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Overview of active food packaging

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Active Food Packaging

Abstract

Packaging may be termed active when it performs some role other than providing an inert barrier to external conditions. Hotchkiss (1994) includes the term ‘desired’ when describing the role, and this is important in that it differentiates clearly between unwanted interactions and desired effects. This definition reflects the element of choice in how active packaging performs and the fact that it may play some single intended role and otherwise be similar to other packaging in the remainder of its properties. These latter two aspects also reflect that active packaging is something that is designed to correct deficiencies which exist in passive packaging. A simple example of this situation is when a plastics package has adequate moisture barrier but an inadequate oxygen barrier. Active packaging solutions could be the inclusion of an oxygen scavenger, or an antimicrobial agent if microbial growth is the quality-limiting variable.

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  1. M. L. Rooney
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Editors and Affiliations

  1. Division of Food Science & Technology, CSIRO, North Ryde, New South Wales, Australia

    M. L. Rooney (Principal Research Scientist) (Principal Research Scientist)

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Rooney, M.L. (1995). Overview of active food packaging. In: Rooney, M.L. (eds) Active Food Packaging. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2175-4_1

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  • DOI: https://doi.org/10.1007/978-1-4615-2175-4_1

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