Active and Intelligent Food Packaging

Food packaging has been historically used to contain food, fulfilling the primary functions of containment, protection, and communication. However, these functions have not been sufficient for the food industry for several reasons. Active packaging represents an innovative strategy to incorporate antioxidants or antimicrobials in the material. To remove all synthetic additives from the food while simultaneously extending the shelf life and maintaining the quality of packaged food sounds like a dream. The presence of high oxygen levels inside the package produces the oxidation of food constituents and, in many cases, also the proliferation of molds and aerobic bacteria. Instead of molecular oxygen, free radicals derived from oxygen can be successfully scavenged, as has been demonstrated in several scientific publications. Antimicrobial packaging acts by reducing, inhibiting, or retarding microbial growth in order to extend the shelf life of packaged food. The presence of high levels of carbon dioxide retards microbial growth and delays the respiration rates of fresh produce.