A concise guide to active agents for active food packaging

Vilela, Carla; Kurek, Mia; Hayouka, Zvi; Röcker, Bettina; Yildirim, Selçuk; Antunes, Maria Dulce C.; Nilsen-Nygaard, Julie; Pettersen, Marit Kvalvåg; Freire, Carmen S.R.

doi:10.1016/j.tifs.2018.08.006

Please use this identifier to cite or link to this item: https://doi.org/10.21256/zhaw-10457

Publication type:	Article in scientific journal
Type of review:	Peer review (publication)
Title:	A concise guide to active agents for active food packaging
Authors:	Vilela, Carla Kurek, Mia Hayouka, Zvi Röcker, Bettina Yildirim, Selçuk Antunes, Maria Dulce C. Nilsen-Nygaard, Julie Pettersen, Marit Kvalvåg Freire, Carmen S.R.
DOI:	10.1016/j.tifs.2018.08.006 10.21256/zhaw-10457
Published in:	Trends in Food Science & Technology
Volume(Issue):	80
Page(s):	212
Pages to:	222
Issue Date:	20-Aug-2018
Publisher / Ed. Institution:	Elsevier
ISSN:	0924-2244 1879-3053
Language:	English
Subjects:	Active agent; Antimicrobial; Carbon dioxide emitter; Antioxidant; Oxygen and ethylene scavenger; Active food packaging
Subject (DDC):	664: Food technology
Abstract:	Background: The ever-growing world population results in the ineluctable increase of food demand which translates in the augment of the global market of packaging materials. Hence, the concept of active packaging materializes as a technology to enhance the safety, quality and shelf-life of the packaged foods. Active packaging systems can contribute to the reduction of food waste by providing, apart from an inert barrier to external conditions, several functions associated with food preservation, namely absorbing/scavenging, releasing/emitting and removing properties, temperature, microbial and quality control. Scope and approach: The purpose of this review is to present a concise (but wide-ranging) appraisal on the latest advances in active agents for active food packaging. Emphasis is placed on active functions such as antimicrobial and antioxidant activity, oxygen and ethylene scavenging, and carbon dioxide emitting. An effort was made to highlight representative articles that prompted research on active agents towards viable market solutions. Key findings and conclusions: Active packaging is a thriving field given its duality as barrier to external detrimental factors and active role in food preservation and quality. The use of natural active agents is a flourishing field due to the general concern towards natural-based additives. Nevertheless, research is still in its early stages with a long way to go in the design of innovative and economical active packaging materials containing appropriate active agents. The interaction between packaging, environment and food is the key challenge for achieving commercial translation.
URI:	https://digitalcollection.zhaw.ch/handle/11475/10457
Fulltext version:	Published version
License (according to publishing contract):	CC BY-NC-ND 4.0: Attribution - Non commercial - No derivatives 4.0 International
Departement:	Life Sciences and Facility Management
Organisational Unit:	Institute of Food and Beverage Innovation (ILGI)
Appears in collections:	Publikationen Life Sciences und Facility Management

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Vilela, C., Kurek, M., Hayouka, Z., Röcker, B., Yildirim, S., Antunes, M. D. C., Nilsen-Nygaard, J., Pettersen, M. K., & Freire, C. S. R. (2018). A concise guide to active agents for active food packaging. Trends in Food Science & Technology, 80, 212–222. https://doi.org/10.1016/j.tifs.2018.08.006

Vilela, C. et al. (2018) ‘A concise guide to active agents for active food packaging’, Trends in Food Science & Technology, 80, pp. 212–222. Available at: https://doi.org/10.1016/j.tifs.2018.08.006.

C. Vilela et al., “A concise guide to active agents for active food packaging,” Trends in Food Science & Technology, vol. 80, pp. 212–222, Aug. 2018, doi: 10.1016/j.tifs.2018.08.006.

VILELA, Carla, Mia KUREK, Zvi HAYOUKA, Bettina RÖCKER, Selçuk YILDIRIM, Maria Dulce C. ANTUNES, Julie NILSEN-NYGAARD, Marit Kvalvåg PETTERSEN und Carmen S.R. FREIRE, 2018. A concise guide to active agents for active food packaging. Trends in Food Science & Technology. 20 August 2018. Bd. 80, S. 212–222. DOI 10.1016/j.tifs.2018.08.006

Vilela, Carla, Mia Kurek, Zvi Hayouka, Bettina Röcker, Selçuk Yildirim, Maria Dulce C. Antunes, Julie Nilsen-Nygaard, Marit Kvalvåg Pettersen, and Carmen S.R. Freire. 2018. “A Concise Guide to Active Agents for Active Food Packaging.” Trends in Food Science & Technology 80 (August): 212–22. https://doi.org/10.1016/j.tifs.2018.08.006.

Vilela, Carla, et al. “A Concise Guide to Active Agents for Active Food Packaging.” Trends in Food Science & Technology, vol. 80, Aug. 2018, pp. 212–22, https://doi.org/10.1016/j.tifs.2018.08.006.