Active Packaging Containing Scavenging Compounds: A Review

Document Type : Overview

Authors

1 Department of Food Science and Technology, Agriculture Faculty, University of Guilan, Iran.

2 Assistant Professor, Department of Food Science and Technology, Agriculture Faculty, University of Guilan

Abstract

The presence of excessive quantities of compounds such as oxygen, moisture, ethylene and carbon dioxide in the packaging of food products results in their vulnerability and spoilage. The rise of many new food products in the markets as well as consumer demands to constantly monitor the quality of goods until consumption, in addition to the necessity for lowering food corruption during preservation time, have led to the development of some modern packaging technologies, such as active packaging. In this review, an overview of the techniques used in active packaging, including oxygen, ethylene, moisture, carbon dioxide, unpleasant flavors and odor scavengers, is provided. Oxygen scavengers, by removing this gas from the packaging environment, prevent the growth of aerobic microorganisms, spoilage and minimize the quality changes of sensitive foods to oxygen. In order to remove ethylene from the headspace of climacteric products and as a result, reduce the rate of deterioration and increase their shelf life, this gas scavenger is used. The main purpose of using the moisture scavengers is to reduce the quantity of water activity of the product, which in turn inhibits microbial growth, and maintains the desired texture and nutrients. Carbon dioxide scavenging systems, by removing excess amounts of this gas, prevent the increase in pressure or volume of packages containing fermented and roasted food products, and flavor and odor scavengers improve the quality and desirability of food products. Also, in this study, the conventional methods used to remove compounds in packaging, the mechanism of action, as well as the advantages of active scavenging systems and their effect on maintaining the quality and shelf life of packaged food are investigated.

Keywords

Smiley face

References

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Packaging Science and Art
Volume 14, Issue 54 - Serial Number 54
Serial number 54, summer 2023
August 2023
Pages 57-66

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History

  • Receive Date: 04 March 2023
  • Revise Date: 15 May 2023
  • Accept Date: 31 July 2023
  • Publish Date: 14 August 2023

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