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Issue 5, 2013
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Controlling lipid oxidation of food by active packaging technologies

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Abstract

Active packaging is an innovative strategy in preventing lipid oxidation. Different active substances with different mechanisms of action have been investigated for imparting antioxidant activity to active packaging systems, including free radical scavengers, metal chelators, ultraviolet (UV) absorbers, oxygen scavengers, and singlet oxygen quenchers. Antioxidant agents have been incorporated into active packaging systems in different forms, mainly including independent sachet packages, adhesive-bonded labels, physical adsorption/coating on packaging material surface, being incorporated into packaging polymer matrix, multilayer films, and covalent immobilization onto the food contact packaging surface. In this paper, we review recent advances in antioxidant active packaging with the highlight of the development and application of non-migratory active packaging systems. The potential use of emerging technologies in antioxidant active packaging is also emphasized. We further describe challenges and opportunities towards the commercial application of such antioxidant active packaging systems, with a focus on maintaining safety, quality and nutrition of packaged foods.

Graphical abstract: Controlling lipid oxidation of food by active packaging technologies

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Article information


Submitted
04 Dec 2012
Accepted
28 Mar 2013
First published
04 Apr 2013

Food Funct., 2013,4, 669-680
Article type
Review Article

Controlling lipid oxidation of food by active packaging technologies

F. Tian, E. A. Decker and J. M. Goddard, Food Funct., 2013, 4, 669
DOI: 10.1039/C3FO30360H

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