Recent Advances in Antioxidant Active Food Packaging

Neeraj Gandhi, Preeti Ahluwalia, Suresh Bhise, Baljit Singh

Abstract


Oxidation is one of the most serious problems the food industry faces in protecting shelf-stable packaged foods due to its deteriorating effects on food quality. The major food quality issues influenced by lipid oxidation include decreased nutritional quality, increased toxicity, development of off-odor and altered texture and color. Scientist found that oxidation of lipids from the diet may play a direct role in the development of chronic diseases in the human body. Some strategies that are commonly used to limit the extent of lipid oxidation of packaged foods are direct addition of antioxidants or packaging under modified atmospheres in which oxygen presence is limited. A novel alternative to these methods is antioxidant active packaging, whose main advantage is that it can provide sustained release of antioxidants during storage. Recent advances in antioxidant active food packaging with special emphasis on antioxidant release systems have been developed by various methods. The package design needs special consideration and various methods are employed to date and to evaluate the antioxidant effectiveness of active antioxidant materials are discussed.


Keywords


Active packaging, Antioxidant, Food packaging, Food quality

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References


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