de Fátima F Soares Nilda, Pires Ana Clarissa S, Camilloto Geany P, Santiago-Silva Paula, Espitia Paula Judith P, Silva Washington A
Universidade Federal de Viçosa, Food Technology Department, Campus Universitário, Viçosa 36571-000, MG, Brazil.
Recent Pat Food Nutr Agric. 2009 Jun;1(2):171-8.
Active packaging, a new concept in the field of food packaging, has been developed in order to meet the new demands of consumers and the diverse goals existing in the food industry. There are several types of active packaging, including gas, moisture, and UV absorbers, as well as flavor, antioxidant, and antimicrobial releasers. In this review, we aim to highlight recent patents and developments in active packaging, as well as the principles of action for each of these technologies. Active packaging is an innovative area, which allows the production of food products with better sensorial features and extended shelf-life, thus ensuring enhanced food quality and safety. It is important to inform consumers about this new technology, since it may be a revolutionary tool in the food technology area.
活性包装是食品包装领域的一个新概念，其开发是为了满足消费者的新需求以及食品行业中存在的多样化目标。活性包装有几种类型，包括气体、水分和紫外线吸收剂，以及风味、抗氧化剂和抗菌释放剂。在本综述中，我们旨在突出活性包装的最新专利和进展，以及这些技术各自的作用原理。活性包装是一个创新领域，它能够生产出具有更好感官特性和更长保质期的食品，从而确保提高食品质量和安全性。向消费者介绍这项新技术很重要，因为它可能是食品技术领域的一项革命性工具。
