Yildirim Selçuk, Röcker Bettina, Pettersen Marit Kvalvåg, Nilsen-Nygaard Julie, Ayhan Zehra, Rutkaite Ramune, Radusin Tanja, Suminska Patrycja, Marcos Begonya, Coma Véronique
Inst. of Food and Beverage Innovation, Dept. of Life Sciences and Facility Management, Zurich Univ. of Applied Sciences, 8820 Wädenswil, Switzerland.
Nofima - Norwegian Inst. of Food, Fisheries and Aquaculture Research, 1430 Aas, Norway.
Compr Rev Food Sci Food Saf. 2018 Jan;17(1):165-199. doi: 10.1111/1541-4337.12322. Epub 2017 Nov 28.
The traditional role of food packaging is continuing to evolve in response to changing market needs. Current drivers such as consumer's demand for safer, "healthier," and higher-quality foods, ideally with a long shelf-life; the demand for convenient and transparent packaging, and the preference for more sustainable packaging materials, have led to the development of new packaging technologies, such as active packaging (AP). As defined in the European regulation (EC) No 450/2009, AP systems are designed to "deliberately incorporate components that would release or absorb substances into or from the packaged food or the environment surrounding the food." Active packaging materials are thereby "intended to extend the shelf-life or to maintain or improve the condition of packaged food." Although extensive research on AP technologies is being undertaken, many of these technologies have not yet been implemented successfully in commercial food packaging systems. Broad communication of their benefits in food product applications will facilitate the successful development and market introduction. In this review, an overview of AP technologies, such as antimicrobial, antioxidant or carbon dioxide-releasing systems, and systems absorbing oxygen, moisture or ethylene, is provided, and, in particular, scientific publications illustrating the benefits of such technologies for specific food products are reviewed. Furthermore, the challenges in applying such AP technologies to food systems and the anticipated direction of future developments are discussed. This review will provide food and packaging scientists with a thorough understanding of the benefits of AP technologies when applied to specific foods and hence can assist in accelerating commercial adoption.
食品包装的传统作用正随着市场需求的变化而不断演变。当前的驱动因素，如消费者对更安全、“更健康”、更高质量食品（理想情况下具有较长保质期）的需求；对方便且透明包装的需求，以及对更可持续包装材料的偏好，促使了新包装技术的发展，如活性包装（AP）。根据欧洲法规（EC）No 450/2009的定义，AP系统旨在“有意地将能够向包装食品或食品周围环境释放或吸收物质的成分纳入其中”。因此，活性包装材料“旨在延长保质期或维持或改善包装食品的状况”。尽管正在对AP技术进行广泛研究，但其中许多技术尚未在商业食品包装系统中成功应用。广泛宣传其在食品产品应用中的益处将有助于其成功开发和推向市场。在本综述中，概述了AP技术，如抗菌、抗氧化或释放二氧化碳的系统，以及吸收氧气、水分或乙烯的系统，尤其对说明此类技术对特定食品有益的科学出版物进行了综述。此外，还讨论了将此类AP技术应用于食品系统时面临的挑战以及未来发展的预期方向。本综述将使食品和包装科学家全面了解AP技术应用于特定食品时的益处，从而有助于加速其商业应用。
