Clodoveo Maria Lisa, Muraglia Marilena, Fino Vincenzo, Curci Francesca, Fracchiolla Giuseppe, Corbo Filomena Faustina Rina
Interdisciplinary Department of Medicine, University Aldo Moro Bari, 70125 Bari, Italy.
Department of Pharmacy-Drug Sciences, University Aldo Moro Bari, 70125 Bari, Italy.
Foods. 2021 Sep 3;10(9):2086. doi: 10.3390/foods10092086.
The consumption of meals prepared, packaged, and consumed inside and outside the home is increasing globally. This is a result of rapid changes in lifestyles as well as innovations in advanced food technologies that have enabled the food industry to produce more sustainable and healthy fresh packaged convenience foods. This paper presents an overview of the technologies and compatible packaging systems that are designed to increase the shelf-life of foods prepared by cook-chill technologies. The concept of shelf-life is discussed and techniques to increase the shelf life of products are presented including active packaging strategies.
在全球范围内，无论是在家中还是在户外准备、包装和食用的餐食消费量都在增加。这是生活方式迅速变化以及先进食品技术创新的结果，这些创新使食品行业能够生产出更具可持续性和健康的新鲜包装即食食品。本文概述了旨在延长采用烹饪-冷藏技术制备的食品保质期的技术和兼容包装系统。讨论了保质期的概念，并介绍了延长产品保质期的技术，包括活性包装策略。
