식품과학과 산업 (Food Science and Industry)

한국식품과학회 (Korean Society of Food Science and Technology)
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식품의 선도 유지를 위한 액티브 포장 연구 고찰 기능성 방출 조절 포장 중심

Overview of active packaging to maintain the quality of fresh food products - focusing on controlled release packaging

  • 투고 : 2017.04.17
  • 심사 : 2017.05.15
  • 발행 : 2017.06.30
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초록

Today, the food packaging industry has a great interest in using active packaging to fresh food product as a solution for the future to positively provide its quality, safety and shelf life. Many researches have extensively studied functional packaging strategies in recently years. Controlled release packaging (CRP) is an innovative packaging technology in the packaging polymer matrix from which can active agents are delivered in a controlled way into the product. CRP technology is well-suited for controlling release of antimicrobial compounds and antioxidants to prevent food degradation reactions such as microbial growth and lipid oxidation. Advances in CRP technology allow food packaging manufacturers to challenge the development of better functional food packaging systems. This overview examines the most recent developments and technologies of active packaging for applying the food industry. The scope of this article has mainly been focused on controlled releasing systems.

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참고문헌

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