Food Science and Industry (식품과학과 산업)

Korean Society of Food Science and Technology (한국식품과학회)
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Overview of active packaging to maintain the quality of fresh food products - focusing on controlled release packaging

식품의 선도 유지를 위한 액티브 포장 연구 고찰 기능성 방출 조절 포장 중심

  • Received : 2017.04.17
  • Accepted : 2017.05.15
  • Published : 2017.06.30
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Abstract

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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References

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