Developments in the active packaging of foods

被引：530
作者：
Vermeiren, L
Devlieghere, F
van Beest, M
de Kruijf, N
Debevere, J
机构：
[1] Univ Ghent, Dept Food Technol & Nutr, Lab Food Microbiol & Food Preservat, B-9000 Ghent, Belgium
[2] TNO, Nutr & Food Res Inst, NL-3700 AJ Zeist, Netherlands
来源：
TRENDS IN FOOD SCIENCE & TECHNOLOGY | 1999年 / 10卷 / 03期
关键词：
D O I：
10.1016/S0924-2244(99)00032-1
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Active packaging is one of the innovative food packaging concepts that has been introduced as a response to the continuous changes in current consumer demands and market trends. Major active packaging techniques are concerned with substances that absorb oxygen, ethylene, moisture, carbon dioxide, flavours/odours and those which release carbon dioxide, antimicrobial agents, antioxidants and flavours. The main objectives of this article are to. (1) provide a literature review about the different types of active packaging concepts with respect to mechanism of action, effectiveness and the effects on foods, (2) provide a state of the art about the experimental development and commercialization of active packaging concepts, (3) provide a scope of applications and (4) discuss the obstacles to be overcome in order to make extensive commercial application of active packaging in Europe feasible.
引用
收藏
页码：77 / 86
页数：10
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