ABSTRACT
A decade ago, the market of functional foods was considered in emergence. Since then, the trends have been still in favor of a growing market for nutraceuticals which are now well established in important niches of food products. For instance, the integration of bioactive components in milk products and beverages is now widely spread. This evolution has instigated a serious challenge to all manufacturers to keep abreast with the use of adequate packaging materials for its products. The interest in functional foods is intrinsically related to the potential of their bioactive components to provide health benet. Consequently, the preservation of these bioactive components is a crucial factor in providing these anticipated health benets. However, there have been recurring reports of failures in maintaining the quality of functional foods (Labuza, 2000; Bell, 2006; Destaillats, 2011).
