Microbial attacks occur on food surfaces even when the food is packaged. This can be attributed to moisture permeability in the packaging materials and other environmental conditions. Therefore, active agents like antimicrobial components and antioxidants must be incorporated into the packaging system; these active agents function by enhancing the stability of the product to a greater extent. Implementing an active packaging system ensures the safety and quality aspects of packaged foods so that consumers may use the products without worry.

Active Packaging for Various Food Applications addresses the significance of active packaging for enhancing the quality and safety of various packaged foods. This book discusses extending the shelf life of various food products by incorporating various active packaging systems. It also addresses bioactive materials used for packing food products and applications of nanomaterials in an active packaging system.

Key Features:

    • Describes the uses of active packaging materials for various food processing industries like dairy, cereals, fruits and vegetables, meat, etc.
    • Explains the application of biosensors for the detection of spoilage of active packed food products
    • Discusses the importance of active packaging techniques for retaining antioxidants and micro as well as macronutrients
    • Highlights the importance of active packaging of foods and its advantages

This book is a great source for academicians, scientists, research scholars, and food industry personnel because it sheds light on the recent techniques used in active packaging systems for enhancing quality aspects.

chapter 1|8 pages

Introduction, Basic Concept, and Design of Active Packaging of Foods

ByM. Selvamuthukumaran

chapter 2|10 pages

Commercial Application of Active Packaging in Food Industries

ByM. Selvamuthukumaran

chapter 3|4 pages

Active Packaging for Retention of Texture

ByM. Selvamuthukumaran

chapter 5|14 pages

Nanoactive Packaging for Quality Enhancement

ByVenus Bansal, Rekha Chawla

chapter 6|8 pages

Biosensors for Quality Detection of Active Packed Food Products

ByM. Selvamuthukumaran

chapter 7|22 pages

Active Packaging Systems to Preserve the Quality of Fresh Fruit and Vegetables, Juices, and Seafood

ByValentina Lacivita, Matteo Alessandro Del Nobile, Amalia Conte

chapter 8|20 pages

Active Packaging for Retention of Nutrients and Antioxidants

ByRekha Chawla, S. Sivakumar, P.C. Viji, Venus Bansal

chapter 9|18 pages

Active Packaging Applications for Dairy-Based Hygroscopic Foods

ByAbdulaal Farhan

chapter 10|20 pages

Flavor and Color Retention by Active Packaging Techniques

ByAjit Singh, Naga Mallika Thummalapalli, Rahul Shukla

chapter 11|40 pages

Organoleptic Acceptability of Active Packaged Food Products

ByManish Tiwari, Nisha Singhania, Aastha Dewan, Roshan Adhikari, Navnidhi Chhikara, Anil Panghal

chapter 12|22 pages

Safety and Regulatory Aspects of Active Packed Food Products

ByMayank Handa, Sandeep K Maharana, Rahul Shukla