ABSTRACT
Fresh fruit and vegetables, juices, and fish occupy an important space in consumer purchases, looking for new and natural products. Their freshness can be easily lost due to various factors (microbial growth, enzymes, and environmental conditions) that affect the shelf life. Packaging plays an important role, and the most common types are vacuum packaging, modified atmosphere packaging, or the use of food additives (preservatives, stabilizers, antioxidants, etc.). But the recent consumer orientation toward products with fewer synthetic additives and the huge amount of food wasted, push research to explore new alternatives. Following the trends of consumers in a green and ecological way, one of the novelties is active packaging. These systems could represent a valid solution against waste, as these systems can interact with the product or the surrounding environment and help to maintain the sensory quality and safety of fresh products, extending their shelf life.
This chapter discusses the application of various active packaging systems (active coating, active film and active sachets, pads, and trays) to a wide range of products, such as fruit and vegetables, juices, and seafood. The ability of these active systems to maintain their antimicrobial and antioxidant capabilities has been demonstrated through various real applications.
