ABSTRACT
Active food packaging technologies in the form of sachets or inserts capable of scavenging oxygen or absorbing water vapor have been commercially available for more than two decades. However, the intensification in research and development activity relating to plastic-based active food packaging technologies in the past 10 years has been spectacular. In this time, a plethora of active food packaging materials have been reported and reviewed,
all designed to counteract a wide range of deleterious quality-and safety-limiting effects, including rancidity, color loss/change, nutrient loss,
dehydration, microbial proliferation, senescence, gas buildup, and off odors, among others.
