What is active packaging?

Active packaging interacts with a product by actively regulating conditions of the packed food product, thereby extending shelf-life and improving food safety and quality.

Conditions of the packed food include physiological (e.g. respiration of fresh fruits vegetables), physical (e.g. desiccation), chemical (e.g. lipid oxidation), infestation (e.g. insects) or microbiological states (e.g. spoilage bacteria, toxin-producing bacteria).

Examples of active packaging concepts are:

• active releasing concepts like anti-microbial films, anti-oxidant films active scavenging concepts like oxygen scavenging, ethylene scavenging, moisture regulation, taint scavenging and limonene scavenging.

These packaging concepts can also extend the shelf-life of other, non-food products like pet-food and pharmaceuticals.

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