Vol. 7, Issue 4 (2019)
New era of smart packages in food industry: A review
Author(s): AP Khapre, HW Deshpande, SD Katke and NA Giri
Abstract: In many food products, microbial growth occurs primarily at the surface. More recently, the concept of incorporating antimicrobial agents directly into package films that contact the surface of the food has been developed. Active packaging systems based on the application of packaging materials with incorporated antimicrobial agents provide one of promising trends in food processing. Antimicrobial food packaging reduces, inhibits or retards the growth of pathogenic and/or spoilage microorganisms that may be present on packaged food surfaces due to releasing of antimicrobial components. These systems can contribute to the shelf-life extension, the quality maintenance and the storage stability improvement of packaged foodstuffs. Research and development of antimicrobial materials for food applications such as packaging and other food contact surfaces is expected to grow in the next decade with the advent of new polymer materials and antimicrobials.
Pages: 210-213 | 574 Views 102 Downloads
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How to cite this article:
AP Khapre, HW Deshpande, SD Katke, NA Giri. New era of smart packages in food industry: A review. Int J Chem Stud 2019;7(4):210-213.
