Antioxidant active food packaging can extend the shelf life of foods by retarding the rate of
oxidation reactions of food components. Although significant advances in the design and …

This chapter reviews antioxidant active packaging for food. It introduces, reviews and
comments upon the state of the art, as well as discussing the principles of antioxidant …

Spoilage of meat products during processing, distribution and exposure in the markets have
an important negative impact on meat industry from an economic point of view. Two of the …

Advanced food packaging technology ensures food safety from pollutants and microbial
pathogens, extending the shelf-life period of the preserved foods. However, conventional …

Edible packaging can be used to decrease food deterioration. Preventing oxidation is based
on eliminating exposure of food products to oxygen by removing oxygen from the packaging …

Polymeric films for active food packaging have been playing an important role in food
preservation due to favorable properties including high structural flexibility and high property …

Lipid oxidation is one of the main reasons for food deterioration. The oxidation of lipids in the
foodstuff is mainly due to the high degree of unsaturated fatty acids, which can be attacked …

Oxidative deterioration of fatty foods can be inhibited or retarded by exclusion of oxygen in
the package headspace and release or action of antioxidant embedded in the packaging …

Functional active packaging materials were successfully developed by incorporating
antioxidant agents into corn‐zein‐laminated linear low‐density polyethylene (LLDPE) film …

Active packaging is an innovative strategy in preventing lipid oxidation. Different active
substances with different mechanisms of action have been investigated for imparting …