The DOI matches its Crossref record; 92 of the 92 references it cites were found in a registry or an index.
A concise guide to active agents for active food packaging
Open accessAbstract
The ever-growing world population results in the ineluctable increase of food demand which translates in the augment of the global market of packaging materials. Hence, the concept of active packaging materializes as a technology to enhance the safety, quality and shelf-life of the packaged foods. Active packaging systems can contribute to the reduction of food waste by providing, apart from an inert barrier to external conditions, several functions associated with food preservation, namely absorbing/scavenging, releasing/emitting and removing properties, temperature, microbial and quality control. The purpose of this review is to present a concise (but wide-ranging) appraisal on the latest advances in active agents for active food packaging. Emphasis is placed on active functions such as antimicrobial and antioxidant activity, oxygen and ethylene scavenging, and carbon dioxide emitting. An effort was made to highlight representative articles that prompted research on active agents towards viable market solutions. Active packaging is a thriving field given its duality as barrier to external detrimental factors and active role in food preservation and quality. The use of natural active agents is a flourishing field due to the general concern towards natural-based additives. Nevertheless, research is still in its early stages with a long way to go in the design of innovative and economical active packaging materials containing appropriate active agents. The interaction between packaging, environment and food is the key challenge for achieving commercial translation.
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Cites
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Cited by
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Essential oils as additives in active food packaging
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Postbiotics produced by lactic acid bacteria: The next frontier in food safety
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Metadata
- Authors
- Vilela, C., Kurek, M., Hayouka, Z., Röcker, B., Yildirim, S., Antunes, M. D. C., Nilsen-Nygaard, J., Pettersen, M. K., & Freire, C. S. R.
- Venue
- Trends in Food Science & Technology
- Publisher
- Elsevier BV
- Published
- 2018-10
- Volume
- 80
- Pages
- 212-222
- ISSN
- 0924-2244 (ISSN-L)
- OpenAlex
- W2888244498
- Cited by
- 527
- References
- 92
- FWCI
- 12.70
- Type
- journal article
- Language
- en
- Open access
- hybrid
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- Vilela, C., Kurek, M., Hayouka, Z., Röcker, B., Yildirim, S., Antunes, M. D. C., Nilsen-Nygaard, J., Pettersen, M. K., & Freire, C. S. R. (2018). A concise guide to active agents for active food packaging. Trends in Food Science & Technology. https://doi.org/10.1016/j.tifs.2018.08.006
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
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