CURRENT STRATEGIES FOR THE USE OF ACTIVE PACKAGING IN FOOD PRODUCTS

Food quality and safety is one of the most important aspects of the food industry. One of the key factors to ensure food safety is packaging. Increasing number of food packaging materials is creating a demand for promoting products and brands that are safe for consumption. Food spoilage due to poor quality packaging causes huge loss not only to businesses but also to consumers. Despite the effectiveness of existing practices, retailers still face many challenges, including the materials used and their possible interaction with food. In addition, the transfer of harmful materials from packaging materials to food is still an issue. It is important to use the right material for the right type of product. This review discusses the recent research on the application of active packaging used in various types of food packaging to enhance the safety performance and shelf life of various food products by using antifungal peptides, ethanol and plant extracts. This is in response to consumer demand for preservative-free products as well as more natural, disposable, biodegradable and recyclable food packaging materials.

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