International Journal of Environment, Agriculture and Biotechnology

Vol-9, Issue-4; Jul-Aug, 2024

Peer-Reviewed International Journal
Journal Home Page Available: https://ijeab.com/
Journal DOI: 10.22161/ijeab

Role of Active Packaging for Food Freshness and Quality

Maintenance
Priyanka*, Raveena Rani, Rekha Yadav, Neha Bajal, Balwan Singh Mandal, Ajay Kumar

CCS Haryana Agricultural University, Hisar-125004, India

Corresponding*: [email protected]

Received: 29 Apr 2024; Received in revised form: 05 Jun 2024; Accepted: 22 Jun 2024; Available online: 08 Jul 2024
©2024 The Author(s). Published by Infogain Publication. This is an open access article under the CC BY license
(https://creativecommons.org/licenses/by/4.0/).

Abstract— Active packaging is developed as a favorable method to address the challenge and prolong the
shelf life of perishable foodstuffs while maintaining their freshness and quality. This abstract provides an
overview of the active packaging systems and their roles in preserving food quality and safety. Active
packaging incorporates various technologies, oxygen scavengers, moisture absorbers, antimicrobial agents,
and flavor-release systems, within the packaging materials. These technologies actively interact with the
food product to create a modified atmosphere or inhibit microbial growth, resulting in improved preservation
and quality retention. Active packaging provides many benefits, including its ability to reduce food waste,
enhance product safety, and meet consumer demands for convenience and sustainability. In inference, active
packaging offers a favorable opportunity to enhance the shelf’s life of food products and maintain their
freshness and quality.
Keywords— Active packaging, Shelf life, Products, Technologies, Antimicrobial agents, Atmosphere,
Sustainability, Freshness.

INTRODUCTION safeguarding food items from the detrimental effects of

The food packaging industry, on a global scale, was oxygen, water vapor, UV radiation, as well as chemical and
characterized by the active participation of developing microbial pollutants. In accordance with data furnished by
nations, constituting approximately 50 per cent in this area the World Health Organization, the United States bore
(Dainelli et al., 2008; Pereira et al., 2020; Robertson, 2013). witness to approximately 48 million instances of foodborne
In the context of the food processing industry, packaging infections annually, culminating in an approximate tally of
was a critical component with the primary objectives of 3000 fatalities. Spain, during that timeframe, was estimated
containment, protection, and preservation of the end to have experienced an incidence rate of 60 cases of
product to fulfill customer requirements. It should be noted foodborne illnesses for every 100,000 residents yearly,
that packaging served a triad of functions: firstly, thereby necessitating the emergence of biosensors
safeguarding the product; secondly, conveying essential engineered for pathogen detection within food matrices.
information; and thirdly, facilitating transportation (Young Consequently, efforts were undertaken to enhance the
et al., 2020). The temporal stability of packaged food was preservation of food items and implement continuous
assessed through a comprehensive analysis, incorporating quality control through the adoption of active packaging
intrinsic factors such as water activity (Aw), pH, redox materials. (Pan American Health Organization, PAHO
potential, nutritional composition, antibacterial agent 2009). “Packaging was deemed a pivotal source of
presence, inhalation rate, and organic structure. information capable of significantly influencing consumer
Simultaneously, extrinsic variables include storage perceptions and purchasing choices in the past.” In recent
temperatures, relative humidity, and the compositions of the years, an array of scientific publications and studies
ambient gas were taken into account (Day, B. 2008). In the elucidating novel technologies within the realm of food
past, the primary objective of food packaging resided in packaging, particularly those pertaining to active

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Priyanka et al. Role of Active Packaging for Food Freshness and Quality Maintenance

packaging, garnered attention, driven by the increasing the Active food packaging
consumers demand for convenient food management or It was observed that packaging played a crucial role in
prolonged product shelf-life (Jeantet et al., 2016; Nur enhanced the shelf lives and the economic worth of food
Hanani et al., 2014; Rehman et al., 2020) (Wyrwa & products. Along with the entire supply chain, suitable food
Barska, 2017). "In the earlier, active packaging constituted packaging functioned mainly as a vessel for foods,
a system where in the packaging go through modification to safeguarding it against unfavorable biochemical and
enhance the preservation, sensory attributes, safety, and microbiological alterations (Yu et al., 2019). The Active
quality traits of the enclosed food product" (Robertson, packaging--systems, beyond their fundamental roles, were
2013). found to offer supplementary functionalities meant at
Food Packaging enhancing their quality and safeties of the food products
Food packaging that is effective serves several functions. It (Kra'sniewska et al., 2020). In order to enhance the
preserves the nutritional and structural integrity of food by cleanness, quality, and safety, of the certain- active
servings as the protective barrier against external factors packaging materials were employed- in the past to impede
like water, light, odors, dust, bacteria, and machine-driven respiration rates, hinder microbiological growth, and
damage. “Additionally, it functions as a receptacle for the constrain moisture migration. The utilization of active
transportation and storage of food items.” Packaging may antimicrobial treatments was explored as a means to extend
incorporate barriers to uphold stable gas composition or the shelf’s life of food products, concurrently sustaining
moisture levels within the product. Accessibility their- nutritive- integrity and safeties through postponement
considerations are pivotal in packaging design, with a of microbial proliferation. The incorporation of active
growing consumer preference for swift original, dispensing, substances abundant in antioxidants was studied for its
or resealing mechanisms ensure sustained manufactured capacity to forestall food oxidation (Realini & Marcos,
goods quality till consumption complete (Gupta, R. K. & 2014). The active packaging material's nature- or working
Dudeja, P. 2017). principle was ascertained by its active substance (AI),
which exhibited properties of release, absorptions, blocking
Materials used in the food packaging
and buffering (Kuswandi & Jumina, 2019; Rehman et
Paper, plastic, metal, and glass have emerged as al.,2020). However, any of the active- packaging material
predominant materials for the packaging of food items in possessed either non-migratory (i.e., scavenging) and the
contemporary contexts. Glass and metal demonstrated migratory (i.e., producing) characteristics. (Kuswandi & Yu
exceptional barrier qualities and showed little contact with et al., 2019). The Active packaging- involves incorporation
the contained food goods. Contrastingly, plastic materials of additives or "freshness enhancers" across diverse
had features that caused interactions with the packaged food packaging applications, aimed at augmenting the
products, including poor barrier properties and a lack of preservation capabilities inherent in the fundamental
inertness. Nonetheless, the used of the plastics material for packaging system.
packaging improved exponentially in the years before then.
In a broader context, active packaging was- divided into the
Comparing plastics to other materials, it became clear that
two main categories: non-migratory active packaging,
they were more cost-effective due to their lower energy
which refers to the scavengers considered to remove
content, reduced weight, and comparable structural
undesirable mechanisms from the internal packaging
robustness. (Mtolo, et al., 2020).
surroundings lacking- intentional movement, and active
“In numerous scenarios, the amalgamation of multiple discharging packaging, which is mainly concerned with
materials was employed to attain the prescribed barrier emitters facilitating the controlled migration of the desired
properties of the packaging.” Exemplary layers substances into the packaging milieu, thereby conferring
encompassed foil, diverse plastic varieties, paper, and beneficial influence upon food product. (Dainelli et al.,
adhesive substances. The prevalent plastics utilized in food 2008; Barska et al., 2017).- It was observed that the
or beverage packaging includes polypropylene, majority of non-migratory active packaging systems in food
polyethylene, polyethylene terephthalate, polyamide, products exhibited the capacity to function as oxygen
polystyrene, and ethylene vinyl alcohol. (Risch, S. J. 2000). scavengers, moisture scavengers, and- ethylene absorbers.
Polyvinyl chloride, polyethylene (PE) emerged as the most Conversely, active release packaging systems were found to
ubiquitously manufactured plastic globally, with encompass carbon dioxide-emitting mechanisms,
polypropylene (PP) ranking as the third most abundant bulk antioxidant packaging, and antimicrobial packaging.
plastic (Yildirim et al., 2018).

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Priyanka et al. Role of Active Packaging for Food Freshness and Quality Maintenance

In the past, due to advancements in- technology, active Among these developments, edible films and coatings
packaging systems underwent a significant expansion. The became active packaging innovations that, at the time,
alterations engendered concomitant elevation of showed they could meet strict criteria, were mainly made
benchmarks pertaining to alimentary quality and safety, from natural sources, and had built-in biodegradability.
concomitant with an unequivocal emphasis on the (Han, 2005; Stoleru et al., 2021).
imperatives of sustainability and the amelioration of waste.
Methods of Active Packaging (Mane, K. A. 2016)
System of active packaging Methods Uses for food
Oxygen scavengers They are ascorbate, an iron-based or Rice that has been cooked, cake, biscuits
acid metal catalyst, and enzymes. ,cured meats and fish, pizza, pasta, cheese,
Examples of these include platinum. and drinks, coffee, snack snacks, and dried
goods.
Carbon-dioxide Sodium-bicarbonate, ascorbate, and Fresh meats, coffee and- other snack food
scavengers/emitters activated charcoal Calcium hydroxide products and sponge cakes.
ferrous carbonate, iron oxide, and
calcium oxide containing metal halides.
Ethylene scavengers Carbon- and potassium-permanganate- Fruits, vegetables, and other goods from
activated clays and zeolites. horticulture
Preservative releasers/ Naturally occurring acids Herb and spice Meats, seafood, cheese, breads, snacks,
Antimicrobial agents extracts in silver zeolite BHA/BHT and fruits and vegetables
Preservative releasers/ antioxidants, vitamin E, and sulfur
Antimicrobial agents dioxide and volatile chlorine dioxide

Ethanol emitters Alcohol-spray-encapsulated ethanol Cakes,bread,biscuits pizza, fish and bakery

product
Moisture absorbers Mineral silica gel and PVA blanket Fish, cereals,sandwiches,meats,vegetables
activated clays and fruits
Flavors/-odour absorbers Ascorbate-activate-carbon, zeolites, Dairy-products,fruits,fruits
ferrous salt and cellulose triacetate juices,poultry,fried snack foods
acetylated paper.
Temperature control Water ammonium nitate, non-woven Fish,meats,poultry and beverage, ready
Packaging plastic double walled container. meals

Oxygen Scavengers double bonds. In contrast, O2 and water display

Packaged food products typically contain specific volumes comparatively low reactivity. These reactive oxygen
of headspace gases and trapped oxygen. Additionally, species are naturally free radicals, which makes the
there's a significant focus on preventing the ingress of oxidative reactions they participate in autocatalytic.
oxygen into plastic containers. While it's preferred to limit Assuming that products comprising complex organic
the headspace gases to ensure secure sealing, it's equally constituents are likely to contain carbon-carbon double
vital to reduce the oxygen that could potentially act in bonds and other oxygen-reactive components, the
response with the substances inside the container (C.J et. al., possibility of oxidative reactions increases. (Zenner, B.D. et
1985). Molecular oxygen (O2) is capable of being reduced al., 2002). Undesirable oxygen content can arise from
in electron density via one to four to produce a range of several factors during the packaging process, including
intermediate species, such as superoxide, hydroxy radicals, insufficient evacuation, inherent oxygen in the food or
hydrogen peroxide, and water. Notably, superoxide, packaging materials, leakage into the headspace,
hydroxy radicals, and hydrogen peroxide exhibit high permeation through the packaging, poor sealing allowing
reactivity, with a particular affinity for carbon-carbon air entry, or microscopic holes in the packaging material.
Elevated oxygen levels have adverse effects on food,

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diminishing its nutritional quality and shelf lifespan The various mechanisms by which oxygen scavengers
(Mohan, C. et al., 2008) operate include:
Certain food yields, including meats, milk powder, and 1. The most common and effective process now in
herbs and spices, can be rapidly depleted due to reactions use is the corrosion of iron and iron salts. The
between oxygen in atmospheric gases and sensitive food oxygen scrounger methods reliant on iron rust
items. Furthermore, it feeds bacteria and causes rancidity in reactions can be elucidated through the following
oily, fatty, and nut foods and also causes vitamin calculation:
deterioration. Methods like vacuum sealing, introducing 4Fe (OH) 2 + O2 + 2H2O → 4Fe (OH) 3
inert gases either carbon dioxide (CO2) or nitrogen (N2), 2. Photophobic colorants undergo oxidative
even combining the two methods can all be used to remove reactions.
oxygen from food packing. These approaches find 3. Oxidation occurs in the unsaturated fatty acids
applications in packaging for items like orange juice and ascorbic acid, oleic acid, and linoleic acid.
within the brewing industry, as well as in artificial- 4. Enzymatic oxidation employs specific enzymes
atmosphere packaging for various food products. This like alcohol oxidase, glucose oxidase, and catalase.
technology is capable of reducing approximately 85-95% of For example, glucose oxidase, an oxidoreductase,
the oxygen originally present in the surrounding appearance catalyzes the conversion of two hydrogen atoms
before or during the packaging process. However, removing from glucose's CHOH group to oxygen, yielding
the remaining traces of oxygen becomes a costly endeavor. hydrogen peroxide and glucono-δ-lactone.
In order to control the packaging's residual oxygen content, (Vermeiren, L et al., 2000).
oxygen-absorbing materials are utilized, which helps to The process involves the oxidative transformation of iron
slow down the rate at which food goods deteriorate and and ferrous salts within systems, wherein interaction with
degrade (Zerdin, K. et.al., 2003) Promptly removing aqueous food results in the hydration of iron within product
oxygen has been shown to be essential for maintaining packaging, leading to its irreversible conversion into a
increased ascorbic acid levels in orange juice during long stable oxide. To prevent direct contact with the food, iron
storage periods. Vegetables and orange juice browning are powder is encapsulated in minute, permeable pouches. In
also related to oxygen content. Additionally, using oxygen contrast to conventional residual oxygen-modified
scavengers in cakes led to a substantial rise in the amount environment packaging, which typically achieves a range of
of cakes which retained their mold-free mantelshelf life. 0.3–3.0%, the notable benefit of employing that kind of
(Guynot, M.E. et al., 2003). oxygen absorber lies in its capability to reduce oxygen
Oxygen scavengers offer several advantages: levels to less than 0.01%. This diminished oxygen
• They hinder oxidation processes, preventing the concentration can be sustained over prolonged durations,
development of issues such as the rancidity of fats contingent upon the oxygen absorbency of the packing
and oils, resulting in undesirable odors and flavors, material. But, the utilization of the saccharides bags
as well as alterations in the natural colors of food presents drawbacks, such as the introduction of additional
items. They also protect substances like steps in the packaging process that may compromise the
unsaturated fatty acids and vitamins A, C, and E visual presentation of the food. (Ohtsuka, S. et al., 1984).
that are susceptible to oxygen. Ethylene Scavengers (encompassing both ethylene
• They prevent aerobic microbes from growing. absorbers and emitters, serve as efficacious agents in
• Buying "fresh" or "natural" things becomes mitigating the presence of ethylene.)
increasingly desirable as they reduce or eradicate The modulation of ethylene concentrations in storage
the need for preservatives and antioxidants in food. environments markedly enhances the postharvest longevity
• They provide an effective and affordable of diverse classes of perishable agricultural commodities.
alternative for vacuum packaging and controlled (Terry, L. A. et al., 2007). Ethylene, a phytohormone,
environment processes. emanates from metabolic pathways within the living cells
• By impeding the metabolic processes of food, of climacteric fruit varieties, including but not limited to
these systems facilitate preservation, consequently tomatoes, avocadoes, mango, banana, pears and kiwi. In
extending the commercial lifespan of food contrast, non-climatic fruits like lemon, pineapples,
products, whether utilized independently or in oranges, grapes and strawberries do not exhibit similar
conjunction with conventional packaging ethylene-dependent responses (Brody, A. L. et al., 2001). It
technologies. has been established for an extended period that even trace
amounts of ethylene elicit the hastening of ripening in all

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types of vegetables and fruits, encompassing both climatic (Seiler, 1989). Scientific studies have demonstrated that
and non-climatic varieties, by provoking an augmentation applying ethanol to the surfaces of bread, cake, and pizza
in their respiratory activity. For instance, ethylene is prior to packaging can effectively prolong their shelf life.
harnessed industrially to expedite the ripening of bananas This can be accomplished by the use of sachets that contain
and tomatoes, and also to induce the characteristic orange ethanol that has been encapsulated. These sachets allow for
coloration in oranges. The mitigation of ethylene exposure the regulated release of ethanol vapor within the enclosed
within the proximate surroundings of these produce items packaging environment, maintaining the effectiveness of
leads to a deceleration in their respiratory rates, the preservative. The control of sachet permeability allows
consequently yielding delayed ripening and thereby an for the modification of the rate at which ethanol is released
extended period of postharvest viability (Vermeiren, L. et into the vapor. (Smith, J. P. 1995).
al., 2003). The management of ethylene levels within Emitters of Carbon Dioxide and Scavengers
storage environments assumes a pivotal role in the
Carbon dioxide emitters and scavengers play a pivotal role
extension of the postharvest longevity of numerous
in modulating the antimicrobial impact of elevated carbon
categories of fresh agricultural produce. The majority of
dioxide concentrations within packaging, particularly on
fruits and vegetables release ethylene following harvest,
surfaces of various commodities such as meat and poultry.
initiating and accelerating the ripening process, causing
This modulation contributes to the extension of shelf life.
softening, and promoting the degradation of chlorophylls.
But since plastics are more permeable to carbon dioxide
Ultimately, these processes lead to the weakening of fresh
than to oxygen, in some cases it may be necessary to
and minimally handled fruit and vegetables.
intentionally add carbon dioxide to the packaging in order
Action of mechanism: to preserve the expected gas composition. (Lee, D. S. 2001)
a. Different approaches depend on which materials can Carbon dioxide adsorption is employed as a means to
absorb ethylene on their own or in combination with a mitigate pressure escalation, expansion, and potential
reactant. Palladium, for example, has shown better ethylene rupture of packages containing respiring foods, thereby
adsorption capability than scavengers based on diminishing the overall longevity of the product. Significant
permanganate, particularly under high relative humidity endeavors have been directed towards diminishing pressure
settings (Smith, A. W. et al., 2009). Ethylene can be levels within kimchi packaging. (Kimchi, a fermented
adsorbed by packaging materials such polymer films made vegetable product predominantly consumed in Korea,
of low-density polyethylene (LDPE) and high-density continues to generate carbon dioxide even during
polyethylene (HDPE). In the food industry, substances like refrigerated storage.) Zeolite has demonstrated efficacy in
ethyl acetate, hydrogen sulfide, and ethanol are employed adsorbing carbon dioxide, consequently resulting in
for ethylene adsorption, providing a dual function of decreased swelling of kimchi packaging. Due to the
extending the freshness of food products and mitigating Strecker degradation reaction occurring between sugars and
undesirable odors. amino acids, roasted coffee manifests heightened carbon
b. A primary mode of operation for ethylene scavengers dioxide levels (Floros, J. D. 2000). To counteract this, a
involves the utilization of potassium permanganate; this scrounger comprised of iron powder also CaOH is
makes ethylene easier to oxidize into carbon dioxide and employed to decrease both oxygen and carbon dioxide
water. These scavengers typically contain potassium concentrations. The resultant reduction in carbon dioxide
permanganate concentrations ranging from 4 percent to 6 content prevents package rupture, while diminished oxygen
percent (ABE, K. & WATADA et al., 1991). As potassium levels safeguard against oxidative flavor alterations, thereby
permanganate interacts with ethylene, it undergoes a visible extending the shelf life of products.
transformation from purple to brown, thereby serving as an To avert the collapse of packages containing oxygen-
indicator of its remaining capacity to absorb ethylene. scavenging agents, it is advisable to employ carbon dioxide-
However, it is important to note that due to its toxicity, generating mechanisms. The prevalent systems
direct contact with food is not permissible when using predominantly employ ferrous carbonate or a blend of
potassium permanganate. ascorbic acid and bicarbonate. Systems integrating both
Ethanol Emitters oxygen-absorbing and carbon dioxide-emitting components
Ethanol finds regular application in medicinal and are primarily utilized for commodities demanding
pharmacological packaging, underscoring its prospective substantial packaging volume and aesthetic appeal, for
role as a vapor-phase inhibitor. Its utility encompasses the example potato crisps and peanuts (Smith, J. et al., 1995).
prevention of microbial contamination and the mitigation of Microbial growth is well-documented designate inhibited
the pace at which staling and oxidative alterations occur by CO2. CO2 concentrations inside the range of 70 to 80 per-

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cents effectively curtail microbial proliferation on surfaces, stimulated carbon for odor absorption and iron powder for
thereby prolonging the shelf life of products. As a result, oxygen removal.
adding a CO2 production mechanism to the packing Flavors/Odour Absorbers
structure and integrating it as a sachet serves as another
Intelligent packaging principles encompass various
approach to oxygen (O2) scavenging. Since most plastic
strategies to mitigate undesirable aromas and flavors. This
films absorb CO2 three to five times more than they do O2,
includes the application of scavengers to eliminate noxious
a steady supply of CO2 is required to keep the anticipated
odors, addressing issues such as the removal of amines from
amount inside the package. There are several situations
oxidized protein-rich foods, elimination of aldehydes from
where a CO2 generator can be beneficial, such as during
products like biscuits and fried foods, and eradicating bitter-
packaging cheese, fresh meat, fish, and livestock. For food
taste constituents like limning in fruit juices (Vermeiren, L.
substances somewhere package volume and visual appeal
et al., 2003). Porous pads, initially researched for odor
are crucial considerations, the combined use of a CO2
mitigation in products like diapers, have found application
generator and an O2 scavenger represents a viable strategy
in food packing as well (Brody, A. L. et al., 2001).
(Smith, J. P. et al., 1995).To forestall package collapse
resulting from oxygen (O2) absorption, measures are taken. There might be positive and negative effects from removing
While carbon dioxide (CO2) exhibits a microbial inhibitory offensive substances from food packaging. Analyzing the
effect within the context of modified atmosphere advantages of odor/aroma reduction is now essential in the
packaging, an excess of CO2 can potentially detrimentally context of active packaging. Certain foods, such as newly
affect the product or even negate its inhibitory properties. cooked poultry and cereals, release "confinement odors"
Consequently, multiple food preservation packaging when they break down slightly. These items can release
methodologies have been devised with the objective of CO2 sulfurous compounds when protein molecules and amino
removal (Brody, A. L. et al., 2007). acids break down, or they can release ketone and aldehyde
compounds when lipids oxidize and anaerobic glycolysis
Moisture Absorbers
occurs during transportation. Despite being generally
Water originates from the metabolic breakdown of fats and harmless, these odors can lead to product rejection,
carbohydrates during food respiration. Wet food, emphasizing the need to eliminate them from packaging
characterized by elevated water vapor pressure, frequently interiors. Additionally, incorporating odor-reducing agents
undergoes condensation within packaged items, especially helps mitigate odors originating from the packaging
fruits and vegetables. Temperature differentials, either materials themselves, which may occur during plastic
internal or external to the packaging, result in water droplet processing stages, requiring the inclusion of antioxidants in
formation on package walls or food surfaces. The presence polyolefin processing (Brody, A. L. et al., 2001).
of water droplets adversely affects packaging aesthetics,
Antimicrobial Agents
diminishing consumer appeal. Additionally, surface
moisture on food facilitates mold growth, ultimately Antimicrobial agents applied to food-have a historical
reducing the product's shelf life. To address these issues, precedent, yet the utilization of antimicrobial interactive
desiccating films or sachets can be employed as effective packaging represents a-novel methodology for managing
solutions. microbial surface contamination in food products. Two
distinct categories of antimicrobial systems exist: those with
Pads containing cellulose fiber and propylene glycol are
migratory properties and those lacking such-migration.
commonly used in direct interaction with fish and meat in
Given their shared necessity for substantial interaction
packaging to absorb the moisture. Current research efforts
among the food products and packaging material, these
focus on enhancing methodologies for integrating
applications have predominantly found utility in vacuum-
desiccants into packaging materials (Hurme, E. 2002).
sealed or skin-packaged food products (Vermeiren, L. et al.,
Over-moisture acts as the main cause of food deterioration. 2002)
Excess moisture can be removed utilizing several kinds of
The introduction of ethanol into the packaging environment
desiccants or absorptive agents, which is an extremely
is exhibited efficacy in extending the shelf life of the bakery
efficient method to preserve food quality and increase
products. By reducing the amount of water on the food's
product shelf life. This stops the growth of bacteria and
surface, ethanol inhibits the growth of bacteria, mold, and
stops the loss of texture and flavor caused by moisture.
yeast in particular. Moreover, ethanol's ability to prevent
Permeable plastic sachets with breaking strength are used to
bread from stagnating has been observed.
package dried food applications and desiccants such as
calcium oxide, silica gel, minerals, and activated clays. Antimicrobial agents can be incorporating into food
These sachets may also serve dual purposes, incorporating packaging material though either immobilization or by

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modifying and coating-the package surface to activate the preserving product integrity, and satisfying -consumer
antimicrobial properties. According to current approaches, needs for high-quality, long-lasting food products. Food
it is envisaged that naturally sourced antimicrobial agents makers must balance functionality, affordability, and
could be integrated into packaging systems designed to sustainability as this industry develops if they are to -reap
protect various processed foods such as cheeses, meats, and the advantages of active packaging while reducing its
other food products. This is especially the case for products environmental impact.
with relatively uniform food product surfaces that come into
direct contact with the inner packaging surface. This
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