Food Packaging: A Comprehensive Review and Future Trends |
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| Authors: | Jia‐Wei Han Luis Ruiz‐Garcia Jian‐Ping Qian Xin‐Ting Yang |
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| Affiliation: | 1. National Engineering Research Center for Information Technology in Agriculture, Beijing, China;2. National Engineering Laboratory for Agri‐product Quality Traceability, Beijing Academy of Agricultural and Forestry Sciences, Beijing, China;3. Faculty of Information Technology, Beijing Univ. of Technology, Beijing, China;4. Dept. de Ingeniería Agroforestal. E.T.S.I. Agronómica, Alimentaria y Biosistemas, Univ. Politécnica de Madrid, Spain |
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| Abstract: | Innovations in food packaging systems will help meet the evolving needs of the market, such as consumer preference for “healthy” and high‐quality food products and reduction of the negative environmental impacts of food packaging. Emerging concepts of active and intelligent packaging technologies provide numerous innovative solutions for prolonging shelf‐life and improving the quality and safety of food products. There are also new approaches to improving the passive characteristics of food packaging, such as mechanical strength, barrier performance, and thermal stability. The development of sustainable or green packaging has the potential to reduce the environmental impacts of food packaging through the use of edible or biodegradable materials, plant extracts, and nanomaterials. Active, intelligent, and green packaging technologies can work synergistically to yield a multipurpose food‐packaging system with no negative interactions between components, and this aim can be seen as the ultimate future goal for food packaging technology. This article reviews the principles of food packaging and recent developments in different types of food packaging technologies. Global patents and future research trends are also discussed. |
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| Keywords: | antimicrobial antioxidant food packaging food safety nanotechnology |
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