1St. Clement of Ohrid University of Bitola, Faculty of Technology and Technical Sciences, Dimitar Vlahov, 4000 Veles, Republic of North Macedonia
2St. Clement of Ohrid University of Bitola, Faculty of Biotechnical Sciences, Partizanska, 7000 Bitola, Republic of North Macedonia
3St. Clement of Ohrid University of Bitola, Faculty of Technology and Technical Sciences, Dimitar Vlahov, 4000 Veles, Republic of North Macedonia
Adv. Mater. Lett., 2020, 11 (5), 20051504
Publication Date (Web): Apr 21, 2020
Copyright © IAAM-VBRI Press
In the process of controlling the quality and safety characteristics of foods the essential step has been maintained by the packaging. The food packaging can protect the food products from the surrounding environment, increase the shelf-life of the product and provide proper product’s information to the consumers. Numerous important characteristics of food can be lost as a result of the possible changes in the products throughout their storage and transportation. In order to supply longer shelf-life, safety, freshness and quality of the food products, novel packaging technologies, such as active packaging and nanotechnology have been developed in the market. Nanotechnologies and active packaging might be useful for extending the shelf life of food products by increasing the material barrier properties. Moreover, incorporation of natural antioxidants and antimicrobial agents into the food packaging materials decrease the process of oxidation, inhibits the growth of microorganisms on food (meat) surfaces and therefore increases their stability. This review informs about the principles of active packaging and their current application in the meat and dairy technology.
Food products, active packaging, nanotechnology, meat, dairy.