Active Packaging - Antioxydant Capacity

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1、ACTIVEPACKAGING-ANTIOXIDANTCAPACITYIntroductionOurlunchesaremoreofteneaten“ontherun”andquiteanumberoffulltimeworkerschoosenottoleavetheirdesksforlunchatall.Youngerpeoplegenerallyrelyontake-homeoron-the-gomealsolutions.Andmany,ifnotmost,oftheconsumerspreferconveniently

2、packagedfoodthatcanbequicklymadeintomealswithoutsacrificingthefood’squality.Oneobservesanincreasingdemandformicrowavableproducts,zipperedpouchesandready-to-eatsaladkits.Moreover,consumersexpecttobeinformedabouttheorigin,processing,propertiesandsafetyofthepackedfood.Fo

3、odandbeveragepackagingshaveconceptuallybeendefinedaspassivebarriersthatdelaytheadverseeffectsoftheenvironmentonthepackedfoodproducts.Today,itisobviousthatoptimalpassivepackagingsolutionsresultininitialqualityandshelflifethatarebelowtheonesconsidereddesirable.Theirstat

4、usquoischallengedbyactivepackagingsystems.Activepackaginghasbeenvariouslyclassifiedintheliteraturebyanumberofdifferingdefinitions[Rooney1995;Day2003;Robertson2006].Obviously,intensiveresearcheffortstodeveloppackagingmaterialsthatinteractactivelywiththeirenvironmentand

5、/orwiththepackedfoodhaveresultedinanexplosivegrowthofactiveaswellasintelligentpackagingsystems.Theyaredesignedtoprolongtheshelflifeofthepackedfooditemsandbeveragesaswellastoimprovetheirsafetyandorganolepticproperties.Foodcontactmaterialscane.g.serveasmatricesfromwhich

6、activeingredientsaredeliveredintotheproducts.Releasesofantimicrobialagents,flavoringsoraromasandantioxidantsarecommonexamples.Ontheotherhand,manyabsorbingsystemsareusedtodecreaseorcontroloxygen,ethylene,moistureaswellasunwelcomeodorsortastes.AvtivePackaging-Antioxidan

7、tCapacity1OxygenremovalThequalityandshelflifeofpackedfoodproductsareknowntobedecreasedbytheinfluenceofoxygen.Foodishighlysusceptibletooxidativedamages:oxygencanhaveconsiderabledetrimentaleffectsonthefood.Consumersareworriedaboutdiscolorations(e.g.oxidationofplantpigme

8、ntssuchaschlorophyllandcarotenoidsormeatoxidation),off-flavors(e.g.pronouncedrancidityasaresultoflipidoxidation),nutrientlos