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1、ConciseReviewsinFoodScienceJFS:ConciseReviewsandHypothesesinFoodScienceActivePackagingTechnologieswithanEmphasisonAntimicrobialPackaginganditsApplicationsP.SUPPAKUL,J.MILTZ,K.SONNEVELD,ANDS.W.BIGGERABSTRACT:Inresponsetothedynamicchangesincurrentconsumerdemand
2、andmarkettrends,theareaofActivePackaging(AP)isbecomingincreasinglysignificant.PrincipalAPsystemsincludethosethatinvolveoxygenscavenging,moistureabsorptionandcontrol,carbondioxideandethanolgeneration,andantimicrobial(AM)migratingandnonmigratingsystems.Ofthesea
3、ctivepackagingsystems,theAMversionisofgreatimpor-tance.Thisarticlereviews:(1)thedifferentcategoriesofAPconceptswithparticularregardtotheactivityofAMpackaginganditseffectsonfoodproducts,(2)thedevelopmentofAMandAPmaterials,and(3)thecurrentandfutureapplicationso
4、fAMpackaging.Keywords:activepackaging,antimicrobialpackaging,antimicrobialadditivesIntroductiondioxideandethanolgeneration,anditre-(Rooney1995).PackagingofcrustyrollsinaNRECENTYEARS,THEMAJORDRIVINGFORCESviewsindetailAMmigratingandnonmi-combinationofCO2andN2(6
5、0%CO2)hasIforinnovationinfoodpackagingtech-gratingsystems.showntobeaneffectivemeasureagainstnologyhavebeentheincreaseinconsumermoldgrowthfor16to18datambienttem-demandforminimallyprocessedfoods,OxygenScavengingSystemsperature.However,thestudyalsorevealedthecha
6、ngeinretailanddistributionprac-HEPRESENCEOFO2INAPACKAGEDFOODthatsuchan“anaerobicenvironment”isnotticesassociatedwithglobalization,newTisoftenakeyfactorthatlimitstheshelftotallyeffectivewithouttheincorporationofconsumerproductlogistics,newdistribu-lifeofaprodu
7、ct.Oxidationcancausechang-anoxygenscavengerintothepackagetotiontrends(suchasInternetshopping),esinflavor,color,andodor,aswellasdestroyensurethattheheadspaceO2concentrationautomatichandlingsystemsatdistributionnutrientsandfacilitatethegrowthofaerobicneverexcee
8、ds0.05%.Undersuchcondi-centers,andstricterrequirementsregard-bacteria,molds,andinsects.Therefore,thetionstherollsremainmold-freeevenafteringconsumerhealthandsafety(Vermeir-removalofO2from
