Smart Packaging Technologies and Applications in Foods

Abstract

The shelf life of food is defined as the time between when the food is produced and when it becomes unacceptable to the consumer. This is sometimes caused by the metabolites produced by bacteria, molds and yeasts that grow in foods using the energy sources in the food, and sometimes by the temperature, pH value, water activity, the presence of certain gases (ethylene, oxygen, carbon dioxide, etc.). Food packaging is one of the main processes applied to preserve the quality of food from transportation, storage and consumption. The increase in the variety of food products and the increasingly extensive and complex logistics of products have resulted in the need for new technologies in food packaging to ensure specified shelf life, product quality, nutritional value and food safety. In this review, information about active and smart packaging systems used in foods, the working principles of these systems, developed smart packaging and food applications are given.