Valuable progress has been made in food packaging over the past two decades, reflecting advancements in process efficiency, improved safety and quality throughout the supply chain, and the need to reduce product loss and environmental impact. A new generation of food packaging systems, including active and intelligent packaging, is emerging, based on technological breakthroughs that offer the possibility of extending shelf-life, reducing food loss, and monitoring changes in the food product.

Releasing Systems in Active Food Packaging closely examines such a technological breakthrough, active releasing systems, which add compounds such as antimicrobials, antioxidants, flavors, colorants, and other ingredients to packaged food products. Chapters detail examples of recent innovations in active releasing systems, and the authors systematically address their application to different food groups. Such an in-depth approach makes this a useful reference researchers, health professionals, and food and packaging industry professionals interesting in innovative food packaging technologies.

 

<p><b>Part 1: Overview and future perspectives of active food packaging

</b>Chapter 1. The evolution of Food Packaging, the Active Food packaging concept and its current and future trends
<b>Part 2. Releasing systems in active food packaging
</b>Chapter 2. Emitters of antimicrobials
Chapter 3. Emitters of antioxidants (with special focus in natural antioxidants)
Chapter 4. Emitters of essential oils
Chapter 5. Emitters of Flavours, Colorants, other Food ingredients
Chapter 6. Temperature control emitters
<b>Part 3: Preparation and effectiveness of releasing systems in active food packaging
</b>Chapter 7. Different approaches for the inclusion of bioactive compounds in packaging systems
Chapter 8. Impact of included bioactive compounds in barrier and mechanical properties of active packaging
Chapter 9. Effectiveness and release studies of bioactive releasing systems
Chapter 10. Preparation of Edible active coating systems for food purposes
<b>Part 4. Application of releasing active packaging in different food categories
</b>Chapter 11. Meat products
Chapter 12. Dairy products
Chapter 13. Beverages
Chapter 14. Cereals and cereal based products
Chapter 15. Fruits and vegetables
Chapter 16. Oils and fats.</p>