Active packaging absorbers

LOPEZ-CERVANTES J, SANCHEZ-MACHADO DL, PASTORELLI S, RIJK R and PASEIRO LOSADA P, Evaluating the migration of ingredients from active packaging and development of dedicated methods a study of two iron-based oxygen absorbers, Food Additives Cont. 2003, 20(3), 291-299. 

The incorporation of additives in packaging to protect packaged goods is a technique often called active packaging. Examples include the use of UV absorbers to protect food from discoloration and food ingredients, for example, vitamins, from degradation and to extend the shelf-life. The UV absorbers are based on the same chemical classes as used for protecting plastics as described above. 

Active packaging systems exist, in which a chemical, present inside the container, absorbs oxygen or removes the products of food oxidation. 

We have estimated that the total European market for active packaging of nonwoven components is approximately 9—10,000 tons, split 80% specialty in airlaid, and the rest in wetlaid absorbent media. 

Ethylene absorbers can reduce the rate of senescence and keep the cormnodity fresh for a long period. Jacobson et al. observed that LDPE package that contained an ethylene absorber retained the overall quality of broccoli and extended the acceptable shelf life (2004). Kudachikar et al. stored Banana (Musa sp var. Robusta ) imder active and passive MAP at 12 1°C and 85-90% RH. The active packaging rrsed green keeper (GK) ethylene absorbent. Results indicate that the shelf life of fruits packed imder MAP and MAP + GK can be extended up to 5 and 7 weeks, respectively as compared to 3 weeks for openly kept control fruits (2011). 

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