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ARS Home » Pacific West Area » Albany, California » Western Regional Research Center » Bioproducts Research » Research » Publications at this Location » Publication #382279
Research Project: Bioproducts from Agricultural Feedstocks

Location: Bioproducts Research

Title: Controlled release of antioxidants from active food packaging: A review

Author
item KUAI, LINGYUN - Jiangnan University
item LIU, FEI - Jiangnan University
item Chiou, Bor-Sen
item Avena-Bustillos, Roberto
item McHugh, Tara
item ZHONG, FANG - Jiangnan University

Submitted to: Food Hydrocolloids
Publication Type: Review Article
Publication Acceptance Date: 6/23/2021
Publication Date: 6/26/2021
Citation: Kuai, L., Liu, F., Chiou, B., Avena Bustillos, R.D., McHugh, T.H., Zhong, F. 2021. Controlled release of antioxidants from active food packaging: A review. Food Hydrocolloids. 120. Article 106992. https://doi.org/10.1016/j.foodhyd.2021.106992.
DOI: https://doi.org/10.1016/j.foodhyd.2021.106992

Interpretive Summary: Active packaging is a technology that uses a packaging matrix as a carrier to release active substances, such as antibacterial agents or antioxidants, to maintain food quality and extend their shelf life. The purpose of this review is to describe the application and development of active packaging systems in the modern food industry. The principles of active packaging systems and factors that affect controlled release are summarized.

Technical Abstract: Active packaging is an innovative concept emerging in the field of food packaging to meet market demands, such as consumers' preference for safe, healthy and high-quality foods. The release packaging system is one type of active packaging in which the active substances reach the food surface or the top wrapper through diffusion to inhibit the microbial growth or lipid oxidation and rancidity of foods. Controlled release technology can control the release rate of some active substances over time so that the concentration of active substances on the food surface can be maintained to prevent food oxidation and spoilage, thereby extending their shelf life. In this paper, the latest research on controlled-release antioxidant packaging is reviewed. The release mechanism of antioxidants in active packaging, the factors affecting the controlled-release and the packaging design considerations are introduced from the aspects of packaging material components (polymer matrix and active substances), combination of components and preparation methods. The potential use of new technology in antioxidant packaging is also emphasized and the challenges and opportunities for commercial application of antioxidant active packaging are further elaborated.