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Active packaging of food products: recent trends

Preeti Singh (Technical University of Munich, Freising, Germany)
Ali Abas Wani (Department of Food Technology, Islamic University of Science and Technology, Awantipora, India)
Sven Saengerlaub (Packaging Technology, Technical University of Munich, Freising, Germany)

Nutrition & Food Science

ISSN: 0034-6659

Article publication date: 19 July 2011




The purpose of this paper is to review the recent trends in the development of active packaging (AP) for foods.


The most up‐to‐date and pertinent studies within the literature have been included and summated in this paper.


Fresh foods are widely consumed and are becoming a major component of the international food market. During the last decades, the social and scientific modernization, the boom in customer's needs and demands, along with the major changes in the way food products are manufactured, distributed and retailed, led to the development of alternative or novel methods for the production and preservation of food products. This review will present the most comprehensive and current overview of the widely available, scattered information about the different AP technologies for the control of various critical parameters responsible for the quality and shelf life of fresh foods with an interest to stimulate further research to optimize different quality parameters.


This paper offers a holistic view that would guide a reader to identify the recent developments in the field of AP.



Singh, P., Abas Wani, A. and Saengerlaub, S. (2011), "Active packaging of food products: recent trends", Nutrition & Food Science, Vol. 41 No. 4, pp. 249-260.



Emerald Group Publishing Limited

Copyright © 2011, Emerald Group Publishing Limited

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