Active Food Packaging: Principles, Technologies and Innovations is a volume of the series Sustainable Food Packaging, and is a comprehensive guide to the latest developments in active packaging for food products . This book provides an overview of active packaging and its various types, advantages, and challenges, as well as a detailed analysis of different active packaging technologies such as oxygen scavengers, antimicrobial agents, moisture absorbers, and ethylene absorbers. The book also covers the latest innovations and applications of active food packaging, including intelligent active packaging, shelf-life extension, food safety and quality control, sustainability, waste reduction, and nanotechnology. With the growing importance of sustainability and increasing demand for understanding the complex principles and technologies involved in active food packaging, this series of books represents a comprehensive guide to navigating this rapidly evolving landscape.
Section 1: Introduction
1. Definition and Overview of Active Food Packaging
2. Types of Active Food Packaging
3. Advantages and Challenges of Active Food Packaging
4. Legal and safety aspects of Active Packaging
5. Active Packaging commercialization, consumer and market aspects.
Section 2: Technologies
6. Oxygen Scavengers in Active Food Packaging
7. Antimicrobial/Antioxidant Agents in Active Food Packaging
8. Moisture Absorbers in Active Food Packaging
9. Ethylene Absorbers in Active Food Packaging
10. Advanced Active Packaging Technologies for Modified Atmosphere Packaging and Controlled Release Applications
Section 3: Innovations and Applications
11. Smart Active Food Packaging
12. Active Food Packaging for Shelf-Life Extension
13. Active Food Packaging for Food Safety and Quality Control
14. Active Food Packaging for Sustainability and Waste Reduction
15. Nanotechnology in Active Food Packaging
16. Emerging Innovations in Active Food Packaging
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