Loading...
Please wait, while we are loading the content...
Similar Documents
New Trends in the Use of Volatile Compounds in Food Packaging
| Content Provider | MDPI |
|---|---|
| Author | Arantzazu, Valdés García Sanahuja, Ana Beltrán |
| Copyright Year | 2021 |
| Description | In the last years, many of the research studies in the packaging industry have been focused on food active packaging in order to develop new materials capable of retaining the active agent in the polymeric matrix and controlling its release into food, which is not easy in many cases due to the high volatility of the chemical compounds, as well as their ease of diffusion within polymeric matrices. This review presents a complete revision of the studies that have been carried out on the incorporation of volatile compounds to food packaging applications. We provide an overview of the type of volatile compounds used in active food packaging and the most recent trends in the strategies used to incorporate them into different polymeric matrices. Moreover, a thorough discussion regarding the main factors affecting the retention capacity and controlled release of volatile compounds from active food packaging is presented. |
| Starting Page | 1053 |
| e-ISSN | 20734360 |
| DOI | 10.3390/polym13071053 |
| Journal | Polymers |
| Issue Number | 7 |
| Volume Number | 13 |
| Language | English |
| Publisher | MDPI |
| Publisher Date | 2021-03-27 |
| Access Restriction | Open |
| Subject Keyword | Polymers Paper and Wood Volatile Compounds Active Packaging Food Packaging Antioxidant Antimicrobial Aroma Compounds |
| Content Type | Text |
| Resource Type | Article |
