Food Chemistry, Volume 343, 1 May 2021,
Food packaging can be considered as a passive barrier that protects food from environmental factors such as ultraviolet light, oxygen, water vapour, pressure and heat. It also prolongs the shelf-life of food by protecting from chemical and microbiological contaminants and enables foods to be transported and stored safely. Active packaging (AP) provides the opportunity for interaction between the external environment and food, resulting in extended shelf-life of food. Chemoactive packaging has an impact on the chemical composition of the food product. The application of natural additive such as essential oils in active packaging can be used in the forms of films and coatings. It has been observed that, AP helps to maintain temperature, moisture level and microbial and quality control of the food. This review article provides an overview of the active packaging incorporated with essential oils, concerns and challenges in industry, and the effect of essential oil on the packaging microstructure, antioxidant and antimicrobial properties.
Active Food Packaging; Additives; Anti-microbial Properties; Antibacterial Activity; Antimicrobial Activity; Antioxidant; Antioxidant Activity; Antioxidant Property; Antioxidants; Chemical Compositions; Chemical Structure; Chemistry; Color; Drug Effect; Environmental Factors; Escherichia Coli; Essential Oil; Essential Oils; Extended Shelf Lives; External Environments; Films And Coatings; Food Additive; Food Additives; Food Industry; Food Packaging; Food Preservation; Food Safety; Human; Hydrocarbon; Hydrocarbons; Nonhuman; Oils, Volatile; Optics; Oxygen; Packaging; Packaging Machines; Procedures; Review; Shelf Life; Staphylococcus Aureus; Tensile Strength; Terpene; Terpenes; Ultra-violet Light; Global