title: Controlling lipid oxidation of food by active packaging technologies.
abstract: Active packaging is an innovative strategy in preventing lipid oxidation. Different active substances with different mechanisms of action have been investigated for imparting antioxidant activity to active packaging systems, including free radical scavengers, metal chelators, ultraviolet (UV) absorbers, oxygen scavengers, and singlet oxygen quenchers. Antioxidant agents have been incorporated into active packaging systems in different forms, mainly including independent sachet packages, adhesive-bonded labels, physical adsorption/coating on packaging material surface, being incorporated into packaging polymer matrix, multilayer films, and covalent immobilization onto the food contact packaging surface. In this paper, we review recent advances in antioxidant active packaging with the highlight of the development and application of non-migratory active packaging systems. The potential use of emerging technologies in antioxidant active packaging is also emphasized. We further describe challenges and opportunities towards the commercial application of such antioxidant active packaging systems, with a focus on maintaining safety, quality and nutrition of packaged foods.
authors.affiliation: Department of Food Science, University of Massachusetts, Chenoweth Lab, 102 Holdsworth Way, Amherst, Massachusetts 01003, USA.
authors.forename: Fang
authors.initials: F
authors.lastname: Tian
authors.forename: Eric A
authors.initials: EA
authors.lastname: Decker
authors.forename: Julie M
authors.initials: JM
authors.lastname: Goddard
mesh_terms: D000975:Antioxidants / Q000737:chemistry; D005223:Fats / Q000032:analysis / Q000378:metabolism*; D005506:Food Contamination / Q000517:prevention & control*; D018857:Food Packaging / Q000379:methods*; D005519:Food Preservation / Q000379:methods*; D010084:Oxidation-Reduction
chemical_list: D000975:Antioxidants; D005223:Fats