Active Packaging

Traditional “passive” packaging techniques that only allow for a short shelf life are being consistently improved upon to play an “active” role by slowing down quality-impairing processes within the packaging itself, due to the advances in polymer chemistry. Examples of active packaging systems include use of oxygen scavengers, ethylene absorbers, moisture regulators, taint removal systems, ethanol and carbon dioxide emitters, and antimicrobial-releasing systems. In active packaging, a substance or substances are incorporated into the packaging to fulfill an active role in protecting the foodstuff against contamination, such as aroma components of microorganism growth. Until recently, carbonated beverages in plastic bottles tended to have limited durability compared with conventional glass bottles. With recent developments, the shelf life of beer in 0.33 l PET bottles has been increased from 6 to 9 months. As a majority of food products are light sensitive, ultraviolet light barriers, which preserve the transparency of the bottles or containers, are being incorporated into the substrates of the packages. As related to informative packaging, external or internal indicators that document quality alterations during the storage period, such as temperature changes or interruptions in the cold chain, are rapidly coming into use. Active packaging is also being used as security features in the form of labels that track manipulation or misuse of the product prior to its sale.