文献类型： 外文期刊
作者： Han, Jia-Wei 1 ; Ruiz-Garcia, Luis 2 ; Qian, Jian-Ping 1 ; Yang, Xin-Ting 1 ;
作者机构： 1.Natl Engn Res Ctr Informat Technol Agr, Room 1017,Bldg A,11 Shuguang Huayuan Middle Rd, Beijing 100097, Peoples R China
2.Univ Politecn Madrid, Dept Ingn Agroforestal ETSI Agron Alimentaria & B, E-28040 Madrid, Spain
3.Beijing Acad Agr & Forestry Sci, Natl Engn Lab Agriprod Qual Traceabil, Beijing 100097, Peoples R China
4.Beijing Univ Technol, Fac Informat Technol, Beijing 100124, Peoples R China
关键词： antimicrobial; antioxidant; food packaging; food safety; nanotechnology
期刊名称：COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY （ 影响因子：12.811； 五年影响因子：15.365 ）
ISSN： 1541-4337
年卷期： 2018 年 17 卷 4 期
页码：
收录情况： SCI
摘要： Innovations in food packaging systems will help meet the evolving needs of the market, such as consumer preference for "healthy" and high-quality food products and reduction of the negative environmental impacts of food packaging. Emerging concepts of active and intelligent packaging technologies provide numerous innovative solutions for prolonging shelf-life and improving the quality and safety of food products. There are also new approaches to improving the passive characteristics of food packaging, such as mechanical strength, barrier performance, and thermal stability. The development of sustainable or green packaging has the potential to reduce the environmental impacts of food packaging through the use of edible or biodegradable materials, plant extracts, and nanomaterials. Active, intelligent, and green packaging technologies can work synergistically to yield a multipurpose food-packaging system with no negative interactions between components, and this aim can be seen as the ultimate future goal for food packaging technology. This article reviews the principles of food packaging and recent developments in different types of food packaging technologies. Global patents and future research trends are also discussed.
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