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APPLICATIONS OF “ACTIVE PACKAGING” FOR IMPROVEMENT OF SHELF‐LIFE AND NUTRITIONAL QUALITY OF FRESH AND EXTENDED SHELF‐LIFE FOODS

APPLICATIONS OF “ACTIVE PACKAGING” FOR IMPROVEMENT OF SHELF‐LIFE AND NUTRITIONAL QUALITY OF FRESH... St. Paul, MN 55108 Accepted for Publication August 29, 1988 INTRODUCTION General Description Active packaging systems when coupled with controlled atmospheric packaging (CAP) or modified atmospheric packaging (MAP) is a technology developing a new thrust because of the advances in packaging, material science, biotechnology and new consumer demands (Anon 1986a). This technology involves an interaction between the package film itself with the internal gas atmosphere and the food. The intent is to extend the shelf-life of foods while at the same time maintaining nutritional quality and ensuring safety. This is seen as significant, particularly for refrigerated fresh foods which have a short shelflife and for which demand is increasing. It would be desirable to extend the shelf-life of these foods to 3-6 weeks. New consumer trends are dramatically increasing the demand for extended shelf-life refrigerated foods. It has been reported that by the year 2000 CAP/ MAP or sometimes called “chilled” foods will exceed the totals for aseptic and retort pouch packaging (Anthony 1986). In the U.S. these foods, when in the form of a complete meal, are being called ESL’s or extended shelf-life refrigerated foods. Sneller (1986) estimated that there are already 250 million pounds of foods http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Journal of Food Processing and Preservation Wiley

APPLICATIONS OF “ACTIVE PACKAGING” FOR IMPROVEMENT OF SHELF‐LIFE AND NUTRITIONAL QUALITY OF FRESH AND EXTENDED SHELF‐LIFE FOODS

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References (43)

Publisher
Wiley
Copyright
Copyright © 1989 Wiley Subscription Services, Inc., A Wiley Company
ISSN
0145-8892
eISSN
1745-4549
DOI
10.1111/j.1745-4549.1989.tb00090.x
Publisher site
See Article on Publisher Site

Abstract

St. Paul, MN 55108 Accepted for Publication August 29, 1988 INTRODUCTION General Description Active packaging systems when coupled with controlled atmospheric packaging (CAP) or modified atmospheric packaging (MAP) is a technology developing a new thrust because of the advances in packaging, material science, biotechnology and new consumer demands (Anon 1986a). This technology involves an interaction between the package film itself with the internal gas atmosphere and the food. The intent is to extend the shelf-life of foods while at the same time maintaining nutritional quality and ensuring safety. This is seen as significant, particularly for refrigerated fresh foods which have a short shelflife and for which demand is increasing. It would be desirable to extend the shelf-life of these foods to 3-6 weeks. New consumer trends are dramatically increasing the demand for extended shelf-life refrigerated foods. It has been reported that by the year 2000 CAP/ MAP or sometimes called “chilled” foods will exceed the totals for aseptic and retort pouch packaging (Anthony 1986). In the U.S. these foods, when in the form of a complete meal, are being called ESL’s or extended shelf-life refrigerated foods. Sneller (1986) estimated that there are already 250 million pounds of foods

Journal

Journal of Food Processing and Preservation – Wiley

Published: Feb 1, 1989

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