The Future of Food Preservation: Active Packaging with Controlled Release Systems

¹ Department of Chemical Engineering, Khalifa University, Shakhbout Bin Sultan St - Zone 1 - Abu Dhabi - United Arab Emirates
² Department of Chemical and Environmental Engineering, Faculty of Science and Engineering, University of Nottingham Malaysia, Jalan Broga, 43500 Semenyih, Selangor Darul Ehsan, Malaysia.
³ School of Chemistry, Chemical Engineering and Biotechnology, Nanyang Technological University, 62 Nanyang Drive, Singapore, 637459 Singapore
⁴ Department of Chemical and Process Engineering, The Sirindhorn International Thai-German Graduate School of Engineering, King Mongkut’s University of Technology North Bangkok Bangkok, Thailand

^* Corresponding author: pauloke.show@ku.ac.ae

Abstract

This report provides an overview of active packaging with a focus on controlled release packaging (CRP) technologies, which have been developed to improve the shelf life of food products. Active packaging systems incorporate various functional components such as antimicrobial agents or oxygen scavengers into package material to maintain product quality during storage. CRP technology involves encapsulating bioactive compounds within a carrier matrix that can be released in a controlled manner over time. The paper compares these two promising technologies and highlights their advantages for extending shelf life while maintaining product quality. While active packaging is more suitable for short-term preservation due to non-controllable active agent release, CRP has potential applications in long-term preservation due to its ability to provide sustained release of bioactive compounds. Future prospects include developing a blend of CRP and intelligent food packaging. However, challenges remain including the sustainable release rate of the active agents from the packaging into the headspace or food surface. Overall, this review provides insights into the current state-of-the-art research on CRP technologies while highlighting future directions for improving food safety through innovative approaches aimed at preserving freshness while minimizing waste generation from expired products.