Antimicrobial packaging, an active packaging concept, can be considered an extremely challenging technology that could have a significant impact on shelf-life extension and food safety of meat and meat products. Use of antimicrobial substances can control the microbial population and target specific microorganisms to provide higher safety and quality products. Many classes of antimicrobial comp...

In response to the dynamic changes in current consumer demand and market trends, the area of Active Packaging (AP) is becoming increasingly significant. Principal AP systems include those that involve oxygen scavenging, moisture absorption and control, carbon dioxide and ethanol generation, and antimicrobial (AM) migrating and nonmigrating systems. Of these active packaging systems, the AM vers...

The relevance of product innovations and new product development for the competitive performance of firms and for the longterm economic growth is a known and recognized topic. In the context of the food industry, process and product innovations are usually the result of cross-discipline ideas, involving, for instance, biology, chemistry, technology, engineering, nutrition and law. Furthermore, ...

Nowadays, nanoscale innovations in the forms of pathogen detection, active packaging, antimicrobial packaging and barrier formation are poised to elevate food packaging to new heights. Antimicrobial nanocomposite LDPE films containing ZnO nanoparticles at different concentrations (e.g. 1%, 3%, 5%  and 3%  nano-ZnO pulse 10% polyethylene grafted maleic anhydride (PE-g-MA), w/w pure LDPE), were p...

The paper proposes a comprehensive and operational definition of Sustainable Food Packaging (SFP). Sustainability is multifaceted concept, yet most SFP conversations decline it as mere material substitution issue. efforts regulators, packaging producers, food companies, consumers towards the design adoption products are likely to fail without common understanding multiple means by which contrib...