Clean Label Interventions in Active and Intelligent Food Packaging

Khan, Abdul Waheed; Roobab, Ume; Shehzadi, Kainat; Inam‐Ur‐Raheem, Muhammad; Aadil, Rana Muhammad

doi:10.1007/978-3-030-96698-0_6

Cited by 1 publication

(1 citation statement)

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“…The concept of clean-label products using natural ingredients has gained the attention of consumers in recent years [96]. However, one of the main problems in clean-label products is extending their shelf-life and ensuring the safety of food without the use of synthetic ingredients, such as preservatives and decreasing the number of chemicals used [97]. The incorporation of FWBP in packaging could be a solution in developing clean-label products for several reasons: (1) It does not extend the list of additives used in the food product, since the active ingredients are in the packaging material and not in the food; (2) FWBP is a natural ingredient; thus, it conforms to the clean-label requirement; and (3) it improves the functionality of packaging in terms of preserving and extending the safety of food products in addition to the basic functions of packaging (protection, containment, and communication).…”

Section: Challenges and Recommendations To Improve The Commercializat...mentioning

confidence: 99%

Utilization of Food Waste and By-Products in the Fabrication of Active and Intelligent Packaging for Seafood and Meat Products

Arifin

Adzahan

Hanani

et al. 2023

Foods

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Research on the utilization of food waste and by-products, such as peels, pomace, and seeds has increased in recent years. The high number of valuable compounds, such as starch, protein, and bioactive materials in waste and by-products from food manufacturing industries creates opportunities for the food packaging industry. These opportunities include the development of biodegradable plastics, functional compounds, active and intelligent packaging materials. However, the practicality, adaptability and relevance of up-scaling this lab-based research into an industrial scale are yet to be thoroughly examined. Therefore, in this review, recent research on the development of active and intelligent packaging materials, their applications on seafood and meat products, consumer acceptance, and recommendations to improve commercialization of these products were critically overviewed. This work addresses the challenges and potential in commercializing food waste and by-products for the food packaging industry. This information could be used as a guide for research on reducing food loss and waste while satisfying industrial demands.

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Section: Challenges and Recommendations To Improve The Commercializat...mentioning

confidence: 99%