摘要：Active packaging is one of the innovative food packaging concepts that has been introduced as a response to the continuous changes in current consumer demands and market trends. Major active packaging techniques are concerned with substances that absorb oxygen, ethylene, moisture, carbon dioxide, flavours/odours and those which release carbon dioxide, antimicrobial agents, antioxidants and flavours. The main objectives of this article are to: (1) provide a literature review about the different types of active packaging concepts with respect to mechanisms of action, effectiveness and the effects on foods, (2) provide a state of the art about the experimental development and commercialisation of active packaging concepts, (3) provide a scope of applications and (4) discuss the obstacles to be overcome in order to make extensive commercial application of active packaging in Europe feasible. The Journal of Food Technology in Africa Volume 5 Number 1 (January- March 2000), pp. 6-13
