Controlled release food and beverage packaging
K.L. Yam and X. Zhu, Rutgers University, USA
This chapter introduces controlled release packaging, which is an emerging technology by which active compounds such as antimicrobials or antioxidants are first incorporated into the package and then released to the food in a controlled manner to inhibit microbial growth or oxidation, thereby extending shelf life of the product. Scientific evidence is provided to support the soundness of this technology. A conceptual framework is also provided as a research roadmap to facilitate the development of this technology.
controlled release packaging