Active And Intelligent Packaging Food – Research And Development – A Review

Open access


Innovation in food and beverage packaging is mostly driven by consumer needs and demands influenced by changing global trends, such as increased life expectancy, and fewer organizations investing in food production and distribution. Food industry has seen great advances in the packaging sector since its inception in the 18th century with most active and intelligent innovations occurring during the past century. These advances have led to improved food quality and safety. Active and intelligent packaging is a new and exciting area of technology which received efficient contemporary consumer response. The aim of this review article was to present active and intelligent packaging currently existing on the market

If the inline PDF is not rendering correctly, you can download the PDF file here.

  • 1. Ahvenainen R. Active and intelligent packaging: an introduction. 2003 in: Novel Food Packaging Techniques (ed. R. Ahvenainen).Finland: CRC Press pp. 5-21.

  • 2. Anon. Scavenger solution. Packaging News December edn 1995 20.

  • 3. Aucejo V. S. Catalá R. & Gavara R. Interactions between water and EVOH food packaging films. Food Sci. Technol. Int. 2000 6 159-164.

  • 4. Blixt Y. Borch E. Using an electronic nose for determining the spoilage of vacuum-packaged beef. Int. J. Food Microbiol. 1999 46 123-134.

  • 5. Brody A. Strupinsky E.R. Kline L.R. Odor removers. 2001 in: Active Packaging for Food Applications (eds. A. Brody E.R. Strupinsky L.R. Kline LR). Lancaster Pa.: Technomic Publishing Company Inc. ISBN : 978-1-58716-045-5 pp. 107-117.

  • 6. Chen R.S. Chen C.C. Yeh K.C. Kuo C.W. Using RFID technology in produce traceability. 2008 in: Proceedings of the 10th WSEAS international conference on mathematical methods computation techniques and intelligent systems pp. 421- 425.

  • 7. Chandler B.V. Johnson R.L. New sorbent gel forms of cellulose esters for debittering citrus juices. J. Sci. Food Agric. 1979 30 825-832.

  • 8. Chandler B.V. Kefford J.F. Ziemelis G. Removal of limonin from bitter orange juice. J. Sci. Food Agric. 1968 19 83-86.

  • 9. Courbat J.D. Briand D. de Rooij N.F. Ink-jet printed colorimetric gas sensors on plastic foil 2010 in: Proceedings of SPIE Society of Photo-Optical Instrumentation Engineers pp. 1-6.

  • 10. Couto S.R. Toca Herrera J.L. Industrial and biotechnological applications of laccases: a review. Biotechnol. Adv. 2006 24 500-513.

  • 11. daCruz A.G. Faria A.F. Van Dender A.G.F. Packaging system and probiotic dairy foods. Food Res. Int. 2007 40 951-956.

  • 12. Dainelli D. Gontard N. Spyropoulos D. Zondervan-van den Beuken E. Tobback P. Active and intelligent food packaging: legal aspects and safety concerns. Trends Food Sci. Technol. 2008 19 103-112.

  • 13. Dave R.I. Shah N.P. Viability of yoghurt and probiotic bacteria in yoghurt made from commercial starter cultures. Int. Dairy J. 1997 7 31-41.

  • 14. Day B.P.F. Extension of shelf-life of chilled foods. Eur. Food Drink Rev. 1989 4 47-56.

  • 15. Day B.P.F. Active packaging - a fresh approach. Brand - J. Brand Technol. 2001 1 32-41.

  • 16. Day B.P.F. Active packaging. 2003 in: Food Packaging Technologies (eds. R. Coles D. McDowell M. Kirwan). CRC Press Boca Raton FL USA ISBN : 9781444392180 pp. 282-302.

  • 17. De Jong A.R. Boumans H. Slaghek T. van Veen J. Rijk R. van Zandvoort M. Advice and intelligent packaging for food: Is this the future? Food Add. Contam. 2005 22 975-979.

  • 18. Doores S. Organic acids. 1993 in: Antimicrobials in Foods (eds.P.M. Davidson A.L. Branen). Marcel Dekker Inc. New York ISBN-10-0824789067 pp. 95-136.

  • 19. Fang T.J. L.W. Lin. Inhibition of Listeria monocytogenes on pork as influenced by modified atmosphere packaging and nisin treatment.Institute of Food Technologist Annual Meeting Atlanta Ga. USA. Book of Abstracts 1994 p. 167.

  • 20. Fitzgerald M. Papkovsky D.B. Smiddy M. Kerry J.P. O’Sullivan C.K. Buckley D.J. Guilbault G.G. Nondestructive monitoring of oxygen profiles in packaged foods using phase-fluorimetric oxygen sensor. J. Food Sci. 2001 66 105-110.

  • 21. Franzetti L. Martinoli S. Piergiovanni L. Galli A. Influence of active packaging on the shelf-life of minimally processed fish products in a modified atmosphere. Packag. Technol. Sci. 2001 14 267-274.

  • 22. Garces O. Nerin C. Beltran J.A. Roncales P. Antioxidant active varnish. 2003 European Patent EP1477159-A12003.

  • 23. Gandino F. Montrucchio B. Rebaudengo M. Sanchez E.R. Analysis of an RFID-based Information System for Tracking and Tracing in an agri-food chain. 2007 in: Proceedings of the 1st Annual RIFD Eurasia pp. 1-6.

  • 24. Gemili S. Yemenicioglu A. Altinkaya S.A. Development of antioxidant food packaging materials with controlled release properties.J. Food Engin. 2010 96 325-332.

  • 25. Giannakourou M. Koutsoumanis K. Nychas G. Taoukis P. Field evaluation of the application of time temperature integrators for monitoring fish quality in the chill chain. Int. J. Food Microbiol. 2005 102 323-336.

  • 26. Goldsmith R.M. Detection of Contaminants in Food. 1994 US Patent pp. 5306466.

  • 27. Gontard N. Panorama des emballages alimentaire actif. 2000 in: Les Emballages Actifs (ed. N. Gontard). Paris France: Tech & Doc Editions Londres ISBN-10: 2743003871.

  • 28. Granda-Restrepo D.M. Soto-Valdez H. Peralta E. Troncoso Rojas R. Vallejo Galland B. Nohemí Gámez-Meza A. Graciano- Verdugo Z. Migration of α-tocopherol from an active multilayer film into whole milk powder. Food Res. Int. 2009 42 1396-1402.

  • 29. Gram L. Huss H.H. Fresh and processed fish and shellfish. 2000 in: The Microbiological Safety and Quality of Foods (eds.D.M. Lund A.C. Baird-Parker G.W. Gould). Aspen Publishers Inc. Gaithersburg MD ISBN-10-0834213230 pp. 472-506.

  • 30. Han J.H. Antimicrobial food packaging. 2003 in: Novel Food Packaging Technologies (ed. R. Ahveniainen). Woodhead Publishing Cambridge UK ISBN-10:1-85573-675-6 pp. 50-70.

  • 31. Hsiao H.C. Lian W.C. Chou C.C. Effect of packaging conditions and temperature on viability of microencapsulated bifidobacteria during storage. J. Food Sci. Agric. 2004 84 134-139.

  • 32. Hutton T. Food Packaging: An introduction. Key topics in food science and technology. Chipping Campden Gloucestershire UK: Campden and Chorleywood Food Research Association Group 2003 7 108.

  • 33. Jansson S.E.A. Gallet G. Hefti T. Karlsson S. Gedde U.W. Hendenqvist M. Packing materials for fermented milk part 2: solute-induced changes and effects of material polarity and thickness on food quality. Packag. Technol. Sci. 2002 15 287-300.

  • 34. Jones P. Clarke-Hill C. Hillier D. Radio frequency identification and food retailing in the UK. Brit. Food J. 2005 107 356-360.

  • 35. Karkkainen M. Increasing efficiency in the supply chain for shortshelf life goods using RFID tagging. Int. J. Retail Distrib.Manag. 2003 31 529-536.

  • 36. Kerry J.P. O’Grady M.N. Hogan S.A. Past current and potential utilization of active and intelligent packaging systems for meat and muscle-based products: a review. Meat Sci. 2006 74113-130.

  • 37. Kim K. Kim E. Lee S.J. New enzymatic time-temperature integrator (TTI) that uses laccase. J. Food Eng. 2012 113 118-123.

  • 38. Kui Y. Tay F.E.H. Measurement of longitudinal piezoelectric coefficient of thin films by a laser-scanning vibrometer IEEE Trans. Ultrason. Ferroelectr. Freq. Control 2003 50 113-116.

  • 39. Kraśniewska K. Gniewosz M. Substances with antibacterial activity in edible films - a review. Pol. J. Food Nutr. Sci. 2012 62 199-206.

  • 40. Kress-Rogers E. Terms in instrumentation and sensors technology. 1998 in: Instrumentation and Sensors for the Food Industry (ed. E. Kress-Rodgers). Cambridge UK: Woodhead Publishing Ltd. ISBN-13: 9781855733633 pp. 673-691.

  • 41. Kudelka W. Changes in the acidity of fermented milk products during their storage as exemplified by natural bio-yoghurts.Milchwissenschaft 2005 60 294-296.

  • 42. Kumar S. Budin E.M. Prevention and management of product recalls in the processed food industry: A case study based on an exporter’s perspective. Technovation 2006 26739-750.

  • 43. Kumar K.D. Karunamoorthy L. Roth H. Mirnalinee T.T. Computers in manufacturing: Towards successful implementation of integrated automation system. Technovation 2005 25 477-488.

  • 44. Labuza T.P. Breene W.M. Application of active packaging for improvement of shelf-life and nutritional quality of fresh extended shelf-life foods. J. Food Process. Preserv. 1989 13 1-69.

  • 45. Latou E. Mexis S.F. Badeka A.V. Kontominas M.G. Shelf life extension of sliced wheat bread using either an ethanol emitter or an ethanol emitter combined with an oxygen absorber as alternatives to chemical preservatives. J. Cereal Sci. 2010 52 457-465.

  • 46. Lee L.S. Fiedler K.D. Smith J.S. Radio frequency identification (RFID) implementation in the service sector: A customer-facing diffusion model. Int. J. Prod. Econ. 2008 112 587-600.

  • 47. Lawrie K. Mills A. Hazafy D. Simple inkjetprinted UV-activated oxygen indicator. Sens. Actuators B: Chemical 2013 176 1154-1159.

  • 48. Leach R.H. Pierce R.J. (Eds.) The Printing Ink Manual 5th ed. 1999 Kluwer Academic Publishers Dordrecht ISBN: 9780948905810.

  • 49. Lopez-Rubio A. Almenar E. Hernandez-Munoz P. Lagaron J.M. Catala R. Gavara R. Overview of active polymer-based packaging technologies for food applications. Food Rev. Int. 2004 20 357-387.

  • 50. López-de-Dicastillo C. Gómez-Estaca J. Catalá R. Gavara R. Hernández-Muñoz P. Active antioxidant packaging films: Development and effect on lipid stability of brined sardines Food Chem. 2012 131 1376-1384.

  • 51. O’Riordan T.C. Voraberger H. Kerry J.P. Papkovsky D.B. Study of migration of active components of phosphorescent oxygen sensors for food packaging applications. Anal. Chim. Acta 2005 530 135-141.

  • 52. Cheng Q. Stevens R.C. Charged-induced chromatic transition of amino acid-derivatized polydiacetylene liposomes. Langmuir 1998 14 1974-1976.

  • 53. Quintavalla S Vicini L. Antimicrobial food packaging in meat industry. Meat Sci. 2002 62 373-80.

  • 54. Magdassi S. Ink Requirements and Formulations Guideline. 2010 in: The Chemistry of Inkjet Inks (ed. S. Magdassi). World Scientific Publishing Co. Pte. Ltd. ISBN-13 978-981-281-821-8 pp. 19- 39.

  • 55. Mattila-Sandholm T. Myllarinen P. M. Crittenden R. Mogensen G. Fonden R. Saarela M. Technological challenges for future probiotic foods. Int. Dairy J. 2002 12 SI 173-182.

  • 56. Mehauden K. Cox P.W. Bakalis S. Simmons M.J.H. Tucker G.S. Fryer P.J. A novel method to evaluate the applicability of time temperature integrators to different temperature profiles.Innov. Food Sci. Emerg. Technol. 2007 8 507-514.

  • 57. Meuwissen T.H. Karlsen A. Lien S. Olsaker I. Goddard M.E. Fine mapping of a quantitative trait locus for twinning rate using combined linkage and linkage disequilibrium mapping. Genetics 2002 161 373-379.

  • 58. Mexis S.F. Badeka A.V. Chouliara E. Riganakos K.A. Kontominas M.G. Effect of gamma-irradiation on the physicochemical and sensory properties of raw unpeeled almond kernels (Prunus dulcis). Innov. Food Sci. Emerg. Technol. 2009 10 87-92.

  • 59. Mousavi A. Sarhavi M. Lenk A. Fawcett S. Tracking and traceability in the meat processing industry: a solution. Brit. Food J. 2002 104 7-19.

  • 60. Miller C.W. Nguyen M.H. Rooney M. Kailasapthy K. The influence of packaging materials on the dissolved oxygen content of probiotic yogurt. Packag. Technol. Sci. 2002 15 133-138.

  • 61. Mills A. Thomas M. Fluorescence-based thin plastic film ionpair sensors for oxygen. Analyst 1997 122 63-68.

  • 62. Mills A. Oxygen indicators and intelligent inks for packaging food. Chem. Soc. Rev. 2005 34 1003-1010.

  • 63. Nerin C. Tovar L. Djenane D. Camo J. Salafranca J. Beltran J.A. Stabilization of beef meat by a new active packaging con taining natural antioxidants. J. Agric. Food Chem. 2006 54 7840-7846.

  • 64. Ngai E.W.T. Suk F.F.C. Lo S.Y.Y. Development of an RFID- -based sushi management system: The case of a conveyor-belt sushi restaurant. Int. J. Prod. Econ. 2008 112 630-645.

  • 65. Nicholson M.D. The role of natural antimicrobials in food packaging biopreservation. J. Plastic Film Sheet. 1998 14 234-241.

  • 66. Octavio L.C. Ma P.P. Ricardo C.I.B.J.R. Villaseńor O.F. Laccase. 2006 in: Enzyme Biotechnology. Advances in Agricultural and Food Biotechnology (eds. R.G. Guevara-González I. Torres-Pacheco). Kerala India ISBN: 81-7736-269-0 pp. 323-340.

  • 67. Randell K. Ahvenainen R. Latva-Kala K. Hurme E. Mattila- Sandholm T. Hyvonen L. Modified atmosphere-packed marinated chicken breast and rainbow trout quality as affected by package leakage. J. Food Sci. 1995 60 667-672 684.

  • 68. Restuccia D. Spizzirri U.G. Parisi O.I. Cirillo G. Curcio M. Iemma F. Puoci F. Vinci G. Picci N. New EU regulation aspects and global market of active and intelligent packaging for food industry applications. Food Contr. 2010 21 1425-1435.

  • 69. Riva S. Laccases: Blue enzymes for green chemistry. Trends Biotechnol. 2006 24 219-226.

  • 70. Robertson G.L. Permability of thermoplastic polymers. 2006 in: Food Packaging - Principles and Practice (ed. G.L. Robertson).Second edition CRC Press Boca Raton FL USA ISBN: 978-88-506-5237-2 pp. 55-78.

  • 71. Rodrigues E.T. Han J.H. Intelligent packaging. 2003 in: Encyclopaedia of Agricultural Food and Biological Engineering (ed. D.R. Heldman). New York NY: Marcel Dekker ISBN 978-1439811115 pp. 528-535.

  • 72. Rooney M.L. Overview of Active Packaging. 1995 in: Active Food Packaging (ed. M.L. Rooney). Blackie Academic and Professional Glasgow UK ISBN 978-1-4613-5910-4 pp. 1-37.

  • 73. Rooney M.L. Introduction to active food packaging technologies. 2005 in: Innovations in Food Packaging (ed. J. H. Han). Elsevier Ltd. London UK ISBN : 978-0-12-31632-1 pp. 63-69.

  • 74. Skandamis P.N. Nyachas G.J.E. Preservation of fresh meat with active and modified atmosphere packaging conditions. Int.J. Food Microbiol. 2002 79 35-45.

  • 75. Shu H.C. Hakanson E.H. Mattiasson B. D-Lactic acid in pork as a freshness indicator monitored by immobilized D-lactate dehydrogenase using sequential injection analysis. Anal. Chim.Acta 1993 283 727-737.

  • 76. Smolander M. Freshness indicators for direct quality evaluation of packaged foods. 2000 in: Conference Proceedings of International Conference on Active and Intelligent Packaging 7-8 September 2000 Campden & Chorleywood Food Research Association Group Chipping Campden UK pp. 1-16.

  • 77. Suhr K.I. Nielsen P.V. Inhibition of fungal growth on wheat and rye bread by modified atmosphere packaging and active packaging using volatile mustard essential oil. J. Food Sci. 2005 70 37-44.

  • 78. Suppakul P. Miltz J. Sonneveld K. Bigger S.W. Antimicrobial properties of basil and its possible application in food packaging.J. Agric. Food Chem. 2003 51 3197-3207.

  • 79. Sumitani M. Takagi S. Tanamura Y. Inoue H. Oxygen indicator composed of an organic/inorganic hybrid compound of methylene blue reductant surfactant and saponite. Anal. Sci. 2004 20 1153-1157.

  • 80. Summers L. Intelligent Packaging. 1992 Centre for Exploitation of Science and Technology London UK.

  • 81. Talwalkar A. Miller C.W. Kailasapathy K. Nugyen M.H. Effect of packaging conditions and dissolved oxygen on the survival probiotic bacteria in yoghurt. Int. J. Food Sci. Technol. 2004 39 605-611.

  • 82. Taoukis P.S. Labuza T.P. Applicability of time temperature indicators as shelf-life monitors of food products. J. Food Sci. 1989 54 783-788.

  • 83. Tucker G.S. Brown H.M. Fryer P.J. Cox P.W. Poole F.L. Lee H.S. A sterilisation time-temperature integrator based on amylase from the hyperthermophilic organism Pyrococcus furiosus. Innov. Food Sci. Emerg. Technol. 2007 8 63-72.

  • 84. Tucker G. Hanby E. Brown H. Development and application of a new time- temperature integrator for the measurement of P-values in mild pasteurization processes. Food Bioprod.Process. 2009 87 23-33.

  • 85. Vermaeiren L. Devlieghere F. van Beest M. deKruijf N. Debevere J. Developments in the active packaging of foods. Trends Food Sci. Technol. 1999 10 77-86.

  • 86. Viswanath B. Chandra M.S. Kumar K.P. Rajasekhar-Reddy B. Production and purification of laccase from Stereum ostrea and its ability to decolorize textile dyes. Dyn. Biochem. Process Biotechnol. Mol. Biol. 2008 2 19-25.

  • 87. Vojdani F. Torres J.A. Potassium sorbate permeability of polysaccharide films: chitosan methylcellulose and hydroxypropyl methylcellulose. J. Food Process. Eng. 1989 12 33-48.

  • 88. Vojdani F. Torres J.A. Potassium sorbate permeability of methylcellulose and hydroxypropyl methylcellulose coatings: Effect of fatty acids. J. Food Sci. 1990 55 841-846.

  • 89. Wamba S.F. Bendavid Y. Lefebvre L.A. Lefebvre E. RFID technology and the EPC network as enablers of mobile business: a case study in a retail supply chain. International J. Network.Virt. Organis. 2006 3 450-462.

  • 90. Wanihsuksombat Ch. Hongtrakul V. Suppakul P. Development and characterization of a prototype of a lactic acid-based time-temperature indicator for monitoring food product quality. J. Food Engin. 2010 100 427-434.

  • 91. Wu Y. Tamaki T. Voit W. Belova L. Rao K.V. Ultraviolet photoconductivity of pure and Al doped ZnO thin films by inkjet printing 2009 in: Mater. Res. Soc.. Symp. Proc. 2009 pp. 133-138.

  • 92. Xiao Y.Z. Chen Q. Hang J. Shi1 Y.Y. Wu J. Hong Y.Z. Wang Y.P. Selective induction purification and characterization of a laccase isozyme from the basidiomycete Trametes sp.AH28-2. The Mycological Society of America 2004 96 26- 35.

  • 93. Xu F. Oxidation of phenols anilines and benzenethiols by fungal laccases: correlation between activity and redox potentials as well as halide inhibition. Biochemistry 1996 35 7608-7614.

Journal information
Impact Factor

IMPACT FACTOR 2017: 1.697
5-year IMPACT FACTOR: 1.760

CiteScore 2018: 1.92

SCImago Journal Rank (SJR) 2018: 0.621
Source Normalized Impact per Paper (SNIP) 2018: 0.908

Cited By
All Time Past Year Past 30 Days
Abstract Views 0 0 0
Full Text Views 1042 533 25
PDF Downloads 780 446 45