New Trends in the Use of Volatile Compounds in Food Packaging

• Published in: Polymers Vol. 13; no. 7; p. 1053
• Main Authors: Beltrán Sanahuja, Ana, Valdés García, Arantzazu
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 27.03.2021; MDPI
• Subjects: active packaging; Analgesics; antimicrobial; antioxidant; Antioxidants; Chemical compounds; Controlled release; Food packaging; Food packaging industry; Oils & fats; Packaging industry; Phenols; Polymers; Review; Salmonella; Sulfur; Trends; Volatile compounds; Volatility; antimicrobial; antioxidant; food packaging; aroma compounds; volatile compounds; active packaging; polymers
• ISSN: 2073-4360; 2073-4360
• DOI: 10.3390/polym13071053

In the last years, many of the research studies in the packaging industry have been focused on food active packaging in order to develop new materials capable of retaining the active agent in the polymeric matrix and controlling its release into food, which is not easy in many cases due to the high volatility of the chemical compounds, as well as their ease of diffusion within polymeric matrices. This review presents a complete revision of the studies that have been carried out on the incorporation of volatile compounds to food packaging applications. We provide an overview of the type of volatile compounds used in active food packaging and the most recent trends in the strategies used to incorporate them into different polymeric matrices. Moreover, a thorough discussion regarding the main factors affecting the retention capacity and controlled release of volatile compounds from active food packaging is presented.