Active packaging materials for keeping the microbial quality of food

Microbial growth and enzymatic degradation are the most important factors in quality losses of foodstuff packed to extend shelf life. An efficient control of atmospheric conditions in the package will in many cases enhance quality significantly. In other cases are alternative preservation techniques required. Active packaging material is a promising new technique to obtain that control. It involves incorporating oxygen absorbents, preservatives or spoilage indicators in the package material.
The objectives of this project are: to investigate the potential of new and alternative absorbing material and preservation principles (e.g. natural and biological produced substances); to describe the mechanisms of active packing materials and diffusion of biological active components through the material into or out of foods; to evaluate the effect of these new materials on the microbial safety and food quality.
This knowledge will be used to develop new active packaging materials.