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packaged lipid-rich foods (Ganiari et al. 2017) and ethylene scavengers in the case
of fruits and vegetables (Álvarez-Hernández et al. 2018).
Oxygen scavengers The presence of O 2 in the packaging is the main responsible
for the oxidation of lipids and pigments. Furthermore, this gas negatively influences
the quality and shelf-life of foodstuffs, since it promotes microbial growth (aerobic
bacteria and molds), changes of color, sensorial attributes (rancidity) and texture, as
well as nutritional loss (vitamins A, C and E). These alterations can lead to the forFig. 2.1 Active food packaging
Fig. 2.2 Active agents used for food packaging
2 Active Packaging Films Based on Polyolefins Modified by Organic and Inorganic…
packaged lipid-rich foods (Ganiari et al. 2017) and ethylene scavengers in the case
of fruits and vegetables (Álvarez-Hernández et al. 2018).
Oxygen scavengers The presence of O 2 in the packaging is the main responsible
for the oxidation of lipids and pigments. Furthermore, this gas negatively influences
the quality and shelf-life of foodstuffs, since it promotes microbial growth (aerobic
bacteria and molds), changes of color, sensorial attributes (rancidity) and texture, as
well as nutritional loss (vitamins A, C and E). These alterations can lead to the forFig. 2.1 Active food packaging
Fig. 2.2 Active agents used for food packaging
2 Active Packaging Films Based on Polyolefins Modified by Organic and Inorganic…