24
Fang, Z., Zhao, Y., Warner, R. D., & Johnson, S. K. (2017). Active and intelligent packaging in
meat industry. Trends in Food Science & Technology, 61, 60–71. https://doi.org/10.1016/j.
tifs.2017.01.002.
Fasihnia, S. H., Peighambardoust, S. H., & Peighambardoust, S. J. (2017). Nanocomposite
films containing organoclay nanoparticles as an antimicrobial (active) packaging for potential food application. Journal of Food Processing & Preservation, 42(2), e13488. https://doi.
org/10.1111/jfpp.13488.
Fasihnia, S. H., Peighambardoust, S. H., Peighambardoust, S. J., & Oromiehie, A. (2018).
Development of novel active polypropylene based packaging films containing different concentrations of sorbic acid. Food Packaging and Shelf Life, 18, 87–94. https://doi.org/10.1016/j.
fpsl.2018.10.001.
Figueroa-López, K. J., Vicente, A. A., Reis, M. A., Torres-Giner, S., & Lagarón, J. M. (2019).
Antimicrobial and antioxidant performance of various essential oils and natural extracts and
their incorporation into biowaste derived poly (3-hydroxybutyrate-co-3-hydroxyvalerate) layers made from electrospun ultrathin fibers. Nanomaterials, 9(2), 144. https://doi.org/10.3390/
nano9020144.
Ganiari, S., Choulitoudi, E., & Oreopoulou, V. (2017). Edible and active films and coatings as carriers of natural antioxidants for lipid food. Trends in Food Science & Technology, 68, 70–82.
https://doi.org/10.1016/j.tifs.2017.08.009.
Ghaani, M., Cozzolino, C. A., & Stefano, G. C. (2016). An overview of the intelligent packaging
technologies in the food sector. Trends in Food Science & Technology, 51, 1–11. https://doi.
org/10.1016/j.tifs.2016.02.008.
Glistau, E., & Coello Machado, N. I. (2018). Industry 4.0, logistics 4.0 and materials-chances and
solutions. Materials Science Forum, 919, 307–314. https://doi.org/10.4028/www.scientific.net/
msf.919.307.
Gómez, M., Martín-Consuegra, D., & Molina, A. (2015). The importance of packaging in purchase
and usage behaviour. International Journal of Consumer Studies, 39(3), 203–211. https://doi.
org/10.1111/ijcs.12168.
Grafia, A. L., Vázquez, M. B., Bianchinotti, M. V., & Barbosa, S. E. (2018). Development of an
antifungal film by polyethylene surface modification with natamycin. Food Packaging and
Shelf Life, 18, 191–200. https://doi.org/10.1016/j.fpsl.2018.11.001.
Gul, S., Kausar, A., Muhammad, B., & Jabeen, S. (2016). Research progress on properties and
applications of polymer/clay nanocomposite. Polymer – Plastics Technology and Engineering,
55(7), 684–703. https://doi.org/10.1080/03602559.2015.1098699.
Gutiérrez, T. J., Ponce, A. G., & Alvarez, V. A. (2017). Nano-clays from natural and modified
montmorillonite with and without added blueberry extract for active and intelligent food
nanopackaging materials. Materials Chemistry and Physics, 194(15), 283–292. https://doi.
org/10.1016/j.matchemphys.2017.03.052.
Haghighi-Manesh, S., & Azizi, M. H. (2017). Active packaging systems with emphasis on its
applications in dairy products. Journal of Food Process Engineering, 40(5), e12542. https://
doi.org/10.1111/jfpe.12542.
Han, J. W., Ruiz-Garcia, L., Qian, J. P., & Yang, X. T. (2018). Food packaging: A comprehensive
review and future trends. Comprehensive Reviews in Food Science and Food Safety, 17(4),
860–877. https://doi.org/10.1111/1541-4337.12343.
Hauser, C., Thielmann, J., & Muranyi, P. (2016). Chapter 46. Organic acids: Usage and potential in antimicrobial packaging. In: J. Barros-Velázquez (Ed.), Antimicrobial food packaging
(pp. 563–589). Academic Press. EE.UU. ISBN: 978-0-12-800723-5. https://doi.org/10.1016/
b978-0-12-800723-5.00046-2.
Huang, Y., Mei, L., Chen, X., & Wang, Q. (2018). Recent developments in food packaging based
on nanomaterials. Nanomaterials, 8(10), 830–859. https://doi.org/10.3390/nano8100830
Hooda, R., Batra, B., Kalra, V., Rana, J. S., & Sharma, M. (2018). Chapter 11. Chitosan-based
nanocomposites in food packaging. In: S. Ahmed, (Ed.), Bio-based materials for food
packaging (pp. 269–285). Singapore: Springer. ISBN: 978-981-13-1908-2. https://doi.
org/10.1007/978-981-13-1909-9_12.
Y. N. Alonso et al.
Fang, Z., Zhao, Y., Warner, R. D., & Johnson, S. K. (2017). Active and intelligent packaging in
meat industry. Trends in Food Science & Technology, 61, 60–71. https://doi.org/10.1016/j.
tifs.2017.01.002.
Fasihnia, S. H., Peighambardoust, S. H., & Peighambardoust, S. J. (2017). Nanocomposite
films containing organoclay nanoparticles as an antimicrobial (active) packaging for potential food application. Journal of Food Processing & Preservation, 42(2), e13488. https://doi.
org/10.1111/jfpp.13488.
Fasihnia, S. H., Peighambardoust, S. H., Peighambardoust, S. J., & Oromiehie, A. (2018).
Development of novel active polypropylene based packaging films containing different concentrations of sorbic acid. Food Packaging and Shelf Life, 18, 87–94. https://doi.org/10.1016/j.
fpsl.2018.10.001.
Figueroa-López, K. J., Vicente, A. A., Reis, M. A., Torres-Giner, S., & Lagarón, J. M. (2019).
Antimicrobial and antioxidant performance of various essential oils and natural extracts and
their incorporation into biowaste derived poly (3-hydroxybutyrate-co-3-hydroxyvalerate) layers made from electrospun ultrathin fibers. Nanomaterials, 9(2), 144. https://doi.org/10.3390/
nano9020144.
Ganiari, S., Choulitoudi, E., & Oreopoulou, V. (2017). Edible and active films and coatings as carriers of natural antioxidants for lipid food. Trends in Food Science & Technology, 68, 70–82.
https://doi.org/10.1016/j.tifs.2017.08.009.
Ghaani, M., Cozzolino, C. A., & Stefano, G. C. (2016). An overview of the intelligent packaging
technologies in the food sector. Trends in Food Science & Technology, 51, 1–11. https://doi.
org/10.1016/j.tifs.2016.02.008.
Glistau, E., & Coello Machado, N. I. (2018). Industry 4.0, logistics 4.0 and materials-chances and
solutions. Materials Science Forum, 919, 307–314. https://doi.org/10.4028/www.scientific.net/
msf.919.307.
Gómez, M., Martín-Consuegra, D., & Molina, A. (2015). The importance of packaging in purchase
and usage behaviour. International Journal of Consumer Studies, 39(3), 203–211. https://doi.
org/10.1111/ijcs.12168.
Grafia, A. L., Vázquez, M. B., Bianchinotti, M. V., & Barbosa, S. E. (2018). Development of an
antifungal film by polyethylene surface modification with natamycin. Food Packaging and
Shelf Life, 18, 191–200. https://doi.org/10.1016/j.fpsl.2018.11.001.
Gul, S., Kausar, A., Muhammad, B., & Jabeen, S. (2016). Research progress on properties and
applications of polymer/clay nanocomposite. Polymer – Plastics Technology and Engineering,
55(7), 684–703. https://doi.org/10.1080/03602559.2015.1098699.
Gutiérrez, T. J., Ponce, A. G., & Alvarez, V. A. (2017). Nano-clays from natural and modified
montmorillonite with and without added blueberry extract for active and intelligent food
nanopackaging materials. Materials Chemistry and Physics, 194(15), 283–292. https://doi.
org/10.1016/j.matchemphys.2017.03.052.
Haghighi-Manesh, S., & Azizi, M. H. (2017). Active packaging systems with emphasis on its
applications in dairy products. Journal of Food Process Engineering, 40(5), e12542. https://
doi.org/10.1111/jfpe.12542.
Han, J. W., Ruiz-Garcia, L., Qian, J. P., & Yang, X. T. (2018). Food packaging: A comprehensive
review and future trends. Comprehensive Reviews in Food Science and Food Safety, 17(4),
860–877. https://doi.org/10.1111/1541-4337.12343.
Hauser, C., Thielmann, J., & Muranyi, P. (2016). Chapter 46. Organic acids: Usage and potential in antimicrobial packaging. In: J. Barros-Velázquez (Ed.), Antimicrobial food packaging
(pp. 563–589). Academic Press. EE.UU. ISBN: 978-0-12-800723-5. https://doi.org/10.1016/
b978-0-12-800723-5.00046-2.
Huang, Y., Mei, L., Chen, X., & Wang, Q. (2018). Recent developments in food packaging based
on nanomaterials. Nanomaterials, 8(10), 830–859. https://doi.org/10.3390/nano8100830
Hooda, R., Batra, B., Kalra, V., Rana, J. S., & Sharma, M. (2018). Chapter 11. Chitosan-based
nanocomposites in food packaging. In: S. Ahmed, (Ed.), Bio-based materials for food
packaging (pp. 269–285). Singapore: Springer. ISBN: 978-981-13-1908-2. https://doi.
org/10.1007/978-981-13-1909-9_12.
Y. N. Alonso et al.