Active packaging has gained interest in recent years. Despite protecting food from the environment, it can incorporate agents with specific properties in order to extend the shelf life of the food. As a requirement, it is essential that the active agent has a greater affinity for the food than for the packaging material and in this sense, essential oils (EOs) are potential candidates to be included in this new packaging system. The use of EOs can confer to food matrix antimicrobial and antioxidant properties, reduce the permeability of the packaging to water vapor and extend the shelf life of food products [1]. However, their use has been limited because they can provide strong flavor by interacting with other compounds present in the food matrix and modify the organoleptic characteristics. Although the nanoencapsulation of EOs can provide chemical stability and minimize the impact of EOs on the organoleptic properties decreasing their volatilization, still some physical modifications have been observed such as plasticizing effects or the color variations [2]. In this sense, the quality of food products and consumer safety can be increased through the use of sensors. This technology indicates when food products are degrading and gives information in the event that some specific packaging conditions have changed [3]. This work focuses to highlight the use of sensors as a new methodology to detect these undesirable changes in the food matrix in a short period of time.

References:

Sharma, S.; Barkauskaite, S.; Jaiswal, A.K.; Jaiswal, S. Essential oils as additives in active food packaging. Food Chem. 2021, 343, 128403, doi:10.1016/j.foodchem.2020.128403.

Ribeiro-Santos, R.; Andrade, M.; Sanches-Silva, A. Application of encapsulated essential oils as antimicrobial agents in food packaging. Curr. Opin. Food Sci. 2017, 14, 78–84, doi:10.1016/j.cofs.2017.01.012.

Soltani Firouz, M.; Mohi-Alden, K.; Omid, M. A critical review on intelligent and active packaging in the food industry: Research and development. Food Res. Int. 2021, 141, 110113, doi:10.1016/j.foodres.2021.110113.