LAUSR

BACKGROUND Nowadays, the strong increase in products consumption, the purchase of products on online platforms as well as the requirements for greater safety and food protection are a concern for food and packaging industries. Active packaging brings huge advances in the extension of product shelf-life and food degradation and losses reduction. RESULTS This systematic work aims to collect and evaluate all existing strategies and technologies of active packaging that can be applied in food products, with a global view of new possibilities for food preservation. CONCLUSIONS Oxygen scavengers, carbon dioxide emitters/ absorbers, ethylene scavengers, antimicrobial and antioxidant active packaging, and other active systems and technologies were summarized including the products commercially available and the respective mechanisms of action. This article is protected by copyright. All rights reserved.