Active and intelligent packaging, safety, and quality controls

Active and intelligent packaging in food can be classified as smart packaging that not only improves food protection and shelf-life, but also provides information regarding food safety and quality. Active packaging performs some active functions that could improve food quality and safety. These active functions, such as active scavengers and emitters, include absorption of oxygen, CO2, and ethylene. The gas emitters are like CO2 and SO2. Control of relative humidity, antioxidants release, absorbtion of undesirable odors, and antimicrobial function have also gained attention recently. Intelligent packaging provides information on the quality and environmental changes inside the packaging. The information on food quality is related to time and temperature, such as sensors or indicators for freshness, time-temperature, integrity, etc. The food quality is detected directly on pH or volatile compounds related to food degradation or microbial growth. While indirect detection is monitored by TTIs (time-temperature indicators) or RFID (radio frequency identification). This smart packaging is mainly used to minimize food losses, as it provides information on the quality and safety of the food throughout distribution till to display, including helping in distribution control, and the stock rotation system. This chapter reviews the current trends in active and intelligent packaging, including their applications for fresh-cut fruits and vegetables at the commercial level.