BRIEF OVERVIEW OF THE IMPORTANCE OF INTELLIGENT FOOD PACKAGING    

Authors : AHMAD FARAZ; FIRDOS; SHIKHA BHARTI; SAKSHI; MOHD BABU KHAN; AYUSHI

Publishing Date : 2023

DOI : https://doi.org/10.52458/9788196897437.nsp.2023.eb.ch-04

ISBN : 978-81-968974-9-9

Pages : 23-28

Chapter id : GU/NSP/EB/RTFP/2023/Ch-04

Abstract : This chapter delves into the critical role that intelligent food packaging plays in the modern food industry. As consumers become increasingly conscious of the quality, safety, and sustainability of their food choices, the importance of intelligent food packaging, driven by cutting-edge chemistry, has never been more pronounced. This chapter explores the multifaceted significance of intelligent food packaging, emphasizing its ability to enhance food preservation, safety, convenience, and consumer engagement.

Keywords : Food packaging, food preservation, food industry.

Cite : Faraz, A., F., Bharti, S., S., Khan, M. B., & A. (2023). Brief Overview Of The Importance Of Intelligent Food Packaging (1st ed., pp. 23-28). Noble Science Press. https://doi.org/10.52458/9788196897437.nsp.2023.eb.ch-04

References :
  1. Han, J. H. (2014). Innovations in food packaging 2 ed., ed. Han, J. H., Chapter 8 “Intelligent packaging for food products,” (Academic Press, Amsterdam), pp. 171-209.
  2. Yam, K. L. (2012). Emerging food packaging technologies: Principles and practice, eds. Yam, K.L. & Lee, D.S., Chapter 8 “Intelligent packaging to enhance food safety and quality,” (Woodhead Publishing, Philadelphia), pp.139-155.
  3. Bagchi, A. (2012). Intelligent sensing and packaging of foods for enhancement of shelf life: concepts and applications, Int. J. Scientific Eng. Res., 3(10), pp. 1-13.
  4. Vanderroost, M., Ragaert, P., Devlieghere, F., and Meulenaer, B. D. (2014). Intelligent food packaging: The next generation, Trends Food Sci. Technol., 39, pp. 47-62.
  5. Realini, C. E., and Marcos, B. (2014). Active and intelligent packaging systems for a modern society, Meat Sci., 98(3), pp. 404-419.
  6. Kerry, J. P., O’Grady, M. N., Hogan, S.A., (2006). Past, current and potential utilization of active and intelligent packaging systems for meat and muscle-based products: a review, Meat Sci., 74, pp. 113-130.
  7. O’Grady, M. N., & Kerry, J. P. (2008). Meat Biotechnology, ed. Toldrà, F., Chapter 19 “Smart packaging technology,” (Springer, New York), pp. 425-451.
  8. Hogan, S. A., & Kerry, J. (2008). Smart Packaging Technologies for Fast Moving Consumer Goods, eds. Kerry, J., & Butler, P., Chapter 2 “Smart Packaging of Meat and Poultry Products,” (John Wiley & Sons, Chichester England), pp. 33-60.
  9. Siro, I. (2012). Progress in food preservation, eds. Bhat, R., Alias, A.K. & Paliyath, G., Chapter 2 “Active and intelligent packaging of food,” (John Wiley & Sons, New York), pp. 23-48.
  10. Lee, K., and Ko, S. (2014). Proof-of-concept study of a whey protein isolate based carbon dioxide indicator to measure the shelf-life of packaged foods, Food Sci. Biotechnol., 23, pp. 115-120.