Prospection of the use of encapsulation in food packaging
Bianca Cristina Nogueira Fernandes, Bruna Barbon Paulo, Maria Clara Guimarães, Claire Isabel Grígoli de Luca Sarantópoulos, Nathália Ramos de Melo, Ana Silvia Prata
Abstract
Food safety and extended shelf life linked to convenience were the major reasons for the development of the packaging field. However, advances in material science and the widespread encapsulation technologies are allowing the establishment of new concepts for packages, such as intelligent and active packages. Particulate systems have been developed in recent years for the most diverse area with several purposes that can be employed to improve packaging performance mainly focusing on the modification of barrier properties. This review analyzes the recent developments using encapsulation in food packaging and the main concepts about mass transfer evolved in the functionality of these packages, as well as discusses the research challenges faced by the food packaging sector.