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Review

New Trends in the Use of Volatile Compounds in Food Packaging

Analytical Chemistry, Nutrition and Food Science Department, University of Alicante, P.O. Box 99, E-03080 Alicante, Spain
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Academic Editor: Alexey Iordanskii
Polymers 2021, 13(7), 1053; https://doi.org/10.3390/polym13071053
Received: 26 February 2021 / Revised: 17 March 2021 / Accepted: 24 March 2021 / Published: 27 March 2021
(This article belongs to the Special Issue Polymeric Materials for Food Packaging)
In the last years, many of the research studies in the packaging industry have been focused on food active packaging in order to develop new materials capable of retaining the active agent in the polymeric matrix and controlling its release into food, which is not easy in many cases due to the high volatility of the chemical compounds, as well as their ease of diffusion within polymeric matrices. This review presents a complete revision of the studies that have been carried out on the incorporation of volatile compounds to food packaging applications. We provide an overview of the type of volatile compounds used in active food packaging and the most recent trends in the strategies used to incorporate them into different polymeric matrices. Moreover, a thorough discussion regarding the main factors affecting the retention capacity and controlled release of volatile compounds from active food packaging is presented. View Full-Text
Keywords: volatile compounds; active packaging; food packaging; antioxidant; antimicrobial; polymers; aroma compounds volatile compounds; active packaging; food packaging; antioxidant; antimicrobial; polymers; aroma compounds
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MDPI and ACS Style

Beltrán Sanahuja, A.; Valdés García, A. New Trends in the Use of Volatile Compounds in Food Packaging. Polymers 2021, 13, 1053. https://doi.org/10.3390/polym13071053

AMA Style

Beltrán Sanahuja A, Valdés García A. New Trends in the Use of Volatile Compounds in Food Packaging. Polymers. 2021; 13(7):1053. https://doi.org/10.3390/polym13071053

Chicago/Turabian Style

Beltrán Sanahuja, Ana, and Arantzazu Valdés García. 2021. "New Trends in the Use of Volatile Compounds in Food Packaging" Polymers 13, no. 7: 1053. https://doi.org/10.3390/polym13071053

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