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Correction published on 8 June 2016, see Coatings 2016, 6(2), 23.

Open AccessReview
Coatings 2015, 5(4), 771-791;

Active Packaging Coatings

Department of Food Science, University of Massachusetts Amherst, 102 Holdsworth Way, Amherst, MA 01003, USA
Author to whom correspondence should be addressed.
Academic Editor: Stefano Farris
Received: 25 September 2015 / Revised: 26 October 2015 / Accepted: 30 October 2015 / Published: 6 November 2015
(This article belongs to the Special Issue Food and Beverage Packaging Coatings)
Full-Text   |   PDF [476 KB, uploaded 9 June 2016]   |  


Active food packaging involves the packaging of foods with materials that provide an enhanced functionality, such as antimicrobial, antioxidant or biocatalytic functions. This can be achieved through the incorporation of active compounds into the matrix of the commonly used packaging materials, or by the application of coatings with the corresponding functionality through surface modification. The latter option offers the advantage of preserving the packaging materials’ bulk properties nearly intact. Herein, different coating technologies like embedding for controlled release, immobilization, layer-by-layer deposition, and photografting are explained and their potential application for active food packaging is explored and discussed. View Full-Text
Keywords: active food packaging; antimicrobial; antioxidant; biocatalytic; surface modification active food packaging; antimicrobial; antioxidant; biocatalytic; surface modification

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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).

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Bastarrachea, L.J.; Wong, D.E.; Roman, M.J.; Lin, Z.; Goddard, J.M. Active Packaging Coatings. Coatings 2015, 5, 771-791.

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