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Beverages 2015, 1(4), 248-272;

New Trends in Beverage Packaging Systems: A Review

Department of Analytical Chemistry, Nutrition & Food Sciences, University of Alicante, Campus San Vicente, 03690, San Vicente del Raspeig (Alicante), Spain
Author to whom correspondence should be addressed.
Academic Editor: Frank Welle
Received: 8 September 2015 / Revised: 9 September 2015 / Accepted: 1 October 2015 / Published: 8 October 2015
(This article belongs to the Special Issue Beverage Packaging)
Full-Text   |   PDF [576 KB, uploaded 10 October 2015]   |  


New trends in beverage packaging are focusing on the structure modification of packaging materials and the development of new active and/or intelligent systems, which can interact with the product or its environment, improving the conservation of beverages, such as wine, juice or beer, customer acceptability, and food security. In this paper, the main nutritional and organoleptic degradation processes of beverages, such as oxidative degradation or changes in the aromatic profiles, which influence their color and volatile composition are summarized. Finally, the description of the current situation of beverage packaging materials and new possible, emerging strategies to overcome some of the pending issues are discussed. View Full-Text
Keywords: active systems; intelligent systems; packaging; shelf-life; beverages; volatile compounds; preservation; oxygen scavengers active systems; intelligent systems; packaging; shelf-life; beverages; volatile compounds; preservation; oxygen scavengers

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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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MDPI and ACS Style

Ramos, M.; Valdés, A.; Mellinas, A.C.; Garrigós, M.C. New Trends in Beverage Packaging Systems: A Review. Beverages 2015, 1, 248-272.

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