vguitВестник Воронежского государственного университета инженерных технологийProceedings of the Voronezh State University of Engineering Technologies2226-910X2310-1202VSUET10.20914/2310-1202-2025-2-70-78vguit-3653Research ArticleПищевые системыFood systemsМетоды активной упаковки: сравнительный анализ технологий продления срока годности продуктовActive Packaging Methods: A Comparative Analysis of Technologies for Extending Shelf Life of Food Productshttps://orcid.org/0009-0001-9626-4689МаховС. М.MakhovS. M.

аспирант, кафедра биологии и биоинформатики, Земляной вал, 73, г. Москва, 109004, Россия

PhD student, biology and bioinformatics department, Zemlyanoy Val, 73, Moscow, 109004, Russia

makhovsm@gmail.comМГУТУ им. РазумовскогоРоссияRazumovsky Moscow State University of Technologies and ManagementRussian Federation2025300520258727078Copyright © Махов С.М., 20252025Махов С.М.Makhov S.M.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.vestnik-vsuet.ru/vguit/article/view/3653

Статья представляет обзор и систематизацию подходов активной упаковки пищевых продуктов с акцентом на механизмы действия и эффективность по ключевым категориям товаров. Цель работы — описать, какие решения (поглотители кислорода и влаги, этилен‐ловушки, антимикробные системы, а также упаковка в модифицированной газовой среде, MAP) обеспечивают наибольшее продление срока годности и снижение микробной нагрузки, и в каких случаях их целесообразно комбинировать. Проведено обобщение экспериментальных данных из рецензируемых публикаций и промышленных кейсов с приведением ориентировочных количественных эффектов. Показано, что O₂-поглотители на основе железа в вакууме или в сочетании с MAP снижают остаточный кислород до сотых процента и продлевают хранение мяса до 21–28 суток; для рыбы отмечено двукратное и более увеличение сроков свежести. Для фруктов и овощей наибольший эффект даёт связка этилен-поглотителя с оптимальным газовым режимом (прибавка 2–4 недели), тогда как для хлебобулочных изделий высоко-CO₂-MAP обеспечивает 14–21 день «без плесени». Влагоабсорбенты уменьшает экссудат и косвенно сдерживают порчу, а антимикробные покрытия добавляют 2–5 дней и дают снижение на 1–2 log. Наилучшие результаты достигаются при комбинировании технологий с учётом чувствительности продукта к кислороду, влаге и рисков анаэробного роста; предложена сводная таблица для практического выбора решений.

This article reviews and systematizes approaches to active food packaging, with emphasis on mechanisms and category-specific efficacy. The aim is to identify which solutions—oxygen and moisture scavengers, ethylene traps, antimicrobial systems, and modified-atmosphere packaging (MAP)—deliver the greatest shelf-life extension and microbial risk reduction, and when their combination is justified. We synthesize peer-reviewed data and industrial cases and provide indicative quantitative effects. Iron-based O₂ scavengers used under vacuum or together with MAP lower residual oxygen to hundredths of a percent and extend chilled meat storage to 21–28 days; for fish and seafood, freshness periods typically double or more. For fresh produce, the most effective pairing is an ethylene scavenger with an optimized O₂/CO₂ balance, adding ~2–4 weeks while preserving sensory quality. In bakery products, high-CO₂ MAP yields 14–21 mold-free days. Moisture absorbers reduce exudate and indirectly slow spoilage, whereas antimicrobial coatings/films add 2–5 days and achieve ~1–2 log reductions in target microorganisms. The best outcomes arise from tailoring and combining technologies to product physiology (oxygen and moisture sensitivity) and safety constraints (e.g., anaerobic growth). A summary table is provided to support practical selection and integration.

активная упаковкасрок годностипоглотители кислородамодифицированная атмосфераантимикробные системыпищевые продуктыactive packagingshelf lifeoxygen scavengersmodified atmosphereantimicrobial systemsfood productsReferencesVilela C., Kurek M., Hayouka Z. et al. A concise guide to active agents for active food packaging // Trends in Food Science & Technology. 2018. Vol. 80. P. 212–222. doi: 10.1016/J.TIFS.2018.08.006.Vilela C., Kurek M., Hayouka Z. et al. A concise guide to active agents for active food packaging. Trends in Food Science & Technology. 2018. vol. 80. pp. 212–222. doi: 10.1016/J.TIFS.2018.08.006.López-Rubio A., Gavara R., Lagaron J.M. Active food packaging: Development and potential of new bioactive materials // Advances in Food and Nutrition Research. 2011. Vol. 62. P. 149–180.López-Rubio A., Gavara R., Lagaron J.M. Active food packaging: Development and potential of new bioactive materials. Advances in Food and Nutrition Research. 2011. vol. 62. pp. 149–180.Domínguez R., Pateiro M., Gagaoua M. et al. A comprehensive review on lipid oxidation in meat and meat products // Antioxidants. 2019. Vol. 8. No. 10. P. 429. doi: 10.3390/antiox8100429Domínguez R., Pateiro M., Gagaoua M. et al. A comprehensive review on lipid oxidation in meat and meat products. Antioxidants. 2019. vol. 8. no. 10. pp. 429. doi: 10.3390/antiox8100429Suppakul P., Miltz J., Sonneveld K., Bigger S.W. Active packaging technologies with an emphasis on antimicrobial packaging and its applications // Journal of Food Science. 2003. Vol. 68. No. 2. P. 408–420. doi: 10.1111/j.1365-2621.2003.tb05687.xSuppakul P., Miltz J., Sonneveld K., Bigger S.W. Active packaging technologies with an emphasis on antimicrobial packaging and its applications. Journal of Food Science. 2003. vol. 68. no. 2. pp. 408–420. doi: 10.1111/j.1365-2621.2003.tb05687.xColes R., McDowell D., Kirwan M.J., editors. Food packaging technology. Oxford: Blackwell Publishing, 2003.Coles R., McDowell D., Kirwan M.J., editors. Food packaging technology. Oxford: Blackwell Publishing, 2003.Gupta P. Role of oxygen absorbers in food as packaging material, their characterization and applications // Journal of Food Science and Technology. 2024. Vol. 61. No. 2. P. 242–252.Gupta P. Role of oxygen absorbers in food as packaging material, their characterization and applications. Journal of Food Science and Technology. 2024. vol. 61. no. 2. pp. 242–252.Gutierrez-Aguirre B.R. et al. Effect of potassium permanganate as an ethylene scavenger and physicochemical characterization during the shelf life of fresh banana (Musa paradisiaca) // International Journal of Food Science. 2023. Vol. 2023. No. 1. P. 4650023. doi: 10.1155/2023/4650023Gutierrez-Aguirre B.R., Hernández-Santos B., Herman-Lara E., Martínez-Sánchez C.E., Ruiz-López I.I. Effect of potassium permanganate as an ethylene scavenger and physicochemical characterization during the shelf life of fresh banana (Musa paradisiaca). International Journal of Food Science. 2023. vol. 2023. pp. 4650023. doi: 10.1155/2023/4650023Cichello S.A. Oxygen absorbers in food preservation: a review // Journal of food science and technology. 2015. Vol. 52. No. 4. P. 1889–1895. doi: 10.1007/s13197-014-1265-2Cichello S.A. Oxygen absorbers in food preservation: a review. Journal of Food Science and Technology. 2015. vol. 52. no. 4. pp. 1889–1895. doi: 10.1007/s13197-014-1265-2Remya S., Mohan C.O., Ravishankar C.N. Oxygen scavenger packaging for seafood preservation // Fish Technology. 2020. Vol. 57. P. 147–155.Remya S., Mohan C.O., Ravishankar C.N. Oxygen scavenger packaging for seafood preservation. Fish Technology. 2020. vol. 57. pp. 147–155.Sivertsvik M., Rosnes J.T., Nielsen H. Effect of oxygen scavenger on the shelf-life of catfish (Pangasius sutchi) steaks during chilled storage // Journal of Food Science. 2002. Vol. 67. No. 9. P. 3412–3417.Sivertsvik M., Rosnes J.T., Nielsen H. Effect of oxygen scavenger on the shelf-life of catfish (Pangasius sutchi) steaks during chilled storage. Journal of Food Science. 2002. vol. 67. no. 9. pp. 3412–3417.Drago E. et al. Innovations in smart packaging concepts for food: An extensive review // Foods. 2020. Vol. 9. No. 11. P. 1628. doi: 10.3390/foods9111628Drago E., Campardelli R., Pettinato M., Perego P. Innovations in smart packaging concepts for food: An extensive review. Foods. 2020. vol. 9. no. 11. pp. 1628. doi: 10.3390/foods9111628Kirwan M.J., Plant S. Moisture barriers for food packaging // Packaging Technology and Research [Электронный ресурс]. URL: https://www.packagingtechnologyandresearch.com/uploads/2/4/1/1/24118835/moisture_barriers_for_food.pdf (дата обращения: 11.05.2025).Kirwan M.J., Plant S. Moisture barriers for food packaging. Packaging Technology and Research. URL: https://www.packagingtechnologyandresearch.com/uploads/2/4/1/1/24118835/moisture_barriers_for_food.pdf (accessed 11 May 2025)Charles F., Sanchez J., Gontard N. Ethylene scavengers for active packaging of fresh produce: a review // Critical Reviews in Food Science and Nutrition. 2016. Vol. 56. No. 4. P. 666–682.Charles F., Sanchez J., Gontard N. Ethylene scavengers for active packaging of fresh produce: a review. Critical Reviews in Food Science and Nutrition. 2016. vol. 56. no. 4. pp. 666–682.Mariah M.A.A., Tahir H.E., Mahmud Z.H. et al. The emergence and impact of ethylene scavengers techniques in delaying the ripening of fruits and vegetables // Membranes. 2022. Vol. 12. No. 2. P. 117.Mariah M.A.A., Tahir H.E., Mahmud Z.H. et al. The emergence and impact of ethylene scavengers techniques in delaying the ripening of fruits and vegetables. Membranes. 2022. vol. 12. no. 2. pp. 117.Fadiji T., Rashvand M., Daramola M.O. et al. A review on antimicrobial packaging for extending the shelf life of food // Processes. 2023. Vol. 11. No. 2. P. 590. doi: 10.3390/pr11020590Fadiji T., Rashvand M., Daramola M.O., Iwarere S.A. A review on antimicrobial packaging for extending the shelf life of food. Processes. 2023. vol. 11. no. 2. pp. 590. doi: 10.3390/pr11020590Meena M., Prasad V., Zehra A. et al. Natamycin: a natural preservative for food applications–a review // Food Science and Biotechnology. 2021. Vol. 30. No. 12. P. 1481–1496.Meena M., Prasad V., Zehra A., Gupta V.K., Upadhyay R.S. Natamycin: a natural preservative for food applications – a review. Food Science and Biotechnology. 2021. vol. 30. no. 12. pp. 1481–1496.Kurek M., Bialobrzeska M., Pankiewicz U. Advances in antimicrobial active packaging for food: A review // Processes. 2023. Vol. 11. No. 2. Art. No. 590.Kurek M., Bialobrzeska M., Pankiewicz U. Advances in antimicrobial active packaging for food: A review. Processes. 2023. vol. 11. no. 2. pp. 590.DeWitt C.A.M., Oliveira A.C.M. Modified atmosphere systems and shelf life extension of fish and fishery products // Foods. 2016. Vol. 5. No. 3. P. 48. doi: 10.3390/foods5030048DeWitt C.A.M., Oliveira A.C.M. Modified atmosphere systems and shelf life extension of fish and fishery products. Foods. 2016. vol. 5. no. 3. pp. 48. doi: 10.3390/foods5030048Campden BRI. Modified Atmosphere Packing – how it works and why it helps // Campden BRI Blog [Электронный ресурс]. URL: https://www.campdenbri.co.uk/blogs/modified-atmosphere-packing.php (дата обращения: 11.05.2025).Campden BRI. Modified Atmosphere Packing – how it works and why it helps. Campden BRI Blog. URL: https://www.campdenbri.co.uk/blogs/modified-atmosphere-packing.php (accessed 11 May 2025)Mašková E., Pospíšilová M., Velíšek J., Bedáňová I., Svobodová Z. Modified atmosphere packaging and its influence on meat quality and shelf life // Acta Veterinaria Brno. 2023. Vol. 92. No. 3. P. 95–102.Mašková E., Pospíšilová M., Velíšek J., Bedáňová I., Svobodová Z. Modified atmosphere packaging and its influence on meat quality and shelf life. Acta Veterinaria Brno. 2023. vol. 92. no. 3. pp. 95–102.

The authors declare that there are no conflicts of interest present.