Active Packaging Methods: A Comparative Analysis of Technologies for Extending Shelf Life of Food Products
https://doi.org/10.20914/2310-1202-2025-2-
Abstract
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.
About the Author
S. M. Makhov
Razumovsky Moscow State University of Technologies and Management
Russian Federation
Russian Federation
PhD student, biology and bioinformatics department, Zemlyanoy Val, 73, Moscow, 109004, Russia
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Review
For citations:
Makhov S.M. Active Packaging Methods: A Comparative Analysis of Technologies for Extending Shelf Life of Food Products. Proceedings of the Voronezh State University of Engineering Technologies. 2025;87(2):77-84. (In Russ.) https://doi.org/10.20914/2310-1202-2025-2-
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