Active packaging technologies for clean label food products: a review

Ajit Kumar Singh, Dakuri Ramakanth, Avinash Kumar, Youn Suk Lee, Kirtiraj K. Gaikwad

Research output: Contribution to journalReview articlepeer-review

37 Citations (Scopus)


Consumers in developed countries are highly interested in facts about the production techniques and ingredients of the food they consume. Some production techniques are apparent as less “natural,” whereas some food ingredients/additives are perceived as “unhealthy.” Such terms, referred to as the “clean label” trend, have driven the food processing industries to connect whether some ingredients/additives are not existing or if the food has been produced using a “natural” production method. With customers motivating the modernization, the food processing industries have moved toward no or fewer ingredients using active packaging solutions. The food manufacturer is responding by integrating active packaging. Here we review active packaging techniques which support clean label trends with focus on driving the clean labels market. We present active packaging technologies antimicrobial packaging; antioxidant releaser; ethylene absorber; oxygen scavenger, carbon dioxide emitters.

Original languageEnglish
Pages (from-to)4314-4324
Number of pages11
JournalJournal of Food Measurement and Characterization
Issue number5
Publication statusPublished - 2021 Oct

Bibliographical note

Publisher Copyright:
© 2021, The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature.

All Science Journal Classification (ASJC) codes

  • Food Science
  • General Chemical Engineering
  • Safety, Risk, Reliability and Quality
  • Industrial and Manufacturing Engineering


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