Department of Food and Nutrition, National Institute of Health Doutor Ricardo Jorge, Av. Padre Cruz, 1649-016 Lisbon, Portugal
Mariana A. Andrade
Department of Food and Nutrition, National Institute of Health Doutor Ricardo Jorge, Av. Padre Cruz, 1649-016 Lisbon, Portugal
Fernanda Vilarinho
Department of Food and Nutrition, National Institute of Health Doutor Ricardo Jorge, Av. Padre Cruz, 1649-016 Lisbon, Portugal
Ana Luísa Fernando
MEtRICs, Departamento de Ciências e Tecnologia da Biomassa, NOVA School of Science and Technology|FCT NOVA, Universidade NOVA de Lisboa, Campus de Caparica, 2829-516 Caparica, Portugal
Ana Sanches Silva
National Institute for Agricultural and Veterinary Research (INIAV), I.P., Rua dos Lagidos, Lugar da Madalena, Vairão, 4485-655 Vila do Conde, Portugal
Active edible packaging is a food packaging made of comestible bioproducts and active compounds that interacts with the food. The bioproducts, usually biopolymers, must be recognized as safe and with characteristics to be consumed by humans—comestible—and not toxic and capable of carrying an active compound, like anti-browning agents, colorants, flavors, nutrients, antimicrobial and/or antioxidant compounds, in order to extend the product shelf-life, reduce contamination and maintain or even enhance the nutritional value.
