Encyclopedia of Membranes

2016 Edition
| Editors: Enrico Drioli, Lidietta Giorno

Food Packaging, Membranes for

Reference work entry
DOI: https://doi.org/10.1007/978-3-662-44324-8_851


 Food packaging;  Membrane operations

Food packaging is often defined as a heterogeneous group of boxes, envelops, papers, and coatings that are employed in order to increase foodstuffs shelf life (European Council 1994). This means that any food packaging system aims to avoid/slow down bacterial/fungal contamination and deterioration and, at the same time, to ensure the maintenance of properties as firmness, color, and flavor as long as possible.

Nowadays, beside the traditional concept of packaging as impenetrable barrier, novel systems are required, such as modified atmosphere packaging (MAP) and active packaging (AP). Polymeric membranes, thanks to their unique properties of permselectivity and ability to sustain controlled delivery, can be successfully used for food packaging; indeed, their properties can be exploited for such innovative packaging systems (Figoli et al. 2010), as also shown in Fig. 1. Furthermore, the expertise of membranologists could help to produce...
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© Springer-Verlag Berlin Heidelberg 2016

Authors and Affiliations

  1. 1.Institute on Membrane Technology, National Research Council of Italy, ITM-CNRRendeItaly