Active and intellige Table 2.2 Examples of sachet and film type releasing active packaging systems of these systems are in wide commercial use. Adapted from 0, 2,22 quality. So far,none preservation and shell-life extension of foodstuffs or improving the Packaging type Examples of possible principle appl mechanism/reagents Carbon dioxide Ascorbic acid inhibition of Vegetables and fruits, mitters(sachets) Sodium hydrogen fish, meat, carbonate and ascorbate Ethanol emitters Ethanol/water Growth inhibition of Bakery products (sachets) ixture absorbed ulds and preferably heated onto silicon dioxide pefore consumption owder generating ethanol vapour Antimicrobial e.g. Growth inhibition of Meat orbic spoilage and fruit and releasers(films) Silver athogenic bacteria vegetables Spice and herb Enzvme e. g. anzyme Sulphur dioxide Sodium metabisulfite Inhibition of mould Fruits emitters(sachets orporated in growth microporous material BHA Inhibition of Dried foodstuffs releasers(films) BHT oxidation of fat and Fat-containing foodstuffs Maillard reaction Flavouring Various flavours in Minim Miscellaneous polymers avo flavour of food Pesticide emitters Imazalil Prevention of growth Dried, sacked (the outer or inner Pyrethrins ver Fungicidal or pest rice, grainsTable 2.2 Examples of sachet and film type releasing active packaging systems for preservation and shelf-life extension of foodstuffs or improving their quality. So far, none of these systems are in wide commercial use. Adapted from5,6,12,22,23 Packaging type Examples of working principle/ mechanism/reagents Purpose Examples of possible applications Carbon dioxide emitters (sachets) Ascorbic acid Sodium hydrogen carbonate and ascorbate Growth inhibition of gram-negative bacteria and moulds Vegetables and fruits, fish, meat, poultry Ethanol emitters (sachets) Ethanol/water mixture absorbed onto silicon dioxide powder generating ethanol vapour Growth inhibition of moulds and yeast Bakery products (preferably heated before consumption) Dry fish Antimicrobial preservative releasers (films) Organic acids, e.g. sorbic acid Silver zeolite Spice and herb extracts Allylisothiocyanate Enzymes, e.g. lyzozyme Growth inhibition of spoilage and pathogenic bacteria Meat, poultry, fish, bread, cheese, fruit and vegetables Sulphur dioxide emitters (sachets) Sodium metabisulfite incorporated in microporous material Inhibition of mould growth Fruits Antioxidant releasers (films) BHA BHT Tocopherol Maillard reaction volatiles Inhibition of oxidation of fat and oil Dried foodstuffs Fat-containing foodstuffs Flavouring emitters (films) Various flavours in polymers Minimisation of flavour scalping Masking off-odours Improving the flavour of food Miscellaneous Pesticide emitters (the outer or inner layer of packaging material) Imazalil Pyrethrins Prevention of growth of spoilage bacteria Fungicidal or pest control Dried, sacked foodstuffs, e.g., flour, rice, grains Active and intelligent packaging 9