Application of Releasing Systems in Active Packaging for Dairy Products

Dairy products are a wide category of food, whose quality alteration and shelf life depend on raw materials, process, packaging, and maturation (when available). Conventional packaging provides a barrier between the packed product and its surroundings, and the durability of the product depends—to a large extent—on the effectiveness of this protection. In recent years, the use of packaging systems capable of ensuring safety, quality, and adequate prevention of the growth of post-processing contaminants in food by maintaining quality and freshness has increased considerably. This chapter presents the deteriorative reactions that limit the shelf life of the main categories of dairy foods. Different types of release active packaging used to extend the shelf life of dairy products are reviewed and assessed in terms of safety, nutritional value, and the resulting quality of dairy products. Although the application of antioxidant packaging to dairy products represents a notable strategy for future innovation, that of antimicrobial solutions have been more extensively explored and research maturity has been reached. The main innovations in this sector are related to the use of natural antimicrobial compounds, such as bacteriocin-producing lactic acid bacteria or essential oils. The application of biopolymer films or coatings represents the most studied approach for developing new active films for these kinds of packaging.