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Critical Reviews in Food Science and Nutrition Volume 62, 2022 - Issue 2
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Trends and applications of intelligent packaging in dairy products: a review

Adel Mirza Alizadeha Student Research Committee, Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences, Food Science and Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
,
Mohammad Masoomiana Student Research Committee, Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences, Food Science and Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
,
Mahsa Shakooiea Student Research Committee, Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences, Food Science and Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
,
Maryam Zabihzadeh Khajavia Student Research Committee, Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences, Food Science and Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
&
Mehdi Farhoodib Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences, Food Science and Technology, Shahid Beheshti University of Medical Sciences, Tehran, IranCorrespondence[email protected]
Pages 383-397 | Published online: 14 Sep 2020
 
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Abstract

Dairy products contain high contents of nutrients that favor the growth and proliferation of spoilage and pathogenic microorganisms, contributing to high risk in terms of quality deterioration and food safety. It has been demonstrated that packaging could protect airy products after manufacturing and it is capable of extending the shelf-life of these products. Among various kinds of packaging, intelligent packaging can utilized as an effective instrument for preservation of dairy products and also informs users about the entire background of the product. This review will address the attempts made toward developing intelligent packaging for dairy products including indicators (time temperature, gas & integrity and freshness), data carriers (RFID, barcode) and sensors.

Acknowledgements

This study is related to the project NO. 1397/68947 from Student Research Committee, Shahid Beheshti University of Medical Sciences, Tehran, Iran. We also appreciate the “Student Research Committee” and “Research & Technology Chancellor” in Shahid Beheshti University of Medical Sciences for their financial support of this study.

Disclosure statement

No potential conflict of interest was reported by the authors.

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