Active Food Packaging - Principles, Technologies and Innovations

Active Food Packaging: Principles, Technologies and Innovations, a volume in the Sustainable Food Packaging series, is a comprehensive guide to the latest developments in active packaging for food products. This book provides an overview of active packaging and its various types, advantages, and challenges, as well as a detailed analysis of different active packaging technologies such as oxygen scavengers, antimicrobial agents, moisture absorbers, and ethylene absorbers. It also covers the latest innovations and applications of active food packaging, including intelligent active packaging, shelf-life extension, food safety and quality control, sustainability, waste reduction, and nanotechnology.

With the growing importance of sustainability and increasing demand for understanding the complex principles and technologies involved in active food packaging, this series of books represents a comprehensive guide to navigating this rapidly evolving landscape.

List of contents

Section 1: Introduction
1. Definition and Overview of Active Food Packaging
2. Types of Active Food Packaging
3. Advantages and Challenges of Active Food Packaging
4. Legal and safety aspects of Active Packaging
5. Active Packaging commercialization, consumer and market aspects.

Section 2: Technologies
6. Oxygen Scavengers in Active Food Packaging
7. Antimicrobial/Antioxidant Agents in Active Food Packaging
8. Moisture Absorbers in Active Food Packaging
9. Ethylene Absorbers in Active Food Packaging
10. Advanced Active Packaging Technologies for Modified Atmosphere Packaging and Controlled Release Applications

Section 3: Innovations and Applications
11. Smart Active Food Packaging
12. Active Food Packaging for Shelf-Life Extension
13. Active Food Packaging for Food Safety and Quality Control
14. Active Food Packaging for Sustainability and Waste Reduction
15. Nanotechnology in Active Food Packaging
16. Emerging Innovations in Active Food Packaging

About the author

Dr. Swarna Jaiswal is a lecturer in applied microbiology and food packaging technology at Technological University Dublin (TU Dublin), City Campus, Ireland. She earned her PhD in 2012 from TU Dublin and an executive MBA in 2015, equipping her with a strong blend of scientific expertise and strategic leadership. Following her PhD, she worked as a research scientist at the Centre for Research in Engineering Surface Technology (CREST), TU Dublin, for five years, where she played a pivotal role in advancing applied research for industrial applications. She is the Director of the Centre for Sustainable Packaging & Bioproducts (CSPB) at TU Dublin, leading innovative research in biodegradable packaging solutions, antimicrobial coatings, and nanocomposite biomaterials. Dr. Swarna’s research is deeply rooted in industry collaboration, working closely with SMEs and multinational corporations across Ireland and the UK to develop cutting-edge sustainable packaging technologies. Her expertise extends to applied microbiological coatings and active packaging films, driving impactful advancements in food safety, shelf-life extension, and eco-friendly material alternatives. She has authored over 100 publications, including peer-reviewed journal articles and book chapters, with an h-index of 34 and over 5,500 citations. She serves on the editorial board of leading international journals, including Coatings (MDPI), and has presented her work at numerous prestigious national and international conferences. With a strong record of academic excellence, industry engagement, and leadership in sustainable materials research, Dr. Swarna is driving impactful innovations at the intersection of science and sustainability, shaping the future of environmentally responsible packaging solutions.
Dr. Shubham Sharma is a research scientist at CREST, TU Dublin, Ireland. Dr. Sharma's research focuses on developing active packaging for the food industry by utilizing biopolymers such as Poly-lactic acid, Polybutylene adipate terephthalate, Chitosan, and Alginate. Dr. Sharma holds a B.Tech in Biotechnology from Amity University Jaipur (India), an M.Tech in Biotechnology from Amity University Noida (India), and a Ph.D. in Food Packaging Technology from TU Dublin (Ireland), for which she received the Fiosraigh Scholarship in 2018. Dr. Sharma has authored more than 20 publications, including book chapters, journal articles, and review articles. She has presented her work in various conferences and seminars, and she is a reviewer for the peer-reviewed journal "Foods" by MDPI. Dr. Sharma has also lectured in various Irish colleges and universities and supervised over 50 master's dissertation students. Furthermore, she is certified in Creative Education from University College Dublin (UCD), Ireland.
Dr. Amit K. Jaiswal is an esteemed academic and researcher currently serving as a Lecturer at the School of Food Science and Environmental Health, Technological University Dublin (TU Dublin)—City Campus, Ireland. Recognised globally for his scholarly contributions, Dr Jaiswal has been recognised among the top 1% of the world’s most cited academics in 2023 and 2024 by Clarivate Analytics, a distinction given to researchers who have demonstrated exceptional influence in their fields over the past decade. In addition, Stanford University has listed him among the top 2% of scientists worldwide for four consecutive years (2021–24). Dr Jaiswal’s research focuses on converting lignocellulosic biomass and algae (micro- and macroalgae) into biofuels, biomaterials, and biochemicals through innovative process development, techno-economic analysis, and life cycle assessment. He brings extensive expertise in bio-based materials, such as lignin and microcellulose/nanocellulose, and their applications in sustainable food packaging, water purification, and adhesives. His proficiency in green extraction techniques, including deep eutectic solvents (DES) and ultrasound-assisted processes, enables the valorisation of agri-food biomass into high-value products. With more than 125 peer-reviewed publications, 50 book chapters, and five edited books, Dr. Jaiswal’s contributions to scientific literature have significantly impacted food science and biotechnology. His work has received over 10,000 citations, with an h-index exceeding 50. He also serves on the editorial boards of key international journals, including Food Quality and Safety (Oxford University Press), Foods, Biomass (MDPI) and JSFA Reports (Wiley).

Product details

• Assisted by: Swarna Jaiswal (Editor), Jaiswal Amit K. (Editor), Sharma Shubham (Editor)
• Publisher: Elsevier
• Languages: English
• Product format: Paperback / Softback
• Release: 01.12.2025
• EAN: 9780443247606
• ISBN: 978-0-443-24760-6
• Subjects: Natural sciences, medicine, IT, technology > Technology > Chemical engineering; TECHNOLOGY & ENGINEERING / Industrial Design / Packaging, Printing, packaging & reprographic industry, Technical design, Food & beverage technology, Food and beverage technology, Design, Industrial and commercial arts, illustration