**2.1 Active packaging**

Active packaging refers to the integration of certain additives into packaging film or within packaging containers with the aim of preserving and prolonging shelf life [30]. Packaging may be designated active when it accomplishes some desired role in food preservation other than providing barrier to external environments [42, 43]. The primary aim of food packaging is to protect and extend the shelf-life of the packaged foods thereby making it available for later use or extend transport advantage. Active packaging provides such advantage without endangering the quality and safety integrity of the food. By definition, active packaging technology are those packaging technology that provide protection, safety, store as well as maintain food quality integrity without impacting to its original sensory attributes, this is achieved through modification of the food pack condition. It is also a packaging system which provide enclosure to the product and the environment interaction to prolong shelf-life or to enhance safety and/or quality of the food. Active packaging provide packaging protection to all agent of food deterioration; such as Chemical activities (such as lipid oxidation and volatile chemical loss), Physical impact (including protection against impact and compression factors), Moisture invasion (such as sorption and drying), Physiological processes (Such as respiration in root and tubers, Microbiological effect (including spoilage microorganism attack) and Insect/small animal infestation. Active packaging includes additives or



**Table 1.**

*Active packaging system and their food application.*

freshness enhancers that are capable of scavenging oxygen; adsorbing carbon dioxide, moisture, ethylene and/or flavor/odor taints; releasing ethanol, sorbates, antioxidants and/or other preservatives; and/or preserving temperature control. **Table 1** contain list of active packaging and their food application [30, 43].
