Nonmigratory iron chelating active packaging

Nonmigratory iron chelating active packaging is an innovative technique to inhibit oxidation of foods and meet consumer demands for “cleanˮ labels. A challenge to the field of nonmigratory active packaging is ensuring that surface-immobilized active agents retain activity in a true food system despite diffusional limitations.
Researchers at the University of Massachusetts Amherst USA developed an active packaging material and demonstrated that nonmigratory iron chelating active packaging can retain up to 76% chelating capacity under viscosity conditions that mimic semi-liquid foods, such as mayonnaise. An article about the research is published in the Journal of Food Science.
Click here for an abstract of the article.
Click here for more information about the NVC Course Food Packaging.

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