Research Progress on Characterization of Functional Properties of Active Packaging Films and Its Preservation Effect on Food

The characterization of functional properties of active packaging films and its preservation effect on food are reviewed in this paper. The characterization methods of antimicrobial and antioxidant properties of active packaging films are discussed comprehensively and preservation effects of film on foods are also introduced from these two aspects in order to provide a reference for future research. The characterization methods of antimicrobial properties of active packaging films include disk diffusion method,antimicrobial rate,microbial growth curve and direct determination with packaged food,and antioxidant properties detection methods include free radical scavenging method,ferric reducing/antioxidant power and direct determination with packaged food. The preservation effect of the film on foods is mainly reflected from its inhibition of the growth of microorganism in packaged food,the mitigation of oxidation process of lipids and protein as well as the extension of food shelf life.