EMBALAGENS ATIVAS PARA A MANUTENÇÃO DA QUALIDADE DOS ALIMENTOS

Abstract

Considering the challenge of preserving food quality and reducing waste in a context of growing demand for fresh and safe products, this study addresses the development of active packaging as an innovative alternative to conventional packaging. The objective is to investigate technologies and materials that extend the shelf life of food while preserving its sensory and nutritional characteristics. To achieve this, a qualitative bibliographic review was conducted, based on articles published in the last six years in Portuguese and English, selected from databases such as Scielo, and Portal de periódicos da Capes. The descriptors used included “active packaging,” “food quality,” and “food sustainability.” The results demonstrate that active packaging, such as those with antioxidant and antimicrobial compounds, is effective in sensory and microbiological food preservation. These solutions also contribute to sustainability by incorporating biodegradable materials. However, limitations such as high costs and regulatory barriers were identified, indicating the need for greater economic feasibility and market acceptance. It is concluded that active packaging has great potential to transform the food sector by reducing waste, extending shelf life, and promoting food safety in a context of environmental concerns.