ABSTRACT
Over time, the food industry has undergone constant changes to adapt to the growing needs of consumers. The demand for fresh-cut produce, which is similar to in natura food from a sensory standpoint, has added new requirements to food packaging, to ensure proper product conservation. In this context, the development of active packaging has become essential to extend and monitor food shelf life, and the number of investigations into this promising branch of the food industry has increased over the past few decades.
