Researchers working in food packaging have always been concerned about using proper
packaging materials and systems to minimize food losses and result in safe food products. Lately, there
has been a growing interest in providing better quality foods that can stay fresh-like for a much longer
time without looking or tasting as if they were packed awhile ago. This resulted in development of active
packaging technologies.
In perishables packaging, headspace gas content and its changing concentration are very
important in keeping the product fresh like and safe for as long as possible. Gases used during the
packaging process (O2, CO2, N2) as well as those produced by food (C2H4, CO2) play an important role in
shelf life. Recently zeolites have been a subject of study as absorbers for many different gases. Since
they can act as ethylene and CO2 scavengers, researchers are investigating their possible utilization in
active packaging systems.