Slow Controlled Release Theory and Migration of Packaging Elements into Food

Abstract

Innovative packaging systems based on edible films and coatings can be considered as talented delivery matrices serving antimicrobial and antioxidant compounds. Slow controlled release of these substances helps to extend shelf life and warrant food safety. In slow controlled release approach, timely released ingredients set on purpose aim to maintain food quality and safety. Application of these systems in food industry becomes wider besides others like pharmaceutical industry and agriculture.