Active Packaging Methods: A Comparative Analysis of Technologies for Extending Shelf Life of Food Products

This article reviews and systematizes approaches to active food packaging, with emphasis on mechanisms and category-specific efficacy. The aim is to identify which solutions—oxygen and moisture scavengers, ethylene traps, antimicrobial systems, and modified-atmosphere packaging (MAP)—deliver the greatest shelf-life extension and microbial risk reduction, and when their combination is justified. We synthesize peer-reviewed data and industrial cases and provide indicative quantitative effects. Iron-based O₂ scavengers used under vacuum or together with MAP lower residual oxygen to hundredths of a percent and extend chilled meat storage to 21–28 days; for fish and seafood, freshness periods typically double or more. For fresh produce, the most effective pairing is an ethylene scavenger with an optimized O₂/CO₂ balance, adding ~2–4 weeks while preserving sensory quality. In bakery products, high-CO₂ MAP yields 14–21 mold-free days. Moisture absorbers reduce exudate and indirectly slow spoilage, whereas antimicrobial coatings/films add 2–5 days and achieve ~1–2 log reductions in target microorganisms. The best outcomes arise from tailoring and combining technologies to product physiology (oxygen and moisture sensitivity) and safety constraints (e.g., anaerobic growth). A summary table is provided to support practical selection and integration.