Active packaging increases the shelf life of food products. We learnt that in part I of this series of blogs (link previous blog here). We talked about Scavengers, compounds that absorb ethylene, moisture and oxygen released by food within the food packaging that deteriorates the food faster if not controlled.
In this blog, we will talk about Emitters. Emitters work in ways opposite to the functioning of scavengers; they diffuse from the packaging to lessen negative effects of reactions from microbial growth, oxidation and ripening.