Table 1.

Potential active packaging applications for seafood.

Τype of Active Packaging	Type of Food	Potential Benefit
Active scavenging systems
Oxygen absorber	Fatty fish	Prevention of rancidity and discoloration
Moisture absorber	Fresh fish	Shelf life extension, reduction of moisture condensation within the package
Active releasing systems
Antioxidant releaser	Fresh fatty fish	Enhancement of oxidative stability
Carbon dioxide emitter	Fresh fish	Shelf life extension, reduction in head space volume of MAP
Antimicrobial releaser	Fresh and smoked fish, fresh seafood	Retardation of microbial growth, shelf life extension