A Short Review of Light Barrier Materials for Food and Beverage Packaging

  • Kwon, Seongyoung (Laboratory of Nano-Enabled Packaging and Safety, Department of Packaging, Yonsei University) ;
  • Orsuwan, Aungkana (Laboratory of Nano-Enabled Packaging and Safety, Department of Packaging, Yonsei University) ;
  • Bumbudsanpharoke, Nattinee (Laboratory of Nano-Enabled Packaging and Safety, Department of Packaging, Yonsei University) ;
  • Yoon, ChanSuk (Agency for Korea National Food Cluster) ;
  • Choi, Jungwook (Agency for Korea National Food Cluster) ;
  • Ko, Seonghyuk (Laboratory of Nano-Enabled Packaging and Safety, Department of Packaging, Yonsei University)
  • Received : 2018.12.17
  • Accepted : 2018.12.24
  • Published : 2018.12.31


Photo-oxidation is one of the main causes of food deterioration of great variety of foods, such as dairy products, nuts, meat products, and wine. It causes a loss of both nutritional value and sensorial quality of products and may even leads to the formation of toxic compounds. Active packaging for food and beverages has been investigated and developed with embedding light absorbers or blocking materials into the plastics. In recent years, several novel light barrier materials have been proposed as an alternative option for different applications. This article reviews the up-to-date technology in light absorber and blocking material with special emphasis on chemical compound and mechanism. Inorganic, organic, hybrid organic-inorganic, and natural light absorbers were scoped. The challenges and future perspectives of light barrier materials are also discussed.



Supported by : Agency for Korean National Food Cluster, Republic of Korea


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