Layered double hydroxides as hosts of active molecules for food packaging applications

There has been a growing interest in new eco-friendly technologies in the modern manufacturing industry with regard to the possibility of fabricating materials with integrated multifunctionalities. This is particularly important for the food packaging sector. The growing need for ready-to-eat foods and the globalization of trade and distribution from centralized processing overlap the great challenge to guarantee and increase the food safety and quality. In this perspective, the concept of "total quality" of the products is becoming increasingly important, considering strictly intercorrelated raw materials, the process technology, and the food. It is generally difficult to obtain the required characteristics of packaging in a single standard material. Together with the more traditional mechanical and barrier properties, hygienic, safety, organoleptic, and esthetic qualities must be guaranteed. Food and packaging are now seen as a single entity that can interact and improve consumer perception and acceptability.