**Luis J. Bastarrachea, Dana E. Wong, Maxine J. Roman, Zhuangsheng Lin and Julie M. Goddard \***

Department of Food Science, University of Massachusetts Amherst, 102 Holdsworth Way, Amherst, MA 01003, USA; lbastarr@foodsci.umass.edu (L.J.B.); dewong@foodsci.umass.edu (D.E.W.);

mjroman@foodsci.umass.edu (M.J.R.); zhuangshengl@foodsci.umass.edu (Z.L.)

**\*** Author to whom correspondence should be addressed; goddard@foodsci.umass.edu; Tel.: +1-413-545-2275; Fax: +1-413-545-1262.

Academic Editor: Stefano Farris Received: 25 September 2015; Accepted: 30 October 2015; Published: 6 November 2015

**Abstract:** Active food packaging involves the packaging of foods with materials that provide an enhanced functionality, such as antimicrobial, antioxidant or biocatalytic functions. This can be achieved through the incorporation of active compounds into the matrix of the commonly used packaging materials, or by the application of coatings with the corresponding functionality through surface modification. The latter option offers the advantage of preserving the packaging materials' bulk properties nearly intact. Herein, different coating technologies like embedding for controlled release, immobilization, layer-by-layer deposition, and photografting are explained and their potential application for active food packaging is explored and discussed.

**Keywords:** active food packaging; antimicrobial; antioxidant; biocatalytic; surface modification
