Active packaging

Active packaging

B. P. Sharif Co. products, trade name of Polysharif, is supplied to the market as active packaging for the purpose of shelf-life extension of foods and fresh produce. This packaging controls the inside packaging’s gas composition, i.e. O2, CO2, Ethylene and Humidity as well as microbial growth. Controlling the atmos-phere inside the packaging induces shelf-life extension and provide more fresher foods and agricultural products.
In fact, utilizing these packaging as a controlled atmosphere agent can reduce the fresh produce waste dur-ing storage and transport, significantly. Consequently, longer distance transport will be possible.
Polysharif packaging can be used for packaging of fresh produces such as Cucumber, Broccoli, Egg plant, Herbs, Zucchini, Pomegranate, Peach, Pear, Cherry, Banana, Pine Apple, Mango and etc. The Polysharif can also be employed for the shelf-life extension of products such as Nuts, Meat, Poultry. It should be con-sidered that each agricultural commodities and food type must be packaged in a certain packaging bags/container.

In general advanced packaging can be classified into the (i) improved, (ii) active and (iii) intelligent/smart packaging.  In case of active and intelligent/smart packaging, the added component normally by interacting with the contained materials leads to improved food preservation and shelf life.

The presence of advanced formulation in this type of packaging enhances various related characteristics/performance of the polymeric packaging such as thermal stability, flexibility, mechanical strength, gas/moisture barrier properties and UV-light retardancy. A key purpose of advanced packaging is to deliver longer shelf life by controlling the gas composition, relative humidity and UV light exposure inside the container. An active food packaging may be defined as a system that not only acts as a passive barrier but also interacts with the food in some desirable way, e. g. by releasing desirable compounds (antimicrobial or antioxidant agents, for instance), or by removing some detrimental factor (such as oxygen or water vapor). The consequences of such interactions are usually related to improvements in food stability.


  • More freshness and shelf-life for the foods and agricultural commodities through controlling the gas composition, i.e. O2, CO2, Ethylene and humidity, inside packaging
  • Humidity modifier and anti-fog
  • Microbial growth inhibitor
  • Oxo-degradability
  • Controlled respiration of fresh produces
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