INTRODUCTION
Packaging has
evolved well beyond its initial function as a method of product preservation in
recent years. It now plays a critical marketing role in generating shelf
appeal, delivering product information, and establishing brand image and
awareness.
Extended shelf
life may be achieved using a modified environment, controlled atmosphere, and
intelligent packaging, which can convey quality indicators. These changes are
in response to rising customer demand for lightly preserved, fresh, flavorful,
accessible food with a long shelf life and consistent quality. Packaging in the
future will almost certainly be more than just a physical container that
protects food.
We at the Food Research Lab offer Packaging
Consulting services. We have assisted several food companies in adopting innovative packaging
technologies to suit newer food industry developments.
ACTIVE
AND INTELLIGENT/SMART PACKAGING
●
Active packaging is a type of
packaging that changes the state of the container and keeps it that way during
the storage period to increase shelf life, improve safety, or improve sensory
qualities while retaining the quality of the packed food. The term "intelligent packaging," sometimes
known as "smart packaging," refers to packaging that does the
following
●
Packaging detects some
characteristics of the food it contains or the environment in which it is
stored and alerts the maker.
●
the state of these characteristics
and circumstances during shipping and storage to the merchant and customer
●
Active Packaging materials are meant
to actively preserve or enhance the state of the food, either by removing
undesirable contaminants or by preventing them from entering the food.
A nanosensor is a
tiny device that can attach to whatever it detects and then give back a signal.
These small sensors can detect and respond to physicochemical (sensors) and
biological (biosensors) signals, then convert the response into a sign or
output that people can understand.
For the monitoring of internal and exterior variables in
food packaging, several nanosensors have been created. Microbes, contaminants,
pollutants, and, ultimately, the freshness of the food may all be detected with
nanosensors. Nanoparticles can help packaging function while reducing the
quantity of material needed. It can also enhance tensile strength by up to 40%,
reducing the amount of film needed in pouch manufacturing.
Nanoparticles can boost thermal stability by
up to 350%, keeping food fresh and allowing it to be reheated in its original
container. It can improve barrier characteristics against gas permeation,
including oxygen and carbon dioxide, UV permeation, moisture, and volatile
chemicals and generate active antimicrobial surfaces and nano
biodegradable packaging materials.
Due to nanoscale
fillers, food contact materials have enhanced flexibility, gas barrier
characteristics, temperature control, and moisture stability. The impact of
nano packaging on food is determined by the composition of the nanomaterial
used. In addition to providing environmental protection, nanofillers minimize
the usage of plastics as packaging materials and need less energy for
manufacture and biodegradation, making them more environmentally friendly.
Nanoparticles, nanotubes, fullerenes, nanofibres, nanowhiskers, and nanosheets
are all examples of nanomaterials and nanoparticles.
ANTIMICROBIAL PACKAGING
Antimicrobial
packaging combines food-packaging
materials with antimicrobial chemicals, such as antibacterial nanoparticles
incorporated into polymer films to prevent microbial surface contamination of
foods.
The application
of nano-silver antimicrobial food packaging is a unique method to food
preservation and shelf-life extension. Antimicrobial packaging necessitates
extensive contact between the food product and the packaging material;
consequently, potential food applications include vacuum or skin-packaged
items, such as vacuum-packaged meat, fish, chicken, or cheese.
Incorporation of
antimicrobial substances into a sachet connected to the package from which the
volatile bioactive substance is released during further storage; direct
incorporation of antimicrobial agent into the packaging film; and coating of packaging
with a matrix that acts as a carrier for the antimicrobial agent are the three
basic categories of antimicrobial packaging systems.
EDIBLE COATINGS AND
FILMS
Edible films and coatings are a thin layer of food-safe material that prevents moisture, oxygen, and solute movement. Because edible film coatings are an essential element of the food product, they should not obstruct sensory qualities.
Edible films and
coatings must be selected for food
packaging purposes based on specific uses, food product kinds, and
critical quality degrading processes. Ingredients that are used in the
production of
Hydrocolloids
(such as proteins, polysaccharides, and alginate) and lipids (such as fats and
oils) are the three types of edible films.
Materials with
the capacity to create films can be used to make edible films. Film materials
must be distributed and dissolved in a solvent such as water, alcohol, a combination
of water and alcohol, or a mixture of other solvents throughout the production
process. In this procedure, plasticizers, antibacterial agents, colours, and
tastes can be added. Film solutions may be applied to food in various ways,
including dipping, brushing, and spraying.
After spraying,
brushing, and panning, the work is dried.
To retain high
concentrations of preservatives on food surfaces, edible coatings and films can
act as a transporter for antibacterial and antioxidant chemicals. Their presence
might prevent moisture loss during storage, lower the rate of rancidity, which
causes lipid oxidation and brown colouring, lower the load of spoilage and
pathogen microorganisms on the surface of foods, and limit volatile taste loss.
They can also act as a carrier for food components, enhancing mechanical
integrity and simplifying product handling.
SUSTAINABLE PACKAGING
Because many packaging
materials produce trash, sustainable and green standards suggest using
biodegradable and ecologically friendly materials for food packaging.
Polylactide acid (PLA) plastics, sugar cane pulp, fibre composites,
starch-based films, and other materials are some of the materials that are
being used to create sustainable packaging.
The Sustainable
Packaging Coalition, a global organization with over 200 industry members,
proposes the following definition of sustainable packaging:
1. Throughout its
entire cycle, it is valid, safe, and healthy for individuals and communities.
2. It satisfies
market performance and cost standards.
3. Renewable
energy is used to obtain, produce, transport, and recycle it.
4. It makes the
most of renewable and recycled resources.
5. It's made with
eco-friendly production methods and best practices.
6. It is
constructed from materials that are safe in all end-of-life circumstances.
7. It is built to
maximize the use of resources and energy.
CONCLUSION
Changes in
consumer preferences, the demand for convenience and quality, the decline in
cooking skills, the limited time available for home meal preparation, the need
to develop environmentally-friendly packages, and producer competition in
developing shelf appealing packages have all contributed to advancements in
food packaging technology. These pressures will fuel the packaging industry's
dynamic nature, resulting in further food packaging developments.
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