Novelty and recent trends in food packaging techniques are the result of consumer preferences towards mild processed food products with enhanced shelf life and convenience. Rapid growth of novel packaging in food segment is contributed by the enormous use of packaged foods, rising need of prepared foods like use of microwave meals and growing use of smaller size food packages.
Another important reason for innovative food packaging is the rising issues of food borne microbial outbreaks which demands the use of packaging with antimicrobial effects along with retention of food quality.
These novel techniques act by prolonging the shelf life, enhancing or maintaining the quality, providing indication and to regulate freshness of food product. The advancement in novel food packaging technologies involves retardation in oxidation, hindered respiratory process, prevention of microbial attack, prevention of moisture infusion, use of CO2 scavengers/emitters, ethylene scavengers, aroma emitters, time-temperature sensors, ripeness indicators, biosensors and sustained release of antioxidants during storage.
BIOACTIVE PACKAGING
Bioactive packaging is the novel packaging technology that alters the package or coating in a way so as to have positive effect on consumer’s health. Various techniques known to retain characteristic properties of biopolymers and employed in this novel packaging approach include; enzyme encapsulation, nanoencapsulation, microencapsulation and enzyme immobilization.
Keeping in view the required functional properties of particular bioactive components, functional or bioactive packaging has the potential to maintain bioactive substances in desired proportions until their controlled or fast diffusion within the packed food during it’s storage or prior to it’s consumption.
Process of bioactive packaging technology is implemented via;
i) utilization of biodegradable packaging materials for the release of functional or bioactive components,
ii) encapsulating bio active ingredients into the foods or to the packaging materials,
iii) introducing packaging materials exhibiting enzyme activity and capable of transforming some food components in order to deliver health benefits.
The development of such packaging systems exerting health promotion effect involves the concept of marine oils, prebiotics, probiotics, encapsulated vitamins, phytochemicals, lactose free foods, bioavailable flavonoids and many more will boost the packaging industry in near future because of growing human health consciousness.
For example
The bioactive compounds can be natural substances such as essential oils, plant extracts, or antimicrobial peptides. These compounds are known for their ability to inhibit the growth of common foodborne pathogens like Salmonella or Escherichia coli. They can also prevent spoilage bacteria from proliferating, thus maintaining the freshness and quality of the poultry.
When the chicken breasts are packaged, the bioactive packaging material comes into contact with the surface of the meat. The antimicrobial agents slowly release from the packaging and create a protective environment around the chicken, reducing the risk of bacterial contamination during transportation and storage.
The bioactive packaging acts as a barrier against the growth of microorganisms, helping to extend the shelf life of the poultry and ensuring its safety for consumption. By incorporating natural antimicrobial compounds into the packaging material, bioactive packaging provides an additional layer of protection and helps maintain the quality and freshness of the food product.
ACTIVE PACKAGING
Active packaging came into existence with the aim of satisfying the consumer demand for natural, recyclable, and biodegradable packaging materials (Lopez-Rubio et al., 2004). Thus renewable resource based active packaging material capable of degrading by natural compositing process and with less environmental effect were developed.
Active packaging prolongs the storage life and enhances the margin of food safety by altering the condition of the food.
The basic underlying principle behind the use of active packaging depends on the incorporation of components inside the polymer and intrinsic characteristics of the polymer itself used as packaging vehicle.
These polymeric matrices have the potential of releasing active agents (antioxidants and antimicrobials), retaining compounds (ethylene, oxygen and water) or undesirable food components.
Example
let's consider the packaging of a bag of potato chips. The bag is designed with active packaging features to maintain the freshness and crispiness of the chips. It contains oxygen scavenging agents in the form of sachets or patches that are integrated into the packaging material. These agents are capable of removing oxygen from the air trapped inside the package, creating a modified atmosphere with reduced oxygen levels.
As the bag is sealed, the oxygen scavengers start absorbing oxygen, preventing its detrimental effects on the chips. Oxygen can lead to oxidative reactions, causing the chips to become stale, lose their crunchiness, and potentially develop off-flavors. By actively removing oxygen, the scavengers help extend the shelf life of the chips and preserve their quality.
Intelligent packaging
Intelligent packaging is rooted on involvement of intentional association of food with it’s package or surroundings with an attempt to enhance food quality characteristics and safety. Intelligent packaging is linked to the advancement in time–temperature regulators, ripeness monitors, biosensors and radio frequency indicators and regulators. Therefore, intelligent packaging provide signal for perceiving and evaluating the freshness of food.
Intelligent packaging provides additional function to the basic communication function of conventional packaging because it provides knowledge to the consumer on the basis of it’s ability to observe or record internal and external changes in the product surroundings.
The two important functions performed by intelligent packaging are to monitor both internal and external conditions that is to record changes occurring both outside as well as inside the packaging.
Typical indicators represent signalling gas leakage, ripeness regulators and indicators, time-temperature monitors, bio probes, radio frequency indicators and toxin indicators.
Another important aspect of this smart packaging is the self-heating and cooling systems used as temperature regulators. In self-heating packaging heating occurs as a result of exothermic reaction that is produced by using calcium or magnesium oxide or water.
Potassium permanganate is widely used ethylene absorber that oxidizes ethylene to ethanol and acetate. Ethylene from package environment can also be removed by process of adsorption via; activated carbon or zeolite.
Example
Let's consider a scenario where you purchase a package of fresh seafood, such as shrimp, from the supermarket. The packaging of the shrimp includes an intelligent TTI. The TTI is a small label or indicator integrated into the package that contains a specialized ink or sensor.
When the shrimp is packaged, the TTI is activated and begins monitoring the temperature of the product. As the shrimp is transported and stored, the TTI continuously tracks the cumulative time and temperature conditions to which the package is exposed. The intelligent packaging system is designed to indicate if the temperature has exceeded safe limits that could affect the quality or safety of the seafood.
The TTI may have color-changing indicators. If the temperature rises above a certain threshold for an extended period, the indicator changes color, providing a visual signal to the consumer that the product may no longer be fresh or safe to consume.
NANO TECHNOLOGY PACKAGING
Nanotechnology has proven most promising innovative technique by introducing latest enhancements in food packaging by providing mechanical and barrier properties, detecting pathogens and introducing smart and active packaging keeping in consideration food quality and safety aspects.
Presently, the nanotechnology that is playing part in the market is the nanolayer of aluminum that coats the interior of many snack food packages
Nanomaterials produced by the methods of solvent extraction/ evaporation, crystallization, self-assembly, layer-by-layer deposition, microbial synthesis, and biomass reactions are being tested for their applications in food packaging
Nanocomposite packages for food have taken their place in the market and many are yet to be launched to contribute major portion in the future to food packaging. The maximum attention is being paid towards beverage packaging and the driving agent for this over whelming rise is the amazing benefits nanoscience offers towards the improvement in food packaging. Nanocomposite materials have palyed a vital role in improving the strength, barrier properties, antimicrobial properties, and stability to heat and cold (fundamental properties) of food packaging materials.
The transparent nanocomposite coatings and plastic films known as Durethan, produced by Bayer contains clay nanoparticles dispersed throughout the plastic. A huge quantity of silicate nanoparticles is mixed together in polyamide films and these nanoparticles have the property to prevent oxygen, carbon dioxide, and moisture from reaching fresh meats and others foods.
Example
One example of a nanotechnology-based packaging material is nano-cellulose. Nano-cellulose is derived from cellulose, a natural polymer found in plants, and it has unique properties at the nanoscale level. It can be obtained from various sources, including wood fibers, agricultural waste, or bacteria.
Nano-cellulose films have excellent barrier properties against oxygen, moisture, and UV light, which helps to extend the shelf life of packaged food by preventing spoilage and oxidation.
Conclusion
The advancements in food packaging techniques are driven by consumer preferences for mild processed foods with extended shelf life and convenience. These innovations address the increasing demand for packaged and prepared foods, as well as the need for smaller-sized food packages and antimicrobial protection against foodborne outbreaks. Novel packaging technologies aim to prolong shelf life, maintain food quality, provide freshness indicators, and regulate the release of antioxidants during storage.
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