3 Active Packaging
The emergences in innovative packaging techniques are due to demand from
consumer for palatable, mildly processed, and ready-to-eat foods with good quality
and long shelf life. The ultimate goal of food packaging technology is to avoid food
spoilage during farm to fork and also to eradicate hazards leading to foodborne
illness. Recent changes in lifestyle where the consumer has less time to prepare
meals have propelled the food packaging sector to develop new and inventive food
packaging methods.
Latest techniques in the area of food packaging are intelligent packaging, active
packaging, and bioactive packaging, which have shown significant promise in
maintaining the freshness and extending the shelf life, thereby improving the quality
and safety of food products [63].
Active packaging is an inventive concept which refers to the utilization of active
materials including moisture absorbent, scavengers, and antimicrobial- and
antioxidant-releasing systems that are used in food-enveloping environment to
enhance the performance of packaging systems [64].
The major aims of active packaging are to prevent moisture infusion and microbial attack, reduce oxidation, regulate respiratory process, etc. It can be achieved
with the help of CO 2 scavengers/emitters, time-temperature sensors, biosensors,
aroma emitters, ripeness indicators, ethylene scavengers, and prolonged release of
antioxidants into the package during storage period.
A range of compounds such as organic acids including propionate, benzoate,
sorbate and bacteriocins (pediocin and nisin), enzymes like lysozyme, fungicides,
and metals were tested previously in food packaging for their antimicrobial activity
[65–67]. For example, in Japan they have incorporated Ag-substituted zeolite as
antimicrobial agent in packaging films. The Ag-ions have wide antimicrobial spectrum, and in active packaging films they inhibit variety of metabolic enzymes.
However, there are some limitations that exist such as Ag-zeolite is costly and so
far there are few descriptions reported regarding their application as packaging
material. LDPE films comprising potassium sorbate have shown very good inhibitory effect against yeast cells. Currently, there are two commercial biocidal films
available in the market; one is chlorine dioxide and the other one is a chlorinated
phenoxy compound. The biocidal agent in both films resides in the polymer spaces
and is released upon food contact or in response to changes in the environment.
3.1 Antimicrobial Packaging Concept
The antimicrobial agent may be coated onto films, or it can be directly incorporated
into polymer material or packaging films to produce antimicrobial packaging films.
The utilization of active antimicrobial compounds included in packaging material
could be one approach for controlling bacterial pathogens in the food packaging
Recent Developments in Food-Based Bioplastics Production
117
The emergences in innovative packaging techniques are due to demand from
consumer for palatable, mildly processed, and ready-to-eat foods with good quality
and long shelf life. The ultimate goal of food packaging technology is to avoid food
spoilage during farm to fork and also to eradicate hazards leading to foodborne
illness. Recent changes in lifestyle where the consumer has less time to prepare
meals have propelled the food packaging sector to develop new and inventive food
packaging methods.
Latest techniques in the area of food packaging are intelligent packaging, active
packaging, and bioactive packaging, which have shown significant promise in
maintaining the freshness and extending the shelf life, thereby improving the quality
and safety of food products [63].
Active packaging is an inventive concept which refers to the utilization of active
materials including moisture absorbent, scavengers, and antimicrobial- and
antioxidant-releasing systems that are used in food-enveloping environment to
enhance the performance of packaging systems [64].
The major aims of active packaging are to prevent moisture infusion and microbial attack, reduce oxidation, regulate respiratory process, etc. It can be achieved
with the help of CO 2 scavengers/emitters, time-temperature sensors, biosensors,
aroma emitters, ripeness indicators, ethylene scavengers, and prolonged release of
antioxidants into the package during storage period.
A range of compounds such as organic acids including propionate, benzoate,
sorbate and bacteriocins (pediocin and nisin), enzymes like lysozyme, fungicides,
and metals were tested previously in food packaging for their antimicrobial activity
[65–67]. For example, in Japan they have incorporated Ag-substituted zeolite as
antimicrobial agent in packaging films. The Ag-ions have wide antimicrobial spectrum, and in active packaging films they inhibit variety of metabolic enzymes.
However, there are some limitations that exist such as Ag-zeolite is costly and so
far there are few descriptions reported regarding their application as packaging
material. LDPE films comprising potassium sorbate have shown very good inhibitory effect against yeast cells. Currently, there are two commercial biocidal films
available in the market; one is chlorine dioxide and the other one is a chlorinated
phenoxy compound. The biocidal agent in both films resides in the polymer spaces
and is released upon food contact or in response to changes in the environment.
3.1 Antimicrobial Packaging Concept
The antimicrobial agent may be coated onto films, or it can be directly incorporated
into polymer material or packaging films to produce antimicrobial packaging films.
The utilization of active antimicrobial compounds included in packaging material
could be one approach for controlling bacterial pathogens in the food packaging
Recent Developments in Food-Based Bioplastics Production
117