favorable concentration in most packaging films. It was found that CO 2 has permeability between 3 and 5 times as that of oxygen. Meat products require high levels of
CO 2 (10–80%) to suppress the microbial growth over the product-surface, thereby
extending their shelf life (Zoran et al. 2015; Toorn et al. 2017). Carbon dioxide has
advantages of acting on all the food inside the package without any contact with the
food products and package whereas changes in the color of meat and blanching of
vegetables are some of the disadvantages.
15.2.3 Carbon Dioxide Emitters
Sachets and absorbent pads are used as CO 2 emitters for preserving the muscle-based
foods. The packaging of salmon (Marta et al. 2017) and cod fillets (Yingchun et al.
2016) has been tested with carbon dioxide emitters to obtain enhanced shelf life
using vacuum packaging. CO 2 emitters lessen a headspace of packaging container
by limiting the supply of gas to food products ratio compared to optimally modified
atmosphere packages (MAP). This indicates improvement in the activity of MAPsystem without compromising in quality and shelf life. In recent literature,
applications of carbon dioxide emitters and MAP are found to extend the productlife by avoiding the collapse of packages (Holck et al. 2014). The market for CO 2
emitters is likely to grow and develop towards further development of films
incorporating the functionality of CO 2 emitters (Day 2008). A recent application
has been studied on the applications of the active packaging system for controlling
the quality of meat products applied as ready-to-eat (Chen and Brody 2013).
15.2.4 Oxygen Scavengers
Several types of scavengers for O 2 molecules have been utilized for eliminating
residual O 2 . It can extend the shelf life of muscle-based foods. The most adaptable
scavengers of O 2 are based upon the oxidation of iron powder. The organic-type
scavengers like catechol, ascorbic acid, and polyunsaturated fatty acids have been
thoroughly studied in place of metal-based scavengers that have been incorporated to
polymer blends of packaging substrate (Lee and Ko 2014).
Oxygen scavengers with the inclusion of microbes were studied as an effective
alternative for chemical scavengers, on being advantageous regarding consumer
perception and sustainability. Recently, active packaging with enzyme embedded
barrier coatings has been studied in food applications (Järnström et al. 2013). The
developed active coatings were found to serve successfully to avoid the oxidation
and rancidity reactions in packed foods stored in chilled conditions. Incorporation of
functional groups, which is unsaturated in nature provides oxygen absorption capacity, can enhance the oxygen barrier behavior of polymer films (Nydia et al. 2017).
UV light triggers the auto-oxidation reaction in the polymer with the help of a metalbased catalyst. Development of a system for oxygen scavenger with a natural free
15 Film Based Packaging for Food Safety and Preservation: Issues and Perspectives
315
CO 2 (10–80%) to suppress the microbial growth over the product-surface, thereby
extending their shelf life (Zoran et al. 2015; Toorn et al. 2017). Carbon dioxide has
advantages of acting on all the food inside the package without any contact with the
food products and package whereas changes in the color of meat and blanching of
vegetables are some of the disadvantages.
15.2.3 Carbon Dioxide Emitters
Sachets and absorbent pads are used as CO 2 emitters for preserving the muscle-based
foods. The packaging of salmon (Marta et al. 2017) and cod fillets (Yingchun et al.
2016) has been tested with carbon dioxide emitters to obtain enhanced shelf life
using vacuum packaging. CO 2 emitters lessen a headspace of packaging container
by limiting the supply of gas to food products ratio compared to optimally modified
atmosphere packages (MAP). This indicates improvement in the activity of MAPsystem without compromising in quality and shelf life. In recent literature,
applications of carbon dioxide emitters and MAP are found to extend the productlife by avoiding the collapse of packages (Holck et al. 2014). The market for CO 2
emitters is likely to grow and develop towards further development of films
incorporating the functionality of CO 2 emitters (Day 2008). A recent application
has been studied on the applications of the active packaging system for controlling
the quality of meat products applied as ready-to-eat (Chen and Brody 2013).
15.2.4 Oxygen Scavengers
Several types of scavengers for O 2 molecules have been utilized for eliminating
residual O 2 . It can extend the shelf life of muscle-based foods. The most adaptable
scavengers of O 2 are based upon the oxidation of iron powder. The organic-type
scavengers like catechol, ascorbic acid, and polyunsaturated fatty acids have been
thoroughly studied in place of metal-based scavengers that have been incorporated to
polymer blends of packaging substrate (Lee and Ko 2014).
Oxygen scavengers with the inclusion of microbes were studied as an effective
alternative for chemical scavengers, on being advantageous regarding consumer
perception and sustainability. Recently, active packaging with enzyme embedded
barrier coatings has been studied in food applications (Järnström et al. 2013). The
developed active coatings were found to serve successfully to avoid the oxidation
and rancidity reactions in packed foods stored in chilled conditions. Incorporation of
functional groups, which is unsaturated in nature provides oxygen absorption capacity, can enhance the oxygen barrier behavior of polymer films (Nydia et al. 2017).
UV light triggers the auto-oxidation reaction in the polymer with the help of a metalbased catalyst. Development of a system for oxygen scavenger with a natural free
15 Film Based Packaging for Food Safety and Preservation: Issues and Perspectives
315