package. The migration of active substances through the packaging systems composed of multi layers and can be described by a mass transfer model. The diffusion
method may enable prediction of the release profile of antimicrobial agent and so the
time through which the agent remains higher than the essential effectiveness concentration, by means of mathematical modeling. A semi-infinite model with a larger
volume of food component, consisting of packaging element having a finite thickness which leads to infinite volume of the food element might be practical as
compared to the packaging material (Lecoq et al. 2016; Ye 2016). The boundary
conditions to be employed in mass transfer modeling are identifiable.
15.3.6 Physical Properties of Packaging Materials
The physical properties, processing, or mechanical aspects of the packaging material
might be affected by the antimicrobial agents. On addition of the active agents to the
heterogenous formulations, the performance of the packaging materials has to be
retained (Jian-Hua et al. 2014). It was found in some studies that even on enhancing
the concentration of benzoic anhydride from 0.5% to 1.0%, no variations in opacity
and strength of LDPE film could be observed (Dobias et al. 2000). There were
reports of similar results on plant extracts like propolis and clove. LDPE film coated
with MC/HPMC exhibited a negative effect on the heat-seal efficiency due to the
presence of nisin in it (Xiaowei et al. 2012).
15.4 Technological Applications in Active Food Packaging
System
15.4.1 Application of Antioxidant Agent with Edible Films for Fruits
and Vegetable Preservation
Various commercial applications of antioxidant-based packaging system for fruits
and vegetables have been summarized in Table 15.3.
15.4.2 Application of Antioxidant Agent with Edible Films for Meat
and Fish Preservation
Freshly caught fish spoils very quickly. With time spoilage rate accelerates.
Practicing hygienic slaughter and handling of carcass help improve shelf life.
Significant amount of spoilage in fish and meat is caused by bacteria. Autolytic
spoilage due to fat oxidation and enzymes is also observed. Generally, tinned steel is
used to store fish and meat products. Currently, antioxidant-based packaging
materials are being used to preserve the products. Various commercial applications
of antioxidant-based packaging system for fish and meat products have been
summarized in Table 15.4.
320
B. Mishra et al.
method may enable prediction of the release profile of antimicrobial agent and so the
time through which the agent remains higher than the essential effectiveness concentration, by means of mathematical modeling. A semi-infinite model with a larger
volume of food component, consisting of packaging element having a finite thickness which leads to infinite volume of the food element might be practical as
compared to the packaging material (Lecoq et al. 2016; Ye 2016). The boundary
conditions to be employed in mass transfer modeling are identifiable.
15.3.6 Physical Properties of Packaging Materials
The physical properties, processing, or mechanical aspects of the packaging material
might be affected by the antimicrobial agents. On addition of the active agents to the
heterogenous formulations, the performance of the packaging materials has to be
retained (Jian-Hua et al. 2014). It was found in some studies that even on enhancing
the concentration of benzoic anhydride from 0.5% to 1.0%, no variations in opacity
and strength of LDPE film could be observed (Dobias et al. 2000). There were
reports of similar results on plant extracts like propolis and clove. LDPE film coated
with MC/HPMC exhibited a negative effect on the heat-seal efficiency due to the
presence of nisin in it (Xiaowei et al. 2012).
15.4 Technological Applications in Active Food Packaging
System
15.4.1 Application of Antioxidant Agent with Edible Films for Fruits
and Vegetable Preservation
Various commercial applications of antioxidant-based packaging system for fruits
and vegetables have been summarized in Table 15.3.
15.4.2 Application of Antioxidant Agent with Edible Films for Meat
and Fish Preservation
Freshly caught fish spoils very quickly. With time spoilage rate accelerates.
Practicing hygienic slaughter and handling of carcass help improve shelf life.
Significant amount of spoilage in fish and meat is caused by bacteria. Autolytic
spoilage due to fat oxidation and enzymes is also observed. Generally, tinned steel is
used to store fish and meat products. Currently, antioxidant-based packaging
materials are being used to preserve the products. Various commercial applications
of antioxidant-based packaging system for fish and meat products have been
summarized in Table 15.4.
320
B. Mishra et al.