Food is a highly perishable and readily interact with the ambience. Intrinsic factors affecting the food quality include pH, water activity (aw), nutrients, presence of antimicrobial compounds, respiration rate, and the biological structure, initial microbial load; whereas, extrinsic factors include storage temperature, relative humidity (RH), and the surrounding gas composition.
ACTIVE PACKAGING
Active packaging interacts with the food or with the headspace gas composition to add certain functionality to the package. These are optical barrier, oxygen scavengers, ethylene scavengers, liquid and moisture absorbers, flavour and odour absorbers or releasers, antimicrobials, and very recently nanocomposites etc. Nanostructures immobilize enzymes, kill/inactivate microbes, act as biosensors etc.
Oxygen Scavengers
The deteriorative reactions in many foods accelerate by oxygen, produce off-flavours, change colours, degrade vitamins (vitamins A, C, E), causes rancidity (oils, nuts, and fatty foods), and induces microbial growth. This can be controlled by oxygen scavengers to as low as 0.01% oxygen.
Ethylene Scavengers
Ethylene causes ripening, tissues softening, chlorophylls degradation, and consequently deterioration of fresh fruits and vegetables specially in climacteric fruits and vegetables such as apples, kiwis, bananas, mangos, tomatoes, onions, carrots, and asparagus.
Moisture Absorbers
This story is from the July 2020 edition of Food Marketing & Technology - India.
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This story is from the July 2020 edition of Food Marketing & Technology - India.
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