Active Packaging: A Boon to Food Packaging Industry
Food Marketing & Technology - India|January 2021
In today’s era of easily available food there is a huge demand of a packaging material which can provide better shelf life to the packed food and also enhances other components of food.
Dr. Monika Hans*

INTRODUCTION

In this regard the area and need of active packaging is increasing significantly. Traditional packaging includes flushing of inert gases in the packages and in some cases the environment inside package is changed according to the need of food material, so as to avoid production and growth of undesirable components in food. Active packaging system includes addition of oxygen scavengers, carbon dioxide absorbers, and use of antioxidants, antimicrobial agents to increase the shelf life and to retain the quality of food product. With the recognition of the uses and advantages of active packaging there is increased consumer demand for active packaging technologies. Active technology system has great potential in the field of food science and technology and also work with the point to reduce food wastage and shortage of food supply.

ACTIVE PACKAGING

Active packaging system monitors conditions of packaged food to give information about the quality of food during transport and storage (Day, 1989). It does not merely provide barrier to external environment but also provide microbiological safety to food (Brody, et al. 2001; Lopez-Rubio, et al. 2004). It also adds following properties to food:

• Absorbing / scavenging properties: Remove unwanted compounds and add desired components in food

• Releasing/ emitting properties: Prevention from micro-organism

• Removing properties: change conditions inside package

• Temperature control: change permeability of film and reduce food losses.

Active packaging systems provide protection against microbial growth and maintain quality and have various functions like temperature control, ethylene absorbers, ethanol emitters, carbon-dioxide absorbers/ emitters Dobrucka R (2014) and Kubiak 2008.

NEED OF ACTIVE PACKAGING:

Continue reading your story on the app

Continue reading your story in the magazine

MORE STORIES FROM FOOD MARKETING & TECHNOLOGY - INDIAView All

HL Agro Assesses the Indian Sesame Market Growth, Share & Trade Prospects in 2021

Sesame seed is preferred world over for its taste, aroma, colour, crunchiness, and nutrients. Considered as one of the wonder foods of nature, sesame hosts an incredible array of nutrients including 50% fat, 23% carbohydrates, 18% protein and 12% dietary fibre. Increasingly, sesame seed usage has spread beyond bread and confectionary to a variety of food preparations as an important food ingredient.

5 mins read
Food Marketing & Technology - India
April 2021

Better Quality of Life through Better Packaging for More People

An Insider View of Chakravarthi AVPS, Global Ambassador World Packaging Organisation for FOOD MARKETING & TECHNOLOGY Magazine, India

6 mins read
Food Marketing & Technology - India
April 2021

Nutrition vs Functionality – The Indian Context for Protein Ingredients

The macromolecules critical for a balanced diet are carbohydrates, proteins, and fats. Of these, there is an excess of carbohydrate and fat consumption, while proteins remain deficient.

4 mins read
Food Marketing & Technology - India
April 2021

Unfair Image of MSG in the Eyes of Consumers

A serendipity discovery of monosodium glutamate (MSG) was led by a Japanese chemist, Kikunae Ikeda who found that dashi; a fish stock commonly used in Japanese cuisine, was high in a sodium salt of glutamic acid.

2 mins read
Food Marketing & Technology - India
April 2021

Independent Cart Technology Underpins Integrated Packaging Concept

Advanced packaging solution integrates seamlessly into modern component fabrication line thanks to innovative in-machine and between-machine transportation technology

5 mins read
Food Marketing & Technology - India
April 2021

How Bacteria Communicate? Know about Bacterial Quorum Sensing

WHAT IS QUORUM SENSING?

4 mins read
Food Marketing & Technology - India
April 2021

Grinding Innovations from well-proven Technology

The grinding of products, whose dusts are potentially explosive, places particularly high demands on the technology used and the design of a grinding plant with regard to safety, for both machines and their operators.

3 mins read
Food Marketing & Technology - India
April 2021

Shaping the Puzzle for Quality Formed Products

Formed meat products are big business. Burgers and chicken nuggets dominate the market, but tastes are changing.

3 mins read
Food Marketing & Technology - India
April 2021

COVID-19 Boosts Direct Selling of Sea Food & Drink

The COVID-19 pandemic has dealt a blow to the Southeast Asia market. According to the International Labour Organisation (ILO), an estimated 8% of working hours were lost in Southeast Asia and the Pacific in 2020 which is equivalent to 24 million full-time jobs.

4 mins read
Food Marketing & Technology - India
April 2021

Auriga Research Conducts FoSTaC Training for The Lodhi, New Delhi

Auriga Research Pvt. Ltd has conducted FoSTaC training for Advance Catering at The Lodhi in New Delhi.

2 mins read
Food Marketing & Technology - India
April 2021