Food Preservation

Elsevier, Food Chemistry, Volume 343, 1 May 2021
Food packaging can be considered as a passive barrier that protects food from environmental factors such as ultraviolet light, oxygen, water vapour, pressure and heat. It also prolongs the shelf-life of food by protecting from chemical and microbiological contaminants and enables foods to be transported and stored safely. Active packaging (AP) provides the opportunity for interaction between the external environment and food, resulting in extended shelf-life of food. Chemoactive packaging has an impact on the chemical composition of the food product.
Improvements in the effectiveness of packaging materials can help to prevent foodborne pathogens and reduce environmental waste. Traditionally, food is packaged in plastic that is rarely recyclable, negatively impacting the environment. Biodegradable packaging materials play an important role in maintaining the health of ecosystems. However, there are limitations in the utilization of bio-based materials, including poor barrier and mechanical properties which frequently cause a shorter shelf life compared to conventional food packaging materials.
Improvements in the effectiveness of packaging materials can help to prevent foodborne pathogens and reduce environmental waste. Traditionally, food is packaged in plastic that is rarely recyclable, negatively impacting the environment. Biodegradable packaging materials play an important role in maintaining the health of ecosystems. However, there are limitations in the utilization of bio-based materials, including poor barrier and mechanical properties which frequently cause a shorter shelf life compared to conventional food packaging materials.