Keeping food fresh is a challenge, but with the right packaging techniques, it can be done effectively. Proper packaging protects food from external elements like air, moisture, light, and bacteria – all of which cause spoilage. It also maintains the nutritional value, texture, and flavor of food for longer.
With innovation in packaging materials and techniques, several smart solutions are now available to tackle food spoilage.
This article will discuss six such innovative packaging techniques that help keep food fresh for an extended period. Understanding these methods can help you choose the right fresh food packaging for different foods and get the most out of them.
Active Packaging
Active packaging refers to packaging that contains active agents to extend the shelf life of foods. These agents interact with the food or environment inside the package to control factors causing spoilage. For instance, oxygen absorbers are commonly used active agents that remove oxygen from inside the package.
Oxygen reacts with fats and oils in foods and accelerates rancidity. By absorbing the oxygen, these agents prevent oxidative reactions. Active packaging also includes moisture controllers, ethylene absorbers, carbon dioxide emitters, and antimicrobials.
When incorporated correctly, active packaging can double or even triple the shelf life of perishable foods like meat, dairy, and baked goods.
The technology offers an efficient and eco-friendly solution to curb food waste. Active packaging allows better preservation of food quality without needing extra chemical preservatives.
The active agents are contained within the packaging itself, minimizing their direct contact with food. This makes the technology safer than directly adding chemicals to food.
However, the right agents must be selectively used based on the food type and packaging conditions. Proper dosage is also important to ensure adequate shelf life extension.
Modified Atmosphere Packaging
Modified atmosphere packaging (MAP) is a technique that alters the internal gaseous environment of a package. It involves removing the atmospheric air from the package and replacing it with a protective gas mix. The composition of gases is customized based on the food type to be packed.
Common gases used are nitrogen, oxygen, carbon dioxide, and carbon monoxide. MAP enables control over the internal atmosphere that the food is exposed to within the package. This specialized microenvironment slows down chemical and biological reactions responsible for spoilage.
The technique is suitable for perishables like fresh meat, seafood, fruits, vegetables, dairy, and ready-to-eat meals. When combined with refrigeration, MAP can extend the shelf life of products to weeks and months. The ratios of different gases are optimized to balance the inhibition of spoilage while maintaining food quality.
For instance, very low oxygen levels prevent the growth of aerobic bacteria but may impact the texture in fruits and vegetables. MAP also requires high-barrier packaging films and machines to flush gases, increasing costs. Overall, it provides a reliable solution for increasing storage life while retaining freshness.
Vacuum Packaging
Vacuum packaging is one of the most popular techniques for retail and food service applications. It involves removing air from the food package before sealing. This elimination of oxygen creates an anaerobic environment that limits oxidation reactions and aerobic microbial growth – two primary reasons for spoilage.
Vacuum packaging creates a tight seal around the food, preventing reentry of air and external contamination. It retains the shape of the food and minimizes freezer burn during frozen storage.
Vacuum-packed foods like meat, cheese, dried fruits and nuts, and refrigerated entrees can stay fresh for a significantly longer duration. Vacuum packaging offers a simple and inexpensive way to protect foods without using preservatives.
The technology requires minimal specialized equipment. Vacuum sealing can be used for flexible pouches, rigid trays, jars, and other packaging formats.
It works very well for solid or semi-solid foods but is not suitable for liquids. For maximum effectiveness, vacuum packaging must be combined with refrigerated distribution and storage.
Edible Packaging
Edible packaging or wraps provide a sustainable alternative to traditional packaging materials. As the name suggests, these wraps can be consumed along with the food itself. Common edible packaging includes milk protein films, seaweed-derived wraps, and fruit/vegetable coatings made from skins, peels or leaves.
Besides being eco-friendly, edible wraps prevent moisture loss and air exposure for wrapped foods. Their antibacterial properties also inhibit microbial growth and extend shelf life.
Moreover, the wraps add complementary flavors and nutrients when eaten with the food. Edible packaging works best for individual food applications like sandwiches, burgers, fruits, small blocks of cheese, and confections. Their usage is, however, limited by higher costs and shorter shelf lives compared to plastic films.
The wraps also need to be handled more carefully to avoid rips or damage. More research is being done to improve the mechanical strength and storability of edible films. Overall, they provide a promising green solution for on-the-go snack packaging.
Biodegradable Packaging
Biodegradable packaging offers properties similar to those of plastics but can decompose into natural substances when disposed of properly. These packages are made from renewable bio-based materials like cellulose, starch, chitosan, and polylactic acid.
Biodegradable films provide an impermeable barrier against air and moisture to prevent food spoilage. But they break down faster than conventional plastics once the food is consumed. This minimizes their accumulation in landfills and impacts on the environment.
The usage of biodegradable materials also reduces dependence on petroleum. Many veggies, baked goods, and snacks are now being packaged in compostable bags, wraps and trays. However, proper disposal mechanisms are essential for them to completely biodegrade.
The rate of decomposition depends on environmental conditions and can be unpredictable. More advancement is needed to improve the durability and broaden the applicability of biodegradable food packaging.
Antimicrobial Packaging
Incorporating antimicrobial agents into food packaging can directly inhibit surface microbial growth in foods. Antimicrobial packaging extends food safety and prevents cross-contamination from packaging materials to the food.
Common antimicrobials added into packaging films and coatings include metabolites of bacteria, spices, enzymes, fungicides, bacteriocins, and plant extracts like essential oils. The active agents diffuse to the food surface in the package and suppress microbes trying to grow on the food.
This technique is especially useful for ready-to-eat foods like fresh-cut fruits, salads, sandwiches, cheese, and meats, which are consumed without further processing. The right antimicrobial packaging can add days or weeks of extra shelf life for such high-risk products.
Controlled release kinetics are needed to ensure sufficient antimicrobial release throughout the shelf life. The addition of antimicrobials also should not impact the sensory attributes of the food. Appropriate antimicrobials and dosages must be matched to the specific food type for optimal quality and safety.
Conclusion
Innovative packaging solutions like active packaging, MAP, vacuum systems, edible films, biodegradable materials, and antimicrobial agents can be a game-changer for extending food shelf life.
They tackle multiple causes of physical, biochemical and microbiological spoilage in foods. Using these smart packaging techniques allows better preservation with fewer or no additives.
However the most suitable technology and packaging materials should be chosen based on the food product, required shelf life, safety, quality and budget. With proper understanding and application, innovative packaging can significantly reduce food wastage and improve the sustainability of our food systems.
