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Recent developments in food packaging technologies

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 Recent developments in food
packaging technologies
Mahendra Pal*, Mridula Devrani*, Angesom Hadush**
* Founder Director of Narayan Consultancy on Veterinary Public Health, 4 Aangan, Jagnath Ganesh Dairy Road, Anand , India
**Aksum University-Shire Campus, College of Agriculture, Department of Animal Science, P.O. Box 314, Shire, Ethiopia
Corresponding Author:* Founder Director of Narayan Consultancy on Veterinary Public Health, 4 Aangan, Jagnath Ganesh Dairy Road, Anand, India.
Email:palmahendra@[Link]

ABSTRACT science, art, and technology of protecting the products

Good packaging plays an important role in supplying during transportation, distribution, storage, sale, and use
hygienic and safe food to the consumers by (Pal, 2014). Further, packaging ensures safe and efficient
protecting it from physical, chemical, and microbial delivery of the commodity to the consumer in good
damage. Packaging is a crucial link between condition. Good packaging attracts the customer to buy
manufacturers and consumers, unless performed the product. It also plays a vital role in reducing the
correctly, the products lose quality, and customers security risks during shipment. Packaged products are
also lose confidence. The food packaging industry easy in displaying, handling, storing, distributing, opening,
gets highly competitive due to consumer’s desire for reclosing, and reusing (Pal, 2014). Food packaging
tasty and slightly processed food products with performs four important functions, such as containment,
longer shelf life at a lower cost than their existing protection, convenience, and communication (Pal, 2014).
packaging. Recent trend in the change of lifestyle A wide variety of materials, such as cane baskets,
leads food industry well aware about consumer’s wooden boxes, clay vessels, metal cans, China pots,
needs, and therefore, the packaging industry must paper bags, and plastics containers are still used for
innovate or stagnate. This condition has posed a packaging the products in many areas of the world (Pal,
great challenge for the food packaging sector to 2014). The packaging material should not cause any
innovate new food packaging techniques. environmental pollution. Hence, there is a need to
Consumers will often actively seek freshness of the undertake detailed studies to assess the impact of food
product with the longest remaining shelf life. packaging on the environment.
Nowadays, novel food packaging technologies, such In this context, Paine and Paine (1983) reported that
as active packaging, aseptic packaging, intelligent packaging contains, protects, and preserves as well as
packaging, nano-packaging, and bioactive packaging informs to create convenience to consumers. It is stated
intentionally associated with the food products have that many companies apply packaging to create values
proved to be best technological research areas. beyond the basic components of containing, protecting,
Advances in the packaging technology may prevent preserving, and informing (Bramklev et al., 2001). Recent
food spoilage by retarding water penetration, ultra progresses in food packaging are resulting from rising
violet interactions, oxygenation, and ripeness. By need of mild processed but with better shelf life food
doing so, it helps in fulfilling the needs of consumers products by the consumers (Dobrucka and Cierpiszewski,
throughout the food supply chain by gearing up 2014). Important reason for innovative packaging is the
toward person’s own lifestyle. The consumers are emergence of food borne microbial outbreaks that
advised to meticulously check that the food demands packaging with anti-microbial products to as
purchased from the market is well packaged. It is certain quality and safety (Peltzer et al., 2009). It is crucial
emphasized that food should be protected at all levels that no hazardous components should touch the food
by using good quality of packaging material, which within the packaging, and the flavour of the food should
is hygienic, safe, and cost effective. not get affected. The food must not change its original
Keywords: Active Packaging, Functions of Packaging, Intelligent Packaging, Modified appearance and taste. In addition, the food should not
Atmospheric Packaging, Nanotechnology, Shelf life cause any discolouring in the packaging. It is pertinent
INTRODUCTION to mention that high-quality films serve to protect a
Food is indispensible for the sustaining life process in all product during transportation, distribution and use (Pal,
living creatures. In recent years, rapid industrialization, 2014). It seems that the public health impact of unhygienic
population growth, and changed life style lead to packaging of food is not well studied. The new food
increased demand for processed and packed foods (Pal, packaging techniques, such as intelligent packaging, bio-
2014). Currently, ready to eat packed food industry is active packaging, and active packaging, which engage
growing very fast. Packaging is considered as the deliberate contact with the food or its surroundings and
influence on consumer’s health has been the most
This paper is dedicated in the memory of Dr. Har Gobind Khurana, Indian American important innovations in the field of packaging technology
Biochemist who won a Noble Prize in the field of Genetics in 1968 for his pioneer (Majid et al., 2016). Therefore, the main objective of this
research work on discovering the order of nucleotides in DNA. He is also credited
to construct synthetic gene. He was also awarded the National Medal of Science article is to present an overview on the new innovations
during his life.
in food packaging technology.

21 BEVERAGE & FOOD WORLD - Vol. 46 - No. 1 - JANUARY 2019

BASIC FUNCTIONS OF PACKAGING 9. It should meet the required physical requirements.
Appropriate and sterile packaging is a necessity for every 10. It should be transparent and resistant or tamper.
fresh or processed food. The packaging function is based 11. It should have appearance and printability features.
on the capacity of the process to maintain food integrity 12. It should be of low cost.
during processing, transportation, marketing, and 13. I should have handling features.
dispensing. Food protection could be based on the type 14. It should be disposed easily.
of food product but generally it includes avoiding SHELF LIFE
biological contamination, oxidation, moisture change, The Institute of Food Technologists in the United States
unpleasant aroma, and physical damage. The function has defined shelf life as “The period between the
of good packaging is usually identified through aesthetics manufacture and the retail purchase of a food product,
and appropriate information on packaging. This during which time the product is in a state of satisfactory
information should primarily consider the needs of the quality in terms of nutritional value, taste, texture, and
consumers to attract their attention, and arouse their appearance” (Potter an Hotchkiss 1995) . The Institute
desire to buy a product (Baraniecka, 2002). of Food Science and Technology in the United Kingdom
The information shown on package is a multi- has stated shelf life as “The period of time during which
dimensional process which consists of cognitive phase the food product will remain safe; be certain to retain
(convey information), affective phase (produce emotions), desired sensory, chemical, physical, microbiological, and
and behavioural phase (action). These phases are functional characteristics; and comply with any label
supposed to result in location of the product in the declaration of nutritional data when stored under the
hierarchy of alternative products taking into account its recommended conditions” (Potter and Hotchkiss, 1995).
quality, price as well as brand, and arouse the desire of Various factors affecting shelf life are product
having and buying it (Han et al., 2005). Food labeling characteristics, which include intrinsic factors, such as
generally means putting information on the container that water activity, pH, microflora, availability of oxygen,
concerns about the food packed. It can be putted in reduction potential; and extrinsic factors, such as
letters, words, logos, images, figures or symbols. It can temperature, rainfall, humidity, light etc., enzymic
contain information regarding to shelf-life, methods of reactions, chemical reactions, and non-enzymic
preparation, consumption, nutritional value, and other reactions.
commercial concerns (Agriopoulou, 2016). The most There are various chemical, biochemical and physical
important function of food packaging is protection. reactions that lead to food quality deterioration. These
Protection creates a barrier to safeguard food from the include enzymic and non-enzymic browning, fat oxidation,
environment. Utility or providing convenience to a hydrolysis, lipolysis, and proteolysis that change the
consumer is another function of packaging. Convenience physical and chemical composition of food (Robertson,
includes range of sizes, easy handling and opening, 2012).
dispensing, and food preparation in the package (ICAR
Online e-course). MODERN PACKAGING SYSTEM
Unitization is assembling or grouping of products into 1. Active Packaging
Active packaging emerged with the objective of consumer
a single entity to make it more dispensable, and
satisfaction in regard to demand for natural, recyclable,
marketable as a single unit. It reduces tedious physical
and bio-degradable packaging materials (Lesiów and
distribution, and damage Packaging also contains brand
Kosiorowska, 2006). In this packaging system, intrinsic
communication to the consumers using letters, symbols,
conditions of the package are changed due to interaction
descriptions and color to have visual impact. Packaging
of packaging material, food product, and the environment.
helps to promote the food as it informs to consumers
Wholesomeness, safety, and aesthetic values are
about many offers i.e. free extra product, new product, ensured by this condition, which provides longer shelf
money off etc. The package is considered as a critical life (Hernik , 2013; Kit et al., 2005; Pal, 2017). Unlike to
part of the manufacturing process that is adequately and the traditional one, active packaging extends the shelf
efficiently done to save costs. It must use affordable life, and improves safety by avoiding contamination (De
materials that provide the required protection during Kruijf et al., 2002; Gomez-Estaca et al., 2014). The
transportation, and distribution (ICAR Online e- courses). principle behind using active packaging is due to the
REQUIREMENTS OF EFFICIENT FOOD PACKAGING presence of important components, and the intrinsic
PROCESS characteristics used in the packaging process (Gomez-
The important requirements of food package are given Estaca et al., 2014).
as follows (ICAR Online e- courses). Gas absorbents and emitters control the atmospheric
1. It should protect from physical damage. balance inside packaging. The controlled supply of active
2. It should safeguard from contamination. substances into the food via packaging helps to extend
3. It should protect from bad smell and external shelf life, and avoids unnecessary flavor (Paine and Paine
toxicants. 1983). Selection of synthetic additives should be done
4. It should be nontoxic. very carefully considering all the possible characteristics
5. It should have no effect on the food packaged. of product, and packaging material; and should be able
6. It should be easy to open. to form homogeneous distribution inside. The use of
7. It should act as a barrier for moisture and oxygen artificial anti-oxidants is reduced due to migration of toxic
ingress substances into the food products (Farmer, 2016).
8. It should filter harmful ultra violet light. However, natural additives have bioactive phenol
22 BEVERAGE & FOOD WORLD - Vol. 46 - No. 1 - JANUARY 2019
compounds that are excellently used in meat products b. Freshness Indicators
active packaging because they have antimicrobial effects In fresh food products, two types of changes can happen,
(Bakkali et al., 2008; Lopez-Rubio et al., 2004; Restuccia which includes:
et al., 2010). The antimicrobial agents in active packaging (i) Microbiological changes, such as formation of toxic
inhibit the microbial growth, and become effective either compounds, unpleasant odor, and pH changes
by direct addition to food surface for gradual diffusion or (ii) Lipid and pigments oxidation producing off flavors/
infused in vapor form (Stefania and Vicini, 2001). During odors, discoloration, and other adverse chemical/
storage, the atmospheric oxygen diffusing through the biological reactions
packaging material is absorbed by oxygen scavengers A freshness indicator can directly reveal quality of a food
in which its response is based on oxidation of iron product. Microbiological quality can be indicated due to
compounds. Most often, the agents that absorb oxygen the reaction between the indicator and the metabolites
via iron compounds are placed in sachets permeable to produced during growth of microorganisms in the product.
oxygen (Duncan, 2011). Carbon dioxide reduces In addition to temperature abuse or package leaks, an
respiration of fresh goods, and prevents collapsing of indicator that specifically shows spoilage (lack of
package because of the presence of oxygen absorbers freshness) of a product would be ideal for the quality
(Sekhon, 2010). Moisture scavengers present in form of control of packed products. Therefore, it is advised that
sachet, absorbent tray, and absorbent pads control consumers should not use such products regardless of
humidity and excess of moisture present inside the the “use-by” date (Gontard, 2000). Such indicator in the
package (Hernik., 2013). Antimicrobial packaging is package is used to ensure freshness of products during
performed in the form of solutions, which contain active purchasing, and consumption. It can be used on packed
component inside the packaging material. During the perishable foods, such as milk, vegetables, fruits, cakes,
plastic films production processes, antimicrobial and other chilled foods (Wilson, 2007).
substances are introduced. Antimicrobial packaging can c. Pathogen Indicators
be done using compounds with natural antimicrobial This helps to check the availability of pathogenic bacteria
activity, such as enzymes, and bacteriocins, which can by detecting immobilized antibodies. Commercially
be activated due to chemical or physical modifications available Toxin Guard TM is a substance to produce
(Cierpiszewski, 2016). polyethylene-based packaging material with this type of
Examples of the common active packaging indicator. This works when the analyte (toxin,
applications that are used within the food industry are microorganism), which is in contact with the material, and
oxygen scavengers, carbon dioxide scavengers/emitters, first bound to a specifically labeled antibody then to a
ethylene scavengers, preservative releasers, ethanol capturing antibody printed as a specific pattern (http://
emitters, moisture absorbers, flavor/odor absorbers, and [Link]/epgpdata/uploads/epgp_content/
temperature control packaging (ICAR Online e- courses). food_technology/food_packaging_technology/
25.active_and_intelligent__packaging/et/
2. Intelligent Packaging 2665_et_m25.pdf)
According to the American Heritage Dictionary, the word
“intelligent” is defined as “showing sound judgment and 3. Nanotechnology
rationality” and as “having certain data storage and Nanotechnology is a new system, which uses devices or
processing capabilities” (Kerry et al., 2006). Intelligent materials with a dimension having 1-100 nm in length
packaging is happened with advance in time and facilities, (Duncan, 2011). Nanotechnology and nanomaterials
such as biosensors, temperature regulators, radio have very small dimensions of less than 100 nanometers.
frequency indicators, and ripeness monitors (Peltzer Nanomaterials are materials with external dimension on
et al., 2009). It performs sensing, detecting, recording, the nanoscale having nanoparticles, nanofibers, and
and communicating for decision making, and to extend nanoplates as three clusters (Pal, 2017). Mixture of
storage time, and to enhance safety and quality. inorganic polymers, and additives having certain
According to above definition, a package is “intelligent” geometrics are nanocomposites. Nanotechnology has
since it has the above aforementioned extraordinary diversified and wide applications in areas of packaging,
capacity to communicate with humans, and provide early cosmetics, biomedical, electronics, textiles, papers,
warning to the consumer or food manufacturer (Kerry veterinary medicines, water treatment etc. Currently, over
et al., 2006). This packaging system in turn helps to 400 global companies are using nanotechnology for food
evaluate effectiveness of the packaging process processing, and packaging (Pal 2017; Neethirajan et al.,
(Brennan, 2006). In addition, it includes indicators that 2011). Nanopaticles based sensors, array biosensors,
are used for quality control of packed food. The external nanocantilevers, nano-test strips, nanoparticles in
attachment outside the package (time-temperature solution, and electronic noses are the various types of
indicators), and the internal inside the package are the nanosensors used in the food packaging plants.
two indicators that are attached to the head-space or into Nowadays, a variety of nanomaterials are introduced
the lid. as functional additives to food packaging, such as nano-
a. Time Temperature Indicator titanium dioxide, titanium nitride nanoparticle, silver
It is defined as a simple device that gives a clue about nanoparticle, nanoclay, and nano-zinc oxide (Tager,
time-temperature change of a food product. The operation 2014; Pal, 2017). Nano-sensors in package are important
can be physical, chemical or biological irreversible to trace the conditions of containers, and products. They
change expressed by physical deformation including can detect gases in the food if there is food spoilage and
color change (Pavelkova, 2013; Robertson, 2013). package color change (Pal, 2017). Film packed with
23 BEVERAGE & FOOD WORLD - Vol. 46 - No. 1 - JANUARY 2019
silicate nanoparticles keeps freshness of food by reducing fruit juices. Argon, helium, xenon, and neon, have also
oxygen flow into the package, and avoiding leaking of been used in MAP of some foods (Brody, 1994). MAP
moisture out of package. It also prevents mold growth packages are either thermoformed trays with heat-sealed
inside refrigerators. This packaging technology detects lids or pouches. With the exception of packages for fresh
the presence of microbial pathogens, toxins, pesticides, produce, these trays, and pouches need to be made of
and other food spoiling agents in food within 2-7 days materials with low permeability to gases (CO2, N2, and
(Wesley et al., 2014). Supermarkets can keep food for O2). Laminates made of various combinations of polyester
longer periods of time before sale, as nano-antimicrobials (PET), polyvinylidene chloride (PVdC), polyethylene (PE),
extend shelf life longer (Sekhon, 2010). These days, and polyamide are used (ICAR Online e- courses).
nanotechnology came with a revolution in the food CONCLUSION
industry due to its several applications in all areas of food Recently, food packaging process, biotechnology, sensor
science, agriculture, food processing and packaging, science, information technology, nanotechnology, and
nutrition, and neutraceuticals (Wesley et al., 2014). other scientific disciplines are coming together to develop
Therefore, this newly emerged food packaging a breakthrough in packaging technology. These improved
technology extends storage time, improves safety and packaging techniques are continuously getting advanced
quality of food, and reduces packaging waste (Vermeiren by creating new opportunities in food industries to utilize
et al., 1999; Pal, 2017). these technologies in the future. Active packaging is a
4. Modified Atmosphere Packaging booming area of food packaging process that has
Modified atmosphere packaging (MAP) is a system of preservation benefits on many food products. Because
constituting air in the package by a prepared mixture of of timely advances in packaging process, growth in
gases before sealing. Once the package is sealed, no biotechnology and new consumer demands, active
further control is exercised over the composition of the packaging has developed a trust in the consumers. This
in-package atmosphere (Wyrwa1 and Barska, 2017). technology extends shelf life; maintain sensory quality
However, this composition may change during storage besides ensuring quality and safety of food products.
as a result of respiration of the contents and/or solution Nowadays, oxygen absorbers can be added as small
of some of the gas in the product. Whereas, vacuum separate sachets in the package to have the most
packaging involves withdrawing air from package before commercial significance in active food packaging.
sealing but no other gases are introduced. Therefore, Sachets are not well accepted by consumers since there
this technique is not usually regarded as a form of MAP is a possibility of accidental consumption with package
but used in food products, such as cured meats, and contents by children. In the coming decades, the use of
cheese for many years (Wyrwa1 and Barska, 2017). active packaging systems in the form of thin films would
Gases, such as nitrogen, carbon dioxide, and oxygen be becoming universal. Intelligent packaging is another
are applied commercially in modified atmosphere packaging system, which can help in food quality control.
packaging. Carbonic acid that is product of carbon dioxide This technology incorporates nanosensors that provide
and water lowers the pH of the food and inhibits microbial information on the condition of the food inside the
growth mainly molds, and some aerobic bacteria (Brody, package. Nanopackaging is also highly recommendable
1994). Lactic acid bacteria are resistant to the gas, and since it releases different substances such as flavors,
may replace aerobic spoilage bacteria in modified enzymes, antioxidants, antimicrobials, and nutraceuticals
atmosphere packaged meat. Most of the yeasts are also to extend the shelf life of the food products. For efficient,
resistant to carbon dioxide. Anaerobic bacteria, including effective, and safe development of nanotechnologies in
food poisoning organisms, are little affected by carbon the food industry, there is a need to conduct further
dioxide. Consequently, there is a potential health hazard toxicological, and other scientific investigations. Finally,
in MAP products from these microorganisms. Molds and an intelligent food quality and safety control system, which
some Gram negative, aerobic bacteria are inhibited by enables efficient production with reduced complains from
carbon dioxide concentrations in the range 5–50% retailers, and consumers is mandatory. Therefore,
(Brennan, 2006). In general, the higher the concentration continuous innovations in active and intelligent packaging
of the gas, the greater is its inhibitory power. The inhibition systems are expected to secure food quality, safety, and
of bacteria by carbon dioxide increases as the stability and to satisfy the ever growing need of
temperature decreases (ICAR Online e- courses). consumers.
However, nitrogen has only a role to inhibit the ACKNOWLEDGEMENTS
oxidation of fats by replacing oxygen. It is used as a The authors are highly indebted to Prof. Dr. R. K. Narayan
bulking material to avid collapse of MAP packages when for his support in preparation of our manuscript. The
the carbon dioxide dissolves in the food since its solubility sincere thanks go to Anubha for computer help.
in water is low (Pal,2017; Wyrwa1 and Barska ,2017) .
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 Calcium Carbonate - Precipitated  Calcium Propionate  Citric Acid  CMC Sodium-Indian  Cream of Tartrate-Powder
 DL-Tartaric Acid  Ethyl Vanillin  Ferrous Fumrate  Fumric Acid  Glycerin  L - Cysteine HCL- Imported  Maleic
Acid  Malic Acid  Mono Sodium Glutamate / Ajinomoto  Potassium Meta Bi Sulphite  Potassium Sorbate  SSL
(Sodium Stearoyl Lactylate)  Sorbic Acid  Silver Hydrogen Peroxide  Sodium Alginate  Soya Sauce  Sodium Bi
Carbonate (Tata - Tech / Refined)  Sodium Citrate  Sodium Aluminium Sulphate-Powder
 Sodium Acid Pyro Phosphate  Sodium Meta Bi Sulphite  Wheat Gluten (BROMATE FREE IMPROVERS & FOOD ADDITIVES)
ENZYMES - ADVANCED ENZYMES
 Bakery  Biscuits  Bread  Cakes  Chapatis / Parathas  Confectioneries  Flour Mill (Wheat / Maida / Chakki Atta)
 Food Ind.  Ice-Creams  Baking Powder  Improvers  Premixes for Bakery/Flour/Food
REQUIRED 3/5 YRS EXPERIENCE EXPORT MANAGER HAVING KNOWLEDGE OF SELLING OF ABOVE PRODUCTS IN GLOBAL MARKET

E-MAIL : info@[Link], piyushhkeb@[Link] TEL : +91-22-28443638 / 28805829 / 28445978

The information of chemical/industrial grade Product given above is set in good faith and for guidance only. Users should conduct their own tests to determine the
stability and suitability before consuming and as per Govt. / Non Govt. law/rules no legislative liability / responsibility what so ever in any nature on our Company’s
Part. Not for Fertilizer / Agricultural/ Pesticide use or do not use which is Prohibited by various Government Departments / NGOs.

25 BEVERAGE & FOOD WORLD - Vol. 46 - No. 1 - JANUARY 2019

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