Novel food packaging technologies: Innovations and future prospective

• Main Authors: Ishrat Majid, Gulzar Ahmad Nayik, Shuaib Mohammad Dar, Vikas Nanda
• Format: Article
• Language: English
• Published: Elsevier 2018-10-01
• Series: Journal of the Saudi Society of Agricultural Sciences
• Online Access: http://www.sciencedirect.com/science/article/pii/S1658077X16300765

Novel food packaging technologies arose as a result of consumer’s desire for convenient, ready to eat, tasty and mild processed food products with extended shelf life and maintained quality. Recent trend of lifestyle changes with less time for consumers to prepare foods posed a great challenge toward food packaging sector for the evolution of novel and innovative food packaging techniques. The novel food packaging techniques, viz. active packaging, intelligent packaging and bio active packaging which involve intentional interaction with the food or its surroundings and influence on consumer’s health have been the major innovations in the field of packaging technology. These novel techniques act by prolonging the shelf life, enhancing or maintaining the quality, providing indication and to regulate freshness of food product. The advancement in novel food packaging technologies involves retardation in oxidation, hindered respiratory process, prevention of microbial attack, prevention of moisture infusion, use of CO2 scavengers/emitters, ethylene scavengers, aroma emitters, time-temperature sensors, ripeness indicators, biosensors and sustained release of antioxidants during storage. The novel food packaging technologies besides the basic function of containment increase the margin of food quality and safety. The novel food packaging techniques thus help in fulfilling the demands throughout the food supply chain by gearing up toward persons own lifestyle. The main objectives of this review article are to provide basic knowledge of different new and innovative food packaging techniques about their way of preservative action, effectiveness and suitability in various types of foods. Keywords: Innovative, Shelf life, Packaging, Bio active