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Review Papers | Food Science | India | Volume 6 Issue 4, April 2017

Innovative Food Packaging

Rohan Girdhar Patil ^[2] | Vishwajit Birhade | Vinod Jadhav

Abstract: Food processing and packaging industries spend an estimated 15 % of the total variable costs on packaging materials. Industrial processing of food, reduced consumption of animal protein, importation of raw materials and ingredients to be converted in the India, and scarcity of time to select/prepare food from fresh ingredients have enhanced innovation in food and beverage packaging. The principal function of packaging is protection and preservation from external contamination. This function involves retardation of deterioration, extension of shelf life, and maintenance of quality and safety of packaged food. Traditional food packages are passive barriers designed to delay the adverse effects of the environment on the food product. Active packaging, however, allows packages to interact with food and the environment and play a dynamic role in food preservation. The presence of oxygen in a package can trigger or accelerate oxidative reactions that result in food deterioration Oxygen facilitates the growth of aerobic microbes and molds. RFID has recently found its way into numerous applications in the food industry, ranging from food monitoring and traceability to enhancing food safety, to improving supply chain efficiency.

Keywords: absorption, active food packaging, adsorption, electronic product code EPC, food scalping, intel- ligent food packaging, migration, nanocomposites, nanosensors, nanotechnology, nanotubes, oxygen scavenger, permselectivity, radio frequency identification RFID, time-temperature indicator TTI

Edition: Volume 6 Issue 4, April 2017,

Pages: 1287 - 1291

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