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Innovations in Packaging to Monitor and Maintain the Quality of the Food Products

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Abstract

Packaging is a technology and art that has been developed to enclose and protect a variety of objects for use in trade, storage, and circulation. Creating concepts for active and intelligent packaging has improved the superiority of food products and produced a wealth of new outcomes for postponing the deterioration of packaged food. Unquestionably, one of the best advancements in packaging technology is active packaging. Active packaging, such as modified active packaging (MAP) systems, improves appearance and delays ripening while also extending the shelf life of fresh items, providing a high-quality food product and lowering economic losses. To maintain the freshness of packed food products like fresh fruits, vegetables, dairy, and meat products, there are several different packaging solutions available. By incorporating components like antimicrobial agents, antioxidants, carbon dioxide absorbers, etc. in the built-in packaging systems, such as the packaging films, sachets, or an absorbent pad, that either release or absorb active chemicals into the packaged goods or adjoining environment, aids in extending the stability of packed food products and improves the performance of the packaging. These elements can surround the food, preventing food deterioration and extending the shelf life of the product. This extensive analysis examines the cutting-edge active food packaging technologies that have recently been developed with the aim of preserving or extending the shelf life and quality of food products.

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Data availability

The data that support the findings of this study can not be shared at this time as the data also forms part of an ongoing study. Data may be are available from the corresponding author upon reasonable request.

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Acknowledgements

We are thankful to Delhi Technological University for providing us necessary facilities to conduct these studies.

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  1. Department of Applied Sciences and Humanities, ABES Engineering College, Ghaziabad, 201009, India

    Neelam Yadav

  2. Department of Polymer Science and Chemical Technology, Delhi Technological University, New Delhi, 110042, India

    Raminder Kaur

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Yadav, N., Kaur, R. Innovations in Packaging to Monitor and Maintain the Quality of the Food Products. J Package Technol Res 8, 15–50 (2024). https://doi.org/10.1007/s41783-024-00163-4

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