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Food Packaging Development: Recent Perspective

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 Journal of Thin Films, Coating Science Technology and Application
ISSN: 2455-3344
Volume 6, Issue 3
www.stmjournals.com

Food Packaging Development: Recent Perspective

Neela Emanuel1,*, Harloveleen Kaur Sandhu2
1
Associate Professor, Department of Basic and Applied Sciences, National Institute of Food
Technology Entrepreneurship and Management, Kundli, Sonipat, Haryana, India
2
Ph.D. Scholar, Department of Basic and Applied Sciences, National Institute of Food Technology
Entrepreneurship and Management, Kundli, Sonipat, Haryana, India

Abstract
Latest emerging trends in food packaging has given a boost to food processing industries.
There is a continuous demand for the cleaner label without the sacrifice of taste and flavor for
healthier ingredients. The quality of the packaged food product, freshness, sensory perception,
and convenience are all crucial purchasing factors for the millennial. Recent developments on
food packaging materials have reduced the wastages along with enhancing the product
quality as well as extending its shelf life and ensuring product safety. This article reviews the
innovative developments for the active packaging with emphasis on modified atmospheric,
antimicrobial, antioxidant, intelligent packaging, and nanotechnology in food packaging. The
emphasis is on the freshness, retaining nutritional quality and after use disappearance of food
packaging materials in the soil and water in an environmentally friendly way.

Keywords: Antimicrobial packaging, antioxidant packaging, flavor releasers, intelligent

packaging, MAP, nanotechnology

*Author for correspondence: E-mail: nemanuel99@hotmail.com

INTRODUCTION inert barrier against external environment

In the exploding populated world, feeding novel packaging techniques has certain
people is a great challenge. More farms are components like antimicrobials, flavor
there today than a decade ago. In the future, releasers, CO2 absorbers/emitters,
the global demand for food will be tremendous antioxidants, O2 absorbers in the packaging
and the food system role would be to deliver system which enhance the packaging
more nutritious food with a wide variety, performance [1] along with prevention of
improved safety with less environmental moisture infusion, ripeness indicators,
impacts and greater convenience. It, therefore, biosensors, ethylene scavengers, aroma
requires tremendous development of emitters, etc. These lead to delay in the
agricultural food technologies for raw enzymatic process, chemical spoilage,
materials, formulation processing, packaging, preserve the flavor and nutritional quality of
and temperature control through distribution the product and enhance its shelf life.
and merchandising.
Development in the present millennium is
Packaging for food production has been used moving at a fast pace and people in developed
since ages to serve the basic function of countries are shifting towards high moisture
containment, protection, information foods with desired freshness, mild use of
dissemination but the changing market trends preservatives that are safe and healthy to
and consumer awareness has shifted the focus consume. The marketing of such products with
to novel packaging techniques. Changing longer shelf life requires packaging with the
lifestyle trends with less time for consumers to additional improvement which performs some
prepare their food has posed a challenge for extra functions [2, 3]. The food loss is a major
the packaging industry to meet consumer economic concern for the food industry,
requirements. Apart from the conventional whereas poor quality food imposes many
function of product protection and acting as an health problems to the consumers. The

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Food Packaging Development: Recent Perspective Emanuel and Sandhu

presence of spoilage microorganisms is a industries as packaging materials [9] due to

major reason behind food losses. This requires their excellent physical properties and
the development of technology which not only biodegradability.
enhances the life of the food but also provides
a safer food thus minimizing food losses. ACTIVE PACKAGING
The packaging materials are polymeric
Meat, poultry, seafood and vegetables, and compounds either blended or grafted and
fruits are highly perishable unless properly having different functionalities for permeation
packaged. Protein denaturation, lipid oxidation
of gases or vapors or solute. Recent trends
and growth of microorganisms due to
favorable pH and high water activity [4, 5] require making packaging active by
reduce the product life span due to spoilage of incorporating sachets inside the package or by
these foods [6–8]. The packaging has to be addition of active agent which makes it
carried out carefully for these food products environmentally friendly with less chemical
and initial quality has to be retained for a utilization such as preservatives or additives.
longer time period thus increasing the product However, their main advantage is for the solid
life span and also reduces the food waste. food products and not for the liquid and has
other limitations too [10]. Figure 1 presents
Recently the active focus is on developing the classification of the different types of
polymers made from renewable and active packaging techniques being used.
sustainable resources to obtain biopolymers
having all functionality that can improve food
Oxygen Scavengers
quality and shelf life and are environment-
Oxygen scavengers along with modified
friendly. They are synthesized from the
naturally occurring materials such as chitosan, atmosphere packaging have been used in the
proteins, cellulose, and starch and similar type meat industry to preserve the color of red
of raw materials that are easily degradable due meats and to enhance the visual acceptability
to enzymatic action of microorganism into of meats [11, 12]. The oxygen scavengers in
simple nontoxic products and have excellent the package helped to maintain a low oxygen
mechanical properties too. The other examples concentration (0.1%) to prevent metmyoglobin
are polylactic acid (PLA) and polyhydrobutric concentration.
acid (PHB) which are gaining interest in food

Active
Packaging

Antimicrobial Scavengers/Absorbers

Essential oils Enzymes and Oxygen Moisture

bacteriocins

Antimicrobial Ethylene Carbon dioxide

Edible coatings
polymers

Ethanol Odor

Fig. 1: Schematic Diagram of Types of Active Packaging.

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Journal of Thin Films, Coating Science Technology and Application
Volume 6, Issue 3
ISSN: 2455-3344

The use of iron-based oxygen scavenger for applications. CO2 scavenging materials can be
beef packaging was found helpful in reducing enclosed in a sachet placed in the food
drip loss, as well as helped with microbial and package or fabricated as a sheet or coating.
sensory properties [13]. The vacuum
controlled atmospheric packaging of pork Calcium hydroxide is the most common CO2
sausages in a 20% CO2 and 80% NO2 with scavenger used in the food packaging systems.
iron-based scavenging sachet increased the It reacts with CO2 to produce calcium
shelf life in respect to its color and lipid carbonate and liberate water as a by-product.
stability for 20 days at a storage temperature Calcium oxide, CaO, is often used for CO2
of 20°C [14]. In case of bakery products, the absorption in large volumes in fresh produce
use of oxygen absorber sachets along with the transport vehicles but is not used in small food
food products such as bread, pastries, etc. packages. Magnesium oxide, magnesium
enhanced their shelf life by inhibiting the mold hydroxide, sodium chloride, and sodium
growth and by also preventing the lipid carbonate are some of the other agents which
oxidation thus preventing off-flavor absorb CO2 on the basis of a chemical
production. These sachets can be used along reaction.
with modified atmosphere packaging of
bakery items to enhance the effect of these CO2 gas can be adsorbed onto physical
sachets [15, 16]. adsorbents such as zeolite and activated
carbon. Carbon dioxide can be added in many
UHT treated milk packed in oxygen different forms like absorbent pads and
scavenging film lined aseptic packaging was moisture-mediated bicarbonate chemicals in
found to contain less of the dissolved oxygen packets.
and other volatiles associated with the
staleness of the milk [17]. In case of cheese, Moisture Regulators
oxygen scavengers were found to act as mold Packaged food products interact with their
inhibitors [18]. package environment and may lose or gain
moisture thus disturbing the Equilibrium
Carbon Dioxide Absorbers/Releasers relative humidity (ERH) of the product. Both
Although carbon dioxide is used in modified the loss of moisture or moisture uptake
atmospheric packaging but the accumulation adversely affects the product shelf life and its
of carbon dioxide in the food product can have acceptability. The build-up of moisture in
a negative effect on the quality of the food minimally processed and high water activity
product. This is a cause of major concern in foods results in microbial proliferation
the case of carbon dioxide producing foods (bacteria and mold growth) as well as causes
such as fermented foods and fresh produce. nutritional and sensory losses to the food as
CO2 levels above a limit can cause soluble nutrients leach out into the water. This
physiological injury to the produce. At the results in decreasing the product acceptability
same time, there are foods which benefit from as well as reduces its shelf life. The take up of
high CO2 concentrations which necessitate the moisture by low water activity foods affects
use of CO2 emitters in the package. CO2 has an their texture as well as their consumer
antimicrobial effect and helps in food acceptability. The use of moisture regulators is
preservation. Theoretically the absorption or an efficient way to overcome such problems.
removal of CO2 from a gaseous phase can be
attained by physical adsorption, cryogenic Moisture regulation technology regulates the
condensation, membrane separation, and a temperature fluctuations in the package. It
chemical reaction with an alkaline solution. absorbs or desorbs the moisture to stabilize the
Membrane separation requires high- total moisture content of the package to pre-
pressurization equipment whereas the specified levels. It acts as a buffer by
cryogenic separation of CO2 gas requires supplying or removing moisture to maintain
refrigeration equipment which makes both product stability regardless of temperature
technologies unbefitting for food packaging change and other fluctuating environmental

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Food Packaging Development: Recent Perspective Emanuel and Sandhu

variables. Moisture regulators can be in the application of moisture, odor absorption or

form of sachets, moisture absorbent sheets, oxygen scavenging are used. Essential oils
pads, etc. [19]. Desiccants such as calcium such as garlic, cinnamon, etc. are also used for
oxide, calcium chloride, molecular sieves, sachets application and their antimicrobial
silica gel are widely used in fruits and activity is due to the presence of diallyl di-, tri-
vegetables and meat products to absorb the , or tetra-sulfide compounds [25]. Allyl
excess moisture present in the package isothiocyanate compounds are plant-based
environment [20] while microporous bags or compound and used as sachets for the
pads of inorganic salts and protected layer of preservations of cheese products or leafy
solid polymeric humectants are used to buffer vegetables as they inhibit yeast or mold
the humidity inside the cartons [19, 20]. growth [26].

Some commonly used moisture regulators are Essential oil coating can be applied to the food
Dri-Loc®, MoistCatch, TenderPac®, Fresh-R- products as a thin film having antimicrobial
Pax® which accumulate the drip losses and activities due to the presence of phenolic
helps in shelf life extension. compounds. They slowly release antimicrobial
agent onto the food surface or migrates to the
Antimicrobial Active Packaging surface and prolong the product shelf life and
Foodborne outbreaks are a major concern and prevent the incidence of foodborne illness
to overcome this problem new innovative caused by pathogenic microorganisms.
technologies are developed and one of them is Various essential oils such as Citrus limonum
antimicrobial packaging for fresh food L., Citrus aurantium L., and Citrus sinensis L.,
products. The main focus is to obstruct the thyme and oregano or germanium dill and
bacteriological growth and retain the quality, marjoram can be promising antimicrobial
freshness and extend the shelf life of the food agent that can be used for preservation of meat
products. The other significant aspect is to products [27, 28]. Sodium lactate incorporated
utilize the kind of packaging which is easily into cellulose acetate films helped in the
degraded in the environmental friendly way preservation of sausages by controlling the
[21, 22]. microbial population.

There are various ways by which antimicrobial In the recent development naturally derived
packaging can be used. The food products are antimicrobial agents are used in packaging of
enclosed using sachets/pads/sheets/blankets processed meats, cheeses, and other foods
containing volatile antimicrobial agents into which have a relatively smooth product
packages. These can be in the form of oxygen surface coming in contact with the inner
and moisture absorbers or generating ethanol surface of the package [29]. Biodegradable
vapor. Oxygen and moisture absorbers avert film produced by blown extrusion using
the microbial growth by making anaerobic thermoplastic starch, poly (butylene adipate-
conditions and thus lowering the water co-terephthalate) (PBAT) and 4.5% potassium
activity. They are normally used in bakery, sorbate as antimicrobial agent increased the
pasta and meat industry to inhibit oxidation shelf life of fresh pasta by regulating the
and water condensation [22]. Ethanol vapor microbial growth [30].
generators are used in bakery and dried fish
industry to retard mold growth by releasing The use of the antimicrobial coating in case of
ethanol into the headspace within the package fresh-cut fruits is limited but edible coatings
[23]. Absorbing pads containing organic acids can be used as antimicrobial agents with a
and surfactants are used in trays for packaged perspective to boost the keeping quality of
retail meats and poultry. These soak up meat fresh-cut produce [31]. Organic acids
exudates and inhibit microbial progression (benzoic, acetic, propionic, lactic),
[24]. For the dried food products, the sachets polypeptides (peroxidase, lysozyme, nisin,
contain silica gel/activated clay along with the lactoferrin), fatty acid esters (glyceryl
activated carbon/iron powder for dual monolaurate), plant essential oils (oregano,

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Journal of Thin Films, Coating Science Technology and Application
Volume 6, Issue 3
ISSN: 2455-3344

cinnamon) are some of the potential packaging material in the form of chemical
antimicrobials which can be incorporated into reactions or the packaging products leach into
the edible coatings [32]. Postharvest quality the food. This may lead to some off-flavor
deterioration in fresh produce such as berry production known as scalping or it may lead to
fruits, apricots, pears, whole cantaloupe and the accumulation of the volatile flavor
minimally processed broccoli has been components in the food environment. The
delayed with the application of chitosan-based migration of chemical compounds leading to
edible coating [33–36]. Being natural these do off-flavor production results in the reduction
not pose a harmful health effect. of consumer acceptability. This problem can
be overcome by either the use of flavor
Addition of oregano essential oil to cassava releasers or flavor absorber sachets. The use of
starch-based biodegradable films enhanced the flavor releasers can help to improve the
film mechanical and barrier properties along sensory characteristics of the food and its
with providing antimicrobial and antioxidant overall consumer acceptability as a result of
properties to the film. The films when applied to emitting pleasing flavors into the food product
ground beef enhanced its shelf life due to its [1]. Flavor releaser compounds can be used
antimicrobial activity and also by inhibiting lipid either with direct contact between food and
oxidation [37]. Applying oregano essential oil as packaging material or with an indirect contact
a surface coating to cassava bagasse based between them.
biodegradable trays enhanced the antimicrobial
properties of the packaging. The trays were Indirect system of flavor release is generally
exhibited action against molds, yeast, Gram- applied for releasing the flavor compounds
positive and gram-negative bacteria and also into solid food products as. Flavor release, in
decreased the water absorption and adsorption this case, involves three steps as described in
properties of the trays [38]. Figure 2.

Ethylene Absorbers One example of an indirect contact system is

Ethylene gas helps in the ripening of the fruits. PolyIFF® from International Flavor and
Climacteric fruits such as bananas, guava tend Fragrances Inc. [39].
to produce this gas even after harvesting which
results in over-ripening of the produce. Direct system of flavor release is used to
Ethylene absorbers just prevent over-ripening deliver aroma and non-volatile flavor
of the produce. To extend the ripening process compounds into mostly beverage products.
and extend fruit shelf life, and reduce or Flavor release in this case generally involves
eliminate ethylene from packages, there are five steps which are depicted in Figure 3.
three different mechanisms. They are
classified as ethylene action inhibitors, One example of a direct contact system is the
ethylene synthesis inhibitors, and ethylene chocolate-flavored milk bottle from Add
oxidants responsible for removing it from the Master [39].
environment. Ethylene scavenger compounds,
whose aim is to eliminate ethylene from the Antioxidant Packaging
environment of fresh fruits and vegetables, Reactive free radicals like superoxide, peroxyl,
slowing down the ripening processes and the hydroxyl and alkoxyl and non-radicals such as
deterioration of vegetable products, extending hypochlorous, hydrogen peroxide, etc. cause
the shelf life of fruits and vegetables are the oxidative damage of lipids, nucleic acids
commonly used in packaging and are and proteins thereby resulting in a change of
incorporated as a coating or incorporated into product texture and color, off-flavors
the polymer matrix. development, toxic aldehyde formation and
loss of nutritional value of the product. This is
Flavor Releasers and Absorbers the primary cause of the decline in the shelf
Long-term storage of foods in their packaging life of foods, mainly, meat, poultry, and
containers leads to the interaction of food with seafood [40, 41].

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Food Packaging Development: Recent Perspective Emanuel and Sandhu

Fig. 2: Flavor Release in an Indirect System.

Fig. 3: Flavor Release from a Direct Contact System.

This can be overcome by the use of ground pork extended its shelf life due to the
antioxidant packaging system which can be in antioxidant activity of the added phenolics by
the form of an independent sachet or pad preventing the lipid oxidation of the pork
packed along with the food product or by samples [13].
incorporation of the active ingredient in the
packaging material which can either absorb Essential Oils
the undesirable compound from the food or Essential oils have been explored to have a
release the antioxidant into the food wide range of potential health benefits. They
headspace. The sachet or pad contains a have anti-cancer, anti-inflammatory, anti-
compound or a mixture of compounds which diabetic, antiulcerogenic, antidepressant,
either retains or releases a particular gas or antianxiety, antioxidant and antimicrobial
vapor whose presence or absence is beneficial properties which makes them an option for
for the food. using in packaging material. When applied to
food, EOs can perform an antimicrobial,
Use of phenolic compounds like tannic acid, antioxidant or flavoring function. The most
caffeic acid, green tea extracts improved the important action of an EO is to minimize or
barrier properties of biodegradable films even eliminate the presence of microorganisms
formed from gelatin and turmeric. They and/or reduce the phenomenon of lipid
imparted higher tensile strength, low water oxidation.
vapor permeability, and water solubility of
films due to the creation of cross-linking. Fernández-Pan et al. (2014) [42] tested the
These films when used for the storage of fresh efficacy of oregano and garlic EOs in direct

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Journal of Thin Films, Coating Science Technology and Application
Volume 6, Issue 3
ISSN: 2455-3344

contact with chicken breast and incorporated aeruginosa, A. hydrophila, E. coli and S.
into a protein matrix. They observed that EOs typhimurium of pangasius fish fillet and had
controlled the microbial action when applied antimicrobial activity of Bac7293 for at least
in direct contact, but there was a reduced 12 months at 4 °C and 25 °C. This suggested
adhesion and homogeneity of the antimicrobial high potential application of PLA/SP +
on the surface of the chicken as compared to Bac7293 film as a good antimicrobial
their use within a structural matrix, which packaging for pangasius fish fillets [47].
ensured that antimicrobials were distributed
homogeneously and remained ineffective MODIFIED ATMOSPHERIC
doses during the storage period (13 days). PACKAGING
MAP involves the changing of the packaging
Winter Savory, cinnamon, clove, Satureja, environment either by flushing in a suitable
oregano oils have been used in the biopolymer combination of different gases or by changing
matrices to impart antimicrobial effect to the the permeability of the package to achieve a
packaged food. Lemon, thyme cinnamon has certain specific composition of gases to
an antibacterial effect and bergamot essential achieve an enhanced shelf life, inhibit mold
oil has both antibacterial and antifungal effect. growth and several other benefits [48]. MAP
can be either an active MAP or passive MAP.
Enzyme and Bacteriocins Active MAP involves flushing the package
Bacteriocins are the antimicrobial peptides with a fixed composition of gases to prevent
produced by lactic acid bacteria and have been the food product from exposure to gases which
used to control the growth of spoilage and can reduce their shelf life or result in microbial
pathogenic microorganisms in food [43]. growth. This composition is then maintained
Bacteriocins are generally recognized as safe with the help of barrier packaging. On the
(GRAS) substances, are generally inactive and other hand, passive packaging uses the
nontoxic on eukaryotic cells and the respiration rate of the product as well as the
consumers, can be easily inactivated by permeability of the package to achieve the
digestive protease, having little influence on desired steady gas composition [49].
the consumer's gut microbiota, are usually
active in wide range of pH and temperature Recent developments in MAP include the use
and are relatively broad antimicrobial of High-oxygen Modified Atmosphere
spectrum against many foodborne pathogenic Packaging, Controlled Modified Atmosphere
and spoilage bacteria. This makes them a Packaging and Intelligent modified
potent option to be used as an antimicrobial atmosphere packaging. Use of 80% oxygen
agent [44]. Nisin and pediocin are the common and 20% carbon dioxide has been reported to
bacteriocins which have been approved and enhance the shelf life of red meat by
being widely used in the food products [45] maintaining the oxymyoglobin and better
but they are ineffective against gram-negative hygiene quality [50]. However, the high-
bacteria. Only few purified LAB bacteriocins oxygen content in HiOx-MAP has found to
effective against gram-negative bacteria have induce lipid oxidation and as well as reduce
been reported. Purified enterocin AS-48 the tenderness and juiciness of the meat when
against Escherichia coli and purified enterocin compared to vacuum packaging of the same
E760 against many strains of Salmonella [51]. Controlled modified atmosphere
enterica, E. coli, Yersinia enterocolitica, packaging (CMAP) involves the initial
Yersinia pseudotubercolosis, Citrobacteri modification of the gases inside the package
freundii, Klebsiella pneumonia, Shigella and then maintaining the same by the use of
dysenteriae and Campylobacter jejuni [46]. silicone membranes made up of silicon rubber
which has high permeability towards O2, CO2,
PLA/SP film impregnated with bacteriocin and ethylene. The use of CMAP conditions
7293 had high antimicrobial efficiency against has reported increasing the keeping quality of
both gram-positive and gram-negative bacteria Salicornia bigelovii Torr. [52] and Agrocybe
like L. monocytogenes, S. aureus, P. chaxingu [53] as compared to other storage

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Food Packaging Development: Recent Perspective Emanuel and Sandhu

conditions. They have their sensory quality hand acts upon these changes (active). Smart
retained for a longer time and had improved packaging or biosensors to the way from
shelf life. Intelligent modified atmosphere producers to consumer. Smart packaging
packaging involves incorporation of intelligent allows to track and trace a product to analyze
packaging techniques into a MAP system to and control the or outside the package to
achieve desired results. It involves monitoring inform its manufacturer, retailer or consumer
the freshness of the product depending on the on the product's condition at any given time. It
volatiles produces during spoilage, use of is used to extend shelf life, monitor freshness,
time-temperature indicators or RFID tags. display information on quality, and improve
product and customer safety [55]. Intelligent
Intelligent Packaging packaging refers to packaging that contains an
Packaging which is integrated with a sensor or
external or internal indicator to provide
an indicator which tells about the kinetic
information about aspects of the history of the
changes related to the quality of the product is
package and/or the quality of the food [56] and
called intelligent packaging. These packaging
systems monitor the quality of the product the different intelligent packaging techniques
from production until the endpoint [54]. This are classified in Figure 4.
packaging technology involves the use of
Radio frequency identification (RFID) tags, RFID Tags
time-temperature indicators, gas indicators and RFID uses tags affixed to assets (cattle,
biosensors for monitoring the quality of the containers, pallets, etc.) to transmit
packaged food product. Intelligent packaging accurate, real time information to a user’s
systems are gaining importance these days information system. RFID is one of the
with food safety becoming an important many automatic identification technologies
feature connected to the product. (a group which includes bar-codes) and
offers a number of potential benefits to the
Intelligent and Smart Packaging meat production, distribution and retail
Smart packaging provides a total packaging chain. These include traceability, inventory
solution that monitors changes in a product or management, labor saving costs, security
its environment (intelligent) and on the other and promotion of quality and safety [57].

Thermochromic
Indicators

TTIs
Indirect
O2, CO2,
time/temperature etc.
Gas Sensors

RFID tags

Intelligent Biosensors for pathogen or

Packaging toxin identification

Microwave doneness
Indicators

Direct Freshness Indicators

Pathogenic bacteria,
volatile aroma
compounds Maturation Indicators

Physical Shock Indicators

Light protection

Fig. 4: Schematic Diagram of Types of Intelligent Packaging.

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Journal of Thin Films, Coating Science Technology and Application
Volume 6, Issue 3
ISSN: 2455-3344

RFID tags can be classified according to two the product. CO2 sensors are commonly used
types: active tags which function with battery in MAP as CO2 helps in preventing the growth
power, broadcast a signal to the RFID reader of aerobic bacteria and reduce the metabolic
and operate at a distance of up to rate of microbes inside the package [61]. CO2
approximately 50 m. Passive tags have a sensors are either electrochemical-based or
shorter reading range (up to approximately 5 optical based. Optical sensors are based on the
m) and are powered by the energy supplied by color change of a pH-based indicator dye or
the reader (giving them essentially unlimited CO2–induced fluorescence change of a
life). luminescent dye.

Common RFID frequencies range from low NANOTECHNOLOGY IN FOOD

(~125 kHz) to UHF (850–900 MHz) and PACKAGING
microwave frequencies (~2.45 GHz). Low Nanotechnology includes the design, production,
frequency tags are cheaper, use less power and and use of devices or structures with one of its
are better able to penetrate non-metallic
sides with a size of 1–100 nm. The reduction of
objects. These tags are most appropriate for
use with meat products, particularly where the the particle to this size results in the development
tags might be obscured by the meat itself and of certain physical and chemical properties which
are ideal for close-range scanning of objects are different from those of the bulk materials [62].
with high water content [54]. Nanomaterials are produced by various methods
such as grinding, laser technology or vaporization
Time-temperature Indicators and cooling. Other methods include self-
Time is an important factor which brings about assembled layer formation, solvent extraction,
quality changes in the product during its biomass reaction, etc. Nanotechnology plays an
storage as well as transportation. Due to important role in modern packaging solution
temperature abuse, it becomes difficult for the ranging from barrier packaging materials using
product to provide the printed shelf life. Thus nanocomposites, nano-particle based
monitoring temperature during the entire antimicrobials to sensors used for detecting
storage period of the product becomes an
changes in the food product. Figure 5 shows
important parameter to indicate indirectly the
state of quality of the product and helps to the different nanotechnology techniques used
determine the actual shelf life of the product. in packaging. Cassava-based biodegradable
Time-temperature indicators show time- packaging films containing lycopene
temperature dependent changes that reflect the nanocapsules increased the tensile strength,
temperature history of the food product [58]. elongation of the film. It also provided a
TTIs are often based on the color change greater barrier to light transmission UV/Vis
produced in the chromatic indicator due to a compared to the control films and the
pH drop brought about in the product as a commercial polyethylene film. When used for
result of some temperature-induced reactions storage of sunflower oil, it prevented its
[54, 59] or due to change in the color of a oxidation and enhanced the shelf life. The
polymer coating brought about at a prepared films had a rapid biodegradability for
temperature-dependent rate [60]. 15 days thus showing the potential of lycopene
nanocapsules to be used for active
Gas Indicators
biodegradable packaging [63].
Gas sensors are mainly used in MAP to
determine the gas leakage from the package.
CO2 or other gases which are used in the MAP Nanosensors
help to maintain the shelf life and quality of Incorporation of nanosensors in the food
the product. A decrease in the concentration of packaging will play a vital role in the future.
these gases depicts a decrease in product Nanosensors detect the spoilage of food by
quality. Hence the concentration or leakage of sensing the change in the color of the product
these gases needs to be determined or by sensing the gas formed due to spoilage
continuously. Gas sensors play an important of the product such as hydrogen, hydrogen
role in monitoring the gas composition inside sulfide, nitrogen oxides, Sulphur dioxide and
the package and indicate about the quality of ammonia [64].

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Food Packaging Development - Recent Perspective Emanuel and Sandhu

Nanotechnology

Nanosensors Nanocomposites

Nanoparicles

Inorganic and
Organic
metal oxide

Fig. 5: Schematic Diagram of Different Nanotechnology Techniques Being Used.

The sensors are made up of a data processing temperature has been attained or not. Full-
unit along with a sensing part which can either time-temperature history nanosensor records
detect the color change, gas formation or time-temperature combinations over a period
chemical compound converting it into of time and are used to detect temperature
electronic signals [65]. Nanosensors have been changes in frozen foods [77]. iStrip of time-
used in the detection of pesticides in fresh temperature indicator assists in the detection
fruits and vegetables, carcinogens in food of spoilage of food based on the temperature
materials [66], adulteration in food and history [78].
beverages [67], pathogens such as
Staphylococcal enterotoxin B and cholera Nanocomposites
toxin [68], detection of volatile organic Nanocomposites are polymer materials made
compounds [69] and temperature abuse in conjugation with nanoparticles to enhance
indication [70]. Nanosensors used for food the properties of polymers [79]. Nanoparticles
packaging can be metal (palladium, platinum impart chemical functionality, stability to heat
and gold) based nanosensors used for and cold are achieved, excellent barrier
detection of aflatoxin B1 in the milk [66], properties to the polymer material and helps to
detection of color change or gas production in enhance the shelf life of the stored. They
the food due to spoilage [64]or the discovery inhibit insect infestation inside a packaged
of any change in light, heat, humidity or gas food, good barrier property against carbon
into electric signals [71]. Single-walled carbon dioxide leakage from carbonated beverages.
nanotubes and DNA have found use in the Nanoclays have been used effectively to
detection of the pesticides on fruits and impart these gas barrier properties. Aegis,
vegetable surface [72]. Carbon black and Imperm, and Durethan are commercially
polyaniline nanosensors have been used for available nanoclays which are biodegradable
the detecting carcinogens present in the food in nature [80]. Aegis is a good oxygen
materials [73], detection of microorganisms scavenger and retains CO2 in carbonated
that infest the food [74] and for the detection beverages [79]. Durethan provides stiffness to
of foodborne pathogens [75]. Surface paperboard packaging for fruit juices [81] and
plasmon-coupled emission biosensor (with Imperm is a good oxygen scavenger [82].
Gold) have also been used to detect pathogenic Nanoclay (polymer and nanoparticles) reduces
organisms [76]. the leakage of carbon dioxide from carbonated
beverage bottles by creating efficient gas
Abuse indicators, a type of nanosensors have barriers [79]. Nanocor prevents such leakages
been used to determine if the anticipated in plastic beer bottles [80]. Zinc oxide and

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Journal of Thin Films, Coating Science Technology and Application
Volume 6, Issue 3
ISSN: 2455-3344

pediocin and silver-coated nanocomposites act Silicon dioxide nanoparticles have helped to
as an antimicrobial agent [83], degrade the reduce the leakage of moisture from packaged
lipopolysaccharide [84] and cause irreversible food [90]; they act as anticaking and drying
damage to the bacterial DNA [85]. agent [91] and absorbs the water molecules in
food, showing hygroscopic applications [92].
Bio-nanocomposites (cellulose and starch) are
efficient layering material for packaging Titanium dioxide nanoparticles act as food
applications. Top Screen DS13 and Guard IN colorant [92], act as photocatalytic disinfecting
Fresh helps in the ripening of fruits and agent [93] and are used as food whitener for
vegetables by scavenging ethylene gas [86]. food products such as milk, cheese, etc. [94].
NanoCeram PAC helps in rapid absorption of Polymeric nanoparticles are known to be
unpleasant components which may cause foul efficient delivery systems and have
odor and create repulsive taste [86]. bactericidal properties [88].

Nanoparticles Green Packaging

Nanoparticles which have earlier been used in Polymers used in the packaging industry are
the drug delivery system are now being used fossil-based polymers and their production
in food packaging to exert barrier properties causes the environment to be disturbed due to
and antimicrobial properties. Silver increasing the effect of gases like methane,
nanoparticles (AgNPs) are strong SO2, nitrous oxide, and raising the level of
antimicrobials against various bacteria [87] CO2 in the ecosystem which finally results in
and even against those which are resistant to misbalance in climate pattern and
other chemical antimicrobials. AgNPs also subsequently, devastating disasters will occur.
absorb and decompose ethylene and hence Various harmful gases including alkenes,
extend fruits and vegetable shelf life [88]. alkanes, aromatic and chlorinated
AgNPs catalyze free radical formation in the hydrocarbons are emitted during incineration
of synthetic polymers.
bacterial cell which results in cell death due to
oxidative stress. AgNPs also bind to
Green polymers can be an alternative to these
membrane proteins causing pits in the cell
polymers as they do not pose any
structure and resulting in morphological
environmental risk and are easily degradable.
changes and cell death due to variation in They can be produced from both renewable
molecular transport and ion balance within the and synthetic materials. Green polymers are
cell. They are also found to react with categorized into synthetic polymers and bio-
phosphorus groups of DNA thus resulting in based polymers which are totally or partially
cell death. These nanoparticles create produced from natural polymers such as
functional antimicrobial materials when proteins, polysaccharides, and lipids; and poly-
incorporated into the polymer. Controlled blends made from a mixture of bio-based and
release of these particles into the food can synthetic polymers, or biopolymer blends. A
keep the food microbiologically safe for a long bio-based material is defined as a product
time. Along with silver nanoparticles, titanium partly or wholly obtained from biomass, a
dioxide nanoparticles can also be used as material of biological origin. However, some
potent antimicrobials for packaging polymers like PLA containing building blocks
applications. Chitosan and gelatin which are derived from sugars are also considered as bio-
well known for their biodegradable properties based products. Most of these bio-based
when fabricated into nanocomposite films materials have certificates proving they can be
using polyethylene glycol and silver utilized in food-contact applications.
nanoparticles (AgNPs) resulted in enhancing
the mechanical properties and a decrease in Bio-based polymers can be directly isolated
light transmittance through the film. These from biomaterials such as polysaccharides,
films also resulted in enhancing the shelf life protein, and lipids or can be produced by
of red grapes as compared to control chitosan chemical synthesis using bio-based monomers
and gelatin-based films [89]. such as polylactic acid (PLA).

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Food Packaging Development: Recent Perspective Emanuel and Sandhu

Edible coatings used in packaging are also 2. Kerry JP. New Packaging Technologies,
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