An Overview of Advances in Food Packaging and Engineering

Authors

  • Ananya Pandey Student, Department of Agricultural Sciences, IIMT University, Meerut, India.

Keywords:

Biodegradable Packaging, Modified Atmosphere Packaging (MAP), High-Pressure Processing (HPP), Nanotechnology in Packaging, Sustainable Food Packaging

Abstract

The field of food packaging and engineering has seen significant advancements driven by the need to extend shelf life, ensure food safety, and address environmental sustainability. This review provides an overview of recent developments in packaging materials, technologies, and engineering methods. Key innovations include biodegradable and edible packaging materials, such as polylactic acid (PLA) and protein-based films, which offer sustainable alternatives to traditional plastics. Active and intelligent packaging systems, incorporating oxygen scavengers and time-temperature indicators (TTIs), enhance product preservation and provide critical information on food quality. Engineering innovations like Modified Atmosphere Packaging (MAP) and High-Pressure Processing (HPP) extend the shelf life and safety of food products without compromising their sensory qualities. Nanotechnology, through the use of antimicrobial nanoparticles and improved barrier properties, further enhances packaging performance. Additionally, efforts towards sustainability are emphasized through recycling, reusability, lightweighting, and minimalist design. This review highlights how these advancements are reshaping the food packaging industry, contributing to better consumer experiences and environmental stewardship.

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Published

2024-06-23

Issue

Vol. 7 No. 1 (2024): Journal of Advanced Research in Food Science and Nutrition

Section

Review Article

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Copyright (c) 2024 Journal of Advanced Research in Food Science and Nutrition

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