Faculty of Chemical And Food Engineering

Program of Food Technology

Food packaging technology

The role of packaging on food quality, shelf life and safety

Name ID No
Abdurazak Hussien BDU1500294
Bukayaw simeneh BDU1500347

Submitted to: Mesfin Wogayehu (PhD)

Date may 2023
 OUTLINE

Introduction

Packaging and factors affecting food quality, shelf life and safety

General role of packaging in food quality

Role of packaging in food safety

Packaging material and design effect

Food quality, safety and shelf life enhancing packaging technologies

Conclusion 2
 Introduction

Food packaging is a coordinated system of preparing food for transit, distribution, storage,
retailing, and end-use that satisfies the final customer at the lowest possible cost(Clark, 2014).

 Food packaging can delay product deterioration,

preserve processing benefits,

 maintain or improve food quality and safety.

And boost shelf life

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Packaging thus offers defense against three main categories of outside influences

 chemical,

biological, and

 physical hazards.(MARSH, 2007).

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Chemical protection reduces compositional alterations .

A chemical barrier can be created using numerous different packing materials(MARSH, 2007 ).

Disease and spoilage are prevented through biological protection.

biological barriers keep the senescence-controlling conditions in place(Clark, 2014)

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Food is physically protected against mechanical harm.

Physical barriers are frequently used as shipping containers(Goswami et al., 2020).

Packaging is a crucial component of the food industry that is linked to food quality and safety,
as well as food shelf life and marketing communications(Rasul et al., 2022).

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food quality describes characteristics that affect a product's perceived value by customers
This encompasses undesirable qualities like
deterioration,
contamination,
adulteration, and risks to food safety
And desirable qualities like
color,
flavor,
 and texture.(Bremner 2010)
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Food safety refers to the assurance that food is suitable for ingestion by humans in the manner
intended

toxicity and hazard helps to understand food safety

The ability of a material to cause harm or injury of any type under any circumstances is known
as toxicity(Turner, 2016)

Physical, chemical, and biological hazards can have adverse effect on consumers' health

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The shelf life of food is amount of time during which it will be secure in its ability to maintain
acceptable

sensory,

chemical,

 physical, and

microbiological qualities as well as any labeled nutritional information(Srey, 2012)

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The best way to determine a product's shelf life is throughout the product development stage.

It is critical to consider packaging needs of product during PD(Majid et al., 2016).

predictive methods are used for calculating shelf life for products with long shelf lifetimes

Increasing temperature is the most common means of accelerating shelf life

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 Packaging and factors affecting food quality, shelf life and safety

shelf life limiting characteristics of products can be predicted at the time of production

based on

prior experience with similar products

the product's intrinsic and extrinsic characteristics(Brown et al., 2011).

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Packaging and factors affecting food quality, shelf life and safety

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Chemical/Biochemical Processes

Reactions inside the food or with its components might lead to numerous significant
deteriorative changes

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Oxidation
Oxygen and a multitude of chemical food constituents interact.
 this interaction leads to change in
 the appearance,
flavor,
nutritional value, and
occasionally even the physical properties of food.
o Some of the impacts are detrimental and reduce shelf life(Jones, 2000)

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Respiration rate

fruits and vegetables have a rate of respiration(Bradley & Castle, 2011).

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So respiration depletes reserves and results in quality loss.

Use of temperature control reduces the respiration rate. Extending the life of the product .

Temperature control combined with MAP further suppresses the growth of yeasts, moulds and
bacteria, extending shelf life further(Bradley & Castle, 2011).

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Microbiological Processes

The majority of microorganisms will grow or reproduce in favorable circumstances.

Microorganisms will consume nutrients from food during the growing process and produce
metabolic byproducts like gases or acids.

They could release extracellular enzymes that have an impact on the product's texture, flavor,
odor, and appearance(Appendini & Hotchkiss, 2002).

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packing is a significant component in obtaining the desired shelf life

The gas mixture used in MAP must be selected to match the requirements of the particular
product

carbon dioxide at a concentration of 20–60% possesses bacteriostatic and fungistatic qualities

and

will inhibit the growth of mold and aerobic bacteria(Brown et al., 2011).

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PHYSICAL AND PHYSICO-CHEMICAL PROCESSES

Physical alterations can be caused by either direct physical harm

 or physico-chemical reactions brought on by the chemistry of the food itself

Packaging is important element in limiting the impact of physical deterioration on the shelf life
of a product

the use of tamper evident packaging offers a way to indicate whether packaging and,
potentially, a preservative system, have been compromised(Coles & Kirwan, 2003).
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Physical damage

Products are susceptible to vibration on

transportation

compressive pressures during stacking in warehouses

and unexpected jolts and knocks throughout their lifetime, especially in storage, distribution,
and consumer handling(Fung et al., 2018)

The outer carton shields delicate goods from physical harm and possible manipulation
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Moisture migration

An important physical factor in food shelf life reduction is moisture migration

Foods that absorb moisture must be protected(Jones, 2000)

Insect damage

Pests found in packages are divided into two categories invaders and penetrators.

By using barrier materials to stop odors from escaping the package, it is possible to prevent them

Several innovative packaging techniques have been developed to reduce potential infection(Brown et
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al., 2011)
cont…

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 General Role of packaging in food quality

Protection from contamination

One of the critical roles of packaging in preserving food quality is the prevention of
contamination.

Proper packaging helps to reduce the risk of spoilage and contamination and helps maintain
food product freshness during transportation, storage, and handling(Taylor, 2010).

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preservation of nutrients

The preservation of nutrients is an essential function of packaging in maintaining food quality.

Properly packaged foods retain their nutrient content over an extended period (Fernández
García et al., 2001).

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Maintenance of flavor, aroma, and texture

Flavor, aroma, and texture are also critical qualities that packaging helps maintain in food
products

Packaging materials can affect the food flavor and aroma by absorbing or releasing volatile
components

The texture of food products can also be affected by packaging

especially in the case of products that require a specific level of moisture(Rasul et al., 2022).
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 Role of packaging in food safety

Barrier to microorganisms and pests

protect food products from contamination by external factors like microorganisms, insects, and
dust
Food packaging materials are often designed to be impermeable to
o air
o water
o and other gases
 making it difficult for bacteria, mold, and other microorganisms to survive and proliferate
inside the package(Atkins, 2015).

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Prevention of chemical contamination

Prevention of chemical contamination is another crucial function of packaging.

Packaging materials are carefully selected to ensure that they do not interact with food products

and that chemicals are not leached from the packaging into the food material.

Proper packaging ensures the safety of food for human consumption(Bradley & Castle, 2011).

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 Packaging material and design effect

The role of packaging material and design has a significant impact on food quality, food safety
and shelf life

Selecting the right material for a particular food product is crucial as packaging materials have
different properties

appropriate material and design of packaging is necessary for safe and quality food product .

Various design features may impact the packaging's effectiveness in preserving food quality,
including the shape, size, and closure type (Jones, 2000).
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 Food quality, safety and shelf life enhancing packaging technologies

Active packaging and intelligent packaging are two types of packaging technologies that are
designed to extend the shelf life of food products and improve their safety and quality.

Active packaging refers to packaging that has been designed to actively interact with the food
product it contains.

This can include the use of oxygen scavengers to remove oxygen from the packaging,

 or the use of antimicrobial agents to inhibit the growth of bacteria and other microorganisms
(Wyrwa & Barska, 2017).
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 Active packaging
Active packaging can be divided into three :

1. Absorbers or Scavengers- remove undesired compounds.

2. Releasing Systems- Actively add or release compounds.

3. Other Systems –Such as self heating, self cooling and preservation.

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Antimicrobials
In order to suppress the intended microbiological activities (Appendini & Hotchkiss, 2002).

Oxygen Scavengers

 High level of Oxygen in food packaging leads to

o Microbial growth

o the development of off flavors, color changes, nutrient loss

and the formation of harmful end products.

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 Ethylene Scavengers

Many fruits and vegetables are sensitive to ethylene.

when present for an extended period of time, causes food quality to degrade through changes in
taste, odor, and color as well as microbial development.

Scavengers of ethylene prolong the food's shelf life while preserving its original
quality(Gaikwad et al., 2020).

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 An intelligent packaging

The physicochemical conditions of the product is monitored by an intelligent packaging system

Integrating sensors, indications, or radio frequency identification systems (RFID) is the key
component of intelligent packaging (Vanderroost et al., 2014).

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Sensors

consists of

a receptor that converts chemical or physical information into an energy form

and a transducer that converts that energy into a usable analytical output(Kuswandi et al., 2011).

• Bioreceptor and transducer

Are two components of biosensors that are used to detect, transmit, and store information about
biological responses (Siracusa & Lotti, 2019).
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Indicators

Intelligent indicators are substances that provide information about quality

time-temperature indicators

Oxygen indicators

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Radio Frequency Identification (RFID)

wireless technology that uses tags and scanners attached to pallets and containers to collect real-
time data on

temperature

relative humidity

shelf life

and nutritional information(Mary R. Yan, 2022)

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MAP(modified atmosphere packaging)

The shelf life of packed food goods is significantly increased by MAP.

For MAP goods, adding a temperature control system as an additional barrier is crucial for quality
preservation and microbiological control (Han, 2013).

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Generally

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 Conclusion

Packaging plays an essential role in maintaining the quality of food products by

protecting them from contamination

preserving nutrients

and maintaining their flavor, aroma, and texture.

A well-designed and properly executed packaging system helps extend the shelf life of foods

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 thank
you
For your attention 41