Page 56 - FoodFocusThailand No.186 September 2021

STRENGTHEN THE PACKAGING

Table 1 Active packaging and its application in food and beverage product
Active Active
packaging substances Form Food product Advantages
Active scavenging systems (absorber)
Oxygen Iron Multilayer Meat Inhibit lipid oxidation
scavengers Prevention flavor and color change
Lamination Spread chess Maintenance product quality (physiochemical and organoleptic properties)
Ascorbic acid Coating Bread Prolong the shelf life from 2 to 5 days
Photosensitive Lamination Orange juice Maintain vitamin C content and prevent the non-enzymatic browning
dyes reaction after 1 year

Lamination Milk Prevent the stale flavor development
Moisture Bentonite Sachet Mushroom Decrease moisture condensation inside the package
scavenger Sorbitol
calcium chloride
Poly (acrylic acid) Sachet Corn Reduction aflatoxin contamination
sodium salt
Sodium chloride Multilayer Tomato and Control relative humidity below 97 percent
strawberry
Ethylene absorber Potassium Sachet Fruit and vegetable Maintain firmness texture and
Permanagnate Prevent vitamin C loss
Natural mineral Film Fruit and vegetable Extend shelf life by establishing equilibrium Atmosphere

Active releasing systems (emitter)

Antioxidant BHT Film Fish Decrease lipid oxidation, protein denaturation, tissue damage and maintain
releaser firmness texture
Tocopherol Multilayer Corn oil Improve lipid oxidation reaction
Green tea extract Chitosan film Sausage Improve lipid oxidation and color stability
Oregano extract Film and tray Beefsteak Improve lipid oxidation and color stability
Carbon dioxide MAP Package Cod Improve initial freshness and sensory properties
emitter (60% CO , 2
40% N ) and
2
vacuum
MAP (60% CO , 2 Package Meat Reduce drip loss and microbial growth
40% N ) 2
MAP (100% CO ) Package Chicken Reduce drip loss and maintain sensory properties
2
Antimicrobial Cinnamon Multilayer Tomato puree Prevent microbial growth (E. coli O157:H7 and S. cerevisiae)
essential oil Pork
Citric acid Cornstarch film Meat Reduce bacterial growth

56 FOOD FOCUS THAILAND SEP 2021

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50-58_Strengthen the _Shelf Lile.indd 56 20/8/2564 BE 17:29