Page 58 - FoodFocusThailand No.186 September 2021

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some water out of the product. This packaging is commonly used for
agriculture products like fruit and vegetable or high-water content food
to control the humidity, which causes food spoilage from mold.
3. Ethylene-absorbing food packaging Ethylene is a natural
growth stimulating hormone produced by plants that accelerate the
ripening process. The ethylene absorber was appropriately applied
in climacteric fruit to delay the ripening development. The most
commonly used is potassium permanganate in small sachets to
remove the ethylene gas and prolong shelf-life.
4. Antioxidant-releasing food packaging There are two types
of antioxidants: synthetic (BHT) and natural antioxidants such as
tocopherols, green tea extract, and oregano extract. This active
substance can protect lipid oxidation and reduce the unpleasant flavor
or rancidity of the product.
5. Carbon dioxide emitters in food packaging The application
of carbon dioxide emitters in modified atmosphere packaging reduces
the oxygen content. It replaces it with carbon dioxide and nitrogen
gas with different concentrations depending on their type of food. This
packaging system is suitable for high water content food like ready-
to-eat products, meat, and fishery products. The carbon dioxide is
soluble in the aqueous phase and passes through the packaging
barrier, leading to lower gas content in the container. Moreover, carbon
dioxide emitters can control and fulfill gas in the system as well as
prevent packaging deformation or collapse.
6.Antimicrobial food packaging Antimicrobial food packaging
is designed to inhibit the growth of microbial targets such as foodborne
pathogenic and spoilage bacteria. Essential oil extract from a plant
like cinnamon or citric acid replaces the chemical agent because it
directly contacts food and may affect organoleptic properties. The
antimicrobial was coated on packaging to become an edible film or
laminated on the surface of a food package.
Six types of Active Packaging that plays vital roles The development of food packaging technology had a positive
in shelf-life extension impact and improved more function of packaging. It is not only covering
1. Oxygen-scavenging food packaging Oxygen is the main food or preventing contamination from the environment but also
cause of food deterioration in terms of physical, chemical, and prolongs the shelf-life and maintains all nutrition of the food, and
biological effects. The residual oxygen in the container was responds to consumer behavior in this time.
encouraged the product change during the storage. For example,
the oxidative reaction has occurred in the high-fat food products as
well as the degradation or modification of color, flavor, and taste
happened in some beverages. Therefore, applying an oxygen
absorber can act as the active barrier to reduce oxygen gas
concentration inside. The metallic oxygen scavengers like iron or iron
More Information Service Info C008
compound are widely used in packaging film of plastic bottles to
minimize and protect for oxygen exposure. The other oxygen
scavenger is ascorbic acid and photosensitive dyes.
2. Moisture-scavenging food packaging Moisture content and เอกสารอ้างอิง / References
water activity are negative factors affecting the quality and safety of ศููนย์์วิิจััย์ธนาคารกรุงไทย์. 2562. Active packaging ตััวิช่่วิย์ของผูู้�ประกอบการธุรกิจัอาหาร.
several foods. The excess moisture makes the product more prone Drago, E., Campardelli, R., Pettinato, M. and Perego, P. 2020. Innovations in
smart packaging concepts for food: An extensive review. Foods 9(1628): 1-42.
to microbial spoilage and may cause the variation texture properties, Yildirim, S., Rocker, B., Pettersen, M., Nilsen-Nygaard, J., Ayhan, Z., Rutkaite, R.,
consequently reducing shelf-life. Moisture regulators reduce free Radusin, T.,Suminska, P., Marcos, B. and Coma, V. 2017. Active packaging
water in the headspace, prevent moisture penetration, and eliminate applications for food. Comprehensive Reviews in Food Science and Food
Safety.

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