Open AccessThe Role of Packaging Technology in The Food Product
Author(s) -
A. M. Mahmed,
B. H. Mohammed,
L. K. Hassen
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/761/1/012116
Subject(s) - food packaging , business , food industry , food products , product (mathematics) , shelf life , agriculture , active packaging , plastic packaging , food processing , biochemical engineering , environmental science , food science , engineering , chemistry , mathematics , mechanical engineering , geometry , ecology , biology
Food packaging is a life necessity that has evolved and is still evolving to suit the requirements of the consumer and modern society. Commercially manufactured food cannot be processed without packaging and packaging materials, as the World Packaging Organization estimates and distributes that more than 25% of the food is lost due to poor packaging, which in turn places the burden on packaging to reduce the great loss of food through the continuous development of packaging materials. And methods in proportion to the food product. The use of renewable edible agricultural materials which major role in the food industry has increased because the development in technologies to improve the properties of edible polymers is the main issue in future research. Most of the studies today are focused on extending the shelf life of food in the applications of biological or biological membranes and covering food with the most important advantages of edible films that have aroused consumer interest, which are made of natural edible materials, non-toxic and non-polluting to the environment compared to plastic films and increase The nutritional value when present as a film over the food and controlling the water content in the food wrapped in it, whether in not absorbing or losing moisture, as well as protecting it from the absorption or loss of flavors and does not require expensive techniques and thus reduce the production cost and the cost of treating environmental pollution implicitly without. The presence of residues for packaging when used, in light of the wide range of food products such as meat (fish, poultry, beef) and other foods that are very sensitive to fat oxidation and microbial contamination, these products are considered to have edible, antioxidant and microbial membranes very important in their protection targeting innovative trends. In the field of food packaging research in introducing improvements in food quality and safety and increasing the shelf life or period validity as well as quality control based on equipment and international quality standards, where strategies in packaging represent the development of multi-functional packaging materials based on the use of renewable biodegradable materials and natural additives as well as their traditional packaging functions (containment, protection, marketing, provision, consumer.