Active food packaging to control carbon dioxide

Abstract

Keeping certain level of carbon dioxide concentration along with a desired oxygen concentration in food packages is helpful in preserving a variety of foods, and thus, active packaging technology to control CO 2 has been reviewed here in perspective of optimized package design. For whatever product packages, tailoring interaction among the gas, food product and packaging material is essential for realization of positive role and function of CO 2 : antimicrobial activity, prevention of oxidation, preferred sensory quality, maintenance of package integrity and extension of shelf life.Gas absorbers, emitters or active valves may be applied for this purpose, and commercial products are available in market. However, these active devices should be applied in harmony with food's CO 2 production and dissolution. Elements or factors involved in the design process are examined by looking over scientific literature.Mass balance relationship combined with dissolution equilibration for active food package has been presented to control CO 2 concentration and package wholesomeness in beneficial and desired way. Atmosphere estimation of roasted coffee packages was presented as case study for tackling the task of attaining the desired condition.

The Emergence of Edible and Food-Application Coatings for Food Packaging: A Review

“…Nevertheless, the concentration of residual oxygen in the package primary focus between 0.5 and 5% and may rise during storage [ 170 ]. The oxygen dissolved in the food itself may be released into the headspace of the package to reach equilibrium with the gas phase, oxygen permeating through the packaging material or poor sealing, depending on the circumstances [ 171 ]. By inducing oxidation [ 125 ] or promoting the growth of aerobic bacteria [ 172 ], oxygen in packaging reduces the quality and shelf life of certain foods, resulting in color changes [ 173 ], sensory changes [ 174 ], and nutritional losses [ 175 ].…”

“…Carbon dioxide is soluble in the aqueous and lipid phases of food items. The antibacterial action relies mainly on the solubility rate and amount of carbon dioxide dissolved in the food product [ 171 ]. Carbon dioxide solubility increases with decreasing temperature [ 201 ] and varies for different food products based on surface area, pH, and composition (water, fat, protein) [ 202 ].…”

Active Food Packaging Made of Biopolymer-Based Composites

“…This released CO 2 can be controlled using a CO 2 scavenger. As a result, it is reasonable to assume that the rate and amount of CO 2 to be absorbed or released should be balanced based on certain criteria, such as the permeability of the packaging layer, the production kinetic of CO 2 by food, and its dissolution in food [167][168][169]. CO 2 -emitting systems are used in the food packaging industry to increase CO 2 concentrations, leading to the suppression of microbial proliferation on the surface of food and preventing shrinkage or collapse of semi-rigid plastic packages.…”

“…On the other hand, recruiting CO 2 scavengers is undeniably important in some food packaging systems. Active materials, including metal oxides, metal hydroxides, and physical gas adsorbents accompanied by polymers, can be used as CO 2 absorbent systems [167,170]. Table 4 lists the different CO 2 absorbers and emitters, including the commercial ones used for active food packaging.…”

“…CO 2 scavengers are commercially available in sachet, pouch, and label forms in food packaging systems. Generally, CO 2 absorbers perform three substantial purposes: (1) reducing the excess pressure and volume expansion of packages of CO 2 -producing food, (2) precise control of CO 2 levels in fresh produce packaging, and (3) protection of iron-based oxygen scavengers [167].…”