Recent Packaging Applications in Dairy Industry

Abstract

Packaging protects from environmental influences causing deterioration of foods and beverages such as heat, light, the presence or absence of moisture, oxygen, pressure, enzymes, spurious odours, microorganisms, insects, dirt and dust particles, gaseous emissions, and so on. Prolonging shelf-life involves application of various strategies such as temperature control; moisture control; addition of chemicals such as salt, sugar, carbon dioxide, or natural acids; removal of oxygen; or a combination of these with effective packaging (Restuccia et al. 2010). A great technological development for food packaging has been developed over the past few decades to satisfy consumer demands relating to more natural forms of preservation, and methods to control packaging and storage for assurance and food safety (Singh et al. 2011). The potential of modified-atmosphere packaging (MAP) and active packaging to extend the shelf life of different dairy products has been demonstrated (Conte et al. 2008). Active packaging (AP) is, certainly, one of the most important innovations in this field. It is an innovative concept that can be defined as a type of packaging that changes the packaging condition, extending shelf life and improving safety or sensory properties while maintaining food quality (Singh et al. 2011).

Key words: active packaging, dairy, food packaging, shelf-life

DOI: 10.7176/JSTR/5-6-04