Active food packaging to control carbon dioxide. Issue 3 (22nd December 2021)

• Record Type: Journal Article
• Authors: Lee, Dong Sun; Wang, Hong Jiang; Jaisan, Chalalai; An, Duck Soon
• Is Part Of: Packaging technology and science. Volume 35:Issue 3(2022)
• Page Start: 213
• Page End: 227
• Publication Date: 2021-12-22
• Subjects: absorber -- CO2 production -- dissolution -- emitter -- package atmosphere; Packaging -- Periodicals; 688.8
• DOI: 10.1002/pts.2627
• Languages: English
• ISSNs: 0894-3214

Abstract

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 CO2 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 CO2 : 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 CO2 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 CO2 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. Abstract : Controlling CO2 in food packages should take into account CO2 production from foods and emitter, its dissolution in foods, gas transmission through package layer and CO2 absorption of active absorber. Setting up mass balance relationship of gases on package is helpful for optimizing the design. Well‐tailored CO2 control in food packages would achieve improvements in package physical stability and product qualities of sensory acceptability, microbial stability and physical appearance, adding value to the product.