The webpage “Spray-On, Rinse-Off Food ‘Wrapper’ Can Cut Plastic Packaging” by (Jones, 2022) introduces environmentally friendly alternative food packaging. Food packaging is essential in terms of quality and safety. Not only does it preserve the food, but it also showcases the branding and nutritional details. Jones also says that the downside towards food packaging is the production of plastic pollution, which contaminates soil and our drinking water. There is an immense increase in demand for food packaging to be environmentally friendly as the unintended repercussions of plastics become more visible locally and globally (Daly, 2019). Daly also says that with the impact of consumer perception, new forms of food packaging and technologies have been in use. Researchers claim that they have been producing a “non-toxic, biodegradable and antimicrobial food coating” which helps decrease the amount of food waste and foodborne illness without plastics and is the most effective solution to date (Jones, 2022). Not only is this food coating harmless, but it can also be washed off, degrade in soil and reduce the bacterial and fungal population, which enables the food to stay fresh. The other most recent progress in food packaging is the development of active and intelligent packaging, biodegradable polymers, edible films and coatings (Yan, Hsieh & Ricacho, 2022). Active and biopolymer food packaging should replace traditional plastic food packaging because of the ability to preserve food, allowing the food to have a longer shelf-life and ease of packaging production, though some may argue that the packaging will cause the involuntary unwanted consumption of contents and it to be very weak.
Active packaging allows packages to interrelate with food and the environment and play a vital role in food preservation (Brody, Bugusu, Han, Sand & McHugh, 2008). Brody, Bugusu, Han, Sand and McHugh also report that the developments in active packaging have led to various improvements in many areas, “such as delayed oxidation and microbial growth”. Active food packaging serves great potential in maintaining the quality and safety of food products (Yan, Hsieh & Ricacho, 2022). Oxygen scavengers are commonly used and placed in packaged food products as they help to prevent microbial growth as oxygen residual in food packages causes bacteria to grow speedily and loss of nutrients, leading the food to spoil easily.
Active packaging technology is also able to provide a longer shelf-life for food products, which leads to an extended expiry date and translates into a reduction in food wastage. The active packaging interacts with the food products by either releasing substances that have a beneficial effect on the food or its environment, or by absorbing substances that could accelerate its deterioration. Active components like antioxidants, such as plant extracts and essential oils are in popular demand to be used on natural products. With this technology and science behind it, active packaging can extend the shelf-life of food products, something that traditional packaging is unable to do.
Packaging made from biopolymers is a commonly used material for their ease of production. Polymer-based food packaging is not only easily processable and moldable, but it is also inexpensive, safe and lightweight. Biopolymer food packagings are also able to prevent microbial growth just like active packaging. With the fact that biopolymer is recyclable, harmless, biodegradable and compostable, it is more suitable as it fits the consumer and environmental benefits and requirements. “Fruits and vegetables based biopolymers have been widely used in the preparation of biodegradable films, and such films successfully preserved the food quality as well as improved the shelf-life and sensory characteristics” (Abdullah, 2022). Abdullah also says that with all these positive effects of natural biopolymers, their use of them in the preparation of edible films has gained notable attention over the past two decades as a safe alternative to traditional plastic packaging.
However, the only problem with active packaging is the involuntary consumption of contents, especially for sachet-based applications (Vilela et al., 2018). There is a risk of the sachets breaking within the food packaging and the chemicals within the sachets might leak out. As it is slightly difficult for consumers to notice, they will just consume their food as normal without knowing that they are also consuming chemical contents alongside their food. And the drawback of biopolymer packaging is that the material used has low tensile strength and high water vapour permeability, causing them to be weak and brittle (“Taking Advantage of Cancer’s PH Alterations: PH-Sensitive Nanoparticles,” 2020). This will be quite a risk as it will not be able to hold food properly and for long.
All in all, active and biopolymer food packaging is much better than traditional plastic food packaging. The “non-toxic, biodegradable and antimicrobial food coating” that researchers have been working according to Jones is definitely on par with the active and biopolymer food packaging from economic considerations as it reduces food waste or loss of food quality by improving food shelf life. This various innovative food packaging provides various solutions in terms of environmentally-friendly, food quality and safety.
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