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, 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). 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, allowing 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 et al., 2008). The authors 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 et al., 2022). Oxygen scavengers are commonly used and placed in packaged
food products as oxygen residual in food packages causes bacteria to grow
speedily, resulting in the food spoiling easily. This shows that oxygen
scavengers are very effective as they help reduce food waste and maintain the
quality and safety of the food.
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 (Sand,
2020). The active packaging interacts with the food products by either
releasing substances that have a beneficial effect on the food or its
environment or 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 (Yan et al., 2022). With
the technology and science behind it, active packaging can extend the
shelf-life of food products and at the same time, keep the food fresh and
reduce food waste, something that traditional plastic packaging is unable to
fulfil.
Packaging made from
biopolymers is a commonly used material for their ease of production.
Polymer-based food packaging is easily processable and moldable and
inexpensive, safe, and lightweight (Yan et al., 2022). Biopolymer food
packaging is also able to prevent microbial growth just like active packaging.
With the fact that biopolymer is recyclable, harmless, biodegradable and
compostable, 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 et al., 2022). The authors also say that with all these positive
effects of natural biopolymers, their use in the “preparation of edible films
has gained significant attention” over the past two decades as a safe
alternative to traditional plastic packaging. The fact that biopolymer packaging
is not only easy to produce but also environmentally friendly and
cost-effective, is something that traditional plastic packaging is unable to
achieve.
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 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 (Shankar & Rhim, 2018). This will be
quite a risk as it will not be able to hold food properly and for long.
Nevertheless, these issues are not as serious as compared to traditional
plastic packaging as active and biopolymer packaging preserves food longer,
provides a longer shelf-life for food, has easier packaging production and does
not pollute the environment.
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 on par with the active and
biopolymer food packaging from economic considerations to reducing food waste
and improving food shelf life. These various innovative food packaging provides
solutions in terms of sustainability, food quality and consumer
perception.
References
Abdullah et al., (2022b,
August 22). Biopolymer-based functional films for packaging applications: A
review. Frontiers. https://www.frontiersin.org/articles/10.3389/fnut.2022.1000116/full
Brody et al., (2008,
October 8). Scientific Status Summary. Journal of Food Science. https://ift.onlinelibrary.wiley.com.singaporetech.remotexs.co/doi/full/10.1111/j.1750-3841.2008.00933.x
Jones, S. (2022, June 24). Spray-On,
Rinse-Off Food ‘Wrapper’ Can Cut Plastic Packaging. Scientific American. https://www.scientificamerican.com/article/spray-on-rinse-off-food-lsquo-wrapper-rsquo-can-cut-plastic-packaging/
Sand, C. (2020, April 1) Active and Intelligent Packaging = Longer Shelf Life. Food Technology Magazine. https://www.ift.org/news-and-publications/food-technology-magazine/issues/2020/april/columns/active-and-intelligent-packaging-longer-shelf-life
Shankar & Rhim. (2018,
February 24). Reference module in Food Science. ScienceDirect. https://www.sciencedirect.com/science/article/pii/B9780081005965218751
Vilela et al., (2018,
n.d.). Trends in Food Science & Technology: A
review. ScienceDirect. https://www.sciencedirect.com/science/article/pii/S0924224418302760
Yan, Hsieh & Ricacho.
(2022, April 12). Innovative Food Packaging, Food Quality and Safety, and
Consumer Perspectives. MDPI. https://www.mdpi.com/2227-9717/10/4/747
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