Vol. 11, Special Issue 6 (2022)

Author(s):
Sachin Rathod

Abstract:
Food packaging protects food from environmental contaminants and other influences like odours, shocks, dust, temperature, physical harm, light, microorganisms, and humidity also it is important for maintaining food quality and protection, as well as extending shelf-life and reducing food losses and waste. Modern food packaging systems and technologies aim to provide a variety of options for producing healthy, dependable, shelf-stable, and safe food. Present-day food production and consumption practices create a lot of packaging requirements, and new forms of packaging are constantly being developed. The legislation, global markets, longer shelf life, convenience, safe and healthy foods, environmental issues, authenticity, and food waste are all major current and potential obstacles for fast-moving consumer goods packaging. In the 21st century, many packaging systems are develops including Vacuum packaging, intelligent or smart packaging (IOSP; time-temperature indicators (TTIs), gas indicators, freshness indicators, radiofrequency identification (RFID), and others), and active packaging (AP; such as oxygen scavengers, moisture absorbers, and antimicrobials). In this article covers the different modern packaging systems it includes the vacuum packaging, modified atmospheric packaging, controlled atmospheric packaging, intelligent packaging, and active packaging. These novel food packaging techniques help in fulfilling the demands throughout the food supply chain by gearing up toward persons own lifestyle. The main objectives of this review article are to provide basic knowledge of different new and innovative food packaging techniques about their way of preservative action, effectiveness and suitability in various types of foods.