Nutrition and Food Chemistry

Food Packaging and Shelf Life Extension

Food packaging plays a crucial role in preserving food quality, extending shelf life, and ensuring the safety and convenience of food products throughout the supply chain. Modern packaging systems are designed not only to contain and protect food from physical, chemical, and microbiological damage but also to communicate information, provide functionality, and reduce environmental impact. Innovations in materials science have led to the development of active packaging, which incorporates substances that can absorb oxygen, emit carbon dioxide, or release antimicrobial agents to maintain optimal conditions inside the package. Intelligent packaging technologies include indicators that monitor temperature, freshness, or contamination, providing real-time information to both consumers and retailers. The choice of packaging materials—such as plastics, glass, metals, paper, and biodegradable alternatives—affects the shelf life and sensory qualities of the product. For example, vacuum packaging and modified atmosphere packaging help reduce oxidation and microbial growth, particularly in perishable items like meat and dairy. Packaging also influences consumer perception, convenience, and waste generation. With increasing concerns over plastic pollution, researchers are exploring compostable films, edible coatings, and reusable systems that reduce reliance on petroleum-based plastics. Nanotechnology is being applied to improve barrier properties and develop antimicrobial surfaces, while digital printing allows for customizable, traceable, and tamper-evident labeling. Regulatory frameworks govern the safety of packaging materials, especially those in contact with fatty or acidic foods, to prevent chemical migration and ensure food integrity. Packaging design must also comply with sustainability goals, balancing performance with recyclability and resource efficiency. As consumer demand shifts toward healthier, fresher, and more sustainable products, the development of packaging solutions that extend shelf life without compromising nutritional or sensory quality becomes essential. The integration of packaging science with food technology, material innovation, and environmental stewardship continues to drive progress in this important area of food chemistry.