Author(s):

Byreddy Naveena and Ankita Sharma

Abstract: Packaging systems protect the food from its surroundings as it acts as physical, chemical and microbiological barrier to maintain quality, safety and to prolong the packaged food shelf-life. When the foodstuff interacts with its environment, food quality and its average shelf-life are decreased because of gaining or losing moisture and aroma, or taking oxygen leading to oxidative rancidity. Additionally, microbial contamination may produce food spoilage, or even food poisoning. The shelf life and quality are reduced in multi-component foods when moisture, aroma or lipids migrate from one food component to another. Food packaging also provides important information to the consumer (nutrition facts, ingredients, expiration date, etc.), and makes the food available for a long period of time.

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