Requirements for foods packaged in polymeric films∗

Abstract

The requirements of barrier properties of packaging materials against environmental factors vary with food products. The chemical, physical, and biological mechanisms of food deterioration due to environmental factors, vital properties required in packaging materials, and developments in progress and future trends to maintain the required standard of food quality have been critically reviewed. Theoretical and experimental results for a variety of food products in relation to the properties of the packaging materials are discussed. Methods of prediction of food stability and their industrial applications are also emphasized by specific examples.

PH—Postharvest Technology

“…1. This pattern is similar to that previously observed for many packaged fruits and vegetables (Henig & Gilbert, 1975;Rizvi, 1981;Smith et al, 1987;Cameron et al, 1989;and Renault et al, 1994).…”

The effect of edible coatings and polymeric packaging films on the quality of minimally processed carrots

“…The change from d0 to d4 was obviously due to respiration, which is common in minimally processed carrots packed in polymeric packaging films selective to gases. 16,23 The plateau (no change between d4 and d8; Tables 2 and 3) may indicate that respiration had slowed down owing to the accumulation of CO 2 in the packs. However, after the equilibration a further decrease in oxygen level and increase in carbon dioxide level were noted, probably due to microbial activity, 24 as reflected by the increasing number of psychrotrophic bacteria present (see Table 6).…”

“…The packaging did not slow down white blush formation significantly (Tables 1 and 4). Since white discolouration has been partly attributed to surface dehydration, 23 the polymeric packaging in the experiment did not seem to function as a moisture barrier.…”

Influence of frozen storage and packaging on oxidative stability and texture of bread produced by different processes

“…Its principal function is to minimize reactions that affect bread stability. In most cases, the environmentally present gaseous reactants (water vapour, oxygen) can seriously restrict stability under the usual food storage and distribution conditions (Rizvi, 1981). Thus, the rate of transport of such reactants across the partial barrier of the package wall can become the limiting factor for product shelf life (Devlieghere & Debevere, 2003;Robertson, 1993).…”