Active food packaging to control carbon dioxide

Abstract

AbstractKeeping certain level of carbon dioxide concentration along with a desired oxygen concentration in food packages is helpful in preserving a variety of foods, and thus, active packaging technology to control CO2 has been reviewed here in perspective of optimized package design. For whatever product packages, tailoring interaction among the gas, food product and packaging material is essential for realization of positive role and function of CO2: antimicrobial activity, prevention of oxidation, preferred sensory quality, maintenance of package integrity and extension of shelf life. Gas absorbers, emitters or active valves may be applied for this purpose, and commercial products are available in market. However, these active devices should be applied in harmony with food's CO2 production and dissolution. Elements or factors involved in the design process are examined by looking over scientific literature. Mass balance relationship combined with dissolution equilibration for active food package has been presented to control CO2 concentration and package wholesomeness in beneficial and desired way. Atmosphere estimation of roasted coffee packages was presented as case study for tackling the task of attaining the desired condition.