Abstract
The requirements of food packaging materials are outlined and the properties of packaging materials made from metals, glass, paper, and plastics are presented in this article. Methods to calculate the shelf life of moisture-sensitive and oxygen-sensitive foods packaged in plastics are given, and modified atmosphere, aseptic, active, and intelligent packaging systems are described. The sustainability of food packaging is discussed and life cycle assessment is described with recent examples of its application in food packaging presented.
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