International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 7, Issue:10, October, 2018

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2018.7(10): 3363-3378

Food Packaging Technology and its Emerging Trends: A Review
Anjum Ayoub*, Fozia Hameed and Julie D. Bandral
Division of Food science and Technology SKUAST Chatha Jammu – 180009, India
*Corresponding author

The nature of fresh produce is that of a live respiring body, whose freshness is maintained only when its cells are live and active. Packaging technologies are adopted to keep produce fresh should be based on the principle that there is any changes in chemical, physical or biological quality should be suppressed, while the nominal level of metabolic activity in active plant cells should be preserved. The scientific principles of release system are presented in this review. This review also gives overview of the various principles behind commercially released freshness and safety indicators. These include time leak detectors and temperature integrators that simply indicate risk, and sensor labels that offer direct categorization of safety and freshness (including fruit ripeness). It also includes rising and future food packaging technologies and explains the socio-economic driving forces behind their development. It also discusses important deliberations for differentiating and evaluating emerging packaging technologies for improving the safety, quality, and sustainability of the food supply chain.

Keywords: Food Packaging, Flavors, Detectors, Quality

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How to cite this article:

Anjum Ayoub, Fozia Hameed and Julie D. Bandral. 2018. Food Packaging Technology and its Emerging Trends: A Review.Int.J.Curr.Microbiol.App.Sci. 7(10): 3363-3378. doi:
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.