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Current IssueEditorial BoardOnline First ArticlesArchive

Research Article

volume 36 issue 3 (september 2015) : 241-245,   Doi: 10.5958/0976-0741.2015.00028.8

Food packaging – materials and sustainability-A review

A
Ankur Ojha
A
Akriti Sharma
M
Manvesh Sihag
S
Seema Ojha
1Mansinhbhai Institute of Dairy and Food Technology, Dudhsagar Dairy Campus, Mehsana-384 002, Gujarat, India.
Cite article:- Ojha Ankur, Sharma Akriti, Sihag Manvesh, Ojha Seema (2025). Food packaging – materials and sustainability-A review. Agricultural Reviews. 36(3): 241-245. doi: 10.5958/0976-0741.2015.00028.8.

ABSTRACT

The principal purpose of food packaging continues to be maintaining the safety, wholesomeness, and quality of food. The large growing middle class, liberalization and organized retail sector are the catalysts to growth in packaging. The key packaging materials are glass, metal, plastics, paper, laminates, co-extrusion and bio-degradable polymers, However there is a shift in demand which makes laminates and co-extrusion the finest among all. The major segments of packaging industry in India are flexible packaging, folding cartons, corrugated boards and boxes, labels, shrink sleeves and wrappings and glass bottles. While the concept of sustainable packaging like green polyethylene is also prevailing, which is a plastic produced from ethanol sugarcane, a renewable raw material. These sustainable packages are derived from food, which create the problem of competing with the food resources in future.

REFERENCES

  1. Auras R., Harte B., and Selke S. (2004). An overview of polyactides as packaging materials. Macromol Biosci 4(9):835–64.
  2. Bastioli C. (2005). Hand book of Biodegradable Polymers. Chem .Tech Publishin. 533
  3. Bourtoom, T. (2008). Edible film and coatings: Characterstics and properties. Int. Food Res. J. 15(3). 1-12
  4. Donhowe, I. G. and Fennema, O. R. (1993). The effects of plasticizers on crystallinity, permeability, and mechanical properties of methylcellulose films. Journal of Food Processing and Preservation 17: 247-257
  5. Fellows P., and Axtell B. (2002). Appropriate food packaging: materials and methods for small businesses. Essex, U.K.: ITDG Publishing. 25–77
  6. Guilbert, S. (1986). Technology and application of edible protective films. In Mathlouthi, M. (Ed.), Food Packaging and Preservation, London, UK: Elsevier Applied Science.371–394.
  7. IIP (Indian Institute of Packaging), 48th Annual Report (2014). Accessed at http://www.iipin.com/site/uploads/Annual_ report/Pdf/2014-6.pdf on 20.02.2015
  8. Indian Brand Equity Foundation. Flexible packaging: Changing dynamics of Indian Packaging Market. Accessed online at http://www.ibef.org/download/Flexible_Packaging060112.pdf on 09.02.2015
  9. Japanese Chitin and Chitosan Society (1994). Chitin and Chitosan Handbook. Tokyo, Gihodo. 460–483
  10. Kester, J. J. and Fennema, O. R. (1986). Edible films and coatings: A review. Food Technology 40(12): 47-59.
  11. Kirwan M. J. (2003). Paper and Paperboard Packaging in Food Packaging Technology. Blackwell Publishing, London, U.K.: CRC Press. 241–81.
  12. Lau O. W., and Wong S. K. (2000). Contamination in food from packaging materials. J. Chrom. A 882(1–2):255–70
  13. McKown C. (2000). Containers. In: Coatings on glass - technology roadmap workshop. Sandia National Laboratories report. 8–10.
  14. Miles D. C., and Briston J. H. (1965). Polymer technology. Chemical Publishing Co. Inc. New York: 444 – 480
  15. Pack Plus (2015). Packaging: In the route of advanced Technology. Accessed online at http://www.packplus.in/Industry.htm on 10.02.2015
  16. Page B., Edwards M., and May N. (2003). Metal Cans, Food Packaging Technology. Blackwell Publishing, London, U.K.:CRC Press. 121–51.
  17. Patel, V.R. and Amiji, M.M. (1996). Preparation and characterization of freeze dried chitosan poly(ethylene oxide) hydrogels for site-specific antibiotic delivery in the stomach. Pharmaceut. Res. 13: 588–593.
  18. Potter, N.N. and Hotchkiss, J.H. (1995). Food Science, Fifth Edition. Chapman & Hall, New York: 478–513.
  19. Sacharow, S. Griffin J. R. C. (1980). The Evolution of Food Packaging. Principles of Food Packaging. 2nd ed. Westport, Conn.: AVI Publishing Co. Inc., 1–61
  20. Sustainable Packaging (2011). Definition of sustainable packaging. Accessed at http://sustainablepackaging.org/ on 20.02.2015
  21. Tharanathan R. N. (2003). Biodegradable films and composite coatings: past, present and future. Trends in Food Sci. and Tech. 14:71–8.
  22. Van- willige R. W. G., Linssen J. P. H., Meinders M. B .J., Vander S. H. J., and Voragen A. G. J. (2002). Influence of flavor absorption on oxygen permeation through LDPE, PP, PC and PET plastics food packaging. Food Additives and Contaminants. 19:303–13.
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    Research Article

    volume 36 issue 3 (september 2015) : 241-245,   Doi: 10.5958/0976-0741.2015.00028.8

    Food packaging – materials and sustainability-A review

    A
    Ankur Ojha
    A
    Akriti Sharma
    M
    Manvesh Sihag
    S
    Seema Ojha
    1Mansinhbhai Institute of Dairy and Food Technology, Dudhsagar Dairy Campus, Mehsana-384 002, Gujarat, India.
    Cite article:- Ojha Ankur, Sharma Akriti, Sihag Manvesh, Ojha Seema (2025). Food packaging – materials and sustainability-A review. Agricultural Reviews. 36(3): 241-245. doi: 10.5958/0976-0741.2015.00028.8.

    ABSTRACT

    The principal purpose of food packaging continues to be maintaining the safety, wholesomeness, and quality of food. The large growing middle class, liberalization and organized retail sector are the catalysts to growth in packaging. The key packaging materials are glass, metal, plastics, paper, laminates, co-extrusion and bio-degradable polymers, However there is a shift in demand which makes laminates and co-extrusion the finest among all. The major segments of packaging industry in India are flexible packaging, folding cartons, corrugated boards and boxes, labels, shrink sleeves and wrappings and glass bottles. While the concept of sustainable packaging like green polyethylene is also prevailing, which is a plastic produced from ethanol sugarcane, a renewable raw material. These sustainable packages are derived from food, which create the problem of competing with the food resources in future.

    REFERENCES

    1. Auras R., Harte B., and Selke S. (2004). An overview of polyactides as packaging materials. Macromol Biosci 4(9):835–64.
    2. Bastioli C. (2005). Hand book of Biodegradable Polymers. Chem .Tech Publishin. 533
    3. Bourtoom, T. (2008). Edible film and coatings: Characterstics and properties. Int. Food Res. J. 15(3). 1-12
    4. Donhowe, I. G. and Fennema, O. R. (1993). The effects of plasticizers on crystallinity, permeability, and mechanical properties of methylcellulose films. Journal of Food Processing and Preservation 17: 247-257
    5. Fellows P., and Axtell B. (2002). Appropriate food packaging: materials and methods for small businesses. Essex, U.K.: ITDG Publishing. 25–77
    6. Guilbert, S. (1986). Technology and application of edible protective films. In Mathlouthi, M. (Ed.), Food Packaging and Preservation, London, UK: Elsevier Applied Science.371–394.
    7. IIP (Indian Institute of Packaging), 48th Annual Report (2014). Accessed at http://www.iipin.com/site/uploads/Annual_ report/Pdf/2014-6.pdf on 20.02.2015
    8. Indian Brand Equity Foundation. Flexible packaging: Changing dynamics of Indian Packaging Market. Accessed online at http://www.ibef.org/download/Flexible_Packaging060112.pdf on 09.02.2015
    9. Japanese Chitin and Chitosan Society (1994). Chitin and Chitosan Handbook. Tokyo, Gihodo. 460–483
    10. Kester, J. J. and Fennema, O. R. (1986). Edible films and coatings: A review. Food Technology 40(12): 47-59.
    11. Kirwan M. J. (2003). Paper and Paperboard Packaging in Food Packaging Technology. Blackwell Publishing, London, U.K.: CRC Press. 241–81.
    12. Lau O. W., and Wong S. K. (2000). Contamination in food from packaging materials. J. Chrom. A 882(1–2):255–70
    13. McKown C. (2000). Containers. In: Coatings on glass - technology roadmap workshop. Sandia National Laboratories report. 8–10.
    14. Miles D. C., and Briston J. H. (1965). Polymer technology. Chemical Publishing Co. Inc. New York: 444 – 480
    15. Pack Plus (2015). Packaging: In the route of advanced Technology. Accessed online at http://www.packplus.in/Industry.htm on 10.02.2015
    16. Page B., Edwards M., and May N. (2003). Metal Cans, Food Packaging Technology. Blackwell Publishing, London, U.K.:CRC Press. 121–51.
    17. Patel, V.R. and Amiji, M.M. (1996). Preparation and characterization of freeze dried chitosan poly(ethylene oxide) hydrogels for site-specific antibiotic delivery in the stomach. Pharmaceut. Res. 13: 588–593.
    18. Potter, N.N. and Hotchkiss, J.H. (1995). Food Science, Fifth Edition. Chapman & Hall, New York: 478–513.
    19. Sacharow, S. Griffin J. R. C. (1980). The Evolution of Food Packaging. Principles of Food Packaging. 2nd ed. Westport, Conn.: AVI Publishing Co. Inc., 1–61
    20. Sustainable Packaging (2011). Definition of sustainable packaging. Accessed at http://sustainablepackaging.org/ on 20.02.2015
    21. Tharanathan R. N. (2003). Biodegradable films and composite coatings: past, present and future. Trends in Food Sci. and Tech. 14:71–8.
    22. Van- willige R. W. G., Linssen J. P. H., Meinders M. B .J., Vander S. H. J., and Voragen A. G. J. (2002). Influence of flavor absorption on oxygen permeation through LDPE, PP, PC and PET plastics food packaging. Food Additives and Contaminants. 19:303–13.
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