This document discusses recent advances in food packaging technologies. It describes edible packaging where the food is packaged in edible material layers. Smart packaging can indicate quality through color changes and uses sensors to track temperature. Anti-microbial packaging uses materials like silver ions to inhibit microbial growth. Water soluble packaging dissolves in hot water, reducing waste. Self-cooling/heating packaging controls temperature. Flavor/odor absorbers use chemicals to remove smells. Micro packaging uses nanotechnology materials thinner than hair for eco-friendly packaging that prevents decomposition using clay nano-particles.

1. Advances in Food
Packaging
Madhavi Sharma
Jv-u/13/6311
B.Tech(FT) VII Tri

2. What do you think packaging exactly is?
• It is simply enclosure of
material under shield(i.e. packaging
material).
• Means of ensuring safe delivery
of products to consumers.
• Art, science or technology for preparing foods for
transport, storage or sales away from the point of
production.
NOTE: packaging = silent salesman

3. Functions of food packaging
• Containment
• Protection
• Barrier
• Marketing
• Convenience
• Communication
• Processing requirement
• Security

4. Recent packaging technologies/
Advances in food packaging
• Edible packaging
•Smart packaging
• Anti-microbial packaging
• Water soluble packaging
• Self cooling, self heating packaging
• Flavor and odour absorber
• Micro packaging

5. Edible Packaging
• The food is generally packaged
in edible material layers of other
edible products.
• This step is beneficial so as to
reduce the environmental pollution.
• The best thing about edible
packaging is that it reduces
the wastage
of food and investment(money).

6. Smart packaging
• This food packaging could tell consumers whether and
when it's good or bad to eat.
• Indicate the quality of the product by changing color.
• Types
1. A time-temperature indicator (TTI)- A device(super
sensor) is attached to measure and display temperature.
2. Freshness indicators - They signal directly product
quality of the packed food with the help of devices like
"electronic tongue”

7. Anti microbial packaging
•Antimicrobials in food packaging are used to enhance quality
and safety by reducing surface
contamination of processed food.
• Antimicrobials reduce the growth rate
of microbes and acts against their growth.
• In this type of packaging, the packaging surface is polished
with some materials like silver ions chlorine dioxide, ethyl
alcohol etc. which retards their growth.

8. Water soluble packaging
• It dissolves when comes in contact with hot water.
•Also called vanishing packaging
• Reduces transport cost by shipping dry powders initially
and then making final product when reached at destination.
• Easy to use.
• Reduces pollution
• Unique in the market place
•Mainly made up of PVA
(poly vinyl alcohol)

9. Self cooling self heating packaging
• They can change the temperature according to the
environmental requirements .
•Basically they contain some
mechanical or chemical technology
for such process.
• It is a type of active packaging used
for beverages.
• Technology adsorbs carbon dioxide from the atmosphere
which is released when the activation button is pressed.

10. Flavor, Moisture and odor absorber
•Aroma water is being introduced
which turns smell to flavor.
• Sometimes a small sachet is
used to carry some harmless chemicals
in it which can absorb odor and
unwanted flavors from the food.
• Ethylene vinyl alcohol is generally used for such purpose.
• Generally silica was used earlier.

11. Micro packaging
• This is introduced with the help of nanotechnology: Micro
Packaging.
• The material, which is thousands of times thinner than human
hair , is used for preparation of such film.
• The packaging is significantly more eco-friendly than plastic.
• micro film consists of some proportions of soil, water and
some special polymer.
• Clay nano-particles prevents oxygen, moisture and carbon
dioxide from decomposing food products.

12. Thank you
For your attention