Traditionally chemical preservatives such as sulfites, nitrates, and benzoates have commonly been used to inhibit microbial growth and extend the shelf life of packaged foods.
But, today the excessive use of these chemicals has come under the radar due to their adverse effect on health.
The various side effects associated with the consumption of chemical preservatives, include food allergies, food intolerances, cancer, brain damage, nausea, and cardiac diseases etc.
Another big concern regarding food presentation is hydrogenation. To put it simply– Hydrogenation is a food preservation technique that involves adding hydrogen gas to unsaturated fats, converting them into semi-solid or solid fats.
While hydrogenation increases the stability of oils and enhances the texture of food products, it can also lead to the formation of trans fats!
Do you know that more than 278,000 deaths each year globally can be attributed to the intake of industrially produced trans fat? - WHO data says so.
All these concerns and controversies around food preservation naturally led to a quest for better technologies to enhance the shelf life of food without causing adverse health effects.
Let us delve into some of the promising non-invasive food preservation technologies— A blend of tech, taste, and health!
1. Modified Atmosphere Packaging (MAP)
In this context, Modified Atmosphere Packaging (MAP) stands out as an innovative technique.
It involves altering the gaseous composition surrounding the product to slow down deterioration, ensuring longer-lasting freshness!
The commonly used gasses in Modified Atmosphere Packaging (MAP) are nitrogen, carbon dioxide, and oxygen.
Nitrogen plays a crucial role in MAP.
Do you know that more than 70% of the air around us is nitrogen?
Its non-reactive nature makes it ideal for displacing oxygen within the packaging, effectively reducing spoilage caused by microbial activity and oxidation.
By creating a nitrogen-rich environment, MAP significantly extends the shelf life of perishable goods, ensuring they reach consumers in optimal condition.
2. Vacuum Packaging
Do you know that the absence of oxygen slows down microbial growth and oxidation? Which in turn helps to keep food fresh.
Well, Vacuum Packaging utilizes these principles- Unlike MAP, which replaces the atmosphere with a tailored gas mixture, vacuum packaging removes the air entirely from the package, thus preventing microbial growth and spoilage due to the presence of air.
Vacuum packaging is commonly used for meats, cheeses, dry fruits, and certain snack foods.
3. UV Treatment
Ultraviolet (UV) treatment is another way to enhance food safety.
UV light effectively kills harmful bacteria and pathogens on the surface of the product, further extending its shelf life and reducing the risk of foodborne illnesses.
This method is particularly beneficial for fresh produce and ready-to-eat meals.
4. Tetra Packaging
Tetra Packaging, known for its distinctive tetrahedral shape, is a leading player in the packaging industry.
Its innovative design not only ensures convenience but also prioritizes sustainability.
This packaging is commonly used for liquids such as milk, juices, and soups.
5. HPP (High-Pressure Processing) for Milk
In the HPP process, the milk is subjected to high pressures, typically between 100 to 800 MPa, to extend its shelf life and ensure food safety. It inactivates harmful microorganisms while preserving the nutritional and sensory qualities of milk.
HPP milk doesn't require high heat treatment, which can degrade the quality of the milk.
6. Cold Plasma Treatment
Image source:The Application of Cold Plasma Technology in Low-Moisture Foods, Springer Nature
Have you heard of Plasma?
Plasma state means gasses get so hot that they lose their electrons, becoming positively charged ions–It's like supercharged gas!
Cold plasma treatment involves exposing surfaces or substances to a low-temperature plasma.
It's used in food processing to sanitize surfaces, extend shelf life, and enhance safety by eliminating pathogens and spoilage microorganisms.
The best thing is-Cold plasma treatment is a non-thermal process, preserving the sensory and nutritional qualities of food products!
7. Ozone Treatment
In Ozone treatment, the ozone gas is used to disinfect water, surfaces, and food products by oxidizing and destroying bacteria, viruses, and other microorganisms.
It's a powerful antimicrobial agent that can effectively kill pathogens without leaving harmful residues.
8. Pulsed Electric Field (PEF)
Pulsed Electric Field technology involves applying short bursts of high-voltage electrical pulses to food products to achieve microbial inactivation and enzyme inactivation etc.
PEF treatment helps preserve the sensory and nutritional qualities of food by reducing the need for high-temperature processing.
It's used in the food industry for pasteurization, extraction of bioactive compounds, and improving the texture and flavour of food products.
9. Nano Packaging
Nano packaging utilizes nanotechnology to create packaging materials that offer enhanced protection and preservation for food products. These packaging materials are designed to be ultra-thin yet highly effective at preventing contamination, spoilage, and oxidation.
By utilizing nanomaterials, nano packaging can extend the shelf life of food, and maintain freshness.
Additionally, nano packaging can provide features such as antimicrobial properties, further enhancing the safety and quality of packaged food.
Tech Towards Healthy Eats.
Every new technology emerging around food preservation and packaging is trying to keep our food fresh and tasty in healthier ways!
With So much going around with food tech, we hope that this article provides you with a basic understanding of technologies involved in food packaging –ultimately all these efforts boil down to a single goal-Embracing Healthy Eating!
If you are into healthy eating don't forget to check out our Laddubars!
