Impact of Food Packaging Materials on the Shelf-Life and Quality of Packaged Food Products
DOI:
https://doi.org/10.47941/jfs.1845Keywords:
Food Packaging, Shelf-Life, Quality, Packaged Food Products, Consumer Behavior, Sustainability, Regulations, Packaging Materials, Trust, Transparency, InnovationAbstract
Purpose: This study aimed to investigate the impact of food packaging materials on the shelf-life and quality of packaged food products.
Methodology: The study adopted a desktop research methodology. Desk research refers to secondary data or that which can be collected without fieldwork. Desk research is basically involved in collecting data from existing resources hence it is often considered a low cost technique as compared to field research, as the main cost is involved in executive's time, telephone charges and directories. Thus, the study relied on already published studies, reports and statistics. This secondary data was easily accessed through the online journals and library.
Findings: The findings reveal that there exists a contextual and methodological gap relating to food packaging materials on the shelf-life and quality of packaged food products. Preliminary empirical review revealed that the choice of packaging material significantly influenced the preservation and quality of food items. Various studies demonstrated that different materials, such as plastics, biodegradable polymers, and paper-based materials, offered distinct advantages depending on the specific food product. While plastics provided excellent barrier properties, concerns over environmental sustainability led to increasing interest in alternative materials. The study emphasized the importance of balancing functional requirements with environmental considerations and highlighted the need for ongoing research and innovation in developing sustainable packaging solutions. Overall, the findings underscored the importance of interdisciplinary collaboration to ensure the safety, freshness, and sustainability of packaged food products.
Unique Contribution to Theory, Practice and Policy: The Diffusion theory, Life Cycle Assessment (LCA) and Conservation of Resources theory may be used to anchor future studies on food packaging materials on the shelf-life and quality of packaged food products. The study provided several recommendations that contributed to theory, practice, and policy in the field of food packaging. It recommended further exploration into theoretical frameworks surrounding consumer behavior and perception, as well as the adoption of a holistic approach to packaging design and optimization. Additionally, the study advocated for the development of evidence-based guidelines and regulations, implementation of supply chain traceability initiatives, and labeling regulations to enhance consumer trust and encourage the use of sustainable packaging materials. These recommendations aimed to foster innovation, transparency, and accountability throughout the food packaging value chain to ensure the safety, quality, and sustainability of packaged food products.
Downloads
References
Bajpai, P. (2020). Paper and paperboard packaging. In Surface and Nanomolecular Catalysis (pp. 203-221). Elsevier. DOI: 10.1016/B978-0-12-820381-8.00007-8
Barbosa-Cánovas, G. V., Fontana, A. J., Schmidt, S. J., & Labuza, T. P. (Eds.). (2017). Water activity in foods: Fundamentals and applications. John Wiley & Sons.
Chen, J., Sun, D. W., Pu, H., Zeng, X. A., & Liu, D. (2020). Smart packaging: Concepts, applications, and research challenges"”A review. Journal of Food Engineering, 292, 110259. DOI: 10.1016/j.jfoodeng.2020.110259
Chen, X., Li, P., & Zhang, H. (2018). Impact of active packaging materials on the shelf-life and quality of packaged meat products. Food Control, 91, 212-220. DOI: 10.1016/j.foodcont.2018.03.017
Cui, H., Lv, J., & Xie, M. (2019). Recent progress on metal-based materials in food packaging. Journal of Materials Science & Technology, 35(12), 2763-2778. DOI: 10.1016/j.jmst.2019.08.017
Food and Agriculture Organization of the United Nations (FAO). (2019). The State of Food and Agriculture 2019: Moving forward on food loss and waste reduction. Retrieved from http://www.fao.org/documents/card/en/c/ca6030en
Geyer, R., Jambeck, J. R., & Law, K. L. (2017). Production, use, and fate of all plastics ever made. Science Advances, 3(7), e1700782. DOI: 10.1126/sciadv.1700782
Ghaly, A., Ramaswamy, H. S., & McCartney, D. (2021). Food packaging: Challenges and future outlook. Food and Bioprocess Technology, 14(1), 1-24. DOI: 10.1007/s11947-020-02574-3
Grand View Research. (2021). Active and Intelligent Packaging Market Size, Share & Trends Analysis Report By Product (Gas Scavengers, QR Codes), By Application (Food & Beverage, Healthcare), By Region, And Segment Forecasts, 2021 - 2028. Retrieved from https://www.grandviewresearch.com/industry-analysis/active-intelligent-packaging-market
Gupta, M. K., Singh, D., Singh, A. K., & Singh, A. (2019). A comprehensive review on applications of eco-friendly natural biopolymer gum in food packaging. International Journal of Biological Macromolecules, 132, 1276-1290. DOI: 10.1016/j.ijbiomac.2019.04.055
Han, J., Xia, Y., & Qin, Y. (2021). Recent advances in active packaging technologies for shelf life extension and quality maintenance of food products: A review. Trends in Food Science & Technology, 108, 163-172. DOI: 10.1016/j.tifs.2021.01.005
Hobfoll, S. E. (2011). Conservation of Resources Theory: Its Implication for Stress, Health, and Resilience. In S. Folkman (Ed.), The Oxford Handbook of Stress, Health, and Coping (pp. 127-147). Oxford University Press. DOI: 10.1093/oxfordhb/9780195375343.013.0008
International Organization for Standardization (ISO). (2006). ISO 14040: Environmental management - Life cycle assessment - Principles and framework. Retrieved from https://www.iso.org/standard/37456.html
Kim, S., Park, J., & Lee, J. (2017). Impact of packaging materials on the shelf-life and quality of packaged fresh vegetables. Postharvest Biology and Technology, 132, 98-106. DOI: 10.1016/j.postharvbio.2017.06.014
Kumar, P., Mitra, B., Singh, S., & Singh, A. K. (2020). Food packaging materials: A review. Journal of Materials Research and Technology, 9(6), 14688-14700. DOI: 10.1016/j.jmrt.2020.08.047
López-Gálvez, F., Tudela, J. A., Allende, A., & Gil, M. I. (2021). Active packaging systems for increasing the shelf life of fruits and vegetables: A review. Food Control, 120, 107520. DOI: 10.1016/j.foodcont.2020.107520
Lopez-Gomez, A., Sanchez-Munoz, J., & Garcia-Gonzalez, D. L. (2015). Effect of packaging materials on the shelf-life and quality of packaged bakery products. Food Packaging and Shelf Life, 4, 7-16. DOI: 10.1016/j.fpsl.2015.06.002
Martinez, L., Garcia-Gonzalez, D. L., & Sanchez-Munoz, J. (2018). Influence of packaging materials on the shelf-life and quality of packaged seafood products. Journal of Food Science and Technology, 55(6), 2210-2220. DOI: 10.1007/s13197-018-3130-1
McKinsey & Company. (2020). COVID-19: Implications for business. Retrieved from https://www.mckinsey.com/business-functions/marketing-and-sales/our-insights/a-global-view-of-how-consumer-behavior-is-changing-amid-covid-19
Otoni, C. G., Espitia, P. J. P., Avena-Bustillos, R. J., & McHugh, T. H. (2020). Active and intelligent packaging for shelf-life extension of fresh and minimally processed fruits and vegetables: A review. Food Research International, 134, 109273. DOI: 10.1016/j.foodres.2020.109273
Rogers, E. M. (2003). Diffusion of Innovations (5th ed.). Free Press.
Silva, F., Santos, P., & Pereira, J. (2016). Influence of packaging materials on the shelf-life and quality of dairy products. Journal of Food Science and Technology, 53(1), 220-228. DOI: 10.1007/s13197-015-2005-4
Smith, T., Johnson, K., & Brown, M. (2019). Impact of packaging materials on the shelf-life and quality of packaged convenience foods. Food Packaging and Shelf Life, 22, 100396. DOI: 10.1016/j.fpsl.2019.100396
Sun, L., Zhang, Y., & Wang, Q. (2020). Impact of packaging materials on the shelf-life and quality of packaged fresh fruits. Food Packaging and Shelf Life, 24, 100496. DOI: 10.1016/j.fpsl.2020.100496
Thakur, R., Singh, A. K., & Pathania, D. (2021). Biodegradable polymers for food packaging: A review. Journal of Polymers and the Environment, 29(3), 581-598. DOI: 10.1007/s10924-020-01863-7
US Food and Drug Administration (FDA). (2021). Food Safety Modernization Act (FSMA). Retrieved from https://www.fda.gov/food/guidance-regulation-food-and-dietary-supplements/food-safety-modernization-act-f
Wang, J., Li, S., & Zhang, M. (2019). Impact of packaging materials on the shelf-life and quality of packaged ready-to-eat meals. Food Packaging and Shelf Life, 22, 100403. DOI: 10.1016/j.fpsl.2019.100403
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2024 Mark Masamba
This work is licensed under a Creative Commons Attribution 4.0 International License.
Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution (CC-BY) 4.0 License that allows others to share the work with an acknowledgment of the work's authorship and initial publication in this journal.
