Food packaging in the hottest world will be more a

The world's food packaging will be more "active"

the days of simply packaging food are gone forever. With the voice of consumers in developed countries to ensure food safety and the increasing requirements of enterprises to distinguish and add value to their products, the day has come when they can form a win-win cooperation mode with other enterprises to "actively" package food. Active packaging of food can not only establish a barrier between food and the environment, but also interact with food, so as to improve the quality, safety, counter life and utilization rate of food

examples of active packaging of food include packaging that can eliminate oxygen and ethylene, and packaging that contains antimicrobial ingredients. In the late 1970s, Japanese researchers took the lead in carrying out preliminary research on active packaging and began to use deoxidizer bags. Up to now, the Japanese food packaging industry still uses this iron based deoxidizer produced by Mitsubishi Chemical Company of Japan

researchers at Cornell University in the United States believe that active packaging will become the future development trend of the world food packaging industry, which he has 39 years of experience in the plastic industry. UK IDTechEx Consulting Co., Ltd. predicts that the annual output value of the world food packaging industry will reach US $400billion in the future

over the years, researchers at Cornell University in the United States have focused on the so-called "biological active packaging", that is, the comprehensive use of the latest development achievements in the field of biotechnology and material science. For example, in view of the bitter taste of citrus products over time, and the main reason for the bitter taste of grapefruit juice is a compound containing sugar molecules, researchers at Cornell University in the United States tried to mix a fungal enzyme called "naringinase" into the inner membrane of Citrus product packaging. And "naringinase" can eliminate this sugar molecule, thus making the taste of grapefruit juice more sweet

researchers at Cornell University in the United States pay more attention to the development of food packaging materials with anti microbial functions. After experiments, they found that lysozyme mixed into the inner membrane of food packaging can kill some microorganisms. Egg white and human saliva and tears contain a large amount of this lysozyme. They are currently using biotechnology to modify the structure of this lysozyme to further improve its activity

all plastics used in food packaging belong to air permeable plastics, so some additives need to be added into them to make them have super isolation characteristics such as glass, tinned iron sheet and aluminum. American researchers have used this additive to eliminate oxygen from the outside and residual in food packaging; The basic principle is to produce an air environment in the packaging through chemical reaction, which can protect the quality of food

American researchers mixed the deoxidizer with ferrous salt as the main component into the middle layer of food packaging plastic to prevent oxygen from entering food. Mixed with polyolefin, this organometallic catalyst can play the role of deoxidization of Jinan steel bar bending testing machine factory. The key to solve the problem is to develop coextrusion technology to realize active packaging based on multi-layer inner membrane. The natural humidity around the convenience food in the package is conducive to activating the additives contained in the package. In this sense, active packaging is a supplement to conventional packaging technology (such as "packaging technology for adjusting the air environment", or map). A positive Packaging example that has been listed is a design invented by Cryovac Co., Ltd. of the United States and won the grand prize of the international food packaging competition. After the new deoxidized packaging is used to pack the buitoni brand fresh pasta produced by Nestle, it can eliminate the oxygen that cannot be eliminated by "adjusting the air ring to use the residual energy after punching the sample, that is, the automatic environment lifting packaging technology", so that the oxygen content in the packaging is reduced to less than 0.01%. This new deoxidizing package can also increase the counter period of refrigerated pasta by more than 50%

another packaging technology that has been on the market and can provide intuitive information, including external or internal indicators that can record changes in food quality (such as temperature changes during storage or interference with cooling cycles). The vitsabtti package developed by American Cox technology company uses enzyme pigment indicator. Researchers at Cornell University in the United States believe that as consumers increasingly like fresh food, this indicator is now particularly important and will be further developed