Antibacterial packaging system classification

The preservation of foods not only requires a certain shelf life, but also nutrition and freshness. For film-packaged foods, if an antibacterial agent is added to the film, the growth of microorganisms on the food surface can be effectively suppressed, and no cryogenic refrigeration technology is required. This will not only save energy, but also reduce the cost of food sales.

Antibacterial packaging systems can be divided into the following categories:

Packaging/Interior Food System

Solid or low viscosity liquid foods are in direct contact with the packaging material, such as cooked meat products and vacuum packaged foods. There is no head space between the food and the outer packaging. In this packaging system, the antibacterial agent is added directly to the film, ie the antibacterial agent is added when co-extruded in the extruder. The disadvantage of this form is that the antibacterial agent is not on the surface of the membrane and does not fully function and will reduce the transparency of the membrane. The improved method is to use a multilayer film with the antibacterial agent in the innermost layer (heat seal layer), but consider the thermal stability of the antibacterial agent and the compatibility with the packaging material.

Food system with space on top of outer packaging/packaging food

This system is suitable for soft foods such as cups or carton packs. The added highly active antibacterial agent spreads in the headspace not only to kill bacteria on the food surface but also to inhibit the microorganisms in the packaging space. The antibacterial agent in the system is located in the top space and is not in direct contact with food, making it difficult for the antibacterial agent to diffuse into the food, thereby ensuring food safety and hygiene.

Antibacterial agent fixed on the packaging material

Antioxidants or antiseptics and even functional groups (such as amine groups) are immobilized on polymer materials to effectively inhibit microorganisms on the surface of foods, and are suitable for packaging foods whose surfaces are more likely to be corrupt. The antibacterial agent used can be non-food grade and does not require volatility. The range of antibacterial agents used in this way has been expanded, and suitable antibacterial agents have been selected according to the requirements of the packaged foods.