1. Overview of smart packaging applications
In the packaging process, the workshop sanitation level is at least a thousand-level clean room. However, when choosing packaging materials and functions, we must also pay attention to the effects of anti-corrosion and moisture-proof.
With the continuous development of science and technology, smart food packaging (indicator packaging, sensor packaging, radio frequency identification packaging) is more and more widely used in the field of food packaging. The application of these packaging technologies enables people to directly observe the quality changes of the food in the packaging. For example, index packaging can reflect the internal information of the packaging to consumers in a timely manner according to the changes in the temperature, acidity, air leakage and other indicators in the packaging, so that consumers can understand the freshness of the food.
Sensor packaging is to implant electronic sensors in packaging materials for detection, and convert one form of signal into another form. This technology can be applied to the monitoring of microbial spoilage in food, and can monitor the changes of microorganisms in packaging in real time. It is related to the shelf life of prepackaged food.
2. Overview of antibacterial packaging applications
Food is rich in nutrients, and it is easy to nourish microorganisms, leading to food spoilage. Antibacterial packaging can add a sterile non-toxic antibacterial agent to the packaging material, and slowly release the antibacterial agent in the packaging material during storage, thereby playing an antibacterial effect.
At present, antibacterial packaging mainly includes inorganic antibacterial packaging, organic antibacterial packaging and natural antibacterial packaging. Among them, inorganic antibacterial packaging such as nano-silver and nano-oxide is widely used because of its wide antibacterial range, good antibacterial effect, and long validity period.
Organic antibacterial packaging represented by low molecular weight antibacterial quaternary ammonium salt and high molecular weight organic antibacterial agent can inhibit the synthesis of bacterial protein/cell wall, or interact with negatively charged bacteria and cell membranes.
Natural antibacterial agent is a kind of natural antibacterial agent, which mainly includes plant essential oils, antibacterial peptides, terpenes, polysaccharides, alkaloids, chitosan, amino acids, polypeptides, and some microbial metabolites and endophytes. This antibacterial agent can denature protein, block energy synthesis, interfere with cell metabolism, and exert antibacterial effects.
Natural antibacterial packaging has attracted more and more attention because of its safety, non-toxicity, and high antibacterial rate.
3. Application of barrier packaging
Barrier is one of the most basic characteristics of food packaging, especially in the food supply chain. It acts as a protective layer or some kind of barrier. It can prevent food from spoiling by blocking external contaminants, gases, light and moisture.
In real life, barrier packaging materials widely used in food packaging include oxygen barrier materials, light barrier materials, moisture-proof materials and antistatic materials. In order to give full play to the excellent barrier effect of packaging materials, many new materials and new technologies have been applied in the development of barrier packaging in recent years, such as adding nano materials to the packaging material matrix and spraying nano coatings on the packaging surface to improve the barrier effect.
In the packaging process, the pre-packaged fresh and wet noodles can be blocked, and the special characteristics of the material can be used to prevent the escape of light and a large amount of external (internal) water. At the same time, it can prevent direct light (or ultraviolet light in the light) from activating certain enzyme components in fresh and wet noodles, causing brown images; in addition, the use of barrier packaging technology to block light can reduce the degeneration of certain chromophores in the protein , To provide certain support for extending the shelf life of fresh and wet noodles.
4. Application of Modified Atmosphere Packaging
Traditional modified atmosphere packaging mainly uses inert gas or other gases that can inhibit the growth of microorganisms to reduce the oxygen content, thereby extending the shelf life. In the actual application process, N2, CO2 and O3 are widely used. Usually, two or three of these three gases are mixed into the package in a certain proportion to achieve the anti-corrosion effect.
Scholars at home and abroad have also achieved many good results in this regard. For example, researchers have found that adding carbon dioxide to packaging can effectively inhibit the production of bacteria. Some scholars have found that the shelf life of fresh and wet noodles can reach about two months at 4 o'clock. When the mixing ratio of O2 and CO2 is 3:7, the modified atmosphere packaging is compounded with chitosan. In addition, they also found that the use of carbon dioxide in modified atmosphere packaging can not only increase the shelf life of fresh and wet noodles, but also have a significant positive effect on protecting the color of the noodles and preventing the browning of the noodles.
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