Journal of Food Technology and Preservation

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Short Communication - Journal of Food Technology and Preservation (2021) Volume 5, Issue 1

Food packaging and inventive technologies of preservation

Deksha Alikesh P*

Department of Food Science, Shiraz University, Shiraz, Iran
Corresponding Author:
Dr. Deksha Alikesh P*
Department of Food Science
Shiraz University

Accepted date: 28 January, 2021

Citation: Deksha Alikesh P. Food packaging and inventive technologies of preservation. J Food Technol Pres 2021;5(1):1-2.

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Food bundling is the biggest bundling market, prompting continually expanding development and logical advancement, yet additionally to significant concerns with respect to ecological (various bundling materials are significant contaminations), efficient, and wellbeing related angles. The point of cutting edge food bundling research is to guarantee a better, helpful, and expanded time span of usability of food, while using ecological agreeable materials [1]. On account of defilement boundary, organic tainting was especially viewed as in the most recent years, since it is notable that microbial polluted food is quickly corrupted and presents a high danger for wellbeing and economy. Different sorts of eatable bundling materials have been as of late created and they were adjusted for various nourishments, for example, natural products, vegetables, meat, and furthermore refreshments [2].

Bundling Design

Bundling plan for new produce needs proper determination of materials dependent on the gas and water fume penetrability, breath rate and happening of a particular natural product, while thinking about the capacity temperature, bundle size, measure of item and ideal O2and CO2conditions for that item [3].

Food safeguarding innovations

Warm handling of nourishments, which is otherwise called the traditional safeguarding strategy, frames the enormous piece of this food preparing industry. Autoxidation in food and organic frameworks is liable for some unfavourable impacts and suggestions in food soundness and conservation just as human wellbeing [4]. Human wellbeing is presently thought to be influenced by oxidative harm of nourishments, which causes the event of some significant sicknesses, for example, cardiovascular infections, diabetes, hypertension, metabolic condition, diseases. i)Thermal food protection ii) Pasteurization iii) Sterilization iv) Microwaves

Warm preparing depends on the utilization of nuclear power (heat) where the food is warmed by a hot liquid to a particular temperature and warm annihilation of microorganisms happens, which is a period/temperature measure [5].

Purification is the main conservation technique and is fundamental for food handling. It murders all the sickness causing and most different microscopic organisms that may cause weakening with negligible changes in tactile and healthful properties. It is the milder warm cycle and by and large used to broaden the time span of usability of food changing from not many days.

Disinfection is another warm cycle utilized in food conservation. This is an intensive warmth treatment applied at temperatures over 100 ? C (for the most part 115 ? C 130 ? C)for inactivation of microorganisms. The eventual outcome ought to have no reasonable organ-isms [6]. It devastates molds, yeasts, vegetative microbes, and spores. It empowers the solidness of the item at encompassing temperatures and expands the time span of usability.

Microwave warming is being utilized in family and modern food planning and handling. It is favoured as a result of its volumetric inception, quick temperature increment, controllable warmth affidavit, and straightforward disinfection conditions [7]. The cycle is fast and the come-up time needed to arrive at the ideal temperature is least. Along these lines, microwave warming is liked for purification and disinfection.


To safeguard nourishments the utilization of warmth is a vital cycle. Existing business warm preparing innovation should be created and improved regarding eventual outcome security and quality with the advancement of cycle effectiveness. As far as oxidation restraint in food items, there is an expanding center around the assurance of new, successful, and normal cell reinforcements. Another advancement in this field is to lessen the convergence of added cell reinforcements to nourishments, which can be provided with the combination of phenolic substances, which are known as primary antioxidant with synergists. Finally there is an increasing tendency to more natural preservation techniques with the addition of fewer additives including antioxidants.


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