Various Types Of Packing system In Food Industry †Free Samples

Question: Discuss about the Food packaging system. Answer: Introduction In ancient times, the food was packaged using the bark, leaves and animal skin that would be stored and carried while travelling from one place to another for trade (Karaman, zer, Pascall, Alvarez, 2015). This shows the significance for packaging of the food and plays a vital role in the food processing. It is the most important method that protects the food from contamination, control safety and food protection from chemical, physical, environmental or biological factors. The food packaging is involved with protection that is considered the primary function and the extension of life where the food is protected from contaminants and loss of vital components like moisture, aroma and distribution chain (Ahvenainen, 2003). On a contrary, Karaman et al. (2015) stated that the food packaging is considered to be a competentmarketing tool via product consumer interface that conveys product information to the consumers about the product ingredient, aesthetical appeal and nutritional value o f the product. The food packaging is a way to reduce the food wastage that is caused by spoilage so that it eases in convenience, product traceability and product integrity (Marsh and Bugusu (2007). The foods of high nutritional value like milk and dairy products serve as nutritional media where the growth of microorganisms causes the milk deterioration at a faster rate. Several factors determine the milk and the dairy products shelf life that starts from the microbial load that is present in raw milk and sanitization during processing (I. Arvanitoyannis Tziatzioa, 2012). Cheese is the milk product that has more than 2000 varieties that is obtained from the milk coagulation, rennet and acid, bacterial culture via whey separation, cheddaring, pressing, molding and salting. The type of production procedure differs according to the type of cheese to be prepared. Cheese has a complex matrix contains various components like protein, fat and the microflora that is added to the cheese to make its shelf life unstable and unpredictable (Cerqueira et al., 2010). The cheese is further categorized into hard cheese based on the moisture content. It has low moisture content as compared to so ft cheese. They are packed under pressure into moulds with longer time ageing. They are also marketed based on strength and aged duration. Semi-soft cheese contains a compact and firm texture by mechanical pressing and curdled milk that extracts the additional whey. Soft cheese has interiors that cannot be cooked or pressed. Moreover, its texture is velvety, creamy and so soft so that it can melt in the mouth and has the highest moisture content level varying 50% to 60%. Hard cheese contains 20 to 42% of moisture, semi hard contains 44 to 55% moisture and soft cheese contains more than 55% of moisture (Matteo Alessandro Del Nobile Conte, 2013). The moisture content determines the shelf life of cheese with other parameters like temperature treatment, cheese component during the process of distribution and storage. The cheese with high moisture content is vulnerable to deterioration by fungal and bacterial microorganisms as they are susceptible to lipolysis and proteolysis due to hig h protein and fat content. The packaging material that is required for the quality preservation and freshness is dependent on the type of cheese and starter culture, milk quantity and ripening and storage conditions. As cheese is highly vulnerable to spoilage at the time of distribution, so it is regarded as a niche product limited to areas of origin. The conventional method of packaging of cheese consist of gas flushing method and vacuum packaging, however, it has some limitations for discoloration, flavor and toxin compounds when it is exposed to light due to the transparent packaging material (I. Arvanitoyannis Tziatzioa, 2012). The conventional packaging fails to fulfill the changing consumer preferences like increased demand for safety, quality, cost effectiveness and minimally processing of food (Ahvenainen, 2003). Moreover, the passive food pacakging concept has shifted from traditional to active food packaging materials (Biji, Ravishankar, Mohan, Srinivasa Gopal, 2015; Karaman et al., 2015).Newer methods of packaging are required that are able to fulfill the changing demands of the consumers. Therefore, the following assignment deals with the new packaging systems for the varieties of cheese as it are vulnerable to spoilage and traditional concept of cheese production. Different types of packaging systems There are three types of packaging systems; primary package which acts as the first frontline barrier where if breaching occurs leads to spoilage and quality deterioration of the products where the package is in direct contact with the product. In secondary package, the primary package is put inside the secondary package for ease of handling and protection during the distribution and storage process. The secondary package is enclosed within the tertiary package for the long duration transport and warehouse storage for the shipment of the products. .Karaman et al. (2015) stated that the dairy products packaging systems is derived from the customer and industry point of view keeping in mind the cost effectiveness, product type, storage, distribution channel, convenience and consumer preferences. It also takes into account the packaging of the cheese in aluminum foils and flexible films. Apart from physical elements, active packaging provides extra protection from the traditional method like enhancement of shelf life through packaging conditions that maintains the quality of the product via several approaches like moisture and temperature control, oxygen scavengers and addition of chemicals acting as active compounds (Biji et al., 2015). Intelligent packaging deals with the monitoring of the package condition and in providing the quality information during the distribution and storage such as gas leakage indicators, time-temperature indicators, freshness indicators and toxin indicators (intelligent coating). The type of dairy product decides the packaging systems that provide advantage over the preservation and extension of shelf life of cheese and other dairy products. Packaging system of cheese The primary role of packaging system is to protect the cheese from the outside contaminants like microorganisms. As stated by Cerqueira et al. (2010) the packaging greatly influences the functional properties like moisture content and exchange of volatile gases during the process of ripening that is essential in making cheese flavors of desirable choice. For every cheese product, the packaging are different that are accepted by the consumers. The packaging of cheese includes the flexible film laminates like ethylene vinyl alcohol (EVOH), aluminium foil and nylon (Karaman et al., 2015). Cream cheese and soft cheese are highly vulnerable to photo oxidation due to high fat content and moisture and therefore requires barriers to light compounds in the packaging material like TiO2. The agents that cause spoilage in cheese makes it contaminated to microorganisms and release of enzymes that have a detrimental effect on the cheese resulting in proteolysis and lipolysis. Therefore, there is a need for control mechanisms that helps to enhance the shelf life and eliminates the heating of milk in traditional concept during the processing. As stated by Rooney (1995) it is difficult to change the cheese making procedure by the cheese manufacturers due to the traditional values, therefore, they are focused on the packaging materials innovations. The following are the technologies of active packaging thatcan be used for the cheese prsevation. Active coatings for cheese Apart from traditional packaging, the edible film coatings made from lipids, polysaccharides and proteins are used in addition that enhances preservation without affecting the sensorial qualities of the cheese products (Karaman et al. (2015). The use of chitosan and galactomannan as edible coating are effective in reducing the weight loss, moisture loss, hardness, discoloration and reduction of total mesophilic bacterial count in the semi-cheese at the temperatures of 40 to 20 degrees. Being a polysaccharide, chitosan contains antimicrobial properties having many food applications in medicine, food and agriculture (Karaman et al., 2015). Moreover, it is relatively environmental friendly and cheaper (Altieri, Scrocco, Sinigaglia, Del Nobile, 2005). Altieri et al. (2005) tested Mozzarelle cheese shelf life where chitosan acted as an active compound and showed distinguishing features being the interest for many researchers. During the processing, 0.075% concentration of chitosan solution or whey prepared lactic acid was added to the milk containing the starter culture. This showed that chitosan inhibited the spoilage of microorganisms such as Pseudomonas spp or coliforms. Moreover, it did not affect the starter culture growth in refrigeration. One big environmental issue is the impact of plastic wastes and collaboration in the mitigation of this issue. This issue led to the manufacturing of biodegradable materials like poly lactic acid (PCA) that is made from sugar cane or corn starch that is used in food packaging that requires low water vapour barrier properties. PCA's barrier properties were tested in Danbo cheese that is a semi-hard cheese variety where it was exposed to light and dark that stimulates storage. The experiment was successful in protecting the Danbo cheese from the lipolysis and moisture loss for a period of 56 days and 84 days when exposed to light and dark conditions respectively. Anti-microbial properties The anti-microbial agents are used for the destruction of the bacteria that are involved in spoilage in cheese. According to Sinigaglia, Bevilacqua, Corbo, Pati, and Del Nobile (2008) coliform presence indicates poor sanitation during processing as during the storage, it causes swelling due to CO2 release and can predict the mozzarella's shelf life. Italy's traditional product, Mozzarella cheese has unique characteristics like stretching and melting into fibrous structure when heated. It is a mild soft cheese that contains high moisture. Manufacturers have approached the researchers to use the natural active compounds in the packaging material. For the preservation, there is increased demand for healthier products and safety along with cost-effectiveness among the consumers. A study conducted by Conte, Scrocco, Sinigaglia, and Del Nobile (2007) demonstrated that the lemon extract at different concentrations helps to prevent the spoilage of microorganisms without affecting the sensorial properties. Mozzarella cheese is placed in brining solution after the processing so that its shelf life is extended. However, it is short extended from 5 to 7 days (Altieri et al., 2005; Conte et al., 2007). The use of active substances like ethylenediaminetetraacetic disodium salt (Na2-EDTA) and lysozyme added to the brining solution helps in the reduction of Pseudomonas and spoilage coliform as demonstrated by Sinigaglia et al. (2008). Copper oxide, silver and zinc oxide are metallic compounds having anti-microbial properties. These are used as anti-microbial agent in low-density polyethylene (LDPE) in ultra-filtered cheese (UF) at different ratios at the refrigeration temperature. The silver at 0%, copper oxide at 1% and zinc oxide nanoparticle at 0% in LDPE helps to reduce the coliform spoilage by 4.21 log cfu/g as compared to pure LDPE film. It has 1.04 log cfu/g where there was no nanoparticle migration and cheese toxicity (Beigmohammadi et al., 2016). Natamycin acts as a natural preservative in the food industry for the inhibition of growth of fungi and mould. The incorporation of triticale along with natamycin acts as active packaging materials in soft cheese was evaluated. During film preparation, natamycin was added to the film forming solution that gave a 5 mg natamycin/ dm2 film concentration, 20 mg natamycin/dm2 film and 10 mg natamycin/dm2 film. It did not hamper the triticale's barrier properties and retarded the A. niger growth and C. albicans inhibition effect increased as the natamycin concentration increased in the soft cheese (Romero, Borneo, Passalacqua, Aguirre, 2016). Essential oils from the plants have anti-microbial properties against many fungi and bacteria as stated by Matteo Alessandro Del Nobile and Conte (2013). The essential oil pink pepper along with cellulose acetate films demonstrated the S. Typhimurium, Escherichia coli, Staphylococcus aureus and Listeria monocytogenes growth inhibition in mozzarella cheese and the EO ability to diffuse from film to solid in the agar medium. The anti-microbial agents and its application derived from natural compounds have the potentiality to reduce the high heat treatment at the time of processing and addition of chemical preservatives in the cheese. Active compounds and its further understanding are necessary for public safety. Modified Atmosphere packaging (MAP) It is a method where the internal packaging atmosphere is changed by using different carbon dioxide (CO2) ratios for cheese preservation and growth prevention of nitrogen (N2) that is used as filler to prevent the collapse of the package. It has been studied that MAP on whey cheese called anthotyros cheese has a moisture content of 35% when hydrated by I. S. Arvanitoyannis, Kargaki, and Hadjichristodoulou (2011). Under refrigeration condition, cheese was stored for 55 days in different atmospheric compositions. An atmosphere of 60% CO2 and N2 of 40% showed total viable counts (TVC) and E.coli inhibition without affecting the cheese sensorial attributes. Similarly, in a fresh cheese variety called Stracciatella cheese was studied to check the modified atmosphere packaging effectiveness. Gas mixtures of the ratio CO2:N2:O2of 50:50:0 (M1), 95:5:0 (M2), 75:25:0 (M3), and 30:65:5 (M4) vol/vol stored were used at the temperature of 8 degrees. The gas mixture of (M1) and (M2) showed retardation of microbial growth of spoilage bacteria that has no effect on the micro flora starter and sensorial attributes of cheese (Gammariello, Conte, Di Giulio, Attanasio, Del Nobile, 2009). In contrary to the above studies, the packaging of sliced samosa cheese was done at different atmospheric conditions like 0% CO2:100% N2, 20% CO2:80% N2 and100% CO2 while they were exposed to dark and light for three weeks. There was 100% discoloration of the cheese that was packaged in 100% CO2 from yellow to red and rancid flavour development when it was exposed to light and drying out of the cheese when stored in both dark and light conditions. When compared to other atmospheric conditions, it showed only slight moisture loss and no discoloration in both the storage conditions (Juric, Bertelsen, Mortensen, Petersen, 2003). Therefore, it can be concluded that gas mixture concentration used for MAP plays an important role in the preservation of different cheese types with detrimental and beneficial effects depending on the storage of the MAP of the cheese products. From the above studies, it is evident that the efficacy of MAP along with other active packaging processes needs to be enhanced. Mozzarella is similar to Fior di latte cheese that in popular in Italy and have high fat and moisture content that contributes to the cheese short shelf life. Another demonstration by Matteo A. Del Nobile, Gammariello, Conte, and Attanasio (2009) showed the chitosan application in cheese making in combination with the sodium alginate active coating. In this process, gas mixtures of 30:5:65 (CO2:O2:N2) and ethylenediaminetetra acetic acid (EDTA), lysozyme and disodium salt (Na2-EDTA) were used that resulted in the prolongation of Fior di latte cheese shelf life by five days. It was also witnessed that the combined modified atmospheres effect comprising of nitrogen N2 70% and carbon dioxide (CO2) of 30% along with iron-based oxygen scavenger present in sachets of 50 cc for the soft cheese called kelko that is stored in the refrigerated temperature. The shelf life was also extended along with aroma of lactic acid and good outside appearance were observed. Conclusion Throughout history, the types of packing system that are used within the food industry have changed over time as food styles of the people have changed. The type of packing that is used also depends on the types of food and its composition. It also depends on the duration of storing the food. The packing systems that are used in the cheese industry ensure that the level of moisture is protected along with prevention of the all types of bacterial and fungal infection. As it is not possible to change the process of manufacturing of cheese, it is important that the packing system is modified within time to ensure that the quality of cheese in not compromised with time. The use of antimicrobial coating is used during the process of chasse manufacture, which ensures that the cheese is being well-protected. The atmosphere of the place, where the cheese is stored also needs medication. References Ahvenainen, R. (2003). Novel food packaging techniques. [electronic resource]: Boca Raton : CRC Press ; Cambridge, England : Woodhead Pub., 2003. Altieri, C., Scrocco, C., Sinigaglia, M., Del Nobile, M. A. (2005). Use of Chitosan to Prolong Mozzarella Cheese Shelf Life. Journal of Dairy Science, 88(8), 2683-2688. doi: https://doi.org/10.3168/jds.S0022-0302(05)72946-5 Arvanitoyannis, I., Tziatzioa, G. (2012). Milk and dairy products. In I. Arvanitoyannis (Ed.), Modified atmosphere and active packaging technologies (pp. 281-319): Boca Raton, FL : CRC Press, c2012. Arvanitoyannis, I. S., Kargaki, G. K., Hadjichristodoulou, C. (2011). Pathogenesis and Toxins: Effect of three MAP compositions on the physical and microbiological properties of a low fat Greek cheese known as Anthotyros. Anaerobe, 17, 295-297. doi: 10.1016/j.anaerobe.2011.04.007 Beigmohammadi, F., Peighambardoust, S. H., Hesari, J., Azadmard-Damirchi, S., Peighambardoust, S. J., Khosrowshahi, N. K. (2016). Antibacterial properties of LDPE nanocomposite films in packaging of UF cheese. LWT - Food Science and Technology, 65, 106-111. doi: 10.1016/j.lwt.2015.07.059 Biji, K. B., Ravishankar, C. N., Mohan, C. O., Srinivasa Gopal, T. K. 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