Effect on Food Shelf Life | Safe Packaging

The Effect of Packaging Materials on Food Shelf Life: Which Materials are Safer?

What is Packaging?

Packaging is a system of materials used to protect, store, transport and present products. Packaging has been developed to ensure protection from physical, chemical and environmental factors.

Packaging is important for both the producer and the consumer. For the manufacturer, it ensures the safe transportation and sale of the product, while for the consumer it is important in terms of hygiene, ease of use and information.

Areas and Products Where Packaging is Used

Packaging is used for different purposes in many sectors:

• Food Sector
• Milk and dairy products
• Meat and meat products
• Bakery and pastry products
• Fruits and vegetables
• Frozen foods
• Confectionery and chocolate products
• Nuts
• Beverages (water, juice, carbonated drinks)

• Pharmaceuticals and Healthcare
• Tablets and capsules
• Syrups and liquid medicines
• Medical products (injections, bandages)

• Cosmetics and Personal Care Sector
• Creams, lotions
• Perfumes
• Shampoos and soaps
• Makeup supplies

• Chemical and Cleaning Products
• Detergents
• Disinfectants
• Pesticides

• Electronics and Consumer Durables
• White goods
• Cell phones
• Computers and accessories

• Logistics and Transportation
• Cargo packages
• Protective packaging

The Effect of Packaging Materials on Food Shelf Life

Packaging materials play an important role in extending the shelf life of food. Shelf life is the period of time determined for a product to be presented to the consumer in a safe and high quality manner. Choosing the right packaging increases the shelf life of the product and delays spoilage.

The effect of packaging on shelf life depends on the following factors:

• Physical Protection: It provides protection against impacts, crushing and breakage. Glass bottles and plastic packaging in particular prevent damage during transportation.
• Moisture and Air Permeability: For food products, oxygen and moisture are factors that accelerate spoilage. Vacuum packaging prevents spoilage by preventing contact with oxygen. Moisture barrier packaging prevents mold and mildew, especially in dry foods.
• Light and UV Protection: Sunlight can cause oxidation in foods containing fat. Opaque or UV-filtered packaging keeps light-sensitive foods fresher for longer.
• Protection from Temperature Changes: Temperature changes can accelerate bacterial growth, especially in spoilage-prone foods such as milk and meat. Heat-insulated packaging ensures that such products are preserved for longer.
• Preventing Chemical Reactions: Some packaging materials in contact with food can change the chemical structure of the products. Choosing appropriate packaging for food increases shelf life by preventing chemical interactions.
• Modified Atmosphere Packaging (MAP): Delays spoilage by reducing oxygen in food packaging or adding gases such as nitrogen. Especially for meat, cheese and fresh vegetables.

Different Packaging Types and Their Effects on Shelf Life