Assignment:
physical properties of packaging material physical, chemical
and recent industrial trends
Submitted To :
Sir Asad
Submitted By :
Group 2
Javeria Aslam
Iqra ijaz
Ujala hashmi
Hafsa shahid
Aliya ilyas
Dania
Properties of Food Packaging Materials:
Physical, Chemical, and Recent
Industrial Trends
1. Introduction
Packaging plays a crucial role in the food industry, providing a protective barrier
against contamination, spoilage, and physical damage. It also serves as a medium for
branding, consumer information, and convenience. Effective food packaging must
maintain product quality, extend shelf life, and comply with food safety standards.
In recent years, technological advancements and environmental awareness have
significantly influenced food packaging practices. This document explores the
physical and chemical properties of food packaging materials and highlights recent
industrial trends including innovations like edible and smart packaging.
2. Physical Properties of Food Packaging Materials
2.1 Mechanical Strength
Mechanical strength ensures packaging materials withstand handling, transport,
and stacking. Tensile strength, impact resistance, and puncture resistance are
critical factors, especially for items like snack bags and bottled beverages.
2.2 Barrier Properties
Barrier properties are vital for preserving food quality by limiting exposure to gases
(oxygen, carbon dioxide), moisture, and light. High-barrier materials such as
multilayer films are commonly used in MAP (Modified Atmosphere Packaging).
2.3 Thermal Stability
Food packaging must endure various temperature conditions, from freezing to
microwave heating. Materials like CPET and aluminum are preferred for high-
temperature applications, while LDPE and PP are common in frozen food packaging.
2.4 Optical & Aesthetic Properties
Packaging appearance affects consumer perception. Transparency allows
consumers to view food, while opaque or UV-resistant materials protect light-
sensitive products. Surface gloss and finish are essential for product appeal.
2.5 Sealability and Closure Systems
Effective seals are crucial for food preservation. Heat-sealable films, tamper-evident
seals, and resealable closures (e.g., zippers) enhance usability and shelf life.
3. Chemical Properties of Food Packaging Materials
3.1 Inertness and Food Contact Safety
Packaging must be chemically inert to avoid interactions with food contents.
Migration of harmful substances such as BPA or phthalates is strictly regulated by
FDA and EFSA.
3.2 Additives and Coatings
Additives such as antioxidants and plasticizers improve packaging performance.
Coatings like EVOH enhance barrier properties while remaining food-safe.
3.3 Flavor and Odor Absorption
Packaging should not absorb food flavors or emit unwanted odors. High-quality
inert materials help maintain product integrity.
3.4 Legal Standards
Compliance with regulations is essential. FDA and EFSA provide safety limits for
food-contact materials, and materials must meet GRAS standards where applicable.
4. Classification of Food Packaging Materials
4.1 Plastic Packaging
Common plastics include PET, PE, and PP. These are used for bottles, films, and
trays. They are cost-effective, lightweight, and versatile.
4.2 Paper and Paperboard
Paper is biodegradable and printable. Coated variants are used for frozen foods and
dry goods.
4.3 Metal Packaging
Cans and foils made from aluminum or tinplate provide excellent barriers and long
shelf life, commonly used for canned food and snacks.
4.4 Glass Packaging
Glass is inert, impermeable, and ideal for beverages and sauces. It is reusable and
recyclable but heavy and breakable.
4.5 Edible & Biodegradable Films
These include starch-based, gelatin, and seaweed films. Used for eco-friendly
packaging of snacks and dry goods.
5. Recent Trends in Food Packaging
5.1 Sustainable Packaging
Brands are shifting to biodegradable materials such as PLA and sugarcane fibers to
reduce environmental impact.
5.2 Active Packaging
Incorporates components like oxygen absorbers and antimicrobial films to extend
shelf life.
5.3 Intelligent Packaging
Uses smart indicators for temperature, freshness, and tampering detection.
Integration with digital tools enhances supply chain monitoring.
5.4 Edible Packaging
Made from edible materials like seaweed and gelatin, edible packaging reduces
waste and adds value in single-serve items. Examples include edible cups, wrappers,
and film pods.
5.5 Minimal and Lightweight Packaging
Packaging is optimized to use less material without compromising protection.
Common in ready-to-eat and frozen food segments.
5.6 Recyclability and Regulatory Trends
Regulations promote recyclable materials and clear labeling. Trends include mono-
material designs and eco-certifications.
6. Case Studies in Food Packaging
Examples include vacuum-sealed meat packs with oxygen absorbers, milk in
multilayer cartons, fresh produce in breathable films, and snacks in metallized
pouches. Each case shows how material properties align with food safety and
preservation needs.
7. Conclusion
The selection of food packaging materials is guided by their physical and chemical
properties, regulatory compliance, and environmental impact. As consumer
preferences shift and technology evolves, innovative solutions like edible and
intelligent packaging are shaping the future of food preservation and sustainability.
8. References
1. Robertson, G. L. (2013). Food Packaging: Principles and Practice.
2. FDA Food Packaging Standards (www.fda.gov)
3. European Food Safety Authority (www.efsa.europa.eu)
4. Packaging Europe (www.packagingeurope.com)
5. Marsh, K., & Bugusu, B. (2007). Food Packaging—Roles, Materials, and
Environmental Issues. Journal of Food Science.
6. Trends in Food Science and Technology (Elsevier Journal)
7. ScienceDirect and Springer research articles on food packaging trends
