Analysis of Active and Intelligent in Bakery Packaging

By

Acknowledgement

My thanks go out to all who have helped me complete this study and with whom this project may have not been possible. In particular, my gratitude goes out to friends, facilitator and family for extensive and helpful comments on early drafts. I am also deeply indebted to the authors who have shared my interest and preceded me. Their works provided me with a host of information to learn from and build upon, also served as examples to emulate.

Declaration

I, [type your full first names and surname here], declare that the contents of this dissertation/thesis represent my own unaided work, and that the dissertation/thesis has not previously been submitted for academic examination towards any qualification. Furthermore, it represents my own opinions and not necessarily those of the University.

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Abstract

Packaging has to protect food from different undesirable influences and positively contribute to shelf-life. Major functions that packaging materials and packing for bakery products should be expected to satisfy are the same as the demands that suit to all food products but there are also some specific ones. Specific considerations for choosing a particular type of packaging material for bakery products like low moisture, gases, aroma, fat and light (visible and UV) barrier and good mechanical properties are highly appreciated in order to ensure complete protection of a product. The aim of this study is to analyse the active and intelligent packaging of bakery products. This research is founded on the secondary data. The research encompasses the publications, articles and similar studies accessible on the internet. Keeping in view the approach taken in earlier studies the research began with a broad analysis of the existing literature. The findings & conclusions are based on the secondary data. The methodology used for the purpose of this research is based on the secondary data. This research is more or less based on the literature review & the conclusions are drawn on the basis of actual resources listed in the references

Table of Contents

ACKNOWLEDGEMENTII

DECLARATIONIII

ABSTRACTIV

CHAPTER 1: INTRODUCTION1

Background of the Study1

Research Aims and Objectives4

Research Questions5

CHAPTER 2: LITERATURE REVIEW6

History of Packaging6

Packaging Sustainability8

Definition of Sustainability9

Principles and Functions of Sustainable Packaging10

Active Packaging Systems11

Active Packaging Technologies12

Intelligent Packaging13

Safety Concerns in Bakery Products15

CHAPTER 3: FINDINGS AND DISCUSSION17

Characteristics of Active Packaging17

Oxygen Scavengers17

Recent Technologies in Oxygen Scavengers18

Ethylene Scavengers20

Moisture Control20

Releasing Systems21

Antimicrobial Packaging21

Characteristics of Intelligent Packaging22

Time-Temperature Indicators (TTI)23

Freshness Spoil age Indicators24

Pathogen Indicators25

Other Intelligent Systems25

Packaging Design26

Information about Packaging27

Cost of Packaging28

Major Factors in Packaging Design29

Regulatory Impact30

Communication Benefits of Packaging31

Green Packaging32

CHAPTER 4: CONCLUSION33

Bakery Industry33

Possible Illnesses Caused by Bakery Products34

Hazardous Products and/Or Ingredients35

Active Packaging Technique36

Intelligent Packaging36

CHAPTER 5: METHODOLOGY38

Research Design38

Qualitative Research39

Literature Search40

Search Technique41

Inclusion and exclusion criteria41

Search terms - key terms42

REFERENCES43

CHAPTER 1: INTRODUCTION

Background of the Study

Packaging has to protect food from different undesirable influences and positively contribute to shelf-life. Major functions that packaging materials and packing for bakery products should be expected to satisfy are the same as the demands that suit to all food products but there are also some specific ones (Robertson, 1993, p. 550). Specific considerations for choosing a particular type of packaging material for ...