New research gives further insights on O2-ingress in food packaging.

Abstract

Diversity in food packaging has become increasingly important in the last decades due to different trends such as globalization and convenience. This has resulted amongst others in an increased need for certain barrier properties in order to guarantee the desired shelf-life of the packaged food product. In case of gas barrier properties, many food products need to be protected from O2 making on the one hand this parameter very important in evaluating new materials (e.g. bioplastics) for food packaging applications. There is, on the other hand, an increased attention for investigating the influence of different processing techniques on the barrier properties of packaging materials.