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PACKAGING | ADDITIVES


With packaging coming under increasing pressure the race is on to develop better performing and more easily recycled solutions. Additives have a role to play, writes Jennifer Markarian


Additives set to enable packaging innovation


Plastics packaging—essential for the preservation of food and protection of goods or an unnecessary and waste-creating evil? While we in the plastics industry may feel certain about the overall merits of plastics packaging, the pressure is certainly on to develop packaging solutions that meet consumer demand for minimal waste creation and leave a lighter environmental footprint. That will require some innovative thinking on the part of material and packaging designers and developers. Modified atmosphere packaging (MAP) creates and maintains the optimal atmosphere for the packaged contents and is widely used today, especially to extend shelf life of pre-prepared convenience foods and bakery items. MAP uses atmospheric gases such as nitrogen to displace oxygen from the headspace of a package to slow or eliminate oxidative degradation. Maintaining the reduced oxygen environment in MAP systems requires the use of packaging materials with high barrier performance. Some- times in combination with the use of oxygen absorbing additives. Other additives that can be


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used to extend shelf life, and so reduce food waste, include ethylene absorbing additives. Fresh fruits and vegetables give off ethylene during ripening and ethylene absorbing additives can be em- ployed to slow that ripening process. It’s Fresh! has developed an ethylene absorber based on a proprietary blend of clay and minerals that is claimed to provide 100 times more capacity for ethylene uptake per gram than current alterna- tives. The company says its e+ product is also highly selective, absorbing ethylene but not larger molecules such as flavour or aroma compounds. The additive can be incorporated directly into the packaging material or in a separate filter format that is inserted into the package. The e+ technology has been tested with several fruits in controlled trials, and packages with the filter were found to significantly extend quality and reduce waste compared to control packages without. In a test of bananas, for example, the effectiveness of the additive was investigated for fruit harvested and packed in Ecuador and shipped to the Middle East. The aim was to extend the


Main image: MAP packag- ing extends shelf life of prepared foods; further gains could be made using oxygen absorb- ing additives and mono- material structures


November 2019 | COMPOUNDING WORLD 69


PHOTO: SHUTTERSTOCK


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