86 Handbook of herbs and spices
5.1 Introduction
Food products undergo numerous physical, chemical and microbiological changes
during storage. The stability of food is a function of changes occurring in the food
components, such as food proteins, lipids, carbohydrates and water due to environmental
and processing factors (exposure to light, moisture, temperature, etc.). The protective
coating or barrier provided during processing, storage and handling not only retards
deterioration of food, but may also enhance its quality. Suitable packaging can slow
the deterioration rate and also may extend product shelf life. In recent years a wide
variety of packages and approaches have been employed to interact with the food and
provide desirable effects. Examples of these include incorporating oxygen, moisture
and ethylene scavengers for oxygen, moisture or ethylene sensitive foods, use of
carbon dioxide or ethylene emitters in other foods, flavour imparting or scavenging
chemicals and antimicrobial agents for microbiological safety of food. Physical
incorporation of these chemicals or other agents may be made into the package
material, on or between the package and the food. Such approaches, designed to
perform some desirable function other than providing an inert barrier, are called
active packaging, interactive packaging and intelligent packaging.
The use of plastics in the packaging of foods has been increasing at an accelerated rate.
The reason for this is the reduction in the cost of packaging materials due to technological
innovations and the inherent properties of plastic films, which makes them very well
suited to food packaging. Active packaging technology is a relatively novel concept
designed to provide interaction between food and packaging material, while sustaining
the microenvironment within. It is aimed at extending the product shelf life, maintaining
its nutritional and sensory quality, as well as providing microbial safety.
5.2 Consumer trends driving innovation.............................................
Consumers are adding spice to their lives with meals infused with flavours of Asia,
Latin America, Africa, Indian, Carribean and the Mediterranean. Ethnic foods, with
5Packaging and storage of herbs and spices..........................................
K. King, Gourmet Garden, Australia