When it comes to improving the qualities and functionality of food films, additives for food films are an extremely important component. In order to enhance the functioning, stability, and overall quality of food packaging films, these chemicals are put into the films. COACE investigates the manner in which food film additives contribute to the enhancement of the qualities of food films in a variety of different situations. The impact of additives on the barrier qualities, mechanical strength, optical properties, antibacterial activity, and sustainability features of food packaging films are investigated in this study.

Caractéristiques d'une barrière améliorée

Food film additives have the potential to greatly increase the barrier qualities of packaging films, thereby protecting food goods from oxygen, moisture, light, and other environmental influences. Iron-based additives are examples of oxygen scavengers. These additives actively absorb oxygen within the packaging, which in turn reduces the number of oxidative reactions that occur and extends the shelf life of food items that are oxygen-sensitive. In a similar vein, moisture control agents, which include desiccants and moisture absorbers, contribute to the maintenance of ideal moisture levels, hence preventing spoiling and preserving product quality. The use of barrier enhancers, such as nanoclays or silica nanoparticles, results in the formation of a winding path for molecules of gas or moisture, which in turn reduces the permeability of food films and improves their barrier performance.

Strengthening of the mechanical material

The mechanical strength and durability of packaging films can be improved with the use of food film additives, which helps to ensure that the films maintain their integrity throughout the supply chain. It is usual practice to make use of plasticizers, such as glycerol or sorbitol, in order to enhance the flexibility of the film and decrease its brittleness. This helps to prevent the film from breaking throughout the processing, handling, and transportation stages. It is possible for reinforcement additives, such as fibres or nanoparticles, to improve the tensile strength, tear resistance, and puncture resistance of food films. This results in the films becoming more durable and less prone to damage.

Enhancements to the Optical Properties

Enhancing the optical qualities of food films, such as transparency, gloss, and colour stability, can be accomplished by the use of additives. Clearer and more visually appealing packaging is the consequence of the use of clarifying agents, which include nucleating agents and optical brighteners. These compounds increase film transparency by eliminating haze or scattering of light, leaving the film more transparent. By shielding food products from the potentially damaging effects of ultraviolet (UV) radiation, UV absorbers or stabilisers prevent the colour from deteriorating or fading as a result of exposure to sunshine. In addition, colourants and pigments can be added to food films in order to generate the visual effects, branding, or product distinctiveness that are required.

Increased Potential to Fight Microorganisms

It is possible for food film additives, such as antimicrobial compounds, to assist block the growth of bacteria that cause food to go bad and pathogens, so extending the shelf life of packaged food and ensuring its cleanliness. Organic acids, enzymes, and essential oils that possess natural antibacterial capabilities are all examples of materials that might be classified as antimicrobial agents. By including these chemicals into the film matrix or applying them as coatings, a protective barrier against microbial contamination can be created, and the requirement for extra preservatives in food products can be reduced.

Considerations related to sustainability

Food film additives have the potential to solve environmental concerns, which is another way in which they can contribute to the sustainability of food packaging. Both the reliance on fossil fuels and the carbon footprint connected with the creation of packaging can be reduced by the use of bio-based additives that are generated from renewable resources. Some examples of these additives include bio-based plasticizers and antibacterial agents. Additionally, additives that promote recyclability, such as compatibilizers or compatibilizing agents, can make it easier to recycle films that contain many layers or mixed materials, which is beneficial to the development of a more circular economy.

When it comes to enhancing the qualities and functionality of films d'emballage alimentaire, food film additives are an extremely important component. Through the enhancement of barrier qualities, the enhancement of mechanical strength, the improvement of optical properties, the provision of antibacterial activity, and the consideration of sustainability factors, these additives contribute to the overall functioning and quality of food films. The food industry will continue to place a high priority on safety, shelf life extension, and environmental sustainability. In order to address these problems and ensure the integrity and efficiency of food packaging systems, the development and implementation of new food film additives will play a crucial role in overcoming these challenges. COACE provides food film modification solutions, welcome to discuss together!