When it comes to food packaging, the capacity to increase the shelf life of products that are perishable is of the utmost importance. The introduction of multilayer coextruded films has been a game-changer in this regard. These films offer a variety of capabilities that efficiently assist to the preservation of the quality and freshness of food. During the course of COACE, the different ways in which multilayer coextruded films play an important role in extending the shelf life of food products, assuring the satisfaction of consumers, and lowering the amount of food that is wasted are investigated.

Having Oxygen-Blocking Capabilities

One of the most important roles that multilayer coextruded films play is to produce an oxygen barrier that is both effective and efficient. The presence of oxygen is a significant contributor to the deterioration of food quality. Oxygen is responsible for oxidative processes, which result in the loss of flavor, changes in color, and the degradation of nutrients. The oxygen transmission rate is greatly reduced in multilayer coextruded films because oxygen barrier layers are incorporated into the structure of the film. This helps to minimize the amount of oxygen that is exposed to food products, which in turn reduces the risk of adverse effects.

Protection against Moisture Properties

The presence of moisture is yet another important component that might hasten the deterioration of food goods. Films that are multilayer and coextruded are meant to have good moisture barrier qualities, which prevent moisture from entering or leaving the container. These films help to preserve the texture, crispness, and overall quality of the packed food by ensuring that the moisture level is kept at an ideal level. This helps to reduce the danger of microbiological development, enzymatic reactions, and chemical deterioration.

The properties of a light barrier

Because of the photochemical processes that are triggered when food products are exposed to light, particularly ultraviolet (UV) radiation, they might deteriorate. Light-blocking layers are incorporated into multilayer coextruded films. These layers effectively shield the packaged food from potentially hazardous ultraviolet rays, hence reducing the amount of photo-induced degradation that occurs. Due to the fact that light-sensitive items, such as dairy, beverages, and oils, are prone to flavor changes, vitamin degradation, and color fading, this protection is especially important for these products.

For the Preservation of Aroma and Flavor

The preservation of the aroma and flavor profiles of food products is facilitated by the use of multilayer coextruded films. The permeability of these films to volatile compounds, particularly aroma-active molecules, can be made to be low through the use of engineering techniques. The sensory qualities of the packed food are preserved by multilayer coextruded films, which also contribute to an increase in customer pleasure and attractiveness. This is accomplished by reducing the amount of flavor and scent that is lost.

The stability of temperatures

The capacity of multilayer coextruded films to maintain a consistent temperature makes it possible for food products to be transported and kept in environments with multiple temperature conditions. Because these films are able to tolerate extreme temperatures, they guarantee that the food items that are packaged will continue to be protected and unaffected by temperature fluctuations while they are being distributed and stored. Maintaining the integrity of the packaging, along with minimizing leaks and keeping the quality of the product, is made easier by maintaining temperature stability.

The protection of the body

In addition to its barrier capabilities, multilayer coextruded films offer food goods several forms of protection, including physical protection. These films are designed to be sturdy, resistant to puncturing, and resistant to ripping. As a result, they protect the goods that are packaged from being damaged by mechanical means during procedures such as handling, transit, and storage. The use of physical protection helps to guarantee that the packaging does not become damaged, which in turn helps to avoid contamination and preserve the product’s freshness.

(MAP) stands for “modified atmosphere packaging.”

It is possible to create modified atmosphere packaging (MAP) with multilayer coextruded films. This type of packaging includes altering the composition of the atmosphere that is contained within the box. An optimum gas environment is created by MAP through the process of regulating the quantities of oxygen, carbon dioxide, and nitrogen. This environment inhibits the growth of microorganisms, as well as enzymatic activity and oxidative processes. This method extends the shelf life of food products, notably fresh vegetables, meats, and seafood, by lowering the amount of decomposition that occurs and retaining the quality of the product’s appearance.

Packing that is Active

It is possible for multilayer coextruded films to incorporate active agents into their structure. Some examples of these active agents are oxygen absorbers and antibacterial chemicals. Active packaging functions are made possible as a result of this, in which the film actively interacts with the packaged food in order to lengthen the shelf life of the product. On the other hand, oxygen absorbers scavenge remaining oxygen, which further enhances the preservation of food products. Antimicrobial agents, for example, prevent the growth of germs that cause food to go bad.

Features That Are Convenient

It is possible to develop multilayer coextruded films with convenience features that help to the overall prolongation of the shelf life of the film. Consumers are able to keep the freshness of partially consumed products, avoid waste, and assure precise portioning with the assistance of resealable closures, tear notches that are easy to open, and chambers that restrict the amount of food dispensed. Because of these convenient characteristics, the leftover contents have a longer shelf life, which contributes to an overall increase in the product’s lifetime.

The shelf life of perishable goods has been greatly extended because to the introduction of multilayer coextruded films, which have transformed the food packaging industry. These films are highly effective at preserving the quality, flavor, and nutritional content of food by virtue of their ability to act as a barrier against oxygen, moisture, and light. Additionally, multilayer coextruded films provide physical protection, thermal stability, and active packaging characteristics, all of which contribute further to the extending of the shelf life of the product. Through the utilization of the latest developments in multilayer coextruded film technology, food manufacturers have the capacity to lessen the amount of food that is wasted, fulfill the expectations of consumers, and improve the sustainability of the food business.