Using natural antioxidants to meet shelf-life expectations for foods stored in sustainable packaging

Packaging is necessary to contain and protect food. Packaging also has a substantial environmental impact. In an effort to address environmental concerns, new regulations across the globe call for changes to food packaging. There are requirements that call for reductions in total packaging volume and require that all packaging is recyclable. To meet these requirements, packaging construction must be modified. A common approach is to remove layers which can alter the ability of the package to protect the food. Of particular note, the removal of layer(s) included for oxygen barrier properties can be problematic for foods prone to oxidation. When food has greater oxygen exposure, there is additional potential for oxidation which can lead to shorter food shelf life and more food waste. When the goal of utilizing sustainable packaging is to reduce the environmental impact, increasing food waste negates those efforts. To better understand how sustainable packaging can impact oxidative stability, a series of shelf-life studies were conducted. A variety of sustainable packaging materials and snack food types were stored in ambient and accelerated conditions. Periodically, the food was measured for total aldehydes using GC-FID to assess the degree of lipid oxidation. Food contained in packages made with sustainable materials showed higher levels of aldehydes compared to conventional packaging materials, suggesting that the change in materials and barrier properties offer less oxidative protection. Follow up studies investigated the impact of natural antioxidants added to the snacks in sustainable packaging. By monitoring aldehydes over time, results indicate that natural antioxidants can be used to increase the shelf-life of a food stored in sustainable packaging to a level comparable to conventional packaging. Ultimately, the findings indicate that the addition of antioxidants allows for environmentally friendly packaging use, without the compromise to food’s shelf-life stability.