Packaging systems for probiotic foods

Minh H. Nguyen

    Research output: Chapter in Book / Conference PaperChapter

    Abstract

    Packaging systems for probiotic foods have to protect the food and its associated probiotic components. Other than the usual considerations for preventing product from contamination, effects of light and heat, oxygen toxicity is of major concern. Packaging has to maintain a generally anaerobic environment, by preventing diffusion of oxygen through the package wall and its head space, however the actual requirement is quite strain dependent. Alternatives range from conventional packaging in plastic containers under refrigeration to the use of high barrier materials, vacuum, modified atmosphere, oxygen absorbers and newer forms of active and intelligent packaging. Probiotic yoghurt and fermented milks have been most intensely studied, but other probiotic foods such as white cheese, dry sausage and fruit juices are also receiving attention. The choice of any new packaging systems depends on using an appropriate material in an economical and optimised overall manufacturing process.
    Original languageEnglish
    Title of host publicationProbiotic and Prebiotic Foods: Technology, Stability and Benefits to Human Health
    EditorsNagendra P. Shah, Adriano Gomes da Cruz, Jose A.F. Faria
    Place of PublicationU.S.A.
    PublisherNova Science Publishers
    Pages467-479
    Number of pages13
    ISBN (Print)9781616688424
    Publication statusPublished - 2011

    Keywords

    • probiotics
    • food
    • packaging

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