Packaging systems for probiotic foods

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.