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German Technology in Production

The materials used in traditional packaging methods have a barrier feature that can protect foods from external factors at a certain level. In other words, the main goal of food packaging technology has been the preservation of the quality of food and the prolongation of its shelf life, the use of appropriate packaging materials and packaging techniques in order to always offer healthy products with a long shelf life to the consumer. 

In addition, today's consumers' demand for higher quality, healthier, near-fresh foods and long shelf life has led to new searches and developments in packaging applications. Moreover, in addition to the fact that consumers prefer foods that are less processed and whose natural properties are less damaged; online shopping, internationalization of markets and sales


Changes in the storage, sale and distribution of foods in connection with the centralization of activities have accelerated the increase in expectations and demands for new packaging techniques. And as a result of the studies carried out in this direction for years, modern packaging technologies called "active and smart packaging" have been developed. 

Active packaging is changing or modifying the environment in the package to reduce the rate of spoilage reactions and further extend the shelf life of the food. It can be defined as adding extra properties to the packaging material used as a barrier to protect the product from external factors. Undoubtedly, active packaging does not only create a barrier barrier against external factors; It can control and even react to the events taking place inside the packaging and interact to preserve food and preserve its quality according to changing conditions. For example, it can change the gas concentrations in the packaging or kill microorganisms on the food surface, thereby improving its safety and sensory properties, preserving the quality of the food and extending its shelf life. 

In active packaging technology, some additional functions are given to the packaging by adding various active ingredients to the packaging material or by putting them in separate tablets or sachets or using them as an interlayer. 

Active packaging systems are divided into two as “active release – emitter systems” and “active absorber – retention systems” according to their working principles. In these systems: oxygen scavengers, ethylene scavengers, carbon dioxide scavengers and emitters, moisture regulators, absorbers or releasers of aroma and odor substances, packages that release ethanol, enzymes and antioxidants, and antimicrobial (anti-bacterial) systems are used. 

Smart packages are packaging systems that provide information to the consumer in the context of food safety and quality. Smart packaging with the potential to sense, track and point; Packages with temperature – time indicators, packages with biosensors and special barcodes can be given as examples. Its working principles depend on temperature – time measurement, enzymatic quality changes and microbiological activity measurement. Packages containing the temperature -  time indicator inform the user about the temperature conditions that the product is exposed to during the transportation and distribution phase and the quality changes that may occur as a result. On the other hand, packages with biosensors warn the user in the context of whether microorganisms have developed in the product. It is stated that this technology will develop further in the future and different systems designed for different spoilage reactions in foods will be produced. These include packaging that changes color with temperature, beeps as the expiration date approaches, and encourages purchase by releasing a pleasant odor as the consumer approaches it in the aisles. 

Packages called intelligent packaging; They monitor the condition of the product in it and provide information about the quality of the product during transportation and storage. Today, radio frequency recognition method has started to be used on pallets and containers in order to monitor the product flow in the supply chain with “instant image”. 

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