Email this article 
Smart Packaging Innovation for Food: Enhancing Shelf Life and Quality of Perishable Goods
), Salzabila Ramdhani(2), Viola Gracelia Sanyoto(3), Zheeva Nawareza(4),
(1) Universitas Pendidikan Indonesia
(2) Universitas Negeri Makasar
(3) Universitas Pendidikan Indonesia
(4) Universitas Pendidikan Indonesia
Corresponding Author
Abstract
Smart packaging has become a key factor in efforts to improve the shelf life and quality of perishable products. The purpose of this study is to analyze the importance of innovation in smart packaging to improve the shelf life and quality of perishable products. The research method used includes an in-depth literature study to gather relevant information to collect data on existing smart packaging innovations. To date, very few studies have been conducted specifically to discuss or propose innovative smart packaging development solutions to improve the shelf life and quality of perishable products. Hopefully, this paper can provide information on various new technologies and materials that can be used in smart packaging to extend the shelf life and maintain the quality of perishable products.
Keywords
References
Amit, S. K., Uddin, M. M., Rahman, R., Islam, S. R., and Khan, M. S. (2017). A review on mechanisms and commercial aspects of food preservation and processing. Agriculture and Food Security, 6, 1-22.
Boysen, N., De Koster, R., and Weidinger, F. (2019). Warehousing in the e-commerce era: A survey. European Journal of Operational Research, 277(2), 396-411.
Chen, S., Brahma, S., Mackay, J., Cao, C., and Aliakbarian, B. (2020). The role of smart packaging system in food supply chain. Journal of Food Science, 85(3), 517-525.
David, J. (2018). Technology to lengthen of storage of chili. Jurnal Pertanian Agros, 20(1), 22-28.
De Corato, U. (2020). Improving the shelf-life and quality of fresh and minimally-processed fruits and vegetables for a modern food industry: A comprehensive critical review from the traditional technologies into the most promising advancements. Critical Reviews in Food Science and Nutrition, 60(6), 940-975.
Ivanov, D., Tang, C. S., Dolgui, A., Battini, D., and Das, A. (2021). Researchers' perspectives on Industry 4.0: multi-disciplinary analysis and opportunities for operations management. International Journal of Production Research, 59(7), 2055-2078.
Kim, Y. K., and Sullivan, P. (2019). Emotional branding speaks to consumers’ heart: the case of fashion brands. Fashion and Textiles, 6(1), 1-16.
Lin, M., Fawole, O. A., Saeys, W., Wu, D., Wang, J., Opara, U. L., and Chen, K. (2023). Mechanical damages and packaging methods along the fresh fruit supply chain: A review. Critical Reviews in Food Science and Nutrition, 63(30), 10283-10302.
Lydekaityte, J., and Tambo, T. (2020). Smart packaging: Definitions, models and packaging as an intermediator between digital and physical product management. The International Review of Retail, Distribution and Consumer Research, 30(4), 377-410.
Mahajan, P. V., Caleb, O. J., Gil, M. I., Izumi, H., Colelli, G., Watkins, C. B., and Zude, M. (2017). Quality and safety of fresh horticultural commodities: Recent advances and future perspectives. Food Packaging and Shelf Life, 14, 2-11.
Mardhiah, A., Musran, M., and Handayani, L. (2023). Intelligent packaging dalam perspektif filsafat ilmu. Jurnal Sains Riset, 13(1), 125-133.
Mareta, D. T., and Awami, S. N. (2011). Pengemasan produk sayuran dengan bahan kemas plastik pada penyimpanan suhu ruang dan suhu dingin. Mediagro, 7(1),26-40.
Mukhtar, S., and Nurif, M. (2015). Peranan packaging dalam meningkatkan hasil produksi terhadap konsumen. Jurnal Sosial Humaniora (JSH), 8(2), 181-191.
Prasad, K., Nikzad, M., and Sbarski, I. (2018). Permeability control in polymeric systems: A review. Journal of Polymer Research, 25, 1-20.
Reinas, I., Oliveira, J., Pereira, J., Mahajan, P., and Poças, F. (2016). A quantitative approach to assess the contribution of seals to the permeability of water vapour and oxygen in thermosealed packages. Food Packaging and Shelf Life, 7, 34-40.
Song, E., Li, J., Won, S. M., Bai, W., and Rogers, J. A. (2020). Materials for flexible bioelectronic systems as chronic neural interfaces. Nature Materials, 19(6), 590-603.
Tampubolon, Mirnasen, Sukewijaya, I. M., and Gunadi, I. G. A. (2017). Pengaruh precooling dan suhu simpan terhadap kualitas pascapanen tanaman gonda (Sphenoclea zeylanica Gaertn). E-Jurnal Agroekoteknologi Tropika, 6(2), 194-205.
Waryat, W., and Handayani, Y. (2020). Implementasi jenis kemasan untuk memperpanjang umur simpan sayuran pakcoy. Jurnal Ilmiah Respati, 11(1), 33-45.
Zhao, X., Cornish, K., and Vodovotz, Y. (2020). Narrowing the gap for bioplastic use in food packaging: An update. Environmental Science and Technology, 54(8), 4712-4732.
Article Metrics
Abstract View
: 769 times
Download : 556 times
Refbacks
- There are currently no refbacks.
Copyright (c) 2023 Bumi Publikasi Nusantara
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
