Application of various types of coatings in food packaging materials: Sensorial assessment and health safety
Nowacka, Małgorzata (Warsaw University of Life Sciences (WULS-SGGW), Warsaw (Poland). Faculty of Food Sciences) | Mika, Aleksandra (Warsaw University of Life Sciences (WULS-SGGW), Warsaw (Poland). Faculty of Food Sciences) | Wiktor, Artur (Warsaw University of Life Sciences (WULS-SGGW), Warsaw (Poland). Faculty of Food Sciences) | Ciosek, Patrycja (Warsaw University of Technology, Warsaw (Poland). Faculty of Chemistry, Department of Microbioanalytics) | Rybak, Katarzyna (Warsaw University of Life Sciences (WULS-SGGW), Warsaw (Poland). Faculty of Food Sciences) | Dadan, Magdalena (Warsaw University of Life Sciences (WULS-SGGW), Warsaw (Poland). Faculty of Food Sciences) | Witrowa-Rajchert, Dorota (Warsaw University of Life Sciences (WULS-SGGW), Warsaw (Poland). Faculty of Food Sciences)
Food safety is a crucial aspect, when designing food packaging. It is necessary to assess every layer of the material that could be interacting with food. There are various substances that could be used to produce coatings for the cardboard materials, safe for the application in the food packaging materials. By introducing additional layer to the packaging material, it is possible to enhance food safety, improve packaging and food quality, and extend food shelf-life. The aim of this work is to present the background of some applications of paper coatings based on proteins, polysaccharides, lipids and others. Moreover the food safety aspect of paper and cardboard was described.
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