Packaging Material Permeability and Food Product Shelf Life

Packaging permeability is a central factor influencing the preservation and shelf life of food products. The ability of packaging material to selectively allow or restrict the passage of gases, organic vapors, and other molecules plays a decisive role in maintaining food quality during storage, distribution, and retail. While much attention has been given to new packaging materials and sustainable technologies, there is a clear need for an in-depth understanding of how permeability—across a spectrum of conventional and advanced materials—directly affects the quality diverse food commodities.

This Research Topic focuses on unraveling the complex relationship between packaging permeability and the stability of foods. Moving beyond trends in biodegradable, active and intelligent packaging, the emphasis will be on systematically analyzing the mechanisms by which permeability influences phenomena such as oxidation, aroma retention, moisture transfer, and nutrient stability. By bringing together analytical techniques from chemistry and food science—including chromatography, mass spectrometry, and compositional analysis—the project will generate empirical data on how different levels and types of packaging material permeability impact food quality parameters and product shelf life.

The objective is to develop a comprehensive body of knowledge that enables the food sector to make informed decisions on packaging material/container to be used based on permeability performance, tailored to the demands of specific food types. The outcomes will provide valuable scientific guidance for manufacturers, regulators, and researchers interested in optimizing shelf life and reducing spoilage. Ultimately, demonstrating that a deep understanding of packaging permeability is foundational for food preservation, regardless of current packaging trends or technologies.

Packaging material permeability in relation to:

• Product nutrient stability
• Product oxidation
• Moisture loss/moisture pick up
• Flavor retention/loss
• Product quality and safety
• Product shelf life
• Product sensory properties
• Sustainable packaging materials

Article types and fees

This Research Topic accepts the following article types, unless otherwise specified in the Research Topic description:

• Brief Research Report
• Data Report
• Editorial
• FAIR² Data
• Hypothesis and Theory
• Methods
• Mini Review
• Original Research
• Perspective
• ... View all formats

Articles that are accepted for publication by our external editors following rigorous peer review incur a publishing fee charged to Authors, institutions, or funders.

Article types

This Research Topic accepts the following article types, unless otherwise specified in the Research Topic description:

• Brief Research Report
• Data Report
• Editorial
• FAIR² Data
• Hypothesis and Theory
• Methods
• Mini Review
• Original Research
• Perspective
• Review
• Systematic Review

Keywords: Packaging, Permeability, Diffusion, Flavor retention/loss, Nutrient stability, Shelf life

Important note: All contributions to this Research Topic must be within the scope of the section and journal to which they are submitted, as defined in their mission statements. Frontiers reserves the right to guide an out-of-scope manuscript to a more suitable section or journal at any stage of peer review.