Key characteristics of materials used in packaging

The main purpose of packaging is not only to protect the product from its surroundings, but also maintain the quality of the product for its shelf-life, while addressing communication, legal, and commercial demands. 

Product quality when pertaining to food is a function of parameters such as the growth of pathogenic microbes, respiration, and maturation rates. The presence of gases, humidity, and light significantly affect these parameters, and are controlled by manipulation of the permeability of the materials used in packaging. 

However in the choice of suitable materials, other factors must also be taken into account, such as thermo-mechanical properties (e.g. tensile strength, elongation, tear strength, puncture resistance and so on), migration/absorption, chemical resistance, and processability (thermoplasticity and sealability). The possibility to manipulate these parameters with either additives or new processing techniques makes the scenario even more challenging. 

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