The impact of active packaging and nanocoatings on the safety and shelf life of dairy products

The aim of the study was to identify effective methods for maintaining the quality and safety of dairy products through the use of active packaging and nanotechnology. The methodology included an analysis of regulatory documents and current trends in packaging technologies, as well as experimental studies using control and experimental groups. The study found that milk and cottage cheese packaged in standard cardboard packaging with an inner layer of aluminium foil showed an average moisture content of 88.2 ± 0.5% and a redox potential of 185 ± 2 mV. In the group with active packaging containing antioxidant components, the moisture content was 87.5 ± 0.4%, and the oxidation reduction potential (ORP) was reduced to 175 ± 1 mV. Packaging with silver nanoparticles showed the highest efficiency, where the moisture content of milk and cheese was 86.7 ± 0.3%, and the ORP reached 170 ± 1.5 mV, indicating a reduction in the level of oxidative processes and improved product preservation. In addition, the study found that milk and cheese stored in active packaging and packaging with nanofilm showed significantly better organoleptic characteristics compared to control samples. In particular, the taste, smell, texture, and colour received higher scores on a scale from 1 to 5. For the control group, the average taste score was 3.2 ± 0.3, for active packaging – 4.0 ± 0.2, and for nanofilm – 4.7 ± 0.1. Similar results were recorded for odour (3.2 ± 0.3, 4.1 ± 0.2 and 4.8 ± 0.1, respectively), texture (3.1 ± 0.4, 4.0 ± 0.3 and 4.6 ± 0.2), and colour (3.0 ± 0.2, 4.2 ± 0.1 and 4.7 ± 0.1). These data indicated a significant improvement in the organoleptic characteristics of dairy products stored in active packaging and packaging with nanofilm compared to control samples. The practical significance of the study was to develop recommendations for dairy producers on the choice of packaging materials depending on the shelf life and conditions of sale. The results obtained could be used in the food industry to introduce innovative packaging technologies, as well as serve as a basis for further research in the field of food safety and the development of environmentally friendly packaging material