Research Status and Development of Packaging Preservation for Partially-prepared Food

NONG Xinmei; CHENG Zheng; NING Mei; WANG Honglei; XIAO Naiyu; ZHANG Xueqin; ZHANG Miaogao; CHEN Xiangyun; MO Qianbin

doi:10.19554/j.cnki.1001-3563.2026.01.011

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Packaging Engineering ›› 2026, Vol. 47 ›› Issue (1) : 87-101. DOI: 10.19554/j.cnki.1001-3563.2026.01.011

Agro-products Preservation and Food Packaging

Research Status and Development of Packaging Preservation for Partially-prepared Food

NONG Xinmei^1,2,3, CHENG Zheng^1,2,3,4,*, NING Mei^1,2,3, WANG Honglei^1,2,3,4, XIAO Naiyu^1,2,3,4, ZHANG Xueqin^1,2,3,4, ZHANG Miaogao^1,2,3,4, CHEN Xiangyun^1,2,3, MO Qianbin^1,2,3

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Abstract

Partially-prepared food have seen a continuous increase in market demands due to their ability to retain the freshness of ingredients and save consumers' time. However, the lack of adequate preservation technology leads to a decline in food quality and nutrient loss, which restricts the development of the industry. The work aims to explore the packaging preservation technology for partially-prepared food to extend the shelf life, improve quality and safety. This paper analyzed the preservation mechanism of partially-prepared food (including microbial control, oxidation inhibition, and maintenance of moisture and texture), and discussed the application status and effects of various packaging preservation technologies. It studied new technologies such as high-barrier materials, active packaging, and degradable materials, compared the advantages and disadvantages of traditional materials, and assessed their impact on preservation. It was found that microbial control could effectively inhibit spoilage, while delaying oxidation and maintaining moisture could help slow down the deterioration of food ingredients. New packaging technologies, such as modified atmosphere packaging, antimicrobial packaging and smart packaging, could significantly extend the shelf life of food. Among them, smart packaging could monitor environmental changes in real time, extending the freshness period and enabling quality traceability at the same time. The packaging preservation technology for partially-prepared food can effectively maintain food quality and safety and extend the shelf life. Although there are problems such as high cost and the need to improve the barrier properties of materials, in the future, through the research and development of new materials and the integration of multiple technologies, this technology will develop towards intelligence, environmental protection, and efficiency, promoting the high-quality and sustainable development of the industry.

Key words

partially-prepared / pre-made food / packaging preservation / research progress

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NONG Xinmei, CHENG Zheng, NING Mei, WANG Honglei, XIAO Naiyu, ZHANG Xueqin, ZHANG Miaogao, CHEN Xiangyun, MO Qianbin. Research Status and Development of Packaging Preservation for Partially-prepared Food[J]. Packaging Engineering. 2026, 47(1): 87-101 https://doi.org/10.19554/j.cnki.1001-3563.2026.01.011

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