Influence of Packaging Materials on Food Shelf-Life in Democratic Republic of the Congo

Purpose: The aim of the study was to investigate influence of packaging materials on food shelf-life in Democratic Republic of the Congo. Methodology: This study adopted a desk methodology. A desk study research design is commonly known as secondary data collection. This is basically collecting data from existing resources preferably because of its low cost advantage as compared to a field research. Our current study looked into already published studies and reports as the data was easily accessed through online journals and libraries. Findings: A study in the Democratic Republic of the Congo explored the impact of packaging materials on food shelf-life. Key factors affecting food quality included temperature, humidity, light, oxygen, and microorganisms. Various materials like paper, plastic, metal, and glass were compared based on barrier properties, strength, biodegradability, and cost-effectiveness. Plastic packaging emerged as the most suitable option due to its low permeability to oxygen and water vapor, resistance to damage, and affordability. However, the study cautioned about potential issues such as chemical migration, waste accumulation, and negative public perception, emphasizing the need for careful use and proper disposal of plastic packaging. Unique Contribution to Theory, Practice and Policy: diffusion theory (fick's law), oxygen scavenging theory & barrier theory may be used to anchor future studies on influence of packaging materials on food shelf-life in Democratic Republic of the Congo. Encourage the food industry to invest in innovative packaging materials and technologies that extend shelf-life while minimizing environmental impact. Government agencies should collaborate with industry stakeholders and allocate research funding to support studies on packaging material-food interactions.