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Food storage containers what to choose, practical advice

Homepage Articles Food storage containers what to choose, practical advice

Food storage containers what to choose, practical advice

It is worth paying attention to the type of containers and the way in which meals are stored during the day, including preparing meals yourself at home, which are then packed into lunch boxes, and increasing attention is being paid to diet and lifestyle.

Table of Contents

1. Types of food storage containers

They can be plastic, silicone, glass or metal containers. There are a number of single-chamber containers available on the market that are ideal for storing sandwiches, lunches, or salads. This allows us to store, for example, cut vegetables, fruits, lettuce, and a separate sauce. We can store them at the same time, like breakfast and lunch.

2. What to consider when choosing a lunch box

If your meal needs to be heated, it is best to buy containers that allow you to heat the food in a microwave oven. This will keep the food warm and keep it fresh. During this period, it tastes best and has a high nutritional value. Significant losses are possible, including vitamins A and C. It is therefore best to fill the cocktail container to the maximum, close it tightly, and then store it in a cooler place without access to sunlight. The containers should be tightly sealed, for example, by using coke bars, which expel the liquid from the soil.

3. The risks associated with the storage of meals

Bisphenol A is similar in structure to the female sex hormone and can affect the functioning of the endocrine system by disrupting the secretion, transport and metabolism of certain hormones. Therefore, it is a good idea to buy glass containers and containers that have also been labelled as free from BPA. Plastic containers such as polycarbonate plastic can be used after bisphenol BPA (BPA).
Source

Rogala D. et al., Bisfenol A – niebezpieczny związek ukryty w tworzywach sztucznych, „Problemy Higieny i Epidemiologii” 2016, 97(3), 213–219.
Mazurek A., Jamroz J., Stabilność witaminy C w sokach owocowych i nektarze z czarnej porzeczki podczas przechowywania, „Acta Agrophysica” 2010, 16(1), 93–100.
Wałkowicz E., Roślinny lunchbox dla każdego, Kraków 2015, 38–43.