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DEVELOPMENT IN FOOD PACKAGING

By
Shailesh Jadhav
WHAT CAN HAPPEN INSIDE A PACKAGE?

Fresh food- metabolically active and metabolism continues


INTRODUCTION

In the past, the functions of packaging


had been limited to the roles of
containment,
protection
consumer convenience, and
Communication of the product
information
PASSIVE AND ACTIVE PACKAGING FUNCTION

Conventional functions of packaging


are considered Passive Packaging.

The Active Packaging may be


defined as a packaging system in
which the product, the packaging, and
the environment interact in a positive
way to extend shelf-life or to achieve
some characteristics that cannot be
obtained.
ANTIMICROBIAL PACKAGING

Antimicrobial packaging is a form of


active packaging that can control the
growth of microorganisms on the
surfaces of foods and packaging
materials and eventually reduce cell
counts in the products.
HOW ANTIMICROBIAL PACKAGING WORKS

Antimicrobial function of packaging materials can be


achieved by providing:

Unfavorable environmental conditions to


microorganisms by eliminating growth requirements.

Rendering direct contact of microorganisms to the


immobilized antimicrobials on the packaging material
surface, or transferring antimicrobial agents originally
incorporated into the packaging materials.

With the above actions, antimicrobial packaging extends


the shelf life of food and secure consumer safety by
controlling spoilage and pathogenic microorganisms in
foods.
ANTIMICROBIAL PACKAGING SYSTEM

Antimicrobial packaging can be


constructed using antimicrobial
packaging materials and/or antimicrobial
agents.

Antimicrobial packaging systems can be


classified into three types according to
the mode of antimicrobial agents action:
absorption,

release, and

immobilization.
ANTIMICROBIAL PACKAGING SYSTEM

The first type is the packaging


materials containing antimicrobial
agents that eliminate oxygen and
moisture in the packaging system by
absorption.

This type of packaging controls the


growth of microorganisms by providing
unfavorable conditions to cell growth.
ANTIMICROBIAL PACKAGING SYSTEM

The second is the packaging materials


containing antimicrobial agents that
migrate to the surface of food
materials.

The antimicrobial action is achieved by


the release of the antimicrobial agents
from the packaging material.
ANTIMICROBIAL PACKAGING SYSTEM

The third type is those containing


antimicrobial agents without
migration.

This type of packaging needs direct


contacts between packaging materials
and food product since the
antimicrobial agents in the packaging
material does not release into foods.
ANTIMICROBIAL PACKAGING SYSTEM

The antimicrobial agents may be:


coated,

incorporated, immobilized, or

surface modified

onto the packaging materials


according to the characteristics of the
antimicrobials and to the antimicrobial
mechanisms how the agents are
working
ANTIMICROBIAL AGENTS
The selection of an antimicrobial agent
depends primarily on its activity
against:
the target microorganisms,

compatibility with the packaging


material, and
the heat stability during the thermal
process
ANTIMICROBIAL AGENTS
Organic Acid
Sorbic acid, benzoic acid, propionic
acid, and their salts have been widely
used for preventing microbial
deterioration of food.

They are on the food additive list in


many countries and have been used
under the control of regulation for their
potential health risk
ANTIMICROBIAL AGENTS
Inorganic Metallic Ion -
Silver ions
Silver ions in the microbial cell inhibit
metabolic enzymes and have strong
antimicrobial activity.

Silver ions are generally incorporated into


polymer films in the form of silver
substituted zeolite, an ionic bonded
metallic compound in which the sodium
ions present has been substituted with the
silver ions.
ANTIMICROBIAL AGENTS

Inorganic Metallic Ion -


Titanium Ion
Titanium dioxide (TiO2) is nontoxic and
has been approved by the U.S. Food
and Drug Administration or the use in
foods and food contact materials
ANTIMICROBIAL AGENTS

Natural Compounds
The naturally occurring antimicrobials are
enzymes, peptides, oils, and other
materials
that have been present self-defense
functions against microbial contamination.

Typical examples are bacteriocins in


lactic acid bacteria, lysozymes in egg
white, flavonoids in plant extracts, and
essential oils.
FACTORS TO CONSIDER IN THE
MANUFACTURING OF ANTIMICROBIAL
FILMS

Process conditions and residual


antimicrobial activity
Chemical interaction of additives with
film matrix
Characteristics of antimicrobial
substances and foods
Storage temperature
Mass transfer coefficients and modelling
Food contact approval
MAP MODIFIED ATMOSPHERE PACKAGING

MAP works on the principle of


providing the ideal storage micro-
atmosphere to packaged food in
conjunction with or without other
techniques.

Fresh fruits and vegetables, meats,


poultry and fish for instance require
MAP with low temperature storage to
maintain good quality with reasonable
shelf life.
MAP MODIFIED ATMOSPHERE PACKAGING

Modified atmosphere packaging (MAP) is a


term applied to a range of food packaging
technologies that rely on mixtures of the
atmospheric gases
oxygen (O2),
carbon dioxide (CO2), and
nitrogen (N2),
carbon monoxide (CO),
ethanol (EtOH),
sulfur dioxide (SO2), or
argon (Ar),
CONTROLLED ATMOSPHERIC
PACKAGING
Controlled atmospheric
packagingis a method in which
selected atmospheric concentrations of
gasesare maintained throughout
food storagein order to extend product
shelf life. Gas may either be evacuated
or introduced to achieve the desired
atmosphere. Normally used forfruits
andvegetables, notmeatproducts.
DIFFERENCE BETWEEN MAP &
CAP
In MAP you can modify the atmosphere and changes
the gas composition inside at the packaging moment
(addition of CO2, and other gases). It is generally in
order to keep oxygen content low.

In CAP you don't modify the gas composition directly,


but using proper films or coatings you change the gas
exchanges that normally occur due to respiration
inside the bag. For example it is common the use of
film that reduce the loss of CO2 from the bag while
they accelerate the release of O2 from the bag once
produced by respiratory processes.
OXYGEN SCAVENGERS
Elevated O2 levels in food packages may facilitate
Oxidative rancidity of unsaturated fats-off-flavors

and toxic end-products


Darkening and browning of fresh meat pigments,

fresh fruits
Fostering growth of aerobic spoilage

microorganisms
Staling odours in soft bakery goods

Oxidation of aromatic flavour oils of beverages

such as coffee and tea


Flavour deterioration of beer
OXYGEN SCAVENGERS
Oxygen scavengers (also referred to as
oxygen absorbers) can helps in :
maintain food product quality by decreasing

food metabolism,
reducing oxidative rancidity, inhibiting
undesirable oxidation of labile pigments and
vitamins,
controlling enzymic discoloration and

inhibiting the growth of aerobic


microorganisms
(Day, 2001; Rooney, 1995, 2005).
OXYGEN SCAVENGERS
Oxygen scavengers are the most commercially important sub-
category of active packaging for food products and the most
well known take the form of small sachets containing various
iron based powders containing an assortment of catalysts.
These chemical systems often react with water supplied by
the food to produce a reactive hydrated metallic reducing
agent that scavenges oxygen within the food package and
irreversibly converts it to a stable oxide.

The iron powder is separated from the food by keeping it in a


small, highly oxygen permeable sachet that is labelled Do not
eat and includes a diagram illustrating this warning. The main
advantage of using such oxygen scavengers is that they are
capable of reducing oxygen levels to less than 0.01% which is
much lower that the typical 0.33.0% residual oxygen levels
achievable by modified atmosphere packaging (MAP).
MITSUBISHI AGELESS OXYGEN ABSORBER
INTELLIGENT PACKAGING

Intelligent Packaging (IP) is define as a


packaging system based on the science
and technology that can carry out
intelligent functions(such as detecting,
sensing, recording, communicating, and
applying scientific logic) to facilitate
decision making and corrective actions
to extend shelf life, enhance safety,
improve quality, provide information,
and warn about possible problems.
INTELLIGENT PACKAGING

Active packaging smart/ intelligent


packaging

Intelligent packaging devices are capable


of sensing and providing information
about the function and properties of
packaged food
INTELLIGENT PACKAGING (CONTD.)

Pack integrity
INTELLIGENT PACKAGING DEVICES

Time-temperature indicators
REASONS FOR BRIGHT FUTURE OF
INTELLIGENT PACKAGING

Significance of freshness and safety of foods


will increase
Demands from consumer will increase

Easy traceability

In-house control for industry


Monitor product quality in food supply chain
OVERVIEW ON INDICATORS USED IN
INTELLIGENT PACKAGING
INTELLIGENT PACKAGING TECHNIQUES

External indicators- outside the


package e.g. Time temperature
indicators

Internal indicators- in the head space


or in the lid e.g. Oxygen, carbon dioxide,
microbial growth and pathogen
indicators
FRESHNESS INDICATORS FOR
FOOD PACKAGING

What are Indicators?


The idea of freshness indicators is that
they monitor the quality of the packed
food by reacting in one way or another to
changes taking place in the fresh food
product as a result of microbiological
growth and metabolism
HOW FRESHNESS INDICATORS WORKS?

Freshness indicators are designed to


respond to chemicals released by food as a
result of spoilage; usually an oxidative
process is effected by bacteria, yeasts, and
fungi, which break down food carbohydrates,
proteins, and fats to a wide variety of low-
molecular-weight molecules, such
as lactic and acetic acids, aldehydes,
alcohols, sulfur containing species and
nitrogen-containing molecules, such as
ammonia and amines.
TIME-TEMPERATURE INDICATORS

Temperature is usually the most


important environmental factor
influencing the kinetics of physical and
chemical deteriorations, as well as
microbial growth in food products.

Time-temperature indicators (TTIs) are


typically small self-adhesive labels
attached onto shipping containers or
individual consumer packages.
HOW TIME-TEMPERATURE INDICATORS WORKS

These labels provide visual indications of


temperature history during distribution and
storage, which is particularly useful for
warning of temperature abuse for chilled or
frozen food products. They are also used as
freshness indicators for estimating the
remaining shelf
life of perishable products.

The responses of these labels are usually


some visually distinct changes that are
temperature dependent, such as an increase
in color intensity and diffusion of a dye along
INTELLIGENT FOOD SUPPLY CHAIN

To track and trace goods through the


logistic chain (barcodes, smart tags,
Radio Frequency Identification Tags
-RFID technologies)

(RFID) -Wireless data collection


technology, uses electronic tags for
storing data and identification of
animals, objects or people
WORKING DIAGRAM OF RFID
BARRIERS TO
ACCEPTANCE/ADOPTION OF SMART
PACKAGING
1.Cost effectiveness is dependent on the
perceived benefits derived from such systems

2.Some legal hurdles: Food safety/legislative


regulations

3. Reliability and effectiveness

4. Food producer, consumer and retail


education/acceptance/liability will be needed
to enable an introduction on a large scale
Despite the hurdles that have to
be overcome in the near future,
AP and IP will be a technical tool
in the market with a high
potential, covering both more
transparent communication to
consumers and the need for the
retail and food industry to better
control the food production chain"
Thank you !!

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