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03 Active Packaging
03 Active Packaging
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ACTIVE INTELLIGENT
• Absorber/Scavenger: • Indikator: Freshness,
⁻ Senyawa yang spoilage, TTI,
tidak dikehendaki/ Leakage, gas
merugikan concentration, etc.
• Releaser/Emitter: • Sensor: Pathogen
⁻ Senyawa yang contamination
menguntungkan
untuk pangan dan • RFID and others.
obat.
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Active Packaging
Scavenging/absorbing systems:
remove undesired compounds such
as oxygen, excessive water, ethylene,
carbon dioxide, odor, and other
specific food compounds.
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Cont..
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Active Packaging
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Active Packaging
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Desired shelf-life of
Economic Price
product
OS may be self-
Not produce toxic
reaction type or
substance and odor
moisture dependent
Nugraha E. Suyatma - Teknologi Pengemasan Pangan Lanjut
Combination
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Active Packaging
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OS WITH PUFA
The oxidation of polyunsaturated fatty acids (PUFAs) is another
technique to scavenge oxygen.
It is an excellent oxygen scavenger for dry foods because most
known oxygen scavengers have a serious disadvantage: when
water is absent, their oxygen scavenging reaction does not
progress.
Mitsubishi Gas Chemical Co. (Japan) holds a patent that uses
PUFAs as a reactive agent, i.e., oleic, linoleic or linolenic acid.
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Rp. 65000
O-Buster (Dessicare Inc) per 250
sachet
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c. EVOH film + 30% CO2/70% N2 d. PA/PE film + 30% CO2/70% N2 e. LDPE film
Effect of Using OS
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Active Packaging
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Active Packaging
Acetaldehyde
Violet Brown
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Packaging
material that has
been coated with
AM
Ehicap Sachet
ANTIMICROBIAL AGENT
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ANTIMICROBIAL AGENT
ORGANIC ACIDS NATURAL EXTRACTS
o Benzoic acid (benzoates) o Cinnamaldehyde
o Sorbic acid (Sorbates) o Eugenol
o Acetic acid o Allyl isothiocyanate
o Propionic acid o Green tea extract
(Propionates) o Various extract
o Lysozyme
POLYMERS
BACTERIOCINS o Chitosan
o Nisin
o Pediocin SOME OTHERS
o Sulphure dioxide, chlorine
dioxide, Triclosan, silver zeolite,
nitrate, etc.
Nugraha E. Suyatma - Teknologi Pengemasan Pangan Lanjut
Food Food
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2. Through headspace
3. As a coating
Packaging
material that has
been coated with
AM
Ehicap Sachet
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Radusin et al, 2013. Actual and Future Trends in Antimicrobial Food Packaging. Agro
Food Industry, Vol. 24 (4) 44-49.
Type of AP
1. Addition of packet/pads containing volatile antimicrobial
agents into packages.
2. Incorporation of volatile and non-volatile antimicrobial
agents directly in the polymers
3. Coating antimicrobials on surface of polymers
4. Immobilization of antimicrobials onto polymers by
various linkages
5. Use of polymers that are having inherent antimicrobial
properties. Packaging
material that has
been coated with
AM
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1. ADDITION OF SACHETS-PADS
• Ethyl alcohol has been known
for a century to act as
preservatives
• Ethanol vapor has been shown
to be effective in controlling:
• molds: Aspergillus and
Penicillium sp;
• bacteria: Staphiylococcus,
Salmonella, E. coli
ETHANOL EMITTER
• yeast: e.g. Saccharomyces
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EXTRUDER
Antimicrobial
(Source: Dzrby, PKGSC 430)
packaging
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5. ANTIMICROBIAL POLYMER
Chitosan polymer
Chitosan polymer
Poly-L-lysine
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Nugraha E. Suyatma - Teknologi Pengemasan Pangan Lanjut (Source: Darby, PKGSC
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Note:
• TNTC = too numerous to count
• At the end of storage, tofu samples were lost the pleasant fresh
flavor, emitted a strong sour odor and their color turned darker.
Nugraha E. Suyatma - Teknologi Pengemasan Pangan Lanjut
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Organoleptic Test
Application Score
Method Chitosan Chitosan+CEO
Incorporation 5.24a 3.76b
Coating 5.60a 3.96b
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Texture analysis
Gel strength (N)
A=Control
B=Incorporation
C= Incorporation + CEO
A B C D E D= Coating + CEO
E= Coating
Chitosan Application
• There are significant differences in Tofu gel strengh.
• Tofu coated by chitosan without CEO has the highest gel strength.
• The gel strength of tofu: control < Chit (I)+CEO < Chit (I) < Chit (C) +CEO <
Chit (C).
Nugraha E. Suyatma - Teknologi Pengemasan Pangan Lanjut
(a) (b)
SEM Micrograph of the surface of Tofu: a) control, b) coated
Chitosan + CEO
The microstructure of Tofu coated by chitosan is more
smooth and strengthNugraha
than that without coating.
E. Suyatma - Teknologi Pengemasan Pangan Lanjut
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Odour scavengers
To scavenge the malodorous constituents of both
oxidative and non-oxidative biochemical
deterioration:
sulphurous compounds and amines from
protein/amino acid breakdown
aldehydes and ketons from lipid oxidation or
anaerobic glycolysis.
care must be taken as in some cases these odours
may be a signal indicating that the products are
exceeding the microbial or chemical limits.
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For Convenience
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Self-Heating Can
Self-Heating Can
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Self-Chilling Can
Self-Chilling Can
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Contact:
Dr. Nugraha Edhi Suyatma, STP, DEA
HP/WA : 0813 86 035 135
Email: nugrahaedhi@yahoo.com ; nugrahaedhis@gmail.com
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