Active and Intelligent packaging systems

Deptt of Food Science Amit Kumar Tiwari

& Technoloigy
 Definition
Active packaging

 Changes the condition of the packed food

 To extend shelf life
 To improve safety or sensory properties
 While maintaing the quality of the packaged food

Intelligent packaging
 monitors the condition of packaged foods
 to give information about the quality of the packaged food during transport and storage.
History
• The first use of the term active packaging was proposed at that time
by Labuza, who defined active packaging as a range of technologies,
some of which now represent active, intelligent, and modified-
atmosphere packaging (Labuza and Breene, 1989)
Functions of food packaging
• Physical protection
(shock, vibration, compression, temperature,)
• Barrier protection
(oxygen, water vapor, dust)
• Information transmission
(how to use, transport, recycle, or dispose)
• Marketing
(Marketing communications and graphic design )
• Security
(Tamper-evident, authentication seals)
• Convenience
(Distribution, handling, stacking, display, sale, opening, reclosing, use, and reuse)
Goals of Active Packaging
• Extension of shelf life
• Less expensive packaging materials
• Simpler processing
• Reduction or removal of preservatives from food formulations
Physical and chemical principle applied in
active packaging
•Porosity control
•Polymer permeability
•Melting of waxes
•Thermal expansion
•Adsorption
(zeolites, silica gel, wood, fibers and other forms
of cellulose as well as various clay and crushed
rocks)
Principle
Porosity Control
Polymer Permeability
Melting of Waxes
Thermal Expansion
Energy Shielding
Inorganic-Organic Oxidation
Enzyme Catalysis
Acid-Base Reaction
Adsorption
Absorption
Hydrolysis
Desorption
Organic Reactions
Application
Gas pressure release
Gas composition balance
Gas composition balance
Temperature compensation
Time-Temperature indicators
Doneness indicators
Microwave shielding
Thermal insulation
Shock absorption
Oxygen scavenging
Oxygen permeation barrier
Oxygen indicator
Carbon dioxide generation
Ethylene scavenging
Taint removal
Oxygen scavenging
Time-Temperature indication
Lactose removal
Cholesterol removal
CO2 absorption
CO2 generation
Odour absorption
Taint removal
Oxygen scavenging
Ethylene scavenging
Water removal
Humidity buffering
Condensation control
Drip collection
Sulfur dioxide release
Ethanol release
Water release
Ethylene removal
Oxygen barrier
 Active packaging

Active packaging may involve:

• Antimicrobial (reduce the growth rate of micro-organisms).
• Addition of carbon dioxide (suppress growth of microbes).
• Ethylene absorbers (prevent ripening of fruit).
• Oxygen scavengers (removal of oxygen to stop oxidation,
stop mould growth).
Active
Packaging
System
Oxygen scavengers

• The most common substances used are iron powder and ascorbic acid.
• oxygen scavenger must comply with several requirements
- be safe and not produce toxic substances or odors.
- be handled easily.
- be compact in size and absorb a large amount of oxygen.
- have an appropriate rate of oxygen absorption, and
- be economic.
Commercial examples

• Ageless®
• FreshPax™ and FreshMax®
Ethylene scavengers

• Ethylene has long been recognized as a problem in post-harvest

handling of horticultural products. It is responsible for a wide variety
of undesirable effects: it accelerates the respiration of fruits and
vegetables, as well as softening and ripening, and it is responsible for
a number of specific post-harvest disorders.
Commercial examples

• Potassium permanganate-based scavengers

• Activated earth-based scavengers
CO2 generators and absorbers

• Commercial examples
Ageless G is a self-working type, based on ascorbic acid oxidation
mechanism, and absorbs oxygen and generates an equal volume of
CO2 .
Ethanol emitters

• The use of ethanol as an anti-microbial agent, particularly for surface

sterilization and desinfection, is well known. It acts against vegetative
cells of microorganisms in high concentrations, and it also has a
preserving action in low concentrations.
Commercial examples
The most commercially used system is the Ethicap or Antimold
Mild® from Freund Industrial, Co. (Japan). Ethicap consists of silicon
dioxide powder (35%) containing adsorbed alcohol (55%) and water
(10%).
Moisture controlling systems

• Control of moisture is important for food preservation. Depending on

the food product in question, it might be required to keep the moisture
out of the package or in the package.
Humidity control

For high moisture foods, e.g. cut fruit, vegetables

To retard moisture loss
To retard excess moisture in headspace and interstices where
microorganisms can grow
Antimicrobials
• Ethyl alcohol
• Chlorine dioxide
• Nisin
• Organic acids
• Allyl isothiocyanate
• Spice-based essential oils
Ethyl alcohol

• Adsorbed on silica or zeolite

• Emitted by evaporation
• Somewhat effective
• Secondary odor
• Regulatory restrictions
• Consumer concern
• Used in past for soft bakery goods
Chlorine dioxide

􀂄Widely publicized
• ClO2 is vapor and can permeate product
􀂄Broadly effective against microorganisms, but weak
􀂄Adverse secondary effects
• Meat color darkening
• Green vegetable bleaching
Temperature Control Packaging

• Temperature control active packaging includes the use of innovative

insulating materials, self-heating and self-cooling cans.
Microwave susceptors

• Susceptors (also sometimes called receptors) are materials which

convert sufficient microwave energy into heat to result in temperature
increases that exceed those produced by either the direct heating of
foods or the boiling of water into moisture vapour.
Edible films and coatings as active layers

• Edible films and coatings are traditionally used to improve food

appearance and shelf life.
• Formulations for edible films or coatings must include at least one
component able to form a suitably cohesive and continuous matrix.
The basic materials can be classified in three categories:
polysaccharides, proteins and lipidic compounds.
Controlling the atmosphere around
packaged foods
• Controlled atmosphere storage
• Modified Atmosphere storage
Gases used
• Carbon dioxide
• Oxygen
• Nitrogen
Intelligent packaging

• Monitors and gives information about the quality of the packed food;

• is a system that monitors conditions surrounding food and gives

information about its quality during transport and storage.
Indicator Principle/reagents Give information about Application

Time-temperature Mechanical, Storage conditions Food stored under

indicator chemical, chilled and frozen
enzymatic conditions

Oxygen indicator Storage conditions Foods stored in

pH dyes packages with reduced
enzymes package leak oxygen concentration

Indicator of CO2 chemical Storage conditions Foods package in MAP

package leak or CAP

Pathogen indicators Various chemical and Specific pathogenic Perishable foods such
immunochemical methods bacteria such as as meat, fish, poultry.
reacting with toxins E. coli O157
indicator Toxin GuardTM
• System used PE packaging materials that contain immobilized antibodies to detect the
presence of pathogenic bacteria (Salmonella, Campylobacter, E. coli O157, Listeria)
• Bacterial toxin is bound to the immobilized antibody in contact with packaging material,
reaction – colour change.
. Temperature indicators
◦ provide an overview of the temperatures that were actually exposed to packaged
product
heating of food, cold chain
◦ principle based on the physical, chemical, microbiological and enzymatic reactions
Time-temperature integrators (TTI’s)

• It is based on a waxy substance having a selected melting point and

blue dye. The heart of the indicator is a porous wick layer over a
reservoir pad containing the blue dye.
. Indicators of gas concentration
(leakage of packaging)
• The principle of operation is based on changes in
oxide reduction sensitive colours (e.g. methylene
blue) due to chemical or enzymatic reactions or as
a result of the colour pigments influence the pH
shift.
Ageless-eye
• O2 indicator tablet which controlling normal function of Ageless
absorber
• O2 concentration in atmosphere ≤ 0.1 % → indicator is pink
• O2 concentration in atmosphere ≥ 0.5 % → indicator is blue
Tamper-evident packaging
Since most shopping today is self-
service, tamper-evident packaging
is very important in showing
whether a product has been
tampered with at the time of
purchase.
Advances in Food Packaging Distribution
• RFID systems for packaged foods
• Barcodes
 Nanotechnologies in Food Packaging
• Carbon nanotubes that can be used in food packaging to improve its
mechanical properties.
• Inorganic alumina platelets are incorporated into plastics to improve
their barrier and mechanical properties.
Food safety, consumer acceptability
and regulatory issues
• Four types of food safety and regulatory issues related to active
packaging
• First, any need for food contact approval must be established before any
form of active packaging is used.
• Second, it is important to consider environmental regulations covering
active-packaging materials.
• Third, there may be a need for labelling in cases where active packaging
may give rise to consumer confusion.
• Fourth, it is pertinent to consider the effects of active packaging on the
microbial ecology and safety of foods
 Scope for application of active packaging
India
Requirement Food class
Delayed ripening Respiring Produce
Temperature abuse
Fungal growth
Oxidation Liquids

Microwave cooking Prepared Meals

Mould Growth Bakery Products

Colour retention Chilled meat

Oxidation Dry foods

Hydration
packaging market in India
• At more than USD 15.6 billion (approx. Rs. 85,000 crore at current
conversion rates),
Packaging laws and Regulations in India
• Packaging Laws and Regulations for food products are mainly covered
under:
1. The Standards of Weights and Measures Act, 1976 and the Standardsof
Weights and Measures (Packaged Commodities) Rules, 1977 .
2. The Prevention of Food Adulteration Act, 1954 and the Prevention of Food
Adulteration Rules, 1955 and its first amendment, 2003 (PFA).
3. The Fruit Products Order, 1955 (FPO)
4. The Meat Food Products Order, 1973 (MFPO)
5. The Edible Oil Packaging Order, 1998
6. The AGMARK Rules
Future potential

• Combine moisture control with antimicrobials

• Interaction of package with home and food service appliances
• Temperature data
• Reduced oxygen to prolong shelf life
Conclusion

• Many good laboratory results

commercial application
􀂆Cost
􀂆Accuracy

􀂄 moisture control
􀂄Oxygen removal
􀂄Time temperature
􀂄Location/identification
Thank you for your attention.