06 Active and Intelligent Packaging NES 18feb2017

Trends in food packaging?
Nanotechnology in
Eco- Food Packaging
friendly
Packaging
Active and
Intelligent
Packaging
6th
Food
Packaging
Technology
ITP431 – Food Packaging and Storage Technology
Topic 6
Active and Intelligent Food Packaging
Dr. Nugraha Edhi Suyatma
Prof. Dr. Rizal Syarief
Department of Food Science and Technology
Bogor Agricultural University
1
Passive vs Active, Smart/Intelligent
Packaging
Active/Intelligent
Passive Packaging
Packaging
Basic functions: • actively changes the
1. Protection condition of the packaged
2. Communication food to extend shelf-life or
to improve safety and
3. Convenience
sensory properties
4. Containment
• monitors the condition of
packaged foods to give
information about the
quality of the packaged
food during transport and
storage
ITP – IPB Nugraha E. Suyatma – Active and Intelligent Packaging
Intelligent packaging vs Active packaging
Packaging functions:
1. Protection ACTIVE PACKAGING
2. Communication INTELLIGENT PACKAGING
3. Convenience ACTIVE PACKAGING
4. Containment
2
Active Vs Intelligent Packaging
Active packaging Intelligent Packaging
• Absorbers/scavenger: • Indicators
oxygen, ethylene,
• Sensors
humidity, temperature
• Automatic identification
• Releasers/emitters:
(RFID)
preservatives agent,
ethanol, CO2, T.
“smart” packaging
Active and Smart Packaging Market
 In Japan, USA and Australia, active and intelligent

packaging are already being successfully applied to
extend shelf-life or to monitor food quality and safety.
 Active & Smart Packaging Market for Food and
Beverage Industry to be US$ 23,474 Million by 2015 -
New Report by MarketsandMarkets
3
ACTIVE PACKAGING
Active packaging changes the condition of the
packaged food to extend shelf-life or improve food
safety or sensory properties, while maintaining the
quality of the packaged food.
Active Packaging
Scavenging/absorbing systems:
remove undesired compounds such
as oxygen, excessive water,
ethylene, carbon dioxide, odor, and
other specific food compounds.
Releasing systems: actively add

compounds to the packaged food
such as carbon dioxide, water,
antioxidants or preservatives.
4
Examples of active packaging systems
Active packaging System mechanisms food Applications
Oxygen scavengers Iron based, Metal/acid Bread, cakes, cooked rice,

Nylon MXD6, Metal (e.g. platinum) biscuits, pizza, pasta,
catalyst cheese, cured meats and
Ascorbate/metallic salts fish, coffee, snack foods,
Enzyme based dried foods and beverages
Carbon dioxide Iron oxide/calcium hydroxide Coffee, fresh meats and fish,
scavengers/emitters Ferrous carbonate/metal halide (e.g. nuts and other snack food
NaCl) products and sponge cakes
Calcium oxide/activated charcoal
Ascorbate/sodium bicarbonate
Ethylene scavengers Potassium permanganate Fruit, vegetables and other
Activated carbon horticultural products
Activated clays/zeolites
Preservative Organic acids Cereals, meats, fish, bread,
releasers Silver zeolite cheese, snack foods, fruit
Spice and herb extracts and vegetables
BHA/BHT antioxidants
Vitamin E antioxidant
ITP – IPB Chlorine dioxide/sulphur
Nugraha E. dioxide
Suyatma – Active and Intelligent Packaging
Cont..
Ethanol Encapsulated ethanol Pizza crusts, cakes, bread,

emitters biscuits, fish and bakery
products
Moisture PVA blanket Fish, meats, poultry, snack
absorbers Activated clays and minerals foods, cereals, dried foods,
Silica gel sandwiches, fruit and
vegetables
Flavour/odour Cellulose triacetate, Acetylated paper Fruit juices, fried snack
absorbers Citric acid, Ferrous salt/ascorbate foods, fish, cereals, poultry,
Activated carbon/clays/zeolites dairy products and fruit
Temperature Non-woven plastics, Double-walled Ready meals, meats, fish,
control containers, Hydrofluorocarbon gas poultry and beverages
packaging Quicklime/water, Ammonium
nitrate/water, Calcium chloride/water
Super corroding alloys/salt water
Potassium permanganate/glycerine
5
Active Packaging
Why Oxygen scavengers ?
oxygen plays a major

role in many spoilages
and quality losses of
foods
6
Active Packaging
Why Oxygen scavengers ? •off-flavours: e.g. rancidity

as a result of lipid oxidation
•colour changes
Oxydation
•nutrient losses
accelerates spoilage and

Development
deterioration of many
of Aerobic foods.
Microorganism growth of insects
Respiration rate accelerates senescence.

and ethylene reduce shelf-life of fresh
fruits and vegetables
production
Active Packaging
The expected effects of

oxygen scavengers
Effect Typical application
Fresh taste and aroma Various food items, coffee, tea
Preventing mold growth Bakery product, cheese,
processed seafood
Preventing rancidity Nuts, fried foods, processed
meat, whole milk
Preventing Discoloration Processed meat, herbs, tea,
dried vegetable
Preventing Insect damage Beans, grain, herbs, spices
Maintaining nutritional value All kind of foods
7
O2 scavenger 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.
The scavengers may be of self-reaction type or

moisture dependent
How to scavenge oxygen?
8
Active Packaging
How to scavenge oxygen?

Oxygen-scavenging technologies utilize one or more of the
following mechanisms:
• iron powder oxidation
• ascorbic acid oxidation
• enzymatic oxidation (e.g. glucose oxidase and alcohol
oxidase)
• immobilised yeast on a solid material
• unsaturated fatty acids (e.g. oleic and linoleic acids)
• combinations of these
Active Packaging
Principle of iron oxidation:
• 1 gram Fe akan bereaksi dengan 300 ml O2 (Vermeiren

et al, 1999)
• LD50 Fe = 16 g/Kg BB
• Sachet OS terbesar: 7 g Fe per sachet  hanya 0.1 g/kg
untuk orang dgn BB 70 kg, atau 160 kali lbh kecil
dibanding lethal dose
9
Apalikasi Oxygen Scavenger:
Oxygen Scavenger berbentuk

sachet dapat dimasukkan dalam
kemasan atau direkatkan pada
bagian dalam kemasan (biasanya
berupa label).
Diinkorporasikan pada bagian tutup
(dalam sealing compound).
Diinkorporasikan dalam bahan
kemasan
Ascorbic acid - based oxygen scavengers
• Action principle based on ascorbate oxidation to

dehydroascorbic acid.
• The complete reducing of 1 mol of O2 requires 2 moles

of ascorbic acid (Cruz et al., 2005)
AA + ½O2→DHAA+H2O,
where AA is the ascorbic acid and DHAA is the
dehydroascorbic acid.
• developed by W.R. Grace and Co. (US)
10
Enzyme-based oxygen scavengers
• Glucose oxidase is a potential enzyme for oxygen-
adsorbing processes
• Glucose oxidase catalyses the following reaction

2Glucose + 2O2 + 2H2O → 2Glucono-lactone + H2O2
• The produced hydrogen peroxide is eleminated by

peroxidase/catalase
2H2O2 + catalase → O2 + 2H2O
• The presence of catalase is important for the elimination of

the produced hydrogen peroxide. Mixed enzymes (glucose
oxidase and catalase) are commonly used.
• Two molecules of glucose are needed to reduce one
molecule of oxygen
• systems require water for their action cannot be
effectively used with low-water content foods
Enzyme-based oxygen scavengers
The enzyme-based oxygen absorbers can (in principle)

be produced as
● sachets
● laminates
● enzymes immobilized on PP and PE films
• Suhu penggunaan maks 60 oC

• Tidak mengandung bubuk besi
(Fe) sehingga tidak bermasalah
untuk aplikasi microwave dan
metal detector pada produksi.
Bioka oxygen absorber
(from http://www.bioka.fi)
11
UNSATURATED FATTY ACID based
oxygen scavengers
 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.
Courtesy of Islem A. Yezza

12
Active Packaging
Ageless (Mitsubishi Gas Chemical Co., Japan)

The main advantages of these
scavenging sachets are that they can
reduce oxygen levels to <0.01%,
which is significantly lower than the
residual oxygen levels achievable by
modified atmosphere packaging
oxygen absorber
(0.3±3%), and that they have a higher
oxygen-absorbing capacity than
other oxygen scavenging systems.
Ageless formats available: sachet, pressure-sensitive label and card
13
FreshPax Oxygen Scavenger
Four main types: type B, D, R and M:
• Type B: for moist or semi-moist foods (aw
> 0.7).
• Type D: for dehydrated and dried foods.
• Type R: for refrigerated or frozen storage
temperatures.
• Type M: for moist or semi-moist foods,
which are packaged under MAP with CO2.
14
15
OS embedded inside packaging materials
16
Overview of Commercial Oxygen Scavenger
Principle/
Company Trade Name Type Active
substances
Mitsubishi Gas Chemical Co., Sachets
Ageless Iron based
Ltd. (Japan) and Labels
Toppan Printing Co., Ltd.
Fresilizer Sachets Iron based
(Japan)
Toagosei Chem. Ind. Co.
Vitalon Sachets Iron based
(Japan)
Nippon Soda Co., Ltd. (Japan) Seaqul Sachets Iron based
Finetec Co., Ltd. (Japan) Sanso-cut Sachets Iron based
Toyo Pulp Co. (Japan) Tomatsu Sachets Catechol
Plastic
Toyo Seikan Kaisha Ltd. (Japan) Oxyguard Iron based
Trays
Dessicare Ltd. (US) O-Buster Sachets Iron based
FreshMax Labels Iron based
Multisorb technologies Inc. (US)
FreshPax Sachets Iron based
Amoco Chemicals (US) Amosorb Plastic film Unknown
Overview of Commercial Oxygen Scavenger

Principle/ Active
Company Trade Name Type
substances
Ciba Specialty
Shelfplus O2 Plastic film Iron based
chemicals (Switzerland)
Ascorbate/metallic
PureSeal Bottle crowns
W.R. Grace and Co. salts
(US) Bottle crowns,
Darex Ascorbate/sulphite
bottle
Photosensitive
CSIRO/Southcorp
Zero2 Plastic film dye/organic
Packaging (Australia)
compound
Cryovac Sealed Air Co. Light activated
OS1000 Plastic film
(US) scavenger
Cobalt
CMB Technologies (UK) Oxbar Plastic bottle catalyst/nylon
polymer
Standa Industrie ATCO Sachets, labels Iron based
(France) Oxycap Bottle crowns Iron based
Bioka Ltd. (Finland) Bioka Sachets Enzyme based
17
Effect of different treatments on bread slices at the
14th day of storage
a. EVOH film + O2 scavenger b. PA/PE film + O2 scavenger
c. EVOH film + 30% CO2/70% N2 d. PA/PE film + 30% CO2/70% N2 e. LDPE film
18
Selection of the oxygen scavenger, considerations :
 The nature of the food, such as size, shape and weight

 The moisture content and water activity
 The initial (residual) oxygen content in the package head-space
 The amount of oxygen dissolved in the product
 The maximum allowable oxygen intake to end product shelf-life
 The packaging material permeability to oxygen.
EVOH as an oxygen barrier layer for prolonging the shelf-life

of foods
plastic packaging systems (containing ethylene-vinyl alcohol copolymer (EVOH)

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ITP – IPB Oxygen absorber----Pizza
Nugraha E. Suyatma – Active and Intelligent Packaging
Fig . AgelessTM formats available: sachet, pressure-sensitive label and card.
Oxygen scavenger Label FreshPaxTM and FreshMaxTM
20
Figure. Crown oxygen scavenger from Darex (W.R.Grace).
21
Active Packaging
Ethylene is a naturally produced, gaseous plant

growth regulator that has numerous effects on the
growth, development and storage life of many fruits,
vegetables and ornamental crops.
This powerful plant hormone is effective at part-per-
million (ppm, μl/L) to part-per-billion (ppb, nl/L)
concentrations.
Both the synthesis and action of C2H4 require
oxygen and are sensitive to elevated concentrations
of carbon dioxide.
Ethylene accumulation in fresh fruit and

vegetables packaging must be avoided.
Active Packaging
The effects of C2H4 on the quality of fresh fruits and

vegetables:
 Synthesis of C2H4 in ripening climacteric fruit.
 Ripening of fruit.
 Pigment (e.g. anthocyanin) synthesis.
 Chlorophyll destruction and yellowing.
 Seed germination.
 Adventitious root formation.
 Respiration.
 Phenylpropanoid metabolism.
 Flowering of bromeliads.
 Abscission.
 Senescence.
22
The Ethylene Gas Impact
23
The Ethylene Gas Impact
Active Packaging
• Etilen merupakan senyawa ikatan rangkap sehingga

bersifat reaktif dan dapat didegradasi aktifitasnya dengan
beberapa cara:
• Etilen dapat diserap dengan arang aktif, bentonite, silika
gel, atau aluminium oksida.
• Selanjutnya direaksikan dengan Potassium permangate,
potassium dichromate, iodine pentoksida atau perak nitrat
untuk menghilangkan aktifitasnya.
• Secara umum KMnO4 paling banyak digunakan sebagai
ethylene scavengers dengan mengandung 4-6% KMnO4.
• Potassium permanganate mengoksidasi etilen menjadi
asetaldehide dan asetat.
24
Active Packaging
Acetaldehyde
Acetaldehyde acetate
Violet Brown
ACTIVATED CARBON
ETHYLENE REMOVERS
Principle:
 Metal catalysts on activated carbon remove ethylene from air
passing over the bed of activated carbon. Activated charcoal
impregnated with a palladium catalyst and placed in paper
sachets effectively removes ethylene by oxidation from
packages of minimally processed kiwi, banana, broccoli, and
spinach (Abe and Watada, 1991).
 Japan’s Sekisui Jushi has developed a sachet containing

activated carbon and a water absorbent that is capable of
absorbing up to 500 to 1000 times its weight of water. The
tradenamed is Neupalon.
25
Comercial exemple of ethylene-scavengers:
Active bag developed by P.B.I. Ltd

Biofresh developed by Biofresh Ltd
26
27
• a promising form of active food packaging
• to reduce the growth rate of microorganisms
• to prolong shelf life and maintain food safety.
• In most solids or semisolid foods, microbial growth
occurs primarily at the surface.
• The concept of incorporating antimicrobial agents directly
into package films that contact the surface of the food
has been developed, particularly in Japan, USA, Europe.
• Hotchkiss (1995) enumerated alternative antimicrobial
packaging and summarized the issues relating to
antimicrobials in package structures and materials.
Food Preservative vs Antimicrobial Films

Spoilage Microorganisms (aerobic)
Food Food
Antimicrobial film Food additive
 Antimicrobial film (AF) is more effective as a barrier of spoilage

microorganisms.
 AF needs less preservatives than food additive application.
28
• a promising form of active food packaging
• to reduce the growth rate of microorganisms
• to prolong shelf life and maintain food safety.
• In most solids or semisolid foods, microbial growth
occurs primarily at the surface.
• The concept of incorporating antimicrobial agents directly
into package films that contact the surface of the food
has been developed, particularly in Japan, USA, Europe.
• Hotchkiss (1995) enumerated alternative antimicrobial
packaging and summarized the issues relating to
antimicrobials in package structures and materials.
Developing Antimicrobial packaging
Several factors should be considered in designing

antimicrobial films:
• antimicrobial agent characteristics and resistance of
microorganisms.
• incorporation methods, controlled release, release
mechanisms.
• chemical nature of foods and antimicrobials, storage
and distribution conditions.
• film/container casting process conditions, physical
and mechanical properties of antimicrobial packaging
materials.
• organoleptic characteristics and toxicity of
antimicrobials.
• corresponding regulations.
29
PRINCIPLE
• Antimicrobial packaging system is a hurdle to prevent
degradation of total quality of packaged food, providing
protection against micro-organisms.
Fig. 59
ITP – IPB Nugraha E. Suyatma – Active andThe
J. H. Han, Intelligent Packaging
University of Manitoba, Canada
ANTIMICROBIAL PACKAGING SYSTEM

Consists of two components:
ANTIMICROBIAL AGENTS:-
1. Natural antimicrobial agents
– Plant sources-extracts of spices, oils.
– Animal sources- chitosan.
– Microorganism sources- bacteriocins, enzymes.
2. Chemical antimicrobial agents
– Benzoic acid, sorbic acid, nipagin
FILMS:-
– LDPE, LLDPE, PET, polyolefin, EVA
60
30
TYPES OF ANTIMICROBIAL PACKAGING
SYSTEM
61
METHODS OF INCORPORATING
ANTIMICROBIAL AGENTS INTO FILMS
1. Addition of sachets – pads

2. Incorporation directly into the polymers
3. Coating or adsorption on polymer surface
4. Immobilization of antimicrobials by covalent
linkages
5. Antimicrobial polymers
62
31
METHODS…
1 ADDITION OF SACHETS-PADS
Ethanol emitter (Ethicap from Japan)
ITP – IPB Nugraha E. Suyatma – Active and Intelligent

(Source: Darby, PKGSC
Packaging
430)
METHODS…
2. INCORPORATING DIRECTLY INTO POLYMERS
EXTRUDER
(Source: Dzrby, PKGSC 430)
64
32
Developing Antimicrobial packaging by direct incorporation
of preservative agent into film
Incorporation of Organic acids

• Propionic, benzoic, sorbic acid were incorporated directly
into LDPE (Hotchkiss and his group).
 Result: not successful.
• WHY ????
• What is an alternative way ?
• 1% Benzoic anhydride incorporated in LDPE, was hydrolyzed

within 5 hours as benzoic acid in PDA (Potato dextrose agar)
and completely inhibited R. stolonifer, Penicillium sp. and
Asp. Toxicarius.
33
METHODS…
3. COATING OR ADSORPTION ON POLYMER
SURFACE
Fig. Gravure coater
(Source: Darby, PKGSC 430)

67
METHODS..
4. IMMOBILIZATION OF ANTIMICROBIALS BY
COVALENT LINKAGES
(Source: Darby, PKGSC 430)

68
34
METHODS…
5.ANTIMICROBIAL POLYMER
Chitosan polymer
Chitosan polymer
Poly-L-lysine
69
(Source: Darby, PKGSC 430
Control Chitosan Coating Chitosan Coating

without CEO + CEO
International Seminar on Emerging Issues in Food and Ingredients, Jakarta, September 29 – 30, 2010
35
Microbiological quality - Total plate
count test during storage at room
temperature
Application of Total plate count (log CFU/g) Shelf-lif
Chitosan in Tofu day-0 day-1 day-2 day-3 (day)
Control 3.83 TNTC TNTC TNTC <1
Incorporation 4.52 TNTC TNTC TNTC <1
Incorporation + CEO 4.09 9.77 TNTC TNTC 2
Coating 3.94 5.80 8.29 9.37 4
Coating + CEO 4.94 8.08 9.17 9.34 4
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.
Texture analysis by SMS-Texture Analyzer

 Tofu control
 Tofu+Chitosan(I)+CEO
 Tofu+chitosan(I)
 Tofu+chitosan(C)+CEO
 Tofu+chitosan(C)
• The use of chitosan increased gel strength of Tofu significantly.

• CEO tends to decrease gel strength of tofu+chitosan
36
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).
(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 strength than that without
coating.
37
Application of antimicrobial packaging
38
Antimicrobial Substances
ETHANOL EMITTER
• Ethyl alcohol has been known for a century to act as
preservatives
• Ethanol vapor has been shown to be effective in controlling
molds ilcluding: Aspergillus and Penicillium sp; bacteria
including Staphiylococcus, Salmonella, E. coli and yeast.
Comercial Ethanol generators
39
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.
40
Exemple of Odour scavengers
To reduce malodorous amines (e.g. TMA),
resulting from protein breakdown in fish muscle:
Using acidic compounds, e.g., citric acid,
incorporated in polymers.
• Some commercialised odour-absorbing sachets,

e.g., MINIPAX and STRIPPAX (Multisorb
technologies, USA) absorb the odours
mercaptanes and H2S developing in certain
packaged foods during distribution.
Exemple of Odour scavengers

To reduce bitterness in grapefruit juices:
oCaused by glycosidic flavanone naringin and
triterpenoid lactone limonin
Using enzyme naringinase immobilized in
Cellulose Acetate (CA) film, consisting of α-
rhamnosidase and β-glucosidase, which
hydrolyses naringin to naringenin and prunin,
both non-bitter compounds.
a reduction in the limonin content due to
adsorption on the CA film
41
Aroma Emissions from
PACKAGING
Flavour incorporation in packaging material
might be used to minimise flavour scalping.
to mask off-odours coming from the food or the
packaging.
EXEMPLE:
Polyvel Inc., (Hammonton, NJ), USA: made by
incorporating liquid additives, such as fragrance
oil, during plastic PE extrusion.
SMART PACKAGING FOR DAIRY PRODUCTS

• 70% penduduk didunia mempunyai kandungan enzim
laktase yang rendah pada usus halus menyebabkan
gangguan pencernaan (diare) setelah meminum susu
atau produk susu lainnya (Lactose intolerance)
• Kadar kolesterol pada susu juga cukup tinggi
Smart packaging dengan menggunakan enzim dapat

mengatasi masalah ini
42
SMART PACKAGING FOR DAIRY PRODUCTS
Kemasan aktif dengan

Enzim laktase yang telah
dicangkokan atau
diimmobilisasi pada bagian
dalam kemasan akan dapat
memecah laktosa menjadi
glukosa dan galaktosa.
Dengan cara yg sama,

enzim kolesterol reductase
dapat memecah kolesterol
menjadi coprostanol dan
coprosterol
Self-Heating Can
43
Self-Heating Can
Self-Chilling Can
44
Self-Chilling Can
45
APLIKASI KOMERSIAL DI INDONESIA
46
47
Tugas Kelompok
• Buatlah desain kemasan aktif dan/atau
Inteligen untuk produk-produk tradisional
Indonesia.
– Bentuk Paper
– Intro: Penjelasan tentang produk, karakteristik
produk (keawetan, faktor kerusakan produk)
– Solusi kemasan aktif yang ditawarkan.
– Analisis teknis dan ekonomi (kira-kira berapa
persen akan menambah harga jual)?
– Improvisasi dan kreativitas, terserah anda.
INTELLIGENT PACKAGING
(Revisi ke-11, 20 Sept 2016)
Dr. Nugraha Edhi Suyatma

Prof. Dr. Rizal Syarief
Departemen Ilmu dan Teknologi Pangan
Fakultas Teknologi Pertanian - IPB
ITP – IPB Nugraha E. Suyatma – Intelligent Packaging
48
ACTIVE
PACKAGING
INTELLIGENT PACKAGING
 Intelligent packaging could be defined as a packaging
system that is capable of carrying out intelligent functions
such as sensing, detecting, tracing, recording and
communicating (Ahvenien, 2003).
 A package can be intelligent if it has the ability to track the
product, sense the environment inside or outside the
package, and communicate with human.
 Intelligent packaging could be defined as a packaging
technique containing an external or internal indicator for
the active product quality and history.
49
Intelligent Packaging
1.Indicators
• Time/temperature indicator, Oxygen indicator, Carbon
dioxide/Oxygen indicator, Colour indicator, Pathogen
indicator, Breakage indicator, Freshness indicator (microbial
or pathogens spoilage), Leak indicator (tamper proof)
2. Sensors
• Intelligent sensors, Bio-Sensors, Gas sensors, Fluorescence
based oxygen sensors.
3. Radio Frequency Identification Tags (RFID)
Types of indicators
• External indicators
– Time-temperature indicators
– Indicators of physical shock
• Internal indicators
– placed - in atmosphere of packaging
- part of the lid
– Indicators of O2, CO2, MO and pathogens.
• Others
– Special line codes
– Specific indicators
50
Quality indicators for packaged
food products can be either on
direct or indirect freshness
evaluation.
Exemples of internal and external indicator for intelligent packaging
Indicator Principle/reagents Give information about Application
Time-temperature Mechanical, Storage conditions Food stored under

indicator chemical, chilled and frozen
(ext.) enzymatic conditions
Oxygen indicator Redox dyes Storage conditions Foods stored in

(int.) pH dyes packages with reduced
enzymes package leak oxygen concentration
Indicator of CO2 chemical Storage conditions Foods package in MAP

(int.) package leak or CAP
Microbial growth pH dyes, Microbial quality of Perishable foods such

indicators MO All dyes reacting with foods (i.e. spoilage) as meat, fish, poultry.
(int/ext), certain metabolites
Freshness indicators
Pathogen indicators Various chemical and Specific pathogenic Perishable foods such
(int.) immunochemical methods bacteria such as as meat, fish, poultry.
reacting with toxins E. coli O157
51
Intelligent packaging functions
A) Intelligent packaging to improve product

quality/safety and value
B) Intelligent packaging providing more comfort
C) Intelligent packaging to improve traceability

(authenticity) and antitheft
A) Intelligent packaging to improve

product quality and value
1. Freshness indicators and indicators

of microbial quality.
– Principle – interaction between food
and indicator.
• The resources for this interaction can be various
substances of food e.g. glucose, CO2 , ammonia,
DMA and TMA, biogenic amines, sulphuric
compounds, ethanol, organic acid .....
– Most of concepts are based on a
colour change of the indicator.
52
a) Fresh Tag®
– Indicator sensitive to volatile nitrogen
compounds.
– Is typical for packaging of fish.
– Colour change in response to the release of
volatile amines, which are typical of ageing and
degradation of fish meat by microorganism.
– It is a label that contains a plastic chip with
a reagent and „taper“, which passes into
container.
b) Indicator of H2S
– for determining the quality of poultry products
packed in MAP.
– Freshness indicator is based on the colour
change of myoglobin by H2S, which is produced
in considerable amounts during the ageing of
packed poultry during storage.
– The indicators were prepared by applying
commercial myoglobin dissolved in a sodium
phosphate buffer on small squares of agarose.
53
c) Chromogen indicators
– based on a colour change of chromogenic
substrates after reaction with enzymes
produces by contaminating microbes,
– suitable for detecting microbial contamination
in liquid products.
d) Knife sampler of meat freshness

– based on an assessment of the glucose gradient
at the surface of meat.
– On the surface of meat a MO primarily use
glucose, sampler which indirectly determines
the level of bacterial contamination and
consequently the freshness of the product.
54
e) 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.
55
Contaminating bacteria
render barcode
unreadable
56
f) CO2 indicator
– Monitoring the formation of CO2 generated
by the growth of MO,
– indicator responds to the change in pH by
changing colour.
f) Indicators sensitive to pH change

• These concepts are based on the use of pH-
dyes, which change colour in the presence of
volatile compounds produced during spoilage.
57
g) Indicators sensitive to
miscellaneous microbial metabolites
– A diamine dye-based sensor system
responding to the presence of
diacetyl vapour.
– Diacetyl is a volatile compound
evolving from meat.
– Diacetyl migrating through the
packaging material would react with
the dye and induce a colour change.
58
ITP – IPB Nugraha E. Suyatma – Courtesy of Islem

Intelligent A. Yezza
Packaging
59
Indicators / Sensors – Ripeness Sensors
• RipeSense from New

Zealand - Removes The
Need To Squeeze
• Time Magazine award for
“Most Amazing Inventions
of 2004”
• Sensors detect levels of
ripeness by detecting
aromas emitted by fruit
• www.ripesense.com
60
2. 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
– response = reversible colour change of indicator
= mechanical deformation
= movement of colour field etc.
ITP – IPB Nugraha E. Suyatma – Courtesy of Islem

Intelligent A. Yezza
Packaging
61
KEMASAN TRANSPORTASI PANGAN BEKU
CEN Directive 92/1 : Agreement on Transport of Perishables
(ATP) yang telah diratifikasi oleh lebih dari 30 negara
(termasuk USA):
• Suhu selama transportasi dingin (cold chain) tidak boleh
melebihi dari batas suhu tertinggi untuk komoditas pangan:
• -20 °C untuk Es krim (di USA disarankan -23°C)
• -18 °C untuk ikan beku
• -12 °C untuk sebagian besar pangan kecuali butter
• -10 °C untuk butter
Pentingnya monitoring dan pengontrolan distribusi produk beku
PENTINGNYA MONITORING SUHU PRODUK BEKU
Cek « Temperature History »
62
Kool Watch
Type of temperature indicators

– Critical temperature indicators (CTI)
• show exposure above (or below) a reference
temperature. After crossing the critical
temperature the indicator reversible changes
colour of indicator.
– Critical time-temperature indicators (CTTI)
• respond to the change of critical time and critical
temperature
– Indicators of time and temperature
• give a continuous, temperature dependent response
throughout the product’s history
63
Time-temperature indicators
• 3M Monitor Mark is diffusion-based indicator
label and is on the color change of an oxidable
chemical system controlled by temperature-
dependent permeation through a film. The action
is activated by a blue-dyed fatty acid ester
diffusing along a wick.
• Fresh-Check - is based on a solid state
polymerization reaction, resulting in a highly
coloured polymer. The response of the TTI is the
colour change measurable as a decrease in
reflectance
• CheckPoint – enzymatic reaction
64
65
3. 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.
66
O2 indicator
• As indicator of cover leakage (MAP).
• The increased concentration of O2 as the
selected value in MA → indicator irreversibly
changes colour → warns consumers that the
product is not right (which is visually more
noticeable on the product).
• Verification of the effect of oxygen absorber.
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
67
Humidity indicator
68
B) Intelligent packaging
providing more comfort
69
Thermochromic Inks
• Are inks that become visible only at certain
temperatures
• Are supplied as two components (both water
based) as:
– Active temperature sensitive product
– Carrier resin for printing
• Typical options suitable for beverage consumption
purposes:
– Fully activated at 5oC and below (not a standard
product)
– Fully activated at 8oC and below
Tetra Pak Case From Europe, 1995: The Penguin

Sang The Blues
• In the converting process a penguin
and snowflake were printed onto
Tetra Pak’s Tetra Brik Aseptic
cartons (ambient distribution and
merchandising)
• No color visible at ambient
temperatures
• When placed in the refrigerator and
upon reaching 5oC, the penguin and
snowflake would appear along with
a message: “Perfect to drink”
70
APLIKASI THERMOCHROMIC INK
Mar De Frades Case – Making Waves With

Thermochromic Inks (1)
• Recognized by Time
Magazine as one of
the “Most Amazing
Inventions Of 2004”
• Featured on “The
View”
71
Mar De Frades Case – Making Waves
With Thermochromic Inks (2)
• Back label describes

how the temperature
sensitive logo works
• Consumption when the
small boat is visible
ensures the perfect
consumption
temperature /
consumption
experience
Chocolate
ideal temperature for consumption 22 ºC
72
C) Intelligent packaging to
improve traceability and
authenticity
RFID Defined
• RFID (radio frequency identification) is a technology
that incorporates radio frequency to uniquely
identify an object
• RFID is coming into increasing use in industry as an
alternative to the bar code
• The advantage of RFID is that it does not require
direct contact or line-of-sight scanning and can read
many tags simultaneously
• System consists of three
components
–Antenna
–Transceiver (Antenna / transceiver often
combined into one reader)
–Transponder (Tag, also called Electronic
ITP – IPB
Product Code (EPC) tag). Nugraha E. Suyatma – Intelligent Packaging
73
Courtesy of Kalliokoski, 2007

74
Courtesy of Kalliokoski, 2007
75
76
77
02/04/2019 Food Packaging and Storage Food Packaging and Storage Technology 156
Technology
78

06 Active and Intelligent Packaging NES 18feb2017

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Trends in food packaging?

ITP431 – Food Packaging and Storage Technology

Intelligent packaging vs Active packaging

2. Communication INTELLIGENT PACKAGING

3. Convenience ACTIVE PACKAGING

ITP – IPB Nugraha E. Suyatma – Active and Intelligent Packaging

ITP – IPB Nugraha E. Suyatma – Active and Intelligent Packaging

Active and Smart Packaging Market

 In Japan, USA and Australia, active and intelligent

ITP – IPB Nugraha E. Suyatma – Active and Intelligent Packaging

ITP – IPB Nugraha E. Suyatma – Active and Intelligent Packaging

Releasing systems: actively add

ITP – IPB Nugraha E. Suyatma – Active and Intelligent Packaging

Oxygen scavengers Iron based, Metal/acid Bread, cakes, cooked rice,

Ethanol Encapsulated ethanol Pizza crusts, cakes, bread,

ITP – IPB Nugraha E. Suyatma – Active and Intelligent Packaging

Why Oxygen scavengers ?

oxygen plays a major

ITP – IPB Nugraha E. Suyatma – Active and Intelligent Packaging

Why Oxygen scavengers ? •off-flavours: e.g. rancidity

accelerates spoilage and

Respiration rate accelerates senescence.

The expected effects of

- Be safe and not produce toxic substances or odors

The scavengers may be of self-reaction type or

ITP – IPB Nugraha E. Suyatma – Active and Intelligent Packaging

How to scavenge oxygen?

ITP – IPB Nugraha E. Suyatma – Active and Intelligent Packaging

How to scavenge oxygen?

ITP – IPB Nugraha E. Suyatma – Active and Intelligent Packaging

Principle of iron oxidation:

• 1 gram Fe akan bereaksi dengan 300 ml O2 (Vermeiren

Oxygen Scavenger berbentuk

ITP – IPB Nugraha E. Suyatma – Active and Intelligent Packaging

Ascorbic acid - based oxygen scavengers

• Action principle based on ascorbate oxidation to

• The complete reducing of 1 mol of O2 requires 2 moles

ITP – IPB Nugraha E. Suyatma – Active and Intelligent Packaging

• Glucose oxidase catalyses the following reaction

• The produced hydrogen peroxide is eleminated by

• The presence of catalase is important for the elimination of

Enzyme-based oxygen scavengers

The enzyme-based oxygen absorbers can (in principle)

• Suhu penggunaan maks 60 oC

 The oxidation of polyunsaturated fatty acids (PUFAs) is

ITP – IPB Nugraha E. Suyatma – Active and Intelligent Packaging

Courtesy of Islem A. Yezza

Ageless (Mitsubishi Gas Chemical Co., Japan)

ITP – IPB Nugraha E. Suyatma – Active and Intelligent Packaging

Ageless formats available: sachet, pressure-sensitive label and card

ITP – IPB Nugraha E. Suyatma – Active and Intelligent Packaging

ITP – IPB Nugraha E. Suyatma – Active and Intelligent Packaging

ITP – IPB Nugraha E. Suyatma – Active and Intelligent Packaging

ITP – IPB Nugraha E. Suyatma – Active and Intelligent Packaging

OS embedded inside packaging materials

ITP – IPB Nugraha E. Suyatma – Active and Intelligent Packaging

Overview of Commercial Oxygen Scavenger

a. EVOH film + O2 scavenger b. PA/PE film + O2 scavenger

ITP – IPB Nugraha E. Suyatma – Active and Intelligent Packaging

ITP – IPB Nugraha E. Suyatma – Active and Intelligent Packaging

 The nature of the food, such as size, shape and weight

ITP – IPB Nugraha E. Suyatma – Active and Intelligent Packaging

EVOH as an oxygen barrier layer for prolonging the shelf-life