Innovations In Food Packaging

By Adeela Yasmin 2003-ag-1679

Supervisor:

Dr. Nuzhat Huma

Outline
Functions of food packaging Active packaging Intelligent packaging Advances in food packaging distribution Biodegradable polymers and edible packaging Future prospects

Functions of food packaging

1.Protection Physical Chemical Biological 2.Convenience Storage Transportation Disposal
(Cooksey, 2005)
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Cont..

3.Information Manufacturer Nutritional value Net weight Ingredient declaration Shelf life Allergens
(Marsh and Bugusu, 2007)

Cont..

4.Tracability Production Processing Distribution

5.Aesthetics

(Cooksey, 2005)

Title

(Coles, 2003)
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(Robertson, 2006)

Active packaging: enhanced protection

Oxygen scavangers Gas indicators Moisture control agents Antmicrobials Ethylene absorbers Temperature control
(Brody et al., 2001)

Title

(Brody et al., 2001)

1. Oxygen scavengers

Presence of oxygen in the package can cause: Growth of aerobic microbes Off-flavour and odours Colour change Reduced nutritional quality

Oxygen scavengers Remove oxygen Retard oxidative reactions

(Kerry et al., 2006)
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Available forms

Sachets in headspace Labels Direct incorporation into package material

(Kerry et al., 2006)

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2. Moisture control agents

Moisture in packages can cause:

Caking in powdered products Softening of crispy products Moistening of hygroscopic products

Moisture control agents

Help control water activity Remove melting water from frozen product
(Vermeiren et al., 2003)
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Cont..

Remove blood or fluids from meat products Prevent condensation from fresh produce Keep the rate of lipid oxidation in check

Available forms Desiccants for dry foods Silica gels Natural clays Calcium oxide Internal humidity controllers
(Suppakul et al., 2003)
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3. Antimicrobials

Extend shelf life BioSwitch system- antimicrobial is released on command when bacterial growth occurs Extend the lag phase of microbes
(Quintavalla and Vicini, 2002)

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Grape Guard pad SO2 release Ethicap?

sachet - ethanol release (Freund Industrial)

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4. Ethylene absorbers and adsorbers

Accelerate produce respiration Remove ethylene from a package

Potassium permanganate- oxidizes ethylene to acetate and ethanol

Physical adsorption on active surfacesactivated carbon or zeolite

(Lopez-Rubio et al., 2004)

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5. Temperature control

Self-heating packaging-employs calcium or magnesium oxide Used for plastic coffee cans Military rations

On-the-go meal platters

(Garland, 2004)
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Intelligent packaging: enhanced information

Packaging that contains an external or internal indicator to provide information about aspects of the history of the package or the quality of the food

Time temperature indicators Gas indicators Thermochromic inks

(Sajilata et al., 2009)
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(Sajilata et al., 2009)

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1. Time temperature indicators (TTIs)

Placed on packages as self adhesive label Irreversible change -TTI experiences abusive conditions Useful with chilled or frozen foods During transportation and distribution Used as freshness indicators Timestrip- being employed by Nestle
(Yam et al., 2005)

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2. Gas indicators

Change in gas composition -interaction of food with its environment

Gas indicators are used in: Monitoring the composition of gases Produce a change in the color of the indicator
(Twede et al., 2005)

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3. Thermochromic inks

Temperature sensitive Can change colors based on temperature Printed onto packages Convey message to the consumer Popular technology for beverages

(Robertson, 2006)

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Advances in food packaging distribution

Radio frequency identification (RFID)
Monitoring and traceability Enhancing food safety Improving supply chain efficiency Speed and efficiency in stock rotation Better tracking of products
(Castle, 2007)
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Biodegradable polymers and edible packaging

Agricultural feed stocks Animal sources Marine food processing industry wastes Microbial sources Produce environmentally friendly products - carbon dioxide, water and quality compost
(Lord, 2008)
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(Lord, 2008)

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Properties of biopolymers
Good sensory qualities High barrier properties Mechanical efficiency Microbial, biochemical and physiochemical stability Non-toxic Simple Non-polluting Inexpensive Edible (Avella et al., 2005)
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The Future: packaging-electronics interface

Chemical, biological and mechanical approaches explored Radio frequency identification (RFID) just the start Printed/plastic electronics (batteries, circuits, antenna)increase active and intelligent packaging efficiency Efforts by industry, government and consumers promote continued improvement

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References
Avella, M., J.J. De-Vlieger, M.E. Errico, S. Fischer, P. Vacca, M.G. Volpe. 2005. Biodegradable starch/clay nanocomposite films for food packaging applications. Food Chem. 93(3): 46774. Castle, A. 2007. Chemical migration into food: an overview. In: Chemical migration and food contact materials. Barnes, K.A., C.R. Sinclair and W.H. Watson. (eds.). Woodhead Publishing Ltd. Cambridge, U.K. p 114. Coles, R. 2003. Introduction. In: Food Packaging Technology. Coles, R., D. McDowell, M.J. Kirwan. (eds.). Blackwell Publishing, CRC Press. London. p131. Cooksey, K. 2005. Effectiveness of antimicrobial food packaging materials. Food Addit. Contam. 22(10): 9807. Garland, A. 2004. Commercial applications in nanotechnology. In: Nanotechnology in Plastics Packaging. Garland, A. (ed.). Pira Intl. Leatherhead, U.K. p 1763.
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 Kerry, J.P., M.N. Grady and S.A. Hogan. 2006. Past, current and potential utilization of active and intelligent packaging systems for meat and muscle-based products: a review. Meat Sci. 74: 11330. Lopez-Rubio, A., E. Almenar, P. Hernandez-Munoz, J.M. Lagaron, R. Catala, R.Gavara. 2004. Overview of active polymer-based packaging technologies for food applications. Food Rev. Int. 20(4): 35787. Lord, J.B. 2008. The food industry in the United States. In: Developing New Food Products for a Changing Market Place. Brody A.L. and J. Lord. (eds.).2nd Ed. CRS Press, Boca Raton, Fla. p 123. Marsh, K. and B. Bugusu .2007. Food packaging: roles, materials, and environmental issues. J. Food Sci. 72(3): R3955. Quintavalla, S. and I.Vicini. 2002. Antimicrobial food packaging in meat industry. Meat Sci. 62: 37380. Robertson, G. 2006. Food Packaging Principles and Practices. 2nd Ed. Boca Raton, Fla.Taylor and Francis. 545 p.

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 Sajilata, M.G., K. Savitha, R.S. Singhal and V.R. Kanetkar. 2009. Scalping of flavors in packaged foods. Compr. Rev. Food Sci. Food Saf. 8: 17-35. Suppakul, P., J. Miltz, K. Sonneveld and S.W. Bigger. 2003. Active packaging technologies with an emphasis on antimicrobial packaging and its application. J. Food Sci. 68(2): 40820. Twede, D., S.E.M. Selke. 2005. Cartons, crates and corrugated board: handbook of paper and wood packaging technology. Pa.: DesTech Publications, Lancaster. 536 p. Vermeiren, L., F. Devlieghere, M. van-Beest, N. de-Kruijf and J. Debevere. 2003. Developments in the active packaging of foods. Trends Food Sci. Technol. 10(5): 7786. Yam, K.L., P.T. Takhistov and J. Miltz . 2005. Intelligent packaging: concepts and applications. J. Food Sci. 70(1): R110.

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