Index absorbers see scavengers integrated active packaging, storage bsorption 22, 144-5 and distribution 5. 18. 204 see also packaging- flavour interactions 535-49 absorption-type antimicrobial packaging legislation see legislation aldehyde scavengers 514 NMBP see non-migratory bioactive acetate buffer 392 acetic acid 129. 298-9 scavengers see scavengers acid tolerance response(ATR)250-1 scope 469 Actipak study6,13,459,460,461-8 classification of active and intelligent activity systems 461-5 locus of 74-5. 77-8 reduced 78 microbiological safety and shelf-life specific activity 60 xtending capacity 465-6 recommendations for legislati clay175,176 amendments 467-8 irreversible 179-80 xicological, economic an molecular sieves 177-8 environmental evaluation 466-7 silica gel 173, 174, 17 ctivated carbon scavengers 38. 39. 41 adsorption capacity 184-5 ctivation energy 34 ion rate active packaging 2, 6, 337-8, 459-60 aerobic bacteria 23-5 antimicrobial packaging see aeromonas ntimicrobial packaging hydrophila212-14,237-8,250,290 classification 461-5 species212-14,235 and colour control see colour control aflatoxin 24 consumers and see consumers Ageless absorbers 29, 42, 280, 388, current research 13 ion practices 252, 255 future trends 16-17 air pressure 537-8
absorbers see scavengers absorption 22, 144–5 see also packaging-flavour interactions absorption-type antimicrobial packaging 51 acetaldehyde scavengers 514 acetate buffer 392 acetic acid 129, 298–9 acid tolerance response (ATR) 250–1 Actipak study 6, 13, 459, 460, 461–8 classification of active and intelligent systems 461–5 inventory 461 microbiological safety and shelf-life extending capacity 465–6 recommendations for legislative amendments 467–8 toxicological, economic and environmental evaluation 466–7 activated carbon scavengers 38, 39, 41 activation energy 347 active packaging 2, 6, 337–8, 459–60 antimicrobial packaging see antimicrobial packaging classification 461–5 and colour control see colour control consumers and see consumers current research 13 current use 12 fish see fish future trends 16–17 integrated active packaging, storage and distribution 5, 18, 204, 535–49 legislation see legislation meat see meat NMBP see non-migratory bioactive polymers scavengers see scavengers scope 469 techniques 6–11 activity locus of 74–5, 77–8 reduced 78 specific activity 60 adsorption 22, 144–5 clay 175, 176 irreversible 179–80 molecular sieves 177–8 silica gel 173, 174, 175 adsorption capacity 184–5 adsorption rate 185 aerobic bacteria 23–5 Aeromonas hydrophila 212–14, 237–8, 250, 290 species 212–14, 235 aflatoxin 24 Ageless absorbers 29, 42, 280, 388, 389–90 agricultural production practices 252, 255 Air Liquide 191–2 air pressure 537–8 Index
Index 577 arm systems 540-1 alcohol dehydrogenase 93 cereus241,28990 cohol oxidase 30 subtilis 333. 334 dehyde 165 bacteria 320 absorbers 8. 43.3 aerobic 23- LAB231,249-50,255,300-1,370-1, Inates 3 386 alpha-tocopherol(vitamin E)44 g293-4 ambient moisture 181 see also microorg Ambitemp indicator 108 bacteriocins 54. 57. 29 amines 165 bananas 536-7 absorbers 8. 43. 393-4 barium oxide 180 biogenic 130-1. 137 ane carboxylic acid barrier properties 153-6 barriers functional 509-12 ammonia beef404-8.411 Amosorb oxygen scavenger 32 Bentonite 174 aerobiosis 221 benzophenone 506-7 ANICO bags 43, 165, 394 best before' date 558-9 anthocyanins 220, 417, 426-7, 42 degradatio betalains 417 bioactive materials 71 anti-browning agents 432 antimicrobial agents 52-8 carbon dioxide 208-10. 387 biocides 483-4 antimicrobial dipping 245-7, 253 antimicrobial packaging 8-11, 16, 50-70 current applications 529-33 factors affecting effectiveness 60-4 developing novel materials 524-6 391-2,395- NMBP 92-4 system construction 58-60 problem of plastic packaging waste antimicrobial preservative releasers 8, 9 antioxidant releasers 9 range of biopolymers 520-4 antioxidants 57. 392 biogenic amines 130-1. 13 Apack trays 531 ogical variation 345-6, 350-1, 356, apolar polymers 164-5 572-3 microbial polymers see also colour control 1523,531-2 applicability of TTIs 111 rs see biodegradable packaging argon MAP191-2,431,480 biosensors 95.13 Arrhenius equations 163, 347, 348 biphenyl 484 Arun Foods ltd 202-3 ascorbate oxidase 216. 218 ascorbic acid(AA)30-1, 216-18, 432 bound moisture 182 Aspergillus parasiticus 23-4 Brassica vegetables 221-2 ATP degradation products 131 Brochothrix thermosphacta 386 Australia 12. 14-15 bromothymol blue 134 Auto-ID Center 544 browning220,221,423-4,425,428,430 automatic identification 542 inhibitors 432 availability of technology 79 bulk MAP 374-5
alarm systems 540–1 alcohol dehydrogenase 93 alcohol oxidase 30 aldehydes 165 absorbers 8, 43, 393–4 algae 320 alginates 393 alpha-tocopherol (vitamin E) 44 ambient moisture 181 Ambitemp indicator 108 amines 165 absorbers 8, 43, 393–4 biogenic 130–1, 137 amino-cyclopropane carboxylic acid (ACC) 35 ammonia 130 Amosorb oxygen scavenger 32 amylopectin 522 anaerobiosis 221 ANICO bags 43, 165, 394 anthocyanins 220, 417, 426–7, 429 degradation 422–3 antibiotics 56, 57 anti-browning agents 432 antimicrobial agents 52–8 carbon dioxide 208–10, 387 naturally occurring 244 antimicrobial dipping 245–7, 253 antimicrobial packaging 8–11, 16, 50–70 factors affecting effectiveness 60–4 fish 391–2, 395–6 NMBP 92–4 system construction 58–60 antimicrobial preservative releasers 8, 9 antioxidant releasers 9 antioxidants 57, 392 Apack trays 531 APNEP system 87 apolar polymers 164–5 appearance 366–8 see also colour control applicability of TTIs 111 argon MAP 191–2, 431, 480 testing 193–6 Arrhenius equations 163, 347, 348 Arun Foods Ltd 202–3 ascorbate oxidase 216, 218 ascorbic acid (AA) 30–1, 216–18, 432 Aspergillus parasiticus 23–4 ATP degradation products 131 Australia 12, 14–15 Auto-ID Center 544 automatic identification 542 availability of technology 79 Bacillus cereus 241, 289–90 subtilis 333, 334 bacteria 320 aerobic 23–5 LAB 231, 249–50, 255, 300–1, 370–1, 386 spore-forming 293–4 see also microorganisms bacteriocins 54, 57, 292, 300–1 bananas 536–7 barium oxide 180 barrier layers 26 barrier properties 153–6 barriers, functional 509–12 beef 404–8, 411 Bentonite 174 benzoic acid 297, 393 benzophenone 506–7 ‘best before’ date 558–9 beta-carotene 218 betalains 417 bioactive materials 71 see also non-migratory bioactive polymers biocides 483–4 biodegradable packaging materials 519–34 current applications 529–33 developing novel materials 524–6 future trends 533 legislative issues 526–9 problem of plastic packaging waste 519–20 range of biopolymers 520–4 biogenic amines 130–1, 137 Bioka 30 biological variation 345–6, 350–1, 356, 572–3 biomimetic antimicrobial polymers 83–4 Biopol 523, 531–2 biopolymers see biodegradable packaging materials biosensors 95, 137 biphenyl 484 bone 367 bottle closures 33 bound moisture 182 Brassica vegetables 221–2 Brochothrix thermosphacta 386 bromothymol blue 134 browning 220, 221, 423–4, 425, 428, 430 inhibitors 432 bulk MAP 374–5 Index 577
578 Index bulk modification 85-6 cholesterol reductase 91-2 bulk transport 483 butylated hydroxytol luene(BHT)392 cholesterol remover 8 chroma 418. 424 chromoplasts 417. 420 cadaverine 130-1 CIELAB colour measurement system alcium hydroxide(slaked lime)42, 179 alcium oxide(quicklime)179-80 citric acid alcium sulphate 179 moisture lation172,1746 Campylobacter jejuni 235, 238-9, 241 starch-clay nano-composites 524-6, 84 carbodimide coupling method 89-90 bacteric fruits 420 carbohydrates 151-2 Clostridium botulinum 240. 250 carbon dioxide 94. 190. 279. 480 fish 395--6 bsorption in meat 403 measuring pathogen risks 235, 236 CAP for meat products 376-7 microbial safety of MAP 210-1l generation inside package 300, 387 xygen scavengers and 24-5 high carbon dioxide reservation technologies 289-90 and colour stability of fresh produce coffee 41 426-8.42931 and dynamic temperature conditions colorimeters 417-18 high oxygen MAP 197-8 colour control fruit and vegetables 416-3 MAP and food preservation 312, 31 colour changes and stability 349, 417-18 and microbial growth 131, 208 olour stability and MAP 424-6 combining low oxygen, high carbon pH and solubility of 298 dioxide and other gases 429-32 carbon dioxide emitters 9. 387. 388-90 high carbon dioxide effects 426-S carbon dioxide scavengers 7, 41-2 process of colour change 419-24 carbon monoxide 367-8.372-3 374 375-6,379,431 cured meat 409-10. 410.411-1 carboxymyoglobin 366, 368, 375-6 arotenogenic fruits 420 factors affecting colour stability 371 rotenoids 218-19. 417 fresh meat4048,41l,412,413 catechol oxygen scavenging sachets Iture trends 412-14 catecholase 423 modelling impact of MAP 403-10 cellular penetration 209 cellulose acetate(CA)43 certification procedure 474, 475 colours 480-1 challenge test 504-5 combined preservation techniques 287- cheese slices 449-50. 451 452 chicken balls 454-6 combining MaP with other techniques chicken legs, raw 450-4 288-93 chitosan55,57,80-2,393 consumer attitudes 301-2 chlorine 245-7 future trends 302-3 chlorine dioxide 58 heat treatment and irradiation 292 chlorophyll 417, 427-8 293-6 degradation 419-22 hygienic conditions 291-3 chloroplasts 417, 420 Na CaEDTA 299-300
bulk modification 85–6 bulk transport 483 butylated hydroxytoluene (BHT) 392 cadaverine 130–1 calcium hydroxide (slaked lime) 42, 179 calcium oxide (quicklime) 179–80 calcium sulphate 179 calicivirus 239, 247 Campylobacter jejuni 235, 238–9, 241 capillary condensation 184 carbodiimide coupling method 89–90 carbohydrates 151–2 carbon dioxide 94, 190, 279, 480 absorption in meat 403 CAP for meat products 376–7 generation inside package 300, 387 high carbon dioxide and colour stability of fresh produce 426–8, 429–31 and dynamic temperature conditions 567, 569–72 high oxygen MAP 197–8 indicators 11, 282 MAP and food preservation 312, 313 MAP for meat products 372, 373–4 and microbial growth 131, 208–10, 248, 372, 387 pH change indicator 134 pH and solubility of 298 SGS 300, 387 carbon dioxide emitters 9, 387, 388–90 carbon dioxide scavengers 7, 41–2 carbon monoxide 367–8, 372–3, 374, 375–6, 379, 431 carboxymyoglobin 366, 368, 375–6 carotenogenic fruits 420 carotenoids 218–19, 417 casting methods 63 catechol oxygen scavenging sachets 30 catecholases 423 cellular penetration 209 cellulose acetate (CA) 43 certification procedure 474, 475 challenge test 504–5 cheese slices 449–50, 451, 452 chicken balls 454–6 chicken legs, raw 450–4 chitosan 55, 57, 80–2, 393 chlorine 245–7 chlorine dioxide 58 chlorophyll 417, 427–8 degradation 419–22 chloroplasts 417, 420 cholesterol reductase 91–2 cholesterol remover 8 chroma 418, 424 chromoplasts 417, 420 CIELAB colour measurement system 418 citric acid 298–9 clay moisture regulation 172, 174–6 starch-clay nano-composites 524–6, 527 climacteric fruits 420 Clostridium botulinum 240, 250 fish 395–6 measuring pathogen risks 235, 236 microbial safety of MAP 210–11 oxygen scavengers and 24–5 preservation technologies 289–90 coffee 41 collagen sausage casings 533 colorimeters 417–18 colorimetric nose 138 colour control fruit and vegetables 416–38 colour changes and stability 349, 417–18 colour measurement 418–19 colour stability and MAP 424–6 combining low oxygen, high carbon dioxide and other gases 429–32 future trends 423 high carbon dioxide effects 426–8 process of colour change 419–24 meat 401–15 cured meat 409–10, 410, 411–12, 414 factors affecting colour stability 371, 402–3 fresh meat 404–8, 411, 412, 413 future trends 412–14 modelling impact of MAP 403–10 pre- and post-slaughter factors 410–12 colours 480–1 combined preservation techniques 287– 311 combining MAP with other techniques 288–93 consumer attitudes 301–2 future trends 302–3 heat treatment and irradiation 292, 293–6 hygienic conditions 291–3 Na2CaEDTA 299–300 578 Index
Index 579 date marks485.486.487,558-9 icrobes and bacteriocins dedicated maP models 351-2 300-1 dedicated tests 477 420.421 specific groups of microorganism dehydroascorbic acid(DHA)216-18 28991 demonstrations 560 combined UV/ozone systems 317-18 oglobin 366. 367 27-32.3356 desiccants see moisture regulation compostability 526-8 destructive leak test methods 277 computer simulations see modelling destructurised( thermoplastic)starch 522 concentration 147-8 526,527,530 condensation 181. 568. 569-72 dew point 181 consumers 15-16. 550-62 diacetyl 135 attitudes towards combining map with diffusion 77-8, 145, 163 other technologies 301-2 meso-level modelling 340-1. 342, 347-8 attitudes towards novel packaging 555-9 micro-level mode 42-4.349 diffusion-based TTis 108-9 ture novel pac dimethylamine MAP 352-3 mine 130 general attitudes 555-6 ous oxide mAP methods for testin dipping, antimicrobial 245-7 new packaging technologies and 550-l discolouration 371 problems in testing responses 551-2 disinfectants 245-7 disintegration test 528-9 ontamination levels, and recycling 500-3 distance 537-8 ontrolled atmosphere packaging( CAP) distribution 63 365.3789 and butchering of meat 377-9 meat products 376-7 integrating active packaging, storage controlled release 60-1. 63. 64 and5,18,204.535-49 corona discharge(CD)87, 321-2 monitoring shelf-life during 112-16 TTls116-21 indirect packaging costs 448, 448-9 package leak sks254.255-6 NMBP 79 do not eat symbol 489-90 448-9,449943,49-8 ecycling processes 505-6 TTIs 111 ee coupling chemistries 88-90 critical temperature indicators(CTIs)105, future trends 573-4 107,108 e568-72 critical temperature/time integrators 572 temperature control and risks of MAP Cryovac OS 1000 32 566-8 Cryptosporidium parvum 241, 242, 247 EAN UCC 544-5 cured meat410,411-12,414 economic evaluation 467 ham409-10 edible coatings 255 Cyclospora cayetanensis 241, 242 antimicrobial packaging and 59-60, 61 cysts, parasitic 241, 242, 247, 320 chitosan 81-2 fish 392-3 dairy products 92-3, 449-50, 451, 452, elasticity, modulus of 146, 147 510-1 electrochemical sensors 323. 324 dangerous substances 490 electronic article surveillance(EAs)tags Darex oxygen scavenging technology 33 541,542
preservatives 292, 297–9 protective microbes and bacteriocins 300–1 soluble gas stabilisation 292, 300 specific groups of microorganisms 289–91 combined UV/ozone systems 317–18, 327–32, 335–6 compostability 526–8 computer simulations see modelling concentration 147–8 condensation 181, 568, 569–72 consumers 15–16, 550–62 attitudes towards combining MAP with other technologies 301–2 attitudes towards novel packaging 555–9 convenience and optimization 443, 447, 448–9, 449–58 and future of novel packaging 559–62 general attitudes 555–6 methods for testing responses 552–5 new packaging technologies and 550–1 problems in testing responses 551–2 segments and behaviour 547 contamination levels, and recycling 500–3 controlled atmosphere packaging (CAP) 365, 378–9 meat products 376–7 controlled release 60–1, 63, 64 corona discharge (CD) 87, 321–2 costs indirect packaging costs 448, 448–9, 449–58 NMBP 79 package optimization 443, 447–8, 448–9, 449–58 TTIs 111 coupling chemistries 88–90 critical temperature indicators (CTIs) 105, 107, 108 critical temperature/time integrators (CTTIs) 105, 107, 108 Cryovac OS1000 32 Cryptosporidium parvum 241, 242, 247 crystallinity 146–7 cured meat 410, 411–12, 414 ham 409–10 Cyclospora cayetanensis 241, 242 cysts, parasitic 241, 242, 247, 320 dairy products 92–3, 449–50, 451, 452, 510–11 dangerous substances 490 Darex oxygen scavenging technology 33 date marks 485, 486, 487, 558–9 dedicated MAP models 351–2 dedicated tests 477 degreening 420, 421 dehydroascorbic acid (DHA) 216–18 demonstrations 560 deoxymyoglobin 366, 367 desiccants see moisture regulation destructive leak test methods 277 destructurised (thermoplastic) starch 522, 526, 527, 530 dew point 181 diacetyl 135 diffusion 77–8, 145, 163 meso-level modelling 340–1, 342, 347–8 micro-level modelling 342–4, 349 diffusion-based TTIs 108–9 dimensioning MAP 352–3 dimethylamine 130 dinitrogen oxide see nitrous oxide MAP dipping, antimicrobial 245–7 discolouration 371 disinfectants 245–7 disintegration test 528–9 distance 537–8 distribution 63 and butchering of meat 377–9 integrating active packaging, storage and 5, 18, 204, 535–49 monitoring shelf-life during 112–16 optimization using TTIs 116–21 package leak indicators during 279–82 reducing pathogen risks 254, 255–6 ‘do not eat’ symbol 489–90 drying 172 recycling processes 505–6 see also moisture regulation dynamic temperature conditions 563–75 future trends 573–4 impact on MAP performance 568–72 maximising MAP performance 572–3 temperature control and risks of MAP 566–8 EAN UCC 544–5 economic evaluation 467 edible coatings 255 antimicrobial packaging and 59–60, 61 chitosan 81–2 fish 392–3 elasticity, modulus of 146, 147 electrochemical sensors 323, 324 electronic article surveillance (EAS) tags 541, 542 Index 579
580 Index electronic field date recorders 537 choice for MAP 327. 373 electronic labelling 17. 138. 541. 542 Enterobacteriaceae2° mable 376 microperforated 190, 567, 571 environment multilayer PET 511-12 evaluation in∠ green plastic ce pe odegradabl perforated 347, 567 packaging materials ermeability347,353,356,402-3 ackaging waste legislation 491-2 Finland 538-40 tresses and package optimization 443, First In First Out(FIFO) system 116 444.446-7,4489.449-58 118-20,121 nzymatic TTIs 109 110 fish384400 enzyme-based oxygen scavengers 30 active packaging enzymes53-4,71,209 antimicrobial and antioxidant see also non-migratory bioactive applications 391-2 tmosphere modifiers 387-90 equilibrium modified atmosphere(EMA) edible coatings and films 392-3 taint removal 393-4 Escherichia coli(E. coli)80, 240 water control 390-1 actors affecting survival 242-3, 246, future trends 395-6 250 intelligent packaging applications indicator 136 easuring pathogen risks 235, 237 microbiology of fish products 385-7 new 332 monitoring shelf-life 113-15 flame treatment 8 essential oils 292. 299. 392 flavonoids 219 220 ethanol ntimicrobial agent 56.57. 58. 94 absorbers of off flavours 8 indicator of freshness 129-30. 135 emitters 9 12. 391 packaging- flavour interactions see brium relative humidity(ERd)I aging-flavour interactions ne344-5.421-2 flavour absorption actors affecting 145-9 onomic aspects 4 measuring ethylene flavour modification 1568 principle of ethylene sorption 37-40 flavour-releasing materials 9, 44, 482, role of 34-7 flavouring substances 482-3 ILSI document 515 Flory-Huggins theory 160 legislation see legislation flow pack machines 198, 325-6 recycling projects 514 fluorescent dye 281 EVOH (ethylene vinyl alcohol)25 focus group discussions 553 555 food additives external indicators 11 European legislation 478-81, 487 extrusion 63. 525 US exudate losses 369 food contact materials(FCM)460 470-8,529 facultative anaerobes 247-8. 370-I basic rules for migration tests 474-8 fat150-1,152 Framework Directive 470-1 fermentation threshold 566 plastics directives 472-4 Fick's law 347 symbol for 471-2 films Food and Drug Administration(FDA) with antimicrobial properties 8-11 504.514-15
electronic field date recorders 537 electronic labelling 17, 138, 541, 542 electronic nose 137–8, 513 Enterobacteriaceae 249 environment evaluation in Actipak study 467 green plastics see biodegradable packaging materials packaging waste legislation 491–2 stresses and package optimization 443, 444, 446–7, 448–9, 449–58 enzymatic TTIs 109, 110 enzyme-based oxygen scavengers 30 enzymes 53–4, 71, 209 see also non-migratory bioactive polymers equilibrium modified atmosphere (EMA) 190 Escherichia coli (E. coli) 80, 240 factors affecting survival 242–3, 246, 250 indicator 136 measuring pathogen risks 235, 237 new germicidal techniques 324–5, 332, 333, 334 essential oils 292, 299, 392 ethanol antimicrobial agent 56, 57, 58, 94 indicator of freshness 129–30, 135 ethanol emitters 9, 12, 391 equilibrium relative humidity (ERH) 182 ethylene 344–5, 421–2 ethylene scavengers 7, 12, 34–41, 561 economic aspects 41 measuring ethylene sorption 40 principle of ethylene sorption 37–40 role of 34–7 European Union 12 ILSI document 515 legislation see legislation recycling projects 514 RFID research 545 EVOH (ethylene vinyl alcohol) 25 experimental designs 555 external indicators 11 extrusion 63, 525 exudate losses 369 facultative anaerobes 247–8, 370–1 fat 150–1, 152–3 fermentation threshold 566 Fick’s law 347 films with antimicrobial properties 8–11 choice for MAP 327, 373 developing new films 353 gas impermeable 376 microperforated 190, 567, 571 multilayer PET 511–12 oxygen scavenging 31–3 perforated 347, 567 permeability 347, 353, 356, 402–3 Finland 538–40 First In First Out (FIFO) system 116, 118–20, 121 fish 384–400 active packaging antimicrobial and antioxidant applications 391–2 atmosphere modifiers 387–90 edible coatings and films 392–3 taint removal 393–4 water control 390–1 future trends 395–6 intelligent packaging applications 394–5 microbiology of fish products 385–7 monitoring shelf-life 113–15 flame treatment 87 flavonoids 219, 220 flavour absorbers of off flavours 8 control 368–9 packaging-flavour interactions see packaging-flavour interactions flavour absorption factors affecting 145–9 modelling 160–4 flavour modification 156–8 flavour-releasing materials 9, 44, 482, 561 flavouring substances 482–3 Flory-Huggins theory 160 flow pack machines 198, 325–6 fluorescent dye 281 foamed polymer packaging 530–1 focus group discussions 553 food additives European legislation 478–81, 487 US regulations 75–6 food contact materials (FCM) 460, 470–8, 529 basic rules for migration tests 474–8 Framework Directive 470–1 plastics directives 472–4 symbol for 471–2 Food and Drug Administration (FDA) 504, 514–15 580 Index