Part I Types and roles of active and intelligent packaging
Part I Types and roles of active and intelligent packaging
Active and intelligent packaging An introduction R. Ahvenainen. vTT Biotechnology, Finland 2.1 Introduction: the role of packaging in the food chain Packaging has a significant role in the food supply chain and it is an integral part both of the food processes and the whole food supply chain. Food packaging has to perform several tasks as well as fulfilling many demands and requirements. Traditionally, a food package makes distribution easier. It has protected food from environmental conditions, such as light, oxygen, moisture microbes. mechanical stresses and dust. other basic tasks have been to ensure adequate labelling for providing information e.g., to the customer, and a proper convenience to the consumer, e.g., easy opening, reclosable lids and a suitable dosing mechanism. Basic requirements are good marketing properties, reasonable price, technical feasibility(e.g, suitability for automatic packaging machines, sealability ) suitability for food contact, low environmental stress and suitability for recycling or refilling. A package has to satisfy all these various requirements effectively and economically. Some requirements and demands are contradictory to each other, at least to some extent. For these reasons,a modern food package should be optimised and integrated effectively with the food supply chain. In this book, package optimisation is discussed in detail in Chapter 21 and integrating active packaging, storage and distribution in Chapter F time packaging has also had an active role in processing preservation and in retaining quality of foods. Changes in the way food products are produced, distributed, stored and retailed, reflecting the continuing increase in consumer demand for improved safety, quality and extended shelf-life for packaged foods, are placing greater demands on the performance of food ackaging. Consumers want to be assured that the packaging is fulfilling its
2.1 Introduction: the role of packaging in the food chain Packaging has a significant role in the food supply chain and it is an integral part both of the food processes and the whole food supply chain. Food packaging has to perform several tasks as well as fulfilling many demands and requirements. Traditionally, a food package makes distribution easier. It has protected food from environmental conditions, such as light, oxygen, moisture, microbes, mechanical stresses and dust. Other basic tasks have been to ensure adequate labelling for providing information e.g., to the customer, and a proper convenience to the consumer, e.g., easy opening, reclosable lids and a suitable dosing mechanism. Basic requirements are good marketing properties, reasonable price, technical feasibility (e.g., suitability for automatic packaging machines, sealability), suitability for food contact, low environmental stress and suitability for recycling or refilling. A package has to satisfy all these various requirements effectively and economically. Some requirements and demands are contradictory to each other, at least to some extent. For these reasons, a modern food package should be optimised and integrated effectively with the food supply chain. In this book, package optimisation is discussed in detail in Chapter 21 and integrating active packaging, storage and distribution in Chapter 25. For a long time packaging has also had an active role in processing, preservation and in retaining quality of foods. Changes in the way food products are produced, distributed, stored and retailed, reflecting the continuing increase in consumer demand for improved safety, quality and extended shelf-life for packaged foods, are placing greater demands on the performance of food packaging. Consumers want to be assured that the packaging is fulfilling its 2 Active and intelligent packaging An introduction R. Ahvenainen, VTT Biotechnology, Finland
6 Novel food packaging techniques function of protecting the quality, freshness and safety of foods. The trend to ensure the quality and safety of food without, or at least fewer, additives and preservatives means that packaging has a more significant role in the preservation of food and in ensuring the safety of food in order to avoid wastage and food poisoning and to reduce allergies In this chapter active and intelligent packaging are introduced Various terms for new packaging methods can be found in the literature, such as active, smart, interactive, clever or intelligent packaging. These terms are often more or less undefined. For this reason, twelve partners from research and industry formulated the joint definitions for active and intelligent packaging stems in a European study 'Evaluating Safety, Effectiveness, Economic environmental Impact and Consumer Acceptance of Active and Intelligent Packaging(ACTIPAK-FAIR CT98-4170)in the years 1999-2001. The main objective of the study was to establish and implement active and intelligent The project was coordinated by Mr Nico deKruijf, TNO, the Netherlands,pe ackaging systems within the relevant regulations for food packaging in Eure According to the definitions of the Actipak project, active and intelligent packaging are Active packaging changes the condition of the packed food to extend shelf ife or to improve safety or sensory properties, while maintaining the quality of the packaged food Intelligent packaging systems monitor the condition of packaged foods to give information about the quality of the packaged food during transport and 2.2 Active packaging techniques Food condition in the definition of active packaging includes various aspects that may play a role in determining the shelf-life of packaged foods, such physiological processes(e.g, respiration of fresh fruit and vegetables), chemical processes (e.g, lipid oxidation), physical processes(e.g, staling of bread, hydration), microbiological aspects (e.g, spoilage by micro-organisms) and infestation (e.g, by insects). Through the application of appropriate active packaging systems these conditions can be regulated in numerous ways and depending on the requirements of the packaged food, food deterioration can be significantly reduced. I Active packaging techniques for preservation and improving quality and safety of foods can be divided into three categories; absorbers (i.e. scavengers) Table 2.1), releasing systems (Table 2.2)and other systems (Table 2.3) absorbing(scavenging) systems remove undesired compounds such as oxygen carbon dioxide, ethylene, excessive water, taints and other specific compounds (Table 2. 1) Releasing systems actively add or emit compounds to the packaged food or into the head-space of the package such as carbon dioxide, antioxidants
function of protecting the quality, freshness and safety of foods. The trend to ensure the quality and safety of food without, or at least fewer, additives and preservatives means that packaging has a more significant role in the preservation of food and in ensuring the safety of food in order to avoid wastage and food poisoning and to reduce allergies. In this chapter active and intelligent packaging are introduced. Various terms for new packaging methods can be found in the literature, such as active, smart, interactive, clever or intelligent packaging. These terms are often more or less undefined. For this reason, twelve partners from research and industry formulated the joint definitions for active and intelligent packaging systems in a European study ’Evaluating Safety, Effectiveness, Economicenvironmental Impact and Consumer Acceptance of Active and Intelligent Packaging (ACTIPAK-FAIR CT98-4170)’ in the years 1999–2001. The main objective of the study was to establish and implement active and intelligent packaging systems within the relevant regulations for food packaging in Europe. The project was coordinated by Mr Nico deKruijf, TNO, the Netherlands.1, 2 According to the definitions of the Actipak project, active and intelligent packaging are: • Active packaging changes the condition of the packed food to extend shelflife or to improve safety or sensory properties, while maintaining the quality of the packaged food. • Intelligent packaging systems monitor the condition of packaged foods to give information about the quality of the packaged food during transport and storage. 2.2 Active packaging techniques Food condition in the definition of active packaging includes various aspects that may play a role in determining the shelf-life of packaged foods, such as physiological processes (e.g., respiration of fresh fruit and vegetables), chemical processes (e.g., lipid oxidation), physical processes (e.g., staling of bread, dehydration), microbiological aspects (e.g., spoilage by micro-organisms) and infestation (e.g., by insects). Through the application of appropriate active packaging systems these conditions can be regulated in numerous ways and, depending on the requirements of the packaged food, food deterioration can be significantly reduced.1 Active packaging techniques for preservation and improving quality and safety of foods can be divided into three categories; absorbers (i.e. scavengers) (Table 2.1), releasing systems (Table 2.2) and other systems (Table 2.3). Absorbing (scavenging) systems remove undesired compounds such as oxygen, carbon dioxide, ethylene, excessive water, taints and other specific compounds (Table 2.1). Releasing systems actively add or emit compounds to the packaged food or into the head-space of the package such as carbon dioxide, antioxidants 6 Novel food packaging techniques
Active and intelligent packaging 7 Table 2.1 Examples of sache film type absorbing(scavenging) active packaging systems for preserva foods or improving their uality and usability for consume le, ethylene and humidity absorbers have the most significant use lactose and cholesterol removers are not yet in use. Adapted from,6,,22 type appl mechanism/reagents ascorbic acid. metal ld, yeast and ready-to-eat produc bacteria aker products, rowth free. tea. nu ention colours insects and insect Carbon dioxide Calcium hydroxide Removing of carbon Roasted coffee absorbers and sodi (sachets) droxide or Dehydrated poultry Calcium oxide and bursting of a package silica gel Ethylene Aluminium oxide Prevention of too fast Fruits like apples absorbers and potassium pening and prIces aches, films manganate softening ango, cucumber ( sachets omatoes. avocados Activated carbon and vegetables like metal catalyst (sachet Brussels sprouts Zeolite(films) Clay(films) Control of excess misture in packed products, cuts films, sachets) (film) Reduction of water Silica gel(sachet) activity on the ays(sac of food in to prevent the of moulds
Table 2.1 Examples of sachet, label and film type absorbing (scavenging) active packaging systems for preservation and shelf-life extension of foods or improving their quality and usability for consumers. Oxygen, carbon dioxide, ethylene and humidity absorbers have the most significant commercial use, lactose and cholesterol removers are not yet in use. Adapted from5,6,9,22 Packaging type Examples of working principle/ mechanism/reagents Purpose Examples of possible applications Oxygen absorbers (sachets, labels, films, corks) Ferro-compounds, ascorbic acid, metal salts, glucose oxidases, alcohol oxidase Reduction/preventing of mould, yeast and aerobic bacteria growth Prevention of oxidation of fats, oils, vitamins, colours Prevention of damage by worms, insects and insect eggs Cheese, meat products, ready-to-eat products, bakery products, coffee, tea, nuts, milk powder Carbon dioxide absorbers (sachets) Calcium hydroxide and sodium hydroxide or potassium hydroxide Calcium oxide and silica gel Removing of carbon dioxide formed during storage in order to prevent bursting of a package Roasted coffee Beef jerkey Dehydrated poultry products Ethylene absorbers (sachets, films) Aluminium oxide and potassium permanganate (sachets) Activated carbon + metal catalyst (sachet) Zeolite (films) Clay (films) Japanese oya stone (films) Prevention of too fast ripening and softening Fruits like apples, apricots, banana, mango, cucumber, tomatoes, avocados and vegetables like carrots, potatoes and Brussels sprouts Humidity absorbers (dripabsorbent sheets, films, sachets) Polyacrylates (sheets) Propylene glycol (film) Silica gel (sachet) Clays (sachet) Control of excess moisture in packed food Reduction of water activity on the surface of food in order to prevent the growth of moulds, yeast and spoilage bacteria Meat, fish, poultry, bakery products, cuts of fruits and vegetables Active and intelligent packaging 7
8 Novel food packaging techniques Table 2.1 (continued) Packaging type Examples of working Purpose Examples of possible Absorbers of off Cellulose acetate Reduction of bitterness in and aldehydes (films, sachets) Ferrous salt and mproving the itric or ascorbic acid flavour of fish and biscuits and cereal oil-containing food products Specially treated Restricting light lyethy lene and induced oxidation such as ham the material with a UV-absorbent agent modification of UV stabiliser in polyester bottles Lactose remover Immobilised lactase Milk and other dairy to the people suffering Cholesterol mproving the Milk and other dairy remover cholesterol reductase healthiness of milk products in the packaging and preservatives (Table 2.2). Other systems may have miscellaneous tasks such as self-heating, self-cooling and preservation(Table 2.3) Depending on the physical form of active packaging systems, absorbers and releasers can be a sachet, label or film type. Sachets are placed freely in the head-space of the package. Labels are attached into the lid of the package. Direct contact with food should be avoided because it impairs the function of the stem and, on the other hand, may cause migration problems(see Chapter 22) Films or materials having antimicrobial properties can be divided into two types. Those from which an active substance emits or migrates to the head-space of he package or to the surface of the food, respectively. In the first case, the system does not need to be in direct contact with the food, but in the second case it must be in contact (Table 2.2) Those that are effective against microbial growth without emitting or migration of the active agents into the head-space of the package or to the
and preservatives (Table 2.2). Other systems may have miscellaneous tasks, such as self-heating, self-cooling and preservation (Table 2.3). Depending on the physical form of active packaging systems, absorbers and releasers can be a sachet, label or film type. Sachets are placed freely in the head-space of the package. Labels are attached into the lid of the package. Direct contact with food should be avoided because it impairs the function of the system and, on the other hand, may cause migration problems (see Chapter 22). Films or materials having antimicrobial properties can be divided into two types. • Those from which an active substance emits or migrates to the head-space of the package or to the surface of the food, respectively. In the first case, the system does not need to be in direct contact with the food, but in the second case it must be in contact (Table 2.2). • Those that are effective against microbial growth without emitting or migration of the active agents into the head-space of the package or to the Table 2.1 (continued) Packaging type Examples of working principle/ mechanism/reagents Purpose Examples of possible applications Absorbers of off flavours, amines and aldehydes (films, sachets) Cellulose acetate film containing naringinase enzyme Ferrous salt and citric or ascorbic acid (sachet) Specially treated polymers Reduction of bitterness in grapefruit juice Improving the flavour of fish and oil-containing food Fruit juices Fish Oil-containing foods such as potato chips, biscuits and cereal products Beer UV-light absorbers Polyolefins like polyethylene and polypropylene doped the material with a UV-absorbent agent Crystallinity modification of nylon 6 UV stabiliser in polyester bottles Restricting lightinduced oxidation Light-sensitive foods such as ham Drinks Lactose remover Immobilised lactase in the packaging material Serving milk products to the people suffering lactose intolerance Milk and other dairy products Cholesterol remover Immobilised cholesterol reductase in the packaging material Improving the healthiness of milk products Milk and other dairy products 8 Novel food packaging techniques