Active and intellige Table 2.2 Examples of sachet and film type releasing active packaging systems of these systems are in wide commercial use. Adapted from 0, 2,22 quality. So far,none preservation and shell-life extension of foodstuffs or improving the Packaging type Examples of possible principle appl mechanism/reagents Carbon dioxide Ascorbic acid inhibition of Vegetables and fruits, mitters(sachets) Sodium hydrogen fish, meat, carbonate and ascorbate Ethanol emitters Ethanol/water Growth inhibition of Bakery products (sachets) ixture absorbed ulds and preferably heated onto silicon dioxide pefore consumption owder generating ethanol vapour Antimicrobial e.g. Growth inhibition of Meat orbic spoilage and fruit and releasers(films) Silver athogenic bacteria vegetables Spice and herb Enzvme e. g. anzyme Sulphur dioxide Sodium metabisulfite Inhibition of mould Fruits emitters(sachets orporated in growth microporous material BHA Inhibition of Dried foodstuffs releasers(films) BHT oxidation of fat and Fat-containing foodstuffs Maillard reaction Flavouring Various flavours in Minim Miscellaneous polymers avo flavour of food Pesticide emitters Imazalil Prevention of growth Dried, sacked (the outer or inner Pyrethrins ver Fungicidal or pest rice, grains
Table 2.2 Examples of sachet and film type releasing active packaging systems for preservation and shelf-life extension of foodstuffs or improving their quality. So far, none of these systems are in wide commercial use. Adapted from5,6,12,22,23 Packaging type Examples of working principle/ mechanism/reagents Purpose Examples of possible applications Carbon dioxide emitters (sachets) Ascorbic acid Sodium hydrogen carbonate and ascorbate Growth inhibition of gram-negative bacteria and moulds Vegetables and fruits, fish, meat, poultry Ethanol emitters (sachets) Ethanol/water mixture absorbed onto silicon dioxide powder generating ethanol vapour Growth inhibition of moulds and yeast Bakery products (preferably heated before consumption) Dry fish Antimicrobial preservative releasers (films) Organic acids, e.g. sorbic acid Silver zeolite Spice and herb extracts Allylisothiocyanate Enzymes, e.g. lyzozyme Growth inhibition of spoilage and pathogenic bacteria Meat, poultry, fish, bread, cheese, fruit and vegetables Sulphur dioxide emitters (sachets) Sodium metabisulfite incorporated in microporous material Inhibition of mould growth Fruits Antioxidant releasers (films) BHA BHT Tocopherol Maillard reaction volatiles Inhibition of oxidation of fat and oil Dried foodstuffs Fat-containing foodstuffs Flavouring emitters (films) Various flavours in polymers Minimisation of flavour scalping Masking off-odours Improving the flavour of food Miscellaneous Pesticide emitters (the outer or inner layer of packaging material) Imazalil Pyrethrins Prevention of growth of spoilage bacteria Fungicidal or pest control Dried, sacked foodstuffs, e.g., flour, rice, grains Active and intelligent packaging 9
10 Novel food packaging Table 2.3 Various other examples of active packaging systems. Adapted from5 Packaging type Examples of working Purpose Examples of possible Special non-woven Temperature control Various foods to be plastic with many air for restricting stored refrigerated pore space microbial growth The mixture of lime Cooking or preparing Sake, coffee, tea, aluminium o ady-to-eat meal steel cans and heating mechanisn Self-cool The mixture of Cooling of food on-gas drink aluminium or ammonium chloride steel cans and ammonium nitrate and water Aluminium or Drying, crisping and susceptors stainless steel of microwave food polyester films or Modifiers for A series of antenna Even heating As above mIcrowave structures that alter browning, cri the way microwaves and selective arrive at the food The gas permeability To avoid anaerobic Vegetables and fruits sensitive films of the polymer is respiration controlled by filler of the filler and degree of stretching UV-irradiated The use of excimer Growth inhibition of Meat, poultry, fish, nylon film 24,25 UV spoilage bacteria bread, cheese, fruit and amide groups on the surface of nylon to FreshPad26 Releasing natural inhibition of Meat volatile oils, food packaging plasmas materials
Table 2.3 Various other examples of active packaging systems. Adapted from5 Packaging type Examples of working principle/ mechanism/reagents Purpose Examples of possible applications Insulating materials Special non-woven plastic with many air pore spaces Temperature control for restricting microbial growth Various foods to be stored refrigerated Self-heating aluminium or steel cans and containers The mixture of lime and water Cooking or preparing food via built-in heating mechanism Sake, coffee, tea, ready-to-eat meals Self-cooling aluminium or steel cans and containers The mixture of ammonium chloride, ammonium nitrate and water Cooling of food Non-gas drinks Microwave susceptors Aluminium or stainless steel deposited on substrates such as polyester films or paperboard Drying, crisping and ultimately browning of microwave food Popcorn, pizzas, ready-to-eat foods Modifiers for microwave heating A series of antenna structures that alter the way microwaves arrive at the food Even heating, surface browning, crisping and selective heating As above Temperaturesensitive films The gas permeability of the polymer is controlled by filler content, particle size of the filler and degree of stretching of the film To avoid anaerobic respiration Vegetables and fruits UV-irradiated nylon film 24, 25 The use of excimer laser 193 nm UV irradiation to convert amide groups on the surface of nylon to amines Growth inhibition of spoilage bacteria Meat, poultry, fish, bread, cheese, fruit and vegetables FreshPad26 Releasing natural volatile oils, absorbing oxygen and excess juice Growth inhibition of bacteria Moisture control Self-life improvement Meat Surface-treated food packaging materials Fluorine-based plasmas27 Growth inhibition of bacteria 10 Novel food packaging techniques