AARHUS UNIVERSITY Active packaging of...Active packaging of fruit and vegetables Packaging “All...
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Active packaging of fruit and vegetables Packaging “All products made of any materials of any nature to be used for the containment, protection, handling, delivery and preservation of goods from the producer to the user or consumer” (Directive 94/62/EC) Active packaging “The packaging interacts with the product providing extra benefits beside protecting the product” (EFSA, 2015) Justyna Wieczyńska, Merete Edelenbos Department of Food Science, Aarhus University, Kirstinebjergvej 10, DK-5792 Aarslev, Denmark [email protected] Tel: +4587158391 AARHUS UNIVERSITY Natural antimicrobials in active packaging - Natural compounds (Tab.1) originally from plant, animal, microorganism. - Their role is to control or to inhibit the growth of non- desirable microorganisms on the food surface. - Generally recognized as safe (GRAS) - Have low environmental impact - Can be used with organic produce Table 1. Natural compounds from plants Common name Cinnamon Clove Fennel Oregano Part used Active compounds trans- Cinnamaldehyde Eugenol trans- Anethole Carvacrol Forms of active packaging: Use of active polymer Coating of a conventional polymer Use of releasing sachet Steps involved in the development of active packaging solutions Test of efficacy on plates Active compounds on pellets in sachets Lab test of efficacy Test inside packages Consumer acceptance Active packaging of carrots Conventional film Sachet
Transcript of AARHUS UNIVERSITY Active packaging of...Active packaging of fruit and vegetables Packaging “All...
Active packaging of fruit and vegetables
Packaging
“All products made of any materials of any nature to be used for the containment, protection, handling, delivery and preservation of goods from the producer to the user or consumer” (Directive 94/62/EC)
Active packaging
“The packaging interacts with the product providing extra benefits beside protecting the product” (EFSA, 2015)
Justyna Wieczyńska, Merete EdelenbosDepartment of Food Science, Aarhus University, Kirstinebjergvej 10, DK-5792 Aarslev, Denmark ju
styn
a.w
iecz
ynsk
a@fo
od.a
u.dk
Tel:
+458
7158
391
AARHUS UNIVERSITY
Natural antimicrobials in active packaging
- Natural compounds (Tab.1) originally from plant, animal, microorganism.
- Their role is to control or to inhibit the growth of non-desirable microorganisms on the food surface.
- Generally recognized as safe (GRAS)
- Have low environmental impact
- Can be used with organic produce
Table 1. Natural compounds from plants
Common name Cinnamon Clove Fennel Oregano
Part used
Active compounds
trans- Cinnamaldehyde
Eugenol trans- Anethole
Carvacrol
Forms of active packaging:
Use of active polymer
Coating of a conventional polymer
Use of releasing sachet
Steps involved in the development of active packaging solutions
Test of efficacy on plates
Active compounds on pellets in
sachets
Lab test of efficacy
Test inside packages
Consumer acceptance
Active packaging of carrots
Conventional film
Sachet
