Adeela Seminar

8/22/2019 Adeela Seminar

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Innovations In FoodPackaging

Supervisor: Dr. Nuzhat Huma

ByAdeela Yasmin

2003-ag-1679


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Outline

Functions of food packaging

Active packaging

Intelligent packaging

Advances in food packaging distribution

Biodegradable polymers and edible packaging

Future prospects


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Functions of food packaging

1.Protection

Physical

Chemical

Biological

2.Convenience

Storage

Transportation

Disposal

(Cooksey, 2005)


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3.Information

Manufacturer

Nutritional value

Net weight

Ingredient declaration

Shelf life Allergens

(Marsh and Bugusu, 2007)

Cont..


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4.Tracability

Production

ProcessingDistribution

5.Aesthetics

(Cooksey, 2005)

Cont..


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Title

(Coles, 2003)


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Active packaging:enhanced

protection

Oxygen scavangers

Gas indicators

Moisture control agents

Antmicrobials

Ethylene absorbers

Temperature control

(Brody et al., 2001)


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Title

(Brody et al., 2001)


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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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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)

Cont..


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3. Antimicrobials

Extend shelf life

BioSwitch system- antimicrobial isreleased 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 ethyleneto acetate and ethanol

Physical adsorption on active surfaces-activated carbon or zeolite

(Lopez-Rubio et al., 2004)


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5. Temperature control

Self-heating packaging-employs calcium ormagnesium 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 toprovide information about aspects of the history of thepackage or the quality of the food

Time temperature indicators

Gas indicators

Thermochromic inks

(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 foodwith 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 andquality compost

(Lord, 2008)


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Properties of biopolymers

Good sensory qualities

High barrier properties

Mechanical efficiency

Microbial, biochemical and physio-chemical stability

Non-toxic

Simple

Non-polluting Inexpensive

Edible (Avella et al., 2005)

,

The Future:


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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

The Future:

packaging-electronics interface


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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 foodpackaging 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, CRCPress. London. p131.

Cooksey, K. 2005. Effectiveness of antimicrobial food packagingmaterials. 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 andpotential utilization of active and intelligent packaging systems formeat 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, andenvironmental issues. J. Food Sci. 72(3): R3955.

Quintavalla, S. and I.Vicini. 2002. Antimicrobial food packaging inmeat industry. Meat Sci. 62: 37380.

Robertson, G. 2006. Food Packaging Principles and Practices. 2ndEd. 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. FoodSaf. 8: 17-35.

Suppakul, P., J. Miltz, K. Sonneveld and S.W. Bigger. 2003. Active

packaging technologies with an emphasis on antimicrobial packagingand its application. J. Food Sci. 68(2): 40820.

Twede, D., S.E.M. Selke. 2005. Cartons, crates and corrugatedboard: 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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