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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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