active & intelligent packaging

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1. Seminar on Active & Intelligent Packaging 31 -August-2019 presented by BHAVESH DATLA 7FT-16 B.Tech Food Technology 4 th Year, VII Semester College of Food Technology Central Agricultural University, Imphal 1

2. CONTENTS Contents Introduction to Packaging A ctive packaging I ntelligent packaging Future Scope Conclusion 2 Seminar on Active and Intelligent Packaging

3. 1. Introduction to Packaging Packaging is the science, art and technology of enclosing or protecting products for distribution , storage, sale, and use. 3 Seminar on Active and Intelligent Packaging Source: researchgate.com

4. 1.1 Types of packaging Modified atmospheric packaging Controlled atmospheric packaging Vacuum packaging S hrink and seal packaging Active packaging Intelligent packaging 4 Seminar on Active and Intelligent Packaging

5. 2. Active Packaging Active packaging system employs a packaging material that interacts with the internal gas environment to extend shelf life of food. 5 Seminar on Active and Intelligent Packaging Source: majidaisurvey.com

6. Some Packaging Systems which are not Active Packaging MAP as normally practiced is passive not active packaging, unless there is some way in which the package (or a sachet added to the package) actively affects the internal gas atmosphere other than via normal permeation through plastic film. If the package is contained gas scavenging or emitting sachets, then it could be classified as active packaging. 6 Seminar on Active and Intelligent Packaging

7. 2. 1 Active Packaging Systems Oxygen Scavenging System Carbon Dioxide Emitter/Absorbers Ethylene Absorbers Moisture Absorbers Flavour and Odour absorber/releaser Self Heating and Cooling Packets Antimicrobial Packaging Materials 7 Seminar on Active and Intelligent Packaging

8. Seminar on Active and Intelligent Packaging 8 source: sciencedirect.com

9. a) Oxygen Scavengers/Oxygen Absorber Why we use Oxygen Scavengers? t he residual oxygen present in food packages is the main cause of Food Spoilage Some common problems caused by oxygen are Accelerates the spoilage caused by aerobic bacteria Colour changes Causes off- flavor development Nutrient loss 9 Seminar on Active and Intelligent Packaging

10. What is Oxygen Scavenger (OS) Scavenger is a chemical substance which is added to mixture to remove or inactivate the unwanted compound . Oxygen scavengers are added to enclosed packaging to help remove or decrease the level of oxygen in the package . Oxygen Scavenger is also referred as OS There are 4 common OS mechanism 10 Seminar on Active and Intelligent Packaging Source: sciencedirect.com

11. Oxygen Scavenger Mechanisms Oxidation of Photosensitive Dye Oxidation of Iron & Iron Salts Oxidation of Ascorbic Acid & its Salts Unsaturated hydrocarbon oxidation 11 AA + O 2 == DHA + H 2 O 2 Seminar on Active and Intelligent Packaging 4Fe + 3O 2 + 2H 2 O Fe(OH)3

12. b) Carbon dioxide Scavengers & Emitters High concentration of CO 2 Play a beneficial role in retarding microbial growth and increase the shelf life Delay the respiration in fruits and vegetables and add in maintaining the freshness of fruits Packaging material has high permeability towards CO 2 E xcess CO2 accumulation in a package may be detrimental to the quality of the product and/or the integrity of the package, specially in fermented products Sachets that contain Ca(OH)2, in addition to iron powder, absorb O 2 and release CO 2. 12 Seminar on Active and Intelligent Packaging

13. Figure: Movement of CO2 in red meat under package using CO 2 emitter and Absorber Source: http://www.genuineideas.com/assets/gassets - redmeat 13 Seminar on Active and Intelligent Packaging

14. c) Ethylene Absorber Effects of Excess Ethylene on fruits and vegetables Ethylene is plant growth regulator and plays important role in physiological processes and during postharvest. The presence of ethylene in packages and storage environment could shorten the shelf-life of a large amount of fruits and vegetables. It also leads to over ripening and undesirable colour changes, texture and taste of food. 14 Seminar on Active and Intelligent Packaging

15. Role of Ethylene Absorbers (EA) It helps in controlling the presence of ethylene in packages and storage environment. Most commonly used Ethylene absorber is KMnO 4 , Activated C arbon and Zeolites 3CH 2 CH 2 + 2KMnO 4 + H 2 0 2MnO2 + 3CH 3 CHO+ 2KOH 1 2 1- Stored with EA; 2-Stored without EA Source: majidaisurvey.com 15 Seminar on Active and Intelligent Packaging

16. Source: Source: majidaisurvey.com 16 Seminar on Active and Intelligent Packaging

17. d) Moisture Absorbers Effects of Excess Moisture on Foods Presence of excess moisture in food packets leads to serious damages to moisture sensitive foods. Example caking in powdered products, softening of crispy products such as crackers and moistening of hygroscopic foods such as sweets and candies. Formation of a foggy film in fruits and vegetables is also one of the main consequences of excess moisture in packets. Most common used moisture absorbers are Silica gels, Natural Clays, Molecular Sieves, M odified S tarch and Calcium Oxides. 17 Seminar on Active and Intelligent Packaging

18. Fig: Moisture Absorbers Source: Wikipedia.com Figure: Container/Packet containing moisture absorber Source: fooddial.com 18 Seminar on Active and Intelligent Packaging

19. e) Flavour and Odour Absorber/Emitters How Flavour and aroma loss occur? I t follows the phenomenon of mass transfer of components between and within food and packaging material Food Migration/Flavour Scalping: it is the transfer of substances from the package into the food due to direct contact. Most commonly studied migrants are plastic monomers, dimers, oligomers, antioxidants, plasticizers and dye/adhesive solvent residues Example: absorption of volatile flavors of orange juice and citrus beverages by polyethylene. 19 Seminar on Active and Intelligent Packaging

20. Continue… Since scalping and food migration is not desirable for food packaging but it is some time used in active and intelligent packaging for absorbing off odour and off flavor Example: sulfurous compounds and amine produced biochemically from protein degradation, aldehydes and ketone produce from lipid oxidation anaerobic glycolysis and bitter taste compound in grape fruits juice. 20 Seminar on Active and Intelligent Packaging

21. Seminar on Active and Intelligent Packaging 21 Source: Scentt.com Source: sciencedirect.com

22. f) Antimicrobials Releasing Syste m What is antimicrobial agents? Chemical or biological agent which inhibit and kill the microorganisms in the different mode of action. Example: benzoic acid, nisin, benomyl etc. 22 Anti Microbial Against Micro-organisms + = Seminar on Active and Intelligent Packaging

23. Active Antimicrobial Releasing Systems (AARS) Use of natural compounds in the preparation of an active packaging with antioxidant properties. Example: Oregano Oil, Rosemary Oil, Tea Tree Oil, Vitamin E Chemical preservatives are also used in AARS This chemical preservatives are acid and their salts (sorbate, benzoate and propionate), parabens, epoxide etc. 23 Seminar on Active and Intelligent Packaging

24. Some antimicrobial agents with packaging film 24 Antimicrobial Agent Packaging Material Microorganisms Benzoic Acids Polyethylene (PE) Total Bacteria Nisin Polyethylene (PE) , Zein S. Aureus Lysozymes Polyethylene (PE) E. c oli Ethanol Silicon Oxide Moulds Antibiotics Polyethylene (PE) E. coli Seminar on Active and Intelligent Packaging

25. The armed services introduced a self heating can in 1939, which relied on the burning of cordite to provide thermal energy. Now a days CaO (quick lime)/ MgO and a water based solution. Theoretically 24g of Ca yields 355KJ of heat, which is sufficient to boil water. The food is retorted in an alufoil/plastic pouch and packed in a cardboard carton To heat the pouch, it is placed inside a plastic sleeve containing FRH (flameless ration heating). Same mechanism is used for self cooling packages but they use ammonium nitrate for cooling media. Seminar on Active and Intelligent Packaging 25 g) Self Heating & Self Cooling Packages Ca + H 2 O Ca(OH) 2 + H 2 + Heat

26. Seminar on Active and Intelligent Packaging 26 source: youtube.com

27. 2.2 Advantages of Active Packaging Increase the storage life of product Prevent oxidation phenomena during storage Prevent color loss and over ripening of fruits and vegetables in package Prevent growth of aerobic microorganisms. Slow down metabolism of food. Remove off- odour and off- flavor. 27 Seminar on Active and Intelligent Packaging

28. 2.3 Disadvantages of Active Packaging Increases the cost of production of food. Most of the active packaging system except self heating and self cooling system cannot be applied in liquid food Possible migration of issues of complex packaging materials into product Lack of recyclability of disposable Possible mistrust/confusion of technology. 28 Seminar on Active and Intelligent Packaging

29. 3. Intelligent Packaging Packaging that contains an external or internal indicator to provide information about the history or the quality of the food. Here “Indicators” includes all the indicators (whether for gases, ripeness, temperature or tampering). 29 Seminar on Active and Intelligent Packaging

30. Some Packaging Systems which are not Intelligent Packaging System (IPS) Intelligent polymer do not qualify as intelligent packaging because they do not provide information about the food. Microwave susceptor packaging is not intelligent packaging for the same reasons. 30 Seminar on Active and Intelligent Packaging

31. 3.1 Functions Carried out b y IPS 1)Detecting 2)Sensing 3)Recording 4)Tracing 5)Communicating 6) Applying scientific logic 31 Seminar on Active and Intelligent Packaging

32. Components of IP 32 Indicators Radio frequency identification tags sensors Seminar on Active and Intelligent Packaging

33. 3.2 Indicators Indicates the presence or absence of another substances in the packages May be of visual, qualitative data. It cannot store the data ,only indicates variables. Colour changes, intensity or diffusion of dyes 33 Seminar on Active and Intelligent Packaging

34. Types of Indicators Gas indicators Time-temperature indicator Freshness indicator Thermo-chromic ink 34 Seminar on Active and Intelligent Packaging

35. a) Time Temperature Indicator Attached to the surface of the pack. Visual warning for temperature abuse of chilled or frozen foods. Provide indirect information about product quality. Changes colour as a result chemical or enzymatic reaction . 35 Seminar on Active and Intelligent Packaging

36. ONVU TM TTIs Used for heat sensitive products Heart shaped label made by photo sensitive compounds on the packet. Once activated by UV light  dark in colour  progress. Seminar on Active and Intelligent Packaging 36 ONVU TTIs Source: preventpack.co

37. b) Gas indicator Direct contact with gaseous environment surrounded by the food in package. Monitor the changes of gas composition information about the gas leakage Inform the presence or absence of O₂ & CO₂ Detect water vapour, ethanol, hydrogen sulphide. Seminar on Active and Intelligent Packaging 37

38. Ageless eye O₂ indicator O2 indicator tablet Source: mgc.co.jp O₂ concentration in headspace ≤ 0.01%  Pink O₂ concentration in headspace ≥ 0.01%  Blue Seminar on Active and Intelligent Packaging 38 Research is going in India; a vailable in developed c ountry

39. c) Fresh Check Indicators F resh tags:- Sensitive to volatile nitrogen, amines if it present(packaging of fish ). Two types of fresh tags Time strips :-Elapsed time on perishable product Ripe sense :- Ripening of fruit This are indicates based on the reaction between indicator and the metabolites produced during growth of microorganisms/ enzyme activity. 39 Seminar on Active and Intelligent Packaging

40. 40 Available in India and other developing and developed country Seminar on Active and Intelligent Packaging Source: researchgate.com Source: researchgate.com researchgate.com

41. It is diffusion based indicator label Action is activated by blue-dyed fatty acid ester diffusing along a wick. Intended for monitoring distribution and consumer information. 41 Seminar on Active and Intelligent Packaging 3M Monitor mark Source: researchgate.com

42. d ) Thermochromics Ink Specialised dynamic ink Colour changes with temperature Reversible and irreversible inks Seminar on Active and Intelligent Packaging 42

43. 3.3 Radio Frequency Identification Tags Wireless data technology Advance form of information carrier that can identify and trace the product. Passive tags :- cheap, simple, short range Active tags :- battery powered longer, range, more information 43 Seminar on Active and Intelligent Packaging

44. Functions of RFID Tags Food monitoring and traceability Improve supply chain efficiency Greater speed and efficiency in stock rotation Improved shelf availability Enhance forecasting Analyse ware house data Measurement of temperature,RH,pH,volatile compounds 44 Seminar on Active and Intelligent Packaging

45. 45 Working of RFID s ource : wavelinx.in Research is going in India; a vailable in developed c ountry Seminar on Active and Intelligent Packaging

46. 3.3 Sensors Device used to detect and quantify energy by measurement of physical and chemical property produced by means of signals. Receptors Physiochemical Information Analytical Signals 46 Seminar on Active and Intelligent Packaging

47. a ) Printed electronics devices on flexible substrates using electrically functional ink. Stand alone, electronic printing system powered by batteries for monitoring perishable foods. They are light weight, bendable, rollable, potentially portable and thin ( b) Gas sensor Device changes the physical parameters after sensing the presence of gaseous analyte which is indicated by external indicator Types of Sensors 47 Seminar on Active and Intelligent Packaging

48. c) Biosensor Detect pathogens and transmit as signals which is quantifiable. Bio –receptors – organic materials such as enzymes, antigen, microbes ,hormones and nucleic acid Transducers –electrochemical ,optical , calorimetric etc. Indicates only high concentration of pathogen or toxin 48 Seminar on Active and Intelligent Packaging

49. 49 Printed Electronics Source: packworld.com Bio Sensors Source: biologyworld.com Schematic Working of Sensors Source: arksemielectronics.net Seminar on Active and Intelligent Packaging

50. 3.4 Advantages of Intelligent Packaging Provision of information about the integrity of the package, condition of food Detection of calamities during transport Reduce food loss and enhance bio-security Enhance food quality and convenience Warning about possible problem Increase shelf life 50 Seminar on Active and Intelligent Packaging

51. 3.5 Disadvantage Equipment and supports are high cost Possible mistrust/confusion in the technology Lack of recyclability 3.6 Application Stored chilled and frozen foods MAP and CAP foods Perishables such as meat, fish, poultry Fruits vegetables and beverages industry. 51 Seminar on Active and Intelligent Packaging

52. 4. Future Aspects and Opportunities Food Shelf will be shorter Food preservation and preparation will integrate with packaging Packaging will be integrate with processing and distribution 52 Seminar on Active and Intelligent Packaging

53. 5. Conclusion : Despite the hurdles that have to overcome in the near future, AP and IP will be technical tools in the market with high potential, covering both more transparent communication to consumers and the need of retail and food industry to better control the food supply chain. Seminar on Active and Intelligent Packaging 53

54. References Wagner J. 1989. The advent of Smart Packaging. Food Engineering International 14(10):11 Smart Packaging for monitoring and managing food and beverage shelf life. In: Food and Beverage Stability and Shelf Life, Kilcast D. Subramanian P.(Eds) Labuza T.P Breene W.M Application of active packaging for improvement of shelf- life and nutritional quality of fresh and extended shelf life foods; Galdi M.R. Nicolias V., Di Maio L,. Incarnato L. 2008: Production of active PET films for food packaging applications, Packaging Technolog and Science Food Packaging Principles and Principles by Gordon L. Robertson 54 Seminar on Active and Intelligent Packaging

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