Healthier food through Bioactive packaging

1. Healthier food through Bioactive packaging
Speaker:
Manoj Solanki
Dairy Chemistry
NDRI, Karnal

2. Introduction
Innovative technological developments in the
production of functional foods, whose bioactive
principles and actuators are devised to be contained
within packaging or coating materials.
Bioactive packaging - food package or coating is given
the unique role of enhancing food impact over the
consumer’s health

3. Introduction
Growth of functional foods is expected to be higher, i.e.
up to 5 times at its highest, over the next few years
compared to that of total packaged foods .
(www.euromonitor.com)
In most commercial functional foods are added a
number of bioactive components that are considered to
be beneficial to the health of the consumers.
(Falk, 2004)

4. Industrial limitations
Currently, the majority of commercial functional foods
are presented with the bioactive components
contained within compatible foods, an aspect which
imposes to the food industry a number of limitations
Loss of functionality -processing, storage and/or commercialization
Oxidation
Production line change

5. Bioactive packaging concepts
These previous technologies would, in our vision, be redesigned
for its implementation in packaging materials, creating thus a
whole new packaging technological discipline that can be
generally termed as bioactive packaging. (Lagaron, 2005)
Bioactive packaging materials- capable of withholding desired
bioactive principles in optimum conditions until their eventual
release into the food product

6. definition
Bioactive packaging materials is capable of withholding desired
bioactive principles in optimum conditions until their eventual
release:
- into the food product;
- through controlled or fast release during storage;
- just before consumption.

7. Active and bioactive packaging
The main difference:
Active packaging means maintaining or increasing quality
and safety of packaged foods, ensure a shelf life of packaged
food products.
Bioactive packaging has a direct impact on the health of the
consumer by generating healthier packaged foods.

8. Development of bioactive packaging
Controlled Micro- and Enzymatic
release nanoencapsulation activity
Functional concept including prebiotics, probiotics, phytochemicals, marine oils,
lactosefree foods, encapsulated vitamins, bioavailable flavonoids. (Lagaron, 2005)

9. Integration and controlled release
Most food products reach the consumer with some sort of
packaging (including coating) technology, packaging has become a
major partner in the food chain.
Currently, industrial demand for technologies ensuring the
stability of bioactive compounds in foods remains strong.
New technologies such as micro- and nanoencapsulation.
Biomedical field- the development of matrixes for controlled
release of bioactive substances (drugs) is already a fact.

10. controlled release materials
Phytochemicals
Biodegradable
and/or
Prebiotics sustainable Vitamins
materials
Nanofibers
Smart biopolymers derived from microorganisms

11. Phytochemicals
Non-nutritive plant chemicals that contain protective, disease-
preventing compounds.
More than 900 different phytochemicals have been identified as
components of foods, and many more phytochemicals continue to
be discovered today. (Liu, 2006)
They are associated with the prevention and/or treatment of:
Cancer, diabetes, cardiovascular disease, and hypertension.
(Bloch & Thomson, 1995)
Help to prevent cell damage, cancer cell replication, and decrease
cholesterol levels.

12. Many phytochemicals are polyphenolic compounds with
antioxidant activity.
Antioxidative effect of phenolics in functional foods is due to a
direct free radical scavenging activity and an indirect effect arising
from chelation of prooxidant metal ions.
(Shahidi, 2004)
Many phenolics are found in oilseeds, but during the processing
steps of refining, bleaching and deodorization a large portion of
phytochemicals are removed. They are essential for health
promotion and disease prevention. (Mattila-Sandholm et al., 2002)

13. Vitamins
Vitamins are essential for good health. Food can supply all the
vitamin requirements provided that the diet is adequate and well-
balanced.
Moreover, some vitamins are destroyed during processing. Most of
the losses are due to heat generated during the canning and
freezing steps (e.g. blanching, pasteurisation and sterilisation).

14. Dietary fiber
Dietary fiber consists of the structural and storage polysaccharides
and lignin in plants that are not digested in the human stomach
and small intestine.
Dietary fiber has demonstrated benefits for health maintenance
and disease prevention and as a component of medical nutrition
therapy.
(Etherton et al., 2002)

15. prebiotic
Prebiotic is considered to be any food component that escapes
digestion in the small intestine and enters the colon, where it may
serve as a growth substrate for intestinal bacteria.
(Roberfroid, 2001)
Prebiotics identified thus far are non-digestible carbohydrates
including lactulose, inulin, and a range of oligosaccharides that
supply a source of fermentable carbohydrate for the beneficial
bacteria in the colon.

16. fabrication of the films
vitamins
High temperature
Bioactive
substance release
Structure of the
material
Humidity pH

17. multilayer structures
control layer
matrix layer
Sorbate-releasing plastic film
for cheese packaging layer
barrier
paint
The inner control layer is thought to govern the rate of diffusion of
the active substance- controlled/fast release
barrier function to protect the bioactives from direct food or food
moisture contact before application of the triggering mechanism
upon food package opening.

18. Mechanism
ed
Food
pH
Temperature
Site-specific

19. Micro- and nanoencapsulation
Microencapsulation is defined as a technology for packaging solids,
liquids, or gaseous substances in miniature, sealed capsules that
can release their contents at controlled rates under specific
conditions.
Encapsulated materials can be protected from moisture, heat or
other extreme conditions, thus enhancing their stability and
maintaining viability . (Garcia, & Beristain, 2004)
Release can be site-specific, stage-specific or signaled by changes
in pH, temperature, irradiation or osmotic shock. In food industry,
the most common method is by solvent activated release.

20. Enzymatic packaging
Immobilization of enzymes- food production lines -technological
advantages over the use of free enzymes such as reusability,
improved stability to temperature, resistance to proteases and
other denaturing compounds and improved activity.
(Katchalski-Katzir, 1993)
Objective of these bioactive materials is to catalyse a reaction,
decreasing the concentration of a non-desired food constituent,
and/or producing a food substance beneficial to the health of the
consumer.

21. Enzymatic packaging
Immobilized naringinase in a plastic package. The results
indicated that the grapefruit juice reduced its bitterness by
hydrolysis of naringine, a bitter principle of citrus juices.
(Soares and Hotchkiss 1998)
Binding of b-galactosidase and cholesterol reductase in the
package walls for the hydrolysis of lactose and cholesterol,
respectively. (Brody & Budny, 1995)
UHT milk produced by a conventional process, could be
packaged in a b-galactosidase- bioactive package and during
storage, the product would transform into a low-lactose or free-
lactose product. (Lagaron,2005)

22. The principle of in-package processing: cholesterol reduction of milk with covalently
immobilized cholesterol reductase enzyme. (Brody & Budny, 1995)

23. Immobilization of enzymes
Ionic Covalent
Adsorption Crosslinking Entrapment
binding attachment
(Van Rantwijk, & Sheldon, 2000)
Manufacturing of enzymatic packages will depend on the nature of
the biocatalyst (e.g., whole cells or purified enzymes), the envisaged
storage conditions, the type of food to be packed and the specific
application of the biocatalyst.

24. An entrapment method- enzyme-based oxygen scavenger laminate
paper carrier
enzyme solution
+ additives
Polyethylene films
enzymes
in the
package
heated under pressure
(Andersson & Nielsen, 2002)

25. Surface topography of modified (D) and unmodified (A) LDPE
shown using Atomic Force Microscopy

26. materials
Desirable characteristics should be
High affinity to proteins,
 Availability of reactive functional groups or chemical
modifications,
Hydrophilicity,
Mechanical stability and rigidity,
Regenerability,
Ease of preparation in different geometrical
Non-toxicity,
Biocompatibility,
Food and drug regulations complying
And affordability from a price perspective

27. materials
Carrageenan, chitosan, gelatin, polylactic acid (PLA), polyglycolic
acid (PGA) and alginate are very promising materials.
Carrageenan has a long history of safe food applications most
support for applications in enzymatically active food packages.
(Van de Velde & Bakker, 2002)
Chitosan is a natural polymer and has been widely used as a
supporting material. (Kumar, 2000)
Chitosan can provide many advantages . It possesses hydroxyl (OH)
and amino (NH2) groups, which link with enzymes easily and can be
cross-linked to prevent from dissolution in acidic solutions (pH < 2)
(Rorrer, Hsien, & Way, 1993)

28. materials
Gelatin is a natural, biodegradable, biocompatible, nontoxic and
readily available polymer as a carrier for enzymes.
Capability to retain the enzyme viability and activity and, as
observed with other immobilization matrixes, enhancing thermal
stability of the immobilized biocatalysts. (Nagatomo & Matsui, 2005)
PLA and PGA are Food and Drug Administration (FDA) approved
materials because they are degraded by hydrolysis to products
which can be metabolized and excreted. Both of them are
potential matrixes for the encapsulation of enzymes.
(Lazzeri & Giusti, 2005)

29. Recent
Bioactive packaging technologies for extended shelf life of meat-
based products (Ve´ronique, 2009)

31. Bioactive packaging materials from edible chitosan polymer—
antimicrobial activity
(V. Coma, A. Deschamps, and A. Martial, 2011)

32. Bioactive packaging for milk that changes color according to storage
(Ko Yang,2012,http://www.boredpanda.com/creative-packaging-designs,march )

33. conclusion
Bioactive packaging is thus a novel set of technologies designed
to give response to a number of issues related to the feasibility,
stability and bioactivity of functional ingredients for the food
industry.
These technologies aim to integrate the bioactives within new
packaging and coating material concepts and can greatly benefit
from previous developments in the pharmaceutical and
biomedical sectors and from the unique properties of synthetic
and biomass derived biopolymers.