Innovative food packaging

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2. By
NITHYA.C
2011-06-012
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3. FOOD PACKAGING
FUNCTIONS
1.Protection
2.Communication
3.Convenience
4.Containment
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4. Intelligent packaging vs
Active packaging
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5. INTELLIGENT PACKAGING
A packaging system that is capable of
carrying out intelligent functions like
• Detecting
• Sensing
• Recording
• Tracing
• Communicating, and
• Applying scientific logic
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6. • To facilitate decision-making
• To extend shelf life
• Enhance safety
• Improve quality
• Provide information and
• Warn about possible problems
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7. INTELLIGENT PACKAGING SYSTEMS
1.Indicators
2.Radio Frequency Identification Tags
(RFID)
3.Sensors
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8. INDICATORS
Substances that indicate the
presence or absence of
another substance or the
degree of reaction between
two or more substances by
means of a characteristic
change, especially in colour
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9. 1. Time-temperature indicator
• Gives information on temperature
• Shows the variation and history in
temperature
• Visualised as a colour movement or
colour change.
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10. Reaction mechanisms
• Diffusion
• Polymerisation
• Enzyme reaction
Types
• Partial history indicators
• Full history indicators
Use
• Foods stored under chilled and frozen
conditions
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11. CURRENT COMMERCIAL TTI
† PRODUCTS
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12. Fresh-Check®
• Full history indicator
• Polymerisation
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14. 3M MONITOR MARK
• Partial-history indicator
• Diffusion
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15. Check point
• Full history indicator
• Two separate compartments
1.Enzyme solution,lipase plus a pH
indicating dye compound
2.Substrate
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16. pH change results in a color change
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17. OnVuTM
The heart of the OnVu label
becomes paler as the ambient
temperature accumulates
This indicates gradual decay
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20. 2.Oxygen indicator
• Gives information on leakage
• usage area - controlled or modified
atmosphere food packaging
• Ageless-eye
• Vitalon
• Samso-Checker
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21. Ageless-eye
O2 indicator tablet
O2 concentration in atmosphere ≤ 0.1 % →
indicator is pink
O2 concentration in atmosphere ≥ 0.5 % →
indicator is blue
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23. Professor Andrew Mills with
food packaging incorporating
the intelligent plastic indicator.
The yellow part is the indicator
and it has changed colour to
show that the food it contains
has spoiled.
Professor Andrew Mills
lights the way: a small blue
colour-changing disc can
be seen near the bacon
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24. Photographs of oxygen indicator ink printed on a MAPed
food package.
Left: Before UV activation. Middle: After UV activation.
Right: On opening the package.
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25. Carbon dioxide indicator
• Gives information on concentration of
carbon dioxide
• Usage area-controlled or modified
atmosphere packaging
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26. Pathogen indicator
• Gives information on microbiological
status
• Meat ,fish or poultry packaging
• Reagents are various chemicals
reacting with toxins
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27. Freshness indicators
• Indicate the microbial quality of the
product by reacting to the metabolites
produced in the growth of microorganisms
• FreshTags®
• Timestrip®
• RipeSense®
• SensorQTM
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28. WORKING
Colour indicating tags attached as a small adhesive
label to the outside of packaging film can be used to
monitor the freshness of perishable food products such
as seafood.
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29. Fresh Tag®
– Indicator sensitive to volatile nitrogen
compounds.
– packaging of fish
– Colour change in response to the
release of volatile amines
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30. RipeSense®
- RipeSense® indicates the ripening of fruits.
-This sensor changes color when it reacts with
aromatic compounds
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31. SensorQTM
• Beef and poultry
• Sulfide gas, by microbial growth
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33. RADIO FREQUENCY
IDENTIFICATION TAGS(RFID)
Advanced form of data information carrier
that can identify and trace a product
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34. Types
• Passive tags
• Active tags
• Common RFID frequencies range
from low (125 kHz) to UHF (850–900
MHz)
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35. Features
• Traceability
• Inventory management
• Labour saving costs
• Security and promotion
of quality and safety
• Prevention of product
recalls
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37. System of reading RFID tags
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38. Sensors
A sensor is defined as a device used to
detect, locate or
quantify energy or matter, giving a signal
for the detection
or measurement of a physical or
chemical property to
which the device responds
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39. Intelligent sensors
Two functional units:
• Receptor - transformes chemical or
physical information into a form of
energy
• Transducer - transforms this energy
into a useful analytical signal
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40. 1.Formation of bacterial metabolite
2. Dissociation in aqueous phase
3. Result: Increase in conductivity and NH4+
content
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41. Bio-Sensors
Compact analytical devices that detect,
transmit and record information
pertaining to biological reactions
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42. Components
• Bioreceptors- organic materials such
as enzymes, antigens, microbes,
hormones and nucleic acids
• Transducers -electrochemical, optical,
calorimetric,etc., and are system
dependent
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44. Food Sentinel System™
• Capable of continuous detection
of contamination
• Immunological reactions
occurring in part of a barcode
• The barcode is rendered
unreadable by the presence of
contaminating bacteria
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45. ToxinGuard
• A visual diagnostic system that
incorporates antibodies in a
polyethylene-based plastic
packaging
• capable of detecting Salmonella
sp., Campylobacter sp.,E. coli
and Listeria sp.
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46. Gas Sensors
Devices that respond
quantitatively and
reversibly to the presence
of a gaseous analyte by
changing the physical
parameters of the sensor
and are monitored by an
external device
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47. ADVANTAGES
• Provides the user with reliable and correct
information on the conditions of the food, the
environment and the packaging integrity
• Enables the detection of calamities and
possible abuse through the entire supply
chain, from farm to fork.
• Reducing food loss and waste
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48. • Prevent unnecessary transport and
logistics from an early stage
• Enhancing food safety and biosecurity
• Enhancing food quality assurance
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49. DISADVANTAGES
• Extra cost
• Possible migration issues of complex
packaging materials into product
• Lack of recyclability of disposable
packages
• Possible mistrust/confusion of
technology
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50. CASE STUDY 1
• Title:- Chitosan biobased and
intelligent films: Monitoring pH
variations
Cristiana,M.P et al
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51. Chitosan
• Natural polymer
• Biodegradability
• Ability to retard the transport of
moisture, gas, flavour and lipids
Anthocyanins(ATH)
• Polyphenolic plant pigments
• Colour changes depending on the
pH 51

52. Objective
• To obtain and characterize the fast
pH-colourimetric indicator device,
applying a simple manufacturing
technique, using food grade and
biodegradable materials
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53. Materials
• Chitosan
• Anthocyanin from grapes
• Acetic acid
• sodium chloride and other salts
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54. Method
Film formation
• Dispersing chitosan (2.0 g/100 g) in aqueous
acetic acid
• The suspensions were homogenized by
magnetic stirring at room temperature for
60 min until complete dissolution.
• 1.0 g/100 g ATH was homogenized in
filmogenic suspension
• Poured into Petri dishes
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55. • Colour response efficiency
• Water vapour transmission rate (WVTR)
• Soluble matter (SM)
• Moisture content (MC)
• Mechanical properties
• Scanning electron microscopy (SEM)
• Film thickness
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56. Results and discussion
• Homogeneous, thin, flexible and dark
violet films were obtained
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57. Characterization of CF and C-ATH films
• The addition of ATH into chitosan
matrix film reduced in 27% the WVTR
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58. • The water solubility and water vapour
transmission rate of C-ATH were
decreased to 60% and 48%,
respectively, as compared to control
film (CF, without indicator)
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59. Mechanical properties
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60. The E and TS did not alter significantly in C-ATH
as compared to CF, but the flexibility was reduced
47% as a consequence of the lower moisture
content.
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61. Colour response efficiency
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62. • An intelligent and biobased indicator
packaging material system was obtained
mainly for food products that alter the pH
value during the deteriorative process
• The C-ATH could offer an efficient alternative
to trace down food packaging giving a safe
and quality product package due to the pH
variation information during the transport
and storage
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63. CONCLUSION
• Intelligent food packaging is an
innovative technology which is
developing in recent years
• Benefits in product quality and safety,
shelf life and more efficient supply chain
management have to outweigh
production costs.
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64. • Further research is necessary to
develop low-cost indicators and
microsensors
• Food-specific mathematical models
need to be developed for translating
the measured information with the
quality perception of the consumer
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65. • When these issues have been tackled,
intelligent packaging offers an
enormous potential for commercial
applications to improve supply chain
management and guarantees for
product quality for consumers
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66. REFERENCE
• Adriana,P.2013.Time temperature indicators as
devices intelligent packaging. Acta Universitatis
Agriculturae et Silviculturae Mendelianae Brunensis.LXI,
No. 1: 245–251.
• Andrew,M.2005. Oxygen indicators and intelligent inks
for packaging food, The Royal Society of Chemistry. 34:
1003–1011.
• Cristiana, M.P.Y., Vinicius ,B.V.M., Mariana,E. D.
M.,and Telma,T. F. 2014.Chitosan biobased and
intelligent films: Monitoring pH variations.LWT - Food
Science and technology.55:83-89
66

67. • Jenneke,K., Matthijs,D., Paul,V.,and
Van,B.2013.Monitoring the Quality of Perishable Foods:
Opportunities for Intelligent Packaging .Critical Reviews
in Food Science and Nutrition. 54:645–654 .
• Kerry,J.P., Grady,M.N.O.,and
HoganPast,S.A.2006.Current and potential utilisation of
active and intelligent packaging systems for meat and
muscle-based products: A review.Meat Science. 74:113–
130.
• Kit,Y., Paul,T.,Takhistov.,and Joseph,Miltz.2005.
Intelligent packaging:concepts and applications. Journal
of food science,70(1).
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68. • Mike,V.,Peter.R.,Frank,D.,and Bruno,D.Intelligent food
packaging: The next generation.2014. Trends in Food
Science & Technology.20:1-16.
• Pereira,D.A.Cruz.,and Paseiro,L.2012.Active and
Intelligent Packaging for the Food Industry. Food
Reviews International.28(2): 146-187.
• Semih,O.and Buket,Y.2008. Intelligent packaging.
LogForum.4:4.
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