active & intelligent packaging

Seminar on
Active & Intelligent Packaging
31-August-2019
presented by
BHAVESH DATLA
7FT-16
B.Tech Food Technology
4th Year, VII Semester
College of Food Technology
Central Agricultural University, Imphal
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CONTENTS
1. Introduction to Packaging
2. Active packaging
3. Intelligent packaging
4. Future Scope
5. Conclusion
2
Seminar on Active and Intelligent Packaging

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

1.1 Types of packaging
 Modified atmospheric packaging
 Controlled atmospheric packaging
 Vacuum packaging
 Shrink and seal packaging
 Active packaging
 Intelligent packaging
4

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

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

2. 1 Active Packaging Systems
a) Oxygen Scavenging System
b) Carbon Dioxide Emitter/Absorbers
c) Ethylene Absorbers
d) Moisture Absorbers
e) Flavour and Odour absorber/releaser
f) Self Heating and Cooling Packets
g) Antimicrobial Packaging Materials
7

8
source: sciencedirect.com

a) Oxygen Scavengers/Oxygen Absorber
Why we use Oxygen Scavengers?
 the residual oxygen present in food packages is the main cause of Food Spoilage
 Some common problems caused by oxygen are
i. Accelerates the spoilage caused by aerobic bacteria
ii. Colour changes
iii. Causes off- flavor development
iv. Nutrient loss
9

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
Source: sciencedirect.com

Oxygen Scavenger
Mechanisms
Oxidation of
Photosensitive
Dye
Oxidation
of Iron &
Iron Salts
Oxidation of
Ascorbic
Acid & its
Salts
Unsaturated
hydrocarbon
oxidation
11
AA + O2 == DHA + H2O2
4Fe + 3O2 + 2H2O Fe(OH)3

b) Carbon dioxide Scavengers & Emitters
High concentration
of CO2
 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 CO2
 Excess 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 O2 and
release CO2.
12

Figure: Movement of CO2 in red meat under package using CO2 emitter and Absorber
Source: http://www.genuineideas.com/assets/gassets -redmeat
13

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

Role of Ethylene Absorbers (EA)
 It helps in controlling the presence of ethylene in packages and storage environment.
 Most commonly used Ethylene absorber is KMnO4, Activated Carbon and Zeolites
 3CH2CH2 + 2KMnO4 + H20 2MnO2 + 3CH3CHO+ 2KOH
1
2
1- Stored with EA; 2-Stored without EA
Source: majidaisurvey.com
15

Source: Source: majidaisurvey.com
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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, Modified Starch and Calcium Oxides.
17

Fig: Moisture Absorbers
Source: Wikipedia.com
Figure: Container/Packet containing moisture absorber
Source: fooddial.com
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e) Flavour and Odour Absorber/Emitters
How Flavour and aroma loss occur?
 It 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

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:
a) sulfurous compounds and amine produced biochemically from protein
degradation,
b) aldehydes and ketone produce from lipid oxidation
c) anaerobic glycolysis and bitter taste compound in grape fruits juice.
20

21
Source: Scentt.com
Source: sciencedirect.com

f) Antimicrobials Releasing System
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.
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Anti Microbial
Against
Micro-
organisms
+ =

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

Some antimicrobial agents with packaging film24
Antimicrobial Agent Packaging Material Microorganisms
Benzoic Acids Polyethylene (PE) Total Bacteria
Nisin Polyethylene (PE)
, Zein
S. Aureus
Lysozymes Polyethylene (PE) E. coli
Ethanol Silicon Oxide Moulds
Antibiotics Polyethylene (PE) E. coli

 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.
25 g) Self Heating & Self Cooling Packages
Ca + H2O Ca(OH)2 + H2 + Heat

26
source: youtube.com

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.
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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.
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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).
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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.
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3.1 Functions Carried out by IPS
1)Detecting
2)Sensing
3)Recording
4)Tracing
5)Communicating
6) Applying scientific logic
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Components of IP32
Indicators
Radio frequency identification tags
sensors

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
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Types of Indicators
a) Gas indicators
b) Time-temperature indicator
c) Freshness indicator
d) Thermo-chromic ink
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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.
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ONVUTM 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.
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ONVU TTIs
Source: preventpack.co

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.
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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
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Research is going
in India;
available in
developed
country

c) Fresh Check Indicators
 Fresh tags:- Sensitive to volatile nitrogen, amines if it present(packaging
of fish).
Two types of fresh tags
a) Time strips :-Elapsed time on perishable product
b) 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

40
Available in India
and other
developing and
developed
country
researchgate.com

 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
3M Monitor mark

d) Thermochromics Ink
i. Specialised dynamic ink
ii. Colour changes with temperature
iii. Reversible and irreversible inks
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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
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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

45
Working of RFID
source: wavelinx.in
Research is going
in India;
available in
developed
country

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
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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 Sensors47

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
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49
Printed Electronics
Source: packworld.com
Bio Sensors
Source: biologyworld.com
Schematic Working of Sensors
Source: arksemielectronics.net

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
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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.
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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

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.
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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
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