This document discusses food packaging, including the basic functions of packaging, selection of materials, and innovations in packaging technologies. It covers passive, active, and intelligent packaging systems. Passive systems provide physical barriers while active systems respond to changes within the package, such as oxygen scavengers. Intelligent systems can sense changes and take corrective action, using indicators, sensors, and RFID tags to monitor conditions and products. The document examines various technologies and their advantages in improving food safety, quality and reducing waste. Further research is still needed to develop low-cost intelligent solutions.

1. Food Packaging

2. Introduction
• Need for protection of the food product from both external
and internal Environments
• Consumer expectations for convenience and product
safety.
• Consumers are willing to pay extra for guaranteed product
freshness delivered by the type of packaging.
• Many new packaging developments have focused on
extending the shelf life of the product and on delivering a
higher quality product to the consumer.
• These developments would not be possible without signifi
cant advances in the materials used in packaging and the
incorporation of various types of sensors into food
packaging.

3. Four Basic Functions of Packaging
• ■ Containment
• ■ Protection
• ■ Communication
• ■ Convenience

4. What is containment and communication

5. Convenience and efficiency

6. Selection of Food Packaging Material and Design

7. Interaction among packaging material, environment and Food

8. • The shelf life of fresh food commodities is
impacted by concentrations of carbon dioxide in
direct contact with the product.
• In a similar manner, the water vapor
concentration in the environment in direct
contact with a dry and/or intermediate moisture
food must be controlled.
• In all situations, the properties of the packaging
material have a signifi cant role in establishing
the shelf life and quality of the product reaching
the consumer.

9. Product Containment
• The function of the package in containing the food
product is directly related to the packaging material.
• A variety of materials are used for food packages
including glass, metals, plastics, and paper.
• Each material has unique properties and applications
for food packaging.
• Glass containers for foods provide an absolute barrier
for gases, water vapors, and aromas but do not protect
products with sensitivities to light in the environment
surrounding the product package.
• A major disadvantage of glass is weight compared
with other packaging materials.

10. Metal Containers
• Metal containers are used for a signifi cant number of
shelf-stable food products such as fruits and
vegetables, and offer an excellent alternative to
glass containers.
• The metals used include steel, tin, and aluminum,
with each representing a unique application for foods
or beverages.
• Due to structural integrity, metal containers have
been used for thermally processed foods, with many
applications for foods processed in retorts at high
temperatures and pressures.
• Metal containers are relatively heavy, and the
container manufacturing process is complex.

11. Plastic Packaging Materials
• Plastic packaging materials are used for an increasing number
and variety of food products.
• Most plastic packaging materials are either thermoplastic or
thermoset polymers.
• Thermoplastic polymers are the basic material used for a
large number of food products, and provide significant
flexibility in package design based on the specific needs of the
food.
• Plastic films are lightweight and provide an unobscured view
of the product within the package.
• The permeability of polymers to oxygen, carbon dioxide,
nitrogen, water vapor, and aromas provides both challenges
and opportunities in the design of packaging materials for

12. Production of various Plastics
Packaging material

13. Paper as packaging material
• Due to its broad use in all levels of packaging,
paper is used for food packaging more than
any other material.
• It is the most versatile and flexible type of
material.
• Its key disadvantage is the lack of a barrier to
oxygen, water vapor, and similar agents that
cause deterioration of product quality.

14. Product Communication
• The package of a food product is used to
communicate information about the product
to consumers.
• This information is presented on the label and
includes both legally required information
about the ingredients and information needed
to market the product.

15. Product Convenience
• A variety of designs have been incorporated into
food packages in an effort to increase
convenience.
• These designs include innovation in opening the
packages, dispensing the product, resealing the
package, and the ultimate preparation of the
product before consumption.
• Convenience will continue to provide innovation
in the future.

16. Mass Transfer in Packaging Materials

17. • The original aroma and flavor of a food can be
maintained by using a packaging material that
offers a barrier to a particular aroma.
• Thus, properly selected packaging materials
are benefi cial in extending the shelf life of
foods.
• The barrier properties of a packaging material
can be expressed in terms of permeability

18. Permeability

19. If the driving force is a difference in total pressure,
the mass transfer occurs due to bulk flow of a gas or
vapor.
• A polymeric membrane may be thought of as an
aggregate of wriggling worms, with worms
representing the long chains of polymers.
• The space between the worms is like the interstitial
space through which a species passes.
• The wriggling of worms is representative of the
thermal motion of polymeric chains

20. Mass transfer of a gas through a
polymeric material.

21. Mass Transfer Steps In Packaging
• Two Steps
• Dissolution of the gas vapor or liquid
molecules in the polymeric material on the
side of the film exposed to the higher
concentration.
• Diffusion of the gas or vapor molecules
through the polymeric material moving
toward the side of the film exposed to the
lower concentration.

22. What are the holes in polymer

23. Mass Transfer Steps (summary)
• Absorption in the packaging film
• Diffusion
• Desorption from the packaging film

26. variety of units for permeability coeffi cient

28. Permeability of Packaging Material to “ Fixed ” Gases

29. Solubility in Polymer and diffusion coefficient

33. Innovations in Food Packaging

34. Types of Packaging
• Passive
• Active
• Intelligent

35. Passive Packaging
• A passive packaging system is a system that serves as
a physical barrier between the product and the
environment surrounding the package.
• Most conventional packaging used for food products
would be described as passive packaging systems.
• Metal cans, glass bottles, and many of the fl exible
packaging materials provide a physical barrier
between the product and the environment.

36. • These packaging systems ensure that most
properties of the environment and the agents
contained in the environment are prevented
from making contact with the food.
• In general, these packages are expected to
provide maximum protection of the product
but are not responsive to any of the changes
that might occur within the container.

37. • Innovations in passive packaging systems
continue with the development of new barrier
coatings for polymer containers and fi lms.
• These new materials reduce or control
permeability of agents that could impact the
safety or shelf-life of the food product within
the container.

38. Active Packaging
• An active packaging system is a system that
detects or senses changes within the package
environment, followed by modifcation of
package properties in response to the
detected change.

40. Active Packaging System
• Active packaging system may or may not
incorporate an active ingredient and/or
actively functional polymer
• Responds in some manner to changes
occurring within the package.
• Example :Modified Atmosphere Packaging
(MAP).

41. • The package materials for MAP have
properties that attempt to control the
atmosphere within the package in contact
with the food product.
• EG : Packaging films that help maintain
desired concentration of oxygen and carbon
dioxide in a package containing respiring fruits
and vegetables.

42. Incorporation of Active Ingredient
• The incorporation of an oxygen or ethylene
scavenger into the package is an example of a
system that absorbs an unwanted agent
within the environment of the package and in
contact with the product

43. • Usually, scavengers are included as small
sachets in the package to reduce the level of
oxygen/ethylene within the package.
• An alternative to the sachets is the
integration of an active scavenging system
into packaging materials, such as films or
closures.

45. Ethylene Scavenger.
• Ethylene triggers ripening, and reduces the
shelf life of climacteric fruits and vegetables.
• By incorporating an ethylene-absorbing
material into the packaging system, the shelf
life of the product can be extended.

46. • There may be some water absorbing materials
into package

47. • Other active absorbing packaging systems are
available to control concentrations of
undesirable flavor constituents or carbon
dioxide.

48. Evolution of Active Packaging
• .
• For example, in response to microbial
growth, the release of antimicrobial agents
can be used to extend the shelf-life of
refrigerated foods.
• Similarly, antioxidants can be incorporated
into packaging films to protect the fi lm and
the product within the package from
degradation.

49. • Incorporation of flavor compounds into a
package
• The release of these compounds during the
shelf life of a food product could mask off-
odors or improve the sensory attributes of
the product.

50. Intelligent Packing
• A packaging system that senses changes in the
environment and responds with corrective
action is defined as an intelligent packaging
system.

51. INTELLIGENT PACKAGING
A packaging system that is capable of carrying
out intelligent functions like
• Detecting
• Sensing
• Recording
• Tracing
• Communicating, and
• Applying scientific logic
52

52. • To facilitate decision-making
• To extend shelf life
• Enhance safety
• Improve quality
• Provide information and
• Warn about possible problems
53

53. INTELLIGENT PACKAGING SYSTEMS
1.Indicators
2.Radio Frequency Identification Tags (RFID)
3.Sensors
54

54. 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
55

55. 1. Time-temperature indicator
• Gives information on temperature
• Shows the variation and history in
temperature
• Visualised as a colour movement or
colour change.
56

56. • Partial history indicators
• Full history indicators
Use
• Foods stored under chilled and frozen
conditions
Types
Reaction mechanisms
• Diffusion
• Polymerisation
• Enzyme reaction
57

57. CURRENT COMMERCIAL TTI
† PRODUCTS
58

58. Fresh-Check®
• Full history indicator
• Polymerisation
59

59. 60

60. 3M MONITOR MARK
• Partial-history indicator
• Diffusion
61

61. Check point
• Full history indicator
• Two separate compartments
1.Enzyme solution,lipase plus a pH indicating
dye compound
2.Substrate
62

62. pH change results in a color change
63

63. OnVuTM
The heart of the OnVu label
becomes paler as the ambient
temperature accumulates
This indicates gradual decay
64

64. 65

65. 66

66. 2.Oxygen indicator
• Gives information on leakage
• usage area - controlled or modified
atmosphere food packaging
• Ageless-eye
• Vitalon
• Samso-Checker
67

67. Ageless-eye
O2 indicator tablet
O2 concentration in atmosphere ≤ 0.1 % →
indicator is pink
O2 concentration in atmosphere ≥ 0.5 % →
indicator is blue
68

68. 69

69. 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
70

70. Photographs of oxygen indicator ink printed on a MAPed
food package.
Left: Before UV activation. Middle: After UV activation.
Right: On opening the package.
71

71. Carbon dioxide indicator
• Gives information on concentration of
carbon dioxide
• Usage area-controlled or modified
atmosphere packaging
72

72. Pathogen indicator
• Gives information on microbiological
status
• Meat ,fish or poultry packaging
• Reagents are various chemicals reacting
with toxins
73

73.
Freshness indicators
• Indicate the microbial quality of the
product by reacting to the metabolites
produced in the growth of microorganisms
• FreshTags®
• Timestrip®
• RipeSense®
• SensorQTM
74

74. 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.
75

75. Fresh Tag®
–Indicator sensitive to volatile nitrogen
compounds.
–packaging of fish
–Colour change in response to the release
of volatile amines
76

76. RipeSense®
- RipeSense® indicates the ripening of fruits.
-This sensor changes color when it reacts with
aromatic compounds
77

77. SensorQTM
• Beef and poultry
• Sulfide gas, by microbial growth
78

78. 79

79.
RADIO FREQUENCY IDENTIFICATION
TAGS(RFID)
Advanced form of data information carrier
that can identify and trace a product
80

80. Types
• Passive tags
• Active tags
• Common RFID frequencies range from
low (125 kHz) to UHF (850–900 MHz)
81

81. Features
• Traceability
• Inventory management
• Labour saving costs
• Security and promotion
of quality and safety
• Prevention of product
recalls
82

82. 83

83. System of reading RFID tags
84

84. 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
85

85. 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
86

86. 1.Formation of bacterial metabolite
2. Dissociation in aqueous phase
3. Result: Increase in conductivity and NH4+
content
87

87. Bio-Sensors
Compact analytical devices that detect,
transmit and record information
pertaining to biological reactions
88

88. Components
• Bioreceptors- organic materials such as
enzymes, antigens, microbes, hormones and
nucleic acids
• Transducers -electrochemical, optical,
calorimetric,etc., and are system dependent
89

89. 90

90. 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
91

91. 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.
92

92. 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
93

93. 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
94

94. • Prevent unnecessary transport and logistics
from an early stage
• Enhancing food safety and biosecurity
• Enhancing food quality assurance
95

95. DISADVANTAGES
• Extra cost
• Possible migration issues of complex
packaging materials into product
• Lack of recyclability of disposable packages
• Possible mistrust/confusion of technology
96

96. • Colour response efficiency
• Water vapour transmission rate (WVTR)
• Soluble matter (SM)
• Moisture content (MC)
• Mechanical properties
• Scanning electron microscopy (SEM)
• Film thickness
97

97. • 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
98

98. • 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
99

99. 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
100

100. • 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).
101

101. • 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.
102

102. 103

103. 104