This Powerpoint presentation tells about the innovations in food packaging.

1. Innovative
food packaging for reducing
food waste
By
Siddharth Vishwakarma
17AG63R08
Mtech 1st year
Food Process Engineering
Agricultural and Food Engineering
Indian Institute of Technology,
Kharagpur
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2. Food
packaging
Why and what?
• 1/3rd of the world’s food production is wasted.
• The cost of whom is $1000 Billion.
• The amount is enough to feed Sub-Saharan Africa.
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3. • Packaging can be the alternative
Less resource required to package
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4. Traditional Packaging
• Modified Atmosphere Packaging
Reduce respiration rate.
Extend shelf life.
Maintains freshness.
• Controlled Atmosphere Packaging
Seasonal property of produce.
Maintains functionality of food.
Reduce cost to consumer.
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5. Is
there any need of
Innovation?
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6. ACTIVE PACKAGING
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7. Active packaging
O2 Scavenger Ethylene
Scavenger
Antimicrobial
agents
Antioxidant
agents
Intelligent
packaging17-03-2018 7

8. INTELLIGENT PACKAGING
Seal and Leak
Indicator
Freshness or
Ripening
Indicator
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9. Time-Temperature Indicator
 Melting of wax covered on the black paper.
 Visual Indicator: enzymatic reaction,
polymerization or chemical diffusion.
 Radio frequency identification (RFID)tags17-03-2018 9

10. Seal and Leak Indicator
 Available as label, a printed layer, or a tablet or may be laminated in a polymer layer.
 Mechanism behind indication is:
 an oxygen binding reaction
 redox reaction,
 light-activated redox reaction.
IMPAK
CO.
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11. Freshness or Ripening Indicator
RipeSense
 These indicator senses the metabolites produced during the ripening stage.
 Microbial metabolites like glucose, organic acids such as acetic or lactic acid,
ethanol, volatile nitrogen compounds.
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12. Antimicrobial packaging
• Integration of antimicrobial agents into packaging materials.
• To kill or inhibit the pathogenic and spoilage microorganism.
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13. Proteins are essential for the biological systems of life, any
damage to these components causes the failure of essential
functions such as energy production.
By disrupting the microbes membrane, the structural integrity
of the microbe is compromised, which can cause essential
nutrients to leak out and catastrophic structural failure
Antimicrobials can cause increased levels of reactive oxygen
species, which can cause damage to the internal systems of the
microbe.
The genetic material of the bacteria is disrupted. Stopping the
bacteria being able to replicate by blocking the copying of their
genetic material, preventing reproduction.
Mechanism
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14. MAP Innovation
Antioxidant
active films
Nano active
films
Biodegradable
films
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15. Antioxidant Active films
• Oxidation is one of the most important
degradation reactions
in foodstuffs.
• In this active films, antioxidants are
incorporated into or coated onto food
packaging materials to reduce oxidation
of the food.
• Generally natural antioxidant are filmed
to avoid any carcinogenic effect.
• These films with natural antioxidants
from rosemary and oregano extract have
been made.
• The method of coating the natural
antioxidant extracts from barley husks on
low density polyethylene film was also
proved highly effective in slowing down
lipid hydrolysis and increasing oxidative
stability of packaged salmon samples .
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16. Nano active films
The most commonly used method to produce
Nano packaging is incorporating Nano metals into
the films to inhibit the growth of microorganism.
The antimicrobial mechanisms are:
• the ability to induce a disruption of the
microorganism membrane and change the
permeability of microbial cells.
• Some examples of Nano active films are:
The Ag+-based active film showed a significant
effect on inhibiting the growth of Alicyclobacillus
acidoterrestris.
Dairy products packed in polyethylene–TiO2
nanoparticle–polyethylene packages did not
contain TiO2 after 11 days of storage, so it is safe.
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17. Biodegradable films
 Biodegradable materials are defined as
materials that can be degraded by
microorganisms into CO2, H2O, and trace
inorganic products under aerobic conditions
or to CH4 CO2 and inorganic products under
anaerobic conditions.
 Some biodegradable films are made using
biological materials such as
polysaccharides, proteins, polyesters, lipids,
and derivatives.
 Polylactic acid [PLA]-coated biodegradable
film for fresh green peppers found no
remarkable differences in colour, hardness,
and ascorbic acid concentration if used with
LDPE.
Problems
 Films composed of lipids or
polyesters
have good water vapour
barrier properties, but are
usually opaque and
relatively inflexible.
 Many of the films
developed to date are very
well suited to protect dry to
intermediate moisture food
products but are not suited
for high moisture food
products.
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19. Aim: Microbial and quality evaluation of green peppers
stored in biodegradable film packaging
Sample preparation:
3 random 120 g Fresh green pepper sample used(harvested 6 hr ago).
The films used for the packaging were: polylactic acid (PLA)based
biodegradable film (Tohcello, 25μm, Japan), LDPE film (Fukusuke
Kogyo, No. 11, 50μm, Japan), and perforated LDPE film (Fukusuke
Kogyo, No. 11, 50μm, Japan). The perforated LDPE film had four 6-mm
diameter holes at each corner and two 6-mm holes near the centre of the
package.
The volume of air inside the packages was adjusted to 600 ml with fresh
air using a glass syringe.
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20. Methods
oThe O2 and CO2 concentrations in the package headspace for PLA and
LDPE films were determined by gas chromatography.
oThe water vapour permeability of PLA and LDPE films were determined at
10°C as described by Kaya and Maskan (2002).
oColour measurement was done on the green pepper surface, immediately
after opening the packaging, with a colorimeter.
oThe Ascorbic Acid content (AsA) are determined by reflection photometer.
oHardness was measured with a hand operated penetrometer with a 5 mm-
diameter cylindrical probe and recorded in Kg.
oThe weight of the green pepper samples was measured with an analytical
balance at day 0 and day 7.
oThe microbial population on the green pepper was determined after 0, 2, 4,
and 7 days of packing by Total plate count method. The microorganism
counts were expressed in log CFU/g of green pepper sample.
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21. Outcomes
The weight loss values for green
peppers at the end of
the 7 days period were 2.46 ± 0.6%,
0.38 ± 0.1%, and
1.59 ± 0.4% for PLA, LDPE, and
perforated LDPE film
packaging, respectively.
permeabilityweight loss
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22. Gas composition and Microbial Analysis
Gas composition Microbial Analysis17-03-2018 22

23. Conclusion
• No remarkable differences in colour, hardness, and ascorbic acid
(AsA) concentration among the three packaging treatments after 7
days of storage period at 10°C was observed.
• The populations of bacteria coliform bacteria in the biodegradable film
packaging showed lower counts than the LDPE film packaging.
• The results suggest that biodegradable PLA film for modified
atmosphere package can provide an alternative to the chemically
replace LDPE film.
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24. Final Conclusion
• Innovation in packaging is the need of current food industry scenario.
• Intelligent Packaging can contribute in quick detection of quality of
food by consumer.
• Biodegradable films can reduce the Carbon footprints which is the real
issue of Global environment problem.
• Antimicrobial packaging can be widely used in future because of
providing protection from outside and inside enemies.
• Innovation is not going to stop! Actually it becomes the necessity of
current world…
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25. References
• Koide, Shoji & Shi, John, 2007. Microbial and quality evaluation of
green peppers stored in biodegradable film packaging. Food Control.
18, 1121-1125.
• Min Zhang, Xiangyong Meng, Bhesh Bhandari & Zhongxiang Fang
(2016) Recent Developments in Films and Gas Research in Modified
Atmosphere Packaging of Fresh Foods, Critical Reviews in Food
Science and Nutrition, 2174-2182.
• http://www.placn.com/html/Biodegradable-and-Compostable-Film/
(accessed at 07-02-2108)
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