This document provides an overview of advances in active food packaging technology. It begins with the basics of food packaging and defines active and intelligent packaging. It then describes various active packaging systems including oxygen, ethylene, moisture, and carbon dioxide scavenging systems as well as antimicrobial, flavor/odor absorbing, and antioxidant releasing systems. The document discusses the functions and benefits of these different active packaging technologies as well as some examples of commercial products used. It provides a high-level summary of recent innovations in active packaging design to extend food shelf-life and improve safety, quality and sensory properties.

1. ADVANCES IN ACTIVE
FOOD PACKAGING
TECHNOLOGY
Presented by
Ku.Mamta Sahurkar
B.Tech (3 year)
Email id:
mamtasahurkar2015@gmail.com
Guided by
Dr.P.A.Pawar
Associate professor (Food
technology)
Email id:
papawar40@reddifmail.com
UNIVERSITY DEPARTMENT OF CHEMICAL TECHNOLOGY
SANT GADGE BABA AMRAVATI UNIVERSITY

2. OUTLINE
BASICS OF
PACKAGING
ACTIVE PACKAGING
INTELLIGENT
PACKAGING

4. Food packaging technology
 An art, science, or technology required for preparing foods for
transport, storage, or sales elsewhere from the point of production
 Food packaging technology is of utmost importance to
any food industry as it plays a key role in the development
of any industry and its competitive advance.

5. Can a food
packaging
industry work
alone????

6. No…it cannot..
Packaging
technology
Mechanical
engineering
mathematics
Packaging sciences
Chemical
engineering
Physics

7. Arms of diagram:
•Chemical engineer consider the chemistry of foods
within the package and its reaction with the package
material.
•Mechanical engineer is concerned with the machines
to make the package.
•Physics and mathematics deals with the size ,shape
and structure of the package.
•Packaging sciences includes marketing
art,graphics,psycology and law.
•Teamwork is key need to sell product and make
profit…

8. Food packaging is not a simple process,one must
consider many questions taking into consideration
safety,shelf life,handling ,law , transport,
equipments ,environmental effects etc .Therefore
packaging industry is a dependent one…

9. History of
food
packaging

10.  The ‘first’ examples of packaging were natural
objects – shells, gourds and leaves. Grass ,bamboo
were used to make baskets.It used to contain food and
drink so that it could be consumed in a place away from
where it was obtained.
Glass containers ere used around 2500 BC in Egypt and
Babylon further glass bottles were developed from
molten glass in around 1821.
Paperboard boxes revolutionised packaging.Canning
food was invented in early 1800.Moisture proof
cellophan was developed in 1923.Polyethylene was
introduced during 2 world war and is widely used till
today in various forms.

11. Food packaging
Food packaging is means of providing the correct environmental
conditions for food during the length of time it is stored or distributed to
the consumer. Food package may be defined as a material that provides
protection , resistance , special physical , chemical and biological needs
for foods. A package must contain a food product as well as protect and
preserve it for a specific length of time. Each package must ,by law ,display
the product information for the consumer. Wrap , pouch , box ,
cup,tray,can,bottles etc are the examples of packages..

12. Food packages

13. Functions of food
packaging

14. The main functions of food packages are:
protection
marketing
communication
containment
convenience

15. Changing world of food packaging…
traditional
packaging covers the basic needs of food containment, advances in food packaging
are both anticipated
and expected. Society is becoming increasingly complex and innovative packaging is
the result of
consumers' demand for packaging that is more advanced and creative than what is
currently offered.
Traditional packaging
covers the basic needs of
food containment.Advances
in food packaging are both
anticipated and expected.
Society is becoming
increasingly complex and
innovative packaging is the
result of consumers'
demand for packaging that
is more advanced and
creative than what is
currently offered.
Changing
world of
food
packaging...

16. AP
IP
SP

17. Active
packaging

18. Unlike traditional packaging, which must
be totally inert, active packaging is
designed to interact with the contents
and/or the surrounding environment.
Active Packaging is an innovative
concept that can be defined as a mode
of packaging in which the package, the
product, and the environment interact
to prolong shelf life or enhance safety
or sensory properties, while maintaining
the quality of the product.

19. INTELLIGENT PACKAGING…..
Intelligent or smart packaging is designed to
monitor and communicate information about food
quality .Examples include time-temperature
indicators (TTIs ), ripeness indicators, biosensors,
and radio frequency identification. These smart
devices may be incorporated in package materials or
attached to the inside or outside of a package.

20. Active packaging system employs a packaging
material that interacts with the internal gas
environment to extend the shelf life of a food.
Such new technologies continuously modify the gas
environment by removing gases from or adding
gases to the headspace inside a package.

21. Classification of active
packaging systems..

23. ACTIVE SCAVENGING
SYSTEMS….

24.  Active Scavenging systems

26. EFFECT OF
OXYGEN ON
FOOD

27. The presence of oxygen in a package can trigger or
accelerate oxidative reactions that result in food
deterioration.
Oxygen facilitates the growth of aerobic microbes and molds.
Oxidative reactions result in adverse qualities such as off-
odors, off-flavors, undesirable color changes, and reduced
nutritional quality.
O2 absorbing systems provide an
alternative to vacuum and MAP
technologies as a means of improving
product quality and shelf life.

29. Commercial Examples
1.Ageless® absorbers / Scavengers (Mitsubishi Gas
Chemical Co.)
2. FreshPax® absorbers / Scavengers
(MultisorbTechnologies Inc)
3. Atco® absorbers / Scavengers (Emco Packaging
Systems)
4. O-Busters® absorbers / Scavengers (Dessicare Inc)

30. • Cryovac® OS2000™ polymer-based O2
scavenging film has been developed by
Cryovac
• It is based on the incorporation of an O2
scavenging organic compound into a
polymer for use as a layer in a laminated
packaging film
• Protects nutrients, color and flavor components in food
products while reducing or eliminating the formation of
oxidative by-products

31. BENEFITS OF OXYGEN SCAVENGERS
• They prevent oxidation phenomena:
• They prevent the growth of aerobic microorganisms.
• They reduce or eliminate the need for preservatives.
• They are an economical and efficient alternative to the use
of modified atmosphere and vacuum packaging.

32. Disadvantages of oxygen scavenging
sachet:
Risk of ingestion
Of no use for liquid products
Unsuitable for taste

34. ETHYLENE SCAVENGING

35. EFFECTS OF EXCESS ETHYLENE ON FRUITS AND VEGETABLES
Ethylene is a plant growth regulator and plays a key role in
physiological processes and during postharvest. The presence
of ethylene in packages and storage environments could
shorten the shelf-life of a large amount of fresh products and
also leads to overripening and undesirable changes in color,
texture and taste of food.

36. Controlling the presence of
ethylene in packages and
storage environments with the
use of ethylene scavengers
could lengthen the shelf-life of
a large amount of fresh
products.
ROLE OF ETHYLENE SCAVENGERS

37. Most suppliers offer ethylene adsorbers based on KMnO4. To
be effective, KMnO4 must be adsorbed on a suitable inert
carrier with a large surface area such as celite, vermiculite,
silica gel, aluminapellets, activated carbon, perlite or glass.
3CH2CH2 + 2KMnO4 + H2O → 2MnO2 + 3CH3CHO +2KOH
3CH3CHO + 2KMnO4 + H2O →3CH3COOH + 2MnO2+2KOH
3CH3COOH +8KMnO4 + 6CO2 →8MnO2 +8KOH +2H2O

40. Moisture
absorbers

41. EFFECTS OF EXCESS MOISTURE ON FOODS
For moisture-sensitive foods, excess moisture in packages can have
detrimental results for example, caking in powdered products, softening
of crispy products such as crackers, and moistening of hygroscopic
products such as sweets and candy. Formation of a foggy film on fruits
and vegetables etc .This reduces the nutritional value and shelf life of
food.

42. Moisture control agents help control water activity,
thus reducing microbial growth;
Desiccants such as silica gels, natural clays,
molecular sieves and calcium oxide are used with
dry foods while internal humidity controllers are used
for high moisture foods (for example , meat, poultry,
fruits, and vegetables).
 They reduce moisture loss, and retard excess moisture
in headspace and interstices where microorganisms can
grow.

44. The sachets Desi Pak, Desi View, Sorb-It and 2-in-1
(United Desiccants, USA), MiniPax,StripPax, Natrasorb,
and the moisture absorbing label Desimax (Multisorb
Technologies, USA) are the most common moisture
absorbing systems used to absorb and/or control moisture
for water sensitive packaged foods.

45. CARBON DIOXIDE ABSORBERS…

46. High levels of co2 resulting from
food deterioration can cause
adverse quality effects in foods.
Packages have high permeability for
co2 than that of oxygen.
These ill effects can be reduced by
using carbon dioxide scavengers.

47. Dissolved carbon dioxide formed after roasting coffee
may cause the package to burst if the coffee is packed
in a can or aluminium pouch directly after roasting . this
carbon dioxide can be scavenged by the use of carbon
dioxide scavenger .These scavengers replaces the aging
process after coffee roasting and hence prevents the
loss of desirable coffee volatiles.

48. Multiform Desiccants Incorporated has developed a CO2
absorbing sachet that is composed of a porous envelope
containing calcium oxide and a hydrating agent, such as
silica gel, on which water is adsorbed. In this system,
water reacts with calcium oxide and produces calcium
hydroxide, which then reacts with CO2 to form calcium
carbonate.
Ca(OH)2 + CO2 CaCO3 + H2O
It has a main disadvantage that it scavenges carbon
dioxide from the package headspace irreversibly which
is not always desirable.

49. FLAVOUR AND ODOR
ABSORBERS

50. The mass transfer of components between
and within food and packaging leads to the
loss of volatile flavors and aromas from
food.
How does the loss of flavour and aroma occur?

52. Migration is the transfer of substances from the package
into the food due to direct contact
Most incidences of migration occur in plastic
packaging systems; the most commonly studied
migrants are plastic monomers, dimers, oligomers,
antioxidants, plasticizers, and dye/adhesive solvent
residues
.

53. FLAVOUR SCALPING

54. • Flavor scalping is caused by the absorption of desirable
volatile food flavors by package materials (for example,
absorption of volatile flavors of orange juice and citrus
beverages by polyethylene).
• Polyethylene materials are known to scalp many volatiles
from food. This is due to polyethylene’s lipophilic nature,
which attracts large amounts of nonpolar compounds such
as volatile flavors and aroma in foods.

55. FLAVOUR AND ODOUR ABSORBERS
Although migration and flavour scalping are undesirable certain
applications use the interaction of the package and food products
in active and intelligent packaging to absorb off odours .
In packaged foods, flavor and odor absorbers take in unwanted
gaseous molecules such as volatile package ingredients, chemical
metabolites of foods, microbial metabolites, respiration products,
or off-flavors in raw foods.
Examples are sulfurous compounds and amines produced
biochemically from protein degradation, aldehydes and
ketones produced from lipid oxidation or anaerobic glycolysis,
and bitter taste compounds in grapefruit juice.

57. • Microbial contamination and subsequent growth of
microbes reduces the shelf life of foods and increases
the risk of food borne Illness.
•Antimicrobial packaging is a promising form of active
food packaging, in particular for meat products but they
are not replacement for good sanitation practices.
•Use of antimicrobial substances can control the
microbial population and target specific microorganisms
to provide higher safety and quality products:
significant impact on shelf-life extension

58. ACTIVE
RELEASING
SYSTEMS

59. In active releasing systems the components migrate
from the packaging materials to the packaged foods
with the aim of extending the shelf life or to improve
the quality of packaged foods.
The commonly used active releasing systems
are:
a.CARBON DIOXIDE RELEASING SYSTEMS
b. ETHANOL EMITTERS
c. ANTOXIDANT RELEASING SYSTEMS
d.SULFUR DIOXIDE RELEASING SYSTEMS

60. The function of CO2 with a packaging environment is to
suppress microbial growth
Since the permeability of CO2 is 3–5 times higher than
that
of O2 in most plastic films, it must be continuously
produced to maintain the desired concentration within the
package
High CO2 levels (10–80%) are desirable for foods such as
meat and poultry in order to inhibit surface microbial
growth and extend shelf life
Principle: Calcium, sodium or potassium hydroxide,calcium
oxide and silica gel…
Carbon dioxide generators

61. Commercial CO2 generators
1. Ageless (Mitsubishi Gas Chemical Co., Japan)
2. Freshilizer (Toppan Printing Co., Japan)
3. FreshPax (Multisorb Technologies Inc., USA)
4. Verifrais™ package, SARL Codimer (Paris, France)

63. • The spraying of ethanol on food especially bakery product
surfaces, is effective in extending the shelf life of these
commodities by suppressing mold growth.
•Ethanol emitting sachets or films are the applications.
.
• Ethanol imbedded films usually require additional layers to
hold the ethanol and to release it in a controlled manner; this
increases the cost of these systems.

64. some sachets, in addition to ethanol, may
contain trace amounts of flavoring substances, such as vanilla
or other flavors, to mask the alcohol odor in the package
food products consumed
without being heated may
contain residual ethanol
rigorous toxicological
testing may be required.
sachets delays staling of
ADVANTAGES DISADVANTAGES
No direct contact of
ethanol with food.
Elimination of the need
for preservatives
Sachets labelled “DO NOT
EAT” can be discarded
bakery products
Absorption of ethanol vapor
by the food from the package
Some sachets, in addition to ethanol, may contain trace amounts of
flavoring substances, such as vanilla or other flavors, to mask the
alcohol odor in the package.

65. FLAVOUR RELEASING SYSTEMS
•Interaction of package with food flavors,processing at
high temperature etc results in loss of flavors.
•Therefore, there is a need to replace these lost flavor
constituents when scalping or degradation occurs.
•Although the use of high barrier plastics holds food
flavors in the package, additional flavor releasing systems
may be necessary in some instances, particularly when
heat seal layers of a package have high affinity to flavors.
•In addition, consumers always like to smell good
flavors when they first open a food package.

66. most of the dry instant coffee manufacturers often
fill the headspace with volatiles distilled from the
dehydration process to deliver fresh coffee
fragrance when the package is first opened.
EXAMPLE OF FLAVOUR RELEASING SYSTEMS

67. ANTIOXIDANT RELEASING SYSTEMS
 Use of natural compounds in the preparation of an
active packaging with antioxidant properties is a
relatively new approach to the problem of the
preservation of products. The antioxidant can be added
for preservation of the polymer against oxidation or for
preservation of the packaged food.
Antioxidant compounds from the antioxidant active
package suppress the oxidation in both the surface
part and the inner part and prevent formation of
secondary lipid oxidation products.

68. OREGANO OIL ROSEMARY OIL
TEA TREE OIL VITAMIN E
NATURAL ANTIOXIDANTS

69. Active packaging systems with dual functionality
Increases storage stability of
packaged foods
Benefits for fruits and
vegetables,cheese,bakery
products,cakes,cookies,pizza
SYSTEM ADVANTAGES
O2 scavenger+CO2 or
microbial releasing system
Systems absorbing O2 and
emitting equal amount of
CO2
Extend shelf life of snack
foods,nuts,cakes, meat
etc
Sachet containing mixture of
iron powder and calcium
hydroxide
Delay flavour changes in
coffee and prevent
bursting
Ethanol +Antimicrobial
releasing+O2 scavenger

70. MISCELLANEOUS
ACTIVE PACKAGING
SYSTEMS

72. . WATER SOLUBLE PACKAGING
MonoSol, a U.S. water soluble product manufacturing company, has
created Vivos edible delivery systems, which are, essentially, food pouches
that dissolve in water.
The plastic film packaging, which dissolves faster under hot water,
supposedly cannot be tasted when eaten. MonoSol claims its product is
convenient for on-the-go consumers and could be used to package such
liquid-friendly fare as drink powders, cereals, soups and sauces.

74. INTELLIGENT PACKAGING:
CONCEPTS, APPLICATIONS
AND INNOVATIONS

75. IP: Track, Sense and Communicate
Intelligent packaging: systems that monitor the
condition of the packaged food to give information about
the quality during transport and distribution.
IP is a packaging that has the ability to:
1. Track the product
2. Sense the environment inside or outside the package
3. Inform the manufacturer, retailer and consumer
IP Applications:
Safety/quality indicators
Traceability/anti-theft devices

76. INTELLIGENT PACKAGING SYSTEMS
INDICATORS SENSORS
RFID TAGS

77. SENSORS
- Intelligent sensors
- Bio-Sensors
- Gas sensors

78. Devices used to locate, detect or quantify matter or
energy, giving a signal for the detection of a chemical or
physical property to which the device responds.
INTELLIGENT SENSORS

79. GAS SENSORS
•The gas composition in the package headspace often
changes as a result of the activity of the food product, the
nature of the package, or the environmental conditions.
•Gas sensors are devices that respond reversibly and
quantitatively to the presence of a gaseous analyte by
changing the physical parameters of the sensor and are
monitored by an external device.

80. BIO-SENSORS
Biosensor system is capable of continuous detection of
pathogens in food packages and transmit and record
information of biological reactions.
Compact analytical devices that detect, transmit and
record information pertaining to biological
reactions.

82. • Detects food-borne bacteriological levels right inside
the package.
•SensorQ™ is made of food grade materials and is
economical:
costing less than 1% of the total value of the average
package of meat or poultry that it labels
•When the inside of the quality “Q” on the label is
tangerine orange,
the product is fresh. When the
bacteria count in the package builds
to a critical level,the orange turns
to tan to indicate spoilage
SENSORQ™: DETECTS THE SPOILAGE IN MEAT

83. SENSORQ™ ON A MEAT PACKAGE

84. INDICATORS

85. A substance that indicates 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.
In contrast with sensors, indicators
do not comprise receptor and
transducer components and
communicate information through
direct visual change.
INDICATORS

87. Small tag or label used to show time-temperature history to
which a perishable product has been exposed
Operation of TTIs is based on mechanical, chemical,
electrochemical, enzymatic or microbiological change, usually
expressed as a visible response in the form of a mechanical
deformation, colour development or colour movement.
The basic requirement of an effective TTI is to indicate clear,
continuous, irreversible reaction to changes in temperature
Time Temperature Indicators (TTI)

88. COMMERCIAL EXAMPLES

89. OnVu TTIs allow producers,retailers
and consumers to check at a glance
whether perishable products have been
correctly transported and stored.
Help to enhance consumer convenience
and confidence, strengthen the reputation
of brands using them and optimize
shelf life
OnVu TTI technology relies on the
properties of pigments that change color
over time and if temperatures fluctuate
ONVU™ TIME-TEMPERATURE INDICATORS

90. TRACEO® : Tracks breakage in the cold chain
TRACEO ® colors itself and turns opaque after a critical
accumulation of cold chain disruptions or when the use by
date is exceeded and that the product has been properly
stored
TRACEO® once colored avoids
its reading and allows an automatic
and systematic control of the
Products which are not
suitable for consumption any more.
TRACEO: MICROBIAL GROWTH INDICATOR

91. The PakSense Labels monitor the
temperature and time of a perishable
product throughout the distribution
chain.
Visual alerts indicate if the
temperature excursions have occurred
and the data collected by the label can
be downloaded and graphed for
management reporting and records.
The PakSense Labels enable better
food quality and safety decisions.
PAKSENSE:TEMPERATURE MONITORING LABELS

92. This indicator is giving information on leakage. The usage area for this
indicator is controlled or modified atmosphere food packaging.
A typical oxygen indicator consists of a redox-dye (such as
methylene blue), an alkaline compound (such as sodium hydroxide)
and a reducing compound (such as reducing sugars). In addition to
these main components, such as a solvent (water or an alcohol) and
bulking agent (such as silica gel, polymers, cellulose materials, zeolite)
compounds are added to the indicator.
The indicator can be formulated as a label, a printed layer, a tablet, or
it may also be laminated in a polymer film.
OXYGEN INDICATORS

93. Ageless Eye indicating tablets verify that all the oxygen
has been absorbed from your package.
An oxygen indicator that is blue in normal atmospheres
and pink when concentrations of O2 are below 1%
OXYGEN INDICATOR: AGELESS EYE

94. OXYGEN INDICATOR

95. This indicator gives information on concentration of
carbon dioxide in modified atmosphere
packaging. The usage area of this indicator is
controlled or modified atmosphere packaging.
CARBON DIOXIDE INDICATOR

96. COLOR INDICATOR
This indicator gives information on
temperature in food packaging and thus
indicates the freshness of the food.

97. • Fraunhofer Research Institution
for Modular Solid State
Technologies in Munich.
•The film would be applied to the
inside of food packaging, where it
would respond to the biogenic
amines produced by decaying meat
or fish.
• If a sufficient amount of amines
were present in the air within the
sealed packaging, they would
cause dye in the film to turn from
yellow to an obvious blue
INEXPENSIVE PLASTIC FILM DEVELOPED THAT DETECT FOOD SPOILAGE

98. Most of leakage indicators assume a colour change
as a result of a chemical or enzymatic reaction. The
most common redox dye used for leak indicators is
methylene blue
Leak indicator: Suitable for MAP
Based on oxygen sensitive dye
Color change from white to blue
in the presence of a leakage
LEAKAGE INDICATORS

99. FRESHNESS INDICATOR
•Freshness indicators indicate the microbial quality of
the product by reacting to the metabolites produced in
the growth of microorganisms.
• A specific indicator material has been developed for
the detection of E. coli O157 enterotoxin and the
possibility for applying the technology for the detection
of other toxins is currently being explored.
•The indicator may be based on a colour change of
chromogenic substrates of enzymes produced by
contaminating microbes, the consumption of certain
nutrients in the product, or on the detection of
microorganisms, as such.

100. Milk bottle has a freshness indicator that turns from
white to red as the level of lactic acid increasing. When
the milk has gone sour, the indicator turns to bright red.

101. A self-adhesive device that is
specifically formulated to
match the shelf life of the food
products to which it is affixed.
Darkens irreversibly: changes
color to show the freshness
of the food product.
LifeLinesFresh-Check: Based on
polymerization reaction
FRESH-CHECK®: SHOW THE FRESHNESS

103. TIMESTRIP® : single-use,
disposable, smartlabels
Automatically monitor lapsed
time: From under 1 day to 6
months
Work by capillary action,
allowing a tinted liquid to migrate
through a micro-porous material at
a consistent rate.
Provides a simple and safe way
of monitoring food freshness
TIMESTRIP : EXPIRY DATE INDICATORS

105. RADIO FREQUENCY IDENTIFICATION TAGS

106. Radio Frequency Identification (RFID) offers a number of
potential benefits to the meat production, distribution and
retail chain:
traceability, inventory management,labour saving costs,
security and promotion of quality and safety
Inside the RFID tag is a minuscule microchip connected to a
tiny antenna
A RFID tag may also be integrated with a TTI or a
biosensor to carry time-temperature history and
microbiological data

107. Track the entire production process, from the time pigs
arrive at the slaughter house until to warehouses and
retail stores.

108. TAKE HOME…
THINK OUTSIDE THE BOX
Active and intelligent packaging are the results of
“THINKING OUTSIDE THE BOX”
A bright future may be anticipated for active and intelligent
packaging, as it fits perfectly with the food safety strategy, involving
an improved level of food safety and transparency to consumers.

109. 1. Cost effectiveness is dependent on the
perceived benefits derived from such systems
2. Some legal hurdles: Food safety/legislative
regulations
3. Reliability and effectiveness
4. Food producer, consumer and retail education/
acceptance/liability will be needed to enable an
introduction on a large scale
LEGAL/ETHICAL BARRIERS

110. Food shelf life will be shorter
Time in home will be shorter
Food preservation and preparation will integrate
with packaging
Packaging will be integrated with processing and
distribution
Package will be a preparation and serving aid

111. Despite the hurdles that have to be overcome in the
near future, AP and IP
will be a technical tool in the market with a high
potential, covering both
more transparent communication to consumers and the
need for the retail
and food industry to better control the food production
chain"