This document discusses various techniques for shelf-life simulation of moisture, oxygen, and light sensitive food products, including active packaging techniques like oxygen scavengers, CO2 scavengers, moisture absorbers, and edible coatings. It also discusses intelligent packaging techniques like time-temperature indicators and biosensors that can monitor food quality and provide information on storage conditions. Maintaining the proper moisture, oxygen, light, and temperature levels during storage is important for preserving foods and extending their shelf lives. Active and intelligent packaging technologies help control these factors and alert consumers to potential quality issues.

1. Shelf-life Simulation for Moisture, Oxygen and Light
Sensitive Food Products
Subject : Dairy and Food Engineering-2 (DE-521)
Submitted by : Dhruv Beladiya
M.Tech ( 2nd Semester )
Department of Dairy Engineering

2. CONTENTS
Introduction
Active packaging
Oxygen scavenger (absorber)
CO2 scavenger
Moisture absorber
Edible coating
Intelligent packaging
Moisture Absorber
Antioxidant release
Bio Sensor
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3. Introduction
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• Storing food is a traditional domestic skill that has been used for
thousands of years in time of plenty to prepare for times of
famine or when food is in short supply.
• Maintaining a food supply often insures savings of time and
money and provides safety and security in time of need.
• There are many factors which affects the shelf life of food
products.

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Moisture
• It is recommended to remove moisture when storing foods. For long term
storage foods should have a 10% or less moisture content.
Oxygen
• Foods store best when oxygen free. Removing oxygen will prevent
oxidation of compounds in foods.
Light
• Light, a form of energy that can degrade the food value of foods. Store
food in dark areas.
Temperature

5. Active Packaging
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• Active packaging is an innovative packaging technology that
incorporate certain additives into packaging film or within packaging
containers by which package, product, and environment interact to
prolong shelf life or enhance safety or sensory properties as well as
maintain the quality of the food product.
• Moisture control
• Metal chelation
• Oxygen control
• Antimicrobial control etc.

6. Active Packaging Techniques
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• Ahvenainen (2003) has given a broad classification of active packaging
techniques.

7. Oxygen Scavenger (absorber)
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• Oxygen scavenger removes oxygen from inside of package.
• Materials such as iron incorporated into package structures that
chemically combine and effectively remove oxygen from the inner
package environment. The system is based on the oxidation of iron
and ferrous salts to form stable oxide (de Abreu et al., 2012).
• Some are small packets or sachets containing powdered iron: as the
iron rusts, oxygen is removed from the surrounding atmosphere.
• Newer systems are on cards or can be built into package films or
molded structures.

8. Oxygen Scavenger (absorber)
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• Commercially available oxygen scavenger with trade name are
Ageless, Fresilizer, Oxyguard, Zero2, Vitalon, PureSeal, Bioka and
Sanso-cut are available (in different form of oxygen scavenger and
different active substances) (Mohan et al., 2010).
• Probiotic yoghurt added with glucose oxidase maintain low levels of
dissolved O2 and cell viability of B. longum and L. acidophilus up to
21st day of storage at refrigerated temperature (Cruz et al., 2012).
• Study on UHT milk packaged with oxygen scavenging film shown to
reduction in dissolved oxygen content (23% -28% ) and stale flavor
volatiles during storage (Perkins et al., 2007).

9. CO2 Scavenger
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• The CO2 scavenging sachet absorb the occluded CO2 which
otherwise cause the package to burst if not removed during storage
(Dobrucka and Cierpiszewski, 2014).
• Carbon dioxide absorbers contain material such as calcium
hydroxide, sodium hydroxide, potassium hydroxide, calcium oxide
and silica gel.
• It has applications in coffee, battered goods and cheese (Kerry et al.,
2006).

10. Moisture Absorber
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• For many years, desiccants have been used to control the water
vapor in a closed package. A desiccant is a hygroscopic substance
usually in a porous pouch or sachet which is placed inside a sealed
package.
• They have been used to extend the shelf life of moisture-sensitive
foods and drugs.
• In moisture sensitive foods, excess moisture in packages can have
detrimental effects like caking in powdered products, softening of
crispy products (crackers) and moistening of hygroscopic products
(sweets and candy).

11. Moisture Absorber
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• Silica gel, molecular sieves, natural clay, calcium oxide, calcium
chloride and modified starch can act as moisture absorber
(Suppakul et al., 2003).
• Controlling relative humidity (RH) using deliquescent salts (such as
CaCl2, MgCl2) in packaging materials can regulate moisture
(Mohan et al., 2010).

12. Antioxidant Release
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• Antioxidant compounds scavenge radicals by inhibiting initiation
and breaking chain propagation or suppressing formation of free
radicals by binding to the metal ions, reducing hydrogen peroxide,
and quenching superoxide and singlet oxygen.
• Compounds such as herbs and aromatic plants, natural vitamins
(vitamin C and vitamin E) and polyphenol are used for this purpose
(Murthy et al., 2002).

13. Antioxidant Release
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• BHA(butylated hydroxyanisole) and BHT(butylated
hydroxytoluene) can also be incorporated into polyolefin films for
Dry Products.
• Whole milk powder with multilayer active packaging film
containing α-tocopherol showed delayed lipid oxidation.
• Enzymatic browning of apple can be reduced by incorporation of
anti-oxidant agents (cysteine and sulphite) in packaging film.

14. Edible Coating
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• Edible coatings are consumable films which provide supporting
structures and protective layers to food.
• These films and coatings guarantee the fresh appearance, firmness
and shine, thus adding value to the product (Lin and Zhao, 2007).
• Various substances suitable for the development of edible coatings
are hydrocolloids based on proteins of animal or plant sources (e.g.
whey, soy, corn, legumes) or polysaccharides (e.g. cellulose
derivate, alginates or starches), lipids (e.g. waxes, shellac, fatty
acids) or even synthetic polymers (e.g. polyvinyl acetate) (Cargi et
al., 2004).

15. Edible Coating
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• It can be used to enhance the nutritional value of fruits and
vegetables by carrying basic nutrients that lack or are present in low
amounts.
• Edible coating as carriers of antimicrobial compounds is another
potential alternative to enhance the safety of fresh-cut produce.
Active coating of sodium alginate with MAP (50% CO2 and 50%
N2) is done to prevent excessive dehydration from the mozzarella
cheese surface and to increase shelf life up to 160 days at 4°C
(Mastromatteo et al., 2014).

16. Intelligent Packaging
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• Intelligent packaging systems give information on product quality
directly (freshness indicators), about package and its headspace
gases (leak indicators), and the storage conditions of the package
(time temperature indicator).
• Intelligent packaging could be defined as a packaging system that
is capable of carrying out intelligent functions (sensing, detecting,
tracing, recording and communicating) to facilitate decision
making to extend shelf life, improve quality, enhance safety,
provide information and warn about possible problems.

17. Bio Sensor
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• They are compact analytical devices that detect, record and transmit
information pertaining to biological reactions.
• The industry firmly believes in Time-Temperature Indicators or TTIs
to detect weak links in the cooling chain. Such labels indicate
visually whether a product has been subject to unforeseen
temperature swings and to what extent this has damaged the product.

18. Bio Sensor
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• TTIs, ripeness indicators, chemical sensors, biosensors and RFID are
all examples of components in smart packaging. Most of these smart
devices have not had widespread commercial application, but two are
gaining more notoriety namely TTIs and RFID

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