Smart Packaging for food products, Basics and types.

Smart Packaging
DR/ NOHA ABDALLAH

• Food packaging exists to make our lives easier.
• We need packaging to contain foods, protect foods
from the outside environment, for convenience, and
to communicate information to consumers about
the food inside the package.
• Containment is the most basic function of a package.
Even fresh produce, which is displayed unpackaged
at the store, must be transported out of the store in
some type of container.
Introduction;
Food Packaging
Smart Packaging course- Dr/ Noha Abdallah 2

Food Packaging
Packaging provides protection for food from spoilage by water, gases,
microorganisms, dust, and punctures, to name a few.
A food package communicates important information about the
product, how to prepare it, and information about the nutritional
content.
Packaging also allows for consumers to enjoy food the way they want,
at their convenience.

Food Packaging
• Food packages can be tailored to persons own lifestyle through
designs like portability and single serving dishes.
• Although traditional packaging covers the basic needs of food
containment, advances in food packaging are expected.
• Society is becoming increasingly complex therfore innovative
packaging is the result of consumers' demand for packaging that
is more advanced and creative than what is currently offered.
• Active packaging and intelligent packaging are the result of
innovating thinking in packaging.

1- Food Packaging and the most important function;
Preservation
• Food Packaging is the science, art and technology of
enclosing or protecting Food products for distribution,
storage, sale, and use. Packaging also refers to the process of
design, evaluation, and production of packages.
• Packaging is heavily integrated into our daily lives the main
use for packaging is protection of the goods inside, packaging
also provides us with a recognizable logo, or packaging.

FOOD PACKAGING HAS DEVELOPED STRONGLY DURING
RECENT YEARS;
ÜDesigning and manufacturing of packaging materials is a multi- step process and,
Involves careful and numerous considerations to successfully engineer the final
package with all the required properties.
● Product safety,
● Shelf-life extension,
● Cost-efficiency,
● Environmental issues,
● and Consumer Convenience

ÜInnovative modified- and controlled- atmosphere
packaging,
Üactive and intelligent packaging systems
Are being developed, tested and optimized in laboratories
around the world.

Roles of Food Packaging
• The principal roles of food packaging are to protect food products from outside
influences and damage, to contain the food, and to provide consumers with
ingredients and nutritional information.
• Traceability, convenience, and tamper indication are secondary functions of
increasing importance.
• The goal of food packaging is to contain food in a cost-effective way that satisfies
industry requirements and consumer desires, maintains food safety, and minimizes
environmental impact.

1.1 Preservation
• Preservation means the prevention/reduction of changes due to biological and
chemical hazards, which would lead to product spoilage.
• The objective of preservation is to extend the shelf life of a product.
• This section applies mainly, but not exclusively, to the food, drink and
pharmaceutical industries.

1.1.1 Shelf life
According to the Institute of Food Science and Technology,
‘shelf life’ is defined as:
The time during which the product, when stored at the recommended conditions, will:
• remain safe;
• be certain to retain desired sensory, chemical, physical and microbiological characteristics;
• comply with any label declaration.
When considering the preservation function of packaging, it is important to recognise that
whilst packaging can and does contribute to shelf life, it cannot overcome essential product
problems; if the product is unsafe at the point of packing, it is likely to remain unsafe inside the
pack.

..contin 1.1.1 Shelf life
• Also, if temperature is a key factor in maintaining preservation, e.g.
• chilling or freezing, the packaging has only a ‘supporting’ role to play;
if the temperature of the packed product is allowed to rise to the point
where deterioration occurs, the pack will not compensate for this
failure to manage storage conditions.

..contin 1.1.1 Shelf life
• Within the limitations mentioned above, to determine the optimum
packaging required to extend shelf life, we need to define the
product in terms of what will cause it to deteriorate, i.e. what is the
spoilage mechanism?
• We then need to understand what process (if any) will be used to
prevent/delay spoilage and the extent to which this will affect the
packaging used, and therefore determine its key properties.
• Only when we have a packaging specification which defines the
required properties can we begin to investigate possible solutions.

what process
(if any) will be
used to
prevent/
delay spoilage?
&
the extent to
which this will
affect the
packaging used
Determine
its key
properties
Therefore

1.1.2 Product-spoilage mechanisms
• Defining the spoilage mechanism of a product is part of the research
and development stage of the product, and this is an example of how
product and pack development personnel must work closely together.
• Product development specialists should be able to provide the
information needed to define the product in terms which allow the
packaging technologist to specify key packaging attributes. .

Contin..1.1.2 Product-spoilage mechanisms
• Product spoilage, and therefore shelf life is determined by microbiological, physical
or chemical factors, depending on the product, the process, the packaging and the
storage conditions.
• Broadly, spoilage due to microbiological spoilage is referred to as biotic spoilage,
and that due to physical and/or chemical factors is known as abiotic spoilage.

Product
Spoilage
Microbiological
factors
Physical factors
Chemical factors

Contin.. 1.1.2 Product-spoilage mechanisms
• Biotic spoilage is caused by microorganisms (bacteria, moulds, yeasts) which may
give a product unacceptable appearance, taste, smell and effectiveness, or be toxic
and cause sickness.
• Different organisms have preferred conditions for growth. Adverse conditions in
which they will not propagate, this is the basis of product preservation systems.
The conditions to be considered are as follows:
• Temperature. Humidity. Acidity . Presence of oxygen. Nutrient source.

1.1.2 Product-spoilage mechanisms;
Spoilage/preservation conditions
1-Temperature.
• Micro-organisms may be classified by their preferred reproduction
temperature:
o – Psychrophiles grow best in fairly cool conditions (10–20°C);
o – Mesophiles grow best at 20–40°C;
o – Thermophiles prefer temperatures in the range 40–60°C.
Note, however, that there is considerable variation within each
classification and these temperature ranges are not precise.

• 2. Humidity.
• Micro-organisms need water in which to grow and as a general rule, the lower the
level of available water in a product, the less likely it is that microorganisms will
propagate.

• 3. Acidity.
• Microorganisms have an optimum pH level at which they will grow.
• In general, moulds and yeasts grow best in acidic environments and bacteria grow
best in neutral to slightly alkaline conditions, although there are exceptions to
this.

• 4. Presence of oxygen.
• Some micro-organisms need oxygen to propagate and are known as aerobes,
while others cannot propagate in the presence of oxygen and are known as
anaerobes.
• Some can propagate in either oxygen or oxygenless environments.
• In general, moulds and yeasts need oxygen to propagate, although some yeasts
grow in anaerobic conditions.

End of
presentation

Smart Packaging for food products, Basics and types.

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