This document discusses novel active and intelligent packaging technologies. It begins by explaining how components can be incorporated into packaging systems to interact with the food or surrounding environment to extend shelf life by maintaining optimal conditions and preserving sensory attributes. Several types of active packaging technologies are then described in detail, including oxygen scavengers and absorbers, moisture absorbers, ethylene absorbers, carbon dioxide absorbers and emitters, antimicrobial releasing systems, self-heating packs, and indicators and sensors. The document concludes by discussing some potential future applications of these technologies.

1. PRESENTED BY:
Chhavi(M)
Himanshi (M)

2. Packaging
 Socio- scientific discipline that operates in
society which is the method of enclosing food
materials in a container & ensure the delivery of
good to the ultimate consumer in the best
condition intended for their use.
(Robertson,G.L, 2005)

4.  FATHER OF NANO TECHNOLOGY: Richard Feynman(1954)
 NANO SCIENCE:
 Study of phenomenon & manipulation of materials atomic,
molecular & macromolecular scales.
 NANO TECHNOLOGY:
 Involves the characterisation , fabrication & or manipulation
of structures , devices or materials that have at least one
dimension is approx 1-100 nm in length.
There is a large amount of research underway in both academia and
industry to improve the performance of packaging materials made from
renewable resources, although commercial use of these materials for the
packaging of food is still in its early stages.

5. CHHAVI (M)

6.  ‘Novel’ type of packaging
 Incorporating certain components into
packaging systems
 Components release/absorb substances from
food/environment surrounding food
(interact)
 Aim is to extend shelf life by
improving/maintaining optimum conditions
 Sensory attributes (color, aroma) also
preserved

7. SACHETS &
PADS
PACKAGING
MATERIALS

9.  Elevated O2 levels lead to microbial
growth, off-flavor, nutritional losses
 Ascorbic acid & Iron Powder (common)
 Reduce oxygen concentration in package
 Available as sachets & films
 Applications: Cured Meat, Poultry, Egg
Powders, Fish etc

10.  Water accumulates as a result of drip losses, temp
fluctuations etc
 It leads to growth of molds & bacteria & fogging of films
 Hydrosorbent polymers (either coated or sachet) can
absorb much more moisture than their weight, located
b/w two plastic layers (PP/HDPE)
 Eg: Polyacrylate salts, CMC (carboxy methyl cellulose)
 Applications: Fish, Meat, Poultry, Snack foods

11.  Ethylene can also have negative effects on fresh produce
Eg: increase in respiration rate leading to softening of fruit
tissue
 KMnO4 with activated carbon commercially used to arrest
post-harvest changes
 3C2H4+12KMnO4→12MnO2+12KOH + 6CO2
 KMnO4 is toxic, so can’t be integrated into packaging films
 Applications: Horticultural produce

12.  Fresh roasted coffee releases CO2, causing
swelling/bursting of package
 Chemical absorbents like Ca(OH)2 or Mg(OH)2
 CO2+Ca(OH)2→CaCO3
 Sachets absorbing CO2 & O2 carved a niche in commercial
space
 CO2 emitting pouches to chicken alternative to MAP
extends shelf life
 Applications: Coffee, Fish, Meat, Nuts
 Major Brands:
 CO2 Fresh Pads (CO2
Technologies, Iowa)
 Verifrais (France)

13.  Consumer demand for ‘preservative –free’ foods
 Reduces/inhibits growth of microbes
 Incorporated/immobilized onto packaging material
 Eg: Ethanol, Enzymes, Organic acids, Bacteriocins
 Nisin coated films reduce S. typhimurium on drumstick
surface
 Applications: Cheese, Drumsticks

14.  Self-heating cans commercially developed
(Japan)
 For tea, coffee, sake & ready meals
 Some plastic trays (6 layer PP-EVOH copolymer)
with CaO underlayer
 FRH(flameless ration heater) based on reaction
b/w Mg & water (electrochemical process)
 Mg+2H2O→Mg(OH)2+H2+heat
 Food placed in FRH(Mg & NaCl in fibreboard box)
& water is added
 Major Brands: SCALDOPACK

15.  Heat source is exothermic reaction initiated
by a trigger
 Food containing inner chamber surrounded
by chemicals in outer chamber
 Outer chamber separated from water by thin
membrane
 CaO(s)+ H2O(l) → Ca(OH)2(s)
 Anhydrous CaCl2 used (heat of solution)

16. ADVANTAGES DISADVANTAGES
 Without heating
equipment
 Natural disasters
 Armed forces
 Expensive
 Consume space
 Uneven heating
 Overall acceptability

17.  Smart packaging
 Internal/external indicator to provide info about
quality/safety/shelf life of food
 3 classes:
 Quality Indicators: TTI’s, gas sensors
 Convenience: During cooking (microwave
doneness)
 Protection: Theft & Tampering

18.  Based on detecting volatile metabolites such as amines,
diacetyl, H2S etc
 Indicators to assess fruit ripeness developed
 Responds to complex volatile mix that fruit produces as it
ripens
 Color changes for unripe (crisp) to very ripe (juicy)
 Good co-relation b/w volatile composition & fruit
softening
 Initially tried on Pears
 RIPESENSE
(New Zealand)

19.  Temp sensitive inks printed onto containers
 Specify ideal temperature of product
 Hidden messages such as ‘HOT’, ‘DON’T
DRINK’ only visible at specific temperatures
 Major Brand: Food Sentinel System™(SIRA
Technologies California)

20.  Integrate exposure to temperature over time
accumulating effect of such exposures in form of
color change
 Small tag/label showing time-temp history to
which product been exposed
 Temp sensitive ink turns lighter as time
passes/ambient temp rises
 Length & temp sensitivity can be controlled by
type of ink(chemical)
 Major Brands:
 Fresh-Check® TTI from Temptime (formerly
LifeLines)
 MonitorMark™ TTI from 3M

21.  Sensing element of biological origin
integrated with transducer
 To detect microbes & enzymes
 Real-time analysis: identifying spoilage
microflora at early stage
 Chemical contaminants: Antibiotics,
pesticides
 Food-borne toxins: Mycotoxins
 Intensive R & D on nanosensors

22.  Tampering major concern for the industry
 Intensive R & D
 Not been commercialized yet
 Technologies being developed based on
seals which are transparent until package
is opened/tampered with
 Then messages or color changes visible

23. BY:
HIMANSHI
M

24. Definition:
 An edible film or coating is simply defined as
thin continuous layer of edible material formed
on, placed on, or between the foods or food
components.
 Package is an integral part of food, which can
be eaten as a part of the whole food products.

25.  Although bio based packaging materials may be
biodegradable, this is not the main driving force
behind their development. Rather, it is driven
by the ambition to replace non renewable
with renewable resources, thus leading to a
more sustainable packaging industry.

26.  Edible packaging consists of edible
films, sheets, coatings and pouches.
 Edible films (thickness <254 μm) or
sheets (thickness >254 μm) are stand-
alone structures that are preformed
separately from the food and then
placed on or between food components
or sealed into edible pouches .
 Whereas edible coatings are thin layers
of edible materials formed directly onto
the surface of the food.
 A variety of polysaccharides, proteins
and lipids derived from plants and
animals have been utilized, either alone
or in mixtures, to produce edible films
and coatings.
from the public’s point of
view, the main drivers for
the development of bio
based packaging are:

27. to offer a selective barrier to retard:
the migration of moisture(wax coating
on fruits & vegetables),
gas transport,
oil and fat migration and
solute transport;
improve the mechanical handling
properties of foods;
improve the mechanical integrity or
handling characteristics of the food;
retain volatile flavor compounds and
carry food additives such as
antioxidants and antimicrobials.
Can enhance nutritive value of food.
Function of
Edible
Packaging :

28. 1Environment friendly as fully consumed or biodegradable.
2. enhance the organoleptic properties of packaged foods such as
flavors, colors and sweeteness.
can supplement the nutritional value of foods (this is particularly
true for films made from proteins).

29. 4.Can be used as
interface between the
layers of
heterogenous foods to
prevent deterioration.
5. They can be used
for individual
packaging of small
portions of food,
particularly products
that currently are not
individually packaged
for practical reasons
such as peas, beans,
nuts and strawberries.
Edible fruits &
vegetables wraps
that enhances
nutrition for food
make healthy
food more
attractive to
consumers.
Fruits & vegetable
films could be used
to cover left over for
short term storage in
refrigerator.
Could
provide new
flavor
combinations
IDEAS FOR FUTURE:

30. 7. They can
function as
carriers for
antimicrobial and
antioxidant
agents
8. They can be
very conveniently
used for micro
encapsulation of
food flavoring
and leavening
agents.
9. They could be
used in multilayer
food packaging
materials
together with
inedible films, in
which case the
edible films
would be the
inner layer(s) in
direct contact
with the food.
Reduces cost of
utilising by
products.
Eg:whey

31.  Cohesive forces between
polymers molecules:
 Here cohesive forces
between same polymer
molecules are responsible
for barrier properties of
films.
 Adhesive forces between
film & substrate:
 Formation of intact.
 APPLICATIONS
 Edible collagen casings
for meat products such
as sausages and sugar
or chocolate coatings for
confectionery products
are both currently used
commercially.

32. Simple co-acervation:
• In this a hydrocolloid
dispersed in water is
precipitated or undergoes a
phase change after solvent
evaporation(drying), after
addition of hydrosoluble
non- electrolyte in which
the hydrocolloid is
insoluble.
Complex Co-
acervation:
• In this two
hydrocolloid solutions
with opposite
electron charges are
mixed & thus causing
interaction &
precipitation of the
polymer complex.
Gelation & thermal
coagulation:
• Heating of
macromolecules leads
to denaturation
followed by gelation
or precipitation or
even cooling of
hydrocolloid dispersion
causes gelation.

33.  Material useful:
 Protein based:gluten, soy,
collagen, casein, zein etc
 Polysaccharide based:
cellulose, starch, pectin etc
 Lipid based: waxes, fatty
acids, acyl glycerols.
 In addition to them some
antimicrobial agents ,
thickening agents &
plasticizers are also used.
 CONSIDERATION
REQUIREMENTS & SAFETY
ISSUES:
 Should be generally
recognised as safe(GRAS) by
the FDA.
 Type of material used
should be declared.
 Coating must adhere to the
product not stick & should
melt in mouth.

34. BY
HIMANSHI
M

35.  Bio nano composites are mixture of
biopolymers with nano sized inorganic or
organic fillers with particular size,
geometry and surface chemistry properties
(Chivrac et al., 2009).
 Following on from the extraordinary
success of the nano composite concept in
the area of synthetic polymers
considerable research on nano composites
based on edible polymers has been
reported.
 The use of bionanocomposite materials for
edible packaging promises to improve barrier
and mechanical properties (Rhim and Ng,
2007; Sorrentino et al., 2007; Azeredo et
al.,2009; De Moura et al., 2009).
 Additionally, nano particles can be used as
carriers of antimicrobials and additives.
The beneficial
effects of
inorganic nano
fillers on
edible
materials
include :
• improved
retention of flavor,
acids, sugars,
texture and color;
• increased stability
during shipping
and storage;
• improved
appearance and
reduced spoilage.

36.  The commercial use of films based
on biopolymers has been limited
because of their generally poor
mechanical and barrier properties
when compared to petrochemical-
based polymers.
 The use of nano composites
promises to expand the use of
biobased packaging.
 However, the magnitude of the
enhancements strongly depends on
the structure of the
nanocomposites.
 A uniform dispersion of nano fillers
leads to a very large matrix/filler
interfacial area, which changes the
molecular mobility and the
consequent thermal and mechanical
properties of the material.
 High aspect ratio fillers such as nano
fibers are particularly interesting because
of their high specific surface area,
providing better reinforcing effects.
 Several bionanocomposites have
been developed by adding
reinforcing compounds (nano
fillers) to biopolymers, improving
their properties and enhancing
their cost-price efficiency .
Bio nanocomposites exhibit dramatic
enhancements of various material
properties including:
mechanical and flexural
properties,
heat distortion
temperature and
O2 permeability.

37. Provides barrier properties :
• O2
• Light
• Moisture
• UV rays
Provides excellent mechanical properties
• Strength
• Elasticity
• Durability
Thermal stability
Flammability reduction
Lighter in weight

38.  Bionanocomposites are based on nanoclay and polysaccharides, namely
starch and its derivatives, cellulose, chitosan and pectin; these
nanocomposite films show improved mechanical properties.
 Ray and Bousmina (2005) have reviewed the use of biodegradable
polymers in polymer-clay nanocomposites (PCNs).
 Basically montomorillonites (MMT) has been used.
 Poly lactic acid(PLA)+MMT= Increased thermal resistance
 PVC+MMT=improved optical resistance
 PE+MMT/SiO2 =improved durability
 Polyamide + multi wall carbon nano tubes=significant flame resistance.
 OTHERS:
 Nanofibres: barrier & mechanical properties, higher transparancy.
 Sillica nano particles:improve mechanical or barrier properties of composites.
 Starch nano crystals: mechanical properties
 Titanium dioxide nano particulate: block UV light & provide long shelf life for
food.

39. At the present time, bio based materials are being used for short shelf life foods
stored at chill temeratures, due to the fact that the materials are biodegradable.
Potential applications include fast food packaging of salads, egg cartons, fresh or
minimally processed fruits and vegetables, dairy products such as yoghurt and
organically grown foods.
The high CO2:O2 permeability ratio of certain bio based packaging materials
suggests that they could find application in the packaging of respiring foods such as
fruits and vegetables, although conflicting perm selectivity ratios have been
reported.
The relatively poor water vapour barrier of PLA has been shown to be a factor
limiting the shelf life of moist foods. For example, semi-hard cheese packaged in
PLA lost moisture, and surface drying was observed after 56 days due to the high
WVTR of the PLA; cheese packaged in conventional materials had a shelf life of 84
days (Holm, 2010).
Other current uses include thermoformed packaging for bakery products and bags
for bread, fresh pasta and salads.

40.  Numerous factors including political and legislative changes, as well as global
demand for foods and energy resources, will influence the development and
success of biobased packaging materials.
 Major supermarket chains are already leading the way by encouraging their
suppliers to use biobased packaging materials and this trend is likely to
accelerate.
 Future biobased food packaging materials are likely to be blends of polymers
and nanoclays (so-called bio nanocomposites) in order to achieve the desired
barrier and mechanical properties demanded by the food industry.
 Already, important research has been undertaken in this area with some small
commercialization; the next decade will see significant production of bio
nanocomposites for food industry use.
 Cost is undoubtedly a limitation to the widespread adoption of bio based
packaging materials but as production capacity increases, costs will fall.
 One barrier to reducing costs is the increase in the production of bio fuels that
in many cases are competing for the same raw materials (sugarcane, corn and
maize) as biobased packaging, putting upward pressure on raw material costs.
 Using the figure from the Pira (2010) report, the market for biobased plastics
will grow to 884,000 tonnes in 2020.

41.  Source times of india
 Apr 26 2016

42.  MARKET PLAYERS OF
EDIBLE PACKAGING:
 WikiCells: David
Edwards (harvard
professor)
 develop encases handling
liqud food in them).
 MonoSol (indian
company)
 gives vivo films(can hold hot
chocolate powder or instant
coffee or oatmeal or whey
protein drinks).

44.  Food Packaging Principles & Practice by G.L. Robertson
 m.timesofindia.com
 thenewsminute.com
 slideshare.net