Active Packaging

Active packaging is defined as packaging that changes the condition of the

packaged food to extend shelf-life or to improve safety or sensory properties,
while maintaining the quality of the food.

Packaging may be termed as active when it performs some desired role in food
preservation other than providing an inert barrier to external conditions.

It refers to the incorporation of certain additives into packaging film or within

packaging containers with the aim of maintaining and extending product shelf
life.

In active packaging various conditions such as physiological processes (e.g.,

respiration rate of F&V), chemical processes (e.g., lipid oxidation), physical
processes (e.g., staling of bread, dehydration), microbiological aspects (e.g.,
spoilage by microorganisms), and infestation (e.g., by insects) affects the food
qualities.
Active Packaging
1. Sachets and pads are which are placed inside the packages and active
ingredients that are incorporated.
1. can not be used for liquid foods, 2. can not be used for flexible packaging, 3.
change of accidental ingestion

2. Directly inside the packaging materials.

3. Scavenging/Releasing systems
Active scavenging systems (absorbers)
Active releasing systems (emitters)

Scavenging systems remove undesirable components such as oxygen, excessive

moisture, ethylene, carbon dioxide, flavor and odour, antioxidants, humidity,
antimicrobial, other specific food constituents, and taints.

Releasing systems actively add compounds to the packaged food such as carbon
dioxide, water, antioxidants, or preservatives.
Active Packaging Applications in Food
Industry

Volatiles
 Oxygen Scavengers
Oxygen in a food package
Accelerates spoilage of many foods, cause off-flavor
development, colour change, nutrient loss, microbial attack

b.) Oxidation of ascorbic acid and unsaturated fatty acids (oleic, linoleic)
c.) Oxidation of photosensitive colouring matters
d.) Enzymatic oxidation by glucose oxidase
 Oxygen Scavengers

Oxygen scavengers
Materials incorporate into package structures that chemically combine with and thus effectively remove
oxygen from the inner package environment

e.g., Ferrous compounds, catechol, ascorbic acid and analogues, ligands, oxidative enzymes such as
glucose oxidase, unsaturated hydrocarbons and polyamides.

Oxygen interceptors
Blocks the adverse affect of oxygen in the air on the food, before oxygen can entre the food.

Oxygen Absorbers
Absorbers remove oxygen by physically trapping the oxygen and not through chemical reaction.

Antioxidants
Compounds that react with lipid or peroxide radicals or in light with single oxygen and that are
themselves inoxidized to generate what are generally innocuous nontoxic compounds.

BHA - Butylated hydroxyanisole; BHT – Butylated hydroxytoluene; PG – Propyl gallate

Oxygen Scavengers - Advantages
Carbon Dioxide Generating System
Ethylene Scavengers
Flavour & Odour Absorber/Reseaser
Antioxidants Humidity Control
Ethylene Scavengers
Antimicrobial Packaging
 ACTIVE OBJECTIVE APPLICATIONS
PACKAGING
SYSTEM

O2scavengers Prevention of growth of microorganisms (aerobic, Meat, fish, poultry, prepared

bacteria, yeast and molds) dishes, cheese, bakery products,
Overview of Prevention of oxidation e.g., lipid oxidation,
pizza, pasta, nuts, fried foods,
powder, dried products, tea, herbs,
Active Packaging rancidity spices, beans, cereals, beverages,
snack-food products
Prevention of discoloration

Prevention of infestation

Delay in ripening of climacteric fruits and

vegetables

Ethylene Delay in ripening of climacteric fruits and Fruits and vegetables and other
scavengers vegetables horticultural produce

Prevention of postharvest disorders

Moisture Prevention of microbial growth Fish, meat, poultry, snack-food

regulators products, cereals, dried foods,
Removal of dripping water sandwiches, bakery products, fruits
and vegetables
Prevention of fogging

CO2 scavengers Removal of CO2 after packaging Coffee, cheese

Flavour/odour Absorption of off-flavours Fish, fatty foods, fruit juices,

absorbers biscuits, cereals

Antimicrobial Prevention of growth of micro-organisms e.g., Bakery products, bread, fruits,

packaging bacteria, yeast, molds vegetables, cheese, meat, fish,
snack-food products

Antioxidant Prevention of oxidation e.g., lipid oxidation Breakfast cereals, fatty foods
releasing systems

Flavour-releasing Release of flavor to improve the sensory quality Ice-cream, orange juice
systems and avoid flavor scalping
 Potential Applications of Antimicrobial Packaging
Antimicrobials Meat/poultry Dairy Seafood Produces Bakery Beverages Minimally processed
Organic acids Fresh meat, Cheese Fruits, Fruit juice, Precut salad, noodle,
and their salts sausage, chicken vegetables, jam, wine paste, streamed rice
jelly
Bacteriocins Fresh meat, Cheese Fish, shellfish Meatball pasta, egg
sausage, chicken sandwiches,
Enzymes Fresh meat, Cheese Fish, shellfish Precut fruits, sauce/
sausage, chicken dressing
Chelating Fresh meat, Cheese Fish, shellfish Fruits, jam, jelly Fruit juice
agents sausage, chicken
Sanitizers Fresh meat, chicken Fish, shellfish Fruits, Precut salad
vegetables
Volatile Fresh and processed Shredded Fish, shellfish, Berries, nuts, Bread, Fruit juice Noodles, pasta,
essential oils meats, chicken cheese dried fish jam, jelly cakes, steamed rice,
nuggets cookies sandwiches, precut
salad
Spices Fresh and processed Cheese Fish, shellfish, Fruit juice Noodles, pasta,
meats, fresh and dried fish steamed rice,
cooked chicken sandwiches,
sauce/dressing
Probiotics Fresh and processed Cheese, Fermented Deli mix
meats, cured meats yogurt vegetables
Oxygen Fresh and processed Shredded Dried fish Nuts, jam, jelly Bread, Fruit juice, Noodles, pasta,
scavengers meats, dried meats, cheese cakes, wine steamed rice,
chicken cookies sandwiches, sauce/
dressing
Intelligent Packaging

Intelligent, smart or clever packaging is an advanced active packaging system which

contains attributes beyond the basic barrier properties.

Intelligent packaging acts as an intelligent messenger or as an information link that

gives information about the quality of the packaged foods during transport and
storage.

Intelligent packaging devices are capable of sensing and providing information about
the function and properties of packaged food and can provide assurance of pack
integrity, tamper evidence, product safety and quality, and are being utilized in
applications such as product authenticity, antitheft and product traceability.

Intelligent packaging devices include time-temperature indicators, gas sensing dyes,

microbial growth indicators, physical shock indicators and numerous examples of
tamper proof, anti-counterfeiting and anti-theft technologies.
 Intelligent Packaging
Simple intelligent packaging and Interactive or responsive intelligent packaging

A simple intelligent packaging material contains a sensor, indicator or an integrator that senses
changes in environment and consequently will signal those changes.

The simple intelligent packaging includes sensor incorporated packaging, environmentally reactive
packaging, and computer communicable packaging.

An interactive intelligent packaging encompasses the characteristics of the simple intelligent packaging
and in addition, contains a response mechanism that responds to the signal (sensor, indicator or
integrator) mechanism.

Interactive intelligent packaging has sensors incorporated into the package that start to neutralize or undo
the negative changes occurring in the food product.

External indicators: These indicators are attached outside the package and include time-temperature
indicators, and physical shock indicators.

Internal indicators: These indicators are placed inside the package. They are either placed
in the headspace of the package or attached to the lid, e.g., oxygen leak indicators,
carbon dioxide indicators, and pathogen indicators.

Communicative indicators: These indicators increase the efficiency of information flow and
effective communication between the product and consumer.

These indicators include special bar codes that store food product information such as use, and
consumption date expiration
 Intelligent Packaging
Technique Principle/reagents Information given Applications

Time-temperature Mechanical, Storage conditions Foods stored under

indicators(external) chemical, enzymatic chilled and frozen
conditions
Oxygen indicators Redox dyes, pH Storage conditions, Foods stored in
(internal) dyes, enzymes package leak packages with reduced
oxygen concentration

Carbon dioxide Chemical Storage conditions Modified or controlled

indicators (internal) Package leak atmosphere food
package

Microbial growth pH dyes, all dyes Microbial quality of Perishable foods such
indicators (internal/ reacting with certain food i.e., spoilage as meat, fish, and
external) and metabolites poultry
freshness indicators
Pathogen indicators Various chemical and Specific pathogenic Perishable foods such
(internal) immunochemical bacteria such as as meat, fish and
methods reacting with E.coli O157 poultry
toxins