Smart Packaging.pptx
- 1. SMART AND ACTIVE PACKAGING SYSTEMS
- 3. 2 The gases mainly used are the following: CO2 – antimicrobial effect O2 – a reduced oxygen concentration (below 1-2 %) in the head-space of a package. N2 – inert gas MAP – “an atmosphere with a gas composition different from that of air is created in the package”. https://kbtfoodpack.com/wp-content/uploads/2019/08/modified- atmosphere-packaging.jpg
- 4. 3 Nesic et al., 2019 Intelligent packaging can be defined as, “ packaging that contains an external or internal indicator to provide information about history of the package and or the quality of the product”
- 5. 4 FUNCTIONS A packaging system that is capable of carrying out intelligent functions like Sensing Detecting Tracing Recording Communicating Applying scientific logic
- 6. 5 Improve quality To extend shelf life 02 To facilitate decision-making 01 Enhance safety 03 Provide information 05 06 Warn about possible problems 04 CONT’D….
- 7. 6
- 8. 7 INTELLIGENT PACKAGING COMPONENTS Sensors Gas sensors Oxygen sensors Biosensors Indicators Integrity indicators Freshness indicators Time Temperature Indicators RFID Tags
- 9. 8 INDICATORS Substances that indicate 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 Flexible ethylene sensor indicates when kiwi fruit is ripe
- 10. 9 TIME-TEMPERATURE INDICATOR Gives information on temperature Shows the variation and history in temperature Visualised as a colour movement or colour change.
- 11. 10 Oli-Tec (Open Life Indicator Technology) CONT’D…. Full history indicator Polymerisation OnVu™ TTI
- 12. 11 CONT’D….
- 13. 12 TIME-TEMPERATURE INDICATOR O2 indicator tablet O2 concentration in atmosphere ≤ 0.1 % → indicator is pink O2 concentration in atmosphere ≥ 0.5 % → indicator is blue
- 14. 13 CONT’D….
- 15. 14 Food packaging with incorporating the intelligent plastic indicator. The yellow part is the indicator and it has changed colour to show that the food it contains has spoiled. A small blue colour-changing disc can be seen near the bacon Image: Strathclyde University
- 16. 15 CARBON DIOXIDE INDICATOR Gives information on concentration of carbon dioxide Usage area - controlled or modified atmosphere packaging
- 17. 16 PATHOGEN INDICATOR Gives information on microbiological status Meat ,fish or poultry packaging Reagents are various chemicals reacting with toxins The sensor attached to a fillet injected with E. coli. After less than a day, it was found that the part of the sensor that was printed with bacteria-sensing bioink turned from blue to red A clear sign that the fish was contaminated. After a few more hours, the pH-sensitive bioink also changed color, signaling that the fish had also spoiled. Image credit: Jose-Luis Olivares, MIT
- 18. 17 FRESHNESS INDICATOR Indicate the spoilage or lack or freshness of the product, in addition to temperature abuse or package leakage Based on the reaction with volatile metabolites produced during ageing of foods and gives a colour change CO2 Amines Ammonia H2S
- 19. 18 WORKING
- 21. 20 Fresh Tag® Indicator sensitive to volatile nitrogen compounds. Packaging of fish Colour change in response to the release of volatile amines
- 22. 21 RipeSense® RipeSense® indicates the ripening of fruits. This sensor changes color when it reacts with aromatic compounds
- 23. 22 SENSORS A sensor is defined as a device used to detect, locate or quantify energy or matter, giving a signal for the detection or measurement of a physical or chemical property to which the device responds. INTELLIGENT SENSORS Two functional units: Receptor - transforms chemical or physical information into a form of energy Transducer - transforms this energy into a useful analytical signal
- 24. 23 SensorQTM Beef and poultry Sulfide gas, by microbial growth
- 25. 24 Bio-sensor: The Food Sentinel System™ Device that detect, transmit and record information pertaining to biological reactions in food packages A specific-pathogen antibody is attached to a membrane-forming part of the barcode The presence of contaminating bacteria such as Salmonella sp., E. coli and L. monocytogenes will cause the formation of a localized dark bar, rendering the barcode unreadable upon scanning
- 26. 25 COMPONENTS Bioreceptors- organic materials such as enzymes, antigens, microbes, hormones and nucleic acids Transducers -electrochemical, optical, calorimetric, etc., and are system dependent
- 27. 26 GAS SENSORS Devices that respond quantitatively and reversibly to the presence of a gaseous analyte by changing the physical parameters of the sensor and are monitored by an external device
- 28. 27 ADVANTAGES Provides the user with reliable and correct information on the conditions of the food, the environment and the packaging integrity Enables the detection of calamities and possible abuse through the entire supply chain, from farm to fork. Reducing food loss and waste Prevent unnecessary transport and logistics from an early stage Enhancing food safety and biosecurity Enhancing food quality assurance Extra cost Possible migration issues of complex packaging materials into product Lack of recyclability of disposable packages Possible mistrust/confusion of technology SENSORS DISADVANTAGES
- 29. 28 Advanced form of data information carrier that can identify and trace a product Common RFID frequencies range from low (125 kHz) to UHF (850–900 MHz) Inside the RFID tag is a minuscule microchip connected to a tiny antenna Types: Active & Passive
- 30. 29 FEATURES Traceability Inventory management Labour saving costs Security and promotion of quality and safety Prevention of product recalls
- 31. 30
- 32. 31 Intelligent packaging vs Active packaging ACTIVE PACKAGING Incorporation of certain additives into packaging systems with the aim of maintaining or extending product quality and shelf-life Active when it performs some desired role in food preservation other than providing an inert barrier to external conditions All AP technologies involve some physical, chemical, or biological action for altering the interactions between the package, the product, and the package headspace to achieve certain desired outcome
- 33. 32 CONT’D…. ACTIVE PACKAGING SYSTEMS Oxygen, carbon dioxide, moisture, ethylene, flavours, UV light Absorbing/scavenging Ethanol, CO2, antioxidants, preservatives, sulphur dioxide, flavours, pesticides Releasing/emitting Catalysing food component removal: lactose, cholesterol Removing Insulating materials, self-heating and self-cooling packaging, microwave susceptors and modifiers, temperature-sensitive packaging Temperature control UV and surface-treated packaging materials Microbial control
- 34. 33 OXYGEN SCAVENGER How O2 comes into the package ? Air enclosed in food and package Permeability of packaging material Small leaks due to poor sealing Inadequate evacuation Effects of O2 Proliferation of moulds, aerobic bacteria and insects Off-flavour (rancidity due to oxidation) Nutrient losses (oxidn of vit. E, - carotene, ascorbic acid) Colour changes (discoloration of pigments, meat oxidation)
- 35. 34 OTR & WVTR of packaging materials Packaging material OTR mL/m2/24 h WVTR (gm/m2/24 h) Aluminium foil <0.1 <0.1 EVOH 0.15 22 Polyvinylidene chloride (PVDC) 0.5 0.5 Polyethelene terephthalate (PET) 14 8 Polyvinyl Chloride (PVC) 30 5 High Density Polyethylene (HDPE) 300 1 Polypropylene (PP) 350 1.5 Acrylonitrile butadiene styrene (ABS) 420 7 Polystyrene (PS) 1100 10 Low Density Polyethylene (LDPE) 1250 2 PEST-PE laminate 235 80 HIPP Tray 12 0.9
- 36. 35 Types of O2 scavenger Sachets Film Labels Corks
- 38. 37 Application of Oxygen scavengers
- 39. 38 ETHYLENE SCAVENGER Ethylene (C2H4) is a growth simulating hormone that triggers ripening, accelerates senescence
- 40. 39 CONT’D…. Ethylene absorbing system consists of potassium permanganate imbedded in silica The silica absorbs ethylene, and potassium permanganate oxidizes it to ethylene glycol
- 41. 40 CARBON DIOXIDE SCAVENGER In some foods, CO2 is formed due to deterioration and respiration reactions Roasted beans, Cashew, Coffee, when roasted, can contain up to 15 atm dissolved CO2 due to the reaction between sugars and amines The CO2 scavengers can be developed using the active compound Ca(OH)2 which reacts at sufficiently high humidity with the CO2 to produce CaCO3 CaO and a hydrating agent such as silica gel can also be used CaO + H2O Ca(OH)2 Ca(OH)2 + CO2 CaCO3 + H2O
- 42. 41 MOISTURE CONTROL Enhanced product appearance and freshness Materials : Polyacrylates (sheets) Propylene glycol (film) Silica gel (sachet) Clays (sachet)
- 43. 42 ODOUR SCAVENGERS Selective absorption of unwanted odours by packaging material Amines from protein breakdown, aldehydes from the oxidation and H2S causes unacceptable odour in fishes Acidic compounds such as citric or ascorbic acid and ferrous salts incorporated in film oxidizes amines Combination of silica gel and activated carbon packaged sachets are used to control moisture and odour
- 44. 43 ANTIMICROBIAL PACKAGING Antimicrobial packaging is designed to release active agents to inhibit the growth of microorganisms inside the package Principle of action is release of antimicrobial compounds incorporated in or coated onto food packaging material
- 45. 44 ANTIMICROBIALAGENTS Class Examples Acid Anhydride Benzoic anhydride, Sorbic anhydride Alcohol Ethanol Ammonium Compound Silicon quaternary ammonium salt Antibiotic Natamycin Antimicrobial peptides Leucocin, Sakacin, Enterocin Antioxidant Phenolic Butylated hydroxyanisole (BHA), Butylated hydroxytoluene (BHT), Tertiary butylhydroquinone (TBHQ), Grape seed extract, pomegranate peel and seed extracts Bacteriocin Bavaricin, Lacticin, Nisin, Pediocin Chelator Citric acid, EDTA, Lactoferrin, Polyphosphate
- 46. 45 ANTIMICROBIALAGENTS Class Examples Enzyme Chitinase, Ethanol oxidase, Glucose oxidase, Glucosidase, Lysozyme, Lactoperoxidase, Hydrolases Fatty Acid Lauric acid, Palmitoleic acid Fungicide Benomyl, Imazalil, Sulfur dioxide Metal Copper, Silver Natural Phenol Catechin, Hydroquinones Organic Acid Acetic acid, Benzoic acid, Citric acid, Lactic acid, Propionic acid, Sorbic acid, Tartaric acid Organic Acid Salt Potassium sorbate, Sodium benzoate, Acetic, propionic acid, Benzoic, sorbic acid, Calcium sorbate, Benzoic anhydride, Propionic acid, Propyl paraben Paraben Ethyl, methyl and propyl paraben Plant-Volatile Component Allyl isothiocyanate, Cinnamaldehyde, Eugenol, Terpineol, Thymol Polysaccharide Chitosan, carragenan
- 47. 46 Commercially available AM packaging AM Compounds Trade Name(s) Producer Packaging Type Silver zeolite Aglon Aglon Technologies Paper, milk containers Triclosan Microban Microban Deli-wrap, re-heatable Containers Allylisothiocyanate WasaOuro Lintec Corp. Dry Company Labels, sheets Sachets Chlorine dioxide Microsphere Bernard Tech Inc. Bags, coatings, labels Carbon dioxide Freshpax Verifrais Multisorb Tech. Sarl Codimer Sachets Sachets Ethanol vapour Ethicap, Negamold, Fretek Oitech Freund Nippon Kayaku Sachets Sachets (Japan) Glucose oxidase Bioka Bioka Ltd Sachets (Finland)
- 48. 47 Methodology for developing active packaging 1. Dissolving in the polymer in the solvent 2. Addition of filler material & plasticizer 3. Addition of dyes (*) 4. Deaerating the solution (vacuum pump) 5. Spreading on Teflon coated molds 6. Drying (convective dryer) 7. peeling the film & conditioning Dyes Anthocyanin Methyl red Bromocresol purple 4-nitrophenol Alizarin Nitrazine Bromoxylenol Blue