Types Of Packaging and their uses .pptx
- 1. FOOD PACKAGING By: Hamna Khan
- 2. • In 20th century, many advancements in packaging technology appeared i.e. 1. Intelligent or smart packaging {IOSP; time‐ temperature indicators (TTIs), gas indicators, microwave doneness indicators, radiofrequency identification (RFID)}, and 2. Active packaging (AP; such as oxygen scavengers, moisture absorbers, and antimicrobials). • These innovations further improved food quality, food safety, and shelf life. ‐
- 3. Active Packaging (AP) • AP can effectively improve food quality (including safety) and extend shelf life by ‐ positively affecting the headspace of a packaged product and the product itself (by releasing an antimicrobial or antioxidant compound).
- 8. Iron-based Oxygen Absorber • Initially the iron-based scavengers are Ferrous oxide (FeO). • When FeO is exposed to environmental moisture, it becomes activated & absorb Oxygen. • It converts into Ferric Oxide (Fe2O3). • LD50 for these iron based O2 absorbers = 16g/kg body weight. • A man of 70kg would be negatively impacted by consumption of almost 448 sachets of 2.2g O2 absorbents.
- 14. CO2 Emitters are composed of Ascorbic Acid and Iron Carbonate.
- 15. CO2 Scavenger • High amounts of CO2 are required for Meat and its products. • For Fruits and Veges, low level of CO2 is required, as high level will trigger Anaerobic glycolysis. • Most Widely used CO2 scavenger is Calcium Hydroxide. • Ca(OH)2 + CO2 = CaCO3 + H2O • Used for freshly ground coffee.
- 30. Zein: Major storage protein in corn that is soluble in alcoholic solution. It is a great candidate as an edible film-forming agent since it has excellent film-forming ability, good solubility in ethanol, and compatibility with many natural active agents. Zein finds uses as a water-protective coating material for nuts and confectionery products. LDPE: Low Density Polyethylene
- 34. Limitation in Active Packaging • But, this packaging technique cannot provide visual information indicative of the shelf life, ‐ safety, or quality of food.
- 35. • Food packaging innovations have led to the development of intelligent packaging, which can convey detailed information about the condition of a packaged food or its environment throughout a logistical chain, as well as provide early warning to the consumer from the food manufacturer.
- 36. • Currently available intelligent packaging technologies can accomplish diverse functions such as monitoring, identifying, processing, recording, tracing, and communicating information. • This information promote decision making ‐ efficiency, extend shelf life, and communicate ‐ information about the state and quality of the product through the supply chain.
- 37. Authorities for Food Packaging • All food packaging materials must be rigorously tested by food safety agencies such as the U.S. Food and Drug Administration (FDA), the Brazil National Health Surveillance Agency, and the European Commission (EC), which are responsible for ensuring the safety of food packaging materials and additives before they can be used in food.
- 39. Smart packaging never acts on food, it just monitor the condition of food and convey information regarding it.
- 42. Objective of Intelligent Packaging
- 43. Types of IP 1. Quality Indicator • Freshness Indicator, • Ripening Sensor, • Sensor-QTM (Microbial Growth). 2. Time Temperature Indicator • VITSAB (Visual Indicator Tag System) • Temp-Time • Monitor Mark. 3. Gas Concentration Indicator
- 44. 1. Quality Indicator Indicates the acceptability of product quality during Storage, Transportation, Retailing and Consumer’s place. Indicates product’s spoilage or absence of freshness due to inappropriate temperature during supply chain or storage or leakage of packaging. Gives visible color change as indicator of CO2 , Amines, O2, Ammonia or Hydrogen Sulfide.
- 45. Freshness Indicator • Kimchi is fermented product, made with cucumber, cabbage or radish. • Kimchi has a normal pH of 4.2 and titrable acidity range from 0.6 to 0.8 • If proper storage and transportation conditions are not followed then the product is deteriorated due to excessive Organic Acid production and loss of texture.
- 47. Ripening sensor • Indicates ripening of fruits. • Attach with clamshell package with tamper seal.
- 48. • These sensors were initially developed for fruits like Pear, as it is quite difficult to assess the ripening status of Pear.
- 51. TIME-Temperature Indicator (TTI) • Use for Temperature sensitive products. • Indicates the product’s exposure to temperature with time. • Types of TTI a. Partial History Indicator: Does not respond until some pre-determined threshold temperature has been exceeded. b. Full History Indicator: Respond continuously to each temperature. Standard Guide for Selection of Time-Temperature Indicator was introduced in 2003.
- 56. The color change and the bar codes are monitored using specially programmed, hand-held microcomputer with an optical wand, which records the decrease in reflection as the indication band darkens.
- 63. Oxygen Indicator DYE • 2 different absorption based opto chemical indicators for ‐ ‐ oxygen, which consist of leuco dyes 1. leuco indigo (LI) 2. leuco thioindigo (LTI) dye • Incorporated into two kinds of polymer matrices, poly(styrene‐ co acrylonitrile) (PSAN, with 30% acrylonitrile) and polymer ‐ hydrogel D4 (a linear polyurethane). • LI D4 (leuco indigo incorporated into a hydrogel polymer) ‐ induces an irreversible color change (from pale yellow to deep blue) that indicates the presence of air (oxygen) within a few minutes, which is important for detecting leaks in food packed under a modified atmosphere. • However, the LTI PSAN indicator (leuco thioindigo incorporated ‐ into PSAN) required several hours to gradually change its color from yellow to red after exposure to air.
- 64. Advantages of O2 Indicators • Cost effective means of visually detecting and ‐ monitoring the seal status and quality deterioration of packaged foods, including fish and meat
- 65. Carbon dioxide indicator • Respond to the presence of carbon dioxide via a color change from red to yellow. • CO2 indicators also measure the degree of fermentation in kimchi products during storage and distribution and displaying the concentration of carbon dioxide inside modified atmosphere packaging (MAP)
- 67. 1. Thermo-chromic Inks When a product is exposed to a particular temperature, the color of these inks changes. It appear like *TOO HOT*, *Drink Now*. Thermo-chromic inks or dyes are temperature sensitive compounds that temporarily change color with exposure to heat. They come in two forms, liquid crystals and leuco dyes. Leuco dyes are easier to work with and allow for a greater range of applications.
- 72. Sustainable or Green Packaging (SOGP) • Environmentally friendly. • Aim to minimize the environmental impact of the entire product packaging chain and ‐ improve the environmental sustainability of food packaging systems
- 73. SOGP can be achieved at 3 Levels 1. Raw materials level, the use of recycled materials. 2. Production level, SOGP utilizes lighter and thinner packaging that is produced using relatively energy efficient processes. ‐ 3. Waste management level, reuse or recycling of food packaging that is biodegradable and/or compostable can contribute to alleviating the problem of municipal solid waste.
- 74. • The trend of bio-plastic development and application in food packaging has increased. • According to the European Bio-plastics Organization, bioplastics are based on renewable resources or plastics that are biodegradable and/or compostable. • But, not all biopolymers are biodegradable. • Polyethylene (“green PE”) and polyethylene ‐ terephthalate (“bio PET”) are obtained from ‐ renewable resources and are chemically identical to conventional polymers • Green PE and Bio-PET are non-biodegradable.
- 75. • A wide range of biodegradable biopolymers have been used in food packaging, including polyhydroxyalkanoates (PHAs), polylactic acid (PLA), zein, soy protein isolate, starches, cellulose, gluten, whey protein isolate, and chitosan. • Chitosan is a natural polymer, nontoxic, edible, and biodegradable derived by deacetylation of chitin which is the second most abundant biopolymer in nature after cellulose
- 77. limitations in application of bioplastics in food packaging materials 1. Their high cost compared to conventional plastics, 2. brittleness, delicate in nature 3. thermal instability, 4. low melt strength, 5. difficult heat seal-ability, 6. high water vapor permeability, 7. high oxygen permeability, 8. bad process-ability, and 9. poor impact resistance
- 78. Modifications • To improve the properties of bioplastics (especially their barrier capacities toward gases and water), different techniques have been presented such as • coating bio-based films, incorporation of nanoparticles or biopolymer cellulose.
- 79. Example • Thin (25 nm) and highly uniform Al2O3 coating can significantly improve the oxygen and water vapour barrier performance of several materials (PLA coated board, PLA film, nano ‐ ‐ fibrillated cellulose film, PHB) by using the atomic layer deposition (ALD) technique
- 81. • Incorporation of nano-magnesium oxide and clove essential oil into a chitosan matrix increased its tensile strength (TS), elongation limit, and water barrier performance. • The lipid nature of essential oils can decrease water vapor permeability in hydrophilic materials and can also improve the structural, mechanical, and optical properties of packaging films.
- 82. Examples • The biodegradable packaging films developed and tested on tomato fruit in Finland for preservation objectives resulted in extended shelf life. • In Malaysia, the use of gum arabic as edible coating film for extending the shelf life and postharvest quality of tomato. • Starch edible coatings derived from Colombian native potatoes were applied on Andean blueberry (a wild fruit native to South America) resulting in reduced respiration rate of ~27%.
- 83. • In Ethiopia, the film produced from pectin and chitosan extract and tested on tomato resulted in extended shelf life (15-17 days) compared to the control (10 days).
- 84. Edible Packaging
- 90. Improvements in SOGP • Using carboxylic acids and calcium ions as crosslinking agents can improve the physiochemical, thermal, and mechanical properties of most biopolymers such as alginate, pectin, whey proteins, chitosan, starch, and gelatin. • From environmental, cost, and health perspectives, the crosslinking approach is a more cost effective and efficient ‐ method of improving the permeability of film forming ‐ biopolymers compared to nanotechnology, especially for naturally occurring crosslinking agents, such as some nanoparticles, which can induce intracellular damage, pulmonary inflammation, and vascular disease when they migrate into food
- 91. • Packaging reduction i.e. • Avoid excessive packaging by reducing the amount of packaging materials used without compromising the appearance of packaged products. • Avoiding over-packaging can improve environmental sustainability and reduce the cost of product processing, which can lower the price of the product. • reduce the weight and thickness of packaging without affecting product shelf life standards. ‐
Editor's Notes
- #4: AP scavenge undesired gases i.e. Oxygen, Moisture. and release the desired compounds such as Antimicrobial or antioxidant agents.
- #21: Kaolin = Chemical compound composed of Aluminum hydroxide and Silicone oxide. Kaolinite
- #24: Silica was previously used, now Ethylene Vinyl Alcohol is used
- #31: Insulating Material: Fiberglass, cellulose, Polystyrene. Microwave susceptors are incorporated in paper packaging to absorb microwaves and warm the product.
- #32: Water and quick lime reaction is an exothermic reaction
- #55: The indication band contains diacetylene monomers (R – C Ξ C – C Ξ C – R), which appear colourless because they absorb light only in UV portion of the spectrum.
- #59: Reduction of O2 in packaging= anoxic package.
- #69: Report given in 2015.
- #77: M.P= 15-16*C
- #79: Polyhydroxybutyrate (PHB) PLA= Polylactic Acid ALD= a vapor phase technique used to deposit thin films onto a substrate.
- #80: Nano-cellulose fibers are treated with sulphuric acid or HCl, followed by Sonication. Sonication is the process of applying sound energy to agitate particles or discontinuous fibers in a liquid.