ACTIVE PACKAGING OF FRUITS AND VEGETABLES

PRESENTED BY: RASHMI RAWATACTIVE PACKAGING OF FRUITS AND VEGETABLESPRESENTED BY: RASHMI RAWAT

Introduction

2The demand for high quality fruits and vegetables is increasing owing to their numerous health benefits. However, their quality is a key concern for the consumers; packaging is one of the viable options to extend the shelf life of fresh fruits & vegetablesSeveral factors like temperature, oxygen, cultivar, handling, ethylene and respiration rate influence the shelf life of them, a proper packaging and its gas exchange design extends the shelf life to a considerable amount of timeInnovate packaging techniques like modified atmosheric packaging, active and intelligent packaging, use of antimicrobial extends the shelf life of fruits and vegetables to a significant amount to time

Introduction3 Active packaging refers to theincorporation ofcertain additives into packaging film or within packaging containers with theaim ofmaintaining andextending product shelf lifePackaging may be termed active when it performs some desired role in food preservation other than providing an inert barrier to external conditionsActive packaging includes additives or freshness enhancers that are capable of scavenging oxygen, adsorbing carbon dioxide, moisture, ethylene and/or flavour/odour taints, releasing ethanol, sorbates, antioxidants and/or other preservatives, and/or maintaining temperature control

History4Smart films were first mentioned in the literature in 1986, the word smart being used in connection with selectively permeable films used for MAP.The selective permeability was created by strip lamination of LDPE and PET films, allowing CO2 to exit the package and preventing excess O2 from entering According to one authority, the term smart packaging was coined in the mid- 1980s to describe package structures that allegedly sensed changes in the internal or surrounding environment

History contd..5Simultaneously, academics and true researchers, concerned that the term was too juvenile, invented the term interactive packaging to describe same entities and later shorten it to active packaging

Active packaging systems

6Active compounds are filled in sachets or pads, which are placed inside the packagesThose in which the active compounds are incorporated directly into or on the packaging materials

Factors influence the choice of the type and size of absorbent required7Nature of the food ( i.e., size, shape, weight)aw of the foodAmount of dissolved O2 in the food Desired shelf life of the product Initial O2 level in the package headspaceO2 permeability to the packaging material

Selected examples of Active packaging systems8Active packaging systemsMechanismsFood applicationsOxygen scavengersIron-based , metal/acid, metal catalyst, ascorbate/metallic salts, enzyme basedBread, cakes, cooked rice, biscuits, coffee, cheese, dried food and beveragesCarbon dioxide scavengers/emittersIron oxide/ calcium-hydroxide, ferrous carbonate/metal halides, calcium oxide/activated charcoalCoffee, fresh meats and fish, and other snack food product and sponge cakesEthylene scavengersPottasium permagnate, activated carbon, activated clays/zeolitesFruits and vegetables

9Active packaging systemsMechanisms Food applicationsPreservative releasersOrganic acids, silver-zeolite, spice and herb extracts, BHA/ BHT, vitaminsCereals, meats, fish, bread, cheese, snack foods, fruits and vegetablesEthanol- emittersEncapsulated ethanolPizza crusts, cakes, bread, biscuits, fish & bakery productsMoisture absorbersPoly(vinyl acetate) blanket, activated- clays & minerals, silica gelFish, meats, poultry, snack, foods, cereals, dried foods, sandwiches, fruits & vegetablesFlavor/ odor absorbersCellulose triacetate, acetylated paper, ferrous salt/ascorbate, activated carbon/ clays/ zeolitesFruit juices, fried snack foods, fish, cereals, dairy products& poultry

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Properties of major types of Ageless oxygen scavengers11Type Function awAbsorption speedCapabilities

ZDecreases O20.650.5 2 days 500- 2000 ccFXDecreases O2>0.850.5 1 days 20-300 ccEDecreases O2Decreases CO2>0.303- 8 daysO2: 25-200ccCO2 : 250-2000ccGDecreases O2Increases CO20.3 0.51- 4 days NA

122.CO2 emitters/absorbers:When there is high level of carbon dioxide in the headspace of packaged fruits, it retards the growth of aerobic microorganisms and thus reduces the respiration and senescence processes This technology uses the reaction of sodium bicarbonate and hydrating agents such as water with acidulates to produce carbon dioxideCO2 absorbing reactant is calcium hydroxide, at a high aw react with CO2 to form calcium carbonate

Ca(OH) 2+ CO2 CaCO3 + H2O

Respiration rates of selected commodities13CommoditiesRespiration rate at 5C (mLCo2kg-1 h-1 ) Dried fruits and vegetables, nuts60

Classification of Fruits According to their maximum ethylene production rate14

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16Flexible packaging materials such as low density polyethylene (LDPE) and linear low density polyethylene when impregnated with potassium permanganate become ethylene scavengerFresh fruits and vegetables, such as mango, tomato, banana, and papaya exhibit more shelf-life of two to three weeks when packed in such ethylene scavenging films The incorporation of ethylene scavengers improve the physico-mechanical properties of the packaging materials considerably

174. Ethanol emitters: Ethanol has been extensively used as an anti-microbial agent, particularly for surface sterilization and disinfection It acts against vegetative cells of microorganisms in high concentrationsEthanol is effective in extending the shelf-life of high water activity products by creating an anti-mold atmosphereThe most commercially used ethanol emitter system is the Ethicap or Antimold Mild from Freund Industrial, Co. (Japan)

18Ethicap consists of silicon dioxide powder (35%) containing adsorbed alcohol (35%) and water (10%). The sachet is composed of laminate of paper/ethyl vinyl acetate, which presents one of the lowest barriers to ethanol vapour of the commonly used materialsAnother type of sachet used has dual function, i.e., besides emitting ethanol it also provides oxygen scavenging. Two commercial available include: the Negamold also from Freund Industrial, Co. and Ageless SE from Mitsubishi

195.Moisture/water absorbers:Fruits produce water by transpiration. To maintain high quality of fresh fruits, important to control the atmospheric relative humidity during the storage.Excessive relative humidity inside the package promotes fungal and bacterial growth, while excessive water loss from packaged fruits leads to shrinkage and loss of quality and sensory propertiesVarious moisture scavengers have been used to modify the package humidity including silica gel, natural clays (e.g., montmorillonite), calcium oxide, calcium chloride, and modified starch Silica gels can absorb up to 35% of their own weight in water thus are very useful to maintain dry conditions within packages of dry foods, down to below 0.2 water activity while zeolites can absorb up to 24%

6.Flavor/odor Absorbers:20The sorption of flavors by polymeric packaging material is called Scalping & result loss of important flavorSynthetic Aluminum silicate zeolite, highly porous structure, incorporated into packaging material to absorb odorous aldehydeRemoval of bitter compounds limonin and naringin from citrus juices by using plastic bottle coating internally with cellulose acetate butyrate to absorb limonin & immobilization of naringinase in cellulose triacetate film to hydrolyze naringin

7. Preservative Releasers:21Two mechanism of action of packaging film:Either incorporated with in the film( migrating mechanism)Coated on the surface of the film ( non-migrating mechanism)Examples: silver zeolite, organic acids and their salts etc

Conclusions 22Active packaging is an emerging and exciting area of food technology that can confer many preservation benefits on a wide range of food products Active packaging is an emerging and exciting area of food technology that can confer many preservation benefits on a wide range of food products. Active packaging is a technology developing a new trust because of recent advances in packaging, material science, biotechnology and new consumer demands.The objectives of this technology are to maintain sensory quality and extend the shelf life of foods whilst at the same time maintaining nutritional quality and ensuring microbial safety

References 23Yam, K. L., "Encyclopedia of Packaging Technology", John Wiley & Sons, 2009, ISBN 978-0-470-08704-6Brody, A. L., "Active Packaging for Food Applications", CRC Press, 2001Kerry, J, and Butler, P, "Smart Packaging Technologies for Fast Moving Consumer Goods", Wiley, ISBN 978-0-470-02802-5Sabotka, I.; Junge, S.; Mandel, A.; Seibt, M.: "Smart Packaging - Intelligente Verpackung mit Mehrwert", in: Henning, J. (Publ.): "Verpackungstechnik", Beuth Verlag Berlin/Germany, 2014, ISBN 978-3-410-21469-4 Hurme, E., SipilainenMalm, T., and Ahvenainen, R. 2002. Active and intelligent packaging. In MinimalProcessingTechnologiesintheFoodIndustry.Ohlsson,T.andBengtsson,N.CRCPress,BocaRaton,Fl.Chap.5Robertson,G.L.2006.Activeandintelligentpackaging.InFoodpackaging:principlesandpractice 2nded.CRCPress,BocaRaton,Fl.Chap.14Yam,K.L.2000.Intelligentpackagingforthefuturesmartkitchen.PackagingTechnologyandScience. 13:8385 Yam,K.L.,Takhistov,P.T.,andMiltz,J.2005.Intelligentpackaging:conceptsandapplications

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