Healthier food through Bioactive packaging

Speaker:

Manoj SolankiDairy ChemistryNDRI, Karnal

Innovative technological developments in the production of functional foods, whose bioactive principles and actuators are devised to be contained within packaging or coating materials.

Bioactive packaging - food package or coating is given the unique role of enhancing food impact over the consumer’s health

Introduction

Growth of functional foods is expected to be higher, i.e. up to 5 times at its highest, over the next few years compared to that of total packaged foods .

(www.euromonitor.com)

In most commercial functional foods are added a number of bioactive components that are considered to be beneficial to the health of the consumers.

(Falk, 2004)

Introduction

Industrial limitations

Currently, the majority of commercial functional foods are presented with the bioactive components contained within compatible foods, an aspect which imposes to the food industry a number of limitations

Loss of functionality -processing, storage and/or commercialization

Oxidation

Production line change

These previous technologies would, in our vision, be redesigned for its implementation in packaging materials, creating thus a whole new packaging technological discipline that can be generally termed as bioactive packaging. (Lagaron, 2005)

Bioactive packaging materials- capable of withholding desired bioactive principles in optimum conditions until their eventual release into the food product

Bioactive packaging concepts

definition

Bioactive packaging materials is capable of withholding desired bioactive principles in optimum conditions until their eventual release:

- into the food product;- through controlled or fast release during storage;- just before consumption.

Active and bioactive packaging

The main difference:

Active packaging means maintaining or increasing qualityand safety of packaged foods, ensure a shelf life of packaged food products.

Bioactive packaging has a direct impact on the health of the consumer by generating healthier packaged foods.

Development of bioactive packaging

Controlled release Micro- and nanoencapsulation Enzymatic activity

Functional concept including prebiotics, probiotics, phytochemicals, marine oils, lactosefree foods, encapsulated vitamins, bioavailable flavonoids. (Lagaron, 2005)

Most food products reach the consumer with some sort of packaging (including coating) technology, packaging has become a major partner in the food chain.

Integration and controlled release

Currently, industrial demand for technologies ensuring the stability of bioactive compounds in foods remains strong.

New technologies such as micro- and nanoencapsulation.

Biomedical field- the development of matrixes for controlled release of bioactive substances (drugs) is already a fact.

Biodegradable and/or sustainable materials

Phytochemicals

Vitamins

Nanofibers

Prebiotics

Smart biopolymers derived from microorganisms

controlled release materials

Non-nutritive plant chemicals that contain protective, disease-preventing compounds.

More than 900 different phytochemicals have been identified as components of foods, and many more phytochemicals continue to be discovered today. (Liu, 2006)

They are associated with the prevention and/or treatment of: Cancer, diabetes, cardiovascular disease, and hypertension.

(Bloch & Thomson, 1995)

Help to prevent cell damage, cancer cell replication, and decrease cholesterol levels.

Phytochemicals

Many phytochemicals are polyphenolic compounds with antioxidant activity.

Antioxidative effect of phenolics in functional foods is due to a direct free radical scavenging activity and an indirect effect arising from chelation of prooxidant metal ions.

(Shahidi, 2004)

Many phenolics are found in oilseeds, but during the processing steps of refining, bleaching and deodorization a large portion of phytochemicals are removed. They are essential for health promotion and disease prevention. (Mattila-Sandholm et al., 2002)

Vitamins are essential for good health. Food can supply all the vitamin requirements provided that the diet is adequate and well-balanced.

Moreover, some vitamins are destroyed during processing. Most of the losses are due to heat generated during the canning and freezing steps (e.g. blanching, pasteurisation and sterilisation).

Vitamins

Dietary fiber consists of the structural and storage polysaccharidesand lignin in plants that are not digested in the human stomach and small intestine.

Dietary fiber has demonstrated benefits for health maintenance and disease prevention and as a component of medical nutrition therapy.

(Etherton et al., 2002)

Dietary fiber

Prebiotic is considered to be any food component that escapes digestion in the small intestine and enters the colon, where it may serve as a growth substrate for intestinal bacteria.

(Roberfroid, 2001)

Prebiotics identified thus far are non-digestible carbohydrates including lactulose, inulin, and a range of oligosaccharides that supply a source of fermentable carbohydrate for the beneficial bacteria in the colon.

prebiotic

fabrication of the films

High temperature

vitamins

Structure of the material

Bioactivesubstance release

Humidity pH

multilayer structures

control layer

matrix layer

barrier layer

paint

The inner control layer is thought to govern the rate of diffusion of the active substance- controlled/fast releasebarrier function to protect the bioactives from direct food or food moisture contact before application of the triggering mechanism upon food package opening.

Sorbate-releasing plastic film for cheese packaging

Mechanism

Food

site-specific, stage-specific or signaled by changes in pH, temperature, irradiation or osmotic shock.

Site-specificpHTemperature

Microencapsulation is defined as a technology for packaging solids, liquids, or gaseous substances in miniature, sealed capsules that can release their contents at controlled rates under specific conditions.

Encapsulated materials can be protected from moisture, heat or other extreme conditions, thus enhancing their stability and maintaining viability . (Garcia, & Beristain, 2004)

Release can be site-specific, stage-specific or signaled by changes in pH, temperature, irradiation or osmotic shock. In food industry, the most common method is by solvent activated release.

Micro- and nanoencapsulation

Immobilization of enzymes- food production lines -technological advantages over the use of free enzymes such as reusability, improved stability to temperature, resistance to proteases and other denaturing compounds and improved activity. (Katchalski-Katzir, 1993)

Objective of these bioactive materials is to catalyse a reaction, decreasing the concentration of a non-desired food constituent, and/or producing a food substance beneficial to the health of the consumer.

Enzymatic packaging

Immobilized naringinase in a plastic package. The results indicated that the grapefruit juice reduced its bitterness by hydrolysis of naringine, a bitter principle of citrus juices.

(Soares and Hotchkiss 1998)

Binding of b-galactosidase and cholesterol reductase in the package walls for the hydrolysis of lactose and cholesterol, respectively. (Brody & Budny, 1995)

UHT milk produced by a conventional process, could be packaged in a b-galactosidase- bioactive package and during storage, the product would transform into a low-lactose or free-lactose product. (Lagaron,2005)

Enzymatic packaging

The principle of in-package processing: cholesterol reduction of milk with covalently immobilized cholesterol reductase enzyme. (Brody & Budny, 1995)

Manufacturing of enzymatic packages will depend on the nature of the biocatalyst (e.g., whole cells or purified enzymes), the envisagedstorage conditions, the type of food to be packed and the specific application of the biocatalyst.

Immobilization of enzymes

Adsorption Ionic binding Covalent attachment Crosslinking Entrapment

(Van Rantwijk, & Sheldon, 2000)

An entrapment method- enzyme-based oxygen scavenger laminate

enzyme solution + additives

paper carrier

Polyethylene films

heated under pressure

enzymes in the

package

(Andersson & Nielsen, 2002)

Surface topography of modified (D) and unmodified (A) LDPE shown using Atomic Force Microscopy

Desirable characteristics should be

High affinity to proteins, Availability of reactive functional groups or chemical

modifications, Hydrophilicity, Mechanical stability and rigidity, Regenerability, Ease of preparation in different geometrical Non-toxicity, Biocompatibility,Food and drug regulations complying And affordability from a price perspective

materials

Carrageenan, chitosan, gelatin, polylactic acid (PLA), polyglycolic acid (PGA) and alginate are very promising materials.

Carrageenan has a long history of safe food applications most support for applications in enzymatically active food packages.

(Van de Velde & Bakker, 2002)

Chitosan is a natural polymer and has been widely used as a supporting material. (Kumar, 2000)

Chitosan can provide many advantages . It possesses hydroxyl (OH) and amino (NH2) groups, which link with enzymes easily and can be cross-linked to prevent from dissolution in acidic solutions (pH < 2)

(Rorrer, Hsien, & Way, 1993)

materials

Gelatin is a natural, biodegradable, biocompatible, nontoxic and readily available polymer as a carrier for enzymes.

Capability to retain the enzyme viability and activity and, as observed with other immobilization matrixes, enhancing thermal stability of the immobilized biocatalysts. (Nagatomo & Matsui, 2005)

PLA and PGA are Food and Drug Administration (FDA) approved materials because they are degraded by hydrolysis to products which can be metabolized and excreted. Both of them are potential matrixes for the encapsulation of enzymes.

(Lazzeri & Giusti, 2005)

materials

Recent

Bioactive packaging technologies for extended shelf life of meat-based products (Ve´ronique, 2009)

Bioactive packaging materials from edible chitosan polymer—antimicrobial activity

(V. Coma, A. Deschamps, and A. Martial, 2011)

(Ko Yang,2012,http://www.boredpanda.com/creative-packaging-designs,march )

Bioactive packaging for milk that changes color according to storage

Bioactive packaging is thus a novel set of technologies designed to give response to a number of issues related to the feasibility, stability and bioactivity of functional ingredients for the food industry.

These technologies aim to integrate the bioactives within new packaging and coating material concepts and can greatly benefit from previous developments in the pharmaceutical and biomedical sectors and from the unique properties of synthetic and biomass derived biopolymers.

conclusion

Thank you