conference esn heini ws
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8/6/2019 Conference ESN Heini WS
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Workshop B
Sensory aspects of food packaging
Packagings improving the shelf life of productsRaija-Liisa Heiniö, VTT Biotechnology, Finland
ESN Conference -
Sensory evaluation - More than just food
25 - 26 May 2005, Madrid1 RLH
VTT BIOTECHNOLOGY
EU regulation
EU Directive 1935/2004
‘Active and intelligent foodpackaging materials should not
change the composition orsensory characteristics of foodor give such information of thesuitability of foods, which maymisinform consumers …'
Product = Food & Packaging
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VTT BIOTECHNOLOGY
Conventional interactions between packaging and foodFOOD PACKAGING ENVIRONMENT
Migration Chemical components
Scalping
Flavour components
Alcohol, fat, water etc.
CARRY-OVER: Flavour
PermeationLight induced changes,
oxygen, water, organicvolatiles,impurities fromenvironment
Flavour components
water, carbon dioxide etc.
VTT BIOTECHNOLOGY
Communicative Packaging
Hello
I do no harm
I feel good
I am original
It’s me
IngridIngrid WienkWienk / A&F / A&F
Conventional tasks of foodpackage: contain, protect & promotethe product
Novel tasks of food package
•Active packaging increases the
shelf life of food or maintains orimproves its suitability
•Materials release or absorbcomponents from food or itsenvironment
•Intelligent packaging - Control thesuitability of food or its immediateenvironment
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VTT BIOTECHNOLOGY
Advances of active packaging Advances of active packaging
• maintenance of quality without food additives
• efficient oxygen scavenging
• can be considered as 'smart weapons' & 'tailoredtechnologies' to solve particular problems
• good solutions for SMEs
Advances of smart packaging Advances of smart packaging
• improved control and maintenance of cold chain• improved sensory quality and safety control
• quality labels as marketing tools
VTT BIOTECHNOLOGY
Examples of active and smart/ intelligentpackaging concepts
Active packaging conceptscommercially available or under
development
Smart packaging conceptscommercially available or
under development
•separate oxygen scavenging sachets•oxygen scavenging labels•separate ethanol emitting sachets
•time-temperature indicators•oxygen indicators
•oxygen scavenging packagingmaterials•antimicrobial packaging materials
•leak indicators•carbon dioxide indicators•freshness indicators
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VTT BIOTECHNOLOGY
FRESHNESSINDICATOR LEAKLEAK
INDICATORINDICATOR
TIMETIME--
TEMPERATURETEMPERATURE
INDICATORINDICATOR
Deterioratedraw material
quality
Acceptablequality
Rejectablequality
Shelf-life
Temperatureincrease
Packageleakage
( ( ( ( ( (
Intelligent packagingÙ
Improved quality control
VTT BIOTECHNOLOGY
Correlation between sensory quality of cold-smoked rainbow trout and TTI colour
y = -0.125x + 1.1267
R 2 = 0.9493
0.4
0.5
0.6
0.7
0.8
0.9
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0 1 2 3 4 5
Odour (0-5)
I n d i c a t o r c o
l o u r
TIMETIME--TEMPERATURE INDICATORTEMPERATURE INDICATOR
Fresh-Check,LifeLines Technology
VITSAB
Commercial time-temperature indicators
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VTT BIOTECHNOLOGY
•based on oxygen sensitive dye
•colour change from white to bluein the presence of a leakage(oxygen enters the package)
Leak indicator suitable for modified atmosphere packages
LEAK INDICATORLEAK INDICATOR
VTT BIOTECHNOLOGY
Effect of package integrity /oxygen scavenger on the colour
of cooked ham
• oxygen scavenger hada conciderable effect ofthe sensory quality ofcooked ham
• colour of the oxygenindicator correlated verywell with microbiologicaland sensory quality ofcooked ham when usedtogether with oxygenscavenger
LEAK INDICATOR & OXYGEN SCAVENGERLEAK INDICATOR & OXYGEN SCAVENGER
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VTT BIOTECHNOLOGY
Odour of unmarinatedpoultry as a function of time
0
1
2
3
4
5
6
0 5 10 15 20
time (d)
o d o u r s c o r e s
1.odour-1
1.odour-2
0 5 10 15 20
time (d)
c h a n g e o
f t h e
i n d i c a t o r
Ind-1
Ind-2
+
+ +
+ + +
Colour of myoglobin basedfreshness indicators as afunction of time
FRESHNESS INDICATOR
VTT BIOTECHNOLOGY
Attitudes and expectations of Finnish retailerstowards intelligent packaging systems
• Commercially available indicators not yetwidely adapted
• Knowledge about attitudes and
expectations of retailers helps to direct thedevelopment of intelligent systems
• AIM: to explore the factors that retailersperceive as benefits or drawbacks in theapplication of intelligent packaging
• 33 personal interviews producingqualitative information on the applicationof intelligent packaging systems
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VTT BIOTECHNOLOGY
Expected effect of intelligent packaging on the product qualityand safety
0% 20% 40% 60% 80% 100%
LI / retailer
LI / consumer
FI / retailer
FI / consumer
TTI / retailer
TTI / consumer
improve
not change
decline
Quality and
safety of the
food product
would...
VTT BIOTECHNOLOGY
Expected desirability of intelligent packaging
0% 20% 40% 60% 80% 100%
LI / retailer
LI / consumer
FI / retailer
FI / consumer
TTI / retailer
TTI / consumer
be desirable
make no difference
be undesirable
Adaptation of
intelligent
packaging would...
...in the own
perspective of the
interviewee
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VTT BIOTECHNOLOGY
Retailers´ attitudes / Results• Intelligent concepts expected to have positive effect on the quality an
safety of packed food products
• Most beneficial as additional and complementing aids in the safetymanagement of the retailers
• Consumers may value the information provided by intelligent systems;Intelligent systems may improve consumer service
• Many interviewees feared that intelligent systems in consumerpackages might cause confusion, interpretation problems & wastage
• Problems more likely in consumer packages than in professional useat the retailer or in the catering services
• Despite of some concerns, retailers' attitudes towards implementationof intelligent packaging concepts predominantly positive