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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

1

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

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