1

By NITHYA.C2011-06-012

2

FOOD PACKAGING

FUNCTIONS

1.Protection

2.Communication

3.Convenience

4.Containment

3

Intelligent packaging vsActive packaging

4

INTELLIGENT PACKAGING

A packaging system that is capable of

carrying out intelligent functions like

• Detecting

• Sensing

• Recording

• Tracing

• Communicating, and

• Applying scientific logic

5

• To facilitate decision-making

• To extend shelf life

• Enhance safety

• Improve quality

• Provide information and

• Warn about possible problems

6

INTELLIGENT PACKAGING SYSTEMS

1.Indicators

2.Radio Frequency Identification Tags

(RFID)

3.Sensors

7

INDICATORS

Substances that indicate the

presence or absence of

another substance or the

degree of reaction between

two or more substances by

means of a characteristic

change, especially in colour

8

1. Time-temperature indicator

• Gives information on temperature

• Shows the variation and history in

temperature

• Visualised as a colour movement or

colour change.

9

• Partial history indicators

• Full history indicators

Use

• Foods stored under chilled and frozen

conditions

Types

Reaction mechanisms

• Diffusion

• Polymerisation

• Enzyme reaction

10

CURRENT COMMERCIAL TTI

† PRODUCTS

11

Fresh-Check®

• Full history indicator

• Polymerisation

12

13

3M MONITOR MARK

• Partial-history indicator

• Diffusion

14

Check point

• Full history indicator

• Two separate compartments

1.Enzyme solution,lipase plus a pH

indicating dye compound

2.Substrate15

pH change results in a color change

16

OnVuTM

The heart of the OnVu label

becomes paler as the ambient

temperature accumulates

This indicates gradual decay17

18

19

2.Oxygen indicator

• Gives information on leakage

• usage area - controlled or modified atmosphere food packaging

• Ageless-eye

• Vitalon

• Samso-Checker

20

Ageless-eyeO2 indicator tablet

O2 concentration in atmosphere ≤ 0.1 % → indicator is pinkO2 concentration in atmosphere ≥ 0.5 % → indicator is blue

21

22

Professor Andrew Mills with

food packaging incorporating

the intelligent plastic indicator.

The yellow part is the indicator

and it has changed colour to

show that the food it contains

has spoiled.

Professor Andrew Mills

lights the way: a small blue

colour-changing disc can

be seen near the bacon

23

Photographs of oxygen indicator ink printed on a MAPed

food package.

Left: Before UV activation. Middle: After UV activation.

Right: On opening the package. 24

Carbon dioxide indicator

• Gives information on concentration of

carbon dioxide

• Usage area-controlled or modified

atmosphere packaging

25

Pathogen indicator

• Gives information on microbiological

status

• Meat ,fish or poultry packaging

• Reagents are various chemicals

reacting with toxins

26

Freshness indicators

• Indicate the microbial quality of the product by reacting to the metabolites produced in the growth of microorganisms

• FreshTags®

• Timestrip®

• RipeSense®

• SensorQTM

27

WORKING

Colour indicating tags attached as a small adhesive

label to the outside of packaging film can be used to

monitor the freshness of perishable food products such

as seafood. 28

Fresh Tag®

– Indicator sensitive to volatile nitrogen compounds.

–packaging of fish

–Colour change in response to the release of volatile amines

29

RipeSense®

- RipeSense® indicates the ripening of fruits.-This sensor changes color when it reacts witharomatic compounds

30

SensorQTM

• Beef and poultry

• Sulfide gas, by microbial growth

31

32

RADIO FREQUENCY

IDENTIFICATION TAGS(RFID)

Advanced form of data information carrier that can identify and trace a product

33

Types

• Passive tags

• Active tags

• Common RFID frequencies range

from low (125 kHz) to UHF (850–900

MHz)

34

Features

• Traceability

• Inventory management

• Labour saving costs

• Security and promotion

of quality and safety

• Prevention of product

recalls

35

36

System of reading RFID tags

37

Sensors

A sensor is defined as a device used to

detect, locate or

quantify energy or matter, giving a signal

for the detection

or measurement of a physical or

chemical property to

which the device responds

38

Intelligent sensors

Two functional units:

• Receptor - transformes chemical or

physical information into a form of

energy

• Transducer - transforms this energy

into a useful analytical signal 39

1.Formation of bacterial metabolite

2. Dissociation in aqueous phase

3. Result: Increase in conductivity and NH4+

content40

Bio-Sensors

Compact analytical devices that detect,

transmit and record information

pertaining to biological reactions

41

Components

• Bioreceptors- organic materials such

as enzymes, antigens, microbes,

hormones and nucleic acids

• Transducers -electrochemical, optical,

calorimetric,etc., and are system

dependent

42

43

Food Sentinel System™

• Capable of continuous detection

of contamination

• Immunological reactions

occurring in part of a barcode

• The barcode is rendered

unreadable by the presence of

contaminating bacteria44

ToxinGuard

• A visual diagnostic system that

incorporates antibodies in a

polyethylene-based plastic

packaging

• capable of detecting Salmonella

sp., Campylobacter sp.,E. coli

and Listeria sp.

45

Gas Sensors

Devices that respond

quantitatively and

reversibly to the presence

of a gaseous analyte by

changing the physical

parameters of the sensor

and are monitored by an

external device

46

ADVANTAGES

• Provides the user with reliable and correct

information on the conditions of the food, the

environment and the packaging integrity

• Enables the detection of calamities and

possible abuse through the entire supply

chain, from farm to fork.

• Reducing food loss and waste

47

• Prevent unnecessary transport and

logistics from an early stage

• Enhancing food safety and biosecurity

• Enhancing food quality assurance

48

DISADVANTAGES

• Extra cost

• Possible migration issues of complex

packaging materials into product

• Lack of recyclability of disposable

packages

• Possible mistrust/confusion of

technology

49

CASE STUDY 1

• Title:- Chitosan biobased and

intelligent films: Monitoring pH

variations

Cristiana,M.P et al

50

Chitosan

• Natural polymer

• Biodegradability

• Ability to retard the transport of moisture, gas, flavour and lipids

Anthocyanins(ATH)

• Polyphenolic plant pigments

• Colour changes depending on the

pH 51

Objective

• To obtain and characterize the fast

pH-colourimetric indicator device,

applying a simple manufacturing

technique, using food grade and

biodegradable materials

52

Materials

• Chitosan

• Anthocyanin from grapes

• Acetic acid

• sodium chloride and other salts

53

Method

Film formation

• Dispersing chitosan (2.0 g/100 g) in aqueous

acetic acid

• The suspensions were homogenized by

magnetic stirring at room temperature for

60 min until complete dissolution.

• 1.0 g/100 g ATH was homogenized in

filmogenic suspension

• Poured into Petri dishes

54

• Colour response efficiency

• Water vapour transmission rate (WVTR)

• Soluble matter (SM)

• Moisture content (MC)

• Mechanical properties

• Scanning electron microscopy (SEM)

• Film thickness

55

Results and discussion

• Homogeneous, thin, flexible and dark

violet films were obtained

56

Characterization of CF and C-ATH films

• The addition of ATH into chitosan

matrix film reduced in 27% the WVTR

57

• The water solubility and water vapour

transmission rate of C-ATH were

decreased to 60% and 48%,

respectively, as compared to control

film (CF, without indicator)

58

Mechanical properties

59

The E and TS did not alter significantly in C-ATH

as compared to CF, but the flexibility was reduced

47% as a consequence of the lower moisture

content.

60

Colour response efficiency

61

• An intelligent and biobased indicator

packaging material system was obtained

mainly for food products that alter the pH

value during the deteriorative process

• The C-ATH could offer an efficient alternative

to trace down food packaging giving a safe

and quality product package due to the pH

variation information during the transport

and storage

62

CONCLUSION• Intelligent food packaging is an

innovative technology which is

developing in recent years

• Benefits in product quality and safety,

shelf life and more efficient supply chain

management have to outweigh

production costs.

63

• Further research is necessary to

develop low-cost indicators and

microsensors

• Food-specific mathematical models

need to be developed for translating

the measured information with the

quality perception of the consumer

64

• When these issues have been tackled,

intelligent packaging offers an

enormous potential for commercial

applications to improve supply chain

management and guarantees for

product quality for consumers

65

REFERENCE• Adriana,P.2013.Time temperature indicators as

devices intelligent packaging. Acta Universitatis

Agriculturae et Silviculturae Mendelianae Brunensis.LXI,

No. 1: 245–251.

• Andrew,M.2005. Oxygen indicators and intelligent inks

for packaging food, The Royal Society of Chemistry. 34:

1003–1011.

• Cristiana, M.P.Y., Vinicius ,B.V.M., Mariana,E. D.

M.,and Telma,T. F. 2014.Chitosan biobased and

intelligent films: Monitoring pH variations.LWT - Food

Science and technology.55:83-89

66

• Jenneke,K., Matthijs,D., Paul,V.,and

Van,B.2013.Monitoring the Quality of Perishable Foods:

Opportunities for Intelligent Packaging .Critical Reviews

in Food Science and Nutrition. 54:645–654 .

• Kerry,J.P., Grady,M.N.O.,and

HoganPast,S.A.2006.Current and potential utilisation of

active and intelligent packaging systems for meat and

muscle-based products: A review.Meat Science. 74:113–

130.

• Kit,Y., Paul,T.,Takhistov.,and Joseph,Miltz.2005.

Intelligent packaging:concepts and applications. Journal

of food science,70(1).

67

• Mike,V.,Peter.R.,Frank,D.,and Bruno,D.Intelligent food

packaging: The next generation.2014. Trends in Food

Science & Technology.20:1-16.

• Pereira,D.A.Cruz.,and Paseiro,L.2012.Active and

Intelligent Packaging for the Food Industry. Food

Reviews International.28(2): 146-187.

• Semih,O.and Buket,Y.2008. Intelligent packaging.

LogForum.4:4.

68

69

70