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Nanotechnology in
Eco- Food Packaging
friendly
Packaging
Active and
Intelligent
Packaging
6th
Food
Packaging
Technology
Topic 6
Active and Intelligent Food Packaging
Dr. Nugraha Edhi Suyatma
Prof. Dr. Rizal Syarief
Department of Food Science and Technology
Bogor Agricultural University
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Passive vs Active, Smart/Intelligent
Packaging
Active/Intelligent
Passive Packaging
Packaging
Basic functions: • actively changes the
1. Protection condition of the packaged
2. Communication food to extend shelf-life or
to improve safety and
3. Convenience
sensory properties
4. Containment
• monitors the condition of
packaged foods to give
information about the
quality of the packaged
food during transport and
storage
ITP – IPB Nugraha E. Suyatma – Active and Intelligent Packaging
Packaging functions:
1. Protection ACTIVE PACKAGING
4. Containment
2
Active Vs Intelligent Packaging
Active packaging Intelligent Packaging
• Absorbers/scavenger: • Indicators
oxygen, ethylene,
• Sensors
humidity, temperature
• Automatic identification
• Releasers/emitters:
(RFID)
preservatives agent,
ethanol, CO2, T.
“smart” packaging
3
ACTIVE PACKAGING
Active packaging changes the condition of the
packaged food to extend shelf-life or improve food
safety or sensory properties, while maintaining the
quality of the packaged food.
Active Packaging
Scavenging/absorbing systems:
remove undesired compounds such
as oxygen, excessive water,
ethylene, carbon dioxide, odor, and
other specific food compounds.
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Examples of active packaging systems
Active packaging System mechanisms food Applications
Cont..
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ITP – IPB Nugraha E. Suyatma – Active and Intelligent Packaging
Active Packaging
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Active Packaging
Active Packaging
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O2 scavenger several requirements:
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Active Packaging
Active Packaging
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Apalikasi Oxygen Scavenger:
AA + ½O2→DHAA+H2O,
where AA is the ascorbic acid and DHAA is the
dehydroascorbic acid.
• developed by W.R. Grace and Co. (US)
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Enzyme-based oxygen scavengers
• Glucose oxidase is a potential enzyme for oxygen-
adsorbing processes
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UNSATURATED FATTY ACID based
oxygen scavengers
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Active Packaging
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FreshPax Oxygen Scavenger
Four main types: type B, D, R and M:
• Type B: for moist or semi-moist foods (aw
> 0.7).
• Type D: for dehydrated and dried foods.
• Type R: for refrigerated or frozen storage
temperatures.
• Type M: for moist or semi-moist foods,
which are packaged under MAP with CO2.
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ITP – IPB Nugraha E. Suyatma – Active and Intelligent Packaging
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ITP – IPB Nugraha E. Suyatma – Active and Intelligent Packaging
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Overview of Commercial Oxygen Scavenger
Principle/
Company Trade Name Type Active
substances
Mitsubishi Gas Chemical Co., Sachets
Ageless Iron based
Ltd. (Japan) and Labels
Toppan Printing Co., Ltd.
Fresilizer Sachets Iron based
(Japan)
Toagosei Chem. Ind. Co.
Vitalon Sachets Iron based
(Japan)
Nippon Soda Co., Ltd. (Japan) Seaqul Sachets Iron based
Finetec Co., Ltd. (Japan) Sanso-cut Sachets Iron based
Toyo Pulp Co. (Japan) Tomatsu Sachets Catechol
Plastic
Toyo Seikan Kaisha Ltd. (Japan) Oxyguard Iron based
Trays
Dessicare Ltd. (US) O-Buster Sachets Iron based
FreshMax Labels Iron based
Multisorb technologies Inc. (US)
FreshPax Sachets Iron based
Amoco Chemicals (US) Amosorb Plastic film Unknown
ITP – IPB Nugraha E. Suyatma – Active and Intelligent Packaging
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Effect of different treatments on bread slices at the
14th day of storage
c. EVOH film + 30% CO2/70% N2 d. PA/PE film + 30% CO2/70% N2 e. LDPE film
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Selection of the oxygen scavenger, considerations :
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ITP – IPB Oxygen absorber----Pizza
Nugraha E. Suyatma – Active and Intelligent Packaging
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Figure. Crown oxygen scavenger from Darex (W.R.Grace).
ITP – IPB Nugraha E. Suyatma – Active and Intelligent Packaging
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Active Packaging
Active Packaging
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ITP – IPB Nugraha E. Suyatma – Active and Intelligent Packaging
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The Ethylene Gas Impact
Active Packaging
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Active Packaging
Acetaldehyde
Acetaldehyde acetate
Violet Brown
ACTIVATED CARBON
ETHYLENE REMOVERS
Principle:
Metal catalysts on activated carbon remove ethylene from air
passing over the bed of activated carbon. Activated charcoal
impregnated with a palladium catalyst and placed in paper
sachets effectively removes ethylene by oxidation from
packages of minimally processed kiwi, banana, broccoli, and
spinach (Abe and Watada, 1991).
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ITP – IPB Nugraha E. Suyatma – Active and Intelligent Packaging
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ITP – IPB Nugraha E. Suyatma – Active and Intelligent Packaging
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• a promising form of active food packaging
• to reduce the growth rate of microorganisms
• to prolong shelf life and maintain food safety.
• In most solids or semisolid foods, microbial growth
occurs primarily at the surface.
• The concept of incorporating antimicrobial agents directly
into package films that contact the surface of the food
has been developed, particularly in Japan, USA, Europe.
• Hotchkiss (1995) enumerated alternative antimicrobial
packaging and summarized the issues relating to
antimicrobials in package structures and materials.
Food Food
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• a promising form of active food packaging
• to reduce the growth rate of microorganisms
• to prolong shelf life and maintain food safety.
• In most solids or semisolid foods, microbial growth
occurs primarily at the surface.
• The concept of incorporating antimicrobial agents directly
into package films that contact the surface of the food
has been developed, particularly in Japan, USA, Europe.
• Hotchkiss (1995) enumerated alternative antimicrobial
packaging and summarized the issues relating to
antimicrobials in package structures and materials.
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PRINCIPLE
• Antimicrobial packaging system is a hurdle to prevent
degradation of total quality of packaged food, providing
protection against micro-organisms.
Fig. 59
ITP – IPB Nugraha E. Suyatma – Active andThe
J. H. Han, Intelligent Packaging
University of Manitoba, Canada
ANTIMICROBIAL AGENTS:-
1. Natural antimicrobial agents
– Plant sources-extracts of spices, oils.
– Animal sources- chitosan.
– Microorganism sources- bacteriocins, enzymes.
2. Chemical antimicrobial agents
– Benzoic acid, sorbic acid, nipagin
FILMS:-
– LDPE, LLDPE, PET, polyolefin, EVA
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TYPES OF ANTIMICROBIAL PACKAGING
SYSTEM
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ITP – IPB Nugraha E. Suyatma – Active and Intelligent Packaging
METHODS OF INCORPORATING
ANTIMICROBIAL AGENTS INTO FILMS
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METHODS…
1 ADDITION OF SACHETS-PADS
METHODS…
EXTRUDER
(Source: Dzrby, PKGSC 430)
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ITP – IPB Nugraha E. Suyatma – Active and Intelligent Packaging
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Developing Antimicrobial packaging by direct incorporation
of preservative agent into film
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METHODS…
3. COATING OR ADSORPTION ON POLYMER
SURFACE
METHODS..
4. IMMOBILIZATION OF ANTIMICROBIALS BY
COVALENT LINKAGES
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METHODS…
5.ANTIMICROBIAL POLYMER
Chitosan polymer
Chitosan polymer
Poly-L-lysine
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ITP – IPB Nugraha E. Suyatma – Active and Intelligent Packaging
(Source: Darby, PKGSC 430
International Seminar on Emerging Issues in Food and Ingredients, Jakarta, September 29 – 30, 2010
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Microbiological quality - Total plate
count test during storage at room
temperature
Application of Total plate count (log CFU/g) Shelf-lif
Chitosan in Tofu day-0 day-1 day-2 day-3 (day)
Control 3.83 TNTC TNTC TNTC <1
Incorporation 4.52 TNTC TNTC TNTC <1
Incorporation + CEO 4.09 9.77 TNTC TNTC 2
Coating 3.94 5.80 8.29 9.37 4
Coating + CEO 4.94 8.08 9.17 9.34 4
Note:
• TNTC = too numerous to count
• At the end of storage, tofu samples were lost the pleasant
fresh flavor, emitted a strong sour odor and their color turned
darker.
International Seminar on Emerging Issues in Food and Ingredients, Jakarta, September 29 – 30, 2010
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Texture analysis
A=Control
B=Incorporation
C= Incorporation + CEO
A B C D E D= Coating + CEO
E= Coating
Chitosan Application
• There are significant differences in Tofu gel strengh.
• Tofu coated by chitosan without CEO has the highest gel strength.
• The gel strength of tofu: control < Chit (I)+CEO < Chit (I) < Chit (C) +CEO <
Chit (C).
International Seminar on Emerging Issues in Food and Ingredients, Jakarta, September 29 – 30, 2010
(a) (b)
SEM Micrograph of the surface of Tofu: a) control, b) coated
Chitosan + CEO
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Application of antimicrobial packaging
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Application of antimicrobial packaging
Antimicrobial Substances
ETHANOL EMITTER
• Ethyl alcohol has been known for a century to act as
preservatives
• Ethanol vapor has been shown to be effective in controlling
molds ilcluding: Aspergillus and Penicillium sp; bacteria
including Staphiylococcus, Salmonella, E. coli and yeast.
Comercial Ethanol generators
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ITP – IPB Nugraha E. Suyatma – Active and Intelligent Packaging
Odour scavengers
• To scavenge the malodorous constituents
of both oxidative and non-oxidative
biochemical deterioration:
– sulphurous compounds and amines from
protein/amino acid breakdown
– aldehydes and ketons from lipid oxidation or
anaerobic glycolysis.
care must be taken as in some cases these
odours may be a signal indicating that the
products are exceeding the microbial or chemical
limits.
ITP – IPB Nugraha E. Suyatma – Active and Intelligent Packaging
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Exemple of Odour scavengers
To reduce malodorous amines (e.g. TMA),
resulting from protein breakdown in fish muscle:
Using acidic compounds, e.g., citric acid,
incorporated in polymers.
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Aroma Emissions from
PACKAGING
Flavour incorporation in packaging material
might be used to minimise flavour scalping.
to mask off-odours coming from the food or the
packaging.
EXEMPLE:
Polyvel Inc., (Hammonton, NJ), USA: made by
incorporating liquid additives, such as fragrance
oil, during plastic PE extrusion.
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SMART PACKAGING FOR DAIRY PRODUCTS
Self-Heating Can
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Self-Heating Can
Self-Chilling Can
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Self-Chilling Can
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APLIKASI KOMERSIAL DI INDONESIA
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APLIKASI KOMERSIAL DI INDONESIA
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Tugas Kelompok
• Buatlah desain kemasan aktif dan/atau
Inteligen untuk produk-produk tradisional
Indonesia.
– Bentuk Paper
– Intro: Penjelasan tentang produk, karakteristik
produk (keawetan, faktor kerusakan produk)
– Solusi kemasan aktif yang ditawarkan.
– Analisis teknis dan ekonomi (kira-kira berapa
persen akan menambah harga jual)?
– Improvisasi dan kreativitas, terserah anda.
ITP – IPB Nugraha E. Suyatma – Active and Intelligent Packaging
INTELLIGENT PACKAGING
(Revisi ke-11, 20 Sept 2016)
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ACTIVE
PACKAGING
INTELLIGENT PACKAGING
Intelligent packaging could be defined as a packaging
system that is capable of carrying out intelligent functions
such as sensing, detecting, tracing, recording and
communicating (Ahvenien, 2003).
A package can be intelligent if it has the ability to track the
product, sense the environment inside or outside the
package, and communicate with human.
Intelligent packaging could be defined as a packaging
technique containing an external or internal indicator for
the active product quality and history.
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Intelligent Packaging
1.Indicators
• Time/temperature indicator, Oxygen indicator, Carbon
dioxide/Oxygen indicator, Colour indicator, Pathogen
indicator, Breakage indicator, Freshness indicator (microbial
or pathogens spoilage), Leak indicator (tamper proof)
2. Sensors
• Intelligent sensors, Bio-Sensors, Gas sensors, Fluorescence
based oxygen sensors.
3. Radio Frequency Identification Tags (RFID)
Types of indicators
• External indicators
– Time-temperature indicators
– Indicators of physical shock
• Internal indicators
– placed - in atmosphere of packaging
- part of the lid
– Indicators of O2, CO2, MO and pathogens.
• Others
– Special line codes
– Specific indicators
ITP – IPB Nugraha E. Suyatma – Intelligent Packaging
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Quality indicators for packaged
food products can be either on
direct or indirect freshness
evaluation.
ITP – IPB Nugraha E. Suyatma – Intelligent Packaging
Pathogen indicators Various chemical and Specific pathogenic Perishable foods such
(int.) immunochemical methods bacteria such as as meat, fish, poultry.
reacting with toxins E. coli O157
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Intelligent packaging functions
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a) Fresh Tag®
– Indicator sensitive to volatile nitrogen
compounds.
– Is typical for packaging of fish.
– Colour change in response to the release of
volatile amines, which are typical of ageing and
degradation of fish meat by microorganism.
– It is a label that contains a plastic chip with
a reagent and „taper“, which passes into
container.
ITP – IPB Nugraha E. Suyatma – Intelligent Packaging
b) Indicator of H2S
– for determining the quality of poultry products
packed in MAP.
– Freshness indicator is based on the colour
change of myoglobin by H2S, which is produced
in considerable amounts during the ageing of
packed poultry during storage.
– The indicators were prepared by applying
commercial myoglobin dissolved in a sodium
phosphate buffer on small squares of agarose.
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c) Chromogen indicators
– based on a colour change of chromogenic
substrates after reaction with enzymes
produces by contaminating microbes,
– suitable for detecting microbial contamination
in liquid products.
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e) indicator Toxin GuardTM
– System used PE packaging materials that
contain immobilized antibodies to detect the
presence of pathogenic bacteria (Salmonella,
Campylobacter, E. coli O157, Listeria)
– Bacterial toxin is bound to the immobilized
antibody in contact with packaging material,
reaction – colour change.
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Courtesy of Islem A. Yezza
Contaminating bacteria
render barcode
unreadable
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f) CO2 indicator
– Monitoring the formation of CO2 generated
by the growth of MO,
– indicator responds to the change in pH by
changing colour.
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ITP – IPB Nugraha E. Suyatma – Intelligent Packaging
g) Indicators sensitive to
miscellaneous microbial metabolites
– A diamine dye-based sensor system
responding to the presence of
diacetyl vapour.
– Diacetyl is a volatile compound
evolving from meat.
– Diacetyl migrating through the
packaging material would react with
the dye and induce a colour change.
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Indicators / Sensors – Ripeness Sensors
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2. Temperature indicators
– provide an overview of the temperatures that were
actually exposed to packaged product
• heating of food, cold chain
– principle based on the physical, chemical,
microbiological and enzymatic reactions
– response = reversible colour change of indicator
= mechanical deformation
= movement of colour field etc.
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KEMASAN TRANSPORTASI PANGAN BEKU
CEN Directive 92/1 : Agreement on Transport of Perishables
(ATP) yang telah diratifikasi oleh lebih dari 30 negara
(termasuk USA):
• Suhu selama transportasi dingin (cold chain) tidak boleh
melebihi dari batas suhu tertinggi untuk komoditas pangan:
• -20 °C untuk Es krim (di USA disarankan -23°C)
• -18 °C untuk ikan beku
• -12 °C untuk sebagian besar pangan kecuali butter
• -10 °C untuk butter
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Kool Watch
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ITP – IPB Nugraha E. Suyatma – Intelligent Packaging
Time-temperature indicators
• 3M Monitor Mark is diffusion-based indicator
label and is on the color change of an oxidable
chemical system controlled by temperature-
dependent permeation through a film. The action
is activated by a blue-dyed fatty acid ester
diffusing along a wick.
• Fresh-Check - is based on a solid state
polymerization reaction, resulting in a highly
coloured polymer. The response of the TTI is the
colour change measurable as a decrease in
reflectance
• CheckPoint – enzymatic reaction
ITP – IPB Nugraha E. Suyatma – Intelligent Packaging
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O2 indicator
• As indicator of cover leakage (MAP).
• The increased concentration of O2 as the
selected value in MA → indicator irreversibly
changes colour → warns consumers that the
product is not right (which is visually more
noticeable on the product).
• Verification of the effect of oxygen absorber.
Ageless-eye
• O2 indicator tablet which controlling
normal function of Ageless absorber
– O2 concentration in atmosphere ≤ 0.1 % →
indicator is pink
– O2 concentration in atmosphere ≥ 0.5 % →
indicator is blue
67
Courtesy of Islem A. Yezza
Humidity indicator
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ITP – IPB Nugraha E. Suyatma – Intelligent Packaging
B) Intelligent packaging
providing more comfort
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Thermochromic Inks
• Are inks that become visible only at certain
temperatures
• Are supplied as two components (both water
based) as:
– Active temperature sensitive product
– Carrier resin for printing
• Typical options suitable for beverage consumption
purposes:
– Fully activated at 5oC and below (not a standard
product)
– Fully activated at 8oC and below
ITP – IPB Nugraha E. Suyatma – Intelligent Packaging
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APLIKASI THERMOCHROMIC INK
• Recognized by Time
Magazine as one of
the “Most Amazing
Inventions Of 2004”
• Featured on “The
View”
71
Mar De Frades Case – Making Waves
With Thermochromic Inks (2)
Chocolate
ideal temperature for consumption 22 ºC
72
C) Intelligent packaging to
improve traceability and
authenticity
RFID Defined
• RFID (radio frequency identification) is a technology
that incorporates radio frequency to uniquely
identify an object
• RFID is coming into increasing use in industry as an
alternative to the bar code
• The advantage of RFID is that it does not require
direct contact or line-of-sight scanning and can read
many tags simultaneously
• System consists of three
components
–Antenna
–Transceiver (Antenna / transceiver often
combined into one reader)
–Transponder (Tag, also called Electronic
ITP – IPB
Product Code (EPC) tag). Nugraha E. Suyatma – Intelligent Packaging
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Courtesy of Kalliokoski, 2007
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ITP – IPB Nugraha E. Suyatma – Intelligent Packaging
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