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by Katie Clay Sabatini, RD, LDN Express Advanced Not a Galaxy Away…Right in Packaging Your Refrigerator

FOOD PROTECTION CONNECTION

1 HOUR CE CBDM Approved SAN

Imagine standing in the aisle of your local grocery functional and innovative, the passive protective barrier store and the packaging of your favorite breakfast functions that packaging was originally designed for are no cereal begins talking to you, telling you about the longer the only goals. Consumers want increased product health benefits of the product and its safety, information, traceability, and innovation. freshness, and . Does this sound like an episode (AP) and intelligent packaging (IP) can provide this and of the Jetsons to you? Believe it or not, technology like more. AP and IP are the wave of the future—the wave of this may not be a galaxy away—in fact you probably now! already purchase products with advanced packaging and you may not even know it! TRADITIONAL Traditional food packaging was designed to provide the The food packaging industry is one of the most four primary functions of protection, communication, dynamic, competitive, and developing markets within convenience, and containment. the economy today. With a desire to become more

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Katie Clay Sabatini, 1) Packaging protects item inside. An example TYPES AND RD, LDN is the Food the food product inside of combination packaging APPLICATIONS Safety and Quality from environmental would be high density OF COMMERCIAL Assurance Manager for Hershey contamination and (a common AC T I V E Entertainment and influences. type of plastic used in food PACKAGING (AP) Resorts, where she 2) Packaging packaging materials) liners communicates Scavengers puts into practice ingredients, nutritional in cardboard cereal . her passion for food Oxygen results in the facts, and marketing— Food packaging has safety. Sabatini has deterioration of the comprehensive which are all displayed on historically been designed packaged end product knowledge of the exterior. to be as inert as possible, through oxidation, rancidity, industry food 3) Packaging provides minimizing the interaction safety application, and microbial growth—to convenience for the consumer of food product with its implementation, name a few. Therefore, such as dispensing and protective outer barrier. and management. a method to reduce or She received her resealing features, ease of However, AP is unique in eliminate oxygen within BS in handling, product visibility, that it utilizes the reaction the packaging atmosphere & dietetics from and uniqueness as well of said food product with the University of is very desirable and can as extra features, like the its packaging material or Delaware, and is be accomplished with ability to cook and eat the the environment to create actively completing oxygen scavengers that product within its specific a beneficial effect for the her MS in food either expunge or absorb safety at Michigan packaging. product and end user. AP oxygen. The most common State University. allows the food inside and 4) Packaging offers cost- works the environment outside effective containment through the oxidation of to play off of each other during transportation and iron compounds placed (in a controlled fashion) storage that maintains in within the to dynamically preserve or and minimizes package that absorb oxygen. protect the food inside. AP environmental impact, Additionally, certain iron systems are innovations in while complying with compounds are being the and work industry requirements embedded in plastic through the processes of and meeting consumer to perform the absorption or release of demands. same function, but reduce various gases, moisture, or the need for a foreign object Traditional packaging other substances into the () to be placed inside materials include , packaged environment. the package. Some of the metals, /, The goal of AP is to have products on the market and plastics, each being absolutely no effect on or using oxygen scavengers are used for different reasons transfer to the food item. baked goods, pizza, pasta, with unique specifications Rather, the desired outcome cured meats, cheeses, fish, regarding the packaging of this process is improved coffee, snack , dried material and the product conditions inside the foods, oils and , and inside. Over time, packaged environment to beverages. manufacturers have prolong , improve combined these materials to microbiological safety, Continued on page 3 provide the best functional, positively affect sensory aesthetic, and/or consumer- properties, and maintain driven attributes and . properties for the food

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Carbon Dioxide Emitters (CO2) has innate properties. CO2 emitters actively produce and release this gas within the package to inhibit spoilage and control harmful , preserving food quality. CO2 emitters are often found in products like coffee, snack foods, nuts, bakery items, dried and fresh meats, and fish. Additionally, bifunctional AP systems are often used which include oxygen scavengers working in tandem with CO2 emitters, whereby as oxygen is absorbed, it is replaced by CO2, optimizing the atmospheric conditions within the package.

Ethylene Scavengers is a phytohormone which accelerates produce ripening and results in spoilage of the packaged product if not properly controlled. Ethylene scavengers are used that are often used in foods with lower activity like to control the ripening process in packaged fruits and snack foods, cereals, nuts, and spices. vegetables by absorbing ethylene from the packaged environment, preventing deterioration and increasing shelf Antimicrobial Emitters life. The most common ethylene scavenger is potassium Antimicrobial (also called antibacterial) packaging is permanganate embedded in silica gel sachets. Another based on the ability to slow or inhibit microbial growth option on the market is the addition of ethylene absorbers on the food item to extend shelf life and prevent to zeolite clay, which is then embedded into food-grade dangerous spoilage. Antimicrobial emitters can be found films used in packaging materials for fruits and vegetables. as sachets (the most common form on the market) or Odor Emitters and Absorbers mats; embedded in packaging polymers or bonded to the polymers during embossing; or in packaging films. Also known as “Artificial Nose,” odor emitters produce This technology is not as widely accepted or utilized as scent within packaging that enhances palatability to the aforementioned methods, due to strict regulations consumers like a ripe fruit scent, while odor absorbers surrounding the use of antimicrobial substances for human cover unpleasant off-odors produced by certain packaged consumption, as well as relatively low consumer acceptance items (also referred to as odor stabilizers). Odor emitters due to the high cost of this packaging technology. One of and absorbers are most often incorporated into plastic the more common commercially available antimicrobial packaging through additives embedded into the polymers. packaging options that you may already be familiar with Moisture Scavengers is Microban®, which uses in zeolite clay to control Gram-positive and Gram-negative bacteria growth. Humidity management within food packaging is essential Microban® is used in a lot more than just food packaging to a high quality end product. Moisture scavengers reduce materials, including some cutting boards, manufacturing water activity, thereby inhibiting spoilage microorganisms equipment and food grade sanitizing options, as well as from negatively effecting the food inside. There are two many other applications across the food industry. types of moisture scavengers. Liquid absorbers usually come in the form of pads or sheets that have a hygroscopic AN OVERVIEW OF INTELLIGENT layer that absorbs and holds moisture and are often used PACKAGING (IP) in high water activity items like meat, poultry, fish, and IP actually monitors the food and/or environment inside produce. Relative humidity regulators, commonly referred to the package and communicates information regarding as desiccants, absorb moisture and control humidity in the headspace of the package in the form of sachets or Continued on page 4

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Data Carriers The most common and simplest type of data carrier is a bar code, which has been used on packaging for decades. are still used for identification, but have progressed to QR codes and the more advanced radio frequency identification (RFID). RFID tags have a microchip attached to an antenna and communicate through electromagnetic waves. RFIDs can be passive (no battery, powered by electromagnetic waves emitted by the reader); semi-passive (use a battery to emit electromagnetic waves or store information); or active (powered by an internal battery to run internal data management and broadcast it to a reader). Originally designed as tracking devices used for identification, traceability, counterfeit protection, and warehouse automatization, RFIDs have advanced Continued from page 3 tremendously and progressive technology combining food quality, whether that be to the end consumer or sensors with RFID technology are resulting in state-of- anywhere throughout the flow of food in the . the-art monitoring capabilities allowing food quality to be It is functional, in that it records, detects, senses, traces, recorded and communicated throughout the supply chain. and communicates information about the food product to This ensures freshness, quality, and safety of the foods we extend shelf-life, improve quality, and identify any safety receive and serve every day. concerns. The three types of IP are: sensors, indicators, and data carriers. SUMMING IT UP Food packaging will always need to provide the essential Sensors functions for which it was originally designed. However, The sensing part of a sensor is often referred to as the with technological breakthroughs occurring almost daily, receptor and is capable of quantitative measurement, AP and IP are becoming mainstream. IP and AP are not whether that be activity, concentration, composition, etc. mutually exclusive. In fact, by combining the existing The receptor sends its data signal out to a transducer technologies of each system, a new and exciting field which measures the result. Transducers can be either of Smart Packaging has emerged which can provide a passive (do not require external power for measurement complete solution to the food industry by monitoring both capabilities) or active (they do require power). the product and its environment, then acting upon these results for a safer and more efficient supply chain from Indicators farm to fork. Smart packaging can also be a very valuable Indicators can only provide qualitative information about tool in food safety risk management, including benefits the food inside the package, most commonly in the form to Hazard Analysis Critical Control Points (HACCP) and of an irreversible color change that provides data to Quality Analysis Critical Control Points (QACCP), not the consumer. Different types of indicators include: gas to mention a superior end product for the consumer. indicators, freshness indicators, and time Manufacturers are realizing that the use of AP, IP, and indicators (TTI), all providing information about the Smart Packaging offer them a real market advantage. quality and safety of the food within the package. You As the technology behind these packaging techniques are probably most familiar with TTIs, as many food continues to advance quickly, simultaneously driving costs manufacturers and distributors are including these on down, what once seemed out of the realm of possibility— the boxes or inner packaging of refrigerated and frozen almost like science fiction—will become a standard products to track mishandling and temperature abuse practice in the food industry globally within our lifetime, through the supply chain. resulting in safer and higher quality foods. 4 NUTRITION & FOODSERVICE EDGE EXPRESS | April 2019 REFERENCES

• Biji, K. B., Ravishankar, C. N., Mohan, C. O., & Srinivasa Gopal, T. K. (2015). Smart packaging systems for food applications: A review. Journal of and Technology, 52(10), 6125-6135. doi:10.1007/s13197-015-1766-7 • Brody, A. L., Bugusu, B., Han, J. H., Sand, C. K., & McHugh, T. H. (2008). Innovative food packaging solutions. Journal of Food Science, 73(8), R107-R116 • Dainelli, D., Gontard, N., Spyropoulos, D., Zondervan-van den Beuken, E., & Tobback, P. (2008). Active and intelligent food packaging: Legal aspects and safety concerns. Trends in Food Science & Technology, 19, S103-S112. doi:10.1016/j.tifs.2008.09.011 • Lee, S. Y., Lee, S. J., Choi, D. S., & Hur, S. J. (2015). Current topics in active and intelligent food packaging for preservation of fresh foods. Journal of the Science of Food and Agriculture, 95(14), 2799-2810. doi:10.1002/jsfa.7218 • Marsh, K., & Bugusu, B. (2007). Food Packaging—Roles, materials, and environmental issues. Journal of Food Science, 72(3), R39-R55. doi:10.1111/j.1750-3841.2007.00301.x • Muhammad Sohail, Da-Wen Sun & Zhiwei Zhu (2018) Recent developments in intelligent packaging for enhancing food quality and safety, Critical Reviews in Food Science and Nutrition, 58:15, 2650-2662, doi:10.1080/10408398.2018.1449731 • Müller, P., & Schmid, M. (2019). Intelligent packaging in the food sector: A brief overview. Foods (Basel, Switzerland), 8(1), 16. doi:10.3390/foods8010016 • Theeranun Janjarasskul & Panuwat Suppakul (2018) Active and intelligent packaging: The indication of quality and safety, Critical Reviews in Food Science and Nutrition, 58:5, 808-831, doi:10.1080/10408398.2016.1225278 • Vanderroost, M., Ragaert, P., Devlieghere, F., & De Meulenaer, B. (2014). Intelligent food packaging: The next generation. Trends in Food Science & Technology, 39(1), 47-62. doi:10.1016/j.tifs.2014.06.009 • Wyrwa, J., & Barska, A. (2017). Innovations in the food packaging market: Active packaging. European Food Research and Technology, 243(10), 1681-1692. doi:10.1007/s00217-017-2878-2

1 HOUR CE Questions: Food Protection Connection CE CBDM Approved SAN

This Level II article assumes that the reader has a foundation of basic CBDM II concepts of the topic. The desired outcome is to enhance knowledge and continuing competence facilitate application of knowledge to practice. where education advances performance

Reading Advanced Food Packaging: Not a Galaxy Away...Right in Your Refrigerator and successfully completing these questions online has been approved for 1 hour of Sanitation continuing education for CDM, CFPPs. CE credit is available ONLINE ONLY. To earn 1 SAN CE hour, access the CE quiz in the ANFP Marketplace. Visitwww. ANFPonline.org/market, select “Publication,” then select “CE article” at left, then search the title “Advanced Food Packaging: Not a Galaxy Away...Right in Your Refrigerator” and purchase the article.

1. Which is not a traditional packaging material? 5. Bifunctional active packaging systems include which two A. Plastic active packaging methodologies working together to improve food quality? B. Glass A. Oxygen scavengers and ethylene scavengers C. Ceramic B. Oxygen scavengers and CO2 emitters 2. Active packaging is designed to be as inert as possible. C. Oxygen scavengers and moisture absorbers A. True 6. Intelligent packaging allows the food inside and the B. False environment outside to dynamically interact to preserve and 3. The goal of active packaging is to transfer the packaging protect the food. additive to the food item and make organoleptic changes A. True to the product. B. False A. True 7. The three types of intelligent packaging are: B. False A. Sensor, indicator, emitter 4. Which of the following are types of active packaging? B. Scavenger, absorber, sensor A. Oxygen scavengers and carbon dioxide emitters C. Sensor, indicator, data carrier B. Sensors and oxygen scavengers C. Carbon dioxide emitters and RFID

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