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Innovations in Smart Packaging Concepts for Food: an Extensive Review

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foods Review Innovations in Smart Packaging Concepts for Food: An Extensive Review Emanuela Drago , Roberta Campardelli , Margherita Pettinato * and Patrizia Perego Department of Civil, Chemical and Environmental Engineering (DICCA), Polytechnique School, University of Genoa, Via Opera Pia 15, 16145 Genova, Italy; [email protected] (E.D.); [email protected] (R.C.); [email protected] (P.P.) * Correspondence: [email protected] Received: 7 October 2020; Accepted: 4 November 2020; Published: 7 November 2020 Abstract: Innovation in food packaging is mainly represented by the development of active and intelligent packing technologies, which offer to deliver safer and high-quality food products. Active packaging refers to the incorporation of active component into the package with the aim of maintaining or extending the product quality and shelf-life. The intelligent systems are able to monitor the condition of packaged food in order to provide information about the quality of the product during transportation and storage. These packaging technologies can also work synergistically to yield a multipurpose food packaging system. This review is a critical and up-dated analysis of the results reported in the literature about this fascinating and growing field of research. Several aspects are considered and organized going from the definitions and the regulations, to the specific functions and the technological aspects regarding the manufacturing technologies, in order to have a complete overlook on the overall topic. Keywords: food safety; food product shelf-life; packaging technologies; polymers packaging; additives; sensors; nanocomposites 1. Introduction Traditional food packages are passive barriers designed to delay the adverse effects of the environment on the food product [1]. Modern food packages, instead, besides the passive role of containment, protection, and marketing of the product are characterized by an active function that allows packages to play a dynamic role in food preservation (during processing and storage), retaining the safety and quality of food throughout the distribution chain [2]. In other terms, the key safety objective for traditional packaging materials coming in contact with food is to be as inert as possible; whereas the innovative packaging systems concepts are based on the useful interaction between packaging and the environment inside, to provide active protection to the food [3]. Many terms are used to describe innovative packaging technologies such as “active”, “interactive”, “smart”, “clever”, “intelligent”, “indicators”, etc. [4]. These terms often lack in a clear definition and are interchangeable in some literature. Therefore, it is important to differentiate their meanings [5]. Intelligent and active packaging are two very different concepts united by the fact of having started a new way of conceiving food packaging. The main difference is that intelligent packaging does not act directly on food with any action other than monitoring the condition of the packaged product, while active packaging acts on the environment surrounding food to increase the shelf-life. Therefore, active packaging is the component that takes some action, while intelligent packaging is the component that senses and shares the information [6]. Intelligent and active packaging can, almost inevitably, work in synergy to create what is called a “smart” packaging [7]. Foods 2020, 9, 1628; doi:10.3390/foods9111628 www.mdpi.com/journal/foods Foods 2020, 9, x FOR PEER REVIEW 2 of 41 Foods 2020, 9, 1628 2 of 42 injection molding, injection stretch blow molding, casting, blown film, thermoforming, foaming, blending,Considering and compounding. the manufacturing The active techniques componen for innovativet can be directly packaging incorporated production, in the ithas polymer- to be consideredbased package that mostmatrix of and/or the time film the otherwise package is sachet produceds and in pads the conventionalcan be inserted way in such the aspackage. extrusion, The injectionintelligent molding, component injection can be stretch instead blow integrated molding, in casting,the primary blown or secondary film, thermoforming, packaging. However, foaming, blending,also polymer and compounding.packaging manufacturing The active component innovations can are be interesting, directly incorporated in order to in follow the polymer-based the progress packageemerging matrix in packaging and/or film composition otherwise sachetsand structure. and pads can be inserted in the package. The intelligent componentFrom cana market be instead point integratedof view, the in position the primary covered or secondary by active packaging.and intelligent However, packaging also in polymer Europe packagingis far behind manufacturing foreign markets, innovations in particular are interesting, Japan, USA in orderand Australia, to follow thewhere progress these emergingproducts are in packagingwidely commercialized composition and [8]. structure. This lag was often attributed to inadequate and very strict European regulationFrom a of market food pointpackaging of view, [9]. the To positiondate, the covered only regulation by active andentirely intelligent dedicated packaging to intelligent in Europe and isactive far behind materials foreign for markets, food inpackaging particular is Japan, Regulation USA and 450/2009 Australia, [10], where which these productsestablishes are widelyspecific commercializedrequirements on [8 ].the This use lag and was authorization often attributed of active to inadequate and intelligent and very materials strict European as materials regulation intended of foodto come packaging into contact [9]. To with date, foods. the only regulation entirely dedicated to intelligent and active materials for foodThe packaging aim of this is Regulationreview is to 450 present/2009 [10an], overview which establishes of recent specificinnovations requirements in food packaging on the use andwith authorizationthe objective ofof activeproviding and intelligentclear definitions materials and as classifications materials intended of each to comekind of into active contact and with intelligent foods. packaging,The aim and of thisrelated review manufacturing is to present technologies an overview up of to recent commercial innovations applications. in food A packaging comprehensive with thediagram objective of all of providingthe categories clear of definitions active and and intelligent classifications packaging of each detailed kind ofin activethis work and is intelligent shown in packaging,Figure 1, from and related which manufacturingit is also possible technologies to deduce up the to commercialdifferent function applications. that these A comprehensive two types of diagrampackaging of allperform the categories with resp ofect active to packaged and intelligent foods. packaging detailed in this work is shown in Figure1, from which it is also possible to deduce the di fferent function that these two types of packaging perform with respect to packaged foods. Figure 1. Active and Intelligent packaging classification and their main properties. 2. Definition and Regulatory Aspects Figure 1. Active and Intelligent packaging classification and their main properties. In Europe, active and intelligent packaging must be in agreement with the Legislation about food-contact materials, which includes the evaluation of the overall migration limits (OMLs), specific 2. Definition and Regulatory Aspects migration limits (SMLs) and toxicological properties. In particular, the Regulation 1935/2004/EC [11] establishesIn Europe, in art. active 3 that anyand material intelligent or articlepackaging intended must to be come in agreement into contact with directly the orLegislation indirectly about with foodfood-contact shall be manufactured materials, which in compliance includes the with evaluation good manufacturing of the overall practice, migration in suchlimits a (OMLs), way that specific under themigration normal andlimits foreseeable (SMLs) and conditions, toxicological their properties. constituents In do particular, not migrate the toward Regulation food 1935/2004/EC in quantities that [11] couldestablishes represent in art. a risk 3 that of human any material health thator article could in changetended food to come composition into contact or that directly could or deteriorate indirectly foodwith organoleptic food shall be properties. manufactured National in compliance and International with good regulations, manufacturing specific practice, for categories in such of a materials way that areunder available, the normal among and them foreseeable Regulations conditions, (EU No. thei 10/r2011 constituents [12] and Regulationdo not migrate (EU) toward 2016/1416 food [13 ],in amendingquantities andthat correcting could represent the former, a risk are of ofhuman particular health interest that could in the change field of food packaging. composition In addition, or that thecould Regulation deteriorate 1935 food/2004 organoleptic/EC in article properties. 4 regulates National the labeling and International which must regulations, indicate that specific the parts for arecategories non-edible of materials and that are intelligent available, materials among them shall notRegulations give information (EU No. 10/2011 about the [12] condition and Regulation of the Foods 2020, 9, 1628 3 of 42 food which could mislead consumers [11]. The Commission Regulation 450/2009/EC [10] specifically deals with active and intelligent materials and
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