DOCSLIB.ORG

Active Packaging for Food Biopreservation, in Protective Cultures, Antimicrobial Metabolites and Bacteriophages for Food and Beverage Biopreservation, Lacroix C (Ed)

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Active Packaging for Food Biopreservation, in Protective Cultures, Antimicrobial Metabolites and Bacteriophages for Food and Beverage Biopreservation, Lacroix C (Ed) 23‐10‐2017 INTRODUCTION –ACTIVE PACKAGING ACTIVE PACKAGING Active Packaging: „..designed to deliberately incorporate components that would release or absorb substances into or from the packaged food or the environment FOR FOOD surrounding the food“ Regulation (EC) No 1935/2004 Barrier layer Active layer Selcuk Yildirim, Bettina Röcker, Marit Pettersen, Julie Nilsen‐ * Active Releasing Systems Active Scavenging Systems Nygaard, Zehra Ayhan, Ramune Rutkaite, Tanja Radusin, Patrycja ‐ Antimicrobial agent ‐Oxygen ‐CO2 ‐CO2 Suminska, Begonya Marcos, Veronique Coma ‐ Antioxidant Food ‐Moisture ‐Flavours ‐Ethylene ‐ Ethylene ‐ Odour COST Action FP1405 Active and intelligent fibre‐based packaging – innovation and market introduction * YILDIRIM S. ACTIVE PACKAGING FOR FOOD BIOPRESERVATION, IN PROTECTIVE CULTURES, ANTIMICROBIAL METABOLITES AND BACTERIOPHAGES FOR FOOD AND BEVERAGE BIOPRESERVATION, LACROIX C (ED). WOODHEAD PUBLISHING: CAMBRIDGE, 2011. 2 FORMS OF ACTIVE PACKAGING POTENTIAL APPLICATIONS Active packaging can be incorportated in different formats Active packaging has potential to be used to extend the shelf life of the product (fresh produce and foods with low shelf life) Sachets or other inserts Label Incorporated into the packaging material ‐to reduce or remove preservatives from food formulations (fresh, clean label) ‐ to decrease the food lost (food with short shelf lives) ‐ to enable to use particular types of packages (Biopackaging, flexibles, transparent window) ‐ to simplify processing (additional hurdles) Functional coating Film ‐to prepare and to present the food (microwave susceptors) ‐ to develop new products (Some products could be only possible to develop if active packaging technologies are applied to preserve the quality) MARKET POTENTIAL Global active packaging sales by type ($ million) 1400 1200 1000 800 600 400 200 TECHNOLOGIES 0 2014 2019 Source: Pira International Ltd. 6 1 23‐10‐2017 ANTIMICROBIAL PACKAGING SYSTEMS ANTIMICROBIAL PACKAGING ‐ * Barrier Barrier • Natural antimicrobial agents occur in nature or isolated from microbial, plant, or layer layer animal sources. Antimicrobial Antimicrobial agents agents • Antimicrobial agents produced by microorganisms include Food Food – bacteriocins such as nisin or pediocin – antibiotics such as natamycin Active Barrier Active – organic acids such as sorbic and benzoic acids layer layer layer – enzymes such as lysozyme Antimicrobial agents • Plant origin antimicrobial agents include Food – extracts of spices such as thyme, oregano etc.. ‐ Food spoilage microorganisms • Chitosan is an example of natural antimicrobial polymer obtained by ‐ Food pathogens Active deacetylation of chitin obtained commercially from shrimp and crabshell. layer * Yildirim S. Active Packaging for Food Biopreservation in Protective cultures, antimicrobial metabolites and bacteriophages for food and beverage biopreservation, Ed. Christophe Lacroix, Woodhead, 2011 ANTIMICROBIAL PACKAGING ‐ ANTIMICROBIAL PACKAGING ‐ SORBIC ACID ESSENTIAL OIL ORGANIC ACID o Cinnamon EO –Retardof mould growth of bakery products NOSHIRVANI ET AL. 2017 o Organic acids and their derivatives are well known preservatives for food application; After 2 weeks (50% RH, 23°C), chitosan film incorporated cinnamon can be also incorporated into packaging; o For example 1% of sorbic acid into PLA films (with addition of alga Fucus spiralis) can No visible fungal growth with 5% protect megrim from microbial growth – the reduction of psychrotrophs of 0.9 log (w/w) cinnamon CFU/g in the comparison to PE films has been observed; also lower mean values of aerobes and Enterobacteriacae were observed (Garcia‐Soto et al., 2015); Without Film Film with film without cinnamon EO o Positive antioxidant effect – better sensorial properties (external odor, gill EOs appearance) were reported; o Sorbic acid incorporated into PVC prevents the growth of Listeria monocytogens on 0 o Basil leaf EO – Prevention of microbial and sensory changes of sea bass slices AFFAT ET AL. 2015 bologna slices with 7.1 logs lower population after 28 days of storage at 4 C; and 1.3 logs on Cheddar cheese after 35 days of storage (Limjaroen et al., 2005). Psychrophilic bacterial count of sea bass slices wrapped without and with different films (BEO = basil Leaf EO), storage at 4 °C for 12 days o Carvacro EO – Retard mould growth of strawberries such as Botrytis cinerea CAMPOS‐REQUENA ET AL. 2015 9 10 ANTIMICROBIAL PACKAGING ‐ ANTIMICROBIAL PACKAGING ‐ CHITOSAN, NISIN, POTASSIUM SORBATE (PS) OR SILVER SUBSTITUTED LYSOZYME AND LACTOFERRIN INCORPORATED INTO PAPER SHEETS* ZEOLITE (AGZEO) (2 %) INCORPORATED INTO LDPE FILM* Effect of antimicrobial agents on APC (total coliform, mold and yeast counts) and total The efficacy of the active papers on total aerobic count in samples of veal coliform counts of chicken drumsticks stored at 5°C for 6 days: “carpaccio” (thin slices of veal fillet, meant for consumption as raw meat): o The increase in APC in chitosan‐incorporated packaging was about 0.5 log cfu/g whereas it was 1.53 log cfu/g in samples stored in control bags o Papers containing lysozyme and lysozyme/lactoferin performed the best The lowest total coliform count observed in the chicken drumsticks packed with chitosan‐ o on the microbiota in this meat samples, giving almost 1 log cycle containing film (increase from 3.19 to 3.82 log cfu/g, control – from 3.19 to 4.57 log cfu/g) reduction with respect to control (5.55 and 5.53 vs 6.48 log cfu/g). *BARBIROLI A, BONOMI F, CAPRETTI G, IAMETTI S, MANZONI M, PIERGIOVANNI L *SOYSAL Ç, BOZKURT H, DIRICAN E, GÜÇLÜ M, BOZHÜYÜK ED, USLU AE AND KAYA S. 2015. AND ROLLINI M. 2012. ANTIMICROBIAL ACTIVITY OF LYSOZYME AND LACTOFERRIN EFFECT OF ANTIMICROBIAL PACKAGING ON PHYSICOCHEMICAL AND MICROBIAL QUALITY OF INCORPORATED IN CELLULOSE‐BASED FOOD PACKAGING. FOOD CONTROL 26 (2): P 387‐92. CHICKEN DRUMSTICKS. FOOD CONTROL 54: P 294‐99 11 12 2 23‐10‐2017 ANTIMICROBIAL PACKAGING ‐ OXYGEN SCAVENGERS – NEEDS NANOPARTICLES Li L, Zhao C, Zhang Y, Yao J, Yang W, Hu Q, Wang C and Cao C. 2017. Effect of stable antimicrobial nano‐silver packaging on inhibiting mildew and in storage of rice. Food Chem 215 477‐82. Growth of aerobic Oxidation DOI:10.1016/j.foodchem.2016.08.013 microorganisms O2 • The antimicrobial films were synthesized Discoloration Moulds and other by blending polyethylene and highly and rancidity Spoilage organisms dispersed nanoscale Ag/TiO2 powder. Fig. 1. The growth of A. flavus in NP (a) and ANP (b) films. Degraded appearance Impaired sensory Lost freshness, unpleasant • Nano‐packing has long‐term antibacterial and nutritional value qualities taste and aroma activity because of the strong interaction between Ag and TiO . 2 Reduced Shelf life • Nano‐packing retarded the changes of pasting qualities and texture of rice. Oxygen scavengers can be used to remove the oxygen remaining in the headspace of packaging and thereby can prevent oxidation of food or growth of microorganisms in Fig. 2. Concentrations of silver ions in rice and total plant count on rice measured food, to maintain food quality and improve food safety. every week. Concentrations of silver ions (a) total plant count (b). 13 14 OXYGEN SCAVENGERS ‐ AVAILABLE TECHNOLOGIES OXYGEN SCAVENGERS ‐ PALLADIUM (PD)‐DEPOSITED ACTIVE FILM ‐ PET/SIOX/PD YILDIRIM ET AL. 2015 INORGANIC SCAVENGERS o Prevention of discoloration of cooked cured ham HUTTER ET AL. 2016 o oxidizable metal powders, e.g. iron, zinc o With Pd‐Scavenger: o sulphite o illumination 24 h/day o dithionite (sodium hyposulfite) 21 days color preservation o photosensitive dyes o Without Pd‐Scavenger: LOW‐ AND HIGH‐MOLECULAR ORGANIC SCAVENGERS o illumination 24 h/day o ascorbate (vitamin C) Discoloration started immediately after packaging o polyamide copolymers 0 6 12 18 24 30 36 3 6 9 12 15 18 21 o polyolefin copolymers (aliphatic or cyclic) Time (h) Time (Days) o unsaturated oils and fats o Retard of mould growth of bakery products RÜEGG ET AL. 2016 CATALYTIC SYSTEMS o With Pd‐Scavenger: o Pd‐catalyst, Pt‐catalyst o 2‐3 fold delay of mould growth o Enzyme‐based system, e.g. glucose for all types of bread 16 ACTIVE FUNCTION / ETHYLENE ABSORBERS ‐ NEED ETHYLENE ABSORBERS ‐ AVAILABLE TECHNOLOGIES • A sachet containing potassium permanganate • Ethylene‐Ripening hormone – oxidizes or inactivates ethylene – accelerates senescence and softening • The use of finely dispersed minerals (zeolite, active carbon, pumice etc.) – increases chlorophyll degradation – to absorb ethylene – reduces shelf life of fresh and minimally processed fruits and vegetables 17 18 3 23‐10‐2017 ETHYLENE ABSORBERS ‐ MOISTURE SCAVENGERS – NEED o LDPE films with 8% Tazetut masterbatch was produced and applied for o Are the most important for: broccoli florets ‐ dry products; o Tazetut masterbatch is an inorganic product containing 50% of various aluminosilicate ‐ products, where the moisture balance is the crucial factor for keeping the quality; minerals (zeolite). Necessary in respiration of horticultural LDPE bags including zeolite prolonged storability of broccoli florets up to 20 o products days, however, this period was only 5 days in unpackaged broccoli Changes of temperature can influence on moisture H2O o Extension of shelf‐life by establishing equilibrium atmosphere and higher distribution in food sensory quality (Esturk et al 2014) Excesive moisture in packaging can have negative impact on food products quality: ‐ promoting of microbial growth (especially fungi); ‐ chemical changes of biochemical composition; ‐ changes
Load more

Recommended publications
  • Packaging Food and Dairy Products for Extended Shelf-Life Active Packaging: Films and Coatings for Ex- 426 Shelf Life, ESL Milk and Case-Ready Meat
    Packaging Food and Dairy Products for Extended Shelf-Life Active packaging: Films and coatings for ex- 426 shelf life, ESL milk and case-ready meat. In the last two years, there tended shelf life. Paul Dawson*, Clemson University. has been substantial growth in extended shelf life milk packaged in sin- gle serve PET or HDPE containers. The combination of ESL processing Shelf life encompasses both safety and quality of food. Safety and and a plastic container results in an extended shelf life of 60 to 90 days, spoilage-related changes in food occur by three modes of action; bi- and at the same time provides consumers with the attributes they are ological (bacterial/enzymatic), chemical (autoxidation/pigments), and demanding from the package: convenience, portability, and resealabil- physical. Active packaging may intervene in the deteriorative reactions ity. The second example of how polymers are part of the solution to by; altering the package film permeability, selectively absorbing food extend shelf life is focused on case-ready beef. Here, a combination of components or releasing compounds to the food. The focus of this re- a polymer with the appropriate gas barrier and a modified atmosphere port will consider research covering impregnated packaging films that re- allows beef to retain its bright red color longer, extending its shelf life. lease compounds to extend shelf life. The addition of shelf life extending Plastics are increasingly used in food packaging and will be part of the compounds to packaging films rather than directly to food can be used future of extended shelf life products. to provide continued inhibition for product stabilization.
    [Show full text]
  • 4 Active Packaging in Polymer Films M.L
    4 Active packaging in polymer films M.L. ROONEY 4.1 Introduction Polymers constitute either all or part of most primary packages for foods and beverages and a great deal of research has been devoted to the introduction of active packaging processes into plastics. Plastics are thermoplastic polymers containing additional components such as antioxidants and processing aids. Most forms of active packaging involve an intimate interaction between the food and its package so it is the layer closest to the food that is often chosen to be active. Thus polymer films potentially constitute the position of choice for incorporation of ingredients that are active chemically or physically. These polymer films might be used as closure wads, lacquers or enamels in cans and as the waterproof layer in liquid cartonboard, or as packages in their own right. The commercial development of active packaging plastics has not occurred evenly across the range of possible applications. Physical processes such as microwave heating by use of susceptor films and the generation of an equilibrium modified atmosphere (EMA) by modification of plastics films have been available for several years. Research continues to be popular in both these areas. Chemical processes such as oxygen scavenging have been adopted more rapidly in sachet form rather than in plastics. Oxygen scavenging sachets were introduced to the Japanese market in 1978 (Abe and Kondoh, 1989) whereas the first oxygen-scavenging beer bottle closures were used in 1989 (see Chapter 8). The development of plastics active packaging systems has been more closely tied to the requirements of particular food types or food processes than has sachet development.
    [Show full text]
  • Food Packaging Technology
    FOOD PACKAGING TECHNOLOGY Edited by RICHARD COLES Consultant in Food Packaging, London DEREK MCDOWELL Head of Supply and Packaging Division Loughry College, Northern Ireland and MARK J. KIRWAN Consultant in Packaging Technology London Blackwell Publishing © 2003 by Blackwell Publishing Ltd Trademark Notice: Product or corporate names may be trademarks or registered Editorial Offices: trademarks, and are used only for identification 9600 Garsington Road, Oxford OX4 2DQ and explanation, without intent to infringe. Tel: +44 (0) 1865 776868 108 Cowley Road, Oxford OX4 1JF, UK First published 2003 Tel: +44 (0) 1865 791100 Blackwell Munksgaard, 1 Rosenørns Allè, Library of Congress Cataloging in P.O. Box 227, DK-1502 Copenhagen V, Publication Data Denmark A catalog record for this title is available Tel: +45 77 33 33 33 from the Library of Congress Blackwell Publishing Asia Pty Ltd, 550 Swanston Street, Carlton South, British Library Cataloguing in Victoria 3053, Australia Publication Data Tel: +61 (0)3 9347 0300 A catalogue record for this title is available Blackwell Publishing, 10 rue Casimir from the British Library Delavigne, 75006 Paris, France ISBN 1–84127–221–3 Tel: +33 1 53 10 33 10 Originated as Sheffield Academic Press Published in the USA and Canada (only) by Set in 10.5/12pt Times CRC Press LLC by Integra Software Services Pvt Ltd, 2000 Corporate Blvd., N.W. Pondicherry, India Boca Raton, FL 33431, USA Printed and bound in Great Britain, Orders from the USA and Canada (only) to using acid-free paper by CRC Press LLC MPG Books Ltd, Bodmin, Cornwall USA and Canada only: For further information on ISBN 0–8493–9788–X Blackwell Publishing, visit our website: The right of the Author to be identified as the www.blackwellpublishing.com Author of this Work has been asserted in accordance with the Copyright, Designs and Patents Act 1988.
    [Show full text]
  • Oxygen-Reducing Enzymes in Coatings and Films for Active Packaging |
    Kristin Johansson | Oxygen-reducing enzymes in coatings and films for active packaging | | Oxygen-reducing enzymes in coatings and films for active packaging Kristin Johansson Oxygen-reducing enzymes in coatings and films for active packaging Oxygen-reducing enzymes This work focused on investigating the possibility to produce oxygen-scavenging packaging materials based on oxygen-reducing enzymes. The enzymes were incorporated into a dispersion coating formulation applied onto a food- in coatings and films for packaging board using conventional laboratory coating techniques. The oxygen- reducing enzymes investigated included a glucose oxidase, an oxalate oxidase active packaging and three laccases originating from different organisms. All of the enzymes were successfully incorporated into a coating layer and could be reactivated after drying. For at least two of the enzymes, re-activation after drying was possible not only Kristin Johansson by using liquid water but also by using water vapour. Re-activation of the glucose oxidase and a laccase required relative humidities of greater than 75% and greater than 92%, respectively. Catalytic reduction of oxygen gas by glucose oxidase was promoted by creating 2013:38 an open structure through addition of clay to the coating formulation at a level above the critical pigment volume concentration. For laccase-catalysed reduction of oxygen gas, it was possible to use lignin derivatives as substrates for the enzymatic reaction. At 7°C all three laccases retained more than 20% of the activity they
    [Show full text]
  • Active and Intelligent Packaging
    Paper No.: 12 Paper Title: FOOD PACKAGING TECHNOLOGY Module – 25: Active and Intelligent Packaging 1. Introduction: For a long time packaging also had an active role in processing and preservation of quality of foods. Variations in the way food products are produced, circulated, stored and sold, reflecting the continuing increase in consumer demand for improved safety, quality and shelf- life for packaged foods are assigning greater demands on the performance of food packaging. Consumers want to be assured that the packaging is fulfilling its function of protecting the quality, freshness and safety of foods. Thus, advances in food packaging are both anticipated and expected. Society is becoming increasingly complex and innovative packaging is the outcome of consumers' demand for packaging that is more advanced and creative than what is currently offered. “Active packaging” and “intelligent packaging” are the result of innovating thinking in packaging. Active packaging can be defined as “Packaging in which supplementary constituents have been deliberately added in or on either the packaging material of the package headspace to improve the performance of the package system”. In simple terms, Active packaging is an extension of the protection purpose of a package and is commonly used to protect against oxygen and moisture. It permits packages to interact with food and environment. Thus, play a dynamic role in food preservation. Developments in active packaging have led to advances in many areas, like delayed oxidation and controlled respiration rate, microbial growth and moisture migration. Other active packaging technologies include carbon dioxide absorbers/emitters, odour absorbers, ethylene removers, and aroma emitters. On the other hand, intelligent packing can be defined as “Packaging that has an external or internal indicator to provide information about characteristics of the history of the package and/or the quality of the food packed”.
    [Show full text]
  • Active and Intelligent Packaging: Innovations for the Future
    1 Active and Intelligent Packaging: Innovations for the Future By Karleigh Huff Graduate Student Department of Food Science and Technology Virginia Polytechnic Institute and State University (Virginia Tech) Blacksburg, Va 2 Introduction Food packaging exists to make our lives easier. We need packaging to contain foods, protect foods from the outside environment, for convenience, and to communicate information to consumers about the food inside the package. Containment is the most basic function of a package. Even fresh produce, which is displayed unpackaged at the store, must be transported out of the store in some type of container. Packaging provides protection of food from adulteration by water, gases, microorganisms, dust, and punctures, to name a few. A food package communicates important information about the product, how to prepare it, and information about the nutritional content. Packaging also allows for consumers to enjoy food the way they want, at their convenience. Food packages can be geared toward a persons own lifestyle through designs like portability and single serving dishes. Although traditional packaging covers the basic needs of food containment, advances in food packaging are both anticipated and expected. Society is becoming increasingly complex and innovative packaging is the result of consumers© demand for packaging that is more advanced and creative than what is currently offered. Active packaging and intelligent packaging are the result of innovating thinking in packaging. Defining Active Packaging and Intelligent Packaging To understand what active and intelligent packaging have to offer the world of packaging, it is important to clarify what each phrase means. Active packaging is accurately defined as ªpackaging in which subsidiary constituents have been deliberately included in or on either the packaging material or the package headspace to enhance the performance of the package systemº (Robertson, 2006).
    [Show full text]
  • Active Packaging Systems in Food Packaging for Enhanced Shelf Life
    Journal of Pharmacognosy and Phytochemistry 2018; 7(6): 2044-2046 E-ISSN: 2278-4136 P-ISSN: 2349-8234 JPP 2018; 7(6): 2044-2046 Active packaging systems in food packaging for Received: 25-09-2018 Accepted: 27-10-2018 enhanced shelf life K Vinay Pramod Kumar Department of Food Processing K Vinay Pramod Kumar, Jessie Suneetha W and B Anila Kumari Technology, College of Food Science and Technology, Abstract Pulivendula, YSR Kadapa, The growing population and receding land resources necessitate the use of produce to maximum extent Andhra Pradesh, India and it is here that packaging plays an important role in enhancing the shelf life of food products through Jessie Suneetha W the supply chain. The improvements in packaging has led to the availability of a number of products Post Graduate & Research yearlong across various parts of the world. Active packaging is one such technique that has help in Centre, Department of Foods & keeping the food quality avoiding deterioration and consists of absorbers and emitters. Absorbers remove Nutrition, Professor, unwanted components that cause deteoration in the food from within and the surrounding environment Jayashankar Telangana State whereas emitters are added compounds to the packaged food. In this method of preservation of foods, Agricultural University, chemicals need not be added directly to foods but can be used in the packaging materials with minimal Rajendranagar, Hyderabad, harmful effects. India Keywords: Active packaging, absorbers, emitters, oxygen scavengers, moisture absorbers, ethanol B Anila Kumari emitters, odour removers, aroma releasers. Post Graduate & Research Centre, Department of Foods & Nutrition, Professor, Introduction Jayashankar Telangana State Packaging plays a pivotal role in improving the shelf life and adding value to food products.
    [Show full text]
  • Packaging Insulation 101
    Packaging Insulation 101 Considerations for choosing the right material and construction for temperature controlled packaging Jean Bedard, VP of Cold Chain Operations, Mesa Labs Kevin Kohleriter, Marketing, Mesa Labs Choosing the right material and construction for temperature controlled packaging controlled temperature for construction and material right the Choosing How temperature controlled packaging works, types available, and how to choose the right one Packaging insulation is vital to combat energy losses during transportation and storage. Thermal Insulation material acts as a barrier preventing heat transfer between objects of differing temperatures. The same principle works for packaging containers as they do for building insulation. Insulation reduces unwanted heat flow between the product and the environment. Thermal Insulated packaging is indispensable for the safe transit of biodegradable and highly perishable food items, such as medicines, biotech, electronics, horticulture and chemicals. The purpose of which is to avoid deterioration in quality and efficacy. There are different types of thermal insulation materials available in the market today. Balancing between cost, weight, effectiveness, and environmental factors all weigh into the decision. Characteristics of a good packaging insulation material. The objective of a good insulation material is to effectively maintain product temperatures within permissible range and reduce the deterioration rate of a product during transit until it reaches the recipient. Depending upon the application, a good thermal packaging insulation material has the following relevant characteristics: high resistance to heat transfer by conduction, convection or radiation low cost low weight low moisture susceptibility ease of fabrication and transportation durability mechanical strength In packaging applications, any material that offers a high resistance to the transfer of heat by conduction, convection or radiation serves as a form of insulation.
    [Show full text]
  • Active Food Packaging -Materials and Interactions
    Active food packaging -Materials and interactions a literature review Anna Svensson This review is a part of a PhD work at the Department of Chemical Engineering, Karlstad University, Karlstad, Sweden. Supervisors: Anders Leufvén (SIK) and Lars Järnström (KaU) Göteborg 2004 SIK-report 2004 No.727 1 SIK-report 2004 No.727 Active food packaging -Materials and interactions a literature review Anna Svensson This review is a part of a PhD work at the Department of Chemical Engineering, Karlstad University, Karlstad, Sweden. Supervisors: Anders Leufvén (SIK) and Lars Järnström (KaU) SIK, The Swedish Institute for Food and Biotechnology Göteborg 2004 ISBN: 91-7290-235-3 2 1. Introduction .......................................................................................................................... 1 2. Food packaging ..................................................................................................................... 2 2.1. The need of packaging ..................................................................................................... 2 2.2. Materials in food packaging ............................................................................................ 2 2.2.1. Polyethylene .............................................................................................................. 2 2.2.2. Polypropylene ........................................................................................................... 3 2.2.4. Polystyrene ..............................................................................................................
    [Show full text]
  • Innovations in the Food Packaging Market: Active Packaging
    View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by Springer - Publisher Connector Eur Food Res Technol DOI 10.1007/s00217-017-2878-2 REVIEW ARTICLE Innovations in the food packaging market: active packaging Joanna Wyrwa1 · Anetta Barska1 Received: 4 January 2017 / Revised: 3 March 2017 / Accepted: 18 March 2017 © The Author(s) 2017. This article is an open access publication Abstract The requirements towards packaging and arti- their operation in ensuring food safety accumulated by both cles intended to come into contact with food are system- producers and consumers over time. atically growing. Due to the growing consumer interest in consumption of fresh products with extended shelf life and Keywords Active packaging · Innovations · Food controlled quality, manufacturers have to provide modern packaging market and safe packaging. It is a challenge for the food packaging industry and also acts as a driving force for the develop- ment of new and improved concepts of technology packag- Introduction ing. It is in order to meet these needs that active packag- ing can be applied. This article presents a new generation Currently, packaging is an essential element in modern of packaging, which allows to maintain and even improve trade in goods, which guarantees preserving the quality of the quality of the packaged product, which is an essential food products. It also plays a key role by protecting packed advantage particularly in the food industry. It is to this end products against external conditions, affecting the qual- that the role and the application of active packaging were ity and health safety of food products, making transporta- discussed.
    [Show full text]
  • FFS Machines FS Machines
    HIGH SPEED PACKAGING SOLUTIONS FFS Machines FS Machines FILL YOUR PRODUCTS INTO • Thermoformed cups • Portion cups • Pre-formed cups • Bottles • StickPacks • Sachets Table of contents SOLUTIONS FOR ALL PACKAGING REQUIREMENTS 4 C-SERIES FOR THERMOFORMED CUPS 6 TECHNICAL DATA 8 LABELLING SOLUTIONS FOR THERMOFORMED CUPS 11 P-SERIES FOR PORTION CUPS 12 TECHNICAL DATA 13 ALL KIND OF FILLING SOLUTIONS 15 HAMBA MACHINES FOR PRE-FORMED CUPS & BOTTLES 16 TECHNICAL DATA 18 S-SERIES - FFS MACHINES FOR STICKPACKS 20 TECHNICAL DATA 22 F-SERIES - FFS MACHINES FOR SACHETS 25 TECHNICAL DATA 26 HYGIENE LEVELS 27 AT A GLANCE - ASEPTIC FFS CUP AND STICKPACK PORTFOLIO 28 AT A GLANCE - ASEPTIC FS CUP PORTFOLIO 29 ASEPTIC COMPETENCE CENTER 30 ONE PARTNER FOR ALL YOUR NEEDS 32 DIRECT CONTACT TO IMA DAIRY & FOOD LOCATIONS 34 SOLUTIONS FOR ALL PACKAGING REQUIREMENTS FROM HASSIA stands for more than 65 years of experience in the design and development of high quality form, fill and seal machines and has a large base of worldwide installations. A lot of packaging innovations have been developed in close cooperation with our customers, e.g. the double chamber cup or the user-friendly StickPacks. As market leader in Aseptic packaging, HASSIA supplies innovative solutions for state-of-the-art packaging machines for cups and StickPacks handling liquid to pasty products. The portfolio covers also FS machines from HAMBA for filling pre-formed cups and bottles. Covering all aspects of the packaging process – from consultancy and design (also the design of cups) to production planning HASSIA provides equipment for filling in thermoformed cups or pre-formed cups.
    [Show full text]
  • Active/Intelligent Packaging : C T a Li Ti D I Ti Concept, Applications And
    2008 TECHNICAL SYMPOSIUM New Packaging Technologies to Improve and Maintain Food Safety September 18 -19, 2008, Toronto Active/intelligent packaging : CtAlitidItiConcept, Applications and Innovations Islem A. Yezza, Ph.D Project Manager Tel: 514-255-4444 # 6288 [email protected] 1 What we will talk about today… 1. Introduction: outbreak, market, definitions, trends… 2. Active packaging in meat industry: concept, applications and innovations 3. Intelligent packaging in meat industry: concept, applications and innovations 4. Take home… 2 Listeriosis crisis ¾ The biggest recall in Canadian history: 220 Maple Leaf Foods products ¾ Health crisis: ¾ 13 deaths connected to the outbreak, another 6 deaths are under investigation ¾ 38 cases of listeriosis have been confirmed and 20 more are suspected ¾ The expanded recall will cost the company an estimated $20 million in refunds to consumers and in plant cleanup 3 Factors limiting the case life of meat ¾ Meat: one of the most perishable foods present in commerce ¾ Meat: an ideal substratum for the growth of spoilage microorganisms (Pseudomonas, Lactobacillus, etc.) and potential pathogens (Escherichia coli, Salmonella spp., Listeria, Bacillus cereus, etc.) Susceptibility to degradative modification of microbiological and physical–chemical nature 4 Problems associated with meat packaging 1. Meat oxidation 2. Moisture loss 3. Compartmentalised odour/flavour 4. Growth of spoilage bacteria 5 Fonctions of packaging Packaging should protect the product from contamination and prevent it from spoilage,
    [Show full text]