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