5. Technological advancement in Food Packaging (Emerging Trends).pptx

FOOD PACKAGING (FTECH 264) 5. Technological Advancements in Food Packaging (Emerging Trends) 9/05/2024 1 Active Packaging An active packaging or a packaging with ‘active’ properties is one that provides other unique functions to and/for the packaged commodity aside containing and protecting the product. This from of packaging involves altering intrinsic components of the packaging material. 9/05/2024 2 These alterations are determined by interactions between the food product, the packaging material and the environment. Some of these alterations are the presence of specific gas absorbents or emitters that would control the internal environment of the packaging. Active packaging can also include the addition of antimicrobial agents to the packaging of the food commodity. 9/05/2024 3 Other active packaging involve the addition of ethylene scavengers, ethanol emitters, moisture absorbers, flavour/odour absorbers. Active packaging with temperature control features are also in existence 9/05/2024 4 9/05/2024 5 Scavenger (Absorber) Systems In chemistry, a scavenger is anything that removes impurities. The main aim of these scavengers in food packaging is to improve (extend) shelf life and reduce spoilage. These scavengers can also be known as absorbers. 9/05/2024 6 There are three (3) types of scavengers: 1. Oxygen 2. Ethylene 3. Moisture 9/05/2024 7 Oxygen Scavenger System With this form of packaging system, the oxygen absorbing compounds (agents) are placed in sachets/pouches within the packaged product. These sachets are permeable to oxygen and as such ensure the trapping of all excess oxygen by the scavengers. 9/05/2024 8 This form of packaging is suitable for oxygen sensitive food commodities Use of oxygen scavengers is prevalent in packaging of meat, snacks and ready-to-eat meals. The oxygen scavenger either removes oxygen already present in the package headspace OR from the packaged product itself. 9/05/2024 9 Oxygen scavengers are also placed to continually remove oxygen which penetrates the packaging material during long term storage of the product. When the packaging material is multi-layered, the scavengers can be placed between the layers to absorb oxygen. Formerly, the sachets used to contain iron powder (inorganic) or ascorbic acid (organic) and were mostly placed loosely in the packaged item. 9/05/2024 10 However, due to concerns of customers consuming the scavengers, they are either sealed into the packaging material such that they cannot be used or they are incorporated in the form of polymers during the production of the packaging material. Some oxygen scavengers can be specially formulated to absorb both oxygen and carbon dioxide. 9/05/2024 11 http://m.goldenlilynonwoven.com/nylon-non-woven- fabric/packaging-materials/oxygen-absorbers-packet- material.html https://www.actinpak.eu/showcase/oxygen-scavenger/ SACHETS CONTAINING OXYGEN SCAVENGERS 9/05/2024 12 https://www.brewcaps.com/Gold- https://www.braumarkt.com/en/brewing-beer/bottling- Crown-Caps-Oxygen-Scavenger- and-kegs/crown-caps-and-fliptops Pry-Off_p_100.html 9/05/2024 13 Ethylene Scavenger System One key feature of this packaging system is to delay the ripening of packaged fruits and vegetables. Ethylene is a compound produced by plants which induces and/or speeds up the rate of ripening of fruits and vegetables. It is produced in varying quantities by different fruits and vegetables with banana being one of the highest producers. 9/05/2024 14 Ethylene can also cause excessive softening of fruits. Ethylene scavengers can be in the form of sachets containing compounds such as potassium permanganate which inactivate ethylene by the process of oxidation. Ethylene scavengers can also be in the form of minerals which are incorporated into the packaging material during its production. 9/05/2024 15 Such minerals include : zeolite, pumice, active carbon, metals and metal oxides. In some packaging, these mineral ethylene scavengers do not only absorb ethylene but can alter the gas permeability of the packaging. The over ripening of banana can be delayed by the presence of ethylene scavengers (absorbers) in the packaging. 9/05/2024 16 Ethylene scavengers are also used to prolong shelf life of climacteric fruits : apples, mango, cucumber, kiwifruit and vegetables such as: carrots https://www.researchgate.net/publication/ 346045782_New_approaches_in_smart_packaging_technologies/figures 9/05/2024 17 Moisture Scavenger System These form of scavengers are necessary for dry produce that are susceptible to humidity during storage. Exposure of some commodities to moisture causes spoilage (due to microbial action) and changes in the texture and appearance of the product. 9/05/2024 18 There are two (2) types of moisture scavengers : those that reduce the humidity level of the headspace of the packaged material and those that absorb any excess moisture Examples of those that reduce the humidity level of the headspace of the packaged material are referred to as desiccants and include silica gels, clays, humectant salts (sodium chloride, magnesium chloride and calcium sulfate), calcium oxide etc 9/05/2024 19 Packaging for fresh fish, meat, cut fruits and vegetables often make use of moisture scavengers that can absorb excess liquid. These absorbent pads can be made up of PP or PE or perforated PS sheets which are combined with absorbent compounds such as silica, carboxymethyl cellulose and starch copolymers 9/05/2024 20 https://www.packagingmea.com/fresh-from-sea-to- shelf-with-new-solution-from-aptar/ 9/05/2024 21 Antioxidant Releasers An antioxidant can be introduced in food package to reduce or prevent lipid oxidation. Antioxidants can also be used to promote colour stability of a packaged product. 9/05/2024 22 Antioxidants can either be synthetic such as butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) or naturally occurring ones such as tocopherols, essential oils, polyphenols etc 9/05/2024 23 https://www.researchgate.net/publication/ 327128803_A_concise_guide_to_active_age 9/05/2024 nts_for_active_food_packaging/figures?lo=1 24 MODIFIED ATMOSPHERE PACKAGING (MAP) This is considered to be a form of active packaging whereby the gases within a packaged commodity is intentionally altered. The main aim of this form of packaging is to establish an internal gaseous barrier that preserves the packaged commodity. 9/05/2024 25 MAP is gaining popularity as a means of food preservation via packaging. MAP is advantageous because its use ensures there is minimal or no change in taste, texture or nutritional value of the packaged commodity. It is used in the preservation of commodities such as snacks, nuts, pasta, pizza, fish, fresh produce etc. 9/05/2024 26 MAP reduces the need to use preservatives such as salt and vinegar in the preservation of the commodity. It involves either completely removing the air within the packaged commodity (vacuum packaging) or replacing the contained air with a specific gas or mixture of gases. 9/05/2024 27 MAP with Gases Gases usually used in the MAP of commodities are nitrogen, oxygen and carbon dioxide. Other gases such as sulphur dioxide, carbon monoxide or argon can also be used. Hydrogen and Helium may be used in MAP but not to preserve the product but to serve as leakage detectors 9/05/2024 28 1. Nitrogen Use of gases such as nitrogen is to reduce the rate of respiration of the packaged commodities such as fruits and vegetables. Nitrogen is also used in MAP to reduce the rate of spoilage of a product due to oxidative rancidity caused by oxygen. The nitrogen is used to totally or partially replace the oxygen. 9/05/2024 29 The insolubility of nitrogen in water and fat also ensures that it is not absorbed by the packaged commodity when it is used thus ensuring that the packaging doesn’t collapse over time. 2. Carbon dioxide This is one of the most commonly used gases in MAP. It is usually used for products that do not respire such as meat, diary products, fish, baked good, beverages etc 9/05/2024 30 It’s presence in a packaged commodity serves functions such as: 1. Inhibiting bacterial and fungal growth 2. Reducing the pH 3. Halting enzymatic reactions Carbon dioxide unlike nitrogen is soluble in both water and fat. Thus its use in MAP can result in a collapse of the packaging after a period of time. 9/05/2024 31 Also the solubility of carbon dioxide can result in the formation of undesirable liquid. This liquid can be reduced by either incorporating nitrogen gas into the gas mixture or by placing the product on an absorbent pad. 9/05/2024 32 3. Oxygen The use of oxygen in MAP usually involves the use of minimal amounts of this gas. This is because high oxygen levels can promote microbial growth or cause oxidative rancidity of the packaged product However for products that respire such as fruits and vegetables, aerobic conditions (oxygen content of 2-3%) have been shown to extend the shelf life of the product by stalling fermentation and the production of off flavours and odours. 9/05/2024 33 MAP involving the use of high oxygen concentrations is common in the preservation of commodities such as red meat whereby the high oxygen content maintains the bright colour of the meat. MAP using gases may involve the combination of more than one gas in varying ratios depending on the outcome desired. 9/05/2024 34 Advantages 1. It involves the use of transparent flexible or semi-flexible packaging that allows consumers to see the packaged commodity before purchasing. 2. Sliced commodities are easier to separate when packaged in this manner unlike when frozen whereby slices can only be separated after thawing. 3. Some commodities such as fresh produce can be transported for long distances with no alteration in taste or colour 9/05/2024 35 Disadvantages 1. Use of this packaging method requires the use of specialized packaging material so as to ensure efficient sealing of the packaged commodity at all edges (corners). This is because appropriate sealing of the packaged commodity is critical in ensuring that the gases used in the preservation of the commodity are not lost. 9/05/2024 36 2. Selection of the appropriate gases for the preservation of the product requires several trials 3. Execution of this form of packaging also requires specialised equipment and highly trained personnel to ensure appropriate packaging of the product. 4. The use of specialized packaging material, equipment and personnel tends to make this packaging method expensive 9/05/2024 37 5. Products packaged in this manner involving the injection of specific gases for preservation tend to have a greater volume (bulky) as compared to other traditional forms of packaging. 6. Use of this packaging method doesn’t result in absolute protection against temperature changes thus the product must be regularly monitored. 9/05/2024 38 Vacuum Packaging It is a form of MAP which involves the removal of all air from the packaged product. It was the most common form of MAP before MAP involving the alteration of the internal gas composition of the packaged product was introduced. 9/05/2024 39 One key feature of vacuum packaging is that the volume of the packaged item is almost the same as that of the product. 9/05/2024 40 https://tn.multivac.com/en/solutions/products/vacuum-machines/ professional-vacuum-packing/ https://amactechnologies.com/chamber-vacuum-packaging-system/ 9/05/2024 41 https://www.amazon.com/Machine-Automatic- 9/05/2024 Overheat-Protection-Preservation/dp/B08K7MH3MB 42 INTELLIGENT PACKAGING Intelligent packaging on the other hand involves packaging that is able to detect an alteration in a feature of the packaged commodity or in the atmosphere. Such packaging is referred to as intelligent because it can detect, record and communicate (show) changes in the packaged commodity that can result in spoilage of the commodity OR changes in the atmosphere that would cause spoilage. 9/05/2024 43 Such packaging materials have the ability to communicate (and warn) with the consumer or the food manufacturer. Intelligent packaging would have agents such as biosensors, ripeness monitors, temperature regulators being present. Active packaging and intelligent packaging are both considered to be forms of smart packaging. 9/05/2024 44 Active packaging interacts with the product and the space within the packaging whilst intelligent packaging actively monitors the packaged product and/or the environment and reports 9/05/2024 45 Taoukis, P., Tsironi T., (2016) Smart Packaging for Monitoring and Managing Food and Beverage shelf life 9/05/2024 46 Intelligent packaging can be achieved via the incorporation of specific features into the packaging material. Such as: 1. Time-Temperature Indicators (TTIs): These are sensors that respond to changes in temperature in the packaged product. TTIs are usually incorporating to monitor temperature changes that may have occurred during storage, transportation or distribution 9/05/2024 47 These sensors would usually indicate the occurrence of an irreversible change in a physical characteristic of the product such as the shape or colour. 9/05/2024 48 Examples is the eO® freshness label by Cryolog This TTI involves the use of microorganisms which stimulate the deterioration of the product when there is unacceptable change in temperature The level of freshness is determined by the colour of the TTI on the label 9/05/2024 http://www.fis-net.com/fis/techno/newtechno.asp?id=36695&l=e&ndb=1 49 2. Thermochromic Ink Technology: This involves the use of sensors that give an indication of when a product has reached the desired temperature state. That is whether it is cold enough or hot enough for consumption There would be the presence of sensors in the form of microcapsules that would tell whether a product has been cooked long enough or whether it has been cooled (chilled/refrigerator) adequately for human consumption 9/05/2024 50 https://www.alcircle.com/news/coca-cola-turkey-uses-thermochromic- inks-for-its-summer-promotional-aluminium-cans-31706 http://www.colorsuv.com/thermochromic-inks/ https:// www.packagingdigest. com/technologies/ thermochromic-tabs- make-chilled-cans- colorful-and-easy-spot 9/05/2024 51 ASEPTIC PACKAGING This involves sterilizing a food product by exposing it to high temperatures prior to it being packaged. The sterilized product is allowed to cool down (to ambient temperatures) before it is then packaged. Aseptic packages are usually made up of multiple layers of packaging material which preserve the commodity and prevent deterioration. 9/05/2024 52 Two main components of this packaging is polyethylene to serve as a moisture barrier and a metal film in the form of a foil to prevent light and oxygen penetration Aseptic packaging can be used for various commodities such as : soups, milk, fruit juices etc. 9/05/2024 53 Use of aseptic packaging results in increased food quality and safety and one common application is the Tetra Pak. Studies have shown that products packaged with aseptic packaging have a shelf life that can extend for up to 6 months extra without refrigeration Another advantage of this form of packaging is that preservatives do not have to be used. 9/05/2024 54 https://www.melcom.com/ https://www.openpr.com/news/1863153/ efficient-tactics-of-liquid-packaging-carton- catalog/product/view/ market-in-growth _ignore_category/1/id/18510/ s/peak-milk-uht-low-fat-1l/ https:// www.researchgate.net/ publication/ 290816792_Migration_of_I TX_Isopropyl_Thioxantone _from_Tetra_Pak_Bricks_int https://www.fidelistrade.com/ o_Food/figures?lo=1 portfolio-item/ceres/ 9/05/2024 55 RETORT PACKAGING This involves the use of high temperatures to sterilize a food product after it has been packaged. In retort packaging the food would usually be placed in a metal can (eg: nkulenu palmnut soup base, canned tuna flakes etc) or pouch and then the packaged product is heated to very high temperatures. 9/05/2024 56 One main disadvantage with this form of packaging is that several trials may have to be conducted to determine the retorting temperature that would not result in damage to the packaged good. 9/05/2024 57 https://www.oumapack.com/flexible- packagings/stand-up-pouches-doypack/ retort-pouches/ ttp://www.leaderflexible.com/retort-pouch/ http://africanfooddistributors.com/cart.php? target=category&category_id=10 9/05/2024 58 Global Market Trends 1. Transparent Packages with Clear Labelling: In recent years, more and more consumers tend to purchase items packaged in transparent containers or wrappers. This is because as people become more mindful of what they eat and more health conscious, they are more likely to purchase food products they can easily see. 9/05/2024 59 This trend by consumers has resulted in the manufacturers using more transparent packaging for materials. Also, due to the abundance of information and consumers’ increase in knowledge, people are becoming increasingly interested in the contents of food items purchased. 9/05/2024 60 2. Inclusion of Technology: In today’s world, inclusion of technology in the development of packaging material has become a common occurrence. It has been used in the development of packages with special features that promote food preservation and it has also enabled the manufacture of packaging from materials hitherto not used in the packaging of food commodities. 9/05/2024 61 Apart from the emergence of active and intelligent packaging features in a food packaging, QR codes, Near Field Communication (NFC) tags etc. can also be embedded in the packaging of a food commodity. These technological additions are beneficial not only when it comes to payment but can also be used to obtain more information about the food product being purchased such as the ingredients used or the nutritional information of the packaged product or even the presence of potential allergens. 9/05/2024 62 NFC tags are quite similar to QR codes in the sense that they both require a smart device (usually a phone) to access the information contained there in. However whereby the QR code can be embedded in the label, the NFC tag must be placed directly on the product or on the label. 9/05/2024 63 3. Easier portability: In our ever increasing fast paced world, easier portability of goods is on high demand and this is no different in the food industry. There is an increasing demand by consumers for packages that are easier to hold and use whilst on the go. 9/05/2024 64 http://www.disposable-plasticcups.com/sale-2385062-4-cups-of-beverage- portable-corrugated-paper-container-milk-tea-cup-holder-package-to- takeaway-coffe.html http://www.sinceyoungpackage.com/products/paper-bag/kraft-paper-bag/ portable-food-packaging-gift-box/ 9/05/2024 65 4. Sustainability: Recent studies have shown that consumers are willingly to buy products that have sustainable packaging as compared to those that negatively affect the environment either during their manufacture or after they have been used (non recyclable). A number of companies and brands in the industry are going ‘greener’ by discontinuing the use of single-use plastics but are rather focusing on recyclable or reusable packaging. 9/05/2024 66 BIOPLASTICS The use of bioplastics in the packaging of food commodities is considered to be one of the emerging new generation packaging materials. Bioplastics are considered to be an effective way of reducing the detrimental environmental effects of other forms of plastic. Bioplastics can easily be disposed off by adding them to food waste to form compost. 9/05/2024 67 ADVANTAGES 1. They are eco-friendly ie they do not negatively affect the environment both in their manufacture, use and disposal. 2. The require less energy in their production as compared to other forms of plastic 3. Reduction in cost of purchase as more and more product manufacturers patronize it 9/05/2024 68 EXAMPLES OF BIOPLASTICS 1. Aliphatic Polyesters : These are made from naturally occurring compounds such as glycolide, lactide and ɛ-caprolactone. This polymer is odourless and similar to PE and PP. They are currently used for beverage packaging. Aliphatic polyesters decompose to produce carbon dioxide and water. 9/05/2024 69 2. Polylactic Acid (PLA): This is a biopolymer made from the fermentation of naturally occurring materials such as corn or sugarcane. https://www.ecolink-bamboo.com/11/pla/eco-friendly-pla-box-for- food-packaging.html 9/05/2024 70 The main advantages of PLA in food packaging is that it is recyclable and degradable. However the monomer composition of this polymer makes it highly water soluble 9/05/2024 71 3. Polylactic aliphatic copolymer (CPLA) : This packaging material is formed by combining D/L-lactide and aliphatic polyesters. Various degrees of hardness or elasticity can be achieved depending on the ratio of compounds used. 9/05/2024 72 CPLA does not release any organic pollutant when burned. CPLA can undergo biologically degradation within 5 to 6 months after it has been disposed off. When combined with food waste to form compost, decomposition can begin within 2 weeks. 9/05/2024 73 4. Polysaccharide-Based Biodegradable Polymer These polymer packaging can be made from polysaccharides such as starch, cellulose, chitin, chitosan etc Starch is currently the predominant form of polysaccharide used for this form of packaging. It is usually extracted from either corn or potato. 9/05/2024 74 Use of this polymer in food packaging usually involves combination with conventional plastics such as PE. Decomposition of this packaging is accelerated with the help of enzymes. 9/05/2024 75

5. Technological advancement in Food Packaging (Emerging Trends).pptx

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