Seminar on

1
Active & Intelligent Packaging
31-August-2019
presented by

BHAVESH DATLA
7FT-16
B.Tech Food Technology

College of Food Technology

Central Agricultural University, Imphal
 CONTENTS

2
Contents

1. Introduction to Packaging
2. Active packaging
3. Intelligent packaging
4. Future Scope
5. Conclusion

Seminar on Active and Intelligent Packaging

3 1. Introduction to Packaging

 Packaging is the science, art and technology of enclosing or protecting

products for distribution, storage, sale, and use.

Source: researchgate.com
Seminar on Active and Intelligent Packaging
4 1.1 Types of packaging

 Modified atmospheric packaging

 Controlled atmospheric packaging

 Vacuum packaging

 Shrink and seal packaging

 Active packaging

 Intelligent packaging

Seminar on Active and Intelligent Packaging

5 2. Active Packaging

 Active packaging system employs a packaging material that interacts

with the internal gas environment to extend shelf life of food.

Source: majidaisurvey.com

Seminar on Active and Intelligent Packaging

6 Some Packaging Systems which are not Active
Packaging

 MAP as normally practiced is passive not active packaging, unless

there is some way in which the package (or a sachet added to the
package) actively affects the internal gas atmosphere other than via
normal permeation through plastic film.
 If the package is contained gas scavenging or emitting sachets, then it
could be classified as active packaging.

Seminar on Active and Intelligent Packaging

7 2. 1 Active Packaging Systems

a) Oxygen Scavenging System

b) Carbon Dioxide Emitter/Absorbers
c) Ethylene Absorbers
d) Moisture Absorbers
e) Flavour and Odour absorber/releaser
f) Self Heating and Cooling Packets
g) Antimicrobial Packaging Materials

Seminar on Active and Intelligent Packaging

8

source: sciencedirect.com

Seminar on Active and Intelligent Packaging

9 a) Oxygen Scavengers/Oxygen Absorber

Why we use Oxygen Scavengers?

 the residual oxygen present in food packages is the main cause of Food Spoilage
 Some common problems caused by oxygen are
i. Accelerates the spoilage caused by aerobic bacteria
ii. Colour changes
iii. Causes off- flavor development
iv. Nutrient loss

Seminar on Active and Intelligent Packaging

10 What is Oxygen Scavenger (OS)

 Scavenger is a chemical substance which is added to mixture to remove or

inactivate the unwanted compound.
 Oxygen scavengers are added to enclosed packaging to help remove or
decrease the level of oxygen in the package.
 Oxygen Scavenger is also referred as OS
 There are 4 common OS mechanism

Source: sciencedirect.com

Seminar on Active and Intelligent Packaging

 4Fe + 3O2 + 2H2O Fe(OH)3

11 Oxidation of
Iron & Iron
Salts

Oxidation of
Photosensitive
Dye
Unsaturated
hydrocarbon Oxygen Scavenger
oxidation Mechanisms

Oxidation of
Ascorbic Acid
& its Salts

AA + O2 == DHA + H2O2

Seminar on Active and Intelligent Packaging

12 b) Carbon dioxide Scavengers & Emitters

 Play a beneficial role in retarding microbial growth

High concentration and increase the shelf life
of CO2  Delay the respiration in fruits and vegetables and add
in maintaining the freshness of fruits

 Packaging material has high permeability towards CO 2

 Excess CO2 accumulation in a package may be detrimental to the quality of

the product and/or the integrity of the package, specially in fermented
products

 Sachets that contain Ca(OH)2, in addition to iron powder, absorb O 2 and

release CO2.

Seminar on Active and Intelligent Packaging

13

Figure: Movement of CO2 in red meat under package using CO 2 emitter and Absorber
Source: http://www.genuineideas.com/assets/gassets -redmeat

Seminar on Active and Intelligent Packaging

14 c) Ethylene Absorber

Effects of Excess Ethylene on fruits and vegetables

 Ethylene is plant growth regulator and plays important role in
physiological processes and during postharvest.
 The presence of ethylene in packages and storage environment could
shorten the shelf-life of a large amount of fruits and vegetables.
 It also leads to over ripening and undesirable colour changes, texture
and taste of food.

Seminar on Active and Intelligent Packaging

15 Role of Ethylene Absorbers (EA)

 It helps in controlling the presence of ethylene in packages and storage environment.

 Most commonly used Ethylene absorber is KMnO4, Activated Carbon and Zeolites
 3CH2CH2 + 2KMnO4 + H20 2MnO2 + 3CH3CHO+ 2KOH

1- Stored with EA; 2-Stored without EA

Source: majidaisurvey.com
Seminar on Active and Intelligent Packaging
16

Source: Source: majidaisurvey.com

Seminar on Active and Intelligent Packaging

17 d) Moisture Absorbers

 Effects of Excess Moisture on Foods

 Presence of excess moisture in food packets leads to serious damages to moisture
sensitive foods.
 Example caking in powdered products, softening of crispy products such as crackers
and moistening of hygroscopic foods such as sweets and candies.
 Formation of a foggy film in fruits and vegetables is also one of the main
consequences of excess moisture in packets.
 Most common used moisture absorbers are Silica gels, Natural Clays, Molecular
Sieves, Modified Starch and Calcium Oxides.

Seminar on Active and Intelligent Packaging

18

Fig: Moisture Absorbers

Source: Wikipedia.com

Figure: Container/Packet containing moisture absorber

Source: fooddial.com

Seminar on Active and Intelligent Packaging

19 e) Flavour and Odour Absorber/Emitters

How Flavour and aroma loss occur?

 It follows the phenomenon of mass transfer of components between and
within food and packaging material
 Food Migration/Flavour Scalping: it is the transfer of substances from the
package into the food due to direct contact.
Most commonly studied migrants are plastic monomers, dimers, oligomers,
antioxidants, plasticizers and dye/adhesive solvent residues
Example: absorption of volatile flavors of orange juice and citrus beverages by
polyethylene.

Seminar on Active and Intelligent Packaging

20 Continue…

 Since scalping and food migration is not desirable for food packaging but it
is some time used in active and intelligent packaging for absorbing off odour
and off flavor
 Example:
a) sulfurous compounds and amine produced biochemically from protein
degradation,
b) aldehydes and ketone produce from lipid oxidation
c) anaerobic glycolysis and bitter taste compound in grape fruits juice.

Seminar on Active and Intelligent Packaging

21

Source: sciencedirect.com

Source: Scentt.com

Seminar on Active and Intelligent Packaging

22 f) Antimicrobials Releasing System

What is antimicrobial agents?

 Chemical or biological agent which inhibit and kill the microorganisms in the
different mode of action.
 Example: benzoic acid, nisin, benomyl etc.

Against
Anti + Microbial = Micro-
organisms

Seminar on Active and Intelligent Packaging

23 Active Antimicrobial Releasing Systems
(AARS)
 Use of natural compounds in the preparation of an active packaging with antioxidant
properties.
 Example: Oregano Oil, Rosemary Oil, Tea Tree Oil, Vitamin E
 Chemical preservatives are also used in AARS
 This chemical preservatives are acid and their salts (sorbate, benzoate and
propionate), parabens, epoxide etc.

Seminar on Active and Intelligent Packaging

24 Some antimicrobial agents with packaging film
Antimicrobial Agent Packaging Material Microorganisms
Benzoic Acids Polyethylene (PE) Total Bacteria
Nisin Polyethylene (PE) S. Aureus
, Zein
Lysozymes Polyethylene (PE) E. coli
Ethanol Silicon Oxide Moulds
Antibiotics Polyethylene (PE) E. coli

Seminar on Active and Intelligent Packaging

25 g) Self Heating & Self Cooling Packages

 The armed services introduced a self heating can in 1939, which relied on the burning of
cordite to provide thermal energy.
 Now a days CaO (quick lime)/ MgO and a water based solution.

Ca + H2O Ca(OH)2 + H2 + Heat

 Theoretically 24g of Ca yields 355KJ of heat, which is sufficient to boil water.
 The food is retorted in an alufoil/plastic pouch and packed in a cardboard carton
 To heat the pouch, it is placed inside a plastic sleeve containing FRH (flameless ration
heating).
 Same mechanism is used for self cooling packages but they use ammonium nitrate for
cooling media.
Seminar on Active and Intelligent Packaging
26

source: youtube.com
Seminar on Active and Intelligent Packaging
27 2.2 Advantages of Active Packaging

 Increase the storage life of product

 Prevent oxidation phenomena during storage
 Prevent color loss and over ripening of fruits and vegetables in package
 Prevent growth of aerobic microorganisms.
 Slow down metabolism of food.
 Remove off- odour and off- flavor.

Seminar on Active and Intelligent Packaging

28 2.3 Disadvantages of Active Packaging

 Increases the cost of production of food.

 Most of the active packaging system except self heating and self cooling
system cannot be applied in liquid food
 Possible migration of issues of complex packaging materials into product
 Lack of recyclability of disposable
 Possible mistrust/confusion of technology.

Seminar on Active and Intelligent Packaging

29 3. Intelligent Packaging

 Packaging that contains an external or internal indicator to provide

information about the history or the quality of the food.
 Here “Indicators” includes all the indicators (whether for gases,
ripeness, temperature or tampering).

Seminar on Active and Intelligent Packaging

30 Some Packaging Systems which are not
Intelligent Packaging System (IPS)
 Intelligent polymer do not qualify as intelligent packaging
because they do not provide information about the food.
 Microwave susceptor packaging is not intelligent packaging for
the same reasons.

Seminar on Active and Intelligent Packaging

31 3.1 Functions Carried out by IPS

1)Detecting

2)Sensing

3)Recording

4)Tracing

5)Communicating

6) Applying scientific logic

Seminar on Active and Intelligent Packaging

32 Components of IP

Radio frequency identification tags

Indicators

sensors
Seminar on Active and Intelligent Packaging
33 3.2 Indicators

 Indicates the presence or absence of another substances in the

packages

 May be of visual, qualitative data.

 It cannot store the data ,only indicates variables.

 Colour changes, intensity or diffusion of dyes

Seminar on Active and Intelligent Packaging

34 Types of Indicators

a) Gas indicators

b) Time-temperature indicator

c) Freshness indicator

d) Thermo-chromic ink

Seminar on Active and Intelligent Packaging

35
a) Time Temperature Indicator

 Attached to the surface of the pack.

 Visual warning for temperature abuse of chilled or frozen foods.

 Provide indirect information about product quality.

 Changes colour as a result chemical or enzymatic reaction .

Seminar on Active and Intelligent Packaging

36 ONVUTM TTIs
 Used for heat sensitive products

 Heart shaped label made by photo sensitive compounds on the

packet.

 Once activated by UV light  dark in colour  progress.

ONVU TTIs
Source: preventpack.co
Seminar on Active and Intelligent Packaging
37 b) Gas indicator

 Direct contact with gaseous environment surrounded by the food in package.

 Monitor the changes of gas composition

 information about the gas leakage

 Inform the presence or absence of O₂ & CO₂

 Detect water vapour, ethanol, hydrogen sulphide.

Seminar on Active and Intelligent Packaging

38 Ageless eye O₂ indicator
O₂ concentration in headspace ≤ 0.01% Pink
O₂ concentration in headspace ≥ 0.01%Blue

Research is going
in India;
available in
developed country

O2 indicator tablet
Source: mgc.co.jp
Seminar on Active and Intelligent Packaging
39
c) Fresh Check Indicators

 Fresh tags:- Sensitive to volatile nitrogen, amines if it

present(packaging of fish).

Two types of fresh tags

a) Time strips :-Elapsed time on perishable product

b) Ripe sense :- Ripening of fruit

This are indicates based on the reaction between indicator and the metabolites
produced during growth of microorganisms/ enzyme activity.

Seminar on Active and Intelligent Packaging

40

Available in India
and other Source: researchgate.com
developing and
developed country
researchgate.com

Source: researchgate.com

Seminar on Active and Intelligent Packaging

41

 It is diffusion based indicator label

 Action is activated by blue-dyed fatty acid ester diffusing along a
wick.
 Intended for monitoring distribution and consumer information.

3M Monitor mark
Source: researchgate.com

Seminar on Active and Intelligent Packaging

42 d) Thermochromics Ink
i. Specialised dynamic ink
ii. Colour changes with temperature
iii. Reversible and irreversible inks

Seminar on Active and Intelligent Packaging

43 3.3 Radio Frequency Identification Tags

 Wireless data technology

 Advance form of information carrier that can identify and

trace the product.

 Passive tags:- cheap, simple, short range

 Active tags:- battery powered longer, range, more

information

Seminar on Active and Intelligent Packaging

44 Functions of RFID Tags

 Food monitoring and traceability

 Improve supply chain efficiency

 Greater speed and efficiency in stock rotation

 Improved shelf availability

 Enhance forecasting

 Analyse ware house data

 Measurement of temperature,RH,pH,volatile compounds

Seminar on Active and Intelligent Packaging

 45

Research is going
in India;
available in
developed country

Working of RFID
source: wavelinx.in

Seminar on Active and Intelligent Packaging

46 3.3 Sensors

 Device used to detect and quantify energy by measurement of

physical and chemical property produced by means of signals.

Physiochemical
Information Receptors Analytical Signals

Seminar on Active and Intelligent Packaging

47 Types of Sensors
a) Printed electronics

 devices on flexible substrates using electrically functional ink.

 Stand alone, electronic printing system powered by batteries for

monitoring perishable foods.

 They are light weight, bendable, rollable, potentially portable and thin
(b) Gas sensor
 Device changes the physical parameters after sensing the presence of
gaseous analyte which is indicated by external indicator

Seminar on Active and Intelligent Packaging

48 c) Biosensor
 Detect pathogens and transmit as signals which is quantifiable.

 Bio –receptors – organic materials such as enzymes, antigen, microbes

,hormones and nucleic acid

 Transducers –electrochemical ,optical , calorimetric etc.

 Indicates only high concentration of pathogen or toxin

Seminar on Active and Intelligent Packaging

49

Printed Electronics
Source: packworld.com

Schematic Working of Sensors

Source: arksemielectronics.net

Bio Sensors
Source: biologyworld.com

Seminar on Active and Intelligent Packaging

50 3.4 Advantages of Intelligent Packaging
 Provision of information about the integrity of the package, condition
of food

 Detection of calamities during transport

 Reduce food loss and enhance bio-security

 Enhance food quality and convenience

 Warning about possible problem

 Increase shelf life

Seminar on Active and Intelligent Packaging

51
3.5 Disadvantage

 Equipment and supports are high cost

 Possible mistrust/confusion in the technology

 Lack of recyclability

3.6 Application
 Stored chilled and frozen foods

 MAP and CAP foods

 Perishables such as meat, fish, poultry
 Fruits vegetables and beverages industry.
Seminar on Active and Intelligent Packaging
52 4. Future Aspects and Opportunities
 Food Shelf will be shorter
 Food preservation and preparation will integrate with packaging
 Packaging will be integrate with processing and distribution

Seminar on Active and Intelligent Packaging

53 5. Conclusion:

 Despite the hurdles that have to overcome in the near future, AP and
IP will be technical tools in the market with high potential, covering
both more transparent communication to consumers and the need of
retail and food industry to better control the food supply chain.

Seminar on Active and Intelligent Packaging

54 References

 Wagner J. 1989. The advent of Smart Packaging. Food Engineering

International 14(10):11
 Smart Packaging for monitoring and managing food and beverage shelf life.
In: Food and Beverage Stability and Shelf Life, Kilcast D. Subramanian P.
(Eds)
 Labuza T.P Breene W.M Application of active packaging for improvement of
shelf- life and nutritional quality of fresh and extended shelf life foods;
 Galdi M.R. Nicolias V., Di Maio L,. Incarnato L. 2008: Production of active
PET films for food packaging applications, Packaging Technolog and Science
 Food Packaging Principles and Principles by Gordon L. Robertson

Seminar on Active and Intelligent Packaging

55

Seminar on Active and Intelligent Packaging