Active packaging

Principle, applications and machinery used

Presented by: Harjot singh

L-2020-AE-031-BIV
Introduction
• Active packaging is in the form
of smart packaging
• designed to extend the shelf life
of perishable products
• It works by emitting or
absorbing compounds within a
packaged product
• It slows down the rate of
microbial growth, moisture loss
or gain, and oxygen reactions
What is active packaging?

It refers to adding It is called as Active Active packaging

certain compound to technologies involve
because Packaging
interactions between the
packaging film or within material itself plays an food packaging materials
packaging to increase active role in improving and the internal gaseous
shelf life the shelf life of product atmosphere
Objectives of active packaging

Shelf life
extension

Easier
handling

Preserve
quality of the
product
Earlier innovation in food packaging.

Aluminium
foils
Aseptic Flexible
packaging films
Metallic
can
Electrically Paper-
driven based
packaging multilayer
machinery Synthetic package
polymers :-
polyethylene,
polypropylene
WHY INNOVATION REQUIRED IN
FOOD PACKAGING SYSTEM?
food-borne outbreaks

oxy-gen scavenging

ethylene scavenging

UV-protective

moisture absorber

temperature-sensitive packaging
materials
Classification :Active packaging

Active packaging:
ingredients that are sachets and
integrated directly pads placed
into packaging inside package
materials
Graphical representation of different types of active
packaging technology for the food packaging application
Oxygen scavengers
Initially, sachets were employed for
oxygen scavenging purposes with
iron-based scavengers in the
presence of moisture, oxygen, and It a substance
Protects the enzymes that eliminates
food products the oxygen
against MATERIAL USED:sachets were chemical or
oxygen cause employed for oxygen scavenging enzymatically in
deterioration purposes with iron-based packaging
scavengers in the presence of material
moisture, oxygen, and enzymes
Sachet and pads
Mechanism:oxygen scavenger
 WHAT’S THE PUPOSE?
Earlier modified atmosphere packaging (MAP) and vacuum packaging have been widely utilized
to evacuate the excess oxygen present in the package
this process is limited and cannot completely remove the oxygen

In this regard, oxygen scavengers are used

developed to scavenge the remaining oxygen from the package up to a level of less than 0.01%
and maintain this level for a longer duration
 Packaging film based : OS

Schematic representation of a multilayer

PET bottle consisting of a PETG middle
layer containing bacterial spores
scavenging surrounded by two outer PET
The system allows scavenging of residual
oxygen from the in-bottle environment
and scavenging from atmospheric oxygen
Light-activated oxygen scavenging films
permeating through the bottle wall
ETHYLENE-SCAVENEGER
• Mostly used for horticultural products such as fruits,
vegetables and flowers because ethylene increses respiration
rate
Carbon dioxide scavengers/emitters
commercial sachet and
label devices which can be
used to scavenge or to emit
carbon dioxide
particularly used in packing
fresh roasted or ground
coffees that produce
significant volumes of
carbon dioxide
Dual action oxygen
scavenger/carbon dioxide
emitter sachets and labels
are also developed, which
absorb oxygen and
generate an equal volume
of carbon dioxide
carbon dioxide emitter
sachets, e.g. nuts and
sponge cakes.
Antioxident agents in film
Oxidation of fats and lipids is one major cause leading to the spoilage of
food tends to shorten the shelf life due to

alteration in the taste/odor

deterioration of the texture,

functionality of muscle foods like meat and fish

antioxidant agents are incorporated into the different polymers to

reduce these undesired incidents to stop or delay the oxidation
inside the packed food through

Examples :synthetic antioxidant such as butylated hydroxy

toluene (BHT) or butylated hydroxy anisole (BHA)
 Temperature Regulating Package
Temperature-sensitive films

This is especially useful for

perishable food eg-watermelon

When exposed to specific

These intend to detect and
respond to temperature changes.
temperature ranges, a
temperature sensitive film may
change color or display a
temperature reading
These films include special
indicators or sensors that detect
temperature changes and
provide visual cues or data to
consumers and producers.
APPLICATION :FOOD INDUSTRY
Absorbing/scavenging properties
Releasing/emitting properties
Removing properties
Temperature control
Microbial and quality control
Oxygen, carbon dioxide, moisture,
ethylene, flavours, taints, UV light
Ethanol, carbon dioxide, antioxidants,
preservatives, sulphur dioxide, flavours
Insulating materials, self-heating and
self-cooling packaging, temperature-
sensitive packaging
Insulating materials, self-heating and
self-cooling packaging, temperature-
sensitive packaging
UV and surface-treated packaging
materials
ACTIVE VS CONVENTIONAL
. PACKAGING
• Conventional packaging materials are considered passive, and
their main function is protection against the environment
• Active packaging systems intentionally absorb or release
substances from or to the food or its environment
SMART PACKAGING’NEW INNOVATION

Enzyme-based time-temperature markers

Other types of time-temperature sensors

irreversible color change is the main way to determine the thermal history of
the product.
Color change can indicate time and temperature dependent changes in
product quality or safety. These types of indicators are usually glued on or
printed or coated on the product packaging and are less
DISADVANTAGES OF ACTIVE PACKAGING
• potential instability of additives
• rapid release of functional agents
• challenges in controlling release rates
References
• https://www.thomasnet.com/insights/active-packaging/
• https://www.spg-pack.com/en/blog/what-is-active-packaging-
types-and-functions
/
• https://www.emcotechnologies.co.uk/active-packaging
• https://felixinstruments.com/blog/active-packaging-what-it-is-
and-why-its-important
/
• http://
ecoursesonline.iasri.res.in/mod/page/view.php?id=6246
• https://
www.researchgate.net/publication/336750465_Ethylene_scav
engers_for_active_packaging_of_fresh_food_produce/figures
?lo=1