Active packaging technologies can help extend the shelf life of foods and maintain quality. There are various types of active packaging systems that interact with the packaged product including oxygen scavengers, CO2 emitters, moisture absorbers, odor/flavor absorbers, antimicrobials, and antioxidant releasers. These systems are used for applications in meat, seafood, bakery goods and other products. Future trends in active packaging may include self-heating and self-cooling systems as well as technologies that can heat or chill food on demand.

1. Master Seminar
on
Active Packaging
Mr. Omkar Rajendra Bhingarde
Reg. No. PHMRM0150118
Department of Meat, Poultry and Fish
POST GRADUATE INSTITUTE OF POST HARVEST MANAGEMET
KILLA, ROHA- RAIGAD

2. Active Packaging

3. In earlier times, ancient man was using plant leaves to cover the food, which
he could not consume, and perhaps that was the beginning of food packaging.
In today’s context, packaging is both a symbol of society’s consumption
habits and reflection of its progress.
Packaging is defined as enclosing food to protect it from tampering or
contamination from physical, chemical and biological sources.
Active and intelligent packaging materials and articles were firstly introduced
in the market of Japan in the mid 70s, but only in the mid 90s they raised the
attention of the industry in Europe and in the USA.
Active packaging is accurately defined as “packaging 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 system” (Robertson, 2006).
Introduction

4. Active packaging systems are developed with the goal of extending
shelf life for foods and increasing the period of time that the food is
high quality.
Active packaging technologies include some physical, chemical, or
biological action which changes interactions between a package,
product, and/or headspace of the package in order to get a desired
outcome (Yam et al., 2005).
Active packaging is typically found in two types of systems;
sachets and pads which are placed inside of packages, and active
ingredients that are incorporated directly into packaging materials.
Active packaging is an innovative packaging system/technology
that allows the product and its environment to interact to extend
the shelf life and/or to ensure food microbial safety, while
maintaining the quality of the packed food (Ahvenainen, 2003).

5. Examples of active packaging applications
for use within the food industry
Absorbing/scavenging
properties
Oxygen, carbon dioxide, moisture, ethylene, flavours,
taints, UV light
Releasing/emitting
properties
Ethanol, carbon dioxide, antioxidants, preservatives,
sulphur dioxide, flavours
Removing properties Catalysing food component removal: lactose, cholesterol
Temperature control Insulating materials, self-heating and self-cooling
packaging, temperature-sensitive packaging
Microbial and quality
control
UV and surface-treated packaging materials

6.  Oxygen Scavengers
 CO2 Emitter
 Purge Absorbers
 Moisture absorbers
 Odour-Flavour
absorber/Releaser
 Anti-Microbial
 Ethylene absorption
 Antioxidant Release
 Others
(Miscellaneous)
Types of Active Packaging

7. Currently known active packaging systems and their application
in food systems
Active packaging
system
Substances used Applications
O2 Scavengers Ferrous carbonate, salt-copper
sulphate, ascorbic acid
oxidation, iron- sulphur
Fresh and Dry fish,
sausages, cured fish
CO2 Emitter Ascorbic acid, ferrous carbonate Fresh fish and shell fish
Moisture
Absorber/Regulator
Silica gel, propylene glycol,
polyvinyl alcohol
Fresh fish and dry fishery
products
Ethanol emitter Encapsulated ethanol Fresh and Semi dry fish
products
Antimicrobial Sorbates, benzoates, sulphur
dioxide, antibiotics
Fresh fish and value
added products
Continued….

8. Odour/Flavour Absorber-
Releaser
Baking soda, active
charcoal, various food
flavours
Fresh, dry and heat
processed food products
Antioxidant release BHA , BHT , Ascorbic Acid Fresh fish, smoked fish,
fish oil
Anti- fogging and Anti-
sticking
Biaxially oriented vinylon,
compression rolled
oriented HDPE
Fresh chilled/
refrigerated fish products
Light absorbing/
regulating
UV blocking agents,
hydrohxybenzophenone
Dry fish and fish oil
Insect repellant Low toxicity fumigants
(pyrethrins , permethrin)
Dry fish, smoked fish and
fried fish
Microwave susceptors Metalized thermoplastics Ready to eat fish meals
Others (Miscellaneous)

9.  To remove oxygen and retard oxidative reactions.
 Used as sachets in headspace
 Even very low oxygen concentration is sufficient to initiate
oxidation of oxymyoglobin to metmyoglobin (Ledward, 1970).
Therefore, in order to minimize metmyoglobin formation in fresh
red meats, oxygen must be eiher reduced to below 0.05% or
present at saturation levels (Faustman & Cassens, 1990).
a. Jerky
b. Pepperoni
c. Pasta
d. Bakery goods
e. Meat products
Oxygen scavengers

10. Oxygen Absorbers

11. Purge Absorbers- Pulp
Purge absorption
To remove liquid squeezed or leaking from fresh products such as
meat, poultry and fruit.
Disadvantages-
Medium for microbiological growth.
Odour generating
Leaks into consumer
environment: source of major
consumer complaints.

12. Can be enhanced by active
additives-
Antimicrobials
Carbon dioxide generators
pH reducers
Polymeric Purge Absorber

13. Many of Fish Products Require high CO2 levels to supress microbial
growth and to extend self life.
It is effective against bacterial growth which cause off colour and
odour.
 Addition of high CO2 gas-
 From plastic package structure
 From moisture-activated
Chemicals in sachets, absorbent
pads, etc.
Carbon Dioxide Emitter

14.  Alteration of cell membrane functions including effects on
nutrient uptake and absorption.
 Inhibition of enzymes or decrease in the rate of enzyme
reactions.
 Penetration of bacterial cell membranes, leading to
intracellular pH changes.
 Changes in the physico-chemical properties of proteins.
Mechanism of effect of CO2 on bacterial
growth

15. The moisture content of fresh fish/meat varies from 75-89%
depending on the species.
Controlling of excess moisture in food packaging is important to
lower the water activity of the product, to supress the microbial
growth, prevent foggy film formation,
And to make the package more
attractive to the consumer.
The preferred polymers for absorbing
Water are polyacrylate salts and graft
copolymers of starch (Rooney, 1995b).
Moisture Absorber

16.  Flavour of food product is generally lost during processing foods at
high temperatures or after packaging.
 Use of flavour enriched packaging components should be done to
improve the organoleptic quality of the product.
 Flavour absorber can also be used to scavenge undesirable flavours,
aromas and odour present in headspace.
 The system employs cellulose, triacetate, acetylated paper, citric
acid, activated carbon, etc to absorb off-flavour and off-odour.
 Aroma additions-
 􀂄Aroma additions enhance the product sensory attributes.
 􀂄It can be incorporated into plastic.
 􀂄Activate on opening.
Odour-Flavour Absorber/Releaser

17.  The new antimicrobial function can be achieved by adding
antimicrobial agents in the packaging system and/or using
antimicrobial polymers that satisfy conventional packaging
requirements (Ahvenainen, 2003).
 Objective is to reduce the rate of growth of spoilage and/or pathogenic
microorganisms in the contained food and thus extend the shelf life.
 Antimicrobial food packaging materials extend the lag phase and
reduce the growth phase of microorganisms in order to extend shelf
life and to maintain product quality and safety (Han, 2000).
 A large number of antimicrobial agents, including ethanol, carbon
dioxide, silver ions, chlorine dioxide, antibiotics, organic acids,
essential oils, and spices are being used for the purpose of inhibiting
the growth of microorganisms that can lead to deterioration of
foodstuffs.
Anti-Microbial

18.  To prolong shelf life and to maintain an acceptable visual and
organoleptic quality, accumulation of ethylene in the packaging
should be avoided.
 Potassium permanganate embedded with silica is inexpensive and
widely used ethylene absorbing system.
 Other ethylene adsorption technology is based on finely dispersed
minerals such as zeolites, clays, etc into packaging films.
Ethylene Emitters

19.  The oxidation of lipids in food leads to a reduction in shelf-life due to
changes in taste and/or odour, deterioration of the texture and
functionality of muscle foods, and a reduction in nutritional quality
(Pereira et al 2010).
 Antioxidants can be used for oil, nuts, butter, fresh meat, meat
derivatives, bakery products, fruits and vegetables.
 Tocopherol, plant extracts, and essential oils from herbs such as
rosemary, oregano and tea are natural antioxidant that are safer and
have health benefits.
 Active antioxidant food packaging films were produced by the
incorporation of ascorbic acid, ferulic acid, quercetin, and green tea
extract into an ethylene vinyl alcohol copolymer matrix by López-de-
Dicastillo et al. (2012) on lipid stability of brined sardines.
 The use of antioxidant active film in the conservation of fresh meat can
enhance the stability of myoglobin and fresh meat against oxidation
processes.
Antioxidant Release

20. Other packaging systems include Anti-fogging and anti-sticking,
Light absorbing/regulating, Microwave susceptors, Insect repellent,
etc.
All packaging systems help in increasing shelf life of fish and meat
products.
Colour releasing, gas permeable films also play an important role in
packaging systems.
Others (Miscellaneous)
MICROWAVEABLE PIZZA
WITH SUSCEPTOR

21. Changes in consumer preferences have led to innovations and
developments in new packaging technologies.
All or most of the packaging are successful in Fruits and Vegetables but
are evolving with a great success in sea-food industries and meat
products.
Upcoming demands-
Heat the contents on
demand: Self heating
Chill the contents on
demand: Self chilling
Future Trends

22. Robertson, G. L. 2006. Active and intelligent packaging. In Food
packaging: principles and practice—2nd ed. CRC Press, Boca Raton,
Fl. Chap. 14.
Priyanka Prasad and Anita Kochhar 2014.Active Packaging in Food
Industry: A Review . IOSR Journal of Environmental Science,
Toxicology and Food Technology (IOSR-JESTFT) e-ISSN: 2319-
2402,p- ISSN: 2319-2399.Volume 8, Issue 5 Ver. III (May. 2014), PP
01-07.
Ahvenainen, R. (2003). Active and intelligent packaging: an
introduction. In R. Ahvenainen (Ed.), Novel food packaging
techniques (pp. 5–21). Cambridge, UK: Woodhead Publishing Ltd.
Rooney, M. L. (1995b) Overview of active food packaging. In:
Active Food Packaging (Rooney, M. L., Ed), pp 1-37, Blackie
Academic and Professional, London.
References

23. Ledward, D. A. (1970) Metmyoglobin Formation in Beef Stored in Carbon
Dioxide Enriched and Oxygen Depleted Atmospheres. J. Food Sci. 35, pp 33–
37.
Faustman, C. and Cassens, R. G. (1990) The Biochemical Basis for
Discoloration in Freshmeat: A Review. J. Muscle Foods. 1, pp 217–243.
Han, J. H. (2000) Antimicrobial Food Packaging. Food Technol. 54, pp 56–65.
Pereira deAbreu, D., Losada, P.P., Maroto, J. and Cruz, J.M. Lipid damage
during frozen storage of Atlantic halibut (Hippoglossus hippoglossus) fillets
packaged with an active packaging film containing antioxidants. Food Chem.
2010, 126, 315–320.
López-de-Dicastillo, C., Gómez-Estaca, J., Catalá, R., Gavara, R and
Hernández-Muñoz, P. (2012). Active antioxidant packaging films:
Development and effect on lipid stability of brined sardines. Food Chemistry,
131: 1376-1384.

24. Thank You