Active Packaging Systems Research Articles

Effect of stepwise humidity change on the release rate constant of 1-methylcyclopropene (1-MCP) in a cyclodextrin inclusion complex powder

The release behaviour of 1-methylcyclopropene (1-MCP) is important during postharvest treatment of fruit and vegetable. Effect of humidity and temperature on the release rate of 1-MCP in an α-cyclodextrin (α-CD) inclusion complex powder were investigated on the potential of direct application of 1-MCP inclusion complex powder and developing of functional packaging. The aim of this research was to study the release behaviour of 1-MCP from an inclusion complex powder under a stepwise humidity change. 1-MCP release experiments were conducted using a dynamic vapour sorption (DVS) system at different temperatures (40, 50, and 60 °C) with stepwise humidity changes (20% RH for 2 h to 40, 50, 60, and 80% RH for 2 h, respectively). The results showed that the release rate constant of 1-MCP from inclusion complex powders increased linearly with moisture concentration at 40, 50, and 60% RH. The highest release rate constant of 1-MCP was 1.5 × 10−3 s−1 for 80% RH at 60 °C. The activation energy at the highest humidity condition of 80% RH was 27.5 kJ/mol. The release rate constant of 1-MCP from the inclusion complex powders was well correlated with a first-order release rate equation. The results obtained showed that 1-MCP inclusion complex in α-CD has a potential as an active compound that could be incorporated into active packaging systems where storage condition below 60% RH is needed.

Cellulose nanofibril/silver nanoparticle composite as an active food packaging system and its toxicity to human colon cells.

Cellulose nanofibrils (CNFs) and silver nanoparticles (AgNPs) are nano-sized fillers widely used for enhancing the active functions of food packaging materials. However, nanomaterials may pose unexpected toxic effects on humans. Thus, the objective of this work was to develop a novel CNF/AgNP composite and investigate its properties and cytotoxicity. The CNF/AgNP composite was prepared via a reduction method using NaBH4. The AgNPs embedded in the composite showed an average size of 10.72 ± 4.96 nm and a surface plasmon resonance (SPR) absorption peak at 397 nm. AgNPs were distributed individually in the composite after synthesis, but aggregated during film preparation. The formation of AgNPs disrupted hydrogen bonds between the hydroxyl groups of cellulose, weakening the hydrogen-bond intensity, as shown by FTIR. Silver ions were efficiently released from the composite film in the first 24 h. The CNF/AgNP composite exhibited inhibitory effects on Escherichia coli O157:H7 and Listeria monocytogenes. The composite (50-1000 μg/mL) did not significantly reduce the viability of Caco-2 and FHC colon cells, although the uptake of AgNPs through an endosomal mechanism was observed. These results suggest that the as-prepared CNF/AgNP composite could potentially be used as an antimicrobial material in active food packaging systems.

Effect of Temperature and Relative Humidity on the Reaction Kinetics of an Oxygen Scavenger Based on Gallic Acid.

Gallic acid (GA) is a potential oxygen scavenger for food packaging applications. In this study we investigated the effect of temperature and relative humidity (RH) on the reaction kinetics of an oxygen scavenger consisting of GA and sodium carbonate. The reaction was described by a second-order kinetic law and the reaction rate coefficient k as well as the scavenger capacity n were determined from experimental data using a multiple-run downhill simplex method. Both the rate coefficient and the scavenger capacity increased significantly with higher temperatures. At 21°C it was shown that both the rate coefficient and the scavenger capacity increased significantly with higher RH. However, below 54% RH, there was no detectable reaction. For optimum scavenger performance we therefore recommend GA-based scavengers for packaging of food products with a high water activity stored at room temperature. Prior to application, the packaging materials with GA-based scavengers can be stored at 21°C and 54% RH without losing their scavenger activity. The results of this study provide the basis for the functional design of active packaging systems with GA-based oxygen scavengers.

Antimicrobial Activity of Potato Starch-Based Active Biodegradable Nanocomposite Films

Food-borne pathogens such as Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus) create a lot of problems worldwide and are a major concern of food producers and consumers. To protect the food from spoilage due to these bacteria, antimicrobial packaging is one of the most promising active packaging systems. Environmental concerns associated with plastic waste emphasized the development of packaging films from natural polymers such as starch. Therefore, in the present study, potato starch-based biodegradable and antimicrobial nanocomposite films were prepared with constant concentration of zinc oxide nanoparticles using casting method. Films were prepared using three antimicrobial agents, cinnamon oil, clove oil, and potassium sorbate and were tested against four microbes, S. aureus, E. coli, Salmonella typhi (S. typhi), and Campylobacter jejuni (C. jejuni). The films prepared with clove oil were most effective against S. aureus (22–100% inhibition), those prepared with cinnamon oil were effective against C. jejuni (19–22% inhibition) and growth of E. coli was inhibited (33–40% inhibition) to maximum extent by potassium sorbate incorporated films. However, for complete inhibition of C. jejuni and E. coli, higher concentrations of cinnamon oil and potassium sorbate are required. Increasing concentration of antimicrobial agents decreased the tensile strength of the films. Tensile strength decreased up to 13% in cinnamon oil films, 23% in clove oil films and up to 34% in potassium sorbate incorporated films. Based on the results, it can be concluded that cinnamon oil is a better antimicrobial agent due to its least effect on tensile strength and also due to its antibacterial effect against the three bacteria.

Effects of sachet presence on consumer product perception and active packaging acceptability - A study of fresh-cut cantaloupe

Numerous active packaging systems have been created and characterized for food applications. However, studies delving into consumer acceptability of active packaging are scarce and limited to gathering consumer opinion using surveys that contain verbal descriptions of the packages rather than exposing participants to these. This study investigated the impact of a visible sachet inside of a food package on the consumer acceptance of the package and product perception. The approach was to use a consumer sensory evaluation of packaged fresh-cut cantaloupe, with or without a sachet, first using a Likert scale to evaluate consumer liking of package and product quality attributes, followed by directly asking consumers their opinions of packaging changes and innovations. The responses from ninety-four panelists were analyzed as a whole and when split into population segments. Responses of package acceptability showed that panelists preferred packages without sachets. These differences did not carry over to ratings of cantaloupe quality attributes. Panelists expressed willingness to pay more for packages that extend the use life of fresh-cut cantaloupe and liked to see new types of packaging. This study indicates that initiatives to develop active packaging for produce should focus on delivering active compounds in a manner not apparent to consumers.

Active Packaging Applications for Food.

The traditional role of food packaging is continuing to evolve in response to changing market needs. Current drivers such as consumer's demand for safer, "healthier," and higher-quality foods, ideally with a long shelf-life; the demand for convenient and transparent packaging, and the preference for more sustainable packaging materials, have led to the development of new packaging technologies, such as active packaging (AP). As defined in the European regulation (EC) No 450/2009, AP systems are designed to "deliberately incorporate components that would release or absorb substances into or from the packaged food or the environment surrounding the food." Active packaging materials are thereby "intended to extend the shelf-life or to maintain or improve the condition of packaged food." Although extensive research on AP technologies is being undertaken, many of these technologies have not yet been implemented successfully in commercial food packaging systems. Broad communication of their benefits in food product applications will facilitate the successful development and market introduction. In this review, an overview of AP technologies, such as antimicrobial, antioxidant or carbon dioxide-releasing systems, and systems absorbing oxygen, moisture or ethylene, is provided, and, in particular, scientific publications illustrating the benefits of such technologies for specific food products are reviewed. Furthermore, the challenges in applying such AP technologies to food systems and the anticipated direction of future developments are discussed. This review will provide food and packaging scientists with a thorough understanding of the benefits of AP technologies when applied to specific foods and hence can assist in accelerating commercial adoption.

Recent Advances in Food Packaging with a Focus on Nanotechnology

Background: Food packaging technology is continuously evolving in response to the growing challenges in modern society. Active and intelligent packaging systems are two innovative branches of the packaging field, which allow the development of food products with extended shelf life, enhanced food quality and safety. Objective: The current work reviewed the most relevant recent patents and scientific publications on the different categories of active and intelligent packaging systems and currently available commercial applications with a closer look to the application of nanotechnology applied to the food packaging sector. Methods: The work has been carried out combining a qualitative/quantitative approach. In the specific patent data were combined with the most relevant scientific publication on food packaging technology. Results: The most recent patents and scientific works have been discussed with more emphasis on the use of nanotechnology for the development of new packaging materials with improved mechanical, barrier and antimicrobial properties and on the use of bio-based nanocomposites as a way to improve the technological properties of green materials, replacing conventional non-biodegradable petroleum-based plastic packaging materials. Conclusions: Low diffusion of active and intelligent packaging in EU countries has been related to their high costs and to the lack of a worldwide accepted legislation about their safety issues. Even though much progress has been made, further research still needs to be conducted on how these solutions may affect product characteristics. Keywords: Nanotechnology, packaging, smart packaging, bio-based materials, intelligent packaging, active food packaging, absorber sachets, releaser films.

Study of the Efficiency of Trachyspermum ammi L. Essential Oil for its Application in Active Food Packaging Technology

The interest in essential oils and their application in food packaging and preservation has been amplified in recent years by an increasingly negative consumer perception of synthetic preservatives Close to one third of the world's food supply is wasted annually. As a major contributor, food spoilage represents an environmental problem as well as an ethical issue. Besides physical damage, browning and staling, molds and yeasts cause significant food waste. Protecting foods from spoilage is essential in order to reduce food waste and ensure safety for consumers. However the current methods employed for preservation carry serious drawbacks which have implications on the health and well being of the consumer. There is a strong need to replace synthetic methods with the use of botanicals. The food industries are developing new packaging systems (active packaging) through the incorporation of essential oils. Essential oils are naturally occurring, degradable, and cheaper than chemical preservatives. Ajwain is a commonly used spice and has been used as a traditional medicine in Indian culture. The current study identifies the fungi toxic potential of essential oil of Ajwain (T. ammi) against common food spoilage fungi and its application as a natural preservative and a prospective component of active packaging and micro atmosphere preservation systems. Using bread, a commodity commonly susceptible to fungal contamination in a modelling system aids in understanding the large scale and realistic application of the system developed. Further studies need to be carried out on the synergistic action of essential oil of T. ammi with other essential oils and other hurdle techniques. The organoleptic and sensory changes caused due to its strong aroma need to be tested further.

Physical and antifungal properties of β-cyclodextrin microcapsules and nanofibre films containing cinnamon and oregano essential oils

The aim of this study was to investigate the physical and antimicrobial properties of fabricated nanofibre for active packaging systems. Active microcapsules and nanofibres derived from precipitating β-cyclodextrin (β-CD) with cinnamon (CIN) and oregano (OREG) essential oils (EOs) were developed and their in vitro antifungal activity against Botrytis sp., an important fruit pathogen was determined. Solutions of β-CD and CIN- or OREG-EOs were subjected to co-precipitation to induce micro-encapsulation. Thereafter, the properties of the complexed microcapsules were assessed. Solid-state nuclear magnetic resonance (NMR) showed the presence of new carbon peaks in the β-CD complex spectra, which were absent in the plain β-CD spectrum confirming encapsulation of EOs. Encapsulation of EOs was also confirmed by thermogravimetric analysis (TGA), which indicated that the thermal degradation of β-CD-EO complex occurred over a lower temperature (270 °C) compared to plain β-CD (300 °C). Gas chromatography-mass spectrometry (GC-MS) showed that the amount of volatile EOs released was lower for OREG-EO compared to CIN-EO. Electrospun active nanofibres (∼100–300 nm) were successfully fabricated from chitosan/polyvinyl alcohol/β-cyclodextrin (CH/PVA/β-CD) solution with EOs. The nanofibres ability to release EO volatiles and antifungal activity were confirmed.

On the Use of PLA-PHB Blends for Sustainable Food Packaging Applications.

Poly(lactic acid) (PLA) is the most used biopolymer for food packaging applications. Several strategies have been made to improve PLA properties for extending its applications in the packaging field. Melt blending approaches are gaining considerable interest since they are easy, cost-effective and readily available processing technologies at the industrial level. With a similar melting temperature and high crystallinity, poly(hydroxybutyrate) (PHB) represents a good candidate to blend with PLA. The ability of PHB to act as a nucleating agent for PLA improves its mechanical resistance and barrier performance. With the dual objective to improve PLAPHB processing performance and to obtain stretchable materials, plasticizers are frequently added. Current trends to enhance PLA-PHB miscibility are focused on the development of composite and nanocomposites. PLA-PHB blends are also interesting for the controlled release of active compounds in the development of active packaging systems. This review explains the most relevant processing aspects of PLA-PHB based blends such as the influence of polymers molecular weight, the PLA-PHB composition as well as the thermal stability. It also summarizes the recent developments in PLA-PHB formulations with an emphasis on their performance with interest in the sustainable food packaging field. PLA-PHB blends shows highly promising perspectives for the replacement of traditional petrochemical based polymers currently used for food packaging.

Characterization of pea starch-guar gum biocomposite edible films enriched by natural antimicrobial agents for active food packaging

Antimicrobial activity of epigallocatechin-3-gallate (EGCG) and two native Australian plants blueberry ash (BBA) fruit and macadamia (MAC) skin extracts against nine pathogenic and spoilage bacteria and seven strains of fungi, using an agar well diffusion assay were investigated. The minimum inhibitory concentrations (MIC) of these compounds were calculated using 96-well microtiter plates method. Finally, active antimicrobial packaging films were prepared by incorporation of EGCG, BBA and MAC extracts at 1-, 2-, 3-, and 4-fold of their correspondence MIC values into edible films based on pea starch and guar gum (PSGG). The antimicrobial activity of films was investigated against target microorganisms by agar disc diffusion technique and quantified using the viable cell count assay. Among the test microorganisms, Salmonella typhimurium and Rhizopus sp. were the most resistance to active films. Films containing EGCG showed the highest activity against all test strains. As the concentration of compounds increased higher than 2×MIC, the mechanical characteristics of the films were affected considerably. The results indicated that EGCG-PSGG, BBA-PSGG and MAC-PSGG films can be used as active food packaging systems for preserving food safety and prolonging the shelf-life of the packaged food.

High pressure carbon dioxide for impregnation of clove essential oil in LLDPE films

Abstract High-pressure carbon dioxide (CO2) impregnation is a promising technology in the development of active packaging films. Clove essential oil (CEO), a multicomponent active agent naturally rich in eugenol, was incorporated in linear low density polyethylene (LLDPE) films by using high pressure CO2 impregnation. The parameters of temperature (25, 35 and 45 °C), pressure (150 and 250 bar) and CEO:CO2 mass ratio (2 and 10%) were screened using a variable-volume view cell for 4 h to determine the best impregnation conditions. Kinetic assays of CEO impregnation were also performed. The highest amount of CEO (40.2 mg g− 1 of LLDPE) impregnated was obtained at 10% CEO:CO2 mass ratio, 45 °C and 150 bar. The impregnation at 2 h showed advantage in reducing processing time. A preferential eugenol impregnation was observed due to thermodynamic interactions and mass transfer phenomena. Thermal and mechanical properties of LLDPE films remained stable after high pressure processing. Industrial relevance The development of innovative technologies for active packaging systems has attracted the interest of food, pharmaceutical, and chemical industries. The consumer's demand for products with low healthy risk makes the CEO an advantageous active agent for packaging development purposes, besides possessing strong antimicrobial and antioxidant activities. The employment of high pressure CO2 allowed a homogeneous CEO impregnation in LLDPE films without damaging mechanical and thermal properties of the polymer matrix, which is important for industrial applications. The CEO-impregnated LLDPE films have potential use in antimicrobial and antioxidant packaging systems.

Active packaging systems with emphasis on its applications in dairy products

AbstractNowadays, consumers are more concerned about food safety and quality. The higher demand for healthy, safe, and fresh‐like products, as well as changes in consumer preferences, promotes the development of innovative approaches in technologies to preserve food. On the other hand, the shelf life of most food products depends upon the biological, chemical, and physical interactions between the food, package, and the ambient environment. Therefore, the purpose of modern food quality preservation and assurance with packaging technologies is to enhance food safety and quality as natural a way as possible. In this regard, active packaging is an innovative concept that can be defined as a mode of packaging in which the package, the product, and the environment interact to prolong shelf life or enhance safety or sensory properties, while maintaining the quality of the product.Practical applicationsThe implementation of active packaging is a concept in the field of food packaging which has been developed to prolong a product's shelf‐life and science dairy products are very perishable among most other food products, application of active systems can enhance their food quality and safety properly.

Electrospun Nanofibres Containing Antimicrobial Plant Extracts.

Over the last 10 years great research interest has been directed toward nanofibrous architectures produced by electrospinning bioactive plant extracts. The resulting structures possess antimicrobial, anti-inflammatory, and anti-oxidant activity, which are attractive for biomedical applications and food industry. This review describes the diverse approaches that have been developed to produce electrospun nanofibres that are able to deliver naturally-derived chemical compounds in a controlled way and to prevent their degradation. The efficacy of those composite nanofibres as wound dressings, scaffolds for tissue engineering, and active food packaging systems will be discussed.

Properties of active gelatin films incorporated with rutin-loaded nanoemulsions

Physico-chemical, mechanical, barrier, release profiles and antioxidant properties of composite gelatin based-films incorporated with rutin-loaded oil-in-water nanoemulsion, at various concentrations (5, 10, 15, or 20% (based on the weight of the gelatin powder)) were studied. All the gelatin/rutin-loaded nanoemulsion films displayed higher tensile strength and higher elongation at break than the gelatin control film. The composite films did not show significant differences in thickness, color, brightness and transparency. The structural properties evaluated by FTIR showed that the rutin-loaded nanoemulsion achieved complete miscibility within the gelatin matrix. All the gelatin/nanoemulsion films exhibited compact and homogenous microstructure. In addition, these films showed high antioxidant activities monitored by DPPH radical scavenging and reducing power activities. The Korsmeyer-Peppas model described well the rutin release profile. Rutin release was mainly governed by Fickian diffusion with simultaneous interfering swelling and disintegration phenomena. These results indicate that nanoemulsions-in-gelatin systems can function as potential active packaging systems to enhance shelf life of food products and then to provide a high-quality products (fresh/safe).

Oxygen scavenging polymer coating prepared by hydrophobic modification of glucose oxidase

Trace oxygen in packaged foods, beverages, and pharmaceuticals can promote a range of oxidative degradation reactions and support microbial growth, ultimately impacting product quality and shelf-life. Oxygen scavenging active packaging systems have therefore been explored to control headspace oxygen content. Herein, we report on a hydrophobic ion pairing method to render glucose oxidase hydrophobic, and thus soluble in organic solvents. Hydrophobic modified glucose oxidase was blended with ethylene vinyl acetate and cast on the interior of glass vials to demonstrate potential as a commercially translatable coating method for enzyme immobilization. The resulting oxygen scavenging polymer coatings were topographically uniform and presented 0.553 μg/cm2 enzyme at the coating interface. The coatings effectively reduced headspace oxygen by 2% in a closed-vial system filled 50 vol% with citrate buffer, pH 3.5. Less than 25% protein migrated from the coating over an 8-week leaching study, with no detectable protein leached in the first 4 weeks. Hydrophobic ion pairing of glucose oxidase enabled a facile, high-throughput enzyme immobilization technique without use of complicated, time-consuming surface modification chemistries and reagents. Such oxygen scavenging polymer coatings can support controlling headspace oxygen in packaged goods, and thus retaining stability of oxygen-sensitive components such as colors, flavors, and nutrients.

A subchronic 90-day oral toxicity study of Origanum vulgare essential oil in rats

Oregano essential oil (Origanum vulgare L. virens) (OEO) is being used in the food industry due to its useful properties to develop new active packaging systems. In this concern, the safety assessment of this natural extract is of great interest before being commercialized. The European Food Safety Authority requests different in vivo assays to ensure the safety of food contact materials. One of these studies is a 90 days repeated-dose oral assay in rodents. In the present work, 40 male and 40 female Wistar rats were orally exposed to 50, 100 and 200 mg/kg body weight (b.w.) OEO during 90 days following the OECD guideline 408. Data revealed no mortality and no treatment-related adverse effects of the OEO in food/water consumption, body weight, haematology, biochemistry, necropsy, organ weight and histopathology. These findings suggest that the oral no-observed-adverse-effect level (NOAEL) of this OEO is 200 mg/kg b.w. in Wistar rats, the highest dose tested. In conclusion, the use of this OEO in food packaging appears to be safe based on the lack of toxicity during the subchronic study at doses 330-fold higher than those expected to be in contact consumers in the worst scenario of exposure.

Kimchi Packaging Technology : An Overview

This paper provides an overview of kimchi packaging technology, focusing on packaging materials, package design, and active/intelligent packaging technology for kimchi. From a packaging-material standpoint, although various materials have been used to ensure customer satisfaction and convenience, plastic is the most widely used material, in the form of bags, trays, pouches, and rigid containers. Additionally, recent efforts in the kimchi packaging industry have allowed companies to differentiate their products by using different packaging materials and technologies, while simul-taneously improving product safety and quality. On the other hand, the biggest problem in kimchi packaging is excess CO2 production, leading to package expansion and leakage. To alleviate this problem, the use of CO2 absorbers, high CO2-permeable films, and degassing valves, in addition to the use of different packaging systems, has been investigated. Active and/or intelligent packaging systems have been developed, to include active functions beyond simply inert, passive containment and protection of the kimchi product. However, most such approaches are not yet adequately effective to be useful on a commercial scale. Therefore, further studies are needed to resolve the limitations of each technology.

Effect of Poly(Lactic Acid)/Kenaf Composites Incorporated with Thymol on the Antimicrobial Activity of Processed Meat

Bio-based composites comprised of poly(lactic acid) (PLA), kenaf fibers and thymol were developed and their antimicrobial (AM) properties and stability under different storage conditions investigated. The composite films containing 20-30% w/w thymol reduced E. coli in tryptone soy broth after two days at 37C and imparted a significant zone of inhibition in contact with E. coli inoculated plates. The composite films also reduced E. coli inoculated on the surface of processed sliced chicken samples after 30 days at 10C both in direct contact and in the vapour phase. The thymol additive was retained in the PLA/kenaf films that were wrapped with aluminium foil after 3 months of storage at ambient temperatures; however, unwrapped films lost some thymol to the atmosphere. The PLA/kenaf/thymol composite films show a strong potential for the development of active packaging systems in order to extend the shelf-life of some processed food products. Practical Applications Food packaging materials based on biopolymers are becoming increasingly popular. The synthesis of biopolymers, however, can be expensive and the resulting material properties are inferior to existing packaging materials. The addition of natural fibers can both reduce production costs and offer mechanical reinforcement to biopolymers such as poly(lactic acid) (PLA). Moreover, the addition of antimicrobial (AM) additives such as essential oil extracts can further enhance packaging functionality by preserving various foods. This study presents a packaging system comprised of a bio-derived polymer (PLA) filled with a natural and abundant fiber (kenaf) incorporating an essential oil extract (thymol) to deliver a novel material with the potential to extend the shelf-life of processed meat products.

Application of predictive models to assess the influence of thyme essential oil on Salmonella Enteritidis behaviour during shelf life of ready-to-eat turkey products

Consumers' demand for ready-to-eat (RTE) turkey meat is attributed to its convenience and healthy properties. However, as cooked meat product it is subjected to post-process contamination, thus allowing presence and growth of microbial pathogens, such as Salmonella spp.. The aim of this study was to include a natural antimicrobial, thyme essential oil (TEO), on RTE turkey products in order to evaluate its effectiveness throughout the shelf life. To do so, the effect of four different formulations of cooked RTE turkey products on Salmonella Enteritidis behaviour was investigated. Products' slices were surface inoculated with S. Enteritidis (ca. 4 to 5logcfu/g), subsequently stored at 10 and 25°C and microbiologically analysed during 18 and 12days, respectively. Predictive microbiology models fitted to count data were used to evaluate microbial behaviour. Results showed that S. Enteritidis behaviour on RTE turkey products slices during storage was strongly dependent on temperature. The pathogen was able to grow on slices at all tested conditions during storage at 25°C and no statistical differences were detected (p>0.05) between growth parameters. At 10°C, different behaviour patterns were observed. The application of TEO led to higher Salmonella inactivation rates on a product exempt of chemical preservatives. The addition of this novel antimicrobial on meat products or its incorporation on meat active packaging systems as a part of hurdle technology could increase RTE turkey products safety while satisfying the demand of more natural foods.