Concept Of Active Packaging Research Articles

Chemical Properties and Total Plate Count of Dodol Packaged in Active Packing with the Addition of Klutuk Banana Leaf (Musa balbsiana Colla) Extract

Active packaging is packaging designed to extend shelf-life or to maintain or improve the quality of packaged food. The concept of active packaging is to add certain components to the packaged food system or the surrounding environment. Dodol is a perishable food because it has a high-water content. The deterioration typically manifests as the presence of microbial growth and rancidity on the dodol. To increase the shelf life and quality of dodol is by wrapping it with active packaging. This study aimed to determine the effect of using active packaging on the chemical properties (water content, peroxide number, and antioxidant activity) and total plate count (TPC) of dodol. Active packaging made from cassava starch with the addition of klutuk banana leaf extract (KBLE) of the wulung variety as a source of antioxidant compounds is made by casting method. This research was conducted in two variables, namely the Wulung variation of KBLE concentration (0% and 20% w/v) and storage time (0; 5; 10; 15; 20; 25; and 30 days). The results of this study indicate that the active packaging (F2) applied to dodol has a significant effect (p<0.05) on the water content, peroxide value, antioxidant activity, and TPC values of dodol. Dodol packaged using active packaging after 30 days had lower water content, peroxide value, and TPC values than dodol packaged without KBLE. In addition, the value of antioxidant activity in dodol and active KBLE packaging obtained higher values (37.5% on days 30th) than packaging that was not given KBLE.

Biomass-Derived Plant Extracts in Macromolecular Chitosan Matrices as a Green Coating for PLA Films.

Due to the growing problem of food and packaging waste, environmental awareness, and customer requirements for food safety, there is a great need for the development of innovative and functional packaging. Among these developments, the concept of active packaging is at the forefront. The shortcoming in this area is that there is still a lack of multifunctional concepts, as well as green approaches. Therefore, this work focuses on the development of active chemical substances of natural origin applied as a coating on polylactic acid (PLA) films. Biopolymer chitosan and plant extracts rich in phenolic compounds (blackberry leaves-Rubus fruticosus, needles of prickly juniper-Juniperus oxycedrus) obtained from plant biomass from Southeastern Europe were selected in this work. In order to increase the effectiveness of individual substances and to introduce multifunctionality, they were combined in the form of different colloidal structural formulations. The plant extracts were embedded in chitosan biopolymer particles and dispersed in a macromolecular chitosan solution. In addition, a two-layer coating, the first of a macromolecular chitosan solution, and the second of a dispersion of the embedded extracts in chitosan particles, was applied to the PLA films as a novel approach. The success of the coatings was monitored by X-ray photoelectron spectroscopy (XPS) and attenuated total reflection Fourier transform infrared spectroscopy (ATR-FTIR), and the wettability was evaluated by contact angle measurements. Scanning electron microscopy SEM tracked the morphology and homogeneity of the coating. Antioxidation was studied by DPPH and ABTS spectrophotometric tests, and microbiological analysis of the films was performed according to the ISO 22196 Standard. Desorption of the coating from the PLA was monitored by reducing the elemental composition of the films themselves. The successful functionalization of PLA was demonstrated, while the XPS and ATR-FTIR analyses clearly showed the peaks of elemental composition of the extracts and chitosan on the PLA surface. Moreover, in all cases, the contact angle of the bilayer coatings decreased by more than 35-60% and contributed to the anti-fogging properties. The desorption experiments, due to decrease in the concentration of the specific typical element (nitrogen), indicated some migration of substances from the PLA's surface. The newly developed films also exhibited antioxidant properties, with antioxidant ABTS efficiencies ranging from 83.5 to 100% and a quite high inhibition of Gram-positive Staphylococcus aureus bacteria, averaging over 95%. The current functionalization of PLA simultaneously confers antifogging, antioxidant, and antimicrobial properties and drives the development of a biodegradable and environmentally friendly composite material using green chemistry principles.

Shelf life extension of bread using ethanol emitters with different packaging materials

Ethanol emitters (EEs) in packaging is one of the innovative active packaging concepts. This study aimed to develop various concentrations of EEs and study their packaging effects on the shelf life extension of bread packed in different packaging materials, such as bioplastic (BP) and polypropylene (PP). The study revealed a significant increase in the total color changes of bread packed with different EE treatments, during storage. The moisture content of bread during storage varied from 12.41% to 27.54% for BP packaging material and 27.54%–24.15% for PP packaging material. During the storage period, the water activity of the bread samples gradually decreased from 0.96 to 0.61. The highest firmness was obtained in T3 BP packaging material (14.79 g), followed by T2 BP (14.09 g), T1 BP (13.56 g), T3 PP (13.10 g), T2 PP (12.06 g), and T1 PP (11.75 g), respectively. Statistically significant differences (p < .05) were observed in all the parameters among the bread samples with respect to storage period, packing material, and EEs. Practical applications Active packaging is a concept in the field of food packaging that has been developed to extend the shelf life of a product. Bakery products are perishable, and active systems (ethanol emitters) can help to improve their food quality and extend the shelf life.

Food packaging and its oxygen transfer models in active multilayer structures: A theoretical review

Many food products are sensitive to oxygen which can promote rancidity, aerobic microorganism growth, browning, vitamin degradation, flavor loss, and other undesirable reactions. Active packaging concepts have been successfully applied to delay these deteriorative phenomena. In particular, oxygen scavengers help limit O2 ingress into packaging thus extending product shelf-life and thereby reducing food waste. Besides oxygen barrier polymers, other composite materials have been developed to reduce the overall O2 permeability into the package by adding oxygen scavengers or barrier fillers into the packaging structures. Typical thermoplastic food packaging barrier properties are summarized, including commercially available ones, and reported in the patent literature. Furthermore, various mathematical models have been developed to predict the oxygen transport behavior in active packaging to simulate oxygen transport in polymeric and composite materials. Such models are helpful to provide a better understanding of the mass transport fundamentals involved and shorten product development cycle time and cost. This review provides an overview of various oxygen absorber systems used in active food packaging. It also summarizes the mathematical models that simulate oxygen transport and absorption in different polymer films. Finally, these models can be adapted for other polymers and O2 scavengers to simulate O2 transfer on active polymeric materials. Simulation tools help the fundamental understanding of the O2 transport behavior and facilitate to developing novel active packaging systems that extend food shelf-life and enhance their safety.

PBAT/TPS‐nanowhiskers blends preparation and application as food packaging

ABSTRACTAbout 85–90% of the market for new materials in biodegradable packaging is served by various blends and composites containing starch in some portion. In an attempt to satisfy the increasing consumer demand, innovative materials are being developed. This includes the concept of active packaging, which, in addition to protecting, interacts with the packaged product. In this context, flexible films have been prepared from blends of poly(butylene adipate‐co‐terephthalate), thermoplastic starch (TPS), and cellulose nanowhiskers (CNW) at different concentrations (0–3.0 wt %) and with distinct compatibilizing agents (glycerol, stearic acid, and citric acid) by flat extrusion. Palm oil was packaged in the films, and was stored under accelerated oxidation conditions as a model system. The films were also used for packing lettuce. The TPS increased the rate of water vapor permeability of the blends. The micrographs showed the films with very porous surface as a function of the CNW concentration. In addition to the antimicrobial action pronounced within 10 days (fungi—molds and yeasts; bacteria—mesophilic and psychrotrophic), the film showed a prooxidant action, indicating its suitability for fruit and vegetable packaging. © 2019 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2019, 136, 47699.

Essential oils of thyme and Rosemary in the control of Listeria monocytogenes in raw beef

This study was developed in order to evaluate two alternatives for the control of Listeria monocytogenes in raw bovine meat pieces, both based on the use of Thymus vulgaris and Rosmarinus officinalis essential oils (EOs). The antilisterial activity of different concentrations of the EOs was tested in vitro using agar dilution and disk volatilization techniques. In addition, L. monocytogenes was inoculated in meat pieces, which were submerged in edible gelatin coatings containing 2% (v/v) EOs or submitted to the vapor of EOs (0.74 μL.cm(-3)). L. monocytogenes was quantified after one, 48 and 96 hours of storage (7 °C). In the in vitro tests, the EO of T. vulgaris presented higher activity. The two options used (edible gelatin coating and vapor activity), in spite of exercising effects with differentiated behaviors, presented antibacterial activity against L. monocytogenes inoculated in raw bovine meat (p < 0.05). Greatest antibacterial activity were obtained in the experiment that used edible coatings containing EOs, at 48 hours of storage reductions in bacterial counts between 1.09 and 1.25 Log CFU.g(-1) were obtained. In the vapor effect experiment, the EO of T. vulgaris caused the highest reduction in the population of bacteria inoculated in raw bovine meat (p < 0.05), 0.40 Log CFU.g(-1) at 96 hours of storage. This study supplied important information regarding new and promising natural alternatives, based on the concept of active packaging, for the control of L. monocytogenes in the meat industry.

BiotecVisions 2013, February

BiotecVisions 2013, February

Innovative technologies in the control of lipid oxidation

AbstractTransition metal promoted oxidative degradation reactions impact quality, shelf‐life, and nutritional content of many packaged foods. When trace metals are present in packaged foods, they can initiate degradation of nutritional compounds such as unsaturated fatty acids, carotenoids, antioxidants, phytosterols, and many vitamins. These reactions occur at metal concentrations naturally occurring in foods (often in the low parts per billion range) therefore complete metal removal is not a practical solution to inhibit these reactions. Chelators such as EDTA can be added to inhibit metal‐promoted oxidation, however there is significant consumer and industry demand to eliminate EDTA from product formulations. Other natural chelators such as citric acid are ineffective in many foods and in some cases can actually increase oxidation rates by increasing metal solubility. An alternate approached to control transition metal reactivity is to utilize active packaging technologies. However, current approaches to antioxidant active packaging can impact packaging film mechanical properties and often exhibit low antioxidant activity. This review article surveys and critically reviews advances in the control of lipid oxidation, paying particular attention to novel advances in both food product formulation (e. g. additives, food microstructure) as well as food packaging. We introduce a new concept of active packaging in which metal ion chelation by non‐migratory active packaging materials may enable removal of synthetic food additives from product formulations while maintaining product quality and shelf‐life.

Antimicrobial Effectiveness of Bioactive Packaging Materials from Edible Chitosan and Casein Polymers: Assessment on Carrot, Cheese, and Salami

Antimicrobial packaging is one of the most promising active packaging systems for controlling spoilage and pathogenic microorganisms. In this work, the intrinsic antimicrobial properties of chitosan (CH) were combined with the excellent thermoplastic and film-forming properties of sodium caseinate (SC) to prepare SC/CH film-forming solutions and films. The antimicrobial effectiveness of SC, CH, and SC/CH coatings on the native microfloras of cheese, salami, and carrots was evaluated. In vitro assays through the test tube assay indicated that the most significant antimicrobial effect was achieved by CH and SC/CH solutions on carrot and cheese native microfloras. SC film-forming solutions did not exert antimicrobial activity on any of the native microflora studied. SC, CH, and SC/CH films stored in controlled environments showed that the retention of the antimicrobial action was observed until 5-d storage, at 65% relative humidity in both temperatures (10 °C and 20 °C). In vivo assays were also performed with SC, CH, and SC/CH applied as coatings or wrappers on the 3 food substrates. CH and SC/CH applied at both immersion and wrapper exerted a significant bactericidal action on mesophilic, psychrotrophic, and yeasts and molds counts, showing the 3 microbial populations analyzed a significant reduction (2.0 to 4.5 log CFU/g). An improvement of the bactericidal properties of the CH/SC blend respect to those of the neat CH film is reported. The ionic interaction between both macromolecules enhances its antimicrobial properties. Practical Application: The continuous consumer interest in high quality and food safety, combined with environmental concerns has stimulated the development and study of biodegradable coatings that avoid the use of synthetic materials. Among them, edible coatings, obtained from generally recognized as safe (GRAS) materials, have the potential to reduce weight loss, respiration rate, and improve food appearance and integrity. They can be used in combination with other food preservation techniques in order to extend the effectiveness of the food preservation chain. Moreover, antimicrobial films and coatings have innovated the concept of active packaging and have been developed to reduce, inhibit, or delay the growth of microorganisms on the surface of food in contact with the package. The use of antimicrobials packaging films to control the growth of microorganisms in food can have a significant impact on shelf-life extension and food safety. In addition, antimicrobial films can be prepared by the combination of inherent antimicrobial materials (that is, CH), with good film-forming protein-based ones (that is, SC). Therefore, the objective of this work is to study the performance of 2 biodegradable and edible biopolymers and their combination as natural packages for selected food products.

APPLICATION OF MODIFIED ATMOSPHERE PACKAGING WITH NEW CONCEPTS FOR RESPIRING FOODS

Modified atmosphere packaging (MAP) is a shelf-life enhancing method which is growing rapidly on an international scale. The correct gas mixture and film in MAP can maintain high quality with extended shelf life. However, the initial gas composition in the package headspace often changes as a result of the activity of the respiring product, the nature of the package, or the environmental conditions. In the new MAP era, it is necessary to show that MAP does not only deal with gas mixtures and films. The new thought is to incorporate new packaging concepts such as active and intelligent packaging technologies with MAP in order to monitor gas change, storage temperature, quality of packaged product, and maintain the initial gas level during the whole storage time. Indicators or sensors in the form of a package label or printed on packaging films can monitor changes in the gas composition, storage temperature and quality of the product (smart packaging concept). Sensors adapted in the MA package could detect gas levels (smart packaging concept) and also the sensor could release gas to compensate for gas losses in the package (active packaging concept). Thus, the initial gas mixture could be maintained in the MA applied package during the storage time. In addition, gas indicators such as oxygen and carbon dioxide indicators could be used to monitor maturity stage of fruits based on the gas change in the package. Another application of these indicators is to determine package leakage which not only causes change in internal atmosphere but also microbial contamination from the environment. The use of intelligent indicators (time-temperature indicators, gas and freshness indicators) and active packaging technologies (ethylene and moisture absorbers) in conjunction with MAP is discussed in the paper. MAP combined with active and intelligent packaging concepts will provide a means of monitoring the quality and safety of the respiring products.

EDIBLE COATINGS ON FRESH SQUASH SLICES: EFFECT OF FILM DRYING TEMPERATURE ON THE NUTRITIONAL AND MICROBIOLOGICAL QUALITY

The exposure of foods to the temperature and humidity needed to dry the coatings can have deleterious effects on their quality. A critical analysis of the film drying conditions on quality indexes for butternut squash slices is presented. During the coatings drying, the samples lost significant amounts of weight and ascorbic acid. Only during the drying of the chitosan coating for 100 min at 20C and for 30 min at 50C that the ascorbic acid contents were not significantly reduced. The application of casein and carboxy methyl cellulose coatings did not cause significant reductions in the counts of mesophilic aerobic microorganisms (5.75–6.00 Log CFU/g). Chitosan coated samples presented significant log reductions showing the higher reductions the samples dried for 30 min at 50C (5.02 Log CFU/g). For the preservation of the nutritional and microbiological quality indexes of squash slices, the best coating conditions would be chitosan dried for 30 min at 50C. PRACTICAL APPLICATIONS The continuous consumer interest in high quality and food safety, combined with environmental concern, has induced the development and study of new edible coatings that avoid the use of synthetic materials. The edible coatings, formed from Generally Recognized as Safe materials, have the potential to reduce weight loss, respiration rate and improve food appearance and integrity. It is one of the most effective methods to maintain food quality. Antimicrobial films and coatings have innovated the concept of active packaging and have been developed to reduce, inhibit or delay the growth of microorganisms on the surface of food in contact with the packaged products. In addition, the edible coatings allow the incorporation of food additives with antimicrobial effects that might help reduce microbial spoilage during postharvest.

Food preservative content reduction by controlling sorbic acid release from a superficial coating

Abstract In the aim to reduce the total amount of preservatives added in food, edible coating is used in the present study as surface retention of active agents to maintain a local high effective preservative concentration where microorganisms are intended to contaminate and/or grow, i.e. on coating surface. A food/anti-microbial coating system with sorbic acid as the active compound, agar gel as model food and wheat gluten (WG) or beeswax (BW) film as edible coatings was studied. A mathematical model able to describe the release kinetics of the anti-microbial agents from the edible coating into food products was developed and validated. It was used for estimating the local surface concentration in sorbic acid of coated model food. This surface concentration is an essential value for predicting microorganism growth but cannot be evaluated by experiments. In the case of WG coating, the surface concentration drops below 10% of the initial value after 1 h whereas in the case of the BW coating, the surface concentration remains above 75% even after one week of contact. Simulation realized using the estimated surface concentration and a simplified equation for the growth inhibition kinetics of Saccharomyces cerevisiae were compared to microbiological efficacy assessment. The calculated amount of sorbic acid required to maintain a 0.2% surface concentration during 23 days was 100 times lower when introducing the additive in a beeswax thin layer than directly in the core of the high moisture food or in a hydrophilic film such as wheat gluten. Industrial relevance The methodology presented in this study based on experimental measurements and mathematical predictions is of great interest for the rational design of anti-microbial coatings and could be used in industrial applications. Edible coatings are already used in commercial practice for their barrier properties (water barrier property for example to avoid remoistening or drying of cereal-based products, gas barrier properties for the coating of fresh fruits and vegetable, etc) or for food appearance improvement (brilliance of apples for examples could be improved using polysaccharide-based film). Edible coatings have proved to be suitable as vector of preservatives such as anti-microbial or anti-oxidants. By using such retention matrices, very small amount of additives is required since the preservative is concentrated at the product surface. The benefit of using anti-microbial edible coating for consumer health is consequently non-negligible and this aspect is more and more taken into account by food manufacturers. The use of active edible coatings at an industrial scale is expected to grow, in Europe, due to the European framework regulation (EC 2004/1935) which authorizes the concept of active packaging with intentional active agents' release. The efficacy of anti-microbial edible coating could be assessed through time-consuming experimental tests. But most of the time, the couple edible matrix/active compound suitable for one applicable won't be anymore suitable for another food product and empirical tests should be undertaken once more by the food manufacturer. By using an integrated approach such as the one presented in this work, based on mathematical model for predicting additive release kinetics, numerous experiments may be avoided, since once the preservative diffusivity values in the coating and the food are known, the numerical tool could be used to optimize the initial quantity of preservative to add in the coating, to predict the food shelf life as a function of coating thickness or coating concentration in preservative, etc. The data shown in this paper concerning wheat gluten- and beeswax-based films could be also added in data bases of industrial relevance for further commercial applications. The approach used in this study could be considered as an assistant and prediction tool that should (i) optimize food preservation and (ii) help manufacturers in elaboration of new food product and packaging.

Development in the Active Packaging of Foods

Active packaging is one of the innovative food packaging concepts that has been introduced as a response to the continuous changes in current consumer demands and market trends. Major active packaging techniques are concerned with substances that absorb oxygen, ethylene, moisture, carbon dioxide, flavours/odours and those which release carbon dioxide, antimicrobial agents, antioxidants and flavours. The main objectives of this article are to: (1) provide a literature review about the different types of active packaging concepts with respect to mechanisms of action, effectiveness and the effects on foods, (2) provide a state of the art about the experimental development and commercialisation of active packaging concepts, (3) provide a scope of applications and (4) discuss the obstacles to be overcome in order to make extensive commercial application of active packaging in Europe feasible. The Journal of Food Technology in Africa Volume 5 Number 1 (January- March 2000), pp. 6-13

Developments in the active packaging of foods

Active packaging is one of the innovative food packaging concepts that has been introduced as a response to the continuous changes in current consumer demands and market trends. Major active packaging techniques are concerned with substances that absorb oxygen, ethylene, moisture, carbon dioxide, flavours/odours and those which release carbon dioxide, antimicrobial agents, antioxidants and flavours. The main objectives of this article are to: (1) provide a literature review about the different types of active packaging concepts with respect to mechanism of action, effectiveness and the effects on foods, (2) provide a state of the art about the experimental development and commercialization of active packaging concepts, (3) provide a scope of applications and (4) discuss the obstacles to be overcome in order to make extensive commercial application of active packaging in Europe feasible.