Part I Types and roles of active and intelligent packaging
Part I Types and roles of active and intelligent packaging
Active and intelligent packaging An introduction R. Ahvenainen. vTT Biotechnology, Finland 2.1 Introduction: the role of packaging in the food chain Packaging has a significant role in the food supply chain and it is an integral part both of the food processes and the whole food supply chain. Food packaging has to perform several tasks as well as fulfilling many demands and requirements. Traditionally, a food package makes distribution easier. It has protected food from environmental conditions, such as light, oxygen, moisture microbes. mechanical stresses and dust. other basic tasks have been to ensure adequate labelling for providing information e.g., to the customer, and a proper convenience to the consumer, e.g., easy opening, reclosable lids and a suitable dosing mechanism. Basic requirements are good marketing properties, reasonable price, technical feasibility(e.g, suitability for automatic packaging machines, sealability ) suitability for food contact, low environmental stress and suitability for recycling or refilling. A package has to satisfy all these various requirements effectively and economically. Some requirements and demands are contradictory to each other, at least to some extent. For these reasons,a modern food package should be optimised and integrated effectively with the food supply chain. In this book, package optimisation is discussed in detail in Chapter 21 and integrating active packaging, storage and distribution in Chapter F time packaging has also had an active role in processing preservation and in retaining quality of foods. Changes in the way food products are produced, distributed, stored and retailed, reflecting the continuing increase in consumer demand for improved safety, quality and extended shelf-life for packaged foods, are placing greater demands on the performance of food ackaging. Consumers want to be assured that the packaging is fulfilling its
2.1 Introduction: the role of packaging in the food chain Packaging has a significant role in the food supply chain and it is an integral part both of the food processes and the whole food supply chain. Food packaging has to perform several tasks as well as fulfilling many demands and requirements. Traditionally, a food package makes distribution easier. It has protected food from environmental conditions, such as light, oxygen, moisture, microbes, mechanical stresses and dust. Other basic tasks have been to ensure adequate labelling for providing information e.g., to the customer, and a proper convenience to the consumer, e.g., easy opening, reclosable lids and a suitable dosing mechanism. Basic requirements are good marketing properties, reasonable price, technical feasibility (e.g., suitability for automatic packaging machines, sealability), suitability for food contact, low environmental stress and suitability for recycling or refilling. A package has to satisfy all these various requirements effectively and economically. Some requirements and demands are contradictory to each other, at least to some extent. For these reasons, a modern food package should be optimised and integrated effectively with the food supply chain. In this book, package optimisation is discussed in detail in Chapter 21 and integrating active packaging, storage and distribution in Chapter 25. For a long time packaging has also had an active role in processing, preservation and in retaining quality of foods. Changes in the way food products are produced, distributed, stored and retailed, reflecting the continuing increase in consumer demand for improved safety, quality and extended shelf-life for packaged foods, are placing greater demands on the performance of food packaging. Consumers want to be assured that the packaging is fulfilling its 2 Active and intelligent packaging An introduction R. Ahvenainen, VTT Biotechnology, Finland
6 Novel food packaging techniques function of protecting the quality, freshness and safety of foods. The trend to ensure the quality and safety of food without, or at least fewer, additives and preservatives means that packaging has a more significant role in the preservation of food and in ensuring the safety of food in order to avoid wastage and food poisoning and to reduce allergies In this chapter active and intelligent packaging are introduced Various terms for new packaging methods can be found in the literature, such as active, smart, interactive, clever or intelligent packaging. These terms are often more or less undefined. For this reason, twelve partners from research and industry formulated the joint definitions for active and intelligent packaging stems in a European study 'Evaluating Safety, Effectiveness, Economic environmental Impact and Consumer Acceptance of Active and Intelligent Packaging(ACTIPAK-FAIR CT98-4170)in the years 1999-2001. The main objective of the study was to establish and implement active and intelligent The project was coordinated by Mr Nico deKruijf, TNO, the Netherlands,pe ackaging systems within the relevant regulations for food packaging in Eure According to the definitions of the Actipak project, active and intelligent packaging are Active packaging changes the condition of the packed food to extend shelf ife or to improve safety or sensory properties, while maintaining the quality of the packaged food Intelligent packaging systems monitor the condition of packaged foods to give information about the quality of the packaged food during transport and 2.2 Active packaging techniques Food condition in the definition of active packaging includes various aspects that may play a role in determining the shelf-life of packaged foods, such physiological processes(e.g, respiration of fresh fruit and vegetables), chemical processes (e.g, lipid oxidation), physical processes(e.g, staling of bread, hydration), microbiological aspects (e.g, spoilage by micro-organisms) and infestation (e.g, by insects). Through the application of appropriate active packaging systems these conditions can be regulated in numerous ways and depending on the requirements of the packaged food, food deterioration can be significantly reduced. I Active packaging techniques for preservation and improving quality and safety of foods can be divided into three categories; absorbers (i.e. scavengers) Table 2.1), releasing systems (Table 2.2)and other systems (Table 2.3) absorbing(scavenging) systems remove undesired compounds such as oxygen carbon dioxide, ethylene, excessive water, taints and other specific compounds (Table 2. 1) Releasing systems actively add or emit compounds to the packaged food or into the head-space of the package such as carbon dioxide, antioxidants
function of protecting the quality, freshness and safety of foods. The trend to ensure the quality and safety of food without, or at least fewer, additives and preservatives means that packaging has a more significant role in the preservation of food and in ensuring the safety of food in order to avoid wastage and food poisoning and to reduce allergies. In this chapter active and intelligent packaging are introduced. Various terms for new packaging methods can be found in the literature, such as active, smart, interactive, clever or intelligent packaging. These terms are often more or less undefined. For this reason, twelve partners from research and industry formulated the joint definitions for active and intelligent packaging systems in a European study ’Evaluating Safety, Effectiveness, Economicenvironmental Impact and Consumer Acceptance of Active and Intelligent Packaging (ACTIPAK-FAIR CT98-4170)’ in the years 1999–2001. The main objective of the study was to establish and implement active and intelligent packaging systems within the relevant regulations for food packaging in Europe. The project was coordinated by Mr Nico deKruijf, TNO, the Netherlands.1, 2 According to the definitions of the Actipak project, active and intelligent packaging are: • Active packaging changes the condition of the packed food to extend shelflife or to improve safety or sensory properties, while maintaining the quality of the packaged food. • Intelligent packaging systems monitor the condition of packaged foods to give information about the quality of the packaged food during transport and storage. 2.2 Active packaging techniques Food condition in the definition of active packaging includes various aspects that may play a role in determining the shelf-life of packaged foods, such as physiological processes (e.g., respiration of fresh fruit and vegetables), chemical processes (e.g., lipid oxidation), physical processes (e.g., staling of bread, dehydration), microbiological aspects (e.g., spoilage by micro-organisms) and infestation (e.g., by insects). Through the application of appropriate active packaging systems these conditions can be regulated in numerous ways and, depending on the requirements of the packaged food, food deterioration can be significantly reduced.1 Active packaging techniques for preservation and improving quality and safety of foods can be divided into three categories; absorbers (i.e. scavengers) (Table 2.1), releasing systems (Table 2.2) and other systems (Table 2.3). Absorbing (scavenging) systems remove undesired compounds such as oxygen, carbon dioxide, ethylene, excessive water, taints and other specific compounds (Table 2.1). Releasing systems actively add or emit compounds to the packaged food or into the head-space of the package such as carbon dioxide, antioxidants 6 Novel food packaging techniques
Active and intelligent packaging 7 Table 2.1 Examples of sache film type absorbing(scavenging) active packaging systems for preserva foods or improving their uality and usability for consume le, ethylene and humidity absorbers have the most significant use lactose and cholesterol removers are not yet in use. Adapted from,6,,22 type appl mechanism/reagents ascorbic acid. metal ld, yeast and ready-to-eat produc bacteria aker products, rowth free. tea. nu ention colours insects and insect Carbon dioxide Calcium hydroxide Removing of carbon Roasted coffee absorbers and sodi (sachets) droxide or Dehydrated poultry Calcium oxide and bursting of a package silica gel Ethylene Aluminium oxide Prevention of too fast Fruits like apples absorbers and potassium pening and prIces aches, films manganate softening ango, cucumber ( sachets omatoes. avocados Activated carbon and vegetables like metal catalyst (sachet Brussels sprouts Zeolite(films) Clay(films) Control of excess misture in packed products, cuts films, sachets) (film) Reduction of water Silica gel(sachet) activity on the ays(sac of food in to prevent the of moulds
Table 2.1 Examples of sachet, label and film type absorbing (scavenging) active packaging systems for preservation and shelf-life extension of foods or improving their quality and usability for consumers. Oxygen, carbon dioxide, ethylene and humidity absorbers have the most significant commercial use, lactose and cholesterol removers are not yet in use. Adapted from5,6,9,22 Packaging type Examples of working principle/ mechanism/reagents Purpose Examples of possible applications Oxygen absorbers (sachets, labels, films, corks) Ferro-compounds, ascorbic acid, metal salts, glucose oxidases, alcohol oxidase Reduction/preventing of mould, yeast and aerobic bacteria growth Prevention of oxidation of fats, oils, vitamins, colours Prevention of damage by worms, insects and insect eggs Cheese, meat products, ready-to-eat products, bakery products, coffee, tea, nuts, milk powder Carbon dioxide absorbers (sachets) Calcium hydroxide and sodium hydroxide or potassium hydroxide Calcium oxide and silica gel Removing of carbon dioxide formed during storage in order to prevent bursting of a package Roasted coffee Beef jerkey Dehydrated poultry products Ethylene absorbers (sachets, films) Aluminium oxide and potassium permanganate (sachets) Activated carbon + metal catalyst (sachet) Zeolite (films) Clay (films) Japanese oya stone (films) Prevention of too fast ripening and softening Fruits like apples, apricots, banana, mango, cucumber, tomatoes, avocados and vegetables like carrots, potatoes and Brussels sprouts Humidity absorbers (dripabsorbent sheets, films, sachets) Polyacrylates (sheets) Propylene glycol (film) Silica gel (sachet) Clays (sachet) Control of excess moisture in packed food Reduction of water activity on the surface of food in order to prevent the growth of moulds, yeast and spoilage bacteria Meat, fish, poultry, bakery products, cuts of fruits and vegetables Active and intelligent packaging 7
8 Novel food packaging techniques Table 2.1 (continued) Packaging type Examples of working Purpose Examples of possible Absorbers of off Cellulose acetate Reduction of bitterness in and aldehydes (films, sachets) Ferrous salt and mproving the itric or ascorbic acid flavour of fish and biscuits and cereal oil-containing food products Specially treated Restricting light lyethy lene and induced oxidation such as ham the material with a UV-absorbent agent modification of UV stabiliser in polyester bottles Lactose remover Immobilised lactase Milk and other dairy to the people suffering Cholesterol mproving the Milk and other dairy remover cholesterol reductase healthiness of milk products in the packaging and preservatives (Table 2.2). Other systems may have miscellaneous tasks such as self-heating, self-cooling and preservation(Table 2.3) Depending on the physical form of active packaging systems, absorbers and releasers can be a sachet, label or film type. Sachets are placed freely in the head-space of the package. Labels are attached into the lid of the package. Direct contact with food should be avoided because it impairs the function of the stem and, on the other hand, may cause migration problems(see Chapter 22) Films or materials having antimicrobial properties can be divided into two types. Those from which an active substance emits or migrates to the head-space of he package or to the surface of the food, respectively. In the first case, the system does not need to be in direct contact with the food, but in the second case it must be in contact (Table 2.2) Those that are effective against microbial growth without emitting or migration of the active agents into the head-space of the package or to the
and preservatives (Table 2.2). Other systems may have miscellaneous tasks, such as self-heating, self-cooling and preservation (Table 2.3). Depending on the physical form of active packaging systems, absorbers and releasers can be a sachet, label or film type. Sachets are placed freely in the head-space of the package. Labels are attached into the lid of the package. Direct contact with food should be avoided because it impairs the function of the system and, on the other hand, may cause migration problems (see Chapter 22). Films or materials having antimicrobial properties can be divided into two types. • Those from which an active substance emits or migrates to the head-space of the package or to the surface of the food, respectively. In the first case, the system does not need to be in direct contact with the food, but in the second case it must be in contact (Table 2.2). • Those that are effective against microbial growth without emitting or migration of the active agents into the head-space of the package or to the Table 2.1 (continued) Packaging type Examples of working principle/ mechanism/reagents Purpose Examples of possible applications Absorbers of off flavours, amines and aldehydes (films, sachets) Cellulose acetate film containing naringinase enzyme Ferrous salt and citric or ascorbic acid (sachet) Specially treated polymers Reduction of bitterness in grapefruit juice Improving the flavour of fish and oil-containing food Fruit juices Fish Oil-containing foods such as potato chips, biscuits and cereal products Beer UV-light absorbers Polyolefins like polyethylene and polypropylene doped the material with a UV-absorbent agent Crystallinity modification of nylon 6 UV stabiliser in polyester bottles Restricting lightinduced oxidation Light-sensitive foods such as ham Drinks Lactose remover Immobilised lactase in the packaging material Serving milk products to the people suffering lactose intolerance Milk and other dairy products Cholesterol remover Immobilised cholesterol reductase in the packaging material Improving the healthiness of milk products Milk and other dairy products 8 Novel food packaging techniques
Active and intellige Table 2.2 Examples of sachet and film type releasing active packaging systems of these systems are in wide commercial use. Adapted from 0, 2,22 quality. So far,none preservation and shell-life extension of foodstuffs or improving the Packaging type Examples of possible principle appl mechanism/reagents Carbon dioxide Ascorbic acid inhibition of Vegetables and fruits, mitters(sachets) Sodium hydrogen fish, meat, carbonate and ascorbate Ethanol emitters Ethanol/water Growth inhibition of Bakery products (sachets) ixture absorbed ulds and preferably heated onto silicon dioxide pefore consumption owder generating ethanol vapour Antimicrobial e.g. Growth inhibition of Meat orbic spoilage and fruit and releasers(films) Silver athogenic bacteria vegetables Spice and herb Enzvme e. g. anzyme Sulphur dioxide Sodium metabisulfite Inhibition of mould Fruits emitters(sachets orporated in growth microporous material BHA Inhibition of Dried foodstuffs releasers(films) BHT oxidation of fat and Fat-containing foodstuffs Maillard reaction Flavouring Various flavours in Minim Miscellaneous polymers avo flavour of food Pesticide emitters Imazalil Prevention of growth Dried, sacked (the outer or inner Pyrethrins ver Fungicidal or pest rice, grains
Table 2.2 Examples of sachet and film type releasing active packaging systems for preservation and shelf-life extension of foodstuffs or improving their quality. So far, none of these systems are in wide commercial use. Adapted from5,6,12,22,23 Packaging type Examples of working principle/ mechanism/reagents Purpose Examples of possible applications Carbon dioxide emitters (sachets) Ascorbic acid Sodium hydrogen carbonate and ascorbate Growth inhibition of gram-negative bacteria and moulds Vegetables and fruits, fish, meat, poultry Ethanol emitters (sachets) Ethanol/water mixture absorbed onto silicon dioxide powder generating ethanol vapour Growth inhibition of moulds and yeast Bakery products (preferably heated before consumption) Dry fish Antimicrobial preservative releasers (films) Organic acids, e.g. sorbic acid Silver zeolite Spice and herb extracts Allylisothiocyanate Enzymes, e.g. lyzozyme Growth inhibition of spoilage and pathogenic bacteria Meat, poultry, fish, bread, cheese, fruit and vegetables Sulphur dioxide emitters (sachets) Sodium metabisulfite incorporated in microporous material Inhibition of mould growth Fruits Antioxidant releasers (films) BHA BHT Tocopherol Maillard reaction volatiles Inhibition of oxidation of fat and oil Dried foodstuffs Fat-containing foodstuffs Flavouring emitters (films) Various flavours in polymers Minimisation of flavour scalping Masking off-odours Improving the flavour of food Miscellaneous Pesticide emitters (the outer or inner layer of packaging material) Imazalil Pyrethrins Prevention of growth of spoilage bacteria Fungicidal or pest control Dried, sacked foodstuffs, e.g., flour, rice, grains Active and intelligent packaging 9
10 Novel food packaging Table 2.3 Various other examples of active packaging systems. Adapted from5 Packaging type Examples of working Purpose Examples of possible Special non-woven Temperature control Various foods to be plastic with many air for restricting stored refrigerated pore space microbial growth The mixture of lime Cooking or preparing Sake, coffee, tea, aluminium o ady-to-eat meal steel cans and heating mechanisn Self-cool The mixture of Cooling of food on-gas drink aluminium or ammonium chloride steel cans and ammonium nitrate and water Aluminium or Drying, crisping and susceptors stainless steel of microwave food polyester films or Modifiers for A series of antenna Even heating As above mIcrowave structures that alter browning, cri the way microwaves and selective arrive at the food The gas permeability To avoid anaerobic Vegetables and fruits sensitive films of the polymer is respiration controlled by filler of the filler and degree of stretching UV-irradiated The use of excimer Growth inhibition of Meat, poultry, fish, nylon film 24,25 UV spoilage bacteria bread, cheese, fruit and amide groups on the surface of nylon to FreshPad26 Releasing natural inhibition of Meat volatile oils, food packaging plasmas materials
Table 2.3 Various other examples of active packaging systems. Adapted from5 Packaging type Examples of working principle/ mechanism/reagents Purpose Examples of possible applications Insulating materials Special non-woven plastic with many air pore spaces Temperature control for restricting microbial growth Various foods to be stored refrigerated Self-heating aluminium or steel cans and containers The mixture of lime and water Cooking or preparing food via built-in heating mechanism Sake, coffee, tea, ready-to-eat meals Self-cooling aluminium or steel cans and containers The mixture of ammonium chloride, ammonium nitrate and water Cooling of food Non-gas drinks Microwave susceptors Aluminium or stainless steel deposited on substrates such as polyester films or paperboard Drying, crisping and ultimately browning of microwave food Popcorn, pizzas, ready-to-eat foods Modifiers for microwave heating A series of antenna structures that alter the way microwaves arrive at the food Even heating, surface browning, crisping and selective heating As above Temperaturesensitive films The gas permeability of the polymer is controlled by filler content, particle size of the filler and degree of stretching of the film To avoid anaerobic respiration Vegetables and fruits UV-irradiated nylon film 24, 25 The use of excimer laser 193 nm UV irradiation to convert amide groups on the surface of nylon to amines Growth inhibition of spoilage bacteria Meat, poultry, fish, bread, cheese, fruit and vegetables FreshPad26 Releasing natural volatile oils, absorbing oxygen and excess juice Growth inhibition of bacteria Moisture control Self-life improvement Meat Surface-treated food packaging materials Fluorine-based plasmas27 Growth inhibition of bacteria 10 Novel food packaging techniques
Active and intelligent packaging 11 food, respectively. In this case, the material must be in direct contact with the food(Table 2.3) More detailed information about active packaging and its application is available in Chapters 3-5 in Part I and the chapters in Parts II and Ill of this 2.3 Intelligent packaging techniques The definition of intelligent packaging in the Actipak project includes indicators to be used for quality control of packed food (Table 2.4). They can be so-called external indicators, i.e., indicators which are attached outside the package(time temperature indicators), and so-called internal indicators which are placed inside the package, either to the head-space of the pacrackage leak, carbon dioxide (oxygen indicators for indication of oxygen or pa indicators, microbial growth indicators and pathogen indicators) Time-temperature indicators are discussed in detail in Chapter 6, oxygen and carbon dioxide indicators in Chapter 13 and microbial growth indicators, i.e freshness indicators and pathogen indicators in Chapter 7. Furthermore, food ackaging can be intelligent in ways that give information, e.g, about the origin Table 2. 4 Examples of external and internal indicators and their working principle or Adapted from s,2ads to be used in intelligent packaging for quality control of packed food. reacting com Indicator Principle/reagents Gives information Application about Time-temperature Mechanical Foods stored under indicators Chemical Storage conditions chilled and frozen conditions Oxygen Redox dyes Storage conditions Foods stored ackages with reduced (internal Enzymes Package leak gen concentration Carbon diox Storage conditions Modified or controlled indicator Package leak atmosphere food (internal) aging Microbial growth pH dyes Microbial quality of Perishable foods such indicators All dyes reacting food (i.e. spoilage) as meat, fish and (internal/extemal) with certain metabolites(volatiles Various Specific pathogenic Perishable foods suc indicators and immt ical bacteria such as as meat, fish and (internal) methods Escherichia coli with toxins O157
food, respectively. In this case, the material must be in direct contact with the food (Table 2.3). More detailed information about active packaging and its application is available in Chapters 3–5 in Part I and the chapters in Parts II and III of this book. 2.3 Intelligent packaging techniques The definition of intelligent packaging in the Actipak project includes indicators to be used for quality control of packed food (Table 2.4). They can be so-called external indicators, i.e., indicators which are attached outside the package (timetemperature indicators), and so-called internal indicators which are placed inside the package, either to the head-space of the package or attached into the lid (oxygen indicators for indication of oxygen or package leak, carbon dioxide indicators, microbial growth indicators and pathogen indicators). Time-temperature indicators are discussed in detail in Chapter 6, oxygen and carbon dioxide indicators in Chapter 13 and microbial growth indicators, i.e., freshness indicators and pathogen indicators in Chapter 7. Furthermore, food packaging can be intelligent in ways that give information, e.g., about the origin Table 2.4 Examples of external and internal indicators and their working principle or reacting compounds to be used in intelligent packaging for quality control of packed food. Adapted from 5,22 Indicator Principle/reagents Gives information about Application Time-temperature indicators (external) Mechanical Chemical Enzymatic Storage conditions Foods stored under chilled and frozen conditions Oxygen indicators (internal) Redox dyes pH dyes Enzymes Storage conditions Package leak Foods stored in packages with reduced oxygen concentration Carbon dioxide indicator (internal) Chemical Storage conditions Package leak Modified or controlled atmosphere food packaging Microbial growth indicators (internal/external) i.e. freshness indicators pH dyes All dyes reacting with certain metabolites (volatiles or non-volatiles) Microbial quality of food (i.e. spoilage) Perishable foods such as meat, fish and poultry Pathogen indicators (internal) Various chemical and immunochemical methods reacting with toxins Specific pathogenic bacteria such as Escherichia coli O157 Perishable foods such as meat, fish and poultry Active and intelligent packaging 11
12 Novel food packaging techniques of food, authenticity, contents, use, and consumption-date expiration. It can also track a product in the food supply chain, be anti-theft and tamper proof. This book does not cover these technologies, however, some future aspects concerning them are dealt in the Chapter 25 2.4 Current use of novel packaging techniques In the USA, Japan and Australia, active and intelligent packaging systems are already being successfully applied to extend shelf-life or to monitor food quality nd safety. Despite this, regardless of intensive research and development work on active and intelligent packaging, there are only a few commercially significant systems on the market. Oxygen absorbers added separately as smal sachets in the package head-space or attached as labels into the lid probably have the most commercial significance in active food packaging nowadays Also, ethanol emitters/generators and ethylene absorbers are used, but to a lesser extent than oxygen absorbers. Other commercially significant active techniques include, e.g., absorbers for moisture and off-odour and absorbers/emitters for carbon dioxide. With regard to intelligent packaging, time temperature indicators and oxygen indicators are most used in those countries mentioned In Europe, only a few of these systems have been developed and are being applied. This lag compared to the USA, Japan and Australia is partly due toto the strict European regulations for food-contact materials that cannot keep up entirely with technological innovations and currently prohibit the application of many of these systems. In addition, exiguous knowledge about consumer acceptance, economic aspects and the environmental impact of these novel technologies and, particular, the exiguous knowledge of hard evidence of their effectiveness and safety demonstrated by independent researchers have inhibited commercial usage Furthermore, vacuum packaging and protective gas packaging(modified atmosphere packaging) have had an established position in many European countries since 1980. Vacuum packaging, gas packaging and active packaging compete with to each other, at least to some extent. However, all these technologies have their own advantages and disadvantages, and the best package technology should be selected according to individual requirements case by case Discussions between VTT Biotechnology and various parties in the food supply chain in Finland and also in other countries have shown that before telligent and active packaging systems can be launched in greater numbers onto the market, a demonstration of the function and benefits of these systems in the food supply chain is necessary. For this reason, VTT has just started a one- year project Demonstration of intelligent packaging as a tool for quality control in the food supply chainin Finland. The project is financed and supported by Tekes, the National Technology Agency of Finland, packaging companies and franchising groups
of food, authenticity, contents, use, and consumption-date expiration. It can also track a product in the food supply chain, be anti-theft and tamper proof.3 This book does not cover these technologies, however, some future aspects concerning them are dealt in the Chapter 25. 2.4 Current use of novel packaging techniques In the USA, Japan and Australia, active and intelligent packaging systems are already being successfully applied to extend shelf-life or to monitor food quality and safety. Despite this, regardless of intensive research and development work on active and intelligent packaging, there are only a few commercially significant systems on the market. Oxygen absorbers added separately as small sachets in the package head-space or attached as labels into the lid probably have the most commercial significance in active food packaging nowadays. Also, ethanol emitters/generators and ethylene absorbers are used, but to a lesser extent than oxygen absorbers. Other commercially significant active techniques include, e.g., absorbers for moisture and off-odour and absorbers/emitters for carbon dioxide. With regard to intelligent packaging, time temperature indicators and oxygen indicators are most used in those countries mentioned above. In Europe, only a few of these systems have been developed and are being applied. This lag compared to the USA, Japan and Australia is partly due to to the strict European regulations for food-contact materials that cannot keep up entirely with technological innovations and currently prohibit the application of many of these systems. In addition, exiguous knowledge about consumer acceptance, economic aspects and the environmental impact of these novel technologies and, in particular, the exiguous knowledge of hard evidence of their effectiveness and safety demonstrated by independent researchers have inhibited commercial usage.1 Furthermore, vacuum packaging and protective gas packaging (modified atmosphere packaging) have had an established position in many European countries since 1980. Vacuum packaging, gas packaging and active packaging compete with to each other, at least to some extent. However, all these technologies have their own advantages and disadvantages, and the best package technology should be selected according to individual requirements case by case.4 Discussions between VTT Biotechnology and various parties in the food supply chain in Finland and also in other countries have shown that before intelligent and active packaging systems can be launched in greater numbers onto the market, a demonstration of the function and benefits of these systems in the food supply chain is necessary. For this reason, VTT has just started a oneyear project ’Demonstration of intelligent packaging as a tool for quality control in the food supply chain’ in Finland. The project is financed and supported by Tekes, the National Technology Agency of Finland, packaging companies and franchising groups. 12 Novel food packaging techniques
Active and intelligent packaging 13 2.5 Current research Many research institutes in Europe, such as TNO(the Netherlands), Pira International and the Campden and Chorleywood Food Research Association (UK), University of Compostela(Spain), ADRIAC(France), University of Ghent(Belgium), Distam (Italy) Technion-Israel Institute of Technology (Israel), Royal Veterinary and Agricultural University(Denmark), Matforsk and Norconserv(Norway) and VTT Biotechnology(Finland)', have been working in recent years on shelf-life and quality assurance studies and legislation aspects related to active and intelligent packaging. Outside EuroQ> probably CSIRO, Australia and the University of Minnesota, Purdue University and Clemson University USA, University of Manitoba, Canada have been the more active With regard to the development of new active and intelligent pac stems,companies in Japan and the USa have innovated and patented most of he active and intelligent systems available. 6. 9, 10, Furthermore, some research institutes are also developing new systems, such as CSIRO in Australia, SIK and Lund University in Sweden, Purdue University and University of California in USA, I4 and VTT Biotechnology. 5,6 VTT in Finland also started a new five-year project 'Active, communicating package at the beginning of the year 2002. The aim of this project is to develop an effective logistic system based on wireless communication and active, intelligent and communicating packages for sensitive food. 2. 6 The legislative context At least three types of regulation have an impact on the use of active and intelligent packaging in foods. First, any need for food-contact approval should be established before any form of active and intelligent packaging can be used Second, environmental regulations of packaging material usage can be expected to increase in the near future. Third, there may be a need for labelling in cases where active or intelligent packaging can give rise to consumer confusion Legislative demands regarding food packaging and food contact materials include specific consumer protection and environmental concerns. In various countries. legislation related to food contact materials has been framed. The basic criteria for these regulations differ between countries. Some rules are based on restrictions as to the composition of materials, whereas others regulate mainly migration limits In the Actipak project mentioned in Section 2.1, non-European legislation on active and intelligent food packaging concepts were screened. It appeared that there are only a few specific regulations for these innovative concepts Generally, these new systems should meet the conventional requirements for food contact materials
2.5 Current research Many research institutes in Europe, such as TNO (the Netherlands), Pira International and the Campden and Chorleywood Food Research Association (UK), University of Compostela (Spain), ADRIAC (France), University of Ghent (Belgium), Distam (Italy) Technion-Israel Institute of Technology (Israel), Royal Veterinary and Agricultural University (Denmark), Matforsk and Norconserv (Norway) and VTT Biotechnology (Finland)1,5 have been working in recent years on shelf-life and quality assurance studies and legislation aspects related to active and intelligent packaging. Outside Europe, probably CSIRO, Australia and the University of Minnesota, Purdue University6 and Clemson University USA,7 University of Manitoba, Canada8 have been the more active. With regard to the development of new active and intelligent packaging systems, companies in Japan and the USA have innovated and patented most of the active and intelligent systems available. 6,9,10,11 Furthermore, some research institutes are also developing new systems, such as CSIRO in Australia,12 SIK and Lund University in Sweden,13 Purdue University and University of California in USA6,14 and VTT Biotechnology.15,16 VTT in Finland also started a new five-year project ’Active, communicating package’ at the beginning of the year 2002. The aim of this project is to develop an effective logistic system based on wireless communication and active, intelligent and communicating packages for sensitive food. 2.6 The legislative context At least three types of regulation have an impact on the use of active and intelligent packaging in foods. First, any need for food-contact approval should be established before any form of active and intelligent packaging can be used. Second, environmental regulations of packaging material usage can be expected to increase in the near future. Third, there may be a need for labelling in cases where active or intelligent packaging can give rise to consumer confusion. Legislative demands regarding food packaging and food contact materials include specific consumer protection and environmental concerns. In various countries, legislation related to food contact materials has been framed. The basic criteria for these regulations differ between countries. Some rules are based on restrictions as to the composition of materials, whereas others regulate mainly migration limits. In the Actipak project mentioned in Section 2.1, non-European legislation on active and intelligent food packaging concepts were screened. It appeared that there are only a few specific regulations for these innovative concepts. Generally, these new systems should meet the conventional requirements for food contact materials. Active and intelligent packaging 13
