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 theand 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 light￾induced 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