Conten 3.4 Ethylene scavenging technology 34 3.5 Carbon dioxide and other scavengers 41 3.6 Future trends 3.7 References 4 Antimicrobial food packaging JH The Unive 4.2 Antimicrobial agents 4.3 Constructing an antimicrobial packaging system 4.4 Factors affecting the effectiveness of antimicrobial 4.5 Conclusion 4.6 References 5 Non-migratory bioactive polymers(NMBP) in food packaging M. D. Steven and J. H. Hotchkiss, Cornell University, USA 5.1 Introduction 5.2 Advantages of NMBP 7127 5.3 Current limitations 5.4 Inherently bioactive synthetic polymers: types and applications 5.5 Polymers with immobilised bioactive compounds 5.6 Applications of polymers with immobilised bioactive compounds 5.7 Future trend 5.8 References 6 Time-temperature indicators(TTIs) P.S. Taoukis, National Technical University of Athens, Greece andT. P. Labuca, University of Minnesota, USA 6.1 Introduction 6.2 Defining and classifying TTIs 6.3 Requirements for TTIs 6.4 The development of TTIs 6.5 Current TTI systems 6.6 Maximising the effectiveness of TTIs 1l1 7 Using TTIs to monitor shelf-life during distribution 112 6.8 Using TTIs to optimise distribution and stock rotation 116 6.9 Future trends 121 6.10 References M. Smolander, VTT Biotechnology, Finlands 7 The use of freshness indicators in packagin 127 7.1 Introduction3.4 Ethylene scavenging technology . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34 3.5 Carbon dioxide and other scavengers . . . . . . . . . . . . . . . . . . . . . . . . 41 3.6 Future trends . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44 3.7 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45 4 Antimicrobial food packaging . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50 J.H. Han, The University of Manitoba, Canada 4.1 Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50 4.2 Antimicrobial agents . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52 4.3 Constructing an antimicrobial packaging system . . . . . . . . . . . . . 58 4.4 Factors affecting the effectiveness of antimicrobial packaging . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60 4.5 Conclusion . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 65 4.6 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 65 5 Non-migratory bioactive polymers (NMBP) in food packaging . . 71 M. D. Steven and J. H. Hotchkiss, Cornell University, USA 5.1 Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 71 5.2 Advantages of NMBP . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 72 5.3 Current limitations . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 77 5.4 Inherently bioactive synthetic polymers: types and applications . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 79 5.5 Polymers with immobilised bioactive compounds . . . . . . . . . . . . 84 5.6 Applications of polymers with immobilised bioactive compounds . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 90 5.7 Future trends . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 95 5.8 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 95 6 Time-temperature indicators (TTIs) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 103 P. S. Taoukis, National Technical University of Athens, Greece and T. P. Labuza, University of Minnesota, USA 6.1 Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 103 6.2 Defining and classifying TTIs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 104 6.3 Requirements for TTIs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 106 6.4 The development of TTIs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 106 6.5 Current TTI systems . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 108 6.6 Maximising the effectiveness of TTIs . . . . . . . . . . . . . . . . . . . . . . . . 111 6.7 Using TTIs to monitor shelf-life during distribution . . . . . . . . . 112 6.8 Using TTIs to optimise distribution and stock rotation . . . . . . . 116 6.9 Future trends . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 121 6.10 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 122 7 The use of freshness indicators in packaging . . . . . . . . . . . . . . . . . . . . . 127 M. Smolander, VTT Biotechnology, Finland 7.1 Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 127 vi Contents