welcome

Presented by:KRUSHNA YADAV D K

ACTIVE PACKAGING

ACTIVE PACKAGING

• Packaging is the technology ofenclosing or protecting productsfor distribution, storage, sale, anduse

• Active packaging Incorporation ofcertain components into packagingsystems that release or absorbsubstances from or into thepacked food or the surroundingenvironment so as to prolong shelflife and sustain the quality, safetyand sensory characteristics of thefood.

Examples of active packaging systems

Active packaging system

Oxygen scavengers

Mechanisms

1. iron based2. metal/acid3. metal (e.g. platinum) catalyst4. Ascorbatemetallic salts5. enzyme based

Food application

bread, cakes, cooked rice, biscuits, pizza, pasta, cheese, cured meats and fish, coffee,snack foods, dried foods andBeverages.

Active packaging system

Ethylene scavengers

Mechanisms

1. potassium permanganate2. activated carbon3. activated clays/zeolites

Food applications

fruit, vegetables and otherhorticultural products

Active packaging system

Ethanol emitters

Mechanisms

1. alcohol spray2. encapsulated ethanol

Food applications

pizza crusts, cakes, bread,biscuits, fish and bakery

ACTIVE PACKAGING

• Active packaging includes additives or freshness enhancers that are capable of scavenging

• Oxygen

• Adsorbing carbon dioxide

• Moisture

• Ethylene or flavour/odour taints

• Releasing ethanol, sorbates, antioxidants or other preservatives

• Maintaining temperature control.

Active packaging applications:

• Absorbing/scavenging-oxygen, carbon dioxide, moisture, ethylene, flavours, taints, UV light .

• Releasing/emitting-ethanol, carbon dioxide, antioxidants,preservatives, sulphur dioxide, flavours, pesticides.

• Removing-catalysing food component removal: lactose, cholesterol.

• Temperature control-insulating materials, self-heating and self-cooling packaging,microwave susceptors and modifiers, temperature-sensitive packaging.

• Microbial control-UV and surface-treated packaging materials.

Goal of active packaging

• The goal of active packaging in conjunction with other food processing and packaging is to enhance preservation of contained food and beverage products.

• For example, to optimize the effects of oxygen scavenging, oxygen should first be removed from the product during processing and packaging operations.

• TRENDS• Reduce the food waste: extend shelf life, monitor

food spoilage.• Incorporation of natural active agents into more

sustainable packaging material.

• CHALLENGES FOR ACTIVE PACKAGING• High cost• Technical limitations: preservation of material

properties, integration.

Conclusion

• Active packaging is an emerging and exciting areaof food technology that can confer manypreservation benefits on a wide range of foodproducts.

• The objectives of this technology are to maintainsensory quality and extend the shelf life of foodswhilst at the same time maintaining nutritionalquality and ensuring microbial safety.