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raija novel food packaging techniques 2003

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Textbook in PDF format The packaging sector is an important global industry, representing about 2% of the Gross National Product (GNP) of the developed countries. The value of the packaging industry is about 345 million euros worldwide, of which Europe represents a third. Fifty per cent of this market is packaging for food. Forecasts suggest that the sector will continue to grow in size and importance. Many cooking and preservation processes still largely depend on effective packaging, for example canning, aseptic, sous vide and baking processes. Processes such as drying and freezing would be lost without protective packaging after processing to control product exposure to the effects of oxygen, light, water vapour, bacterial and other contaminants. However, modern food packaging no longer has just a passive role in protecting and marketing the product. It increasingly has an active role in processing, preservation and in retaining the safety and quality of foods throughout the distribution chain. Indeed, packaging development has changed the preservation methods used for food products. Ten to fifteen years ago all poultry products or industrially prepared raw minced meat were sold as frozen. Nowadays, thanks to modified atmosphere packaging based on protective gases and novel gas-impermeable packaging materials, they are mainly sold as chilled products. The modern preparation and often international distribution of fresh-cut fruit and vegetables for retail sale is also possible today because of respirable packaging films. Nowadays packaging plays an increasingly important role in the whole food chain ‘from the field to the consumer’s table’. As an example, many fresh agricultural products such as berries and mushrooms are picked in the field or the greenhouse directly into consumer packages and plastic or fibre-based trays. The product is thus touched only once before it reaches the consumer. Another example is ready-to-eat food and snack products which are packed in microwaveable trays which allow consumers to prepare the food immediately and even serve as an eating dish. Food packaging has developed strongly during recent years, mainly due to increased demands on product safety, shelf-life extension, cost-efficiency, environmental issues, and consumer convenience. In order to improve the performance of packaging in meeting these varied demands, innovative modified- and controlled-atmosphere packaging, and active and intelligent packaging systems are being developed, tested and optimised in laboratories around the world. All these novel packaging technologies have great commercial potential to ensure the quality and safety of food with fewer or no additives and preservatives, thus reducing food wastage, food poisoning and allergic reactions. Intelligent packaging can also monitor product quality and trace a product’s history through the critical points in the food supply chain. An intelligent product quality control system thus enables more efficient production, higher product quality and a reduced number of complaints from retailers and consumers. Intelligent packaging will also give the food industry the means to carry out in-house quality control required by food regulators. This book covers selected trends and development in food packaging technologies and materials aiming at assuring the safety and quality of foodstuffs. In today’s competitive market optimal packages are a major advantage when persuading consumers to buy a certain brand. Packaging has to satisfy various requirements effectively and economically. The food manufacturer’s objective is to design an optimised package which satisfies all legislative, marketing and functional requirements sufficiently, and fulfills environmental, cost and consumer demands as well as possible. I hope that the book will be interesting to readers, and reach a wide market amongst those working in research, industry or government, i.e., all those people who should know new trends in food packaging and the possibilities they raise to improve product safety and quality. In editing this book I would like to thank all the contributors, many of whom I have known for several years. I appreciate their willingness to share their expert knowledge and working within a tight schedule. I also want to thank my colleagues at VTT Biotechnology for many years of valuable cooperation and discussion and for helping to build such a positive and creative environment. Contributor contact details 1 Introduction. R. Ahvenainen, VTT Biotechnology, Finland Part I Types and roles of active and intelligent packaging 2 Active and intelligent packaging: an introduction. R. Ahvenainen, VTT Biotechnology, Finland Introduction: the role of packaging in the food chain Active packaging techniques Intelligent packaging techniques Current use of novel packaging techniques Current research The legislative context Consumers and novel packaging Future trends Sources of further information and advice References 3 Oxygen, ethylene and other scavengers. L. Vermeiren, L. Heirlings, F. Devlieghere and J. Debevere, Ghent University, Belgium Introduction Oxygen scavenging technology Selecting the right type of oxygen scavenger Ethylene scavenging technology Carbon dioxide and other scavengers Future trends References 4 Antimicrobial food packaging. J.H. Han, The University of Manitoba, Canada Introduction Antimicrobial agents Constructing an antimicrobial packaging system Factors affecting the effectiveness of antimicrobial packaging Conclusion References 5 Non-migratory bioactive polymers (NMBP) in food packaging. M. D. Steven and J. H. Hotchkiss, Cornell University, USA Introduction Advantages of NMBP Current limitations Inherently bioactive synthetic polymers: types and applications Polymers with immobilised bioactive compounds Applications of polymers with immobilised bioactive compounds Future trends References 6 Time-temperature indicators (TTIs). P. S. Taoukis, National Technical University of Athens, Greece and T. P. Labuza, University of Minnesota, USA Introduction Defining and classifying TTIs Requirements for TTIs The development of TTIs Current TTI systems Maximising the effectiveness of TTIs Using TTIs to monitor shelf-life during distribution Using TTIs to optimise distribution and stock rotation Future trends References 7 The use of freshness indicators in packaging. M. Smolander, VTT Biotechnology, Finland Introduction Compounds indicating the quality of packaged food products Freshness indicators Pathogen indicators Other methods for spoilage detection Future trends References 8 Packaging-flavour interactions. J. P. H. Linssen, R. W. G. van Willige and M. Dekker, Wageningen University, The Netherlands Introduction Factors affecting flavour absorption The role of the food matrix The role of differing packaging materials Flavour modification and sensory quality Case study: packaging and lipid oxidation Modelling flavour absorption Packaging–flavour interactions and active packaging References 9 Moisture regulation. T. Powers and W. J. Calvo, Multisorb Technologies, USA Introduction Silica gel Clay Molecular sieve Humectant salts Irreversible adsorption Planning a moisture defense Future trends Part II Developments in modified atmosphere packaging (MAP) 10 Novel MAP applications for fresh-prepared produce. B. P. F. Day, Food Science Australia Introduction Novel MAP gases Testing novel MAP applications Applying high O2 MAP Future trends References Acknowledgements 11 MAP, product safety and nutritional quality. F. Devlieghere and J. Debevere, Ghent University, Belgium and M. Gil CEBAS-CSIC, Spain Introduction Carbon dioxide as an antimicrobial gas The microbial safety of MAP: Clostridium botulinum and Listeria monocytogenes The microbial safety of MAP: Yersinia enterocolitica and Aeromonas spp The effect of MAP on the nutritional quality of non-respiring food products The effect of MAP on the nutritional quality of fresh fruits and vegetables: vitamin C and carotenoids The effect of MAP on the nutritional quality of fresh fruits and vegetables: phenolic compounds and glucosinolates References 12 Reducing pathogen risks in MAP-prepared produce. D. O’Beirne and G. A. Francis, University of Limerick, Ireland Introduction Measuring pathogen risks Factors affecting pathogen survival Improving MAP to reduce pathogen risks Future trends Sources of further information and advice References 13 Detecting leaks in modified atmosphere packaging. E. Hurme, VTT Biotechnology, Finland Introduction Leakage, product safety and quality Package leak detection during processing Package leak indicators during distribution Future trends References 14 Combining MAP with other preservation techniques. J. T. Rosnes, M. Sivertsvik and T. Ska°ra, NORCONSERV, Norway Introduction Combining MAP with other preservative techniques Heat treatment and irradiation Preservatives Other techniques Consumer attitudes Future trends Sources of further information and advice References 15 Integrating MAP with new germicidal techniques. J. Lucas, University of Liverpool, UK Introduction Ultra violet radiation Ozone Integration with MAP Future trends References 16 Improving MAP through conceptual models. M. L. A. T. M. Hertog, Katholieke Universiteit Leuven, Belgium and N. H. Banks, Zespri Innovation Ltd, New Zealand Introduction Conceptual models Mathematical models Dedicated MAP models Applying models to improve MAP The risks and benefits of applying models Future trends Sources of further information and advice References Part III Novel packaging and particular products 17 Active packaging in practice: meat. C. O. Gill, Agriculture and Agri-Food Canada Introduction Control of product appearance Control of flavour, texture and other characteristics Delaying microbial spoilage The effects of temperature on storage life MAP technology for meat products Controlled atmosphere packaging for meat products Future trends in active packaging for raw meats References 18 Active packaging in practice: fish. M. Sivertsvik, NORCONSERV, Norway Introduction The microbiology of fish products Active packaging: atmosphere modifiers Active packaging: water control Active packaging: antimicrobial and antioxidant applications Active packaging: edible coatings and films Active packaging: taint removal Intelligent packaging applications Future trends References 19 Active packaging and colour control: the case of meat. M. Jakobsen and G. Bertelsen, The Royal Veterinary and Agricultural University, Denmark Introduction Packaging and storage factors affecting colour stability Modelling the impact of MAP Pre- and post-slaughter factors Future trends References 20 Active packaging and colour control: the case of fruit and vegetables. F. Artes Calero, Technical University of Cartagena, Spain and P. A. Gomez, National Institute for Agricultural Technology, Argentina Introduction Colour changes and stability in fruit and vegetables Colour measurement Processes of colour change Colour stability and MAP Combining low oxygen, high carbon dioxide and other gases 429 Future trends References Part IV General issues 21 Optimizing packaging. T. Lyijynen, E. Hurme and R. Ahvenainen, VTT Biotechnology, Finland Introduction Issues in optimizing packaging The VTT Precision Packaging Concept Examples of food packaging optimization Conclusion: improving decision-making 22 Legislative issues relating to active and intelligent packaging. N. de Kruijf and R. Rijk, TNO Nutrition and Food Research, The Netherlands Introduction Initiatives to amend EU legislation: European project Initiatives to amend EU legislation: Nordic report Current EU legislation and recommendations for change Food contact materials Food additives Food flavouring Biocides and pesticides Food hygiene Food labelling, weight and volume control Product safety and waste References 23 Recycling packaging materials. R. Franz and F. Welle, Fraunhofer Institute for Process Engineering and Packaging, Germany Introduction The recyclability of packaging plastics Improving the recyclability of plastics packaging Testing the safety and quality of recycled material Using recycled plastics in packaging Future trends Sources of further information and advice References 24 Green plastics for food packaging. J. J. de Vlieger, TNO Industrial Technology, The Netherlands Introduction: the problem of plastic packaging waste The range of biopolymers Developing novel biodegradable materials Legislative issues Current applications Future trends References 25 Integrating intelligent packaging, storage and distribution. T. Ja¨rvi-Ka¨a¨ria¨inen, Association of Packaging Technology and Research, Finland Introduction: the supply chain for perishable foods The role of packaging in the supply chain Creating integrated packaging, storage and distribution: alarm systems and TTIs Traceability: radio frequency identification Future trends Sources of further information and advice References 26 Testing consumer responses to new packaging concepts. L. La¨hteenma¨ ki and A. Arvola, VTT Biotechnology, Finland Introduction: new packaging techniques and the consumer Special problems in testing responses to new packaging Methods for testing consumer responses Consumer attitudes towards active and intelligent packaging Consumers and the future of active and intelligent packaging References 27 MAP performance under dynamic conditions. M. L. A. T. M. Hertog, Katholieke Universiteit Leuven, Belgium Introduction MAP performance Temperature control and risks of MAP The impact of dynamic temperature conditions on MAP performance Maximising MAP performance Future trends References Index

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