Active Food Packaging

✍ Scribed by M.L. Rooney

• Publisher: Springer
• Year: 1995
• Tongue: English
• Leaves: 293
• Edition: 1st
• Category: Library

✦ Synopsis

Food packaging materials have traditionally been chosen to avoid unwanted interactions with the food. During the past two decades a wide variety of packaging materials have been devised or developed to interact with the food. These packaging materials, which are designed to perform some desired role other than to provide an inert barrier to outside influences, are termed 'active packaging'. The benefits of active packaging are based on both chemical and physical effects. Active packaging concepts have often been presented to the food industry with few supporting results of background research. This manner of introduction has led to substantial uncertainty by potential users because claims have sometimes been based on extrapolation from what little proven information is available. The forms of active packaging have been chosen to respond to various food properties which are often unrelated to one another. For instance many packaging requirements for post harvest horticultural produce are quite different from those for most processed foods. The object of this book is to introduce and consolidate information upon which active packaging concepts are based. Scientists, technologists, students and regulators will find here the basis of those active packaging materials, which are either commercial or proposed. The book should assist the inquirer to understand how other concepts might be applied or where they should be rejected.

✦ Table of Contents

Front Matter......Page 2
Preface......Page 4
Acknowledgements......Page 6
Contributors......Page 7
Table of Contents......Page 0
Table of Contents......Page 9
1.1 Active, Intelligent and Modified Atmosphere Packaging......Page 17
1.2.1 Why Active Packaging......Page 19
1.2.2 Historical Development......Page 20
1.3 Literature Review......Page 26
1.4 Scope for Application of Active Packaging......Page 28
1.4.1 Do-it-yourself Active Packaging......Page 33
1.5 Physical and Chemical Principles Applied......Page 37
1.6 Implications for Other Packaging......Page 44
1.6.1 Whole Packages Designed to Be Active......Page 46
1.7 Limitations of Current Approaches......Page 48
1.8 Future Potential......Page 49
References......Page 50
2.1.1 Synthesis......Page 55
2.1.2 Degradation......Page 56
2.1.3 Adsorption and Absorption......Page 57
2.2 Deleterious Effects of Ethylene......Page 58
2.2.3 Flower and Leaf Abscission......Page 59
2.2.7 Susceptibility to Plant Pathogens......Page 60
2.3.2 Carbon Dioxide......Page 61
2.4.2 Plant Sources......Page 62
2.5.1 Potassium Permanganate-based Scavengers......Page 63
2.5.2 Activated Carbon-based Scavengers......Page 64
2.5.3 Activated Earth-type Scavengers......Page 65
2.5.4 New and Novel Approaches to Ethylene-removing Packaging......Page 67
References......Page 68
3.1 Introduction......Page 72
3.2 Literature Review......Page 74
3.3 Feasibility Study......Page 76
3.3.1 Optimum Conditions......Page 77
3.4.1 Temperature Effect......Page 78
3.5.1 Flow-through System......Page 79
3.5.2 Closed System Method......Page 80
3.6 Model Equations and Package Requirements......Page 81
3.6.1 Unsteady-state Equations......Page 82
3.6.2 Steady-state Equations......Page 83
3.7 Polymeric Films for MAP Applications......Page 84
3.7.1 Perforation and Microporous Films......Page 85
3.8 Concluding Remarks......Page 87
Nomenclature......Page 88
References......Page 89
4.2 Oxygen Scavenging......Page 91
4.2.1 Forms of Oxygen-scavenging Packaging......Page 93
4.2.2 Plastics Packaging as Media for Oxygen Scavenging......Page 94
4.2.3 Brief History of Oxygen-scavenging Films......Page 97
4.2.4 Chemistry of Oxygen Scavenging......Page 100
4.2.5 Chemical Barrier to Oxygen Permeation......Page 109
4.3 Moisture Control Films......Page 112
4.3.1 Liquid Water Control......Page 113
4.3.2 Humidity Buffering......Page 114
4.4 Removal of Taints and Food Constituents......Page 117
4.5 Ingredient Release......Page 120
4.5.1 Antioxidant Release from Plastics......Page 121
4.6 Permeability Modification......Page 123
4.8 Regulatory and Environmental Impacts......Page 124
References......Page 125
5.1 Introduction......Page 129
5.2 Use of Edible Active Layers to Control Water Vapor Transfer......Page 132
5.3 Use of Edible Active Layers to Control Gas Exchange......Page 139
5.4 Modification of Surface Conditions with Edible Active Layers......Page 144
5.5 Conclusion......Page 152
References......Page 153
6.1 Introduction......Page 161
6.2 Oxygen Absorbents......Page 162
6.2.1 Classification of Oxygen Absorbents......Page 163
6.2.2 Main Types of Oxygen Absorbents......Page 167
6.2.3 Factors Influencing the Choice of Oxygen Absorbents......Page 170
6.2.4 Application of Oxygen Absorbents for Shelf-life Extension of Food......Page 171
6.2.5 Advantages and Disadvantages of Oxygen Absorbents......Page 179
6.3 Ethanol Vapor......Page 182
6.3.1 Ethanol Vapor Generators......Page 184
6.3.2 Uses of Ethicap for Shelf-life Extension of Food......Page 186
6.3.4 Advantages and Disadvantages of Ethanol Vapor Generators......Page 189
References......Page 190
7.1 Enzymes......Page 192
7.2 Potential Roles of Enzymes in Active Packaging......Page 194
7.3 History......Page 196
7.4 Oxygen Removal......Page 197
7.5 Antimicrobial Effects......Page 204
7.6 Time-temperature Integrator-indicators......Page 206
7.7 Lactose Removal......Page 207
7.8 Cholesterol Removal......Page 208
References......Page 209
8.2.1 Techniques for Measuring the Oxygen Content of Bottles......Page 211
8.2.2 Results of Measurements......Page 212
8.2.3 Oxygen Ingress......Page 213
8.2.4 Combining the Effect of Initial and Ingress Oxygen......Page 214
8.3.2 Commercial Activity......Page 215
8.4 The Effect of Scavenging Closures on Beer Flavor......Page 217
8.6 The Future of Oxygen Scavenging Closures......Page 218
References......Page 219
9.2 Marketplace Susceptors......Page 221
9.2.1 Susceptor Types......Page 222
9.2.2 Field Intensification Devices......Page 224
9.2.3 Susceptor Applications......Page 226
9.4.1 Oya Produce Bags......Page 227
9.4.2 Oya Test Results......Page 228
9.5 Oxygen Absorber Food Applications......Page 229
9.6 Other Applications......Page 231
References......Page 232
10.1 Introduction......Page 233
10.2 Indicator Systems......Page 235
10.3 Indicator Application Issues and Consumer Interests......Page 245
10.4 Chemical Indicators for Thermal Process Validation......Page 248
References......Page 252
11.2 Packaging and Food Safety......Page 256
11.3.1 Barriers to Contamination......Page 258
11.3.2 Prevention of Migration......Page 259
11.4 Active Safety Interactions......Page 260
11.4.2 Active Packaging and Migration......Page 261
11.4.4 Indirect Effects on Safety......Page 262
11.4.5 Indicators of Safety/spoilage......Page 263
11.4.7 Modified Atmosphere Packaging......Page 264
11.4.8 Antimicrobial Films......Page 266
11.4.9 Rational Functional Barriers......Page 268
11.5 Conclusions......Page 270
References......Page 271
A......Page 274
C......Page 276
D......Page 277
E......Page 278
F......Page 280
I......Page 281
M......Page 282
O......Page 284
P......Page 287
R......Page 289
S......Page 290
V......Page 292
Z......Page 293