Active packaging - Part 1

Summary

This video explores the concept of active packaging, which goes beyond traditional passive packaging by reacting to environmental stimuli to improve food preservation. It introduces four types of packaging: passive, active, intelligent, and smart. Active packaging systems include oxygen absorbers, carbon dioxide emitters, antimicrobial agents, moisture absorbers, and flavor or odor release/absorption. These systems help extend shelf life, preserve freshness, and protect against contamination, using materials like iron powder, zeolites, and silver nanotechnology. The video provides a detailed overview of these innovative packaging technologies and their applications in the food industry.

Takeaways

• 😀 Active packaging refers to packaging systems that actively respond to changes in the environment inside the package to extend shelf life and improve food preservation.
• 😀 Active packaging includes oxygen absorbers, carbon dioxide absorbers/emitters, antimicrobial agents, ethanol emitters, moisture absorbers, self-cooling/self-heating cans, and more.
• 😀 Oxygen absorbers use iron-based components to absorb excess oxygen, which helps prevent spoilage, particularly for high-fat foods like meat and snacks.
• 😀 Carbon dioxide absorbers or emitters are used to control the atmosphere inside the package, lowering oxygen levels and helping maintain package integrity.
• 😀 Antimicrobial packaging incorporates agents like organic acids, silver zeolites, and natural spices to inhibit microbial growth, improving food safety and shelf life.
• 😀 Ethylene absorbers, such as potassium permanganate, help delay the ripening of fruits and vegetables by absorbing the ethylene gas responsible for ripening.
• 😀 Ethanol emitters release ethanol to control microbial growth, although they may impart an odor when the package is opened.
• 😀 Moisture absorbers, such as silica gel and activated clays, prevent excess moisture inside the package, which can lead to microbial or chemical spoilage.
• 😀 Self-heating and self-cooling packaging technologies offer convenience for consumers by adjusting the temperature of ready-to-eat meals and beverages without external heating or cooling sources.
• 😀 Intelligent packaging systems sense and detect environmental changes, and may communicate this information to the consumer, offering advanced functionality beyond active packaging.
• 😀 Antioxidant packaging helps prevent rancidity in food by incorporating natural or synthetic antioxidants, offering an additional layer of preservation without adding preservatives directly to the food.

Q & A

What are the four main types of packaging discussed in the script?

The four main types of packaging discussed are passive packaging, active packaging, intelligent packaging, and smart packaging.

What is the key difference between passive and active packaging?

Passive packaging serves basic functions such as convenience, protection, and preservation, while active packaging responds to stimuli (e.g., oxygen absorbers) to maintain or improve the condition of the package contents.

How do oxygen absorbers work in active packaging?

Oxygen absorbers, typically made from iron-based components, absorb excess oxygen in the package, which is particularly beneficial for high-fat foods like bread, cakes, biscuits, fish, and coffee.

What role do intelligent and smart packaging play in food preservation?

Intelligent packaging senses and detects changes inside the package, and can communicate this information to the consumer. Smart packaging, on the other hand, involves more advanced technologies like chemical, electrical, or mechanical systems to sense, detect, and communicate changes.

What is the function of carbon dioxide emitters in active packaging?

Carbon dioxide emitters are used to release CO2 into the package to maintain a low oxygen environment, which is important for preserving products like coffee, fresh meat, nuts, and snack foods.

How do antimicrobial agents help in food packaging?

Antimicrobial agents, such as organic acids, silver zeolites, or natural spices, help control microbial growth inside the package, thereby extending the shelf life of food products like cereals, meat, fish, and vegetables.

What is the purpose of moisture absorbers in packaging?

Moisture absorbers, such as clays, silica gel, and polyvinyl acetate, are used to absorb excess moisture in the package, preventing microbial and chemical deterioration of foods like fish, meat, poultry, and snacks.

How do ethylene absorbers contribute to food preservation?

Ethylene absorbers, typically containing potassium permanganate, help delay the ripening of fruits and vegetables by oxidizing ethylene, a plant hormone responsible for the ripening process, thereby extending shelf life.

What are the challenges associated with using ethanol emitters in packaging?

Ethanol emitters can help reduce microbial growth, but they may release an ethanol smell when the package is opened, which can be undesirable for some consumers unless the product is heated before consumption.

What are flavor and odor absorbers in active packaging, and what is their potential issue?

Flavor and odor absorbers or emitters are used to enhance or mask flavors in food packaging. However, they can also mask spoilage odors, which is problematic as it may deceive consumers into thinking the food is still fresh.