Emerging food packaging technologies: Principles and practice

500 Pages·2012·7.27 MB·English

by  Kit L. Yam

Emerging food packaging technologies
© Woodhead Publishing Limited, 2012
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© Woodhead Publishing Limited, 2012
Woodhead Publishing Series in Food Science, Technology and Nutrition:
Number 230
Emerging food packaging
technologies
Principles and practice
Edited by
Kit L. Yam and Dong Sun Lee
Oxford Cambridge Philadelphia New Delhi
© Woodhead Publishing Limited, 2012
Published by Woodhead Publishing Limited,
80 High Street, Sawston, Cambridge CB22 3HJ, UK
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© Woodhead Publishing Limited, 2012
Contents
Contributor contact details ......................................................................... xiii
Woodhead Publishing Series in Food Science, Technology
and Nutrition ............................................................................................... xix
Preface .......................................................................................................... xxix
1 Emerging food packaging technologies: an overview ................... 1
K. L. Yam, Rutgers University, USA and D. S. Lee, Kyungnam
University, South Korea
1.1 Introduction ............................................................................ 1
1.2 Driving forces for innovations in food packaging ............. 2
1.3 Emerging technologies to improve the sustainability of
the food supply system .......................................................... 4
1.4 Tables for evaluating emerging food
packaging technologies .......................................................... 7
1.5 References ............................................................................... 9
Part I Developments in active packaging ............................................. 11
2 Controlled release food and beverage packaging .......................... 13
K. L. Yam and X. Zhu, Rutgers University, USA
2.1 Introduction ............................................................................ 13
2.2 Useful terms for controlled release packaging (CRP) ...... 14
2.3 Scientifi c evidence to support controlled release
packaging (CRP) .................................................................... 15
2.4 Conceptual framework .......................................................... 17
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vi Contents
2.5 Process variables .................................................................... 18
2.6 Structure variables ................................................................. 22
2.7 Property variables .................................................................. 23
2.8 Food variables ......................................................................... 25
2.9 Target release rate .................................................................. 25
2.10 Potential food applications ................................................... 26
2.11 References ............................................................................... 26
3 Active antimicrobial food and beverage packaging ...................... 27
G. López-Carballo, J. Gómez-Estaca, R. Catalá, P. Hernández-Muñoz
and R. Gavara, Instituto de Agroquímica y Tecnología de Alimentos
(IATA-CSIC), Spain
3.1 Introduction ............................................................................ 27
3.2 Antimicrobial agents .............................................................. 29
3.3 Active packaging manufacture and application ................. 36
3.4 Measurement of antimicrobial activity ............................... 43
3.5 Future trends .......................................................................... 49
3.6 Sources of further information and advice ......................... 50
3.7 Acknowledgements ................................................................ 51
3.8 References ............................................................................... 51
4 Active nanocomposites for food and beverage packaging ........... 55
J.-M. Lagarón and M. A. Busolo, Instituto de Agroquímica y
Technología de Alimentos (IATA-CSIC), Spain
4.1 Introduction ............................................................................ 55
4.2 Free radical scavenging nanocomposites ............................ 58
4.3 Oxygen scavenging nanocomposites ................................... 59
4.4 Antimicrobial nanocomposites ............................................. 62
4.5 Future trends .......................................................................... 64
4.6 References ............................................................................... 64
5 Edible chitosan coatings for fresh and minimally processed
foods ..................................................................................................... 66
M. Vargas, L. Sánchez-González, M. Cháfer, A. Chiralt and C.
González-Martínez, Universitat Politècnica de València, Spain
5.1 Introduction ............................................................................ 66
5.2 Antimicrobial activity of chitosan ........................................ 67
5.3 Antioxidant properties of chitosan ...................................... 67
5.4 Emulsifi cation properties of chitosan .................................. 68
5.5 Characterization of chitosan-based
fi lm-forming dispersions ........................................................ 68
5.6 Physicochemical characteristics of
chitosan-based coatings ......................................................... 72
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Contents vii
5.7 Antimicrobial activity of chitosan-based coatings ............. 76
5.8 Application of chitosan coatings to fresh and minimally
processed foods ...................................................................... 79
5.9 Future trends .......................................................................... 88
5.10 Acknowledgements ................................................................ 90
5.11 References ............................................................................... 90
6 Flavor-release food and beverage packaging .................................. 96
S. A. Arabi, X. Chen, L. Shen, Rutgers University, USA and
D. S. Lee, Kyungnam University, South Korea
6.1 Introduction ............................................................................ 96
6.2 Mechanism of fl avor release from package to food .......... 97
6.3 Impact of diffusion in the packaging material on fl avor
release kinetics ........................................................................ 99
6.4 Practical applications and commercial examples ............... 100
6.5 Safety issues ............................................................................ 107
6.6 References ............................................................................... 107
7 Emerging packaging technologies for fresh produce .................... 109
M. Sr. Vakkalanka, T. D’Souza, S. Ray and K. L. Yam, Rutgers
University, USA and N. Mir, AgroFresh, USA
7.1 Introduction ............................................................................ 109
7.2 Modifi ed atmosphere packaging (MAP) ............................ 110
7.3 Active packaging .................................................................... 117
7.4 Antimicrobial packaging ....................................................... 122
7.5 Edible coatings ....................................................................... 125
7.6 Combining different technologies ........................................ 128
7.7 Conclusion and future trends ............................................... 130
7.8 References ............................................................................... 130
Part II Intelligent packaging and the consumer/packaging
interface ....................................................................................................... 135
8 Intelligent packaging to enhance food safety and quality ............ 137
K. L. Yam, Rutgers University, USA
8.1 Introduction ............................................................................ 137
8.2 Basic concepts of intelligent packaging (IP) ...................... 138
8.3 Smart package devices ........................................................... 140
8.4 Applications of intelligent packaging (IP) to enhance
food safety and biosecurity ................................................... 143
8.5 A conceptual framework for an intelligent decision
support system ........................................................................ 145
8.6 Conclusions ............................................................................. 150
8.7 References ............................................................................... 152
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viii Contents
9 Radio-frequency identifi cation (RFID) for food and beverage
packaging applications ....................................................................... 153
P. Harrop, IDTechEx, UK
9.1 Introduction ............................................................................ 153
9.2 Principles of radio-frequency identifi cation (RFID) ......... 154
9.3 Applications of radio-frequency identifi cation (RFID) in
food and beverage packaging ............................................... 158
9.4 Future trends .......................................................................... 158
9.5 Conclusions ............................................................................. 174
9.6 Sources of further information and advice ......................... 174
10 Advances in freshness and safety indicators in food and
beverage packaging ............................................................................ 175
K. R. Sharrock, Plant & Food Research, New Zealand
10.1 Introduction ............................................................................ 175
10.2 Principles of freshness and safety indicators in food and
beverage packaging ................................................................ 176
10.3 Current technologies and their limitations ......................... 178
10.4 Recent advances in freshness and safety indicators and
their potential applications in food and beverage
packaging ................................................................................. 183
10.5 Future trends .......................................................................... 193
10.6 Sources of further information and advice ......................... 194
10.7 Acknowledgement ................................................................. 194
10.8 References ............................................................................... 194
11 Improving the consumer/packaging interface: smart packaging
for enhanced convenience, functionality and communication ..... 198
P. Butler, Packaging Materials & Technologies, USA
11.1 Introduction ............................................................................ 198
11.2 Improved convenience, openability and functionality ...... 201
11.3 Providing clearer, more effective communication ............. 207
11.4 Drivers and barriers to adoption ......................................... 216
11.5 Conclusions ............................................................................. 217
11.6 References ............................................................................... 218
12 Tamper-evident food and beverage packaging ............................... 220
N. Theobald, Consultant, UK
12.1 Introduction ............................................................................ 220
12.2 What is tamper evidence? ..................................................... 221
12.3 Acts of tampering ................................................................... 222
12.4 Application of tamper evidence to food and
beverage packs ........................................................................ 224
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Contents ix
12.5 Future trends .......................................................................... 232
12.6 Conclusion ............................................................................... 234
12.7 Reference ................................................................................ 235
Part III Developments in packaging materials .................................... 237
13 Nanocomposites for food and beverage packaging ....................... 239
D. Plackett and I. Siró, Technical University of Denmark, Denmark
13.1 Introduction ............................................................................ 239
13.2 Nanofi llers and nanocomposites .......................................... 240
13.3 Current commercial application of nanocomposites in
food and beverage packaging ............................................... 245
13.4 State-of-the-art nanocomposites .......................................... 247
13.5 Conclusions ............................................................................. 263
13.6 References ............................................................................... 264
14 Emerging coating technologies for food and beverage packaging
materials ............................................................................................... 274
S. Farris and L. Piergiovanni, University of Milan, Italy
14.1 Introduction ............................................................................ 274
14.2 Coatings for food and beverage packaging applications:
from the past to the present ................................................. 276
14.3 Driving forces for developments in coating technologies
and materials ........................................................................... 281
14.4 New coating materials ........................................................... 283
14.5 Physico-chemical approaches for the development of
coating materials .................................................................... 284
14.6 Nanotechnology and the development of coatings for
food and beverage packaging materials .............................. 289
14.7 Active coatings for food and beverage packaging
materials .................................................................................. 291
14.8 Applications of the latest developments in coating
technologies to improve product quality ............................ 293
14.9 Future trends .......................................................................... 298
14.10 Sources of further information and advice ......................... 300
14.11 References ............................................................................... 300
15 Light-protective packaging materials for foods
and beverages ...................................................................................... 303
S. E. Duncan and S. Hannah, Virginia Polytechnic Institute and State
University, USA
15.1 Introduction ............................................................................ 303
15.2 Effect of ultraviolet and visible light wavelengths on
sensory and nutritional quality of foods and beverages ... 304
© Woodhead Publishing Limited, 2012
x Contents
15.3 Improving the light barrier properties of food and
beverage packaging materials ............................................... 309
15.4 Selecting light barrier properties of packaging to improve
sensory and nutritive quality of foods and beverages ....... 315
15.5 Future trends .......................................................................... 317
15.6 Sources of further information and advice ......................... 319
15.7 References ............................................................................... 319
16 Packaging materials for non-thermal processing of food and
beverages ............................................................................................. 323
P. Kumar, Frito Lay R&D, USA and J. H. Han, PepsiCo Inc., USA
16.1 Introduction ............................................................................ 323
16.2 Non-thermal processing of foods and beverages ............... 324
16.3 Selection of packaging materials for non-thermal
processing ................................................................................ 327
16.4 Future trends .......................................................................... 332
16.5 References ............................................................................... 333
17 Safety and regulatory aspects of plastics as food
packaging materials ............................................................................ 335
Baldev Raj and R. S. Matche, Central Food Technological Research
Institute, India
17.1 Introduction ............................................................................ 336
17.2 Indirect food additives ........................................................... 336
17.3 Nanotechnology in food contact materials ......................... 339
17.4 Migration of additives ........................................................... 340
17.5 Indian Standards for overall migration ............................... 343
17.6 US Food and Drug Administration (US FDA) Code of
Federal Regulations (CFR) .................................................. 347
17.7 European Commission Directives on plastic containers
for foods .................................................................................. 348
17.8 Specifi c migration curve of toxic additives ......................... 350
17.9 Recent problems in specifi c migration ................................ 353
17.10 Future trends .......................................................................... 353
17.11 References and further reading ........................................... 355
17.12 Appendix: Abbreviations ...................................................... 357
Part IV Environmentally compatible food packaging ........................ 359
18 Eco-design of food and beverage packaging .................................. 361
J. H. Han, PepsiCo Inc., USA, D. S. Lee, Kyungnam University,
South Korea, S. C. Min, Seoul Women’s University, South Korea and
M. S. Chung, Ewha Womans University, South Korea
18.1 Introduction: adding sustainability to
packaging functions ................................................................ 361
© Woodhead Publishing Limited, 2012