Packaging gets active: Development of innovative active packaging technologies for food applications

Transcription

1 Packaging gets active: Development of innovative active packaging technologies for food applications Institute of Food and Beverage Innovation ZHAW Wädenswil Prof. Dr. Selcuk Yildirim Institute of Food and Beverage Innovation Center For Food and Nutrition Research Technology and Packaging Microbiology Nutrition QM / Food Law Sustainability and Energy Center for Ingredients and Beverage Research Beverage Ingredients Aroma Sensory 2 1

2 Preservation of Food microorganism light Food water vapour chemicals O2 Passive Role (barrier) Consumer trends - Better quality - Natural - Fresh - Minimally processed - Convenience New packaging technologies Active and Intelligent Packaging technology - shelf life extention - food lost - safe food Active Packaging Active Packaging:..designed to deliberately incorporate components that would release or absorb substances into or from the packaged food or the environment surrounding the food Regulation (EC) No 1935/2004 Active Releasing Systems - Antimicrobial agent -CO 2 - Antioxidant - Flavours - Ethylene * Barrier layer Active layer Food Active Scavenging Systems - Oxygen -CO 2 - Moisture - Ethylene - Odor * Yildirim S. Active Packaging for Food Biopreservation in Protective cultures, antimicrobial metabolites and bacteriophages for food and beverage biopreservation, Ed. Christophe Lacroix, Woodhead,

3 Active Packaging for Food Active packaging can be used - to preserve the quality of food during the shelf life - to increase the food safety - to extend the shelf life of the product - to decrease the food lost - to reduce use of food additives - as a marketing tool - to develop new products Active Packaging Systems Antimicrobial Packaging Natural antimicrobial agent Organic acids Enzymes Natural extracts Chemical antimicrobial agents Silver 3

4 Active Packaging Systems Oxygen Scavengers Inorganic Scavengers Iron Sulfite Catalysis systems Pd-catalyses Enzyme-based system, e.g. glucose Low- and high-molecular organic scavengers polyamide copolymers polyolefin copolymers (aliphatic or cyclic) Active Packaging Systems Ethylene Absorbers Chemical Components KMnO4 Activated carbon Activated clays/zeolites 4

5 Active Packaging Systems Other Systems CO2 absorbers O2 generators Moisture absorbers Self heating packaging Active Packaging Systems Other Systems Self heating cans Self cooling systems 5

6 Intelligent & Smart Packaging Intelligent Packaging:..monitor the condition of packaged food or the environment surrounding the food and communicate with the consumer Time temperature Indicators Intelligent & Smart Packaging Time indicators 1 day, 2 day, 3 day, 5 day & 7 day timers 0 days 2 days 3 days 6

7 Intelligent & Smart Packaging Other indicators CO2 indicators Oxygen indicators Quality indicators Ripening indicators Intelligent & Smart Packaging Barcodes QR Codes NFC Tags RFID 7

8 Center for Technology and Packaging Institute of Food and Beverage Innovation ZHAW Wädenswil Food Packaging Research Raw Materials INNOVATION Processing Packaging Transport Retailers Consumers SUSTAINABILITY Create Value Preserve Value Quality Safety Convenience Sustainability Freshness Shelf life Taste Appearance Innovative and Sustainable Packaging Development for Optimal Food Quality and Convenience 8

9 Food Packaging Research Fields Active & Intelligent Packaging - Antimicrobial films - Oxygen Scavengers - Ethylene Scavengers - Moisture Scavengers Packaging for Quality, Shelf life & Safety of Food - Modified atmosphere packaging - Microperforation - High barrier packaging - Migration barriers Consumer Friendly Packaging - Cosumer Needs - Chracterisation of opening of packaging - Easy opening systems - Material-processdesign Packaging Simulations - Shelf life simulations - Packaging material simulations - Optimization of packaging - Optimization of storage cond. Packaging Research Facilities 18 9

10 Analytical Competences Microbiological analysis Bacteria, molds TAM Spoilage Pathogens Chemical analysis RH% aw Vitamin ph.. Packaging & Headspace analysis Barrier properties Gas composition RH% Temperature Sensorial analysis Sensory test (taste, odour) Customer test Trained panel test.. Physical analysis Texture Rheology Color.. 10

11 Susanna Wenk Prof. Dr. Selcuk Yildirim Head of Center for Technology and Packaging ZHAW Zurich University of Applied Sciences Campus Reidbach, Postfach CH-8820 Wädenswil, Schweiz Nadine Renke Tel Selcuk Yildirim 11