Innovative solutions for Food Processes, Preservation, Safety, and Control September 8 th, 2015 Innovative \ packaging: eco film and smart packaging Giulia Bianchi crea-iaa
PACKAGING FUNCTIONS 1)PASSIVE PACKAGING It contains the product It separates a product from its environment and protects it from chemical and microbiological contaminations It acts as a passive barrier
Vacuum packaging
PACKAGING FUNCTIONS 2) ACTIVE PACKAGING: It contains the product and interacts directly with it (e.g. release of antioxidant / antimicrobial compounds, temperature changes) and/or its environment (change of headspace composition) An active packaging is a system in which the product, the package, and the environment interact in a positive way to extend shelf life or to achieve some characteristics that cannot be obtained otherwise (Miltz et al.,1995)
Active packaging Oxygen removers/scavengers: Prevent growth of aerobic pathogens and spoilage organisms (molds); Eliminate the need for antioxidant and antimicrobial additives Self-heating can https://bernievanhegelsom.wordpress.com Ethylene-absorbing materials that delay the ripening of fruits and vegetables Desiccants: Chemically stable/inert compounds with hygroscopic properties, they reduce the amount of moisture in the atmosphere Coloured saturation indicator
PACKAGING FUNCTIONS 3) INTELLIGENT PACKAGING: An intelligent package senses change and communicates that information to provide benefits (such as more convenience, better safety, or higher quality). Intelligent packaging is capable of carrying out intelligent functions (such as detecting, sensing, recording, tracing, communicating, and applying scientific logic) to facilitate decision making to extend shelf life, enhance safety, improve quality, provide information.
TTI time-temperature indicators The TTI use is based on the speed of a chemical reaction that involves a change in colour. The rate of this reaction has to be proportional to the decay of a qualitative property of the product. Therefore, the colour change has the same speed as the loss of «freshness» of the foodstuff. Exposure to the air Green colour Brown colour due to the iron oxidation http://www.chim.unipr.it/labvetro/ipack.htm
4) SMART PACKAGING: Active packaging and intelligent packaging can work synergistically to realize so-called smart packaging: a total packaging solution that monitors changes in the product or the environment (intelligent) and acts upon these changes (active); the systems can acquire, store and transfer data in order to support decisions along the food chain
Freshness indicators: fruit
Freshness indicators: meat products This label contains special ink that changes its color based on the amount of ammonia emitted by the meat. The bottom half of the label fills up as the meat ages. the ink blocks the barcode at the bottom so that it cannot be scanned at the cash register http://www.to-genkyo.com/
research trends: examples environmental and safety concerns sustainability novel measures to reduce food-related risks films based on natural materials
research trends: examples natural compounds active packaging phytochemicals as TTI in intelligent packaging
Research developments crea IAA PACK PROLIFE ProInn Sensory evaluation of coatings / coated products ( research gap )
The PACK PROLIFE project funded by the Italian Ministry of Economic Development, Bando Made in Italy Piano Industria 2015, area Nuove tecnologie per il Made in Italy Nuove soluzioni di imballaggio attivo a base di propoli italiana per la estensione della shelf life di prodotti alimentari nazionali tipici di largo consumo Use of Italian propolis
The PACKPROLIFE project Resin-like material collected from tree buds, sap flows Functions: Structural stability of the hive Hive sealing Disease and parasites prevention Putrefaction inhibition Apis mellifera L. Propolis applications: Food additives Cosmetics Over-the-counter preparations Food packaging Mizuno, M. (1989). Food packaging materials containing propolis as a preservative. Japanese Patent No. JP Ol 243 974 [89 243 974]
Active packaging made through the incorporation or the surface spreading of a propolis extract The main fraction of propolis volatile compound is composed by terpenoids, with low olfactory threshold Study by gaschromatography-olfactometry (GC-O) of the odorous profiles of different types of active packagings, based on the addiction of propolis by surface spreading or by incorporation Evaluation of the influence of the type of active packaging on the sensory properties of packed foods by triangle tests
Materials Active packaging made through the incorporation or the surface spreading of a propolis extract Paper (control 1) PACKAGING Active paper incorporation of 0.2% propolis extract Active paper incorporation of 0.4% propolis extract Active polyethylene paper by propolis surface spreading PET 12 µm (control 2) active PET 12 μm by propolis surface spreading P API 0.2 API 0.4 APP PL APLSS
GC-O analysis PC1: negative values for control materials and API 0.2%, positive for active materials PC2 : paper materials P, API 0.2 and API 0.4 have positive values, plastic materials and active polythene paper have negative values. PC2 (23.0%) 5 4 3 2 1 0-1 -2 PL Descriptors related to propolis associated to active packagings FlR PL Ch2 Ch7 He HeBu API02Ch6 P API02 P HeSp ChPa Ch Ch4 Sp Ch5 Terp API04 Ch3 API04 TerpCh ASSPL ASSPL Un3 Un Un2 APP Herb2-3 SpCh Sp2 APP -4-6 -5-4 -3-2 -1 0 1 2 3 4 PC1 (29.4%) APP and APLSS packagings, made with the surface spreading method, had similar GC-O profiles, different from those of paper packagings prepared by propolis incorporation
Meat products storage trials n.s., not significative; *, α=0.05; **, α=0.01; ***, α=0.001 Differences detected by the panelists No differences among samples a = control, b= API 0.2, c= API 0.4
Cheese storage trials Type of packaging Days of storage Sweet Provolone Piquant Provolone PL pouch / APLSS sheets 7 n.s. n.s. APLSS pouch/ PL sheets 7 n.s. ** APLSS pouch and sheets 7 ** * PL pouch / APLSS sheets 14 * * APLSS pouch/ PL sheets 14 ** * APLSS pouch and sheets 14 * n.s. In the triangle test were detected differences after 7 days (Sweet Provolone with APLSS pouch / APLSS sheets, Piquant Provolone with APLSS pouch /sheets and PL pouch / APLSS sheets) and 14 days, except for Piquant Provolone with APLSS pouch/aplss sheets) α
Cheese storage trials the active packaging did not affect the sensory characteristics of Fontal cheese, even after 30 days of storage Type of packaging Days of storage APLSS 7 n.s. APLSS 14 n.s. APLSS 30 n.s. α
The ProInn project Utilizzo di Prodotti Innovativi derivanti da polimeri organici di interesse per il settore agro-industriale funded by the Italian Ministry of Agricultural, Food and Forestry Policies evaluation of new coatings evaluation of quality characteristics of coated products (cheese cured meat fruit) comparison with currently used treatments Scale-up and industrial-scale application of coatings
IMMERSION COATING
Immersion coating: immersion duration and length of intervals Storage trial in factory s cheese maturation chamber: Cheeses after 30 days of storage
Sensory evaluation results Sensory profiles and acceptability Provolette SF15: pungent note Less acceptability Caciotte: pungent note, piquant taste Unchanged acceptability
Storage trials: after 35 days, molds inhibition with RLH6 and S10LV coatings
Sensory evaluation results Sensory profiles: Unchanged colour in SF2 treated samples Higher pleasantness
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