Active and intelligent packaging for food: Is it the future?

This paper gives an overview of the legal consequences of a new EU framework regulation on food contact materials which includes controls on active and intelligent packaging. Recent developments in active and intelligent packaging systems are described, two examples of which aim at achieving improvements in quality and safety of food products. The first one is an on-command preservative-releasing packaging system. The second system is an intelligent concept, based on the development of a non-invasive microbial growth sensor to monitor the sterility of food products.     

Critical review of controlled release packaging to improve food safety and quality

ABSTRACT

Controlled release packaging (CRP) is an innovative technology that uses the package to release active compounds in a controlled manner to improve safety and quality for a wide range of food products during storage. This paper provides a critical review of the uniqueness, design considerations, and research gaps of CRP, with a focus on the kinetics and mechanism of active compounds releasing from the package. Literature data and practical examples are presented to illustrate how CRP controls what active compounds to release, when and how to release, how much and how fast to release, in order to improve food safety and quality.     

Informative and corrective responsive packaging: Advances in farm-to-fork monitoring and remediation of food quality and safety

Microbial growth and fluctuations in environmental conditions have been shown to cause microbial contamination and deterioration of food. Thus, it is paramount to develop reliable strategies to effectively prevent the sale and consumption of contaminated or spoiled food. Responsive packaging systems are designed to react to specific stimuli in the food or environment, such as microorganisms or temperature, then implement an informational or corrective response. Informative responsive packaging is aimed at continuously monitoring the changes in food or environmental conditions and conveys this information to the users in real time. Meanwhile, packaging systems with the capacity to control contamination or deterioration are also of great interest. Encouragingly, corrective responsive packaging attempting to mitigate the adverse effects of condition fluctuations on food has been investigated. This packaging exerts its effects through the triggered release of active agents by environmental stimuli. In this review, informative and corrective responsive packaging is conceptualized clearly and concisely. The mechanism and characteristics of each type of packaging are discussed in depth. This review also summarized the latest research progress of responsive packaging and objectively appraised their advantages. Evidently, the mechanism through which packaging systems respond to microbial contamination and associated environmental factors was also highlighted. Moreover, risk concerns, related legislation, and consumer perspective in the application of responsive packaging are discussed as well. Broadly, this comprehensive review covering the latest information on responsive packaging aims to provide a timely reference for scientific research and offer guidance for presenting their applications in food industry.     

A review on colorimetric indicators for monitoring product freshness in intelligent food packaging: Indicator dyes,preparation methods,and applications

Intelligent food packaging system exhibits enhanced communication function by providing dynamic product information to various stakeholders (e.g., consumers, retailers, distributors) in the supply chain. One example of intelligent packaging involves the use of colorimetric indicators, which when subjected to external stimuli (e.g., moisture, gas/vapor, electromagnetic radiation, temperature), display discernable color changes that can be correlated with real-time changes in product quality. This type of interactive packaging system allows continuous monitoring of product freshness during transportation, distribution, storage, and marketing phases. This review summarizes the colorimetric indicator technologies for intelligent packaging systems, emphasizing on the types of indicator dyes, preparation methods, applications in different food products, and future considerations. Both food and nonfood indicator materials integrated into various carriers (e.g., paper-based substrates, polymer films, electrospun fibers, and nanoparticles) with material properties optimized for specific applications are discussed, targeting perishable products, such as fresh meat and fishery products. Colorimetric indicators can supplement the traditional “Best Before” date label by providing real-time product quality information to the consumers and retailers, thereby not only ensuring product safety, but also promising in reducing food waste. Successful scale-up of these intelligent packaging technologies to the industrial level must consider issues related to regulatory approval, consumer acceptance, cost-effectiveness, and product compatibility.     

包装材料结合活性包装对荞麦半干面常温货架期及品质的影响

为了延长荞麦半干面的常温货架期,以聚偏二氯乙烯(PVDC)和聚乙烯(PE)为包装材料,采用不同活性包装方式(脱氧包装和脱氧结合酒精缓释包装)对其进行包装处理。考察脱氧剂、酒精缓释剂和不同包装材料对荞麦半干面货架期和储藏期间品质的影响。测定荞麦半干面在储藏期间菌落总数、酸度值、p H值、质构特性、感官品质和包装袋内顶空氧气含量、顶空酒精浓度的变化。结果表明:储藏期间菌落总数整体呈现上升趋势,脱氧结合酒精缓释包装协同抑制微生物生长。储藏9 d后,脱氧结合酒精缓释包装的面条菌落总数均未超过106cfu/g,同时显著抑制了理化品质的劣变(P0.05);脱氧剂的吸氧量越大,24 h内除氧速率越快,抑菌效果越显著;相同活性包装方式下,与PE包装材料相比,PVDC包装材料能增强其延长荞麦半干面常温货架期的作用效果。与其他包装方式相比,脱氧(200 m L)结合酒精缓释PVDC包装将荞麦半干面货架期延长至16 d,并且维持了面条储藏期间的品质。     

RFID在食品安全追踪系统中的应用

将RFID用于食品安全追踪系统,有利于彻底实现“源头”食品追踪和食品安全科学化、透明化管理。阐明了RFID的工作原理及RFID在食品安全追踪中的应用方法和应用案例,综述了RFID在食品安全追踪中应注意和解决的问题及发展方向。     

Food Packaging: A Comprehensive Review and Future Trends

Innovations in food packaging systems will help meet the evolving needs of the market, such as consumer preference for “healthy” and high‐quality food products and reduction of the negative environmental impacts of food packaging. Emerging concepts of active and intelligent packaging technologies provide numerous innovative solutions for prolonging shelf‐life and improving the quality and safety of food products. There are also new approaches to improving the passive characteristics of food packaging, such as mechanical strength, barrier performance, and thermal stability. The development of sustainable or green packaging has the potential to reduce the environmental impacts of food packaging through the use of edible or biodegradable materials, plant extracts, and nanomaterials. Active, intelligent, and green packaging technologies can work synergistically to yield a multipurpose food‐packaging system with no negative interactions between components, and this aim can be seen as the ultimate future goal for food packaging technology. This article reviews the principles of food packaging and recent developments in different types of food packaging technologies. Global patents and future research trends are also discussed.     

花青素与姜黄素在食品包装领域的应用

花青素和姜黄素对于活性包装至关重要,探讨其内在机理,可为花青素、姜黄素智能包装膜的相关研究提供理论参考。本文综述了花青素、姜黄素的结构和性质、提取方法、抗氧化活性、花青素和姜黄素在食品包装上的应用以及两种色素混合在食品包装上的应用。花青素和姜黄素由于其自身结构特点,在不同的pH下有不同的颜色,花青素作为颜色指示剂变色范围广,但性质不稳定,易受到外界因素影响。姜黄素稳定性高于花青素,但变色范围窄。此外,两者均具有很好的抗氧化活性,可作为颜色指示剂与抗氧化剂应用在食品包装中。花青素和姜黄素的变色特点、稳定性以及功能活性对食品新鲜度指示包装的性能具有显著的影响,将两种色素混合作为指示剂添加到食品包装中,有助于提高花青素的稳定性,从而获得更好的指示效果。     

不同包装条件下冷却肉品质变化及腐败菌相研究

为寻找冷却猪肉合理的包装方式,延长货架期,将猪后腿肉分别进行托盘包装、真空包装、高氧气调包装（20%CO₂+80%O₂）和低氧气调包装（65%CO₂+35%O₂）处理,并以无包装组为对照,测定样品在4℃贮藏过程中挥发性盐基氮（TVB-N）值、色差值a*、丙二醛（MDA）值、微生物菌落（菌落总数、假单胞菌菌落数和热杀索丝菌菌落数）和感官评分。结果表明:无包装和托盘包装冷却猪肉货架期不超过4 d,高氧气调包装（20%CO₂+80%O₂）货架期为6 d,真空包装和低氧气调包装（65%CO₂+35%O₂）货架期长达9 d。真空和气调包装均有利于延长冷藏猪肉货架期,但真空包装使肉呈暗红色。气调包装中O₂和CO₂的含量影响肉的品质,高氧气调包装有利于好氧菌假单胞菌和热杀索丝菌的生长繁殖,同时促进脂质氧化,但可以很好维持肉色,低氧气调包装（65%CO₂+35%O₂）可以抑制细菌的生长和脂肪氧化。综合各项评判结果,得到最佳包装方式为低氧包装（65%CO₂+35%O₂）。      

Development of an active food packaging system with antioxidant properties based on green tea extract

A formula including green tea extract (GTE) was developed as an active food packaging material. This formula was moulded to obtain an independent component/device with antioxidant properties that could be easily coupled to industrial degassing valves for food packaging in special cases. GTE components (i.e., gallic acid, catechins and caffeine) were identified and quantified by HPLC-UV and UPLC-MS and migration/diffusion studies were carried out. Antioxidant properties of the formula alone and formula-valve were measured with static and dynamic methods. The results showed that the antioxidant capacity (scavenging of free radicals) of the new GTE formula was 40% higher than the non-active system (blank). This antioxidant activity increased in parallel with the GTE concentration. The functional properties of the industrial target valve (e.g., flexibility) were studied for different mixtures of GTE, and good results were found with 17% (w/w) of GTE. This new active formula can be an important addition for active packaging applications in the food packaging industry, with oxidative species-scavenging capacity, thus improving the safety and quality for the consumer and extending the shelf-life of the packaged food.     

Advances in green synthesis of selenium nanoparticles and their application in food packaging

The past decade has seen nanotechnology progressively being adopted by the food industry. Its wide application in food packaging has redefined conservative food packaging with active and intelligent packaging. Nanomaterials do not only influence food quality and safety but also offer health-related benefits. Selenium nanoparticles (SeNPs) have been preferred in recent years because of their high biological activity. However, they are generally synthesised using physicochemical methods which are associated with toxicity. In the past decade, efforts have been directed towards advancement of green synthesis of SeNPs to minimise hazardous by-products. The antioxidant and biocidal effects of SeNPs are generally investigated by direct contact between the oxidisable matter and/or test organisms. Lately, there is focus on the effect SeNPs incorporated into packaging films. This paper will review developments on SeNPs synthesised via plant extracts from the year 2010 to present and their potential application in active food packaging.     

Review of Mechanical Properties,Migration, and Potential Applications in Active Food Packaging Systems Containing Nanoclays and Nanosilver

The incorporation of nanomaterials into a range of polymeric materials shows great potential for developing new active food packaging systems. Although there are many suggested benefits of nanoparticles (NPs) in food packaging, there are also potential risks due to the possibility of such particles migrating into foodstuffs. This has obvious implications for human health and it may also negatively impact on marketing and consumer confidence. This review focuses on 2 particular types of nanomaterials: nanoclays and nanosilver, with a view to examining the effects of these on system mechanical properties (nanoclays) and antimicrobial efficacy (nanosilver). It further reports on the various migration studies, techniques for characterization, and measurement of NPs as well as the potential migration of NPs from packaging into foodstuffs. Assessment of the literature to date suggests there is an urgent need for further research in order to devise better NP detection methods and to determine the likelihood of their migration from packaging materials into foodstuffs.     

食品包装用复合膜质量现状及安全风险分析

复合膜包装是20世纪70年代末开始在我国迅猛发展起来的新兴行业, 这得益于科学技术的发展和高分子化学工业的发展。食品包装用复合膜作为人们日常接触的食品包装, 被广泛使用, 其质量状况受到人们广泛关注。经过多年的技术积累, 复合膜产品质量越来越好, 品种也非常的多, 但是复合膜产品质量受到多方面因素影响, 在实际生产中会出现很多问题。同时, 由于复合膜产品生产企业存在企业规模小、效益低、技术水平低、管理水平低等原因, 复合膜产品质量仍旧良莠不齐, 监督抽查工作需要被常抓不懈。本文从食品包装用复合膜质量现状、国家监督抽查结果、国内外关注风险项目指标、新旧标准技术指标要求差异等方面, 分析食品包装用复合膜产品质量状况, 并从标准的角度提出建议。     

A review of modified atmosphere packaging of fish and fishery products – significance of microbial growth, activities and safety

Modified atmosphere packaging (MAP) extends shelf-life of most fishery products by inhibiting bacterial growth and oxidative reactions. The achievable extension of shelf-life depends on species, fat content, initial microbial population, gas mixture, the ratio of gas volume to product volume, and most importantly, storage temperature. The shelf-life of fishery products is usually limited by microbial activity, although for some fatty fishes or at superchilled storage, it can be limited by nonmicrobial activity. Packaging of fishery products under modified atmospheres (MA) increases shelf-life compared with those packaged under air, but confers little or no additional shelf-life increase compared with vacuum packaging. The specific spoilage organism (SSO) of MA packaged cod at 0 °C has been found to be Photobacterium phosphoreum . Whether or not this bacterium is the general SSO for all marine temperate fishes at different storage temperatures and under various CO₂/N₂/O₂ mixtures needs to be resolved. Without proper control of storage temperature, the benefits of MAP may be lost. Higher temperatures inevitably lead to less dissolved CO₂ in the product and consequently loss of inhibitory effect, which may result in higher microbial and enzymatic activity, and uncertainties concerning the microbial safety, as food-borne pathogens might be present in the product.     

壳聚糖涂层结合真空包装对醉虾贮藏品质的影响

为延长醉虾货架期,保持其贮藏品质,研究了真空包装（M1）、空气包装（M2）、1.5%壳聚糖涂膜处理+真空包装（M3）和1.5%壳聚糖涂膜处理+空气包装（M4）对4℃冷藏条件下贮藏醉虾品质的影响。测定了醉虾的菌落总数（TBC）、挥发性盐基氮（TVB-N）、pH、质构和色差。样品的TBC、TVB-N和pH均随着贮藏时间的增加而增加,其中M3样品的值最小,M2样品的值最大,M1和M4样品的值差别不大。剪切力随着贮藏时间的延长呈现减少趋势,其中M3样品的值最高,M2样品的值最低。M3组色差值L*、a*、b*在贮藏期间最稳定。综上,1.5%壳聚糖涂层结合真空包装（M3）对延长虾体的货架期具有一定的增强作用。      

智能包装技术在食品供应链中的应用研究进展

食物浪费问题是全世界亟待解决的难题,智能包装能实现产品的实时跟踪,为食品包装决策提供信息支持,从而降低食品的损耗.本文综述了智能包装的概念、国内外智能包装技术(时间-温度指示剂、泄漏指示剂、新鲜度监测技术、成熟度监测技术、条码技术、射频识别技术、增强现实技术)在食品领域中的研究进展和智能包装技术现存的问题.提出了智能包...     

Improving packaged food quality and safety. Part 1: Synchrotron X-ray analysis

The objective was to demonstrate, as an example of an application, the potential of synchrotron X-ray analysis to detect morphological alterations that can occur in barrier packaging materials and structures. These changes can affect the packaging barrier characteristics when conventional food preservation treatments are applied to packaged food. The paper presents the results of a number of experiments where time-resolved combined wide-angle X-ray scattering and small-angle X-ray scattering analysis as a function of temperature and humidity were applied to ethylene-vinyl alcohol co-polymers (EVOH), polypropylene (PP)/EVOH/PP structures, aliphatic polyketone terpolymer (PK) and amorphous polyamide (aPA) materials. A comparison between conventional retorting and high-pressure processing treatments in terms of morphologic alterations are also presented for EVOH. The impact of retorting on the EVOH structure contrasts with the good behaviour of the PK during this treatment and with that of aPA. However, no significant structural changes were observed by wide-angle X-ray scattering in the EVOH structures after high-pressure processing treatment. These structural observations have also been correlated with oxygen permeability measurements that are of importance when guaranteeing the intended levels of safety and quality of packaged food.     

活性包装薄膜的功能特性表征及对食品保鲜作用的研究进展

本文综述了活性包装薄膜的功能特性表征与对食品保鲜作用的研究进展,归纳总结了薄膜抗菌和抗氧化功能的表征方法,并从这两个方面介绍了薄膜对食品的保鲜作用,旨在为今后的研究提供参考。活性包装薄膜抗菌功能的表征方法主要有抑菌圈法、抑菌率法、微生物生长曲线法和包装食品直接测定法等,抗氧化功能的表征方法主要有自由基清除法、铁离子还原/抗氧化能力法和包装食品直接测定法等。薄膜对食品的保鲜作用主要体现在薄膜对所包装食品中微生物生长的抑制,对脂类、蛋白质氧化进程的减缓以及食品货架期的延长。     

二次元文化在乡土食品包装及品牌塑造中的应用

文章提出了运用ACG(动漫游)二次元文化优化与创新乡土食品包装。同时,在对其进行设计上,应重视地域文化特性、展示品牌化和强调体验感,以此增强包装设计内涵性和实用性。