11.3 Active and intelligent packaging

Active and intelligent packaging revolutionizes food preservation. These technologies go beyond traditional packaging, actively controlling the internal environment and monitoring product quality. From oxygen scavengers to antimicrobial agents, they extend shelf life and maintain freshness.

Intelligent packaging takes it a step further, providing real-time information about product condition. Time-temperature indicators, freshness monitors, and smart labels give consumers and retailers valuable insights. This cutting-edge approach enhances food safety and reduces waste throughout the supply chain.

Atmosphere Control Packaging

Oxygen Scavengers and Moisture Absorbers

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• Oxygen scavengers remove oxygen from the package headspace to prevent oxidation, rancidity, and microbial growth in foods (beef jerky)
• Work by using iron powder sachets that react with oxygen to form iron oxide, effectively removing oxygen from the package
• Moisture absorbers remove excess moisture from the package to prevent condensation, mold growth, and texture changes in foods (crackers)
• Commonly use desiccants such as silica gel, calcium oxide, or bentonite clay to absorb moisture

Ethylene Absorbers and Antimicrobial Packaging

• Ethylene absorbers remove ethylene gas produced by fruits and vegetables to slow down ripening and extend shelf life (bananas)
• Typically use potassium permanganate or activated carbon to adsorb ethylene gas
• Antimicrobial packaging incorporates antimicrobial agents into the packaging material to inhibit microbial growth and extend shelf life (sliced deli meats)
• Common antimicrobial agents include silver nanoparticles, essential oils, organic acids, and bacteriocins

Intelligent Packaging Indicators

Time-Temperature and Freshness Indicators

• Time-temperature indicators (TTIs) monitor the cumulative time-temperature history of a food product to indicate potential quality loss or spoilage (vaccine vials)
• Work by using temperature-sensitive chemical reactions or physical changes (color change, melting) to indicate exposure to excessive temperatures
• Freshness indicators monitor the quality and freshness of a food product by detecting changes in the package headspace or the food itself (fish fillets)
• Commonly detect volatile compounds (amines, carbon dioxide) or pH changes associated with spoilage

RFID Tags and Smart Labels

• Radio-frequency identification (RFID) tags use electromagnetic fields to automatically identify and track food products throughout the supply chain (pallets of goods)
• Consist of a microchip and an antenna that can store and transmit information such as product origin, batch number, and expiration date
• Smart labels are advanced labels that incorporate sensors, indicators, or RFID tags to monitor and communicate product information (milk cartons)
• Can display dynamic information such as remaining shelf life, storage conditions, or product authenticity to enhance supply chain management and consumer information