Smart packaging

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Smart packaging
Intelligent packaging
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Intelligent packaging

• monitors and gives information about the quality
  of the packed food
• is a system that monitors conditions surrounding
  food and gives information about its quality
  during transport and storage.
• Intelligent package cover with indicator.

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Applications in practice

• Controlling critical control points (HACCP).
• The importance of consumers knowing what they are
  buying.

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Types of indicators

• External indicators
• Time-temperature indicators
• Indicators of physical shock
• Internal indicators
• placed - in atmosphere of packaging
• - part of the lid
• Indicators of O2, CO2, MO and pathogens.
• Others
• Special line codes
• Specific indicators

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Indicator Principle/reagents Give information about Application
Time-temperature indicator (ext.) Mechanical, chemical, enzymatic Storage conditions Food stored under chilled and frozen conditions
Oxygen indicator (int.) Redox dyes pH dyes enzymes Storage conditions package leak Foods stored in packages with reduced oxygen concentration
Indicator of CO2 (int.) chemical Storage conditions package leak Foods package in MAP or CAP
Microbial growth indicators MO (int/ext), Freshness indicators pH dyes, All dyes reacting with certain metabolites Microbial quality of foods (i.e. spoilage) Perishable foods such as meat, fish, poultry.
Pathogen indicators (int.) Various chemical and immunochemical methods reacting with toxins Specific pathogenic bacteria such as E. coli O157 Perishable foods such as meat, fish, poultry.
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• A) Intelligent packaging to improve product
  quality and value
• B) Intelligent packaging providing more comfort
  

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A) Intelligent packaging to improve product
quality and value

• 1. Freshness indicators and indicators of
  microbial quality.
• Principle interaction between food and
  indicator.
• The resources for this interaction can be
  various substances of food e.g. glucose, CO2 ,
  ammonia, DMA and TMA, biogenic amines, sulphuric
  compounds, ethanol, organic acid .....
• Most of concepts are based on a colour change of
  the indicator.

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• a) Fresh Tag
• Indicator sensitive to volatile nitrogen
  compounds.
• Is typical for packaging of fish.
• Colour change in response to the release of
  volatile amines, which are typical of ageing and
  degradation of fish meat by microorganism.
• It is a label that contains a plastic chip with
  a reagent and taper, which passes
  into container.

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• b) Indicator of H2S
• for determining the quality of poultry products
  packed in MAP.
• Freshness indicator is based on the colour change
  of myoglobin by H2S, which is produced in
  considerable amounts during the ageing of packed
  poultry during storage.
• The indicators were prepared by applying
  commercial myoglobin dissolved in a sodium
  phosphate buffer on small squares of agarose.

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• c) Chromogen indicators
• based on a colour change of chromogenic
  substrates after reaction with enzymes produces
  by contaminating microbes,
• suitable for detecting microbial contamination in
  liquid products.

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• d) Knife sampler of meat freshness
• based on an assessment of the glucose gradient at
  the surface of meat.
• On the surface of meat a MO primarily use
  glucose, sampler which indirectly determines the
  level of bacterial contamination and consequently
  the freshness of the product.

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• e) indicator Toxin GuardTM
• System used PE packaging materials that contain
  immobilized antibodies to detect the presence of
  pathogenic bacteria (Salmonella, Campylobacter,
  E. coli O157, Listeria)
• Bacterial toxin is bound to the immobilized
  antibody in contact with packaging material,
  reaction colour change.

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• f) CO2 indicator
• Monitoring the formation of CO2 generated
  by the growth of MO,
• indicator responds to the change in pH by
  changing colour.

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• f) Indicators sensitive to pH change
• These concepts are based on the use of pH-dyes,
  which change colour in the presence of volatile
  compounds produced during spoilage.

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• g) Indicators sensitive to miscellaneous
  microbial metabolites
• A diamine dye-based sensor system responding to
  the presence of diacetyl vapour.
• Diacetyl is a volatile compound evolving from
  meat.
• Diacetyl migrating through the packaging material
  would react with the dye and induce a colour
  change.

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• 2. Temperature indicators
• provide an overview of the temperatures that were
  actually exposed to packaged product
• heating of food, cold chain
• principle based on the physical, chemical,
  microbiological and enzymatic reactions
• response reversible colour change of
  indicator mechanical deformation
  movement of colour field etc.

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• Type of temperature indicators
• Critical temperature indicators (CTI)
• show exposure above (or below) a reference
  temperature. After crossing the critical
  temperature the indicator reversible changes
  colour of indicator.
• Critical time-temperature indicators (CTTI)
• respond to the change of critical time and
  critical temperature
• Indicators of time and temperature
• give a continuous, temperature dependent response
  throughout the products history

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Chocolate ideal temperature for consumption 22 ºC
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• Time-temperature indicators
• 3M Monitor Mark is diffusion-based indicator
  label and is on the color change of an oxidable
  chemical system controlled by temperature-dependen
  t permeation through a film. The action is
  activated by a blue-dyed fatty acid ester
  diffusing along a wick.
• Fresh-Check - is based on a solid state
  polymerization reaction, resulting in a highly
  coloured polymer. The response of the TTI is the
  colour change measurable as a decrease in
  reflectance
• CheckPoint enzymatic reaction

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• 3. Indicators of gas concentration
• (leakage of packaging)
• The principle of operation is based on changes in
  oxide-reduction-sensitive colours (e.g. methylene
  blue) due to chemical or enzymatic reactions or
  as a result of the colour pigments influence the
  pH shift.

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• O2 indicator
• As indicator of cover leakage (MAP).
• The increased concentration of O2 as the selected
  value in MA ? indicator irreversibly changes
  colour ? warns consumers that the product is not
  right (which is visually more noticeable on the
  product).
• Verification of the effect of oxygen absorber.

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• Ageless-eye
• O2 indicator tablet which controlling normal
  function of Ageless absorber
• O2 concentration in atmosphere 0.1 ?
  indicator is pink
• O2 concentration in atmosphere 0.5 ?
  indicator is blue

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• CO2 indicator
• Monitoring of CO2 level in MAP indicator of
  integrity of the packaging (decrease the
  concentration of CO2)
• Indicator of microbial stability
• Disadvantage
• Microbial spoilage bacteria can consume O2
  captured as a result of leakage or MO may produce
  CO2, which will be located in the space above the
  food.

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Humidity indicator
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B) Intelligent packaging providing more comfort
Termochromic ink
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Thank you for your attention.