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The effect of packaging on food quality and human health

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UV/VIS Spectrophotometer and Spectroradiometer for measurement of light ... A specially designed UV/VIS Spectrophotometer reveals the percentage of light ... – PowerPoint PPT presentation

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Title: The effect of packaging on food quality and human health


1
The effect of packaging on food quality and human
health
  • Thomas Eie, PhD
  • Research Scientist, MATFORSK - Norwegian Food
    Research Institute
  • Adjunct Associate Professor, Agricultural
    University of Norway
  • thomas.eie_at_matforsk.no
  • Please visit our website www.matforsk.no

2
MATFORSK - Norwegian Food Research Institute -
(and the author)
  • Key figures 2003
  • 170 employees/(60 res. sci.)
  • 74 int. scientific papers
  • 15 million euro turnover
  • Strategic Alliances
  • SPIN (Norconserv and Fiskeriforskning)
  • Food Alliance (MATFORSK Agricultural University
    of Norway AKVAFORSK - Institute of Aquaculture
    Research)
  • Norfood Research (MATFORSK SINTEF)
  • Our mission contribute to increased
    competitivity in the food industry through
    research and development
  • Our vision being the preferred centre of
    competence for the food industry - be the best in
    FOOD QUALITY
  • Thomas Eie
  • Education Dairy engineer (1986)/PhD in dairy
    technology (Technological utilisation of
    carbonated milk) - 1994
  • Dairy industry Laboratory manager of
    Fellesmeieriet, Oslo (1991-1994)
  • Packaging industry RD Elopak (1994-2000)
  • Food packaging RD Research Scientist at the
    Matforsk Packaging Group (2001)
  • Lecturing Adjunct associate professor at
    Agricultural University of Norway (2002).

3
The effect of packaging on food quality and human
health
  • Vast efforts and resources are spent to make
    tasty, nutritious, healthy and wholesome food
  • All this will be in vain if the packaging is not
    adequate to preserve these qualities and protect
    the food from the environment
  • Adequate packaging can provide barriers for
  • oxygen and carbon dioxide (MAP gas)
  • inhibiting growth of unwanted microorganisms
  • moulds (quality possible health hazard)
  • psychrotrophic pathogens such as Listeria
    monocytogenes and Yersinia enterocolotica
  • aerobic spoilage bacteria
  • light ( oxygen)
  • inhibiting breakdown of pigments, antioxidants
    and vitamins
  • inhibiting rancidity of fats (sensory changes
    health effects?)
  • Antibacterial packaging may also prevent
    bacterial growth on food surface.

4
Food For Better Health a strategic focus area
  • A more elderly and fitness oriented population is
    demanding products with added health effects
  • Products with documented health effects may be
    sold at a higher price than standard products
  • Matforsk and partners focus on active ingredients
    and how they are influenced throughout the
    value-chain
  • Genetical selection
  • Feeding/Cultivation
  • Processing/Packaging/Storage
  • Preparation/Consumption/Uptake
  • The main focus is put on antioxidants, fat
    oxidation, slow carbohydrates, acrylamide,
    pathogens and lactic acid bacteria.

5
Measurement of Oxygen Transmission Rate AOIR
vs. Mocon Ox-Tran
6.000,-
100.000,-
AOIR method High capacity(50 samples/session) Re
alistic test conditions (C/RH) Inexpensive
equipment
Ox-Tran 2/20 Low capacity (2 samples/session) Rea
listic test conditions not easy Expensive
equipment
6
Effect of light, oxygen and storage temperature
on the development of paint odour on extruded oat
High OTR - 38 C
Dark
High OTR - 23 C
Medium OTR - 38 C
Oxygen
Light
Dark
Light
Medium OTR - 23 C
Light
Low OTR - 38 C
Max. O2 limit
Light
OK
Low OTR - 23 C
Time (Days)
7
UV/VIS Spectrophotometer and Spectroradiometer
for measurement of light transmission in packages
  • As the sensitivity of Lux-meters are correlated
    to the sensitivity of the human eye, they are not
    suitable for food quality experiments
  • A Spectroradiometer measures the amount of energy
    for each wavelength (W/m2 per nm) that is
    emitted from a light source or reached the
    surface of the food.
  • A specially designed UV/VIS Spectrophotometer
    reveals the percentage of light that is able to
    pass through a packaging material at each
    wavelength (200-890 nm)
  • This is useful for comparing the ability of
    different packaging materials to protect the food
    from harmful light.

8
Energy transmission (W/m2nm) in photo-filters
with HMI-lamps as measured by a Spectroradiometer
9
Effect of light at different wavelengths on
vanilla ice-cream as measured by fluorescence
---- Black UV filters ---- Red UV
filters ---- Orange UV filters ----Yellow UV
filters ---- Green UV filters ---- Blue UV
filters ---- Violet UV filters ----- Neutral
UV filters ---- Neutral filter
All samples received 0.05 W/m2 in the 330-800 nm
spectrum for 24 hours
ooooooooooooooooooooooooooooooooooooooooooo
10
Fighting Listeria monocytogenes by antimicrobial
packaging
  • Listeria monocytogenes is a highly pathogenic
    (30 mortality) bacteria that is resistant
    towards
  • heat-treatment and refrigerated storage (4-6C)
  • salt, nitrite and acidic environment
  • vacuum and MAP
  • Addition of selected lactic acid bacteria may
    prevent growth Listeria by production of lactic
    acid and specific antibacteriological toxins -
    bacteriocins
  • The bacterocins produced by such protective
    cultures may also be incorporated into the
    packaging material itself
  • MATFORSK, together with partners at SINTEF, have
    extensive experience i the use of protective
    cultures against Listeria monocytogenes
  • The time has come to develop active packaging
    films with incorporated bacteriocins against
    Listeria.

11
SUMMARY
  • MATFORSK and partners represent a variety of
    highly skilled and motivated scientific staff in
    the food quality and human health fields
  • We possess modern and well-equipped laboratories,
    e.g.
  • food microbiology
  • food chemistry (incl. FT-IR spectometry and
    fluorescens)
  • packaging
  • and pilot plants
  • bakery
  • fruit and vegetable processing
  • meat and seafood processing
  • packaging (thermoformer, flow-pack, tray-packer
    and vacuum chamber)
  • fermentation
  • dairy processing
  • SHALL WE MAKE SOME THRILLING STATE-OF-THE-ART
    RESEARCH TOGETHER?

THANK YOU FOR YOUR ATTENTION!
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