Smart packaging - PowerPoint PPT Presentation

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Smart packaging


Intelligent packaging Smart packaging * * * * B) Intelligent packaging providing more comfort Termochromic ink Thank you for your attention ... – PowerPoint PPT presentation

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Title: Smart packaging

Smart packaging
Intelligent packaging
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.

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

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

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.
  • A) Intelligent packaging to improve product
    quality and value
  • B) Intelligent packaging providing more comfort

A) Intelligent packaging to improve product
quality and value
  • 1. Freshness indicators and indicators of
    microbial quality.
  • Principle interaction between food and
  • 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.

  • a) Fresh Tag
  • Indicator sensitive to volatile nitrogen
  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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
  • Diacetyl migrating through the packaging material
    would react with the dye and induce a colour

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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.

  • 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
  • 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
  • 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.

  • 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
  • Verification of the effect of oxygen absorber.

  • 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

  • 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

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