1 Fronteras en el envasado de alimentos: envases activos e inteligentes • Passive, Active, Sensing, and Smart Packaging • Sensing Films Sensing Films • Absorbing Films • Flavor Improving Films • Gas and Vapor Management Films • Antimicrobial Films • In situ Processing Films • Bio-Active, Non-migrating Films Tercer Simposio Internacional de Innovación y Desarrollo de Alimentos J.H. Hotchkiss, Cornell University, USA Passive versus Active Packaging • Passive Packaging: Acts as a passive barrier to separate a product from its environment. Enabling technology: meet product barrier – Enabling technology: meet product barrier requirements an acceptable cost. • Active Packaging: Interacts directly with the product and/or its environment to improve one or more nutritional, quality or safety factors. • Smart or Intelligent Packaging: Packaging which Smart or Intelligent Packaging: Packaging which “senses” a situation and provides information such as quality, environment, location, safety, history, etc.
23
Embed
Passive versus Active Packaging - Innova · 1 Fronteras en el envasado de alimentos: envases activos e inteligentes • Passive, Active, Sensing, and Smart Packaging • Sensing FilmsSensing
This document is posted to help you gain knowledge. Please leave a comment to let me know what you think about it! Share it to your friends and learn new things together.
Transcript
1
Fronteras en el envasado de alimentos: envases activos e inteligentes
• Passive, Active, Sensing, and Smart Packaging• Sensing FilmsSensing Films• Absorbing Films• Flavor Improving Films• Gas and Vapor Management Films• Antimicrobial Films• In situ Processing Films• Bio-Active, Non-migrating Films
Tercer Simposio Internacional de Innovación y Desarrollo de AlimentosJ.H. Hotchkiss, Cornell University, USA
Passive versus Active Packaging
• Passive Packaging: Acts as a passive barrier to separate a product from its environment.
• Active Packaging: Interacts directly with the product and/or its environment to improve one or more nutritional, quality or safety factors.
• Smart or Intelligent Packaging: Packaging whichSmart or Intelligent Packaging: Packaging which “senses” a situation and provides information such as quality, environment, location, safety, history, etc.
2
Microbial Sensing “Smart” Films
LASERDIFFRACTION PATTERN
ANTIBODY GRID
Removal of Unwanted Food Components
• Removal of aldehydes and amines from h dheadspace
• Immobilized Chelating Agents
3
Example: Active Control of Lipid Oxidation in Foods
Conventional control of lipid oxidation in foods:pAdditives
AntioxidantChelating agents
Barrier packaging/Nitrogen flushingActive control
Absorb products of oxidationAbsorb products of oxidation
Irreversible Removal of Amines and/or Aldehydes
• Incorporation of activated sites onto films• Formation of Schiff’s bases (imines) • R-NH2 + R’-C=O R-N=CH-R’
4
Removal of Metals from Beverages
Chelating agent
Fe2+
g g
Example: In situ Processing for Improved Flavor
• Nature makes foods such as citrus bitter to d f h ias a defense mechanism
• Enzymes exist which degrade the bitter compounds
5
Immobilization of Flavor-enhancing Enzymes into
Cellulose Ester Films• Debittering of citrus with naringinase• Debittering of citrus with naringinase
6
Loss of naringin from grapefruit juice after exposure to CA film containing naringinase at 7°C
Gas & Vapor Management
• CO2 , O2 , water vaporCO2 , O2 , water vapor • Ethylene• 1-MCP as an inhibitor of ethylene
receptors
7
Equations for optimal permeability & atmosphere
Al-Ati & Hotchkiss, 2004
8
Permeabilities and Permselectivity for Selected Produce to Give Opt Atmosphere(1 mil, 4°C, mL·mil/cm2.hr.atm)
Covalent attachment of Bio-active Molecules to Polymers
Polymer surfaceFunctionalized Polymer surface
FunctionalizedPolymer surface
BiofunctionalizedPolymer surface
Goddard et al 2006
15
7.00
8.00/c
m2
Surface Protein Content of PE Film Before
and After Lactase Attachment
2.00
3.00
4.00
5.00
6.00
age
μg
prot
ein/
0.00
1.00
PE PE-COOH PE-NH2 PE-GL PE-LAC PE-LAC(SDS)
Film Sample
Ave
ra a baaa c
70%80%90%
100%
vity
(%)
Relative Activity of Free and Film-Attached Lactase
10%20%30%40%50%60%70%
elat
ive
Act
iv
0%4 5 6 7 8 9 10
pH Value
Re
Free Lactase Film-Attached Lactase
16
AFM view of modified surface of LDPE
Antimicrobial Peptides
• Occur widely in nature.• Typically 23 to 34 aa to 35-70 kDa proteins. • Amphipathic and highly basic (+ charge).• Helical structure.• Act at cell surface.• Permeabilize cell membrane.