Novel Food Packaging Techniques

Contents......Page 6
Contributor contact details......Page 14
1 Introduction......Page 20
Part I: Types and roles of active and intelligent packaging......Page 22
2.1 Introduction: the role of packaging in the food chain......Page 24
2.2 Active packaging techniques......Page 25
2.3 Intelligent packaging techniques......Page 30
2.4 Current use of novel packaging techniques......Page 31
2.6 The legislative context......Page 32
2.7 Consumers and novel packaging......Page 34
2.8 Future trends......Page 35
2.9 Sources of further information and advice......Page 37
2.10 References......Page 38
3.2 Oxygen scavenging technology......Page 41
3.3 Selecting the right type of oxygen scavenger......Page 44
3.4 Ethylene scavenging technology......Page 53
3.5 Carbon dioxide and other scavengers......Page 60
3.6 Future trends......Page 63
3.7 References......Page 64
4.1 Introduction......Page 69
4.2 Antimicrobial agents......Page 71
4.3 Constructing an antimicrobial packaging system......Page 77
4.4 Factors affecting the effectiveness of antimicrobial packaging......Page 79
4.6 References......Page 84
5.1 Introduction......Page 90
5.2 Advantages of NMBP......Page 91
5.3 Current limitations......Page 96
5.4 Inherently bioactive synthetic polymers: types and applications......Page 98
5.5 Polymers with immobilised bioactive compounds......Page 103
5.6 Applications of polymers with immobilised bioactive compounds......Page 109
5.8 References......Page 114
6.1 Introduction......Page 122
6.2 Defining and classifying TTIs......Page 123
6.4 The development of TTIs......Page 125
6.5 Current TTI systems......Page 127
6.6 Maximising the effectiveness of TTIs......Page 130
6.7 Using TTIs to monitor shelf-life during distribution......Page 131
6.8 Using TTIs to optimise distribution and stock rotation......Page 135
6.9 Future trends......Page 140
6.10 References......Page 141
7.1 Introduction......Page 146
7.2 Compounds indicating the quality of packaged food products......Page 147
7.3 Freshness indicators......Page 151
7.4 Pathogen indicators......Page 155
7.5 Other methods for spoilage detection......Page 156
7.6 Future trends......Page 157
7.7 References......Page 158
8.1 Introduction......Page 163
8.2 Factors affecting flavour absorption......Page 164
8.3 The role of the food matrix......Page 168
8.4 The role of differing packaging materials......Page 172
8.5 Flavour modification and sensory quality......Page 175
8.6 Case study: packaging and lipid oxidation......Page 178
8.7 Modelling flavour absorption......Page 179
8.8 Packaging–flavour interactions and active packaging......Page 183
8.9 References......Page 185
9.1 Introduction......Page 191
9.2 Silica gel......Page 192
9.3 Clay......Page 193
9.4 Molecular sieve......Page 195
9.5 Humectant salts......Page 197
9.6 Irreversible adsorption......Page 198
9.7 Planning a moisture defense......Page 199
9.8 Future trends......Page 204
Part II: Developments in modified atmosphere packaging (MAP)......Page 206
10.1 Introduction......Page 208
10.2 Novel MAP gases......Page 210
10.3 Testing novel MAP applications......Page 212
10.4 Applying high O[sub(2)] MAP......Page 215
10.5 Future trends......Page 221
10.6 References......Page 223
10.7 Acknowledgements......Page 226
11.2 Carbon dioxide as an antimicrobial gas......Page 227
11.3 The microbial safety of MAP: Clostridium botulinum and Listeria monocytogenes......Page 229
11.4 The microbial safety of MAP: Yersinia enterocolitica and Aeromonas spp......Page 231
11.6 The effect of MAP on the nutritional quality of fresh fruits and vegetables: vitamin C and carotenoids......Page 234
11.7 The effect of MAP on the nutritional quality of fresh fruits and vegetables: phenolic compounds and glucosinolates......Page 238
11.8 References......Page 241
12.1 Introduction......Page 250
12.2 Measuring pathogen risks......Page 251
12.3 Factors affecting pathogen survival......Page 261
12.4 Improving MAP to reduce pathogen risks......Page 270
12.5 Future trends......Page 273
12.6 Sources of further information and advice......Page 275
12.7 References......Page 276
13.2 Leakage, product safety and quality......Page 295
13.3 Package leak detection during processing......Page 296
13.4 Package leak indicators during distribution......Page 298
13.5 Future trends......Page 301
13.6 References......Page 302
14.1 Introduction......Page 306
14.2 Combining MAP with other preservative techniques......Page 307
14.3 Heat treatment and irradiation......Page 312
14.4 Preservatives......Page 316
14.5 Other techniques......Page 318
14.6 Consumer attitudes......Page 320
14.7 Future trends......Page 321
14.8 Sources of further information and advice......Page 322
14.9 References......Page 323
15.1 Introduction......Page 331
15.2 Ultra violet radiation......Page 334
15.3 Ozone......Page 340
15.4 Integration with MAP......Page 344
15.5 Future trends......Page 351
15.6 References......Page 355
16.1 Introduction......Page 356
16.2 Conceptual models......Page 357
16.3 Mathematical models......Page 365
16.4 Dedicated MAP models......Page 370
16.5 Applying models to improve MAP......Page 371
16.6 The risks and benefits of applying models......Page 373
16.8 Sources of further information and advice......Page 375
16.9 References......Page 376
Part III: Novel packaging and particular products......Page 382
17.1 Introduction......Page 384
17.2 Control of product appearance......Page 385
17.3 Control of flavour, texture and other characteristics......Page 387
17.4 Delaying microbial spoilage......Page 388
17.5 The effects of temperature on storage life......Page 390
17.6 MAP technology for meat products......Page 391
17.7 Controlled atmosphere packaging for meat products......Page 395
17.8 Future trends in active packaging for raw meats......Page 396
17.9 References......Page 398
18.1 Introduction......Page 403
18.2 The microbiology of fish products......Page 404
18.3 Active packaging: atmosphere modifiers......Page 406
18.4 Active packaging: water control......Page 409
18.5 Active packaging: antimicrobial and antioxidant applications......Page 410
18.6 Active packaging: edible coatings and films......Page 411
18.7 Active packaging: taint removal......Page 412
18.8 Intelligent packaging applications......Page 413
18.9 Future trends......Page 414
18.10 References......Page 415
19.1 Introduction......Page 420
19.2 Packaging and storage factors affecting colour stability......Page 421
19.3 Modelling the impact of MAP......Page 422
19.4 Pre- and post-slaughter factors......Page 429
19.5 Future trends......Page 431
19.6 References......Page 433
20.1 Introduction......Page 435
20.2 Colour changes and stability in fruit and vegetables......Page 436
20.3 Colour measurement......Page 437
20.4 Processes of colour change......Page 438
20.5 Colour stability and MAP......Page 443
20.6 Combining low oxygen, high carbon dioxide and other gases......Page 448
20.8 References......Page 451
Part IV: General issues......Page 458
21.1 Introduction......Page 460
21.2 Issues in optimizing packaging......Page 461
21.3 The VTT Precision Packaging Concept......Page 463
21.4 Examples of food packaging optimization......Page 468
21.5 Conclusion: improving decision-making......Page 477
22.1 Introduction......Page 478
22.2 Initiatives to amend EU legislation: European project......Page 480
22.4 Current EU legislation and recommendations for change......Page 487
22.5 Food contact materials......Page 489
22.6 Food additives......Page 497
22.7 Food flavouring......Page 501
22.8 Biocides and pesticides......Page 502
22.9 Food hygiene......Page 504
22.10 Food labelling, weight and volume control......Page 506
22.11 Product safety and waste......Page 508
22.12 References......Page 511
23.1 Introduction......Page 516
23.2 The recyclability of packaging plastics......Page 517
23.3 Improving the recyclability of plastics packaging......Page 519
23.4 Testing the safety and quality of recycled material......Page 523
23.5 Using recycled plastics in packaging......Page 528
23.6 Future trends......Page 532
23.7 Sources of further information and advice......Page 533
23.8 References......Page 534
24.1 Introduction: the problem of plastic packaging waste......Page 538
24.2 The range of biopolymers......Page 539
24.3 Developing novel biodegradable materials......Page 543
24.4 Legislative issues......Page 545
24.5 Current applications......Page 548
24.7 References......Page 552
25.1 Introduction: the supply chain for perishable foods......Page 554
25.2 The role of packaging in the supply chain......Page 557
25.3 Creating integrated packaging, storage and distribution: alarm systems and TTIs......Page 559
25.4 Traceability: radio frequency identification......Page 561
25.5 Future trends......Page 564
25.6 Sources of further information and advice......Page 566
25.7 References......Page 567
26.1 Introduction: new packaging techniques and the consumer......Page 569
26.2 Special problems in testing responses to new packaging......Page 570
26.3 Methods for testing consumer responses......Page 571
26.4 Consumer attitudes towards active and intelligent packaging......Page 574
26.5 Consumers and the future of active and intelligent packaging......Page 578
26.6 References......Page 581
27.1 Introduction......Page 582
27.2 MAP performance......Page 583
27.3 Temperature control and risks of MAP......Page 585
27.4 The impact of dynamic temperature conditions on MAP performance......Page 587
27.5 Maximising MAP performance......Page 591
27.6 Future trends......Page 592
27.7 References......Page 593
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