packaging Flashcards
The purpose pf packaging and package labels: Barrier protection
Barrier from O2, water vapour, dust, etc.
Packages can contain desiccants or O2 absorbers to help extend shelf life
Modified atmospheres or controlled atmospheres are also maintained in some packages
The purpose pf packaging and package labels: Physical protection
Objects are enclosed in packages to protect them from temp, mechanical shock, vibrations, electrostatic discharge, etc.
The purpose pf packaging and package labels: Security
Packages can be made with tamper resistance to deter tampering and help indicate tampering. EX: pull tape lids, pop up lids, foil seal, may also include authentication seals
The purpose pf packaging and package labels: Traceability
The Codex Alimentarius Commission defines traceability as the ability to follow the movement of a food through specified stages of production, processing, and distribution
The purpose pf packaging and package labels: Convenience
packaging often has features that add convenience in use (oven-safe trays, boil in the bag) or in distribution, stacking, display, opening/ reclosing.
The purpose pf packaging and package labels: Portion control
Single serving or single dosage packaging has a precise amount of contents to control usage
What is edible food packaging
A thin continuous layer of edible material formed on or placed on food.
Can be eaten with the product.
Normally used in addition to secondary packaging to provide protection.
2 types: Edible coatings and Edible films
Function/Uses of edible films/coatings
inhibit the transfer of moisture or O2.
Reduce water loss.
Reduce the loss of volatile flavours and aromas.
Improve structural properties.
Improve appearance (gloss).
Reduce mould growth.
Materials used in edible packaging
Should be GRAS.
Proteins= Whey gluten, corn Zein etc
Polysaccharides= Cellulose, starch, pectin, etc.
Lipids
Resins= Shellac
Edible packaging challenges
regulation
Consumer acceptance
Cost
Shouldn’t be used alone- unsanitary
Transport/distribution issues
Possibility for adverse organoleptic effects introduced by coatings
Active food packaging
Refers to the incorporation of certain additives into packaging systems with the aim of maintaining or extending product quality or shelf life.
Additives may be loose within the packaging, attached to the inside or incorporated within the packaging materials themselves
Active packaging: Modified atmosphere packaging
The practice of modifying the the composition of the internal atmosphere pf the package in order to improve shelf life.
Modified atmosphere packaging example: Meat
Consumers judge meat by its appearance, texture and flavour.
Appearance= colour
Fresh meats may be placed on trays and over-wrapped with an O2 permeable film or placed within a gaseous environment with high levels of O2 and CO2. Normally 80% O2 and 20% CO2 for raw meat and 70% N2 and 30% CO2 for cooked meat.
CO2 inhibits growth of spoilage bacteria
N2= Inert filler gas to reduce amount of other gases or maintain pack shape.
O2= Maintain muscle pigment myoglobin in its oxygenated form oxymyoglobin.
Active packaging: Oxygen Scavengers
High levels of O2 may facilitate microbial growth, off flavours and off odours development, colour changes and nutritional changes thereby a reduction in shelf life.
They absorb the residual O2 after packaging.
EX: iron powder oxidation, ascorbic acid oxidation, photosensitive dye oxidation, enzymatic oxidation.
AgelessR most common based off the iron oxidation tech.
Active packaging: Carbon Dioxide Emitters
CO2 suppresses microbial growth.
Complimentary to O2 scavengers.
EX of a commercially available dual action combined CO2 generator/ O2 scavenger= AgelessR and FreshPaxR
