Active Packaging for Food Applications

222 Pages·2005·1.72 MB·english

by  Aaron L. Brody

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Table of Contents
Preface
Acknowledgements
Abbreviations, Acronyms, and Symbols
1. INTRODUCTION
Oxidative Deteriorative Reactions
Odor Control
Minimally Processed Foods
Active Packaging Opportunities
Outline
Bibliography
2. OXYGEN SCAVENGERS
Introduction
Definitions
Rationale for In-Package Oxygen Scavenging
Measures to Exclude Oxygen
Oxygen Entry After Closure
Historical Background of Oxygen Absorbers and Scavengers
Commerical Applications
United States Military Applications
Japanese Situation
Bibliography

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3. OXYGEN SCAVENGER SYSTEMS
Antioxidants
Sulfites
Boron
Glycols and Sugar Alcohols
Unsaturated Fatty Acids and Hydrocarbons
Palladium Catalysts
Enzymes
Yeast
The Package Material as a Reducing Agent
Ferrous Iron-Based Scavengers
Economics
Developmental
Bibliography
4. OXYGEN SCAVENGING IN 2000 AND BEYOND
Labels
Incorporation of Oxygen Scavengers Into Plastic Structures
Sandwiching Oxygen Scavengers
Resin-Based Systems
United States Military Applications
Premature Reaction to Oxygen
Recent Patents and Patent Applications
Additional Activities
Conclusion
Bibliography
5. MOISTURE CONTROL
Relative Humidity Control Within Packages
Moisture Removers
Conclusion
Bibliography
6. GAS-PERMEABILITY CONTROL
Avoidance of Anoxic Conditions
Temperature-Sensitive Structures
Bibliography
7. ETHYLENE CONTROL
Potassium Permanganate Reaction
Other Ethylene Scavengers

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Dunapack
Sachet Ethylene Scavengers
Activated Carbon Ethylene Removers
Activated Earth Ethylene Removers
Novel Ethylene-Removing Packaging
Conclusion
Bibliography
8. ODOR REMOVERS
Activated Carbon Odor Adsorbers
Absorbent Pad Odor Removers
Vitamin E and BHT as Odor Reducers
In Plastic Packaging
Molecular Sieves as Plastic Odor Reducers
Aldehyde Scavengers
Amine Odor Removal
Conclusion
Bibliography
9. AROMA EMISSIONS FROM PLASTICS
Polyvel
Fragrance Concentrate Suppliers
Aroma Concentrates
Extrusion Boundaries
Other Suppliers/Technologies
Bibliography
10. ANTIMICROBIAL PACKAGING
Anhydrides as Antimicrobial Agents
Bacteriocins
Antimicrobial Enzymes
Radiation-Emitting Film
Antimicrobial Activity of Silver Ions
Examples of Zeolite Products
Additional Antimicrobials
Benomyl
Mathematical Modeling of Antimicrobial
Food Packaging
Conclusions
Bibliography

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11. OTHER SYSTEMS
Carbon Dioxide Absorbers
Carbon Dioxide Emitters/Generators
The Future
Further Reading
Appendix

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Preface
THIStextwasderivedfromadrafttechnicalreportfortheU.S.ArmySol-
dier and Biological Chemical Command (SBCCOM), Natick Soldier
Center(formerlytheU.S.ArmyNatickResearch,DevelopmentandEngineer-
ing Center), prepared by Rubbright●Brody, Inc., entitled “Active Packaging
Applications to Enhance the Preservation and Quality of Contained Foods.”
The purpose of this original report was to identify and characterize domestic
andinternationalactivepackagingtechnologieswithpotentialfordirectU.S.
militaryapplication.Thereportreviewscommercialanddevelopmentaltech-
nologies concerning oxygen-scavenging, odor and moisture removal, aroma
emission, and antimicrobial systems to better retain the quality of contained
food.
With the gracious cooperation of those who generated the original docu-
ment and the permission of all of the sponsoring parties, this book updates, ex-
pands, and enhances the original text to the broader focus of the commercial
world.
This book focuses on active packaging in all of its manifestations. As we in-
dicate in this text, literally thousands of citations from the peer-reviewed,
trade, commercial, and patent literature were found, classified, and reviewed.
Those who wrote the references and those who did not but who worked on the
laboratory benches, in the pilot plants, and on the production floors were inter-
viewed in depth and became our contributing authors and critics.
We have highlighted oxygen-scavenging packaging because it has the
longest history and the largest use. More significantly, oxygen control is a jus-
tifiably growing technology that will ultimately graduate from adjunct to full
status as a means to enhance food and beverage preservation.
The role of oxygen-scavengers in this evolving food-preservation enhance-
ment has not yet been defined but is almost certain to become significantly

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more important in the future. The same is true for the other active packaging
technologies discussed in this book: odor control, moisture control, carbon
dioxide control, and antimicrobials.
Carbon dioxide is no longer merely a gas that imparts a tongue tingle sensa-
tion to beverages, but rather an integral component of much modified-atmosphere
packaging in which the physiological biochemistry is altered and manipu-
lated to prolong quality retention. Colors, flavors, and pathways may be
disrupted. Optimal concentrations in the dynamic environment of living tissue
are changed by the very presence of carbon dioxide as quality retention is
maximized.
Thus, like oxygen control, the independent control of carbon dioxide is cru-
cial to the preservation of post-harvest plants and of animal tissue whose mi-
crobiological populations may be suppressed.
Another challenge is the elusive target of destroying or retarding microbio-
logical growth by means of antimicrobial agents. Among the rules of thumb
with which we must contend are the following: chemicals that can control micro-
organisms are often toxic to humans; many chemicals may be selectively anti-
microbial; contact of the chemical with the microorganism is usually required;
and too many of these agents impart disagreeable flavors.
Most of the numerous reports extolling the virtues of antimicrobial agents in
package materials minimize the caveat that direct contact is required. What of
the irregular surfaces of most foods? And what about all of the microorgan-
isms buried beneath the surfaces? Some proposed agents, such as ethyl alcohol
or allylisothiocyanate, can be vaporized to permeate foods and thus extend
their effectiveness. But what about their residual flavor and selectivity? And
regulatory implications? These and many other issues are raised and explored
in this meticulously researched volume.
Can package materials and structures be truly active—sensing and reacting
in a positive manner while remaining benign to other properties? This book
will suggest that technology has progressed far in offering to control oxygen
and, to some degree, in controlling moisture, odor, and microorganisms. As of
this writing, however, we have not yet arrived at a point where we can depend
on a package material or structure. We must continue to think and act holisti-
cally—to combine the tried, such as barrier and clean operations, with our new
technologies. Then we should consider hurdle technologies—combining oxy-
gen control with antimicrobials, for example.
Some have learned that aseptic packaging may become hurdle technology
for extended shelf life refrigerated preservation. Now, if we stretch our think-
ing, we can embrace our as-yet-limited knowledge of active packaging to
enhance quality in concert with existing technologies.
If this book teaches anything, it is that active packaging is still in its ele-
mentary stages. If we can learn something, it is that we should succumb to the
wiles of how easy it might be to read a paragraph out of context and instantly

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cry out, “This is the answer!” Like its ancestors of gas-barrier, retort-pouch,
and modified-atmosphere packaging, active packaging has a distance to travel.
Together with its acknowledged antecedent, Michael Rooney’s Active Food
Packaging, this book should help propel us along the path of appreciating and
understanding the challenges and opportunities that we shall surely gain from
active packaging.

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Acknowledgements
THE authors wish to gratefully acknowledge the special contributions of
Mr.MichaelRooney,whodraftedpartoftheoriginalsectiononoxygen-
scavenging; Dr. Jung Han, who contributed a chapter on antimicrobial pack-
aging; and Mrs. Lauren Milch, Physical Scientist, and Dr. William Porter,
Chemical Technical Consultant, of the U.S. Army Natick Soldier Center,
Natick,Massachusetts.
We received remarkable cooperation from the community of researchers
who have been intimately involved with active packaging for the past decade
or more: Mr. Michael Rooney of Food Science Australia, formerly Australia’s
Commonwealth Scientific Industrial and Research Organization (CSIRO);
Dr. Joseph Hotchkiss of Cornell University; Mr. Ron Idol, formerly of Multi-
sorb Technologies, Inc., and now with Air Liquide America; Dr. John Floros,
formerly of Purdue University and now Chair, Department of Food Science
and Technology, Pennsylvania State University; Dr. John Krochta of
University of California, Davis, and his student, Dr. Jung Han, now Assistant
Professor, University of Manitoba, Canada; Dr. James P. Smith of McGill
University, Canada; and Dr. Boh C. Tsai, formerly of Amoco Chemicals
andnow with George O. Schroeder Associates. Each offered considerable in-
formation that was employed extensively throughout the preparation of this
manuscript.
Much appreciation is expressed to Wendy S. Hill for her marvelous manu-
script preparation, editing, and watchful care over the many iterations. Her
conscientious supervision and dedication to the precision of this task were
among the indispensable foundations of the quality to which we have striven.
Co-author Strupinsky wishes to thank his wonderful wife, Claire, who toler-
ates much more than anyone has a right to expect.
Co-author Kline is grateful for the loving support of her husband, Gary; her

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