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- Herausgeber: John Wiley & Sons
- Kategorie: Fachliteratur
- Serie: Polymer Science and Plastics Engineering
- Sprache: Englisch
Polymers are an important part in everyday life; products made from polymers range from sophisticated articles, such as biomaterials, to aerospace materials. One of the reasons for the great popularity exhibited by polymers is their ease of processing. Polymer properties can be tailored to meet specific needs by varying the "atomic composition" of the repeat structure, by varying molecular weight and by the incorporation (via covalent and non-covalent interactions) of an enormous range of compounds to impart specific activities. In food science, the use of polymeric materials is widely explored, from both an engineering and a nutraceutical point of view. Regarding the engineering application, researchers have discovered the most suitable materials for intelligent packaging which preserves the food quality and prolongs the shelf-life of the products. Furthermore, in agriculture, specific functionalized polymers are used to increase the efficiency of treatments and reduce the environmental pollution. In the nutraceutical field, because consumers are increasingly conscious of the relationship between diet and health, the consumption of high quality foods has been growing continuously. Different compounds (e.g. high quality proteins, lipids and polysaccharides) are well known to contribute to the enhancement of human health by different mechanisms, reducing the risk of cardiovascular disease, coronary disease, and hypertension. This first volume, of this two volume book, concerns the application of polymers in food packaging.
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Contents
Cover
Half Title page
Title page
Copyright page
Preface
Chapter 1: Polymers and Food Packaging: A Short Overview
1.1 Introduction
References
Chapter 2: Polymers for Food Shelf-Life Extension
2.1 Shelf-Life Concept
2.2 Shelf-Life Definitions
2.3 Measuring Shelf Life
2.4 Extending Shelf Life by Means of Food Packaging
2.5 The Role of Packaging
2.6 Innovative Polymers for Food Packaging Applications
2.7 Future Trends in Food Packaging
References
Chapter 3: Transfer Phenomena in Food/Packaging System
3.1 Introduction
3.2 Food-Packaging Interaction
3.3 Mass Transport Processes
3.4 Effects of Different Parameters on Partition Coefficient
3.5 Model Migrants
3.6 Instrumental Analyses
3.7 Conclusion
References
Chapter 4: Production, Chemistry and Properties of Biopolymers in Food Science
4.1 Introduction
4.2 Material Properties of Bioplastics Relevant to Food Packaging
4.3 Materials
4.4 Future Prospects
References
Chapter 5: Modification Strategies of Proteins for Food Packaging Applications
5.1 Biopolymers as Packaging Materials
5.2 Protein-Based Materials for Packaging
5.3 SPI as a Base Material for Packaging
5.4 Conclusion
References
Chapter 6: Films Based on Starches
6.1 Introduction: General Aspects of Films Based on Native and Modified Starches
6.2 Characterization of Biodegradable Films Obtained by Casting from Different Native Starches and Acetylated Corn Starch
6.3 Development of Active Starch Films Containing an Antimicrobial Agent (Potassium Sorbate)
6.4 Advances in Starch Films Production Using Non-Casting Methods: Thermocompression and Blown Extrusion
6.5 Future Trends
Acknowledgments
References
Chapter 7: Polysaccharides as Valuable Materials in Food Packaging
7.1 Introduction
7.2 Polysaccharides Used in Biodegradable Food Packaging
7.3 Formation and Main Characteristics of Polysaccharide-Based Films
7.4 Physicochemical Properties of Polysaccharide-Based Materials
7.5 Functionalization of Polysaccharide Materials
7.6 Applications of Polysaccharide-Based Materials in Food Packaging
References
Chapter 8: Food Packaging for High Pressure Processing
8.1 High Pressure Processing of Foods
8.2. Commercial HPP Applications and Packaging Formats
8.3 Modified Atmosphere Packaging (MAP) for HPP
8.4 Active Packaging Materials for HPP
8.5 Challenges Encountered after HPP
8.6 Laminate Selection for HPP at Low Temperature
8.7 Laminate Selection for HPP at High Temperature
8.8 Final Remarks
References
Chapter 9: Inorganic-Organic Hybrid Polymers for Food Packaging
9.1 Introduction
9.2 Classification and Terminology of Inorganic-Organic Hybrids
9.3 General Preparation Strategies for Organic-Inorganic Hybrid Polymers
9.4 Characteristics of Polymer-Based Food Packaging Materials
9.5 Hybrid Polymers in Packaging Applications
9.6 Current Status and Future Prospects
Acknowledgements
References
Chapter 10: Antimicrobial Active Polymers in Food Packaging
10.1 Introduction to Food Packaging
10.2 Antimicrobial Agents
10.3 Antimicrobial Construction and Release System
10.4 Conclusions
References
Chapter 11: Recycling of Food Packaging Materials
11.1 Introduction
11.2 European Policy on Packaging Waste and Raw Materials
11.3 Packaging
11.4 Recovery Systems
11.5 Bioplastics
11.6 Polymer Nanocomposites
11.7 Polymer Blends
Acknowledgements
References
Chapter 12: Food Applications of Active and Intelligent Packaging: Legal Issues and Safety Concerns
12.1 Introduction
12.2 AP and IP: Main Characteristics and Applications
12.3 Legal Issues
12.4 Dossier Submission and EFSA Safety Assessment
12.5 Conclusions
References
Index
Functional Polymers in Food Science
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Library of Congress Cataloging-in-Publication Data:
ISBN 978-1-118-59489-6
Preface
This book is an extensive and detailed overview of recent developments in the application of functional polymeric materials in food science, with an emphasis on the scientific concerns arising from the need to combine the properties of such versatile materials with nutritional needs. Consumers are increasingly conscious of the relationship between diet and health, and thus the request for high quality and safe foods has been continuously growing. This has resulted in tremendous efforts being undertaken in both academia and industry to increase the quality of food composition and storage. By taking advantage of the contribution of researchers in top universities, industrial research and development centers, this book is meant as a link between scientific and industrial research, showing how the development in polymer science can impact the field.
The book is composed of two volumes; the first concerns the application of polymers in food packaging, while the second shows the relationship between polymer properties, functional food and food processing.
The first volume highlights novel insights in the research on the best performing materials for intelligent packaging, capable of preserving food quality and prolonging product shelf life. After an introduction to the field, the volume goes into a detailed evaluation of the key polymeric and composite materials employed in food packaging for eventually addressing regulation issues.
The second volume opens with an overview of how polymers can be used to improve the quality of food by affecting agricultural processes, and subsequently the food rheology and nutritional profile of novel functional foods and nutraceuticals are extensively developed.
Chapter 1
Polymers and Food Packaging: A Short Overview
Umile Gianfranco Spizzirri*, Giuseppe Cirillo and Francesca Iemma
Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, Rende, Italy
*Corresponding author: [email protected]
Abstract
A discussion on the state-of-the-art performance of biopolymers and functional biopolymers, focusing on food packaging applications, is presented in this chapter. An overview is given of the most important materials used for producing biobased films, their limitations, recycling pattern, and solutions thereof. Furthermore, transport phenomena and regulation concerns are extensively treated.
Keywords: Food packaging, functional biopolymers, environmental concerns, regulation issues
1.1 Introduction
Packaging materials are widely used to protect the product from its surroundings, retard food product deterioration, and extend shelf life, producing a positive effect on the food quality and safety [1]. A number of packaging materials have been developed to meet these objectives, and considerable efforts have been made to develop the most efficient materials from both a mechanical and a functional point of view.
Apart from the materials used, packaging technology is of great importance. Among the different technologies, High Pressure Processing of Foods is an innovative technology applied for safety assurance, shelf-life extension, and nutrient preservation, and it is known for its potential in manufacturing value-added foods, retaining heat-labile nutrients, flavors, and aromas [2].
When considering any potential materials used for packaging, the direct contact between food substances and materials should be tightly controlled, since the migration of low molecular weight additives from packaging material into foodstuffs can occur [3,4]. Several different scientific reports and articles have investigated the migration of compounds such as solvents, reaction byproducts, additives, and monomers from packaging polymers into food [5]. Similarly, considerable attention and concern have been devoted to the evaluation of loss of low molecular weight compounds (including volatile and nonvolatile substances) from a food into polymeric packaging materials [6]. This is of particular importance, since the nonvolatiles, such as fats and pigments, can affect the package itself, while sorption of volatiles (flavors and aromas) more directly affects food quality, such as loss of aroma intensity [7].
Due to its deliberate interaction with the food and/or its environment, the migration of substances could represent a food safety concern, and most active and intelligent concepts that are on the market in the USA and Australia could not be introduced in Europe due to more stringent EU legislation. With regard to this, repealing of the EU Framework Directive 89/109/EEC for food contact materials, resulted firstly in the adoption of a Framework Regulation 1935/2004/EC [8] in which the use of active and intelligent packaging systems are now included. It was only in 2009 that Regulation 450/2009/EC [9] was considered to be a specific measure that laid down rules ad hoc for active and intelligent materials and articles to be applied in addition to the general requirements established in Regulation 1935/2004/EC for their safe use.
Commonly used petroleum-based materials show disposability, easily controlled gas permeability, and durability. On the other hand, these materials are not easy to biodegrade, and generate much heat and exhaust gases when burned, thus posing a global issue of environmental pollution [10].
Analysis of the life cycle of petrochemically-based products allows the understanding of waste management, which is an important issue to every material. After consumer use, the product eventually becomes waste which is either landfilled or recovered in the form of secondary product or by means of energy recovery from an incinerator. Obviously if a product remains in the landfill it contributes to its expansion and to environmental pollution. A new portion of raw material must be extracted from the Earth in order to meet the requirements of consumers or industry. However, recovery gives waste products a chance for a “second life,” thus both saving raw material resources and keeping the environment clean and healthy. Packaging is a product with a very short lifetime, counted frequently in weeks. Sixty percent of all packaging is for food products, helping to save large quantities of food which would otherwise be wasted (in some developing countries even 50%) [11].
In addition, petroleum resources are not infinite, and prices are likely to rise in the future. Joint efforts by the packaging and food industries have reduced the amount of packaging, however, packaging creates disposal problems. In the food packaging industry, the use of proper packaging materials and methods to minimize food losses and provide safe and wholesome food products has always been the main interest. Environmental issues have been attracting consumers’ attention. Consequently, consumer pressure and rising petroleum prices are encouraging the use of environmentally friendly biodegradable packaging as an alternative to materials produced from nonrenewable resources. Because of this, efforts have been made to utilize raw materials originating from agricultural sources. The use of edible films and coatings is an environmentally friendly technology that offers substantial advantages for an increase in the shelf life of many food products [12].
Biopolymer or biodegradable plastics are polymeric materials in which at least one step in the degradation process is through metabolism of naturally occurring organisms [13]. According to the European Bioplastics Organization, bioplastics can be defined as plastics based on renewable resources or as plastics which are biodegradable and/or compostable. Under appropriate conditions of moisture, temperature, and oxygen availability, biodegradation leads to fragmentation or disintegration of plastics with no toxic or environmentally harmful residue [14,15]. Biopolymers can be broadly divided into different categories based on the origin of the raw materials and their manufacturing processes. They include:
Biopolymers produced by microbial fermentation like microbial polyesters such as poly(hydroxyalkanoates) including poly(-hydroxybutyrate), poly(3-hydroxybutyrate-co-3-hydroxyvalerate);
Synthetic biodegradable polymers such as poly(l-lactide), poly(glycolic acid), poly(ε-caprolactone), poly(butylenes succinate), poly(vinyl alcohol), etc.;
Natural biopolymers such as plant carbohydrates like starch, cellulose, chitosan, alginate, agar, carrageenan, etc., and animal or plant origin proteins like soy protein, corn zein, wheat gluten, gelatin, collagen, whey protein, and casein.
At present, biodegradable packaging materials have some limitations: for example, they cannot fully match the characteristics similar to petroleum-based materials, and costs are high. Biopolymers alone do not form films with adequate mechanical properties unless they are first treated by either plasticizers, blending with other materials, genetic or chemical modification or combinations of the above approaches. Blends of biopolymers with other biodegradable polymers have been considered a promising avenue for preparing polymers with “tailor-made” properties (functional physical properties and biodegradability). Incorporating relatively low-cost natural biopolymers into biodegradable synthetic polymers provides a way to reduce the overall cost of the material and offers a method of modifying both properties and degradation rates. Food grade plasticizers include glycerol and sorbitol, with glycerol being the most popular plasticizer used in film-making techniques, due to stability and compatibility with the hydrophilic biopolymeric packaging chain.
Recently, a new class of materials represented by bionanocomposites, consisting of a biopolymer matrix reinforced with particles (nanoparticles), with enhanced barrier, mechanical and thermal properties has been considered as a promising option in improving the properties of these biopolymer-based packaging materials [16]. Enhanced barrier properties of the bionanocomposites against O2, CO2, water vapor, and flavor compounds would have a major impact on extending the shelf life of various fresh and processed foods. In addition, biodegradability of the bionanocomposites can be finely tuned through the proper choice of polymer matrix and nanoparticles, which is also a driver for the use of bionanocomposites in food packaging.
In the last decades the concept of an “active food packaging system” represents an innovative aspect for packaging materials with respect to some other roles such as an inert barrier to external conditions. Active packaging system involves a positive interaction between the packaging material and the foodstuffs in order to provide desirable effects.
The food package interaction is achieved by the addition of certain additives into the packaging film to enhance the performance of the packaging system [17]. Active packaging techniques can be divided into three categories: absorbers, releasing systems and other systems [18]. Scavenging systems remove undesired components such as oxygen, carbon dioxide, ethylene, humidity. Releasing systems actively add or emit compounds to the packaged food or into the headspace of the package, such as carbon dioxide, antioxidants and preservatives.
The most interesting and promising components of active packaging are antimicrobial and antioxidant species.
Antimicrobial packaging allows industry to potentially combine the preservative functions of antimicrobial agents with the protective functions for foods, and is an efficient and alternative way for using antimicrobial agents for food safety. When antimicrobial activity is conferred to the packaging material, the microbial growth is limited or prevented by reducing growth rate or by decreasing live counts of microorganisms [19,20]. When food-grade antimicrobial substances are incorporated into polymer, the use of antimicrobial films allows the release of active compounds from the film, and continuous antimicrobial effects take place on the food surface during the exposure time, increasing consumer safety because these compounds are included in the packaging structure instead of being directly added to food, and are released in smaller amounts on the food surface.
Another serious problem in the food industry consists of protecting shelf-stable food from oxidation reactions, which affect the food quality, causing loss of nutritional quality and changes in chemical composition. Due to the presence of unsaturations in their structure, the food components most susceptible to oxidation are fats and oils [21]. Lipid oxidation in the food system causes not only deterioration and reduction in the shelf life, but also affects taste, loss in nutritional value and safety of foods, and development of many chronic diseases [22]. Although conventional antioxidants provide a good protection against oxidative processes, they suffer from some serious limitations. Most of the antioxidants currently used in the industry are low molecular weight compounds and processes such as evaporation, diffusion and leaching can affect their performance [23,24]. The physical loss decreases the effective protective capabilities of the antioxidants, resulting in processed food being unprotected against oxidation after a short period of time.
During the past decade several attemps have been made to substitute the low molecular weight antioxidants with higher molecular weight products (antioxidant polymers) with the objective of achieving longevity and better performance of these materials.
Antioxidant polymers, indeed, couple the advantages of both polymeric and antioxidant systems. They can be obtained by the covalent conjugation of polymers with small antioxidant compounds or by direct polymerization of the same antioxidants [25].
Chemical or enzymatic reactions can be employed for their synthesis and the resulting materials maintain the antioxidant properties of the antioxidant moiety and, at the same time, acquire the good stability properties of the macromolecular systems [26–28].
In this volume, we provide an overview on food packaging based on biopolymers and functional biopolymers. The most important materials used for producing biobased films, their limitations, recycling pattern, and solutions thereof are treated together with the transport phenomena and the regulation concerns in the field.
References
1. Zhang, H., Mittal, G. Biodegradable protein-based films from plant resources: A review. Environmental Progress & Sustainable Energy 29:203–220, 2010.
2. Koutchma, T., Song, Y., Setikaite, I., Juliano, P., Barbosa-Canovas, G. V., Dunne, C. P., Patazca, E. Packaging evaluation for high-pressure high-temperature sterilzaition of shelf-stable foods. Journal of Food Process Engineering 33:1097–114, 2010.
3. Huang, C., Zhu, J., Chen, L., Li, L., Li, X. Structural changes and plasticizer migration of starch-based food packaging material contacting with milk during microwave heating. Food Control 36:55–62, 2014.
4. Arab-Tehrany, E., Mouawad, C., Desobry, S. Determination of partition coefficient of migrants in food simulants by the PRV method. Food Chemistry 105:1571–1577, 2007.
5. Baner, A., Bieber, W., Figge, K., Franz, R., Piringer, O. Alternative fatty food simulants for migration testing of polymeric food contact materials. Food Additives and Contaminants 9:137–148, 1992.
6. Giacin, J. R. Factors affecting permeation, sorption, and migration processes in package-product systems. In Foods and Packaging Materials-Chemical Interactions, ed. Ackermann, P., Jãgerstad M., Ohlsson, T., pp. 12–22. Cambridge, Great Britain: The Royal Society of Chemistry, 1995.
7. Sadler, G. D., Braddock, R. J. Oxygen permeability of low-density polyethylene as a function of limonene absorption: An approach to modelling flavour scalping. Journal of Food Science 55:587–588, 1990.
8. The Commission of the European Communities. Regulation (EC) No. 1935/2004 of the European Parliament and of the Council of 27 October 2004 on materials and articles intended to come into contact with food and repealing Directives 80/590/EEC and 89/109/EEC. Official Journal of the European Union, L338, 2004.
9. The Commission of the European Communities. Commission Regulation (EC) No. 450/2009 of 29 May 2009 on active and intelligent materials and articles intended to come into contact with food. Official Journal of the European Union, L135, 2009.
10. Barlow, C. Y., Morgan, D. C. Polymer film packaging for food: An environmental assessment. Resources, Conservation and Recycling 78:74–80, 2013.
11. Kozlowski M., ed., Plastics Recycling in Europe, Ofic. Wyd. Pol. Wr., Wroclaw, 2006.
12. Tang, X. Z., Kumar, P., Alavi, S., Sandeep, K. P. Recent advances in biopolymers and biopolymer-based nanocomposites for food packaging materials. Critical Reviews in Food Science and Nutrition 52:426–442, 2012.
13. Peelman, N., Ragaert, P., De Meulenaer, B., Adons, D., Peeters, R., Cardon, L., Van Impe, F., Devlieghere, F. Application of bioplastics for food packaging. Trends in Food Science and Technology 32:128–141, 2013.
14. Chandra, I., Rustgi, R. Biodegradable polymers. Progress in Polymer Science 23:1273–335, 1998.
15. Reddy, M. M., Vivekanandhan, S., Misra, M., Bhatia, S. K., Mohanty, A. K. Biobased plastics and bionanocomposites: Current status and future opportunities. Progress in Polymer Science 38:1653–1689, 2013.
16. Sorrentino, A., Gorrasi, G., Vittoria, V. Potential perspectives of bionanocomposites for food packaging applications. Trends in Food Science and Technology 18:84–95, 2007.
17. Robertson, G. L. Food packaging: Principles and Practice. 2nd ed. London: CRC Press, 2006.
18. Ahvenainen, R. Novel Food Packaging Techniques. Woodhead Publishing Limited, Cambridge: England; 2003.
19. Galotto, M. J., Valenzuela, X., Rodriguez, F., Bruna, J., Guarda A. Evaluation of the effectiveness of a new antimicrobial active packaging for fresh Atlantic Salmon (Salmon Salar L.) shelf life. Packaging Technology and Science 25:363–372, 2012.
20. Mastromateo, M., Danza, A., Conte, A., Muratore, G., Del Nobile, M. A. Shelf life of ready to use peeled shrimps as affected by thymol essential oil and modified atmosphere packaging. International Journal of Food Microbiology 144:250–256, 2012.
21. Benzie, I. F. F. Lipid peroxidation: A review of causes, consequences, measurement and dietary influences. International Journal of Food Science and Nutrition 47:233–261, 1996.
22. Eriksson, C. E. Oxidation of Lipids in Food Systems: Autoxidation of Unsaturated Lipids. Academic Press Inc.: London, 1987.
23. Cirillo, G., Vittorio, O., Hampel, S., Spizzirri, U. G., Picci, N., Iemma, F. Incorporation of carbon nanotubes into a gelatin-catechin conjugate: Innovative approach for the preparation of anticancer materials. International Journal of Pharmaceutics 446 (1–2):176–182, 2013.
24. Iemma, F., Trombino, S., Puoci, F., Cirillo, G., Spizzirri, U. G., Muzzalupo, R., Picci, N. Synthesis and antioxidant efficiency of a new copolymer containing phosphorylated myo-inositol. Macromolecular Bioscience 5:1049–1056, 2005.
25. Cirillo, G., Curcio, M., Vittorio, O., Iemma, F., Restuccia, D., Spizzirri, U. G., Puoci, F., Picci, N. Polyphenol conjugates and human health: A perspective review. Critical Reviews in Food Science and Nutrition. DOI: 10.1080/10408398.2012.752342, 2014.
26. Spizzirri, U. G., Parisi, O. I., Iemma, F., Cirillo, G., Puoci, F., Curcio, M., Picci, N. Antioxidant-polysaccharide conjugates for food application by ecofriendly grafting procedure. Carbohydrate Polymers 79:333–340, 2010.
27. Spizzirri, U. G., Cirillo, G., Curcio, M., Altimari, I., Picci, N., Iemma, F. Stabilization of oxidable vitamins by flavonoid-based hydrogels. Reactive and Functional Polymers 73:1030–1037, 2013.
28. Cirillo, G., Puoci, F., Iemma, F., Curcio, M., Parisi, O. I., Spizzirri, U. G., Altimari, I., Picci, N. Starch-quercetin conjugate by radical grafting: Synthesis and biological characterization. Pharmaceutical Development and Technology 17:466–476, 2012.
Chapter 2
Polymers for Food Shelf-Life Extension
M. G. Volpe*,1, M. Di Stasio1, M. Paolucci2 and S. Moccia1
1Institute of Food Sciences, National Research Council, Avellino, Italy
2Department of Biological, Geological and Environmental Sciences, Faculty of Sciences, University of Sannio, Benevento, Italy
*Corresponding author: [email protected]
Abstract
The shelf life of food is of interest to everyone in the food chain, from producer to consumer. Factors affecting shelf life include microbiological, chemical, biochemical and sensory changes during storage.
The shelf life of a food is controlled by many factors and the packaging is one of the most important factors which affect food preservation.
Without developments in packaging, food harvesting, processing and distribution systems would not have been developed to their present levels, consumers would not have easy access to the wide range of foods offered today, and food waste due to spoilage, damage and loss would be high. Packaging, then, is an integral part of the food industry. The objective of this chapter is to describe the shelf-life concept, to examine the main factors influencing it and the main tests utilized for monitoring shelf life, to introduce the role of different typologies of packaging and to explain some innovative polymers for food packaging applications. Finally, the chapter closes with a section on the future trends in food packaging.
Keywords: Shelf life, food packaging, innovative polymers
2.1 Shelf-Life Concept
To introduce the concept of shelf life it is necessary to recall the concept of “principle of food degradation.” This principle states that all foods are subjected over time to a progressive transformation of their chemical, physical and organoleptic microbiological and structural properties [1]. Shelf life is closely related to the durability of a food that can be expressed as:
“Use before” dates on food that goes off quickly, such as smoked fish, meat products and ready-prepared salads. Any food or drink should not be used after the end of the “use by” date on the label, even if it looks and smells fine. This is because using it after this date could put your health at risk;
“Best before” dates appear on a wide range of frozen, dried, tinned and other foods.
The “best before” dates are more about quality than safety, except for eggs. So when the date runs out it does not mean that the food will be harmful, but it might begin to lose its flavor and texture. The “best before” date will only be accurate if the food is stored according to the instructions on the label, such as “store in a cool dry place” or “keep in the fridge once opened.” The food supplier is responsible for placing a use by or best before date on food.
All foods are in fact systems of great complexity from the chemical, chemical-physical and biological point of view. In particular, food is an ecosystem:
COMPLEX, characterized by a community microbial (i.e., set of bacterial populations different) essentially determined from the raw materials used and the process production/preparation put in place;
DYNAMIC, evolving during storage for the effect of intrinsic factors (e.g., pH, a
w
) and extrinsic (e.g., temperature, preservation conditions).
Because of the complexity and dynamism of system “food,” the quality of a food product is a dynamic attribute that starting from the time of its production, moves—continuously and inexorably—toward ever lower levels. Thus representing the decay of quality of a product in a Cartesian plane where in the Y-axis is reported the level of quality and in the X-axis the time, a curve is obtained whose shape is a function of the type of considered product.
Extreme cases are canned foods and vegetables, in which the deterioration can be represented more correctly by a straight line with minimum slope, and opposite the vegetables are represented by a straight line with a slope which is very accentuated, respectively (Figure 2.1).
Figure 2.1 Decay of quality of a product in function of time of life.
2.2 Shelf-Life Definitions
There are many definitions of shelf life of a food, among the most used are:
Shelf life is that period of time which corresponds, under certain conditions of storage, to a tolerable decrease in the quality of the food [2].
Shelf life is, under certain conditions of storage, the time limit within which the progress of individual events determines reactive changes imperceptible on the sensorial, or otherwise still acceptable in terms of safety of use [3].
It is interesting to note that in the two different cited definitions the same expression, “under certain preservation conditions,” appears, even if they are attributable to two different sources.
This assertion is of principal importance since the concept of shelf life, i.e., the durability or shelf life, is closely related to the storage temperature of the food itself.
In addition to the storage conditions (temperature, but also relative humidity, exposure to light) the shelf life of a product is affected by:
Microbiological quality of raw materials (level of contamination, type of contamination, growth characteristics of microorganisms);
Formulation of the product (quantity and composition of the used ingredients);
Terms of process/method of preparation;
Methods of packaging.
Studies of shelf life are required by food regulations. Indeed there are several rules provided to food business operators for checking the durability of their products: Reg 2073/2005, the State-Regions Agreement of 13/01/2005, EC Regulation 852/2004, just to name a few.
Given that a food product is characterized by complexity and dynamism it is evident that the decay of quality characteristics of a food cannot be measured or expressed only by a parameter, but it must be represented by a series of deteriorative changes that are closely linked:
Microbiological deteriorative changes;
Chemical and biochemical deteriorative changes;
Physical deteriorative changes;
Temperature-related deteriorative changes.
No single intrinsic factor may determine the shelf life of a food, but the most important to be considered in shelf-life studies are [4]: moisture and water vapor transfer; pH value and total acidity; redox potential (Eh); available oxygen; nutrients; microbiological changes; chemical or biochemical changes; and utilization of preservatives in product formulation. Intrinsic factors are influenced by such variables as raw material type and quality, and product formulation and structure.
Extrinsic factors are those factors the packed product encounters during shelf life and can be listed as: pressure in the headspace; temperature control during storage and distribution; relative humidity (RH) during processing; storage and distribution; exposure to light (UV and IR) during processing, storage and distribution; environmental microbial counts during processing; composition of atmosphere within packaging; subsequent heat treatment (e.g., reheating or cooking before consumption); and consumer handling.
A combination of intrinsic and extrinsic factors, which individually are unable to prevent spoilage, can carry out some changes to the product’s sensory and nutritional properties.
2.2.1 Microbiological Deteriorative Changes
Ecological factors that influence the behavior of microorganisms in food, and therefore the fate of the microbial community initially present, are classified into four main groups: intrinsic factors, extrinsic factors, processing conditions and implied factors.
Intrinsic factors relate to the characteristics of the food and make reference to the chemical composition, the availability of free water (aw), pH, presence of antimicrobial preservatives, the oxidation-reduction potential, etc.
Extrinsic factors affecting the growth of microorganisms in food are represented by the external conditions applied to the food and relate, in particular, to the temperature, humidity and the gaseous composition of the atmosphere in which the food is stored.
The processing conditions include all those procedures which applied to the food during its transformation, change all the ecology. The technological processes applied may include heat treatment, refrigeration, salting, acidification, addition of starter cultures and so on.
The implied factors include the relationships that develop between the microorganisms that have colonized the food. Microbial populations present in the food may exert synergistic actions, (a given group of organisms is benefited by the development of another group, e.g., removing toxic metabolites, or producing useful metabolites, or by changing the intrinsic conditions of the food) and antagonistic actions (a group of microorganisms becomes dominant over the other for different reasons, such as the production of antimicrobial substances, or through competition for nutrients, etc.).
Temperature is the most efficient means of controlling microbial growth (Figure 2.2). Each microorganism is characterized by an optimum value of growth temperature, from a minimum and a maximum value, when it is in ideal conditions of development relative to other factors. Based on this parameter, microorganisms are roughly classified as reported in Table 2.1.
Figure 2.2 Low temperature limits growth of food poisoning and food spoilage organisms [5].
Table 2.1 Classification of microorganisms based on growth temperature.
The high temperatures, higher than the maximum growth, exert a microbicide action. The sensitivity of microorganisms to high temperatures, which represents precisely the heat resistance, varies in relation to several factors, in particular:
The water and the free water (a
w
): in the absence of water the RTD increases because the proteins require a higher temperature for denaturation.
The pH: microorganisms are more resistant to high temperatures at their optimal pH for growth, which is generally around 7; at acid and alcalin pH the heat resistance drops.
The substances that exert a protective action, such as fats, carbohydrates, proteins, colloids and other salts, increase the heat resistance.
The number of microorganisms: the greater the number of microorganisms, the higher the degree of heat resistance.
The age of the cell: the maximum resistance occurs at the beginning of the lag phase. The cells in the stationary phase are more heat resistant than those in phase logarithmic (young cells).
The temperature of maximum growth: for the same microorganism, the heat resistance increases with the increase of its growth temperature.
Inhibitory substances: the heat resistance decreases in the presence of inhibitory antibiotics, CO
2
, SO
2
, etc.
The low temperatures are distinguished in refrigeration (between 0 and +5°C) and freezing temperatures (between −40 and 0°C and more). The low temperatures primarily exert bacteriostatic action on microorganisms, and only in small part bactericidal action [6,7].
The temperature decrease slows or stops the growth when the enzyme activity is blocked by the water unavailability.
Within the growth range, the rate of growth increases rapidly as the temperature is raised (Figure 2.3). Conversely, microbial growth rates decrease rapidly as the temperature is lowered and, hence, food spoilage occurs much more slowly. This effect is especially marked near the freezing point. Note in Figure 2.4 that a drop from about 16°C to about 0°C will more than double the shelf life (time before spoilage).
Figure 2.3 Growth of bacteria on chicken at three temperatures [8].
Figure 2.4 Effect of temperature on time for chicken meat to spoil [9].
The free water aw determines the hygiene and stability of the food with respect to microbial growth, the rate of chemical reactions and physical properties.
The aw indicates the amount of water, within the total water of the food, available for the growth of microorganisms. Each species of microorganism (bacterium, yeast, mold) has its minimum, optimum and maximum aw, value below which no growth is possible. This value corresponds to the survival power of the various microorganisms. With the measure aw of a food you can determine which organism is able or not to develop into a food. The values of aw development limits are 0.91 to 0.95 for the majority of bacteria, 0.88 for most yeasts or 0.80 for osmosis tolerant yeasts; 0.75 for halophilic bacteria.
The aw limit that prevents the development of most pathogens is 0.90, for tolerant molds 0.70, and for all organisms is 0.60.
Aw measurement makes it possible to:
Predict which microorganism could be the potential source of infection or alteration;
Maintain the chemical stability of the food;
Minimize the nonenzymatic browning reactions and oxidation reactions catalyzed spontaneously;
Extend the activity of enzymes and vitamins;
Optimize the physical properties of foods such as migration of moisture, texture and shelf life.
pH is a term used to describe the acidity or alkalinity of a solution. At pH 7, there is an equal amount of acid (hydrogen ion: H+) and alkali (hydroxyl ion: OH-), so the solution is “neutral.” pH values below 7 are acidic, while those above 7 are alkaline. The pH has a profound effect on the growth of microorganisms. Most bacteria grow best at about pH 7 and grow poorly or not at all below pH 4. Yeasts and molds, therefore, predominate in low pH foods where bacteria cannot compete. The lactic acid bacteria are exceptions; they can grow in high acid foods and actually produce acid to give us sour milk, pickles, fermented meats, and similar products. Some strains, called Leuconostoc, contribute to impart off-flavors to orange juice.
In Table 2.2 intrinsic and extrinsic factors affecting the growth of some key pathogens and spoilage organisms are shown. It is important to note that this table lists approximate growth limits with the various factors acting alone without considering eventually interactions between them.
Table 2.2 Minimum growth conditions for selected microorganisms.
Moreover, raw material used by the food industry, represents a potential source of microbial contamination. The potential growth of pathogens and spoilage flora will be affected by the initial level of contamination and the efficacy of processing steps in eliminating bacteria in the food. A better quality of raw material in terms of microbial contamination can be obtained with more stringent controls on primary production and sampling. With a good initial quality of raw materials, the shelf life of food could be extended.
2.2.2 Chemical and Biochemical Deteriorative Changes
The chemical and biochemical reactions that happen during the transformation and preservation of food include: nonenzymatic browning, enzymatic browning, lipid hydrolysis, lipid oxidation, hydrolysis of proteins, protein denaturation, agglomeration of the protein, hydrolysis of polysaccharides, glycolysis, synthesis of polysaccharides, degradation of natural pigments, inactivation of vitamins, changes in the bioavailability of vitamins and minerals.
Air and oxygen are both direct and indirect causes of food degradation. Oxygen acts directly by oxidizing some vitamins (A and C), some aromatic substances and pigments. The phenomenon of the darkening of apples, once cut, is due to the action of oxygen in contact with the pulp of the fruit.
The rate of deterioration of a food is different according to the type and the environmental conditions in which it is located; in meat, fish, milk, eggs, for example, the process of spoilage occurs very quickly and their conservation is reduced to a few days in a cool place but just a few hours in warm climates.
Oxidative rancidity is considered the most serious and frequent alteration of dietary fat. The process is essentially chemical in nature and takes place in three phases: a phase of initiation or induction, in which they develop radicals, a center stage of propagation and a termination phase where the radicals are stabilized with formation of various organic compounds.
Among these there are volatile aldehydes and ketones responsible for the rancid odor. The alteration is favored in the initial stages by the competition of some environmental factors, including exposure to light, high temperatures, the presence of peroxides, the contact or the presence of certain metals (including iron and copper), and the presence of the lipoxidase enzyme. A fundamental role is played by the presence, in the food, of compounds that slow the initiation phase (antioxidants such as tocopherols) or promote it (pro-oxidants such as myoglobin, hemoglobin and chlorophyll). The arrangement, however, is the result of a complex set of factors that can protect food or expose it to more of this alteration.
Also, the light can react with some compounds contained in foods, such as vitamins A, B2, C, and with some fat or proteins, by changing the color of the food itself. For example, almost any type of food processing or storage causes some deterioration of the chlorophyll pigments. This reaction is accelerated by heat and is acid catalyzed. Because of this it is opportune to keep certain foods at risk in dark containers (beer, wine). Other reactions are also possible. For example, dehydrated products such as green peas and beans packed in clear glass containers undergo photo-oxidation and loss of desirable color [10].
Finally, in some foodstuffs, compounds derived from long-chain fatty acids play an extremely important role in the formation of characteristic flavors that can lead to significant off-flavors. In this case, the permeability of packaging materials is of importance for retaining desirable volatile components within packages, or in permitting undesirable components to permeate through the package from the ambient atmosphere.
2.2.3 Physical Deteriorative Changes
The processes of a physical-chemical nature include the crystallization of sugars, starch retrogradation, loss of volatile substances, changes in the partitioning of components, adsorption and desorption of moisture. This last process represents the major cause of physical deterioration of food.
Dehydration causes the wilting of vegetables and the “burn” of frozen vegetables (the whitish spots more or less extensive).
The absorption of moisture damages all dried foods or those with low water content: dry products such as breakfast cereals and biscuits can lose their crispness through moisture uptake, dehydrated foods in powder form lumps, and dried vegetables change taste and color. In addition, excessive humidity favors the development of microorganisms, hydrolytic rancidity of fats and the action of enzymes.
The absorption of moisture is a consequence of an inadequate barrier provided by the package; this results in caking. It can occur either as a result of a poor selection of packaging material in the first place, or failure of the package integrity during storage.
Also, the migration phenomena can limit the sensory shelf life. For example, migration of external volatiles into the food can result in the development of taint. Migration of chemical components from the packaging material can also produce taints, and this can be particularly serious in products with a long shelf life.
2.2.4 Temperature Related Deteriorative Changes
Deterioration can occur at both elevated and depressed temperatures. The minimum growth temperatures for a range of pathogens and spoilage organisms outlined earlier illustrates the importance of effective temperature control in preventing microbial contamination and spoilage. Increasing the temperature generally increases the rate of chemical reactions that may result in deterioration. In foods containing fats, more solid fat will become liquid and act as a solvent for reactions in the oil phase, and changes in fat crystallinity can occur, for example, producing bloom in chocolate. Increased temperature can also change the crystallization characteristics of foods containing sugar syrups.
Destabilization of emulsion systems can also occur under conditions of fluctuating temperature or mechanical agitation. Fluctuating temperatures can cause ice crystal formation in frozen foods such as ice cream. In contrast, increased temperatures can reduce the development of staling in bread, although the situation with other baked foods can be complex and unpredictable.
2.3 Measuring Shelf Life
There are many methods for determining the shelf life of different food products including microbiological, chemical and sensory evaluation. Different factors will affect the length of shelf life depending on the product, packaging and conditions surrounding the product. Shelf-life testing can be carried out during development and pilot-scale production of the product but should always be carried out once full-scale production has been reached.
2.3.1 Sensory Analysis for the Evaluation of Food Shelf Life
Until recently, the food industry defined the quality of products mainly based on the analysis of chemical, physical and microbiological testing, and only secondarily on the judgment of expert tasters of the product. This “physical” procedure, by itself, however, is not capable of effectively representing the views of consumers, the real beneficiaries of the product in question. The purpose of sensory analysis is to identify and objectively describe the sensory properties of a product using a panel of judges adequately educated and trained in order to predict the acceptability of the consumer and assess the “sustainability” of the production choices, as well as the communication of product quality. To achieve this goal the following steps must be taken: identification of the characteristics that describe the sensory quality of the product “fresh” (standard); identification of the level at which the sensory quality remains unchanged compared to the standard (expected product); assessment of the level at which the stored product shows changes in the sensory quality while remaining still acceptable (area of acceptability); determination of the point at which the product has undergone substantial changes in the sensory quality so that it is no longer edible (end point).
The approach of a sensory study involves the following steps:
Selection of the “standard product” (used as a comparison sample);
Definition of the storage conditions (ideal, actual, extreme);
Choosing of the samples to submit to the shelf-life study (representative of the production and, possibly, of its variability);
Definition of the timing of the control (time zero or base, at least two intermediate points, end point expected);
Planning of the sample size (depending on the time of the inspection, storage conditions, for example, at different temperatures, the type of sensory test).
The tests used to analyze sensory characteristics can be classified according to the achievement of the type of information wanted and the complexity of the method, and thus according to the different degree of training of the panel.
The qualitative discriminating tests are able to establish whether a perceptible sensory difference exists between the two products without estimating the magnitude of the difference. These types of tests are widely used for the simplicity of the experimental procedure, the speed with which information is obtained and the sensitivity for small differences between products on the basis of comparative judgments.
The discriminant quali-quantitative methods allow the assessment of sensory differences between multiple samples.
The descriptive methods are used to describe and quantify the sensory characteristics perceived in a product. The descriptive analysis may cover all the sensations detected in the evaluation of a product, or just a few. The different descriptive methods are divided into four main phases:
Dynamic tests consider the dynamics of the perception of our senses and are able to record the change with the help of sensory technology.
These methods, time intensity (TI) and temporal dominance of sensations (TDS), make use of specific software, which allows the investigation and recording of the changing perceived sensations, their intensity and their duration.
In the TDS sensory profile complex foods can be decomposed to follow in time the attribute or attributes that have the greatest impact on our senses, or alternatively, in the TI sensory profile one can focus on a single characteristic of the product and follow the perception in the course of the tasting.
Dynamic methods can be good solutions to make a “screening” sensory and highlight interesting aspects for further analysis. Moreover, they represent alternative means of investigation alongside classical descriptive analysis.
Discriminatory qualitative tests are used to determine whether a perceptible sensory difference exists between products without estimating the magnitude of the differences.
These types of tests are widely used for the simplicity of the experimental procedure, the speed with which information is obtained and the sensitivity for small differences between products on the basis of comparative judgments. They are effective in Quality Control to assess whether any differences can be perceived due, for example, to changes in the supply of raw materials, in the process, in the type of packaging, in the storage conditions, etc. They can also be used in the early stages of selection, training and monitoring of the judges of the panel.
2.3.2 Instrumental Methods
Instrumental methods are used to study and characterize the properties of foods and their constituents during shelf life. These analytical procedures are used to provide information about a wide variety of different characteristics of foods, including their composition, structure, physicochemical properties and sensory attributes.
The evaluation of shelf life of the foodstuff is a critical area in modern production and distribution, first of all in what concerns the products defined as fresh or fresh-like, where the packaging has a decisive role on the maintaining of quality characteristics.
The study of shelf life is divided into five basic steps:
Initially the quality attributes monitoring is chosen, which may, for example, be the attribute that we want to be preserved longer, or the one that deteriorates more quickly, or even one dictated by law.
Finally the suitable instrumental method is utilized in order to monitor it over time.
For example, image analysis and the application of the electronic nose are promising and suitable methods for these studies: they objectively investigate and parameterize sensorial indices (appearance, color and aromatic fingerprint), i.e., the most relevant factors for the choice and the consumption of foodstuff. In some case studies, these techniques are used for the evaluation of shelf life of fresh-like vegetables, the investigation on the freshness evolution of dairy products, and the discrimination of predictive effects of different storage technologies of some products with aromatic impact (fish and coffee). Clearly apparent from these studies is the immediate applicability of the results obtained by the use of these techniques, their potentiality on the in-situ quality control and on the compelling planes of sampling, and the possibility to characterize multisensory strategies for the definition of shelf life based on the pattern identification methods.
In Table 2.3 the suitable instrumentations to monitor some of the significant variables during shelf life are shown.
Table 2.3 Selected measurement variables and instrumental types.
2.3.3 Physical Measurements
The most commonly used physical tests measure the changes in the texture of products. These changes may be the result of chemical reactions occurring in the product, such as those caused by interaction of ingredients or by environmental influences, such as moisture migration through the packaging. Methods of measurement of texture have to be chosen carefully so that the results correlate well with the textural changes as perceived by the use of sensory panels. Various instruments are available for texture measurement and instrumental methods of measuring attributes such as hardness, crispness and snap are commonly used during shelf-life testing. Some attributes, such as hardness, can be measured relatively easily by measuring the force required to penetrate a particular distance into the product. However, even in simple cases, the details of the tests, such as type of probe, crosshead speed, sample position and alignment and distance of penetration need to be chosen carefully to obtain the best possible correlation with sensory measurements. More sophisticated methods are also being developed, such as nondestructive tests for online texture measurement, the measurement of sound as a measure of textural attributes and methods for measuring difficult attributes such as stickiness.
Understanding the structure of food is vital in predicting how it will taste and how it will react during preservation. Many methods for the characterization of the texture of food and food ingredients can be used; some of them are reported below.
Rheology
Measurement of viscoelastic properties of food systems such as bread, pastry and biscuit doughs and other food materials.
Fluid rheology of wafer and cake batters, gels and dispersions, flavors, yogurts, mayonnaise and so on.
Generation of viscosity flow curves from −10 to 120°C and calculation of n and K values.
Fundamental rheological measurements allowing interlaboratory comparisons.
Thermal analysis by differential scanning calorimetry
Heat flow changes associated with physical changes in state, for example, melting properties. Also gives a measure of the liquid to solid ratio of plastic shortenings.
Determination of starch gelatinization or “degree of cook” in cereal-based foods.
Measurement of the rates of staling and the effectiveness of antistaling enzymes and emulsifiers in baked and extruded products.
Fat melting profiles and crystallization properties.
Specific heat capacity measurements for engineering calculations.
Emulsifier properties
Interfacial properties of surfactants/emulsifiers as they occur in foams, emulsions, batters and liquid systems, carried out by interfacial tension and rheology measurements.
Foaming behavior of emulsifiers.
2.3.4 Chemical Measurements
There are usually a number of different analytical techniques available to determine the decay of a food material. It is therefore necessary to select the most appropriate technique for the specific application. The analytical technique selected depends on the property to be measured, the type of food to be analyzed, and the reason for carrying out the analysis. Information about the various analytical procedures available can be obtained from a number of different sources. The following techniques in chemical analysis of food can be applied:
Enzymatics
Gas Chromatography–Mass Spectrometry–Mass Spectrometry (GC-MS/MS)
High-Performance Liquid Chromatography Thermal Energy Analyzer (HPLC-TEA)
Liquid Chromatography–Mass Spectrometry–Mass Spectrometry (LC-MS/MS)
Ultraviolet-Visible (UV/VIS) Spectroscopy
Scanning Electron Microscopy
Microscopy
Atomic Absorption Spectroscopy (AAS), Inductively Coupled Plasma Atomic Emission Spectroscopy (ICP-AES)
Some chemical tests determining changes in a particular quality characteristic can be applicable to different types of products.
2.3.5 Microbiological Measurements
The microbiological control of food evaluates the presence or absence of specific microbial groups and their evolution during storage. In particular, it is important to evaluate the spoilage microorganisms (bacterial Bacterial Total Mesophilic Aerobic) that provide interesting information on the state of hygiene and cleaning conditions adopted during processing and pathogenic microorganisms that define the safe use of a food. The evolution over time of spoilage microorganisms establishes the limits of edibility of the product.
Figure 2.5 shows the time stability limit within which the product retains the characteristics compatible with the marketing.
Figure 2.5 Curve of the microbial load of a product in function of time.
Predictive microbial growth studies can be used to predict the shelf life of products at any point from processing to purchase and provide useful information in order to inhibit the growth of spoilage and pathogenic organisms.
Predictive food microbiology (PFM) is an emerging multidisciplinary area of food microbiology. Predictive microbiology is the integration of traditional microbiology knowledge and its objective is to develop mathematical modeling with an emphasis on modeling techniques, descriptions, classifications and their recent advances that describe the behavior of microorganisms under different environmental factors (physical, chemical, competitive) [11–13]. Predictive models allow the estimation of the shelf life of foods, isolate critical points in the production and distribution process and can give insight on how environmental variables affect the behavior of pathogenic or spoilage bacteria. The models used in predictive microbiology are developed from experimental work, usually conducted in laboratory media. These models are then extrapolated to foods.
2.4 Extending Shelf Life by Means of Food Packaging
There are many technologies that are “shelf life extending” and that maintain quality of foods. Among them the most widely used are packaging under vacuum, modified-atmosphere packaging (MAP), active and intelligent packaging.
Vacuum packaging is used to increase the shelf life of food products. Here the product is placed in an air-tight pack, the air sucked out and the package sealed. By removing air from around the product, the levels of oxygen in the packaging are reduced, impeding the ability of oxygenbreathing microorganisms to grow and spoil the product. The lack of oxygen also reduces the amount of spoilage due to oxidation—the process that causes apples and bananas to turn brown, for example.
A certain amount of oxygen will remain, however, because it is not possible to create a total vacuum. Air contains around 21 per cent oxygen at normal atmospheric pressure—1000 millibar. As the air is withdrawn during the vacuum packaging process, the pressure inside the package is reduced.
The MAP process is certainly more versatile than vacuum packaging. Vacuum packaging consists solely of removing air. On the other hand, MAP can be tailored to the particular foodstuff, with different gases and different proportions of gas in the mixture used to give the maximum shelf life for the particular product and to retain the quality and appearance of the product. One area where MAP is better than vacuum packaging is in the presentation of the product. In vacuum packaging, as the pressure within the packaging is reduced the packaging material collapses and forms itself tightly around the product. For some products, such as fresh meat, this can distort the appearance of the product. Other products, such as shredded cheese, are not suitable for vacuum packaging because the pressure of the packaging material on the product would cause the product to deform and to lose important characteristics.
Another aspect in which the two processes differ is in the ease of quality control of the packaging process. In MAP packaging, air is flushed from the package and replaced with the gas mixture, making it possible to constantly monitor the gas content of the package during the packaging process. Once the package is sealed, any leakage of the modified atmosphere can be detected, enabling the integrity of the seal to be assured. For vacuum packaging, because there is no gas present in the package, leak testing is typically done through manual inspection, making quality control less straightforward.
Storage of foods in a modified gaseous atmosphere can maintain quality and extend product shelf life by slowing chemical and biochemical deteriorative reactions and by slowing or in some instances preventing the growth of spoilage organisms.
Modified atmosphere packaging (MAP) is defined as “the packaging of a perishable product in an atmosphere which has been modified so that its composition is other than that of air” [14]. Whereas controlled atmosphere storage involves maintaining a fixed concentration of gases surrounding the product by careful monitoring and addition of gases, the gaseous composition of fresh MAP foods is constantly changing due to chemical reactions and microbial activity. Gas exchange between the pack headspace and the external environment may also occur because of permeation across the package material.
Packing foods in a modified atmosphere can offer extended shelf life and improved product presentation in a convenient container, making the product more attractive to the retail customer. However, MAP cannot improve the quality of a poor quality food product. It is therefore essential that the food be of the highest quality prior to packing in order to optimize the benefits of modifying the pack atmosphere. Good hygiene practice and temperature control throughout the chill chain for perishable products are required to maintain the quality benefits and extended shelf life of MAP foods. The three main gases used in modified atmosphere packaging are O2, CO2 and N2. The choice of gas is very dependent upon the food product being packed. Used singly or in combination, these gases are commonly used to balance safe shelf-life extension with optimal organoleptic properties of the food. Inert gases such as argon are in commercial use for products such as coffee and snack products; however, the literature on their application and benefits is limited.
The expression “functional packaging” generally refers to those packaging solutions in which is provided the use of a material, of a container or an accessory packing able to perform an additional function compared to traditional containment and generic protection product.
The term “active” refers to those packaging solutions that consistently and actively interact with the internal atmosphere of a package by varying the quantitative composition, or directly with the product it contains, through the release of useful substances to improve their quality or by the kidnapping of unwanted substances. The active packaging systems are developed with the goal of extending the duration of the food and increasing the period of time in which the food remains of high quality. The active packaging technologies include a number of actions with physical, chemical or biological weapons aimed at changing the interactions between the packaging and the product so as to obtain the desired result [15].
The most common active system recycles the oxygen from the packaging or the product and may even activate it through an external resource such as UV rays [16]. Active packaging is usually found in two types of systems; bags and pads that are inside the package and active ingredients that are embedded directly into the packaging material.
The term “intelligent” indicates a packaging technique that involves the use of an indicator, internal or external to the package, able to objectively represent the history of the product and therefore its level of quality. Intelligent packaging can bring the conditions outside of the package, or directly measure the quality of the food inside the package. In order to measure the quality of a product inside the package there must be direct contact between the food and the quality marker.
In the end, an intelligent system could help the consumer in the decisionmaking process by extending the duration, enhancing security, improving quality, providing information and warning of potential problems.
Intelligent packaging belongs to the category of the time temperature indicator (TTI). The TTI is useful because it tells the consumer when the temperature of the food has been abused. If a food is exposed to a higher temperature than recommended, the quality of the food can deteriorate very quickly. A TTI can be placed on container ships or individual packaging label adhesive, and an irreversible change, such as a color change, will just indicate that there has been a change in conditions.
Another example of intelligent packaging is represented by the thermochromic inks that are sensitive to temperature and may change color accordingly. These inks can be printed on packaging and or labels in order to convey a message to the consumer based on the color of the ink that is seen. The thermochromic inks are becoming a popular technology for drinks [17]. The inks used, however, can be damaged by UV radiation and temperatures above 121°C, so the consumer cannot decide when to consume food.
These synthetic and schematic definitions hide an amplitude of innovation and technological complexity that is almost surprising. Materials are used very differently from the traditional ones or traditional ones are profoundly modified in various ways. In order to achieve the desired effect, materials take different forms and types (bags, films, accessory closures). The view of functional packaging solutions is very articulated and differentiated, and most importantly, truly innovative compared to the usual.
