Active Packaging

1. welcome
Presented by:
KRUSHNA YADAV D K
ACTIVE PACKAGING

2. ACTIVE PACKAGING
• Packaging is the technology of
enclosing or protecting products
for distribution, storage, sale, and
use
• Active packaging Incorporation of
certain components into packaging
systems that release or absorb
substances from or into the
packed food or the surrounding
environment so as to prolong shelf
life and sustain the quality, safety
and sensory characteristics of the
food.

4. Examples of active packaging
systems
Active packaging
system
 Oxygen
scavengers
Mechanisms
1. iron based
2. metal/acid
3. metal (e.g.
platinum) catalyst
4. Ascorbate
metallic salts
5. enzyme based
Food application
bread, cakes,
cooked rice,
biscuits, pizza,
pasta, cheese,
cured meats and
fish, coffee,
snack foods, dried
foods and
Beverages.

5. Active packaging
system
 Ethylene
scavengers
Mechanisms
1. potassium
permanganate
2. activated
carbon
3. activated
clays/zeolites
Food applications
fruit, vegetables
and other
horticultural
products

6. Active
packaging
system
 Ethanol
emitters
Mechanisms
1. alcohol spray
2. encapsulated
ethanol
Food applications
pizza crusts, cakes,
bread,
biscuits, fish and
bakery

9. ACTIVE PACKAGING
• Active packaging includes additives or freshness
enhancers that are capable of scavenging
• Oxygen
• Adsorbing carbon dioxide
• Moisture
• Ethylene or flavour/odour taints
• Releasing ethanol, sorbates, antioxidants or
other preservatives
• Maintaining temperature control.

10. Active packaging applications:
• Absorbing/scavenging-oxygen, carbon dioxide, moisture, ethylene,
flavours, taints, UV light .
• Releasing/emitting-ethanol, carbon dioxide,
antioxidants,preservatives, sulphur dioxide, flavours, pesticides.
• Removing-catalysing food component removal: lactose, cholesterol.
• Temperature control-insulating materials, self-heating and self-
cooling packaging,microwave susceptors and modifiers,
temperature-sensitive packaging.
• Microbial control-UV and surface-treated packaging materials.

11. Goal of active packaging
• The goal of active packaging in conjunction
with other food processing and packaging is to
enhance preservation of contained food and
beverage products.
• For example, to optimize the effects of oxygen
scavenging, oxygen should first be removed
from the product during processing and
packaging operations.

12. • TRENDS
• Reduce the food waste: extend shelf life, monitor
food spoilage.
• Incorporation of natural active agents into more
sustainable packaging material.
• CHALLENGES FOR ACTIVE PACKAGING
• High cost
• Technical limitations: preservation of material
properties, integration.

13. Conclusion
• Active packaging is an emerging and exciting area
of food technology that can confer many
preservation benefits on a wide range of food
products.
• The objectives of this technology are to maintain
sensory quality and extend the shelf life of foods
whilst at the same time maintaining nutritional
quality and ensuring microbial safety.