seminar report on active and intelligent packaging. It includes various details regarding food packaging and modern-day food packaging and smart packaging. #active and intelligent packaging

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Chapter-1
INTRODUCTION
1.1 Packaging
Packaging is the science, art and technology of enclosing or protecting products
for distribution, storage, sale, and use. A package provides protection, tampering resistance,
and special physical, chemical, or biological needs. A package of foods has 4 basic functions
namely containment, protection, convenience and communication.
Nowadays, due to changes in life styles and with the increased demand for
minimally processed foods, studies for packaging of these products gained popularity. Fresh
foods just after harvest or slaughter are still active biological systems. The atmosphere
inside a package constantly changes as gases and moisture are produced during metabolic
processes. The type of packaging used will also influence the atmosphere around the food
because some plastics have poor barrier properties to gases and moisture. The metabolism
of fresh food continues to use up oxygen in the headspace of a package and increases the
carbon dioxide concentration. At the same time water is produced and the humidity in the
headspace of the package builds up. This encourages the growth of spoilage microorganisms
and damages the fruit and vegetable tissue. Many food plants produce ethylene as part of
their normal metabolic cycle. This simple organic compound triggers ripening and aging.
Each fresh food has its own optimal gas composition and humidity level for maximizing its
shelf life.
Active packaging usually means having active functions beyond the inert
passive containment and protection of the product. Active packaging system employs a
packaging material that interacts with the internal gas environment to extend shelf life of
food. MAP as normally practiced is passive not active packaging, unless there is some way
in which the package (or a sachet added to the package) actively affects the internal gas
atmosphere other than via normal permeation through plastic film. If the package is
contained gas scavenging or emitting sachets, then it could be classified as active packaging.
Intelligent packaging offers promise in this area; it is difficult with
conventional packaging to optimize the composition of the headspace in a package. The

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atmosphere surrounding the food also influences the shelf life of processed foods. For some
processed foods, a lowering of oxygen is beneficial, slowing down discoloration of cured
meats and powdered milk and preventing rancidity in nuts and other high fat foods. High
carbon dioxide and low oxygen levels can pose a problem in fresh produce leading to
anaerobic metabolism and rapid rotting of the food. Although traditional packaging covers
the basic needs of food containment, advances in food packaging are both anticipated and
expected. Society is becoming increasingly complex and innovative packaging is the result
of consumer’s demand for packaging that is more advanced and creative than what is
currently offered. Active packaging and intelligent packaging are the result of innovative
thinking in packaging.
Intelligent packaging system, one of the new techniques which is being studied
in recent years; provides health and safety of the product for the consumer and also monitor
the condition of packaged foods to give information about shelf life and regarding the
quality of the food during transport and storage.
Fig 1: Functions of Food Packaging

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Chapter-2
ACTIVE PACKAGING
Active Packaging is an innovative concept that can be defined as a mode of
packaging in which the package, the product, and the environment interact to prolong shelf
life or enhance safety or sensory properties, while maintaining the quality of the product.
This is particularly important in the area of fresh and extended shelf-life foods. Intelligent
packaging has been defined as packaging „systems which monitor the condition of packaged
foods to give information about the quality of the packaged food during transport and
storage‟ (Ahvenainen, 2003).
Table 1: Examples of active packaging applications for use within the food industry
Absorbing/scavenging
properties
Oxygen, carbon dioxide, moisture, ethylene, Flavours, taints,
UV light
Releasing/emitting propertiesEthanol, carbon dioxide, antioxidants, preservatives, Sulphur
dioxide, Flavours
Removing properties Catalyzing food component removal: lactose, cholesterol
Temperature control Insulating materials, self-heating and self-cooling packaging,
temperature-sensitive packaging
Microbial and quality controlUV and surface-treated packaging materials
MAP as normally practiced is passive not active packaging, unless there is
some way in which the package (or a sachet added to the package) actively affects the
internal gas atmosphere other than via normal permeation through plastic film. If the
package is contained gas scavenging or emitting sachets, then it could be classified as active
packaging.

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Table 2: Active packaging Systems, mechanisms and its application
Active Packaging
Systems
Mechanisms Food Application
Oxygen absorber Iron-based, metal/acid, metal
(e.g. platinum) catalyst,
ascorbate/metallic salts,
enzyme-based and nylon
MXD6
Bread, cakes, cooked rice,
biscuits, pizza, pasta, cheese.
Carbon dioxide
absorber/emitters
Iron oxide/ calcium hydroxide,
ferrous carbonate/ metal
halide, calcium oxide and
ascorbate/sodium bicarbonate
Coffee, fresh meats and fish, nuts
and other snack food.
Ethylene absorber Potassium permanganate,
activated carbon charcoal and
activated clays/zeolites
Fruits and vegetables
AM packaging Organic acids, silver zeolites,
spice and herb extracts,
BHA/BHT antioxidant, vitamin
E antioxidant , chlorine dioxide
and sulfur dioxide
Cereals, meats, fish, nuts, breads,
cheese, snack foods, fruits and
vegetables
Ethanol Emitters Encapsulated ethanol Pizza crusts, cakes, bread, fish
and bakery products
Moisture absorber Poly (vinyl acetate) blanket,
activated clays and minerals and
silica gel
Fish meats, poultry products,
snack food, fish, cereals, dried
foods, sandwiches, fruits and
vegetables
Flavor/odor absorbers Cellulose triacetate, acetylated
paper, citric acid, ferrous salt,
zeolites
Fish meats, poultry products,
snack food, fish, cereals, dairy
products and fruits

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Self-heating and self-
cooling
Quicklime/water, ammonium
nitrate/water and calcium
chloride/ water and calcium
chloride/water
Ready meals and beverages
Changing gas perm-
eability
Side chain crystallizable
polymers
Fruits and vegetables
Fig. 2: Active Packaging Systems
2.1 Oxygen Scavengers
Oxygen in the headspace of food packaging can be removed by vacuum sealing or by inert
gas atmosphere in the packaging (N2, CO2), or both. These technologies can remove about
90–95% of the oxygen present in air from the packed food prior to or during packaging.
Such systems are used in packaging orange juice and in the brewing industries, and in
modified-atmosphere packaging of food products. The residual oxygen present in food
packages is the main cause of food spoilage. Some common problems caused by oxygen
are accelerates the spoilage caused by aerobic bacteria, colour changes, causes off- flavor
development, nutrient loss. Scavenger is a chemical substance which is added to mixture
to remove or inactivate the unwanted compound. Oxygen scavengers are added to enclosed

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packaging to help remove or decrease the level of oxygen in the package. Oxygen
Scavenger is also referred as OS.
Different mechanisms of action of oxygen scavengers are:
a.) Oxidation of iron and iron salts:
This is the most widely used most effective. Oxygen scavenger systems
that are based on iron oxidation reactions are explained by the following equation
(Vermeiren et al 2000):
4Fe (OH)2 + O2 + 2H2O→4Fe (OH)3
This system is based on the oxidation of iron and ferrous salts (provided in the packet)
that react with water provided by food to produce a reaction that moisturizes the iron metal
in the product packaging and irreversibly converts it to a stable oxide. The iron powder is
contained within small oxygen permeable bags that prevent contact with food.
b.) Enzymatic oxidation by Glucose oxidase
These methods can reduce oxygen levels to < 0.01%, which is much lower than the
typical level of 0.3–3.0% obtained with residual oxygen-modified atmosphere packaging.
This lower level of oxygen can be maintained for long periods depending upon the oxygen
permeability of the packaging material.
Fig 3: Oxygen Scavengers

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2.2 Carbon Dioxide Generating System
Carbon dioxide suppresses microbial activity. Relatively high CO2 levels (60 to
80%) inhibit microbial growth on surfaces and, in turn, prolong shelf life of packed food.
Therefore, a complementary approach to O2 scavenging is the impregnation of a packaging
structure with a CO2 generating system or the addition of the latter in the form of a sachet.
Since the permeability of CO2 is 3 to 5 times higher than that of O2 in most plastic films, it
must be continuously produced to maintain the desired concentration within the package.
High CO2 levels cause changes in taste of products so a CO2 generator is only useful in
certain applications such as fresh meat, poultry, fish and cheese packaging. oxygen-free
environment alone is insufficient to retard the growth of Staphylococcus aureus, Vibrio
species, Escherichia coli, Bacillus cereus and Enterococcus faecalis at ambient
temperatures. O2 and CO2 absorber inhibited the growth of Clostridium sporogenes
2.3 Ethylene Scavengers
The control of ethylene in stored conditions plays a key role in prolonging the
postharvest life of many types of fresh produce. Most fruits and vegetables release ethylene
after they are harvested. Ethylene is a Phyto-hormone that initiates and accelerates ripening,
produces softening and degradation of chlorophylls, and inevitably leads to deterioration of
fresh or minimally processed fruits and vegetables. Ethylene scavengers are useful for
preserving ethylene-sensitive fruits and vegetables such as apples, bananas, mangos,
tomatoes, onions, carrots.
Mechanism of Action
a.) One of the main mechanisms of action of ethylene scavengers is based on the use of
potassium permanganate, which oxidizes ethylene to carbon dioxide and water. The typical
permanganate content is between 4%and 6%. Potassium permanganate oxidizes ethylene
and changes colour from purple to brown, and thus, a colour change indicates its residual
ethylene absorbing capacity, but because of its toxicity potassium permanganate cannot be
used in direct contact with food.
b.) Other systems are based on the ability of certain materials to absorb ethylene, alone or
with any oxidizing agent. For example, palladium has been shown to have a higher ethylene
adsorption capacity than permanganate-based scavengers in situations of high relative

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humidity. LDPE and HDPE polyethylene films as packaging material are able to absorb
ethylene; ethanol, ethyl acetate, ammonia, and hydrogen sulphide are used in food industry.
These films keep food fresh for longer and eliminate odours.
Fig. 4: Ethylene Absorber
2.4 Flavour and Odour Absorber/Releaser
Addition of essences and odours can increase the desirability of the food to the
consumer, to improve the aroma of fresh product itself, or to enhance the flavour of food
when the package is opened. These flavours and aromas are released slowly and evenly in
the packaged product during its shelf life or release can be controlled to occur during
opening the package or food preparation. Gradual release of odours can offset the natural
loss of taste or smell of products with long shelf lives.
2.5 Antimicrobials
Microbiological contamination due to pathogenic or spoilage bacteria may occur
during inadequate processing, or when package integrity is compromised due to a ruptured
seal, puncture, dents, or incomplete glass finishes. Antimicrobial packaging includes
systems such as adding a sachet into the package, dispersing bioactive agents in the
packaging, coating bioactive agents on the surface of the packaging material, or utilizing
antimicrobial macromolecules with film-forming properties or edible matrices Packaging
systems that release volatile antimicrobials also include chlorine dioxide, plant extracts,
sulphur dioxide, essential oils, carbon dioxide, and allyl isothiocyanate (release systems.

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Chlorine dioxide can exist in gaseous, liquid, or solid form. It has proven effective not only
against bacteria and fungi but also against viruses. Potential applications of chlorine dioxide
include meat, poultry, fish, dairy products, and confectionery and baked goods. Sulphur
dioxide is the most effective material for controlling decomposition of grapes and is much
more effective than the combination of γ-radiation and heat.

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Chapter-3
INTELLIGENT PACKAGING
Every product, even organically grown foods, needs some sort of packaging during
its existence for protection during transportation, handling, storage and use. The package is
used to protect the product against deteriorative effects of the external environment,
communicate with the consumer as a marketing tool, provide the consumer with greater
ease of use and time-saving convenience, and contain products of various sizes and shapes.
According to the American Heritage Dictionary, the word “intelligent” is defined
as “showing sound judgment and rationality” and as “having certain data storage and
processing capabilities”. Intelligent packaging is a packaging system that is capable of
carrying out intelligent functions (such as detecting, sensing, recording, tracing,
communicating, and applying scientific logic) to facilitate decision making to extend shelf
life, enhance safety, improve quality, provide information, and warn about possible
problems. IPS has plays very important role in supply chain management and logistics.
3.1 Principles of intelligent packaging
In packaging, “smartness” can have many meanings, and covers a number of
functionalities, depending on the product being packaged – food, beverage, pharmaceutical,
household products etc. Examples of current and future functions that are considered to have
“smartness” would be packages that:
1. Retain the integrity and actively prevent food spoilage (extend shelf life).
2. Enhance product attributes (look, taste, Flavour, aroma, etc.).
3. Respond actively to changes in the product or in the packaged environment.
4. Communicate product information, product history or other conditions to the user.
5. Assist with opening and indicating seal integrity.

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3.2 Components of Intelligent Packaging Systems
Intelligent packaging systems exist to monitor certain aspects of a food product and
report information to the consumer. The purpose of the intelligent system could be to
improve the quality or value of a product, to provide more convenience, or to provide tamper
or theft resistance. Intelligent packaging can report the conditions on the outside of the
package, or directly measure the quality of the food product inside the package. In order to
measure product quality within the package, there must be direct contact between the food
product or head space and the quality marker. In the end, an intelligent system should help
the consumer in the decision making process to extend shelf life, enhance safety, improve
quality, provide information, and warn of possible problems.
Intelligent packaging is a great tool for monitoring possible abuse that has taken
place during the food supply chain. Intelligent packaging may also be able to tell a consumer
when a package has been tampered with. There is currently work being developed with
labels or seals that are transparent until a package is opened. Once the package is tampered
with, the label or seal will undergo a permanent color change and may even spell out
“opened” or “stop”. Perhaps intelligent packaging will be able to inform a consumer of an
event that occurred such as package tampering that may save their life. In this system; sensor
technologies, indicators (including integrity, freshness and time-temperature (TTI)
indicators) and radio frequency identification (RFID) are evaluated.
3.3 Indicators and Types
Substances that indicate the presence or absence of another substance or the degree
of reaction between two or more substances by means of a characteristic change, especially
in colour.
3.3.1 Time Temperature Indicators (TTIs)
The intelligent packaging design that is leading the way in packaging technology is
the time temperature indicator (TTI). The TTI is useful because it can tell the consumer
when foods have been temperature abused. If a food is exposed to a higher temperature than
recommended, the quality of the food can deteriorate much quicker. A TTI can be placed
on shipping containers or individual packages as a small self-adhesive label, and an
irreversible change, like a colour change, will result when the TTI experiences abusive

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conditions. TTIs are particularly useful with chilled or frozen foods. TTIs are also used as
freshness indicators for estimating the shelf life of perishable products. A TTI technology
known as Time strip is currently being employed in food products. The Time strip uses a
steady diffusion of liquid through a membrane to measure the time that has elapsed at a
particular temperature. The Time strip is very useful for products like sauces that have to be
refrigerated and used within a specific time period. TTI may be classified in to three
i. Critical temperature indicators (CTI)
It Show exposure above (or below) a reference temperature. Denaturation of an
important protein above the critical temperature or growth of a pathogenic
microorganism is other important cases where a CTI would be useful.
ii. Critical temperature/time integrators (CTTI)
These are useful in indicating breakdowns in the distribution chain and for products
in which reactions, important to quality or safety, are initiated or occur at measurable rates
above a critical temperature. Examples of such reactions are microbial growth or enzymatic
activity that is inhibited below the critical temperature.
iii.Time temperature integrators or indicators (TTI)
It gives a continuous, temperature dependent response throughout the product’s
history.
3.4 3M Monitor Mark
It is diffusion based indicator label and is on the color change of an oxidized
chemical system. Controlled by temperature-dependent permeation through a film. The
action is activated by a blue-dyed fatty acid ester diffusing along a wick (fig. 5.a). Monitor
Mark has two versions, one intended for monitoring distribution, the threshold indicator for
industry, and other intended for consumer information, the smart label. Response of the
indicator is measured by the progression of the blue dye along the track, and this is complete
when all five windows are blue.

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3.5 Fresh-Check TTI
It is based on a solid state polymerization reaction, resulting in a highly colored
polymer. The response of the TTI is the colour change measurable as a decrease in
reflectance. The indicator consists of a small circle of a polymer surrounded by a printed
reference ring. The inside polymer circle darkens if the package has experienced
unfavorable temperature exposures, and the intensity of the colour is measured and
compared to the reference color scale on the label. The faster the temperature increases, the
faster the color changes occur in the polymer. Consumers are advised not to consume or
purchase the product, regardless of the “use-by” date. This indicator may be applied to
packages of perishable products to ensure consumers at point-of-purchase and at home that
the product is still fresh (fig. 5.b). These indicators have been used on fruit cake, lettuce,
milk, chilled food.
3.6 Check Point TTI
It is a simple adhesive label on enzymatic system. These labels react to time and
temperature in the same way those food products react, and thus give a signal about the state
of freshness and remaining shelf-life. The TTI is based on a colour change caused by a pH
decrease that is the result of a controlled enzymatic hydrolysis of a lipid substrate.
Hydrolysis of the substrate causes acid release and the pH drop is translated into a colour
change of a pH indicator from and concentrations can be used to give a variety of response
lives and temperature dependencies. This device is available in two basic configurations,
i.e. Check Point I for single dot, and Check Point III, for triple dot (fig 8.d). Single dot tags
are used for transmit temperature monitoring of cartons and pellets of product and for
consumer packages as well. While triple dot tags are especially used in the wholesale
distribution chain and incorporate three graded responses in a single label. The sequential
development of colour is appropriate for signposts in the management of the self-life of the
product.

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Table 3: Examples of external and internal indicators and their working principles
used in intelligent packaging.
Technique Principles/reagents Information given
Application
Time-temperatures
indicators (external)
Mechanical, chemical,
enzymatic
Storage conditions
Foods stored under chilled
and frozen conditions
Oxygen indicators (internal)
Redox dyes, pH dyes,
enzymes
Storage conditions
Package leak
Foods stored in packagers
with reduced oxygen
concentration
Carbone dioxide (internal)
Chemical
Storage conditions
Package leak
Modified or controlled
atmosphere food packaging
Microbial growth
indicators(internal/external)
and freshness indicators
pH dyes, all dyes reacting
with certain metabolites
Microbial quality of
food (i.e. spoilage)
Perishable foods such as
meat, fish and poultry
3.7 On Vu
It is a newly introduced solid state reaction TTI. It is based on photosensitive
compounds; organic pigments e.g. benzyl pyridines, that change colour with time at rates
determined by temperature. The TTI labels consist of a heart shaped ‘apple’ motif
containing an inner heart shape. The image is stable until activated by UV light from an
LED lamp, when the inner heart changes to a deep blue colour. A filter is then added over
the label to prevent it being recharged. The blue inner heart changes to white as a function
of time and temperature. The system can be applied as a label or printed directly onto the
package (fig 5.c).
3.8 Gas Indicators
Gas indicators are a helpful means of monitoring the composition of gases inside a
package by producing a change in the color of the indicator though a chemical or enzymatic

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reaction. The indicators must be in direct contact with the gaseous environment directly
surrounding the food in a package. Indicators are capable of signaling whether there is a gas
leakage in the package, or they may be used to verify the efficiency of an oxygen scavenger.
Gas indicators typically signal the presence or absence of oxygen and/or carbon dioxide.
Gas indicators are also being developed to detect water vapor, ethanol, and hydrogen
sulfide.
3.9 Oxygen indicators
Oxygen in the air can cause oxidative rancidity, unwanted color changes in foods,
and allow aerobic microbes to grow on foods. Oxygen indicators typically result in a color
change when oxygen is present, and the presence of oxygen can indicate that the package
has a leak or has been tampered with. Oxygen indicators can also indicate improper sealing
of a package.
3.10 Carbon dioxide indicator
Carbon dioxide gives information on concentration of carbon dioxide. It is mainly
used in controlled or modified atmosphere packaging.
3.11 Pathogen indicator
Food borne pathogens are of great concern to the food industry and many consumers
have become increasingly aware of this problem. The need to rapidly and accurately detect
small amounts of pathogen or toxins in food is an essential step in keeping the consumer
safe.
3.12 Freshness indicator
It indicates the microbial quality of the product by reacting to the metabolites
produced in the growth of microorganisms. Freshness indicators are of four types.
a) Fresh Tags
Indicator sensitive to volatile nitrogen compounds.it is used in packaging of fish.
Fresh tags show Colour change in response to the release of volatile amines.

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b) Time strips
These are smart labels for monitor how long a product has been open or how long it
has been in use. Temperature monitoring at home is also very important for food safety.
Time strip is a single use consumer activated smart-label for monitoring elapsed time on
perishable products. It was designed to enable consumers to record time elapsed since
activation of the label.
Fig. 5. Examples of time-temperature indicators: a) Monitor Mark (3M)
b) Fresh-Check c) Cool Vu™ d) Checkpoint e) On Vu™ by Freshpoint f) Tempixg

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3.13 Thermo-chromic ink
Thermo-chromic ink is a specialized dynamic ink that changes colour with
exposure to different temperatures. The colour change of thermo-chromic inks can be either
irreversible or reversible. Irreversible thermo-chromic inks are invisible until exposed to a
certain temperature at which an intense colour develops. Once this colour progresses it will
remain constant or it will change colours leaving a permanent indication of a temperature
change. Reversible thermo-chromic inks change colour when heated and return to original.
3.14 Radio Frequency Identification Tags
RFID technology does not fall into either the sensor or indicator classification but
rather represents a separate technology. RFID is grouped under the term Automatic
Identification (Auto ID), together with barcodes, QR-codes, magnetic inks, voice
recognition, biometrics etc.
RFID has recently found its way into numerous applications in the food industry,
ranging from food monitoring and traceability to enhancing food safety, to improving
supply chain efficiency. The technology is well suited for many operations in food
manufacturing and supply chain management. An RFID-based resource management
system can help users handle warehouse operating orders by retrieving and analysing
warehouse data, which could save time and cost. The use of RFID in the food industry is
currently focused on tracking and identification.
Fig.6. RFID Tag

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Features of RFID
• Traceability
• Inventory management
• Labour saving costs
• Traceability
• Inventory management
• Security and promotion of quality and safety
• Prevention of product recalls
3.15 Sensors
A sensor is defined as a device used to detect, locate or quantify energy or matter,
giving a signal for the detection or measurement of a physical or chemical property to which
the device responds. Intelligent sensors have two functional units.
• Receptor - transformers chemical or physical information into a form of energy
• Transducer - transforms this energy into a useful analytical signal
Fig 7: Experimental set up for quality sensing
3.16 Printed Electronics
Printed electronics is a very rapidly emerging and relatively new technology, which
is expected to revolutionize the production of electronic devices (RFID tags, displays,

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sensors, batteries.) on flexible substrates (polyimide, PEEK, PET, transparent conductive
polyester, steel and even paper) using electrically functional inks.
Fig 8: Sensors
The advantages of these sensors include;
 Lightweight, bendable, roll able, portable, and potentially foldable
 Large area, thin and lower profiled
 Ability to create sensors on a variety of substrates, each shaped and individually
tailored to operate uniquely.
3.17 Bio-Sensors
Bio sensor is compact analytical devices that detect, transmit and record information
pertaining to biological reactions. It has two components.
Bio-receptors - organic materials such as enzymes, antigens, microbes, hormones and
nucleic acids
Transducers - electrochemical, optical, calorimetric, etc., and are system dependent.
A biosensor is an analytical device used to detect a substance, in this case a pathogen,
and then transmit this information into some sort of signal that is quantifiable. An intelligent
system in the works aims attaches antibodies to a plastic packaging surface to detect
pathogens or toxins. If the antibodies come into contact with the target pathogen, the
packaging material would display a visual cue to alert the consumer. This intelligent system
would only be useful when foods were contaminated with very high concentrations of
pathogen or toxin. In reality, a consumer could get ill from just small concentrations of

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pathogen or toxin and this intelligent system could give the consumer a false sense of
security. This system has a long way to go before it becomes commercially available.
3.18 Gas Sensors:
Devices that respond quantitatively and reversibly to the presence of a gaseous
analyte by changing the physical parameters of the sensor and are monitored by an external
device.
3.19 Advantages and Disadvantages
Advantages
 Provide the user with reliable and correct information on the condition of the food,
the environment and packaging integrity.
 Provision of information about the integrity of the package, condition of the food,
the environment.
 Reduce or eliminate the need of preservatives.
 Enables the detection of calamities during transport from farm till the fork.
 Reduce food loss and wastage.
 Enhancing food safety and bio-security.
 Enhancing food quality and convenience.
Disadvantages
 High cost.
 Possible mistrust of the technology.
 Possible migration issues of the complex packaging material into the food.
 Lack of recyclability of the packaging material.

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Chapter-4
APPLICATIONS OF ACTIVE & INTELLIGENT PACKAGING
The food safety and security is enhanced using active intelligent packaging. Food
spoilage and losses are very less which increases the quality of the food being marketed. It
provides the consumer information about the product the nature, ripeness of the fruit or
whether the food has been tampered with from the indicators used which is based on
intelligent packaging. The quality indicators like TTIs, microbial growth indicators, the gas
sensing indicators, which shows changes in the colour of the indicator are also used. The
sensors, printed electronics are also used. RFID tags are also used. The major benefits of
RFID technology in the food industry are greater speed and efficiency in stock rotation and
better tracking of products throughout the chain, resulting in improved on-shelf availability
at the retail level and enhanced forecasting. The technology is well suited for many
operations in food manufacturing and supply chain management. An RFID-based resource
management system can help users handle warehouse operating orders by retrieving and
analysing warehouse data, which could save time and cost
• Enhancing food safety and bio-security
• Enhancing food quality and convenience
• Tamper evidence
• Spoilage is used by use of various active packaging systems

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Chapter-5
DISCUSSIONS
There is a consensus that active and intelligent packaging techniques do possess
considerable potential to improve the safety, quality and traceability of food products, as
well as convenience for consumers. According to researchers, this applies also to local and
organic food. Researcher Smolander reported that 80% of interviewed. Finnish retailers had
a positive attitude towards intelligent packaging systems such as time-temperature,
freshness and leakage indicators intended for retailers’ own use in product quality and safety
management. In conventional food these chemicals are used to prevent microbiological
spoilage and thus prolong shelf life, which makes shipments over distances and export
possible. Local and organic producers and processors have limited resources and interest in
being the first adopters of new packaging technologies, especially if the benefit is debatable.
The only exception was sustainable packaging, where these actors could actually lead the
way. Factors such as increased food loss or difficulties of interpreting the indicator results
were not spontaneously mentioned as disadvantages of intelligent technologies by the
respondents of this study. In 2015 the organic food market in Finland was valued at EUR
240 million, which is about 1.8% of the total food market. The annual growth in the organic
food market was almost 7% in 2015 [3]. The methods for evaluating the local food market
size, and their results, vary. The size of Finland’s local food market was EUR 962 million
in 2012. Active and intelligent packaging has a bright future in food packaging. In India this
technology is not fully commercialized due to cost effect, but in metro cities it is observed
that some products like TTIs is used in eggs, meat, fruits boxes, also use of some APS is
used in fruits like ethylene absorber and oxygen scavengers in bakery items like pastry, dry
cakes in form of sachets/pads or in labels and wrappers.

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Chapter-6
CONCLUSION
It is clear from the above study that active and intelligent packaging will be very important
in modern age of food packaging because of its various importance in increasing shelf life,
consumer awareness and communication. IPS helps in easy control and tracing during
transportation as it was mentioned in RFID section. By the use of IPS supply chain
management become easy. By use of this smart packaging system the food safety will
increase and chances of spoilage during transport will reduce especially in case of fruits and
vegetables.

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