INTELLIGENT PACKAGING TECHNOLOGY IN FOODS AND CURRENT APPLICATIONS

Year 2019, Volume: 44 Issue: 1, 131 - 142, 15.02.2019

Hilal Şahin Nadeem , Dilara Konuk Takma

https://doi.org/10.15237/gida.GD18106

Cited By: 2

Abstract

Intelligent packaging is the
newest packaging system in food packaging technology. Increasing demand for innovative packagings by producers,
retailers, and consumers to monitor quality and safety of food has led to arise
intelligent packaging. The term “intelligent” refers to the response to changes occurring
inside or outside packaging and transferring status of the product to
consumers. Intelligent packaging, besides the primary functions of packaging,
provides preventing or reducing food waste, ensuring food safety, monitoring
quality and nutritional value of product. Recent studies have focused on the
development of intelligent packaging devices such as color-changing barcodes
and labels based on temperature and deterioration, colorimetric indicators
providing leakage control of products packaged in a modified atmosphere,
color-changing films depending on the degree of maturity of fresh products, and
biosensors. In this review, intelligent packaging systems, the working principles
of these systems, and recent information about intelligent packaging and food
applications are presented.

Keywords

food packaging, intelligent packaging, intelligent label, packing indicators, sensors

GIDALARDA AKILLI AMBALAJLAMA TEKNOLOJİSİ VE GÜNCEL UYGULAMALAR

Abstract

Akıllı ambalajlama, gıda ambalajlama teknolojisinde öne
çıkan en yeni paketleme sistemidir. Üreticiler, perakendeciler ve
tüketiciler tarafından gıda güvenliği ve kalitesinin izlenebilirliği için
yenilikçi ambalajlara artan talep, akıllı ambalajlama teknolojisinin ortaya çıkmasına
neden olmuştur. “Akıllı” terimi, ambalajın içinde veya dışında meydana gelen
değişikliklere yanıt verebilmesini ve ürünün durumunu tüketicilere
aktarabilmesini ifade etmektedir. Akıllı ambalajlama, birincil ambalaj
fonksiyonlarının yanı sıra, gıda atıklarının önlenmesi veya azaltılması, gıda
güvenliğinin sağlanması, ürün kalitesinin ve besleyici değerinin
izlenebilmesini sağlamaktadır. Son yıllarda yapılan çalışmalar, sıcaklığa ve
bozulmaya bağlı olarak renk değiştiren barkodlar ve etiketler, modifiye
atmosferde paketlenmiş ürünlerde sızıntı kontrolünü sağlayan kolorimetrik
indikatörler, taze ürünlerin olgunluk derecesine bağlı olarak renk değiştiren
filmler ve biyosensörler gibi akıllı ambalajlama araçlarının geliştirilmesi
üzerine yoğunlaşmıştır. Bu derlemede, gıdalarda kullanılan akıllı ambalajlama
sistemleri, bu sistemlerin çalışma prensipleri, geliştirilen akıllı ambalajlar
ve gıda uygulamaları hakkında güncel bilgilere yer verilmiştir.

Keywords

gıda ambalajlama, akıllı ambalaj, akıllı etiket, ambalaj indikatörleri, sensörler, sensörler

References

• Chen, Y., Fu, G., Zilberman, Y., Ruan, W., Ameri, S.K., Zhang, Y.S., Miller, E., Sonkusale, S.R. (2017). Low cost smart phone diagnostics for food using paper-based colorimetric sensor arrays. Food Control, 82: 227-232, doi: https://doi.org/10.1016/j.foodcont.2017.07.003.
• Choi, I., Lee, J. Y., Lacroix, M., Han, J. (2017). Intelligent pH indicator film composed of agar/potato starch and anthocyanin extracts from purple sweet potato. Food Chemistry, 218: 122-128, doi: https://doi.org/10.1016/j.foodchem.2016.09.050.
• Dalmoro, V., dos Santos, J.H.Z., Pires, M., Simanke, A., Baldino, G.B., Oliveira, L. (2017). 4-Encapsulation of sensors for intelligent packaging. In: Food Packaging, Grumezescu, A. M. (chief ed.), Academic Press, pp. 111-145, https://doi.org/10.1016/B978-0-12-804302-8.00004-2.
• de Kruijf, N.N., van Beest, M., Rijk, R., Sipilainen-Malm, T., Paseiro, L.P., De Meulenaer, B. (2002). Active and intelligent packaging: applications and regulatory aspects. Food Additives and Contaminants, 19 Suppl:144-162.
• Dobrucka, R. (2013). The future of active and intelligent packaging industry. Logforum, 9 (2): 103-110. http://www.logforum.net/pdf/9_2_4_13.pdf (Erişim tarihi: 15.08.2018).
• Fang, Z., Zhao, Y., Warner, R.D., Johnson, S.K. (2017). Active and intelligent packaging in meat industry. Trends in Food Science & Technology, 61: 60-71, doi: https://doi.org/10.1016/j.tifs.2017.01.002.
• Ghaani, M., Cozzolino, C.A., Castelli, G., Farris, S. (2016). An overview of the intelligent packaging technologies in the food sector. Trends in Food Science & Technology, 51: 1-11, doi: https://doi.org/10.1016/j.tifs.2016.02.008.
• Heising, J.K., Dekker, M., Bartels, P.V., Van Boekel, M.A.J.S. (2014). Monitoring the Quality of Perishable Foods: Opportunities for Intelligent Packaging. Critical Reviews in Food Science and Nutrition, 54(5): 645-654, doi: 10.1080/10408398.2011.600477.
• Huang, X., Xin, J., Zhao, J. (2011). A novel technique for rapid evaluation of fish freshness using colorimetric sensor array. Journal of Food Engineering, 105(4): 632-637, doi: https://doi.org/10.1016/j.jfoodeng.2011.03.034.
• Karel, M., Lund, D.B. (2003). Physical Principles of Food Preservation. 2nd Edition, Marcel Dekker, New York, U.S.A, 603p.
• Kerry, J.P., O’Grady, M.N., Hogan, S.A. (2006). Past, current and potential utilisation of active and intelligent packaging systems for meat and muscle-based products: A review. Meat Science, 74(1): 113-130, doi: https://doi.org/10.1016/j.meatsci.2006.04.024.
• Kerry, J.P., (2014). Chapter 23 - New Packaging Technologies, Materials and Formats for Fast-Moving Consumer Products. In: Innovations in Food Packaging (Second Edition), Han, J. H. (chief ed.), Academic Press, 549-584, doi: https://doi.org/10.1016/B978-0-12-394601-0.00023-0.
• Kuswandi, B., Nurfawaidi, A. (2017). On-package dual sensors label based on pH indicators for real-time monitoring of beef freshness. Food Control, 82: 91-100, doi: https://doi.org/10.1016/j.foodcont.2017.06.028.
• Lee, S.J., Rahman, A.T.M.M. (2014). Chapter 8 - Intelligent Packaging for Food Products. In: Innovations in Food Packaging (Second Edition), Han, J. H. (chief ed.), Academic Press, 171-209, doi: https://doi.org/10.1016/B978-0-12-394601-0.00008-4.
• Liu, B., Xu, H., Zhao, H., Liu, W., Zhao, L., Li, Y. (2017). Preparation and characterization of intelligent starch/PVA films for simultaneous colorimetric indication and antimicrobial activity for food packaging applications. Carbohydrate Polymers, 157: 842-849, doi: https://doi.org/10.1016/j.carbpol.2016.10.067.
• Luchese, C.L., Sperotto, N., Spada, J.C., Tessaro I.C. (2017). Effect of blueberry agro-industrial waste addition to corn starch-based films for the production of a pH-indicator film. International Journal of Biological Macromolecules, 104: 11-18, doi: https://doi.org/10.1016/j.ijbiomac.2017.05.149.
• Ma, Q., Du, L., Wang, L. (2017). Tara gum/polyvinyl alcohol-based colorimetric NH3 indicator films incorporating curcumin for intelligent packaging. Sensors and Actuators B: Chemical, 244: 759-766, doi: https://doi.org/10.1016/j.snb.2017.01.035.
• Ma, Q., Liang, T., Cao, L., Wang, L. (2018). Intelligent poly (vinyl alcohol)-chitosan nanoparticles-mulberry extracts films capable of monitoring pH variations. International Journal of Biological Macromolecules, 108: 576-584, doi: https://doi.org/10.1016/j.ijbiomac.2017.12.049.
• Majid, I., Nayik, G.A., Dar, S.M., Nanda, V. (2016). Novel food packaging technologies: Innovations and future prospective. Journal of the Saudi Society of Agricultural Sciences, doi: https://doi.org/10.1016/j.jssas.2016.11.003.
• Mills, A., Hawthorne, D., Burns, L., Hazafy, D. (2017). Novel temperature-activated humidity-sensitive optical sensor. Sensors and Actuators B: Chemical, 240: 1009-1015, doi: https://doi.org/10.1016/j.snb.2016.08.182.
• Mohebi, E., Marquez, L. (2015). Intelligent packaging in meat industry: An overview of existing solutions. Journal of Food Science and Technology, 52(7): 3947-3964, doi: 10.1007/s13197-014-1588-z.
• Morsy, M.K., Zór, K., Kostesha, N., Alstrøm, T.S., Heiskanen, A., El-Tanahi, H., Sharoba, A., Papkovsky, D., Larsen, J., Khalaf, H., Jakobsen, M.H., Emnéus, J. (2016). Development and validation of a colorimetric sensor array for fish spoilage monitoring. Food Control, 60: 346-352, doi: https://doi.org/10.1016/j.foodcont.2015.07.038.
• Musso, Y.S., Salgado, P.R., Mauri, A.N. (2016). Gelatin based films capable of modifying its color against environmental pH changes. Food Hydrocolloids, 61: 523-530, doi: https://doi.org/10.1016/j.foodhyd.2016.06.013.
• Niponsak, A., Laohakunjit, N., Kerdchoechuen, O., Wongsawadee, P. (2016). Development of smart colourimetric starch–based indicator for liberated volatiles during durian ripeness. Food Research International, 89: 365-372, doi: https://doi.org/10.1016/j.foodres.2016.08.038.
• Nopwinyuwong, A., Trevanich, S., Suppakul, P. (2010). Development of a novel colorimetric indicator label for monitoring freshness of intermediate-moisture dessert spoilage. Talanta, 81(3): 1126-1132, doi: https://doi.org/10.1016/j.talanta.2010.02.008.
• O’Grady, M.N., Kerry, J.P. (2008). Smart Packaging Technologies and Their Application in Conventional Meat Packaging Systems. In: Meat Biotechnology, Toldrá, F. (chief ed.), Springer, New York, 425-451, doi: 10.1007/978-0-387-79382-5_19.
• Otles, S., Sahyar, B.Y. (2016). Chapter 13 - Intelligent Food Packaging. In: Comprehensive Analytical Chemistry, Scognamiglio, V., Rea, G., Arduini, F., Palleschi, G. (ed.), Elsevier, 377-387, doi: https://doi.org/10.1016/bs.coac.2016.04.010.
• Öksüztepe, G., Beyazgül, P. (2015). Akıllı Ambalajlama Sistemleri ve Gıda Güvenliği. Fırat Üniversitesi Sağlık Bilimleri Veteriner Dergisi, 29(1): 67-74.
• Pereira, V.A., de Arruda, I.N.Q., Stefani, R. (2015). Active chitosan/PVA films with anthocyanins from Brassica oleraceae (Red Cabbage) as Time–Temperature Indicators for application in intelligent food packaging. Food Hydrocolloids, 43: 180-188, doi: https://doi.org/10.1016/j.foodhyd.2014.05.014.
• Realini, C.E., Marcos, B. (2014). Active and intelligent packaging systems for a modern society. Meat Science, 98(3): 404-419, doi: https://doi.org/10.1016/j.meatsci.2014.06.031.
• Salinas, Y., Ros-Lis, J.V., Vivancos, J., Martínez-Máñez, R., Aucejo, S., Herranz, N., Lorente, I., Garcia, E. (2014). A chromogenic sensor array for boiled marinated turkey freshness monitoring. Sensors and Actuators B: Chemical, 190: 326-333, doi: https://doi.org/10.1016/j.snb.2013.08.075.
• Salinas, Y., Ros-Lis, J.V., Vivancos, J., Martínez-Máñez, R., Marcos, M.D., Aucejo, S., Herranz, N., Lorente, I., Garcia, E. (2014). A novel colorimetric sensor array for monitoring fresh pork sausages spoilage. Food Control, 35(1): 166-176, doi: https://doi.org/10.1016/j.foodcont.2013.06.043.
• Saliu, F., Pergola, R. D. (2018). Carbon dioxide colorimetric indicators for food packaging application: Applicability of anthocyanin and poly-lysine mixtures. Sensors and Actuators B: Chemical, 258: 1117-1124, doi: https://doi.org/10.1016/j.snb.2017.12.007.
• Shimoni E., Anderson E.M., Labuza T.P. (2001). Reliability of time temperature indicators under temperature abuse. Journal of Food Science, 66: 1337–1340, doi: https://doi.org/10.1111/j.1365-2621.2001.tb15211.x.
• Shin, J., Selke, S.E.M. (2014). 11-Food Packaging. In: Food Processing: Principles and Applications (Second Edition), Clark, S., Jung, S., Lamsal, B. (ed.), John Wiley & Sons, 249-273.
• Shukla, V., Kandeepan, G., Vishnuraj, M.R., Soni, A. (2016). Anthocyanins Based Indicator Sensor for Intelligent Packaging Application. Agricultural Research, 5(2): 205-209, doi: 10.1007/s40003-016-0211-0.
• Singh, R.P., Heldman, D.R. (2014). Chapter 15 - Packaging Concepts. In: Introduction to Food Engineering (Fifth Edition), San Diego: Academic Press, 767-791.Tang, Z., Yang, J., Yu, J., Cui, B. (2010). A Colorimetric Sensor for Qualitative Discrimination and Quantitative Detection of Volatile Amines. Sensors, 10(7): 6463, doi: https://doi.org/10.3390/s100706463.
• Smolander, M. (2008). Freshness indicators and food packaging. In: Smart Packaging Technologies for Fast Moving Consumer Goods, Kerry, J., Butler, P. (ed.), John Wiley & Sons, England, 111-127.
• Taoukis, P., Tsironi, T. (2016). 5 - Smart Packaging for Monitoring and Managing Food and Beverage Shelf Life. In: The Stability and Shelf Life of Food (Second Edition), Subramaniam, P., Wareing, P., Woodhead Publishing, 141-168.
• Üçüncü, M. (2011). Gıda Ambalajlama Teknolojisi. Ambalaj Sanayicileri Derneği İktisadi İşletmesi, İstanbul, Türkiye, 896 s.
• Vanderroost, M., Ragaert, P., Devlieghere, F., Meulenaer, B.D. (2014). Intelligent food packaging: The next generation. Trends in Food Science & Technology, 39(1): 47-62, doi: https://doi.org/10.1016/j.tifs.2014.06.009.
• Wei, Y., Cheng, C., Ho, Y., Tsai, M., Mi, F. (2017). Active gellan gum/purple sweet potato composite films capable of monitoring pH variations. Food Hydrocolloids, 69: 491-502, doi: https://doi.org/10.1016/j.foodhyd.2017.03.010.
• Xiao, Y., Jiaojiao, J., Guohua, H., Fangyuan, Y., Minmin, W., Jie, H., Xiaoguo, Y., Shanggui, D. (2014). Determination of the Freshness of Beef Strip Loins (M. longissimus lumborum) Using Electronic Nose. Food Analytical Methods, 7(8): 1612-1618, doi: 10.1007/s12161-014-9796-8.
• Yam, K.L., Paul, T., Miltz, J. (2005). Intelligent Packaging:Concepts and Applications. Journal of Food Science, 70(1): 1–9, doi: https://doi.org/10.1111/j.1365-2621.2005.tb09052.x.
• Yoshida, C.M.P., Maciel, V.B.V., Mendonça, M.E.D., Franco, T.T. (2014). Chitosan biobased and intelligent films: Monitoring pH variations. LWT - Food Science and Technology, 55(1): 83-89, doi: https://doi.org/10.1016/j.lwt.2013.09.015.
• Yüksel, M.E., Zaim, A.H. (2009). Yeni nesil teknoloji olarak RFID, RFID sistem yapıları ve bir RFID sistem tasarımı yaklaşımı. 5. Uluslararası İleri Teknolojiler Sempozyumu (IATS’09), 13-15 Mayıs 2009, Karabük, Türkiye.
• Zaragozá, P., Fuentes, A., Ruiz-Rico, M., Vivancos, J., Fernández-Segovia, I., Ros-Lis, J.V., Barat, J.M., Martínez-Máñez, R. (2015). Development of a colorimetric sensor array for squid spoilage assessment. Food Chemistry, 175: 315-321, doi: https://doi.org/10.1016/j.foodchem.2014.11.156.
• Zhai, X., Shi, J., Zou, X., Wang, S., Jiang, C., Zhang, J., Huang, X., Zhang, W., Holmes, M. (2017). Novel colorimetric films based on starch/polyvinyl alcohol incorporated with roselle anthocyanins for fish freshness monitoring. Food Hydrocolloids, 69: 308-317, doi: https://doi.org/10.1016/j.foodhyd.2017.02.014.
• Zhang, J., Zou, X., Zhai, X., Huang, X., Jiang, C., Holmes M. (2018). Preparation of an Intelligent pH Film Based on Biodegradable Polymers and Roselle Anthocyanins for Monitoring Pork Freshness. Food Chemistry, 272: 306-312, doi: https://doi.org/10.1016/j.foodchem.2018.08.041.
• Zhang, X., Lu, S., Chen, X. (2014). A visual pH sensing film using natural dyes from Bauhinia blakeana Dunn. Sensors and Actuators B: Chemical, 198: 268-273, doi: https://doi.org/10.1016/j.snb.2014.02.094.