Active Packaging <br> Active Packaging is a new concept of food packaging. It refers to the use of oxygen scavenger, antibacterial agent, odor (corrosive) eliminator, moisture and carbon dioxide control agent to extend the shelf life of food and improve its safety. And improve the sensory packaging technology. Active packaging is divided into three categories: removal, emissions, or other.
1. Deoxygenation of oxygen is one of the important factors that cause food spoilage. Oxygen-removing agents help prevent the preservation of foods deteriorating due to oxygen, and the use of internally-mounted oxygen scavengers can reduce the concentration of oxygen in the package to 0.01%, which is much lower than that controlled by vacuum, inflation, and gas barriers. The oxygen concentration. Japan's Mitsubishi Gas Chemicals Yoshihisa Sakakibara has launched a divalent iron-based paste-type oxygen scavenger product. This product can be effectively removed from the inside of the package by affixing it to the inner side of the package or fixing it on the internal label. Tests have shown that packaging orange juice with a barrier layer polyethylene containing an oxygen scavenger, the oxygen content is still zero for 0 days at 4°C; after one year, the vitamin loss of the product is less than half compared with conventional barrier packaging. The use of this technology to package wine, wine, etc., compared with the traditional gas barrier packaging, the shelf life increased by 33%. At present, the development of oxygen scavenger is actively being carried out globally. There are more than 60 kinds of worldwide patents relating to internally attached oxygen scavengers and 50 kinds of plastic packaging materials concerning oxygen removal.
2. Several synthetic and natural antibacterial active substances used in the packaging of antimicrobial agents are: organic acids (propionic acid, benzoic acid, sorbic acid), bacteriocins (nisin), spice extracts (thymol, thyme) Sulphur), thiosulphate, enzymes (peroxidase, lysozyme), proteins (with albumin), isothiocyanates (allylisothiocyanates), fungicides (benzofen), Chelating agents (EDTA), metals (As), etc.
Diclosan, a derivative of diphenyl ether called chlorophenol DP-300, is a commercial antibacterial agent in the recent market. The product has a safe and long-lasting antibacterial effect and is also a "clean interface" protectant. Chlorine dioxide is a highly active, broad-spectrum anti-microbial growth agent with a low concentration (as low as 0.05x10 (negative 6th power) -5x10 [negative 6th power]), and the final product of the reaction is chloride. It is non-toxic and harmless. Chlorine dioxide is used as a food "packaging" mainly applied to the control of microorganisms in the water or wetted part of the bottom of a tray containing fresh foods in supermarkets.
3. Antimicrobial membranes are now researching and developing high-efficiency anti-microbial packaging materials. This kind of packaging can slowly release an anti-microbial ingredient, which can significantly extend the shelf life of food and improve food quality. Antibacterial membrane is a typical representative of such materials, which can be roughly divided into two types: one is that the antibacterial agent in the membrane migrates to the surface of the food; the other is that the antibacterial agent does not migrate to the surface of the food.
Silver salt is an antimicrobial agent used in Japan. The zeolite synthesized by replacing part of sodium ions with silver ions is directly added to the film material that is in contact with food, and silver ions are slowly released to produce a long-lasting antibacterial effect. .
Australia is developing antibacterial membranes that use S02 to control mold growth in fruit products. Obviously, S02 as a gas may penetrate into the product, but it can bleach the fruit and produce a bad sensory effect.
Modified Atmosphere Packaging (MAP)
It refers to the use of materials with good sealing properties to package foods, and uses certain methods to regulate the gas environment within the package to slow the oxidation rate, inhibit the growth of microorganisms and prevent enzymatic reactions, thereby prolonging the shelf life of the product. However, modified atmosphere packaging cannot control the growth of all microorganisms, and its antibacterial effect is also affected by temperature.
The methods of achieving air conditioning in the packaging are: (1) Based on the respiratory metabolism of foods (such as fruits and vegetables), combined with the production rate and oxygen consumption rate of carbon dioxide to form a balanced concentration system. (2) Before packing and sealing, remove the air and inject a mixed gas. (3) Adding a substance to the packaging material or attaching a substance to the inside of the packaging film to change the gas composition within the packaging film.
Information Packaging <br> This is a new type of modern intelligent packaging technology. In food packaging, electronic indicators such as anti-theft, anti-counterfeiting, indicating time-temperature and indicating food corruption are installed. These intelligent devices (ie, consumer indicators) can tell consumers the real situation of the food they want to purchase. Time-Temperature Indicators (TTIs) are quality monitoring systems based on chemistry, mechanics, enzymology, microbiology, etc. They can indicate changes in the temperature of packaged foods and decrease in quality due to temperature changes. Level. TTI as the "consumer indicator" is its highest goal. Information packaging has been used in supermarkets in France, Italy and other countries.
Research Dynamics and Attention Problems At present, some experts in the world are exploring some new packaging fields. They believe that the application of oxygen scavenger and the extraction of non-toxic and harmless antibacterial substances from living organisms will be promising. However, the deoxygenation system must be proven and economically viable, and the extracted antimicrobial can be immobilized directly on the inside of the membrane without having to migrate to the surface of the food to function. For example, nisin extracted from a microorganism can theoretically be attached directly to the inside of a membrane that comes into contact with food.
The next generation of food packaging will undoubtedly combine the use of several active ingredients (currently unknown). It is expected that more and better food packaging will appear in the future.
When developing antibiotic or antibacterial membranes, consider the following issues:
(1) The antibacterial range of the membrane. For example, MAP only inhibits corruption and cannot control the growth of pathogens will lead to food safety problems.
(2) The mechanism and physical characteristics of the antimicrobial agent in the antimicrobial film. For example, the strong antibacterial activity of the antibacterial agent may weaken the sealing performance of the package, and thus affect the safety.
(3) The antibacterial activity of the antibacterial agent is to reduce cell increase or cause cell death.
(4) The extent to which antibacterial agents have migrated to food and toxicological and regulatory issues.
1. Deoxygenation of oxygen is one of the important factors that cause food spoilage. Oxygen-removing agents help prevent the preservation of foods deteriorating due to oxygen, and the use of internally-mounted oxygen scavengers can reduce the concentration of oxygen in the package to 0.01%, which is much lower than that controlled by vacuum, inflation, and gas barriers. The oxygen concentration. Japan's Mitsubishi Gas Chemicals Yoshihisa Sakakibara has launched a divalent iron-based paste-type oxygen scavenger product. This product can be effectively removed from the inside of the package by affixing it to the inner side of the package or fixing it on the internal label. Tests have shown that packaging orange juice with a barrier layer polyethylene containing an oxygen scavenger, the oxygen content is still zero for 0 days at 4°C; after one year, the vitamin loss of the product is less than half compared with conventional barrier packaging. The use of this technology to package wine, wine, etc., compared with the traditional gas barrier packaging, the shelf life increased by 33%. At present, the development of oxygen scavenger is actively being carried out globally. There are more than 60 kinds of worldwide patents relating to internally attached oxygen scavengers and 50 kinds of plastic packaging materials concerning oxygen removal.
2. Several synthetic and natural antibacterial active substances used in the packaging of antimicrobial agents are: organic acids (propionic acid, benzoic acid, sorbic acid), bacteriocins (nisin), spice extracts (thymol, thyme) Sulphur), thiosulphate, enzymes (peroxidase, lysozyme), proteins (with albumin), isothiocyanates (allylisothiocyanates), fungicides (benzofen), Chelating agents (EDTA), metals (As), etc.
Diclosan, a derivative of diphenyl ether called chlorophenol DP-300, is a commercial antibacterial agent in the recent market. The product has a safe and long-lasting antibacterial effect and is also a "clean interface" protectant. Chlorine dioxide is a highly active, broad-spectrum anti-microbial growth agent with a low concentration (as low as 0.05x10 (negative 6th power) -5x10 [negative 6th power]), and the final product of the reaction is chloride. It is non-toxic and harmless. Chlorine dioxide is used as a food "packaging" mainly applied to the control of microorganisms in the water or wetted part of the bottom of a tray containing fresh foods in supermarkets.
3. Antimicrobial membranes are now researching and developing high-efficiency anti-microbial packaging materials. This kind of packaging can slowly release an anti-microbial ingredient, which can significantly extend the shelf life of food and improve food quality. Antibacterial membrane is a typical representative of such materials, which can be roughly divided into two types: one is that the antibacterial agent in the membrane migrates to the surface of the food; the other is that the antibacterial agent does not migrate to the surface of the food.
Silver salt is an antimicrobial agent used in Japan. The zeolite synthesized by replacing part of sodium ions with silver ions is directly added to the film material that is in contact with food, and silver ions are slowly released to produce a long-lasting antibacterial effect. .
Australia is developing antibacterial membranes that use S02 to control mold growth in fruit products. Obviously, S02 as a gas may penetrate into the product, but it can bleach the fruit and produce a bad sensory effect.
Modified Atmosphere Packaging (MAP)
It refers to the use of materials with good sealing properties to package foods, and uses certain methods to regulate the gas environment within the package to slow the oxidation rate, inhibit the growth of microorganisms and prevent enzymatic reactions, thereby prolonging the shelf life of the product. However, modified atmosphere packaging cannot control the growth of all microorganisms, and its antibacterial effect is also affected by temperature.
The methods of achieving air conditioning in the packaging are: (1) Based on the respiratory metabolism of foods (such as fruits and vegetables), combined with the production rate and oxygen consumption rate of carbon dioxide to form a balanced concentration system. (2) Before packing and sealing, remove the air and inject a mixed gas. (3) Adding a substance to the packaging material or attaching a substance to the inside of the packaging film to change the gas composition within the packaging film.
Information Packaging <br> This is a new type of modern intelligent packaging technology. In food packaging, electronic indicators such as anti-theft, anti-counterfeiting, indicating time-temperature and indicating food corruption are installed. These intelligent devices (ie, consumer indicators) can tell consumers the real situation of the food they want to purchase. Time-Temperature Indicators (TTIs) are quality monitoring systems based on chemistry, mechanics, enzymology, microbiology, etc. They can indicate changes in the temperature of packaged foods and decrease in quality due to temperature changes. Level. TTI as the "consumer indicator" is its highest goal. Information packaging has been used in supermarkets in France, Italy and other countries.
Research Dynamics and Attention Problems At present, some experts in the world are exploring some new packaging fields. They believe that the application of oxygen scavenger and the extraction of non-toxic and harmless antibacterial substances from living organisms will be promising. However, the deoxygenation system must be proven and economically viable, and the extracted antimicrobial can be immobilized directly on the inside of the membrane without having to migrate to the surface of the food to function. For example, nisin extracted from a microorganism can theoretically be attached directly to the inside of a membrane that comes into contact with food.
The next generation of food packaging will undoubtedly combine the use of several active ingredients (currently unknown). It is expected that more and better food packaging will appear in the future.
When developing antibiotic or antibacterial membranes, consider the following issues:
(1) The antibacterial range of the membrane. For example, MAP only inhibits corruption and cannot control the growth of pathogens will lead to food safety problems.
(2) The mechanism and physical characteristics of the antimicrobial agent in the antimicrobial film. For example, the strong antibacterial activity of the antibacterial agent may weaken the sealing performance of the package, and thus affect the safety.
(3) The antibacterial activity of the antibacterial agent is to reduce cell increase or cause cell death.
(4) The extent to which antibacterial agents have migrated to food and toxicological and regulatory issues.
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