Jung Han. Innovations in Food Packaging
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Innovations in Food Packaging
by Jung Han
• ISBN: 0123116325
• Publisher: Elsevier Science & Technology Books
• Pub. Date: May 2005
Contributors
Aaron L. Brody (Ch. 25), Packaging/Brody, Inc., PO Box 956187, Duluth, GA
30095,
USA
Roberto A. Buffo (Ch. 4, 14, 17), Department of Food Science, University of
Manitoba, Winnipeg, Manitoba R3T 2N2, Canada
Luis Cisneros-Zevallos (Ch. 11), Department of Horticultural Sciences,
Texas
A&M
University, College Station, TX 77843, USA
Kay Cooksey (Ch. 18), Department of Packaging Science, Clemson University, 228
Poole Agricultural Center, Box 340320, Clemson, SC 29634, USA
John D. Floros (Ch. 10), The Pennsylvania State University, Department of Food
Science, 111 Borland Laboratory, University Park, PA 16802, USA
Aristippos Gennadios
(Ch.
15),
Materials Science Group, Research and Development,
Banner Pharmacaps Inc., 4125 Premier
Drive,
High Point, NC 27265, USA
Alexander O. Gill (Ch. 13), Department of Food Science, University of Manitoba,
Winnipeg, Manitoba R3T 2N2, Canada
Colin O. Gill (Ch. 13), Agriculture and Agri-Food Canada, Lacombe Research
Centre, 6000 C & E Trail, Lacombe, Alberta T4L IWl, Canada
Nathalie Gontard (Ch. 16), Joint Research Unit "Agro-polymers Engineering and
Emerging Technologies", ENSA.M, INRA, UM II, CIRAD, 2 Place R Viala, R
34060, Montpellier, France
Stephane Guilbert (Ch. 16), Joint Research Unit "Agro-polymers Engineering and
Emerging Technologies", ENSA.M, INRA, UM II, CIRAD, 2 Place P Viala, F
34060, Montpellier, France
Jung H. Han (Ch. 1, 2, 4, 6, 9, 15 and 17), Department of Food Science, University
of Manitoba, Winnipeg, Manitoba R3T 2N2, Canada
Mark A. Hepp (Ch. 26), US Food and Drug Administration, Office of Food
Additive Safety, HFS-275, 5100 Paint Branch Parkway, College Park, MD
20740, USA
Colin H. L. Ho (Ch. 9) Department of Food Science, University of Manitoba,
Winnipeg, Manitoba R3T 2N2, Canada
Richard A. HoUey (Ch. 14), Department of Food Science, University of Manitoba,
Winnipeg, Manitoba R3T 2N2, Canada
John M. Krochta (Ch. 11, 22, 23), Department of Food Science & Technology,
University of CaUfomia, One Shields
Avenue,
Davis, CA 95616, USA
Contributors xiii
Monique Lacroix (Ch. 18, 20), INKS - Institut Armand-Frappier, Research
Laboratories in Sciences Applied to Food, Canadian Irradiation Center, 531 des
Prairies boulevard, Laval, Quebec, N7V 1B7, Canada
Dong Sun Lee (Ch. 7), Division and Food Science and Biotechnology, Kyungnam
University, Masan
631-701,
South Korea
Canh
Le Tien
(Ch.
20),
Universite du Qubec
a
Montreal,
Department of Chemistry and
Biochemistry, C.
P.
8888, Succ.
Centre
Ville,
Montreal, Quebec H3C 3P8, Canada
Zhiqiang Liu (Ch. 19), Department of Food Science, University of Manitoba,
Winnipeg, Manitoba R3T 2N2, Canada
Konstantinos I. Matsos (Ch.
10),
The Pennsylvania State University, Department of
Food Science, 6 Borland Laboratory, University Park, PA 16802, USA
Mina McDaniel (Ch. 24), Department of Food Science & Technology, 100 Wiegand
Hall, Oregon State University, CorvaHs, OR
97331,
USA
Seacheol Min (Ch. 27), Department of Food Science and Technology, University of
CaUfornia, One Shields
Avenue,
Davis, CA 95616, USA
Maria B. Perez-Gago (Ch. 22) Department of Postharvest, Instituto Valenciano de
Investigaciones Agrarias, Mondada, Spain 46113
Jong Whan Rhim (Ch. 21), Department of Food Engineering, Mokpo Natl.
University, Chonnam 534-729, South Korea
EvangelinaT. Rodrigues
(Ch.
9),
Department of Food Science, University of Manitoba,
Winnipeg, Manitoba R3T 2N2, Canada
Michael L. Rooney (Ch. 5, 8), Food Science Australia, CSIRO, North Ryde, NSW
1670,
Australia
Martin G. Scanlon (Ch. 2), Department of Food Science, University of Manitoba,
Winnipeg, Manitoba R3T 2N2, Canada
Thomas H. Shellhammer (Ch. 21), Department of Food Science & Technology,
Oregon State University, Corvalis, OR
97331,
USA
Nepal Singh (Ch. 3), Department of Food Science & Technology, University of
Georgia, Athens, GA 30602, USA
Rakesh K. Singh (Ch. 3), Department of Food Science & Technology, University of
Georgia, Athens, GA 30602, USA
Yoon S. Song (Ch. 26), US Food and Drug Administration, Division of Food
Processing and Packaging, HFH-450, National Center for Food Safety and
Technology, 6502 South Archer Road, Summit-Argo, IL
60501,
USA
Rungsinee Sothornvit (Ch. 23), Department of Food Engineering, Faculty of
Engineering at Kamphaengsaen, Kasetsart University, Kamphengsaen Campus,
Nakhonpathom 73140, Thailand
Kevin C. Spencer (Ch. 12), Spencer Consulting, 424 Selbome Road, Riverside, IL
60546,
USA
Q. Howard Zhang (Ch. 27), Department of Food Science and Technology, The Ohio
State University, 2015 Fyffe Road, 110 Parker Food Science and Technology
Building, Columbus, OH 43210, USA
Yachuan Zhang (Ch. 4), Department of Food Science, University of Manitoba,
Winnipeg, Manitoba, R3T 2N2, Canada
Yanyun Zhao (Ch. 24), Department of Food Science & Technology, 100 Wiegand
Hall, Oregon State University, CorvaUs, OR
97331,
USA
Preface
For two
years in
a row
in
2001
and
2002,1 was
privileged
to
host symposia
at the
annual
meetings of Canadian Institute of Food Science and Technology in Toronto and
Edmonton, under
the
title of "New Developments in Food
Packaging"
and "Active Food
Packaging," respectively. Both symposia were quite successful as they provided such
invaluable opportunities for the general participants and invited speakers to share with
one another their scholarly interests and practical experiences. So I have imposed upon
myself an obligation
to
put
the
shiny fruits borne in the course of these events in a single
basket with a view to extending the network of
active
packaging specialists. All of the
invited speakers and other experts in food packaging have contributed
to
this book.
Food packaging was originally conceived to secure proper preservation of food in a
container by protecting it from the influence of the environmental
elements.
Current
inno-
vations of food packaging technology are geared
to
ensuring better protection, more effi-
cient quality preservation, and enhanced safety. In addition, active packaging facilitates
increased functionality of
a
package:
now a food package is expected to be informative,
easy-to-handle and disposal-friendly By addressing selective topics of these extended
functions of food packaging, this book as a whole attempts to modify the traditional
notion of food packaging.
This volume was designed to benefit those who are interested in innovative technol-
ogy of food packaging in general, and experienced field packaging specialists and
graduate-level food scientists in particular. This book will be useful as a textbook not
only for extension programs of food packaging development in food industry but also
for advanced graduate-level food packaging courses.
The text consists of five
parts:
(1) fundamental theories covering physical chemistry
background and quality preservation of
foods;
(2) active packaging research and devel-
opment; (3) modified atmosphere packaging of fresh produce, meats and ready-to-eat
products; (4) edible and biodegradable coatings and fihns; and (5) commercialization
aspects of these new packaging technologies. Each part is divided into chapters of
sub-
ject review and detailed technical information. All chapters have been peer-reviewed by
responsible professionals to ensure scientific rigor.
This book would not have been possible without the contribution of the chapter
authors. They are my mentors, colleagues and academic family members. My special
thanks go to Elsevier Academic Press staff in London for initiating the publication
process and to Elsevier Academic Press staff
in
Amsterdam for completing it.
JungH.
Han,
Ph.D.
Table of Contents
1 New technologies in food packaging : overview 3
2 Mass transfer of gas and solute through packaging materials 12
3 Quality of packaged foods 24
4 Surface chemistry of food, packaging and biopolymer materials
45
5 Introduction to active food packaging technologies 63
6 Antimicrobial packaging systems 80
7
Packaging containing natural antimicrobial or antioxidative
agents
108
8 Oxygen-scavenging packaging 123
9 Intelligent packaging 138
10 Introduction to modified atmosphere packaging 159
11
Internal modified atmospheres of coated fresh fruits and
vegetables : understanding relative humidity effects
173
12 Modified atmosphere packaging of ready-to-eat foods 185
13 Preservative packaging for fresh meats, poultry, and fin fish 204
14 Centralized packaging systems for meats 227
15 Edible films and coatings : a review 239
16
Agro-polymers for edible and biodegradable films : review of
agricultural polymeric materials, physical and mechanical
characteristics
263
17 Edible films and coatings from plant origin proteins 277
18 Edible films and coatings from animal-origin proteins 301
19 Edible films and coatings from starches 318
20 Edible films and coatings from non-starch polysaccharides 338
21 Lipid-based edible films and coatings 362
22 Emulsion and bi-layer edible films 384
23 Plasticizers in edible films and coatings 403
24
Sensory quality of foods associated with edible film and coating
systems and shelf-life extension
434
25
Commercial uses of active food packaging and modified
atmosphere packaging systems
457
26
US Food and Drug Administration approach to regulating
intelligent and active packaging components
475
27 Packaging for non-thermal food processing 482
New technologies in
food packaging:
overview
JungH, Han
Introduction 3
Developments in food processing and packaging 5
Food packaging technologies 6
New food-processing technologies 9
Future trends in food packaging 10
References 10
Introduction
Packaging is one of the most important processes to maintain the quaUty of food
products for storage, transportation and end-use (Kelsey, 1985). It prevents quality
deterioration and facilitates distribution and marketing. The basic functions of pack-
aging are protection, containment, information and convenience (Kelsey, 1985). A
good package can not only preserve the food quality but also significantly contribute
to a business profit. Beyond the major fiinction of preservation, packaging also has
secondary functions - such as selling and sales promotion. However, the main func-
tion of food packaging is to achieve preservation and the safe delivery of food prod-
ucts until consumption. During distribution, the quality of the food product can
deteriorate biologically and chemically as well as physically. Therefore, food pack-
aging contributes to extending the shelf life and maintaining the quality and the safety
of the food products.
Yokoyama (1985) suggested the conditions necessary to produce appropriate
packaging:
1.
Mass production
2.
Reasonable and efficient packaging material
3.
Suitable structure and form
Innovations in Food Packaging Copyright © 2005 Elsevier Ltd
ISBN: 0-12-311632-5 All rights of reproduction in any form reserved
4 Innovations in Food Packaging
4.
Convenience
5.
Consideration of disposal.
Therefore, according to these conditions, packaging design and development
includes not only the industrial design fields, creativity and marketing tools, but also
the areas of engineering and environmental science. Preservation, convenience and
the other basic functions of packaging are certainly important, but its disposal should
be treated as an important aspect of packaging development. This is a problem in
package development that may confront us in the future.
The food industry uses a lot of packaging materials, and thus even a small reduction
in the
amount of materials used for each package would result in a significant cost reduc-
tion, and may improve solid waste problems. Packaging technology has attempted to
reduce the volume and/or weight of materials in efforts to minimize resources and
costs.
Several trends in the food packaging evolution have been remarkable (Testin
and Vergano, 1990), including source reduction, design improvement for convenience
and handling, and environmental concerns regarding packaging materials and
processes. Food packaging has evolved from simple preservation methods to conven-
ience, point-on-purchase (POP) marketing, material reduction, safety, tamper-proofing,
and environmental issues (Stilwell et ai, 1991; see Table 1.1). Since the World Trade
Center tragedy in 2001, food technologists have focused their attention on revising
packaging systems and package designs to increase food safety and security. The level
of concern regarding the use of food and water supplies as a form of bioterrorism has
increased (Nestle, 2003). Therefore, many applications of active packaging will be
commercially developed for the security and safety enhancement of food products.
Although food packaging has evolved in its various functions, every package still
has to meet the basic functions. Food packaging reduces food waste and spoilage dur-
ing distribution, and decreases the cost of preservation facilities. It extends the shelf
life of
foods,
and provides safe foods to the consumers. A good package has to main-
tain the safety and quality of foods as well as being convenient, allowing sales pro-
motion, and addressing environmental issues.
The quality of the packaged food is directly related to the food and packaging
material attributes. Most food products deteriorate in quality due to mass transfer
phenomena, such as moisture absorption, oxygen invasion, flavor loss, undesirable
odor absorption, and the migration of packaging components into the food (Kester
iil^^il^l^^ii^^
Period Functions and issues
1960s Convenience, POP marketing
1970s Lightweight, source reduction, energy saving
1980s Safety, tamper-evidence
1990s Environmental impact
2000s Safety and security
*1960s-1990s data are from Stilwell
etal.
(1991).
New technologies in food packaging: overview 5
and Fennema, 1986; Debeaufort et al, 1998). These phenomena can occur between
the food product and the atmospheric environment, between the food and the packag-
ing materials, or among the heterogeneous ingredients in the food product itself
(Krochta, 1997). Therefore, mass transfer studies on the migration of package com-
ponents and food ingredients, on the absorption and desorption of volatile ingredi-
ents,
flavors and moisture, on gas permeation, and on the reaction kinetics of
oxidation and ingredient degradation are essential for food packaging system designs.
Developments in food processing and packaging
Year after year, technology becomes better. Most developments in the field of food
technology have been oriented towards processing food products more conveniently,
more efficiently, at less cost, and with higher quality and safety levels. Traditional
thermal processes have offered tremendous developments in the food processing indus-
try; these include commercial sterilization, quality preservation, shelf-life extension
and safety enhancement. Extended shelf-stable products manufactured by retorting or
aseptic processing are available in any grocery store and do not require refrigeration.
These types of products are very convenient at any place or
time
and are easy
to
handle,
therefore benefiting producers, processors, distributors, retailers and consumers. The
major function of extended shelf-stable food packaging is barrier protection against
the invasion of micro-organisms.
Beyond
this
simple barrier function, there has been more research and development
regarding the introduction of new purposes to food packaging
systems.
Among these,
significant new
fianctional
packaging systems include active packaging, modified atmos-
phere packaging (MAP) and edible films/coatings. Figure 1.1 shows the number of
publications relating to these subjects in
the
last
14
years;
the data
were
collected from
Food Science and
Technology
Abstract^^
using these three topics as key
words.
Many
articles on MAP and edible
films/coatings
have been published, particularly since the
early
1990s,
while articles on active packaging
have
increased only
as
of the late 1990s.
Articles on
MAP
reached
100
publications per
year,
prior to articles on edible films/coat-
ings.
It is assumed that the reason why the number of articles on active packaging
remained low was because articles in this area used key words other than "active
packaging" - such as oxygen-scavenging packaging, antimicrobial packaging etc.
The development of new packaging functionalities has been possible because of
technological advances in food processing, packaging material science and machinery.
Among the many new technologies the development in processing and packaging
machinery is notable, leading to higher standards of regulation, hygiene, health and
safety. New software and part installations in unit operations have increasingly been
introduced, and high-speed automation has been achieved by using new servomotors
and software technologies such as the machine vision system (Tucker,
2003).
The pro-
cessing and packaging equipment has new
fimctions
that have increased safety, qual-
ity and productivity, and therefore it seems that the development of new packaging
functions may go hand in hand with the development of new processes, materials and
6 Innovations in Food Packaging
120
n r
1990 1991 1992 1993 1994 1995 1996 1997 1998 1999 2000 2001 2002 2003
Year
of
publication
Figure 1.1 Research publications on active packaging, edible films/coatings, and modified atmosphere
packaging. Data collected from Food Science and Technology Abstract™.
equipments. Packages may have new purposes if new functional packaging materials
and/or materials containing functional inserts are used. Developing new packaging
technologies not only implies new materials but also new packaging design systems.
Food packaging technologies
Extra active functions of packaging systems
Many new "extra" functions have been introduced in active packaging technologies,
including oxygen-scavenging and intelligent functions, antimicrobial activity, atmos-
phere control, edibility, biodegradability etc. Food packaging performs beyond its
conventional protective barrier property. The new active packaging systems increase
security, safety, protection, convenience, and information delivery. Active packaging
systems extend the shelf life of food products by maintaining their quality longer,
increase their safety by securing foods from pathogens and bioterrorism, and enhance
the convenience of food processing, distribution, retailing and consumption.
There are many applications of active packaging technologies, several of which
have been commercialized and are used in the food industry; these include oxygen-
scavenging, carbon dioxide-absorbing, moisture-scavenging (desiccation) and antimi-
crobial systems. Oxygen-scavenging systems have been commercialized in
the
form of
a sachet that
removes
oxygen (Figure
1.2).
An
oxygen-free environment can prevent food