Smart packaging systems for food applications: a review

Abstract

Changes in consumer preference for safe food have led to innovations in packaging technologies. This article reviews about different smart packaging systems and their applications in food packaging, packaging research with latest innovations. Active and intelligent packing are such packaging technologies which offer to deliver safer and quality products. Active packaging refers to the incorporation of additives into the package with the aim of maintaining or extending the product quality and shelf life. The intelligent systems are those that monitor the condition of packaged food to give information regarding the quality of the packaged food during transportation and storage. These technologies are designed to the increasing demand for safer foods with better shelf life. The market for active and intelligent packaging systems is expected to have a promising future by their integration into packaging materials or systems.

Kualitas Fisik dan Sensoris Produk Susu Pasteurisasi pada Suhu dan Waktu Transportasi dalam Distribusi Pemasaran

“…Perubahan sineresis dan tekstur dari susu pasteurisasi berasal dari energi kinetik selama transportasai 72-129 jam. Menurut Biji, et al (2015),suhu sebagai salah satu faktor lingkungan terpenting yang menentukan kinetika pembusukan fisik, kimiawi dan mikroba dalam produk makanan. Indikator suhu dan waktu dimaksudkan untuk memberikan informasi tentang apakah suhu ambang batas telah terlampaui dari waktu ke waktu dan untuk memperkirakan jumlah minimum waktu yang dihabiskan suatu produk selama distribusidan penyimpanan, sehingga dapat mengontrol suhu untuk produk dingin atau beku.…”

Modelling the Melting Temperature of a Lipid‐based Critical Temperature Indicator: A Comparision Between Simplex-Lattice and Simplex-Centroid Designs

“…Time-temperature indicators available to the food industry may be classifi ed in critical temperature indicators, partial history indicators and complete history indicators (BIJI et al, 2015;PAVELKOVÁ, 2013). Irreversible temperature changes are usually denoted by visual response of mechanical deformation, color change by mechanical, chemical, enzymatic or microbiological mechanisms (Pavelková, 2013;Smolander and others, 2004; Wang and others., 2015; Zabala and others, 2015).…”

Lactic acid as potential substitute of acetic acid for dissolution of chitosan: preharvest application to Butterhead lettuce

“…Today, there is a worldwide trend to explore new alternatives against chemical treatments that control microbial growth, giving priority to methods that avoid negative side effects on human health or the environment (Biji et al 2015;Gol et al 2015;Meng et al 2008). In addition to this latter issue, the appearance of pathogens resistant to the synthetic fungicides is a growing issue of concern (Badawy and Rabea 2009;Edirisinghe et al 2014).…”

“…Chitosan has become a promising alternative treatment for fruit and vegetables due to its non-toxicity, antimicrobial activity, and elicitation of defense responses in plant tissue (Biji et al 2015;Edirisinghe et al 2014;Mohammadi et al 2015). Moreover, as a non-toxic biodegradable polymer, as well as an elicitor, chitosan has the potential to become a new class of plant protectant, assisting towards the goal of sustainable agriculture (Bautista-Baños et al 2006).…”