Ekmeklerde Aktif Paketleme Uygulamaları

Changes on consumer preferences lead to innovations and improvements in new packaging technologies. With these new developments passive packaging technologies aiming to protect food nowadays have left their place to active and intelligent packaging technologies that have other various functions beside protection of food. Active packaging is defined as an innovative packaging type and its usage increases the shelf life of food significantly. Applications of active packaging have begun to be used for packaging of breads. In this study active packaging applications in breads have been reviewed.

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Active and Intelligent Packaging with Phase Change Materials to Promote the Shelf Life Extension of Food Products

KnE Engineering ◽

10.18502/keg.v5i6.7037 ◽

2020 ◽

Author(s):

Sasi Madhan ◽

Christophe Espírito Santo ◽

Luís P. Andrade . ◽

Pedro D. Silva . ◽

Pedro D. Gaspar .

Keyword(s):

Phase Change ◽

Shelf Life ◽

Fruits And Vegetables ◽

Phase Change Materials ◽

Active Packaging ◽

Life Extension ◽

Box Dimension ◽

Intelligent Packaging ◽

Post Harvest ◽

Shelf Life Extension

Active packaging aims to extend the shelf life of fruits and vegetables using active agents such as Oxygen, Carbon-di-oxide, ethylene scavengers and moisture absorber. Intelligent packaging provides information about the fruits quality inside the package to the customer and this packaging technology detects the internal changes of fruits and vegetables using sensors and indicators. Further to improve the post-harvest storage PCM such as Rubitherm can be used depending on the package box dimension to remove the field heat from the products and maintain its temperature with low variation during transport and display. Gel packs having less weight with PET and PS can also be an alternate method in the packaging. The application of these technologies may lead to a revolution in post-harvest storage, transportation, and further retail sale. This paper reviews the theoretical principles of food packaging and recent developments in packaging technologies using PCMs. Keywords: Active packaging, Intelligent packaging, Phase change materials, Shelf life extension, Fruits

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Biobased intelligent packaging application

Proceedings - The Tenth International Symposium GRID 2020 ◽

10.24867/grid-2020-p40 ◽

2020 ◽

Author(s):

Aslı Beyler Çiğil ◽

Keyword(s):

Cellulose Acetate ◽

Intelligent Systems ◽

Color Change ◽

Consumer Preferences ◽

Uv Spectroscopy ◽

Contact Angles ◽

Active Packaging ◽

Cellulose Acetate Butyrate ◽

Intelligent Packaging ◽

Acetate Butyrate

Changes in consumer preferences in order to reach safe food have led to innovations in packaging technologies. Intelligent and active packaging is a constantly developed packaging technology that plans to offer safer and higher quality products. Active packaging refers to the inclusion of additives in the package in order to maintain and / or extend shelf life and product quality. Intelligent systems, on the other hand, are systems that monitor the status of packaged food during this entire period to provide information about the quality of the packaged during storage and transportation. The aim of this study is to produce a completely natural intelligent packaging material using rosehip extract and biopolymer, which is a substance that naturally changes color with pH. In this study, cellulose acetate butyrate biobased films containing different rates (1, 2.5, 5, 10 wt%) of rosehip extract were produced by solvent casting method. The chemical structure the rosehip containing biobased film and blank biobased film were characterized by ATR-FTIR. The transparency of prepared five different films were determined by UV spectroscopy. The color characteristic of blank and rosehip containing films measured with spectrophotometer. Surface energy of all films and contact angles were determined with goniometer. Biobased films were printed and printability parameters such as color, gloss, contact angle, surface tension were examined. It is concluded that blank biobased film is colorless, transparent and all biobased films have good printability. It was determined that the amount of rosehip extract increased the color change visibly. The biobased films obtained are pink in acidic medium and yellow-green in alkaline medium. The results prove that biobased film produced with rosehip extract and cellulose acetate butyrate can be used in intelligent packaging applications.

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Application of an Intelligent Sensor and Active Packaging System Based on the Bacterial Cellulose of Acetobacter xylinum to Meat Products

Sensors ◽

10.3390/s22020544 ◽

2022 ◽

Vol 22 (2) ◽

pp. 544

Author(s):

Andi Dirpan ◽

Muspirah Djalal ◽

Irma Kamaruddin

Keyword(s):

Shelf Life ◽

Meat Products ◽

Active Packaging ◽

Acetobacter Xylinum ◽

Garlic Extract ◽

Plate Count ◽

Solution Ph ◽

Packaging System ◽

Intelligent Packaging ◽

Packaging Films

Combining intelligent and active packaging serves the dual purpose of detecting color changes in food that reflect changes in its quality and prolonging its shelf life. This study developed an intelligent and active packaging system made from the cellulose of Acetobacter xylinum and assessed its ability to detect changes in the quality and to increase shelf-life of packaged fresh beef. The properties of the intelligent packaging’s sensor and active packaging films were determined. The application of this system to fresh beef stored at room temperature (28 ± 2 °C) for 24 h was tested. The color of the bromothymol blue (BTB) solution (pH 2.75) in the indicator of the intelligent packaging system changed from orange to dark green to indicate that beef quality changed from fresh to rotten. The meat treated with the active packaging with 10% and 15% garlic extract decayed on the 16th h. In contrast, the meat treated with the active packaging without the garlic extracts rotted on the 12th h. The shift in the indicator’s color was linearly related to the total plate count (TPC), total volatile basic nitrogen (TVBN), and pH of the meat packaged using the active packaging system. Therefore, BTB solution (pH 2.75) can be used as an intelligent packaging indicator that will allow consumers to assess the quality of packaged meat easily. As an antimicrobial agent, the addition of 10–15% garlic extract to the active packaging films can help delay the spoilage of packaged beef.

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