1. Intelligent packaging
Smart packaging

2. Intelligent packaging
monitors and gives information about the quality of the packed food;
is a system that monitors conditions surrounding food and gives information about its quality during transport and storage.
Intelligent package – cover with indicator.

3. Applications in practice
Controlling critical control points (HACCP).
The importance of consumers knowing what they are buying.

4. Types of indicators External indicators Internal indicators Others
Time-temperature indicators
Indicators of physical shock
Internal indicators
placed - in atmosphere of packaging
- part of the lid
Indicators of O2, CO2, MO and pathogens.
Others
Special line codes
Specific indicators

5. Indicator
Principle/reagents
Give information about
Application
Time-temperature
indicator
(ext.)
Mechanical,
chemical,
enzymatic
Storage conditions
Food stored under
chilled and frozen
conditions
Oxygen indicator
(int.)
Redox dyes
pH dyes
enzymes
package leak
Foods stored in
packages with reduced
oxygen concentration
Indicator of CO2
chemical
Foods package in MAP
or CAP
Microbial growth
indicators MO
(int/ext),
Freshness indicators
pH dyes,
All dyes reacting with
certain metabolites
Microbial quality of
foods (i.e. spoilage)
Perishable foods such
as meat, fish, poultry.
Pathogen indicators
Various chemical and
immunochemical methods
reacting with toxins
Specific pathogenic
bacteria such as
E. coli O157

6. A) Intelligent packaging to improve product quality and value
B) Intelligent packaging providing more comfort

7. A) Intelligent packaging to improve product quality and value
1. Freshness indicators and indicators of microbial quality.
Principle – interaction between food and indicator.
The resources for this interaction can be various substances of food e.g. glucose, CO2 , ammonia, DMA and TMA, biogenic amines, sulphuric compounds, ethanol, organic acid .....
Most of concepts are based on a colour change of the indicator.

8. a) Fresh Tag® Indicator sensitive to volatile nitrogen compounds.
Is typical for packaging of fish.
Colour change in response to the release of volatile amines, which are typical of ageing and degradation of fish meat by microorganism.
It is a label that contains a plastic chip with a reagent and „taper“, which passes into container.

9. b) Indicator of H2S
for determining the quality of poultry products packed in MAP.
Freshness indicator is based on the colour change of myoglobin by H2S, which is produced in considerable amounts during the ageing of packed poultry during storage.
The indicators were prepared by applying commercial myoglobin dissolved in a sodium phosphate buffer on small squares of agarose.

10. c) Chromogen indicators
based on a colour change of chromogenic substrates after reaction with enzymes produces by contaminating microbes,
suitable for detecting microbial contamination in liquid products.

11. d) Knife sampler of meat freshness
based on an assessment of the glucose gradient at the surface of meat.
On the surface of meat a MO primarily use glucose, sampler which indirectly determines the level of bacterial contamination and consequently the freshness of the product.

12. e) indicator Toxin GuardTM
System used PE packaging materials that contain immobilized antibodies to detect the presence of pathogenic bacteria (Salmonella, Campylobacter, E. coli O157, Listeria)
Bacterial toxin is bound to the immobilized antibody in contact with packaging material, reaction – colour change.

14. f) CO2 indicator
Monitoring the formation of CO2 generated by the growth of MO,
indicator responds to the change in pH by changing colour.

15. f) Indicators sensitive to pH change
These concepts are based on the use of pH-dyes, which change colour in the presence of volatile compounds produced during spoilage.

16. g) Indicators sensitive to miscellaneous microbial metabolites
A diamine dye-based sensor system responding to the presence of diacetyl vapour.
Diacetyl is a volatile compound evolving from meat.
Diacetyl migrating through the packaging material would react with the dye and induce a colour change.

20. 2. Temperature indicators
provide an overview of the temperatures that were actually exposed to packaged product
heating of food, cold chain
principle based on the physical, chemical, microbiological and enzymatic reactions
response = reversible colour change of indicator = mechanical deformation = movement of colour field etc.

21. Type of temperature indicators
Critical temperature indicators (CTI)
show exposure above (or below) a reference temperature. After crossing the critical temperature the indicator reversible changes colour of indicator.
Critical time-temperature indicators (CTTI)
respond to the change of critical time and critical temperature
Indicators of time and temperature
give a continuous, temperature dependent response throughout the product’s history

23. Chocolate
ideal temperature for consumption 22 ºC

24. Time-temperature indicators
3M Monitor Mark is diffusion-based indicator label and is on the color change of an oxidable chemical system controlled by temperature-dependent permeation through a film. The action is activated by a blue-dyed fatty acid ester diffusing along a wick.
Fresh-Check - is based on a solid state polymerization reaction, resulting in a highly coloured polymer. The response of the TTI is the colour change measurable as a decrease in reflectance
CheckPoint – enzymatic reaction

28. 3. Indicators of gas concentration
(leakage of packaging)
The principle of operation is based on changes in oxide-reduction-sensitive colours (e.g. methylene blue) due to chemical or enzymatic reactions or as a result of the colour pigments influence the pH shift.

29. O2 indicator
As indicator of cover leakage (MAP).
The increased concentration of O2 as the selected value in MA → indicator irreversibly changes colour → warns consumers that the product is not right (which is visually more noticeable on the product).
Verification of the effect of oxygen absorber.

30. Ageless-eye
O2 indicator tablet which controlling normal function of Ageless absorber
O2 concentration in atmosphere ≤ 0.1 % → indicator is pink
O2 concentration in atmosphere ≥ 0.5 % → indicator is blue

31. Indicator of microbial stability Disadvantage :
CO2 indicator
Monitoring of CO2 level in MAP – indicator of integrity of the packaging (decrease the concentration of CO2)
Indicator of microbial stability
Disadvantage :
Microbial spoilage bacteria can consume O2 captured as a result of leakage or MO may produce CO2, which will be located in the space above the food.

32. Humidity indicator

34. B) Intelligent packaging providing more comfort
Termochromic ink

36. Thank you for your attention.