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1 Intelligent Food Packaging Indicators Seung Ju Lee Center for Intelligent Agro-food Packaging-Dongguk Univ. October 13, 2017

2 Contents 1. Intelligent food packaging 2. Time-Temperature Indicator Applications of TTI in food industry 5. Indicator applications in Korea 6. Introduction of the Center for Intelligent Agro-food Packaging

1. Intelligent food packaging Smart packaging Time temperature indicator Smart (intelligent) packaging: a mode of packaging that is capable of carrying out intelligent functions to facilitate

3 1. Intelligent food packaging Smart packaging Time temperature indicator Smart (intelligent) packaging: a mode of packaging that is capable of carrying out intelligent functions to facilitate decision making to extend shelf life, enhance safety, improve quality, provide information, and warn about possible problems. TTI applications In Korea Center for Intelligent Agro-Food Packaging

4 1. World market Smart packaging Time temperature indicator TTI applications In Korea Center for Intelligent Agro-Food Packaging

5 1. World market Smart packaging Time temperature indicator TTI applications In Korea Center for Intelligent Agro-Food Packaging

6 2. What is TTI? TTI changes in color according to time-temperature history. This color change indicates the change in quality of the accompanied food. Temperature Label Film Air Space Product

7 2. TTI types and their characteristics Product CheckPoint R Types M, L (Vitsab, Sweden ) Fresh-Check R (Temptime, USA) OnVu TM (Ciba Specialty Ch emicals, Switzerlan d) TT SensorTM (Avery Denison, USA) eo (Cryolog, France) Principle Enzymatic Polymeric Photochemical Diffusion Microbiological Types of response green to yellow to red colorless to blue dark blue to colorless yellow to pink green to red Use-by date hours to weeks at 4 hours to weeks at 4 hours to weeks at 4 hours to weeks at 4 hours to weeks at 4 E A (kj/mol) 70 ~ ~ ~ ~ ~ 110 Activatable Yes No Yes Yes No Price (cents) 5 ~ 15 1 ~ 5 1 ~ 5 5 ~ 15 5 ~ 15

8 2. Commercial TTI products Smart 스마트 packaging 포장기술 Time temperature TTI ( 시간indicator - Enzyme TTI Polymer TTI Case 국내적용사례 study: beef In Korea packaging ( 지능형 Agro-Food 농식품포장연구센터 Packaging ) Diffusion TTI

9 2. Commercial TTI products Microbial TTI Photochemical TTI

visibility TTI s requirements Easy handling and

10 2. Requirements for high quality TTI Accuracy in the quality predictions Small size and low price High visibility TTI s requirements Easy handling and Irreversible storage before change in use Easy color activation

11 2. How to predict the food quality from TTI (Food Process Modelling, pp )

12 2. Activation energies for different spoilage mechanisms for seafood Species Mechanism Ea(KJ mol -1 ) Fresh fish fillet Spoilage ~ Fresh fish fillet Toxins ~50 84 Boque (Pseudomonas spp.) 81.6±11.6 Boque (Shewanella putrefaciens) 82.7±11.1 Cod fillet Spoilage 42.3 Cod fillet Toxin 60.7 Whiting fillet Spoilage 29.3 whiting Toxin 48.6

13 2. Values of activation energy (E a ) for different processes occurring in fruits and vegetables Product Q Ea (KJ/mol) Carrots Shredded Sliced Whole Respiration rate Onion Respiration rate 35 Mushrooms Color change 63 Lettuce Color change 37 Strawberry Firmness loss 39 Fresh apple Respiration rate 29

14 3. (FI) As a subclass of intelligent packaging, a food spoilage indicator is a packaging system (or material) which uses metabolites as information to monitor the status of food spoilage.

15 3. Comparisons of the respective advantages and disadvantages of TTIs and FQIs Time-temperature indicators Food quality indicators Advantages Disadvantages Advantages Disadvantages Easily read Accepted quality assurance method, commercially available, cheap unit cost science understoodmaturing technology Do not directly indicate actual Seafood quality Easily read Directly indicate quality/spoilage potentially cheap Affixed inside pack Restrictions on formulation Difficult to apply (Smart Packaging Technologies pp )

16 3. Postmortem changes in fish meat (Food Control : )

17 3. Summary of the Freshness indicating metabolites and indicator concepts available for their detection Quality indicating metabolite Corresponding food types Commercial freshness indicating products Ethanol Seafood, Fresh produce Organic acids Fresh fish, Meat, Poultry Glucose Volatile nitrogen compounds (e.g. ammonia, dimethylamine, trimethylamine Meat Seafood Fresh Tag (Cox Recorders, USA)(previously available) FreshQ (Food Quality Sensor International, Inc., USA) Biogenic amines (e.g. tyramine, cadaverine, putrescine, histamine) Poultry, Beef, Pork Carbon dioxide Indication of microbial growth in several food types Indication of product ripeness For appropriate level of CO 2 in MA-packages (Sealed Air, USA previously available) ATP degradation products Meat, especially seafood Transia GmbH (Germany) test strips Sulfuric compounds Poultry meat, Seafood Freshness Guard Indicator (UPM Raflatac, Finland) Undefined volatiles Microbial enzymes Meat Not specifically defined, several It s Fresh TM (It s Fresh! Inc.) (concept for consumers own use) Pathogenic bacteria Not specifically defined, several Toxin Guard TM (Toxin Alert Inc., Canada) Food Sentinel System TM (Sira Technologies, USA) (Smart Packaging Technologies pp )

18 3. Correlation between tyramine and aerobic mesophilic bacterial counts during the storage of broiler chicken cuts. [Food Control : ]

19 3. Change in color of indicator label in response to CO 2 Packaged golden drop with food spoilage indicator label. green = fresh; orange = warning [Talanta (3): ]

20 3. Commercial FI products SensorQ Smart Label (Food Quality Sensor International, Inc. USA) < food-borne bacteriological levels > Freshness watchdog (Japan) < ammonia >

21 3. Commercial FI products Food (FFI) (It s Fresh UK) <amines and sulphides > Strathclyde University (UK) <oxygen>

22 3. Commercial FI products

23 4. Sample of TTI s applications (cold chain management) SMAS (Safety Monitoring and Assurance System : FIFO (First-In/First-Out) local market distant market Design of the field test for pork cuts products. (Smart Packaging Technologies pp )

24 4. Measured lactic acid bacteria log counts for each date of microbiological analysis for all 72 samples (* hours after the split) local market distant market

25 4. Distribution of the remaining shelf life of meat products at the time of consumption with FIFO and SMAS approach

26 5. Indicator applications in Korea 동국대학교 지능형농식품포장연구센터 - 인쇄형시간 - 온도이력지시계 티티아이사 - stti 편의식품과유제품류, 두부, 계란등냉장유통식품의관리에이용 Source: 급식뉴스 ( 프레시포인트코리아 CoolVu Thaw&Sell 냉동보관하다냉동해제뒤판매하는신선식품의현재상태를알려줌 Source: 중도일보

27 5. Indicator applications in Korea

28 5. Indicator applications in Korea

30 What is ARC? It stands for Agriculture Research center. It was founded in 2010 by Korean Ministry of Agriculture. It will be supported with the research funds for 10 years. The center purposes: To develop the innovative technology for the intelligent food packaging, To establish the new IFP industries in Korea.

육화원_카다로그시안_수정22_최종검토용2

육화원_카다로그시안_수정22_최종검토용2 Fresh Meat Fresh Meat Yukhwawon s fresh meat division conducts the whole process of preparing all kinds of chicken meats. This process includes fat removing, deboning, and preparing the chicken cut meat.