Passive versus Active Packaging

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Microbial Sensing “Smart” Films LASER DIFFRACTION PATTERN ANTIBODY GRID Removal of Unwanted Food Components • Removal of aldehydes and amines from headspace • Immobilized Chelating Agents 2
Example: <strong>Active</strong> Control of Lipid Oxidation in Foods Conventional control of lipid oxidation in foods: Additives Antioxidant Chelating agents Barrier packaging/Nitrogen flushing <strong>Active</strong> control Absorb products of oxidation Irreversible Removal of Amines and/or Aldehydes • Incorporation of activated sites onto films • Formation of Schiff’s bases (imines) • R-NH 2 + R’-C=O R-N=CH-R’ 3
Page 1: Fronteras en el envasado de aliment
Page 5 and 6: Immobilization of Flavorenhancing E
Page 7 and 8: Equations for optimal permeability
Page 9 and 10: Release of MCP from LDPE film conta
Page 11 and 12: Films Containing Antibiotics or Ant
Page 13 and 14: Non-migrating “food additives”
Page 15 and 16: Surface Protein Content of PE Film
Page 17 and 18: Synthetic antimicrobial peptide •
Page 19 and 20: Effect of peptide 6K8L on P. fluor.
Page 21 and 22: Effect of 0, 6, 10, 20, 40 mg/ml of
Page 23: "Discovery is seeing what everyone

Passive versus Active Packaging

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