Food Safety Magazine, February/March 2013

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PACKAGINGBy Giovanna Buonocore, Ph.D., and Salvatore Iannace, Ph.D.Molecular and SupramolecularDesign for Active and EdiblePackaging SystemsNew advances in foodpackaging design oncutting edgeTo the average consumer, food packaging issimply the enclosure of a food product in aplastic pouch, a metal can or a glass bottle. Toa scientist or engineer, however, food packagingis a rather technical matter. It is a coordinatedsystem designed for the efficient delivery of high-quality,safe food products throughout every phase of the supplychain. 1Primary packaging has a great influence on food qualityand safety. It can be considered a four-componentsystem: the food, the internal environment, the packageand the external environment. A good understanding ofthe interactions between these components is necessaryto design the food package. Interactions between thefood and the internal environment are the most importantfactors, since the rate of food deterioration under theconditions of the internal environment frequently governsthe shelf life of the package. The package representsa protection of the food against negative effects fromthe external environment. It often serves as a barrier todelay the ingress of moisture or oxygen from the externalenvironment, thereby extending the shelf life of foodsthat are sensitive to moisture and oxygen. Interactionsbetween food and package may be desirable or not.Desirable interactions include active packaging systemsthat will be described in detail below, whereas undesirableinteractions include migration of undesirable packagingcomponents to the food. 1In recent years, several technologies have receivedgreat attention due to their innovativeand challenging characteristics, such as:1) active packaging, 2) bio-based/ediblematerials, 3) intelligent packaging and 4)high-barrier materials. We give here anoverview of the general concepts regardingactive packaging systems, edible coatingsand films, and we present severalrecent research advancements that coulddrive the transition toward more efficientand innovative systems based on the useof novel concepts of macromoleculardesign. The control of hierarchical structuresfrom molecular levels to nano- andmicroscale through the control of theinteractions and assembling behavior ofmolecules and compounds will permitdevelopment of materials with advancedand smart functionalities as well as materialsable to interact with and respondto external stimuli, thus improving theefficiency of the packaging system.Active PackagingActive packaging has been defined assystems in which the product, the packageand the environment interact in apositive way to extend the food’s shelflife or to achieve some characteristic ofthe food that cannot be obtained otherwise.Active systems are usually obtainedby embedding into the packaging materialsactive compounds that absorb substancesfrom the environment surroundingthe food or that are released fromthe packaging into the food. Among theseveral active systems, interesting andchallenging materials are those able torelease active compounds such as antimicrobialsor antioxidants into the food. Inthis respect, the aim of controlled-releasesystems intended for food packagingapplications is to optimize the amountof active compounds released from thepolymeric carrier into the food to delayor inhibit the mechanisms responsiblefor the degradation of the packed foodstuff.EU Regulations 1935/2004 and32 F o o d S a f e t y M a g a z i n e
Choose ConfidenceChoose Confidence Silliker®Choose Silliker®www.silliker.com • info@silliker.comwww.silliker.com • info@silliker.comPart of Mérieux NutriSciences, Silliker is the leading internationally accredited providerof food safety and quality services. We’re dedicated to helping companies worldwideFOOD find the best possible solutions to food safety challenges throughout the supply chain.SAFETY &QUALITY Part of Mérieux Copyright NutriSciences, © <strong>2013</strong> Silliker, Inc. Silliker All Rights is the Reserved leading internationally accredited providerof food safety and quality services. We’re dedicated to helping companies worldwideFOOD find the best possible solutions to food safety challenges throughout the supply chain.SAFETY &Corporate Headquarters:Silliker, Inc.111 E. Wacker Drive, Suite 2300Corporate Chicago, Headquarters:IL 60601 / USASilliker, Inc.111 E. Wacker Drive, Suite 2300
Page 4 and 5: February/March 2013Vol. 19, No. 1FE
Page 6: Editor’s LetterWe at Food Safety
Page 10 and 11: USDA Seeks Comments on ProposedFroz
Page 12: TestingBy Katerina Mastovska, Ph.D.
Page 15 and 16: Testingheat treatment, the toxins c
Page 17 and 18: staying connectedto your data hasne
Page 19 and 20: PROCESS CONTROL1. Scope2. Normative
Page 21 and 22: SANITATIONapproach, 1, 2 while effe
Page 23 and 24: SANITATIONis a matter of legal liab
Page 25 and 26: Accreditationment undertaken by the
Page 27 and 28: AccreditationFood Microbiological L
Page 29 and 30: MANAGEMENTcertain spices. As no acc
Page 31: MANAGEMENTtook so long to be resolv
Page 35 and 36: Special advertising supplement pres
Page 37 and 38: AccuracyQualitySafetyHACCP Monitori
Page 39 and 40: THE SANITARY CHOICEFOR FOOD SAFETYT
Page 41 and 42: Specialists in Food & BeverageSampl
Page 44 and 45: PACKAGING(continued from page 34)fo
Page 46 and 47: Animal Welfareand Food SafetyBy F.
Page 48 and 49: Animals versus PlantsBefore discuss
Page 50 and 51: Percent (between 0 to 1) / $100 spe
Page 52 and 53: Despite developments in traceabilit
Page 54 and 55: INGREDIENTSBy Rupa Das, M.Sc.Qualit
Page 56 and 57: SEAFOODBy Gary P. Richards, Ph.D.,
Page 58 and 59: SEAFOODfoods is essential to reduci
Page 60 and 61: SEAFOOD(infectious and noninfectiou
Page 62 and 63: Product ShowcaseShelf-Life Extender
Page 64 and 65: Coupler BrakeForce Control Industri
Page 66 and 67: Advertisers IndexAdvanced Instrumen
Page 68 and 69: Allergens LabeledSanitation Verifie
Page 70 and 71: Solutions for Today,Planning for To
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Page 74 and 75: WORKSHOPS • TUESDAY, APRIL 30WORK
Page 76 and 77: Sessions • WednESDAY, May 1SESSIO
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Page 82 and 83:
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Page 84:
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Food Safety Magazine, February/March 2013

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