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34 views28 pagesAdvance Nutrition 3 Unit
Advance nutrition
Uploaded by
ruhiunnisa148Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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/ 28
AND LABELLING |
3.4 FUNCTIONS OF PACKAGING
Containment and Protection:
Contait
ment refers to holding goods in a form suitable for transport, whereas protection
refers to safekeeping goods in a way that prevents significant quality deterioration.
1) Protection from:
a. Physical damage: That occurs from shock,
packaging, storing, transporting and distribution.
b. Climatic hazards: Caused by oxygen and water vapour. (rancidity)
ibration, compression, temperature during
g: Fried foods-
vacuum/nitrogen/carbon dioxide.
Contamination: Prevent from biological vectors, microorganisms, insects, rodents that
cause life threatening disease.
2) Preservation:
It is the extent of time a product could be preserved in terms of color, flavor. odor.
ies till consumption. Eg: Biscuits and cakes in cellophane packag
texture and other quali
3) Protection during distribution:
Enables food to survive physical damage - makes it easier and safe to transport
4) Convenience:
Provides convenience for distribution, handling, stacking,
reclosing, use, reuse and portion control.
splay, sale, opening, and
5) Promotio:
curiosity, stimulates interest and promotes
Packaging is silent sales man that arous
sales.
a. Information transmission: Food labels intended by law provide information and
edients, nutritional facts, manufacture name and
educate consumers regarding i
address, weight, bar codes, how to use, transport, reeyele oF dispose the packase
b, Marketin;
© Standard packaging tha
vary
© May carry health message, recipes and coupons,
is accepted world wide- colors, pictures and symbols may
© Encourages potential buyer [36] Advanced Nutrition
ce. Security:
Tn order to infuses confidence regarding product to customers following measures
are used:
© Tamper evident labels to alert tampering.
© Authenticating seal to avoid counterfeit.
© Anti-theft device
3.1.1 Requirements of food packaging
Be non toxic
Protect against contamination from microorganism,
Acts as a barrier to moisture loss or gain and oxygen ingress.
iv. Protects against ingress of odours or environmental toxicants.
v. Filter out harmful u.v light.
Provide resistance to physical damage
i. Be wansparent.
Be tamper resistance or tamper evident.
Be easy to open
x. Have dispensing and reseal able features.
i, Meet size shape and weight requirement.
Have appearance, printability features.
.Be cost effective
Be compatible with food.
xv. Have special features such as utilizing groups of product together.
xvi.Be disposed off easily or recyclable
3.1.2 Classification of packaging:
There are three types of packaging:
Types of Packaging
1. Primary packaging| 2. Secondary packaging 3. Tertiary packaging
. 3.1 Types of packaging
1)
© Also known as containers, unit or consumer pack.
© Iis the material that first envelops the product and holds it. Food is in direct contact
with packaging sur
© Must be non toxic
© Compatible with food
ice and needs FDA approval. Unit-3: Food Packaging and Labelling
2
em EIN Seal
. ba
© = Cause no color, :
Mavor or other foreign chemical chany
Fig. 3.2 Types of packaging
Secondary packaging:
© Also known as containers or i
.
ermediate packs
It is the outer box, case or wrapper that holds several primary units (cans, jars or
pouches) together but does not contact the food directly.
© Used for easy manual movement of the product distribution, display and prote
against damage during shipment or storage.
3) Tertiary packaging:
© Also known as containers or bulk pack or distribution pack or transit packs.
© Several secondary cartons (boxes or crates) are wrapped together for bulk handling,
easy transport and distribution to ware house storage and shipping unit
© Offers additional food protection from dropping and denting during transit.
© Prevent the brunt of the impact from falling on the individual food container.
© Aids in automated handling of large amount of products using fork truck.
3.2 PACKAGING MATERIAL
In recent years packaging has developed well beyond its original function as merely a means
of product protection and now plays a key marketing role in developing on shelf appeal,
providing product information, and establ
hing brand image and awareness.
either diminished cooking skills of litle time for home
In today’s fast paced life there
food preparation fueled with increased income changed consumer preferences and increased
demand for convenient , ready to eat foods with minimal processing, This trend led to innovation
and development in packaging with different materials that have more funetionality to meet the
demands of both consumers and food companies alike
1)
food industries and consumers like storage, distribution, shipment, labeling,
Selecting the right material
In additi
terials should meet different ¢
n to government regulations pa :
marketing,
Sustainable packaging and affordability Pal Advanced Nutrition
While setect aging material m:
© Packaging of food depends on physical eh:
and method of marketing.
© Technical properties (str
ny variables need (o be considered:
istic, chemical composition shelf life
h, flexibility, ete.)
ure, oxygen, light, barrier properties, ingress of odour,
ness for purpose (moi
cushioning, etc.
Availability
Manufactu
Cost
ng capability
Environmental impact (dent, tampering resistant, ecoftiendly)
Regulations
2) Packaging materials can be classified into three types:
Rigid Type: Wood, glass, metals (tin, aluminum and hard plastics)
Semi rigid Type: Plastic bottles, thermoformed containers, lined cartons, coated and
laminated cartons.
iii, Flexible Type: Wrappers, pouches, stand up pouches Plastic film, foil, paper.
3) Different materials used in food packaging arc
i, Wood: Wooden containers are used for a wide range of solid and liquid foods including
fruits, vegetables, tea and beer. They provide good mechanical protection, good
stacking characteristics, strength and rigidity. Due to high cost they are now being
replaced by plastics.
Fig. 3.3 Different types of wood packaging
st Glass containers used to be and still are considered a prestigious means of
packaging. It is used in forming bottles or jars as it is highly inert, impermeable to
gases, vapors and is an excellent oxygen barrier. It has completed as well as selective
light protection properties. It is derived from metal oxides such a
icon dioxide (sand):
It has the advantage of trans n different desived
colors. It is amenable to the most diverse shaping. It is completely neutral and does net
react when in contact with foods.
arency, but where required it can be g
ne
Disadvantages:
© Fragile, heavy mass, and require high energy during manufacturing. 3 Food Packaging and Labelling
© The main uses of glass for ing are: s,
for packaging are: milk, condi i
Sais 1g, * condiments, baby food:
gid packaging and used for soft drinks,
foods or convenience food,
Advantages:
© Beet Ahee arena they wreiide mactinion protection,
> effective barrier
Properties, and resistance to high temperatures and provide stability during
Processing,
© They are best for packaging light-sensitive products
Disadvantages: The contents are invisible,
heavy mass, high cost, and the risk of
interaction with contents and environment (internal and extemal corrosion)
Metals used for packaging include:
1) Steel
2) Aluminum
1) Steel
© Provides perfect barrier protection due to its structural strength and can be vacuum canned,
retorted (cooked under pressure) after sealing,
© Coated with tin to inhibit corrosion (rate of reaction is slow than steel) hence the name “tin
cans”
© Recently tin is replaced with resistant steel alloys called Tin Free Steel (TFR) which includes
chromium or aluminum in place of tin.
.
Itis cost effective corrosion resistant and has interior polymeric coating,
2) Aluminum:
Due to its lightness, low cost, corrosion resistance (forms aluminum oxide), availability, and
ecyclability it is used for canning. It has less structural strength than steel at same gauge
thickness hence has limited use (Not used for retorted foods.). It works well in very thin beverage
Cans that contain internal pressure (soda, beer) . The internal pressure from carbon dioxide gives
Tigidity to the can and scored aluminum pulls apart with less force than comparably scored steel.
Hence | aluminum is used in very thin gauges as a foil in many non-canni ing applications such as
foil packaging. When rolled very thin, aluminum acts as a very good barrier to oxygen and water
‘por transmission but is very fragile. Strength is added by laminating the foil to a stronger
‘Material such as paper or plastic films to make it a high-quality packaging material,
Disadvantage of aluminum:
.
Aluminum requires large amount of electricity for isolation from al
um ore. (Recycling,
of containers is done), |
Advanced Nutrition
hibit corrosi
Wn the eans are coated in:
jc and outside by organic coating approved by
amel, Meat enamel, Milk enamel
© Example: Fruit enamel, Citrus enamel, Sea food
el, beer can enamel,
beverage can
ons with aluminum pigments, Vinyl
© These can enamel are made up of ole resins, phenol:
coats ete,
Plastic and Film: ce
Plastics are organic polymers which are long chain’ molecules obtained by addition or
condensation of one or more monomers. Polymerization of single repeating unit gives homo
polymers and addition of more than one monomer results in co-polymer. Plastics have become a
major packaging material, along with paper, metal and glass. Plastics are used mainly for
consumer packages in the form or wraps, pouches, cartons, bags, tubes, bottles, jars and boxes. In
, strete. h films for
rapping tray-loads, containing
convenience foods and prepared
transport, they are used in the form of sack:
unit packs or for entire pallet loads. The advent of snack foods,
foods has been possible to a great extent due to the availability of plastic packaging materials.
Ph for food packaging because they are:
© Flexible and stretchable
Resistant to breakage
Relatively inexpensive
multiple functions and is id
Corrosion resistant
Lightweight
Wa
terproof,
.
°
.
.
.
. its barrier properties to oxyg
1, moisture and light Unit-3: Food Packaging and Labelling (43)
Table 3.1: Types of Plastic
| A. Thermo plastics.
B, Thermo set plastics
These can be melted repeatedly and re- | ©
formed into a ii
cooling
Athermo set plastic is very strong once
formed, and will decompose before melting
(that is, it won't re-form)
nite desired shape after
This type of plastic is used to produce | «
plastic bags, pouches, bottles, trays and
cups
This type of plastic is commonly used for
bottle caps and can coatings.
Examples: Polyethylene, Polypropylene, | Examples:
Polystyrene, Polyvinyl chloride and Poly Tetra | Phenolic.
Fluro Ethylene (PTFE),
Epoxy, silicone, polyurethane and
Thousand types of plastics are synthesized but only 20 are utilized for food packaging.
These 20 polymers are combined in variety of ways so that hundreds of different plastics
containing structures are commercially available for food packaging.
Among the more important plastics used for films and rigid containers for food packaging
are:
}) Polyethylene (PE): It is in expensive, prevents dehydration and acts as a barrier to moisture
Example: plastic bags, zipper seal, and plastic storage containers,
2) Polyethylene with ethyl vi
freezer wrap.
I acetate (EVA): Offers moisture loss protection. Example
a. Polyethylene terephthalate (PET): This can with stand high temperature food and is
light weight. Used for food and beverages. /
b. Polyethylene Naphthalate (PEN): These provide barrier against gas , moisture and
uv light. FDA has approved it in 1996. Since then it is used for bottled beverages:
water , tea and juices.
3) Polypropylene (PP): Has higher melting point and greater tensile strength than polyethylene
Iis used as inside layer for food packages that are subjected to high temperatures . Example:
Retort pouches.
4)
Polystyrene (PS):
© Iris versatile and inexper
ive. a2} Advanced Nutrition
@ Expandable polysty
thermal insulation and protects packaging.
© Its manufacturing requires 30 percent less energy compared to paper board.
© Styrofoam is used for disposable cups, fast foods, egg cartons and meat tray.
jovide (PVC): It acts as barrier to
avors and odor, can withstands high temp and puncture resistant. It keeps
rene (EPS): When foamed it’s generic name is EPS. It offers
ir and moisture. It is non- permeable to
5) Polyvinyl
gases, liqu
food fresh by controlling dehydration,
w backs of Plastic Packaging:
Although plastics have come a long wa
still remain some drawbacks to using them for food packaging. For example:
© They can bend, crush or crack easily
© some possess little heat resistance
© They pick up dust easily
© Complex laminates can be very expensive.
© Plastics differ in how effective they are as barriers to the various important gases—oxygen,
carbon dioxide and water vapour.
© Selecting the right plastic packagit
loss or absorption of these gases.
y since their introduction into the food industry, there
to
requires knowledge of how sensitive the product
Fig.3.5 Plastic packaging
Laminated food packaging:
ted packaging also called flexible packaging in which two or more flexible
Laminal
packaging films and or paper are layered together using an agent that bonds the layers
permanently together, A number of substrates can adhere together and may consist of film, pape
or metal foils. Example: ready-to-eat products, frozen food, boilin-bag pouches or freezer-t-
microwave products. Retort pouches are examples of laminates used in packaging and contain
cr film, aluminum foil, and polypropylene.
aging materials:
refits of laminated pact
© Resealable and versatile consumer-friendly pouches.
and protection of product from external deteriorating agents (Light,
© Added performan
humidity, gas)
© Dependable and long-lasting bagging Ow
‘ood Packaging and Labelling [43]
unl
may resist pinholes and flex cracking
ion cost for a sust
inable solution.
Reduction of the overall carbon footprint and
Edible packaging
‘An edible film or coating is simply defined as a thin continuous layer of edible mate
piced on food, or between the foods or food components to prevent the migra
n, and solute into the food, One of the advantages of edible packaging is that it can be
caten as a part of the whole food product as they are derived from renewable and edible
on of moi:
lure,
components that are biodegradable and environmental friendly. Different forms of Edible
ng are edible films and edible coatin,
Is used for edible packaging: Materials which can be used for manufacturing
edible packaging are:
;. Protein based edible packaging: Protein films and coatings are obtained from the protei
that are divided into two groups as fibrous and globular.
Fibrous proteins are insoluble in
water and obtained from animal tissues (e.g. casein, whey protein, collagen, gelatin, and
keratin), On the other hand, globular proteins are soluble in water or in aqueous solutions of
acids, bases or salts and are obtained from plant origin (e.g. wheat gluten, soy protein, peanut
protein, com zein, cotton seed protein). Protein coatings are usually hydrophilic, sensitive to
moisture absorption, therefore, can be affected by relative humidity and temperature. They
exhibit poor water barrier properties are brittle and prone to cracking. Adding plasticizers
ty of the films.
can increase the extensibility and visco-clas
ii, Polysaccharide based edible packaging: Polysaccharides
include cellulose and derivatives, starch and derivatives, pectin derivatives, seaweed extracts
{alginates, carrageenan and agar), dextrin, exudate gums, seed gums, microbial fermented
.d for edible films or coatings
ums and chitosan. Polysaccharides coatings are colorless, oil-free and have low calorie
content, They are used to extend the shelf life of fruits, vegetables, shellfish or meat products,
as they significantly reduce dehydration, darkening, and spoilage from o»
iii, Lipid based edible packaging: Lipid coatings are divided into three groups:
substances and resins. Sources of some edible lipid-based films and coatings are beeswax,
mineral oil, vegetable oil, surfactants, paraffin wax, vegetable wax and triglycerides. Lipid
edible films and coatings are thick and brittle hence provide barrier against moisture, oxygen,
carbon dioxide, oil, and flavor/aroma migration between food a
ids, waxy
dl the environment, They
also enable mechanical integrity or processing properties of the food to be improved. Lipid
‘a functionality by including food additives such as
edible films and coating gain ©
antioxidants, a
food products
timicrobials or Navorings agents. They also increase the visual appeal of
nd provide brightness to the food. Advanced Nutrition
Fig. 3.8 The edible coating on vegetables and fruits delays rotting
Conclusion:
With increased demand for ready to eat foods the attributes of packaging
are also advancing
ronmental and barrier protection
ing may incorporate nanotechnology to develop novel active and intelligent
packaging materials that have advance properties
sensors, microb
in order to supply convenience to the consumer. Apart from en
the future pa
ke more thermal stabil
ne temperature
sensors that can determine microbes, contaminants
al growth indicators and nano~ u Food Packaging, and Labelling
Pollutants, freshness of the food
ning. nutritional q
producers
ae (45)
wifacturer, retailer and consumer thus
ity and safety. Consumer demands
developing shelf’ appealing packa
packaging industr
and consumer thus
and the competition between
s will be driving the dynamic nature of
nd result in further innovations in food packaging in future.
3.3 PACKAGING OF SPECIFIC FOODS
3.3.1 Packaging of meat/ poultry and fish:
‘The packaging of meat, poultry,
because of their per
ish and
at based products has always been challenging
hable nature due to high sensitivity of spoilage and pathogenic organisms.
Flesh foods can only be preserved for use in the future by proper preparation, packagi
storage.
resh flesh foods are pacl
‘aged to protect them from contamination, delay spoilage, and
vity to increase tenderness, stop weight loss due to dehydration, and,
color at the retail or consumer level
ent types of flesh products, a variety of packaging systems with va
sare used, such as overwrap packaging for short
aging and specified modified atmosphere packaging (MAP) , for long
allow for some enzyma
ensure that flesh foods ret
As there are diff
thei
ious
characteris rm chilled stor
ge While vacuum,
term chilled storage.
a. Over wi
ap packaging:
meat cuts, fish, and poultry are placed in thermoplastic
immediately wrapped with polyethylene,
Fres trays that are hard and then
id dressed fowl are wrapped in shrink film, The
Large and uneven cuts of fresh me
oxymyoglobin, which gives meat its fresh red color, is maintained by allowing a small quantity of
permeable.
and meat balls, are wrapped
C to hill the majority
oxygen to enter through the overwraps membrane, which
such as meat patties
Cooked meat product usages,
in polyethylene pouches after being cooked to an internal temperature of 75
of bacteria,
In addition to polyethylene, polypropylene,
(PYDC) are also utilized to pa h and cooked meat. Alla
making them perfect for short-t
surface dehydration, sometimes known as "freezer but
ying material should be strong
Jophane films or polyvenylidine chloride
nexpensive and cost-efes
m storage in relrige!
at freezer temperatures, barely
| and preventing freezer
ive low density
For frozen meat the packs
permeable to water vapors, good at resisting
burn. In order to. satisfy the necessary i
polyethylene (150-200 gauge), polyester, uylon/PE Lam
Utilize
$e. y clar
grease, maintain
coast eft
fanetional features. r
sat shrinkable polyethylene are
inate, or b
Vulnerable to moisture intrusion and the
sare
products. 3 ou
ould not be exposed to
ed
All dried or dehyd
development of rancidity, ‘Therefor Se
ane
Oxygen through the packaging material, The hw
any moisture ot
the product sh um foil and
«¢ made by combining aluraim nal Advanced Nutrition
{dled to the package of a crisp product, it
polyethylene are perfect for this use, When nitrox
will cushion the goods from all sides, preventing breaking.
Cored meat products such ham, bacon, luncheon meat, and frankfurters are made by curing
meat with table salt (sodium chloride) and saltpeter (sodium nitrite) along,
Curing produces highly desired pink color and cured flavor. The packaging of cured meat
products needs to safeguard these (wo particular qualities. As a result, techniques like shrink
packaging or overwrapping in polyethylene are employed for short-term storage.
h other additives,
b. Vacuum packaging:
Vacuum packaging alters the food's environment by removing air from food’s environment
ina nearly perfect vacuum inside thereby increasing the
while hermetically sealing it to ma
shelf life of the vacuum packaged product for long-term storags
The food is packed in a very flexible multilayer plastic barrier film or barrier pouch and
removed. This results in skintight
placed in vacuum-packaging chamber, where oxygen
package wall that follows the contours of the food being packaged and prevents the entry or
escape of gases like air, CO2, or water vapor. It ensures that microbial growth is inhibited so that
microbiological and organoleptic qualities, such as appearance and flavor are not changed. Fresh
meat’s surface deterioration, which is mostly caused by Pseudomonas sp., is prevented during
vacuum packaging, However, lactic acid-producing bacteria ean continue to grow slowly for a
number of weeks without immediately spoiling the meat. This vacuum packing technique allows
product visibility from all angles and also prevents dehydration, lipid oxidation, and freezer burn
¢. Modified Atmosphere Packaging (MAP):
In Modified atmosphere packaging, or MAP, the environment of the packed perishable
product is altered once at the initial stages of packaging by replacing the air with three imporant
gases nitrogen, carbon dioxide or oxygen. Later on, the package environment is not disturbed.
Each gas has a specific function, and nitrogen, which is inert, odorless, tasteless, colorless
nontoxic, and nonflammable, is added to the food pouch after all atmospheric air has been drawn
out and immediately before the pouch is hermetically sealed. As nitrogen ovidizes oxygen.
raises the package's intemal pressure, protects the contents from deterioration, oxidation
dehydration, weight loss, and freezer burn, and prolongs shelf life. It has no impact on a me
product's other ingredients. Oxygen is used to keep meat's attracti
high-fat foods, carbon dioxide is utilized to produce an anaerobic atmosphere. MAP is typically
used on foods that have undergone little processing or are still in the process of respiration
‘The gaseous mixture in MAP varies according on the product's microbial load, packasi®
temperature, and kind of food. For dressed chicken, a mixture of $0% carbon dioxide and > °