AARHUS UNIVERSITY Active packaging of...Active packaging of fruit and vegetables Packaging “All...

Active packaging of fruit and vegetables

Packaging

“All products made of any materials of any nature to be used for the containment, protection, handling, delivery and preservation of goods from the producer to the user or consumer” (Directive 94/62/EC)

Active packaging

“The packaging interacts with the product providing extra benefits beside protecting the product” (EFSA, 2015)

Justyna Wieczyńska, Merete EdelenbosDepartment of Food Science, Aarhus University, Kirstinebjergvej 10, DK-5792 Aarslev, Denmark ju

styn

a.w

iecz

ynsk

a@fo

od.a

u.dk

Tel:

+458

7158

391

AARHUS UNIVERSITY

Natural antimicrobials in active packaging

- Natural compounds (Tab.1) originally from plant, animal, microorganism.

- Their role is to control or to inhibit the growth of non-desirable microorganisms on the food surface.

- Generally recognized as safe (GRAS)

- Have low environmental impact

- Can be used with organic produce

Table 1. Natural compounds from plants

Common name Cinnamon Clove Fennel Oregano

Part used

Active compounds

trans- Cinnamaldehyde

Eugenol trans- Anethole

Carvacrol

Forms of active packaging:

Use of active polymer

Coating of a conventional polymer

Use of releasing sachet

Steps involved in the development of active packaging solutions

Test of efficacy on plates

Active compounds on pellets in

sachets

Lab test of efficacy

Test inside packages

Consumer acceptance

Active packaging of carrots

Conventional film

Sachet