informe sobre envases activos e inteligentes

Transcription

Promoción de la Competitividad, la Atracción y la Internacionalización en los Clusters
Agroalimentarios del Área Mediterránea
INFORME SOBRE ENVASES ACTIVOS E INTELIGENTES
2
INDICE
Introducción
Envases activos e inteligentes
Centros de investigación y proyectos de I+D+i
Tendencias nanotecnología
Normativa y estudios sobre envases activos e inteligentes
Este informe se ha elaborado sin fines lucrativos dentro del Proyecto PACMAN a
partir de información de libre acceso.
3
4
INTRODUCCIÓN
Este informe se ha realizado dentro del Proyecto PACMAn - Promoción de la
Competitividad, la Atracción y la Internacionalización en los Clusters
Agroalimentarios del Área Mediterránea. El objetivo del informe es mostrar a las
empresas agroalimentarias el estado del arte de las principales tecnologías que se
utilizan en los envases activos e inteligentes, mostrando información de interés
(centros de investigación, proyectos previos realizados, empresas comercializadoras,
tendencias, aspectos legales,...) para un mayor conocimiento de este tipo de
tecnologías, al tiempo que permite a las empresas que se plantean bien incorporar
este tipo de tecnologías en sus procesos o bien abordar proyectos de innovación, tanto
de forma individual como en colaboración con otras empresas o centros de
investigación, contar con la suficiente información de partida.
El informe se ha centrado en identificar las principales tecnologías que se están
aplicando a los envases activos e inteligentes. Una vez identificadas estas tecnologías
se ha incluido una descripción de cada una de ellas detallando qué aplicaciones tienen
o podrían tener. A continuación, para cada tipo de tecnología identificada se ha llevado
a cabo un análisis de patentes, donde se han identificado, además de la tendencia por
años de publicación de patentes, cuáles son los principales países e inventores, así
como los códigos IPC de estas tecnologías. Hay que resaltar que todas las patentes que
se han incluido en este estudio se encuentran identificadas en un fichero donde se
incluye un link directo a cada una de estas patentes.
Tras el estudio de patentes, se ha procedido a identificar los artículos y publicaciones
científicas más citadas para cada una de las tecnologías, incluyendo un listado
ordenado según número de citas. Cada bloque de tecnología finaliza con una relación
de empresas que comercializan ese tipo de tecnología.
El siguiente bloque incluido en este informe incluye una relación de los principales
centros de investigación de España que están desarrollando proyectos de I+D+i
centrados en envases activos e inteligentes, así como una detallada relación de
proyectos de I+D+i realizados tanto en España como a nivel internacional.
El tercer bloque, incluye un artículo sobre nanotecnología en los envases donde se
hace mención a futuras tendencias y aplicaciones. Este bloque se complementa con un
análisis de patentes sobre esta temática, así como un análisis de los artículos y
publicaciones científicas más relevantes de los últimos cinco años.
Finalmente, se incluye un apartado con vínculos a normativa y a informes y estudios
que han analizado aspectos legales de este tipo de tecnologías así posibles migraciones
de determinadas sustancias a los alimentados envasados.
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ENVASES ACTIVOS E INTELIGENTES
En los últimos años, la introducción en el mercado de los llamados envases activos e
inteligentes está transformando de forma radical el envasado de los productos, tanto
desde el punto de vista tecnológico como desde el punto de vista comercial y de
marketing.
Si se hace una revisión de la literatura nos encontramos con muchas definiciones de
envases activos e inteligentes, aunque en todas ellas se resalta que su uso está dirigido
bien a ampliar el tiempo de conservación o mantener el estado de los alimentos, en el
caso de los envases activos, o bien a facilitar información sobre el estado de los
mismos, en el caso de los envases inteligentes. Así por ejemplo, según el Informe1 del
Comité Científico de AESAN sobre envases activos e inteligentes, los envases activos
están diseñados para interaccionar de forma activa y continua con su contenido, a
diferencia de los envases tradicionales a los que se exige que sean totalmente inertes.
Esta interacción implica siempre una transferencia de masa, ya sea para incorporar
sustancias al contenido del envase (el alimento y su entorno) o absorber componentes
del mismo. Los envases inteligentes controlan el estado de los alimentos envasados o
de su entorno. Son sistemas que monitorizan las condiciones del alimento envasado,
para dar información acerca de la calidad del mismo durante el transporte y el
almacenamiento.
La propia Comisión Europea también define lo que considera envases activos o
inteligentes en algunas de sus regulaciones sobre esta temática, que pueden ser
consultadas en el apartado de normativa de este informe.
En el siguiente apartado, se exponen qué tecnologías se están utilizando en este tipo
de envases, incluyendo para cada una de estas tecnologías un estudio de las patentes
que se están registrando, una clasificación según el número de citas de las referencias
bibliográficas, además de un listado de empresas comercializadoras de esa tecnología.
1
Informe del Comité Científico AESAN sobre envases activos e inteligentes.
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ENVASES ACTIVOS2
1. ABSORBEDORES – ELIMINADORES. Este tipo de envases activos prolongan la
vida útil de los alimentos, a través de la absorción y eliminación de
determinadas sustancias que se generan en el interior del envase, como por
ejemplo: oxígeno, etileno, humedad, componentes que generan olores y/o
sabores, dióxido de carbono, aldehídos y acetaldehídos, etc.
En este tipo de envases se produce una transferencia de masa desde el
contenido del envase al sistema activo (absorbedor de oxígeno, de etileno, de
humedad,…) y aunque no se produce ninguna migración directa sobre la
comida/alimento, en muchas casos si puede producirse un efecto sobre la vida
útil o sobre las propiedades organolépticas del alimento.
ABSORBEDORES DE OXÍGENO
Los materiales o artículos utilizados como absorbedores de oxígeno en los
envases activos contienen productos químicos que eliminan el oxígeno residual
de la atmósfera que rodea el producto alimenticio. La exposición al oxígeno
puede provocar el crecimiento microbiológico en la comida (por ejemplo, moho
y bacterias aerobias), cambios químicos en la comida (por ejemplo, rancidez,
cambios en la composición nutricional o un cambio en la apariencia de la
comida) o cambios fisiológicos (por ejemplo, en el ratio de respiración). Por lo
tanto la inclusión de un absorbedor de oxígeno en el envase reducirá estos
efectos prolongando así la vida útil del producto alimenticio.
Los absorbedores de oxígeno se pueden utilizar en forma de una bolsita, de una
etiqueta, de un cierre o mediante la incorporación en una película de polímero
o botella. Ejemplos de principios de este tipo de tecnología, incluyen hierro o
complejos de hierro, película de nylon con un catalizador de cobalto, ácido
ascórbico, sales de sulfito y las enzimas como la glucosa oxidasa y la alcohol
oxidasa.
Los absorbedores de oxígeno más utilizados son los basados en hierro. El hierro
elimina el oxígeno a partir de su reacción para formar óxido de hierro (Fe + O2 > FexOy). El hierro tiene una mayor afinidad por el oxígeno que la mayoría de
2
Sources:
TNO Report: identification of chemicals specific to active and intelligent packaging on the European
market and the extent to which they migrate into food.
Active and Intelligent Food Packaging – A Nordic report on the legislative aspects
Report of the Scientific Committee of the Spanish Agency for Food Safety and Nutrition on active and
intelligent packaging
7
los productos alimenticios y por lo tanto el oxígeno reacciona preferentemente
de esta manera reduciendo de la oxidación de la comida.
La oxidación de sales de sulfitos para formar sulfatos es otro mecanismo activo
para eliminar el oxígeno en este caso en la parte superior de las botellas de
vidrio.
El ácido ascórbico es otro potente absorbedor de oxígeno. Este ácido es activo
en presencia de metales de transición como el cobre. En su papel como
antioxidante, el ácido ascórbico reacciona con el oxígeno liberando una
molécula de agua y formando ácido dehidroascórbico.
La glucosa oxidasa es una enzima oxidorreductasa que actúa mediante la
transferencia de dos átomos de hidrógeno de la funcionalidad -CH2OH de la
glucosa al oxígeno formando Glucono-2H deltalactone y peróxido de hidrógeno
+ O2 -> H2O2. En la presencia de otra enzima, catalasa, el peróxido de
hidrógeno se descompone para formar agua y oxígeno H2O2 -> ½ O2 + 2H2O.
El efecto neto es reducir la concentración de oxígeno en el envase.
El alcohol oxidasa elimina oxígeno por reacción con el etanol para formar
acetaldehído aunque puede no ser favorable debido el bajo umbral sensorial
para el acetaldehído así formado.
Otros mecanismos absorbedores de oxígeno incluyen la reacción del oxígeno
con ácidos grasos insaturados en presencia de un catalizador de metal de
transición, reemplazando el aire en el envase con hidrógeno y nitrógeno, de tal
forma que cualquier oxígeno residual reacciona con el hidrógeno (en presencia
de un catalizador de paladio) eliminando así el oxígeno.
En todos los mecanismos de absorción de oxígeno, el compuesto que se origina
tras la absorción del mimos es un producto de oxidación y al igual que ocurre
con las sustancias de partida o los aditivos, su reacción o migración a los
alimentos dependerán de las leyes de difusión.
Ejemplo de áreas de uso: Queso, productos de pastelería, confitería, frutos
secos, leche en polvo, café, té, frijoles, cereales, pizza, pasta, productos
cárnicos, alimentos secos, listos para consumir productos y bebidas.
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ANÁLISIS DE PATENTES: OXYGEN SCAVENGERS3
Gráfico: Publication Date Year
Gráfico: Country applicants
3
NOTA: El listado de las patentes analizadas se puede consultar en el fichero “Oxygen scavengers
report”, donde para cada patente se indica el link que permite acceder a ella.
9
Country patent PTO
IPC 4 DIGITS GRÁFICO
IPC 4 Digits – (Ver Anexo OXYGEN SCAVENGER – IPC 4 DIGITS)
Entre las organizaciones que más entidades disponen destacan: CRYOVAC INC., MITSUBISHI
GAS CHEMICAL COL., PACTIV CORP., MULSITSORB TECH INC., TENNECO PACKAGING INC.,
MITSUI MINING & SMELTING CO
En relación a los inventores que figuran en más patentes destacan: Speer Drew, V; Luthra
Vinod, K; Kennedy Thomas, D; Delduca Gary, R.
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ANÁLISIS DE REFERENCIAS BIBLIOGRÁFICAS OXYGEN SCAVENGERS
Artículos más citados (Google Scholar)
Vermeiren, L., Devlieghere, F., Van Beest, M., De Kruijf, N., & Debevere, J. (1999). Developments in the
active packaging of foods. Trends in Food Science & Technology, 10(3), 77-86. [378 citas]
Suppakul, P., Miltz, J., Sonneveld, K., & Bigger, S. W. (2003). Active packaging technologies with an
emphasis on antimicrobial packaging and its applications. Journal of Food Science, 68(2), 408-420. [276
citas]
Labuza, T. P., & Breene, W. M. (1989). APPLICATIONS OF “ACTIVE PACKAGING” FOR IMPROVEMENT OF
SHELF‐LIFE AND NUTRITIONAL QUALITY OF FRESH AND EXTENDED SHELF‐LIFE FOODS 1. Journal of Food
Processing and Preservation, 13(1), 1-69. [254 citas]
Gill, C. O. (1996). Extending the storage life of raw chilled meats. Meat science, 43, 99-109. [207 citas]
Li, Y., & Wong, C. P. (2006). Recent advances of conductive adhesives as a lead-free alternative in
electronic packaging: materials, processing, reliability and applications. Materials Science and
Engineering: R: Reports, 51(1), 1-35. [207 citas]
Kerry, J. P., O’grady, M. N., & Hogan, S. A. (2006). Past, current and potential utilisation of active and
intelligent packaging systems for meat and muscle-based products: A review. Meat science, 74(1), 113130. [157 citas]
Brody, A. L., Strupinsky, E. R., & Kline, L. R. (2001). Active packaging for food applications (Vol. 6). CRC
press. [147 citas]
Maharbiz, M. M., Holtz, W. J., Howe, R. T., & Keasling, J. D. (2004). Microbioreactor arrays with
parametric control for high‐throughput experimentation. Biotechnology and bioengineering, 85(4), 376381. [109 citas]
Garcia, E., & Barrett, D. M. (2002). Preservative treatments for fresh-cut fruits and vegetables. Fresh-Cut
Fruits and Vegetables. CRC Press, Boca Raton, FL, 267-304. [100 citas]
Legan, J. D. (1993). Mould spoilage of bread: the problem and some solutions.International
Biodeterioration & Biodegradation, 32(1), 33-53. [95 citas]
Kruijf, N. D., Beest, M. V., Rijk, R., Sipiläinen-Malm, T., Losada, P. P., & Meulenaer, B. D. (2002). Active
and intelligent packaging: applications and regulatory aspects. Food Additives & Contaminants, 19(S1),
144-162. [87 citas]
Zerdin, K., Rooney, M. L., & Vermuë, J. (2003). The vitamin C content of orange juice packed in an
oxygen scavenger material. Food Chemistry, 82(3), 387-395. [82 citas]
Lopez-Rubio, A., Almenar, E., Hernandez-Muñoz, P., Lagarón, J. M., Catalá, R., & Gavara, R. (2004).
Overview of active polymer-based packaging technologies for food applications. Food Reviews
International, 20(4), 357-387. [81 citas]
ZHAO, Y., WELLS, J. H., & McMILLIN, K. W. (1994). APPLICATIONS OF DYNAMIC MODIFIED ATMOSPHERE
PACKAGING SYSTEMS FOR FRESH RED MEATS: REVIEW3. Journal of Muscle Foods, 5(3), 299-328. [79
citas]
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Hunt, M. C., Mancini, R. A., Hachmeister, K. A., Kropf, D. H., Merriman, M., Lduca, G., & Milliken, G.
(2004). Carbon monoxide in modified atmosphere packaging affects color, shelf life, and microorganisms
of beef steaks and ground beef. Journal of Food Science, 69(1), FCT45-FCT52. [70 citas]
LaCoste, A., Schaich, K. M., Zumbrunnen, D., & Yam, K. L. (2005). Advancing controlled release packaging
through smart blending. Packaging Technology and Science, 18(2), 77-87. [70 citas]
Talwalkar, A., & Kailasapathy, K. (2004). A review of oxygen toxicity in probiotic yogurts: Influence on
the survival of probiotic bacteria and protective techniques. Comprehensive Reviews in Food Science and
Food Safety, 3(3), 117-124. [70 citas]
BOLIN, H. R., & HUXSOLL, C. C. (1989). Storage stability of minimally processed fruit. Journal of Food
Processing and Preservation, 13(4), 281-292. [69 citas]
Rooney, M. L. (1995). Active packaging in polymer films. In Active food packaging (pp. 74-110). Springer
US. [69 citas]
Mills, A. (2005). Oxygen indicators and intelligent inks for packaging food.Chemical Society
Reviews, 34(12), 1003-1011. [64 citas]
Rooney, M. L. (1995). Overview of active food packaging. In Active food packaging (pp. 1-37). Springer
US. [63 citas]
Davies, A. R. (1995). Advances in modified-atmosphere packaging. In New methods of food
preservation (pp. 304-320). Springer US. [59 citas]
Röling, W. F. M., Van Breukelen, B. M., Braster, M., Goeltom, M. T., Groen, J., & Van Verseveld, H. W.
(2000). Analysis of microbial communities in a landfill leachate polluted aquifer using a new method for
anaerobic physiological profiling and 16S rDNA based fingerprinting. Microbial ecology, 40(3), 177-188.
[58 citas]
Ahvenainen, R., & Hurme, E. (1997). Active and smart packaging for meeting consumer demands for
quality and safety. Food Additives & Contaminants,14(6-7), 753-763. [56 citas]
Piljac-Žegarac, J., Valek, L., Martinez, S., & Belščak, A. (2009). Fluctuations in the phenolic content and
antioxidant capacity of dark fruit juices in refrigerated storage. Food Chemistry, 113(2), 394-400. [54
citas]
Bolin, H. R., & Steele, R. J. (1987). Nonenzymatic browning in dried apples during storage. Journal of
Food science, 52(6), 1654-1657. [51 citas]
Gill, C. O., & McGinnis, J. C. (1995). The use of oxygen scavengers to prevent the transient discolouration
of ground beef packaged under controlled, oxygen-depleted atmospheres. Meat science, 41(1), 19-27.
[50 citas]
Smith, J. P., Hoshino, J., & Abe, Y. (1995). Interactive packaging involving sachet technology. In Active
food packaging (pp. 143-173). Springer US. [50 citas]
Plaza, L., Sánchez-Moreno, C., Elez-Martínez, P., de Ancos, B., Martín-Belloso, O., & Cano, M. P. (2006).
Effect of refrigerated storage on vitamin C and antioxidant activity of orange juice processed by highpressure or pulsed electric fields with regard to low pasteurization. European Food Research and
Technology, 223(4), 487-493. [49 citas]
12
Talwalkar, A., Miller, C. W., Kailasapathy, K., & Nguyen, M. H. (2004). Effect of packaging materials and
dissolved oxygen on the survival of probiotic bacteria in yoghurt. International journal of food science &
technology, 39(6), 605-611. [39 citas]
Lee, K. S., Oh, C. G., Yim, J. H., & Ihm, S. K. (2000). Characteristics of zirconocene catalysts supported on
Al-MCM-41 for ethylene polymerization.Journal of Molecular Catalysis A: Chemical, 159(2), 301-308. [36
citas]
Charles, F., Sanchez, J., & Gontard, N. (2003). Active modified atmosphere packaging of fresh fruits and
vegetables: modeling with tomatoes and oxygen absorber. Journal of food science, 68(5), 1736-1742.
[35 citas]
De Jong, A. R., Boumans, H., Slaghek, T., Van Veen, J., Rijk, R., & Van Zandvoort, M. (2005). Active and
intelligent packaging for food: Is it the future?.Food additives and contaminants, 22(10), 975-979. [34
citas]
Ros-Chumillas, M., Belissario, Y., Iguaz, A., & López, A. (2007). Quality and shelf life of orange juice
aseptically packaged in PET bottles. Journal of Food Engineering, 79(1), 234-242. [34 citas]
Kotsianis, I. S., Giannou, V., & Tzia, C. (2002). Production and packaging of bakery products using MAP
technology. Trends in Food Science & Technology, 13(9), 319-324. [33 citas]
Day, B. P., Kerry, J., & Butler, P. (2008). Active packaging of food. Smart Packaging Technologies for Fast
Moving Consumer Goods, 1-18. [32 citas]
Charles, F., ANCHEZ, J. S., & Gontard, N. (2005). Modeling of active modified atmosphere packaging of
endives exposed to several postharvest temperatures.Journal of food science, 70(8), e443-e449. [30
citas]
Del Nobile, M. A., Bove, S., La Notte, E., & Sacchi, R. (2003). Influence of packaging geometry and
material properties on the oxidation kinetic of bottled virgin olive oil. Journal of food engineering, 57(2),
189-197. [28 citas]
Dainelli, D., Gontard, N., Spyropoulos, D., Zondervan-van den Beuken, E., & Tobback, P. (2008). Active
and intelligent food packaging: legal aspects and safety concerns. Trends in Food Science &
Technology, 19, S103-S112. [26 citas]
Isdell, E., Allen, P., Doherty, A. M., & Butler, F. (1999). Colour stability of six beef muscles stored in a
modified atmosphere mother pack system with oxygen scavengers. International journal of food science
& technology, 34(1), 71-80. [25 citas]
Day, B. P. (2003). 9 Active packaging. Food packaging technology, 6, 282. [24 citas]
Penny, G., Dobkins, T., & Pursley, J. (2006, May). Field study of completion fluids to enhance gas
production in the Barnett Shale. In SPE Gas Technology Symposium. [24 citas]
Rooney, M. L. (2005). Introduction to active food packaging technologies (pp. 63-69). Elsevier Academic
Press, San Diego. [24 citas]
Charles, F., Guillaume, C., & Gontard, N. (2008). Effect of passive and active modified atmosphere
packaging on quality changes of fresh endives.Postharvest biology and Technology, 48(1), 22-29. [23
citas]
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Quan, D., Shim, J. H., Kim, J. D., Park, H. S., Cha, G. S., & Nam, H. (2005). Electrochemical determination
of nitrate with nitrate reductase-immobilized electrodes under ambient air. Analytical chemistry, 77(14),
4467-4473. [23 citas]
Lee, D. S., Shin, D. H., Lee, D. U., Kim, J. C., & Cheigh, H. S. (2001). The use of physical carbon dioxide
absorbents to control pressure buildup and volume expansion of kimchi packages. Journal of Food
Engineering, 48(2), 183-188. [21 citas]
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EMPRESAS COMERCIALIZADORAS DE ESTE TIPO DE TECNOLOGÍA (OXIGEN SCAVENGERS)
 TOPPAN PRINTING CO LTD – http://www.toppan.co.jp/english/
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TOAGOSEI CHEMICAL INDUSTRY CO LTD - http://www.toagosei.co.jp/english/
NIPPON SODA CO LTD - http://www.nippon-soda.co.jp/e/
EMCO PACKAGING SYSTEMS - http://www.emcopackaging.com/
ALBIS PLASTIC GmbH - http://www.albis.com
AMCOR FLEXIBLES – www.amcor.com
AMOCO CHEMICALS – www.bpppetrochemicals.com
BERICAP UK LTD – www.bericap.com
CIBA SPECIALTY CHEMICALS – www.cibasc.com
CONSTAR INTERNATIONAL INC – www.constar.net
CHEVRON PHILLIPS – www.cpchem.com
CRYOVAC SEALED AIR CORPOTARION – www.sealedair.com
DIDAI TECNOLOGÍA – www.didai.com.br
DRYPAK – www.drypak.com
EVERFRESH – www.everfreshusa.com
GRACEDAREX.COM – www.gracedarex.com
HONEYWELL SEELZE GM – www.honeywellplastics.com
M & G POLYMERS – www.mgpolymers.com
MITSUBIISHI GAS CHEMICAL CO. INC – www.mgc.co.jp/eng
MULTISORB – www.multisorb.com
NUTRICEPTS INC – www.nutricepts.com
STANDA INDUSTRIES - www.atmosphere-controle.fr
TOYO SEIKAN – www.toyo-seikan.co.jp/e
VALSPAR - www.valsparglobal.com
BIOKA LTD – www.bioka.fi
EMCO PACKAGING SYSTEMS – www.emcouk.com
FREUND INDUSTRIAL CO – www.freund.co.jp
OHE CHEMICALS INC – www.ohe-chem.co.jp
W.R. GRACE & CO – www.grace.com
PACTIV CORP - http://www.pactiv.com
15
ABSORBEDORES DE ETILENO
Etileno, una hormona de crecimiento natural de la planta, es la clave para el
proceso de maduración de las frutas y verduras. Se libera durante la respiración
y conduce el proceso de maduración en sí. Por lo tanto, es importante evitar un
exceso de este gas con el fin de prolongar la vida útil de los productos
envasados.
Los absorbedores de etileno se pueden usar en sobres o incorporados en una
película de polímero. Los mecanismos de acción incluyen el uso de
permanganato de potasio o adsorción sobre carbón activado, zeolitas, arcillas y
otros minerales.
El permanganato de potasio oxida primero el etileno a acetaldehído y luego a
ácido acético. La oxidación adicional en última instancia, puede formar dióxido
de carbono y agua. Se espera, aunque no está claro a partir de la literatura, que
los productos de oxidación estén atrapados en el sílice o alúmina en la que se
inmoviliza el permanganato de potasio.
El gas etileno puede ser adsorbido sobre la superficie de carbono, zeolitas y
arcillas todos los cuales tienen una gran superficie y alta porosidad. El carbón
activado con un catalizador de paladio se usa en forma de saco. El etileno es
adsorbido por el carbono y se descompone. Las arcillas, zeolitas y carbono
incorporados en bolsas de polietileno también se han utilizado como
eliminadores de etileno para la aplicación antes mencionada.
Hay que destacar que estos sistemas también se pueden usar para absorber
otras sustancias volátiles que pueden estar presentes como malos sabores.
Ejemplo de áreas de uso: Frutas como manzanas, albaricoques, plátano,
mango, pepino, tomates, aguacates, verduras como las zanahorias, las
patatas y las coles de Bruselas.
16
ANÁLISIS DE PATENTES: ETHYLENE SCAVENGERS4
Gráfico: Country applicants
4
NOTA: El listado de las patentes analizadas se puede consultar en el fichero “Ethylene
Scavengers report”, donde para cada patente se indica el link que permite acceder a ella.
17
Gráfico: Country patents PTO
Gráfico: IPC 4 DIGITS GRÁFICO
Listado IPC 4 DIGITS (Ver Anexo ETHYLENE SCAVENGERS - IPC 4 DIGITS)
Entre las organizaciones que más entidades disponen destacan : Sumitomo heavy industries http://www.shi.co.jp/english/ ; Nippon foil mfg - http://www.nihonseihaku.co.jp/En/ ;
Mitsubishi gas chemical - http://www.mgc.co.jp/eng/; Dainippon printing cohttp://www.dnp.co.jp/eng/works/package/
En relación a los inventores que figuran en más patentes destacan: Mei Long; Yamada
Shinichi; Tsuruizumi Akie; Takahashi Kazuyoshi.
18
ANÁLISIS DE REFERENCIAS BIBLIOGRÁFICAS ETHYLENE SCAVENGERS
Artículos más citados (Google Scholar):
144-162. [87 citas]
Lopez-Rubio, A., Almenar, E., Hernandez-Muñoz, P., Lagarón, J. M., Catalá, R., & Gavara, R. (2004).
Overview of active polymer-based packaging technologies for food applications. Food Reviews
Toivonen, P. M., & DeEll, J. R. (2002). Physiology of fresh-cut fruits and vegetables. Fresh-cut fruits and
vegetables. CRC Press, Boca Raton, FL, 91-123. [54 citas]
Terry, L. A., Ilkenhans, T., Poulston, S., Rowsell, L., & Smith, A. W. (2007). Development of new
palladium-promoted ethylene scavenger. Postharvest biology and technology, 45(2), 214-220. [36 citas]
MacLeod, A. J., & Pieris, N. M. (1981). Volatile flavor components of soursop (Annona muricata). Journal
of Agricultural and Food Chemistry, 29(3), 488-490. [32 citas]
Liu, J., Xu, B., Hu, L., Li, M., Su, W., Wu, J., ... & Jin, Z. (2009). Involvement of a banana MADS-box
transcription factor gene in ethylene-induced fruit ripening.Plant cell reports, 28(1), 103-111. [24 citas]
Rooney, M. L. (2005). Introduction to active food packaging technologies (pp. 63-69). Elsevier Academic
Press, San Diego. [24 citas]
Meyer, M. D., & Terry, L. A. (2008). Development of a rapid method for the sequential extraction and
subsequent quantification of fatty acids and sugars from avocado mesocarp tissue. Journal of
agricultural and food chemistry,56(16), 7439-7445. [22 citas]
Erdoğan, B., Sakızcı, M., & Yörükoğulları, E. (2008). Characterization and ethylene adsorption of natural
and modified clinoptilolites. Applied Surface Science, 254(8), 2450-2457. [20 citas]
Mukherjee, A. (2007). The lss supernodulation mutant in Medicago truncatula: Genetics,
Characterization and Mapping (Doctoral dissertation, Clemson University). [18 citas]
Hong, S. I., & Kim, D. (2004). The effect of packaging treatment on the storage quality of minimally
processed bunched onions. International journal of food science & technology, 39(10), 1033-1041. [15
citas]
Stow, J. (1989). The response of apples cv. Cox's Orange Pippin to different concentrations of oxygen in
the storage atmosphere. Annals of Applied biology,114(1), 149-156. [15 citas]
Maneerat, C., & Hayata, Y. (2008). Gas-phase photocatalytic oxidation of ethylene with TiO2-coated
packaging film for horticultural products.Transactions of the ASABE, 51(1), 163-168. [8 citas]
19
EMPRESAS COMERCIALIZADORAS DE ESTE TIPO DE TECNOLOGÍA (ETHYLENE SCAVENGER)
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DAINIPPON PRINTING CO- http://www.dnp.co.jp/eng/works/package/
MITSUBISHI GAS - http://www.mgc.co.jp/eng/
DENNIS GREEN LTD – www.dennisgreenltd.com
ETHYLENE CONTROL INC – www.ethylenecontrol.com
GROFIT PLASTICS – www.grofitpl.com
LAKELAND – www.lakeland.co.uk
EVERFRESH – www.everfresh.com
PEAKFRESH – www.peakfresh.com
IT’S FRESH - www.itsfresh.com
EXTENDA LIFE SYSTEMS
KES IRRIGATIONS SYSTEMS
SEKISUI JUSHI LTD
HONSHU PAPER LTD
CHEMICAL CO LTD
CHO YANG HEUNG SAN CO LTD
ODJA SHOJI CO LTD
GROFIT PLASTICS
PROFESH SYSTEMS PTY LTD
RENGO CO (JAPAN)
DISGARMAT (SPAIN)
BIOCONSERVACION (SPAIN)
FRESHNESS BAG, ST CHEMICAL CO
CHANTLER PACKAGING (USA)
ASAHI GLASS CO (USA)
20
ABSORBEDORES DE HUMEDAD
Los absorbedores de humedad se utilizan para controlar la humedad de los
alimentos sensibles a la humedad. La presencia de un absorbedor de humedad
reduce la condensación que se forma en la superficie de los materiales
utilizados para envasar alimentos que respiran como las frutas y verduras y
alimentos con un alto contenido de agua.
Los absorbedores de humedad se utilizan en forma de almohadillas
absorbentes, sobres o pueden ser incorporados en las películas de polímero.
Las almohadillas absorbentes son muy utilizadas en contacto con el pescado y
la carne. También se conocen como pastillas de goteo. Su construcción es por
lo general un laminado de gasa de plástico, adhesivo y, o bien una almohadilla
de fibra de celulosa o un polímero de acrilato absorbente de agua.
También es habitual el uso de bolsitas, que contienen sal o geles de sílice, como
desecantes para su uso con productos alimenticios sensibles a la humedad.
Los absorbedores de humedad también pueden ser incorporados en películas
de polímero o entre las capas de una construcción de polímero. Los ejemplos
incluyen arcillas, glucosa, y glicol de propileno.
Ejemplo de áreas de uso: Productos de panadería, carne, pescado y aves de
corral, platos listos para comer, aperitivos, cereales, alimentos secos, trozos
de frutas y verduras.
21
ANÁLISIS DE PATENTES: MOISTURE ABSORBER5
PUBLICATION DATE GRÁFICO
COUNTRY APPLICANTS GRÁFICO
5
NOTA: El listado de las patentes analizadas se puede consultar en el fichero “Moisture absorber
22
COUNTRY PATENT PTO
IPC 4 DIGITS GRÁFICO
IPC 4 DIGITS – (Ver Anexo MOISTURE ABSORBER – IPC 4 DIGITS)
Entre las empresas con más patentes figuran: Wengfu group co http://wengfu.com/main.htm ; Tokiwa Kogyo - http://www.tokiwrap.co.jp/en/index.html
Entre los inventores que figuran en más patentes destacan: Nagase Tadao; Yoshida Masayuki
23
ANÁLISIS DE REFERENCIAS BIBLIOGRÁFICAS MOISTURE ABSORBER
Brody, A. L., Strupinsky, E. R., & Kline, L. R. (2001). Active packaging for food applications (Vol. 6). CRC
press. [147 citas]
144-162. [87 citas]
Villaescusa, R., & Gil, M. I. (2003). Quality improvement of Pleurotus mushrooms by modified
atmosphere packaging and moisture absorbers.Postharvest Biology and Technology, 28(1), 169-179. [56
citas]
Song, Y., Vorsa, N., & Yam, K. L. (2002). Modeling respiration–transpiration in a modified atmosphere
packaging system containing blueberry. Journal of Food Engineering, 53(2), 103-109. [55 citas]
Neethirajan, S., & Jayas, D. S. (2011). Nanotechnology for the food and bioprocessing industries. Food
and bioprocess technology, 4(1), 39-47. [51 citas]
Danjaji, I. D., Nawang, R., Ishiaku, U. S., Ismail, H., & Mohd Ishak, Z. A. M. (2002). Degradation studies
and moisture uptake of sago-starch-filled linear low-density polyethylene composites. Polymer
Testing, 21(1), 75-81. [48 citas]
Anantheswaran, R. C., Beelman, R. B., & Roy, S. (1996). Modified atmosphere and modified humidity
packaging of fresh mushrooms. Journal of food science,61(2), 391-397. [43 citas]
Mahajan, P. V., Oliveira, F. A. R., & Macedo, I. (2008). Effect of temperature and humidity on the
transpiration rate of the whole mushrooms. Journal of Food Engineering, 84(2), 281-288. [37 citas]
Mizutani, Y., Nakamura, S., Kaneko, S., & Okamura, K. (1993). Microporous polypropylene
sheets. Industrial & engineering chemistry research, 32(1), 221-227. [37 citas]
Mullan, M., & McDowell, D. (2003). 10 Modified atmosphere packaging. Food packaging technology,
303. [26 citas]
Roy, S., Anantheswaran, R. C., & Beelman, R. B. (1995). Sorbitol increases shelf life of fresh mushrooms
stored in conventional packages. Journal of food science, 60(6), 1254-1259. [26 citas]
Bakhtiyarov, S. I., & Overfelt, R. A. (1998). Fluidized bed viscosity measurements in reduced
gravity. Powder technology, 99(1), 53-59. [20 citas]
Singh, P., Langowski, H. C., Wani, A. A., & Saengerlaub, S. (2010). Recent advances in extending the shelf
life of fresh Agaricus mushrooms: a review.Journal of the Science of Food and Agriculture, 90(9), 13931402. [19 citas]
Leblanc, J. L. (2009). Filled polymers: science and industrial applications. CRC Press. [14 citas]
24
Mahajan, P. V., Rodrigues, F. A., Motel, A., & Leonhard, A. (2008). Development of a moisture absorber
for packaging of fresh mushrooms ( Agaricus bisporous). Postharvest Biology and
Zactiti, E. M., & Kieckbusch, T. G. (2009). Release of potassium sorbate from active films of sodium
alginate crosslinked with calcium chloride. Packaging Technology and Science, 22(6), 349-358. [14 citas]
EMPRESAS COMERCIALIZADORAS DE ESTE TIPO DE TECNOLOGÍA (MOISTURE ABSORBER)
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CRYOVAC SEALED AIR CORPORATION - www.sealedair.com
ELLIOT ABSORBENCY PRODUCTS – www.elliottabsorbents.co.uk
GTM CONVERTING LTD – www.gtmconverting.co.uk
HUMIDIPAK INC – www.humidipak.com
MULTISORB TECHNOLOGIES – www.multisorb.com
SHOWA DENKA – www.sds.com.sg
SIRANE LIMITED – www.sirane.co.uk
EVERFRESH USA – www.everfreshusa.com
UNIQUEMA AND CIBA SPECIALTY CHEMICALS (UK)
TECHMER PM (USA) - http://www.techmerpm.com/home.asp
25
ABSORBEDORES DE DIÓXIDO DE CARBONO
El dióxido de carbono se forma en algunos alimentos debido a la deterioración
y las reacciones de respiración. El dióxido de carbono producido tiene que ser
eliminado del envase para evitar el deterioro de los alimentos y/o del envase.
Los absorbedores de dióxido de carbono pueden contener hidróxido de calcio,
hidróxido de sodio o hidróxido de potasio, óxido de calcio y gel de sílice.
En otros casos, sin embargo, los niveles altos de dióxido de carbono (10-80%)
son deseables, por ejemplo, para los alimentos tales como carne y aves de
corral, debido a que estos altos niveles inhiben el crecimiento microbiano y
consecuentemente extienden la vida útil. Las carnes frescas, aves y quesos
pueden beneficiarse de envasado en una atmósfera de dióxido de carbono.
La eliminación de oxígeno de un envase por el uso de absorbedores de oxígeno
crea un vacío parcial que puede originar problemas en los envases flexibles.
Además, cuando un envase contiene una mezcla de gases que incluye dióxido
de carbono, el dióxido de carbono se disuelve parcialmente y crea un vacío
parcial. En tales casos es deseable, la liberación simultánea de dióxido de
carbono insertado en bolsitas que consumen oxígeno. Estos sistemas, se basan
bien en carbonato ferroso o en una mezcla de ácido ascórbico y bicarbonato de
sodio. Los absorbedores de oxígeno / generadores de dióxido de carbono están
diseñados para su uso en productos en los que el volumen y apariencia del
envase resulta crítico, como por ejemplo las bolsas de patatas fritas.
Ejemplo de áreas de uso: café tostado, carnes frescas y pescados, frutos secos
y otros productos de aperitivo y bizcochos.
26
ANÁLISIS DE PATENTES: CARBON DIOXIDE INDICATOR6
Gráfico: Publication Date
Gráfico: Country Applicant
66
NOTA: El listado de las patentes analizadas se puede consultar en el fichero “Carbon Dioxide
Indicator report”, donde para cada patente se indica el link que permite acceder a ella.
27
Gráfico: Country Paten PTO
Gráfico: IPC 4 DIGITS
List: IPCT 4 DIGITS (Ver Anexo CARBON DIOXIDE INDICATOR - IPC 4 DIGITS)
Entre las empresas con más patentes figuran: Toppan Printing Co Ltd http://www.toppan.co.jp/english/; Otshuka Pharma Factory Inc - http://www.otsukakj.jp/en/
Entre los inventores presentes en más patentes destacan: Yuyama Kohei; Oya Masahito; Oka
Minoru; Ochiai Shinya.
28
ANÁLISIS REFERENCIAS BIBLIOGRÁFICAS CARBON DIOXIDE INDICATOR
Yam, K. L., Takhistov, P. T., & Miltz, J. (2005). Intelligent packaging: concepts and applications. Journal of
Food Science, 70(1), R1-R10. [121 citas]
144-162. [87 citas]
Brooks, C., Miller, E. V., Bratley, C. O., Cooley, J. S., Mook, P. V., & Johnson, H. B. (1932). Effect of solid
and gaseous carbon dioxide upon transit diseases of certain fruits and vegetables. US Department of
Agriculture. [47 citas]
Han, J. H., Ho, C. H., & Rodrigues, E. T. (2005). 9 Intelligent packaging.Innovations in food packaging,
138. [23 citas]
EMPRESAS COMERCIALIZADORAS DE ESTE TIPO DE TECNOLOGÍA
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MITSUBISHI GAS CHEMICAL CO INC – www.mgc.co.jp/eng
LONG LIFE SOLUTIONS – www.longlifesolutions.com
LANDEC INTELLIGENT MATERIALS – www.landec.com
CSP TECHNOLOGIES – www.csptechnologies.com
EVERFRESH – www.everfresh.com
EMCO PACKAGING SYSTEMS – www.emcouk.com
MULTISORB TECHNOLOGIES (USA) - http://www.multisorb.com/spanish/
29
OTROS ABSORBEDORES.
Eliminadores de aldehídos
La oxidación de las grasas y aceites forma aldehídos que pueden dar lugar a
sabores desagradables en los alimentos altos en grasa. Los aldehídos se pueden
eliminar mediante la inclusión de sulfato de sodio u otros sulfatos inorgánicos
en el envase. Tocoferoles tales como la vitamina E y zeolitas de aluminosilicatos
sintéticos también son eficaces adsorbentes de aldehído.
Eliminadores de acetaldehidos
La eliminación de los acetaldehídos por lo general se consigue bien a través de
una reacción del acetaldehído con una funcionalidad amina, amida o imina o
bien utilizando un catalizador de oxidación, como el octanoato de cobalto o
cobalto de naftalato.
Eliminadores de sulfuros
Otro tipo de eliminadores/absorbedores de olor lo constituyen los eliminadores
de sulfuros generados por ejemplo en la descomposición de las aves de corral.
Eliminadores de sabor amargo
Los envases activos también pueden ayudar a eliminar el sabor amargo de la
naringinasa o del limoneno que aparece en los zumos de frutas durante su
proceso de pasteurización y posterior almacenamiento, a partir de la
incorporación de una capa de acetato de celulosa con enzimas específicas.
Absorbedores de lactosa y colesterol
La incorporación de la enzima lactosa en el material del envase hidroliza la
lactosa para formar glucosa.
La incorporación de colesterol reductasa convierte el colesterol a coprosterol,
que no es absorbido por el intestino y es eliminado del cuerpo.
Ejemplo de áreas de uso: Alimentos que pueden ser fácilmente oxidados,
como proteínas, las grasas en los productos de pescado, aperitivos y zumos
de frutas, productos lácteos.
30
EMISORES O LIBERADORES7
Este grupo de envases activos contiene, o produce, sustancias, que están
destinados a migrar en el espacio de cabeza del envasado de alimentos o en la
comida con el fin de obtener un efecto tecnológico en la atmósfera en el
envase o en la comida en sí, como por ejemplo los aditivos alimentarios,
aromas o biocidas. En estos casos, el consumidor junto con la comida ingiere
los componentes.
AGENTES ANTIMICROBIANOS
En este caso, los agentes antimicrobianos se incorporan directamente en
películas del envase. Por lo tanto, el material de envase puede servir como una
fuente que libere conservantes o agentes antimicrobianos, o incluso prevenir el
crecimiento de microorganismos mediante la presentación de propiedades
antimicrobianas por sí mismo.
Entre las diferentes sustancias que se usan como agentes antimicrobianos se
encuentran:
• productos alimentarios como el etanol;
• los aditivos alimentarios pueden ser otros alcoholes, por ejemplo, polioles,
alcoholes de azúcares, ácidos orgánicos y sales (sorbatos, benzoatos,
propionatos), y antimicrobianos, tales como la nisina, natamicina y pediocina.
• Sustancias como imazalil, triclosan o conservantes de origen natural, etc.
pueden considerarse tanto pesticidas o biocidas como agentes
antimicrobianos.
El uso de materiales con agentes antimicrobianos puede ser divido en dos
tipos:
• los que desde una sustancia activa migran a la superficie de los alimentos, y
• aquellos, que son eficaces contra el crecimiento microbiano sin producirse
migración hacia la comida.
7
Sources:
31
Este tipo de tecnología se ha desarrollado principalmente en Japón desde la
segunda mitad de la década de 1980.
La liberación de sustancias se logra convencionalmente mediante la adición de
una bolsita permeable o porosa que contiene las sustancias en el envase
Algunos conservantes pueden incorporarse en el interior o sobre, por ejemplo,
papel, cartón o materiales de envasado poliméricos para proporcionar una
actividad antimicrobiana.
Los agentes se pueden aplicar al material de envasado por impregnación,
mezclando o usando diversas técnicas de recubrimiento. Los agentes activos
pueden ser colocados en capas intermedias o encapsulados para conseguir una
liberación lenta en la comida. Un concepto más sofisticado es el uso de enzimas
inmovilizadas, y materiales ligados a grupos antimicrobianos en la superficie del
material..
Ejemplo de áreas de uso: Carne, frutas sin procesar, diversos alimentos
elaborados y sin elaborar, productos de panadería, productos de pescado
seco.
32
ANÁLISIS DE PATENTES: ANTIMICROBIAL AGENT8
8
NOTA: El listado de las patentes analizadas se puede consultar en el fichero “Antimicrobial
agent report”, donde para cada patente se indica el link que permite acceder a ella.
33
Country Patent PTO
IPC 4 Digits Char
Listado IPC 4 Digits (Ver Anexo ANTIMICROBIAL AGENT - IPC 4 DIGITS)
Entre las empresas con más patentes figuran: Viskase corporation - www.viskase.com ; Rengo
co ltd - http://www.rengo.co.jp/english/ ; Zhejiang great southeast co. Ltd http://www.chinaddn.com/old/index.html
Entre los inventores destacan: Wilhoit Darrel, L.;Sekyama Taiji; Mizukami Yuichi; Kamei
Kiyoshi.
34
ANÁLISIS DE REFERENCIAS BIBLIOGRÁFICAS ANTIMICROBIAL AGENT
Shahidi, F., Arachchi, J. K. V., & Jeon, Y. J. (1999). Food applications of chitin and chitosans. Trends in
Food Science & Technology, 10(2), 37-51. [911 citas]
Rabea, E. I., Badawy, M. E. T., Stevens, C. V., Smagghe, G., & Steurbaut, W. (2003). Chitosan as
antimicrobial agent: applications and mode of action.Biomacromolecules, 4(6), 1457-1465. [832 citas]
Appendini, P., & Hotchkiss, J. H. (2002). Review of antimicrobial food packaging. Innovative Food Science
& Emerging Technologies, 3(2), 113-126. [499 citas]
Vermeiren, L., Devlieghere, F., Van Beest, M., De Kruijf, N., & Debevere, J. (1999). Developments in the
active packaging of foods. Trends in Food Science & Technology, 10(3), 77-86. [378 citas]
Quintavalla, S., & Vicini, L. (2002). Antimicrobial food packaging in meat industry. Meat science, 62(3),
373-380. [343 citas]
Han, J. H. (2003). Antimicrobial food packaging. Novel food packaging techniques, 50-70. [326 citas]
Roller, S., & Covill, N. (1999). The antifungal properties of chitosan in laboratory media and apple
juice. International Journal of Food Microbiology, 47(1), 67-77. [288 citas]
citas]
Devlieghere, F., Vermeiren, L., & Debevere, J. (2004). New preservation technologies: Possibilities and
limitations. International Dairy Journal, 14(4), 273-285. [274 citas]
Dutta, P. K., Tripathi, S., Mehrotra, G. K., & Dutta, J. (2009). Perspectives for chitosan based
antimicrobial films in food applications. Food Chemistry, 114(4), 1173-1182. [250 citas]
Cha, D. S., & Chinnan, M. S. (2004). Biopolymer-based antimicrobial packaging: a review. Critical Reviews
in Food Science and Nutrition, 44(4), 223-237. [219 citas]
Cagri, A., Ustunol, Z., & Ryser, E. T. (2004). Antimicrobial edible films and coatings. Journal of Food
Protection®, 67(4), 833-848. [213 citas]
Azeredo, H. (2009). Nanocomposites for food packaging applications. Food Research
Shelef, L. A. (1994). Antimicrobial effects of lactates: a review. Journal of Food Protection®, 57(5), 445450. [187 citas]
Pranoto, Y., Rakshit, S. K., & Salokhe, V. M. (2005). Enhancing antimicrobial activity of chitosan films by
incorporating garlic oil, potassium sorbate and nisin. LWT-Food Science and Technology, 38(8), 859-865.
[171 citas]
O'Brien, T. F. (2002). Emergence, spread, and environmental effect of antimicrobial resistance: how use
of an antimicrobial anywhere can increase resistance to any antimicrobial anywhere else. Clinical
Infectious Diseases,34(Supplement 3), S78-S84. [168 citas]
35
Suppakul, P., Miltz, J., Sonneveld, K., & Bigger, S. W. (2003). Antimicrobial properties of basil and its
possible application in food packaging. Journal of agricultural and food chemistry, 51(11), 3197-3207.
[153 citas]
Coma, V. (2008). Bioactive packaging technologies for extended shelf life of meat-based products. Meat
Science, 78(1), 90-103. [140 citas]
Bégin, A., & Van Calsteren, M. R. (1999). Antimicrobial films produced from chitosan. International
journal of biological macromolecules, 26(1), 63-67. [136 citas]
McMillin, K. W. (2008). Where is MAP going? A review and future potential of modified atmosphere
packaging for meat. Meat Science, 80(1), 43-65. [131 citas]
Ozdemir, M., & FLOROS, J. D. (2004). Active food packaging technologies.Critical Reviews in Food Science
and Nutrition, 44(3), 185-193. [127 citas]
Wang, X., Du, Y., Luo, J., Lin, B., & Kennedy, J. F. (2007). Chitosan/organic rectorite nanocomposite films:
Structure, characteristic and drug delivery behaviour. Carbohydrate Polymers, 69(1), 41-49. [107 citas]
Zhang, L., Lu, Z., Yu, Z., & Gao, X. (2005). Preservation of fresh-cut celery by treatment of ozonated
water. Food Control, 16(3), 279-283. [91 citas]
Vermeiren, L., Devlieghere, F., & Debevere, J. (2002). Effectiveness of some recent antimicrobial
packaging concepts. Food Additives & Contaminants,19(S1), 163-171. [89 citas]
144-162. [87 citas]
Masniyom, P., Benjakul, S., & Visessanguan, W. (2002). Shelf‐life extension of refrigerated seabass slices
under modified atmosphere packaging. Journal of the Science of Food and Agriculture, 82(8), 873-880.
[85 citas]
Goni, P., López, P., Sánchez, C., Gómez-Lus, R., Becerril, R., & Nerín, C. (2009). Antimicrobial activity in
the vapour phase of a combination of cinnamon and clove essential oils. Food Chemistry, 116(4), 982989. [81 citas]
Arashisar, Ş., Hisar, O., Kaya, M., & Yanik, T. (2004). Effects of modified atmosphere and vacuum
packaging on microbiological and chemical properties of rainbow trout ( Oncorynchus mykiss)
fillets. International journal of food microbiology, 97(2), 209-214. [79 citas]
Park, S. I., Daeschel, M. A., & Zhao, Y. (2004). Functional Properties of Antimicrobial Lysozyme‐Chitosan
Composite Films. Journal of Food Science,69(8), M215-M221. [79 citas]
Buonocore, G. G., Del Nobile, M. A., Panizza, A., Corbo, M. R., & Nicolais, L. (2003). A general approach
to describe the antimicrobial agent release from highly swellable films intended for food packaging
applications. Journal of controlled release, 90(1), 97-107. [78 citas]
36
Rojas-Graü, M. A., Raybaudi-Massilia, R. M., Soliva-Fortuny, R. C., Avena-Bustillos, R. J., McHugh, T. H., &
Martín-Belloso, O. (2007). Apple puree-alginate edible coating as carrier of antimicrobial agents to
prolong shelf-life of fresh-cut apples. Postharvest Biology and Technology, 45(2), 254-264. [77 citas]
Mauriello, G. D. L. E., De Luca, E., La Storia, A., Villani, F., & Ercolini, D. (2005). Antimicrobial activity of a
nisin‐activated plastic film for food packaging.Letters in applied microbiology, 41(6), 464-469. [73 citas]
Möller, H., Grelier, S., Pardon, P., & Coma, V. (2004). Antimicrobial and physicochemical properties of
chitosan-HPMC-based films. Journal of agricultural and food chemistry, 52(21), 6585-6591. [73 citas]
López, P., Sánchez, C., Batlle, R., & Nerín, C. (2007). Development of flexible antimicrobial films using
essential oils as active agents. Journal of Agricultural and Food Chemistry, 55(21), 8814-8824. [72 citas]
Cooksey, K. (2005). Effectiveness of antimicrobial food packaging materials.Food additives and
contaminants, 22(10), 980-987. [70 citas]
Su Cha, D., Choi, J. H., Chinnan, M. S., & Park, H. J. (2002). Antimicrobial films based on Na-alginate and
κ-carrageenan. LWT-Food Science and Technology, 35(8), 715-719. [69 citas]
Weng, Y. M., & Hotchkiss, J. H. (1993). Anhydrides as antimycotic agents added to polyethylene films for
food packaging. Packaging Technology and Science, 6(3), 123-128. [65 citas]
Becerril, R., Gómez-Lus, R., Goni, P., López, P., & Nerín, C. (2007). Combination of analytical and
microbiological techniques to study the antimicrobial activity of a new active food packaging containing
cinnamon or oregano against E. coli and S. aureus. Analytical and bioanalytical chemistry,388(5-6), 10031011. [63 citas]
Güçbilmez, Ç. M., Yemenicioğlu, A., & Arslanoğlu, A. (2007). Antimicrobial and antioxidant activity of
edible zein films incorporated with lysozyme, albumin proteins and disodium EDTA. Food Research
Ha, J. U., Kim, Y. M., & Lee, D. S. (2001). Multilayered antimicrobial polyethylene films applied to the
packaging of ground beef. Packaging Technology and Science, 14(2), 55-62. [59 citas]
Lee, C. H., An, D. S., Park, H. J., & Lee, D. S. (2003). Wide‐spectrum antimicrobial packaging materials
incorporating nisin and chitosan in the coating. Packaging technology and science, 16(3), 99-106. [58
citas]
Hotchkiss, J. H. (1995). Safety considerations in active packaging. In Active food packaging (pp. 238-255).
Springer US. [56 citas]
Lee, J. W., Son, S. M., & Hong, S. I. (2008). Characterization of protein-coated polypropylene films as a
novel composite structure for active food packaging application. Journal of Food Engineering, 86(4), 484493. [52 citas]
Pelissari, F. M., Grossmann, M. V., Yamashita, F., & Pineda, E. A. G. (2009). Antimicrobial, mechanical,
and barrier properties of cassava starch− chitosan films incorporated with oregano essential oil. Journal
of agricultural and food chemistry, 57(16), 7499-7504. [52 citas]
37
Chung, D., Papadakis, S. E., & Yam, K. L. (2003). Evaluation of a polymer coating containing triclosan as
the antimicrobial layer for packaging materials.International journal of food science & technology, 38(2),
165-169. [50 citas]
CHUNG, D., PAPADAKIS, S. E., & YAM, K. L. (2001). Release of propyl paraben from a polymer coating
into water and food simulating solvents for antimicrobial packaging applications. Journal of food
processing and preservation, 25(1), 71-87. [50 citas]
Kim, K. W., Thomas, R. L., Lee, C., & Park, H. J. (2003). Antimicrobial activity of native chitosan, degraded
chitosan, and O-carboxymethylated chitosan.Journal of Food Protection®, 66(8), 1495-1498. [46 citas]
Mastromatteo, M., Barbuzzi, G., Conte, A., & Del Nobile, M. A. (2009). Controlled release of thymol from
zein based film. Innovative Food Science & Emerging Technologies, 10(2), 222-227. [46 citas]
Maizura, M., Fazilah, A., Norziah, M. H., & Karim, A. A. (2007). Antibacterial activity and mechanical
properties of partially hydrolyzed sago starch–alginate edible film containing lemongrass oil. Journal of
food science, 72(6), C324-C330. [45 citas]
Shen, X. L., Wu, J. M., Chen, Y., & Zhao, G. (2010). Antimicrobial and physical properties of sweet potato
starch films incorporated with potassium sorbate or chitosan. Food Hydrocolloids, 24(4), 285-290. [43
citas]
Del Nobile, M. A., Conte, A., Incoronato, A. L., & Panza, O. (2008). Antimicrobial efficacy and release
kinetics of thymol from zein films. Journal of Food Engineering, 89(1), 57-63. [42 citas]
Yoksan, R., & Chirachanchai, S. (2009). Silver nanoparticles dispersing in chitosan solution: Preparation
by γ-ray irradiation and their antimicrobial activities. Materials Chemistry and Physics, 115(1), 296-302.
[42 citas]
Buonocore, G. G., Nobile, M. D., Panizza, A., Bove, S., Battaglia, G., & Nicolais, L. (2003). Modeling the
lysozyme release kinetics from antimicrobial films intended for food packaging applications. Journal of
food science, 68(4), 1365-1370. [41 citas]
Elegir, G., Kindl, A., Sadocco, P., & Orlandi, M. (2008). Development of antimicrobial cellulose packaging
through laccase-mediated grafting of phenolic compounds. Enzyme and Microbial Technology, 43(2), 8492. [41 citas]
Kim, Y. M., An, D. S., Park, H. J., Park, J. M., & Lee, D. S. (2002). Properties of nisin‐incorporated polymer
coatings as antimicrobial packaging materials.Packaging Technology and Science, 15(5), 247-254. [41
citas]
Gemili, S., Yemenicioğlu, A., & Altınkaya, S. A. (2009). Development of cellulose acetate based
antimicrobial food packaging materials for controlled release of lysozyme. Journal of Food
Santiago-Silva, P., Soares, N. F., Nóbrega, J. E., Júnior, M. A., Barbosa, K. B., Volp, A. C. P., ... & Würlitzer,
N. J. (2009). Antimicrobial efficiency of film incorporated with pediocin (ALTA® 2351) on
preservation of sliced ham. Food Control, 20(1), 85-89. [39 citas]
Zactiti, E. M., & Kieckbusch, T. G. (2006). Potassium sorbate permeability in biodegradable alginate films:
Effect of the antimicrobial agent concentration and crosslinking degree. Journal of Food
38
Buonocore, G. G., Conte, A., Corbo, M. R., Sinigaglia, M., & Del Nobile, M. A. (2005). Mono-and
multilayer active films containing lysozyme as antimicrobial agent. Innovative Food Science & Emerging
Technologies, 6(4), 459-464. [33 citas]
Conte, A., Scrocco, C., Sinigaglia, M., & Del Nobile, M. A. (2007). Innovative active packaging systems to
prolong the shelf life of mozzarella cheese.Journal of dairy science, 90(5), 2126-2131. [33 citas]
EMPRESAS COMERCIALIZADORAS DE ESTE TIPO DE TECNOLOGÍA (ANTIMICROBIAL AGENT)
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MITSUBISHI GAS CHEMICAL CO INC – www.mgc.co.jp/eng
FREUND INDUSTRIAL CO LTD – www.freund.co.jp
IMAL LTDA – www.uvasquality.com
LAKELAND – www.lakeland.co.uk
MICROBEGUARD – www.microbeguard.com
OHE CHEMICALS INC – www.oh-chem.co.jp
SINANEN ZEOMIC CO LTD – www.zeomic.co.jp
AGION TECHNOLOGIES – www.agion-tech.com
MICROBAN INTERNATIONAL LTD – www.microban.com
MITSUBISHI KAGAKU FOODS CORPORATION – www.mfc.co.jp/wasaouro
NIPPON KAYAKU - http://www.nipponkayaku.co.jp/english/
FREUND INDUSTRIAL - http://www.freund.co.jp/english/chemical/
AGION TECHNOLOGIES INC - http://www.agion-tech.com/
MICROBAN PRODUCTS - http://www.microban.com/
LINTEC CORP - http://www.lintec-global.com/
BIOKA LTD - http://www.bioka.fi/
BERNARD TECHNOLOGIES - http://www.bernardtechnologies.com/
MULTISORB TECHNOLOGIES - www.multisorb.com
NANOGAP – www.nanogap.es
AVANZARE – www.avanzare.es
39
ADITIVOS ALIMENTARIOS Y AROMATIZANTES
La adición de aditivos o aromas alimentarios a través de los envases es una
muestra de la tecnología de emisores/liberadores en los envases activos. Una
función de un envase activo puede ser la emisión de conservantes,
saborizantes, antioxidantes, iones metálicos-y gases. Por ejemplo, los usos de
etanol (considerado como un producto alimenticio) y otros alcoholes, y ácidos
orgánicos, como el ácido sórbico, ácido benzoico y ácidos propiónicos está
ampliamente extendida entre los métodos de conservación.
Otros ejemplos de usos de envases activos, con la intención de tener una
adición de sustancias con las funciones incluidas en la definición de aditivos
alimentarios, son, por ejemplo, saquitos con metabisulfitos de sodio en las uvas
frescas. Los sulfitos se evaporan, y de dióxido de azufre funciona como un
conservante en las uvas.
Es conocido que los iones metálicos de plata, cobre, estaño, y otros presentan
propiedades anti-microbianas. La zeolita es el agente antimicrobiano de uso
más frecuente en los materiales plásticos en Japón. El estaño (Sn) actúa como
un antioxidante, y se utiliza como un aditivo alimentario en algunos productos
enlatados, por ejemplo previniendo la decoloración de verduras blancas.
Un ejemplo en el uso de envases activos con el propósito de la adición de los
aditivos alimentarios se puede ver en la cerveza. Este es el llamado "Widget",
una pequeña bola de plástico, con un contenido de dióxido de carbono. Cuando
se abre la botella, la bola libera el gas en la cerveza, lo que provoca una espuma
rica y más estable en la cerveza.
Tradicionalmente, las barricas de madera se han utilizado para el
almacenamiento de vino y otras bebidas alcohólicas, siendo también utilizado
como almacenamiento para otros líquidos y alimentos. Hoy en día, por razones
de higiene, los productores de alimentos suelen usar acero inoxidable. Sin
embargo, para aplicaciones en las que todavía se utilizan barricas de madera, si
es deseable la migración de las sustancias aromatizantes de la madera al vino o
a bebidas alcohólicas como el whisky o el coñac. En algunos casos, el
almacenamiento en barriles de madera es sustituido por una combinación de
almacenamiento en recipientes de acero inoxidable suplementadas con la
adición de copos de madera en el vino con propósitos aromatizantes. Los
barriles de madera para el almacenamiento de vino son un ejemplo de un
envase activo que se utiliza con la intención de adicionar aromas.
40
La encapsulación puede ser usada para mantener sabores dentro de un
producto. Cuando el envase está abierto o la comida entra en contacto con la
capsula los aromas son liberados. Algunos ejemplos de este tipo de tecnología
son films y tapas de botellas deportivas y pajas con sabores encapsulados. Estos
ejemplos liberan de forma intencionada sabores por ejemplo cuando se bebe la
leche con la paja, cuando el pan entra en contacto con el film que lo cubre o
cuando bebemos de una botella de bebida deportiva.
Ejemplos de áreas de uso: whisky, vino y otras bebidas alcohólicas.
41
ANÁLISIS DE PATENTES: FOOD ADDITIVES AND FLAVOURINGS9
9
NOTA: El listado de las patentes analizadas se puede consultar en el fichero “Food additives
and flavourings report”, donde para cada patente se indica el link que permite acceder a ella.
42
Gráfico: Country Patent PTO
Listado IPC 4 DIGITS (Ver Anexo – FOOD ADDITIVES AND FLAVOURINGS – IPC 4 DIGITS)
Entre las empresas con más patentes figuran: G UCHREZHDENIE KRASNOD NII KHR; TIANJIN
CHINA & ENGLAND NAMI T; G OBRAZOVATEL NOE UCHREZHDENIE; UNILEVER; NESTEC; NETLE
Entre los inventores incluidos en patentes destacan: KVASENKOV OLEG IVANOVICH (más de 1000),
ZHURAVSKAJA-SKALOVA DAR JA VLADIMIROVNA, PENTO VLADIMIR BORISOVICH.
43
ANÁLISIS DE REFERENCIAS BIBLIOGRÁFICAS FOOD ADDITIVES AND FLAVOURINGS
Burt, S. (2004). Essential oils: their antibacterial properties and potential applications in foods—a
review. International journal of food microbiology, 94(3), 223-253. [2170 citas]
Cleveland, J., Montville, T. J., Nes, I. F., & Chikindas, M. L. (2001). Bacteriocins: safe, natural
antimicrobials for food preservation. International journal of food microbiology, 71(1), 1-20. [934 citas]
Kumar, C. G., & Anand, S. K. (1998). Significance of microbial biofilms in food industry: a
review. International journal of food microbiology, 42(1), 9-27. [453 citas]
Ray, B. (2004). Fundamental food microbiology. CRC PressI Llc. [420 citas]
Thomas E. Furia, & Chemical Rubber Company. (1972). CRC handbook of food additives. 1 (Vol. 1). CRC
PressI Llc. [349 citas]
citas]
Chen, H., & Hoover, D. G. (2003). Bacteriocins and their food applications.Comprehensive reviews in food
science and food safety, 2(3), 82-100. [255 citas]
O’sullivan, L., Ross, R. P., & Hill, C. (2002). Potential of bacteriocin-producing lactic acid bacteria for
improvements in food safety and quality. Biochimie,84(5), 593-604. [250 citas]
Cagri, A., Ustunol, Z., & Ryser, E. T. (2004). Antimicrobial edible films and coatings. Journal of Food
Izumi, H. (1999). Electrolyzed Water as a Disinfectant for Fresh‐cut Vegetables. Journal of Food
Science, 64(3), 536-539. [204 citas]
Harley, J. P., Ray, R. S., Tomasi, L., Eichman, P. L., Matthews, C. G., Chun, R., ... & Traisman, E. (1978).
Hyperkinesis and food additives: testing the Feingold hypothesis. Pediatrics, 61(6), 818-828. [191 citas]
Lück, E., & Lipinski, G. W. (1980). Foods, 3. Food Additives. Wiley‐VCH Verlag GmbH & Co. KGaA. [190
citas]
Couto, S. R., & Sanromán, M. A. (2006). Application of solid-state fermentation to food industry—a
review. Journal of Food Engineering, 76(3), 291-302. [174 citas]
Leistner, L., & Gould, G. W. (2002). Hurdle Technology: Combination Treatments for Food Stability,
Safety and Quality. Springer. [117 citas]
Metcalfe, D. D., Sampson, H. A., & Simon, R. A. (Eds.). (2011). Food allergy: adverse reactions to foods
and food additives. Wiley-Blackwell. [104 citas]
Madhavi, D. L., Singhal, R. S., & Kulkarni, P. R. (1996). Technological aspects of food antioxidants. Food
antioxidants: Technological, toxicological, and health perspectives, 159-265. [102 citas]
Delves-Broughton, J. (2005). Nisin as a food preservative. Food Australia,57(12), 525-532. [100 citas]
44
Chichester, D. F., & Tanner, F. W. (1972). Antimicrobial food additives. CRC Handbook of Food
Additives, 1, 115-184. [95 citas]
Howe, S. R., & Borodinsky, L. (1998). Potential exposure to bisphenol A from food‐contact use of
polycarbonate resins. Food Additives & Contaminants,15(3), 370-375. [71 citas]
Noah, L., & Merrill, R. A. (1998). Starting from Scratch: Reinventing the Food Additive Approval
Process. BUL Rev., 78, 329. [71 citas]
Amakura, Y., Umino, Y., Tsuji, S., Ito, H., Hatano, T., Yoshida, T., & Tonogai, Y. (2002). Constituents and
their antioxidative effects in eucalyptus leaf extract used as a natural food additive. Food
Chemistry, 77(1), 47-56. [69 citas]
Natrajan, N., & Sheldon, B. W. (2000). Inhibition of Salmonella on poultry skin using protein-and
polysaccharide-based films containing a nisin formulation.Journal of Food Protection®, 63(9), 1268-1272.
[66 citas]
Gill, A. O., & Holley, R. A. (2000). Surface application of lysozyme, nisin, and EDTA to inhibit spoilage and
pathogenic bacteria on ham and bologna. Journal of Food Protection®, 63(10), 1338-1346. [65 citas]
Sheftel, V. O. (2000). Indirect food additives and polymers: migration and toxicology. CRC Press. [65
citas]
Howe, S. R., Borodinsky, L., & Lyon, R. S. (1998). Potential exposure to bisphenol A from food-contact
use of epoxy coated cans. Journal of Coatings Technology, 70(877), 69-74. [64 citas]
Calo-Mata, P., Arlindo, S., Boehme, K., de Miguel, T., Pascoal, A., & Barros-Velazquez, J. (2008). Current
applications and future trends of lactic acid bacteria and their bacteriocins for the biopreservation of
aquatic food products.Food and Bioprocess Technology, 1(1), 43-63. [60 citas]
Begley, T. H. (1997). Methods and approaches used by FDA to evaluate the safety of food packaging
materials. Food Additives & Contaminants, 14(6-7), 545-553. [57 citas]
ARVANITOYANNIS, I. S., & Bosnea, L. (2004). Migration of substances from food packaging materials to
foods. Critical reviews in food science and nutrition,44(2), 63-76.[54 citas]
Shibko, S. I., & Blumenthal, H. (1973). Toxicology of phthalic acid esters used in food-packaging
material. Environmental health perspectives, 3, 131. [51citas]
Hutchings, J. B. (1994). Food Colour and Appearance in Perspective (pp. 1-29). Springer US. [42 citas]
Naila, A., Flint, S., Fletcher, G., Bremer, P., & Meerdink, G. (2010). Control of biogenic amines in food—
existing and emerging approaches. Journal of food science, 75(7), R139-R150. [41 citas]
Restuccia, D., Spizzirri, U. G., Parisi, O. I., Cirillo, G., Curcio, M., Iemma, F., ... & Picci, N. (2010). New EU
regulation aspects and global market of active and intelligent packaging for food industry
applications. Food Control, 21(11), 1425-1435. [39 citas]
De Fátima Pocas, M., & Hogg, T. (2007). Exposure assessment of chemicals from packaging materials in
foods: a review. Trends in Food Science & Technology, 18(4), 219-230. [37 citas]
Goulas, A. E., Anifantaki, K. I., Kolioulis, D. G., & Kontominas, M. G. (2000). Migration of di-(2ethylhexylexyl) adipate plasticizer from food-grade polyvinyl chloride film into hard and soft
cheeses. Journal of dairy science, 83(8), 1712-1718. [37 citas]
45
citas]
Byun, Y., Kim, Y. T., & Whiteside, S. (2010). Characterization of an antioxidant polylactic acid (PLA) film
prepared with α-tocopherol, BHT and polyethylene glycol using film cast extruder. Journal of Food
Smith, J., & Hong-Shum, L. (2011). Food additives data book. Wiley-Blackwell. [26 citas]
Hasenhuettl, G. L. (2008). Overview of food emulsifiers. In Food emulsifiers and their applications (pp. 19). Springer New York. [21 citas]
Palou, L., Smilanick, J. L., & Crisosto, C. H. (2009). Evaluation of food additives as alternative or
complementary chemicals to conventional fungicides for the control of major postharvest diseases of
stone fruit. Journal of Food Protection®, 72(5), 1037-1046. [21 citas]
EMPRESAS COMERCIALIZADORAS DE ESTE TIPO DE TECNOLOGÍA (FOOD ADDITIVES AND
FLAVOURINGS)
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NUTRISYSTEMS - www.nutrisystem.com
SCENTSATIONAL TECHNOLOGIES – www.scentsationaltechnologies.com
46
BIOCIDAS - PLAGUICIDAS
Algunas sustancias que normalmente son consideradas como plaguicidas o
biocidas han sido reconocidos en su uso en envases activos. Un ejemplo podría
ser las cintas transportadoras con efectos antimicrobianos, que se desarrollan.
En ese ejemplo, la adición del compuesto triclosán se usa con la intención de
prevenir o retrasar la acumulación de biopelículas (por ejemplo, la superficie de
la microflora adherente) en las superficies de contacto con alimentos.
Dentro de este apartado de tecnología de emisores/liberadores, parece claro
que los funguicidas y los plaguicidas antimicrobianos podría tener una clara
relevancia, al igual que algunos insecticidas también presentan usos
potenciales.
Ejemplo de áreas de uso: frutos secos, alimentos ensacados como arroz,
granos, harina.
47
ANÁLISIS DE PATENTES: BIOCIDES - PESTICIDES10
10
NOTA: El listado de las patentes analizadas se puede consultar en el fichero “Biocides –
pesticides report”, donde para cada patente se indica el link que permite acceder a ella.
48
Gráfico: Country Patent PTO
Listado IPC 4 DIGITS (Ver Anexo BIOCIDE PESTICIDE - IPC 4 DIGITS)
Entre las empresas con más patentes figuran: FMC Corporation - http://www.fmc.com/ ;
Beijin Jiaotong University - http://en.njtu.edu.cn/ ; Dongwan Xinnuo Rubber
Entre los inventores incluidos en las patentes destacan: Augello, Michael; Zhongqiang Wang;
Yuan Shijie; Xiaoyue Qi; Thaler Warren, A;
49
ANÁLISIS DE REFERENCIAS BIBLIOGRÁFICAS
Quintavalla, S., & Vicini, L. (2002). Antimicrobial food packaging in meat industry. Meat science, 62(3),
373-380. [343 citas]
Dutta, P. K., Tripathi, S., Mehrotra, G. K., & Dutta, J. (2009). Perspectives for chitosan based
antimicrobial films in food applications. Food Chemistry, 114(4), 1173-1182. [250 citas]
Coma, V. (2008). Bioactive packaging technologies for extended shelf life of meat-based products. Meat
Science, 78(1), 90-103. [140 citas]
Dawson, P. L., Carl, G. D., Acton, J. C., & Han, I. Y. (2002). Effect of lauric acid and nisin-impregnated soybased films on the growth of Listeria monocytogenes on turkey bologna. Poultry Science, 81(5), 721-726.
[77 citas]
Schecter, A., Colacino, J., Haffner, D., Patel, K., Opel, M., Päpke, O., & Birnbaum, L. (2010).
Perfluorinated compounds, polychlorinated biphenyls, and organochlorine pesticide contamination in
composite food samples from Dallas, Texas, USA. Environmental health perspectives, 118(6), 796. [57
citas]
Fernandez-Saiz, P., Lagaron, J. M., & Ocio, M. J. (2009). Optimization of the biocide properties of
chitosan for its application in the design of active films of interest in the food area. Food
Hydrocolloids, 23(3), 913-921. [51 citas]
McCormick, K. E., Han, I. Y., Acton, J. C., Sheldon, B. W., & Dawson, P. L. (2005). In‐package
Pasteurization Combined with Biocide‐impregnated Films to Inhibit Listeria monocytogenes and
Salmonella Typhimurium in Turkey Bologna.Journal of food science, 70(1), M52-M57. [21 citas]
50
ENVASES INTELIGENTES11
En la actualidad existen varios indicadores que muestran la temperatura, el
deterioro microbiano, la integridad del envase, golpes así como la autenticidad
del producto. Este tipo de indicadores, bien fuera o dentro del envase, pueden
dar directamente información sobre la calidad del producto envasado y los
gases del interior del envase, así como en las condiciones de almacenamiento
del mismo. Algunos indicadores no necesitan interactuar con el producto o el
espacio de cabeza, mientras que otros lo hacen. Este tipo de envases se
denominan envases inteligentes y en el mercado, donde su uso va en aumento,
existen diferentes alternativas (indicadores de tiempo-temperatura, de fuga, de
frescura,…). El número de patentes que se están registrando permiten anticipar
la salida al mercado de nuevos productos comerciales.
INDICADORES DE TIEMPO-TEMPERATURA (TTI)
Si los productos alimenticios perecederos se almacenan por encima de la
temperatura de almacenamiento requerida, se produce un rápido crecimiento
microbiano y el producto se echa a perder antes incluso de la fecha preferente
de consumo o caducidad. Los Indicadores de tiempo-temperatura (TTI)
muestran el historial de la temperatura a lo largo de la cadena de distribución,
dando por lo tanto información indirecta sobre la calidad del producto. El
historial tiempo-temperatura se visualiza como un cambio de color o el
movimiento del color. Los Indicadores de tiempo-temperatura que se
encuentran disponibles comercialmente se basan en diversos mecanismos de
reacción (polimerización, difusión o reacción enzimática).
Ejemplo de áreas de uso: platos preparados, carnes, pescados, aves de corral
y bebidas
11
Sources:
51
ANÁLISIS DE PATENTES TIME-TEMPERATURE INDICATOR12
12
NOTA: El listado de las patentes analizadas se puede consultar en el fichero “Time-Temperature
52
Gráfico: Country PTO Patent
Listado IPCT 4 DIGITS ( Ver Anexo TIME-TEMPERATURE INDICATOR – IPC 4 DIGITS)
Entre las organizaciones con más patentes destacan: Jiangnan University http://www.jiangnan.edu.cn/english/; Sun Chemical Corporation http://www.sunchemical.com/; Timetemp As – http://www.timetemp.no/ ; Mayer Oskar
Nandrup.
Entre los inventores incluídos en patentes figuran: Ying Cai; Salbu Brit; Lixin Lu; Weizhou
Zheng.
53
ANÁLISIS DE REFERENCIAS BIBLIOGRÁFICAS
GOOGLE SCHOLAR
Taoukis, P. S., & Labuza, T. P. (1989). Applicability of time‐temperature indicators as shelf life monitors
of food products. Journal of Food Science,54(4), 783-788. [179 citas]
Yam, K. L., Takhistov, P. T., & Miltz, J. (2005). Intelligent packaging: concepts and applications. Journal of
Food Science, 70(1), R1-R10. [121 citas]
Taoukis, P. S., Koutsoumanis, K., & Nychas, G. J. E. (1999). Use of time–temperature integrators and
predictive modelling for shelf life control of chilled fish under dynamic storage conditions. International
Journal of Food Microbiology, 53(1), 21-31. [112 citas]
SHEWFELT, R. L. (1987). Quality of minimally processed fruits and vegetables.Journal of Food
Quality, 10(3), 143-156. [107 citas]
Singh, R. P. (1994). Scientific principles of shelf life evaluation. In Shelf life evaluation of foods (pp. 3-26).
Makkar, P., Dawra, R., & Singh, B. (1988). Determination of both tannin and protein in a tannin-protein
complex. Journal of Agricultural and Food Chemistry,36(3), 523-525. [95 citas]
Brody, A. L., Bugusu, B., Han, J. H., Sand, C. K., & McHugh, T. H. (2008). Scientific Status
Summary. Journal of Food Science, 73(8), R107-R116. [90 citas]
144-162. [87 citas]
Bauer, B. A., & Knorr, D. (2005). The impact of pressure, temperature and treatment time on starches:
pressure-induced starch gelatinisation as pressure time temperature indicator for high hydrostatic
pressure processing. Journal of Food Engineering, 68(3), 329-334. [86 citas]
McMeekin, T. A., Brown, J., Krist, K., Miles, D., Neumeyer, K., Nichols, D. S., ... & Soontranon, S. (1997).
Quantitative microbiology: a basis for food safety.Emerging infectious diseases, 3(4), 541. [85 citas]
Hendrickx, M., Maesmans, G., De Cordt, S., Noronha, J., Van Loey, A., Tobback, P., & Paulson, A. T.
(1995). Evaluation of the integrated time‐temperature effect in thermal processing of foods. Critical
Reviews in Food Science & Nutrition, 35(3), 231-262. [77 citas]
Taoukis, P. S., & Labuza, T. P. (1989). Reliability of time‐temperature indicators as food quality monitors
under nonisothermal conditions. Journal of Food Science, 54(4), 789-792. [76 citas]
Rooney, M. L. (1995). Overview of active food packaging. In Active food packaging (pp. 1-37). Springer
US. [63 citas]
Ameur, L. A., Trystram, G., & Birlouez-Aragon, I. (2006). Accumulation of 5-hydroxymethyl-2-furfural in
cookies during the backing process: validation of an extraction method. Food chemistry, 98(4), 790-796.
[59 citas]
54
Ahvenainen, R., & Hurme, E. (1997). Active and smart packaging for meeting consumer demands for
quality and safety. Food Additives & Contaminants,14(6-7), 753-763. [57 citas]
Taoukis, P. S., & Labuza, T. P. (2003). Time-temperature indicators (TTIs).Novel food packaging
techniques, 103-126. [57 citas]
Hotchkiss, J. H. (1995). Safety considerations in active packaging. In Active food packaging (pp. 238-255).
Veeramuthu, G. J., Price, J. F., Davis, C. E., Booren, A. M., & Smith, D. M. (1998). Thermal inactivation of
Escherichia coli O157: H7, Salmonella senftenberg, and enzymes with potential as time-temperature
indicators in ground turkey thigh meat. Journal of Food Protection®, 61(2), 171-175. [46 citas]
Duyvesteyn, W. S., Shimoni, E., & Labuza, T. P. (2001). Determination of the end of shelf-life for milk
using Weibull hazard method. LWT-Food Science and Technology, 34(3), 143-148. [45 citas]
Taoukis, P. S. (2001). Modelling the use of time-temperature indicators in distribution and stock
rotation. Food process modelling, 402-31. [40 citas]
Giannakourou, M. C., & Taoukis, P. S. (2003). Application of a TTI‐based Distribution Management
System for Quality Optimization of Frozen Vegetables at the Consumer End. Journal of food
science, 68(1), 201-209. [38 citas]
Shimoni, E., Anderson, E. M., & Labuza, T. P. (2001). Reliability of time temperature indicators under
temperature abuse. Journal of food science,66(9), 1337-1340. [38 citas]
Orta-Ramirez, A., Price, J. F., Hsu, Y. C., Veeramuthu, G. J., Cherry-Merritt, J. S., & Smith, D. M. (1997).
Thermal inactivation of Escherichia coli O157: H7, Salmonella senftenberg, and enzymes with potential
as time-temperature indicators in ground beef. Journal of Food Protection®, 60(5), 471-475. [36 citas]
Yan, S., Huawei, C., Limin, Z., Fazheng, R., Luda, Z., & Hengtao, Z. (2008). Development and
characterization of a new amylase type time–temperature indicator. Food control, 19(3), 315-319. [36
citas]
Bobelyn, E., Hertog, M. L., & Nicolaï, B. M. (2006). Applicability of an enzymatic time temperature
integrator as a quality indicator for mushrooms in the distribution chain. Postharvest biology and
technology, 42(1), 104-114. [34 citas]
Van der Plancken, I., Grauwet, T., Oey, I., Van Loey, A., & Hendrickx, M. (2008). Impact evaluation of high
pressure treatment on foods: considerations on the development of pressure–temperature–time
integrators (pTTIs). Trends in food science & technology, 19(6), 337-348. [34 citas]
LABUZA, T. P., & Fu, B. I. N. (1995). Use of time/temperature integrators, predictive microbiology, and
related technologies for assessing the extent and impact of temperature abuse on meat and poultry
products. Journal of Food Safety, 15(3), 201-227. [32 citas]
Skinner, G. E., & Larkin, J. W. (1998). Conservative prediction of time to Clostridium botulinum toxin
formation for use with time-temperature indicators to ensure the safety of foods. Journal of Food
55
WELLS, J. H., & Singh, R. (1988). A Kinetic Approach to Food Quality Prediction Using Full‐History Time‐
Temperature Indicators. Journal of Food Science, 53(6), 1866-1871. [32 citas]
Giannakourou, M. C., & Taoukis, P. S. (2002). Systematic application of time temperature integrators as
tools for control of frozen vegetable quality. Journal of food science, 67(6), 2221-2228. [31 citas]
Al-Kadamany, E., Toufeili, I., Khattar, M., Abou-Jawdeh, Y., Harakeh, S., & Haddad, T. (2002).
Determination of shelf life of concentrated yogurt (Labneh) produced by in-bag straining of set yogurt
using hazard analysis. Journal of dairy science, 85(5), 1023-1030. [30 citas]
Heinz, V., & Buckow, R. (2010). Food preservation by high pressure. Journal für Verbraucherschutz und
Lebensmittelsicherheit, 5(1), 73-81. [30 citas]
Sahin, E., Babaï, M. Z., Dallery, Y., & Vaillant, R. (2007). Ensuring supply chain safety through time
temperature integrators. International Journal of Logistics Management, The, 18(1), 102-124. [30 citas]
Castro, I., Macedo, B., Teixeira, J. A., & Vicente, A. A. (2004). The Effect of Electric Field on Important
Food‐processing Enzymes: Comparison of Inactivation Kinetics under Conventional and Ohmic
Heating. Journal of food science, 69(9), C696-C701. [29 citas]
Hendrickx, M., Weng, Z., Maesmans, G., & Tobback, P. (1992). Validation of a time‐temperature‐
integrator for thermal processing of foods under pasteurization conditions. International journal of food
science & technology, 27(1), 21-31. [29 citas]
Selman, J. D. (1995). Time—temperature indicators. In Active food packaging(pp. 215-237). Springer US.
[29 citas]
WELLS, J. H., & Singh, R. (1988). Application of Time‐Temperature Indicators in Monitoring Changes in
Quality Attributes of Perishable and Semiperishable Foods. Journal of Food Science, 53(1), 148-152. [28
citas]
ENDOZA, T. M., Welt, B. A., Otwell, S., Teixeira, A. A., Kristonsson, H., & Balaban, M. O. (2004). Kinetic
Parameter Estimation of Time‐temperature Integrators Intended for Use with Packaged Fresh
Seafood. Journal of food science, 69(3), FMS90-FMS96. [27 citas]
GRISIUS, R., WELLS, J. H., BARRETT, E. L., & SINGH, R. (1987). CORRELATION OF TIME‐TEMPERATURE
INDICATOR RESPONSE WITH MICROBIAL GROWTH IN PASTEURIZED MILK. Journal of Food Processing
and Preservation, 11(4), 309-324. [27 citas]
Vaikousi, H., Biliaderis, C. G., & Koutsoumanis, K. P. (2009). Applicability of a microbial Time
Temperature Indicator (TTI) for monitoring spoilage of modified atmosphere packed minced
meat. International journal of food microbiology,133(3), 272-278. [27 citas]
Wells, J. H., & Singh, R. (1989). A QUALITY‐BASED INVENTORY ISSUE POLICY FOR PERISHABLE
FOODS. Journal of Food Processing and Preservation, 12(4), 271-292. [26 citas]
Taoukis, P. S., Bili, M., & Giannakourou, M. (1997, November). Application of shelf life modelling of
chilled salad products to a TTI based distribution and stock rotation system. In International Symposium
on Applications of Modelling as InnovativeTechnique in the Agri-Food Chain. MODEL-IT 476 (pp. 131140). [26 citas]
Ellouze, M., & Augustin, J. C. (2010). Applicability of biological time temperature integrators as quality
and safety indicators for meat products.International journal of food microbiology, 138(1), 119-129. [24
citas]
56
Vaikousi, H., Biliaderis, C. G., & Koutsoumanis, K. P. (2008). Development of a microbial
time/temperature indicator prototype for monitoring the microbiological quality of chilled
foods. Applied and environmental microbiology, 74(10), 3242-3250. [24 citas]
Knorr, D., Froehling, A., Jaeger, H., Reineke, K., Schlueter, O., & Schoessler, K. (2011). Emerging
technologies in food processing. Annual Review of Food Science and Technology, 2, 203-235. [23 citas]
Yoon, S. H., Lee, C. H., Kim, D. Y., Kim, J. W., & Park, K. H. (1994). Time‐Temperature Indicator using
Phospholipid‐Phospholipase System and Application to Storage of Frozen Pork. Journal of food
science, 59(3), 490-493. [22 citas]
EMPRESAS COMERCIALIZADORAS DE ESTE TIPO DE TECNOLOGÍA (TTI)
TIME-TEMPERATURE INDICATORS







TIMESTRIP – www.timestrip.com
3M – www.3m.com
SMART LID SYSTEMS – www.smartlidsystems.com
VITSAB – www.vitsab.com
TEMP TIME CORP – www.temptimecorp.com
ONVY – www.onvu.com
INNOLABEL www.innolabel.eu
TEMPERATURE INDICATORS








TELATEMP CORP – www.telatemp.com
COLD ICE INC – www.coldice.com
AMERICAN THERMAL INSTRUMENTS – www.americanthermal.com
DELTATRAK – www.deltatrak.com
IT’S FRESH – www.itsfresh.com
SENSIBLE SOLUTIONS SWEDEN AB – www.sensiblesolutions.se
B+H COLOUR CHAGE – www.colourchange.com
BALL PACKAGING EUROPE – www.ball-europe.com
57
INDICADORES DE FRESCURA
Los indicadores de frescura indican directamente la calidad microbiana del
producto mediante la reacción de los metabolitos volátiles producidos en el
crecimiento de microorganismos.
En la literatura científica se identifican diversos métodos para indicar la frescura
del alimento, como por ejemplo: dióxido de carbono, diacetilo, aminas,
amoniaco, etanol y sulfuro de hidrógeno. En la literatura también se identifica
un material indicador específico para la detección de E. coli O157 enterotoxina
y se está explorando actualmente la posibilidad de utilizar esta tecnología para
la detección de otras toxinas. Además, también se identifican otros conceptos
que se están estudiando como indicadores de contaminación como el cambio
cambio de color de los sustratos cromogénicos de enzimas producidas por
microbios contaminantes, el consumo de ciertos nutrientes en el producto, o
en la detección de microorganismos, como tal.
58
ANÁLISIS DE PATENTES FRESHNESS INDICATOR13
13
NOTA: El listado de las patentes analizadas se puede consultar en el fichero “Freshness
59
Listado IPCT 4 DIGITS (ver anexo FRESHNESS INDICATOR – IPC 4 DIGITS)
Entre las organizaciones con más patentes destaca: KOREA FOOD DEVELOPMENT INSTITUTE http://www.kfri.re.kr/en/about/vod.php
Entre los inventores incluidos en las pantentes figuran: Park Sang-Kyu; Chen Natali.
60
ANÁLISIS REFERENCIAS BIBLIOGRÁFICAS FRESHNESS INDICATOR
Singh, R. P. (1994). Scientific principles of shelf life evaluation. In Shelf life evaluation of foods (pp. 3-26).
144-162. [87 citas]
Huidobro, A., Mendes, R., & Nunes, M. (2001). Slaughtering of gilthead seabream (Sparus aurata) in
liquid ice: influence on fish quality. European Food Research and Technology, 213(4-5), 267-272. [77
citas]
Smolander, M., Hurme, E., & Ahvenainen, R. (1997). Leak indicators for modified-atmosphere
packages. Trends in Food Science & Technology, 8(4), 101-106. [64 citas]
Heiskanen, E., Hyvönen, K., Niva, M., Pantzar, M., Timonen, P., & Varjonen, J. (2007). User involvement
in radical innovation: are consumers conservative?.European Journal of Innovation Management, 10(4),
489-509. [45 citas]
Özogul, Y., Özogul, F., & Gökbulut, C. (2006). Quality assessment of wild European eel ( Anguilla
anguilla) stored in ice. Food chemistry, 95(3), 458-465. [39 citas]
citas]
Handumrongkul, C., & Silva, J. L. (1994). Aerobic counts, color and adenine nucleotide changes in CO2
packed refrigerated striped bass strips. Journal of food science, 59(1), 67-69. [33 citas]
Selman, J. D. (1995). Time—temperature indicators. In Active food packaging(pp. 215-237). Springer US.
[29 citas]
Smolander, M., Hurme, E., Latva-Kala, K., Luoma, T., Alakomi, H. L., & Ahvenainen, R. (2002). Myoglobinbased indicators for the evaluation of freshness of unmarinated broiler cuts. Innovative Food Science &
Emerging Technologies, 3(3), 279-288. [24 citas]
138. [23 citas]
Chomnawang, C., Nantachai, K., Yongsawatdigul, J., Thawornchinsombut, S., & Tungkawachara, S.
(2007). Chemical and biochemical changes of hybrid catfish fillet stored at 4 C and its gel
properties. Food chemistry, 103(2), 420-427. [21 citas]
61
Rezaei, M., Montazeri, N., Langrudi, H. E., Mokhayer, B., Parviz, M., & Nazarinia, A. (2007). The biogenic
amines and bacterial changes of farmed rainbow trout ( Oncorhynchus mykiss) stored in
ice. Food chemistry,103(1), 150-154. [21 citas]
Mohan, C. O., Ravishankar, C. N., & Srinivasagopal, T. K. (2008). Effect of O2 scavenger on the shelf‐life
of catfish (Pangasius sutchi) steaks during chilled storage. Journal of the Science of Food and
Agriculture, 88(3), 442-448. [18 citas]
Kuley, E., Özogul, F., & Özogul, Y. (2005). Effects of aluminium foil and cling film on biogenic amines and
nucleotide degradation products in gutted sea bream stored at 2±1 C. European Food Research and
Del-Valle, V., Hernández-Muñoz, P., Catalá, R., & Gavara, R. (2009). Optimization of an equilibrium
modified atmosphere packaging (EMAP) for minimally processed mandarin segments. Journal of Food
Özogul, F., Gökbulut, C., Özyurt, G., Özogul, Y., & Dural, M. (2005). Quality assessment of gutted wild sea
bass (Dicentrarchus labrax) stored in ice, cling film and aluminium foil. European Food Research and
Technology, 220(3-4), 292-298. [16 citas]
EMPRESAS COMERCIALIZADORAS DE ESTE TIPO DE TECNOLOGÍA (FRESHNESS INDICATOR)




LAKELAND – www.ismyfoodfresh.com
RIPESENSE – www.ripesense.com
LIFELINESS – www.lifetechnology.com
TOXIN ALERT – www.toxinalert.com
62
INDICADORES/DETECTORES DE FUGA
Un indicador de fuga adjunto al envase da información sobre la integridad del
mismo a lo largo de la cadena de distribución. Para muchos productos
perecederos, la exclusión de oxígeno y una alta concentración de dióxido de
carbono mejora la estabilidad del producto evitando el crecimiento de
microorganismos aerobios. En estos casos, si se produjese una fuga se
deterioraría la protección de la atmósfera del envase. Además, de producirse
fugas en el envase provocaría un deterioro del contenido al permitir la
contaminación del producto con microorganismos dañinos.
Un típico indicador visual de oxígeno se basa en el uso de redox, como por
ejemplo azul de metileno. También se han descrito indicadores de oxígeno
sobre la base de las enzimas oxidativas. Además de estos componentes
principales, se añaden compuestos tales como un disolvente (normalmente
agua y / o un alcohol) y agente de carga (por ejemplo, zeolita, gel de sílice,
materiales de celulosa, polímeros) para el indicador. El indicador puede ser
formulada como una tableta, una etiqueta, una capa impresa, o también puede
ser laminado en una película de polímero.
63
ANÁLISIS DE PATENTES: LEAK INDICATOR14
14
NOTA: El listado de las patentes analizadas se puede consultar en el fichero “Leak indicator
64
List: IPCT 4 DIGITS (Ver Anexo LEAK INDICATOR - IPC 4 DIGITS)
65
ANÁLISIS DE REFERENCIAS BIBLIOGRÁFICAS LEAK INDICATOR
144-162. [87 citas]
Mills, A. (2005). Oxygen indicators and intelligent inks for packaging food.Chemical Society
Reviews, 34(12), 1003-1011. [64 citas]
Smolander, M., Hurme, E., & Ahvenainen, R. (1997). Leak indicators for modified-atmosphere
packages. Trends in Food Science & Technology, 8(4), 101-106. [64 citas]
Smiddy, M., Papkovskaia, N., Papkovsky, D. B., & Kerry, J. P. (2002). Use of oxygen sensors for the nondestructive measurement of the oxygen content in modified atmosphere and vacuum packs of cooked
chicken patties; impact of oxygen content on lipid oxidation. Food research international, 35(6), 577584. [37 citas]
138. [23 citas]
66
CENTROS DE INVESTIGACIÓN Y PROYECTOS DE I+D+i
En este punto se incluye una relación de los principales centros tecnológicos, OPIs y
universidades que cuentan con líneas de I+D+i relacionadas con los envases activos e e
inteligentes. Además, se incluye una relación de proyectos de I+D+i identificados tanto
a nivel nacional como internacional centrados en este tipo de envases.
Organismos públicos de investigación, centros tecnológicos y universidades.





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

ITENE – www.itene.es
CTIC-CITA - www.ctic-cita.es
IATA - CSIC – www.iata.csic.es
IRTA - http://www.irta.cat/es-es/Paginas/default.aspx
AINIA - www.ainia.es
AIMPLAS – www.aimplas.es
AIDO – www.aido.es
CTNC – www.ctnc.es
Universidad de Santiago de Compostela – www.usc.es (Department of Analytical
Chemistry, Nutrition and Bromatology at Faculty of Pharmacy)

Universidad de Zaragoza - https://i3a.unizar.es/en/content/active-packagingmaterials-and-intelligent-packaging
OTROS:


Agencia Española de Seguridad Alimentaria - AESAN - www.aesan.msc.es
Instituto Nacional de Consumo – www.consumo-inc.gob.es
67
PROYECTOS INTERNACIONALES Y NACIONALES SOBRE ENVASES ACTIVOS E INTELIGENTES
1. CONSORCIO CEIDE@ - www.consorcioceidea.com
PROYECTOS REALIZADOS:
a. Desarrollo de envases activos con propiedades antioxidantes con buenas
propiedades de resistencia térmica y mecánica que eviten la degradación de
los compuestos grasos de los alimentos procesados.
b. Desarrollo de envases activos con aditivos naturales obtenidos de residuos
agroindustriales
68
2. NAFISPACK - http://www.nafispack.com/
69
3. EASYFRUIT – www.easyfruit.com
70
4. ADCELLPACK - http://www.adcellpack.eu/index.php/news/item/1-the-project
71
5. DIBBIOPACK - http://www.dibbiopack.eu/
72
6. SAFEMTECH PROJECT - http://www.safemtech.eu/Background.html
73
7. SMART COLD PACK - http://www.itene.com/proyectos-de-difusionabierta/i/500/56/smart-cold-pack
8. SUSFOFLEX - www.susfoflex.com
74
9. PLA4FOOD - http://www.aimplas.es/proyectos/pla4food/
75
10. BRIGIT PROJECT - http://www.brigit-project.eu/detalle_noticia.php?no_id=2167
76
11. MEAT COAT - www.meatcoat.eu
77
12. FRESH FILM – www.freshfilm.org
78
13. WHEYSAN http://cordis.europa.eu/search/index.cfm?fuseaction=proj.document&PJ_RCN=13278
779
WHEYSAN, un nuevo proyecto europeo, financiado por el 7PM, busca una alternativa al cloro para la
higienización de frutas y verduras El consorcio del proyecto WHEYSAN, proyecto, que se inscribe en
el séptimo Programa Marco de la Unión Europea y que lidera la empresa riojana AGROFIELD SL,
experta en tratamientos de higienización de frutas y verduras, ha mantenido en la sede del CITA La
Rioja su reunión de lanzamiento. El nuevo proyecto europeo busca una alternativa natural al cloro
para tratamientos post‐cosecha y IV gama de frutas y verduras, basada en la revalorización de
subproductos de la industria láctea.
79
14. FARM TO FORK - www.rfid-f2f.eu
80
15. ISAPACK – www.isapack.eu
(Participa CETEC)
16. IRTA – Antimicrobial active packaging
81
17. ACTIVE PACKAGING PLATFORM - http://www.activepackaging.eu/projectinfo/index
82
18. TRUEFOOD - http://www.truefood.eu
19. MIGRESSIVES - http://www.migresives.eu/
83
20.
Proyecto FACET - www.ucd.ie/facet/
84
85
21. FOODMIGROSURE - www.foodmigrosure.org
86
22. ACTIBIOPACK -http://www.clusterfoodmasi.es/proyectos/actibiopack/ms-actibiopack/
(Convocatoria INNPACTO)
23. NECTARINE - http://www.ctic-cita.es/en/explore/proyectos-de-i-d/proyectos-cticcita/proyectos-nacionales/proyecto-nectarine/ms-nectarine/
87
24. CHAMPIPACK - http://www.itene.com/proyectos-de-difusionabierta/i/1067/56/champipack
88
26. INNPACT: una investigación busca prolongar la vida útil y mejorar la calidad de
quesos procesados, bollos y pasteles.
http://bread4pla.aimplas.es/detalle_articulo.php?ar_id=136
89
27. FREEPLAGUEPACK
Desarrollo de un envase activo comercial para el control de plagas en productos
alimenticios secos
Proyecto financiado por el Programa INNPACTO (Gobierno de España) a la empresa: MAICERIAS ESPAÑOLAS,
S.A
Año: 2011
Ayuda: 281.443,43 EUR.
Más información: Contacte directamente con la empresa beneficiaria.
90
28. OTROS INNPACTO
Desarrollo de nuevos materiales antioxidantes con nanopartículas de selenio para
envase flexible (nanoflexipack) – Universidad de Zaragoza
29. PROYECTO CDTI IFAPA – AIMPLAS
Los Centros IFAPA "Palma del Río" y "Alameda del Obispo" comienzan un Proyecto
financiado por CDTI para el desarrollo de nuevos envases bioactivos.
En el Proyecto participan cinco empresas y AIMPLAS (Centro Tecnológico del Plástico) y
tiene una duración de tres años.
Los Centros IFAPA "Palma del Río" y "Alameda del Obispo" han comenzado
un Proyecto financiado por CDTI para el desarrollo de nuevos envases bioactivos.
Un envasado es activo cuando, además de suponer una barrera entre el alimento y el
exterior, ayuda de alguna otra forma a conservar el producto. Se amplia el concepto de
envase que pasa de ser un mero contenedor –envase pasivo- a desempeñar un papel
activo en el mantenimiento o incluso mejora de la calidad del alimento envasado.
Junto a IFAPA participa AIMPLAS, Centro Tecnológico del Plástico, y las siguientes
empresas alimentarias: el Grupo Tolsa que trabaja en el encapsulamiento de aditivos
naturales en partículas inorganicas, la empresa DOMCA, fabricante de aditivos
naturales para alimentación, la empresa ABN Pipe Systems, fabricante
de compounds y masterbachs en base poliolefinas, la empresa MT Plastics S.L,
fabricante de films extruidos en base poliolefinas, y la Cooperativa Andaluza AGASUR
SCA, fabricante y envasador de quesos frescos y otros productos lacteos.
El objetivo principal del proyecto es el desarrollo de envases activos con objeto de
aumentar la vida útil de diferentes tipos de queso. Para ello se van a desarrollar films y
láminas empleando poliolefinas como matrices que incorporen aditivos naturales con
capacidad antioxidante y fungicida. Estos envases tendrán una capacidad de
migración al alimento controlada a través de su encapsulamiento en micropartículas
inorgánicas. Estas mismas encapsulaciones protegerán al aditivo de su degradación
durante las etapas de compounding y extrusión además de controlar la migración al
alimento.
Los aditivos basados en compuestos naturales constituyen un grupo que está
alcanzando cada vez más protagonismo dado el creciente interés de los consumidores
por prescindir de compuestos químicos de síntesis y enfatizar hábitos de consumo más
saludables.
Fecha de Publicación: 24/05/2012
91
30. MIPFOOD – www.mipfood.com
31. ARS (USA) http://www.ars.usda.gov/research/projects/projects.htm?accn_no=419966
32. Futuros proyectos
IATA-CSIC está iniciando el proyecto “Nuevos sistemas poliméricos activos para el envasado de
alimentos sensibles al deterioro microbiológco y oxidativo”. Además, están preparando un nuevo
proyecto europeo sobre envases inteligentes y activos para vegetales frescos en colaboración con
institutos y empresas europeos.
92
GRUPO DE INVESTIGACIÓN CRISTINA NERÍN DE LA PUERTA (UNIVERSIDAD DE ZARAGOZA)
ANÁLISIS DE PATENTES
PATENTES POR AÑO
IPC 4 DIGITOS
Listado de patentes de Cristina Nerín (Ver Anexo “Cristina Nerin report”)
93
NANOTECHNOLOGY IN PACKAGING15
Some of the innovative developments in nanotechnology are likely to transform the
food industry by revolutionizing food packaging and safety (Meetoo 2011). Most
studies in this area have focused on food safety, examining how it can be used to
control microbial growth, delay oxidation, improve tamper visibility, and create more
convenience for both suppliers and consumers. Successful implementation would
result in longer shelf life, safer packaging, better traceability of food products, and
healthier food. This restricted application already supports development of improved
tastes, color, flavor, texture and consistency of foodstuffs, increased absorption and
bioavailability of nutrients and health supplements, new food packaging materials with
improved mechanical, barrier and antimicrobial properties, and nano-sensors for
traceability and monitoring the condition of food during transport and storage. Even
before consideration of more broad applications, it is predicted that nanotechnology
will become one of the most powerful forces for innovation in the food packaging
industry (Akbari, Ghomashchi, and Moghadam 2007).
Nanomaterials have multiple applications in food packaging systems, and these can
overlap. Some immobilized enzymes, for example, can act as antimicrobial
components, oxygen scavengers and/or nanosensors (Azeredo, Mattoso, and McHugh
2011). Accepting that there will be cross-over and blurring at the edges, there are four
basic categories of applied nanotechnology research for food packaging: polymer
nanocomposites, antimicrobial packaging, intelligent packaging concepts based on
nanosensors, and nanocoated films. Of these, the research and application of polymer
nanocomposites, antimicrobial packaging and nanocoated films is more advanced and
some nano packaging products are already on the market. There is little doubt that
intelligent packaging technology based on nanosensors will also have a significant
impact on the food and agricultural supply chain. However allowance must be made
for the inevitable delay between research outcomes and the development of a
functional, commercial application.
Polymer Nanocomposites Packaging
Nanocomposite technology and materials can be used to improve the physical
properties of packaging materials, to increase mechanical strength, thermal stability,
gas barrier, physicochemical, and recyclability properties (Sorrentino, Gorrasi, and
Vittoria 2007; Arora and Padua 2010). As Öchsner, Ahmed, and Ali suggested the
properties of nanocomposites depend less upon their individual components than
mixing two or more materials which are dissimilar on the nanoscale in order to control
and develop new and improved structures and properties (Öchsner, Ahmed, and Ali
2009).
15
Jianjun Lu and Marcus Bowles (2013): How Will Nanotechnology Affect
Agricultural Supply Chains?. International Food and Agribusiness Management
Review, Volume 16, Issue 2.
94
Montmorillonite and kaolinite clays show good potential and novel carbon-based
graphene nanoplates are highly promising as nancomposites (Arora and Padua 2010).
When incorporated into polymer matrices, nanomaterials interact with the food
and/or its surrounding environment, thus providing active or ‘smart’ properties to
packaging systems. Such properties, when present in food packaging systems, are
usually related either to improvements in food safety/stability or information about
the safety/stability status of a product (Azeredo, Mattoso, and McHugh 2011).
Natural biopolymer bio-nanocomposites-based packaging materials have great
potential for enhancing food quality, safety, and stability as an innovative packaging
and processing technology (Neethirajan and Jayas 2011). Plantic Technologies Ltd,
Altona, Australia has manufactured and is selling biodegradable and fully compostable
bioplastics packaging (Taylor and Thyer 2006). This is constructed from organic corn
starch using nanotechnology (Neethirajan and Jayas 2011). Bio-degradable bionanocomposites prepared from natural biopolymers such as starch and protein exhibit
advantages as a food packaging material by providing enhanced organoleptic
characteristics such as appearance, odour, and flavour (Zhao, Torley, and Halley 2008).
The unique advantages of natural biopolymer packaging include their ability to handle
particulate foods, act as carriers for functionally active substances, and provide
nutritional supplements (Rhim and Ng 2007).
Nanomaterials offer an opportunity to enhance the mechanical and thermal properties
of packaging to improve the protection of foods from undesirable mechanical,
thermal, chemical, or microbiological effects. For instance, nanoparticles bonded in
polymers can enhance material properties such as reducing weight, increasing
recyclability, lessening spoilage and loss of and cross-contamination of flavors.
Nanocor®, a global supplier of nanoclays, has developed Imperm®. Described as a gas
barrier resin, Imperm® is a nanocomposite containing nanoclay particles, which
restricts gas permeation, reducing the loss of carbon dioxide and impeding the ingress
of oxygen, which, when used in the manufacture of beer bottles, maintains the
freshness of the beer, giving it a six-month shelf-life (Asadi and Mousavi. 2006). In
addition the bottles are stronger and lighter and less likely to shatter. Similar
technology is also being developed for the US Government as a bio-security application
which may be capable of detecting possible terrorist attacks on the US food supply
(Ravichandran 2010; Nanotechnology 2011; Dingman 2008). Another everyday
application is the detection of the molecular changes as milk begins to spoil. These
changes could be used to trigger a reaction with nanoparticles embedded in the milk
cartons, resulting in the carton changing colour indicating a deterioration in the milk
quality. This would provide a visual sign to retailers and consumers about the
“freshness” of the milk (Nanotechnology 2011; Dingman 2008).
Kriegel et al (2009) have developed a methodology which uses an electrospinning
technique to make biodegradable “green” food packaging from chitin. Chitin is a
natural polymer and one of the main components of lobster shells. The electrospinning
technique used involves dissolving chitin in a solvent and drawing it through a tiny hole
with applied electricity to produce nanoslim fibre spins. These strong and naturally
antimicrobial nanofibres have been used for developing the “green” food packaging
95
(Neethirajan and Jayas 2011). Many companies are creating a competitive advantage
by producing food packaging bags and sachets from biodegradable polylactic acid and
polycaprolactone obtained from the polymer nanocomposites of the corn plant
(Bordes, Pollet, and Avérous 2009; Neethirajan and Jayas 2011).
Polymer nanocomposite technology holds the key to future advances in flexible,
intelligent, and active packaging. Once production and material costs decrease,
companies will be able to use this technology to increase their products’ stability and
survivability through the supply chain to deliver higher quality to their customers while
reducing costs (Mohan 2005). However, further work is required in the development
of more compatible filler-polymer systems, better processing technologies, and a
systems approach to the design of polymer-plasticizer-fillers (Magnuson, Jonaitis, and
Card 2011).
Antimicrobial Packaging
Microorganisms are the most common cause of food poisoning and cause food
spoilage, rendering food unfit for human consumption. Antimicrobial packaging
systems can extend a product’s shelf life and maintain food safety by reducing the
growth rate of microorganisms. This is of obvious benefit to the food industry and
consumers. Anti-microbial nanoparticle coatings in the matrix of the packaging
material can reduce the development of bacteria on or near the food product,
inhibiting microbial growth on non-sterilized foods and maintaining the sterility of
pasteurized foods by preventing post-production contamination.
Antimicrobial packaging systems include the addition of an antimicrobial nanoparticle
sachet to the package, dispersing bioactive agents in the packaging; coating bioactive
agents on the surface of the packaging material, and utilizing antimicrobial
macromolecules with film-forming properties or edible matrices (Coma 2008).
Applications of packaging nanotechnologies have been shown to increase the safety of
food by reducing material toxicity, controlling the flow of gases and moisture, and
increasing shelf life (Watson, Gergely, and Janus 2011).
There is a broad range of antimicrobial nanoparticles that have been synthesized and
tested for applications in antimicrobial packaging and food storage boxes; these
include silver oxide nanoparticles (Sondi and Salopek-Sondi 2004), zinc oxide, and
magnesium oxide nanoparticles (Jones et al. 2008) and nisin particles produced from
the fermentation of bacteria (Gadang et al. 2008).
Foods that are prone to spoiling on the surface, such as cheese, sliced meat, and
bakery products, can be protected by contact packaging imbued with antimicrobial
nanoparticles. Rodriguez, Nerin, and Batlle (2008) developed an antifungal activepaper packaging, incorporating cinnamon oil with solid wax paraffin using
nanotechnology as an active coating; this proved to be an effective packaging material
for bakery products. Working with oregano oil and apple puree, Rojas-Grau et al.
(2006) created edible food films that are able to kill Escherichia coli bacteria
(Neethirajan and Jayas 2011).
96
CTC Nanotechnology GmbH, Merzig, Germany has manufactured and is now selling a
nanoscale dirt-repellent coating to create self-cleaning surfaces for use in food
packages and meat-processing plants. This concept is based on a sol-gel process in
which nanoparticles are suspended in a fluid medium. By the action of
nanohydrophobisation, the absorbency of the surfaces to be treated is eliminated so
that they remain resistant to environmental factors after cleaning, with the added
advantage that this product is biodegradable and approved and certified for use with
food (Neethirajan and Jayas 2011).
Intelligent Packaging Concepts Based on Nanosensors
Nanosensors in intelligent packaging can be designed to indicate the freshness of food,
reduce spoilage by releasing preservatives and, based on the consumer’s preferences
or needs, adjust the sensory appeal and/or nutritional value by secreting colors, flavors
or supplements. The use of nanotechnology can, for example, modify the permeation
behavior of foils, increase barrier properties (mechanical, thermal, chemical, and
microbial), improve mechanical and heat-resistance properties, develop active
antimicrobic and antifungal surfaces, and sense as well as signal microbiological and
biochemical changes(Tiju and Morrison 2006; Neethirajan and Jayas 2011; Brody 2003;
Chaudhry et al. 2008).
One innovative deployment of nanotechnologies in packaging solutions is the
reduction of spoilage through deployment of sensors built into food packages (Busch
2008). Nanosensors have been developed which can be applied as labels or coatings to
add an intelligent function to food packaging in terms of ensuring the integrity of the
package through detection of leaks (for foodstuffs packed under vacuum or inert
atmosphere), indications of time–temperature variations (e.g., freeze–thaw–
refreezing), and microbial safety (deterioration of foodstuffs)(FAO/WHO 2010; Mahalik
and Nambiar 2010; Watson, Gergely, and Janus 2011). Intelligent food packaging can
sense when contents are spoiling, and alert the retailer and consumer. Furthermore
production, processing, and shipment of food products could be made more secure
through the use of nanosensors for pathogen and contaminant detection (Dingman
2008).
Food safety requires confirmation of the provenance and authenticity of a product.
Nanobarcodes incorporated into printing inks or coatings show excellent potential for
the management of product tracing and the authenticity of the packaged product (Han
et al. 2001). Food quality indicators have also been developed to provide visual
indications to the consumer of when a packaged foodstuff starts to deteriorate. Used
for meat, a nanosilver layer is opaque light brown initially, but if the meat starts to
deteriorate, silver sulphide is formed and the layer becomes transparent, indicating
that the food may be unsafe to consume (FAO/WHO 2010). In addition, spoilage can
be revealed, for example, by an indicator that turns from transparent to blue,
informing the consumer that air has entered the modified atmosphere of the packaged
materials. For this type of application, nanotechnology-derived printable inks have
97
been developed. An oxygen-detecting ink containing light-sensitive (TiO2)
nanoparticles detects only oxygen when ‘switched on’ with UV light (Park et al. 2007).
Other conductive inks for ink jet printing based on copper nanoparticles have also
been developed (Park et al. 2007; FAO/WHO 2010).
One of the most promising innovations in smart packaging being pursued by many
companies has been the use of nanotechnologies to develop antimicrobial packaging
to prolong product shelf-life (Meetoo 2011) and reduce the need for man-made
preservatives (Sekhon 2010). One material developed for potential food packaging
applications is based on nanostructured silicon with nanopores. The potential
application includes detection of pathogens in food and variations of temperature
during food storage. Another relevant development is aimed at providing a basis for
intelligent preservative packaging technology that will release a preservative only
when the packaged food begins to spoil (ETC-Group 2004; FAO/WHO 2010).
The apparent benefits of substituting active ingredients or carriers with nanosized
equivalents has also opened the door to research into the potential applications of
nanotechnology to pesticides, veterinary medicines and other agrochemicals such as
fertilizers and plant-growth regulators. The anticipated benefits, which are driving
current R&D in these areas, include a potential reduction in the use of certain
agrochemicals (such as pesticides) and an increased ability to control the application
and dosage of active ingredients in the field. Despite a great deal of industrial interest
in this area, research is still in an embryonic stage. Although most developments are
currently at a developmental stage, it is likely that the agriculture sector will see some
large-scale applications of nanotechnologies in the next decade that will alert the
consumer to the agrochemicals currently being used in the agriculture production
(MacKenzie 2007; FAO/WHO 2010).
There are many other research initiatives exploring more complex, smarter packaging.
These include the use of an array of nanosensors which are sensitive to gases released
by food as it spoils, indicating if it is no longer ‘fresh’ (Meetoo, 2011) or triggering the
release of preservatives to extend the life of the food (Ravichandran 2010). Kraft Foods
is also engaged in producing products which incorporate nanosensors that detect a
consumer’s food profile of likes and dislikes, allergies and the person's nutritional
deficiencies. Nanotechnologies could then respond by releasing accurately controlled
amounts of suitable molecules to tailor the smell, taste and nutritional value of the
product to match the personal preferences of an individual consumer (Meetoo 2011).
Nanocoated Films
Nanofilms have the virtue of keeping unwanted materials or contaminants out of food,
as well as improving the protection of food sealed inside the package. Nanocoated
films are usually composed of layers of polymers that are designed as barriers to
flavour, water, and/or gas. Studies have shown that layers of nanoparticles imbedded
within a single polymeric film (nanocomposites) improve upon a previous layer
polymeric film’s barrier and protection properties (Kuzma, Romanchek, and Kokotovich
2008; Meetoo 2011).
98
A wide number of nanoparticles, including silica, silicate, clay, organomontmorillonite,
and calcium carbonate, are used in nanocomposites for food packaging (Chu, Keung,
and Su 2003; Lagaron et al. 2005; Kuzma, Romanchek, and Kokotovich 2008). These
particles fall under the more general category of clay nanoparticles, or ‘nanoclays’.
Clays exist in a structure held together in crystalline form. By breaking the crystal
structure leaving only the platelets, a nanoclay is created (Frazer 2004). The high
aspect ratio (width divided by height) and the large surface area create desirable
barrier properties, reinforcing efficiency, and improving thermal stability (Zeng et al.
2003). The nanoclays are then imbedded into a polymer film to create a
nanocomposite. These nanocomposites decrease the diffusion of oxygen and carbon
dioxide in and out of packaging material, keeping food fresher for longer periods of
time. They also help reduce the health risks associated with bacterial growth in food
i.e., lower oxygen for growth (Kuzma, Romanchek, and Kokotovich 2008).
Many recent developments are extending even further the potential for nanocoated
films to enhance the safety and quality of food supply (Magnuson, Jonaitis, and Card
2011). The foundations of the current research can be found in a study by De Moura et
al. (2008), that showed how the tensile, water vapour, and oxygen-permeable
properties of edible films could be significantly improved through the application of
nanoscience. Azeredo et al. (2010) described the use of cellulose nanofibers and
glycerol as a plasticizer to improve the mechanical and water-vapour barrier properties
of edible chitosan films. They reported that nanocomposite film with 15% of cellulose
nanofibers and plasticized with 18% glycerol was not only comparable in strength and
stiffness to some synthetic polymers, albeit with poorer elongation and water vapour
barrier properties, but was also extremely environmentally friendly. In 2011, Dobon et
al. (2011) outlined the potential cost savings from deployment of a new smartpackaging concept with a communication capability embedded in a device. This allows
the expiry date of the product to change as a function of temperature during transport
and storage; in effect a flexible best-before-date (FBBD).
Nanotechnology in Tracking and Tracing
Nanotechnology can enhance agricultural SCM by improving supply chain visibility,
food authenticity, tracking and traceability and ultimately food security through
features that assist avoid counterfeiting, product adulteration and diversion
(Neethirajan and Jayas 2011; FAO/WHO 2010). Radio Frequency Identification (RFID)
technology is widely deployed and globally appreciated as a major technological
enhancement to the management of tracking, information collection and reporting
within a supply chain. However, the advantage of enhancing RFID with nanotechnology
is still emerging. Through experimentation and analysis of results using multiple
variables, Mapa, Aryal et al. (2010) confirmed the improved readability of RFID tags in
the presence of various nanofluids at different concentrations on a conveyor belt, an
example of a typical packaging environment.
Watson Gergely and Janus (2011) concluded that refinements to the use of RFID tags
with nanotechnologies used on agricultural products gave government and industry
greater supply chain and product traceability in the event of a food recall. RFID tags or
99
‘smart’ labels are being developed with displays that enable rapid and accurate
distribution of a wide range of products (including foodstuffs) that have a limited shelflife. RFIDs incorporating polymeric transistors that use nanoscale organic thin-film
technology are under development. The smart tag system will be designed to operate
automatically providing exception reports for anomalies in temperature and other
factors that affect the quality and safety of perishable foods products and products
with a short life span (Garland 2004).
To help in the tracking and tracing, nanotechnology provides complex invisible
nanobarcodes with batch information which can be encrypted directly onto the food
products and packaging. This nanobarcode technology offers food safety by allowing
the brand owners to monitor their supply chains without having to share company
information with distributors and wholesalers (Neethirajan and Jayas 2011). It is
interesting that nanotechnology can provide not just security but also the enforcement
of brand-protection. Nanotechnologies can be embedded in a product to enable brand
owners to assure customers of its authenticity and for investigators to identify genuine
goods, making it very difficult for counterfeiters to imitate. Using nanotechnology,
companies can encrypt unique product information such as data about growing
conditions — climate and soil — collected from on-farm sensors. This can not only
inform buyers about food quality, but also confirm product pricing and, very
importantly, assure greater security and safety if a product recall requires data relating
to product origins. Nanotechnology can also be encrypted with logistics information,
such as processing or batch information, directly onto the product or packaging
(Roberts 2007). Oxonica in the United Kingdom offers solutions for food product
identification and brand authenticity whereby the nanobarcodes become a biological
fingerprint created by nanoparticles which generate unique reading strips for every
food item (Neethirajan and Jayas 2011).
In order to allow better information delivery in tracking and tracing, some nano-based
products may be able to encrypt information technology in the form of nanodisks
functionalized with dye molecules to emit a unique light spectrum when illuminated
with a laser beam, so that they can be used as tags for tracking food products (Nam,
Thaxton, and Mirkin 2003). A nanobarcode detection system is being developed that
fluoresces under ultraviolet light in a combination of colours that can be read by a
computer scanner (Li, Cu, and Luo 2005). Dip Pen Nanolithography involves using a
scanning probe with a molecule-coated tip to deposit a chemically engineered ink
material to create nanolithographic patterns on the food surface (Zhang et al. 2009).
Roehrig and Spieker (2008) present a technique to monitor the manual transportation
processes of goods in a warehouse, in order to update the database automatically. In
the proposed scenario, transport vehicles such as forklift trucks or pallet jacks would
be equipped with wireless sensor nodes and every storage and retrieval activity would
be reported to the warehouse management system. Tracking of transport vehicles is
performed with nanoLOC sensor nodes, which offer range measurement capabilities.
This radio positioning system determines the range between two devices by measuring
the signal propagation delay. The tracking of transport vehicles with range
100
measurements and trilateration could be carried out by using the Extended Kalman
Filter. Experimental results were presented of tracking a forklift truck in a warehouse.
Due to the cost of introduction and user acceptance of such applications,
nanotechnology in tracking and tracing within agricultural supply chains is still in the
experimental stage, although there is a considerable amount of research being
undertaken. It should be noted that there are some applications of nanotechnology
already introduced into industry supply chains; early success of such applications
suggests they could be introduced into the supply chain of agricultural products with
positive effect.
Nanotechnology in Storage and Distribution
The quality of goods in storage and distribution can be adversely affected by changes
in the storage environment, such as temperature, humidity and odour.
Nanotechnology can be applied to agri-food SCM track and report these changes.
Packaging that incorporates nanomaterials can respond to environmental conditions
to self -repair or alert the consumer to contamination and/or the presence of
pathogens (Baeumner 2004). Such packaging enhances information collection and
product management in relation to environmental conditions relating to such factors
as temperature and moisture during storage and distribution. In providing solutions for
these problems, nanotechnologies can modify the permeation behaviour of foils,
increasing barrier properties; for example, mechanical, thermal, chemical and
microbial, improving mechanical and heat-resistance properties, developing active
anti-microbic and anti-fungal surfaces and sensing as well as signalling microbiological
and biochemical changes (Meetoo 2011).
Active packaging films for selective control of oxygen transmission and aroma affecting
enzymes have been developed based on the nanotechnology approach. Modification
of the surface of nanosized materials by dispersing agents can act as substrates for
oxidoreductase enzymes (Neethirajan and Jayas 2011). Nanocomposite film can be
enriched with an enormous number of silicate nanoparticles that reduce the entry of
oxygen and other gases and the exit of moisture, thus preventing food from spoiling
(Scheffler et al. 2010). Nanocrystals have been developed that can be used in
nanocomposite plastic bottles. This material minimizes the loss of carbon dioxide and
the entry of oxygen into beer bottles (Sekhon 2010). Smart-sensor technology could be
very useful for monitoring the quality of grain, dairy products, fruit and vegetables in a
storage environment in order to detect the source and the type of spoilage
(EduTransfer Design Associates 2007).
Liu et al (2011) report that a water quality monitoring sensor composed of singlewalled carbon nanotubes has been developed. It can be integrated inside microfluidic
channels and on-chip testing components with a wireless transmission board. This
nanosensor should be useful for sensing and reporting real time information regarding
the product from production through to delivery to the consumer.
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Nanotechnology also has shown remarkable properties applicable to other aspects of
storage and agri-food distribution. For example:



Nanoencapsulation offers numerous benefits including ease of handling,
enhanced stability, protection against oxidation, retention of volatile
ingredients, taste masking, moisture-triggered controlled release, pH-triggered
controlled release, consecutive distribution of multiple active ingredients,
changes in flavour, long lasting organoleptic perception, and enhanced
bioavailability and efficacy (Shefer 2012).
Nanomaterials with food and bioprocessing applications can be produced from
engineered plants or microbes from waste materials such as stalks and other
cellulosic materials (Robinson and Morrison 2009).
Single-walled carbon nanotubes form a nanosensor which, in addition to use in
water quality monitoring and fresh fish storage and distribution, can be
integrated inside microfluidic channels and on-chip testing components with a
wireless transmission board (Liu et al. 2011).
Other Applications in Agri-SCM
Nanotechnology in Supply Chain Safety
Quality assurance in the food supply chain is of the utmost significance, not just
because of the legal implications for the producer and supplier, but also because of the
importance of satisfying increased demand from consumers for safe and quality food
and to meet stringent government food safety regulations. Nanotechnology has shown
significant promise in the enhancement of sensors able to detect spoilage or changes
to product quality. To ensure food safety, EU researchers in the Good Food Project
have developed a portable nanosensor to detect chemicals, pathogens and toxins in
food (Tiju and Morrison 2006). This circumvents the very time consuming and
expensive alternative of sending samples to laboratories. Food can be analysed for
safety and quality at control points in the supply chain; for instance at the farm,
abattoir, during shipping, at the warehouse or storage depot, and at the processing or
packaging plant. They are also developing a device which uses DNA biochips to detect
pathogens - a technique that can also be applied to determine the presence of
different kinds of harmful bacteria in meat or fish, or fungi affecting fruit. In addition
there are plans to develop microarray sensors that can be used to identify pesticides in
fruit and vegetables as well as those which will monitor environmental conditions at
the farm. These have been called ‘Good Food Sensors’ (Tiju and Morrison 2006).
Nanosensors are far from being just a passive, information-receiving device. They can
receive information from immediate and remote contexts and can analyse, record and
report data. They can be designed to do this at critical control points in the supply
chain over the period of time from the point food is produced or packaged, through to
the time it is consumed. The latest developments have resulted in nanosensors able to
provide quality assurance by tracking microbes, toxins and contaminants through the
food processing chain by using data capture for automatic control functions and
documentation.
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Advances in miniaturized instrumentation have also resulted in the development of
biosensors capable of integrating bio-recognition and spectroscopy tools to support
pathogen detection, thus addressing safety concerns in the food supply chain. The
development of smart and robust sample preparation methods can lead to the
effective incorporation of similar strategies over a wide array of currently available
mid-IR technologies that can be used in field at sites-of contamination as portable
sensors (Ravindranath 2009). In another development, a direct-charge transfer (DCT)
biosensor has been created that uses antibodies as sensing elements and polyaniline
nanowire as a molecular electrical transducer (Pal, Alocilja, and Downes 2007). The
resulting biosensor could be used for the detection of the foodborne pathogen,
Bacillus cereus.
Nanotechnology in Supply Chain Efficiency
Smart sensors, that is sensors which have “intelligence” capabilities are likely to
revolutionise agriculture supply chain management in the near future (5-8 years).
Smart sensing is mostly applicable to micro-electromechanical systems (MEMS)
technology, which integrates mechanical elements, sensor material and electronics on
a common silicon chip through microfabrication techniques. Initial work by the
Intermec Technologies Corp. to use MEMS-based technology in supply-chain data
collection equipment has confirmed it is possible to produce laser data collection
scanners that are significantly faster, smaller, lighter and more efficient than today's
legacy scanners (Anon 2005). Subsequent tests confirm that MEMS-based laser
scanners are able to read bar codes up to 40 times faster with more accuracy; a
massive advancement over existing scanner technologies that highlights the need for
even better information management technologies to be developed before
improvements to supply chain visibility can be fully realised (Anon 2005). Later
developments have therefore moved into a field related to smart sensing - smart
decision analytics. This is based on a the capture, analysis and reporting of the data
obtained from the smart sensors (Tien 2011). Due to the superiority of
nanotechnology, it will soon be possible to embed the present technology in the SCM
to improve the efficiency of the supply chain.
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ANÁLISIS DE PATENTES: NANO PACKAGING FOOD16
16
NOTA: El listado de las patentes analizadas se puede consultar en el fichero “Nano packaging food
104
Listado IPCT 4 DIGITS (Ver Anexo NANO PACKAGING FOOD – IPC 4 DIGITS)
Entre las organizaciones con más patentes destacan: Nanjing Agricultural University http://english.njau.edu.cn/common.php?Id=7 ; Guangzhou Sinlien (Z.T.) Industrial Co, Ltd. http://www.xlzt.com/En/Index.aspx ; Zhejiang Science & Tech University http://www.zstu.edu.cn/english/Index.html
Entre los inventores que más figuran en estas patentes figuran: Yong Jin; Xiaobin Zeng; Lee
Kyu Joo; Zhihong Xin; Zhifang Yu; Yoon Choon Sup;
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109
NORMATIVA Y ESTUDIOS
A continuación se incluye una relación de normativa relativa a los envases activos e
inteligentes, así como informes específicos de esta materia, que muestran tanto
análisis de los aspectos legales como las conclusiones de estudios realizados sobre el
deterioro de determinados alimentos comercializados en este tipo de envases.
EU GUIDANCE TO THE COMMISSION REGULATION (EC) Nº 450/2009 OF 29 MAY 2009 ON
ACTIVE AND INTELLIGENT MATERIALS AND ARTICLES INTENDED TO COME INTO CONTACT
WITH FOOD.
REGLAMENTO CE Nº 450-2009 DE 29 DE MAYO DE 2009 SOBRE MATERIALES Y OBJETOS
ACTIVOS E INTELIGENTES DESTINADOS A ENTRAR EN CONTACTO CON ALIMENTOS
REGLAMENTO (CE) Nº 1935/2004 DEL PARLAMENTO EUROPEO Y DEL CONSEJO, DE 27 DE
OCTUBRE DE 2004,
REAL DECRETO 1334-1999 - NORMA GENERAL DE ETIQUETADO, PRESENTACIÓN Y PUBLICIDAD
DE LOS PRODUCTOS ALIMENTICIOS
REAL DECRETO 890-2011 - MODIFICA LA NORMA GENERAL DE ETIQUETADO, PRESENTACIÓN Y
PUBLICIDAD DE LOS PRODUCTOS ALIMENTICIOS, APROBADA POR EL RD 1334-1999
REGLAMENTO (UE) Nº 1169/2011 DEL PARLAMENTO EUROPEO Y DEL CONSEJO DE 25 DE
OCTUBRE DE 2011 SOBRE LA INFORMACIÓN ALIMENTARIA FACILITADA AL CONSUMIDOR Y
POR EL QUE SE MODIFICAN LOS REGLAMENTOS (CE) Nº 1924/2006 Y (CE) Nº 1925/2006 DEL
PARLAMENTO EUROPEO Y DEL CONSEJO, Y POR EL QUE SE DEROGAN LA DIRECTIVA
87/250/CEE DE LA COMISIÓN, LA DIRECTIVA 90/496/CEE DEL CONSEJO, LA DIRECTIVA
1999/10/CE DE LA COMISIÓN, LA DIRECTIVA 2000/13/CE DEL PARLAMENTO EUROPEO Y DEL
CONSEJO, LAS DIRECTIVAS 2002/67/CE, Y 2008/5/CE DE LA COMISIÓN, Y EL REGLAMENTO (CE)
Nº 608/2004 DE LA COMISIÓN
110
ACTIVE-AND-INTELLIGENT FOOD PACKAGING- A NORDIC REPORT ON THE LEGISLATIVE ASPECTS
This report describes some examples of active and intelligent food contact materials,
the legislation which was found relevant to consider, and gives some conclusions and
proposals for administrators for future work with recommendations and
interpretations of the existing legislation, or establishing new legislation.
IDENTIFICATION OF CHEMICALS SPECIFIC TO ACTIVE AND INTELLIGENT PACKAGING ON THE
EUROPEAN MARKET AND THE EXTENT TO WHICH THEY MIGRATE INTO FOOD
A thorough literature/internet search was performed to identify active and intelligent
materials on the market. Initially, the search was focussed on the UK market but
sinceonly a few examples were identified, the search was extended to encompass the
European and US markets. Examples of 25 active or intelligent packaging materials
were obtained. Of the samples obtained those that were selected for analysis
included; oxygen scavengers (sachets, labels and crown caps), a moisture absorber,
ethylene scavengers, antimicrobial systems, anti-mould systems, a heat releaser, flavor
releasers, a heat sensitive monitoring system and a food freshness indicator
monitoring system. The samples were subjected to an analytical screening procedure
to identify the chemicals that made up the active or intelligent component. It was not
always possible to separate the active or intelligent component from the bulk of the
sample and in the absence of control samples these screening procedures also
detected any substances associated with the primary packaging and the
active/intelligent delivery system. A larger number of substances remained either
unidentified or with an ambiguous identification only. As a result these findings
support the need for an ‘authorised list’ of active and intelligent ingredients as
required by the EU Regulation (EC) No. 450/2009 on these materials.
LEGISLATION CONTROLLING MATERIALS AND ARTICLES INTENDED TO BE BROUGHT INTO
CONTACT WITH FOOD
This paper gives a general introduction to that EU harmonised legislation controlling
chemical migration from food contact materials and articles, and describes its
implementation in the United Kingdom.
ACTIVE AND INTELLIGENT FOOD PACKAGING: LEGAL ASPECTS AND SAFETY CONCERNS
‘Active and intelligent’ (A&I) food packaging is based on a deliberate interaction of the
packaging with the food and/or its direct environment. This article presents: (i) the
main types of materials developed for food contact; (ii) the global market and the
future trends of active and intelligent packaging with a special emphasis on safety
concerns and assessment; and (iii) the EU Legislation and compliance testing of these
novel food packaging technologies.
111

informe sobre envases activos e inteligentes

Transcription

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