Related Experiment Video
Updated: Jul 25, 2026
07:07
Controlled-release of Chlorine Dioxide in a Perforated Packaging System to Extend the Storage Life and Improve the Safety of Grape Tomatoes
Published on: April 7, 2017
Active and intelligent packaging for food: is it the future?
A R De Jong1, H Boumans, T Slaghek
1TNO Quality of Life, Zeist, The Netherlands. dejong@voeding.tno.nl
Food Additives and Contaminants
|October 18, 2005
Summary
New EU regulations address active and intelligent packaging for food contact materials. Innovations include on-demand preservative release and microbial growth sensors to enhance food quality and safety.
Area of Science:
- Food Science and Technology
- Regulatory Affairs
- Materials Science
Background:
- The European Union (EU) is implementing a new framework regulation for food contact materials.
- This regulation specifically addresses the controls for active and intelligent packaging systems.
- Current packaging technologies are evolving to incorporate advanced functionalities.
Purpose of the Study:
- To provide an overview of the legal implications of the new EU food contact material regulation.
- To describe recent advancements in active and intelligent packaging.
- To highlight innovations aimed at improving food product quality and safety.
Main Methods:
- Review of the EU's new framework regulation on food contact materials.
- Description of two novel active and intelligent packaging system concepts.
- Analysis of the potential impact of these systems on food quality and safety.
Main Results:
- The new EU regulation introduces specific controls for active and intelligent packaging.
- Two innovative packaging systems are presented: a preservative-releasing system and a microbial growth sensor.
- These systems demonstrate potential for enhanced food quality and safety monitoring.
Conclusions:
- Active and intelligent packaging technologies are increasingly important within the scope of EU food safety regulations.
- On-command preservative release and non-invasive microbial monitoring represent key advancements.
- These developments are crucial for ensuring the quality and safety of food products in the EU market.
Related Concept Videos
01:29Microbes in Food Production
Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...
01:23Microbial Spoilage of Food
Microbial food spoilage refers to the degradation of food quality resulting from the metabolic activity of microorganisms such as bacteria, yeasts, and molds. These microbes proliferate on various food substrates depending on factors such as moisture content, nutrient availability, and storage conditions, leading to undesirable sensory and structural changes.Bacteria are primary agents of spoilage in high-moisture, nutrient-dense foods like meat, milk, and vegetables. Microbial spoilage occurs...
01:28Pasteurization and Food Preservation
Pasteurization is a widely employed thermal processing technique designed to enhance the safety and shelf life of perishable food and beverages. By subjecting products to specific high temperatures for controlled durations, this method effectively inactivates pathogenic microorganisms and spoilage enzymes without significantly compromising sensory qualities. The technique has been pivotal in food safety management, especially for consumables susceptible to microbial contamination such as milk,...
01:27Principles of Food Preservation
Food spoilage results from microbial growth, enzymatic activity, and environmental factors that gradually degrade the sensory, nutritional, and safety qualities of food. Preservation techniques aim to slow or halt these processes to extend shelf life and maintain product quality.A key concept in food microbiology is the microbial growth curve, which includes four phases: lag, exponential (log), stationary, and death. During the lag phase, bacteria adjust to their environment without significant...
01:26Methods of Controlling Food Spoilage
Food spoilage is caused by microbial growth or by chemical and physical changes, all of which affect the taste, texture, and safety of food.Temperature-Based PreservationRefrigeration at 0–4 °C slows microbial growth and enzyme activity, making it ideal for short-term storage. However, certain spoilage organisms—such as psychrotrophs like Listeria monocytogenes—can still proliferate at these temperatures. Freezing below -18 °C further slows biological processes by forming ice crystals, which...
01:27Bioplastics
Bioplastics derived from microbial processes present a sustainable alternative to conventional petroleum-based plastics. Among these, polyhydroxyalkanoates (PHAs), particularly polyhydroxybutyrates (PHBs), have emerged as prominent candidates due to their biodegradability and biocompatibility. These polymers are synthesized by a variety of bacteria, such as Cupriavidus necator and Pseudomonas putida, which naturally accumulate PHAs as intracellular carbon and energy reserves, especially under...