D.3.2- List of best active molecules to be included in active packaging materials
Background of the document
Previously (deliverable 3.1- also available for the public) the food requirements in terms of preservation and storage were identified and intended wishes and constraints as regard the new material proposed in GLOPACK were collected. This first deliverable highlighted the need to use active and intelligent packaging. The present report is summarizing the properties of the best active molecules, to answer the specific needs of the food products proposed by the food companies in GLOPACK (Fine Food Meat, LVEB, Soredab and Coopbox case study).
The objective of this deliverable is to identify and characterize the active functionalities, namely antimicrobial compounds and oxygen scavengers, and the intelligent functionalities, namely the RFID based biosensor, to be included in packaging in order to improve and control the storage of targeted products packaged with the new PHBV packaging. This report provides the dimensioning of the active functionalities based on simulations. These active and intelligent functionalities will be tested later by prototyping the full proposed eco-packaging system (WP4).
To achieve the aforementioned objective, the best anti-microbial molecules were selected depending on their Minimum Inhibitory Concentration (MIC), their Admissible Daily Intake (ADI) and odor threshold value (if any). The quantity to be added in the packaging material was calculated thanks to the modeling. The active system with O2 scavenging properties was dimensioned using simulating tools (WP1) and the absorption properties of molecule (gallic acid and iron) previously characterized by UM and Fraunhofer.
The RFID biosensor was calibrated by linking the impedance evolution of the biocaptor (protein layer) to the gas evolution in the headspace (which depends on the microorganism growth).
Results & implications
Analysis of the literature and the study of the exposure assessment have permitted to select two antimicrobial compounds:
- The carvacrol for falafel,
- The LAE for cheese.
Moreover, the oxygen scavengers based on gallic acid or iron could be used for falafel and cheese.
Based on current food characteristics and specifications for the new packaging (bio-based and biodegradable PHA/fibers materials), the active packaging was designed and dimensioned.
The intelligent packaging based on RFID biosensor are currently designed to detect meat freshness during storage in MAP.