informe sobre envases activos e inteligentes

Promoción de la Competitividad, la Atracción y la Internacionalización en los Clusters

Agroalimentarios del Área Mediterránea

INFORME SOBRE ENVASES ACTIVOS E INTELIGENTES

3

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.

5

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.

6

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.

http://www.aesan.msc.es/AESAN/docs/docs/evaluacion_riesgos/comite_cientifico/ENVASES_ACTIVOS_INTELIGENTES.pdf

http://www.aesan.msc.es/AESAN/docs/docs/evaluacion_riesgos/comite_cientifico/ENVASES_ACTIVOS_INTELIGENTES.pdf

7

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

8

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.

9

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.

10

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.

11

ANÁLISIS DE REFERENCIAS BIBLIOGRÁFICAS OXYGEN SCAVENGERS

Artículos más citados (Google Scholar)

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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), 113-

130. [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), 376-

381. [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]

12

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 high-

pressure or pulsed electric fields with regard to low pasteurization. European Food Research and

Technology, 223(4), 487-493. [49 citas]

13

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]

14

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]

15

EMPRESAS COMERCIALIZADORAS DE ESTE TIPO DE TECNOLOGÍA (OXIGEN SCAVENGERS)

TOPPAN PRINTING CO LTD – http://www.toppan.co.jp/english/ 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

http://www.toppan.co.jp/english/

http://www.toagosei.co.jp/english/

http://www.nippon-soda.co.jp/e/

http://www.emcopackaging.com/

http://www.albis.com/

http://www.amcor.com/

http://www.bpppetrochemicals.com/

http://www.bericap.com/

http://www.cibasc.com/

http://www.constar.net/

http://www.cpchem.com/

http://www.sealedair.com/

http://www.didai.com.br/

http://www.drypak.com/

http://www.everfreshusa.com/

http://www.gracedarex.com/

http://www.honeywellplastics.com/

http://www.mgpolymers.com/

http://www.mgc.co.jp/eng

http://www.multisorb.com/

http://www.nutricepts.com/

http://www.atmosphere-controle.fr/

http://www.toyo-seikan.co.jp/e

http://www.valsparglobal.com/

http://www.bioka.fi/

http://www.emcouk.com/

http://www.freund.co.jp/

http://www.ohe-chem.co.jp/

http://www.grace.com/

16

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.

17

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.

18

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 co-

http://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.

http://www.shi.co.jp/english/

http://www.nihonseihaku.co.jp/En/

http://www.mgc.co.jp/eng/


19

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]

20

EMPRESAS COMERCIALIZADORAS DE ESTE TIPO DE TECNOLOGÍA (ETHYLENE SCAVENGER)

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)


http://www.mgc.co.jp/eng/

http://www.dennisgreenltd.com/

http://www.ethylenecontrol.com/

http://www.grofitpl.com/

http://www.lakeland.co.uk/

http://www.everfresh.com/

http://www.peakfresh.com/

http://www.itsfresh.com/

21

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.

22

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


23

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

http://wengfu.com/main.htm

http://www.tokiwrap.co.jp/en/index.html

24

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), 1393-

1402. [19 citas]

Leblanc, J. L. (2009). Filled polymers: science and industrial applications. CRC Press. [14 citas]

25

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)

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

http://www.sealedair.com/

http://www.elliottabsorbents.co.uk/

http://www.gtmconverting.co.uk/

http://www.humidipak.com/


http://www.sds.com.sg/

http://www.sirane.co.uk/

http://www.everfreshusa.com/

http://www.techmerpm.com/home.asp

26

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.

27

ANÁLISIS DE PATENTES: CARBON DIOXIDE INDICATOR6

Gráfico: Publication Date

Gráfico: Country Applicant

6 6 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.

28

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.

http://www.toppan.co.jp/english/

http://www.otsukakj.jp/en/

29

ANÁLISIS REFERENCIAS BIBLIOGRÁFICAS CARBON DIOXIDE INDICATOR




130. [160 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]



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

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/


http://www.longlifesolutions.com/

http://www.landec.com/

http://www.csptechnologies.com/

http://www.everfresh.com/

http://www.emcouk.com/

http://www.multisorb.com/spanish/

30

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.

31

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:

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

32

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.

33

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.

34

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.

http://www.viskase.com/

http://www.rengo.co.jp/english/

http://www.chinaddn.com/old/index.html

35

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]



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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), 445-

450. [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]

36



130. [157 citas]

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), 982-

989. [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]

37

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), 1003-

1011. [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), 484-

493. [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]

38

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), 84-

92. [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

39

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)

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


http://www.freund.co.jp/

http://www.uvasquality.com/

http://www.lakeland.co.uk/

http://www.microbeguard.com/

http://www.oh-chem.co.jp/

http://www.zeomic.co.jp/

http://www.agion-tech.com/

http://www.microban.com/

http://www.mfc.co.jp/wasaouro

http://www.nipponkayaku.co.jp/english/

http://www.freund.co.jp/english/chemical/

http://www.agion-tech.com/

http://www.microban.com/

http://www.lintec-global.com/

http://www.bioka.fi/

http://www.bernardtechnologies.com/


http://www.nanogap.es/

http://www.avanzare.es/

40

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.

41

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.

42

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.

43

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.

44

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]

45

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-(2-

ethylhexylexyl) adipate plasticizer from food-grade polyvinyl chloride film into hard and soft

cheeses. Journal of dairy science, 83(8), 1712-1718. [37 citas]

46



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. 1-

9). 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)

NUTRISYSTEMS - www.nutrisystem.com

SCENTSATIONAL TECHNOLOGIES – www.scentsationaltechnologies.com

http://www.nutrisystem.com/

http://www.scentsationaltechnologies.com/

47

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.

48

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.

49

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;

http://www.fmc.com/

http://en.njtu.edu.cn/

50

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 soy-

based 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]

51

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: 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

52

ANÁLISIS DE PATENTES TIME-TEMPERATURE INDICATOR12



12

NOTA: El listado de las patentes analizadas se puede consultar en el fichero “Time-Temperature Indicator report”, donde para cada patente se indica el link que permite acceder a ella.

53

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.

http://www.jiangnan.edu.cn/english/

http://www.sunchemical.com/

http://www.timetemp.no/

54

ANÁLISIS DE REFERENCIAS BIBLIOGRÁFICAS

GOOGLE SCHOLAR

Taoukis, P. S., & Labuza, T. P. (1989). Applicability of time‐temperature indicators as shelf life monitors

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130. [160 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]

55

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]

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. [42 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


56

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. 131-

140). [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]

57

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

http://www.timestrip.com/

http://www.3m.com/

http://www.smartlidsystems.com/

http://www.vitsab.com/

http://www.temptimecorp.com/

http://www.onvu.com/

http://www.innolabel.eu/

http://www.telatemp.com/

http://www.coldice.com/

http://www.americanthermal.com/

http://www.deltatrak.com/

http://www.itsfresh.com/

http://www.sensiblesolutions.se/

http://www.colourchange.com/

http://www.ball-europe.com/

58

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.

59

ANÁLISIS DE PATENTES FRESHNESS INDICATOR13



13 NOTA: El listado de las patentes analizadas se puede consultar en el fichero “Freshness

Indicator report”, donde para cada patente se indica el link que permite acceder a ella.

60



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.

http://www.kfri.re.kr/en/about/vod.php

61

ANÁLISIS REFERENCIAS BIBLIOGRÁFICAS FRESHNESS INDICATOR




130. [160 citas]

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). Myoglobin-

based 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]

62

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

http://www.ismyfoodfresh.com/

http://www.ripesense.com/

http://www.lifetechnology.com/

http://www.toxinalert.com/

63

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.

64

ANÁLISIS DE PATENTES: LEAK INDICATOR14



14 NOTA: El listado de las patentes analizadas se puede consultar en el fichero “Leak indicator


65



List: IPCT 4 DIGITS (Ver Anexo LEAK INDICATOR - IPC 4 DIGITS)

66

ANÁLISIS DE REFERENCIAS BIBLIOGRÁFICAS LEAK INDICATOR




130. [160 citas]



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 non-

destructive 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), 577-

584. [37 citas]


138. [23 citas]

67

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.

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-packaging-

materials-and-intelligent-packaging

OTROS:

Agencia Española de Seguridad Alimentaria - AESAN - www.aesan.msc.es

Instituto Nacional de Consumo – www.consumo-inc.gob.es

http://www.itene.es/

http://www.ctic-cita.es/

http://www.iata.csic.es/

http://www.irta.cat/es-es/Paginas/default.aspx

http://www.ainia.es/

http://www.aimplas.es/

http://www.aido.es/

http://www.ctnc.es/

http://www.usc.es/

https://i3a.unizar.es/en/content/active-packaging-materials-and-intelligent-packaging

https://i3a.unizar.es/en/content/active-packaging-materials-and-intelligent-packaging

http://www.aesan.msc.es/

http://www.consumo-inc.gob.es/

68

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

http://www.consorcioceidea.com/

69

2. NAFISPACK - http://www.nafispack.com/

http://www.nafispack.com/

70

3. EASYFRUIT – www.easyfruit.com

http://www.easyfruit.com/

71

4. ADCELLPACK - http://www.adcellpack.eu/index.php/news/item/1-the-project

http://www.adcellpack.eu/index.php/news/item/1-the-project

72

5. DIBBIOPACK - http://www.dibbiopack.eu/

http://www.dibbiopack.eu/

73

6. SAFEMTECH PROJECT - http://www.safemtech.eu/Background.html

http://www.safemtech.eu/Background.html

74

7. SMART COLD PACK - http://www.itene.com/proyectos-de-difusion-

abierta/i/500/56/smart-cold-pack

8. SUSFOFLEX - www.susfoflex.com

http://www.itene.com/proyectos-de-difusion-abierta/i/500/56/smart-cold-pack

http://www.itene.com/proyectos-de-difusion-abierta/i/500/56/smart-cold-pack

http://www.susfoflex.com/

75

9. PLA4FOOD - http://www.aimplas.es/proyectos/pla4food/

http://www.aimplas.es/proyectos/pla4food/

76

10. BRIGIT PROJECT - http://www.brigit-project.eu/detalle_noticia.php?no_id=2167

http://www.brigit-project.eu/detalle_noticia.php?no_id=2167

77

11. MEAT COAT - www.meatcoat.eu

http://www.meatcoat.eu/

78

12. FRESH FILM – www.freshfilm.org

http://www.freshfilm.org/

79

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.



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14. FARM TO FORK - www.rfid-f2f.eu

http://www.rfid-f2f.eu/

81

15. ISAPACK – www.isapack.eu

(Participa CETEC)

16. IRTA – Antimicrobial active packaging

http://www.isapack.eu/

82

17. ACTIVE PACKAGING PLATFORM - http://www.activepackaging.eu/projectinfo/index

http://www.activepackaging.eu/projectinfo/index

83

18. TRUEFOOD - http://www.truefood.eu

19. MIGRESSIVES - http://www.migresives.eu/

http://www.truefood.eu/

http://www.migresives.eu/

84

20. Proyecto FACET - www.ucd.ie/facet/

http://www.ucd.ie/facet/

86

21. FOODMIGROSURE - www.foodmigrosure.org

http://www.foodmigrosure.org/

87

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-ctic-

cita/proyectos-nacionales/proyecto-nectarine/ms-nectarine/


http://www.clusterfoodmasi.es/proyectos/actibiopack/ms-actibiopack/

http://www.ctic-cita.es/en/explore/proyectos-de-i-d/proyectos-ctic-cita/proyectos-nacionales/proyecto-nectarine/ms-nectarine/

http://www.ctic-cita.es/en/explore/proyectos-de-i-d/proyectos-ctic-cita/proyectos-nacionales/proyecto-nectarine/ms-nectarine/

88

24. CHAMPIPACK - http://www.itene.com/proyectos-de-difusion-

abierta/i/1067/56/champipack


http://www.itene.com/proyectos-de-difusion-abierta/i/1067/56/champipack

http://www.itene.com/proyectos-de-difusion-abierta/i/1067/56/champipack

89

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

http://bread4pla.aimplas.es/detalle_articulo.php?ar_id=136

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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.

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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

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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.

http://www.mipfood.com/

http://www.ars.usda.gov/research/projects/projects.htm?accn_no=419966

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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”)

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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.

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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 bio-nanocomposites 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

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(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 active-paper 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).

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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

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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).

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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 smart-packaging 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

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‘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 shelf-life. 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

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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 single-walled 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 report”, donde para cada patente se indica el link que permite acceder a ella.

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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;

http://english.njau.edu.cn/common.php?Id=7

http://www.xlzt.com/En/Index.aspx

http://www.zstu.edu.cn/english/Index.html

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ANÁLISIS REFERENCIAS BIBLIOGRÁFICAS NANOTECHNOLOGY – ACTIVE OR INTELLIGENT PACKAGING Últimas publicaciones periodo 2008-2013 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] Neethirajan, S., & Jayas, D. S. (2011). Nanotechnology for the food and bioprocessing industries. Food and bioprocess technology, 4(1), 39-47. [51 citas] Mahalik, N. P., & Nambiar, A. N. (2010). Trends in food packaging and manufacturing systems and technology. Trends in food science & technology,21(3), 117-128. [45 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] Silvestre, C., Duraccio, D., & Cimmino, S. (2011). Food packaging based on polymer nanomaterials. Progress in Polymer Science, 36(12), 1766-1782. [38 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. [31 citas] Sekhon, B. S. (2010). Food nanotechnology–an overview. Nanotechnology, science and applications, 3(10), 1-15. [27 citas] Busolo, M. A., Fernandez, P., Ocio, M. J., & Lagaron, J. M. (2010). Novel silver-based nanoclay as an antimicrobial in polylactic acid food packaging coatings. Food Additives and Contaminants, 27(11), 1617-1626. [22 citas] Chaudhry, Q., & Castle, L. (2011). Food applications of nanotechnologies: An overview of opportunities and challenges for developing countries. Trends in Food Science & Technology, 22(11), 595-603. [19 citas] Imran, M., Revol-Junelles, A. M., Martyn, A., Tehrany, E. A., Jacquot, M., Linder, M., & Desobry, S. (2010). Active food packaging evolution: transformation from micro-to nanotechnology. Critical reviews in food science and nutrition, 50(9), 799-821. [17 citas] Poças, M. F. F., Delgado, T. F., & Oliveira, F. A. R. (2008). Smart packaging technologies for fruits and vegetables. Smart Packaging Technologies. John Wiley and Sons Ltd., West Sussex, 151-166. [10 citas]

2013 Cerqueira, M. A., Costa, M. J., Fuciños, C., Pastrana, L. M., & Vicente, A. A. (2013). Development of Active and Nanotechnology-based Smart Edible Packaging Systems: Physical–chemical Characterization. Food and Bioprocess Technology, 1-11. Rhim, J. W., Park, H. M., & Ha, C. S. (2013). Bio-nanocomposites for Food Packaging Applications. Progress in Polymer Science. Lu, J., & Bowles, M. (2013). How will nanotechnology affect agricultural supply chains?. International Food and Agribusiness Management Review, 16(2).

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Youssef, A. M. (2013). Polymer Nanocomposites as a New Trend for Packaging Applications. Polymer-Plastics Technology and Engineering, (just-accepted). Caleb, O. J. (2013). Modified atmosphere packaging of pomegranate arils(Doctoral dissertation, Stellenbosch: Stellenbosch University). Cherianl, B. M., de Olyveiraz, G. M., & Maria, L. (2013). Food Packing.Advances in Food Science and Technology, 265, 265.

2012

Pereira de Abreu, D. A., Cruz, J. M., & Paseiro Losada, P. (2012). Active and intelligent packaging for the food industry. Food Reviews International, 28(2), 146-187.

Siró, I. (2012). Active and Intelligent Packaging of Food. Progress in Food Preservation, 23-48. Maurya, M. K., Mishra, A. A., & Vikram, B. Application of nanomaterials for packaging of food products. Raju, P. N., & Singh, A. K. (2012). Packaging–Tool to Improve Sales and Profit.Innovative Trends in Dairy and Food Products Formulation, 20. Bowles, M., & Lu, J. (2012, August). Review on nanotechnology in agricultural products logistics management. In Computing and Networking Technology (ICCNT), 2012 8th International Conference on (pp. 415-420). IEEE. Singh, P., Saengerlaub, S., Wani, A. A., & Langowski, H. C. (2012). Role of plastics additives for food packaging. Pigment & Resin Technology, 41(6), 368-379. Wang, Y., & Alocilja, E. C. (2012). Sensor technologies for anti-counterfeiting.International Journal of Comparative and Applied Criminal Justice, 36(4), 291-304. Mishra, U. K. (2012). Application of nanotechnology in food and dairy processing: An overview. Pakistan Journal of Food Sciences, 22(1), 23-31. Lu, J., & Bowles, M. (2012, August). Review on the application of nano-sensor technology to logistics management. In Computing and Networking Technology (ICCNT), 2012 8th International Conference on (pp. 409-414). IEEE. Durán, N., & Marcato, P. D. (2012). Nanobiotechnology perspectives. Role of nanotechnology in the food industry: a review. International Journal of Food Science & Technology. Singh, J., Krasowski, A., Singh, S. P., Scholz-Reiter, B., Rohde, M., Kunaschk, S., & Lütjen, M. (2012). Nanotecnología, aplicaciones en embalajes para alimentos y productos farmacéuticos.

2011 Neethirajan, S., & Jayas, D. S. (2011). Nanotechnology for the food and bioprocessing industries. Food and bioprocess technology, 4(1), 39-47. Silvestre, C., Duraccio, D., & Cimmino, S. (2011). Food packaging based on polymer nanomaterials. Progress in Polymer Science, 36(12), 1766-1782. Kuswandi, B., Wicaksono, Y., Abdullah, A., Heng, L. Y., & Ahmad, M. (2011). Smart packaging: sensors for monitoring of food quality and safety. Sensing and Instrumentation for Food Quality and Safety, 5(3-4), 137-146. Chaudhry, Q., & Castle, L. (2011). Food applications of nanotechnologies: An overview of opportunities and challenges for developing countries. Trends in Food Science & Technology, 22(11), 595-603.

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Singh, P., Wani, A. A., & Saengerlaub, S. (2011). Active packaging of food products: recent trends. Nutrition & Food Science, 41(4), 249-260. Ahmad, M. Bambang Kuswandi, Yudi Wicaksono, Jayus, Aminah Abdullah, Lee Yook Heng. Robinson, D. K., & Morrison, M. (2011). Nanotechnologies for Improving Food Quality, Safety, and Security. Nanotechnology in the Agri-Food Sector. Truckenmüller, R., Giselbrecht, S., Rivron, N., Gottwald, E., Saile, V., Van den Berg, A., ... & Van Blitterswijk, C. (2011). Thermoforming of Film‐Based Biomedical Microdevices. Advanced Materials, 23(11), 1311-1329. LUBLIN, U. Contrôle de la croissance microbienne par une combinaison de nisine, de lysozyme et d’acide lactique: Application à l’emballage actif Microbiological growth control by nisin, lysozyme and lactic acid combination. Alamilla-Beltran, L., Welti-Chanes, J., & Chanona-Pérez, J. (2011). Emerging Technologies for Food Processing. Food Processing Handbook.

2010

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. Imran, M., Revol-Junelles, A. M., Martyn, A., Tehrany, E. A., Jacquot, M., Linder, M., & Desobry, S. (2010). Active food packaging evolution: transformation from micro-to nanotechnology. Critical reviews in food science and nutrition, 50(9), 799-821. Sekhon, B. S. (2010). Food nanotechnology–an overview. Nanotechnology, science and applications, 3(10), 1-15. Mahalik, N. P., & Nambiar, A. N. (2010). Trends in food packaging and manufacturing systems and technology. Trends in food science & technology,21(3), 117-128. Busolo, M. A., Fernandez, P., Ocio, M. J., & Lagaron, J. M. (2010). Novel silver-based nanoclay as an antimicrobial in polylactic acid food packaging coatings. Food Additives and Contaminants, 27(11), 1617-1626. Smolander, M., & Chaudhry, Q. (2010). Nanotechnologies in food packaging.chaudry Q., castle l., Watkins r.: Nanotechnologies in Food. royal society of chemistry Publishing, cambridge, 86-101. Yam, K. L. (Ed.). (2010). The Wiley encyclopedia of packaging technology. Wiley. Ščetar, M., Kurek, M., & Galić, K. (2010). Trends in fruit and vegetable packaging–a review. Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, 5(3-4), 69-86. Ravichandran, R. (2010). Nanotechnology applications in food and food processing: innovative green approaches, opportunities and uncertainties for global market. International Journal of Green Nanotechnology: Physics and Chemistry, 1(2), P72-P96. Cole, M. F., & Bergeson, L. L. (2010). Regulation of new forms of food packaging produced using nanotechnology. Intelligent and Active Packaging for Fruits and Vegetables, 289. Cho, S. I., Lee, J. W., Cho, Y. J., San Park, T., & Im, J. E. (2010). A Review on the Application of

Nanotechnology in Food Processing and Packaging. 산업식품공학, 14(4), 283-291.

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Yam, K. L., Takhistov, P. T., & Miltz, J. W. Intelligent Packaging. Kirk-Othmer Encyclopedia of Chemical Technology. Yam, K. L., Takhistov, P. T., & Miltz, J. W. Intelligent Packaging. Kirk-Othmer Encyclopedia of Chemical Technology. Robinson, D. K., & Morrison, M. J. Nanotechnologies for food packaging. Directive, F. (2010). AFM see atomic force microscopy (AFM) agglomerates 2, 203 aggregation 203 ENPs 123, 126 proteins 52, 59, 60. Nanotechnologies in Food, 14(3), 218. Sivertsvik, M. (2010). Lessons from other commodities: fish and meat.Intelligent and Active Packaging for Fruits and Vegetables, 151. Obad, L. (2010). ENGLISH IN FOOD TECHNOLOGY I. Allgulander, J. (2010). Consumer benefits of mechano-active packages.

2009

López-Gómez, A., Fernández, P. S., Palop, A., Periago, P. M., Martinez-López, A., Marin-Iniesta, F., & Barbosa-Cánovas, G. V. (2009). Food safety engineering: an emergent perspective. Food Engineering Reviews, 1(1), 84-104. Robinson, D. K. Mark Morrison, Institute of Nanotechnology Version: 26.05. 2009. Dennis, C., Aguilera, J. M., Satin, M., Silva, C. D., Baker, D., Shepherd, A. W., ... & Miranda-da-Cruz, S. (2009). Technologies Shaping the Future. In Papers from the First Global Agro-Industries Forum (GAIF) by the Food and Agriculture Organization of the United Nations (FAO), the United Nations Industrial Development Organization (UNIDO) and the International Fund for Agricultural Development (IFAD), New Delhi, India, 8-11 April 2008. (pp. 92-135). Cabi. DENNls, C. O. L. I. N., AGUILERA, J. M., & SATlN, M. O. R. T. O. N. (2009). the Future. Agro-industries for Development, 92.

2008

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. Poças, M. F. F., Delgado, T. F., & Oliveira, F. A. R. (2008). Smart packaging technologies for fruits and vegetables. Smart Packaging Technologies. John Wiley and Sons Ltd., West Sussex, 151-166. Liu, L., Kost, J., Fishman, M. L., & Hicks, K. B. (2008). A Review: Controlled release systems for agricultural and food applications. New Delivery Systems for Controled Drug Release from Naturally Ocuring Materials. Ed. N. Parris, LS Liu et al. ACS Symposyum series, 992, 265-281. Fisher, D. (2008). The Next Innovative Wave: Nanotechnology in Packaging.

O'Sullivan, M. G., Kerry, J. P., Kerry, J., & Butler, P. (2008). Smart Packaging Technologies for Beverage Products. Smart Packaging Technologies for Fast Moving Consumer Goods, 211. Otles, S., & Yalcin, B. (2008). Smart Food Packing. LogForum 4, 3, 4.

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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

http://ec.europa.eu/food/food/chemicalsafety/foodcontact/docs/guidance_active_and_intelligent_scofcah_231111_en.pdf



http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2009:135:0003:0011:ES:PDF




http://www.boe.es/boe/dias/1999/08/24/pdfs/A31410-31418.pdf

http://www.boe.es/boe/dias/1999/08/24/pdfs/A31410-31418.pdf

http://www.boe.es/boe/dias/2011/07/11/pdfs/BOE-A-2011-11826.pdf

http://www.boe.es/boe/dias/2011/07/11/pdfs/BOE-A-2011-11826.pdf









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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.

http://www.norden.org/en/publications/publikationer/2000-584

http://www.foodbase.org.uk/admintools/reportdocuments/500-1-887_Final_report_A03062.pdf

http://www.foodbase.org.uk/admintools/reportdocuments/500-1-887_Final_report_A03062.pdf

http://www.food.gov.uk/multimedia/pdfs/foodcontguide010709.pdf

http://www.food.gov.uk/multimedia/pdfs/foodcontguide010709.pdf

http://www.pfigueiredo.org/Emb_18.pdf

informe sobre envases activos e inteligentes

Documents