absorbers see scavengers
absorption 22, 144¨C5
see also packaging-flavour interactions
absorption-type antimicrobial packaging
51
acetaldehyde scavengers 514
acetate buffer 392
acetic acid 129, 298¨C9
acid tolerance response (ATR) 250¨C1
Actipak study 6, 13, 459, 460, 461¨C8
classification of active and intelligent
systems 461¨C5
inventory 461
microbiological safety and shelf-life
extending capacity 465¨C6
recommendations for legislative
amendments 467¨C8
toxicological, economic and
environmental evaluation 466¨C7
activated carbon scavengers 38, 39, 41
activation energy 347
active packaging 2, 6, 337¨C8, 459¨C60
antimicrobial packaging see
antimicrobial packaging
classification 461¨C5
and colour control see colour control
consumers and see consumers
current research 13
current use 12
fish see fish
future trends 16¨C17
integrated active packaging, storage
and distribution 5, 18, 204,
535¨C49
legislation see legislation
meat see meat
NMBP see non-migratory bioactive
polymers
scavengers see scavengers
scope 469
techniques 6¨C11
activity
locus of 74¨C5, 77¨C8
reduced 78
specific activity 60
adsorption 22, 144¨C5
clay 175, 176
irreversible 179¨C80
molecular sieves 177¨C8
silica gel 173, 174, 175
adsorption capacity 184¨C5
adsorption rate 185
aerobic bacteria 23¨C5
Aeromonas
hydrophila 212¨C14, 237¨C8, 250, 290
species 212¨C14, 235
aflatoxin 24
Ageless absorbers 29, 42, 280, 388,
389¨C90
agricultural production practices 252, 255
Air Liquide 191¨C2
air pressure 537¨C8
Index
alarm systems 540¨C1
alcohol dehydrogenase 93
alcohol oxidase 30
aldehydes 165
absorbers 8, 43, 393¨C4
algae 320
alginates 393
alpha-tocopherol (vitamin E) 44
ambient moisture 181
Ambitemp indicator 108
amines 165
absorbers 8, 43, 393¨C4
biogenic 130¨C1, 137
amino-cyclopropane carboxylic acid
(ACC) 35
ammonia 130
Amosorb oxygen scavenger 32
amylopectin 522
anaerobiosis 221
ANICO bags 43, 165, 394
anthocyanins 220, 417, 426¨C7, 429
degradation 422¨C3
antibiotics 56, 57
anti-browning agents 432
antimicrobial agents 52¨C8
carbon dioxide 208¨C10, 387
naturally occurring 244
antimicrobial dipping 245¨C7, 253
antimicrobial packaging 8¨C11, 16, 50¨C70
factors affecting effectiveness 60¨C4
fish 391¨C2, 395¨C6
NMBP 92¨C4
system construction 58¨C60
antimicrobial preservative releasers 8, 9
antioxidant releasers 9
antioxidants 57, 392
Apack trays 531
APNEP system 87
apolar polymers 164¨C5
appearance 366¨C8
see also colour control
applicability of TTIs 111
argon MAP 191¨C2, 431, 480
testing 193¨C6
Arrhenius equations 163, 347, 348
Arun Foods Ltd 202¨C3
ascorbate oxidase 216, 218
ascorbic acid (AA) 30¨C1, 216¨C18, 432
Aspergillus parasiticus 23¨C4
ATP degradation products 131
Australia 12, 14¨C15
Auto-ID Center 544
automatic identification 542
availability of technology 79
Bacillus
cereus 241, 289¨C90
subtilis 333, 334
bacteria 320
aerobic 23¨C5
LAB 231, 249¨C50, 255, 300¨C1, 370¨C1,
386
spore-forming 293¨C4
see also microorganisms
bacteriocins 54, 57, 292, 300¨C1
bananas 536¨C7
barium oxide 180
barrier layers 26
barrier properties 153¨C6
barriers, functional 509¨C12
beef 404¨C8, 411
Bentonite 174
benzoic acid 297, 393
benzophenone 506¨C7
¡®best before¡¯ date 558¨C9
beta-carotene 218
betalains 417
bioactive materials 71
see also non-migratory bioactive
polymers
biocides 483¨C4
biodegradable packaging materials
519¨C34
current applications 529¨C33
developing novel materials 524¨C6
future trends 533
legislative issues 526¨C9
problem of plastic packaging waste
519¨C20
range of biopolymers 520¨C4
biogenic amines 130¨C1, 137
Bioka 30
biological variation 345¨C6, 350¨C1, 356,
572¨C3
biomimetic antimicrobial polymers 83¨C4
Biopol 523, 531¨C2
biopolymers see biodegradable packaging
materials
biosensors 95, 137
biphenyl 484
bone 367
bottle closures 33
bound moisture 182
Brassica vegetables 221¨C2
Brochothrix thermosphacta 386
bromothymol blue 134
browning 220, 221, 423¨C4, 425, 428, 430
inhibitors 432
bulk MAP 374¨C5
Index 577
bulk modification 85¨C6
bulk transport 483
butylated hydroxytoluene (BHT) 392
cadaverine 130¨C1
calcium hydroxide (slaked lime) 42, 179
calcium oxide (quicklime) 179¨C80
calcium sulphate 179
calicivirus 239, 247
Campylobacter jejuni 235, 238¨C9, 241
capillary condensation 184
carbodiimide coupling method 89¨C90
carbohydrates 151¨C2
carbon dioxide 94, 190, 279, 480
absorption in meat 403
CAP for meat products 376¨C7
generation inside package 300, 387
high carbon dioxide
and colour stability of fresh produce
426¨C8, 429¨C31
and dynamic temperature conditions
567, 569¨C72
high oxygen MAP 197¨C8
indicators 11, 282
MAP and food preservation 312, 313
MAP for meat products 372, 373¨C4
and microbial growth 131, 208¨C10,
248, 372, 387
pH change indicator 134
pH and solubility of 298
SGS 300, 387
carbon dioxide emitters 9, 387, 388¨C90
carbon dioxide scavengers 7, 41¨C2
carbon monoxide 367¨C8, 372¨C3, 374,
375¨C6, 379, 431
carboxymyoglobin 366, 368, 375¨C6
carotenogenic fruits 420
carotenoids 218¨C19, 417
casting methods 63
catechol oxygen scavenging sachets 30
catecholases 423
cellular penetration 209
cellulose acetate (CA) 43
certification procedure 474, 475
challenge test 504¨C5
cheese slices 449¨C50, 451, 452
chicken balls 454¨C6
chicken legs, raw 450¨C4
chitosan 55, 57, 80¨C2, 393
chlorine 245¨C7
chlorine dioxide 58
chlorophyll 417, 427¨C8
degradation 419¨C22
chloroplasts 417, 420
cholesterol reductase 91¨C2
cholesterol remover 8
chroma 418, 424
chromoplasts 417, 420
CIELAB colour measurement system
418
citric acid 298¨C9
clay
moisture regulation 172, 174¨C6
starch-clay nano-composites 524¨C6,
527
climacteric fruits 420
Clostridium botulinum 240, 250
fish 395¨C6
measuring pathogen risks 235, 236
microbial safety of MAP 210¨C11
oxygen scavengers and 24¨C5
preservation technologies 289¨C90
coffee 41
collagen sausage casings 533
colorimeters 417¨C18
colorimetric nose 138
colour control
fruit and vegetables 416¨C38
colour changes and stability 349,
417¨C18
colour measurement 418¨C19
colour stability and MAP 424¨C6
combining low oxygen, high carbon
dioxide and other gases 429¨C32
future trends 423
high carbon dioxide effects 426¨C8
process of colour change 419¨C24
meat 401¨C15
cured meat 409¨C10, 410, 411¨C12,
414
factors affecting colour stability 371,
402¨C3
fresh meat 404¨C8, 411, 412, 413
future trends 412¨C14
modelling impact of MAP 403¨C10
pre- and post-slaughter factors
410¨C12
colours 480¨C1
combined preservation techniques 287¨C
311
combining MAP with other techniques
288¨C93
consumer attitudes 301¨C2
future trends 302¨C3
heat treatment and irradiation 292,
293¨C6
hygienic conditions 291¨C3
Na
2
CaEDTA 299¨C300
578 Index
preservatives 292, 297¨C9
protective microbes and bacteriocins
300¨C1
soluble gas stabilisation 292, 300
specific groups of microorganisms
289¨C91
combined UV/ozone systems 317¨C18,
327¨C32, 335¨C6
compostability 526¨C8
computer simulations see modelling
concentration 147¨C8
condensation 181, 568, 569¨C72
consumers 15¨C16, 550¨C62
attitudes towards combining MAP with
other technologies 301¨C2
attitudes towards novel packaging 555¨C9
convenience and optimization 443,
447, 448¨C9, 449¨C58
and future of novel packaging 559¨C62
general attitudes 555¨C6
methods for testing responses 552¨C5
new packaging technologies and 550¨C1
problems in testing responses 551¨C2
segments and behaviour 547
contamination levels, and recycling 500¨C3
controlled atmosphere packaging (CAP)
365, 378¨C9
meat products 376¨C7
controlled release 60¨C1, 63, 64
corona discharge (CD) 87, 321¨C2
costs
indirect packaging costs 448, 448¨C9,
449¨C58
NMBP 79
package optimization 443, 447¨C8,
448¨C9, 449¨C58
TTIs 111
coupling chemistries 88¨C90
critical temperature indicators (CTIs) 105,
107, 108
critical temperature/time integrators
(CTTIs) 105, 107, 108
Cryovac OS1000 32
Cryptosporidium parvum 241, 242, 247
crystallinity 146¨C7
cured meat 410, 411¨C12, 414
ham 409¨C10
Cyclospora cayetanensis 241, 242
cysts, parasitic 241, 242, 247, 320
dairy products 92¨C3, 449¨C50, 451, 452,
510¨C11
dangerous substances 490
Darex oxygen scavenging technology 33
date marks 485, 486, 487, 558¨C9
dedicated MAP models 351¨C2
dedicated tests 477
degreening 420, 421
dehydroascorbic acid (DHA) 216¨C18
demonstrations 560
deoxymyoglobin 366, 367
desiccants see moisture regulation
destructive leak test methods 277
destructurised (thermoplastic) starch 522,
526, 527, 530
dew point 181
diacetyl 135
diffusion 77¨C8, 145, 163
meso-level modelling 340¨C1, 342, 347¨C8
micro-level modelling 342¨C4, 349
diffusion-based TTIs 108¨C9
dimensioning MAP 352¨C3
dimethylamine 130
dinitrogen oxide see nitrous oxide MAP
dipping, antimicrobial 245¨C7
discolouration 371
disinfectants 245¨C7
disintegration test 528¨C9
distance 537¨C8
distribution 63
and butchering of meat 377¨C9
integrating active packaging, storage
and 5, 18, 204, 535¨C49
monitoring shelf-life during 112¨C16
optimization using TTIs 116¨C21
package leak indicators during 279¨C82
reducing pathogen risks 254, 255¨C6
¡®do not eat¡¯ symbol 489¨C90
drying 172
recycling processes 505¨C6
see also moisture regulation
dynamic temperature conditions 563¨C75
future trends 573¨C4
impact on MAP performance 568¨C72
maximising MAP performance 572¨C3
temperature control and risks of MAP
566¨C8
EAN UCC 544¨C5
economic evaluation 467
edible coatings 255
antimicrobial packaging and 59¨C60, 61
chitosan 81¨C2
fish 392¨C3
elasticity, modulus of 146, 147
electrochemical sensors 323, 324
electronic article surveillance (EAS) tags
541, 542
Index 579
electronic field date recorders 537
electronic labelling 17, 138, 541, 542
electronic nose 137¨C8, 513
Enterobacteriaceae 249
environment
evaluation in Actipak study 467
green plastics see biodegradable
packaging materials
packaging waste legislation 491¨C2
stresses and package optimization 443,
444, 446¨C7, 448¨C9, 449¨C58
enzymatic TTIs 109, 110
enzyme-based oxygen scavengers 30
enzymes 53¨C4, 71, 209
see also non-migratory bioactive
polymers
equilibrium modified atmosphere (EMA)
190
Escherichia coli (E. coli) 80, 240
factors affecting survival 242¨C3, 246,
250
indicator 136
measuring pathogen risks 235, 237
new germicidal techniques 324¨C5, 332,
333, 334
essential oils 292, 299, 392
ethanol
antimicrobial agent 56, 57, 58, 94
indicator of freshness 129¨C30, 135
ethanol emitters 9, 12, 391
equilibrium relative humidity (ERH) 182
ethylene 344¨C5, 421¨C2
ethylene scavengers 7, 12, 34¨C41, 561
economic aspects 41
measuring ethylene sorption 40
principle of ethylene sorption 37¨C40
role of 34¨C7
European Union 12
ILSI document 515
legislation see legislation
recycling projects 514
RFID research 545
EVOH (ethylene vinyl alcohol) 25
experimental designs 555
external indicators 11
extrusion 63, 525
exudate losses 369
facultative anaerobes 247¨C8, 370¨C1
fat 150¨C1, 152¨C3
fermentation threshold 566
Fick¡¯s law 347
films
with antimicrobial properties 8¨C11
choice for MAP 327, 373
developing new films 353
gas impermeable 376
microperforated 190, 567, 571
multilayer PET 511¨C12
oxygen scavenging 31¨C3
perforated 347, 567
permeability 347, 353, 356, 402¨C3
Finland 538¨C40
First In First Out (FIFO) system 116,
118¨C20, 121
fish 384¨C400
active packaging
antimicrobial and antioxidant
applications 391¨C2
atmosphere modifiers 387¨C90
edible coatings and films 392¨C3
taint removal 393¨C4
water control 390¨C1
future trends 395¨C6
intelligent packaging applications
394¨C5
microbiology of fish products 385¨C7
monitoring shelf-life 113¨C15
flame treatment 87
flavonoids 219, 220
flavour
absorbers of off flavours 8
control 368¨C9
packaging-flavour interactions see
packaging-flavour interactions
flavour absorption
factors affecting 145¨C9
modelling 160¨C4
flavour modification 156¨C8
flavour-releasing materials 9, 44, 482,
561
flavouring substances 482¨C3
Flory-Huggins theory 160
flow pack machines 198, 325¨C6
fluorescent dye 281
foamed polymer packaging 530¨C1
focus group discussions 553
food additives
European legislation 478¨C81, 487
US regulations 75¨C6
food contact materials (FCM) 460,
470¨C8, 529
basic rules for migration tests 474¨C8
Framework Directive 470¨C1
plastics directives 472¨C4
symbol for 471¨C2
Food and Drug Administration (FDA)
504, 514¨C15
580 Index
Food Hygiene Directive 485¨C7
Food Imitation Directive 490¨C1
food matrix 149¨C53
food poisoning hazards 314
food safety see safety
Food Sentinel System 136
food spoilage see spoilage
foodborne infections 232¨C3, 240¨C1
form-fill-seal machines 198, 325¨C7
free volume 146
freezing 294¨C5
fresh meat 411, 412, 413
beef 404¨C8
fresh produce 1
colour control see colour control
effect of MAP on nutritional quality
215¨C22
novel MAP applications 189¨C207
future trends 202¨C4
high oxygen MAP 196¨C202
novel MAP gases 191¨C2
testing 193¨C6
reducing pathogen risks 231¨C75
factors affecting pathogen survival
242¨C51
future trends 254¨C6
improving MAP 251¨C4
measuring pathogen risks 232¨C42
supply chain 535¨C8
Fresh-Check 109¨C10
Freshilizer 29
FreshLock 42
FreshMax 33
Freshness Check 108
freshness indicators 11, 17¨C18, 127¨C43, 565
biosensors 137
compounds indicating quality 128¨C32
electronic nose 137¨C8
future trends 138
pathogen indicators 11, 17¨C18, 134,
136, 395, 396
types of 132¨C6
Freshness Monitor 109¨C10
FreshPad 10
FreshPax 29¨C30
FreshTag 135, 395
Frisspack 38
frozen foods 115¨C16
fruit juices 43, 156¨C8
fruit and vegetables see fresh produce
functional barriers 509¨C12
functionalisation of polymers 79, 85¨C8
fungi 194, 195
fungicides 54, 57
gas composition
colour stability of fresh produce
429¨C32
colour stability of meat 402¨C3
high oxygen MAP 197¨C8
pathogen survival 247¨C8
gas diffusion
meso-level modelling 340¨C1, 342,
347¨C8
micro-level modelling 342¨C4, 349
gas exchange 356, 402¨C3
meso-level modelling 341, 342
micro-level modelling 341, 348, 349
gas flushing 573
gas indicators 565
carbon dioxide 11, 282
oxygen 11, 280¨C2
gases
absorption in meat 403
antimicrobial agents 56, 58
EU legislation and packaging gases
480
MAP for fish 387¨C90
novel MAP gases 191¨C2
SGS 292, 300, 387¨C8, 388¨C90
see also under individual gases
GEMANOVA model 405¨C8
general attitude studies 555¨C6
Germany 515
germicidal techniques 312¨C36
future trends 332¨C6
installation of UV/ozone systems
327¨C32
integration with MAP 325¨C32
new 314¨C15
ozone 315, 321¨C5
ultraviolet radiation 314¨C15, 315¨C20
Giardia lamblia 241, 242
glass transition temperature 146, 147
glucalase 30
glucose 129, 136
glucose oxidase 30, 93, 393
glucosinolates 221¨C2
glutaraldehyde coupling 89
good agricultural practices (GAP) 252,
255
good manufacturing practices (GMP) 252,
252¨C3
grapefruit juice 43
green plastics see biodegradable
packaging materials
growth seasons 535¨C7
GTAG 544
gypsum 179
Index 581
Hafnia alvei 250
ham, cured 409¨C10
ham pizza 457¨C8
Hazard Analysis and Critical Control
Point (HACCP) system 103, 252,
253, 254, 485
headspace gas composition see gas
composition
heat stress response 250¨C1
heat transfer 339, 346¨C7
heat treatment 292, 293¨C4, 303
helium 279, 480
hepatitis A viruses (HAV) 239, 241, 291
hexamethylenetetramine 56
high density polyethylene (HDPE) 498¨C9,
502¨C3, 530
monolayer bottles 512¨C13
high impact polystyrene (HIPS) 512
high oxygen MAP 189¨C90, 191, 192
applying 196¨C202
fresh produce applications 201¨C2
future trends 202¨C4
optimal gas levels 197¨C8
packaging materials 199¨C201
produce volume/gas volume ratio
198¨C9
safety 197
temperature control 201
testing 193¨C6
histamine 130¨C1
homeostasis 289
horizontal form-fill-seal (HFFS) machines
198, 325¨C6
hot-fill conditions 508, 568, 569¨C72, 573
hue angle 418, 424
humectant salts 178¨C9
humidity 538
modelling MAP 341, 344, 349, 356
relative 149, 181, 184
temperature control and risks of MAP
567¨C8
see also moisture regulation; water
humidity absorbers see moisture
absorbers
hurdle technology 51, 52, 289
hydration, water of 179
hydrogen 279
hydrogen sulphide 131¨C2, 135
hydroxypropyl cellulose 393
hygiene 254
combining MAP with other
preservation technologies 291¨C3
European legislation 485¨C7
I-Point indicator 108, 109
imitation, food 490¨C1
immobilisation-type antimicrobial
packaging 51¨C2
immobilised bioactive-type polymers
84¨C95
antimicrobial packaging/shelf-life
extension 92¨C4
applications 90¨C5
developing NMBP by immobilisation
85¨C90
in-package processing 90¨C2
intelligent packaging 94¨C5
in-house control 541
in-package processing 90¨C2
incineration, suitability for 447, 448¨C9,
449¨C58
indigenous microflora 244, 249¨C50
indirect packaging costs 448, 448¨C9,
449¨C58
information 560
information banks 547
inherently bioactive synthetic polymers
79¨C84
chitosan 80¨C2
UV irradiated nylon 10, 82¨C3
insect damage 23
insulating materials 10
integrated active packaging, storage and
distribution 5, 18, 204, 535¨C49
alarm systems and TTIs 540¨C1
future trends 545¨C7
role of packaging in supply chain
538¨C40
supply chain for perishable foods
535¨C8
traceability 18, 542¨C5, 546
intelligent packaging 2, 6, 459¨C60
classification 461¨C5
consumers and see consumers
current research 13
current use 12
fish 394¨C5
freshness indicators see freshness
indicators
future trends 17¨C18
integrating active packaging, storage
and distribution 5, 18, 204,
535¨C49
leak detectors see leak detectors
legislation see legislation
NMBP 94¨C5
pathogen indicators 11, 17¨C18, 134,
136, 395, 396
582 Index
scope 469
technologies 11¨C12
TTIs see time-temperature indicators
internal indicators 11
Internet 545¨C6
interviews 553¨C4
ionising radiation (irradiation) 255, 292,
295¨C6, 302
invisible oxygen indicators 281
iron-based oxygen scavengers 27¨C30,
388
irradiation (ionising radiation) 255, 292,
295¨C6, 302
ISO 9000:2000 quality management
standard 103
Japan 12, 14
kimchi 41, 42
kinetic modelling 113¨C16
labelling 302
European legislation 471, 481, 485,
487¨C9, 489¨C90
labels 8
oxygen scavenging 33
lactase-active packaging 8, 77, 90¨C1
lactic acid 129, 298¨C9, 521
lactic acid bacteria (LAB) 231, 249¨C50,
255, 300¨C1, 370¨C1, 386
lactoperoxidase system of milk 92¨C3
lactose-free milk 77, 90¨C1
lactose remover 8
leak detectors 276¨C86
detection during processing 277¨C9
future trends 282¨C3
indicators during distribution 279¨C82,
561
leakage, product safety and quality
276¨C7
Least Shelf-Life First Out (LSFO) system
116¨C20, 121
legislation 13¨C15, 200
Australia 14¨C15
European 15, 75, 459¨C96
Actipak study 6, 13, 459, 460, 461¨C8
biocides and pesticides 483¨C4
biodegradable plastics 526¨C9
current legislation and
recommendations for change
468¨C70
food additives 478¨C81, 487
food contact materials 460, 470¨C8
food flavouring 482¨C3
food hygiene 485¨C7
food labelling 471, 481, 485, 487¨C9,
489¨C90
initiatives to amend 461¨C8
Nordic report 460, 468
product safety and waste 489¨C92
Japan 14
USA 14, 75¨C6
lettuce, shredded 568¨C72
lidded trays 375
light
bacteria deactivation 332¨C3, 334
exposure and colour stability of meat
405¨C7
light-activated oxygen scavenging films
31¨C2
limonene 157¨C8, 501¨C2, 503, 510¨C11
limonin 43, 165
Lifelines Freshness Monitor 109¨C10
lipase 424
lipid oxidation 368¨C9, 392
modelling 162¨C4
packaging-flavour interactions 159,
162¨C4
lipoxygenase 424
Listeria monocytogenes 240, 289¨C90,
395
factors affecting survival 242, 245¨C6,
248, 249, 251
measuring pathogen risks 233¨C6
microbial safety of MAP 211¨C12
LLDPE film 159
locus of activity 74¨C5, 77¨C8
logistics
optimizing logistic chains 353¨C4
performance and packaging
optimization 442¨C3
low density polyethylene (LDPE) 154,
155, 157, 158, 498, 530
low-pressure mercury vapour lamp 317
low temperature preservation 292, 294¨C5,
396
luminescent dyes 281
lycopene 218¨C19
lysozyme 92
macro-level modelling 339, 346¨C7
magnesium chloride 178
magnesium oxide 180
malic acid 298¨C9
marketing 76
properties and packaging optimization
443, 447, 448¨C9, 449¨C58
marking/tagging 18
Index 583
mass transfer 144¨C5, 339, 346¨C7
meat 1
active packaging 365¨C83
CAP 376¨C7
control of appearance 366¨C8
delaying microbial spoilage 369¨C71
flavour and texture 368¨C9
future trends 377¨C9
MAP technology 372¨C6
temperature and storage life 371¨C2
colour control see colour control
consumer attitudes towards novel
packaging 557, 558
mechanical integrity 63¨C4
mechanical strength 446, 448¨C9, 449¨C58
mechanisms of action 78
mechanistic models 355
membranes, cell 210
melanins 220
mercury lamp, low-pressure 317
meso-level modelling 340¨C1, 342, 347¨C8
methyl cellulose 393
metmyoglobin 366, 367, 368
metmyoglobin reduction activity 366¨C7
Michaelis Menten approach 348
microaerophilic microorganisms 247¨C8
micro-level modelling 341¨C6, 348¨C51
microorganisms 36
Actipak study and safety 465¨C6
combining MAP with other
preservation technologies 287¨C301
fish 385¨C7, 395¨C6
growth kinetics 60¨C1
integrating MAP with new germicidal
techniques see germicidal
techniques
meat
delaying microbial spoilage 369¨C71
temperature and storage life 371¨C2
mechanisms of carbon dioxide
inhibition 208¨C10, 387
microbial growth indicators see
freshness indicators
modelling MAP 345, 350
novel MAP applications for fresh
produce 191, 192, 193¨C5
pathogen risks see pathogen risks
safety of MAP 210¨C14
microperforated films 190, 567, 571
microwave heating modifiers 10
microwave susceptors 10
microwave UV lamps 317¨C18, 327¨C32,
335¨C6
migration 144¨C5
evaluation and recycling 507¨C8
from oxygen scavengers and moisture
absorbers 461¨C2, 463
see also packaging-flavour interactions
migration limits 460, 472, 529
migration tests, basic rules for 474¨C8
milk 92¨C3
milk bottles 512¨C13
milk products 510¨C11
minerals, finely dispersed 38¨C40, 41
minimal processing 252¨C3
and pathogen survival 244¨C7
and stress responses 250¨C1
minimum durability dates 485, 486, 487,
588¨C9
MINIPAX sachet 44, 394
misuse of plastics 500¨C3
mixing 77¨C8
mixtures of flavour compounds 147¨C8
modelling 337¨C61
advantages and disadvantages of
models 354¨C5
applying models to improve MAP
352¨C4
current MAP-related models 346¨C51
dedicated models 351¨C2
dynamic changes in headspace gas
composition 402¨C3
flavour absorption 160¨C4
future trends 356
impact of MAP and colour stability in
meat 403¨C10, 412¨C13
macro-level 339, 346¨C7
meso-level 340¨C1, 342, 347¨C8
micro-level 341¨C6, 348¨C51
migration 507¨C8
principles and methods 338¨C46
modified atmosphere packaging (MAP)
12, 22¨C3, 365
colour stability in fresh produce 424¨C32
combining with other preservation
techniques 287¨C311
defining MAP performance 564¨C6
dimensioning 352¨C3
and food preservation, food spoilage
and shelf-life 312¨C14
gases see gas composition; gases
improving through modelling 337¨C61
integrating with new germicidal
techniques 312¨C36
leak detection 276¨C86
novel applications for fresh produce
189¨C207
packaging optimization 449¨C58
584 Index
performance under dynamic
temperature conditions 563¨C75
product safety and quality 208¨C30
reducing pathogen risks 231¨C75
technologies for meat products 372¨C6
modulus of elasticity 146, 147
moisture 537¨C8
ingress 182¨C3
sources in packaging 181¨C3
see also humidity; moisture regulation;
water
moisture absorbers 7, 477, 489
fish 390¨C1
migration from 461¨C2, 463
moisture regulation 172¨C85
clay 172, 174¨C6
fish 390¨C1
future trends 185
humectant salts 178¨C9
irreversible adsorption 179¨C80
molecular sieves 172, 176¨C8
planning a moisture defence 180¨C5
selection of desiccant 183¨C5
silica gel 173¨C4, 175
moisture vapour transmission rate
(MVTR) 182¨C3
molecular sieves 172, 176¨C8
molecular size 148
molecular structure 148
Monitor Mark TTI 108¨C9
monolayer recycled plastics 512¨C13
monolithic system 62¨C3, 64
Monte Carlo simulation 118¨C20, 350¨C1
Montmorillonite 174, 176
moulds 231, 320
oxygen scavengers and 23¨C5
multilayer adsorption 184
multilayer PET 511¨C12
Multivac Rollstock machine 326¨C7
mycotoxins 23¨C4
myoglobin 135, 366¨C8, 404, 411
Na
2
CaEDTA 299¨C300
nano-composites 524¨C6, 527
naringin 90, 165
native starch 522
natural extracts 55, 57¨C8
naturally occurring antimicrobials 244
Nature Works PLA 521, 532
nisin 301
nitric oxide 431¨C2
nitrite 411¨C12, 414
nitrogen 190, 313, 373, 374, 376, 480
nitrogen compounds, volatile 130, 135
nitrous oxide MAP 191¨C2, 480
testing 193¨C6
noble gases 431
non-climacteric fruits 420
non-destructive package leak testing 276,
277¨C9
non-migratory bioactive polymers
(NMBP) 71¨C102
benefits 72¨C7
food processor¡¯s perspective 77
marketing aspects 76
regulatory advantages 75¨C6
technical 72¨C5
current limitations 77¨C9
future trends 95
inherently bioactive polymers 79¨C84
polymers with immobilised bioactive
compounds 84¨C90
applications 90¨C5
non-respiring food products 215
Nordic report 460, 468
Norwalk virus 239, 241
nutritional quality see quality
nylon, UV irradiated 10, 82¨C3
odour scavengers 8, 42¨C4, 393¨C4
off flavours, absorbers of 8
oil 150¨C1, 152¨C3
one-sided contact 476¨C7
optimization 2, 5, 441¨C58
examples of 449¨C58
improving decision-making 458
issues in 442¨C4
VTT Precision Packaging Concept
444¨C9
Orega bag 40
oregano essential oil 299
organic acids 53, 57, 129, 298¨C9
orientated polypropylene (OPP) 199¨C200
overall migration limit 460, 472, 529
Oxbar 33
oxidation
lipid oxidation see lipid oxidation
prevention by oxygen scavengers 23
oxygen 312, 313, 480
barrier films 199¨C200
and growth of Listeria monocytogenes
212
high oxygen MAP see high oxygen
MAP
indicators 11, 280¨C2
low oxygen MAP
colour stability of fresh produce
424¨C6, 429¨C31
Index 585
oxygen (cont.)
dynamic temperature conditions
566¨C7, 569¨C72
meat
appearance 366¨C7
colour stability 404¨C8, 409¨C10
MAP technology 372, 374
permeability 26, 153¨C6
oxygen emitter/carbon dioxide scavenger
dual action sachet 203
oxygen scavengers 7, 12, 22¨C34, 56, 481
consumer acceptance 556¨C7
economic aspects 33¨C4
fish 387, 388¨C90
meat 377, 378
migration from 461¨C2, 463
role of 23¨C5
selection of right type of 25¨C34
Oxyguard 32
oxymyoglobin 366, 367
Oxysorb 30¨C1
ozone 315, 321¨C5
combined UV/ozone systems 317¨C18,
327¨C32, 335¨C6
future trends 332¨C6
integration with MAP 327¨C32
PA 530
package integrity 276
see also leak detectors
package weight/product weight ratio 446,
448¨C9, 449¨C58
packaging: role in supply chain 5¨C6,
538¨C40
packaging-flavour interactions 144¨C71
and active packaging 164¨C6
factors affecting flavour absorption
145¨C9
flavour modification and quality 156¨C8
lipid oxidation 159, 162¨C4
modelling flavour absorption 160¨C4
role of differing packaging materials
153¨C6
role of food matrix 149¨C53
packaging gases see gas composition;
gases
packaging materials
green plastics see biodegradable
packaging materials
high oxygen MAP 199¨C201
improving MAP to reduce pathogen
risks 253¨C4
recycling see recycling
role in packaging-flavour interactions
153¨C6
waste see waste
packaging optimization see optimization
palletised packs 339, 346¨C7
palmitates 393
Paperfoam 531
parasites 241, 242, 247, 320
partial freezing 294¨C5
partition coefficients 161¨C2
passive MAP 338
pathogen indicators 11, 17¨C18, 134, 136,
395, 396
pathogen risks 231¨C75
factors affecting pathogen survival
242¨C51
future trends 254¨C6
improving MAP to reduce 251¨C4
measuring 232¨C42
see also microorganisms
peptides 71
see also non-migratory bioactive
polymers
perforated films 347, 567
permeability 204
films 347, 353, 356, 402¨C3
modelling dynamic changes in
headspace gas composition 402¨C3
oxygen 26, 153¨C6
permeability coefficient 183
permeability rate 183
permeation 144¨C5
see also packaging-flavour interactions
peroxidases 424
pesticide emitters 9
pesticides 484
pH 209, 244, 292, 298
freshness indicators sensitive to pH
change 132¨C4
phenolic compounds 219¨C21
pheophytin 420¨C1
Photobacterium phosphoreum 386¨C7
photodiode 318¨C19
physical integrity 63¨C4
pichit film 391
pigment composition 418¨C19
pizza 457¨C8, 557
plasma processing 87¨C8
plaster of paris 179
plastics
directives 472¨C4, 475
packaging-flavour interactions see
packaging-flavour interactions
recyclability of 498¨C500
see also recycling
586 Index
polarity 148, 161¨C2
polyalkylene imine (PAI) 43
polycaprolactone 523, 530
polycarbonate (PC) 153, 154, 155, 158
polyesters 148, 165
synthetic 523, 530
polyethylene (PE) 153
polyethylene glycol (PEG) 84, 88
polyethylene naphthalate (PEN) 498¨C9
polyethylene terephthalate (PET) 530
packaging-flavour interactions 153,
154, 155, 156, 158
recycling 492, 497, 498¨C9, 500¨C3, 513
monolayer bottle 512
multilayer PET bottles 511
multilayer PET films 511¨C12
testing safety and quality 505¨C8
polyhydroxyalkanoates (PHAs) 523,
531¨C2
polylactic acid (PLA) 84, 520, 521, 530,
532
poly-1¨Clysine 84
polymer-based TTIs 109¨C10
polymeric spacers 88
polymers
antimicrobial 55, 57
apolar 164¨C5
NMBP see non-migratory bioactive
polymers
swelling 86
polyolefins 148
polyphenol oxidase (PPO) 191, 192, 196,
220, 422¨C3, 423
polypropylene (PP) 153, 154, 155, 498,
530
three-layered PP cups 510¨C11
polystyrene (PS) 498¨C9, 530, 530¨C1
polyunsaturated fatty acids (PUFAs) 31
polyvinyl chloride (PVC) 498¨C9
polyvinylalcohol (PVOH) 523¨C4, 531
polyvinylidene chloride (PVDC) 26,
199¨C200
positive lists 460, 472
potassium permanganate scavengers
37¨C8, 39, 41
potassium sorbate 297, 392
poultry products 1, 368, 450¨C6
preformed tray and lidding film (PTLF)
machines 198
preservation 1, 5¨C6
combining MAP with other
preservation techniques 287¨C311
MAP and 312¨C14
traditional methods 51
preservatives 292, 297¨C9
pressure differential leak testing 278
processing 77
minimal 244¨C7, 250¨C1, 252¨C3
package leak detection during 277¨C9
reducing pathogen risks 255¨C6
product/headspace volume ratio 198¨C9,
409¨C10
Profresh sachet 394
protective microbes 244, 300¨C1
see also lactic acid bacteria
proteins 71, 532¨C3
see also non-migratory bioactive
polymers
protozoan parasites 241, 242, 247, 320
provitamin A carotenoids 218¨C19
Pseudomonas
aeruginosa 80, 332
species 249¨C50, 370
psychotrophic microorganisms 247¨C8,
450
pulsed UV light 333¨C5
putrescine 130¨C1
qualitative consumer testing 552¨C3,
553¨C4
quality 208¨C30, 303
compounds indicating 128¨C32
effect of MAP on nutritional quality
215¨C22
fresh produce 215¨C22
non-respiring food products 215
extending quality of fish 396
freshness indicators see freshness
indicators
improving MAP through modelling
345, 355, 356
intelligent packaging techniques 11¨C12
leakage, product safety and 276¨C7
packaging-flavour interactions and
156¨C8
quantitative consumer testing 553, 553¨C5
questionnaires 554
quinones 220
radio frequency identification (RFID)
542¨C5, 546
standardisation 543¨C4
ready meals 1¨C2, 293¨C4, 396
recovery 491, 492, 528
recycling 491, 492, 497¨C518, 528
conventional recycling processes 505¨C6
direct contact applications 512¨C13
future trends 513¨C14
Index 587
recycling (cont.)
indirect contact applications 509¨C12
recyclability of packaging plastics
498¨C500
recyclability of plastic packaging 500¨C4
super-clean processes 503¨C4, 506¨C7
technology 503¨C4
testing safety and quality of recycled
material 504¨C9
using recycled plastics in packaging
509¨C13
redox indicators 26, 280
reducing compounds 280
regeneration of silica gel 173¨C4
regulation 64, 75¨C6
see also legislation
relative humidity 149, 181, 184
release-type active packaging systems
6¨C8, 9
release-type antimicrobial packaging 51
reliability 111
remelting 506
research 13, 256
respiration 35¨C6, 190
respiration rate 204
ripening 35¨C6, 349¨C50
roasted chicken balls 454¨C6
sachets 8
oxygen scavenging 27¨C31
safety 76, 208¨C30, 288, 303, 481
consumers and 560¨C1
European legislation 489¨C92
high oxygen MAP 197
leakage and 276¨C7
microbial safety of MAP 210¨C14
¡®Safety and Information in Packaging¡¯
programme 538¨C40
Safety Monitoring and Assurance System
(SMAS) 122
Salmonella
species 235, 238, 240, 242¨C3, 246,
250, 290
typhimurium 80
salt (sodium chloride) 172, 178, 292,
297¨C8
scavengers 6, 7¨C8, 22¨C49
carbon dioxide 7, 41¨C2
ethylene see ethylene scavengers
future trends 44¨C5
moisture see moisture absorbers
odour 8, 42¨C4, 393¨C4
oxygen see oxygen scavengers
seasons, growth 535¨C7
security tags 17, 138
self-cooling cans/containers 10
self-heating cans/containers 10
sensitivity studies 354
sensory quality see quality
sensory testing 508¨C9
shape 490
shelf-life 303, 485
Actipak study and extending capacity
465¨C6
antimicrobial packaging and extension
of 92¨C4
high oxygen MAP and extending 203
MAP and food preservation 312¨C14
novel MAP applications and fresh
produce 193, 194
packaging optimization 441¨C2, 444¨C5
TTIs and monitoring during
distribution 112¨C16
Shelf Life Decision System (SLDS)
120¨C1
Shewanella putrefaciens 386
Shigella
sonnei 240
species 239
shock 537¨C8
shredded lettuce 568¨C72
silica gel 173¨C4, 175
silicates 172, 176¨C8
silver nitrate 56
silver zeolite 56, 391
simulants 474, 476¨C7
size 490
slaughtering facilities 378
Smellrite/Abscents 44
sniffing device 513
see also electronic nose
snorkel type (ST) machines 198, 374¨C5,
377
sodium chloride (salt) 172, 178, 292,
297¨C8
sodium lactate (Na-lactate) 292, 299
softdrink bottles 511, 512
solubility 62¨C3
soluble gas stabilisation (SGS) 292, 300,
387¨C8, 388¨C90
solvent casting 63
sorbic acid 297
source control 499, 500
spacers, polymeric 88
specific activity 60
specific migration limit (SML) 460, 529
specific spoilage organisms (SSOs) 386
spoilage
588 Index
fish 385¨C7, 395¨C6
MAP, food preservation and 312¨C14
meat 369¨C72
delaying microbial spoilage 369¨C71
mechanisms 314
micro-level modelling 345
see also microorganisms
spore-forming bacteria 293¨C4
stability 72¨C4
standards, suitability with respect to 446,
448¨C9, 449¨C58
Staphylococcus aureus 324¨C5, 326, 328,
332, 333, 334
starch 522
native 522
thermoplastic 522, 526, 527, 530
starch-based polymers 520, 522¨C4, 530,
531
starch-clay nano-composites 524¨C6, 527
Stefan-Maxwell equations 348
stock rotation 116¨C21
storage 63, 445
integrating active packaging,
distribution and 5, 18, 204, 535¨C49
meat
colour stability 402¨C3, 404¨C8
effects of temperature 371¨C2
reducing pathogen risks 254
strain variation 251
Strecker degradation reaction 41
stress responses 250¨C1, 255¨C6
STRIPPAX sachet 44, 394
succinimidyl succinate (SS) esters 89¨C90
sulphur dioxide emitters 9
sulphuric compounds 131¨C2
super-chilling 294¨C5, 396
super-clean processes 503¨C4
cleaning efficiency 506¨C7
supermarkets 377¨C8
supply chain 535¨C49
intelligent supply chain 18
for perishable foods 535¨C8
role of packaging in 5¨C6, 538¨C40
see also integrated active packaging,
storage and distribution
surface functionalisation 79, 85¨C8
surface-treated packaging materials 10
sweeteners 480¨C1
swelling, polymer 86
symbols
¡¯do not eat¡¯ 489¨C90
for food contact materials 471
synthetic polyesters 523, 530
tagging 18
Temchron indicator 108
temperature 181, 313, 537¨C8
control and high oxygen MAP 201
glass transition temperature 146, 147
low temperature preservation 292,
294¨C5, 396
MAP performance under dynamic
temperature conditions 563¨C75
meat
colour stability 404¨C8
effects on storage life 371¨C2
packaging-flavour interaction 149, 158
reducing pathogen risks 254, 256
storage temperature and pathogen
survival 242¨C3
surface temperature after irradiation 335
temperature-sensitive films 10
Tempil indicator 108
tenderisation 369
texture 368¨C9
thermoform-fill-seal (TFFS) machines
192, 326¨C7
thermoplastic starch (TPS) 522, 526, 527,
530
three-layered PP cups 510¨C11
3M Monitor Mark 108, 108¨C9
time 537¨C8
time-temperature indicators (or
integrators) (TTIs) 11, 94¨C5,
103¨C26
consumer acceptance 557¨C9
current TTI systems 108¨C10
defining and classifying 104¨C6
development of 106¨C8
fish 394, 396
future trends 121¨C2
integrated packaging, storage and
distribution 540¨C1
legislation and 473¨C4, 486
MAP performance 565
maximising effectiveness of 111
monitoring shelf-life during distribution
112¨C16
optimization of distribution and stock
rotation 116¨C21
requirements for 106
total immersion 476¨C7
toxicity 490
toxicological evaluation 466¨C7
Toxin Alert indicator 395
Toxin Guard 136
traceability 18, 542¨C5, 546
tracer gas leak detection 279
Index 589
traditional preservation methods 51
transportation 483, 536¨C7, 537¨C8
trimethylamine (TMA) 130, 386
trimethylamine-oxide (TMAO) 385¨C6
tristimulus colorimetric measurements
418¨C19
2¨Cin-1 44, 394
tyramine 130¨C1
ultraviolet (UV) radiation 255, 314¨C15,
315¨C20
combined UV/ozone lamp 317¨C18,
327¨C32, 335¨C6
future trends 332¨C6
UV irradiated nylon 10, 82¨C3
UV-light absorbers 8
UNIFAC group contribution model 160
¡®unintended¡¯ atmospheres 247¨C8
United States (USA) 12, 14, 75¨C6
FDA 504, 514¨C15
¡®use by¡¯ date 485, 486, 487
vacuum chamber (VC) machines 192
vacuum packaging 12, 22¨C3
variation 345¨C6, 350¨C1, 356, 572¨C3
Verifrais package 390
vertical form-fill-seal (VFFS) machines
198, 326
vibration 537¨C8
viruses 239¨C42, 243, 247, 320
visual oxygen indicators 280, 281¨C2
vitamin C 216¨C18
vitamin E 44
VITSAB TTIs 109, 110, 394
volatile nitrogen compounds 130, 135
volume control 488¨C9, 573
volume ratio 198¨C9, 409¨C10
VTT Precision Packaging Concept
441¨C58
basic requirements 444¨C5
calculating the coefficients 448¨C9
examples of use 449¨C58
importance of package characteristics
448
improving decision-making 458
optimization results 449
package and storage combinations 445
scoring selected package types 445¨C8
warm product, packing 508, 568, 569¨C72,
573
washing
fresh produce 245¨C7
recycling technology 503¨C4, 505¨C6
see also super-clean processes
waste
legislation 491¨C2
problem of plastic packaging waste
519¨C20
volume of package waste 446, 448¨C9,
449¨C58
water
modelling diffusion and loss 344, 349
packaging-flavour interaction 149,
154¨C5
resistance of starch-based products
522¨C3
see also humidity; moisture regulation
water activity 182
water of hydration 179
weight control 488¨C9
wet chemical oxidation procedures 86¨C7
Wexler¡¯s equation 178
white light 332¨C3, 334
wholesale 491
wine barrels 482
xenon flashlamp 332¨C3, 334
yeasts 231, 320
Yersinia
enterocolitica 212¨C14, 238, 241, 246,
290
species 235
Zero
2
oxygen scavenger 32
590 Index