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New trends in beverage packaging are focusing on the structure modification of packaging materials and the development of new active and/or intelligent systems, which can interact with the product or its environment, improving the conservation of beverages, such as wine, juice or beer, customer acceptability, and food security. In this paper, the main nutritional and organoleptic degradation processes of beverages, such as oxidative degradation or changes in the aromatic profiles, which influence their color and volatile composition are summarized. Finally, the description of the current situation of beverage packaging materials and new possible, emerging strategies to overcome some of the pending issues are discussed.
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Beverages 2015, 1, 248-272; doi:10.3390/beverages1040248
ISSN 2306-5710
New Trends in Beverage Packaging Systems: A Review
Marina Ramos, Arantzazu Valdés, Ana Cristina Mellinas and María Carmen Garrigós *
Department of Analytical Chemistry, Nutrition & Food Sciences, University of Alicante, Campus San
Vicente, 03690, San Vicente del Raspeig (Alicante), Spain; E-Mails: (M.R.); (A.V.); (A.C.M.)
* Author to whom correspondence should be addressed; E-Mail:;
Tel.: +34-965901242; Fax: +34-965903697.
Academic Editor: Frank Welle
Received: 8 September 2015 / Accepted: 1 October 2015 / Published: 8 October 2015
Abstract: New trends in beverage packaging are focusing on the structure modification of
packaging materials and the development of new active and/or intelligent systems, which
can interact with the product or its environment, improving the conservation of beverages,
such as wine, juice or beer, customer acceptability, and food security. In this paper, the
main nutritional and organoleptic degradation processes of beverages, such as oxidative
degradation or changes in the aromatic profiles, which influence their color and volatile
composition are summarized. Finally, the description of the current situation of beverage
packaging materials and new possible, emerging strategies to overcome some of the
pending issues are discussed.
Keywords: active systems; intelligent systems; packaging; shelf-life; beverages; volatile
compounds; preservation; oxygen scavengers
1. Introduction
The packaging industry is conditioned by the pressures exerted by different stakeholders
(producers, retailers, and consumers) who have different priorities and do not always perceive the
packaging as an added value to the product [1]. The traditional functions of packaging are to protect
food products from degradation processes (primarily produced by environmental factors, such as
oxygen, light and moisture), to contain the food, and to provide consumers with ingredient and
nutritional information [2]. These concepts have always been associated with an inert material, acting
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as a “passive” barrier between the food product and the outside environment, also avoiding the
migration of harmful substances from the packaging to the food [3].
Materials that have traditionally been used in food packaging include glass, metals (aluminium,
foils and laminates, tinplate, and tin-free steel), paper and paperboards, and plastics. The right
selection of the packaging material plays an important role in maintaining product quality and
freshness during distribution and storage. Table 1 summarizes some advantages and disadvantages of
different types of materials used in beverage packaging. Beverage packages often combine several
materials to exploit each material’s functional or aesthetic properties. New advances in this field
include the development of multilayer systems, new approaches based on active or intelligent
packaging, or materials with lower environmental impacts as bio-based polymers [2,4,5].
Table 1. Some advantages and disadvantages of typical materials used in food packaging [2].
Material Advantages Disadvantages
Glass Reusable and recyclable
Improved break resistance allows manufacturers to use
thinner glass
Odorless and chemically inert
Impermeable to gases and vapors
Maintenance of product freshness for a long period of
time without impairing taste or flavor
Useful for heat sterilization
Good insulation
Production in numerous different shapes
Variations in glass color can protect light-sensitive
Limitation in thin glass
Heavy weight
Transportation costs
Susceptibility to breakages from internal
pressure, impact, or thermal shock.
Metal Versatility
Physical protection
Barrier properties
Formability and decorative potential
Consumer acceptance
Aluminum: high cost compared to other metals
and materials (for example, steel)
Inability to be welded, which renders it useful
only for making seamless containers
Paper and
Economical compared to other packaging systems
Efficient, low cost protection
Available in several forms adapted to different food
Easy handling by consumers
Very good strength to weight characteristics
Poor barrier properties to light, moisture
Not used to protect foods for long periods of time
When used as primary packaging, it is coated or
laminated to improve functional and protective
The combination with other materials hinders the
subsequent recycling process
Tears easily
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Table 1. Cont.
Material Advantages Disadvantages
Plastic Fluid and moldable
Made into sheets, shapes, and structures
Chemically resistant
Light weight
Wide range of physical and optical properties
Heat sealable
Easy to print
Integrated into production processes where the package is
formed, filled, and sealed in the same production line
Variable permeability to light, gases, vapors,
and low molecular weight molecules
Limited reuse and recycling properties
The use of plastics in beverage packaging has continued to increased due to the low cost of
materials and functional advantages (such as thermosealability, microwavability, optical properties,
and unlimited sizes and shapes) over traditional materials such as glass and tinplate [6]. In addition,
plastic materials can be manufactured either as a single film or as a combination of more than one
plastic by lamination or co-extrusion. Combining materials results in the additive advantage of
properties from each individual material and often reduces the total amount of packaging material
required. The major disadvantage of plastics is their variable permeability to light, gases, vapors, and
low molecular weight molecules.
With consumers demanding higher-quality products at affordable prices and growing competition,
the industrial manufacturing sector has experienced some significant changes in not only the
ingredients, but also the processing and packaging systems [7]. The growing consumers' demand for
minimally-processed, natural, fresh, and convenient food products, as well as continuous changes in
industry caused by globalization have led to new challenges in food safety and quality. Innovations in
food packaging have contributed to increasing the shelf-life of food products by the development of
new packaging systems to avoid problems related to plastic-based materials, considering also the
increasing legal and regulatory requirements [8]. Transmission of light and permeability to oxygen can
be possible causes of food deterioration and quality loss [9]. Controlling the permeability to oxygen
and moisture are major challenges to preserve the quality of food products. Indeed, the presence of
oxygen facilitates the microbial growth, increases oxidative reactions, and induces the development of
off-flavor and color changes [10]. For example, the variation in color produced during the storage of
fruit juices can be related to the deterioration of the nutritional and organoleptic properties of the food
product [11].
In response to these problems, a trend towards the development of active packaging technologies
for food preservation has been promoted. Active packaging is defined as a package system designed to
deliberately incorporate components that would release or absorb substances into or from the packaged
food or the environment surrounding the food, and it is intended to extend the shelf-life or to maintain
or improve the condition of the packaged food [12]. Therefore, this type of food packaging has the
extra function of playing an active role in food preservation and quality, in addition to that of
providing a protective barrier against external detrimental factors [13,14].
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Some other important factors to be controlled that can affect the quality of beverage products are:
pH, storage temperature, degree of interaction of volatiles with food constituents, and glass transition
temperature of the polymeric material. These factors may affect the volatiles sorption capacity of food
modifying the beverage composition [15].
In this review, the influence of packaging on beverage conservation and possible drawbacks for
consumer acceptability are summarized. Additionally, new developments in material-based systems
and current knowledge on active and intelligent packaging for beverages are reported.
2. Influence of Packaging on Beverage Conservation and Drawbacks for Consumer Acceptability
Beverage packaging can retard product deterioration, retain the beneficial effects of processing,
extend shelf-life, and maintain or increase the quality and safety of food. Packaging provides
protection from three major classes of external influences: (a) physical protection that shields
beverages from mechanical damage and includes cushioning against the shock and vibration during
distribution; (b) biological protection against microorganisms, insects, and other animals; and (c)
chemical protection which minimizes compositional changes triggered by environmental influences,
such as exposure to gases (typically oxygen), moisture (gain or loss), or light [2].
Traditionally, beverages have been packaged in glass containers capped with a natural or plastic
cork to limit oxygen intake and preserve the organoleptic quality of the beverage. Glass offers superior
barrier performance to gases and vapors, high stability over time, transparency, and it can be easily
recycled [16]. However, the production and use of glass bottles have negative environmental effects
due to their manufacturing energy costs; they are easily broken and are comparatively heavy (Table 1).
Numerous studies based on the use of different packaging materials have been reported to overcome
these problems [17,18].
The presence of molecules with low molecular weight, such as gases, water vapor, and volatile
compounds, can influence or adversely affect the shelf-life of food products. Then, one of the limiting
properties to be controlled in a packaged product is the sorption and transfer of these molecules
through the packaging [10]. In spite of their low concentration in foods, permeation and sorption of
aroma compounds on polymeric packaging materials can be detrimental to the food’s organoleptic
quality. As a result, significant changes in the relative presence of aroma compounds induce some
alterations in the product quality and the rejection of the product by consumers [19].
The ability of the packaging to transmit oxygen and light, both involved in beverage degradation
processes, should be controlled to successfully maintain the sensory and nutritional properties of food
and, consequently, its shelf-life [20,21]. Degradation processes can provoke changes in color and
aroma profile due to Maillard reactions which can induce the depreciation of sensory properties and
the rejection of the beverage by the consumer. Moreover, the aromatic profile of the beverage can be
modified by the formation of new compounds through oxidation or acid catalyzed reactions.
Additionally, the vitamin C present in some beverages, such as orange juice, can be degraded by
oxidative and non-oxidative pathways, which results in both nutritional and organoleptic losses [22].
All of the aforementioned reactions are related to the presence of oxygen which could be considered as
the principal gas present during bottling. However, oxygen also diffuses from the surrounding
atmosphere through the packaging material into the beverage with a rate depending on the
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permeability of the material and the difference in oxygen partial pressure on both sides of the
packaging. Therefore, appropriate barrier materials should be selected to avoid oxidative degradation,
such as glass bottles, foil laminates in carton packs (e.g., Tetrapak) or flexible pouches, and
polyethylene terephthalate (PET) bottles in the case of juice [17,23,24]. Bacigalupi et al. [20]
investigated the sensitivity to oxidation of orange juice through packaging in standard or active PET
with oxygen scavenger bottles. This study indicated that oxygen is a limiting parameter in the reaction
of ascorbic acid degradation, being gradually consumed as it entered the package depending on its
oxygen permeability properties. A large decrease in ascorbic acid content, which is the most relevant
indicator of orange juice aging and quality, was obtained after 30 days of storage independent of the
package [20]. Conversely, the shelf-life of orange juice packaged in monolayer PET bottles containing
an oxygen scavenger, with the addition of liquid nitrogen in the headspace and an aluminum foil seal
in the screw-cap, was reported to be extended by nine months at 4 °C and nearly eight months at
25 °C [22]. Wibowo et al. [11] bindicated that color stability and shelf-life of orange juice could be
extended by reducing the storage temperature and avoiding oxygen permeation through the packaging.
In this study, changes in acids, sugars, oxygen, vitamin C, furfural, and 5-hydroxymethylfurfural
linked to non-enzymatic browning as a function of storage time and temperature were observed [11].
In general terms, the sorption process of molecules through the packaging material can be
influenced by different factors such as molecular size, polarity, solubility, and concentration of the
aromatic compounds, along with the properties of the packaging material, such as morphology, glass
transition, crystallinity, and polarity [25]. In the case of wine, a large number of studies have described the
modification and/or evolution of oxygen, carbon dioxide, nitrogen, and sulfites inside the packaging [26];
the oxidative stability of the product [27]; the presence of aromatic compounds [15,18,28,29]; and changes
in sensory, chemical [30] or physical properties [29,31]. Moreover, overall mechanisms involved after
packaging such as chemical reactions (esterification, hydrolysis, and oxidation), aging, and possible
transfer through the packaging or the cap that can produce any loss, increase, appearance or
disappearance of aromatic compounds are reported. Esters can contribute to the fruity flavor of
beverages and its evolution has a strong olfactory impact on different products. Alcohols can be
degraded during storage by oxidation, involved in esterification, or formed after hydrolysis of acetates
and other esters. Acids can be esterified or oxidized in shorter acids and they are formed by hydrolysis
of esters, oxidation of aldehydes and reduction of alcohols during storage. Aldehydes as furfural, an
off-flavor of some beverages formed by the Maillard reaction involving ascorbic acid, can appear
between 3 and 5 months after packaging. Finally, lactones are cyclic molecules formed by
esterification of acid and alcohol groups present in the same molecule [18,24,30,32]. Nevertheless, in
addition to storage, soil and fermentation conditions, climate, and variety of grape are main factors
determining the aroma of wine.
The evolution of the aromatic profile of rose wine packaged in different materials such as glass,
virgin and recycled PET bottles was studied by Dombre et al. [10,33]. The appearance of new
compounds (furfural derivatives, 5-hydroxymethyl furfural, and ethyl pyruvate or dioxanes)
independently of the packaging type was observed. However, the appearance of specific compounds
from the packaging as diethyl tartrate in glass, ethyl pyruvate in virgin and recycled PET, and vanillin
in virgin PET was also observed [18]. Revi et al. studied the effect of the packaging material on some
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enological parameters of dry white wine. Parameters monitored included titratable and volatile acidity;
pH; total and free SO2 content; color: volatile compounds and sensory attributes. Dark-colored glass
and two commercial bag-in-box (BIB) pouches (LDPE and ethylene vinyl acetate-EVA lined) were
used as packaging materials. The BIB materials affected the titratable acidity, total and free SO2 and
color of wine. A substantial portion of the wine aromatic compounds was adsorbed by the plastic
materials or lost to the environment. Sensory evaluation showed that white wine packaged in both
plastics was of acceptable quality for three months vs. at least six months for that in glass bottles [15].
The sorption of 14 aromatic compounds into PET and polyvinyl chloride (PVC) during the storage
of strawberry syrup for one year was studied by Ducruet et al. [34]. The amount of absorbed aroma
was four times higher in PVC than in PET, but less than 0.1% of the initial amount present into the
syrup. As a result, interactions between aromatic compounds and packaging may result in a dynamic
and time-dependent change in food quality during shelf-life. Two combined mechanisms contributed
to the loss of aroma during long-term storage: the degradation process in the food product itself and
the sorption process in the packaging material [34].
Additional studies are necessary to help food industry to understand and predict the behavior of
aromatic compounds, especially those sensitive to degradation during long-term storage, taking into
account both the effects of the food matrix and the packaging.
3. New Emerging Strategies
3.1. Material/Structural Modifications
Glass and metals provide a nearly absolute barrier to chemical and other environmental agents. The
effect of different packaging materials (galvanized tin, polythene, colorless, brown and black glass
containers) on the physicochemical properties of sunflower oil was evaluated by Abdellah et al. [35] to
minimize oil deterioration and prolong its shelf-life. The obtained results showed that the glass
container seemed to be more resistant to deterioration factors than polythene while galvanized
container was found to be the worst. Regarding glass bottles, the brown container revealed more
resistance to oxidative stability followed by colorless and black containers. Brown color may act as a
protective shelter from light, since light is incriminated in the breakdown of pigments and vitamins
present in vegetable oils. Relative degradation of an oil sample stored in a black container may be
attributed to temperature absorbed by black color, as temperature plays an important role in the
breakdown of oils and fats to fatty acids and glycerol. In general, glass containers are described to be
the best packaging material for edible oils storage [35].
Plastic packaging offers a large range of barrier properties but is generally more permeable than
glass or metal. The shelf-life of perishable products can be increased by using packaging materials that
could control or minimize the permeation of different gases towards the internal atmosphere. Barrier
properties are mainly correlated to the intrinsic structure of the polymer such as the degree of
crystallinity; nature of the polymer; crystalline/amorphous phase ratio; mechanical and thermal
treatments; polarity of chemical groups present into the polymer; degree of crosslinking; and glass
transition temperature [36]. These properties also depend on external conditions, such as temperature
and differences in pressure and relative humidity.
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New trends in the area of food packaging have been focusing on the development of new materials
with enhanced properties to control food-package-environment interactions. In the case of glass
containers, surface treatments are very promising for improving the hydrolytic resistance of the glass
surface. Naknikham et al. [37] studied different surface treatments based on rinsing the glass on
several solutions, then cleaning and drying at 110 °C for 20 min. Alum (KAl(SO
O), citric
acid, ammonium sulfate and acetic acid were used as surface modifiers. Satisfactory results were
obtained by treating the glass with 5 wt% alum showing an increase in the hydrolytic resistance [37].
Regarding plastic materials, PET is increasingly used in beverage packaging for liquids such as milk or
oil due to its excellent mechanical properties, clarity, UV resistance, and good oxygen barrier
properties. Moreover, these properties can be improved by combining different films (multilayer PET)
or by adding oxygen scavengers which act by reducing the oxygen content dissolved in the beverage
and present in the headspace but also by limiting oxygen ingress and increasing the shelf-life [20].
Figure 1 shows a scheme for the general mechanism of gas or vapor permeation through a multilayer
beverage packaging system including an oxygen scavenger.
Figure 1. Scheme for the general mechanism of gas permeation through a multilayer
beverage packaging system including an oxygen scavenger.
The influence of PET-based packaging systems on the quality of orange juice has been already
reported. Ros-Chumillas et al. [22] studied different packaging systems (glass, multilayer and
monolayer PET bottles) showing monolayer PET the lowest retention of ascorbic acid during storage
and shelf-life compared to multilayer PET and glass. Oxygen was the main factor contributing to
ascorbic acid degradation which was linked to differences in the materials oxygen permeability. The
obtained results indicated that glass was the material presenting the lowest oxygen permeability
followed by multilayer and monolayer PET [22]. Berlinet et al. [17] studied new multilayer PET
systems with decreased oxygen permeability to maintain the quality of orange juice. Three different
PET-based packaging materials were used: standard monolayer, multilayer, and plasma-treated
(internal carbon coating). Compared to standard PET, multilayer or internal carbon coating PETs with
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good oxygen barrier properties were obtained showing better vitamin C contents after three months of
storage. Flavor compounds as well as vitamin C play a major role on maintaining the quality of orange
juice [17].
Innovations in the packaging industry have led to the development of novel sustainable materials as
an alternative to the classic packaging systems. Starch-based packaging materials have attracted much
interest because of its biodegradability to ease the environmental crisis and the petroleum shortage
arising from the consumption of traditional polymers. Huang et al. studied the relationship between
structural changes and plasticizer migration of starch-based films for milk packaging during
microwave heating, concluding that this novel hydrophobic food packaging material could open doors
to new opportunities for beverage packaging applications [38].
3.2. Active and Intelligent Systems
The packaging industry has been focusing on the development of solutions to provide maximum
food security while maintaining the nutritional value at competitive prices. As a result, food packaging
products have evolved from simple preservation containers to include aspects such as convenience,
point of purchase, marketing issues, material reduction, safety, and environmental-friendly
materials [8]. In this context, new technologies are being investigated in this wide research field, such
as smart packaging and active packaging systems [39].
Some reports, such as “Global Active, Smart and Intelligent Packaging Market By Products,
Applications, Trends and Forecasts (2010-2015)” [40], analyze the active and smart packaging market
by classifying by technology and applications; while studying the major market drivers, restraints and
opportunities for these technologies in North America, Europe and Asia. According to this source, the
active packaging technologies held the highest growth rate in 2010 being estimated for a 10.5%
increase from 2010 to 2015. Modified atmosphere accounted for the largest share (approximately 54%)
of the total market in advanced packaging technology. Out of the total market for the global advanced
packaging, the contribution of food sector is 51%, while this is reduced to 19% for beverages. “Active
food packaging” is a good example of an innovation that goes beyond the traditional functions of
packaging materials in which the package, the product and its environment interact to extend the food
shelf-life and/or to improve its safety or sensory properties; while maintaining food quality.
Antimicrobials, antioxidants, and controllers of moisture, odor, and gases are usually added as active
agents. Conversely, “intelligent food packaging” only provides information to the processor, retailer
and/or consumer of the status of the food or its surrounding environment. Anti-theft indicators,
locating devices, and time-temperature sensors are usually used [41]. In the present section, recent
trends in active and intelligent beverage packaging are summarized.
3.2.1. Active Systems
Active food packaging is a heterogeneous concept involving a wide range of possibilities which
globally can be classified in two main groups [8]: (a) active packaging to extend the shelf-life which
allows controlling the mechanisms of deterioration inside the package by using different systems, such
as oxygen scavengers, moisture absorbers or antimicrobial and antioxidant agents, and (b) active
packaging to facilitate processing and consumption, which allows matching the package to the
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properties of the food, reducing processing costs, or even performing some processing operations
in-package or controlling the product history and quality. So, the novelty associated with this type of
packaging is based on the purpose not only to diminish the deterioration of food within the package,
but also to induce positive changes during the shelf-life of the packaged product, reducing the need of
direct addition of chemicals and/or releasing agents to food under controlled conditions.
Table 2. Recent trends in active beverage packaging.
packaging Application Principle Material Reference
Antioxidant Fruit juices Release of encapsulated antioxidants Plastic [13]
Beer Oxygen scavenger crowns Metal [42]
Orange juice Oxygen scavenger films Plastic [21]
Aqueous food products Oxygen scavenger films Plastic [43]
Beer and wine Glucose oxidase and catalase oxygen scavengers Metal and glass [44]
Wine, beer, flavoured alcoholic
beverages and malt-based drinks
Polymeric oxygen scavenging system
Plastic [45]
Beer Oxygen consumption by immobilized yeast in
sealed packaged
Metal [46]
Beverage bottles Viable spores as oxygen scavengers into PET
Plastic [47]
Antimicrobial Raw and pasteurized milk, yogurt
and fermented dairy beverages
Carbon dioxide addition at elevated pressure Plastic [48]
Orange juice and liquid egg white Nisin bacteriocin as polymer coating Plastic [49]
Water, cantaloupe juice and
pineapple juice
Vanillin addition as natural antimicrobial agent
into natural polymer films
Plastic [20]
Apple and orange juices Silver or ZnO nanoparticles Plastic [50]
Melon and pineapple juices Cellulose/copper antimicrobial composites Plastic [51]
Apple juice Silver nanoparticles Plastic [52]
Kiwi and melon juices Cellulose/silver nanocomposites Plastic [53]
Functional UHT milk Lactase-active or cholesterol-active package Plastic, metal
and glass
Beer Gas emission
Milk, drinks and water Flavor release
Health, wellness, and sport drinks Nutrient release
Drinkable yogurt Probiotic release
Orange juice and wine Odor removal
Self-heating Chocolate, soup and coffee Glycerol and potassium salt reaction Plastic [55]
Self-cooling Beer and soft drinks Water and desiccant reaction Plastic and
Table 2 summarizes the main applications of active packaging mainly used for beverage
preservation, enhancing their organoleptic quality in flavor, taste, and color. In general, recent trends
in active packaging for beverages have been focused on the development of two types of systems:
(a) packaging systems (mainly plastics and metallic materials such as bottles and cans) with
scavenging agents incorporated into the closure (crown), and (b) new active plastic materials (mainly
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natural or synthetic plastic films). New advances in plastic packaging have led to the development of
natural polymers-based systems which show several advantages such as biodegradability,
environmental friendliness, low cost, high efficiency as active supports, and similar processing
conditions to synthetic polymers.
Oxidation and microbial growth are the main quality-deteriorating factors of beverages [42].
Regarding antioxidant packaging, antioxidant compounds are usually used as active agents in
packaging processing; that is, the active agent is incorporated into the walls of the material exerting its
action by absorbing undesirable compounds from the headspace or by releasing antioxidants to the
food or the headspace surrounding it [13]. Butylated hydroxyanisole (BHA) and butylated
hydroxytoluene (BHT) are the most widely used synthetic antioxidants for preventing oxidation in
food products [57]. However, the use of such compounds in food packaging formulations is currently
under discussion due to toxicological concerns. As a result, there is a growing interest in the use of
natural antioxidants in active food packaging, not only by their perceived harmless character to
humans but also by their good performance in limiting oxidation processes in the material and/or food,
as well as the good acceptance by consumers of the use of natural additives. The alternative of using
natural antioxidants, particularly tocopherols, of plant extracts and essential oils from herbs and spices,
and also from agricultural waste products, is being currently evaluated. Many different natural extracts
have been incorporated into biodegradable materials in order to achieve antioxidant properties [58,59].
Nowadays, new antioxidant packaging materials are being continuously developed for the
manufacture of beverage packages, by applying the latest advances in microencapsulation,
biotechnology and packaging technologies. As an example, a new packaging for fruit juices with
biodegradable and antioxidant properties (to extend the life of the beverage product) made from sugars
and other residues rich in carbon, nitrogen, and oxygen present in the waste water from juice bottling
industries is being developed under the project PHBOTTLE [60].
Many foods are very sensitive to oxygen, which is responsible for the deterioration of many
products either directly or indirectly [61]. The presence of oxygen into the package increases beverage
deterioration mainly due to aerobic microbial and molds growth, enhancing oxidative reactions that
lead to color changes, off-odors, and flavors development and reducing nutritional quality [62]. The
use of oxygen scavengers has been extensively studied and applied by many researchers and
companies. Oxygen-absorbing technology is based on oxidation or combination of components such as
iron powder, ascorbic acid, photosensitive polymers, enzymes, etc. These compounds are able to
reduce the levels of oxygen to below 0.01%, which is lower than the levels typically found (0.3%–3%)
in the conventional systems of modified atmosphere, vacuum or substitution of internal atmosphere for
inert gas. A variety of oxygen scavenging systems has been developed to match the requirements of
different beverage products (Table 2).
Oxygen-scavenging packaging has been widely applied in the preservation of beer by the
incorporation of scavenging agents into the closure (crown) by two methods: (a) into a sachet inside of
the closure with a membrane to separate the scavenger from the beer; or (b) incorporated into a
polymer coating on the inside of the closure [42]. Ascorbic acid is an oxygen scavenger component
which action based on ascorbate oxidation to dehydroascorbic acid. This reaction can be accelerated
by light or a transition metal which will work as catalyst, e.g., copper. The ascorbic acid reduce the
Beverages 2015, 1 258
Cu2+ to Cu to form the dehydroascorbic acid. The cuprous ions (Cu+) form a complex with the O2
originating the cupric ion (Cu2+) and the superoxide anionic radical. In the presence of copper, the
radical leads to the formation of O2 and H2O2. The copper-ascorbate complex quickly reduces the
H2O2 to H2O without the OH formation, a highly-reactive oxidant. The total capacity of the O2
absorption is determined by the amount of ascorbic acid. The complete reducing of 1 mol of O2
requires 2 moles of ascorbic acid [63]. Crowns with copper and iron metals combined with ascorbate
salts have been found to reduce oxygen levels in beer bottles after 1–3 months of storage maintaining
the effect to 12 months [42]. The evaluation of ascorbic acid loss due to the presence of oxygen in
orange juice packed in oxygen scavenging and oxygen barrier films was also carried out. As a result,
ascorbic acid was maintained over long storage times as a consequence of the rapid removal of
oxygen [21]. Ascorbic acid and ascorbate salts are being used in the design of scavengers in both
sachet and film technologies. The active film may contain a catalyst, commonly a transition metal (Cu,
Co), and it is activated by water, being that this technology is especially indicated for aqueous food
products [43].
Other oxygen scavengers have been developed with the combination of two enzymes, glucose
oxidase and catalase, that would react with some substrate to scavenge incoming oxygen being part of
the packaging structure or put in an independent sachet. The glucose oxidase transfers two hydrogens
from the -CHOH group of glucose, that can be originally present or added to the product, to O2 with
the formation of glucono-delta-lactone and H2O2. The lactone then spontaneously reacts with water to
form gluconic acid. This system has been used in beer and wine bottles [43].
Another scavenging technology is based on the principle of iron oxidation in water presence. The
action mechanism of this type of oxygen scavenger is very complicated and it is described by the
following reactions [63]:
Fe Fe2+ + 2e
1/2O2 + H2O + 2e 2OH
Fe2+ +2OH Fe(OH)2
Fe(OH)2 + 1/4O2 + 1/2H2O Fe(OH)3
The commercial oxygen scavengers available are in form of small sachets containing metallic
reducing agents, such as powder iron oxide, ferrous carbonate, and metallic platinum. A self-reacting
type contains moisture in the sachet and as soon as the sachet is exposed to air, the reaction starts. In
moisture-dependent types, oxygen scavenging takes place only after moisture has been taken up from
the food. Some important iron-based O2 absorbent sachets are Ageless® (Mitsubishi Gas Chemical Co.,
Japan), ATCO® O2 scavenger (Standa Industrie, France), Freshilizer® Series (Toppan Printing Co.,
Japan), Vitalon (Toagosei Chem. Industry Co., Japan), Sanso-cut (Finetec Co., Japan), Seaqul (Nippon
Soda Co., Japan), FreshPax® (Multisorb technologies Inc., USA), and O-Buster® (Dessicare Ltd., USA).
An alternative to the use of sachets is the integration of the scavenger directly into the polymeric
film structure. Scavengers can be dispersed in the polymer matrix or introduced as an inner layer in a
multi-layered film, including the sidewall or lid of rigid containers, flexible films and closure liners.
The speed and capacity of these scavenging films are considerably lower than iron-based scavenger
sachets, but they are more acceptable and safer by consumers [64–66]. Mahieu et al. [67] developed a
binary oxygen scavenger, composed of ascorbic acid (AA) and iron powder (Fe) as catalyst, added in
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extruded thermoplastic starch (TPS) films. The obtained TPS-AA-Fe films showed interesting oxygen-
scavenging properties which can be triggered by an increase of water content in the film. As a result,
this material could be of interest for the development of short life-time active food packaging [67].
Oxyguard® (Tokyo Seikan, Japan), Shelfplus O2® (Albis Plastic GmbH, Hamburg, Germany) or
Ageless Omac® (Mitsubishi Gas Chemical America, Inc., New York, USA) are some examples of
iron-based oxygen scavengers in beverage products. Shelfplus O2® is well-incorporated into the
packaging material (PP or LDPE), which acts as an absorber of the oxygen left in the packaging
headspace and in the product itself providing a greatly improved barrier and optimum protection [68].
Finally, novel potential oxygen scavengers based on iron containing kaolinite [66] or iron
nanoparticles [69] have been evaluated for broad application as active packaging systems in a variety
of oxygen-sensitive foods, increasing the reaction activity of iron powder and then the oxygen
absorption capacity of oxygen scavengers.
During storage, some undesirable by-products such as organic acids, aldehydes or ketones can be
produced affecting the quality of the product. As a solution, adsorber materials have been developed in
the last decades. For example, Oxbar™ is a system developed by Carnaud-Metal Box (Shipley, West
Yorkshire, UK) which involves cobalt-catalyzed oxidation of a nylon polymer blended in PET bottles
for packaging of wine, beer, sauces, flavored alcoholic beverages, and malt-based drinks [45].
Conversely, the use of yeast to remove oxygen from the headspace of hermetically-sealed beer
packages has been patented. The yeast is activated and respires inside the bottle, consuming oxygen
and producing carbon dioxide plus alcohol [46].
Other alternative oxygen scavenging systems have been also reported. Anthierens et al. [47]
developed an oxygen scavenger using an endospore-forming bacteria genus Bacillus amyloliquefaciens
as the “active ingredient”. Spores were incorporated in poly(ethylene terephthalate, 1,4-cyclohexane
dimethanol) (PETG), an amorphous PET copolymer having a considerable lower processing
temperature and higher moisture absorption compared to PET. The use of viable spores as oxygen
scavengers could have advantages towards consumer perception, recyclability, safety, material
compatibility and production costs compared to currently available chemical oxygen scavengers [47].
Antimicrobials in beverage packaging are used to enhance quality and safety by reducing surface
contamination of processed food, reducing the growth rate and maximum population of
microorganisms by extending the lag phase of microbes or inactivating them [62]. The development of
antimicrobial packaging materials has been raised in last years for its use in beverage packaging,
studying antimicrobial agents such as silver ions, nisin, organic acids, spice-based essential oils, and
metal oxides, among others (Table 2). Carbon dioxide has been added to milk, yogurt, and fermented
dairy beverages as an antimicrobial agent for shelf-life extension [48]. Nisin is a heat-stable
bacteriocin produced by certain strains of Lactococcus lactis and it is primarily active against
Gram-positive bacteria, including Clostridium, Bacillus, Staphylococcus and Listeria species. A
variety of polymer films have been used to deliver nisin to beverages. Jin and Zhan developed
polylactic acid (PLA)/nisin films which could be used to make bottles or be coated on the bottle
surface for their use in liquid food packaging, such as orange juice or liquid egg white, to avoid the
microorganisms proliferation [49]. Additionally, the diffusion kinetics and factors affecting the
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migration of vanillin from chitosan/methyl cellulose films into water, cantaloupe juice, and pineapple
juice were reported with an inhibitory effect against different microorganisms [70].
Metallic-based micro- and nanostructured materials are incorporated into food contact polymers to
enhance mechanical and barrier properties and to prevent the photodegradation of plastics. In addition,
heavy metals are effective antimicrobials for food preservation purposes in the form of salts, oxides,
and colloids, complexes such as silver zeolites, or as elemental nanoparticles [71]. Nanomaterials and
nanoparticles may include any of the following nano forms: nanoparticles, nanotubes, fullerenes,
nanobres, nanowhiskers, nanosheets. Silver based nano-engineered materials are currently the most
commonly used in commodities due to their antimicrobial capacity. Copper, zinc, and titanium
nanostructures are also showing promise in food safety and technology. Recent developments in
nanotechnology to enhance the storability of fruit juices have been reported by the addition of Ag and
ZnO nanoparticles as antimicrobial agents [50]. Copper is commonly applied in food safety in the form
of copper salts due to its antibacterial and antifungal properties. Sub-lethal concentrations of copper
(50 mg kg–1), in the form of copper sulfate pentahydrate, have been reported to stop the growth of
Salmonella, Escherichia coli O157:H7, and Cronobacter if combined with lactic acid in infant
formula [72] and carrot juice [73]. The antimicrobial activity of copper oxide composites was
evaluated in contact with melon and pineapple juices obtaining an excellent antifungal activity by
reducing about 4 Log cycles the loads of spoilage-related yeasts and molds [51]. Del Nobile et al.
tested the antimicrobial activity of plasma deposited silver clusters against Alicyclobacillus
acidoterrestris and found encouraging results in a food simulant and apple juice [52]. In addition, total
viable microorganisms, yeasts, and molds were reduced up to 99.9% in kiwi and melon juices in
contact with cellulose/silver nanocomposites confirming the antimicrobial activity of silver
nanoparticles [53]. However, prior to industrial implementation, regulations need to be considering the
potential risks associated to the nano-dimension and the potential migration of metal ions into drinks.
Functional food packaging has been increasing its importance in the beverage industry as a
technology for fast moving consumer goods [54]. Some examples are gas release in beer; flavor-
releasing packaging (chocolate-flavored, bottled water and milk-based drinks); nutrients release in
health, wellness and sport drinks; and probiotics release into drinkable yoghurt. Flavor scalping, or
permeation of aromatic components, may result in loss of flavor and taste intensities and/or changes in
the organoleptic profile of beverage products. For example, the bitter principle, limonin, builds up in
orange juice after pasteurization and renders juice from some cultivars undrinkable. The substantial
quantities of limonin could be removed by acetylated paper, involving cellulose acetate gel beads. In
addition, some immobilized enzymes that were initially applied in food production lines are currently
being considered for food packaging applications. For instance, UHT milk can be packaged in a
lactase-active or cholesterol-active package, obtaining, through storage, a low/free-lactose or low-
cholesterol product, respectively. Sulfites have also been proposed as active substances for their use in
plastic gasket liners of wine.
Finally, self-heating packages, for chocolate, soup and coffee, and self-cooling containers for beer
and soft drinks have been under active development for more than a decade, but they have yet to
achieve commercial status [74]. Self-heating technology is based on the reaction between glycerol and
potassium salt. In these systems, it is necessary to tailor the heat generation to control the rate at which
Beverages 2015, 1 261
the reaction occurs, to introduce a lag before the reaction initiates, and to control the ultimate
temperature reached by the product. Regarding self-cooling systems, Crown Cork and Seal (CROWN
Packaging Europe GmbH, Baarermatte, Switzerland) [55] is a pioneering company on the
development of a self-chilling beverage can in conjunction with Tempra Technologies (Florida,
EE.UU) [56] by using the latent heat of evaporating water to produce the cooling effect. The water is
bound in a gel layer coating a separate container within the beverage can, and it is in close thermal
contact with the beverage. To activate the system, the consumer twists the base of the can to open a
valve which exposes the water to the desiccant held in a separate evacuated external chamber. This
initiates evaporation of the water at room temperature and, thus, achieves a cooling effect as the heat is
removed from the system.
3.2.2. Intelligent Systems
Nowadays, three major technologies exist for realizing intelligent packaging of beverages [75]: (a)
sensors, (b) indicators, and (c) radio frequency identification (RFID) systems (Table 3).
A sensor is defined as a device used to detect, locate or quantify energy or matter, giving a signal
for the detection or measurement of a physical or chemical property to which the device responds [54].
In general, printed electronics, carbon nanotechnology, silicon photonics, and biotechnology have been
used as potential sensors in different food matrices such as meat, fish, ready-to-eat products, among
others [75]. Sensors have been considered as the most promising and game-changing technology for
future intelligent packaging systems.
Recent research in the field of intelligent packaging materials for beverages have led to the
development of nanosensors and nanomaterials for the detection of food-relevant analytes such as
small molecular contaminants, food-borne pathogens, allergens or adulterants in complex food
matrices [76]. Nanosensors can be classified into three main types: nanoparticle based sensors, optical
nanosensors and electrochemical nanosensors. Many of the assays used in nanosensors are based on
observed color changes that occur to metal nanoparticle solutions in the presence of analytes. For
example, gold nanoparticles (AuNPs) and crown-ether-modified thiols were used to determine
melamine content, an adulterant, in raw milk and infant formula. The melamine bonded into the
surface of AuNPs produce a color change from red to blue. This method enables on-site and real-time
detection of melamine without the aid of any advanced instrument [77]. Another efficiently
uorescence-based assay was reported to detect cyanide in drinking water using uorescence
quenching of gold nanoclusters [78]. A nanoscale liposome-based fluorescence detector for the
determination of contamination in drinking water with pesticides was also devised by
Vamvakaki et al. [79]. Nanoscale magnetic particles were used to isolate Mycobacterium avium spp.
paratuberculosis from contaminated whole milk to determine the bacterial concentration by observing
effects of conjugation-induced magnetic particle agglomeration on the spin-spin relaxation times of
nearby water protons [80].
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Table 3. Recent trends in intelligent beverage packaging.
Packaging System Application Principle Packaging
Material Reference
Sensors Optical Milk
Melamine content by
colorimetric method - [77]
Optical Water
Cyanide content by
fluorimetric method - [78]
Optical Water
Pesticides detection by
fluorimetric method - [79]
Electrochemical Commercial beverages Glucose content - [81]
Electrochemical Milk Aflatoxin-B17 content - [82]
nanomaterial Milk
Mycobacterium avium
spp. Paratuberculosis
- [80]
Carbon nanotubes Water Cyanobacteria toxin
Porous fibrous
materials: fabrics
and papers
Gas indicator
Water, oil and
beverages Oxygen indicator Plastic [84]
Liquid products Gas escape from
packaging Plastic [85]
Time temperature
Polymerization color
reaction Plastic [86]
Enzymatic hydrolysis
of a lipid substrate with
pH reduction
Plastic and carton [87]
compounds and color
change reaction
Glass [88]
Beer Temperature sensor Metal and glass [89]
Orange juice Temperature sensor Plastic and glass [90]
Coffee Temperature sensor Plastic [91]
Freshness indicator Coffee Time detector related to
freshness settings Plastic [92]
RFID (radio
Passive Fat-free and whole
Monitor milk
freshness Carton [93]
Semi-passive Wine Monitor temperature Glass [94]
Water Monitor temperature Plastic [95]
Active Liquors
logistics and evidence
that duty has been paid
Glass [96,97]
Electrochemical nanosensors operate by binding selective antibodies to a conductive nanomaterial
and then monitoring changes to the material’s conductivity when the target analyte binds to the
antibody. Compared to optical methods (colorimetric or fluorimetric, electrochemical detection may be
Beverages 2015, 1 263
more useful for food matrices because the problem of light scattering and absorption from the various
food components can be avoided [76]. AuNPs and glucose-sensitive enzymes can be used to measure
glucose concentrations in commercial beverages [81]. A reusable piezoelectric AuNP immunosensor
has been also developed to detect the presence of aflatoxin-B17 in contaminated milk samples [82]. In
addition, conduction changes which occur when Microcystin-LR, a toxin produced by cyanobacteria,
binds to the surface of anti-MCLR-coated single-walled carbon nanotubes are easily detectable in
drinking water [83].
Optical techniques are more commonly employed for pathogen detections and they are based on
fluorescence and Surface Plasmon Resonance (SPR). These techniques generally rely on monitoring
the change of the optical signal that occurs between a functionalized nanomaterial and a pathogen.
This type of sensors can be introduced into the deeper part of cells with minimal physical perturbation
of the cell. Nanomaterials, such as AuNPs, gold nanorods (NRs), Fe3O4NPs, and quantum dots (QDs)
have very good optical properties which make them excellent optical labels for improving the
sensitivity of optical transducer surfaces of nanosensors. Optical transducers are particularly attractive
for developing robust devices, easy to use, portables and, if possible, with an inexpensive analytical
system [93].
In the last years, there has been an exponential increase in the use of nanomaterials for sensing
purposes as a result of the increasing need for simple, small, selective, and reversible chemical sensors
with low limits of detection and operating temperatures in a wide spectrum of applications. In
particular, carbon nanomaterials (CNs), such as nanoparticles (carbon black and fullerenes), graphene,
graphite (i.e., stacked graphene) nanobers, and nanotubes have been attracting a great interest. These
materials offer a high specic surface area, and excellent detection sensitivity, electrical properties,
and mechanical characteristics [75]. As a result, these materials show a great potential to be applied in
chemical sensors.
Indicators provide immediate visual information about the packaged food by means of a color
change, an increase in color intensity or diffusion of a dye along a straight path, which might be
irreversible for not causing possible false information. In contrast to sensors, indicators cannot provide
information about a quantity and cannot store the data of measurement and time. Gas sensors, time-
temperature devices, thermochromic inks, and freshness indicators have been mainly developed in the
last few years. Gas sensors are devices that respond reversely and quantitatively to the presence of a
gaseous analyte by changing the physical parameters of the sensor, and they are monitored by an external
device [54]. For example, the OxyDot® (Oxy Sense Inc., Las Vegas, EE.UU.) is a non-invasive, light
sensitive, oxygen sensor which is placed inside a bottle or package prior to filling and sealing. The
measurements are achieved with a fiber-optic reader pen from outside the package [84]. In this system,
the oxygen measurement technique is based upon the fluorescence quenching of a metal organic
fluorescent dye immobilized in a gas permeable hydrophobic polymer. The dye absorbs light in the
blue region and fluoresces within the red region of the spectrum. The presence of oxygen quenches the
fluorescent light from the dye as well as its lifetime. Similarly, the UPM label “Shelf Life Guard” turns
from transparent to blue, informing the consumer that air has replaced the modified atmosphere gases
within the package [85].
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A time-temperature indicator (TTI) is a simple, inexpensive device that shows an easily measurable
time-temperature dependent change that reflects the full or partial temperature history and quality
status of the food product to which it is attached [98]. In this way, these indicators react to time and
temperature in the same way that a food product does, giving a signal about the state of freshness and
remaining shelf-life. Some commercial indicators can be found for milk products, such as Fresh-Check®
(Temptime Corp., Morris Plains, NJ, USA) [86] which is based on a solid-state polymerization
reaction, resulting in a highly-colored polymer. Similarly, the CheckPoint® (VITSAB A. B., Malmö,
Sweden) is a simple adhesive label based on enzymatic system. This label is based on a color change
caused by a pH decrease that is the result of a controlled enzymatic hydrolysis of a lipid substrate [87].
Regarding wine, excessively high temperatures for several hours will have a detrimental effect on its
chemistry with the production of off-flavors resulting from oxidation and other undesirable reactions.
In this context, the OnVu™ (Ciba Specialty Chemicals and Freshpoint, Switzerland) [88] is a newly
introduced solid state reaction TTI which is based on photosensitive compounds that change color with
time at rates determined by temperature.
Thermochromic inks are dyes that react in reference to temperature and not in a chemical nature.
This technology is used in the beverage industry to display a readiness for consumption. An example
of such is the Coors Light® branded bottle, where a thermochromic ink is used to symbolize that the
beverage has reached the desired temperature for consumption [89]. Other example is the color
changing coffee cup lid from Smart Lid Systems™ (Sydney, Australia) [91]. The smart lid is infused
with a color changing additive which allows it to change from a coffee bean brown to a bright red color
when exposed to an increase in temperature. If the red color is too intense, it indicates to consumers that the
coffee in the cup is too hot for comfortable drinking. Similar examples can be found on supermarket
shelves for orange juice pack labels incorporating thermochromic-based designs to inform the
consumer when a refrigerated orange juice is cold enough to drink [90]. This technology has been
integrated also in beverage machinery. In this context, the Curtis ALP3GT™ Brewing Systems with
FreshTrac™ technology [92] is a revolutionary way to keep decanters ready to serve freshly brewed
coffee. FreshTrac™ includes a visual indicator to monitor the freshness of coffee which can range
from 10 to 120 min.
Finally, radio frequency identification (RFID) technology does not quite fall into either sensor or
indicator classification but rather represents a separate electronic information based form of intelligent
packaging. RFID systems contain a chip, an antenna, and an external host system that can power the
device allowing information to be transferred to the reader. The reader (a read/write device composed
of a transmitter and/or a receiver) uses electromagnetic (EM) waves to communicate with an RFID tag
through the antennas. These systems are typically used for identification, automatization, antitheft
prevention or counterfeit protection. The tags can contain a variety of information, such as location,
product name, product code and expiration dates [99].
According to Vanderoost et al. [75], RFID tags may be classified into three types on the basis of
power supply: passive, semi-passive, and active. Passive RFID tags have no battery and are powered
by the EM waves emitted by the reader. Semi-passive tags use a battery to maintain memory in the tag
or power the electronics that enable the tag to modulate the EM waves emitted by the reader antenna.
Finally, active tags are powered by an internal battery, used to run the microchip’s circuitry and to
Beverages 2015, 1 265
broadcast a signal to the reader. Active tags generally ensure a longer read range than passive tags, but
are more expensive than the latter. Potyrailo et al. reported the use of passive RFID sensors for
monitoring the freshness of milk [93] which were constructed using 23 × 38 mm RFID tags from
Texas Instruments (Plano, TX, USA). Changes in the dielectric properties of milk were sensed with
these RFID sensors that had an adhesive backing attached to the side wall of the milk cartons. RFID
tags can be also used to help combat counterfeit liquor sales, such as whisky by reading the tag on the
bottle using the dongle, which transfers the unique verification number of each product to the server of
the National Tax Service via wireless Internet [96]. Active RFID battery-powered tags are used by
Beverage Metrics Company to provide a complete solution to track bottles of liquor. With this system,
a bar’s manager can measure how much liquor a bartender pours per drink, based on a tilt sensor in the
RFID tag. In addition, customers can also use the system to receive an alert if a bottle of liquor or wine
disappears from the system (and therefore may have been stolen) [97].
A great advance in the application of RFID has been the integration of time-temperature sensors to
RFID devices which are attached to boxes or pallets during transport allowing tracking of food
temperature during the whole food chain. This results in an improvement in supply chain management
efficiency [8]. As an example, an advanced technology is applied to authenticate and track fine wines
from producer to consumer, monitoring and recording the storage temperature by using eProvenance
Fine Wine Cold Chain™ Systems which are a combination of semi-passive (battery assisted) and
passive RFID tags [94].
Near field communication (NFC) is a form of data recognition technology that is commonly used
for mobile phones, appearing, for example, in the now-familiar form of QR (quick response) codes.
This technology is an upgrade to RFID technology which enables the exchange of data between
devices at distances fewer than 10 cm [100]. This short-range communication technology has been
applied in beverage packaging, such as wine and whisky, by Diageo Company with electronically
tagged bottles providing supply-chain tracking to consumers [101]. The bottle uses NFC technology,
integrated with labeling, to let consumers interact with the package using NFC-enabled smartphones.
A thin, flexible NFC tag is attached to each bottle, enabling consumers to simply tap their phone to the
bottle’s back label to access product and brand information. Anti-counterfeiting is another strong
potential market for printed electronic systems. NFC is particularly well positioned, as the protocol is
increasingly becoming commonplace on smartphones, allowing modern consumers to carry out
product verification themselves [102]. NFC can be seen as an evolution of RFID, both of them use
radio frequencies for communication; however RFID can operate in a long distance range, therefore it
is not suitable for exchanging sensitive information since it can be vulnerable for various kinds of
attacks. Contrary NFC has a very short transmission range, in this way NFC-based transactions are
inherently secure.
4. Closing Remarks
Several studies related to beverage packaging in different materials have been summarized;
focusing the attention on the overall aroma profile evolution over time, chemical degradation
processes, and molecular transfers (aroma or oxygen) through the bottle and the cap. The impact from
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these effects plays an important role in the final beverage since these products could be rejected by
consumers if these effects cannot be controlled by the producer.
However, different alternatives are emerging as a consequence of the growing demand of new
packaging systems for minimally-processed foods, but it is critical and necessary that packaging
formats that enable wider distribution of these products evolve. In this sense, new packaging
technologies based on active and intelligent concepts will continue to evolve in order to increase the
quality and shelf-life of beverage products.
Conflicts of Interest
The authors declare no conflict of interest.
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... Choosing the right packaging material requires certain requirements to keep the product fresh with easy storage means (Marina, Arantzazu, Ana, & María, 2015). To tackle to that, the packaging can be formed from a multilayer system with more than one type of material by exploiting the functions and qualities of each of them (Marina et al., 2015). ...
... Choosing the right packaging material requires certain requirements to keep the product fresh with easy storage means (Marina, Arantzazu, Ana, & María, 2015). To tackle to that, the packaging can be formed from a multilayer system with more than one type of material by exploiting the functions and qualities of each of them (Marina et al., 2015). Good packaging should provide a barrier to moisture and oxygen. ...
... Good packaging should provide a barrier to moisture and oxygen. For example, if oxygen is present in fruit juice, it can promote microbial growth, oxidative reactions, and generate changes in color and flavor (Marina et al., 2015). Active packaging capable of releasing and absorbing substances from the packaging or the environment is recommended to extend shelf life and maintain product properties (Marina et al., 2015). ...
... Choosing the right packaging material requires certain requirements to keep the product fresh with easy storage means (Marina, Arantzazu, Ana, & María, 2015). To tackle to that, the packaging can be formed from a multilayer system with more than one type of material by exploiting the functions and qualities of each of them (Marina et al., 2015). ...
... Choosing the right packaging material requires certain requirements to keep the product fresh with easy storage means (Marina, Arantzazu, Ana, & María, 2015). To tackle to that, the packaging can be formed from a multilayer system with more than one type of material by exploiting the functions and qualities of each of them (Marina et al., 2015). Good packaging should provide a barrier to moisture and oxygen. ...
... Good packaging should provide a barrier to moisture and oxygen. For example, if oxygen is present in fruit juice, it can promote microbial growth, oxidative reactions, and generate changes in color and flavor (Marina et al., 2015). Active packaging capable of releasing and absorbing substances from the packaging or the environment is recommended to extend shelf life and maintain product properties (Marina et al., 2015). ...
The mathematical models for predicting the sound absorption coefficients (SACs) of porous samples are first presented, then they are used to predict the SACs of some porous structures, and their performances are evaluated. First of all, the parameters needed for the calculation of the SACs of a porous sample are briefly introduced. After that, the mathematical models for the prediction of acoustic properties are presented. These models include (i) simple empirical models such as Delany-Bazley and its modified versions, (ii) rigid-frame models such as Johnson-Champoux-Allard and Johnson-Champoux-Allard-Lafarge, and (iii) deformable-frame models such as Biot-Allard. After that, the estimation of the parameters needed in the mathematical models is presented. Then, the aforementioned models are used to predict the SACs of some porous samples including cellulose fiber-based structures, and their performances are evaluated in detail.
... To minimise the problem, innovative oxygen-scavenging caps can be used. The scavengers within the liner react with gaseous oxygen, reducing the overall oxygen content in the bottle (140)(141)(142). ...
Full-text available
Beer inevitably changes over time: the colour will darken, haze may form, and stale flavours develop, while others fade. The challenge of maintaining the fresh flavour quality of beer (over a typical 9‐12 month storage period) is generally the determining factor of a beer's shelf‐life for brewers, as opposed to colloidal or microbiological stability. Fortunately, as early as the brewhouse, oxidative degradation can ‐ to a certain extent ‐ be controlled, enabling the shelf‐life to be increased. This review considers the general issues of oxidative stability, mechanisms of ageing, ways of quantifying staleness and staling potential, and current practical approaches to prevent oxidative beer ageing. Emphasis is placed on the catalytic role of iron, copper and manganese on oxidation during brewing and storage; and how the removal and/or inhibition of these prooxidative transition metal ions leads to prolonged beer (flavour) stability.
... In fact, air is naturally present in the intercellular spaces of fruits, and it is mixed into the juice during operations like maceration, homogenization and extraction because cells are crushed [22]. In addition, oxygen could be considered the principal gas present during bottling process [23]. The nondissolved part of that oxygen stays in the headspace of the bottle [22]. ...
The effect of one or two thermal treatments during pineapple juice production was evaluated on pH, vitamin C and microbiological evolution of 6 categories of juice during 12 months of storage. Three pasteurization temperatures (75°C, 80°C, 85°C) combined with one (1T) or two (2T) thermal treatments defined the juice category. Storage test consisted of green-glass bottled juices packaged in closed boxes, kept at ambient temperature. Analyses were performed each 4 months from production date (0 month). As results, the juices pH was 3.90 - 4.14 after production and no significant variation (p ≥ 0.05) occurred during storage, except for juices 80°C, 1T and 80°C, 2T at 12 month. The microbiological quality of all juices after production revealed conformity with standards. Enterobacteria and lactic acid bacteria were totally absent all the time. Mesophilic bacteria and yeasts and moulds counts generally decreased in each juice during storage. The initial vitamin C content significantly (p<0.05) varied from 4.52 to 23.48 mg/100ml in the juices and so decreased through storage. Juices pasteurized at 75°C contained more initial vitamin C but their content was quickly lost. Vitamin C was more stable in the most thermally treated pineapple juices throughout storage, especially in juice 85°C, 2T.
... Plastic has many advantages, such as low cost and good physical and chemical properties (Jian et al., 2020). Due to this, it is also widely used in disposable products such as plastic bags, plastic cups, and plastic bottles (Bagai and Henam, 2021;Ramos et al., 2015). ...
Poly(butylene adipate-co-terephthalate) (PBAT), a bioplastic consisting of aliphatic hydrocarbons and aromatic hydrocarbons, was developed to overcome the shortcomings of aliphatic and aromatic polyesters. Many studies report the use of PBAT as a blending material for improving properties of other bioplastics. However, there are few studies on microorganisms that degrade PBAT. We found six kinds of PBAT-degrading microorganisms from various soils. Among these, Bacillus sp. JY35 showed superior PBAT degradability and robustness to temperature. We monitored the degradation of PBAT films by Bacillus sp. JY35 using scanning electron microscopy, field emission scanning electron microscopy, Fourier-transform infrared spectroscopy, and gel permeation chromatography. GC-MS was used to measure the PBAT film degradation rate at different temperatures and with additional NaCl and carbon sources. Certain additional carbon sources improve the growth of Bacillus sp. JY35. However, this did not increase PBAT film degradation. Time-dependent PBAT film degradation rates were measured during three weeks of cultivation, after which the strain achieved almost 50% degradation. Additionally , various bioplastics were applied to solid cultures to confirm the biodegradation range of Bacillus sp. JY35, which can degrade not only PBAT but also PBS, PCL, PLA, PHB, P(3HB-co-4HB), P(3HB-co-3HV), P(3HB-co-3HHx), and P(3HB-co-3HV-co-3HHx), suggesting its usability as a superior bioplastic degrader.
Current research was performed to check the effect of processing and storage duration on physicochemical and bioactive profile of Kinnow jam. Both native and processed Kinnow jam was stored for a period of 75 days at 4°C. Processing of Kinnow jam significantly affects the mineral and bioactive profile. Due to the effect of debittering treatment, the concentration of different minerals decreased. Processed jam showed higher amount of phenolics (74.69mg GAE/100g) as compared to natural jam (73mg GAE/g). Storage duration results an increment in bitterness causing compounds in jam however, the rate of increase in bitter compounds was observed lower in case of treated jam (0.32‐0.58μg/g) as compared to natural Kinnow jam (0.92‐1.99μg/g). Total phenolic content (TPC) (31.46‐35.45%) and pH (2.5‐2.71%) of jam was decreased whereas, total soluble solids (TSS) (1.39‐1.52%) and titratable acidity (TA) (8.33‐10.78%) were increased during storage. Results of the present investigation showed changes in quality attributes of jam during the storage period (75 Days). In spite the reduction in valuable parameters, processed jam retained acceptable sensorial score up to 60 days.
Full-text available
The implementation of innovative packaging solutions in the food and beverage industry is playing an increasingly important role in driving the global transformation towards sustainability. Within this context, the metallized polymer films most widely used for packaging, which feature static infrared reflecting properties, need to be replaced by green and low-cost alternative materials with highly desirable dynamic thermoregulability. Here we demonstrate the scalable manufacturing of squid-skin-inspired sustainable packaging materials with tunable heat-management properties. The reported composites feature a low estimated starting material cost of around US$0.1 m⁻², sizes comparable to those of common metallized plastic films, the ability to modulate infrared transmittance by >20-fold and heat fluxes by >30 W m⁻² upon actuation with strain, and functional robustness after mechanical deformation or cycling. Furthermore, the composites demonstrate excellent performance in routine practical packaging scenarios, as exemplified by their ability to control the cooling of a model warm beverage within a standard paper container used daily by most adults in the USA. Such materials could represent a technological solution that addresses the combined cost, performance and sustainability pressures facing the food and beverage packaging industry.
The growing world population, evolving urbanization, and globalization have created more demand for food, which has increased challenges in food safety. Development and innovations in food packaging, one of the most important components in the food industry, is of key importance as food safety issues have gathered tremendous attention of the world. Food packaging is mainly intended to prevent a deterioration in quality of foods and beverages during distribution, sales, and consumption. Polymeric materials have been widely used as packaging materials due to their advantageous characteristics, including excellent mechanical, thermal, and corrosion-resistant properties, a lightweight nature, and ease in production. Polymer composites refer to polymers impregnated with nanomaterials and organic or inorganic compounds. Polymer composites have been applied in the packaging industry to enhance or bestow additional properties to packaging materials. This review summarizes the recent advances in polymer and polymer composites used in food packaging applications. First, progress in the polymers utilized for food packaging, with a focus on biodegradable polymers, will be introduced. Subsequently, the utilities of polymer composites in advanced food packaging will be highlighted and categorized into three classifications of packaging: improved, active, and intelligent packaging. Next, concerns on the relevant safety issues and regulations will be briefly discussed. Finally, an outlook on the future research directions of polymer and polymer composites for food packaging will be provided.
Smart Packaging Technologies for Fast Moving Consumer Goods approaches the subject of smart packaging from an innovative, thematic perspective: Part 1 looks at smart packaging technologies for food quality and safety Part 2 addresses smart packaging issues for the supply chain. Part 3 focuses on smart packaging for brand protection and enhancement. Part 4 centres on smart packaging for user convenience. Each chapter starts with a definition of the technology, and proceeds with an analysis of its workings and components before concluding with snapshots of potential applications of the technology. The Editors, brought together from academia and industry, provide readers with a cohesive account of the smart packaging phenomenon. Chapter authors are a mixture of industry professionals and academic researchers from the UK, USA, EU and Australasia.
The successful employment of food packaging can greatly improve product safety and quality, making the area a key concern to the food processing industry. Emerging food packaging technologies reviews advances in packaging materials, the design and implementation of smart packaging techniques, and developments in response to growing concerns about packaging sustainability. Part one of Emerging food packaging technologies focuses on developments in active packaging, reviewing controlled release packaging, active antimicrobials and nanocomposites in packaging, and edible chitosan coatings. Part two goes on to consider intelligent packaging and how advances in the consumer/packaging interface can improve food safety and quality. Developments in packaging material are analysed in part three, with nanocomposites, emerging coating technologies, light-protective and non-thermal process packaging discussed, alongside a consideration of the safety of plastics as food packaging materials. Finally, part four explores the use of eco-design, life cycle assessment, and the utilisation of bio-based polymers in the production of smarter, environmentally-compatible packaging. With its distinguished editors and international team of expert contributors, Emerging food packaging technologies is an indispensable reference work for all those responsible for the design, production and use of food and beverage packaging, as well as a key source for researchers in this area. Reviews advances in packaging materials, the design and implementation of smart packaging techniques, and developments in response to growing concerns about packaging sustainability. Considers intelligent packaging and how advances in the consumer/packaging interface can improve food safety and quality. Examines developments in packaging materials, nanocomposites, emerging coating technologies, light-protective and non-thermal process packaging and the safety of plastics as food packaging materials.
Since recent years plastic packaging material is used for draft beer in disposable kegs. Week points of disposable kegs are the barrier properties and the mechanical properties of the packaging material. Beer and other beverages like wine or fruit juices are sensitive to mass transfer of small molecules from outside into the package and vice versa in particular to oxygen, carbon dioxide and water vapour. Thus the packaging materials must fulfil specific barrier requirements with regard to these gases [1]. The trend to lightweight materials for example the substitution of glass bottles by plastic bottles is not new and the consequences on the barrier properties are well described in literature [2, 3, 4, 5]. Current systems of disposable kegs often use bag-in-container. However, the functional properties of the bag and the fitting are limiting factors for the shelf life of a draft beer filled in disposable kegs. Up to now, an overview on the barrier properties of the plastic material used for this kind of bags is still missing in literature. Therefore, this article summarizes the knowledge about available barrier materials with focus on the specific requirements of beer.
The principal aim of an active packaging solution is to control the package headspace composition during food storage. Controlled release packaging (CRP) is a new generation of packaging materials that can release active compounds at different controlled rates to enhance the quality and safety of a wide range of foods during storage. Different active substances with different mechanisms of action have been investigated and discussed in this chapter. The ultimate goal of an active packaging system should be the reduction of food loss and waste, extending product shelf life and reducing waste by clarifying the suitability of a product for consumption.
Active Polyethylene Terephtalate (PET) bottles containing 1 or 3% of oxygen scavenger (named 1osPET and 3osPET) were used to pack a rosé wine. Changes in the aromatic profiles were monitored during 12 months and compared to those of a wine packed in glass bottles. Wine in 1osPET bottles was differentiated from wine in glass or 3osPET bottles by ten ageing markers such as cis-dioxane, ethyl pyruvate or furfural. Only trans-1,3-dioxolane allowed to discriminate wine in glass and in 3osPET bottles. Methionol, an oxygen sensitive aroma compound, was preserved in glass and 3osPET bottles but was slightly degraded (15%) in 1osPET bottles. Chemical reactions were the main cause of the aroma compound degradation. Indeed, the total amount of compounds sorbed only reached 120μg considering the bottles and the joint of cap after 12 months of storage. The use of PET with 3% of oxygen scavenger is adapted to pack wine for at least 12 months.