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Seminar - I
Course Teacher
Dr. Udaykumar Nidoni
Presented by,
Patil Rutuja Sanjay
PG16AEG8143
1
Seminar Contents
• Introduction
• History of Controlled Release System
• Mechanisms of controlled Release
• Antimicrobial Packaging
• Antioxidative Packaging
• Flavour Release Packaging
• Case studies
• Conclusions
• References
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INTRODUCTION
Controlled Release is defined as a process by which one or more active
ingredients are made available at a desired site and time at a specific rate.
Non-active
barrier film
Active Food
agent
Active
CRP film
Traditional method :
Direct addition of antimicrobials or Dipping of food material
Ceases protection effect once the active compounds are consumed in
complex reactions of food system.
Lack of selectivity to target the food surface.
Excessive use of active compound.
First-order release
Mechanism of
Controlled Release
Encapsulation
Diffusion Swelling Biodegradation
and
controlled induced induced
controlled
release release release
release
Reservoir Matrix
System System
No energy required.
9
(Mastromatteo et al., 2010)
Matrix System
The release pattern depends on the geometry of the system, the type of
carrier material and the loading of the active agent.
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The active agent in the swollen part of the matrix then diffuses outs.
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(Mastromatteo et al., 2010)
Biodegradation induced release
o In biodegradation induced matrix-type delivery system, the active agent
is dispersed within the polymer and is released when the polymer
degrades or erodes.
12
(Mastromatteo et al., 2010)
Encapsulation and Controlled Release
13
(Mastromatteo et al., 2010)
Conceptual Framework for CRP Development
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Process Variables
1. Active Compounds
2. Polymer Composition
3. Processing Methods
15
(Yam and Zhu, 2014)
Structure Variables
2. Package Structure
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(Yam and Zhu, 2014)
Property Variables
The release rate should properly match the microbial or oxidation kinetics
of the food and the shelf life requirement.
Food Variables
Application of
controlled
release
mechanism in
food packaging
Aroma
and Flavor Antioxidant
release Packaging
packaging
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Antimicrobial Packaging
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(Han H., 2013)
Methods of Antimicrobial Packaging
Antimicrobial coating on
conventional Antimicrobial edible coating on 20
packaging materials foods
Controlled Release Technology in Antimicrobial Packaging System
Slow dissolution of
Unconstrained free Slow diffusion of very gaseous
diffusion low agents released from
concentrated
from packaging solubility agents from
antimicrobial sachets with
material containing monolithic constant
antimicrobial packaging materials volatility
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(Han H., 2013)
Antimicrobial
Agents
Chemical Natural
Probiotics
Agents Agents
22
(Han H., 2013)
1. Chemical Agents:
Organic acids Acetic acid, benzoic acid, lactic acid, citric acid, malic acid,
propionic acid, sorbic acid, succinic acid, tartaric acid,
mixture of organic acids
Characteristic sensitivities to micro- organisms
Fungicides Benomyl, Imazalil, sulfur dioxide
Non food grade antimicrobial agents.
Nanoparticles Silver, Silver zeolite, Titanium dioxide, Zinc oxide
Nanoparticle shows strong antimicrobial activity against
bacteria, molds, and yeasts.
Gases Ozone, chlorine dioxide, carbon monoxide, carbon dioxide
Gases act as effective antimicrobial agents when vaporized
in the package headspace and dissolution onto the food
surface.
Polysaccharide Chitosan, a deacetylated chitin, possesses antimicrobial and
film-forming ability.
Food Sanitizers Cetyl pyridinium chloride, acidified NaCl, triclosan
Food cleansing agents, food- contact substances, or food-
contact surface sanitizers.
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(Han H., 2013)
2. Natural Agents:
Herbs and Spices Grape seed extract, grapefruit seed extract, hop beta acid,
extract and
Essential oils Brassica erucic acid oil, rosemary oil, oregano oil, basil oil,
other herb/spice extracts, and their oils
Major components are phenolics, terpenes, and aliphatic
alcohols
Minor components are ketones and aldehydes
Enzymes Lysozyme, glucose oxidase, lactoperoxidase
Antimicrobial activity is very sensitive to environment and
substrate
Bacteriocins Nisin, pediocin, subtilin, lacticin
Bacteriocins are peptidic toxins produced by bacteria to
inhibit the growth of similar bacterial strains.
Resistance to thermal treatment and pH.
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(Han H., 2013)
3. Probiotics:
Probiotics Lactic acid bacteria, produce
bacteriocins and nonpeptide
growth-inhibiting chemicals such
as reuterin.
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(Han H., 2013)
Commercial Antimicrobial Packaging
Products and Manufactures
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Recent Advancement in Antimicrobial Packaging Films
Oplon.mp4
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Sanocoat®
Prevention of germ-growth
http://northamerica.mondigroup.com 28
Antioxidative Packaging
Antioxidants can be used for oil, nuts, butter, fresh meat, meat
derivatives, bakery products, fruits and vegetables.
o Non volatile and less volatile antioxidants :Liquid and semisolid food
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(Dong S. L., 2014)
Release Mechanism of Antioxidant from Packaging Material to
Antioxidative Food Packaging System
33
(Arabi et al., 2012)
Mechanism of Aroma Release in Packaging
35
(Arabi et al., 2012)
Commercially available flavor-release packaging system
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www.pharmaceuticalonline.com
Case Study - I
Year : 2016
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Methodology
Material and Concentrations :
Principle :
Neutral pH
pH
Below pI
(pH 5.4)
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pH 4.5
pH 4.0
pH 5.0
pH 5.5
Fig. 2. Release profiles of LYS from WP, WP-OLE and WP-BW films
incubated at 4 ̊C in buffers with different pH values.
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Fig. 3. Increased in LYS release from WP, WP-OLE and WP-BW
films on surfaces of coated smoked salmon discs
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Table 1. Antimicrobial activity of WP, WP-OLE and WP-BW films on L.
innocua in laboratory media
Acidification
LYZ OLE BW 24 h 48 h
(5% citric acid)
(mg/cm2) (%)a (%)a
WPI/OLE (control)b
4.92 ± 0.10a,A 4.72 ± 0.10bc,C 4.73 ± 0.08b,C 4.78 ± 0.09a,BC 4.84 ± 0.11a,B
WPI/OLE+LYS
4.92 ± 0.08a,A 4.68 ± 0.07c,B 4.69 ± 0.15b,B 4.74 ± 0.12a,B 4.49 ± 0.12b,C
WPI/OLE (acidified)
4.97 ± 0.04a,A 4.84 ± 0.11a,B 4.77 ± 0.13ab,B 4.80 ± 0.12a,B 4.57 ± 0.09b,C
WPI/OLE+LYS (acidified)
4.97 ± 0.07a,A 4.49 ± 0.13d,B 4.45 ± 0.13c,BC 4.27 ± 0.19b,BC 4.24 ± 0.15c,C
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Conclusion :
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Case Study - II
Year : 2010
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Methodology
Parameters : 1.
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Result and Discussion :
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Table 2 : Antioxidant activities obtained form different CA films during release
tests
Composition (w %) Film Surface(μm) Maximum released antioxidant activity- Recovery
reaction period 6 min (μmole trolox/cm2) (%)
Fig. 1 & 2. Initial change of antioxidant activity in distilled water during release of L-
ascorbic acid from different cellulose acetate films incubated at 4 ̊C
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Fig. 3. Antioxidant activities of L-ascorbic acid and L-tyrosine
compared to standard antioxidant trolox.
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Table 3. Immobilized antioxidant activities of films after release tests.
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Table 4. Effective diffusion and partition coefficient of antioxidant agents
in different cellulose acetate films.
Composition (w %) Film Surface(μm) Partition Coefficient Diffusion Coefficient
(cm2/sec)
Dense 2439
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Seminar Conclusion
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Future Outline
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References
Arabi S. A., Chen X. and Shen L., 2012, Flavor-release food and beverage packaging:
Emerging Food Packaging and Technologies. Ed. Yam K. L. and Lee D. S.,
Woodhead Publishing Ltd., pp. 96-107.
Gemili S., Ahmet Y. and Sacide A. A., 2010, Development of antioxidant food
packaging materials with controlled release properties. Journal of Food
Engineering, 96: 325–332.
Han H. J., 2013, Antimicrobial packaging system, Plastic Films in Food Packaging.
Ed. Sina E., Plastic Design Library Series, pp. 151-174. 58
Koontz J. L., 2006, Controlled release of active ingredients from food and beverage
packaging. Paper presented In: Italian Packaging Technology Award (IPTA)
Paper Competition, Department of Food Science and Technology,
Blacksburg, February 15, 2006.
Lacoste A., Schaich K. M., Zumbrunnen D. and Yam K. L., 2005, Advancing
controlled release packaging through smart blending. Packaging
Technology and Science, 18:77-87.
Mastromatteo M., Contea A. and Nobile A. D., 2010, Advances in controlled release
devices for food packaging applications. Trends in Food Science &
Technology, 21: 591-598.
Yam, K.L. and Zhu X., 2012, Controlled release food and beverage packaging:
Emerging Food Packaging and Technologies. Ed. Yam K. L. and Lee D. S.,
Woodhead Publishing Ltd., pp. 13-26.
www.pharmaceuticalonline.com
http://northamerica.mondigroup.com
59
Protein damage Cell membrane Oxidative damage DNA
Proteins are damage Antimicrobial can interference
essential for the By disrupting the causes increase in Genetic
biological system microbe membrane, levels of reactive material of
of life. the structural integrity oxygen species, bacteria is
Its damage causes of microbe is which causes disrupted,
failure of compromised, which damage to internal which stops
essential function causes essential system of the ability of
of energy nutrients to leak out microbes. bacteria to
production. and catastropic replicate.
structural failure.
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