management, control of the supply chain, reduced shrinkage and labor costs,
improved customer service, and compliance with traceability protocols and food
safety regulations (Rahul et al. 2017).
15.6.2 Time–Temperature Indication System
Time and Temperature Indicators (TTIs) on account of their simplicity, affordability,
low cost, and efficiency have been largely utilized (Zabala et al. 2015). Development
of various TTI trade has occurred on the enzymatic base and both polymeric and
biological reactions. Kinetic study with modeling of loss ratios, food quality and
response poses as a prerequisite for the productive implementation of a control
system based TTI (Tsironi et al. 2011). It is essential to track the changes in
parameters like time and temperature from production to consumer in order to ensure
the quality and safety of food products that require optimal temperature (Wu et al.
2015). TTI can be stored in the form of a small sticker, in transport or individual
containers. The exposure of food to a different recommended temperature will reflect
an irreversible chemical change. In cases where cold storage is a critical control point
during transport and distribution, TTI delivers vital contributions for the safety and
quality of chilled/frozen food (Kuswandi et al. 2012). TTI indicates of products
being heated above or cooled below a critical temperature, thus warning the
consumers about the chances of the survival of pathogenic microbes and protein
denaturation processes. The pasteurization and sterilization processes can be
analyzed by application of TTIs (Kim et al. 2013, 2016). A collective indication of
the storage temperature to which the TTI is exposed, is given by the visible response.
Depending on their response mechanism, partial history or full history indicators are
the classifications of TTI. There is no response by partial history indicators until a
temperature threshold has been exceeded, indicating the exposure of a product to a
temperature that is sufficient to change its quality or safety. A continuous temperature-dependent response is given by Full history TTIs throughout the history of a
product, thus constituting the prime focus of interest for research and commercial
use (Chun et al. 2017). The chemical, enzymatic, or microbiological changes
initiated by the response ought to be visible, irreversible, and temperature-dependent
(Eun-Jung et al. 2014).
15.6.3 Gas Indication System
The activity of the food product, nature of the package, environmental conditions
lead to changes in the gas composition in the package headspace. O 2 and CO 2 are
utilized for monitoring the food quality, and as seal indicators (Chompoonoot et al.
2014; Tumwesigye et al. 2017). A change in the color is also detected due to
chemical or enzymatic reactions occurred by O 2 or CO 2 indicators. A color change
is indicated, if the concentration of the O 2 exceeds a predefined limit in a sealed food
package. Redox dyes such as methylene blue, 2,6-dichoroindophenol, and N,N,N
0 ,
15 Film Based Packaging for Food Safety and Preservation: Issues and Perspectives
325
improved customer service, and compliance with traceability protocols and food
safety regulations (Rahul et al. 2017).
15.6.2 Time–Temperature Indication System
Time and Temperature Indicators (TTIs) on account of their simplicity, affordability,
low cost, and efficiency have been largely utilized (Zabala et al. 2015). Development
of various TTI trade has occurred on the enzymatic base and both polymeric and
biological reactions. Kinetic study with modeling of loss ratios, food quality and
response poses as a prerequisite for the productive implementation of a control
system based TTI (Tsironi et al. 2011). It is essential to track the changes in
parameters like time and temperature from production to consumer in order to ensure
the quality and safety of food products that require optimal temperature (Wu et al.
2015). TTI can be stored in the form of a small sticker, in transport or individual
containers. The exposure of food to a different recommended temperature will reflect
an irreversible chemical change. In cases where cold storage is a critical control point
during transport and distribution, TTI delivers vital contributions for the safety and
quality of chilled/frozen food (Kuswandi et al. 2012). TTI indicates of products
being heated above or cooled below a critical temperature, thus warning the
consumers about the chances of the survival of pathogenic microbes and protein
denaturation processes. The pasteurization and sterilization processes can be
analyzed by application of TTIs (Kim et al. 2013, 2016). A collective indication of
the storage temperature to which the TTI is exposed, is given by the visible response.
Depending on their response mechanism, partial history or full history indicators are
the classifications of TTI. There is no response by partial history indicators until a
temperature threshold has been exceeded, indicating the exposure of a product to a
temperature that is sufficient to change its quality or safety. A continuous temperature-dependent response is given by Full history TTIs throughout the history of a
product, thus constituting the prime focus of interest for research and commercial
use (Chun et al. 2017). The chemical, enzymatic, or microbiological changes
initiated by the response ought to be visible, irreversible, and temperature-dependent
(Eun-Jung et al. 2014).
15.6.3 Gas Indication System
The activity of the food product, nature of the package, environmental conditions
lead to changes in the gas composition in the package headspace. O 2 and CO 2 are
utilized for monitoring the food quality, and as seal indicators (Chompoonoot et al.
2014; Tumwesigye et al. 2017). A change in the color is also detected due to
chemical or enzymatic reactions occurred by O 2 or CO 2 indicators. A color change
is indicated, if the concentration of the O 2 exceeds a predefined limit in a sealed food
package. Redox dyes such as methylene blue, 2,6-dichoroindophenol, and N,N,N
0 ,
15 Film Based Packaging for Food Safety and Preservation: Issues and Perspectives
325