Brasil Pack Trends 2020

BrasilPackTrends2020 154 qual ity and new technologies FIGURE 6.17 Active ink-based time- temperature indicator Source: Press Release line and initiates the freshness indication and the end of shelf life. It can be calibrated to match different deterioration mechanisms and product shelf life in function of the temperature. FIGURE 6.16 PakSense’s time- temperature indicator Source: Press Release Quality, freshness and ripening indicators have similar functionalities to the temperature indicators; however, they measure the compounds directly related to the product quality, resulting from microbial growth or chemical or biochemical reactions. There are still some challenges concerning the ease of application and costs, being also under the legislation for food contact material (RAITHATHA, 2009). A freshness indicator example has been developed by To-Genkyo. The indicator consists in a label which has its color changed when reacting with the ammonia produced by the microbiological degradation of meat products. At the color changing, the barcode becomes illegible to the scanning system, making the sale no longer possible. The label has the shape of an hourglass and the consumer is taken to recognize its function intuitively (Figure 6.18). The Jenkins Group, in New Zealand, in partnership with HortResearch, has developed a ripening sensor, the RipSense, which reacts with the aroma released by the fruit during the ripening, changing color and allowing the consumer to choose the ripening level of the fruit according to its preferences. The sensor is initially red, gradually turns into orange and finally gets yellow (Figure 6.19). FIGURE 6.18 Freshness indicator Source: Press Release Quality, freshness and ripening indicators