Hasil untuk "Packaging"

T. Duncan

Graphical abstract Nanotechnology may revolutionize the food industry by providing stronger, high-barrier packaging materials, more potent antimicrobial agents, and a host of sensors which can detect trace contaminants, gasses or microbes in packaged foods. Highlights ► Focuses on the use of nanomaterials in food packaging and sensing applications. ► Polymer nanocomposites offer high gas barriers, strength, and flame retardancy. ► Silver and metal oxide nanoparticles are potent biocides. ► Nanosensors and assays detect gasses, small molecules and microorganisms. ► Economic outlook and health and safety implications are also briefly reviewed.

Z. Fang, Yanyun Zhao, R. Warner et al.

Nasser A. Al-Tayyar, A. Youssef, R. Al-Hindi

Improvements in the effectiveness of packaging materials can help to prevent foodborne pathogens and reduce environmental waste. Traditionally, food is packaged in plastic that is rarely recyclable, negatively impacting the environment. Biodegradable packaging materials play an important role in maintaining the health of ecosystems. However, there are limitations in the utilization of bio-based materials, including poor barrier and mechanical properties which frequently cause a shorter shelf life compared to conventional food packaging materials. The incorporation of different nanomaterial in bio-based polymers such as (Chitosan, potato starch, carboxymethyl cellulose (CMC), corn starch and Arabic gum) can improve the various properties packaging materials by enhancing the antimicrobial activity, therefore preventing foodborne pathogens, correspondingly bringing notable enhancement in the bio-based materials properties as food packaging materials. This review deliberates the potential of using bionanocomposite films to solve the issues of both environmental waste and to reduce the spoilage of food products.

Hongbo Chen, Jingjing Wang, Yaohua Cheng et al.

As the IV generation of packaging, biopolymers, with the advantages of biodegradability, process ability, combination possibilities and no pollution to food, have become the leading food packaging materials. Biopolymers can be directly extracted from biomass, synthesized from bioderived monomers and produced directly by microorganisms which are all abundant and renewable. The raw materials used to produce biopolymers are low-cost, some even coming from agrion dustrial waste. This review summarized the advances in protein-based films and coatings for food packaging. The materials studied to develop protein-based packaging films and coatings can be divided into two classes: plant proteins and animal proteins. Parts of proteins are referred in this review, including plant proteins i.e., gluten, soy proteins and zein, and animal proteins i.e., casein, whey and gelatin. Films and coatings based on these proteins have excellent gas barrier properties and satisfactory mechanical properties. However, the hydrophilicity of proteins makes the protein-based films present poor water barrier characteristics. The application of plasticizers and the corresponding post-treatments can make the properties of the protein-based films and coatings improved. The addition of active compounds into protein-based films can effectively inhibit or delay the growth of microorganisms and the oxidation of lipids. The review also summarized the research about the storage requirements of various foods that can provide corresponding guidance for the preparation of food packaging materials. Numerous application examples of protein-based films and coatings in food packaging also confirm their important role in food packaging materials.

Z. Boz, V. Korhonen, C. K. Sand

Packaging sustainability concepts have co-evolved with the increasing incorporation of the principles of sustainable development at various levels within industrial and organizational platforms. Currently, pollution from plastics, packaging-related waste, declining air, soil, and water quality, climate change, and other contemporary challenges are influencing the packaging industry. Barriers such as value chain complexities and negative consumer attitudes due to the economic, social, and environmental demands of sustainable behaviors can discourage companies from the implementation of more sustainable packaging. Hence, packages with improved sustainability may never make their way into the marketplace. However, the next generation of sustainable solutions can be motivated by efforts that fuel a positive consumer attitude towards sustainable packaging. In order to direct efforts, a clear understanding of consumer dynamics in ecological material preferences, willingness to pay, recycling, and factors impacting sustainable behaviors are essential. The objective of this work is to (i) explore the definitions, the impact of sustainable packaging in the value chain, and consumer behavior theories; (ii) review current practices, factors affecting sustainable behaviors, and consumer testing methods; (iii) present three distinct case studies on consumer preferences and value perceptions on bio-based cellulose materials and the impact of on-label claims and pre-evaluation education in consumer preferences; and (iv) to reveal the research gaps and opportunities for consumer research and suggest strategies for stakeholders to communicate packaging sustainability to consumers.

Wanli Zhang, Yiqin Zhang, Jiankang Cao et al.

Due to the environmental pollution problems caused by plastic-based packaging, the development of edible food packaging films is imminent. However, the performance of most edible packaging films is insufficient to meet practical applications, so recent studies have focused on the research of various fillers to improve film properties. This article reviews recent applications of cellulose nanocrystals (CNC) and cellulose nanofiber (CNF) in edible food packaging films including the effect on thickness, optical properties, barrier properties, water sensitivity, mechanical properties, antioxidant and antimicrobial properties. The main conclusion of this review is that the incorporation of CNC and CNF could significantly improve the performance of edible food packaging films. Particular finding is that although CNC and CNF can be used as excellent addition to improve the performance of edible food packaging films, there is a key "optimum" concentration. In addition, we also found that CNC and CNF as excellent controlled release agents and stabilizers significantly increased the antioxidant and antibacterial properties of edible food packaging films.

Patrícia Müller, M. Schmid

The trend towards sustainability, improved product safety, and high-quality standards are important in all areas of life sciences. In order to satisfy these requirements, intelligent packaging is used in the food sector. These systems can monitor permanently the quality status of a product and share the information with the customer. In this way, food waste can be reduced and customer satisfaction can be optimized. Depending on the product, different types of intelligent packaging technologies are used and discussed in this review. The three main groups are: data carriers, indicators, and sensors. At this time, they are not that widespread, but their potential is already known. In which areas intelligent packaging should be implemented, how the systems work, and which values they offer are dealt in this review.

Martijn Roosen, N. Mys, M. Kusenberg et al.

Plastic packaging typically consists of a mixture of polymers and contains a whole range of components, such as paper, organic residue, halogens and metals, which pose problems during recycling. Nevertheless, until today, limited detailed data is available on the full polymer composition of plastic packaging waste taking into account the separable packaging parts present in a certain waste stream, nor on their quantitative levels of (elemental) impurities. This paper therefore presents an unprecedented in-depth analysis of the polymer and elemental composition, including C, H, N, S, O, metals and halogens, of commonly generated plastic packaging waste streams in European sorting facilities. Various analytical techniques are applied, comprising of FTIR, DSC, polarized optical microscopy, ion chromatography, and ICP-OES, on more than 100 different plastic packaging products, which are all separated into their different packaging subcomponents (e.g., a bottle into the bottle itself, the cap, and the label). Our results show that certain waste streams consist of mixtures of up to 9 different polymers, and contain various elements of the periodic table, in particular metals such as Ca, Al, Na, Zn and Fe and halogens like Cl and F, occurring in concentrations between 1 and 3000 ppm. As discussed in the paper, both polymer and elemental impurities impede in many cases closed-loop recycling and require advanced pre-treatment steps, increasing the overall recycling cost.

F. Topuz, T. Uyar

Food packaging is a multidisciplinary area that encompasses food science and engineering, microbiology, as well as chemistry, and ignited tremendous interest in maintaining the freshness and quality of foods and their raw materials from oxidation and microbial spoilage. With the advances in the packaging industry, they could be engineered as easy-to-open, resealable, active, as well as intelligent with the incorporation of sensory elements while offering desired barrier properties against oxygen and water vapor. In this regard, the use of the electrospinning approach allows producing nanofibrous packaging materials with large surface-to-volume ratios and enables the higher loading of active agents into packaging materials. Electrospun packaging materials have been produced from various polymers (i.e., synthetic and natural) and their (nano)composites, and were mainly exploited for the encapsulation of active agents for their use as active food packaging materials. The electrospinning process was also used for the deposition of electrospun fibers on films to enhance their performance (e.g., as reinforcement material, or to enhance barrier properties). They could be even engineered to provide nutraceuticals to food, or antioxidant, antimicrobial or antifungal protection to the packaged food. In this article, first, introductory descriptions of food packaging, barrier properties, and electrospinning are given. Afterward, active and intelligent food packaging materials are briefly discussed, and the use of electrospinning for the fabrication of active food packaging materials is elaborated. Particular interest has been given to the polymer-type used in the production of electrospun fibers and active properties of the resultant packaging materials (e.g., antioxidant, antibacterial, antifungal). Finally, this review paper concludes with a summary and future outlook towards the development of electrospun food packaging materials.

Shoue Chen, Sandrayee Brahma, Jonathon Mackay et al.

Food supply chain is a rapidly growing integrated sector and covers all the aspects from farm to fork, including manufacturing, packaging, distribution, storing, as well as further processing or cooking for consumption. Along this chain, smart packaging could impact the quality, safety, and sustainability of food. Packaging systems have evolved to be smarter with integration of emerging electronics and wireless communication and cloud data solutions. Although there are many factors causing the loss and waste issues for foods throughout the whole supply chain of food and there have been several articles showing the recent advances and breakthroughs in developing smart packaging systems, this review integrates these conceptual frameworks and technological applications and focuses on how innovative smart packaging solutions are beneficial to the overall quality and safety of food supply by enhancing product traceability and reducing the amount of food loss and waste. We start by introducing the concept of the management for the integrated food supply chain, which is critical in tactical and operational components that can enhance product traceability within the entire chain. Then we highlight the impact of smart packaging in reducing food loss and waste. We summarize the basic information of the common printing techniques for smart packaging system (sensor and indicator). Then, we discuss the potential challenges in the manufacturing and deployment of smart packaging systems, as well as their cost-related drawbacks and further steps in food supply chain.

Shima Jafarzadeh, S. Jafari, A. Salehabadi et al.

Abstract Background Biodegradable packaging from natural biopolymers can be further enhanced with antimicrobial and antioxidant agents to form active packaging. Scope and approach Plant extracts are attractive components for biodegradable food packaging owing to their natural origin and functionality (antimicrobial/antioxidant activity). Here we demonstrate the effect of bioactive contents of tropical plants and their by-products as promising natural ingredients in the fabrication of biopolymer food packaging. Key findings and conclusions Different parts of tropical plants, such as leaves, flowers, seeds, and roots, can potentially be utilized for new and green packaging systems due to their biological nature. In the food industry, lipid oxidation and microbial spoilage are two problems which reduce the shelf life of food products. It seems that the use of potential bioactive agents in biodegradable packaging is a promising strategy to solve this problem, offering a green alternative to traditional packaging and enhancing the shelf-life of food.

Luying Zhao, Gaigai Duan, Guoying Zhang et al.

Electrospinning is an effective and versatile method to prepare continuous polymer nanofibers and nonwovens that exhibit excellent properties such as high molecular orientation, high porosity and large specific surface area. Benefitting from these outstanding and intriguing features, electrospun nanofibers have been employed as a promising candidate for the fabrication of food packaging materials. Actually, the electrospun nanofibers used in food packaging must possess biocompatibility and low toxicity. In addition, in order to maintain the quality of food and extend its shelf life, food packaging materials also need to have certain functionality. Herein, in this timely review, functional materials produced from electrospinning toward food packaging are highlighted. At first, various strategies for the preparation of polymer electrospun fiber are introduced, then the characteristics of different packaging films and their successful applications in food packaging are summarized, including degradable materials, superhydrophobic materials, edible materials, antibacterial materials and high barrier materials. Finally, the future perspective and key challenges of polymer electrospun nanofibers for food packaging are also discussed. Hopefully, this review would provide a fundamental insight into the development of electrospun functional materials with high performance for food packaging.

A. Nešić, G. Cabrera-Barjas, S. Dimitrijević-Branković et al.

The use of polysaccharide-based materials presents an eco-friendly technological solution, by reducing dependence on fossil resources while reducing a product’s carbon footprint, when compared to conventional plastic packaging materials. This review discusses the potential of polysaccharides as a raw material to produce multifunctional materials for food packaging applications. The covered areas include the recent innovations and properties of the polysaccharide-based materials. Emphasis is given to hemicelluloses, marine polysaccharides, and bacterial exopolysaccharides and their potential application in the latest trends of food packaging materials, including edible coatings, intelligent films, and thermo-insulated aerogel packaging.

K. Kraśniewska, Sabina Galus, M. Gniewosz

Packaging is an integral part of food products, allowing the preservation of their quality. It plays an important role, protecting the packed product from external conditions, maintaining food quality, and improving properties of the packaged food during storage. Nevertheless, commonly used packaging based on synthetic non-biodegradable polymers causes serious environmental pollution. Consequently, numerous recent studies have focused on the development of biodegradable packaging materials based on biopolymers. In addition, biopolymers may be classified as active packaging materials, since they have the ability to carry different active substances. This review presents the latest updates on the use of silver nanoparticles in packaging materials based on biopolymers. Silver nanoparticles have become an interesting component of biodegradable biopolymers, mainly due to their antimicrobial properties that allow the development of active food packaging materials to prolong the shelf life of food products. Furthermore, incorporation of silver nanoparticles into biopolymers may lead to the development of materials with improved physical-mechanical properties.

Jiaxiu Wang, M. Euring, K. Ostendorf et al.

Abstract Consumers prefer foods that are healthier with high quality and safety. Food packaging are demanded to effectively extend the shelf-life, preserve the nutrients and decrease the microbial contamination during the transport and storage of food. With the increasing concern on the environmental impacts caused by food packaging wastes, sustainable and green packaging are highly demanded to minimize the harmful effects of food packaging waste on the environment. Bio-based materials are derived from sustainable and renewable biomass, instead of finite petrochemicals. The applications of bio-based materials for food packaging are highlighted in this review. The emphasis is placed on the categories of related biobased materials, their characteristics and advantages for food packaging, as well as the strategies used to improve their performances. Though a lot of trials have been done on biobased materials for food packaging, further attempts to improve their performances, understand the functioning mechanisms and develop greener methods for the production, processing and destiny of these bio-based materials are still highly needed for the future research.

Li-Jun Kuai, Fei Liu, B. Chiou et al.

P. Masters

RNA viruses carry out selective packaging of their genomes in a variety of ways, many involving a genomic packaging signal. The first coronavirus packaging signal was discovered nearly thirty years ago, but how it functions remains incompletely understood. This review addresses the current state of knowledge of coronavirus genome packaging, which has mainly been studied in two prototype species, mouse hepatitis virus and transmissible gastroenteritis virus. Despite the progress that has been made in the mapping and characterization of some packaging signals, there is conflicting evidence as to whether the viral nucleocapsid protein or the membrane protein plays the primary role in packaging signal recognition. The different models for the mechanism of genomic RNA packaging that have been prompted by these competing views are described. Also discussed is the recent exciting discovery that selective coronavirus genome packaging is critical for in vivo evasion of the host innate immune response.

L. Brennan, Sophie Langley, K. Verghese et al.

Abstract Food packaging is often viewed as having a negative impact on the environment. However, packaging can protect food, prolong shelf life, and reduce environmental impact by reducing food waste. Throughout the existing literature it is evident that consumer knowledge and levels of awareness, interest, and appreciation of these functions of packaging are major factors in their refusal or acceptance of emerging packaging technologies, whether those technologies are specifically directed at reducing food waste or not. The complex relationship consumers have with food packaging creates a barrier to food saving practices. This paper presents a systematised literature review of the existing scholarly and industry discussion of consumer food waste in households, packaging technologies to reduce food waste, and consumer perceptions of packaging. It maps the shifting theoretical approaches to food waste, showing a move in the literature away from food waste being treated as a food-related issue and towards seeing food waste as a waste-related, sustainability, production, and environmental issue. The paper finds that there is very little research that examines consumers’ perceptions of food packaging. In particular, there is little research on the role of consumers’ perceptions in reducing food waste. Mapping the ways different types of consumers perceive this role and linking this with a life cycle assessment of the overall environmental impact of food waste in different food categories could help the development of focused strategies for packaging design to reduce food waste in households. This review shows that technologies directly addressing the reasons for household food waste are under researched, and more research is needed to explicitly explore consumer perceptions, understandings, and acceptance of these packaging technologies.

Arif Ul Alam, Pranali Rathi, H. Beshai et al.

Smart packaging of fresh produce is an emerging technology toward reduction of waste and preservation of consumer health and safety. Smart packaging systems also help to prolong the shelf life of perishable foods during transport and mass storage, which are difficult to regulate otherwise. The use of these ever-progressing technologies in the packaging of fruits has the potential to result in many positive consequences, including improved fruit quality, reduced waste, and associated improved public health. In this review, we examine the role of smart packaging in fruit packaging, current-state-of-the-art, challenges, and prospects. First, we discuss the motivation behind fruit quality monitoring and maintenance, followed by the background on the development process of fruits, factors used in determining fruit quality, and the classification of smart packaging technologies. Then, we discuss conventional freshness sensors for packaged fruits including direct and indirect freshness indicators. After that, we provide examples of possible smart packaging systems and sensors that can be used in monitoring fruits quality, followed by several strategies to mitigate premature fruit decay, and active packaging technologies. Finally, we discuss the prospects of smart packaging application for fruit quality monitoring along with the associated challenges and prospects.

M. Primožič, Ž. Knez, M. Leitgeb

Abstract Background: Bionanotechnology, as a tool for incorporation of biological molecules into nanoartifacts, is gaining more and more importance in the field of food packaging. It offers an advanced expectation of food packaging that can ensure longer shelf life of products and safer packaging with improved food quality and traceability. Scope and approach: This review recent focuses on advances in food nanopackaging, including bio-based, improved, active, and smart packaging. Special emphasis is placed on bio-based packaging, including biodegradable packaging and biocompatible packaging, which presents an alternative to most commonly used non-degradable polymer materials. Safety and environmental concerns of (bio)nanotechnology implementation in food packaging were also discussed including new EU directives. Conclusions: The use of nanoparticles and nanocomposites in food packaging increases the mechanical strength and properties of the water and oxygen barrier of packaging and may provide other benefits such as antimicrobial activity and light-blocking properties. Concerns about the migration of nanoparticles from packaging to food have been expressed, but migration tests and risk assessment are unclear. Presumed toxicity, lack of additional data from clinical trials and risk assessment studies limit the use of nanomaterials in the food packaging sector. Therefore, an assessment of benefits and risks must be defined.