D. Cáceres-Naranjo, Pablo González, María Ángeles Pérez, S. Calvo
This study addresses the challenges in designing packaging to withstand dynamic loads while considering environmental impact and avoiding polymeric materials. It introduces a novel experimental equipment capable of measuring packaging behaviour under corner impacts. The research aims to fill the gap in design tools for non‐flat impact scenarios. By measuring acceleration through dummy products, the study overcomes limitations in cushioning curves. Results offer insights into the dynamic response of packaging systems, aiding in the selection of suitable materials and configurations. Visual analysis enhances understanding of corner protection placement, optimizing energy dissipation. The developed experimental device facilitates rapid data generation, enabling scalable application to corner drop designs, thus serving as a valuable tool in packaging optimization efforts.
{"title":"Enhancing Packaging Design for Dynamic Loads: A Methodological Approach for Corner Impact Situations in Packaging","authors":"D. Cáceres-Naranjo, Pablo González, María Ángeles Pérez, S. Calvo","doi":"10.1002/pts.2843","DOIUrl":"https://doi.org/10.1002/pts.2843","url":null,"abstract":"This study addresses the challenges in designing packaging to withstand dynamic loads while considering environmental impact and avoiding polymeric materials. It introduces a novel experimental equipment capable of measuring packaging behaviour under corner impacts. The research aims to fill the gap in design tools for non‐flat impact scenarios. By measuring acceleration through dummy products, the study overcomes limitations in cushioning curves. Results offer insights into the dynamic response of packaging systems, aiding in the selection of suitable materials and configurations. Visual analysis enhances understanding of corner protection placement, optimizing energy dissipation. The developed experimental device facilitates rapid data generation, enabling scalable application to corner drop designs, thus serving as a valuable tool in packaging optimization efforts.","PeriodicalId":19626,"journal":{"name":"Packaging Technology and Science","volume":null,"pages":null},"PeriodicalIF":2.8,"publicationDate":"2024-08-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141925931","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"工程技术","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Dilara Konuk Takma, Semiha Çin, Hilal Şahin Nadeem
Andız (Juniperus drupacea L.) shell, a valuable waste produced during the production of andız molasses, was used as a natural source of bioactive compounds. The functional properties of andız shell's extract were determined under various extraction conditions including temperature, time, solid ratio and solvent type. Alginate and gelatin were selected as carbohydrate and protein‐based sources for the development of biodegradable packaging. The optimum film formulation was determined by evaluating physical properties such as thickness, tensile strength, elongation, water vapour permeability, water activity, water solubility and optical properties. In addition to the physical properties, the functional properties such as antioxidant and antimicrobial activity of biocomposite films incorporating extracts in different proportions were also evaluated. Furthermore, the potential usage of this packaging to maintain the quality of fresh meat was investigated during a 12‐day refrigerated storage at 4 °C. Periodic analyses were conducted on the samples for total aerobic mesophilic bacteria count, psychrotrophic bacteria counts, pH, colour and texture properties. The results demonstrated that the meat packaged with active films exhibited a reduction in microbial growth and maintained the quality of meat samples during storage. Therefore, the developed biodegradable active packaging material shows promising functionality for preserving fresh meat and meat products.
杜松果壳是生产杜松糖蜜过程中产生的一种有价值的废弃物，被用作生物活性化合物的天然来源。在不同的提取条件下，包括温度、时间、固体比例和溶剂类型，测定了andız贝壳提取物的功能特性。海藻酸盐和明胶被选为开发可生物降解包装的碳水化合物和蛋白质来源。通过评估厚度、拉伸强度、伸长率、水蒸气渗透性、水活性、水溶性和光学特性等物理特性，确定了最佳薄膜配方。除物理特性外，还评估了生物复合薄膜的功能特性，如不同比例提取物的抗氧化和抗菌活性。此外，在 4 °C 下冷藏 12 天期间，还研究了这种包装在保持鲜肉质量方面的潜在用途。对样品进行了定期分析，包括需氧中嗜酸细菌总数、精神营养细菌总数、pH 值、颜色和质地特性。结果表明，使用活性薄膜包装的肉类在贮藏期间减少了微生物的生长，保持了肉类样品的质量。因此，所开发的生物可降解活性包装材料在保存鲜肉和肉制品方面具有良好的功能。
{"title":"Active Biopackaging Films Enriched With Andız (Juniperus drupacea L.) Shell Extract for Fresh Meat Packaging","authors":"Dilara Konuk Takma, Semiha Çin, Hilal Şahin Nadeem","doi":"10.1002/pts.2836","DOIUrl":"https://doi.org/10.1002/pts.2836","url":null,"abstract":"Andız (Juniperus drupacea L.) shell, a valuable waste produced during the production of andız molasses, was used as a natural source of bioactive compounds. The functional properties of andız shell's extract were determined under various extraction conditions including temperature, time, solid ratio and solvent type. Alginate and gelatin were selected as carbohydrate and protein‐based sources for the development of biodegradable packaging. The optimum film formulation was determined by evaluating physical properties such as thickness, tensile strength, elongation, water vapour permeability, water activity, water solubility and optical properties. In addition to the physical properties, the functional properties such as antioxidant and antimicrobial activity of biocomposite films incorporating extracts in different proportions were also evaluated. Furthermore, the potential usage of this packaging to maintain the quality of fresh meat was investigated during a 12‐day refrigerated storage at 4 °C. Periodic analyses were conducted on the samples for total aerobic mesophilic bacteria count, psychrotrophic bacteria counts, pH, colour and texture properties. The results demonstrated that the meat packaged with active films exhibited a reduction in microbial growth and maintained the quality of meat samples during storage. Therefore, the developed biodegradable active packaging material shows promising functionality for preserving fresh meat and meat products.","PeriodicalId":19626,"journal":{"name":"Packaging Technology and Science","volume":null,"pages":null},"PeriodicalIF":2.8,"publicationDate":"2024-07-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141805603","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"工程技术","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
M. Khin, S. Ahammed, Tariq Aziz, Fahad Al‐Asmari, M. Sameeh, Haiying Cui, Lin Lin
This study is aimed at fabricating composite films by cross‐linking polyvinyl alcohol (PVA) and dialdehyde cellulose (DAC) in varying ratios using citric acid as a catalyst. The acetal formation between the two components was studied using FTIR. Characterizations of the physiochemical properties revealed that increasing the DAC ratio of the composite film improved the hydrophobicity, tensile strength and barrier properties (water vapour, UV and oxygen) of the films while reducing elongation at break (flexibility), swelling and solubility of the film in water. When the DAC ratio was elevated to 50%, the tensile strength was enhanced to 98 MPa. In comparison, flexibility diminished to 29%, the solubility of the film reduced to 10% and water vapour permeability was lower by two orders of magnitude than that of the control PVA film. The peroxide value of linoleic acid decreased from 21.2% ± 7.6 (packed with PVA film) to 9.9% ± 0.9 (packed with 50% DAC composite film) after 15 days. Furthermore, the composite films demonstrated effective absorption of UV radiation, with the order of effectiveness being UV‐C > UV‐B > UV‐A radiation. No significant difference in biodegradability was detected in the composite films with an increase in DAC ratio during indoor soil burial tests for 30 days. This study implies that the composite film could serve as an alternative sustainable packaging option, especially when transparency and high oxygen barrier properties are desired.
{"title":"Characterization of Composite Film Containing Polyvinyl Alcohol Cross‐Linked With Dialdehyde Cellulose Using Citric Acid as a Catalyst for Sustainable Packaging","authors":"M. Khin, S. Ahammed, Tariq Aziz, Fahad Al‐Asmari, M. Sameeh, Haiying Cui, Lin Lin","doi":"10.1002/pts.2841","DOIUrl":"https://doi.org/10.1002/pts.2841","url":null,"abstract":"This study is aimed at fabricating composite films by cross‐linking polyvinyl alcohol (PVA) and dialdehyde cellulose (DAC) in varying ratios using citric acid as a catalyst. The acetal formation between the two components was studied using FTIR. Characterizations of the physiochemical properties revealed that increasing the DAC ratio of the composite film improved the hydrophobicity, tensile strength and barrier properties (water vapour, UV and oxygen) of the films while reducing elongation at break (flexibility), swelling and solubility of the film in water. When the DAC ratio was elevated to 50%, the tensile strength was enhanced to 98 MPa. In comparison, flexibility diminished to 29%, the solubility of the film reduced to 10% and water vapour permeability was lower by two orders of magnitude than that of the control PVA film. The peroxide value of linoleic acid decreased from 21.2% ± 7.6 (packed with PVA film) to 9.9% ± 0.9 (packed with 50% DAC composite film) after 15 days. Furthermore, the composite films demonstrated effective absorption of UV radiation, with the order of effectiveness being UV‐C > UV‐B > UV‐A radiation. No significant difference in biodegradability was detected in the composite films with an increase in DAC ratio during indoor soil burial tests for 30 days. This study implies that the composite film could serve as an alternative sustainable packaging option, especially when transparency and high oxygen barrier properties are desired.","PeriodicalId":19626,"journal":{"name":"Packaging Technology and Science","volume":null,"pages":null},"PeriodicalIF":2.8,"publicationDate":"2024-07-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141810691","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"工程技术","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Yang Zou, Yanfen Zhang, Hui Zhang, Bin Cao, Zixin Luo, Huawei Duan
Studies have shown that fluoridated reagents for oil and water resistance are harmful to the human bodies and the environment. Consequently, the developments of nontoxic, environmentally friendly, fluorine‐free and degradable materials have received increasing attentions. Here, we introduce a novel method for fabricating a hydrophobic and oleophobic paper‐based packaging material through the application of chitosan/carnauba wax emulsions. These emulsions were prepared via high‐shear homogenization, blending melted carnauba wax with chitosan in acetic acid aqueous solutions. The stable chitosan/carnauba wax emulsion with particle size of 430 nm was prepared at the chitosan concentration of 1.5 wt%, the carnauba wax concentration of 8 wt% and temperature of 85 °C. After 10 g/m2 of chitosan/carnauba wax emulsion was applied to the paper surface, the oil and water resistance of the paper was significantly improved. The experimental results of kit rating value, oil contact angle, Cobb60 value and water contact angle were 9.5 ± 0.6, 86.6 ± 2.1°, 8.90 ± 1.62 g/m2 and 123.5 ± 2.6°, respectively. The application of chitosan/carnauba wax emulsion coating on papers provided a significantly lower water vapour transmission rate (WVTR, 78.45 ± 18.92 g/m2·24 h) and oxygen transmission rate (OTR, 94.26 ± 20.21 g/m2·24 h) as compared to the original paper, which met the needs of strawberry packaging.
{"title":"Facile Preparation of Chitosan/Carnauba Wax Emulsion‐Based Coatings for Hydrophobic and Oleophobic Cellulose‐Based Food Packaging","authors":"Yang Zou, Yanfen Zhang, Hui Zhang, Bin Cao, Zixin Luo, Huawei Duan","doi":"10.1002/pts.2835","DOIUrl":"https://doi.org/10.1002/pts.2835","url":null,"abstract":"Studies have shown that fluoridated reagents for oil and water resistance are harmful to the human bodies and the environment. Consequently, the developments of nontoxic, environmentally friendly, fluorine‐free and degradable materials have received increasing attentions. Here, we introduce a novel method for fabricating a hydrophobic and oleophobic paper‐based packaging material through the application of chitosan/carnauba wax emulsions. These emulsions were prepared via high‐shear homogenization, blending melted carnauba wax with chitosan in acetic acid aqueous solutions. The stable chitosan/carnauba wax emulsion with particle size of 430 nm was prepared at the chitosan concentration of 1.5 wt%, the carnauba wax concentration of 8 wt% and temperature of 85 °C. After 10 g/m2 of chitosan/carnauba wax emulsion was applied to the paper surface, the oil and water resistance of the paper was significantly improved. The experimental results of kit rating value, oil contact angle, Cobb60 value and water contact angle were 9.5 ± 0.6, 86.6 ± 2.1°, 8.90 ± 1.62 g/m2 and 123.5 ± 2.6°, respectively. The application of chitosan/carnauba wax emulsion coating on papers provided a significantly lower water vapour transmission rate (WVTR, 78.45 ± 18.92 g/m2·24 h) and oxygen transmission rate (OTR, 94.26 ± 20.21 g/m2·24 h) as compared to the original paper, which met the needs of strawberry packaging.","PeriodicalId":19626,"journal":{"name":"Packaging Technology and Science","volume":null,"pages":null},"PeriodicalIF":2.8,"publicationDate":"2024-07-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141815104","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"工程技术","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Global food waste remains a significant economic and environmental burden throughout the food supply chain. Oxidative degradation and microbial growth are two of the most prominent causes of post‐manufacturing food spoilage and are thus often targets of active packaging technologies that seek to maintain or improve shelf life by adding preservative functionality to the packaging material. In non‐migratory active packaging, the active agent is bound to the polymer backbone preventing its migration to the foodstuff in support of consumer demands for cleaner labels. Critical to commercial translation of such non‐migratory active packaging technologies is identifying circumstances conducive to their optimal performance as well as those for which performance falls short of predicted behaviour. Here, we present an applications study to identify conditions of optimal performance of a non‐migratory radical scavenging active packaging material, polypropylene‐graft‐polyethyleneimine (PP‐g‐PEI5), synthesized by reactive extrusion of polyethylenimine with maleic anhydride functionalized polypropylene. Polyethylenimine was selected as an active agent for its reported radical scavenging and antimicrobial behaviour. Despite introduction of a hygroscopic and relatively low molecular weight active ligand, PP‐g‐PEI5 retained desirable low water vapour transmission rates (value) and excellent mechanical properties, supporting its covalent bonding to the base polymer. Interfacial pKa was determined via a pH‐dependent characterization of surface primary amine to be 10.07 (9.66–11.42, 95% CI), explaining its antioxidant mechanism at food and beverage relevant pH values (under 7) due to radical scavenging and not transition metal sequestering behaviour. Antimicrobial efficacy was demonstrated against gram‐positive Listeria monocytogenes. Finally, a viscosity‐dependent radical scavenging assay demonstrated the efficacy of PP‐g‐PEI5 as an antioxidant active packaging material in food products up to 812.9 cPs (2.98 nmol/cm2 Troloxeq). These results suggest that these active packaging materials would be most effective in inhibiting radical induced oxidative degradation in foods and beverages of acidic to neutral pH values and viscosities from liquid to loose gel, for example, preventing lipid oxidation in salad dressings or enhancing stability of natural colours in juices or smoothies. The reported active packaging material offers industry and consumers another tool for extending the shelf life of foods while addressing clean label market demands, which may help to decrease food waste by reducing losses post‐retail due to oxidative degradation and microbial growth.
{"title":"Identifying Performance Conditions for a Radical Scavenging Active Packaging Material","authors":"Ian P. Kay, J. Goddard","doi":"10.1002/pts.2838","DOIUrl":"https://doi.org/10.1002/pts.2838","url":null,"abstract":"Global food waste remains a significant economic and environmental burden throughout the food supply chain. Oxidative degradation and microbial growth are two of the most prominent causes of post‐manufacturing food spoilage and are thus often targets of active packaging technologies that seek to maintain or improve shelf life by adding preservative functionality to the packaging material. In non‐migratory active packaging, the active agent is bound to the polymer backbone preventing its migration to the foodstuff in support of consumer demands for cleaner labels. Critical to commercial translation of such non‐migratory active packaging technologies is identifying circumstances conducive to their optimal performance as well as those for which performance falls short of predicted behaviour. Here, we present an applications study to identify conditions of optimal performance of a non‐migratory radical scavenging active packaging material, polypropylene‐graft‐polyethyleneimine (PP‐g‐PEI5), synthesized by reactive extrusion of polyethylenimine with maleic anhydride functionalized polypropylene. Polyethylenimine was selected as an active agent for its reported radical scavenging and antimicrobial behaviour. Despite introduction of a hygroscopic and relatively low molecular weight active ligand, PP‐g‐PEI5 retained desirable low water vapour transmission rates (value) and excellent mechanical properties, supporting its covalent bonding to the base polymer. Interfacial pKa was determined via a pH‐dependent characterization of surface primary amine to be 10.07 (9.66–11.42, 95% CI), explaining its antioxidant mechanism at food and beverage relevant pH values (under 7) due to radical scavenging and not transition metal sequestering behaviour. Antimicrobial efficacy was demonstrated against gram‐positive Listeria monocytogenes. Finally, a viscosity‐dependent radical scavenging assay demonstrated the efficacy of PP‐g‐PEI5 as an antioxidant active packaging material in food products up to 812.9 cPs (2.98 nmol/cm2 Troloxeq). These results suggest that these active packaging materials would be most effective in inhibiting radical induced oxidative degradation in foods and beverages of acidic to neutral pH values and viscosities from liquid to loose gel, for example, preventing lipid oxidation in salad dressings or enhancing stability of natural colours in juices or smoothies. The reported active packaging material offers industry and consumers another tool for extending the shelf life of foods while addressing clean label market demands, which may help to decrease food waste by reducing losses post‐retail due to oxidative degradation and microbial growth.","PeriodicalId":19626,"journal":{"name":"Packaging Technology and Science","volume":null,"pages":null},"PeriodicalIF":2.8,"publicationDate":"2024-07-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141821333","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"工程技术","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Kaneez Ayesha, Samran Khalid, Kashmala Chaudhary, Sadia Ansar, Muqaddas Zahid, Syed Ali Hassan, Nadia Bashir, Muhammad Naeem, Jahan Zaib Ashraf, H. Onyeaka
The changes in lifestyle patterns and the adoption of a busy life have led to the widespread acceptance of ready‐to‐cook (RTC) products, particularly meat products. Chicken patties, being a preprocessed RTC product, are consumed worldwide. This study investigates the impact of perforated modified atmosphere packaging (MAP) on the physicochemical, sensory and microbial attributes of chicken patties stored at 4 °C for 14 days. The focus is on assessing the consequences of package damage occurring at any stage of the supply chain. Perforations measuring 0.2 mm and 0.4 mm were introduced into polypropylene packaging boxes, wherein chicken patties were subsequently packaged under five distinct gas concentrations of CO2 (ranging from 0% to 50%) and O2 (ranging from 0% to 50%), alongside a constant level of 50% N2. A control group containing normal air along with perforations was included for comparison with other groups containing modified atmospheres. The results indicated that the package (PPCON9) with the highest concentration of CO2 (50%) and the lowest O2 (0%) with 0.2 mm perforations was the most effective in preserving the quality attributes of chicken patties during storage by reducing moisture loss (3%), protein denaturation (0.38%), lipid oxidation (0.54%), cooking loss (0.72%), shrinkage (0.18%), water holding capacity (5.67%), sensory losses and microbial spoilage. The highest losses occurred in the package with 0.4 mm perforations containing normal air (PPA2). The study highlights that even if a package containing a modified atmosphere is damaged, it still efficiently preserves the chicken patties compared to a damaged package containing normal air. However, leakage significantly impacts the efficiency of MAP, necessitating effective solutions to prevent losses that occur from this issue.
{"title":"Unravelling the Influence of Perforation Sizes on Physicochemical, Sensory and Microbial Attributes of Modified Atmosphere Packaged Refrigerated Chicken Patties","authors":"Kaneez Ayesha, Samran Khalid, Kashmala Chaudhary, Sadia Ansar, Muqaddas Zahid, Syed Ali Hassan, Nadia Bashir, Muhammad Naeem, Jahan Zaib Ashraf, H. Onyeaka","doi":"10.1002/pts.2834","DOIUrl":"https://doi.org/10.1002/pts.2834","url":null,"abstract":"The changes in lifestyle patterns and the adoption of a busy life have led to the widespread acceptance of ready‐to‐cook (RTC) products, particularly meat products. Chicken patties, being a preprocessed RTC product, are consumed worldwide. This study investigates the impact of perforated modified atmosphere packaging (MAP) on the physicochemical, sensory and microbial attributes of chicken patties stored at 4 °C for 14 days. The focus is on assessing the consequences of package damage occurring at any stage of the supply chain. Perforations measuring 0.2 mm and 0.4 mm were introduced into polypropylene packaging boxes, wherein chicken patties were subsequently packaged under five distinct gas concentrations of CO2 (ranging from 0% to 50%) and O2 (ranging from 0% to 50%), alongside a constant level of 50% N2. A control group containing normal air along with perforations was included for comparison with other groups containing modified atmospheres. The results indicated that the package (PPCON9) with the highest concentration of CO2 (50%) and the lowest O2 (0%) with 0.2 mm perforations was the most effective in preserving the quality attributes of chicken patties during storage by reducing moisture loss (3%), protein denaturation (0.38%), lipid oxidation (0.54%), cooking loss (0.72%), shrinkage (0.18%), water holding capacity (5.67%), sensory losses and microbial spoilage. The highest losses occurred in the package with 0.4 mm perforations containing normal air (PPA2). The study highlights that even if a package containing a modified atmosphere is damaged, it still efficiently preserves the chicken patties compared to a damaged package containing normal air. However, leakage significantly impacts the efficiency of MAP, necessitating effective solutions to prevent losses that occur from this issue.","PeriodicalId":19626,"journal":{"name":"Packaging Technology and Science","volume":null,"pages":null},"PeriodicalIF":2.8,"publicationDate":"2024-07-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141673067","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"工程技术","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Side streams from the agricultural and food industries are considered an interesting alternative source for the production of packaging materials due to their composition. However, their use often involves complex and energy‐intensive extraction of individual components. Therefore, this study investigated the application of entire potato peels, without prior extraction, to produce extruded films. Potato peels (PP) and biobased polybutylene succinate adipate (BioPBS) at 1:0, 3:2, 1:1 and 2:3 ratios were used to produce pellets and films in a two‐stage extrusion process. The influence of PP concentration, the addition of maleic anhydride and tartaric acid as compatibilizers and the addition of carnauba wax on the film properties were characterized in terms of morphological, mechanical, physicochemical and thermal properties. Films with a high PP content (50%–100%) showed weak mechanical properties. However, increasing the BioPBS content to PP/PBS 2:3 resulted in a significant increase in tensile strength and elongation at break to 6.20 MPa and 38.09%, respectively, and significantly reduced the water vapour permeability of the film to 5.5 × 10−6 gm/m2 d Pa. The use of 1% maleic anhydride had no significant effect on tensile strength (6.23 MPa), but further increased the elasticity to 65.48%, with no additional effect on barrier properties. The addition of 0.5% tartaric acid showed a similar elongation at break (56.23%) while significantly increasing the tensile strength to 6.56 MPa. The incorporation of 5% carnauba wax increased the surface hydrophobicity of the films from 69.5° to 99.7°, but at the expense of a decrease in mechanical properties.
{"title":"Development and Optimization of the Extrusion of Potato Peel–Based Biocomposite Films","authors":"Susanna Miescher, Lina Hülsmann, Selçuk Yildirim","doi":"10.1002/pts.2831","DOIUrl":"https://doi.org/10.1002/pts.2831","url":null,"abstract":"Side streams from the agricultural and food industries are considered an interesting alternative source for the production of packaging materials due to their composition. However, their use often involves complex and energy‐intensive extraction of individual components. Therefore, this study investigated the application of entire potato peels, without prior extraction, to produce extruded films. Potato peels (PP) and biobased polybutylene succinate adipate (BioPBS) at 1:0, 3:2, 1:1 and 2:3 ratios were used to produce pellets and films in a two‐stage extrusion process. The influence of PP concentration, the addition of maleic anhydride and tartaric acid as compatibilizers and the addition of carnauba wax on the film properties were characterized in terms of morphological, mechanical, physicochemical and thermal properties. Films with a high PP content (50%–100%) showed weak mechanical properties. However, increasing the BioPBS content to PP/PBS 2:3 resulted in a significant increase in tensile strength and elongation at break to 6.20 MPa and 38.09%, respectively, and significantly reduced the water vapour permeability of the film to 5.5 × 10−6 gm/m2 d Pa. The use of 1% maleic anhydride had no significant effect on tensile strength (6.23 MPa), but further increased the elasticity to 65.48%, with no additional effect on barrier properties. The addition of 0.5% tartaric acid showed a similar elongation at break (56.23%) while significantly increasing the tensile strength to 6.56 MPa. The incorporation of 5% carnauba wax increased the surface hydrophobicity of the films from 69.5° to 99.7°, but at the expense of a decrease in mechanical properties.","PeriodicalId":19626,"journal":{"name":"Packaging Technology and Science","volume":null,"pages":null},"PeriodicalIF":2.8,"publicationDate":"2024-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141675889","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"工程技术","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Citrus juices are rich sources of antioxidants, including vitamin C, but are prone to oxidation during storage. We investigated the application of gallic acid (GA), an environmentally friendly reducing agent, as active packaging to mitigate this issue. Orange juice was packaged in airtight glass containers both with and without GA‐based oxygen scavenger (GA‐OS) label and stored at 20°C and 4°C. During the storage, we monitored oxygen levels in the headspace and dissolved oxygen concentration in the orange juice, vitamin C content and browning. In the presence of GA‐OS, oxygen levels in the headspace were reduced by half in under 1 h at 21°C and within 2 h at 4°C. Dissolved oxygen concentration decreased 50% after 8 h at 21°C and after 1.2 days at 4°C. In the absence of GA‐OS, vitamin C degraded completely within 30 days at 21°C and 45 days at 4°C. In contrast, GA‐OS nearly fully preserved vitamin C for 105 days at both temperatures. Browning, quantified by delta E, escalated in GA‐OS‐absent samples to 16.79 ± 0.16 at 21°C to 12.19 ± 0.10 at 4°C, whereas GA‐OS samples exhibited no significant browning. Our results underscore GA‐OS's efficacy in preserving the quality of liquid foodstuffs, exemplified by orange juice, suggesting its broad range applicability as active packaging.
{"title":"Application of a Gallic Acid–Based Oxygen Scavenger Label for the Preservation of L‐Ascorbic Acid in Orange Juice","authors":"Nastasia M. Coray, Selçuk Yildirim","doi":"10.1002/pts.2832","DOIUrl":"https://doi.org/10.1002/pts.2832","url":null,"abstract":"Citrus juices are rich sources of antioxidants, including vitamin C, but are prone to oxidation during storage. We investigated the application of gallic acid (GA), an environmentally friendly reducing agent, as active packaging to mitigate this issue. Orange juice was packaged in airtight glass containers both with and without GA‐based oxygen scavenger (GA‐OS) label and stored at 20°C and 4°C. During the storage, we monitored oxygen levels in the headspace and dissolved oxygen concentration in the orange juice, vitamin C content and browning. In the presence of GA‐OS, oxygen levels in the headspace were reduced by half in under 1 h at 21°C and within 2 h at 4°C. Dissolved oxygen concentration decreased 50% after 8 h at 21°C and after 1.2 days at 4°C. In the absence of GA‐OS, vitamin C degraded completely within 30 days at 21°C and 45 days at 4°C. In contrast, GA‐OS nearly fully preserved vitamin C for 105 days at both temperatures. Browning, quantified by delta E, escalated in GA‐OS‐absent samples to 16.79 ± 0.16 at 21°C to 12.19 ± 0.10 at 4°C, whereas GA‐OS samples exhibited no significant browning. Our results underscore GA‐OS's efficacy in preserving the quality of liquid foodstuffs, exemplified by orange juice, suggesting its broad range applicability as active packaging.","PeriodicalId":19626,"journal":{"name":"Packaging Technology and Science","volume":null,"pages":null},"PeriodicalIF":2.8,"publicationDate":"2024-07-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141685572","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"工程技术","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Newton Carlos Santos, Raphael Lucas Jacinto Almeida, Juliana Cruz Albuquerque, Thalis Leandro Bezerra de Lima, Francisca Moisés de Sousa, Virgínia Mirtes de Alcântara Silva, M. O. P. Melo, Manoel Tolentino Leite Filho, Rosenildo dos Santos Silva, Larissa da Silva Santos Pinheiro, Alison dos Santos Oliveira, Aline Pacheco Albuquerque, Alison Bruno Borges de Sousa
In this study, dragon fruit peels were subjected to different times (5, 10, 15, 20 and 25 min) of ultrasound pretreatment (4.870 W m−2/25°C) and then freeze‐drying (FD) (−56°C/48 h) to obtain powder particles, which underwent physical–chemical, functional and structural characterisation. Additionally, the extraction of total phenolic compound (TPC) was evaluated through ultrasound‐assisted kinetics and mechanical agitation. Finally, films based on black rice starch were developed with the addition (0.5, 1.5 and 2.5%) of dragon fruit peel powder particles, and their physical, barrier, antioxidant, structural and mechanical properties were evaluated. The results obtained showed that all particles had low water content (4.21%–6.58%) and high solubility (84.62%–88.73%) with a reduction in particle size (23.21–39.32 μm). In the extraction of TPC, the synergistic effect of the tested conditions increased efficiency, reaching 686.66 mg GAE/100 g for pretreated dragon fruit peel powder particles (25 min) in 180 min of extraction. Furthermore, the type ‘A’ crystallinity structure did not change significantly with pretreatment, but there was a reduction in peak area, reflecting on relative crystallinity, with a maximum decrease of 29.04%. The starch‐based films produced with 2.5% dragon fruit peel powder particles showed low solubility (28.72%) and low water vapour permeability (5.03 × 10−8 g mm s−1 m2 Pa), however, they contained higher levels of TPC (31.78 mg GAE/100 g film) and antioxidant activity (8.17 μmol TE/g film) that were easily migrated in aqueous medium. Furthermore, they also presented low values of tensile strength at break (3.41 MPa) and Young's modulus (4.18 MPa), as well as a high value of elongation at break (45.82%). Finally, our results highlight the potential of ultrasound as a pretreatment for FD of dragon fruit peels, paving the way for the development of rice starch‐based food packaging.
在这项研究中，火龙果皮经过不同时间（5、10、15、20 和 25 分钟）的超声波预处理（4.870 W m-2/25°C），然后进行冷冻干燥（FD）（-56°C/48 小时），得到粉末颗粒，并对其进行物理化学、功能和结构表征。此外，还通过超声辅助动力学和机械搅拌对总酚类化合物（TPC）的提取进行了评估。最后，在黑米淀粉的基础上开发了添加（0.5%、1.5% 和 2.5%）火龙果果皮粉颗粒的薄膜，并对其物理、阻隔、抗氧化、结构和机械性能进行了评估。结果表明，所有颗粒的含水量均较低（4.21%-6.58%），溶解度较高（84.62%-88.73%），粒径有所减小（23.21-39.32 μm）。在提取 TPC 的过程中，试验条件的协同效应提高了提取效率，经预处理的火龙果果皮粉颗粒（25 分钟）在 180 分钟的提取过程中达到 686.66 毫克 GAE/100 克。此外，"A "型结晶结构在预处理过程中没有发生明显变化，但峰面积有所减少，反映了相对结晶度，最大降幅为 29.04%。使用 2.5% 火龙果果皮粉颗粒生产的淀粉基薄膜具有低溶解度（28.72%）和低水蒸气渗透性（5.03 × 10-8 g mm s-1 m2 Pa），但它们含有较高水平的 TPC（31.78 mg GAE/100 g 薄膜）和抗氧化活性（8.17 μmol TE/g 薄膜），在水介质中很容易迁移。此外，它们的断裂拉伸强度（3.41 兆帕）和杨氏模量（4.18 兆帕）值较低，断裂伸长率（45.82%）值较高。最后，我们的研究结果凸显了超声波作为火龙果果皮脱模预处理的潜力，为开发基于大米淀粉的食品包装铺平了道路。
{"title":"Effect of Ultrasound and Freeze‐Drying to Enhance the Extraction of Phenolic Compounds in Dragon Fruit Peels and Apply Them in Edible Starch‐Based Films","authors":"Newton Carlos Santos, Raphael Lucas Jacinto Almeida, Juliana Cruz Albuquerque, Thalis Leandro Bezerra de Lima, Francisca Moisés de Sousa, Virgínia Mirtes de Alcântara Silva, M. O. P. Melo, Manoel Tolentino Leite Filho, Rosenildo dos Santos Silva, Larissa da Silva Santos Pinheiro, Alison dos Santos Oliveira, Aline Pacheco Albuquerque, Alison Bruno Borges de Sousa","doi":"10.1002/pts.2833","DOIUrl":"https://doi.org/10.1002/pts.2833","url":null,"abstract":"In this study, dragon fruit peels were subjected to different times (5, 10, 15, 20 and 25 min) of ultrasound pretreatment (4.870 W m−2/25°C) and then freeze‐drying (FD) (−56°C/48 h) to obtain powder particles, which underwent physical–chemical, functional and structural characterisation. Additionally, the extraction of total phenolic compound (TPC) was evaluated through ultrasound‐assisted kinetics and mechanical agitation. Finally, films based on black rice starch were developed with the addition (0.5, 1.5 and 2.5%) of dragon fruit peel powder particles, and their physical, barrier, antioxidant, structural and mechanical properties were evaluated. The results obtained showed that all particles had low water content (4.21%–6.58%) and high solubility (84.62%–88.73%) with a reduction in particle size (23.21–39.32 μm). In the extraction of TPC, the synergistic effect of the tested conditions increased efficiency, reaching 686.66 mg GAE/100 g for pretreated dragon fruit peel powder particles (25 min) in 180 min of extraction. Furthermore, the type ‘A’ crystallinity structure did not change significantly with pretreatment, but there was a reduction in peak area, reflecting on relative crystallinity, with a maximum decrease of 29.04%. The starch‐based films produced with 2.5% dragon fruit peel powder particles showed low solubility (28.72%) and low water vapour permeability (5.03 × 10−8 g mm s−1 m2 Pa), however, they contained higher levels of TPC (31.78 mg GAE/100 g film) and antioxidant activity (8.17 μmol TE/g film) that were easily migrated in aqueous medium. Furthermore, they also presented low values of tensile strength at break (3.41 MPa) and Young's modulus (4.18 MPa), as well as a high value of elongation at break (45.82%). Finally, our results highlight the potential of ultrasound as a pretreatment for FD of dragon fruit peels, paving the way for the development of rice starch‐based food packaging.","PeriodicalId":19626,"journal":{"name":"Packaging Technology and Science","volume":null,"pages":null},"PeriodicalIF":2.8,"publicationDate":"2024-07-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141686800","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"工程技术","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The purpose of this study is to assess the environmental and economic impacts of the various food packaging systems offered in university food services in Canada. Toronto Metropolitan University's food service was chosen as a test case. Three systems exist in this setting: single‐use polypropylene (PP) containers, reusable PP clamshells and compostable bagasse clamshells. The goal is to understand which system has the most favourable impact regarding the Tool for the Reduction and Assessment of Chemical and other environmental Impacts' (TRACI 2.1) 10 impact categories and which system is the most financially viable through a cost analysis. The scope includes a cradle‐to‐grave life cycle assessment (LCA) consisting of raw material extraction and production, transportation, usage and end‐of‐life disposal. This study investigates the environmental impact of each packaging system for 10 000 meals consumed by students. This research follows two ISO standards, 14044:2006, and 14040:2006. These standards involve defining the goal and scope, completing a life cycle inventory (LCI) analysis, completing a life cycle impact assessment (LCIA) and interpreting the life cycle. LCI information is extracted using SimaPro v9.0. The study results reveal that the reusable PP clamshell has the least environmental impact when compared to the two other single‐use packaging alternatives for nine of the 10 environmental impact categories. The single‐use PP container has the most significant environmental impact due to its harmful material extraction, production processes and end‐of‐life emissions. The sensitivity analysis determined that if reused a minimum number of 37 times, the reusable clamshell (RU) remains favourable to the single‐use formats in nine of the 10 impact categories. Furthermore, the cost analysis reveals that the reusable packaging format is the most financially favourable when reused 16 times or more. This research concludes that single‐use food packaging options have a more significant environmental impact than reusable PP clamshells. Based on the research findings, purchasing a less harmful detergent, sourcing the packaging locally and reducing the loss rate of reusable PP clamshells could produce an even more favourable environmental impact for the reusable food packaging system.
{"title":"Environmental and Economic Analysis of Reusable and Single‐Use Food Packaging Formats in University Campus Food Services","authors":"William Ralph Snyder, Jonghun Park","doi":"10.1002/pts.2826","DOIUrl":"https://doi.org/10.1002/pts.2826","url":null,"abstract":"The purpose of this study is to assess the environmental and economic impacts of the various food packaging systems offered in university food services in Canada. Toronto Metropolitan University's food service was chosen as a test case. Three systems exist in this setting: single‐use polypropylene (PP) containers, reusable PP clamshells and compostable bagasse clamshells. The goal is to understand which system has the most favourable impact regarding the Tool for the Reduction and Assessment of Chemical and other environmental Impacts' (TRACI 2.1) 10 impact categories and which system is the most financially viable through a cost analysis. The scope includes a cradle‐to‐grave life cycle assessment (LCA) consisting of raw material extraction and production, transportation, usage and end‐of‐life disposal. This study investigates the environmental impact of each packaging system for 10 000 meals consumed by students. This research follows two ISO standards, 14044:2006, and 14040:2006. These standards involve defining the goal and scope, completing a life cycle inventory (LCI) analysis, completing a life cycle impact assessment (LCIA) and interpreting the life cycle. LCI information is extracted using SimaPro v9.0. The study results reveal that the reusable PP clamshell has the least environmental impact when compared to the two other single‐use packaging alternatives for nine of the 10 environmental impact categories. The single‐use PP container has the most significant environmental impact due to its harmful material extraction, production processes and end‐of‐life emissions. The sensitivity analysis determined that if reused a minimum number of 37 times, the reusable clamshell (RU) remains favourable to the single‐use formats in nine of the 10 impact categories. Furthermore, the cost analysis reveals that the reusable packaging format is the most financially favourable when reused 16 times or more. This research concludes that single‐use food packaging options have a more significant environmental impact than reusable PP clamshells. Based on the research findings, purchasing a less harmful detergent, sourcing the packaging locally and reducing the loss rate of reusable PP clamshells could produce an even more favourable environmental impact for the reusable food packaging system.","PeriodicalId":19626,"journal":{"name":"Packaging Technology and Science","volume":null,"pages":null},"PeriodicalIF":2.6,"publicationDate":"2024-06-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141384466","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"工程技术","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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