Yi Liu, Jin Liang, Yue Su, Mengxuan Cao, Jun Wang, Fang Duan
ABSTRACT Polyethylene (PE) film, despite its dominant market presence in food packaging, is fundamentally limited by inadequate oxygen barrier performance and absence of intrinsic antioxidant activity, leading to accelerated oxidative spoilage of packaged foods. To overcome these constraints, this study introduces an innovative coating strategy that functionalizes PE films with a composite layer of polyvinyl alcohol (PVA), silane‐modified layered double hydroxide (ALDH) and tannic acid (TA). The optimized film (PE‐PVA/ALDH/TA 10 ) demonstrates exceptional properties, achieving an ultra‐low oxygen transmission rate of 0.033 cm 3 m −2 day −1 atm −1 and a high 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) radicals with a scavenging rate of 79.2%. Structural analysis confirms that ALDH and TA promote the formation of a dense hydrogen‐bonded network within the PVA matrix, which significantly reduces oxygen permeability while imparting strong antioxidant activity. Furthermore, the coated film retains high visible‐light transparency and exhibits exceptional UV‐blocking efficiency, reaching 97.3% in the UVC–UVB range. Preservation tests using bananas validate the material's effectiveness in delaying ripening, minimizing weight loss and maintaining fruit quality. This work presents a scalable, multifunctional packaging solution that combines ultra‐high barrier performance with antioxidant functionality for extended food preservation.
{"title":"Synergistic Enhancement of Oxygen Barrier and Antioxidant Properties in Polyethylene Films via Polyvinyl Alcohol Coating With Modified Layered Double Hydroxide and Tannic Acid for Advanced Food Preservation","authors":"Yi Liu, Jin Liang, Yue Su, Mengxuan Cao, Jun Wang, Fang Duan","doi":"10.1002/pts.70049","DOIUrl":"https://doi.org/10.1002/pts.70049","url":null,"abstract":"ABSTRACT Polyethylene (PE) film, despite its dominant market presence in food packaging, is fundamentally limited by inadequate oxygen barrier performance and absence of intrinsic antioxidant activity, leading to accelerated oxidative spoilage of packaged foods. To overcome these constraints, this study introduces an innovative coating strategy that functionalizes PE films with a composite layer of polyvinyl alcohol (PVA), silane‐modified layered double hydroxide (ALDH) and tannic acid (TA). The optimized film (PE‐PVA/ALDH/TA 10 ) demonstrates exceptional properties, achieving an ultra‐low oxygen transmission rate of 0.033 cm 3 m −2 day −1 atm −1 and a high 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) radicals with a scavenging rate of 79.2%. Structural analysis confirms that ALDH and TA promote the formation of a dense hydrogen‐bonded network within the PVA matrix, which significantly reduces oxygen permeability while imparting strong antioxidant activity. Furthermore, the coated film retains high visible‐light transparency and exhibits exceptional UV‐blocking efficiency, reaching 97.3% in the UVC–UVB range. Preservation tests using bananas validate the material's effectiveness in delaying ripening, minimizing weight loss and maintaining fruit quality. This work presents a scalable, multifunctional packaging solution that combines ultra‐high barrier performance with antioxidant functionality for extended food preservation.","PeriodicalId":19626,"journal":{"name":"Packaging Technology and Science","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2025-12-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147333460","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}
Ran Feng, Hao‐Nan Wei, Yan Liu, Tao Han, Baocai Xu, Bao‐Qiu Yang, Bao Zhang
ABSTRACT There is an urgent need in the food packaging sector to develop smart packaging systems to cope with various scenarios, such as pH‐indicating smart packaging systems. This study aims to explore the effect of incorporation of carbon quantum dots (CDs) into a corn starch/polyvinyl alcohol matrix to develop pH‐mediated fluorescent sensing smart films. CDs with an average particle size of 5.496 nm were successfully prepared using a hydrothermal method incorporating citric acid and urea as raw materials, which are rich in hydrophilic groups, especially nitrogen‐containing groups, and exhibit pH fluorescence response characteristics. The CDs presented hydrogen bonding–dominated interactions with the film while having no significant effect on the microstructure and crystal structure. They were uniformly dispersed in the films, and the loading of CDs endowed the films with UV‐shielding ability, excellent mechanical properties and thermal stability. The pH‐mediated fluorescence sensing function of the film was verified by simulating pH changes in a high‐protein food storage environment using acetic acid and ammonia, showing a 62.91% increase in fluorescence intensity from pH 3.5 to 8.5. This work provided an idea for developing a new smart packaging system.
{"title":"Corn Starch/Polyvinyl Alcohol Composite Film With pH‐Mediated Fluorescent Sensing: Carbon Quantum Dot Incorporation for Film Stability and Efficient Food Freshness Monitoring","authors":"Ran Feng, Hao‐Nan Wei, Yan Liu, Tao Han, Baocai Xu, Bao‐Qiu Yang, Bao Zhang","doi":"10.1002/pts.70038","DOIUrl":"https://doi.org/10.1002/pts.70038","url":null,"abstract":"ABSTRACT There is an urgent need in the food packaging sector to develop smart packaging systems to cope with various scenarios, such as pH‐indicating smart packaging systems. This study aims to explore the effect of incorporation of carbon quantum dots (CDs) into a corn starch/polyvinyl alcohol matrix to develop pH‐mediated fluorescent sensing smart films. CDs with an average particle size of 5.496 nm were successfully prepared using a hydrothermal method incorporating citric acid and urea as raw materials, which are rich in hydrophilic groups, especially nitrogen‐containing groups, and exhibit pH fluorescence response characteristics. The CDs presented hydrogen bonding–dominated interactions with the film while having no significant effect on the microstructure and crystal structure. They were uniformly dispersed in the films, and the loading of CDs endowed the films with UV‐shielding ability, excellent mechanical properties and thermal stability. The pH‐mediated fluorescence sensing function of the film was verified by simulating pH changes in a high‐protein food storage environment using acetic acid and ammonia, showing a 62.91% increase in fluorescence intensity from pH 3.5 to 8.5. This work provided an idea for developing a new smart packaging system.","PeriodicalId":19626,"journal":{"name":"Packaging Technology and Science","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2025-12-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/pdfdirect/10.1002/pts.70038","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147333381","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"工程技术","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Bo Li, Li Fan, Sheng Cai, Tingting Tang, Hui Chen, Kun Feng, Yanhong Bai
ABSTRACT This study aims to prepare tea polyphenol–loaded chitosan (CS‐TP) nanoparticles and incorporate them into a carboxymethyl cellulose/potato starch (CMC/S) matrix to develop an active film for pork preservation. The impacts of CS‐TP nanoparticles on the physicochemical, antioxidant and antimicrobial properties of CMC/S film were evaluated, along with the effects of composite films on pork preservation. The introduction of CS‐TP nanoparticles strengthened the mechanical strength and water vapour barrier performance of the CMC/S film while reducing its hydrophilicity. The CMC/S films containing CS‐TP nanoparticles exhibited excellent UV‐blocking and antioxidant properties, as well as strong antibacterial effects against Staphylococcus aureus and Pseudomonas aeruginosa . The in vitro release results demonstrated a sustained release of TP from the composite films, with the release kinetics fitting the Weibull model ( R 2 = 0.9742–0.9867). The release of nano‐encapsulated TP is collectively governed by surface erosion, nanostructural degradation, molecular diffusion and polymer chain relaxation. Furthermore, preservation experiments demonstrated that CMC/S films containing CS‐TP nanoparticles effectively inhibited microbial growth and oxidative deterioration in refrigerated (4°C) pork loin while preserving colour and texture properties. This eco‐friendly, sustained‐release, multifunctional material shows considerable promise for food packaging applications and provides valuable insights for designing other food preservation materials.
{"title":"Tea Polyphenol–Loaded Chitosan Nanoparticles Incorporated Into Carboxymethyl Cellulose/Potato Starch to Develop Sustained‐Release Bioactive Films for Pork Preservation","authors":"Bo Li, Li Fan, Sheng Cai, Tingting Tang, Hui Chen, Kun Feng, Yanhong Bai","doi":"10.1002/pts.70027","DOIUrl":"https://doi.org/10.1002/pts.70027","url":null,"abstract":"ABSTRACT This study aims to prepare tea polyphenol–loaded chitosan (CS‐TP) nanoparticles and incorporate them into a carboxymethyl cellulose/potato starch (CMC/S) matrix to develop an active film for pork preservation. The impacts of CS‐TP nanoparticles on the physicochemical, antioxidant and antimicrobial properties of CMC/S film were evaluated, along with the effects of composite films on pork preservation. The introduction of CS‐TP nanoparticles strengthened the mechanical strength and water vapour barrier performance of the CMC/S film while reducing its hydrophilicity. The CMC/S films containing CS‐TP nanoparticles exhibited excellent UV‐blocking and antioxidant properties, as well as strong antibacterial effects against Staphylococcus aureus and Pseudomonas aeruginosa . The in vitro release results demonstrated a sustained release of TP from the composite films, with the release kinetics fitting the Weibull model ( R 2 = 0.9742–0.9867). The release of nano‐encapsulated TP is collectively governed by surface erosion, nanostructural degradation, molecular diffusion and polymer chain relaxation. Furthermore, preservation experiments demonstrated that CMC/S films containing CS‐TP nanoparticles effectively inhibited microbial growth and oxidative deterioration in refrigerated (4°C) pork loin while preserving colour and texture properties. This eco‐friendly, sustained‐release, multifunctional material shows considerable promise for food packaging applications and provides valuable insights for designing other food preservation materials.","PeriodicalId":19626,"journal":{"name":"Packaging Technology and Science","volume":"39 2","pages":"161-180"},"PeriodicalIF":0.0,"publicationDate":"2025-10-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/pdfdirect/10.1002/pts.70027","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147330391","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"工程技术","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Huan Huang, Zhimin Zhou, Lingling Wu, Zichun Jin, Wenxiu Sun
ABSTRACT In this study, a composite antimicrobial pad with a triple‐layer structure was fabricated using poly‐ l ‐lactic acid (PLA), poly(vinyl alcohol) (PVA) and chitosan (CS) as substrates, with cinnamaldehyde (CIN) serving as the antibacterial substance. The structure was composed of PLA/5% β‐CD‐CIN as the top hydrophobic layer, PVA/CS (8/2) as the middle adhesion layer, and filter paper as the bottom absorbent layer. The result of directional liquid absorption performance confirmed that water could penetrate from the top hydrophobic side of the pad within 6 s. The antimicrobial performance showed that the pad could inhibit all tested spoilage bacteria (with an inhibition rate of > 95.0%). The TVC of chilled mutton in the blank group on Day 10 was 7.13 log CFU/g, which was above the threshold value. The application of the pad in front of the chilled mutton showed that the TVC was above the threshold (7.36 log CFU/g) at Day 16. Therefore, the composite antimicrobial pad exhibited a great potential for the preservation of chilled mutton.
{"title":"Bioactive Pad Design With Anisotropic Wettability: Synergistic Liquid Management and Antimicrobial Action for Chilled Mutton Preservation","authors":"Huan Huang, Zhimin Zhou, Lingling Wu, Zichun Jin, Wenxiu Sun","doi":"10.1002/pts.70004","DOIUrl":"https://doi.org/10.1002/pts.70004","url":null,"abstract":"ABSTRACT In this study, a composite antimicrobial pad with a triple‐layer structure was fabricated using poly‐ l ‐lactic acid (PLA), poly(vinyl alcohol) (PVA) and chitosan (CS) as substrates, with cinnamaldehyde (CIN) serving as the antibacterial substance. The structure was composed of PLA/5% β‐CD‐CIN as the top hydrophobic layer, PVA/CS (8/2) as the middle adhesion layer, and filter paper as the bottom absorbent layer. The result of directional liquid absorption performance confirmed that water could penetrate from the top hydrophobic side of the pad within 6 s. The antimicrobial performance showed that the pad could inhibit all tested spoilage bacteria (with an inhibition rate of > 95.0%). The TVC of chilled mutton in the blank group on Day 10 was 7.13 log CFU/g, which was above the threshold value. The application of the pad in front of the chilled mutton showed that the TVC was above the threshold (7.36 log CFU/g) at Day 16. Therefore, the composite antimicrobial pad exhibited a great potential for the preservation of chilled mutton.","PeriodicalId":19626,"journal":{"name":"Packaging Technology and Science","volume":"38 10","pages":"859-870"},"PeriodicalIF":0.0,"publicationDate":"2025-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147332558","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}
Ying Cao, Siqi Chen, Wenya Ma, Yabo Fu, Kunpeng Qian, Li Li
ABSTRACT Aerogels are highly valued for meat preservation; however, their mechanical properties are compromised by structural changes upon water absorption, which limits their potential applications. In this study, β‐cyclodextrin (β‐CD) was used as a carrier to encapsulate oregano essential oil (OEO), forming microcapsules (OEO/CD) that were incorporated into gelatin‐polyvinyl alcohol (Gel‐PVA) superabsorbent aerogels (Gen@Gel‐PVA). Additionally, the mechanical strength and absorbency of gelatin were improved through crosslinking with genipin (Gen). The aerogels were then applied to beef preservation to evaluate their effectiveness in maintaining freshness. Results showed that Gel‐PVA aerogels crosslinked with Gen displayed significantly enhanced properties, including a 28% increase in porosity, a 384% improvement in mechanical strength and a 57% increase in water absorption. Furthermore, the aerogels exhibited excellent antibacterial performance, as the OEO/CD‐Gen@Gel‐PVA aerogels extended the shelf life of fresh beef from 4 to 8 days at 4 °C by effectively inhibiting microbial growth, protein oxidation and lipid oxidation. The aerogels prepared in this study show considerable potential for fresh meat preservation.
{"title":"High Mechanical Strength, Absorbent Genipin‐Crosslinked Gelatin‐PVA Antibacterial Aerogel for Beef Preservation","authors":"Ying Cao, Siqi Chen, Wenya Ma, Yabo Fu, Kunpeng Qian, Li Li","doi":"10.1002/pts.70003","DOIUrl":"https://doi.org/10.1002/pts.70003","url":null,"abstract":"ABSTRACT Aerogels are highly valued for meat preservation; however, their mechanical properties are compromised by structural changes upon water absorption, which limits their potential applications. In this study, β‐cyclodextrin (β‐CD) was used as a carrier to encapsulate oregano essential oil (OEO), forming microcapsules (OEO/CD) that were incorporated into gelatin‐polyvinyl alcohol (Gel‐PVA) superabsorbent aerogels (Gen@Gel‐PVA). Additionally, the mechanical strength and absorbency of gelatin were improved through crosslinking with genipin (Gen). The aerogels were then applied to beef preservation to evaluate their effectiveness in maintaining freshness. Results showed that Gel‐PVA aerogels crosslinked with Gen displayed significantly enhanced properties, including a 28% increase in porosity, a 384% improvement in mechanical strength and a 57% increase in water absorption. Furthermore, the aerogels exhibited excellent antibacterial performance, as the OEO/CD‐Gen@Gel‐PVA aerogels extended the shelf life of fresh beef from 4 to 8 days at 4 °C by effectively inhibiting microbial growth, protein oxidation and lipid oxidation. The aerogels prepared in this study show considerable potential for fresh meat preservation.","PeriodicalId":19626,"journal":{"name":"Packaging Technology and Science","volume":"38 10","pages":"847-858"},"PeriodicalIF":0.0,"publicationDate":"2025-06-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/pdfdirect/10.1002/pts.70003","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147333652","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"工程技术","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
ABSTRACT This study developed a multifunctional intelligent film based on modified polysaccharides/gelatin (Ge) for freshness monitoring of Seriola aureovittata fillets. Structural characterization confirmed the successful synthesis of amidated pectin (AP) and oxidized carboxymethyl cellulose (OCMC). The black rice anthocyanin (BRA) pH indicator exhibited a distinct chromatic transition from light pink to dark purple across pH 3–11. Fourier transform infrared spectroscopy revealed that hydrogen bonding interactions between film components facilitated the formation of homogeneous matrices with a smooth surface morphology. Additionally, all film formulations exhibited strong oxidant activity against DPPH radical. Among all the fabricated Ge/AP/OCMC + BRA composites, the 5% BRA‐incorporated film (Ge/AP/DC‐5%) demonstrated optimal performance characteristics: enhanced mechanical strength (18.65 MPa tensile strength), superior hydrophobicity (127 ± 0.20° contact angle), improved barrier properties (3.51 × 10 −10 g/m·s·Pa water vapour permeability) and pronounced colorimetric responses to pH variations, ammonia and dimethylamine. Besides, Ge/AP/DC‐5% film could effectively monitor the freshness of S. aureovittata fillet during 4°C storage, with its colour turning from black (Day 0) to dark brown (Day 3) and light brown (Day 6) for freshness, moderate corruption and complete corruption, respectively. Meanwhile, all the other film formulations could also prevent the deterioration of S. aureovittata fillet in textural properties during 4°C storage for 6 days. These findings demonstrate the dual functionality of Ge/AP/DC‐5% as both active barrier and intelligent indicator in food packaging systems.
{"title":"Amidated Pectin/Gelatin‐Based Films Containing Black Rice Anthocyanins and Their Coating Preservation Effect on <scp><i>Seriola aureovittata</i></scp> Fillets","authors":"Yang Yi, Pengkai Wang","doi":"10.1002/pts.2904","DOIUrl":"https://doi.org/10.1002/pts.2904","url":null,"abstract":"ABSTRACT This study developed a multifunctional intelligent film based on modified polysaccharides/gelatin (Ge) for freshness monitoring of Seriola aureovittata fillets. Structural characterization confirmed the successful synthesis of amidated pectin (AP) and oxidized carboxymethyl cellulose (OCMC). The black rice anthocyanin (BRA) pH indicator exhibited a distinct chromatic transition from light pink to dark purple across pH 3–11. Fourier transform infrared spectroscopy revealed that hydrogen bonding interactions between film components facilitated the formation of homogeneous matrices with a smooth surface morphology. Additionally, all film formulations exhibited strong oxidant activity against DPPH radical. Among all the fabricated Ge/AP/OCMC + BRA composites, the 5% BRA‐incorporated film (Ge/AP/DC‐5%) demonstrated optimal performance characteristics: enhanced mechanical strength (18.65 MPa tensile strength), superior hydrophobicity (127 ± 0.20° contact angle), improved barrier properties (3.51 × 10 −10 g/m·s·Pa water vapour permeability) and pronounced colorimetric responses to pH variations, ammonia and dimethylamine. Besides, Ge/AP/DC‐5% film could effectively monitor the freshness of S. aureovittata fillet during 4°C storage, with its colour turning from black (Day 0) to dark brown (Day 3) and light brown (Day 6) for freshness, moderate corruption and complete corruption, respectively. Meanwhile, all the other film formulations could also prevent the deterioration of S. aureovittata fillet in textural properties during 4°C storage for 6 days. These findings demonstrate the dual functionality of Ge/AP/DC‐5% as both active barrier and intelligent indicator in food packaging systems.","PeriodicalId":19626,"journal":{"name":"Packaging Technology and Science","volume":"38 9","pages":"725-738"},"PeriodicalIF":0.0,"publicationDate":"2025-05-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147333387","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}
ABSTRACT This study developed hydrophobic hollow silica nanospheres and incorporated them into bio‐based coatings. These coatings were subsequently applied to the surface of E‐flute corrugated paperboard to create functional paperboard suitable for food heat retention packaging. Hollow silica nanospheres with a diameter of approximately 350 nm were prepared using a selective etching method, with methyl groups grafted onto their surface to impart hydrophobicity. An in‐depth performance analysis was then conducted to assess their microstructure, surface groups and specific surface area characteristics. To explore the effects of hydrophobic hollow silica nanospheres on paper‐based materials, they were incorporated into bio‐based coatings and applied to paper substrates. When the thickness of the CGDM coating (the bio‐based coating containing hydrophobic hollow silica nanospheres) was 10 μm, the water contact angle of the functional paperboard was measured to be 132.8°, indicating that the coating surface exhibited hydrophobicity. A thermal conductivity analysis of samples with varying coating thicknesses and compositions revealed that increasing the coating thickness helped reduce the thermal conductivity of paper‐based materials. Among the samples, CGDM@P (the bio‐based coated functional paperboard containing hydrophobic hollow silica nanospheres) demonstrated optimal heat retention performance across different coating thicknesses. The hydrophobic hollow silica nanospheres developed in this study address the limitations of paper‐based materials in terms of heat retention and hydrophobicity, thereby enhancing their potential for use in food packaging applications.
{"title":"Study on the Preparation of Hollow Silica Nanospheres and Their Heat Retention and Hydrophobicity in Paperboard Coatings","authors":"Yuanfeng Fang, Jinghua Chen, Chenlu Lin, Haolin Sun, Y.Y. Chen, Yuheng Chen, Yuheng Chen","doi":"10.1002/pts.2872","DOIUrl":"https://doi.org/10.1002/pts.2872","url":null,"abstract":"ABSTRACT This study developed hydrophobic hollow silica nanospheres and incorporated them into bio‐based coatings. These coatings were subsequently applied to the surface of E‐flute corrugated paperboard to create functional paperboard suitable for food heat retention packaging. Hollow silica nanospheres with a diameter of approximately 350 nm were prepared using a selective etching method, with methyl groups grafted onto their surface to impart hydrophobicity. An in‐depth performance analysis was then conducted to assess their microstructure, surface groups and specific surface area characteristics. To explore the effects of hydrophobic hollow silica nanospheres on paper‐based materials, they were incorporated into bio‐based coatings and applied to paper substrates. When the thickness of the CGDM coating (the bio‐based coating containing hydrophobic hollow silica nanospheres) was 10 μm, the water contact angle of the functional paperboard was measured to be 132.8°, indicating that the coating surface exhibited hydrophobicity. A thermal conductivity analysis of samples with varying coating thicknesses and compositions revealed that increasing the coating thickness helped reduce the thermal conductivity of paper‐based materials. Among the samples, CGDM@P (the bio‐based coated functional paperboard containing hydrophobic hollow silica nanospheres) demonstrated optimal heat retention performance across different coating thicknesses. The hydrophobic hollow silica nanospheres developed in this study address the limitations of paper‐based materials in terms of heat retention and hydrophobicity, thereby enhancing their potential for use in food packaging applications.","PeriodicalId":19626,"journal":{"name":"Packaging Technology and Science","volume":"38 4","pages":"283-292"},"PeriodicalIF":0.0,"publicationDate":"2024-12-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147331115","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}
Abduladheem Al-Attabi, Abdulrahman T. Ahmed, Muna S. Merza, Hussein Ghafel Shakier, Rahman S. Zabibah, Hussein Riyadh Abdul Kareem Al-Hetty, Hala Baher
Food packaging is a multidisciplinary field that includes food science, chemistry, engineering materials sciences and microbiology. Food packaging has sparked great interest in protecting the freshness and quality of foods and their raw materials from oxidation and microbial spoilage. Nanotechnology, especially electrospinning, has shown promising results in fabricating sophisticated food packaging materials. The current paper aims to review, highlight, discuss and challenge the latest electrospun food packaging studies. We will not only summarize the studies but also challenge the applied methods, materials and results. Moreover, we offer a more practical point of view regarding the industrial translation of electrospun food packaging.
{"title":"Electrospinning in Food Packaging: Current Trend and Future Direction","authors":"Abduladheem Al-Attabi, Abdulrahman T. Ahmed, Muna S. Merza, Hussein Ghafel Shakier, Rahman S. Zabibah, Hussein Riyadh Abdul Kareem Al-Hetty, Hala Baher","doi":"10.1002/pts.2809","DOIUrl":"https://doi.org/10.1002/pts.2809","url":null,"abstract":"Food packaging is a multidisciplinary field that includes food science, chemistry, engineering materials sciences and microbiology. Food packaging has sparked great interest in protecting the freshness and quality of foods and their raw materials from oxidation and microbial spoilage. Nanotechnology, especially electrospinning, has shown promising results in fabricating sophisticated food packaging materials. The current paper aims to review, highlight, discuss and challenge the latest electrospun food packaging studies. We will not only summarize the studies but also challenge the applied methods, materials and results. Moreover, we offer a more practical point of view regarding the industrial translation of electrospun food packaging.","PeriodicalId":19626,"journal":{"name":"Packaging Technology and Science","volume":"55 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2024-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140602581","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}
In recent years, conscious consumers have become an important segment of the market. In the cosmetics industry, green products are also at the forefront. The refillable packaging is a significant step in this direction. The aim of this study is to identify the drivers and barriers that affect the intention to purchase cosmetics with refillable packaging. In-depth interviews were conducted with 20 Generation Z women. Content analysis was used to identify themes, categories and subcategories in the transcripts. According to the results, the categories that drive consumers to purchase cosmetic products with refillable packaging include peer influence, marketing communication, social media, perceived benefits, brand reputation, environmental consciousness and knowledge, anticipated positive emotions, product availability and variety. The barriers identified include lack of awareness and knowledge, high prices, influencer effect, low perceived consumer effectiveness, consumers' concerns about greenwashing, product quality and status concerns, health concerns and operational barriers. These results provide a comprehensive understanding of consumers' intentions to purchase refillable packaging.
近年来，注重环保的消费者已成为市场的重要组成部分。在化妆品行业，绿色产品也走在了前列。可重复填充包装就是朝着这个方向迈出的重要一步。本研究的目的是找出影响购买可重复填充包装化妆品意向的驱动因素和障碍。我们对 20 位 Z 世代女性进行了深入访谈。采用内容分析法确定了访谈记录中的主题、类别和子类别。结果显示，促使消费者购买可重复填充包装化妆品的因素包括同伴影响、营销传播、社交媒体、可感知的益处、品牌声誉、环保意识和知识、预期的积极情绪、产品可用性和多样性。所发现的障碍包括缺乏意识和知识、价格高、影响者效应、消费者感知效果低、消费者对绿色洗涤的担忧、对产品质量和状态的担忧、对健康的担忧以及操作障碍。这些结果使我们对消费者购买可再充装包装的意向有了全面的了解。
{"title":"Drivers and Barriers Influencing Consumers' Intention to Purchase Cosmetics With Refillable Packaging","authors":"İpek Kazançoğlu, Şirin Gizem Köse, Aygül Arslan","doi":"10.1002/pts.2808","DOIUrl":"https://doi.org/10.1002/pts.2808","url":null,"abstract":"In recent years, conscious consumers have become an important segment of the market. In the cosmetics industry, green products are also at the forefront. The refillable packaging is a significant step in this direction. The aim of this study is to identify the drivers and barriers that affect the intention to purchase cosmetics with refillable packaging. In-depth interviews were conducted with 20 Generation Z women. Content analysis was used to identify themes, categories and subcategories in the transcripts. According to the results, the categories that drive consumers to purchase cosmetic products with refillable packaging include peer influence, marketing communication, social media, perceived benefits, brand reputation, environmental consciousness and knowledge, anticipated positive emotions, product availability and variety. The barriers identified include lack of awareness and knowledge, high prices, influencer effect, low perceived consumer effectiveness, consumers' concerns about greenwashing, product quality and status concerns, health concerns and operational barriers. These results provide a comprehensive understanding of consumers' intentions to purchase refillable packaging.","PeriodicalId":19626,"journal":{"name":"Packaging Technology and Science","volume":"72 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2024-04-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140602358","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}
Pectin from lemon and passion fruit peels was studied for its potential to serve as a source of biopolymer for preparation of active film. To develop a packaging film appropriate for fruits, different combinations of polyvinyl alcohol (PVA), pectin from lemon and passion fruit peel and rosemary essential oil (REO) were evaluated. Extensive characterisation of these films with respect to colour, thickness, moisture, opacity, UV absorption, tensile strength, elongation, swelling, solubility and thermal and chemical interactions was studied. Film prepared with PVA, lime and pectin peel (2:1:1 v/v) without REO and glycerol as plasticiser was found to be best based on the above properties. Additionally, the effectiveness of this film at extending the shelf life of strawberries and plums was evaluated. Physiological changes on storage were lesser in active packaged fruits as compared to unpackaged fruits. On basis of several spoilage indices studied, unpacked fruits had shelf life of less than 7 days, while those packed in active film were acceptable up to 15 days in case of strawberry and 45 in case of plums when stored at chilled temperature (6°C). Thus, use of the developed active packaging film would be beneficial for extending the marketable period of the fruits and enhancing its cost-effectiveness.
{"title":"Pectin From Fruit Peel Waste: A Sustainable Source for Production of Active Packaging Films","authors":"Sweetie R. Kanatt","doi":"10.1002/pts.2803","DOIUrl":"https://doi.org/10.1002/pts.2803","url":null,"abstract":"Pectin from lemon and passion fruit peels was studied for its potential to serve as a source of biopolymer for preparation of active film. To develop a packaging film appropriate for fruits, different combinations of polyvinyl alcohol (PVA), pectin from lemon and passion fruit peel and rosemary essential oil (REO) were evaluated. Extensive characterisation of these films with respect to colour, thickness, moisture, opacity, UV absorption, tensile strength, elongation, swelling, solubility and thermal and chemical interactions was studied. Film prepared with PVA, lime and pectin peel (2:1:1 v/v) without REO and glycerol as plasticiser was found to be best based on the above properties. Additionally, the effectiveness of this film at extending the shelf life of strawberries and plums was evaluated. Physiological changes on storage were lesser in active packaged fruits as compared to unpackaged fruits. On basis of several spoilage indices studied, unpacked fruits had shelf life of less than 7 days, while those packed in active film were acceptable up to 15 days in case of strawberry and 45 in case of plums when stored at chilled temperature (6°C). Thus, use of the developed active packaging film would be beneficial for extending the marketable period of the fruits and enhancing its cost-effectiveness.","PeriodicalId":19626,"journal":{"name":"Packaging Technology and Science","volume":"45 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2024-03-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140199384","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}
京公网安备 11010802042870号
京ICP备2023020795号-1
扫码关注我们
求助内容：
应助结果提醒方式：