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}
Eun Hwang Lee, Duk Gon Kim, Su Jung Hong, Jun Tae Kim, Gye Hwa Shin
Cellulose was successfully extracted from green algae (Ulva ohnoi) by chemical treatments. The contents of holocellulose and α-cellulose significantly increased from 37.6% and 3.3% to 82.5% and 63.3%, respectively, after whole extraction treatments. The extracted cellulose (EC) was mixed to polyvinyl alcohol (PVA) to prepare EC/PVA composite films with polyethylene glycol (PEG) or glycerol (GLY) as a plasticizer. The EC/3%PVA composite film showed the highest tensile strength of 54.42 MPa because of the high PVA content. Adding GLY steeply increased the elongation of the EC/3%PVA film from 3.12% to 126.76%, but adding PEG slightly decreased to 2.63%. The EC/1%PVA/PEG composite film showed the highest visible light transmittance of 84.47%, while the addition of zinc oxide nanoparticles (ZnO-NPs) significantly improved UV-blocking properties. In addition, the incorporation of ZnO-NPs on the EC/PVA-based composite films showed excellent antibacterial activity against six Gram-positive and Gram-negative bacteria.
{"title":"Cellulose Extraction From Green Algae, Ulva Ohnoi, and Its Application to PVA-Based Antibacterial Composite Films Incorporated With Zinc Oxide Nanoparticles","authors":"Eun Hwang Lee, Duk Gon Kim, Su Jung Hong, Jun Tae Kim, Gye Hwa Shin","doi":"10.1002/pts.2805","DOIUrl":"https://doi.org/10.1002/pts.2805","url":null,"abstract":"Cellulose was successfully extracted from green algae (<i>Ulva ohnoi</i>) by chemical treatments. The contents of holocellulose and α-cellulose significantly increased from 37.6% and 3.3% to 82.5% and 63.3%, respectively, after whole extraction treatments. The extracted cellulose (EC) was mixed to polyvinyl alcohol (PVA) to prepare EC/PVA composite films with polyethylene glycol (PEG) or glycerol (GLY) as a plasticizer. The EC/3%PVA composite film showed the highest tensile strength of 54.42 MPa because of the high PVA content. Adding GLY steeply increased the elongation of the EC/3%PVA film from 3.12% to 126.76%, but adding PEG slightly decreased to 2.63%. The EC/1%PVA/PEG composite film showed the highest visible light transmittance of 84.47%, while the addition of zinc oxide nanoparticles (ZnO-NPs) significantly improved UV-blocking properties. In addition, the incorporation of ZnO-NPs on the EC/PVA-based composite films showed excellent antibacterial activity against six Gram-positive and Gram-negative bacteria.","PeriodicalId":19626,"journal":{"name":"Packaging Technology and Science","volume":"52 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2024-03-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140199052","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}
Fawze Alnadari, Sam Al-Dalali, Abubakr Sallam, Mustapha Muhammad Nasiru, Sameh A. Korma, Mohamed Abdin, Baiome Abdelmaguid Baiome, Dyaaaldin Abdalmegeed, Chao Chen, Xiaoxiong Zeng
This present study reports the effect of different storage temperatures on the film-dried chicken breast (FDCB) by film-drying technique for 15 days, including FDCB-(−18), FDCB-4, FDCB-18, FDCB-28 and FDCB-38 (°C). Both storage time and temperature negatively affected the water-holding capacity and moisture ratio, except for FDCB-(−18). To ensure the quality of film-dried chicken meats, they were rehydrated and evaluated in terms of colour values, tissue microstructure and hardness. The results showed that the rehydrated samples FDCB-28 and FDCB-38 promoted redness loss and increased the hardness values compared with other samples at low temperatures. Moreover, the storage temperature below 28°C was the most effective strategy for best maintaining the physicochemical, antioxidative, microbiological and sensory quality of film-dried chicken samples, similar to those of raw meat. Interestingly, the FDCB-(−18), FDCB-4 and FDCB-18 samples showed a significant (p < 0.05) inhibitory effect on microbial growth and lipid oxidation for 15 days.
{"title":"Effects of Storage Temperatures and Times on Drying Chicken Breasts Using Film-Drying: A New Application of Polymeric Film for Food Preservation","authors":"Fawze Alnadari, Sam Al-Dalali, Abubakr Sallam, Mustapha Muhammad Nasiru, Sameh A. Korma, Mohamed Abdin, Baiome Abdelmaguid Baiome, Dyaaaldin Abdalmegeed, Chao Chen, Xiaoxiong Zeng","doi":"10.1002/pts.2807","DOIUrl":"https://doi.org/10.1002/pts.2807","url":null,"abstract":"This present study reports the effect of different storage temperatures on the film-dried chicken breast (FDCB) by film-drying technique for 15 days, including FDCB-(−18), FDCB-4, FDCB-18, FDCB-28 and FDCB-38 (°C). Both storage time and temperature negatively affected the water-holding capacity and moisture ratio, except for FDCB-(−18). To ensure the quality of film-dried chicken meats, they were rehydrated and evaluated in terms of colour values, tissue microstructure and hardness. The results showed that the rehydrated samples FDCB-28 and FDCB-38 promoted redness loss and increased the hardness values compared with other samples at low temperatures. Moreover, the storage temperature below 28°C was the most effective strategy for best maintaining the physicochemical, antioxidative, microbiological and sensory quality of film-dried chicken samples, similar to those of raw meat. Interestingly, the FDCB-(−18), FDCB-4 and FDCB-18 samples showed a significant (<i>p</i> < 0.05) inhibitory effect on microbial growth and lipid oxidation for 15 days.","PeriodicalId":19626,"journal":{"name":"Packaging Technology and Science","volume":"19 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2024-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140199163","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}
As food supply chains pursue sustainability, numerous questions arise from their agents, focusing on the role of reverse logistics in sustainable packaging design and its effective contribution to waste reduction and the conservation of natural resources. With the goal of developing a new multi-criteria decision-making framework, this article examines how several multi-criteria decision-making approaches can be used to facilitate the selection of sustainable product-package designs. Using a case study, the multi-criteria decision-making method analyses package design, helping decision-makers to determine and minimize the percentage of food losses at each step of the supply chain. Furthermore, the design of both the product and its packaging must encompass the entire life cycle, including materials sourcing, production, transportation, use and disposal. Achieving sustainability requires a collaborative effort among all supply chain agents, from producers to consumers. Consequently, this study aims to explore the challenges and opportunities of attaining sustainable product and packaging design in the food supply chain, emphasizing the need for a long-term, collaborative approach to sustainability. This study concludes that sustainable packaging is highly relevant in the circular food supply chain due to its direct contributions to reducing food waste, conserving resources, mitigating carbon emissions, and meeting consumer preferences for eco-friendly products. Given the consideration of relevant criteria, the multicriteria method appears to be suitable for analysing food supply chains, thanks to its systematic approach in managing the application of sustainable packaging throughout the entire process, including the production, processing, distribution, and consumption of food products.
{"title":"The Contribution of Sustainable Packaging to the Circular Food Supply Chain","authors":"João Zambujal-Oliveira, Cristina Fernandes","doi":"10.1002/pts.2802","DOIUrl":"https://doi.org/10.1002/pts.2802","url":null,"abstract":"As food supply chains pursue sustainability, numerous questions arise from their agents, focusing on the role of reverse logistics in sustainable packaging design and its effective contribution to waste reduction and the conservation of natural resources. With the goal of developing a new multi-criteria decision-making framework, this article examines how several multi-criteria decision-making approaches can be used to facilitate the selection of sustainable product-package designs. Using a case study, the multi-criteria decision-making method analyses package design, helping decision-makers to determine and minimize the percentage of food losses at each step of the supply chain. Furthermore, the design of both the product and its packaging must encompass the entire life cycle, including materials sourcing, production, transportation, use and disposal. Achieving sustainability requires a collaborative effort among all supply chain agents, from producers to consumers. Consequently, this study aims to explore the challenges and opportunities of attaining sustainable product and packaging design in the food supply chain, emphasizing the need for a long-term, collaborative approach to sustainability. This study concludes that sustainable packaging is highly relevant in the circular food supply chain due to its direct contributions to reducing food waste, conserving resources, mitigating carbon emissions, and meeting consumer preferences for eco-friendly products. Given the consideration of relevant criteria, the multicriteria method appears to be suitable for analysing food supply chains, thanks to its systematic approach in managing the application of sustainable packaging throughout the entire process, including the production, processing, distribution, and consumption of food products.","PeriodicalId":19626,"journal":{"name":"Packaging Technology and Science","volume":"52 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2024-03-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140166113","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}
Shuai Wang, Lei Wang, Chudi Mou, Guoling Fan, Yue Zhang, Yi Jiang, Xuying Liu, Hui Li
Excellent tea packaging design wins customers and enhances branding. This report studies tea packaging design elements and gives designers constructive references to efficiently improve tea packaging design. The authors of this study first obtained consumers' perception of tea packaging through card sorting and semantic differential (SD). Second, the consumers' Kansei dimensions were extracted by Procrustes analysis (PA). Third, eye tracking technology thoroughly analysed the consumers' eye movement indexes. This technology analysed eye moment as the subjects were exposed to various packaging design elements in order to identify variance, key design elements and outliers.
{"title":"Applying Kansei Engineering and Eye Movement to Packaging Design Elements—A Case of Tea Packaging Design","authors":"Shuai Wang, Lei Wang, Chudi Mou, Guoling Fan, Yue Zhang, Yi Jiang, Xuying Liu, Hui Li","doi":"10.1002/pts.2798","DOIUrl":"https://doi.org/10.1002/pts.2798","url":null,"abstract":"Excellent tea packaging design wins customers and enhances branding. This report studies tea packaging design elements and gives designers constructive references to efficiently improve tea packaging design. The authors of this study first obtained consumers' perception of tea packaging through card sorting and semantic differential (SD). Second, the consumers' Kansei dimensions were extracted by Procrustes analysis (PA). Third, eye tracking technology thoroughly analysed the consumers' eye movement indexes. This technology analysed eye moment as the subjects were exposed to various packaging design elements in order to identify variance, key design elements and outliers.","PeriodicalId":19626,"journal":{"name":"Packaging Technology and Science","volume":"135 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2024-03-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140126118","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, consumers have become more concerned about the freshness and safety of packaged food items with their shelf life and taste. Innovation in food packaging continuously evolves with various techniques, which improve or indicate the quality of the product throughout the supply chain. This review highlights the different packaging strategies for enhancing the freshness of various food products and proclaims an alternative to conventional food packaging systems. Also, this article emphasizes assorted packaging components for the safety of food products, implicating fresh and quality products for consumer health. Such packaging systems provide information on various concepts, including indicators, sensors, scavengers, absorbers and other smart integrated techniques and their application in food products. Moreover, this review highlights the need for exploration in toxicology and migration studies for industrial application and consumer health safety.
{"title":"Innovative Packaging Strategies for Freshness and Safety of Food Products: A Review","authors":"Anand Kishore, Mithul Aravind S, Pushpendra Kumar, Anupama Singh, Khushbu Kumari, Nitin Kumar","doi":"10.1002/pts.2800","DOIUrl":"https://doi.org/10.1002/pts.2800","url":null,"abstract":"In recent years, consumers have become more concerned about the freshness and safety of packaged food items with their shelf life and taste. Innovation in food packaging continuously evolves with various techniques, which improve or indicate the quality of the product throughout the supply chain. This review highlights the different packaging strategies for enhancing the freshness of various food products and proclaims an alternative to conventional food packaging systems. Also, this article emphasizes assorted packaging components for the safety of food products, implicating fresh and quality products for consumer health. Such packaging systems provide information on various concepts, including indicators, sensors, scavengers, absorbers and other smart integrated techniques and their application in food products. Moreover, this review highlights the need for exploration in toxicology and migration studies for industrial application and consumer health safety.","PeriodicalId":19626,"journal":{"name":"Packaging Technology and Science","volume":"135 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2024-03-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140126408","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}
A vehicle's long-duration impacts events are experienced during turning, braking, and accelerating and decelerating. These long-duration events are mixed with random impacts and shocks from various patterns and magnitudes. This study reports a comprehensive measurement and assessment of horizontal long-duration impact dynamics for less-than-truckload (LTL) transportation. The collected horizontal impacts were synchronized with GPS data, allowing for the geographical location and identification of the event's signatures. All critical horizontal long-duration impacts were detected by a MATLAB-based algorithm and clustered into designated groups. A maximum collected environment and statistical analysis were assessed for the collected data, including the range, mean and cumulative probabilities. The study revealed that horizontal impacts caused by left-turning and longitudinal braking are likely the most critical horizontal impacts. Additionally, lateral and longitudinal linear jerks were obtained for comparison with the EUMOS standard.
{"title":"Measuring and Assessing Long-Duration Impacts for Truck and Trailer","authors":"Changfeng Ge, David Leinberger, Kyle Dunno","doi":"10.1002/pts.2801","DOIUrl":"https://doi.org/10.1002/pts.2801","url":null,"abstract":"A vehicle's long-duration impacts events are experienced during turning, braking, and accelerating and decelerating. These long-duration events are mixed with random impacts and shocks from various patterns and magnitudes. This study reports a comprehensive measurement and assessment of horizontal long-duration impact dynamics for less-than-truckload (LTL) transportation. The collected horizontal impacts were synchronized with GPS data, allowing for the geographical location and identification of the event's signatures. All critical horizontal long-duration impacts were detected by a MATLAB-based algorithm and clustered into designated groups. A maximum collected environment and statistical analysis were assessed for the collected data, including the range, mean and cumulative probabilities. The study revealed that horizontal impacts caused by left-turning and longitudinal braking are likely the most critical horizontal impacts. Additionally, lateral and longitudinal linear jerks were obtained for comparison with the EUMOS standard.","PeriodicalId":19626,"journal":{"name":"Packaging Technology and Science","volume":"49 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2024-03-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140074262","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}
Lucas Vinícius Pierre de Andrada, Jheizon Feitoza do Nascimento Souza, Lady Daiane Costa de Sousa, Andréa Monteiro Santana Silva Brito, Ivo Diego de Lima Silva, Glória Maria Vinhas, Thieres George Freire da Silva, Natanael Lucena Ferreira, Fred Augusto Lourêdo de Brito, Adriano do Nascimento Simões
The objective was to produce an innovative biopolymeric ecofilm, using hydrotested and reused alcohol for mucilage extraction and incorporation of calcium lactate into the film. The mucilage of Nopalea cochenillifera (L.) Salm-Dyck was extracted with ethyl alcohol P.A. (99.8%) or reused alcohol after hydrodistillation (82%). Mucilage powder was hydrated (4% w/v), glycerol at a concentration of 60% and calcium lactate (0% and 2%) were added and the emulsion was then placed in the oven for 24 h to prepare the films. The innovation of this work was the recycling of the ethanol used to extract cactus mucilage in order to prepare ecofilms, which resulted in a more environmentally friendly production process. The industrial yield of mucilage extracted using distilled ethanol (1.3%) was lower than that of P.A. alcohol (3.3%). However, the mucilage extracted using distilled ethanol had a higher concentration of carbohydrates and phenolic compounds and lower levels of Na+ and K+, leading to reduced electrical conductivity. The biopolymeric ecofilm obtained was thinner (0.15 mm) and had lower solubility in water (43%) and moisture content (15%), greater transparency (12.65%) and higher tensile strength (12.91 MPa). The addition of calcium lactate in biopolymers decreased water solubility while increasing permeability and thickness. Furthermore, it enhanced the resistance and thermal stability of biopolymeric ecofilms. Thus, biopolymeric ecofilms of mucilage obtained showed potential for use in biofilms and edible coatings on fruits and vegetables, with a strong appeal for lower environmental impact and, consequently, being able to reduce manufacturing costs for the industry.
{"title":"A New Protocol for Obtaining Mucilage and Biopolymeric Ecofilms From Cacti","authors":"Lucas Vinícius Pierre de Andrada, Jheizon Feitoza do Nascimento Souza, Lady Daiane Costa de Sousa, Andréa Monteiro Santana Silva Brito, Ivo Diego de Lima Silva, Glória Maria Vinhas, Thieres George Freire da Silva, Natanael Lucena Ferreira, Fred Augusto Lourêdo de Brito, Adriano do Nascimento Simões","doi":"10.1002/pts.2799","DOIUrl":"https://doi.org/10.1002/pts.2799","url":null,"abstract":"The objective was to produce an innovative biopolymeric ecofilm, using hydrotested and reused alcohol for mucilage extraction and incorporation of calcium lactate into the film. The mucilage of <i>Nopalea cochenillifera</i> (L.) Salm-Dyck was extracted with ethyl alcohol P.A. (99.8%) or reused alcohol after hydrodistillation (82%). Mucilage powder was hydrated (4% w/v), glycerol at a concentration of 60% and calcium lactate (0% and 2%) were added and the emulsion was then placed in the oven for 24 h to prepare the films. The innovation of this work was the recycling of the ethanol used to extract cactus mucilage in order to prepare ecofilms, which resulted in a more environmentally friendly production process. The industrial yield of mucilage extracted using distilled ethanol (1.3%) was lower than that of P.A. alcohol (3.3%). However, the mucilage extracted using distilled ethanol had a higher concentration of carbohydrates and phenolic compounds and lower levels of Na<sup>+</sup> and K<sup>+</sup>, leading to reduced electrical conductivity. The biopolymeric ecofilm obtained was thinner (0.15 mm) and had lower solubility in water (43%) and moisture content (15%), greater transparency (12.65%) and higher tensile strength (12.91 MPa). The addition of calcium lactate in biopolymers decreased water solubility while increasing permeability and thickness. Furthermore, it enhanced the resistance and thermal stability of biopolymeric ecofilms. Thus, biopolymeric ecofilms of mucilage obtained showed potential for use in biofilms and edible coatings on fruits and vegetables, with a strong appeal for lower environmental impact and, consequently, being able to reduce manufacturing costs for the industry.","PeriodicalId":19626,"journal":{"name":"Packaging Technology and Science","volume":"46 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2024-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140006914","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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