Haiying Cui, Jie Gao, M. Khin, Tariq Aziz, Fahad Al-Asmari, A. Alamri, M. Alhomrani, Lin Lin
A pH‐sensitive protein fibre membrane was prepared using alizarin (ALI), curcumin (CUR), gelatin, zein and cinnamaldehyde as raw materials, by electrospinning technology. The membrane was developed to detect food deterioration and extend shelf life. It was observed that the addition of CUR significantly enhanced the antioxidant and barrier properties of the membrane. The fibre membrane was responsive to pH with minimal colour alteration in response to humidity (from 20% to 80% relative humidity) and demonstrated excellent reusability along with a low detection limit for ammonia gas. Moreover, it was capable of monitoring low concentrations of bacteria in the headspace. To assess the efficacy of the membrane, a freshness monitoring and preservation study was carried out on pork stored at 4°C for 5 days. The fibre membrane not only prolonged the shelf life of meat but also allowed real‐time monitoring of its freshness. The results highlight the potential application of the prepared nanofibres in the simultaneous monitoring and preservation of meat freshness.
{"title":"Preparation and Application of pH‐Sensitive Protein Nanofibre Membrane Loaded With Alizarin and Curcumin for Meat Preservation","authors":"Haiying Cui, Jie Gao, M. Khin, Tariq Aziz, Fahad Al-Asmari, A. Alamri, M. Alhomrani, Lin Lin","doi":"10.1002/pts.2823","DOIUrl":"https://doi.org/10.1002/pts.2823","url":null,"abstract":"A pH‐sensitive protein fibre membrane was prepared using alizarin (ALI), curcumin (CUR), gelatin, zein and cinnamaldehyde as raw materials, by electrospinning technology. The membrane was developed to detect food deterioration and extend shelf life. It was observed that the addition of CUR significantly enhanced the antioxidant and barrier properties of the membrane. The fibre membrane was responsive to pH with minimal colour alteration in response to humidity (from 20% to 80% relative humidity) and demonstrated excellent reusability along with a low detection limit for ammonia gas. Moreover, it was capable of monitoring low concentrations of bacteria in the headspace. To assess the efficacy of the membrane, a freshness monitoring and preservation study was carried out on pork stored at 4°C for 5 days. The fibre membrane not only prolonged the shelf life of meat but also allowed real‐time monitoring of its freshness. The results highlight the potential application of the prepared nanofibres in the simultaneous monitoring and preservation of meat freshness.","PeriodicalId":19626,"journal":{"name":"Packaging Technology and Science","volume":null,"pages":null},"PeriodicalIF":2.6,"publicationDate":"2024-05-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141105824","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}
Yao Xu, Qian Deng, Changqing Ruan, Dan Xu, Kaifang Zeng
Fruits are highly susceptible to quality deterioration and spoilage during postharvest storage. Edible coating emerges as an effective strategy to prolong the postharvest life of fruit and enhance their quality during storage. Carboxymethyl cellulose (CMC) is a polysaccharide derivative widely applied in various industries due to its excellent barrier and mechanical properties. CMC has been utilized as an edible coating material for postharvest preservation of fruit for many years. Ongoing research is centred on the development of composite films by integrating CMC with natural biopolymers or potential active agents to augment their functionality in postharvest fruit preservation. This review consolidates findings on composite coatings of CMC combined with various materials for fruit storage and preservation, shedding light on the challenges associated with such composite coatings.
{"title":"Application of Carboxymethyl Cellulose and Its Edible Composite Coating in Fruit Preservation","authors":"Yao Xu, Qian Deng, Changqing Ruan, Dan Xu, Kaifang Zeng","doi":"10.1002/pts.2822","DOIUrl":"https://doi.org/10.1002/pts.2822","url":null,"abstract":"Fruits are highly susceptible to quality deterioration and spoilage during postharvest storage. Edible coating emerges as an effective strategy to prolong the postharvest life of fruit and enhance their quality during storage. Carboxymethyl cellulose (CMC) is a polysaccharide derivative widely applied in various industries due to its excellent barrier and mechanical properties. CMC has been utilized as an edible coating material for postharvest preservation of fruit for many years. Ongoing research is centred on the development of composite films by integrating CMC with natural biopolymers or potential active agents to augment their functionality in postharvest fruit preservation. This review consolidates findings on composite coatings of CMC combined with various materials for fruit storage and preservation, shedding light on the challenges associated with such composite coatings.","PeriodicalId":19626,"journal":{"name":"Packaging Technology and Science","volume":null,"pages":null},"PeriodicalIF":2.6,"publicationDate":"2024-05-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141116995","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 safety of food products is of prime importance for consumers and manufacturers. Many means can be used to validate a food product's safety before it is consumed. This study is about the preparation, characterization and evaluation of a generally recognized as safe (GRAS) sensitive colorimetric sensor that detects volatile gases (TVB‐N) resulting from fish spoilage, thus indicating the pH variation of packaged fish products. This is performed by coating a thin layer of ink sensors on the surface of the supporting matrix (corona‐treated PET). Various visual pH indicators were prepared based on black rice anthocyanin as an FDA‐approved dye. Black rice, which contains more than 80% cyanidin‐3‐glucoside, is the most prevalent anthocyanin component. Because of its low toxicity and high concentration, it can be utilized as a natural food colourant. pH indicators based on black rice can show distinct colours in various pH: from red (low pH) to violet (4–6) and deep purple/blue (6–7), blue (7–9) to yellowish/light brown (9–13) throughout the acid–base reaction by the analyte. The ink formulation was prepared by incorporating a binder system (PVOH‐PEG) for higher surface wettability, a crosslinking agent (citric acid) for higher adhesion, an antifoaming agent (natural vanillin) and acetic acid as a pH fixing agent. Corona treatments affected substrate surface chemistry in this study. The samples with thermal treatment passed the ASTM D3330 tape test, the 8000 passages for dry sponge and the 25 passages for wet sponge through the abrasion method. Anthocyanin concentration in formulated ink based on calculation by UV–vis spectra is 0.240 mg/100 g. Sensitivity tests towards TVB‐N gases were carried out at a temperature of 4°C to evaluate the performance of colorimetric films with formulated ink along with thermal treatment (temperature: 165°C, time: 5 min) using the volatile gases emitted by the fish sample inside the package.
{"title":"Characterization of a Food‐Safe Colorimetric Indicator Based on Black Rice Anthocyanin/PET Films for Visual Analysis of Fish Spoilage","authors":"Maryam Ameri, A. Ajji, Samuel Kessler","doi":"10.1002/pts.2824","DOIUrl":"https://doi.org/10.1002/pts.2824","url":null,"abstract":"The safety of food products is of prime importance for consumers and manufacturers. Many means can be used to validate a food product's safety before it is consumed. This study is about the preparation, characterization and evaluation of a generally recognized as safe (GRAS) sensitive colorimetric sensor that detects volatile gases (TVB‐N) resulting from fish spoilage, thus indicating the pH variation of packaged fish products. This is performed by coating a thin layer of ink sensors on the surface of the supporting matrix (corona‐treated PET). Various visual pH indicators were prepared based on black rice anthocyanin as an FDA‐approved dye. Black rice, which contains more than 80% cyanidin‐3‐glucoside, is the most prevalent anthocyanin component. Because of its low toxicity and high concentration, it can be utilized as a natural food colourant. pH indicators based on black rice can show distinct colours in various pH: from red (low pH) to violet (4–6) and deep purple/blue (6–7), blue (7–9) to yellowish/light brown (9–13) throughout the acid–base reaction by the analyte. The ink formulation was prepared by incorporating a binder system (PVOH‐PEG) for higher surface wettability, a crosslinking agent (citric acid) for higher adhesion, an antifoaming agent (natural vanillin) and acetic acid as a pH fixing agent. Corona treatments affected substrate surface chemistry in this study. The samples with thermal treatment passed the ASTM D3330 tape test, the 8000 passages for dry sponge and the 25 passages for wet sponge through the abrasion method. Anthocyanin concentration in formulated ink based on calculation by UV–vis spectra is 0.240 mg/100 g. Sensitivity tests towards TVB‐N gases were carried out at a temperature of 4°C to evaluate the performance of colorimetric films with formulated ink along with thermal treatment (temperature: 165°C, time: 5 min) using the volatile gases emitted by the fish sample inside the package.","PeriodicalId":19626,"journal":{"name":"Packaging Technology and Science","volume":null,"pages":null},"PeriodicalIF":2.6,"publicationDate":"2024-05-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141126421","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}
Zhuolin Liu, He Wang, Jiaxin Yi, Wenya Ma, Xiaofang Liu, Xiaohan Chen, Ying Cao, Li Li
A functional edible film containing Pickering emulsion (PE) loaded with oregano essential oil (OEO) was developed. The sustained release of OEO in muffins significantly delayed muffin decay at 25°C (p < 0.05). According to the influence of oxygen permeability, antibacterial activity and mechanical properties of the active film, the optimum preparation conditions of PE were determined by orthogonal experiment. Peroxide values (POVs), total viable count (TVC) and yeast and mould count (YMC) were significantly lower compared with the blank group. On Day 6, the POV in the experimental group was 63% that of the blank group. TVC and YMC were 3.20 and 1.86 lg CFU/g on Day 9, respectively (TVC ≤ 1500 CFU/g; YMC ≤ 100 CFU/g), extending muffins shelf life to 6–7 days in practical preservation at 25°C. Thus, the edible PE loaded with OEO film provided sustained release, effectively slowing muffin quality deterioration and extending shelf life, making it a promising choice for future high‐fat food packaging.
{"title":"Pickering Emulsion Edible Film Loaded With Oregano Essential Oil and Application in Muffin Preservation","authors":"Zhuolin Liu, He Wang, Jiaxin Yi, Wenya Ma, Xiaofang Liu, Xiaohan Chen, Ying Cao, Li Li","doi":"10.1002/pts.2820","DOIUrl":"https://doi.org/10.1002/pts.2820","url":null,"abstract":"A functional edible film containing Pickering emulsion (PE) loaded with oregano essential oil (OEO) was developed. The sustained release of OEO in muffins significantly delayed muffin decay at 25°C (p < 0.05). According to the influence of oxygen permeability, antibacterial activity and mechanical properties of the active film, the optimum preparation conditions of PE were determined by orthogonal experiment. Peroxide values (POVs), total viable count (TVC) and yeast and mould count (YMC) were significantly lower compared with the blank group. On Day 6, the POV in the experimental group was 63% that of the blank group. TVC and YMC were 3.20 and 1.86 lg CFU/g on Day 9, respectively (TVC ≤ 1500 CFU/g; YMC ≤ 100 CFU/g), extending muffins shelf life to 6–7 days in practical preservation at 25°C. Thus, the edible PE loaded with OEO film provided sustained release, effectively slowing muffin quality deterioration and extending shelf life, making it a promising choice for future high‐fat food packaging.","PeriodicalId":19626,"journal":{"name":"Packaging Technology and Science","volume":null,"pages":null},"PeriodicalIF":2.6,"publicationDate":"2024-05-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140980443","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}
Milad Tavar, H. Rabbani, R. Gholami, Ebrahim Ahmadi, F. Kurtulmuş
This study investigated the effect of packaging conditions on the properties of peeled garlic during storage, and the results have been evaluated using statistical analysis and artificial neural network (ANN). Peeled garlic was packed with polyethylene (PE) film and polyethylene film equipped with nanoparticles (2% nanoclay) and filled into the packages using ambient and modified atmospheres (1% O2, 5% CO2 and 94% N2). A group of packages was also packed under vacuum conditions. The packaged samples were stored at 25°C, 4°C and −18°C for 35 days. Colour indices (a*, b* and L*), chemical properties (pH and TSS) and mechanical properties (Fmax and Emod) of the peeled garlic were measured during the storage time. The final results showed that the use of nanofilm and modified atmosphere had a positive effect on maintaining the quality of peeled garlic during the storage. On the other hand, the temperature changes showed that the freezing temperature had a negative effect on the garlic quality (properties) during the storage period. The statistical analysis results of the data showed the significant effect of treatments and their interactions on properties at levels of 1% and 5%. The results of ANN showed that the peeled garlic properties (physical, chemical and mechanical) could be predicted with the highest performance scores. The most successful ANN models were identified for each property, with the Trainbr learning algorithm and Tansig transfer function yielding the highest prediction scores for physical (R2 > 0.90) and chemical properties; on the other hand, Logsig was most successful for mechanical properties (R2 > 0.84).
{"title":"Investigating the Effect of Packaging Conditions on the Properties of Peeled Garlic by Using Artificial Neural Network (ANN)","authors":"Milad Tavar, H. Rabbani, R. Gholami, Ebrahim Ahmadi, F. Kurtulmuş","doi":"10.1002/pts.2819","DOIUrl":"https://doi.org/10.1002/pts.2819","url":null,"abstract":"This study investigated the effect of packaging conditions on the properties of peeled garlic during storage, and the results have been evaluated using statistical analysis and artificial neural network (ANN). Peeled garlic was packed with polyethylene (PE) film and polyethylene film equipped with nanoparticles (2% nanoclay) and filled into the packages using ambient and modified atmospheres (1% O2, 5% CO2 and 94% N2). A group of packages was also packed under vacuum conditions. The packaged samples were stored at 25°C, 4°C and −18°C for 35 days. Colour indices (a*, b* and L*), chemical properties (pH and TSS) and mechanical properties (Fmax and Emod) of the peeled garlic were measured during the storage time. The final results showed that the use of nanofilm and modified atmosphere had a positive effect on maintaining the quality of peeled garlic during the storage. On the other hand, the temperature changes showed that the freezing temperature had a negative effect on the garlic quality (properties) during the storage period. The statistical analysis results of the data showed the significant effect of treatments and their interactions on properties at levels of 1% and 5%. The results of ANN showed that the peeled garlic properties (physical, chemical and mechanical) could be predicted with the highest performance scores. The most successful ANN models were identified for each property, with the Trainbr learning algorithm and Tansig transfer function yielding the highest prediction scores for physical (R2 > 0.90) and chemical properties; on the other hand, Logsig was most successful for mechanical properties (R2 > 0.84).","PeriodicalId":19626,"journal":{"name":"Packaging Technology and Science","volume":null,"pages":null},"PeriodicalIF":2.6,"publicationDate":"2024-05-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140978713","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}
Because arthritis and limited dexterity affect at least 25% of the US adult population (1) and these issues can make packaging more difficult to open, there has been an overall increase in interest about inclusive packaging (2). Inclusive packaging is designed to ensure that the largest number of consumers possible will be able to open a package without serious difficulty. When designing for those with arthritis, testing is often done using simulation technologies that impair hand and joint movements, such as the Cambridge Simulation Gloves (CSG). However, not all packages have been evaluated for inclusive design, and as such, the goal of this study was to use CSG to evaluate several representative packages currently in the marketplace for inclusivity and to redesign the one deemed most challenging for those with impaired dexterity. The study evaluated product packages that were deemed non‐inclusive, identified common trends between these products, including the necessity for fine finger movements, existence of small gripping areas, and opening mechanisms with little clearance between the two surfaces. Of the products examined, a common aspirin package, was found to be the most difficult to open—it was nearly impossible to lift the seal while wearing the CSG and the package required the most time to open. As such, this product was selected to undergo redesign, and this redesign focused on the tamper evident induction seal. The redesign process involved prototyping an included finger loop and then testing the prototypes using the CSG. This led to a final design consisting of a loop attached to the induction seal, which was then tested with the CSG to evaluate its effectiveness. This study shows the utility of incorporating the CSG into the preliminary design process as opposed to only at the final test of the product. Furthermore, the findings of the study strongly suggest that in designing inclusive packaging for those with limited dexterity, decreasing the required fine finger and joint movements and increasing the gripping areas, especially those involved in the opening mechanism of the package, are the most useful changes to make.
{"title":"Enhancing Package Ergonomics for Arthritis Consumers: A Case Study","authors":"Perian Reese, R. Andrew Hurley, G. Cavender","doi":"10.1002/pts.2821","DOIUrl":"https://doi.org/10.1002/pts.2821","url":null,"abstract":"Because arthritis and limited dexterity affect at least 25% of the US adult population (1) and these issues can make packaging more difficult to open, there has been an overall increase in interest about inclusive packaging (2). Inclusive packaging is designed to ensure that the largest number of consumers possible will be able to open a package without serious difficulty. When designing for those with arthritis, testing is often done using simulation technologies that impair hand and joint movements, such as the Cambridge Simulation Gloves (CSG). However, not all packages have been evaluated for inclusive design, and as such, the goal of this study was to use CSG to evaluate several representative packages currently in the marketplace for inclusivity and to redesign the one deemed most challenging for those with impaired dexterity. The study evaluated product packages that were deemed non‐inclusive, identified common trends between these products, including the necessity for fine finger movements, existence of small gripping areas, and opening mechanisms with little clearance between the two surfaces. Of the products examined, a common aspirin package, was found to be the most difficult to open—it was nearly impossible to lift the seal while wearing the CSG and the package required the most time to open. As such, this product was selected to undergo redesign, and this redesign focused on the tamper evident induction seal. The redesign process involved prototyping an included finger loop and then testing the prototypes using the CSG. This led to a final design consisting of a loop attached to the induction seal, which was then tested with the CSG to evaluate its effectiveness. This study shows the utility of incorporating the CSG into the preliminary design process as opposed to only at the final test of the product. Furthermore, the findings of the study strongly suggest that in designing inclusive packaging for those with limited dexterity, decreasing the required fine finger and joint movements and increasing the gripping areas, especially those involved in the opening mechanism of the package, are the most useful changes to make.","PeriodicalId":19626,"journal":{"name":"Packaging Technology and Science","volume":null,"pages":null},"PeriodicalIF":2.6,"publicationDate":"2024-05-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140985022","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}
Polybutylene adipate terephthalate (PBAT) and zinc oxide nanoparticles (ZnO NP) are among the most studied when it comes to address biodegradability and antimicrobial properties of materials for food packaging. This work presents a critical review of recent scientific literature with a focus on the impact in functional, physic‐mechanical properties, compostability and on safety. The properties of the nanoparticles, such as morphology and size reported are reviewed together with the range of concentrations and methods of incorporation in the PBAT matrix. The effect on antimicrobial and antioxidant activities, thermostability, tensile and optical properties, as well as on mass transfer properties (barrier to moisture and gases and migration into foods) is discussed. The properties of PBAT/ZnO depend on particle size, shape and concentration of the ZnO NP. Particles with higher surface area and smallest size are reported to have the best performance (usually the spherical shaped). However, information on the morphology/size of the nanoparticle is often not provided. The typical concentration of NP incorporation ranges from 0.5 to 5%, but the interpretation of results regarding the effect of concentration is highly limited due to poor information on the statistical significance of the results, particularly for low concentrations of incorporation. Another limitation found regards the film production method, because most of the studies are based in films prepared by solvent‐casting and not by extrusion. Antimicrobial activity is directly linked with the concentration of ZnO NP. Most studies applied in vitro experiments and not tests in real foods (in situ). Zinc migration can occur as the whole nanoparticle or in the ionic form. Studies indicate that migration of ZnO in the nano form is not expected if the nanoparticle is completely embedded in a polymeric matrix, which can be confirmed by some well‐established techniques. However, studies focusing on migration from other matrices are lacking. Further investigations are needed to achieve a balanced incorporation of ZnO NP considering the particle activity and zinc migration and to evaluate the impact on safety when used in food packaging.
{"title":"Use of Zinc Oxide Nanoparticles Incorporated in Polybutylene Adipate Terephthalate for Food Packaging. A Focus on the Impact in Functional and Physic‐Mechanical Properties and on Migration Thereof","authors":"Ana Rita Mendes, Paula Teixeira, F. Poças","doi":"10.1002/pts.2816","DOIUrl":"https://doi.org/10.1002/pts.2816","url":null,"abstract":"Polybutylene adipate terephthalate (PBAT) and zinc oxide nanoparticles (ZnO NP) are among the most studied when it comes to address biodegradability and antimicrobial properties of materials for food packaging. This work presents a critical review of recent scientific literature with a focus on the impact in functional, physic‐mechanical properties, compostability and on safety. The properties of the nanoparticles, such as morphology and size reported are reviewed together with the range of concentrations and methods of incorporation in the PBAT matrix. The effect on antimicrobial and antioxidant activities, thermostability, tensile and optical properties, as well as on mass transfer properties (barrier to moisture and gases and migration into foods) is discussed. The properties of PBAT/ZnO depend on particle size, shape and concentration of the ZnO NP. Particles with higher surface area and smallest size are reported to have the best performance (usually the spherical shaped). However, information on the morphology/size of the nanoparticle is often not provided. The typical concentration of NP incorporation ranges from 0.5 to 5%, but the interpretation of results regarding the effect of concentration is highly limited due to poor information on the statistical significance of the results, particularly for low concentrations of incorporation. Another limitation found regards the film production method, because most of the studies are based in films prepared by solvent‐casting and not by extrusion. Antimicrobial activity is directly linked with the concentration of ZnO NP. Most studies applied in vitro experiments and not tests in real foods (in situ). Zinc migration can occur as the whole nanoparticle or in the ionic form. Studies indicate that migration of ZnO in the nano form is not expected if the nanoparticle is completely embedded in a polymeric matrix, which can be confirmed by some well‐established techniques. However, studies focusing on migration from other matrices are lacking. Further investigations are needed to achieve a balanced incorporation of ZnO NP considering the particle activity and zinc migration and to evaluate the impact on safety when used in food packaging.","PeriodicalId":19626,"journal":{"name":"Packaging Technology and Science","volume":null,"pages":null},"PeriodicalIF":2.6,"publicationDate":"2024-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141003254","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}
Plastic or bioplastic? Which is the least impactful flexible packaging solution for the environment? In literature, few works try to answer this question, and most of them are focused on food packaging applications, comparing only polylactic acid (PLA) with polyethylene terephthalate (PET) or other virgin plastics. Besides these lacks in the literature, this work aims at contributing to the scientific knowledge, helping in the meanwhile packaging companies to choose the best solution also for hygienic and sanitary applications as far as the environmental impact is concerned. The study is focused on the life cycle assessment of four solutions made of maize starch, PLA and polybutylene adipate terephthalate (PBAT), low‐density polyethylene (LDPE) and a recycled LDPE (R‐LDPE). The functional unit was a flexible packaging containing 10 sanitary towels. Primary data were retrieved thanks to an Italian company, whereas secondary data were extracted from the Ecoinvent 3.7 database. The SimaPro 9.4 software has been used to calculate the global warming, water consumption, acidification and abiotic depletion of elements and fossil fuels of each packaging solution. The results show that the raw materials and packaging production are the most impactful phases during the life cycle of plastics and bioplastics packaging, if compared to the distribution phase, the auxiliary materials involved and the final disposal. Great benefits could be gained using recycled plastics, which allow to reduce the extraction of virgin materials and overall appear as the best solution from an environmental point of view to package also sanitary products.
{"title":"Plastic Versus Bioplastic as Packaging for Sanitary Products: The Environmental Impacts Comparison","authors":"R. Stefanini, Arianna Paini, Giuseppe Vignali","doi":"10.1002/pts.2814","DOIUrl":"https://doi.org/10.1002/pts.2814","url":null,"abstract":"Plastic or bioplastic? Which is the least impactful flexible packaging solution for the environment? In literature, few works try to answer this question, and most of them are focused on food packaging applications, comparing only polylactic acid (PLA) with polyethylene terephthalate (PET) or other virgin plastics. Besides these lacks in the literature, this work aims at contributing to the scientific knowledge, helping in the meanwhile packaging companies to choose the best solution also for hygienic and sanitary applications as far as the environmental impact is concerned. The study is focused on the life cycle assessment of four solutions made of maize starch, PLA and polybutylene adipate terephthalate (PBAT), low‐density polyethylene (LDPE) and a recycled LDPE (R‐LDPE). The functional unit was a flexible packaging containing 10 sanitary towels. Primary data were retrieved thanks to an Italian company, whereas secondary data were extracted from the Ecoinvent 3.7 database. The SimaPro 9.4 software has been used to calculate the global warming, water consumption, acidification and abiotic depletion of elements and fossil fuels of each packaging solution. The results show that the raw materials and packaging production are the most impactful phases during the life cycle of plastics and bioplastics packaging, if compared to the distribution phase, the auxiliary materials involved and the final disposal. Great benefits could be gained using recycled plastics, which allow to reduce the extraction of virgin materials and overall appear as the best solution from an environmental point of view to package also sanitary products.","PeriodicalId":19626,"journal":{"name":"Packaging Technology and Science","volume":null,"pages":null},"PeriodicalIF":2.6,"publicationDate":"2024-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141043143","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}
E. Paulsen, S. Barrios, Nicolas Bogdanoff, Gabriel Coelho Leandro, G. A. Valencia
Strawberry (Fragaria × ananassa) is a valuable crop cultivated worldwide. This fruit is mainly consumed fresh and is an important source of vitamin C, fat‐soluble vitamins and carotenoids. However, fresh strawberries (FS) have a limited shelf life. Conventionally, the shelf life of FS has been extended using refrigeration coupled with modified atmosphere packaging (MAP) technology in traditional petroleum‐based polymeric films. Nonetheless, other packaging technologies such as biopolymeric packaging films and edible coatings can also be used to preserve FS with the advantage of presenting similar shelf‐life extension with lower environmental impact. This review article focused on the analysis of the main factors limiting FS' shelf life, as well as a critical discussion about the use of different packaging technologies as alternatives to increasing FS' shelf life. The revised literature revealed that FS are susceptible to microbial deterioration, weight loss and sensory quality decay. Traditional MAP technology can extend the shelf life of FS to 15 days, depending on the gas composition and storage temperature. Meanwhile, active biopolymeric films and edible coatings can be used as emerging alternatives to extend the shelf life of FS. In general, most studies have produced active films and coatings with the objective of reducing microbial growth, weight loss and sensory quality decay of strawberries during storage. Biopolymeric films and edible coatings applied in strawberries can increase the shelf life of these fruits to a similar extent as traditional MAP. The combination of MAP with biopolymeric films and edible coatings could be explored as an alternative to increase the shelf life of FS.
{"title":"Recent Progress in Modified Atmosphere Packaging and Biopolymeric Films and Coatings for Fresh Strawberry Shelf‐Life Extension","authors":"E. Paulsen, S. Barrios, Nicolas Bogdanoff, Gabriel Coelho Leandro, G. A. Valencia","doi":"10.1002/pts.2817","DOIUrl":"https://doi.org/10.1002/pts.2817","url":null,"abstract":"Strawberry (Fragaria × ananassa) is a valuable crop cultivated worldwide. This fruit is mainly consumed fresh and is an important source of vitamin C, fat‐soluble vitamins and carotenoids. However, fresh strawberries (FS) have a limited shelf life. Conventionally, the shelf life of FS has been extended using refrigeration coupled with modified atmosphere packaging (MAP) technology in traditional petroleum‐based polymeric films. Nonetheless, other packaging technologies such as biopolymeric packaging films and edible coatings can also be used to preserve FS with the advantage of presenting similar shelf‐life extension with lower environmental impact. This review article focused on the analysis of the main factors limiting FS' shelf life, as well as a critical discussion about the use of different packaging technologies as alternatives to increasing FS' shelf life. The revised literature revealed that FS are susceptible to microbial deterioration, weight loss and sensory quality decay. Traditional MAP technology can extend the shelf life of FS to 15 days, depending on the gas composition and storage temperature. Meanwhile, active biopolymeric films and edible coatings can be used as emerging alternatives to extend the shelf life of FS. In general, most studies have produced active films and coatings with the objective of reducing microbial growth, weight loss and sensory quality decay of strawberries during storage. Biopolymeric films and edible coatings applied in strawberries can increase the shelf life of these fruits to a similar extent as traditional MAP. The combination of MAP with biopolymeric films and edible coatings could be explored as an alternative to increase the shelf life of FS.","PeriodicalId":19626,"journal":{"name":"Packaging Technology and Science","volume":null,"pages":null},"PeriodicalIF":2.6,"publicationDate":"2024-04-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140667831","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}
Yanela Martínez‐Tenorio, N. Ramírez‐Corona, M. Jiménez-Munguía, A. López‐Malo, E. Mani‐López
Antimicrobial low‐density polyethylene (LDPE) films were developed by adding 0%, 0.5%, 1.0%, 2.5% and 5.0% (w/w) of Mexican oregano essential oil (OEO) or potassium sorbate (PS) as a positive antifungal control to inhibit the growth of Penicillium expansum, Penicillium citrinum and Aspergillus niger in vitro. Three methods of adding OEO in LDPE were evaluated; the best OEO yield in film was achieved when OEO was incorporated after laminating (88%); otherwise, when added into cool‐melting resin, OEO lost up to 91.5% from LDPE and completely volatilized (>99%) when combined with the resin before melting. PS yields in LDPE film were > 88% when incorporated into cool‐melted resin. Antimicrobial films with 2.5% or 5.0% (w/w) OEO or PS delayed the growth of P. expansum and P. citrinum for up to 4–5 days, and for A. niger, only films with 5.0% of OEO retarded its growth for 5 days. The modified Gompertz model was used to describe mould growth response, obtaining the parameters A (maximum growth), μm (maximum growth rate) and λ (lag phase), which correctly fit the data. P. citrinum was the most sensitive mould, and A. niger was the most resistant to the tested antimicrobials. The addition of antimicrobial agents significantly (p < 0.05) impacted the physical and mechanical properties of the LDPE films, wherein thickness and puncture strength were increased, and the colour changed (reducing the transparency and promoting the yellowness). In contrast, the water vapour transmission rate was dropped only by incorporating PS.
{"title":"Development of Antifungal Packaging From Low‐Density Polyethylene With Essential Oil of Oregano and Potassium Sorbate","authors":"Yanela Martínez‐Tenorio, N. Ramírez‐Corona, M. Jiménez-Munguía, A. López‐Malo, E. Mani‐López","doi":"10.1002/pts.2813","DOIUrl":"https://doi.org/10.1002/pts.2813","url":null,"abstract":"Antimicrobial low‐density polyethylene (LDPE) films were developed by adding 0%, 0.5%, 1.0%, 2.5% and 5.0% (w/w) of Mexican oregano essential oil (OEO) or potassium sorbate (PS) as a positive antifungal control to inhibit the growth of Penicillium expansum, Penicillium citrinum and Aspergillus niger in vitro. Three methods of adding OEO in LDPE were evaluated; the best OEO yield in film was achieved when OEO was incorporated after laminating (88%); otherwise, when added into cool‐melting resin, OEO lost up to 91.5% from LDPE and completely volatilized (>99%) when combined with the resin before melting. PS yields in LDPE film were > 88% when incorporated into cool‐melted resin. Antimicrobial films with 2.5% or 5.0% (w/w) OEO or PS delayed the growth of P. expansum and P. citrinum for up to 4–5 days, and for A. niger, only films with 5.0% of OEO retarded its growth for 5 days. The modified Gompertz model was used to describe mould growth response, obtaining the parameters A (maximum growth), μm (maximum growth rate) and λ (lag phase), which correctly fit the data. P. citrinum was the most sensitive mould, and A. niger was the most resistant to the tested antimicrobials. The addition of antimicrobial agents significantly (p < 0.05) impacted the physical and mechanical properties of the LDPE films, wherein thickness and puncture strength were increased, and the colour changed (reducing the transparency and promoting the yellowness). In contrast, the water vapour transmission rate was dropped only by incorporating PS.","PeriodicalId":19626,"journal":{"name":"Packaging Technology and Science","volume":null,"pages":null},"PeriodicalIF":2.6,"publicationDate":"2024-04-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140668610","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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