Child resistant closures (CRCs) are an effective deterrent in preventing inadvertent poisoning in young children. Nevertheless, investigations since their debut have shown that users in different parts of the world do not embrace this safety package due to their opening mechanism. In this study, consumers who have interacted with pharmaceutical CRCs in Ghana within the West African sub-region were interrogated to assess their experiences and perception. The assessments centred on consumer attitudes towards using CRCs generally, as well as their understanding of and importance for CRCs, the types that are available, observed cases of unintended medicinal child poisoning, ease of opening and injuries/accidents caused by them. The two observed CRCs used in the region were push and turn and squeeze and turn closures, with the former being the most popular. Regardless of educational level, consumers within the region had little understanding of how CRCs worked and how important they were. Due to their imprecise instructions and unpleasant opening mechanisms, CRCs were generally assessed by consumers as being challenging to open. Consumers unable to open CRCs employed their teeth, knives and sharp objects, resulting in injuries and casualties such as cuts and scratches. To maintain safe containment and limit children's exposure to medications, consumers identified CRCs as their top choice for pharmaceutical packaging. In conclusion, consumers oppose changing the design of CRCs but advocate for better opening instructions and pharmacist education for correct use.
{"title":"Consumer experiences and perception with reclosable pharmaceutical child resistant closures in Ghana, West Africa","authors":"Samuel Ofosu, Kojo Agyapong Afrifah, Laura Bix","doi":"10.1002/pts.2792","DOIUrl":"https://doi.org/10.1002/pts.2792","url":null,"abstract":"Child resistant closures (CRCs) are an effective deterrent in preventing inadvertent poisoning in young children. Nevertheless, investigations since their debut have shown that users in different parts of the world do not embrace this safety package due to their opening mechanism. In this study, consumers who have interacted with pharmaceutical CRCs in Ghana within the West African sub-region were interrogated to assess their experiences and perception. The assessments centred on consumer attitudes towards using CRCs generally, as well as their understanding of and importance for CRCs, the types that are available, observed cases of unintended medicinal child poisoning, ease of opening and injuries/accidents caused by them. The two observed CRCs used in the region were push and turn and squeeze and turn closures, with the former being the most popular. Regardless of educational level, consumers within the region had little understanding of how CRCs worked and how important they were. Due to their imprecise instructions and unpleasant opening mechanisms, CRCs were generally assessed by consumers as being challenging to open. Consumers unable to open CRCs employed their teeth, knives and sharp objects, resulting in injuries and casualties such as cuts and scratches. To maintain safe containment and limit children's exposure to medications, consumers identified CRCs as their top choice for pharmaceutical packaging. In conclusion, consumers oppose changing the design of CRCs but advocate for better opening instructions and pharmacist education for correct use.","PeriodicalId":19626,"journal":{"name":"Packaging Technology and Science","volume":"167 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2024-01-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139583543","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}
Dongyan Lu, Yuping Ning, Xiangyao Liu, Shixue Ren, Baoxin Ni, Yang Song, Jian Li, Zhiqiang Li, Wenbo Liu
Ag@ceramic composite papermaking pigment was prepared by coating silver onto red ceramic powder using the electroless plating method. SEM and XRD showed that the ceramic pigments have a porous crystalline structure and that silver particles had been successfully loaded onto the surface and into the pores of the Ag@ceramic. Untreated ceramic pigment and Ag@ceramic pigment were incorporated into paper sheets by coating, filling and filling-coating. Using spinach as an example, the ability of the different papers to preserve food was then evaluated. Four indicators were used to assess the preservative effect of the papers: inhibition of growth of Staphylococcus aureus and Escherichia coli, weight loss of the spinach and retention of vitamin C and chlorophyll in the spinach. Although the ceramic preservative paper has no antibacterial properties, it reduced weight loss from the spinach and increased retention of vitamin C and chlorophyll. The antibacterial preservative papers inhibited the growth of E. coli and S. aureus by >99%, and because of their additional antibacterial activity, these papers preserved the spinach more effectively. The experimental results showed that the antibacterial food-preservative paper incorporating ceramic pigments had great potential in food packing applications.
采用化学电镀法在红色陶瓷粉末上镀银，制备了 Ag@ceramic 复合造纸颜料。扫描电镜和 XRD 显示，陶瓷颜料具有多孔结晶结构，银颗粒已成功地负载到 Ag@ceramic 的表面和孔隙中。未经处理的陶瓷颜料和银@陶瓷颜料通过涂覆、填充和填充-涂覆的方法被加入纸张中。然后以菠菜为例，对不同纸张保存食物的能力进行了评估。评估纸张防腐效果的指标有四个：抑制金黄色葡萄球菌和大肠杆菌的生长、菠菜的重量损失以及菠菜中维生素 C 和叶绿素的保留。虽然陶瓷防腐纸没有抗菌特性，但它减少了菠菜的重量损失，提高了维生素 C 和叶绿素的保留率。抗菌防腐纸对大肠杆菌和金黄色葡萄球菌的生长抑制率达 99%，由于这些纸具有额外的抗菌活性，因此能更有效地保存菠菜。实验结果表明，含有陶瓷颜料的抗菌食品防腐纸在食品包装应用中具有很大的潜力。
{"title":"Preparation and properties of antibacterial food-preservative paper incorporating ceramic pigments","authors":"Dongyan Lu, Yuping Ning, Xiangyao Liu, Shixue Ren, Baoxin Ni, Yang Song, Jian Li, Zhiqiang Li, Wenbo Liu","doi":"10.1002/pts.2797","DOIUrl":"https://doi.org/10.1002/pts.2797","url":null,"abstract":"Ag@ceramic composite papermaking pigment was prepared by coating silver onto red ceramic powder using the electroless plating method. SEM and XRD showed that the ceramic pigments have a porous crystalline structure and that silver particles had been successfully loaded onto the surface and into the pores of the Ag@ceramic. Untreated ceramic pigment and Ag@ceramic pigment were incorporated into paper sheets by coating, filling and filling-coating. Using spinach as an example, the ability of the different papers to preserve food was then evaluated. Four indicators were used to assess the preservative effect of the papers: inhibition of growth of <i>Staphylococcus aureus</i> and <i>Escherichia coli</i>, weight loss of the spinach and retention of vitamin C and chlorophyll in the spinach. Although the ceramic preservative paper has no antibacterial properties, it reduced weight loss from the spinach and increased retention of vitamin C and chlorophyll. The antibacterial preservative papers inhibited the growth of <i>E. coli</i> and <i>S. aureus</i> by >99%, and because of their additional antibacterial activity, these papers preserved the spinach more effectively. The experimental results showed that the antibacterial food-preservative paper incorporating ceramic pigments had great potential in food packing applications.","PeriodicalId":19626,"journal":{"name":"Packaging Technology and Science","volume":"25 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2024-01-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139583845","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}
Maria Lidia de Oliveira Mariano Pilger, Suse Botelho da Silva, Lauri Lourenço Radunz, Renar João Bender
White-button mushrooms (Agaricus bisporus) are short-lived commodities and preserving freshness and quality poses significant challenges. Considering active packaging as a possibility to extend mushroom shelf life, in the present work two alternative systems were evaluated for their after harvest effects on quality and control of microbiological contamination. Chitosan films, with or without turmeric, were used to layer polystyrene trays for mushroom storage at a temperature of 7°C ± 1.5°C for up to 17 days. At retrieval from storage, quality parameters, respiration rates, total polyphenols and psychrotrophic bacteria counts were determined. Chitosan layers resulted in significantly lower microbiological contamination and the inclusion of turmeric reduced in approximately 2 log CFU g−1 microbial counts compared to the usual storage procedure. Chitosan and chitosan plus turmeric layers enhanced fresh mass losses, though quality traits, polyphenols and respiratory patterns were not influenced by any of the film layering's in the polystyrene trays. These findings suggest that storage trays layered with chitosan and turmeric effectively mitigate microbial contamination on white-button mushrooms without compromising overall quality characteristics.
{"title":"White-button mushroom storage in trays with layerings of chitosan and turmeric","authors":"Maria Lidia de Oliveira Mariano Pilger, Suse Botelho da Silva, Lauri Lourenço Radunz, Renar João Bender","doi":"10.1002/pts.2791","DOIUrl":"https://doi.org/10.1002/pts.2791","url":null,"abstract":"White-button mushrooms (<i>Agaricus bisporus</i>) are short-lived commodities and preserving freshness and quality poses significant challenges. Considering active packaging as a possibility to extend mushroom shelf life, in the present work two alternative systems were evaluated for their after harvest effects on quality and control of microbiological contamination. Chitosan films, with or without turmeric, were used to layer polystyrene trays for mushroom storage at a temperature of 7°C ± 1.5°C for up to 17 days. At retrieval from storage, quality parameters, respiration rates, total polyphenols and psychrotrophic bacteria counts were determined. Chitosan layers resulted in significantly lower microbiological contamination and the inclusion of turmeric reduced in approximately 2 log CFU g<sup>−1</sup> microbial counts compared to the usual storage procedure. Chitosan and chitosan plus turmeric layers enhanced fresh mass losses, though quality traits, polyphenols and respiratory patterns were not influenced by any of the film layering's in the polystyrene trays. These findings suggest that storage trays layered with chitosan and turmeric effectively mitigate microbial contamination on white-button mushrooms without compromising overall quality characteristics.","PeriodicalId":19626,"journal":{"name":"Packaging Technology and Science","volume":"24 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2024-01-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139461294","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}
Owing to environmental distresses and growing demands for food safety, biopolymers have found noble applications in food packaging films as they are biodegradable, biocompatible and non-toxic. Pectin, polysaccharide based biomass was considered a promising substrate in fabricating polymeric films because of its advantages concerning film-forming ability, low cost, bioactivity, compatibility with other polymers with a distinctive oxygen barrier capacity, which helps in improving shelf life of commodities. Introducing active agents into the packaging films focus to prolong the shelf life and preserve the sensorial quality and safety of packaged foods devoid of contamination. Antimicrobial agents or secondary metabolites derived from plants and fungi are perceived as promising natural bio-active agents integrated into films to prevent microbial deterioration. Pectin has been greatly utilized in active packaging films incorporated with natural additives such as essential oils, nanoparticles, free fatty acids and phenolic compounds that inhibit/retard the growth of major foodborne pathogens. The above-mentioned functionalization of pectin films with bio-active compounds enhanced microbial resistance and contemporarily influenced the mechanical strength and barrier properties of the film. This review is intended to focus on the background of pectin, its source and the utilization of pectin in active packaging films, and the types and method of incorporation of natural compounds. Specific emphasis has been given to the types of bioactive compounds incorporated into pectin films and their impact on the functional properties of the films. This review will benefit researchers in exploring innovative methods of incorporating bioactive compounds into pectin-based films.
{"title":"Review on functionalized pectin films for active food packaging","authors":"Anantha Janani Vellaisamy Singaram, Srisowmeya Guruchandran, Nandhini Devi Ganesan","doi":"10.1002/pts.2793","DOIUrl":"https://doi.org/10.1002/pts.2793","url":null,"abstract":"Owing to environmental distresses and growing demands for food safety, biopolymers have found noble applications in food packaging films as they are biodegradable, biocompatible and non-toxic. Pectin, polysaccharide based biomass was considered a promising substrate in fabricating polymeric films because of its advantages concerning film-forming ability, low cost, bioactivity, compatibility with other polymers with a distinctive oxygen barrier capacity, which helps in improving shelf life of commodities. Introducing active agents into the packaging films focus to prolong the shelf life and preserve the sensorial quality and safety of packaged foods devoid of contamination. Antimicrobial agents or secondary metabolites derived from plants and fungi are perceived as promising natural bio-active agents integrated into films to prevent microbial deterioration. Pectin has been greatly utilized in active packaging films incorporated with natural additives such as essential oils, nanoparticles, free fatty acids and phenolic compounds that inhibit/retard the growth of major foodborne pathogens. The above-mentioned functionalization of pectin films with bio-active compounds enhanced microbial resistance and contemporarily influenced the mechanical strength and barrier properties of the film. This review is intended to focus on the background of pectin, its source and the utilization of pectin in active packaging films, and the types and method of incorporation of natural compounds. Specific emphasis has been given to the types of bioactive compounds incorporated into pectin films and their impact on the functional properties of the films. This review will benefit researchers in exploring innovative methods of incorporating bioactive compounds into pectin-based films.","PeriodicalId":19626,"journal":{"name":"Packaging Technology and Science","volume":"65 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2024-01-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139461327","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 toxicity and environmental concerns of methyl bromide (MB) have been a significant impetus for research into environmentally benign fumigant alternatives. Ethyl formate (EF) and chlorine dioxide (ClO2) are FDA-approved agents with potential as alternatives to MB. However, both are chemically unstable and pose considerable end-use challenges. In this study, we developed moisture-activated sachets for EF and ClO2 to facilitate their end-use deployment for in-package fumigation. The sachets were loaded with EF or ClO2 metastable precursors, citric acid (CA), and a deliquescent salt carrier (e.g., CaCl2 or NaCl). When placed in an elevated relative humidity environment, these combinations activate the release of EF or ClO2 gases, separately. The deliquescence lowering phenomenon and its effect on fumigants release rate were investigated when mixing CA with CaCl2 or NaCl. The mutual deliquescence relative humidity for CA–CaCl2 and CA–NaCl mixtures were 40% and 63%, respectively. CaCl2 enhanced the release rate of fumigants from their sachets, whereas NaCl resulted in a slower release rate. EF and ClO2 sachets were evaluated for fumigation of different life stages of spotted wing drosophila (SWD). Complete control of SWD adults was achieved after exposure to 10.1 mg·h/L EF, while eggs, larval, and pupal stages were more tolerant toward EF vapour and required 110.2 mg·h/L EF to achieve control. ClO2 at low concentrations was more effective than EF against all SWD life stages, excluding pupae. Complete mortality was achieved after fumigating SWD adults, eggs, and larvae with 0.73, 2.39, and 1.21 mg·h/L ClO2, respectively. These results indicated that both EF and ClO2 sachets could be employed safely for EF and ClO2 in-packaging fumigation to control produce pests.
甲基溴（MB）的毒性和环境问题一直是研究无害环境熏蒸剂替代品的重要动力。甲酸乙酯（EF）和二氧化氯（ClO2）是美国食品和药物管理局批准的药剂，具有替代甲基溴的潜力。然而，这两种药剂的化学性质不稳定，给最终使用带来了相当大的挑战。在这项研究中，我们为 EF 和 ClO2 开发了湿气活化小袋，以促进它们在包装内熏蒸的最终使用。这种小袋装有 EF 或 ClO2 可蜕变前体、柠檬酸（CA）和潮解盐载体（如 CaCl2 或 NaCl）。将其置于相对湿度较高的环境中时，这些组合会分别激活 EF 或 ClO2 气体的释放。在将 CA 与 CaCl2 或 NaCl 混合时，研究了潮解降低现象及其对熏蒸剂释放率的影响。CA-CaCl2 和 CA-NaCl 混合物的相互潮解相对湿度分别为 40% 和 63%。CaCl2 提高了熏蒸剂从袋中释放的速度，而 NaCl 则导致释放速度减慢。评估了 EF 和 ClO2 袋对不同生命阶段的斑翅果蝇（SWD）的熏蒸效果。暴露于 10.1 mg-h/L EF 后，SWD 成虫得到完全控制，而卵、幼虫和蛹对 EF 蒸汽的耐受性更强，需要 110.2 mg-h/L EF 才能达到控制效果。低浓度的 ClO2 比 EF 更能有效控制除蛹以外的所有 SWD 生命阶段。用 0.73、2.39 和 1.21 mg-h/L ClO2 分别熏蒸 SWD 成虫、卵和幼虫后，可使其完全死亡。这些结果表明，可以安全地使用 EF 和 ClO2 袋包装熏蒸来控制农产品害虫。
{"title":"Deliquescence-induced release of ethyl formate and chlorine dioxide from their precursors-loaded sachets for in-package fumigation of spotted wing drosophila (Drosophila suzukii Matsumura)","authors":"Amr Zaitoon, Ayesha Jabeen, Singam Suranjoy Singh, Cynthia Scott-Dupree, Loong-Tak Lim","doi":"10.1002/pts.2790","DOIUrl":"https://doi.org/10.1002/pts.2790","url":null,"abstract":"The toxicity and environmental concerns of methyl bromide (MB) have been a significant impetus for research into environmentally benign fumigant alternatives. Ethyl formate (EF) and chlorine dioxide (ClO<sub>2</sub>) are FDA-approved agents with potential as alternatives to MB. However, both are chemically unstable and pose considerable end-use challenges. In this study, we developed moisture-activated sachets for EF and ClO<sub>2</sub> to facilitate their end-use deployment for in-package fumigation. The sachets were loaded with EF or ClO<sub>2</sub> metastable precursors, citric acid (CA), and a deliquescent salt carrier (e.g., CaCl<sub>2</sub> or NaCl). When placed in an elevated relative humidity environment, these combinations activate the release of EF or ClO<sub>2</sub> gases, separately. The deliquescence lowering phenomenon and its effect on fumigants release rate were investigated when mixing CA with CaCl<sub>2</sub> or NaCl. The mutual deliquescence relative humidity for CA–CaCl<sub>2</sub> and CA–NaCl mixtures were 40% and 63%, respectively. CaCl<sub>2</sub> enhanced the release rate of fumigants from their sachets, whereas NaCl resulted in a slower release rate. EF and ClO<sub>2</sub> sachets were evaluated for fumigation of different life stages of spotted wing drosophila (SWD). Complete control of SWD adults was achieved after exposure to 10.1 mg·h/L EF, while eggs, larval, and pupal stages were more tolerant toward EF vapour and required 110.2 mg·h/L EF to achieve control. ClO<sub>2</sub> at low concentrations was more effective than EF against all SWD life stages, excluding pupae. Complete mortality was achieved after fumigating SWD adults, eggs, and larvae with 0.73, 2.39, and 1.21 mg·h/L ClO<sub>2</sub>, respectively. These results indicated that both EF and ClO<sub>2</sub> sachets could be employed safely for EF and ClO<sub>2</sub> in-packaging fumigation to control produce pests.","PeriodicalId":19626,"journal":{"name":"Packaging Technology and Science","volume":"17 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2024-01-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139411100","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}
Farnaz Naserifar, Asli Sahiner, Ozlem Kizilirmak Esmer
This study aimed to determine the effects of carbon dioxide concentration in modified atmosphere packaging (MAP) on the quality criteria and shelf life of whole wheat flour bread. Four different concentrations of CO2 and N2 gases (30% CO2 + 70% N2, 50% CO2 + 50% N2, 70% CO2:30% N2 and 100% CO2) were applied to the bread samples, which were packaged with PA/EVOH/LDPE (polyamide/ethylene vinyl alcohol/low-density polyethylene). The samples were stored at room temperature (25°C ± 1°C) for 13 days. The control group was packaged using BOPP (bi-oriented polypropylene) under atmospheric air as in traditional current use. The effects of MAP on headspace gas analysis, pH, moisture content, water activity, water-holding capacity, blue value, hardness, total mould and yeast count and sensory evaluation were analysed on days 0, 3, 4, 5, 7, 10 and 13. The results showed that the most effective gas combination in extending the shelf life of whole wheat bread was 100% CO2, and its shelf life was 10 days, whereas it was only 3 days for the control group. Increasing concentrations of CO2 significantly affected mould and yeast growth. As the CO2 concentration increased, the bread exhibited higher water-holding capacity and blue values, which are important indicators for bread staling. An improved preservation of sensory properties was observed in proportion to increasing CO2 concentrations. However, the CO2 gas concentration did not affect the hardness of the bread. Overall, the study suggests that MAP technology, particularly using 100% CO2, can effectively extend the shelf life of whole wheat flour bread without the need for preservatives, not only extending the microbiological shelf life but also increasing the sensory shelf life. The species that grew in air-packaged samples were suppressed under modified atmosphere conditions and chalk mould fungi were the dominant and shelf life-impacting species in the MAP samples. These findings could be beneficial in reducing bread wastage, which is a critical issue in today's society due to the limited shelf life of bread caused by rapid microbiological deterioration or staling.
{"title":"Effects of carbon dioxide concentration in modified atmosphere packaging on the shelf life and quality criteria of whole wheat bread during storage","authors":"Farnaz Naserifar, Asli Sahiner, Ozlem Kizilirmak Esmer","doi":"10.1002/pts.2788","DOIUrl":"https://doi.org/10.1002/pts.2788","url":null,"abstract":"This study aimed to determine the effects of carbon dioxide concentration in modified atmosphere packaging (MAP) on the quality criteria and shelf life of whole wheat flour bread. Four different concentrations of CO<sub>2</sub> and N<sub>2</sub> gases (30% CO<sub>2</sub> + 70% N<sub>2</sub>, 50% CO<sub>2</sub> + 50% N<sub>2</sub>, 70% CO<sub>2</sub>:30% N<sub>2</sub> and 100% CO<sub>2</sub>) were applied to the bread samples, which were packaged with PA/EVOH/LDPE (polyamide/ethylene vinyl alcohol/low-density polyethylene). The samples were stored at room temperature (25°C ± 1°C) for 13 days. The control group was packaged using BOPP (bi-oriented polypropylene) under atmospheric air as in traditional current use. The effects of MAP on headspace gas analysis, pH, moisture content, water activity, water-holding capacity, blue value, hardness, total mould and yeast count and sensory evaluation were analysed on days 0, 3, 4, 5, 7, 10 and 13. The results showed that the most effective gas combination in extending the shelf life of whole wheat bread was 100% CO<sub>2</sub>, and its shelf life was 10 days, whereas it was only 3 days for the control group. Increasing concentrations of CO<sub>2</sub> significantly affected mould and yeast growth. As the CO<sub>2</sub> concentration increased, the bread exhibited higher water-holding capacity and blue values, which are important indicators for bread staling. An improved preservation of sensory properties was observed in proportion to increasing CO<sub>2</sub> concentrations. However, the CO<sub>2</sub> gas concentration did not affect the hardness of the bread. Overall, the study suggests that MAP technology, particularly using 100% CO<sub>2</sub>, can effectively extend the shelf life of whole wheat flour bread without the need for preservatives, not only extending the microbiological shelf life but also increasing the sensory shelf life. The species that grew in air-packaged samples were suppressed under modified atmosphere conditions and chalk mould fungi were the dominant and shelf life-impacting species in the MAP samples. These findings could be beneficial in reducing bread wastage, which is a critical issue in today's society due to the limited shelf life of bread caused by rapid microbiological deterioration or staling.","PeriodicalId":19626,"journal":{"name":"Packaging Technology and Science","volume":"47 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2023-12-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139056829","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 the current domestic market, improper packaging systems cause a significant amount of food loss and waste of sweet cherry fruit from the packinghouse to the table. The purpose of this study was to assess whether reducing the commercial zipper-lock bags' perforation ratio (PR) from 2% to 0.5% or 0.05% had the potential to improve the quality and resistance to postharvest disorders of stem-on (SO) and stem-free (SF) ‘Chelan’ and ‘Lapins’ cherries during a series of 14 days at 0°C, 2 days at 10°C and 2 days at 20°C (the storage and marketing periods). Regardless of whether the stem was attached to the fruit, reducing PR from 2% to 0.5% or 0.05% resulted in a high relative humidity, an increased CO2 with a decreased O2 in bags and reduced weight loss of fruit and stems in both cultivars during the entire storage and marketing periods; furthermore, higher fruit firmness, skin brightness and stem green color with lower rates of surface pitting and stem browning and relative leakage of stems were observed in either SO or SF of ‘Chelan’ and ‘Lapins’ cherries packaged with 0.5% and 0.05% PR bags compared to 100 (air) and 2% PR-treated cherries. However, the 0.05% PR packaging system retained a significant amount of condensation water in the bag; as a result, the decay incidence of SF cherries statistically increased. Overall, packing SO and SF ‘Chelan’ and ‘Lapins’ cherries in bags with a 0.5% PR provided great benefits in delaying weight loss and pathogen infection and maintaining the high eating and storage quality during the storage and marketing periods.
{"title":"Utilization of perforated zipper-lock packaging bags to improve the quality of stem-on and stem-free ‘Chelan’ and ‘Lapins’ sweet cherries during the storage and marketing periods","authors":"Huanhuan Zhi, Huimin Dai, Rachel Leisso, Yu Dong","doi":"10.1002/pts.2789","DOIUrl":"https://doi.org/10.1002/pts.2789","url":null,"abstract":"In the current domestic market, improper packaging systems cause a significant amount of food loss and waste of sweet cherry fruit from the packinghouse to the table. The purpose of this study was to assess whether reducing the commercial zipper-lock bags' perforation ratio (PR) from 2% to 0.5% or 0.05% had the potential to improve the quality and resistance to postharvest disorders of stem-on (SO) and stem-free (SF) ‘Chelan’ and ‘Lapins’ cherries during a series of 14 days at 0°C, 2 days at 10°C and 2 days at 20°C (the storage and marketing periods). Regardless of whether the stem was attached to the fruit, reducing PR from 2% to 0.5% or 0.05% resulted in a high relative humidity, an increased CO<sub>2</sub> with a decreased O<sub>2</sub> in bags and reduced weight loss of fruit and stems in both cultivars during the entire storage and marketing periods; furthermore, higher fruit firmness, skin brightness and stem green color with lower rates of surface pitting and stem browning and relative leakage of stems were observed in either SO or SF of ‘Chelan’ and ‘Lapins’ cherries packaged with 0.5% and 0.05% PR bags compared to 100 (air) and 2% PR-treated cherries. However, the 0.05% PR packaging system retained a significant amount of condensation water in the bag; as a result, the decay incidence of SF cherries statistically increased. Overall, packing SO and SF ‘Chelan’ and ‘Lapins’ cherries in bags with a 0.5% PR provided great benefits in delaying weight loss and pathogen infection and maintaining the high eating and storage quality during the storage and marketing periods.","PeriodicalId":19626,"journal":{"name":"Packaging Technology and Science","volume":"18 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2023-12-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139056830","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}
This study demonstrated a method to investigate corrosion formation in the headspace of canned chicken noodle soup. In this method, Selected Ion Flow Tube–Mass Spectrometer was used to identify and quantify chemical compounds in raw and cooked chicken noodle soup and those that migrated towards the polymer coating of the metal cans. Scanning electron microscopy (SEM) was used to detect the appearance of breaches in the coating of the tested cans, and energy dispersive X-ray spectroscopy (EDS) allowed for analysis of the elemental composition of the internal walls of the tested cans. Inductively coupled plasma–mass spectrometry (ICP-MS) provided information about the migration of iron and tin from the internal walls of the cans into the packaged soups. SEM images showed that breaches developed in the coating of the tested cans when corrosion occurred. The EDS analyses showed that tin and iron exposures were associated with extra peaks in the EDS. These peaks were attributed to sulphur. From the results obtained, it was concluded that the process of heat retorting contributed to the formation of sulphur-containing volatile compounds that bonded to the coating in the headspace of the tested cans. These then penetrated the protective coating and facilitated avenues for other oxidative chemicals in the product to cause corrosion and staining. Results from the ICP-MS analyses showed that tin and iron subsequently migrated from the corroded cans toward the chicken soup. These results thus showed how corrosive compounds in a retorted food initiated corrosion in metal cans.
本研究展示了一种研究罐装鸡汤面顶层空间腐蚀形成的方法。在该方法中，使用了选择离子流管-质谱仪来识别和量化生鸡汤面和熟鸡汤面中的化学物质，以及那些向金属罐聚合物涂层迁移的化学物质。扫描电子显微镜（SEM）用于检测受测罐头涂层的破损情况，能量色散 X 射线光谱（EDS）用于分析受测罐头内壁的元素组成。电感耦合等离子体质谱仪（ICP-MS）提供了铁和锡从罐头内壁迁移到包装汤中的信息。扫描电子显微镜（SEM）图像显示，受测罐头的涂层在发生腐蚀时出现了破损。EDS 分析表明，锡和铁的暴露与 EDS 中的额外峰值有关。这些峰值归因于硫。根据所获得的结果，可以得出结论：热蒸馏过程导致了含硫挥发性化合物的形成，这些化合物与测试罐顶部空间的涂层结合在一起。然后，这些化合物渗入保护涂层，为产品中的其他氧化化学物质提供了造成腐蚀和染色的途径。ICP-MS 分析结果表明，锡和铁随后从腐蚀的罐头中向鸡汤迁移。因此，这些结果表明了复蒸食品中的腐蚀性化合物是如何引发金属罐腐蚀的。
{"title":"Investigation and mechanism of headspace corrosion in metal cans filled chicken noodle soup","authors":"Yajun Wu, Ken Ruffley, Melvin A. Pascall","doi":"10.1002/pts.2786","DOIUrl":"https://doi.org/10.1002/pts.2786","url":null,"abstract":"This study demonstrated a method to investigate corrosion formation in the headspace of canned chicken noodle soup. In this method, Selected Ion Flow Tube–Mass Spectrometer was used to identify and quantify chemical compounds in raw and cooked chicken noodle soup and those that migrated towards the polymer coating of the metal cans. Scanning electron microscopy (SEM) was used to detect the appearance of breaches in the coating of the tested cans, and energy dispersive X-ray spectroscopy (EDS) allowed for analysis of the elemental composition of the internal walls of the tested cans. Inductively coupled plasma–mass spectrometry (ICP-MS) provided information about the migration of iron and tin from the internal walls of the cans into the packaged soups. SEM images showed that breaches developed in the coating of the tested cans when corrosion occurred. The EDS analyses showed that tin and iron exposures were associated with extra peaks in the EDS. These peaks were attributed to sulphur. From the results obtained, it was concluded that the process of heat retorting contributed to the formation of sulphur-containing volatile compounds that bonded to the coating in the headspace of the tested cans. These then penetrated the protective coating and facilitated avenues for other oxidative chemicals in the product to cause corrosion and staining. Results from the ICP-MS analyses showed that tin and iron subsequently migrated from the corroded cans toward the chicken soup. These results thus showed how corrosive compounds in a retorted food initiated corrosion in metal cans.","PeriodicalId":19626,"journal":{"name":"Packaging Technology and Science","volume":"2 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2023-12-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138826463","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}
Samran Khalid, Muhammad Naeem, Muhammad Talha, Syed Ali Hassan, Aman Ali, Abid Aslam Maan, Zuhaib F. Bhat, Rana Muhammad Aadil
Packaging serves as a pivotal component in addressing food losses by extending the shelf life and preserving the quality of both raw and processed food products. Nevertheless, conventional plastic packaging has substantial environmental drawbacks due to its non-biodegradable nature and the inclusion of potentially harmful chemical components. As a result, there is a global shift toward biodegradable packaging obtained from natural sources as a more environmentally friendly and sustainable alternative. In this regard, biodegradable coatings made up of natural sources are very efficient for food packaging purposes because of various significant properties. Moreover, huge amounts of food waste are produced globally, leading to environmental pollution. Utilization of this waste is crucial, with one significant application being the extraction of essential oils (EOs). These oils are incorporated into different coatings materials to enhance their functional properties for better preservation of food products. So, this review covers the potential of EOs derived from food waste materials as bioactive compounds incorporated in biodegradable coatings for enhancing the storage quality and shelf life of food products. The biodegradable coatings enriched with these EOs thereby reduce microbial spoilage, stop moisture loss and act as a barrier against gases that ultimately enhance the product's shelf life. These coatings with EOs also reduce weight loss and stabilize other parameters such as pH, colour, acidity and firmness of food commodities. Different packaging systems using waste-derived EOs have been developed to preserve both plant and animal-origin foods such as fruits, meat, fish, shrimp, mushrooms and cheese. Developing biodegradable packaging from natural polymers along with the incorporation of EOs from food waste is an innovative way of food preservation and waste management.
{"title":"Development of biodegradable coatings by the incorporation of essential oils derived from food waste: A new sustainable packaging approach","authors":"Samran Khalid, Muhammad Naeem, Muhammad Talha, Syed Ali Hassan, Aman Ali, Abid Aslam Maan, Zuhaib F. Bhat, Rana Muhammad Aadil","doi":"10.1002/pts.2787","DOIUrl":"https://doi.org/10.1002/pts.2787","url":null,"abstract":"Packaging serves as a pivotal component in addressing food losses by extending the shelf life and preserving the quality of both raw and processed food products. Nevertheless, conventional plastic packaging has substantial environmental drawbacks due to its non-biodegradable nature and the inclusion of potentially harmful chemical components. As a result, there is a global shift toward biodegradable packaging obtained from natural sources as a more environmentally friendly and sustainable alternative. In this regard, biodegradable coatings made up of natural sources are very efficient for food packaging purposes because of various significant properties. Moreover, huge amounts of food waste are produced globally, leading to environmental pollution. Utilization of this waste is crucial, with one significant application being the extraction of essential oils (EOs). These oils are incorporated into different coatings materials to enhance their functional properties for better preservation of food products. So, this review covers the potential of EOs derived from food waste materials as bioactive compounds incorporated in biodegradable coatings for enhancing the storage quality and shelf life of food products. The biodegradable coatings enriched with these EOs thereby reduce microbial spoilage, stop moisture loss and act as a barrier against gases that ultimately enhance the product's shelf life. These coatings with EOs also reduce weight loss and stabilize other parameters such as pH, colour, acidity and firmness of food commodities. Different packaging systems using waste-derived EOs have been developed to preserve both plant and animal-origin foods such as fruits, meat, fish, shrimp, mushrooms and cheese. Developing biodegradable packaging from natural polymers along with the incorporation of EOs from food waste is an innovative way of food preservation and waste management.","PeriodicalId":19626,"journal":{"name":"Packaging Technology and Science","volume":"32 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2023-12-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138686166","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}
Andrea Marinelli, Johanna Lyytikäinen, Panu Tanninen, Barbara Del Curto, Ville Leminen
In this work, different food-contact experimental and commercial aqueous polymeric dispersions were applied to paperboard via rod coating technology to achieve <5% non-cellulosic content. Barrier (water, moisture and grease), mechanical (tensile and bending) and converting (heat-sealing and creasing) properties were analysed before tray formation trials on pilot-scale equipment. Dispersion-coated samples were compared against polyethylene terephthalate (PET) extrusion-coated paperboard, the principal industrial material used for food trays. Results show that, within the investigated properties, waterborne dispersions can achieve similar barrier properties compared with PET, yet at lower dry coat grammage (12 g/m2 vs. 40 g/m2 of PET-coated paperboard). Additionally, the investigated coatings heat-sealed at temperatures as low as 80–90°C, almost 100°C less than PET; however, lower seal forces could be achieved (15–20 N/(25 mm) vs. 23 N/(25 mm) of PET-coated paperboard). Paperboard delamination occurred at the highest seal forces. Dispersion-coated trays were obtained at 4.5–5.0% blank moisture content. Formed trays at industrial processing parameters showed critical coating damage during converting due to tensile stresses. This work shows that milder processing conditions allow a reduction in coat defects.
在这项工作中，通过棒状涂布技术将不同的食品接触实验性和商用水性聚合物分散体涂布到纸板上，以达到<5%的非纤维素含量。在中试设备上进行纸盘成型试验之前，对纸盘的阻隔（防水、防潮和防油脂）、机械（拉伸和弯曲）和加工（热封和压痕）性能进行了分析。将分散涂布样品与聚对苯二甲酸乙二酯（PET）挤出涂布纸板（食品托盘的主要工业材料）进行了比较。结果表明，在所调查的特性范围内，水性分散体可以获得与 PET 相似的阻隔特性，但干涂层克重较低（12 克/平方米对 PET 涂层纸板的 40 克/平方米）。此外，所研究的涂层可在低至 80-90°C 的温度下进行热封，比 PET 低近 100°C；但可实现较低的密封力（15-20 牛顿/（25 毫米），而 PET 涂层纸板的密封力为 23 牛顿/（25 毫米））。在最高密封力下，纸板会出现分层。在空白水分含量为 4.5-5.0% 的情况下，可获得分散涂层纸盘。在工业加工参数下成型的纸盘在加工过程中由于拉伸应力而出现严重的涂层损坏。这项工作表明，较温和的加工条件可减少涂层缺陷。
{"title":"Barrier, converting, and tray-forming properties of paperboard packaging materials coated with waterborne dispersions","authors":"Andrea Marinelli, Johanna Lyytikäinen, Panu Tanninen, Barbara Del Curto, Ville Leminen","doi":"10.1002/pts.2784","DOIUrl":"https://doi.org/10.1002/pts.2784","url":null,"abstract":"In this work, different food-contact experimental and commercial aqueous polymeric dispersions were applied to paperboard via rod coating technology to achieve <5% non-cellulosic content. Barrier (water, moisture and grease), mechanical (tensile and bending) and converting (heat-sealing and creasing) properties were analysed before tray formation trials on pilot-scale equipment. Dispersion-coated samples were compared against polyethylene terephthalate (PET) extrusion-coated paperboard, the principal industrial material used for food trays. Results show that, within the investigated properties, waterborne dispersions can achieve similar barrier properties compared with PET, yet at lower dry coat grammage (12 g/m<sup>2</sup> vs. 40 g/m<sup>2</sup> of PET-coated paperboard). Additionally, the investigated coatings heat-sealed at temperatures as low as 80–90°C, almost 100°C less than PET; however, lower seal forces could be achieved (15–20 N/(25 mm) vs. 23 N/(25 mm) of PET-coated paperboard). Paperboard delamination occurred at the highest seal forces. Dispersion-coated trays were obtained at 4.5–5.0% blank moisture content. Formed trays at industrial processing parameters showed critical coating damage during converting due to tensile stresses. This work shows that milder processing conditions allow a reduction in coat defects.","PeriodicalId":19626,"journal":{"name":"Packaging Technology and Science","volume":"268 1 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2023-12-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138546368","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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