M. Merabtene, P. Tanninen, Johann Wolf, Fabian Kayatz, M. Hauptmann, E. Saukkonen, Antti Pesonen, Teija Laukala, J. Varis, Ville Leminen
With the growing emphasis on minimization of global plastic waste, flexible fibre‐based packaging has gained significant interest over the past few years. Heat‐sealing technology is commonly applied for vertical form‐fill‐seal machine to provide tight closure of packages for maintaining food quality and shelf life. Several different seal bar geometries and adequate heat‐seal parameters are required to improve the seal tightness of the packages. This study aims to compare the heat sealability of thermoplastic film (OPP/PE) and paper‐based materials in vertical form‐fill‐seal machine using various seal bar profiles. The investigation includes seal strength measurement, understanding the causes of leak formation, seal tightness and inspection of the seal using scanning electron microscopy. Results reveal that OPP/PE material has exceptional seal strength and leakproof ability compared with paper‐based materials. However, it has limited operating window because the material shrinks and coarsens at approximately 140°C. Sealing temperature and dwell time are found to be the major factors affecting the seal strength of paper‐based material. Results reveal the PE‐coated papers exhibit nearly twice the seal strength compared with the dispersion‐coated paper. It was difficult to achieve good hot‐tack values with dispersion‐coated paper. During testing, all the paper‐based materials experience delamination and fibre tear, and its severity increases with the increasing material grammage. As plateau temperature is reached, the fibre delamination remains relatively constant. The serrated geometry of seal bar design plays a significant role in providing a satisfactory airtight seal, particularly around the pouch's layer jump. However, flat seal bar designs are not recommended for gas tight applications for paper‐based materials.
{"title":"Heat‐sealing and microscopic evaluation of paper‐based coated materials using various seal bar geometries in vertical form fill seal machine","authors":"M. Merabtene, P. Tanninen, Johann Wolf, Fabian Kayatz, M. Hauptmann, E. Saukkonen, Antti Pesonen, Teija Laukala, J. Varis, Ville Leminen","doi":"10.1002/pts.2735","DOIUrl":"https://doi.org/10.1002/pts.2735","url":null,"abstract":"With the growing emphasis on minimization of global plastic waste, flexible fibre‐based packaging has gained significant interest over the past few years. Heat‐sealing technology is commonly applied for vertical form‐fill‐seal machine to provide tight closure of packages for maintaining food quality and shelf life. Several different seal bar geometries and adequate heat‐seal parameters are required to improve the seal tightness of the packages. This study aims to compare the heat sealability of thermoplastic film (OPP/PE) and paper‐based materials in vertical form‐fill‐seal machine using various seal bar profiles. The investigation includes seal strength measurement, understanding the causes of leak formation, seal tightness and inspection of the seal using scanning electron microscopy. Results reveal that OPP/PE material has exceptional seal strength and leakproof ability compared with paper‐based materials. However, it has limited operating window because the material shrinks and coarsens at approximately 140°C. Sealing temperature and dwell time are found to be the major factors affecting the seal strength of paper‐based material. Results reveal the PE‐coated papers exhibit nearly twice the seal strength compared with the dispersion‐coated paper. It was difficult to achieve good hot‐tack values with dispersion‐coated paper. During testing, all the paper‐based materials experience delamination and fibre tear, and its severity increases with the increasing material grammage. As plateau temperature is reached, the fibre delamination remains relatively constant. The serrated geometry of seal bar design plays a significant role in providing a satisfactory airtight seal, particularly around the pouch's layer jump. However, flat seal bar designs are not recommended for gas tight applications for paper‐based materials.","PeriodicalId":19626,"journal":{"name":"Packaging Technology and Science","volume":"8 1","pages":"667 - 679"},"PeriodicalIF":2.6,"publicationDate":"2023-04-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78306235","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}
Bio‐based antimicrobial films have been developed using sodium alginate and 6 wt% of cinnamon essential oil (CEO) as a volatile antimicrobial substance and 4 and 6 wt% of citric acid (CA) as a non‐volatile antimicrobial substance. Antimicrobial activity of the films was tested in in vitro tests against Escherichia coli and Listeria innocua by disc diffusion or vapour diffusion assay. Sodium alginate films containing CA exhibited a zone of inhibition between 30.86 ± 2.55 and 45.87 ± 1.90 against E. coli and L. innocua in the disc diffusion assays. Films containing CEO also showed significant antimicrobial activities in the vapour diffusion assays that resulted in a log reduction of 5.3 for E. coli and 3.2 for L. innocua after 6 days. Antimicrobial activities of all films were also tested against L. innocua on sliced cooked ham. Films containing CEO did not prevent the growth of L. innocua inoculated on ham. On the other hand, sodium alginate films with CA fully inhibited the growth of L. innocua on ham during storage at 7.5°C for 12 days resulting in a bacterial count below the detection limit after 12 days. The addition of antimicrobial substances in sodium alginate films resulted in a slight colour change (but significant) and reduced the tensile strength of the films significantly. Adding CA to sodium alginate films increased the moisture content (from 24.81% to 35.41–48.02%) as well as the elongation at break (from 11.3% to 22.6–33.2%) of the films.
{"title":"Evaluation of the antimicrobial activity of sodium alginate films integrated with cinnamon essential oil and citric acid on sliced cooked ham","authors":"Melissa Lee, N. Rüegg, S. Yildirim","doi":"10.1002/pts.2733","DOIUrl":"https://doi.org/10.1002/pts.2733","url":null,"abstract":"Bio‐based antimicrobial films have been developed using sodium alginate and 6 wt% of cinnamon essential oil (CEO) as a volatile antimicrobial substance and 4 and 6 wt% of citric acid (CA) as a non‐volatile antimicrobial substance. Antimicrobial activity of the films was tested in in vitro tests against Escherichia coli and Listeria innocua by disc diffusion or vapour diffusion assay. Sodium alginate films containing CA exhibited a zone of inhibition between 30.86 ± 2.55 and 45.87 ± 1.90 against E. coli and L. innocua in the disc diffusion assays. Films containing CEO also showed significant antimicrobial activities in the vapour diffusion assays that resulted in a log reduction of 5.3 for E. coli and 3.2 for L. innocua after 6 days. Antimicrobial activities of all films were also tested against L. innocua on sliced cooked ham. Films containing CEO did not prevent the growth of L. innocua inoculated on ham. On the other hand, sodium alginate films with CA fully inhibited the growth of L. innocua on ham during storage at 7.5°C for 12 days resulting in a bacterial count below the detection limit after 12 days. The addition of antimicrobial substances in sodium alginate films resulted in a slight colour change (but significant) and reduced the tensile strength of the films significantly. Adding CA to sodium alginate films increased the moisture content (from 24.81% to 35.41–48.02%) as well as the elongation at break (from 11.3% to 22.6–33.2%) of the films.","PeriodicalId":19626,"journal":{"name":"Packaging Technology and Science","volume":"19 1","pages":"647 - 656"},"PeriodicalIF":2.6,"publicationDate":"2023-04-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84055703","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}
Nattinee Bumbudsanpharoke, Busarin Chongcharoenyanon, N. Harnkarnsujarit, Seongyoung Kwon, Seonghyuk Ko
Addition of copper oxide nanoparticles (CuONPs) to poly (butylene‐adipate‐co‐terephthalate) (PBAT)/thermoplastic starch (TPS) biopolymer blend produced bionanocomposite films with improved mechanical and oxygen barrier properties, as well as enhanced other benefits including antimicrobial activity. In this study, the PBAT/TPS‐CuO bionanocomposite films with varying CuONPs contents (0.05%, 0.5%, 1%, and 2%) were challenged by food simulants (10% ethanol represented to aqueous food and 3% acetic acid represented to acidic food) in accordance with European Regulation 10/2011. CuONPs in the bionanocomposite films demonstrated good stability when exposed to 10% ethanol; however, it was dissolved in 3% acetic acid. The X‐ray diffraction and the energy dispersive spectroscopy results showed that CuONPs in the film were completely lost after acid exposure, whereas CuONPs in the films exposed to 10% EtOH were preserved. The maximum overall migration value was 5.0 mg/dm2. Inductively coupled plasma optical emission spectroscopy was used to confirm the presence of Cu in the simulants. The highest soluble Cu value of 12.39 mg/kg was detected from PBAT/TPS‐CuO2%, while migration value decreased as concentration ratio in film decreased. Although both values were within the threshold limits established by current legislation for non‐specific migration limit substances in food contact materials, the properties of bionanocomposite were altered. The mechanical properties of a post‐migrated PBAT‐TPS/CuO films taken from acidic conditions were reduced by 22% in tensile strength and 53% in elongation at break due to holes and microcracks on the film surface observed by scanning electron microscope. The average sealing strength of all bionanocomposite films decreased by about 25% after acid exposure. The oxygen permeability, on the other hand, was significantly improved, with a 16.3% reduction. Because the film had lost all of its active agent, film was unable to inhibit Escherichia coli growth. While 3% acetic acid caused dissolution of CuONPs and significant changes in properties of PBAT/TPS‐CuO film, 10% ethanol caused very minor to no changes in bionanocomposite film properties.
{"title":"Effect of food simulants on stability of copper oxide in bionanocomposite food packaging film","authors":"Nattinee Bumbudsanpharoke, Busarin Chongcharoenyanon, N. Harnkarnsujarit, Seongyoung Kwon, Seonghyuk Ko","doi":"10.1002/pts.2734","DOIUrl":"https://doi.org/10.1002/pts.2734","url":null,"abstract":"Addition of copper oxide nanoparticles (CuONPs) to poly (butylene‐adipate‐co‐terephthalate) (PBAT)/thermoplastic starch (TPS) biopolymer blend produced bionanocomposite films with improved mechanical and oxygen barrier properties, as well as enhanced other benefits including antimicrobial activity. In this study, the PBAT/TPS‐CuO bionanocomposite films with varying CuONPs contents (0.05%, 0.5%, 1%, and 2%) were challenged by food simulants (10% ethanol represented to aqueous food and 3% acetic acid represented to acidic food) in accordance with European Regulation 10/2011. CuONPs in the bionanocomposite films demonstrated good stability when exposed to 10% ethanol; however, it was dissolved in 3% acetic acid. The X‐ray diffraction and the energy dispersive spectroscopy results showed that CuONPs in the film were completely lost after acid exposure, whereas CuONPs in the films exposed to 10% EtOH were preserved. The maximum overall migration value was 5.0 mg/dm2. Inductively coupled plasma optical emission spectroscopy was used to confirm the presence of Cu in the simulants. The highest soluble Cu value of 12.39 mg/kg was detected from PBAT/TPS‐CuO2%, while migration value decreased as concentration ratio in film decreased. Although both values were within the threshold limits established by current legislation for non‐specific migration limit substances in food contact materials, the properties of bionanocomposite were altered. The mechanical properties of a post‐migrated PBAT‐TPS/CuO films taken from acidic conditions were reduced by 22% in tensile strength and 53% in elongation at break due to holes and microcracks on the film surface observed by scanning electron microscope. The average sealing strength of all bionanocomposite films decreased by about 25% after acid exposure. The oxygen permeability, on the other hand, was significantly improved, with a 16.3% reduction. Because the film had lost all of its active agent, film was unable to inhibit Escherichia coli growth. While 3% acetic acid caused dissolution of CuONPs and significant changes in properties of PBAT/TPS‐CuO film, 10% ethanol caused very minor to no changes in bionanocomposite film properties.","PeriodicalId":19626,"journal":{"name":"Packaging Technology and Science","volume":"1 1","pages":"657 - 665"},"PeriodicalIF":2.6,"publicationDate":"2023-04-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89558963","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}
N. Htun, A. Wiśniewska, G. Nocella, E. Santa Cruz, A. Peracaula‐Moner, K. Vehmas, L. Hakola, K. Liczmańska-Kopcewicz, Lee Bridgett, K. Verbert
In this paper, we attempt to better understand concerns, needs and expectations of European consumers towards the use of intelligent packaging technologies as this topic appears to need further investigation from a marketing point of view. Thus, this study contributes to the currently limited body of research on the application of smart tag technologies on food packaging by exploring information benefits to consumers and by providing insights for marketers on how these technologies could be further employed to create value for consumers, manufacturers and regulatory bodies.
{"title":"Smart tag packaging technologies: A qualitative investigation of consumers' needs and expectations","authors":"N. Htun, A. Wiśniewska, G. Nocella, E. Santa Cruz, A. Peracaula‐Moner, K. Vehmas, L. Hakola, K. Liczmańska-Kopcewicz, Lee Bridgett, K. Verbert","doi":"10.1002/pts.2731","DOIUrl":"https://doi.org/10.1002/pts.2731","url":null,"abstract":"In this paper, we attempt to better understand concerns, needs and expectations of European consumers towards the use of intelligent packaging technologies as this topic appears to need further investigation from a marketing point of view. Thus, this study contributes to the currently limited body of research on the application of smart tag technologies on food packaging by exploring information benefits to consumers and by providing insights for marketers on how these technologies could be further employed to create value for consumers, manufacturers and regulatory bodies.","PeriodicalId":19626,"journal":{"name":"Packaging Technology and Science","volume":"39 1","pages":"595 - 613"},"PeriodicalIF":2.6,"publicationDate":"2023-04-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87052099","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}
Flexible packaging has many advantages in the food industry, arising from low weight, formability, multilayer complexity and cost. Heat sealing is a very efficient technique to close flexible food packaging. Currently, many thermoplastic materials are used in seal layers. A seal can be formed when these materials are heated and brought into contact; thereafter, polymer chains diffuse across the seal interface and entangle. Hydrogen bonds, polar and ionic interactions are molecular forces that can come into play, depending on the thermoplastic materials that are used in the seal layer. Bonds between identical polymers, referred to as autohesion, are formed in pouch applications (e.g., horizontal and vertical form‐fill‐seal packages). In lidding applications, the flexible film is sealed to a rigid cup, tray or bottle, whereby bonds can be formed between non‐identical polymers because the materials are often provided by different suppliers. All heat seal technologies imply heating of seal layers but differ in the heating principle. In the food industry and in most scientific seal studies, the seals of mono‐ and multilayered packaging are mainly formed by conductive heating. Recently, the use of emerging technologies, such as ultrasonic and laser heating, is increasingly described in recent papers. Applied seals are characterized by strength after a specified cooling time. Immediately after heating, this strength is referred to as hot tack. A good seal performance is crucial to guarantee food safety and quality. Besides strength, tightness is important to prevent food degradation, caused by microorganisms and external gases, and to keep aromatic gases inside the package. This review aims to give a literature overview that can support stakeholders in the food industry to improve and optimize the material selection in flexible packaging, in order to obtain seals with desired tightness and strength. Heat seal studies on materials and seal technology of flexible food packaging, such as pouches and lidding films, are considered. Scientific data are categorized from a materials' perspective, based on chemical structure, which is revealed by chemical and thermal analysis. A majority of the seal studies is categorized in a first section on polyolefins as seal layers. The following sections describe the seal functionality of (i) ethylene copolymers, such as ionomers; and (ii) polyesters, such as poly (ethylene terephthalate), pol (lactic acid) and poly (butylene succinate). The role of plasticizers, fillers and other additives in the seal performance is also described. Finally, material properties, such as chain length and melting temperature (Tm), as underlying causes of seal performance, are summarized.
{"title":"Seal materials in flexible plastic food packaging: A review","authors":"Bram Bamps, M. Buntinx, Roos Peeters","doi":"10.1002/pts.2732","DOIUrl":"https://doi.org/10.1002/pts.2732","url":null,"abstract":"Flexible packaging has many advantages in the food industry, arising from low weight, formability, multilayer complexity and cost. Heat sealing is a very efficient technique to close flexible food packaging. Currently, many thermoplastic materials are used in seal layers. A seal can be formed when these materials are heated and brought into contact; thereafter, polymer chains diffuse across the seal interface and entangle. Hydrogen bonds, polar and ionic interactions are molecular forces that can come into play, depending on the thermoplastic materials that are used in the seal layer. Bonds between identical polymers, referred to as autohesion, are formed in pouch applications (e.g., horizontal and vertical form‐fill‐seal packages). In lidding applications, the flexible film is sealed to a rigid cup, tray or bottle, whereby bonds can be formed between non‐identical polymers because the materials are often provided by different suppliers. All heat seal technologies imply heating of seal layers but differ in the heating principle. In the food industry and in most scientific seal studies, the seals of mono‐ and multilayered packaging are mainly formed by conductive heating. Recently, the use of emerging technologies, such as ultrasonic and laser heating, is increasingly described in recent papers. Applied seals are characterized by strength after a specified cooling time. Immediately after heating, this strength is referred to as hot tack. A good seal performance is crucial to guarantee food safety and quality. Besides strength, tightness is important to prevent food degradation, caused by microorganisms and external gases, and to keep aromatic gases inside the package. This review aims to give a literature overview that can support stakeholders in the food industry to improve and optimize the material selection in flexible packaging, in order to obtain seals with desired tightness and strength. Heat seal studies on materials and seal technology of flexible food packaging, such as pouches and lidding films, are considered. Scientific data are categorized from a materials' perspective, based on chemical structure, which is revealed by chemical and thermal analysis. A majority of the seal studies is categorized in a first section on polyolefins as seal layers. The following sections describe the seal functionality of (i) ethylene copolymers, such as ionomers; and (ii) polyesters, such as poly (ethylene terephthalate), pol (lactic acid) and poly (butylene succinate). The role of plasticizers, fillers and other additives in the seal performance is also described. Finally, material properties, such as chain length and melting temperature (Tm), as underlying causes of seal performance, are summarized.","PeriodicalId":19626,"journal":{"name":"Packaging Technology and Science","volume":"5 1","pages":"507 - 532"},"PeriodicalIF":2.6,"publicationDate":"2023-04-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85205016","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}
Marta Garrido, Laura Esteban, Patricia Navarro, N. Herranz, Francisco Javier Zabaleta, V. Rouillard
The aim of this study was to measure the vibration levels in one of the types of truck most used in Spain for the shipment of packaged goods, formed by tractor unit and air‐suspension semi‐trailer with 26 tonnes (26 000 kg) payload capacity, considering the most representative routes of the main Spanish road network. The data presented in this study will enable the development of new specific vibration tests and will help product and package engineers to reduce damage in transit. In this study, 30 transport routes recording nearly 10 000 km of the Spanish main road network have been selected and analysed, and power spectral density (PSD) profiles are provided to simulate truck transport in Spain using random vibration test methods. The resulting PSD profiles were established by generating two grms levels (0.21 and 0.15) obtaining the highest intensity from the calculation of the upper one‐sided normal tolerance limit (NTL) (30,95,50) and an average intensity profile at −6 dB with respect to the calculated NTL curve, which represents 70% of the lowest grms values of the study. This study uses NTL analysis to explore the vibration characteristics of a typical heavy goods transport vehicle type for various routes along main highways in Spain and propose new transport simulation test protocols dedicated to the Spanish main road distribution environment.
{"title":"Measurement and analysis of truck vibration levels in logistic Spain distribution to simulate package testing","authors":"Marta Garrido, Laura Esteban, Patricia Navarro, N. Herranz, Francisco Javier Zabaleta, V. Rouillard","doi":"10.1002/pts.2730","DOIUrl":"https://doi.org/10.1002/pts.2730","url":null,"abstract":"The aim of this study was to measure the vibration levels in one of the types of truck most used in Spain for the shipment of packaged goods, formed by tractor unit and air‐suspension semi‐trailer with 26 tonnes (26 000 kg) payload capacity, considering the most representative routes of the main Spanish road network. The data presented in this study will enable the development of new specific vibration tests and will help product and package engineers to reduce damage in transit. In this study, 30 transport routes recording nearly 10 000 km of the Spanish main road network have been selected and analysed, and power spectral density (PSD) profiles are provided to simulate truck transport in Spain using random vibration test methods. The resulting PSD profiles were established by generating two grms levels (0.21 and 0.15) obtaining the highest intensity from the calculation of the upper one‐sided normal tolerance limit (NTL) (30,95,50) and an average intensity profile at −6 dB with respect to the calculated NTL curve, which represents 70% of the lowest grms values of the study. This study uses NTL analysis to explore the vibration characteristics of a typical heavy goods transport vehicle type for various routes along main highways in Spain and propose new transport simulation test protocols dedicated to the Spanish main road distribution environment.","PeriodicalId":19626,"journal":{"name":"Packaging Technology and Science","volume":"1 1","pages":"585 - 594"},"PeriodicalIF":2.6,"publicationDate":"2023-04-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89518171","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}
Worldwide, the packaging industry for consumer product goods, including personal care and beauty products, generates over $25 billion in sales. An extremely high environmental impact follows the large demand in the industry. Almost 70% of the plastic waste generated in the cosmetics market is not recyclable. Sustainability in the beauty industry is complex and multifaceted, requiring an evaluation of all factors. Packaging plays an important role in the cosmetics market, and considering the amount of waste it generates, it is essential to understand packaging dispensing systems from an environmental perspective. This study investigated the environmental impacts of three dispensing systems commonly used for cosmetic product packaging: the general dip‐tube pump, the airless pump and the bag‐in‐bottle format. A cradle‐to‐grave life cycle assessment (LCA) was performed to quantitatively analyse the environmental burden of those three different dispensing systems, using a facial cream as a test case. The LCA analysed the environmental impacts generated by the packaging materials and incorporated the environmental impacts created by the facial cream residue left behind in each dispensing system. The system boundary of this LCA included the material production, intermediate processes, distribution, use and end‐of‐life phases of the packaged facial cream products. The LCA complied with the ISO standards, 14,040:2006 and 14,044:2006, and LCA software SimaPro v 9.0 was used to analyse the results. The life cycle inventories used in this LCA included US‐EI 2.2, USLCI and Ecoinvent 3. TRACI 2.1, including ten mid‐point life cycle impact categories, was chosen as the life cycle impact analysis method. Comparative and contribution analyses were conducted to interpret the LCA data. The comparative analysis demonstrated that the airless pump packaging system had less environmental burden than the other two packaging systems for all the life cycle impact categories. The bag‐in‐bottle alternative had the highest environmental impact for eight of the ten impact categories. The contribution analysis results revealed that the packaging material production phase most contributed to the environmental burden of all three packaging formats, followed by the lotion residue.
在全球范围内，包括个人护理和美容产品在内的消费品包装行业的销售额超过250亿美元。该行业的巨大需求对环境产生了极高的影响。化妆品市场产生的近70%的塑料垃圾是不可回收的。美容行业的可持续性是复杂和多方面的，需要对所有因素进行评估。包装在化妆品市场中扮演着重要的角色，考虑到它产生的废物量，从环境的角度了解包装分配系统是至关重要的。本研究调查了化妆品包装中常用的三种配药系统对环境的影响:普通浸管泵、无气泵和袋装瓶形式。使用一种面霜作为测试案例，进行了从摇篮到坟墓的生命周期评估(LCA)，以定量分析这三种不同分配系统的环境负担。LCA分析了包装材料产生的环境影响，并纳入了每个配药系统中遗留的面霜残留物所产生的环境影响。该LCA的系统边界包括包装面霜产品的材料生产、中间工艺、分销、使用和使用寿命结束阶段。LCA符合ISO标准14,040:2006和14,044:2006,LCA软件SimaPro v 9.0对结果进行分析。本LCA中使用的生命周期清单包括US‐EI 2.2、USLCI和Ecoinvent 3。选择TRACI 2.1作为生命周期影响分析方法，包括10个中点生命周期影响类别。对LCA数据进行了比较分析和贡献分析。对比分析表明，在所有生命周期影响类别中，无气泵包装系统的环境负担都小于其他两种包装系统。在10个影响类别中，塑料袋对环境的影响在8个类别中最高。贡献分析结果显示，包装材料生产阶段对三种包装形式的环境负担贡献最大，其次是洗液残留。
{"title":"Life cycle assessment of multiple dispensing systems used for cosmetic product packaging","authors":"Shambhavi Rathore, Breanna Schuler, Jonghun Park","doi":"10.1002/pts.2729","DOIUrl":"https://doi.org/10.1002/pts.2729","url":null,"abstract":"Worldwide, the packaging industry for consumer product goods, including personal care and beauty products, generates over $25 billion in sales. An extremely high environmental impact follows the large demand in the industry. Almost 70% of the plastic waste generated in the cosmetics market is not recyclable. Sustainability in the beauty industry is complex and multifaceted, requiring an evaluation of all factors. Packaging plays an important role in the cosmetics market, and considering the amount of waste it generates, it is essential to understand packaging dispensing systems from an environmental perspective. This study investigated the environmental impacts of three dispensing systems commonly used for cosmetic product packaging: the general dip‐tube pump, the airless pump and the bag‐in‐bottle format. A cradle‐to‐grave life cycle assessment (LCA) was performed to quantitatively analyse the environmental burden of those three different dispensing systems, using a facial cream as a test case. The LCA analysed the environmental impacts generated by the packaging materials and incorporated the environmental impacts created by the facial cream residue left behind in each dispensing system. The system boundary of this LCA included the material production, intermediate processes, distribution, use and end‐of‐life phases of the packaged facial cream products. The LCA complied with the ISO standards, 14,040:2006 and 14,044:2006, and LCA software SimaPro v 9.0 was used to analyse the results. The life cycle inventories used in this LCA included US‐EI 2.2, USLCI and Ecoinvent 3. TRACI 2.1, including ten mid‐point life cycle impact categories, was chosen as the life cycle impact analysis method. Comparative and contribution analyses were conducted to interpret the LCA data. The comparative analysis demonstrated that the airless pump packaging system had less environmental burden than the other two packaging systems for all the life cycle impact categories. The bag‐in‐bottle alternative had the highest environmental impact for eight of the ten impact categories. The contribution analysis results revealed that the packaging material production phase most contributed to the environmental burden of all three packaging formats, followed by the lotion residue.","PeriodicalId":19626,"journal":{"name":"Packaging Technology and Science","volume":"35 1","pages":"533 - 547"},"PeriodicalIF":2.6,"publicationDate":"2023-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86555561","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}
Imke Korte, A. Albrecht, M. Mittler, Claudia Waldhans, J. Kreyenschmidt
The quality loss and shelf life of cherry tomatoes stored in different types of commercially available bio‐based packaging trays were analysed and compared with the reference materials, corrugated cardboard and recycled polyethylene terephthalate (rPET). During storage under conditions reflecting points in a regional German supply chain, typical quality parameters were investigated. Surface bacterial counts of the packaging materials were investigated before and after storage, and material parameters were determined for selected packaging.
{"title":"Influence of different bio‐based and conventional packaging trays on the quality loss of fresh cherry tomatoes during distribution and storage","authors":"Imke Korte, A. Albrecht, M. Mittler, Claudia Waldhans, J. Kreyenschmidt","doi":"10.1002/pts.2728","DOIUrl":"https://doi.org/10.1002/pts.2728","url":null,"abstract":"The quality loss and shelf life of cherry tomatoes stored in different types of commercially available bio‐based packaging trays were analysed and compared with the reference materials, corrugated cardboard and recycled polyethylene terephthalate (rPET). During storage under conditions reflecting points in a regional German supply chain, typical quality parameters were investigated. Surface bacterial counts of the packaging materials were investigated before and after storage, and material parameters were determined for selected packaging.","PeriodicalId":19626,"journal":{"name":"Packaging Technology and Science","volume":"36 1","pages":"569 - 583"},"PeriodicalIF":2.6,"publicationDate":"2023-03-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87858928","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 pH‐sensitive indicator film based on CO2 change was prepared by mixing a water‐soluble indicator (bromocresol green and chlorophenol red sodium) with a film‐forming carrier (methyl cellulose (MC), polyvinyl alcohol (PVA) and glycerin). The innovation is not only to analyse the response characteristics of the colorimetric indicator to CO2, but also to optimise the preparation parameters of the film. The response experiment showed that CO2 dissolved rapidly in water and the pH value remained unchanged after reaching equilibrium, with a one‐to‐one relationship between pH and CO2 concentration. As the CO2 concentration rose from 18% to 20%, the colour of the indicator film changed from blue–purple to yellow–green in a different colour space, allowing the change to be easily distinguished by the naked eye. The optimum parameters (13 g‧L−1 MC, 5 g‧L−1 PVA, 10 g‧L−1 glycerin, 15 ml‧L−1 indicator and a casting amount of 0.2 ml‧cm−2) for preparing the intelligent film were optimised based on puncture strength (PS), water vapour permeability (WVP), water solubility (WS), casting time (CT) and colour performance. Evaluating this application using garlic scapes stored at 15°C revealed that the total colour difference was 34.23 as the CO2 concentration increased from 18.7% to 20.4%, and the colour of the indicator film changed from blue–purple to yellow–green. Therefore, the intelligent packaging film was able to effectively provide a warning when garlic scapes were exposed to damage from a short‐term high CO2 level.
{"title":"An intelligent indicator for warning of short‐term high CO2 damage to garlic scapes","authors":"Hanyan Hu, Yahui Bai, Haichuan Li, Keyi Li, Y. Hu, Junran Chen","doi":"10.1002/pts.2727","DOIUrl":"https://doi.org/10.1002/pts.2727","url":null,"abstract":"A pH‐sensitive indicator film based on CO2 change was prepared by mixing a water‐soluble indicator (bromocresol green and chlorophenol red sodium) with a film‐forming carrier (methyl cellulose (MC), polyvinyl alcohol (PVA) and glycerin). The innovation is not only to analyse the response characteristics of the colorimetric indicator to CO2, but also to optimise the preparation parameters of the film. The response experiment showed that CO2 dissolved rapidly in water and the pH value remained unchanged after reaching equilibrium, with a one‐to‐one relationship between pH and CO2 concentration. As the CO2 concentration rose from 18% to 20%, the colour of the indicator film changed from blue–purple to yellow–green in a different colour space, allowing the change to be easily distinguished by the naked eye. The optimum parameters (13 g‧L−1 MC, 5 g‧L−1 PVA, 10 g‧L−1 glycerin, 15 ml‧L−1 indicator and a casting amount of 0.2 ml‧cm−2) for preparing the intelligent film were optimised based on puncture strength (PS), water vapour permeability (WVP), water solubility (WS), casting time (CT) and colour performance. Evaluating this application using garlic scapes stored at 15°C revealed that the total colour difference was 34.23 as the CO2 concentration increased from 18.7% to 20.4%, and the colour of the indicator film changed from blue–purple to yellow–green. Therefore, the intelligent packaging film was able to effectively provide a warning when garlic scapes were exposed to damage from a short‐term high CO2 level.","PeriodicalId":19626,"journal":{"name":"Packaging Technology and Science","volume":"39 1","pages":"557 - 567"},"PeriodicalIF":2.6,"publicationDate":"2023-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82439779","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}
Lu Jia, Wuliang Sun, Wenbo Li, Yue Dong, Lingling Wu, M. A. Saldaña, Yang Gao, Ye Jin, Wenxiu Sun
The unintentional bacterial contamination in food seriously harms food quality and human health, so it is necessary to establish a real‐time bacterial detection method. Here, a colour indicator film was designed to detect bacterial by incorporating bromothymol blue (BTB) into degradable poly‐L‐lactic acid (PLLA) and polyvinylpyrrolidone (PVP). The colour indicator film was prepared into fibres by electrospinning technology. The colour indicator film showed colour responsiveness from yellow to green at different pH. The colour indicator film showed good colour stability at different temperature and humidity conditions. The colour indicator film was used for the detection of bacteria, and it was found that the colour indicator film could make a colour response visible to the naked eye according to different concentrations of bacteria, which showed the great potential of the colour indicator film in detecting bacteria.
{"title":"A colour indicator film based on bromothymol blue/poly‐L‐lactic acid/polyvinylpyrrolidone for detecting bacteria","authors":"Lu Jia, Wuliang Sun, Wenbo Li, Yue Dong, Lingling Wu, M. A. Saldaña, Yang Gao, Ye Jin, Wenxiu Sun","doi":"10.1002/pts.2726","DOIUrl":"https://doi.org/10.1002/pts.2726","url":null,"abstract":"The unintentional bacterial contamination in food seriously harms food quality and human health, so it is necessary to establish a real‐time bacterial detection method. Here, a colour indicator film was designed to detect bacterial by incorporating bromothymol blue (BTB) into degradable poly‐L‐lactic acid (PLLA) and polyvinylpyrrolidone (PVP). The colour indicator film was prepared into fibres by electrospinning technology. The colour indicator film showed colour responsiveness from yellow to green at different pH. The colour indicator film showed good colour stability at different temperature and humidity conditions. The colour indicator film was used for the detection of bacteria, and it was found that the colour indicator film could make a colour response visible to the naked eye according to different concentrations of bacteria, which showed the great potential of the colour indicator film in detecting bacteria.","PeriodicalId":19626,"journal":{"name":"Packaging Technology and Science","volume":"8 2 1","pages":"549 - 556"},"PeriodicalIF":2.6,"publicationDate":"2023-03-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80566816","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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