Camila da Fonseca, A. G. A. Sá, Talita Ribeiro Gagliardi, Maria Jaízia dos Santos Alves, Germán Ayala Valencia
Plant‐based hamburgers (PBH) are a recent alternative for consumers who want to reduce meat consumption. The marketing of this type of food has increased in the last few years, being an exciting niche in the food industry. In parallel, food marketing uses packaging to attract consumers, being packaging colour a key to improving consumer perceptions and increasing purchasing intentions. However, no study has explored the ideal packaging colour for PBH. Hence, this research aimed to understand the packaging colour on consumer perception of PBH. A study with 727 volunteers was carried out, and the data were obtained through an online form and analysed using an electronic spreadsheet. Firstly, the diet types and purchasing intention of BPH were analysed. In sequence, it was investigated the perceptions against different colours used in the package of PBH. Neutral (white and black), cool (green, blue and lilac), and warm (red, yellow and magenta) colours were used in the PHB package and data derived from consumers' perceptions were analysed using the word association methodology. Results from volunteers showed that people are interested in buying PBH, including people having a carnivore or flexitarian diet type (89% of volunteers). Important attributes related to PBH were induced in the volunteers using food packaging with green, yellow and white colours. These colours can attract attention and induce emotions related to nature, health, nutritional value and quality in packages of PBH.
{"title":"Understanding the packaging colour on consumer perception of plant‐based hamburgers: A preliminary study","authors":"Camila da Fonseca, A. G. A. Sá, Talita Ribeiro Gagliardi, Maria Jaízia dos Santos Alves, Germán Ayala Valencia","doi":"10.1002/pts.2725","DOIUrl":"https://doi.org/10.1002/pts.2725","url":null,"abstract":"Plant‐based hamburgers (PBH) are a recent alternative for consumers who want to reduce meat consumption. The marketing of this type of food has increased in the last few years, being an exciting niche in the food industry. In parallel, food marketing uses packaging to attract consumers, being packaging colour a key to improving consumer perceptions and increasing purchasing intentions. However, no study has explored the ideal packaging colour for PBH. Hence, this research aimed to understand the packaging colour on consumer perception of PBH. A study with 727 volunteers was carried out, and the data were obtained through an online form and analysed using an electronic spreadsheet. Firstly, the diet types and purchasing intention of BPH were analysed. In sequence, it was investigated the perceptions against different colours used in the package of PBH. Neutral (white and black), cool (green, blue and lilac), and warm (red, yellow and magenta) colours were used in the PHB package and data derived from consumers' perceptions were analysed using the word association methodology. Results from volunteers showed that people are interested in buying PBH, including people having a carnivore or flexitarian diet type (89% of volunteers). Important attributes related to PBH were induced in the volunteers using food packaging with green, yellow and white colours. These colours can attract attention and induce emotions related to nature, health, nutritional value and quality in packages of PBH.","PeriodicalId":19626,"journal":{"name":"Packaging Technology and Science","volume":"18 1","pages":"495 - 503"},"PeriodicalIF":2.6,"publicationDate":"2023-03-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85509093","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}
An intelligent pH‐sensing indicator containing Roselle (Hibiscus sabdariffa L.) (ROS) anthocyanin and alizarin (ALZ) was developed and characterized as on‐package indicator tags to check the shrimp freshness during the storing at 4°C. Fourier transform infrared (FT‐IR) analysis showed that ROS and ALZ were successfully immobilized in the gelatin–glycerol film‐forming substrate. The addition of various natural dyes enhanced the thickness and antioxidant action of the colourimetric film. To assess the response to changes in the pH, the colourimetric film was immersed in different buffers. Based on volatile amines secreted by shrimp, a test application of a colourimetric film containing natural dyes at a ratio of ROS:ALZ = 4:1 (v/v) was conducted in shrimp at 4°C. The findings indicated that the designed colourimetric film could produce various colours, which are thought to indicate the freshness and spoilage of packaged shrimp. Therefore, the target film can be utilized as a promising smart packaging material for monitoring the freshness of shrimp and aquatic products in real time.
研制了一种含有Roselle (Hibiscus sabdariffa L.) (ROS)花青素和茜素(ALZ)的智能pH感应指示剂，并将其作为包装指示剂进行了表征，用于检测虾在4°C储存期间的新鲜度。傅里叶红外(FT - IR)分析表明，ROS和ALZ成功地固定在明胶-甘油成膜底物中。各种天然染料的加入提高了比色膜的厚度和抗氧化作用。为了评估对pH变化的响应，将比色膜浸入不同的缓冲液中。基于对虾分泌的挥发性胺，在4°C条件下，对含天然染料的比色膜进行了ROS:ALZ = 4:1 (v/v)比色膜的测试应用。研究结果表明，所设计的比色膜可以产生不同的颜色，可以反映包装虾的新鲜度和腐败程度。因此，该目标膜可以作为一种有前景的智能包装材料，用于实时监测虾类和水产品的新鲜度。
{"title":"Properties of Roselle and alizarin mixed loaded gelatin films as a pH‐sensing indicator for shrimp freshness monitoring","authors":"F. Moeinpour, Fatemeh S. Mohseni‐Shahri","doi":"10.1002/pts.2724","DOIUrl":"https://doi.org/10.1002/pts.2724","url":null,"abstract":"An intelligent pH‐sensing indicator containing Roselle (Hibiscus sabdariffa L.) (ROS) anthocyanin and alizarin (ALZ) was developed and characterized as on‐package indicator tags to check the shrimp freshness during the storing at 4°C. Fourier transform infrared (FT‐IR) analysis showed that ROS and ALZ were successfully immobilized in the gelatin–glycerol film‐forming substrate. The addition of various natural dyes enhanced the thickness and antioxidant action of the colourimetric film. To assess the response to changes in the pH, the colourimetric film was immersed in different buffers. Based on volatile amines secreted by shrimp, a test application of a colourimetric film containing natural dyes at a ratio of ROS:ALZ = 4:1 (v/v) was conducted in shrimp at 4°C. The findings indicated that the designed colourimetric film could produce various colours, which are thought to indicate the freshness and spoilage of packaged shrimp. Therefore, the target film can be utilized as a promising smart packaging material for monitoring the freshness of shrimp and aquatic products in real time.","PeriodicalId":19626,"journal":{"name":"Packaging Technology and Science","volume":"11 1","pages":"483 - 493"},"PeriodicalIF":2.6,"publicationDate":"2023-03-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87827907","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}
Yue Dong, Wuliang Sun, Wenbo Li, Lianye Li, Fei Xia, Lingling Wu, Ye Jin, M. A. Saldaña, Wenxiu Sun
Seafood products are prone to deterioration and, therefore, require a label that identifies quality with the naked eye. A visual freshness colour indicator membrane incorporated with poly‐L‐lactic acid and lead(II) acetate basic is designed via electrospinning technology for freshness monitoring. The colour indicator membrane had a uniform fibre thickness with an average diameter of 1.54 μm and a large specific surface area. In addition, the colour stability of the membrane did not vary with temperature and humidity. The hydrogen sulfide (H2S) responsivity results showed that the membrane gave a rapid and accurate response to the freshness of shrimp, and the detection limit of H2S is 0.45 ppm. Finally, in application, the colour change of the membrane correlated linearly with the freshness of the shrimp, allowing the quality of the shrimp to be identified with the naked eye. The experimental results showed that poly‐L‐lactic acid/lead(II) acetate basic colour indicator membrane had great potential in the detection of shrimp freshness.
{"title":"Poly‐L‐lactic acid/lead(II) acetate basic colour indicator membrane for visual monitoring in shrimp freshness","authors":"Yue Dong, Wuliang Sun, Wenbo Li, Lianye Li, Fei Xia, Lingling Wu, Ye Jin, M. A. Saldaña, Wenxiu Sun","doi":"10.1002/pts.2723","DOIUrl":"https://doi.org/10.1002/pts.2723","url":null,"abstract":"Seafood products are prone to deterioration and, therefore, require a label that identifies quality with the naked eye. A visual freshness colour indicator membrane incorporated with poly‐L‐lactic acid and lead(II) acetate basic is designed via electrospinning technology for freshness monitoring. The colour indicator membrane had a uniform fibre thickness with an average diameter of 1.54 μm and a large specific surface area. In addition, the colour stability of the membrane did not vary with temperature and humidity. The hydrogen sulfide (H2S) responsivity results showed that the membrane gave a rapid and accurate response to the freshness of shrimp, and the detection limit of H2S is 0.45 ppm. Finally, in application, the colour change of the membrane correlated linearly with the freshness of the shrimp, allowing the quality of the shrimp to be identified with the naked eye. The experimental results showed that poly‐L‐lactic acid/lead(II) acetate basic colour indicator membrane had great potential in the detection of shrimp freshness.","PeriodicalId":19626,"journal":{"name":"Packaging Technology and Science","volume":"7 1","pages":"473 - 481"},"PeriodicalIF":2.6,"publicationDate":"2023-03-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81467467","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 use of disposable and reusable packaging is a hot topic in policy and practice, but different studies have come to different conclusions on when each packaging type is the more sustainable alternative. The purpose of this paper is to map and review scientific literature that compares disposable and reusable packaging for food, beverages and e‐commerce from a sustainability perspective. The methodology is a systematic literature review, which identifies 91 scientific papers. The paper describes and analyses the origin, characteristics and state of current knowledge and then proposes future research directions within five areas. It identifies and presents what is known in literature to achieve environmental and social sustainability, as well as circularity for disposable compared to reusable packaging. The review shows that the literature is to great extent qualitative, often studying individual products in a specific context. European studies dominate the current literature, and many of them revolve around a few types of products and packaging. Slightly under half of the studies use the life cycle assessment (LCA) methodology. The review of these studies provides some indicative suggestions for when disposable and reusable packaging is environmentally preferable, but the number of LCA studies is too limited, and their content too fragmented to draw general conclusions about this. Overall, the review of 91 articles shows a great need for continued research that compares the environmental efficiency of disposable and reusable packaging. It also highlights the necessity for more knowledge to be able to clearly state under what conditions and in what contexts disposable and reusable packaging are the most sustainable options.
{"title":"Current state and research directions for disposable versus reusable packaging: A systematic literature review of comparative studies","authors":"Henrik Pålsson, John Olsson","doi":"10.1002/pts.2722","DOIUrl":"https://doi.org/10.1002/pts.2722","url":null,"abstract":"The use of disposable and reusable packaging is a hot topic in policy and practice, but different studies have come to different conclusions on when each packaging type is the more sustainable alternative. The purpose of this paper is to map and review scientific literature that compares disposable and reusable packaging for food, beverages and e‐commerce from a sustainability perspective. The methodology is a systematic literature review, which identifies 91 scientific papers. The paper describes and analyses the origin, characteristics and state of current knowledge and then proposes future research directions within five areas. It identifies and presents what is known in literature to achieve environmental and social sustainability, as well as circularity for disposable compared to reusable packaging. The review shows that the literature is to great extent qualitative, often studying individual products in a specific context. European studies dominate the current literature, and many of them revolve around a few types of products and packaging. Slightly under half of the studies use the life cycle assessment (LCA) methodology. The review of these studies provides some indicative suggestions for when disposable and reusable packaging is environmentally preferable, but the number of LCA studies is too limited, and their content too fragmented to draw general conclusions about this. Overall, the review of 91 articles shows a great need for continued research that compares the environmental efficiency of disposable and reusable packaging. It also highlights the necessity for more knowledge to be able to clearly state under what conditions and in what contexts disposable and reusable packaging are the most sustainable options.","PeriodicalId":19626,"journal":{"name":"Packaging Technology and Science","volume":"31 1","pages":"391 - 409"},"PeriodicalIF":2.6,"publicationDate":"2023-03-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77524889","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}
Miao He, Xijun Fu, Guitao Du, Houbin Li, Pingping Zhao, Xinghai Liu
To quickly and quantitatively detect the concentration of harmful Cr6+ in food and packaging, biomass nitrogen‐doped blue fluorescent carbon quantum dots (CQDs) were synthesized by a one‐step hydrothermal method using longan peel. The synthesized biomass CQDs are spherical, and the particle size is distributed between 1 and 6 nm. There are functional groups such as carboxyl, hydroxyl and amino groups on the surface of the CQDs, which promotes the excellent water dispersibility of the CQDs. CQDs have good fluorescence stability in salt solutions, different pH environments and long‐term storage. A fluorescence sensor for detecting Cr6+ was constructed, based on the specific quenching effect of Cr6+ on the fluorescence of CQDs. There is a good linear relationship between the fluorescence quenching rate of the fluorescence sensor and the Cr6+ concentration of the detected sample. The sensor has a linear range of 20–200 μM and a detection limit of 1.4 μM. In addition, the CQDs fluorescence sensor has an ideal recovery rate in the actual water sample spiked with Cr6+. This research innovatively combined longan and hydrothermal method to prepare a quantitative, fast and wide detection limit Cr6+ sensor.
{"title":"Preparation of biomass water‐soluble carbon quantum dots and their application in Cr (VI) ions detection","authors":"Miao He, Xijun Fu, Guitao Du, Houbin Li, Pingping Zhao, Xinghai Liu","doi":"10.1002/pts.2721","DOIUrl":"https://doi.org/10.1002/pts.2721","url":null,"abstract":"To quickly and quantitatively detect the concentration of harmful Cr6+ in food and packaging, biomass nitrogen‐doped blue fluorescent carbon quantum dots (CQDs) were synthesized by a one‐step hydrothermal method using longan peel. The synthesized biomass CQDs are spherical, and the particle size is distributed between 1 and 6 nm. There are functional groups such as carboxyl, hydroxyl and amino groups on the surface of the CQDs, which promotes the excellent water dispersibility of the CQDs. CQDs have good fluorescence stability in salt solutions, different pH environments and long‐term storage. A fluorescence sensor for detecting Cr6+ was constructed, based on the specific quenching effect of Cr6+ on the fluorescence of CQDs. There is a good linear relationship between the fluorescence quenching rate of the fluorescence sensor and the Cr6+ concentration of the detected sample. The sensor has a linear range of 20–200 μM and a detection limit of 1.4 μM. In addition, the CQDs fluorescence sensor has an ideal recovery rate in the actual water sample spiked with Cr6+. This research innovatively combined longan and hydrothermal method to prepare a quantitative, fast and wide detection limit Cr6+ sensor.","PeriodicalId":19626,"journal":{"name":"Packaging Technology and Science","volume":"165 1","pages":"465 - 472"},"PeriodicalIF":2.6,"publicationDate":"2023-03-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85825614","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}
Julia Frojan, Pierre Bisquert, P. Buche, N. Gontard, L. Boone, Trang Nhu Thuy, A. Vermeulen, P. Ragaert, J. Dewulf, V. Guillard
The objective of this work was to propose an environmental scoring tool for food packaging based on the assessment of three key pillars of packaging sustainability: Materials, Functionality and Post‐Usage fate. A participatory process involving relevant food‐packaging experts and end users was applied to define the relevant criteria for each pillar. Each criterion was translated into a question for users, and the answers are converted into a score between 0 (worst option) and 1 (best option) per pillar. For the Materials pillar, two scores were computed from a streamlined calculation of resource (CEENE) and carbon footprints (IPCC) while for the Functionality and Post‐Usage pillars, scores were computed from Yes/No answers provided by the users. A fourth pillar considers the potential risk of long‐term environmental pollution. Then, the packaging options for the same food are ranked according to the Borda voting rule, considering the individual rankings obtained for the various pillars. The proposed methodology was applied to three commercial (milk and sugar) and non‐commercial (strawberry) packaging case studies. The obtained ranking is discussed with respect to current knowledge in the field. The provided methodology is easy to understand, science based, and combines quantitative and qualitative assessments. The developed tool could be handled by non‐experts in environmental sciences such as food manufacturers, packaging converters and policy makers. The resulting indicators provide answers to user concerns regarding the environmental impacts of food packaging and guide their choice of the most sustainable option. The proposed scoring method considers the functionality of the packaging with respect to preserving food and reducing food waste, which is rarely considered in packaging environmental assessments.
{"title":"Scoring methodology for comparing the environmental performance of food packaging","authors":"Julia Frojan, Pierre Bisquert, P. Buche, N. Gontard, L. Boone, Trang Nhu Thuy, A. Vermeulen, P. Ragaert, J. Dewulf, V. Guillard","doi":"10.1002/pts.2720","DOIUrl":"https://doi.org/10.1002/pts.2720","url":null,"abstract":"The objective of this work was to propose an environmental scoring tool for food packaging based on the assessment of three key pillars of packaging sustainability: Materials, Functionality and Post‐Usage fate. A participatory process involving relevant food‐packaging experts and end users was applied to define the relevant criteria for each pillar. Each criterion was translated into a question for users, and the answers are converted into a score between 0 (worst option) and 1 (best option) per pillar. For the Materials pillar, two scores were computed from a streamlined calculation of resource (CEENE) and carbon footprints (IPCC) while for the Functionality and Post‐Usage pillars, scores were computed from Yes/No answers provided by the users. A fourth pillar considers the potential risk of long‐term environmental pollution. Then, the packaging options for the same food are ranked according to the Borda voting rule, considering the individual rankings obtained for the various pillars. The proposed methodology was applied to three commercial (milk and sugar) and non‐commercial (strawberry) packaging case studies. The obtained ranking is discussed with respect to current knowledge in the field. The provided methodology is easy to understand, science based, and combines quantitative and qualitative assessments. The developed tool could be handled by non‐experts in environmental sciences such as food manufacturers, packaging converters and policy makers. The resulting indicators provide answers to user concerns regarding the environmental impacts of food packaging and guide their choice of the most sustainable option. The proposed scoring method considers the functionality of the packaging with respect to preserving food and reducing food waste, which is rarely considered in packaging environmental assessments.","PeriodicalId":19626,"journal":{"name":"Packaging Technology and Science","volume":"352 1","pages":"439 - 463"},"PeriodicalIF":2.6,"publicationDate":"2023-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80045071","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}
Corrugated box is an important transport packaging container in the global logistics. The research on its raw material, that is, corrugated fibreboard, has always been an important topic in the packaging field. However, the research objects nearly focus on the corrugated fibreboard of traditional corrugated medium. The innovative research on the structure of corrugated fibreboard is also still rare. Since the pandemic COVID‐19 in 2020, the international corrugated packaging industry has faced new dilemma. The development of new corrugated boxes and fibreboard is the way to break the situation in innovation and transformation. This study aims to design a new fibreboard with laminated structure medium for obtaining a new type of corrugated fibreboard for packaging with better cushioning and anti‐vibration performance than traditional corrugated fibreboard. The verification experiments show that the new fibreboard has better recovery and structural stability due to its unique three‐layer structure. The static and dynamic cushioning performance and anti‐vibration performance of the proposed fibreboard have been greatly improved compared with those of the traditional one.
{"title":"Structural design and performance study of corrugated fibreboard with a laminated structure","authors":"Zhou Li-na, Zhonghui Chen, Liu Li, Guo Yan-ping, Chen Xin, Xia Zheng","doi":"10.1002/pts.2718","DOIUrl":"https://doi.org/10.1002/pts.2718","url":null,"abstract":"Corrugated box is an important transport packaging container in the global logistics. The research on its raw material, that is, corrugated fibreboard, has always been an important topic in the packaging field. However, the research objects nearly focus on the corrugated fibreboard of traditional corrugated medium. The innovative research on the structure of corrugated fibreboard is also still rare. Since the pandemic COVID‐19 in 2020, the international corrugated packaging industry has faced new dilemma. The development of new corrugated boxes and fibreboard is the way to break the situation in innovation and transformation. This study aims to design a new fibreboard with laminated structure medium for obtaining a new type of corrugated fibreboard for packaging with better cushioning and anti‐vibration performance than traditional corrugated fibreboard. The verification experiments show that the new fibreboard has better recovery and structural stability due to its unique three‐layer structure. The static and dynamic cushioning performance and anti‐vibration performance of the proposed fibreboard have been greatly improved compared with those of the traditional one.","PeriodicalId":19626,"journal":{"name":"Packaging Technology and Science","volume":"17 1","pages":"411 - 423"},"PeriodicalIF":2.6,"publicationDate":"2023-02-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82922024","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}
Mariana Moraes Góes, B. Simões, F. Yamashita, Suzana Mali de Oliveira, Gizilene Maria de Carvalho
This work aimed to develop a novel colorimetric indicator film from cassava starch, isomalt and glycerol with 20% wt.% of grape skin extract (GSE) by casting to be used as an indicator of fish freshness. The plasticizers were used in the concentration of 33% at five levels: 100/0, 70/30, 60/40, 50/50 and 0/100 (%w/w isomalt/glycerol). Fourier transform infrared spectroscopy (FTIR), X‐ray diffraction (XRD) and RGB colour analysis showed the homogenous distribution of GSE in the starch matrix. The presence of GSE reduces the thermal stability, k1 value, solubility, swelling values and the %E and increases the tensile strength (TS), revealing its plasticizing potential action in the presence of isomalt. The influence of pH on the colours of the film containing GSE and its indicator activity were evaluated. The results showed that the film produced operates in a wide pH range, being an excellent candidate as an indicator for monitoring fish freshness.
{"title":"Plasticizers' effect on pH indicator film based on starch and red grape skin extract for monitoring fish freshness","authors":"Mariana Moraes Góes, B. Simões, F. Yamashita, Suzana Mali de Oliveira, Gizilene Maria de Carvalho","doi":"10.1002/pts.2719","DOIUrl":"https://doi.org/10.1002/pts.2719","url":null,"abstract":"This work aimed to develop a novel colorimetric indicator film from cassava starch, isomalt and glycerol with 20% wt.% of grape skin extract (GSE) by casting to be used as an indicator of fish freshness. The plasticizers were used in the concentration of 33% at five levels: 100/0, 70/30, 60/40, 50/50 and 0/100 (%w/w isomalt/glycerol). Fourier transform infrared spectroscopy (FTIR), X‐ray diffraction (XRD) and RGB colour analysis showed the homogenous distribution of GSE in the starch matrix. The presence of GSE reduces the thermal stability, k1 value, solubility, swelling values and the %E and increases the tensile strength (TS), revealing its plasticizing potential action in the presence of isomalt. The influence of pH on the colours of the film containing GSE and its indicator activity were evaluated. The results showed that the film produced operates in a wide pH range, being an excellent candidate as an indicator for monitoring fish freshness.","PeriodicalId":19626,"journal":{"name":"Packaging Technology and Science","volume":"7 3 1","pages":"425 - 437"},"PeriodicalIF":2.6,"publicationDate":"2023-02-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90250622","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}
Significant efforts have been made over the past decade to facilitate the recognition of environmentally friendly packaging and promote sustainability. Yet, consumers remain confused by the excess of labels and claims used to communicate sustainability. In our previous work, we modified the appearance of recycled fibre‐based packaging by incorporating visible particles of fibre‐based waste. This strategy enabled consumers to better identify packages with a high recyclability level, enhancing their environmental perception towards sustainable products. However, the incorporation of such large waste particles proved to be detrimental to the mechanical properties of the paperboards. In this study, we further investigate the influence of the physicochemical properties of the added fibre‐based waste on packaging performance. Using a similar strategy to enhance the environmental perception, we herein studied the effect of mixed office waste (MOW), old magazines (OMG), and polylactic acid (PLA) paper cups. The presence of hydrophobic and difficult‐to‐process and difficult‐to‐disperse waste, such as the PLA paper cups, significantly altered the mechanical performance of the paperboards, whereas more hydrophilic and easy‐to‐disintegrate waste (MOW and OMG) had a lesser effect regardless of the size of the particles. Strength agents such as cationic starch (CS) and cellulose microfibrils (CMFs) successfully restored the properties of the paperboards containing MOW and OMG but were less effective for PLA paper cups. A multi‐ply strategy overcame the limitations of CS and CMFs using the redesigned paperboard as an outer ply for aesthetic purposes and a 100% recycled inner ply for restoring strength.
{"title":"Redesigning the appearance of recycled containers for packaging applications: The effect of paper waste physicochemical properties on the performance of paperboards with obvious recycled content","authors":"Lisa Chacón, Nathalie Lavoine, R. A. Venditti","doi":"10.1002/pts.2717","DOIUrl":"https://doi.org/10.1002/pts.2717","url":null,"abstract":"Significant efforts have been made over the past decade to facilitate the recognition of environmentally friendly packaging and promote sustainability. Yet, consumers remain confused by the excess of labels and claims used to communicate sustainability. In our previous work, we modified the appearance of recycled fibre‐based packaging by incorporating visible particles of fibre‐based waste. This strategy enabled consumers to better identify packages with a high recyclability level, enhancing their environmental perception towards sustainable products. However, the incorporation of such large waste particles proved to be detrimental to the mechanical properties of the paperboards. In this study, we further investigate the influence of the physicochemical properties of the added fibre‐based waste on packaging performance. Using a similar strategy to enhance the environmental perception, we herein studied the effect of mixed office waste (MOW), old magazines (OMG), and polylactic acid (PLA) paper cups. The presence of hydrophobic and difficult‐to‐process and difficult‐to‐disperse waste, such as the PLA paper cups, significantly altered the mechanical performance of the paperboards, whereas more hydrophilic and easy‐to‐disintegrate waste (MOW and OMG) had a lesser effect regardless of the size of the particles. Strength agents such as cationic starch (CS) and cellulose microfibrils (CMFs) successfully restored the properties of the paperboards containing MOW and OMG but were less effective for PLA paper cups. A multi‐ply strategy overcame the limitations of CS and CMFs using the redesigned paperboard as an outer ply for aesthetic purposes and a 100% recycled inner ply for restoring strength.","PeriodicalId":19626,"journal":{"name":"Packaging Technology and Science","volume":"51 1","pages":"363 - 377"},"PeriodicalIF":2.6,"publicationDate":"2023-02-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74604698","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 waste pollution is a global environmental problem that could be solved by biodegradable materials. In addition, its biodegradability has been important for medical applications. In this way, the biodegradability performance has been investigated for different materials under diversified environmental conditions. In this context, this review shows the main up‐to‐date biodegradable polymers (from renewable sources and fossil‐based), their structure and properties, and their biodegradability characteristics. Also, this review shows the effect of polymer properties and environmental conditions on biodegradability, methods of biodegradability and toxicity determination, modification processes to enhance biodegradability, and main applications of biodegradable polymers for agriculture, medical, and packaging. Finally, this review presents a discussion of the implications of biodegradation on the environment, the current context, and future perspectives of plastic biodegradation.
{"title":"Biodegradable polymers: A review about biodegradation and its implications and applications","authors":"C. L. La Fuente, B. C. Maniglia, C. Tadini","doi":"10.1002/pts.2699","DOIUrl":"https://doi.org/10.1002/pts.2699","url":null,"abstract":"Plastic waste pollution is a global environmental problem that could be solved by biodegradable materials. In addition, its biodegradability has been important for medical applications. In this way, the biodegradability performance has been investigated for different materials under diversified environmental conditions. In this context, this review shows the main up‐to‐date biodegradable polymers (from renewable sources and fossil‐based), their structure and properties, and their biodegradability characteristics. Also, this review shows the effect of polymer properties and environmental conditions on biodegradability, methods of biodegradability and toxicity determination, modification processes to enhance biodegradability, and main applications of biodegradable polymers for agriculture, medical, and packaging. Finally, this review presents a discussion of the implications of biodegradation on the environment, the current context, and future perspectives of plastic biodegradation.","PeriodicalId":19626,"journal":{"name":"Packaging Technology and Science","volume":"62 1","pages":"81 - 95"},"PeriodicalIF":2.6,"publicationDate":"2023-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90688055","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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