Relevant bibliographies by topics / Food packaging systems

Academic literature on the topic 'Food packaging systems'

Author: Grafiati
Published: 10 December 2022
Last updated: 28 January 2023

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Journal articles on the topic "Food packaging systems"

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Purkayastha, Srijita, Agni Kumar Biswal, and Sampa Saha. "Responsive Systems in Food Packaging." Journal of Packaging Technology and Research 1, no. 1 (March 2017): 53–64. http://dx.doi.org/10.1007/s41783-017-0007-0.

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Suvarna, Vasanti, Arya Nair, Rashmi Mallya, Tabassum Khan, and Abdelwahab Omri. "Antimicrobial Nanomaterials for Food Packaging." Antibiotics 11, no. 6 (May 29, 2022): 729. http://dx.doi.org/10.3390/antibiotics11060729.

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Food packaging plays a key role in offering safe and quality food products to consumers by providing protection and extending shelf life. Food packaging is a multifaceted field based on food science and engineering, microbiology, and chemistry, all of which have contributed significantly to maintaining physicochemical attributes such as color, flavor, moisture content, and texture of foods and their raw materials, in addition to ensuring freedom from oxidation and microbial deterioration. Antimicrobial food packaging systems, in addition to their function as conventional food packaging, are designed to arrest microbial growth on food surfaces, thereby enhancing food stability and quality. Nanomaterials with unique physiochemical and antibacterial properties are widely explored in food packaging as preservatives and antimicrobials, to extend the shelf life of packed food products. Various nanomaterials that are used in food packaging include nanocomposites composing nanoparticles such as silver, copper, gold, titanium dioxide, magnesium oxide, zinc oxide, mesoporous silica and graphene-based inorganic nanoparticles; gelatin; alginate; cellulose; chitosan-based polymeric nanoparticles; lipid nanoparticles; nanoemulsion; nanoliposomes; nanosponges; and nanofibers. Antimicrobial nanomaterial-based packaging systems are fabricated to exhibit greater efficiency against microbial contaminants. Recently, smart food packaging systems indicating the presence of spoilage and pathogenic microorganisms have been investigated by various research groups. The present review summarizes recent updates on various nanomaterials used in the field of food packaging technology, with potential applications as antimicrobial, antioxidant equipped with technology conferring smart functions and mechanisms in food packaging.
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Bogó-Tóth, Zs, and Z. Lakner. "Multicriterial optimization of liquid food packaging systems." Acta Alimentaria 43, Supplement 1 (November 2014): 29–35. http://dx.doi.org/10.1556/aalim.43.2014.suppl.5.

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Çelebi Sezer, Yasemin, and Hüseyin Bozkurt. "Use of antimicrobial packaging systems in the production and storage of meat and meat products." Food and Health 7, no. 2 (2021): 150–63. http://dx.doi.org/10.3153/fh21016.

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Many microbiological, enzymatic, physicochemical, and biochemical changes occur during the production and storage of fresh and processed meat products, which tend to deteriorate more easily by their nature. Nevertheless, consumers mainly prefer cost-effective foods that have a longer shelf life and minimally modified natural properties, can be easily prepared, and in which fewer additives are used. For these reasons, the food packaging industry has turned towards developing new applications with different functions that are not found in traditional packaging methods, such as antimicrobial packaging systems, especially for the protection and improvement of food quality and safety. In this type of packaging, in addition to improving food safety and quality, the shelf life of the product is extended by slowing down the growth rate of microorganisms. Thus, the existing growth of microorganisms during the transportation and storage of the product is also prevented. Therefore, the preservatives taken into the human body with foods are reduced, and the negative effects on health are also avoided. In these systems, the application of antimicrobial food packaging components to the packaging material can be performed by the addition of antimicrobial agents into the polymer, coating polymer surfaces with antimicrobial agents, immobilizing antimicrobial agents on the polymer, and using polymers with antimicrobial properties. In this review, antimicrobial packaging and application methods were generally explained, and innovative packaging systems and their use in meat and meat products were evaluated.
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Yan, Mary R., Sally Hsieh, and Norberto Ricacho. "Innovative Food Packaging, Food Quality and Safety, and Consumer Perspectives." Processes 10, no. 4 (April 12, 2022): 747. http://dx.doi.org/10.3390/pr10040747.

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Packaging is an integral part of the food industry associated with food quality and safety including food shelf life, and communications from the marketing perspective. Traditional food packaging provides the protection of food from damage and storage of food products until being consumed. Packaging also presents branding and nutritional information and promotes marketing. Over the past decades, plastic films were employed as a barrier to keep food stuffs safe from heat, moisture, microorganisms, dust, and dirt particles. Recent advancements have incorporated additional functionalities in barrier films to enhance the shelf life of food, such as active packaging and intelligent packaging. In addition, consumer perception has influences on packaging materials and designs. The current trend of consumers pursuing environmental-friendly packaging is increased. With the progress of applied technologies in the food sector, sustainable packaging has been emerging in response to consumer preferences and environmental obligations. This paper reviews the importance of food packaging in relation to food quality and safety; the development and applications of advanced smart, active, and intelligent packaging systems, and the properties of an oxygen barrier. The advantages and disadvantages of these packaging are discussed. Consumer perceptions regarding environmental-friendly packaging that could be applied in the food industry are also discussed.
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VODNAR, Dan Cristian, Oana Lelia POP, Francisc Vasile DULF, and Carmen SOCACIU. "Antimicrobial Efficiency of Edible Films in Food Industry." Notulae Botanicae Horti Agrobotanici Cluj-Napoca 43, no. 2 (December 10, 2015): 302–12. http://dx.doi.org/10.15835/nbha43210048.

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In this article, several applications of materials in food packaging and food safety are reviewed, including: polymers as high barrier packaging materials, natural substances as potent antimicrobial agents, and the efficiency of antimicrobial films in food industry. Active antimicrobial food packaging systems are supposed not only to passively protect food products against environmental factors, but also to inhibit or retard microbial growth on the food surface, extending the shelf life of products. Edible films can be incorporated into conventional food packaging systems with a dual purpose as an edible and antimicrobial component. Applications of antimicrobial films to fruits, vegetables and meat products have received increasing interest because films can serve as carriers for various natural antimicrobials that can maintain fresh quality, extend product shelf life and reduce the risk of pathogen growth. In the future, eco-friendly antimicrobial packaging films are promising food packaging materials because its biodegradability provides sustainable development for a modern community.In this article, several applications of materials in food packaging and food safety are reviewed, including: polymers as high barrier packaging materials, natural substances as potent antimicrobial agents, and the efficiency of antimicrobial films in food industry. Active antimicrobial food packaging systems are supposed not only to passively protect food products against environmental factors, but also to inhibit or retard microbial growth on the food surface, extending the shelf life of products. Edible films can be incorporated into conventional food packaging systems with a dual purpose as an edible and antimicrobial component. Applications of antimicrobial films to fruits, vegetables and meat products have received increasing interest because films can serve as carriers for various natural antimicrobials that can maintain fresh quality, extend product shelf life and reduce the risk of pathogen growth. In the future, eco-friendly antimicrobial packaging films are promising food packaging materials because its biodegradability provides sustainable development for modern community.
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Fuertes, Guillermo, Ismael Soto, Raúl Carrasco, Manuel Vargas, Jorge Sabattin, and Carolina Lagos. "Intelligent Packaging Systems: Sensors and Nanosensors to Monitor Food Quality and Safety." Journal of Sensors 2016 (2016): 1–8. http://dx.doi.org/10.1155/2016/4046061.

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The application of nanotechnology in different areas of food packaging is an emerging field that will grow rapidly in the coming years. Advances in food safety have yielded promising results leading to the development of intelligent packaging (IP). By these containers, it is possible to monitor and provide information of the condition of food, packaging, or the environment. This article describes the role of the different concepts of intelligent packaging. It is possible that this new technology could reach enhancing food safety, improving pathogen detection time, and controlling the quality of food and packaging throughout the supply chain.
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Basavegowda, Nagaraj, and Kwang-Hyun Baek. "Advances in Functional Biopolymer-Based Nanocomposites for Active Food Packaging Applications." Polymers 13, no. 23 (November 30, 2021): 4198. http://dx.doi.org/10.3390/polym13234198.

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Polymeric nanocomposites have received significant attention in both scientific and industrial research in recent years. The demand for new methods of food preservation to ensure high-quality, healthy foods with an extended shelf life has increased. Packaging, a crucial feature of the food industry, plays a vital role in satisfying this demand. Polymeric nanocomposites exhibit remarkably improved packaging properties, including barrier properties, oxygen impermeability, solvent resistance, moisture permeability, thermal stability, and antimicrobial characteristics. Bio-based polymers have drawn considerable interest to mitigate the influence and application of petroleum-derived polymeric materials and related environmental concerns. The integration of nanotechnology in food packaging systems has shown promise for enhancing the quality and shelf life of food. This article provides a general overview of bio-based polymeric nanocomposites comprising polymer matrices and inorganic nanoparticles, and describes their classification, fabrication, properties, and applications for active food packaging systems with future perspectives.
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Huerta, Oscar, Carolina Melo, Maximiliano Rubio, and Amelia Tiska. "Method for Strategic Design in the Food Packaging System: Packaged Product Life Cycle Tool." E3S Web of Conferences 349 (2022): 01007. http://dx.doi.org/10.1051/e3sconf/202234901007.

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A research study was conducted in order to understand how food packaging systems are configured in Chile, and what should a method for strategic design within food packaging systems address. Relevant literature about these topics was consulted and analyzed. A series of interviews were conducted with experts on food packaging design. On-site observations were conducted in several food and packaging plants and operations. Data were analyzed using qualitative techniques. The results show the complexity of food packaging systems, the life cycle stages that make up these, and the kind of information that must flow within design teams in order to work on developing such systems. Based on the results, a method and toolkit were developed to help decision making, planning and design in packaging design projects. This article elaborates about the tool named Packaged Product Life Cycle that is part of the method and toolkit.
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Swarnakala and Natarajah Srikumaran. "Survey on Food Packaging methods, Processes, and Systems." Research Journal of Pharmacy and Technology 10, no. 9 (2017): 2880. http://dx.doi.org/10.5958/0974-360x.2017.00508.x.

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Dissertations / Theses on the topic "Food packaging systems"

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Williams, Helén. "Food Packaging for Sustainable Development." Doctoral thesis, Karlstads universitet, Avdelningen för energi-, miljö- och byggteknik, 2011. http://urn.kb.se/resolve?urn=urn:nbn:se:kau:diva-7328.

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Packaging has been on the environmental agenda for decades. It has been discussed and debated within the society mainly as an environmental problem. Production, distribution and consumption of food and drinks contribute significant to the environmental impact. However, consumers in the EU waste about 20% of the food they buy. The function of packaging in reducing the amount of food losses is an important but often neglected environmental issue. This thesis focuses on the functions of packaging that can be used to preserve resources efficiently and reduce the environmental impact of the food-packaging system. The service perspective is used to increase knowledge about consumer interaction with packages. Fifteen packaging attributes, for example, ‘easy to empty’, ‘hygienic’ and ‘contain the right quantity’, were identified as influencing the amount of food losses at the consumer. The result showed that there are potentials to both increase consumer satisfaction and decrease the environmental impact of the food-packaging system, when new packaging design reduces food losses. A model was developed that calculates the balance of environmental impact between reduction of food losses, and more packaging material. The result showed that it can be environmentally motivated to increase the environmental impact of packaging, if the amount of food losses is reduced. This is especially true for food items with high environmental impact, e.g. meat and dairy products, and for food items that have a high share of loss, e.g. bread. I have also explored to what extent packaging can influence food losses in households. The study showed that about 20% to 25% of household food waste was related to packaging. The households noted three packaging attributes as the main causes for food losses; ‘too big packaging’, ‘difficult to empty’ and ‘best-before-date’. Finally there is a discussion of packaging research in the context of sustainability principles, and suggestions for further research.

Paper IV was still a manuscript at the time of the thesis defense.

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Carlsson, Mattias. "Neural Networks for Semantic Segmentation in the Food Packaging Industry." Thesis, Linköpings universitet, Datorseende, 2018. http://urn.kb.se/resolve?urn=urn:nbn:se:liu:diva-145413.

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Industrial applications of computer vision often utilize traditional image processing techniques whereas state-of-the-art methods in most image processing challenges are almost exclusively based on convolutional neural networks (CNNs). Thus there is a large potential for improving the performance of many machine vision applications by incorporating CNNs. One such application is the classification of juice boxes with straws, where the baseline solution uses classical image processing techniques on depth images to reject or accept juice boxes. This thesis aim to investigate how CNNs perform on the task of semantic segmentation (pixel-wise classification) of said images and if the result can be used to increase classification performance. A drawback of CNNs is that they usually require large amounts of labelled data for training to be able to generalize and learn anything useful. As labelled data is hard to come by, two ways to get cheap data are investigated, one being synthetic data generation and the other being automatic labelling using the baseline solution. The implemented network performs well on semantic segmentation, even when trained on synthetic data only, though the performance increases with the ratio of real (automatically labelled) to synthetic images. The classification task is very sensitive to small errors in semantic segmentation and the results are therefore not as good as the baseline solution. It is suspected that the drop in performance between validation and test data is due to a domain shift between the data sets, e.g. variations in data collection and straw and box type, and fine-tuning to the target domain could definitely increase performance. When trained on synthetic data the domain shift is even larger and the performance on classification is next to useless. It is likely that the results could be improved by using more advanced data generation, e.g. a generative adversarial network (GAN), or more rigorous modelling of the data.
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Van, Deventer David. "Discrimination of Retained Solvent Levels in Printed Food-Packaging Using Electronic Nose Systems." Thesis, Virginia Tech, 2000. http://hdl.handle.net/10919/9741.

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The expanding role of electronic nose instrumentation, as a quality-monitoring tool for food-packaging materials, is examined and reviewed. The food industry is interested in determining the applicability of using an electronic nose for odor analysis of retained printing solvent levels in packaging. Three electronic nose systems were optimized for this application and their performance assessed. These include the FOX 3000, the Cyranose 320, and the QMB6. Response surface methodology was used to generate 2nd order models of sensor response as a function of system and experimental parameters for the three electronic nose systems. Forty-seven of 50 sensor models generated were found to be significant at an a-level of 0.05. Optimum settings, that allowed adequate signals to be obtained for the full range of examined retained solvents levels, were selected for the remaining work using these models. Performance analyses of these systems, which use three leading sensor technologies, showed that the conducting polymer sensor technology demonstrated the most discriminatory power. All three technologies proved able to discriminate among different levels of retained solvents. Each complete electronic nose system was also able to discriminate between assorted packaging having either conforming or non-conforming levels of retained solvents. Each system correctly identified 100% of unknown samples. Sensor technology had a greater effect on performance than the number of sensors used. Based on discriminatory power and practical features, the FOX 3000 and the Cyranose 320 were superior. The results indicate that electronic nose instrumentation can be used as a complimentary discriminatory tool in quality control.
Master of Science
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Lobaton-Sulabo, April Shayne S. "The effects of four packaging systems and storage times on the survival of Listeria monocytogenes in shelf-stable smoked pork and beef sausage sticks and whole muscle turkey jerky." Thesis, Kansas State University, 2009. http://hdl.handle.net/2097/14081.

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Master of Science
Department of Food Science
Elizabeth A. E. Boyle
To validate how packaging and storage reduces Listeria monocytogenes (Lm) on whole muscle turkey jerky and smoked sausage sticks, four packaging systems, including heat seal (HS), heat seal with oxygen scavenger (HSOS), nitrogen flushed with oxygen scavenger (NFOS), and vacuum (VAC), and four ambient temperature storage times were evaluated. Commercially available whole turkey jerky and pork and beef smoked sausage sticks were inoculated with Lm using a dipping or hand-massaging method, respectively. There was no interaction on packaging and storage time on Lm reduction on smoked sausage sticks and an Lm log reduction of >2.0 log CFU/cm[superscript]2 was achieved in smoked sausage sticks packaged in HS, HSOS, and VAC. A >2.0 log CFU/cm[superscript]2 reduction was achieved after 24 h of ambient temperature storage, regardless of package type. NFOS was less effective in reducing Lm by more than 0.5 log CFU/cm[superscript]2 compared to HS, HSOS or VAC. After 30 d of ambient storage, Lm had been reduced by 3.3 log CFU/cm[superscript]2 for all packaging environments. In turkey jerky, Lm reduction was affected by the interaction of packaging and storage time. HS, HSOS, NFOS, or VAC in combination with 24, 48, or 72 h ambient temperature storage achieved <1.0 log CFU/cm[superscript]2. After 30 d at ambient temperature storage, Lm was reduced by >2.0 log CFU/cm[superscript]2 in HS and VAC, and could serve as a post-lethality treatment. Alternatively, processors could package turkey jerky in HSOS or NFOS in combination with 30 d ambient storage period as an antimicrobial process. Very little data has been published describing how packaging atmospheres affects Lm survival in RTE meat. The mechanism for Lm reduction under these conditions is not fully understood and additional research is needed.
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Gunderson, Jennifer Ann. "Effects of Zilpaterol hydrochloride feeding duration on color of beef and Holstein semimembranosus steaks packaged in PVC and MAP systems." Thesis, Manhattan, Kan. : Kansas State University, 2008. http://hdl.handle.net/2097/1704.

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Delles, Rebecca. "DIETARY ANTIOXIDANT SUPPLEMENTATION (ECONOMASE–BIOPLEX) TO ALLEVIATE ADVERSE IMPACTS OF OXIDIZED OIL ON BROILER MEAT QUALITY: A CHEMICAL, TEXTURAL, ENZYMATIC, AND PROTEOMIC STUDY." UKnowledge, 2013. http://uknowledge.uky.edu/animalsci_etds/29.

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This study investigated the influence of dietary antioxidants and quality of oil on the oxidative and enzymatic properties of chicken broiler meat stored in an oxygen-enriched package (HiOx: 80% O2/20% CO2) in comparison with air-permeable polyvinylchloride (PVC) or skin (SK) packaging systems during retail display 2–4 °C for up to 14, 7, and 21 d, respectively. Broilers were fed a diet either with a low-oxidized oil (peroxide vale POV 23 meq O2/kg) or with a high-oxidized oil (POV 121 meq O2/kg), supplemented with an antioxidant pack (200 ppm EconomasE and organic minerals Se, Zn, Cu, Mn, and Fe as in Bioplex) in substitution for vitamin E and inorganic minerals for 42 d. In all packaging systems, lipid oxidation and protein oxidation were inhibited by up to 65% with an antioxidant-supplemented diet when compared to diets without antioxidant supplements. Antioxidant enzyme activities were significantly higher (P < 0.05) in the antioxidant-supplemented diets compared with control diets, regardless of oil quality. Meat samples from the antioxidant-supplemented group, irrespective of oil quality, has less purge and cooking loss compared to control diets. In all packaging systems, meat shear force was higher (P < 0.05) for broilers fed high-oxidized diets than the low-oxidized groups. Comparison between muscle types (breast as white vs. thigh as red) showed a similar trend in muscle susceptibility to oxidized oil in the diet but greater protection of antioxidant supplements for thigh meat in both physiochemical and textural properties. Dietary regimen influenced protein expression in broiler breast meat. Three protein spots from 2-dimensional gel electrophoresis, identified by mass spectrometry as glyceraldehyde 3-phosphate dehydrogenase, creatine kinase, and heat shock protein beta-1 were over-abundant in muscle from low-oxidized diets. The differential proteomes that suggested down regulation of the genes encoding antioxidative proteins upon feeding oxidized oil may be implicated in the broiler meat quality deterioration during storage. In summary, feeding diets with poor oil quality increased the vulnerability of lipids and proteins to oxidation in broiler breast and thigh meat during refrigerated and / or frozen storage in various packaging conditions, yet these effects were alleviated upon dietary supplementation with antioxidants.
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Lara, Lledó Marta Inés. "Antimicrobial packaging system for minimally processed fruit." Doctoral thesis, Universitat Politècnica de València, 2018. http://hdl.handle.net/10251/61388.

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[EN] In the present Doctoral Thesis, antimicrobial active packaging materials, at lab and at semi-industrial scale, have been developed with the aim to reduce the natural flora of peeled and cut fruit and extend its shelf life. Packaging prototypes have been developed for their further application. Prior to developing the active materials, the most suitable active agents were selected. To that end, the antimicrobial properties of the volatile active agents citral, hexanal and linalool and mixtures thereof were evaluated against typical microorganisms related to fruit spoilage, molds and yeast, concluding that the effectiveness of the mixture is higher than the sum of the effectiveness of the individual agents. Likewise, non-volatile antimicrobial agents such as potassium sorbate and sodium benzoate were selected, which are widely used in the food industry due to their antifungal properties. With the selected active agents, monolayer polypropylene (PP) films with different concentration of the active mixture citral, hexanal and linalool, at lab scale by means of extrusion, and bilayer films at semi-industrial scale with different active layer thickness by means of coextrusion were prepared. Besides, active packaging trays were developed at semi-industrial scale by thermoforming active sheets obtained by coextrusion of PP and ethyl vinyl acetate (EVA) compounds containing potassium sorbate and sodium benzoate as active agents. Mechanical, barrier and thermal properties of the developed active packaging materials, as well as their sealability and transparency were evaluated. In general, the materials' properties were not affected in a significant manner. However, active trays decreased in transparency due to the incorporation of non-volatile active agents. The release kinetics of the volatile and non-volatile active agents were studied at different temperatures, defining their diffusion coefficients by the adjustment to mathematic models based on Second's Law Fick. Among the volatile active agents, hexanal showed a higher diffusion coefficient, followed by citral and linalool. On the other hand, very small differences were observed between potassium sorbate and sodium benzoate diffusion coefficients, being of the same order of magnitude. In vitro tests were also performed at different temperatures to evaluate the antimicrobial properties of the developed materials. In general, the active packaging materials showed high antimicrobial properties which were enhanced with the increment of temperature. Once the properties of the developed materials were evaluated, in vivo tests with peeled and cut orange and pineapple were performed by packing these fruits with the active film, active tray and their combination (active packaging system). In general, the active packaging system improved the microbiological preservation of the fruit for longer times, between 2 and 7 days for orange and pineapple, respectively, and maintained quality parameters of the fruit at stable levels for longer times. Lastly, the safety of the active packaging materials was evaluated according to the European food contact materials and food legislation, and it was concluded that these materials were not of any safety concern for the consumers.
[ES] En la presente Tesis Doctoral se han desarrollado materiales de envase activo antimicrobiano, a escala laboratorio y a escala semi-industrial, con el objetivo de reducir la proliferación de la flora natural de la fruta pelada y cortada y extender su vida útil. Se han desarrollo distintos prototipos para su posterior aplicación industrial Previo al desarrollo de los materiales de envase, se ha realizado una selección de agentes activos más idóneos. Para ello se han estudiado mediante ensayos in vitro las propiedades antimicrobianas de agentes activos volátiles, citral, hexanal y linalool y diferentes mezclas de los mismos, frente a distintos microorganismos típicos del deterioro de las frutas, mohos y levaduras, concluyendo que la efectividad de la mezcla de los tres es superior a la suma de la efectividad de los activos de forma individual. Así mismo, también se han seleccionado antimicrobianos no volátiles como el sorbato potásico y benzoato sódico, los cuáles son ampliamente empleados en la industria alimentaria debido principalmente a sus propiedades antifúngicas. Con los agentes activos seleccionados, se han desarrollado películas monocapa de polipropileno (PP) con distintas concentraciones de la mezcla activa, citral, hexanal y linalool, a escala laboratorio, mediante técnicas de extrusión, y películas bicapa a escala semi-industrial con distintos espesores de capa activa mediante coextrusión. Por otra parte, se desarrollaron bandejas activas a escala semi-industrial mediante termoconformado de láminas obtenidas por coextrusión de compuestos de PP y etilvinilaceteto (EVA) con sorbato potásico o benzoato sódico como agentes antimicrobianos. Se han evaluado las propiedades mecánicas, barrera y térmicas de los materiales activos desarrollados, así como su sellabilidad y transparencia. En general, las propiedades de los polímeros no se vieron afectadas de manera relevante. Sin embargo, las bandejas activas perdieron su carácter transparente debido a la incorporación de los agentes activos no volátiles. Se ha estudiado la cinética de liberación de los compuestos activos volátiles y no volátiles a distintas temperaturas, determinando los coeficientes de difusión de los agentes activos mediante el ajuste a modelos matemáticos de difusión basados en la Segunda Ley de Fick. Entre los agentes volátiles, el hexanal mostró un mayor coeficiente de difusión seguido de citral y linalool. Por otra parte, no hubo apenas diferencia en los coeficientes de difusión del sorbato potásico y benzoato sódico, siendo éstos del mismo orden de magnitud. Igualmente, se han realizado diferentes experimentos in vitro a distintas temperaturas para determinar las propiedades antimicrobianas de los materiales desarrollados. En general, los materiales activos presentan una elevada capacidad antimicrobiana que se ve potenciada al aumentar la temperatura de exposición. Una vez evaluadas las características de los materiales desarrollados, se han efectuado ensayos de envasado de naranja y piña pelada y cortada con las películas y las bandejas activas y con la combinación del sistema de envase bandeja activa termosellada con la película activa. En general, el sistema de envase activo mejoró la conservación de la fruta por un mayor tiempo, entre 2 y 7 días para la naranja y piña, respectivamente, presentando una gran capacidad antimicrobiana y manteniendo los parámetros de calidad de la fruta en niveles estables por un mayor tiempo. Por último, se ha estudiado la seguridad de estos materiales de acuerdo a la legislación de materiales en contacto con alimentos y la legislación alimentaria europea, concluyendo que los materiales activos desarrollados no presentan preocupación para la seguridad de los consumidores.
[CAT] En la present Tesi Doctoral s'han desenvolupat materials d'envasament actiu antimicrobià, a escala de laboratori i a escala semi-industrial amb l'objectiu de reduir la proliferació de la flora natural de la fruita pelada i tallada i estendre la seua vida útil. S'han desenvolupament diferents prototips per a la seua posterior aplicació industrial. Previ al desenvolupament dels materials actius, s'han seleccionat els agents actius mes idonis estudiant mitjançant assajos in vitro les propietats antimicrobianes d'agents actius volàtils, citral, hexanal i linalool i diferents mescles dels mateixos, enfront de diferents microorganismes típics de la deterioració de les fruites -floridures i llevats- concloent que l'efectivitat de la mescla dels tres és superior a la suma de l'efectivitat dels actius de forma individual. Així mateix, s'han seleccionat antimicrobians no volàtils, sorbat potàssic i benzoat sòdic, els quals son àmpliament empleats a l'industria alimentaria per les seues propietats antifúngiques. Amb els agents actius seleccionats, s'han desenvolupat pel·lícules monocapa de polipropilè (PP) amb diferents concentracions de la mescla activa, citral, hexanal i linalool, a escala laboratori, mitjançant tècniques d'extrusió, i pel·lícules bicapa a escala semi-industrial amb diferents espessors de capa activa mitjançant coextrusió. D'altra banda, s'han desenvolupat safates actives a escala semi-industrial mitjançant termoconformació de làmines obtingudes per coextrusió de compostos de PP i etil vinil acetat (EVA) amb sorbat potàssic o benzoat sòdic com a agents antimicrobians. S'han avaluat les propietats mecàniques, barrera i tèrmiques dels materials actius desenvolupats, així com la seua sellabilidad i transparència. En general, les propietats dels polímers no es van veure afectades de manera rellevant. No obstant això, les safates actives van perdre el seu caràcter transparent a causa de la incorporació dels agents actius no volàtils. S'ha estudiat la cinètica d'alliberament dels compostos actius volàtils i no volàtils a diferents temperatures, determinant els coeficients de difusió dels agents actius mitjançant l'ajust a models matemàtics de difusió basats en la Segona Llei de Fick. Entre els agents volàtils, l' hexanal va mostrar un major coeficient de difusió seguit de citral i linalool. D'altra banda, no va haver-hi a penes diferències en els coeficients de difusió del sorbat potàssic i benzoat sòdic, sent aquests del mateix ordre de magnitud. Igualment, s'han realitzat diferents experiments in vitro a diferents temperatures per determinar les propietats antimicrobianes dels materials desenvolupats. En general, els materials actius presenten una elevada capacitat antimicrobiana que es veu potenciada en augmentar la temperatura d'exposició. Una vegada avaluades les característiques dels materials desenvolupats s'han efectuat assajos d'envasament de taronja i pinya pelada i tallada amb la safata, la pel·lícula activa i la seva combinació (sistema d'envàs actiu). En general, el sistema d'envàs actiu va millorar la conservació de la fruita per un major temps, entre 2 i 7 dies per a la taronja i pinya respectivament, presentant una gran capacitat antimicrobiana i mantenint els paràmetres de qualitat de la fruita en nivells estables per un major temps. Finalment, s'ha estudiat la seguretat d'aquests materials d'acord a la legislació de materials en contacte amb aliments i la legislació alimentària europea, concloent que els materials actius desenvolupats no presenten preocupació per a la seguretat dels consumidors.
Lara Lledó, MI. (2016). Antimicrobial packaging system for minimally processed fruit [Tesis doctoral no publicada]. Universitat Politècnica de València. https://doi.org/10.4995/Thesis/10251/61388
TESIS
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Gibson, Gary Raymond. "Development of a high-speed sensing and detection system for automatic removal of packages with leaky seals from a high-speed food processing and packaging line." Thesis, Queensland University of Technology, 2009. https://eprints.qut.edu.au/48797/1/Gary_Gibson_Thesis.pdf.

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Contamination of packaged foods due to micro-organisms entering through air leaks can cause serious public health issues and cost companies large amounts of money due to product recalls, consumer impact and subsequent loss of market share. The main source of contamination is leaks in packaging which allow air, moisture and microorganisms to enter the package. In the food processing and packaging industry worldwide, there is an increasing demand for cost effective state of the art inspection technologies that are capable of reliably detecting leaky seals and delivering products at six-sigma. The new technology will develop non-destructive testing technology using digital imaging and sensing combined with a differential vacuum technique to assess seal integrity of food packages on a high-speed production line. The cost of leaky packages in Australian food industries is estimated close to AUD $35 Million per year. Contamination of packaged foods due to micro-organisms entering through air leaks can cause serious public health issues and cost companies large sums of money due to product recalls, compensation claims and loss of market share. The main source of contamination is leaks in packaging which allow air, moisture and micro-organisms to enter the package. Flexible plastic packages are widely used, and are the least expensive form of retaining the quality of the product. These packets can be used to seal, and therefore maximise, the shelf life of both dry and moist products. The seals of food packages need to be airtight so that the food content is not contaminated due to contact with microorganisms that enter as a result of air leakage. Airtight seals also extend the shelf life of packaged foods, and manufacturers attempt to prevent food products with leaky seals being sold to consumers. There are many current NDT (non-destructive testing) methods of testing the seal of flexible packages best suited to random sampling, and for laboratory purposes. The three most commonly used methods are vacuum/pressure decay, bubble test, and helium leak detection. Although these methods can detect very fine leaks, they are limited by their high processing time and are not viable in a production line. Two nondestructive in-line packaging inspection machines are currently available and are discussed in the literature review. The detailed design and development of the High-Speed Sensing and Detection System (HSDS) is the fundamental requirement of this project and the future prototype and production unit. Successful laboratory testing was completed and a methodical design procedure was needed for a successful concept. The Mechanical tests confirmed the vacuum hypothesis and seal integrity with good consistent results. Electrically, the testing also provided solid results to enable the researcher to move the project forward with a certain amount of confidence. The laboratory design testing allowed the researcher to confirm theoretical assumptions before moving into the detailed design phase. Discussion on the development of the alternative concepts in both mechanical and electrical disciplines enables the researcher to make an informed decision. Each major mechanical and electrical component is detailed through the research and design process. The design procedure methodically works through the various major functions both from a mechanical and electrical perspective. It opens up alternative ideas for the major components that although are sometimes not practical in this application, show that the researcher has exhausted all engineering and functionality thoughts. Further concepts were then designed and developed for the entire HSDS unit based on previous practice and theory. In the future, it would be envisaged that both the Prototype and Production version of the HSDS would utilise standard industry available components, manufactured and distributed locally. Future research and testing of the prototype unit could result in a successful trial unit being incorporated in a working food processing production environment. Recommendations and future works are discussed, along with options in other food processing and packaging disciplines, and other areas in the non-food processing industry.
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Kuorwel, Kuorwel Kuai. "Incorporation of natural antimicrobial agents into starch-based material for food packaging." Thesis, 2011. https://vuir.vu.edu.au/21304/.

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Antimicrobial (AM) films comprising of thermoplastic starch (TPS) and a commercial aliphatic polyester blended with thermoplastic starch (APTPS) were prepared and their properties, release of AM agents, and AM efficacy was studied in laboratory media and on a real foodstuff (Cheddar cheese). The AM films were prepared using two techniques: (i) direct incorporation of AM agents (carvacrol, linalool or thymol) into TPS films via a compression moulding technique; and (ii) by application of a coating containing the AM agents onto the commercial APTPS films.
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(5930420), Lei Xu. "INTERACTIONS OF HIGH VOLTAGE ATMOSPHERIC COLD PLASMA WITH MICROORGANISM AND PROTEIN IN FOOD SYSTEMS." Thesis, 2019.

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Multiple studies have demonstrated atmospheric cold plasma (ACP) as an effective non-thermal technology for microbial decontamination, surface modification, and functionality alteration in food processing and packaging. ACP constitutes charged particles, such as positive and negative ions, electrons, quanta of electromagnetic radiation, and excited and non-excited molecules, which corresponds to its predominant reactive properties. However, in many of these applications, the interactions between plasma and the components in food matrix are not well-understood. The overall goals of this dissertation were to 1) evaluate the interactions between high voltage atmospheric cold plasma (HVACP) and microbes in liquid and semi-solid food; 2) investigate plasma transfer into semi-solid foods and determine the relationship between microbial inactivation and plasma transfer; 3) explore the interactions between plasma and proteins.

The first study explored the microbial (Salmonella enterica serovar Typhimurium, S. enterica) inactivation efficacy of HVACP. The physicochemical interactions between HVACP and biomolecules, including an enzyme (pectin methylesterase, PME), vitamin C and other components in orange juice (OJ) under different conditions was also evaluated. Both direct and indirect HVACP treatment of 25 mL OJ induced greater than a 5 log reduction in S. enterica following 30 s of treatment with air and MA65 gas with no storage. For 50 mL OJ, 120 s of direct HVACP treatment followed by 24 h storage achieved S. enterica reductions of 2.9 log in air and 4.7 log in MA65 gas. An indirect HVACP treatment of 120 s followed by 24 hours storage resulted in a 2.2 log reduction in air and a 3.8 log reduction in MA65. No significant (P < 0.05) Brix or pH change occurred following 120 s HVACP treatment. HVACP direct treatment reduced vitamin C content by 56% in air and PME activity by 74% in air and 82% in MA65. These results demonstrated that HVACP can significantly reduce Salmonella in OJ with minimal quality degradation.

The second study in this dissertation examined the penetration process of plasma into semi-solid food and the resulting microbial inactivation efficacy. Agar gels of various densities (0.25, 0.5, 1.0, and 2%) with a pH indicator were inoculated with S. enterica (107>CFU) and exposed directly (between the electrode) or indirectly (adjacent to the plasma field created between the two electrodes) to 90 kV at 60 Hz for up to 1.5 h. A long treatment time (1.5 h) caused sample temperature to increase 5~10 °C. The microbial analysis indicated a greater than 6 log10 (CFU) reduction (both with air and MA65) in the zone with a pH change. Inactivation of bioluminescence cells in the plasma penetrated zone confirmed that the plasma, and its generated reactive species, inactivate microbial as it penetrates into the gel. A two-minute HVACP direct treatment with air at 90 kV induced greater than 5 log10 (CFU) S. enterica reduction in applesauce.

The third study investigated the interactions between HVACP and protein, using bovine serum albumin (BSA) as a model protein. The physicochemical and structural alteration of BSA and its reaction mechanism, when subjected to HVACP, were investigated. After treating 10 mL of BSA solution (50 mg/mL) at 90 kV for 20, 40, or 60 min, we characterized structural alteration and side-group modification. FTIR spectroscopy, Raman spectroscopy, and circular dichroism analysis indicated protein unfolding and decreased secondary structure (25 % loss of α-helix, 12% loss of β-sheet) in HVACP treated BSA. Average particle size in the protein solutions increased from 10 nm to 113 µm, with a broader distribution after 60 min HVACP treatment indicating protein aggregation. SDS-PAGE and mass spectrometer analysis observed a formation of new peptides of 1 to 10 kDa, indicating that the plasma triggered peptide bond cleavage. Chemical analysis and mass spectrometer results confirmed the plasma modifications on the side chains of amino acids. This study reveals that HVACP treatment may effectively introduce structural alteration, protein aggregation, peptide cleavage, and side-group modification to proteins in aqueous conditions, through several physicochemical interactions between plasma reactive species (reactive oxygen species and reactive nitrogen species) and the proteins. This finding can be readily applied to other plasma-protein studies or applications in the food system, such as enzyme inactivation or protein-based film modifications.

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Books on the topic "Food packaging systems"

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Jafari, Seid Mahdi, and Ana Sanches Silva, eds. Releasing Systems in Active Food Packaging. Cham: Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-90299-5.

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Paine, Frank A. Modern Processing, Packaging and Distribution Systems for Food. Boston, MA: Springer US, 1995.

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Paine, F. A. Modern processing, packaging and distribution systems for food. Glasgow: Blackie, 1994.

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Paine, Frank A., ed. Modern Processing, Packaging and Distribution Systems for Food. Boston, MA: Springer US, 1995. http://dx.doi.org/10.1007/978-1-4684-8592-9.

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Ellen, Wartella, Lichtenstein Alice H, Boon Caitlin S, Institute of Medicine (U.S.). Food and Nutrition Board, and National Academies Press (U.S.), eds. Front-of-package nutrition rating systems and symbols: Phase I report. Washington, D.C: National Academies Press, 2010.

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J, Lewis M. Physical properties of foods and food processing systems. Weinheim, Federal Republic of Germany: VCH, 1987.

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Ellen, Wartella, and Institute of Medicine (U.S.). Food and Nutrition Board, eds. Front-of-package nutrition rating systems and symbols: Promoting healthier choices. Washington, D.C: National Academies Press, 2012.

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Kerry, Joseph. Smart packaging technologies for fast moving consumer goods. Chichester, England: John Wiley, 2008.

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Yun, Chin-san. Sikpʻumyong yonggi pʻojang wŏllyo mulchil kwalli chʻegye kuchʻuk yŏnʼgu: Yonggi pʻojang wŏllyo mulchil ŭi anjŏnsŏng pʻyŏngka mit chaejilbyŏl punsŏkpŏp haesŏlsŏ kaebal = Study on the risk management system of food contact substances : Evaluation of safety of packaging materials and development of its analysis and handbooks. [Seoul]: Sikpʻum Ŭiyakpʻum Anjŏnchʻŏng, 2007.

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V, Chambers James, Nelson Philip E, and Food Processors Institute (Washington, D.C.), eds. Principles of aseptic processing and packaging: [edited by James V. Chambers, Philip E. Nelson. 2nd ed. Washington, D.C: Food Processors Institute, 1993.

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Book chapters on the topic "Food packaging systems"

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Bhardwaj, Aastha, Nitya Sharma, Vasudha Sharma, Tanweer Alam, and Syed Shafia. "Smart Food Packaging Systems." In Smart and Sustainable Food Technologies, 235–60. Singapore: Springer Nature Singapore, 2022. http://dx.doi.org/10.1007/978-981-19-1746-2_8.

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Paine, Frank A. "Aseptic packaging." In Modern Processing, Packaging and Distribution Systems for Food, 20–35. Boston, MA: Springer US, 1987. http://dx.doi.org/10.1007/978-1-4684-8592-9_2.

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Irkin, Reyhan. "Food Packaging Systems with Antimicrobial Agents." In Food Safety and Protection, 431–57. Boca Raton : CRC Press, [2017]: CRC Press, 2017. http://dx.doi.org/10.1201/9781315153414-13.

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Vignali, Giuseppe. "Life-Cycle Assessment of Food-Packaging Systems." In Environmental Footprints of Packaging, 1–22. Singapore: Springer Singapore, 2015. http://dx.doi.org/10.1007/978-981-287-913-4_1.

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Twede, Diana, and Bruce Harte. "Logistical Packaging for Food Marketing Systems." In Food and Beverage Packaging Technology, 85–105. Oxford, UK: Wiley-Blackwell, 2011. http://dx.doi.org/10.1002/9781444392180.ch4.

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Chandla, Narender K., Venus Bansal, Gopika Talwar, Santosh K. Mishra, and Sunil K. Khatkar. "Novel Packaging Systems for Food Preservation." In Novel Strategies to Improve Shelf-Life and Quality of Foods, 249–74. Series statement: Innovations in agricultural and biological engineering: Apple Academic Press, 2020. http://dx.doi.org/10.1201/9781003010272-15.

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Griffin, Roger C. "Retortable plastic packaging." In Modern Processing, Packaging and Distribution Systems for Food, 1–19. Boston, MA: Springer US, 1987. http://dx.doi.org/10.1007/978-1-4684-8592-9_1.

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Inns, Richard. "Modified atmosphere packaging." In Modern Processing, Packaging and Distribution Systems for Food, 36–51. Boston, MA: Springer US, 1987. http://dx.doi.org/10.1007/978-1-4684-8592-9_3.

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Karjalainen, Loa. "Packaging of carbonated beverages." In Modern Processing, Packaging and Distribution Systems for Food, 110–31. Boston, MA: Springer US, 1987. http://dx.doi.org/10.1007/978-1-4684-8592-9_7.

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Flory, Ingrid. "Packaging for consumer convenience." In Modern Processing, Packaging and Distribution Systems for Food, 146–60. Boston, MA: Springer US, 1987. http://dx.doi.org/10.1007/978-1-4684-8592-9_9.

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Conference papers on the topic "Food packaging systems"

1

Chang, Zhe, Jenneke Heising, and Matthijs Dekker. "Antioxidant and antimicrobial active packaging systems." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/mqgt2284.

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The shelf life of foods is mostly limited by microbial growth and oxidation reactions. Reducing both these mechanisms by active packaging is an attractive concept to enhance the shelf life. Antimicrobial packages recently developed combine natural antimicrobial compounds like carvacrol and isothiocyanates with biobased polylactic acid (PLA) films. Antioxidant packaging can be used to further improve product quality and extend the shelf life of food by free radical scavenging. As an example, a radical scavenger and singlet oxygen quencher, b-carotene, was incorporated into PLA to develop an antioxidant film. The usage of sunflower oil based oleogel as lipid food model was chosen to focus on the lipid oxidation process. We studied the antioxidant activity and color/thermal properties of the antioxidant loaded PLA film. Preliminary results show that the thermal stability of films was not affected by b-carotene addition. b-carotene significantly improved the antioxidant properties of the films in both DPPH and ABTS radical-scavenging activity tests. We evaluated the oxidation stability of sunflower oil based oleogels as a model food product prepared with different proportions of stearic acid (SA) and hydroxypropyl methylcellulose (HPMC). The difference between direct and indirect contact between the product and the film was determined. Preliminary results show that b-carotene-loaded PLA film was able to inhibit lipid oxidation, reducing the formation of lipid hydroperoxides and TBARS of the resulting oleogels. Further research will be on combining the antioxidant and antimicrobial activity of packaging films to further enhance the shelf life of products vulnerable to oxidation and microbial spoilage.
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Marjudi, Suziyanti, Riza Sulaiman, Mohd Fahmi Mohamad Amran, Saliyah Kahar, and Khairul Annuar Abdullah. "A study on CAD systems for food packaging." In 2011 IEEE Conference on Open Systems (ICOS). IEEE, 2011. http://dx.doi.org/10.1109/icos.2011.6079277.

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Serio, Michael, Erik Kroo, Elizabeth Florczak, Marek Wójtowicz, Kanapathipillai Wignarajah, John Hogan, and John Fisher. "Pyrolysis of Mixed Solid Food, Paper, and Packaging Wastes." In International Conference On Environmental Systems. 400 Commonwealth Drive, Warrendale, PA, United States: SAE International, 2008. http://dx.doi.org/10.4271/2008-01-2050.

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Kocetkovs, Vjaceslavs, and Sandra Muizniece-Brasava. "Consumer awareness and attitudes towards active and intelligent packaging systems in the Latvian market." In 13th Baltic Conference on Food Science and Technology “FOOD. NUTRITION. WELL-BEING”. Latvia University of Life Sciences and Technologies. Faculty of Food Technology, 2019. http://dx.doi.org/10.22616/foodbalt.2019.025.

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Oddershede, Astrid Maria, cristian andres mejias, and Luis Quezada. "AHP MODEL FOR SELECTING PACKAGING SYSTEMS IN FOOD INDUSTRY." In International Symposium on the Analytic Hierarchy Process. Creative Decisions Foundation, 2016. http://dx.doi.org/10.13033/isahp.y2016.020.

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Arman Kandirmaz, Emine, and Omer Bunyamin Zelzele. "The production of ecofriendly biofilm with natural oil for food packaging." In 10th International Symposium on Graphic Engineering and Design. University of Novi Sad, Faculty of technical sciences, Department of graphic engineering and design,, 2020. http://dx.doi.org/10.24867/grid-2020-p23.

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The use of edible biofilms in food packaging reduces the use of petrochemical polymers that are harmful to human health, such as PE, PP, PET. The second most common biopolymer in nature, chitosan is a nontoxic, nonantigenic, biocompatible and biodegradable polymer. Considering these features, it is frequently used in food packaging applications. Increasing needs for food amount and quality canalized food ındustry to fund in new packaging techniques that improve storage life and grade of foods. Active packaging systems, one of these methods, can be designed as a sensor, antimicrobial or antimigrant in order to extend the shelf life of the food product and to inform the shelf life in possible degradation. Essential oils, which are antimicrobial environmentally friendly packaging material additives, are used due to their effective biological activities. Essential oils that have known antimicrobial properties include lavender, rosemary, mint, eucalyptus and geranium. These oils are also edible. In this study, it is aimed to produce antimicrobial, ecofriendly, edible, printable biofilm for active packaging, using chitosan and peppermint essential oil. For this purpose, chitosan biofilms containing different rates (0, 1, 2.5, 5, 10%) of peppermint essential oil were produced by solvent casting method. Surface morphology were examined by SEM. The transparency of biofilms was determined by UV spectroscopy. Antimicrobial properties of the obtained films were determined against S. aureus and E. coli. Biofilms were printed with screen printing. The color, gloss, contact angle, surface tension values of all printed and unprinted samples were examined. As a result, chitosan biofilms which are loaded with peppermint essential oil were successfully produced. Biofilms are colorless, highly transparent and have good printability. It is concluded that the amount of peppermint essential oil increased inhibitory feature against S. aureus and E. coli. When the obtained results are examined, it is determined that the printable, ecofriendly, edible biofilms can be used in active food packaging applications.
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Escobedo, Pablo, Mitradip Bhattacharjee, Fatemeh Nikbakhtnasrabadi, and Ravinder Dahiya. "Flexible Strain Sensor with NFC Tag for Food Packaging." In 2020 IEEE International Conference on Flexible and Printable Sensors and Systems (FLEPS). IEEE, 2020. http://dx.doi.org/10.1109/fleps49123.2020.9239568.

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Ozcan, Arif. "New approaches in smart packaging technologies." In 10th International Symposium on Graphic Engineering and Design. University of Novi Sad, Faculty of technical sciences, Department of graphic engineering and design,, 2020. http://dx.doi.org/10.24867/grid-2020-p1.

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Customer expectations have changed due to the developing technology and changing and improving product variety. This has led the printing industry, the packaging sector in particular, to grow considerably. The food industry along with the increasing need to preserve food long periods of time have led to the need to develop methods that preserve the freshness and safety of food products during their shelf-life. For this reason, attention was paid to packaging systems to facilitate food processing, preserve food quality, extend shelf-life, and prevent the food from spoiling. Thanks to these systems, packaging went beyond being a simple barrier outside the food, and has also taken upon roles of releasing protective agents or removing unwanted matter. Microbial growth is one of the most important factors that cause food to spoil. Although the problem has previously been tried to be solved by heating, drying, fermentation, freezing and adding antimicrobial agents, there are limitations, especially when used with fresh food. Today, a new generation of technologies have been introduced to monitor the condition of products with a tiny sensor or label placed onto the packaging. Smart packaging is a packaging material that not only improves the basic functions of a product, but also responds to stimuli around this product. Smart packaging in general, has two main categories, namely intelligent packaging and active packaging. This study will examine the concept of smart packaging that has emerged due to increased competitiveness, digital interaction and consumer awareness, changes in consumer behaviour and expectations, and improved interest in product safety. As a result, it is obvious that state-of-the-art smart packaging, which can connect to the Internet and has many channels of interaction, will bring about new business models and create new customer experiences and will replace conventional packaging, which has no interactions, in the near future.
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Tonelli, Annachiara, David Mosna, and Giuseppe Vignali. "Comparative Life Cycle Assessment of different packaging systems for coffee capsules." In the 4th International Food Operations and Processing Simulation Workshop. CAL-TEK srl, 2018. http://dx.doi.org/10.46354/i3m.2018.foodops.001.

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"The aim of this work is to compare the environmental impact of three different packaging systems for coffee capsules, which can be used in the same coffee machine. A comparative Life Cycle Assessment has been performed considering the following three types of coffee capsules: 1. Compostable coffee capsules packaged into a multichamber PET tray. 2. Capsules made of aluminium and packaged into cardboard boxes. 3. Capsules made of polypropylene with an aluminium top lid, singularly packaged in modified atmosphere into a bag made of multilayer film of aluminium and polypropylene. The functional unit considered is a coffee capsule. To evaluate the environmental impact, the EPD (Environmental Product Declaration) method is used. This work shows that it is possible to reduce the environmental impact of compostable capsules packaged in PET tray by two ways: by using a less polluting starch polymer and by producing biogas instead of compost from the organic waste. With these improvements, the compostable coffee capsule in PET tray results the less damaging packaging system for all categories except than for the ozone layer depletion and the fossil fuels depletion."
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Egodage, D. P., H. T. S. Jayalath, A. M. P. B. Samarasekara, D. A. S. Amarasinghe, S. P. A. Madushani, and S. M. N. S. Senerath. "Novel antimicrobial nano coated polypropylene based materials for food packaging systems." In 2017 Moratuwa Engineering Research Conference (MERCon). IEEE, 2017. http://dx.doi.org/10.1109/mercon.2017.7980462.

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Reports on the topic "Food packaging systems"

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Connors, Caitlin, Laura Malan, Murel Esposito, Claire Madden, Nefeli Trikka, Mel Cohen, Faun Rothery, et al. UK Public’s Interests, Needs and Concerns Around Food. Food Standards Agency, June 2022. http://dx.doi.org/10.46756/sci.fsa.ihw534.

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This qualitative and quantitative research explored UK consumer views and priorities in relation to our responsibilities around food hygiene and safety, but also around wider interests the public see critical in shaping their food choices and lives including: health and nutrition environment and ethics price quality and convenience consumer versus business power potential food futures The top priorities for consumers, and where they would like action taken on their behalf, are around ensuring: hygiene and safety standards are maintained or strengthened equitable access to safe, healthy, affordable food easy informed decision making trustworthy food information In the context of the UK, they would like to ensure farmers and UK agriculture are protected and that locally produced food is accessible. In the wider context of the system, consumers would like action on animal welfare and waste (food and packaging), and in the long term a steer towards fair, ethical and sustainable food systems.
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Short, Samuel, Bernhard Strauss, and Pantea Lotfian. Emerging technologies that will impact on the UK Food System. Food Standards Agency, June 2021. http://dx.doi.org/10.46756/sci.fsa.srf852.

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Rapid technological innovation is reshaping the UK food system in many ways. FSA needs to stay abreast of these changes and develop regulatory responses to ensure novel technologies do not compromise food safety and public health. This report presents a rapid evidence assessment of the emerging technologies considered most likely to have a material impact on the UK food system and food safety over the coming decade. Six technology fields were identified and their implications for industry, consumers, food safety and the regulatory framework explored. These fields are: Food Production and Processing (indoor farming, 3D food printing, food side and byproduct use, novel non-thermal processing, and novel pesticides); Novel Sources of Protein, such as insects (for human consumption, and animal feedstock); Synthetic Biology (including lab-grown meat and proteins); Genomics Applications along the value chain (for food safety applications, and personal “nutrigenomics”); Novel Packaging (active, smart, biodegradable, edible, and reusable solutions); and, Digital Technologies in the food sector (supporting analysis, decision making and traceability). The report identifies priority areas for regulatory engagement, and three major areas of emerging technology that are likely to have broad impact across the entire food industry. These areas are synthetic biology, novel food packaging technologies, and digital technologies. FSA will need to take a proactive approach to regulation, based on frequent monitoring and rapid feedback, to manage the challenges these technologies present, and balance increasing technological push and commercial pressures with broader human health and sustainability requirements. It is recommended FSA consider expanding in-house expertise and long-term ties with experts in relevant fields to support policymaking. Recognising the convergence of increasingly sophisticated science and technology applications, alongside wider systemic risks to the environment, human health and society, it is recommended that FSA adopt a complex systems perspective to future food safety regulation, including its wider impact on public health. Finally, the increasing pace of technological
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Rahimipour, Shai, and David Donovan. Renewable, long-term, antimicrobial surface treatments through dopamine-mediated binding of peptidoglycan hydrolases. United States Department of Agriculture, January 2012. http://dx.doi.org/10.32747/2012.7597930.bard.

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There is a need for renewable antimicrobial surface treatments that are semi- permanent, can eradicate both biofilms and planktonic pathogens over long periods of time and that do not select for resistant strains. This proposal describes a dopamine binding technology that is inexpensive, bio-friendly, non-toxic, and uses straight-forward commercially available products. The antimicrobial agents are peptidoglycanhydrolase enzymes that are non-toxic and highly refractory to resistance development. The goal of this project is to create a treatment that will be applicable to a wide variety of surfaces and will convey long-lasting antimicrobial activity. Although the immediate goal is to create staphylolytic surfaces, the technology should be applicable to any pathogen and will thus contribute to no less than 3 BARD priorities: 1) increased animal production by protecting animals from invasive and emerging diseases, 2) Antimicrobial food packaging will improve food safety and security and 3) sustainable bio- energy systems will be supported by coating fermentation vats with antimicrobials that could protect ethanolic fermentations from Lactobacillus contamination that reduces ethanol yields. The dopamine-based modification of surfaces is inspired by the strong adhesion of mussel adhesion proteins to virtually all types of surfaces, including metals, polymers, and inorganic materials. Peptidoglycanhydrolases (PGHs) meet the criteria of a surface bound antimicrobial with their site of action being extracellular peptidoglycan (the structural basis of the bacterial cell wall) that when breached causes osmotic lysis. As a proof of principle, we will develop technology using peptidoglycanhydrolase enzymes that target Staphylococcus aureus, a notoriously contagious and antimicrobial-resistant pathogen. We will test for susceptibility of the coating to a variety of environmental stresses including UV light, abrasive cleaning and dessication. In order to avoid resistance development, we intend to use three unique, synergistic, simultaneous staphylococcal enzyme activities. The hydrolases are modular such that we have created fusion proteins with three lytic activities that are highly refractory to resistance development. It is essential to use multiple simultaneous activities to avoid selecting for antimicrobial resistant strains. This strategy is applicable to both Gram positive and negative pathogens. We anticipate that upon completion of this award the technology will be available for commercialization within the time required to achieve a suitable high volume production scheme for the required enzymes (~1-2 years). We expect the modified surface will remain antimicrobial for several days, and when necessary, the protocol for renewal of the surface will be easily applied in a diverse array of environments, from food processing plants to barnyards.
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