Journal articles: '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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Nath, Debarshi, Santhosh R, Kunal Pal, and Preetam Sarkar. "Nanoclay-based active food packaging systems: A review." Food Packaging and Shelf Life 31 (March 2022): 100803. http://dx.doi.org/10.1016/j.fpsl.2021.100803.

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Biji, K. B., C. N. Ravishankar, C. O. Mohan, and T. K. Srinivasa Gopal. "Smart packaging systems for food applications: a review." Journal of Food Science and Technology 52, no. 10 (February 17, 2015): 6125–35. http://dx.doi.org/10.1007/s13197-015-1766-7.

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Irkin, Reyhan, and Ozlem Kizilirmak Esmer. "Novel food packaging systems with natural antimicrobial agents." Journal of Food Science and Technology 52, no. 10 (March 7, 2015): 6095–111. http://dx.doi.org/10.1007/s13197-015-1780-9.

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Sarkar, Preetam, Ruplal Choudhary, Shubham Panigrahi, Irshaan Syed, S. Sivapratha, and Chanda Vilas Dhumal. "Nano-inspired systems in food technology and packaging." Environmental Chemistry Letters 15, no. 4 (June 27, 2017): 607–22. http://dx.doi.org/10.1007/s10311-017-0649-8.

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Tehrany *, E. A., and S. Desobry. "Partition coefficients in food/packaging systems: a review." Food Additives and Contaminants 21, no. 12 (December 2004): 1186–202. http://dx.doi.org/10.1080/02652030400019380.

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Kalpana, S., S. R. Priyadarshini, M. Maria Leena, J. A. Moses, and C. Anandharamakrishnan. "Intelligent packaging: Trends and applications in food systems." Trends in Food Science & Technology 93 (November 2019): 145–57. http://dx.doi.org/10.1016/j.tifs.2019.09.008.

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Pal, Kunal, Deepti Bharti, Preetam Sarkar, Arfat Anis, Doman Kim, Renata Chałas, Paweł Maksymiuk, Piotr Stachurski, and Maciej Jarzębski. "Selected Applications of Chitosan Composites." International Journal of Molecular Sciences 22, no. 20 (October 11, 2021): 10968. http://dx.doi.org/10.3390/ijms222010968.

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Chitosan is one of the emerging materials for various applications. The most intensive studies have focused on its use as a biomaterial and for biomedical, cosmetic, and packaging systems. The research on biodegradable food packaging systems over conventional non-biodegradable packaging systems has gained much importance in the last decade. The deacetylation of chitin, a polysaccharide mainly obtained from crustaceans and shrimp shells, yields chitosan. The deacetylation process of chitin leads to the generation of primary amino groups. The functional activity of chitosan is generally owed to this amino group, which imparts inherent antioxidant and antimicrobial activity to the chitosan. Further, since chitosan is a naturally derived polymer, it is biodegradable and safe for human consumption. Food-focused researchers are exploiting the properties of chitosan to develop biodegradable food packaging systems. However, the properties of packaging systems using chitosan can be improved by adding different additives or blending chitosan with other polymers. In this review, we report on the different properties of chitosan that make it suitable for food packaging applications, various methods to develop chitosan-based packaging films, and finally, the applications of chitosan in developing multifunctional food packaging materials. Here we present a short overview of the chitosan-based nanocomposites, beginning with principal properties, selected preparation techniques, and finally, selected current research.

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Carpena, Maria, Bernabe Nuñez-Estevez, Anton Soria-Lopez, Paula Garcia-Oliveira, and Miguel A. Prieto. "Essential Oils and Their Application on Active Packaging Systems: A Review." Resources 10, no. 1 (January 17, 2021): 7. http://dx.doi.org/10.3390/resources10010007.

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The food industry is continuously evolving through the application of innovative tools and ingredients towards more effective, safe, natural and ecofriendly solutions to satisfy the demands of the costumers. In this context, natural sources (i.e., leaves, seeds, peels or unused pulp) can entail a valuable source of compounds, such as essential oils (EOs), with recognized antioxidant and antimicrobial properties that can be used as natural additives in packaging applications. The current trend is the incorporation of EOs into diverse kinds of biodegradable materials, such as edible films, thus developing active packaging systems with improved preservation properties that can offer benefits to both the food and packaging industry by reducing food waste and improving the management of packaging waste. EOs may be added into the packaging material as free or encapsulated molecules, where, especially this last option, has been revealed as very promising. The addition of these lipophilic compounds provides to the end-product various bioactivities of interest, which can eventually extend the shelf-life of the product by preventing food spoilage. Pairing biodegradable packaging with EOs extracted from natural agro-industrial by-products can lead to a more sustainable food industry. Recent knowledge and advances on this issue will be reviewed in the present work.

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Hu, Xuanjun, Chao Lu, Howyn Tang, Hossein Pouri, Etienne Joulin, and Jin Zhang. "Active Food Packaging Made of Biopolymer-Based Composites." Materials 16, no. 1 (December 28, 2022): 279. http://dx.doi.org/10.3390/ma16010279.

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Food packaging plays a vital role in protecting food products from environmental damage and preventing contamination from microorganisms. Conventional food packaging made of plastics produced from unrenewable fossil resources is hard to degrade and poses a negative impact on environmental sustainability. Natural biopolymers are attracting interest for reducing environmental problems to achieve a sustainable society, because of their abundance, biocompatibility, biodegradability, chemical stability, and non-toxicity. Active packaging systems composed of these biopolymers and biopolymer-based composites go beyond simply acting as a barrier to maintain food quality. This review provides a comprehensive overview of natural biopolymer materials used as matrices for food packaging. The antioxidant, water barrier, and oxygen barrier properties of these composites are compared and discussed. Furthermore, biopolymer-based composites integrated with antimicrobial agents—such as inorganic nanostructures and natural products—are reviewed, and the related mechanisms are discussed in terms of antimicrobial function. In summary, composites used for active food packaging systems can inhibit microbial growth and maintain food quality.

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Homan, Devi Kurniawati. "Simbol untuk Menunjang Sistem Informasi Desain Kemasan Makanan dan Minuman Plastik." Humaniora 2, no. 1 (April 30, 2011): 33. http://dx.doi.org/10.21512/humaniora.v2i1.2945.

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The use of plastic as packaging food and beverages has increased along with the development of technological and cultural changes in society. But this change has not been followed by an adequate understanding of the various types of plastic and usefulness. Symbols and information system on packaging become important information for consumer and visual communication designer. Based on field research, literature research and desktop research, the author summarizes that the information in the form of significant symbols are important to be put on the design of plastic packaging for food or beverage. During this time, several foods and beverages in plastic packaging have included the plastic code. But generally consumers do not have enough knowledge about these codes. This is where the role of visual communication designers becomes an important. Symbols and information systems which prepared in well design will be more easily to understand. With easily understandable symbol and information systems, consumer certainly would be wiser to choose and avoid the negative impact during the bad use of food and beverage plastics packaging.

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Chaudhary, Vandana, Sneh Punia Bangar, Neha Thakur, and Monica Trif. "Recent Advancements in Smart Biogenic Packaging: Reshaping the Future of the Food Packaging Industry." Polymers 14, no. 4 (February 21, 2022): 829. http://dx.doi.org/10.3390/polym14040829.

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Due to their complete non-biodegradability, current food packages have resulted in major environmental issues. Today’s smart consumer is looking for alternatives that are environmentally friendly, durable, recyclable, and naturally rather than synthetically derived. It is a well-established fact that complete replacement with environmentally friendly packaging materials is unattainable, and bio-based plastics should be the future of the food packaging industry. Natural biopolymers and nanotechnological interventions allow the creation of new, high-performance, light-weight, and environmentally friendly composite materials, which can replace non-biodegradable plastic packaging materials. This review summarizes the recent advancements in smart biogenic packaging, focusing on the shift from conventional to natural packaging, properties of various biogenic packaging materials, and the amalgamation of technologies, such as nanotechnology and encapsulation; to develop active and intelligent biogenic systems, such as the use of biosensors in food packaging. Lastly, challenges and opportunities in biogenic packaging are described, for their application in sustainable food packing systems.

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Aggarwal, Ankit, and Horst-Christian Langowski. "Packaging Functions and Their Role in Technical Development of Food Packaging Systems: Functional Equivalence in Yoghurt Packaging." Procedia CIRP 90 (2020): 405–10. http://dx.doi.org/10.1016/j.procir.2020.01.063.

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Becerril, Raquel, Cristina Nerín, and Filomena Silva. "Encapsulation Systems for Antimicrobial Food Packaging Components: An Update." Molecules 25, no. 5 (March 3, 2020): 1134. http://dx.doi.org/10.3390/molecules25051134.

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Antimicrobial active packaging has emerged as an effective technology to reduce microbial growth in food products increasing both their shelf-life and microbial safety for the consumer while maintaining their quality and sensorial properties. In the last years, a great effort has been made to develop more efficient, long-lasting and eco-friendly antimicrobial materials by improving the performance of the incorporated antimicrobial substances. With this purpose, more effective antimicrobial compounds of natural origin such as bacteriocins, bacteriophages and essential oils have been preferred over synthetic ones and new encapsulation strategies such as emulsions, core-shell nanofibres, cyclodextrins and liposomes among others, have been applied in order to protect these antimicrobials from degradation or volatilization while trying to enable a more controlled release and sustained antimicrobial action. On that account, this article provides an overview of the types of antimicrobials agents used and the most recent trends on the strategies used to encapsulate the antimicrobial agents for their stable inclusion in the packaging materials. Moreover, a thorough discussion regarding the benefits of each encapsulation technology as well as their application in food products is presented.

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Singh, Suman, Kirtiraj K. Gaikwad, and Youn Suk Lee. "Anthocyanin – A Natural Dye for Smart Food Packaging Systems." KOREAN JOURNAL OF PACKAGING SCIENCE AND TECHNOLOGY 24, no. 3 (December 31, 2018): 167–80. http://dx.doi.org/10.20909/kopast.2018.24.3.167.

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Sani, Mohd Shafie, and Faieza Abdul Aziz. "Advanced Manufacturing Systems in Food Processing and Packaging Industry." IOP Conference Series: Materials Science and Engineering 46 (June 6, 2013): 012042. http://dx.doi.org/10.1088/1757-899x/46/1/012042.

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Mahalik, Nitaigour P., and Arun N. Nambiar. "Trends in food packaging and manufacturing systems and technology." Trends in Food Science & Technology 21, no. 3 (March 2010): 117–28. http://dx.doi.org/10.1016/j.tifs.2009.12.006.

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Sothornvit, Rungsinee. "Nanostructured materials for food packaging systems: new functional properties." Current Opinion in Food Science 25 (February 2019): 82–87. http://dx.doi.org/10.1016/j.cofs.2019.03.001.

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Batista, Rejane Andrade, Paula Judith Perez Espitia, Jullyana de Souza Siqueira Quintans, Mayanna Machado Freitas, Miguel Ângelo Cerqueira, José António Teixeira, and Juliana Cordeiro Cardoso. "Hydrogel as an alternative structure for food packaging systems." Carbohydrate Polymers 205 (February 2019): 106–16. http://dx.doi.org/10.1016/j.carbpol.2018.10.006.

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Severin, I., L. Dahbi, C. Berges, C. Dumont, and M. C. Chagnon. "Food contact materials: Strategy for quality and food safety of packaging systems." Toxicology Letters 205 (August 2011): S213. http://dx.doi.org/10.1016/j.toxlet.2011.05.732.

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Kaushani, K. G., N. L. Rathnasinghe, N. Katuwawila, R. A. Jayasinghe, A. H. L. R. Nilmini, and G. Priyadarshana. "Trends in Smart Packaging Technologies for Sustainable Monitoring of Food Quality and Safety." International Journal of Research and Innovation in Applied Science 07, no. 07 (2022): 07–30. http://dx.doi.org/10.51584/ijrias.2022.7702.

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Food packaging has a significant impact on food preservation, thus prolonging the shelf-life and maintaining sustainable food quality and safety throughout the food supply chain and even during storage. Consumer desire for reliable, sustainable, organic, healthy, and unique products with “clean” labeling has risen as a result of technological advancement. Food packaging innovation is mainly described by the advancement of smart packaging technologies such as active and intelligent packaging. Active packaging is the use of active ingredients in more sustainable packaging materials to expand storability while ensuring product safety and quality. Intelligent packaging systems are developing to become more economical, efficient, and integrated matrices to deliver new packaging ideas that maintain the state of the packed food to deliver information on the product quality during shipping and storage. This review will provide a detailed overview of recent significant advancements and trends in the evolution of smart packaging

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Joshi, Udit, T. S. Bisht, Laxmi Rawat, and Ajay Mamgain. "Smart packaging : Modern way for reducing post-harvest losses of horticultural produce." INTERNATIONAL JOURNAL OF AGRICULTURAL SCIENCES 17, AAEBSSD (July 15, 2021): 331–39. http://dx.doi.org/10.15740/has/ijas/17-aaebssd/331-339.

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Most fresh horticultural commodities are highly perishable and thus require proper care and handling during and after harvesting. Hence, packaging (pre-packaging, primary, secondary and tertiary) becomes an essential operation in prolonging the shelf life of the processed or fresh horticultural produce. Packaging provides containment and protection to the product and convenience and communication about the inside product to the end consumer. Consumer requirements and demands and world wide shifting patterns such as expectation of life and companies putting money into the production and delivery of food are driving innovation in food and packaging. Smart packaging is a novel and fascinating technological area with a lot of positive feedback from today’s consumers. The two primary forms of smart packaging are active and intelligent packaging. Active packaging systems include active compounds put into sachets or pads and then placed in the package, as well as placed directly in the package or on the packaging material. Intelligent packaging comprises signs that describe the product’s safety and quality, history, and the environment surrounding the container. Packaging in the traditional sense functions as a passive barrier, delaying the detrimental impact of environmental factors on the food product. These new innovative packaging systems, on the other hand, allow the package to interact with the environment and food, as well as play a vital part in the preservation of horticultural commodities. Despite substantial study into the innovative packaging technologies, several of these innovations have yet to be successfully deployed in commercial horticultural produce packaging systems. Comprehensive awareness of their potential in horticulture product packaging applications will help with effective development and broad commercial introduction.

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Álvarez, M. Fernández. "Revisión: Envasado activo de los alimentos / Review: Active food packaging." Food Science and Technology International 6, no. 2 (April 2000): 97–108. http://dx.doi.org/10.1177/108201320000600203.

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A great technological development for food packaging has been developed over the past few decades to satisfy consumer demands relating to more natural forms of preservation, and methods to control packaging and storage for assurance and food safety. Active packaging is, certainly, one of the most important innovations in this field. Active packages are designed to perform a role other than to provide an inert barrier between the product and the outside environment, using the possible interactions between food and package in a positive way to improve product quality and acceptability. Active food packaging is a heterogeneous concept involving a wide range of possibilities which globally can be grouped in two main goals: (i) to extend shelf life, and (ii) to facilitate processing and consumption of foods. In the first case, active packaging solutions include the systems studied to control the mechanisms of deterioration inside the package (i.e. oxygen scavengers, moisture absorbers or antimicrobial agents). In relation to the second goal, active packaging allows us to match the package to the properties of the food, to reduce costs of processing, or even to perform some processing operations in-package or to control the product history and quality. This paper reviews the different applications of active packaging and their commercial use, together with some legal aspects and future trends.

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Singh, Ajit Kumar, Jae Young Kim, and Youn Suk Lee. "Phenolic Compounds in Active Packaging and Edible Films/Coatings: Natural Bioactive Molecules and Novel Packaging Ingredients." Molecules 27, no. 21 (November 3, 2022): 7513. http://dx.doi.org/10.3390/molecules27217513.

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In recent years, changing lifestyles and food consumption patterns have driven demands for high-quality, ready-to-eat food products that are fresh, clean, minimally processed, and have extended shelf lives. This demand sparked research into the creation of novel tools and ingredients for modern packaging systems. The use of phenolic-compound-based active-packaging and edible films/coatings with antimicrobial and antioxidant activities is an innovative approach that has gained widespread attention worldwide. As phenolic compounds are natural bioactive molecules that are present in a wide range of foods, such as fruits, vegetables, herbs, oils, spices, tea, chocolate, and wine, as well as agricultural waste and industrial byproducts, their utilization in the development of packaging materials can lead to improvements in the oxidative status and antimicrobial properties of food products. This paper reviews recent trends in the use of phenolic compounds as potential ingredients in food packaging, particularly for the development of phenolic compounds-based active packaging and edible films. Moreover, the applications and modes-of-action of phenolic compounds as well as their advantages, limitations, and challenges are discussed to highlight their novelty and efficacy in enhancing the quality and shelf life of food products.

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Obersteiner, Gudrun, Marta Cociancig, Sandra Luck, and Johannes Mayerhofer. "Impact of Optimized Packaging on Food Waste Prevention Potential among Consumers." Sustainability 13, no. 8 (April 9, 2021): 4209. http://dx.doi.org/10.3390/su13084209.

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Food and plastic waste are cited as major environmental challenges. The function of packaging is often overlooked when considering waste; however, food packaging is indispensable for hygienic protection during transport and distribution within the supply chain. An important way to prevent the premature spoilage of a variety of different food product groups is to use specially optimized packaging systems. These are able to provide a high level of protection and actively extend shelf life. However, even if novel packaging systems theoretically have great potential for waste reduction, it remains uncertain whether they will also be accepted at the consumer level and actually contribute to waste reduction within households. Three different methods were used to clarify consumers’ perceptions of optimized packaging and thus the potential impact on waste generation. General perceptions have been identified by means of quantitative research among 1117 consumers. Precise information on waste generation behavior was obtained by means of food diaries. Consumer simulations were used to analyze the extent to which optimized packaging can actually have a positive effect on food waste generation at the household level. It was found that the functionality of the packaging usually ceases with the consumer. Consumers are only marginally aware of the advantages of food product packaging in the household, and do not perceive the direct connection between packaging, freshness, shelf life, and spoilage as food waste. In general, consumers rarely or never use optimized packaging at home correctly. It could be concluded that consumers’ perceptions of optimized packaging in terms of potential food waste prevention are not pronounced. In summary, it can be stated that in contrast to its use in retail and transport, an optimization of packaging to avoid food waste for later use by the consumer only shows an effect in exceptional cases, or can only be achieved through targeted information campaigns. If this should be a focus topic in the future, either on the political or managerial level, this has to be taken into account.

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Varghese, Sandhya Alice, Harikrishnan Pulikkalparambil, Khwanchat Promhuad, Atcharawan Srisa, Yeyen Laorenza, Lerpong Jarupan, Tarinee Nampitch, Vanee Chonhenchob, and Nathdanai Harnkarnsujarit. "Renovation of Agro-Waste for Sustainable Food Packaging: A Review." Polymers 15, no. 3 (January 27, 2023): 648. http://dx.doi.org/10.3390/polym15030648.

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Waste management in the agricultural sector has become a major concern. Increased food production to satisfy the surge in population has resulted in the generation of large volumes of solid waste. Agro-waste is a rich source of biocompounds with high potential as a raw material for food packaging. Utilization of agro-waste supports the goal of sustainable development in a circular economy. This paper reviews recent trends and the development of agro-wastes from plant and animal sources into eco-friendly food packaging systems. Different plant and animal sources and their potential development into packaging are discussed, including crop residues, process residues, vegetable and fruit wastes, and animal-derived wastes. A comprehensive analysis of the properties and production methods of these packages is presented. Future aspects of agro-waste packaging systems and the inherent production problems are addressed.

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John, Athira, Klementina Pušnik Črešnar, Dimitrios N. Bikiaris, and Lidija Fras Zemljič. "Colloidal Solutions as Advanced Coatings for Active Packaging Development: Focus on PLA Systems." Polymers 15, no. 2 (January 5, 2023): 273. http://dx.doi.org/10.3390/polym15020273.

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Due to rising consumer demand the food packaging industry is turning increasingly to packaging materials that offer active functions. This is achieved by incorporating active compounds into the basic packaging materials. However, it is currently believed that adding active compounds as a coating over the base packaging material is more beneficial than adding them in bulk or in pouches, as this helps to maintain the physicochemical properties of the base material along with higher efficiency at the interface with the food. Colloidal systems have the potential to be used as active coatings, while the application of coatings in the form of colloidal dispersions allows for prolonged and controlled release of the active ingredient and uniform distribution, due to their colloidal/nano size and large surface area ratio. The objective of this review is to analyse some of the different colloidal solutions previously used in the literature as coatings for active food packaging and their advantages. The focus is on natural bio-based substances and packaging materials such as PLA, due to consumer awareness and environmental and regulatory issues. The antiviral concept through the surface is also discussed briefly, as it is an important strategy in the context of the current pandemic crisis and cross-infection prevention.

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Baghi, Fatemeh, Adem Gharsallaoui, Emilie Dumas, and Sami Ghnimi. "Advancements in Biodegradable Active Films for Food Packaging: Effects of Nano/Microcapsule Incorporation." Foods 11, no. 5 (March 6, 2022): 760. http://dx.doi.org/10.3390/foods11050760.

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Food packaging plays a fundamental role in the modern food industry as a main process to preserve the quality of food products from manufacture to consumption. New food packaging technologies are being developed that are formulated with natural compounds by substituting synthetic/chemical antimicrobial and antioxidant agents to fulfill consumers’ expectations for healthy food. The strategy of incorporating natural antimicrobial compounds into food packaging structures is a recent and promising technology to reach this goal. Concepts such as “biodegradable packaging”, “active packaging”, and “bioactive packaging” currently guide the research and development of food packaging. However, the use of natural compounds faces some challenges, including weak stability and sensitivity to processing and storage conditions. The nano/microencapsulation of these bioactive compounds enhances their stability and controls their release. In addition, biodegradable packaging materials are gaining great attention in the face of ever-growing environmental concerns about plastic pollution. They are a sustainable, environmentally friendly, and cost-effective alternative to conventional plastic packaging materials. Ultimately, a combined formulation of nano/microencapsulated antimicrobial and antioxidant natural molecules, incorporated into a biodegradable food packaging system, offers many benefits by preventing food spoilage, extending the shelf life of food, reducing plastic and food waste, and preserving the freshness and quality of food. The main objective of this review is to illustrate the latest advances in the principal biodegradable materials used in the development of active antimicrobial and antioxidant packaging systems, as well as the most common nano/microencapsulated active natural agents incorporated into these food-packaging materials.

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Srisa, Atcharawan, Khwanchat Promhuad, Horman San, Yeyen Laorenza, Phanwipa Wongphan, Kiattichai Wadaugsorn, Janenutch Sodsai, Thitiporn Kaewpetch, Kittichai Tansin, and Nathdanai Harnkarnsujarit. "Antibacterial, Antifungal and Antiviral Polymeric Food Packaging in Post-COVID-19 Era." Polymers 14, no. 19 (September 27, 2022): 4042. http://dx.doi.org/10.3390/polym14194042.

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Consumers are now more concerned about food safety and hygiene following the COVID-19 pandemic. Antimicrobial packaging has attracted increased interest by reducing contamination of food surfaces to deliver quality and safe food while maintaining shelf life. Active packaging materials to reduce contamination or inhibit viral activity in packaged foods and on packaging surfaces are mostly prepared using solvent casting, but very few materials demonstrate antiviral activity on foods of animal origin, which are important in the human diet. Incorporation of silver nanoparticles, essential oils and natural plant extracts as antimicrobial agents in/on polymeric matrices provides improved antifungal, antibacterial and antiviral properties. This paper reviews recent developments in antifungal, antibacterial and antiviral packaging incorporating natural or synthetic compounds using preparation methods including extrusion, solvent casting and surface modification treatment for surface coating and their applications in several foods (i.e., bakery products, fruits and vegetables, meat and meat products, fish and seafood and milk and dairy foods). Findings showed that antimicrobial material as films, coated films, coating and pouches exhibited efficient antimicrobial activity in vitro but lower activity in real food systems. Antimicrobial activity depends on (i) polar or non-polar food components, (ii) interactions between antimicrobial compounds and the polymer materials and (iii) interactions between environmental conditions and active films (i.e., relative humidity, oxygen and water vapor permeability and temperature) that impact the migration or diffusion of active compounds in foods. Knowledge gained from the plethora of existing studies on antimicrobial polymers can be effectively utilized to develop multifunctional antimicrobial materials that can protect food products and packaging surfaces from SARS-CoV-2 contamination.

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Chelliah, Ramachandran, Shuai Wei, Eric Banan-Mwine Daliri, Momna Rubab, Fazle Elahi, Su-Jung Yeon, Kyoung hee Jo, Pianpian Yan, Shucheng Liu, and Deog Hwan Oh. "Development of Nanosensors Based Intelligent Packaging Systems: Food Quality and Medicine." Nanomaterials 11, no. 6 (June 8, 2021): 1515. http://dx.doi.org/10.3390/nano11061515.

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The issue of medication noncompliance has resulted in major risks to public safety and financial loss. The new omnipresent medicine enabled by the Internet of things offers fascinating new possibilities. Additionally, an in-home healthcare station (IHHS), it is necessary to meet the rapidly increasing need for routine nursing and on-site diagnosis and prognosis. This article proposes a universal and preventive strategy to drug management based on intelligent and interactive packaging (I2Pack) and IMedBox. The controlled delamination material (CDM) seals and regulates wireless technologies in novel medicine packaging. As such, wearable biomedical sensors may capture a variety of crucial parameters via wireless communication. On-site treatment and prediction of these critical factors are made possible by high-performance architecture. The user interface is also highlighted to make surgery easier for the elderly, disabled, and patients. Land testing incorporates and validates an approach for prototyping I2Pack and iMedBox. Additionally, sustainability, increased product safety, and quality standards are crucial throughout the life sciences. To achieve these standards, intelligent packaging is also used in the food and pharmaceutical industries. These technologies will continuously monitor the quality of a product and communicate with the user. Data carriers, indications, and sensors are the three most important groups. They are not widely used at the moment, although their potential is well understood. Intelligent packaging should be used in these sectors and the functionality of the systems and the values presented in this analysis.

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Liao, Yu, Rui Zhang, and Jun Qian. "Printed electronics based on inorganic conductive nanomaterials and their applications in intelligent food packaging." RSC Advances 9, no. 50 (2019): 29154–72. http://dx.doi.org/10.1039/c9ra05954g.

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Subramanian, Kumaran, Harinakshi Logaraj, V. Ramesh, Mahendrakumar Mani, K. Balakrishnan, Harshni Selvaraj, Sampath Renuga Pugazhvendan, S. Velmurugan, and Wilson Aruni. "Intelligent pH Indicative Film from Plant-Based Extract for Active Biodegradable Smart Food Packing." Journal of Nanomaterials 2022 (February 12, 2022): 1–8. http://dx.doi.org/10.1155/2022/4482114.

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Background. Biodegradable biopolymers have been developed in response to the growing environmental concern over plastic packaging disposal. The emergence of active and intelligent packaging systems to monitor the quality of packed food is further necessitated by consumer demand and health concerns. Chemical dyes, on the other hand, are not ideal for use as an indicator in smart packaging for food due to their high toxicity and negative impacts on human health and the environment. As a result, the researchers are concentrating on natural pigments produced from plants and food waste as a signaling component in biodegradable packaging as well as the valorization of food waste. This review is focused on the advancement of active packaging from plant pigments.

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Otero, María Carolina, Juan A. Fuentes, Cristian Atala, Sara Cuadros-Orellana, Camila Fuentes, and Felipe Gordillo-Fuenzalida. "Antimicrobial Properties of Chilean Native Plants: Future Aspects in Their Application in the Food Industry." Foods 11, no. 12 (June 15, 2022): 1763. http://dx.doi.org/10.3390/foods11121763.

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Food contamination with microorganisms is responsible for food spoilage, deterioration and change of organoleptic properties of foods. Besides, the growth of pathogenic microorganisms can provoke serious health problems if food is consumed. Innovative packaging, such as active packaging, is increasing rapidly in the food industry, especially in applying antimicrobials into delivery systems, such as sachets. Chile is a relevant hotspot for biodiversity conservation and a source of unique bio-resources with antimicrobial potential. In this review, fifteen native plants with antimicrobial properties are described. Their antimicrobial effects include an effect against human pathogens. Considering the emergence of antimicrobial resistance, searching for new antimicrobials to design new strategies for food pathogen control is necessary. Chilean flora is a promising source of antimicrobials to be used in active packaging. However, further studies are required to advance from laboratory tests of their antimicrobial effects to their possible effects and uses in active films.

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Müller, Patricia, and Markus Schmid. "Intelligent Packaging in the Food Sector: A Brief Overview." Foods 8, no. 1 (January 7, 2019): 16. http://dx.doi.org/10.3390/foods8010016.

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The trend towards sustainability, improved product safety, and high-quality standards are important in all areas of life sciences. In order to satisfy these requirements, intelligent packaging is used in the food sector. These systems can monitor permanently the quality status of a product and share the information with the customer. In this way, food waste can be reduced and customer satisfaction can be optimized. Depending on the product, different types of intelligent packaging technologies are used and discussed in this review. The three main groups are: data carriers, indicators, and sensors. At this time, they are not that widespread, but their potential is already known. In which areas intelligent packaging should be implemented, how the systems work, and which values they offer are dealt in this review.

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Clodoveo, Maria Lisa, Marilena Muraglia, Vincenzo Fino, Francesca Curci, Giuseppe Fracchiolla, and Filomena Faustina Rina Corbo. "Overview on Innovative Packaging Methods Aimed to Increase the Shelf-Life of Cook-Chill Foods." Foods 10, no. 9 (September 3, 2021): 2086. http://dx.doi.org/10.3390/foods10092086.

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The consumption of meals prepared, packaged, and consumed inside and outside the home is increasing globally. This is a result of rapid changes in lifestyles as well as innovations in advanced food technologies that have enabled the food industry to produce more sustainable and healthy fresh packaged convenience foods. This paper presents an overview of the technologies and compatible packaging systems that are designed to increase the shelf-life of foods prepared by cook–chill technologies. The concept of shelf-life is discussed and techniques to increase the shelf life of products are presented including active packaging strategies.

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Agriopoulou, Sofia, Eygenia Stamatelopoulou, Vasiliki Skiada, Panagiotis Tsarouhas, and Theodoros Varzakas. "Emerging Nanomaterial Applications for Food Packaging and Preservation: Safety Issues and Risk Assessment." Proceedings 70, no. 1 (November 10, 2020): 7. http://dx.doi.org/10.3390/foods_2020-07747.

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The contribution of nanomaterials to the development of food packaging systems has been enormous in last years. Nanomaterial is defined as material having one or more dimensions in the range of 1–100 nm. Nano-sized materials change their optical, magnetic, electrical, and other properties, and for this reason are widely used in food packaging. Nanoparticles (NPs), nanocomposites (NCs), nanoclays (NCs), nanoemulsions (NEs), nanosensors (NSs), and nanostructures (NSTs) are some of the important nanomaterials that have been used in food packaging and preservation. Nanomaterials can offer solutions in food packaging and preservation through active and smart packaging, edible coatings, and the development of a wide range of capable nanosystems. Therefore, nanomaterials can be considered as important tools and efficient options for controlling, limiting, and improving safety parameters and food quality that are highly desirable in food technology. Innovative nanomaterials even achieve real-time food quality monitoring, providing an efficient option in food preservation applications. The toxicological risk posed by the use of nanomaterials in food packaging, particularly the case of edible nano-packaging, is significantly linked to the migration phenomenon as well as the occurrence of toxic effects on the exposed human body.

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Mei, Lei, and Qin Wang. "Advances in Using Nanotechnology Structuring Approaches for Improving Food Packaging." Annual Review of Food Science and Technology 11, no. 1 (March 25, 2020): 339–64. http://dx.doi.org/10.1146/annurev-food-032519-051804.

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Recent advances in food packaging materials largely rely on nanotechnology structuring. Owing to several unique properties of nanostructures that are lacking in their bulk forms, the incorporation of nanostructures into packaging materials has greatly improved the performance and enriched the functionalities of these materials. This review focuses on the functions and applications of widely studied nanostructures for developing novel food packaging materials. Nanostructures that offer antimicrobial activity, enhance mechanical and barrier properties, and monitor food product freshness are discussed and compared. Furthermore, the safety and potential toxicity of nanostructures in food products are evaluated by summarizing the migration activity of nanostructures to different food systems and discussing the metabolism of nanostructures at the cellular level and in animal models.

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Yakymchuk, M., O. Gavva, S. Tokarchuk, and V. Yakymchuk. "Aquatronics in systems of liquid food products for packaging lines." Food Industry 29 (June 2021): 112. http://dx.doi.org/10.24263/2225-2916-2021-29-14.

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Kryuk, Roman Vladimirovich, Marina Gennadievna Kurbanova, Vasily Viktorovich Matyushev, and Irina Vladimirovna Buyanova. "EFFECTIVE INNOVATIVE SOLUTIONS IN DEVELOPING PACKAGING SYSTEMS FOR FOOD PRODUCTS." Bulletin of KSAU, no. 4 (2022): 181–87. http://dx.doi.org/10.36718/1819-4036-2022-4-181-187.

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Kiss, É. "Nanotechnology in Food Systems: A Review." Acta Alimentaria 49, no. 4 (November 7, 2020): 460–74. http://dx.doi.org/10.1556/066.2020.49.4.12.

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Recent developments of nanotechnology ﬁnd its way into various ﬁelds of food production in our days. Nanotechnology could oﬀer beneﬁts in development of food products with enhanced functionality for health promotion, or modiﬁed texture convenient for elderly, and in quality and safety issues in the food supply chain. Nanoencapsulated bioactive components such as vitamins, antibacterial agents contribute to production of enriched food stuﬀs with the required appearance, ﬂavour, taste, and texture. Nanomaterials can protect the sensitive compounds from environmental attack, release them in a programmed way, and provide favourable improvement in the bioavailability of nutraceuticals. The innovative approach in food packaging, including the detection, indication, and control of food products, serves the quality and safety improvements.

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JEYAMKONDAN, S., D. S. JAYAS, and R. A. HOLLEY. "Review of Centralized Packaging Systems for Distribution of Retail-Ready Meat." Journal of Food Protection 63, no. 6 (June 1, 2000): 796–806. http://dx.doi.org/10.4315/0362-028x-63.6.796.

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There is growing interest in centralized preparation of retail-ready meat cuts for distribution to widely dispersed retail stores due to the convenience of having high-quality ready-to-go products that are consistently provided to consumers at lower cost. Various centralized packaging techniques are described. Of all packaging techniques, master packaging is the most economical and shows promise for commercial application. Nevertheless, the master-packaging technique must be integrated with strict temperature control in a narrow range just above freezing (−1.5 ± 0.5°C), good processing hygiene, and maintenance of a completely anoxic atmosphere in the package headspace throughout the distribution period to maximize storage life. Packaging using the CAPTECH process reduces the residual O2 present in the headspace to 300 ppm. Oxygen scavengers must be incorporated in the package to absorb the residual O2 and preserve the metmyoglobin reducing activity of meat tissues. Integration of all these technologies can provide a storage life of retail-ready meat up to 10 weeks in the master package followed by 3 days of retail display life. This extension of storage life is sufficient for transporting meat to distant markets.

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Journal articles on the topic 'Food packaging systems'

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