Journal articles: 'Packaging'

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Kostic, Dejan, Udo Hoffmann, Siegfried Fürtauer, Tanja Fell, Cihat Yilmaz, Dirk Burth, and Sven Sängerlaub. "Packaging Weight, Filling Ratio and Filling Efficiency of Yogurt and Relevant Packagings Depending on Commercial Packaging Design, Material, Packaging Type and Filling Quantity." Dairy 3, no. 3 (September 16, 2022): 668–92. http://dx.doi.org/10.3390/dairy3030046.

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Yogurt is a diverse dairy product category. It is available in different packaging designs made of different materials. To identify potential for improvement for these packagings, a better understanding about used materials and packaging efficiencies is necessary. For this study, 150 dairy products and some yogurt relevant desserts were bought from various supermarkets, street markets and discounters in the Munich region (Germany) in spring 2022. Commercial types of packaging are cups, buckets, pouches, bottles, glass packagings and bricks. The filling ratio of most packagings is above 70%, the rest of the volume is headspace. Poly(1-methylethylene) (PP) and poly(1-phenylethene) (PS) dominate as main materials for the different types of packaging. For bottle packagings, poly(ethylene terephthalate) (PET) and polyethene high-density (PE-HD) are used. Interestingly, poly(lactic acid) (PLA) is not found. Closures (caps) are responsible for 5 to 30% of the total packaging weight. Typical filling efficiencies are 20 to 40 g food product packaged in one gram of packaging material. For glass packagings, the values are 1.5 to 2 g food product packaged in one gram of packaging material. Therefore, plastic packaging results in an at least ten-times lower packaging use per unit of food, at single use packagings. With increasing product weights, we observe a tendency towards higher packaging efficiencies. By using paper/carton wrapping at cups, plastic use is reduced for the whole packaging.

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Ren, Chenyang, and Tengku Fauzan Tengku Anuar. "PACKAGING'S LMPACT ON CONSUMER PURCHASE INTENTION: A COMPREHENSIVE REVIEW." International Journal of Entrepreneurship and Management Practices 7, no. 24 (March 10, 2024): 212–19. http://dx.doi.org/10.35631/ijemp.724014.

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Packaging plays an important role in consumer purchase decisions. Consumer purchase intention is influenced by several factors such as packaging design, material, color, labeling, and information. This article reviews relevant research literature to explore the mechanisms through which different packaging features affect consumer purchase intention. Studies have found that the aesthetic appeal and attractiveness of packaging design positively influence consumer purchase intention. In addition, the quality and environmental friendliness of packaging materials can also encourage consumers to preferentially purchase a product. Color is another important packaging feature, as different colors can evoke different emotions and associations, thereby affecting consumer purchase decisions. In addition, the labels and information on the packaging can provide relevant information and brand image of the product, influencing consumer purchase intention. Finally, this article discusses the relationship between packaging and product types, consumer characteristics, and cultural backgrounds, further exploring the complexity of packaging's impact on purchase intention. Overall, packaging plays an important role in shaping consumer purchase intention, and for businesses, appropriate packaging design and strategies can enhance a product's market competitiveness. However, future research should focus on the relationship between packaging features and consumer psychological processes and explore the variations in packaging's impact on purchase intention across different cultural backgrounds.

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Paramita, Eristia Lidia, and Wahyuni Ratna Sanjaya. "The Determinants of Purchasing Decisions: The Case of Snack Products." Jurnal Organisasi dan Manajemen 16, no. 1 (June 28, 2020): 73–84. http://dx.doi.org/10.33830/jom.v16i1.822.2020.

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Parents’ decisions to buy snacks are likely influenced by packaging designs, the colors of the snack packagings, and their children. Children are unique influencers because they cannot afford to buy snacks they desire, but they can influence and even direct their parents to buy the desired snacks. In this article, I investigate how snack packaging designs and colors attract consumers’ attention and affect their purchasing decisions. In particular, this study seeks to analyze the effects of snack packaging design and snack packaging color on parents’ purchasing decisions. The data was generated by using questionnaires that asked 90 parents who have children aged 4-7 years old. Findings. The Study demonstrate that snack packaging designs and colors affect parents’ purchasing decisions.

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Yung, Xu Yuk. "The Positive Role of Packaging in Consumer Behavior." Advances in Economics, Management and Political Sciences 63, no. 1 (December 28, 2023): 293–300. http://dx.doi.org/10.54254/2754-1169/63/20231445.

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Packaging strategy is the primary means for enterprises to show the products characteristics and an essential part of shaping the brand image to become the most economically efficient marketing system of a competitive tool. In order to occupy a position in the market where the key competitive differentiator is present, product packaging must be able to leave customers with a lasting impression and inspire them to make a purchase decision. Consumers purchasing decisions are extremely influenced by the packagings promotional function when there is no discernible difference in the quality of similar products. It is found that the display effect of product packaging, the completeness of information, and packaging environmental protection impact consumers purchase intention. Finally, combined with the findings of this paper and the current situation of enterprise marketing, this paper puts forward corresponding marketing suggestions for product packaging design from the current status of packaging strategy and strategy optimization.

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Pavithra Siva, Mohammad Ali Tareq, and Kamyar Shameli. "Biodegradable Polymers for Packaging : A Bibliometric Overview of the Publication in Web of Science in Year 2012-2021." Journal of Research in Nanoscience and Nanotechnology 5, no. 1 (April 18, 2022): 29–42. http://dx.doi.org/10.37934/jrnn.5.1.2942.

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This is a bibliometric analysis study of biodegradable and packaging by studying the documents related to biodegradable field.The use of polymer packaging increased due to its several desired properties such as softness , lightness ans transparency. However , the non biodegradability of polymer packaging only led to a serious ecological problems.Although complete replacement of polymer packaging with biodegradable packaging is quite impossible , still production of biodegradable packaging will reduce the need for synthetic polymer packaging.A lot of studies has been done regarding to the biodegradable and packaging started to attract people from various counties such as China , India and USA. An analysts has been done in this paper by extracting data from WOS database and visualise through VOSviewer to study the collaboration network, topics of interest and impact of publications. Findings reveals that the collaboration work is strong between China and USA as both countries are successful in scientific knowledge technology. This study expected to have an impact for future environment on biodegradable and packaging field.

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Sinaga, Febri Boyanda, Kurnia Herlina Dewi, and Evanila Silvia. "SECONDARY PACKAGING SELECTION FOR CUBE CHILI WITH AHP METHOD, CONSUMER PREFERENCE LEVEL AND VALUE ADDED." Jurnal Agroindustri 2, no. 2 (November 30, 2012): 62–70. http://dx.doi.org/10.31186/j.agroind.2.2.62-70.

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Cube chili has potential to be commercialized. However, packaging of the product has not yet been prepared well for commercialized purpose. Therefore, it’s necessary to do a research about product packaging. This research aims to obtain the best secondary packaging for cube chili, determine the level of consumer preference towards the packaging and get the information about the added value of packaged cube chilli. Selection of the best secondary packaging for cube chili according assessment from 5 experts with Analytical Hierarchy Process (AHP) method, distributing hedonic test questionnaires to 25 customers for the selection of the preferred packaging, analyzed with Kruskal Wallis method and determination of the added value packaging with Hayami method. Secondary packagings that have been used are plastic box polistirene (PS) with thickness of 0.167 mm, folding box carton (FC) with thickness of 0.5 mm and plastic box polistirene (PS) with thickness of 1 mm. Result of this research showed that the best secondary packaging according to expert assessment is PS box 1 mm (0,468). The packaging of cube chili that most preferred by consumers is FC-box 0.5 mm (4,44). The highest added value is owned by the cube chili that packed with PS boxes 0.167 mm (51.89%)

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Brennan, Linda, Caroline Francis, Eva L. Jenkins, Bruno Schivinski, Michaela Jackson, Eloise Florence, Lukas Parker, et al. "Consumer Perceptions of Food Packaging in Its Role in Fighting Food Waste." Sustainability 15, no. 3 (January 19, 2023): 1917. http://dx.doi.org/10.3390/su15031917.

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Consumers are vital stakeholders in creating and reducing food waste. However, limited research into consumers’ perceptions of food waste and food packaging is available to inform research, packaging design or policy so that sustainable consumption practices among consumers might be better encouraged and enabled. By applying multivariate linear modelling to a sample of 965 Australian consumers, this study investigated consumers’ perceptions of packaging and packaging’s relationship to food waste. Overall, consumers perceived packaging waste as a more serious environmental issue than food waste. Most consumers did not consider food waste as an extreme environmental issue. Consumers’ perceptions of the seriousness of food waste also influenced their perceptions of packaging designed to reduce food waste. Significant differences between men and women and older and younger consumers were found regarding the relationship between packaging and food waste as well as food waste as an environmental issue. This study provides a detailed understanding of consumers and packaging, and it alerts designers and decision-makers to the differing attitudes towards food and packaging waste as well as the likelihood of consumers taking up more sustainable consumption practices.

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Carvalho, Camila Barbosa, Grasiele Scaramal Madrona, Jane Graton Mitcha, Maribel Velandia Valero, Ana Guerrero, Mônica Regina da Silva Scapim, Fábio Yamashita, and Ivanor Nunes do Prado. "Effect of active packaging with oregano oil on beef burgers with low sodium content." Acta Scientiarum. Technology 42 (October 3, 2019): e42892. http://dx.doi.org/10.4025/actascitechnol.v42i1.42892.

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This study was performed to evaluate of active biodegradable packaging applied to low-sodium beef burgers stored at -18oC for 120 days. It was tested four treatments: Beef burgers with 25% (B25) and 50% (B50) of sodium reduction and biodegradable packaging and burgers packed in a biodegradable packaging with 1% oregano essential oil and 25 (BO25) and 50% (BO50) of reduction of sodium. The composition of packaging did not influence the moisture, crude protein, total fat, ash, cooking loss and water activity. The active packaging of oregano oil showed higher color protection in burgers during the storage period. The texture showed a small variation (5-10%) between packagings at day 1, stabilizing in the other periods until the storage end. The burger samples with 25% reduction in sodium and packaging with 1% oregano essential oil (B25) had better taste and aroma, getting a acceptability index above 80% for both periods (30 and 120 days). The use of 1% of oregano essential oil incorporated into packaging reduced lipid oxidation of burgers analyzed in 14% when compared packaging without adding oregano. Microbiological analyzes were maintained stable during the entire storage. Thus, active packaging with oregano essential oil can maintain the quality of beef burger without interfering with their physical and chemical characteristics and improve their sensory attributes during 120 days of storage.

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Ratnasari, Ima, Anita Juraida, and Annisa Maharani Suyono. "PACKAGING DESIGN ANALYSIS OF FOOD PACKAGING HOME INDUSTRY DUMPLING NGENES." International Journal of Psychosocial Rehabilitation 24, no. 02 (February 13, 2020): 3839–42. http://dx.doi.org/10.37200/ijpr/v24i2/pr200704.

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Anetta, Barska, and Wyrwa Joanna. "Innovations in the food packaging market – intelligent packaging – a review." Czech Journal of Food Sciences 35, No. 1 (March 3, 2017): 1–6. http://dx.doi.org/10.17221/268/2016-cjfs.

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The manufacturers have to provide modern and safe packaging due to the growing consumer interest in the consumption of fresh products with extended shelf-life and controlled quality. It is a challenge to the food packaging industry and it also acts as a driving force for the development of new and improved concepts of packaging technology. It is in order to meet these needs that intelligent packaging can be applied. This article presents a generation of packaging which allows maintaining and even improving the quality of the packaged product, which is an essential advantage particularly in the food industry. The most important advantage resulting from their use is a reduction in the loss of food products due to the extension of their shelf life.

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Jardine, Paul J. "Packaging Models versus Modeling Packaging." Biophysical Journal 110, no. 2 (January 2016): 287–88. http://dx.doi.org/10.1016/j.bpj.2015.10.056.

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Wohner, Bernhard, Erik Pauer, Victoria Heinrich, and Manfred Tacker. "Packaging-Related Food Losses and Waste: An Overview of Drivers and Issues." Sustainability 11, no. 1 (January 7, 2019): 264. http://dx.doi.org/10.3390/su11010264.

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Packaging is often criticized as a symbol of today’s throwaway society, as it is mostly made of plastic, which is in itself quite controversial, and is usually used only once. However, as packaging’s main function is to protect its content and 30% of all food produced worldwide is lost or wasted along the supply chain, optimized packaging may be one of the solutions to reduce this staggering amount. Developing countries struggle with losses in the supply chain before food reaches the consumer. Here, appropriate packaging may help to protect food and prolong its shelf life so that it safely reaches these households. In developed countries, food tends to be wasted rather at the household’s level due to wasteful behavior. There, packaging may be one of the drivers due to inappropriate packaging sizes and packaging that is difficult to empty. When discussing the sustainability of packaging, its protective function is often neglected and only revolves around the type and amount of material used for production. In this review, drivers, issues, and implications of packaging-related food losses and waste (FLW) are discussed, as well as the implication for the implementation in life cycle assessments (LCA).

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Pegu, Lukesh, Pankaj Chasta, and Mr Kaushal K. Chandrul. "Pharmaceutical Packaging Technology." International Journal of Trend in Scientific Research and Development Volume-3, Issue-3 (April 30, 2019): 1747–54. http://dx.doi.org/10.31142/ijtsrd23527.

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Runtuk, Johan K., and Anstasia L. Maukar. "Analysis and framework for agricultural supply chain improvement: a case study of california papaya in cikarang." Jurnal Sistem dan Manajemen Industri 3, no. 2 (December 31, 2019): 107. http://dx.doi.org/10.30656/jsmi.v3i2.1415.

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Excessive waste is one of the problems in the food supply chain system. This study aims to identify supply chain players, map, and reduce waste that occurs in the Papaya California agribusiness supply chain process in Cikarang, Bekasi. Data collection was obtained from the results of field studies and interviews with parties involved in the supply chain such as farmers, distributors, retailers, and consumers. Increasing the effectiveness of Papaya's supply chain network is by improving the quality of packaging (modified atmosphere packaging (MAP), smart packaging, active packaging, and intelligent packaging), sharing data among chain players supply, implement refrigeration and monitor transportation technology and promote the long term. Good coordination between parties involved in the Papaya supply chain has a significant role in creating an effective and efficient supply chain system.

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SINGH, NIRDESH. "IMPACT OF PACKAGING DESIGN ON CONSUMER PURCHASING DECISIONS." INTERANTIONAL JOURNAL OF SCIENTIFIC RESEARCH IN ENGINEERING AND MANAGEMENT 08, no. 04 (May 2, 2024): 1–5. http://dx.doi.org/10.55041/ijsrem32740.

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There are a lot of items out there competing for consumers' attention, so having attractive packaging is becoming more important. This master's thesis delves at the complex world of packaging design and how it influences customer behavior. This study delves into relevant literature, survey data, and real-world examples to uncover the complex relationship between packaging's visual appeal, usefulness, and consumer psychology. The structural (size, form, and material choice) and visual (color, typography, and graphics) components of packaging design are both studied in detail. It takes a look at how various demographics and product types are affected by consumer perceptions, preferences, and intents to buy. Moreover, the study explores how packaging conveys brand values, identity, and product qualities, influencing customer impression and loyalty to the brand. Keyword : Packaging design, consumer behavior, aesthetics, functionality, consumer psychology, visual elements, color, typography, imagery,

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Dirpan, Andi, Muspirah Djalal, and Irma Kamaruddin. "Application of an Intelligent Sensor and Active Packaging System Based on the Bacterial Cellulose of Acetobacter xylinum to Meat Products." Sensors 22, no. 2 (January 11, 2022): 544. http://dx.doi.org/10.3390/s22020544.

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Combining intelligent and active packaging serves the dual purpose of detecting color changes in food that reflect changes in its quality and prolonging its shelf life. This study developed an intelligent and active packaging system made from the cellulose of Acetobacter xylinum and assessed its ability to detect changes in the quality and to increase shelf-life of packaged fresh beef. The properties of the intelligent packaging’s sensor and active packaging films were determined. The application of this system to fresh beef stored at room temperature (28 ± 2 °C) for 24 h was tested. The color of the bromothymol blue (BTB) solution (pH 2.75) in the indicator of the intelligent packaging system changed from orange to dark green to indicate that beef quality changed from fresh to rotten. The meat treated with the active packaging with 10% and 15% garlic extract decayed on the 16th h. In contrast, the meat treated with the active packaging without the garlic extracts rotted on the 12th h. The shift in the indicator’s color was linearly related to the total plate count (TPC), total volatile basic nitrogen (TVBN), and pH of the meat packaged using the active packaging system. Therefore, BTB solution (pH 2.75) can be used as an intelligent packaging indicator that will allow consumers to assess the quality of packaged meat easily. As an antimicrobial agent, the addition of 10–15% garlic extract to the active packaging films can help delay the spoilage of packaged beef.

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Dordevic, Simona, Dani Dordevic, Karolina Tesikova, and Bohuslava Tremlova. "Effect of Trehalose/OEO/Tween 80/Tween 20 Addition on Physical Stability of Edible Packaging during Storage in Different Humidity Conditions." Foods 12, no. 15 (July 30, 2023): 2903. http://dx.doi.org/10.3390/foods12152903.

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Edible packaging has been a topic of much discussion during recent years, mainly due to its lower environmental impact. This study aimed to investigate the properties of an edible packaging made from a combination of carrageenan, orange essential oil (OEO), and trehalose (Tre) under different humidity conditions. The films were analyzed based on their water content, solubility, and textural properties, such as strength and breaking strain. The results of the study showed that the addition of trehalose reduced the water content and increased the strength of the packaging, regardless of the humidity conditions. The inclusion of orange essential oil also contributed to lower water content, which led to more water-resistant packaging (during standard humidity conditions (45%)—c: 15.31%; Tre3OT80: 4.04%, Tre1OT80: 4.48%). The findings of this study have important implications for the production of stable and environmentally friendly edible packaging. The results demonstrate the potential of trehalose and orange essential oil as additives to enhance the properties of edible packaging, particularly in terms of its resistance to moisture. The best results were found in Tre1OT80 and Tre3OT80 samples. Moreover, the study emphasizes the importance of considering storage conditions in the development of edible packaging, as different humidity levels can significantly affect the packaging’s properties and shelf life. The findings have practical applications for the food industry, particularly in the development of sustainable packaging solutions and for further studies where the application of this packaging can be analyzed for different foodstuffs.

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Kaufmann, E. N. "Packaging." MRS Bulletin 21, no. 11 (November 1996): 96. http://dx.doi.org/10.1557/s0883769400031985.

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Churcher, Ruth L. "Packaging." AORN Journal 58, no. 1 (July 1993): 17. http://dx.doi.org/10.1016/s0001-2092(07)65093-5.

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Azima, Henry. "Packaging." Journal of the Acoustical Society of America 113, no. 1 (2003): 22. http://dx.doi.org/10.1121/1.1554198.

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Stewart, Richard. "Packaging." Plastics Engineering 64, no. 4 (April 2008): 24–33. http://dx.doi.org/10.1002/j.1941-9635.2008.tb00318.x.

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Krzywda, Dariusz. "PACKAGING – FROM NEOLITHIC TO PACKAGING INDUSTRY." Zeszyty Naukowe Politechniki Częstochowskiej Zarządzanie 27, no. 2 (December 2017): 59–67. http://dx.doi.org/10.17512/znpcz.2017.3.2.06.

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DeLine, R. "Avoiding packaging mismatch with flexible packaging." IEEE Transactions on Software Engineering 27, no. 2 (2001): 124–43. http://dx.doi.org/10.1109/32.908958.

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Twede, Diana, Robert H. Clarke, and Jill A. Tait. "Packaging postponement: a global packaging strategy." Packaging Technology and Science 13, no. 3 (2000): 105–15. http://dx.doi.org/10.1002/1099-1522(200005)13:3<105::aid-pts503>3.0.co;2-9.

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Rojas, Juan-Carlos, Manuel Contero, Margarita Vergara, and Juan Luis Higuera-Trujillo. "Using Event-Related Potentials to Evidence the Visual and Semantic Impact: A Pilot Study with N400 Effect and Food Packaging." Foods 13, no. 12 (June 14, 2024): 1876. http://dx.doi.org/10.3390/foods13121876.

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Packaging design is pivotal in motivating consumer decisions, as a key communication tool from creation to purchase. Currently, the interpretation and evaluation of packaging’s impact are shifting toward non-traditional methods. This pilot study evaluated the packaging perception of York Ham and Turkey Breast products. The event-related potential (ERP) technique, the methodology priming words (positive and negative), and target images (original and modified packaging) were applied. A total of 23 participants were sampled using a 32-channels scalp elastic electrode cap and viewed 200 trials of word–image matching. Participants responded whether the images and adjectives matched or not, using the two groups of images. The results demonstrate an N400 effect in the parietal area. This region was observed to show evidence of cognitive processing related to congruency or incongruency, by contrasting the priming and target of this study. The evaluation positioned the York Ham packaging as the best rated. The findings show a relevant contribution to ERPs and research related to the food packaging perception.

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Muncke, Jane. "Tackling the toxics in plastics packaging." PLOS Biology 19, no. 3 (March 30, 2021): e3000961. http://dx.doi.org/10.1371/journal.pbio.3000961.

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The widespread use of plastic packaging for storing, transporting, and conveniently preparing or serving foodstuffs is significantly contributing to the global plastic pollution crisis. This has led to many efforts directed toward amending plastic packaging’s end of life, such as recycling, or alternative material approaches, like increasingly using paper for food packaging. But these approaches often neglect the critical issue of chemical migration: When contacting foodstuffs, chemicals that are present in packaging transfer into food and thus unwittingly become part of the human diet. Hazardous chemicals, such as endocrine disrupters, carcinogens, or substances that bioaccumulate, are collectively referred to as “chemicals of concern.” They can transfer from plastic packaging into food, together with other unknown or toxicologically uncharacterized chemicals. This chemical transfer is scientifically undisputed and makes plastic packaging a known, and avoidable, source of human exposure to synthetic, hazardous, and untested chemicals. Here, I discuss this issue and highlight aspects in need of improvement, namely the way that chemicals present in food packaging are assessed for toxicity. Further, I provide an outlook on how chemical contamination from food packaging could be addressed in the future. Robust innovations must attempt systemic change and tackle the issue of plastic pollution and chemical migration in a way that integrates all existing knowledge.

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Bauer, Anna-Sophia, Kärt Leppik, Kata Galić, Ioannis Anestopoulos, Mihalis I. Panayiotidis, Sofia Agriopoulou, Maria Milousi, Ilke Uysal-Unalan, Theodoros Varzakas, and Victoria Krauter. "Cereal and Confectionary Packaging: Background, Application and Shelf-Life Extension." Foods 11, no. 5 (February 26, 2022): 697. http://dx.doi.org/10.3390/foods11050697.

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In both public and private sectors, one can notice a strong interest in the topic of sustainable food and packaging. For a long time, the spotlight for optimization was placed on well-known examples of high environmental impacts, whether regarding indirect resource use (e.g., meat, dairy) or problems in waste management. Staple and hedonistic foods such as cereals and confectionary have gained less attention. However, these products and their packaging solutions are likewise of worldwide ecologic and economic relevance, accounting for high resource input, production amounts, as well as food losses and waste. This review provides a profound elaboration of the status quo in cereal and confectionary packaging, essential for practitioners to improve sustainability in the sector. Here, we present packaging functions and properties along with related product characteristics and decay mechanisms in the subcategories of cereals and cereal products, confectionary and bakery wares alongside ready-to-eat savories and snacks. Moreover, we offer an overview to formerly and recently used packaging concepts as well as established and modern shelf-life extending technologies, expanding upon our knowledge to thoroughly understand the packaging’s purpose; we conclude that a comparison of the environmental burden share between product and packaging is necessary to properly derive the need for action(s), such as packaging redesign.

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Hawkins, Gay. "The Performativity of Food Packaging: Market Devices, Waste Crisis and Recycling." Sociological Review 60, no. 2_suppl (December 2012): 66–83. http://dx.doi.org/10.1111/1467-954x.12038.

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Packaging is central to the economic and cultural organization of food. This mundane material has become fundamental to extending shelf life, brand strategies, the qualities of food and more. From the early twentieth century, packaging has unarguably functioned as a market device, helping to assemble and extend food markets and transforming consumer practices. Over that century, packaging also became a major source of solid waste: filling up landfills, littering streets and clogging waterways around the world. The rise of the waste crisis in urban governance from the mid-1960s has been directly connected to the proliferation of food packaging. This paper takes the stuff of food packaging seriously. Here, I seek to understand its activity as both a market device and major waste problem, and aim to develop an analysis attentive to packaging's performative agency. Rather than see packaging as a passive instrument of economic processes or as an environmental problem, my focus is on how it is enrolled and performs in different arrangements, and also how it acquires the capacity to affect those arrangements in specific ways. A performative analysis focuses on how packaging becomes implicated in producing ontological effects: that is, how it brings new realities and practices into being that have socially binding effects.

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Emilia, Devi Sisca, Winda Amilia, and Andrew Setiawan Rudianto. "Perancangan Ulang Desain Kemasan Bagiak Oreng Osing Oleh-Oleh Khas Banyuwangi Menggnakan Metode Quality Function Deployment (QFD)." Jurnal Penelitian Sains dan Teknologi Indonesia 3, no. 1 (June 13, 2024): 290–302. http://dx.doi.org/10.19184/jpsti.v3i1.800.

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This research was conducted to redesign the secondary packaging of the typical Banyuwangi souvenir, namely "Bagiak Oreng Osing." The packaging of bagiak Oreng Osing was found to be less appealing in terms of layout, with colors that did not match the packaged product, and the packaging material was easily scratched/damaged and lacked strength, resulting in inadequate protection for the packaged product. The Quality Function Deployment (QFD) method was employed to develop the product through packaging design, aiming to align consumer preferences with what the manufacturer could do to meet those preferences. The QFD analysis focused on aspects such as color, material, size, shape, brand, and label. The research results indicated that the most desired attribute by consumers was the packaging's ability to protect the product, with the highest value for this attribute reaching 3.92. However, the analysis also revealed some packaging design aspects that did not fully meet consumer expectations. Through consumer participation, competitor evaluations, and the implementation of innovative technology, the redesign of this packaging aims to create a more attractive design that meets consumer expectations. This research is expected to enhance the product's competitiveness in the market and contribute positively to consumer satisfaction through the redesigned packaging of bagiak Oreng Osing.

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Wongphan, Phanwipa, Khwanchat Promhuad, Atcharawan Srisa, Yeyen Laorenza, Chayut Oushapjalaunchai, and Nathdanai Harnkarnsujarit. "Unveiling the Future of Meat Packaging: Functional Biodegradable Packaging Preserving Meat Quality and Safety." Polymers 16, no. 9 (April 28, 2024): 1232. http://dx.doi.org/10.3390/polym16091232.

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Meat quality and shelf life are important parameters affecting consumer perception and safety. Several factors contribute to the deterioration and spoilage of meat products, including microbial growth, chemical reactions in the food’s constituents, protein denaturation, lipid oxidation, and discoloration. This study reviewed the development of functional packaging biomaterials that interact with food and the environment to improve food’s sensory properties and consumer safety. Bioactive packaging incorporates additive compounds such as essential oils, natural extracts, and chemical substances to produce composite polymers and polymer blends. The findings showed that the incorporation of additive compounds enhanced the packaging’s functionality and improved the compatibility of the polymer–polymer matrices and that between the polymers and active compounds. Food preservatives are alternative substances for food packaging that prevent food spoilage and preserve quality. The safety of food contact materials, especially the flavor/odor contamination from the packaging to the food and the mass transfer from the food to the packaging, was also assessed. Flavor is a key factor in consumer purchasing decisions and also determines the quality and safety of meat products. Novel functional packaging can be used to preserve the quality and safety of packaged meat products.

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Shi, Ai Qin, Jie Yu, and Jian Wang. "Study on Nature Materials in the Application of Product Packaging." Advanced Materials Research 739 (August 2013): 715–20. http://dx.doi.org/10.4028/www.scientific.net/amr.739.715.

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Natural materials are very environmental packaging materials. This paper analyzes the natural materials are constitutive of container materials, weave materials and other materials, including their characteristics. Then it demonstrates all kinds of application methods and points for attention about natural materials for product packaging’s modeling. It is advocated about accelerating studies about design methods and mass production for original ecological packaging.

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Liu, Xiang Run, and Yong Kyun Oh. "A Study on the Influence of Emotional Factors of New-tro Packaging Design on Consumer's Purchasing Psychology." Korea Institute of Design Research Society 8, no. 2 (June 30, 2023): 103–17. http://dx.doi.org/10.46248/kidrs.2023.2.103.

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New-tro, as a representative of the emerging retro trend, is rapidly developing in entertainment, art, architecture, design, and other fields, and has become the mainstream style of future development in the packaging design planning of new and old brands. The aim of this study is to explore the visual characteristics of New-tro's styling, functionality, and cultural significance in packaging design from a design perspective and their impact on the psychological decision-making processes of consumers, including motivation, perception, learning, emotion, and memory. To achieve the research objectives, this study first collated the three-tier theory of emotional design elements and their association with New-tro packaging design. Second, the classic cases of emotional New-tro packaging design were analyzed as case studies to determine the existence of stylistic, functional, and cultural characteristics in actual New-tro packaging. Finally, data analysis was conducted on the 240 questionnaires collected through a survey, and the impact of New-tro packaging's styling, functionality, and cultural significance on consumers' purchase decisions was summarized. The results showed that the styling, functionality, and cultural significance of New-tro packaging all have varying degrees of impact on consumers' purchasing psychology.

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Moghadas, Hooman Chodar, Ruchi Chauhan, and J. Scott Smith. "Application of Plant Oils as Functional Additives in Edible Films and Coatings for Food Packaging: A Review." Foods 13, no. 7 (March 25, 2024): 997. http://dx.doi.org/10.3390/foods13070997.

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Increasing environmental concerns over using petroleum-based packaging materials in the food industry have encouraged researchers to produce edible food packaging materials from renewable sources. Biopolymer-based edible films and coatings can be implemented as bio-based packaging materials for prolonging the shelf life of food products. However, poor mechanical characteristics and high permeability for water vapor limit their practical applications. In this regard, plant oils (POs) as natural additives have a high potential to overcome certain shortcomings related to the functionality of edible packaging materials. In this paper, a summary of the effects of Pos as natural additives on different properties of edible films and coatings is presented. Moreover, the application of edible films and coatings containing POs for the preservation of different food products is also discussed. It has been found that incorporation of POs could result in improvements in packaging’s barrier, antioxidant, and antimicrobial properties. Furthermore, the incorporation of POs could significantly improve the performance of edible packaging materials in preserving the quality attributes of various food products. Overall, the current review highlights the potential of POs as natural additives for application in edible food packaging materials.

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Schinkel, Konstantin, Bastian Küppers, Sven Reichenbach, Teresa Rohrmeier, Kajetan Müller, Tanja Fell, and Sven Sängerlaub. "Amount of Fill Product Residues in Plastic Packagings for Recycling." Waste 1, no. 4 (October 9, 2023): 901–18. http://dx.doi.org/10.3390/waste1040052.

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Fill product residues in packagings are equivalent to product losses. They are washed out after sorting and before commencing recycling processes. Not much data have been published about how much fill product is still present in packagings dedicated for recycling. Results are often from laboratory trials. Therefore, several hundred packagings from a sorting plant of a dual system in Germany were analysed to determine the amount of fill product residues. Approximately 10 wt. % of highly viscous fill products in tubes were lost as residue. In the case of packagings that were easy to empty, such as cups, and in the case of low-viscosity fill products, such as water, less than 1 wt. % of the fill products remained in the packagings. The mean amount of residue in relation to clean packaging was 0.9 g residue in 1 g of packaging material (without residue) in tubes and 0.07 g in PET bottles. These values were significantly lower for low-viscosity fill products compared to high-viscosity fill products, as expected.

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Fianda, Arif Yoga Ali, Intan Fandinny, Lely Novida Br Kacaribu, Noor A’fiana Desyani, Nuraulia Asyifa, and Pini Wijayanti. "Eco-friendly packaging: Preferensi dan Kesediaan Membayar Konsumen di Marketplaces." Jurnal Ilmu Lingkungan 20, no. 1 (January 1, 2021): 147–57. http://dx.doi.org/10.14710/jil.20.1.147-157.

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Peningkatan transaksi di marketplaces menyebabkan lonjakan jumlah pengiriman paket belanja online dan berimplikasi pada timbulan sampah yang didominasi oleh material plastik. Penerapan eco-friendly packaging di marketplaces sangat diperlukan dalam upaya mengurangi timbulan sampah dan dampak negatifnya terhadap lingkungan. Upaya ini pun akan mendukung pencapaian Sustainable Development Goals (SDGs) poin 12.5 yaitu mengurangi timbulan sampah secara substansial pada tahun 2030 melalui upaya pencegahan, pengurangan, daur ulang, dan penggunaan kembali. Penelitian bertujuan untuk 1) mengidentifikasi bentuk-bentuk eco-friendly packaging yang potensial diterapkan di marketplaces, 2) menganalisis preferensi konsumen terhadap penggunaan eco-friendly packaging, dan 3) merumuskan strategi penerapan eco-friendly packaging di marketplaces. Studi literatur, analisis deskriptif kualitatif, dan Contingent Choice Modelling (CCM) digunakan untuk menjawab tiga tujuan tersebut. Penelitian ini memformulasi sembilan alternatif eco-friendly packaging yang dapat diterapkan di marketplaces. Data diperoleh dari literatur dan survei secara blended terhadap 314 responden di Provinsi DKI Jakarta, Jawa Barat, dan Jawa Tengah. Studi literatur menunjukkan recyclable cardboard dan bioplastic dapat menjadi alternatif eco-friendly packaging yang paling relevan untuk marketplaces di Indonesia karena murah dan bahan terbaik. Analisis CCM mengungkap bahwa konsumen berminat terhadap eco-friendly packaging, mayoritas mengetahui manfaat penggunaannya dan bersedia untuk menggunakannya dengan total WTP maksimum sebesar Rp1.348,47 dan Rp4.237,80. Nilai Willingness to Pay (WTP) berpotensi meningkat jika konsumen diberikan edukasi manfaat eco-friendly packaging, dan berdomisili di DKI Jakarta. Lima strategi agar implementasi eco-friendly packaging di marketplaces dapat efektif, yaitu 1) menetapkan harga maksimum eco-friendly packaging sebesar Rp1.348,47, 2) memberikan edukasi manfaat eco-friendly packaging, 3) bila pilot project diperlukan, DKI Jakarta dapat menjadi provinsi percontohan, 4) memberikan voucher eco-friendly packaging, serta 5) mewujudkan kerja sama antara pemerintah, marketplaces, penjual, dan konsumen. Pemerintah dapat menetapkan regulasi yang meminta marketplaces untuk menyediakan opsi eco-friendly packaging pada fitur pemilihan kemasan serta pemberian edukasi dan promosi penggunaan eco-friendly packaging untuk menarik minat konsumen.ABSTRACTMarketplaces have increased the number of online-shopping package shipments and waste generation, which is dominated by plastic materials. Eco-friendly packaging is imperative to reduce waste generation including its negative environmental impacts. This effort is inline with Sustainable Development Goals (SDGs) point 12.5 i.e. by 2030, achieve the sustainable management and efficient use of natural resources. This study aims to 1) identify forms of eco-friendly packaging that to be applied in marketplaces, 2) analyze consumer preferences for eco-friendly packaging, and 3) formulate strategies for implementing eco-friendly packaging in marketplaces. Study literature, descriptive analysis and contingent choice modeling (CCM) were used to answer the objectives. CCM formulated nine alternatives of eco-friendly packagings which can be applied in marketplaces. Data were obtained from literature stud and blended surveys to 314 respondents living in DKI Jakarta, West Java and Central Java provinces. The results show that recyclable cardboard and bioplastic can be an alternative to eco-friendly packaging in marketplaces. CCM analysis reveals that consumers are interested in eco-friendly packaging, most of them are aware to its benefits and willing to use it with a maximum total WTP of IDR 1,348.47 and IDR 4,237.80. These WTPs could increase under two conditions i.e., if the benefits of eco-friendly packaging are described to consumers before they select the packaging and if the consumers are living in DKI Jakarta province. Five strategies for the implementation of eco-friendly packaging in marketplaces include 1) setting the maximum price for eco-friendly packaging at Rp1,348.47, 2) providing education on the benefits of eco-friendly packaging, 3) if a pilot project is needed, DKI Jakarta province can become a pilot province, 4) provide eco-friendly packaging vouchers, and 5) create cooperation between the government, marketplace, sellers, and consumers. The government could set a regulation which ask marketplaces to provide eco-friendly packaging options in the packaging selection features as well as educating and promoting the use of eco-friendly packaging to gain consumer’s interest.

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Hulkund, Vidya L. "Packaging- The Salient Seller." Indian Journal of Applied Research 1, no. 7 (October 1, 2011): 160–61. http://dx.doi.org/10.15373/2249555x/apr2012/52.

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Bassan H. S, Bassan H. S., Randhawa J. S. Randhawa J. S, and Suri N. M. Suri N. M. "An overview: antimicrobial packaging." International Journal of Scientific Research 2, no. 7 (June 1, 2012): 163–64. http://dx.doi.org/10.15373/22778179/july2013/55.

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Chanda, Anupam. "Packaging Challenges in Multiplanets." Journal of Clinical and Medical Reviews 1, no. 1 (December 22, 2022): 01–04. http://dx.doi.org/10.58489/2836-2330/004.

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I have been involved in basic research for more than 10 years for innovation of wide range of pharmaceutical products New “Packaging design for Drug delivery” like “Solid doses, Injectables (for anti-cancer, HIV, wide range of vaccines, Covid -19 drugs and Biosimilar products) in “Microgravity Environment like MARS mission.Looking at the presentecological imbalance Scientists are thinking for multiplanetary living system in order tosurvive human species.As we know different planets having critical climatic conditions and Packaging will play a vital role. We as a scientist have clear vision about things are going to happen after 100 years in other planets and from now, we have to keep ready “Packaging designs and delivery systems” for life savings drugs and essential medicines for Astronauts and visitors.

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Kozłowicz, Katarzyna, Sybilla Nazarewicz, Dariusz Góral, Anna Krawczuk, and Marek Domin. "Lyophilized Protein Structures as an Alternative Biodegradable Material for Food Packaging." Sustainability 11, no. 24 (December 8, 2019): 7002. http://dx.doi.org/10.3390/su11247002.

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Considering the need for sustainable development in packaging production and environmental protection, a material based on lyophilized protein structures intended for frozen food packaging was produced and its selected thermophysical properties were characterized. Analyses of density, thermal conductivity and thermal diffusivity were performed and strength tests were carried out for lyophilized protein structures with the addition of xanthan gum and carboxymethyl cellulose. Packagings were made of new materials for their comparative assessment. Then, the surface temperature distribution during thawing of the deep-frozen product inside the packaging was tested. In terms of thermal insulation capacity, the best properties were obtained for sample B4 with a thermal conductivity of λ = 0.06 W∙(mK)−1), thermal capacity C = 0.29 (MJ∙(m3K)−1) and thermal diffusivity a = 0.21 (mm2∙s−1). The density and hardness of the obtained lyophilized protein structures were significantly lower compared to foamed polystyrene used as a reference material. Thermal imaging analysis of the packaging showed the occurrence of local freezing. Lyophilized protein structures obtained from natural ingredients meet the needs of consumers and are environmentally friendly. These were made in accordance with the principles of sustainable development and can be an alternative material used for the production of frozen food packaging.

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Yap, Ray Chin Chong, Amegadze Paul Seyram Kwablah, Jiating He, and Xu Li. "Functions of Nano-Materials in Food Packaging." Journal of Molecular and Engineering Materials 04, no. 04 (December 2016): 1640015. http://dx.doi.org/10.1142/s2251237316400153.

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Food packaging has been changing from bulky and rigid form in the past to different variation of lights and plastic packagings. Regardless of the changes, the packaging must be able to uphold its original function which is to serve as food containment as well as to protect the food from the external environment. Coupled with the increasing consumer’s awareness on food waste, higher standard of living, technological developments are underway to enhance the shelf-life of packed food as well as methods to provide indications of food packaging environment. There are many different indicators for food spoilage, but two commonly found gases in food packaging are oxygen and carbon dioxide. Oxygen is the main mechanism for food spoilage, while carbon dioxide is often used in modified-atmosphere-packaging. There are also different methods of gas scavenging and/or sensing techniques based on different concepts in the literature. In this review, the focus will be on nano-materials, namely titanium dioxide, silica, zeolites and metal organic frameworks. This review is structured in a manner to highlight how each material can be used in both gas scavenging and/or indicators applications. The last part of the review focuses on the approach and some key considerations when integrating nano-materials into the plastic film.

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Korotka, V. O. "«Smart packaging» in the world packaging industry." Book Qualilogy 1, no. 35 (2019): 46–53. http://dx.doi.org/10.32403/2411-3611-2019-1-35-46-53.

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Barukčić, Irena, Mario Ščetar, Katarina Lisak Jakopović, Mia Kurek, Rajka Božanić, and Kata Galić. "Overview of packaging materials for Dairy packaging." Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam 16, no. 3-4 (December 31, 2021): 85–93. http://dx.doi.org/10.31895/hcptbn.16.3-4.5.

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Regarding milk producing, it is well known that processing and packaging are the two equally important operational phases. Packaging is the last, but definetly not the less important phase. Various automation strategies are constantly being utilized in every phase of processing, packaging and production/use of new packaging materials. The most suitable packaging will provide adequate properties to pack liquid milk and dairy products which have an important role to prolonged product shelf life. Temperature and moisture are important parameters which affect the shelf life of packaged milk and dairy products, due to their effect on the bacterial growth especially in fermented milk products. The aim of this review article is to introduce advantages and disadvantages and principles of packaging methods and materials correlated to shelflife of dairy products.

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Zheng, Bo Jia. "Green Packaging Materials and Modern Packaging Design." Applied Mechanics and Materials 271-272 (December 2012): 77–80. http://dx.doi.org/10.4028/www.scientific.net/amm.271-272.77.

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With the development of the world economy, there is a growing emphasis on coordination with the surrounding environment and sustainability. The protection of the ecological environment and sustainable development has become the most pressing issues facing countries around the world when we has into the 21st century. Based on this situation, various fields are more and more emphasis on energy conservation and protection of nature, the traditional packaging materials and design obviously can not meet this requirement. So it is spurred to take full account of environmental design packaging with select packaging materials, explore a new model and method. Therefore spending on between the environmental pollution and market conflict. The designers and engineers must work toward the long-term development goals of protecting the environment and resources, it also requires a new environmentally friendly packaging design with new environmentally friendly materials match, both as an important integral part of packaging is dispensable not give up on the design considerations, to fully consider the aesthetic psychology of buyers can not only consider the functional, and also can not give up too much to satisfy consumer aesthetic of functional and environmentally friendly standards. Therefore, we need to fully study the basic demands of the modern green packaging materials and modern packaging design, give full consideration to the practical application of the environmentally friendly materials in the design.

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Wang, Yue Fei. "On Green Packaging Design in Packaging Design." Advanced Materials Research 971-973 (June 2014): 2251–54. http://dx.doi.org/10.4028/www.scientific.net/amr.971-973.2251.

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the green design appeared in the 1980 s, this paper mainly introduces the concept of green design, features, basic principles of design, and the method of green design and the development trend of green packaging in our country. From the perspective of protecting the environment and resources, I put forward the significance of developing green packaging design and point out how to develop and perfect the green packaging design in our country based on analysis.

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Dmitriev, S. V., S. A. Zhigalina, and N. V. Panteleeva. "Sustainability in packaging: a packaging manufacturer's perspective." Meat technology magazine 9 (September 5, 2022): 56–59. http://dx.doi.org/10.33465/2308-2941-2022-09-56-59.

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Minami, Chieko, Davide Pellegrini, and Munehiko Itoh. "When the Best Packaging Is No Packaging." International Commerce Review 9, no. 1-2 (July 2010): 58–65. http://dx.doi.org/10.1007/s12146-010-0059-3.

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Giordano, Geoff. "Making Packaging Pop: Film Packaging Gets Personal." Plastics Engineering 74, no. 4 (April 2018): 38–42. http://dx.doi.org/10.1002/j.1941-9635.2018.tb01871.x.

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Olsmats, Carl, and Chris Dominic. "Packaging scorecard - a packaging performance evaluation method." Packaging Technology and Science 16, no. 1 (January 2003): 9–14. http://dx.doi.org/10.1002/pts.604.

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Ryan Cross. "Powerful packaging." C&EN Global Enterprise 99, no. 8 (March 8, 2021): 16–19. http://dx.doi.org/10.1021/cen-09908-feature1.

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Tiano, Frank J. "Compliant Packaging." Clinical Research and Regulatory Affairs 11, no. 1 (January 1994): 39–46. http://dx.doi.org/10.3109/10601339409035935.

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Journal articles on the topic 'Packaging'

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