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Marangoni Júnior, Luís, Leda Coltro, Fiorella Balardin Hellmeister Dantas i Roniérik Pioli Vieira. "Research on Food Packaging and Storage". Coatings 12, nr 11 (10.11.2022): 1714. http://dx.doi.org/10.3390/coatings12111714.
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Fadiji, Tobi, Mahdi Rashvand, Michael O. Daramola i Samuel A. Iwarere. "A Review on Antimicrobial Packaging for Extending the Shelf Life of Food". Processes 11, nr 2 (15.02.2023): 590. http://dx.doi.org/10.3390/pr11020590.
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Food packaging systems are continually impacted by the growing demand for minimally processed foods, changing eating habits, and food safety risks. Minimally processed foods are prone to the growth of harmful microbes, compromising quality and safety. As a result, the need for improved food shelf life and protection against foodborne diseases alongside consumer preference for minimally processed foods with no or lesser synthetic additives foster the development of innovative technologies such as antimicrobial packaging. It is a form of active packaging that can release antimicrobial substances to suppress the activities of specific microorganisms, thereby improving food quality and safety during long-term storage. However, antimicrobial packaging continues to be a very challenging technology. This study highlights antimicrobial packaging concepts, providing different antimicrobial substances used in food packaging. We review various types of antimicrobial systems. Emphasis is given to the effectiveness of antimicrobial packaging in various food applications, including fresh and minimally processed fruit and vegetables and meat and dairy products. For the development of antimicrobial packaging, several approaches have been used, including the use of antimicrobial sachets inside packaging, packaging films, and coatings incorporating active antimicrobial agents. Due to their antimicrobial activity and capacity to extend food shelf life, regulate or inhibit the growth of microorganisms and ultimately reduce the potential risk of health hazards, natural antimicrobial agents are gaining significant importance and attention in developing antimicrobial packaging systems. Selecting the best antimicrobial packaging system for a particular product depends on its nature, desired shelf life, storage requirements, and legal considerations. The current review is expected to contribute to research on the potential of antimicrobial packaging to extend the shelf life of food and also serves as a good reference for food innovation information.
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Kaushani, K. G., N. L. Rathnasinghe, N. Katuwawila, R. A. Jayasinghe, A. H. L. R. Nilmini i 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, nr 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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Kryuk, Roman, Marina Kurbanova, Anastasia Kolbina, Konstantin Plotnikov, Igor Plotnikov, Andrey Petrov i Mohammed El Amine Khelef. "Color Sensors “In Intelligent Food Packaging”". Food Processing: Techniques and Technology 52, nr 2 (6.07.2022): 321–33. http://dx.doi.org/10.21603/2074-9414-2022-2-2366.
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The quality of food products depends not only on the technological parameters of production process, but also on storage conditions. Smart packaging controls storage conditions and tracks violations. The research objective was to review the use of sensors in food storage.
The study featured publically available information on sensor-equipped smart food packaging. The information was obtained from open sources published in 2016–2021.
The paper describes biosensors, chemical sensors, and indicators that determine some of the characteristics of food products and provide information to the producer, retailer, and consumer. Indicators proved to be the most promising type of sensors used in smart packaging. This type of sensor indicates the presence and concentration of various analytes through color change. The best indicators are those based on radio frequency (RFID), poison identifiers, compaction/leaks indicators, indicators of freshness/ripeness, etc. All the considered indicators visualize their data by changing color, which makes it possible to assess the quality of food products on the market.
Sensor-based smart packaging is a promising direction in food industry because they make it possible to monitor and control product quality. Smart packaging allows consumers to check the freshness of products by themselves.
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Iversen, Luk Jun Lam, Kobun Rovina, Joseph Merillyn Vonnie, Patricia Matanjun, Kana Husna Erna, Nasir Md Nur ‘Aqilah, Wen Xia Ling Felicia i Andree Alexander Funk. "The Emergence of Edible and Food-Application Coatings for Food Packaging: A Review". Molecules 27, nr 17 (31.08.2022): 5604. http://dx.doi.org/10.3390/molecules27175604.
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Food packaging was not as important in the past as it is now, because the world has more people but fewer food resources. Food packaging will become more prevalent and go from being a nice-to-have to an essential feature of modern life. Food packaging has grown to be an important industry sector in today’s world of more people and more food. Food packaging innovation faces significant challenges in extending perishable food products’ shelf life and contributing to meeting daily nutrient requirements as people nowadays are searching for foods that offer additional health advantages. Modern food preservation techniques have two objectives: process viability and safe, environmentally friendly end products. Long-term storage techniques can include the use of edible coatings and films. This article gives a succinct overview of the supplies and procedures used to coat food products with conventional packaging films and coatings. The key findings summarizing the biodegradable packaging materials are emphasized for their ability to prolong the freshness and flavor of a wide range of food items; films and edible coatings are highlighted as viable alternatives to traditional packaging methods. We discuss the safety concerns and opportunities presented by applying edible films and coatings, allowing it to be used as quality indicators for time-sensitive foods.
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Dukalska, Lija, Eva Ungure, Ingrida Augspole, Sandra Muizniece-Brasava, Vita Levkane, Rakcejeva Tatjana i Inta Krasnova. "Evaluation of the Influence of Various Biodegradable Packaging Materials on the Quality and Shelf Life of Different Food Products". Proceedings of the Latvia University of Agriculture 30, nr 1 (1.12.2013): 20–34. http://dx.doi.org/10.2478/plua-2013-0011.
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Abstract The aim of the present research was to summarize the results of investigations carried out on the influence of different biodegradable polymer packaging materials on the shelf life and quality of several food products during storage. In Latvia, most of consumers consider that polymers as a material for food packaging are overly used, and they support the idea of introducing new eco-friendly food packaging. Biodegradable films were investigated for their ability to extend the shelf life of apple salad and minimally processed shredded carrots stored at 4 °C. It was found that they can guaranty the same as or even a longer shelf life than that provided by conventional polymer films. Bio PLA transparent films, thermoformed PLA containers, and cellulose-based films were tested for fresh produce packaging. Ceramis®-PLA-SiOx barrier coated films were tested for their influence on the quality of food products - rye bread, apple-black currant marmalade candies, and soft cheese Kleo - during storage. PLA and PHB films showed satisfactory results for packaging of perishable foods - salad with meat in mayonnaise. Ceramis®-PLA-SiOx films were used for vacuum packaging and also for mild thermal treatment (Sous vide) of soft cheese, providing its prolonged shelf life. Some BoPLA films specially envisaged for packaging of confectionery were tested for milk pomade sweet - sherbet - packaging. Its quality was evaluated mainly by moisture content and by changes in hardness during storage. The results suggest that biodegradable packaging materials can be a successful alternative to the conventional polymers for packaging of several food products, which could provide an essential contribution in reducing the environmental pollution.
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Çelebi Sezer, Yasemin, i Hüseyin Bozkurt. "Use of antimicrobial packaging systems in the production and storage of meat and meat products". Food and Health 7, nr 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 i Norberto Ricacho. "Innovative Food Packaging, Food Quality and Safety, and Consumer Perspectives". Processes 10, nr 4 (12.04.2022): 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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Awoyale, Wasiu, Emmanuel Alamu, Emmanuel Irondi, Busie Maziya-Dixon i Abebe Menkir. "Impact of packaging material and storage condition on retention of provitamin A carotenoids and xanthophylls in yellow-seeded maize flour". Functional Foods in Health and Disease 8, nr 10 (31.10.2018): 462. http://dx.doi.org/10.31989/ffhd.v8i10.535.
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Background: Pro-vitamin A carotenoid (pVAC) rich foods are those foods that contain substance which can be converted within the human body into retinol. These foods also contribute to the reduction of vitamin A deficiency diseases. Yellow-seeded maize flour is a pVAC rich food. Identifying the right packaging materials and storage conditions that retain pVAC in this food is essential for their health benefits. Traditionally, maize flour is stored with different packaging materials to increase its shelf life. For example, previous studies have shown how during storage in different food matrices, carotenoids, including maize grains, are highly susceptible to degradation by temperature, light, and oxygen. Therefore, in this study we investigated the effect of storage packaging materials (polypropylene woven sacks-PWS, high-density polyethylene bags-HDPE, and polyvinyl plastic containers-PPC) and storage condition (temperature and relative humidity) on retaining pVAC in yellow-seed maize flour.Methods: The yellow-seeded maize grains were collected and ground into flour. The maize flour was divided into portions (200 g). Each portion was packed and sealed in PWS, HDPE, and PPC. The control samples (12 pieces) were stored on top of the storage box. The packed samples were stored in both the upper (12 samples) and lower (12 samples) compartment of a storage wooden box. The interior of the upper part was lightened with aluminum foil and fitted with fluorescent tube to increase the light intensity. The lower compartment was darkened with gloss black painting. The flour samples were stored for 28 days. Samples were collected for pVAC and xanthophylls analyses at 7 day intervals using standard methods.Results: The results demonstrated how packaging in PPC and storing in a dark compartment resulted in the highest total pVAC (92.39%) and total xanthophylls (89.44%) retention and retinol equivalent (RE) (0.40 µg/g). In contrast, packaging in HDPE and storing in lighted compartment resulted in the lowest pVAC (44.92%) and total xanthophylls (46.76%) retention and RE (0.19 µg/g).Conclusions: Packaging yellow-seeded maize flour in PPC and storing in the dark may be recommended for maximum retention of carotenoids in yellow-seeded maize flour since, as the packaging material and storage condition resulted in the highest pVAC retention and retinol equivalent.Keywords: Yellow-seeded maize; Carotenoids; Packaging materials; Storage conditions; Retinol equivalent
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Bucci, D. Z., L. B. B. Tavares i I. Sell. "PHB packaging for the storage of food products". Polymer Testing 24, nr 5 (sierpień 2005): 564–71. http://dx.doi.org/10.1016/j.polymertesting.2005.02.008.
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Langley, Sophie, Nhat Tram Phan-Le, Linda Brennan, Lukas Parker, Michaela Jackson, Caroline Francis, Simon Lockrey, Karli Verghese i Natalia Alessi. "The Good, the Bad, and the Ugly: Food Packaging and Consumers". Sustainability 13, nr 22 (10.11.2021): 12409. http://dx.doi.org/10.3390/su132212409.
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Food waste is a significant environmental, economic, and social issue. In many cases, packaging protects food and prolongs its shelf life, reducing the overall environmental impact by reducing food waste. This research focuses on consumer perceptions of the role of packaging and on-pack labelling in reducing household food waste. The following research questions provided the framework for the study: (1) could packaging play a role in decreasing food waste; (2) what are labelling and packaging designs’ impacts on consumer decision-making about food waste? This research draws on two qualitative studies. Study One focuses on journey mapping—following food waste throughout the consumer’s engagement with food ‘journey’ from planning to disposal. Study Two comprises a series of in-depth interviews in consumers’ homes focusing on how consumers engage with food packaging and food waste. Results indicate that there are at least two streams of consumer perceptions to consider when determining the relationship between food packaging and reducing food waste: the first is how practically useful packaging is for consumer needs; the second is consumers’ perceptions about food packaging itself. There are tensions and trade-offs between these two sets of considerations. The results of the studies show consumers are unlikely to consider food packaging or reducing food waste as a primary motivation in their food purchasing decisions. The studies also show reducing packaging, including plastic packaging, is seen as more important than reducing food waste. Our results also highlight important elements to consider when designing food packaging. These results suggest that a fundamental review is needed for many aspects of packaging and storage information and that this review should account for consumers’ information needs at different points: purchase, storage, during consumption, and between instances of consumption. Furthermore, our results suggest packaging designs that provide clear information and instructions for consumers to reduce food waste are needed.
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Borém, Flávio Meira, Fabrício Teixeira Andrade, Cláudia Mendes Dos Santos, Ana Paula De Carvalho Alves, Gabriel Carvalho Matias, Daniela Edel Teixeira, Paulo César Ossani i Marcelo Ângelo Cirillo. "QUALITY OF SPECIALTY NATURAL COFFEE STORED IN DIFFERENT PACKAGES IN BRAZIL AND ABROAD". Coffee Science 14, nr 4 (9.12.2019): 455. http://dx.doi.org/10.25186/cs.v14i4.1614.
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<p>A challenge in the packaging and export of specialty coffees is to avoid green coffee bean storage and transport conditions that negatively affect the sensory quality of the roasted beans. This study evaluated green beans of specialty coffees in eight types of packaging storaged in in a warehouse in Poços de Caldas, MG, Brazil, for 18 months (Brazilian phase) and subject to sea transport and subsequent storage at a specialty coffee import company (export phase) in the United States, where it remained stored for 14 months. Physical, chemical, and sensory analyses of the beans were performed in the Brazilian phase and export phase. Green coffee beans stored in high-barrier packages had the best conserved quality. Packages with little or no barrier were not adequate for packaging or exporting of specialty coffees. Beans in high-barrier packaging maintained their quality for long periods, and this type of packaging is recommended for specialty coffee storage and export.</p>
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KOROTKAYA, Elena, Igor KOROTKIY, Evgeniy NEVEROV, Gulnar SAHABUTDINOVA i Elena MONASTYRSKAYA. "BIOPOLYMER PACKAGING APPLICATION FOR LOW-TEMPERATURE FOOD PRESERVATION". Periódico Tchê Química 19, nr 41 (31.07.2022): 18–25. http://dx.doi.org/10.52571/ptq.v18.n38.2022.02_korotkaya_pgs_18_25.pdf.
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Background: The use of biopolymer packaging materials for freezing and low-temperature storage keeps food items qualitative and safe. It also reduces environmental pollution caused by biopolymer petrolic materials that have a long biodegradation period. Aim: It is necessary to find out the possibility of using biopolymer film “CornBag” in the low-temperature preservation of food items. Methods: Freezing and low-temperature storage of polymer films were carried out in chest freezers Liebherr LGT 2325 Mediline and VESTFROST Solutions VT 078. The tensile testing machine Labthink XLW (M) measured physical and mechanical properties. Results and Discussion: The article covers the results of researching low-temperature effects on physical and mechanical properties (tensile strength and tensile strength at break) of biopolymer film “CornBag” derived by polymerizing starch from corn and sweet potato, low-temperature action having been performed in the range of -60 º? to -20 ºC for 90 days. It has been found that during the storage period, the action of low temperatures does not reduce the strength properties of the biopolymer film significantly. Changes in the strength properties of the biopolymer film and the biaxially oriented polypropylene film under long-term effects of low temperatures have been differentially analyzed. Changes in tensile strength at the break having been analyzed, stretch diagrams of the biopolymer and biaxially oriented films were obtained. It has been concluded that the strength properties of biopolymer film “CornBag” decline to no more than 12.5 % after 90-day storage under -60 ºC. Conclusions: The biopolymer film is equal to the biaxially oriented polypropylene film and can be recommended for freezing and low-temperature storage of food items.
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Kong, Ianne, Ivana Gelasia Lamudji, Kathleen Josephine Angkow, Rayyane Mazaya Syifa Insani, Muhammad Abdurrahman Mas i Liew Phing Pui. "Application of Edible Film with Asian Plant Extracts as an Innovative Food Packaging: A Review". Coatings 13, nr 2 (20.01.2023): 245. http://dx.doi.org/10.3390/coatings13020245.
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Asian plants (AP) have long been used as natural food preservatives in the food industry. Asian plant extracts (APE) and essential oils (EOs) with antioxidant and antimicrobial properties were incorporated into edible film (EF) for the inhibition of microbial growth in the food matrix. However, information on the utilization of these antibacterial EFs on the storage application of different local food products has not been thoroughly reviewed. Hence, this review gives an overview of the physicochemical, mechanical, antioxidant, and antibacterial properties of EF incorporated with AP and their storage application for the preservation of food products. For their applicability as food packaging, the potency of these EFs to be used as food packaging in preventing food spoilage or foodborne pathogens was also thoroughly reviewed. The addition of APE and EOs into the packaging matrix demonstrated the potential to prolong the storage of food products by preserving food quality (pH, colors, and lipid oxidation) and safety during storage, and the inhibition zones of some extracts against the pathogens demonstrated are weaker in comparison to the standard antibiotic drug used (WHO standards). In conclusion, the freshness of food products could be retained and lengthened by using EF with APE and Eos as active edible food packaging. However, additional research is required to significantly improve its antibacterial activity, producibility, and technical feasibility for long-term market use.
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Munteanu, Bogdănel Silvestru, i Cornelia Vasile. "Encapsulation of Natural Bioactive Compounds by Electrospinning—Applications in Food Storage and Safety". Polymers 13, nr 21 (31.10.2021): 3771. http://dx.doi.org/10.3390/polym13213771.
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Packaging is used to protect foods from environmental influences and microbial contamination to maintain the quality and safety of commercial food products, to avoid their spoilage and to extend their shelf life. In this respect, bioactive packaging is developing to additionally provides antibacterial and antioxidant activity with the same goals i.e., extending the shelf life while ensuring safety of the food products. New solutions are designed using natural antimicrobial and antioxidant agents such as essential oils, some polysaccharides, natural inorganic nanoparticles (nanoclays, oxides, metals as silver) incorporated/encapsulated into appropriate carriers in order to be used in food packaging. Electrospinning/electrospraying are receiving attention as encapsulation methods due to their cost-effectiveness, versatility and scalability. The electrospun nanofibers and electro–sprayed nanoparticles can preserve the functionality and protect the encapsulated bioactive compounds (BC). In this review are summarized recent results regarding applications of nanostructured suitable materials containing essential oils for food safety.
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He, Jiating, Ray Chin Chong Yap, Siew Yee Wong i Xu Li. "Polymer Composites for Intelligent Food Packaging". Journal of Molecular and Engineering Materials 03, nr 01n02 (marzec 2015): 1540005. http://dx.doi.org/10.1142/s2251237315400055.
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Over the last 50 years, remarkable improvements in mechanical and barrier properties of polymer composites have been realized. Their improved properties have been widely studied and employed for food packaging to keep food fresh, clean and suitable for consumption over sufficiently long storage period. In this paper, the current progress of science and technology development of polymer composites for intelligent food packaging will be highlighted. Future directions and perspectives for exploring polymer composites for intelligent food packaging to reveal freshness and quality of food packaged will also be put forward.
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Dawad, Ebha, i Ambika Karki. "A REVIEW ON POST-HARVEST HANDLING PRACTICES OF TOMATO (LYCOPERSICUM ESCULENTUM)". Food and Agri Economics Review 2, nr 2 (2022): 100–103. http://dx.doi.org/10.26480/faer.02.2022.100.103.
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To minimize post-harvest losses, tomato post-harvest handling procedures are crucial. The tomato (Lycopersicum esculentum) is one of the vegetables that is grown and consumed the most all over the world. A healthy, balanced diet includes tomatoes as well. Minerals, vitamins, vital amino acids, and antioxidant qualities are abundant in tomatoes. Tomatoes have a short shelf life and are extremely perishable. Post-harvest management procedures are therefore necessary to satisfy the rising population’s need for food while minimizing losses. Tomato post-harvest losses are primarily brought on by incorrect sorting and grading, in appropriate packaging, improper packaging without removing field heat, lack of storage facilities, and poor transportation. The quality and shelf life of tomato fruit is greatly impacted by handling procedures such as harvesting, precooling after harvest, washing and disinfecting, sorting and grading, packaging, storage, and transportation. Additionally, there are a variety of creative packaging and storage methods, including refrigeration storage, changed atmosphere packaging, and intelligent packaging. This review article mainly focuses on the different ways to reduce post-harvest losses of tomatoes thereby securing food security.
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Han, Guocheng, Rui Guo, Zhaohui Yu i Guangxue Chen. "Progress on biodegradable films for antibacterial food packaging". E3S Web of Conferences 145 (2020): 01036. http://dx.doi.org/10.1051/e3sconf/202014501036.
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The applications of common-used antibacterial agents and biodegradable polymer materials in food packaging were reviewed. The research progress on biobased antibacterial agents (such as chitosan, plant essential oils, plant extracts, bacteriocins) in food packaging films synthesized from biodegradable polymer materials (such as starch and its derivatives, chitosan, cellulose, protein) was summarized. Most of the biodegradable antibacterial films are applied in the packaging of postharvest transportation and storage of fruits and vegetables. This work provides guidance to develop new intelligent food packaging materials featured by degradability, bacteriostasis and environmental protection.
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Bayram, Banu, Gulay Ozkan, Tina Kostka, Esra Capanoglu i Tuba Esatbeyoglu. "Valorization and Application of Fruit and Vegetable Wastes and By-Products for Food Packaging Materials". Molecules 26, nr 13 (1.07.2021): 4031. http://dx.doi.org/10.3390/molecules26134031.
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The important roles of food packaging are food protection and preservation during processing, transportation, and storage. Food can be altered biologically, chemically, and physically if the packaging is unsuitable or mechanically damaged. Furthermore, packaging is an important marketing and communication tool to consumers. Due to the worldwide problem of environmental pollution by microplastics and the large amounts of unused food wastes and by-products from the food industry, it is important to find more environmentally friendly alternatives. Edible and functional food packaging may be a suitable alternative to reduce food waste and avoid the use of non-degradable plastics. In the present review, the production and assessment of edible food packaging from food waste as well as fruit and vegetable by-products and their applications are demonstrated. Innovative food packaging made of biopolymers and biocomposites, as well as active packaging, intelligent packaging, edible films, and coatings are covered.
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Smith, James P., Hosahalli S. Ramaswamy i Benjamin K. Simpson. "Developments in food packaging technology. Part II. Storage aspects". Trends in Food Science & Technology 1 (lipiec 1990): 111–18. http://dx.doi.org/10.1016/0924-2244(90)90086-e.
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Muhamad, N. F. H., F. Hussin i N. Arifin. "Effect of packaging materials and storage time on anthocyanins stability of red cabbage-roselle mixed drink". Food Research 6, Supplementary 2 (10.02.2023): 182–90. http://dx.doi.org/10.26656/fr.2017.6(s2).030.
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This study aimed to investigate the effect of different packaging materials on anthocyanins' stability of red cabbage-roselle mixed drink during 6-month storage. The mixed drink was pasteurised and hot-filled into three different packaging materials, i.e., transparent glass bottle, beverage metal can, and polypropylene (PP) bottle, then stored at ambient temperature (29±2°C). During storage, packaging materials and storage time significantly affect the anthocyanin content, colour density, and polymeric colour percentage of red cabbage-roselle mixed drink packed in a glass bottle, can, and PP bottle. Polymeric colour percentage and degradation index of red cabbage-roselle mixed drink were found to increase significantly during storage at the ambient temperature, whereas total anthocyanin content and colour density decreased significantly irrespective of packaging materials used. The correlation analysis reveals that total anthocyanin content has a significant positive correlation with colour density but negatively correlates with polymeric colour percentage and degradation index regardless of packaging materials used. The total anthocyanin content decreases significantly irrespective of the packaging materials used. The mixed drink in glass bottles significantly (p<0.05) has the highest retention of anthocyanins content, followed by mixed drinks stored in cans and PP bottles. Therefore, glass bottles should be chosen as the most suitable packaging material to store the mixed drink, followed by cans and PP bottles as glass bottles provide better stability of anthocyanins for a red cabbage-roselle mixed drink.
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Pavelková, Adriana. "Time temperature indicators as devices intelligent packaging". Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 61, nr 1 (2013): 245–51. http://dx.doi.org/10.11118/actaun201361010245.
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Food packaging is an important part of food production. Temperature is a one of crucial factor which affecting the quality and safety of food products during distribution, transport and storage. The one way of control of food quality and safety is the application of new packaging systems, which also include the intelligent or smart packaging. Intelligent packaging is a packaging system using different indicators for monitoring the conditions of production, but in particular the conditions during transport and storage. Among these indicators include the time-temperature indicators to monitor changes in temperature, which is exposed the product and to inform consumers about the potential risks associated with consumption of these products. Time temperature indicators are devices that show an irreversible change in a physical characteristic, usually color or shape, in response to temperature history. Some are designed to monitor the evolution of temperature with time along the distribution chain and others are designed to be used in the consumer packages.
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Sharma, Rajan, i Gargi Ghoshal. "Emerging trends in food packaging". Nutrition & Food Science 48, nr 5 (10.09.2018): 764–79. http://dx.doi.org/10.1108/nfs-02-2018-0051.
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Purpose The purpose of this study is to review the recent approaches in food packaging trends to address the preferences of the modern world. Design/methodology/approach Recent studies in all the emerging food packaging technologies have been discussed with the examples of commercially available products. Findings Advanced food packaging solutions have acquired much appreciation from food industries to address the preferences of the modern world. This paper attempts to describe the current practices in food packaging with examples of commercially available products. Significant emphasis has been given on the technical aspects of the intelligent packaging components, namely, barcodes, radio frequency identification, sensors and indicators. Another distinctive area of packaging focused in this review is the importance of bioplastics due to non-degradable nature of synthetic polymers. Three major categories of biodegradable polymers, namely, polysaccharide-based materials, protein-based materials and lipid-based materials, have been discussed along with an insight about sustainable packaging and edible films and coatings. Originality/value Changes in the industrial & retail matters and increasing demand for fresh, safe, nutritious food are the factors owing to the new innovations in the packaging sector. Imminent packaging technologies aim at value addition involving the extension of shelf life, prevention of microbial attack, proper moisture barrier, use of carbon dioxide scavengers/emitters, ethylene scavengers, flavor absorbers, freshness indicators, biosensors and release of bioactive compounds during storage.
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Katsara, Klytaimnistra, George Kenanakis, Eleftherios Alissandrakis i Vassilis M. Papadakis. "Low-Density Polyethylene Migration from Food Packaging on Cured Meat Products Detected by Micro-Raman Spectroscopy". Microplastics 1, nr 3 (12.08.2022): 428–39. http://dx.doi.org/10.3390/microplastics1030031.
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Food packaging has been demonstrated as a crucial issue for the migration of microplastics (MPs) into foodstuffs, concerning human health risk factors. Polymeric materials called plastics are continuously utilized in food packaging. Polyethylene (PE) is commonly used as a food packaging material, because it offers easy handling during transportation and optimal storage conditions for food preservation. In this work, three types of cured meat products of different fat compositions and meat processing methods—bacon, mortadella, and salami—were studied using spectroscopic methods (Raman and FT–IR/ATR) to determine the migration of low-density polyethylene (LDPE) from plastic packaging to the surface of the meat samples. The experimental duration of this study was set to be 28 days owing to the selected meat samples’ degradation, which started to become visible to the human eye after 10 days of storage in vacuum LDPE packaging, under refrigerated conditions at 4 °C. Spectroscopic measurements were performed at 0, 3, 9, 12, 15, and 28 days of storage to obtain comparative results. We demonstrated that the Raman spectral peaks of LDPE firstly appeared as a result of polymeric migration on day 9 in Bacon, on day 15 in Salami, and finally on day 28 in Mortadella. On day 28, all meat samples were tainted, with a layer of bacterial outgrowth developed, as proven by bright–field microscopic observation. Food packaging migration to the surface of cured meat samples was validated using Raman vibrational spectroscopy. To ensure minimal consumption of MPs in cured meat products stored in plastic packaging, while at the same time maintaining good food quality, they should be kept in refrigerated conditions and consumed within a short period of time. In this work, the migration of MPs from food packaging to the surface of cured meat samples was observed using micro-Raman spectroscopy.
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Güngör Ertuğral, Tuğba, i Cemil Alkan. "Synthesis of thermally protective PET–PEG multiblock copolymers as food packaging materials". Polymers and Polymer Composites 29, nr 9_suppl (18.10.2021): S1125—S1133. http://dx.doi.org/10.1177/09673911211045683.
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One of the storage conditions affecting quality of food stuffs due to short shelf life is temperature. Thermal insulation can be achieved by adding phase change materials (PCMs) to packaging materials. PCMs store and release latent heat of phase change during melting and crystallization operations, respectively. Thus, they can provide thermal protection for packaged foods. The aim of this study is to prepare new food packaging materials poly (ethylene terephthalate)–poly (ethylene glycol) (PET–PEG) multiblock copolymers as solid–solid phase change materials (SSPCM) as potential food packaging materials with thermal energy storage (TES) property. Polyesterification was carried out with PEG at different average molecular weights (1000, 4000 and 10,000 g/mol), ethylene glycol (EG) and terephthaloyl chloride (TPC). Synthesized PET–PEG multiblock copolymers were characterized using Fourier transform infrared (FT-IR) spectroscopy and differential scanning calorimetry (DSC) methods. The crystal structures of PET–PEG multiblock copolymers were characterized by polarized optical microscopy (POM) and their surface properties were determined by performing contact angle tests. TES capacity of the PET–PEG multiblock copolymers was found in range of 26.1–150.5 J/g. Consequently, this study demonstrates the potential of PET–PEG multiblock copolymers suitable for effective thermal preservation in packaging material applications to maintain the quality of packaged food stuffs.
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Jamróz, Ewelina, i Pavel Kopel. "Polysaccharide and Protein Films with Antimicrobial/Antioxidant Activity in the Food Industry: A Review". Polymers 12, nr 6 (4.06.2020): 1289. http://dx.doi.org/10.3390/polym12061289.
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From an economic point of view, the spoilage of food products during processing and distribution has a negative impact on the food industry. Lipid oxidation and deterioration caused by the growth of microorganisms are the main problems during storage of food products. In order to reduce losses and extend the shelf-life of food products, the food industry has designed active packaging as an alternative to the traditional type. In the review, the benefits of active packaging materials containing biopolymers (polysaccharides and/or proteins) and active compounds (plant extracts, essential oils, nanofillers, etc.) are highlighted. The antioxidant and antimicrobial activity of this type of film has also been highlighted. In addition, the impact of active packaging on the quality and durability of food products during storage has been described.
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Özkaya, Pelin Talu, i Seval Dağbağlı. "Usage of Natural Colour Indicators in Packaging Materials for Monitorization of Meat Freshness". Turkish Journal of Agriculture - Food Science and Technology 9, nr 10 (1.11.2021): 1869–75. http://dx.doi.org/10.24925/turjaf.v9i10.1869-1875.4440.
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Food packaging has an important role in protecting food against physical, chemical, and biological hazards during storage and distribution and in informing the consumer about the product. The packaging of foods that susceptible to chemical / microbiological spoilage especially such as meat, hence limited storage time, is even more important than other foods. In addition, the tendency of health-conscious consumers to be a part of real-time controls and monitoring food safety has led to the widening of this packaging perception. Hence, there have been innovative studies in recent years, especially aiming real time monitorization of freshness indicators. The focus of these studies is “colour indicators” used in the production of intelligent indicator films and colorimetric sensors within specific matrices to be integrated into packaging materials. The colour indicators change colour in the presence of certain metabolites released in food spoilage, which allows freshness to be determined. Colour substances used for this purpose can be natural or synthetic. Hence, natural pigments such as anthocyanin, curcumin, etc. have been more preferrable since being harmless to the health as well as increasing tendency of consumers to utilization from natural resources. In this review, information about natural colour indicators and studies in which these indicators are used to determine the freshness of meat in real time and visually are given.
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AHN, HYUN-JOO, CHEORUN JO, JAE-HYUN KIM, YOUNG-JIN CHUNG, CHERL-HO LEE i MYUNG-WOO BYUN. "Monitoring of Nitrite and N-Nitrosamine Levels in Irradiated Pork Sausage". Journal of Food Protection 65, nr 9 (1.09.2002): 1493–97. http://dx.doi.org/10.4315/0362-028x-65.9.1493.
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Residual nitrite and N-nitrosamine levels were monitored on irradiated emulsion-type cooked pork sausage in aerobic or vacuum packaging states during storage. The sausage was irradiated at 0, 5, 10, and 20 kGy and stored at 4°C for 4 weeks. The residual nitrite levels were significantly reduced by gamma irradiation (P < 0.05), whereas the vacuum packaging was more effective for nitrite reduction than aerobic packaging during storage. N-nitrosodimethylamine (NDMA) and N-nitrosopyrrolidine (NPYR) levels were significantly reduced in the vacuum packaged sausage irradiated with 20 kGy after 4 weeks. Reduction of NPYR in aerobically packaged sausage was also found after 4 weeks by irradiating with a 5-kGy or higher dose. NDMA reduction was shown in vacuum packaging and irradiation at 20 kGy. Gamma irradiation was effective in reducing the residual nitrite all throughout storage and N-nitrosamines in sausage after storage.
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Giro, Tatiana, Kristina Beloglazova, Gulsara Rysmukhambetova, Inna Simakova, Lidiya Karpunina, Anton Rogojin, Andrey Kulikovsky i Svetlana Andreeva. "Xanthan-based biodegradable packaging for fish and meat products". Foods and Raw Materials 8, nr 1 (26.02.2020): 67–75. http://dx.doi.org/10.21603/2308-4057-2020-1-67-75.
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Nowadays, the development of environmentally-friendly packaging materials is relevant worldwide. Biodegradable packaging materials are promising due to their safety and ability to extend shelf life of food products. This study aimed to investigate the properties of biodegradable film based on a bacterial exopolysaccharide (xanthan) with the view to extend the quality and shelf life of chilled meat products. We studied pork and carp samples packed in biodegradable film and stored at 0–2°C. Biodegradable packaging had positive effects on sensory, physicochemical, and microbiological parameters, as well as on ecological safety of the raw materials. During storage of packed chilled pork, its mass loss decreased from 2.16 to 0.21% (norm to 0.30%), and water activity reduced from 0.985 to 0.960, which had a positive effect on the microbiological resistance of pork during storage. The use of biodegradable film contributed to the preservation of quality and freshness of carp, which was confirmed by sensory and microbiological indicators. Total microbial contamination in carp packed in biodegradable film was significantly lower than that in unpacked samples, which extended its shelf life for one day compared to control. Biodegradable packaging also allowed mass loss and pH value to decrease during storage and inhibited oxidation processes in the samples under study. Free fatty acid content decreased by a factor of two, and peroxides, by 7%. Thus, biodegradable films can be effective film coatings to use in the food industry. This method of packaging not only preserves the functional and technological properties of food products, lowers their mass loss, and extends their shelf life, but also reduces costs and is environmentally friendly.
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Chen, Po-Yu. "The Effect of Adopting New Storage Methods for Extending Product Validity Periods on Manufacturers Expected Inventory Costs". Scientific World Journal 2014 (2014): 1–7. http://dx.doi.org/10.1155/2014/813982.
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The validness of the expiration dates (validity period) that manufacturers provide on food product labels is a crucial food safety problem. Governments must study how to use their authority by implementing fair awards and punishments to prompt manufacturers into adopting rigorous considerations, such as the effect of adopting new storage methods for extending product validity periods on expected costs. Assuming that a manufacturer sells fresh food or drugs, this manufacturer must respond to current stochastic demands at each unit of time to determine the purchase amount of products for sale. If this decision maker is capable and an opportunity arises, new packaging methods (e.g., aluminum foil packaging, vacuum packaging, high-temperature sterilization after glass packaging, or packaging with various degrees of dryness) or storage methods (i.e., adding desiccants or various antioxidants) can be chosen to extend the validity periods of products. To minimize expected costs, this decision maker must be aware of the processing costs of new storage methods, inventory standards, inventory cycle lengths, and changes in relationships between factors such as stochastic demand functions in a cycle. Based on these changes in relationships, this study established a mathematical model as a basis for discussing the aforementioned topics.
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GOUNADAKI, ANTONIA S., PANAGIOTIS N. SKANDAMIS, ELEFTHERIOS H. DROSINOS i GEORGE-JOHN E. NYCHAS. "Effect of Packaging and Storage Temperature on the Survival of Listeria monocytogenes Inoculated Postprocessing on Sliced Salami". Journal of Food Protection 70, nr 10 (1.10.2007): 2313–20. http://dx.doi.org/10.4315/0362-028x-70.10.2313.
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The survival of postprocess Listeria monocytogenes contamination on sliced salami, stored under the temperatures associated with retail and domestic storage, was investigated. Sliced salami was inoculated with low and high concentrations of L. monocytogenes before being packaged under vacuum or air. Survival of L. monocytogenes was determined after storage of sausages for 45 or 90 days for low or high sample inocula, respectively, at 5, 15, and 25°C. All survival curves of L. monocytogenes were characterized by an initial rapid inactivation within the first days of storage, followed by a second, slower inactivation phase or “tailing.” Greater reduction of L. monocytogenes was observed at the high storage temperature (25°C), followed by ambient (15°C) and chill (5°C) storage conditions. Moreover, vacuum packaging resulted in a slower destruction of L. monocytogenes than air packaging, and this effect increased as storage temperature decreased. Although L. monocytogenes numbers decreased to undetectable levels by the end of the storage period, the time (in days) needed for this reduction and for the total elimination of the pathogen decreased with high temperature, aerobic storage, and high inoculum. Results of this study clearly indicated that the kinetics of L. monocytogenes were highly dependent on the interaction of factors such as storage temperature, packaging conditions, and initial level of contamination (inoculum). These results may contribute to the exposure assessment of quantitative microbial risk assessment and to the establishment of storage-packaging recommendations of fermented sausages.
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Dewi, Kurnia Herlina, Yessy Rosalina i Sutra Firansyah. "STUDY ON QUALITY CHANGES OF LEMEA DURING STORAGE IN VARIOUS TYPES OF TEMPERATURE AND PACKAGING MATERIALS". Jurnal Agroindustri 3, nr 1 (29.05.2013): 51–60. http://dx.doi.org/10.31186/j.agroind.3.1.51-60.
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Lemea is a traditional food from Rejang tribes that needs improvement in packaging so that the product can compete with other packaged foods. A study to get the proper packaging to maintain lemea’s quality using various types of packaging materials and storage temperatures is necessary to be conducted. The objective of this study is to examine effect of various types of packaging materials and storage temperature on quality changes of lemea. The study designed using CRD with 2 factors and 3 replications. Type of packaging material used in this research is LDPE plastic with a thickness of 0:01 mm, OPP / PP multilayer plastic with a thickness of 0.05 mm and PETE plastic bottles with a thickness of 1:25 mm; storage temperature used is room temperature at 27-32 °C and refrigerator temperature at 12-15 °C. Parameters measured were changes in water content, pH value, the number of colonies of microbes and organoleptic (color, scent, shape and overall acceptance attributes of lemea) on lemea that stored for 28 days with the observation point on day 7, 14, 21 and 28. Various of packaging materials of lemea are LDPE plastic, OPP / PP multilayer plastic, and PETE plastic bottles showed significant effect on moisture content, pH, TPC, and organoleptic in room temperature storage at 27-32 °C but it had no significant effect in the refrigerator temperature storage at 12-15 °C. The difference in storage temperature affects the occurrence of deviation or alteration of lemea quality.
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LOBATON-SULABO, APRIL SHAYNE S., TYLER J. AXMAN, KELLY J. K. GETTY, ELIZABETH A. E. BOYLE, NIGEL M. HARPER, KAMALDEEP K. UPPAL, BRUCE BARRY i JAMES J. HIGGINS. "Package Systems and Storage Times Serve as Postlethality Controls for Listeria monocytogenes on Whole-Muscle Beef Jerky and Pork and Beef Smoked Sausage Sticks†". Journal of Food Protection 74, nr 2 (1.02.2011): 188–92. http://dx.doi.org/10.4315/0362-028x.jfp-10-172.
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To validate how packaging and storage reduces Listeria monocytogenes on whole-muscle beef jerky and smoked pork and beef sausage sticks, four packaging systems (heat sealed [HS] without vacuum, heat sealed with oxygen scavenger, nitrogen flushed with oxygen scavenger [NFOS], and vacuum) and four ambient temperature storage times were evaluated. Commercially available whole-muscle beef jerky and smoked pork and beef sausage sticks were inoculated with a five-strain L. monocytogenes cocktail, packaged, and then stored at 25.5°C until enumerated for L. monocytogenes at 0, 24, 48, and 72 h and 30 days after packaging. The interaction of packaging and storage time affected L. monocytogenes reduction on jerky, but not on sausage sticks. A >2-log CFU/cm2 reduction was achieved on sausage sticks after 24 h of storage, regardless of package type, while jerky had <2-log reductions for all packaging types. At 48 h, log reductions were similar (P > 0.05) for all types of jerky packaging, ranging from 1.26 to 1.72 log CFU/cm2; however, at 72 h, mean L. monocytogenes reductions were >2 log CFU/cm2, except for NFOS (1.22-log CFU/cm2 reduction). Processors could package beef jerky in HS packages with oxygen scavenger or vacuum in conjunction with a 24-h holding time as an antimicrobial process to ensure a >1-log CFU/cm2 L. monocytogenes reduction or use a 48-h holding time for HS- or NFOS-packaged beef jerky. A >3-log CFU/cm2 mean reduction was observed for all beef jerky and sausage stick packaging systems after 30 days of 25.5°C storage.
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Cabello-Olmo, Miriam, María Oneca, Paloma Torre, Jesús Díaz, Ignacio Encio, Miguel Barajas i Miriam Araña. "Influence of Storage Temperature and Packaging on Bacteria and Yeast Viability in a Plant-Based Fermented Food". Foods 9, nr 3 (7.03.2020): 302. http://dx.doi.org/10.3390/foods9030302.
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Optimization of food storage has become a central issue for food science and biotechnology, especially in the field of functional foods. The aim of this work was to investigate the influence of different storage strategies in a fermented food product (FFP) and further determine whether the regular storage (room temperature (RT) and standard packaging (SP)) could be refined. Eight experimental conditions (four different temperatures × two packaging) were simulated and changes in FFP’s microbial ecology (total bacteria, lactic acid bacteria (LAB), and yeasts) and physicochemical characteristics (pH and moisture content (MC)) were determined following 1, 3, 6, and 12 months. All conditions tested showed a decline in microbial content due to the effect of the temperature, 37 °C being the most detrimental condition, while −20 and 4 °C seemed to be better than RT in some parameters. Vacuum packaging (VP) only had a major effect on MC and we found that VP preserved greater MC values than SP at 3, 6, and 12 months. The correlation analysis revealed that total bacteria, LAB, and yeasts were positively associated, and also both pH and MC showed a correlation. According to our results and with the purpose to maintain the load of viable microorganisms, we observed that the best storage conditions should contemplate SP and freezing or cooling temperature during a period no longer than 3 months.
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Lukyanenko, M. V., E. P. Viktorova, A. D. Achmiz i S. O. Semenikhin. "Justification of selection of packaging material and packing method for preservation of vitamin-mineral concentrate quality". Proceedings of the Voronezh State University of Engineering Technologies 82, nr 2 (18.09.2020): 25–30. http://dx.doi.org/10.20914/2310-1202-2020-2-25-30.
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In the production of quality food products, special attention must be paid to its packaging and storage. These process steps are especially important for products containing labile biologically active substances. In order to select packaging materials and packing method, an analysis of the scientific literature was conducted with the search query “packaging materials for foodstuffs” and “the effect of packaging on the preservation of vitamins during food storage” in the Google Scholar system. The article presents trends in the development and use of packaging materials, reflects the advantages and disadvantages of biopolymers, as well as prospects for improving the characteristics of packaging materials. As an example, for the choice of packaging material and packing method, data from Russian scientists based on packaging materials used in the Russian Federation is given. Storage of beef steaks in bags with reduced gas permeability under vacuum and a modified gas atmosphere with a reduced content of free space for 14 days contributes to the inhibition of bacteria. Storage of sterilized and ultra-pasteurized milk is preferably in bags of a three-word film filled with titanium dioxide, in comparison with glass packaging, due to a decrease in light transmission and a decrease in the rate of decomposition of vitamin C. It is preferable to store orange juice in packages of combined materials that exclude the presence of an air cushion, which positively affects the content of vitamin C. Based on the analysis of packaging materials used in the food industry and taking into account the humidity and chemical composition of the vitamin and mineral concentrate, it seems appropriate to use packaging materials made of polymer films with high light and gas impermeability, which can reduce the rate of destruction of vitamin C and other easily oxidized components and eliminate the use of ? -radiation, replacing it by evacuation. The use of edible films for vitamin and mineral concentrate as packaging materials remains open and requires more careful study.
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Álvarez, M. Fernández. "Revisión: Envasado activo de los alimentos / Review: Active food packaging". Food Science and Technology International 6, nr 2 (kwiecień 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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Siddiqui, Shahida Anusha, Shubhra Singh, Nur Alim Bahmid, Taha Mehany, Douglas J. H. Shyu, Elham Assadpour, Narjes Malekjani, Roberto Castro-Muñoz i Seid Mahdi Jafari. "Release of Encapsulated Bioactive Compounds from Active Packaging/Coating Materials and Its Modeling: A Systematic Review". Colloids and Interfaces 7, nr 2 (23.03.2023): 25. http://dx.doi.org/10.3390/colloids7020025.
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The issue of achieving controlled or targeted release of bioactive compounds with specific functional properties is a complex task that requires addressing several factors, including the type of bioactive, the nature of the delivery system, and the environmental conditions during transportation and storage. This paper deals with extensive reporting for the identification of original articles using Scopus and Google Scholar based on active packaging as a novel packaging technology that controls the release of antimicrobial agents encapsulated into carriers in the food packaging systems. For evidence-based search, the studies were extracted from 2015 to 2020 and screened using the 2020 Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) statement. Following the review and screening of publications, 32 peer-reviewed articles were subjected to systematic analysis. The preliminary search indicated that the encapsulation of bioactives enhances their bioavailability and stability. From a theoretical viewpoint, mathematical models play an important role in understanding and predicting the release behavior of bioactives during transportation and storage, thus facilitating the development of new packaging material by a systematic approach. However, only a few studies could formulate parameters for mathematical models in order to achieve the specific release mechanism regulated for the quality and safety of foods. Therefore, this paper will cover all encapsulation approaches, active packaging, and mathematical modeling in the food industry into structural form and analyze the challenges faced by the complex nature of active packaging in real food systems.
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Rizqi, Izza Anzili, i Zaeni Budiono. "HYGIENE SANITASI PEMBUATAN SOHUN PT. SOKA INDAH DESA KARANGSOKA KECAMATAN KEMBARAN KABUPATEN BANYUMAS TAHUN 2018". Buletin Keslingmas 38, nr 2 (30.06.2019): 148–57. http://dx.doi.org/10.31983/keslingmas.v38i2.4872.
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Sohun is a dry food product made from starch with a distinctive shape. Utilization of vermicelli is still limited as a mixture of foods such as soup, soup, meatballs, kimlo and salad. Sohun is often used in vegetarian food or is added in drinks, sweets or dessert soups. Along with the use of vermicelli, consuming noodles should pay attention to the quality of the noodles. Improper quality of noodles can interfere with health, decreased health status due to poor sanitary hygiene conditions. The purpose of this research is to know the score of assessment of applying sanitation hygiene making of vermicelli at PT. Soka Indah Karangsoka Village Kembaran Sub-district Banyumas Regency In 2018. The results showed the scores of sanitation hygiene scores on the selection of foodstuffs were eligible because of the 100% score. Storage of foodstuffs, food processing, food transport, food packaging, food storage and sanitation facilities are not eligible for a score of 76%. Sanitary condition of making vermicelli as a whole did not meet the requirement because obtained score 58.4%. Hygiene sanitation making vermicelli PT. Soka Indah Karangsoka Village Kembaran Sub-district Banyumas Regency is not eligible, sanitation hygiene problem can be overcome with special attention to improve the hygienic principles of sanitation of vermicelli management from the selection process of foodstuff, food storage, food processing, food transportation, food packaging and food storage, sanitation facilities and conditions of temperature, humidity and lighting in each workspace of PT. Soka Indah
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Wu, Min, Ping Zheng, Luan Zhang i Jian Feng Zhao. "Moistureproof and Waterproof Paperboard for Frozen Food Packaging". Applied Mechanics and Materials 312 (luty 2013): 529–32. http://dx.doi.org/10.4028/www.scientific.net/amm.312.529.
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Frozen food is popular with more and more customers nowadays, it's consumption is growing rapidly.The packaging of the frozen food usually uses paperboard. Frozen food may suffer temperature fluctuations in the process of storage, transportation and sales, which cause the paperboard sop up , the strength come down and packaging carton dilapidation. Paperboard should have moisture-proof, waterproof and high strength properties in order to ensure that the packaging carton have sufficient strength. In this paper, the methods and researches of obtaining moisture-proof and waterproof paperboard based on paperboard surface treatment and pulp preparation were introduced.
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FERROCINO, ILARIO, ANTONIETTA LA STORIA, ELENA TORRIERI, SALVATORE SPAGNA MUSSO, GIANLUIGI MAURIELLO, FRANCESCO VILLANI i DANILO ERCOLINI. "Antimicrobial Packaging To Retard the Growth of Spoilage Bacteria and To Reduce the Release of Volatile Metabolites in Meat Stored under Vacuum at 1°C". Journal of Food Protection 76, nr 1 (1.01.2013): 52–58. http://dx.doi.org/10.4315/0362-028x.jfp-12-257.
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A nisin-EDTA solution was used for activation of the internal surface of plastic bags that were used to store beef chops at 1°C after vacuum packaging. The aim of the work was to evaluate the effect of the antimicrobial packaging on beef during storage. Volatile compounds and microbial populations were monitored after 0, 9, 20, 36, and 46 days of storage. The active packaging retarded the growth of lactic acid bacteria. Brochothrix thermosphacta was unable to grow for the whole storage time in treated samples, while the levels of Carnobacterium spp. in treated samples were below the detection limit for the first 9 days and reached loads below 5 Log CFU/cm2 after 46 days. On the other hand, Enterobacteriaceae and Pseudomonas spp. were not affected by the use of the antimicrobial packaging and grew in all of the samples, with final populations of about 4 Log CFU/cm2. Carnobacterium divergens was identified by PCR–denaturing gradient gel electrophoresis analysis of DNA extracted from beef after 36 days of storage. During beef storage, alcohols, aldehydes, ketones, and carboxylic acids were detected in the headspace of beef samples by solid-phase microextraction–gas chromatography–mass spectrometry analysis. The microbial metabolic activity was affected by the use of the antimicrobial film from the beginning up to 36 days with a maximum in the differences of volatile metabolites in samples analyzed at 20 days. The volatiles were also determined by electronic nose, allowing differentiation based on the time of storage and not on the type of packaging. The active packaging reduces the loads of spoilage microbial populations and the release of metabolites in the headspace of beef with a probable positive impact on meat quality.
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HOLCK, ASKILD L., MARIT K. PETTERSEN, MARIE H. MOEN i ODDVIN SØRHEIM. "Prolonged Shelf Life and Reduced Drip Loss of Chicken Filets by the Use of Carbon Dioxide Emitters and Modified Atmosphere Packaging". Journal of Food Protection 77, nr 7 (1.07.2014): 1133–41. http://dx.doi.org/10.4315/0362-028x.jfp-13-428.
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Modified atmosphere packaging containing CO2 is widely used for extending the shelf life of chicken meat. Active packaging by adding CO2 emitter sachets to packages of meat is an alternative to traditional modified atmosphere packaging. The purpose of the study was to investigate the shelf life of chicken filets under different CO2 concentrations at 4°C storage. The inhibition of microbial growth was proportional to the CO2 concentration. Storage in 100% CO2 both with and without a CO2 emitter sachet gave a microbiological shelf-life extension of 7 days compared with 60% CO2. Carnobacterium divergens, Carnobacterium sp., and Lactococcus sp. were the dominating species at the end of the storage period. During storage in pure CO2, the carbon dioxide dissolved in the meat and caused the collapse of the packages. The resulting squeeze of the meat lead to a severe increase in drip loss. The drip loss was reduced profoundly by using the CO2 emitting sachet in the packages. The addition of CO2 emitters can easily be implemented at industrial packaging lines without reduction in production efficiency.
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Kang, Miran, So Yoon Park, Bo Sung Shin, Sung Moo Hong, Young Jin Choi i Ho Hyun Chun. "Effect of nano-foamed structure film packaging on the quality of young radish (Raphanus sativus L.) kimchi during storage under supercooled and refrigerated conditions". Korean Journal of Food Preservation 29, nr 5 (sierpień 2022): 677–91. http://dx.doi.org/10.11002/kjfp.2022.29.5.677.
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This study investigated changes in the quality and headspace O2/CO2 concentrations of young radish (Raphanus sativus L.) kimchi (YR-kimchi) packaged using a multilayer (ML) film with or without sachets containing a CO2 absorber and nano-foamed structure (NFS) film, respectively, during storage at −2.2 or 4.0°C. Compared to that in YR-kimchi samples stored at 4.0°C, the total lactic acid bacteria count and titratable acidity of YR-kimchi samples stored at −2.2°C increased rapidly until 21 days of storage, irrespective of the packaging. After 32 days of storage at 4.0°C, the reducing sugar content of young radish kimchi packaged in ML film, ML film with a CO2 absorber sachet, and NFS film decreased by 54.9, 80.7, and 79.9%, respectively, compared to before storage. However, the salinity of YR-kimchi samples packaged with different film types showed negligible differences during storage at −2.2 and 4.0°C. No significant O2 reduction or CO2 accumulation was observed in the headspace of NFS film-packaged young radish kimchi stored at either temperature. Hence, these results indicated that NFS film packaging combined with supercooled (−2.2°C) storage improved the shelf life of YR-kimchi without packaging expansion during storage.
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Chadha, Utkarsh, Preetam Bhardwaj, Senthil Kumaran Selvaraj, Kaviya Arasu, S. Praveena, A. Pavan, Mayank Khanna i in. "Current Trends and Future Perspectives of Nanomaterials in Food Packaging Application". Journal of Nanomaterials 2022 (21.05.2022): 1–32. http://dx.doi.org/10.1155/2022/2745416.
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Nanotechnology can improve the mechanical barrier and the antimicrobial (which will not allow the invasion of microorganisms in the food, increasing the food barrier properties, hence can be a very promising material for food packaging. Nanomaterials will keep the food fresh in the food packaging design. Silver nanoparticles and nanoclay represent most of the nanoempowered food packaging available on the market others like zinc oxide and titanium share little of the current market. Zinc oxide enhances nutritional values in food products by adding nutrients. It helps improve the flavour, storage properties, appearance, and texture of the food. Titanium dioxide is used for food safety purposes since it prevents food from spoiling and increases the food’s shelf life. In current food packaging, these nanomaterials are used to grant antimicrobial capacity and further develop hindrance properties, broadening packaged food’s shelf life and newness. Nanofood packaging has many benefits for general wellbeing. The related harmfulness of migration, particularly in acidic conditions, is extensive. The use of nanomaterials because of their physical and chemical properties makes them broadly accessible in numerous areas. This review summarizes the antimicrobial packaging application, nanomaterials synthesis, and nanomaterial properties in food packaging.
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Cenci-Goga, Beniamino, Maria Iulietto, Paola Sechi, Elena Borgogni, Musafiri Karama i Luca Grispoldi. "New Trends in Meat Packaging". Microbiology Research 11, nr 2 (21.12.2020): 56–67. http://dx.doi.org/10.3390/microbiolres11020010.
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The term ‘packaging’ refers to the technological intervention aimed at the protection of food from a variety of factors, which provokes the product detriment. Packaging is considered as one of the most interesting technological aspects and a constantly evolving issue in food production. This paper aims at the evaluation of the properties of packaging currently used in the meat industry and analyses the advantages, the disadvantages and the microbiota involved. Packaging is a coordinated system, which prepares the products for transportation, distribution, storage, marketing and consumption. Even if several packaging alternatives are proposed, the common purpose is to guarantee high standards, yet maintaining the required characteristics as long as possible. Meat is a dynamic system with a limited shelf-life and the nutritional and sensory properties may change during storage due to microbial activity and physical or chemical changes. Microbial spoilage, for instance, determines an impact in meat, producing unattractive odours, flavours, discolouration, gas and slime.
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Jiang, Andre, Rajkumar Patel, Bandana Padhan, Supriya Palimkar, Padmaja Galgali, Arindam Adhikari, Imre Varga i Madhumita Patel. "Chitosan Based Biodegradable Composite for Antibacterial Food Packaging Application". Polymers 15, nr 10 (9.05.2023): 2235. http://dx.doi.org/10.3390/polym15102235.
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A recent focus on the development of biobased polymer packaging films has come about in response to the environmental hazards caused by petroleum-based, nonbiodegradable packaging materials. Among biopolymers, chitosan is one of the most popular due to its biocompatibility, biodegradability, antibacterial properties, and ease of use. Due to its ability to inhibit gram-negative and gram-positive bacteria, yeast, and foodborne filamentous fungi, chitosan is a suitable biopolymer for developing food packaging. However, more than the chitosan is required for active packaging. In this review, we summarize chitosan composites which show active packaging and improves food storage condition and extends its shelf life. Active compounds such as essential oils and phenolic compounds with chitosan are reviewed. Moreover, composites with polysaccharides and various nanoparticles are also summarized. This review provides valuable information for selecting a composite that enhances shelf life and other functional qualities when embedding chitosan. Furthermore, this report will provide directions for the development of novel biodegradable food packaging materials.
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Baghi, Fatemeh, Adem Gharsallaoui, Emilie Dumas i Sami Ghnimi. "Advancements in Biodegradable Active Films for Food Packaging: Effects of Nano/Microcapsule Incorporation". Foods 11, nr 5 (6.03.2022): 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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JEYAMKONDAN, S., D. S. JAYAS i R. A. HOLLEY. "Review of Centralized Packaging Systems for Distribution of Retail-Ready Meat". Journal of Food Protection 63, nr 6 (1.06.2000): 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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MCMULLEN, LYNN M., i MICHAEL E. STILES. "Changes in Microbial Parameters and Gas Composition During Modified Atmosphere Storage of Fresh Pork Loin Cuts". Journal of Food Protection 54, nr 10 (1.10.1991): 778–83. http://dx.doi.org/10.4315/0362-028x-54.10.778.
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The storage life of modified atmosphere packaged pork loin cuts in 40% CO2 and 60% N2 was determined at −1, 4.4, and 10°C in three packaging films with oxygen transmission rates (OTR) of 0.0, 12.6, and 26.5 ml/m2/24 h at 23°C, 0% relative humidity and 1 atm pressure. The pork loin cuts were “commercially” or “aseptically” prepared. Gas atmosphere of the packages, microbial load, and pH were monitored throughout storage. The principal factor influencing change in the headspace gases under the conditions of these studies was gas transmission through the packaging film. A 100-fold difference in initial microbial load between commercially and aseptically prepared meat cuts resulted in a 2-week difference in storage life at both −1 and 4.4°C. Spoilage at each of the three storage temperatures could be attributed to the growth of different groups of bacteria and was influenced by package type. At −1°C, Brochothrix thermosphacta was the predominating microflora of samples stored in plastic film with an OTR of 26.5; lactic acid bacteria predominated on samples stored in foil packs with 0.0 and 12.6 OTR. At 4.4°C, lactic acid bacteria predominated, and at 10°C, Enterobacteriaceae predominated, regardless of packaging film. Under commercial packaging conditions in foil laminate packages with 0.0 or 12.6 OTR, storage life of pork cuts was 5 or 8 weeks at 4.4 or −1°C, respectively. This result was not definitive because of a difference among replicates. Samples in replicate 2 had a reduced storage life at each of the three storage temperatures.
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SS, Teo, i Tay FRX. "Interactive effects of storage temperatures and packaging methods on sweet basil". MOJ Food Processing & Technology 7, nr 1 (7.02.2019): 16–20. http://dx.doi.org/10.15406/mojfpt.2019.07.00213.
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Leafy vegetables were packed into packaging under refrigerated temperature in order to prolong its shelf life. When the temperature and packaging approaches are not in optimum condition to the vegetables, the freshness of vegetables will be affected and indirectly increase food wastes. The aim of this project is to study the combined effect of temperature and packaging methods on basil through evaluating its weight loss, chlorophyll content and vitamin C content. The basil was germinated, growth and harvested randomly in a total of 13 weeks and packed and stored under six different conditions (4°C with perforated packaging; 4°C with non-perforated packaging; 20°C with perforated packaging; 20°C with non-perforated packaging; 30°C with perforated and 30°C with non-perforated packaging). Experimental results shown that storage of sweet basil in perforated packaging, at 4°C provided minimum loss weight and maximum chlorophyll and vitamin C retained. In future, a well-planned vegetable freshness index can be proposed to evaluate the freshness by its weight, chlorophyll content, and vitamin C content.
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Adetunji, Charles Oluwaseun, Kayode Arowora, John Ojediran, Stephen Owa, Bukola Ogundele i Tunde Joseph Ogunkunle. "Effects of different packaging materials coated with aloe vera extract on the microbial quality of African breadfruit flour (treculia africana) during storage". Trends in Horticulture 2, nr 1 (20.09.2019): 83. http://dx.doi.org/10.24294/th.v2i1.864.
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Antimicrobials in food packaging are used to enhance quality and safety by reducing surface contamination of processed food. This study investigated the effects of Aloe vera-coated packaging materials on the microbial quality characteristics of breadfruit flour. Breadfruit flour was packaged in Jute bag (JB), Cali-co bag (CB), low-density Polyethylenein Brown paper (LDPEBP) and they were compared with control. Samples were analyzed for changes in microbiological(total colony count and total fungal count) and moisture content, stored at an ambient temperature of 25 ± 2 ℃ duringstorage at intervals of 12 weeks. Packaging significantly (p < 0.05) affected the moisture content and microbiologicalof breadfruit flour during storage. The moisture content, total colony count, and total fungi count significantly (p < 0.05)increased as the storage time increased. The sample packaged in Brown paper (BP) were more acceptable than those inother packaging materials.