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BACKGROUND: Deinking is an important part of paper recycling that involves the removal of ink particles from the paper fibres. This industrial process is important so that the fibres can be recirculated back into paper production, which enables better sustainability as fewer fresh fibres are needed. In this study, we examined five different alternative fibre materials from different agricultural residues and industrial processes for the pilot production of papers. Papers containing fibres from invasive plants (Japanese knotweed), dedicated crops (miscanthus, acacia), agricultural residues (tomato stems), and industrial waste (jute - fibres from coffee bags) were printed with water-based flexo inks and deinked with two separate processes (chemical and enzymes). Mechanical (break and tensile index, breaking length) and optical properties (ISO whiteness, brightness and CIE L*a*b* values) were measured and ink elimination IR700 and deinking efficiency was calculated for the two deinking processes. RESULTS: Enzymatic treatment improved the mechanical properties of deinked pulp in comparison with the classic chemical treatment. Mechanical strength for almost all papers increased slightly (breaking length up to 20% in tomato and jute), and the optical result (brightness) increased similarly for both processes due to the bleaching action of the colour-shaded samples, whereas the deinking efficiency showed mixed results between chemical- and enzyme-type deinking (with chemical achieving better elimination measured at 700 nm) in the typical range of ink elimination values (15-35%) for flexographic inks. This indicates further optimization of the deinking with enzymes is needed due to different alternative fibre compositions and variations of residues in the delignification processes. CONCLUSION: Using a combination of adjusted enzymatic treatment as a precursor for deinking of paper-based packaging materials sourced from alternative fibres showed promising results regarding mechanical properties, whereas the optical properties need to be improved with cellulase optimization or by using mixes of different enzymes. These kinds of paper materials printed with flexo inks were found to be successfully deinkable with the chemical ISO-based deinking protocol. [ABSTRACT FROM AUTHOR]

Smart packaging provides one possible solution that could reduce greenhouse gas emissions. In comparison with traditional packaging, which aims to extend the product's useful life and to facilitate transport and marketing, smart packaging allows increased efficiency, for example by ensuring authenticity and traceability from the product's origin, preventing fraud and theft, and improving security. Consequently, it may help to reduce pollution, food losses, and waste associated with the food supply chain. However, some questions must be answered to fully understand the advantages and limitations of its use. What are the most suitable smart packaging technologies for use in agro-industrial subsectors such as meat, dairy, fruits, and vegetables, bakery, and pastry? What are the opportunities from a perspective of life extension, process optimization, traceability, product quality, and safety? What are the future challenges? An up-to-date, systematic review was conducted of literature relevant to the application of indicator technologies, sensors, and data carriers in smart packaging, to answer these questions. [ABSTRACT FROM AUTHOR]

BACKGROUND: The usage of natural polysaccharides is attractive to researchers around the world. At the same time, non‐/low‐toxic crosslinkers prepared by polysaccharides are expected to fabricate protein‐based films in many fields. Herein, different dialdehyde polysaccharides (DPs) were successfully synthesized and applied to prepare gliadin‐films under alkaline conditions. The functional properties and formation mechanisms of the films were fully investigated. RESULTS: The results showed that the mechanical properties, water‐resistant properties, thermal stability, and antibacterial properties of the gliadin‐films were improved by DPs and alkali treatment. Particularly dialdehyde dextrin (DAD) crosslinked gliadin‐films showed the highest tensile strength, but no additional effect on their elongation, or advancement on the other functional properties. The film‐forming mechanisms indicated that Schiff base bonds, hydrophobic interactions, electrostatic interactions, and hydrogen bonds were the main forces in the films, supporting their improvement in functional properties. CONCLUSION: DPs, especially DAD, can be a promising crosslinker in fabricating gliadin‐films. These findings have shown great promise to seek an effective crosslinker for fabricating gliadin/protein‐based packaging. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

BACKGROUND: In modern food supply chains it is becoming increasingly important for companies to have sustainable product packaging systems. Deciding the protection, marketing, and logistical function of packaging, at optimal cost, is a very complex matter for professionals. The decision is usually between disposable (single-use) and reusable (returnable) packaging solutions and their special characteristics. In practice, the focus of this decision is based on historical experience and traditions, taking a cost-based and/or a criteria-based approach. This considers a wide range of cost factors. Packaging cost is an important factor, but not the only one, in determining the optimal solution. RESULTS: This study presents a three-dimensional fuzzy signature model with a fuzzy method that can be applied to the packaging decision problem to investigate the interconnections among factors that affect the final results, beyond simple binary logic. Two types of food packaging, beverage glass and polyethylene terephthalate (PET) bottles, were chosen to validate the usability of the model. CONCLUSION: Fuzzy signatures can model the subjectivity of human definitions and criteria using the knowledge of professionals - human knowledge, which is experienced under real conditions and is used in practice in the food-packaging decision process. Food-packaging decision components and the final decision can be determined by fuzzy algorithms using membership functions on aggregation and weighted values. [ABSTRACT FROM AUTHOR]

BACKGROUND: The meat industry is determined to find biodegradable packaging with properties similar to plastic. Furcellaran (FUR) and whey protein isolate (WPI) were used as a film matrix in which Borago officinalis extract (BOE) was incorporated as an antioxidant compound. The film's mechanical properties, water behavior, surface color, and antioxidant power were analyzed.Smoked hams were manufactured using two different types of film application: cured meat covered with film, smoked and cooked or hamsafter smoking, cooking and cooling. Smoked, vacuum packed ham was used as a control sample. The products were stored at 4 °C for 21 days and analyzed every 7 days. RESULTS: The elongation at break (EAB) and tensile strength (TS) of FUR/WPI films without the extract were 6.30% and 20.59 MPa, respectively, and after incorporating BOE, the EAB and TS were 24.30% and 15.33 MPa, respectively. The films with BOE were darker and had greater antioxidant capacity. The water content and activity in the products with films decreased along with storage time while the control remained stable. The results of microbiological, oxidation product accumulation, and sensory analysis were comparable in all the products. CONCLUSIONS: The smoking time can be reduced due to the dark color of the hams covered with BOE film. The barrier properties of those films should be increased. Other parameters were comparable to plastic packaging. The films therefore have the potential to be used instead of plastic packaging in the meat industry. © 2020 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

BACKGROUND: Package oxygen transmission rate (OTR) can affect the stability of natural color pigments such as anthocyanins, betalains and chlorophylls in foods during storage. In the present study, we investigated the oxygen sensitivity of selected pigments in thermally pasteurized vegetable purees held at a refrigeration temperature. We modulated the oxygen ingress in packaging using multilayer films with OTRs of 1, 30 and 81 cm3 m−2 day−1. Red cabbage, beetroot and pea purees were vacuum packed, pasteurized to achieve a cumulative lethality of P90°C10°C = 12.8–13.4 min and stored at 7 °C for 80 days. RESULTS: Anthocyanins were relatively stable (< 4% losses), regardless of the film OTR. Betalains showed the highest sensitivity to different OTRs, with total losses varying from 4% to 49% at the end of storage and showing significant differences (P < 0.05) among the three films. Chlorophylls showed no significant difference (P > 0.05) in sensitivity to film OTRs. However, continuous degradation of chlorophylls was observed for all film types, with total chlorophyll losses ranging from 33% to 35%. Overall color differences (ΔE) at the end of storage for cabbage, beet and pea puree were between 0.50–1.70, 1.00–4.55 and 7.41–8.08, respectively. Betalains and chlorophylls degradation followed first‐order and fractional conversion kinetics, whereas ΔE followed zero‐order and fractional conversion kinetics during storage. CONCLUSION: All three pigments behaved differently to oxygen ingress during storage. Low to medium barrier films are suitable for products containing red cabbage anthocyanins. High barrier films are must for betalains, whereas medium to high barrier films are suitable for chlorophyll‐containing products. © 2019 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

An overview is provided of the current technological strategies (also at the nanoscale level) recently involved in plant and/or food protection. In addition, the potential use of natural and sustainable substances, instead of traditional synthesized molecules or chemical‐based compounds, is addressed both with respect to packaging systems and novel pesticide formulations. In this context, nanotechnological approaches represent promising strategies for the entire agriculture industry chain, from the field to consumers. Traditional plant protection strategies are often insufficient and the application of chemical‐based pesticides has negative effects on animals, humans and the environment. Novel greener tools could represent efficient alternatives for the management of plant diseases using promising strategies; the use of nanotechnologies allows the promotion of the more efficient assembly and subsequent release of environmentally sustainable active principles, limiting the use of chemicals in terms of economic losses. At the same time, new sustainable, antimicrobial and antioxidant systems have been rapidly promoted and investigated in the food packaging sector as a valid eco‐friendly possibility for improving the safety and quality of food products and reducing and/or limiting the environmental impact with respect to traditional materials. Together, the scientific community and the growing interest of consumers have promoted the development of new edible and eco‐friendly packaging that reduces waste and any environmental impact. In this context, the aim is to provide evidence of the usefulness of strategies aiming to limit agrochemicals, as well as the potential of nanomaterials, in sustainable plant and food protection for agriculture management and the packaging sector. © 2018 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

Abstract: BACKGROUND: The commercialization of thawed lamb packaged in modified atmosphere and maintained on display could serve as an alternative capable of satisfying the requirements of both customers and distributors. However, previous studies have suggested that lipid oxidation may accelerate post‐thawing because peroxidation occurs during frozen storage, thereby leading to rapid and severe secondary lipid oxidation. The addition of an antioxidant compound either in the lamb diet or in the packaged meat could resolve this problem. Therefore, the present study aimed to compare the effect of dietary vitamin E (1000 mg of dl‐α‐tocopheryl acetate per kg of basal diet) and the spraying of borage seed aqueous extract (10% p/v) on the quality of fresh and thawed lamb leg chops. RESULTS: Both borage extract and vitamin E improved colour (as measured via instrumental and visual assessment of colour) and lipid stability (thiobarbituric acid reactive substances) of fresh and thawed lamb throughout display, although neither of them had any antimicrobial effect. Freezing/thawing accelerated bone marrow darkening and reduced redness but delayed microbial growth. CONCLUSION: Both of these antioxidant strategies would be very profitable for the preservation of lamb meat, allowing thawed meat packaged in a modified atmosphere to be commercialized. However, additional studies should be carried out to determine how bone darkening in thawed chops can be avoided. © 2017 Society of Chemical Industry [ABSTRACT FROM AUTHOR]