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Summary: The cost‐effective strategy of using paper‐based materials as alternatives to plastics can aid in reducing environmental stress. Herein, a novel green low‐carbon paper‐based food‐packaging composite was synthesised: curcumin microcapsule‐polyvinyl alcohol/beeswax/chitosan (CURM‐PVA/BW/CS) composite papers. Scanning electron microscopy and X‐ray diffraction results confirmed that curcumin was successfully encased and adhered to the paper. The water vapour permeability and oxygen transmission rate of the composite papers were 42.28 g (m2·d)−1 and 3.41 cm3 (m2·d·atm)−1, respectively. The antioxidant capacity of paper was 93.53%, and the mechanical properties were effectively improved by adding natural antioxidants to the coating. Finally, cakes were packaged in the biodegradable 1%CURM‐PVA/BW/CS papers exhibited optimal preservation during the storage period, based on the characterisation of the cake peroxide value, acid value and microbiological count. Overall, the CURM‐PVA/BW/CS paper showed great potential for food packaging. [ABSTRACT FROM AUTHOR]

Biodegradable paper cups coated with rice bran wax and whey protein isolate were designed to package popcorn. Coatings with different concentrations of whey protein isolate (5.5, 7.75, and 10% w/v) and rice bran wax (0.2, 0.4, and 0.6% w/v) were applied on the outer surface of the paper cups. Thickness, color changes, Young's modulus and tensile strength, water vapor transmission rate (WVTR) of the coated and uncoated cups, and also popcorns properties (pH, texture, and sensory properties) were evaluated. Water vapor transmission rate, Young's modulus, thickness, total color change index, and tensile strength of coated cups with the optimal coating formulation was 19.785 (g/m2 day), 11.810 (MPa), 276.583 (µm), 1.839, and 11.222 (MPa), respectively. The results showed that paper cup coating increased thickness and yellowness and reduced the brightness, Young's modulus, and WVTR. Coating had a positive effect on the pH and texture of popcorns packaged in coated cups than samples packed in uncoated cups (p <.05). With increasing storage time due to moisture absorption, popcorn changes from crisp to viscoelastic and increases tissue firmness (p <.05). Popcorns' taste in uncoated cups had gained significantly lower scores by panelists compared with the samples packed in coated cups. There was a significant decrease in the general acceptance of popcorn during storage and also the type of coating used in the packaging cup (p <.05). Storage time and type of coating showed no significant effect on the moisture content, odor, and appearance of popcorn. In sensory evaluation, the coated packaging increased the taste, no difference in odor and appearance, and increased the overall acceptance of popcorn compared to the sample in uncoated cups. In general, the results showed that paper cup coating could be a new approach for barrier property improvement in paper‐based food packaging and extending the shelf life of the products. [ABSTRACT FROM AUTHOR]

BACKGROUND: Different thermoplastic starch (TPS) films were prepared with or without the addition of microcrystalline cellulose (MCC) obtained via the melt‐extrusion method, and then the hot‐press method was used to produce environmentally friendly TPS‐based film/paper composites to replace petroleum‐based materials. RESULTS: The paper–plastic composites exhibited good interfacial adhesion from the scannign elctron microscopy images. It was seen that 5 wt.% MCC was added to reinforce the mechanical properties of TPS films, such that it also improved the barrier properties of MCC@TPS/paper composites and extended the path of water vapor through TPS films, which decreased the water vapor transmission rate of MCC@TPS/paper composites. TPS/paper composites and MCC@TPS/paper composites have better physical properties (i.e. smoothness, flexibility and folding resistance) than only paper. In particular, it was found that the water contact angle of MCC@TPS/paper composites and TPS/paper composites were higher than single‐layer paper. Furthermore, MCC reinforced paper–plastic composites demonstrated good barrier properties which can meet the requirement of the need for lower water sensitive materials in the food packaging industry. CONCLUSION: Thermoplastic corn starch‐based film/paper composites have good application properties as a potential source of bioplastic materials. © 2021 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

The overconsumption of nonbiodegradable materials, particularly plastics, has had a significant and detrimental impact on the environment. Advancements in research sector have led to the development of biodegradable materials, namely starch‐based biodegradable films, which have the potential to reduce this environmental impact. Starch is a unique biopolymer with distinctive chemical, physical, mechanical, thermal, and optical properties that make it an attractive alternative to nonbiodegradable and harmful materials. This review paper comprehensively discusses the properties of starch and the techniques involved in transforming native starch into starch‐based films. Further a broad overview of recent research on combining starch with several composites to enhance the physicochemical properties has been discussed herein. In addition, this paper also discusses recent insights into the development of starch‐based composite films and their potential applications in food packaging systems. Future studies must focus on the development of starch composites that strike a balance between different versatile properties of the biopolymer. Additionally, a critical examination of the interactions at the molecular level will help to expand our understanding of this sustainable biopolymer. Ultimately, the findings of this review paper will provide valuable insights for researchers and industry professionals interested in the development and utilization of starch‐based biodegradable films. [ABSTRACT FROM AUTHOR]

Migration of chemicals from packaging materials to foods may lead to human exposure. Polyfluoroalkyl substances ( PFAS) can be used in technical mixtures ( TMs) for use in food packaging of paper and board, and PFAS have been detected in human serum and umbilical cord blood. The specific structures of the PFAS in TMs are often unknown, but polyfluorinated alkyl phosphate esters ( PAPs) have been characterized in TMs, food packaging, and in food. PAPs can be metabolized into fluorotelomer alcohols ( FTOHs) and perfluoroalkyl carboxylic acids ( PFCAs). Some PFAS have endocrine activities, highlighting the need to investigate these effects. Herein, we studied the endocrine activity of less characterized PFAS, including short-chain PFCAs and FTOHs, PAPs, and TMs of unknown chemical composition. Long-chain PFCAs were also included. We applied seven assays covering effects on estrogen, glucocorticoid, androgen, and peroxisome proliferator-activated receptor ( PPAR) activity, as well as steroidogenesis in vitro and ex vivo. In general, PAPs, FTOHs, TMs, and long-chain PFCAs showed estrogenic activity through receptor activation and/or increasing 17β-estradiol levels. Furthermore, short- and long-chain PFCAs activated PPARα and PPARγ. Collectively, this means that (i) PAPs, FTOHs, and PFCAs exhibit endocrine activity through distinct and sometimes different mechanisms, (ii) two out of three tested TMs exhibited estrogenic activity, and (iii) short-chain FTOHs showed estrogenic activity and short-chain PFCAs generally activate both PPARα and PPARγ with similar potency and efficacy as long-chain PFCAs. In conclusion, several new and divergent toxicological targets were identified for different groups of PFAS. [ABSTRACT FROM AUTHOR]

The authors report Myxobacteria virescens (M. virescens) mediated synthesis of silver nanoparticles (AgNPs) and its efficacy against Staphylococcus aureus (ATCC‐33591), Salmonella typhi (ATCC‐51812), Escherichia coli (E. coli) (ATCC‐14948), Klebsiella pneumoniae (MTCC‐4030) and Pseudomonas aeruginosa (MTCC‐4673). The organism exhibiting resistance to various antibiotics showed remarkable sensitivity, when used in combination of antibiotics and AgNPs. Antimicrobial property of AgNPs is playing a significant role in medicine and food storage. In this study, they have used M. virescens for the synthesis of AgNPs, which were characterised by using UV‐Vis spectrophotometer, nano‐particles tracking and analysis, zeta potential, Fourier transform infrared spectroscopy, X‐ray diffraction and transmission electron microscopy. Synthesised AgNPs were impregnated into paper by three different methods, i.e. glass rod method (without binder), glass rod method (with binder) and direct synthesis of AgNPs on paper. Nanoparticles synthesis on paper showed the significant antimicrobial activity against Staphylococcus aureus (ATCC‐33591), Salmonella typhi (ATCC‐51812), E. coli (ATCC‐14948), Klebsiella pneumoniae (MTCC‐4030) and Pseudomonas aeruginosa (MTCC‐4673). Paper impregnated with AgNPs was used for wrapping of fruits (apples) which increases their shelf life up to 15 days. This study demonstrates a new method for wrapping of fruits, which increases the shelf life of apples. [ABSTRACT FROM AUTHOR]

Benzophenone and related derivatives are widely used as photoinitiators for food packaging to cure inks or lacquers with ultraviolet (UV) light on cardboard and paper. However, there are concerns about the potential health risks of their migration into food. Knowing the physical and chemical properties of benzophenone and its derivatives could play a significant role in their quantification and analysis using chemical ionization mass spectrometry (CI‐MS) methods. These parameters are evaluated using B3LYP/6‐311++** density functional theory (DFT) implemented on Gaussian code. Ion–molecule chemistry through the selection of reagent ions, reaction energetics and kinetics, thermodynamic stability, and reactivity of molecules deemed to foster VOC identification and quantification via CI‐MS techniques. The VOCs under study are expected to undergo exothermic reactions from H3O+, NH4+, NO+, and O2+ ions, except endothermic proton transfer from NH4+ to 2‐hydroxy‐4‐methoxybenzophenone and 2,3,4‐trihydroxy benzophenone. These compounds possess less proton affinities than NH3 and are least stable in their protonated forms. The DFT computed properties provide the basis for developing reliable and accurate methods to detect and measure the presence of benzophenone and its derivatives in packaging materials and food products. [ABSTRACT FROM AUTHOR]

Pectin and sodium alginate (SA) composite films were prepared by adding various concentrations of microfibrillated cellulose (MFC) via solvent casting using glycerol as a plasticizer. Herein, elephant egesta was turned into cellulose fibers from which MFC was extracted. This paper aims to examine the reinforcing property of MFC on the pectin/SA matrix. Fibrous morphology, qualitative analysis, crystallinity, and thermal stability of MFC were confirmed through SEM, FT‐IR, XRD, and TGA‐DTA analysis, respectively. The impact of various compositions of MFC (0.5%, 1%, 2%, and 5%) on the biopolymeric blend was analyzed based on mechanical and optical properties, hygroscopicity, and hydrophilicity. The outcomes revealed that adding MFC to 5% enhances the film's tensile strength by 51%. The produced film also served as a successful barrier against UV–visible light. Moreover, it exhibits a tremendous increase in contact angle and a decrease in properties such as elongation at break, moisture content (MC) and water solubility (WS). Therefore, MFC can be an excellent reinforcing agent in biodegradable polymer composites, which finds application in the food packaging industry. Highlights: Microfibrillated cellulose was successfully extracted from elephant egesta and characterized.Energy efficient method of extraction.Pectin/SA films were incorporated with the extracted MFC via solvent casting.Prepared films show enhanced tensile strength and UV–visible barrier property which makes them suitable for packaging purposes.Bio‐based polymers reduce environmental pollution. [ABSTRACT FROM AUTHOR]

Background: The pervasive presence of plastic packaging has led to significant environmental contamination due to excessive reliance on petrochemicals and the inherent non‐biodegradability of these materials. Bacterial cellulose (BC) films present a viable alternative for food packaging applications, owing to their environmentally friendly synthesis process, non‐toxic nature, robust mechanical strength, and biodegradability. However, the high hygroscopicity of such bio‐based materials has limited their widespread adoption, as it results in diminished strength and barrier properties. In this study, a novel approach for creating edible, transparent, robust, and high‐barrier BC‐based composite packaging was proposed through biosynthesis with the incorporation of soy protein isolate and the physical interpenetration of calcium alginate‐polyethylene glycol as a composite coating. Results: The finding demonstrated that the synthesized bio‐based composite material exhibits stability in water, high optical transparency, complete oil resistance, and full degradability within 1 to 2 months. Furthermore, the composite material displayed enhanced mechanical properties in both dry and wet conditions, with a tensile strength of approximately 84 MPa, outperforming commercially available kraft paper and low‐density polyethylene. Conclusions: Soy protein isolate established a rigid, coherent, and homogeneous network with BC fibrils, thereby augmenting mechanical properties. Calcium alginate can be effectively combined with BC, utilizing polyethylene glycol as a binder and plasticizer, to generate a densely packed structure with reduced hygroscopicity. This bio‐based composite material demonstrated considerable potential for application in food packaging and other value‐added sectors as a substitute for non‐degradable plastics. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Summary: In recent years, people have been paying more attention to food safety and dietary health. An increasing number of natural active ingredients are used in the field of food and nutrition. Chlorogenic acid (CGA), as a phenolic acid compound extensive present in the diet, has been reported to have a variety of beneficial biological activities in alleviating and preventing various diet‐related chronic diseases. Moreover, it has various applications in food safety and food nutrition as a new type of food additive. In this context, this paper reviews the role of CGA as an antioxidant, antibacterial, hypotensive, hypoglycaemic, antiobesity and gastrointestinal health agent starting from its distribution, source, in vivo metabolism and isolation. Furthermore, the practical application of chlorogenic acid in active food packaging, food quality control and nutritional dietary supplements is discussed. Finally, the future development and challenges of CGA in the field of food is described, providing new ideas for the application of CGA in food safety and dietary supplements and future research. [ABSTRACT FROM AUTHOR]

The surface of food wrapping paper is coated with octenylsuccinic anhydride (OSA)‐modified cassava starch to develop food packaging with high waterproofing and low grease permeability. Oxidized cassava starch is modified using various concentrations of OSA, and esterification is confirmed by Fourier transform infrared spectroscopy (FT‐IR) and 1H nuclear magnetic resonance spectroscopy (1H NMR). To explore the effects of OSA concentration, starch content, incubation time, and coating rate on oil resistance and hydrophobicity, grease and water barrier properties are quantified using the Tappi T559 pm‐96 method, Cobb's tests, and dynamic contact angle. The influence of octenylsuccinylation of oxidized cassava starch on the optical and physical properties of paper is also investigated. Conditions comprising 3% OSA, 20% starch concentration, a 20 min incubation time, and a coating speed of 15 mm s−1 achieved oil‐proof level 8 and a Cobb60 value of 17.6, which is much lower than that of the control method (27.5). Additionally, the surface roughness of paper is decreased, while tear strength, tensile strength, and folding strength are increased, meeting the strong oil‐proofing and mechanical property requirements of food packaging. [ABSTRACT FROM AUTHOR]

Biopolymer films particularly starch films are promising alternatives to non‐biodegradable petroleum‐based materials because they are cheap, available in abundance, and biodegradable. Nonetheless, the weak mechanical and barrier properties of the films restrict their usage. Other additives such as essential oils (EOs) incorporate into the films may enhance the restricted properties and add functionality to films. However, knowledge of the effects of EOs addition in starch films across food packaging applications is not fully elucidated. This paper provides an overview of the various types of EOs used in the production of starch films produced via the solvent casting method, the effects of EOs on the properties of starch films, and the application of the films for food packaging, particularly for fruits and meats. The films bring a high potential to extend the shelf life of food due to the antioxidant and antimicrobial properties of the EOs. [ABSTRACT FROM AUTHOR]

Since paper recycling operates with market‐collected paper scrap, this may lead to undesirable chemicals migrating from the wastepaper into the recycled material. Therefore, this study is based on the assessment of several additives inadvertently included in cellulose packaging that may migrate to foodstuff, considering that toxicological effects of some of these additives may persist in recycled cellulose fibers used to produce new food packaging. The purpose of this study is to determine migration of dibutyl phthalate (DBP), diisobutyl phthalate (DIBP), bis(2‐ethylhexyl) phthalate (DEHP) and 2,6‐diisopropylnaphthalene (DIPN) into fatty food simulant (n‐heptane) by means of gas chromatography with flame ionization detector (GC‐FID). For this purpose, commercial samples of cellulose food packages are contaminated with different concentrations of these additives, and migration into the food simulant is evaluated after the samples remain in contact with the food simulant for a prolonged time at maximum temperatures of 40 °C. The results of the assessment show that an amount ranging from 0.1–0.3% of phthalates and DIPN migrate from the fortified package into the fatty food simulant. The maximum levels of migration of these additives into the recycled cellulose packaging in order to comply with the specific migration limits for contact with foodstuff have been estimated. [ABSTRACT FROM AUTHOR]

Packaging is fundamental for food preservation and transportation but generates an environmental burden from its production and end‐of‐life management. This review evaluates packaging contribution to the environmental performance of seafood products. Life cycle assessment (LCA) studies were evaluated by both qualitative and quantitative analysis. The qualitative analysis assessed how direct (e.g., packaging material) and indirect impacts (e.g., influence on seafood loss and waste) have been considered, while the quantitative analysis evaluated packaging contribution to products' weight and climate change impact. Qualitative analysis revealed that seafood LCAs focus mainly on direct environmental impacts arising from packaging materials, for which some articles conducted sensitivity analysis to assess materials substitution. Recycling was found to be the most common recommendation to diminish direct potential environmental impacts arising from packaging end‐of‐life. However, standardized recovery rates and other end‐of‐life options (e.g., reuse), should be considered. Quantitative analysis revealed that cans' production contributes significantly to the overall climate change impact for canned products. On average, it contributes to 42% of a product's climate change impact and 27% of a product's weight. Packaging has a lower contribution when considering freezing, chilling, and other post‐harvesting processing. It represents on average less than 5% of a product's climate change impact (less than 1 kg CO2 eq/kg) and 6% of a product's weight. Packaging material production is more relevant to aluminum, tinplate, and glass than for plastic and paper. Therefore, it is essential to accurately include these materials and their associated processes in inventories to improve the environmental assessment of seafood products. [ABSTRACT FROM AUTHOR]

Dietary exposure was introduced as the primary way Bisphenol A (BPA) enters the human body. Although significant efforts have been made to analyze BPA's presence in different foodstuffs, less attention has been given to introducing the conditions that facilitate BPA release. This review aimed to mention possible factors affecting BPA release into foods and beverages. According to the results, the critical factors in BPA release are temperature, manufacturing process, food and packaging type, pH, mineral elements, repeated use, irradiation, washing, contact time, and using detergents. It showed that using PC containers, high temperature and pH, storage under solar irradiation, alkaline detergents, water hardness, and repeated use could increase the BPA release from containers into foodstuff. During various conditions, hydrolysis of the carbonate linkage and d‐spacing will increase. Considering these parameters and limiting the use of PC containers, the potential risk of BPA exposure could be eliminated. [ABSTRACT FROM AUTHOR]

BACKGROUND The lack of harmonized European legislation on food packaging led the Confederation of European Paper Industries to the proposal of a voluntary Industry Guideline for the compliance of paper and board materials for food contact applications. In the present work, a previously established method for the simultaneous determination of contaminants commonly found in recycled paperboard was improved and its applicability as a quality control tool in the paper industry was also assessed. The method involves a sample pre-treatment followed by gas chromatography/mass spectrometry ( GC/ MS) analysis. RESULTS For analysis, paperboard samples were collected both from three sections of the same reel and from different reels belonging to the same production run. Results highlighted no significant differences in terms of contaminant distribution among samples, which ensured good sampling representativeness. The performance of the method was considerably improved in terms of linearity range, limits of detection and quantification (5- to 2-fold lower) by using a quadrupole GC/ MS system instead of an ion trap GC/ MS system. CONCLUSION The proposed method could offer a key strategy for analysis of benzophenone derivatives, diisopropyl naphthalene and phthalates in recycled paperboard in order to assess compliance of food packaging with the voluntary limits recommended by the Industry Guideline. © 2016 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

Abstract: The aim of the present research was to investigate the influence of packaging design on consumers' perception of quality of fresh carrots. We adopted a conjoint analytic approach in which 251 Danish consumers rated the perceived quality and value (expected price) of nine packaging images, obtained by systematically varying packaging type (plastic bag, plastic box, cardboard paper) and label color (blue, brown, grey). The results revealed that the main attribute influencing the perceptions of the consumer was packaging type. Specifically, the box packages (both plastic and cardboard) were associated to carrots of significantly higher perceived value and quality compared to the plastic bag packages. Furthermore, the study identified the most important aspects consumers attend to when purchasing carrots. A transparent packaging, allowing consumers to inspect the produce, was mentioned as the most important aspect. Being organic and local were identified as the second and third most important, respectively. Practical applications: Packaging is an important extrinsic product attribute that can influence consumer perceptions of fresh produce. The results have implications for retailers and producers with respect to the choice of packaging and label design. Specifically, consumers associated box packages to higher quality produce, suggesting that carrots in this type of package may command higher price and/or be preferred to bagged alternatives at a similar price point. The study further indicated the importance of using a transparent packaging that clearly allow consumers to inspect the produce, and also suggest that “organic” and “local” are important drivers of purchase for this product category. [ABSTRACT FROM AUTHOR]

The utilization of lipids is presently in the spotlight of food industry as they are one of novel renewable and sustainable raw materials. Lipids derived materials are considered as a promising alternate to petro‐based polymers as they are sustainable, biorenewable, biodegradable, and environmentally benign. These unique attributes draw the attention of scientific community for the use of lipids in food packaging applications with a potential to compete with fossil fuel derived polymers. This paper reviews recent advances in the use of lipids and their effect on the barrier, antimicrobial, antioxidant, and mechanical properties of films, coating and nanocomposites for food packaging applications. Modification of lipids and its chemical interactions with other biopolymers during processing for the synthesis of different materials are also discussed. Global patents and research trend in use of lipids for the preparation of biocomposites are also described. The role of lipids in the circular economy is highlighted and life cycle assessment of lipids derived products is outlined with examples. The review is concluded with synoptic view of existing and forthcoming potential use of lipids in various food packaging applications. [ABSTRACT FROM AUTHOR]

Summary: The past decade has seen nanotechnology progressively being adopted by the food industry. Its wide application in food packaging has redefined conservative food packaging with active and intelligent packaging. Nanomaterials do not only influence food quality and safety but also offer health‐related benefits. Selenium nanoparticles (SeNPs) have been preferred in recent years because of their high biological activity. However, they are generally synthesised using physicochemical methods which are associated with toxicity. In the past decade, efforts have been directed towards advancement of green synthesis of SeNPs to minimise hazardous by‐products. The antioxidant and biocidal effects of SeNPs are generally investigated by direct contact between the oxidisable matter and/or test organisms. Lately, there is focus on the effect SeNPs incorporated into packaging films. This paper will review developments on SeNPs synthesised via plant extracts from the year 2010 to present and their potential application in active food packaging. [ABSTRACT FROM AUTHOR]

Soy protein isolate (SPI) film is considered a promising biomaterial for the replacement of petroleum‐based food packaging plastics. However, current SPI films are still replying on petroleum‐based crosslink agents. In this paper, a green and effective approach is developed to prepare a full biomass‐based sustainable film with high strength and toughness by incorporating feather keratin (FK, extracted from the waste chicken feathers) into the SPI via the reaction of disulfide bonds. The broken disulfide bonds in FK are recombined with the sulfhydryl group on the SPI molecular chains to form a cross‐linked network. Compared to the SPI film, the tensile strength of the SPI/FK composite film is increased by 242% to 8.2 MPa and the toughness is increased by 152% to 9.18 MJ m−3. The thermal stability and the water resistance of the SPI/FK composite films are also improved. The replacement rate of FK‐modified SPI is up to 40%. Since the film is 100% made from bio‐based materials, it would be biodegradable. This research provides a green and economic approach to improve the performance of protein‐based food packaging films by introducing FK as an enhancer and constructing disulfide bonds cross‐linked network structure in the protein system. [ABSTRACT FROM AUTHOR]

Crafting ecological materials from green resources is posing a significant challenge for the researchers and scientists around the globe and has resulted in the development of nanocellulose materials, which has paved the way for enriching the basic knowledge and many opportunities on developing bio‐based materials. This has augmented the utilization of carbohydrate‐based organic materials and successfully replacing conventional nonrenewable materials. Cellulose nanomaterials (CNMs) belonging to the newer emerging field of nanomaterials are finding increasing interest among the investigators owing to their environmentally sustainable characteristics like biodegradability, biocompatibility, and potential availability in abundance at a cheaper price. The present review article intends to provide a detailed insight about the advancements and various challenges postured in the field of cellulose nanocrystals (CNCs) and cellulose nanofibers (CNFs). The article further discusses about different cellulose fiber extraction sources and their methods, purification processes employed, various sample preparation and drying techniques used for CNCs and CNFs. The article also outlines the various characterization methods practiced for scrutinizing CNCs and CNFs when used in polymer matrix composites. Finally, the benefits of using the CNMs in several potential applications such as paper, oil and gas industries, food packaging and structural sectors, conductive ink and water purification areas, medical and printed electronic fields are highlighted in this extensively reviewed article. [ABSTRACT FROM AUTHOR]

The worldwide plastic waste production is steadily increasing, since the use of polymeric materials continues to rise. One area of particular high plastic consumption is food packaging. Flexible and rigid packaging films are typically made from petrochemical-sourced polymers, which are utilized because of their low cost, ductility, melt-processability, and gas barrier properties, but a major downside is their inability to biodegrade in a reasonable time. Packaging-relevant properties of nanocomposites based on polyester-amides (PEAs) are reported, which are chosen on account of their tunable crystallinity, biobased starting materials, and biodegradability. These polymers are synthesized via melt polycondensation of a building block made from caprolactone and 1,4-diaminobutane, with the addition of 1,4-butanediol and dimethyl adipate. The fraction of the amide segment is varied between 25 and 75 mol%. The oxygen transmission rate (O2TR) drops upon increasing the amide content from 1.6 × 105 to 2.9 × 10-4 cm3 m-2 d-1 on account of increasing crystallinity. In order to improve the gas barrier properties further, nanocomposites of the PEAs and 1-10 wt% cellulose nanocrystals (CNCs) are prepared. These nanocomposites have indeed lower O2TR values than the neat PEAs, with reductions of as much as 50% for a CNC content of 10 wt%. [ABSTRACT FROM AUTHOR]

The development of antimicrobial food packaging is needed for food preservation and quality maintenance. Silver nanoparticles (AgNPs) have been widely used as an antimicrobial agent in food packaging technologies. However, the risks associated with their potential migration into foods are a major concern. This paper comprehensively reviews the use of AgNPs in food packaging technologies. The application of AgNPs in food packaging technologies has been regulated by the United States Food and Drug Administration and the European Food Safety Authority. The addition of AgNPs into food packaging can improve their barrier, mechanical, and antibacterial properties, as well as maintain the quality of foods. Migration of AgNPs from food packaging into foods is still a concern as it has implications for human health associated with their toxicity properties. A study on the toxicological properties of AgNPs released from food packaging needs to be carried out intensively to ensure their safety before being widely implemented. Moreover, comprehensive economic evaluation to implement AgNPs in food packaging is needed as such a study is missing in the literature. [ABSTRACT FROM AUTHOR]

Intelligent food packaging refers to packages with the ability to sense foodstuff changes and to inform customers of the packaging content variations. They are often accompanied by smart detecting devices. Providing a suitable platform to include these devices into packaging polymers has always been discussing. Electrospun nanofibers produced through the electrospinning have been recently utilized as an outstanding and novel platforms for this purpose. Thus, the main aim of this study is to investigate recent trends in producing intelligent food packaging using electrospinning technique. In this regard, this paper was categorized into two chief sections, including (a) the principal of electrospinning technique to fabricate fine nanofibers and the parameters affecting the quality of electrospun fibers, and (b) the role of nanofibers as a platform to cover pH indicators in intelligent food packaging. [ABSTRACT FROM AUTHOR]

Considerable evidence shows that consumers are skeptical of advertising, that is, have a tendency to doubt the truth of advertising claims. The main focus of our paper is to explore, in the context of food products, whether this typically high level of skepticism is also exhibited for product labels. In addition, we look at consumer skepticism associated with health claims in food ads and labels as well as with the Nutrition Facts Panel on food packages. Finally, we examine some individual difference factors that might influence consumer skepticism. We report the results of a large‐scale survey designed to explore these issues, and we discuss the implications of our findings for public policy and future research. [ABSTRACT FROM AUTHOR]

The present paper reports on the preparation and characterization of potential edible packaging films based on the combination of chitosan and Piper betle Linn. leaf extract (PBLLE). The incorporation of PBLLE was found to improve important characteristics of the chitosan film, making it ideally suitable for active packaging applications. In particular, the blend films exhibited very strong inhibitory activities against both gram‐negative and gram‐positive bacteria such as Bacillus subtilis and Salmonella Typhimurium. Moreover, IC50 values of the blend films were recorded at low levels (10.63‐ 22.81 μg/mL) in the PBLLE range of 1–3% v/v. Both antimicrobial and antioxidant activities of the blend films increased with increasing incorporated PBLLE content (from 1 to 3% v/v) taking into account the activities of polyphenolic compounds contained in the extract. Compared to the pure chitosan film, a significantly lower swelling degree, higher resistance to water vapor permeation and desired flexibility were recorded for the films with sufficient extract content. Interestingly, no considerable difference in the thermal stability of the pure chitosan and the blend films was detected in thermal analysis. In addition, effects of PBLLE on other mechanical and optical properties of the blend films were also examined in detail. [ABSTRACT FROM AUTHOR]

Abstract: BACKGROUND: High‐quality eggs in unified packaging are desired by egg production enterprises. Automatic orientation apparatus is frequently used to orient eggs uniformly to pointed‐end‐down position for packaging. However, such apparatus may not work accordingly if the eggs are stored under improper methods or for excessive storage time. To study the effect of egg freshness on the efficiency of automatic orientation process, the relationship between egg freshness and its orientation motions was investigated under different storage conditions. RESULTS: The results showed that as the storage time increased, centroid position and pointed‐end‐down turnover ratio decreased; other parameters such as eggs' obliquity at stationary state, horizontal deflection angle, speed, acceleration of axial motion, side‐slip angle and rolling distance increased. However, the effects of storage time on the guiding distance of the guide rod were not apparent. In addition, the higher the storage temperature, the greater the changes of the final orientation states of eggs on the conveyor line. If the eggs were to be oriented uniformly, they should be stored for less than 25, 16, 10 and 7 days at 10 °C, 18 °C, 26 °C and 34 °C, respectively, under a relative humidity of 75%. CONCLUSION: The experimental results presented in this paper are very useful for quality control and quality assurance in egg production enterprises. © 2017 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

The present paper reports on pectin based films modified with carboxymethyl cellulose intended for food packaging. The films are prepared by solvent‐casting method with different carboxymethyl cellulose content and cross‐linker concentration (Ca2+ ions) in the presence of glycerol as a plasticizer. FT‐IR spectra of the prepared films propose that carboxyl group from pectin are mainly involved in interactions with CMC, whereas −OH groups are mainly involved in self‐associated hydrogen bonding of neat polymers. Further, an addition of carboxymethyl cellulose improved mechanical properties compared to pure pectin films, while TGA analysis confirmed satisfying thermal stability regarding their potential application as packaging material. Finally, water vapor permeability values are in the range of 1.32 × 10−7 up to 2.03 × 10−7 g/m h Pa. [ABSTRACT FROM AUTHOR]

The potential of cold plasma as a food processing aid has been demonstrated for a range of processes and products. The potential applications of plasma technology are extensive and include microbial decontamination, pest control, toxin elimination, food and package functionalisation and many others. However, studies reported to date have principally been at laboratory scale. This paper discusses the status and challenges of transferring the technology to the industry. The major challenges discussed for adoption of atmospheric plasma as a food processing tool by industry are (1) demonstration of product/process specific efficacies; (2) development of process compatible technology designs and scale‐up; (3) effective process control and validation; (4) regulatory approval; and (5) consumer acceptance. [ABSTRACT FROM AUTHOR]

The difference in the heating penetration characteristics of product processed in retort by steam-air application and water immersion was studied. Fresh milkfish ( Chanos chanos) packed in dry pack and in oil medium, both in flexible pouches, was thermal processed to minimum F0 value of 7.77 at 121.1°C. Heat penetration values were recorded for each minute of processing with the aid Ellab ( TM 9608, Denmark) temperature recorder. Retort come up time to achieve 121.1°C was observed to be less in steam-air which invariably led to a lower Ball's process time (B) and the total process time (T) observed in steam-air as compared to water immersion. Obtained data were plotted on a semi-logarithmic paper with temperature deficit on x-axis against time on the y-axis. [ABSTRACT FROM AUTHOR]

ABSTRACT Systems provide value through their ability to fulfill stakeholders' needs. These needs evolve and often diverge from an original system's capabilities. Thus, a system's value to its stakeholders diminishes over time. Consequently, systems have to be periodically upgraded or replaced. Since replacement costs are often prohibitive, system adaptability is valuable. Adaptability entails the ability to modify an existing system or design of a system's architecture, such as changing, adding, removing, or replacing relevant elements as well as adjusting their reciprocal interactions. In 2008, Engel and Browning proposed a Design for Adaptability concept based on Architecture Option (AO) theory. AO fuses Financial Options and Transaction Cost theories, seeking to design systems for optimal lifetime value. They asserted that designers should balance the benefits of adaptability against its affordability. More modularity is not always better; the amount of modularity alone is an insufficient and even misleading cause of value. This follow-up paper reports on a project, aimed at enhancing the AO theory and validating its applicability within diverse industrial environments. Through interactions with practicing system developers, the AO model was simplified and a modified Black-Scholes model was adapted into the engineering domain and successfully practiced. Six case studies were conducted within: food packaging, machine tools, automotive, aerospace, communication, and optoelectronics industries. All six industrial participants estimated, among other improvements, over 15% benefits in (1) reducing systems' lifetime cost, (2) reducing systems' upgrade cycle-time, and (3) increased systems' lifespan. These results demonstrate the industrial applicability and validity of the AO theory. [ABSTRACT FROM AUTHOR]

The development of active packing materials has been focused on the incorporation of additives into the materials to afford more attractive and functional properties. In this paper, maize starch-based functional films were prepared by adding prebiotics into the starch matrix. It was shown that with the addition of prebiotics and a decrease in their molecular weight, the starch-based films became more soluble and more flexible. Specifically, the time for the waxy maize starch-based films to be dissolved in water was reduced from 150 to 10 s. This could be ascribed to the disruption of starch film integration by the water-soluble prebiotic, which enhanced the penetration of water to the films. Besides, the elongation at break of the films was increased from 15 to 46%, apparently due to the plasticization effect of the prebiotics. Moreover, the in vitro microorganism results indicated that the prebiotic activity of the functional films would not be affected by the film preparation (solution casting) process. These results demonstrated that starch-based functional films can be prepared with prebiotic activity and instant water-dissolution property. These films could be used as the packaging materials for water soaking foods, such as freeze-drying vegetables. [ABSTRACT FROM AUTHOR]

Primary aromatic amines (PAAs) can migrate from packaging into food from different sources such as polyurethanic adhesives used for the manufacture of multilayer films, which may contain residual aromatic isocyanates, or recycled paperboard, because of the presence of azo dyes in the printed paper massively used in the recycling process. In the present work, a reliable analytical method, exploiting a conventional high-performance liquid chromatography-(selected ion monitoring)-mass spectrometry system, for PAAs compliance assessment in food contact materials was developed as an effective alternative to the current standard spectrophotometric one, moving in this way from the screening to the accurate and selective quantitation perspective for the analysis of PAAs both in aqueous and acidic food simulants. The main validation parameters were verified achieving very satisfactory results in terms of linearity range, limit of detection (ranging from 0.1 to 1.0 µg kg−1) and quantitation (ranging from 0.1 to 3.6 µg kg−1), repeatability and accuracy. Suitability of the method was demonstrated for a wide range of commercial samples, chosen among different producers of the most common used food packaging plastic and paperboard categories and then analyzed to assess the risk related to PAAs migration. Finally, the method was also successfully exploited to monitor the evolution of potential PAAs migration during the industrial curing process of multilayer plastic laminates, prior to their release for delivery to the food industry end user. Copyright © 2014 John Wiley & Sons, Ltd. [ABSTRACT FROM AUTHOR]

The possibility of manufacturing edible packaging materials with tailored properties and low cost has attracted much interest. This work presents a new material for edible packaging made from flaxseed gum (FSG) and chitosan (Ch) loaded with zinc oxide nanoparticles (ZnO‐NPs). ZnO‐NPs are synthesized in situ during the preparation of the edible film. The Ch/FSG/ZnO‐NPs films are prepared by casting Ch in different ratios of FSG (12.5%, 25%, 37.5%, and 50%). The resulting films are evaluated for their physicochemical, mechanical, and barrier properties to determine their suitability for coating or packaging food or bioproducts. By studying the antimicrobial activities of the ZnO‐NPs loaded films, we can see that ZnO‐NP's concentration highly affects these activities. In addition, the FSG improves mechanical properties. Films developed by incorporating ZnO‐NPs are proposed to be appropriate for low‐moisture food and pharmaceutical products, which can reduce environmental problems associated with synthetic packaging. Consequently, Ch/FSG composite films have the potential to replace conventional packaging. [ABSTRACT FROM AUTHOR]

BACKGROUND: Most of the current materials used in food packaging are synthetic and non-degradable, raising environmental issues derived from the accumulation of plastics in landfills/waterways. The food industry increasingly needs eco-friendly sustainable materials that meet food-packaging requirements. Bacterial nanocellulose (BNC), a biopolymer obtained by fermentation, offers very good mechanical properties and the ability to carry and deliver active substances. However, its water-vapor permeability is too high for food-packaging applications. In this work, a layered biodegradable composite based on BNC and polyhydroxyalkanoate (PHBV) was produced, attempting to improve its overall barrier properties. Polyhydroxyalkanoate is a biopolymer with high degree of hydrophobicity and biodegradability, and is also obtained by fermentation. Wet BNC membranes produced by static culture were plasticized by impregnation of solutions of either glycerol (BNCgly) or polyethylene glycol (MW600) (BNCPEG). The plasticized BNC was then coated with PHBV solution dissolved in formic acid, and oven dried at 148 °C. RESULTS: Overall, PHBV coating on plasticized BNC reduced water vapor permeability significantly (from 0.990 to 0.032 g.μm.m-2.day-1.Pa-1) under 50% relative humidity. It increased the hydrophobicity (contact angle from 10-40° to 80-90°) but decreased the stiffness (from 3.1 GPa to 1.3 Gpa) of the composite. CONCLUSIONS: Overall, the mechanical and barrier properties of the layered composite obtained were considered suitable for food-packaging applications. The plasticizing (with glycerol or polyethylene glycol) of BNC significantly improved the mechanical performance and the PHBV coating reduced the water affinity (vapor and liquid state) on BNC. [ABSTRACT FROM AUTHOR]