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We consider a real-world scheduling problem arising in the colour printing industry. The problem consists in assigning print jobs to a heterogeneous set of flexographic printer machines and finding a processing sequence for the jobs assigned to each machine. The machines are characterised by a limited sequence of colour groups and can equip additional components (e.g. embossing rollers and perforating rolls) to process jobs that require specific treatments. The process to equip a machine with an additional component or to clean a colour group takes a long time, with the effect of significantly raising the setup times. The aim is to minimise a weighted sum of total weighted tardiness and total setup time. The problem derives from the activities of an Italian food packaging company. To solve it, we developed a greedy randomised adaptive search procedure equipped with several local search procedures. The excellent performance of the algorithm is proved by extensive computational experiments on real-world instances, for which it produced good-quality solutions within a limited computing time. The algorithm is currently in use at the company to support their weekly scheduling decisions. [ABSTRACT FROM AUTHOR]

Increased consumer demand for healthier product options and looming regulation have prompted many consumer goods brands to adjust the amount of sugar content in their product lines, including adding products with reduced sugar content or smaller package sizes. Even as brands adopt such practices, little guidance exists for how they should do so to protect or enhance their brand performance. This research studies whether and when sugar reduction strategies affect sales. The analysis of almost 130,000 product additions by nearly 80 brands over 11 years in the U.S. soda category shows that, on average, products with sugar content reductions perform comparably to similar products without reduced sugar content, while smaller package sizes perform better. Importantly, these effects depend substantially on product labeling, branding, and packaging decisions. By accounting for these contingent effects, this study establishes win–win conditions, in which brands realize higher volume sales while category-level sugar sales decrease. In doing so, the study sheds light on how marketing can bridge brands' sales objective with society's health focus, doing well and doing good simultaneously. [ABSTRACT FROM AUTHOR]

Utilizing the solution casting technique, polymer nanocomposites (PNCs) films including polyethylene oxide and chitosan (PEO/CS) doped with titanium dioxide nanoparticles (TiO2 NPs) as nanoceramic were successfully synthesized. The study investigated how varying TiO2 nanoparticle concentrations influenced the structural, optical properties, and antibacterial activity of the polymeric matrix. XRD patterns revealed an increase in the amorphous nature of the polymer blend as the content of TiO2 NPs inside the PEO/CS blend grew. The FT-IR analysis confirmed the interaction between TiO2 NPs and the PEO/CS blend. This confirmation is attributed to the observed vibrational changes upon the incorporation of TiO2 dopant into the polymer matrix. The UV–visible spectrum aided in the determination of optical energy band gaps (both direct and indirect), showing reductions in both Egd and Egin with higher TiO2 concentrations. SEM highlighted the partial compatibility between PEO/CS and TiO2, while transmission electron microscopy depicted spherical TiO2 NPs with diameters ranging from approximately 9 to 25 nm. Antimicrobial assessments indicated heightened efficacy in all nanocomposite samples compared to the pure PEO/CS composite, with a linear correlation to the quantity of TiO2 nanoparticles present. These findings strongly suggest the potential of these nanocomposites for food packaging applications. [ABSTRACT FROM AUTHOR]

Intelligent packaging (IP) is an enhanced version of traditional packaging systems, providing improved functionality. This technology enhances the communication of food packages with consumers by effectively indicating the shelf life, condition of food inside the package, and history of the product. This could increase the convenience of consumers and upgrade the product's safety. The IP system usually consists of an indicator system that gives an idea about the freshness of the product to the consumers. This color-changing indicator can be derived from natural sources such as fruits and vegetables, which contain pigments like anthocyanins, betalains, and curcumins. Sappan wood (Caesalpinia sappan L.) is a notable source of anthocyanin compounds, such as brazilin. The extract of Sappan wood, which could be extracted by various methods ranging from the traditional boiling method to the novel ultrasonic method, could be incorporated into a packaging film made from a biodegradable material like gelatin. The inclusion of this extract turns the normal gelatin film into a pH-dependent color-indicating film. The film changes color in response to pH shifts, which typically occur during food spoilage. Gelatin serves as a strong and compatible matrix for creating smart packaging films due to its solubility and compatibility with various natural extracts. By utilizing this underused resource, a smart packaging film can be developed, contributing valuable innovation to packaging technology. [ABSTRACT FROM AUTHOR]

In order to obtain food packaging film with better performance, whey protein concentrate (WPC) and egg white protein (EWP) were used as film‐forming substrates, and its film properties were modified by transglutaminase (TG). Then the effect of TG on the mechanical, physical, barrier, and microstructural properties of the WPC/EWP composite biodegradable film was investigated, and its preliminary application potential was explored. Compared to WPC and EWP films, WPC/EWP composite film had higher transmittance, tensile strength (TS), and thermal stability. Fluorescence results showed that the film experienced fluorescence quenching after TG treatment. Fourier transform infrared and x‐ray diffraction results showed that WPC and EWP had good compatibility in the biodegradable film, the hydrogen bond interaction of film was increased due to TG, resulting in an increase in TS. Meanwhile, the water vapor permeability and contact angle of WPC/EWP film treated with TG at 5 U/g protein increased by 28% and 76.1%, respectively. Besides, the WPC/EWP biodegradable film modified by TG (TG‐W/E) was applied as a coating film on cherry tomatoes, effectively reducing the weight loss rate during storage from 14.2% to 10.8%. Furthermore, indexes, such as solid content, spoilage rate, hardness, pH, and lycopene, showed that the film had a good preservation effect on cherry tomatoes. To conclude, the appropriate addition of TG has a positive effect on the film properties of the WPC/EWP biodegradable film, which is beneficial to the development and utilization of protein‐based film. WPC/EWP biodegradable film modified by TG has a great application prospect in extending the shelf life of fruit and vegetable. [ABSTRACT FROM AUTHOR]

Poly(butylene adipate‐co‐terephthalate) (PBAT) is popular because of its low cost, biodegradability, good processing properties, flexibility, and mechanical features. In this study, we explore the potential of PBAT‐based bioplastics by adding AgVO3 nanorods with PBAT to reduce costs. We produced nanocomposite films of PBAT reinforced with 1, 3, and 5 wt% of AgVO3 nanorods using solvent casting. The inclusion of AgVO3 in the structure of PBAT was investigated through Fourier transform infrared spectroscopy, x‐ray diffraction, and scanning electron microscopy. The nanocomposite films demonstrate excellent properties, surpassing those of single‐component blends, enhancing mechanical properties, and improving the barrier properties of nanocomposite films. The water vapor transmission rate of AgVO3 reinforced (5 wt%) nanocomposite films improved by 42.45% compared to pure PBAT films. The tensile strength of the PBA‐3 film was 37.19 MPa, exhibiting higher strength than the films produced from clean PBAT (19.73 MPa). The AgVO3‐reinforced films demonstrated increased resistance to moisture and water, as indicated by their higher water contact angle values (88.04°). Food‐borne bacteria like Staphylococcus aureus and Escherichia coli have been stable to the antibacterial activity of the nanocomposites on the addition of AgVO3.The potential applications of these nanocomposite films in food packaging are promising, offering a sustainable and effective solution to food preservation. Highlights: The AgVO3‐filled poly(butylene adipate‐co‐terephthalate) (PBAT) nanocomposite films exhibit superior mechanical, barrier, and resistance to moisture and water compared to neat PBAT films.The water vapor transmission rate of the film is significantly enhanced, with a 42.45% enhancement in films reinforced with 5 wt% AgVO3.AgVO3‐filled PBAT nanocomposites demonstrate effective antibacterial activity against Escherichia coli and Staphylococcus aureus. [ABSTRACT FROM AUTHOR]

This article explores the multifaceted potential of pullulan‐based films across food‐packaging, pharmaceutical, biomedical, and cosmetic applications. In food‐packaging, pullulan films serve as transparent, flexible, and high‐oxygen barrier materials, effectively preserving the freshness and quality of a wide range of fruits and vegetables. Edible pullulan films extend the shelf life and enhance food safety, while active pullulan films inhibit microbial growth and oxidation, thus supports food preservation. In the pharmaceutical industry, pullulan‐based films offer promising solutions for oral drug delivery, providing biodegradable and rapid disintegration for enhanced solubility and bioavailability of drugs. Additionally, due to their mechanical strength, biocompatibility, and antimicrobial properties, pullulan films demonstrate potential in wound dressings and tissue engineering applications. Furthermore, pullulan's utility extends to the cosmetic industry, where it is used widely in various ingredients in skincare products, cosmetics, and personal care items. Its moisturizing, stabilizing, and film‐forming properties make pullulan an attractive component in the industry. Future research directions should focus on cost‐effective production methods and expanding industrial applications to further enhance their effectiveness and versatility. This in‐depth analysis highlights the significant potential of pullulan‐based films across multiple industries and underscores the importance of continued research and development efforts to fully unlock their diverse applications and benefits. [ABSTRACT FROM AUTHOR]

BACKGROUND RESULTS CONCLUSION This study used single‐factor experiments and response surface methodology to optimize ultrasound time (10–50 min), particle size (0–80 mesh) and extraction time (60–180 min) for the ultrasound‐assisted extraction of rosemary essential oil (REO). The resulting REO (0–2.5%, w/w) was then incorporated into citrus pectin (CP) to prepare CP/REO composite films before determining their microstructure, mechanical, barrier and antioxidant properties, alongside their ability to improve the shelf life of chilled beef.A sonication time of 41 min, a crushing degree of 40 mesh and an extraction time of 135 min were optimum for extracting 1.91% of REO, with the essential oil also showing good antioxidant activity. Characterization of the composite film further revealed that CP had an excellent film‐forming ability and that REO was uniformly distributed in the pectin matrix through hydrogen bonding. The film displayed optimum mechanical and barrier properties at an REO concentration of 1.5% which also significantly enhanced antioxidant activity. Furthermore, the CP/1.5 REO film reduced the total viable count, delayed oxidative rancidity and maintained good color during beef storage, thereby extending the latter's shelf life by 6 days.The novel food packaging film could successfully maintain the quality of chilled meat. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

ABSTRACT Myrrh oleo‐gum‐resin (MOGR) is a natural substance that has a rich history of medicinal use due to its anti‐inflammatory, antimicrobial, and antioxidant properties. The present study reports on the fabrication and assessment of pectin and K‐carrageenan composite films infused with varying proportions (0.3%, 0.5%, and 0.7%) of MOGR. Morphological analysis of the film samples was conducted using Scanning Electron Microscopy (SEM) and Atomic Force Microscopy (AFM). The results indicated that the introduction of MOGR led to a notable increase in surface roughness. The SEM micrographs of the films showed that the MOGR addition had an important effect on the microstructure of the film. The surface hydrophobicity of the MOGR‐loaded films increased, as confirmed by the rise in the contact angle. Moreover, there was an increase in the thickness (0.062 ± 0.004–0.095 ± 0.006 mm) and opacity (1.24 ± 0.07–9.41 ± 0.24) of the films with the addition of MOGR; however, tensile strength (7.30 ± 0.50–4.92 ± 0.34 MPa), elongation at break (32.41% ± 1.0%–29.70% ± 0.24%), and barrier properties decreased. Additionally, a rise in MOGR concentration corresponded to a rise in overall color difference ΔE (0.77 ± 0.03–5.09 ± 0.49) of the films. Notably, the incorporation of MOGR led to an increase in the antioxidant activity of the composite films, indicating potential applications in functional packaging materials. [ABSTRACT FROM AUTHOR]

Approximately one-third of the world's food production, i.e., 1.43 billion tons, is wasted annually, resulting in economic losses of nearly USD 940 billion and undermining food system sustainability. This waste depletes resources, contributes to greenhouse gas emissions, and negatively affects food security and prices. Although traditional packaging preserves food quality, it cannot satisfy the demands of extended shelf life, safety, and sustainability. Consequently, active packaging using biopolymer matrices containing antioxidants and antimicrobials is a promising solution. This review examines the current advancements in the integration of carbon quantum dots (CQDs) into biopolymer-based active packaging, focusing on their antioxidant and antimicrobial properties. CQDs provide unique advantages over traditional nanoparticles and natural compounds, including high biocompatibility, tunable surface functionality, and environmental sustainability. This review explores the mechanisms through which CQDs impart antioxidant and antimicrobial activities, their synthesis methods, and their functionalization to optimize the efficacy of biopolymer matrices. Recent studies have highlighted that CQD-enhanced biopolymers maintain biodegradability with enhanced antioxidant and antimicrobial functions. Additionally, potential challenges, such as toxicity, regulatory considerations, and scalability are discussed, offering insights into future research directions and industrial applications. This review demonstrates the potential of CQD-incorporated biopolymer matrices to transform active packaging, aligning with sustainability goals and advancing food preservation technologies. [ABSTRACT FROM AUTHOR]

In the food packaging industry, ventilated corrugated paperboard boxes are crucial for sustainable transport of fresh products. While these boxes' ventilation holes advance air circulation, they also impact the material's compression or buckling strength. Variations in hole geometry and location affecting this strength are explored, considering the composite material, multi-layered structure. Traditional mechanical analyses, which often require simplifications, may not fully capture this complexity, leading to less accurate predictions of the paperboard's strength. To address these challenges, a machine learning (ML) approach was utilized, employing the Light Gradient Boosting Machine (LGBM) to develop a predictive model for the buckling strength of corrugated paperboard boxes with ventilation cutouts. This physics-informed ML model, trained on a compression dataset resulting from experimental tests for plates with a single cutout in three shapes and Finite Element Method (FEM) simulations for plates with various patterns of circular cutouts, provides highly accurate estimates of the plates' buckling strength. It achieved 91.7% accuracy on experimental data and 94.68% on FEM simulation data, showcasing its reliability. A new tool for predicting the buckling strength of corrugated paperboard is provided by this research, along with insights that can inform the design of more sustainable packaging solutions. Furthermore, the methodology and findings have broader applications, potentially benefiting sectors like aerospace and construction, where similar structural materials are used. • ML predicted compression strength of sustainable VCP plates with high efficiency. • Improved VCP design reduces package's material waste in distribution cycles. • Shape, size, location, & pattern of cutouts influence VCP plate buckling strength. • ML ranks factor importance, efficiently enhancing VCP box designs. • Findings apply to various scales and industries beyond packaging. [ABSTRACT FROM AUTHOR]

Food safety has recently become a widespread concern among consumers. Surface-enhanced Raman scattering (SERS) is a rapidly developing novel spectroscopic analysis technique with high sensitivity, an ability to provide molecular fingerprint spectra, and resistance to photobleaching, offering broad application prospects in rapid trace detection. With the interdisciplinary development of nanomaterials and biotechnology, the detection performance of SERS biosensors has improved significantly. This review describes the advantages of nanomaterial-based SERS detection technology and SERS's latest applications in the detection of biological and chemical contaminants, the identification of foodborne pathogens, the authentication and quality control of food, and the safety assessment of food packaging materials. Finally, the challenges and prospects of constructing and applying nanomaterial-based SERS sensing platforms in the field of food safety detection are discussed with the aim of early detection and ultimate control of foodborne diseases. [ABSTRACT FROM AUTHOR]

This study involved producing aerogels using activated carbon (AC) and nanocellulose (NC). Two distinct structured composites, AC composite aerogel (ACCA) and NC composite aerogel (NCCA), were developed by separately mixing AC and NC with identical proportions of cross-linked biopolymers: hydroxypropyl methylcellulose (HPMC), methylcellulose (MC), and chitosan (C). These aerogels were evaluated for their capability to adsorb ethylene gas through batch experiments, while the physical and chemical characteristics were thoroughly examined to determine their feasibility of removing ethylene. The resulting ACCA and NCCA aerogels exhibited low densities of 0.094 g cm−3 and 0.077 g cm−3, respectively, coupled with high porosity ranging between 95 and 96%. During the ethylene adsorption test, NCCA exhibited superior ethylene removal rates (~14.88–16.77 mL kg−1) compared to ACCA (~13.57–14.97 mL kg−1). Specifically, NCCA achieved a removal efficiency of 83.86% compared to 74.64% for ACCA. Kinetic model fitting yielded high R2 values ranging from 0.97 to 0.98 with the Lagergren kinetic model. These findings suggest the potential of composite aerogels to be incorporated into food packaging materials for dynamic ethylene capture, independent of environmental conditions, thereby providing promising routes for further development. [ABSTRACT FROM AUTHOR]

The escalating environmental concerns associated with conventional plastic packaging have accelerated the development of sustainable alternatives, making food packaging a focus area for innovation. Bioplastics, particularly polyhydroxyalkanoates (PHAs), have emerged as potential candidates due to their biobased origin, biodegradability, and biocompatibility. PHAs stand out for their good mechanical and medium gas permeability properties, making them promising materials for food packaging applications. In parallel, zinc oxide (ZnO) nanoparticles (NPs) have gained attention for their antimicrobial properties and ability to enhance the mechanical and barrier properties of (bio)polymers. This review aims to provide a comprehensive introduction to the research on PHA/ZnO nanocomposites. It starts with the importance and current challenges of food packaging, followed by a discussion on the opportunities of bioplastics and PHAs. Next, the synthesis, properties, and application areas of ZnO NPs are discussed to introduce their potential use in (bio)plastic food packaging. Early research on PHA/ZnO nanocomposites has focused on solvent-assisted production methods, whereas novel technologies can offer additional possibilities with regard to industrial upscaling, safer or cheaper processing, or more specific incorporation of ZnO NPs in the matrix or on the surface of PHA films or fibers. Here, the use of solvent casting, melt processing, electrospinning, centrifugal fiber spinning, miniemulsion encapsulation, and ultrasonic spray coating to produce PHA/ZnO nanocomposites is explained. Finally, an overview is given of the reported effects of ZnO NP incorporation on thermal, mechanical, gas barrier, UV barrier, and antimicrobial properties in ZnO nanocomposites based on poly(3-hydroxybutyrate), poly(3-hydroxybutyrate-co-3-hydroxyvalerate), and poly(3-hydroxybutyrate-co-3-hydroxyhexanoate). We conclude that the functionality of PHA materials can be improved by optimizing the ZnO incorporation process and the complex interplay between intrinsic ZnO NP properties, dispersion quality, matrix–filler interactions, and crystallinity. Further research regarding the antimicrobial efficiency and potential migration of ZnO NPs in food (simulants) and the End-of-Life will determine the market potential of PHA/ZnO nanocomposites as active packaging material. [ABSTRACT FROM AUTHOR]

Solution blow spinning (SBS) is a versatile and cost-effective technique for producing nanofibrous materials. It is based on the principles of other spinning methods as electrospinning (ES), which creates very thin and fine fibers with controlled morphologies. Polylactic acid (PLA), a biodegradable and biocompatible polymer derived from renewable resources, is widely used in biomedical fields, environmental protection, and packaging. This review provides a theoretical background for PLA, focusing on its properties that are associated with structural characteristics, such as crystallinity and thermal behavior. It also discusses various methods for producing fibrous materials, with particular emphasis on ES and SBS and on describing in more detail the main properties of the SBS method, along with its processing conditions and potential applications. Additionally, this review examines the properties of nanofibrous materials, particularly PLA-based nanofibers, and the new applications for which it is thought that they may be more useful, such as drug delivery systems, wound healing, tissue engineering, and food packaging. Ultimately, this review highlights the potential of the SBS method and PLA-based nanofibers in various new applications and suggests future research directions to address existing challenges and further enhance the SBS method and the quality of fibrous materials. [ABSTRACT FROM AUTHOR]

Poly(vinyl alcohol) (PVA)-based films have drawn significant attention owing to their potential applications in various industries. The application of wax to PVA films enhanced their resistance to dissolution and water infiltration. Nevertheless, waxed PVA films often exhibit inadequate mechanical properties owing to crack formation. In this study, we evaluated the impact of glycerol as a plasticizer in varying concentrations of Carnauba wax (CW). The addition of glycerol to the PVA/CW blend led to enhanced mechanical properties compared to the blend without glycerol. The functional group and morphology of the blends confirm glycerol compatibility with PVA/CW films. Glycerol was fully dispersed to form a consistent polymer matrix and equally improved the film's contact angle. Furthermore, the thermal property from differential scanning calorimetry and thermogravimetric analysis highlights the plasticizing effect of glycerol in PVA/CW films, potentially broadening their use in food packaging and wrapping applications. [ABSTRACT FROM AUTHOR]

Bisphenol A (BPA), a known endocrine disruptor, is commonly used in food containers and packaging. Recently, alternatives such as bisphenol AF (BPAF), bisphenol B (BPB), and bisphenol E (BPE) have been introduced to replace BPA. However, these substitutes have been reported to exhibit toxicity levels similar to BPA. In this study, we developed and validated a method for the analysis of trace bisphenols (BPA, BPAF, BPB, and BPE) in food using immunoaffinity column (IAC) clean-up. The method demonstrated satisfactory accuracy and precision. We applied this validated method to analyze 56 carbonated beverage samples and 30 canned tuna samples. In the carbonated beverages, average concentrations of BPA and BPAF were 0.4 and 0.2 μg kg−1, respectively. In canned tuna, BPA and BPAF were found at average concentrations of 22.2 and 0.7 μg kg−1, respectively, while BPB and BPE were not detected in any samples. Estimated exposure levels ranged from 0.13 to 0.18 ng kg bw−1 day−1 in the general population and from 205.2 to 232.0 ng kg bw−1 day−1 among consumers. The commercial IAC-based analytical method used in this study can contribute to the safety management of BPA, BPAF, BPB, and BPE. [ABSTRACT FROM AUTHOR]

As an alternative to bisphenol A (BPA), bisphenol S (BPS) has been used as an ink developer in thermal paper products including price labels on food packaging which have been suggested as the sources of BPS found at high levels in packaged fish samples. BPS in the printed price labels glued onto the outside of plastic film could migrate indirectly from the printed surface through the paper, adhesive and film into the food. In order to investigate if price labels could also be the sources of BPS detected in the meat samples in our previous studies, meat and other food samples packaged under different conditions were collected, and BPS in these samples together with the price labels on the corresponding packaging were extracted with solvent followed by solid phase extraction and stable isotope dilution LC-MS/MS analysis. BPS was detected at very high levels (161.7–222.4 µg/cm2) in all the five sticker type of price labels, indicating BPS being the dominant if not the sole ink developer. BPS was also detected in all the 26 continuous roll type of price labels but at very low levels (0.017–18 ng/cm2), indicating that the dominant ink developer is likely one of the other alternatives, rather than BPS. Despite BPS being detected in all price labels on packaging of fish, meat, and cheese samples, BPS was not detected or detected in only a few fish, meat, and cheese samples at levels considerably lower than the current EU specific migration limit (SML) of 50 ng/g food for BPS authorised under Regulation (EU) 10/2011. [ABSTRACT FROM AUTHOR]

This study describes the development of ulvan films blended with selected concentrations of carnauba (Copernicia prunifera) wax (0%, 5%, 10% and 15% w/w) to modify its hydrophilic nature. The effects of carnauba wax on the physical, chemical, and mechanical properties of the films were studied. Attenuated Total Reflection Fourier Transform Infrared (ATR-FTIR) spectrum evidenced the presence of uronic acid carboxyl groups, ester sulfate groups, and the vibrational modes associated with C-O groups in the glycosidic linkage between rhamnose and glucuronic acid, which constitute the characteristic ulvan bands. Higher wax concentrations led to lower intensity of transmission peaks in the range of 3500 cm-1 to 3200 cm-1, indicating an increase in the films' hydrophobicity. This enhanced hydrophobicity is further supported by contact angle measurements, where the wax-free film (CC0) exhibited a contact angle of 51.85 ± 1.61° (hydrophilic), while the film with 15% wax (CC15) showed a contact angle of 66.64 ± 2.15° (hydrophobic). Additionally, a maximum reduction in the solubility of films with 10% carnauba wax compared to wax-free films. Meanwhile, both tensile strength and elongation at break show negligible changes regardless of carnauba wax presence. The findings indicate that carnauba wax-enriched ulvan films enhance hydrophobicity without compromising mechanical integrity, highlighting its potential for use in food packaging applications. [ABSTRACT FROM AUTHOR]

The article discusses lessons from edible packaging policies and child poisonings. Topics include cannabis-related policies that can impact both cannabis business practices and cannabis use-related risks, public health effects of cannabis edible packaging policy, and public health effects as cannabis policies evolve.

Natural dyes that are pH-responsive, such as anthocyanin, have been incorporated into intelligent film packaging for food spoilage detection. However, the stability of anthocyanin in a single composite film remains a challenge. Hence, this study aimed to develop a multilayer chitosan-gelatin-agar intelligent film with roselle anthocyanin extract as a pH biosensor for the spoilage of red snapper fish. The chitosan-gelatin-agar bilayer film with different concentrations of roselle anthocyanin extract (2, 4, and 6% w/v) was developed. The selected roselle anthocyanin extract concentration (4% w/v) was further developed into a single composite, bilayer, and triple-layer intelligent films. The physicochemical, mechanical, and light barrier properties of the intelligent films were analysed. The triple-layer film with 4% w/v of roselle anthocyanin extract was stored with red snapper fish for 7 days at 4 °C. The triple-layer intelligent film with roselle anthocyanin extract showed the lowest thickness (0.15 mm) and water solubility (33.88%) than single composite and bilayer film. It also demonstrated good mechanical properties (13.42 MPa tensile strength and 25.53% elongation at break), a high UV-Vis light barrier, and distinct colour changes under different pH environments. Visible colour variation was also observed in the triple-layer film with roselle anthocyanin extract from dark red (day 0) to pale red with a hint of green (day 6) as the total volatile basic nitrogen levels of fish exceeded the threshold of 20 mg/100 g. This indicates the potential of the triple-layer chitosan-gelatin-agar film with roselle anthocyanin extract as an intelligent film for monitoring the freshness of fish during storage. [ABSTRACT FROM AUTHOR]

The anthocyanin extracts (AE) from different sources were commonly used in preparing an indicator film to reflect food freshness, as AE contained rich anthocyanins which acted as the pH-sensitive ingredient. Therefore, this study aimed to compare the impact of AE sources (including rosella extract (RE), Lycium ruthenicum Murray (LE), and mulberry extracts (ME)) on the film properties and pH-sensitivity of konjac glucomannan/zein (KZ) composite film. Results showed that the three AEs had significantly different anthocyanin species and total contents, contributing to their different color changes in response to the pH changes. Some film property changes were not affected by the different AE, but mostly, different film property changing extents were observed, such as thickness, color, mechanical properties, hydrophilicity, antioxidant property, and water vapor permeability. This indicated that the hydrophilic plasticizing and void-filling effects of the anthocyanin were impacted by the anthocyanin structure. On the other hand, the impact of AE sources on the pH sensitivity and volatile ammonia sensitivity of the films was significantly different, mainly relating to both anthocyanin contents and composition. Finally, the KZ film with LE addition of 10% was suggested to be applied in the intelligent food packaging, as the addition of anthocyanin was relatively low and the film had both good pH sensitivity and film properties. [ABSTRACT FROM AUTHOR]

Double emulsion consists of two interfacial layers which can encapsulate both hydrophilic and lipophilic substances within a single carrier. Besides encapsulation, double emulsion has also been used to modify the sensorial properties of food products. However, at the same time, double emulsion is susceptible to destabilization under environmental stresses and long-term storage. In this paper, recent articles on double emulsion were critically highlighted in terms of production, composition, and stabilization. With current existing fundamental knowledge about double emulsion, this paper aims to review the utilization of double emulsion for food application to bring potential benefits, stability, and future application. The stability of double emulsion during production and storage was affected by the production method, composition, and temperature control. In terms of food application, double emulsion has been successfully applied in fat-reducing products, food encapsulation, fortification, preservation, edible food packaging, etc. The recent insights in forming stable storage of double emulsion with food-grade emulsifiers have also been discussed in this review paper. In the future, the efforts in mitigating the destabilization behaviour of double emulsion might be beneficial in boosting the applications of double emulsion in bigger markets. [ABSTRACT FROM AUTHOR]

Anthocyanins, a type of phenolic compound, are found in plants. They are high-value food and pharmaceutical ingredients with improved health benefits and biological functions. However, there are certain drawbacks to using anthocyanins in the food and pharmaceutical industries, such as low stability and vulnerability to severe environmental conditions such as light, pH, temperature, and oxygen which could have a significant impact on the health-promoting properties. Encapsulation is one of the most preferred processing methods since it helps preserve the health benefits of anthocyanin. Choosing an appropriate strategy entails consideration of processing parameters, equipment availability, and application aims. Electrospun nanofibers were used as a novel platform for anthocyanin encapsulation. Because of their superior properties, they can improve the encapsulation efficiency, bioactivity, and bioaccessibility of anthocyanin. The current review examines the chemical structure of anthocyanin and the principles and advantages of electrospinning as an encapsulating method in depth. Finally, the current limitations and opportunities for advancing electrospinning in food packaging and medicine delivery are explored. [ABSTRACT FROM AUTHOR]

Bacterial cellulose (BC) and poly(vinyl alcohol) (PVA) stand out among biodegradable polymers to be inserted in the food packaging sector; these can have their properties enhanced when mixed with each other or with the addition of additives (antioxidants). This work initiated a study with BC/PVA blends incorporated with antioxidant food complex (EXT), using concentrations of 0, 1.08, 2.14, and 4.30 g/L of EXT in the fermentation medium. Blends produced were evaluated for water retention capacity, chemical structure, morphology, crystallinity, thermal stability, antioxidant activity, and permeability to water vapor. Pure and incorporated blends did not show a significant difference in water retention capacity and morphology. However, incorporated blends showed alteration in the infrared spectrum, decreased crystallinity, thermal stability, permeability to water vapor, and increased antioxidant activity. These results confirm the incorporation of EXT and make the blends promising against moisture and oxidative reactions in the food packaging sector. [ABSTRACT FROM AUTHOR]

In the current study, three different carboxylic acids were incorporated as a cross-linker into the blend films of polyvinyl alcohol (PVA) and basmati rice starch (BRS) at a 70/30 ratio and plasticized with glycerol. The cross-linking succeeds through the creation of ester bonds between the free hydroxyl groups of PVA/BRS and the C = O groups. The effect of this cross-linking on physicochemical properties (film thickness, retraction ratio, moisture content, water absorption, and water vapor permeability) and optical (transmittance and color analysis), antimicrobial, and antioxidant properties was assessed. The current findings showed that COA incorporation into the PVA/BRS blend films demonstrated better hydrophobicity and excellent UV light-blocking properties. The incorporation of COA has no impact on radical scavenging activity; however, the cinnamic acid- and benzoic acid-containing films at higher percentages possess antimicrobial properties. FTIR studies confirm the existence of hydrogen bonding interactions among the PVA/BRS blend film and COA. The study encompasses the swelling properties of the blend film in water, brine, and seawater. The cast blend films can be utilized for the packaging purposes of foodstuffs. [ABSTRACT FROM AUTHOR]

In this study, Polyvinyl Alcohol (PVA)/Sodium Caseinate (NaCAS) were cross‐linked by mixing with Lactic acid (LA) in different proportions (0.5%, 1%, 2%, and 4%). Composite films were obtained from the prepared solutions using the solution casting method. The obtained composite films were appeared as slightly opaque and lightly yellowish, but mostly transparent. As the amount of LA increased, the polarized microscope surface images of the composite films became rougher. It was explained that cross‐linking occurred with the aldehyde groups (CHO) determined in the Fourier transform infrared spectroscopy (FTIR) analysis. The increasing 5% weight loss temperature of the films because of cross‐linking also increased the thermal strength. In X‐ray diffraction analysis (XRD), the 2θ peak intensity of the 2% LA‐added film, which had the highest cross‐link density, was indicated to be the lowest. It was reported that 4% and above the LA contribution rate negatively affects the physical and mechanical properties of the PVA/NaCAS matrix. The pure PVA/NaCAS film had 30.08 MPa tensile strength and 1.49% tensile strain. The film with 2% LA added showed the tensile strength value closest to the pure film with 23.89 MPa. With a 6.52% value, the film containing 2% LA showed the lowest moisture retention behavior. Pure PVA/NaCAS film, which has a hydrophilic structure with a contact angle of 57°, gained hydrophobic ability with the addition of LA. The 1% LA‐added film exhibited the highest hydrophobic behavior with a contact angle value of 99°. With the LA additive, an increase in the contact angle values of the composite films was observed between approximately 61% and 74%. In addition, the water vapor permeability (WVTR) with 582.37 g/m2 day value of pure PVA/NaCAS composite film decreased after the addition of LA. It was degraded to 322.72 g/m2 day WVTR value in the 1% LA‐added film. 100% antibacterial activity against both E. coli and S. aureus was observed in composite films containing 1% or more LA additive. The resulting films were suggested to be used as active food packaging with antibacterial effects. Highlights: LA can be used as a crosslinking agent for PVA/NaCAS blends.2% LA contribution has shown the highest cross‐linking density.4% LA and higher LA contribution would negatively affect the mechanical properties of the matrix.High antibacterial activity was obtained against both E. coli and S. aureus in films containing 1% or more LA. [ABSTRACT FROM AUTHOR]

This research systematically explores the use of corn stover (CS) with polypropylene (PP) and modified polypropylene (MPP) for sustainable food packaging. MPP is produced via melt mixing with dicumyl peroxide followed by maleic anhydride. The study aims to assess the potential of these biomass composites in eco‐friendly packaging applications. Our comprehensive evaluations include crystalline behavior, water absorption rate, contact angle, water vapor permeation coefficients, and oxygen transmission rates. Notably, at 20% CS content, the tensile strength of the MPP/CS composite material is about 120% higher than PP/CS composites. We also observed that CS significantly alters key properties of PP and MPP. The weight loss analysis of vegetables and water vapor transmission rate tests indicate that the MPP/CS composite film with 20% CS has the best effect on water vapor barrier and preservation of vegetables. Additionally, microbial growth analysis reveals that Escherichia coli and Staphylococcus aureus grow less abundantly on composites with lower CS contents, and MPP/CS composites show reduced microbial growth compared to PP/CS. This integrated study demonstrates the optimization of composite material performance through CS variables, revealing innovative potential for CS in enhancing PP and guiding the design of future sustainable packaging materials. Highlights: 20% CS in MPP/CS boosts tensile strength by 120% versus PP/CS composites.20% CS in MPP/CS gives optimal water vapor barrier and veggie preservation.MPP/CS reduces E. coli and S. aureus growth better than PP/CS, especially at low CS.MPP's functional group enhances CS compatibility, dispersion, structure, and crystallinity.Corn stover‐reinforced PP composites offer a sustainable, eco‐friendly packaging option. [ABSTRACT FROM AUTHOR]

A novel approach for reducing mercury content in fish meat during post‐packaging storage is developed to extend the margin of their safe consumption. It involves employing a single‐component aqueous medium containing cysteine, as the active agent responsible for displacing mercury from fish proteins and its stabilization in the medium without the need for pH adjustments. The mercury removal efficiency depends on the cysteine concentration and its ratio to fish muscle. Using 1.2 wt% cysteine enables a reduction of mercury in canned Albacore tuna by 25–35%, depending on the fish product type and the exposure time of up to 2 weeks. The potential for the successful application of the developed method in active food packaging solutions is studied for the simultaneous or subsequent purification of the extraction solution through adsorption. Using thiolated silica could potentially enable the extraction process but it is shown that the presence of cysteine significantly hinders the adsorption. [ABSTRACT FROM AUTHOR]

This study developed a freshness indicator based on poly(vinyl alcohol) (PVA) and a biohybrid (BH) of Laponite® and anthocyanins adhered to linear low‐density polyethylene (LLDPE) using cold atmospheric plasma (CAP). LLDPE was treated with CAP for 0 to 300 s, which resulted in an increased surface energy, characterized by an important increase in its polar component up to 120 s of treatment, due to the formation of polar groups on the surface of LLDPE. No changes in mechanical properties and water vapor permeability of LLDPE were observed. LLDPE–PVA–BH films were more homogeneous if BH was added before the acidification of the film‐forming solution due to more negative zeta potential and lower particle size of BH in basic medium. Indicators made with BH were able to maintain color after 8 weeks of exposure to light, while those made with anthocyanin extract had fully degraded after 3 weeks. The freshness indicator's color changed from purple to blue and finally to green when exposed to ammonia hydroxide (30% NH3) and from purple to blue when exposed to a simulant liquid of spoiled meat (0.03% NH3). Similar color variance was observed when the indicator was applied to monitor shrimp freshness, changing from purple to blue when the shrimp pH reached pH 7.6. Thus, bilayer films of LLDPE–PVA and natural BH produced using CAP have potential food packaging applications. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

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Recently, replacing plastic packaging materials with biobased alternatives has been trending in the field of food packaging. The role of food packaging materials is to contain and protect the product throughout the supply chain, and the most used materials for this are polyolefins due to their functionality and affordability. However, environmental awareness and the new regulations and restrictions have been strong drivers to push the development towards biobased materials. In this study, the feasibility and potential of biowaxes used as a dispersion barrier coating formulation material were examined. Four commercial biowaxes were selected for the study, and their nano‐ and crystalline structures were determined by wide‐angle X‐ray scattering (WAXS). The biowaxes were melted and dispersed into a stable water‐based dispersion. Barrier coating formulations were prepared using two different polymer dispersions mixed with the waxes and additives. A fibre substrate was coated with the prepared formulations, and their barrier properties were studied. The properties of biowax‐containing coatings showed similar or minor improvements compared to the reference. However, foldability was especially improved in the biowax sample. Interestingly, this sample contained wax, which was structurally most stable, presenting an orthorhombic phase in all studied states. Based on our results, introducing biowax materials is a viable solution to replace part of the formulation materials and adjust the barrier performance of existing dispersion polymers. Our results also suggest that the nanostructure of waxes might play a role in an optimal solution. However, all these observations deserve more studies, and the share of biowax in barrier coatings will need further optimisation in the future. [ABSTRACT FROM AUTHOR]

Food packaging plays a crucial role in product storage, transportation and distribution. This study is dedicated to the development of high barrier blends for food packaging through the melt blending of polyethylene terephthalate (PET) and polyethylene 2,6‐naphthalate (PEN). The blends underwent comprehensive characterization involving chromaticity analysis, DSC, FTIR and XRD. Results indicated that the blend comprising 30 wt% PEN and 70 wt% PET exhibited superior structural properties, making it suitable for the production of beverage packing bottles. To evaluate the bottle properties, SEM, AFM, TG analysis and permeability testing were conducted. Comparatively, the barriers to O2, CO2, and water vapour of PEN/PET bottles were 3.52‐fold, 7.36‐fold and 2.25‐fold higher than PET bottles, and the mechanical properties and UV blocking properties have also improved. The PEN/PET bottles exhibited good thermal stability, with thermal shrinkage temperature and initial decomposition temperature at 87.5°C and 254°C, significantly higher than PET bottles (p < 0.05). Interestingly, the thermal shrinkage rate of PEN/PET bottles was measured at 87.5%, notably lower than that of PET bottles at 90.9%, indicating that PEN/PET bottles had good thermal stability. Additionally, beverage stored in PEN/PET bottles demonstrated lower dissolved oxygen content, suggesting promising applications for PEN/PET bottles in beverage packaging. [ABSTRACT FROM AUTHOR]

Consumers and food industry stakeholders have expressed great interest in using simple, non‐destructive and inexpensive methods to control/maintain or monitor the freshness of perishable foods. The idea of smart packaging has been introduced to address these requirements satisfactorily, revolutionizing conventional food packaging. Vaccinium corymbosum (VC)–based carbon dots (CDs) and anthocyanin were matrixed on gelatin (GEL) to fabricate smart packaging film. The VC biowaste–derived carbon dots (VC‐CDs) were characterized using photoluminescence, fluorescence spectrometry, FTIR, antibacterial/antioxidant potential, TEM and XPS analysis. Fabricated films were subjected to physico‐chemical, antioxidant and optical properties, SEM, TGA simulation and in vivo food model system. The VC‐CDs exhibited excellent functional properties like ultraviolet (UV) blocking and antibacterial properties. The reinforcement with 1.5% VC‐CDs and 6% VC anthocyanins (VCA) in the GEL polymer matrix improved UV blocking (> 189%) properties and showed potent antioxidant potential (> 164%) compared to the neat GEL film. In vivo food packaging (minced pork, fish and shrimp) with films has shown that indicator films work efficiently and non‐destructively and monitor real‐time freshness. The GEL/VC‐CDs/VCA‐based active and intelligent films are expected to be applied as multifunctional nanocomposite packaging materials that can indicate quality changes in real time, maintain quality and prolong the shelf life of packaged foods. [ABSTRACT FROM AUTHOR]

Vibrations during transportation often cause mechanical damage to fresh produce. Addressing or mitigating this damage requires efficient packaging solutions that maintain fresh produce integrity during transit, thereby preserving produce quality and market value. This study investigates the effects of various transportation profiles and packaging designs on apple bruising using simulated truck vibrations. Two apple varieties, Fuji and Jonagold, were packaged in corrugated paperboard boxes with paper pulp trays, plastic crates with paper pulp trays, corrugated paperboard boxes with volume packing and plastic crates with volume packing, all commercial apple packaging. The packaged apples were exposed to two random vibration profiles: leaf spring and air ride suspensions, both set at four different intensities ranging from 0.2 to 0.7 Grms for 1, 3 and 5 h. The findings revealed that both packaging type and vibration parameters significantly influenced apple bruising. Especially, plastic crates with paper pulp trays led to the most severe bruising, whereas corrugated paperboard boxes with volume packing afforded the most protection. Regardless of the packaging design, leaf spring suspension resulted in more apple bruising compared to air ride suspension. The findings of this study provide practical insights for packaging engineers to mitigate the apple bruising during transportation. [ABSTRACT FROM AUTHOR]

Biogel‐based ionic devices have emerged as versatile platforms for broad applications in wearable electronics, healthcare monitoring and bioelectronic interfaces. Electronic functions derived from fully edible natural soft materials are particularly attractive to allow low cost, green, biocompatible and biodegradable devices in biomedical areas as well as smart food package. This work presents a gummy‐inspired protein eutectogel by simply soaking gelatin hydrogels into solutions of natural deep eutectic solvent (NADES) consisting of sorbitol and citric acid to allow solvent exchange. Compared with the gelatin hydrogel, this natural eutectogel (NEG) exhibited anti‐drying and anti‐freezing performance, remarkably improved adhesiveness, room temperature degradability, as well as high mechanical toughness. The soaking conditions were investigated to tune the softness and ionic conductivity of the NEG, which revealed that the water content and acid ratio could significantly impact on the gel properties. Additionally, the eutectogel thin film exhibited good humidity sensing capability with a wide linear detection range (22%–98% RH), in which a soft patch was further demonstrated for breath test to detect various respiration frequencies. Thus, we believe the concept of NEG combining biopolymers and NADES can be explored in a broad range of soft devices for sensing, bio‐adhesives, energy supply or drug delivery. [ABSTRACT FROM AUTHOR]

Porous starch is a type of modified starch that recently gained interest and continuous innovation in food applications. It provides high surface area, great absorption, and protection for active compounds from degradation with controlled release ability. Porous starch is generally produced by different treatment including physical, chemical, enzyme, or their combination and various type of starches. However, production and characterization of porous sago starch is still scarce. This research aimed to, (i) produce porous sago starch using three different pre-treatment methods in combination with ultrasonic and enzymatic treatments, and (ii) characterize the morphology and physicochemical properties of porous sago starch produced by these methods. Microwave, heat moisture and freeze-thaw treatments were used to pre-treated native sago starch, followed by an ultrasonic and enzyme hydrolysis process. The application of freeze-thaw pre-treatment, ultrasonic treatment, and enzyme treatment (FT) resulted in the formation of pore structures on the surface of the granules and the disruption of the double helix bond, as indicated by the lowest value of 0.97 at a band ratio 995/1022 cm− 1. Prior to pore formations, the FT sample had the highest absorption capacity for water and oil at 37.04% and 108.74%, respectively. The enthalpy of gelatinization (ΔH) is significantly lower in treated samples (range 2.98–3.13 J/g) compared to the native (3.32 J/g). Regardless of the variation treatments applied, the crystallinity value of all samples remained unchanged, which corresponds to the peak ratio 1047/1022 cm− 1. The morphology and physicochemical experiments demonstrate that porous sago starch has significant potential as an active compound carrier and could be used in food packaging application. [ABSTRACT FROM AUTHOR]

This study aimed to produce Plantago major seed gum (PMSG) and carboxymethyl cellulose (CMC) antimicrobial nanocomposite film by adding Cerium oxide nanoparticles (CeO2 NPs) (2.5 and 5%W/W) as reinforcing additive and Fenugreek seed essential oil (FSEO) (4 and 8%W/W) as a bioactive agent. The nanocomposite films were prepared by casting method, and moisture content, moisture absorption, opacity, water vapor permeability (WVP), antimicrobial activity, and antioxidant properties of them were examined. FTIR, FESEM, XRD, and TGA tests were carried out to study the morphology, crystalline structure, and thermal stability of films, respectively. Moreover, mechanical properties, for instance, tensile strength (TS), elongation at break (EB), and thickness of the films, were measured. The results indicated that adding CeO2 NPs improved the mechanical properties and formed new crystalline structures on the nanocomposite films. The inclusion of 5% CeO2 NPs and 8% FSEO had a significant reduction in moisture content and moisture absorption (p < 0.05). Besides, FSEO addition did not have a significant effect on the WVP amount (p > 0.05). However, adding CeO2 NPs and FSEO caused a significant effect on antimicrobial and antioxidant properties, and the highest antimicrobial and antioxidant activities were obtained by the film containing 2.5% CeO2 NPs and 8% FSEO. The results showed that the TS was decreased by adding FSEO, and it increased by adding CeO2 NPs, especially at higher concentrations. EB was significantly affected by the addition of CeO2 NPs and FSEO, EB was enhanced by the addition of FSEO, and was reduced by the addition of CeO2 NPs. Instrumental analysis FTIR, FESEM, XRD, and TGA tests showed high potential of PMSG/CMC-based nanocomposite reinforced by CeO2 NPs and FSEO for food packaging technology. [ABSTRACT FROM AUTHOR]

The intention of this work is to study the impact of inclusion of Cashew nut shell powder (CNS) in the Poly vinylalcohol (PVA) based films. CNS is a biowaste material chosen as a particulate reinforcement, and the biodegradable polymer PVA is made as a matrix material. The films with various weight proportion was fabricated through solution casting method and characterized using FTIR, XRD, morphological examinations, mechanical and thermal property analysis, antibacterial evaluation, and degradation tests. Compared to films lacking essential oil, the biodegradable films showed significant enhancements in mechanical properties, with tensile strength increasing to 22 MPa (a 130% increase), tensile modulus increasing to 264 MPa, and elongation decreasing by 24.5%. However, the addition of essential oil significantly improved thermal stability, with the initiation of degradation showing at a significantly higher temperature of 215 °C, representing a significant 43% increase. The antimicrobial testing revealed a significant 93% reduction in bacterial growth, demonstrating CNS's potency as an antibacterial agent. These findings highlight the possibility of combining CNS with PVA to fabricate biocomposite films with higher biodegradability and antibacterial characteristics, along with higher tensile strength and thermal stability, confirming their viability for eco-friendly packaging materials and other sustainable applications. [ABSTRACT FROM AUTHOR]

Food packaging that impedes microbial growth and can be safely used is critical to attenuate food spoilage. Herein, a green berberine/phytate salt (BPA) is successfully synthesized and aggregated in polyvinyl alcohol (PVA) film to impart fluorescent and photodynamic antimicrobial properties. Compared to berberine hydrochloride (BHL), BPA exhibited stronger fluorescence because intramolecular motions and intermolecular π–π accumulation of BHL are restricted by phytic acid (PA). Molecular dynamics simulation indicate that aggregation of BHL and PA formed through electrostatic interactions in the PVA matrix due to the change of the binding energy during the drying process. With increasing BPA content, the films exhibited increased ultraviolet, water vapor, and oxygen barriers and fluorescent properties, but reduced tensile strength and elongation at break. After radiated, PVA‐BPA9 film showed the highest antimicrobial rates against Staphylococcus aureus, Escherichia coli, P. citrinum, and Aspergillus niger reached 100%, 100%, 86.14%, and 66.24%, respectively, due to the increased reactive oxygen species production. The total number of microbial colonies in cooked chicken and oranges packaged by PVA‐BPA9 film with irradiation ARE 87.54% and 29.21% of those by PVA film. The findings indicate a new and feasible strategy to obtain a green photodynamic‐mediated film for safe and effective food packaging. [ABSTRACT FROM AUTHOR]

Background Methods Results Conclusions Nut consumption in Australia is low, perhaps due to concerns with weight gain. However, nut consumption is not associated with increased weight, in part because of their lower metabolisable energy. Current energy labelling for nuts use Atwater factors, which over‐represent the available energy from nuts. Therefore, this research aimed to examine stakeholders' knowledge, practices and perceptions of displaying true metabolisable energy on nutrition labels and its perceived impact on nut consumption.An anonymous and voluntary survey was conducted online. Eligible respondents lived in Australia, were aged 18 years or older and had either no formal nutrition education (consumer group) or had formal training and were working as a stakeholder (stakeholder group; working in nutrition/dietetics, public health, food industry, food regulation or nut growing). Convenience sampling and snowballing were used to recruit respondents primarily via online advertisement.Three hundred and forty‐eight respondents (63.2% female; 71.0% aged 18–39 years; 69.0% Bachelor's degree or higher) were included in the analyses. A larger proportion of stakeholders agreed that nut consumption assists with weight management (67.9%) compared with consumers (47.6%). Theoretical food packaging showing both Atwater and metabolisable energy in the nutrition information panel was favoured among consumers and stakeholders, though 62.3% of consumers reported that a lower metabolisable energy of nuts would not impact their consumption.This study indicates a need to further investigate the impact of metabolisable energy labelling on nut intake. Further education about the relationship between nuts and body weight is required for consumers and stakeholders. [ABSTRACT FROM AUTHOR]

Environmental impacts resulting from plastic food packaging, made from both fossil‐based and bio‐based polymers, are increasingly analyzed in life cycle assessment (LCA) studies. However, the literature reveals significant variations in results for the same polymer within the same scope. To enhance the reliability of these assessments, data quality assessment (DQA) plays a relevant role. However, despite most of the LCA studies employing aggregated life cycle inventory (LCI) datasets, in the literature, DQA methods for aggregated processes are not available. To fill this gap, in this paper, a DQA for aggregated LCI datasets is proposed and demonstrated through its application to 101 aggregated LCI datasets, extracted from Ecoinvent and GaBi databases. The DQA method has been developed by adapting and integrating the pedigree matrix and the data quality ranking proposed by the recently published EC Plastic LCA method. The three data quality indicators (DQIs) used are technological, geographical, and time‐related representativeness. The application of this method exhibits an overall positive evaluation of the selected datasets with differences among the three DQIs. Moreover, it highlights the role of metadata structure in adequately supporting a robust DQA. Indeed, in the absence of a common framework that defines, assesses, and provides access to data quality information, transparency must be assured by the operator in the metadata interpretation and related assumptions along the DQA process. Finally, although the proposed DQA method was developed for the plastic sector, its application can be extended to LCI aggregated datasets relevant to other sectors, materials, and products. [ABSTRACT FROM AUTHOR]

Potential applications of colloidal polymer nanoparticles in the preparation of smart inks are investigated by physical incorporation of the oxazolidine molecules. Precise adjusting the polymer chain flexibility and polarity is achieved by controlling the ratio of methyl methacrylate and butyl acrylate monomers in the polymerization reaction. In addition, nanofibrous indicators of acid–base vapors are prepared from the latex nanoparticles. This can be beneficial for creating materials that sense and respond to environmental changes, such as humidity or moisture and acidity. Thermochromic inks are prepared by microencapsulating crystal violet lactone dye (CVL) in polymer matrices to prevent their release into the aqueous media. Combining two distinct systems with varying triggers, such as light and temperature, provides an effective strategy for double‐encryption anticounterfeiting and crack and scratch detection and indication applications. Preparing labels impregnated with double‐responsive inks, a novel approach is developed for food spoilage detection and preservation indication. Labels are manufactured using polymer nanoparticles, which contain photoluminescent oxazolidine molecules, as well as a trinary mixture of CVL within core–shell latex particles as the thermochromic dye. The combination of these two responsive elements transforms traditional packaging into a dynamic and interactive sentinel for the food it holds. [ABSTRACT FROM AUTHOR]

Recent advancements in the utilization of naturally derived nanocellulose and nanochitin/chitosan have opened new avenues for self‐cleaning and purification applications to address environmental challenges. This review highlights the unique structural properties of bio‐based nanofibers, which are typically rich in hydroxyl groups that enhance their functionality in various industrial sectors. Through appropriate chemical modification, they can perform specific functions facilitated by carboxylic acids or amine groups. We explored the mechanisms by which these materials facilitate oil/water separation, ultrafiltration, and self‐cleaning processes, including the incorporation of inorganic nanoparticles, such as TiO2, to improve hydrophilicity and oleophobicity. Furthermore, this review discusses innovative fabrication techniques, such as spray‐assisted layer‐by‐layer assembly, which enhance the performance of nanofiber‐based coatings. We examined the potential of these materials for diverse applications, including food packaging, wastewater treatment, and personal protective equipment, emphasizing their role in promoting sustainable industrial practices. As the global emphasis on eco‐friendly solutions intensifies, continued research and development of nanocellulose and nanochitin is expected to drive significant advancements in materials science, paving the way for greener technologies. [ABSTRACT FROM AUTHOR]

Vegetable and fruit byproducts are different parts of vegetables and fruits plus secondary products derived from primary agrofood production processes. With the increasing growth of global vegetable and fruit production, utilization of their byproducts for recovery of health benefit dietary nutrients required emphasis. The current food system and manufacturers are inadequate to maximize the existing food or plant resources' public demand concurrently to minimize environmental pollution. Important sources of nutritional qualities of these byproducts and their valorization trends are getting research interests. In this review, we have summarized the nutritional qualities and their means of valorization of vegetable and fruit byproducts which have maximum global production from the FAO (2021) published data. The nutritional qualities of the main byproducts are highlighted and the current trends to valorize them into innovative health‐promoting products were assessed. Valorization investigations conducted on these byproducts into food additives (dietary fiber concentrates), nutraceuticals, edible food packaging materials, fermented beverages, and natural dyes were mainly focused on in this review. There are limitations in valorizing technologies of vegetable and fruit byproducts. Hence, further studies are vital to develop novel processing techniques for each of these byproducts. Benefiting from the food waste is a pearl of wisdom and ignoring the value can be participating in pollution. [ABSTRACT FROM AUTHOR]

Background: Intensive global food production causes soil, water and air pollution, which has a negative impact on our health and future ability to produce sufficient nutritious food. Plant-based diets have the potential to reduce the environmental damage associated with the global food chain. Aims: The project sought to understand drivers of food waste and to improve food sustainability in a busy, tertiary referral hospital in England. Methods: Ward-level food waste was quantified. Qualitative data were collected using informal interviews with staff and additional data utilised the patient feedback survey. Ward-level food packaging waste and patient food choices were quantified using data on patient menu choices. The carbon footprint of patient food choices was calculated. Findings: Beef was the most popular menu choice, and was the main contributing factor to the high environmental impact of the hospital food chain. Increasing the visibility of vegetarian options on the menu led to a four-fold rise in these meals being chosen, which reduced the carbon footprint of the patient meal service. Recycling food packaging was also started, but there are challenges to widespread implementation. Conclusion: The project was successful, but it remains a starting point from which to increase food sustainability across the NHS and care sector catering provision [ABSTRACT FROM AUTHOR]

Active packaging is a novel strategy for maintaining the shelf life of products and ensuring their safety, freshness, and integrity that has emerged with the consumer demand for safer, healthier, and higher quality food. Nanofibers have received a lot of attention for the application in active food packaging due to their high specific surface area, high porosity, and high loading capacity of active substances. Three common methods (electrospinning, solution blow spinning, and centrifugal spinning) for the preparation of nanofibers in active food packaging and their influencing parameters are presented, and advantages and disadvantages between these methods are compared. The main natural and synthetic polymeric substrate materials for the nanofiber preparation are discussed; and the application of nanofibers in active packaging is elaborated. The current limitations and future trends are also discussed. There have been many studies on the preparation of nanofibers using substrate materials from different sources for active food packaging. However, most of these studies are still in the laboratory research stage. Solving the issues of preparation efficiency and cost of nanofibers is the key to their application in commercial food packaging. HIGHLIGHTS: Electrospinning is the most used method to produce nanofibers for food packaging Solution blow and centrifugal spinning are novel for large-scale nanofiber production A variety of natural and synthetic polymers have been used for nanofiber production Progress has been made in the development of antimicrobial and antioxidant nanofibers Ethylene removal and moisture removal nanofibers have been successfully produced [ABSTRACT FROM AUTHOR]

Paper- and paperboard-based materials are alternatives to petroleum-based plastics in food packaging but unsuitable for their poor moisture and oil resistance. In this sense, fluorinated compounds improve water and grease repellency, though their use is controversial. This Perspective discusses main techniques to combine fluorinated compounds with paper and paperboard, including water and oil contact angles and grease resistance values, and summarizes main legal aspects in Europe and the United States. [ABSTRACT FROM AUTHOR]

Challenges in sustainable food packaging include ensuring effective moisture and oil barriers, antimicrobial protection, and developing cost‐effective, scalable production methods. This study introduces a hydrophobic, oil‐repelling, antimicrobial coating of a guar gum (GG)‐chitosan (CS) blend applied via a dip coating approach on blotting paper. By incorporating sodium tri‐polyphosphate (STPP) as a cross‐linker, the optimized formulation (1.5% guar gum, 0.09% STPP, 1% chitosan, and 1.5% glycerol) achieved notable hydrophobicity with a water contact angle of 136.1 ± 2.2°. This study is significant as it offers a sustainable, eco‐friendly food packaging solution with enhanced hydrophobic, oil‐repellent, and antimicrobial properties. [ABSTRACT FROM AUTHOR]