OFF-FLAVORS FROM PACKAGING MATERIALS IN FOOD PRODUCTS SOME CASE STUDIES

1983 ◽  
pp. 413-421 ◽  
Author(s):  
Nehama Passy
Keyword(s):  
Case Studies ◽  
Food Products ◽  
Packaging Materials ◽  
Off Flavors

Managing External Pressures through Corporate Diplomacy

2007 ◽  
Vol 33 (1) ◽  
pp. 33-50 ◽  
Author(s):  
Wolfgang Amann ◽  
Shiban Khan ◽  
Oliver Salzmann ◽  
Ulrich Steger ◽  
Aileen Lonescu-Somers
Keyword(s):  
Case Studies ◽  
Genetically Modified ◽  
Food Products ◽  
External Pressure ◽  
Environmental Responsibility ◽  
Genetically Modified Food ◽  
Pressure Groups ◽  
Tax Revenues ◽  
External Pressures ◽  
Public Pressure

Today's corporations face many demands from a plethora of different stakeholders, which are often incongruous. While shareholders demand a decent return on their investment, employees demand safe and well-paid jobs, communities stress upon their tax revenues and public pressure groups call for more social and environmental responsibility. Corporations thus require a great deal of corporate diplomacy to prioritise and – where necessary and possible – reconcile these different demands. This paper describes a framework for managerial/corporate attitudes and external pressure levels. Four case studies illustrate varying attitudes towards corporate diplomacy determine the outcome of controversies over genetically modified food products.

scholarly journals Biopolymers-Based Materials Containing Silver Nanoparticles as Active Packaging for Food Applications–A Review

2020 ◽  
Vol 21 (3) ◽  
pp. 698 ◽  
Author(s):  
Karolina Kraśniewska ◽  
Sabina Galus ◽  
Małgorzata Gniewosz
Keyword(s):  
Silver Nanoparticles ◽  
Food Packaging ◽  
Antimicrobial Properties ◽  
Food Products ◽  
Active Packaging ◽  
Packaging Materials ◽  
Active Food Packaging ◽  
Food Applications ◽  
External Conditions ◽  
Packaged Food

Packaging is an integral part of food products, allowing the preservation of their quality. It plays an important role, protecting the packed product from external conditions, maintaining food quality, and improving properties of the packaged food during storage. Nevertheless, commonly used packaging based on synthetic non-biodegradable polymers causes serious environmental pollution. Consequently, numerous recent studies have focused on the development of biodegradable packaging materials based on biopolymers. In addition, biopolymers may be classified as active packaging materials, since they have the ability to carry different active substances. This review presents the latest updates on the use of silver nanoparticles in packaging materials based on biopolymers. Silver nanoparticles have become an interesting component of biodegradable biopolymers, mainly due to their antimicrobial properties that allow the development of active food packaging materials to prolong the shelf life of food products. Furthermore, incorporation of silver nanoparticles into biopolymers may lead to the development of materials with improved physical-mechanical properties.

scholarly journals Chemistry and Sensory Characterization of a Bakery Product Prepared with Oils from African Edible Insects

Foods ◽  
2020 ◽  
Vol 9 (6) ◽  
pp. 800 ◽  
Author(s):  
Xavier Cheseto ◽  
Steve B.S. Baleba ◽  
Chrysantus M. Tanga ◽  
Segenet Kelemu ◽  
Baldwyn Torto
Keyword(s):  
Fatty Acids ◽  
Willingness To Pay ◽  
Schistocerca Gregaria ◽  
Food Products ◽  
Proximate Analysis ◽  
Future Research ◽  
Edible Insects ◽  
Omega 3 ◽  
Off Flavors

Globally, there is growing interest to integrate insect-derived ingredients into food products. Knowledge of consumer perception to these food products is growing rapidly in the literature, but similar knowledge on the use of oils from African edible insects remains to be established. In this study, we (1) compared the chemistry of the oils from two commonly consumed grasshoppers, the desert locust Schistocerca gregaria and the African bush-cricket Ruspolia differens with those of olive and sesame oils; (2) compared the proximate composition of a baked product (cookie) prepared from the oils; (3) identified the potential volatiles and fatty acids contributing to the aroma and taste; and (4) examined acceptance and willingness to pay (WTP) for the baked product among consumers with no previous experience of entomophagy. Our results showed that the insect oils were compositionally richer in omega-3 fatty acids, flavonoids, and vitamin E than the plant oils. Proximate analysis and volatile chemistry revealed that differences in aroma and taste of the cookies were associated with their sources of oils. Consumers’ acceptance was high for cookies prepared with R. differens (95%) and sesame (89%) oils compared to those with olive and S. gregaria oils. Notably, cookies prepared with insect oils had more than 50% dislike in aroma and taste. Consumers’ willingness to pay for cookies prepared with insect oils was 6–8 times higher than for cookies containing olive oil, but 3–4 times lower than cookies containing sesame oil. Our findings show that integrating edible insect oils into cookies, entices people to ‘‘take the first step” in entomophagy by decreasing insect-based food products neophobia, thereby, contributing to consumers’ acceptance of the baked products. However, future research should explore the use of refined or flavored insect oils for bakery products to reduce off-flavors that might have been perceived in the formulated food products

Innovative Approaches to the Management of Commercial and Economic Activities of Environmental Enterprise - “Spicy Pack”

2020 ◽  
Vol 11 (7) ◽  
pp. 1664
Author(s):  
Valentyna ARANCHIY ◽  
Ilona YASNOLOB ◽  
Nataliia DEMIANENKO ◽  
Oleksandr BEZKROVNYI ◽  
Olena MYKHAILOVA ◽  
...  
Keyword(s):  
Swot Analysis ◽  
Raw Materials ◽  
Food Products ◽  
Environmental Safety ◽  
Raw Material ◽  
Packaging Materials ◽  
Economic Activities ◽  
Material Type ◽  
Fallen Leaves ◽  
Innovative Approaches

The comparison of eco-friendliness of paper packaging materials from wood and alternative raw materials (straw, fallen leaves, etc.) with polyethylene packaging was made. The analysis was conducted according to the following criteria: consumption of raw materials, electricity, rubbish formation, and price of selling products. Advantages and drawbacks of each raw material type were characterized. It has been mentioned that polymers make a considerable and increasing part in manufacturing packaging materials. The prospects of producing paper bags from leaves and their sales prices were analyzed. The terms of degradation of packages made from different materials were analyzed. The conclusion has been made that paper from fallen leaves is not cheap, but it is important considering its environmental safety.  SWOT analysis of “Spicy pack” enterprise’s activity was analyzed (it will be engaged in manufacturing spicy packages for food products from innovative raw materials). The expediency of making spicy packages for food products was substantiated. In particular, ‘Spicy pack” logo consisting of only eco-paper (made from fallen leaves) and spices was suggested. Such packaging will help prolong 4 times food products’ suitability.  Such spices as cloves, rosemary, oregano, curcuma, and sage having antiseptic properties will be added to packages and napkins. These products will be reused for two-three weeks, then spices vanish, and the paper can be processed.

scholarly journals Collective Intellectual Right? A Case on Protected Geography Indicated

2018 ◽  
Vol 215 ◽  
pp. 02001
Author(s):  
Firmansyah David ◽  
Wahyudi David
Keyword(s):  
Intellectual Property ◽  
Case Studies ◽  
Developing Country ◽  
Secondary Data ◽  
Food Products ◽  
Potential Conflict ◽  
Policy Makers ◽  
Potential Problems ◽  
The Right ◽  
Special Case

Many literature in the collaboration of innovation have suggested inventors should avoid the join ownership of intellectual property. However, in a special case the intellectual right can be assigned to a product. Our paper addresses the issues and challenges of shared intellectual right in the context of Protected Geography Indicated (PGI). The PGI recognizes such products based on their originality (in term of geography), not based on who have been invented them. This highlights that the right is belong to a community, not to individuals. In practice, this is problematic in which individuals in a community may or able to claim the right on the product. To illustrate how policy makers in developing country deal with this situation, we use secondary data from Indonesian Agency on Intellectual Property and case studies on indigenous food products. We approached the cases using theory of resolving potential conflict in community. The discussion in our contribution is taking aim at identifying of problems of which may be occurred during the process of Intellectual Right application. Further, we propose recommendations for individual, communal, and policy levels to resolve potential problems in the future.

scholarly journals Application of Liquid Chromatography in Food Analysis

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1277
Author(s):  
Oscar Núñez ◽  
Paolo Lucci
Keyword(s):  
Liquid Chromatography ◽  
Food Analysis ◽  
Food Products ◽  
Complex Mixtures ◽  
Packaging Materials ◽  
Technological Processes ◽  
Naturally Occurring ◽  
Other Substances

Food products are very complex mixtures consisting of naturally-occurring compounds and other substances, generally originating from technological processes, agrochemical treatments, or packaging materials [...]

Analysis of phthalates in food products and packaging materials sold on the Belgian market

2012 ◽  
Vol 50 (7) ◽  
pp. 2575-2583 ◽  
Author(s):  
T. Fierens ◽  
K. Servaes ◽  
M. Van Holderbeke ◽  
L. Geerts ◽  
S. De Henauw ◽  
...  
Keyword(s):  
Food Products ◽  
Packaging Materials

scholarly journals Xanthan-based biodegradable packaging for fish and meat products

2020 ◽  
Vol 8 (1) ◽  
pp. 67-75
Author(s):  
Tatiana Giro ◽  
Kristina Beloglazova ◽  
Gulsara Rysmukhambetova ◽  
Inna Simakova ◽  
Lidiya Karpunina ◽  
...  
Keyword(s):  
Mass Loss ◽  
Shelf Life ◽  
Fatty Acid Content ◽  
Meat Products ◽  
Environmentally Friendly ◽  
Food Products ◽  
Packaging Materials ◽  
Biodegradable Film ◽  
Positive Effects ◽  
Biodegradable Packaging

Nowadays, the development of environmentally-friendly packaging materials is relevant worldwide. Biodegradable packaging materials are promising due to their safety and ability to extend shelf life of food products. This study aimed to investigate the properties of biodegradable film based on a bacterial exopolysaccharide (xanthan) with the view to extend the quality and shelf life of chilled meat products. We studied pork and carp samples packed in biodegradable film and stored at 0–2°C. Biodegradable packaging had positive effects on sensory, physicochemical, and microbiological parameters, as well as on ecological safety of the raw materials. During storage of packed chilled pork, its mass loss decreased from 2.16 to 0.21% (norm to 0.30%), and water activity reduced from 0.985 to 0.960, which had a positive effect on the microbiological resistance of pork during storage. The use of biodegradable film contributed to the preservation of quality and freshness of carp, which was confirmed by sensory and microbiological indicators. Total microbial contamination in carp packed in biodegradable film was significantly lower than that in unpacked samples, which extended its shelf life for one day compared to control. Biodegradable packaging also allowed mass loss and pH value to decrease during storage and inhibited oxidation processes in the samples under study. Free fatty acid content decreased by a factor of two, and peroxides, by 7%. Thus, biodegradable films can be effective film coatings to use in the food industry. This method of packaging not only preserves the functional and technological properties of food products, lowers their mass loss, and extends their shelf life, but also reduces costs and is environmentally friendly.

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