Influence of flavour absorption by food-packaging materials (low-density polyethylene, polycarbonate and polyethylene terephthalate) on taste perception of a model solution and orange juice

The physical, thermal, mechanical, optical, microstructural, and barrier properties of low-density polyethylene films (LDPE) containing ferula asafoetida leaf and gum extracts were investigated. Results showed a reduction in elasticity and tensile strength with increasing extract concentration in the polymer matrix. The melting temperature and enthalpy increased with increasing concentration of extracts. The films containing extracts had lower L∗ and a∗ and higher b∗ indices. The films containing leaf extract had more barrier potential to UV than the gum extracts. The oxygen permeability in films containing 5% of leaf and gum extracts increased by 2.3 and 2.1 times, respectively. The morphology of the active films was similar to bubble swollen islands, which was more pronounced at higher concentrations of gum and leaf extracts. FTIR results confirmed some chemical interactions of ferula extracts with the polymer matrix. At the end of day 14th, the growth rate of Aspergillus niger and Saccharomyces cerevisea in the presence of the PE-Gum-5 reduced more than PE-Leaf-5 (3.7 and 2.4 logarithmic cycles, respectively) compared to the first day. Our findings showed that active LDPE films have desire thermo-mechanical and barrier properties for food packaging.

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A Review of the Applications and Biodegradation of Polyhy-droxyalkanoates and Poly(lactic acid) and Its Composites

Polymers ◽

10.3390/polym13101544 ◽

2021 ◽

Vol 13 (10) ◽

pp. 1544

Author(s):

Jet Yin Boey ◽

Lydia Mohamad ◽

Yong Sen Khok ◽

Guan Seng Tay ◽

Siti Baidurah

Keyword(s):

Food Packaging ◽

Synthesis Process ◽

Poly Lactic Acid ◽

Packaging Materials ◽

The Past ◽

Food Packaging Materials ◽

Potential Alternative ◽

Negative Impacts ◽

Available Information ◽

Potential Food

Overconsumption of plastic goods and improper handling of petroleum-derived plastic waste have brought a plethora of negative impacts to the environment, ecosystem and human health due to its recalcitrance to degradation. These drawbacks become the main driving force behind finding biopolymers with the degradable properties. With the advancement in biopolymer research, polyhydroxyalkanoate (PHA) and poly(lacyic acid) (PLA) and its composites have been alluded to as a potential alternative to replace the petrochemical counterpart. This review highlights the current synthesis process and application of PHAs and PLA and its composites for food packaging materials and coatings. These biopolymers can be further ameliorated to enhance their applicability and are discussed by including the current commercially available packaging products. Factors influencing biodegradation are outlined in the latter part of this review. The main aim of this review article is to organize the scattered available information on various aspects of PHAs and PLA, and its composites for packaging application purposes. It is evident from a literature survey of about 140 recently published papers from the past 15 years that PLA and PHA show excellent physical properties as potential food packaging materials.

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Regulations for Food Packaging Materials

Bio‐based Packaging ◽

10.1002/9781119381228.ch27 ◽

2021 ◽

pp. 467-494

Author(s):

R.A Ilyas ◽

S.M Sapuan ◽

L.N. Megashah ◽

Rushdan. Ibrahim ◽

M.S.N. Atikah ◽

...

Keyword(s):

Food Packaging ◽

Packaging Materials ◽

Food Packaging Materials

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Cutin‐Inspired Polymers and Plant Cuticle‐like Composites as Sustainable Food Packaging Materials

Sustainable Food Packaging Technology ◽

10.1002/9783527820078.ch6 ◽

2021 ◽

pp. 161-198

Author(s):

Susana Guzmán‐Puyol ◽

Antonio Heredia ◽

José A. Heredia‐Guerrero ◽

José J. Benítez

Keyword(s):

Food Packaging ◽

Plant Cuticle ◽

Packaging Materials ◽

Sustainable Food ◽

Food Packaging Materials

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Polyethylene Migration from Food Packaging on Cheese Detected by Raman and Infrared (ATR/FT-IR) Spectroscopy

Materials ◽

10.3390/ma14143872 ◽

2021 ◽

Vol 14 (14) ◽

pp. 3872

Author(s):

Klytaimnistra Katsara ◽

George Kenanakis ◽

Zacharias Viskadourakis ◽

Vassilis M. Papadakis

Keyword(s):

Vibrational Spectroscopy ◽

Food Packaging ◽

Time Frame ◽

Low Density Polyethylene ◽

Low Density ◽

Ft Ir ◽

Comparative Results ◽

Short Time ◽

And Storage ◽

Ft Ir Spectroscopy

For multiple years, food packaging migration has been a major concern in food and health sciences. Plastics, such as polyethylene, are continuously utilized in food packaging for preservation and easy handling purposes during transportation and storage. In this work, three types of cheese, Edam, Kefalotyri and Parmesan, of different hardness were studied under two complementary vibrational spectroscopy methods, ATR-FTIR and Raman spectroscopy, to determine the migration of low-density polyethylene from plastic packaging to the surface of cheese samples. The experimental duration of this study was set to 28 days due to the degradation time of the selected cheese samples, which is clearly visible after 1 month in refrigerated conditions at 4 °C. Raman and ATR-FTIR measurements were performed at a 4–3–4–3 day pattern to obtain comparative results. Initially, consistency/repeatability measurement tests were performed on Day0 for each sample of all cheese specimens to understand if there is any overlap between the characteristic Raman and ATR-FTIR peaks of the cheese with the ones from the low-density polyethylene package. We provide evidence that on Day14, peaks of low-density polyethylene appeared due to polymeric migration in all three cheese types we tested. In all cheese samples, microbial outgrowth started to develop after Day21, as observed visually and under the bright-field microscope, causing peak reverse. Food packaging migration was validated using two different approaches of vibrational spectroscopy (Raman and FT-IR), revealing that cheese needs to be consumed within a short time frame in refrigerated conditions at 4 °C.

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Detection of 20 Phthalate Esters in Different Kinds of Food Packaging Materials by GC-MS/MS with Five Internal Standards

Journal of AOAC International ◽

10.5740/jaoacint.18-0005 ◽

2019 ◽

Vol 102 (1) ◽

pp. 255-261 ◽

Cited By ~ 4

Author(s):

Ji-cai Fan ◽

Quan Jin ◽

Hua-li He ◽

Ren Ren ◽

Shu-ting Wang

Keyword(s):

Food Packaging ◽

Large Scale ◽

Phthalate Esters ◽

Correlation Coefficients ◽

Packaging Materials ◽

Purification Step ◽

Internal Standards ◽

Extraction Solvent ◽

Food Packaging Materials ◽

Relative Standard

Abstract Background: Phthalate esters (PAEs) are a group of chemical compounds widely used as plasticizers to increase the flexibility of plastics that are used in the manufacturing of kitchen utensils and food containers. Objective: In this study, a simple, rapid, and sensitive method for the determination of 20 PAEs in different kinds of food packaging materials has been developed. Methods: Samples injected with five internal standards were extracted with acetonitrile saturated with n-hexane and then detected by GC-MS/MS without a purification step. Results: The standard calibration curves were linear for all analytes over the concentration range of 5–500 μg/L, and the correlation coefficients ranged from 0.9913 to 0.9999. The LODs and LOQs were in the ranges of 1.7–62.5 and 5.5–208.3 μg/kg, respectively. The accuracy of this method was evaluated by measuring the recovery from spiked samples. The recoveries of all 20 phthalates from samples spiked at three different concentrations were measured, and the recovery was in the range of 82.1–110.8% and the relative standard deviation range of recovery result (n = 6) was 0.3–9.7%. Conclusions: The method presented here is simple, rapid, and sensitive and can be applied to large-scale detection of PAEs in plastic materials. Highlights: Instead of only one solvent, acetonitrile saturated with n-hexane was used as the extraction solvent. Samples were pretreated without a purification step. Five internal standards were used for quantitative determination.

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