A short review: Nanocellulose for smart biodegradable packaging in the food industry

Abstract The role of food packaging has increased beyond by changing consumer preferences and expectations. In addition to these essential functions, the packaging extends shelf life, improves quality, and develops from environmentally friendly material. Nanocellulose is one of the renewable and natural source products that has been widely studied. Nanocellulose can develop into food packaging material due to its properties of oxygen and water vapor barriers when used as layers, fillers in composites and thin films stand cents. However, the use of nanocellulose is still limited due to its lack of physical properties. On the other hand, research in nanocellulose for smart packaging applications enhanced with several sensors or indicators accelerated in the last decade. This review mainly summarizes the fundamental properties of nanocellulose as a food packaging material, preparation nanocellulose material, their application on smart packaging, and their future perspective. The selection of nanocellulose material preparation methods and the selection of active ingredients that play a role in active and intelligent functions in packaging considerably determine the success of nanocellulose applications in food packaging main criticism appears of the difference between the results obtained in the model test and actual food storage conditions.

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Combining Living Microorganisms with Regenerated Silk Provides Nanofibril Based Thin Films with heat Responsive Wrinkled States for Smart Food Packaging

10.20944/preprints201806.0320.v1 ◽

2018 ◽

Author(s):

Luca Valentini ◽

Silvia Bittolo Bon ◽

Nicola Pugno

Keyword(s):

Thin Films ◽

Food Packaging ◽

Storage Conditions ◽

Food Storage ◽

Silk Fibers ◽

Co2 Diffusion ◽

Smart Coatings ◽

Coating Morphology ◽

High Thermal Expansion ◽

Silkworm Silk

Regenerated silk (RS) is a protein-based “biopolymer” that enables the design of new materials; here we sought to “bionic” the process of regenerated silk production by fermentation assisted method. Based on yeast’s fermentation, here we produced a living hybrid composite made of regenerated silk nanofibrils and a single-cell fungi, the Saccharomyces Cerevisiae yeast extract, by fermentation of such microorganisms at room temperature in the dissolution bath of silkworm silk fibers. The fermentation-based processing enhances the beta-sheet content of the RS, corresponding to a reduction in water permeability and CO2 diffusion through RS/yeast thin films enabling the fabrication of mechanically robust film that enhances the food storage durability. Finally a transfer print method, which consists of transferring RS and RS/yeast film layers onto self-adherent paraffin substrate, was used for the realization of heat – responsive wrinkles by exploiting the high thermal expansion of the paraffin substrate that regulates the applied strain, resulting in a switchable coating morphology from the wrinkle-free state to a wrinkled state if the food temperature overcomes a designed threshold. We envision that such efficient and smart coatings can be applied for the realization of smart packaging that through such temperature sensing mechanism can be used to control the food storage conditions.

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HYGIENE SANITASI PEMBUATAN SOHUN PT. SOKA INDAH DESA KARANGSOKA KECAMATAN KEMBARAN KABUPATEN BANYUMAS TAHUN 2018

Buletin Keslingmas ◽

10.31983/keslingmas.v38i2.4872 ◽

2019 ◽

Vol 38 (2) ◽

pp. 148-157

Author(s):

Izza Anzili Rizqi ◽

Zaeni Budiono

Keyword(s):

Food Processing ◽

Food Packaging ◽

Selection Process ◽

Food Product ◽

Food Storage ◽

Sanitary Condition ◽

Food Transport ◽

Dry Food ◽

Selection Of

Sohun is a dry food product made from starch with a distinctive shape. Utilization of vermicelli is still limited as a mixture of foods such as soup, soup, meatballs, kimlo and salad. Sohun is often used in vegetarian food or is added in drinks, sweets or dessert soups. Along with the use of vermicelli, consuming noodles should pay attention to the quality of the noodles. Improper quality of noodles can interfere with health, decreased health status due to poor sanitary hygiene conditions. The purpose of this research is to know the score of assessment of applying sanitation hygiene making of vermicelli at PT. Soka Indah Karangsoka Village Kembaran Sub-district Banyumas Regency In 2018. The results showed the scores of sanitation hygiene scores on the selection of foodstuffs were eligible because of the 100% score. Storage of foodstuffs, food processing, food transport, food packaging, food storage and sanitation facilities are not eligible for a score of 76%. Sanitary condition of making vermicelli as a whole did not meet the requirement because obtained score 58.4%. Hygiene sanitation making vermicelli PT. Soka Indah Karangsoka Village Kembaran Sub-district Banyumas Regency is not eligible, sanitation hygiene problem can be overcome with special attention to improve the hygienic principles of sanitation of vermicelli management from the selection process of foodstuff, food storage, food processing, food transportation, food packaging and food storage, sanitation facilities and conditions of temperature, humidity and lighting in each workspace of PT. Soka Indah

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Informative Value of Packaging as a Determinant of Food Purchase

Marketing of Scientific and Research Organizations ◽

10.2478/minib-2020-0015 ◽

2020 ◽

Vol 36 (2) ◽

pp. 31-44

Author(s):

Magdalena Ankiel ◽

Mariola Grzybowska-Brzezińska

Keyword(s):

Food Packaging ◽

Storage Conditions ◽

Point Of View ◽

Information Value ◽

Purchasing Decisions ◽

Proper Selection ◽

Product Packaging ◽

Food Market ◽

Concept Of Information ◽

Selection Of

AbstractThe purpose of the article is to present the concept of information value of food packaging, characterize determinants of information value and present the results of own research on the identification of key information on packaging affecting purchasing decisions of food consumers. Unit packaging constituting an inherent element of food products equipment should fulfill numerous, overlapping functions, which include: protection, transport andinformation — functional, as well as ecological and promotional. One of the priority functions of product packaging (not just food) is the informative function. It is assumed that the proper selection of information encoded on the packaging should inform the consumer exhaustively, reliably and comprehensively about the packed product, its composition, nutritional values or storage conditions. Analyzing the information included on food packaging, it can be stated that entities introducing these products onto the market still show a tendency to “excessively” label the packaging (as part of optional labeling). It is therefore reasonable to specify what information is analyzed by consumers in the purchasing process and what information constitutes the information value of unit packets from the point of view of individual consumers. The above will allow identifying key determinants of the information value of packaging and may constitute valuable information for entities introducing products to trade in the field of proper selection of characters and codes of unit packets on the food market.

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Combining Living Microorganisms with Regenerated Silk Provides Nanofibril-Based Thin Films with Heat-Responsive Wrinkled States for Smart Food Packaging

10.20944/preprints201806.0320.v2 ◽

2018 ◽

Author(s):

Luca Valentini ◽

Silvia Bittolo Bon ◽

Nicola M. Pugno

Keyword(s):

Thin Films ◽

Food Packaging ◽

Storage Conditions ◽

Food Storage ◽

Silk Fibers ◽

Co2 Diffusion ◽

Smart Coatings ◽

Coating Morphology ◽

Control Food ◽

High Thermal Expansion

Regenerated silk (RS) is a protein-based “biopolymer” that enables the design of new materials; here, we called “bionic” the process of regenerated silk production by a fermentation-assisted method. Based on yeast’s fermentation, here we produced a living hybrid composite made of regenerated silk nanofibrils and a single-cell fungi, the Saccharomyces cerevisiae yeast extract, by fermentation of such microorganisms at room temperature in a dissolution bath of silkworm silk fibers. The fermentation-based processing enhances the beta-sheet content of the RS, corresponding to a reduction in water permeability and CO2 diffusion through RS/yeast thin films enabling the fabrication of a mechanically robust film that enhances food storage durability. Finally, a transfer print method, which consists of transferring RS and RS/yeast film layers onto a self-adherent paraffin substrate, was used for the realization of heat-responsive wrinkles by exploiting the high thermal expansion of the paraffin substrate that regulates the applied strain, resulting in a switchable coating morphology from the wrinkle-free state to a wrinkled state if the food temperature overcomes a designed threshold. We envision that such efficient and smart coatings can be applied for the realization of smart packaging that, through such a temperature-sensing mechanism, can be used to control food storage conditions.

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Does the storage time of food packaging material influence the migration degree of 4-phenylobenzophenone photoinitiator from packaging materials to food?

Annales Universitatis Mariae Curie-Sklodowska sectio AA – Chemia ◽

10.17951/aa.2018.73.1.41-50 ◽

2019 ◽

Vol 73 (1) ◽

pp. 41

Author(s):

Przemyslaw Nowakowski ◽

Michal Pawel Dybowski ◽

Rafal Typek

Keyword(s):

Food Packaging ◽

Storage Time ◽

Aluminum Foil ◽

Storage Conditions ◽

Packaging Material ◽

External Factors ◽

Low Molecular Weight ◽

Main Task ◽

Printing Industry ◽

The Impact

<p>Nowadays, it is not possible to produce food packaging without the use of polygraphic varnishes. Their main task is to protect packaging from the effects of external factors, as well as to give the effect of clarity with greater exposure of the colors used. However, such varnishes contain in their composition low-molecular-weight photoinitiators that can easily migrate to a protected product. The aim of this work was to determine the migration of 4-PBZ from various types of substrates used in the printing industry, i.e. paper, aluminum foil and polyethylene foil. In addition, extensive studies on the impact of the storage conditions of a fresh reprint on the change in the migration of the photoinitiator to food were carried out.</p>

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Synergistic Effect of Gold Nanoparticles and Bacteriocin Against Food Blemishing Microbes: A Novel Approach for Food Packaging Material Preparation

Global Journal For Research Analysis ◽

10.15373/22778160/may2014/55 ◽

2012 ◽

Vol 3 (5) ◽

pp. 1-3 ◽

Cited By ~ 1

Author(s):

Ashok V Gomashe ◽

◽

Preeti G Dharmik

Keyword(s):

Gold Nanoparticles ◽

Synergistic Effect ◽

Food Packaging ◽

Packaging Material ◽

Novel Approach ◽

Material Preparation

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Selection of biopolymers to develop a biodegradable and ediblefilm for packaging of luncheon chicken meat slices

Asian Journal of Dairy and Food Research ◽

10.18805/ajdfr.v36i01.7462 ◽

2017 ◽

Vol 36 (01) ◽

Cited By ~ 4

Author(s):

Dipanwita Bhattacharya ◽

Kandeepan G.

Keyword(s):

Food Packaging ◽

Meat Products ◽

Methyl Cellulose ◽

Edible Films ◽

Packaging Material ◽

Edible Film ◽

Carboxy Methyl Cellulose ◽

Selection Of ◽

Carboxy Methyl ◽

Film Solubility

Environmental concerns over disposal of nonrenewable food packaging materials contributed to renewed interest in development of edible coating and films. Meat is one of the most nutrient rich food items and is therefore, highly perishable item due to a considerable microbial load and its autolytic degradation. Edible films and coatings extend the shelf life of foods and others by acting as barriers and also as carriers of substances to inhibit pathogenic and spoilage microorganisms. So, it was proposed to develop edible film as primary packaging material and LDPE film as secondary packaging material for luncheon chicken slices to protect from environmental hazards. The present study revealed 2% carboxy-methyl-cellulose (CMC) best suited for the preparation of edible film on the basis of parameters like elongation ability, film solubility and transparency. As in the cases of 1% and 1.5% levels of carboxy-methyl-cellulose (CMC) film, although they were superior in film solubility and elongation ability, it was difficult to wrap meat products with that due to their poor mechanical property.

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Using watermark visibility measurements to select an optimized pair of spot colors for use in a binary watermark

Electronic Imaging ◽

10.2352/issn.2470-1173.2020.15.color-195 ◽

2020 ◽

Vol 2020 (15) ◽

pp. 197-1-197-7

Author(s):

Alastair Reed ◽

Vlado Kitanovski ◽

Kristyn Falkenstern ◽

Marius Pedersen

Keyword(s):

Food Packaging ◽

Red Light ◽

Human Observer ◽

Viewing Distance ◽

Point Of Sale ◽

Complementary Color ◽

Low Visibility ◽

Packaging Industry ◽

Spot Color ◽

Selection Of

Spot colors are widely used in the food packaging industry. We wish to add a watermark signal within a spot color that is readable by a Point Of Sale (POS) barcode scanner which typically has red illumination. Some spot colors such as blue, black and green reflect very little red light and are difficult to modulate with a watermark at low visibility to a human observer. The visibility measurements that have been made with the Digimarc watermark enables the selection of a complementary color to the base color which can be detected by a POS barcode scanner but is imperceptible at normal viewing distance.

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