Food Packaging Materials, Barrier Properties, and Selection

1997 ◽  
Author(s):  
Ruben Hernandez
Keyword(s):  
Food Packaging ◽  
Barrier Properties ◽  
Packaging Materials ◽  
Food Packaging Materials

Advances in Using Nanotechnology Structuring Approaches for Improving Food Packaging

2020 ◽  
Vol 11 (1) ◽  
pp. 339-364 ◽  
Author(s):  
Lei Mei ◽  
Qin Wang
Keyword(s):  
Food Systems ◽  
Food Packaging ◽  
Food Product ◽  
Barrier Properties ◽  
Cellular Level ◽  
Packaging Materials ◽  
Potential Toxicity ◽  
Migration Activity ◽  
Novel Food ◽  
Food Packaging Materials

Recent advances in food packaging materials largely rely on nanotechnology structuring. Owing to several unique properties of nanostructures that are lacking in their bulk forms, the incorporation of nanostructures into packaging materials has greatly improved the performance and enriched the functionalities of these materials. This review focuses on the functions and applications of widely studied nanostructures for developing novel food packaging materials. Nanostructures that offer antimicrobial activity, enhance mechanical and barrier properties, and monitor food product freshness are discussed and compared. Furthermore, the safety and potential toxicity of nanostructures in food products are evaluated by summarizing the migration activity of nanostructures to different food systems and discussing the metabolism of nanostructures at the cellular level and in animal models.

scholarly journals Physical, Mechanical, and Water Vapor Barrier Properties of Starch/Cellulose Nanofiber/Thymol Bionanocomposite Films

Polymers ◽  
2021 ◽  
Vol 13 (23) ◽  
pp. 4060
Author(s):  
Siti Hajar Othman ◽  
Bilguisse Mamadou Wane ◽  
Norhazirah Nordin ◽  
Noor Zafira Noor Hasnan ◽  
Rosnita A. Talib ◽  
...  
Keyword(s):  
Water Vapor ◽  
Food Packaging ◽  
Cellulose Nanofibers ◽  
Antibacterial Properties ◽  
Barrier Properties ◽  
Packaging Materials ◽  
Water Vapor Barrier ◽  
Food Packaging Materials ◽  
Bionanocomposite Films ◽  
Starch Films

The application of starch films, such as food packaging materials, has been restricted due to poor mechanical and barrier properties. However, the addition of a reinforcing agent, cellulose nanofibers (CNF) and also thymol, into the films, may improve the properties of films. This work investigates the effects of incorporating different concentrations of thymol (3, 5, 7, and 10 wt.%) on physical, mechanical, water vapor barrier, and antibacterial properties of corn starch films, containing 1.5 wt.% CNF produced using the solvent casting method. The addition of thymol does not significantly affect the color and opacity of the films. It is found that the tensile strength and Young’s modulus of the films decreases from 10.6 to 6.3 MPa and from 436.9 to 209.8 MPa, respectively, and the elongation at break increased from 110.6% to 123.5% with the incorporation of 10 wt.% thymol into the films. Furthermore, the addition of thymol at higher concentrations (7 and 10 wt.%) improved the water vapor barrier of the films by approximately 60.0%, from 4.98 × 10—9 to 2.01 × 10—9 g/d.m.Pa. Starch/CNF/thymol bionanocomposite films are also found to exhibit antibacterial activity against Escherichia coli. In conclusion, the produced starch/CNF/thymol bionanocomposite films have the potential to be used as antibacterial food packaging materials.

scholarly journals Application of Protein-Based Films and Coatings for Food Packaging: A Review

Polymers ◽  
2019 ◽  
Vol 11 (12) ◽  
pp. 2039 ◽  
Author(s):  
Hongbo Chen ◽  
Jingjing Wang ◽  
Yaohua Cheng ◽  
Chuansheng Wang ◽  
Haichao Liu ◽  
...  
Keyword(s):  
Food Packaging ◽  
Raw Materials ◽  
Low Cost ◽  
Barrier Properties ◽  
Packaging Materials ◽  
Plant Proteins ◽  
Gas Barrier ◽  
Food Packaging Materials ◽  
Gelatin Films ◽  
Materials Used

As the IV generation of packaging, biopolymers, with the advantages of biodegradability, process ability, combination possibilities and no pollution to food, have become the leading food packaging materials. Biopolymers can be directly extracted from biomass, synthesized from bioderived monomers and produced directly by microorganisms which are all abundant and renewable. The raw materials used to produce biopolymers are low-cost, some even coming from agrion dustrial waste. This review summarized the advances in protein-based films and coatings for food packaging. The materials studied to develop protein-based packaging films and coatings can be divided into two classes: plant proteins and animal proteins. Parts of proteins are referred in this review, including plant proteins i.e., gluten, soy proteins and zein, and animal proteins i.e., casein, whey and gelatin. Films and coatings based on these proteins have excellent gas barrier properties and satisfactory mechanical properties. However, the hydrophilicity of proteins makes the protein-based films present poor water barrier characteristics. The application of plasticizers and the corresponding post-treatments can make the properties of the protein-based films and coatings improved. The addition of active compounds into protein-based films can effectively inhibit or delay the growth of microorganisms and the oxidation of lipids. The review also summarized the research about the storage requirements of various foods that can provide corresponding guidance for the preparation of food packaging materials. Numerous application examples of protein-based films and coatings in food packaging also confirm their important role in food packaging materials.

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

Polymers ◽  
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.

Regulations for Food Packaging Materials

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

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

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

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

2019 ◽  
Vol 102 (1) ◽  
pp. 255-261 ◽  
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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