Study on Ecological Coating Film Packaging Paper for Food Packaging

2018 ◽  
Author(s):  
QI GUO ◽  
JUN-YAN HUANG ◽  
QING-HUA GAO ◽  
CHONG-CHONG JIA
Keyword(s):  
Food Packaging ◽  
Coating Film ◽  
Packaging Paper

scholarly journals Sustainable, self-cleaning, transparent, and moisture/oxygen-barrier coating film for food packaging

2021 ◽  
Author(s):  
Vu Thi Tuyet Thuy ◽  
Lam Tan Hao ◽  
Hyeonyeol Jeon ◽  
Jun Mo Koo ◽  
Jaeduk Park ◽  
...  
Keyword(s):  
Barrier Function ◽  
Food Packaging ◽  
Oxygen Barrier ◽  
Coating Film ◽  
Gas Barrier ◽  
Plastic Packaging ◽  
Chemical Damage ◽  
Barrier Coating ◽  
Self Cleaning

Plastic packaging effectively protects food from mechanical, microbial, and chemical damage; however, oxygen and moisture permeate these plastics and spoil the food. Thus, the gas barrier function is usually imparted...

The properties of food packaging paper from oil palm empty fruit bunches pulp coated with chitosan

2020 ◽  
Author(s):  
Kurnia Wiji Prasetiyo ◽  
Deni Zulfiana ◽  
Sita Heris Anita ◽  
Widya Fatriasari ◽  
Lisman Suryanegara ◽  
...  
Keyword(s):  
Oil Palm ◽  
Food Packaging ◽  
Empty Fruit Bunches ◽  
Packaging Paper

Transfer of Bacillus cereus Spores from Packaging Paper into Food

2009 ◽  
Vol 72 (11) ◽  
pp. 2236-2242 ◽  
Author(s):  
JAAKKO EKMAN ◽  
IRINA TSITKO ◽  
ASSI WEBER ◽  
CHRISTINA NIELSEN-LEROUX ◽  
DIDIER LERECLUS ◽  
...  
Keyword(s):  
Bacillus Cereus ◽  
Food Packaging ◽  
Fluorescent Protein ◽  
Raw Materials ◽  
Fiber Formation ◽  
Relative Air Humidity ◽  
Commercial Paper ◽  
Dry Food ◽  
Packaging Paper ◽  
Green Fluorescent

Food packaging papers are not sterile, as the manufacturing is an open process, and the raw materials contain bacteria. We modeled the potential transfer of the Bacillus cereus spores from packaging paper to food by using a green fluorescent protein–expressing construct of Bacillus thuringiensis Bt 407Cry− [pHT315ω (papha3-gfp)], abbreviated BT-1. Paper (260 g m−2) containing BT-1 was manufactured with equipment that allowed fiber formation similar to that of full-scale manufactured paper. BT-1 adhered to pulp during papermaking and survived similar to an authentic B. cereus. Rice and chocolate were exposed to the BT-1–containing paper for 10 or 30 days at 40 or 20°C at relative air humidity of 10 to 60%. The majority of the spores remained immobilized inside the fiber web; only 0.001 to 0.03% transferred to the foods. This amount is low compared with the process hygiene criteria and densities commonly found in food, and it does not endanger food safety. To measure this, we introduced BT- 1 spores into the paper in densities of 100 to 1,000 times higher than the amounts of the B. cereus group bacteria found in commercial paper. Of BT-1 spores, 0.03 to 0.1% transferred from the paper to fresh agar surface within 5 min of contact, which is more than to food during 10 to 30 days of exposure. The findings indicate that transfer from paper to dry food is restricted to those microbes that are exposed on the paper surface and readily detectable with a contact agar method.

Indirect Food Additives for Food Packaging Paper

2020 ◽  
Vol 74 (10) ◽  
pp. 988-994
Author(s):  
Kenichi Fukuda ◽  
Kazushige Inaoka
Keyword(s):  
Food Packaging ◽  
Food Additives ◽  
Packaging Paper

Bacteria in food packaging paper and board

1991 ◽  
Vol 71 (2) ◽  
pp. 130-133 ◽  
Author(s):  
O.M. Välsänen ◽  
J. Mentu ◽  
M.S. Salkinoja-Salonen
Keyword(s):  
Food Packaging ◽  
Packaging Paper

The Analysis of Relationships between Surface Porosity and Air Permeability of Paper (board)

2011 ◽  
Vol 396-398 ◽  
pp. 1426-1429 ◽  
Author(s):  
Mei Gui Xue ◽  
Shuang Fei Wang
Keyword(s):  
Electron Microscope ◽  
Scanning Electron Microscope ◽  
Food Packaging ◽  
Large Range ◽  
Air Permeability ◽  
Surface Porosity ◽  
Experimental Values ◽  
Packaging Paper ◽  
Curve Equation ◽  
Scanning Electron

Scanning Electron Microscope (SEM) was used to scan the surfaces of 9 kinds of food packaging paper, and the surface porosity of them was analyzed according to fractaltheory. To study the relationships between surface porosity and the air permeability of the paper samples, Schopper air permeability tester was used to test the air permeability of the samples. By fitting experimental curve, the relationships between the surface porosity and air permeability were obtained. It demonstrated that the fitting curve described the profile of the experimental values very well and the air permeability depends exponentially on surface porosity over a large range of porosity and the fitting curve equation is Ps=1.132e15.89A.

scholarly journals Alginate-Based Edible Films and Coatings for Food Packaging Applications

Foods ◽  
2018 ◽  
Vol 7 (10) ◽  
pp. 170 ◽  
Author(s):  
Tugce Senturk Parreidt ◽  
Kajetan Müller ◽  
Markus Schmid
Keyword(s):  
Food Packaging ◽  
Edible Films ◽  
Edible Coatings ◽  
Coating Film ◽  
Future Trends ◽  
Research Gaps ◽  
Essential Information ◽  
Research Areas ◽  
Naturally Occurring ◽  
New Research

Alginate is a naturally occurring polysaccharide used in the bio industry. It is mainly derived from brown algae species. Alginate-based edible coatings and films attract interest for improving/maintaining quality and extending the shelf-life of fruit, vegetable, meat, poultry, seafood, and cheese by reducing dehydration (as sacrificial moisture agent), controlling respiration, enhancing product appearance, improving mechanical properties, etc. This paper reviews the most recent essential information about alginate-based edible coatings. The categorization of alginate-based coatings/film in food packaging concept is formed gradually with the explanation of the most important titles. Emphasis will be placed on active ingredients incorporated into alginate-based formulations, edible coating/film application methods, research and development studies of coated food products and mass transfer and barrier characteristics of the alginate-based coatings/films. Future trends are also reviewed to identify research gaps and recommend new research areas. The summarized information presented in this article will enable researchers to thoroughly understand the fundamentals of the coating process and to develop alginate-based edible films and coatings more readily.

Migration Prediction Model of Residual Contaminants from Food Packaging Paper and its Experimental Verification

2012 ◽  
Vol 26 (S1) ◽  
pp. 59-69 ◽  
Author(s):  
Chong‐Xing Huang ◽  
Dan‐Dan Duan ◽  
Meng‐Meng Yan ◽  
Shuang‐Fei Wang
Keyword(s):  
Prediction Model ◽  
Experimental Verification ◽  
Food Packaging ◽  
Packaging Paper

Quantitative determination of the oleophobicity of food packaging paper using headspace gas chromatographic technique

2021 ◽  
Vol 34 (5) ◽  
pp. 297-302
Author(s):  
Yi Dai ◽  
Zhen‐Hua Yu ◽  
Hao Wang ◽  
Jian‐Bo Zhan ◽  
Jiao Xie ◽  
...  
Keyword(s):  
Quantitative Determination ◽  
Food Packaging ◽  
Chromatographic Technique ◽  
Headspace Gas ◽  
Packaging Paper

scholarly journals POLYAMIDAMINEPICHLOROHYDRIN APPLICATION FOR ECO-SAFE WATERFAST AND WATERPROOF FOOD PACKAGING PAPER PRODUCTION

2021 ◽  
Vol 15 (2) ◽  
Author(s):  
V. Osyka ◽  
N. Merezhko ◽  
L. Koptjukh ◽  
V. Komakha ◽  
S. Kniaz
Keyword(s):  
Polyvinyl Alcohol ◽  
Food Packaging ◽  
Food Products ◽  
Packaging Material ◽  
Packaging Materials ◽  
Functional Additives ◽  
Dry Conditions ◽  
Wood Composition ◽  
Packaging Paper ◽  
Main Component

The paper presents the research results on the properties of the pulp coniferous and deciduous wood composition in its original state and paper made from it, proposes a mechanism to increase the waterfast and waterproof food packaging paper by surface treatment with a composition based on polyamidepichlorohydrin with polyvinyl alcohol and urea.  The study was conducted in order to ensure an increase in the consumer properties of packaging paper, since when packaging materials encounter food products, their structure can change under the influence of moisture, steam, and gas. Polyamidaminepichlorohydrin was used as the main component of the composition for paper processing, as functional additives: polyvinyl alcohol and urea. The above-mentioned starting materials are environmentally friendly, since foreign inclusions in food packaging materials would pose a serious danger to human health and life, as well as to the brand image of the product in which they would be detected. It was proved that high waterfastness and waterproofness, as well as the necessary level of barrier, protective and operational properties of packaging material for food products cannot always be obtained by introducing a significant amount of polyamidaminepichlorohydrin, so the paper investigated the mechanism of interacting cellulose fibers of paper with polyamidaminepichlorohydrin, and also proved the possibility of its use to obtain packaging paper with a given set of properties. It was found that the consumption of up to 4–6% polyamidaminepichlorohydrin provides the main increase in the mechanical strength of packaging paper, both in wet and dry conditions. The resulting waterfast and waterproof material can be used for food packaging.

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