scholarly journals Influence of packaging materials on purchase of food products by the consumers

2020 ◽  
Vol 13 (2) ◽  
pp. 272-275
Author(s):  
Shivabasappa ◽  
H.S. Ravikumar Patil
Keyword(s):  
Food Products ◽  
Packaging Materials

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.

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 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.

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.

ANALYSIS OF THE REGULATORY FRAMEWORK AND METHODOLOGICAL PROBLEMS OF HOUSEHOLD FOIL TESTING WITH REGARD TO THE AMOUNT OF ALUMINUM MIGRATION INTO FOOD PRODUCTS

2019 ◽  
pp. 49-54
Author(s):  
N.V. Zaitseva ◽  
P.Z. Shur ◽  
S.V. Red'ko ◽  
V.A. Fokin ◽  
T.S. Ulanova ◽  
...  
Keyword(s):  
Laboratory Test ◽  
Aluminum Foil ◽  
Food Products ◽  
Specific Model ◽  
Packaging Materials ◽  
Consumer Health ◽  
Chemical Research ◽  
Technical Regulation ◽  
Methodological Problems ◽  
The Russian Federation

The paper shows that the technical regulation of the Russian Federation regarding the safety of aluminum foil for consumer health has a number of methodological problems. We studied the laboratory test reports and found the reasons that could cause the lack of reproducibility of the studies’ results for a number of identical aluminum foil samples. A number of differences were identified in domestic and foreign regulatory and procedural documents on the evaluation of household foil testing with regard to the amount of aluminum migration from packaging materials into food products. It is necessary to clarify the methods for sanitary-chemical research of products in contact with food. It is proposed to conduct a detailed study of the conformity of specific model media to certain food products and make changes and additions to regulatory and methodical instruments as a result.

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