scholarly journals Innovations in the food packaging market – intelligent packaging – a review  

2017 ◽  
Vol 35 (No. 1) ◽  
pp. 1-6 ◽  
Author(s):  
Barska Anetta ◽  
Wyrwa Joanna
Keyword(s):  
Shelf Life ◽  
Driving Force ◽  
Food Industry ◽  
Food Packaging ◽  
Intelligent Packaging ◽  
Packaging Technology ◽  
Consumer Interest ◽  
Packaging Industry ◽  
Fresh Products

The manufacturers have to provide modern and safe packaging due to the growing consumer interest in the consumption of fresh products with extended shelf-life and controlled quality. It is a challenge to the food packaging industry and it also acts as a driving force for the development of new and improved concepts of packaging technology. It is in order to meet these needs that intelligent packaging can be applied. This article presents a generation of packaging which allows maintaining and even improving the quality of the packaged product, which is an essential advantage particularly in the food industry. The most important advantage resulting from their use is a reduction in the loss of food products due to the extension of their shelf life.

scholarly journals The Use of Essential Oils in Active Food Packaging: A Review of Recent Studies

2019 ◽  
Vol 7 (11) ◽  
pp. 1799
Author(s):  
Muhammad Zeeshan Akram ◽  
Sema Yaman Fırıncıoğlu ◽  
Hassan Jalal ◽  
Sibel Canoğulları Doğan
Keyword(s):  
Essential Oils ◽  
Shelf Life ◽  
Food Industry ◽  
Food Packaging ◽  
Biological Activities ◽  
Food Additives ◽  
Biodegradable Films ◽  
Processed Food ◽  
Active Food Packaging

Public concern on the excessive use of synthetic food additives has raised a great interest to use natural products due to their potential in food and pharmacological industries. Nowadays, chemical food additives are questioned due to their contribution to the health risks and environmental impacts. Among natural additives, essential oils (EOs) are extracted from aromatic compounds and responsible for their biological activities namely antimicrobial and antioxidant capacity. Incorporation of bio-active compounds particularly EOs directly in food or edible/biodegradable food packaging seems to enhance the shelf life and quality characteristics of processed food and protect the consumers against oxidative and bacterial deterioration effects. However, inclusion of EOs in films/coatings for food packaging may put some effects on various properties (optic, tensile and etc.), which can affect the consumer acceptability. Their addition in food can cause some allergic and hypersensitivity reactions to the individuals who use them often. This paper aims to review the latest findings on the use of EOs incorporated with edible/biodegradable films and coatings to enhance the shelf life and quality of the food. Further investigations about essential oils are expected to clarify their exact action and build up their standard use in food industry.

scholarly journals Nanotechnology-based approaches for food sensing and packaging applications

RSC Advances ◽  
2020 ◽  
Vol 10 (33) ◽  
pp. 19309-19336 ◽  
Author(s):  
Fatima Mustafa ◽  
Silvana Andreescu
Keyword(s):  
Shelf Life ◽  
Food Packaging ◽  
Quality Of Food

The advancement of nanotechnology has provided opportunities for the development of new sensing and food packaging solutions, addressing long-standing challenges to extend shelf-life, reduce waste, assess safety and improve the quality of food.

scholarly journals Efficacy of Biopolymer/Starch Based Antimicrobial Packaging for Chicken Breast Fillets

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2379
Author(s):  
Noor L. Yusof ◽  
Noor-Azira Abdul Mutalib ◽  
U. K. Nazatul ◽  
A. H. Nadrah ◽  
Nurain Aziman ◽  
...  
Keyword(s):  
Food Industry ◽  
Food Packaging ◽  
Food Contamination ◽  
Color Variation ◽  
Chicken Breast ◽  
Antimicrobial Packaging ◽  
Hardening Process ◽  
Polybutylene Succinate ◽  
Potential Use

Food contamination leading to the spoilage and growth of undesirable bacteria, which can occur at any stage along the food chain, is a significant problem in the food industry. In the present work, biopolymer polybutylene succinate (PBS) and polybutylene succinate/tapioca starch (PBS/TPS) films incorporating Biomaster-silver (BM) and SANAFOR® (SAN) were prepared and tested as food packaging to improve the lifespan of fresh chicken breast fillets when kept in a chiller for seven days. The incorporation of BM and SAN into both films demonstrated antimicrobial activity and could prolong the storability of chicken breast fillets until day 7. However, PBS + SAN 2%, PBS/TPS + SAN 1%, and PBS/TPS + SAN 2% films showed the lowest microbial log growth. In quality assessment, incorporation of BM and SAN into both film types enhanced the quality of the chicken breast fillets. However, PBS + SAN 1% film showed the most notable enhancement of chicken breast fillet quality, as it minimized color variation, slowed pH increment, decreased weight loss, and decelerated the hardening process of the chicken breast fillets. Therefore, we suggest that the PBS + SAN and PBS/TPS + SAN films produced in this work have potential use as antimicrobial packaging in the future.

scholarly journals Antimicrobial Efficiency of Edible Films in Food Industry

2015 ◽  
Vol 43 (2) ◽  
pp. 302-312 ◽  
Author(s):  
Dan Cristian VODNAR ◽  
Oana Lelia POP ◽  
Francisc Vasile DULF ◽  
Carmen SOCACIU
Keyword(s):  
Shelf Life ◽  
Food Industry ◽  
Food Packaging ◽  
Antimicrobial Agents ◽  
Meat Products ◽  
Edible Films ◽  
Packaging Materials ◽  
Dual Purpose ◽  
Natural Substances ◽  
Antimicrobial Films

In this article, several applications of materials in food packaging and food safety are reviewed, including: polymers as high barrier packaging materials, natural substances as potent antimicrobial agents, and the efficiency of antimicrobial films in food industry. Active antimicrobial food packaging systems are supposed not only to passively protect food products against environmental factors, but also to inhibit or retard microbial growth on the food surface, extending the shelf life of products. Edible films can be incorporated into conventional food packaging systems with a dual purpose as an edible and antimicrobial component. Applications of antimicrobial films to fruits, vegetables and meat products have received increasing interest because films can serve as carriers for various natural antimicrobials that can maintain fresh quality, extend product shelf life and reduce the risk of pathogen growth. In the future, eco-friendly antimicrobial packaging films are promising food packaging materials because its biodegradability provides sustainable development for a modern community.In this article, several applications of materials in food packaging and food safety are reviewed, including: polymers as high barrier packaging materials, natural substances as potent antimicrobial agents, and the efficiency of antimicrobial films in food industry. Active antimicrobial food packaging systems are supposed not only to passively protect food products against environmental factors, but also to inhibit or retard microbial growth on the food surface, extending the shelf life of products. Edible films can be incorporated into conventional food packaging systems with a dual purpose as an edible and antimicrobial component. Applications of antimicrobial films to fruits, vegetables and meat products have received increasing interest because films can serve as carriers for various natural antimicrobials that can maintain fresh quality, extend product shelf life and reduce the risk of pathogen growth. In the future, eco-friendly antimicrobial packaging films are promising food packaging materials because its biodegradability provides sustainable development for modern community.

scholarly journals Applicability of Agro-Industrial By-Products in Intelligent Food Packaging

Coatings ◽  
2020 ◽  
Vol 10 (6) ◽  
pp. 550 ◽  
Author(s):  
Silvia Amalia Nemes ◽  
Katalin Szabo ◽  
Dan Cristian Vodnar
Keyword(s):  
Radio Frequency Identification ◽  
Food Industry ◽  
Food Packaging ◽  
Consumer Preferences ◽  
Antimicrobial Properties ◽  
Technological Advancement ◽  
Market Place ◽  
Intelligent Packaging ◽  
Industrial Processing ◽  
By Products

Nowadays, technological advancement is in continuous development in all areas, including food packaging, which tries to find a balance between consumer preferences, environmental safety, and issues related to food quality and control. The present paper concretely details the concepts of smart, active, and intelligent packaging and identifies commercially available examples used in the food packaging market place. Along with this purpose, several bioactive compounds are identified and described, which are compounds that can be recovered from the by-products of the food industry and can be integrated into smart food packaging supporting the “zero waste” activities. The biopolymers obtained from crustacean processing or compounds with good antioxidant or antimicrobial properties such as carotenoids extracted from agro-industrial processing are underexploited and inexpensive resources for this purpose. Along with the main agro-industrial by-products, more concrete examples of resources are presented, such as grape marc, banana peels, or mango seeds. The commercial and technological potential of smart packaging in the food industry is undeniable and most importantly, this paper highlights the possibility of integrating the by-products derived compounds to intelligent packaging elements (sensors, indicators, radio frequency identification).

scholarly journals An Intelligent IoT-Based Food Quality Monitoring Approach Using Low-Cost Sensors

Symmetry ◽  
2019 ◽  
Vol 11 (3) ◽  
pp. 374 ◽  
Author(s):  
Alexandru Popa ◽  
Mihaela Hnatiuc ◽  
Mirel Paun ◽  
Oana Geman ◽  
D. Hemanth ◽  
...  
Keyword(s):  
Food Industry ◽  
Food Packaging ◽  
Low Cost ◽  
Storage Period ◽  
Original System ◽  
Gas Temperature ◽  
Essential Information ◽  
Food Monitoring ◽  
And Storage

The evolution of multipurpose sensors over the last decades has been investigated with the aim of developing innovative devices with applications in several fields of technology, including in the food industry. The integration of such sensors in food packaging technology has paved the way for intelligent food packaging. These integrated systems are capable of providing reliable information about the quality of the packed products during their storage period. To accomplish this goal, intelligent packs use a variety of sensors suited for monitoring the quality and safety of food products by recording the evolution of parameters like the quantity of pathogen agents, gases, temperature, humidity and storage period. This technology, when combined with IoT, is able to provide a lot more information than conventional food inspection technologies, which are limited to weight, volume, color and aspect inspection. The original system described in this work relies on a simple but effective method of integrated food monitoring, right at the client home, suitable for user prepared vacuum-packed foods. It builds upon the IoT concept and is able to create a network of interconnected devices. By using this approach, we are able to combine actuators and sensing devices also providing a common operating picture (COP) by sharing information over the platforms. More precisely, our system consists of gas, temperature and humidity sensors, which provide the essential information needed for evaluating the quality of the packed product. This information is transmitted wirelessly to a computer system providing an interface where the user can observe the evolution of the product quality over time.

scholarly journals CONSUMER EXPECTATIONS TOWARDS INNOVATIVE FOOD PACKAGING

2021 ◽  
Vol 1 (54) ◽  
Author(s):  
Małgorzata Górka ◽  
◽  
Bogusław Ślusarczyk ◽  
Jolanta Baran ◽  
Elżbieta Brągiel ◽  
...  
Keyword(s):  
Shelf Life ◽  
Food Packaging ◽  
Important Change ◽  
Active Packaging ◽  
Point Of View ◽  
Communication Function ◽  
Food Market ◽  
Intelligent Communication ◽  
Fresh Products ◽  
Definition Of

Due to the growing interest of consumers in the consumption of fresh products with increased shelf life, producers must provide modern and safe packaging. This is a challenge for food packaging and acts as a driving force in the development of new and improved concepts of packaging technology. The article presents the essence, types and classification of packaging as a factor influencing the choice made by the consumer. In addition, the main attention was paid to the definition of knowledge and attitudes of consumers to this type of packaging used in the food market in the food industry. From the point of view of food consumers, the most important role of packaging is to ensure food safety throughout the logistics chain, from producer to consumer. Smart packaging is packaging that is equipped with features that allow it to track the goods through the logistics chain or control the internal and external environment of the packaging, as well as communicate with the consumer. Such packaging can not only control the quality and safety of the product, but also report its condition to a potential consumer or manufacturer. The advent of intelligent packaging systems has contributed to another important change in the existing perception of packaging, as it transforms the traditional communication function of packaging into an intelligent communication function. Another solution for innovative food packaging is active packaging. Active packaging is a system that, due to chemical, physical and biological actions, actively changes the conditions inside the packaging in order to extend the shelf life and preserve the original quality and sensory properties of food. In active packaging, the product, the environment and the packaging interact, thereby increasing product quality, shelf life and durability. Reasonable and active packaging, in addition to the function of protecting the product from the reaction of external factors and attracting the attention of the customer, is aimed at informing potential buyers about the condition and quality of goods and interaction with packaged foods

scholarly journals Influence of Ripening on Polyphenolic Content, Degradative, and Browning Enzymes in Cantaloupe Varieties (C. Melo, L.)

Horticulturae ◽  
2021 ◽  
Vol 7 (11) ◽  
pp. 421
Author(s):  
Filomena Monica Vella ◽  
Roberto Calandrelli ◽  
Bruna Laratta
Keyword(s):  
Cell Wall ◽  
Shelf Life ◽  
Consumer Preferences ◽  
Antioxidant Activities ◽  
Quality Parameters ◽  
Lytic Enzyme ◽  
Factors Affecting ◽  
Fresh Products ◽  
Cucumis Melo L

The biochemical changes that occur during the growth and ripening of fruit and vegetable tissues, especially for color and firmness, are the most important factors affecting the quality of fresh products. Cantaloupe (Cucumis melo, L.) is one of the main economically important fruits in the world and its quality parameters, e.g., sweetness, nutritional factors, and texture, influence consumer preferences. Hence, these two features, appearance and texture changes, were investigated in three different genotypes of netted melon, all characterized by an extended shelf life but with different ripening phases. In particular, in all melon cultivars, the cell wall-modifying enzymatic activities and indicators of softening as well as total polyphenols, ortho-diphenols, flavonoids, and tannins, and antioxidant activity were studied. One variety with excellent shelf-life displayed the best nutritional and healthy qualities, in the early stages of ripening, and the lowest degree of browning. The lytic enzyme activities were reduced in the initial stages and after they increased gradually until the overripe stage, with the same trend for all varieties under investigation. The antioxidant activities declined with increasing time of ripeness in all genotypes. The outcomes confirm that the activities of both classes examined, antioxidant and cell wall-modifying enzymes, may vary significantly during ripeness depending on the genotype, suggesting the involvement in determining the postharvest behavior of these fruits.

scholarly journals Combination of Food Packaging Technology and Additives Materials to Preserve The Quality of Gomuti Palm

2017 ◽  
Vol 05 (3) ◽  
pp. 1-11
Author(s):  
Amarilia Harsanti Dameswari ◽  
◽  
Emmy Darmawati ◽  
Lilik Pujantoro Eko Nugroho ◽  
◽  
...  
Keyword(s):  
Food Packaging ◽  
Packaging Technology
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