scholarly journals Sustainable Resource Based Materials in Food Packaging Design

2020 ◽  
Vol 2 (2) ◽  
pp. 138-149
Author(s):  
Nur Hidayah Azhar ◽  
Nor Zalifah Zainal Abidin
Keyword(s):  
Food Packaging ◽  
Free Food ◽  
Polymer Structure ◽  
Biodegradable Materials ◽  
Packaging Design ◽  
Sustainable Resources ◽  
Composition And Structure ◽  
Sustainable Materials ◽  
Negative Impacts ◽  
Cellulose Plant

This paper provides and understanding on the utilization of sustainable resources in food packaging. It reviews the negative impacts of plastic and current sustainable materials that are used to substitute plastic in food packaging. In order to replace plastics, many researches have been done to surmount the issue and biodegradable materials such as cellulose, plant fibres, starch based, and any bio-based material have undergone research and experiments to achieve the plastic free food packaging. Moreover, there has been strength and weaknesses in every bio-based material that need to be considered such as its polymer structure and its ability to withstand the outside properties. Different composition and structure of the polymer from this bio-based material determine the shelf life of a food when they are used as the packaging and how it can affect the food. Lesser additives of chemicals used to support the polymer is better. However, much research is still needed in discovering which bio-based material is the most suitable to use as the permanent eco-friendly food packaging design. 

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.

scholarly journals Benthic estuarine communities' contribution to bioturbation under the experimental effect of marine heatwaves

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
M. Dolbeth ◽  
O. Babe ◽  
D. A. Costa ◽  
A. P. Mucha ◽  
P. G. Cardoso ◽  
...  
Keyword(s):  
Community Composition ◽  
Ecosystem Functioning ◽  
Structural Changes ◽  
Nutrient Release ◽  
Biological Communities ◽  
Thermal Change ◽  
Composition And Structure ◽  
Temperature Ranges ◽  
Negative Impacts ◽  
Heat Extremes

AbstractMarine heatwaves are increasing worldwide, with several negative impacts on biological communities and ecosystems. This 24-day study tested heatwaves' effect with distinct duration and recovery periods on benthic estuarine communities' diversity and contribution to ecosystem functioning experimentally. The communities were obtained from a temperate estuary, usually subjected to high daily thermal amplitudes. Our goal was to understand the communities' response to the thermal change, including the community descriptors and behavioural changes expected during heat extremes. We measured community composition and structural changes and the bioturbation process and nutrient release as ecosystem functioning measurements. Overall, our findings highlight the potential tolerance of studied estuarine species to the temperature ranges tested in the study, as community composition and structure were similar, independently of the warming effect. We detected a slight trend for bioturbation and nutrient release increase in the communities under warming, yet these responses were not consistent with the heatwaves exposure duration. Overall, we conclude on the complexity of estuarine communities’ contribution to functioning under warming, and the importance of scalable experiments with benthic organisms' responses to climate variability, accommodating longer time scales and replication. Such an approach would set more efficient expectations towards climate change mitigation or adaptation in temperate estuarine ecosystems.

Transparent choices: communicating packaged food content to children

2017 ◽  
Vol 16 (1) ◽  
pp. 57-74 ◽  
Author(s):  
Meaghan Brierley ◽  
Charlene Elliott
Keyword(s):  
Information Needs ◽  
Food Packaging ◽  
Food Choices ◽  
Thinking Skills ◽  
Critical Thinking Skills ◽  
Healthy Foods ◽  
Children’S Perspectives ◽  
Packaging Design ◽  
Food Content ◽  
Packaged Food

Focusing on how children make food choices, this article presents research to support efforts to meet children’s information needs when it comes to food packaging. Using focus groups, the authors examine children’s perspectives on ‘most healthy’ and ‘least healthy’ packaged food. Findings reveal that children understand whole foods as ‘healthy’ foods, use the Nutrition Facts label to guide their decisions, and interpret package visuals as literal descriptions of what a food contains. These findings provide evidence-based support to improve food packaging design regulations. Finally, the authors call for transparent visual communication strategies, which aim to improve the critical thinking skills of children, and provide a foundation for informed decision-making across a lifetime.

scholarly journals Adhesion and Stability of Nanocellulose Coatings on Flat Polymer Films and Textiles

2020 ◽  
Author(s):  
Raha Saremi ◽  
Nikolay Borodinov ◽  
Amine Mohamed Laradji ◽  
Suraj Sharma ◽  
Igor Luzinov ◽  
...  
Keyword(s):  
Polymer Films ◽  
Food Packaging ◽  
Mechanical Stability ◽  
Polymer Coatings ◽  
High Specific Surface Area ◽  
Force Microscopy ◽  
Polycarboxylic Acids ◽  
Composition And Structure ◽  
Filtration Properties ◽  
Physical And Chemical

Renewable nanocellulose materials received increased attention owing to their small dimensions, high specific surface area, high mechanical characteristics, biocompatibility, and compostability. Nanocellulose coatings are among many interesting applications of these materials to functionalize different by composition and structure surfaces, including plastics, polymer coatings, and textiles with broader applications from food packaging to smart textiles. Variations in porosity and thickness of nanocellulose coatings are used to adjust a load of functional molecules and particles into the coatings, their permeability, and filtration properties. Mechanical stability of nanocellulose coatings in a wet and dry state are critical characteristics for many applications. In this work, nanofibrillated and nanocrystalline cellulose coatings deposited on the surface of polymer films and textiles made of cellulose, polyester, and nylon are studied using atomic force microscopy, ellipsometry, and T-peel adhesion tests. Methods to improve coatings adhesion and stability using physical and chemical cross-linking with added polymers and polycarboxylic acids are analyzed in this study. The paper reports on the effect of the substrate structure and ability of nanocellulose particles to intercalate into the substrate on the coating adhesion.

scholarly journals EVALUASI EYE TRACKING TERHADAP PERSEPSI WARNA DAN GAMBAR PADA PRIMARY DISPLAY PANEL KEMASAN

2021 ◽  
Vol 20 (1) ◽  
pp. 91-103
Author(s):  
Wirania Swasty ◽  
Arry Mustikawan ◽  
Moh. Isa Pramana Koesoemadinata
Keyword(s):  
Eye Tracking ◽  
Food Packaging ◽  
Decision Making Process ◽  
Data Recording ◽  
Literature Study ◽  
Packaging Design ◽  
Recording Process ◽  
Teenagers And Young Adults ◽  
Primary Display ◽  
Snack Products

 Home industry food packaging displayed on shelves in stores will compete with products from other brands that areplaced close together. In order to attract consumers’ attention and assist them in the purchasing decision-making process, packaging that has a competitive advantage is needed. This research is limited to the Primary Display Panel (PDP) packaging of home industry banana chips. In previous studies, the research used was quantitative, but this does not reveal the whole story. The data recording process can support “what” the participant looks at but does not reveal “why” they look at it. For this reason, this research is aimed to establish a broader understanding of what participants perceive of the packaging design seen using eye tracking methods and why it happened. This study uses qualitative approach. Thestudy consists of three phases: literature study, eye tracking data recording, and data processing and interviews analyzedusing content analysis. The result is colors and images are perceived to be the same by teenagers and young adults. There is no connection between likes and dislikes for colors/images with colors preference in choosing snack products. The results can be used by producers and packaging designers to create packages that generate consumer purchase interest.

Application of Shannon’s entropy-analytic hierarchy process (AHP) for the selection of the most suitable starch as matrix in green biocomposites for takeout food packaging design

BioResources ◽  
2020 ◽  
Vol 15 (2) ◽  
pp. 4065-4088
Author(s):  
H. N. Salwa ◽  
S. M. Sapuan ◽  
M. T. Mastura ◽  
M. Y. M. Zuhri
Keyword(s):  
Analytic Hierarchy Process ◽  
Food Packaging ◽  
Shannon’S Entropy ◽  
Rice Starch ◽  
Sago Starch ◽  
Analytic Hierarchy ◽  
Design Elements ◽  
Packaging Design ◽  
Shannon's Entropy ◽  
Hierarchy Process

Starch is a natural polymer and eligible for short-term, single-use food packaging applications. Nevertheless, different starches have different features and properties determined by their botanical plant origins. This paper presents an approach that combines Shannon’s entropy and the Analytic Hierarchy Process method to aid the selection process of starch as matrix in green biocomposites for takeout food packaging design. The proposed selection system ranks alternative starches in terms of the key design elements, i.e. strength, barrier property, weight, and cost. Shannon’s entropy established corresponding weight values for the indicators selected. Six starches: wheat, maize, potato, cassava, sago, and rice were appraised using gathered data from the literature to determine their suitability as a more sustainable option. This study found that sago starch obtained the highest priority score of 26.8%, followed by rice starch (20.2%). Sensitivity analysis was then carried out to further verify the results; sago starch was at the top rank for five of six different scenarios tested. The results showed that sago starch is the starch that can best satisfy the design requirements. Despite the results attained, the selection framework used could be enhanced with a more comprehensive attributes assessment and extensive dataset.

scholarly journals Reinforcement of Refined and Semi-Refined Carrageenan Film with Nanocellulose

Polymers ◽  
2020 ◽  
Vol 12 (5) ◽  
pp. 1145 ◽  
Author(s):  
Bakti B. Sedayu ◽  
Marlene J. Cran ◽  
Stephen W. Bigger
Keyword(s):  
Thin Film ◽  
Thermal Properties ◽  
Food Packaging ◽  
Lower Cost ◽  
Polymer Structure ◽  
Mechanical And Thermal Properties ◽  
Moisture Barrier ◽  
Water Sensitivity ◽  
Reinforced Polymer

Carrageenans obtained from seaweeds can be processed into films for a range of applications including food packaging. The level of carrageenan refinement during extraction can influence the key properties, with semi-refined carrageenan (SRC) containing more impurities than the more refined carrageenan (RC). Further refinement steps, however, result in higher costs associated with the production of RC. In order to obtain a lower cost and more ecofriendly, bio-based material for food packaging applications, SRC was used in this investigation to produce a thin film reinforced with nanocellulose fibrils (NCF). Films derived from RC containing NCF were also investigated with water sensitivity and physico-mechanical and thermal properties among the properties tested. Levels of NCF were varied from 1% to 7% (w/w), and in general, the NCF reinforcement improved the overall properties of both the SRC and RC films, including the water sensitivity and moisture barrier. However, NCF inclusion in SRC film was less effective with regard to the mechanical and thermal properties compared with NCF inclusion in RC film. The enhancement in properties was attributed to the greater cohesiveness of the reinforced polymer structure and the crystalline regions formed in the structures of SRC and RC films by NCF incorporation.

scholarly journals Decisions on Recycling or Waste: How Packaging Functions Affect the Fate of Used Packaging in Selected Swedish Households

2018 ◽  
Vol 10 (12) ◽  
pp. 4794 ◽  
Author(s):  
Helén Williams ◽  
Fredrik Wikström ◽  
Katarina Wetter-Edman ◽  
Per Kristensson
Keyword(s):  
Food Packaging ◽  
Consumer Behaviour ◽  
Decision Making Process ◽  
Life Cycle Assessments ◽  
Packaging Design ◽  
Verbal Responses ◽  
Explorative Study ◽  
Recycling Systems ◽  
Rich Data ◽  
Complex Matter

The intention of this paper is to learn more about why consumers choose whether or not to recycle, with special attention given to the functions of the packaging itself, in order to provide suggestions for improvements in packaging design, recycling systems and the environmental assessment of different packaging designs. The study focussed on ten households in Sweden that where motivated to participate in the study in order to gain an understanding of the complex matter of this decision-making process. The intention of implementing an interview-based qualitative study was to gain rich data and to reach beyond the respondents’ immediate verbal responses. The respondents were interviewed with open-ended questions, which were supported with pictures of packaging; additionally, their waste bins were examined. This explorative study suggests a set of obstacles that cause consumers to dispose of packaging relating to the functions of packaging. The different obstacles that determine whether or not packaging is recycled were organised according to three different themes: the attitude towards cleanliness, the effort required to clean and sort and uncertainties about the best environmental alternative. The different functions of packaging do in fact influence all of the identified themes and; therefore, influence the decisions consumers make with regards to the recycling of specific packaging. The identified packaging functions were easy to separate different materials, easy to separate different parts, easy to clean, easy to empty, easy to reseal, easy to compress and communication regarding recycling. Consumer behaviour with regards to specific packaging functions and recycling should be further investigated. It should also be considered for inclusion in design processes, to increase the chance of materials being recycled, and in food-packaging life-cycle assessments, to provide results that align more closely with reality.

scholarly journals Factor Analysis of Packaging Visual Design for Happiness on Organic Food—Middle-Aged and Elderly as an Example

2019 ◽  
Vol 11 (12) ◽  
pp. 3267 ◽  
Author(s):  
Jui-Che Tu ◽  
Hsing-Tzu Chang ◽  
Shu-Bei Chen
Keyword(s):  
Food Packaging ◽  
Organic Food ◽  
Differential Method ◽  
Visual Design ◽  
Survey Method ◽  
Visual Images ◽  
Middle Aged ◽  
Environment Friendly ◽  
Design Elements ◽  
Packaging Design

This study explored the visual images that affect middle-aged and elderly consumer groups in organic food packaging design, and summarized the happiness of visual design elements for organic food as a reference for design. This study used expert interviews, the KJ method to collect image vocabulary and select representative samples, and the Semantic Differential method (SD method) to evaluate the happiness image of organic food. Then, the questionnaire survey method was used to investigate the subjects’ attention regarding happiness in the visual design elements of organic food. This study adopted one-way ANOVA to understand the differences of consumers’ visual images for different organic food packages. The results show that the living patterns of the consumer groups in organic food packaging design can be classified into four groups. The “Self-actualization Group” thinks that happiness organic food packaging is healthy, reassuring, environment-friendly, healing, comfortable, and novel. The “Caring for Health Group” believes that happiness organic food packaging is healthy, reassuring, and environmentally friendly. The “Lohas Food Safety Group” believes that happiness organic food is packaged in a healthy, simple, and environment-friendly way. The “Extroverted Loyalty Group” believes that happiness organic food packaging is healthy, comfortable, professional, simple, environment-friendly, and novel.

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