scholarly journals Cactus Mucilage for Food Packaging Applications

Coatings ◽  
2019 ◽  
Vol 9 (10) ◽  
pp. 655 ◽  
Author(s):  
Rim Gheribi ◽  
Khaoula Khwaldia
Keyword(s):  
Chemical Composition ◽  
Shelf Life ◽  
Food Quality ◽  
Food Packaging ◽  
Structural Features ◽  
Biotechnological Applications ◽  
Natural Polymers ◽  
Plant Organ ◽  
Packaging Industry ◽  
Cactus Mucilage

Natural polymers have been widely investigated for the development of eco-friendly materials. Among these bio-polymers, cactus mucilage is attracting increasing interest regardless of the plant species or the plant organ used for extraction. Mucilage, which is a highly branched heteropolysaccharide, has been previously studied for its chemical composition, structural features, and biotechnological applications. This review highlights the mucilage application in the food packaging industry, by developing films and coatings. These cactus-based biomaterials will be discussed for their functional properties and their potential in preserving food quality and extending shelf life.

Research progress of packaging indicating materials for real-time monitoring of food quality

2019 ◽  
Vol 9 (5) ◽  
pp. 377-396 ◽  
Author(s):  
Danfei Liu ◽  
Ling Yang ◽  
Mi Shang ◽  
Yunfei Zhong
Keyword(s):  
Supply Chain ◽  
Shelf Life ◽  
Real Time ◽  
Food Quality ◽  
Food Packaging ◽  
Cold Chain ◽  
Research Progress ◽  
Packaging Materials ◽  
Toxic Substances ◽  
Fresh Food

The rapid development of cold-chain transportation necessitates consumers to present high requirements on safety and freshness of fresh food in recent years. The quality and taste of fresh food can be monitored and controlled through the intelligent packaging technologies and new food packaging materials such as time-temperature indicators (TTIs), Radio Frequency Identification (RFID), biological composites and polymer nanocomposites. Based on different packaging materials, indicators and sensors are employed in food packaging for real-time detection of information about freshness, temperature, microbiological, and shelf life of products in the supply chain. Wide varieties of packaging materials are suitable for providing intelligent and smart properties for food packaging, such as oxygen scavenging capability, antimicrobial activity, and recording the thermal history. Due to the special properties of prepared materials, TTIs are used to point out the remaining shelf life of perishable products throughout the supply chain. Compared with others, they have the advantages of low cost, small size and convenient indication. Additionally, the TTIs can effectively solve food quality and safety problems caused by temperature fluctuation in supply chain. Since the irreversible color change of TTIs, the food safety situation would be shown intuitively. Currently, the TTIs were widely used in application of food packaging by providing safety information. However, the application is also accompanied with some deficiencies such as the accuracy of monitoring, migration of toxic substances, stability and expensive cost etc. This review will deeply discuss the preparation of various types of TTIs based on different package indicating materials with a particular emphasis on how to improve their accuracy and stability, control the migration of toxic substances and to develop new TTIs.

Application of Edible and Biodegradable Starch-Based Films in Food Packaging: A Systematic Review and Meta-Analysis

2019 ◽  
Vol 7 (3) ◽  
pp. 624-637 ◽  
Author(s):  
Jalal Sadeghizadeh-Yazdi ◽  
Masoud Habibi ◽  
Ali Akbar Kamali ◽  
Mahdi Banaei
Keyword(s):  
Systematic Review ◽  
Food Packaging ◽  
Meta Analysis ◽  
Sufficient Information ◽  
Natural Polymers ◽  
Exclusion Criteria ◽  
Oil Derivatives ◽  
Study Characteristics ◽  
Functional Features ◽  
Packaging Industry

In recent years, natural polymers such as starch have been widely considered as alternatives to plastics derived from petroleum derivatives in the production of packaging films. Currently, modified starches with new functional features are available that can be used in the production of the above mentioned films. The aim at this study is a systematic review and meta-analysis of application of edible and biodegradable starch-based films in food packaging. At first all of the studies related to our title by using some keywords (edible and biodegradable starch-based films and food packaging) searched for English databases; Google, Google scholar, PubMed, Embase, CINAHL, PsycInfo, SCOPUS and ISI web of Science during the 2010 to 2018 was run consisting a predefined inclusion and exclusion factors. Inclusion and exclusion criteria were: papers related to edible and biodegradable starch-based films and food packaging, papers were English, types of papers were original and all the papers were free full text. As a result, related to inclusion and exclusion criteria papers were found and analyses. Data were collected based on study characteristics, edible and biodegradable starch-based films, food packaging. In the initial search, 589 articles were found that after reviewing the titles and abstract articles and removing repetitive and non-related, 33 possible related articles were examined. Of these, 24 articles were omitted from the abstract because of lack of access to the original article and lack of sufficient information. Finally, 13 papers were included in the study. Due to novel research on the application of bio-degradable biofilms in the packaging industry of food, starch is one of the most promising and promising sources. Different needs in the food packaging industry for bio-films have led to the diverse sources of starch being studied, because each source has its own specific characteristics. The properties of films obtained from starch indicated the rigidity and reduced flexibility of the films. To prevent this and the corresponding effects on the film, other polymers can be used as additive compounds. Extending the use of starch structure techniques and the use of this material in combination with other materials to reduce the inherent weaknesses of this natural polymer has led to its further development in various industries, especially packaged industries. Starch is a proper substitute for polymers extracted from oil derivatives. In order to improve the characteristics of the produced films, a high number of compounds can be added to the matrix, and various variations can be applied during the processing. Optimizing conditions will produce transparent, non-odorous, non-flavored, and color-free films with improved mechanical, optical and deterrent features.

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 Gelatin-Based Films and Coatings for Food Packaging Applications

Coatings ◽  
2016 ◽  
Vol 6 (4) ◽  
pp. 41 ◽  
Author(s):  
Marina Ramos ◽  
Arantzazu Valdés ◽  
Ana Beltrán ◽  
María Garrigós
Keyword(s):  
Food Quality ◽  
Food Packaging ◽  
Healthy Lifestyle ◽  
Edible Films ◽  
Food Preservation ◽  
Fish Products ◽  
Wide Range ◽  
Future Potential ◽  
Packaging Industry ◽  
Global Food

This review discusses the latest advances in the composition of gelatin-based edible films and coatings, including nanoparticle addition, and their properties are reviewed along their potential for application in the food packaging industry. Gelatin is an important biopolymer derived from collagen and is extensively used by various industries because of its technological and functional properties. Nowadays, a very wide range of components are available to be included as additives to improve its properties, as well as its applications and future potential. Antimicrobials, antioxidants and other agents are detailed due to the fact that an increasing awareness among consumers regarding healthy lifestyle has promoted research into novel techniques and additives to prolong the shelf life of food products. Thanks to its ability to improve global food quality, gelatin has been particularly considered in food preservation of meat and fish products, among others.

scholarly journals Bacterial Nanocellulose—A Biobased Polymer for Active and Intelligent Food Packaging Applications: Recent Advances and Developments

Polymers ◽  
2020 ◽  
Vol 12 (10) ◽  
pp. 2209
Author(s):  
Karolina Ludwicka ◽  
Monika Kaczmarek ◽  
Aneta Białkowska
Keyword(s):  
Shelf Life ◽  
Food Packaging ◽  
Good Alternative ◽  
Bacterial Nanocellulose ◽  
Plastic Packaging ◽  
Damage Indicators ◽  
Product Quality And Safety ◽  
Packaging Industry ◽  
Antimicrobial And Antioxidant Activity ◽  
Further Development

The aim of this review is to provide an overview of recent findings related to bacterial cellulose application in bio-packaging industry. This constantly growing sector fulfils a major role by the maintenance of product safety and quality, protection against environmental impacts that affect the shelf life. Conventional petroleum-based plastic packaging are still rarely recyclable and have a number of harmful environmental effects. Herein, we discuss the most recent studies on potential good alternative to plastic packaging—bacterial nanocellulose (BNC), known as an ecological, safe, biodegradable, and chemically pure biopolymer. The limitations of this bio-based packaging material, including relatively poor mechanical properties or lack of antimicrobial and antioxidant activity, can be successfully overcome by its modification with a wide variety of bioactive and reinforcing compounds. BNC active and intelligent food packaging offer a new and innovative approach to extend the shelf life and maintain, improve, or monitor product quality and safety. Incorporation of different agents BNC matrices allows to obtain e.g., antioxidant-releasing films, moisture absorbers, antimicrobial membranes or pH, freshness and damage indicators, humidity, and other biosensors. However, further development and implementation of this kind of bio-packaging will highly depend on the final performance and cost-effectiveness for the industry and consumers.

Using watermark visibility measurements to select an optimized pair of spot colors for use in a binary watermark

2020 ◽  
Vol 2020 (15) ◽  
pp. 197-1-197-7
Author(s):  
Alastair Reed ◽  
Vlado Kitanovski ◽  
Kristyn Falkenstern ◽  
Marius Pedersen
Keyword(s):  
Food Packaging ◽  
Red Light ◽  
Human Observer ◽  
Viewing Distance ◽  
Point Of Sale ◽  
Complementary Color ◽  
Low Visibility ◽  
Packaging Industry ◽  
Spot Color ◽  
Selection Of

Spot colors are widely used in the food packaging industry. We wish to add a watermark signal within a spot color that is readable by a Point Of Sale (POS) barcode scanner which typically has red illumination. Some spot colors such as blue, black and green reflect very little red light and are difficult to modulate with a watermark at low visibility to a human observer. The visibility measurements that have been made with the Digimarc watermark enables the selection of a complementary color to the base color which can be detected by a POS barcode scanner but is imperceptible at normal viewing distance.

Structural features and strength behavior of TRIP/TWIP steels

2020 ◽  
pp. 5-18
Author(s):  
D. V. Prosvirnin ◽  
◽  
M. S. Larionov ◽  
S. V. Pivovarchik ◽  
A. G. Kolmakov ◽  
...  
Keyword(s):  
Mechanical Properties ◽  
Chemical Composition ◽  
Thermomechanical Processing ◽  
Maximum Load ◽  
Structural Features ◽  
Stacking Fault ◽  
Stacking Fault Energy ◽  
Structural And Functional Properties ◽  
Twip Steels ◽  
The Creation

A review of the literature data on the structural features of TRIP / TWIP steels, their relationship with mechanical properties and the relationship of strength parameters under static and cyclic loading was carried out. It is shown that the level of mechanical properties of such steels is determined by the chemical composition and processing technology (thermal and thermomechanical processing, hot and cold pressure treatment), aimed at achieving a favorable phase composition. At the atomic level, the most important factor is stacking fault energy, the level of which will be decisive in the formation of austenite twins and / or the formation of strain martensite. By selecting the chemical composition, it is possible to set the stacking fault energy corresponding to the necessary mechanical characteristics. In the case of cyclic loads, an important role is played by the strain rate and the maximum load during testing. So at high loading rates and a load approaching the yield strength under tension, the intensity of the twinning processes and the formation of martensite increases. It is shown that one of the relevant ways to further increase of the structural and functional properties of TRIP and TWIP steels is the creation of composite materials on their basis. At present, surface modification and coating, especially by ion-vacuum methods, can be considered the most promising direction for the creation of such composites.

scholarly journals Recent Developments in Seafood Packaging Technologies

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 940
Author(s):  
Michael G. Kontominas ◽  
Anastasia V. Badeka ◽  
Ioanna S. Kosma ◽  
Cosmas I. Nathanailides
Keyword(s):  
Shelf Life ◽  
Food Packaging ◽  
Modified Atmosphere Packaging ◽  
High Water ◽  
Edible Films ◽  
Nitrogenous Compounds ◽  
Quality Properties ◽  
Unsaturated Lipids ◽  
Active Food Packaging ◽  
Seafood Products

Seafood products are highly perishable, owing to their high water activity, close to neutral pH, and high content of unsaturated lipids and non-protein nitrogenous compounds. Thus, such products require immediate processing and/or packaging to retain their safety and quality. At the same time, consumers prefer fresh, minimally processed seafood products that maintain their initial quality properties. The present article aims to review the literature over the past decade on: (i) innovative, individual packaging technologies applied to extend the shelf life of fish and fishery products, (ii) the most common combinations of the above technologies applied as multiple hurdles to maximize the shelf life of seafood products, and (iii) the respective food packaging legislation. Packaging technologies covered include: Modified atmosphere packaging; vacuum packaging; vacuum skin packaging; active food packaging, including oxygen scavengers; carbon dioxide emitters; moisture regulators; antioxidant and antimicrobial packaging; intelligent packaging, including freshness indicators; time–temperature indicators and leakage indicators; retort pouch processing and edible films; coatings/biodegradable packaging, used individually or in combination for maximum preservation potential.

scholarly journals Paperboard Coating Detection Based on Full-Stokes Imaging Polarimetry

Sensors ◽  
2020 ◽  
Vol 21 (1) ◽  
pp. 208
Author(s):  
Javier Brugés Martelo ◽  
Jan Lundgren ◽  
Mattias Andersson
Keyword(s):  
Food Packaging ◽  
Imaging Systems ◽  
Gaussian Kernel ◽  
Support Vector ◽  
Camera System ◽  
Distance Correlation ◽  
Imaging Polarimetry ◽  
Packaging Industry ◽  
Thickness Variations

The manufacturing of high-quality extruded low-density polyethylene (PE) paperboard intended for the food packaging industry relies on manual, intrusive, and destructive off-line inspection by the process operators to assess the overall quality and functionality of the product. Defects such as cracks, pinholes, and local thickness variations in the coating can occur at any location in the reel, affecting the sealable property of the product. To detect these defects locally, imaging systems must discriminate between the substrate and the coating. We propose an active full-Stokes imaging polarimetry for the classification of the PE-coated paperboard and its substrate (before applying the PE coating) from industrially manufactured samples. The optical system is based on vertically polarized illumination and a novel full-Stokes imaging polarimetry camera system. From the various parameters obtained by polarimetry measurements, we propose implementing feature selection based on the distance correlation statistical method and, subsequently, the implementation of a support vector machine algorithm that uses a nonlinear Gaussian kernel function. Our implementation achieves 99.74% classification accuracy. An imaging polarimetry system with high spatial resolution and pixel-wise metrological characteristics to provide polarization information, capable of material classification, can be used for in-process control of manufacturing coated paperboard.

scholarly journals Progresses in Food Packaging, Food Quality, and Safety—Controlled-Release Antioxidant and/or Antimicrobial Packaging

Molecules ◽  
2021 ◽  
Vol 26 (5) ◽  
pp. 1263
Author(s):  
Cornelia Vasile ◽  
Mihaela Baican
Keyword(s):  
Food Quality ◽  
Food Packaging ◽  
Life Extension ◽  
Quality And Safety ◽  
Testing Methods ◽  
Food Handling ◽  
Active Food Packaging ◽  
Matrix Modification ◽  
Radiofrequency Identification ◽  
Food Quality And Safety

Food packaging is designed to protect foods, to provide required information about the food, and to make food handling convenient for distribution to consumers. Packaging has a crucial role in the process of food quality, safety, and shelf-life extension. Possible interactions between food and packaging are important in what is concerning food quality and safety. This review tries to offer a picture of the most important types of active packaging emphasizing the controlled/target release antimicrobial and/or antioxidant packaging including system design, different methods of polymer matrix modification, and processing. The testing methods for the appreciation of the performance of active food packaging, as well as mechanisms and kinetics implied in active compounds release, are summarized. During the last years, many fast advancements in packaging technology appeared, including intelligent or smart packaging (IOSP), (i.e., time–temperature indicators (TTIs), gas indicators, radiofrequency identification (RFID), and others). Legislation is also discussed.

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