Plasticor: Smarting Food Packages

2021 ◽  
Author(s):  
Rosas ALT
Keyword(s):  
Greenhouse Gases ◽  
Food Waste ◽  
Food Production ◽  
Environmental Problem ◽  
New Products ◽  
Good Condition ◽  
Human Consumption ◽  
Smart Packaging ◽  
Plastic Packaging ◽  
Food Packages

Food waste that occurs at different stages from food production to transportation and in homes is an economic, social and environmental problem. These food scraps are largely responsible for the generation of greenhouse gases (GHG). In addition, many of these foods are sold in non-biodegradable plastic packaging that results in the accumulation of plastic in the environment, directly and/or indirectly affecting the lives of animals and humans. In order to bring about a possibility of reducing food waste and the accumulation of long-lasting plastics in nature, Plasticor was developed, a biodegradable and sustainable polymer used in the packaging of foods that use biosensors to test the viability for human consumption of food. A smart packaging that involves food and has its color changed when the product is no longer fit for consumption, indicating the presence of harmful microorganisms. Thus, avoiding the early disposal of food in good condition and consequently its impact on the environment, in addition to postponing the consumption of new products, Plasticor contributes to a more sustainable world.

scholarly journals Bioproducts from Potatoes. A Review

2017 ◽  
Vol 21 (1) ◽  
pp. 18-27 ◽  
Author(s):  
Vivita Priedniece ◽  
Kriss Spalvins ◽  
Kaspars Ivanovs ◽  
Jelena Pubule ◽  
Dagnija Blumberga
Keyword(s):  
Food Waste ◽  
Food Production ◽  
New Products ◽  
Value Added ◽  
Raw Material ◽  
New Materials ◽  
Processing Waste ◽  
Local Resources ◽  
The World ◽  
Value Added Products

Abstract The increasing amount of food waste througout the world is becoming a major problem for waste management plants. The food waste produced amounts to 1.3 million tons a year. This is a resource that could be used for production of new products. Decreasing fossil resources and a rapidly growing population lead to the necessity to produce more food and to replace existing with new materials ones that are biological and produce little effect on environment. Bioeconomy is a method that can help achieve production of value-added products that use local resources and waste to manufacture products efficiently. In this article, we are looking at possibilities to use potatoes for production of new materials, such as bioplastics, antioxidants, proteins, instead of their conventional use for food production. We have studied potato components, extraction technologies and summed up possible directions for development for new products, looking at the use of processing waste as a raw material.

Innovations in Food Production - Status and Directions of Development

2012 ◽  
Vol 7 (2) ◽  
pp. 183-193
Author(s):  
Barbara Grzybowska
Keyword(s):  
Functional Food ◽  
Food Production ◽  
Food Industry ◽  
Statistical Data ◽  
New Products ◽  
Technological Innovations ◽  
The Status ◽  
Product Manufacturing ◽  
The Subject ◽  
And Storage

This paper characterises the directions of innovative activities undertaken by food industry enterprises concerning the manufacturing of food products. Based on the subject literature and secondary statistical data, the status of food industry innovativeness and areas of innovative activities related to implementation of technological and non-technological innovations are presented. The activities of enterprises focus on manufacturing new products in response to the ever-changing needs and expectations of consumers. In particular, the production of so-called functional food (which seeks to promote health, minimise the risk of specific diseases, improve psychophysical fitness, lose weight, etc.) is increasingly extensive. Manufacturers must also improve the technologies and techniques of product manufacturing, packaging and storage. 

scholarly journals Hemp (Cannabis sativa L.) Flour-Based Wheat Bread as Fortified Bakery Product

Plants ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1558
Author(s):  
Iulian Eugen Rusu ◽  
Romina Alina Marc (Vlaic) ◽  
Crina Carmen Mureşan ◽  
Andruţa Elena Mureşan ◽  
Vlad Mureşan ◽  
...  
Keyword(s):  
Mineral Content ◽  
Unsaturated Fatty Acids ◽  
Cannabis Sativa ◽  
New Products ◽  
Wheat Bread ◽  
Human Consumption ◽  
Nutritional Properties ◽  
Bakery Product ◽  
Nutritional Characteristics ◽  
Yeasts And Molds

Hemp flour from Dacia Secuieni and Zenit varieties was added to bread in different proportions (5%, 10%, 15% and 20%) to improve its nutritional properties. The purpose of this paper was to present the advanced nutritional characteristics of these bread samples. The selected varieties of hemp, accepted for human consumption, met the requirements for the maximum accepted level of THC in seeds. The protein content of new products increased from 8.76 to 11.48%, lipids increased from 0.59 to 5.41%, mineral content from 1.33 to 1.62%, and fiber content from 1.17 to 5.84%. Elasticity and porosity decreased from 95.51 to 80% and 78.65 to 72.24%, respectively. K, Mg, Ca, P, Mn and Fe are the main mineral substances in bread with addition of hemp flour from the Dacia Secuieni and Zenit varieties. The total amount of unsaturated fatty acids in the bread samples with hemp flour ranged from 67.93 g/100 g and 69.82 g/100 g. Eight amino acids were identified, of which three were essential (lysine, phenylalanine, histidine). Lysine, the deficient amino acid in wheat bread, increased from 0.003 to 0.101 g/100 g. Sucrose and fructose decreased with the addition of hemp flour, and glucose has not been identified. The amount of yeasts and molds decreased in the first 3 days of storage. Regarding the textural profile, the best results were obtained for the samples with 5% addition. In conclusion, bread with the addition of hemp flour has been shown to have superior nutritional properties to wheat bread.

scholarly journals Climate forcing by battered-and-breaded fillets and crab-flavored sticks from Alaska pollock

Elem Sci Anth ◽  
2019 ◽  
Vol 7 ◽  
Author(s):  
Brandi L. McKuin ◽  
Jordan T. Watson ◽  
Alan C. Haynie ◽  
J. Elliott Campbell
Keyword(s):  
Supply Chain ◽  
Nitrogen Oxides ◽  
Organic Carbon ◽  
Greenhouse Gases ◽  
Food Production ◽  
Production Systems ◽  
Climate Impact ◽  
Climate Forcing ◽  
Anthropogenic Sources ◽  
Seafood Products

The food sector is a significant contributor to greenhouse gas emissions, contributing 10–32% of global anthropogenic sources. Compared with land-based food production systems, relatively little is known about the climate impact of seafood products. Previous studies have placed an emphasis on fishing activities, overlooking the contribution of the processing phase in the seafood supply chain. Furthermore, other studies have ignored short-lived climate forcing pollutants which can be particularly large for ship fuels. To address these critical knowledge gaps, we conducted a carbon footprint analysis of seafood products from Alaska pollock, one of the world’s largest fisheries. A holistic assessment was made including all components in the supply chain from fishing through retail display case, including a broad suite of climate forcing pollutants (well-mixed greenhouse gases, sulfur oxides, nitrogen oxides, black carbon and organic carbon), for domestic and top importers. We found that in some instances the processing phase contributed nearly twice the climate impact as the fishing phase of the seafood supply chain. For highly fuel-efficient fisheries, such as the Alaska pollock catcher-processor fleet, including the processing phase of the seafood supply chain is essential. Furthermore, the contribution from cooling emissions (sulfur and nitrogen oxides, and organic carbon) offsets a significant portion of the climate forcing from warming emissions. The estimates that include only greenhouse gases are as much as 2.6 times higher than the cases that include short-lived climate forcing pollutants. This study also advances our understanding of the climate impact of seafood distribution with products for the domestic retail market having a climate impact that is as much as 1.6 times higher than export products that undergo transoceanic shipping. A full accounting of the supply chain and of the impact of the pollutants emitted by food production systems is important for climate change mitigation strategies in the near-term.

scholarly journals Possibilities of utilization of the leftover bread

2010 ◽  
Vol 16 (4) ◽  
pp. 399-403 ◽  
Author(s):  
Zvonko Njezic ◽  
Jasmina Zivkovic ◽  
Biljana Cvetkovic
Keyword(s):  
Thermal Processing ◽  
Food Production ◽  
New Technologies ◽  
Environmental Problem ◽  
Animal Feed ◽  
Microwave Treatment ◽  
Raw Material ◽  
Hydrothermal Processing ◽  
Baking Industry ◽  
Average Consumption

Food production is a top priority issue, as the lack of food for the continuously growing population is becoming an increasing problem in the world and in Serbia as well. Increase of food production for humans and animals can be achieved by use of new technologies in biotechnology, i.e. in bio-industry. Nowadays, there are many different ways for thermal processing of cereals: toasting, extrusion, hydrothermal processing, micronization, microwave treatment, while in Serbia, most frequently used processes are extrusion and hydrothermal processing. Baking industry is highly developed in Serbia. Bread consumption per capita in Serbia is far above average consumption in EU. According to the survey conducted, there is a significant amount of leftover bread in Serbia. Leftover bread represents an environmental problem, but also potentially valuable raw material for human food and animal feed.

scholarly journals Review of RFID-based sensing in monitoring physical stimuli in smart packaging for food-freshness applications

2019 ◽  
Vol 6 (2) ◽  
pp. 161-174 ◽  
Author(s):  
Tharindu Athauda ◽  
Nemai Chandra Karmakar
Keyword(s):  
Food Safety ◽  
Radio Frequency Identification ◽  
Environmental Parameters ◽  
Physical Parameters ◽  
Smart Packaging ◽  
Food Packages ◽  
Food Package ◽  
Frequency Identification ◽  
Physical Stimuli ◽  
Food Freshness

AbstractThe changes in physical environmental parameters have severe impacts on food safety and security. Therefore, it is important to understand micro-level physical parameter changes occurring inside food packages to ensure food safety and security. The emergence of smart packaging has helped to track and inform the specific changes such as a change in humidity, temperature, and pH taken place in the microenvironment in the food package. Moreover, these key physical parameters help determine the freshness of the food as well. Radio-frequency identification (RFID)-based sensors are an emerging technology that has been used in smart packaging to detect changes in the physical stimuli in order to determine food freshness. This review looks at the key environmental factors that are responsible for food safety and food freshness, the role of smart packaging with sensors that can measure changes in physical stimuli in the microclimate and the detailed review of RFID-based sensors used in smart packaging for food-freshness applications and their existing limitations.

scholarly journals Re-Processing of Multilayer Plastic Materials as a Part of the Recycling Process: The Features of Processed Multilayer Materials

Polymers ◽  
2020 ◽  
Vol 12 (11) ◽  
pp. 2517
Author(s):  
Ville Lahtela ◽  
Shekhar Silwal ◽  
Timo Kärki
Keyword(s):  
Mechanical Characteristics ◽  
Wide Spectrum ◽  
Packaging Materials ◽  
Recycling Process ◽  
Melt Flow Rate ◽  
Plastic Packaging ◽  
Food Packages ◽  
Plastic Materials ◽  
Materials Used ◽  
Reuse Options

The weight of packaging materials will be increased with advanced innovations, such as multilayer plastic. The consequence of the advanced innovations is challenges in the following reuse activities. This study aimed to investigate the properties of multilayer plastic materials after recycling processes and will increase the awareness of plastic packaging material for reuse options. In this research, the materials were produced from food packages by crushing them and treating them with injection molding equipment. The implementation of materials in the processing was tested, and the structural and mechanical characteristics of the produced plastic materials was evaluated and discussed. Based on the completed tests, plastic materials used in food packages have the clearest differences in the material features, for instance, the melt flow rate and elongation rate in the tensile test that varied between 2.96–48.4 g/10min and 2–289%, respectively. The variation in the characterizations ranged widely between the material structures. The results indicate that solid plastic packaging materials have better mechanical features compared to foil materials. The structural analysis of materials showed that multilayer plastic includes a wide spectrum of different elements within materials, creating a challenge for future recycling.

Lasioderma serricorne (Coleoptera: Anobiidae): First Report on Black Sesame (Sesamum indicum)

2017 ◽  
Vol 80 (11) ◽  
pp. 1941-1943 ◽  
Author(s):  
Eridiane da Silva Moura ◽  
José Cola Zanuncio ◽  
Lêda Rita D'antonino Faroni ◽  
Fernanda Fernandes Heleno ◽  
Carlos Federico Wilcken ◽  
...  
Keyword(s):  
Insect Pests ◽  
Food Products ◽  
Minas Gerais ◽  
Sesamum Indicum ◽  
Human Consumption ◽  
Lasioderma Serricorne ◽  
Plastic Packaging ◽  
First Report ◽  
Minas Gerais State ◽  
By Products

ABSTRACT Insect pests may make food products and by-products unfit for human consumption. This study reports the occurrence of Lasioderma serricorne (Coleoptera: Anobiidae) in packaged seeds of black Sesamum indicum. An intact plastic pot of S. indicum seeds was purchased by a consumer in a supermarket in Divinópolis, Minas Gerais state, Brazil, in April 2014 and was kept at his home for 3 months. Two hundred adults of this insect (196 dead and 4 alive) were counted in the pot with the seeds, besides three live larvae. This insect fed on S. indicum seeds, making them unfit for consumption. L. serricorne feed on and reproduce in S. indicum seeds stored in plastic packaging.

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