Producing an intelligent packaging based on peach gum and curcumin to detect the fish spoilage

An inkjet printed membrane is presented as a colorimetric sensor for oxygen for use in smart packaging, in order to quickly inform the consumer about possible degradation reactions in modified atmosphere products (MAP).

Download Full-text

Inhibitory Activity of Co-microencapsulation of Cell Free Supernatant from Lactobacillus plantarum with Propolis Extracts towards Fish Spoilage Bacteria

LWT ◽

10.1016/j.lwt.2021.111433 ◽

2021 ◽

pp. 111433

Author(s):

Esmeray Kuley ◽

Metanet Muhammet Kuscu ◽

Mustafa Durmus ◽

Yilmaz Ucar

Keyword(s):

Lactobacillus Plantarum ◽

Inhibitory Activity ◽

Cell Free Supernatant ◽

Fish Spoilage ◽

Spoilage Bacteria

Download Full-text

Intention to Purchase Active and Intelligent Packaging to Reduce Household Food Waste: Evidence from Italian Consumers

Sustainability ◽

10.3390/su13084486 ◽

2021 ◽

Vol 13 (8) ◽

pp. 4486

Author(s):

Antonella Cammarelle ◽

Rosaria Viscecchia ◽

Francesco Bimbo

Keyword(s):

Food Waste ◽

Structural Equation ◽

Food Packaging ◽

Behavioral Control ◽

Equation Model ◽

Perceived Behavioral Control ◽

Intelligent Packaging ◽

The Sustainable Development ◽

Household Food ◽

Willingness To Purchase

Innovations in food packaging, such as active and intelligent ones, improve food safety and lower household food waste by extending product shelf life and providing information about food quality, respectively. The consumer adoption of such innovations could contribute to reaching one of the Sustainable Development Goals which calls for halving the per capita global food waste by 2030. Thus, this paper aims to investigate the consumers’ willingness to purchase active and intelligent packaging to reduce household food waste using a sample of 260 Italian consumers and a modified Theory of Planned Behavior (TPB) model. Using a structural equation model, findings show that respondents are more willing to purchase intelligent packaging rather than active packaging to reduce their wastes at home. Finally, attitudes, perceived behavioral control, awareness, and planning routines are the most important drivers of the intention to reduce household food waste.

Download Full-text

Effect of Cellulose Nanocrystal Addition on the Physicochemical Properties of Hydroxypropyl Guar-Based Intelligent Films

Membranes ◽

10.3390/membranes11040242 ◽

2021 ◽

Vol 11 (4) ◽

pp. 242

Author(s):

Yahui Meng ◽

Yunfeng Cao ◽

Kaifeng Xiong ◽

Li Ma ◽

Wenyuan Zhu ◽

...

Keyword(s):

Physicochemical Properties ◽

Composite Films ◽

Food Preservation ◽

Ph Sensing ◽

Functional Material ◽

Intelligent Packaging ◽

Application Range ◽

Color Changes ◽

Hydroxypropyl Guar ◽

Food Freshness

As an important functional material in food industry, intelligent packaging films can bring great convenience for consumers in the field of food preservation and freshness detection. Herein, we fabricated pH-sensing films employing hydroxypropyl guar (HPG), 1-butyl-3-methylimidazolium chloride (BmimCl), and anthocyanin (Anth). Besides, the effects of adding cellulose nanocrystals (CNC) into the composite films upon the films’ structures and physicochemical properties are elucidated. The addition of CNC promoted more compact film structures. Moreover, CNC dramatically improved several properties of the pH-sensing films, including the distinguishability of their color changes, sensitivity to pH, permeability to oxygen and water vapor, solvent resistance, durability, and low-temperature resistance. These results expand the application range of pH-sensing films containing CNC in the fields of food freshness detection and intelligent packaging.

Download Full-text