Food Packaging Materials

Science.gov (United States)

1978-01-01

The photos show a few of the food products packaged in Alure, a metallized plastic material developed and manufactured by St. Regis Paper Company's Flexible Packaging Division, Dallas, Texas. The material incorporates a metallized film originally developed for space applications. Among the suppliers of the film to St. Regis is King-Seeley Thermos Company, Winchester, Ma'ssachusetts. Initially used by NASA as a signal-bouncing reflective coating for the Echo 1 communications satellite, the film was developed by a company later absorbed by King-Seeley. The metallized film was also used as insulating material for components of a number of other spacecraft. St. Regis developed Alure to meet a multiple packaging material need: good eye appeal, product protection for long periods and the ability to be used successfully on a wide variety of food packaging equipment. When the cost of aluminum foil skyrocketed, packagers sought substitute metallized materials but experiments with a number of them uncovered problems; some were too expensive, some did not adequately protect the product, some were difficult for the machinery to handle. Alure offers a solution. St. Regis created Alure by sandwiching the metallized film between layers of plastics. The resulting laminated metallized material has the superior eye appeal of foil but is less expensive and more easily machined. Alure effectively blocks out light, moisture and oxygen and therefore gives the packaged food long shelf life. A major packaging firm conducted its own tests of the material and confirmed the advantages of machinability and shelf life, adding that it runs faster on machines than materials used in the past and it decreases product waste; the net effect is increased productivity.

Nanotechnology: An Untapped Resource for Food Packaging.

Science.gov (United States)

Sharma, Chetan; Dhiman, Romika; Rokana, Namita; Panwar, Harsh

2017-01-01

Food commodities are packaged and hygienically transported to protect and preserve them from any un-acceptable alteration in quality, before reaching the end-consumer. Food packaging continues to evolve along-with the innovations in material science and technology, as well as in light of consumer's demand. Presently, the modern consumers of competitive economies demands for food with natural quality, assured safety, minimal processing, extended shelf-life and ready-to-eat concept. Innovative packaging systems, not only ascertains transit preservation and effective distribution, but also facilitates communication at the consumer levels. The technological advances in the domain of food packaging in twenty-first century are mainly chaired by nanotechnology, the science of nano-materials. Nanotechnology manipulates and creates nanometer scale materials, of commercial and scientific relevance. Introduction of nanotechnology in food packaging sector has significantly addressed the food quality, safety and stability concerns. Besides, nanotechnology based packaging intimate's consumers about the real time quality of food product. Additionally, nanotechnology has been explored for controlled release of preservatives/antimicrobials, extending the product shelf life within the package. The promising reports for nanotechnology interventions in food packaging have established this as an independent priority research area. Nanoparticles based food packages offer improved barrier and mechanical properties, along with food preservation and have gained welcoming response from market and end users. In contrary, recent advances and up-liftment in this area have raised various ethical, environmental and safety concerns. Policies and regulation regarding nanoparticles incorporation in food packaging are being reviewed. This review presents the existing knowledge, recent advances, concerns and future applications of nanotechnology in food packaging sector.

Radiation sterilization and food packaging

International Nuclear Information System (INIS)

Harrison, N.

1991-01-01

Food irradiation by gamma radiation or electron beams offers a number of benefits to be consumer and to the food industry. Low doses can delay fruit ripening while higher doses can reduce or eliminate pathrogenic microorganisms and control insect infestation. However, ionizing radiations are known to have an effect on the plastics used for food packaging, especially PVC and polyethylene. This chapter looks at food irradiation generally, including legislation on the irradiation of food packaging materials. The effect on specific polymers (PVC, polyethylenes, polypropylene, polystyrene, polyamides and flexible laminates) is then considered. It is concluded that few of the plastics used for food packaging are significantly affected by an overall average dose of 10KGy, the maximum likely for the irradiation of prepackaged food in the United Kingdom. (UK)

Migration and sorption phenomena in packaged foods.

Science.gov (United States)

Gnanasekharan, V; Floros, J D

1997-10-01

Rapidly developing analytical capabilities and continuously evolving stringent regulations have made food/package interactions a subject of intense research. This article focuses on: (1) the migration of package components such as oligomers and monomers, processing aids, additives, and residual reactants in to packaged foods, and (2) sorption of food components such as flavors, lipids, and moisture into packages. Principles of diffusion and thermodynamics are utilized to describe the mathematics of migration and sorption. Mathematical models are developed from first principles, and their applicability is illustrated using numerical simulations and published data. Simulations indicate that available models are system (polymer-penetrant) specific. Furthermore, some models best describe the early stages of migration/sorption, whereas others should be used for the late stages of these phenomena. Migration- and/or sorption-related problems with respect to glass, metal, paper-based and polymeric packaging materials are discussed, and their importance is illustrated using published examples. The effects of migrating and absorbed components on food safety, quality, and the environment are presented for various foods and packaging materials. The impact of currently popular packaging techniques such as microwavable, ovenable, and retortable packaging on migration and sorption are discussed with examples. Analytical techniques for investigating migration and sorption phenomena in food packaging are critically reviewed, with special emphasis on the use and characteristics of food-simulating liquids (FSLs). Finally, domestic and international regulations concerning migration in packaged foods, and their impact on food packaging is briefly presented.

Emotional response towards food packaging

DEFF Research Database (Denmark)

Liao, Lewis Xinwei; Corsi, Armando M.; Chrysochou, Polymeros

2015-01-01

In this paper we investigate consumers’ emotional responses to food packaging. More specifically, we use self-report and physiological measures to jointly assess emotional responses to three typical food packaging elements: colours (lowwavelength vs. high-wavelength), images (positive vs. negative...... response that can only be measured by self-report measures. We propose that a joint application of selfreport and physiological measures can lead to richer information and wider interpretation of consumer emotional responses to food packaging elements than using either measure alone....

Nanotechnology for Food Packaging and Food Quality Assessment.

Science.gov (United States)

Rossi, Marco; Passeri, Daniele; Sinibaldi, Alberto; Angjellari, Mariglen; Tamburri, Emanuela; Sorbo, Angela; Carata, Elisabetta; Dini, Luciana

Nanotechnology has paved the way to innovative food packaging materials and analytical methods to provide the consumers with healthier food and to reduce the ecological footprint of the whole food chain. Combining antimicrobial and antifouling properties, thermal and mechanical protection, oxygen and moisture barrier, as well as to verify the actual quality of food, e.g., sensors to detect spoilage, bacterial growth, and to monitor incorrect storage conditions, or anticounterfeiting devices in food packages may extend the products shelf life and ensure higher quality of foods. Also the ecological footprint of food chain can be reduced by developing new completely recyclable and/or biodegradable packages from natural and eco-friendly resources. The contribution of nanotechnologies to these goals is reviewed in this chapter, together with a description of portable devices ("lab-on-chip," sensors, nanobalances, etc.) which can be used to assess the quality of food and an overview of regulations in force on food contact materials. © 2017 Elsevier Inc. All rights reserved.

Irradiation of packaged food

International Nuclear Information System (INIS)

Kilcast, D.

1990-01-01

Food irradiation is used to improve the safety of food by killing insects and microorganisms, to inhibit sprouting in crops such as onions and potatoes and to control ripening in agricultural produce. In order to prevent re-infestation and re-contamination it is essential that the food is suitably packed. Consequently, the packaging material is irradiated whilst in contact with the food, and it is important that the material is resistant to radiation-induced changes. In this paper the nature of the irradiation process is reviewed briefly, together with the known effects of irradiation on packaging materials and their implications for the effective application of food irradiation. Recent research carried out at the Leatherhead Food RA on the possibility of taint transfer into food is described. (author)

Plastic food packaging and health

Directory of Open Access Journals (Sweden)

Raika Durusoy

2011-02-01

Full Text Available Plastics have a wide usage in our daily lives. One of their uses is for food packaging and food containers. The aim of this review is to introduce different types of chemicals that can leach from food packaging plastics into foods and cause human exposure and to mention their effects on health. The types of plastics were reviewed under the 13 headings in Turkish Codex Alimentarius and plastics recycling symbols were provided to enable the recognition of the type of plastic when applicable. Chemicals used during the production and that can cause health risks are investigated under the heading of the relevant type of plastic. The most important chemicals from plastic food packaging that can cause toxicity are styrene, 1,3-butadiene, melamine, formaldehyde, acrylamide, di-2-ethylhexyl phthalate, di-2-ethylhexyl adipate, vinyl chloride and bisphenol A. These chemicals have endocrine disrupting, carcinogenic and/or development disrupting effects. These chemicals may leach into foods depending on the chemical properties of the plastic or food, temperature during packaging, processing and storage, exposure to UV and duration of storage. Contact with fatty/oily or acidic foods, heating of the food inside the container, or drinking hot drinks from plastic cups, use of old and scratched plastics and some detergents increase the risk of leaching. The use of plastic containers and packaging for food and beveradges should be avoided whenever possible and when necessary, less harmful types of plastic should be preferred. [TAF Prev Med Bull 2011; 10(1.000: 87-96

Antimicrobial nanomaterials for food packaging applications

Directory of Open Access Journals (Sweden)

Radusin Tanja I.

2016-01-01

Full Text Available Food packaging industry presents one of the fastest growing industries nowadays. New trends in this industry, which include reducing food as well as packaging waste, improved preservation of food and prolonged shelf-life together with substitution of petrochemical sources with renewable ones are leading to development of this industrial area in diverse directions. This multidisciplinary challenge is set up both in front of food and material scientists. Nanotechnology is recently answering to these challenges, with different solutions-from improvements in materials properties to active packaging solutions, or both at the same time. Incorporation of nanoparticles into polymer matrix and preparation of hybrid materials is one of the methods of modification of polymer properties. Nano scaled materials with antimicrobial properties can act as active components when added into polymer, thereby leading to prolonged protective function of pristine food packaging material. This paper presents a review in the field of antimicrobial nanomaterials for food packaging in turn of technology, application and regulatory issues.

Shelf-life extension of dried shrimps by irradiation and packaging techniques

International Nuclear Information System (INIS)

Warunee Varanyanond; Hirata, Takashi; Ishitani, Takasuke

2000-01-01

Dried shrimps were air-packaged or N2-packaged in the flexible pouch of oriented polypropylene (OPP), polyvinylidene chloride coated polypropylene (KOP) and ethylene vinyl alcohol copolymer (EVOH). The packages were irradiated with gamma ray from cobalt 60 at 3 and 8 kGy. Non-irradiated dried shrimps were used as a control. The samples were stored at 30 deg C and 70+-5 percent RH for 4 months. Non-enzymatic browning induced the discoloration of dried shrimps, and oxidation of astaxanthin proceeded after irradiation and during storage. The hunter color difference, delta E, of all the samples was increased, especially in the non-irradiated air-packages samples. The decrease in astaxanthin content was found in both air - and N2-packaged samples during storage. The number of microorganisms was reduced by irradiation dose of 3 and 8 kGy from 6.5 to 4.2 and 2.7 log CFU/g, respectively. The decreased concentration of O2 in the package also reduced the number of microorganisms. The air packaged dried shrimps in the OPP pouch deteriorated during storage. Shrinkage of the pouches and growth of halophilic bacteria on the surface of dried shrimps were found at a sub(w) of 0.75. The discoloration of dried shrimps in the OPP pouch was more significant than that in other pouches. Irradiation at 3 and 8 kGy in combination with packaging in KOP and EVOH pouches containing N2 atmosphere was one of the promising methods for prolonging shelf-life of dried shrimps at room temperature

Antimicrobial food packaging: potential and pitfalls

Science.gov (United States)

Malhotra, Bhanu; Keshwani, Anu; Kharkwal, Harsha

2015-01-01

Nowadays food preservation, quality maintenance, and safety are major growing concerns of the food industry. It is evident that over time consumers’ demand for natural and safe food products with stringent regulations to prevent food-borne infectious diseases. Antimicrobial packaging which is thought to be a subset of active packaging and controlled release packaging is one such promising technology which effectively impregnates the antimicrobial into the food packaging film material and subsequently delivers it over the stipulated period of time to kill the pathogenic microorganisms affecting food products thereby increasing the shelf life to severe folds. This paper presents a picture of the recent research on antimicrobial agents that are aimed at enhancing and improving food quality and safety by reduction of pathogen growth and extension of shelf life, in a form of a comprehensive review. Examination of the available antimicrobial packaging technologies is also presented along with their significant impact on food safety. This article entails various antimicrobial agents for commercial applications, as well as the difference between the use of antimicrobials under laboratory scale and real time applications. Development of resistance amongst microorganisms is considered as a future implication of antimicrobials with an aim to come up with actual efficacies in extension of shelf life as well as reduction in bacterial growth through the upcoming and promising use of antimicrobials in food packaging for the forthcoming research down the line. PMID:26136740

Smart packaging systems for food applications: a review.

Science.gov (United States)

Biji, K B; Ravishankar, C N; Mohan, C O; Srinivasa Gopal, T K

2015-10-01

Changes in consumer preference for safe food have led to innovations in packaging technologies. This article reviews about different smart packaging systems and their applications in food packaging, packaging research with latest innovations. Active and intelligent packing are such packaging technologies which offer to deliver safer and quality products. Active packaging refers to the incorporation of additives into the package with the aim of maintaining or extending the product quality and shelf life. The intelligent systems are those that monitor the condition of packaged food to give information regarding the quality of the packaged food during transportation and storage. These technologies are designed to the increasing demand for safer foods with better shelf life. The market for active and intelligent packaging systems is expected to have a promising future by their integration into packaging materials or systems.

Void-Free Lid for Food Packaging

Science.gov (United States)

Watson, C. D.; Farris, W. P.

1986-01-01

Flexible cover eliminates air pockets in sealed container. Universal food-package lid formed from flexible plastic. Partially folded, lid unfolded by depressing center portion. Height of flat portion of lid above flange thereby reduced. Pressure of food against central oval depression pops it out, forming dome that provides finger grip for mixing contents with water or opening lid. Therefore food stays fresh, allows compact stacking of partially filled containers, and resists crushing. Originally developed for packaging dehydrated food for use in human consumption on Space Shuttle missions. Other uses include home canning and commercial food packaging.

Hydrothermal carbonization of food waste and associated packaging materials for energy source generation.

Science.gov (United States)

Li, Liang; Diederick, Ryan; Flora, Joseph R V; Berge, Nicole D

2013-11-01

Hydrothermal carbonization (HTC) is a thermal conversion technique that converts food wastes and associated packaging materials to a valuable, energy-rich resource. Food waste collected from local restaurants was carbonized over time at different temperatures (225, 250 and 275°C) and solids concentrations to determine how process conditions influence carbonization product properties and composition. Experiments were also conducted to determine the influence of packaging material on food waste carbonization. Results indicate the majority of initial carbon remains integrated within the solid-phase at the solids concentrations and reaction temperatures evaluated. Initial solids concentration influences carbon distribution because of increased compound solubilization, while changes in reaction temperature imparted little change on carbon distribution. The presence of packaging materials significantly influences the energy content of the recovered solids. As the proportion of packaging materials increase, the energy content of recovered solids decreases because of the low energetic retention associated with the packaging materials. HTC results in net positive energy balances at all conditions, except at a 5% (dry wt.) solids concentration. Carbonization of food waste and associated packaging materials also results in net positive balances, but energy needs for solids post-processing are significant. Advantages associated with carbonization are not fully realized when only evaluating process energetics. A more detailed life cycle assessment is needed for a more complete comparison of processes. Copyright © 2013 Elsevier Ltd. All rights reserved.

Novel food packaging systems with natural antimicrobial agents.

Science.gov (United States)

Irkin, Reyhan; Esmer, Ozlem Kizilirmak

2015-10-01

A new type of packaging that combines food packaging materials with antimicrobial substances to control microbial surface contamination of foods to enhance product microbial safety and to extend shelf-life is attracting interest in the packaging industry. Several antimicrobial compounds can be combined with different types of packaging materials. But in recent years, since consumer demand for natural food ingredients has increased because of safety and availability, these natural compounds are beginning to replace the chemical additives in foods and are perceived to be safer and claimed to alleviate safety concerns. Recent research studies are mainly focused on the application of natural antimicrobials in food packaging system. Biologically derived compounds like bacteriocins, phytochemicals, enzymes can be used in antimicrobial food packaging. The aim of this review is to give an overview of most important knowledge about application of natural antimicrobial packagings with model food systems and their antimicrobial effects on food products.

Application of ozonated dry ice (ALIGAL™ Blue Ice) for packaging and transport in the food industry.

Science.gov (United States)

Fratamico, Pina M; Juneja, Vijay; Annous, Bassam A; Rasanayagam, Vasuhi; Sundar, M; Braithwaite, David; Fisher, Steven

2012-05-01

Dry ice is used by meat and poultry processors for temperature reduction during processing and for temperature maintenance during transportation. ALIGAL™ Blue Ice (ABI), which combines the antimicrobial effect of ozone (O(3)) along with the high cooling capacity of dry ice, was investigated for its effect on bacterial reduction in air, in liquid, and on food and glass surfaces. Through proprietary means, O(3) was introduced to produce dry ice pellets to a concentration of 20 parts per million (ppm) by total weight. The ABI sublimation rate was similar to that of dry ice pellets under identical conditions, and ABI was able to hold the O(3) concentration throughout the normal shelf life of the product. Challenge studies were performed using different microorganisms, including E. coli, Campylobacter jejuni, Salmonella, and Listeria, that are critical to food safety. ABI showed significant (P Food Technologists®

Packaging for Food Service

Science.gov (United States)

Stilwell, E. J.

1985-01-01

Most of the key areas of concern in packaging the three principle food forms for the space station were covered. It can be generally concluded that there are no significant voids in packaging materials availability or in current packaging technology. However, it must also be concluded that the process by which packaging decisions are made for the space station feeding program will be very synergistic. Packaging selection will depend heavily on the preparation mechanics, the preferred presentation and the achievable disposal systems. It will be important that packaging be considered as an integral part of each decision as these systems are developed.

IFT Scientific Status Summary 2008: Innovative Food Packaging Solutions

Science.gov (United States)

Food and beverage packaging comprises 55-65% of the $110 billion value of packaging in the United States. This review provides a summary of innovative technology developments in food packaging. The expanded role of food and beverage packaging is reviewed. Active and intelligent food packaging, ba...

Application of Green Environmentally Friendly Materials in Food Packaging

Directory of Open Access Journals (Sweden)

Jixia Li

2017-11-01

Full Text Available With social development, requirements on the spiritual and material life have increased. However, some environmental issues appear, for example, in food packaging. Application of environment-friendly materials in food packaging has been more and more attractive. This study analyses the characteristics of degradable food packaging material and the existing problems, proposes the manufacturing of food packaging with poly(lactic acid/nanocrystalline cellulose composite material, tests its thermal and mechanical properties, and applies it to the design of food packaging. The results demonstrate that the thermal and mechanical properties of the material could satisfy the requirements of food packaging and that the material is applicable to the design of food packaging in the future. This work provides a reference for the application of green, environment-friendly materials in the design of food packaging.

Food Packaging for Sustainable Development

OpenAIRE

Williams, Helén

2011-01-01

Packaging has been on the environmental agenda for decades. It has been discussed and debated within the society mainly as an environmental problem. Production, distribution and consumption of food and drinks contribute significant to the environmental impact. However, consumers in the EU waste about 20% of the food they buy. The function of packaging in reducing the amount of food losses is an important but often neglected environmental issue. This thesis focuses on the functions of packagin...

Chemical changes in food packaging resulting from ionizing irradiation

International Nuclear Information System (INIS)

Thayer, D.W.

1988-01-01

Recent approvals of food irradiation processes by the U.S. Food and Drug Administration have led to a search for packaging approved for use with ionizing radiation. Though 13 packaging materials were approved several years ago as food contactants for gamma irradiation up to 10 kGy at refrigeration temperatures and 4 packaging materials were approved for up to 60 kGy at cryogenic temperatures, no currently used packaging is approved for irradiated foods. Extensive research was conducted by the U.S. Army and others on the suitability of both flexible packaging and metal cans for packaging irradiated foods. The results of the studies of packaging for irradiated foods will be described and discussed in context of currently used packaging materials for non-irradiated meats and poultry

Antimicrobial nanomaterials for food packaging applications

OpenAIRE

Radusin Tanja I.; Ristić Ivan S.; Pilić Branka M.; Novaković Aleksandra R.

2016-01-01

Food packaging industry presents one of the fastest growing industries nowadays. New trends in this industry, which include reducing food as well as packaging waste, improved preservation of food and prolonged shelf-life together with substitution of petrochemical sources with renewable ones are leading to development of this industrial area in diverse directions. This multidisciplinary challenge is set up both in front of food and material scientists. Nanotechnology is recently answering to ...

Persistence and survival of pathogens in dry foods and dry food processing environments

NARCIS (Netherlands)

Beuchat, L.; Komitopoulou, E.; Betts, R.; Beckers, H.; Bourdichon, F.; Joosten, H.; Fanning, S.; ter Kuile, B.

2011-01-01

Low-moisture foods and food ingredients, i.e., those appearing to be dry or that have been subjected to a drying process, represent important nutritional constituents of human diets. Some of these foods are naturally low in moisture, such as cereals, honey and nuts, whereas others are produced from

Ionising radiation effects on food packaging

International Nuclear Information System (INIS)

Ragni, P.; Segre, A. L.; Capitani, D.; Danesi, P.R.

2001-01-01

The main aim of any food irradiation treatment is to guarantee the best safe quality of the products, reducing the spreading risk ( c ross-contamination ) for several food-associated diseases. Actually, over 40 countries provide clearances for the treatment of about 45 different types of foodstuffs. EU has to homogenise the situation within the associated States. With the European directive 1999/2/EC Italy, as other EU countries, already has brought into force their regulations to comply. The current Italian regulation on irradiation treatment of foodstuffs is referred since 1996 as follows: a) potatoes, onions and garlic; b) spices, herbs and condiments microbial. The new (April 2001) Italian law allows the possibility to ask for special permission of treatment for other foodstuff which is possible to treat in other E.U. countries. Large majority of foods are submitted to irradiation treatment after they have been packaged. In Dutch cases the study of radiation effects on the package becomes crucial, also because polymeric materials may be affected by ionizing radiation. We performed our studies on several materials employed in food packaging, with a particular care to the role of anti-oxidant additives present in food packaging materials. The attention is pointed on the possible chemical-physical effects induced by radiation on foodstuff packaging. After irradiation in plastic materials two main effects may occur: degradation and cross-linking. The result depending on the comparative rates of the two actions. This kind of information was successfully obtained using NMR methods on a large number of polymers effectively used for the food packaging procedures

Integrating environmental management into food safety and food packaging in Malaysia: review of the food regulation 1985

Science.gov (United States)

Nordin, N. H.; Hara, H.; Kaida, N.

2017-05-01

Food safety is an important issue that is related to public safety to prevent the toxicity threats of the food. Management through legal approach has been used in Malaysia as one of the predominant approaches to manage the environment. In this regard, the Food Regulation 1985 has been one of the mechanisms of environmental management through legal approach in controlling the safety of packaged food in food packaging industry in Malaysia. The present study aims to analyse and to explain the implementation of the Food Regulation 1985 in controlling the safety of packaged food in Malaysia and to integrate the concept of environmental management into the food safety issue. Qualitative analysis on the regulation document revealed that there are two main themes, general and specific, while their seven sub themes are included harmful packages, safety packages, reuse packages, polyvinyl chloride (PVC), alcoholic bottle, toys, money and others and iron powder. The implementation of the Food Regulation 1985 in controlling the safety of packaged food should not be regarded solely for regulation purposes but should be further developed for a broader sense of food safety from overcoming the food poisoning.

Application of active packaging systems in probiotic foods

Directory of Open Access Journals (Sweden)

Renata Dobrucka

2013-09-01

Full Text Available Background: The packaging of the product has an important role in the protection of the stability of the final product. The use of active packaging system is due to play an increasingly important role by offering numerous and innovative solutions for extending the shelf-life or improve food quality and safety. Methods: On the basis of broad review of the current state of the art in world literature, application of packaging systems in probiotics foods was discussed. Results: In this study presented research and development in packaging systems for probiotics foods, using suitable materials with combine passive with active packaging solutions. Conclusion: Active packages with incorporated oxygen barrier materials or films with selective permeability properties also have potential applications in the packaging of probiotic food products. This is a broad field of research for scientists and industry.

Food packaging and shelf life: a practical guide

National Research Council Canada - National Science Library

Robertson, Gordon L

2010-01-01

.... Food Packaging and Shelf Life: A Practical Guide provides package developers with the information they need to specify just the right amount of protective packaging to maintain food quality and maximize shelf life...

Short communication: Effect of active food packaging materials on fluid milk quality and shelf life.

Science.gov (United States)

Wong, Dana E; Goddard, Julie M

2014-01-01

Active packaging, in which active agents are embedded into or on the surface of food packaging materials, can enhance the nutritive value, economics, and stability of food, as well as enable in-package processing. In one embodiment of active food packaging, lactase was covalently immobilized onto packaging films for in-package lactose hydrolysis. In prior work, lactase was covalently bound to low-density polyethylene using polyethyleneimine and glutaraldehyde cross-linkers to form the packaging film. Because of the potential contaminants of proteases, lipases, and spoilage organisms in typical enzyme preparations, the goal of the current work was to determine the effect of immobilized-lactase active packaging technology on unanticipated side effects, such as shortened shelf-life and reduced product quality. Results suggested no evidence of lipase or protease activity on the active packaging films, indicating that such active packaging films could enable in-package lactose hydrolysis without adversely affecting product quality in terms of dairy protein or lipid stability. Storage stability studies indicated that lactase did not migrate from the film over a 49-d period, and that dry storage resulted in 13.41% retained activity, whereas wet storage conditions enabled retention of 62.52% activity. Results of a standard plate count indicated that the film modification reagents introduced minor microbial contamination; however, the microbial population remained under the 20,000 cfu/mL limit through the manufacturer's suggested 14-d storage period for all film samples. This suggests that commercially produced immobilized lactase active packaging should use purified cross-linkers and enzymes. Characterization of unanticipated effects of active packaging on food quality reported here is important in demonstrating the commercial potential of such technologies. Copyright © 2014 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Nanocellulose in green food packaging.

Science.gov (United States)

Vilarinho, Fernanda; Sanches Silva, Ana; Vaz, M Fátima; Farinha, José Paulo

2017-01-26

The development of packaging materials with new functionalities and lower environmental impact is now an urgent need of our society. On one hand, the shelf-life extension of packaged products can be an answer to the exponential increase of worldwide demand for food. On the other hand, uncertainty of crude oil prices and reserves has imposed the necessity to find raw materials to replace oil-derived polymers. Additionally, consumers' awareness toward environmental issues increasingly pushes industries to look with renewed interest to "green" solutions. In response to these issues, numerous polymers have been exploited to develop biodegradable food packaging materials. Although the use of biopolymers has been limited due to their poor mechanical and barrier properties, these can be enhanced by adding reinforcing nanosized components to form nanocomposites. Cellulose is probably the most used and well-known renewable and sustainable raw material. The mechanical properties, reinforcing capabilities, abundance, low density, and biodegradability of nanosized cellulose make it an ideal candidate for polymer nanocomposites processing. Here we review the potential applications of cellulose based nanocomposites in food packaging materials, highlighting the several types of biopolymers with nanocellulose fillers that have been used to form bio-nanocomposite materials. The trends in nanocellulose packaging applications are also addressed.

Application of Green Environmentally Friendly Materials in Food Packaging

OpenAIRE

Jixia Li

2017-01-01

With social development, requirements on the spiritual and material life have increased. However, some environmental issues appear, for example, in food packaging. Application of environment-friendly materials in food packaging has been more and more attractive. This study analyses the characteristics of degradable food packaging material and the existing problems, proposes the manufacturing of food packaging with poly(lactic acid)/nanocrystalline cellulose composite material, tests its therm...

Current topics in active and intelligent food packaging for preservation of fresh foods.

Science.gov (United States)

Lee, Seung Yuan; Lee, Seung Jae; Choi, Dong Soo; Hur, Sun Jin

2015-11-01

The purpose of this review is to provide an overview of current packaging systems, e.g. active packaging and intelligent packaging, for various foods. Active packaging, such as modified atmosphere packaging (MAP), extends the shelf life of fresh produce, provides a high-quality product, reduces economic losses, including those caused by delay of ripening, and improves appearance. However, in active packaging, several variables must be considered, such as temperature control and different gas formulations with different product types and microorganisms. Active packaging refers to the incorporation of additive agents into packaging materials with the purpose of maintaining or extending food product quality and shelf life. Intelligent packaging is emerging as a potential advantage in food processing and is an especially useful tool for tracking product information and monitoring product conditions. Moreover, intelligent packaging facilitates data access and information exchange by altering conditions inside or outside the packaging and product. In spite of these advantages, few of these packaging systems are commercialized because of high cost, strict safety and hygiene regulations or limited consumer acceptance. Therefore more research is needed to develop cheaper, more easily applicable and effective packaging systems for various foods. © 2015 Society of Chemical Industry.

A radiotracer technique for the migration of inorganic contaminants into dry food from packaging made from recycled paper and board

International Nuclear Information System (INIS)

Aston, D.S.J.; Parry, S.J.

2005-01-01

A radiotracer method, initially developed to analyze migration from retail plastic food packaging into food simulants, has been developed to assess the measurement of inorganic contaminants migrating from recycled paper and board into real food. This new radiotracer method has been applied to the study of 10 food samples and their corresponding recycled paper and board packaging. Samples of paper and board were irradiated in a thermal neutron flux of 1.26 x 10 16 n x m -2 x s -1 for 15 hours to activate elements of interest. After a decay period of 10 days the paper and board was placed in contact with the corresponding foodstuff. The food was analyzed for any radioactivity migrating from the packaging by gamma-ray spectrometry. Samples were analyzed regularly during the 90 days contact time. Detection limits for the determination of migration was as low as a few μg/kg in the food. Results from the migration study have shown that, of the 60 elements measured, only Zn and Fe were detected in food, at concentrations of 0.012-0.25, and 0.045-0.11 mg/kg, respectively. This was despite the recycled paper and board samples being highly elevated in many other elements such as Cr (0.9-15.1 mg/kg) and Ba (3.3-75.4 mg/kg). The level of migration of Zn and Fe into food from packaging was insignificant compared to the UK recommended daily allowances of 15 mg, and, therefore, represented no hazard to human health. (author)

Space shuttle food system study: Food and beverage package development, modification 8S

Science.gov (United States)

1976-01-01

A new, highly utile rehydration package was developed for foods in zero gravity. Rehydratable foods will become more acceptable as a result of their overall rehydration capability and improved palatability. This new package design is greatly enhanced by the specified spacecraft condition of atmospheric pressure; the pressure differential between the atmosphere and the package carries the functional responsibility for rapid food rehydration without excess package manipulation by the consumer. Crew acceptance will further be enhanced by less manipulation, hotter rehydration water temperatures and the ability to hold the foods at preparation temperatures until they are consumed.

Use of EVOH for Food Packaging Applications

OpenAIRE

Gavara, Rafael; Catalá Moragrega, Ramón; López Carballo, Gracia; Cerisuelo, Josep Pascual; Domínguez, Irene; Muriel Galet, Virginia; Hernández Muñoz, Pilar

2017-01-01

Ethylene-vinyl alcohol copolymers (EVOH) are a family of thermoplastic polymers with application in many industrial sectors including packaging and, especially, food packaging. The main characteristic of EVOH copolymers for packaging applications is their outstanding barrier to gases (oxygen, carbon dioxide, …) and organic vapors (food aroma). EVOH is applied in multilayer structures for bags, trays, cups, bottles, squeezable tubes or jars to protect oxygen-sensitive products. However, the hy...

A Menagerie of Promotional Characters: Promoting Food to Children through Food Packaging

Science.gov (United States)

Hebden, Lana; King, Lesley; Kelly, Bridget; Chapman, Kathy; Innes-Hughes, Christine

2011-01-01

Objective: To determine the extent to which (1) promotional characters are used on food packaging for healthful and less-healthful food and (2) different companies use this persuasive marketing strategy. Design: Cross-sectional supermarket audit of all food and beverages featuring promotional characters on the packaging. Setting: Three Australian…

Advances in food packaging films from milk proteins

Science.gov (United States)

Most commercial petroleum-based food packaging films are poor oxygen barriers, do not biodegrade, and some are suspected to even leach compounds into the food product. For instance, three-perfluorinated coatings were banned from convenience food packaging earlier this year. These shortcomings are a ...

Edible packaging materials.

Science.gov (United States)

Janjarasskul, Theeranun; Krochta, John M

2010-01-01

Research groups and the food and pharmaceutical industries recognize edible packaging as a useful alternative or addition to conventional packaging to reduce waste and to create novel applications for improving product stability, quality, safety, variety, and convenience for consumers. Recent studies have explored the ability of biopolymer-based food packaging materials to carry and control-release active compounds. As diverse edible packaging materials derived from various by-products or waste from food industry are being developed, the dry thermoplastic process is advancing rapidly as a feasible commercial edible packaging manufacturing process. The employment of nanocomposite concepts to edible packaging materials promises to improve barrier and mechanical properties and facilitate effective incorporation of bioactive ingredients and other designed functions. In addition to the need for a more fundamental understanding to enable design to desired specifications, edible packaging has to overcome challenges such as regulatory requirements, consumer acceptance, and scaling-up research concepts to commercial applications.

Bioplastics and food packaging: A review

Directory of Open Access Journals (Sweden)

Nafisa Jabeen

2015-12-01

Full Text Available Food packaging as a vital part of the subject of food technology is involved with protection and preservation of all types of foods. Due to economical abundance, petrochemical plastics have been largely used as packaging material due to their desirable properties of good barrier properties towards O2, aroma compounds, tensile strength and tear strength. Meanwhile, they have many disadvantages like very low water vapour transmission rate and the major disadvantage is that they are non-biodegradable and result in environmental pollution. Keeping in view the non-renewable nature and waste disposal problem of petroleum, newer concept of use of bioplastics came into existence. Bioplastics of renewable origin are compostable or degradable by the enzymatic action of micro-organisms. Generally biodegradable polymers get hydrolysed into CO2, CH4, inorganic compounds or biomass. The use of bio-origin materials obtained through microbial fermentations, starch and cellulose has led to their tremendous innovative uses in food packaging in the last few years.

Food Nanotechnology - Food Packaging Applications

Science.gov (United States)

Astonishing growth in the market for nanofoods is predicted in the future, from the current market of $2.6 billion to $20.4 billion in 2010. The market for nanotechnology in food packaging alone is expected to reach $360 million in 2008. In large part, the impetus for this predicted growth is the ...

Food-packaging interactions influencing quality and safety.

Science.gov (United States)

Hotchkiss, J H

1997-01-01

Interactions between foods and packaging can be detrimental to quality and/or safety. Changes in product flavour due to aroma sorption and the transfer of undesirable flavours from packaging to foods are important mechanisms of deterioration when foods are packaged in polymer-based materials. Careful consideration must be given to those factors affecting such interactions when selecting packaging materials in order to maximize product quality, safety, and shelf-life while minimizing undesirable changes. Product considerations include sensitivity to flavour and related deteriorations, colour changes, vitamin loss, microbial activity, and amount of flavour available. Storage considerations include temperature, time, and processing method. Polymer considerations include type of polymer and processing method, volume or mass of polymer to product ratio, and whether the interaction is Fickian or non-Fickian. Methodology to determine the extent of such interactions must be developed. Direct interactions between food and packaging are not necessarily detrimental. The same principles governing undesirable interactions can be used to affect desirable outcomes. Examples include films which directly intercept or absorb oxygen, inhibit microorganisms, remove undesirable flavours by sorption, or indicate safety and product shelf-life.

Application of polymer nanocomposite materials in food packaging

Directory of Open Access Journals (Sweden)

Amra Odobašić

2015-01-01

Full Text Available The term “nano” refers to nano particle size from 1 to 100 nanometers. The term "nanotechnology" was first introduced by Norio Taniguchi in 1974. Nanotechnology may be used to improve the taste and texture of food and for the production of packaging that maintain fresh product. The primary function of packaging is to maintain the quality and safety of products during transport and storage period, as well as to extend its viability by preventing unwanted effect agents such as microorganisms, chemical contaminants, oxygen, moisture and light. The aim of this paper is to point out the achievements of nanotechnology in terms of food packaging with an overview of polymers that are commonly used in food packaging, as well as strategies to improve the physical properties of polymers, including mechanical strength, thermal stability and barrier to gases. By studing of recently published literature, it was clear that nanomaterials such as nano polymers are trying to replace conventional materials in food packaging. Nanosensors can be used to prove the presence of contaminants, microtoxins and microorganisms in food.

Emerging Chitosan-Based Films for Food Packaging Applications.

Science.gov (United States)

Wang, Hongxia; Qian, Jun; Ding, Fuyuan

2018-01-17

Recent years have witnessed great developments in biobased polymer packaging films for the serious environmental problems caused by the petroleum-based nonbiodegradable packaging materials. Chitosan is one of the most abundant biopolymers after cellulose. Chitosan-based materials have been widely applied in various fields for their biological and physical properties of biocompatibility, biodegradability, antimicrobial ability, and easy film forming ability. Different chitosan-based films have been fabricated and applied in the field of food packaging. Most of the review papers related to chitosan-based films are focusing on antibacterial food packaging films. Along with the advances in the nanotechnology and polymer science, numerous strategies, for instance direct casting, coating, dipping, layer-by-layer assembly, and extrusion, have been employed to prepare chitosan-based films with multiple functionalities. The emerging food packaging applications of chitosan-based films as antibacterial films, barrier films, and sensing films have achieved great developments. This article comprehensively reviews recent advances in the preparation and application of engineered chitosan-based films in food packaging fields.

Radiation processing of dry food ingredients - a review

International Nuclear Information System (INIS)

Farkas, J.

1985-01-01

Radiation decontamination of dry ingredients, herbs and enzyme preparations is a technically feasible, economically viable and safe physical process. The procedure is direct, simple, requires no additives, does not leave residues and is highly efficient. Its dose requirement is moderate. Radiation doses of 3 to 10 kGy proved to be sufficient to reduce the viable cell counts to a satisfactory level. Ionizing radiations do not cause any significant rise in temperature and the flavour, texture or other important technological or sensory properties of most ingredients are not influenced at radiation doses necessary for a satisfactory decontamination. The microflora surviving the cell-count reduction by irradiation is more sensitive to subsequent food processing treatments than the microflora of untreated ingredients. Recontamination can be prevented since the product can be irradiated in its final packaging. Irradiation can be carried out in commercial containers and it results in considerable savings of energy and labour as compared to alternative decontamination techniques. Radiation processing of dry ingredients is an emerging technology in several countries and more and more clearances on irradiated foods are issued or expected to be granted in the near future. (author)

Radiation processing of dry food ingredients - a review

Energy Technology Data Exchange (ETDEWEB)

Farkas, J

1985-01-01

Radiation decontamination of dry ingredients, herbs and enzyme preparations is a technically feasible, economically viable and safe physical process. The procedure is direct, simple, requires no additives, does not leave residues and is highly efficient. Its dose requirement is moderate. Radiation doses of 3 to 10 kGy proved to be sufficient to reduce the viable cell counts to a satisfactory level. Ionizing radiations do not cause any significant rise in temperature and the flavour, texture or other important technological or sensory properties of most ingredients are not influenced at radiation doses necessary for a satisfactory decontamination. The microflora surviving the cell-count reduction by irradiation is more sensitive to subsequent food processing treatments than the microflora of untreated ingredients. Recontamination can be prevented since the product can be irradiated in its final packaging. Irradiation can be carried out in commercial containers and it results in considerable savings of energy and labour as compared to alternative decontamination techniques. Radiation processing of dry ingredients is an emerging technology in several countries and more and more clearances on irradiated foods are issued or expected to be granted in the near future.

Perceived risks and perceived benefits of different nanotechnology foods and nanotechnology food packaging.

Science.gov (United States)

Siegrist, Michael; Stampfli, Nathalie; Kastenholz, Hans; Keller, Carmen

2008-09-01

Nanotechnology has the potential to generate new food products and new food packaging. In a mail survey in the German speaking part of Switzerland, lay people's (N=337) perceptions of 19 nanotechnology applications were examined. The goal was to identify food applications that are more likely and food applications that are less likely to be accepted by the public. The psychometric paradigm was employed, and applications were described in short scenarios. Results suggest that affect and perceived control are important factors influencing risk and benefit perception. Nanotechnology food packaging was assessed as less problematic than nanotechnology foods. Analyses of individual data showed that the importance of naturalness in food products and trust were significant factors influencing the perceived risk and the perceived benefit of nanotechnology foods and nanotechnology food packaging.

APPLICATION OF NANOTECHNOLOGY IN FOOD PACKAGING

Directory of Open Access Journals (Sweden)

Renata Dobrucka

2014-04-01

Full Text Available Nanotechnology involves the design, production and use of structures through control of the size and shape of the materials at the nanometre scale. Also, nanomaterials have been already applied in many fields of human life. Nanocomposites have already led to several innovations with potential applications in the food packaging sector. The use of nanocomposite formulations is expected to considerably enhance the shelf-life of many types of food. This improvement can lead to lower weight packages because less material is needed to obtain the same or even better barrier properties. This, in turn, can lead to reduced package cost with less packaging waste. Antimicrobial packaging is another area with high potential for applying nanocomposite technology. Nanostructured antimicrobials have a higher surface area-to-volume ratio when compared with their higher scale counterparts. Therefore, antimicrobial nanocomposite packaging systems are supposed to be particularly efficient in their activities against microbial cells. In this review, definition of nanomaterials is presented. Besides, the paper shows examples of nanocomposities and antimicrobial nanopackaging mainly with the use of nanosilver. Moreover, nanoparticles such ZnO, TiO2, MgO and nanosensors in packaging were presented.

Use of nanotechnology in food processing, packaging and safety ...

African Journals Online (AJOL)

Use of nanotechnology in food processing, packaging and safety – review. ... application of nanotechnology in food packaging and food contact materials, ... developing active antimicrobial and antifungal surfaces, and sensing as well as ...

Sandwich-Architectured Poly(lactic acid)-Graphene Composite Food Packaging Films

NARCIS (Netherlands)

Goh, Kunli; Heising, Jenneke K.; Yuan, Yang; Karahan, Huseyin E.; Wei, Li; Zhai, Shengli; Koh, Jia Xuan; Htin, Nanda M.; Zhang, Feimo; Wang, Rong; Fane, Anthony G.; Dekker, Matthijs; Dehghani, Fariba; Chen, Yuan

2016-01-01

Biodegradable food packaging promises a more sustainable future. Among the many different biopolymers used, poly(lactic acid) (PLA) possesses the good mechanical property and cost-effectiveness necessary of a biodegradable food packaging. However, PLA food packaging suffers from poor water vapor

Food choice: the battle between package, taste and consumption situation.

Science.gov (United States)

Gutjar, Swetlana; de Graaf, Cees; Palascha, Aikaterini; Jager, Gerry

2014-09-01

The present study compared how intrinsic (sensory) and extrinsic (packaging) product properties influence actual food choice in combination with the concept of product appropriateness in a specific consumption context. Food choice of seven test products was measured in three breakfast sessions within a simulated cafeteria setting with subsequent product consumption. Test products were five breakfast drinks and two dessert products considered as inappropriate for breakfast. One hundred and three participants took part in a blind taste session, after which they chose one out of the seven foods to consume for breakfast. In a second session (familiar package session), the same participants based their choice on the package of the seven foods they tasted in the first session. An additional group of 65 participants took part in a third naïve package session, where they chose just on the basis of package without being previously exposed to the foods. Results showed that food choices in the naïve package session were guided by the package that labelled the products as "breakfast product". Food choices in the blind session were strongly correlated (r = 0.8) with the liking of the products. Food choice in the "familiar package session" lay between the blind and naïve package session. It is concluded that food choice in a simulated cafeteria setting is guided by extrinsic (package) as well as intrinsic (sensory) properties and both can act as a cue for product appropriateness given a specific consumption context. Depending on the salience of either intrinsic or extrinsic properties during the choice moment their impact on choice is stronger. Copyright © 2014 Elsevier Ltd. All rights reserved.

Types, production and assessment of biobased food packaging materials

Science.gov (United States)

Food packaging performs an essential function, but packaging materials can have a negative impact on the environment. This book describes the latest advances in bio-based food packaging materials. Book provides a comprehensive review on bio-based, biodegradable and recycled materials and discusses t...

Analysis on the Industrial Design of Food Package and the Component of Hazardous Substance in the Packaging Material

OpenAIRE

Wei-Wen Huang

2015-01-01

Transferring the hazardous chemicals contained in food packaging materials into food would threaten the health of consumers, therefore, the related laws and regulations and the detection method of hazardous substance have been established at home and abroad to ensure the safety to use the food packaging material. According to the analysis on the hazardous component in the food packaging, a set of detection methods for hazardous substance in the food packaging was established in the paper and ...

Developments in the active packaging of foods

NARCIS (Netherlands)

Vermeiren, L.; Devlieghere, F.; Beest, M. van; Kruijf, N. de; Debevere, J.

1999-01-01

Active packaging is one of the innovative food packaging concepts that has been introduced as a response to the continuous changes in current consumer demands and market trends. Major active packaging techniques are concerned with substances that absorb oxygen, ethylene, moisture, carbon dioxide,

Advanced Manufacturing Systems in Food Processing and Packaging Industry

International Nuclear Information System (INIS)

Sani, Mohd Shafie; Aziz, Faieza Abdul

2013-01-01

In this paper, several advanced manufacturing systems in food processing and packaging industry are reviewed, including: biodegradable smart packaging and Nano composites, advanced automation control system consists of fieldbus technology, distributed control system and food safety inspection features. The main purpose of current technology in food processing and packaging industry is discussed due to major concern on efficiency of the plant process, productivity, quality, as well as safety. These application were chosen because they are robust, flexible, reconfigurable, preserve the quality of the food, and efficient.

Advanced Manufacturing Systems in Food Processing and Packaging Industry

Science.gov (United States)

Shafie Sani, Mohd; Aziz, Faieza Abdul

2013-06-01

In this paper, several advanced manufacturing systems in food processing and packaging industry are reviewed, including: biodegradable smart packaging and Nano composites, advanced automation control system consists of fieldbus technology, distributed control system and food safety inspection features. The main purpose of current technology in food processing and packaging industry is discussed due to major concern on efficiency of the plant process, productivity, quality, as well as safety. These application were chosen because they are robust, flexible, reconfigurable, preserve the quality of the food, and efficient.

Nanostructured bioactive polymers used in food-packaging.

Science.gov (United States)

Mateescu, Andreea L; Dimov, Tatiana V; Grumezescu, Alexandru M; Gestal, Monica C; Chifiriuc, Mariana C

2015-01-01

The development of effective packaging materials is crucial, because food microorganisms determine economic and public health issues. The current paper describes some of the most recent findings in regards of food preservation through novel packaging methods, using biodegradable polymers, efficient antimicrobial agents and nanocomposites with improved mechanical and oxidation stability, increased biodegradability and barrier effect comparatively with conventional polymeric matrices.

The influence of food packaging on children's snack food ...

International Development Research Centre (IDRC) Digital Library (Canada)

especially in the advertisement and packaging of high- calorie snack foods. ... marketing is one of the policy strategies proposed to address obesity in children. In order to ... explore the views of school-aged children toward child- oriented food ...

[Status and trend for sodium content of Chinese per-packaged foods].

Science.gov (United States)

Zhang, Xuesong; Wang, Zhu; He, Mei; Men, Jianhua; Yang, Jingming; Shen, Xiang; Lu, Ying; Yang, Yuexin

2014-03-01

To collect the data on the sodium content of Chinese per-packaged foods, and to analyze the variation trend of sodium content. 1279 data on the sodium content of per-packaged foods in all were recorded and analyzed through the investigation of per-packaged food nutrition labels, and were categorized into 31 varieties. Median sodium content and variation were calculated for each variety and compared with 2004 sodium content data on China Food Composition. There are 6 per-packaged foods varieties has the median sodium content more than 500 mg/100 g. The food varieties with the highest mean sodium content were ready-to-eat food(2500 mg/100 g), followed by instant noodles (1900 mg/100 g). Compared with 1991 -2004 per-packaged foods sodium content, 13 varieties had medium sodium content that increased, and 5 varieties increased significantly, such as cake, liquid milk, instant noodles etc. The survey show that sodium content of some per-packaged food increased.

Food irradiation and packaging

International Nuclear Information System (INIS)

Kilcast, David

1988-01-01

This outline review was written for 'Food Manufacture'. It deals with the known effects of irradiation on current packaging materials (glass, cellulosics, organic polymers and metals), and their implications for the effective application of the process. (U.K.)

Recent developments in intelligent packaging for enhancing food quality and safety.

Science.gov (United States)

Sohail, Muhammad; Sun, Da-Wen; Zhu, Zhiwei

2018-03-07

The role of packaging cannot be denied in the life cycle of any food product. Intelligent packaging is an emerging technology in the food packaging sector. Although it still needs its full emergence in the market, its importance has been proved for the maintenance of food quality and safety. The present review describes several aspects of intelligent packaging. It first highlights different tools used in intelligent packaging and elucidates the role of these packaging devices for maintaining the quality of different food items in terms of controlling microbial growth and gas concentration, and for providing convenience and easiness to its users in the form of time temperature indication. This review also discusses other intelligent packaging solutions in supply chain management of food products to control theft and counterfeiting conducts and broaden the image of the food companies in terms of branding and marketing. Overall, intelligent packaging can ensure food quality and safety in the food industry, however there are still some concerns over this emerging technology including high cost and legal aspects, and thus future work should be performed to overcome these problems for further promoting its applications in the food industry. Moreover, work should also be carried out to combine several single intelligent packaging devices into a single one, so that most of the benefits from this emerging technology can be achieved.

Dry-film polymer waveguide for silicon photonics chip packaging.

Science.gov (United States)

Hsu, Hsiang-Han; Nakagawa, Shigeru

2014-09-22

Polymer waveguide made by dry film process is demonstrated for silicon photonics chip packaging. With 8 μm × 11.5 μm core waveguide, little penalty is observed up to 25 Gbps before or after the light propagate through a 10-km long single-mode fiber (SMF). Coupling loss to SMF is 0.24 dB and 1.31 dB at the polymer waveguide input and output ends, respectively. Alignment tolerance for 0.5 dB loss increase is +/- 1.0 μm along both vertical and horizontal directions for the coupling from the polymer waveguide to SMF. The dry-film polymer waveguide demonstrates promising performance for silicon photonics chip packaging used in next generation optical multi-chip module.

Food packaging and radiation sterilization

International Nuclear Information System (INIS)

Kawamura, Yoko

1998-01-01

Radiation sterilization has several merits that it is a positively effective sterilization method, it can be used to sterilize low heat-resistant containers and high gas barrier films, and there is no possibility of residual chemicals being left in the packages. It has been commercially used in 'Bag in a Box' and some food containers. The γ ray and an electron beam are commonly used in radiation sterilization. The γ ray can sterilize large size containers and containers with complex shapes or sealed containers due to its strong transmission capability. However, since the equipment tends to be large and expensive, it is generally used in off production lines. On the other hand, it is possible to install and electron beam system on food production lines since the food can be processed in a short time due to its high beam coefficient and its ease of maintenance, even though an electron beam has limited usage such as sterilizing relatively thin materials and surface sterilization due to the weak transmission. A typical sterilization dose is approximately 10-30 kGy. Direct effects impacting packaging materials, particularly plastics, include scission of polymer links, cross-linkage between polymers, and generating radiolysis products such as hydrogen, methane, aliphatic hydrocarbons, etc. Furthermore, under the existence of oxygen, the oxygen radicals generated by the radiation will oxidize and peroxidize polymer chains and will generate alcohol and carbonyl groups, which shear polymer links, and generate oxygen containing low molecular compounds. As a result, degradation of physical strength such as elongation and seal strength, generating foreign odor, and an increase in global migration values shown in an elution test are sometimes evident. The food packages have different shapes, materials, additives, number of microorganisms and purpose. Therefor the effects of radiation, the optimum dose and so on must be investigated on the individual package. (J.P.N.)

SMART PACKAGING FOR FOOD PRESERVATION

Directory of Open Access Journals (Sweden)

Raquel Rodríguez-Sauceda

2014-07-01

Full Text Available One of the biggest challenges of the food industry is the preservation of its products, that is, to prevent them from being attacked by microorganisms that decompose them hauling economic losses and severe health damage to the consumer. Today, competition in the food industry is very high and any company that does not offer the quality products is doomed to fail. Consumers demand more and the industry still stands offering what is asked: quality, security and safety. The package, in addition to fulfilling its core functions is becoming a means of sophisticated interactions with content and a record of relevant information for both the end consumer and intermediate players in the value chain and concepts are born of active and intelligent packaging. A smart container is defined as a system that monitors the condition of the packaged product, being able to register and provide information about product quality or condition of the container, showing the possible "abnormal" practices that have suffered the product or the container during the entire supply chain, such as transportation or storage. These systems monitor the mechanisms of altered food due to physiological, chemical and biological processes that respond and communicate changes in the status of the product as time-temperature, Oxygen, Carbon dioxide, microbial growth, etc. There are different types of smart packaging such as time-temperature indicators, color indicators, indicators of pathogens and indicators of leaks, to name a few. Through literature review, arguments that demonstrate the usefulness and necessity of the use of smart packaging to preserve the quality and safety of the product it contains, from manufacturing to the time it is used by consumers were found, as these besides communicating or providing information about their state, acting as a marketing tool.

Use of Biopolymers in Antimicrobial Food Packaging

Science.gov (United States)

Recent outbreaks of foodborne illness and food recalls continue to push for innovative ways to inhibit microbial growth in foods. As an additional hurdle to food processes, antimicrobial food packaging can play an important role in reducing the risk of pathogen contamination of processed foods. In...

Sustainable (food) packaging--an overview.

Science.gov (United States)

Russell, David A M

2014-01-01

Packaging has an increasingly essential role to play in preserving the value invested in products by ensuring that they can deliver their designed service with minimum wastage. Food contact materials that deliver more units of service with increasingly fewer inputs of energy and materials, and increasingly fewer negative social, economic and environmental impacts, e.g., from emission of wastes, will be more sustainable both in the food processing machines of the industrial system and as packaging for food. Buzz words, whether bio-, nano-, degradable, or whatever comes next, must be critically examined per unit of service delivered to determine if, over the whole life cycle of the products to which they are applied, energy and resource use are minimised, pollution is reduced (not relocated), ecological benefits are created, and social and economic well-being are increased. Only when this caution is applied can a new solution be described as more sustainable.

Radioactivity evaluation method for pre-packed concrete packages of low-level dry active wastes

International Nuclear Information System (INIS)

Sakai, Toshiaki; Funahashi, Tetsuo; Watabe, Kiyomi; Ozawa, Yukitoshi; Kashiwagi, Makoto

1998-01-01

Low-level dry active wastes of nuclear power plants are grouted with cement mortal in a container and planned to disposed into the shallow land disposal site. The characteristics of radionuclides contained in dry active wastes are same as homogeneous solidified wastes. In the previous report, we reported the applicability of the radioactivity evaluation methods established for homogeneous solidified wastes to pre-packed concrete packages. This report outlines the developed radioactivity evaluation methods for pre-packed concrete packages based upon recent data. Since the characteristics of dry active wastes depend upon the plant system in which dry active wastes originate and the types of contamination, sampling of wastes and activity measurement were executed to derive scaling factors. The radioactivity measurement methods were also verified. The applicability of non-destructive methods to measure radioactivity concentration of pre-packed concrete packages was examined by computer simulation. It is concluded that those methods are accurate enough to measure actual waste packages. (author)

Packaging's Contribution for the Effectiveness of the Space Station's Food Service Operation

Science.gov (United States)

Rausch, B. A.

1985-01-01

Storage limitations will have a major effect on space station food service. For example: foods with low bulk density such as ice cream, bread, cake, standard type potato chips and other low density snacks, flaked cereals, etc., will exacerbate the problem of space limitations; package containers are inherently volume consuming and refuse creating; and the useful observation that the optimum package is no package at all leads to the tentative conclusion that the least amount of packaging per unit of food, consistent with storage, aesthetics, preservation, cleanliness, cost and disposal criteria, is the most practical food package for the space station. A series of trade offs may have to be made to arrive at the most appropriate package design for a particular type of food taking all the criteria into account. Some of these trade offs are: single serve vs. bulk; conventional oven vs. microwave oven; nonmetallic aseptically vs. non-aseptically packaged foods; and comparison of aseptic vs. nonaseptic food packages. The advantages and disadvantages are discussed.

Natural additives and agricultural wastes in biopolymer formulations for food packaging

Science.gov (United States)

Valdés, Arantzazu; Mellinas, Ana Cristina; Ramos, Marina; Garrigós, María Carmen; Jiménez, Alfonso

2014-02-01

The main directions in food packaging research are targeted towards improvements in food quality and food safety. For this purpose, food packaging providing longer product shelf-life, as well as the monitoring of safety and quality based upon international standards, is desirable. New active packaging strategies represent a key area of development in new multifunctional materials where the use of natural additives and/or agricultural wastes is getting increasing interest. The development of new materials, and particularly innovative biopolymer formulations, can help to address these requirements and also with other packaging functions such as: food protection and preservation, marketing and smart communication to consumers. The use of biocomposites for active food packaging is one of the most studied approaches in the last years on materials in contact with food. Applications of these innovative biocomposites could help to provide new food packaging materials with improved mechanical, barrier, antioxidant and antimicrobial properties. From the food industry standpoint, concerns such as the safety and risk associated with these new additives, migration properties and possible human ingestion and regulations need to be considered. The latest innovations in the use of these innovative formulations to obtain biocomposites are reported in this review. Legislative issues related to the use of natural additives and agricultural wastes in food packaging systems are also discussed.

Natural additives and agricultural wastes in biopolymer formulations for food packaging.

Science.gov (United States)

Valdés, Arantzazu; Mellinas, Ana Cristina; Ramos, Marina; Garrigós, María Carmen; Jiménez, Alfonso

2014-01-01

The main directions in food packaging research are targeted toward improvements in food quality and food safety. For this purpose, food packaging providing longer product shelf-life, as well as the monitoring of safety and quality based upon international standards, is desirable. New active packaging strategies represent a key area of development in new multifunctional materials where the use of natural additives and/or agricultural wastes is getting increasing interest. The development of new materials, and particularly innovative biopolymer formulations, can help to address these requirements and also with other packaging functions such as: food protection and preservation, marketing and smart communication to consumers. The use of biocomposites for active food packaging is one of the most studied approaches in the last years on materials in contact with food. Applications of these innovative biocomposites could help to provide new food packaging materials with improved mechanical, barrier, antioxidant, and antimicrobial properties. From the food industry standpoint, concerns such as the safety and risk associated with these new additives, migration properties and possible human ingestion and regulations need to be considered. The latest innovations in the use of these innovative formulations to obtain biocomposites are reported in this review. Legislative issues related to the use of natural additives and agricultural wastes in food packaging systems are also discussed.

Natural additives and agricultural wastes in biopolymer formulations for food packaging

Directory of Open Access Journals (Sweden)

Arantzazu eValdés

2014-02-01

Full Text Available The main directions in food packaging research are targeted towards improvements in food quality and food safety. For this purpose, food packaging providing longer product shelf-life, as well as the monitoring of safety and quality based upon international standards, is desirable. New active packaging strategies represent a key area of development in new multifunctional materials where the use of natural additives and/or agricultural wastes is getting increasing interest. The development of new materials, and particularly innovative biopolymer formulations, can help to address these requirements and also with other packaging functions such as: food protection and preservation, marketing and smart communication to consumers. The use of biocomposites for active food packaging is one of the most studied approaches in the last years on materials in contact with food. Applications of these innovative biocomposites could help to provide new food packaging materials with improved mechanical, barrier, antioxidant and antimicrobial properties. From the food industry standpoint, concerns such as the safety and risk associated with these new additives, migration properties and possible human ingestion and regulations need to be considered. The latest innovations in the use of these innovative formulations to obtain biocomposites are reported in this review. Legislative issues related to the use of natural additives and agricultural wastes in food packaging systems are also discussed.

Decontamination of food packaging using electron beam--status and prospects

Energy Technology Data Exchange (ETDEWEB)

Mittendorfer, J. E-mail: htcmitt@eunet.at; Bierbaumer, H.P.; Gratzl, F.; Kellauer, E

2002-03-01

In this paper the status of food packaging disinfection decontamination using electron beam at Mediscan GmbH is presented. The first section of the paper describes the activities at the service center, where food packaging materials, e.g. yoghurt cups are decontaminated in their final shipment containers. As important step in the hazard analysis and critical control point of food processing, microbiological uncontaminated food packaging material is of public interest and attracts a lot of attention from packaging material producers and food processors. The dose ranges for different sterility assurance levels are discussed and results from microbiological test are presented. Studies at Mediscan have demonstrated, that an electron beam treatment at a dose of 5-7 kGy is most effective against yeast and mold, which are mainly responsible for spoilage and short shelf-life of a variety of products. The second section is devoted to the field of inline decontamination of food packaging and sterilization of pharmaceutical packaging material and the research currently conducted at Mediscan. The requirements for industrial inline electron beam systems are summarized and design concepts discussed in terms of beam energy, beam current, irradiation topology, product handling and shielding.

Decontamination of food packaging using electron beam—status and prospects

Science.gov (United States)

Mittendorfer, J.; Bierbaumer, H. P.; Gratzl, F.; Kellauer, E.

2002-03-01

In this paper the status of food packaging disinfection decontamination using electron beam at Mediscan GmbH is presented. The first section of the paper describes the activities at the service center, where food packaging materials, e.g. yoghurt cups are decontaminated in their final shipment containers. As important step in the hazard analysis and critical control point of food processing, microbiological uncontaminated food packaging material is of public interest and attracts a lot of attention from packaging material producers and food processors. The dose ranges for different sterility assurance levels are discussed and results from microbiological test are presented. Studies at Mediscan have demonstrated, that an electron beam treatment at a dose of 5-7 kGy is most effective against yeast and mold, which are mainly responsible for spoilage and short shelf-life of a variety of products. The second section is devoted to the field of inline decontamination of food packaging and sterilization of pharmaceutical packaging material and the research currently conducted at Mediscan. The requirements for industrial inline electron beam systems are summarized and design concepts discussed in terms of beam energy, beam current, irradiation topology, product handling and shielding.

Decontamination of food packaging using electron beam--status and prospects

International Nuclear Information System (INIS)

Mittendorfer, J.; Bierbaumer, H.P.; Gratzl, F.; Kellauer, E.

2002-01-01

In this paper the status of food packaging disinfection decontamination using electron beam at Mediscan GmbH is presented. The first section of the paper describes the activities at the service center, where food packaging materials, e.g. yoghurt cups are decontaminated in their final shipment containers. As important step in the hazard analysis and critical control point of food processing, microbiological uncontaminated food packaging material is of public interest and attracts a lot of attention from packaging material producers and food processors. The dose ranges for different sterility assurance levels are discussed and results from microbiological test are presented. Studies at Mediscan have demonstrated, that an electron beam treatment at a dose of 5-7 kGy is most effective against yeast and mold, which are mainly responsible for spoilage and short shelf-life of a variety of products. The second section is devoted to the field of inline decontamination of food packaging and sterilization of pharmaceutical packaging material and the research currently conducted at Mediscan. The requirements for industrial inline electron beam systems are summarized and design concepts discussed in terms of beam energy, beam current, irradiation topology, product handling and shielding

Atypical Food Packaging Affects The Persuasive Impact of Product Claims

NARCIS (Netherlands)

van Ooijen, M.L.; Fransen, P.W.J.; Verlegh, P.W.J.; Smit, E.G.

2016-01-01

Atypical food packaging draws attention in the retail environment, and therefore increases product salience. However, until now, no research has focused on how atypical packaging affects the persuasive impact of other food information. In the present study, we propose that atypical packaging

Atypical food packaging affects the persuasive impact of product claims

NARCIS (Netherlands)

van Ooijen, I.; Fransen, M.L.; Verlegh, P.W.J.; Smit, E.G.

Atypical food packaging draws attention in the retail environment, and therefore increases product sal- ience. However, until now, no research has focused on how atypical packaging affects the persuasive impact of other food information. In the present study, we propose that atypical packaging

Classification of transportation packaging and dry spent fuel storage system components according to importance to safety

International Nuclear Information System (INIS)

McConnell, J.W., Jr; Ayers, A.L. Jr; Tyacke, M.J.

1996-02-01

This report provides a graded approach for classification of components used in transportation packaging and dry spent fuel storage systems. This approach provides a method for identifying, the classification of components according to importance to safety within transportation packagings and dry spent fuel storage systems. Record retention requirements are discussed to identify the documentation necessary to validate that the individual components were fabricated in accordance with their assigned classification. A review of the existing regulations pertaining to transportation packagings and dry storage systems was performed to identify current requirements The general types of transportation packagings and dry storage systems were identified. Discussions were held with suppliers and fabricators of packagings and storage systems to determine current practices. The methodology used in this report is based on Regulatory Guide 7.10, Establishing Quality Assurance Programs for Packaging Used in the Transport of Radioactive Material. This report also includes a list of generic components for each of the general types of transportation packagings and spent fuel storage systems. The safety importance of each component is discussed, and a classification category is assigned

Standard Guide for Packaging Materials for Foods to Be Irradiated

CERN Document Server

American Society for Testing and Materials. Philadelphia

2009-01-01

1.1 This guide provides a format to assist producers and users of food packaging materials in selecting materials that have the desirable characteristics for their intended use and comply with applicable standards or government authorizations. It outlines parameters that should be considered when selecting food-contact packaging materials intended for use during irradiation of prepackaged foods and it examines the criteria for fitness for their use. 1.2 This guide identifies known regulations and regulatory frameworks worldwide pertaining to packaging materials for holding foods during irradiation; but it does not address all regulatory issues associated with the selection and use of packaging materials for foods to be irradiated. It is the responsibility of the user of this guide to determine the pertinent regulatory issues in each country where foods are to be irradiated and where irradiated foods are distributed. 1.3 This guide does not address all of the food safety issues associated with the synergisti...

Migration of perfluoroalkyl acids from food packaging to food simulants.

Science.gov (United States)

Xu, Y; Noonan, G O; Begley, T H

2013-01-01

A broad range of fluorochemicals is used to impart oil and water barrier properties to paper and paperboard food packaging. Many of the fluorochemicals are applied to paper and paperboard as complex mixtures containing reaction products and by-products and unreacted starting materials. This work primarily focussed on the determination of seven perfluorocarboxylic acids (PFCAs) in two commercially available food contact papers: a di-perfluoro-alkyloxy-amino-acid and a perfluoroalkyl phosphate surfactant. In addition, the migration of the PFCAs into five food simulants from two commercial packages was evaluated. All seven PFCAs were detected in the range of 700-2220 µg kg⁻¹ of paper, while three perfluoroalkyl sulphonates were under the LOD. Results from migration tests showed that migration depends on paper characteristics, time and food simulant. The percentage of migration after 10 days at 40°C ranged from 4.8% to 100% for the two papers and different food simulants.

Nano-food packaging: an overview of market, migration research, and safety regulations.

Science.gov (United States)

Bumbudsanpharoke, Nattinee; Ko, Seonghyuk

2015-05-01

Recently, food packages produced with nanoparticles, "nano-food packaging," have become more available in the current market. However, although the use of nanomaterials is increasing in food packaging applications, concern over toxicity affects consumer perceptions and acceptance. Quite a number of commercialized forms of nano-food packaging are coated or composited product with inorganic materials, for example, nanosilver and nanoclay as representative examples. Several studies have shown the possibility of nanomaterial migration from packaging or containers to foodstuff. The debate is still ongoing among researchers about the extent of migration and whether it is negligible and safe. Government agencies and stakeholders must hurry to determine use limitations and release conclusive legislation and regulations as soon as possible since nano-food packaging may have great impacts on human health. This paper aims to review the availability of nano-food packaging in the current market, report case studies on nanomaterial migration, and present the current status of safety regulations and management of nano-food packaging in leading countries across regions. This review should enable governments and researchers to develop further nanomaterial risk assessment studies. © 2015 Institute of Food Technologists®

A comparison of the Health Star Rating system when used for restaurant fast foods and packaged foods.

Science.gov (United States)

Dunford, Elizabeth K; Wu, Jason H Y; Wellard-Cole, Lyndal; Watson, Wendy; Crino, Michelle; Petersen, Kristina; Neal, Bruce

2017-10-01

In June 2014, the Australian government agreed to the voluntary implementation of an interpretive 'Health Star Rating' (HSR) front-of-pack labelling system for packaged foods. The aim of the system is to make it easier for consumers to compare the healthiness of products based on number of stars. With many Australians consuming fast food there is a strong rationale for extending the HSR system to include fast food items. To examine the performance of the HSR system when applied to fast foods. Nutrient content data for fast food menu items were collected from the websites of 13 large Australian fast-food chains. The HSR was calculated for each menu item. Statistics describing HSR values for fast foods were calculated and compared to results for comparable packaged foods. Data for 1529 fast food products were compared to data for 3810 packaged food products across 16 of 17 fast food product categories. The mean HSR for the fast foods was 2.5 and ranged from 0.5 to 5.0 and corresponding values for the comparator packaged foods were 2.6 and 0.5 to 5.0. Visual inspection of the data showed broadly comparable distributions of HSR values across the fast food and the packaged food categories, although statistically significant differences were apparent for seven categories (all p fast foods and packaged food, and in others it appeared to reflect primarily differences in the mix of product types within a category. These data support the idea that the HSR system could be extended to Australian fast foods. There are likely to be significant benefits to the community from the use of a single standardised signposting system for healthiness across all fresh, packaged and restaurant foods. Copyright © 2017 Elsevier Ltd. All rights reserved.

Intelligent Packaging Systems: Sensors and Nanosensors to Monitor Food Quality and Safety

Directory of Open Access Journals (Sweden)

Guillermo Fuertes

2016-01-01

Full Text Available The application of nanotechnology in different areas of food packaging is an emerging field that will grow rapidly in the coming years. Advances in food safety have yielded promising results leading to the development of intelligent packaging (IP. By these containers, it is possible to monitor and provide information of the condition of food, packaging, or the environment. This article describes the role of the different concepts of intelligent packaging. It is possible that this new technology could reach enhancing food safety, improving pathogen detection time, and controlling the quality of food and packaging throughout the supply chain.

Poly(hydroxyalkanoates for Food Packaging: Application and Attempts towards Implementation

Directory of Open Access Journals (Sweden)

M. Koller

2014-09-01

Full Text Available Plastics are well-established for convenient and safe packaging and distribution of food and feed goods. At present, this special sector of the plastic market displays remarkably increasing quantities of its annual production. Caused by the ongoing limitation and strongly fluctuating prices of fossil feedstocks, classically used for plastic production, there is an evident trend to switch towards so-called “bio-plastics”. Especially for bulk applications such as food packaging, a broad implementation of “bio-plastics” constitutes a future-oriented strategy to restrict the dependence of global industry on fossil feedstocks, and to diminish current problematic environmental issues arising from plastic disposal. However, food packaging demands a great deal of the utilized packaging material. This encompasses tailored mechanical properties such as low brittleness and adequate tensile strength, a sufficient barrier for oxygen, CO2, and aromatic flavors, high UV-resistance, and high water retention-capacity to block the food´s moisture content, or to prevent humidity, respectively. Due to their hydrophobic character and the broad flexibility of their mechanical features, prokaryotic poly(hydroxyalkanoates (PHAs are considered as promising materials to compete with petro-plastics on the food-packaging market. Nevertheless, short-comings in particular aspects of their material performance and economics of their biosynthesis and purification constitute stumbling blocks on the long way towards broad implementation of PHAs for food packaging. This article discusses advantages and drawbacks of PHAs as food packaging materials, and demonstrates how desired properties can be improved by the designing of novel composite materials, and also encompassing techniques by applying nanoparticles.

[Energy and macronutrients intake from pre-packaged foods among urban residents].

Science.gov (United States)

Zhang, Jiguo; Huang, Feifei; Wang, Huijun; Zhai, Feigying; Zhang, Bing

2015-03-01

To analyze the energy and macronutrients intake from pre-packaged foods among urban residents in China. The adult subjects were selected from 9 cities of Beijing, Shanghai, Chongqing, Shenyang, Harbin, Jinan, Zhengzhou, Changsha, Nanning. The recording method for 7 consecutive days was used to collect pre-packaged foods consumption information. Among subjects, the median intake of energy, protein, fat and carbohydrate from pre-packaged foods were 628. 8kJ/d, 5.0 g/d, 6.7 g/d and 17.0 g/d, respectively. Among consumers, the median intake of energy, protein, fat and carbohydrate from pre-packaged foods were 745. 3 kJ/d, 6. 0 g/d, 7. 7 g/d and 20. 7 g/d, respectively. The energy and macronutrients intake from pre-packaged foods were at low level.

Classification of transportation packaging and dry spent fuel storage system components according to importance to safety

International Nuclear Information System (INIS)

Tyacke, M.J.; McConnell, J.W. Jr.; Ayers, A.L. Jr.; O'Connor, S.C.; Jankovich, J.P.

1996-01-01

The Idaho National Engineering Laboratory prepared a technical report for the Office of Nuclear Material Safety and Safeguards of the US Nuclear Regulatory Commission, entitled Classification of Transportation Packaging and Dry Spent Fuel Storage System Components According to Importance to Safety, NUREG/CR-6407. This paper provides the results of that report. It also presents the graded approach for classification of components used in transportation packagings and dry spent fuel storage systems. This approach provides a method for identifying the classification of components according to importance to safety within transportation packagings and dry spent fuel storage systems. Record retention requirements are discussed to identify the documentation necessary to validate that the individual components were fabricated in accordance with their assigned classification. A review of the existing regulations pertaining to transportation packagings and dry storage systems was performed to identify current requirements. The general types of transportation packagings and dry storage systems are identified. The methodology used in this paper is based on Regulatory Guide 7.10, Establishing Quality Assurance Programs for Packaging Used in the Transport of Radioactive Material. This paper also includes a list of generic components for each of the general types of transportation packagings and spent fuel storage systems, with a classification category assigned to each component. Several examples concerning the safety importance of components are presented

A qualitative study of children's snack food packaging perceptions and preferences.

Science.gov (United States)

Letona, Paola; Chacon, Violeta; Roberto, Christina; Barnoya, Joaquin

2014-12-15

Food marketing is pervasive in high- and low/middle-income countries and is recognized as a significant risk factor for childhood obesity. Although food packaging is one of the most important marketing tools to persuade consumers at the point-of-sale, scant research has examined how it influences children's perceptions. This study was conducted in Guatemala and aimed to understand which snack foods are the most frequently purchased by children and how aspects of food packaging influence their product perceptions. Six activity-based focus groups were conducted in two elementary public schools with thirty-seven children (Grades 1 through 6, age range 7-12 years old). During each focus group, children participated in three activities: 1) list their most frequently purchased food products; 2) select the picture of their favorite product, the packaging they liked best, and the product they thought was the healthiest from eight choices; and 3) draw the package of a new snack. Children reported purchasing salty snacks most frequently. Most children chose their favorite product based on taste perceptions, which can be influenced by food packaging. Visual elements influenced children's selection of favorite packaging (i.e., characters, colors) and healthiest product (i.e., images), and persuaded some children to incorrectly think certain foods contained healthy ingredients. When children generated their own drawings of a new product, the most frequently included packaging elements in the drawings were product name, price, product image and characters, suggesting those aspects of the food packaging were most significant to them. Policies regulating package content and design are required to discourage consumption of unhealthy snacks. This might be another public health strategy that can aid to halt the obesity epidemic.

Current investigations of packaging materials used for food irradiation

International Nuclear Information System (INIS)

Fiszer, W.

1996-01-01

The article reviews current investigations of packaging materials applied for food irradiation. The increasing role of various synthetic materials is described. Author reviews radiation-induced damages in these materials. The article includes the list of materials accepted for food packaging and subsequent irradiation with different doses

21 CFR 181.26 - Drying oils as components of finished resins.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 3 2010-04-01 2009-04-01 true Drying oils as components of finished resins. 181... Prior-Sanctioned Food Ingredients § 181.26 Drying oils as components of finished resins. Substances classified as drying oils, when migrating from food-packaging material (as components of finished resins...

Active and intelligent food packaging: legal aspects and safety concerns

NARCIS (Netherlands)

Dainelli, D.; Gontard, N.; Spyropoulos, D.; Zondervan-van den Beuken, E.; Tobback, P.

2008-01-01

'Active and intelligent' (A&I) food packaging is based on a deliberate interaction of the packaging with the food and/or its direct environment. This article presents: (i) the main types of materials developed for food contact; (ii) the global market and the future trends of active and intelligent

Thin-Film Coated Plastic Wrap for Food Packaging

Directory of Open Access Journals (Sweden)

Hsin-Yu Wu

2017-07-01

Full Text Available In this study, the antimicrobial property and food package capability of polymethylpentene (PMP substrate with silicon oxdie (SiOx and organic silicon (SiCxHy stacked layers deposited by an inductively coupled plasma chemical vapor deposition system were investigated. The experimental results show that the stacked pair number of SiOx/SiCxHy on PMP is limited to three pairs, beyond which the films will crack and cause package failure. The three-pair SiOx/SiCxHy on PMP shows a low water vapor transmission rate of 0.57 g/m2/day and a high water contact angle of 102°. Three-pair thin-film coated PMP demonstrates no microbe adhesion and exhibits antibacterial properties within 24 h. Food shelf life testing performed at 28 °C and 80% humidity reports that the three-pair thin-film coated PMP can enhance the food shelf-life to 120 h. The results indicate that the silicon-based thin film may be a promising material for antibacterial food packaging applications to extend the shelf-life of food products.

Utilization of biobased polymers in food packaging: Assessment of materials, production and commercialization

Science.gov (United States)

Food packaging contains and protects food, keeps it safe and secure, retains food quality and freshness, and increases shelf-life of food. Packaging should be affordable and biodegradable. Packaging is the core of the businesses of fast-foods, ready meals, on-the-go beverages, snacks and manufacture...

The role of children's food packaging characteristics on parent's purchasing decision

Directory of Open Access Journals (Sweden)

Naser Azad

2012-04-01

Full Text Available Packaging is one of the most important parts of marketing planning and it plays a key role on marketing products and services. A good packaging absorbs more customers and increases people's intention on purchasing products. In this paper, we study the relationship between packaging food products produced for children and parents' intentions to purchase these kinds of products. The paper uses a questionnaire based on Likert scale, distributes 392 questionnaires among the target population of this survey who are one of the well-known food chain suppliers named Shahrvand, and collects 381 filled questionnaires. There are three hypotheses for the proposed study of this paper. The first hypothesis assumes there is a meaningful relationship between packaging children's food characteristics and parents' intention on purchasing product. The second hypothesis studies the relationship between children food packaging and the parent's priority purchasing decision and the third hypotheses examines the relationship between children food selection and the parent's purchasing decision. The results confirm all three hypotheses and provide evidence that a suitable packaging for children's food product have important impact on parents' intention for purchasing products.

Trends in antimicrobial food packaging systems: Emitting sachets and absorbent pads

Science.gov (United States)

Active antimicrobial packaging interacts with packaged food and headspace to reduce, retard, or even inhibit the growth of spoilage and pathogenic microorganisms. Sachets and pads are one of the most successful applications of active food packaging. This review discusses recent developments of antim...

Intelligent packaging for monitoring food quality: a case study on fresh fish

NARCIS (Netherlands)

Heising, J.K.

2014-01-01

Background

Foods are prone to quality degradation in the whole supply chain, but the possibilities for monitoring the quality of foods inside the package are limited. When sensors of quality indicators are included into the package of a food, the package can become an

Polysaccharide-Based Membranes in Food Packaging Applications

Directory of Open Access Journals (Sweden)

Ana R. V. Ferreira

2016-04-01

Full Text Available Plastic packaging is essential nowadays. However, the huge environmental problem caused by landfill disposal of non-biodegradable polymers in the end of life has to be minimized and preferentially eliminated. The solution may rely on the use of biopolymers, in particular polysaccharides. These macromolecules with film-forming properties are able to produce attracting biodegradable materials, possibly applicable in food packaging. Despite all advantages of using polysaccharides obtained from different sources, some drawbacks, mostly related to their low resistance to water, mechanical performance and price, have hindered their wider use and commercialization. Nevertheless, with increasing attention and research on this field, it has been possible to trace some strategies to overcome the problems and recognize solutions. This review summarizes some of the most used polysaccharides in food packaging applications.

Polysaccharide-Based Membranes in Food Packaging Applications

Science.gov (United States)

Ferreira, Ana R. V.; Alves, Vítor D.; Coelhoso, Isabel M.

2016-01-01

Plastic packaging is essential nowadays. However, the huge environmental problem caused by landfill disposal of non-biodegradable polymers in the end of life has to be minimized and preferentially eliminated. The solution may rely on the use of biopolymers, in particular polysaccharides. These macromolecules with film-forming properties are able to produce attracting biodegradable materials, possibly applicable in food packaging. Despite all advantages of using polysaccharides obtained from different sources, some drawbacks, mostly related to their low resistance to water, mechanical performance and price, have hindered their wider use and commercialization. Nevertheless, with increasing attention and research on this field, it has been possible to trace some strategies to overcome the problems and recognize solutions. This review summarizes some of the most used polysaccharides in food packaging applications. PMID:27089372

Implicit Communication of Food Product Healthfulness through Package Design: A Content Analysis

DEFF Research Database (Denmark)

Festila, Alexandra; Chrysochou, Polymeros

2018-01-01

of twelve food product categories across two countries (Denmark and USA), our findings indicate that: (a) implicit package design elements (colors, imagery, material, shape) differ between health-positioned and regular products, and (b) these differences are product category-specific rather than universal......How do food companies use package design to communicate healthfulness? The present study addresses this question by investigating the most typical implicit package design elements used by food companies for their health-positioned food products. Using a content analysis on the packaging design...

Nanocomposites in food packaging applications and their risk assessment for health

Science.gov (United States)

Honarvar, Zohreh; Hadian, Zahra; Mashayekh, Morteza

2016-01-01

Nanotechnology has shown many advantages in different fields. As the uses of nanotechnology have progressed, it has been found to be a promising technology for the food packaging industry in the global market. It has proven capabilities that are valuable in packaging foods, including improved barriers; mechanical, thermal, and biodegradable properties; and applications in active and intelligent food packaging. Examples of the latter are anti-microbial agents and nanosensors, respectively. However, the use of nanocomposites in food packaging might be challenging due to the reduced particle size of nanomaterials and the fact that the chemical and physical characteristics of such tiny materials may be quite different from those of their macro-scale counterparts. In order to discuss the potential risks of nanoparticles for consumers, in addition to the quantification of data, a thorough investigation of their characteristics is required. Migration studies must be conducted to determine the amounts of nanomaterials released into the food matrices. In this article, different applications of nanocomposites in food packaging, migration issues, analyzing techniques, and the main concerns about their usage are discussed briefly. PMID:27504168

Biodegradable PLA composites with different fillers for food packaging application

OpenAIRE

Marra, Antonella

2015-01-01

The food packaging initially born as a "container" of food for the sale of quantities defined in adequate conditions of hygiene, then had to perform the function of "protection" of the food in respect of environment. Today, in fact, the most important function of the packaging, when it comes to preservation technology, is to prevent deterioration of the food, to extend the duration of use of a food and to maintain and /or to increase its quality and integrity. So the main purpose of food pa...

Improvement in Space Food Packaging Methods

Data.gov (United States)

National Aeronautics and Space Administration — The Space Food Systems Laboratory's (SFSL) current Bulk Overwrap Bag (BOB) package, while simple and effective, leaves room for improvement. Currently, BOBs are...

Food safety concerns deriving from the use of silver based food packaging materials: a case study.

Directory of Open Access Journals (Sweden)

Alessandra ePezzuto

2015-10-01

Full Text Available The formulation of innovative packaging solutions, exerting a functional antimicrobial role in slowing down food spoilage, is expected to have a significant impact on the food industry, allowing both the maintenance of food safety criteria for longer periods and the reduction of food waste. Different materials are considered able to exert the required antimicrobial activity, among which are materials containing silver. However, challenges exist in the application of silver to food contact materials due to knowledge gaps in the production of ingredients, stability of delivery systems in food matrices and health risks caused by the same properties which also offer the benefits. Aims of the present study were to test the effectiveness and suitability of two packaging systems, one of which contained silver, for packaging and storing Stracchino cheese, a typical Italian fresh cheese, and to investigate if there was any potential for consumers to be exposed to silver, via migration from the packaging to the cheese. Results did not show any significant difference in the effectiveness of the packaging systems on packaged Stracchino cheese, excluding that the active packaging systems exerted an inhibitory effect on the growth of spoilage microorganisms. Moreover, silver migrated into the cheese matrix throughout the storage time (24 days. Silver levels in cheese finally exceeded the maximum established level for the migration of a non-authorised substance through a functional barrier (Commission Regulation (EC No. 450/2009. This result poses safety concerns and strongly suggests the need for more research aimed at better characterizing the new packaging materials in terms of their potential impacts on human health and the environment.

21 CFR 570.14 - Indirect food additives resulting from packaging materials for animal feed and pet food.

Science.gov (United States)

2010-04-01

..., DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) ANIMAL DRUGS, FEEDS, AND RELATED PRODUCTS FOOD ADDITIVES General Provisions § 570.14 Indirect food additives resulting from packaging materials for animal feed and... 21 Food and Drugs 6 2010-04-01 2010-04-01 false Indirect food additives resulting from packaging...

A bunswik lens model of consumer health judgments of packaged foods

DEFF Research Database (Denmark)

Orquin, Jacob Lund

2014-01-01

Consumer health judgments of packaged food were compared with an objective healthfulness criterion using a Brunswik lens model. Consumer judgments were obtained from a representative consumer sample (N= 1329) who evaluated the healthfulness of 198 packaged food products. The objective healthfulne...... on the food category and to a lesser extent on the brand and consumer familiarity with the product. The results are in conflict with consumers’ self-reported use of nutrition information but are in accordance with findings from studies using implicit methods.......Consumer health judgments of packaged food were compared with an objective healthfulness criterion using a Brunswik lens model. Consumer judgments were obtained from a representative consumer sample (N= 1329) who evaluated the healthfulness of 198 packaged food products. The objective healthfulness...... representativeness. The study revealed that the objective healthfulness criterion is highly predictable on the basis of cues such as the food category, brand, carbohydrate content, and whether the food is a typical “light” product. However, consumer judgments of food healthfulness are based almost entirely...

Effect of novel food processing methods on packaging: structure, composition, and migration properties.

Science.gov (United States)

Guillard, V; Mauricio-Iglesias, M; Gontard, N

2010-11-01

Classical stabilization techniques (thermal treatments) usually involve food to be packed after being processed. On the contrary and increasingly, novel food processing methods, such as high pressure or microwaves, imply that both packaging and foodstuff undergo the stabilization treatment. Moreover, novel treatments (UV light, irradiation, ozone, cold plasma) are specifically used for disinfection and sterilization of the packaging material itself. Therefore, in the last several years a number of papers have focused on the effects of these new treatments on food-packaging interactions with a special emphasis on chemical migration and safety concerns. New packaging materials merged on the market with specific interest regarding the environment (i.e. bio-sourced materials) or mechanical and barrier properties (i.e. nanocomposites packaging materials). It is time to evaluate the knowledge about how these in-package food technologies affect food/packaging interactions, and especially for novel biodegradable and/or active materials. This article presents the effect of high pressure treatment, microwave heating, irradiation, UV-light, ozone and, cold plasma treatment on food/packaging interactions.

The empowerment of sustainable design in food packaging as designer responsibilities

Science.gov (United States)

Setiadi, V.

2018-01-01

The purpose of this paper is emphasized on the empowerment of sustainable design in providing the dual function of a food packaging. Which can extend the life of paper, cardboard, plastic, aluminum foil so as to reduce the contribution of waste on earth. The methodology used in this research is using qualitative research. With the main approach taken on the layout of the packaging design, the approach that relies heavily on the data in the form of packaging design. For the process of observation, the authors should compare with the forms of food packaging designs that are contained in the diversity of food packaging types from products outside Indonesia. The purpose of this study is also intended as a recommendation through observation of data interviews and survey related products. Conclusion through material exploration, packaging structure exploration, efficient exploration of ink usage and packaging usage patterns.

Effects of gamma irradiation on Commercial Food Packaging films

International Nuclear Information System (INIS)

Cabalar, P.J.; Abad, L.V.; Laurio, C.

2015-01-01

Gamma Radiation is a well-known technology to inactivate bacterial pathogens in food products. Currently, there is a growing interest in this technology considering its advantage of being a non-thermal process and the convenience of food being pre-packaged in its final form before treatment that prevents possible recontamination. The process of irradiating pre-packaged food requires that appropriate packaging materials are chosen as this would play a vital role in the quality assessment and safety evaluation of the irradiated products. Irradiation can cause changes to the packaging materials that might affect its integrity and functionality as a barrier e.g. to chemical or microbial contamination. Likewise, components of packaging materials that have been irradiated may migrate to food as a result of irradiation. Hence, this study was conducted to screen locally available commercial packaging films and determine its effect with radiation. Commercials packaging films made up of PET / FOIL / PE, Plain PET 12 / Foil 7 / PE 100, VMPET 12 / PE 70, OPP 20 / Foil 6.5 / PE 40, PET 12 / CPS 40, PET 12 / PE 50, Laminated PET / PE, Nylon / PE, and Nylon 15 / PE 50 were investigated for its effect with gamma radiation at 10 kGy. Their mechanical and thermal properties generally did not show any changes after irradiation except for OPP 20/ Foil 6.5 / PE 40. Gel Permeation Chromatography of leachates from water samples detected the presence of high molecular weight radiolytic products especially from laminated PET/PE films. Radiation effects were minimal for VMPET12/PE70, Nylon/PE and Nylon 15/PE 50 films. Preliminary results, using the stable isotope technique, to study the leachates in the water samples in contact with the packaging materials reveal an indicative increase in δ"1"8O"0/_0_0 and δD 0/_0_0.(author)

Consumer Acceptance of Dry Dog Food Variations

Science.gov (United States)

Donfrancesco, Brizio Di; Koppel, Kadri; Swaney-Stueve, Marianne; Chambers, Edgar

2014-01-01

Simple Summary The objectives of this study were to compare the acceptance of different dry dog food products by consumers, determine consumer clusters for acceptance, and identify the characteristics of dog food that drive consumer acceptance. Pet owners evaluated dry dog food samples available in the US market. The results indicated that appearance of the sample, especially the color, influenced pet owner’s overall liking more than the aroma of the product. Abstract The objectives of this study were to compare the acceptance of different dry dog food products by consumers, determine consumer clusters for acceptance, and identify the characteristics of dog food that drive consumer acceptance. Eight dry dog food samples available in the US market were evaluated by pet owners. In this study, consumers evaluated overall liking, aroma, and appearance liking of the products. Consumers were also asked to predict their purchase intent, their dog’s liking, and cost of the samples. The results indicated that appearance of the sample, especially the color, influenced pet owner’s overall liking more than the aroma of the product. Overall liking clusters were not related to income, age, gender, or education, indicating that general consumer demographics do not appear to play a main role in individual consumer acceptance of dog food products. PMID:26480043

21 CFR 181.22 - Certain substances employed in the manufacture of food-packaging materials.

Science.gov (United States)

2010-04-01

... food-packaging materials. 181.22 Section 181.22 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT... of food-packaging materials. Prior to the enactment of the food additives amendment to the Federal... manufacturing practice for food-packaging materials includes the restriction that the quantity of any of these...

Applications of nanotechnology in food packaging and food safety: barrier materials, antimicrobials and sensors.

Science.gov (United States)

Duncan, Timothy V

2011-11-01

In this article, several applications of nanomaterials in food packaging and food safety are reviewed, including: polymer/clay nanocomposites as high barrier packaging materials, silver nanoparticles as potent antimicrobial agents, and nanosensors and nanomaterial-based assays for the detection of food-relevant analytes (gasses, small organic molecules and food-borne pathogens). In addition to covering the technical aspects of these topics, the current commercial status and understanding of health implications of these technologies are also discussed. These applications were chosen because they do not involve direct addition of nanoparticles to consumed foods, and thus are more likely to be marketed to the public in the short term. Published by Elsevier Inc.

Appearance matters: neural correlates of food choice and packaging aesthetics.

Directory of Open Access Journals (Sweden)

Laura N Van der Laan

Full Text Available Neuro-imaging holds great potential for predicting choice behavior from brain responses. In this study we used both traditional mass-univariate and state-of-the-art multivariate pattern analysis to establish which brain regions respond to preferred packages and to what extent neural activation patterns can predict realistic low-involvement consumer choices. More specifically, this was assessed in the context of package-induced binary food choices. Mass-univariate analyses showed that several regions, among which the bilateral striatum, were more strongly activated in response to preferred food packages. Food choices could be predicted with an accuracy of up to 61.2% by activation patterns in brain regions previously found to be involved in healthy food choices (superior frontal gyrus and visual processing (middle occipital gyrus. In conclusion, this study shows that mass-univariate analysis can detect small package-induced differences in product preference and that MVPA can successfully predict realistic low-involvement consumer choices from functional MRI data.

Mechanisms of deterioration of nutrients. [of freeze dried foods

Science.gov (United States)

Karel, M.; Flink, J. M.

1976-01-01

Methods which produce freeze dried foods of improved quality were examined with emphasis on storage stability. Specific topics discussed include: microstructure of freeze dried systems, investigation of structural changes in freeze dried systems, artificial food matrices, osmotic preconcentration to yield improved quality freeze dried fruits, and storage stability of osmotically preconcentrated freeze dried fruits.

Radiation decontamination of dry food ingredients and processing aids

Energy Technology Data Exchange (ETDEWEB)

Farkas, J

1984-01-01

Radiation decontamination of dry ingredients, herbs and enzyme preparations is a technically feasible, economically viable and safe physical process. The procedure is direct, simple, requires no additives and is highly efficient. Its dose requirement is moderate. Radiation doses of 3-10 kGy (0.3-1 mrad) have proved sufficient to reduce the viable counts to a satisfactory level. Ionising radiations do not cause any significant rise in temperature. The flavour, texture or other important technological or sensory properties of most ingredients are not influenced at radiation doses necessary for satisfactory decontamination, and radiation obviates the chemical residue problem. The microflora surviving radiation decontamination of dry ingredients are more susceptible to subsequent antimicrobial treatments. Recontamination can be prevented as the product can be irradiated in its final packaging. Irradiation could be carried out in commercial containers and would result in considerable savings of energy and labour as compared to alternative decontamination techniques. Radiation processing of these commodities is an established technology in several countries and more clearances on irradiated foods are expected to be granted in the near future.

Application of electron irradiation to food containers and packaging materials

International Nuclear Information System (INIS)

Ueno, Koji

2010-01-01

Problems caused by microbial contamination and hazardous chemicals have attracted much attention in the food industry. The number of systems such as hygienic management systems and Hazard Analysis Critical Control Point (HACCP) systems adopted in the manufacturing process is increasing. As manufacturing process control has become stricter, stricter control is also required for microbial control for containers and packaging materials (from disinfection to sterilization). Since safe and reliable methods for sterilizing food containers and packaging materials that leave no residue are required, electron beam sterilization used for medical equipment has attracted attention from the food industry. This paper describes an electron irradiation facility, methods for applying electron beams to food containers and packaging materials, and products irradiated with electron beams. (author)

21 CFR 501.3 - Identity labeling of animal food in package form.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 6 2010-04-01 2010-04-01 false Identity labeling of animal food in package form... SERVICES (CONTINUED) ANIMAL DRUGS, FEEDS, AND RELATED PRODUCTS ANIMAL FOOD LABELING General Provisions § 501.3 Identity labeling of animal food in package form. (a) The principal display panel of a food in...

Influence of Food with High Moisture Content on Oxygen Barrier Property of Polyvinyl Alcohol (PVA)/Vermiculite Nanocomposite Coated Multilayer Packaging Film.

Science.gov (United States)

Kim, Jung Min; Lee, Min Hyeock; Ko, Jung A; Kang, Dong Ho; Bae, Hojae; Park, Hyun Jin

2018-02-01

This study investigates the potential complications in applying nanoclay-based waterborne coating to packaging films for food with high moisture content. Multilayer packaging films were prepared by dry laminating commercially available polyvinyl alcohol (PVA)/vermiculite nanocomposite coating films and linear low-density polyethylene film, and the changes in oxygen barrier properties were investigated according to different relative humidity using 3 types of food simulants. When the relative humidity was above 60%, the oxygen permeability increased sharply, but this was reversible. Deionized water and 3% acetic acid did not cause any large structural change in the PVA/vermiculite nanocomposite but caused a reversible deterioration of the oxygen barrier properties. In contrast, 50% ethanol, a simulant for the semifatty food, induced irreversible structural changes with deterioration of the oxygen barrier property. These changes are due to the characteristics of PVA rather than vermiculite. We believe this manuscript would be of interest to the wide group of researchers, organizations, and companies in the field of developing nanoclay-based gas barrier packaging for foods with high moisture content. Hence, we wish to diffuse our knowledge to the scientific community. © 2018 Institute of Food Technologists®.

Antimicrobial Substances for Food Packaging Products: The Current Situation.

Science.gov (United States)

Pellerito, Alessandra; Ameen, Sara M; Micali, Maria; Caruso, Giorgia

2018-04-04

Antimicrobial substances are widely used in many anthropic activities, including sanitary and military services for the human population. These compounds are also known to be used in food production, agricultural activities, and partially correlated industrial sectors. However, there are concerns regarding the link between the abuse of antimicrobial agents in these ambits and the possible detection of antibiotic-resistant microorganisms. Modern food and beverage products are generally found on the market as prepackaged units, with several exceptions. Consequently, positive and negative features of a specific food or beverage should be considered as the result of the synergic action of different components, including the container (or the assembled sum of packaging materials). At present, the meaning of food container also includes the creation and development of new packaging materials that are potentially able to interact with the contained food. "Active" packaging systems can be realized with antimicrobial substances. On the other hand, a careful evaluation of risks and advantages correlated with antimicrobial agents is needed because of possible negative and/or unexpected failures.

Assessing Information on Food Packages

DEFF Research Database (Denmark)

Clement, Jesper; Smith, Viktor; Zlatev, Jordan

2017-01-01

-store decisions and other needs like high quality or low price. This calls for further research. Practical implications: The topic is important for food companies and it might become a priority in managing brand equity, combining consumer preferences, loyalty, and communicative fairness. Originality/value: Using......Purpose: This paper presents an experimental study which aims at assessing the potentially misleading effect of graphic elements on food packaging. We call these elements potentially misleading elements (PMEs) as they can give customers false expectations. They are either (a) highlighted numerical...

Active bio-based food-packaging: Diffusion and release of active substances through and from cellulose nanofiber coating toward food-packaging design.

Science.gov (United States)

Lavoine, Nathalie; Guillard, Valérie; Desloges, Isabelle; Gontard, Nathalie; Bras, Julien

2016-09-20

Cellulose nanofibers (CNFs) were recently investigated for the elaboration of new functional food-packaging materials. Their nanoporous network was especially of interest for controlling the release of active species. Qualitative release studies were conducted, but quantification of the diffusion phenomenon observed when the active species are released from and through CNF coating has not yet been studied. Therefore, this work aims to model CNF-coated paper substrates as controlled release system for food-packaging using release data obtained for two model molecules, namely caffeine and chlorhexidine digluconate. The applied mathematical model - derived from Fickian diffusion - was validated for caffeine only. When the active species chemically interacts with the release device, another model is required as a non-predominantly diffusion-controlled release was observed. From caffeine modeling data, a theoretical active food-packaging material was designed. The use of CNFs as barrier coating was proved to be the ideal material configuration that best meets specifications. Copyright © 2016. Published by Elsevier Ltd.

Packaging materials for use in radiation processing of foods

International Nuclear Information System (INIS)

Dragusin, M.; Rotaru, P.R.

1999-01-01

In radiation processing of food, the product often has to be prepackaged to prevent microbial recontamination during and after irradiation. The packaging material is exposed to radiation during radiation processing and radiation stability is a key consideration in the selection of packaging materials. The effects of ionizing radiation on many food packaging materials at the dose levels recommended for food precessing can be minimized by selecting appropriate radiation resistant materials. It is important to select materials in which chemicals formed as a result of the radiation treatment do not migrate and interact with the food, affecting its organoleptic and toxicological aspects. It is also important to select materials in which the physical properties are not altered to the extent they cannot resist damage during commercial production, shipment and storage. Radiation treatment of food may be classified broadly into two categories: 1. Processes requiring doses less than 10 kGy; 2. Processes requiring doses from 25 to 40 kGy for production of commercial sterility. In radiation processing of foods, gamma radiation from radioisotopes Co-60 and Cs-137 is most widely used because of its high penetrating power. Electron beam irradiation (E<10 MeV) and X-rays (E<5 MeV) can also be used for certain speciality food and packaging to the food. Because the public acceptance of irradiated foods is a major problem in marketing such products, we have developed in our laboratory an alternative techniques. These techniques are based on applying films on the surfaces of foods. The films are edible, i.e. they are an aqueous solution based on caseine, glycerine, poly-etilene-glycol (PEG), crosslinked by radiation processing. So, our techniques implies no longer the food irradiation but instead its isolation from the environmental biological attacks by means of edible films obtained by irradiation. The protective properties of films, as special humidity, oxygen and fat barriers, are

21 CFR 178.3130 - Antistatic and/or anti-fogging agents in food-packaging materials.

Science.gov (United States)

2010-04-01

...-packaging materials. 178.3130 Section 178.3130 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF.../or anti-fogging agents in food-packaging materials. The substances listed in paragraph (b) of this section may be safely used as antistatic and/or antifogging agents in food-packaging materials, subject to...

Child-oriented marketing techniques in snack food packages in Guatemala.

Science.gov (United States)

Chacon, Violeta; Letona, Paola; Barnoya, Joaquin

2013-10-18

Childhood overweight in Guatemala is now becoming a public health concern. Child-oriented marketing contributes to increase children's food preference, purchase and consumption. This study sought to assess the availability of child-oriented snack foods sold in school kiosks and convenience stores near public schools in Guatemala, to identify the marketing techniques used in child-oriented snack food packages and to classify the snacks as "healthy" or "less-healthy". We purchased all child-oriented snacks found in stores inside and within 200 square meters from four schools in an urban community. Snacks were classified as child-oriented if the package had any promotional characters, premium offers, children's television/movie tie-ins, sports references, or the word "child". We used a checklist to assess child-oriented references and price. Snacks were classified as "healthy" or "less-healthy" according to the UK standards for the Nutritional Profiling Model. We analyzed 106 packages found in 55 stores. The most commonly used technique was promotional characters (92.5%) of which 32.7% were brand-specific characters. Premium offers were found in 34% of packages and were mostly collectibles (50%). Most marketing techniques were located on the front and covered nearly 25% of the package surface. Median (interquartile range) price was US$ 0.19 (0.25). Nutrition labels were found in 91 (86%) packages and 41% had a nutrition related health claim. Most snacks (97.1%) were classified as "less-healthy". In Guatemala, the food industry targets children through several marketing techniques promoting inexpensive and unhealthy snacks in the school environment. Evidence-based policies restricting the use of promotional characters in unhealthy snack food packages need to be explored as a contributing strategy to control the obesity epidemic.

Child-oriented marketing techniques in snack food packages in Guatemala

Science.gov (United States)

2013-01-01

Background Childhood overweight in Guatemala is now becoming a public health concern. Child-oriented marketing contributes to increase children’s food preference, purchase and consumption. This study sought to assess the availability of child-oriented snack foods sold in school kiosks and convenience stores near public schools in Guatemala, to identify the marketing techniques used in child-oriented snack food packages and to classify the snacks as “healthy” or “less-healthy”. Methods We purchased all child-oriented snacks found in stores inside and within 200 square meters from four schools in an urban community. Snacks were classified as child-oriented if the package had any promotional characters, premium offers, children′s television/movie tie-ins, sports references, or the word “child”. We used a checklist to assess child-oriented references and price. Snacks were classified as “healthy” or “less-healthy” according to the UK standards for the Nutritional Profiling Model. Results We analyzed 106 packages found in 55 stores. The most commonly used technique was promotional characters (92.5%) of which 32.7% were brand-specific characters. Premium offers were found in 34% of packages and were mostly collectibles (50%). Most marketing techniques were located on the front and covered nearly 25% of the package surface. Median (interquartile range) price was US$ 0.19 (0.25). Nutrition labels were found in 91 (86%) packages and 41% had a nutrition related health claim. Most snacks (97.1%) were classified as “less-healthy”. Conclusion In Guatemala, the food industry targets children through several marketing techniques promoting inexpensive and unhealthy snacks in the school environment. Evidence-based policies restricting the use of promotional characters in unhealthy snack food packages need to be explored as a contributing strategy to control the obesity epidemic. PMID:24139325

Proper packaging for food and no-food products to avoid injuries.

Science.gov (United States)

Passali, Desiderio; Gregori, Dario; Foltran, Francesca

2012-05-14

This paper aims to present data on proper packaging for food and no-food products to avoid injuries. Data collection was made from the Susy Safe data base and the results of the literature research. Fatal and near fatal foreign bodies injuries may occur at any age, however it is a particular problem for infants and young children due to a variety of predisposing factors. Safety packaging is therefore a landmark and a model for accident prevention. Taken the lack of researches and specificity on this subject, it is warmly suggested that a broader and deeper exploration, both at customer's and public health levels, has to be made, highlighting major risks and complications. Packaging classes are extremely composite, therefore accuracy in data registry must be achieved, since from a preventive point of view it is basilar not only knowing the nature of the foreign body but also having information on its origin. Copyright © 2012 Elsevier Ireland Ltd. All rights reserved.

Fluorinated Compounds in U.S. Fast Food Packaging

Science.gov (United States)

Per- and polyfluoroalkyl substances (PFASs) are highly persistent synthetic chemicals, some of which have been associated with cancer, developmental toxicity, immunotoxicity, and other health effects. PFASs in grease-resistant food packaging can leach into food and increase dieta...

Metal Oxide Nanostructures in Food Applications: Quality Control and Packaging

Directory of Open Access Journals (Sweden)

Vardan Galstyan

2018-04-01

Full Text Available Metal oxide materials have been applied in different fields due to their excellent functional properties. Metal oxides nanostructuration, preparation with the various morphologies, and their coupling with other structures enhance the unique properties of the materials and open new perspectives for their application in the food industry. Chemical gas sensors that are based on semiconducting metal oxide materials can detect the presence of toxins and volatile organic compounds that are produced in food products due to their spoilage and hazardous processes that may take place during the food aging and transportation. Metal oxide nanomaterials can be used in food processing, packaging, and the preservation industry as well. Moreover, the metal oxide-based nanocomposite structures can provide many advantageous features to the final food packaging material, such as antimicrobial activity, enzyme immobilization, oxygen scavenging, mechanical strength, increasing the stability and the shelf life of food, and securing the food against humidity, temperature, and other physiological factors. In this paper, we review the most recent achievements on the synthesis of metal oxide-based nanostructures and their applications in food quality monitoring and active and intelligent packaging.

PP/clay nanocomposite films for food package

International Nuclear Information System (INIS)

Araujo, Arthur R.A.; Silva, Suedina M.L.

2009-01-01

Small contents of organoclays (1 wt %) were incorporated to PP modified with maleic anhydride by melt intercalation, in order to prepare polymeric films for further applications in food package sector. The films were characterized by X-ray diffraction (XRD) and mechanical properties. The data indicates that the incorporation of organoclay to PP results in transparent films with intercalated morphology and highly. The mechanical properties of nanocomposites films were superior from those pristine films. The results evidences that the PP/PP-g-MA/organoclay nanocomposite films, prepared in this study might be promissory to the food package market and, in short time, be used like a new product by industries of this sector. (author)

Release Mathematical Model of Active Agent from Packaging Material into Food

Directory of Open Access Journals (Sweden)

Xiuling Huang

2013-01-01

Full Text Available Active packaging is an innovative packaging technology by which active compounds are released from the package to enhance the quality and microbial safety for a wide range of foods. The problem of active ingredient release through the bilayer packaging food system is studied from a theoretical viewpoint. A release model is built to provide predictions of concentration and amount of active ingredient. The equations are built based on Fickian diffusion, and numerical solutions are obtained through finite difference. Different diffusion coefficients DP and DC of active ingredient in different packaging layers, partition coefficient kCP at the interface of outer layer and inner layer, partition coefficient kFC at the interface of inner layer and food, and mass transfer coefficient hm at the interface of inner layer and food are considered in the model. The effects of kCP, thicknesses of outer layer and inner layer, CP0, DP, DC, kFC, and hm on the release are discussed. Corresponding conclusions and analysis are given.

Application of Poly(hydroxyalkanoate) In Food Packaging: Improvements by Nanotechnology

OpenAIRE

Khosravi-Darani, K.; Bucci, D. Z.

2015-01-01

The environmental impact of plastic usage is of critical concern and too great to repair. A shift toward biodegradable food packaging is one option. The aim of this review paper is the study of the potential of biodegradable materials for food packaging. The main characteristics in relation to food usage can be narrowed down to mass transfer (gas and water vapor), thermal and mechanical properties. Among several kinds of biodegradable polymers, poly(hydroxyalkanoate) is one of the favorable c...

Biodegradable Long Shelf Life Food Packaging Material, Phase I

Data.gov (United States)

National Aeronautics and Space Administration — Long shelf life food packaging is a critical to maintaining the crew's well being in NASA's manned missions to the mars. Not only does the packaging have to offer an...

Software packages for food engineering needs

OpenAIRE

Abakarov, Alik

2011-01-01

The graphic user interface (GUI) software packages “ANNEKs” and “OPT-PROx” are developed to meet food engineering needs. “OPT-RROx” (OPTimal PROfile) is software developed to carry out thermal food processing optimization based on the variable retort temperature processing and global optimization technique. “ANNEKs” (Artificial Neural Network Enzyme Kinetics) is software designed for determining the kinetics of enzyme hydrolysis of protein at different initial reaction parameters based on the...

Fluorinated Compounds in US Fast Food Packaging | Science ...

Science.gov (United States)

Per- and polyfluoroalkyl substances (PFASs) are highly persistent synthetic chemicals, some of which have been associated with cancer, developmental toxicity, immunotoxicity, and other health effects. PFASs in grease-resistant food packaging can leach into food and increase dietary exposure. We collected ∼400 samples of food contact papers, paperboard containers, and beverage containers from fast food restaurants throughout the United States and measured total fluorine using particle-induced γ-ray emission (PIGE) spectroscopy. PIGE can rapidly and inexpensively measure total fluorine in solid-phase samples. We found that 46% of food contact papers and 20% of paperboard samples contained detectable fluorine (>16 nmol/cm2). Liquid chromatography/high-resolution mass spectrometry analysis of a subset of 20 samples found perfluorocarboxylates, perfluorosulfonates, and other known PFASs and/or unidentified polyfluorinated compounds (based on nontargeted analysis). The total peak area for PFASs was higher in 70% of samples (10 of 14) with a total fluorine level of >200 nmol/cm2 compared to six samples with a total fluorine level of food packaging demonstrates their potentially significant contribution to dietary PFAS exposure and envi

Role of packaging in the smorgasbord of action for sustainable food consumption

OpenAIRE

Coussy, Hélène; Guillard, Valérie; Guillaume, Carole; Gontard, Nathalie

2013-01-01

In a context of food security concerns, reducing huge and worldwide food losses and waste (more than one third of food production) is the priority action to focus on. The paper aims at explaining at which levels packaging could be a key player for sustainable food consumption: (i) by improving food preservation, and therefore reducing food losses, by balancing cold chain issues with modified atmosphere packaging implementation which means to develop food requirements driven approaches to desi...

Structure and Properties of Chitin Whisker Reinforced Papers for Food Packaging Application

Directory of Open Access Journals (Sweden)

Zhihan Li

2015-04-01

Full Text Available In recent years, concerns about environmental waste caused by petroleum-derived chemicals as well as the consumer's demand for high quality food products, have prompted people to pay more attention to developing biodegradable food packaging materials using natural resources such as cellulose fibers and chitin derivatives. In this study, chitin whiskers have been successfully generated by hydrolyzing the α-chitin sample. Then the synthesized nano-sized chitin whiskers were used at ratios from 0.1% to 2% (wt% for improving strength properties of paper sheets by the dip-coating method. Transmission electron microscopy (TEM and field emission scanning electron microscopy (FE-SEM were used to investigate the morphology of chitin whiskers and cellulose fiber compounds. The results showed that coating with chitin whiskers brought about an increase in tear strength, burst strength, and wet and dry tensile strength, with a decrease in Zeta-potential value.

Effect of decompression drying treatment on physical properties of solid foods.

Science.gov (United States)

Morikawa, Takuya; Takada, Norihisa; Miura, Makoto

2017-04-01

This study used a decompression drying instrument to investigate the effects of a drying treatment on the physical properties of solid foods. Commercial tofu was used as a model food and was treated at different temperature and pressure conditions in a drying chamber. Overall, high temperatures resulted in better drying. Additionally, pressure in the chamber influenced the drying conditions of samples. Differences in physical properties, such as food texture, shrinkage, and color were observed among some samples, even with similar moisture content. This was caused by differences in moisture distribution in the food, which seems to have manifested as a thin, dried film on the surfaces of samples. It caused inefficient drying and changes in physical properties. Control of the drying conditions (i.e. pressure and heat supply) has relations with not only physical properties, but also the drying efficiency of solid foods.

Sentinel Wraps: Real-Time Monitoring of Food Contamination by Printing DNAzyme Probes on Food Packaging.

Science.gov (United States)

Yousefi, Hanie; Ali, M Monsur; Su, Hsuan-Ming; Filipe, Carlos D M; Didar, Tohid F

2018-04-24

Here, we report the development of a transparent, durable, and flexible sensing surface that generates a fluorescence signal in the presence of a specific target bacterium. This material can be used in packaging, and it is capable of monitoring microbial contamination in various types of food products in real time without having to remove the sample or the sensor from the package. The sensor was fabricated by covalently attaching picoliter-sized microarrays of an E. coli-specific RNA-cleaving fluorogenic DNAzyme probe (RFD-EC1) to a thin, flexible, and transparent cyclo-olefin polymer (COP) film. Our experimental results demonstrate that the developed (RFD-EC1)-COP surface is specific, stable for at least 14 days under various pH conditions (pH 3-9), and can detect E. coli in meat and apple juice at concentrations as low as 10 3 CFU/mL. Furthermore, we demonstrate that our sensor is capable of detecting bacteria while still attached to the food package, which eliminates the need to manipulate the sample. The developed biosensors are stable for at least the shelf life of perishable packaged food products and provide a packaging solution for real-time monitoring of pathogens. These sensors hold the potential to make a significant contribution to the ongoing efforts to mitigate the negative public-health-related impacts of food-borne illnesses.

A Quantitative Property-Property Relationship for Estimating Packaging-Food Partition Coefficients of Organic Compounds

DEFF Research Database (Denmark)

Huang, L.; Ernstoff, Alexi; Xu, H.

2017-01-01

Organic chemicals encapsulated in beverage and food packaging can migrate to the food and lead to human exposures via ingestion. The packaging-food (Kpf) partition coefficient is a key parameter to estimate the chemical migration from packaging materials. Previous studies have simply set Kpf to 1...... or 1000, or provided separate linear correlations for several discrete values of ethanol equivalencies of food simulants (EtOH-eq). The aim of the present study is to develop a single quantitative property-property relationship (QPPR) valid for different chemical-packaging combinations and for water...... because only two packaging types are included. This preliminary QPPR demonstrates that the Kpf for various chemicalpackaging-food combinations can be estimated by a single linear correlation. Based on more than 1000 collected Kpf in 15 materials, we will present extensive results for other packaging types...

Exposure to chemicals in food packaging as a sustainability trade-off in LCA

DEFF Research Database (Denmark)

Ernstoff, Alexi; Muncke, Jane; Trier, Xenia

2016-01-01

Hazardous chemicals in packaging, including ‘eco-friendly’ and recycled food packaging, can migrate into food and expose humans. LCA has been fundamental to indicate more ‘eco-friendly’ packages, but currently LCA does not consider exposure to chemical migrants and methods have not yet been...... but to provide life cycle context to compare the magnitude of characterized exposure to chemicals in packaging, in order to elucidate if this exposure pathway is important. We detail estimates of life cycle exposure to one known hazardous chemical in polystyrene packaging (styrene) that has data available...... developed. In this study we question if exposure to chemicals in food packaging should be considered as a sustainable design consideration, i.e. if this human health risk is relevant in a life cycle context. To answer this question, we focus on developing methods to quantify exposure to chemicals in food...

Food-packaging materials: migration of constituents into food contents. January 1982-December 1988 (Citations from Packaging Science and technology Abstracts data base). Report for January 1982-December 1988

International Nuclear Information System (INIS)

1989-01-01

This bibliography contains citations concerning the migration of food-packaging materials into foods. Plastic, glass, cardboard, metal, and ceramic containers are discussed. Techniques for analyzing packaging contamination are included. (Contains 90 citations fully indexed and including a title list.)

Surface modification of food contact materials for processing and packaging applications

Science.gov (United States)

Barish, Jeffrey A.

This body of work investigates various techniques for the surface modification of food contact materials for use in food packaging and processing applications. Nanoscale changes to the surface of polymeric food packaging materials enables changes in adhesion, wettability, printability, chemical functionality, and bioactivity, while maintaining desirable bulk properties. Polymer surface modification is used in applications such as antimicrobial or non-fouling materials, biosensors, and active packaging. Non-migratory active packagings, in which bioactive components are tethered to the package, offer the potential to reduce the need for additives in food products while maintaining safety and quality. A challenge in developing non-migratory active packaging materials is the loss of biomolecular activity that can occur when biomolecules are immobilized. Polyethylene glycol (PEG), a biocompatible polymer, is grafted from the surface of ozone treated low-density polyethylene (LDPE) resulting in a surface functionalized polyethylene to which a range of amine-terminated bioactive molecules can be immobilized. The grafting of PEG onto the surface of polymer packaging films is accomplished by free radical graft polymerization, and to covalently link an amine-terminated molecule to the PEG tether, demonstrating that amine-terminated bioactive compounds (such as peptides, enzymes, and some antimicrobials) can be immobilized onto PEG-grafted LDPE in the development of non-migratory active packaging. Fouling on food contact surfaces during food processing has a significant impact on operating efficiency and can promote biofilm development. Processing raw milk on plate heat exchangers results in significant fouling of proteins as well as minerals, and is exacerbated by the wall heating effect. An electroless nickel coating is co-deposited with polytetrafluoroethylene onto stainless steel to test its ability to resist fouling on a pilot plant scale plate heat exchanger. Further

Challenges in packaging waste management in the fast food industry

Energy Technology Data Exchange (ETDEWEB)

Aarnio, Teija [Digita Oy, P.O. Box 135, FI-00521 Helsinki (Finland); Haemaelaeinen, Anne [Department of Energy and Environmental Technology, Lappeenranta University of Technology, P.O. Box 20, FI-53851 Lappeenranta (Finland)

2008-02-15

The recovery of solid waste is required by waste legislation, and also by the public. In some industries, however, waste is mostly disposed of in landfills despite of its high recoverability. Practical experiences show that the fast food industry is one example of these industries. A majority of the solid waste generated in the fast food industry is packaging waste, which is highly recoverable. The main research problem of this study was to find out the means of promoting the recovery of packaging waste generated in the fast food industry. Additionally, the goal of this article was to widen academic understanding on packaging waste management in the fast food industry, as the subject has not gained large academic interest previously. The study showed that the theoretical recovery rate of packaging waste in the fast food industry is high, 93% of the total annual amount, while the actual recovery rate is only 29% of the total annual amount. The total recovery potential of packaging waste is 64% of the total annual amount. The achievable recovery potential, 33% of the total annual amount, could be recovered, but is not mainly because of non-working waste management practices. The theoretical recovery potential of 31% of the total annual amount of packaging waste cannot be recovered by the existing solid waste infrastructure because of the obscure status of commercial waste, the improper operation of producer organisations, and the municipal autonomy. The research indicated that it is possible to reach the achievable recovery potential in the existing solid waste infrastructure through new waste management practices, which are designed and operated according to waste producers' needs and demands. The theoretical recovery potential can be reached by increasing the consistency of the solid waste infrastructure through governmental action. (author)

Options for reducing food waste by quality-controlled logistics using intelligent packaging along the supply chain.

Science.gov (United States)

Heising, Jenneke K; Claassen, G D H; Dekker, Matthijs

2017-10-01

Optimising supply chain management can help to reduce food waste. This paper describes how intelligent packaging can be used to reduce food waste when used in supply chain management based on quality-controlled logistics (QCL). Intelligent packaging senses compounds in the package that correlate with the critical quality attribute of a food product. The information on the quality of each individual packaged food item that is provided by the intelligent packaging can be used for QCL. In a conceptual approach it is explained that monitoring food quality by intelligent packaging sensors makes it possible to obtain information about the variation in the quality of foods and to use a dynamic expiration date (IP-DED) on a food package. The conceptual approach is supported by quantitative data from simulations on the effect of using the information of intelligent packaging in supply chain management with the goal to reduce food waste. This simulation shows that by using the information on the quality of products that is provided by intelligent packaging, QCL can substantially reduce food waste. When QCL is combined with dynamic pricing based on the predicted expiry dates, a further waste reduction is envisaged.

Sodium content in major brands of US packaged foods, 2009.

Science.gov (United States)

Gillespie, Cathleen; Maalouf, Joyce; Yuan, Keming; Cogswell, Mary E; Gunn, Janelle P; Levings, Jessica; Moshfegh, Alanna; Ahuja, Jaspreet K C; Merritt, Robert

2015-02-01

Most Americans consume more sodium than is recommended, the vast majority of which comes from commercially packaged and restaurant foods. In 2010 the Institute of Medicine recommended that manufacturers reduce the amount of sodium in their products. The aim was to assess the sodium content in commercially packaged food products sold in US grocery stores in 2009. With the use of sales and nutrition data from commercial sources, we created a database with nearly 8000 packaged food products sold in major US grocery stores in 2009. We estimated the sales-weighted mean and distribution of sodium content (mg/serving, mg/100 g, and mg/kcal) of foods within food groups that contribute the most dietary sodium to the US diet. We estimated the proportion of products within each category that exceed 1) the Food and Drug Administration's (FDA's) limits for sodium in foods that use a "healthy" label claim and 2) 1150 mg/serving or 50% of the maximum daily intake recommended in the 2010 Dietary Guidelines for Americans. Products in the meat mixed dishes category had the highest mean and median sodium contents per serving (966 and 970 mg, respectively). Products in the salad dressing and vegetable oils category had the highest mean and median concentrations per 100 g (1072 and 1067 mg, respectively). Sodium density was highest in the soup category (18.4 mg/kcal). More than half of the products sold in 11 of the 20 food categories analyzed exceeded the FDA limits for products with a "healthy" label claim. In 4 categories, >10% of the products sold exceeded 1150 mg/serving. The sodium content in packaged foods sold in major US grocery stores varied widely, and a large proportion of top-selling products exceeded limits, indicating the potential for reduction. Ongoing monitoring is necessary to evaluate the progress in sodium reduction. © 2015 American Society for Nutrition.

Radiation disinfestation of dried salted mackerel found on packaging, transporting and marketing. Part of a coordinated programme for radiation preservation of dried fish indigenous to Asia

International Nuclear Information System (INIS)

Pablo, I.S.

1981-04-01

Studies were made on different types of packaging materials used for packing dried fish in the Philippines with a view to finding a suitable packaging material for irradiated dried fish. Among these packaging materials (polyethylene, cello/polyethylene, polyester/polyethylene, Kraft paper, polypropylene and interwoven polypropylene sacks), polyester/polyethylene laminate was the most resistant material against penetration by Dermestes carnivorous. No insect damage occurred on the dried fish packed in interwoven polypropylene lined with polyester/polyethylene laminate. The cost per sack of such packaging material having a capacity of 50-80 kg is US$ 0.50. The sack lined with polyester/polyethylene proved to be durable for surface transportation from Bacolod City to Manila (approx. 360 miles). Radiation treatment at 225 krad was effective against bacterial contamination but not effective in inhibiting mould growth. Raw fish soaked in 25% salt for 2 hours before drying obtained the highest scores in most of the organoleptic attributes. Dried fish which contains approx. 50% moisture and residual salt content of 6% would spoil within 2 weeks at ambient conditions. Treatment with 2% potassium sorbate and 225 krad showed that samples can be stored under commercial practice and at ambient conditions for up to 62 days

Ultrasound-Assisted Hot Air Drying of Foods

Science.gov (United States)

Mulet, Antonio; Cárcel, Juan Andrés; García-Pérez, José Vicente; Riera, Enrique

This chapter deals with the application of power ultrasound, also named high-intensity ultrasound, in the hot air drying of foods. The aim of ultrasound-assisted drying is to overcome some of the limitations of traditional convective drying systems, especially by increasing drying rate without reducing quality attributes. The effects of ultrasound on drying rate are responsible for some of the phenomena produced in the internal and/or external resistance to mass transfer.

Consumer inferences of Corporate Social responsibility (CSR) claims on packaged foods

OpenAIRE

Kim, Gaeul

2015-01-01

With the growing public demands in Corporate Social Responsibility (CSR) of the food industry, CSR claims have begun to appear on food packages, as companies started communicating their CSR initiatives to consumers. Although food packages emerged as an important CSR communication tool, consumers' processing of CSR claims and the effects of these claims on product evaluations still remain unknown. In this regard, the present study carries two important research questions. First, do non-health/...

Testing nano-silver food packaging to evaluate silver migration and food spoilage bacteria on chicken meat.

Science.gov (United States)

Gallocchio, Federica; Cibin, Veronica; Biancotto, Giancarlo; Roccato, Anna; Muzzolon, Orietta; Carmen, Losasso; Simone, Belluco; Manodori, Laura; Fabrizi, Alberto; Patuzzi, Ilaria; Ricci, Antonia

2016-06-01

Migration of nanomaterials from food containers into food is a matter of concern because of the potential risk for exposed consumers. The aims of this study were to evaluate silver migration from a commercially available food packaging containing silver nanoparticles into a real food matrix (chicken meat) under plausible domestic storage conditions and to test the contribution of such packaging to limit food spoilage bacteria proliferation. Chemical analysis revealed the absence of silver in chicken meatballs under the experimental conditions in compliance with current European Union legislation, which establishes a maximum level of 0.010 mg kg(-1) for the migration of non-authorised substances through a functional barrier (Commission Regulation (EU) No. 10/2011). On the other hand, microbiological tests (total microbial count, Pseudomonas spp. and Enterobacteriaceae) showed no relevant difference in the tested bacteria levels between meatballs stored in silver-nanoparticle plastic bags or control bags. This study shows the importance of testing food packaging not only to verify potential silver migration as an indicator of potential nanoparticle migration, but also to evaluate the benefits in terms of food preservation so as to avoid unjustified usage of silver nanoparticles and possible negative impacts on the environment.

Space shuttle/food system study. Volume 2, Appendix F: Flight food and primary packaging

Science.gov (United States)

1974-01-01

The analysis and selection of food items and primary packaging, the development of menus, the nutritional analysis of diet, and the analyses of alternate food mixes and contingency foods is reported in terms of the overall food system design for space shuttle flight. Stowage weights and cubic volumes associated with each alternate mix were also evaluated.

Marketing foods to children through product packaging: prolific, unhealthy and misleading.

Science.gov (United States)

Mehta, Kaye; Phillips, Clare; Ward, Paul; Coveney, John; Handsley, Elizabeth; Carter, Patricia

2012-09-01

To investigate marketing techniques used on the packaging of child-oriented products sold through supermarkets. Food and beverage products which met criteria for 'marketed to children' were recorded as child-oriented. The products were analysed for food categories, nutritional value, and type and extent of marketing techniques used. A major supermarket chain in Adelaide, South Australia. Child-oriented food and beverage products. One hundred and fifty-seven discrete products were marketed to children via product packaging; most (75·2 %) represented non-core foods, being high in fat or sugar. Many marketing techniques (more than sixteen unique marketing techniques) were used to promote child-oriented food products. Claims about health and nutrition were found on 55·5 % of non-core foods. A median of 6·43 marketing techniques per product was found. The high volume and power of marketing non-core foods to children via product packaging in supermarkets should be of concern to policy makers wanting to improve children's diet for their health and to tackle childhood obesity. Claims about health or nutrition on non-core foods deserve urgent attention owing to their potential to mislead and confuse child and adult consumers.

Recent developments in drying of food products

Science.gov (United States)

Valarmathi, T. N.; Sekar, S.; Purushothaman, M.; Sekar, S. D.; Rama Sharath Reddy, Maddela; Reddy, Kancham Reddy Naveen Kumar

2017-05-01

Drying is a dehydration process to preserve agricultural products for long period usage. The most common and cheapest method is open sun drying in which the products are simply laid on ground, road, mats, roof, etc. But the open sun drying has some disadvantages like dependent on good weather, contamination by dust, birds and animals consume a considerable quantity, slow drying rate and damages due to strong winds and rain. To overcome these difficulties solar dryers are developed with closed environment for drying agricultural products effectively. To obtain good quality food with reduced energy consumption, selection of appropriate drying process and proper input parameters is essential. In recent years several researchers across the world have developed new drying systems for improving the product quality, increasing the drying rate, decreasing the energy consumption, etc. Some of the new systems are fluidized bed, vibrated fluidized bed, desiccant, microwave, vacuum, freeze, infrared, intermittent, electro hydrodynamic and hybrid dryers. In this review the most recent progress in the field of drying of agricultural food products such as new methods, new products and modeling and optimization techniques has been presented. Challenges and future directions are also highlighted. The review will be useful for new researchers entering into this ever needed and ever growing field of engineering.

Development in the Active Packaging of Foods | Vermeiren | Journal ...

African Journals Online (AJOL)

... of the art about the experimental development and commercialisation of active packaging concepts, (3) provide a scope of applications and (4) discuss the obstacles to be overcome in order to make extensive commercial application of active packaging in Europe feasible. The Journal of Food Technology in Africa Volume ...

Incorporating Health Impacts from Exposure to Chemicals in Food Packaging in LCA

DEFF Research Database (Denmark)

Ernstoff, Alexi; Trier, Xenia; Jolliet, Oliver

2014-01-01

Life cycle assessments (LCA) on the environmental and public health impacts of food and beverage packaging materials have found some advantages to plastic over glass. Entirely missing from these evaluations are the health impacts of possible chemical, e.g. endocrine dis-ruptor, exposure through...... migration of chemicals from the packaging into the food product. We build a framework based on a life cycle perspective to predict which chemicals may be in a package that are not intentionally added ingredients, and we apply this approach to the US EPA’s CPCAT database. In total we find 1,154 chemicals...... within the CPCAT database related to food-contact materials; out of these 107 are potential endocrine disruptors according to the TEDX list of endocrine disruptors. We also build a framework in an effort to begin harmonizing LCA to include health impacts of chemical exposure related to food packaging...

Effects of ionizing radiation on food packaging materials and quality

International Nuclear Information System (INIS)

Welle, F.; Franz, R.

1999-01-01

Tests have shown that ionizing radiation induces a characteristic smell in the packaging laminates which also affects the simulated foods used, which however were relatively neutral in flavour, so that the tests represent the worst case. The paper explains that due to the various additives used in the production of the plastic packaging materials, the same types of polymers may react differently to the ionizing radiation, so that the results obtained from the tests are not suitable for general application. It is recommended to very carefully select the suitable packaging material for given foods and intended irradiation processes. Aspects of particular importance are discusses. (orig./CB) [de

Ethylene vinyl alcohol: a review of barrier properties for packaging shelf stable foods.

Science.gov (United States)

Mokwena, K Khanah; Tang, Juming

2012-01-01

Ethylene vinyl alcohol (EVOH) is one of the best known flexible thermoplastic oxygen barrier materials in use today. It is especially important for refrigerated and shelf-stable foods where oxygen deteriorates the quality of packaged products and reduces their shelf life. EVOH accounts for a majority of thermoplastic barrier materials used for rigid or semi-rigid retortable food containers. However. it is of limited use in flexible packages or lid films for rigid trays used for packaging thermally processed shelf-stable low acid foods due to its moisture sensitivity. Nevertheless, current use of other oxygen barrier materials such as polyvinylidene chloride and aluminum foil creates environmental concerns. Innovations in food processing technologies provide opportunities for increased use of EVOH in food packaging. The aim of this review is to give an overview of research on the oxygen barrier properties of EVOH from the perspective of structure-barrier property relationships and the consequences of food processing conditions.

Metal food packaging design based on hazard analysis critical control point (HACCP system in canned food safety

Directory of Open Access Journals (Sweden)

Li Xingyi

2016-06-01

Full Text Available This study aims to design metal food packaging with hazard analysis critical control point (HACCP. First, theory of HACCP was introduced in detail. Taking empty cans provided by Wuxi Huapeng Food Packaging Company as an example, we studied migration of bisphenol compounds in coating of food can to food stimulant. Moreover, packaging design of luncheon meat can was taken as an example to confirm whether HACCP system could effectively control migration of phenolic substance. Results demonstrated that, coating of such empty were more likely to contain multiple bisphenol compounds such as bisphenol A (BPA, and bisphenol A diglycidyl ether (BADGE was considered as the leading bisphenol pollutant; food stimulant of different types, storage temperature and time could all impact migration of bisphenol compounds. HACCP system was proved to be effective in controlling hazards of phenolic substance in luncheon meat can and could reduce various phenolic substance indexes to an acceptable range. Therefore, HACCP can control migration of phenolic substance and recontamination of food and thus ensure food safety.

Active and Intelligent Materials for Food Packaging Applications

OpenAIRE

Buškuvienė, Nijolė; Jankauskaitė, Virginija

2017-01-01

World Health Organization (WHO) reveals the growing problem of food-borne illness around the world. Hundreds of millions of people worldwide are getting sick from contaminated food, because 1/3 - 1/2 of food products are not consumed (EC Directives 80/590/EEC and 89/109/EEC). Therefore, the preservation of food freshness and shelf life extension is important task for researchers around the world. In the last decade, much attention is paid to active and intelligent packaging investigation, dev...

77 FR 23751 - Certain Food Waste Disposers and Components and Packaging Thereof; Institution of Investigation...

Science.gov (United States)

2012-04-20

... States after importation of certain food waste disposers and components and packaging thereof by reason... States after importation of certain food waste disposers and components and packaging thereof by reason... importation of certain food waste disposers and components and packaging thereof that infringe the claim of U...

Trends in the use of natural antioxidants in active food packaging: a review.

Science.gov (United States)

Sanches-Silva, Ana; Costa, Denise; Albuquerque, Tânia G; Buonocore, Giovanna Giuliana; Ramos, Fernando; Castilho, Maria Conceição; Machado, Ana Vera; Costa, Helena S

2014-01-01

The demand for natural antioxidant active packaging is increasing due to its unquestionable advantages compared with the addition of antioxidants directly to the food. Therefore, the search for antioxidants perceived as natural, namely those that naturally occur in herbs and spices, is a field attracting great interest. In line with this, in the last few years, natural antioxidants such as α-tocopherol, caffeic acid, catechin, quercetin, carvacrol and plant extracts (e.g. rosemary extract) have been incorporated into food packaging. On the other hand, consumers and the food industry are also interested in active biodegradable/compostable packaging and edible films to reduce environmental impact, minimise food loss and minimise contaminants from industrial production and reutilisation by-products. The present review focuses on the natural antioxidants already applied in active food packaging, and it reviews the methods used to determine the oxidation protection effect of antioxidant active films and the methods used to quantify natural antioxidants in food matrices or food simulants. Lastly consumers' demands and industry trends are also addressed.

Mechanisms of deterioration of nutrients. [improved quality of freeze-dried foods

Science.gov (United States)

Karel, M.; Flink, J. M.

1978-01-01

Methods for improving the quality of freeze-dried foods were investigated. Areas discussed include: (1) microstructure of freeze-dried systems, (2) structural changes in freeze-dried systems, (3) artificial food matrices, and (4) osmotic preconcentration to yield improved freeze-dried products.

BfR removes anthraquinone from its list of recommendations for food packaging

OpenAIRE

German Federal Institute for Risk Assessment

2013-01-01

The substance anthraquinone is used in the production of paper and cardboard, including food packaging. Anthraquinone contained in the packaging can contaminate food. The Federal Institute for Risk Assessment (BfR) took the publication of an expert opinion of the European Food Safety Agency (EFSA) published in 2012 as an opportunity to reassess the use of anthraquinone in the manufacture of paper intended for food contact. In its opinion on anthraquinone as an active pesticide ingredient,...

Mediate gamma radiation effects on some packaged food items

International Nuclear Information System (INIS)

Inamura, Patricia Y.; Uehara, Vanessa B.; Teixeira, Christian A.H.M.; Mastro, Nelida L. del

2012-01-01

For most of prepackaged foods a 10 kGy radiation dose is considered the maximum dose needed; however, the commercially available and practically accepted packaging materials must be suitable for such application. This work describes the application of ionizing radiation on several packaged food items, using 5 dehydrated food items, 5 ready-to-eat meals and 5 ready-to-eat food items irradiated in a 60 Co gamma source with a 3 kGy dose. The quality evaluation of the irradiated samples was performed 2 and 8 months after irradiation. Microbiological analysis (bacteria, fungus and yeast load) was performed. The sensory characteristics were established for appearance, aroma, texture and flavor attributes were also established. From these data, the acceptability of all irradiated items was obtained. All ready-to-eat food items assayed like manioc flour, some pâtés and blocks of raw brown sugar and most of ready-to-eat meals like sausages and chicken with legumes were considered acceptable for microbial and sensory characteristics. On the other hand, the dehydrated food items chosen for this study, such as dehydrated bacon potatoes or pea soups were not accepted by the sensory analysis. A careful dose choice and special irradiation conditions must be used in order to achieve sensory acceptability needed for the commercialization of specific irradiated food items. - Highlights: ► We applied gamma radiation on several kinds of packaged food items. ► Microbiological and sensory analyses were performed 2 and 8 months after irradiation. ► All ready-to-eat food items assayed were approved for microbial and sensory characteristics. ► Most ready-to-eat meals like sausages and chicken with legumes were also acceptable. ► Dehydrated bacon potatoes or pea soups were considered not acceptable.

Mineral oil barrier sequential polymer treatment for recycled paper products in food packaging

Science.gov (United States)

Paul, Uttam C.; Fragouli, Despina; Bayer, Ilker S.; Mele, Elisa; Conchione, Chiara; Cingolani, Roberto; Moret, Sabrina; Athanassiou, Athanassia

2017-01-01

Recycled cellulosic paperboards may include mineral oils after the recycle process, which together with their poor water resistance limit their use as food packaging materials. In this work, we demonstrate that a proper functionalization of the recycled paper with two successive polymer treatments, imposes a mineral oil migration barrier and simultaneously renders it waterproof and grease resistant, making it an ideal material for food contact. The first poly (methyl methacrylate) treatment penetrates the paper network and creates a protective layer around every fiber, permitting thus the transformation of the paperboard to a hydrophobic material throughout its thickness, reducing at the same time the mineral oil migration. Subsequently, the second layer with a cyclic olefin copolymer fills the open pores of the surface, and reduces the mineral oil hydrocarbons migration at levels below those proposed by the BMEL. Online liquid chromatography-gas chromatography coupled with flame ionization detection quantitatively demonstrate that this dual functional treatment prevents the migration of both saturated (mineral oil saturated hydrocarbons) and aromatic hydrocarbon (mineral oil aromatic hydrocarbons) mineral oils from the recycled paperboard to a dry food simulant.

Characterizing and packaging BN-350 spent fuel for long-term dry storage

International Nuclear Information System (INIS)

Lambert, J. D. B.; Bolshinsky, I.; Haues, S.L.; Allen, K.J.; Howden, E.A.; Hill, R.N.; Planchon, H.P.; Staples, P.; Karaulov, V.N.; Blynskij, A.P.; Yakovlev, I.K.; Maev, V.; Dumchev, I. A.

2000-01-01

The Republic of Kazakhstan is being assisted by the U.S. Department of Energy in preparing spent fuel from the BN-350 fast reactor for long term dry storage. Argonne National Laboratory was assigned responsibility for the physical and nuclear characterization of the spent fuel, for the design and safety analysis of 6-pac and 4-pac canisters used to contain spent fuel assemblies for storage, and for the design, testing and installation of a closure station at the reactor in which the canisters of fuel are dried, filled with inert gas and welded shut. This paper briefly describes the specialized components and equipment used, the process followed, and experience gained in packaging the spent fuel. Olsen et al and Schaefer separately discuss overall safety and criticality considerations of the packaging process in parallel papers to this conference

21 CFR 509.15 - Use of polychlorinated biphenyls (PCB's) in establishments manufacturing food-packaging materials.

Science.gov (United States)

2010-04-01

... establishments manufacturing food-packaging materials. 509.15 Section 509.15 Food and Drugs FOOD AND DRUG... polychlorinated biphenyls (PCB's) in establishments manufacturing food-packaging materials. (a) Polychlorinated...). These accidents in turn caused the contamination of food products intended for human consumption (meat...

21 CFR 109.15 - Use of polychlorinated biphenyls (PCB's) in establishments manufacturing food-packaging materials.

Science.gov (United States)

2010-04-01

... establishments manufacturing food-packaging materials. 109.15 Section 109.15 Food and Drugs FOOD AND DRUG... polychlorinated biphenyls (PCB's) in establishments manufacturing food-packaging materials. (a) Polychlorinated...). These accidents in turn caused the contamination of food products intended for human consumption (meat...

New research gives further insights on O2-ingress in food packaging.

OpenAIRE

RAGAERT, Peter; VERMEULEN, An; BUNTINX, Mieke; PEETERS, Roos

2014-01-01

Diversity in food packaging has become increasingly important in the last decades due to different trends such as globalization and convenience. This has resulted amongst others in an increased need for certain barrier properties in order to guarantee the desired shelf-life of the packaged food product. In case of gas barrier properties, many food products need to be protected from O2 making on the one hand this parameter very important in evaluating new materials (e.g. bioplastics) for food ...

Research on the Food Green Packaging Under the Sustainable Development

OpenAIRE

Wang Qiang; Zhou Min

2015-01-01

With the rapid growth in economy and the constant development in people living standard, packaging has become an indispensable part to human activities. However, the ways and materials popular used for packaging currently have been making a great deal of recourse waste and serious pollution to the environments. From the existing problems in food packaging, the study has put forward the necessity of green packaging under the idea of sustainable development and discussed the approach of green f...

Sodium Reduction in US Households' Packaged Food and Beverage Purchases, 2000 to 2014.

Science.gov (United States)

Poti, Jennifer M; Dunford, Elizabeth K; Popkin, Barry M

2017-07-01

Initiatives to reduce sodium in packaged foods have been launched in the United States, yet corresponding changes in the amount of sodium that US households obtain from packaged foods have not been evaluated, to our knowledge. To assess 15-year changes in the amount of sodium that US households acquire from packaged food purchases, the sodium content of purchases, and the proportion of households that have purchases with optimal sodium density. Longitudinal study of US households in the 2000 to 2014 Nielsen Homescan Consumer Panel, a population-based sample of households that used barcode scanners to record all packaged foods purchased throughout the year. Time-varying brand- and product-specific nutrition information was used for 1 490 141 products. Sociodemographic-adjusted changes in mean sodium per capita (mg/d) and sodium content (mg/100 g), overall and for top food group sources of sodium, and the proportion of households that have total purchases with sodium density of 1.1 mg/kcal or less. In a nationwide sample of 172 042 US households (754 608 year-level observations), the amount of sodium that households acquired from packaged food and beverage purchases decreased significantly between 2000 and 2014 by 396 mg/d (95% CI, -407 to -385 mg/d) per capita. The sodium content of households' packaged food purchases decreased significantly during this 15-year period by 49 mg/100 g (95% CI, -50 to -48 mg/100 g), a 12.0% decline; decreases began in 2005 and continued through 2014. Moreover, the sodium content of households' purchases decreased significantly for all top food sources of sodium between 2000 and 2014, including declines of more than 100 mg/100 g for condiments, sauces, and dips (-114 mg/100 g; 95% CI, -117 to -111 mg/100 g) and salty snacks (-142 mg/100 g; 95% CI, -144 to -141 mg/100 g). However, in all years, less than 2% of US households had packaged food and beverage purchases with sodium density of 1.1 mg/kcal or less. In this nationwide

Effects of irradiation on degradation and migration of food packaging plastics

International Nuclear Information System (INIS)

Li Xifeng; Cai Zhongli

1997-01-01

The author summarizes the research achievements on the following aspects: detection and identification of low molecular radiolysis products of food packaging polymers and degradation products of plastic additives, influences of irradiation atmosphere, dose, dose rate, additives and food simulant on the formation of products, and effects of irradiation on global and specific migration of packaging materials. Some items are suggested to be further studied

Examination of food industry progress in reducing the sodium content of packaged foods in Canada: 2010 to 2013.

Science.gov (United States)

Arcand, JoAnne; Jefferson, Katherine; Schermel, Alyssa; Shah, Ferdeela; Trang, Susan; Kutlesa, Daniela; Lou, Wendy; L'Abbe, Mary R

2016-06-01

In 2010, as part of a national sodium reduction strategy, Canada published sodium reduction benchmark targets for packaged foods; however, no evaluation of this policy has occurred. The objective was to evaluate changes in the sodium content of packaged foods, identify categories reduced in sodium, and determine the proportion meeting Health Canada's sodium reduction benchmarks. This was a cross-sectional analysis of Canadian packaged foods in 2010 and 2013 (n = 10 487 and n = 15 394, respectively). Sodium content was obtained from the Nutrition Facts table. Overall, 16.2% of food categories had significantly reduced sodium levels. The greatest shifts in the distribution of sodium within food categories occurred in imitation seafood (mean ± SD, mg/100 g; 602 ± 50 to 444 ± 81, 26.2%, p = 0.002), condiments (1309 ± 790 to 1048 ± 620, 19.9%, p = 0.005), breakfast cereals (375 ± 26 to 301 ± 242, 19.7%, p = 0.001), canned vegetables/legumes (269 ± 156 to 217 ± 180, 19.3%, p foods meeting at least 1 of the 3 phases of the sodium reduction benchmark targets slightly increased (51.4% to 58.2%) and the proportion exceeding maximum benchmark levels decreased (25.2% to 20.8%). These data provide a critical evaluation of changes in sodium levels in the Canadian food supply. Although progress in reducing sodium in packaged foods is evident, the food industry needs to continue efforts in reducing the sodium in the foods they produce.

Food packaging and shelf life: a practical guide

National Research Council Canada - National Science Library

Robertson, Gordon L

2010-01-01

.... With an increasing focus on sustainability and cost-effectiveness, responsible companies no longer want to over-package their food products, yet many remain unsure just where reductions can effectively be made...

Single droplet analysis for spray drying of foods

NARCIS (Netherlands)

Perdana, J.A.

2013-01-01

Many food ingredients, such as enzymes and probiotics, are spray dried to provide shelf-life. Major hurdle to apply spray drying is the lack of scientific insight on the inactivation mechanisms of components and the extensive optimization required for formulation and drying conditions to obtain

Effect of Packaging Materials on Orthosiphon Stamineus Dried-Leaf Quality During Storage

Science.gov (United States)

Norawanis, A. R.; Shaari, A. R.; Leng, L. Y.

2018-03-01

The experiment was conducted to determine the effects on the total phenolic content, antioxidant capacity, moisture content and total different color (ΔE) when the O. stamineus dried whole-leaf were packed in different packaging materials (plastic bag, paper bag and glass container) and stored under room temperature (±25 °C) and relative humidity (±65 %RH) for 8 weeks. The total phenolic compounds and antioxidant activity were measured using the Folin-Ciocalteu method and 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity assay respectively, and analyzed using UV/VIS Spectrophotometer. The moisture content changes were examined using a moisture analyzer and the color changes were analyzed using colorimeter. The results showed that packing O. stamineus dried whole-leaf in different packaging materials significantly affected the herbal leaves quality. After 8 weeks of storage period, the total phenolic content and antioxidant capacity exhibited the increase values during storage. Meanwhile, the moisture content of the samples decreased by storage period for the samples packed in plastic bag and glass container. The moisture content of the samples packed in the paper bag fluctuated along the 8 weeks of storage period. The total different color (ΔE) of the O. stamineus dried whole-leaf increased by storage period. The highest changes of ΔE belonged to the samples packed in the glass container, followed by paper and plastic bags. The selection of the packaging materials can be considered as an important element to control the quality of raw herbal materials for further processing and the herbal finished products.

Consumer Acceptance of Dry Dog Food Variations

Directory of Open Access Journals (Sweden)

Brizio Di Donfrancesco

2014-06-01

Full Text Available The objectives of this study were to compare the acceptance of different dry dog food products by consumers, determine consumer clusters for acceptance, and identify the characteristics of dog food that drive consumer acceptance. Eight dry dog food samples available in the US market were evaluated by pet owners. In this study, consumers evaluated overall liking, aroma, and appearance liking of the products. Consumers were also asked to predict their purchase intent, their dog’s liking, and cost of the samples. The results indicated that appearance of the sample, especially the color, influenced pet owner’s overall liking more than the aroma of the product. Overall liking clusters were not related to income, age, gender, or education, indicating that general consumer demographics do not appear to play a main role in individual consumer acceptance of dog food products.

Active and intelligent packaging for food: Is it the future?

NARCIS (Netherlands)

Jong, A.R. de; Boumans, H.; Slaghek, T.; Veen, J. van; Rijk, R.; Zandvoort, M.M.J. van

2005-01-01

This paper gives an overview of the legal consequences of a new EU framework regulation on food contact materials which includes controls on active and intelligent packaging. Recent developments in active and intelligent packaging systems are described, two examples of which aim at achieving

Effect of Packaging Method and Storage Time on Physicochemical Characteristics of Dry-Cured Pork Neck Products at 10°C

Directory of Open Access Journals (Sweden)

Il-Suk Kim

2014-11-01

Full Text Available Dry-cured pork neck samples were stored at 10°C for 90 days under vacuum packaging (VP or modified atmosphere packaging (MAP; 25% CO2+75% N2 conditions. The pH, moisture, water activity, total aerobic bacteria, and Enterobacteriaceae counts of dry-cured pork neck products with MAP were significantly lower than those with VP (p60 days of storage were lower than those at Day 1. In conclusion, despite presenting higher lipid oxidation, the samples stored in packages containing 25% CO2 for 90 days at 10°C have lower bacterial counts than vacuum-packed samples. Therefore, further studies should be performed on the packaging of dry-cured meat at adjusted concentrations of CO2.

Research on the drying kinetics of household food waste for the development and optimization of domestic waste drying technique.

Science.gov (United States)

Sotiropoulos, A; Malamis, D; Michailidis, P; Krokida, M; Loizidou, M

2016-01-01

Domestic food waste drying foresees the significant reduction of household food waste mass through the hygienic removal of its moisture content at source. In this manuscript, a new approach for the development and optimization of an innovative household waste dryer for the effective dehydration of food waste at source is presented. Food waste samples were dehydrated with the use of the heated air-drying technique under different air-drying conditions, namely air temperature and air velocity, in order to investigate their drying kinetics. Different thin-layer drying models have been applied, in which the drying constant is a function of the process variables. The Midilli model demonstrated the best performance in fitting the experimental data in all tested samples, whereas it was found that food waste drying is greatly affected by temperature and to a smaller scale by air velocity. Due to the increased moisture content of food waste, an appropriate configuration of the drying process variables can lead to a total reduction of its mass by 87% w/w, thus achieving a sustainable residence time and energy consumption level. Thus, the development of a domestic waste dryer can be proved to be economically and environmentally viable in the future.

Influence of Food Packaging on Children's Energy-dense Snack ...

International Development Research Centre (IDRC) Digital Library (Canada)

Childhood obesity is a major global public health concern. Rates of obese and overweight children have increased in low- and middle-income countries such as Guatemala. This research will study the influence of food packaging on Guatemalan preschool and school-aged children's energy-dense snack (EDS) food ...

21 CFR 101.3 - Identity labeling of food in packaged form.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Identity labeling of food in packaged form. 101.3... (CONTINUED) FOOD FOR HUMAN CONSUMPTION FOOD LABELING General Provisions § 101.3 Identity labeling of food in... food is labeled pursuant to the provisions of § 101.9, and provided the labeling with respect to any...

Combination of Poly(lactic) Acid and Starch for Biodegradable Food Packaging

OpenAIRE

Muller, Justine; Gonz?lez-Mart?nez, Chelo; Chiralt, Amparo

2017-01-01

The massive use of synthetic plastics, in particular in the food packaging area, has a great environmental impact, and alternative more ecologic materials are being required. Poly(lactic) acid (PLA) and starch have been extensively studied as potential replacements for non-degradable petrochemical polymers on the basis of their availability, adequate food contact properties and competitive cost. Nevertheless, both polymers exhibit some drawbacks for packaging uses and need to be adapted to th...

Food package irradiator-a landmark of operational safety and food irradiation research

International Nuclear Information System (INIS)

Jain, M.P.; Sanyal, Bhaskar; Ghosh, Sunil K.

2017-01-01

Food irradiation in India has been undertaken for preservation of food for safe consumption, security of food for round the year and export of the food commodities to earn foreign exchange. Therefore, an irradiation plant known as Food Package Irradiator (FPI) was set-up in the year 1967 in BARC. This plant utilizes gamma radiation from "6"0Co source that has a maximum allowable activity of 100 kCi. It is a multipurpose facility where a wide range of products like onion for sprout inhibition to spices for microbial decontamination can be carried out. In short, the design of irradiator has been considered based on obtaining variable throughputs and variable dose rates

Food losses, shelf life extension and environmental impact of a packaged cheesecake: A life cycle assessment.

Science.gov (United States)

Gutierrez, Michele Mario; Meleddu, Marta; Piga, Antonio

2017-01-01

Packaging is associated with a high environmental impact. This is also the case in the food industry despite packaging being necessary for maintaining food quality, safety assurance and preventing food waste. The aim of the present study was to identify improvements in food packaging solutions able to minimize environmental externalities while maximizing the economic sustainability. To this end, the life cycle assessment (LCA) methodology was applied to evaluate the environmental performance of new packaging solutions. The environmental impact of packaging and food losses and the balance between the two were examined in relation to a cheesecake that is normally packaged in low density polyethylene film and has a limited shelf life due to microbial growth. A shelf life extension was sought via application of the well-established modified atmosphere packaging (MAP) technique. Samples for MAP (N 2 /CO 2 : 70/30) were placed inside multilayer gas barrier trays, which were then wrapped with a multilayer gas and water barrier film (i.e. AerPack packaging); control batches were packaged in gas barrier recycled polyethylene terephthalate (XrPet) trays and wrapped with a XrPet film. Samples were then stored at 20°C and inspected at regular intervals for chemical-physical, microbiological and sensory parameters. Results show that the new packaging solution could considerably extend the shelf life of cheesecakes, thereby reducing food waste and decreasing the overall environmental impact. Moreover, the new packaging allows one to minimize transport costs and to generate economies of scale in manufacturing. Copyright © 2016 Elsevier Ltd. All rights reserved.

Food choice: The battle between package, taste and consumption situation

NARCIS (Netherlands)

Gutjar, S.; Graaf, de C.; Palascha, A.; Jager, G.

2014-01-01

The present study compared how intrinsic (sensory) and extrinsic (packaging) product properties influence actual food choice in combination with the concept of product appropriateness in a specific consumption context. Food choice of seven test products was measured in three breakfast sessions

The Environmental Issues Relating to Packaging in the UK Food Sector

OpenAIRE

Jiang, Bo

2007-01-01

This dissertation's objective is to explore a practical and cost-effective way to alleviate the environmental burden coming from food and food packaging industries, to establish a win-win solution between the call for environmental-friendly packaging and the producers' actual cost. To achieve this aim, the author implemented both primary and secondary research methods, and has recorded her findings according to these two kinds of researches in Chapter 4. Combining the findings with her acad...

The Importance of Take-Out Food Packaging Attributes: Conjoint Analysis and Quality Function Deployment Approach

Science.gov (United States)

Lestari Widaningrum, Dyah

2014-03-01

This research aims to investigate the importance of take-out food packaging attributes, using conjoint analysis and QFD approach among consumers of take-out food products in Jakarta, Indonesia. The conjoint results indicate that perception about packaging material (such as paper, plastic, and polystyrene foam) plays the most important role overall in consumer perception. The clustering results that there is strong segmentation in which take-out food packaging material consumer consider most important. Some consumers are mostly oriented toward the colour of packaging, while another segment of customers concerns on packaging shape and packaging information. Segmentation variables based on packaging response can provide very useful information to maximize image of products through the package's impact. The results of House of Quality development described that Conjoint Analysis - QFD is a useful combination of the two methodologies in product development, market segmentation, and the trade off between customers' requirements in the early stages of HOQ process

Folic acid content in thermostabilized and freeze-dried space shuttle foods

Science.gov (United States)

Lane, H. W.; Nillen, J. L.; Kloeris, V. L.

1995-01-01

This study was designed to determine whether freeze-dried and thermostabilized foods on a space shuttle contain adequate folate and to investigate any effects of freeze-drying on folacin. Frozen vegetables were analyzed after three states of processing: thawed; cooked; and rehydrated. Thermostabilized items were analyzed as supplied with no further processing. Measurable folate decreased in some freeze-dried vegetables and increased in others. Folacin content of thermostabilized food items was comparable with published values. We concluded that although the folacin content of some freeze-dried foods was low, adequate folate is available from the shuttle menu to meet RDA guidelines.

Critical review of controlled release packaging to improve food safety and quality.

Science.gov (United States)

Chen, Xi; Chen, Mo; Xu, Chenyi; Yam, Kit L

2018-03-19

Controlled release packaging (CRP) is an innovative technology that uses the package to release active compounds in a controlled manner to improve safety and quality for a wide range of food products during storage. This paper provides a critical review of the uniqueness, design considerations, and research gaps of CRP, with a focus on the kinetics and mechanism of active compounds releasing from the package. Literature data and practical examples are presented to illustrate how CRP controls what active compounds to release, when and how to release, how much and how fast to release, in order to improve food safety and quality.

The Influence of Package Attributes on Consumer Perception at the Market With Healthy Food

Directory of Open Access Journals (Sweden)

Kamila Ježovičová

2016-01-01

Full Text Available The paper provides findings about how packaging of healthy foods is perceived by consumers. The primary data were collected by eye-tracking using the SMI RED 250. This investigation analyzed 12 healthy products and it was completed by 50 respondents. This method was supplemented with in-depth interviews with the same respondents who participated in the eye-tracking research. A questionnaire survey (n = 261 was also a part of the research. Based on these two methods, real and declared consumer behavior can be recognized and the differences between these behaviors can be identified. The main interest was to determine which package attributes of healthy foods are the most interesting according to consumers. The research shows that the most attention in terms of information is devoted to nutritional value, food composition and also country of origin. Furthermore, the attention was focused on the most suitable packaging materials for various kinds of products as well as colors used on the packaging of these foods. The results provide valuable information to create an attractive and effective packaging of healthy products.

Technological challenges of addressing new and more complex migrating products from novel food packaging materials.

Science.gov (United States)

Munro, Ian C; Haighton, Lois A; Lynch, Barry S; Tafazoli, Shahrzad

2009-12-01

The risk assessment of migration products resulting from packaging material has and continues to pose a difficult challenge. In most jurisdictions, there are regulatory requirements for the approval or notification of food contact substances that will be used in packaging. These processes generally require risk assessment to ensure safety concerns are addressed. The science of assessing food contact materials was instrumental in the development of the concept of Threshold of Regulation and the Threshold of Toxicological Concern procedures. While the risk assessment process is in place, the technology of food packaging continues to evolve to include new initiatives, such as the inclusion of antimicrobial substances or enzyme systems to prevent spoilage, use of plastic packaging intended to remain on foods as they are being cooked, to the introduction of more rigid, stable and reusable materials, and active packaging to extend the shelf-life of food. Each new technology brings with it the potential for exposure to new and possibly novel substances as a result of migration, interaction with other chemical packaging components, or, in the case of plastics now used in direct cooking of products, degradation products formed during heating. Furthermore, the presence of trace levels of certain chemicals from packaging that were once accepted as being of low risk based on traditional toxicology studies are being challenged on the basis of reports of adverse effects, particularly with respect to endocrine disruption, alleged to occur at very low doses. A recent example is the case of bisphenol A. The way forward to assess new packaging technologies and reports of very low dose effects in non-standard studies of food contact substances is likely to remain controversial. However, the risk assessment paradigm is sufficiently robust and flexible to be adapted to meet these challenges. The use of the Threshold of Regulation and the Threshold of Toxicological Concern concepts may

Recent Developments in Film and Gas Research in Modified Atmosphere Packaging of Fresh Foods.

Science.gov (United States)

Zhang, Min; Meng, Xiangyong; Bhandari, Bhesh; Fang, Zhongxiang

2016-10-02

Due to the rise of consumer's awareness of fresh foods to health, in the past few years, the consumption of fresh and fresh-cut produces has increased sturdily. Modified atmosphere packaging (MAP) possesses a potential to become one of the most appropriate technologies for packaging fresh and fresh-cut produces. The MAP has advantages of extending the shelf-life, preserving or stabilizing the desired properties of fresh produces, and convenience in handing and distribution. The success of MAP-fresh foods depends on many factors including types of fresh foods, storage temperature and humidity, gas composition, and the characteristics of package materials. This paper reviews the recent developments highlighting the most critical factors of film and gas on the quality of MAP fresh foods. Although the innovations and development of food packaging technology will continue to promote the development of novel MAP, concentrated research and endeavors from scientists and engineers are still important to the development of MAP that focuses on consumers' requirements, enhancing product quality, environmental friendly design, and cost-effective application.

A simplified heat transfer model for predicting temperature change inside food package kept in cold room.

Science.gov (United States)

Raval, A H; Solanki, S C; Yadav, Rajvir

2013-04-01

A simple analytical heat flow model for a closed rectangular food package containing fruits or vegetables is proposed for predicting time temperature distribution during transient cooling in a controlled environment cold room. It is based on the assumption of only conductive heat transfer inside a closed food package with effective thermal properties, and convective and radiative heat transfer at the outside of the package. The effective thermal conductivity of the food package is determined by evaluating its effective thermal resistance to heat conduction in the packages. Food packages both as an infinite slab and a finite slab have been investigated. The finite slab solution has been obtained as the product of three infinite slab solutions describe in ASHRAE guide and data book. Time temperature variation has been determined and is presented graphically. The cooling rate and the half cooling time were also obtained. These predicted values, are compared with the experimentally measured values for both the finite and infinite closed packages containing oranges. An excellent agreement between them validated the simple proposed model.

Determination of migration of phosphorus-based additives from food packaging material into food-simulating solvents by neutron activation/Cerenkov counting

International Nuclear Information System (INIS)

Lickly, T.D.; Quinn, T.; Blanchard, F.A.; Murphy, P.G.

1988-01-01

Samples of food-simulating solvents exposed to food-packaging materials that contain phosphorus-based additives have been examined for migration of phosphorus-containing compounds from the packaging material, using neutron activation/Cerenkov counting. This method has the advantage that commercially produced packaging materials can be used (no elaborate sample preparation as with other radiotracer methods) and no elaborate sample processing techniques are needed to reach the desired levels (low ng/mL) as is usual with most chromatographic or spectroscopic techniques. (author)

Gravimetric quantitative determination of packaging residues in feed from former food.

Science.gov (United States)

Amato, Giuseppina; Desiato, Rosanna; Giovannini, Tiziana; Pinotti, Luciano; Tretola, Marco; Gili, Marilena; Marchis, Daniela

2017-08-01

Valorisation of former foodstuff products (FFP) in feed is part of a long-term strategy for sustainability. An approach to valorise FFP outside the waste value chain is their use as an alternative source of feed materials, with a subsequent optimisation of the environmental impact of products. In the current practice of food production, food packaging is provided to ensure the maintenance of food quality and safety during transport and storage. One of the problems of reusing FFP is how to deal with packaging materials or remains that can become residues in the feed. The aim of this study is to propose a fast and sensitive gravimetric method, fit for routine official controls, for the determination of packaging residues in feed. The developed method can briefly be summarised as: (1) visual selection of the undesired ingredients which can be identified as remnants of packaging materials; (2) weighing of the selected materials; (3) defatting; (4) dehydration; (5) final weighing; and (6) reporting of weight and percentage. Moreover, the method has been validated through the determination of some of the parameters listed in Council Regulation 2004/882/EC (i.e., specificity, limit of quantification (LOQ), recovery, repeatability, within-laboratory reproducibility and measurement uncertainty).

Combination of Poly(lactic) Acid and Starch for Biodegradable Food Packaging.

Science.gov (United States)

Muller, Justine; González-Martínez, Chelo; Chiralt, Amparo

2017-08-15

The massive use of synthetic plastics, in particular in the food packaging area, has a great environmental impact, and alternative more ecologic materials are being required. Poly(lactic) acid (PLA) and starch have been extensively studied as potential replacements for non-degradable petrochemical polymers on the basis of their availability, adequate food contact properties and competitive cost. Nevertheless, both polymers exhibit some drawbacks for packaging uses and need to be adapted to the food packaging requirements. Starch, in particular, is very water sensitive and its film properties are heavily dependent on the moisture content, exhibiting relatively low mechanical resistance. PLA films are very brittle and offer low resistance to oxygen permeation. Their combination as blend or multilayer films could provide properties that are more adequate for packaging purposes on the basis of their complementary characteristics. The main characteristics of PLA and starch in terms of not only the barrier and mechanical properties of their films but also of their combinations, by using blending or multilayer strategies, have been analyzed, identifying components or processes that favor the polymer compatibility and the good performance of the combined materials. The properties of some blends/combinations have been discussed in comparison with those of pure polymer films.

Combination of Poly(lactic) Acid and Starch for Biodegradable Food Packaging

Science.gov (United States)

González-Martínez, Chelo; Chiralt, Amparo

2017-01-01

The massive use of synthetic plastics, in particular in the food packaging area, has a great environmental impact, and alternative more ecologic materials are being required. Poly(lactic) acid (PLA) and starch have been extensively studied as potential replacements for non-degradable petrochemical polymers on the basis of their availability, adequate food contact properties and competitive cost. Nevertheless, both polymers exhibit some drawbacks for packaging uses and need to be adapted to the food packaging requirements. Starch, in particular, is very water sensitive and its film properties are heavily dependent on the moisture content, exhibiting relatively low mechanical resistance. PLA films are very brittle and offer low resistance to oxygen permeation. Their combination as blend or multilayer films could provide properties that are more adequate for packaging purposes on the basis of their complementary characteristics. The main characteristics of PLA and starch in terms of not only the barrier and mechanical properties of their films but also of their combinations, by using blending or multilayer strategies, have been analyzed, identifying components or processes that favor the polymer compatibility and the good performance of the combined materials. The properties of some blends/combinations have been discussed in comparison with those of pure polymer films. PMID:28809808

Biodegradation of PVP-CMC hydrogel film: a useful food packaging material.

Science.gov (United States)

Roy, Niladri; Saha, Nabanita; Kitano, Takeshi; Saha, Petr

2012-06-20

Hydrogels can offer new opportunities for the design of efficient packaging materials with desirable properties (i.e. durability, biodegradability and mechanical strength). It is a promising and emerging concept, as most of the biopolymer based hydrogels are supposed to be biodegradable, they can be considered as alternative eco-friendly packaging materials. This article reports about synthetic (polyvinylpyrrolidone (PVP)) and biopolymer (carboxymethyl cellulose (CMC)) based a novel hydrogel film and its nature of biodegradability under controlled environmental condition. The dry hydrogel films were prepared by solution casting method and designated as 'PVP-CMC hydrogel films'. The hydrogel film containing PVP and CMC in a ratio of 20:80 shows best mechanical properties among all the test samples (i.e. 10:90, 20:80, 50:50, 80:20 and 90:10). Thus, PVP-CMC hydrogel film of 20:80 was considered as a useful food packaging material and further experiments were carried out with this particular hydrogel film. Biodegradation of the PVP-CMC hydrogel films were studied in liquid state (Czapec-Dox liquid medium+soil extracts) until 8 weeks. Variation in mechanical, viscoelastic properties and weight loss of the hydrogel films with time provide the direct evidence of biodegradation of the hydrogels. About 38% weight loss was observed within 8 weeks. FTIR spectra of the hydrogel films (before and after biodegradation) show shifts of the peaks and also change in the peak intensities, which refer to the physico-chemical change in the hydrogel structure and SEM views of the hydrogels show how internal structure of the PVP-CMC film changes in the course of biodegradation. Copyright © 2012 Elsevier Ltd. All rights reserved.

Aroma retention during the drying of liquid foods

NARCIS (Netherlands)

Menting, L.C.; Hoogstad, B.; Thijssen, H.A.C.

1970-01-01

Factors detg. aroma retention during the drying of food liqs. were investigated by a model system. Slabs of an aq. soln. of partially hydrolyzed starch, contg. a small amt. of acetone, were dried in air and the percentage of acetone retained was measured. Acetone was lost almost exclusively during

Mechanisms of deterioration of nutrients. [freeze drying methods for space flight food

Science.gov (United States)

Karel, M.; Flink, J. M.

1974-01-01

Methods are reported by which freeze dried foods of improved quality will be produced. The applicability of theories of flavor retention has been demonstrated for a number of food polymers, both proteins and polysacchardies. Studies on the formation of structures during freeze drying have been continued for emulsified systems. Deterioration of organoleptic quality of freeze dried foods due to high temperature heating has been evaluated and improved procedures developed. The influence of water activity and high temperature on retention of model flavor materials and browning deterioration has been evaluated for model systems and food materials.

Usage of Heat Pump Dryer in Food Drying Process and Apple Drying Application

Directory of Open Access Journals (Sweden)

Gökhan Gürlek

2015-12-01

Full Text Available In Turkey, drying is achieved natural method by spreading out the material on the ground. In this way, there are many disadvantages like low quality and hygienic problems. The resulting loss of food quality in the dried products may have effect negatively trade potential and economical worth. For preventing the deterioration of the materials different types of drying methods have been developed. Low energy consumption applications are important for drying industry besides high product quality. For this purpose, heat pump dryer is gaining importance day by day in drying applications. In this study, the working principle of the heat pump dryer, heat pump types in the drying process and the heat pump dryer performance criteria will be considered. An example of application will be described using obtained results from apple drying operation that is conducted in the heat pump dryer.

Antimicrobial Activity of TiO2 Nanoparticle-Coated Film for Potential Food Packaging Applications

Directory of Open Access Journals (Sweden)

Siti Hajar Othman

2014-01-01

Full Text Available Recent uses of titanium dioxide (TiO2 have involved various applications which include the food industry. This study aims to develop TiO2 nanoparticle-coated film for potential food packaging applications due to the photocatalytic antimicrobial property of TiO2. The TiO2 nanoparticles with varying concentrations (0–0.11 g/ 100 mL organic solvent were coated on food packaging film, particularly low density polyethylene (LDPE film. The antimicrobial activity of the films was investigated by their capability to inactivate Escherichia coli (E. coli in an actual food packaging application test under various conditions, including types of light (fluorescent and ultraviolet (UV and the length of time the film was exposed to light (one–three days. The antimicrobial activity of the TiO2 nanoparticle-coated films exposed under both types of lighting was found to increase with an increase in the TiO2 nanoparticle concentration and the light exposure time. It was also found that the antimicrobial activity of the films exposed under UV light was higher than that under fluorescent light. The developed film has the potential to be used as a food packaging film that can extend the shelf life, maintain the quality, and assure the safety of food.

Inorganic Contaminants in Recycled Packaging: Potential Impact for Consumer Safety

International Nuclear Information System (INIS)

S. J. Parry; D. S. J. Aston

2000-01-01

The effect on human health of using food packaging made from recycled materials will depend on whether the elements will migrate into the food itself and at which levels that would be of concern. There is no EU directive for paper and board packaging, but guidelines on paper and board intended to come into contact with food are being developed in another forum. These do not propose limits for paper intended to come into contact with dry foods. However, for other foodstuffs, restriction limits in paper of 0.002 mg/dm 2 (Cd), 0.003 mg/dm 2 (Pb), and 0.002 mg/dm 2 (Hg) have been proposed. This paper describes a radiotracer method that has been applied to the determination of migration of trace elements from paper and board into real food samples

Drying of liquid food droplets : enzyme inactivation and multicomponent diffusion

NARCIS (Netherlands)

Meerdink, G.

1993-01-01

In this thesis the drying of liquid food droplets is studied from three different points of view: drying kinetics, enzyme inactivation and multicomponent diffusion. Mathematical models are developed and validated experimentally.

Drying experiments are performed with suspended

Nutrition marketing on processed food packages in Canada: 2010 Food Label Information Program.

Science.gov (United States)

Schermel, Alyssa; Emrich, Teri E; Arcand, JoAnne; Wong, Christina L; L'Abbé, Mary R

2013-06-01

The current study describes the frequency of use of different forms of nutrition marketing in Canada and the nutrients and conditions that are the focus of nutrition marketing messages. Prepackaged foods with a Nutrition Facts table (N = 10,487) were collected between March 2010 and April 2011 from outlets of the 3 largest grocery chains in Canada and 1 major western Canadian grocery retailer. The nutrition marketing information collected included nutrient content claims, disease risk reduction claims, and front-of-pack nutrition rating systems (FOPS). We found that nutrition marketing was present on 48.1% of Canadian food packages, with nutrient content claims being the most common information (45.5%), followed by FOPS on 18.9% of packages. Disease risk reduction claims were made least frequently (1.7%). The marketing messages used most often related to total fat and trans fat (15.6% and 15.5% of nutrient content claims, respectively). Limiting total and trans fats is a current public health priority, as recommended by Health Canada and the World Health Organization. However, other nutrients that are also recommended to be limited, including saturated fats, sodium, and added sugars, were not nearly as prominent on food labels. Thus, greater emphasis should be placed by the food industry on these other important nutrients. Repeated data collection in the coming years will allow us to track longitudinal changes in nutrition marketing messages over time as food marketing, public health, and consumer priorities evolve.

Learnings from LCA-based methods: should chemicals in food packaging be a priority focus to protect human health?

DEFF Research Database (Denmark)

Ernstoff, Alexi; Stylianou, Katerina S.; Fantke, Peter

2017-01-01

Given the scale and variety of human health damage (HHD) caused by food systems, prioritization methods are urgently needed. In this study HHD is estimated for case studies on red meat and sugary sweetened beverages (SSB) packaged in high-impact polystyrene (HIPS) due to various relevant health...... impacts. Specifically, we aim to asses if chemicals in food packaging are important to HHD in a life cycle context. The functional unit is "daily consumption of a packaged food per person in the United States." Method developments focus on human toxicity characterization of chemicals migrating from...... packaging into food. Chemicals and their concentrations in HIPS were identified from regulatory lists. A new high-throughput model estimated migration into food, depending on properties of chemicals, packaging, food, and scenario, and HHD was extrapolated following LCA characterization methods. An LCA...

Liquid chromatographic determination of seven antioxidants in dry food.

Science.gov (United States)

Page, B D; Charbonneau, C F

1989-01-01

The liquid chromatographic determinative step of the official method for propyl gallate, trihydroxybutyrophenone, tert-butylhydroquinone, nordihydroguaiaretic acid, butylated hydroxyanisole (BHA), 3,5-di-tert-butyl-4-hydroxymethylphenol, and butylated hydroxytoluene (BHT) in fats and oils has been applied to their determination in a number of dry foods. A representative sample (10 g) is homogenized first with hexane (25 mL), then with 5 mL added water, and finally with 75 mL added acetonitrile. The hexane and acetonitrile are decanted, filtered, and separated; the hexane and rehydrated food are reextracted with 2 additional portions of acetonitrile, and the combined acetonitrile extracts are concentrated and diluted to 10 mL. An aliquot is analyzed as described in the official method, using a 150 x 4.6 mm 5 microns C-18 column. The need for rehydration to maximize the recovery of BHA and other antioxidants from marketplace dry food samples such as potato flakes, dry coffee whiteners, and dessert topping mixes was demonstrated. Rehydration was not required for cheese snacks, breakfast cereals, cake mixes, and some other foods. The need for rehydration should be determined by analyzing other foods with and without the addition of water. Potato and corn chips, popcorn and cheese snacks, breakfast cereals, dry beverage mixes, rice, potato flakes, french fried potatoes, and cake mixes were spiked with the above antioxidants at 10-50 ppm. Overall recoveries ranged from 64.3 to 105.6% and repeatabilities ranged from 0.7 to 10.8%. A total of 109 samples of the above foods were analyzed, and 64% contained detectable (greater than 1-2 ppm) antioxidants, mainly BHA and BHT.

21 CFR 570.13 - Indirect food additives resulting from packaging materials prior sanctioned for animal feed and...

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 6 2010-04-01 2010-04-01 false Indirect food additives resulting from packaging... ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) ANIMAL DRUGS, FEEDS, AND RELATED PRODUCTS FOOD ADDITIVES General Provisions § 570.13 Indirect food additives resulting from packaging materials...

On the Use of PLA-PHB Blends for Sustainable Food Packaging Applications.

Science.gov (United States)

Arrieta, Marina Patricia; Samper, María Dolores; Aldas, Miguel; López, Juan

2017-08-29

Poly(lactic acid) (PLA) is the most used biopolymer for food packaging applications. Several strategies have been made to improve PLA properties for extending its applications in the packaging field. Melt blending approaches are gaining considerable interest since they are easy, cost-effective and readily available processing technologies at the industrial level. With a similar melting temperature and high crystallinity, poly(hydroxybutyrate) (PHB) represents a good candidate to blend with PLA. The ability of PHB to act as a nucleating agent for PLA improves its mechanical resistance and barrier performance. With the dual objective to improve PLAPHB processing performance and to obtain stretchable materials, plasticizers are frequently added. Current trends to enhance PLA-PHB miscibility are focused on the development of composite and nanocomposites. PLA-PHB blends are also interesting for the controlled release of active compounds in the development of active packaging systems. This review explains the most relevant processing aspects of PLA-PHB based blends such as the influence of polymers molecular weight, the PLA-PHB composition as well as the thermal stability. It also summarizes the recent developments in PLA-PHB formulations with an emphasis on their performance with interest in the sustainable food packaging field. PLA-PHB blends shows highly promising perspectives for the replacement of traditional petrochemical based polymers currently used for food packaging.

Some problems with the food packaging practices in Ghana ...

African Journals Online (AJOL)

... lack of standards and specifications and environmental issues have all been discussed. The effect of the increasing use of plastics as the main packaging material ... How these problems impact on the country's drive towards food security as ...

Options for reducing food waste by ‘Quality Controlled Logistics’ using intelligent packaging along the supply chain

NARCIS (Netherlands)

Heising, J.K.; Claassen, G.D.H.; Dekker, M.

2017-01-01

Optimizing supply chain management can help to reduce food waste. This article describes how intelligent packaging can be used to reduce food waste when used in supply chain management based on Quality Controlled Logistics (QCL). Intelligent packaging senses compounds in the package that correlate

Simple method for the selection of the appropriate food simulant for the evaluation of a specific food/packaging interaction.

Science.gov (United States)

Hernández-Muñoz, P; Catalá, R; Gavara, R

2002-01-01

Knowledge of the extent of food/packaging interactions is essential to provide assurance of food quality and shelf life, especially in migration and sorption processes that commonly reach equilibrium during the lifetime of a commercial packaged foodstuff. The limits of sorption and migration must be measured in the presence of the specific food or an appropriate food simulant. The partition equilibrium of food aroma compounds between plastic films and foods or food simulants (K(A,P/L) has been characterized. Two polymers (LLDPE and PET), three organic compounds (ethyl caproate, hexanal and 2-phenylethanol), four food products with varying fat content (milk cream, mayonnaise, margarine and oil) and three simulants (ethanol 95%, n-heptane and isooctane) were selectedfor study. The results show the effect of the aroma compound volatility, and polarity, as well as its compatibility with the polymer and the food or food simulant. Equilibrium constants for the organic compound between the polymers and a gaseous phase (K(A,P/V)) as well as between the food (or food simulant) and a gaseous phase (K(A,L/V)) were also determined. An approach is presented to estimate K(A,P/V) from the binary equilibrium constants K(A,P/V) and K(A,L/V). Calculated results were shown to describe experimental data very well and indicated that compatibility between the aroma and the food or food simulant is the main contributing factor to the partition equilibrium describing the extent of food/packaging interactions. Therefore, the measurement of liquid/vapour equilibrium can be regarded as a powerful tool to compare the effectiveness of food simulants as substitutes of a particular food product and can be used as a guide for the selection of the appropriate simulant.

Facets of Nanotechnology as Seen in Food Processing, Packaging, and Preservation Industry.

Science.gov (United States)

Pradhan, Neha; Singh, Surjit; Ojha, Nupur; Shrivastava, Anamika; Barla, Anil; Rai, Vivek; Bose, Sutapa

2015-01-01

Nanotechnology has proven its competence in almost all possible fields we are aware of. However, today nanotechnology has evolved in true sense by contributing to a very large extent to the food industry. With the growing number of mouths to feed, production of food is not adequate. It has to be preserved in order to reach to the masses on a global scale. Nanotechnology made the idea a reality by increasing the shelf life of different kinds of food materials. It is not an entirely full-proof measure; however it has brought down the extent of wastage of food due to microbial infestation. Not only fresh food but also healthier food is being designed with the help of nano-delivery systems which act as a carrier for the food supplements. There are regulations to follow however as several of them pose serious threats to the wellbeing of the population. In coming days, newer modes of safeguarding food are going to be developed with the help of nanotechnology. In this paper, an overview has been given of the different methods of food processing, packaging, and preservation techniques and the role nanotechnology plays in the food processing, packaging, and preservation industry.

Silica in situ enhanced PVA/chitosan biodegradable films for food packages.

Science.gov (United States)

Yu, Zhen; Li, Baoqiang; Chu, Jiayu; Zhang, Peifeng

2018-03-15

Non-degradable plastic food packages threaten the security of environment. The cost-effective and biodegradable polymer films with good mechanical properties and low permeability are very important for food packages. Among of biodegradable polymers, PVA/chitosan (CS) biodegradable films have attracted considerable attention because of feasible film forming ability. However, PVA/CS biodegradable films suffered from poor mechanical properties. To improve mechanical properties of PVA/CS biodegradable films, we developed SiO 2 in situ to enhance PVA/CS biodegradable films via hydrolysis of sodium metasilicate in presence of PVA and chitosan solution. The tensile strength of PVA/CS biodegradable films was improved 45% when 0.6 wt.% SiO 2 was incorporated into the films. Weight loss of PVA/CS biodegradable films was 60% after 30 days in the soil. The permeability of oxygen and moisture of PVA/CS biodegradable films was reduced by 25.6% and 10.2%, respectively. SiO 2 in situ enhanced PVA/CS biodegradable films possessed not only excellent mechanical properties, but also barrier of oxygen and water for food packages to extend the perseveration time. Copyright © 2017 Elsevier Ltd. All rights reserved.

Development of an active food packaging system with antioxidant properties based on green tea extract.

Science.gov (United States)

Carrizo, Daniel; Gullo, Giuseppe; Bosetti, Osvaldo; Nerín, Cristina

2014-01-01

A formula including green tea extract (GTE) was developed as an active food packaging material. This formula was moulded to obtain an independent component/device with antioxidant properties that could be easily coupled to industrial degassing valves for food packaging in special cases. GTE components (i.e., gallic acid, catechins and caffeine) were identified and quantified by HPLC-UV and UPLC-MS and migration/diffusion studies were carried out. Antioxidant properties of the formula alone and formula-valve were measured with static and dynamic methods. The results showed that the antioxidant capacity (scavenging of free radicals) of the new GTE formula was 40% higher than the non-active system (blank). This antioxidant activity increased in parallel with the GTE concentration. The functional properties of the industrial target valve (e.g., flexibility) were studied for different mixtures of GTE, and good results were found with 17% (w/w) of GTE. This new active formula can be an important addition for active packaging applications in the food packaging industry, with oxidative species-scavenging capacity, thus improving the safety and quality for the consumer and extending the shelf-life of the packaged food.

Use and application of gelatin as potential biodegradable packaging materials for food products.

Science.gov (United States)

Nur Hanani, Z A; Roos, Y H; Kerry, J P

2014-11-01

The manufacture and potential application of biodegradable films for food application has gained increased interest as alternatives to conventional food packaging polymers due to the sustainable nature associated with their availability, broad and abundant source range, compostability, environmentally-friendly image, compatibility with foodstuffs and food application, etc. Gelatin is one such material and is a unique and popularly used hydrocolloid by the food industry today due to its inherent characteristics, thereby potentially offering a wide range of further and unique industrial applications. Gelatin from different sources have different physical and chemical properties as they contain different amino acid contents which are responsible for the varying characteristics observed upon utilization in food systems and when being utilized more specifically, in the manufacture of films. Packaging films can be successfully produced from all gelatin sources and the behaviour and characteristics of gelatin-based films can be altered through the incorporation of other food ingredients to produce composite films possessing enhanced physical and mechanical properties. This review will present the current situation with respect to gelatin usage as a packaging source material and the challenges that remain in order to move the manufacture of gelatin-based films nearer to commercial reality. Copyright © 2014 Elsevier B.V. All rights reserved.

Improving packaged food quality and safety. Part 1: synchrotron X-ray analysis.

Science.gov (United States)

López-Rubio, A; Hernandez-Muñoz, P; Catala, R; Gavara, R; Lagarón, J M

2005-10-01

The objective was to demonstrate, as an example of an application, the potential of synchrotron X-ray analysis to detect morphological alterations that can occur in barrier packaging materials and structures. These changes can affect the packaging barrier characteristics when conventional food preservation treatments are applied to packaged food. The paper presents the results of a number of experiments where time-resolved combined wide-angle X-ray scattering and small-angle X-ray scattering analysis as a function of temperature and humidity were applied to ethylene-vinyl alcohol co-polymers (EVOH), polypropylene (PP)/EVOH/PP structures, aliphatic polyketone terpolymer (PK) and amorphous polyamide (aPA) materials. A comparison between conventional retorting and high-pressure processing treatments in terms of morphologic alterations are also presented for EVOH. The impact of retorting on the EVOH structure contrasts with the good behaviour of the PK during this treatment and with that of aPA. However, no significant structural changes were observed by wide-angle X-ray scattering in the EVOH structures after high-pressure processing treatment. These structural observations have also been correlated with oxygen permeability measurements that are of importance when guaranteeing the intended levels of safety and quality of packaged food.

Changes in polymer foils used in food packaging tested by using ...

Indian Academy of Sciences (India)

This work is an experimental study of the differential scanning calorimetry characterisation of polymer materials used in food packaging materials, such as polypropylene (0.03 mm), polyethylene (0.1 and 0.03 mm), ... Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia ...

Prediction of porosity of food materials during drying: Current challenges and directions.

Science.gov (United States)

Joardder, Mohammad U H; Kumar, C; Karim, M A

2017-07-18

Pore formation in food samples is a common physical phenomenon observed during dehydration processes. The pore evolution during drying significantly affects the physical properties and quality of dried foods. Therefore, it should be taken into consideration when predicting transport processes in the drying sample. Characteristics of pore formation depend on the drying process parameters, product properties and processing time. Understanding the physics of pore formation and evolution during drying will assist in accurately predicting the drying kinetics and quality of food materials. Researchers have been trying to develop mathematical models to describe the pore formation and evolution during drying. In this study, existing porosity models are critically analysed and limitations are identified. Better insight into the factors affecting porosity is provided, and suggestions are proposed to overcome the limitations. These include considerations of process parameters such as glass transition temperature, sample temperature, and variable material properties in the porosity models. Several researchers have proposed models for porosity prediction of food materials during drying. However, these models are either very simplistic or empirical in nature and failed to consider relevant significant factors that influence porosity. In-depth understanding of characteristics of the pore is required for developing a generic model of porosity. A micro-level analysis of pore formation is presented for better understanding, which will help in developing an accurate and generic porosity model.

Aflatoxin status of some commercial dry dog foods in Ibadan, Nigeria ...

African Journals Online (AJOL)

The occurrence of aflatoxins B1, B2, G1 and G2 in commercial dry dog foods in the city of Ibadan, Southwest Nigeria, was investigated. Dry dog food samples from 6 producers were purchased on five different occasions from retail outlets in Ibadan, Nigeria. High performance liquid chromatography was used for separation ...

Evaluation of food drying with air dehumidification system: a short review

Science.gov (United States)

Djaeni, M.; Utari, F. D.; Sasongko, S. B.; Kumoro, A. C.

2018-01-01

Energy efficient drying for food and agriculture products resulting high quality products has been an important issue. Currently, about 50% of total energy for postharvest treatment was used for drying. This paper presents the evaluation of new approach namely air dehumidification system with zeolite for food drying. Zeolite is a material having affinity to water in which reduced the moisture in air. With low moisture content and relative humidity, the air can improve driving force for drying even at low temperature. Thus, the energy efficiency can be potentially enhanced and the product quality can be well retained. For proving the hypothesis, the paddy and onion have been dried using dehumidified air. As performance indicators, the drying time, product quality, and heat efficiency were evaluated. Results indicated that the drying with zeolite improved the performances significantly. At operating temperature ranging 50 - 60°C, the efficiency of drying system can reach 75% with reasonable product quality.

Food Vulnerability and Alluvial Farming for Food Security in Central Dry Zone Area of Myanmar

Science.gov (United States)

Boori, M. S.; Choudhary, K.; Evers, M.; Kupriyanov, A.

2017-10-01

The central dry zone area of Myanmar is the most water stressed and also one of the most food insecure regions in the country. In the Dry Zone area, the total population is 10.1 million people in 54 townships, in which approximately 43 % live in below poverty line and 40-50 % of the rural population is landless. Agriculture is the most important economic sector in Myanmar as it is essential for national food security and a major source of livelihood for its people. In this region the adverse effects of climate change such as late or early onset of monsoon season, longer dry spells, erratic rainfall, increasing temperature, heavy rains, stronger typhoons, extreme spatial-temporal variability of rainfall, high intensities, limited rainfall events in the growing season, heat stress, drought, flooding, sea water intrusion, land degradation, desertification, deforestation and other natural disasters are believed to be a major constraint to food insecurity. For food vulnerability, we use following indicators: slope, precipitation, vegetation, soil, erosion, land degradation and harvest failure in ArcGIS software. The erosion is influenced by rainfall and slope, while land degradation is directly related to vegetation, drainage and soil. While harvest failure can be generate by rainfall and flood potential zones. Results show that around 45 % study area comes under very high erosion danger level, 70 % under average harvest failure, 59 % intermediate land degradation area and the overall around 45 % study area comes under insecure food vulnerability zone. Our analysis shows an increase in alluvial farming by 1745.33 km2 since 1988 to reduce the insecure food vulnerability. Food vulnerability map is also relevant to increased population and low income areas. The extreme climatic events are likely increase in frequency and magnitude of serious drought periods and extreme floods. Food insecurity is an important thing that must be reviewed because it relates to

FOOD VULNERABILITY AND ALLUVIAL FARMING FOR FOOD SECURITY IN CENTRAL DRY ZONE AREA OF MYANMAR

Directory of Open Access Journals (Sweden)

M. S. Boori

2017-10-01

Full Text Available The central dry zone area of Myanmar is the most water stressed and also one of the most food insecure regions in the country. In the Dry Zone area, the total population is 10.1 million people in 54 townships, in which approximately 43 % live in below poverty line and 40–50 % of the rural population is landless. Agriculture is the most important economic sector in Myanmar as it is essential for national food security and a major source of livelihood for its people. In this region the adverse effects of climate change such as late or early onset of monsoon season, longer dry spells, erratic rainfall, increasing temperature, heavy rains, stronger typhoons, extreme spatial-temporal variability of rainfall, high intensities, limited rainfall events in the growing season, heat stress, drought, flooding, sea water intrusion, land degradation, desertification, deforestation and other natural disasters are believed to be a major constraint to food insecurity. For food vulnerability, we use following indicators: slope, precipitation, vegetation, soil, erosion, land degradation and harvest failure in ArcGIS software. The erosion is influenced by rainfall and slope, while land degradation is directly related to vegetation, drainage and soil. While harvest failure can be generate by rainfall and flood potential zones. Results show that around 45 % study area comes under very high erosion danger level, 70 % under average harvest failure, 59 % intermediate land degradation area and the overall around 45 % study area comes under insecure food vulnerability zone. Our analysis shows an increase in alluvial farming by 1745.33 km2 since 1988 to reduce the insecure food vulnerability. Food vulnerability map is also relevant to increased population and low income areas. The extreme climatic events are likely increase in frequency and magnitude of serious drought periods and extreme floods. Food insecurity is an important thing that must be reviewed

A Reference Searching Related To Nanomaterials,Food Packaging and Sustainability

OpenAIRE

Tonnie, Aruoture Onome

2007-01-01

This report focuses on the study of nanomaterials as a packaging material for the food industries. Reviews were carried out and the various properties exhibited by various nanomaterial used in the packaging industry were looked into. An investigation was also done on carbon nanotubes which are used to a large extent as reinforcing materials in the development of new class of nanocomposites. This report also traces the cause of sustainability problems associated with the use of nanomaterials i...

Facets of Nanotechnology as Seen in Food Processing, Packaging, and Preservation Industry

Science.gov (United States)

Pradhan, Neha; Singh, Surjit; Ojha, Nupur; Shrivastava, Anamika; Barla, Anil; Rai, Vivek; Bose, Sutapa

2015-01-01

Nanotechnology has proven its competence in almost all possible fields we are aware of. However, today nanotechnology has evolved in true sense by contributing to a very large extent to the food industry. With the growing number of mouths to feed, production of food is not adequate. It has to be preserved in order to reach to the masses on a global scale. Nanotechnology made the idea a reality by increasing the shelf life of different kinds of food materials. It is not an entirely full-proof measure; however it has brought down the extent of wastage of food due to microbial infestation. Not only fresh food but also healthier food is being designed with the help of nano-delivery systems which act as a carrier for the food supplements. There are regulations to follow however as several of them pose serious threats to the wellbeing of the population. In coming days, newer modes of safeguarding food are going to be developed with the help of nanotechnology. In this paper, an overview has been given of the different methods of food processing, packaging, and preservation techniques and the role nanotechnology plays in the food processing, packaging, and preservation industry. PMID:26613082

77 FR 14423 - Certain Food Containers, Cups, Plates, Cutlery, and Related Items, and Packaging Thereof; Notice...

Science.gov (United States)

2012-03-09

... INTERNATIONAL TRADE COMMISSION [DN 2883] Certain Food Containers, Cups, Plates, Cutlery, and... Containers, Cups, Plates, Cutlery, and Related Items, and Packaging Thereof, DN 2883; the Commission is... importation of certain food containers, cups, plates, cutlery, and related items, and packaging thereof. The...

Prediction of supercritical carbon dioxide drying of food products in packed beds

NARCIS (Netherlands)

Almeida-Rivera, C.; Khalloufi, S.; Bongers, P.M.M.

2010-01-01

Drying assisted by supercritical carbon dioxide is foreseen to become a promising technology for sensitive food products. In this contribution, a mathematical model is derived to describe the changes in water concentration in both a solid food matrix and a fluid carrier during drying. Finite

Volatile Compounds in Dry Dog Foods and Their Influence on Sensory Aromatic Profile

Directory of Open Access Journals (Sweden)

Koushik Adhikari

2013-02-01

Full Text Available The aim of this study was to determine volatile compounds in dry dog foods and their possible influence on sensory aromatic profile. Grain-free dry dog foods were compared to dry dog foods manufactured with grain, but also with different protein sources for their aromatic volatiles. Solid-phase microextraction/gas chromatography/mass spectrometry was used to determine the aromatic compounds present in the headspace of these samples. Partial Least Squares regression was performed to correlate the instrumental aromatic data with the descriptive aroma analysis data. A total of 54 aromatic compounds were tentatively identified in the dry dog food samples, with aldehydes and ketones being the most represented organic volatiles group. Grain-added products were on the average higher in total volatiles than grain-free products. Partial Least Squares regression analysis indicated possible connections with sensory aromatic profile and grain-added samples, such as rancid aroma and aldehydes, especially hexanal. The results of this study showed that dry dog foods are products with complex odor characteristics and that grain-free products are less aromatic.

Bacterial and Fungal Counts of Dried and Semi-Dried Foods Collected from Dhaka, Bangladesh, and Their Reduction Methods.

Science.gov (United States)

Feroz, Farahnaaz; Shimizu, Hiromi; Nishioka, Terumi; Mori, Miho; Sakagami, Yoshikazu

2016-01-01

　Food is a basic necessity for human survival, but it is still the vehicle for the transmission of food borne disease. Various studies have examined the roles of spices, herbs, nuts, and semi-dried fruits, making the need for safe and convenient methods of decontamination a necessity. The current study determined the bacterial and fungal loads of 26 spices and herbs, 5 nuts, 10 semi-dried fruits and 5 other foods. Spices, herbs and semi-dried foods demonstrated the highest bacterial and fungal loads with the majority showing over 10 4 CFU/mL. Nuts and other foods showed growths ranging from 10 2 to 10 6 CFU/mL. The current study also attempted to determine the effects of heat and plasma treatment. The log reduction of bacterial growth after heat treatment (maximum: 120 min for 60℃) was between 0.08 to 4.47, and the log reduction after plasma treatment (maximum: 40 min) ranged from 2.37 to 5.75. Spices showed the lowest rates of reduction, whereas the semi-dried and other foods showed moderate to high levels of decrease after heat treatment. The log reduction of fungal growth after heat treatment ranged from 0.27 to 4.40, and log reduction after plasma treatment ranged from 2.15 to 5.91．Furthermore, we validated the sterilization effect of plasma treatment against Bacillus spp. and Staphylococcus spp. by using scanning electron microscopy. Both treatment methods could prove to be advantageous in the agriculture related fields, enhancing the quality of the foods.

Do food provisions packaged in single-servings reduce energy intake at breakfast during a brief behavioral weight-loss intervention?

Science.gov (United States)

Raynor, Hollie A; Van Walleghen, Emily L; Niemeier, Heather; Butryn, Meghan L; Wing, Rena R

2009-11-01

Larger portion sizes increase energy intake, yet it is unclear whether single-serving packages can reduce intake. This study examined the effects of providing breakfast foods in single-serving packages and nonportioned packages on energy intake of these foods during an 8-week behavioral weight-loss program. In fall 2005, 19 adults (mean body mass index [calculated as kg/m(2)]=31.8+/-4.0) were randomized to conditions that provided foods in single-serving packages (Single-Serving) or in nonportioned packages (Standard). Overall amounts and types of foods provided were consistent across conditions: cereal and peaches (weeks 1, 3, 5, and 7) and applesauce and cheese (weeks 2, 4, 6, and 8). Participants were instructed to eat one serving of each food for breakfast and not to consume the provided foods at other times. Mean daily energy intake of the provided foods was the primary dependent variable. The Single-Serving group ate less energy from the combined pairs of foods provided together as compared to Standard (cereal and peaches, 117.0+/-3.2 kcal/day vs 143.5+/-39.3 kcal/day; P0.10). This suggests that single-serving packages may help reduce energy intake at breakfast within the context of a behavioral weight-control program.

Anti-microbial polymer films for food packaging: Poster at the 3rd International Symposium on Food Packaging: Ensuring the Safety, Quality and Traceability of Foods, 17-19 November 2004, Barcelona, Spain

OpenAIRE

Sandmeier, D.; Kensbock, E.

2004-01-01

Anti-microbial fitted polymers can protect the surface of food from unwanted microorganisms like bacteria, yeast and mould or prevent or suppress their growth. This type of active packaging contributes to a better quality and shelf life. Today the extended use of polymers offers new possibilities to construct anti-microbial packaging materials. There are two different mechanisms of anti-microbial fitted films, surface fixed anti-microbial groups or release of active agents. Based on the relea...

Retaining Oxidative Stability of Emulsified Foods by Novel Nonmigratory Polyphenol Coated Active Packaging.

Science.gov (United States)

Roman, Maxine J; Decker, Eric A; Goddard, Julie M

2016-07-13

Oxidation causes lipid rancidity, discoloration, and nutrient degradation that decrease shelf life of packaged foods. Synthetic additives are effective oxidation inhibitors, but are undesirable to consumers who prefer "clean" label products. The aim of this study was to improve oxidative stability of emulsified foods by a novel nonmigratory polyphenol coated active packaging. Polyphenol coatings were applied to chitosan functionalized polypropylene (PP) by laccase assisted polymerization of catechol and catechin. Polyphenol coated PP exhibited both metal chelating (39.3 ± 2.5 nmol Fe(3+) cm(-2), pH 4.0) and radical scavenging (up to 52.9 ± 1.8 nmol Trolox eq cm(-2)) capacity, resulting in dual antioxidant functionality to inhibit lipid oxidation and lycopene degradation in emulsions. Nonmigratory polyphenol coated PP inhibited ferric iron promoted degradation better than soluble chelators, potentially by partitioning iron from the emulsion droplet interface. This work demonstrates that polyphenol coatings can be designed for advanced material chemistry solutions in active food packaging.

Application of irradiation techniques to food and foodstuffs

International Nuclear Information System (INIS)

Kwon, Joong Ho; Byun, Myung Woo; Kim, Suc Won; Yang, Jae Seung; Cho, Han Ok

1991-02-01

A preservation study of dried fish, anchovies, has been conducted to determine the effect of gamma irradiation and laminated(nylon/polyethylene) film packaging on microbiological, physicochemical and organoleptic qualities of stored samples under room, refrigeration and freezing temperatures. Irradiation at less than 5 kGy and NY/PE-laminated film packaging are anticipated to be significantly effective for over 10 months in terms of improving the hygienic quality and extending the storage life of boiled-dried anchovies. In a survey participating 700 consumers, respondents preferred irradiated food to chemically-treated one. However, majority of respondents (55.7 %) was ignorant of the fact that the Korean government and international organizations concerned have approved the wholesomeness of irradiated food. Insufficiency of public information and understanding for irradiated food was indicated as a major cause for retardation of commercial utilization of food irradiation technology. In a response concerning perception and acceptance toward irradiated food, there was a significant difference between radiation worker and the general public. (Author)

Effects of flavour absorption on foods and their packaging materials

NARCIS (Netherlands)

Willige, van R.W.G.

2002-01-01

Keywords: flavour absorption, scalping, packaging, food matrix, lldpe, ldpe, pp, pc, pet, pen,b-lactoglobulin, casein, pectin, cmc, lactose, saccharose, oil, modelling, storage, oxygen permeability, taste perception,