WorldWideScience

Sample records for shelf-stable food packaging

  1. 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.

  2. Use of gamma-irradiation technology in the manufacture of biopolymer-based packaging films for shelf-stable foods

    International Nuclear Information System (INIS)

    Parra, Duclerc F.; Rodrigues, Juliana A.F.R.; Lugao, Ademar B.

    2005-01-01

    Gamma irradiation is an alternative method for the manufacture of sterilized packaging with increased storage stability and microbiological safety. Biopolymer-based packaging films are a potential solution to many environmental problems that have emerged from the production and accumulation of significant amounts of synthetic polymeric waste. This work was undertaken to verify the effectiveness of low-dose gamma-irradiation in obtaining biopolymer-based packaging films for shelf-stable foods. PHB polyester poly(3-hydroxybutyrate) is an interesting biodegradable polymer that has been intensely investigated as cast and sheet films, with applications in the food industry and medicine. The films obtained are, however, typically brittle, and many scientists have attempted to reduce this brittleness by blending PHB with other polymers. In the present work, PHB was blended with PEG (polyethyleneglycol) to obtain films by the casting method that were then irradiated at a dose rate of 5.72 kGy/h with a 60 Co source. Samples were melted at 200 deg. C and quenched to 0 deg. C in order to evaluate film crystallinity levels by differential scanning calorimetry (DSC). DSC analyses were performed with the samples (10 mg) under N 2 atmosphere, heating from -50 to 200 deg. C (10 deg. C min -1 ), cooling from 200 to -50 deg. C (10 deg. C min -1 ); and heating from -50 to 200 deg. C (10 deg. C min -1 ). The thermal and mechanical resistances of the films after irradiation at low doses (5, 10, 20 kGy) are discussed. Water vapour transmission decreased with increasing irradiation dose, indicating that the films' performance as water vapour barrier had improved. Critical loss of the mechanical properties was observed at 40 kGy

  3. Use of gamma-irradiation technology in the manufacture of biopolymer-based packaging films for shelf-stable foods

    Science.gov (United States)

    Parra, Duclerc F.; Rodrigues, Juliana A. F. R.; Lugão, Ademar B.

    2005-07-01

    Gamma irradiation is an alternative method for the manufacture of sterilized packaging with increased storage stability and microbiological safety. Biopolymer-based packaging films are a potential solution to many environmental problems that have emerged from the production and accumulation of significant amounts of synthetic polymeric waste. This work was undertaken to verify the effectiveness of low-dose gamma-irradiation in obtaining biopolymer-based packaging films for shelf-stable foods. PHB polyester poly(3-hydroxybutyrate) is an interesting biodegradable polymer that has been intensely investigated as cast and sheet films, with applications in the food industry and medicine. The films obtained are, however, typically brittle, and many scientists have attempted to reduce this brittleness by blending PHB with other polymers. In the present work, PHB was blended with PEG (polyethyleneglycol) to obtain films by the casting method that were then irradiated at a dose rate of 5.72 kGy/h with a 60Co source. Samples were melted at 200 °C and quenched to 0 °C in order to evaluate film crystallinity levels by differential scanning calorimetry (DSC). DSC analyses were performed with the samples (10 mg) under N2 atmosphere, heating from -50 to 200 °C (10 °C min-1), cooling from 200 to -50 °C (10 °C min-1); and heating from -50 to 200 °C (10 °C min-1). The thermal and mechanical resistances of the films after irradiation at low doses (5, 10, 20 kGy) are discussed. Water vapour transmission decreased with increasing irradiation dose, indicating that the films' performance as water vapour barrier had improved. Critical loss of the mechanical properties was observed at 40 kGy.

  4. Shelf-Stable Food Safety

    Science.gov (United States)

    ... bulk quantities and are used by food manufacturers (noodle makers, bakers, etc.) or by institutional food service ( ... to preserve such food as dried soup mixes, instant coffee, fruits, and vegetables. To freeze dry, frozen ...

  5. Shelf-stable food through high dose irradiation

    Energy Technology Data Exchange (ETDEWEB)

    Placek, V. E-mail: pla@ujv.cz; Svobodova, V.; Bartonicek, B.; Rosmus, J.; Camra, M

    2004-10-01

    Irradiation of food with high doses (radappertization) is a way, how to prepare shelf-stable ready-to-eat food. The radappertization process requires that the food be heated at first to an internal temperature of at least 75 deg. C to inactivate autolytic enzyme, which could cause the spoilage during storage without refrigeration. In order to prevent radiation induced changes in sensory properties (off flavors, odors, undesirable color change, etc.) the food was vacuum packed and irradiated in frozen state at -30 deg. C or less to a minimum dose of 35 kGy. Such products have characteristics of fresh food prepared for eating even if they are stored for long time under tropical conditions. The wholesomeness (safety for consumption) has been confirmed during 40 years of testing. Within the NRI Rez 10 kinds of shelf-stable meat products have been prepared. The meat was cooked, vacuum packed in SiO{sub x}-containing pouch, freezed in liquid nitrogen and irradiated with electron beam accelerator. The microbial, chemical, and organoleptic properties have been tested.

  6. Shelf-stable food through high dose irradiation

    International Nuclear Information System (INIS)

    Placek, V.; Svobodova, V.; Bartonicek, B.; Rosmus, J.; Camra, M.

    2004-01-01

    Irradiation of food with high doses (radappertization) is a way, how to prepare shelf-stable ready-to-eat food. The radappertization process requires that the food be heated at first to an internal temperature of at least 75 deg. C to inactivate autolytic enzyme, which could cause the spoilage during storage without refrigeration. In order to prevent radiation induced changes in sensory properties (off flavors, odors, undesirable color change, etc.) the food was vacuum packed and irradiated in frozen state at -30 deg. C or less to a minimum dose of 35 kGy. Such products have characteristics of fresh food prepared for eating even if they are stored for long time under tropical conditions. The wholesomeness (safety for consumption) has been confirmed during 40 years of testing. Within the NRI Rez 10 kinds of shelf-stable meat products have been prepared. The meat was cooked, vacuum packed in SiO x -containing pouch, freezed in liquid nitrogen and irradiated with electron beam accelerator. The microbial, chemical, and organoleptic properties have been tested

  7. Development of shelf stable, processed, low acid food products using heat-irradiation combination treatments

    International Nuclear Information System (INIS)

    Minnaar, A.

    1998-01-01

    The amount of ionizing irradiation needed to sterilize low acid vegetable and starch products (with and without sauces) commercially impairs their sensorial and nutritive qualities, and use of thermal processes for the same purpose may also have an adverse effect on the product quality. A systematic approach to the establishment of optimized combination parameters was developed for heat-irradiation processing to produce high quality, shelf stable, low acid food products. The effects of selected heat, heat-irradiation combination and irradiation treatments on the quality of shelf stable mushrooms in brine and rice, stored at ambient temperature, were studied. From a quality viewpoint, use of heat-irradiation combination treatments favouring low irradiation dose levels offered a feasible alternative to thermally processed or radappertized mushrooms in brine. However, shelf stable rice produced by heat-irradiation combination treatments offered a feasible alternative only to radappertized rice from the standpoint of quality. The technical requirements for the heat and irradiation processing of a long grain rice cultivar from the United States of America oppose each other directly, thereby reducing the feasibility of using heat-irradiation combination processing to produce shelf stable rice. The stability of starch thickened white sauces was found to be affected severely during high dose irradiation and subsequent storage at ambient temperature. However, use of pea protein isolate as a thickener in white sauces was found to have the potential to maintain the viscosity of sauces for irradiated meat and sauce products throughout processing and storage. (author)

  8. Use of gamma-irradiation technology in combination with edible coating to produce shelf-stable foods

    International Nuclear Information System (INIS)

    Ouattara, B.; Sabato, S.F.; Lacroix, M.

    2002-01-01

    This research was undertaken to determine the effectiveness of low-dose gamma-irradiation combined with edible coatings to produce shelf-stable foods. Three types of commercially distributed food products were investigated: precooked shrimps, ready to cook pizzas, and fresh strawberries. Samples were coated with various formulations of protein-based solutions and irradiated at total doses between 0 and 3 kGy. Samples were stored at 4 deg. C and evaluated periodically for microbial growth. Sensorial analysis was also performed using a nine-point hedonic scale to evaluate the organoleptic characteristics (odor, taste and appearance). The results showed significant (p≤0.05) combined effect of gamma-irradiation and coating on microbial growth (APCs and Pseudomonas putida). The shelf-life extension periods ranged from 3 to 10 days for shrimps and from 7 to 20 days for pizzas, compared to uncoated/unirradiated products. No significant (p>0.05) detrimental effect of gamma-irradiation on sensorial characteristics (odor, taste, appearance) was observed. In strawberries, coating with irradiated protein solutions resulted in significant reduction of the percentage of mold contamination

  9. Radiation processing for safe, shelf-stable and ready-to-eat food. Proceedings of a final research co-ordination meeting

    International Nuclear Information System (INIS)

    2003-01-01

    The increasingly busy lifestyles of populations in many countries have driven the demand for safe, convenient and ready-to-eat food. Traditional food processes such as drying, canning or refrigeration offer a partial solution to this demand as the sensory quality of such food may be significantly affected or the products may be contaminated by pathogenic bacteria during preparation. For developing countries, safe shelf-stable food without the need for refrigeration would offer advantages. In addition, the increasing number of immuno-compromised populations in many countries requires a new approach to food safety to meet their needs. Irradiation offers a potential to enhance microbiological safety and quality of food through shelf-life extension. The benefits of irradiation as a sanitary treatment of many types of food are well known, some of which are applied commercially in several countries. Little data were available, however, on the effect of irradiation on minimally processed food and composite food including prepared meals. A Co-ordinated Research Project (CRP) on the Development of Safe, Shelf-Stable and Ready-to-Eat Food through Radiation Processing therefore was implemented by the Joint FAO/IAEA Division of Nuclear Techniques in Food and Agriculture in 1996 to evaluate the role of irradiation for such food. The results were encouraging as irradiation offers promise as a sanitary treatment to ensure microbiological safety and shelf-life extension of several types of food products including pre-cut vegetables and some sous-vide meals, chilled ready-prepared meals, chilled ready-to-eat meat products, food for immuno-compromised patients/populations, sterile meals, ready-to-eat-food of intermediate moisture content. This publication presents the research results reported at the final Research Co-ordination meeting on this CRP held in Saint Hyacinthe, Quebec, Canada, 10-14 July 2000

  10. Radiation processing for safe, shelf-stable and ready-to-eat food. Proceedings of a final research co-ordination meeting

    Energy Technology Data Exchange (ETDEWEB)

    NONE

    2003-01-01

    The increasingly busy lifestyles of populations in many countries have driven the demand for safe, convenient and ready-to-eat food. Traditional food processes such as drying, canning or refrigeration offer a partial solution to this demand as the sensory quality of such food may be significantly affected or the products may be contaminated by pathogenic bacteria during preparation. For developing countries, safe shelf-stable food without the need for refrigeration would offer advantages. In addition, the increasing number of immuno-compromised populations in many countries requires a new approach to food safety to meet their needs. Irradiation offers a potential to enhance microbiological safety and quality of food through shelf-life extension. The benefits of irradiation as a sanitary treatment of many types of food are well known, some of which are applied commercially in several countries. Little data were available, however, on the effect of irradiation on minimally processed food and composite food including prepared meals. A Co-ordinated Research Project (CRP) on the Development of Safe, Shelf-Stable and Ready-to-Eat Food through Radiation Processing therefore was implemented by the Joint FAO/IAEA Division of Nuclear Techniques in Food and Agriculture in 1996 to evaluate the role of irradiation for such food. The results were encouraging as irradiation offers promise as a sanitary treatment to ensure microbiological safety and shelf-life extension of several types of food products including pre-cut vegetables and some sous-vide meals, chilled ready-prepared meals, chilled ready-to-eat meat products, food for immuno-compromised patients/populations, sterile meals, ready-to-eat-food of intermediate moisture content. This publication presents the research results reported at the final Research Co-ordination meeting on this CRP held in Saint Hyacinthe, Quebec, Canada, 10-14 July 2000.

  11. Trends in Food Packaging.

    Science.gov (United States)

    Ott, Dana B.

    1988-01-01

    This article discusses developments in food packaging, processing, and preservation techniques in terms of packaging materials, technologies, consumer benefits, and current and potential food product applications. Covers implications due to consumer life-style changes, cost-effectiveness of packaging materials, and the ecological impact of…

  12. Active food packaging technologies.

    Science.gov (United States)

    Ozdemir, Murat; Floros, John D

    2004-01-01

    Active packaging technologies offer new opportunities for the food industry, in the preservation of foods. Important active packaging systems currently known to date, including oxygen scavengers, carbon dioxide emitters/absorbers, moisture absorbers, ethylene absorbers, ethanol emitters, flavor releasing/absorbing systems, time-temperature indicators, and antimicrobial containing films, are reviewed. The principle of operation of each active system is briefly explained. Recent technological advances in active packaging are discussed, and food related applications are presented. The effects of active packaging systems on food quality and safety are cited.

  13. 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.

  14. 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.)

  15. Food packages for Space Shuttle

    Science.gov (United States)

    Fohey, M. F.; Sauer, R. L.; Westover, J. B.; Rockafeller, E. F.

    1978-01-01

    The paper reviews food packaging techniques used in space flight missions and describes the system developed for the Space Shuttle. Attention is directed to bite-size food cubes used in Gemini, Gemini rehydratable food packages, Apollo spoon-bowl rehydratable packages, thermostabilized flex pouch for Apollo, tear-top commercial food cans used in Skylab, polyethylene beverage containers, Skylab rehydratable food package, Space Shuttle food package configuration, duck-bill septum rehydration device, and a drinking/dispensing nozzle for Space Shuttle liquids. Constraints and testing of packaging is considered, a comparison of food package materials is presented, and typical Shuttle foods and beverages are listed.

  16. 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)

  17. 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 ...

  18. Shelf-stable foods through irradiation processing

    Energy Technology Data Exchange (ETDEWEB)

    NONE

    1995-11-01

    This survey has been produced from a database on analytical reference materials of biological and environmental origin, which is maintained at the International Atomic Energy Agency. It is an updated version of earlier reports, the last published in 1990. The information presented refers mostly to reference materials for trace element constituents; however, information is also included on a number of other selected measurands of relevance to IAEA programmes, i.e. radionuclides, stable isotopes, anions, cations, organometallic compounds and organic contaminants. The database presently contains over 10,000 analyte values for 455 measurands in 650 reference materials produced by 30 different suppliers. Additional information on the cost of the materials, the unit size supplied, and recommended minimum weight of material for analysis is also provided, if this information is available to the authors. It is expected that this survey will help analysts to select reference materials for quality assurance purposes that match as closely as possible, with respect to matrix type and concentrations of the measurands of interest, their samples to be analyzed. 22 refs, 2 tabs.

  19. Shelf-stable foods through irradiation processing

    International Nuclear Information System (INIS)

    1995-11-01

    This survey has been produced from a database on analytical reference materials of biological and environmental origin, which is maintained at the International Atomic Energy Agency. It is an updated version of earlier reports, the last published in 1990. The information presented refers mostly to reference materials for trace element constituents; however, information is also included on a number of other selected measurands of relevance to IAEA programmes, i.e. radionuclides, stable isotopes, anions, cations, organometallic compounds and organic contaminants. The database presently contains over 10,000 analyte values for 455 measurands in 650 reference materials produced by 30 different suppliers. Additional information on the cost of the materials, the unit size supplied, and recommended minimum weight of material for analysis is also provided, if this information is available to the authors. It is expected that this survey will help analysts to select reference materials for quality assurance purposes that match as closely as possible, with respect to matrix type and concentrations of the measurands of interest, their samples to be analyzed. 22 refs, 2 tabs

  20. 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.

  1. Food packaging history and innovations.

    Science.gov (United States)

    Risch, Sara J

    2009-09-23

    Food packaging has evolved from simply a container to hold food to something today that can play an active role in food quality. Many packages are still simply containers, but they have properties that have been developed to protect the food. These include barriers to oxygen, moisture, and flavors. Active packaging, or that which plays an active role in food quality, includes some microwave packaging as well as packaging that has absorbers built in to remove oxygen from the atmosphere surrounding the product or to provide antimicrobials to the surface of the food. Packaging has allowed access to many foods year-round that otherwise could not be preserved. It is interesting to note that some packages have actually allowed the creation of new categories in the supermarket. Examples include microwave popcorn and fresh-cut produce, which owe their existence to the unique packaging that has been developed.

  2. Shelf stable meals for public sector uses

    Science.gov (United States)

    Schmandt, J. (Editor)

    1977-01-01

    The NASA Meal System was developed with three simple concepts in mind: (1) nutritious, conventional foods are packaged in single-serving units and assembled into complete meals; (2) the meals have an extended shelf-life and can be transported and stored without need for refrigeration or freezing; (3) preparation of the meal by the consumer is an easy task which is accomplished in ten minutes or less. The meal system was tested in 1975 and 1976 by different groups of elderly individuals. NASA and the LBJ School of Public Affairs sponsored a national conference to report on the demonstration of the meal system for the elderly and to explore potential uses of the system for social services, institutional feeding programs, disaster relief, and international aid. The proceedings of the conference and how different groups assessed the potential of the meal system are reported.

  3. ElastiGlass Barrier Film and Food Processing Techniques for the 3-to-5 Year Shelf-Stable Food Package, Phase I

    Data.gov (United States)

    National Aeronautics and Space Administration — Current interests within the National Aeronautics and Space Administration (NASA) foresee extension of exploratory space missions to the Moon, Mars, and beyond....

  4. ElastiGlass Barrier Film and Food Processing Techniques for the 3-to-5 Year Shelf-Stable Food Package, Phase II

    Data.gov (United States)

    National Aeronautics and Space Administration — The National Aeronautics and Space Administration (NASA) foresee extension of exploratory space missions to the Moon, Mars, Venus and beyond. To reach these outer...

  5. 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...

  6. 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)

  7. 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....

  8. FLEXIBLE FOOD PACKAGING LABORATORY

    Data.gov (United States)

    Federal Laboratory Consortium — This laboratory contains equipment to fabricate and test prototype packages of many types and sizes (e.g., bags, pouches, trays, cartons, etc.). This equipment can...

  9. Food packaging design

    NARCIS (Netherlands)

    Dekker, M.

    2007-01-01

    'Food product design - An integrated approach' deals with food product design from a technological perspective. It presents creative techniques for the innovation process and structured methodologies to translate consumer wishes into product properties based on Quality Function Deployment.

  10. 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

  11. 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.

  12. Packaging systems for animal origin food

    Directory of Open Access Journals (Sweden)

    2011-03-01

    Full Text Available The main task of food packaging is to protect the product during storage and transport against the action of biological, chemical and mechanical factors. The paper presents packaging systems for food of animal origin. Vacuum and modified atmosphere packagings were characterised together with novel types of packagings, referred to as intelligent packaging and active packaging. The aim of this paper was to present all advantages and disadvantages of packaging used for meat products. Such list enables to choose the optimal type of packaging for given assortment of food and specific conditions of the transport and storing.

  13. Intelligent food packaging - research and development

    OpenAIRE

    Renata Dobrucka; Ryszard Cierpiszewski; Andrzej Korzeniowski

    2015-01-01

    Packaging also fosters effective marketing of the food through distribution and sale channels. It is of the utmost importance to optimize the protection of the food, a great quality and appearance - better than typical packaged foods. In recent years, intelligent packaging became very popular. Intelligent packaging is becoming more and more widely used for food products. Application of this type of solution contributes to improvement of the quality consumer life undoubtedly. Intelligent packa...

  14. 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.

  15. 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.)

  16. Sensory impacts of food-packaging interactions.

    Science.gov (United States)

    Duncan, Susan E; Webster, Janet B

    2009-01-01

    Sensory changes in food products result from intentional or unintentional interactions with packaging materials and from failure of materials to protect product integrity or quality. Resolving sensory issues related to plastic food packaging involves knowledge provided by sensory scientists, materials scientists, packaging manufacturers, food processors, and consumers. Effective communication among scientists and engineers from different disciplines and industries can help scientists understand package-product interactions. Very limited published literature describes sensory perceptions associated with food-package interactions. This article discusses sensory impacts, with emphasis on oxidation reactions, associated with the interaction of food and materials, including taints, scalping, changes in food quality as a function of packaging, and examples of material innovations for smart packaging that can improve sensory quality of foods and beverages. Sensory evaluation is an important tool for improved package selection and development of new materials.

  17. 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...

  18. Intelligent food packaging - research and development

    Directory of Open Access Journals (Sweden)

    Renata Dobrucka

    2015-03-01

    Full Text Available Packaging also fosters effective marketing of the food through distribution and sale channels. It is of the utmost importance to optimize the protection of the food, a great quality and appearance - better than typical packaged foods. In recent years, intelligent packaging became very popular. Intelligent packaging is becoming more and more widely used for food products. Application of this type of solution contributes to improvement of the quality consumer life undoubtedly. Intelligent packaging refers to a package that can sense environmental changes, and in turn, informs the users about the changes. These packaging systems contain devices that are capable of sensing and providing information about the functions and properties of the packaged foods. Also, this paper will review intelligent packaging technologies and describe different types of indicators (time-temperature indicators, freshness indicators.

  19. 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.

  20. Radappertization of ready-to-eat shelf-stable, traditional Indian bread - Methi Paratha

    International Nuclear Information System (INIS)

    Bhoir, Shraddha A.; Muppalla, Shobita R.; Kanatt, Sweetie R.; Chawla, S.P.; Sharma, Arun

    2015-01-01

    Shelf-stable ready-to-eat (RTE) Methi Paratha (flavored Indian unleavened flat bread) was developed using combination of hurdles including radiation processing. The Methi Paratha was prepared using dough containing wheat flour, dried fenugreek leaves and spices. The samples were vacuum packed in multi-layered pouches and irradiated at 25 kGy in frozen conditions. Samples were evaluated for microbiological counts, lipid peroxidation and sensory attributes during storage under ambient conditions. Samples were found to be devoid of any viable microorganism throughout the storage period of 180 days. The thiobarbituric acid reactive substances (TBARS) value which indicates lipid peroxidation of samples did not show any significant increase with time. The Methi Paratha was found to be acceptable by the evaluating panelists. - Highlights: • Shelf-stable ready-to-eat (RTE) Methi Paratha (flavored Indian unleavened flat bread) was developed. • A combination of hurdles irradiation, vacuum-packaging and natural antioxidants was used. • Methi Paratha was microbiologically safe and sensorialy acceptable for 180 days

  1. Shelf stable intermediate moisture fruit cubes using radiation technology

    International Nuclear Information System (INIS)

    Mishra, Bibhuti B.; Saxena, Sudhanshu; Gautam, Satyendra; Chander, Ramesh; Sharma, Arun

    2009-01-01

    A process has been developed to prepare shelf stable ready-to-eat (RTE) intermediate moisture pineapple slices and papaya cubes using radiation technology. The combination of hurdles including osmotic dehydration, blanching, infrared drying, and gamma radiation dose of 1 kGy successfully reduced the microbial load to below detectable limit. The shelf life of the intermediate moisture pineapple slices and papaya cubes was found to be 40 days at ambient temperature (28 ± 2 deg C). The control samples spoiled within 6 days. The RTE intermediate moisture fruit products were found to have good texture, colour and sensory acceptability during this 40 days storage. (author)

  2. 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.

  3. 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...

  4. 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,

  5. Natural biopolimers in organic food packaging

    Science.gov (United States)

    Wieczynska, Justyna; Cavoski, Ivana; Chami, Ziad Al; Mondelli, Donato; Di Donato, Paola; Di Terlizzi, Biagio

    2014-05-01

    Concerns on environmental and waste problems caused by use of non-biodegradable and non-renewable based plastic packaging have caused an increase interest in developing biodegradable packaging using renewable natural biopolymers. Recently, different types of biopolymers like starch, cellulose, chitosan, casein, whey protein, collagen, egg white, soybean protein, corn zein, gelatin and wheat gluten have attracted considerable attention as potential food packaging materials. Recyclable or biodegradable packaging material in organic processing standards is preferable where possible but specific principles of packaging are not precisely defined and standards have to be assessed. There is evidence that consumers of organic products have specific expectations not only with respect to quality characteristics of processed food but also in social and environmental aspects of food production. Growing consumer sophistication is leading to a proliferation in food eco-label like carbon footprint. Biopolymers based packaging for organic products can help to create a green industry. Moreover, biopolymers can be appropriate materials for the development of an active surfaces designed to deliver incorporated natural antimicrobials into environment surrounding packaged food. Active packaging is an innovative mode of packaging in which the product and the environment interact to prolong shelf life or enhance safety or sensory properties, while maintaining the quality of the product. The work will discuss the various techniques that have been used for development of an active antimicrobial biodegradable packaging materials focusing on a recent findings in research studies. With the current focus on exploring a new generation of biopolymer-based food packaging materials with possible applications in organic food packaging. Keywords: organic food, active packaging, biopolymers , green technology

  6. Facts about food irradiation: Packaging of irradiated foods

    International Nuclear Information System (INIS)

    1991-01-01

    This fact sheet considers the effects on packaging materials of food irradiation. Extensive research has shown that almost all commonly used food packaging materials toted are suitable for use. Furthermore, many packaging materials are themselves routinely sterilized by irradiation before being used. 2 refs

  7. 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.

  8. 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 ...

  9. 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...

  10. 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

  11. 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...

  12. Development of shelf-stable meat sausages using gamma irradiation

    International Nuclear Information System (INIS)

    Seri Chempaka Mohd Yusof; Muhammad Lebai Juri; Mariani Deraman

    2006-01-01

    Irradiation techniques have been applied in development of ready to eat or shelf stable sausages. These sausages can be eaten directly without the need for prior heating or cooking procedure and displayed in the room temperature on the shelves of the retailers without frozen facilities. This study was designed to investigate the acceptability and microbial status of packed ready to eat sausages that had been sterilized using gamma irradiation at MINTec-Sinagama. Packed pre-cooked sausage samples (sealed in plastic-polyethylene individually) were irradiated with different doses of 2.5 kGy, 3.5 kGy and 5.5 kGy. Acceptability of the sausages was determined through sensory evaluation by 30 members of untrained panelists comprising of staffs of MINT. A 5 points hedonic rating scale was used. The attributes evaluated were rancidity, texture, chewiness, juiciness, aroma, colour, shape and overall acceptance. Samples irradiated with doses 3.5 kGy were the most acceptable followed by samples irradiated with doses 2.5 kGy and 5.5 kGy respectively. Irradiation with doses up to 2.5 kGy will virtually eliminate disease-causing microorganisms and pathogens. The total microbial count, detection of Salmonella, Escherichia coli, Staphylococcus aureus and fungi in these samples were determined and discussed. (Author)

  13. 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...

  14. 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...

  15. 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.

  16. 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.

  17. 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

  18. 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 ...

  19. 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...

  20. 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 ...

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. Role of Alicyclobacillus acidoterrestris in the development of a disinfectant taint in shelf-stable fruit juice.

    Science.gov (United States)

    Jensen, N; Whitfield, F B

    2003-01-01

    This study was undertaken to identify the bacterium and metabolic products contributing to a disinfectant taint in shelf-stable fruit juice and to determine some of the growth conditions for the organism. Microbiological examination of tainted and untainted fruit juice drinks detected low numbers of acid-dependent, thermotolerant, spore-forming bacteria in the tainted juices only. The presence of omega-cyclohexyl fatty acids was confirmed in two of the isolates by cell membrane fatty acid analysis. The isolates were subsequently identified as Alicyclobacillus acidoterrestris by partial 16S rDNA sequencing. Studies on the isolates showed growth at pH 2.5-6.0 and 19.5-58 degrees C. Gas chromatography/mass spectrometry (GC/MS) was used to identify and quantify 2,6-dibromophenol (2,6-DBP) and 2,6-dichlorophenol (2,6-DCP) in the tainted juice. Challenge studies in a mixed fruit drink inoculated with the two isolates and the type strain of A. acidoterrestris, incubated at 44-46 degrees C for 4 d, showed the production of both metabolites, which were confirmed and quantified by GC/MS. The results show that A. acidoterrestris can produce 2,6-DBP and 2,6-DCP in shelf-stable juices. This is the first report detailing experimental methodology showing that A. acidoterrestris can produce 2,6-DCP in foods. Control of storage temperatures (to fruit juice industry to prevent spoilage by A. acidoterrestris.

  8. 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...

  9. 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.

  10. 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

  11. 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...

  12. 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

  13. 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

  14. Technology for production of shelf stable fruit cubes

    International Nuclear Information System (INIS)

    Mishra, B.B.; Jain, M.P.; Sharma, A.

    2009-01-01

    A technology has been developed for the production of intermediate moisture fruit cubes using a combination of osmotic dehydration and infrared drying. Fruits like pineapple, papaya, mango, banana and apple can be successfully converted into intermediate moisture products in the form of fruit cubes using this technology. The fruit cubes can blend very well as natural nutritious supplements with breakfast cereals and in certain food preparations like ice creams, milk shakes, jellies and custards. The product is microbiologically safe for consumption and can be stored at ambient storage condition for more than six months. This technology is an effective alternative for post harvest processing and preservation of ripened fruits. Fruit jam is an additional by-product generated by the process. This technology has been transferred to TT and CD, BARC

  15. 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...

  16. 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 ...

  17. 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

  18. 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.

  19. Analytical strategies for organic food packaging contaminants.

    Science.gov (United States)

    Sanchis, Yovana; Yusà, Vicent; Coscollà, Clara

    2017-03-24

    In this review, we present current approaches in the analysis of food-packaging contaminants. Gas and liquid chromatography coupled to mass spectrometry detection have been widely used in the analysis of some relevant families of these compounds such as primary aromatic amines, bisphenol A, bisphenol A diglycidyl ether and related compounds, UV-ink photoinitiators, perfluorinated compounds, phthalates and non-intentionally added substances. Main applications for sample treatment and different types of food-contact material migration studies have been also discussed. Pressurized Liquid Extraction, Solid-Phase Microextraction, Focused Ultrasound Solid-Liquid Extraction and Quechers have been mainly used in the extraction of food contact material (FCM) contaminants, due to the trend of minimising solvent consumption, automatization of sample preparation and integration of extraction and clean-up steps. Recent advances in analytical methodologies have allowed unequivocal identification and confirmation of these contaminants using Liquid Chromatography coupled to High Resolution Mass Spectrometry (LC-HRMS) through mass accuracy and isotopic pattern applying. LC-HRMS has been used in the target analysis of primary aromatic amines in different plastic materials, but few studies have been carried out applying this technique in post-target and non-target analysis of FCM contaminants. Copyright © 2017 Elsevier B.V. All rights reserved.

  20. 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...

  1. 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...

  2. 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...

  3. 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.

  4. 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

  5. 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.

  6. 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.

  7. 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...

  8. 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.

  9. 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 ...

  10. Development of safe and shelf-stable Intermediate Moisture (IM) convenience meat products through radiation processing

    International Nuclear Information System (INIS)

    Ramesh Chander; Kanatt, S.R.; Chawla, S.P.; Bongirwar, D.R.

    2001-01-01

    Ready-to-use shelf stable mutton and chicken sheek kababs, and chicken chilly were developed by reducing the water activity either by grilling or by hot air drying, vacuum packing and irradiation. Microbiological analysis revealed a dose dependent reduction in total viable count and in Staphylococcus species on irradiation treatment ( 2.5, 5.0 and 10.0 kGy). The products subjected to irradiation at 10 kGy showed absence of viable micro-organisms and also had high sensory acceptability up to 9 months at ambient temperature. (author)

  11. NASA, We Have a Challenge and It's Food Packaging

    Science.gov (United States)

    Perchonok, Michele

    2014-01-01

    Current Packaging: Freeze Dried Foods Packaging ? The thermoformed base is fabricated from Combitherm PAXX230 [a coextrusion of nylon/medium-density polyethylene (MDPE)/nylon/ethylene-vinyl alcohol (EVOH)/nylon/MDPE/linear low-density polyethylene (LLDPE)]. ? The lid is fabricated from Combitherm PAXX115 (a coextrusion of nylon/EVOH/nylon/LF adhesive/HV polyethylene/LLDPE) ? Natural form (Bite size) foods ? The bite-size food package is fabricated from Combitherm PAXX115, a coextrusion of nylon/EVOH/nylon/LF adhesive/HV polyethylene/LLDPE. ? Overwrap ? Packages are wrapped in a white pouch,.003-mm thick, fabricated from a laminate of polyester/polyethylene/aluminum foil/Surlyn®. This overwrap is removed before the food is prepared and heated. Requirements ? High barrier packaging - low oxygen and water vapor transmission rates ? No aluminum layer ? Mass - Retortable, microwavable, high pressure use. Small Business Innovative Research Program - 7 years ? 8 Phase I contracts ? 4 Phase II contracts ? Two workshops to bring together food packaging experts ? Three internal research tasks ? Public Outreach - average of 3 presentations/yr. for 8 years describing NASA's challenges ? Department of Defense Collaboration - Combat Feeding Program No significant improvement in food packaging capabilities after these efforts. It was unlikely that a food packaging solution could be found within the food science community ? There was a need to go outside to other industries such as pharmaceutical or electrical ? Although a positive result was preferred, a negative result would also be useful ? Two Innovation Techniques were used as a comparison ? InnoCentive - Theoretical Challenge to identify new technologies ? Yet2.com - A matchmaker between NASA and commercial packaging manufacturers

  12. 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

  13. 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 ...

  14. 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...

  15. 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 ...

  16. 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…

  17. Food packaging materials and radiation processing of food: a brief review

    International Nuclear Information System (INIS)

    Chuaqui-Offermanns, N.

    1989-01-01

    Food is usually packaged to prevent microbial contamination and spoilage. Ionizing radiation can be applied to food-packaging materials in two ways: (i) sterilization of packaging materials for aseptic packaging, and (ii) radiation processing of prepackaged food. In aseptic packaging, a sterile package is filled with a sterile product in a microbiologically controlled environment. In irradiation of prepackaged food, the food and the packaging material are irradiated simultaneously. For both applications, the radiation stability of the packaging material is a key consideration if the technology is to be used successfully. To demonstrate the radiation stability of the packaging material, it must be shown that irradiation does not significantly alter the physical and chemical properties of the material. The irradiated material must protect the food from environmental contamination while maintaining its organoleptic and toxicological properties. Single-layer plastics cannot meet the requirements of either application. Multilayered structures produced by coextrusion would likely satisfy the demands of radiation processing prepackaged food. In aseptic packaging, the package is irradiated prior to filling, making demands on toxicological safety less stringent. Therefore, multilayered structures produced by coextrusion, lamination or co-injection moulding could satisfy the requirements. (author)

  18. 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

  19. 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.

  20. Toddler foods, children's foods: assessing sodium in packaged supermarket foods targeted at children.

    Science.gov (United States)

    Elliott, Charlene D; Conlon, Martin J

    2011-03-01

    To critically examine child-oriented packaged food products sold in Canada for their sodium content, and to assess them light of intake recommendations, the current policy context and suggested targets. Baby/toddler foods (n 186) and child-oriented packaged foods (n 354) were coded for various attributes (including sodium). Summary statistics were created for sodium, then the children's food products were compared with the UK Food Standards Agency (FSA) 'targets' for sodium in packaged foods. Also assessed were the products' per-serving sodium levels were assessed in light of the US Institute of Medicine's dietary reference intakes and Canada's Food Guide. Calgary, Alberta, Canada. None. Twenty per cent of products could be classified as having high sodium levels. Certain sub-categories of food (i.e. toddler entrées, children's packaged lunches, soups and canned pastas) were problematic. Significantly, when scaled in according to Schedule M or viewed in light of the serving sizes on the Nutrition Facts table, the sodium level in various dry goods products generally fell within, and below, the Adequate Intake (AI)/Tolerable Upper Intake Level (UL) band for sodium. When scaled in accordance with the UK FSA targets, however, none of the (same) products met the targets. In light of AI/UL thresholds based on age and per-serving cut-offs, packaged foodstuffs for youngsters fare relatively well, with the exception of some problematic areas. 'Stealth sodium' and 'subtle sodium' are important considerations; so is use of the FSA's scaling method to evaluate sodium content, because it is highly sensitive to the difference between the reference amount and the actual real-world serving size for the product being considered.

  1. 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.

  2. Pulsed Electric Field treatment of packaged food

    NARCIS (Netherlands)

    Roodenburg, B.

    2011-01-01

    Food manufacturers are looking for new preservation techniques that don’t influence the fresh-like characteristics of products. Non-thermal pasteurisation of food with Pulsed Electric Fields (often referred to as PEF) is an emerging technology, where the change of the food is less than with thermal

  3. Applications for predictive microbiology to food packaging

    Science.gov (United States)

    Predictive microbiology has been used for several years in the food industry to predict microbial growth, inactivation and survival. Predictive models provide a useful tool in risk assessment, HACCP set-up and GMP for the food industry to enhance microbial food safety. This report introduces the c...

  4. 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 ...

  5. 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

  6. 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...

  7. 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)

  8. Pulsed Electric Field treatment of packaged food

    OpenAIRE

    Roodenburg, B.

    2011-01-01

    Food manufacturers are looking for new preservation techniques that don’t influence the fresh-like characteristics of products. Non-thermal pasteurisation of food with Pulsed Electric Fields (often referred to as PEF) is an emerging technology, where the change of the food is less than with thermal pasteurisation. With this method, pasteurisation is realised by electroporation of bacterial membranes, which prolong the shelf-life of the product. Existing PEF treatment is based on the applicati...

  9. 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.

  10. Radappertization of ready-to-eat shelf-stable, traditional Indian bread - Methi Paratha

    Science.gov (United States)

    Bhoir, Shraddha A.; Muppalla, Shobita R.; Kanatt, Sweetie R.; Chawla, S. P.; Sharma, Arun

    2015-06-01

    Shelf-stable ready-to-eat (RTE) Methi Paratha (flavored Indian unleavened flat bread) was developed using combination of hurdles including radiation processing. The Methi Paratha was prepared using dough containing wheat flour, dried fenugreek leaves and spices. The samples were vacuum packed in multi-layered pouches and irradiated at 25 kGy in frozen conditions. Samples were evaluated for microbiological counts, lipid peroxidation and sensory attributes during storage under ambient conditions. Samples were found to be devoid of any viable microorganism throughout the storage period of 180 days. The thiobarbituric acid reactive substances (TBARS) value which indicates lipid peroxidation of samples did not show any significant increase with time. The Methi Paratha was found to be acceptable by the evaluating panelists.

  11. Physico-chemical properties of ready to eat, shelf-stable pasta during storage.

    Science.gov (United States)

    Carini, E; Curti, E; Cassotta, F; Najm, N E O; Vittadini, E

    2014-02-01

    The changes in physico-chemical properties of RTE shelf stable pasta were studied during storage with a multianalytical and multidimensional approach (with special focus on water status) to understand the ageing process in this product. Pasta hardness and amylopectin recrystallisation increased, macroscopic water status indicators and proton molecular translational mobility remained constant, and significant changes were measured in the proton rotational molecular mobility indicators ((1)H FID, (1)H T2) during storage. Since the main changes observed in RTE pasta during storage were similar to those observed in other cereal-based products, it would be interesting to verify the effect of the anti-staling methods commonly used in the cereal processing industry in improving RTE pasta shelf-stability. Copyright © 2013 Elsevier Ltd. All rights reserved.

  12. 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.

  13. Food preservation by irradiation

    International Nuclear Information System (INIS)

    Kooij, J. van

    1981-01-01

    Twenty-five years of development work on the preservation of food by irradiation have shown that this technology has the potential to reduce post-harvest losses and to produce safe foods. The technological feasibility has been established but general acceptance of food irradiation by national regulatory bodies and consumers requires attention. The positive aspects of food preservation by irradiation include: the food keeps its freshness and its physical state, agents which cause spoilage (bacteria, etc.) are eliminated, recontamination does not take place, provided packaging materials are impermeable to bacteria and insects. It inhibits sprouting of root crops, kills insects and parasites, inactivates bacteria, spores and moulds, delays ripening of fruit, improves the technological properties of food. It makes foods biologically safe, allows the production of shelf-stable foods and is excellent for quarantine treatment, and generally improves food hygiene. The dose ranges needed for effective treatment are given

  14. 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)

  15. 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.

  16. 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.

  17. 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.

  18. 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.

  19. 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...

  20. 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.

  1. Predictive microbiology in food packaging applications

    Science.gov (United States)

    Predictive microbiology including growth, inactivation, surface transfer (or cross-contamination), and survival, plays important roles in understanding microbial food safety. Growth models may involve the growth potential of a specified pathogen under different stresses, e.g., temperature, pH, wate...

  2. Predictive microbiology for food packaging applications

    Science.gov (United States)

    Mathematical modeling has been applied to describe the microbial growth and inactivation in foods for decades and is also known as ‘Predictive microbiology’. When models are developed and validated, their applications may save cost and time. The Pathogen Modeling Program (PMP), a collection of mode...

  3. 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.

  4. Apollo food technology

    Science.gov (United States)

    Smith, M. C., Jr.; Heidelbaugh, N. D.; Rambaut, P. C.; Rapp, R. M.; Wheeler, H. O.; Huber, C. S.; Bourland, C. T.

    1975-01-01

    Large improvements and advances in space food systems achieved during the Apollo food program are discussed. Modifications of the Apollo food system were directed primarily toward improving delivery of adequate nutrition to the astronaut. Individual food items and flight menus were modified as nutritional countermeasures to the effects of weightlessness. Unique food items were developed, including some that provided nutritional completeness, high acceptability, and ready-to-eat, shelf-stable convenience. Specialized food packages were also developed. The Apollo program experience clearly showed that future space food systems will require well-directed efforts to achieve the optimum potential of food systems in support of the physiological and psychological well-being of astronauts and crews.

  5. Shelf-life dating of shelf-stable strawberry juice based on survival analysis of consumer acceptance information.

    Science.gov (United States)

    Buvé, Carolien; Van Bedts, Tine; Haenen, Annelien; Kebede, Biniam; Braekers, Roel; Hendrickx, Marc; Van Loey, Ann; Grauwet, Tara

    2018-07-01

    Accurate shelf-life dating of food products is crucial for consumers and industries. Therefore, in this study we applied a science-based approach for shelf-life assessment, including accelerated shelf-life testing (ASLT), acceptability testing and the screening of analytical attributes for fast shelf-life predictions. Shelf-stable strawberry juice was selected as a case study. Ambient storage (20 °C) had no effect on the aroma-based acceptance of strawberry juice. The colour-based acceptability decreased during storage under ambient and accelerated (28-42 °C) conditions. The application of survival analysis showed that the colour-based shelf-life was reached in the early stages of storage (≤11 weeks) and that the shelf-life was shortened at higher temperatures. None of the selected attributes (a * and ΔE * value, anthocyanin and ascorbic acid content) is an ideal analytical marker for shelf-life predictions in the investigated temperature range (20-42 °C). Nevertheless, an overall analytical cut-off value over the whole temperature range can be selected. Colour changes of strawberry juice during storage are shelf-life limiting. Combining ASLT with acceptability testing allowed to gain faster insight into the change in colour-based acceptability and to perform shelf-life predictions relying on scientific data. An analytical marker is a convenient tool for shelf-life predictions in the context of ASLT. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

  6. 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...

  7. 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)

  8. 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.

  9. 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

  10. 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.

  11. 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,

  12. Influence of polystryrene and polyethylene packaging materials on food quality

    NARCIS (Netherlands)

    Linssen, J.P.H.

    1992-01-01

    Polystyrene (PS) and polyethylene (PE) used for packaging of food were studied on their effect on product quality. Different types of PS were tested: General purpose polystyrene (GPPS), high impact polystyrene (HIPS, which contains a dispersed rubber phase) and several blends of

  13. Development of shelf stable pork sausages using hurdle technology and their quality at ambient temperature (37±1°C) storage.

    Science.gov (United States)

    Thomas, R; Anjaneyulu, A S R; Kondaiah, N

    2008-05-01

    Shelf stable pork sausages were developed using hurdle technology and their quality was evaluated during ambient temperature (37±1°C) storage. Hurdles incorporated were low pH, low water activity, vacuum packaging and post package reheating. Dipping in potassium sorbate solution prior to vacuum packaging was also studied. Reheating increased the pH of the sausages by 0.17units as against 0.11units in controls. Incorporation of hurdles significantly decreased emulsion stability, cooking yield, moisture and fat percent, yellowness and hardness, while increasing the protein percent and redness. Hurdle treatment reduced quality deterioration during storage as indicated by pH, TBARS and tyrosine values. About 1 log reduction in total plate count was observed with the different hurdles as were reductions in the coliform, anaerobic, lactobacilli and Staphylococcus aureus counts. pH, a(w) and reheating hurdles inhibited yeast and mold growth up to day 3, while additional dipping in 1% potassium sorbate solution inhibited their growth throughout the 9 days storage. Despite low initial sensory appeal, the hurdle treated sausages had an overall acceptability in the range 'very good' to 'good' up to day 6.

  14. 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.

  15. 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.

  16. 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.

  17. 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

  18. 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

  19. 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)

  20. World Overview of Packaging Materials for Food Based on Zeolite

    Directory of Open Access Journals (Sweden)

    Bondarenko Evgeniya

    2016-11-01

    Full Text Available The paper studies the world experience of using zeolites in manufacturing food packaging materials with a view to extend food storage. Antimicrobial properties of zeolites are confirmed by the results of the re-search of antifungal mixture for prolongation of food products shelf life. They correlate with the experience of using the mixture in agriculture as a fungicide and preservative for corn, root crops, sunflower, silage. The ability of zeolites to inactivate pathogens and accelerate excretion of metabolic products from the human body as well as products of disturbed metabolism and toxic compounds derived from the environment was considered. In medicine almost all zeolites are used as highly effective sorbents, and it is confirmed by the positive results of their use in the treatment of poisoning and other intoxications, and for their prevention. Thus, they can be used as raw materials in the development of food with detoxicative properties for people who face food, environmental or occupational poisoning. Bentonite (representative of zeolites, established to meet FDA requirements to contact with food, is included into the List of food additives (E 558. It has the official permission to be used in the food industry and can be used in the development of food products for special purposes.

  1. 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

  2. 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...

  3. 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

  4. 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...

  5. Nanotechnology for the Solid Waste Reduction of Military Food Packaging

    Science.gov (United States)

    2016-06-01

    WP-200816) Nanotechnology for the Solid Waste Reduction of Military Food Packaging June 2016 This document has been cleared for public release...NAME OF RESPONSIBLE PERSON 19b. TELEPHONE NUMBER (Include area code) 01/06/2016 Cost and Performance Report 04/01/2008 - 01/01/2015 Nanotechnology for...Soldier Research, Development and Engineering Center Robin Altmeyer - AmeriQual U.S. Army Natick Soldier Research, Development and Engineering

  6. 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.

  7. The role of packaging in preserving the quality of food

    International Nuclear Information System (INIS)

    Varsanyi, I.

    1979-01-01

    The causes of food decomposition and the different conserving methods are reviewed. Among the physical conserving procedures the ionizing gamma and electron radiations are more and more widely used. The applied radiation dose is intended to exterminate even the most resistant microorganisms, e.g. the spores of Clostridium botulinum, but it should not damage the food product. The appropiate packaging material should be chosen according to the conserving technology, as radiation may alter the consistence of modern plastics (they become more rigid or fragile) or chemical disintegration can be induced rendering the product unenjoyable. (L.E.)

  8. Electrochemical writing on edible polysaccharide films for intelligent food packaging.

    Science.gov (United States)

    Wu, Si; Wang, Wenqi; Yan, Kun; Ding, Fuyuan; Shi, Xiaowen; Deng, Hongbing; Du, Yumin

    2018-04-15

    Polysaccharide films used as intelligent food packaging possess the advantages of renewability, safety and biodegradability. Printing on the polysaccharidic food packaging is challenging due to the high demand for edible-ink and the need for a suitable printing technique. In this work, we propose an electrochemical method for writing on polysaccharide film. Unlike conventional printing, this electrochemical writing process relies on the pH responsive color change of anthocyanin embedded in the chitosan/agarose hydrogel. By biasing a negative potential to a stainless wire (used as a pen) contacting the surface of the chitosan/agarose/ATH hydrogel, the locally generated pH change induced the color change of ATH and wrote programmed information on the hydrogel. We demonstrate the writing can be temporary in the hydrogel but stable when the hydrogel is dried. We further demonstrate that the written film is applicable for the detection of the spoilage of crucian fish. The reported electrochemical writing process provides a novel method for printing information on polysaccharide film and great potential for intelligent food packaging. Copyright © 2018 Elsevier Ltd. All rights reserved.

  9. Gelatin-Based Films and Coatings for Food Packaging Applications

    Directory of Open Access Journals (Sweden)

    Marina Ramos

    2016-09-01

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

  10. 75 FR 39699 - Sterigenics International, Inc.; Withdrawal of Food Additive Petition

    Science.gov (United States)

    2010-07-12

    ... DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration [Docket No. FDA-2004-F-0069... AGENCY: Food and Drug Administration, HHS. ACTION: Notice. SUMMARY: The Food and Drug Administration (FDA... radiation in the production of shelf stable foods, including multiple ingredient shelf stable foods. FOR...

  11. 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...

  12. 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.

  13. 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...

  14. 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.

  15. 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.

  16. 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...

  17. 21 CFR 182.70 - Substances migrating from cotton and cotton fabrics used in dry food packaging.

    Science.gov (United States)

    2010-04-01

    ... used in dry food packaging. 182.70 Section 182.70 Food and Drugs FOOD AND DRUG ADMINISTRATION... used in dry food packaging. Substances migrating to food from cotton and cotton fabrics used in dry food packaging that are generally recognized as safe for their intended use, within the meaning of...

  18. Mesoporous silica as carrier of antioxidant for food packaging materials

    Science.gov (United States)

    Buonocore, Giovanna Giuliana; Gargiulo, Nicola; Verdolotti, Letizia; Liguori, Barbara; Lavorgna, Marino; Caputo, Domenico

    2014-05-01

    Mesoporous silicas have been long recognized as very promising materials for the preparation of drug delivery systems. In this work SBA-15 mesoporous silica has been functionalized with amino-silane to be used as carrier of antioxidant compound in the preparation of active food packaging materials exhibiting tailored release properties. Active films have been prepared by loading the antioxidant tocopherol, the purely siliceous SBA-15 and the aminofunctionalized SBA-15 loaded with tocopherol into LDPE matrix trough a two-step process (mixing+extrusion). The aim of the present work is the study of the effect of the pore size and of the chemical functionality of the internal walls of the mesophase on the migration of tocopherol from active LDPE polymer films. Moreover, it has been proved that the addition of the active compound do not worsen the properties of the film such as optical characteristic and water vapor permeability, thus leading to the development of a material which could be favorably used mainly, but not exclusively, in the sector of food packaging.

  19. 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.

  20. 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...

  1. 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

  2. Evaluation of economic efficiency of process improvement in food packaging

    Directory of Open Access Journals (Sweden)

    Jana Hron

    2012-01-01

    Full Text Available In general, we make gains in process by the three fundamental ways. First, we define or redefine our process in a strategic sense. Second, once defined or redefined, we commence process operations and use process control methods to target and stabilize our process. Third, we use process improvement methods, as described in this paper, along with process control to fully exploit our process management and/or technology. Process improvement is focused primarily in our subprocesses and sub-subprocesses. Process leverage is the key to process improvement initiatives. This means that small improvements of the basic manufacturing operations can have (with the assumption of mass repetition of the operation a big impact on the functioning of the whole production unit. The complexity within even small organizations, in people, products, and processes, creates significant challenges in effectively and efficiently using these initiatives tools. In this paper we are going to place process purposes in the foreground and initiatives and tools in the background as facilitator to help accomplish process purpose. Initiatives and tools are not the ends we are seeking; result/outcomes in physical, economics, timeliness, and customer service performance matter. In the paper process boundaries (in a generic sense are set by our process purpose and our process definition. Process improvement is initiated within our existing process boundaries. For example, in a fast-food restaurant, if we define our cooking process around a frying technology, then we provide process improvements within our frying technology. On the other hand, if we are considering changing to a broiling technology, then we are likely faced with extensive change, impacting our external customers, and a process redefinition may be required. The result / aim of the paper are based on the example of the process improving of a food packaging quality. Specifically, the integration of two approaches

  3. 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.

  4. 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...

  5. 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.

  6. Nisin Migration in Shelf Stable, Tuna-Filled Tortillas During Storage

    Science.gov (United States)

    2014-09-22

    INGREDIENTS AND PROCESSING ..........................................................................4 2.4 TUNA WRAP STORAGE...Leung, 1986 and Taub, 2003), meat (Pavey, 1972; Powers, 1981; Yang, 1997 and Richardson, 1995), seafood (Dymsza, 1979), eggs (Richardson, 2008 and...Incorporation of Preservatives, such as nitrites and antioxidants. (4) Thermal pasteurization by baking. (5) Appropriate Packaging, such as the

  7. Fluorochemicals used in food packaging inhibit male sex hormone synthesis

    DEFF Research Database (Denmark)

    Rosenmai, Anna Kjerstine; Nielsen, F. K.; Pedersen, Mikael

    2013-01-01

    Polyfluoroalkyl phosphate surfactants (PAPS) are widely used in food contact materials (FCMs) of paper and board and have recently been detected in 57% of investigated materials. Human exposure occurs as PAPS have been measured in blood; however knowledge is lacking on the toxicology of PAPS. The....... Overall, these results demonstrate that fluorochemicals present in food packaging materials and their metabolites can affect steroidogenesis through decreased Bzrp and increased CYP19 gene expression leading to lower androgen and higher estrogen levels.......Polyfluoroalkyl phosphate surfactants (PAPS) are widely used in food contact materials (FCMs) of paper and board and have recently been detected in 57% of investigated materials. Human exposure occurs as PAPS have been measured in blood; however knowledge is lacking on the toxicology of PAPS....... The aim of this study was to elucidate the effects of six fluorochemicals on sex hormone synthesis and androgen receptor (AR) activation in vitro. Four PAPS and two metabolites, perfluorooctanoic acid (PFOA) and 8:2 fluorotelomer alcohol (8:2 FTOH) were tested. Hormone profiles, including eight steroid...

  8. Hybrid nanocellulose/nanoclay composites for food packaging applications

    DEFF Research Database (Denmark)

    Trifol Guzman, Jon

    ™ 30B) were prepared and evaluated for use in food packaging. It was determined that composites with CNF or CNC and clay led to a great reduction in the oxygen transmission rate (OTR)and the water vapour transmission rate (WVTR) (up to a 90% reduction in the OTR and 76% in theWVTR for PLA/CNF 5%/C30B 5...... to larger spherulite sizes, which had a more significant impacton water diffusion and transparency reduction but also showed an increased water sorption. Finally, it was found that cellulose nanofibers reduced water diffusion to an extent similar to C30B (21% vs.27%), while hybrid composites showed 49......% decrease, albeit CNF based composites showed increased water sorption (7% for PLA/CNF 1% composite and 9% for PLA/CNF 1%/C30B 1% when compared with neat PLA).The reduced diffusivity of the hybrid nanocomposites suggested that the material was promising for active packaging, since low diffusivity leads...

  9. 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...

  10. Nanocellulose fibers applied in PLA composites for food packaging applications

    DEFF Research Database (Denmark)

    Trifol Guzman, Jon; Garciad, A.; Mericer, C.

    Poly (lactic acid) (PLA) has long been advocated as one of the best candidates for bio-based food packaging, but low thermal stability, slow crystallization, high oxygen and water permeability are drawbacks that still limits the use of PLA in a broader range of applications.The goal...... of this research project has been to improve the permeability of PLA by use of nanocellulose or by combination of nanocellulose and nanoclay in PLA composites. The cellulose nanofibers (CNF) were extracted from sisal fibers using an optimized up-scalable three-step chemical protocol. Composites with both CNF...... properties of PLA. In particular 1 wt% of CNF and NC resulted in a 63% of reduction on the oxygen transmission rate and a 57% on the water vapor transmission rate, while a 5 wt% PLA/CNF/NC resulted in a 89% and a 75% of decrease respectively....

  11. 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

  12. Defining the Growth/No-Growth Boundary for Listeria monocytogenes in Shelf Stable Pocket Sandwiches

    Science.gov (United States)

    2008-12-01

    Contractor: THE CENTER FOR ADVANCED FOOD TECHNOLOGY The School of Enviromental and Biological Science Rutgers, The State University of New Jersey...University of New Jersey The Center for Advanced Food Technology School of Enviromental and Biological Sciences New Brunswick, NJ 08903 FTR 209

  13. Development of shelf-stable radiation processed Ready-to-Cook (RTC) Indian vegetables

    International Nuclear Information System (INIS)

    Sharma, J.; Chatterjee, S.; Gupta, S.; Kumar, Vivekanand; Variyar, P.S.; Sharma, A.

    2009-01-01

    Use of radiation processing in combination with packaging and low temperature storage aided in extending shelf-life of RTC Indian vegetables without affecting their organoleptic and sensory quality. An extension in shelf-life of 15 days in case of RTC french beans and pumpkin and in RTC ash gourd and drumstick of 8 and 5 days respectively was achieved when cling wrapped, irradiated at a dose of 2 kGy and stored at 10 deg C. (author)

  14. 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.

  15. 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,...

  16. 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 ...

  17. Fluorochemicals used in food packaging inhibit male sex hormone synthesis

    Energy Technology Data Exchange (ETDEWEB)

    Rosenmai, A.K., E-mail: akjro@food.dtu.dk [Division of Toxicology and Risk Assessment, National Food Institute, Technical University of Denmark, DK-2860 Søborg (Denmark); Nielsen, F.K. [Section of Toxicology, Department of Pharmacy, Faculty of Health and Medical Sciences, University of Copenhagen, DK-2100 Copenhagen (Denmark); Pedersen, M. [Division of Food Chemistry, National Food Institute, Technical University of Denmark, DK-2860 Søborg (Denmark); Hadrup, N. [Division of Toxicology and Risk Assessment, National Food Institute, Technical University of Denmark, DK-2860 Søborg (Denmark); Trier, X. [Division of Food Chemistry, National Food Institute, Technical University of Denmark, DK-2860 Søborg (Denmark); Christensen, J.H. [Department of Basic Sciences and Environment, Faculty of Life Sciences, University of Copenhagen, DK-1871 Frederiksberg C. (Denmark); Vinggaard, A.M. [Division of Toxicology and Risk Assessment, National Food Institute, Technical University of Denmark, DK-2860 Søborg (Denmark)

    2013-01-01

    Polyfluoroalkyl phosphate surfactants (PAPS) are widely used in food contact materials (FCMs) of paper and board and have recently been detected in 57% of investigated materials. Human exposure occurs as PAPS have been measured in blood; however knowledge is lacking on the toxicology of PAPS. The aim of this study was to elucidate the effects of six fluorochemicals on sex hormone synthesis and androgen receptor (AR) activation in vitro. Four PAPS and two metabolites, perfluorooctanoic acid (PFOA) and 8:2 fluorotelomer alcohol (8:2 FTOH) were tested. Hormone profiles, including eight steroid hormones, generally showed that 8:2 diPAPS, 8:2 monoPAPS and 8:2 FTOH led to decreases in androgens (testosterone, dehydroepiandrosterone, and androstenedione) in the H295R steroidogenesis assay. Decreases were observed for progesterone and 17-OH-progesterone as well. These observations indicated that a step prior to progestagen and androgen synthesis had been affected. Gene expression analysis of StAR, Bzrp, CYP11A, CYP17, CYP21 and CYP19 mRNA showed a decrease in Bzrp mRNA levels for 8:2 monoPAPS and 8:2 FTOH indicating interference with cholesterol transport to the inner mitochondria. Cortisol, estrone and 17β-estradiol levels were in several cases increased with exposure. In accordance with these data CYP19 gene expression increased with 8:2 diPAPS, 8:2 monoPAPS and 8:2 FTOH exposures indicating that this is a contributing factor to the decreased androgen and the increased estrogen levels. Overall, these results demonstrate that fluorochemicals present in food packaging materials and their metabolites can affect steroidogenesis through decreased Bzrp and increased CYP19 gene expression leading to lower androgen and higher estrogen levels. -- Highlights: ► Fluorochemicals found in 57% of paper and board food packaging were tested. ► Collectively six fluorochemicals were tested for antiandrogenic potential in vitro. ► Three out of six tested fluorochemicals inhibited

  18. 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...

  19. 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.

  20. 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.

  1. 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.

  2. 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.

  3. The influence of the WIC food package changes on the retail food environment in New Orleans.

    Science.gov (United States)

    Rose, Donald; O'Malley, Keelia; Dunaway, Lauren Futrell; Bodor, J Nicholas

    2014-01-01

    To examine the effect of the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) food package changes on availability of healthy foods in small stores. Pre-post comparison group design with repeat in-store observations. New Orleans. Small stores (n = 102; 77% of total) were visited in 2009. Of these, 91% were observed again in 2010, including both WIC (n = 27) and non-WIC (n = 66) stores. The 2009 WIC food package changes to include healthier foods. Change in store availability of fruits, vegetables, lower-fat milks, whole wheat bread, and brown rice. Change in number of varieties and shelf length of fruits and vegetables. Difference-in-differences analysis using logit models for change in availability and regression models for change in number of varieties or shelf length. The WIC stores were more likely to improve availability of lower-fat milks than non-WIC stores (adjusted odds ratio, 5.0, 95% confidence interval, 1.2-21.0). An even greater relative improvement was seen with whole grains. The WIC stores showed a relative increase in number of varieties of fresh fruits (0.9 ± 0.3; P New Orleans. Similar changes throughout the country could have a significant impact on neighborhood food environments. Copyright © 2014 Society for Nutrition Education and Behavior. Published by Elsevier Inc. All rights reserved.

  4. 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

  5. 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...

  6. 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®

  7. Stored product mites (Acari: Astigmata) infesting food in various types of packaging.

    Science.gov (United States)

    Hubert, Jan; Nesvorna, Marta; Volek, Vlado

    2015-02-01

    From 2008 to 2014, stored product mites have been reported from prepackaged dried food on the market in the Czech Republic. The infestation was by Carpoglyphus lactis (L.) in dried fruits and Tyrophagus putrescentiae (Schrank) in dog feed. The infestation is presumably caused by poor protection of the packages. We compared various packaging methods for their resistance to mites using dried apricots and dog feed in laboratory experiments. The trial packages included nine different plastic films, monofilm, duplex and triplex, and one type of plastic cup (ten replicates per packaging type). All packaging materials are available on the Czech market for dried food products. The samples of dried food were professionally packed in a factory and packaged dried apricots were exposed to C. lactis and dog food to T. putrescentiae. After 3 months of exposure, the infestation and mite density of the prepackaged food was assessed. Mites were found to infest six types of packages. Of the packaging types with mites, 1-5 samples were infested and the maximum abundance was 1,900 mites g(-1) of dried food. Mites entered the prepackaged food by faulty sealing. Inadequate sealing is suggested to be the major cause of the emerged infestation of dried food.

  8. 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...

  9. Direct catalytic trifluoromethylthiolation of boronic acids and alkynes employing electrophilic shelf-stable N-(trifluoromethylthio)phthalimide.

    Science.gov (United States)

    Pluta, Roman; Nikolaienko, Pavlo; Rueping, Magnus

    2014-02-03

    A new and safe method for the synthesis of N-(trifluoromethylthio)phthalimide, a convenient and shelf-stable reagent for the direct trifluoromethylthiolation, has been developed. N-(Trifluoromethylthio)phthalimide can be used as an electrophilic source of F3 CS(+) and reacts readily with boronic acids and alkynes under copper catalysis. The utility of CF3 S-containing molecules as biologically active agents, the mild reaction conditions employed, and the high tolerance of functional groups demonstrate the potential of this new methodology to be widely applied in organic synthesis as well as industrial pharmaceutical and agrochemical research and development. Copyright © 2014 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

  10. [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.

  11. Biocidal packaging for pharmaceuticals, foods, and other perishables.

    Science.gov (United States)

    Larson, Alyssa M; Klibanov, Alexander M

    2013-01-01

    Many consumer goods must be protected from bacterial and fungal colonization to ensure their integrity and safety. By making these items' packaging biocidal, the interior environment can be preserved from microbial spoilage without altering the products themselves. Herein we briefly review this concept, referred to as active packaging, and discuss existing methods for constructing active packaging systems. They are based on either packaging materials that release biocides or those that are themselves intrinsically biocidal (or biostatic), with numerous variations within each category.

  12. 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.

  13. 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.)

  14. 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/...

  15. 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...

  16. 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.

  17. [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.

  18. Migration kinetics of four photo-initiators from paper food packaging to solid food simulants.

    Science.gov (United States)

    Cai, Huimei; Ji, Shuilin; Zhang, Juzhou; Tao, Gushuai; Peng, Chuanyi; Hou, Ruyan; Zhang, Liang; Sun, Yue; Wan, Xiaochun

    2017-09-01

    The migration behaviour of four photo-initiators (BP, EHA, MBP and Irgacure 907) was studied by 'printing' onto four different food-packaging materials (Kraft paper, white cardboard, Polyethylene (PE)-coated paper and composite paper) and tracking movement into the food simulant: Tenax-TA (porous polymer 2,6-diphenyl furan resin). The results indicated that the migration of the photo-initiators was related to the molecular weight and log K o/w of each photo-initiator. At different temperatures, the migration rates of the photo-initiators were different in papers with different thicknesses. The amount of each photo-initiator found in the food was closely related to the food matrix. The Weibull model was used to predict the migration load into the food simulants by calculating the parameters τ and β and determining the relationship of the two parameters with temperature and paper thickness. The established Weibull model was then used to predict the migration of each photo-initiator with respect to different foods. A two-parameter Weibull model fitted the actual situation, with some deviation from the actual migration amount.

  19. 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.

  20. 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.

  1. 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...

  2. 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...

  3. 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.

  4. New technical design of food packaging makes the opening process easier for patients with hand disorders.

    Science.gov (United States)

    Hensler, Stefanie; Herren, Daniel B; Marks, Miriam

    2015-09-01

    Opening packaged food is a complex daily activity carried out worldwide. Peelable packaging, as used for cheese or meat, causes real problems for many consumers, especially elderly people and those with hand disorders. Our aim was to investigate the possibility of producing meat packaging that is easier for patients with hand disorders to open. One hundred patients with hand osteoarthritis were asked to open a meat package currently available in supermarkets (Type A) and a modified, newly designed version (Type B), and rate their experiences with a consumer satisfaction index (CSI). The mean CSI of the Type B packs was 68.9%, compared with 41.9% for Type A (p food packages that afford greater consumer satisfaction. Such future packaging would benefit not only people with hand disorders but also the population as a whole. Copyright © 2015 Elsevier Ltd and The Ergonomics Society. All rights reserved.

  5. 77 FR 75187 - Certain Food Containers, Cups, Plates, Cutlery, and Related Items and Packaging Thereof...

    Science.gov (United States)

    2012-12-19

    ... INTERNATIONAL TRADE COMMISSION [Investigation No. 337-TA-835] Certain Food Containers, Cups, Plates, Cutlery, and Related Items and Packaging Thereof; Commission Determination Not To Review an... containers, cups, plates, cutlery, and related items and packaging thereof by reason of infringement of U.S...

  6. Quality and safety aspects of reusable plastic food packaging materials : influence of reuse on intrinsic properties

    NARCIS (Netherlands)

    Jetten, J.; Kruijf, N. de

    2002-01-01

    The aim of the project was to develop a comprehensive package of quality assurance criteria for use by the industry and by regulatory authorities to ensure the quality and safety-in-use (sensory, microbiological and chemical safety) of reused plastics for food packaging. The paper describes the

  7. 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

  8. 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...

  9. Non-Foil High Barrier Food Packaging Materials for Human Centered Spacecrafts, Phase I

    Data.gov (United States)

    National Aeronautics and Space Administration — This project aims to develop food packaging technologies for extending shelf-live toward maintaining healthy diet and psychological well being of the space crew. The...

  10. 21 CFR 101.2 - Information panel of package form food.

    Science.gov (United States)

    2010-04-01

    ... other than the exemptions created by § 1.24(a)(5) (ii) and (v) of this chapter and the label shall bear... identity. (2) Individual serving-size packages of food served with meals in restaurants, institutions, and...

  11. Nanomaterials-Based Water and Moisture Impermeable Barrier for Food Packaging, Phase I

    Data.gov (United States)

    National Aeronautics and Space Administration — The goal of this project is to develop flexible food packaging materials with an effective barrier against oxygen and moisture. This technology will build on sol-gel...

  12. 78 FR 1881 - Certain Food Waste Disposers and Components and Packaging Thereof; Notice of the Commission's...

    Science.gov (United States)

    2013-01-09

    ... INTERNATIONAL TRADE COMMISSION [Investigation No. 337-TA-838] Certain Food Waste Disposers and Components and Packaging Thereof; Notice of the Commission's Determination Not To Review Initial Determinations Granting Complainant's Motions To Partially Terminate the Investigation and To Withdraw the...

  13. Effect of water and gluten on physico-chemical properties and stability of ready to eat shelf-stable pasta.

    Science.gov (United States)

    Diantom, Agoura; Carini, Eleonora; Curti, Elena; Cassotta, Fabrizio; D'Alessandro, Alessandro; Vittadini, Elena

    2016-03-15

    A multi-analytical and multi-dimensional approach was used to investigate the effect of moisture and gluten on physico-chemical properties of shelf-stable ready to eat (RTE) pasta. Moisture and frozen water contents were not affected by formulation nor storage time. Hardness and retrograded amylopectin significantly increased during storage in all samples, more markedly in pasta with the lowest moisture content. Higher amounts of water and gluten reduced pasta hardening and contributed to control RTE pasta quality. (1)H FID became steeper in all samples during storage, but no effect of high moisture and gluten levels was observed on the mobility of these protons. Three proton T2 populations were observed (population C, population D and population E). Population C and D were not resolved during all storage. (1)H T2 relaxation time of the most abundant population (population E) shifted to shorter times and the amount of protons increased during storage, more importantly in the samples with lower moisture and gluten content. Copyright © 2015 Elsevier Ltd. All rights reserved.

  14. Inorganic-organic hybrid polymers for food packaging

    CSIR Research Space (South Africa)

    Kesavan Pillai, Sreejarani

    2015-09-01

    Full Text Available packaging application. Numerous hybrid inorganic-organic materials have been developed using low temperature sol-gel chemistry, which enables the tailoring of the nanostructure and the resulting material is often multifunctional, offering a wide range...

  15. Active Bilayer PE/PCL Films for Food Packaging Modified with Zinc Oxide and Casein

    OpenAIRE

    Rešček, Ana; Kratofil Krehula, Ljerka; Katančić, Zvonimir; Hrnjak-Murgić, Zlata

    2015-01-01

    This paper studies the properties of active polymer food packaging bilayer polyethylene/polycaprolactone (PE/PCL) films. Such packaging material consists of primary PE layer coated with thin film of PCL coating modified with active component (zinc oxide or zinc oxide/casein complex) with intention to extend the shelf life of food and to maintain the quality and health safety. The influence of additives as active components on barrier, mechanical, thermal and antimicrobial properties of such m...

  16. 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...

  17. Food Packaging and Bisphenol A and Bis(2-Ethyhexyl) Phthalate Exposure: Findings from a Dietary Intervention

    OpenAIRE

    Rudel, Ruthann A.; Gray, Janet M.; Engel, Connie L.; Rawsthorne, Teresa W.; Dodson, Robin E.; Ackerman, Janet M.; Rizzo, Jeanne; Nudelman, Janet L.; Brody, Julia Green

    2011-01-01

    Background: Bisphenol A (BPA) and bis(2-ethylhexyl) phthalate (DEHP) are high-production-volume chemicals used in plastics and resins for food packaging. They have been associated with endocrine disruption in animals and in some human studies. Human exposure sources have been estimated, but the relative contribution of dietary exposure to total intake has not been studied empirically. Objectives: To evaluate the contribution of food packaging to exposure, we measured urinary BPA and phthalate...

  18. 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...

  19. 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.

  20. 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.

  1. 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.

  2. 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

  3. 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.

  4. 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...

  5. 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.

  6. Production Method that Leads to TiO2 Nanofibrous Structure Usable in Food Packaging

    Directory of Open Access Journals (Sweden)

    Kovář Radovan

    2016-12-01

    Full Text Available Burned inorganic nanofibers most often occur in the nature in two forms: rutile and anatase. Today, the production of rutile is about to end, while anatase provides more application possibilities. The resulting fiber structure is determined by calcination. It is necessary to find the optimal temperature as well as time, during which the fibers must withstand temperature load. For such method of calcination, it is necessary to create a special design of continuous furnace. Anatase has application in food packaging. Packages containing anatase are used for: food safety, improved packaging for spoilage reduction, sensors for detection of pathogens and spoilage, disinfectants and antimicrobial surfaces.

  7. 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.

  8. 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

  9. Appearance Matters: Neural Correlates of Food Choice and Packaging Aesthetics

    NARCIS (Netherlands)

    Laan, van der L.N.; Ridder, de D.T.D.; Viergever, M.A.; Smeets, P.A.M.

    2012-01-01

    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

  10. Trends in food packaging: Arising opportunities and shifting demands

    NARCIS (Netherlands)

    Gerding, T.K.; Rijk, M.A.H.; Jetten, J.; Berg, F. van den; Kruijf, N. de

    1996-01-01

    Packaging foodstuffs is a dynamic process which continually has to respond to the changes in supply and demand which are the result of adaptations to the varying demands of the consumer, changes in retail practices, technological innovations, new materials and developments in legislation, especially

  11. Cashew gum and gelatin blend for food packaging application

    Science.gov (United States)

    Cashew gum (CG) and gelatin (G) films were developed using the casting method and response surface methodology. The objective was produce packaging films from CG/G blends that exhibit effective barrier properties. A study of zeta potential versus pH was first carried out to determine the isoelectric...

  12. Package

    Directory of Open Access Journals (Sweden)

    Arsić Zoran

    2013-01-01

    Full Text Available It is duty of the seller to pack the goods in a manner which assures their safe arrival and enables their handling in transit and at the place of destination. The problem of packing is relevant in two main respects. First of all the buyer is in certain circumstances entitled to refuse acceptance of the goods if they are not properly packed. Second, the package is relevant to calculation of price and freight based on weight. In the case of export trade, the package should conform to the legislation in the country of destination. The impact of package on environment is regulated by environment protection regulation of Republic if Serbia.

  13. 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

  14. 76 FR 81363 - Temperature-Indicating Devices; Thermally Processed Low-Acid Foods Packaged in Hermetically...

    Science.gov (United States)

    2011-12-28

    ... amended FDA's regulations for thermally processed low-acid foods packaged in hermetically sealed... DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration 21 CFR Part 113 [Docket No. FDA-2007-N-0265] (formerly 2007N-0026) Temperature-Indicating Devices; Thermally Processed Low-Acid...

  15. 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...

  16. Certified reference materials for food packaging specific migration tests: development, validation and modelling

    NARCIS (Netherlands)

    Stoffers, N.H.

    2005-01-01

    Keywords:certified reference materials; diffusion; food contact materials; food packaging; laurolactam; migration modelling; nylon; specific migration This thesis compiles several research topics

  17. 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 ...

  18. 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.

  19. 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.

  20. 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

  1. 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.

  2. 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.

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

    Science.gov (United States)

    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

    2016-04-20

    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 and oxygen barrier properties compared to many petroleum-derived ones. A key challenge is, therefore, to simultaneously enhance both the water vapor and oxygen barrier properties of the PLA food packaging. To address this issue, we design a sandwich-architectured PLA-graphene composite film, which utilizes an impermeable reduced graphene oxide (rGO) as the core barrier and commercial PLA films as the outer protective encapsulation. The synergy between the barrier and the protective encapsulation results in a significant 87.6% reduction in the water vapor permeability. At the same time, the oxygen permeability is reduced by two orders of magnitude when evaluated under both dry and humid conditions. The excellent barrier properties can be attributed to the compact lamellar microstructure and the hydrophobicity of the rGO core barrier. Mechanistic analysis shows that the large rGO lateral dimension and the small interlayer spacing between the rGO sheets have created an extensive and tortuous diffusion pathway, which is up to 1450-times the thickness of the rGO barrier. In addition, the sandwiched architecture has imbued the PLA-rGO composite film with good processability, which increases the manageability of the film and its competency to be tailored. Simulations using the PLA-rGO composite food packaging film for edible oil and potato chips also exhibit at least eight-fold extension in the shelf life of these oxygen and moisture sensitive food products. Overall, these qualities have demonstrated the high potential of a sandwich-architectured PLA-graphene composite film for food packaging applications.

  4. 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...

  5. 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.

  6. 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.

  7. Silver nanoparticles in polymeric matrices for fresh food packaging

    Directory of Open Access Journals (Sweden)

    Marilena Carbone

    2016-10-01

    In this mini review, the most recent studies are reported on protection of meat, fruit and dairy products against the most common food pathogens by AgNPs-doped non-degradable and edible polymers and oils are reported.

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

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

    As with tobacco, marketing plays a key role in the obesity epidemic. ... This research will support policymakers in their efforts to regulate food marketing in Guatemala ... IWRA/IDRC webinar on climate change and adaptive water management.

  9. THE IMPACT OF FOOD PACKAGE INFORMATION IN GUDING CONSUMER CHOICES

    Directory of Open Access Journals (Sweden)

    Maria GRIGORAS

    2017-06-01

    Full Text Available The modern consumer has become more attentive when taking the decision to purchase food due to the controversies in the food industry, the impact of social media and more intense relationship between consumed products and health. The nutritional information on the label has become an important element guiding the successful choice of food products. Thus, the consumer tries to process this information based on his intellectual and financial resources. This research aims to determine the degree of comprehensibility of the information displayed on food labels, to evaluate its nutritional profile and to highlight a possible antithesis of the perceived favourable image and the nutritional value “de facto” of those goods. In order to implement this approach there were conducted exploratory marketing researches, using the questionnaire and the method SAIN-LIM.

  10. RETAIL READY PACKAGING – WHAT'S IN IT FOR FOOD MANUFACTURERS?

    OpenAIRE

    Davor Dujak; Martina Ferencic; Jelena Franjkovic

    2014-01-01

    Process of concentration in retail market, as well in Croatia as in other European countries, has insured for retailers stronger negotiating position in fast moving consumer goods supply chain, especially in food chain. Retailers have initiated retail supply chain management - a lot of different cost efficiency processes in food supply chain which they were able to force with their suppliers, usually with the absence of an equitable distribution of savings that this collaboration enables. One...

  11. 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.

  12. 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

  13. 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.

  14. 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.

  15. 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.

  16. 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.

  17. 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.

  18. 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.

  19. 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.

  20. Development of a new modelling tool (FACET) to assess exposure to chemical migrants from food packaging.

    Science.gov (United States)

    Oldring, P K T; O'Mahony, C; Dixon, J; Vints, M; Mehegan, J; Dequatre, C; Castle, L

    2014-01-01

    The approach used to obtain European Union-wide data on the usage and concentration of substances in different food packaging materials is described. Statistics were collected on pack sizes and market shares for the different materials used to package different food groups. The packaging materials covered were plastics (both flexible and rigid), metal containers, light metal packaging, paper and board, as well as the adhesives and inks used on them. An explanation as to how these data are linked in various ways in the FACET exposure modelling tool is given as well as an overview of the software along with examples of the intermediate tables of data. The example of bisphenol A (BPA), used in resins that may be incorporated into some coatings for canned foodstuffs, is used to illustrate how the data in FACET are combined to produce concentration distributions. Such concentration distributions are then linked probabilistically to the amounts of each food item consumed, as recorded in national food consumption survey diaries, in order to estimate exposure to packaging migrants. Estimates of exposure are at the level of the individual consumer and thus can be expressed for various percentiles of different populations and subpopulations covered by the national dietary surveys.

  1. Detection of seal contamination in heat-sealed food packaging based on active infrared thermography

    Science.gov (United States)

    D'huys, Karlien; Saeys, Wouter; De Ketelaere, Bart

    2015-05-01

    In the food industry packaging is often applied to protect the product from the environment, assuring quality and safety throughout shelf life if properly performed. Packaging quality depends on the material used and the closure (seal). The material is selected based on the specific needs of the food product to be wrapped. However, proper closure of the package is often harder to achieve. One problem possibly jeopardizing seal quality is the presence of food particles between the seal. Seal contamination can cause a decreased seal strength and thus an increased packaging failure risk. It can also trigger the formation of microchannels through which air and microorganisms can enter and spoil the enclosed food. Therefore, early detection and removal of seal-contaminated packages from the production chain is essential. In this work, a pulsed-type active thermography method using the heat of the sealing bars as an excitation source was studied for detecting seal contamination. The cooling profile of contaminated seals was recorded. The detection performance of four processing methods (based on a single frame, a fit of the cooling profile, pulsed phase thermography and a matched filter) was compared. High resolution digital images served as a reference to quantify contamination. The lowest detection limit (equivalent diameter of 0.63 mm) and the lowest processing time (0.42 s per sample) were obtained for the method based on a single frame. Presumably, practical limitations in the recording stage prevented the added value of active thermography to be fully reflected in this application.

  2. Food packaging and bisphenol A and bis(2-ethyhexyl) phthalate exposure: findings from a dietary intervention.

    Science.gov (United States)

    Rudel, Ruthann A; Gray, Janet M; Engel, Connie L; Rawsthorne, Teresa W; Dodson, Robin E; Ackerman, Janet M; Rizzo, Jeanne; Nudelman, Janet L; Brody, Julia Green

    2011-07-01

    Bisphenol A (BPA) and bis(2-ethylhexyl) phthalate (DEHP) are high-production-volume chemicals used in plastics and resins for food packaging. They have been associated with endocrine disruption in animals and in some human studies. Human exposure sources have been estimated, but the relative contribution of dietary exposure to total intake has not been studied empirically. To evaluate the contribution of food packaging to exposure, we measured urinary BPA and phthalate metabolites before, during, and after a "fresh foods" dietary intervention. We selected 20 participants in five families based on self-reported use of canned and packaged foods. Participants ate their usual diet, followed by 3 days of "fresh foods" that were not canned or packaged in plastic, and then returned to their usual diet. We collected evening urine samples over 8 days in January 2010 and composited them into preintervention, during intervention, and postintervention samples. We used mixed-effects models for repeated measures and Wilcoxon signed-rank tests to assess change in urinary levels across time. Urine levels of BPA and DEHP metabolites decreased significantly during the fresh foods intervention [e.g., BPA geometric mean (GM), 3.7 ng/mL preintervention vs. 1.2 ng/mL during intervention; mono-(2-ethyl-5-hydroxy hexyl) phthalate GM, 57 ng/mL vs. 25 ng/mL]. The intervention reduced GM concentrations of BPA by 66% and DEHP metabolites by 53-56%. Maxima were reduced by 76% for BPA and 93-96% for DEHP metabolites. BPA and DEHP exposures were substantially reduced when participants' diets were restricted to food with limited packaging.

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

    African Journals Online (AJOL)

    Journal of Food Technology in Africa. Journal Home · ABOUT THIS JOURNAL · Advanced Search · Current Issue · Archives · Journal Home > Vol 5, No 1 (2000) >. Log in or Register to get access to full text downloads. Username, Password, Remember me, or Register · Download this PDF file. The PDF file you selected ...

  4. Successful new product development in the food packaging industry ...

    African Journals Online (AJOL)

    International Journal of Engineering, Science and Technology ... In the context of the food industry, process and product innovations are usually the ... The analysis is proposed in the form of a case study-based research, which was carried out ...

  5. 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.

  6. 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.

  7. 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

  8. 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

  9. Food-processing, packaging and irradiation/preservation

    International Nuclear Information System (INIS)

    Tripathi, Jyothi

    2017-01-01

    The present talk describes the major projects being carried out in FFACS during last few years. One of the major aims of the section is development of ready-to-cook (RTC) vegetables and ready-to-eat (RTE) fruits with improved shelf life using radiation processing. RTC vegetables and fruits (French beans, ash gourd, drumstick, pumpkin, cabbage, cauliflower and pomegranate having shelf life of 2-3 days at 10 °C) with enhanced shelf life (up to 21 days at 10°C) were developed using radiation treatment. The developed products were far superior as compared to the corresponding control samples with respect to sensory and microbial quality during the intended storage period. The findings have helped the food industry in adoption of food irradiation technology. The products developed are now being taken up by HyperCITY Retail (India) Ltd. for sale on their shelves

  10. 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...

  11. Nanotechnology for the Solid Waste Reduction of Military Food Packaging

    Science.gov (United States)

    2015-02-01

    contains the following: Penne Pasta, Pretzel, Seasoning Blend, Toaster Pastry, Beef Snack, French Vanilla and Mocha Cappuccino, Lemon Tea, Accessory C...30 31.8 7.3 13.6 110 Chow Line 0 2.8 17.9 41.5 25.5 4.7 7.5 106 other (write in) N bring my own food 11 local cuisine 3

  12. Package design and nutritional profile of foods targeted at children in supermarkets in Montevideo, Uruguay.

    Science.gov (United States)

    Giménez, Ana; Saldamando, Luis de; Curutchet, María Rosa; Ares, Gastón

    2017-06-12

    Marketing of unhealthy products has been identified as one of the main characteristics of the food environment that negatively affects children's eating patterns. Restrictions on advertising of unhealthy foods to children have already been imposed in different countries. However, marketing strategies are not limited to broadcast and digital advertising, but also include package design. In this context, the current study aimed to describe the food products targeted at children and sold in supermarkets in Montevideo, Uruguay, in terms of package design and nutrient profile. Two supermarkets in Montevideo were selected for data collection. In each supermarket, all products targeted at children were identified. Products were analyzed in terms of package design and nutritional profile, considering the Pan American Health Organization Nutrient Profile Model. A total of 180 unique products were identified, which included a wide range of product categories. The great majority of the products corresponded to ultra-processed products with excessive amounts of sodium, free sugars, total fat, saturated fat, and/or trans fat, which are not recommended for frequent consumption. Several marketing strategies were identified in the design of packages to attract children's attention and drive their preferences. The most common strategies were the inclusion of cartoon characters, bright colors, childish lettering, and a wide range of claims related to health and nutrition, as well as the products' sensory and hedonic characteristics. The study's findings provide additional evidence on the need to regulate packaging of products targeted at children.

  13. Package design and nutritional profile of foods targeted at children in supermarkets in Montevideo, Uruguay

    Directory of Open Access Journals (Sweden)

    Ana Giménez

    Full Text Available Abstract: Marketing of unhealthy products has been identified as one of the main characteristics of the food environment that negatively affects children’s eating patterns. Restrictions on advertising of unhealthy foods to children have already been imposed in different countries. However, marketing strategies are not limited to broadcast and digital advertising, but also include package design. In this context, the current study aimed to describe the food products targeted at children and sold in supermarkets in Montevideo, Uruguay, in terms of package design and nutrient profile. Two supermarkets in Montevideo were selected for data collection. In each supermarket, all products targeted at children were identified. Products were analyzed in terms of package design and nutritional profile, considering the Pan American Health Organization Nutrient Profile Model. A total of 180 unique products were identified, which included a wide range of product categories. The great majority of the products corresponded to ultra-processed products with excessive amounts of sodium, free sugars, total fat, saturated fat, and/or trans fat, which are not recommended for frequent consumption. Several marketing strategies were identified in the design of packages to attract children’s attention and drive their preferences. The most common strategies were the inclusion of cartoon characters, bright colors, childish lettering, and a wide range of claims related to health and nutrition, as well as the products’ sensory and hedonic characteristics. The study’s findings provide additional evidence on the need to regulate packaging of products targeted at children.

  14. 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.

  15. Fruit-related terms and images on food packages and advertisements affect children's perceptions of foods' fruit content.

    Science.gov (United States)

    Heller, Rebecca; Martin-Biggers, Jennifer; Berhaupt-Glickstein, Amanda; Quick, Virginia; Byrd-Bredbenner, Carol

    2015-10-01

    To determine whether food label information and advertisements for foods containing no fruit cause children to have a false impression of the foods' fruit content. In the food label condition, a trained researcher showed each child sixteen different food label photographs depicting front-of-food label packages that varied with regard to fruit content (i.e. real fruit v. sham fruit) and label elements. In the food advertisement condition, children viewed sixteen, 30 s television food advertisements with similar fruit content and label elements as in the food label condition. After viewing each food label and advertisement, children responded to the question 'Did they use fruit to make this?' with responses of yes, no or don't know. Schools, day-care centres, after-school programmes and other community groups. Children aged 4-7 years. In the food label condition, χ 2 analysis of within fruit content variation differences indicated children (n 58; mean age 4·2 years) were significantly more accurate in identifying real fruit foods as the label's informational load increased and were least accurate when neither a fruit name nor an image was on the label. Children (n 49; mean age 5·4 years) in the food advertisement condition were more likely to identify real fruit foods when advertisements had fruit images compared with when no image was included, while fruit images in advertisements for sham fruit foods significantly reduced accuracy of responses. Findings suggest that labels and advertisements for sham fruit foods mislead children with regard to the food's real fruit content.

  16. Research on food healthiness : Supporting decisions on public health, package design, and everyday consumption situations

    OpenAIRE

    Yarar, Nadine

    2017-01-01

    Food marketing can be used as a means to combat the current obesity epidemic by increasing the healthiness of a consumer’s diet. The negative and positive influence of marketing practices on food intake has been investigated for advertisement via traditional (media) and modern (online, in-store, events, etc.) channels, branding campaigns, or product placement. Another increasingly applied, yet underresearched marketing tool to communicate with consumers is product packaging. Therefore, this c...

  17. Integration of Product, Package, Process, and Environment: A Food System Optimization

    Science.gov (United States)

    Cooper, Maya R.; Douglas, Grace L.

    2015-01-01

    The food systems slated for future NASA missions must meet crew nutritional needs, be acceptable for consumption, and use resources efficiently. Although the current food system of prepackaged, moderately stabilized food items works well for International Space Station (ISS) missions, many of the current space menu items do not maintain acceptability and/or nutritive value beyond 2 years. Longer space missions require that the food system can sustain the crew for 3 to 5 years without replenishment. The task "Integration of Product, Package, Process, and Environment: A Food System Optimization" has the objective of optimizing food-product shelf life for the space-food system through product recipe adjustments, new packaging and processing technologies, and modified storage conditions. Two emergent food processing technologies were examined to identify a pathway to stable, wet-pack foods without the detrimental color and texture effects. Both microwave-assisted thermal sterilization (MATS) and pressure-assisted thermal stabilization (PATS) were evaluated against traditional retort processing to determine if lower heat inputs during processing would produce a product with higher micronutrient quality and longer shelf life. While MATS products did have brighter color and better texture initially, the advantages were not sustained. The non-metallized packaging film used in the process likely provided inadequate oxygen barrier. No difference in vitamin stability was evident between MATS and retort processed foods. Similarly, fruit products produced using PATS showed improved color and texture through 3 years of storage compared to retort fruit, but the vitamin stability was not improved. The final processing study involved freeze drying. Five processing factors were tested in factorial design to assess potential impact of each to the quality of freeze-dried food, including the integrity of the microstructure. The initial freezing rate and primary freeze drying

  18. 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.

  19. Characterization and antimicrobial properties of food packaging methylcellulose films containing stem extract of Ginja cherry.

    Science.gov (United States)

    Campos, Débora; Piccirillo, Clara; Pullar, Robert C; Castro, Paula Ml; Pintado, Maria M E

    2014-08-01

    Food contamination and spoilage is a problem causing growing concern. To avoid it, the use of food packaging with appropriate characteristics is essential; ideally, the packaging should protect food from external contamination and exhibit antibacterial properties. With this aim, methylcellulose (MC) films containing natural extracts from the stems of Ginja cherry, an agricultural by-product, were developed and characterized. The antibacterial activity of films was screened by the disc diffusion method and quantified using the viable cell count assay. The films inhibited the growth of both Gram-positive and Gram-negative strains (Listeria innocua, methicillin-sensitive Staphylococcus aureus, methicillin-resistant S. aureus, Salmonella Enteritidis, Escherichia coli). For the films with lower extract content, effectiveness against the microorganisms depended on the inoculum concentration. Scanning electron microscope images of the films showed that those containing the extracts had a smooth and continuous structure. UV-visible spectroscopy showed that these materials do not transmit light in the UV. This study shows that MC films containing agricultural by-products, in this case Ginja cherry stem extract, could be used to prevent food contamination by relevant bacterial strains and degradation by UV light. Using such materials in food packaging, the shelf life of food products could be extended while utilizing an otherwise wasted by-product. © 2013 Society of Chemical Industry.

  20. Food Preparation: An Instructional Package with Adaptations for Visually Impaired Individuals.

    Science.gov (United States)

    Crawford, Glinda B.; And Others

    This instructional package, developed for the home economics teacher of mainstreamed visually impaired students, provides food preparation lesson plans appropriate for the junior high level. First, teacher guidelines are given, including characteristics of the visually impaired, orienting such students to the classroom, orienting class members to…

  1. Predictive modelling of migration from packaging materials into food products for regulatory purposes

    NARCIS (Netherlands)

    Helmroth, E.; Rijk, R.; Dekker, M.; Jongen, W.

    2002-01-01

    Migration of low-molecular weight compounds is one of the most important problems of packaging plastics and other plastics intended to come into contact with food products. Since migration experiments are time consuming and expensive, predictive modelling has been introduced as a promising

  2. A Natural Component-Based Oxygen Indicator with In-Pack Activation for Intelligent Food Packaging.

    Science.gov (United States)

    Won, Keehoon; Jang, Nan Young; Jeon, Junsu

    2016-12-28

    Intelligent food packaging can provide consumers with reliable and correct information on the quality and safety of packaged foods. One of the key constituents in intelligent packaging is a colorimetric oxygen indicator, which is widely used to detect oxygen gas involved in food spoilage by means of a color change. Traditional oxygen indicators consisting of redox dyes and strong reducing agents have two major problems: they must be manufactured and stored under anaerobic conditions because air depletes the reductant, and their components are synthetic and toxic. To address both of these serious problems, we have developed a natural component-based oxygen indicator characterized by in-pack activation. The conventional oxygen indicator composed of synthetic and artificial components was redesigned using naturally occurring compounds (laccase, guaiacol, and cysteine). These natural components were physically separated into two compartments by a fragile barrier. Only when the barrier was broken were all of the components mixed and the function as an oxygen indicator was begun (i.e., in-pack activation). Depending on the component concentrations, the natural component-based oxygen indicator exhibited different response times and color differences. The rate of the color change was proportional to the oxygen concentration. This novel colorimetric oxygen indicator will contribute greatly to intelligent packaging for healthier and safer foods.

  3. Computer aided simulation for developing a simple model to predict cooling of packaged foods

    DEFF Research Database (Denmark)

    Christensen, Martin Gram; Feyissa, Aberham Hailu; Adler-Nissen, Jens

    A new equation to predict equilibrium temperatures for cooling operations of packaged foods has been deducted from the traditional 1st order solution to Fourier’s heat transfer equations. The equation is analytical in form and only requires measurable parameters, in form of area vs. volume ratio (A...

  4. Biodegradable composites from polyester and sugar beet pulp with antimicrobial coating for food packaging

    Science.gov (United States)

    Totally biodegradable, double-layered antimicrobial composite Sheets were introduced for food packaging. The substrate layers of the sheets were prepared from poly (lactic acid) (PLA) and sugar beet pulp (SBP) or poly (butylene adipate-co-terephthalate (PBAT) and SBP by a twin-screw extruder. The ac...

  5. 77 FR 50716 - Certain Food Waste Disposers and Components and Packaging Thereof; Notice of Commission...

    Science.gov (United States)

    2012-08-22

    ... INTERNATIONAL TRADE COMMISSION [Investigation No. 337-TA-838] Certain Food Waste Disposers and Components and Packaging Thereof; Notice of Commission Determination Not to Review an Initial Determination Granting Complainant's Motions To Amend the Notice of Investigation and Complaint AGENCY: U.S...

  6. Racial/Ethnic Differences in Dietary Intake among WIC Families Prior to Food Package Revisions

    Science.gov (United States)

    Kong, Angela; Odoms-Young, Angela M.; Schiffer, Linda A.; Berbaum, Michael L.; Porter, Summer J.; Blumstein, Lara; Fitzgibbon, Marian L.

    2013-01-01

    Objective: To compare the diets of African American and Hispanic families in the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) prior to the 2009 food package revisions. Methods: Mother-child dyads were recruited from 12 WIC sites in Chicago, IL. Individuals with 1 valid 24-hour recall were included in the analyses…

  7. 76 FR 54801 - Reynolds Food Packaging LLC, a Subsidiary of Reynolds Group Holding Limited, Grove City, PA...

    Science.gov (United States)

    2011-09-02

    ... DEPARTMENT OF LABOR Employment and Training Administration [TA-W-75,183] Reynolds Food Packaging LLC, a Subsidiary of Reynolds Group Holding Limited, Grove City, PA; Notice of Revised Determination... (TAA) applicable to workers and former workers of Reynolds Food Packaging LLC, a subsidiary of Reynolds...

  8. 77 FR 17093 - Certain Food Waste Disposers and Components and Packaging Thereof: Notice of Receipt of Complaint...

    Science.gov (United States)

    2012-03-23

    ... INTERNATIONAL TRADE COMMISSION [DN 2886] Certain Food Waste Disposers and Components and Packaging.... International Trade Commission has received a complaint entitled Certain Food Waste Disposers and Components and Packaging Thereof, DN 2886; the Commission is soliciting comments on any public interest issues raised by...

  9. 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...

  10. The validation of a method for determining the migration of trace elements from food packaging materials into food

    International Nuclear Information System (INIS)

    Thompson, D.; Parry, S.J.; Benzing, R.

    1997-01-01

    A new radiotracer method has been developed to measure the migration of trace elements from food contact packaging into four standard food simulants; acetic acid, ethanol, olive oil, deionised water. A sample of material is irradiated in a thermal neutron flux of 10 16 n x m -2 x s -1 to activate the trace elements and produce a range of radionuclides. The samples is then placed in the food simulant and the migration of the radionuclides is monitored by performing γ-ray spectrometry on a sample of the simulant. Any radionuclides measured must be due entirely to the migration of the elements present in the plastic, since the simulant itself is not radioactive. Preliminary studies have shown that detection limits of around 0.2 μg x dm -2 (0.002 mg/kg) can be achieved for antimony in a sample of polyethylene terephthalate. This method can now been extended to measure migration into real foods. This will highlight any differences between the standard simulants currently used and real foods. Since the method only involves irradiation of the packaging material any food matrix can be studied. (author)

  11. 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.

  12. 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).

  13. 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.

  14. Child-directed and nutrition-focused marketing cues on food packaging: links to nutritional content.

    Science.gov (United States)

    Lapierre, Matthew A; Brown, Autumn M; Houtzer, Hunter V; Thomas, Tyler J

    2017-04-01

    We tested whether the presence of both child-targeted and nutrition-focused (i.e. parent-targeted) marketing cues on food packaging was associated with the nutritional content of these products. We conducted a quantitative content analysis of 403 food packages chosen randomly from the supermarket's online portal along with all products (n 312) from the cereal aisle in a supermarket from the Southeastern USA. We examined main and interaction effects for cues on nutritional content (e.g. energy density, sugar, sodium, fibre). A regional supermarket chain in the Southeastern USA. Tests of main effects indicated that increased presence of nutritional cues was linked to more nutritious content (e.g. less sugar, less saturated fat, more fibre) while the increased presence of child-targeted cues was uniformly associated with less nutritious content (e.g. more sugar, less protein, less fibre). Among the interaction effects, results revealed that products with increased nutrition-focused and child-targeted cues were likely to contain significantly more sugar and less protein than other products. Products that seek to engage children with their packaging in the supermarket are significantly less nutritious than foods that do not, while product packages that suggest nutritional benefits have more nutritious content. More importantly, the study provides evidence that those products which try to engage both child and parent consumers are significantly less healthy in crucial ways (e.g. more sugar, less fibre) than products that do not.

  15. 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

  16. Inactivation of possible microorganism food contaminants on packaging foils using nonthermal plasma and hydrogen peroxide

    International Nuclear Information System (INIS)

    Scholtz, V.; Khun, J.; Soušková, H.; Čeřovský, M.

    2015-01-01

    The inactivation effect of nonthermal plasma generated in electric discharge burning in air atmosphere with water or hydrogen peroxide aerosol for the application to the microbial decontamination of packaging foils is studied. The microbial inactivation is studied on two bacterial, two yeasts, and two filamentous micromycete species. The inactivation of all contaminating microorganisms becomes on the area of full 8.5 cm in diameter circular sample after short times of several tens of seconds. Described apparatus may present a possible alternative method of microbial decontamination of food packaging material or other thermolabile materials

  17. Inactivation of possible microorganism food contaminants on packaging foils using nonthermal plasma and hydrogen peroxide

    Energy Technology Data Exchange (ETDEWEB)

    Scholtz, V., E-mail: Vladimir.Scholtz@vscht.cz; Khun, J. [Institute of Chemical Technology in Prague, Department of Physics and Measurements, Faculty of Chemical Engineering (Czech Republic); Soušková, H. [Institute of Chemical Technology in Prague, Department of Computing and Control Engineering, Faculty of Chemical Engineering (Czech Republic); Čeřovský, M. [Institute of Chemical Technology in Prague, Department of Food Preservation, Faculty of Food and Biochemical Technology (Czech Republic)

    2015-07-15

    The inactivation effect of nonthermal plasma generated in electric discharge burning in air atmosphere with water or hydrogen peroxide aerosol for the application to the microbial decontamination of packaging foils is studied. The microbial inactivation is studied on two bacterial, two yeasts, and two filamentous micromycete species. The inactivation of all contaminating microorganisms becomes on the area of full 8.5 cm in diameter circular sample after short times of several tens of seconds. Described apparatus may present a possible alternative method of microbial decontamination of food packaging material or other thermolabile materials.

  18. The healthfulness of food and beverage purchases after the federal food package revisions: The case of two New England states.

    Science.gov (United States)

    Andreyeva, Tatiana; Tripp, Amanda S

    2016-10-01

    In 2009, the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) implemented new food packages to improve dietary intake among WIC participants. This paper examines how the healthfulness of food purchases among low-income households changed following this reform. Point-of-sale data for 2137 WIC-participating and 1303 comparison households were obtained from a regional supermarket chain. The healthfulness of purchased foods and beverages was determined per their saturated fat, sugar, and sodium content. A pre-post assessment (2009-2010) of the product basket healthfulness was completed using generalized estimating equation models. Data were analyzed in 2015. At baseline, healthy products accounted for most of the food volume purchased by WIC participants, but beverages were dominated by moderation (less healthy) items. With new subsidies for fruit, vegetables and whole grains, the WIC revisions increased the volume of healthy food purchases of WIC-participating households by 3.9% and reduced moderation foods by 1.8%. The biggest improvements were reductions in moderation beverages (down by 24.7% in volume), driven by milk fat restrictions in the WIC food package revisions. The healthfulness of the product basket increased post-WIC revisions; mainly due to a reduction in the volume of moderation food and beverages purchased (down by 15.5%) rather than growth in healthy products (up by 1.9%). No similar improvements were seen in a comparison group of low-income nonparticipants. After the WIC revisions, the healthfulness of participant purchases improved, particularly for beverages. Efforts to encourage healthy eating by people receiving federal food assistance are paying off. Copyright © 2016 Elsevier Inc. All rights reserved.

  19. Technological Innovations in the Food Packaging: a case study of adoption of active packaging in coffee roaster companies

    Directory of Open Access Journals (Sweden)

    Mário Otávio Batalha

    2010-12-01

    Full Text Available Most of technological innovations in agro-food systems are created by “supporting industries”, the group where packaging industries are inserted. This article presents the packaging innovations used in food industries, particularly, the active packaging. This paper deals with an adoption case of a degassing one-way valve, describing this innovation and its impacts in two coffee companies. This study can be classified as a documental, qualitative-descriptive and empirical research, using indirect documentation technique and case study analysis. According to this case, the valve made possible the diversification of the company product line and product quality improvement. There were no complications involving an additional cost to the customers. However, it has been observed that this additional cost from technology adoption makes difficult the diffusion of this valve in other similar products.Grande parcela das inovações tecnológicas dos sistemas agroindustriais é gerada pelas “indústrias de apoio”, grupo no qual as indústrias de embalagens se inserem. Esse artigo discute as inovações em embalagens destinadas à indústria de alimentos, em especial as chamadas embalagens ativas. Discute-se o caso de adoção da válvula unidirecional de alívio de gases, descrevendo a inovação e seus impactos em duas indústria processadoras de café nas empresas. A pesquisa desenvolvida é de ordem documental e qualitativo-descritiva de caráter empírica, usando técnica de análise de documentação indireta e estudo de caso . No caso abordado, a válvula possibilitou a diversificação da linha de produtos e o incremento da sua qualidade, não havendo complicações no que se refere ao repasse do custo adicional para o consumidor desse produto. Contudo, verifica-se que esse custo adicional da adoção da tecnologia dificulta a difusão da válvula em produtos similares.

  20. Application of in silico modelling to estimate toxicity of migrating substances from food packaging.

    Science.gov (United States)

    Price, Nicholas; Chaudhry, Qasim

    2014-09-01

    This study derived toxicity estimates for a set of 136 chemical migrants from food packaging materials using in silico (computational) modelling and read across approaches. Where available, the predicted results for mutagenicity and carcinogenicity were compared with published experimental data. As the packaging compounds are subject to safety assessment, the migrating substances were more likely to be negative for both the endpoints. A set of structural analogues with positive experimental data for carcinogenicity and/or mutagenicity was therefore used as a positive comparator. The results showed that a weight of evidence assembled from different in silico models and read-across from already-tested structurally similar compounds can provide a rapid and reliable means for rapid screening of new yet-untested intentional or unintentional chemical compounds that may migrate to packaged foodstuffs. Crown Copyright © 2014. Published by Elsevier Ltd. All rights reserved.

  1. Photonics and nanophotonics and information and communication technologies in modern food packaging.

    Science.gov (United States)

    Sarapulova, Olha; Sherstiuk, Valentyn; Shvalagin, Vitaliy; Kukhta, Aleksander

    2015-01-01

    The analysis of the problem of conjunction of information and communication technologies (ICT) with packaging industry and food production was made. The perspective of combining the latest advances of nanotechnology, including nanophotonics, and ICT for creating modern smart packaging was shown. There were investigated luminescent films with zinc oxide nanoparticles, which change luminescence intensity as nano-ZnO interacts with decay compounds of food products, for active and intelligent packaging. High luminescent transparent films were obtained from colloidal suspension of ZnO and polyvinylpyrrolidone (PVP). The influence of molecular mass, concentration of nano-ZnO, and film thickness on luminescent properties of films was studied in order to optimize the content of the compositions. The possibility of covering the obtained films with polyvinyl alcohol was considered for eliminating water soluble properties of PVP. The luminescent properties of films with different covers were studied. The insoluble in water composition based on ZnO stabilized with colloidal silicon dioxide and PVP in polymethylmethacrylate was developed, and the luminescent properties of films were investigated. The compositions are non-toxic, safe, and suitable for applying to the inner surface of active and intelligent packaging by printing techniques, such as screen printing, flexography, inkjet, and pad printing.

  2. Photonics and Nanophotonics and Information and Communication Technologies in Modern Food Packaging

    Science.gov (United States)

    Sarapulova, Olha; Sherstiuk, Valentyn; Shvalagin, Vitaliy; Kukhta, Aleksander

    2015-05-01

    The analysis of the problem of conjunction of information and communication technologies (ICT) with packaging industry and food production was made. The perspective of combining the latest advances of nanotechnology, including nanophotonics, and ICT for creating modern smart packaging was shown. There were investigated luminescent films with zinc oxide nanoparticles, which change luminescence intensity as nano-ZnO interacts with decay compounds of food products, for active and intelligent packaging. High luminescent transparent films were obtained from colloidal suspension of ZnO and polyvinylpyrrolidone (PVP). The influence of molecular mass, concentration of nano-ZnO, and film thickness on luminescent properties of films was studied in order to optimize the content of the compositions. The possibility of covering the obtained films with polyvinyl alcohol was considered for eliminating water soluble properties of PVP. The luminescent properties of films with different covers were studied. The insoluble in water composition based on ZnO stabilized with colloidal silicon dioxide and PVP in polymethylmethacrylate was developed, and the luminescent properties of films were investigated. The compositions are non-toxic, safe, and suitable for applying to the inner surface of active and intelligent packaging by printing techniques, such as screen printing, flexography, inkjet, and pad printing.

  3. Genotoxicity of clays with potential use in biopolymers for food packaging

    DEFF Research Database (Denmark)

    Sharma, Anoop Kumar; Mortensen, Alicja; Hadrup, Niels

    Genotoxicity of clays with potential use in biopolymers for food packaging Plastics produced from biopolymers are of commercial interest as they are manufactured from renewable resources such as agricultural crop wastes and have the potential to meet environmental and health requirements. Biopoly......Genotoxicity of clays with potential use in biopolymers for food packaging Plastics produced from biopolymers are of commercial interest as they are manufactured from renewable resources such as agricultural crop wastes and have the potential to meet environmental and health requirements...... in crude suspensions (suspended in cell culture medium) and crude suspensions filtrated through a 0.2 µm pore size filter in order to investigate the potential effect of “nanoparticles” only. The two clays showed noticeable differences in genotoxicity; both crude and filtered suspensions of Cloisite...

  4. State of the Art of Antimicrobial Edible Coatings for Food Packaging Applications

    Directory of Open Access Journals (Sweden)

    Arantzazu Valdés

    2017-04-01

    Full Text Available The interest for the development of new active packaging materials has rapidly increased in the last few years. Antimicrobial active packaging is a potential alternative to protect perishable products during their preparation, storage and distribution to increase their shelf-life by reducing bacterial and fungal growth. This review underlines the most recent trends in the use of new edible coatings enriched with antimicrobial agents to reduce the growth of different microorganisms, such as Gram-negative and Gram-positive bacteria, molds and yeasts. The application of edible biopolymers directly extracted from biomass (proteins, lipids and polysaccharides or their combinations, by themselves or enriched with natural extracts, essential oils, bacteriocins, metals or enzyme systems, such as lactoperoxidase, have shown interesting properties to reduce the contamination and decomposition of perishable food products, mainly fish, meat, fruits and vegetables. These formulations can be also applied to food products to control gas exchange, moisture permeation and oxidation processes.

  5. Active Infrared Thermography for Seal Contamination Detection in Heat-Sealed Food Packaging

    Directory of Open Access Journals (Sweden)

    Karlien D’huys

    2016-11-01

    Full Text Available Packaging protects food products from environmental influences, assuring quality and safety throughout shelf life if properly performed. Packaging quality depends on the quality of the packaging material and of the closure or seal. A common problem possibly jeopardizing seal quality is the presence of seal contamination, which can cause a decreased seal strength, an increased packaging failure risk and leak formation. Therefore, early detection and removal of seal contaminated packages from the production chain is crucial. In this work, a pulsed-type active thermography method using the heated seal bars as an excitation source was studied for detecting seal contamination. Thermal image sequences of contaminated seals were recorded shortly after sealing. The detection performances of six thermal image processing methods, based on a single frame, a fit of the cooling profiles, thermal signal reconstruction, pulsed phase thermography, principal component thermography and a matched filter, were compared. High resolution digital images served as a reference to quantify seal contamination, and processed thermal images were mapped to these references. The lowest detection limit (equivalent diameter 0.60 mm was obtained for the method based on a fit of the cooling profiles. Moreover, the detection performance of this method did not depend strongly on the time after sealing at which recording of the thermal images was started, making it a robust and generally applicable method.

  6. Designing a packaging to promote healthy and low-fat foods: Adolescents versus young-adults.

    Science.gov (United States)

    Vila-López, Natalia; Küster-Boluda, Ines; Sarabia-Sánchez, Francisco

    2017-09-01

    Packaging is a relevant tool when adolescents and young adults search for low-fat and healthy foods. However, the power of a packaging is not homogenous. In this framework, two main objectives guide our work: (i) to investigate to what extent visual cues (size, colors, images etc.) are more important than informational cues (label); (ii) to analyze if adolescents and young adults pay equal attention to both packaging cues. 590 adolescents between 12 and 18years of age were interviewed at the door of both public and private schools. Additionally, 300 young adults between 19 and 25years of age were contacted. Their opinions were analyzed twice using structural modelling techniques: (i) without considering age differences and (ii) splitting the sample into adolescents (590 participants) and young-adults (300 participants) to compare their perceptions. Our results have showed that when looking for healthy and low-fat aliments visual cues (size, colors, images etc.) are more important than informational cues (label design, easily understandable words, size of the letters). Additionally, age is a pertinent variable to explain alternative packaging strategies, because adolescents and young adults do not pay equal attention to both packaging cues. Copyright © 2017. Published by Elsevier Ltd.

  7. An Evaluation of the Healthiness of the Indian Packaged Food and Beverage Supply.

    Science.gov (United States)

    Jones, Alexandra; Dunford, Elizabeth; Crossley, Rachel; Thout, Sudhir Raj; Rayner, Mike; Neal, Bruce

    2017-10-09

    Availability of less-healthy packaged food and beverage products has been implicated as an important driver of obesity and diet-related disease. An increasing number of packaged foods and beverages are sold in India. Our objective was to evaluate the healthiness of packaged foods sold by India's largest manufacturers. Healthiness was assessed using the Australian Health Star Rating (HSR) system and the World Health Organization's European Regional Office (WHO Euro) Nutrient Profile Model. Sales-value-weighted mean healthiness and the proportions of "healthy" products (using a validated HSR cut-off of ≥3.5, and products meeting WHO Euro criteria as healthy enough to market to children) were calculated overall, by company and by food category. Nutrient information for 943 products sold by the 11 largest Indian manufacturers was obtained from nutrient labels, company websites or directly from the manufacturer. Healthiness was low overall (mean HSR 1.8 out of 5.0 stars) with a low proportion defined as "healthy" by both HSR (17%) and also by WHO Euro criteria (8%). There were marked differences in the healthiness of similar products within food categories. Substantial variation between companies (minimum sales-value-weighted mean HSR 0.5 for Company G, versus maximum HSR 3.0 for Company F) was a result of differences in the types of products sold and the nutritional composition of individual products. There are clear opportunities for India's largest food companies to improve both the nutritional quality of individual products and to improve their product mix to include a greater proportion of healthy products.

  8. Pilot Fullerton plans menu as packaged food and beverages float around him

    Science.gov (United States)

    1982-01-01

    Pilot C. Gordon Fullerton, wearing the communications carrier assembly (ASSY) mini headset (HDST), beings food preparation on the middeck. Canned goods, sealed packages, beverage containers, etc are attached with velcro to meal tray assemblies (secured on middeck forward lockers) and freefloat around Fullerton. JSC water dispenser kit and portrait of G.W.S. Abbey appears behind Fullerton on port side bulkhead and potable water tank appears below him.

  9. 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.

  10. 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.

  11. Novel Random PBS-Based Copolymers Containing Aliphatic Side Chains for Sustainable Flexible Food Packaging

    Directory of Open Access Journals (Sweden)

    Giulia Guidotti

    2017-12-01

    Full Text Available In the last decade, there has been an increased interest from the food packaging industry toward the development and application of biodegradable and biobased plastics, to contribute to the sustainable economy and to reduce the huge environmental problem afflicting the planet. In this framework, the present paper describes the synthesis of novel PBS (poly(butylene succinate-based random copolymers with different composition containing glycol sub-units characterized by alkyl pendant groups of different length. The prepared samples were subjected to molecular, thermal, diffractometric and mechanical characterization. The barrier performances to O2, CO2 and N2 gases were also evaluated, envisioning for these new materials an application in food packaging. The presence of the side alkyl groups did not alter the thermal stability, whereas it significantly reduced the sample crystallinity degree, making these materials more flexible. The barrier properties were found to be worse than PBS; however, some of them were comparable to, or even better than, those of Low Density Polyethylene (LDPE, widely employed for flexible food packaging. The entity of variations in the final properties due to copolymerization were more modest in the case of the co-unit with short side methyl groups, which, when included in the PBS crystal lattice, causes a more modest decrement of crystallinity degree.

  12. Development of more friendly food packaging materials base on polypropylene through blending with polylacticacid

    Science.gov (United States)

    Setiawan, Achmad Hanafi; Aulia, Fauzan

    2017-01-01

    The commonly food packaging materials today is used a thin layer plastic or film, which is made of a synthetic polymer, such as polypropylene (PP). However, the use of these polymers has a negative impact on the environment, because the synthetic polymer is difficult to degrade naturally by the biotic components such as micro-organisms decomposers and abiotic components such as the sunshine. The use of the biodegradable polymeric material will reduce the use of synthetic polymer products, thereby reducing plastic waste pollution at relatively low cost, it is expected to produce positive effects both for the environment and in terms of economy. PLA is a biodegradable polymer that can be substituted totally or partially to synthetic polymers as far as could fulfill the main function of packaging in the protection and preservation of food. Increasing PLA content in polypropylene blend will affect to the increasing in its water absorption and also its biodegradable. 20% PLA may the optimum composition of poly-blend for food packaging.

  13. Bioactive packaging using antioxidant extracts for the prevention of microbial food-spoilage.

    Science.gov (United States)

    Moreira, Diana; Gullón, Beatriz; Gullón, Patricia; Gomes, Ana; Tavaria, Freni

    2016-07-13

    Bioactive food packaging is an innovative approach for the prevention of the growth of food-spoilage microorganisms. Four active extracts from agroindustrial subproducts (Eucalyptus wood, almond shells, corn cobs and grape pomace) with demonstrated antioxidant activity have been investigated for bestowing antimicrobial activity to bioactive packaging. To carry out this evaluation, the antioxidant extracts were tested against five food pathogenic bacteria, namely, Escherichia coli, Pseudomonas aeruginosa, Listeria monocytogenes, Staphylococcus aureus and Salmonella spp. The results obtained showed that all the tested extracts inhibited the growth of all five pathogenic bacteria. From the analysis of the minimal bactericidal concentrations (MBCs), the Eucalyptus wood extract was the most active, being necessary only 2% (v/v) to inhibit Pseudomonas aeruginosa, Listeria monocytogenes, and Staphylococcus aureus, whereas almond shells extract were less active requiring 4% (w/v) to inhibit the growth of Escherichia coli and Pseudomonas aeruginosa and the extract from corn cobs was bactericidal against Escherichia coli and Staphylococcus aureus at a concentration of 4% (w/v). After checking their antimicrobial activity, the antioxidant extracts have been incorporated into sodium alginate films and the maintenance of their antimicrobial properties was confirmed. This work showed that the antioxidant extracts from agroindustrial byproducts exhibited antimicrobial activity and were suitable for incorporation into edible films that could be used in bioactive packaging systems.

  14. Novel silver-based nanoclay as an antimicrobial in polylactic acid food packaging coatings.

    Science.gov (United States)

    Busolo, Maria A; Fernandez, Patricia; Ocio, Maria J; Lagaron, Jose M

    2010-11-01

    This paper presents a comprehensive performance study of polylactic acid (PLA) biocomposites, obtained by solvent casting, containing a novel silver-based antimicrobial layered silicate additive for use in active food packaging applications. The silver-based nanoclay showed strong antimicrobial activity against Gram-negative Salmonella spp. Despite the fact that no exfoliation of the silver-based nanoclay in PLA was observed, as suggested by transmission electron microscopy (TEM) and wide angle X-ray scattering (WAXS) experiments, the additive dispersed nicely throughout the PLA matrix to a nanoscale, yielding nanobiocomposites. The films were highly transparent with enhanced water barrier and strong biocidal properties. Silver migration from the films to a slightly acidified water medium, considered an aggressive food simulant, was measured by stripping voltammetry. Silver migration accelerated after 6 days of exposure. Nevertheless, the study suggests that migration levels of silver, within the specific migration levels referenced by the European Food Safety Agency (EFSA), exhibit antimicrobial activity, supporting the potential application of this biocidal additive in active food-packaging applications to improve food quality and safety.

  15. Insect-resistant food packaging film development using cinnamon oil and microencapsulation technologies.

    Science.gov (United States)

    Kim, In-Hah; Han, Jaejoon; Na, Ja Hyun; Chang, Pahn-Sik; Chung, Myung Sub; Park, Ki Hwan; Min, Sea C

    2013-02-01

    Insect-resistant films containing a microencapsulated insect-repelling agent were developed to protect food products from the Indian meal moth (Plodia interpunctella). Cinnamon oil (CO), an insect repelling agent, was encapsulated with gum arabic, whey protein isolate (WPI)/maltodextrin (MD), or poly(vinyl alcohol) (PVA). A low-density polyethylene (LDPE) film was coated with an ink or a polypropylene (PP) solution that incorporated the microcapsules. The encapsulation efficiency values obtained with gum arabic, WPI/MD, and PVA were 90.4%, 94.6%, and 80.7%, respectively. The films containing a microcapsule emulsion of PVA and CO or incorporating a microcapsule powder of WPI/MD and CO were the most effective (P packaging for food products. The insect-repelling effect of cinnamon oil incorporated into LDPE films was more effective with microencapsulation. The system developed in this research with LDPE film may also be extended to other food-packaging films where the same coating platform can be used. This platform is interchangeable and easy to use for the delivery of insect-repelling agents. The films can protect a wide variety of food products from invasion by the Indian meal moth. © 2013 Institute of Food Technologists®

  16. Marketing foods to children and adolescents: licensed characters and other promotions on packaged foods in the supermarket.

    Science.gov (United States)

    Harris, Jennifer L; Schwartz, Marlene B; Brownell, Kelly D

    2010-03-01

    To analyse cross-promotions targeted to children and adolescents on packaging in the supermarket. On three occasions from 2006 to 2008, researchers purchased all foods in a large supermarket that included a cross-promotion on the package. A total of 397 products were categorized by promotional partner, food category, targeted age group, promotion type, product nutrition, and company policies on marketing to children. The number of products with youth-oriented cross-promotions increased by 78 % during the period examined. Overall, 71 % of cross-promotions involved third-party licensed characters and 57 % appealed primarily to children under 12 years of age; however, the use of other forms of promotions increased from 5 % of the total in 2006 to 53 % in 2008, and promotions targeting pre-school and general audiences increased from 23 % to 54 % of the total. Only 18 % of products met accepted nutrition standards for foods sold to youth, and nutritional quality declined during the period examined. Food manufacturers with policies limiting marketing to children represented 65 % of all youth-oriented cross-promotions, their use of cross-promotions increased significantly, and the nutritional quality of their products did not improve. Some media companies did reduce the use of their properties on food promotions. Overall, the supermarket environment worsened due to an increase in cross-promotions targeted to children and adolescents and a decline in the nutritional quality of these products. This analysis failed to find improvements in food marketing to youth and highlights the need to expand current industry self-regulatory pledges.

  17. Easy to open? Exploring the 'openability' of hospital food and beverage packaging by older adults.

    Science.gov (United States)

    Bell, Alison F; Walton, Karen L; Tapsell, Linda C

    2016-03-01

    Food is increasingly a packaged commodity, both in the community and in institutionalised settings such as hospitals, where many older people are malnourished. Previous research with patients aged over 65 years in NSW public hospitals identified difficulties opening milk, water, juices, cereal and tetra packs. The aim of this paper was to assess the ability of well older people living in the community to open food and beverage items routinely used in NSW hospitals in order to gain further insights into the older person/pack interaction and the role of hand and finger strength in pack opening. A sample of 40 older people in good health aged over 65 years from 3 community settings participated in the study. The attempts at pack opening were observed, the time taken to open the pack was measured and the correlation between grip and pinch strengths with opening times was determined. Tetra packs, water bottles, cereal, fruit cups, desserts, biscuits and cheese portions appeared to be the most difficult food products to open. Ten percent of the sample could not open the water bottles and 39% could not open cheese portions. The results were consistent with the previous research involving hospitalised older adults, adding emphasis to the conclusion that food and beverage packaging can be a potential barrier to adequate nutrition when particular types of packaged products are used in hospitals or the community. The ageing population is rapidly becoming a larger and more important group to consider in the provision of goods and services. Designers, manufacturers and providers of food and beverage products need to consider the needs and abilities of these older consumers to ensure good 'openability' and promote adequate nutritional intakes. Copyright © 2015 Elsevier Ltd. All rights reserved.

  18. [Food Security in Europe: comparison between the "Hygiene Package" and the British Retail Consortium (BRC) & International Food Standard (IFS) protocols].

    Science.gov (United States)

    Stilo, A; Parisi, S; Delia, S; Anastasi, F; Bruno, G; Laganà, P

    2009-01-01

    The birth of Hygiene Package and of the Reg. CE no 2073/2005 in the food production field signalled a change in Italy. This process started in Italy in 1997 with the legislative decree no 155 on Self-control but in reality, it was implemented in the UK in 1990 with the promulgation of the Food Safety Act. This legal act was influenced by some basic rules corresponding to the application of HACCP standards. Since 1990 the British chains of distribution (Retailers) have involved all aspects of the food line in this type of responsibility. Due to this growing awareness for a need for greater regulation, a protocol, edited by British Retail Consortium was created in 1998. This protocol acted as a "stamp" of approval for food products and it is now known as the BRC Global Food Standard. In July 2008, this protocol became effective in its fifth version. After the birth of BRC, also French and German Retailers have established a standard practically equivalent and perhaps more pertinent to safety food, that is International Food Standard (IFS). The new approach is specific to the food field and strictly applies criteria which will ensure "safety, quality and legality" of food products, similarly to ISO 22000:2005 (mainly based on BRC & IFS past experiences). New standards aim to create a sort of green list with fully "proper and fit" Suppliers only, because of comprehensible exigencies of Retailers. It is expected, as we have shown, that Auditor authorities who are responsible for ensuring that inspections are now carried out like the Hygiene Package, will find these new standards useful. The advantages of streamlining this system is that it will allow enterprises to diligently enforce food safety practices without fear of upset or legal consequence, to improve the quality (HACCP) of management & traceability system; to restrict wastes, reprocessing and withdrawal of products. However some discordances about the interpretation of certain sub-field norms (e.g., water

  19. Changes in the specific migration characteristics of packaging-food simulant combinations caused by ionizing radiation: Effect of food simulant

    Energy Technology Data Exchange (ETDEWEB)

    Zygoura, Panagiota D., E-mail: me00806@cc.uoi.g [Laboratory of Food Chemistry and Technology, Department of Chemistry, University of Ioannina, GR-45110 Ioannina (Greece); Paleologos, Evangelos K.; Kontominas, Michael G. [Laboratory of Food Chemistry and Technology, Department of Chemistry, University of Ioannina, GR-45110 Ioannina (Greece)

    2011-08-15

    The primary objective of the present study was to evaluate the extent to which the affinity of the surrounding medium for the migrant, as well as the packaging material, affects the specific migration characteristics of the latter. For this purpose, migration tests were conducted with vinylidene chloride copolymer (PVDC/PVC) in contact with the EU specified solvents simulating all food types: namely, distilled water, 3% w/v acetic acid, 10% v/v ethanol and isooctane. Migration testing was carried out at 40 {sup o}C for 10 days for the aqueous simulants, and at 20 {sup o}C for 2 days for the fatty food simulant (). In addition, food-grade saran film was subjected to ionizing radiation treatment with a [{sup 60}Co] source at doses equal to 5, 15 and 25 kGy. Acetyl tributyl citrate (ATBC) plasticizer levels were monitored as a function of time for untreated, as well as gamma-irradiated packaging material, with a secondary objective to investigate the effect of ionizing radiation on polymer/migrant/surrounding medium interactions. Depending on the food simulant, determination of the analyte was performed by either direct gas chromatographic analysis, or surfactant (Triton X-114) mediated extraction followed by gas chromatographic-flame ionization detection (GC-FID). ATBC concentrations determined in aqueous and fatty food simulants were 0.216-0.497 and 5.0-5.9 mg/L, respectively. Therefore, the most efficient extracting medium of plasticizers in vinyl chloride copolymers is the non-polar isooctane. Moreover, an extremely high rate of ATBC migration into isooctane during the early stages of contact was observed. The above observation verifies the aggressiveness of isooctane towards plastic packaging materials. Amongst the aqueous food simulants tested, the 10% ethanol solution demonstrated the highest migration levels. Gamma-irradiation enhanced ATBC migration; specific migration levels increased with increasing contact time and radiation dose. This was expected, since

  20. Changes in the specific migration characteristics of packaging-food simulant combinations caused by ionizing radiation: Effect of food simulant

    Science.gov (United States)

    Zygoura, Panagiota D.; Paleologos, Evangelos K.; Kontominas, Michael G.

    2011-08-01

    The primary objective of the present study was to evaluate the extent to which the affinity of the surrounding medium for the migrant, as well as the packaging material, affects the specific migration characteristics of the latter. For this purpose, migration tests were conducted with vinylidene chloride copolymer (PVDC/PVC) in contact with the EU specified solvents simulating all food types: namely, distilled water, 3% w/v acetic acid, 10% v/v ethanol and isooctane. Migration testing was carried out at 40 °C for 10 days for the aqueous simulants, and at 20 °C for 2 days for the fatty food simulant (EC, 1997; EEC, 1993). In addition, food-grade saran film was subjected to ionizing radiation treatment with a [60Co] source at doses equal to 5, 15 and 25 kGy. Acetyl tributyl citrate (ATBC) plasticizer levels were monitored as a function of time for untreated, as well as gamma-irradiated packaging material, with a secondary objective to investigate the effect of ionizing radiation on polymer/migrant/surrounding medium interactions. Depending on the food simulant, determination of the analyte was performed by either direct gas chromatographic analysis, or surfactant (Triton X-114) mediated extraction followed by gas chromatographic-flame ionization detection (GC-FID). ATBC concentrations determined in aqueous and fatty food simulants were 0.216-0.497 and 5.0-5.9 mg/L, respectively. Therefore, the most efficient extracting medium of plasticizers in vinyl chloride copolymers is the non-polar isooctane. Moreover, an extremely high rate of ATBC migration into isooctane during the early stages of contact was observed. The above observation verifies the aggressiveness of isooctane towards plastic packaging materials. Amongst the aqueous food simulants tested, the 10% ethanol solution demonstrated the highest migration levels. Gamma-irradiation enhanced ATBC migration; specific migration levels increased with increasing contact time and radiation dose. This was expected

  1. Changes in the specific migration characteristics of packaging-food simulant combinations caused by ionizing radiation: Effect of food simulant

    International Nuclear Information System (INIS)

    Zygoura, Panagiota D.; Paleologos, Evangelos K.; Kontominas, Michael G.

    2011-01-01

    The primary objective of the present study was to evaluate the extent to which the affinity of the surrounding medium for the migrant, as well as the packaging material, affects the specific migration characteristics of the latter. For this purpose, migration tests were conducted with vinylidene chloride copolymer (PVDC/PVC) in contact with the EU specified solvents simulating all food types: namely, distilled water, 3% w/v acetic acid, 10% v/v ethanol and isooctane. Migration testing was carried out at 40 o C for 10 days for the aqueous simulants, and at 20 o C for 2 days for the fatty food simulant (). In addition, food-grade saran film was subjected to ionizing radiation treatment with a [ 60 Co] source at doses equal to 5, 15 and 25 kGy. Acetyl tributyl citrate (ATBC) plasticizer levels were monitored as a function of time for untreated, as well as gamma-irradiated packaging material, with a secondary objective to investigate the effect of ionizing radiation on polymer/migrant/surrounding medium interactions. Depending on the food simulant, determination of the analyte was performed by either direct gas chromatographic analysis, or surfactant (Triton X-114) mediated extraction followed by gas chromatographic-flame ionization detection (GC-FID). ATBC concentrations determined in aqueous and fatty food simulants were 0.216-0.497 and 5.0-5.9 mg/L, respectively. Therefore, the most efficient extracting medium of plasticizers in vinyl chloride copolymers is the non-polar isooctane. Moreover, an extremely high rate of ATBC migration into isooctane during the early stages of contact was observed. The above observation verifies the aggressiveness of isooctane towards plastic packaging materials. Amongst the aqueous food simulants tested, the 10% ethanol solution demonstrated the highest migration levels. Gamma-irradiation enhanced ATBC migration; specific migration levels increased with increasing contact time and radiation dose. This was expected, since ATBC did not

  2. Quality and safety aspects of reusable plastic food packaging materials : a European study to underpin future legislation

    NARCIS (Netherlands)

    Jetten, J.; Kruijf, N. de; Castle, L.

    1999-01-01

    The objective of this study was to develop a comprehensive package of quality assurance criteria for use by industry and regulatory authorities for ensuring the quality and safety-in-use (sensory, microbiological and chemical) of reused plastics for food packaging. The study included thermal

  3. Space shuttle/food system study. Package feasibility study, modifications 3S, 4C and 5S

    Science.gov (United States)

    1974-01-01

    An optimum feeding system for the space shuttle was presented. This system consisted of all rehydratable type foods which were enclosed in a 4 in. x 4 in. x 1 in. flexible package. A feasibility follow-on study was conducted, and two acceptable, feasible prototypes for this package are described.

  4. Analysis of residual toluene in food packaging via headspace extraction method using gas chromatography

    International Nuclear Information System (INIS)

    Lim, Ying Chin; Mohd Marsin Sanagi

    2008-01-01

    Polymeric materials are used in many food contact applications as packaging material. The presence of residual toluene in this food packaging material can migrate into food and thus affect the quality of food. In this study, a manual headspace analysis was successfully designed and developed. The determination of residual toluene was carried out with standard addition method and multiple headspace extraction, MHE) method using gas chromatography-flame ionization detector, GC-FID). Identification of toluene was performed by comparison of its retention time with standard toluene and GC-MS. It was found that the suitable heating temperature was 180 degree Celsius with an optimum heating time of 10 minutes. The study also found that the concentration of residual toluene in multicolored sample was higher compared to mono colored sample whereas residual toluene in sample analyzed using standard addition method was higher compared to MHE method. However, comparison with the results obtained from De Paris laboratory, France found that MHE method gave higher accuracy for sample with low analyte concentration. On the other hand, lower accuracy was obtained for sample with high concentration of residual toluene due to systematic errors. Comparison between determination methods showed that MHE method is more precise compared to standard addition method. (author)

  5. Safety by design of printed multilayer materials intended for food packaging.

    Science.gov (United States)

    Domeño, Celia; Aznar, Margarita; Nerín, Cristina; Isella, Francesca; Fedeli, Mauro; Bosetti, Osvaldo

    2017-07-01

    Printing inks are commonly used in multilayer plastics materials used for food packaging, and compounds present in inks can migrate to the food either by diffusion through the multilayers or because of set-off phenomena. To avoid this problem, the right design of the packaging is crucial. This paper studies the safety by design of multilayer materials. First, the migration from four different multilayers manufactured using polyethylene terephthalate (PET), aluminium (Al) and polyethylene (PE) was determined. The structural differences among materials such as the presence of inks or lacquer coatings as well as the differences in layers position allowed the study of a safety-by-design approach. Sixty-nine different compounds were detected and identified; 49 of them were not included in the positive list of Regulation EU/10/2011 or in Swiss legislation and 15 belong to Cramer class III, which means that they have a theoretical high toxicity. Some of the compounds related to ink composition were pyrene, a compound commercially used to make dyes and dye precursors and the antioxidant Irganox 1300. The application of external lacquers decreased the concentration of some migrants but also brought the potential for new migrants coming from its composition. A final risk assessment of the material allowed evaluating food safety for different food simulants and confirm it.

  6. Evaluation of the genotoxicity of chitosan nanoparticles for use in food packaging films.

    Science.gov (United States)

    De Lima, Renata; Feitosa, Leandro; do Espírito Santo Pereira, Anderson; de Moura, Márcia Regina; Ahmad Aouada, Fauze; Henrique Capparelli Mattoso, Luiz; Fernandes Fraceto, Leonardo

    2010-08-01

    The use of nanoparticles in food packaging has been proposed on the basis that it could improve protection of foods by, for example, reducing permeation of gases, minimizing odor loss, and increasing mechanical strength and thermal stability. Consequently, the impacts of such nanoparticles on organisms and on the environment need to be investigated to ensure their safe use. In an earlier study, Moura and others (2008a) described the effect of addition of chitosan (CS) and poly(methacrylic acid) (PMAA) nanoparticles on the mechanical properties, water vapor, and oxygen permeability of hydroxypropyl methylcellulose films used in food packaging. Here, the genotoxicity of different polymeric CS/PMAA nanoparticles (size 60, 82, and 111 nm) was evaluated at different concentration levels, using the Allium cepa chromosome damage test as well as cytogenetic tests employing human lymphocyte cultures. Test substrates were exposed to solutions containing nanoparticles at polymer mass concentrations of 1.8, 18, and 180 mg/L. Results showed no evidence of DNA damage caused by the nanoparticles (no significant numerical or structural changes were observed), however the 82 and 111 nm nanoparticles reduced mitotic index values at the highest concentration tested (180 mg/L), indicating that the nanoparticles were toxic to the cells used at this concentration. In the case of the 60 nm CS/PMAA nanoparticles, no significant changes in the mitotic index were observed at the concentration levels tested, indicating that these particles were not toxic. The techniques used show promising potential for application in tests of nanoparticle safety envisaging the future use of these materials in food packaging.

  7. Modeling the oxygen diffusion of nanocomposite-based food packaging films.

    Science.gov (United States)

    Bhunia, Kanishka; Dhawan, Sumeet; Sablani, Shyam S

    2012-07-01

    Polymer-layered silicate nanocomposites have been shown to improve the gas barrier properties of food packaging polymers. This study developed a computer simulation model using the commercial software, COMSOL Multiphysics to analyze changes in oxygen barrier properties in terms of relative diffusivity, as influenced by configuration and structural parameters that include volume fraction (φ), aspect ratio (α), intercalation width (W), and orientation angle (θ) of nanoparticles. The simulation was performed at different φ (1%, 3%, 5%, and 7%), α (50, 100, 500, and 1000), and W (1, 3, 5, and 7 nm). The θ value was varied from 0° to 85°. Results show that diffusivity decreases with increasing volume fraction, but beyond φ = 5% and α = 500, diffusivity remained almost constant at W values of 1 and 3 nm. Higher relative diffusivity coincided with increasing W and decreasing α value for the same volume fraction of nanoparticles. Diffusivity increased as the rotational angle increased, gradually diminishing the influence of nanoparticles. Diffusivity increased drastically as θ changed from 15° to 30° (relative increment in relative diffusivity was almost 3.5 times). Nanoparticles with exfoliation configuration exhibited better oxygen barrier properties compared to intercalation. The finite element model developed in this study provides insight into oxygen barrier properties for nanocomposite with a wide range of structural parameters. This model can be used to design and manufacture an ideal nanocomposite-based food packaging film with improved gas barrier properties for industrial applications. The model will assist in designing nanocomposite polymeric structures of desired gas barrier properties for food packaging applications. In addition, this study will be helpful in formulating a combination of nanoparticle structural parameters for designing nanocomposite membranes with selective permeability for the industrial applications including membrane

  8. Evaluation of performance of food packagings when treated with ionizing radiation

    International Nuclear Information System (INIS)

    Moura, Esperidiana Augusta Barretos de

    2006-01-01

    In this study the mechanical properties (tensile strength and percentage elongation at break and penetration resistance), optical properties, gas oxygen and water vapor permeability, the overall migration tests into aqueous food simulant (3% aqueous acetic acid) and fatty food simulant (n-heptane), as well as the formation of volatile radiation product tests were used to evaluate the effects of ionizing radiation (gamma irradiation or electron-beam irradiation) on commercial monolayer and multilayer flexible plastics packaging materials. These films are two typical materials produced in Brazil for industrial meat packaging, one of them is a monolayer low-density polyethylene (LDPE) and other is a multilayer co extruded low-density polyethylene (LDPE), ethylene vinyl alcohol (EVOH), polyamide (PA) based film (LDPE/EVOH/PA). Film samples were irradiated with doses up to 30 kGy, at room temperature and in the presence of air with gamma rays using a 60 Co facility and electron beam from 1.5 MeV electrostatic accelerator. Alterations of these properties were detected according to the dose applied initially eight day after irradiation took place and new alterations of these values when the properties were evaluate two to three months after irradiation process. The results showed that scission reactions are higher than cross-linking process for both studied films, irradiated with gamma rays and electron beam. The evaluated properties of the irradiated films were not affected significantly with the dose range and period studied. The monolayer Unipac PE-60 and the multilayer Lovaflex CH 130 films can be used as food packaging materials for food pasteurization and in the sterilization process of by ionizing radiation using a gamma facilities and electron beam accelerators in commercial scale. (author)

  9. Innovative food processing technology using ohmic heating and aseptic packaging for meat.

    Science.gov (United States)

    Ito, Ruri; Fukuoka, Mika; Hamada-Sato, Naoko

    2014-02-01

    Since the Tohoku earthquake, there is much interest in processed foods, which can be stored for long periods at room temperature. Retort heating is one of the main technologies employed for producing it. We developed the innovative food processing technology, which supersede retort, using ohmic heating and aseptic packaging. Electrical heating involves the application of alternating voltage to food. Compared with retort heating, which uses a heat transfer medium, ohmic heating allows for high heating efficiency and rapid heating. In this paper we ohmically heated chicken breast samples and conducted various tests on the heated samples. The measurement results of water content, IMP, and glutamic acid suggest that the quality of the ohmically heated samples was similar or superior to that of the retort-heated samples. Furthermore, based on the monitoring of these samples, it was observed that sample quality did not deteriorate during storage. © 2013. Published by Elsevier Ltd on behalf of The American Meat Science Association. All rights reserved.

  10. A study of elemental migration from poly(ethylene terephthalate) of food packagings to simulated solutions by radiometric method

    International Nuclear Information System (INIS)

    Soares, Eufemia Paez; Saki, Mitiko; Silva, Leonardo G.A.

    2007-01-01

    Brazilian plastic production for food packagings, in recent years, has grown in the same proportion as food consumption. Considering that the plastic manufacturing involves catalytic processes and the use of additives, when the foods are in direct contact with these materials, the components present in plastics may migrate to the food. The Brazilian Health Surveillance Agency (ANVISA) has established boundary-values of migrants as well as procedures to evaluate migration of elements and substances from plastic packaging to food. In this study elemental composition of poly (ethylene terephthalate) - PET - packaging and results of elemental migration were obtained. Instrumental Neutron Activation Analysis (INAA) was used to determine elemental concentrations in PET packagings and the radiometric method was applied for elemental migration determination. This radiometric method consisted of irradiating the PET samples with neutrons, followed by migration exposition and radioactivity measurement in food-simulated solution. Experimental conditions used for migration were 10 days exposure period at 40 deg C. Migration was evaluated for soft drink, juice and water PET packaging. The analytical results indicated that PET packagings contain Co and Sb and those elements are transferred to the simulated solutions. However, these migration results were lower than the maximum tolerance values established by ANVISA. The migration detection limits also indicated high sensitivity of the radiometric method. (author)

  11. Can A Food Retailer-Based Healthier Foods Initiative Improve The Nutrient Profile Of US Packaged Food Purchases? A Case Study Of Walmart, 2000-2013

    Science.gov (United States)

    Smith, Lindsey; Ng, Shu Wen; Popkin, Barry M.

    2015-01-01

    Healthier foods initiatives (HFIs) by national food retailers offer an opportunity to improve the nutritional profile of packaged food purchases (PFPS). Using a longitudinal dataset of US household PFPs, with methods to account for selectivity of shopping at a specific retailer, we modeled the effect of Walmart’s HFI using counterfactual simulations to examine observed vs. expected changes in the nutritional profile of Walmart PFPs. From 2000 to 2013, Walmart PFPs showed major declines in energy, sodium, and sugar density, as well as declines in sugary beverages, grain-based desserts, snacks, and candy, beyond trends at similar retailers. However, post-HFI declines were similar to what we expected based on pre-HFI trends, suggesting that these changes were not attributable to Walmart’s HFI. These results suggest that food retailer-based HFIs may not be sufficient to improve the nutritional profile of food purchases. PMID:26526244

  12. Observations of marketing on food packaging targeted to youth in retail food stores.

    Science.gov (United States)

    Grigsby-Toussaint, Diana S; Moise, Imelda K; Geiger, Sarah D

    2011-09-01

    There is growing evidence that exposure to food marketing influences dietary preferences among youth. Few studies exploring this association, however, have focused on the retail food store environment where families negotiate the influence of food and beverage marketing on purchasing practices. Consequently, we sought to examine: (i) the extent to which foods marketed on the internet and television to youth are also available and marketed in retail food stores, and (ii) whether differences exist in the marketing practices across store types and by neighborhood racial composition. In 2008, a cross-sectional survey of 118 food stores was conducted in four Midwestern cities in the United States. Results showed that 82% of stores assessed carried items commonly marketed to youth via television or the internet. The items most likely to have some type of marketing technique were noncarbonated drinks (97.7%), fruit and cereal bars (76.9%), and soda (62.2%). Grocery stores were significantly more likely than convenience stores to have marketing for breads and pastries (34.6% vs. 17.9%), breakfast cereals (52.0% vs. 22.9%), cookies and crackers (54.2% vs. 25.3%), dairy (70.8% vs. 42.7%), and ice cream (23.8% vs. 9.8%). Stores located in black neighborhoods were significantly more likely to have marketing, in comparison to white neighborhoods, for breads and pastries (35.7% vs. 17.1%), breakfast cereals (44.4% vs. 25.0%), and cookies and crackers (48.1% vs. 26.3%). Our results highlight the importance of examining food marketing techniques in the retail food store environment, where visual cues from television and the internet may be reinforced.

  13. Evaluation of chemical elements migration from food packaging plastics into food

    International Nuclear Information System (INIS)

    Kamiya, Adriana M.; Fulfaro, Roberto; Saiki, Mitiko

    2000-01-01

    This work presents results of As, Cd, Co, Cr, Sb, Se, Sn, and Zn obtained in the analysis of plastics from food packing materials by instrumental neutron activation analysis. The radiometric method was also applied to evaluate the migration of Co and Sb from the plastic into the food simulant. The possible sources of the toxic elements in plastic materials and the advantages of radiometric method in the migration evaluation are discussed. (author)

  14. A membrane film sensor with encapsulated fluorescent dyes towards express freshness monitoring of packaged food.

    Science.gov (United States)

    Kiryukhin, Maxim V; Lau, Hooi Hong; Goh, Seok Hong; Teh, Cathleen; Korzh, Vladimir; Sadovoy, Anton

    2018-05-15

    A new Membrane Film Sensor (MFS) has been developed to measure pH of fluids. MFS comprises a polyelectrolyte multilayer film with uniformly distributed compartments (microchambers) where a fluorescent sensing dye is encapsulated. Fabricated film is sealed onto a polyethylene film for a future use. MFS was applied to report changes in golden pomfret fillet upon its storage at 5 °C. MFS pH readings were correlated to bacteriological analysis of fish samples. A hike in pH of fish juices happens after 10 days of storage signaling bacterial spoilage of fish. The design of developed MFS allows easy integration with transparent packaging materials for future development of "SMART" packaging sensing food freshness. Copyright © 2018 Elsevier B.V. All rights reserved.

  15. Chemical and physical change of packaging materials for food by γ-ray irradiation

    International Nuclear Information System (INIS)

    Kawamura, Yoko; Takeda, Yuiko; Yamada, Takashi

    1998-01-01

    Packaging materials for food made of polyethylene, polypropylene and polystyrene were irradiated with 60 Co γ-ray. Exposure was 10, 30 and 50 kGy at 5 kGy/h exposure rate. With irradiating, all packaging materials of polyethylene and polypropylene produced volatile substances, for example, aldehydes, ketones and alcohols, especially, large amount of acetic acid and acetone. These volatile compounds were not observed in the sample unirradiated and increased with increasing exposure. Accordingly, it is concluded that they were decomposition products depend on irradiation. Polypropylene products were much more easily decomposed than polyethylene one because much more kinds and amount of volatile products were formed. However, on polystyrene products, content of styrene and ethylbenzene, monomer of raw materials, were reduced by irradiation and small amount of volatile substances were formed. These results proved its resistance to irradiation. (S.Y.)

  16. Consumers' Views Regarding Health Claims on Food Packages. Contextual Analysis by Means of Computer Support

    Directory of Open Access Journals (Sweden)

    Eva Gunilla Svederberg

    2002-01-01

    Full Text Available Several studies have shown consumers to generally have only a limited understanding of the nutritional information on packaged-food labels. This suggests it is difficult for them to select properly between different foods on the basis of such information. As a basis for information on the requirements of groups of consumers, the present study aimed at investigating how, when presented with health claims and other nutritional information on the labels of food products, consumers' thinking about foods is affected by various background factors as well as by various types of food-related experiences. Semi-structured interviews of 30 consumers in Sweden—men and women aged 25 to 64, with and without food-related health problems—were carried out. The interviews were tape-recorded and were transcribed word-for-word. In the analysis of the interview data, the qualitative methodology of contextual analysis was utilised. For the purpose of method development, the computer programme Atlas.ti was used to support the analysis. The objective of this article is to show step by step how the analysis was carried out. In connection with the analysis, some results are presented. However, the focus in the article is on methodology. The conclusion drawn is that Atlas.ti has qualities that can facilitate the contextual analysis of the interview data. URN: urn:nbn:de:0114-fqs0201109

  17. Preparation and application of agar/alginate/collagen ternary blend functional food packaging films.

    Science.gov (United States)

    Wang, Long-Feng; Rhim, Jong-Whan

    2015-09-01

    Ternary blend agar/alginate/collagen (A/A/C) hydrogel films with silver nanoparticles (AgNPs) and grapefruit seed extract (GSE) were prepared. Their performance properties, transparency, tensile strength (TS), water vapor permeability (WVP), water contact angle (CA), water swelling ratio (SR), water solubility (WS), and antimicrobial activity were determined. The A/A/C film was highly transparent, and both AgNPs and GSE incorporated blend films (A/A/C(AgNPs) and A/A/C(GSE)) exhibited UV-screening effect, especially, the A/A/C(GSE) film had high UV-screening effect without sacrificing the transmittance. In addition, the A/A/C blend films formed efficient hydrogel film with the water holding capacity of 23.6 times of their weight. Both A/A/C(AgNPs) and A/A/C(GSE) composite films exhibited strong antimicrobial activity against both Gram-positive (Listeria monocytogenes) and Gram-negative (Escherichia coli) food-borne pathogenic bacteria. The test results of fresh potatoes packaging revealed that all the A/A/C ternary blend films prevented forming of condensed water on the packaged film surface, both A/A/C(AgNPs) and A/A/C(GSE) composite films prevented greening of potatoes during storage. The results indicate that the ternary blend hydrogel films incorporated with AgNPs or GSE can be used not only as antifogging packaging films for highly respiring fresh agriculture produce, but also as an active food packaging system utilizing their strong antimicrobial activity. Copyright © 2015 Elsevier B.V. All rights reserved.

  18. High variation in manufacturer-declared serving size of packaged discretionary foods in Australia.

    Science.gov (United States)

    Haskelberg, Hila; Neal, Bruce; Dunford, Elizabeth; Flood, Victoria; Rangan, Anna; Thomas, Beth; Cleanthous, Xenia; Trevena, Helen; Zheng, Jazzmin Miaobing; Louie, Jimmy Chun Yu; Gill, Timothy; Wu, Jason H Y

    2016-05-28

    Despite the potential of declared serving size to encourage appropriate portion size consumption, most countries including Australia have not developed clear reference guidelines for serving size. The present study evaluated variability in manufacturer-declared serving size of discretionary food and beverage products in Australia, and how declared serving size compared with the 2013 Australian Dietary Guideline (ADG) standard serve (600 kJ). Serving sizes were obtained from the Nutrition Information Panel for 4466 packaged, discretionary products in 2013 at four large supermarkets in Sydney, Australia, and categorised into fifteen categories in line with the 2013 ADG. For unique products that were sold in multiple package sizes, the percentage difference between the minimum and the maximum serving size across different package sizes was calculated. A high variation in serving size was found within the majority of food and beverage categories - for example, among 347 non-alcoholic beverages (e.g. soft drinks), the median for serving size was 250 (interquartile range (IQR) 250, 355) ml (range 100-750 ml). Declared serving size for unique products that are available in multiple package sizes also showed high variation, particularly for chocolate-based confectionery, with median percentage difference between minimum and maximum serving size of 183 (IQR 150) %. Categories with a high proportion of products that exceeded the 600 kJ ADG standard serve included cakes and muffins, pastries and desserts (≥74 % for each). High variability in declared serving size may confound interpretation and understanding of consumers interested in standardising and controlling their portion selection. Future research is needed to assess if and how standardising declared serving size might affect consumer behaviour.

  19. Influencing Eating Choices: Biological Food Cues in Advertising and Packaging Alter Trajectories of Decision Making and Behavior.

    Science.gov (United States)

    Bailey, Rachel L

    2017-10-01

    From an ecological perception perspective (Gibson, 1977), the availability of perceptual information alters what behaviors are more and less likely at different times. This study examines how perceptual information delivered in food advertisements and packaging alters the time course of information processing and decision making. Participants categorized images of food that varied in information delivered in terms of color, glossiness, and texture (e.g., food cues) before and after being exposed to a set of advertisements that also varied in this way. In general, items with more direct cues enhanced appetitive motivational processes, especially if they were also advertised with direct food cues. Individuals also chose to eat products that were packaged with more available direct food cues compared to opaque packaging.

  20. Prospects for application of post-consumer used plastics in food packaging.

    Science.gov (United States)

    Miltz, J; Ram, A; Nir, M M

    1997-01-01

    The two most widely used polymers in packaging in recent years are polyethylene terephthalate (PET) and polyethylene (PE). The biggest fractions of these polymers are not re-utilized, in spite of the fact that they possess excellent properties even after their first application. The ban on using recycled polymers in food packaging applications and the lack of good value outlets for these materials causes them to end up in landfills. The high cost nylon, used in packaging primarily as high gas barrier laminates with PE, also finds its way to landfills. In this case, the reason is the difficulty of recycling different polymers that are incompatible. Thus, the Municipal Solid Waste (MSW) stream transferred to landfills contains many plastic packages. These packages are being blamed as a major pollutant of the environment in spite of the fact that all plastics contribute only a small percentage to the weight of the garbage in landfills. If proper and cost effective applications for the recycled polymers could be developed, the waste related to their disposal could be limited. In addition, the contribution of plastic packages to the environmental problem could be diminished. In the present paper, the possibility of sandwiching a contaminated PET layer between two layers of the virgin material was studied. The aim of the study was to determine whether such an operation could lower the migration level of contaminants from a multilayer structure (containing a recycled layer of PET) to values below the limits required by regulatory agencies. The diffusion coefficients (required to determine migration) of four organic liquids in PET were determined. As a result of the sandwiching operation, the amount of pollutant (toluene) migrating into the food simulant was reduced by two orders of magnitude. The properties of PE/nylon blends were also studied. It was found that the high gas barrier properties of nylon are preserved in the blend when proper processing conditions are used

  1. Tests of potential functional barriers for laminated multilayer food packages. Part I: Low molecular weight permeants.

    Science.gov (United States)

    Simal-Gándara, J; Sarria-Vidal, M; Koorevaar, A; Rijk, R

    2000-08-01

    The advent of the functional barrier concept in food packaging has brought with it a requirement for fast tests of permeation through potential barrier materials. In such tests it would be convenient for both foodstuffs and materials below the functional barrier (sub-barrier materials) to be represented by standard simulants. By means of inverse gas chromatography, liquid paraffin spiked with appropriate permeants was considered as a potential simulant of sub-barrier materials based on polypropylene (PP) or similar polyolefins. Experiments were performed to characterize the kinetics of the permeation of low molecular weight model permeants (octene, toluene and isopropanol) from liquid paraffin, through a surrogate potential functional barrier (25 microns-thick oriented PP) into the food stimulants olive oil and 3% (w/v) acetic acid. These permeation results were interpreted in terms of three permeation kinetic models regarding the solubility of a particular model permeant in the post-barrier medium (i.e. the food simulant). The results obtained justify the development and evaluation of liquid sub-barrier simulants that would allow flexible yet rigorous testing of new laminated multilayer packaging materials.

  2. 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)

  3. [Analysis of phthalates in plastic food-packaging bags by thin layer chromatography].

    Science.gov (United States)

    Chen, Hui; Wang, Yuan; Zhu, Ruohua

    2006-01-01

    The method for simultaneous determination of four phthalates, namely dimethyl phthalate (DMP), diethyl phthalate (DEP), di-n-butyl phthalate (DBP) and di (2-ethylhexyl) phthalate (DEHP) in plastic food-packaging bags by thin layer chromatography (TLC) was developed. The plastic food-packaging bags were extracted with ethanol by ultrasonication, then the mixture was filtrated through membrane (0.45 microm). The mixture of ethyl acetate-anhydrous ether-isooctane (1 : 4 : 15, v/v) was used as developing agent on the TLC silica gel plate for development. The filtered liquid was spotted on the TLC plate dealt by acetone, and detected with scanning wavelength of 275 nm and reference wavelength of 340 nm. The qualitative analysis of the phthalates was performed using the R(f) values of the chromatogram. The quantitative analysis was performed with external standard method. Good linearities were obtained for DMP, DEP, DBP and DEHP. The detection limits were 2.1 ng for DMP, 2.4 ng for DEP, 3.4 ng for DBP and 4.0 ng for DEHP. The relative standard deviations (RSDs) of the four phthalates were 2.8% - 3.5%. The recoveries of the four phthalate standards in real sample were 78.58% - 111.04%. The method presented has the advantages of high precision, high sensitivity, small sample size, and simple pretreatment . The method was used to detect the four phthalates in the food-packaging bags. The contents in real samples were close to the results by gas chromatography.

  4. {epsilon}-Caprolactam migration from irradiated PA-6 food packaging: kinetic simulation and measurement

    Energy Technology Data Exchange (ETDEWEB)

    Rosa, Faena Machado Leite [Instituto de Pesquisas Energeticas e Nucleares (IPEN/CNEN-SP), Sao Paulo, SP (Brazil); Felix, Juliana; Araujo, Henrique Peres; Monteiro, Magali [UNESP, Araraquara, SP (Brazil). Faculdade de Ciencias Farmaceuticas. Dept. de Alimentos e Nutricao; Padula, Marisa [Instituto de Tecnologia de Alimentos (ITAL), Campinas, SP (Brazil). Centro de Tecnologia de Embalagem; Manzoli, Jose Eduardo [Instituto de Pesquisas Energeticas e Nucleares (IPEN/CNEN-SP), Sao Paulo, SP (Brazil); Universidade Sao Judas Tadeu (USJT), Sao Paulo, SP (Brazil)], E-mail: jmanzoli@ipen.br

    2007-07-01

    Migration of low molecular mass compounds (LMMC), such as monomers and additives, from plastic packaging into food simulants is a very important issue, concerning public health and chemical contamination of foods. Sterilization of food packaging materials with ionizing radiation is considered an alternative to other sterilization methods, but when polymers are irradiated, LMMC may be formed, as radiolysis products. According to the Brazilian legislation, specific migration tests, such as those of LMMC from packaging into simulants, should be carried out at certain temperature and time, depending on the real conditions of contact. In this work, multilayer flexible films with polyamide 6 (PA-6), used for meat foodstuffs, were studied. The {epsilon}-caprolactam (PA-6 monomer) specific migration into acetic acid 3% simulant at 40 deg C during 10 days and at 100 deg C during 30 minutes was performed. The initial monomer level in the irradiated and non irradiated PA-6 films was quantified by high resolution gas chromatography (HRGC). Radiation doses were 3 and 7 kGy. {epsilon}-caprolactam specific migration was carried out only with non irradiated films. The results showed that radiation causes a significant change in the monomer level, up or down, depending on the multilayer film type. The kinetic of the {epsilon}-caprolactam migration at both temperatures, 40 and 100 deg C was clearly explained by the numerical simulation, combining an Arrhenius equation with the Fick's second law, although this kinetic was not experimentally studied. This simulation allowed to predict diffusion parameters estimates, like diffusion coefficients and activation energies of {epsilon}-caprolactam in the films or simulant. (author)

  5. ε-Caprolactam migration from irradiated PA-6 food packaging: kinetic simulation and measurement

    International Nuclear Information System (INIS)

    Rosa, Faena Machado Leite; Felix, Juliana; Araujo, Henrique Peres; Monteiro, Magali

    2007-01-01

    Migration of low molecular mass compounds (LMMC), such as monomers and additives, from plastic packaging into food simulants is a very important issue, concerning public health and chemical contamination of foods. Sterilization of food packaging materials with ionizing radiation is considered an alternative to other sterilization methods, but when polymers are irradiated, LMMC may be formed, as radiolysis products. According to the Brazilian legislation, specific migration tests, such as those of LMMC from packaging into simulants, should be carried out at certain temperature and time, depending on the real conditions of contact. In this work, multilayer flexible films with polyamide 6 (PA-6), used for meat foodstuffs, were studied. The ε-caprolactam (PA-6 monomer) specific migration into acetic acid 3% simulant at 40 deg C during 10 days and at 100 deg C during 30 minutes was performed. The initial monomer level in the irradiated and non irradiated PA-6 films was quantified by high resolution gas chromatography (HRGC). Radiation doses were 3 and 7 kGy. ε-caprolactam specific migration was carried out only with non irradiated films. The results showed that radiation causes a significant change in the monomer level, up or down, depending on the multilayer film type. The kinetic of the ε-caprolactam migration at both temperatures, 40 and 100 deg C was clearly explained by the numerical simulation, combining an Arrhenius equation with the Fick's second law, although this kinetic was not experimentally studied. This simulation allowed to predict diffusion parameters estimates, like diffusion coefficients and activation energies of ε-caprolactam in the films or simulant. (author)

  6. Color-Coded Front-of-Pack Nutrition Labels—An Option for US Packaged Foods?

    Science.gov (United States)

    Dunford, Elizabeth K.; Poti, Jennifer M.; Xavier, Dagan; Webster, Jacqui L.; Taillie, Lindsey Smith

    2017-01-01

    The implementation of a standardized front-of-pack-labelling (FoPL) scheme would likely be a useful tool for many consumers trying to improve the healthfulness of their diets. Our objective was to examine what the traffic light labelling scheme would look like if implemented in the US. Data were extracted from Label Insight’s Open Access branded food database in 2017. Nutrient levels and the proportion of products classified as “Red” (High), “Amber” (Medium) or “Green” (Low) in total fat, saturated fat, total sugar and sodium for food and beverage items were examined. The proportion of products in each category that had each possible combination of traffic light colors, and met the aggregate score for “healthy” was examined. Out of 175,198 products, >50% of all US packaged foods received a “Red” rating for total sugar and sodium. “Confectionery” had the highest mean total sugar (51.9 g/100 g) and “Meat and meat alternatives” the highest mean sodium (781 mg/100 g). The most common traffic light label combination was “Red” for total fat, saturated fat and sodium and “Green” for sugar. Only 30.1% of products were considered “healthy”. A wide variety (n = 80) of traffic light color combinations were observed. A color coded traffic light scheme appears to be an option for implementation across the US packaged food supply to support consumers in making healthier food choices. PMID:28489037

  7. Indian meal moth (Plodia interpunctella)-resistant food packaging film development using microencapsulated cinnamon oil.

    Science.gov (United States)

    Kim, In-Hah; Song, Ah Young; Han, Jaejoon; Park, Ki Hwan; Min, Sea C

    2014-10-01

    Insect-resistant laminate films containing microencapsulated cinnamon oil (CO) were developed to protect food products from the Indian meal moth (Plodia interpunctella). CO microencapsulated with polyvinyl alcohol was incorporated with a printing ink and the ink mixture was applied to a low-density polyethylene (LDPE) film as an ink coating. The coated LDPE surface was laminated with a polypropylene film. The laminate film impeded the invasion of moth larvae and repelled the larvae. The periods of time during which cinnamaldehyde level in the film remained above a minimum repelling concentration, predicted from the concentration profile, were 21, 21, and 10 d for cookies, chocolate, and caramel, respectively. Coating with microencapsulated ink did not alter the tensile or barrier properties of the laminate film. Microencapsulation effectively prevented volatilization of CO. The laminate film can be produced by modern film manufacturing lines and applied to protect food from Indian meal moth damage. The LDPE-PP laminate film developed using microencapsulated cinnamon oil was effective to protect the model foods from the invasion of Indian meal moth larvae. The microencapsulated ink coating did not significantly change the tensile and barrier properties of the LDPE-PP laminate film, implying that replacement of the uncoated with coated laminate would not be an issue with current packaging equipment. The films showed the potential to be produced in commercial film production lines that usually involve high temperatures because of the improved thermal stability of cinnamon oil due to microencapsulation. The microencapsulated system may be extended to other food-packaging films for which the same ink-printing platform is used. © 2014 Institute of Food Technologists®

  8. Choosing front-of-package food labelling nutritional criteria: how smart were 'Smart Choices'?

    Science.gov (United States)

    Roberto, Christina A; Bragg, Marie A; Livingston, Kara A; Harris, Jennifer L; Thompson, Jackie M; Seamans, Marissa J; Brownell, Kelly D

    2012-02-01

    The 'Smart Choices' programme was an industry-driven, front-of-package (FOP) nutritional labelling system introduced in the USA in August 2009, ostensibly to help consumers select healthier options during food shopping. Its nutritional criteria were developed by members of the food industry in collaboration with nutrition and public health experts and government officials. The aim of the present study was to test the extent to which products labelled as 'Smart Choices' could be classified as healthy choices on the basis of the Nutrient Profile Model (NPM), a non-industry-developed, validated nutritional standard. A total of 100 packaged products that qualified for a 'Smart Choices' designation were sampled from eight food and beverage categories. All products were evaluated using the NPM method. In all, 64 % of the products deemed 'Smart Choices' did not meet the NPM standard for a healthy product. Within each 'Smart Choices' category, 0 % of condiments, 8·70 % of fats and oils, 15·63 % of cereals and 31·58 % of snacks and sweets met NPM thresholds. All sampled soups, beverages, desserts and grains deemed 'Smart Choices' were considered healthy according to the NPM standard. The 'Smart Choices' programme is an example of industries' attempts at self-regulation. More than 60 % of foods that received the 'Smart Choices' label did not meet standard nutritional criteria for a 'healthy' food choice, suggesting that industries' involvement in designing labelling systems should be scrutinized. The NPM system may be a good option as the basis for establishing FOP labelling criteria, although more comparisons with other systems are needed.

  9. Sterilized PP/HMSPP cushion foams for medical and food packaging applications

    International Nuclear Information System (INIS)

    Cardoso, Elisabeth C.L.; Lima, L. Filipe C.P.; Parra, Duclerc F.; Lugao, Ademar B.; Bueno, N.R.; Gasparin, Eleosmar

    2009-01-01

    Treatment with gamma radiation is becoming a common process for the sterilization of packages, mostly made of natural or synthetic plastics, used in aseptic processing of foods and pharmaceuticals. Packaging materials may be irradiated either prior or after filling; the irradiation prior to filling is usually chosen for dairy products, processed food, beverages, pharmaceuticals and medical devices. Cushion foams are used to help protect fragile items during moving transport. Shock, vibration and damage are avoided by the cushioning effect and chances of product damage are reduced. It is easy to use and perforated for easy tearing. Cushion foams are employed to wrap glasses, plates, crockery, lamps, electronics and other breakable items. This paper presents special cushion foams to be used for medical and food packaging applications; so, these foams will be gamma irradiated before getting in contact with these special articles. Foams were previously produced from a 50% blending Polypropylene homopolymer / High Melt Strength Polypropylene (HMSPP) thereof, that presented following results for properties assessed: melt flow index, 230 deg C - 3.67 g/10 minutes; crystallinity = 47%; melt strength, at 200 deg C = 7.3 cN. This admixture was further fed into the barrel of a single-screw extruder, Rheomex 332 p, equipped with 3:1,33 d screw and 19/33 special screw for foaming, with standard controller and monitored panel, temperature controller (2 channels), melt temperature (2 channels) and melt pressure (4 channels). By using a 175/200/210/220/165/25 (deg C) profile temperature, and after attaining a homogeneous melting, a given amount of physical blowing agent (nitrogen) was injected and mixed with the polymer melt stream to produce the foam. Foamed extrudate was subjected to sterilization radiation doses: 25, 50, 75 and 100 kGy and further evaluated as per: appearance (whiteness / yellowness) and temperature dependent oxidative-induction time (TOIT) tests, by comparing

  10. Development and quality characteristics of shelf-stable soy-agushie: a residual by-product of soymilk production.

    Science.gov (United States)

    Nti, Christina A; Plahar, Wisdom A; Annan, Nana T

    2016-03-01

    A process was developed for the production of a high-protein food ingredient, soy-agushie, from the residual by-product of soymilk production. The product, with a moisture content of about 6%, was evaluated for its quality characteristics and performance in traditional dishes. The protein content was about 26% with similar amino acids content as that of the whole soybean. Lysine remained high in the dehydrated product (6.57 g/16 g N). While over 60% of the original B vitamins content in the beans was extracted with the milk, high proportions of the minerals were found to be retained in the residual by-product. The process adequately reduced the trypsin inhibitor levels in the beans from 25 to 1.5 mg/g. High sensory scores were obtained for recipes developed with soy-agushie in traditional dishes. The scope of utilization of the soy-agushie could be widened to include several traditional foods and bakery products for maximum nutritional benefits.

  11. Programme on the recyclability of food-packaging materials with respect to food safety considerations: polyethylene terephthalate (PET), paper and board, and plastics covered by functional barriers.

    Science.gov (United States)

    Franz, R

    2002-01-01

    Stimulated by new ecology-driven European and national regulations, news routes of recycling waste appear on the market. Since food packages represent a large percentage of the plastics consumption and since they have a short lifetime, an important approach consists in making new packages from post-consumer used packages. On the other hand, food-packaging regulations in Europe require that packaging materials must be safe. Therefore, potential mass transfer (migration) of harmful recycling-related substances to the food must be excluded and test methods to ensure the safety-in-use of recycled materials for food packaging are needled. As a consequence of this situation, a European research project FAIR-CT98-4318, with the acronym 'Recyclability', was initiated. The project consists of three sections each focusing on a different class of recycled materials: polyethylene terephthalate (PET), paper and board, and plastics covered by functional barriers. The project consortium consists of 28 project members from 11 EU countries. In addition, the project is during its lifetime in discussion with the US Food and Drug Administrations (FDA) to consider also US FDA regulatory viewpoints and to aim, as a consequence, to harmonizable conclusions and recommendations. The paper introduces the project and presents an overview of the project work progress.

  12. 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.

  13. Feasibility of using cling-wrap films as a packaging material for radiation processed foods

    International Nuclear Information System (INIS)

    Choudhari, Vilendra V.; Chatterjee, Suchandra; Variyar, Prasad S.; Sharma, Arun

    2005-01-01

    Effect of gamma radiation (2 and 10 kgGy) on the stability of commercially available cling-wrap films for minimally processed foods was investigated. Migration of additives from the films into diethyl ether and water was monitored by TLC and by GC/MS analysis of their acetylated derivatives. Diocytyl phthalate was identified in the ether extract as the major migrant accounting for 98% of the total constituents detected. Other migrants identified in the minor amounts ( t 32.29 min corresponding to 1,3- dichloro-2-propanol. These changes, however, had no significant effect of the sensory and physical quality of the film. Thus feasibility of the using cling-wrap films as a packaging material for radiation processed food has been established. (author)

  14. Physico-mechanical and chemical screening of packaging plastics and laminates for food irradiation

    International Nuclear Information System (INIS)

    Cabalar, Patrick Jay E.; Laurio, Christian D.

    2014-03-01

    Evaluation of selected commercially-available packaging plastics and laminated plastics i.e., PET12/PE50, PET12/CPS40, Laminaed PET/PE, VMPET12/PE70, Nylon/PE, Nylon15/PE50, PET/Foil/PE, PlainPET/FOIL7/PE100, and OPP20/Foil6.5/PE40, are conducted by employing methods for determining physico-mechanical properties and performing chemical analyses to assess the suitability for food irradiation at 10kGy. Isotope Ratio Mass Spectrometry (IR-MS0 is also performed to measure isotopic ratio changes of 18 O/ 16 O and 2 H/ 1 H to determine raqdiolysis on water in contact with the packaging materials. IR-MS suggests that PET/FOIL PE and OPP 20/Foil 6.5/PE40 in δ 18 O%o after irradiation has significantly increased. Tensile strength and Young's modulus are obtained to assess physical changes between irradiated samples. Data showed that PET12/CPS40 have the highet tensile strength 60.2 MPa and Young's modulus (141.80GPa) value, after irradiation and has no significant difference to their non irradiated samples. Other packaging materials with the same result are OPP20/FOIL6.5/PE40, PET12/PE50 and NYLON50/PE. Residual test gives information on the extent of leaching or radiolytic byproduct evolved upon irradiation. Based on the result, all packaging plastics and laminates passess the overall migration test since residues did not significanty migrated. Chemical screening includes GPC and GC-MS analyses in determining the possible radiolytic by-products that liberate upon rdiation of the samples s well as determining the components that is already present prior to irradiation. Based on the comparison of the chromatograms ofGPC for both samples of VMPET12/PE70 and OPP20/Foil6.5/PE40, radiation has small effect on the yield of radiolytic leachates aside from increasing the abundance of the componenet that is already present prior to irradiation. GC-MS results suggest that PET/FOIL/PE produced volatile compounds before and after irradiation namely 3,3-Dimethylheptane (8

  15. Fluorinated alkyl substances and technical mixtures used in food paper-packaging exhibit endocrine-related activity in vitro

    DEFF Research Database (Denmark)

    Rosenmai, Anna Kjerstine; Taxvig, Camilla; Svingen, Terje

    2016-01-01

    Migration of chemicals from packaging materials to foods may lead to human exposure. Polyfluoroalkyl substances (PFAS) can be used in technical mixtures (TMs) for use in food packaging of paper and board, and PFAS have been detected in human serum and umbilical cord blood. The specific structures...... of the PFAS in TMs are often unknown, but polyfluorinated alkyl phosphate esters (PAPs) have been characterized in TMs, food packaging, and in food. PAPs can be metabolized into fluorotelomer alcohols (FTOHs) and perfluoroalkyl carboxylic acids (PFCAs). Some PFAS have endocrine activities, highlighting...... the need to investigate these effects. Herein, we studied the endocrine activity of less characterized PFAS, including short-chain PFCAs and FTOHs, PAPs, and TMs of unknown chemical composition. Long-chain PFCAs were also included. We applied seven assays covering effects on estrogen, glucocorticoid...

  16. Fruit and vegetable availability and selection: federal food package revisions, 2009.

    Science.gov (United States)

    Zenk, Shannon N; Odoms-Young, Angela; Powell, Lisa M; Campbell, Richard T; Block, Daniel; Chavez, Noel; Krauss, Ramona C; Strode, Steven; Armbruster, James

    2012-10-01

    With nearly 49,000 authorized retailers nationwide, a policy change that added fruits and vegetables (FV) to the U.S. Department of Agriculture's Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) food packages in 2009 had the potential to expand neighborhood FV availability. This study examined changes in availability and selection of commonly consumed and culturally specific FV at authorized retailers (WIC vendors) before and after implementation of the revised WIC food packages. Quasi-experimental, one-group design with two pre-policy observations and one post-policy observation. Trained observers assessed a list of fresh, frozen, and canned FV at each vendor in seven northern Illinois counties. Eight indices of FV availability and selection were derived. Multiple regression estimated relationships. Data were collected in 2008-2010 and analyzed in 2011. Overall, availability and selection of commonly consumed fresh FV and availability of African-American culturally specific fresh FV improved after implementation of the new policy. Modest improvements in the overall availability of canned low-sodium vegetables and frozen FV were observed. Changes differed by vendor type (large vendor, small vendor, and pharmacy). Changes in availability or selection did not differ by neighborhood characteristics (population density, median household income, racial/ethnic composition). Expansion of WIC foods was associated with small positive externalities on the food environment. Larger subsidies to create more demand and more-substantial stocking requirements for retailers may yield significantly larger improvements and thus warrant further investigation. Approaches targeting rural, low-income, and racial/ethnic minority neighborhoods also may be needed. Copyright © 2012 American Journal of Preventive Medicine. Published by Elsevier Inc. All rights reserved.

  17. The simulation of the LANFOS-H food radiation contamination detector using Geant4 package

    Science.gov (United States)

    Piotrowski, Lech Wiktor; Casolino, Marco; Ebisuzaki, Toshikazu; Higashide, Kazuhiro

    2015-02-01

    Recent incident in the Fukushima power plant caused a growing concern about the radiation contamination and resulted in lowering the Japanese limits for the permitted amount of 137Cs in food to 100 Bq/kg. To increase safety and ease the concern we are developing LANFOS (Large Food Non-destructive Area Sampler)-a compact, easy to use detector for assessment of radiation in food. Described in this paper LANFOS-H has a 4 π coverage to assess the amount of 137Cs present, separating it from the possible 40K food contamination. Therefore, food samples do not have to be pre-processed prior to a test and can be consumed after measurements. It is designed for use by non-professionals in homes and small institutions such as schools, showing safety of the samples, but can be also utilized by specialists providing radiation spectrum. Proper assessment of radiation in food in the apparatus requires estimation of the γ conversion factor of the detectors-how many γ photons will produce a signal. In this paper we show results of the Monte Carlo estimation of this factor for various approximated shapes of fish, vegetables and amounts of rice, performed with Geant4 package. We find that the conversion factor combined from all the detectors is similar for all food types and is around 37%, varying maximally by 5% with sample length, much less than for individual detectors. The different inclinations and positions of samples in the detector introduce uncertainty of 1.4%. This small uncertainty validates the concept of a 4 π non-destructive apparatus.

  18. The major types of added sugars and non-nutritive sweeteners in a sample of Australian packaged foods.

    Science.gov (United States)

    Probst, Yasmine C; Dengate, Alexis; Jacobs, Jenny; Louie, Jimmy Cy; Dunford, Elizabeth K

    2017-12-01

    Limiting the intake of added sugars in the diet remains a key focus of global dietary recommendations. To date there has been no systematic monitoring of the major types of added sugars used in the Australian food supply. The present study aimed to identify the most common added sugars and non-nutritive sweeteners in the Australian packaged food supply. Secondary analysis of data from the Australian FoodSwitch database was undertaken. Forty-six added sugars and eight non-nutritive sweetener types were extracted from the ingredient lists of 5744 foods across seventeen food categories. Australia. Not applicable. Added sugar ingredients were found in 61 % of the sample of foods examined and non-nutritive sweetener ingredients were found in 69 %. Only 31 % of foods contained no added sugar or non-nutritive sweetener. Sugar (as an ingredient), glucose syrup, maple syrup, maltodextrin and glucose/dextrose were the most common sugar ingredient types identified. Most Australian packaged food products had at least one added sugar ingredient, the most common being 'sugar'. The study provides insight into the most common types of added sugars and non-nutritive sweeteners used in the Australian food supply and is a useful baseline to monitor changes in how added sugars are used in Australian packaged foods over time.

  19. Former food products safety: microbiological quality and computer vision evaluation of packaging remnants contamination.

    Science.gov (United States)

    Tretola, M; Di Rosa, A R; Tirloni, E; Ottoboni, M; Giromini, C; Leone, F; Bernardi, C E M; Dell'Orto, V; Chiofalo, V; Pinotti, L

    2017-08-01

    The use of alternative feed ingredients in farm animal's diets can be an interesting choice from several standpoints, including safety. In this respect, this study investigated the safety features of selected former food products (FFPs) intended for animal nutrition produced in the framework of the IZS PLV 06/14 RC project by an FFP processing plant. Six FFP samples, both mash and pelleted, were analysed for the enumeration of total viable count (TVC) (ISO 4833), Enterobacteriaceae (ISO 21528-1), Escherichia coli (ISO 16649-1), coagulase-positive Staphylococci (CPS) (ISO 6888), presumptive Bacillus cereus and its spores (ISO 7932), sulphite-reducing Clostridia (ISO 7937), yeasts and moulds (ISO 21527-1), and the presence in 25 g of Salmonella spp. (ISO 6579). On the same samples, the presence of undesired ingredients, which can be identified as remnants of packaging materials, was evaluated by two different methods: stereomicroscopy according to published methods; and stereomicroscopy coupled with a computer vision system (IRIS Visual Analyzer VA400). All FFPs analysed were safe from a microbiological point of view. TVC was limited and Salmonella was always absent. When remnants of packaging materials were considered, the contamination level was below 0.08% (w/w). Of note, packaging remnants were found mainly from the 1-mm sieve mesh fractions. Finally, the innovative computer vision system demonstrated the possibility of rapid detection for the presence of packaging remnants in FFPs when combined with a stereomicroscope. In conclusion, the FFPs analysed in the present study can be considered safe, even though some improvements in FFP processing in the feeding plant can be useful in further reducing their microbial loads and impurity.

  20. Polylactic acid/zinc oxide biocomposite films for food packaging application.

    Science.gov (United States)

    Marra, Antonella; Silvestre, Clara; Duraccio, Donatella; Cimmino, Sossio

    2016-07-01

    Although PLA is much more expensive than polyolefins, such as PP and PE, there is a great interest to propose PLA based material as alternative films for food packaging being PLA derivable from natural source, compostable and biodegradable. For this purpose the research has the task to investigate and propose PLA materials with enhanced properties to be effectively and efficiently alternative to polyolefin films for food packaging application. In this contribution, biocomposite films of PLA with 1, 3 and 5wt% of ZnO have been investigated to determine mechanical, barrier and antimicrobial (against Escherichia coli) properties. It is found that the biocomposite films are characterized by a good dispersion of the ZnO particles in PLA matrix, although no previous treatment was performed on ZnO particles, such as silanization, to decrease its incompatibility with the polymer. The biocomposite films have shown good mechanical properties, decrease of permeability to CO2 and O2, and only a slight increase to water vapour. Particularly important is that, for the biocomposite with 5wt% of ZnO, the % Reduction for E. Coli test reached the value of 99.99 already after 24h. Copyright © 2016 Elsevier B.V. All rights reserved.

  1. Supercritical impregnation of cinnamaldehyde into polylactic acid as a route to develop antibacterial food packaging materials.

    Science.gov (United States)

    Villegas, Carolina; Torres, Alejandra; Rios, Mauricio; Rojas, Adrián; Romero, Julio; de Dicastillo, Carol López; Valenzuela, Ximena; Galotto, María José; Guarda, Abel

    2017-09-01

    Supercritical impregnation was used to incorporate a natural compound with antibacterial activity into biopolymer-based films to develop active food packaging materials. Impregnation tests were carried out under two pressure conditions (9 and 12MPa), and three depressurization rates (0.1, 1 and 10MPamin -1 ) in a high-pressure cell at a constant temperature equal to 40°C. Cinnamaldehyde (Ci), a natural compound with proven antimicrobial activity, was successfully incorporated into poly(lactic acid) films (PLA) using supercritical carbon dioxide (scCO 2 ), with impregnation yields ranging from 8 to 13% w/w. Higher pressure and slower depressurization rate seem to favor the Ci impregnation. The incorporation of Ci improved thermal, structural and mechanical properties of the PLA films. Impregnated films were more flexible, less brittle and more resistant materials than neat PLA films. The tested samples showed strong antibacterial activity against the selected microorganisms. In summary, this study provides an innovative route to the development of antibacterial biodegradable materials, which could be used in a wide range of applications of active food packaging. Copyright © 2017 Elsevier Ltd. All rights reserved.

  2. Evaluation of element migration from food plastic packagings into simulated solutions using radiometric method

    International Nuclear Information System (INIS)

    Soares, Eufemia Paez; Saiki, Mitiko; Wiebeck, Helio

    2005-01-01

    In the present study a radiometric method was established to determine the migration of elements from food plastic packagings to a simulated acetic acid solution. This radiometric method consisted of irradiating plastic samples with neutrons at IEA-R1 nuclear reactor for a period of 16 hours under a neutron flux of 10 12 n cm -2 s -1 and, then to expose them to the element migration into a simulated solution. The radioactivity of the activated elements transferred to the solutions was measured to evaluate the migration. The experimental conditions were: time of exposure of 10 days at 40 deg C and 3% acetic acid solution was used as simulated solution, according to the procedure established by the National Agency of Sanitary Monitoring (ANVISA). The migration study was applied for plastic samples from soft drink and juice packagings. The results obtained indicated the migration of elements Co, Cr and Sb. The advantage of this methodology was no need to analyse the blank of simulantes, as well as the use of high purity simulated solutions. Besides, the method allows to evaluate the migration of the elements into the food content instead of simulated solution. The detention limits indicated high sensitivity of the radiometric method. (author)

  3. Engineering functional nanothin multilayers on food packaging: ice-nucleating polyethylene films.

    Science.gov (United States)

    Gezgin, Zafer; Lee, Tung-Ching; Huang, Qingrong

    2013-05-29

    Polyethylene is the most prevalent plastic and is commonly used as a packaging material. Despite its common use, there are not many studies on imparting functionalities to those films which can make them more desirable for frozen food packaging. Here, commercial low-density polyethylene (LDPE) films were oxidized by UV-ozone (UVO) treatment to obtain a negatively charged hydrophilic surface to allow fabrication of functional multilayers. An increase in hydrophilicity was observed when films were exposed to UVO for 4 min and longer. Thin multilayers were formed by dipping the UVO-treated films into biopolymer solutions, and extracellular ice nucleators (ECINs) were immobilized onto the film surface to form a functional top layer. Polyelectrolyte adsorption was studied and confirmed on silicon wafers by measuring the water contact angles of the layers and investigating the surface morphology via atomic force microscopy. An up to 4-5 °C increase in ice nucleation temperatures and an up to 10 min decrease in freezing times were observed with high-purity deionized water samples frozen in ECIN-coated LDPE films. Films retained their ice nucleation activity up to 50 freeze-thaw cycles. Our results demonstrate the potential of using ECIN-coated polymer films for frozen food application.

  4. Leaching-resistant carrageenan-based colorimetric oxygen indicator films for intelligent food packaging.

    Science.gov (United States)

    Vu, Chau Hai Thai; Won, Keehoon

    2014-07-23

    Visual oxygen indicators can give information on the quality and safety of packaged food in an economic and simple manner by changing color based on the amount of oxygen in the packaging, which is related to food spoilage. In particular, ultraviolet (UV)-activated oxygen indicators have the advantages of in-pack activation and irreversibility; however, these dye-based oxygen indicator films suffer from dye leaching upon contact with water. In this work, we introduce carrageenans, which are natural sulfated polysaccharides, to develop UV-activated colorimetric oxygen indicator films that are resistant to dye leakage. Carrageenan-based indicator films were fabricated using redox dyes [methylene blue (MB), azure A, and thionine], a sacrificial electron donor (glycerol), an UV-absorbing photocatalyst (TiO2), and an encapsulation polymer (carrageenan). They showed even lower dye leakage in water than conventional oxygen indicator films, owing to the electrostatic interaction of anionic carrageenan with cationic dyes. The MB/TiO2/glycerol/carrageenan oxygen indicator film was successfully bleached upon UV irradiation, and it regained color very rapidly in the presence of oxygen compared to the other waterproof oxygen indicator films.

  5. Effects of ionizing radiation on properties of monolayer and multilayer flexible food packaging materials

    Science.gov (United States)

    Riganakos, K. A.; Koller, W. D.; Ehlermann, D. A. E.; Bauer, B.; Kontominas, M. G.

    1999-05-01

    Volatile compounds produced in flexible food packaging materials (LDPE, EVAc, PET/PE/EVOH/PE) during electron beam irradiation were isolated by purge and trap technique and identified by combined gas chromatography-mass spectrometry (GC/MS), after thermal desorption and concentration. For comparison purposes non-irradiated films were also studied. Film samples were irradiated at low (5 kGy, corresponding to cold pasteurization), intermediate (20 kGy, corresponding to cold sterilization) and high (100 kGy) doses. It was observed that a number of volatile compounds are produced after irradiation in all cases. Furthermore the amounts of all volatile compounds increase with increasing irradiation dose. Both primary (methyl-derivatives etc.) as well as secondary i.e. oxidation products (ketones, aldehydes, alcohols, carboxylic acids etc.) are produced upon irradiation. These products may affect organoleptic properties and thus shelf-life of prepackaged irradiated foods. No significant changes were observed in the structure of polymer matrices as exhibited by IR spectra after irradiation of the materials at doses tested. Likewise, no significant changes were observed in O 2, H 2O and CO 2 permeability values of plastic packaging materials after irradiation.

  6. Effects of ionizing radiation on properties of monolayer and multilayer flexible food packaging materials

    International Nuclear Information System (INIS)

    Riganakos, K.A.; Koller, W.D.; Ehlermann, D.A.E.; Bauer, B.; Kontominas, M.G.

    1999-01-01

    Volatile compounds produced in flexible food packaging materials (LDPE, EVAc, PET/PE/EVOH/PE) during electron beam irradiation were isolated by purge and trap technique and identified by combined gas chromatography-mass spectrometry (GC/MS), after thermal desorption and concentration. For comparison purposes non-irradiated films were also studied. Film samples were irradiated at low (5 kGy, corresponding to cold pasteurization), intermediate (20 kGy, corresponding to cold sterilization) and high (100 kGy) doses. It was observed that a number of volatile compounds are produced after irradiation in all cases. Furthermore the amounts of all volatile compounds increase with increasing irradiation dose. Both primary (methyl-derivatives etc.) as well as secondary i.e. oxidation products (ketones, aldehydes, alcohols, carboxylic acids etc.) are produced upon irradiation. These products may affect organoleptic properties and thus shelf-life of prepackaged irradiated foods. No significant changes were observed in the structure of polymer matrices as exhibited by IR spectra after irradiation of the materials at doses tested. Likewise, no significant changes were observed in O 2 , H 2 O and CO 2 permeability values of plastic packaging materials after irradiation

  7. Active Bilayer PE/PCL Films for Food Packaging Modified with Zinc Oxide and Casein

    Directory of Open Access Journals (Sweden)

    Ana Rešček

    2015-12-01

    Full Text Available This paper studies the properties of active polymer food packaging bilayer polyethylene/polycaprolactone (PE/PCL films. Such packaging material consists of primary PE layer coated with thin film of PCL coating modified with active component (zinc oxide or zinc oxide/casein complex with intention to extend the shelf life of food and to maintain the quality and health safety. The influence of additives as active components on barrier, mechanical, thermal and antimicrobial properties of such materials was studied. The results show that, in comparison to the neat PE and PE/PCL films, some of PE/PCL bilayer films with additives exhibit improved barrier properties i.e. decreased water vapour permeability. Higher thermal stability of modified PE/PCL material is obtained due to a modified mechanism of thermal degradation. The samples with the additive nanoparticles homogeneously dispersed in the polymer matrix showed good mechanical properties. Addition of higher ZnO content contributes to the enhanced antibacterial activity of a material.

  8. Packaged Food Purchases at Walmart and Other Food Retail Chains Changes In Nutritional Profile From 2000 to 2013

    Science.gov (United States)

    Taillie, Lindsey Smith; Ng, Shu Wen; Popkin, Barry M.

    2015-01-01

    Introduction Proliferation of food retail chains has created an environment in which a few food retailers account for the majority of U.S. packaged food purchases (PFPs). Despite the major potential for these food retail chains (FRCs) to impact what U.S. consumers buy and eat, little is known about the nutritional profile of PFPs from these retailers, particularly PFPs from Walmart, the U.S.’ largest grocer. Methods A data set of household PFPs from Nielsen Homescan was linked to data from the Nutrition Facts Panel (N=164,315), analyzed in 2014. Fixed effects models and inverse probability weights accounting for selectivity of shopping at a retailer were used to examine shifts in nutrient densities and key food groups purchased at Walmart and other FRCs from 2000 to 2013, and whether these changes differed for low-income or race/ethnic minority households. Results There were substantial declines in energy (−73 kcal/100 g), total sugar (−8 g/100 g), and sodium density (−33 mg/100 g) of Walmart PFPs, coupled with decreases in percentage volume purchased from sweets (−11%), grain-based desserts (−2%), and savory snacks (−3%) and increases in fruits (+3%) and vegetables (+1%). PFPs from other FRCs had a more favorable nutritional profile than Walmart PFPs in 2000, but demonstrated smaller shifts over time. Disparities in the nutritional profile of Walmart PFPs by race/ethnicity but not by income level shrank over time. Conclusions The nutritional profile of Walmart purchases has improved over time and in 2013 was similar to PFPs from other FRCs. PMID:26497262

  9. Walmart and Other Food Retail Chains: Trends and Disparities in the Nutritional Profile of Packaged Food Purchases.

    Science.gov (United States)

    Taillie, Lindsey Smith; Ng, Shu Wen; Popkin, Barry M

    2016-02-01

    Proliferation of food retail chains has created an environment in which a few food retailers account for the majority of U.S. packaged food purchases (PFPs). Despite the major potential for these food retail chains (FRCs) to impact what U.S. consumers buy and eat, little is known about the nutritional profile of PFPs from these retailers, particularly PFPs from Walmart, the largest U.S. grocer. A data set of household PFPs from Nielsen Homescan was linked to data from the Nutrition Facts Panel (N=164,315), analyzed in 2014. Fixed effects models and inverse probability weights accounting for selectivity of shopping at a retailer were used to examine shifts in nutrient densities and key food groups purchased at Walmart and other FRCs from 2000 to 2013, and whether these changes differed for low-income or racial/ethnic-minority households. There were substantial declines in energy (-73 kcal/100 g); total sugar (-8 g/100 g); and sodium density (-33 mg/100 g) of Walmart PFPs, coupled with decreases in percentage volume purchased from sweets (-11%); grain-based desserts (-2%); and savory snacks (-3%) and increases in fruits (+3%) and vegetables (+1%). PFPs from other FRCs had a more favorable nutritional profile than Walmart PFPs in 2000, but demonstrated smaller shifts over time. Disparities in the nutritional profile of Walmart PFPs by race/ethnicity but not by income level shrank over time. The nutritional profile of Walmart purchases has improved over time and in 2013 was similar to PFPs from other FRCs. Copyright © 2016 American Journal of Preventive Medicine. Published by Elsevier Inc. All rights reserved.

  10. Counter-advertising may reduce parent's susceptibility to front-of-package promotions on unhealthy foods.

    Science.gov (United States)

    Dixon, Helen; Scully, Maree; Kelly, Bridget; Donovan, Robert; Chapman, Kathy; Wakefield, Melanie

    2014-01-01

    Assess the effect of counter-advertisements on parents' appraisals of unhealthy foods featuring front-of-package promotions (FOPPs). A 2 × 2 × 5 between-subjects Web-based experiment. Parents were randomly shown an advertisement (counter-advertisement challenging FOPP/control advertisement) and then a pair of food products from the same category: an unhealthy product featuring an FOPP (nutrient content claim/sports celebrity endorsement) and a healthier control product with no FOPP. Australia. A total of 1,269 Australian-based parents of children aged 5-12 years recruited from an online panel. Parents nominated which product they would prefer to buy and which they thought was healthier, then rated the unhealthy product and FOPP on various characteristics. Differences between advertisement conditions were assessed using logistic regression (product choice tasks) and analysis of variance tests (ratings of unhealthy product and FOPP). Compared with parents who saw a control advertisement, parents who saw a counter-advertisement perceived unhealthy products featuring FOPPs as less healthy, expressed weaker intentions for buying such products, and were more likely to read the nutrition facts panel before nominating choices (all P influence of unhealthy food marketing and improve the accuracy of parents' evaluations of how nutritious promoted food products are. Copyright © 2014 Society for Nutrition Education and Behavior. Published by Elsevier Inc. All rights reserved.

  11. Added sugar in the packaged foods and beverages available at a major Canadian retailer in 2015: a descriptive analysis.

    Science.gov (United States)

    Acton, Rachel B; Vanderlee, Lana; Hobin, Erin P; Hammond, David

    2017-01-01

    Excess consumption of added sugars has been associated with a variety of health problems, but there is little information available characterizing added sugar in the Canadian food supply. This study examined the presence and types of added sugars in the packaged food and beverage products available at a major Canadian grocery retailer. We searched the ingredients lists of over 40 000 packaged food products available for sale in March 2015 for a variety of added sugar terms. Proportions of food products containing added sugar were identified overall and within food product categories. Differences in total sugar content were identified between food products with and without added sugar. Overall, 66% of the packaged food products analyzed contained at least 1 added sugar. The added sugar term "sugar" (and its variations) appeared the most frequently, followed by "dextrose." Added sugar presence and total sugar content varied within many product categories but were consistently higher in expected categories such as "beverages." Mean total sugar content was significantly higher in products with added sugar than in those without, both overall ( p added sugar, similar to recent patterns estimated for the US food supply. The results provide an estimation of the baseline characterization of added sugar in the Canadian food supply, which can be used to assess outcomes of future changes to sugar labelling policies in Canada.

  12. Development and analytical characterization of vitamin(s)-loaded chitosan nanoparticles for potential food packaging applications

    International Nuclear Information System (INIS)

    Aresta, Antonella; Calvano, Cosima Damiana; Trapani, Adriana; Cellamare, Saverio; Zambonin, Carlo Giorgio; De Giglio, Elvira

    2013-01-01

    Most vitamins are well-known natural antioxidant agents which can be usefully employed for foods preservation to increase their shelf life. In the present study, we aimed to investigate the potential of vitamin-based chitosan nanoparticles (CSNPs) for novel food packaging application. In particular, Vitamin C- and/or E-loaded CSNPs were formulated following the ionic gelation technique and using sulfobutylether-β-cyclodextrin as cross-linking agent. The obtained CSNPs were characterized in terms of size and zeta potential measurements, leading to size range of 375–503 nm and zeta range values from +16.0 to +33.8 mV. At the solid-state, the same particles were subjected to X-ray photoelectron spectroscopy, differential scanning calorimetry and Fourier transform infrared spectroscopy. Then, the antioxidant potential of the produced vitamin(s) nanoparticulate formulations has been evaluated through 1,1-diphenyl-2-picrylhydrazyl test, a rapid spectrophotometric assay. The standardized procedure was used on vitamin(s)-modified CSNPs systems to determine both the amount of active vitamin(s) loaded in CSNPs and their release performances by in vitro release studies. Of all, high vitamins association efficiency along with an improvement of their shelf life (also under light exposure up to 7 days) were achieved. Altogether, the results suggest that Vitamin E is available in a hydrophilic delivery system able to replace organic solvents usually used for the solubilization of this antioxidant agent. In conclusion, these nanocarriers represent a promising strategy for the co-administration of Vitamin E and Vitamin C in packaging materials intended for a better storage of hydrophilic and/or lipophilic food.

  13. Development and analytical characterization of vitamin(s)-loaded chitosan nanoparticles for potential food packaging applications

    Energy Technology Data Exchange (ETDEWEB)

    Aresta, Antonella, E-mail: antonellamaria.aresta@uniba.it; Calvano, Cosima Damiana [University of Bari, Department of Chemistry (Italy); Trapani, Adriana; Cellamare, Saverio [University of Bari, Department of Pharmacy-Drug Sciences (Italy); Zambonin, Carlo Giorgio; De Giglio, Elvira [University of Bari, Department of Chemistry (Italy)

    2013-04-15

    Most vitamins are well-known natural antioxidant agents which can be usefully employed for foods preservation to increase their shelf life. In the present study, we aimed to investigate the potential of vitamin-based chitosan nanoparticles (CSNPs) for novel food packaging application. In particular, Vitamin C- and/or E-loaded CSNPs were formulated following the ionic gelation technique and using sulfobutylether-{beta}-cyclodextrin as cross-linking agent. The obtained CSNPs were characterized in terms of size and zeta potential measurements, leading to size range of 375-503 nm and zeta range values from +16.0 to +33.8 mV. At the solid-state, the same particles were subjected to X-ray photoelectron spectroscopy, differential scanning calorimetry and Fourier transform infrared spectroscopy. Then, the antioxidant potential of the produced vitamin(s) nanoparticulate formulations has been evaluated through 1,1-diphenyl-2-picrylhydrazyl test, a rapid spectrophotometric assay. The standardized procedure was used on vitamin(s)-modified CSNPs systems to determine both the amount of active vitamin(s) loaded in CSNPs and their release performances by in vitro release studies. Of all, high vitamins association efficiency along with an improvement of their shelf life (also under light exposure up to 7 days) were achieved. Altogether, the results suggest that Vitamin E is available in a hydrophilic delivery system able to replace organic solvents usually used for the solubilization of this antioxidant agent. In conclusion, these nanocarriers represent a promising strategy for the co-administration of Vitamin E and Vitamin C in packaging materials intended for a better storage of hydrophilic and/or lipophilic food.

  14. Biodegradable polylactic acid polymer with nisin for use in antimicrobial food packaging.

    Science.gov (United States)

    Jin, T; Zhang, H

    2008-04-01

    Biodegradable polylactic acid (PLA) polymer was evaluated for its application as a material for antimicrobial food packaging. PLA films were incorporated with nisin to for control of foodborne pathogens. Antimicrobial activity of PLA/nisin films against Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella Enteritidis were evaluated in culture media and liquid foods (orange juice and liquid egg white). Scanned electron micrograph and confocal laser microscopy revealed that nisin particles were evenly distributed in PLA polymer matrix on the surface and inside of the PLA/nisin films. PLA/nisin significantly inhibited growth of L. monocytogenes in culture medium and liquid egg white. The greatest inhibition occurred at 24 h when the cell counts of L. monocytogenes in the PLA/nisin samples were 4.5 log CFU/mL less than the controls. PLA/nisin reduced the cell population of E. coli O157:H7 in orange juice from 7.5 to 3.5 log at 72 h whereas the control remained at about 6 log CFU/mL. PLA/nisin treatment resulted in a 2 log reduction of S. Enteritidis in liquid egg white at 24 degrees C. After 21 d at 4 degrees C the S. Enteritidis population from PLA/nisin treated liquid egg white (3.5 log CFU/mL) was significantly less than the control (6.8 log CFU/mL). E. coli O157:H7 in orange juice was more sensitive to PLA/nisin treatments than in culture medium. The results of this research demonstrated the retention of nisin activity when incorporated into the PLA polymer and its antimicrobial effectiveness against foodborne pathogens. The combination of a biopolymer and natural bacteriocin has potential for use in antimicrobial food packaging.

  15. Portion, package or tableware size for changing selection and consumption of food, alcohol and tobacco.

    Science.gov (United States)

    Hollands, Gareth J; Shemilt, Ian; Marteau, Theresa M; Jebb, Susan A; Lewis, Hannah B; Wei, Yinghui; Higgins, Julian P T; Ogilvie, David

    2015-09-14

    Overeating and harmful alcohol and tobacco use have been linked to the aetiology of various non-communicable diseases, which are among the leading global causes of morbidity and premature mortality. As people are repeatedly exposed to varying sizes and shapes of food, alcohol and tobacco products in environments such as shops, restaurants, bars and homes, this has stimulated public health policy interest in product size and shape as potential targets for intervention. 1) To assess the effects of interventions involving exposure to different sizes or sets of physical dimensions of a portion, package, individual unit or item of tableware on unregulated selection or consumption of food, alcohol or tobacco products in adults and children.2) To assess the extent to which these effects may be modified by study, intervention and participant characteristics. We searched CENTRAL, MEDLINE, EMBASE, PsycINFO, eight other published or grey literature databases, trial registries and key websites up to November 2012, followed by citation searches and contacts with study authors. This original search identified eligible studies published up to July 2013, which are fully incorporated into the review. We conducted an updated search up to 30 January 2015 but further eligible studies are not yet fully incorporated due to their minimal potential to change the conclusions. Randomised controlled trials with between-subjects (parallel-group) or within-subjects (cross-over) designs, conducted in laboratory or field settings, in adults or children. Eligible studies compared at least two groups of participants, each exposed to a different size or shape of a portion of a food (including non-alcoholic beverages), alcohol or tobacco product, its package or individual unit size, or of an item of tableware used to consume it, and included a measure of unregulated selection or consumption of food, alcohol or tobacco. We applied standard Cochrane methods to select eligible studies for inclusion and

  16. Antifungal properties of gliadin films incorporating cinnamaldehyde and application in active food packaging of bread and cheese spread foodstuffs.

    Science.gov (United States)

    Balaguer, Mari Pau; Lopez-Carballo, Gracia; Catala, Ramon; Gavara, Rafael; Hernandez-Munoz, Pilar

    2013-09-16

    Gliadin films incorporating 1.5, 3 and 5% cinnamaldehyde (g/100g protein) were tested against food-spoilage fungi Penicillium expansum and Aspergillus niger in vitro, and were employed in an active food packaging system for sliced bread and cheese spread. Gliadin films incorporating cinnamaldehyde were highly effective against fungal growth. P. expansum and A. niger were completely inhibited after storage in vitro for 10 days in the presence of films incorporating 3% cinnamaldehyde. Indeed 1.5% cinnamaldehyde was sufficient in the case of P. expansum. The amount of cinnamaldehyde retained in films after storage for 45 days at 20 °C and 0% RH was also sufficient in most cases to prevent fungal growth in vitro. Active food packaging with gliadin films incorporating 5% cinnamaldehyde increased the shelf-life of both sliced bread and cheese spread. Mold growth was observed on sliced bread after 27 days of storage at 23 °C with active packaging, whereas in the control bread packaged without the active film fungal growth appeared around the fourth day. In the cheese spread, no fungi were observed after 26 days of storage at 4 °C when the product was packaged with the active film. However, growth of fungi was observed in control packaged cheese after 16 days of storage. This work demonstrates a noteworthy potential of these novel bioplastics incorporating natural antimicrobial compounds as innovative solutions to be used in active food packaging to extend shelf-life of food products. © 2013 Elsevier B.V. All rights reserved.

  17. Space shuttle/food system. Volume 2, Appendix C: Food cooling techniques analysis. Appendix D: Package and stowage: Alternate concepts analysis

    Science.gov (United States)

    1974-01-01

    The relative penalties associated with various techniques for providing an onboard cold environment for storage of perishable food items, and for the development of packaging and vehicle stowage parameters were investigated in terms of the overall food system design analysis of space shuttle. The degrees of capability for maintaining both a 40 F to 45 F refrigerated temperature and a 0 F and 20 F frozen environment were assessed for the following cooling techniques: (1) phase change (heat sink) concept; (2) thermoelectric concept; (3) vapor cycle concept; and (4) expendable ammonia concept. The parameters considered in the analysis were weight, volume, and spacecraft power restrictions. Data were also produced for packaging and vehicle stowage parameters which are compatible with vehicle weight and volume specifications. Certain assumptions were made for food packaging sizes based on previously generated space shuttle menus. The results of the study are shown, along with the range of meal choices considered.

  18. Effects of ionizing radiation on plastic food packaging materials: a review. 1. Chemical and physical changes

    International Nuclear Information System (INIS)

    Buchalla, R.; Schuttler, C.; Bögl, K.W.

    1993-01-01

    Irradiation of prepackaged food causes chemical and physical changes in plastic packaging materials. The effects of ionizing radiation on these materials have been studied for almost 40 years; the respective literature is reviewed to provide the basis for a safety evaluation of plastics for use in food irradiation. Permeability of plastic films is generally not affected; deterioration of mechanical properties, that may occur with certain polymers, can usually be controlled with adequate stabilizers; and changes in infrared and UV/VIS spectra are slight at food irradiation doses. Gaseous radiolysis products include hydrogen, methane, CO 2 , CO, hydrocarbons, and for chlorine-containing polymers, hydrogen chloride. A range of volatile products, mainly hydrocarbons, alcohols, aldehydes, ketones, and carboxylic acids, has been characterized for low density polyethylene and polypropylene, other important materials, e.g., polystyrene and poly(vinyl chloride), are less well-investigated. Comparatively little is known on the effect of irradiation on multilayer structures. Radiation-induced changes are shown to depend on the chemical structure of the polymer, on the composition (additives) and processing history of the plastic, and on the irradiation conditions

  19. 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.

  20. Determination of residual volatile organic compounds migrated from polystyrene food packaging into food simulant by headspace solid phase micro extraction-gas chromatography

    International Nuclear Information System (INIS)

    Mohd Marsin Sanagi; Ling, Susie Lu; Zalilah Nasir; Wan Aini Wan Ibrahim; Abu Naim, Ahmedy

    2008-01-01

    The residual styrene and other volatile organic compounds (VOCs) present in the polystyrene food packaging are of concern as these compounds have the potential to migrate into the food in contact. This work describes a method for quantitative determination of VOCs, namely styrene, toluene, ethyl benzene, iso-propylbenzene and n-propylbenzene that have migrated from polystyrene food packaging into food stimulant by gas chromatography-flame ionization detection (GC-FID). Headspace solid phase micro extraction (HS-SPME) technique was applied for migration test using water as food stimulant. The effects of extraction variables including sample volume, eluotropic strength, extraction temperature, extraction time, desorption time, sample agitation, and salt addition on the amounts of the extracted analyses were studied to obtain the optimal HS-SPME conditions. The optimized method was applied to test the VOCs migrated from polystyrene bowls and cups at storage temperatures ranging from 24 to 80 degree Celsius for 30 min. Styrene and ethyl benzene were found to migrate from the samples into the food stimulant. The migration of analyze was found to be strongly dependent upon the storage temperature. The HS-SPME is useful as an alternative method to determine the migration of VOCs from food packaging material into food stimulant. (author)

  1. Nano selenium as antioxidant agent in a multilayer food packaging material.

    Science.gov (United States)

    Vera, Paula; Echegoyen, Yolanda; Canellas, Elena; Nerín, Cristina; Palomo, María; Madrid, Yolanda; Cámara, Carmen

    2016-09-01

    Selenium nanoparticles (SeNPs) were incorporated in a flexible multilayer plastic material using a water-base adhesive as vehicle for SeNPs. The antioxidant performance of the original solutions containing spherical SeNPs of 50-60 nm diameter, the adhesive containing these SeNPs, and the final multilayer plastic material to be used as food packaging were quantitatively measured. The radical scavenging capacity due to SeNPs was quantified by a free radical assay developed in the laboratory and by the diphenyl-1-picrylhydrazyl (DPPH) method. DPPH was not efficient to measure the scavenging capacity in the multilayer when the free radical scavenger is not in the surface in contact with it. Several multilayer laminated structures composed by [PET (20 m)-adhesive-LDPE (with variable thickness from 35 to 90 μm)] were prepared and measured, demonstrating for the first time that free radicals derived from oxygen (OH·, O2·, and O2H) cross the PE layer and arrive at the adhesive. SeNPs remain as such after manufacture and the final laminate is stable after 3 months of storage. The antioxidant multilayer is a non-migrating efficient free radical scavenger, able to protect the packaged product versus oxidation and extending the shelf life without being in direct contact with the product. Migration tests of both Se and SeNPs to simulants and hazelnuts demonstrated the non-migrating performance of this new active packaging. Graphical abstract ᅟ.

  2. 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.

  3. Portion, package or tableware size for changing selection and consumption of food, alcohol and tobacco

    Science.gov (United States)

    Hollands, Gareth J; Shemilt, Ian; Marteau, Theresa M; Jebb, Susan A; Lewis, Hannah B; Wei, Yinghui; Higgins, Julian Pt; Ogilvie, David

    2015-01-01

    Background Overeating and harmful alcohol and tobacco use have been linked to the aetiology of various non-communicable diseases, which are among the leading global causes of morbidity and premature mortality. As people are repeatedly exposed to varying sizes and shapes of food, alcohol and tobacco products in environments such as shops, restaurants, bars and homes, this has stimulated public health policy interest in product size and shape as potential targets for intervention. Objectives 1) To assess the effects of interventions involving exposure to different sizes or sets of physical dimensions of a portion, package, individual unit or item of tableware on unregulated selection or consumption of food, alcohol or tobacco products in adults and children. 2) To assess the extent to which these effects may be modified by study, intervention and participant characteristics. Search methods We searched CENTRAL, MEDLINE, EMBASE, PsycINFO, eight other published or grey literature databases, trial registries and key websites up to November 2012, followed by citation searches and contacts with study authors. This original search identified eligible studies published up to July 2013, which are fully incorporated into the review. We conducted an updated search up to 30 January 2015 but further eligible studies are not yet fully incorporated due to their minimal potential to change the conclusions. Selection criteria Randomised controlled trials with between-subjects (parallel-group) or within-subjects (cross-over) designs, conducted in laboratory or field settings, in adults or children. Eligible studies compared at least two groups of participants, each exposed to a different size or shape of a portion of a food (including non-alcoholic beverages), alcohol or tobacco product, its package or individual unit size, or of an item of tableware used to consume it, and included a measure of unregulated selection or consumption of food, alcohol or tobacco. Data collection and

  4. Effect of γ-irradiation on commercial polypropylene based mono and multi-layered retortable food packaging materials

    Science.gov (United States)

    George, Johnsy; Kumar, R.; Sajeevkumar, V. A.; Sabapathy, S. N.; Vaijapurkar, S. G.; Kumar, D.; Kchawahha, A.; Bawa, A. S.

    2007-07-01

    Irradiation processing of food in the prepackaged form may affect chemical and physical properties of the plastic packaging materials. The effect of γ-irradiation doses (2.5-10.0 kGy) on polypropylene (PP)-based retortable food packaging materials, were investigated using Fourier transform infrared (FTIR) spectroscopic analysis, which revealed the changes happening to these materials after irradiation. The mechanical properties decreased with irradiation while oxygen transmission rate (OTR) was not affected significantly. Colour measurement indicated that Nylon 6 containing multilayer films became yellowish after irradiation. Thermal characterization revealed the changes in percentage crystallinity.

  5. Effect of γ-irradiation on commercial polypropylene based mono and multi-layered retortable food packaging materials

    International Nuclear Information System (INIS)

    George, Johnsy; Kumar, R.; Sajeevkumar, V.A.; Sabapathy, S.N.; Vaijapurkar, S.G.; Kumar, D.; Kchawahha, A.; Bawa, A.S.

    2007-01-01

    Irradiation processing of food in the prepackaged form may affect chemical and physical properties of the plastic packaging materials. The effect of γ-irradiation doses (2.5-10.0 kGy) on polypropylene (PP)-based retortable food packaging materials, were investigated using Fourier transform infrared (FTIR) spectroscopic analysis, which revealed the changes happening to these materials after irradiation. The mechanical properties decreased with irradiation while oxygen transmission rate (OTR) was not affected significantly. Colour measurement indicated that Nylon 6 containing multilayer films became yellowish after irradiation. Thermal characterization revealed the changes in percentage crystallinity

  6. Effect of {gamma}-irradiation on commercial polypropylene based mono and multi-layered retortable food packaging materials

    Energy Technology Data Exchange (ETDEWEB)

    George, Johnsy [Defence Food Research Laboratory, Siddarthanagar, Mysore, Karnataka 570011 (India)]. E-mail: g.johnsy@gmail.com; Kumar, R. [Defence Food Research Laboratory, Siddarthanagar, Mysore, Karnataka 570011 (India); Sajeevkumar, V.A. [Defence Food Research Laboratory, Siddarthanagar, Mysore, Karnataka 570011 (India); Sabapathy, S.N. [Defence Food Research Laboratory, Siddarthanagar, Mysore, Karnataka 570011 (India); Vaijapurkar, S.G. [Defence Laboratory, Ratanada Palace, Jodhpur, Rajastan 342011 (India); Kumar, D. [Defence Laboratory, Ratanada Palace, Jodhpur, Rajastan 342011 (India); Kchawahha, A. [Defence Laboratory, Ratanada Palace, Jodhpur, Rajastan 342011 (India); Bawa, A.S. [Defence Food Research Laboratory, Siddarthanagar, Mysore, Karnataka 570011 (India)

    2007-07-15

    Irradiation processing of food in the prepackaged form may affect chemical and physical properties of the plastic packaging materials. The effect of {gamma}-irradiation doses (2.5-10.0 kGy) on polypropylene (PP)-based retortable food packaging materials, were investigated using Fourier transform infrared (FTIR) spectroscopic analysis, which revealed the changes happening to these materials after irradiation. The mechanical properties decreased with irradiation while oxygen transmission rate (OTR) was not affected significantly. Colour measurement indicated that Nylon 6 containing multilayer films became yellowish after irradiation. Thermal characterization revealed the changes in percentage crystallinity.

  7. High-throughput migration modelling for estimating exposure to chemicals in food packaging in screening and prioritization tools

    DEFF Research Database (Denmark)

    Ernstoff, Alexi S; Fantke, Peter; Huang, Lei

    2017-01-01

    Specialty software and simplified models are often used to estimate migration of potentially toxic chemicals from packaging into food. Current models, however, are not suitable for emerging applications in decision-support tools, e.g. in Life Cycle Assessment and risk-based screening and prioriti...... to uncertainty and dramatically decreased model performance (R2 = 0.4, Se = 1). In all, this study provides a rapid migration modelling approach to estimate exposure to chemicals in food packaging for emerging screening and prioritization approaches....

  8. Study of aroma scalping through thermosealable polymers used in food packaging by inverse gas chromatography.

    Science.gov (United States)

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

    1997-01-01

    Scalping of aroma components in polymers used for food packaging was determined by solubility experiments. Aromas were selected from different families: esters, alcohols, hydrocarbons and ketones. Polymers were a linear low density polyethylene (LLDPE), an ionomer and a new thermosealable polyester (PET). Polymers were selected from thermosealable materials because of their resistance to fats and oils. Sorption isotherms (low sorbate activity range) for every system aroma (vapour)/polymer were determined by inverse gas chromatography. Isotherms were found to be linear. Hence, solubility coefficients (S) as defined by Henry's law were calculated from the isotherm slopes. According to S values, PET appears to be the best choice to minimize aroma scalping by sorption in the packaging inner layer, Ionomers improve the barrier to aroma when compared with LLDPE except for polar sorbates. Sorption of aroma components was shown to be selective, e.g. limonene was preferentially sorbed in LLDPE. The value of S for the limonene/LLDPE system was 2.5 times the value of S for ethyl caproate/LLDPE. This selectivity may lead to an imbalance in the flavour and may be more important than the prevention of overall scalping.

  9. Strategies to improve the mechanical strength and water resistance of agar films for food packaging applications.

    Science.gov (United States)

    Sousa, Ana M M; Gonçalves, Maria P

    2015-11-05

    Agar films possess several properties adequate for food packaging applications. However, their high cost-production and quality variations caused by physiological and environmental factors affecting wild seaweeds make them less attractive for industries. In this work, native (NA) and alkali-modified (AA) agars obtained from sustainably grown seaweeds (integrated multi-trophic aquaculture) were mixed with locust bean gum (LBG) to make 'knife-coated' films with fixed final concentration (1 wt%) and variable agar/LBG ratios. Agar films were easier to process upon LBG addition (viscosity increase and gelling character decrease of the film-forming solutions observed by dynamic oscillatory and steady shear measurements). The mechanical properties and water resistance were optimal for films with 50 and/or 75% LBG contents and best in the case of NA (cheaper to extract). These findings can help reduce the cost-production of agar packaging films. Moreover, the controlled cultivation of seaweeds can provide continuous and reliable feedstock for transformation industries. Copyright © 2015 Elsevier Ltd. All rights reserved.

  10. Application of design of experiments to welding process of food packaging

    Directory of Open Access Journals (Sweden)

    Jan Hron

    2013-01-01

    Full Text Available Design of experiments is one of the many problem-solving quality tools that can be used for various investigations such as finding the significant factors in a process, the effect of each factor on the outcome, the variance in the process, troubleshooting the machine problems, screening the parameters, and modeling the processes. The objectives of the experiment in this study are two-fold. The first objective is to identify the parameters of food packaging welding, which influence the response strength of a weld. The second objective is to identify the process parameters that affect the variability in the weld strength. The results of the experiment have stimulated the engineering team within the company to extend the applications of DOE in other core processes for performance improvement and variability reduction activities.

  11. Effect of Morphology and Size of Halloysite Nanotubes on Functional Pectin Bionanocomposites for Food Packaging Applications.

    Science.gov (United States)

    Makaremi, Maziyar; Pasbakhsh, Pooria; Cavallaro, Giuseppe; Lazzara, Giuseppe; Aw, Yoong Kit; Lee, Sui Mae; Milioto, Stefana

    2017-05-24

    Pectin bionanocomposite films filled with various concentrations of two different types of halloysite nanotubes were prepared and characterized in this study as potential films for food packaging applications. The two types of halloysite nanotubes were long and thin (patch) (200-30 000 nm length) and short and stubby (Matauri Bay) (50-3000 nm length) with different morphological, physical, and dispersibility properties. Both matrix (pectin) and reinforcer (halloysite nanotubes) used in this study are considered as biocompatible, natural, and low-cost materials. Various characterization tests including Fourier transform infrared spectroscopy, field emission scanning electron microscopy, release kinetics, contact angle, and dynamic mechanical analysis were performed to evaluate the performance of the pectin films. Exceptional thermal, tensile, and contact angle properties have been achieved for films reinforced by patch halloysite nanotubes due to the patchy and lengthy nature of these tubes, which form a bird nest structure in the pectin matrix. Matauri Bay halloysite nanotubes were dispersed uniformly and individually in the matrix in low and even high halloysite nanotube concentrations. Furthermore, salicylic acid as a biocidal agent was encapsulated in the halloysite nanotubes lumen to control its release kinetics. On this basis, halloysite nanotubes/salicylic acid hybrids were dispersed into the pectin matrix to develop functional biofilms with antimicrobial properties that can be extended over time. Results revealed that shorter nanotubes (Matauri Bay) had better ability for the encapsulation of salicylic acid into their lumen, while patchy structure and longer tubes of patch halloysite nanotubes made the encapsulation process more difficult, as they might need more time and energy to be fully loaded by salicylic acid. Moreover, antimicrobial activity of the films against four different strains of Gram-positive and Gram-negative bacteria indicated the

  12. Evaluating Weathering of Food Packaging Polyethylene-Nano-clay Composites: Release of Nanoparticles and their Impacts.

    Science.gov (United States)

    Han, Changseok; Zhao, Amy; Varughese, Eunice; Sahle-Demessie, E

    2018-01-01

    Nano-fillers are increasingly incorporated into polymeric materials to improve the mechanical, barrier or other matrix properties of nanocomposites used for consumer and industrial applications. However, over the life cycle, these nanocomposites could degrade due to exposure to environmental conditions, resulting in the release of embedded nanomaterials from the polymer matrix into the environment. This paper presents a rigorous study on the degradation and the release of nanomaterials from food packaging composites. Films of nano-clay-loaded low-density polyethylene (LDPE) composite for food packaging applications were prepared with the spherilene technology and exposed to accelerated weathering of ultraviolet (UV) irradiation or low concentration of ozone at 40 °C. The changes in the structural, surface morphology, chemical and physical properties of the films during accelerated weathering were investigated. Qualitative and quantitative changes in properties of pristine and aged materials and the release of nano-clay proceeded slowly until 130 hr irradiation and then accelerated afterward resulting complete degradation. Although nano-clay increased the stability of LDPE and improved thermal and barrier properties, they accelerated the UV oxidation of LDPE. With increasing exposure to UV, the surface roughness, chemiluminescence index, and carbonyl index of the samples increased while decreasing the intensity of the wide-angle X-ray diffraction pattern. Nano-clay particles with sizes ranging from 2-8 nm were released from UV and ozone weathered composite. The concentrations of released nanoparticles increased with an increase in aging time. Various toxicity tests, including reactive oxygen species generation and cell activity/viability were also performed on the released nano-clay and clay polymer. The released nano-clays basically did not show toxicity. Our combined results demonstrated the degradation properties of nano-clay particle-embedded LDPE composites

  13. Permeation mechanisms of pulsed microwave plasma deposited silicon oxide films for food packaging applications

    International Nuclear Information System (INIS)

    Deilmann, Michael; Grabowski, Mirko; Theiss, Sebastian; Bibinov, Nikita; Awakowicz, Peter

    2008-01-01

    Silicon oxide barrier layers are deposited on polyethylene terephthalate as permeation barriers for food packaging applications by means of a low pressure microwave plasma. Hexamethyldisiloxane (HMDSO) and oxygen are used as process gases to deposit SiO x coatings via pulsed low pressure plasmas. The layer composition of the coating is investigated by Fourier transform infrared spectroscopy and energy dispersive x-ray spectroscopy to show correlations with barrier properties of the films. The oxygen permeation barrier is determined by the carrier gas method using an electrochemical detector. The transition from low to high barrier films is mapped by the transition from organic SiO x C y H z layers to quartz-like SiO 1.7 films containing silanol bound hydrogen. A residual permeation as low as J = 1 ± 0.3 cm 3 m -2 day -1 bar -1 is achieved, which is a good value for food packaging applications. Additionally, the activation energy E p of oxygen permeation is analysed and a strong increase from E p = 31.5 kJ mol -1 for SiO x C y H z -like coatings to E p = 53.7 kJ mol -1 for SiO 1.7 films is observed by increasing the oxygen dilution of HMDSO:O 2 plasma. The reason for the residual permeation of high barrier films is discussed and coating defects are visualized by capacitively coupled atomic oxygen plasma etching of coated substrates. A defect density of 3000 mm -2 is revealed

  14. Human exposure assessment of silver and copper migrating from an antimicrobial nanocoated packaging material into an acidic food simulant.

    Science.gov (United States)

    Hannon, Joseph Christopher; Kerry, Joseph P; Cruz-Romero, Malco; Azlin-Hasim, Shafrina; Morris, Michael; Cummins, Enda

    2016-09-01

    To examine the human exposure to a novel silver and copper nanoparticle (AgNP and CuNP)/polystyrene-polyethylene oxide block copolymer (PS-b-PEO) food packaging coating, the migration of Ag and Cu into 3% acetic acid (3% HAc) food simulant was assessed at 60 °C for 10 days. Significantly lower migration was observed for Ag (0.46 mg/kg food) compared to Cu (0.82 mg/kg food) measured by inductively coupled plasma - atomic emission spectrometry (ICP-AES). In addition, no distinct population of AgNPs or CuNPs were observed in 3% HAc by nanoparticle tracking analysis (NTA) and transmission electron microscopy (TEM). The predicted human exposure to Ag and Cu was used to calculate a margin of exposure (MOE) for ionic species of Ag and Cu, which indicated the safe use of the food packaging in a hypothetical scenario (e.g. as fruit juice packaging). While migration exceeded regulatory limits, the calculated MOE suggests current migration limits may be conservative for specific nano-packaging applications. Copyright © 2016 Elsevier Ltd. All rights reserved.

  15. Food packaging cues influence taste perception and increase effort provision for a recommended snack product in children

    Directory of Open Access Journals (Sweden)

    Laura eEnax

    2015-07-01

    Full Text Available Food marketing research shows that child-directed marketing cues have pronounced effects on food preferences and consumption, but are most often placed on products with low nutritional quality. Effects of child-directed marketing strategies for healthy food products remain to be studied in more detail. Previous research suggests that effort provision explains additional variance in food choice. This study investigated the effects of packaging cues on explicit preferences and effort provision for healthy food items in elementary school children. Each of 179 children rated three, objectively identical, recommended yoghurt-cereal-fruit snacks presented with different packaging cues. Packaging cues included a plain label, a label focusing on health aspects of the product, and a label that additionally included unknown cartoon characters. The children were asked to state the subjective taste-pleasantness of the respective food items. We also used a novel approach to measure effort provision for food items in children, namely handgrip strength. Results show that packaging cues significantly induce a taste-placebo effect in 88% of the children, i.e., differences in taste ratings for objectively identical products. Taste ratings were highest for the child-directed product that included cartoon characters. Also, applied effort to receive the child-directed product was significantly higher. Our results confirm the positive effect of child-directed marketing strategies also for healthy snack food products. Using handgrip strength as a measure to determine the amount of effort children are willing to provide for a product may explain additional variance in food choice and might prove to be a promising additional research tool for field studies and the assessment of public policy interventions.

  16. Food packaging cues influence taste perception and increase effort provision for a recommended snack product in children.

    Science.gov (United States)

    Enax, Laura; Weber, Bernd; Ahlers, Maren; Kaiser, Ulrike; Diethelm, Katharina; Holtkamp, Dominik; Faupel, Ulya; Holzmüller, Hartmut H; Kersting, Mathilde

    2015-01-01

    Food marketing research shows that child-directed marketing cues have pronounced effects on food preferences and consumption, but are most often placed on products with low nutritional quality. Effects of child-directed marketing strategies for healthy food products remain to be studied in more detail. Previous research suggests that effort provision explains additional variance in food choice. This study investigated the effects of packaging cues on explicit preferences and effort provision for healthy food items in elementary school children. Each of 179 children rated three, objectively identical, recommended yogurt-cereal-fruit snacks presented with different packaging cues. Packaging cues included a plain label, a label focusing on health aspects of the product, and a label that additionally included unknown cartoon characters. The children were asked to state the subjective taste-pleasantness of the respective food items. We also used a novel approach to measure effort provision for food items in children, namely handgrip strength. Results show that packaging cues significantly induce a taste-placebo effect in 88% of the children, i.e., differences in taste ratings for objectively identical products. Taste ratings were highest for the child-directed product that included cartoon characters. Also, applied effort to receive the child-directed product was significantly higher. Our results confirm the positive effect of child-directed marketing strategies also for healthy snack food products. Using handgrip strength as a measure to determine the amount of effort children are willing to provide for a product may explain additional variance in food choice and might prove to be a promising additional research tool for field studies and the assessment of public policy interventions.

  17. Food packaging cues influence taste perception and increase effort provision for a recommended snack product in children

    Science.gov (United States)

    Enax, Laura; Weber, Bernd; Ahlers, Maren; Kaiser, Ulrike; Diethelm, Katharina; Holtkamp, Dominik; Faupel, Ulya; Holzmüller, Hartmut H.; Kersting, Mathilde

    2015-01-01

    Food marketing research shows that child-directed marketing cues have pronounced effects on food preferences and consumption, but are most often placed on products with low nutritional quality. Effects of child-directed marketing strategies for healthy food products remain to be studied in more detail. Previous research suggests that effort provision explains additional variance in food choice. This study investigated the effects of packaging cues on explicit preferences and effort provision for healthy food items in elementary school children. Each of 179 children rated three, objectively identical, recommended yogurt-cereal-fruit snacks presented with different packaging cues. Packaging cues included a plain label, a label focusing on health aspects of the product, and a label that additionally included unknown cartoon characters. The children were asked to state the subjective taste-pleasantness of the respective food items. We also used a novel approach to measure effort provision for food items in children, namely handgrip strength. Results show that packaging cues significantly induce a taste-placebo effect in 88% of the children, i.e., differences in taste ratings for objectively identical products. Taste ratings were highest for the child-directed product that included cartoon characters. Also, applied effort to receive the child-directed product was significantly higher. Our results confirm the positive effect of child-directed marketing strategies also for healthy snack food products. Using handgrip strength as a measure to determine the amount of effort children are willing to provide for a product may explain additional variance in food choice and might prove to be a promising additional research tool for field studies and the assessment of public policy interventions. PMID:26191012

  18. Shelf Stable Epoxy Repair Adhesive

    Science.gov (United States)

    2015-02-01

    FINAL REPORT formulations chosen: KC-PDDACL, IC-PDDACL, gelatin-KC-PDDACL and gelatin-gum arabic . The capsules were 10-25 µm in size. Analysis...as a means to make microcapsules for carbonless paper. A schematic of a typical complex coacervation process, using gelatin and gum arabic , can be...r U~001na C~1’d lOO~ T~.:S:J.f.~:1 ~~ nlp !o GundtiiC",ulg T ~·1 (’;,nd :~n. SniT’ple Niirr fo: P1404.SLS.Jl46.FE.N P1404.SL$.047.FE.I’I

  19. Declaration of nutrition information on and nutritional quality of Thai ready-to-eat packaged food products.

    Science.gov (United States)

    Pongutta, Suladda; Chongwatpol, Pitipa; Tantayapirak, Parwin; Vandevijvere, Stefanie

    2018-06-01

    The present study assessed the nutrition information displayed on ready-to-eat packaged foods and the nutritional quality of those food products in Thailand. In March 2015, the nutrition information panels and nutrition and health claims on ready-to-eat packaged foods were collected from the biggest store of each of the twelve major retailers, using protocols developed by the International Network for Food and Obesity/Non-communicable Diseases Research, Monitoring and Action Support (INFORMAS). The Thai Nutrient Profile Model was used to classify food products according to their nutritional quality as 'healthier' or 'less healthy'. In total, information from 7205 food products was collected across five broad food categories. Out of those products, 5707 (79·2 %), 2536 (35·2 %) and 1487 (20·6 %) carried a nutrition facts panel, a Guideline Daily Amount (GDA) label and health-related claims, respectively. Only 4691 (65·1 %) and 2484 (34·5 %) of the products that displayed the nutrition facts or a GDA label, respectively, followed the guidelines of the Thai Food and Drug Administration. In total, 4689 products (65·1 %) could be classified according to the Thai Nutrient Profile Model, of which 432 products (9·2 %) were classified as healthier. Moreover, among the 1487 products carrying health-related claims, 1219 (82·0 %) were classified as less healthy. Allowing less healthy food products to carry claims could mislead consumers and result in overconsumption of ready-to-eat food products. The findings suggest effective policies should be implemented to increase the relative availability of healthier ready-to-eat packaged foods, as well as to improve the provision of nutrition information on labels in Thailand.

  20. Exposure to perfluorinated compounds in Catalonia, Spain, through consumption of various raw and cooked foodstuffs, including packaged food.

    Science.gov (United States)

    Jogsten, Ingrid Ericson; Perelló, Gemma; Llebaria, Xavier; Bigas, Esther; Martí-Cid, Roser; Kärrman, Anna; Domingo, José L

    2009-07-01

    In this study, the role that some food processing and packaging might play as a source of perfluorinated compounds (PFCs) through the diet was assessed. The levels of PFCs were determined in composite samples of veal steak (raw, grilled, and fried), pork loin (raw, grilled, and fried), chicken breast (raw, grilled, and fried), black pudding (uncooked), liver lamb (raw), marinated salmon (home-made and packaged), lettuce (fresh and packaged), pate of pork liver, foie gras of duck, frankfurt, sausages, chicken nuggets (fried), and common salt. Among the 11 PFCs analyzed, only PFHxS, PFOS, PFHxA, and PFOA were detected in at least one composite sample, while the levels of the remaining PFCs (PFBuS, PFHpA, PFNA, PFDA, PFUnDA, and PFDoDA) were under their respective detection limits. PFOS was the compound most frequently detected, being found in 8 of the 20 food items analyzed, while PFHxA was detected in samples of raw veal, chicken nuggets, frankfurt, sausages, and packaged lettuce. According to the results of the present study, it is not sufficiently clear if cooking with non-stick cookware, or packaging some foods, could contribute to a higher human exposure to PFCs.

  1. Properties of Whey-Protein-Coated Films and Laminates as Novel Recyclable Food Packaging Materials with Excellent Barrier Properties

    Directory of Open Access Journals (Sweden)

    Markus Schmid

    2012-01-01

    Full Text Available In case of food packaging applications, high oxygen and water vapour barriers are the prerequisite conditions for preserving the quality of the products throughout their whole lifecycle. Currently available polymers and/or biopolymer films are mostly used in combination with barrier materials derived from oil based plastics or aluminium to enhance their low barrier properties. In order to replace these non-renewable materials, current research efforts are focused on the development of sustainable coatings, while maintaining the functional properties of the resulting packaging materials. This article provides an introduction to food packaging requirements, highlights prior art on the use of whey-based coatings for their barriers properties, and describes the key properties of an innovative packaging multilayer material that includes a whey-based layer. The developed whey protein formulations had excellent barrier properties almost comparable to the ethylene vinyl alcohol copolymers (EVOH barrier layer conventionally used in food packaging composites, with an oxygen barrier (OTR of <2 [cm³(STP/(m²d bar] when normalized to a thickness of 100 μm. Further requirements of the barrier layer are good adhesion to the substrate and sufficient flexibility to withstand mechanical load while preventing delamination and/or brittle fracture. Whey-protein-based coatings have successfully met these functional and mechanical requirements.

  2. Ignorance is bliss. How parents of preschool children make sense of front-of-package visuals and claims on food.

    Science.gov (United States)

    Abrams, Katie M; Evans, Caitlin; Duff, Brittany R L

    2015-04-01

    With growing scrutiny over how the food industry advertises products aimed toward children and fewer consumers using nutrition facts panels and ingredient lists, the fronts of food packages have become an increasingly important marketing tool to understand. Front-of-package (FOP) visual and verbal claims play a critical role in capturing consumers' attention and helping them choose foods that fit their goals. Due to only possessing emergent literacy skills, preschool children are attuned to FOP visuals while parents are able to use the visuals in combination with verbal claims to make food choices for their children. The purpose of this focus group study was to explore how parents of preschool children make sense of FOP visual and verbal claims on packaged food products that are intended for their children. Thematic analysis revealed that parents associated aspects that most appeal to their preschool children - the characters and other playful visuals - with higher sugar content and artificial ingredients. However, parents were also easily led to believe the product was healthier based on visuals of fruit, more realistic pictures, health claims, cross-branding with healthier foods, and visuals suggesting the product is more natural. While parents recognized that the health claims and some visuals may not truly mean the food is healthier, they agreed that they rarely think beyond their initial impression. The food industry needs better regulatory guidance on how to communicate flavors and ingredients on package fronts in a way that helps consumers - particularly parents wanting to encourage healthy eating habits for their young children - better match their nutrition goals. Published by Elsevier Ltd.

  3. 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)

  4. Increase the elongation at break of poly (lactic acid) composites for use in food packaging films

    Science.gov (United States)

    El-Hadi, Ahmed M.

    2017-05-01

    Poly (3-hydroxy butyrate) (PHB), cellulose nano crystal (CNC) and a plasticizer (TBC) are mixed together with PLLA with the aim to increase the elongation at break for use in the food packing sector. Spherical (CNC) and fibril nano crystal (CNF) were prepared by hydrolysis of microcrystalline cellulose (MCC) in distilled water, and then stirred using a magnetic stirrer for 15 days and ultrasonic treatment without using any acids as green method. The morphology, thermal, and mechanical properties were studied using POM, DSC, WAXD, SEM and tensile testing, respectively. DSC demonstrated that the addition of PHB, CNC and TBC to PLLA matrix lead to reduce Tg, TCC and Tm than pure PLLA. FT-IR verified that the carbonyl group C=O appeared broad and some peaks in the PLLA composites 5, 6 and 7 shifted from 3.98 × 108 to 4.07 × 108 Hz, at 3.54 × 108 to 3.44 × 108 Hz, at 3.19 × 108 to 3.13 × 108 Hz. Mechanical testing shows that pure PLLA is brittle, and the elongation at break of PLLA composites reaches up to 205%, making it suitable to use in food packaging.

  5. High-throughput migration modelling for estimating exposure to chemicals in food packaging in screening and prioritization tools.

    Science.gov (United States)

    Ernstoff, Alexi S; Fantke, Peter; Huang, Lei; Jolliet, Olivier

    2017-11-01

    Specialty software and simplified models are often used to estimate migration of potentially toxic chemicals from packaging into food. Current models, however, are not suitable for emerging applications in decision-support tools, e.g. in Life Cycle Assessment and risk-based screening and prioritization, which require rapid computation of accurate estimates for diverse scenarios. To fulfil this need, we develop an accurate and rapid (high-throughput) model that estimates the fraction of organic chemicals migrating from polymeric packaging materials into foods. Several hundred step-wise simulations optimised the model coefficients to cover a range of user-defined scenarios (e.g. temperature). The developed model, operationalised in a spreadsheet for future dissemination, nearly instantaneously estimates chemical migration, and has improved performance over commonly used model simplifications. When using measured diffusion coefficients the model accurately predicted (R 2  = 0.9, standard error (S e ) = 0.5) hundreds of empirical data points for various scenarios. Diffusion coefficient modelling, which determines the speed of chemical transfer from package to food, was a major contributor to uncertainty and dramatically decreased model performance (R 2  = 0.4, S e  = 1). In all, this study provides a rapid migration modelling approach to estimate exposure to chemicals in food packaging for emerging screening and prioritization approaches. Copyright © 2017 Elsevier Ltd. All rights reserved.

  6. Effect of PPG-PEG-PPG on the tocopherol-controlled release from films intended for food-packaging applications.

    Science.gov (United States)

    Castro López, María del Mar; Dopico García, Sonia; Ares Pernas, Ana; López Vilariño, José Manuel; González Rodríguez, María Victoria

    2012-08-22

    The feasibility of novel controlled release systems for the delivery of active substances from films intended for food packaging was investigated. Because polyolefins are used highly for food-packaging applications, the reported high retention degree of antioxidants has limited their use for active packaging. Thus, in this study, PP films modified with different chain extenders have been developed to favor and control the release rates of the low molecular weight antioxidant tocopherol. The use of different chain extenders as polymer modifiers (PE-PEG M(w), 575; and PPG-PEG-PPG M(w), 2000) has caused significant changes in tocopherol-specific release properties. High-performance liquid chromatography coupled to PDA-FL and PDA-MS was used to test tocopherol and chain extender migration, respectively. The release of tocopherol from the prepared films with two chain extenders into two food simulants was studied. Different temperatures and storage times were also tested. Varying the structural features of the films with the incorporation of different levels of PPG-PEG-PPG, the release of tocopherol (food-packaging additive) into different ethanolic simulants could be clearly controlled. The effect of the temperature and storage time on the release of the antioxidant has been outstanding as their values increased. The migration of the chain extender, also tested, was well below the limits set by European legislation.

  7. Prevalence of Nutrition and Health-Related Claims on Pre-Packaged Foods: A Five-Country Study in Europe

    Science.gov (United States)

    Hieke, Sophie; Kuljanic, Nera; Pravst, Igor; Miklavec, Krista; Kaur, Asha; Brown, Kerry A.; Egan, Bernadette M.; Pfeifer, Katja; Gracia, Azucena; Rayner, Mike

    2016-01-01

    This study is part of the research undertaken in the EU funded project CLYMBOL (“Role of health-related CLaims and sYMBOLs in consumer behaviour”). The first phase of this project consisted of mapping the prevalence of symbolic and non-symbolic nutrition and health-related claims (NHC) on foods and non-alcoholic beverages in five European countries. Pre-packaged foods and drinks were sampled based on a standardized sampling protocol, using store lists or a store floor plan. Data collection took place across five countries, in three types of stores. A total of 2034 foods and drinks were sampled and packaging information was analyzed. At least one claim was identified for 26% (95% CI (24.0%–27.9%)) of all foods and drinks sampled. Six percent of these claims were symbolic. The majority of the claims were nutrition claims (64%), followed by health claims (29%) and health-related ingredient claims (6%). The most common health claims were nutrient and other function claims (47% of all claims), followed by disease risk reduction claims (5%). Eight percent of the health claims were children’s development and health claims but these were only observed on less than 1% (0.4%–1.1%) of the foods. The category of foods for specific dietary use had the highest proportion of NHC (70% of foods carried a claim). The prevalence of symbolic and non-symbolic NHC varies across European countries and between different food categories. This study provides baseline data for policy makers and the food industry to monitor and evaluate the use of claims on food packaging. PMID:26950149

  8. Prevalence of Nutrition and Health-Related Claims on Pre-Packaged Foods: A Five-Country Study in Europe

    Directory of Open Access Journals (Sweden)

    Sophie Hieke

    2016-03-01

    Full Text Available This study is part of the research undertaken in the EU funded project CLYMBOL (“Role of health-related CLaims and sYMBOLs in consumer behaviour”. The first phase of this project consisted of mapping the prevalence of symbolic and non-symbolic nutrition and health-related claims (NHC on foods and non-alcoholic beverages in five European countries. Pre-packaged foods and drinks were sampled based on a standardized sampling protocol, using store lists or a store floor plan. Data collection took place across five countries, in three types of stores. A total of 2034 foods and drinks were sampled and packaging information was analyzed. At least one claim was identified for 26% (95% CI (24.0%–27.9% of all foods and drinks sampled. Six percent of these claims were symbolic. The majority of the claims were nutrition claims (64%, followed by health claims (29% and health-related ingredient claims (6%. The most common health claims were nutrient and other function claims (47% of all claims, followed by disease risk reduction claims (5%. Eight percent of the health claims were children’s development and health claims but these were only observed on less than 1% (0.4%–1.1% of the foods. The category of foods for specific dietary use had the highest proportion of NHC (70% of foods carried a claim. The prevalence of symbolic and non-symbolic NHC varies across European countries and between different food categories. This study provides baseline data for policy makers and the food industry to monitor and evaluate the use of claims on food packaging.

  9. Prevalence of Nutrition and Health-Related Claims on Pre-Packaged Foods: A Five-Country Study in Europe.

    Science.gov (United States)

    Hieke, Sophie; Kuljanic, Nera; Pravst, Igor; Miklavec, Krista; Kaur, Asha; Brown, Kerry A; Egan, Bernadette M; Pfeifer, Katja; Gracia, Azucena; Rayner, Mike

    2016-03-03

    This study is part of the research undertaken in the EU funded project CLYMBOL ("Role of health-related CLaims and sYMBOLs in consumer behaviour"). The first phase of this project consisted of mapping the prevalence of symbolic and non-symbolic nutrition and health-related claims (NHC) on foods and non-alcoholic beverages in five European countries. Pre-packaged foods and drinks were sampled based on a standardized sampling protocol, using store lists or a store floor plan. Data collection took place across five countries, in three types of stores. A total of 2034 foods and drinks were sampled and packaging information was analyzed. At least one claim was identified for 26% (95% CI (24.0%-27.9%)) of all foods and drinks sampled. Six percent of these claims were symbolic. The majority of the claims were nutrition claims (64%), followed by health claims (29%) and health-related ingredient claims (6%). The most common health claims were nutrient and other function claims (47% of all claims), followed by disease risk reduction claims (5%). Eight percent of the health claims were children's development and health claims but these were only observed on less than 1% (0.4%-1.1%) of the foods. The category of foods for specific dietary use had the highest proportion of NHC (70% of foods carried a claim). The prevalence of symbolic and non-symbolic NHC varies across European countries and between different food categories. This study provides baseline data for policy makers and the food industry to monitor and evaluate the use of claims on food packaging.

  10. Ultra-processed foods have the worst nutrient profile, yet they are the most available packaged products in a sample of New Zealand supermarkets.

    Science.gov (United States)

    Luiten, Claire M; Steenhuis, Ingrid Hm; Eyles, Helen; Ni Mhurchu, Cliona; Waterlander, Wilma E

    2016-02-01

    To examine the availability of packaged food products in New Zealand supermarkets by level of industrial processing, nutrient profiling score (NPSC), price (energy, unit and serving costs) and brand variety. Secondary analysis of cross-sectional survey data on packaged supermarket food and non-alcoholic beverages. Products were classified according to level of industrial processing (minimally, culinary and ultra-processed) and their NPSC. Packaged foods available in four major supermarkets in Auckland, New Zealand. Packaged supermarket food products for the years 2011 and 2013. The majority (84% in 2011 and 83% in 2013) of packaged foods were classified as ultra-processed. A significant positive association was found between the level of industrial processing and NPSC, i.e., ultra-processed foods had a worse nutrient profile (NPSC=11.63) than culinary processed foods (NPSC=7.95), which in turn had a worse nutrient profile than minimally processed foods (NPSC=3.27), Pprice measures and level of processing. The study observed many variations of virtually the same product. The ten largest food manufacturers produced 35% of all packaged foods available. In New Zealand supermarkets, ultra-processed foods comprise the largest proportion of packaged foods and are less healthy than less processed foods. The lack of significant price difference between ultra- and less processed foods suggests ultra-processed foods might provide time-poor consumers with more value for money. These findings highlight the need to improve the supermarket food supply by reducing numbers of ultra-processed foods and by reformulating products to improve their nutritional profile.

  11. Preparation and characterization of biocomposite film based on chitosan and kombucha tea as active food packaging.

    Science.gov (United States)

    Ashrafi, Azam; Jokar, Maryam; Mohammadi Nafchi, Abdorreza

    2018-03-01

    An active film composed of chitosan and kombucha tea (KT) was successfully prepared using the solvent casting technique. The effect of incorporation of KT at the levels 1%-3% w/w on the physical and functional properties of chitosan film was investigated. The antimicrobial activity of chitosan/KT film against Escherichia coli and Staphylococcus aureus was evaluated using agar diffusion test, and its antioxidant activity was determined using DPpH assay. The results revealed that incorporation of KT into chitosan films improved the water vapor permeability (from 256.7 to 132.1gcm -2 h -1 KPa -1 mm) and enhanced the antioxidant activity of the latter up to 59% DPpH scavenging activity. Moreover, the incorporation of KT into the chitosan film increased the protective effect of the film against ultra violet (UV). Fourier transform infrared spectroscopic analysis revealed the chemical interactions between chitosan and the polyphenol groups of KT. In a minced beef model, chitosan/KT film effectively served as an active packaging and extended the shelf life of the minced beef as manifested in the retardation of lipid oxidation and microbial growth from 5.36 to 2.11logcfugr -1 in 4days storage. The present work demonstrates that the chitosan/KT film not only maintains the quality of the minced beef but also, retards microbial growth significantly, extending the shelf life of the minced beef meat up to 3days; thus, chitosan/KT film is a potential material for active food packaging. Copyright © 2017 Elsevier B.V. All rights reserved.

  12. Nutrient profile of 23 596 packaged supermarket foods and non-alcoholic beverages in Australia and New Zealand.

    Science.gov (United States)

    Ni Mhurchu, Cliona; Brown, Ryan; Jiang, Yannan; Eyles, Helen; Dunford, Elizabeth; Neal, Bruce

    2016-02-01

    To compare the nutrient profile of packaged supermarket food products available in Australia and New Zealand. Eligibility to carry health claims and relationship between nutrient profile score and nutritional content were also evaluated. Nutritional composition data were collected in six major Australian and New Zealand supermarkets in 2012. Mean Food Standards Australia New Zealand Nutrient Profiling Scoring Criterion (NPSC) scores were calculated and the proportion of products eligible to display health claims was estimated. Regression analyses quantified associations between NPSC scores and energy density, saturated fat, sugar and sodium contents. NPSC scores were derived for 23,596 packaged food products (mean score 7.0, range -17 to 53). Scores were lower (better nutrient profile) for foods in Australia compared with New Zealand (mean 6.6 v. 7.8). Overall, 45% of foods were eligible to carry health claims based on NPSC thresholds: 47% in Australia and 41% in New Zealand. However, less than one-third of dairy (32%), meat and meat products (28%) and bread and bakery products (27.5%) were eligible to carry health claims. Conversely, >75% of convenience food products were eligible to carry health claims (82.5%). Each two-unit higher NPSC score was associated with higher energy density (78 kJ/100 g), saturated fat (0.95 g/100 g), total sugar (1.5 g/100 g) and sodium (66 mg/100 g; all P values<0.001). Fewer than half of all packaged foods available in Australia and New Zealand in 2012 met nutritional criteria to carry health claims. The few healthy choices available in key staple food categories is a concern. Improvements in nutritional quality of foods through product reformulation have significant potential to improve population diets.

  13. A Review of Patents for the Smart Packaging of Meat and Muscle-based Food Products.

    Science.gov (United States)

    Holman, Benjamin; Kerry, Joseph P; Hopkins, David L

    2017-10-31

    Meat packaging once acted primarily as an inert barrier to protect its contents against contamination and this function has shifted. Packaging now includes complementary functions that improve product quality, longevity and customer/retail appeal. The devices and methods applied to achieve these functions may be categorised as smart packaging, which includes intelligent packaging, devised to monitor and communicate packaged content status, and active packaging, to provide passive adjustment of in-pack conditions from its interactions with the packaged meat. Smart packaging examples already available from recent patents include antimicrobial and antioxidant packaging coatings and inserts; sensors or indicators that identify spoilage and freshness; functional engineering customisations; improvements to packaging integrity; leak or tamper detectors; and, environmentally sustainable options. Together, these inventions respond to industry and customer demands for meat packaging and are therefore the focus of this review, in which we discuss their applications and limitations in meat packaging. Copyright© Bentham Science Publishers; For any queries, please email at epub@benthamscience.org.

  14. Detection of bisphenol A in food packaging based on fluorescent conjugated polymer PPESO3 and enzyme system.

    Science.gov (United States)

    Huang, Hui; Li, Yongxin; Liu, Jintong; Tong, Jin; Su, Xingguang

    2015-10-15

    Bisphenol A (BPA) is a kind of carcinogen, which can interfere with the body's endocrine system. In this paper, a new kind of fluorescent sensor for BPA detection was established based on the fluorescent conjugated polymer PPESO3. The oxidative product of BPA is able to quench PPESO3 in the presence of HRP and H2O2, and the quenched PL intensity of PPESO3 was proportionally to the concentration of BPA in the range of 1-100 μmol/L with a detection limit of 4 × 10(-7) mol/L. The proposed method has been applied to detect BPA in eight food packaging samples with satisfactory results. The proposed method has the potential for the assay of BPA in food or food packaging samples. Copyright © 2015 Elsevier Ltd. All rights reserved.

  15. Industrial Production of Food Plastic Packaging and the Use of Irradiation for Modifying Some Film Properties. Chapter 5

    Energy Technology Data Exchange (ETDEWEB)

    Ortiz, A. V.; Moura, E. A.B., [Nuclear and Energy Research Institute - IPEN - São Paulo (Brazil); Nuclear and Energy National Commission – CNEN, Rio de Janeiro (Brazil)

    2014-07-15

    The four main industrial processes needed to produce a plastic packaging structure are: cast extrusion, blown extrusion, injection moulding, and blown moulding. Since one polymer may not offer all the protection and marketing properties required for a specific food product, multilayer films can be produced. Each layer will be composed of a different polymer and additives to meet all the requirements. Ionizing radiation plays an important role in the packaging industry, especially in the heat shrinkable barrier film production process. In this process, irradiating the film structure is aimed mostly at the crosslinking of the polyolefin. Cross-linked polyolefin-based films can withstand higher stretching rates, be better stabilized, and will both have a high degree of shrinkage and higher shrinking forces. This leads to very thin structures with very well balanced cost-benefit ratios and better final packaging presentation. The use of ionizing radiation for cross-linking polymers is one of the most successful cases of irradiation used by the industry. Besides cross-linking, scission may also occur in the polymeric structure, and it may liberate toxic or unwanted substances that can be transferred to the food. Therefore, irradiated food packaging materials should be thoroughly assessed according to active legislation to guarantee that it will not harm the consumer’s health either in the short or the long term. (author)

  16. Reinforced cassava starch based edible film incorporated with essential oil and sodium bentonite nanoclay as food packaging material.

    Science.gov (United States)

    Iamareerat, Butsadee; Singh, Manisha; Sadiq, Muhammad Bilal; Anal, Anil Kumar

    2018-05-01

    Biodegradable packaging in food materials is a green technology based novel approach to replace the synthetic and conventional packaging systems. This study is aimed to formulate the biodegradable cassava starch based films incorporated with cinnamon essential oil and sodium bentonite clay nanoparticles. The films were characterized for their application as a packaging material for meatballs. The cassava starch films incorporated with sodium bentonite and cinnamon oil showed significant antibacterial potential against all test bacteria; Escherichia coli , Salmonella typhimurium and Staphylococcus aureus. Antibacterial effect of films increased significantly when the concentration of cinnamon oil was increased. The cassava starch film incorporated with 0.75% (w/w) sodium bentonite, 2% (w/w) glycerol and 2.5% (w/w) cinnamon oil was selected based on physical, mechanical and antibacterial potential to evaluate shelf life of meatballs. The meatballs stored at ambient temperature in cassava starch film incorporated with cinnamon oil and nanoclay, significantly inhibited the microbial growth till 96 h below the FDA limits (10 6  CFU/g) in foods compared to control films that exceeded above the limit within 48 h. Hence cassava starch based film incorporated with essential oils and clay nanoparticles can be an alternate approach as a packaging material for food industries to prolong the shelf life of products.

  17. Simulation study ε-Caprolactam monomer and metallic elements migration from irradiated polymeric packaging into food stimulants

    International Nuclear Information System (INIS)

    Rosa, Faena Machado Leite

    2008-01-01

    For decades migration study of chemical compounds from packaging into food, such as metals, residual monomers and additives, is a very important issue, concerning public health and minimize chemical contamination. In this work, it was done irradiations of packagings taken in contact with food simulant, and it was studied this migration through a mathematical model of the diffusion process, compiled in a computational simulation method in order to study the microscopic behavior of migration of metallic elements cadmium, chromium, antimony and cobalt, present in metallic plastics from dairy product packagings, and also the migration of - caprolactam monomer, present in nylon polymeric plastics used for package meat stuffs, to the food simulant acetic acid 3%. The results from simulations of the migration of -caprolactam monomer were compared with experimental results obtained from high resolution gas chromatography (HRGC) measurements, and the simulation of metallic elements migration were compared with the neutron activation analysis measurements (NAA). These experimental results were performed and kindly informed by another research groups, partners in this project. The food packaging system was discretized in one-dimension space and in time and the partial differential equation that defines the diffusive process, the second 'Fick's law', together with an equation of Arrhenius type dealing with the thermal influence, were solved using finite differences. The final step of the resolution was a tridiagonal linear system, solved using the Thomas algorithm. It was studied, and in some cases even foreseen, experimental quantities, like the diffusion coefficient, activation energy and concentration profile of migrant compounds, allowing the understanding of the diffusion process and the quantitative estimate of the migration of such compounds under ionizing radiation influence. Variation on the initial concentration levels (C 0 ) of the monomer inside the packaging

  18. PLA and two components silicon rubber blends aiming for frozen foods packaging applications

    Directory of Open Access Journals (Sweden)

    Utai Meekum

    2018-03-01

    Full Text Available Designing of PLA and two components silicone rubber blends was studies. Frozen food packaging application is the main ultimate aim. The statistical method using 23 DOE was conducted. The standard testing methods, in particular impact testing at sub-zero temperature, were performed. The preliminary blend formula comprised 1.0 phr of silane and polyester polyols, respectively, was initially resolved. Then, the optimize the silicone portion in the blends was determined. Blending formula using 8.0 phr of silicone with respect to PLA matrix gave rise to the overall satisfactory properties. 3. TETA was used as the silicone curing agent and reactively blended onto the ingredients. TETA at 0.4 phr, with respect to the silicone, enhanced the mechanical properties, especially flexibility and toughness, of the PLA/silicone blend. Exceeding the optimal TETA loading would cause the chain scission and also the dilution effects. Hence, marginal inferior properties of the blends were be experienced. The preliminary biodegradability investigation found that the PLA/silicone blend initially triggered at the second week. Its degradation rate was likely to be faster than neat PLA. Keywords: PLA/silicone blends, Mechanical properties, Sub-zero impact strength

  19. Fabrication of antibacterial chitosan-PVA blended film using electrospray technique for food packaging applications.

    Science.gov (United States)

    Liu, Yaowen; Wang, Shuyao; Lan, Wenting

    2018-02-01

    In this study, blended films from poly(vinyl alcohol) (PVA) containing chitosan (CS) were prepared via a simple solution casting and electrospraying method. The structures of the PVA-CS films were characterized by Fourier-transform infrared spectroscopy. The morphologies of the films were observed by scanning electron microscopy. The thermal properties of the PVA-CS films were examined by thermogravimetry. The effects of CS contents on the mechanical properties, oxygen permeability values, water vapor permeation levels, and antibacterial behaviors against Gram-negative (Escherichia coli) and Gram-positive (Staphylococcus aureus) strains were investigated. Compared to the pure PVA film, the PVA-CS films showed greater elongation at break, lower oxygen permeability, higher water barrier properties, and greater antibacterial activity, especially for the PVA:CS weight ratio of 75:25. The obtained results indicate the PVA-CS film may be a promising material for food packaging applications. Copyright © 2017 Elsevier B.V. All rights reserved.

  20. Evaluation of antimicrobial activity of silver nanoparticles for carboxymethylcellulose film applications in food packaging.

    Science.gov (United States)

    Siqueira, Maria C; Coelho, Gustavo F; de Moura, Márcia R; Bresolin, Joana D; Hubinger, Silviane Z; Marconcini, José M; Mattoso, Luiz H C

    2014-07-01

    In this study, silver nanoparticles were prepared and incorporated into carboxymethylcellulose films to evaluate the antimicrobial activity for food packaging applications. The techniques carried out for material characterization were: infrared spectroscopy and thermal analysis for the silver nanoparticles and films, as well as particle size distribution for the nanoparticles and water vapor permeability for the films. The antimicrobial activity of silver nanoparticles prepared by casting method was investigated. The minimum inhibitory concentration (MIC) value of the silver nanoparticles to test Gram-positive (Enterococcus faecalis) and Gram-negative (Escherichia coli) microorganisms was carried out by the serial dilution technique, tested in triplicate to confirm the concentration used. The results were developed using the Mcfarland scale which indicates that the presence or absence of turbidity tube demonstrates the inhibition of bacteria in relation to the substance inoculated. It was found that the silver nanoparticles inhibited the growth of the tested microorganisms. The carboxymethylcellulose film embedded with silver nanoparticles showed the best antimicrobial effect against Gram-positive (E. faecalis) and Gram-negative (E. coli) bacteria (0.1 microg cm(-3)).

  1. Co-concentration effect of silane with natural extract on biodegradable polymeric films for food packaging.

    Science.gov (United States)

    Bashir, Anbreen; Jabeen, Sehrish; Gull, Nafisa; Islam, Atif; Sultan, Misbah; Ghaffar, Abdul; Khan, Shahzad Maqsood; Iqbal, Sadia Sagar; Jamil, Tahir

    2018-01-01

    Novel biodegradable films were prepared by blending guar gum, chitosan and poly (vinyl alcohol) having mint (ME) and grapefruit peel (GE) extracts and crosslinked with nontoxic tetraethoxysilane (TEOS). The co-concentration effect of TEOS with natural extracts on the films was studied. FTIR analysis confirmed the presence of incorporated components and the developed interactions among the polymer chains. The surface morphology of the films by SEM showed the hydrophilic character due to porous network structure. The films having both ME and GE with maximum amount of crosslinker (100μL), showed maximum swelling (58g/g) and stability while the optical properties showed increased protection against UV light. This film sample showed compact network structure which enhanced the ultimate tensile strength (40.03MPa) and elongation at break (104.8%). ME/GE conferred the antioxidant properties determined by radical scavenging activity and total phenolic contents (TPC) as ME films have greater TPC compared to GE films. The soil burial test exhibited the degradation of films rapidly (6days) confirming their strong microbial activity in soil. The lower water vapour transmission rate and water vapour permeability showed better shelf life; hence, these biodegradable films are environmental friendly and have potential for food and other packaging. Copyright © 2017 Elsevier B.V. All rights reserved.

  2. Functional chitosan-based grapefruit seed extract composite films for applications in food packaging technology

    International Nuclear Information System (INIS)

    Tan, Y.M.; Lim, S.H.; Tay, B.Y.; Lee, M.W.; Thian, E.S.

    2015-01-01

    Highlights: • Chitosan-based grapefruit seed extract (GFSE) films were solution casted. • GFSE was uniformly dispersed within all chitosan film matrices. • All chitosan-based composite films showed remarkable transparency. • Increasing amounts of GFSE incorporated increased the elongation at break of films. • Chitosan-based GFSE composite films inhibited the proliferation of fungal growth. - Abstract: Chitosan-based composite films with different amounts of grapefruit seed extract (GFSE) (0.5, 1.0 and 1.5% v/v) were fabricated via solution casting technique. Experimental results showed that GFSE was uniformly dispersed within all chitosan film matrices. The presence of GFSE made the films more amorphous and tensile strength decreased, while elongation at break values increased as GFSE content increased. Results from the measurement of light transmission revealed that increasing amounts of GFSE (from 0.5 to 1.5% v/v) did not affect transparency of the films. Furthermore, packaging of bread samples with chitosan-based GFSE composite films inhibited the proliferation of fungal growth as compared to control samples. Hence, chitosan-based GFSE composite films have the potential to be a useful material in the area of food technology

  3. Mechanical and optical characterization of bio-nanocomposite from pineapple leaf fiber material for food packaging

    Science.gov (United States)

    Nikmatin, Siti; Rudwiyanti, Jerry R.; Prasetyo, Kurnia W.; Yedi, Dwi A.

    2015-01-01

    The utilization of Bio-nanocomposite material that was derived from pineapple leaf fiber as filler and tapioca starch with plasticizer glycerol as a matrix for food packaging can reduce the use of plastic that usually was made from petroleum materials. It is important to develop and producethis environmental friendly plastic because of limited availability of petroleum nowadays. The process of synthesize and characterization tapioca starch with the plasticizer glycerol bionanocomposites using print method had been conducted. There were 3 samples with different filler concentration variation; 3%, 4% and 5%.The results of mechanical test from each sample showed that bio-nanocomposite with 5% filler concentration was the optimum sample with 4.6320 MPa for tensile strength test and 24.87% for the elongation test. Based on the result of optical test for each sample was gained that along with the increasing of concentration filler would make the absorbance value of the sample became decreased, bio-nanocomposite with 5% filler concentration had several peaks with low absorbance values. The first peak was in 253 nm of wavelength regionwith absorbance of 0.131%, and the second peak was in 343 nmwavelength region and absorbance was 0.087%.

  4. Functional chitosan-based grapefruit seed extract composite films for applications in food packaging technology

    Energy Technology Data Exchange (ETDEWEB)

    Tan, Y.M. [Department of Mechanical Engineering, National University of Singapore (Singapore); Lim, S.H.; Tay, B.Y. [Forming Technology Group, Singapore Institute of Manufacturing Technology (Singapore); Lee, M.W. [Food Innovation and Resource Centre, Singapore Polytechnic (Singapore); Thian, E.S., E-mail: mpetes@nus.edu.sg [Department of Mechanical Engineering, National University of Singapore (Singapore)

    2015-09-15

    Highlights: • Chitosan-based grapefruit seed extract (GFSE) films were solution casted. • GFSE was uniformly dispersed within all chitosan film matrices. • All chitosan-based composite films showed remarkable transparency. • Increasing amounts of GFSE incorporated increased the elongation at break of films. • Chitosan-based GFSE composite films inhibited the proliferation of fungal growth. - Abstract: Chitosan-based composite films with different amounts of grapefruit seed extract (GFSE) (0.5, 1.0 and 1.5% v/v) were fabricated via solution casting technique. Experimental results showed that GFSE was uniformly dispersed within all chitosan film matrices. The presence of GFSE made the films more amorphous and tensile strength decreased, while elongation at break values increased as GFSE content increased. Results from the measurement of light transmission revealed that increasing amounts of GFSE (from 0.5 to 1.5% v/v) did not affect transparency of the films. Furthermore, packaging of bread samples with chitosan-based GFSE composite films inhibited the proliferation of fungal growth as compared to control samples. Hence, chitosan-based GFSE composite films have the potential to be a useful material in the area of food technology.

  5. PLA and two components silicon rubber blends aiming for frozen foods packaging applications

    Science.gov (United States)

    Meekum, Utai; Khiansanoi, Apichart

    2018-03-01

    Designing of PLA and two components silicone rubber blends was studies. Frozen food packaging application is the main ultimate aim. The statistical method using 23 DOE was conducted. The standard testing methods, in particular impact testing at sub-zero temperature, were performed. The preliminary blend formula comprised 1.0 phr of silane and polyester polyols, respectively, was initially resolved. Then, the optimize the silicone portion in the blends was determined. Blending formula using 8.0 phr of silicone with respect to PLA matrix gave rise to the overall satisfactory properties. 3. TETA was used as the silicone curing agent and reactively blended onto the ingredients. TETA at 0.4 phr, with respect to the silicone, enhanced the mechanical properties, especially flexibility and toughness, of the PLA/silicone blend. Exceeding the optimal TETA loading would cause the chain scission and also the dilution effects. Hence, marginal inferior properties of the blends were be experienced. The preliminary biodegradability investigation found that the PLA/silicone blend initially triggered at the second week. Its degradation rate was likely to be faster than neat PLA.

  6. School food environment: Quality and advertisement frequency of child-oriented packaged products within walking distance of public schools.

    Science.gov (United States)

    Missbach, Benjamin; Pachschwöll, Caterina; Kuchling, Daniel; König, Jürgen

    2017-06-01

    Food marketing for children is a major concern for public health nutrition and many schools make efforts to increase healthy eating. Food environments surrounding schools in urban areas may undermine these efforts for healthy nutrition within school programs. Our study aim is to describe the nutrition environment within walking distance of schools in terms of food quality and food marketing and to explore the degree to which elements of the nutrition environment varies by proximity to schools. In a cross-sectional study, we analyzed the surrounding food environments of a convenience sample of 46 target schools within 950m walking distance in 7 different urban districts across Vienna, Austria. In total, we analyzed data from 67 fast food outlets and 54 supermarkets analyzing a total of 43.129 packaged snack food and beverage products, from which 85% were for adults and 15% of the products were child-oriented. Proximity to the schools did not affect the availability of child-oriented products and dedicated food advertisements for children. After applying nutrient profiling using the Nutrient Profiling Model (NPM) on child-oriented products, results showed that 15.8% of the packaged snack food were categorized as "healthy" foods and 84.2% as "less healthy"; for beverages 65.7% were categorized as "healthy" and 34.3% as "less healthy". In conclusion, our results show that child-oriented snacks are not more frequently advertised around schools but substantially lack in nutritional quality with the potential to undermine efforts for promoting healthy eating practices within schools.

  7. School food environment: Quality and advertisement frequency of child-oriented packaged products within walking distance of public schools

    Directory of Open Access Journals (Sweden)

    Benjamin Missbach

    2017-06-01

    Full Text Available Food marketing for children is a major concern for public health nutrition and many schools make efforts to increase healthy eating. Food environments surrounding schools in urban areas may undermine these efforts for healthy nutrition within school programs. Our study aim is to describe the nutrition environment within walking distance of schools in terms of food quality and food marketing and to explore the degree to which elements of the nutrition environment varies by proximity to schools. In a cross-sectional study, we analyzed the surrounding food environments of a convenience sample of 46 target schools within 950m walking distance in 7 different urban districts across Vienna, Austria. In total, we analyzed data from 67 fast food outlets and 54 supermarkets analyzing a total of 43.129 packaged snack food and beverage products, from which 85% were for adults and 15% of the products were child-oriented. Proximity to the schools did not affect the availability of child-oriented products and dedicated food advertisements for children. After applying nutrient profiling using the Nutrient Profiling Model (NPM on child-oriented products, results showed that 15.8% of the packaged snack food were categorized as “healthy” foods and 84.2% as “less healthy”; for beverages 65.7% were categorized as “healthy” and 34.3% as “less healthy”. In conclusion, our results show that child-oriented snacks are not more frequently advertised around schools but substantially lack in nutritional quality with the potential to undermine efforts for promoting healthy eating practices within schools.

  8. Effects of retail style or food service style packaging type and storage time on sensory characteristics of bacon manufactured from commercially sourced pork bellies.

    Science.gov (United States)

    Lowe, B K; Bohrer, B M; Holmer, S F; Boler, D D; Dilger, A C

    2014-06-01

    Objectives were to characterize differences in pork bellies that were stored frozen for different durations prior to processing and characterize sensory properties of the bacon derived from those bellies when stored in either retail or food service style packaging. Bellies (n = 102) were collected from 4 different time periods, fresh bellies (never frozen) and bellies frozen for 2, 5, or 7 mo, and manufactured into bacon under commercial conditions. Food service bacon was packaged in oxygen-permeable polyvinyl lined boxes layered on wax-covered lined paper and blast frozen (-33 °C) for 45 or 90 d after slicing. Retail bacon was vacuum-packaged in retail packages and refrigerated (2 °C) in the dark for 60 or 120 d after slicing. At the end of respective storage times after slicing, bacon was analyzed for sensory attributes and lipid oxidation. Off-flavor and oxidized odor of bacon increased (P food service packaged bacon from frozen bellies, but was unchanged (P ≥ 0.07) with time in food service packaged bacon from fresh bellies. Lipid oxidation was also unchanged (P ≥ 0.21) over time in retail packaged bacon, with the exception of bellies frozen for 5 mo, which was increased from day 0 to day 90. Overall, off-flavor, oxidized odor, and lipid oxidation increased as storage time after processing increased. Freezing bellies before processing may exacerbate lipid oxidation as storage time after processing was extended. Bacon can be packaged and managed several different ways before it reaches the consumer. This research simulated food service (frozen) and retail packaged (refrigerated) bacon over a range of storage times after slicing. Off-flavor and oxidized odor increased as storage time after processing increased in both packaging types. Lipid oxidation increased as storage time after slicing increased to a greater extent in food service packaging. © 2014 Institute of Food Technologists®

  9. Evaluating the Influence of the Revised Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) Food Allocation Package on Healthy Food Availability, Accessibility, and Affordability in Texas.

    Science.gov (United States)

    Lu, Wenhua; McKyer, E Lisako J; Dowdy, Diane; Evans, Alexandra; Ory, Marcia; Hoelscher, Deanna M; Wang, Suojin; Miao, Jingang

    2016-02-01

    The Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) was implemented to improve the health of pregnant women and children of low socioeconomic status. In 2009, the program was revised to provide a wider variety of healthy food choices (eg, fresh fruits, vegetables, and whole-grain items). The purpose of this study was to evaluate (1) the impact of the revised WIC Nutrition Program's food allocation package on the availability, accessibility, and affordability of healthy foods in WIC-authorized grocery stores in Texas; and (2) how the impact of the policy change differed by store types and between rural and urban regions. WIC-approved stores (n=105) across Texas were assessed using a validated instrument (88 items). Pre- (June-September 2009) and post-new WIC package implementation (June-September 2012) audits were conducted. Paired-sample t tests were conducted to compare the differences between pre- and post-implementation audits on shelf width and number of varieties (ie, availability), visibility (ie, accessibility), and inflation-adjusted price (ie, affordability). Across the 105 stores, post-implementation audits showed increased availability in terms of shelf space for most key healthy food options, including fruit (PFood visibility increased for fresh juices (Pfoods such as fruits (Pbread (Pbread (Pfood availability and visibility were observed in stores of different types and in different locations, although smaller or fewer effects were noted in small stores and stores in rural regions. Implementation of the revised WIC food package has generally improved availability and accessibility, but not affordability, of healthy foods in WIC-authorized stores in Texas. Future studies are needed to explore the impact of the revised program on healthy food option purchases and consumption patterns among Texas WIC participants. Copyright © 2016 Academy of Nutrition and Dietetics. Published by Elsevier Inc. All rights reserved.

  10. The high dose and low dose food irradiation programmes in the United States of America

    International Nuclear Information System (INIS)

    Brynjolfsson, A.

    1978-01-01

    Many highly acceptable shelf-stable irradiated food items have been developed in the United States of America. The most extensive wholesomeness studies ever carried out on any food-processing method continue to indicate that irradiated foods are wholesome. (author)

  11. PP/clay nanocomposite films for food package; Filmes de nanocomposito PP/argila organofilica para embalagens de alimentos

    Energy Technology Data Exchange (ETDEWEB)

    Araujo, Arthur R.A.; Silva, Suedina M.L., E-mail: suedina@dema.ufcg.ed [Universidade Federal de Campina Grande (UAEMat/UFCG), PB (Brazil). Unidade Academica de Engenharia de Materiais; Andrade, Daniela L.A.C.S. [Universidade Federal de Campina Grande (UFCG), PB (Brazil). Programa de Pos-Graduacao em Engenharia de Processos; Mesquita, Wandemberg B [Felinto Industria e Comercio Ltda., Campina Grande, PB (Brazil)

    2009-07-01

    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)

  12. Properties of Whey-Protein-Coated Films and Laminates as Novel Recyclable Food Packaging Materials with Excellent Barrier Properties

    OpenAIRE

    Markus Schmid; Kerstin Dallmann; Elodie Bugnicourt; Dario Cordoni; Florian Wild; Andrea Lazzeri; Klaus Noller

    2012-01-01

    In case of food packaging applications, high oxygen and water vapour barriers are the prerequisite conditions for preserving the quality of the products throughout their whole lifecycle. Currently available polymers and/or biopolymer films are mostly used in combination with barrier materials derived from oil based plastics or aluminium to enhance their low barrier properties. In order to replace these non-renewable materials, current research efforts are focused on the development of sustain...

  13. Identification of intentionally and non-intentionally added substances in plastic packaging materials and their migration into food products.

    Science.gov (United States)

    García Ibarra, Verónica; Rodríguez Bernaldo de Quirós, Ana; Paseiro Losada, Perfecto; Sendón, Raquel

    2018-05-07

    Plastic materials are widely used in food packaging applications; however, there is increased concern because of the possible release of undesirable components into foodstuffs. Migration of plastic constituents not only has the potential to affect product quality but also constitutes a risk to consumer health. In order to check the safety of food contact materials, analytical methodologies to identify potential migrants are required. In the first part of this work, a GC/MS screening method was developed for the identification of components from plastic packaging materials including intentionally and "non-intentionally added substances" (NIAS) as potential migrants. In the second part of this study, the presence of seven compounds (bis (2-ethylhexyl) phthalate (DEHP), diethyl phthalate (DEP), diisobutyl phthalate (DIBP), dibutyl phthalate (DBP), butylated hydroxytoluene (BHT), acetyl tributyl citrate (ATBC), benzophenone (BP)) previously identified in packaging materials were investigated in food products (corn and potatoes snacks, cookies, and cakes). For this purpose, a suitable extraction method was developed and quantification was performed using GC-MS. The developed method was validated in terms of linearity, recovery, repeatability, and limits of detection and quantification. The spiked recoveries varied between 82.7 and 116.1%, and relative standard deviation (RSD) was in the range of 2.22-15.9%. The plasticizer ATBC was the most detected compound (94% samples), followed by DEP (65%), DEHP (47%), BP (44%), DBP (35%), DIBP (21%), and BHT (12%). Regarding phthalates, DEP and DEHP were the most frequently detected compounds in concentrations up to 1.44 μg g -1 . In some samples, only DBP exceeded the European SML of 0.3 mg kg -1 established in Regulation 10/2011. Graphical abstract Chemical migration from plastic packaging into food.

  14. 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.

  15. [Study of relationship between consumption of potassium permanganate and total organic carbon on plastic kitchen utensils, food packages and toys].

    Science.gov (United States)

    Ohno, Hiroyuki; Suzuki, Masako; Mutsuga, Motoh; Kawamura, Yoko

    2009-10-01

    Consumption of potassium permanganate and total organic carbon (TOC) were investigated as indices of total organic matter migrated into water from plastic kitchen utensils, food packages and toys for children. The samples were soaked in water at 60 or 95 degrees C for 30 min for kitchen utensils and food packages, and at 40 degrees C for 30 min for toys and the eluates were examined, using the two indices. The quantitation limits were both 0.5 microg/mL. Among 97 kitchen utensils and food packages tested, consumption of potassium permanganate and TOC were 0.5-10.9 microg/mL and ND-18.9 microg/mL for polyvinyl chloride (PVC) tea-pot spouts and nylon kitchen utensils, respectively. Among 32 toys tested, the levels were 0.8-45.5 microg/mL and 0.5-8.9 microg/mL from PVC toys and block toys made by ethylene vinyl acetate resin. The levels for other samples were very low. There were large discrepancies between consumption of potassium permanganate and TOC for some PVC products and nylon kitchen utensils. The cause may be a marked difference of the oxidation decomposition rate by potassium permanganate, depending on the kind of organic matter that migrated from the plastics.

  16. The Effect of Gamma Irradiation on Yellowness Index (Y I) and Mechanical Properties in Plastic Food Packaging

    International Nuclear Information System (INIS)

    Tanhindarto, Rindy P.; I, Dian

    2002-01-01

    An experiment has been done for measuring the yellowness index (Yi) and mechanical properties at food packaging material was caused by gamma irradiation. The samples were obtained from the manufacture. There were three of samples with types of poly acrylonitrile copolymer, PVdC laminated biaxially oriented polypropylene and poly vinyl chloride films. Samples were irradiated at ambient temperature by gamma rays with the doses of 0 up to 100 kGy. Yellowness Index (Yi) of sample was carried out by using chromameter Hunter Lab system. while mechanical properties measuring by stragraph. The purpose of the present experiment was the yellowness index (Yi) and mechanical properties of food packaging material after and before the irradiation. The effects of I year storage on irradiated and unirradiated samples were also investigated. The results showed that best of three samples of plastic food packaging was poly acrylonitrile copolymer film because the Yellowness Index (Yi) and mechanical properties of poly acrylonitrile copolymer did not give any measurable change on the plastic treated by irradiation up to 100 kGy. Storage for 1 year gave some measurable changes of e Yellowness Index (Yi) and mechanical properties on all the samples examined

  17. FOOD-PACKAGING INTERACTION ON THE STABILITY OF CANNED SWEETENED CUPUAÇU (Theobroma grandiflorum Schum. PUREE

    Directory of Open Access Journals (Sweden)

    MARIA TERESA DE ALVARENGA FREIRE

    2016-01-01

    Full Text Available Cupuaçu ( Theobroma grandiflorum Schum. is an exotic fruit with a promising economic potential, particularly due to its strong aroma and creamy texture. This study aimed to produce sweetened cupuaçu puree and evaluate the effects of packaging corrosion on its sensory properties and shelf - life in tinplated cans. After 240 days of storage, the commercially sterile product had average sensory analysis scores of 5.89 ± 0.21, 5.39 ± 0.30, 5.45 ± 0.21 and 5.49 ± 0.25, for appearance, aroma, flavor and overall appreciation, respectively. Sensory acceptance scores did not change during storage (p>0.05. Corrosion potential and low tin and iron levels in the product, which are parameters used to evaluate food - packaging interaction, demonstrated the product remained food - safe throughout its shelf - life. Tinplate is a promising packaging material for sweetened cupuaçu puree due to its mechanical and protective properties. Furthermore, tin plating is an economically viable food technology to extend the shelf - life of cupuaçu products and expand its domestic and international markets.

  18. Mechanistic model coupling gas exchange dynamics and Listeria monocytogenes growth in modified atmosphere packaging of non respiring food.

    Science.gov (United States)

    Chaix, E; Broyart, B; Couvert, O; Guillaume, C; Gontard, N; Guillard, V

    2015-10-01

    A mechanistic model coupling O2 and CO2 mass transfer (namely diffusion and solubilisation in the food itself and permeation through the packaging material) to microbial growth models was developed aiming at predicting the shelf life of modified atmosphere packaging (MAP) systems. It was experimentally validated on a non-respiring food by investigating concomitantly the O2/CO2 partial pressure in packaging headspace and the growth of Listeria monocytogenes (average microbial count) within the food sample. A sensitivity analysis has revealed that the reliability of the prediction by this "super-parametrized" model (no less than 47 parameters were required for running one simulation) was strongly dependent on the accuracy of the microbial input parameters. Once validated, this model was used to decipher the role of O2/CO2 mass transfer on microbial growth and as a MAP design tool: an example of MAP dimensioning was provided in this paper as a proof of concept. Copyright © 2015 Elsevier Ltd. All rights reserved.

  19. Polylactic acid trays for fresh-food packaging: A Carbon Footprint assessment.

    Science.gov (United States)

    Ingrao, Carlo; Tricase, Caterina; Cholewa-Wójcik, Agnieszka; Kawecka, Agnieszka; Rana, Roberto; Siracusa, Valentina

    2015-12-15

    This paper discusses application of Carbon Footprint (CF) for quantification of the 100-year Global Warming Potential (GWP100) associated with the life cycle of polylactic acid (PLA) trays for packaging of fresh foods. A comparison with polystyrene (PS)-based trays was done considering two different transport system scenarios for PLA-granule supply to the tray production firm: a transoceanic freight vessel and an intercontinental freight aircraft. Doing so enabled estimation of the influence of the transportation phase on the GHG-emission rate associated with the PLA-trays' life cycle. From the assessment, the GWP100 resulted to be mainly due to PLA-granulate production and to its transportation to the tray manufacturing facility. Also, the study documented that, depending upon the transport system considered, the CF associated with the life cycle of the PLA trays can worsen so much that the latter are no longer GHG-emission saving as they are expected to be compared to the PS ones. Therefore, based upon the findings of the study, it was possible for the authors to understand the importance and the need of accounting for the transport-related issues in the design of PLA-based products, thus preserving their environmental soundness compared to traditional petroleum-based products. In this context, the study could be used as the base to reconsider the merits of PLA usage for product manufacturing, especially when high distances are implied, as in this analysed case. So, the authors believe that new research and policy frameworks should be designed and implemented for both development and promotion of more globally sustainable options. Copyright © 2015 Elsevier B.V. All rights reserved.

  20. Characterizing emissions from open burning of military food waste and ration packaging compositions

    Science.gov (United States)

    Emissions from open burning of Meals, Ready-To-Eat (MRE) and MRE packaging were characterized in response to inhalation concerns at military forward operating bases. Emissions from four compositions of MREs and four types of packaging were compared to assess contributions of ind...

  1. Participants' comments on changes in the revised special supplemental nutrition program for women, infants, and children food packages: the Maryland food preference study.

    Science.gov (United States)

    Black, Maureen M; Hurley, Kristen M; Oberlander, Sarah E; Hager, Erin R; McGill, Adrienne E; White, Nneka T; Quigg, Anna M

    2009-01-01

    The Institute of Medicine recommended changes in the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) food packages to help families from diverse populations establish more healthful dietary patterns. A cross-sectional study conducted during summer 2007 included interviews and focus groups with 223 WIC participants throughout Maryland. The objectives were to examine participants' responses to food package changes, to identify racial/ethnic differences, and to assess costs. All participants (100%) consumed fruits and vegetables. They preferred fresh for taste, but many endorsed canned and frozen for convenience and cost. Most women (56%) and children (69%) consumed whole milk and did not want reduced-fat milk. Few participants (13%) consumed soy products and most were uninterested in future consumption. Participants endorsed whole-wheat bread as more healthful and reported that they (59%) and their children (51%) would increase consumption if provided by WIC. Non-Hispanic participants preferred peanut butter over beans, Hispanic participants reported that they (44%) and their children (57%) would consume more beans (substituting for peanut butter) if provided by WIC. There were few differences in preferences between African-American and white participants. Hispanics differed from non-Hispanics in preference for beans and dislike of frozen and canned vegetables, suggesting the importance of choices. The proposed food packages were cost-neutral, except when extensive substitutions with soy products were allowed. By providing fruits and vegetables, reduced-fat options, and increased opportunities for nutrition education, the revised food packages may reduce the risk of obesity among low-income women, infants, and children.

  2. Application of humidity-controlled dynamic mechanical analysis (DMA-RH) to moisture-sensitive edible casein films for use in food packaging

    Science.gov (United States)

    Protein-based and other hydrophilic thin films are promising materials for the manufacture of edible food packaging and other food and non-food applications. Calcium caseinate (CaCas) films are highly hygroscopic and physical characterization under broad environmental conditions is critical to appli...

  3. Migration studies of 3-chloro-1,2-propanediol (3-MCPD) in polyethylene extrusion-coated paperboard food packaging.

    Science.gov (United States)

    Pace, Gregory V; Hartman, Thomas G

    2010-06-01

    The manufacturing process of paperboard food packaging can produce small quantities of 3-chloro-1,2-propanediol (3-MCPD or 3-monochloropropane-1,2-diol) when wet-strength resins containing epichlorohydrin are used. 3-MCPD is from the same family as 1,3-dichloro-2-propanol (1,3-DCP), which is known to cause cancer in animals. 3-MCPD has been found in acid hydrolyzed vegetable protein, Asian sauces and paperboard for food contact. In this investigation, we conducted extraction studies to measure 3-MCPD migration into food simulant solvents from the food contact side of polyethylene extrusion-coated paperboard beverage cartons and aqueous extractions of cut pieces from the entire paperboard. We demonstrate that 3-MCPD confirmed present at concentrations up to 9.9 mg kg(-1) within the paperboard matrix does not migrate through the polyethylene-coated food contact surface. The aqueous extraction of the entire paperboard and food contact side extractions with aqueous/acidic food simulants were performed using US Food and Drug Administration (FDA) and European Commission (EU) migration testing protocols. We also show that no significant amount of 3-MCPD migrates through the unskived edges on the inside seam of the paperboard structure. The methodology for the aqueous and migration cell extractions using GC-MS analyses was validated with a limit of quantification (LOQ) of 0.009 mg kg(-1) and a limit of detection (LOD) of 0.005 mg kg(-1).

  4. Front-of-package references to fiber on foods in Canadian supermarkets highlight the need for increased nutrition knowledge among consumers.

    Science.gov (United States)

    Sacco, Jocelyn E; Sumanac, Dunja; Tarasuk, Valerie

    2013-01-01

    To assess the nature of the guidance on fiber, a nutrient for which many Canadians' intakes are suboptimal, provided by manufacturers' use of front-of-package references on food in Canadian supermarkets. Survey of all prepackaged food sold in 3 large supermarkets in Toronto. Front-of-package references to fiber and other forms of nutrition-related marketing were recorded from all products. For a subsample of breads, Nutrition Facts table information was also collected. Descriptive statistics; t test. Front-of-package references to fiber were found on 6% of all foods, but large proportions of high fiber foods bore no front-of-package references to fiber. Many foods making a reference to fiber (17%) are "foods to limit," according to Canada's Food Guide. Front-of-package references to fiber were declared in at least 30 different ways, and 31% used unregulated language. Among breads, use of regulated language was associated with higher fiber content. Consumers may be faced with challenges in seeking out healthful sources of fiber in the grocery store, given the complexity of existing front-of-package nutrition-related marketing and limited references to fiber in some categories. This work suggests that current nutrition-related marketing cannot function as a substitute for nutrition education. Copyright © 2013 Society for Nutrition Education and Behavior. Published by Elsevier Inc. All rights reserved.

  5. Ultra-processed foods have the worst nutrient profile, yet they are the most available packaged products in a sample of New Zealand supermarkets

    NARCIS (Netherlands)

    Luiten, Claire M; Steenhuis, Ingrid Hm; Eyles, Helen; Ni Mhurchu, Cliona; Waterlander, Wilma E

    OBJECTIVE: To examine the availability of packaged food products in New Zealand supermarkets by level of industrial processing, nutrient profiling score (NPSC), price (energy, unit and serving costs) and brand variety. DESIGN: Secondary analysis of cross-sectional survey data on packaged supermarket

  6. Antioxidant films based on cross-linked methyl cellulose and native Chilean berry for food packaging applications.

    Science.gov (United States)

    López de Dicastillo, Carol; Rodríguez, Francisco; Guarda, Abel; Galotto, Maria José

    2016-01-20

    Development of antioxidant and antimicrobial active food packaging materials based on biodegradable polymer and natural plant extracts has numerous advantages as reduction of synthetic additives into the food, reduction of plastic waste, and food protection against microorganisms and oxidation reactions. In this way, active films based on methylcellulose (MC) and maqui (Aristotelia chilensis) berry fruit extract, as a source of antioxidants agents, were studied. On the other hand, due to the high water affinity of MC, this polymer was firstly cross-linked with glutaraldehyde (GA) at different concentrations. The results showed that the addition of GA decreased water solubility, swelling, water vapor permeability of MC films, and the release of antioxidant substances from the active materials increased with the concentration of GA. Natural extract and active cross-linked films were characterized in order to obtain the optimal formulation with the highest antioxidant activity and the best physical properties for latter active food packaging application. Copyright © 2015 Elsevier Ltd. All rights reserved.

  7. In vitro toxicological evaluation of essential oils and their main compounds used in active food packaging: A review.

    Science.gov (United States)

    Llana-Ruiz-Cabello, Maria; Pichardo, Silvia; Maisanaba, Sara; Puerto, Maria; Prieto, Ana I; Gutiérrez-Praena, Daniel; Jos, Angeles; Cameán, Ana M

    2015-07-01

    Essential oils (EOs) and their main constituent compounds have been extensively investigated due to their application in the food industry for improving the shelf life of perishable products. Although they are still not available for use in food packaging in the market in Europe, considerable research in this field has been carried out recently. The safety of these EOs should be guaranteed before being commercialized. The aim of this work was to review the scientific publications, with a primary focus on the last 10 years, with respect to different in vitro toxicological aspects, mainly focussed on mutagenicity/genotoxicity. In general, fewer genotoxic studies have been reported on EOs in comparison to their main components, and most of them did not show mutagenic activity. However, more studies are needed in this field since the guidelines of the European Food Safety Authority have not always been followed accurately. The mutagenic/genotoxic activities of these substances have been related to metabolic activation. Therefore, in vivo tests are required to confirm the absence of genotoxic effects. Considering the great variability of the EOs and their main compounds, a case-by-case evaluation is needed to assure their safe use in food packaging. Copyright © 2015 Elsevier Ltd. All rights reserved.

  8. The Stability of Bioactive Compounds in Spaceflight Foods

    Science.gov (United States)

    Cooper, M. R.; Douglas, G. L.

    2017-01-01

    The status and stability of bioactive compounds in the processed and shelf-stable spaceflight food system have not previously been investigated though the presence of such compounds in aged space foods could have health significance for crews on long duration exploration missions. Over forty foods - either existing International Space Station (ISS) food provisioning items, newly developed foods for spaceflight, or commercially-available ready-to-eat foods - that were predicted to have a relatively high concentrations of one or more bioactive compounds (lycopene, lutein, omega-3 fatty acids, phenolics, sterols, and/or flavonoids) were selected for the study. Food samples were sent overnight to the Food Composition Laboratory of the Linus Pauling Institute at Oregon State University (Corvallis, OR) for bioactive compound analysis. Three packages of each product were blended together for the analysis to reduce package-to-package variability. All ISS food items and commercial foods were analyzed initially and after 12 and 24 months of 21degC storage. Food development occurred in a staggered fashion, so data collection for the newly developed foods continues. Lastly, sensory evaluation and additional temperature storage data (4degC, 35degC) for select foods were collected to establish additional stability parameters. Efficacious concentrations of lycopene, lutein, and omega-3 fatty acids were measured in limited spaceflight foods; two grams of sterols a day may be difficult to achieve with the current space diet. Total polyphenol delivery appears stable and adequate, but individual phenolic compounds vary in stability and were not specifically evaluated in this study. The data suggests that some bioactive compounds, like lycopene and lutein, degrade and then plateau at some equilibrium concentration. The anthocyanin stability appears to be related to storage temperature and food matrix, and lutein stability in leafy vegetables may be impacted by storage temperature

  9. Poly(Neopentyl Glycol Furanoate): A Member of the Furan-Based Polyester Family with Smart Barrier Performances for Sustainable Food Packaging Applications

    OpenAIRE

    Laura Genovese; Nadia Lotti; Valentina Siracusa; Andrea Munari

    2017-01-01

    In the last decade, there has been an increased interest from the food packaging industry toward the development and application of bioplastics, to contribute to the sustainable economy and to reduce the huge environmental problem afflicting the planet. In the present work, we focus on a new furan-based polyester, poly(neopentyl glycol 2,5-furanoate) (PNF) to be used for sustainable food packaging applications. The aromatic polyester was successfully synthesized with high molecular weight, th...

  10. Danish consumers' attitudes to the functional and environmental characteristics of food packaging

    DEFF Research Database (Denmark)

    Bech-Larsen, Tino

    1996-01-01

    Executive summary The purpose of the studies presented in the paper is to research different aspects of Danish consumers' views about the functional and environmental consequences of packaging, as well as to study cognitive barriers that can prevent consumer attitudes to environmental consequences...... with a recycling label. the 'recycling' variable the conjoint study was based on four other variables (fat-content, price, reseal and packaging material)....

  11. Estimates of dietary exposure to bisphenol A (BPA) from light metal packaging using food consumption and packaging usage data: a refined deterministic approach and a fully probabilistic (FACET) approach.

    Science.gov (United States)

    Oldring, P K T; Castle, L; O'Mahony, C; Dixon, J

    2014-01-01

    The FACET tool is a probabilistic model to estimate exposure to chemicals in foodstuffs, originating from flavours, additives and food contact materials. This paper demonstrates the use of the FACET tool to estimate exposure to BPA (bisphenol A) from light metal packaging. For exposure to migrants from food packaging, FACET uses industry-supplied data on the occurrence of substances in the packaging, their concentrations and construction of the packaging, which were combined with data from a market research organisation and food consumption data supplied by national database managers. To illustrate the principles, UK packaging data were used together with consumption data from the UK National Diet and Nutrition Survey (NDNS) dietary survey for 19-64 year olds for a refined deterministic verification. The UK data were chosen mainly because the consumption surveys are detailed, data for UK packaging at a detailed level were available and, arguably, the UK population is composed of high consumers of packaged foodstuffs. Exposures were run for each food category that could give rise to BPA from light metal packaging. Consumer loyalty to a particular type of packaging, commonly referred to as packaging loyalty, was set. The BPA extraction levels used for the 15 types of coating chemistries that could release BPA were in the range of 0.00005-0.012 mg dm(-2). The estimates of exposure to BPA using FACET for the total diet were 0.0098 (mean) and 0.0466 (97.5th percentile) mg/person/day, corresponding to 0.00013 (mean) and 0.00059 (97.5th percentile) mg kg(-1) body weight day(-1) for consumers of foods packed in light metal packaging. This is well below the current EFSA (and other recognised bodies) TDI of 0.05 mg kg(-1) body weight day(-1). These probabilistic estimates were compared with estimates using a refined deterministic approach drawing on the same input data. The results from FACET for the mean, 95th and 97.5th percentile exposures to BPA lay between the

  12. An analysis of sodium, total fat and saturated fat contents of packaged food products advertised in Bronx-based supermarket circulars.

    Science.gov (United States)

    Samuel, L; Basch, C H; Ethan, D; Hammond, R; Chiazzese, K

    2014-08-01

    Americans' consumption of sodium, fat, and saturated fat exceed federally recommended limits for these nutrients and has been identified as a preventable leading cause of hypertension and cardiovascular disease. More than 40% of the Bronx population comprises African-Americans, who have increased risk and earlier onset of hypertension and are also genetically predisposed to salt-sensitive hypertension. This study analyzed nutrition information for packaged foods advertised in Bronx-based supermarket circulars. Federally recommended limits for sodium, saturated fat and total fat contents were used to identify foods that were high in these nutrients. The proportion of these products with respect to the total number of packaged foods was calculated. More than a third (35%) and almost a quarter (24%) of the 898 advertised packaged foods were high in saturated fat and sodium respectively. Such foods predominantly included processed meat and fish products, fast foods, meals, entrees and side dishes. Dairy and egg products were the greatest contributors of high saturated fat. Pork and beef products, fast foods, meals, entrees and side dishes had the highest median values for sodium, total fat and saturated fat content. The high proportion of packaged foods that are high in sodium and/or saturated fat promoted through supermarket circulars highlights the need for nutrition education among consumers as well as collaborative public health measures by the food industry, community and government agencies to reduce the amounts of sodium and saturated fat in these products and limit the promotion of foods that are high in these nutrients.

  13. "Highly processed, highly packaged, very unhealthy. But they are low risk": exploring intersections between community food security and food safety.

    Science.gov (United States)

    Speed, Kelsey A; Meyer, Samantha B; Hanning, Rhona M; Majowicz, Shannon E

    2017-10-01

    Food insecurity and foodborne disease are important issues in Canada, and the public health actions taken to address them can be conceptualized as factors shaping the food environment. Given emerging evidence that these two areas may interrelate, the objective of this study was to explore ways in which community food security efforts and food safety practices (and the population health issues they aim to address) may intersect in British Columbia, Canada, and interpret what this might mean for conceptualizing and attaining healthier food environments. We conducted 14 key informant interviews with practitioners working in community food security and food safety in British Columbia, and used qualitative descriptive analysis to identify examples of intersections between the sectors. Participants identified four key ways that the two sectors intersect. They identified (1) how their daily practices to promote safe or healthy food could be helped or hindered by the activities of the other sector; (2) that historically disjointed policies that do not consider multiple health outcomes related to food may complicate the interrelationship; (3) that the relationship of these sectors is also affected by the fact that specific types of food products, such as fresh produce, can be considered both risky and beneficial; and (4) that both sectors are working towards the same goal of improved population health, albeit viewing it through slightly different lenses. Food security and food safety connect in several ways, with implications for characterizing and improving Canadian food environments. Collaboration across separated public health areas related to food is needed when designing new programs or policies aimed at changing the way Canadians eat.

  14. "Highly processed, highly packaged, very unhealthy. But they are low risk": exploring intersections between community food security and food safety

    Directory of Open Access Journals (Sweden)

    Kelsey A. Speed

    2017-10-01

    Full Text Available Introduction: Food insecurity and foodborne disease are important issues in Canada, and the public health actions taken to address them can be conceptualized as factors shaping the food environment. Given emerging evidence that these two areas may interrelate, the objective of this study was to explore ways in which community food security efforts and food safety practices (and the population health issues they aim to address may intersect in British Columbia, Canada, and interpret what this might mean for conceptualizing and attaining healthier food environments. Methods: We conducted 14 key informant interviews with practitioners working in community food security and food safety in British Columbia, and used qualitative descriptive analysis to identify examples of intersections between the sectors. Results: Participants identified four key ways that the two sectors intersect. They identified (1 how their daily practices to promote safe or healthy food could be helped or hindered by the activities of the other sector; (2 that historically disjointed policies that do not consider multiple health outcomes related to food may complicate the interrelationship; (3 that the relationship of these sectors is also affected by the fact that specific types of food products, such as fresh produce, can be considered both risky and beneficial; and (4 that both sectors are working towards the same goal of improved population health, albeit viewing it through slightly different lenses. Conclusion: Food security and food safety connect in several ways, with implications for characterizing and improving Canadian food environments. Collaboration across separated public health areas related to food is needed when designing new programs or policies aimed at changing the way Canadians eat.

  15. Development of PLA films containing oregano essential oil (Origanum vulgare L. virens) intended for use in food packaging.

    Science.gov (United States)

    Llana-Ruiz-Cabello, M; Pichardo, S; Bermúdez, J M; Baños, A; Núñez, C; Guillamón, E; Aucejo, S; Cameán, A M

    2016-08-01

    Consumers' concerns about the environment and health have led to the development of new food packaging materials avoiding petroleum-based matrices and synthetic additives. The present study has developed polylactic acid (PLA) films containing different concentrations of essential oil from Origanum vulgare L. virens (OEO). The effectiveness of this new active packaging was checked for use in ready-to-eat salads. A plasticising effect was observed when OEO was incorporated in PLA films. The rest of the mechanical and physical properties of developed films did not show much change when OEO was included in the film. An antioxidant effect was recorded only for films containing the highest percentages of the active agent (5% and 10%). In addition, films exhibited in vitro antibacterial activity against Staphylococcus aureus, Yersinia enterocolitica, Listeria monocytogenes, Enterococcus faecalis and Staphylococcus carnosus. Moreover, in ready-to-eat salads, antimicrobial activity was only observed against yeast and moulds, where 5% and 10% of OEO was the most effective.

  16. Polyfluoroalkyl phosphate esters and perfluoroalkyl carboxylic acids in target food samples and packaging--method development and screening.

    Science.gov (United States)

    Gebbink, Wouter A; Ullah, Shahid; Sandblom, Oskar; Berger, Urs

    2013-11-01

    Polyfluoroalkyl phosphate mono-, di-, and tri-esters (mono-, di-, and triPAPs) are used to water- and grease-proof food packaging materials, and these chemicals are known precursors to perfluoroalkyl carboxylic acids (PFCAs). Existing analytical methods for PAPs lack sample clean-up steps in the sample preparation. In the present study, a method based on ultra performance liquid chromatography coupled to tandem mass spectrometry (UPLC/MS/MS) was developed and optimized for the analysis of mono-, di-, and triPAPs, including a clean-up step for the raw extracts. The method was applied to food samples and their PAP-containing packaging materials. The optimized UPLC/MS/MS method enabled the separation and identification of a total of 4 monoPAPs, 16 diPAPs, and 7 triPAPs in the technical mixture Zonyl®-RP. For sample clean-up, weak anion exchange solid phase extraction columns were tested. PAPs standard solutions spiked onto the columns were separated into a fraction containing neutral compounds (triPAPs) and a fraction with ionic compounds (mono- and diPAPs) with recoveries between 72-110%. Method limits of quantification for food samples were in the sub to low picogram per gram range. For quantitative analysis of PAPs, compound-specific labeled internal standards showed to be essential as sorption and matrix effects were observed. Mono-, di-, and/or triPAPs were detected in all food packaging materials obtained from the Swedish market. Up to nine diPAPs were detected in the food samples, with the 6:2/6:2 and 6:2/8:2 diPAPs as the dominant compounds. DiPAP concentrations in the food samples ranged from 0.9 to 36 pg/g, which was comparable to individual PFCA concentrations in the same samples. Consumption of food packed in PAP-containing materials could be an indirect source of human exposure to PFCAs.

  17. The Garbage Project Revisited: From a 20th Century Archaeology of Food Waste to a Contemporary Study of Food Packaging Waste

    Directory of Open Access Journals (Sweden)

    La Vergne Lehmann

    2015-06-01

    Full Text Available In 1973, Dr. Bill Rathje and his students at the University of Arizona began what was to become a two decade long investigation into American consumer waste habits. An archaeologist by profession, Rathje decided to adapt traditional archaeological methods and apply them to contemporary archaeological situations. This provided a platform for improving the understanding of what was really happening with, amongst other forms of waste, food at the consumer household level. The Garbage Project was able to study consumer behaviours directly from the material realities they left behind rather than from self-conscious self-reports of surveys and interviews. Using the same rationale, this study developed a profile of the packaged and processed food consumption in three regional Victorian municipalities. The main findings identified that consumers were limited to the food retail opportunities closest to their home and that they took greater care to wash out recyclables if they were placed in the recycling bin compared to the same item placed in a kerbside landfill bin. There was also an apparent lack of understanding about appropriate food storage and buying for purpose, especially with regard to the volume of the item they purchased, which appears to result in partially used recyclable containers being put in the kerbside landfill bin. By understanding the nature of the packaging and food that has been thrown away, it is possible to develop a narrative around what people understand about food purchasing practices, longevity, storage and how they use it at home. This in turn can assist community engagement and education around nutrition, meal planning and purchasing as well as community waste education.

  18. Touch-flavor transference: Assessing the effect of packaging weight on gustatory evaluations, desire for food and beverages, and willingness to pay.

    Science.gov (United States)

    Kampfer, Kristina; Leischnig, Alexander; Ivens, Björn Sven; Spence, Charles

    2017-01-01

    Product packaging serves a number of distinct functions and influences the way in which consumers respond to various product offerings. The research reported here examines whether the haptic characteristics of a non-diagnostic product packaging cue, namely its weight, affects the response of consumers. This article reviews existing research on haptic transference and proposes a conceptual framework to explore how the weight of product packaging affects the flavor of the food or beverages, and, in turn, consumers' desire for consumption and willingness to pay. Two studies demonstrate that an increase in packaging weight affects both desire and willingness to pay for the product. These effects are serially mediated by perceived flavor intensity and overall flavor evaluation. Based on these insights, implications for the design of food and beverages packaging are discussed.

  19. Touch-flavor transference: Assessing the effect of packaging weight on gustatory evaluations, desire for food and beverages, and willingness to pay

    Science.gov (United States)

    Kampfer, Kristina; Leischnig, Alexander; Spence, Charles

    2017-01-01

    Product packaging serves a number of distinct functions and influences the way in which consumers respond to various product offerings. The research reported here examines whether the haptic characteristics of a non-diagnostic product packaging cue, namely its weight, affects the response of consumers. This article reviews existing research on haptic transference and proposes a conceptual framework to explore how the weight of product packaging affects the flavor of the food or beverages, and, in turn, consumers’ desire for consumption and willingness to pay. Two studies demonstrate that an increase in packaging weight affects both desire and willingness to pay for the product. These effects are serially mediated by perceived flavor intensity and overall flavor evaluation. Based on these insights, implications for the design of food and beverages packaging are discussed. PMID:29020078

  20. Touch-flavor transference: Assessing the effect of packaging weight on gustatory evaluations, desire for food and beverages, and willingness to pay.

    Directory of Open Access Journals (Sweden)

    Kristina Kampfer

    Full Text Available Product packaging serves a number of distinct functions and influences the way in which consumers respond to various product offerings. The research reported here examines whether the haptic characteristics of a non-diagnostic product packaging cue, namely its weight, affects the response of consumers. This article reviews existing research on haptic transference and proposes a conceptual framework to explore how the weight of product packaging affects the flavor of the food or beverages, and, in turn, consumers' desire for consumption and willingness to pay. Two studies demonstrate that an increase in packaging weight affects both desire and willingness to pay for the product. These effects are serially mediated by perceived flavor intensity and overall flavor evaluation. Based on these insights, implications for the design of food and beverages packaging are discussed.

  1. Highly Processed and Ready-to-Eat Packaged Food and Beverage Purchases Differ by Race/Ethnicity among US Households.

    Science.gov (United States)

    Poti, Jennifer M; Mendez, Michelle A; Ng, Shu Wen; Popkin, Barry M

    2016-09-01

    Racial/ethnic disparities in dietary quality persist among Americans, but it is unclear whether highly processed foods or convenience foods contribute to these inequalities. We examined the independent associations of race/ethnicity with highly processed and ready-to-eat (RTE) food purchases among US households. We determined whether controlling for between-group differences in purchases of these products attenuated associations between race/ethnicity and the nutritional quality of purchases. The 2000-2012 Homescan Panel followed US households (n = 157,142) that scanned their consumer packaged goods (CPG) food and beverage purchases. By using repeated-measures regression models adjusted for sociodemographic characteristics, we examined time-varying associations of race/ethnicity with processed and convenience food purchases, expressed as a percentage of calories purchased. We estimated associations between race/ethnicity and saturated fat, sugar, or energy density of total purchases with and without adjustment for processed and convenience food purchases. Compared with white households, black households had significantly lower purchases of highly processed foods (-4.1% kcal) and RTE convenience foods (-4.9% kcal) and had higher purchases of basic processed foods, particularly cooking oils and sugar (+5.4% kcal), foods requiring cooking/preparation (+4.5% kcal), and highly processed beverages (+7.1% kcal). Hispanics also had lower purchases of highly processed and RTE foods than whites. Blacks had CPG purchases with significantly higher median sugar (+2.2% kcal) and energy density (+72 kcal/1000 g), whereas Hispanics had purchases with lower saturated fat (-0.6% kcal) and energy density (-25 kcal/1000 g) than whites. Racial/ethnic differences remained significant after adjustment for processed and convenience food purchases. In our study, compared with white households, both black and Hispanic households had lower purchases of highly processed and RTE foods, yet had

  2. Advantages and Limitations of the Front-of-Package (FOP Labeling Systems in Guiding the Consumers’ Healthy Food Choice

    Directory of Open Access Journals (Sweden)

    Angela Tarabella

    2013-02-01

    Full Text Available In the last decades, nutrition labels have provided an increasing amount of information about the nutritional value of a foodstuff, in a variety of patterns, having the main goal to help consumers in making healthier food choices. Now, many questions appeared related to the effectiveness of nutrition information in guiding the consumer purchasing behaviour, by encouraging the healthy foods choice. It becomes increasingly clear that many consumers have difficulties in understanding the nutritional information, preferring a simpler way in providing this information, helping them in the rapid evaluation of the nutritional characteristics of a foodstuff. In response to the obvious need to develop a more effective presentation of nutritional information, which convey this information in a simplified and systematic manner, manufacturers and retailers from different countries have created some systems for signalling the nutritional profile. For the nutritional information of greatest interest to be easily perceived by consumers, they have used various forms of graphical representation, that were marked on the front of individual packages (generically called "front of package" - FOP. Although created in order to facilitate healthy food choices, the effect of these FOP systems on consumers is now controversial. Following a literature review, the paper highlights the main benefits and limitations of the widely used FOP systems in the European Union ("Traffic Light" and "Guideline Daily Amounts". The paper presents also some suggestions for developing an optimal FOP system, standardized and adapted to consumers` needs.

  3. Preparation and optimization of submicron chitosan capsules by water-based electrospraying for food and bioactive packaging applications.

    Science.gov (United States)

    Sreekumar, Sruthi; Lemke, Philipp; Moerschbacher, Bruno M; Torres-Giner, Sergio; Lagaron, Jose M

    2017-10-01

    In the present study, a well-defined set of chitosans, with different degrees of acetylation (DA) and degrees of polymerization (DP), were processed by solution electrospraying from a water-based solvent. The solution properties, in terms of surface tension, conductivity, viscosity, and pH, were characterized and related to the physico-chemical properties of the chitosans. It was observed that both DA and DP values of a given chitosan, in combination with biopolymer concentration, mainly determined solution viscosity. This was, in turn, the major driving factor that defined the electrosprayability of chitosan. In addition, the physico-chemical properties of chitosans highly influenced solution conductivity and results indicated that the chitosan solutions with low or low-to-medium values of conductivity were the most optimal for electrospraying. The results obtained here also demonstrate that a good process control can be achieved by adjusting the working conditions, i.e. applied voltage, flow-rate, and tip-to-collector distance. Finally, it was also shown that electrosprayability of chitosan with inadequate physico-chemical properties can be improved by solution mixing of very different kinds of this polysaccharide. The resultant electrosprayed submicron chitosan capsules can be applied for encapsulation of food additives and to develop bioactive coatings of interest in food packaging, where these particles alone or containing functional ingredients can be released from the package into the food to promote a health benefit.

  4. 77 FR 20846 - Certain Food Containers, Cups, Plates, Cutlery, and Related Items and Packaging Thereof...

    Science.gov (United States)

    2012-04-06

    ... INTERNATIONAL TRADE COMMISSION [Inv. No. 337-TA-835] Certain Food Containers, Cups, Plates... the sale within the United States after importation of certain food containers, cups, plates, cutlery... importation, or the sale within the United States after importation of certain food containers, cups, plates...

  5. Development and validation of an improved method for the determination of chloropropanols in paperboard food packaging by GC-MS.

    Science.gov (United States)

    Mezouari, S; Liu, W Yun; Pace, G; Hartman, T G

    2015-01-01

    The objective of this study was to develop an improved analytical method for the determination of 3-chloro-1,2-propanediol (3-MCPD) and 1,3-dichloropropanol (1,3-DCP) in paper-type food packaging. The established method includes aqueous extraction, matrix spiking of a deuterated surrogate internal standard (3-MCPD-d₅), clean-up using Extrelut solid-phase extraction, derivatisation using a silylation reagent, and GC-MS analysis of the chloropropanols as their corresponding trimethyl silyl ethers. The new method is applicable to food-grade packaging samples using European Commission standard aqueous extraction and aqueous food stimulant migration tests. In this improved method, the derivatisation procedure was optimised; the cost and time of the analysis were reduced by using 10 times less sample, solvents and reagents than in previously described methods. Overall the validation data demonstrate that the method is precise and reliable. The limit of detection (LOD) of the aqueous extract was 0.010 mg kg(-1) (w/w) for both 3-MCPD and 1,3-DCP. Analytical precision had a relative standard deviation (RSD) of 3.36% for 3-MCPD and an RSD of 7.65% for 1,3-DCP. The new method was satisfactorily applied to the analysis of over 100 commercial paperboard packaging samples. The data are being used to guide the product development of a next generation of wet-strength resins with reduced chloropropanol content, and also for risk assessments to calculate the virtual safe dose (VSD).

  6. Synthesis of bio-based nanocomposites for controlled release of antimicrobial agents in food packaging

    Science.gov (United States)

    DeGruson, Min Liu

    The utilization of bio-based polymers as packaging materials has attracted great attention in both scientific and industrial areas due to the non-renewable and nondegradable nature of synthetic plastic packaging. Polyhydroxyalkanoate (PHA) is a biobased polymer with excellent film-forming and coating properties, but exhibits brittleness, insufficient gas barrier properties, and poor thermal stability. The overall goal of the project was to develop the polyhydroxyalkanoate-based bio-nanocomposite films modified by antimicrobial agents with improved mechanical and gas barrier properties, along with a controlled release rate of antimicrobial agents for the inhibition of foodborne pathogens and fungi in food. The ability for antimicrobial agents to intercalate into layered double hydroxides depended on the nature of the antimicrobial agents, such as size, spatial structure, and polarity, etc. Benzoate and gallate anions were successfully intercalated into LDH in the present study and different amounts of benzoate anion were loaded into LDH under different reaction conditions. Incorporation of nanoparticles showed no significant effect on mechanical properties of polyhydroxybutyrate (PHB) films, however, significantly increased the tensile strength and elongation at break of polyhydroxybutyrate-co-valerate (PHBV) films. The effects of type and concentration of LDH nanoparticles (unmodified LDH and LDH modified by sodium benzoate and sodium gallate) on structure and properties of PHBV films were then studied. The arrangement of LDH in the bio-nanocomposite matrices ranged from exfoliated to phase-separated depending on the type and concentration of LDH nanoparticles. Intercalated or partially exfoliated structures were obtained using modified LDH, however, only phase-separated structures were formed using unmodified LDH. The mechanical (tensile strength and elongation at break) and thermo-mechanical (storage modulus) properties were significantly improved with low

  7. Discrepancy between the composition of some commercial cat foods and their package labelling and suitability for meeting nutritional requirements.

    Science.gov (United States)

    Gosper, E C; Raubenheimer, D; Machovsky-Capuska, G E; Chaves, A V

    2016-01-01

    To investigate if the label information and nutrient composition of commercial cat foods are accurate and compliant with the Australian Standard (AS 5812-2011) and if they meet the nutritional requirements of an adult cat. A chemical analysis of 10 wet and 10 dry commercial cat foods labelled as 'nutritionally complete' for the adult cat was performed. The results were compared with the package composition values, the Australian Standard and the unique dietary requirements of the cat. In addition, the results of the chemical analysis were compared with the nutrient requirements published by the Association of the American Feed Control Officials and the National Research Council. When compared with the Australian Standard, 9 of the 20 cat foods did not adhere to their 'guaranteed analysis' and 8 did not adhere to the standards for nutrient composition. Also, various deficiencies and excesses of crude protein, crude fat, fatty acid and amino acid were observed in the majority of the cat foods. The results of this study highlight a need for an improved method of ensuring that label information and nutrient composition are accurate and comply with the Australian Standard (AS 5812-2011) to ensure the adult cat's unique dietary requirements are being met by commercial adult cat food. © 2016 Australian Veterinary Association.

  8. Active packaging using regenerated cellulose and hydroxypropyl amylopectin for fresh food products

    Science.gov (United States)

    As an alternate to non-sustainable plastic packaging, polymer blends were engineered using regenerated cellulose and a hydroxypropyl functionalized starch derivative. Initially, films were cast out of solution to determine optimum blend composition, and then components were reactively extruded to in...

  9. Enhanced and updated American Heart Association heart-check front-of-package symbol: efforts to help consumers identify healthier food choices

    Science.gov (United States)

    A variety of nutrition symbols and rating systems are in use on the front of food packages. They are intended to help consumers make healthier food choices. One system, the American Heart Association Heart (AHA) Heart-Check Program, has evolved over time to incorporate current science-based recommen...

  10. The Literacy Factor: Adding Value to Training. Investigation of the Inclusion of Literacy in Training Packages in the Food Processing Industry.

    Science.gov (United States)

    Sanguinetti, Jill

    The effects of the inclusion of literacy and numeracy competencies within Australia's food processing industry training package were examined in two case studies of training at two food processing facilities in Victoria. The first case study involved a large pasta factory that had approximately 270 employees and a contract with a registered…

  11. Determination of radiolysis products in gamma-irradiated multilayer barrier food packaging films containing a middle layer of recycled LDPE

    International Nuclear Information System (INIS)

    Chytiri, Stavroula; Goulas, Antonios E.; Badeka, Anastasia; Riganakos, Kyriakos A.; Petridis, Dimitrios; Kontominas, Michael G.

    2008-01-01

    Volatile and non-volatile radiolysis products and sensory changes of five-layer food packaging films have been determined after gamma irradiation (5-60 kGy). Barrier films were based on polyamide (PA) and low-density polyethylene (LDPE). Each film contained a middle buried layer of recycled LDPE or 100% virgin LDPE (control samples). Data showed that a large number of radiolysis products were produced such as hydrocarbons, alcohols, carbonyl compounds, carboxylic acid. These compounds were detected in the food simulant after contact with all films even at the lower absorbed doses of 5 and 10 kGy. The type and concentration of radiolysis products increased progressively with radiation dose, while no new compounds were detected as a result of the presence of recycled LDPE. In addition, irradiation dose appears to influence the sensory properties of table water in contact with films

  12. Eco-friendly biorefractory films of gelatin and TEMPO-oxidized cellulose ester for food packaging application.

    Science.gov (United States)

    Zhuang, Chen; Tao, Furong; Cui, Yuezhi

    2017-08-01

    In recent years, many types of food-packaging films and composites have been prepared using gelatin because of its good film-forming ability, non-toxic nature and cost-effectiveness. However, the relatively weak thermal stability, poor mechanical properties and easily-degradable quality limit the potential application of gelatin as a practical material. Microcrystalline cellulose (MCC), which comprises one of the most abundant biomass resources, has been regarded as a safe and reliable food additive because it has the same ingredients as the cellulose in people's daily intake. Food-packaging films with the excellent properties provided by gelatin and oxidized-cellulose represent a topic of great interest. MCC was modified by 2,2,6,6-tetramethylpiperidine-1-oxyl (TEMPO)-mediated oxidation and chosen as the base of the macromolecule cross-linker (TMN). After modification of gelatin film by TMN, the minimum amount of free -NH 2 in solution was 4.8 × 10 -4  mol g -1 ). The thermal property obviously increased (from 322.31  o C to 352.63  o C) and was crucial for usage in the food industry. The highest water contact value 123.09° (η = 25%) indicated a better surface hydrophobicity. The higher E ab (58.88%) and lower E m (77.16%) demonstrated that a more flexible and shatter-proof material was obtained. Water vapor uptake studies suggested increased moisture absorption and greater swelling ability. The film material obtained in the present study was safe, stable, eco-friendly and biorefractory and could also be decomposed completely by the environment after disposal as a result of the properties of the ingredients gelatin and cellulose. The incorporation of a cellulosic cross-linker to gelatin-based films was an ideal choice with respect to developing a packaging for the food industry. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

  13. Consumer attitudes and risks associated with packaged foods having advisory labeling regarding the presence of peanuts.

    Science.gov (United States)

    Hefle, Susan L; Furlong, Terence J; Niemann, Lynn; Lemon-Mule, Heather; Sicherer, Scott; Taylor, Steve L

    2007-07-01

    Foods with advisory labeling (eg, "may contain") are increasingly prevalent. Consumers with food allergies might ignore advisory labeling advice. We sought to determine whether consumers with food allergy heeded advisory labels and whether products with advisory labels contained detectable peanut allergen. Surveys (n = 625 in 2003 and n = 645 in 2006) were conducted at Food Allergy & Anaphylaxis Network patient conferences. Food products bearing advisory statements regarding peanuts were analyzed for the presence of peanut. Consumers were less likely to heed advisory labeling in 2006 (75%) compared with in 2003 (85%, P 1 mg of peanut or >0.25 mg of peanut protein) were detected in only 13 of 200 such products. Consumers with food allergy are increasingly ignoring advisory labeling. Because food products with advisory labeling do contain detectable levels of peanuts, a risk exists to consumers choosing to eat such foods. The format of the labeling statement did not influence the likelihood of finding detectable peanut, except for products listing peanuts as a minor ingredient, but did influence the choices of consumers with food allergy. Allergic patients are taking risks by increasingly disregarding advisory labeling.

  14. An empirical determination of consumers’ reaction to nutritional labeling of pre-packaged food products in Lagos, Nigeria

    Directory of Open Access Journals (Sweden)

    Ben. E.A. Oghojafor

    2012-09-01

    Full Text Available The incidence of diet induced diseases such as cancer, high blood pressure, stroke, cardiovascular/heart disease, diabetes, obesity, osteoporosis and malnutrition are rampant in our world today and therefore topical. The practice of nutritional labeling is being advocated as a panacea for this malaise and hence a sizeable number of researches are being undertaken in this direction. Large chunk of these studies are concentrated in the advanced countries. Unfortunately, there is dearth of such studies in developing countries including Nigeria. Consequently, this study sought to empirically determine consumers’ reaction to nutritional labeling of pre-packaged food products in Nigeria. The study was purely descriptive and data collected aptly analyzed through the instrumentality of pertinent statistical tools. Findings show that consumers read, comprehend, trust the authenticity and are significantly aware of nutritional labeling and are able to relate the effects of nutrition information to their health. Not surprising therefore, consumers consciously search for nutrition information, which significantly influence their purchase decisions of these kinds of products. These results hold some implications for both policy-makers and pre-packaged food marketers. Further research should be in areas of quantity and position of disclosure of nutrition information and use of symbols in nutritional labeling in Nigeria.

  15. Supercritical CO2 impregnation of PLA/PCL films with natural substances for bacterial growth control in food packaging.

    Science.gov (United States)

    Milovanovic, Stoja; Hollermann, Gesa; Errenst, Cornelia; Pajnik, Jelena; Frerich, Sulamith; Kroll, Stephen; Rezwan, Kurosch; Ivanovic, Jasna

    2018-05-01

    Biodegradable polymers with antibacterial properties are highly desirable materials for active food packaging applications. Thymol, a dietary monoterpene phenol with a strong antibacterial activity is abundant in plants belonging to the genus Thymus. This study presents two approaches for supercritical CO 2 impregnation of poly(lactic acid)(PLA)/poly(ε-caprolactone)(PCL) blended films to induce antibacterial properties of the material: (i) a batch impregnation process for loading pure thymol, and (ii) an integrated supercritical extraction-impregnation process for isolation of thyme extract and its incorporation into the films, operated in both batch or semi-continuous modes with supercritical solution circulation. The PCL content in films, impregnation time and CO 2 flow regime were varied to maximize loading of the films with thymol or thyme extract with preserving films' structure and thermal stability. Representative film samples impregnated with thymol and thyme extract were tested against Gram (-) (Escherichia coli) and Gram(+) (Bacillus subtilis) model strains, by measuring their metabolic activity and re-cultivation after exposure to the films. The film containing thymol (35.8 wt%) showed a strong antibacterial activity leading to a total reduction of bacterial cell viability. Proposed processes enable fast, controlled and organic solvent-free fabrication of the PLA/PCL films containing natural antibacterial substances at moderately low temperature, with a compact structure and a good thermal stability, for potential use as active food packaging materials. Copyright © 2018 Elsevier Ltd. All rights reserved.

  16. Genotoxicity assessment of propyl thiosulfinate oxide, an organosulfur compound from Allium extract, intended to food active packaging.

    Science.gov (United States)

    Mellado-García, P; Maisanaba, S; Puerto, M; Llana-Ruiz-Cabello, M; Prieto, A I; Marcos, R; Pichardo, S; Cameán, A M

    2015-12-01

    Essential oils from onion (Allium cepa L.), garlic (Allium sativum L.), and their main components, such as propyl thiosulfinate oxide (PTSO) are being intended for active packaging with the purpose of maintaining and extending food product quality and shelf life. The present work aims to assess for the first time the potential mutagenicity/genotoxicity of PTSO (0-50 µM) using the following battery of genotoxicity tests: (1) the bacterial reverse-mutation assay in Salmonella typhimurium (Ames test, OECD 471); (2) the micronucleus test (OECD 487) (MN) and (3) the mouse lymphoma thymidine-kinase assay (OECD 476) (MLA) on L5178YTk(+/-), cells; and (4) the comet assay (with and without Endo III and FPG enzymes) on Caco-2 cells. The results revealed that PTSO was not mutagenic in the Ames test, however it was mutagenic in the MLA assay after 24 h of treatment (2.5-20 µM). The parent compound did not induce MN on mammalian cells; however, its metabolites (in the presence S9) produced positive results (from 15 µM). Data from the comet assay indicated that PTSO did not induce DNA breaks or oxidative DNA damage. Further in vivo genotoxicity tests are needed to confirm its safety before it is used as active additive in food packaging. Copyright © 2015 Elsevier Ltd. All rights reserved.

  17. Enhancing Linkages Between Healthy Diets, Local Agriculture, and Sustainable Food Systems: The School Meals Planner Package in Ghana.

    Science.gov (United States)

    Fernandes, Meenakshi; Galloway, Rae; Gelli, Aulo; Mumuni, Daniel; Hamdani, Salha; Kiamba, Josephine; Quarshie, Kate; Bhatia, Rita; Aurino, Elisabetta; Peel, Francis; Drake, Lesley

    2016-12-01

    Interventions that enhance linkages between healthy diets and local agriculture can promote sustainable food systems. Home-grown school feeding programs present a promising entry point for such interventions, through the delivery of nutritious menus and meals. To describe the adaptation of the School Meals Planner Package to the programmatic and environmental reality in Ghana during the 2014 to 2015 school year. Guided by a conceptual framework highlighting key considerations and trade-offs in menu design, an open-source software was developed that could be easily understood by program implementers. Readily available containers from markets were calibrated into "handy measures" to support the provision of adequate quantities of food indicated by menus. Schools and communities were sensitized to the benefits of locally sourced, nutrient-rich diets. A behavior change communication campaign including posters and songs promoting healthy diets was designed and disseminated in schools and communities. The School Meals Planner Package was introduced in 42 districts in Ghana, reaching more than 320 000 children. Monitoring reports and feedback on its use were positive, demonstrating how the tool can be used by planners and implementers alike to deliver nutritious, locally-sourced meals to schoolchildren. The value of the tool has been recognized at the highest levels by Ghana's government who have adopted it as official policy. The School Meals Planner Package supported the design of nutritious, locally sourced menus for the school feeding program in Ghana. The tool can be similarly adapted for other countries to meet context-specific needs. © The Author(s) 2016.

  18. Law Enforcement of Consumer Protection for Safe Food Packaging in The Decisions of Criminal Justice

    Science.gov (United States)

    Wiryani, F.; Herwastoeti; Najih, M.; Haris, A.

    2017-04-01

    The right to a safe food is a human rights protected by the 1945 Constitution and legislation, including the Health Act, the Consumer Protection Act and Food Act. The law governing the rights and obligations of consumers; rights, obligations and responsibilities of businesses, as well as prohibitions and sanctions for businesses that violate. Food consumers aggrieved can file a non-litigation legal action and / or litigation. Non-litigation legal efforts made through negotiation or mediation or through Consumer Dispute Resolution Body (BPSK). The litigation efforts made by filing a lawsuit for damages to the court and / or reporting the case to the criminal law enforcement. This study specifically examines the enforcement of criminal law in the judgment as a safeguard against food consumers. Sanctions provisions setting a strategic role in an effort to make the protection of consumers of food. Patterns general formulation of the maximum penalty in the third Act is not appropriate because it too gives flexibility for the judge to make a decision as low to the Defendant. Facts on society, business agent has a dominant and strong position compared with consumers of food. These favorable conditions business agent position and vice versa less give legal protection to the Consumer Food. Preferably the pattern formulation penalty of criminal acts in the field of food using a specific minimum and maximum public.

  19. Total and Free Sugar Content of Pre-Packaged Foods and Non-Alcoholic Beverages in Slovenia

    Directory of Open Access Journals (Sweden)

    Nina Zupanič

    2018-01-01

    Full Text Available Scientific evidence of the association between free sugar consumption and several adverse health effects has led many public health institutions to take measures to limit the intake of added or free sugar. Monitoring the efficiency of such policies and the amount of free sugar consumed requires precise knowledge of free sugar content in different food products. To meet this need, our cross-sectional study aimed at assessing free sugar content for 10,674 pre-packaged food items available from major Slovenian food stores during data collection in 2015. Together, 52.6% of all analyzed products contained free sugar, which accounted for an average of 57.5% of the total sugar content. Food categories with the highest median free sugar content were: honey and syrups (78.0 g/100 g, jellies (62.9 g/100 g, chocolate and sweets (44.6 g/100 g, jam and spreads (35.9 g/100 g, and cereal bars (23.8 g/100 g. Using year-round sales data provided by the retailers, the data showed that chocolate, sweets, and soft drinks alone accounted for more than 50% of all free sugar sold on the Slovenian market. The results of this study can be used to prepare more targeted interventions and efficient dietary recommendations.

  20. Probabilistic Accident Consequence Uncertainty Analysis of the Food Chain Module in the COSYMA Package (invited paper)

    International Nuclear Information System (INIS)

    Brown, J.; Jones, J.A.

    2000-01-01

    This paper describes the uncertainty analysis of the food chain module of COSYMA and the uncertainty distributions on the input parameter values for the food chain model provided by the expert panels that were used for the analysis. Two expert panels were convened, covering the areas of soil and plant transfer processes and transfer to and through animals. The aggregated uncertainty distributions from the experts for the elicited variables were used in an uncertainty analysis of the food chain module of COSYMA. The main aim of the module analysis was to identify those parameters whose uncertainty makes large contributions to the overall uncertainty and so should be included in the overall analysis. (author)

  1. Effectiveness of an intervention package on knowledge, attitude, and practices of food handlers in a tertiary care hospital of north India: A before and after comparison study.

    Science.gov (United States)

    Dudeja, Puja; Singh, Amarjeet; Sahni, Nancy; Kaur, Sukhpal; Goel, Sonu

    2017-01-01

    Food-borne illnesses have been a recognized hazard for decades. Recent promulgation of Food Safety and Standards Act (FSSA), 2006, indicates the concern of our Govt. for food safety. Research on effectiveness of food safety interventions in our country is remarkably scarce. Hence, the present study was conducted in a tertiary care hospital of north India to create evidence-based results for food safety interventions. The study was before and after intervention trial which was registered with CTRI. Data collection was paperless using a software. All food handlers ( n  = 280) working inside the hospital were recruited. Intervention package comprised Self-Instructional Manual in Hindi for food handlers, short film for sensitization of food handlers on food safety titled 'Gravy Extra', and a documentary titled 'Food Safety from farm to Fork'. Chi square test, paired t test, and Wilcoxon sign rank test were used. The mean age of food handlers was 35 ± 2 years. Majority (61.7%) of food handlers were educated less than 10th standard. Nearly 60% of them had up to five years of experience. At base line majority (68.9%) had a fair knowledge about food safety issues. There was a significant improvement in food safety knowledge and practice score of food handlers after the intervention ( p  < 0.05). Their attitude toward food safety changed in a positive direction ( p  < 0.05). The intervention package was useful in improving the knowledge, creating a positive attitude and enhancing the food safety practices of food handlers working inside a tertiary care hospital.

  2. Food packaged with toys: an investigation on potential obesogenic effects in Indian children.

    Science.gov (United States)

    Gregori, Dario; Gulati, Achal; Hochdorn, Alexander; Ballali, Simonetta; Paramesh, Haralappa; Kumar, Malathi; Baldi, Ileana

    2014-09-01

    To investigate, in a large pan Indian sample of school children, whether gadgets (toys) added to food increase food consumption, and if contemporary exposure to TV and/or advertising is a further promoting factor. A total of 1,680 Indian children were first randomized to food exposure with or without toy and then to a five-level exposure to TV viewing and advertising according to a 2 × 5 full factorial ad libitum eating design study. The sample size was computed to detect a difference of 20 Kcal of caloric intake (assuming the same standard deviation of 20 Kcal in both groups) between "food with gadget" (Toy) and "food alone" (No Toy) groups in each level of the exposure to TV and advertising factor, given an alpha error equal to 0.05 and a power of 0.90. Mean caloric intake both in "Toy" and "No Toy" group was around 223 Kcal. When considering exposure to TV and advertising, mean values varied negligibly between 222 and 225 Kcal. According to linear models for the effect of gadget and exposure to TV and/or advertising on children's intake, no significant adjusted associations were found, neither as main effects nor as interactions. Food consumption by children is not influenced by the presence of added toys, even after adjustment for several potential confounding factors. The city where they live and age significantly influences Indian children's caloric intake.

  3. 3-MONOKLORO-1,2-PROPANDIOL PADA KEMASAN KERTAS DUPLEKS SERTA MIGRASINYA KE DALAM SIMULAN PANGAN [3-Monochoro-1,2-Propandiol in Duplex Paper Packaging and Its Migration Into Food Simulant

    OpenAIRE

    Ira Dwi Rachmani; Feri Kusnandar; Nancy Dewi Yuliana; Yane Regina; Muh. Yusram Massijaya; Slamet Budijanto

    2015-01-01

    3-Monochloro-1,2-propandiol (3-MCPD) is a carcinogenic food contaminant. 3-MCPD is formed during food processing, and can also be derived from food contact packaging materials, including paper. Wet-strength resin is often added into paper food packaging to provide moisture resistance and thus enhancing food shelf-life and consumer usage. The wet-strength resins which are manufactured from epichlorohydrin-based starting materials, are known to initiate the formation of 3-MCPD. Thus, the object...

  4. Non-Nutritive Sweeteners in the Packaged Food Supply—An Assessment across 4 Countries

    Directory of Open Access Journals (Sweden)

    Elizabeth K. Dunford

    2018-02-01

    Full Text Available Increased interest among consumers in the reduction of dietary sugar intake has led to the wider availability of food products containing non-nutritive sweeteners (NNS. However, the extent to which NNS are currently being used by manufacturers to sweeten processed food and beverage products, and how NNS may be displacing added sugars as a sweetener is unknown. The current study utilized branded food composition databases from Australia, Mexico, New Zealand and the US to determine the percentage of processed food and beverage products for which there are nutrition data containing NNS and to compare total sugar density (g per 100 mL for beverages and g per 100 g for foods between products with and without NNS. Ordinary least squares regression at the country-product level was performed to examine associations between presence of NNS and total sugar. Across all countries, 5% of products contained at least one NNS, with the highest prevalence among beverages (22%. Mexico had the highest percentage of products with NNS (11%, as compared to the United States (US (4%, New Zealand (1%, and Australia (<1%. The presence of NNS was associated with lower mean total sugar density among beverages (range across countries: 7.5 to 8.7 g per 100 mL and among foods (23.2 to 25.5 g per 100 g. Products with both added sugar ingredients and NNS had a lower overall mean total sugar density when compared to products containing only added sugar ingredients. Due to paucity of data on sales and market shares across these countries, our results do not reflect the extent to which consumers purchase NNS containing products. Continued monitoring of NNS in the food supply, extension of work from these data, and inclusion of market shares of products will be important as more countries introduce policies to reduce sugar.

  5. Assessing direct analysis in real-time-mass spectrometry (DART-MS) for the rapid identification of additives in food packaging.

    Science.gov (United States)

    Ackerman, L K; Noonan, G O; Begley, T H

    2009-12-01

    The ambient ionization technique direct analysis in real time (DART) was characterized and evaluated for the screening of food packaging for the presence of packaging additives using a benchtop mass spectrometer (MS). Approximate optimum conditions were determined for 13 common food-packaging additives, including plasticizers, anti-oxidants, colorants, grease-proofers, and ultraviolet light stabilizers. Method sensitivity and linearity were evaluated using solutions and characterized polymer samples. Additionally, the response of a model additive (di-ethyl-hexyl-phthalate) was examined across a range of sample positions, DART, and MS conditions (temperature, voltage and helium flow). Under optimal conditions, molecular ion (M+H+) was the major ion for most additives. Additive responses were highly sensitive to sample and DART source orientation, as well as to DART flow rates, temperatures, and MS inlet voltages, respectively. DART-MS response was neither consistently linear nor quantitative in this setting, and sensitivity varied by additive. All additives studied were rapidly identified in multiple food-packaging materials by DART-MS/MS, suggesting this technique can be used to screen food packaging rapidly. However, method sensitivity and quantitation requires further study and improvement.

  6. Progress in mass spectrometry for the analysis of set-off phenomena in plastic food packaging materials.

    Science.gov (United States)

    Aznar, Margarita; Alfaro, Pilar; Nerín, Cristina; Jones, Emrys; Riches, Eleanor

    2016-07-01

    In most cases, food packaging materials contain inks whose components can migrate to food by diffusion through the material as well as by set-off phenomena. In this work, different mass spectrometry approaches had been used in order to identify and confirm the presence of ink components in ethanol (95%) and Tenax(®) as food simulants. Three different sets of materials, manufactured with different printing technologies and with different structures, were analyzed. Sample analysis by ultra performance liquid chromatography mass spectrometry (UPLC-MS), using a quadrupole-time of flight (Q-TOF) as a mass analyser proved to be an excellent tool for identification purposes while ion mobility mass spectrometry (IM-MS) shown to be very useful for the confirmation of the candidates proposed. The results showed the presence of different non-volatile ink components in migration such as colorants (Solvent Red 49), plasticizers (dimethyl sebacate, tributyl o-acetyl citrate) or surfactants (SchercodineM, triethylene glycol caprilate). An oxidation product of an ink additive (triphenyl phosphine oxide) was also detected. In addition, a surface analysis technique, desorption electrospray mass spectrometry (DESI-MS), was used for analyzing the distribution of some ink components (tributyl o-acetyl citrate Schercodine L, phthalates) in the material. The detection of some of these compounds in the back-printed side confirmed the transference of this compound from the non-food to the food contact side. The results also showed that concentration of ink migrants decreased when an aluminum or polypropylene layer covered the ink. When aluminum was used, concentration of most of ink migrants decreased, and for 5 out of the 9 even disappeared. Copyright © 2016 Elsevier B.V. All rights reserved.

  7. Natamycin based sol-gel antimicrobial coatings on polylactic acid films for food packaging.

    Science.gov (United States)

    Lantano, Claudia; Alfieri, Ilaria; Cavazza, Antonella; Corradini, Claudio; Lorenzi, Andrea; Zucchetto, Nicola; Montenero, Angelo

    2014-12-15

    In this work a comprehensive study on a new active packaging obtained by a hybrid organic-inorganic coating with antimicrobial properties was carried out. The packaging system based on polylactic acid was realised by sol-gel processing, employing tetraethoxysilane as a precursor of the inorganic phase and polyvinyl alcohol as the organic component, and incorporating natamycin as the active agent. Films with different organic-inorganic ratios (in a range between 1:19 and 1:4) were prepared, and the amount of antimycotic entrapped was found to be modulated by the sol composition, and was between 0.18 and 0.25mg/dm(2). FTIR microspectroscopic measurements were used to characterise the prepared coatings. The antifungal properties of the films were investigated against mould growth on the surface of commercial semi-soft cheese. The release of natamycin from the films to ethanol 50% (v/v) was studied by means of HPLC UV-DAD. The maximal level released was about 0.105 mg/dm(2), which is far below the value allowed by legislation. Copyright © 2014 Elsevier Ltd. All rights reserved.

  8. Study on Transport Packages Used for Food Freshness Preservation based on ANSYS Thermal Analysis

    Directory of Open Access Journals (Sweden)

    Yu Ying

    2016-12-01

    Full Text Available In recent years, as the Chinese consumption level increases, the consumption quantity of high-value fruits, vegetables and seafood products have been increasing year by year. As a consequence, the traffic volume of refrigerated products also increases yearly and the popularization degree of the cold-chain transportation enhances. A low-temperature environment should be guaranteed during transportation, thus there is about 40% of diesel oil should be consumed by the refrigerating system and the cold-chain transportation becomes very costly. This study aimed to explore a method that could reduce the cost of transport packages of refrigerated products. On the basis of the heat transfer theory and the fluid mechanics theory, the heat exchange through corrugated cases during the operation of refrigerating system was analyzed, the heat transfer process of corrugated cases and refrigerator van was theoretically analyzed and the heat balance equation of corrugated cases was constructed. Besides, this study simulated the temperature field of the corrugated box during transportation. The temperature of the goods was changed through different cooling temperature to calculate the minimum energy consumption, so as to achieve the best refrigeration transport packaging program.

  9. Preparation and characterization of PVA/nanocellulose/Ag nanocomposite films for antimicrobial food packaging.

    Science.gov (United States)

    Sarwar, Muhammad Salman; Niazi, Muhammad Bilal Khan; Jahan, Zaib; Ahmad, Tahir; Hussain, Arshad

    2018-03-15

    Antimicrobial packaging is an area of emerging interest and is rapidly expanding with application of nanotechnology. The present work investigates the effect of nanocellulose (NC) and Ag NPs on the physical, mechanical and thermal properties of PVA nanocomposite films. The tensile strength of PVA was improved from 5.52 ± 0.27 MPa to 12.32 ± 0.61 MPa when filled with 8 wt% of NC. Nanocomposite films exhibited strong antibacterial activity against both Staphylococcus aureus (MRSA) and Escherichia coli (DH5-alpha). The maximum inhibition zone at 0.5 g Ag NPs with 12 wt% NC against DH5-alpha was 14 ± 0.70 mm. While, the maximum inhibition zone at 0.3 g Ag NPs for 16 wt% NC was 13.6 ± 0.68 mm against MRSA. Moreover, nanocomposites films have no cytotoxicity effect on HepG2 and cell viability was more than 90%. Based on mechanical properties and antibacterial potential of the developed nanocomposite films, it can be envisaged to use these films for packaging applications. Copyright © 2018 Elsevier Ltd. All rights reserved.

  10. Development of Natural Insect-Repellent Loaded Halloysite Nanotubes and their Application to Food Packaging to Prevent Plodia interpunctella Infestation.

    Science.gov (United States)

    Kim, Jungheon; Park, No-Hyung; Na, Ja Hyun; Han, Jaejoon

    2016-08-01

    The aims of this study were to develop insect-proof halloysite nanotubes (HNTs) and apply the HNTs to a low-density polyethylene (LDPE) film that will prevent Plodia interpunctella (Hübner) (Lepidoptera: Pyralidae), commonly known as Indian mealmoth, from infesting the food. Clove bud oil (CO), an insect repellent, was encapsulated into HNTs with polyethylenimine (PEI) to bring about controlled release of CO. Chemical composition and insecticidal effect of CO were examined. The Fourier transform infrared (FTIR) spectrum of encapsulated CO was confirmed. The surface charges of uncoated HNTs (HNTs/CO) and coated HNTs with PEI by the layer-by-layer (LBL) method (HNTs/CO/LBL) were determined to be -37.23 and 36.33 mV, respectively. HNTs/CO/LBL showed slow, controlled release of CO compared to HNTs/CO. After 30 d, the residual amounts of CO in HNTs/CO and HNTs/CO/LBL were estimated to be 13.43 and 28.66 mg/g, respectively. HNTs/CO/LBL showed the most sustainable repellent effect. HNTs applied to gravure printing ink solution did not affect mechanical, optical, or thermal properties of the developed film. Gravure-printed LDPE film containing HNTs/CO/LBL displayed the greatest preventive effect on insect penetration, indicating its potential for use as insect-resistant food packaging materials. © 2016 Institute of Food Technologists®

  11. 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®

  12. Examining the Nutritional Quality of Canadian Packaged Foods and Beverages with and without Nutrition Claims

    Directory of Open Access Journals (Sweden)

    Beatriz Franco-Arellano

    2018-06-01

    Full Text Available Nutrient content claims, health claims, and front-of-pack symbols (henceforth referred to as “nutrition claims” in the present study are often found on food labels in Canada. However, it is currently unknown whether foods and beverages (F&Bs carrying nutrition claims have a more favourable nutritional profile than those without such claims. This study examined differences in the global nutritional quality, as determined by the Food Standards Australia New Zealand Nutrient Profiling Scoring Criterion (FSANZ-NPSC, of Canadian F&B bearing nutrition claims as compared to those without, as well as in their nutritional composition. Data (n = 15,184 was obtained from the University of Toronto 2013 Food Label Information Program. Forty-two percent of F&Bs carrying nutrition claims (n = 2930/6990 were found to be ineligible to carry claims based on the FSANZ-NPSC, in comparison to 66% of F&Bs without (n = 5401/8194, p < 0.001. Sugars and sweets, and miscellaneous products were the food categories with larger proportions of foods carrying nutrition claims not meeting the FSANZ-NPSC eligibility criteria. F&Bs with nutrition claims had fewer calories, less saturated fat, sodium, and sugar, and higher content of protein and fibre than comparable products without nutrition claims (p < 0.05 in all cases. In conclusion, nearly half of F&Bs carrying nutrition claims in Canada did not meet the FSANZ-NPSC threshold, although Canadian products carrying nutrition claims have an overall “healthier” profile than their counterparts without such claims.

  13. Active Packaging Coatings

    Directory of Open Access Journals (Sweden)

    Luis J. Bastarrachea

    2015-11-01

    Full Text Available Active food packaging involves the packaging of foods with materials that provide an enhanced functionality, such as antimicrobial, antioxidant or biocatalytic functions. This can be achieved through the incorporation of active compounds into the matrix of the commonly used packaging materials, or by the application of coatings with the corresponding functionality through surface modification. The latter option offers the advantage of preserving the packaging materials’ bulk properties nearly intact. Herein, different coating technologies like embedding for controlled release, immobilization, layer-by-layer deposition, and photografting are explained and their potential application for active food packaging is explored and discussed.

  14. Detection of Lard in Ink Extracted from Printed Food Packaging Using Fourier Transform Infrared Spectroscopy and Multivariate Analysis

    Directory of Open Access Journals (Sweden)

    Syazwani Ramli

    2015-01-01

    Full Text Available Fourier transform infrared (FTIR spectroscopy combined with chemometrics was utilised to discriminate the presence of lard in extracted ink of printed food packaging. Two spectral regions (full spectra, 3999–649 cm−1, and combination of two regions, 3110–2630 cm−1 and 1940–649 cm−1 of lard, commercial gravure ink, and the blends of both were selected and used to develop a Soft Independent Modelling of Class Analogy (SIMCA model. The score plots obtained from the Principal Component Analysis (PCA revealed that the maximum number of factors (7 factors was needed to explain 84% of the total variance. SIMCA was employed as the method to classify the samples into their specific groups. Si versus Hi plots showed that the calibration standards can be classified as lard-containing standards. Sample 2 was deduced to have the highest possibility of containing lard, while only samples 5 and 7 cannot be classified as lard-containing samples. These results demonstrated that FTIR spectroscopy, when combined with multivariate analysis, can provide a rapid method with no excessive sample preparation to detect the presence of lard in ink of foodstuff packaging.

  15. Development of Antibacterial Composite Films Based on Isotactic Polypropylene and Coated ZnO Particles for Active Food Packaging

    Directory of Open Access Journals (Sweden)

    Clara Silvestre

    2016-01-01

    Full Text Available This study was aimed at developing new films based on isotactic polypropylene (iPP for food packaging applications using zinc oxide (ZnO with submicron dimension particles obtained by spray pyrolysis. To improve compatibility with iPP, the ZnO particles were coated with stearic acid (ZnOc. Composites based on iPP with 2 wt % and 5 wt % of ZnOc were prepared in a twin-screw extruder and then filmed by a calender. The effect of ZnOc on the properties of iPP were assessed and compared with those obtained in previous study on iPP/ZnO and iPP/iPPgMA/ZnO. For all composites, a homogeneous distribution and dispersion of ZnOc was obtained indicating that the coating with stearic acid of the ZnO particles reduces the surface polarity mismatch between iPP and ZnO. The iPP/ZnOc composite films have relevant zinc oxide with respect to E. coli, higher thermal stability and improved mechanical and impact properties than the pure polymer and the composites iPP/ZnO and iPP/iPPgMA/ZnO. This study demonstrated that iPP/ZnOc films are suitable materials for potential application in the active packaging field.

  16. Effect of gamma irradiation on physicochemical properties of commercial poly(lactic acid) clamshell for food packaging

    International Nuclear Information System (INIS)

    Madera-Santana, Tomás J.; Meléndrez, R.; González-García, Gerardo; Quintana-Owen, Patricia; Pillai, Suresh D.

    2016-01-01

    Poly(lactic acid) (PLA) is a well-known biodegradable polymer with strong potential application in food packaging industry. In this paper, samples of PLA clamshell for tomatoes packaging were exposed with 60 CO γ-ray's source (1.33 MeV) at different dose levels (0, 10, 60, 150, 300, and 600 kGy), at room temperature and in presence of air. The physicochemical properties of neat PLA and sample exposed to gamma irradiation were investigated using Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), gel permeation chromatography (GPC), differential scanning calorimetry (DSC), thermogravimetric analysis (TGA), scanning electron microscopy (SEM) and tensile measurements. Results show as the dose increases, the molecular weight (M w ), melting temperature (T m ), tensile strength and elongation at break decreased. However, the tensile modulus increased with increasing doses. The surface of PLA clamshells was degraded (scratches and minor cracks) when samples were exposed to doses greater than 60 kGy. - Highlights: • The gamma irradiation effects on PLA clamshells were studied. • DSC, XRD, NMR and FTIR analysis were used for PLA clamshell characterization. • The M w , T m , strength and elongation of the irradiated PLA clamshells decreased. • The tensile modulus increased with increasing gamma doses. • The Surface of PLA clamshell showed scratches and minor cracks.

  17. Impregnation of cinnamaldehyde into cassava starch biocomposite films using supercritical fluid technology for the development of food active packaging.

    Science.gov (United States)

    de Souza, Ana Cristina; Dias, Ana M A; Sousa, Hermínio C; Tadini, Carmen C

    2014-02-15

    In this work, supercritical solvent impregnation (SSI) has been tested for the incorporation of natural compounds into biocomposite materials for food packaging. Cinnamaldehyde, with proved antimicrobial activity against fungi commonly found in bread products, was successfully impregnated on biocomposite cassava starch based materials using supercritical carbon dioxide as solvent. Different process experimental conditions were tested (pressure, impregnation time and depressurization rate) at a fixed temperature (35 °C) in order to study their influence on the amount of impregnated cinnamaldehyde as well as on the morphology of the films. Results showed that all conditions permitted to impregnate antimicrobial active amounts superior to those previously obtained using conventional incorporation methods. Moreover, a significant decrease of the equilibrium water vapor sorption capacity and water vapor permeability of the films was observed after SSI processing which is a clear advantage of the process, considering the envisaged applications. Copyright © 2013 Elsevier Ltd. All rights reserved.

  18. Preservation of ethnic food dodol combination of irradiation and atmosphere modified packaging

    International Nuclear Information System (INIS)

    Tanhindarto, Rindy P

    1998-01-01

    An investigation was conducted to determine the suitable types of modified atmosphere treatment combined with irradiation to extend the storage life of dodol at room temperature. The samples were obtained from the manufacture and the production date was known. The sample were vacuum-packed, vacuum-packed with N 2 , and vacuum-packed with CO 2 in polyethylene laminated nylon pouches. A part of the samples were unirradiated, and the irradiated ones received total doses of 2,5 and 5 kGy. The quality of the samples were determined by chemical, microbiological, and organoleptic test. The results showed that the three types of packaging combined with irradiation were not significant. The storage life of irradiation treatment with the doses of 2,5 and 5 kGy combined with modified atmosphere treatment dodol could be extended up to 10 and 12 months, respectively. For Unirradiated dodol, the storage life could be extended up to 8 months. (authors)

  19. Study on transport packages used for food freshness preservation based on thermal analysis

    Science.gov (United States)

    Yu, Ying

    2016-12-01

    In recent time, as the Chinese consumption level increases, the consumption quantity of high-value fruits, vegetables and seafood products have been increasing year by year. As a consequence, the traffic volume of refrigerated products also increases yearly and the popularization degree of the cold-chain transportation enhances. A low-temperature environment should be guaranteed during transportation, thus there is about 40% of diesel oil should be consumed by the refrigerating system and the cold-chain transportation becomes very costly. This study aimed to explore methods that could reduce the cost of transport packages of refrigerated products. On the basis of the heat transfer theory and the fluid mechanics theory, the heat exchanging process of corrugated cases during the operation of refrigerating system was analyzed, the heat transfer process of corrugated cases and refrigerator van was theoretically analyzed and the heat balance equation of corrugated cases was constructed.

  20. Modified hydrotalcite-like compounds as active fillers of biodegradable polymers for drug release and food packaging applications.

    Science.gov (United States)

    Costantino, Umberto; Nocchetti, Morena; Tammaro, Loredana; Vittoria, Vittoria

    2012-11-01

    This review treats the recent patents and related literature, mainly from the Authors laboratories, on biomedical and food packaging applications of nano-composites constituted of biodegradable polymers filled with micro or nano crystals of organically modified Layered Double Hydroxides of Hydrotalcite type. After a brief outline of the chemical and structural aspects of Hydrotalcite-like compounds (HTlc) and of their manipulation via intercalation of functional molecular anions to obtain materials for numerous, sometime unexpected applications, the review approaches the theme in three separated parts. Part 1 deals with the synthetic method used to prepare the pristine Mg-Al and Zn-Al HTlc and with the procedures of their functionalization with anti-inflammatory (diclofenac), antibacterial (chloramphenicol hemisuccinate), antifibrinolytic (tranexamic acid) drugs and with benzoates with antimicrobial activity. Procedures used to form (nano) composites of polycaprolactone, used as an example of biodegradable polymer, and functionalized HTlc are also reported. Part 2 discusses a patent and related papers on the preparation and biomedical use of a controlled delivery system of the above mentioned pharmacologically active substances. After an introduction dealing with the recent progress in the field of local drug delivery systems, the chemical and structural aspects of the patented system constituted of a biodegradable polymer and HTlc loaded with the active substances will be presented together with an extensive discussion of the drug release in physiological medium. Part 3 deals with a recent patent and related papers on chemical, structural and release property of antimicrobial species of polymeric films containing antimicrobial loaded HTlc able to act as active packaging for food products prolonging their shelf life.