Plastic Versus Bioplastic as Packaging for Sanitary Products: The Environmental Impacts Comparison
The study environmentally assesses and compare two bio-based and two plastic alternatives for sanitary pads. The life cycle assessment approach has been followed, starting from primary data retrieved by an Italian company. The results obtained with the Environmental Product Declaration (EPD) 2018 methodology reveal that recycled plastic is the best option according to global warming, acidification, eutrophication, ozone layer and abiotic depletion of elements and fossil fuels. ABSTRACTPlastic or bioplastic? Which is the least impactful flexible packaging solution for the environment? In literature, few works try to answer ...
Source: Packaging Technology and Science - May 2, 2024 Category: Food Science Authors: Roberta Stefanini,
Arianna Paini,
Giuseppe Vignali Tags: RESEARCH ARTICLE Source Type: research
Corrugated Box Damage Classification Using Artificial Neural Network Image Training
Results from this study show that modifying images in various ways provided high predictive accuracy in multiple categories of modifications. From these overall high predictive accuracies, it was not always the case that cropped images provided higher predictive accuracy than that of original photos of the same modification. Compression images showed the highest accuracy rate among all categories due to their consistent form of visible damage at the buckling point. ABSTRACTThis paper proposes a novel packaging evaluation method using corrugated box images and an artificial neural network (ANN). An ANN works in a way simila...
Source: Packaging Technology and Science - April 30, 2024 Category: Food Science Authors: Sarah Holland,
Mahsa Tavasoli,
Euihark Lee Tags: RESEARCH ARTICLE Source Type: research
The Effect of Packaging Types on Fresh Peaches in the Direct ‐To‐Consumer Environment: Distribution Testing, Life Cycle Assessment and Economic Impact
This study evaluated different package types' sustainability, cost and protective capacity on peaches in the direct-to-consumer distribution environment. The vibration response of peaches in all package types is amplified in the same frequency region as the input from truck-trailer systems, and damage from shock events is correlated with the freedom of movement of the fruit within a package type. Foam netting is the package type best optimized for sustainability, cost and protection. ABSTRACTThe direct-to-consumer (D2C) shipping mode presents new opportunity for fresh peach sales in North America where demand over the past...
Source: Packaging Technology and Science - April 29, 2024 Category: Food Science Authors: Brennan Lytle,
Gregory S. Batt,
R. Andrew Hurley,
Ksenija Gasic Tags: RESEARCH ARTICLE Source Type: research
Evaluation of Frictional Influence and Thermal Analysis of Flexible Paper ‐Based Materials Used in the Vertical Form–Fill–Seal Process: An Experimental Study
This study evaluated the frictional behaviour of flexible polymer-coated and dispersion-coated materials used in vertical form –fill–seal (VFFS) machines. A laboratory-scale friction measurement device was developed to investigate the relationship between different surface topographies, roughness and frictional properties. Furthermore, surface roughness, contact angle and surface energy of the material were analysed and a microscopic analysis was performed to further understand the effect of material properties on friction. Thermal camera analysis was performed to measure the temperature changes within the material dur...
Source: Packaging Technology and Science - April 26, 2024 Category: Food Science Authors: Mahdi Merabtene,
Panu Tanninen,
Antti Pesonen,
Johanna Lyytik äinen,
Juha Varis,
Ville Leminen Tags: RESEARCH ARTICLE Source Type: research
Development of Antifungal Packaging From Low ‐Density Polyethylene With Essential Oil of Oregano and Potassium Sorbate
Antifungal low-density polyethylene films were formulated with oregano essential oil. Oregano essential oil modifies the physical properties of low-density polyethylene films. Potassium sorbate influences the barrier properties of low-density polyethylene films. ABSTRACTAntimicrobial low-density polyethylene (LDPE) films were developed by adding 0%, 0.5%, 1.0%, 2.5% and 5.0% (w/w) of Mexican oregano essential oil (OEO) or potassium sorbate (PS) as a positive antifungal control to inhibit the growth ofPenicillium expansum,Penicillium citrinum andAspergillus niger in vitro. Three methods of adding OEO in LDPE were evaluate...
Source: Packaging Technology and Science - April 24, 2024 Category: Food Science Authors: Yanela Mart ínez‐Tenorio,
Nelly Ramírez‐Corona,
María Teresa Jiménez‐Munguía,
Aurelio López‐Malo,
Emma Mani‐López Tags: RESEARCH ARTICLE Source Type: research
Recent Progress in Modified Atmosphere Packaging and Biopolymeric Films and Coatings for Fresh Strawberry Shelf ‐Life Extension
Fresh strawberries (FS) have a limited shelf life. Modified atmosphere packaging has been used to extend FS' shelf life. Biopolymeric films and coatings are technologies used to extent FS' shelf life. Active molecules have been used to manufacture films and coatings. ABSTRACTStrawberry (Fragaria × ananassa) is a valuable crop cultivated worldwide. This fruit is mainly consumed fresh and is an important source of vitamin C, fat-soluble vitamins and carotenoids. However, fresh strawberries (FS) have a limited shelf life. Conventionally, the shelf life of FS has been extended using refrigeration coupled with modified atmosph...
Source: Packaging Technology and Science - April 24, 2024 Category: Food Science Authors: Erika Paulsen,
Sof ía Barrios,
Nicolas Bogdanoff,
Gabriel Coelho Leandro,
Germán Ayala Valencia Tags: REVIEW ARTICLE Source Type: research
Aloe vera Gel –Reinforced Biodegradable Starch–PVA Blends for Sustainable Packaging of Green Chillies
The objective of the current study was to evaluate the feasibility ofAloe vera gel as a plasticizer and crosslinker in improving the properties of starch –polyvinyl alcohol blends that could find applications in packaging. The concentration ofAloe vera gel was varied (1%, 3%, 5% and 7% wt/wt) to produce SPA-1, SPA-3, SPA-5 and SPA-7 films, respectively. The plasticizing and crosslinking characteristics associated withAloe vera gel had a positive influence on the mechanical properties of the films. Addition ofAloe vera gel increased the tensile strength of films from 27.45 MPa (control) to 32.98, 32.53 and 32.32, for S...
Source: Packaging Technology and Science - April 22, 2024 Category: Food Science Authors: Snehal S. Tambe,
Smita Zinjarde,
Anjali A. Athawale Tags: RESEARCH ARTICLE Source Type: research
Strategies to Create Superhydrophobic Surfaces in Food Industry
Superhydrophobic materials introduce the latest environmentally friendly methods of manufacturing food-related superhydrophobic coatings. Coating fruits to postpone their spoilage, producing packages that eliminate residual food after consumption and creating antimicrobial substrates in industries like dairy are some of the applications of these coatings in the food industry. ABSTRACTIn recent years, the use of nature-inspired superhydrophobic coatings in various industries and daily life has attracted a lot of attention due to the unparalleled features of these coatings. Also, many efforts are made to produce coatings tha...
Source: Packaging Technology and Science - April 19, 2024 Category: Food Science Authors: Maedeh Mohammadi,
Zhaleh Sheidaei,
Mehdi Farhoodi Tags: REVIEW ARTICLE Source Type: research
Electrospinning in Food Packaging: Current Trend and Future Direction
Food packaging protect foods and raw materials from oxidation and microbial spoilage. Electrospinning provide fabricating food packaging materials. Intelligent packaging materials regulate the fibres' heat-storage capacity by incorporating phase change materials into the fibres. ABSTRACTFood packaging is a multidisciplinary field that includes food science, chemistry, engineering materials sciences and microbiology. Food packaging has sparked great interest in protecting the freshness and quality of foods and their raw materials from oxidation and microbial spoilage. Nanotechnology, especially electrospinning, has shown pr...
Source: Packaging Technology and Science - April 16, 2024 Category: Food Science Authors: Abduladheem Al ‐Attabi,
Abdulrahman T. Ahmed,
Muna S. Merza,
Hussein Ghafel Shakier,
Rahman S. Zabibah,
Hussein Riyadh Abdul Kareem Al‐Hetty,
Hala Baher Tags: REVIEW ARTICLE Source Type: research
Issue Information
No abstract is available for this article. (Source: Packaging Technology and Science)
Source: Packaging Technology and Science - April 15, 2024 Category: Food Science Tags: ISSUE INFORMATION Source Type: research
Drivers and Barriers Influencing Consumers' Intention to Purchase Cosmetics With Refillable Packaging
This study explains the drivers and barriers that affect the intention to purchase cosmetics with refillable packaging. The results indicate that peer influence, marketing communication, social media, perceived benefits, brand reputation, environmental consciousness and knowledge, anticipated positive emotions, product availability and variety are the drivers. On the other hand, lack of awareness and knowledge, high prices, influencer effect, low perceived consumer effectiveness, consumers' concerns about greenwashing, product quality and status concerns, health concerns and operational barriers were found as barriers. ABS...
Source: Packaging Technology and Science - April 4, 2024 Category: Food Science Authors: İpek Kazançoğlu,
Şirin Gizem Köse,
Aygül Arslan Tags: RESEARCH ARTICLE Source Type: research
Progress of Carrageenan ‐Based Films and Coatings for Food Packaging Applications
This review on carrageenan-based wraps aims to give a literature overview of the sources of carrageenan, modification methods and applications in food preservation. The quick-drying properties, mechanical properties, water resistance and antibacterial properties of carrageenan fresh-keeping wraps can be enhanced by different modification methods. Finally, the applicability of carrageenan-based wraps and the future direction of development are discussed. ABSTRACTAs a polysaccharide extracted from marine red algae, carrageenan has the advantages of biodegradability, nontoxicity and water solubility over petroleum-based plast...
Source: Packaging Technology and Science - March 24, 2024 Category: Food Science Authors: Xiuchao Wang,
Chuanyan Guo,
Hongge Guo Tags: REVIEW ARTICLE Source Type: research
Recent Advances in Nanoclay ‐ and Graphene‐Based Thermoplastic Nanocomposites for Packaging Applications
This article also includes various food-based packaging systems, electronic packaging systems, safety issues and the factors that influence the characteristics and performance of these packaging materials. ABSTRACTOver the past few years, thermoplastic nanocomposites reinforced with different types of nanofillers have seen widespread use in the automotive, pharmaceutical, food packaging and electronic sectors. Among the different nanofillers used to fabricate thermoplastic composite –based packaging materials, nanoclay and graphene are very beneficial for producing high-barrier packaging materials. The high aspect ratio ...
Source: Packaging Technology and Science - March 23, 2024 Category: Food Science Authors: Suman Kumar Ghosh,
Narayan Chandra Das Tags: REVIEW ARTICLE Source Type: research
Cellulose Extraction From Green Algae, Ulva Ohnoi, and Its Application to PVA ‐Based Antibacterial Composite Films Incorporated With Zinc Oxide Nanoparticles
Cellulose was extracted from green algae (Ulva ohnoi) by various chemical treatments. Extracted cellulose was blended with polyvinyl alcohol to prepare composite films. ZnO-NP was further added to give UV-barrier and antibacterial properties of the films. ABSTRACTCellulose was successfully extracted from green algae (Ulva ohnoi) by chemical treatments. The contents of holocellulose and α-cellulose significantly increased from 37.6% and 3.3% to 82.5% and 63.3%, respectively, after whole extraction treatments. The extracted cellulose (EC) was mixed to polyvinyl alcohol (PVA) to prepare EC/PVA composite films with polyethyle...
Source: Packaging Technology and Science - March 22, 2024 Category: Food Science Authors: Eun Hwang Lee,
Duk Gon Kim,
Su Jung Hong,
Jun Tae Kim,
Gye Hwa Shin Tags: RESEARCH ARTICLE Source Type: research
Pectin From Fruit Peel Waste: A Sustainable Source for Production of Active Packaging Films
Composite film prepared using PVA, pectin form passion and lime peel had excellent mechanical, optical, thermal and bioactive properties. This film was used to pack strawberries and plums during chilled storage. Active film could significantly increase the shelf life of both the fruits. ABSTRACTPectin from lemon and passion fruit peels was studied for its potential to serve as a source of biopolymer for preparation of active film. To develop a packaging film appropriate for fruits, different combinations of polyvinyl alcohol (PVA), pectin from lemon and passion fruit peel and rosemary essential oil (REO) were evaluated. Ex...
Source: Packaging Technology and Science - March 21, 2024 Category: Food Science Authors: Sweetie R. Kanatt Tags: RESEARCH ARTICLE Source Type: research
