Simultaneous three ?translational?axis vibration test that considers non?Gaussianity
This study develops a simultaneous three-translational-axis vibration test that considers the three-axis simultaneity of shock events and verifies the effectiveness of the test. The collapse time obtained using the vibration data with the three-axis simultaneity of shock events was closer to the collapse time obtained using the actual transport vibration data than the collapse time obtained using the vibration data without the three-axis simultaneity of shock events. AbstractPackaging vibration tests are used to evaluate the vibration durability of packaged products by simulating transport vibration. Currently, the vertica...
Source: Packaging Technology and Science - October 19, 2021 Category: Food Science Authors: Akira Hosoyama,
Kazuki Tsuda,
Shogo Horiguchi Tags: RESEARCH ARTICLE Source Type: research
A review of packaging ‐related studies in the context of household food waste: Drivers, solutions and avenues for future research
This review of primary consumer studies on household food waste and packaging from 2006 –2020 reveals an expanding and Eurocentric research landscape, where packaging is described as a driver and potential solution. Packaging drivers and solutions are presented for 28 food groups, with packaging categorised into the broad functions of communication, convenience, size and protection. Of the research opportunities identified, there is a particular need for household studies to focus more on packaging, with an effort to gather food-group-specific information. AbstractPackaging has the potential to reduce food waste and cont...
Source: Packaging Technology and Science - October 15, 2021 Category: Food Science Authors: Ruby Bo Yiu Chan Tags: REVIEW ARTICLE Source Type: research
Novel pineapple leaf fibre composites coating with antimicrobial compound as a potential food packaging
Polylactic acid (PLA) composite pineapple leaf fibre (PALF) biopolymer was developed and coated with crude supernatants isolated fromPediococcus pentosaceus containing nisin. This material coated with the crude extract was shown to inhibit the growth ofBacillus cereus,Salmonella enterica subsp. enterica serovar Typhimurium andEscherichia coli and minimize the number of the tested pathogens on coated material surfaces. This could be proposed as a potential food packaging material with its high melting temperature and resistance properties. AbstractBiodegradable packaging coated with antimicrobial compounds has emerged as a ...
Source: Packaging Technology and Science - October 14, 2021 Category: Food Science Authors: Tatsaporn Todhanakasem,
Sorawit Panjapiyakul,
Piyawit Koombhongse Tags: RESEARCH ARTICLE Source Type: research
Incorporation of organic acids turns classically brittle zein films into flexible antimicrobial packaging materials
This study aimed to turn classically brittle zein films into flexible antimicrobial ones by the use of lactic (LA), malic (MA) and tartaric acids (TA). The most effective plasticizer was LA (400% elongation at break [EB] at 4%), while MA (189% EB at 4.5%) and TA (68% EB at 5%) showed moderate and limited plasticizing effects, respectively. The LA- and MA-loaded films maintained their flexibility during 30-day storage at 4 °C or 25°C. Fourier transform infrared (FTIR) analysis suggested that the plasticization of LA and MA could be related to secondary structural changes in zein such as increased α-helix and random coils...
Source: Packaging Technology and Science - October 13, 2021 Category: Food Science Authors: G özde Seval Sözbilen,
Elif Çavdaroğlu,
Ahmet Yemenicioğlu Tags: RESEARCH ARTICLE Source Type: research
Experimental quantification of differences in damage due to in ‐plane tensile test and bending of paperboard
Two mechanical tests were performed to characterize creases of three different paperboards at six different creasing depths: 2-point folding and short-span in-plane tensile test. The results were normalized with the values for the uncreased boards, which gave the relative strength ratios: relative creasing strength at folding (RCS) and relative tensile strength (RTS). It was observed that both theRCS andRTS values exhibit a linear relation against normative shear strain. Creasing is an essential process to convert paperboards into packages since it enables folding along well-defined lines. The creasing process relies on pu...
Source: Packaging Technology and Science - October 4, 2021 Category: Food Science Authors: Gustav Marin,
Mikael Nyg årds,
Sören Östlund Tags: RESEARCH ARTICLE Source Type: research
Predicting creep lifetime performance in edgewise compression of containerboards and for stacked corrugated board boxes
Predicting how long time a corrugated board box can be stored with a constant load stacked on top of it without failing is an everyday challenge for a box designer. A high precision in predicting box lifetimes enables material optimization and, thus, a more efficient use of resources. This work presents a convenient way, including variability and reliability aspects, of predicting lifetimes for both containerboards and corrugated board boxes. AbstractPredicting how long time a corrugated board box can be stored with a constant load stacked on top of it without failing is an everyday challenge for a box designer. This is a ...
Source: Packaging Technology and Science - September 29, 2021 Category: Food Science Authors: Martin Holmvall Tags: RESEARCH ARTICLE Source Type: research
Coffee capsule impacts and recovery techniques: A literature review
The growing use of single-portion coffee is followed by a rapid increase in capsules which are a waste affected by the lack of effective solutions for their management and recycling. The innovation of this paper is the collection of the literature to study which are the most critical environmental aspects and which are the few approaches for recycling the materials that compose them. AbstractThe recently developing coffee market has been characterized by profound changes caused by new solutions and technologies for coffee preparation. The polylaminate materials that compose most popular capsules make them a type of waste t...
Source: Packaging Technology and Science - September 17, 2021 Category: Food Science Authors: Samuele Marinello,
Elia Balugani,
Rita Gamberini 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 - September 1, 2021 Category: Food Science Tags: ISSUE INFORMATION Source Type: research
Effects of poly(butylene adipate ‐co‐terephthalate)/TiO2 nanocomposite antimicrobial films on chilled pork quality
In this study, different packaging materials —commercially available polyethylene (PE) freezer bag, poly(butylene adipate-co-terephthalate) (PBAT) film and PBAT nanocomposite antimicrobial films—were tested for optimum cold storage (4 ± 1°C) of pork. The pork samples wrapped with the PBAT nanocomposite films showed significantly lower aerobic plate count (APC), sensory score decline, drip loss and water activity compared to the PE- or PBAT-wrapped samples after the same cold storage duration. In addition, PBAT nanocomposite films slowed the increase in pH value, and total volatile basic nitrogen (TVB-N) content of ...
Source: Packaging Technology and Science - August 10, 2021 Category: Food Science Authors: Ping Zhang,
Shuangling Luo,
De Gao Tags: RESEARCH ARTICLE Source Type: research
Issue Information
No abstract is available for this article. (Source: Packaging Technology and Science)
Source: Packaging Technology and Science - August 5, 2021 Category: Food Science Tags: ISSUE INFORMATION Source Type: research
Ingenuity in packaging maintains the quality of fresh fruits and vegetables in mixed cargo exported by sea
The additional packaging was found to be highly effective, especially for leafy vegetables, which is related to the prevention of water loss that is a particular advantage for transport by marine containers in which humidity is difficult to control. We recommend the use of additional packaging when exporting fruits and vegetables by sea, as a very low-risk and low-cost solution. AbstractGlobal agricultural exports are expected to increase in the future. Sea transportation facilitates the carrying of an incomparably large amount of cargo for a much lower cost than by air freight. However, sea transportation takes much longe...
Source: Packaging Technology and Science - July 14, 2021 Category: Food Science Authors: Atsushi Ikegaya,
Toru Kosugi,
Tomoyasu Toyoizumi,
Akihiko Nagafuji,
Shigehiro Yamazaki,
Eiko Arai Tags: RESEARCH ARTICLE Source Type: research
Silver nanoparticles as an active packaging ingredient and its toxicity
Silver nano toxicity and its applications in food packaging AbstractSilver nanoparticles are broad-spectrum antimicrobials which, in recent years, have gained much attention in food packaging. Nowadays, minimally processed foods are demanded by consumers with better quality and wholesomeness. Foods reach the consumer's table because of the packaging, which plays an essential function in protection, convenience, information and promotion. Safety due to conventional packaging can be improved with the help of antimicrobial agents by incorporation or coating. Silver being an excellent antimicrobial agent has been used in food ...
Source: Packaging Technology and Science - July 9, 2021 Category: Food Science Authors: Syed Sayeed Ahmad,
Owais Yousuf,
Rayees Ul Islam,
Kaiser Younis Tags: REVIEW ARTICLE Source Type: research
Investigation of antibacterial activity of polyvinyl alcohol packaging films composed of silver oxide nanoparticles, graphene oxide and tragacanth gum using Box –Behnken design
Silver oxide nanoparticles were synthesized using the precipitation method and incorporated in PVA film structure. The synthesized silver oxide/PVA film showed high antibacterial activity onS. aureus andE. coli and improved the mechanical, physical and thermal properties of PVA film. The present study aimed to develop an antibacterial packaging system based on biodegradable polyvinyl alcohol (PVA) polymer. Box –Behnken design was used to investigate silver oxide nanoparticles, graphene oxide and tragacanth gum as film additives to obtain maximum antibacterial activity againstStaphylococcus aureus andEscherichia coli....
Source: Packaging Technology and Science - July 8, 2021 Category: Food Science Authors: Shabnam Pourmoslemi,
Saeid Shokouhi,
Reza Mahjub Tags: RESEARCH ARTICLE Source Type: research
Synergistic effect of natural clinoptilolite with non ‐lethal repellents in anti‐rodent dry food packaging
In this study, the use of various non-lethal repellents and natural clinoptilolite in food packaging has been investigated. For this, capsicum oleoresin was used because of the burning sensation created by the mammals' mouths. Denatonium benzoate and denatonium saccharide were used because of their extremely bitter taste. Finally, natural clinoptilolite was used to absorb the smell of foods, and its synergistic effect was observed with repellents. The additives were mixed with polypropylene carrier and converted into anti-rodent masterbatches in a laboratory-type extruder. Then, packaging films were prepared by a cast film...
Source: Packaging Technology and Science - July 8, 2021 Category: Food Science Authors: Mert Y ücetürk,
Buket Kuru,
Mehmet Özgür Seydibeyoğlu Tags: RESEARCH ARTICLE Source Type: research
Issue Information
No abstract is available for this article. (Source: Packaging Technology and Science)
Source: Packaging Technology and Science - July 6, 2021 Category: Food Science Tags: ISSUE INFORMATION Source Type: research
