Migration of catalyst elements from polyethylene terephthalate bottles into food simulants and mineral water under short ‐ and long‐term conditions
In this study, migration behaviour of five elements (Ge, Ti, Sb, Co and P) used as catalysts, bluing agents and stabilizers during manufacturing from PET into beverages were assessed. Migration tests were performed on eight unused PET bottles under various conditions (food simulants: distilled water, 4% acetic acid and 50% ethanol; time: 10 days to 24 months; temperature: 25–60°C). The migration levels of two catalyst elements (Ge and Sb) under these conditions were 0.12–31.9 and<0.1 –1.8, respectively, whereas Ti, Co and P were not detected (<2,<0.1 and<20 μg/L, respectively). The results showed...
Source: Packaging Technology and Science - February 8, 2024 Category: Food Science Authors: Eri Kishi,
Asako Ozaki,
Tomoko Ooshima,
Yutaka Abe,
Motoh Mutsuga,
Yukihiko Yamaguchi,
Tetsuo Yamano Tags: RESEARCH ARTICLE Source Type: research
Mechanical and gas permeability properties of poly(L ‐lactic acid)–based films and their application in fresh produce preservation—Review
Thrust:1. Summarising the mechanical and permeability properties of composite films developed by the incorporation of toughness reinforcing agents into the PLLA matrix.2. Elaborating on studies of the preservation effect of PLLA composite films on fresh fruits and vegetables. AbstractPlastics have remained the best choice for fruit and vegetable packaging due to their exceptional transparency, flexibility, optional good barrier and cost-effectiveness. However, a large number of plastics end up in the environment after serving their intended purpose and persist there for centuries. Since worldwide attention to environmental...
Source: Packaging Technology and Science - February 4, 2024 Category: Food Science Authors: Xueyan Yun,
Linze Liu,
Jian Hu,
Tao Sun,
Jiatao Zhang,
Tungalag Dong Tags: REVIEW ARTICLE Source Type: research
Consumer experiences and perception with reclosable pharmaceutical child resistant closures in Ghana, West Africa
In conclusion, consumers oppose changing the design of CRCs but advocate for better opening instructions and pharmacist education for correct use. (Source: Packaging Technology and Science)
Source: Packaging Technology and Science - January 26, 2024 Category: Food Science Authors: Samuel Ofosu,
Kojo Agyapong Afrifah,
Laura Bix Tags: RESEARCH ARTICLE Source Type: research
Preparation and properties of antibacterial food ‐preservative paper incorporating ceramic pigments
This study was prepared the antibacterial food-preservative paper incorporating ceramic pigments. The composite papermaking pigment was prepared by coating silver onto red ceramic powder using the electroless plating method. The antibacterial food-preservative paper preserved the freshness of the spinach and was shown to inhibit the growth ofS. aureus andE. coli by>99%. AbstractAg@ceramic composite papermaking pigment was prepared by coating silver onto red ceramic powder using the electroless plating method. SEM and XRD showed that the ceramic pigments have a porous crystalline structure and that silver particles h...
Source: Packaging Technology and Science - January 26, 2024 Category: Food Science Authors: Dongyan Lu,
Yuping Ning,
Xiangyao Liu,
Shixue Ren,
Baoxin Ni,
Yang Song,
Jian Li,
Zhiqiang Li,
Wenbo Liu Tags: RESEARCH ARTICLE Source Type: research
White ‐button mushroom storage in trays with layerings of chitosan and turmeric
Mushrooms are highly perishable, but active packaging might be an alternative to extend their shelf life. In this work, chitosan films with and without turmeric were used to layer polystyrene storage trays. Microbiological contamination was 2 log CFU g−1 lower with active films, evidencing the bactericidal capability of chitosan strengthened by turmeric. Quality parameters, polyphenols and respiration rates were not influenced by the use of active packaging. AbstractWhite-button mushrooms (Agaricus bisporus) are short-lived commodities and preserving freshness and quality poses significant challenges. Considering active ...
Source: Packaging Technology and Science - January 13, 2024 Category: Food Science Authors: Maria Lidia de Oliveira Mariano Pilger,
Suse Botelho da Silva,
Lauri Louren ço Radunz,
Renar João Bender Tags: RESEARCH ARTICLE Source Type: research
Review on functionalized pectin films for active food packaging
This review article focuses on pectin films for active packaging. The review emphasizes on sources of pectin, methods of development of pectin-based films, detailed summary on the types of bio-active agents and their incorporation on pectin films, analysing their impact on the film properties and its applications for food packaging. AbstractOwing to environmental distresses and growing demands for food safety, biopolymers have found noble applications in food packaging films as they are biodegradable, biocompatible and non-toxic. Pectin, polysaccharide based biomass was considered a promising substrate in fabricating polym...
Source: Packaging Technology and Science - January 12, 2024 Category: Food Science Authors: Anantha Janani Vellaisamy Singaram,
Srisowmeya Guruchandran,
Nandhini Devi Ganesan Tags: REVIEW ARTICLE Source Type: research
Deliquescence ‐induced release of ethyl formate and chlorine dioxide from their precursors‐loaded sachets for in‐package fumigation of spotted wing drosophila (Drosophila suzukii Matsumura)
This study explored ethyl formate (EF) and chlorine dioxide (ClO2) as environmentally friendly alternatives to methyl bromide fumigation. Moisture-activated sachets containing EF or ClO2 precursors, citric acid, and a salt carrier were developed, which release fumigants at elevated humidity conditions. These sachets were effective against various life stages of spotted wing drosophila —a model surrogate insect pest. This study highlighted the potential of EF and ClO2 sachets for safe in-packaging fumigation in produce pest control. AbstractThe toxicity and environmental concerns of methyl bromide (MB) have been a signifi...
Source: Packaging Technology and Science - January 10, 2024 Category: Food Science Authors: Amr Zaitoon,
Ayesha Jabeen,
Singam Suranjoy Singh,
Cynthia Scott ‐Dupree,
Loong‐Tak Lim 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 - January 8, 2024 Category: Food Science Tags: ISSUE INFORMATION Source Type: research
Effects of carbon dioxide concentration in modified atmosphere packaging on the shelf life and quality criteria of whole wheat bread during storage
This study aimed to determine the effects of carbon dioxide concentration in modified atmosphere packaging (MAP) on the quality criteria and shelf life of whole wheat flour bread. Four different concentrations of CO2 and N2 gases (30% CO2 + 70% N2, 50% CO2 + 50% N2, 70% CO2:30% N2 and 100% CO2) were applied to the bread samples, which were packaged with PA/EVOH/LDPE (polyamide/ethylene vinyl alcohol/low-density polyethylene). The samples were stored at room temperature (25 °C ± 1°C) for 13 days. The control group was packaged using BOPP (bi-oriented polypropylene) under atmospheric air as in traditional cu...
Source: Packaging Technology and Science - December 27, 2023 Category: Food Science Authors: Farnaz Naserifar,
Asli Sahiner,
Ozlem Kizilirmak Esmer Tags: RESEARCH ARTICLE Source Type: research
Utilization of perforated zipper ‐lock packaging bags to improve the quality of stem‐on and stem‐free ‘Chelan’ and ‘Lapins’ sweet cherries during the storage and marketing periods
Reducing the commercial zipper-lock bags' perforation ratio from 2% to 0.5% or 0.05% improves the quality of stem-on and stem-free ‘Chelan’ and ‘Lapins’ cherries during the storage and marketing periods. The use of 0.05% perforation ratio bags results in an increase in decay incidence after shelf life. AbstractIn the current domestic market, improper packaging systems cause a significant amount of food loss and waste of sweet cherry fruit from the packinghouse to the table. The purpose of this study was to assess whether reducing the commercial zipper-lock bags' perforation ratio (PR) from 2% to 0.5% or 0.05% had t...
Source: Packaging Technology and Science - December 27, 2023 Category: Food Science Authors: Huanhuan Zhi,
Huimin Dai,
Rachel Leisso,
Yu Dong Tags: RESEARCH ARTICLE Source Type: research
Investigation and mechanism of headspace corrosion in metal cans filled chicken noodle soup
This study investigated how volatile compounds in the headspace of canned and retorted chicken soup caused corrosion in the metallic package. Chicken soups packaged in glass jars and plastic pouches were used as controls. The results showed that sulphur-containing compounds were mainly associated with the initiation of corrosion in the tested samples. These compounds attacked the protective polymeric coating in the cans and created avenues for electrolytes in the soup to react with and cause corrosion in the metal. AbstractThis study demonstrated a method to investigate corrosion formation in the headspace of canned chicke...
Source: Packaging Technology and Science - December 20, 2023 Category: Food Science Authors: Yajun Wu,
Ken Ruffley,
Melvin A. Pascall Tags: RESEARCH ARTICLE Source Type: research
Development of biodegradable coatings by the incorporation of essential oils derived from food waste: A new sustainable packaging approach
Incorporation of essential oils into biodegradable coatings and their packaging applications is elaborated in the graphical abstract. AbstractPackaging serves as a pivotal component in addressing food losses by extending the shelf life and preserving the quality of both raw and processed food products. Nevertheless, conventional plastic packaging has substantial environmental drawbacks due to its non-biodegradable nature and the inclusion of potentially harmful chemical components. As a result, there is a global shift toward biodegradable packaging obtained from natural sources as a more environmentally friendly and sustai...
Source: Packaging Technology and Science - December 14, 2023 Category: Food Science Authors: Samran Khalid,
Muhammad Naeem,
Muhammad Talha,
Syed Ali Hassan,
Aman Ali,
Abid Aslam Maan,
Zuhaib F. Bhat,
Rana Muhammad Aadil 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 - December 12, 2023 Category: Food Science Tags: ISSUE INFORMATION Source Type: research
Barrier, converting, and tray ‐forming properties of paperboard packaging materials coated with waterborne dispersions
Dispersion coatings can provide barrier properties similar to PET-coated paperboard with lower dry coat grammage. Aqueous dispersion coatings can be heat-sealed at temperatures as low as 80 °C. Creasing showed negligible effect on coat integrity. Paperboard humidity content is crucial to determine the blocking tendency of the coatings. Thin coatings suffer from stresses occurring during tray formation. AbstractIn this work, different food-contact experimental and commercial aqueous polymeric dispersions were applied to paperboard via rod coating technology to achieve<5% non-cellulosic content. Barrier (water, moisture ...
Source: Packaging Technology and Science - December 6, 2023 Category: Food Science Authors: Andrea Marinelli,
Johanna Lyytik äinen,
Panu Tanninen,
Barbara Del Curto,
Ville Leminen Tags: RESEARCH ARTICLE Source Type: research
Study of extractables and leachables of non ‐polyvinyl chloride soft infusion bags from different batches by analytical assessment threshold screening
This study utilized ultra-high-performance liquid chromatography combined with quadrupole time-of-flight mass spectrometry and gas chromatography –mass spectrometry techniques to analyze multiple batches of non-polyvinyl chloride (PVC) soft bags exposed to three extractants. Multivariate statistics were used to identify extractable changes between batches and performed a risk assessment. AbstractThis study utilized ultra-high-performance liquid chromatography combined with quadrupole time-of-flight mass spectrometry and gas chromatography –mass spectrometry techniques to analyze multiple batches of non-polyvinyl chlori...
Source: Packaging Technology and Science - December 5, 2023 Category: Food Science Authors: Zheng Lu,
Xuechun Sun,
Augustine Atta Debraha,
Zhenxia Du Tags: RESEARCH ARTICLE Source Type: research
