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Innovations in the food packaging market: active packaging
The requirements towards packaging and articles intended to come into contact with food are systematically growing. Due to the growing consumer interest in consumption of fresh products with extended shelf life and controlled quality, manufacturers have to provide modern and safe packaging. It is a challenge for the food packaging industry and also acts as a driving force for the development of new and improved concepts of technology packaging. It is in order to meet these needs that active packaging can be applied. This article presents a new generation of packaging, which allows to maintain and even improve the quality of the packaged product, which is an essential advantage particularly in the food industry. It is to this end that the role and the application of active packaging were discussed. Among the solutions belonging to the active packaging, there are oxygen and moisture scavengers, ethylene regulators, and antimicrobial packaging. Active packaging is an excellent solution for a wide range of applications in the food industry. The most important advantage resulting from their use is reduction in loss of food products due to extension of their shelf life. Active systems are the future direction for development of food packaging and their commercial success should be expected in the coming years. It will undoubtedly result from constantly improved technologies of their production and the knowledge about mechanisms of their functioning and the effectiveness of their operation in ensuring food safety accumulated by both producers and consumers over time.
Journal Article
An overview of paper and paper based food packaging materials: health safety and environmental concerns
Pulp and paper industry is one of the major sector in every country of the globe contributing not only to Gross Domestic Product but surprisingly to environmental pollution and health hazards also. Paper and paperboard based material is the one of the earliest and largest used packaging form for food products like milk and milk based products, beverages, dry powders, confectionary, bakery products etc. owing to its eco-friendly hallmark. Various toxic chemicals like printing inks, phthalates, surfactants, bleaching agents, hydrocarbons etc. are incorporated in the paper during its development process which leaches into the food chain during paper production, food consumption and recycling through water discharges. Recycling is considered the best option for replenishing the loss to environment but paper can be recycled maximum six to seven times and paper industry waste is very diverse in nature and composition. Various paper disposal methods like incineration, landfilling, pyrolysis and composting are available but their process optimization becomes a barrier. This review article aims at discussing in detail the use of paper and paper based packaging materials for food applications and painting a wide picture of various health and environmental issues related to the usage of paper and paper based packaging material in food industry. A brief comparison of the environmental aspects of paper production, recycling and its disposal options (incineration and land filling) had also been discussed.
Journal Article
Nano-innovations in food packaging : functions and applications
\"Nano-Innovations in Food Packaging: Functions and Applications presents an informative overview and the latest trends of nanotechnology-based packaging in the food industry, a rapidly advancing area with potential for the development of polymer nanocomposites for stronger, lighter, cheaper, more functional, and safer food packaging materials. This volume discusses the advances, functions, and applications of nanotechnology in food packaging as well as the important properties of polymer nanocomposite as packaging materials. Chapters address the major preparative methods and the varied quantitative and qualitative analytical techniques used. Other topics include nanofillers used for the design of active antimicrobial and antioxidant packaging systems, smart/intelligent nanocomposite packaging (including sensors, indicators, bar codes, and radiofrequency indicators), various natural and synthetic biopolymers available and their suitability to fabricate bionanocomposite food packaging, the role of nanotechnology in preserving and maintaining the odor and flavor of packed food, and nanotechnology-based edible packaging in the form of coatings and thin films. Importantly, the book also assesses the possible health and safety issues associated with the involvement of nanotechnology in food applications. The broad coverage included in Nano-Innovations in Food Packaging: Functions and Applications demonstrates the promising potential of nanotechnological solutions to the challenges of providing cost-effective, safe, and beneficial food packaging\"-- Provided by publisher.
BOOK
Nanofillers in Novel Food Packaging Systems and Their Toxicity Issues
Background: Environmental concerns about petroleum-based plastic packaging materials and the growing demand for food have inspired researchers and the food industry to develop food packaging with better food preservation and biodegradability. Nanocomposites consisting of nanofillers, and synthetic/biopolymers can be applied to improve the physiochemical and antimicrobial properties and sustainability of food packaging. Scope and approach: This review summarized the recent advances in nanofiller and their applications in improved food packaging systems (e.g., nanoclay, carbon nanotubes), active food packaging (e.g., silver nanoparticles (Ag NPs), zinc oxide nanoparticles (ZnO NPs)), intelligent food packaging, and degradable packaging (e.g., titanium dioxide nanoparticles (e.g., TiO2 NPs)). Additionally, the migration processes and related assessment methods for nanofillers were considered, as well as the use of nanofillers to reduce migration. The potential cytotoxicity and ecotoxicity of nanofillers were also reviewed. Key findings: The incorporation of nanofillers may increase Young’s modulus (YM) while decreasing the elongation at break (EAB) (y = −1.55x + 1.38, R2 = 0.128, r = −0.358, p = 0.018) and decreasing the water vapor (WVP) and oxygen permeability (OP) (y = 0.30x − 0.57, R2 = 0.039, r = 0.197, p = 0.065). Meanwhile, the addition of metal-based NPs could also extend the shelf-life of food products by lowering lipid oxidation by an average of approx. 350.74% and weight loss by approx. 28.39% during the longest storage period, and significantly increasing antibacterial efficacy against S. aureus compared to the neat polymer films (p = 0.034). Moreover, the migration process of nanofillers may be negligible but still requires further research. Additionally, the ecotoxicity of nanofillers is unclear, as the final distribution of nanocomposites in the environment is unknown. Conclusions: Nanotechnology helps to overcome the challenges associated with traditional packaging materials. Strong regulatory frameworks and safety standards are needed to ensure the appropriate use of nanocomposites. There is also a need to explore how to realize the economic and technical requirements for large-scale implementation of nanocomposite technologies.
Journal Article
Application of Reinforced ZnO Nanoparticle-Incorporated Gelatin Bionanocomposite Film with Chitosan Nanofiber for Packaging of Chicken Fillet and Cheese as Food Models
The food packaging industry has shown increasing attention toward biodegradable active packaging because of consumer demand for the extended shelf life of food products, as well as environmental concerns. In this study, the gelatin-based nanocomposite containing chitosan nanofiber (CHINF) and ZnO nanoparticles (ZnONPs) were fabricated and characterized by SEM analysis. The fabricated nanocomposite film revealed high antibacterial activity against foodborne pathogenic bacteria. To assess the efficiency of this bionanocomposite film for food packaging, chicken fillet and cheese was selected as food models. The results showed that the wrapping with nanocomposite film significantly (
p
< 0.05) decreased the growth of inoculation bacteria in chicken fillet and cheese samples. The changes in pH values and color parameters in chicken fillet and cheese samples were controlled by wrapping with nanocomposite film during storage time. At the end of 12-day storage, the weight loss of the wrapped chicken fillet and cheese samples with nanocomposite were 18.91 ± 1.96 and 36.11 ± 3.74%, respectively. In addition, the organoleptic characteristics of wrapped chicken fillet and cheese samples with nanocomposite film were acceptable until the end of storage. In conclusion, the fabricated nanocomposite can be suggested as a suitable packaging material for poultry meat and cheese to improve their shelf life and quality.
Journal Article
Biopolymer-Based Sustainable Food Packaging Materials: Challenges, Solutions, and Applications
Biopolymer-based packaging materials have become of greater interest to the world due to their biodegradability, renewability, and biocompatibility. In recent years, numerous biopolymers—such as starch, chitosan, carrageenan, polylactic acid, etc.—have been investigated for their potential application in food packaging. Reinforcement agents such as nanofillers and active agents improve the properties of the biopolymers, making them suitable for active and intelligent packaging. Some of the packaging materials, e.g., cellulose, starch, polylactic acid, and polybutylene adipate terephthalate, are currently used in the packaging industry. The trend of using biopolymers in the packaging industry has increased immensely; therefore, many legislations have been approved by various organizations. This review article describes various challenges and possible solutions associated with food packaging materials. It covers a wide range of biopolymers used in food packaging and the limitations of using them in their pure form. Finally, a SWOT analysis is presented for biopolymers, and the future trends are discussed. Biopolymers are eco-friendly, biodegradable, nontoxic, renewable, and biocompatible alternatives to synthetic packaging materials. Research shows that biopolymer-based packaging materials are of great essence in combined form, and further studies are needed for them to be used as an alternative packaging material.
Journal Article
Biopolymers-Based Materials Containing Silver Nanoparticles as Active Packaging for Food Applications–A Review
Packaging is an integral part of food products, allowing the preservation of their quality. It plays an important role, protecting the packed product from external conditions, maintaining food quality, and improving properties of the packaged food during storage. Nevertheless, commonly used packaging based on synthetic non-biodegradable polymers causes serious environmental pollution. Consequently, numerous recent studies have focused on the development of biodegradable packaging materials based on biopolymers. In addition, biopolymers may be classified as active packaging materials, since they have the ability to carry different active substances. This review presents the latest updates on the use of silver nanoparticles in packaging materials based on biopolymers. Silver nanoparticles have become an interesting component of biodegradable biopolymers, mainly due to their antimicrobial properties that allow the development of active food packaging materials to prolong the shelf life of food products. Furthermore, incorporation of silver nanoparticles into biopolymers may lead to the development of materials with improved physical-mechanical properties.
Journal Article