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Packaging design
The third volume in this series is on packaging design and features carefully selected products that showcase the innovative use of a particular material. The book focuses on specific categories of packaging sustainable packaging, functional forms, dispensing systems, advanced protection, interactive and mass craft. Seven specially commissioned visual narratives are included. The extensive illustrated materials directory contains detailed information on over 100 materials.
Book
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
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
Reinforced cassava starch based edible film incorporated with essential oil and sodium bentonite nanoclay as food packaging material
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 (106 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.
Journal Article
Micro Crystalline Bamboo Cellulose Based Seaweed Biodegradable Composite Films for Sustainable Packaging Material
This study is aimed to fabricate and characterize the seaweed- biodegradable films incorporated with varying concentrations of microcrystalline cellulose (MCC) which was extracted from two bamboo sources: Schizostachyum brachycladum (BLMCC) and Gigantochloa scortechinii (BSMCC). Pure biodegradable seaweed film was directly fabricated from red seaweed (Kappaphycus alvarezii). In this demonstrated work, commercial MCC (CMCC), BLMCC and BSMCC were used to reinforce the pure seaweed bio-degradable film at different loading concentrations (0, 1, 3, 5, 7, 10 and 15%) based on the dried-weight of seaweed, for packaging applications. There was substantial improvement in the tensile strength and contact angle values while reduction in the water vapor permeability and elongation at break values with the incorporation of the CMCC, BLMCC and BSMCC into the seaweed pure film matrix, which is highly desirable for the packaging material in the current scenario. The morphology of the fabricated films confirmed that there was good dispersion of the 7% of CMCC, 5% of BLMCC and 3% of BSMCC in the pure seaweed films, which resulted in the enhanced mechanical properties. So far, this is the first report on the microcrystalline cellulose based seaweed films with excellent mechanical properties, which makes them suitable for packaging application. The demonstrated work proved that both BSMCC and BLMCC based seaweed composite films have the huge potential to be used as biodegradable packaging material for wide range of applications.Graphical Abstract
Journal Article
Preparation and Characterization of Chitosan/Gelatin-Based Active Food Packaging Films Containing Apple Peel Nanoparticles
Bio-based active food packaging containing natural antioxidants has gaining great attention these days. The food industry resulted in huge amount of waste rich in natural antioxidant and utilization of these wastes is very important from environmental viewpoint. In this study, apple peel was used to produce apple peel nanoparticles and later, chitosan (CS) and gelatin (G) based novel functional films were successfully fabricated. The prepared films were characterized for their structure, potential interaction and thermal stability. In addition, tensile strength and physical properties were also determined. Scanning electron microscopy (SEM) results revealed that higher concentration of apple peel ethanolic extract (APEE) triggered the sintering of nanoparticles within the films. The data of Fourier transform-infrared spectroscopy (FT-IR) and thermo-gravimetric analysis (TGA) revealed that the presence of apple peel related compounds in the films resulted decrease in availability of hydroxyl groups within the polymer matrix. The addition of APEE into CS/G significantly enhanced the physical properties of the film by increasing its thickness while solubility, swelling ratio, and water vapor permeability were decreased. It could be inferred that CS/G-APEE films exhibited good antioxidant properties, indicating that it could be developed as a bio-nanocomposite food packaging material for the food industry.
Journal Article
Identification of intentionally and non-intentionally added substances in plastic packaging materials and their migration into food products
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.
Journal Article
Polyvinyl Alcohol (PVA)/Starch Bioactive Packaging Film Enriched with Antioxidants from Spent Coffee Ground and Citric Acid
The bioactive packaging polyvinyl alcohol (PVA)/starch films were prepared by incorporating combined antioxidant agents i.e. extracted spent coffee ground (ex-SCG) and citric acid. Effect of citric acid content on chemical compatibility, releasing of antioxidant, antibacterial activities, and physical and mechanical properties of PVA/starch incorporated ex-SCG (PSt-E) films was studied. The results of ATR-FTIR spectra showed that antioxidant agents of ex-SCG can penetrate into the film and the ester bond of blended films by citric acid was also observed. The presence of ex-SCG increased efficiency of antioxidant release and antimicrobial activity. The PSt-E film incorporated 30 wt% citric acid showed minimum inhibitory concentration against Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus). The incorporation of ex-SCG and citric acid into film showed a synergistic effect on antibacterial activity. The water resistance and kinetic moisture sorption improved with incorporation of citric acid. The tensile strength and biodegradability of samples were in range of 5.63–7.44 MPa and 65.28–86.64%, respectively. Based on this study, PSt-E film incorporated 30 wt% citric acid can be applied as novel food packaging materials.
Journal Article
Use of Alginates as Food Packaging Materials
Packaging mainly functions by protecting and preserving its contents. In the case of food packaging, the package protects the contained food product from (i) physical/mechanical damage; (ii) physico-chemical changes due to the effect of light, oxygen, moisture and odors; and (iii) biological changes due to the presence of microorganisms and pests; all the above parameters result in the reduction in product quality and safety. Due to the negative impact of synthetic packaging materials on the environment, research organizations as well as the food industry are currently exploring the possibility of using biodegradable and renewable materials deriving from natural sources. Such biopolymers include: proteins (whey proteins, wheat, corn and soy proteins, gelatin), lipid derivatives (waxes, acetylated triglycerides) and carbohydrates (starch, cellulose and its derivatives, carrageenan, pectin, chitosan, alginates) used in food packaging applications. Alginates are natural hydrophilic polysaccharide biopolymers mainly extracted from marine brown algae. In the form of films or coatings, they exhibit: good film-forming properties, low permeability to O2 and vapors, flexibility, water solubility and gloss while being tasteless and odorless. When combined with additives such as organic acids, essential oils, plant extracts, bacteriocins and nanomaterials, they contribute to the retention of moisture, reduction in shrinkage, retardation of oxidation, inhibition of color and texture degradation, reduction in microbial load, enhancement of sensory acceptability and minimization of cooking losses. Alginates were initially used as a coating for perishable fresh fruits and vegetables to control respiration rate, but can be applied to a wide range of foods, such as meat, poultry, seafood and cheese products, resulting in the extension of product shelf life. When used as part of the principle of active, intelligent and green packaging technologies, alginates can work synergistically to yield a multi-function food packaging system comprising the ultimate goal of food packaging technology.
Journal Article
Advanced Packaging Techniques—A Mini-Review of 3D Printing Potential
Packaging and packaging technology constitute a pivotal industry deeply intertwined with our daily lives and prevalent in various settings, including grocery stores, supermarkets, restaurants, and pharmacies. The industry is constantly evolving thanks to technological advances. This article delves into the dynamic landscape of 3D printing in packaging, exploring its profound implications and potential. While this article highlights the advantages of traditional packaging approaches, it also highlights the many benefits of 3D printing technology. It describes how 3D printing enables personalization, rapid prototyping, and low-cost production, streamlining packaging design and manufacturing processes. Offering innovative solutions in design, functionality, and accessibility, the potential of 3D printing in packaging is promising.
Journal Article