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Demircan B, Velioglu YS. Revolutionizing single-use food packaging: a comprehensive review of heat-sealable, water-soluble, and edible pouches, sachets, bags, or packets. Crit Rev Food Sci Nutr 2023:1-21. [PMID: 38117069 DOI: 10.1080/10408398.2023.2295433] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2023]
Abstract
Edible food packaging has emerged as a critical focal point in the discourse on sustainability, prompting the development of innovative solutions, notably in the realm of edible pouches. Often denoted as sachets, bags, or packets, these distinct designs have garnered attention owing to their water-soluble and heat-sealable attributes, tailored explicitly for single-use applications encompassing oils, instant or dry foods, and analogous products. While extant literature extensively addresses diverse facets of edible films, this review addresses a conspicuous void by presenting a consolidated and specialized overview dedicated to the intricate domain of edible pouches. Through a meticulous synthesis of current research, we aim to illuminate the trajectory of advancements made thus far, delving into critical aspects, including materials, production techniques, functional attributes, consumer perceptions, and regulatory considerations. By furnishing a comprehensive perspective on the potential, challenges, and opportunities inherent in edible pouches, our overarching aim is to stimulate collaborative endeavors in research, innovation, and exploration. In doing so, we aspire to catalyze the broader adoption of sustainable packaging solutions tailored to the exigencies of single-use applications.
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Affiliation(s)
- Bahar Demircan
- Department of Food Engineering, Ankara University, Ankara, Turkey
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Yuan S, Zhang Y, Xie Y, Guo Y, Cheng Y, Qian H, Liu Z, Shen J, Yao W. Scalping of aroma compounds from food simulants into polyethylene terephthalate laminated steel. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:3761-3768. [PMID: 30637757 DOI: 10.1002/jsfa.9590] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/27/2017] [Revised: 01/02/2019] [Accepted: 01/08/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND Aroma scalping is a very common problem and can affect the sensory quality of packaged food. To study the aroma scalping characteristics of polyethylene terephthalate laminated steel (PET-LS), the sorption kinetics of six common aroma compounds (2-pentanone, 2-heptanone, hexanal, citral, butyl acetate, isopentyl acetate) in foods were assessed for drawn-redrawn cans made with PET-LS. RESULTS Storage temperature and initial concentration were proved as important factors to affect compound sorption and diffusion for flavors. The correlation between logarithm of equilibrium absorption ln M∞ and reciprocal of absolute temperature 1/T showed good linear relationship (R2 = 0.9380-0.9998) at 4 °C, 20 °C and 50 °C, and the M∞ obtained by the experiment was very close to the predicted value at 37 °C. At low initial concentration (below 500 µL L-1 ), the absorption capacity and initial concentration showed a slow linear growth trend, whereas there was a rapid change at high initial concentration. The values of diffusion coefficient D were on the order of 10-11 -10-12 m2 day-1 , which were lower than reported for other polymer materials (linear low-density polyethylene, polybutylene succinate, polylactic acid). CONCLUSION The equilibrium absorption amount of each flavor component was dependent on the temperature under the same concentration (500 µL L-1 ). The Fickian diffusion model was used for fitting the experimental kinetics values satisfactorily (R2 = 0.9158-0.9885). © 2019 Society of Chemical Industry.
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Affiliation(s)
- Shaofeng Yuan
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- Joint International Research Laboratory of Food Safety, Jiangnan University, Wuxi, China
| | - Yichi Zhang
- Economics and Management School, Wuhan University, Wuhan, China
| | - Yunfei Xie
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- Joint International Research Laboratory of Food Safety, Jiangnan University, Wuxi, China
| | - Yahui Guo
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- Joint International Research Laboratory of Food Safety, Jiangnan University, Wuxi, China
| | - Yuliang Cheng
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- Joint International Research Laboratory of Food Safety, Jiangnan University, Wuxi, China
| | - He Qian
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- Joint International Research Laboratory of Food Safety, Jiangnan University, Wuxi, China
| | - Zhigang Liu
- School of Mechanical Engineering, Jiangnan University, Wuxi, China
| | - Junjie Shen
- Suzhou Hycan Holdings Co., Ltd, Suzhou, China
| | - Weirong Yao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- Joint International Research Laboratory of Food Safety, Jiangnan University, Wuxi, China
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Li B. Determination of the mass transport properties of chemical additives in polypropylene material/simulated food system. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2019; 36:625-637. [PMID: 30900953 DOI: 10.1080/19440049.2019.1569266] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Abstract
The mass transport process (migration) of five additives from three different types of polypropylene (PP) films into selected food simulants was studied. The migration tests were carried out at different time-temperature conditions, and the concentration of additives in polymer matrix and food simulants were analysed by high-performance liquid chromatography (HPLC). With all data, the mass transport properties for migration kinetics (partition and diffusion coefficients) were determined. Results showed that the partition coefficient was affected significantly by the temperature and simulants' properties, whereas little affected by the types of PP film and molecular weight of substance. The polarity, structure and shape of substances can also have an influence in their partition between the polymer matrix and food simulants. Additionally, comparison results between the experimental diffusion coefficients and the calculated values by Piringer model suggested that the current migration model with the default modelling parameters for PP does not describe realistically the diffusion coefficients of additives. The calculated diffusion coefficients were greater than the experimental values, as a consequence, the migration of chemical additives will be overestimated. For more realistic migration calculations, more accurate modelling parameters in Piringer model should be established and the effect of food on migration should be high interest in future work.
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Affiliation(s)
- Bo Li
- a College of Food and Bioengineering , Zhengzhou University of Light Industry , Zhengzhou , China.,b Henan Collaborative Innovation Center for Food Production and safety , Zhengzhou , China.,c Henan Key Laboratory of Cold Chain Food Quality and Safety Control , Zhengzhou , China
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Barrier properties and mechanical strength of bio-renewable, heat-sealable films based on gelatin, glycerol and soybean oil for sustainable food packaging. REACT FUNCT POLYM 2018. [DOI: 10.1016/j.reactfunctpolym.2018.02.001] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Gavriil G, Kanavouras A, Coutelieris FA. Food-packaging migration models: A critical discussion. Crit Rev Food Sci Nutr 2017; 58:2262-2272. [PMID: 28613928 DOI: 10.1080/10408398.2017.1317630] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
The widely accepted and used migration models that describe the mass transport from polymeric packaging material to food and food simulants are confirmed here. A critical review of the most accepted models is presented in detail. Their main advantages and weak points, regarding their predictive accuracy, are discussed and weighted toward their usage extensiveness. By identifying the specific areas where using such models may not provide a strong correlation between theoretical and actual results, this work also aims in outlining some particular directions regarding further research on food - packaging interactions.
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Affiliation(s)
- Gavriil Gavriil
- a Department of Environmental & Natural Resources Management, School of Engineering , University of Patras , 2 Seferi Str., GR-30100 Agrinio , Greece
| | - Antonis Kanavouras
- b Department of Food Science and Human Nutrition , Agricultural University of Athens , 55 Iera Odos Str., GR-11855 , Athens , Greece
| | - Frank A Coutelieris
- a Department of Environmental & Natural Resources Management, School of Engineering , University of Patras , 2 Seferi Str., GR-30100 Agrinio , Greece
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Lee JK, Yao SX, Li G, Jun MBG, Lee PC. Measurement Methods for Solubility and Diffusivity of Gases and Supercritical Fluids in Polymers and Its Applications. POLYM REV 2017. [DOI: 10.1080/15583724.2017.1329209] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Jason K. Lee
- Department of Mechanical Engineering, University of Victoria, Victoria, BC, Canada
| | - Selina X. Yao
- Department of Mechanical Engineering, University of Vermont, Burlington, Vermont, USA
| | | | - Martin B. G. Jun
- Department of Mechanical Engineering, University of Victoria, Victoria, BC, Canada
| | - Patrick C. Lee
- Department of Mechanical Engineering, University of Vermont, Burlington, Vermont, USA
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Leelaphiwat P, Harte JB, Auras RA, Ong PK, Chonhenchob V. Effects of packaging materials on the aroma stability of Thai 'tom yam' seasoning powder as determined by descriptive sensory analysis and gas chromatography-mass spectrometry. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:1854-1860. [PMID: 27507120 DOI: 10.1002/jsfa.7986] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/24/2016] [Revised: 07/14/2016] [Accepted: 08/07/2016] [Indexed: 06/06/2023]
Abstract
BACKGROUND Changes in the aroma characteristics of Thai 'tom yam' seasoning powder, containing lemongrass, galangal and kaffir lime leaf, as affected by different packaging materials were assessed using quantitative descriptive analysis (QDA) and gas chromatography-mass spectrometry (GC-MS). The descriptive aroma attributes for lemongrass, galangal and kaffir lime leaf powders were developed by the QDA panel. The mixed herb and spice seasoning powder was kept in glass jars closed with different packaging materials (Nylon 6, polyethylene terephthalate (PET) and polylactic acid (PLA)) stored at 38 °C (accelerated storage condition), and evaluated by the trained QDA panel during storage for 49 days. RESULTS The descriptive words for Thai 'tom yam' seasoning powder developed by the trained panelists were lemongrass, vinegary and leafy for lemongrass, galangal and kaffir lime leaf dried powder, respectively. The aroma intensities significantly (P ≤ 0.05) decreased with increased storage time. However, the intensity scores for aroma attributes were not significantly (P > 0.05) different among the packaging materials studied. The major components in Thai 'tom yam' seasoning powder, quantified by GC-MS, were estragole, bicyclo[3.1.1]heptane, β-bisabolene, benzoic acid and 2-ethylhexyl salicylate. The concentrations of major aroma compounds significantly (P ≤ 0.05) decreased with storage time. CONCLUSION Aroma stability of Thai 'tom yam' powder can be determined by descriptive sensory evaluation and GC-MS analysis. Nylon, PET and PLA exhibited similar aroma barrier properties against key aroma compounds in Thai 'tom yam'. This information can be used for prediction of aroma loss through packaging materials during storage of Thai 'tom yam'. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Pattarin Leelaphiwat
- Department of Packaging and Materials Technology, Kasetsart University, Bangkok, 10900, Thailand
| | - Janice B Harte
- Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI, 48824, USA
| | - Rafael A Auras
- School of Packaging, Michigan State University, East Lansing, MI, 48824, USA
| | - Peter Kc Ong
- Food Science and Technology Programme, National University of Singapore, Singapore, 117542
- KH Roberts Pte Ltd, Singapore, 627948
| | - Vanee Chonhenchob
- Department of Packaging and Materials Technology, Kasetsart University, Bangkok, 10900, Thailand
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Li B, Wang ZW, Lin QB, Hu CY. Molecular dynamics simulation of three plastic additives' diffusion in polyethylene terephthalate. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2017; 34:1086-1099. [PMID: 28346078 DOI: 10.1080/19440049.2017.1310398] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
Accurate diffusion coefficient data of additives in a polymer are of paramount importance for estimating the migration of the additives over time. This paper shows how this diffusion coefficient can be estimated for three plastic additives [2-(2'-hydroxy-5'-methylphenyl) (UV-P), 2,6-di-tert-butyl-4-methylphenol (BHT) and di-(2-ethylhexyl) phthalate (DEHP)] in polyethylene terephthalate (PET) using the molecular dynamics (MD) simulation method. MD simulations were performed at temperatures of 293-433 K. The diffusion coefficient was calculated through the Einstein relationship connecting the data of mean-square displacement at different times. Comparison of the diffusion coefficients simulated by the MD simulation technique, predicted by the Piringer model and experiments, showed that, except for a few samples, the MD-simulated values were in agreement with the experimental values within one order of magnitude. Furthermore, the diffusion process for additives is discussed in detail, and four factors - the interaction energy between additive molecules and PET, fractional free volume, molecular shape and size, and self-diffusion of the polymer - are proposed to illustrate the microscopic diffusion mechanism. The movement trajectories of additives in PET cell models suggested that the additive molecules oscillate slowly rather than hopping for a long time. Occasionally, when a sufficiently large hole was created adjacently, the molecule could undergo spatial motion by jumping into the free-volume hole and consequently start a continuous oscillation and hop. The results indicate that MD simulation is a useful approach for predicting the microstructure and diffusion coefficient of plastic additives, and help to estimate the migration level of additives from PET packaging.
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Affiliation(s)
- Bo Li
- a Packaging Engineering Institute , Jinan University , Zhuhai , China.,b Key Laboratory of Product Packaging and Logistics of Guangdong Higher Education Institutes , Jinan University , Zhuhai , China.,c Zhuhai Key Laboratory of Product Packaging and Logistics , Jinan University , Zhuhai , China
| | - Zhi-Wei Wang
- a Packaging Engineering Institute , Jinan University , Zhuhai , China.,b Key Laboratory of Product Packaging and Logistics of Guangdong Higher Education Institutes , Jinan University , Zhuhai , China.,c Zhuhai Key Laboratory of Product Packaging and Logistics , Jinan University , Zhuhai , China
| | - Qin-Bao Lin
- a Packaging Engineering Institute , Jinan University , Zhuhai , China.,b Key Laboratory of Product Packaging and Logistics of Guangdong Higher Education Institutes , Jinan University , Zhuhai , China.,c Zhuhai Key Laboratory of Product Packaging and Logistics , Jinan University , Zhuhai , China
| | - Chang-Ying Hu
- b Key Laboratory of Product Packaging and Logistics of Guangdong Higher Education Institutes , Jinan University , Zhuhai , China.,c Zhuhai Key Laboratory of Product Packaging and Logistics , Jinan University , Zhuhai , China.,d Department of Food Science and Engineering , Jinan University , Guangzhou , China
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Dutta S, Lefort R, Morineau D, Mhanna R, Merdrignac-Conanec O, Saint-Jalmes A, Leclercq T. Thermodynamics of binary gas adsorption in nanopores. Phys Chem Chem Phys 2016; 18:24361-9. [PMID: 27532892 DOI: 10.1039/c6cp01587e] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
MCM-41 nanoporous silicas show a very high selectivity for monoalcohols over aprotic molecules during adsorption of a binary mixture in the gas phase. We present here an original use of gravimetric vapour sorption isotherms to characterize the role played by the alcohol hydrogen-bonding network in the adsorption process. Beyond simple selectivity, vapour sorption isotherms measured for various compositions help to completely unravel at the molecular level the step by step adsorption mechanism of the binary system in the nanoporous solid, from the first monolayers to the complete liquid condensation.
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Affiliation(s)
- Sujeet Dutta
- Institut de Physique de Rennes, University of Rennes 1, 263 Avenue du Général Leclerc, 35042 Rennes, France.
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