The Next Generation of Sustainable Food Packaging to Preserve Our Environment in a Circular Economy Context

Recovery of green phenolic compounds from lignin-based source: Role of ferulic acid esterase towards waste valorization and bioeconomic perspectives

The production of chemicals/products so far relies on fossil-based resources with the creation of several environmental problems at the global level. In this situation, a sustainable and circular economy model is necessitated to mitigate global environmental issues. Production of biowaste from various processing industries also creates environmental issues which would be valorized for the production of industrially important reactive and bioactive compounds. Lignin acts as a vital part in biowaste composition which can be converted into a wide range of phenolic compounds. The phenolic compounds have attracted much attention, owing to their influence on diverse not only organoleptic parameters, such as taste or color, but also active agents for active packaging systems. Crop residues of varied groups, which are an affluent source of lignocellulosic biomass could serve as a renewable resource for the biosynthesis of ferulic acid (FA). FA is obtained by the FA esterase enzyme action, and it can be further converted into various tail end phenolic flavor green compounds like vanillin, vanillic acid and hydroxycinnamic acid. Lignin being renewable in nature, processing and management of biowastes towards sustainability is the need as far as the global industrial point is concerned. This review explores all the approaches for conversion of lignin into value-added phenolic compounds that could be included to packaging applications. These valorized products can exhibit the antioxidant, antimicrobial, cardioprotective, anti-inflammatory and anticancer properties, and due to these features can emerge to incorporate them into production of functional foods and be utilization of them at active food packaging application. These approaches would be an important step for utilization of the recovered bioactive compounds at the nutraceutical and food industrial sectors.

"Edible Beauty": The Evolution of Environmentally Friendly Cosmetics and Packaging

The cosmetics industry plays a significant role in the global economy and consumer lifestyles. Its dynamic and adaptable characteristics make it a key player worldwide. The cosmetics industry generates enormous profits globally, injecting billions of dollars into the world's economy each year. The industry's marketing efforts, product launches, and trends influence consumer behavior and perceptions of beauty, contributing to cultural dialogues and societal norms. This study, conducted with a rigorous bibliometric and systematic literature review, offers a comprehensive overview of recent progress in edible cosmetics. The "skincare you can eat" is an innovative branch of cosmetics that employs food co-products and by-products to create edible skincare and hair products and edible packaging materials to advance human well-being and sustainability while honoring the ecological boundaries of our planet. Nutrients and antioxidants derived from organic waste are used in cosmetics and packaging. Some doubts remain about the capacity of edible packaging to be attractive to consumers and offer a reasonable shelf life for cosmetics, and also about safety. It is desirable for the authorities to guarantee consumer health through carefully regulating labeling requirements and good manufacturing practices for cosmetics and edible packaging.

From by-products to new application opportunities: the enhancement of the leaves deriving from the fruit plants for new potential healthy products

In the last decades, the world population and demand for any kind of product have grown exponentially. The rhythm of production to satisfy the request of the population has become unsustainable and the concept of the linear economy, introduced after the Industrial Revolution, has been replaced by a new economic approach, the circular economy. In this new economic model, the concept of "the end of life" is substituted by the concept of restoration, providing a new life to many industrial wastes. Leaves are a by-product of several agricultural cultivations. In recent years, the scientific interest regarding leaf biochemical composition grew, recording that plant leaves may be considered an alternative source of bioactive substances. Plant leaves' main bioactive compounds are similar to those in fruits, i.e., phenolic acids and esters, flavonols, anthocyanins, and procyanidins. Bioactive compounds can positively influence human health; in fact, it is no coincidence that the leaves were used by our ancestors as a natural remedy for various pathological conditions. Therefore, leaves can be exploited to manufacture many products in food (e.g., being incorporated in food formulations as natural antioxidants, or used to create edible coatings or films for food packaging), cosmetic and pharmaceutical industries (e.g., promising ingredients in anti-aging cosmetics such as oils, serums, dermatological creams, bath gels, and other products). This review focuses on the leaves' main bioactive compounds and their beneficial health effects, indicating their applications until today to enhance them as a harvesting by-product and highlight their possible reuse for new potential healthy products.

Sustainable packaging materials for fermented probiotic dairy or non-dairy food and beverage products: challenges and innovations

The food and beverage packaging industry has experienced remarkable growth in recent years. Particularly the requirement for appropriate packaging materials used for the sale of fermented products is boosted due to the rising acceptance of economical functional foods available to consumers on the shelves of their local supermarkets. The most popular nutraceutical foods with increased sales include natural yogurts, probiotic-rich milk, kefir, and other fermented food and beverage products. These items have mainly been produced from dairy-based or non-dairy raw materials to provide several product options for most consumers, including vegan and lactose-intolerant populations. Therefore, there is a need for an evaluation of the potential developments and prospects that characterize the growth of the food packaging industry in the global market. The article is based on a review of information from published research, encompassing current trends, emerging technologies, challenges, innovations, and sustainability initiatives for food industry packaging.

Development of innovative active packaging films using gelatin/pullulan-based composites incorporated with cinnamon essential oil-loaded metal-organic frameworks for meat preservation

This study aimed to investigate the effect of cinnamon essential oil (CEO)-loaded metal-organic frameworks (CEO@MOF) on the properties of gelatin/pullulan (Gel/Pull)-based composite films (Gel/Pull-based films). The incorporation of CEO@MOF into Gel/Pull-based films demonstrated significant antimicrobial activity against S. aureus, S. enterica, E. coli, and L. monocytogenes. Additionally, CEO@MOF integrated film exhibited a 98.16 % ABTS radical scavenging, with no significant change in the mechanical properties of the neat Gel/Pull film. The UV blocking efficiency of the composite films increased significantly from 81.38 to 99.56 % at 280 nm with the addition of 3 wt% CEO@MOF. Additionally, Gel/Pull/CEO@MOF films effectively extended the shelf life of meat preserved at 4 °C by reducing moisture loss by 3.35 %, maintaining the pH within the threshold limit (6.2), and inhibiting bacterial growth by 99.9 %. These results propose that CEO@MOF has significant potential as an effective additive in active packaging to improve shelf life and food safety.

Extraction and Characterization of Cellulose from Broccoli Stems as a New Biopolymer Source for Producing Carboxymethyl Cellulose Films

The use of food and agricultural waste-derived carboxymethyl cellulose (CMC) has become of interest due to their biodegradability and cost-effectiveness. In the current research, cellulose was extracted from broccoli stems to produce carboxymethyl cellulose using a carboxymethylation reaction via chloroacetic acid (CAA) and sodium hydroxide (5-10 M). The effects of different synthesis conditions on the degree of substitution (DS) and viscosity of the synthesized CMC powder were investigated. The mechanical properties, water vapor permeability (WVP), and colour of CMC films were also evaluated. The results showed that CMC with the highest DS value (0.60) and the highest viscosity of 0.5 Pa·s could be synthesized from broccoli stems at a concentration of 7.5 M NaOH and a cellulose-to-chloroacetic acid ratio of 1 : 1.2. At CMC concentration of 4 g/100 mL with 0.8 g/100 mL of glycerol, the films had the highest tensile strength (31.91 MPa), whereas with 1.2 g/100 mL glycerol, more flexible films with elongation at break of 27.56% were produced. CMC films with the highest WVP (7.87 × 103 gm2·mmHg-1/day) were made with 6 g/100 mL of CMC and 1.8 g/100 mL of glycerol. This research proposes a new source of cellulose to produce biodegradable packaging materials to initiate a practical basis for food waste reuse.

Development and Physicochemical Characterization of Edible Chitosan-Casein Hydrogel Membranes for Potential Use in Food Packaging

The increasing global concern over plastic waste and its environmental impact has led to a growing interest in the development of sustainable packaging alternatives. This study focuses on the innovative use of expired dairy products as a potential resource for producing edible packaging materials. Expired milk and yogurt were selected as the primary raw materials due to their protein and carbohydrate content. The extracted casein was combined with various concentrations of chitosan, glycerol, and squid ink, leading to the studied samples. Chitosan was chosen due to its appealing characteristics, including biodegradability, and film-forming properties, and casein was utilized for its superior barrier and film-forming properties, as well as its biodegradability and non-toxic nature. Glycerol was used to further improve the flexibility of the materials. The prepared hydrogels were characterized using various instrumental methods, and the findings reveal that the expired dairy-based edible packaging materials exhibited promising mechanical properties comparable to conventional plastic packaging and improved barrier properties with zero-oxygen permeability of the hydrogel membranes, indicating that these materials have the potential to effectively protect food products from external factors that could compromise quality and shelf life.

Unlocking the potential of cotton stalk as a renewable source of cellulose: A review on advancements and emerging applications

Cotton stalk (CS) is a global agricultural residue, with an annual production of approximately 50 million tons, albeit with limited economic significance. The utilization of cellulose derived from CS has gained significant attention in green nanomaterial technologies. This interest stems from its unique properties, including biocompatibility, low density, minimal thermal expansion, eco-friendliness, renewability, and its potential as an alternative source for chemicals, petroleum, and biofuels. In this review, we delve into various extraction and characterization methods, the physicochemical attributes, recent advancements, and the applications of cellulose extracted from CS. Notably, the steam explosion method has proven to yield the highest cellulose content (82 %) from CS. Moreover, diverse physicochemical properties of cellulose can be obtained through different extraction techniques. Sulfuric acid hydrolysis, for instance, yields nanocrystalline cellulose fibers measuring 10-100 nm in width and 100-850 nm in length. Conversely, the steam explosion method yields cellulose fibers with dimensions of 10.7 μm in width and 1.2 mm in length. CS-derived products, including biochar, aerogel, dye adsorbents, and reinforcement fillers, find applications in various industries, such as environmental remediation and biodegradable packaging. This is primarily due to their ready availability, cost-effectiveness, and sustainable nature.

Pollution and endometriosis: A deep dive into the environmental impacts on women's health

BACKGROUND

The interaction between pollution and endometriosis is a pressing issue that demands immediate attention. The impact of pollution, particularly air and water pollution, or occupational hazards, on hormonal disruption and the initiation of endometriosis remains a major issue.

OBJECTIVES

This narrative review aims to delve into the intricate connection between pollution and endometriosis, shedding light on how environmental factors contribute to the onset and severity of this disease and, thus, the possible public health policy implications.

DISCUSSION

Endocrine-disrupting chemicals (EDCs) in pollutants dysregulate the hormonal balance, contributing to the progression of this major gynaecological disorder. Air pollution, specifically PM2.5 and PAHs, has been associated with an increased risk of endometriosis by enhancing chronic inflammation, oxidative stress, and hormonal imbalances. Chemical contaminants in water and work exposures, including heavy metals, dioxins, and PCBs, disrupt the hormonal regulation and potentially contribute to endometriosis. Mitigating the environmental impact of pollution is required to safeguard women's reproductive health. This requires a comprehensive approach involving stringent environmental regulations, sustainable practices, responsible waste management, research and innovation, public awareness, and collaboration among stakeholders.

CONCLUSION

Public health policies have a major role in addressing the interaction between pollution and endometriosis in a long-term commitment.

Polystyrene nanoparticles induced mammalian intestine damage caused by blockage of BNIP3/NIX-mediated mitophagy and gut microbiota alteration

Nanoplastics possess the capacity for cellular internalization, and consequentially disrupt mitochondrial functionality, precipitating aberrations in energy metabolism. Given this, the potential accumulation of nanoplastics in alimentary sources presents a considerable hazard to the mammalian gastrointestinal system. While mitophagy serves as a cytoprotective mechanism that sustains redox homeostasis through the targeted removal of compromised mitochondria, the regulatory implications of mitophagy in nanoplastic-induced toxicity remain an underexplored domain. In the present investigation, polystyrene (PS) nanoparticles, with a diameter of 80 nm employed as a representative model to assess their toxicological impact and propensity to instigate mitophagy in intestinal cells both in vitro and in vivo. Data indicated that PS nanoparticles elicited BNIP3/NIX-mediated mitophagy within the intestinal milieu. Strikingly, the impediment of this degradation process at elevated concentrations was correlated with exacerbated pathological ramifications. In vitro assays corroborated that high-dosage cellular uptake of PS nanoparticles obstructed the mitophagy pathway. Furthermore, treatment with PS nanoparticles engendered alterations in gut microbiota composition and manifested a proclivity to modulate nutritional metabolism. Collectively, these findings elucidate that oral exposure to PS nanoparticles culminates in the inhibition of mitophagy and induces perturbations in the intestinal microbiota. This contributes valuable insights into the toxicological repercussions of nanoplastics on mammalian gastrointestinal health.

Innovative Biobased and Sustainable Polymer Packaging Solutions for Extending Bread Shelf Life: A Review

Sustainable packaging has been steadily gaining prominence within the food industry, with biobased materials emerging as a promising substitute for conventional petroleum-derived plastics. This review is dedicated to the examination of innovative biobased materials in the context of bread packaging. It aims to furnish a comprehensive survey of recent discoveries, fundamental properties, and potential applications. Commencing with an examination of the challenges posed by various bread types and the imperative of extending shelf life, the review underscores the beneficial role of biopolymers as internal coatings or external layers in preserving product freshness while upholding structural integrity. Furthermore, the introduction of biocomposites, resulting from the amalgamation of biopolymers with active biomolecules, fortifies barrier properties, thus shielding bread from moisture, oxygen, and external influences. The review also addresses the associated challenges and opportunities in utilizing biobased materials for bread packaging, accentuating the ongoing requirement for research and innovation to create advanced materials that ensure product integrity while diminishing the environmental footprint.

Tunable biocomposite films fabricated using cellulose nanocrystals and additives for food packaging

Cellulose nanocrystals (CNCs) are considered a prospective packaging material to partially replace petroleum-based plastics attributed to their renewability, sustainability, biodegradability, and desirable attributes including transparency, oxygen, and oil barrier properties. However, neat CNC films are rigid and too brittle to handle or utilize for packaging applications. Hence different additives, including sorbitol, polyvinyl alcohol (PVA), chitin, and κ-carrageenan (CG) were selected to mix with CNCs for packaging film preparation. The influence of additive categories (plasticizer, nonionic polymer, weak cationic and anionic natural polysaccharide), and their concentrations on the performance of CNC suspensions as well as optical, barrier, mechanical, and thermal properties of CNC films were examined. The morphology and physical characterization including density, equilibrium moisture content, contact angle and water durability of the composite films were also determined. Sorbitol and PVA films had the best visible light transparency; mixing with chitin can effectively improve the water durability of CNC films, and CG changed the CNC film from hydrophilic to hydrophobic. Moreover, all CNC films exhibited sufficient oxygen barrier properties, high PVA content films attained the "very high" barrier grade. Thus, durable CNC films can be obtained by adding proper types and amounts of additives, which provides potential scenarios for practical application of CNC films in food packaging.

Sealing Wax and Bottles in Bags-A Paradigm Shift in Refined Olive Oil Packaging: Preliminary Results

Generally, olive oil possesses natural protection against oxidation due to antioxidant compounds such as phenols and tocopherols. However, in the case of refined olive oil, the refining process unavoidably reduces the presence of these compounds. Considering these considerations, the objective of this study was to address the issues related to the "tightness" of the cap used for packaging oil in SALOV, aiming to extend the product's shelf life. The oil under investigation was packaged in 250 mL transparent glass bottles, each filled with either argon or air. Subsequently, the samples were divided into three groups: one group sealed with a conventional screw cap, another covered with a special protective bag, and a third one sealed with a wax cover directly on the cap. The storage period varied, during which the atmospheric conditions were monitored daily through both destructive and non-destructive analyses. The preliminary results indicate that alternative preservation techniques, such as the use of argon, sealing wax, and protective bags, can effectively enhance the shelf life of the oil and maintain its quality (reduce oxidation, preserve phenolic compounds, and reduce the degradation of pigments). Further research and development in this area could lead to the production of high-quality extra virgin olive oils with extended shelf life and improved sensory and nutritional properties.

Innovations in Food Packaging for a Sustainable and Circular Economy

Packaging is fundamental to maintaining the quality of food, but its contribution with a negative footprint to the environment must be completely changed worldwide to reduce pollution and climate change. Innovative and sustainable packaging and new strategies of reutilization are necessary to reduce plastic waste accumulation, maintain food quality and safety, and reduce food losses and waste. The purpose of this chapter is to present innovations in food packaging for a sustainable and circular economy. First, to present the eco-design packaging approach as well as new strategies for recycled or recyclable materials in food packaging. Second, to show current trends in new packaging materials developed from the use of agro-industrial wastes as well as new methods of production, including 3D/4D printing, electrostatic spinning, and the use of nanomaterials.

The Mechanisms of Plastic Food-Packaging Monomers' Migration into Food Matrix and the Implications on Human Health

The development of packaging technology has become a crucial part of the food industry in today's modern societies, which are characterized by technological advancements, industrialization, densely populated cities, and scientific advancements that have increased food production over the past 50 years despite the lack of agricultural land. Various types of food-packaging materials are utilized, with plastic being the most versatile. However, there are certain concerns with regards to the usage of plastic packaging because of unreacted monomers' potential migration from the polymer packaging to the food. The magnitude of monomer migration depends on numerous aspects, including the monomer chemistry, type of plastic packaging, physical-chemical parameters such as the temperature and pH, and food chemistry. The major concern for the presence of packaging monomers in food is that some monomers are endocrine-disrupting compounds (EDCs) with a capability to interfere with the functioning of vital hormonal systems in the human body. For this reason, different countries have resolved to enforce guidelines and regulations for packaging monomers in food. Additionally, many countries have introduced migration testing procedures and safe limits for packaging monomer migration into food. However, to date, several research studies have reported levels of monomer migration above the set migration limits due to leaching from the food-packaging materials into the food. This raises concerns regarding possible health effects on consumers. This paper provides a critical review on plastic food-contact materials' monomer migration, including that from biodegradable plastic packaging, the monomer migration mechanisms, the monomer migration chemistry, the key factors that affect the migration process, and the associated potential EDC human health risks linked to monomers' presence in food. The aim is to contribute to the existing knowledge and understanding of plastic food-packaging monomer migration.

Sustainable polysaccharide and protein hydrogel-based packaging materials for food products: A review

Sustainable food packaging is a necessary element to ensure the success of a food system, the accomplishment of which is weighed in terms of quality retention and ensured products safety. Irrespective of the raised environmental concerns regarding petroleum-based packaging materials, a sustainable analysis and a lab to land assessment should be a priority to eliminate similar fates of new material. Functionalized bio-based hydrogels are one of the smartest packaging inventions that are expected to revolutionize the food packaging industry. Although in this review, the focus relies on recent developments in the sustainable bio-based hydrogel packaging materials, natural biopolymers such as proteins and polysaccharides from which hydrogels could be obtained, the challenges encountered in hydrogel-based packaging materials and the future prospects of hydrogel-based food packaging materials are also discussed. Moreover, the need for 'Life Cycle Assessment' (LCA), stress on certifications and a sustainable waste management system is also suggested which can bring both food and packaging into the same recycling bins.

A critical review on biodegradable food packaging for meat: Materials, sustainability, regulations, and perspectives in the EU

The development of biodegradable packaging is a challenge, as conventional plastics have many advantages in terms of high flexibility, transparency, low cost, strong mechanical characteristics, and high resistance to heat compared with most biodegradable plastics. The quality of biodegradable materials and the research needed for their improvement for meat packaging were critically evaluated in this study. In terms of sustainability, biodegradable packagings are more sustainable than conventional plastics; however, most of them contain unsustainable chemical additives. Cellulose showed a high potential for meat preservation due to high moisture control. Polyhydroxyalkanoates and polylactic acid (PLA) are renewable materials that have been recently introduced to the market, but their application in meat products is still limited. To be classified as an edible film, the mechanical properties and acceptable control over gas and moisture exchange need to be improved. PLA and cellulose-based films possess the advantage of protection against oxygen and water permeation; however, the addition of functional substances plays an important role in their effects on the foods. Furthermore, the use of packaging materials is increasing due to consumer demand for natural high-quality food packaging that serves functions such as extended shelf-life and contamination protection. To support the importance moving toward biodegradable packaging for meat, this review presented novel perspectives regarding ecological impacts, commercial status, and consumer perspectives. Those aspects are then evaluated with the specific consideration of regulations and perspective in the European Union (EU) for employing renewable and ecological meat packaging materials. This review also helps to highlight the situation regarding biodegradable food packaging for meat in the EU specifically.

Integrating the latest biological advances in the key steps of a food packaging life cycle

This literature review provides a focus on the potential of integrating the latest scientific and technological advances in the biological field to improve the status of the key steps of a food packaging life cycle: production, usage, post-usage, and long-term fate. A case study of such multi-biological food packaging is demonstrated based on the use of PHAs (polyhydroxyalkanoates) polymer, a microbiologically produced polymer from non-food renewable resources, activated by the use of bioactive components to enhance its usage benefits by reducing food loss and waste, displaying potential for reusability, compostability as post-usage, and finally, being ultimately biodegradable in most common natural conditions to considerably reduce the negative impact that persistent plastics have on the environment. We discuss how designing safe and efficient multi "bio" food packaging implies finding a compromise between sometimes contradictory functional properties. For example, active antimicrobials help preserve food but can hamper the ultimate biodegradation rate of the polymer. This review presents such antagonisms as well as techniques (e.g., coatings, nanoencapsulation) and tools (e.g., release kinetic) that can help design optimized, safe, and efficient active food packaging.

Sources, distribution, and incipient threats of polymeric microplastic released from food storage plastic materials

The present study aimed to find out the source, distribution, quantity, and incipient threats of the microplastics (MPs) released by food-packing plastic materials, plastic bags, bottles, and containers on human health, biodiversity, water bodies, and atmosphere. For this purpose, 152 articles about MPs (0.1 to 5000 µm) and nanoplastics (NP) 1 to 100 nm) were reviewed and interpreted their results in the present articles about microplastics. The highest plastic waste is generated by China (⁓ 59 Mt), the USA (⁓ 38 Mt), Brazil (⁓ 12 Mt), Germany (⁓ 15 Mt), and Pakistan (⁓ 6 Mt). The count of MPs (MPs/kg) in Chinese salt was 718, UK 136, Iran 48, and USA 32, while MPs in bivalves, i.e., in Chinese bivalves was 2.93, UK 2.9, Iran 2.2, and Italy 7.2 in MPs/kg, respectively. The MPs count in Chinese fish was 7.3, Italy's 23, the USA's 13, and UK's 1.25 in MPs/kg, respectively. The MP concentrations in the water bodies, i.e., USA, were 15.2, Italy 7, and UK 4.4 in mg/L, respectively. It was critically reviewed that MPs can enter the human body causing various disorders (neurotoxic, biotoxic, mutagenic, teratogenic, and carcinogenic disorders) because of the presence of various polymers. The present study concluded that MPs were released from processed and stored food containers, either through physical, biological, or chemical means, which harshly affect the surrounding environment and human health. The study recommended that alternatives to plastic containers are glass and bioplastic containers, papers, cotton bags, wooden boxes, and tree leaves need to use to avoid direct consumption of MPs from food.

Green Approaches on Modification of Xylan Hemicellulose to Enhance the Functional Properties for Food Packaging Materials-A Review

Based on the environmental concerns, the utilisation of hemicelluloses in food packaging has become a sustainable alternative to synthetic polymers and an important method for the efficient utilisation of biomass resources. After cellulose, hemicellulose is a second component of agricultural and forestry biomass that is being taken advantage of given its abundant source, biodegradability, nontoxicity and good biocompatibility. However, due to its special molecular structure and physical and chemical characteristics, the mechanical and barrier properties of hemicellulose films and coatings are not sufficient for food packaging applications and modification for performance enhancement is needed. Even though there are many studies on improving the hydrophobic properties of hemicelluloses, most do not meet environmental requirements and the chemical modification of these biopolymers is still a challenge. The present review examines emerging and green alternatives to acetylation for xylan hemicellulose in order to improve its performance, especially when it is used as biopolymer in paper coatings or films for food packaging. Ionic liquids (ILs) and enzymatic modification are environmentally friendly methods used to obtain xylan derivatives with improved thermal and mechanical properties as well as hydrophobic performances that are very important for food packaging materials. Once these novel and green methodologies of hemicellulose modifications become well understood and with validated results, their production on an industrial scale could be implemented. This paper will extend the area of hemicellulose applications and lead to the implementation of a sustainable alternative to petroleum-based products that will decrease the environmental impact of packaging materials.

A comprehensive review on polylactic acid (PLA) - Synthesis, processing and application in food packaging

Plastics play an essential role in food packaging; their primary function is to preserve the nature of the food, ensure adequate shelf life and ensure food safety. Plastics are being produced on a global scale in excess of 320 million tonnes annually, with demand rising to reflect the material in wide range of applications. Nowadays, the packaging industry is a significant consumer of synthetic plastic made from fossil fuels. Petrochemical-based plastics are regarded as the preferred material for packaging. Nonetheless, using these plastics in large quantities results in a long-standing environment. Environmental pollution and the depletion of fossil fuels have prompted researchers and manufacturers to develop eco-friendly biodegradable polymers to replace petrochemical-based polymers. As a result, the production of eco-friendly food packaging material has sparked increased interest as a viable alternative to petrochemical-based polymers. Polylactic acid (PLA) is one of the compostable thermoplastic biopolymers that is biodegradable and renewable in nature. High-molecular-weight PLA can be used to produce fibres, flexible, non-wovens, hard and durable materials (100,000 Da or even higher).The chapter focuses on food packaging techniques, food industry waste, biopolymers, their classification, PLA synthesis, the importance of PLA properties for food packaging, and technologies used to process PLA in food packaging.

A Review on the Challenges and Choices for Food Waste Valorization: Environmental and Economic Impacts

Valorization of food waste (FW) is instrumental for reducing the environmental and economic burden of FW and transitioning to a circular economy. The FW valorization process has widely been studied to produce various end-use products and summarize them; however, their economic, environmental, and social aspects are limited. This study synthesizes some of the valorization methods used for FW management and produces value-added products for various applications, and also discusses the technological advances and their environmental, economic, and social aspects. Globally, 1.3 billion tonnes of edible food is lost or wasted each year, during which about 3.3 billion tonnes of greenhouse gas is emitted. The environmental (-347 to 2969 kg CO₂ equiv/tonne FW) and economic (-100 to $138/tonne FW) impacts of FW depend on the multiple parameters of food chains and waste management systems. Although enormous efforts are underway to reduce FW as well as valorize unavoidable FW to reduce environmental and economic loss, it seems the transdisciplinary approach/initiative would be essential to minimize FW as well as abate the environmental impacts of FW. A joint effort from stakeholders is the key to reducing FW and the efficient and effective valorization of FW to improve its sustainability. However, any initiative in reducing food waste should consider a broader sustainability check to avoid risks to investment and the environment.

Sustainable and Bio-Based Food Packaging: A Review on Past and Current Design Innovations

Food loss and waste occur for many reasons, from crop processing to household leftovers. Even though some waste generation is unavoidable, a considerable amount is due to supply chain inefficiencies and damage during transport and handling. Packaging design and materials innovations represent real opportunities to reduce food waste within the supply chain. Besides, changes in people's lifestyles have increased the demand for high-quality, fresh, minimally processed, and ready-to-eat food products with extended shelf-life, that need to meet strict and constantly renewed food safety regulations. In this regard, accurate monitoring of food quality and spoilage is necessary to diminish both health hazards and food waste. Thus, this work provides an overview of the most recent advances in the investigation and development of food packaging materials and design with the aim to improve food chain sustainability. Enhanced barrier and surface properties as well as active materials for food conservation are reviewed. Likewise, the function, importance, current availability, and future trends of intelligent and smart packaging systems are presented, especially considering biobased sensor development by 3D printing technology. In addition, driving factors affecting fully biobased packaging design and materials development and production are discussed, considering byproducts and waste minimization and revalorization, recyclability, biodegradability, and other possible ends-of-life and their impact on product/package system sustainability.

Facemask: Protection or threat?

Facemasks were widely used as a protection against SARS-COV-2, which significantly reduced COVID-19 transmission during the pandemic. However, concerns have been raised regarding its adverse impacts on human health due to intense use and mismanagement. Although rampant plastic littering was the norm before the pandemic, the magnitude of the problem is worsening as potentially COVID-19-infected facemasks are thrown along the shoreline. This study assessed the discarded facemasks on the most popular beach destinations in Mati City, Davao Oriental, Philippines. A total of N = 284 discarded facemasks were found in a cumulative area of 22,500 m², with an average density of 8.4 × 10^-4 items/m². The surgical facemask (82 %; n = 234) was the most abundant type of facemask found in the areas, followed by KF94 (16 %; n = 45) and KN95 (2 %; n = 5). The Analysis of Variance (ANOVA) showed significant differences in the visual counts of facemasks on the three beaches (p < 0.05).

The COVID-19 pandemic redefining the mundane food packaging material industry?

COVID-19 pandemic has been the talk of the globe, as it swept across the world population, changing enumerable aspects. The pandemic affected all sectors directly or indirectly. The food sector took a direct hit. The food packaging sector rose to the occasion to serve and feed the pandemic affected, but there were interactions, reactions, and consequences that evolved through the course of the journey through the pandemic. The aim of this perspective is to address the importance of the food packaging industry (from the COVID-19 point of view) and to highlight the unpreparedness of the food packaging materials, for times as these. As the world has been asked to learn to live with Corona, improvisations are definitely necessary, the lapses in the system need to be rectified, and the entire packaging industry has to go through fortification to co-exist with Corona or confront something worse than Corona. This discussion is set out to understand the gravity of the actual situation, assimilating information available from the scattered shreds of reports. Food packaging materials were used, and plastic wastes were generated in bulks, single-use plastics for fear of contamination gained prominence, leading to an enormous turnover of wastes. Fear of Corona, sprayed overloads of sanitizers and disinfectants on food package material surfaces for surface sterilization. The food packages were tailored for food containment needs, never were they planned for sanitizer sprays. The consequences of these sanitization procedures are unprecedented, neglected and in the post-COVID-19 phase no action appears to have been taken. Corona took us by surprise this time, but next time atleast the food packaging industry needs to be fully equipped. Speculated consequences have been reviewed and plausible suggestions have been proposed. The need for extensive research focus in this direction in exploring the ground-reality has been highlighted.

Investigation of Morphological, Chemical, and Thermal Properties of Biodegradable Food Packaging Films Synthesised by Direct Utilisation of Cassava (Monihot esculanta) Bagasse

The utilisation of edible sources of starch such as corn, wheat, potato, and cassava has become the common approach to develop biodegradable food packaging. However, the future food security issue from the wide application of such edible starch sources has become a major concern. Consequently, exploring non-edible sources of starch for starch-based biodegradable food packaging and their property enhancement have become one of the common research interests. Although there has been a great potentials of synthesising biodegradable food packaging by direct utilisation of agro-industrial waste cassava bagasse, there have been very limited studies on this. In this context, the current study investigated the potential of developing biodegradable food packaging by directly using cassava bagasse as an alternative matrix. Two film-forming mixtures were prepared by incorporating glycerol (30% and 35%), powdered cassava bagasse and water. The films were hot-pressed at 60 °C, 100 °C, and 140 °C temperatures under 0.28 t pressure for 6 min. The best film-forming mixture and temperature combination was further tested with 0.42 t and 0.84 t pressures, followed by analysing their morphology, functional group availability and the thermal stability. Accordingly, application of 35% glycerol, with 100 °C, 0.42 t temperature and pressure, respectively, were found to be promising for film preparation. The absence of starch agglomerates in film surfaces with less defects suggested satisfactory dispersion and compatibility of starch granules and glycerol. The film prepared under 0.42 t exhibited slightly higher thermal stability. Synthesised prototypes of food packaging and the obtained characterisation results demonstrated the high feasibility of direct utilisation of cassava bagasse as an alternative, non-edible matrix to synthesise biodegradable food packaging.

Quality and Shelf-Life Evaluation of Fresh Beef Stored in Smart Packaging

Beef is a perishable food product susceptible to deterioration due to microbial growth. Therefore, this study aimed to ascertain how active and intelligent packaging performs by tracking the change in the quality of fresh beef stored at low temperatures. The intelligent packaging method employed indicators with solutions of Bromo Phenol Blue (BPB) and Phenol Red (PR) to monitor the change in beef quality. Additionally, active packaging used garlic extract with various concentrations at 0%, 15%, and 20% to maintain the quality of beef packaged at 10 °C temperatures. The findings illustrated that a packaging indicator label can be implemented to monitor the change in the quality of fresh beef stored at 10 °C temperatures. This was signified by a change in the indicator color from dark yellow to orange and red, fading to purple. Meanwhile, observations on active packaging demonstrated that 15% and 20% of garlic extract were the most effective approaches for preserving beef quality. The correlation level of indicator label color analysis and the effectiveness of active packaging with all beef spoilage metrics demonstrated a positive correlation in preserving quality and identifying the degree of beef damage. Therefore, these active and intelligent packaging indicators can be applied to monitor and retain the quality of packaged beef.

Kiwi Fruits Preservation Using Novel Edible Active Coatings Based on Rich Thymol Halloysite Nanostructures and Chitosan/Polyvinyl Alcohol Gels

The concept of this study is the replacement of previous fossil-based techniques for food packaging and food shelf-life extension, with novel more green processes and materials following the spirit of circular economy and the global trend for environmentally positive fingerprints. A novel adsorption process to produce thymol-halloysite nanohybrids is presented in this work. The high dispersion of this thymol-halloysite nanostructure in chitosan biopolymer is one of the goals of this study. The incorporation of this biodegradable matrix with poly-vinyl-alcohol produced a very promising food-packaging film. Mechanical, water-oxygen barrier, antimicrobial, and antioxidant properties were measured. Transparency levels were also tested using a UV-vis instrument. Moreover, the developed films were tested in-vivo for the preservation and the extension of the shelf-life of kiwi fruits. In all cases, results indicated that the increased fraction of thymol from thyme oil significantly enhances the antimicrobial and antioxidant activity of the prepared chitosan-poly-vinyl- alcohol gel. The use of the halloysite increases the mechanical and water-oxygen barrier properties and leads to a control release process of thymol which extends the preservation and the shelf-life of kiwi fruits. Finally, the results indicated that the halloysite improves the properties of the chitosan/poly-vinyl-alcohol films, and the thymol makes them further advantageous.

Optimization of Cellulosic Fiber Extraction from Parsley Stalks and Utilization as Filler in Composite Biobased Films

Food waste is an abundant source of cellulose which can be extracted via mild alkali treatment. The extraction conditions of cellulose fibers can be optimized for reduced chemical and energy use and optimal functionality. This study focused on the optimization of alkali extraction of lignocellulosic fiber from parsley stalks by building an experimental design with the response surface method with alkali concentration (2, 6, and 10%, w/v), fiber:alkali ratio (0.02, 0.035, and 0.05; w/v) and extraction temperature (40, 70, and 100 °C) as independent variables, in order to evaluate the effects of extraction conditions on fiber yield and composition of parsley stalks extract (PSE). Following the optimization, PSE and untreated fibers (PF) were incorporated as filler into gum Arabic-sodium alginate-based films, and film properties such as water vapor permeability, optical and thermal properties, Fourier transform infrared spectra and surface morphology of the films were analyzed for evaluating the compatibility of these fillers with the composite film matrix. The optimal extraction conditions were determined as 2% alkali, sample:alkali ratio of 0.0276 and extraction temperature of 40 °C. PSE extracted at optimal conditions was added to the composite films, and water vapor permeability and optical properties were improved by up to 10% PSE compared to films with PF.

Phenolic Compounds in Active Packaging and Edible Films/Coatings: Natural Bioactive Molecules and Novel Packaging Ingredients

In recent years, changing lifestyles and food consumption patterns have driven demands for high-quality, ready-to-eat food products that are fresh, clean, minimally processed, and have extended shelf lives. This demand sparked research into the creation of novel tools and ingredients for modern packaging systems. The use of phenolic-compound-based active-packaging and edible films/coatings with antimicrobial and antioxidant activities is an innovative approach that has gained widespread attention worldwide. As phenolic compounds are natural bioactive molecules that are present in a wide range of foods, such as fruits, vegetables, herbs, oils, spices, tea, chocolate, and wine, as well as agricultural waste and industrial byproducts, their utilization in the development of packaging materials can lead to improvements in the oxidative status and antimicrobial properties of food products. This paper reviews recent trends in the use of phenolic compounds as potential ingredients in food packaging, particularly for the development of phenolic compounds-based active packaging and edible films. Moreover, the applications and modes-of-action of phenolic compounds as well as their advantages, limitations, and challenges are discussed to highlight their novelty and efficacy in enhancing the quality and shelf life of food products.

News consumption and green habits on the use of circular packaging in online shopping in Taiwan: An extension of the theory of planned behavior

The COVID-19 pandemic is far from over as outbreaks continue to spread around the world. The demand for packaging bags and cartons has also risen sharply in e-commerce shopping and takeaways because consumers have changed their shopping habits during the pandemic. The primary purpose of this study was to explore the factors prompting consumers to accept and use circular packaging when they shop online. From January to February 2022, a total of 373 online questionnaires were completed. The results showed that news consumption positively affected environmental attitudes, subjective norms, perceived behavioral control and circular packaging behavior intentions. Environmental attitudes, subjective norms, perceived behavioral control also affected the intention of circular packaging. Furthermore, news consumption influenced circular packaging behavioral intentions through environmental attitudes and green habits. Developing green habits in people’s daily lives will be of great help in guiding consumers to engage in other sustainable behaviors that are beneficial to life.

Role and Importance of Functional Food Packaging in Specialized Products for Vulnerable Populations: Implications for Innovation and Policy Development for Sustainability

Specialized products can be needed to help meet the nutrition requirements of vulnerable populations, including infants and young children, those who are ill, and older adults. Laws and regulations delineate distinct categories for such products including medical foods or formulated liquid diets, foods for special dietary use (FSDUs), infant formulas, and natural health products (NHPs). Yet, the literature is limited regarding the role and importance of functional and sustainable packaging for specialized products. This perspective review describes these unique product categories and the role of packaging as well as regulatory considerations. Furthermore, reviewed are how waste reduction strategies and emerging legislative/regulatory policies in the United States and Canada may not adequately address the functional packaging requirements for specialized products. The paper concludes by offering perspectives for emerging innovations and policy development for sustainability.

Interplay of eco-friendly factors and islamic religiosity towards recycled package products: A cross-cultural study

Climate change has increasingly been recognised and associated with consumer behaviour: Practitioners are developing their strategies to reduce environmental degradation while increasing the management of sustainable consumption; it needs to better understand consumer attitudes and eco-friendly factors about the issue. Therefore, the current study focused to understand the effects of pro-environmental factors on individuals’ environmental attitudes (purchase behaviour towards products with recycled packaging) through the lens of theory of planned behaviour in a cross-cultural setting. Moreover, present research focuses on the moderating role that religiosity plays in causal pathways between certain determinants (attitude, subjective norms, and perceived behavioural control) and intentions in this context. A multi-wave time-lagged research design was employed in this study, and university students from two developing countries were surveyed (N = 324, 266). The findings revealed pronounced similarities between the two examined countries. Overwhelmingly, pro-environmental factors examined (environmental values, environmental knowledge, and environmental concern) were found to be positively related to attitude formation. Further results showed that attitude and subjective norms are significant predictors of the intention to purchase products with recycled packaging. Moreover, with the exception of perceived behavioural control, religiosity moderates the relationships between all the determinants of TPB and intention to purchase recycled packaged products. Present study offers insightful implications to management of these emerging and/or similar cultural markets regarding customer value for green products. Using TPB, present study broadened and deepen extant stream of literature on consumption of recycled packaged products in two highly emerging markets; Pakistan and Malaysia.

Using in vitro bioassays to guide the development of safer bio-based polymers for use in food packaging

Petroleum-based polymers traditionally used for plastic packaging production have been shown to leach dangerous chemicals such as bisphenol-A (BPA). Bio-based polymers are potentially safer alternatives, and many can be sustainably sourced from waste streams in the food industry. This study assesses bio-based polymers undergoing food packaging development for migration of endocrine disrupting leachates at the level of estrogen, androgen and progestagen nuclear receptor transcriptional activity. Reporter gene assays were coupled with migration testing, performed using standardised test conditions for storage and temperature. Test samples include nine bio-based polymers and four inorganic waste additives mixed with a traditional petroleum-based polymer, polypropylene. Thermoplastic starch material, polybutylene succinate, polycaprolactone, polybutylene adipate terephthalate (PBAT), two polylactic acid (PLA)/PBAT blends, polyhydroxybutyrate (PHB) and eggshell/polypropylene (10:90) presented no significant reduction in metabolic activity or hormonal activity under any test condition. Polypropylene (PP) presented no hormonal activity. Metabolic activity was reduced in the estrogen responsive cell line after 10 days migration testing of eggshell/polypropylene (0.1:99.9) in MeOH at 40°C, and PP in MeOH and dH₂0. Estrogenic agonist activity was observed after 10 days in poultry litter ash/polypropylene (10:90) in MeOH at 20°C and 40°C, poultry feather based polymer in MeOH and dH₂O at 40°C, and eggshell/polypropylene (40:60) and PLA in dH₂O at 40°C. Activity was within a range of 0.26–0.50 ng 17β-estradiol equivalents per ml, equating to an estrogenic potency of 3–∼2800 times less than the estrogenic leachate BPA. Poultry litter ash/polypropylene (10:90) in MeOH for 10 days presented estrogenic activity at 20°C and 40°C within the above range and anti-androgenic activity at 40°C. Progestagenic activity was not observed for any of the compounds under any test condition. Interestingly, lower concentrations of eggshell or PP may eliminate eggshell estrogenicity and PP toxicity. Alternatively eggshell may bind and eliminate the toxic elements of PP. Similarly, PLA estrogenic activity was removed in both PLA/PBAT blends. This study demonstrates the benefits of bioassay guidance in the development of safer and sustainable packaging alternatives to petroleum-based plastics. Manipulating the types of additives and their formulations alongside toxicological testing may further improve safety aspects.

Recycling of plastic wastes generated from COVID-19: A comprehensive illustration of type and properties of plastics with remedial options

Plastic has contributed enormously to the healthcare sector and towards public health safety during the COVID-19 pandemic. With the frequent usage of plastic-based personal protective equipment (PPEs) (including face masks, gloves, protective body suits, aprons, gowns, face shields, surgical masks, and goggles), by frontline health workers, there has been a tremendous increase in their manufacture and distribution. Different types of plastic polymers are used in the manufacture of this equipment, depending upon their usage. However, since a majority of these plastics are still single-use plastics (SUP), they are not at all eco-friendly and end up generating large quantities of plastic waste. The overview presents the various available and practiced methods in vogue for disposal cum treatment of these highly contaminated plastic wastes. Among the current methods of plastic waste disposal, incineration and land filling are the most common ones, but both these methods have their negative impacts on the environment. Alongside, numerous methods that can be used to sterilize them before any treatment have been discussed. There are several new sorting technologies, to help produce purer polymers that can be made to undergo thermal or chemical treatments. Microbial degradation is one such novel method that is under the spotlight currently and being studied extensively, because of its ecological advantages, cost-effectiveness, ease of use, and maintenance. In addition to the deliberations on the methods, strategies have been enumerated for combination of different methods, vis-à-vis studying the life cycle assessment towards a more circular economy in handling this menace to protect mankind.

Consumers’ Awareness, Behavior and Expectations for Food Packaging Environmental Sustainability: Influence of Socio-Demographic Characteristics

Packaging is a leading factor determining the total environmental effect of food products. This study investigated consumers’ awareness, behavior and expectations in relation to the environmental sustainability aspects of food packaging. Using an online survey, responses from 646 participants were collected. The effect of socio-demographic characteristics on all variable responses was explored by ANOVA models and t-tests. Participants were segmented according to a visual approach based on a principal component analysis applied on the consumers’ behavioral data. Gender, age, and education level affected consumer awareness, behavior and expectations differently. Four groups of consumers were distinguished on the grounds of their behavior in relation to food packaging: (1) More sustainable—packaging-role-oriented; (2) More sustainable—packaging minimizers; (3) Less sustainable; and (4) Medium sustainable. The most sustainable groups were mainly composed of females, while less sustainable consumers were mainly the youngest. The four groups differed in terms of expectations for sustainability-related information that can be communicated through food labels. In conclusion, this work provided new knowledge that is useful to understand the factors that influence consumer behavior and to promote the consumers’ packaging-related sustainability choices through food packaging.

Economical Chemical Recycling of Complex PET Waste in the Form of Active Packaging Material

Since millions of tons of packaging material cannot be recycled in conventional ways, most of it ends up in landfills or even dumped into the natural environment. The researched methods of chemical depolymerization therefore open a new perspective for the recycling of various PET materials, which are especially important for packaging. Food preservative packaging materials made from PET plastics are complex, and their wastes are often contaminated, so there are no sophisticated solutions for them in the recycling industry. After integrating the biopolymer chitosan, which is derived from natural chitin, as an active surface additive in PET materials, we discovered that it not only enriches the packaging material as a microbial inhibitor to reduce the bacteria Staphylococcus aureus and Escherichia coli, thus extending the shelf life of the contained food, but also enables economical chemical recycling by alkaline or neutral hydrolysis, which is an environmentally friendly process. Alkaline hydrolysis at a high temperature and pressure completely depolymerizes chitosan-coated PET packaging materials into pure terephthalic acid and charcoal. The products were characterized by Fourier-transform infrared spectroscopy, proton nuclear magnetic resonance spectroscopy, and elemental analysis. The resulting reusable material represents raw materials in chemical, plastic, textile, and other industries, in addition to the antimicrobial function and recyclability itself.

Creating Sustainable Development of the Destination with Tea Public Version Packaging Design by Obtaining Relational Space Concept

Packaging is crucial for presenting the image of tea tourism destinations. The public version of tea packaging with images of tea sightseeing spots was pervasive, and builds the impression to tourists that they have visited a certain destination. However, with the rise of independent brand thinking and sensory stimulation consumption, the form of tea packaging in the public version has changed to be based on tourists’ purchasing preferences, leading to the diversity of the packaging style and pattern, and the public version of tea packaging gradually loses the function of promoting brand images. Based on the rooted land of oriental tea culture, this research has the following aims: (1) to construct the concept of “Relational Space for Sustainable Public Version of Tea Packaging and its Concept” through a literature review and field investigation; (2) to give contributions to the improvement of the visual aspect of the existing public packaging of tea; (3) to integrate the image of the destination and the private brand image of tea farmers with the public version of tea packaging to enhance the perception and attraction of tourists to the brand image of tea tourism destinations; (4) to design, operate, and test the concept discussed in this study by utilizing experimental design and questionnaire survey and propose application guidelines for this concept design. The results of the study are as follows: (1) The destination images and geographical symbols of the existing public packaging of tea are beneficial to the promotion of the destination image; however, the visual elements that make up these packages are not conducive to the cultural richness of the destination because of their single relational context, which leads to the solidification of the destination image. (2) The design application guidelines proposed in this study present the concept of destination branding and private branding as a complement to each other by adjusting the packaging layout to create a mutually beneficial partnership visually embodied in the public tea packaging design. Packaging accessories are central to the partnership between the destination and the local industry, and the public tea packaging design created by this concept creates a richness and specificity of the destination’s brand image. In this way, the destination’s industry and brand image will develop in a diverse and multifaceted way to achieve the sustainability of the destination’s industry.

Fabrication of Poly(vinyl alcohol)/Chitosan Composite Films Strengthened with Titanium Dioxide and Polyphosphonate Additives for Packaging Applications

Eco-innovation through the development of intelligent materials for food packaging is evolving, and it still has huge potential to improve food product safety, quality, and control. The design of such materials by the combination of biodegradable semi-synthetic polymers with natural ones and with some additives, which may improve certain functionalities in the targeted material, is continuing to attract attention of researchers. To fabricate composite films via casting from solution, followed by drying in atmospheric conditions, certain mass ratios of poly(vinyl alcohol) and chitosan were used as polymeric matrix, whereas TiO2 nanoparticles and a polyphosphonate were used as reinforcing additives. The structural confirmation, surface properties, swelling behavior, and morphology of the xerogel composite films have been studied. The results confirmed the presence of all ingredients in the prepared fabrics, the contact angle of the formulation containing poly(vinyl alcohol), chitosan, and titanium dioxide in its composition exhibited the smallest value (87.67°), whereas the profilometry and scanning electron microscopy enlightened the good dispersion of the ingredients and the quality of all the composite films. Antimicrobial assay established successful antimicrobial potential of the poly(vinyl alcoohol)/chitosan-reinforced composites films against Staphylococcus aureus, Methicillin-resistant Staphylococcus aureus (MRSA), Escherichia coli, Pseudomonas aeruginosa, and Candida albicans. Cytotoxicity tests have revealed that the studied films are non-toxic, presented good compatibility, and they are attractive candidates for packaging applications.

Recent Advances in Bio-Based Smart Active Packaging Materials

The shortage of oil resources is currently a global problem. The use of renewable resources instead of non-renewable ones has become a hot topic of research in the eyes of scientists. In the food industry, there is a lot of interest in bio-based smart active packaging that meets the concept of sustainability and ensures safety. The packaging has antibacterial and antioxidant properties that extend the shelf life of food. Its ability to monitor the freshness of food in real time is also beneficial to consumers’ judgement of food safety. This paper summarises the main raw materials for the preparation of bio-based smart active packaging, including proteins, polysaccharides and composite materials. The current status of the preparation method of bio-based smart active packaging and its application in food preservation is summarised. The future development trend in the field of food packaging is foreseen, so as to provide a reference for the improvement of bio-based smart active packaging materials.

Sustainable Agro-Food Supply Chain in E-Commerce: Towards the Circular Economy

The continuous decline in the sustainable agro-food supply chain (AFSC) towards a Circular Economy (CE) has become a matter of great concern for the key stakeholders, including government organizations, businesses, end-users, and farmers. In line with this, the main purpose of this study is to develop a sustainable food Supply Chain Network (SCN). The SCN enables the collection of agro-food grains from different farmers’ locations and delivers the same to food processing units. To design an efficient and effective sustainable pickup and delivery network, a Mixed-Integer Non-Linear Programming (MINLP) mathematical model is formulated. The proposed model achieves the sustainability goal by minimizing the collection costs. The developed MINLP model is solved by using an exact optimization approach in LINGO 18 software. Further, to test the efficacy of the developed model, various computational experiments are performed, varying from small to large size data. The results of these experiments reflect that our model can support businesses in designing an efficient and effective sustainable pickup and delivery network. Lastly, it has been shown that innovative packaging materials can help to minimize the wastage of food.

Sustainable Food Packaging: An Integrative Framework

The paper proposes a comprehensive and operational definition of Sustainable Food Packaging (SFP). Sustainability is a multifaceted concept, yet most SFP conversations decline it as a mere material substitution issue. The efforts of regulators, packaging producers, food companies, and consumers towards the design and adoption of SFP products are likely to fail without a common understanding of the multiple means by which food packaging contributes to sustainability. Based on an extensive literature review and the contributions of SFP innovation experts, the paper builds a Food Packaging Sustainability Framework (FPSF) that encompasses the three main dimensions of SFP, namely environmental conservation, food safety, and social value, and operationalizes them in terms of objectives and activable levers. The framework can be used as a tool to search and evaluate food packaging products, a conceptual guide for SFP design, and a narrative platform for coordinating supply chain actors, including consumers. The experimental activities applying FPSF gathered the different actors in the supply chain to jointly adopt the integrated model that distributes environmental, social, and economic benefits along the entire production chain.

Functional bioplastics from food residual: Potentiality and safety issues

Plastic pollution and food waste are two global issues with much in common. Plastic containers were introduced as a practical and easy remedy to improve food preservation and reduce the risk of creating waste, but ironically, to address one problem, another has been made worse. The spread of single-use containers has dramatically increased the amount of plastic that has to be discarded, and the most urgent task is now to find a solution to what has become part of the problem. An innovative way around it consists of promoting the valorization of food residues by turning them into novel materials for packaging. Although the results are promising, the aim of completely replacing plastics with biodegradable materials still seems far from being achieved. This review illustrates the main strategies adopted thus far to produce new bioplastic materials and composites from waste resources and focuses on the pros and cons of the food recovery process to look for the aspects that represent an obstacle to the development of the circular food economy on an industrial scale.