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Duan Y, Wang S, Xu T, Bian H, Dai H. The Effect of Fibrillation, Semi-Dry Pressing, and Surface Treatment on the Barrier Properties of Water Molecules and Oxygen on Food Packaging Paper. Polymers (Basel) 2024; 16:1892. [PMID: 39000747 PMCID: PMC11243852 DOI: 10.3390/polym16131892] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2024] [Revised: 06/28/2024] [Accepted: 06/29/2024] [Indexed: 07/17/2024] Open
Abstract
The characteristics of fiber morphology and paper structure are critical to the barrier properties of food packaging paper. Herein, this study aimed to use pulp fibrillation, paper semi-dry pressing and carboxymethyl starch (CMS) coating to flatten the fibers, which were formed on the paper surface with good barrier properties due to the tight bond between fibers. The results showed that the permeability of paper was reduced by 87.56%, from 81.44 μm/Pa·s to 10.13 μm/Pa·s after the pulp fibrillation treatment (60 °SR). Moreover, semi-dry pressing treatment contributed to decreasing the water vapor transmission coefficient (WVP) by 50.98% to 2.74 × 10-10 g/m·s·Pa, and the oxygen permeation coefficient (OP) decreased by 98.04% to 1.93 × 10-14 cm3·cm/cm2·s·Pa. After coating the paper surface with titanium dioxide (TiO2) and CMS, the WVP of the paper was further reduced to 1.55 × 10-10 g/m·s·Pa, and OP was reduced to 0.19 × 10-14 cm3·cm/cm2·s·Pa. These values were 72.27% and 99.8% lower than those of the original paper, respectively. Therefore, through pulp fibrillation, semi-dry pressing of paper, TiO2 filling, and surface coating with CMS, there is no need to use synthetic polymer surface film-forming agents to achieve the high barrier properties that are required for low water and oxygen molecules permeation in food packaging paper.
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Affiliation(s)
- Yuqing Duan
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China
| | - Shumei Wang
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China
| | - Tingting Xu
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China
| | - Huiyang Bian
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China
| | - Hongqi Dai
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China
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2
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Mavai S, Bains A, Sridhar K, Rashid S, Elossaily GM, Ali N, Chawla P, Sharma M. Formulation and application of poly lactic acid, gum, and cellulose-based ternary bioplastic for smart food packaging: A review. Int J Biol Macromol 2024; 268:131687. [PMID: 38642692 DOI: 10.1016/j.ijbiomac.2024.131687] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2024] [Revised: 04/08/2024] [Accepted: 04/17/2024] [Indexed: 04/22/2024]
Abstract
In future, global demand for low-cost-sustainable materials possessing good strength is going to increase tremendously, to replace synthetic plastic materials, thus motivating scientists towards green composites. The PLA has been the most promising sustainable bio composites, due to its inherent antibacterial property, biodegradability, eco-friendliness, and good thermal and mechanical characteristics. However, PLA has certain demerits such as poor water and gas barrier properties, and low glass transition temperature, which restricts its use in food packaging applications. To overcome this, PLA is blended with polysaccharides such as gum and cellulose to enhance the water barrier, thermal, crystallization, degradability, and mechanical properties. Moreover, the addition of these polysaccharides not only reduces the production cost but also helps in manufacturing packaging material with superior quality. Hence this review focuses on various fabrication techniques, degradation of the ternary composite, and its application in the food sector. Moreover, this review discusses the enhanced barrier and mechanical properties of the ternary blend packaging material. Incorporation of gum enhanced flexibility, while the reinforcement of cellulose improved the structural integrity of the ternary composite. The unique properties of this ternary composite make it suitable for extending the shelf life of food packaging, specifically for fruits, vegetables, and fried products. Future studies must be conducted to investigate the optimization of formulations for specific food types, explore scalability for industrial applications, and integrate these composites with emerging technologies (3D/4D printing).
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Affiliation(s)
- Sayani Mavai
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara 144411, India
| | - Aarti Bains
- Department of Microbiology, Lovely Professional University, Phagwara 144411, India
| | - Kandi Sridhar
- Department of Food Technology, Karpagam Academy of Higher Education (Deemed to be University), Coimbatore 641021, India
| | - Summya Rashid
- Department of Pharmacology & Toxicology, Prince Sattam Bin Abdulaziz University, P.O. Box 173 Al-Kharj 11942, Saudi Arabia
| | - Gehan M Elossaily
- Department of Basic Medical Sciences, AlMaarefa University, P.O. Box 71666, Riyadh 13713, Saudi Arabia
| | - Nemat Ali
- Department of Pharmacology and Toxicology, King Saud University, P.O. Box 2457, Riyadh 11451, Saudi Arabia
| | - Prince Chawla
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara 144411, India.
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Devi LS, Jaiswal AK, Jaiswal S. Lipid incorporated biopolymer based edible films and coatings in food packaging: A review. Curr Res Food Sci 2024; 8:100720. [PMID: 38559379 PMCID: PMC10978484 DOI: 10.1016/j.crfs.2024.100720] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/01/2024] [Revised: 02/27/2024] [Accepted: 03/14/2024] [Indexed: 04/04/2024] Open
Abstract
In the evolving landscape of food packaging, lipid-based edible films and coatings are emerging as a sustainable and effective solution for enhancing food quality and prolonging shelf life. This critical review aims to offer a comprehensive overview of the functional properties, roles, and fabrication techniques associated with lipid-based materials in food packaging. It explores the unique advantages of lipids, including waxes, resins, and fatty acids, in providing effective water vapor, gas, and microbial barriers. When integrated with other biopolymers, such as proteins and polysaccharides, lipid-based composite films demonstrate superior thermal, mechanical, and barrier properties. The review also covers the application of these innovative coatings in preserving a wide range of fruits and vegetables, highlighting their role in reducing moisture loss, controlling respiration rates, and maintaining firmness. Furthermore, the safety aspects of lipid-based coatings are discussed to address consumer and regulatory concerns.
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Affiliation(s)
- L. Susmita Devi
- Department of Food Engineering and Technology, Central Institute of Technology Kokrajhar, Kokrajhar, BTR, Assam, 783370, India
| | - Amit K. Jaiswal
- Sustainable Packaging & Bioproducts Research (SPBR) Group, School of Food Science and Environmental Health, College of Sciences and Health, Technological University Dublin - City Campus, Central Quad, Grangegorman, Dublin, D07 ADY7, Ireland
- Sustainability and Health Research Hub, Technological University Dublin, City Campus, Grangegorman, Dublin, D07 H6K8, Ireland
| | - Swarna Jaiswal
- Sustainable Packaging & Bioproducts Research (SPBR) Group, School of Food Science and Environmental Health, College of Sciences and Health, Technological University Dublin - City Campus, Central Quad, Grangegorman, Dublin, D07 ADY7, Ireland
- Sustainability and Health Research Hub, Technological University Dublin, City Campus, Grangegorman, Dublin, D07 H6K8, Ireland
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Karthik C, Mavelil-Sam R, Thomas S, Thomas V. Cold Plasma Technology Based Eco-Friendly Food Packaging Biomaterials. Polymers (Basel) 2024; 16:230. [PMID: 38257029 PMCID: PMC10821393 DOI: 10.3390/polym16020230] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2023] [Revised: 01/04/2024] [Accepted: 01/07/2024] [Indexed: 01/24/2024] Open
Abstract
Biopolymers have intrinsic drawbacks compared to traditional plastics, such as hydrophilicity, poor thermo-mechanical behaviours, and barrier characteristics. Therefore, biopolymers or their film modifications offer a chance to create packaging materials with specified properties. Cold atmospheric plasma (CAP) or Low temperature plasma (LTP) has a wide range of applications and has recently been used in the food industry as a potent tool for non-thermal food processing. Though its original purpose was to boost polymer surface energy for better adherence and printability, it has since become an effective technique for surface decontamination of food items and food packaging materials. These revolutionary innovative food processing methods enable the balance between the economic constraints and higher quality while ensuring food stability and minimal processing. For CAP to be considered as a viable alternative food processing technology, it must positively affect food quality. Food products may have their desired functional qualities by adjusting the conditions for cold plasma formation. Cold plasma is a non-thermal method that has little effects on the treated materials and is safe for the environment. In this review, we focus on recent cold plasma advances on various food matrices derived from plants and animals with the aim of highlighting potential applications, ongoing research, and market trends.
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Affiliation(s)
- Chandrima Karthik
- Department of Mechanical and Materials Engineering, University of Alabama at Birmingham (UAB), Birmingham, AL 35294, USA;
| | - Rubie Mavelil-Sam
- College of Science and Engineering, James Cook University, Townsville, QLD 4811, Australia;
- School of Nanoscience and Nanotechnology, Mahatma Gandhi University, Kottayam 686560, India;
| | - Sabu Thomas
- School of Nanoscience and Nanotechnology, Mahatma Gandhi University, Kottayam 686560, India;
- Trivandrum Engineering Science and Technology Research Park (TrEST), Thiruvananthapuram 695016, India
| | - Vinoy Thomas
- Department of Mechanical and Materials Engineering, University of Alabama at Birmingham (UAB), Birmingham, AL 35294, USA;
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Cruz RMS, Albertos I, Romero J, Agriopoulou S, Varzakas T. Innovations in Food Packaging for a Sustainable and Circular Economy. ADVANCES IN FOOD AND NUTRITION RESEARCH 2023; 108:135-177. [PMID: 38460998 DOI: 10.1016/bs.afnr.2023.10.003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/11/2024]
Abstract
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.
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Affiliation(s)
- Rui M S Cruz
- Department of Food Engineering, Institute of Engineering, Universidade do Algarve, Campus da Penha, Faro, Portugal; MED-Mediterranean Institute for Agriculture, Environment and Development and CHANGE-Global Change and Sustainability Institute, Faculty of Sciences and Technology, Campus de Gambelas, Universidade do Algarve, Faro, Portugal.
| | - Irene Albertos
- Nursing Department, Nursing Faculty, University of Valladolid, Valladolid, Spain
| | - Janira Romero
- Faculty of Sciences and Art, Universidad Católica de Ávila (UCAV), Calle Canteros s/n, Ávila, Spain
| | - Sofia Agriopoulou
- Department of Food Science and Technology, University of Peloponnese, Tripoli, Greece
| | - Theodoros Varzakas
- Department of Food Science and Technology, University of Peloponnese, Tripoli, Greece
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Yu Y, Sun Z, Feng C, Xiao X, Hou Y. The Effect of Vice-Virtue Bundles on Consumers' Purchase Intentions for Vice Packaged Foods: Evidence from Randomized Experiments. Foods 2023; 12:3270. [PMID: 37685203 PMCID: PMC10486616 DOI: 10.3390/foods12173270] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2023] [Revised: 08/24/2023] [Accepted: 08/29/2023] [Indexed: 09/10/2023] Open
Abstract
Packaged foods have significantly expanded their market presence, with the utilization of vice-virtue bundles gaining momentum, particularly in the realm of vice-packaged foods. Consequently, understanding how consumers respond to vice-packaged food with vice-virtue bundles (i.e., vice-packaged food combined with virtue ingredients) becomes crucial. This research investigates this issue through four experiments employing a one-way between-subjects design, incorporating distinct stimuli and measures, and involving samples from diverse sources. In Experiment 1 (n = 172), Experiment 2 (n = 169), and the follow-up experiment (n = 153), variance analysis, chi-square test, and mediating analysis demonstrate that consumers are more inclined to purchase vice-packaged food with vice-virtue bundles owing to the perception of it being healthier than vice packaged food with vice-virtue bundles. Furthermore, Experiment 3 (n = 249) employs moderated mediation analysis, uncovering that both the heightened purchase intention for vice-packaged food with vice-virtue bundles and the mediating effect of perceived healthiness are attenuated among consumers with prevention (vs. promotion) focus. Beyond contributing to theories on packaged food consumption, vice-virtue bundles, and regulatory focus theory, these findings hold practical implications for packaged food marketing, promoting rational food choices, and enhancing healthier diets.
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Affiliation(s)
- Yating Yu
- School of Management, Zhejiang University, Hangzhou 310058, China
- School of Psychological and Cognitive Sciences, Peking University, Beijing 100871, China; (Z.S.); (C.F.)
| | - Zhaoyang Sun
- School of Psychological and Cognitive Sciences, Peking University, Beijing 100871, China; (Z.S.); (C.F.)
- Beijing Key Laboratory of Behavior and Mental Health, Peking University, Beijing 100871, China
| | - Chao Feng
- School of Psychological and Cognitive Sciences, Peking University, Beijing 100871, China; (Z.S.); (C.F.)
- School of Business, Guangdong University of Foreign Studies, Guangzhou 510000, China
| | - Xiang Xiao
- Guangzhou Nanfang College, Guangzhou 510970, China;
| | - Yubo Hou
- School of Psychological and Cognitive Sciences, Peking University, Beijing 100871, China; (Z.S.); (C.F.)
- Beijing Key Laboratory of Behavior and Mental Health, Peking University, Beijing 100871, China
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Podgorbunskikh E, Kuskov T, Matveeva A, Ulihin A, Bychkov A, Lomovskiy I, Polienko Y. Disordering of Starch Films as a Factor Influencing the Release Rate of Biologically Active Substances. Polymers (Basel) 2023; 15:polym15102303. [PMID: 37242877 DOI: 10.3390/polym15102303] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2023] [Revised: 05/04/2023] [Accepted: 05/11/2023] [Indexed: 05/28/2023] Open
Abstract
The release of a spin probe (nitroxide radical) from polymer films was studied by electron paramagnetic resonance (EPR). The films were fabricated from starch having different crystal structures (A-, B-, and C-types) and disordering degrees. Film morphology (analysis of the scanning electron microscopy (SEM)) depended on the presence of dopant (nitroxide radical) to a larger extent rather than on crystal structure ordering or polymorphic modification. The presence of nitroxide radical led to additional crystal structure disordering and reduced the crystallinity index from the X-ray diffraction (XRD) data. Polymeric films made of amorphized starch powder were able to undergo recrystallization (crystal structure rearrangement), which manifested itself as an increase in crystallinity index and phase transition of the A- and C-type crystal structures to the B-type one. It was demonstrated that nitroxide radical does not form an individual phase during film preparation. According to the EPR data, local permittivity of starch-based films varied from 52.5 to 60.1 F/m, while bulk permittivity did not exceed 17 F/m, which demonstrates that local concentration of water is increased in the regions near the nitroxide radical. The mobility of the spin probe corresponds to small stochastic librations and is indicative of the strongly a mobilized state. The application of kinetic models made it possible to find out that substance release from biodegradable films consists of two stages: matrix swelling and spin probe diffusion through the matrix. Investigation of the release kinetics for nitroxide radical demonstrated that the course of this process depends on the type of crystal structure of native starch.
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Affiliation(s)
- Ekaterina Podgorbunskikh
- Institute of Solid State Chemistry and Mechanochemistry SB RAS, 18 Kutateladze Str., 630090 Novosibirsk, Russia
| | - Timofei Kuskov
- Institute of Solid State Chemistry and Mechanochemistry SB RAS, 18 Kutateladze Str., 630090 Novosibirsk, Russia
- Department of Natural Sciences, Novosibirsk State University, 2 Pirogova Str., 630090 Novosibirsk, Russia
| | - Anna Matveeva
- Institute of Solid State Chemistry and Mechanochemistry SB RAS, 18 Kutateladze Str., 630090 Novosibirsk, Russia
| | - Artem Ulihin
- Institute of Solid State Chemistry and Mechanochemistry SB RAS, 18 Kutateladze Str., 630090 Novosibirsk, Russia
| | - Aleksey Bychkov
- Institute of Solid State Chemistry and Mechanochemistry SB RAS, 18 Kutateladze Str., 630090 Novosibirsk, Russia
- Department of Business, Novosibirsk State Technical University, 20 Prospekt K. Marksa, 630073 Novosibirsk, Russia
| | - Igor Lomovskiy
- Institute of Solid State Chemistry and Mechanochemistry SB RAS, 18 Kutateladze Str., 630090 Novosibirsk, Russia
| | - Yuliya Polienko
- Laboratory of Nitrogen Compounds, N. N. Vorozhtsov Novosibirsk Institute of Organic Chemistry SB RAS, 9 Lavrentiev Ave., 630090 Novosibirsk, Russia
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Frontiers on Sustainable Food Packaging. Foods 2023; 12:foods12020349. [PMID: 36673440 PMCID: PMC9857415 DOI: 10.3390/foods12020349] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2022] [Accepted: 01/07/2023] [Indexed: 01/15/2023] Open
Abstract
The implementation of sustainable food packaging solutions within future circular food supply chains is essential to protect customers and ensure food quality, safety, and optimal shelf-life [...].
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