Packaging Technology and Science最新文献

{"title":"White-button mushroom storage in trays with layerings of chitosan and turmeric","authors":"Maria Lidia de Oliveira Mariano Pilger, Suse Botelho da Silva, Lauri Lourenço Radunz, Renar João Bender","doi":"10.1002/pts.2791","DOIUrl":"https://doi.org/10.1002/pts.2791","url":null,"abstract":"White-button mushrooms (<i>Agaricus bisporus</i>) are short-lived commodities and preserving freshness and quality poses significant challenges. Considering active packaging as a possibility to extend mushroom shelf life, in the present work two alternative systems were evaluated for their after harvest effects on quality and control of microbiological contamination. Chitosan films, with or without turmeric, were used to layer polystyrene trays for mushroom storage at a temperature of 7°C ± 1.5°C for up to 17 days. At retrieval from storage, quality parameters, respiration rates, total polyphenols and psychrotrophic bacteria counts were determined. Chitosan layers resulted in significantly lower microbiological contamination and the inclusion of turmeric reduced in approximately 2 log CFU g⁻¹ microbial counts compared to the usual storage procedure. Chitosan and chitosan plus turmeric layers enhanced fresh mass losses, though quality traits, polyphenols and respiratory patterns were not influenced by any of the film layering's in the polystyrene trays. These findings suggest that storage trays layered with chitosan and turmeric effectively mitigate microbial contamination on white-button mushrooms without compromising overall quality characteristics.","PeriodicalId":19626,"journal":{"name":"Packaging Technology and Science","volume":"24 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2024-01-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139461294","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"工程技术","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Review on functionalized pectin films for active food packaging","authors":"Anantha Janani Vellaisamy Singaram, Srisowmeya Guruchandran, Nandhini Devi Ganesan","doi":"10.1002/pts.2793","DOIUrl":"https://doi.org/10.1002/pts.2793","url":null,"abstract":"Owing to environmental distresses and growing demands for food safety, biopolymers have found noble applications in food packaging films as they are biodegradable, biocompatible and non-toxic. Pectin, polysaccharide based biomass was considered a promising substrate in fabricating polymeric films because of its advantages concerning film-forming ability, low cost, bioactivity, compatibility with other polymers with a distinctive oxygen barrier capacity, which helps in improving shelf life of commodities. Introducing active agents into the packaging films focus to prolong the shelf life and preserve the sensorial quality and safety of packaged foods devoid of contamination. Antimicrobial agents or secondary metabolites derived from plants and fungi are perceived as promising natural bio-active agents integrated into films to prevent microbial deterioration. Pectin has been greatly utilized in active packaging films incorporated with natural additives such as essential oils, nanoparticles, free fatty acids and phenolic compounds that inhibit/retard the growth of major foodborne pathogens. The above-mentioned functionalization of pectin films with bio-active compounds enhanced microbial resistance and contemporarily influenced the mechanical strength and barrier properties of the film. This review is intended to focus on the background of pectin, its source and the utilization of pectin in active packaging films, and the types and method of incorporation of natural compounds. Specific emphasis has been given to the types of bioactive compounds incorporated into pectin films and their impact on the functional properties of the films. This review will benefit researchers in exploring innovative methods of incorporating bioactive compounds into pectin-based films.","PeriodicalId":19626,"journal":{"name":"Packaging Technology and Science","volume":"65 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2024-01-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139461327","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"工程技术","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Deliquescence-induced release of ethyl formate and chlorine dioxide from their precursors-loaded sachets for in-package fumigation of spotted wing drosophila (Drosophila suzukii Matsumura)","authors":"Amr Zaitoon, Ayesha Jabeen, Singam Suranjoy Singh, Cynthia Scott-Dupree, Loong-Tak Lim","doi":"10.1002/pts.2790","DOIUrl":"https://doi.org/10.1002/pts.2790","url":null,"abstract":"The toxicity and environmental concerns of methyl bromide (MB) have been a significant impetus for research into environmentally benign fumigant alternatives. Ethyl formate (EF) and chlorine dioxide (ClO₂) are FDA-approved agents with potential as alternatives to MB. However, both are chemically unstable and pose considerable end-use challenges. In this study, we developed moisture-activated sachets for EF and ClO₂ to facilitate their end-use deployment for in-package fumigation. The sachets were loaded with EF or ClO₂ metastable precursors, citric acid (CA), and a deliquescent salt carrier (e.g., CaCl₂ or NaCl). When placed in an elevated relative humidity environment, these combinations activate the release of EF or ClO₂ gases, separately. The deliquescence lowering phenomenon and its effect on fumigants release rate were investigated when mixing CA with CaCl₂ or NaCl. The mutual deliquescence relative humidity for CA–CaCl₂ and CA–NaCl mixtures were 40% and 63%, respectively. CaCl₂ enhanced the release rate of fumigants from their sachets, whereas NaCl resulted in a slower release rate. EF and ClO₂ sachets were evaluated for fumigation of different life stages of spotted wing drosophila (SWD). Complete control of SWD adults was achieved after exposure to 10.1 mg·h/L EF, while eggs, larval, and pupal stages were more tolerant toward EF vapour and required 110.2 mg·h/L EF to achieve control. ClO₂ at low concentrations was more effective than EF against all SWD life stages, excluding pupae. Complete mortality was achieved after fumigating SWD adults, eggs, and larvae with 0.73, 2.39, and 1.21 mg·h/L ClO₂, respectively. These results indicated that both EF and ClO₂ sachets could be employed safely for EF and ClO₂ in-packaging fumigation to control produce pests.","PeriodicalId":19626,"journal":{"name":"Packaging Technology and Science","volume":"17 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2024-01-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139411100","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"工程技术","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effects of carbon dioxide concentration in modified atmosphere packaging on the shelf life and quality criteria of whole wheat bread during storage","authors":"Farnaz Naserifar, Asli Sahiner, Ozlem Kizilirmak Esmer","doi":"10.1002/pts.2788","DOIUrl":"https://doi.org/10.1002/pts.2788","url":null,"abstract":"This study aimed to determine the effects of carbon dioxide concentration in modified atmosphere packaging (MAP) on the quality criteria and shelf life of whole wheat flour bread. Four different concentrations of CO₂ and N₂ gases (30% CO₂ + 70% N₂, 50% CO₂ + 50% N₂, 70% CO₂:30% N₂ and 100% CO₂) were applied to the bread samples, which were packaged with PA/EVOH/LDPE (polyamide/ethylene vinyl alcohol/low-density polyethylene). The samples were stored at room temperature (25°C ± 1°C) for 13 days. The control group was packaged using BOPP (bi-oriented polypropylene) under atmospheric air as in traditional current use. The effects of MAP on headspace gas analysis, pH, moisture content, water activity, water-holding capacity, blue value, hardness, total mould and yeast count and sensory evaluation were analysed on days 0, 3, 4, 5, 7, 10 and 13. The results showed that the most effective gas combination in extending the shelf life of whole wheat bread was 100% CO₂, and its shelf life was 10 days, whereas it was only 3 days for the control group. Increasing concentrations of CO₂ significantly affected mould and yeast growth. As the CO₂ concentration increased, the bread exhibited higher water-holding capacity and blue values, which are important indicators for bread staling. An improved preservation of sensory properties was observed in proportion to increasing CO₂ concentrations. However, the CO₂ gas concentration did not affect the hardness of the bread. Overall, the study suggests that MAP technology, particularly using 100% CO₂, can effectively extend the shelf life of whole wheat flour bread without the need for preservatives, not only extending the microbiological shelf life but also increasing the sensory shelf life. The species that grew in air-packaged samples were suppressed under modified atmosphere conditions and chalk mould fungi were the dominant and shelf life-impacting species in the MAP samples. These findings could be beneficial in reducing bread wastage, which is a critical issue in today's society due to the limited shelf life of bread caused by rapid microbiological deterioration or staling.","PeriodicalId":19626,"journal":{"name":"Packaging Technology and Science","volume":"47 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2023-12-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139056829","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"工程技术","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Utilization of perforated zipper-lock packaging bags to improve the quality of stem-on and stem-free ‘Chelan’ and ‘Lapins’ sweet cherries during the storage and marketing periods","authors":"Huanhuan Zhi, Huimin Dai, Rachel Leisso, Yu Dong","doi":"10.1002/pts.2789","DOIUrl":"https://doi.org/10.1002/pts.2789","url":null,"abstract":"In the current domestic market, improper packaging systems cause a significant amount of food loss and waste of sweet cherry fruit from the packinghouse to the table. The purpose of this study was to assess whether reducing the commercial zipper-lock bags' perforation ratio (PR) from 2% to 0.5% or 0.05% had the potential to improve the quality and resistance to postharvest disorders of stem-on (SO) and stem-free (SF) ‘Chelan’ and ‘Lapins’ cherries during a series of 14 days at 0°C, 2 days at 10°C and 2 days at 20°C (the storage and marketing periods). Regardless of whether the stem was attached to the fruit, reducing PR from 2% to 0.5% or 0.05% resulted in a high relative humidity, an increased CO₂ with a decreased O₂ in bags and reduced weight loss of fruit and stems in both cultivars during the entire storage and marketing periods; furthermore, higher fruit firmness, skin brightness and stem green color with lower rates of surface pitting and stem browning and relative leakage of stems were observed in either SO or SF of ‘Chelan’ and ‘Lapins’ cherries packaged with 0.5% and 0.05% PR bags compared to 100 (air) and 2% PR-treated cherries. However, the 0.05% PR packaging system retained a significant amount of condensation water in the bag; as a result, the decay incidence of SF cherries statistically increased. Overall, packing SO and SF ‘Chelan’ and ‘Lapins’ cherries in bags with a 0.5% PR provided great benefits in delaying weight loss and pathogen infection and maintaining the high eating and storage quality during the storage and marketing periods.","PeriodicalId":19626,"journal":{"name":"Packaging Technology and Science","volume":"18 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2023-12-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139056830","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"工程技术","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Investigation and mechanism of headspace corrosion in metal cans filled chicken noodle soup","authors":"Yajun Wu, Ken Ruffley, Melvin A. Pascall","doi":"10.1002/pts.2786","DOIUrl":"https://doi.org/10.1002/pts.2786","url":null,"abstract":"This study demonstrated a method to investigate corrosion formation in the headspace of canned chicken noodle soup. In this method, Selected Ion Flow Tube–Mass Spectrometer was used to identify and quantify chemical compounds in raw and cooked chicken noodle soup and those that migrated towards the polymer coating of the metal cans. Scanning electron microscopy (SEM) was used to detect the appearance of breaches in the coating of the tested cans, and energy dispersive X-ray spectroscopy (EDS) allowed for analysis of the elemental composition of the internal walls of the tested cans. Inductively coupled plasma–mass spectrometry (ICP-MS) provided information about the migration of iron and tin from the internal walls of the cans into the packaged soups. SEM images showed that breaches developed in the coating of the tested cans when corrosion occurred. The EDS analyses showed that tin and iron exposures were associated with extra peaks in the EDS. These peaks were attributed to sulphur. From the results obtained, it was concluded that the process of heat retorting contributed to the formation of sulphur-containing volatile compounds that bonded to the coating in the headspace of the tested cans. These then penetrated the protective coating and facilitated avenues for other oxidative chemicals in the product to cause corrosion and staining. Results from the ICP-MS analyses showed that tin and iron subsequently migrated from the corroded cans toward the chicken soup. These results thus showed how corrosive compounds in a retorted food initiated corrosion in metal cans.","PeriodicalId":19626,"journal":{"name":"Packaging Technology and Science","volume":"2 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2023-12-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138826463","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"工程技术","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Development of biodegradable coatings by the incorporation of essential oils derived from food waste: A new sustainable packaging approach","authors":"Samran Khalid, Muhammad Naeem, Muhammad Talha, Syed Ali Hassan, Aman Ali, Abid Aslam Maan, Zuhaib F. Bhat, Rana Muhammad Aadil","doi":"10.1002/pts.2787","DOIUrl":"https://doi.org/10.1002/pts.2787","url":null,"abstract":"Packaging serves as a pivotal component in addressing food losses by extending the shelf life and preserving the quality of both raw and processed food products. Nevertheless, conventional plastic packaging has substantial environmental drawbacks due to its non-biodegradable nature and the inclusion of potentially harmful chemical components. As a result, there is a global shift toward biodegradable packaging obtained from natural sources as a more environmentally friendly and sustainable alternative. In this regard, biodegradable coatings made up of natural sources are very efficient for food packaging purposes because of various significant properties. Moreover, huge amounts of food waste are produced globally, leading to environmental pollution. Utilization of this waste is crucial, with one significant application being the extraction of essential oils (EOs). These oils are incorporated into different coatings materials to enhance their functional properties for better preservation of food products. So, this review covers the potential of EOs derived from food waste materials as bioactive compounds incorporated in biodegradable coatings for enhancing the storage quality and shelf life of food products. The biodegradable coatings enriched with these EOs thereby reduce microbial spoilage, stop moisture loss and act as a barrier against gases that ultimately enhance the product's shelf life. These coatings with EOs also reduce weight loss and stabilize other parameters such as pH, colour, acidity and firmness of food commodities. Different packaging systems using waste-derived EOs have been developed to preserve both plant and animal-origin foods such as fruits, meat, fish, shrimp, mushrooms and cheese. Developing biodegradable packaging from natural polymers along with the incorporation of EOs from food waste is an innovative way of food preservation and waste management.","PeriodicalId":19626,"journal":{"name":"Packaging Technology and Science","volume":"32 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2023-12-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138686166","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"工程技术","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Barrier, converting, and tray-forming properties of paperboard packaging materials coated with waterborne dispersions","authors":"Andrea Marinelli, Johanna Lyytikäinen, Panu Tanninen, Barbara Del Curto, Ville Leminen","doi":"10.1002/pts.2784","DOIUrl":"https://doi.org/10.1002/pts.2784","url":null,"abstract":"In this work, different food-contact experimental and commercial aqueous polymeric dispersions were applied to paperboard via rod coating technology to achieve &lt;5% non-cellulosic content. Barrier (water, moisture and grease), mechanical (tensile and bending) and converting (heat-sealing and creasing) properties were analysed before tray formation trials on pilot-scale equipment. Dispersion-coated samples were compared against polyethylene terephthalate (PET) extrusion-coated paperboard, the principal industrial material used for food trays. Results show that, within the investigated properties, waterborne dispersions can achieve similar barrier properties compared with PET, yet at lower dry coat grammage (12 g/m² vs. 40 g/m² of PET-coated paperboard). Additionally, the investigated coatings heat-sealed at temperatures as low as 80–90°C, almost 100°C less than PET; however, lower seal forces could be achieved (15–20 N/(25 mm) vs. 23 N/(25 mm) of PET-coated paperboard). Paperboard delamination occurred at the highest seal forces. Dispersion-coated trays were obtained at 4.5–5.0% blank moisture content. Formed trays at industrial processing parameters showed critical coating damage during converting due to tensile stresses. This work shows that milder processing conditions allow a reduction in coat defects.","PeriodicalId":19626,"journal":{"name":"Packaging Technology and Science","volume":"268 1 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2023-12-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138546368","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"工程技术","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Study of extractables and leachables of non-polyvinyl chloride soft infusion bags from different batches by analytical assessment threshold screening","authors":"Zheng Lu, Xuechun Sun, Augustine Atta Debraha, Zhenxia Du","doi":"10.1002/pts.2785","DOIUrl":"https://doi.org/10.1002/pts.2785","url":null,"abstract":"This study utilized ultra-high-performance liquid chromatography combined with quadrupole time-of-flight mass spectrometry and gas chromatography–mass spectrometry techniques to analyze multiple batches of non-polyvinyl chloride (PVC) soft bags exposed to three extractants. Based on an established library of relative response factors for more than 30 different polymer additives, analytical evaluation thresholds for large volume injectables were determined, and 30 extractables were screened and (semi-)quantitatively analyzed. To identify variations in extractables between batches, multivariate statistical methods such as principal component analysis, heat map analysis, and hierarchical cluster analysis were employed. Additionally, a comprehensive risk assessment of extractables and a biosafety assessment of leachables were conducted. The results of the study revealed that the concentrations of two extractables exceeded the established safety threshold. Moreover, one of these extractables was deemed to pose a mutagenic risk based on the consistent findings of two (Q)SAR software tools. Notably, certain extractables exhibited discrepancies in their content between batches, with particular emphasis on 1,3-bis(3,5-di-<i>tert</i>-butyl-4-hydroxybenzyl)-1,3,5-triazinane-2,4,6-trione. This discrepancy led to inconsistencies in risk levels across batches. However, the levels of leachables detected in the non-PVC soft bags were found to be within the safety threshold, and cytotoxicity assessments consistently yielded negative results for leachables. Consequently, this study provides valuable data for conducting batch stability investigations concerning extractables in large volume parenteral drug delivery containers and other forms of pharmaceutical packaging.","PeriodicalId":19626,"journal":{"name":"Packaging Technology and Science","volume":"16 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2023-12-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138546171","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"工程技术","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Development of PE-based antibacterial and antioxidant films with L-ascorbic acid-p-hydroxybenzoate addition","authors":"Yali Tang, Junhui Zhu, Yan Li, Lixin Lu, Xiaolin Qiu, Liao Pan","doi":"10.1002/pts.2777","DOIUrl":"https://doi.org/10.1002/pts.2777","url":null,"abstract":"In this work, a PE-based antibacterial and antioxidant material was successfully developed. <span>L</span>-Ascorbic acid and <i>p</i>-hydroxybenzoic acid were used as raw materials to synthesize L-ascorbic acid-<i>p</i>-hydroxybenzoate (LPHB) by direct esterification method. LPHB was added to polyvinyl alcohol (PVA) solution and coated on corona-treated low-density polyethylene (LDPE) film coated with primer layer to prepare a composite film. The effects of different concentrations of LPHB on the performance of composite films were investigated to determine the optimal amount of addition, and then to prepare both antibacterial and antioxidant films. The antimicrobial properties of LPHB were analysed. The antibacterial, antioxidant, mechanical, barrier properties and morphology of the films were characterized and analysed. The results showed that the addition of LPHB significantly improved the antibacterial and anti-mould properties, oxidation resistance, and barrier properties of the composite film compared to the LDPE film. The best overall performance of the composite film was achieved when the content of LPHB was 1.5%, the antibacterial rate against <i>Escherichia coli</i> and <i>Staphylococcus aureus</i> reached 99%, and the free radical scavenging rate reached 67.22%. In addition, the cling film added with LPHB has better antioxidant and antibacterial properties, which has obvious effect on bread preservation and has potential for application in food packaging.","PeriodicalId":19626,"journal":{"name":"Packaging Technology and Science","volume":"14 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2023-11-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138530641","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"工程技术","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}