Packaging Technology and Science最新文献

{"title":"Preparation of water‐based flexography printing ink by KMnO4 modified activated carbon for fruit ripening control application","authors":"Pachanat Nasomboon, Noppon Somsesta, Intatch Hongrattanavichit","doi":"10.1002/pts.2758","DOIUrl":"https://doi.org/10.1002/pts.2758","url":null,"abstract":"Ethylene is a type of gas that fruits and vegetables can produce naturally. The release of ethylene gas from fruits and vegetables causes them to ripen and undergo physical, chemical and biological changes, such as changes in the appearance in terms of shape and colour, changes in firmness and texture, changes in taste and changes in nutritional value. Furthermore, it also facilitates the growth of microorganisms. These changes lead to spoilage if the fruit or vegetables are left to over ripen. Therefore, the prevention and reduction of damage caused by the ripening of fruits and vegetables entail reducing or slowing down the release of ethylene gas produced by them. This research project aimed to study the properties of activated carbon and potassium permanganate (KMnO4) modified activated carbon, applied as a printing layer on plastic materials for bananas, in terms of their adsorption and decomposition of ethylene. Active and water‐based flexography printing inks were prepared from water‐based binder and ethylene adsorbing and scavenging agents (activated carbon and KMnO4 modified activated carbon) at various concentrations of active agents, that is, 0.0, 5.0, 7.5 and 10.0%w/v. Then, those inks were printed on polypropylene plastic substrate. The delayed ripening of fruits results showed that the plastic materials coated with modified activated carbon inks delayed the physiology disorder (colour and firmness changing about 250% and 226%) and prolonged the storage time up to 14 days when compared with control. In addition, the functional ink layer also presented a high efficiency of abrasion resistance of about 75 cycles of rubbing at 1.8 kg. The products that stem from this research can be applied as packaging for fruits and vegetables in the form of bags, stickers and product pads that can help extend the life and slow the ripening of fruits and vegetables.","PeriodicalId":19626,"journal":{"name":"Packaging Technology and Science","volume":"11 1","pages":"767 - 777"},"PeriodicalIF":2.6,"publicationDate":"2023-05-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79520707","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":"Improved criteria for evaluating impact targets in regulative drop tests of dangerous goods packagings","authors":"Nikolaos Lengas, K. Müller, Eva Schlick‐Hasper, Marcel Neitsch, Sergej Johann, M. Zehn","doi":"10.1002/pts.2759","DOIUrl":"https://doi.org/10.1002/pts.2759","url":null,"abstract":"For dangerous goods packagings, drop testing onto an essential unyielding target can be used to assess the mechanical resistance to impact loads. Adopted regulations like Agreement concerning the International Carriage of Dangerous Goods by Road (ADR)/Regulation concerning the International Carriage of Dangerous Goods by Rail (RID) require that the impact surface provided shall be integral with a mass at least 50 times than that of the heaviest package to be tested. The problem is that many manufacturers do not possess impact targets that satisfy the required 50 times mass ratio for regulative drop tests during series production. The objective of this work is to verify existing and define improved criteria for impact target structures based on systematic investigations. Previous evidence highlights the relevance of other parameters in addition to the mass ratio. Therefore, in this research, a variation of drop test parameters was carried out experimentally. Furthermore, numerical vibration analysis was applied to investigate the deformability of the impact surface. The results conclude that the mass ratio of 1:50 cannot be defined as a decisive criterion. In order to determine the influence of further drop test parameters, the research findings were used to validate a parametric model that assesses impact target deflection. An approximation quality of over 90% was achieved. As a result, new evaluation criteria are proposed. First, a method for identifying critical impact target designs is provided. Second, a new comprehensive formula compares the approximated maximum deflection of a real impact target to the respective theoretical threshold derived from a worst‐case assumption. In practice, this leads to great advantages in the evaluation of already installed impact targets for dangerous goods packagings.","PeriodicalId":19626,"journal":{"name":"Packaging Technology and Science","volume":"12 1","pages":"779 - 792"},"PeriodicalIF":2.6,"publicationDate":"2023-05-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81236328","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":"Fabrication of antimicrobial colorimetric pad for meat packaging based on polyvinyl alcohol aerogel with the incorporation of anthocyanins and silver nanoparticles","authors":"Yue He, Shiguang Chen, Dan Xu, D. Ren, Xiyu Wu","doi":"10.1002/pts.2754","DOIUrl":"https://doi.org/10.1002/pts.2754","url":null,"abstract":"A novel colorimetric pad with porous structure, good antimicrobial activity, and pH‐sensitivity has been developed based on polyvinyl alcohol (PVA), paper fibre, silver nanoparticles (AgNPs) and purple sweet potato anthocyanins (PSPA), aiming for the preservation and freshness indication of fresh meat. The effects of AgNPs content on the structure, physical properties and colour‐changing behaviour in response to pH of the pad were investigated. The results showed that AgNPs physically interacted with polymer matrix and improved the uniformity of the internal pore structure of the pad. The antibacterial capability, DPPH radical scavenging activity and surface hydrophobicity of the pad increased significantly with increasing AgNPs content. However, the pH sensitivity of the pad was maintained with the addition of AgNPs, and the colour change of pad A‐9 with pH was the most distinguishable when AgNPs content was the highest. When pad A‐6 was used in the packaging of minced pork, compared to pad A‐0 without the addition of AgNPs, it showed more significant effects in inhibiting microbial growth, reducing the production of volatile nitrogen compounds, improving the sensory quality of meat (p < 0.05), thereby extending the shelf life from 72 h to 120 h at 4°C. Moreover, A‐6 displayed a visible colour change in response to the spoilage of minced pork in real time. Therefore, the developed pad with dual functions had great potential to be applied as a novel active and intelligent packaging for fresh meat, which would contribute towards reducing food waste and ensuring food safety.","PeriodicalId":19626,"journal":{"name":"Packaging Technology and Science","volume":"30 7 1","pages":"745 - 755"},"PeriodicalIF":2.6,"publicationDate":"2023-05-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82980903","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":"The influence of clean food labels on consumers' perception","authors":"A. G. A. Sá, Lucas Moreira Carmo, G. A. Valencia","doi":"10.1002/pts.2757","DOIUrl":"https://doi.org/10.1002/pts.2757","url":null,"abstract":"Food marketing uses packaging to attract consumers. Clean labels (CLs) have been proposed as a recent alternative to attract consumers and increase purchasing intention; however, the impact of CL on consumers' perception has not been extensively studied. In this way, the current research aimed to understand the effect of CL used in frequent food consumed by the Brazilian population (cereal bars, sandwich cookies, yogurt, loaf bread, tomato paste and ketchup) and their impact on consumers' perception. A study with 392 volunteers was carried out, and the data were obtained through an online form and analysed using an electronic spreadsheet. Each volunteer compared similar food inside packaging with conventional labels or CL, considering the same price and expiration date. Data derived from consumers' perceptions were analysed using the word association (WA) methodology. Results from volunteers showed that people verify the presence of natural ingredients in food products and prefer processed products with CL. Furthermore, several variables used to develop CL such as product quality, nutritional value and ingredients were mentioned by the volunteers as parameters influencing purchasing intention. Finally, results from WA confirmed the preference of volunteers by food packages with CL; in this way, food products with CL were correlated with sensory and nutritional aspects. This study confirms the importance of CL in processed food packaging and its importance to induce positive feelings in consumers.","PeriodicalId":19626,"journal":{"name":"Packaging Technology and Science","volume":"57 1","pages":"757 - 766"},"PeriodicalIF":2.6,"publicationDate":"2023-05-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83426411","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":"Space food packaging: A review of its past, present and future materials and technologies","authors":"R. Evans","doi":"10.1002/pts.2752","DOIUrl":"https://doi.org/10.1002/pts.2752","url":null,"abstract":"20 July 1969: approximately 240 000 mi away from Earth, two astronauts named Neil Armstrong and Edwin E. Aldrin Jr. landed on the moon. 20 October 2020: approximately 200 million miles away from Earth, the National Aeronautics and Space Administration (NASA) managed to land a spacecraft on an asteroid named Bennu and collect a sample from its surface. Sometime 2030s: approximately 34 million miles away from Earth, NASA is looking to successfully send humans to Mars. So, why is all this important? The effects of climate change are apparent on Earth today—temperatures around the world higher than normal, a rising sea level, natural disasters increasing in frequency and strength—and these effects continue to become ever more apparent as time goes on; thus, there is a need for solutions, which outer space has become one that is simultaneously grown in seriousness over the years. Colonizing space, traveling to distant planets and inhabiting them, these are definite possibilities for humans, as evidenced above by the remarkable progress NASA has made; however, one of the biggest obstacles NASA is dealing with in bringing those possibilities into fruition is their food system—all the actors and interactions within a food chain, meaning those who grow the food, those who process the food, those who transport the food, those who sell the food and finally, those who consume and dispose of the food. The shelf life of NASA's current food system will not last past 18 months in the unique environment of space, where there are the hazards of galactic cosmic rays, solar radiation and microgravity. Recognizing this—essentially recognizing that achieving such aforementioned feats would require a food system that can last much longer—NASA and others have constantly been researching and experimenting with their food system, ranging from how its food is grown, processed and preserved to the focus of this literature review: how it is packaged. Henceforth, the purpose of this literature review is to chronologically look at and discuss the major materials and technologies used in NASA's space food packaging of the past—the 1960s–1970s—look at and discuss those of the present—the 1980s–2000s—and finally, look ahead and discuss those of the future, entailing materials and technologies currently being worked on or considered for future use in NASA space missions. At that, here's to 60 years of activity in space.","PeriodicalId":19626,"journal":{"name":"Packaging Technology and Science","volume":"41 1","pages":"617 - 627"},"PeriodicalIF":2.6,"publicationDate":"2023-05-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74436202","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":"Investigating the effects of packaging design factors on customer purchasing decisions for goat manure fertilizer","authors":"Narucha Tanaiutchawoot, Warangkana Saengtawan, Jiraporn Sinlapasiriwat, Nadthanicha Sukkeaw","doi":"10.1002/pts.2755","DOIUrl":"https://doi.org/10.1002/pts.2755","url":null,"abstract":"Most of the packaging in agriculture products usually focuses on keeping and containing products rather than appealing to customers. However, because today's competition is fierce both online and onsite, it's critical to improve competitiveness through package development and design. Goat manure, one of the best animal manures for fertilizer to help provide the ideal growth conditions for plants, is selected for the pilot study to investigate the influence of packaging design in agriculture products. The goal of this article is to look at (1) consumer behaviour while making a fertilizer purchase and (2) the impact of packaging design on customer purchasing decisions by comparing the old and new designs. Answers from these questions will be a guideline for the new packaging design. To create the packaging for the community's product, researchers collaborated with one community enterprise at Petchburi in Thailand. According to the 110 participants who took part in the pre‐survey, 64.5% of them are more concerned with packaging design than with pricing, market channels, or marketing. The packaging, originality, product feature representation, cleanliness, safety and the ability to pack and unpack the goods are all important considerations when buying goat dung fertilizer. These elements are used to create a new packaging design. Furthermore, the NUDGES idea is included in the packaging design to support the customer's behaviour while using the product. After designing and production, the old and new packages are tested in the market via online and onsite channels. Although the quality and quantity of products remain the same, 87.5% of the 32 consumers who purchased fertilizer chose the new packaging design for 60 baht and the rest chose the other option for 50 baht. As a result, packaging design raises the perceived value of a product and promotes customer acceptability.","PeriodicalId":19626,"journal":{"name":"Packaging Technology and Science","volume":"28 1","pages":"793 - 799"},"PeriodicalIF":2.6,"publicationDate":"2023-05-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83608447","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":"Ethylene modelling in package headspace of fresh produce: A review","authors":"A. D. Sonawane, N. Pathak, Cornelia Weltzien, P. Mahajan","doi":"10.1002/pts.2753","DOIUrl":"https://doi.org/10.1002/pts.2753","url":null,"abstract":"Ethylene accumulation is one of the main causes of rapid deterioration of climacteric fruit and vegetables in a package as ethylene accelerates the ripening process. Modelling the ethylene gas in a package headspace is a promising way to control the ripening process as it provides and optimises the methods to remove ethylene. In this review, the transmission of ethylene through a package, ethylene removal by a scavenger and ethylene accumulation inside the package are discussed with their models. The permeability of packaging material allows ethylene to escape from the package to a little extent. The perforation in packaging material also helps ethylene to depart rapidly from the fruit package which is explained and modelled using Fick's first law of diffusion. The pseudo‐first‐ and second‐order kinetics based on the adsorption phenomena have been used to model the removal of ethylene by a scavenger. The mass balance between the ethylene transmission rate through the package, ethylene production rate by fruit and ethylene removal by scavenger provides the ethylene accumulation which can be helpful for predicting the quality of the fruit inside a package. This study could lead to the development of an active fruit packaging system with the inclusion of ethylene along with oxygen and carbon dioxide for extending the shelf life of fresh commodities in postharvest storage.","PeriodicalId":19626,"journal":{"name":"Packaging Technology and Science","volume":"26 1","pages":"731 - 743"},"PeriodicalIF":2.6,"publicationDate":"2023-05-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73876838","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 and characterization of defatted pumpkin seed meal and halloysite nanoclay composite films for food packaging","authors":"Yaghuvendra Kumar, R. Santhosh, M. Hoque, Debarshi Nath, Rahul Thakur, D. Madhubabu, Vedsagar Rajesh Suryavanshi, Harshi Singhi, J. Ahmed, P. Sarkar","doi":"10.1002/pts.2751","DOIUrl":"https://doi.org/10.1002/pts.2751","url":null,"abstract":"The valorization of agricultural by‐products into sustainable packaging materials is one of the best strategies to utilize industrial waste efficiently. In this study, defatted pumpkin seed meal (DPSM) has been converted into films by impregnating selected concentrations of halloysite (HS) nanoclay (1%, 2% and 3% w/w). Various analytical techniques, including scanning electron microscopy (SEM), X‐ray diffraction (XRD), differential scanning calorimetry (DSC) and barrier property measurements, were employed to characterize the developed films. The appearance of the roughness on the surface of the films was evident from SEM micrographs upon the addition of HS. No change in the crystallinity of DPSM occurred when HS was incorporated; however, the Tg showed a variation with the loading concentration of the clay. Fourier transform infrared spectroscopy (FTIR) spectroscopy indicated that the decrease in hydrogen bonding was associated with increasing the HS concentrations. The addition of HS improved the tensile strength, stress relaxation percentage and Young's modulus, while the elongation at break was reduced at a similar condition. The biodegradability of the film was excellent within 20 days of the burying period. Overall, the developed films could be a potential candidate for sustainable food packaging.","PeriodicalId":19626,"journal":{"name":"Packaging Technology and Science","volume":"27 1","pages":"715 - 727"},"PeriodicalIF":2.6,"publicationDate":"2023-05-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83411900","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":"Sorption of flavour compounds by polyethylene terephthalate and copolyester films for food packaging","authors":"H. Hosono, N. Hirakawa, N. Zhang, Yuuki Kinoshita","doi":"10.1002/pts.2738","DOIUrl":"https://doi.org/10.1002/pts.2738","url":null,"abstract":"The sorption of flavour compounds by PET and 15 copolyesters (PET copolymerized with isophthalic acid, adipic acid, sebacic acid, tetramethylene glycol, diethylene glycol, triethylene glycol and neopentyl glycol in the range of 5 to 18 mol%) was studied. Biaxially oriented films of each resin were immersed in aqueous solutions containing 37 types of flavour compounds for 4 weeks at 37°C. The amount of flavour compounds sorbed by the films was highly dependent on the copolymer composition. Among the tested films, the copolyester film containing 11 mol% sebacic acid exhibited the highest sorption of the 37 compounds, which was approximately 40 times that of PET. The copolyester film containing 11 mol% isophthalic acid exhibited the lowest sorption, approximately half that of PET. The relationship between sorption and the characteristic values of the polyester films was studied. Sorption was negatively correlated with the solubility parameter and density of the amorphous area and strongly negatively correlated with the glass transition temperature. It was concluded that the dynamic free volume involved in diffusion dominates the sorption of flavour compounds by copolyesters. The log P value and molecular size of the compounds had a strong effect on the sorption of individual flavour compounds by the films in aqueous solutions.","PeriodicalId":19626,"journal":{"name":"Packaging Technology and Science","volume":"19 1","pages":"699 - 714"},"PeriodicalIF":2.6,"publicationDate":"2023-05-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85277246","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":"Utilising N‐glutaryl chitosan‐based film with butterfly pea flower anthocyanin as a freshness indicator of chicken breast","authors":"D. S. Anugrah, Graciela Delarosa, Pricylia Wangker, R. Pramitasari, D. Subali","doi":"10.1002/pts.2736","DOIUrl":"https://doi.org/10.1002/pts.2736","url":null,"abstract":"A novel indicator film was produced with N‐glutaryl chitosan (ChGA) as a matrix and butterfly pea flower anthocyanin (BPA) as a dye. The synthesis of ChGA was achieved by the reaction of chitosan (Ch) and glutaric anhydride (GA), which resulted in the structural alteration of Ch, with carboxylic groups being present in ChGA. The ChGA–BPA film demonstrated higher sensitivity to changes in pH, a more compact structure, and more hydrophilic properties compared with Ch‐BPA film. The ChGA–BPA film demonstrated antioxidant and antimicrobial activity, as well as an enhanced biodegradable property. Further characterisation showed ChGA–BPA film possessed ultraviolet visible (UV–Vis) light barrier properties and was non‐toxic to cells. Lastly, when tested as packaging, the films underwent a visible colour changes from blue to yellowish‐green as chicken breast was stored at various temperatures, which correlated with an increase in nitrogen compounds, indicating the potential of this film as a smart packaging solution to monitor the freshness of chicken breast.","PeriodicalId":19626,"journal":{"name":"Packaging Technology and Science","volume":"40 1","pages":"681 - 697"},"PeriodicalIF":2.6,"publicationDate":"2023-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88476283","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}