Packaging Technology and Science最新文献

{"title":"Synbiotic edible films enriched with probiotics and prebiotics: A novel approach for improving the quality and shelf life of sliced cheese","authors":"H. G. Ceylan, A. Atasoy","doi":"10.1002/pts.2771","DOIUrl":"https://doi.org/10.1002/pts.2771","url":null,"abstract":"This study investigated the effects of fructooligosaccharide (FOS) and inulin (IN) on the properties of sodium caseinate‐based films containing Lactobacillus rhamnosus GG. The optimal formulations were determined and tested for coating sliced cheese during storage. FOS and IN generally increased the thickness and moisture values of the films, while opacity increased with the increase in IN concentration. Tensile strength decreased with FOS and IN, and elongation at break decreased at high prebiotic concentrations. The viability of L. rhamnosus after the drying of the film solution was between 77.67% and 89.91%, and total prebiotic concentration above 2% generally decreased drying stability of L. rhamnosus. The optimal formulations were 0% FOS + 0% IN, 1% FOS + 0% IN and 0% FOS + 1% IN, respectively. These film matrices were found to be suitable carriers for L. rhamnosus. Coating treatments reduced moisture loss, acidity and hardness increase in cheese slices, but decreased luminosity. The probiotic counts in coated cheese were sufficient for therapeutic effect after approximately 20 days.","PeriodicalId":19626,"journal":{"name":"Packaging Technology and Science","volume":"10 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2023-08-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90658349","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":"An assessment of older adults' selection of over‐the‐counter medication: What information are they utilizing during the selection process?","authors":"A. Harben, Shiva Esfahanian, Laura Bix","doi":"10.1002/pts.2770","DOIUrl":"https://doi.org/10.1002/pts.2770","url":null,"abstract":"Herein, we investigate the information older adults use when selecting over‐the‐counter (OTC) medications. Two specific objectives framed our work: (1) determine what information older adults believe to be important when selecting an OTC and (2) determine what information they believe to be important when assessing an OTC product's appropriateness for use. Five focus groups comprised of OTC users aged 65+ (total n = 24) were led using a moderator guide which incorporated surveys, individual activities and guide group discussions in support of these objectives. Complete transcripts of group discussions were coded into emergent themes and analysed in conjunction with survey results. Four broad themes were identified: price, search for advice, perception of efficacy and perception of safety. While we framed our study specific to labelling information, expecting older consumers to use a deliberative decision‐making process, typical of products that carry risk, what emerged was the fact that they utilized a habit‐based process that was largely driven by price comparisons and previous success with products. The specific, intensive information from the Drug Facts Label (DFL) required by the US Food and Drug Administration (FDA), which we had designed our questions around, was not the information discussed intently by our participants. Data suggests that they rely on simple heuristics available through other aspects of the packaging.","PeriodicalId":19626,"journal":{"name":"Packaging Technology and Science","volume":"4 1 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2023-08-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82732247","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":"Active packaging to prevent lipid oxidation on Brazil nuts (Bertholletia excelsa HBK) stored under varying temperatures","authors":"C. M. M. Leme, Amarilis Santos De Carvalho, Vanessa de Carvalho Rodrigues, A. R. Dos Santos, Ailey Aparecida Coelho Tanamati, O. H. Gonçalves, P. Valderrama, F. Leimann","doi":"10.1002/pts.2772","DOIUrl":"https://doi.org/10.1002/pts.2772","url":null,"abstract":"Brazil nuts are largely consumed either as a whole or as an ingredient in different food products. These seeds are rich in lipids that are susceptible to oxidation, which is the most common cause of deterioration in their sensory and nutritional quality. Active food packagings are a potential strategy to prevent food lipid oxidation. In this work, thermoplastic starch/poly (butylene adipate–co–terephthalate) (TPS/PBAT) containing water‐soluble curcumin and pinhão (Araucaria angustifolia) extract as natural antioxidants were used to package Brazil nuts (Bertholletia excelsa). Packaged nuts were stored under different temperatures and analysed for up to 30 days of storage. The lipid profile of the oil extracted from the nuts before packaging showed that it is rich in unsaturated fatty acids. The UV–Vis spectra were organized into an augmented matrix and then into a principal component analysis (PCA). Results showed that for 10°C, the control TPS/PBAT film and the film containing pinhão extract resulted in the best preservation. When evaluated at 25°C, the nuts packed in films that contained water‐soluble curcumin presented the best oxidative stability until the 15th day of storage. After this period, the oxidation reactions were significant for all samples, indicating a possible compromise on the sensory and nutritional quality of Brazil nuts.","PeriodicalId":19626,"journal":{"name":"Packaging Technology and Science","volume":"38 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2023-08-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74368942","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":"Packaging innovation scorecard","authors":"Henrik Pålsson, D. Hellström","doi":"10.1002/pts.2769","DOIUrl":"https://doi.org/10.1002/pts.2769","url":null,"abstract":"Innovation literature shows that the characteristics of a company's innovation processes determine their performance in different areas. In this study, we adopt a general conceptual model from innovation theory and apply it to packaging innovation. This helps identify and describe subprocesses in packaging innovation and how to measure their performance. It also links the packaging innovation process to the cost and climate performance of packaging. Based on the modified model for packaging innovation, the purpose of this paper is to develop and apply a scorecard for assessing the packaging innovation process.","PeriodicalId":19626,"journal":{"name":"Packaging Technology and Science","volume":"8 7","pages":"969 - 981"},"PeriodicalIF":2.6,"publicationDate":"2023-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72373044","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":"Combined effects of ethylene scavenging‐active packaging system and modified atmosphere to reduce postharvest losses of ethylene sensitive produce: Banana and kiwifruit","authors":"M. Öztürk, Z. Ayhan","doi":"10.1002/pts.2764","DOIUrl":"https://doi.org/10.1002/pts.2764","url":null,"abstract":"Ethylene scavenging‐active packaging is getting more interest to reduce postharvest losses of ethylene‐sensitive produce to overcome the limitations of traditional postharvest technologies. The aim of this study is to monitor behaviour of ethylene‐sensitive products to different ethylene scavenging systems combined with modified atmosphere packaging (MAP). Banana (Musa paradisicum L. var. Anamur) and kiwi (Actinidia deliciosa L. var. Hayward) were packaged with low‐density polyethylene (LDPE) bags containing ethylene scavenging sachet and ethylene scavenging‐active LDPE bags. Only passive MAP was used for bananas stored at 13°C for 12 d. Both passive and active MAP (5% O2, 5% CO2) were used for kiwi stored at 4°C for 30 d. LDPE bags with no ethylene absorber and unpackaged produces were the control groups. O2, CO2 and ethylene concentrations, mass loss, texture, colour, TSS %, titratable acidity and sensory analysis were performed during storage. O2% in the control LDPE bags decreased below 2% on 6th d, while LDPE bags containing sachet and active LDPE bags remained above critical O2 level for bananas during the entire storage. The lowest ethylene concentration was 0.45 μl L−1 in both active systems on 12th d. Equilibrium atmosphere was maintained in active and passive MAP after 5th d for kiwifruit. The lowest ethylene concentrations were determined as 0.47 μl L−1 and 0.50 μl L−1 in the sachet included LDPE and active LDPE, respectively under passive MAP at the end of the storage. In conclusion, bananas packaged with both active systems were acceptable for 9 d considering physicochemical and sensory properties. The kiwifruit was acceptable for 30 d using both ethylene absorbing systems under passive MAP.","PeriodicalId":19626,"journal":{"name":"Packaging Technology and Science","volume":"20 6","pages":"951 - 967"},"PeriodicalIF":2.6,"publicationDate":"2023-07-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72483386","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":"Dual natural antioxidant‐loaded chitosan‐graft‐oleic acid micelles by ultrasound‐assisted self‐assembly: Potential additives for antioxidant active packaging","authors":"Wenjiao Ge, Han Yu, Xiaohui Wang","doi":"10.1002/pts.2767","DOIUrl":"https://doi.org/10.1002/pts.2767","url":null,"abstract":"Natural antioxidants are beneficial additives for active packaging due to their ability to resist oxidative damage. Polymeric micelles are effective in delivering natural antioxidants in aqueous environments. However, individual encapsulation of a single antioxidant may not be sufficient to meet the needs of modern food packaging. A dual natural antioxidant‐loaded micellar system (i.e., vitamin E [VE] and curcumin [Cur]) was developed to achieve combined functionality and high loading concentration. Chitosan‐graft‐oleic acid (CSOA) micelles were employed as carriers to co‐encapsulate VE and Cur through a facile ultrasound‐assisted self‐assembly method. The prepared VE and Cur co‐loaded micelles (CSOA/VE/Cur) exhibited a uniform spherical structure with an average particle size of 210.6 nm and a zeta potential of +29.5 mV. Moreover, the co‐encapsulation of VE and Cur showed a significant enhancement in both entrapment efficiency, loading capacity and stability as compared to the individual encapsulation of either VE or Cur. In addition, the CSOA/VE/Cur micelles showed improved antioxidant activity than free VE/Cur at the same concentrations, as evidenced by 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) assays. Moreover, the micellar materials were utilized to fabricate regenerated cellulose (RC) films with antioxidant properties, highlighting their potential as additives for antioxidant active packaging.","PeriodicalId":19626,"journal":{"name":"Packaging Technology and Science","volume":"43 1","pages":"941 - 950"},"PeriodicalIF":2.6,"publicationDate":"2023-07-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90596655","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":"Predicting the effect of pallet overhang on the box compression strength","authors":"Saewhan Kim, L. Horváth, Eduardo Molina, Benjamin Frank, S. Johnson, Alonda Johnson","doi":"10.1002/pts.2768","DOIUrl":"https://doi.org/10.1002/pts.2768","url":null,"abstract":"A corrugated box's compression strength can easily be affected by how the box is used, including pallet overhang which reduces a box's effective compression strength (BCT). The specific impact of a given amount of overhang on BCT remains poorly defined. In the current study, a range of box sizes and constructions were examined in over a dozen single‐side overhang configurations and five adjacent‐side overhang scenarios to identify key factors contributing to loss of strength, producing an average reduction in BCT of up to 40%. These results indicated that common safety factors fit well with adjacent overhang scenarios but overestimate single‐side overhang scenarios. We developed a range of multiple linear and nonlinear regression models, estimating the change in a box's compression strength due to overhang compared with a no‐overhang scenario. The impact of overhang on the short and long sides, whether overhang exists on a single side or adjacent side, box size, and board type were all statistically significant. This work also indicates the need for further research refining the first‐order model and extending it to other materials, box sizes, and box aspect ratios.","PeriodicalId":19626,"journal":{"name":"Packaging Technology and Science","volume":"1 1","pages":"927 - 939"},"PeriodicalIF":2.6,"publicationDate":"2023-07-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88918603","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":"A conceptual model for food industry views on the commercialisation of active and intelligent packaging","authors":"E. Young, M. Mirosa, Phil Bremer","doi":"10.1002/pts.2766","DOIUrl":"https://doi.org/10.1002/pts.2766","url":null,"abstract":"This paper presents a conceptual model, identifying the factors that impact the supply chain commercialisation of active and intelligent packaging across various food product types. The model was derived from interviews conducted with marketing and technical personnel across various food exporters, packaging manufacturers, relevant government agents and industry bodies with global perspectives based in New Zealand. The conceptual model theorises the relationships among the macro, sector and business factors that characterise an organisation, the perceived benefits of commercialising active or intelligent packaging, and the perceived barriers preventing commercialisation. Interactions between commercialising active and intelligent packaging and needing to meet packaging sustainability objectives were also identified. Developers of active and intelligent packaging can utilise the findings of this research to prioritise and refine their innovations better to suit the industry's needs within a sustainability framework.","PeriodicalId":19626,"journal":{"name":"Packaging Technology and Science","volume":"41 1","pages":"905 - 925"},"PeriodicalIF":2.6,"publicationDate":"2023-07-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85159402","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":"Progress in release‐activated food packaging films","authors":"Xiao Chen, Wenya Ma, Wenqing Hu, Zhuolin Liu, Hao Wang, Yunxia Chen, Li Li","doi":"10.1002/pts.2765","DOIUrl":"https://doi.org/10.1002/pts.2765","url":null,"abstract":"To solve the problems caused by direct incorporation of preservation agents (PAs) such as antimicrobials and antioxidants into food, development and application of active packaging (AP) are being strongly promoted. According to the way of PAs applied, AP can be divided into immobilisation type and release type. In release AP, a long‐lasting and stable preservation effect can be achieved by adjusting the release rate of PAs. In this review, we focused on the effects of adjusting the multilayers, polymers, and nanocapsule and microcapsule structures of AP on the release mechanisms and applications of PAs. Release mathematical models based on food simulants have limitations in real food applications. Controlled release modifications often affect the properties of AP such as permeability and light transmission; by regulating the interaction between various factors, there is the potential to achieve a synergistic effect between controlled release and other packaging characteristics to maintain food quality.","PeriodicalId":19626,"journal":{"name":"Packaging Technology and Science","volume":"44 1","pages":"889 - 902"},"PeriodicalIF":2.6,"publicationDate":"2023-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82308046","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 thermoforming operation and tooling on the thermoformability of plastic‐coated fibre‐based materials","authors":"Sanaz Afshariantorghabeh, Antti Pesonen, T. Kärki, Ville Leminen","doi":"10.1002/pts.2762","DOIUrl":"https://doi.org/10.1002/pts.2762","url":null,"abstract":"Advances in the three‐dimensional (3D) forming of fibre‐based materials require the formulation of more formable materials and the development of process lines, machinery, and tools. Using a thermoforming process to convert fibre‐based materials into 3D forms is an emerging area of research which requires further investigation into the practicality of the process line and tooling in forming such materials. Accordingly, this study evaluated the impact of the thermoforming process operation and tooling on the thermoformability of plastic‐coated paperboards. The main objective was to provide design recommendations for the future development of thermoforming lines, followed by guidelines for tooling design to improve the performance of materials utilising the currently available machinery. This study examined the thermoforming behaviour of two different plastic‐coated paperboards in vacuum and pressure thermoforming by investigating their maximum acquired depth, shape accuracy, and damage mechanisms. The research findings, based on the depth and linear elongation achieved, indicate that the inferior performance of plastic‐coated paperboards in thermoforming cannot be wholly attributed to restrictions in the three‐dimensional formability of materials; the inability of the current process lines to utilise the maximum potential of materials can also lead to their inferior performance. Notably, the method of pressure supply and cooling of materials requires adjustment of these materials. From a tooling perspective, owing to the spring‐back effects, the enlargement of the mould dimensions should be considered during the design stage. Additionally, based on potential opportunities with the current unmodified machinery and materials, products in the size of standard food trays have a higher likelihood of being optimised with tooling design than smaller sized shapes, which still require additional developments in materials. Moreover, designing moulds without draft angles can reduce the risk of rupture owing to the prevention of localised stress formation in materials.","PeriodicalId":19626,"journal":{"name":"Packaging Technology and Science","volume":"164 1","pages":"855 - 871"},"PeriodicalIF":2.6,"publicationDate":"2023-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86216649","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}