Packaging Technology and Science最新文献

{"title":"A multi user‐centred design approach framework to develop aesthetically pleasing and sustainable OTCP packaging","authors":"Tamasine Camilleri, P. Farrugia, P. Refalo","doi":"10.1002/pts.2763","DOIUrl":"https://doi.org/10.1002/pts.2763","url":null,"abstract":"With the healthcare industry moving towards self‐medication, the number of self‐service pharmacies stocking over‐the‐counter pharmaceuticals (OTCP) is rising. The aesthetic attributes of OTCP packaging are critical to attract consumers' attention against competing products. Moreover, sustainable design aims at minimising the negative environmental impacts of packaging. Studies show that stakeholders' interests should be represented more in pharmaceutical packaging, specifically in the early stages of the design process. For this reason, OTCP packaging design is challenging, as sustainable packaging is typically seen as unappealing. Within this context, this paper presents a novel and comprehensive framework aimed at supporting designers to develop aesthetically pleasing and sustainable OTCP packaging, placing multiple users at its core. Studies with OTCP packaging stakeholders were first conducted to identify the framework requirements together with the necessary OTCP packaging attributes. A framework architecture was developed and subsequently implemented in a proof‐of‐concept computer‐based tool. The framework and its implementation were evaluated with the OTCP packaging development stakeholders. Results provide a degree of evidence that the framework contributes significantly to guide OTCP packaging designers in taking the right decisions and can also provide the first steps towards considering aesthetics and sustainability in the packaging design in other sectors, namely, food and beverage.","PeriodicalId":19626,"journal":{"name":"Packaging Technology and Science","volume":"29 1","pages":"873 - 887"},"PeriodicalIF":2.6,"publicationDate":"2023-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83448742","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":"Principle, development and application of time–temperature indicators for packaging","authors":"Y. Liu, Lin Li, Zhumin Yu, Changqing Ye, Liao Pan, Yanlin Song","doi":"10.1002/pts.2761","DOIUrl":"https://doi.org/10.1002/pts.2761","url":null,"abstract":"Time–temperature indicators (TTIs) can visually reflect the remaining shelf life of various products, especially in cold chain transportation, by taking consideration of both time and temperature influences. Though various TTIs have been developed, few have been commercialized. This review aims at providing a timely reference to scientific community and valuable guidance for the future design of TTIs to boost the commercialization. This review firstly introduces the general principle and models for TTIs including key parameters of reaction rate constants, activation energies and activation energy matching. Then, four classical types of TTIs covering diffusion‐based, polymer‐based, enzyme‐based, and microbial TTIs are introduced regarding their working mechanisms, advantages and disadvantages as well as commercialized TTI products as examples. The development trend of TTI design and fabrication is highlighted from three categories including nanoparticles, electrospun nanofibers and printable inks. Furthermore, the review summarizes recent application of TTIs for monitoring the quality and safety of various products (meat, seafood, dairy, vaccines and fruits and vegetables). We also point our concerns from the perspective of safety, accuracy, multifunctionality and commercialization for the future development of TTIs.","PeriodicalId":19626,"journal":{"name":"Packaging Technology and Science","volume":"7 1","pages":"833 - 853"},"PeriodicalIF":2.6,"publicationDate":"2023-06-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81976029","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":"Ecodesign approach for plastic minimization in shampoo bottles","authors":"Y. V. Vazquez, Teresa Dutari, L. Castillo, S. Barbosa","doi":"10.1002/pts.2760","DOIUrl":"https://doi.org/10.1002/pts.2760","url":null,"abstract":"Current shampoo bottles are oversized, using more plastic than necessary. In order to promote plastic minimization, the aim of this work is to determine how much it is possible to reduce the thickness of current shampoo bottles while maintaining their functionality and performance. In this way, a quantification of the maximum plastic material reduction in the manufacturing of bottles of massively consumed shampoo was assessed. Mechanical testing simulations of shampoo bottles with different capacities and shapes were performed for top load and squeeze load efforts. For these simulations, three different thicknesses were considered: original, 30% reduced and the minimum admissible for being considered as rigid packaging. From the simulations, it was corroborated that shampoo bottles are oversized, allowing them to reduce their amount of plastic by at least 30%. Also, it was found that bottle shape is crucial to its mechanical performance, being the simplest bottle the most resistant, when bottles with the same capacity and thickness are compared. When less material is used, less is discarded, and, consequently, less is turned into waste. Then, rethinking current bottles following ecodesign criteria seems to be the way for an adequate sustainable approach compatible with green marketing strategies and plastic waste minimization.","PeriodicalId":19626,"journal":{"name":"Packaging Technology and Science","volume":"109 1","pages":"823 - 831"},"PeriodicalIF":2.6,"publicationDate":"2023-06-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86355110","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":"How to measure the angle of repose of hazardous substances in the test centres for dangerous goods packagings","authors":"Eva Schlick‐Hasper, J. Bethke, T. Goedecke","doi":"10.1002/pts.2756","DOIUrl":"https://doi.org/10.1002/pts.2756","url":null,"abstract":"The flow properties of powdery or granular filling substances for dangerous goods packagings are safety‐relevant parameters. To specify the flow behaviour, the angle of repose is measured in the recognized test centres for dangerous goods packagings in Germany. Previous investigations performed on non‐hazardous substances revealed that some of the methods currently used have disadvantages in application. Additionally, for occupational health and safety reasons, it was generally viewed critically to carry out measurements of the angle of repose for dangerous goods at all. Instead, the dimensionless Hausner ratio to describe the flow behaviour was proposed. In this work, the investigations were extended to real hazardous substances to concretize the assessment. Five exemplary hazardous substances were tested for their angle of repose using the methods commonly applied in the test centres. The Hausner ratio was also determined. In addition, the influence of a different climatic preconditioning on the angle of repose measurement was examined using three selected non‐hazardous bulk materials. The results show that the measurement of the angle of repose is not fundamentally excluded for dangerous goods. However, for reasons of applicability, repeatability and occupational health and safety, only the ISO method can be applied for dangerous filling substances. This method provides conservative results regarding a safety‐related evaluation of flow properties for the transport of dangerous goods. In principle, both the ISO method and the determination of the Hausner ratio can be used for dangerous goods. It is also essential especially with finely powdered filling goods, to carry out controlled preconditioning.","PeriodicalId":19626,"journal":{"name":"Packaging Technology and Science","volume":"12 1","pages":"803 - 822"},"PeriodicalIF":2.6,"publicationDate":"2023-06-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75412842","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 of packaging for improving storage quality of fresh edible mushrooms","authors":"Yao Feng, Heran Xu, Yong Sun, Rongrong Xia, Zhenshan Hou, Y. Li, Yafei Wang, Song Pan, Yiming Fan, Jiayi Zhu, Guang Xin","doi":"10.1002/pts.2737","DOIUrl":"https://doi.org/10.1002/pts.2737","url":null,"abstract":"Edible mushrooms are favoured by people for their rich nutrition, medicinal value and unique flavour. The quality of postharvest mushroom decreased sharply because of its special tissue structure and physiological characteristics. Compared with other preservation technologies, packaging has been widely used in the preservation of mushrooms because of its strong preservation effect, green and convenient characteristic. This review discussed the quality deterioration of fresh mushrooms and its influencing factors, and summarised the research advances and preservation mechanism of modified atmosphere packaging (MAP), active packaging (ACP), biodegradable film packaging (BFP) and nanocomposite packaging (NCP) used to cope with the quality deterioration of fresh mushrooms. The packaging mainly maintains the quality of mushrooms and extends their shelf life by exerting antibacterial, antiviral and antioxidant, and by regulating respiration and energy metabolism, cell wall metabolism and membrane lipid metabolism. Currently, the combined packaging based on nano, active and biodegradable is getting more attention, but there is a lack of in‐depth genetic research on its preservation mechanism. Nanoemulsion‐based packaging was used in many foods; however, there is little research on the preservation of mushrooms. Based on the above packaging, the next step is to explore the intelligent packaging for edible mushrooms. This review can provide reference for further research and application of packaging preservation in mushrooms, to improve the quality of postharvest mushrooms.","PeriodicalId":19626,"journal":{"name":"Packaging Technology and Science","volume":"46 3 1","pages":"629 - 646"},"PeriodicalIF":2.6,"publicationDate":"2023-05-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77866532","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":"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}