Packaging Technology and Science最新文献_第8页

Understanding the packaging colour on consumer perception of plant‐based hamburgers: A preliminary study 了解包装颜色对消费者对植物汉堡认知的影响:初步研究

IF 2.6 4区工程技术

Packaging Technology and Science Pub Date : 2023-03-17 DOI: 10.1002/pts.2725

Camila da Fonseca, A. G. A. Sá, Talita Ribeiro Gagliardi, Maria Jaízia dos Santos Alves, Germán Ayala Valencia

{"title":"Understanding the packaging colour on consumer perception of plant‐based hamburgers: A preliminary study","authors":"Camila da Fonseca, A. G. A. Sá, Talita Ribeiro Gagliardi, Maria Jaízia dos Santos Alves, Germán Ayala Valencia","doi":"10.1002/pts.2725","DOIUrl":"https://doi.org/10.1002/pts.2725","url":null,"abstract":"Plant‐based hamburgers (PBH) are a recent alternative for consumers who want to reduce meat consumption. The marketing of this type of food has increased in the last few years, being an exciting niche in the food industry. In parallel, food marketing uses packaging to attract consumers, being packaging colour a key to improving consumer perceptions and increasing purchasing intentions. However, no study has explored the ideal packaging colour for PBH. Hence, this research aimed to understand the packaging colour on consumer perception of PBH. A study with 727 volunteers was carried out, and the data were obtained through an online form and analysed using an electronic spreadsheet. Firstly, the diet types and purchasing intention of BPH were analysed. In sequence, it was investigated the perceptions against different colours used in the package of PBH. Neutral (white and black), cool (green, blue and lilac), and warm (red, yellow and magenta) colours were used in the PHB package and data derived from consumers' perceptions were analysed using the word association methodology. Results from volunteers showed that people are interested in buying PBH, including people having a carnivore or flexitarian diet type (89% of volunteers). Important attributes related to PBH were induced in the volunteers using food packaging with green, yellow and white colours. These colours can attract attention and induce emotions related to nature, health, nutritional value and quality in packages of PBH.","PeriodicalId":19626,"journal":{"name":"Packaging Technology and Science","volume":"18 1","pages":"495 - 503"},"PeriodicalIF":2.6,"publicationDate":"2023-03-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85509093","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}

引用次数: 1

Properties of Roselle and alizarin mixed loaded gelatin films as a pH‐sensing indicator for shrimp freshness monitoring 玫瑰素和茜素混合负载明胶薄膜作为虾新鲜度pH敏感指标的性能研究

IF 2.6 4区工程技术

Packaging Technology and Science Pub Date : 2023-03-12 DOI: 10.1002/pts.2724

F. Moeinpour, Fatemeh S. Mohseni‐Shahri

引用次数: 2

Poly‐L‐lactic acid/lead(II) acetate basic colour indicator membrane for visual monitoring in shrimp freshness 用于对虾新鲜度视觉监测的聚L -乳酸/醋酸铅碱性颜色指示膜

IF 2.6 4区工程技术

Packaging Technology and Science Pub Date : 2023-03-10 DOI: 10.1002/pts.2723

Yue Dong, Wuliang Sun, Wenbo Li, Lianye Li, Fei Xia, Lingling Wu, Ye Jin, M. A. Saldaña, Wenxiu Sun

{"title":"Poly‐L‐lactic acid/lead(II) acetate basic colour indicator membrane for visual monitoring in shrimp freshness","authors":"Yue Dong, Wuliang Sun, Wenbo Li, Lianye Li, Fei Xia, Lingling Wu, Ye Jin, M. A. Saldaña, Wenxiu Sun","doi":"10.1002/pts.2723","DOIUrl":"https://doi.org/10.1002/pts.2723","url":null,"abstract":"Seafood products are prone to deterioration and, therefore, require a label that identifies quality with the naked eye. A visual freshness colour indicator membrane incorporated with poly‐L‐lactic acid and lead(II) acetate basic is designed via electrospinning technology for freshness monitoring. The colour indicator membrane had a uniform fibre thickness with an average diameter of 1.54 μm and a large specific surface area. In addition, the colour stability of the membrane did not vary with temperature and humidity. The hydrogen sulfide (H2S) responsivity results showed that the membrane gave a rapid and accurate response to the freshness of shrimp, and the detection limit of H2S is 0.45 ppm. Finally, in application, the colour change of the membrane correlated linearly with the freshness of the shrimp, allowing the quality of the shrimp to be identified with the naked eye. The experimental results showed that poly‐L‐lactic acid/lead(II) acetate basic colour indicator membrane had great potential in the detection of shrimp freshness.","PeriodicalId":19626,"journal":{"name":"Packaging Technology and Science","volume":"7 1","pages":"473 - 481"},"PeriodicalIF":2.6,"publicationDate":"2023-03-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81467467","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}

引用次数: 0

Current state and research directions for disposable versus reusable packaging: A systematic literature review of comparative studies 一次性包装与可重复使用包装的现状及研究方向:比较研究的系统文献综述

IF 2.6 4区工程技术

Packaging Technology and Science Pub Date : 2023-03-06 DOI: 10.1002/pts.2722

Henrik Pålsson, John Olsson

{"title":"Current state and research directions for disposable versus reusable packaging: A systematic literature review of comparative studies","authors":"Henrik Pålsson, John Olsson","doi":"10.1002/pts.2722","DOIUrl":"https://doi.org/10.1002/pts.2722","url":null,"abstract":"The use of disposable and reusable packaging is a hot topic in policy and practice, but different studies have come to different conclusions on when each packaging type is the more sustainable alternative. The purpose of this paper is to map and review scientific literature that compares disposable and reusable packaging for food, beverages and e‐commerce from a sustainability perspective. The methodology is a systematic literature review, which identifies 91 scientific papers. The paper describes and analyses the origin, characteristics and state of current knowledge and then proposes future research directions within five areas. It identifies and presents what is known in literature to achieve environmental and social sustainability, as well as circularity for disposable compared to reusable packaging. The review shows that the literature is to great extent qualitative, often studying individual products in a specific context. European studies dominate the current literature, and many of them revolve around a few types of products and packaging. Slightly under half of the studies use the life cycle assessment (LCA) methodology. The review of these studies provides some indicative suggestions for when disposable and reusable packaging is environmentally preferable, but the number of LCA studies is too limited, and their content too fragmented to draw general conclusions about this. Overall, the review of 91 articles shows a great need for continued research that compares the environmental efficiency of disposable and reusable packaging. It also highlights the necessity for more knowledge to be able to clearly state under what conditions and in what contexts disposable and reusable packaging are the most sustainable options.","PeriodicalId":19626,"journal":{"name":"Packaging Technology and Science","volume":"31 1","pages":"391 - 409"},"PeriodicalIF":2.6,"publicationDate":"2023-03-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77524889","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}

引用次数: 2

Preparation of biomass water‐soluble carbon quantum dots and their application in Cr (VI) ions detection 生物质水溶性碳量子点的制备及其在Cr (VI)离子检测中的应用

IF 2.6 4区工程技术

Packaging Technology and Science Pub Date : 2023-03-02 DOI: 10.1002/pts.2721

Miao He, Xijun Fu, Guitao Du, Houbin Li, Pingping Zhao, Xinghai Liu

{"title":"Preparation of biomass water‐soluble carbon quantum dots and their application in Cr (VI) ions detection","authors":"Miao He, Xijun Fu, Guitao Du, Houbin Li, Pingping Zhao, Xinghai Liu","doi":"10.1002/pts.2721","DOIUrl":"https://doi.org/10.1002/pts.2721","url":null,"abstract":"To quickly and quantitatively detect the concentration of harmful Cr6+ in food and packaging, biomass nitrogen‐doped blue fluorescent carbon quantum dots (CQDs) were synthesized by a one‐step hydrothermal method using longan peel. The synthesized biomass CQDs are spherical, and the particle size is distributed between 1 and 6 nm. There are functional groups such as carboxyl, hydroxyl and amino groups on the surface of the CQDs, which promotes the excellent water dispersibility of the CQDs. CQDs have good fluorescence stability in salt solutions, different pH environments and long‐term storage. A fluorescence sensor for detecting Cr6+ was constructed, based on the specific quenching effect of Cr6+ on the fluorescence of CQDs. There is a good linear relationship between the fluorescence quenching rate of the fluorescence sensor and the Cr6+ concentration of the detected sample. The sensor has a linear range of 20–200 μM and a detection limit of 1.4 μM. In addition, the CQDs fluorescence sensor has an ideal recovery rate in the actual water sample spiked with Cr6+. This research innovatively combined longan and hydrothermal method to prepare a quantitative, fast and wide detection limit Cr6+ sensor.","PeriodicalId":19626,"journal":{"name":"Packaging Technology and Science","volume":"165 1","pages":"465 - 472"},"PeriodicalIF":2.6,"publicationDate":"2023-03-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85825614","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}

引用次数: 1

Scoring methodology for comparing the environmental performance of food packaging 比较食品包装环境性能的评分方法

IF 2.6 4区工程技术

Packaging Technology and Science Pub Date : 2023-02-27 DOI: 10.1002/pts.2720

Julia Frojan, Pierre Bisquert, P. Buche, N. Gontard, L. Boone, Trang Nhu Thuy, A. Vermeulen, P. Ragaert, J. Dewulf, V. Guillard

{"title":"Scoring methodology for comparing the environmental performance of food packaging","authors":"Julia Frojan, Pierre Bisquert, P. Buche, N. Gontard, L. Boone, Trang Nhu Thuy, A. Vermeulen, P. Ragaert, J. Dewulf, V. Guillard","doi":"10.1002/pts.2720","DOIUrl":"https://doi.org/10.1002/pts.2720","url":null,"abstract":"The objective of this work was to propose an environmental scoring tool for food packaging based on the assessment of three key pillars of packaging sustainability: Materials, Functionality and Post‐Usage fate. A participatory process involving relevant food‐packaging experts and end users was applied to define the relevant criteria for each pillar. Each criterion was translated into a question for users, and the answers are converted into a score between 0 (worst option) and 1 (best option) per pillar. For the Materials pillar, two scores were computed from a streamlined calculation of resource (CEENE) and carbon footprints (IPCC) while for the Functionality and Post‐Usage pillars, scores were computed from Yes/No answers provided by the users. A fourth pillar considers the potential risk of long‐term environmental pollution. Then, the packaging options for the same food are ranked according to the Borda voting rule, considering the individual rankings obtained for the various pillars. The proposed methodology was applied to three commercial (milk and sugar) and non‐commercial (strawberry) packaging case studies. The obtained ranking is discussed with respect to current knowledge in the field. The provided methodology is easy to understand, science based, and combines quantitative and qualitative assessments. The developed tool could be handled by non‐experts in environmental sciences such as food manufacturers, packaging converters and policy makers. The resulting indicators provide answers to user concerns regarding the environmental impacts of food packaging and guide their choice of the most sustainable option. The proposed scoring method considers the functionality of the packaging with respect to preserving food and reducing food waste, which is rarely considered in packaging environmental assessments.","PeriodicalId":19626,"journal":{"name":"Packaging Technology and Science","volume":"352 1","pages":"439 - 463"},"PeriodicalIF":2.6,"publicationDate":"2023-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80045071","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}

引用次数: 4

Structural design and performance study of corrugated fibreboard with a laminated structure 层压结构瓦楞纤维板的结构设计与性能研究

IF 2.6 4区工程技术

Packaging Technology and Science Pub Date : 2023-02-19 DOI: 10.1002/pts.2718

Zhou Li-na, Zhonghui Chen, Liu Li, Guo Yan-ping, Chen Xin, Xia Zheng

{"title":"Structural design and performance study of corrugated fibreboard with a laminated structure","authors":"Zhou Li-na, Zhonghui Chen, Liu Li, Guo Yan-ping, Chen Xin, Xia Zheng","doi":"10.1002/pts.2718","DOIUrl":"https://doi.org/10.1002/pts.2718","url":null,"abstract":"Corrugated box is an important transport packaging container in the global logistics. The research on its raw material, that is, corrugated fibreboard, has always been an important topic in the packaging field. However, the research objects nearly focus on the corrugated fibreboard of traditional corrugated medium. The innovative research on the structure of corrugated fibreboard is also still rare. Since the pandemic COVID‐19 in 2020, the international corrugated packaging industry has faced new dilemma. The development of new corrugated boxes and fibreboard is the way to break the situation in innovation and transformation. This study aims to design a new fibreboard with laminated structure medium for obtaining a new type of corrugated fibreboard for packaging with better cushioning and anti‐vibration performance than traditional corrugated fibreboard. The verification experiments show that the new fibreboard has better recovery and structural stability due to its unique three‐layer structure. The static and dynamic cushioning performance and anti‐vibration performance of the proposed fibreboard have been greatly improved compared with those of the traditional one.","PeriodicalId":19626,"journal":{"name":"Packaging Technology and Science","volume":"17 1","pages":"411 - 423"},"PeriodicalIF":2.6,"publicationDate":"2023-02-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82922024","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}

引用次数: 1

Plasticizers' effect on pH indicator film based on starch and red grape skin extract for monitoring fish freshness 增塑剂对以淀粉和红葡萄皮提取物为基础的pH指示膜的影响

IF 2.6 4区工程技术

Packaging Technology and Science Pub Date : 2023-02-13 DOI: 10.1002/pts.2719

Mariana Moraes Góes, B. Simões, F. Yamashita, Suzana Mali de Oliveira, Gizilene Maria de Carvalho

引用次数: 3

Redesigning the appearance of recycled containers for packaging applications: The effect of paper waste physicochemical properties on the performance of paperboards with obvious recycled content 包装用回收容器外观的重新设计:废纸的理化性质对具有明显回收内容的纸板性能的影响

IF 2.6 4区工程技术

Packaging Technology and Science Pub Date : 2023-02-08 DOI: 10.1002/pts.2717

Lisa Chacón, Nathalie Lavoine, R. A. Venditti

{"title":"Redesigning the appearance of recycled containers for packaging applications: The effect of paper waste physicochemical properties on the performance of paperboards with obvious recycled content","authors":"Lisa Chacón, Nathalie Lavoine, R. A. Venditti","doi":"10.1002/pts.2717","DOIUrl":"https://doi.org/10.1002/pts.2717","url":null,"abstract":"Significant efforts have been made over the past decade to facilitate the recognition of environmentally friendly packaging and promote sustainability. Yet, consumers remain confused by the excess of labels and claims used to communicate sustainability. In our previous work, we modified the appearance of recycled fibre‐based packaging by incorporating visible particles of fibre‐based waste. This strategy enabled consumers to better identify packages with a high recyclability level, enhancing their environmental perception towards sustainable products. However, the incorporation of such large waste particles proved to be detrimental to the mechanical properties of the paperboards. In this study, we further investigate the influence of the physicochemical properties of the added fibre‐based waste on packaging performance. Using a similar strategy to enhance the environmental perception, we herein studied the effect of mixed office waste (MOW), old magazines (OMG), and polylactic acid (PLA) paper cups. The presence of hydrophobic and difficult‐to‐process and difficult‐to‐disperse waste, such as the PLA paper cups, significantly altered the mechanical performance of the paperboards, whereas more hydrophilic and easy‐to‐disintegrate waste (MOW and OMG) had a lesser effect regardless of the size of the particles. Strength agents such as cationic starch (CS) and cellulose microfibrils (CMFs) successfully restored the properties of the paperboards containing MOW and OMG but were less effective for PLA paper cups. A multi‐ply strategy overcame the limitations of CS and CMFs using the redesigned paperboard as an outer ply for aesthetic purposes and a 100% recycled inner ply for restoring strength.","PeriodicalId":19626,"journal":{"name":"Packaging Technology and Science","volume":"51 1","pages":"363 - 377"},"PeriodicalIF":2.6,"publicationDate":"2023-02-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74604698","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}

引用次数: 0

Biodegradable polymers: A review about biodegradation and its implications and applications 可生物降解聚合物:生物降解及其意义和应用综述

IF 2.6 4区工程技术

Packaging Technology and Science Pub Date : 2023-02-01 DOI: 10.1002/pts.2699

C. L. La Fuente, B. C. Maniglia, C. Tadini

引用次数: 12