Packaging Technology and Science最新文献

{"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}

{"title":"Heat‐sealing and microscopic evaluation of paper‐based coated materials using various seal bar geometries in vertical form fill seal machine","authors":"M. Merabtene, P. Tanninen, Johann Wolf, Fabian Kayatz, M. Hauptmann, E. Saukkonen, Antti Pesonen, Teija Laukala, J. Varis, Ville Leminen","doi":"10.1002/pts.2735","DOIUrl":"https://doi.org/10.1002/pts.2735","url":null,"abstract":"With the growing emphasis on minimization of global plastic waste, flexible fibre‐based packaging has gained significant interest over the past few years. Heat‐sealing technology is commonly applied for vertical form‐fill‐seal machine to provide tight closure of packages for maintaining food quality and shelf life. Several different seal bar geometries and adequate heat‐seal parameters are required to improve the seal tightness of the packages. This study aims to compare the heat sealability of thermoplastic film (OPP/PE) and paper‐based materials in vertical form‐fill‐seal machine using various seal bar profiles. The investigation includes seal strength measurement, understanding the causes of leak formation, seal tightness and inspection of the seal using scanning electron microscopy. Results reveal that OPP/PE material has exceptional seal strength and leakproof ability compared with paper‐based materials. However, it has limited operating window because the material shrinks and coarsens at approximately 140°C. Sealing temperature and dwell time are found to be the major factors affecting the seal strength of paper‐based material. Results reveal the PE‐coated papers exhibit nearly twice the seal strength compared with the dispersion‐coated paper. It was difficult to achieve good hot‐tack values with dispersion‐coated paper. During testing, all the paper‐based materials experience delamination and fibre tear, and its severity increases with the increasing material grammage. As plateau temperature is reached, the fibre delamination remains relatively constant. The serrated geometry of seal bar design plays a significant role in providing a satisfactory airtight seal, particularly around the pouch's layer jump. However, flat seal bar designs are not recommended for gas tight applications for paper‐based materials.","PeriodicalId":19626,"journal":{"name":"Packaging Technology and Science","volume":"8 1","pages":"667 - 679"},"PeriodicalIF":2.6,"publicationDate":"2023-04-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78306235","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":"Evaluation of the antimicrobial activity of sodium alginate films integrated with cinnamon essential oil and citric acid on sliced cooked ham","authors":"Melissa Lee, N. Rüegg, S. Yildirim","doi":"10.1002/pts.2733","DOIUrl":"https://doi.org/10.1002/pts.2733","url":null,"abstract":"Bio‐based antimicrobial films have been developed using sodium alginate and 6 wt% of cinnamon essential oil (CEO) as a volatile antimicrobial substance and 4 and 6 wt% of citric acid (CA) as a non‐volatile antimicrobial substance. Antimicrobial activity of the films was tested in in vitro tests against Escherichia coli and Listeria innocua by disc diffusion or vapour diffusion assay. Sodium alginate films containing CA exhibited a zone of inhibition between 30.86 ± 2.55 and 45.87 ± 1.90 against E. coli and L. innocua in the disc diffusion assays. Films containing CEO also showed significant antimicrobial activities in the vapour diffusion assays that resulted in a log reduction of 5.3 for E. coli and 3.2 for L. innocua after 6 days. Antimicrobial activities of all films were also tested against L. innocua on sliced cooked ham. Films containing CEO did not prevent the growth of L. innocua inoculated on ham. On the other hand, sodium alginate films with CA fully inhibited the growth of L. innocua on ham during storage at 7.5°C for 12 days resulting in a bacterial count below the detection limit after 12 days. The addition of antimicrobial substances in sodium alginate films resulted in a slight colour change (but significant) and reduced the tensile strength of the films significantly. Adding CA to sodium alginate films increased the moisture content (from 24.81% to 35.41–48.02%) as well as the elongation at break (from 11.3% to 22.6–33.2%) of the films.","PeriodicalId":19626,"journal":{"name":"Packaging Technology and Science","volume":"19 1","pages":"647 - 656"},"PeriodicalIF":2.6,"publicationDate":"2023-04-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84055703","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":"Effect of food simulants on stability of copper oxide in bionanocomposite food packaging film","authors":"Nattinee Bumbudsanpharoke, Busarin Chongcharoenyanon, N. Harnkarnsujarit, Seongyoung Kwon, Seonghyuk Ko","doi":"10.1002/pts.2734","DOIUrl":"https://doi.org/10.1002/pts.2734","url":null,"abstract":"Addition of copper oxide nanoparticles (CuONPs) to poly (butylene‐adipate‐co‐terephthalate) (PBAT)/thermoplastic starch (TPS) biopolymer blend produced bionanocomposite films with improved mechanical and oxygen barrier properties, as well as enhanced other benefits including antimicrobial activity. In this study, the PBAT/TPS‐CuO bionanocomposite films with varying CuONPs contents (0.05%, 0.5%, 1%, and 2%) were challenged by food simulants (10% ethanol represented to aqueous food and 3% acetic acid represented to acidic food) in accordance with European Regulation 10/2011. CuONPs in the bionanocomposite films demonstrated good stability when exposed to 10% ethanol; however, it was dissolved in 3% acetic acid. The X‐ray diffraction and the energy dispersive spectroscopy results showed that CuONPs in the film were completely lost after acid exposure, whereas CuONPs in the films exposed to 10% EtOH were preserved. The maximum overall migration value was 5.0 mg/dm2. Inductively coupled plasma optical emission spectroscopy was used to confirm the presence of Cu in the simulants. The highest soluble Cu value of 12.39 mg/kg was detected from PBAT/TPS‐CuO2%, while migration value decreased as concentration ratio in film decreased. Although both values were within the threshold limits established by current legislation for non‐specific migration limit substances in food contact materials, the properties of bionanocomposite were altered. The mechanical properties of a post‐migrated PBAT‐TPS/CuO films taken from acidic conditions were reduced by 22% in tensile strength and 53% in elongation at break due to holes and microcracks on the film surface observed by scanning electron microscope. The average sealing strength of all bionanocomposite films decreased by about 25% after acid exposure. The oxygen permeability, on the other hand, was significantly improved, with a 16.3% reduction. Because the film had lost all of its active agent, film was unable to inhibit Escherichia coli growth. While 3% acetic acid caused dissolution of CuONPs and significant changes in properties of PBAT/TPS‐CuO film, 10% ethanol caused very minor to no changes in bionanocomposite film properties.","PeriodicalId":19626,"journal":{"name":"Packaging Technology and Science","volume":"1 1","pages":"657 - 665"},"PeriodicalIF":2.6,"publicationDate":"2023-04-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89558963","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":"Smart tag packaging technologies: A qualitative investigation of consumers' needs and expectations","authors":"N. Htun, A. Wiśniewska, G. Nocella, E. Santa Cruz, A. Peracaula‐Moner, K. Vehmas, L. Hakola, K. Liczmańska-Kopcewicz, Lee Bridgett, K. Verbert","doi":"10.1002/pts.2731","DOIUrl":"https://doi.org/10.1002/pts.2731","url":null,"abstract":"In this paper, we attempt to better understand concerns, needs and expectations of European consumers towards the use of intelligent packaging technologies as this topic appears to need further investigation from a marketing point of view. Thus, this study contributes to the currently limited body of research on the application of smart tag technologies on food packaging by exploring information benefits to consumers and by providing insights for marketers on how these technologies could be further employed to create value for consumers, manufacturers and regulatory bodies.","PeriodicalId":19626,"journal":{"name":"Packaging Technology and Science","volume":"39 1","pages":"595 - 613"},"PeriodicalIF":2.6,"publicationDate":"2023-04-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87052099","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":"Seal materials in flexible plastic food packaging: A review","authors":"Bram Bamps, M. Buntinx, Roos Peeters","doi":"10.1002/pts.2732","DOIUrl":"https://doi.org/10.1002/pts.2732","url":null,"abstract":"Flexible packaging has many advantages in the food industry, arising from low weight, formability, multilayer complexity and cost. Heat sealing is a very efficient technique to close flexible food packaging. Currently, many thermoplastic materials are used in seal layers. A seal can be formed when these materials are heated and brought into contact; thereafter, polymer chains diffuse across the seal interface and entangle. Hydrogen bonds, polar and ionic interactions are molecular forces that can come into play, depending on the thermoplastic materials that are used in the seal layer. Bonds between identical polymers, referred to as autohesion, are formed in pouch applications (e.g., horizontal and vertical form‐fill‐seal packages). In lidding applications, the flexible film is sealed to a rigid cup, tray or bottle, whereby bonds can be formed between non‐identical polymers because the materials are often provided by different suppliers. All heat seal technologies imply heating of seal layers but differ in the heating principle. In the food industry and in most scientific seal studies, the seals of mono‐ and multilayered packaging are mainly formed by conductive heating. Recently, the use of emerging technologies, such as ultrasonic and laser heating, is increasingly described in recent papers. Applied seals are characterized by strength after a specified cooling time. Immediately after heating, this strength is referred to as hot tack. A good seal performance is crucial to guarantee food safety and quality. Besides strength, tightness is important to prevent food degradation, caused by microorganisms and external gases, and to keep aromatic gases inside the package. This review aims to give a literature overview that can support stakeholders in the food industry to improve and optimize the material selection in flexible packaging, in order to obtain seals with desired tightness and strength. Heat seal studies on materials and seal technology of flexible food packaging, such as pouches and lidding films, are considered. Scientific data are categorized from a materials' perspective, based on chemical structure, which is revealed by chemical and thermal analysis. A majority of the seal studies is categorized in a first section on polyolefins as seal layers. The following sections describe the seal functionality of (i) ethylene copolymers, such as ionomers; and (ii) polyesters, such as poly (ethylene terephthalate), pol (lactic acid) and poly (butylene succinate). The role of plasticizers, fillers and other additives in the seal performance is also described. Finally, material properties, such as chain length and melting temperature (Tm), as underlying causes of seal performance, are summarized.","PeriodicalId":19626,"journal":{"name":"Packaging Technology and Science","volume":"5 1","pages":"507 - 532"},"PeriodicalIF":2.6,"publicationDate":"2023-04-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85205016","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}