Research on Visual Communication of Intelligent Packaging in the Context of New Media: A Case Study of Cosmetics Packaging

Nano and nanocomposite antimicrobial materials for food packaging applications

Sustainable polysaccharide-based materials for intelligent packaging

Polysaccharide-based food packaging and intelligent packaging applications: A comprehensive review

New active packaging based on encapsulated carvacrol, with emphasis on its odour masking strategies

For some time, traditional food packaging has not been able to meet the current market demand in some segments. This is mainly due to the advancing market globalization, increasing product complexity, the changing and increasingly high expectations and needs of customers, increasing requirements for monitoring packaging materials and, consequently, food safety, as well as the revival of national and international initiatives to support the circular economy and minimize the carbon footprint of manufactured products. Therefore, smart packaging with increased functionality has become indispensable. On the one hand, this solution allows for the offering or adaptation of products that meet the stricter national and international regulatory requirements (in particular for food safety) and allows a tracking from the cradle to the grave; on the other hand, it can serve as a way to expand markets in the context of globalization. Moreover attention should be paid to the development of knowledge on environmental protection and the increasing environmental awareness of consumers. In connection with the above, in recent years there has been an increase in interest in the design and production of new packaging for food products based on the latest technical and technological solutions. It is primarily intelligent and active packaging that should be mentioned here. Hence, the aim of the article, as well as that of our own conducted research, was to analyze consumer attitudes and behaviors in the field of modern food packaging, as well as to check the level of awareness of consumers from Eastern Poland in relation to innovative active and intelligent packaging in the food industry. In addition, the intermediate aim was also to identify other factors influencing the attractiveness of food packaging and, consequently, increasing the willingness to buy them. To achieve these aims, a literature study was carried out, as well as empirical research using the diagnostic survey method, conducted among the inhabitants of South-Eastern Poland. Based on our own research, it can be concluded that the level of knowledge of the essence of intelligent and active packaging in Eastern Poland is still at a low level. Among the other factors increasing the attractiveness of packaging for food products, contemporary consumers from the analyzed region of Poland indicated primarily their environmental friendliness, the possibility of recycling, as well as the readability and transparency of the information contained on the packaging.

Active and intelligent packaging systems for a modern society

In recent decades, interest in sustainable food packaging systems with additional functionality, able to increase the shelf life of products, has grown steadily. Following this trend, the present review analyzes the state of the art of this active renewable packaging. The focus is on antimicrobial systems containing nanocellulose and chitosan, as support for the incorporation of essential oils. These are the most sustainable and readily available options to produce completely natural active packaging materials. After a brief overview of the different active packaging technologies, the main features of nanocellulose, chitosan, and of the different essential oils used in the field of active packaging are introduced and described. The latest findings about the nanocellulose‐ and chitosan‐based active packaging are then presented. The antimicrobial effectiveness of the different solutions is discussed, focusing on their effect on other material properties. The effect of the different inclusion strategies is also reviewed considering both in vivo and in vitro studies, in an attempt to understand more promising solutions and possible pathways for further development. In general, essential oils are very successful in exerting antimicrobial effects against the most diffused gram‐positive and gram‐negative bacteria, and affecting other material properties (tensile strength, water vapor transmission rate) positively. Due to the wide variety of biopolymer matrices and essential oils available, it is difficult to create general guidelines for the development of active packaging systems. However, more attention should be dedicated to sensory analysis, release kinetics, and synergetic action of different essential oils to optimize the active packaging on different food products. © 2022 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Short communication: Effect of active food packaging materials on fluid milk quality and shelf life

Bacteriophages: Natural antimicrobial bioadditives for food preservation in active packaging

Packaging plays a vital role in preserving product quality, extending shelf life, and enhancing consumer appeal. In recent years, there has been a growing emphasis on innovation within the packaging industry to meet evolving consumer demands and environmental concerns. This chapter explores the integration of curcumin as a material selection in smart and active packaging, aiming to enhance both functionality and sustainability. Beginning with an overview of packaging materials, the discussion delves into the emergence of smart packaging, which incorporates technologies to monitor and improve product conditions. Active packaging is then introduced, highlighting its ability to actively interact with the packaged product to extend its shelf life or improve safety. The criteria for selecting active packaging materials are examined, emphasizing the importance of barrier properties and compatibility. Intelligent packaging is discussed as a subset of smart packaging, focusing on its ability to provide additional information or functionalities to consumers. The relationship between packaging and color perception and the use of colorants in packaging materials is explored. The chapter addresses concerns regarding synthetic colourants and their potential health implications, prompting the exploration of alternative options such as curcumin. Transitioning to specific product categories, the discussion encompasses both bar soap and liquid soap packaging, examining factors such as stability, foaming abilities, and the influence of surfactants. Within this context, the potential of curcumin as a material selection is investigated, considering its antimicrobial properties, antioxidant benefits, and biodegradability. Overall, this chapter provides a comprehensive overview of packaging innovations, culminating in a detailed examination of curcumin as a promising material for smart and active packaging applications. By embracing these innovations, the packaging industry can not only meet consumer expectations but also contribute to sustainable practices and environmental stewardship.

Chapter 7 - Processing of biopolymer loaded with porous inorganic fillers encapsulating active substance for active food packaging applications

Past, current and potential utilisation of active and intelligent packaging systems for meat and muscle-based products: A review

This review was focused on describing the combination of electrospinning and cyclodextrin inclusion complexes as one of the newest alternatives for the development of food packaging materials with antimicrobial and/or antioxidant properties. The advantages of this technological combination, the routes to design the active materials, the characterization and application of such materials were reviewed. Electrospinning has allowed developing active packaging materials composed by fibrillary structures with a high ratio surface-to-volume. On the other hand, cyclodextrin inclusion complexes have maintained the properties of active compounds when they have been incorporated in packaging materials. Both methods have been recently combined and novel active food packaging materials have been obtained through three different routes. Polymeric solutions containing preformed (route 1) or in-situ formed (route 2) cyclodextrin inclusion complexes have been electrospun to obtain packaging materials. Furthermore, cyclodextrin inclusion complexes solutions have been directly electrospun (route 3) in order to produce those materials. The developed packaging materials have exhibited a high active compound loading with a long lasting release. Therefore, the protection of different foodstuff against microbial growth, oxidation and quality decay as well as the maintenance of their physical and sensory properties have been achieved when those materials were applied as active packaging.

The knowledge requirements of the food microbiologist working with thermally processed products are very challenging; particularly in relation to minimally processed foods. In the past, the minimum criteria for sterilized canned foods was very well-defined, however, the diversity of food products, packages and related heat processes are now very difficult to summarize in terms of minimum requirements. The overall heating characteristics of these products can be complex, particularly for mixed particulate products or multicompartment packages. Similarly, the death kinetics of the contaminating micro-organisms can be markedly different dependent on the composition of the food product. These factors combined with the consumer demands for 'fresher' foods has resulted in product, process and package development and innovation progressing at a much faster rate than in the past. While food safety is the most important factor, there are also other issues such as shelf-life and visual quality that have strong market influences and must therefore also be considered by the microbiologist.

In the recent past, food packaging was used to enable marketing of products and to provide passive protection against environmental contaminations or influences that affect the shelf life of the products. However, unlike traditional packaging, which must be totally inert, active packaging is designed to interact with the contents and/or the surrounding environment. Interest in the use of active packaging systems for meat and meat products has increased in recent years. Active packaging systems are developed with the goal of extending shelf life for foods and increasing the period of time that the food is high quality. Developments in active packaging have led to advances in many areas, including delayed oxidation and controlled respiration rate, microbial growth, and moisture migration. Active packaging technologies include some physical, chemical, or biological action which changes interactions between a package, product, and/or headspace of the package in order to get a desired outcome. Active packaging systems discussed include oxygen scavengers, carbon dioxide scavengers and emitters, moisture control agents, flavour/odour absorbers and releasers and antimicrobial packaging technologies. Active packaging is typically found in two types of systems; sachets and pads which are placed inside of packages, and active ingredients that are incorporated directly into packaging materials. Recognition of the benefits of active packaging technologies by the food industry, development of economically viable packaging systems and increased consumer acceptance is necessary for commercial realisation of these packaging technologies.