Different Types Of Packaging Research Articles

The effect of plastic packaging type on the quality of natural flavor products from white shrimp (Penaeus indicus) by-product

Abstract Flavor shrimp paste product is a type of shrimp by-product flavoring as a way to increase the economic value of shrimp by-products. The food industry requires development in determining the type of product packaging. This study aims to determine the effect of different types of plastic packaging on product quality flavor shrimp paste. The treatment used is the type of product plastic packaging flavor High-Density Polyethylene (P1), Polyethylene Terephthalate (P2), and Polypropylene (P3) shrimp paste which were stored for 6 days. The main parameters in this study consisted of the total plate count (TPC) test and the hedonic test (appearance, taste, aroma, and texture), while the supporting parameters in this study were the proximate test (protein content, fat content, and water content). Based on the research showed that flavor shrimp paste product with different types of packaging gave a significant difference (p<0.05) to the TPC test, hedonic test, and proximate test flavor shrimp products. Treatment of HDPE plastic packaging is the best type of plastic packaging for quality flavor shrimp paste product.

Identifying the most sustainable beer packaging through a Life Cycle Assessment

The beer industry stands as a significant player in the global economy, and it is increasingly renowned not only for its diverse flavours, but also for its impact on the environment. Amidst its popularity, the beer sector faces mounting pressure to address environmental concerns, particularly related to packaging. As the world is increasingly embracing sustainability as a guiding principle, the beer industry's approach to packaging has come under scrutiny for its ecological footprint. This study aims to shed some light on the environmental footprint of beer production by applying a life cycle assessment, comparing different types of packaging. This study calculated the product environmental footprint of beer consumed in PET kegs, glass bottles and aluminium cans, and performed three sensitivity analyses on load factors of transport, waste transport distance and recycled content. The results identified draught beer in PET kegs as the most sustainable solution for beer consumption, with a footprint of around 90 % lower than the other types of packaging. However, the analysis showed that the biggest environmental impact is found in the cultivation, packaging and use phases, that account for a contribution of 60 %, 27 % and 11 % respectively. The results of this study highlighted the importance of the load factor in the distribution phase, of recyclability and of the use of secondary raw materials for packaging. This study stands as an original and valuable contribution, offering a comprehensive understanding of the environmental impact of beer packaging and of the beverage industry. Its insights can guide breweries, policymakers, and consumers towards sustainable choices, fostering a positive change within the sector. It also questions the sustainability of circular solutions by comparing recycling and reuse options. This study revealed also that a green supply chain management is key in the transition towards a circular economy and in the decarbonization process.

The Effect of Temperature and Packaging on the Characteristics of Black Garlic During Storage

Abstract The transformation of garlic into black garlic is a simple process that yields products beneficial to human health. The curing process, conducted at a temperature of 60-90°C for 14 days in a rice cooker, alters the garlic’s physicochemical properties. The aim of this research was to study changes in physicochemical properties during storage using various packaging types and to determine optimal storage conditions. Two different types of packaging (PET jar and Aluminium pouch were used, at different temperatures (10, 25, and 30°C). The experimental results revealed that both temperature and packaging significantly influenced moisture content. Over the course of 42 days, the average increase in water content ranged from 13% to 22% for all treatments. During storage, the biological phenomenon still occurred, and it caused changes in chemical properties. It suggests that a biological process converting sugars into acids was underway, although the changes were insignificant when using PET jar packaging at a temperature of 10°C. In conclusion, this study found that moisture content, hardness, levels of reducing sugars, and acidity total, all changed during seven weeks of storage, and the content of reducing sugars decreased, whilst acidity total increased. The best storage conditions were determined to be at 10°C using PET packaging.

Stability of bocaiuva (Acrocomia spp.) mass candy stored in different packages

Bocaiuva (Acrocomia spp.) is a fruit native to areas of Cerrado and Pantanal that stands out for its nutritional value, presence of bioactive substances, and high pulp yield. The aim of this study was to develop a mass candy of bocaiuva, characterize it physicochemically, quantify the retention of bioactive substances, evaluate the physicochemical and microbiological stability and sensorial acceptance for up to 120 days, and verify the effect of different types of packages and storage time on the developed product quality. The prepared mass candy was stored in plastic packages of terephthalate polyethene that were transparent and metallized. We have characterized its centesimal composition and microbiological and sensorial stability, evaluating its color, moisture, pH, soluble solids, titrable acidity, retention of ascorbic acid, carotenoids, total phenolics, and antioxidant capacity. The results indicated that the bocaiuva mass candy stays stable for physicochemical, microbiological, and sensory parameters over storage and that the metallized polyethene terephthalate package best conserves the bioactive substances.

Experiment on long-term storage of vegetable seeds under natural conditions

Preservation of the genetic diversity of crop plants and genetic collections of cultivated plants in a living state is an important state task. Seeds are a convenient form of storing genetic material, as the specimens are small in volume, require relatively little care, and remain viable for a long period. The genetically determined period of seed viability can be signifi cantly extended by creating optimal storage conditions. Therefore, it is necessary to search for or create environmental conditions under which seeds could remain viable for as long as possible. There are modern high-tech seed storage facilities in the world, but in the event of emergency situations, natural storage facilities, one of which is located on the Taymyr Peninsula, will be in a more advantageous position. Since 1974, an experiment has been carried out to study the safety of various products in diff erent types of packaging in permafrost conditions with the participation of a number of research institutions. Employees of the breeding laboratories selected seeds of 27 varieties of seven main types of vegetable crops; the samples were planted in triplicate, in accordance with the planned three extraction dates: in 2022, 2028, and 2034.

Sourdough powder: physicochemical, microbiological properties and shelf-life stability in different package type.

This study aims to optimize the culture condition of semi-liquid sourdough using Kombucha as a starter culture and to evaluate the physicochemical properties, microbial viability and recovering ability of sourdough powder when packaged in different types of packaging for 120days. Optimal maturation time (103.47h) and maximum leavening rate (1.27mL/h) of sourdough were achieved at an incubation temperature of 34°C and interval refreshment time at 7h. The optimized culture was spray-dried using 3% Arabic gum (w/v) as a carrier agent yielding 35.86% powder with acceptable viability of 8.71 log CFU/g lactic acid bacteria and 9.03CFU/g yeast. The sourdough powder was packed in four packaging (LDPE, vacuumed LDPE, aluminum foil laminated pouch and vacuumed aluminum foil laminated pouch) and exhibited comparable physicochemical properties during 120days of storage. The viability of both lactic acid bacteria and yeast count in sourdough powder when packed in vacuumed aluminum foil laminated pouch showed higher stability for 90days (6.18 log CFU/g and 6.82 log CFU/g) but reduced to below detection limit after 120days (5.54 and 5.94 log CFU/g). This suggested that Kombucha sourdough powder packed in vacuumed aluminum laminated pouch could be stored for up to 90days.

Package-type strategies and packaging's carbon reduction decisions in the take-out industry

Using environmentally friendly packaging (E-packaging) instead of non-environmentally friendly packaging (N-packaging) can mitigate pollution and reduce carbon emissions. However, the market penetration rate of E-packaging is low, and the packaging carbon reduction level is uneven. This study uses game theory models to examine the factors affecting packaging carbon reduction levels and fees as well as firms' package-type decisions. First, we obtain the optimal solutions for packaging manufacturers and firms when they use different types of packaging under monopoly and competition, respectively. We find that green competition reduces the carbon reduction level of E-packaging, whereas price competition can increase it under certain conditions. The unit manufacturing cost of N-packaging and cost coefficient of carbon reduction are critical considerations for package-type decisions. When the unit manufacturing cost of N-packaging is low and the cost coefficient is large, no firm uses E-packaging. We also demonstrate that firms in a competitive market may become trapped in a prisoner's dilemma after making package-type decisions. Interestingly, we show that the firms' package-type decisions can hurt consumers and welfare under certain conditions, depending on the N-packaging's unit manufacturing cost and pollution damage factor. Our findings provide insights for packaging manufacturers, firms, and environmental regulatory agencies, and can help promote E-packaging.

Plastic alternatives and substitutes in the packaging sector – A UK consumer perspective

Alternative and substitute materials to conventional plastic packaging offer a range of potential opportunities to help reduce the environmental impacts of single-use plastic. Policymakers and industry stakeholders are currently debating measures to address the plastic pollution crisis globally, but successful implementation of new policies or packaging technologies will require understanding of consumer perspectives and consumer acceptability. The present study aimed to examine consumer perceptions around plastic alternatives and substitutes by employing a life cycle approach. The Kano model of consumer satisfaction was used to investigate how UK consumers (n = 1177) responded to a variety of environmentally relevant attributes and end-of-life scenarios for different types of packaging (conventional plastic, biodegradable plastic, and glass). These responses were further grouped based on sociodemographic characteristics of the consumers including age, gender and level of education, as well as psycho-environmental variables such as nature connectedness. We show that consumers valued recyclability or compostability of packaging as preferable end-of-life attributes, and that overall consumers considered the release of plastic packaging into the natural environment an unacceptable end-of-life scenario. Concerningly, this was not the case for packaging made of biodegradable plastic or glass, highlighting the potential for alternatives and substitutes to increase the proportion of mismanaged waste. All four consumer groups had distinct profiles of responses to packaging sustainability attributes and end-of-life scenarios: ‘Educated environmentalists’, consisting mostly of female consumers, considered all of the attributes of interest to be important, whereas ‘Older, less educated coastal dwellers’ showed similar responses but rated four out of seven sustainability attributes of biodegradable plastic packaging as irrelevant. ‘Non-environmentalists’ perceived all attributes as irrelevant, as did ‘Nature-connected egocentrists’, with the exception of glass being made of recycled material. Overall, our findings indicate that consumers are not sufficiently informed about the environmental impacts and opportunities around packaging, highlighting the need for appropriate consumer education to support policy and industry in implementing the UN Plastics Treaty.

SUSTAINABLE FOOD PACKAGING IMPACT TO THE REDUCTION OF TRANSPORT COSTS

People dealt with many new issues related to sustainable development goals. Different decisions oriented to sustainable food packing would be very useful, if they could bring significant effect through the reduction of CO2 emission. The paper focuses on sustainable food packing and its effect on reduction of freight transportation costs. This topic has many research gaps and requires theoretical and practical investigations. Integration of sustainability into long term process has clear implications for the environment. Meherishi et al. (2019) highlight that the process of creating sustainable packaging guarantees the optimal use of materials and energy and is efficiently regenerated without wasting of natural resources. The impact of food packaging on transportation is clear and depends on a number of factors, which are shaped by the characteristics of the food packaging. In addition, among benefits of sustainable food packaging are such main functions as product safety and its identification. Modern complex solutions covering sustainable packing and transport costs reduction are important for increasing environmental sustainability. The study aims to analyze the impact of packaging on the reduction of transport costs. The aim was reached by performing sustainable food packaging and its impact on the reduction of transport costs theoretical justification and by conducting biometric analysis. The overview of the literature of sustainable food packaging and its impact on the supply chain was conducted, and it was found that the food packaging described different types of packaging and new packaging technologies which have an impact on the supply chain and are determined by some factors related to the characteristics of food packaging and the nature of the supply chain. Equally the overview of literature on the transport of food dynamics and the role of transport costs reduction on sustainability was also conducted. It was found that there is a need to develop new technologies and methods for food management and CO2 emissions for longer transport routes reduction. Either the research was conducted by biometric analysis for 2022-2023 to identify current trends, and it was found that the number of analyzed articles, included four clusters, which show that topics are oriented to delivery, flow, algorithms, structure, and role. The bibliometry analysis results show that product packing has links with transport and delivery and algorithms. The authors provided investigations under the topic as it requires knowledge to fill the existing gaps.

Variations in the properties and bacterial community of white glutinous rice tapai under different packaging conditions during fermentation

Abstract. Barus T, Cenniati N, Prasasty VD. 2023. Variations in the properties and bacterial community of white glutinous rice tapai under different packaging conditions during fermentation. Biodiversitas 24: 6240-6247. White Glutinous Rice Tapai (WGRT) is a traditional Indonesian fermented food. Several types of packaging can be used for white glutinous rice tapai (WGRT). However, information about the effects of different types of packaging on characteristics and bacterial communities has not yet been discovered. Therefore, this study aimed to evaluate the effect of packaging on the quality of WGRT. WGRT was fermented using a plastic box (WGRT-PB), banana leaves (WGRT-BL), and rose apple leaves (WGRT-RAL). Our research employed a novel method using next-generation sequencing (NGS), to explore the bacterial communities in the fermentation process of white glutinous rice tapai, offering valuable insights into how the choice of packaging materials affects the organoleptic properties of the final product. The results showed that the type of packaging did not significantly affect pH, total acid, and alcohol content but significantly reduced sugar content. The highest levels of reducing sugar were found in WGRT-PB. The organoleptic profile showed that WGRT-PB was the most preferred by the panelists, significantly different from WGRT-RAL. The results of the bacterial community analysis between WGRT-PB and WGRT-RAL showed a difference. The difference in the bacterial community was presumably due to the different types of packaging used during fermentation. Thus, the different types of packaging used during fermentation affect the quality of the tapai.

Shade Grenade Lip Balm: The Ultimate Fusion of Style, Protection, and Nourishment for Your Lips

Lip balm's many functions in lip care and improvement have made it a popular cosmetic and skincare item. This abstract gives an overview of the important characteristics and discoveries linked to lip balm, spanning its composition, efficacy, customer preferences, and packaging. Lip balm's scientific foundation and synergistic interactions are explored as well as its components and composition. Different types of packaging, such as wood, jars, and novel designs, are studied to see how consumers react to them. The research also provides information that may be used to better position products in the market

Evaluation of the behaviour of phenols and alkaloids in samples of roasted and ground coffee stored in different types of packaging: Implications for quality and shelf life

The most important factor in determining coffee quality and consumer choice is the flavour. During roasting, hundreds of simultaneous chemical reactions take place that contribute to the formation of the basic flavour of the coffee drink, imparting bitterness, astringency and acidity. The main chemical compounds responsible for these qualitative sensory properties are chlorogenic acids (CQAs), hydroxycinnamic acids and alkaloids. However, during storage, roasted and ground coffee can undergo several chemical and physical reactions that alter its flavour. This study focuses on LC-DAD analysis to investigate the effects of storing commercial coffee blends in different packaging, namely standard (multilayer film with aluminium barrier) and Eco-capsules. The results show relative stability of the phenolic and alkaloid fractions, although the CQA isomers behave differently and a decrease in caffeine and caffeic acid is observed during prolonged storage under 75% relative humidity compared to 65%, especially in Eco-friendly packaging.

Reducing the loss of fruits bell pepper from diseases with different types of packaging

Reducing the loss of fruits bell pepper from diseases with different types of packaging

Effects of Different Packaging Methods on the Shelf Life of Cashew Nuts and Kernels

Cashew, Anacadium occidentale is a nut crop considered essential simply because it provides food and employment to millions of people in developing nations. It is cultivated mainly for its nut; a very important export commodity. Dried cashew nuts and kernels that are improperly packaged and stored are prone to spoilage and rejections both in local and export markets. This study was conducted to assess the effects of different packaging methods on the quality of cashew nuts and kernel. Two hundred (200) kg of cashew nuts were procured each, from four states, Oyo and Osun (Southwest); Kwara and Kogi (North Central) Nigeria. The nuts were dried using parabolic solar dryer fixed with data logger for three days. One kg sample in three replicates was taken from each State’s lot and analyzed for initial quality parameters using Nut count (NC) and Kernel Output Ratio methods (KOR). Two hundred kilograms kg of dried raw cashew nut (RCN) (10% MC) taken from 50 kg each from across the States were thoroughly mixed and divided into two lots of 100 kg each. The first lot of 100 kg was processed into kernels (PCK) while the remaining 100 kg was used for RCN storage studies. Physical, chemical microbiological and entomological analyses were evaluated on RCN and PCK at 0, 2, 4, 6, 8, 10 and 12 months. RCN was stored using three different types of packaging; Jute bag, paper-lined jute bag and paper-lined carton, while cashew kernels (PCK) were stored using five different types of packaging methods; Polythene, Polythene lined polypropylene, paper lined polyethylene, polythene lined carton and paper lined carton. Paper lined jute bag was the best packaging method for nut storage while, polythene lined polypropylene was the best for kernel storage. Cashew kernels are easily stored in smaller spaces than the nut (ratio 1:5).

PAHs, Physicochemical and Microbiological Analyses of Trout Processed by Traditional Smoking, in Different Types of Packaging

Smoking represents one of the oldest thermic processing methods of fish, and it was originally used to preserve fish for later meals, delaying spoiling. The objective of this study was to analyze the physicochemical and microbiological safety and quality of two traditionally smoked trout species (Oncorhynchus mykiss and Salvelinus fontinalis). We analyzed the effect of trout processed by traditional smoking, characterizing the samples according to the relationships existing between classical microbial analysis, physicochemical parameters, and the content of polycyclic aromatic hydrocarbons (PAHs). The microbial activity of the smoked fish was very low. Although traditional smoking implies high temperatures and direct exposure to the smoke, Benzo[a]pyrene, Benzo[b]fluoranthene, Benzo[k]fluoranthene, Dibenzo[a,h]anthracene, Benzo[g,h,i]perylene, and Indeno [1,2,3-cd]pyrene compounds had undetectable levels in the samples. The products obtained in this study did not exceed the maximum values imposed by EU legislation regarding the TVB-N values during the 30 days of the experiment. We conclude that traditionally smoked trout has many advantages in terms of quality and safety of the products. Thus, the obtained products are safe for consumption for at least 30 days after processing.

Effect of Packaging type on the Quality of Tomato Dodol During Storage

This study discusses the effect of the type of packaging on the quality of Tomato Dodol during storage. The purpose of this study was to determine the effect of packaging on the quality of tomato lunkhead during storage using different types of packaging, namely plastic, corn husks, and wax paper. This type of research is pure experimental research using a completely randomized design (CRD) method and three repetitions. the data was analyzed using ANOVA, if Fcount > Ftable then the test will be continuedDuncan. The results of the study showed that the average was almost the same for each treatment and there was no significant effect on the use of the type of packaging, both in terms of shape, texture and color quality. There was no significant difference in the quality of the aroma on the first and fifth days for the three types of packaging, but on the eighth day the corn husk husks (X2) had an effect on the quality of the aroma, with an average value of 1 category without tomato flavor. and packaging with the best aroma was produced by plastic (X1) with an average of 3.13 in the tomato flavored category. then on the taste quality, the packaging did not affect the tomato dodol on the first and fifth days while on the eighth day the type of packaging that had an effect was corn husks with an average value of 0. on the eighth day of storage the tomato dodol packaged corn husks could no longer be consumed. From the overall average the best type of packaging that can maintain the quality of tomato lunkhead during storage is plastic packaging (X1)

Iron-Based Oxygen Scavengers on Mesoporous Silica Nanospheres.

Iron-based materials are among the most commonly used oxygen scavengers. Here, we investigated the mesoporous silica nanosphere (MSN)-supported iron-based scavengers, such as FeOx nanoparticles and different atomic layer deposition (ALD) coatings (FeOx and Fe). We found that the scavenger performance is a result of a complex interplay between available Brunauer-Emmett-Teller surface area and the scavenger composition, with the combination of infiltrated nanoparticles and Fe-ALD coating resulting in the best performance. When the glucose-based treatment of MSN is used to further enhance oxygen scavenging capacity, Fe-ALD coating yields the best performance, with a high oxygen adsorption capacity of 126.8 mL/g. ALD deposition of Fe represents a versatile method to introduce Fe-based oxygen scavengers onto different supports, and it can facilitate the integration of scavengers with different types of packaging, as the deposition can be performed at a low temperature of 150 °C.

THE EFFECT OF COLD CHAIN DISRUPTION ON THE MICROBIOLOGICAL PROFILE OF CHILLED FISH

Cold chain interruption during transport of samples to the laboratory may become a confounder in food hygiene practice. This study evaluates the influence of inadequate transport conditions on the microbiological quality of fish fillets from common carp (Cyprinus carpio), Atlantic salmon (Salmo salar), and Atlantic cod (Gadus morhua) packaged in plain, vacuum, or modified atmosphere packaging (MAP). The experiments simulated the temperature increase during sample transport to 3, 5, 8, 11, 14, 17, 20, and 25 °C with exposure times of 1, 2, 3, and 4 h. Aerobic plate count (APC), psychrotrophic microorganisms count (PMC), β-D-glucuronidase-positive Escherichia coli, and Salmonella spp. were evaluated immediately after the exposure to the elevated temperature (0 h), 3 h, and 24 h after the return to the normal temperature. Variability was observed even in the initial microbial contamination of fish fillets. Storage at higher temperatures led to an increase in microbial contamination of fish fillets Different types of packaging also played a role. In non-fatty fish (cod), CO2-containing MAP led to a decrease in pH and, therefore, to lower microbial growth. In fatty fish (salmon), the presence of CO2 did not lead to the reduction in pH and the degree of microbial contamination was, therefore, not affected by this intrinsic factor. If cold chain interruption occurs during the transport of samples to the laboratory, it is necessary to perform the analysis immediately as even storage in cold conditions until the next day can lead to increased levels of microbial contamination of such samples.

Occurrence of Phthalate Esters in Coffee and Risk Assessment.

Coffee, one of the most widely consumed beverages in the world, is commercialized as powder and beans in different types of packaging and extracted through several methods. In this regard, the present study focused on evaluating the concentration of two of the most used phthalates in plastic materials (bis(2-ethylhexyl)phthalate (DEHP) and di-butyl phthalate (DBP)) in coffee powder and beverages to assess their migration from different packaging and machines. Furthermore, the levels of exposure to these endocrine disruptors in regular coffee consumers were estimated. Samples of packaged coffee powder/beans (n = 60) from different forms of packaging (multilayer bag, aluminum tin, and paper pod) and coffee beverages (n = 40) that were differently extracted (by professional espresso machine (PEM), Moka pot (MP), and home espresso machine (HEM)) were analyzed by extraction of the lipid fraction, purification, and determination by gas chromatography-mass spectrometry (GC/MS). Risk due to consumption of coffee (1-6 cups) was assessed based on tolerable daily intake (TDI) and incremental lifetime cancer risk (ILCR). No significant differences emerged in DBP and DEHP concentrations among different types of packaging (multilayer, aluminum, and paper), whereas higher levels of DEHP were reported in beverages extracted by PEM (6.65, 2.58-11.32) than by MP (0.78, 0.59-0.91) and HEM (0.83, 0.62-0.98). The presence of higher DEHP levels in coffee beverages than in coffee powder may be due to its leaching through machine components. However, the levels of PAEs did not exceed the specific migration limits (SMLs) set out for food contact materials (FCM), and exposure to PAEs from coffee beverages was low, justifying the small risk due of its consumption. Consequently, coffee can be considered a safe beverage for exposure to some phthalic acid esters (PAEs).

Shelf Life of Aquaponically-grown Finstar Lettuce in Different Oxygen Transmission Rate Films

The effects of oxygen transmission rate of packaging material on the shelf life of aquaponically-grown Finstar lettuce was studied. Parameters of packaging headspace gas composition (oxygen and carbon dioxide concentrations), lettuce pH, percentage weight loss, total aerobic microorganisms, and color were analyzed every ten days for sixty days. Finstar lettuce was stored at 4○C in four different types of packages (treatments), including a clamshell package and three film bags with oxygen transmission rates (OTR) of 3.0-6.0 cc/(m2/24 hr/1 atm), 80-90 cc/(m2/24 hr/1 atm), and >225 cc/(m2/24 hr/1 atm). The percentage weight loss of the 3.0-6.0 OTR package (-0.76-1.05%) was lowest while the percentage weight loss of the clamshell package was highest (0.81-7.72%) among packaging treatments. Nearly ½ of the panelists rated lettuce as fresh enough to eat as is after 50 days of storage in 80-90 cc/(m2/24 hr/1 atm) films while lettuce packaged in the other treatments had less that 1/3 of the panelists judging the lettuce fresh enogh to eat as is. The long shelf-life may be attributed to Finstar having resilient genetic properties along with being greenhouse-grown which lessens the possibility of contamination compared to field-grown lettuces.