Food Packaging Techniques Research Articles

Prospects of nanotechnology advances in food adulterant detection, spoilage detection, packaging and preservation applications

Abstract Food is essential for the development and essential functions of our lives. Our typical dietary intake consists of vegetables, fruits, legumes, pulses, grains, and other similar foods. These ingredients can be consumed in their raw form or transformed into delicious recipes. Food adulteration refers to the deliberate introduction of potentially hazardous substances into food or food products to contaminate or adulterate them. Prolonged storage of food without sufficient preservation leads to spoilage, which poses a health risk. Food undergoes degradation over an extended duration of storage, leading to the proliferation of germs on its surface. Nanotechnology revolutionizes food safety by employing precise detection and preservation methods. Nanoparticles play a crucial role in expediting the detection of adulterants, enabling the identification of even minute amounts of contaminants like pesticides or hazardous compounds. This, in turn, ensures the preservation of the quality and safety of food items. Nanosensors are used to identify spoilage by monitoring microbial activity or changes in pH levels, to prevent the intake of spoiled food. Nano-emulsions and coatings can extend the shelf life of products by establishing protective barriers that hinder the ingress of oxygen, moisture, and microbial growth. This process effectively preserves the freshness and nutritional value of the products. In this review, we have discussed the role of nanotechnology in detecting food adulteration, food spoilage, food preservation and food packaging techniques.

Exopolysaccharide (EPS) Based Edible Films To Enhance Shelf-life of Fruits And Vegetables

As the world population increases, supply and quality of fresh foods becomes a challenge. The development of food packaging films and coatings is one of the modern strategies for preserving food products and ensuring their freshness and quality during storage. Exopolysaccharides (EPSs), usually derived from Lactic Acid Bacteria (LAB), are molecules that are released by most bacteria which act as a protection for the bacteria. In this investigation, a dissolved EPS, combined with a plasticizer, was employed in the formulation of an edible film. The findings revealed that fruits coated with lyophilized EPS exhibited superior resilience against environmental factors that contribute to spoilage. The utilization of microbial exopolysaccharides emerges as a promising and sustainable alternative to contemporary food packaging techniques. This study underscores the potential of this approach to enhance the shelf life and quality of food products, thereby addressing the pressing challenges associated with the growing global population.

Edible Film Casting Techniques and Materials and Their Utilization for Meat-Based Product Packaging.

According to a profusion of academic studies on the use of organic materials or biopolymers as key components, the current trajectory of food packaging techniques is showing a positive inclination. Notably, one such biopolymer that has attracted much attention is edible film. The biopolymers that have been stated as constitutive components are composed of polysaccharides, lipids, proteins, or a combination of these, which work together to reinforce one another's properties and create homogenous mixtures. An edible film provides a clear, thin layer that encases foodstuffs, including their packaging. The production and use of edible film have recently been the focus of much research in the field of food polymers. Extending the shelf life of food goods is the goal of this research. Given their great susceptibility to change brought on by outside forces or pollutants, which may result in oxidative rancidity, the proper storage of nutrient-dense food items, particularly meat products, deserves careful study. Many edible films have been found to contain active ingredients, such antimicrobials or antioxidants, that can successfully prevent the spoiling of meat products, a process that can happen in a short amount of time. Surprisingly, a number of scholarly examinations reveal that edible film may be cooked alongside meat because of its organic makeup. We hope that the use of edible film will lead to a more environmentally responsible method of food packaging than has previously been possible.

Nanomaterial loaded chitosan nanocomposite films for antimicrobial food packaging

Food loss due to spoilage, constitutes is a great economic concern for the food industry. Nanotechnology, being an advanced field comes into play in order to overcome this major global issue of food spoilage. With the help of nanotechnology, unique food packaging techniques can be designed, which can minimise the spoilage and increase the shelf life of food materials. In this study, we prepared and characterised zinc oxide and silver nanomaterials and then prepared chitosan nanocomposite films followed by their characterization. The antimicrobial activity of these films was also evaluated on S. aureus and E. coli by disc assay and cell growth curve analysis. The results showed dose dependent antimicrobial activity of nanocomposites films. It was concluded that the silver-chitosan nanocomposite were more efficient, for use in antimicrobial food packaging applications as compared to the ZnO-chitosan nanocomposite.

Studying the influence of packaging materials and storage on the physiochemical and microbial characteristics of black plum ( Syzygium cumini ) jam

The present study was done to evaluate different food packaging techniques which can prevent the spoilage of food and ensure its safety status toward human health. Jamun (Syzygium cumini) jam was prepared and packed in glass jars, PET plastic jars, polyethylene zipper bags, and aluminum foil to ascertain its quality and safety. During 3 months of storage pH, phenolics, antioxidant, and anthocyanin content of jam decreased with time while total soluble solids and acidity showed an increasing trend. The treatments did not show higher microbial contamination during 0–30 days of storage interval. Overall, the T1 (glass jars) was the best and most acknowledged by the sensory panel as compared to remaining treatments, i.e., T2 (PET plastic jars), T3 (polythene zipper bags), T4 (polystyrene cup), and T5 (aluminum foil). Practical applications Jamun fruit (Syzygium cumini) is a miracle fruit of nature with a high content of good antioxidants and other valuable bioactive components. This therapeutic fruit can target a specific group of audience, such as obese and diabetic patient as this fruit has a positive impact on the pancreas and recognized as an herbal drug. Furthermore, this plant is rich in compounds containing anthocyanins, glucoside, ellagic acid, isoquercetin, kaemferol and myricetin, alkaloid, jambosine, and glycoside jambolin or antimellin, which halts the diastatic conversion of starch into sugar. The development of jamun jam is imperative to preserve the nutritious fruit into jam and make it available during off season. Moreover, it could be beneficial to raise the economy status of a country.

Novel food packaging technologies: Innovations and future prospective

Abstract Novel food packaging technologies arose as a result of consumer’s desire for convenient, ready to eat, tasty and mild processed food products with extended shelf life and maintained quality. Recent trend of lifestyle changes with less time for consumers to prepare foods posed a great challenge toward food packaging sector for the evolution of novel and innovative food packaging techniques. The novel food packaging techniques, viz. active packaging, intelligent packaging and bio active packaging which involve intentional interaction with the food or its surroundings and influence on consumer’s health have been the major innovations in the field of packaging technology. These novel techniques act by prolonging the shelf life, enhancing or maintaining the quality, providing indication and to regulate freshness of food product. The advancement in novel food packaging technologies involves retardation in oxidation, hindered respiratory process, prevention of microbial attack, prevention of moisture infusion, use of CO2 scavengers/emitters, ethylene scavengers, aroma emitters, time-temperature sensors, ripeness indicators, biosensors and sustained release of antioxidants during storage. The novel food packaging technologies besides the basic function of containment increase the margin of food quality and safety. The novel food packaging techniques thus help in fulfilling the demands throughout the food supply chain by gearing up toward persons own lifestyle. The main objectives of this review article are to provide basic knowledge of different new and innovative food packaging techniques about their way of preservative action, effectiveness and suitability in various types of foods.

Assessing consumers’ adoption of active and intelligent packaging

Purpose – The purpose of this paper is to identify the purchase behavior with regard to innovative food packaging techniques and sociodemographic properties of consumers in Turkey (the crossroads of Europe and Asia). Design/methodology/approach – The survey was conducted with 365 people (around 50 persons for each region) who live in the different regions to represent the whole population of Turkey as good as possible. Questionnaire methodology was used to achieve the research objectives. Multiple-choice test which consists of 24 questions (Table I) were selected in order to keep the questionnaire at a reasonable length. Questionnaires were distributed to the respondents in small groups for effective communication. Multiple correspondence, decision tree and prospect profiles statistic procedures were used to identify the purchase behavior. Findings – In the study, some consumers worried that innovative packages might mislead them and therefore sales should be handled under trusted brands. Majority of consumers were willing to use innovative food packages to prevent the microbial spoilage. Consumers indicated that they do not want to see sachets in active food packages due to the probability of mistaken. Consumers who chose the price as a first thing to get their attention in food packaging, would accept the increase in price lesser than 10 percent after seeing the positive impacts of innovative packaging. Most of the consumers’ (74.79 percent) expectation from innovative packaging was the visual ability to observe the history and freshness of foods inside the packaging. Participants indicated that education through commercials (40.55 percent) would be the most effective way in order to increase the overall acceptability for innovative packaging. Research limitations/implications – The limitation of this study was that, these questionnaires were applied only to Turkish consumers and findings might not be applicable to other countries. Practical implications – Better understanding of consumer adoption of innovative packages can help to minimize rejection of innovative technologies. Knowledge of consumer behaviors toward active and intelligent packaging can contribute to developing better industry strategies. Originality/value – This paper gives the detailed information about purchasing behavior of Turkish consumers’ regarding innovative packaging techniques.

Use of Allyl Isothiocyanate-containing Sachets to Reduce Aspergillus flavus Sporulation in Peanuts

Peanuts are oilseed crops that are frequently infected by fungi (including Aspergillus flavus) that may produce aflatoxin, a highly carcinogenic mycotoxin. Conventional food packaging techniques can only prevent aflatoxin production to a certain extent. Therefore, the development of novel active packaging strategies to control post-harvest sporulation by A. flavus is important. Essential oils from plants have antimicrobial potential, and one of the most powerful components is allyl isothiocyanate (AITC), the major component of mustard essential oil. Here, we aimed to evaluate the antifungal effect of AITC against A. flavus, develop an AITC-containing sachet to control A. flavus sporulation in peanuts and quantify residual AITC in grains and package headspaces during a 90 day period. Diffusion and volatile susceptibility tests showed the in vitro effectiveness of AITC at 0.215 ppb against A. flavus. Because in vitro and real food assays may provide distinct antimicrobial efficiencies due to different compositions, sachets incorporated with AITC were stored with peanuts for 90 days at 25°C. A 10-fold reduction in A. flavus survival was observed in 1 week, and after 60 days, survival was reduced by 4.81 log cycles. No residual AITC was detected in grains throughout the storage period, whereas volatile AITC within the package headspaces decreased with time: 92.4% of volatile AITC was reduced within the first 15 days, and AITC was no longer detected after 30 days. We proved that AITC retards A. flavus sporulation and that sachets are a promising delivery system for AITC to act as an antimicrobial agent for peanuts. Copyright © 2014 John Wiley & Sons, Ltd.

Active and smart packaging for meeting consumer demands for quality and safety

Over the past few decades, many new packaging techniques have been introduced in the quest for natural preservation of foods and on‐time quality monitoring of packaged food to ensure good product quality and safety for the consumer. This paper discusses scientific, technological, commercial and legislative development, as well as consumer aspects and acceptance of the active and smart food packaging techniques with current or potential commercial value, and the elements that both the manufacturers of these packaging systems and the food industry should take into account before launching products using these techniques.

News: British Turn to Improved Food Packaging Techniques

News: British Turn to Improved Food Packaging Techniques