Food Packaging Technology Research Articles

The Development of a Novel Sodium Alginate-Based Edible Active Hydrogel Coating and Its Application on Traditional Greek Spreadable Cheese.

The necessity of reducing the greenhouse effect by decreasing the carbon dioxide fingerprint directed the food packaging technology to use biobased raw materials. Alginates, which are derived from brown algae species, are one of the most promising biobased biopolymers for the development of edible active coatings capable of protecting food from oxidation/bacterial spoilage. In this study, sodium alginate, which was plasticized with glycerol and mixed with a biobased thymol/natural halloysite nanohybrid, was used to develop novel edible active coatings. Nanocomposite coatings were also developed in this project by mixing pure halloysite with sodium alginate/glycerol matrix and were used as reference material for comparison reasons. Instrumental analysis indicated a higher compatibility of a thymol/halloysite nanohybrid with a sodium alginate/glycerol matrix compared to pure halloysite with a sodium alginate/glycerol matrix. Increased compatibility resulted in improved tensile properties, water/oxygen barrier properties, and total antioxidant activity. These edible active coatings were applied to traditional Greek spread cheese and showed a reduction in the mesophilic microbial population over one log10 unit (cfu/g) compared to uncoated cheese. Moreover, the reduction in the mesophilic microbial population increased with the increase in halloysite and thymol content, indicating such sodium alginate/glycerol/thymol/halloysite hydrogels as promising edible active coatings for dairy products.

Technological Advancements in Food Processing and Packaging

The global challenge of providing sufficient, safe, and sustainable food to a growing population requires continuous food processing and packaging technology advancements [...]

Synergistic outcomes of Chlorella-bacterial cellulose based hydrogel as an ethylene scavenger

Increasing the freshness of vegetables requires the elimination of ethylene, which can be done through chemical methods. However, the development of eco-friendly approaches is required for environmental reasons. Chlorella vulgaris (C. vulgaris) was selected as a new biological material for demonstrating an excellent performance in ethylene removal. To support C. vulgaris, bacterial cellulose (BC) produced by Gluconacetobacter hansenii (G. hansenii) was chosen due to its high water content and biodegradability. To increase BC productivity, UV-induced mutant G. hansenii was isolated, and they produced high yields of BC (9.80 ± 0.52 g/L). Furthermore, comparative transcriptome analysis revealed metabolic flux changes toward UDP-glucose accumulation and enhanced BC production. BC-based hydrogels (BC hydrogels) were successfully prepared using a 2.4 % carboxymethyl cellulose (CMC) and 1 % agar mixture. We used Chlorella-BC hydrogels as an ethylene scavenger, which reduced 90 % of ethylene even when the immobilized C. vulgaris was preserved for 14 days at room temperature without media supplementation. We demonstrated for the first time the potential of BC hydrogels to integrate C. vulgaris as a sustainable ethylene absorber for green food packaging and biomass technology.

Penyuluhan Pemanfaatan Teknologi Pangan Dalam Meningkatkan Daya Saing Dan Produksi UMKM Di Kelurahan Klampis Ngasem

Micro, small and medium enterprises or MSMEs play an important role in improving the economy of a region and the country's economy. However, in the production cycle, processed food requires prerequisites that must be considered because its quality is easily damaged. One of the factors that often results in defects in MSMEs processed food products is the lack of concern for food safety. The method used in this service activity is counseling. The result of this counseling is that MSMEs actors in Klampis Ngasem Village, Surabaya City know the use of food added ingredients and hazardous materials in food. The purpose of this service activity is to educate MSMEs in Klampis Ngasem Village, Surabaya City about the importance of using food preservation and packaging technology extend the shelf life of the product while still complying with food safety regulations. so that MSMEs actors can make food products that are safe, competitive, of good quality, and have high selling value.

Recent Advances in Sustainable Antimicrobial Food Packaging: Insights into Release Mechanisms, Design Strategies, and Applications in the Food Industry.

In response to the issues of foodborne microbial contamination and carbon neutrality goals, sustainable antimicrobial food packaging (SAFP) composed of renewable or biodegradable biopolymer matrices with ecofriendly antimicrobial agents has emerged. SAFP offers longer effectiveness, wider coverage, more controllability, and better environmental performance. Analyzing SAFP information, including the release profile of each antimicrobial agent for each food, the interaction of each biomass matrix with each food, the material size, form, and preparation methods, and its service quality in real foods, is crucial. While encouraging reports exist, a comprehensive review summarizing these developments is lacking. Therefore, this review critically examines recent release-antimicrobial mechanisms, kinetics models, preparation methods, and key regulatory parameters for SAFPs based on slow- or controlled-release theory. Furthermore, it discusses fundamental physicochemical characteristics, effective concentrations, advantages, release approaches, and antimicrobial and preservative effects of various materials in food simulants or actual food. Lastly, inadequacies and future trends are explored, providing practical references to regulate the movement of active substances in different media, reduce the reliance on petrochemical-based materials, and advance food packaging and preservation technologies.

Metal-Based Nanoparticles in Food Packaging and Coating Technologies: A Review.

Food security has continued to be a topic of interest in our world due to the increasing demand for food. Many technologies have been adopted to enhance food supply and narrow the demand gap. Thus, the attempt to use nanotechnology to improve food security and increase supply has emerged due to the severe shortcomings of conventional technologies, which have made them insufficient to cater to the continuous demand for food products. Hence, nanoparticles have been identified to play a major role in areas involving food production, protection, and shelf-life extensions. Specifically, metal-based nanoparticles have been singled out to play an important role in manufacturing materials with outstanding properties, which can help increase the shelf-life of different food materials. The physicochemical and biological properties of metal-based nanoparticles, such as the large surface area and antimicrobial properties, have made them suitable and adequately useful, not just as a regular packaging material but as a functional material upon incorporation into biopolymer matrices. These, amongst many other reasons, have led to their wide synthesis and applications, even though their methods of preparation and risk evaluation remain a topic of concern. This review, therefore, briefly explores the available synthetic methods, physicochemical properties, roles, and biological properties of metal-based nanoparticles for food packaging. Furthermore, the associated limitations, alongside quality and safety considerations, of these materials were summarily explored. Although this area of research continues to garner attention, this review showed that metal-based nanoparticles possess great potential to be a leading material for food packaging if the problem of migration and toxicity can be effectively modulated.

Application of Anthocyanin Extracted from Purple Sweet Potato and Nata de Coco Film in The Smart Food Packaging Technology

Chicken liver is one of the products consumed by the majority of Indonesians. Chicken liver is in high demand by the public because it is cheap. To analyze the freshness of chicken liver in the package easily and practically, so analytical tools were needed. The purpose of this study was to develop an edible freshness sensor based on anthocyanin purple sweet potato with bacterial cellulose membrane from nata de coco. The edible freshness sensor can be applied as a freshness sensor to determine the freshness level of chicken liver by various parameters. The color change of an edible freshness sensor was observed visually. The results showed that a change in the color of the freshness sensor, namely light blue when chicken liver was fresh, and dark blue when chicken liver was no longer fresh.

Highly functional nanocellulose-reinforced thermoplastic starch-based nanocomposites

Abstract Starch/nanocellulose nanocomposite is of interest because of its potential applications in the field of biodegradable food packaging and biomedical applications thanks to its safe, biodegradable, fabricated by simple traditional methods, and cheap. The starch reinforced by nanocellulose significantly improved the physicochemical properties, especially the mechanical properties, thermal stability as well as barrier properties, compared to the starch matrix. With outstanding advantages compared to polymer nanocomposites derived from petroleum, the starch/nanocellulose composite is considered a potential agent for biodegradable food packaging and biomedical technology.

The Development of a Coliform Detection Game As A Part of Android – Based Virtual Food Safety Laboratory to Support Online Learning

For educators in particular, the implementation of online learning during the epidemic both potential and challenges. In order to correctly attain learning outcomes, creativity is required to ensure that online learning is effective and efficient. In order to get through those problems, having the necessary learning resources is undoubtedly highly beneficial. However, there are still few learning resources accessible in several competency areas, such as practical work in food safety. Food safety is a topic that students studying food packaging technology, culinary arts, catering, public health, and food technology must master. The goal of this research is to create a virtual food safety laboratory application that includes a coliform detection game. This game app is meant to aid in the process of learning about This research focuses on food security and uses the ADDIE (Analysis, Design, Development, Implementation, and Evaluation) model approach to implement the steps of the game development life cycle. The coliform detection game app was validated by two material specialists and two design and media experts. Application tests were conducted in groups of five individuals, involving 25 students in the third semester of the culinary arts program at Creative Media State Polytechnic. The average pre-test score obtained from these trials was 2.88, while the average post-test score at the same time was 9.28. The data clearly indicates that the coliform detection game application contributes to online learning as it significantly enhances student knowledge.

A comprehensive review on CRISPR and artificial intelligence based emerging food packaging technology to ensure “safe food”

In the food industry, food quality and safety are vital, and in this case, appropriate packaging technology can significantly ensure the quality of food for consumers.

A comprehensive approach to chitosan-gelatine edible coating with β-cyclodextrin/lemongrass essential oil inclusion complex — Characterization and food application

Biopolymer-based films present an ideal matrix for the incorporation of active substances such as antimicrobial agents, giving active packaging a framework of green chemistry and a step forward in food packaging technology. The chitosan-gelatine active coating has been prepared using lemongrass oil as an antimicrobial compound applying a different approach. Instead of surfactants, to achieve compatibilization of compounds, β-cyclodextrin was used to encapsulate lemongrass oil. The antimicrobial effect was assessed using the dip-coating method on freshly harvested cherry tomatoes artificially contaminated by Penicillium aurantiogriseum during 20 days of cold storage. According to the evaluation of the antimicrobial effect of coating formulation on cherry tomato samples, which was mathematically assessed by predictive kinetic models and digital imaging, the applied coating formulation was found to be very effective since the development of fungal contamination for active-coated samples was observed for 20 days.

Novel dimethylacrylamide/gelatin/rosehip based smart hydrogels as a color sensor in food packaging materials

AbstractNew food packaging technologies are developing rapidly in line with the demands of consumers and the trends of the food industry. In the presented study, it was aimed to synthesize a new and smart hydrogel (p (Gelatin‐co‐DMAAm)/CA‐Rh) (GDCa‐Rh) from dimethylacrylamide (DMAAm), gelatin, citric acid (CA), and Rosehip (Rh) using the redox polymerization technique and use it as a color sensor in food packaging materials. To impart antimicrobial, antioxidant, and anthocyanin properties to the synthesized smart hydrogel, Rh was added to the reaction mixture. The structure/mechanical properties of GDCa‐Rh were elucidated by dynamic mechanical analyzer (DMA), thermogravimetric (TG) analyzer, Fourier transform infrared spectroscopy (FT‐IR), and scanning electron microscopy (SEM). The antimicrobial activity of GDCa‐Rh was tested against Escherichia coli, Bacillus subtilis, and Staphylococcus aureus. Finally, to determine the effectiveness of synthesized GDCa‐Rh on real samples, whole‐pasteurized milk/cheese was selected as real samples. The results showed that GDCa‐Rh was a good color indicator and exhibited good antimicrobial activity on whole‐pasteurized milk/cheese. By means of synthesized smart GDCa‐Rh hydrogels, harmful effects such as oxidation reaction, external moisture absorption or loss, physical damage, and biological degradation can be observed in the packaged product, and this new material will be a solution to the deficiencies faced by today's food packaging.

Effect of nanopackaging on the quality of edible mushrooms and its action mechanism: A review

With higher demands for food packaging and the development of nanotechnology, nanopackaging is becoming a research hotspot in the field of food packaging because of its superb preservation effect, and it can effectively resist oxidation and regulates energy metabolism to maintain the quality and prolong the shelf life of mushrooms. Furthermore, under the background of SARS-CoV-2 pandemic, nanomaterials could be a potential tool to prevent virus transmission because of their excellent antiviral activities. However, the investigation and application of nanopackaging are facing many challenges including costs, environmental pollution, poor in-depth genetic research for mechanisms and so on. This article reviews the preservation effect and mechanisms of nanopackaging on the quality of mushrooms and discusses the trends and challenges of using these materials in food packaging technologies with the focus on nanotechnology and based on recent studies.

Development of active biodegradable films based on chitosan and essential oil to prevent infestation of Plodia interpunctella (Lepidoptera: Pyralidae)

Plodia interpunctella Hübner (Lepidoptera: Pyralidae) is probably the most common moth pest of stored products. Its larvae are considered very effective packaging penetrators, causing serious losses. Therefore, the development of new food packaging technologies to prevent larvae infestation is crucial. In the present work, geranium and peppermint essential oils (EO) were used to elaborate chitosan (Qx) based films (Qx-EO films) at different concentrations (0% (control), 0.1%, 0.25% and 0.5% w/w). The Qx-EO films were tested in repellent and penetration assays for 72 h and 15 days, respectively. In both bioassays, most effective Qx-EO films were those containing geranium and peppermint EO at 0.5% w/w. In repellent assays, Qx-geranium EO films were more effective than Qx-peppermint EO films. In penetration assays, both films reduced penetration percentage to 10% (penetration percentage for control ≈ 50%). Then, possible structural changes, thermal stability and mechanical properties of Qx films containing EOs at 0.5% w/w were analyzed. The loading efficiency of Qx-geranium EO and peppermint EO films were close to 90% and 35%, respectively. It was demonstrated that EO incorporation allows conserving mechanical properties of control films. It is important to emphasize that these films showed repellent activity and could prevent contamination with P. interpunctella larvae.

Anthocyanins of Açaí Applied as a Colorimetric Indicator of Milk Spoilage: A Study Using Agar-Agar and Cellulose Acetate as Solid Support to Be Applied in Packaging

Food that is still fit for consumption is wasted in the domestic environment every day, so food packaging technologies are being developed that will monitor the quality of the products in real time. Highly perishable milk is currently one of the products that suffers most from this waste, due to its short shelf life. Active use-by date (AUBD) indicators have been shown to discriminate between fresh and spoiled milk. Colorimetric indicators undergo characteristic changes in their chemical structure, causing abrupt color changes. Among the polymeric materials studied that may function as solid support are cellulose acetate (CA) and agar-agar (AA). The AA colorimetric indicator proved to be more suitable as a solid support due to its ability to maintain the color change properties of the anthocyanin and its high colorimetric performance. The technique was shown to be capable of indicating, in real time, changes in milk quality.

Recent advancements in natural colorants and their application as coloring in food and in intelligent food packaging

Colorants are widely employed in the food industry as an essential ingredient in many products since color is one of the most valued attributes by consumers. Furthermore, the utilization of colorants is currently being extended to the food packaging technologies. The objective of this review was to compile recent information about the main families of natural coloring compounds, and to describe their real implications in food coloring. In addition, their technological use in different food systems (namely, bakery products, beverages, meat and meat products, and dairy products) and their utilization in intelligent packaging to monitor the freshness of foodstuffs with the aim of extending food shelf life and improving food properties was discussed. The potential of using natural colorant in different food to improve their color has been demonstrated, although color stability is still a challenging task. More interestingly, the application of intelligent colorimetric indicators to exhibit color changes with variations in pH can enable real-time monitoring of food quality.

Bioactive food coating: A review

Bioactive food packaging is a trend in food packaging science and technology, which is focused on the consumer's health benefits provided by the edible polymeric packaging and the inclusion of bioactive molecules of natural origin, probiotic microorganism and/or prebiotic molecules. Several types of edible films and bioactive molecules have been used in order to create bioactive molecules. In some cases, mechanical and barrier properties of the edible film are enhanced by the bioactive molecule. Likewise, inclusion of probiotics could also lead to enhanced properties of the film. This review will be useful to understand the different components and characteristics of the different types of bioactive films.

Comparative Experimental Investigation of Biodegradable Antimicrobial Polymer-Based Composite Produced by 3D Printing Technology Enriched with Metallic Particles.

Due to the prevailing existence of the COVID-19 pandemic, novel and practical strategies to combat pathogens are on the rise worldwide. It is estimated that, globally, around 10% of hospital patients will acquire at least one healthcare-associated infection. One of the novel strategies that has been developed is incorporating metallic particles into polymeric materials that neutralize infectious agents. Considering the broad-spectrum antimicrobial potency of some materials, the incorporation of metallic particles into the intended hybrid composite material could inherently add significant value to the final product. Therefore, this research aimed to investigate an antimicrobial polymeric PLA-based composite material enhanced with different microparticles (copper, aluminum, stainless steel, and bronze) for the antimicrobial properties of the hybrid composite. The prepared composite material samples produced with fused filament fabrication (FFF) 3D printing technology were tested for different time intervals to establish their antimicrobial activities. The results presented here depict that the sample prepared with 90% copper and 10% PLA showed the best antibacterial activity (99.5%) after just 20 min against different types of bacteria as compared to the other samples. The metallic-enriched PLA-based antibacterial sheets were remarkably effective against Staphylococcus aureus and Escherichia coli; therefore, they can be a good candidate for future biomedical, food packaging, tissue engineering, prosthetic material, textile industry, and other science and technology applications. Thus, antimicrobial sheets made from PLA mixed with metallic particles offer sustainable solutions for a wide range of applications where touching surfaces is a big concern.

Microfluidics in smart packaging of foods

The increasing trend in ensuring safe and quality foods necessitates the monitoring of food products throughout the food supply chain. Food packaging is an indispensable process as it provides various functions such as containment, protection, convenience, and communication. The development of innovative packaging systems is required to ensure foods are microbiologically, chemically, and physically safe for consumption. In recent years, smart food packaging technologies namely intelligent and active packaging methods have become popular in the food packaging industry. However, in many cases, these smart packaging systems have not been adopted for large commercial-scale production. Development of rapid, sensitive, portable, user-friendly, and cost-effective food safety and quality analytical devices are required to meet both consumer and regulatory demands. Microfluidic technology has become a powerful tool as an alternative method to conventional laboratory-based analytical systems. The applications of microfluidic techniques in monitoring the safety and quality of a packaged food product are promising and rapidly advancing. Several studies have exhibited the development of microfluidic devices for smart food packaging such as time–temperature indicators, critical temperature indicators, food microorganism sensors, food quality detectors, and active food packaging. The future of food packaging lies in smart packaging technology which can function more than just protection and containment. This review focuses on the basic concepts of microfluidic technology and its application on intelligent and active packaging of food products and crystal ball gazing the future perspectives of this technology in food industry.

Recent Trends in the Preparation of Nano-Starch Particles.

Starch is affected by several limitations, e.g., retro-gradation, high viscosity even at low concentrations, handling issues, poor freeze–thaw stability, low process tolerance, and gel opacity. In this context, physical, chemical, and enzymatic methods have been investigated for addressing such limitations or adding new attributes. Thus, the creation of biomaterial-based nanoparticles has sparked curiosity. Because of that, single nucleotide polymorphisms are gaining a lot of interest in food packaging technology. This is due to their ability to increase the mechanical and water vapor resistance of the matrix, as well as hide its re-crystallization during storage in high-humidity atmospheres and enhance the mechanical properties of films when binding in paper machines and paper coating. In medicine, single nucleotide polymorphisms (SNPs) are suitable as carriers in the field of drug delivery for immobilized bioactive or therapeutic agents, as well as wastewater treatments as an alternative to expensive activated carbons. Starch nanoparticle preparations can be performed by hydrolysis via acid hydrolysis of the amorphous part of a starch molecule, the use of enzymes such as pullulanase or isoamylase, or a combination of two regeneration and mechanical treatments with the employment of extrusion, irradiation, ultrasound, or precipitation. The possibility of obtaining cheap and easy-to-use methods for starch and starch derivative nanoparticles is of fundamental importance. Nano-precipitation and ultra-sonication are rather simple and reliable methods for nanoparticle production. The process involves the addition of a diluted starch solution into a non-solvent, and ultra-sonication aims to reduce the size by breaking the covalent bonds in polymeric material due to intense shear forces or mechanical effects associated with the collapsing of micro-bubbles by sound waves. The current study focuses on starch nanoparticle manufacturing, characterization, and emerging applications.