Food Tray Research Articles

Release of Volatile Per- and Polyfluoroalkyl Substances from Plant Fiber-Based Food Packaging and Municipal Solid Waste to Gas under Simulated Landfill Conditions.

Per- and polyfluoroalkyl substances (PFAS) have been detected in plant fiber-based food packaging and most such packaging is disposed in landfills. The objective of this research was to evaluate the release of volatile PFAS to the gas-phase from PFAS-containing, single-use food packaging materials and from municipal solid waste (MSW) during anaerobic decomposition under simulated landfill conditions. After screening 46 materials for total F and 6:2 fluorotelomer alcohol (FTOH), packaging materials were classified as high or low F. High F materials included microwavable popcorn bags, natural plates, compostable bowls, biodegradable boxes, bagasse containers and eco-friendly plates, while the low F materials tested were paper plates, eco-friendly food trays and poly coated freezer paper. Summed PFAS release from the high F materials was 62-800 ng PFAS/g sample and 6:2 FTOH comprised 96.8-99.9% of the summed PFAS. The low F materials and MSW released 0.1-0.4 ng summed PFAS/g sample and 7:2-secondary (s) FTOH was the dominant volatile PFAS. PFAS were generally released early in the 123-285-day decomposition cycle, suggesting that some PFAS will be released prior to the installation of landfill gas collection systems. Nonetheless, PFAS have been reported in collected landfill gas, indicating that release occurs over many years.

A combined-sweeping & complementary-relative-phase strategy to improve heating performance in a dual-port solid-state microwave system

Dual-port solid-state microwave heating could address the single-port low microwave power issue and potentially result in better microwave heating performance. This study developed and evaluated a combined-sweeping & complementary-relative-phase-shifting heating strategy for dual-port microwave heating of foods. The combined-sweeping & complementary-relative-phase-shifting strategy first orderly swept the relative phases between two ports from 0° to 315° at an interval of 45° operated at a frequency of 2.45 GHz and a power level of 200 W for each port to determine relative phase-dependent thermal contributions. Then, relative phases that have complementary thermal contributions to the real-time heating results were determined and used in the heating process. The performance of microwaving a tray of 300 g gellan gel model food for 3 minutes was compared with that of the fixed-relative-phase and orderly-sweeping-relative-phase strategies. The results showed that the complementary strategy delivered significantly more uniform heating results (HUI = 0.27 ± 0.01) than the other strategies. Similar microwave power absorption and maximum and minimum temperatures were observed in the complementary and orderly sweeping heating strategies, which was better than the fixed heating strategy. Overall, the complementary strategy showed superior heating uniformity, followed by the orderly sweeping and then the fixed-relative-phase heating strategy. The complementary relative phase shifting strategy is promising to be incorporated into solid-state microwave systems for smart heating processes.

Risks associated with the presence of PFAS in FCM: An investigation of the Belgian market

Per- and polyfluoroalkyl substances (PFAS) are a group of chemicals that have been widely used by various industries, including the food contact material industry. These substances are favoured for their ability to repel oil and resist moisture. However, exposure to PFAS has been linked to several health problems, including effects on the immune system. According to the European Food Safety Authority (EFSA), food contact materials (FCM) are likely to contribute to human exposure to PFAS. Therefore, this study investigated the exposure to PFAS from FCM. One hundred and ten FCM made of paper and board (e.g. straws, cups, bowls, boxes etc.), sugar cane or wheat pulp-based FCM, called paper analogues (e.g., cup, bowls, plates, hamburger boxes etc.) were carefully selected on the Belgian market and investigated using liquid chromatography coupled with high-resolution mass spectrometery. Out of the 25 PFAS targeted, 11 were detected in the samples, mainly perfluoroalkyl carboxylic acids (PFBA, PFPeA, PFHxA, PFHpA, PFOA, PFNA, PFDA, PFUnDA, PFDoDA, PFTrDA) and PFOS. It was found that all of the paper analogue samples contained PFAS, while 43% of the paper and board samples showed the presence of these chemicals. Except for one sample, most detections suggest contamination rather than intentional use. Finally, a risk assessment was conducted, which revealed potential risks for consumers related to a coffee cup made of paper and board and a food tray made of sugar cane.

Polypropylene waste plastic fiber morphology as an influencing factor on the performance and durability of concrete: Experimental investigation, soft-computing modeling, and economic analysis

The increasing waste of plastic masses raises the danger alarm due to its adverse impacts on people and the natural environment. Hence, serious attempts should be made to manage this non-biodegradable waste for practical, sustainable, and sufficient uses, such as in construction. This research discusses experimentally the possibility of improving the behavior of concrete reinforced with waste plastic fibers (WPFs) from food trays by examining the effect of fibers morphology on concrete's mechanical properties and durability. This concept was intensively studied for steel fibers but rarely for WPFs. A 0.6 percentage of 30 mm long straight, spiral, and channel fibers were tested and compared. Compressive, tensile, and flexural strengths, impact resistance, water absorption, rapid chloride penetration tests, and microstructural analysis were conducted. The results revealed that the fibers shape influences the mechanical behavior along with the water absorption considerably, and that the spiral fibers exhibited superior performance compared to the other shapes. The mechanical properties of spiral fibers specimens have improved considerably compared to specimens of other shapes. However, the ion chloride penetration resistance did not witness any substantial improvement, and the brittle fracture of concrete did not change by using WPFs, despite the considerable increase of more than 66 % of the impact resistance of specimens with spiral fibers. According to the findings, spiral WPFs enhance concrete's behavior, making WPF implementation in concrete more efficient from an environmental and structural standpoint. Moreover, machine learning modeling and cost/benefit analysis were conducted in this work to better understand the WPF effect on concrete.

Thermoformed products from high-density polyethylene and Softwood kraft pulp.

Plastic recycling, waste minimization such as process outfall valorization promotes a circular economy. Herein, food trays have been produced in the moulded pulp thermoforming process. To this end, high-density polyethylene (HDPE) outfall has been dispersed in water via Poly vinyl alcohol (PVA) addition in a Northern Bleached Softwood KraftPulp (NBSKP) slurry. Samples physical and mechanical properties have been evaluated. With an increasing HDPE content, parts air permeability was drastically reduced to a minimum of 2.4±0.8 mL min-1. In addition, water and grease hold out properties have been increased with minimum waterCobb1800 value of 10.9±5.4 gm-2 and oil Cobb1800 value of13.18±6.5 gm-2. Samples with high HDPE content demonstrated hydrophobic surface with water contact angle value above 90°. HDPE melting and binding to wood pulp fibers was monitored by SEM images. Regarding the mechanical properties, HDPE induced plastic deformation with a reduced Young modulus by 17 %. Moreover, the addition of HDPE increased wet strength by 81 %. However, the produced foodtray composites with high HDPE content demonstrated low repulpability index.

A step towards understanding plastic complexity: Antimony speciation in consumer plastics and synthetic textiles revealed by XAS

We identified the antimony species present in a wide variety of plastic samples by X ray absorption spectroscopy (XAS) at the Sb L3-edge. The samples contained different concentrations of antimony (Sb), ranging from PET bottles in which Sb compounds are used as catalysts, with concentrations around 300 mg/kg, to electrical equipment in which the element is used as a flame retardant, with concentrations of several tens of thousands of mg/kg. Although the shape of the spectra at the L3-edge is quite similar for all Sb reference materials, we were able to identify antimony glycolate or acetate in PET bottles, bound organic Sb in c-PET trays and senarmontite in electrical materials as the main Sb components. In samples with high Ca content (e.g., electrical objects, some c-PET food trays and textiles) the Ca Ka emission line interferes with the Sb La line by introducing a high background which reduces the signal-to-noise ratio in the Sb XAS spectrum, resulting in noisy and distorted spectra. The element-resolved map on a PET bottle sample revealed both Sb and Ca hot spots of around 10-20 microns in size, with no correlation.

Exposure to Instagram junk food content negatively impacts mood and cravings in young adults: A randomized controlled trial

Exposure to different types of images on social media is known to affect physical and mental wellbeing including changes in perception of body image (BI) and dietary behavior. The present study aimed to assess the effects of junk food-related Instagram content exposure on body image, overall mood, and cravings in young adults. A randomized crossover experimental design was used. After filling out a baseline survey, participants (n = 63, aged 18–24) browsed either a control Instagram account feed or an account rich in junk food images during 15 min. They then filled a short survey evaluating their state BI, mood, and cravings (T1). After a 1-week washout period (T2), participants browsed the other account type followed by the same short survey as in T1. Results showed that exposure to junk food content was associated with increased feelings of hunger, stress, sadness, and exhaustion, in addition to higher salty, savory, and fatty food cravings. Moreover, participants showed higher desire for junk food and lower desire for healthy food items from a virtual food tray after junk food content exposure. There was no impact of content type on state BI dissatisfaction. In conclusion, exposure to junk-food related content on social media negatively affects mood and cravings, subsequently influencing food choices. The present findings shed light on the need for interventions aimed at providing cognitive and emotional competencies for enhancing media literacy and promoting mindful social media use.

Perception of Hospital Food Service Workers Regarding Patient Safety Culture and Patient Identification Practice

Implementing the 'Patient Identification' procedure during food distribution will ensure the right diet is served to the right patient. This study explored the perception of patient safety culture and its association with patient identification practices among hospital food service workers. We conducted a mixed method research in a Joint Commission International (JCI)-accredited hospital in Yogyakarta. Food service workers who received patient safety training and were responsible for distributing food in adult inpatient wards (n=76) participated in this study. Perception of patient safety culture was measured using a validated questionnaire and in-depth interview, whereas patient identification practice was observed directly using a checklist. Descriptive statistics and chi-square tests were employed. More than half (55.3%) of the subjects perceived overall patient safety culture well. However, 34.2% of the subjects performed substandard practice verifying the patient's identity (name, address, or medical record number) when delivering food. There was an insignificant association between the perception of patient safety and patient identification practice by food service workers (p0.05), as some considered that patient identification was more appropriate to be performed by other health professions instead of food service workers. Nevertheless, nearly all (98,68%) food service workers perceived their duty to match the patient's name with the label on the food tray as important.

Untargeted screening of NIAS and cyclic oligomers migrating from virgin and recycled polyethylene terephthalate (PET) food trays

Polyethylene terephthalate is considered one of the most used and approved recycled plastic polymer as food contact materials (FCM); however, the fundamental details arising from the recycled content of PET trays in relation to processing conditions or extent of recycling are not well understood. In the present work, the presence and migration of different series of PET cyclic oligomers from industrially recycled trays were investigated using official food simulant D1 at 40 °C for 10 days. The trays were produced in two different facilities, using different extrusion processing technology, namely single and twin-screw extruder. Tested food packaging trays were produced from different ratios of virgin (vPET) and recycled PET (rPET), varying from 0% up to 100% w/w content. Analysis of the trays using MALDI-TOF-MS revealed a decrease in the molecular weight distribution (Mw) in rPET compared to virgin PET plastic. Untargeted screening with UHPLC-QTOF-MS, revealed the presence and migration of several intentionally added substances (IAS) as well as non-intentionally added substances (NIAS). The results demonstrated differences of the cyclic oligomers migration into the selected food simulant, depending on the rPET/vPET ratios as well as among the applied extrusion technology applied. Following multivariate analysis, marker compounds found to be benzyl butyl phthalate (BBP), butyl lactate, dodecenamide, 2-methyl-1,3-dioxolane, PET 2nd series cyclic dimer as well as PET 1st series cyclic dimer can be considered as marker compounds.

Barrier, converting, and tray‐forming properties of paperboard packaging materials coated with waterborne dispersions

AbstractIn this work, different food‐contact experimental and commercial aqueous polymeric dispersions were applied to paperboard via rod coating technology to achieve <5% non‐cellulosic content. Barrier (water, moisture and grease), mechanical (tensile and bending) and converting (heat‐sealing and creasing) properties were analysed before tray formation trials on pilot‐scale equipment. Dispersion‐coated samples were compared against polyethylene terephthalate (PET) extrusion‐coated paperboard, the principal industrial material used for food trays. Results show that, within the investigated properties, waterborne dispersions can achieve similar barrier properties compared with PET, yet at lower dry coat grammage (12 g/m2 vs. 40 g/m2 of PET‐coated paperboard). Additionally, the investigated coatings heat‐sealed at temperatures as low as 80–90°C, almost 100°C less than PET; however, lower seal forces could be achieved (15–20 N/(25 mm) vs. 23 N/(25 mm) of PET‐coated paperboard). Paperboard delamination occurred at the highest seal forces. Dispersion‐coated trays were obtained at 4.5–5.0% blank moisture content. Formed trays at industrial processing parameters showed critical coating damage during converting due to tensile stresses. This work shows that milder processing conditions allow a reduction in coat defects.

Characterization of hydroxyapatite from recycled fish scale and its application as a filler in a biodegradable food tray

AbstractFish scale waste can be used as a precursor of hydroxyapatite (HAp). In this work, HAp was extracted from white seabass (Lates calcarifer) scale waste by using an alkali heat treatment. The fish scale was pretreated with hydrochloric acid (HCl) concentrations of 0.1, 0.5, and 1 M. The pretreated fish scale was then treated with 2% sodium hydroxide (NaOH) solution at 70°C for 5 h and again (20% NaOH solution) for 1 h to extract HAp. The effects of each pretreatment on the properties of the extracted HAp were investigated. HAp produced after pretreatment with 1 M HCl had the smallest particle size (28.24 ± 5.20 μm), the highest degree of crystallinity (79%), the highest thermal stability, the largest BET surface area (90.80 m2/g), and the highest whiteness value (97.360 ± 0.01). 1 M HCl could eliminate more protein, collagen, and other organic compounds than lower HCl concentrations without destroying the crystalline domains of the fish scale. Waste L. calcarifer scale is therefore a potential source of HAp. Furthermore, in a preliminary study for further research, HAp extracted in the proposed procedure was used as a filler in a biodegradable starch foam.

Effects of thermoforming operation and tooling on the thermoformability of plastic‐coated fibre‐based materials

AbstractAdvances in the three‐dimensional (3D) forming of fibre‐based materials require the formulation of more formable materials and the development of process lines, machinery, and tools. Using a thermoforming process to convert fibre‐based materials into 3D forms is an emerging area of research which requires further investigation into the practicality of the process line and tooling in forming such materials. Accordingly, this study evaluated the impact of the thermoforming process operation and tooling on the thermoformability of plastic‐coated paperboards. The main objective was to provide design recommendations for the future development of thermoforming lines, followed by guidelines for tooling design to improve the performance of materials utilising the currently available machinery. This study examined the thermoforming behaviour of two different plastic‐coated paperboards in vacuum and pressure thermoforming by investigating their maximum acquired depth, shape accuracy, and damage mechanisms. The research findings, based on the depth and linear elongation achieved, indicate that the inferior performance of plastic‐coated paperboards in thermoforming cannot be wholly attributed to restrictions in the three‐dimensional formability of materials; the inability of the current process lines to utilise the maximum potential of materials can also lead to their inferior performance. Notably, the method of pressure supply and cooling of materials requires adjustment of these materials. From a tooling perspective, owing to the spring‐back effects, the enlargement of the mould dimensions should be considered during the design stage. Additionally, based on potential opportunities with the current unmodified machinery and materials, products in the size of standard food trays have a higher likelihood of being optimised with tooling design than smaller sized shapes, which still require additional developments in materials. Moreover, designing moulds without draft angles can reduce the risk of rupture owing to the prevention of localised stress formation in materials.

Sugar palm (Arenga p innata) thermoplastic starch nanocomposite films reinforced with nanocellulose

Abstract The growing consciousness about global environmental concerns, particularly landfills, in conjunction with the rapid use of petroleum-based plastics, is a key factor behind the use of natural and biodegradable polymers in short-life applications like food packaging, container, and tray. Sugar palm stem is a biomass that has proven the potential to produce biodegradable polymers such as sugar palm starch. Nevertheless, their applications were limited due to their low tensile strength and excessive hydrophilicity. Plasticization using polyols, reinforcement with sugar palm fiber, cellulose, microcrystalline cellulose, or nanocellulose, blending with thermoplastic polymer, and addition of essential oils has been used to maximize the functional qualities of the starch biopolymer. As the content of plasticizers grew, the glass transition temperature and water absorption ability decreased. Furthermore, the addition of sugar palm nanocellulose to sugar palm starch improves the performances of sugar palm starch-based films as a packaging material. Addition of essential oil contributes to antibacterial properties and slightly improved tensile strength of the film. A comprehensive understanding on the interaction of starch-based biodegradable polymer and nanocellulose constituents for enhancing the physico-chemical properties of starch-based films is prerequisite for researchers in the design of industrial products with enhanced functional attributes. To address the knowledge gap, more studies including the reinforcement of new types of biodegradable polymer and nanocellulose derived from natural sources should be conducted in order to continually populate the database for research purposes.

Host traits, ownership behaviour and risk factors of SARS-CoV-2 infection in domestic pets in Mexico.

SARS-CoV-2 can infect pets under natural conditions, which raises questions about the risk factors related to the susceptibility of these animals to infection. The status of pet infection by SARS-CoV-2 in Mexico is not well-understood. We aimed to estimate the frequency of positive household cats and dogs to viral RNA and antibodies for SARS-CoV-2 during the second wave of human infections in Mexico, and to recognize the major risk factors related to host and pet ownership behaviour. We evaluated two study groups, cats and dogs from COVID-19-infected/-suspected households (n=44) and those admitted for veterinary care for any reason at several veterinary hospitals in Puebla City, Mexico (n=91). Using RT-PCR, we identified the presence of SARS-CoV-2 RNA in swabs of four dogs (18.18%) and zero cats in COVID-19-infected/-suspected households; within this group, 31.82% of dogs and 27.27% of cats were tested IgG ELISA-positive; and neutralizing antibodies were detected in one dog (4.55%) and two cats (9.09%). In the random group (pets evaluated at private clinics and veterinary teaching hospital), 25.00% of dogs and 43.59% of cats were ELISA-positive and only one cat showed neutralizing antibodies (2.56%). Older than 4-year-old, other pets at home, and daily cleaning of pet dish, were each associated with an increase in SARS-CoV-2 infection (p < 0.05). Allowing face lick, sharing bed/food with pets and owner tested positive or suspected COVID-19 were not significant risk factors, but more than 4 h the owner spent away from home during the lockdown for COVID-19 (OR=0.37, p=0.01), and outdoor pet food tray (OR=0.32, p=0.01) significantly decreased the risks of SARS-CoV-2 infection in pets, suggesting that time the owner spends with their pet is an important risk factor.

Mechanical and Physical Properties of Biodegradable Foams Made from Sorghum Fiber and Rice Straw for Food Packaging Applications

This study investigates the potential of agricultural by-products, rich in lignocellulosic materials, as sustainable food packaging materials to mitigate the environmental issues associated with nonbiodegradable plastics and styrofoam. Starch-based biodegradable food trays were developed using agricultural by-products, including sorghum stalk, rice straw, and kraft pulp through thermopressing method. By combining varying proportions of polyvinyl alcohol (PVA) and a sorghum-rice straw fiber mixture, biodegradable foam products with notable strength, water resistance, and cost-effectiveness for large-scale production were produced, exhibiting densities between 0.7 and 0.8 gr/m³. Notably, a 5% PVA composition in the sorghum fiber biodegradable foam displayed favourable mechanical properties and water resistance, with a tensile strength of 5 MPa and a contact angle of 73.79°, coupled with an appealing physical appearance. However, increasing PVA concentration beyond this level had negligible effects, indicates the optimal limit of PVA. Additionally, the distinct roles of rice straw powder as a matrix and sorghum fiber as reinforcement within the biodegradable foam were identified. Biodegradation tests revealed natural decomposition starting from the seventh day, with over 95% growth of Aspergillus Niger fungus, suggesting that these biodegradable foam products hold promise for mass production in the packaging industry, presenting a sustainable alternative to conventional plastic packaging.

Upcycling of PET from recycled food packaging trays via vitrimers chemistry

Poly (ethylene terephthalate) (PET) recycling process is well established nowadays for PET bottles. On the other hand, recycling of PET from food trays (tPET) is still challenging because of its lower molecular weight and the possible presence of other polymers as a consequence of the use of multi-layered trays. In this work, end-of-life PET trays have been chemically modified through the melt reactive processing into a covalent associative network, in order to enhance its performance. In particular, upcycling of tPET was obtained by the reaction of diglycidyl ether of bisphenol A (DGEBA) in the presence of zinc acetylacetonate as a transesterification catalyst, to obtain a reversibly cross-linked material, i.e. a vitrimeric material, which retains recyclability while significantly enhancing mechanical properties of tPET. Indeed, rheological test demonstrated clear crosslinking of tPET vitrimers, with a high temperature relaxation explained by the exchange of covalent bonds. Dynamic mechanical analysis showed high thermomechanical resistance, while tensile test at room temperature demonstrated strong enhancement in tensile strength and elongation at break compared to tPET. The results reported in this paper opens to the upcycling of other low grades of PET, including textiles and other goods produced with previously recycled polymer, thus contributing to the establishment of a circular economy for PET, beyond bottles.

Development of an Innovative Xps Food Tray Containing Up to 50 % Post-consumer Recycled Plastic, Fully Recyclable and with a Lower Environmental Impact

Development of an Innovative Xps Food Tray Containing Up to 50 % Post-consumer Recycled Plastic, Fully Recyclable and with a Lower Environmental Impact

Aïda Muluneh's Homebound: A Journey in Photography &amp; Addis Foto Fest: Nine Years Survey

Aïda Muluneh's Homebound: A Journey in Photography &amp; Addis Foto Fest: Nine Years Survey

Exploring an Artificial Intelligence-Based, Gamified Phone App Prototype to Track and Improve Food Choices of Adolescent Girls in Vietnam: Acceptability, Usability, and Likeability Study.

BackgroundAdolescents’ consumption of healthy foods is suboptimal in low- and middle-income countries. Adolescents’ fondness for games and social media and the increasing access to smartphones make apps suitable for collecting dietary data and influencing their food choices. Little is known about how adolescents use phones to track and shape their food choices.ObjectiveThis study aimed to examine the acceptability, usability, and likability of a mobile phone app prototype developed to collect dietary data using artificial intelligence–based image recognition of foods, provide feedback, and motivate users to make healthier food choices. The findings were used to improve the design of the app.MethodsA total of 4 focus group discussions (n=32 girls, aged 15-17 years) were conducted in Vietnam. Qualitative data were collected and analyzed by grouping ideas into common themes based on content analysis and ground theory.ResultsAdolescents accepted most of the individual- and team-based dietary goals presented in the app prototype to help them make healthier food choices. They deemed the overall app wireframes, interface, and graphic design as acceptable, likable, and usable but suggested the following modifications: tailored feedback based on users’ medical history, anthropometric characteristics, and fitness goals; new language on dietary goals; provision of information about each of the food group dietary goals; wider camera frame to fit the whole family food tray, as meals are shared in Vietnam; possibility of digitally separating food consumption on shared meals; and more appealing graphic design, including unique badge designs for each food group. Participants also liked the app’s feedback on food choices in the form of badges, notifications, and statistics. A new version of the app was designed incorporating adolescent’s feedback to improve its acceptability, usability, and likability.ConclusionsA phone app prototype designed to track food choice and help adolescent girls from low- and middle-income countries make healthier food choices was found to be acceptable, likable, and usable. Further research is needed to examine the feasibility of using this technology at scale.

Ragnar Kjartansson and the Art of Pleasure

Ragnar Kjartansson and the Art of Pleasure