Innovative Food Packaging Research Articles

Multi-functional reinforced food packaging using delivery carriers: A comprehensive review of preparation, properties, and applications.

With the rapid development of globalization, food packaging takes on more responsibility, while guaranteeing product quality and safety. In this context, the health risks associated with chemically synthesized additives and inorganic nanoparticles have opened a new chapter in the reinforcement of food packaging with natural active ingredients. Various delivery carriers have been developed to overcome the limitations of poor stability, uneven dispersion, and low bioavailability of natural active ingredients. The combination of encapsulation technologies can increase the biocompatibility of the active ingredient with the packaging material. Moreover, the protective and slow-release effects of the carrier matrix on the active ingredients are desirable for the reinforcement of food packaging. This review presents the latest advances in the application of delivery systems in food packaging, including the types of delivery systems used in food packaging, reinforced properties of food packaging, and potential applications in the food industry. Previous scientific studies found that active ingredient-loaded delivery carriers increased the effectiveness of food packaging in preventing food spoilage. Furthermore, the integration of active packaging with smart food packaging exhibits the synergistic effects of freshness monitoring and quality preservation. This review also discusses the challenges and trends in reinforcing food packaging with delivery carriers under a synergistic strategy that will provide new ideas and insights for the development and application of innovative food packaging.

Antioxidant films loaded with β-cyclodextrin-quercetin for enhancing food preservation

As the improvement of consciousness of environment, a considerable effort has been made to shift from petroleum-based plastics to biodegradable alternatives, especially in the food packaging industry. In this work, we develop an innovative food packaging film by encapsulating quercetin (Que) within β-cyclodextrin (β-CD) to create β-CD-Que inclusion complexes, which are then dispersed in a matrix of tragacanth gum (TG) and carboxymethyl chitosan (CMCS) using a solution casting technique. β-CD-Que inclusion complexes were characterized using various methods, including 1H NMR, 2D ROESY and phase solubility testing, to elucidate the interaction between Que and β-CD. ATR–IR, X-ray diffraction, and SEM were employed to confirm the uniform dispersion of β-CD-Que within the macromolecular substrate. The incorporation of β-CD-Que considerably improves the mechanical properties of films, increasing the elongation at break from 13.68 % to 25.74 %. Rheological tests demonstrate that the viscosity of the film-forming complex solution became larger. The films were demonstrated to reduced water vapor and oxygen permeability, possessing remarkable antioxidant capability evidenced by DPPH and ABTS radical scavenging rates of 78.01 % and 99.59 %, respectively. The TG/CMCS/β-CD-Que composite film shows excellent potential for food packaging and preservation applications.

Innovations in Food Packaging: From Bio-Based Materials to Smart Packaging Systems

Innovations in Food Packaging: From Bio-Based Materials to Smart Packaging Systems

Potensi polisakarida xanthan dari fermentasi xanthomonas xampestris sebagai pengembangan edible film dalam perlindungan struktur daging mentah

Background: Meat is one of the important food sources to meet nutritional needs, especially protein. Improper storage of meat can cause microbes that cause meat to rot quickly. Findings: In the Indonesian food industry, meat storage generally still uses synthetic polymer plastic that is difficult to decompose by soil microbes and can pollute the environment. The purpose of writing this scientific paper is to overcome problems in the food industry, especially in the quality of raw meat that is easily rotten due to improper packaging. Methods: The method of writing this paper is by conducting a literature search from data and information contained in books, scientific journals, and several libraries that can be used as relevant sources. Data and information are taken by collecting data as reference materials and analysis, then the information is processed using a descriptive analysis method based on secondary data to be developed into a unified material so that a solution and conclusion can be obtained. In this era of industry 5.0, edible film based on xanthan polysaccharide (Xanthomonas campestris) will be very effective, solution-oriented, and help Indonesia in overcoming problems in the food industry. Conclusion: The development of edible film based on xanthan polysaccharide (Xanthomonas campestris) will create an innovation in food packaging that can maintain the quality of raw meat and is environmentally friendly. The next step is to disseminate information to the public regarding environmentally friendly plastic substitute products as raw meat packaging.

Advancements in Gellan Gum-Based Films and Coatings for Active and Intelligent Packaging.

Gellan gum (GG) is a natural polysaccharide with a wide range of industrial applications. This review aims to investigate the potential of GG-based films and coatings to act as environmentally friendly substitutes for traditional petrochemical plastics in food packaging. GG-based films and coatings exhibit versatile properties that can be tailored through the incorporation of various substances, such as plant extracts, microorganisms, and nanoparticles. These functional additives enhance properties like the light barrier, antioxidant activity, and antimicrobial capabilities, all of which are essential for extending the shelf-life of perishable food items. The ability to control the release of active compounds, along with the adaptability of GG-based films and coatings to different food products, highlights their effectiveness in preserving quality and inhibiting microbial growth. Furthermore, GG-based composites that incorporate natural pigments can serve as visual indicators for monitoring food freshness. Overall, GG-based composites present a promising avenue for the development of sustainable and innovative food packaging solutions.

Revealing intelligent packaging for food products from consumers’ point of view in Georgia

PurposeThe purpose of this study is to explore the awareness, perception and attitude of consumers from Georgia toward smart, active and intelligent packaging of food products.Design/methodology/approachThis study is based on a quantitative research method using a survey questionnaire tool to gather data from consumers in Georgia.FindingsThe scope of the sample is restricted to only one developing country. Yet, the research results are still significant in creating knowledge about innovative food packaging from different country contexts and to understanding the acceptance of intelligent active packaging by consumers.Research limitations/implicationsIntelligent packaging facilitates companies with their sustainability efforts by reducing waste and environmental impact. It increases the desirability of products as responds to customer demands and leads to consumer satisfaction. Intelligent packaging can increase trust in bioproducts; for example, it is possible to track and check or monitor the origin of a product and prove that the product producer has really manufactured a bioproduct.Originality/valueThe study contributes to the discussion of the applicability and use of packaging with enhanced features in the food industry. In this respect, the performed pilot study fills the gap in the packaging literature by investigating consumers’ perspectives on intelligent packaging in Georgia – a non-EU, post-soviet, developing country.

Trends in Sustainability and Innovative Food Packaging Materials: An Overview

Globally, 1.3 billion tons of food are wasted or lost every year. This loss is valued at US $2.6 trillion and accounts for 8-10% of greenhouse gas emissions (GHG). Food waste is a significant source of greenhouse gas emissions and results in a waste of natural resources. Therefore, reducing food waste can help diminish GHG emissions, improve food security, and promote healthy food systems. Packaging plays an important role in protecting food, enhancing quality and safety, and reducing food losses. Innovative and sustainable packaging strategies are necessary to decrease waste accumulation, particularly of plastics, safeguard food quality and safety, and reduce food losses and waste. Sustainable packaging aims to enhance the effectiveness of design and the use of environmentally friendly materials. This review provides an overview of the sustainable status of common packaging materials such as plastic, glass, metal, and paper/cardboard based on the circular economy, which includes recycling, reuse, composting, and bio-based packaging. The study examines new developments in food packaging materials in response to the growing demand for environmentally sustainable alternatives. Several applications from food companies and sustainable studies are discussed regarding continuous availability without impacting the environment. Ongoing research and technological advancements, such as material reduction, the development of innovative new materials like bio-plastics, and improvements in recycling, will contribute to increasing the acceptance of sustainable packaging. Definitions, requirements, limitations, legislation, and applications of sustainable packaging are explored. Sustainable packaging can stimulate economic growth and offer new opportunities for companies, notably by helping the environment and reducing the carbon footprint. However, the cost of sustainable packaging can still be challenging for small businesses. Determining whether consumers are willing to pay more for sustainable packaging is also crucial in this transition.

Nanocellulose@gallic Acid-Based MOFs: A Novel Material for Ecofriendly Food Packaging.

The development of an effective food packaging material is essential for safeguarding against infections and preventing chemical, physical, and biological changes during food storage and transportation. In the present study, we successfully synthesized an innovative food packaging material by combining chitosan (CH), nanocellulose (NC), and a gallic acid-based metal-organic framework (MOF). The CH films were prepared using different concentrations of NC (5 and 10%) and MOFs (1.5, 2.5, and 5%). Various properties of prepared films, including water solubility (WS), moisture content (MC), swelling degree, oxygen permeability, water vapor permeability (WVP), mechanical property, color analysis, and light transmittance, were studied. The chitosan film with a 5% NC and 1.5% MOF (CH-5% NC-1.5% MOF) exhibited the least water solubility, moisture content, and water vapor permeability, indicating the overall stability of the film. Additionally, this film demonstrated low oxygen permeability, as indicated by a peroxide value of 18.911 ± 4.009, ensuring the effective preservation of packaged contents. Notably, this synthesized film exhibited high antioxidant activity, resulting in an extended duration of 52 days. This antioxidant activity was further validated by the preservation of apple slices for 9 days in a CH-5% NC-1.5% MOF film. The findings of the study suggest that the developed films can provide a promising and environmentally friendly solution for active food packaging.

Sustainable innovations in food packaging: Antioxidant basil-enriched cassava starch films with UV protection and enhanced water and mechanical resistance

Degradation of food during transportation or storage poses a significant threat to its shelf life. Developing functional materials using sustainable components can serve as an environmentally friendly alternative to traditional food packaging, which contributes negatively to climate change. In this endeavor, carboxymethyl cassava starch-based films with various compositions of basil extract, available in aqueous (B) or freeze-dried (BS) forms, were obtained by extrusion. The inclusion of these extracts provided the starch film's antioxidant potential and contributed to increased tensile toughness. The highest concentration of BS yielded materials with outstanding UV protection capabilities and water resistance, showcasing remarkable improvements in hydrophobicity. The polyphenol release kinetic curves of the films with B at 15 % w/w and with BS, evaluated by the Weibull model, showed a Fick diffusion mechanism, underscoring the potential utility of these films as biodegradable and edible active packaging for lipophilic and acidic foods.

Innovative Packaging Strategies for Freshness and Safety of Food Products: A Review

ABSTRACTIn recent years, consumers have become more concerned about the freshness and safety of packaged food items with their shelf life and taste. Innovation in food packaging continuously evolves with various techniques, which improve or indicate the quality of the product throughout the supply chain. This review highlights the different packaging strategies for enhancing the freshness of various food products and proclaims an alternative to conventional food packaging systems. Also, this article emphasizes assorted packaging components for the safety of food products, implicating fresh and quality products for consumer health. Such packaging systems provide information on various concepts, including indicators, sensors, scavengers, absorbers and other smart integrated techniques and their application in food products. Moreover, this review highlights the need for exploration in toxicology and migration studies for industrial application and consumer health safety.

Modified bacterial nanofibril for application in superhydrophobic coating of food packaging

Superhydrophobic coatings applied to food packaging can significantly reduce unnecessary food waste. Inspired by nature, we proposed a simple method to prepare coatings with ecologically correct materials, such as beeswax and bacterial cellulose nanofibrils functionalized with nanoparticles of food silicon dioxide (BW/BCn- SiO2). The morphology of bacterial cellulose nanofibrils shows a strong reaction with SiO2 aggregated on the surface of the cellulosic material. The FTIR results confirm the efficiency of the functionalization. In addition, the functionalized material presents less thermal degradation. BW/BCn- SiO2, with a contact angle of 153° and a slip angle of 3°, features Cassie-Baxter-compatible micro/nanoscale roughness, self-cleaning properties, low-temperature storage stability, excellent adhesion and mechanical durability even after several treatments, considered nontoxic and with remarkable performance in repelling liquid foods with high viscosity, such as honey, yogurt and chocolate sauce. This work highlights the importance of innovations in food packaging that impact food waste, through superhydrophobic, ecological and safe coatings.

Innovations in Food Packaging for a Sustainable and Circular Economy.

Packaging is fundamental to maintaining the quality of food, but its contribution with a negative footprint to the environment must be completely changed worldwide to reduce pollution and climate change. Innovative and sustainable packaging and new strategies of reutilization are necessary to reduce plastic waste accumulation, maintain food quality and safety, and reduce food losses and waste. The purpose of this chapter is to present innovations in food packaging for a sustainable and circular economy. First, to present the eco-design packaging approach as well as new strategies for recycled or recyclable materials in food packaging. Second, to show current trends in new packaging materials developed from the use of agro-industrial wastes as well as new methods of production, including 3D/4D printing, electrostatic spinning, and the use of nanomaterials.

Innovative nanotechnology‐based sustainable food packaging: A brief review

AbstractFood packaging has currently become an essential element in the world to address the rising demand for high‐quality food and to overcome the key challenges of sustainable food management while minimizing food waste. Nanotechnology, an emerging and versatile field, plays a main role in offering tremendous benefits for innovative food packaging with the aim of preserving food quality, prolonging shelf life and avoiding post‐harvest losses. Nanomaterials are incorporated into synthetic polymers or biopolymer matrices in order to escalate mechanical and barrier functionalities of polymer and are effectively utilized in food packaging. This article reviews the various types of nanomaterials used for food packaging and the specific properties provided by each, while briefly explaining the active and intelligent packaging. Finally, an outlook on the future perspectives, toxicity effects and the novelty of nanotechnology‐based food packaging is provided while addressing the major concerns in the field for safeguarding food production and loss prevention.

Starch films loaded with tannin: the study of rheological and physical properties

Recently, the research on innovative food packaging has been oriented toward biodegradable materials to lower the environmental impact generated by conventional plastics. The films often carry functional additives interacting with the matrix and modifying its physical properties. In this work tannin, a scarcely exploited active additive, was used to obtain potato starch-based films, and its content was optimized on the basis of mechanical and microscopic tests. Rheological measurements were adopted to evaluate the tannin-starch interaction and the microstructure of the film forming solutions (FFSs). Their thickness, color, thermal conductivity, elastic modulus (Eel), elongation at break (EAB), surface wettability and water solubility were evaluated. Furthermore, microstructure was investigated through Fourier-transform infrared spectroscopy (FTIR), polarized light (POM) and scanning electron microscopy (SEM).It was observed that all FFSs behave as weak gels and tannin addition weakens the gel structure and decreases the gelatinization temperature from about 60 °C to 57 °C. Plastic and deformable films (Eel = 1.96 MPa and EAB = 189 %) were obtained at low tannin fractions, whereas, at a higher concentration, stiffer films (Eel = 12 MPa and EAB = 10 %), with hydrophobic behavior were produced. Among the tested tannin fractions, an intermediate value of 1.7 % (w/w) was found to be promising for industrial purposes.

Food Packaging Innovation to Extend Shelf Life and Reduce Food Waste in a Leading Company in Indonesia

This research investigates the impact of food packaging innovations on shelf life extension and food waste reduction within a leading Indonesian food company. Employing a quantitative approach, the study incorporates a diverse sample of products subjected to various packaging technologies. Descriptive and inferential statistics reveal a statistically significant increase in shelf life by 50% and a substantial reduction in food waste by 40%. Consumer surveys underscore positive perceptions, with 80% expressing a preference for sustainable packaging. Economically, a 15% reduction in costs associated with product losses supports the business case for innovative packaging. These findings contribute empirical evidence to the discourse on sustainable food systems, emphasizing the practical effectiveness and economic viability of advanced packaging technologies.

Scaling sustainable technologies by creating innovation demand-pull: Strategic actions by food producers

This research identifies the strategic actions that food companies take to foster sustainability transition by inviting innovations from the packaging industry. While much research has been devoted to the role of policy in creating the need for more sustainable products and services, little is known about the role of incumbent companies in scaling innovations that advance sustainability transitions. This study draws on data collected from food producers, food packaging producers, and food packaging material producers to investigate the role of food companies in scaling sustainable technologies by creating a demand-pull for packaging innovation. We illustrate five actions undertaken by food industry firms that help to scale up the technological innovations in food packaging. These are labeled (1) Signposting, (2) Demanding, (3) Incubating, (4) Orchestrating, and (5) Integrating. Our findings indicate that incumbent firms might not just work solely to protect their competitive positions but can also play a central role in scaling sustainable technologies by producing a demand-pull for innovation. The study also provides insights into how policy pressure on one socio-technical system (food production) creates pressure on another connected socio-technical system (packaging) to scale sustainable technologies through the supply chain.

Potency of betacyanin from beetroot (Beta vulgaris) peel waste as chicken meat freshness indicator in sago starch-based biodegradable smart packaging

High usage of synthetic plastic will harm the environment due to its difficulties in degrading and harming the environment. Environmentally friendly plastic packaging that can be used is active and intelligent packaging made from starch as one of the innovations in food packaging. The starch extracted from the sago (Metroxylon sagu) fruit can form a thin layer for biodegradable plastic packaging. Addition material such as natural pigment will enhance the biodegradable packaging ability to be active and intelligent. As a natural pigment, betacyanin can be collected from beetroot peel waste, which is rarely utilized. This review aimed to explore the potency of sago starch with betacyanin pigment addition from beetroot peel waste as an active and intelligent packaging plastic material. Sago starch mixed with a plasticizer can form a flexible thin layer (film) and be used as a packaging material. The addition of betacyanin to beetroot peel on sago starch biofilm plays an important role as a sensor through colour change due to its sensitivity to pH changes in spoiled chicken meat products. Sago starch and beetroot peel have excellent potential to be applied as smart packaging innovations.

Application of Edible Film with Asian Plant Extracts as an Innovative Food Packaging: A Review

Asian plants (AP) have long been used as natural food preservatives in the food industry. Asian plant extracts (APE) and essential oils (EOs) with antioxidant and antimicrobial properties were incorporated into edible film (EF) for the inhibition of microbial growth in the food matrix. However, information on the utilization of these antibacterial EFs on the storage application of different local food products has not been thoroughly reviewed. Hence, this review gives an overview of the physicochemical, mechanical, antioxidant, and antibacterial properties of EF incorporated with AP and their storage application for the preservation of food products. For their applicability as food packaging, the potency of these EFs to be used as food packaging in preventing food spoilage or foodborne pathogens was also thoroughly reviewed. The addition of APE and EOs into the packaging matrix demonstrated the potential to prolong the storage of food products by preserving food quality (pH, colors, and lipid oxidation) and safety during storage, and the inhibition zones of some extracts against the pathogens demonstrated are weaker in comparison to the standard antibiotic drug used (WHO standards). In conclusion, the freshness of food products could be retained and lengthened by using EF with APE and Eos as active edible food packaging. However, additional research is required to significantly improve its antibacterial activity, producibility, and technical feasibility for long-term market use.

От традиций – к инновациям в области пищевой упаковки

От традиций – к инновациям в области пищевой упаковки

Development of a multilayer biodegradable active packaging based on nano emulsions, for the bio preservation of food

Multi-layer biodegradable active packaging is a new class of innovative food packaging containing bioactive compounds that are able to maintain food quality and extend shelf life preservation by releasing an active agent during storage. In this context, this study aims to develop and characterize three-layer biodegradable active films: 2 outer layers of ethylcellulose (EC) and a layer internal pectin containing nanoemulsions (NE) of trans-cinnamaldehyde (TC) as an antimicrobial agent. Trans-cinnamaldehyde (NE) nanoemulsions were prepared with soy lecithin as an agent. emulsifier to stabilize the TC and protect it for the duration of the film manufacturing. The average size and the zeta potential of the nanoemulsion droplets were 103.93 nm and -46 mV, respectively. The opacity of samples of monolayer and multilayer films decreased by 15.19 (A*mm-1) for the monolayer film of pectin incorporated by nanocapsules at 2.02 for multilayer films. In addition, the multilayer technique has made it possible to improve the mechanical properties of the films compared to monolayers with greater resistance breakage and greater extensibility. Inhibition tests on four bacteria representatives of bacteria pathogens and spoilage found in food industries have confirmed the antimicrobial activity, both, mono and multilayers. The work presented in this study offers perspectives for the fabrication packaging based on antimicrobial and biodegradable multilayer films.