Innovative Food Packaging Research Articles

Advances In Intelligent Food Packaging Of Meat

There are now numerous innovative food packaging options available on the market that let consumers monitor the items' quality, safety, integrity, cleanliness, freshness, and purity before consumption. It's also critical to minimise food fraud, spoilage, contamination, and ineffective food safety communication. To satisfy this need, a number of packaging technologies, including intelligent packaging and active packaging have been developed. In this article, covered a variety of intelligent packaging systems, including data carriers, indications, and sensors. By sending out visual like a change in colour, indicators provide internal visual that reveal the state of food goods. With the aid of transducers, digital sensors are able to recognise changes in the product.

Active Food Packaging Based on Coconut Coir Pulp with the Addition of Antimicrobial Oleoresin Substance from Ginger Dregs

The development of food packaging innovations is ongoing, from materials to varied shapes and designs. Paper packaging is one of the various types of packaging that are widely used as an alternative to plastic packaging. However, the high use of paper can damage the environment, such as deforestation and reduction of green land. Alternative raw materials for making paper need to be studied further, and the addition of active ingredients will be an added value compared to ordinary paper packaging. This narrative review will examine the potential of active food packaging from coconut fiber and the addition of ginger pulp oleoresin. Coconut coir is waste from coconut production that is underutilized, while 25% of one coconut is produced from waste in the form of coconut coir. Coconut coir can replace wood's cellulose fibers to manufacture biodegradable, environmentally friendly paper. Ginger flesh contains oleoresin as an antimicrobial agent. Oleoresin is a mixture of essential oils and resins obtained by extraction. Adding these antimicrobial substances will produce active packaging that effectively handles and prevents contamination and microbial growth in food. Therefore, paper made from coconut coir pulp with the addition of oleoresin has the potential to be developed into active food packaging as an effort to conserve the environment and utilize waste.

Latest Trends in Sustainable Polymeric Food Packaging Films

Food packaging is the best way to protect food while it moves along the entire supply chain to the consumer. However, conventional food packaging poses some problems related to food wastage and excessive plastic production. Considering this, the aim of this work was to examine recent findings related to bio-based alternative food packaging films by means of conventional methodologies and additive manufacturing technologies, such as 3D printing (3D-P), with potential to replace conventional petroleum-based food packaging. Based on the findings, progress in the development of bio-based packaging films, biopolymer-based feedstocks for 3D-P, and innovative food packaging materials produced by this technology was identified. However, the lack of studies suggests that 3D-P has not been well-explored in this field. Nonetheless, it is probable that in the future this technology will be more widely employed in the food packaging field, which could lead to a reduction in plastic production as well as safer food consumption.

Development of biodegradable films using sunflower protein isolates and bacterial nanocellulose as innovative food packaging materials for fresh fruit preservation

This study presents the valorization of side streams from the sunflower-based biodiesel industry for the production of bio-based and biodegradable food packaging following circular economy principles. Bacterial cellulose (BC) was produced via fermentation in 6 L static tray bioreactors using nutrient-rich supplements derived from the enzymatic hydrolysis of sunflower meal (SFM) combined with crude glycerol as carbon source. Novel biofilms were produced using either matrices of protein isolates extracted from sunflower meal (SFMPI) alone or SFMPI matrices reinforced with nanocellulose biofillers of commercial or bacterial origin. Acid hydrolysis was employed for ex-situ modification of BC to nanostructures (56 nm). The biofilms reinforced with bacterial nanocellulose structures (SFMPI-BNC) showed 64.5% higher tensile strength, 75.5% higher Young’s modulus, 131.5% higher elongation at break, 32.5% lower water solubility and 14.1% lower water vapor permeability than the biofilms produced only with SFMPI. The biofilms were evaluated on fresh strawberries packaging showing that the SFMPI-BNC-based films lead to effective preservation at 10 °C considering microbial growth and physicochemical profile (weight loss, chemical characterization, color, firmness and respiration activity). The SFMPI-BNC-based films could be applied in fresh fruit packaging applications.

Innovative Food Packaging, Food Quality and Safety, and Consumer Perspectives

Packaging is an integral part of the food industry associated with food quality and safety including food shelf life, and communications from the marketing perspective. Traditional food packaging provides the protection of food from damage and storage of food products until being consumed. Packaging also presents branding and nutritional information and promotes marketing. Over the past decades, plastic films were employed as a barrier to keep food stuffs safe from heat, moisture, microorganisms, dust, and dirt particles. Recent advancements have incorporated additional functionalities in barrier films to enhance the shelf life of food, such as active packaging and intelligent packaging. In addition, consumer perception has influences on packaging materials and designs. The current trend of consumers pursuing environmental-friendly packaging is increased. With the progress of applied technologies in the food sector, sustainable packaging has been emerging in response to consumer preferences and environmental obligations. This paper reviews the importance of food packaging in relation to food quality and safety; the development and applications of advanced smart, active, and intelligent packaging systems, and the properties of an oxygen barrier. The advantages and disadvantages of these packaging are discussed. Consumer perceptions regarding environmental-friendly packaging that could be applied in the food industry are also discussed.

Valorization and Application of Fruit and Vegetable Wastes and By-Products for Food Packaging Materials.

The important roles of food packaging are food protection and preservation during processing, transportation, and storage. Food can be altered biologically, chemically, and physically if the packaging is unsuitable or mechanically damaged. Furthermore, packaging is an important marketing and communication tool to consumers. Due to the worldwide problem of environmental pollution by microplastics and the large amounts of unused food wastes and by-products from the food industry, it is important to find more environmentally friendly alternatives. Edible and functional food packaging may be a suitable alternative to reduce food waste and avoid the use of non-degradable plastics. In the present review, the production and assessment of edible food packaging from food waste as well as fruit and vegetable by-products and their applications are demonstrated. Innovative food packaging made of biopolymers and biocomposites, as well as active packaging, intelligent packaging, edible films, and coatings are covered.

Antioxidant, Antibacterial Analysis of Pectin Isolated from Banana Peel and its Application in Edible Coating of Freshly Made Mozzarella Cheese

The present study aimed to evaluate the antibacterial, antioxidant activity of pectin extracted from banana peel. Antibacterial activity was investigated against Staphylococcus aureus, Escherichia coli, and Salmonella Enteritidis. The well diffusion method was used to assess the antibacterial effect of the pectin extract on microorganisms. The extract showed maximum activity against Staphylococcus aureus (19.6 mm). The total phenolic content and flavonoid content in the examined extract found to be 3883.6 mgGA/g and 903.03 mg QE/gm on a dry matter basis. Antioxidant activity is analyzed using in vitro Standard spectrophotometer methods. Pectin extract increases DPPH scavenging activity up to 75 µg/ml of concentration. The innovation in food packaging by the use of pectin-based edible coatings is reviewed in this paper. Thereafter, coating of pectin was done in mozzarella cheese and its shelf life was studied at 1, 7,14,21, and 28 days of storage at 5˚C. It was analyzed that pectin coating over mozzarella cheese increases their shelf life from 7 to 21 days. Thus, pectin is a natural polysaccharide that attracts interest for maintaining and improving the quality of cheese. Also, it minimizes the waste that occurs from non-biodegradable packaging materials and helps the environment to be safe. This research was carried out at the laboratory of Food Science analysis Laboratory, Babasaheb Bhimrao Ambedkar University, Lucknow (INDIA) between February 21-April 21.

CONSUMER EXPECTATIONS TOWARDS INNOVATIVE FOOD PACKAGING

Due to the growing interest of consumers in the consumption of fresh products with increased shelf life, producers must provide modern and safe packaging. This is a challenge for food packaging and acts as a driving force in the development of new and improved concepts of packaging technology. The article presents the essence, types and classification of packaging as a factor influencing the choice made by the consumer. In addition, the main attention was paid to the definition of knowledge and attitudes of consumers to this type of packaging used in the food market in the food industry. From the point of view of food consumers, the most important role of packaging is to ensure food safety throughout the logistics chain, from producer to consumer. Smart packaging is packaging that is equipped with features that allow it to track the goods through the logistics chain or control the internal and external environment of the packaging, as well as communicate with the consumer. Such packaging can not only control the quality and safety of the product, but also report its condition to a potential consumer or manufacturer. The advent of intelligent packaging systems has contributed to another important change in the existing perception of packaging, as it transforms the traditional communication function of packaging into an intelligent communication function. Another solution for innovative food packaging is active packaging. Active packaging is a system that, due to chemical, physical and biological actions, actively changes the conditions inside the packaging in order to extend the shelf life and preserve the original quality and sensory properties of food. In active packaging, the product, the environment and the packaging interact, thereby increasing product quality, shelf life and durability. Reasonable and active packaging, in addition to the function of protecting the product from the reaction of external factors and attracting the attention of the customer, is aimed at informing potential buyers about the condition and quality of goods and interaction with packaged foods

Intention to Purchase Active and Intelligent Packaging to Reduce Household Food Waste: Evidence from Italian Consumers

Innovations in food packaging, such as active and intelligent ones, improve food safety and lower household food waste by extending product shelf life and providing information about food quality, respectively. The consumer adoption of such innovations could contribute to reaching one of the Sustainable Development Goals which calls for halving the per capita global food waste by 2030. Thus, this paper aims to investigate the consumers’ willingness to purchase active and intelligent packaging to reduce household food waste using a sample of 260 Italian consumers and a modified Theory of Planned Behavior (TPB) model. Using a structural equation model, findings show that respondents are more willing to purchase intelligent packaging rather than active packaging to reduce their wastes at home. Finally, attitudes, perceived behavioral control, awareness, and planning routines are the most important drivers of the intention to reduce household food waste.

Mpact of COVID-19 in Food Industries and potential innovations in Food Packaging to combat the pandemic –A review

SARS-CoV-2 (COVID-19) pandemic created worldwide havoc by infecting more than 100 million populations all over the world. Many industrial sectors were shut by the complete lockdown phase but to the contrary, food sector remained as one of the prime areas to be operational even in this pandemic period. The panic and fear of the disease generated various myths and rumors about the effects of the corona virus on raw as well as processed food materials; the associated industries like food processing and packaging severely suffered and faced huge threats due to this pandemic, affecting food safety. This article reviews the possible modes of transmission via food and attempts to highlight the innovations in food packaging that may be implemented for the safety and the quality of the food products during this COVID-19 period and future viral pandemics. This work details the precautions and safety measures employed in the food industries during this pandemic situation to create awareness and preparedness for such situations of pandemics in the future.

Nanofillers for Food Packaging: Antimicrobial Potential of Metal-based Nanoparticles

Background: Recently, numerous studies on the packaging of nanomaterials for foods underline the significant function of nanofillers in the manufacturing of innovative nanocomposites based on polymer or biopolymer matrices. It is evident in the literature that nanofillers exhibit effective characteristics such as antimicrobial potential, barrier, mechanical, and thermal properties. However, the exact mechanisms regulating the occurrence of the antimicrobial activity of nanofillers are only hypothesized, with the literature containing controversies regarding the mechanisms of nanofiller-induced toxicity. Objective: The objective of this review is to highlight several types of nanofillers, especially inorganic nanofillers that can be used along with different polymers or biopolymers to form innovative food packaging materials. The antimicrobial potential of metal-based nanofillers is also discussed in the second part of the review. Results: Even though numerous reports on polymer or biopolymer nanomaterial applications in food packaging are available, the purpose described in those reviews has not been aimed in this article, as a smaller number of reviews have approached food packaging nanomaterials in the way as done in this review article. Conclusion: It is expected that the information contained in this paper will complement previous reports, and open new vistas for explorers to apply nanofillers in the functional food packaging area.

Nanotechnology in Food Packaging

In recent years, food packaging continues to grow along with the modern technology. Modern lifestyle led people too busy to cook a proper meal at home. Due to time constraint and hectic schedules people prefer readymade foods and packed ingredients to consume. This creates increased demand on innovations in food packaging. Introduction of nanotechnology has brought new techniques and methodologies in packaging. Food packaging with nano materials acts as a barrier to microorganisms and ensures quality and safety. This paper explains the impact of nanotechnology and role of nano materials in food packaging.

Restructuring existing value networks to diffuse sustainable innovations in food packaging

Sustainable innovations in food packaging are important in terms of preventing food waste and reducing environmental impact, but existing industry regimes and networks may hinder their diffusion into established markets. However, research on reorientation of existing industries, and value networks in that situation, has been limited. This study examines the changes to existing industry value networks that can facilitate the diffusion of sustainable innovation in food packaging. Empirically, the transformation and distribution of agro-food waste into a new bioplastic packaging through the existing food packaging value network is investigated. As a result, the changes to the existing value network and their connections, facilitating the diffusion of the sustainable innovation, are identified at three levels – firm, network, and macro. The findings show the importance of opportunity recognition, but also the role of new actors, resources, activities, and relationships in the restructuring of the existing value network and actions creating supportive regulative framework and increasing market demand for such renewal. This creates understanding of how the adoption of sustainable innovations, such as new packaging materials, which might seem simple, is complicated by the broad changes required from the existing value network.

Innovations in Smart Packaging Concepts for Food: An Extensive Review.

Innovation in food packaging is mainly represented by the development of active and intelligent packing technologies, which offer to deliver safer and high-quality food products. Active packaging refers to the incorporation of active component into the package with the aim of maintaining or extending the product quality and shelf-life. The intelligent systems are able to monitor the condition of packaged food in order to provide information about the quality of the product during transportation and storage. These packaging technologies can also work synergistically to yield a multipurpose food packaging system. This review is a critical and up-dated analysis of the results reported in the literature about this fascinating and growing field of research. Several aspects are considered and organized going from the definitions and the regulations, to the specific functions and the technological aspects regarding the manufacturing technologies, in order to have a complete overlook on the overall topic.

Graphene Derivatives in Biopolymer-Based Composites for Food Packaging Applications.

This review aims to showcase the current use of graphene derivatives, graphene-based nanomaterials in particular, in biopolymer-based composites for food packaging applications. A brief introduction regarding the valuable attributes of available and emergent bioplastic materials is made so that their contributions to the packaging field can be understood. Furthermore, their drawbacks are also disclosed to highlight the benefits that graphene derivatives can bring to bio-based formulations, from physicochemical to mechanical, barrier, and functional properties as antioxidant activity or electrical conductivity. The reported improvements in biopolymer-based composites carried out by graphene derivatives in the last three years are discussed, pointing to their potential for innovative food packaging applications such as electrically conductive food packaging.

Overview of Nanocellulose in Food Packaging

The rising concern with environmental preservation has led to increasing interest in biodegradable polymer composites from renewable sources, such as cellulose and its derivatives. The use of nanocellulose is an innovative food packaging trend. This paper presents an overview and discusses the state of the art of different nanocellulose materials used in food and food packaging, and identifies important patents related to them. It is important to consider that before marketing, new products must be proven safe for consumers and the environment. Several packaging materials using nanocellulose have been developed and shown to be promising for use as active and intelligent materials for food packaging. Other nanocellulose products are under investigation for packaging and may enter the market in the near future. Many countries have been adjusting their regulatory frameworks to deal with nanotechnologies, including nanocellulose packaging.

Novel Materials in the Preparation of Edible Films and Coatings—A Review

The development of edible films and coatings has seen remarkable growth in recent decades and is expected to have an important impact on the quality of food products in the coming years. This growth is attributed to the increasing knowledge of edible films and edible coating technology, as well as advances in material science and processing technology. Packaging is used in order to reduce synthetic packaging and can play a role as an eco-friendly biodegradable package or a protective coating on the food surface. A large amount of bio-based polymers have been used in the production of edible films and coatings. Novel sources of edible materials, as well as the novel processing techniques, are a subject of great interest due to their promising potential as innovative food packaging systems. This paper presents the concept and potential for application of new film-forming materials and management of food wastes from the fruit and vegetable industry, which can encounter problems in appropriate disposal. It summarizes the extensive knowledge about the new film-forming materials such as plant residues, flours and gums to show their protective effectiveness and suitability in various types of foods.

The Impacts of Consumer Rights Enthusiasm on Innovative Food Packaging Management

An urge for food packaging container safety and environmental protection has driven consumer rights enthusiasm towards an energetic and positive sense of innovative consumption consciousness. In this study, Taiwanese consumers were taken as the research objects, consumer rights enthusiasm as the independent variable, a desire for environmental protection and safety management in food packaging containers as the intermediate variable, and innovative consumption consciousness as the variable, to explore the strength of consumer rights enthusiasm on the safety and environmental protection in food packaging containers, and the impacts of its eagerness in innovative consumption consciousness of packaging containers. An empirical analysis was conducted to verify the results, and the study found that the stronger the consumer rights enthusiasm, the higher the desire for environmental protection and safety management in food packaging containers is. Also, the stronger the desire for environmental protection and safety management in food packaging containers, the higher the innovative consumption consciousness is.

Halochromic Polystyrene Nanofibers Obtained by Solution Blow Spinning for Wine pH Sensing.

Colorimetric sensors developed by the solution blow spinning (SBS) technique have a rapid response to a variation in different physicochemical properties. In this study, polystyrene nanofibrous (PSNF) mats containing the bromothymol blue (BTB) indicator were obtained by SBS for the pH sensing of wine sample. The incorporation of the indicator did not promote changes in fiber diameter but led to the appearance of beads, allowing for the encapsulation of BTB. The halochromic property of BTB was retained in the PSNF material, and the migration tests showed that the indicator mats presented values below the maximum acceptable limit (10 mg dm−2) established by EU Commission Regulation No. 10/2011 for foods with an alcohol content up to 20%. The present study opens the possibility of applying nanostructured materials to innovative food packaging which, through nanosensory zones, change color as a function of the food pH.

Bimetallic and Trimetallic Nanoparticles for Active Food Packaging Applications: A Review

Nanotechnology is poised to have a huge impact on food packaging applications. Bimetallic and trimetallic nanoparticles (NPs) are formed by combining two and three different metals and metal oxides, respectively. Compared with monometallic NPs, bimetallic and trimetallic NPs have attracted immense attention because of their diverse shape, size, high surface-to-volume ratios, chemical/physical stability, activity, and greater degree of selectivity, with respect to both technological and scientific view. Metal and metal oxide NPs proved to be highly potent antimicrobial and antioxidant properties, together with nanobiosensors for tracing and monitoring the condition of food. These nanostructured materials embedded with both biodegradable and non-degradable polymer to increase mechanical strength and barrier properties to extend the shelf life of various foods. In addition, polymer nanocomposites are treated with essential oils (EOs) to improve their performance in food packaging. In this review, we summarized most recent innovations in food packaging, merits, and demerits of biodegradable and non-degradable polymer used for food packaging. It also provides the different synthetic methods, importance of bimetallic and trimetallic NPs in relation to food packaging to enhance the shelf life of food. Finally, mode of action, toxicity, regulation, and legislation for safety in human consumption and the environment are also discussed.