Selection Of Packaging Materials Research Articles

Investigation of the influence of packaging cardboard surface topography on the quality of printed products

The article investigates the impact of surface topography of various types of packaging cardboard on the quality of offset printed impressions. It analyzes the morphological structure of coated (GD2) and uncoated (UD3) cardboard, their microstructure, as well as surface roughness parameters such as Ra, peak, and valley areas. The article also provides a comparative analysis of the morphological indicators of unprinted cardboard surfaces and their printed impressions. Recommendations are proposed for selecting packaging materials to ensure optimal print quality.

Investigating the impact of common migration substances found in milk packaging on proteases: A multispectral and molecular docking approach

The effects of common migration substances in milk packaging on digestive protease were studied. We choose the common migrants found in eight types of multi-layer composite milk packaging. Enzyme activity experiments revealed that pepsin activity decreased by approximately 18 % at 500 μg/mL of stearic acid and stearamide treatment, while trypsin activity decreased by approximately 18 % only by stearic acid treatment (500 μg/mL). Subsequently, fluorescence spectroscopy, circular dichroism spectroscopy, and molecular docking technology were employed to investigate the inhibition mechanism of protease activity by migrating substances in three systems: stearic acid-trypsin, stearic acid-pepsin, and stearamide-pepsin. Results showed that the inhibitory effect of stearic acid on trypsin is a reversible mixed inhibition, whereas the inhibitory effects of stearic acid and stearamide on pepsin are non-competitive. In all three systems, ΔH < 0, ΔS < 0, and ΔG < 0, indicating the binding process between the migrant and the protease is a spontaneous exothermic process primarily driven by hydrogen bonding and van der Waals forces. In addition, their binding constants are all around 104 L/moL, indicating that there are moderate binding affinities exist between migrants and proteases. The binding process results in the quenching of the protease's endogenous fluorescence and induces alterations in the enzyme's secondary structure. Synchronized fluorescence spectroscopy showed that stearic acid enhanced the hydrophobicity near the Tyr residue of trypsin. The molecular docking results indicated that the binding affinity of stearic acid-trypsin, stearic acid-pepsin, and stearamide-pepsin was –22.51 kJ/mol, −12.35 kJ/mol, −19.28 kJ/mol respectively, which consistent with the trend in the enzyme activity results. This study can provide references for the selection of milk packaging materials and the use of processing additives, ensuring food health and safety.

Environmental sustainability of milk production: a comparative environmental impact analysis and sustainability evaluation

ContextAssessing the sustainability of milk production in India (the largest milk producer country in the world) is essential to ensure that the dairy industry can meet the growing demands for dairy products while minimizing its negative impact on the environment, society, and the well-being of the people involved in the sector.ObjectiveCurrent research is intended to compare the emissions associated with packed milk production in two contrasting states, Punjab (an Indian state with helpful agricultural resources and plenty of water) and Rajasthan (a state with a significant desert area) of India. The dairy industry has to undergo different production processes, including livestock, feed, farming, transportation, processing, packaging, and distribution. All of these production steps generate environmental impacts. This study aims to compare the environmental impacts of milk production in Punjab and Rajasthan by understanding the variation in the ecological effects due to the modifications adopted in dairy practices.MethodsThis study uses Umberto LCA+ with Ecoinvent v3.6 dataset as a Life cycle assessment (LCA) tool and data collected from milk producers and processing plants. The primary data was collected from farmers (milk producers) and dairy plants (processing plants), real-time observations, and inputs from the processing plant staff. The LCA analysis was performed, including parameters such as feed agriculture, milking, storage, transportation, processing, packaging, and distribution.Results and conclusionThe analysis results indicate that milk production in Punjab is more environmentally efficient than in Rajasthan, and the feed required for cattle is a critical environmental impact-generating activity along with the selection of packaging material for processed milk.SignificanceThe current article assesses the environmental implications of milk production. The study employs a comprehensive analysis to inform sustainable practices and reduce the ecological footprint of this crucial industry.

3D printing of a SiO2@BN TPMS structure: Efficient heat transfer strategy for BN/epoxy composites

The high integration density of microelectronic devices leads to local heat accumulation, and effective heat dissipation and signal transmission of packaging materials have become the primary issues to be solved. However, existing polymer materials have difficulty meeting the requirements due to their unsatisfactory thermal conductivity and thermal expansion properties. In this work, we proposed the use of digital light processing (DLP) printing technology to construct a triply periodic minimum surface (TPMS) skeleton, and a continuous and efficient heat conduction path was successfully constructed in epoxy resin by impregnating h-BN on the skeleton surface. When the loading of h-BN was 20 vol%, the thermal conductivity of the TPMS(SiO2)@BN/EP(BN) composites was 1.86 W/(m·K), which was 786 % higher than that of pure epoxy resin. In addition, the thermal expansion coefficient of the composites decreased by more than 70 %. At the test frequencies of 3∼10 MHz, the composites showed stable dielectric properties, and the dielectric constant was always maintained in a low range, between 3.85 and 4.15. This work has realized the transformation of the method for constructing a heat conduction path from disordered to ordered and from random to repeatable. This provides a new strategy for the selection of microelectronic packaging materials.

Molecular phenomena related to moisture uptake in amorphous solid dispersion loaded with bosentan monohydrate and copovidone

Amorphous bosentan alone lacks dissolution flux that could enhance its bioavailability. Its coamorphization with hydrophilic copovidone (1:1) enables to improve wettability and dissolution rate, but fine amorphous particles are prone to moisture uptake. Water sorbed on the surface of this amorphous solid dispersion can considerably alter its physical properties annihilating benefits of coamorphization. The gravimetric measurements of water uptake, the solid state 1H NMR spectroscopy and relaxometry enabled us to describe for the first time, phase changes initiated by hydration in amorphous bosentan systems. The properties of copovidone greatly impacted water uptake in bosentan solid dispersions. A nonlinear reduction of the Tg upon water sorption resulted in the transformation of the glassy state into the rubbery state at ambient temperature. The state diagrams were developed for optimization of manufacturing conditions, selection of suitable packaging material and storage temperature, ensuring long-term stability of amorphous bosentan products.

Stability of Vitamin C Content in Plant and Vegetable Juices under Different Storing Conditions

The effect of environmental variables on vitamin C degradation in the analysed plant and vegetable juice samples was investigated. The study focused on samples from chives, dandelion, and nettle, as well as tomato, carrot, cucumber, red and white peppers, and cabbage. The aims of the study were to summarise the impact of storage time, temperature, and packaging materials on antioxidants (using vitamin C as an example) in processing plant and vegetable juices. The vitamin C concentration was tested iodometrically at 0 to 21 days intervals. Storage was carried out at different temperatures (4 °C, 23 °C, −18 °C) and in two selected packaging materials (glass and plastic). The analyses showed that low temperatures (t = 4 °C) and storage in glass containers are best for preserving vitamin C content. Storage time influenced the decrease in vitamin C values, with higher losses accompanying longer storage times. Plastic containers had a shorter shelf life for vitamin C compared to glass containers. In general, high temperatures during processing and storage have a negative effect on the preservation of vitamin C. Therefore, storing juices in the refrigerator and glass containers intended for food applications to minimise vitamin C degradation is important.

Occurrence, Fate, and Reduction Measures of Phthalates in the Cooking Process: A Review.

Phthalate esters (PAEs), which are commonly used as plasticizers in food processing and packaging, are common pollutants. Dietary intake is the primary route to human exposure to PAEs. Data show that retail packaged and cooked foods are most likely to be contaminated with PAEs, indicating that the food preparation and cooking processes may contribute to the migration and transformation of PAEs in food. In this review, we collected the latest investigations on the occurrence of PAEs in different food categories, discussed the mechanisms of the fate of PAEs during cooking, and summarized the reduction measures of PAEs in food. Foods such as water and beverages, meat, condiments, and baby foods are linked to PAE exposure. Many cooking techniques and procedures, including steaming, boiling, microwave heating, toasting, frying, and packaging, are responsible for the occurrence, migration, and transformation of PAEs in foods. The occurrence, transformation, and migration of PAEs in food are influenced by a variety of factors, including food categories, the cooking process, packaging materials, and physicochemical properties of PAEs. There are several ways to prevent or reduce PAEs in food, including the selection of safe packaging materials, proper food categories, cooking methods, and replacement of PAEs.

Promoting Green Supply Chain Management With Optimal Selection Of Packaging Materials Using Integrated Fuzzy MCDM and Rl Model

Green supply chain management is highly significant to maintain environmental sustainability. The agglomeration of green components enhances and supports the business activities to practice green supply chain more effectively. Utilizing sustainable packaging materials in logistics is a step towards promoting business eco sustainability. This research work attempts to develop a hybrid decision making model by integrating techniques of fuzzy multi criteria decision making (MCDM) and Reinforcement Learning (RL). This research work proposes a decision-making method of IDOCRIW (Integrated Determination of Objective Criteria Weights) under fuzzy environment with linguistic representations to determine the criterion weights of material selection and applies the RL method of Q learning in ranking the packaging materials for promoting green sustainability. The proposed fuzzy based MCDM method resolves the problems of conflict of uncertainty. The ranking results obtained using this method are compared with the non-integrated MCDM method. The proposed combined model shall be discussed under various other extended fuzzy representations. The decision-making problem on optimal selection of packaging materials addressed in this research work benefits the business decision makers to make right choices. This hybrid model will certainly make the logistic environment more robust and also it will upscale the smart framework of supply chain management.

Computer-supported probabilistic engineering tools assisting fill optimization and the waste reduction of low/intermediate moisture foods supporting vulnerable populations

This work focuses on the shelf-life of moisture-sensitive products, particularly intermediate-moisture (IMFs) and low-moisture foods (LMFs), which can support the needs of vulnerable populations. Deterministic and probabilistic engineering methodologies, i.e., ignoring and considering the variability of parameters used in calculations, respectively, were compared when selecting the initial water activity of product mix components or the packaging materials achieving the shelf-life necessary to reach consumers with safe and high quality products, and when filling packages with the declared net weight. This document presents detailed examples and reviews published computational tools developed to solve these cases. The application of probabilistic engineering and computer supported tools can help developers optimize the product formulation and packaging material selection to reduce food waste by increasing the probability that products will have the shelf-life necessary to be stored and distributed to reach all consumers, and particularly at-risk populations and those affected by natural or man-made disasters. Industrial relevanceUndoubtedly, the need for food waste reduction is now a key responsibility for food producers and consumers. The lack of sufficient food creates social and economic instability, and this is an unfavorable situation for the growth of the food industry. Food waste also increases the cost of products, particularly when retailers and consumers demand a refund for a product that did not meet the shelf-life declared or at least expected for the product. This work reviews computer supported probabilistic engineering tools to reduce the waste of products with a shelf-life controlled by the product formulation and the moisture barrier properties of the packaging material.

Biocompatible green technology principles for the fabrication of food packaging material with noteworthy mechanical and antimicrobial properties-- A sustainable developmental goal towards the effective, safe food preservation strategy

Biocompatible, eco-friendly, highly economical packaging methods should be needed as conventional packaging is known to cause undesirable effects. As food packaging is the major determining factor of food safety, the selection or methods of packaging materials plays a pioneering role. With this scope, modern food technology seeks unique sustainable approaches for the fabrication of package materials with notable desired properties. The principles, features, and fabrication methodology of modern food packaging are briefly covered in this review. We extensively revealed improved packaging (nanocoating, nanolaminates, and nano clay), active packaging (antimicrobial, oxygen scavenging, and UV barrier packaging), and intelligent/smart packaging (O2 indicator, CO2 indicator, Time Temperature Indicator, freshness indicator, and pH indicator). In particular, we described the role of nanomaterials in the fabrication of packaging material. Methods for the evaluation of mechanical, barrier properties, and anti-microbial assays have been featured. The present studies suggest the possible utilization of materials in the fabrication of food packaging for the production, utilization, and distribution of safe foods without affecting nutritional values.

Strategies Managing Smart Packaging For Food Application

Abstract Background: Traditional packaging will be shifting to innovative packaging due to significantly growing to new trend following increasing consumers awareness correlated with food safety, quality and traceability. Consumers need real time information about food condition which define shelf life such as physiological process, chemical process, physical process, microbiological aspect and infestation. Through the proper application of packaging system, this requirement can be managed to give functional properties to packaging such as prolonged shelf life, control, identification and monitoring food safety and quality. Smart packaging is the part of innovative packaging which give synergism functional properties between active and intelligent packaging. System, material and technologies which applied in smart packaging will bring advantage to fulfill consumer needed.Scope and approach: The application of smart packaging in the food industry requires an appropriate, effective and efficient mapping and management strategy so that the benefits can be felt in a sustainable manner. This mapping and management strategy can be carried out by assessing the main factors that support smart packaging applications in food products. Factors that need to be reviewed more deeply include i) understanding the difference between innovative and traditional packaging; ii) the concept of smart packaging as part of innovative packaging; iii) consumer perspective on smart packaging; iv) smart packaging function; v) the challenge of implementing smart packaging.Key finding and conclusion: Implementation smart packaging using appropriate strategy will have positive impact on supply chain sustainability, quality improvement, safety, traceability, authentication, integration and can be used as an alternative to the use of food preservatives and additives. Strategy implementation must be considerate smart packaging concept which bring consumer perspective about benefit and value adding functional properties of smart packaging. Smart packaging has a functional value that can be categorized based on system, material and techniques. The selection of packaging materials, technology and packaging techniques must be suitable with characteristics and categories of food to provide method which can manage and maintain smart packaging in food application. Application smart packaging in food has challenges which arise from a number of obstacles encountered, including difficulties in increasing production scale, incorporation of materials, devices and systems into packaging, determining commercial performance indications, increasing production costs, food safety related to the contact of packaging materials with food products and consumer acceptance. These obstacles can be overcome properly if the management strategy for implementing smart packaging is planned in a comprehensive manner so that parties involved in the food supply chain (consumers, distributors and producers) experience optimal benefits Keyword: smart packaging, intelligent packaging, active packaging

A Framework Towards Design for Circular Packaging (DfCP): Design Knowledge, Challenges and Opportunities

With environment becoming deteriorated, packaging industry is expected to take the circular economy (CE) approach through packaging design which is estimated to effect up to 80% of environmental sustainability impacts. This research aims to investigate the practical design guidance and considerations throughout the design process for developing CE-oriented packaging design solutions. Qualitative methods including interviews, workshops and secondary data were adopted to explore the circular packaging design practices which have been proven effective from 9 internationally leading firms. A ‘Design for Circular Packaging (DfCP)’ framework for packaging industry has been developed to guide firms and designers to create effective circular packaging design solutions. Major considerations in the CE packaging concepts, material selection, design process and manufacture are also addressed.

Application of Quality Function Deployment for the Design &amp; Development of Consumer Cosmetic PackagingBottle

The purpose of this research is to be able to provide alternative product design updates that are acceptable to consumers. The method to be used is the Quality Function Deployment (QFD) approach. QFD is a structured product planning and development method, to clearly determine the desired consumer needs and then carry out systematic calculations, ultimately produce products that can satisfy consumers. The results of this study obtained the highest rating value was the technical response of the packaging design with a value of 400.00, then in second place with a value of 162.96 namely the strength of the packaging material, the selection of packaging materials and the quality of packaging.

A review ofpackaging awareness consumers level in terms of material and product information in food safety: The case of Turke

Packaging is an advertising tool that increases sale of products for consumption and helps to present food sources safely to the consumer. Market share of food packaging industry, which plays an important role in product branding, is quite large commercially. Today, the increase in consumer awareness in the field of food quality and safety has also increased selectivity in packaging material and caused product information on packaging to be read more frequently. In this study, approach of consumers in Turkey to product information on food packaging and packaging material selection has been examined. This research across Turkey was carried out with the selection of 40 metropolitan cities representing the country between 2019-2020. In examinations, it has beendetermined that consumers give importance to food packaging in general, packaging selection is made more carefully as education level increases and product information written on packaging is given importance.

Effect of packaging materials on selected quality attributes of cocoyam (Xanthosoma sagittifolium (L.) Schott) flour

Cocoyam (Xanthosoma sagittifolium (L.) Schott) is an important crop which serves as a staple food for a large number of people in developing nations including Nigeria. Its perishability necessitates immediate processing after harvest to obtain products such as chips, flakes and flour with better storage stability. Proper selection of appropriate packaging materials for cocoyam flour is important to maintain the quality attributes during storage and to extend its shelf life. This study, therefore, examined the influence of packaging materials and storage period on the quality of cocoyam flour. Cocoyam flour was produced from fresh, wholesome cormels. The flour samples were stored in three packaging materials (polyethylene terephthalate [PET] bottles, polyethylene bags and woven polypropylene sacks) for six months under ambient conditions. The flour samples were then analyzed at four-week intervals for proximate composition, pH, colour and sensory analysis using standard methods. The results showed that packaging materials and length of storage significantly affected crude fibre and carbohydrate content of cocoyam flour. The moisture content of the flour packed in woven polypropylene decreased to a larger extent due to its higher water vapour permeability. The type of packaging did not significantly affect the crude fat content of the flour throughout the storage period. The PET bottle performed better in retaining the protein and ash content of the flour. Although significant differences were observed in the pH levels and colour of the cocoyam flour samples after storage in the different packaging materials, the type of packaging material did not affect these physicochemical properties. The sensory properties of the cocoyam flour in three packaging materials were found to be within acceptable limits at the end of storage. All the selected packaging materials performed well in retaining the quality attributes of the cocoyam flour throughout the period of storage.

Atomistic insights into the heat conductance across the interfaces between erythritol and different metals: A non-equilibrium molecular dynamics study

The heat conductance across the interface between a phase change material (PCM) and the metal shell is important for thermal design of latent heat storage systems. Non-equilibrium molecular dynamics simulations were carried out in this work to unravel, at the atomistic level, the interfacial heat conductance mechanisms between erythritol (the most promising medium-temperature polyol PCM) and two different metals (i.e., copper and aluminum). The interfacial contact ratio was introduced as a parameter to represent different contact conditions at the interfaces, for example, different surface roughness levels of the metals. It was found that with the increase of interfacial contact ratio, the temperature difference between the erythritol/metal interfaces decreases, whereas the interfacial heat transfer coefficient increases gradually. At the perfect contact condition, i.e., the interfacial contact ratio reaches 100%, the interfacial heat transfer coefficients across the erythritol/Cu and erythritol/Al interfaces were predicted to be 398 ± 26 MW/m2K and 544 ± 11 MW/m2K, respectively. The interfacial heat conductance of erythritol/Al is better than that of erythritol/Cu. The mismatch of atomic spectral density across the interfaces between erythritol and the two metals was analyzed and distinguished. These results could guide the selection of packaging materials and the thermal design of erythritol-based latent heat storage systems.

Methodology selecting packaging materials combined multi‐sensory experience and fuzzy three‐stage network DEA model

AbstractMaterials selection involves thousands of material types and evaluation parameters. Considering multisensory experience for packaging materials selection is an important trend but a difficult duty that involves uncertainty due to the subjectivity of humans. The main aim of this study is to establish a model to determine the consumer sensory experience of packaging materials as a function supporting packaging material selection development. When the consumer interacts before and after opening the packaging, vision and tactility are the foremost sensory feedback types, which are difficult to measure for fuzziness and uncertainty. Thus, given the consumer senses of vision and tactility, this paper addresses the relationship between sensory experience and packaging material properties. This is creatively formulated in three stages from the physical properties and the psycho‐physical to the affective levels. The proposed approach that combines fuzzy theory and three‐stage network data envelopment analysis (DEA) is used to rank 12 toning lotion bottle packaging materials. It is validated that this model allows a clear decision‐making basis for material selection in packaging design, and physiological signal tests provided key data to support material selection. Moreover, it realized the function of predicting physiological signal according to material properties by backpropagation neural network (BPNN).

Effect of Non-Thermal Food Processing Techniques on Selected Packaging Materials

In the last decade both scientific and industrial community focuses on food with the highest nutritional and organoleptic quality, together with appropriate safety. Accordingly, strong efforts have been made in finding appropriate emerging technologies for food processing and packaging. Parallel to this, an enormous effort is also made to decrease the negative impact of synthetic polymers not only on food products (migration issues) but on the entire environment (pollution). The science of packaging is also subjected to changes, resulting in development of novel biomaterials, biodegradable or not, with active, smart, edible and intelligent properties. Combining non-thermal processing with new materials opens completely new interdisciplinary area of interest for both food and material scientists. The aim of this review article is to give an insight in the latest research data about synergies between non-thermal processing technologies and selected packaging materials/concepts.

Discolouration of Potato Tubers Under Retail Light: Cultivar Variations and Effect of Different Packaging Materials for Folva Potatoes Stored at 20 and 6 °C

Light exposure of potatoes induces formation of both chlorophyll (greening) and of toxic glycoalkaloids (GAs). Greening leads to rejection by consumers and thus to food waste and economic loss. The aim of this study was to (1) study light sensitivity with respect to colour changes and GA development for different Norwegian grown potato cultivars stored at 20 °C and (2) evaluate the light protective effect of selected packaging materials on colour development in cv. Folva at 6 °C and 20 °C. Potatoes of seven cultivars were stored under LED illumination for 4 days at 20 °C. Changes in colour were measured during storage by Minolta Chroma meter and by visually assessing the limit for unacceptable change of colour. The tested cultivars became unacceptable at different times (24–60 h) and differed both in absolute colour values and relative changes of values. The levels of total glycoalkaloids in cultivars with and without light exposure did not correspond well to the changes in colour. Potatoes of cultivar Folva were packaged in materials with different light barrier properties, followed by LED illumination for 4 days at 20 °C and 18 days at 6 °C. None of the tested packaging types provided sufficient protection from light. All potatoes at 20 °C were unacceptably green after 2 days in light (16 h/day) while the potatoes at 6 °C were unacceptably green after 9 days. Packaging material for potatoes cv. Folva should aim for a total light transmittance below 0.02 W/m2 to avoid development of green colour during light exposure at 20 °C in grocery stores.

Moisture sorption characteristics and modelling of babool (Acacia nilotica) gum

BackgroundThe study of sorption isotherm is the most important for prediction of shelf life, selection of packaging materials, drying characteristics, etc., of any food and agricultural materials. Gum is hygroscopic in nature, so finding of moisture sorption is crucial. Equilibrium moisture content of babool gum at 30, 40, 50 and 60 °C temperatures under relative humidity ranging from 11 to 95% was determined.ResultsMaximum equilibrium moisture content (EMC) of babool gum (33.6%, db) was recorded with the set of highest relative humidity (92.3%) at lowest temperature (30 °C), and minimum (2.8%, db) was obtained with the set of lowest relative humidity (10.9%) at highest temperature (60 °C) under the experimental conditions. The EMC data were employed in five well-identified sorption models, namely GAB, Iglesias and Chirife, Caurie, Halsey and BET model. GAB model best interpreted the data in a reasonable way as per statistical parameters of goodness of fit. The monolayer moisture content Mo was found to be 8.46 and 7.49 g/100 g at 30 and 60 °C, respectively.ConclusionThe sorption behaviours of babool gum were classified as type-II curves. It was obviously perceived that the isosteric heat decreases with the boost in moisture content.