Package Research Articles

Bisphenol A (BPA) is a synthetic estrogen widely used in the manufacture of food packaging materials, raising concerns due to its potential migration into food products. This study aims to determine BPA levels in pasteurized milk marketed in Algeria, using an easy-to-handle and efficient liquid–liquid extraction method coupled with liquid chromatography and fluorescence detection. A total of 30 pasteurized milk samples packaged in plastic were analyzed. The method validation demonstrated excellent linearity, with a limit of detection of 3.76 µg/L and a limit of quantification of 11.40 µg/L. Among the analyzed samples, 17 contained detectable BPA levels, ranging from not detectable to 24.07 µg/L, with an average concentration of 3.77 ± 5.77 µg/L, compliant with European regulation. The health risk assessment, based on estimated chronic daily intake and hazard index, indicated no significant risk associated with BPA exposure through milk consumption in the studied population. Additionally, the estrogenic equivalence of BPA in milk was 6.032 × 10−5 µgE2/L, confirming a low estrogenic activity.

A polysaccharide smart packaging materials: Anthocyanin microcapsules synergized with nanosilver co-filled gellan gum/sodium alginate film for monitoring chilled mutton freshness.

Bioactive nanoliposome-encapsulated chicken collagen hydrolysate integrated into gelatin-alginate films for antioxidant and antimicrobial meat packaging.

The utilization of nanotechnology in developing novel packaging components has grown significantly in recent years, and it is anticipated to have a significant influence on the food industry shortly. It offers to produce food packaging with improved qualities that will assist food goods in lasting longer on the shelf. The present article comprehensively discusses the nanoparticles commonly used in food packaging, the significant changes they bring to the qualities of the material, and the commercially available packaging materials based on nanotechnology. This review primarily focuses on using nanotechnologies in food processing and packaging, explicitly examining their impact on food quality and safety. To comprehend the function of enhanced, active, and antimicrobial packaging in food packaging. The utilization of nanotechnology in food products has experienced a significant surge in popularity in both developed and developing nations. The review was obtained from searches conducted on academic databases such as Sci-Hub, Google Scholar, PubMed, etc. Collected data from many sources has been compiled and presented here to facilitate further research on the application of nanotechnology in food packaging. In the current review, we also discussed the different organic and inorganic nanomaterials. The article also discusses consumer health and safety concerns, highlighting the significance of thorough safety assessments and clear communication. Nanotechnology has numerous uses in diverse areas of food technology. This analysis examines the potential of nanotechnology to improve the quality and safety of packaged food. Nanotechnology in food packaging is highly encouraging, providing substantial advantages in terms of food preservation, safety, and sustainability. This paper offers a thorough examination of present trends, technological progress, and future predictions to provide a full understanding of how nanotechnology can fundamentally transform food packaging. This transformation will enable the development of creative, environmentally friendly, and more secure food systems.

Preparation of gellan gum-based layer-by-layer assembled indicator films with flame retardant, hydrophobic, and antimicrobial properties for freshness monitoring of chicken breast meat.

Reinforcement of chitosan/ polyvinyl alcohol film by quercetin self-assembled nanocrystals for fresh meat preservation.

Preparation of starch/pectin packaging films adding cedarwood essential oil and application in giant tiger prawn preservation.

Development of novel sustainable lignin nanoparticles-caseinate nanocomposite films with properties for application as food packaging materials

Controlled-release packaging (CRP) represents a frontier in food preservation, enabling the targeted and sustained delivery of active agents to extend shelf life, enhance food safety, and reduce waste. Diverging from previous efforts, this review provides a critical examination of fundamental release mechanisms (diffusion, swelling, and biodegradation), emphasizing release kinetics and their links to functional outcomes in real foods, an aspect often overlooked. Recent breakthroughs in stimuli-responsive packaging materials, such as temperature, pH, humidity, enzyme, and externally triggered (light, electric, and magnetic) systems, are systematically summarized. Special attention is given to design strategies, smart sensing integration, and mathematical modeling of release behavior. Furthermore, this review uniquely bridges the gap between laboratory research and industrial implementation by addressing translational challenges, including regulatory hurdles, environmental sustainability, and consumer acceptance. By combining a mechanism-driven perspective with a sustainability framework, this work offers original insights and outlines future research directions to accelerate the development of intelligent, eco-friendly, and industry-ready CRP technologies.

Mesoporous hollow silica with controlled particle size for optimizing dielectric properties and coefficient of thermal expansion of polyimide packaging materials

Enhancing the antibacterial and antioxidant activities of chitosan/sodium alginate double-layer film by Pickering emulsion containing tea tree essential oil for food preservation.

A review on surface and interface engineering of nanocellulose and its application in smart packaging.

Polybutylene succinate/fractionated nano lignin@Ag composite films with tunable functions for active food packaging.

ABSTRACT This study investigates the removal of low-concentration iodine vapor from air using aqueous sodium hydroxide ( NaOH ) in a laboratory-scale packed column, employing both experimental and modelling approaches. Experiments were conducted to determine the overall volumetric mass transfer coefficient ( K G a eff ) and assess the influence of gas flow rate, liquid flow rate, NaOH concentration, and packing type. Results showed that K G a eff and the effective interfacial area were strongly dependent on the gas-phase Reynolds number ( R e G ), while liquid-phase parameters had minimal impact under most conditions. However, at high gas Reynolds numbers and low NaOH concentrations, the liquid flow rate progressively affected K G a eff , indicating a transition in the controlling mass transfer regime. A correlation for K G a eff was developed and integrated into a one-dimensional finite difference solver to simulate the absorption process. The predicted outlet iodine concentrations agreed with experimental results, with deviations within 10%. Phase resistance analysis revealed a shift from gas-phase-controlled to mixed gas-liquid controlled mass transfer at R e G ≥ 25 and [ OH ] ≤ 0.25 M. Additionally, porosity was found to inversely affect K G a eff , underscoring the importance of selecting packing materials that minimize gas-phase resistance. These findings highlight the critical role of gas-phase hydrodynamics and hydroxide concentration in optimizing iodine removal. The insights gained are valuable for the design and operation of caustic scrubbers intended to control radioactive iodine emissions in nuclear and radiochemical facilities.

Optimizing blister packaging design for solid-form pharmaceuticals

Microlenses on photonic integrated circuits enable flexible packaging and optical isolator integration

Evaluation and characterization of different extraction methods for obtaining extractable and leachable materials from rubber stopper systems used in pharmaceutical products.

Abstract: This final project proposal is entitled "Designing Packaging for Coconut Sagon Cake as a Medium for Preserving Javanese Culinary Culture." This project aims to preserve the culinary heritage of Central Java, which is characterized by its distinctive flavors and significant cultural value. However, the lack of innovation in packaging design has led to limited product appeal, particularly in modern markets.In response to this issue, this research seeks to develop coconut sagon cake packaging that not only serves as a protective medium for the product but also functions as an effective promotional and educational tool.Based on these considerations, the proposed design will encompass unit packaging, inner box packaging, master box packaging, and special/thematic packaging. Through this initiative, it is expected that the packaging design will contribute to the preservation of traditional culinary heritage, enhance the product's brand identity, and increase public interest in locally produced . Keywords: packaging design, coconut sagon cake, promotion, education, traditional cuisine.

Fossil fuels are currently the primary source for plastic production, with global production exceeding 400 million tons annually. The food sector remains the dominant application, particularly in the production of single-use packaging. Commonly used packaging is primarily made from PE, PP, PS, and PET. The versatility of these materials stems from their lightweight, functionality, and ability to extend the shelf life of food products. Unfortunately, constantly growing consumption generates vast amounts of difficult-to-degrade waste, which in the natural environment constantly fragments, generating hazardous microplastics (MPs). MPs readily spread throughout the biosphere and are now commonly detected in the digestive tracts of humans and animals. Current scientific reports indicate their potential contribution to the pathogenesis of numerous diseases such as inflammatory bowel disease, diabetes, obesity, allergic reactions, and cancer. This link is believed to result from mechanisms involving physical toxicity, exposure to chemical substances, and microbiological interactions. The MP problem is global in nature and encompasses the entire life cycle of plastics, from production to accumulation in living organisms. This review aims to provide an up-to-date and comprehensive overview of the toxicological and environmental issues related to MPs, addressing the current research gaps and emphasizing their increasing relevance to human health.

The need for new strategies to reduce the susceptibility of polymeric materials to bacterial colonization is growing, especially with the emergence of drug-resistant bacterial strains. Antimicrobial agents used to modify polymers should not only be effective against microorganisms in both planktonic and biofilm states but also be safe and environmentally friendly. Phytochemicals, which are components of essential oils, may be a suitable choice to help combat microbial resistance to antibiotics. Furthermore, they meet the requirements of green chemistry. Essential oils synthesized by plants as secondary metabolites are capable of combating both Gram-positive and Gram-negative bacteria by disrupting lipid bilayers, affecting efflux pumps, compromising the integrity of bacterial cell membranes, and inhibiting the quorum-sensing system. They are also effective as adjuvants in antibiotic therapies. In this review, we outline the mechanism of action of various essential oil components that resulted in enhanced eradication of planktonic bacteria and biofilms. We summarize the use of these antimicrobial agents in macromolecular systems (nanovessels, fibers, nanocomposites, and blends) and provide an overview of the relationship between the chemical structure of phytochemicals and their antimicrobial activity, as well as their influence on the properties of polymeric systems, with a special focus on green active packaging materials.