Packaged Food Products Research Articles

Advancing In Situ Food Monitoring through a Smart Lab-in-a-Package System Demonstrated by the Detection of Salmonella in Whole Chicken.

With food production shifting away from traditional farm-to-table approaches to efficient multistep supply chains, the incidence of food contamination has increased. Consequently, pathogen testing via inefficient culture-based methods has increased, despite its lack of real-time capabilities and need for centralized facilities. While in situ pathogen detection would address these limitations and enable individual product monitoring, accurate detection within unprocessed, packaged food products without user manipulation has proven elusive. Herein, "Lab-in-a-Package" is presented, a platform capable of sampling, concentrating, and detecting target pathogens within closed food packaging, without intervention. This system consists of a newly designed packaging tray and reagent-infused membrane that can be paired universally with diverse pathogen sensors. The inclined food packaging tray maximizes fluid localization onto the sensing interface, while the membrane acts as a reagent-immobilizing matrix and an antifouling barrier for the sensor. The platform is substantiated using a newly discovered Salmonella-responsive nucleic acid probe, which enables hands-free detection of 103 colony forming units (CFU) g-1 target pathogen in a packaged whole chicken. The platform remains effective when contamination is introduced with toolsand surfaces, ensuring widespread efficacy. Its real-world use for in situ detection is simulated using a handheld fluorescence scanner with smartphone connectivity.

Investigating the microbial properties of sodium alginate/chitosan edible film containing red beetroot anthocyanin extract for smart packaging in chicken fillet as a pH indicator

The current trend in the production of smart films involves the use of pH-responsive color indicators derived from natural sources. In line with this trend, the aim of this research is to produce edible films from sodium alginate (A) and chitosan (Ch) incorporating red beet anthocyanin (Ac) extract, and to assess the properties of these films and their use as coatings for chicken fillets. The study employed a factorial design to evaluate the effects of treatments C (control), A25%-ch75% (films consisting of 25% sodium alginate and 75% chitosan), and A25%-ch75%-Ac (films consisting of 25% sodium alginate, 75% chitosan, and red beet anthocyanin). The findings indicate that the inclusion of red beet anthocyanin extract did not result in any discernible differences in the FTIR spectra of the film samples. Analysis of the XRD results revealed that the addition of the extract led to a reduction in the crystal structure of the film. Moreover, SEM results demonstrated that the extract caused alterations in the polymer chains and an increase in the porosity of the film matrix. With regard to the chicken fillet samples coated with the film, over time, there was an increase in microbial analysis (total microorganism count and Staphylococcus aureus coagulase-positive) and chemical properties (pH, peroxide, thiobarbituric acid, and nitrogen compounds) for all samples. However, this trend was significantly lower in the samples coated with the Ac extract (P < 0.05). Texture analysis results revealed that the hardness parameter of all samples decreased over the storage period, while the samples containing the Ac extract demonstrated a significant increase in this parameter (P < 0.05). Additionally, the color changes of the pH sensor corresponded to the anthocyanin structure. Based on the results, the smart film composed of sodium alginate/chitosan incorporating red beet anthocyanin extract has the potential to enhance the quality, prolong the shelf life, and decrease the microbial load of chicken fillet when used as a coating. Furthermore, red beet anthocyanin can serve as a suitable indicator for spoilage changes in packaged food products.

Analisis Penggunaan Bahasa Indonesia pada Kemasan Produk Makanan dan Minuman Ringan

Indonesian is a language that is a unit in the State of Indonesia which is a tool to be able to communicate between people. The purpose of this study is to analyze how errors - both in terms of spelling and from the structure of phrases - are used on food and soft drink product packaging. This study used a descriptive method, namely research conducted by observing something (object of research) and then explaining what was observed. The results of this study indicate that there are still errors in the use of some food and soft drink products. These errors include spelling and inaccuracies in phrase structure. The result of this research is the discovery of several food and soft drink products that still have deviations such as losing phonemes, adding phonemes, and changing phonemes. Deviations at the phonological level on the packaging of food and soft drink products are the main attraction and give a unique impression to consumers.

Factors Affecting the Use and Understanding of Nutrition Labeling on Food Labels among Nepalese Youths

Nutrition labeling, crucial for informing consumers about food content, faces significant gaps in Nepal's regulatory framework. These gaps impact how the nutritional information is understood and used by consumers, contributing to challenges like obesity and chronic diseases in the country. This study aims to uncover the factors affecting the use and understanding of nutrition labeling on food labels among Nepalese youths. Conducted through a cross-sectional approach, this research involved administering a structured questionnaire to 225 participants in June 2023, targeting regular consumers of packaged foods. Data analysis, employing both descriptive and multivariate principal component analysis using SPSS 25, revealed that 24% of respondents always read nutrition labeling on food labels in packed food items. The Principal Component Analysis identified four key factors affecting the use and understanding of nutrition labeling: "perception of the nutritional information", "motivations in dietary decisions", "awareness" and "health priority interest in nutritional attributes". These factors collectively explained over 54% of the variance in the data, as validated by the scree plot and Kaiser Criterion. The study underscores the necessity of initiatives aimed at enhancing the accessibility, clarity, and appeal of nutritional labeling on food labels in packaged food products. Such initiatives are pivotal for policymakers, educators, and marketers striving to encourage healthier dietary practices among Nepalese youths.

SOSIALISASI BAHAYA PENGGUNAAN PLASTIK SEBAGAI WADAH MAKANAN DAN MINUMAN TERHADAP KESEHATAN MASYARAKAT DI DASAWISMA MERPATI DESA SIDODADI

Plastic containers are an alternative choice for the most widely used people as food and beverage packaging. According to research, the use of plastic that does not meet the requirements will cause various health problems, because it can trigger cancer and damage to tissues in the human body (carcinogenic). The lack of public knowledge about the dangers of plastic as a food container and the use of inappropriate plastic is a factor in the use of plastic which is sometimes not in accordance with its designation. For this reason, socialization and education are needed to know about the main types of plastic. This service was held at Dasawisma Merpati, Sidodadi Village, attended by 36 Dasawisma members. The community service program for outreach and education on the dangers of plastic for food and beverage containers is well implemented. This is evidenced by the participation of Dasawisma members and their understanding of the material. It was concluded that this educational program effectively modifies participants' attitudes and knowledge regarding the risks of using plastics in the processing and packaging of food and beverage products.

Potensi Ekstrak Kulit Daun Lidah Buaya sebagai Bahan Antibakteri pada Active Film Berbasis Pektin

Edible film is a thin layer made of materials that can be consumed, protect from moisture and gas, and extend the shelf life of food products. The criteria for the materials for edible films are able to withstand gas and water permeation, colorless, do not cause changes in the characteristics of the packaged food products, and are safe for consumption. One of the ingredients that can be added to edible film is Aloe vera skin. The study aimed to determine the effect of increasing the aloe vera leaf extract concentration and producing an antibacterial edible film with the appropriate mechanical and antibacterial inhibitory properties. The study used a completely randomized design. Observations of film’s characteristics included mechanical and physical properties i.e., tensile strength, elongation, modulus of elasticity, water vapor transmission rate, thickness, CIE color values, and the inhibition activity of bacterial growth. The obtained data were analyzed using analysis of variance (ANOVA), and if there was a significant difference, Duncan’s Multiple Range Test was applied. The best edible film was obtained by adding aloe vera skin extract at a concentration of 4 times the Minimum Inhibitory Concentration (MIC). This film had a tensile strength of 0.878 MPa, elongation of 75.56%, modulus of elasticity of 1.16 MPa, thickness of 0.153 mm, Water Vapour Transmission Rate (WVTR) of 22.53 g/(m2.day), inhibition activity of 31.85 mm, and color value CIE ∆L* = 18.61, ∆a* = 0.98, ∆b* = 29.57, ∆E* = 38.63, ∆C*= 33.59, and ∆H* = -87.23 with the white plate color of chromameter used as a standard.

Revalorization of Coffee Residues: Advances in the Development of Eco-Friendly Biobased Potential Food Packaging.

One of the main limitations in the creation of bioplastics is their large-scale development, referred to as the industrial-scale processing of plastics. For this reason, bioplastic engineering emerges as one of the main objectives of researchers, who are attempting to create not only more environmentally friendly but also sustainable, low-cost, and less polluting materials. This review presents the advances in the development of biodegradable and compostable films/containers using eco-friendly components of by-products of the coffee industry, such as coffee flour (CF), coffee mucilage (CM), coffee husks (CH), coffee silverskin (CS), and spent coffee grounds (SCGs), and a brief review of the common industrial processing techniques for the production of food packaging, including extrusion, compression molding, injection molding, and laboratory-scale techniques such as solvent casting. Finally, this review presents various advances in the area that can be scalable or applicable to different products using by-products generated from the coffee industry, taking into account the limitations and drawbacks of using a biomaterial.

Identifying, Quantifying, and Recovering a Sorbitol-Type Petrochemical Additive in Industrial Wastewater and Its Subsequent Application in a Polymeric Matrix as a Nucleating Agent

Currently, polypropylene (PP) is highlighted using sorbitol-based clarifying agents since these agents are high quality, low cost, and work as a barrier against moisture, which makes PP ideal for packaging food, beverages, and medical products, among others. The use of analytical methods capable of recovering these additives in wastewater streams and then reusing them in the PP clarification stage represents an innovative methodology that makes a substantial contribution to the circular economy of the PP production industry. In this study, a method of extraction and recovery of the Millad NX 8000 was developed. The additive was recovered using GC-MS and extracted with an activated carbon column plus glass fiber, using an injection molded sample, obtaining a recovery rate greater than 96%. TGA, DSC, and FTIR were used to evaluate the recovered additive’s glass transitions and purity. The thermal degradation of the recovered additive was found to be between 340 and 420 °C, with a melting temperature of 246 °C, adopting the same behavior as the pure additive. In FTIR, the characteristic absorption peak of Millad NX 8000 was observed at 1073 cm−1, which indicates the purity of the extracted compound. Therefore, this work develops a new additive recovery methodology with high purity to regulate the crystallization behavior and of PP.

Changes in sodium levels in Australian packaged foods between 2014 and 2019: an interrupted time series analysis of the impact of the Victorian Salt Reduction Partnership’s media advocacy strategy

BackgroundThe Victorian Salt Reduction Partnership (VSRP) implemented a media advocacy strategy (intervention) to stimulate food manufacturers to reduce sodium levels across targeted Australian packaged foods between 2017 and 2019. This study assessed changes in sodium levels of targeted and non-targeted packaged foods during the intervention (2017 to 2019) compared to before the intervention (2014 to 2016) in Australia.MethodsAnnually collected branded-food composition data from 2014 to 2019 were used. Interrupted time series analyses was conducted to compare the trend in sodium levels in packaged foods during the intervention (2017–2019) to the trend in the pre-intervention period (2014–2016). The difference between these trends was derived to estimate the effect of the intervention.ResultsA total of 90,807 products were included in the analysis, of which 14,743 were targeted by the intervention. The difference in before and during intervention trends between targeted and non-targeted food categories was 2.59 mg/100 g (95% CI: -13.88 to 19.06). There was a difference in the pre-intervention slope (2014, 2015, 2016) and intervention slope (2017, 2018, 2019) for four of 17 targeted food categories. There was a decrease in sodium levels (mg/100 g) in one food category: frozen ready meals (-13.47; 95% CI: -25.40 to -1.53), and an increase in three categories: flat bread (20.46; 95% CI: 9.11 to 31.81), plain dry biscuits (24.53; 95% CI: 5.87 to 43.19), and bacon (44.54; 95% CI: 6.36 to 82.72). For the other 13 targeted categories, the difference in slopes crossed the line of null effect.ConclusionsThe VSRP’s media advocacy strategy did not result in a meaningful reduction in sodium levels of targeted packaged food products during the intervention years compared to trends in sodium levels before the intervention. Our study suggests media advocacy activities highlighting the differences in sodium levels in packaged food products and industry meetings alone are not sufficient to lower average sodium levels in packaged foods in the absence of government leadership and measurable sodium targets.

Food Additives in Ultra-Processed Packaged Foods: An Examination of US Household Grocery Store Purchases.

Food additives have been used mainly in the past century to perform specific functions in foods. Some types of food additives have been linked to adverse health outcomes, yet there is little research examining food additives in the US food supply. To examine the proportion of products purchased by US households containing four common technical food additives using time-specific food composition data and examine whether purchases have changed over time. Nielsen Homescan Consumer Panels, 2001 and2019. The proportion of packaged food products containing common types of food additives purchased by US households was determined overall and by food category. Differences were examined using Student t test; P value < 0.001 was considered significant. Between 2001 and 2019, the proportion of food products purchased by US households that contained additives increased from 49.6% to 59.5% (P < 0.001). The proportion of carbonated soft drinks purchased containing flavors decreased, with a subsequent increase in purchases containing nonnutritive sweeteners. Baby foods showed a 20% increase in the proportion of purchases containing additives and >15% increase in the proportion of purchases containing three or more additives. There is convincing evidence that US household purchases of common types of technical food additives are increasing. Despite some positive changes such as a decrease in the use of added flavors in carbonated soft drinks, across most food categories an increase in purchases of all types of products containing additives was observed. In particular the finding that purchases of baby food products containing additives have increased substantially is crucial in informing future research in this area and warrants further investigation.

The Impact of Modern Business Disruption on Heritage Brands: A Resiliency Model for the Packaged Food Product Industry

Heritage Brands of packaged food products have been used as a superficial and ambiguous marketing promotions moniker. The study first tested consumer insights in successfully identifying heritage brands from non-heritage brands to formally establish the parameters and specific advantages of heritage brands. Second is the measure of heritage brands' strength in comparison to non-heritage brands under the light Main Brand Themes of Kevin Lane Keller, namely a) Brand Pleasure and Pain, b) Loyalty and Attachment, c) Relevance and Distinctiveness all against the backdrop of Modern Business Disruptions as the mediating variables. The study employed mixed methods using Grounded theory as a validating instrument necessary to create a list of actual and verified heritage brands under established parameters. Then it used Structural Equation Modelling (SEM) to test and evaluate the main brand themes relative to the heritage brands and modern business disruption. The respondents of the study were 256 individuals aged 21 years and above and currently residing in 16 cities and a lone municipality of Metro Manila. Results show that eleven (11) heritage brands are firmly identified from other categories of Packaged Food Product brands in the market. Likewise, through SEM, heritage brands faired significantly better than non-heritage brands for Brand Pleasure and Pain with a t-statistic of 3.0762, for Loyalty and Attachment with a t-statistic of 4.277, and finally, for Relevance and Distinctiveness with a t-statistic of 10.473. Based on the insights gathered, there is an observed consumer insight consensus towards the ability of heritage brands to retain their preferential status and immunity from modern business disruption in terms of main brand themes, which would otherwise decrease consumer adhesion. Keywords: Heritage Brand, Modern Business Disruption, Packaged Food Product, Brand Resilience, Main Brand Themes

TECHNOLOGY OF HYBRID MODIFICATION WITH HUMIC ACIDS OF BROWN COAL HYDROXYPROPYLMETHYL CELLULOSE FILMS

The peculiarities of the technology of hybrid modification of lignite humic acids of biodegradable films based on hydroxypropylmethylcellulose are considered. As a result of the conducted research, hybrid biodegradable films with antibacterial properties were obtained for the first time. Hydroxypropylmethylcellulose of the Walocel brand was used for the production of biodegradable films, and citric acid (99.88%) according to GOST 3652 is used as a catalyst for crosslinking biodegradable polymer films. As part of the research, the hybrid structures of hydroxypropylmethylcellulose modified with different types of humic acids were actually determined by IR spectroscopy. As a result of the study, the regularities of changes in the time of appearance of mold of films within the framework of the technology of hybrid modification with lignite humic acids were established. It was also established that the technology of hybrid modification of hydroxypropylmethylcellulose films with humic acids of lignite and giving them antibacterial properties allows to preserve the properties of biodegradation. It was established that the technology of hybrid modification of hydroxypropylmethylcellulose with lignite humic acids of biodegradable hydroxypropylmethylcellulose films with different types of humic acids, while giving them antibacterial properties, allows the biodegradation of films based on them to be at least 91% within 6 months with an optimal humic acid content of 10% by mass. Biodegradable films with bactericidal properties based on hydroxypropylmethylcellulose, obtained according to the technology of hybrid modification with humic acids of lignite, in terms of their operational characteristics, are superior to known similar biodegradable films based on natural biopolymers and can be recommended for the manufacture of packaging of dry food products (bread, cereals, nuts, etc.) with an extended storage period.

Nanoemulsion-based active packaging for food products

Recently, there has been an increasing trend in the food and pharmaceutical industries towards using nanotechnological approaches to drug delivery and active packaging (edible coatings and films). In the food sector, nanoemulsions are the most promising technology for delivering active components and improving the barrier, mechanical, and biological properties of packaging to ensure the safety and quality of food products, as well as extend their shelf life.&#x0D; For this review, we used several databases (Google Scholar, Science Direct, PubMed, Web of Science, Scopus, Research Gate, etc.) to collect information about nanoemulsions and their role in edible packaging. &#x0D; We searched for articles published between 2015 and 2022 and described different scientific approaches to developing active packaging systems based on nanoemulsions, as well as their high-energy and low-energy synthesis methods. We also reviewed the uses of different types of essential oil-based nanoemulsions in the packaging of food products to prolong their shelf life and ensure safety. Non-migratory active packaging and active-release packaging systems were also discussed, as well as their advantages and disadvantages.

MIL-100(Fe)-Based Composite Films for Food Packaging.

A biocompatible metal-organic framework MIL-100(Fe) loaded with the active compounds of tea tree essential oil was used to produce composite films based on κ-carrageenan and hydroxypropyl methylcellulose with the uniform distribution of the particles of this filler. The composite films featured great UV-blocking properties, good water vapor permeability, and modest antibacterial activity against both Gram-negative and Gram-positive bacteria. The use of metal-organic frameworks as containers of hydrophobic molecules of natural active compounds makes the composites made from naturally occurring hydrocolloids attractive materials for active packaging of food products.

Effects of molecular weight of polyethylene glycol on the moisture-absorption capacity and morphology of the channeling structure in desiccant composite

Moisture removal inside the packaging of food and pharmaceutical products prevents their deterioration during storage. Therefore, the preparation of desiccants derived from moisture-absorbing materials is important. Herein, desiccant composites with channeling morphologies in the polypropylene (PP) matrix are prepared using polyethylene glycol (PEG) with different molecular weights (Mw) and molecular sieves (MS). The effects of the Mw on the formation, morphology, and stability of the channeling structure are investigated. All composites exhibit microphase separation morphology caused by the channeling structure. Accordingly, the PEG with an Mw of 8000 allows uniform microphase separation in the composite matrix owing to the higher chemical compatibility with MS in the formation of the channeling structure, thus inducing significant moisture absorption. Therefore, these composites can be used to introduce novel desiccant packaging in the food and pharmaceutical industries.

Incorporation of Bifidobacterium breve in sodium caseinate‐edible film: Physicochemical properties, viability, and antibacterial activity

AbstractThe addition of probiotic bacteria creates added value to food products wrapped with edible film. Hence, this study aimed to develop sodium caseinate (NaCas) edible film containing Bifidobacterium breve. The edible film was prepared by using different NaCas concentrations (2%–6% wt/vol), glycerol, and B. breve suspension (1% vol/vol). The edible film without probiotics was used as a control film. The optimized 3% (wt/vol) NaCas‐B. breve edible film had a viable cell count of 7.07 log10 CFU/g, thickness of 0.16 mm, 63.50% water solubility, 14.04% moisture content, the color difference (ΔE) &lt;2.59, 3.31 mPa tensile strength, 35.73% elongation at break, and 0.10 mPa Young's modulus. Furthermore, the NaCas‐B. breve edible film had also shown inhibition against Escherichia coli, Klebsiella pneumoniae, and Salmonella enterica. The desirable physicochemical properties, high viability, and antibacterial properties of 3% (wt/vol) NaCas‐B. breve edible films may enable their future use as bioactive packaging for food products.

Supply Chain Monitoring and Authentication Using Blockchain

Abstract: The Frozen Food industry produces and supplies packaged food products that are to be delivered at a particular freezing-points, therefore it is important that they are supplied in such an environment where they do not get damaged. To achieve this, continuous tracking of the shipped product must be monitored in a freezing environment where temperature and also humidity are maintained called supply chain management. During transportation of the packaged food, there may be a chance of getting damaged food like fluctuations in the temperature maintenance might cause food to be rotten. And there is a chance of leakage of canned goods or bulge at the ends which indicates the unhealthy and unhygienic condition of the packaged food. Quick Response (QR) codes provide a robust technique to fight the practice of counterfeiting the food products. Counterfeit food products are detected using a QR code scanner, where a QR code of the packaged good is linked to a Blockchain. And this system may be used to store shipped product details and generated unique code of that product as blocks in the database. So, we aim at two important aspects, firstly on continuous monitoring of supply chain and then on fake product detection which is done using Blockchain.

SCADA Sistem Pengisian dan Pengepakan Kemasan Multigrain Rice Berisi 2-3 Macam Biji-bijian

The process of packing food products manually raises many problems, including inefficiency, quality of hygiene, changing the composition according to market demand, and monitoring, that are difficult to do remotely in real-time. This research builds SCADA for filling and packing Multi-grain rice packages containing 2-3 kinds of grains.The composition of the grain be filled in the package through the HMI. The conveyor moves to carry the packing bags and stops at each grain container. The rotary vane feeder of the container will rotate so that the packaging bag will be filled with grains and then glued together. The position of the packaging bag is detected by 3 pairs of photosensors. The actuator control uses a Schneider M221 PLC via ethernet port. The communication system between the I/O devices and the PLC uses a cable, while the communication between the PLC and the HMI is via the internet network.The system is capable of filling the material according to the desired composition, sealing, and packing to the number of packages. HMI feeds composition input to the system, displays animations correctly, raises an alarm when the material in the tub is running low, and record production as a daily report.

Pemberdayaan Lanjut Usia Melalui Inovasi Gerakan Lansia Produktif

Elderly is an age that will naturally experience changes and declines physically, mentally, socially and economically. In old age a person will experience changes in physical aspects. Jorong Beringin Sakti is a jorong in the high Taratak village in Dharmasraya Regency with a population of 5,079 people with ± 550 elderly people or 10.83% of the total population. The purpose of this study was to determine the implementation of the GL-Pro Sasabesa Innovation. This research method is a qualitative type using an inductive approach, the authors receive data through interviews, observation, and recording. Research on empowering the elderly through GL-Pro Sasabesa Innovation is well implemented. The results of the study show that with the existence of new elderly MSMEs, including packaged herbal powders and packaged food products that are marketed in traditional markets, exhibitions, dekranasda and other events as well as receiving orders for handicrafts, the elderly who previously had no income become elderly who productive with an average income of IDR 200,000 per month. The process of establishing an Elderly School in Dharmasraya Regency is an innovation activity from the Elderly Friendly Village that has existed since the beginning of 2020 in Dharmasraya Regency.

Study on Consumer Attitude towards Instant Food Products with Specific Reference to Instant Noodles

This study focuses on Consumer attitude towards Instant Food Products with specific preference to Instant Noodles. More healthy variations of noodles with the use of veggies, Atta, and oats are actually additionally available in the market. There is fierce competition among Instant Noodles brands to capture the market. Noodles are not only consumed by a particular segment but by consumers across all segments. The highlight of this research paper is to find out how often, how much and what sort of Noodles do consumers consume. A review of available research literature indicates that the most important source of information is Television advertisement and then comes the display in retail outlets. My research findings imply that with the creation of numerous products, which are different in terms of recent flavours, healthful elements, and packaging the businesses have upped their game in being progressive, innovative and relevant. Gen Z (10-25 yrs) is amongst the biggest customer base and with the population growing every day, and an increase in the working-class customers are driving the consumption of packaged food products, such as instant noodles, in India.