Packaged Food Products Research Articles

POTATO STARCH AND OTHER BIOPOLYMERS AS AN ALTERNATIVE TO PLASTICS – LEGAL REGULATIONS, OPPORTUNITIES AND CHALLENGES FOR THE PACKAGING INDUSTRY

Background: Food packaging plays a crucial role throughout the product life-cycle, serving protec tive, informational and marketing functions. It should be durable, functional, safe and cost-effective. Non biodegradable synthetic materials, primarily derived from petroleum, dominate the global production of food packaging. In recent years, intensive research has been focused on the development and improvement of both biodegradable and non-biodegradable packaging made from polymers derived from renewable resources. These so-called bioplastics exhibit properties similar to synthetic materials, but offer additional benefits, including improved functionality and compostability. Starch which is used particularly as a base for producing edible films and thermoplastic starch (TPS) appears particularly promising in this regard. Results and Conclusions: The aim of the study was to discuss the latest legal regulations regarding packaging and the management of packaging waste in Poland and Europe. An overview of previous re search achievements was presented concerning the development of new, competitive materials for packag ing derived from renewable resources, with a specific focus on starch as a promising substrate for innova tive biopackaging. The limitations arising from the use of natural polymers as substitutes for synthetic materials were also discussed, along with potential challenges for the packaging industry. Attempts to produce innovative multilayer materials, composites with polyolefins, materials with nanostructures, active and intelligent packaging and packaging based on waste products from food industry were outlined. Based on literature reports, it can be concluded that bioplastics derived from renewable polymers offer an interesting alternative to traditional synthetic packaging, with starch being a promising substrate for the production of edible films and composite materials.

What drives the reduction in sodium intake? Evidence from scanner data

Some evidence suggests that sodium intake in the United States has been declining, but little is known about the driving forces behind this trend. We construct detailed, barcode-level information on the near-universe of packaged food products to isolate and quantify the role that product reformulation, vis-à-vis consumer purchasing behavior, has played in this decline. We find that product reformulation has been a driving force in the decline. Consumers, on the contrary, have gravitated towards saltier products. We provide analyses across socioeconomic and demographic groups and find that disparities in diet quality have exacerbated over time. We discuss the implications of our findings for effective diet improvement policies.

Trends (2014-2018) in the healthiness of packaged food purchases of Australian consumers before and after the introduction of voluntary Health Star Rating nutrition labels.

To evaluate the trends in the healthiness of packaged food purchases of Australian consumers before and after the introduction of the Health Star Rating (HSR) nutrition labels. Panel data analysis and difference-in-differences analysis. The Australian Government endorsed HSR nutrition labels for voluntary implementation on packaged foods in June 2014. We analyse the packaged food purchases of households across all major supermarkets before (January 2014 to June 2014) and after (June 2014-Dec 2018) the introduction of HSR. 6284 members of a panel of households across Australia reporting their grocery purchases to a market research company (Nielsen Homescan panel). The healthiness of household food purchases exhibited a U-shaped trend - decreasing from 2014 to 2017, and then increasing from 2018, corresponding to the time when a higher proportion of products were HSR-labelled. Households that purchased a higher proportion of HSR-labelled products had healthier household purchases overall. Further, the healthiness of households' category-specific food purchases was positively associated with the proportion of HSR-labelled products in categories where HSR was adopted, relative to control categories where HSR was not adopted. In Australia, once a substantial number of packaged food products adopted the voluntary HSR summary indicator, we observed an increasing trend in the healthiness of household food purchases. Widespread adoption of a nutrition summary indicator, such as HSR, on packaged food is likely to be beneficial for population health.

Reducing Carbon Footprint of PET Films for Food Packaging Products Through Minimizing Solvent Consumptions

Reducing Carbon Footprint of PET Films for Food Packaging Products Through Minimizing Solvent Consumptions

Onion peel extract as milk freshness indicator in biopolymer-based intelligent packaging films

Intelligent food packaging is used to monitor quality / freshness of packaged food product, and to communicate them to consumers. Natural color-based pH indicators can be effective agents in biopolymer-based intelligent packaging systems. In this study, gelatin and sodium alginate-based sustainable intelligent packaging films incorporated with onion peel extract (OPE) as the pH indicator were fabricated for monitoring and indicating milk freshness. Effects of incorporation of OPE on moisture content, solubility, swelling, transparency, antioxidant activity, and total phenolic contents of the fabricated films were also evaluated. The developed films were characterized using Fourier transform infrared (FTIR), field emission scanning electron microscopy (FESEM), and their color changes due to pH sensitivity were measured. The fabricated intelligent films / labels were tested against milk at different pH of 6.5, 6, 5.5, 5, 4.5, 4, and 3.5, and the discernible color changes were measured. The developed intelligent films / labels showed significant change in their color with change in pH of the milk samples. Thus, the films can be used as sustainable alternative, as freshness indicator for packaged milk.

Customer expectations regarding packaging of food products in e-commerce in Hungary

The aim of the study is to highlight on the negative ecological impacts caused by online commerce, which are directly proportional to the increasing number of orders. The previously thriving e-commerce sector saw further strengthening from 2020 onwards due to responses to the COVID-19 pandemic. However, this growth also brought about numerous negative externalities, as customers ordered from various retailers, deliveries were handled by different couriers, and supply chains often spanned multiple continents. This also meant that logistical processes imposed significant burdens on the environment, including shipping and the strain caused by packaging materials. Simultaneously, the number of consumers who expect 'green solutions' from service providers has increased. They take this into consideration during their purchases and are even willing to pay more for a product or service that demonstrates sustainability efforts. The study presents the challenges posed by packaging materials in the field of e-commerce. Through the analysis of the available questionnaire, we can gain insights into whether expectations regarding eco-friendly packaging solutions correlate with consumers' educational background, income level, place of residence, age, and gender.

Tinjauan Yuridis Terhadap Perlindungan Konsumen Atas Beredarnya Makanan Kadaluarsa

Regulations governing consumer rights should be able to protect consumers from abuse by business actors. Information for consumers is very important, because if inadequate information is conveyed to consumers, it is also a product defect known as defective instructions or inadequate information in order to avoid losses due to errors in consuming existing products. This right can also be linked to the right to comfort, security and safety for consumers of goods or services, especially regarding expired packaged food products. Information which is one of the consumer's rights is related to several things, including the benefits of using the product, side effects of using the product, expiry date, the contents of the product, and the identity of the manufacturer of the product. This information can be conveyed verbally or in writing, either by including it on the label attached to the product packaging, or through advertisements delivered by the manufacturer, both through print and electronic media.

UV- shielding and antioxidant properties of chitosan film impregnated with Acacia catechu modified with calcium carbonate for food packaging

Acacia catechu contains polyphenolic compounds such as catechin and tannins, which exhibit antioxidant and antimicrobial properties that have the potential to be used in food packaging applications. In this study, chitosan-based (CH) antioxidant films were developed with the incorporation of calcium carbonate (CC) and Acacia catechu (CT). The films were fabricated by the solvent-casting method, and the effects of the different concentrations of Acacia catechu were analyzed. The physicomechanical, antioxidant, and UV shielding properties of the films were determined. The addition of Acacia catechu and calcium carbonate has significantly increased the tensile from 2.30 MPa to 4.95 MPa, respectively, for neat CH and CH/CC/CT-4 film. At the same time, there is a reduction in the elongation at break from 26.75 % in neat CH film to 12.11 % in CH/CC/CT-4 film. The CH/CC/CT-4 film has shown the highest ferric-reducing antioxidant power (FRAP) of 0.440 mg Trolox/g dried weight of the film and 2,2 diphenyl picrylhydrazyl (DPPH) radical scavenging activity of 93.05 %. The UV transmittance of CH/CC/CT-4 film was 0.46 %, the lowest compared to the rest of the fabricated films. These active properties depict that CH/CC/CT-4 film has the potential to be utilized for the packaging of light and oxygen-sensitive food products.

Active antioxidant and aromatic films blended with persimmon (Diospyros kaki L.) and orange peel flour (Citrus sinensis) as sustainable packaging

AbstractActive antioxidant and aromatic films based on persimmon (Diospyros kaki L.) cultivated according to agroecological precepts with orange peel flour (Citrus sinensis) and glycerol addition were developed by casting technique and characterized. The films were largely red and yellow appearance color, indicating a natural tendency to maintain the color of the persimmon pulp ripe. Scanning electron microscopy revealed a homogeneous and compact structure of the films, which obtained a rougher texture with the addition of glycerol. The addition of orange peel flour to the film‐forming solution proportionally increased the total phenolic content and antioxidant capacity of the persimmon puree films. Volatile compounds belonging to different chemical classes were identified, including limonene, β‐ionone, linolenic acid, palmitic acid, and vaccenic acid, which influence the overall aroma, as they were detected above their odor thresholds, and the functional properties of these films. Furthermore, the thermogravimetric analysis showed two important degradation steps related to glycerol and pectin (130–230°C) and decomposition of the polymer structure (above 300°C), guaranteeing the processability of the raw materials under conditions of higher temperatures than those normally used in industrial food packaging products in a circular economy context. This study indicates the potential for formation of persimmon‐based films incorporated into orange peel flour as active antioxidant films for use in drinks and tea bags as a flavoring or as intermediate layers used between slices of cheese, avoiding direct contact with food, facilitating its separation, as some application examples.Highlights Persimmon and orange peel flour films were developed by casting. Antioxidant and sensorial properties of blended films were evaluated. Volatile compounds were identified, including limonene and vaccenic acid. Circular economy principles were used to avoid postharvest fruit losses.

Effect of alkaline pH values on physical and functional properties of edible films made from calcium caseinates

Films are an important tool in food packaging, delivery, and preservation of food products. Milk based films have shown the potential to be renewable, edible, and provide a lower cost option to replace plastic films, but there is still a need to find formulations that have superior physical properties and can be made with cheaper materials. Research has suggested that pH modification of the film solution into alkaline conditions could improve film properties. Calcium caseinate based films were made with increased pH to study their physical qualities. Film strength for CaCN films reached a relative maximum at pH 8. CaCN films also showed increasing strength and decreasing elongation with aging. Increasing pH above 10 yielded the lowest oxygen permeabilities for both recipes. Calcium caseinate films with modified pH have many beneficial properties, performing better than previously reported milk-based films in a number of categories and are promising candidates for food applications.

Analisis Penyusunan Standar Operasional Prosedur Teaching Factory Eduwisata Politeknik Negeri Jember

This research aims to develop Standard Operating Procedures (SOP) for Governance and Service Activities for TEFA Edutourism Polije. SOP development is one of the eight requirements in the effort to establish TEFA Edutourism Polije. The method used in this research is descriptive qualitative with data collection using observation, interviews, FGD, documentation and literature study. Activities carried out in this research include identifying Edutourism activities, identifying stakeholders, as well as identifying tasks and work procedures at TEFA Edutourism Polije. The main activity in Edutourism consists of visits to several TEFAs developed in Polije. The parties involved include Public Relations, the Integrated Agricultural Academic Services Unit (UPA) and the Food Product Development, Management and Packaging Academic Services Unit (UPA) which manages various TEFAs at Polije. The results of this research are, Administrative SOPs and TEFA Edutourism Polije Service SOPs. It is hoped that the SOP created can support the development of TEFA Edutourism Polije.

Effect of hemp nanocellulose on the quality indicators of food packaging paper

An environmentally safe process for preparing cellulose from hemp fibers and nanocellulose by acid hydrolysis of organosolv hemp cellulose was described. It was shown that nanocellulose had a density of 1.56 g/cm3, a tensile strength of 66.7 MPa, and a transverse size of nanoparticles from 8 nm to 23 nm. Ten options for adding nanocellulose to the fibrous mass of food packaging paper or to its surface were studied. It was established that the addition of nanocellulose improves the quality of paper. To meet the requirements of the standards, it was recommended to add 2% nanocellulose to the mass or 3 g/m2 to the surface of the paper. It was shown that the addition of 2% nanocellulose to the mass increases the destructive force of paper by 47.9% and the absolute resistance to pressing by 49.7%. It was determined that the application of 3 g/m2 of nanocellulose on the surface increases the destructive force of paper by 70.5% and the absolute resistance to paper crushing by 67.1%. The data of scanning electron microscopy confirmed that the addition of nanocellulose to the paper surface leads to the closing of the voids between the cellulose fibers and the irregularities of the paper surface structure, which increases its grease resistance. It was stated that hemp nanocellulose allows reducing by 50% the consumption of phenoprint synthesized from oil and obtaining paper for packaging food products with less environmental impact.

Delving Deep into NutriScan: Automated Nutrition Table Extraction and Ingredient Recognition

Abstract: Our paper introduces an innovative solution for automating the detection of nutrition tables and recognition of ingredients on packaged food products, addressing the growing demand for tools that facilitate the extraction of essential dietary information from food packaging. The increasing interest in healthy eating and dietary awareness underscores the need for precise and efficient tools to assist consumers and health-conscious individuals in making well-informed food choices. Harnessing state-of-the-art technology, we enhance the accuracy of nutrition table and ingredient detection through fine-tuning the EfficientDet model. We further extract textual content from these tables using PaddleOCR a sophisticated optical character recognition tool. Additionally, we employ regular expressions to meticulously capture crucial nutritional details, including salt or sodium content, carbohydrates, total fat, saturated fat, trans fat, protein values, additives, and allergens found in the product. To empower users in their dietary decision-making, we introduce a dynamic user preference system. Users can tailor their dietary requirements, specifying allergies and preferences for sugar, saturated fat, total fat, or salt content. Our system then evaluates food products and offers personalized recommendations including the nutri-score, indicating their alignment with the user's health goals. Extensive experimentation and evaluation confirm the high accuracy and efficiency of our method in both nutrition table and ingredient recognition. These paper underscores the transformative potential of our approach, which can revolutionize the accessibility of dietary information, encourage healthier eating habits, and promote dietary transparency

Pelatihan Dan Pendampingan Desain Kemasan untuk Meningkatkan Branding Produk UMKM Desa Manggihan Kecamatan Getasan Kabupaten Semarang

Manggihan Village, Getasan District, Semarang Regency, which is at the foot of Mount Merbabu, is close to the Kopeng tourist destination area. This village has a population that has professional business owners in the Micro, Small, and Medium Enterprises (MSME) category in the culinary sector which makes cracker rambak, processed dry food with various types of chips And processed catfish food. The problem faced in their business is that they do not yet have a product identity in the packaging such as sticker labels, packaging that attracts potential buyers, so the message of the product has not been conveyed. This community service activity aims to provide knowledge and awareness for MSMEs about the importance of product packaging that attracts potential buyers thereby providing added value and competitive advantage for the products produced. The method used in this service is holding socialization activities on the importance of product branding, training, and assistance in making sticker labels and food product packaging design. In the mentoring process, a needs analysis is first carried out including the type of packaging material, packaging shape, packaging identity color, and product logo. It is hoped that the output targets that will be achieved through this program will help partner MSMEs increase the amount of income from sales by using new packaging and product logos designed in such a way that they are attractive to buyers. The product packaging and labels produced as the output of this activity can become an identity. a typical Manggihan Village product that differentiates it from similar products in other areas

Development and characterization of peppermint essential oil/rice husk fibre/ corn starch active biocomposite film and its performance on bread preservation

Active packaging with antimicrobial characteristics can inhibit bacterial growth and prolong the shelf life of packaged food products. Numerous attempts have been made to develop biobased eco-friendly polymer packaging films to minimize the utilization of synthetic antimicrobial packaging. However, polymer-based packaging has limited physio-mechanical properties, making it a poor candidate for packaging applications. In this study, an antimicrobial fibre-reinforced biocomposite was fabricated using rice husk fibre (RH) in the starch matrix to enhance the properties of packaging film. Peppermint essential oil (PEO), extracted from peppermint leaves, was incorporated into the film to enable antimicrobial properties. Rice husk fibre was varied from 10% to 50%, PEO ranged from 1% to 6%, and influence on various properties of biocomposite film was analysed. Developed biocomposite films were evaluated using XRD, FT-IR, SEM, water contact angle, and surface roughness. Furthermore, mechanical properties, water solubility, moisture content, colour properties, and optical barrier properties of biocomposite film were also calculated. In mechanical properties, biocomposite film that has 10% rice husk fibres, and 1% PEO showed the maximum tensile strength and elastic modulus of 2.25 MPa, and 57.4 MPa, respectively. In the biodegradability test, the degradation rate was reduced with reinforcing rice husk fibres and incorporation of PEO. The fabricated biocomposite films exhibit a zone of inhibition against Gram-positive bacteria (S. aureus and B. subtilis) as well as Gram-negative bacteria (E. coli and K. pneumoniae). Moreover, fabricated biocomposite was used as bread packaging and compared with synthetic and open packaging for shelf-life analysis. In observation, it was found that it has increased the shelf life of packed bread and reduced the growth of food-borne microbes in bread. This fabricated antimicrobial biocomposite is an eco-friendly packaging film that may reduce the food wastage and environmental impact of packaging materials by utilizing agricultural waste.

Chocolate unicorns and smiling teddy biscuits: analysis of the use of child-directed marketing on the packages of Australian foods.

The use of food packaging as a vehicle for marketing to children is under investigated. Our objective was to determine the prevalence and types of child-directed promotional techniques used on food packaging in Australia. Based on existing literature and regulations, we developed a framework to classify on-pack child-directed promotional techniques involving the use of characters and other elements that appeal to children. We analysed the packaging of all products in eight food categories available for sale from supermarkets in 2019 and recorded the use of child-directed promotions on pack. We assessed the number and proportion of products displaying child-directed promotional techniques overall and assessed the healthiness of products using child-directed promotions against four indicators of healthiness to provide summary data overall and for the manufacturers who most frequently employed child-targeted strategies. Data were collected from the FoodSwitch database in Sydney, Australia. 901/8006 (11·3 %) products displayed one or more child-directed on-pack element. Most frequent was on foods for infants and young children (n 315), confectionery (n 283), snack foods (n 172) and dairy (n 168). Personified characters were the most commonly used element (n 512). Products using child-directed promotional techniques scored poorly on all four indicators of healthiness: mean health star rating 2·34 (out of 5); 81 % ultra-processed and 6·1 % and 4·5 % products eligible to market to children under Western Pacific and Mexican nutrient profiling schemes, respectively. Australian children are targeted by promotional techniques on the packaging of unhealthy food products. Stronger regulation of these techniques is warranted to protect children's health.

Development and characterization of an active starch-based film as a chlorogenic acid delivery system

Given its health benefits for the human body, chlorogenic acid (CA) offers promising applications in the food industry. However, the instability and low bioavailability of CA remain to be solved. In this paper, a starch-based film prepared by the homogenization and solution-casting method was used as an effective carrier to alleviate these problems. Homogenization (10–50 MPa) reduced the starch paste viscosity and its particle sizes from 21.64 to 7.68 μm, which promoted the starch recrystallization and induced chemical cross-links between starch-CA, as confirmed by the FTIR result with an appearance of a new CO peak at about 1716 cm−1. Accordingly, the rapidly digestible starch content of the film was reduced to 27.83 % and the CA encapsulation efficiency was increased to 99.08 % (from 65.88 %). As a result, the film system extended CA's release time beyond 4 h and significantly increased the heat-treated CA's antioxidant activity. Besides, the tensile strength and elastic modulus of the film were also improved to 6.29 MPa (from 1.63 MPa) and 160.98 MPa (from 12.02 MPa), respectively, by homogenization. In conclusion, the developed active starch-based film could be used as an edible film for the production of functional food or active food packaging.

Natural hydrocolloids as biocompatible composite materials for food applications

Consumer demands for more sustainable approaches towards traditional food-related products made natural hydrocolloids a focus of the modern food industry. Featuring biocompatibility, availability and unique physicochemical properties, hydrocolloids are infiltrating the trending production of guilt-free food alternatives and biodegradable functional food packaging. Recent research has highlighted the challenges in creating these products, which can be solved by a deeper understanding of the interactions between the components of a complex hydrocolloid-based mixture. This review summarizes the applications of natural hydrocolloids as promising multifunctional materials for innovative technologies that prioritize safety and sustainability of food-related products. It also provides an overview of their features with a focus on the gelling behaviour and ways to improve the hydrocolloid matrix to produce the materials with the desired texture, smell, appearance and functional properties.<br>The bibliographyincludes 563 references.

AIMPLAS announces the EcoeFISHent project, argues for PVC recycling and considers the future of PVC legislation

On October 10, 2023, AIMPLAS announced its EcoeFISHent project in which it is developing food and cosmetic packaging products from ocean by-products such as fish gelatine and fishing nets within the EcoeFISHent project

Antibacterial and biodegradable food packaging film from bacterial cellulose

Antimicrobial film is becoming the - revolutionary active packaging materials for preserving food quality and extending its shelf life. Consequently, attention towards antimicrobial film is recently on the rise from food scientists for developing eco-friendly, biodegradable, and edible food packaging products over to plastic materials. Bacterial cellulose (BC), commonly known as cellulose generated from bacteria, is gaining popularity in biomedical, additive manufacturing, environmental, and food industries. As such, BC does not have antimicrobial and antioxidative properties. Therefore, researchers are fortifying BC by adding various food additive materials and ingredients to improve shelf-life, antimicrobial and antioxidant properties. Our review paper, summarized the quality parameters of BC, including tensile strength, shelf life, mechanical properties, structural properties, adhesive properties, color, surface hydrophobicity, biodegradability, and thermal stability by adding various additives. This review provides benefits for the food industry to select and produce fortified BC with enhanced shelf-life and other functional qualities. Furthermore, this report will help food scientists to develop novel food packaging materials with improved quality and eco-friendly.