Packaged Food Products Research Articles

Perlindungan Konsumen Terhadap Produk Makanan Kemasan Usaha Mikro, Kecil, dan Menengah (UMKM) yang Tidak Bersertifikasi Halal di Kota Jambi

Halal certificati for food and beverage products is highly important, especially for Muslim consumers, in order to provide convenience options. Law No.33 of 2014 Concerning Halal Product Guarantees (UUJPH) has clearly regulated that every imported, distributed, and available products in the Indonesian market are required to be halal-certified. This study specifically aims to: 1) Analyze consumer protection toward packaged food products of Micro, Small and Medium Enterprises (MSMEs) that are not halal-certified in Jambi City, 2) Analyze the limitations toward the halal- certified packaged food products of MSME players in Jambi City, 3) Analyze government supervision toward the packaged food products of MSME players in Jambi City. This study is using a Juridical Empirical method, and the specifications are descriptive. The result shows: Consumer protection for packaged food products of MSMEs that are not halal certified in Jambi City has not been optimally provided. This is due to many enterprise hasn't register the product yet to get halal certification on Halal Office of Jambi Province. 2. Limitations to the MSME players of packaged food products that are not halal-certified in Jambi City includes: 1) lack of understanding among business players regarding halal certification, 2) incomplete documents, 3) business products are not fully developed/unstable, 4) expensive costs, 5) yet to renew the halal certification and 6) do not have time to register halal certification. 3. Government supervision on the packaged food products that are not halal-certified in Jambi City is in fact the duty of BPJPH. In fact, the supervision is not in accordance with the current regulation, therefore, it is necessary to partner with other institutions, such as Indonesian Ulema Council (MUI), Indonesian Food and Drug Authority (BPOM), Health Department, Animal Husbandry Service and the whole population.

Cellophane packaging treated with nano silica is superior to polyethylene in reducing stored irradiated flour from Tribolium confusum infestation

Most packaged food products are attacked and penetrated by insects. Causing reducing food quality. Since, different ways are investigated for controlling stored-product pests without application of chemical methods. So, the present study included laboratory methods to evaluate the effectiveness of two packaging materials, polyethylene and cellophane with silica nano particles to prevent or minimize the insect infestation and grain wastage resulting by the attack of wheat grain by confused flour beetle, Tribolium confusum. Studies made to determine the protecting capacity of the two packaging materials through assessing some parameters, number of adults infested poly ethelene and cellophane bags, percentage weight loss of grains, the results revealed that cellophane was the better packaging material than polyethelene, so polyethylene was the susceptible packaging material because it had maximum number of holes as a result penetrations by insects into them. Also, treatment the two types with packaging materials with different concentrations of nano silica protect the treated packaging materials from insect infestation and the protection increase with the increase of the concentration of silica nano particles

Bioactive Compounds of Jambu (Acmella oleracea (L.) R. K. Jansen) as Potential Components of Biodegradable Food Packing: A Review

The production of biodegradable food packaging with innovative characteristics is a current challenge that contributes to sustainable development and guarantees greater consumer safety. Thus, this review reports the general characteristics of jambu, highlighting the nutritional and medicinal importance, the rich composition of bioactive compounds and, mainly, the advances in the application of the plant as a multifunctional material for food packaging. The possibility of using jambu in active and “intelligent” films was identified. The addition of bioactive compounds to films can influence the physical, biochemical and sensory properties of foods, increasing the shelf life of packaged products, in addition to adding more economic value to the plant. According to the knowledge obtained by the authors of this review, information about the potential application of bioactive compounds from jambu in the development of films for biodegradable packaging will be presented for the first time in this review. Therefore, this study will provide researchers, food scientists and academics with a more comprehensive understanding of sustainable food packaging, with a focus on active and “intelligent” properties, contributing to the development of future research.

The effect of e-WOM, halal awareness, influencer marketing and lifestyle to the purchase decision of imported packaged food products

The effect of e-WOM, halal awareness, influencer marketing and lifestyle to the purchase decision of imported packaged food products

The Water Content, Solubility, and Optical Properties of Whey-Gelatin Multilayer Films Enriched with Green Tea Powder

This biodegradable packaging is designed to reduce the negative impact on the environment caused by plastic pollution, while still maintaining the shelf life, quality and safety of the packaged food products. The objective of this study was to analyse the moisture content, solubility and optical properties of whey-gelatin multilayer film enriched with green tea powder. This study was conducted experimentally, using a completely randomised design with four treatments and five replicates. The treatments consisted of P1: gelatin/whey-gelatin (G/WG); P2: gelatin/5% green tea powder/whey-gelatin (G/5% GTP/WG); P3: gelatin/10% green tea powder/ whey-gelatin (G/10% GTP/WG) and P4: gelatin/15% green tea powder/whey-gelatin (G/15% GTP/WG). The moisture content and solubility values of whey-gelatin multilayer films showed significant differences (P<0.01). Moisture content was 33.0204-35.3653%; solubility was 40.19-49.96%. The film enriched with 5% green tea powder (P2) produced the best values of moisture content of 34.3536%, solubility of 47.97% and optical (L*= 61.00; a*= -0.36 and b*= 22.58).

Marketing objects as talking machines: The performative capacity of product packages

In this paper, I extend the established concept of performativity by focusing on the origins and micro-level interactional strategies of marketing objects. In product markets wherein face-to-face interactions between buyers and sellers are impossible, profit-seeking firms depend upon marketing objects—and on their packaging stories—to interact with buyers. While much research focuses on the particular effects of performative marketing objects on consumers, I explore the conditions required for such effects to emerge. In this project, I employ a richly descriptive case study design by focusing on a transnational specialty food firm based in Indonesia and examining the complete collection of food product packages ( N = 81) that communicate with buyers on behalf of its products for sale. I understand marketing practices as helping to create the phenomena they allegedly describe, and thus contribute to object-oriented marketing theory through a dramaturgical analysis of packaging talk.

How duration of storage affects food waste behavior

AbstractWe investigate how duration of storage affects food waste behavior. We propose and demonstrate a negative impact of duration of storage: even when two packaged food products are otherwise identical (i.e., same manufacturing/expiration dates, not expired, and unopened), the product that has been stored for a longer duration under current ownership is more likely to be wasted and is likely to be wasted in greater quantities. This occurs because duration of storage lowers consumers' perceptions of food freshness, even when normative justification is not possible. The duration of storage has an independent effect over and above those due to manufacturing and expiration dates, and the effect persists in both single and joint evaluations. We draw from research in several areas, including ownership, mental accounting, food science, and waste management to develop our theory. We report findings from six pre‐registered studies, provide process evidence, and identify interventions to lower food waste.

KONSTRUKSI SOSIAL HAMBATAN IMPLEMENTASI PERAN SERTA MASYARAKAT DALAM PENYELENGGARAAN JAMINAN HALAL PANGAN LOKAL DAN PERLINDUNGAN KONSUMEN: PENELITIAN SOSIAL LEGAL TERHADAP INOVASI MAKANAN HALAL DI PROVINSI BANTEN

The community's participation in the implementation of halal product assurance regulates in Articles 53, 54, and 55 of the JPH Law. However, its fact is under expectations. This paper aims to determine the obstacles in implementing the community's participation in local halal food assurance based on halal product assurance regulations in Banten province and the efforts made by the government to protect Muslim consumers. The study used socio-legal research methods with an abductive approach and qualitative data analysis, then data collection done by using in-depth interviews and related legal materials. The results showed the existence of four obstacles in the implementation of community participation in local halal food assurance based on halal product assurance regulations in Banten province, namely, the willingness to obtain halal raw materials for local food is limited, the processing process of local food products is less professional, the packaging of local food products is less attractive, the sale of halal local food products is still traditional and less desirable and weak public knowledge of consumer rights. The tripartite government efforts are essential to collaborate, namely the government (BPJPH), civil society, and business actors.

Postbiotics in active food packaging: The contribution of cellulose nanocomposites

The food and pharmaceutical industries have developed innovative products containing probiotics, prebiotics, and synbiotics. According to International Scientific Association of Probiotics and Prebiotics (ISAPP), 'postbiotics' are preparations of inanimate microorganisms and/or their components which have host health benefits. Postbiotic preparations contain short-chain fatty acids, exopolysaccharides, vitamins, enzymes, bacteriocins, and theic acid. Various postbiotics improve human and animal health. In addition, there is evidence of their action as a food bio-preservative. Food packaging is important in food products protection from environmental damage and microbial contamination. Natural active agents are proxy to chemical agents in food packaing, attributed to consumer demand and awareness. Natural biopolymers have become the subject of much interest as they reduce environmental problems due to their abundance, biocompatibility, biodegradability, chemical stability and non-toxicity. Cellulose nanostructures with physicochemical and antibacterial properties have been widely studied for diverse applications, including food packaging to extend the shelf life of packaged food products. In this context, the present review proposes to provide a thorough discussion on production technologies, characterization, biological activities and possible applications of postbiotics in active food packaging based on cellulose nanocomposites.

Characteristics of Biodegradable Film as Food Product Packaging Based on Casein, Chitosan and Gelatin

The purpose of this study was to determine the best level of gelatin addition in the manufacture of edible film. The materials used were casein hydrolyzate, chitosan with different percentage of gelatin. This research method is a complete randomized laboratory experimental design with four replications and five treatments including without gelatin and with gelatin 0.25%, 0.5%, 1% and 1.5%. Variables included solubility, swelling, moisture content, water vapor permeability, water vapor transmission rate, thickness, tensile strength and scanning electron microscopy. Data were analyzed using Analysis of Variance and followed by Duncan’s Multiple Range Test. The results showed that there were significant differences (P<0.05) in solubility and water vapor permeability. There were very significant differences (P<0.01) in swelling, water content, water vapor transmission rate, thickness and tensile strength. SEM testing resulted in a smooth surface structure. The conclusion of this study is the best result with the addition of 0.25% gelatin.

Consumer Awareness of Biodegradability of Food Products Packaging

This manuscript concerned customer recognition of biodegradable packaging. The authors of this study took up this issue due to its topicality and importance for enterprises and customers. The authors conducted a survey among consumers that showed how customers perceived 100% biodegradable packaging. It explored the role of these packages in marketing activities in the organic products market. The purpose of this article was to determine customer awareness of 100% biodegradable packaging. A diagnostic survey with a sample of 1000 respondents was used. The survey results indicated that customers declared environmentally friendly attitudes; however, they were not always able to recognize biodegradable packaging. Providing correct answers on this topic did not depend on gender, health status, or place of residence, only on the age and education of respondents. The research results may have both practical and theoretical implications. The results contribute to the development of management sciences. The conclusions from the manuscript allow producers, not only in food, to design new, biodegradable packaging in accordance with the feelings and expectations of consumers. Thus, it can contribute to increasing the demand for products in ecological packaging.

Internet User Awareness Assessment on the Impact of Microplastics on Health

Microplastics are very small particles, less than 5 microns in size, which is 40-120 times thinner than a human hair. The nanoplastic has a size of less than 0.001 microns. The UN Environment Assembly in 2022 was dedicated to the problem of plastic pollution. WHO called on the scientific community to study the direct and indirect effects of microplastics on human health, and bloggers and social networks to raise awareness on this issue. The main purpose of the article was to assess the level of awareness of the problem of the impact of microplastics on human health by questioning a heterogeneous audience of Internet users. Our specially designed questionnaire consisted of 26 multiple choice questions. The representative sample included the answers of 281 respondents aged 15-50 years. Statistical processing of the obtained results was carried out using the SPSS software. This survey reflected gaps in knowledge regarding the routes of entry into the body and the environment, the sources of microplastics, and its impact on the development of specific diseases. In general, respondents are well aware of the negative direct and indirect effects of plastic, but due to convenience, habit and lack of alternatives, they still use it widely. Increasing the knowledge and awareness of the general population will increase the perception of the risk of disease and increase their actions to reduce microplastic pollution. Only 24.4% of respondents were in favor of actively reducing the use of plastic products. 42.4% of survey participants are still at the level of awareness of the problem and attempts to reduce plastic consumption. 57.7% of respondents believe that plastic products are used daily, forgetting that we live in a plastic world. As the results of the survey showed, respondents most often received information about the dangers of microplastics from social networks 52.4%, news — 36.9%, Google search engine — 35.94%, scientific articles — 29.2%, while communicating with friends, family — 22.9%. The respondents’ responses reflected their frequent use of food packaging, cosmetics and hygiene products, and plastic bags. Therefore, the most common current actions to reduce the use of plastic products are replacing sustainable alternatives and choosing products with less plastic packaging. Respondents were most aware of the impact of microplastics on the development of diseases such as cancer (37.8%); chronic inflammation (36.6%); inflammatory bowel disease (31.8%,), allergic diseases (31.1%) and respiratory problems (25.8%). A comprehensive and collaborative approach by governments, scientists, manufacturing companies and public health authorities to increase the sustainable production, use and disposal of plastics is essential to limit their subsequent harmful effects on human health.

Characterization and modeling of diffusion kinetics of rosemary oleoresin extract from gellan gum-based film

Fresh food products are highly prone to oxidation and microbial attack, rendering them unsuitable for consumption. Thus, active food packaging was developed to protect and prolong food shelf-life. Zein/gellan gum (GG) based active film is developed by incorporating rosemary oleoresin extract (ROE) (0–20%). The films were characterized by their barrier and antioxidant properties. The release behavior of ROE in fatty and hydrophilic food stimulants was investigated via mathematical modeling. The active films incorporated with 20% ROE have significantly higher oxygen barrier and oxygen transfer is reduced by 20% compared to the control. A tortuous path is created with ROE, which impedes oxygen movement across the film. ROE addition improved water resistance performance by reducing the active film swelling ratio by 31%. This improvement is attributed to the hydrophobic nature of ROE. FTIR shows that the interaction between ROE and the active film is primarily hydrogen bonding and electrostatic interactions. Active film exhibits excellent antioxidant activity, with high TPC, DPPH scavenging activity, and FRAP. Mathematical modeling revealed a higher diffusivity (D) of ROE in fatty food stimulants at 24 °C, attributed to high polarity and solubility in fatty food stimulants. Overall, this active film has an excellent antioxidant effect and could potentially be used as food packaging for high-fat food products to prevent oxidation.Graphical abstract

Packaging films based on biopolymers from seafood processing wastes: Preparation, properties, and their applications for shelf-life extension of seafoods-A comprehensive review.

Biopolymers derived from seafood processing byproducts are used to prepare active and biodegradable films as the packaging of food products. These films possess bioactivities to enhance the shelf life of packed foods by proactively releasing antimicrobial/antioxidative agents into the foods and providing sufficient barrier properties. Seafood processing byproducts are an eminent source of valuable compounds, including biopolymers and bioactive compounds. These biopolymers, including collagen, gelatin, chitosan, and muscle proteins, could be used to prepare robust and sustainable food packaging with some antimicrobial agents or antioxidants, for example, plant extracts rich in polyphenols or essential oils. These active packaging are not only biodegradable but also prevent the deterioration of packed foods caused by spoilage microorganisms as well as chemical deterioration. Seafood discards have a promising benefit for the development of environmentally friendly food packaging systems via the appropriate preparation methods or techniques. Therefore, the green packaging from seafood leftover can be better exploited and replace the synthetic counterpart.

Novel Perspectives on Food-Based Natural Antimicrobials: A Review of Recent Findings Published since 2020.

Various fruit and vegetable wastes, particularly peels, seeds, pulp, and unprocessed residues from the food industry, are abundant sources of antioxidants and essential antimicrobial agents. These valuable bioactive compounds recovered from the food industry have a great application in food, agriculture, medicine, and pharmacology. Food-derived natural antimicrobials offer advantages such as diminishing microbial loads and prolonging the shelf life of food products particularly prone to microbial spoilage. They not only enrich the foods with antioxidants but also help prevent microbial contamination, thereby prolonging their shelf life. Similarly, incorporating these natural antimicrobials into food packaging products extends the shelf life of meat products. Moreover, in agricultural practices, these natural antimicrobials act as eco-friendly pesticides, eliminating phytopathogenic microbes responsible for causing plant diseases. In medicine and pharmacology, they are being explored as potential therapeutic agents. This review article is based on current studies conducted in the last four years, evaluating the effectiveness of food-based natural antimicrobials in food, agriculture, medicine, and pharmacology.

An Empirical Study on Korean Packaged Halal Food Manufactures: Muslim Millennial Consumers' Purchase Intention

This study aims to identify millennial Muslim consumers' perceptions of South Korean halal packaged food products and examine the relationship of each determinant to these food products. The research method used is a quantitative survey with a multiple linear regression data analysis method. The results showed that the primary perception of millennial Muslim consumers' intention to buy South Korean halal packaged food is the halal logo or certification. The factors determining this purchase intention do not fully have a positive and significant effect. Factors that have a positive and significant influence include; halal awareness, halal logo/certification, and product ingredients. While the factors of religious belief and exposure do not positively and significantly influence purchasing intentions. This study recommends that businesses engaged in the South Korean food sector with Muslims as their target customers follow halal principles, such as managing halal certification and including halal labels, raw material information, and processing methods of product/food packaging.

Polyhydroxyalkanoates: Biosynthesis Optimization and Design of Antimicrobial Composites

Background. The accumulation of plastic waste negatively affects the environment and human health. Currently, one of the strategies to address this global ecological problem involves the utilization of biodegradable plastics instead in place of synthetic ones. Among them, polyhydroxyalkanoates (PHA) – microbial intracellular polymers – hold a significant position. Their advantages are biodegradability, biocompatibility, and favorable thermomechanical properties. Given these attributes, PHA has significant prospects for use in medicine, agriculture, and the food industry, in particular for packaging food products. Objective. Enchance the efficiency of bacterial synthesis of polyhydroxyalkanoates through nutrient media modification, obtain antimicrobial composites based on PHA, and determine their antimicrobial properties. Methods. The optimization of PHA biosynthesis involved selecting appropriate cultivation conditions, including carbon and nitrogen sources, cultivation time, and working volume. The isolation of PHA from bacterial biomass was achieved through chloroform extraction (mixing for 10 h at 35 °C, with a biomass-to-chloroform ratio of 1:50); followed by precipitation with double the volume of isopropanol. The resulting polymer was then dried to a constant weight at 60 °C. The hydrophobicity of the biopolymer was assessed using the water contact angle measurement. Composites of biopolymers with antimicrobials in the form of films were obtained using two methods: 1) solution casting method; and 2) layering the biocides onto the polymer film. The antimicrobial activity of the resulting composites was determined using the agar diffusion method. Results. Through the optimization of the mineral media and the change of cultivation conditions, it was possible to obtain 0.26–1.45 g/l of polyhydroxyalkanoates (5.1–34.0% PHA from biomass). The R. ruber UCM Ac-288 strain synthesized the maximum amount of biopolymer (34.0% PHA). This study established the ability of Gordonia bacteria to synthesize PHA for the first time. PHA compositions of optimal content were obtained, with hydrophobicity comparable to that of polyethylene packaging films. Antimicrobial pro­perties of biopolymers composites with biocides have been substantiated. Conclusions. The bacterial synthesis of PHA was increased by modifying nutrient media. Composites based on PHA with biocides were developed. It was determined that these composites exhibit antimicrobial properties and high hydrophobicity. Consequently, they hold promise for use as biofilms for packaging and preser­ving food products.

Biodegradation Potential of Polyethylene Terephthalate by the Two Insect Gut Symbionts Xanthomonas sp. HY-74 and Bacillus sp. HY-75.

Polyethylene terephthalate (PET) is a plastic material that is widely used in beverage bottles, food packaging, and other consumer products, which is highly resistant to biodegradation. In this study, we investigated the effects of two insect gut symbionts, Xanthomonas sp. HY-74 and Bacillus sp. HY-75, during PET biodegradation. Both strains degraded PET-containing agar plates, and the sole nutrition source assay showed that HY-74 had different degradation rates depending on the presence of specific carbon and nitrogen sources, whereas HY-75 exhibited comparable degradation across all tested conditions. The two strains biodegraded the PET film with 1.57 ± 0.21% and 1.42 ± 0.46% weight loss after 6 weeks, respectively. Changes in the morphology and structure of the PET films, such as erosion, scratching, and surface roughening, were determined using scanning electron microscopy (SEM). Further, the two strains biodegraded PET powder, broke it into its degradation products, and changed the surface functional groups. This is the first study to investigate the biodegradation of PET by Hymenoptera gut-derived microbes and offers promising insights into the potential applications of insect gut symbionts in PET waste management.

Towards a circular economy: fabrication and characterization of biodegradable plates from sugarcane waste

Bagasse pulp is a promising material to produce biodegradable plates. Bagasse is the fibrous residue that remains after sugarcane stalks are crushed to extract their juice. It is a renewable resource and is widely available in many countries, making it an attractive alternative to traditional plastic plates. Recent research has shown that biodegradable plates made from Bagasse pulp have several advantages over traditional plastic plates. For example, they are more environmentally friendly because they are made from renewable resources and can be composted after use. Additionally, they are safer for human health because they do not contain harmful chemicals that can leach into food. The production process for Bagasse pulp plates is also relatively simple and cost-effective. Bagasse is first collected and then processed to remove impurities and extract the pulp. The pulp is then molded into the desired shape and dried to form a sturdy plate. Overall, biodegradable plates made from Bagasse pulp are a promising alternative to traditional plastic plates. They are environmentally friendly, safe for human health, and cost-effective to produce. As such, they have the potential to play an important role in reducing plastic waste and promoting sustainable practices. Over the years, the world was not paying strict attention to the impact of rapid growth in plastic use. As a result, uncontrollable volumes of plastic garbage have been released into the environment. Half of all plastic garbage generated worldwide is made up of packaging materials. The purpose of this article is to offer an alternative by creating bioplastic goods that can be produced in various shapes and sizes across various sectors, including food packaging, single-use tableware, and crafts. Products made from bagasse help address the issue of plastic pollution. To find the optimum option for creating bagasse-based biodegradable dinnerware in Egypt and throughout the world, researchers tested various scenarios. The findings show that bagasse pulp may replace plastics in biodegradable packaging. As a result of this value-added utilization of natural fibers, less waste and less of it ends up in landfills. The practical significance of this study is to help advance low-carbon economic solutions and to produce secure bioplastic materials that can replace Styrofoam in tableware and food packaging production.

ZnO Nanoparticles-Reinforced Chitosan-Xanthan Gum Blend Novel Film with Enhanced Properties and Degradability for Application in Food Packaging.

Nations all over the world are imposing ban on single-use plastics, which are difficult to recycle and lead to creations of nonsustainable and nondegradable piles. To match the requirement in the market, suitable food packaging alternatives have to be developed that are biodegradable and environment-friendly. The current work is designed for the fabrication of a novel nanocomposite by blending xanthan gum in a chitosan matrix and reinforcing it with ZnO nanoparticles, through a solution casting method. Surface morphology of the film was investigated through field emission scanning electron microscopy, along with energy-dispersive X-ray spectroscopy mapping, and characterized through thermogravimetric analysis, Fourier transform infrared (FTIR) spectroscopy, mechanical testing, and ultraviolet spectroscopy. FTIR spectroscopy analysis corroborated the interaction between the components and the H-bond formation. Polyelectrolyte complex formation materializes between the oppositely charged chitosan and xanthan gum, and further nanoparticle incorporation significantly improves the mechanical properties. The synthesized nanocomposite was found to have increases in the tensile strength and elongation at break of pure chitosan by up to 6.65 and 3.57 times, respectively. The transmittance percentage of the bionanocomposite film was reduced compared to that of the pure chitosan film, which aids in lowering the oxidative damage brought on by UV radiation in packed food products. Moreover, the film also showed an enhanced barrier property against water vapor and oxygen gas. The film was totally biodegradable in soil burial at the end of the second month; it lost almost around 88% of its initial weight. The fabricated film does not pose a threat to the environment and hence has great potential for application in the future sustainable food packaging industry.