Permeability Of Packaging Material Research Articles

PACKAGING–FOOD INTERACTION AND CHEMICAL MIGRATION

"Food packaging is intended to protect food and extend its shelf life, but it may affect food quality and safety because of chemical migration. Food quality and safety regarding packaging is a significant global concern. Legislations have an essential role in providing regulatory guidance on quality assurance systems and verifying their implementation as a means of regulatory compliance. The large number of various materials used in the manufacture of packages complicates the evaluation of food–packaging interactions. This review is an overview of literature data on the effects of printed food packaging on the migration of chemicals into foods, as well as on various migration sources of chemical compounds. Various aspects, such as the interaction between packaging and food starting with the production process of food packaging to food–packaging contact during storage, the effects of primary and secondary packaging on chemical migration, permeability of packaging materials, inkinduced migration in printed packaging, and types of transition from packaging to food, were examined in detail. Besides, studies on subjects such as the food contact materials analysis used to test the phenomenon of migration in foods and migration limits have been discussed. Moreover, studies on the use of recycled paper in packaging and its effect on migration, ink chemicals resulting from recycling and studies on this subject are included. Information is given on measures to reduce the effect of migration, low migration of printing inks, coatings and adhesives, and materials used in barrier applications. In line with this research study, suggestions were made for measures to reduce the harmful effects of chemical migration on human health and to prevent the risk of migration from packaging to food."

Ethylene modelling in package headspace of fresh produce: A review

AbstractEthylene accumulation is one of the main causes of rapid deterioration of climacteric fruit and vegetables in a package as ethylene accelerates the ripening process. Modelling the ethylene gas in a package headspace is a promising way to control the ripening process as it provides and optimises the methods to remove ethylene. In this review, the transmission of ethylene through a package, ethylene removal by a scavenger and ethylene accumulation inside the package are discussed with their models. The permeability of packaging material allows ethylene to escape from the package to a little extent. The perforation in packaging material also helps ethylene to depart rapidly from the fruit package which is explained and modelled using Fick's first law of diffusion. The pseudo‐first‐ and second‐order kinetics based on the adsorption phenomena have been used to model the removal of ethylene by a scavenger. The mass balance between the ethylene transmission rate through the package, ethylene production rate by fruit and ethylene removal by scavenger provides the ethylene accumulation which can be helpful for predicting the quality of the fruit inside a package. This study could lead to the development of an active fruit packaging system with the inclusion of ethylene along with oxygen and carbon dioxide for extending the shelf life of fresh commodities in postharvest storage.

Effect of modified atmosphere on cigarette beetle Lasioderma serricorne (F.) in stored turmeric

An experiment was conducted at the Post Harvest Technology Centre, Bapatla to study the effect of modified atmosphere on the mortality and development of cigarette beetle, Lasioderma serricorne in stored turmeric. Packing material viz., polypropylene bags (with 20, 40, 60 and 80% CO2), Super bag, Magik bag, jute bag and aluminium pouches were evaluated at different exposure periods. Among the CO2 treatments, maximum mortality (76.67%), least adult emergence (3.0) and the least weight loss (1.22%) was observed at 80% CO2 concentration in polypropylene bags at 160 days of storage. Super bag and Magik bags were also found effective as the number of adults emerged and weight loss were minimum because of the hermetic conditions developed within, due to their impermeable nature to the external gases. The results indicated that apart from the concentration of CO2, permeability of packaging material is also more important to be considered to maintain the modified atmosphere at the desired level and exposure time for effective pest management.

Effects of Different Packaging Materials on Red Fragrant Pear during Postharvest Modified Atmosphere Storage

The effects of different packaging materials (including CPP, LDPE, HDPE, PP6, PP12, OPP and PO) on the changing of O2 and CO2 content in Red Fragrant Pear MAP during storage at different initial air conditions were studied in this paper. Gas composition was affected by respiration rate of pear and the permeability of packaging material remarkably. The results showed that OPP, LDPE and CPP were better for maintaining the desired atmosphere composition of O2, CO2, N2 during preservation of red fragrant pear. In addition, 100% N2 as initial gas was more suitable to preserve red fragrant pear than that with air or vacuum significantly.

Permeability of Packaging Materials

The harmful ingredients in packaging materials and containers usually migrate to food during the machining and printing period. The permeability of packaging materials is very important for the food packaging safety. Several commonly used packaging materials were researched in this paper. Their permeability was characterized including the gas permeability, light-transmitting property, and the water vapor permeability. Some technologies which could improve the barrier property were brought forward. And the factors that impact the permeability were discussed in this research. Research on the permeability of packaging material is significant for food industry.

Gas High Permeability and Ethylene Adsorption Active Packaging for Strawberry Preservation

In order to extend the preservation of fresh strawberries, an ethylene adsorption active package with gas high permeability was developed. The high permeability of packaging material is made of molecular sieve modified low-density polyethylene (LDPE) film. Before the films were heat sealed to bags, a 3g molecular sieve sachet together with fresh strawberries was put into each package to prolong the storage periods. These packaging and control strawberry samples were stored at 5±1°C. The gas concentration inside the packaging, VC content, total acidity, TSS, rot rate, weight loss and firmness of the preserved strawberries were tested over 13 days’ storage. The experimental date revealed that the gas high permeability films combined with ethylene absorbent treatment showed the lowest rot rate, and the highest preference value compared with the control samples, which proved the feasibility of this novel packaging.

Experimental Research on Vacuum Fresh-Keeping Packaging Technology of Rice and Dynamical Model

The key of rice keeping-fresh packaging is how to control and adjust oxygen and carbon dioxide concentrations in the packaging. The gas permeability of packaging material is the main factor of adjust gas concentrations within packaging. A new method of calculating dynamic permeability of packaging material was inferred by way of integrating cross-cutting dynamic process of rice respiration and film permeability. Under normal temperature, by vacuum keeping-fresh experiments on rice, the correctness of this new method was validated. T his method has the signification in guiding people on choosing vacuum degree and on determination of keeping-fresh time. The following indexes of hydrated quantity, fatty acid, reducing sugar and viscosity were tested, and the results indicated that the shelf of rice have been prolonged more than 180 days.

Shelf-Life of Some Vegetables in Novel MA and Active Packages

The optimal gas package for iceberg lettuce, broccoli, fresh onions and carrots was searched. The experiments were carried out based on a statistical experimental design. The factors were gas mixture (CO2, O2, N2 and Ar or N2O), permeability of packaging material and storage temperature. The very permeable packaging film and the low storage temperature were considered to be the most important factors affecting the shelf-life of vegetables. The vegetables were also packed in different retail packages. The good shelf-life was achieved by using lightly microperforated packaging material. The use of nitrous oxide or argon gas, different absorbers or special pre-packaging washing solutions were not beneficial.