Plastic Pouches Research Articles

Probiotic Property and Antibacterial Activity Analysis of Sour Curd Derived Lactobacilli Isolates by in vitro Methods

There are massive bacteria in the curd, especially the lactic acid bacteria (LAB), which have been considered as probiotics in human and animals for a prolonged period. Probiotics have its importance in our daily life and native LAB are well known probiotics having antibacterial activity against potential pathogenic bacteria. Several authors from various regions all over the world have reported LAB to have been isolated from different fermented as well as non-fermented foods and beverages. The current study evaluated the probiotic potential LAB isolates from commercially available sour curd, Malda (West Bengal, India). A total of three types of sour curd (contained in plastic cup, plastic pouch and earthen pot) were tested and the commonest LAB isolates found in sour curd were Lactococcus lactis, Lactobacillus acidophilus, Lactocaseibacillus rhamnosus. Safety aspect of LAB isolates was screened using gelatinase and antibiotic susceptibility test. The commercially available sour curd-derived LAB isolates have been demonstrated as good probiotics which displayed excellent probiotic potentiality and antibacterial activity against both gram negative gam positive bacteria as well. Keywords: Probiotic bacteria, Antibacterial activity, Safety profile, Sour curd

Study the Effect of Packaging Material and Storage Duration on Qualities of Multigrain Mixes from Finger millet (Eleusine coracana) Malt, Moth Bean (Vigna aconitifolia) Malt and Drumstick (Moringa oleifera) Leaf Powder

In present study the multigrain mixes prepared from finger millet malt, moth bean malt and drumstick leaf powder stored in packaging material i.e., polythene pouch and aluminium laminated pouches. The stored multigrain mixes were observed during each day from 0, 15, 30, 45, 60, 75 and 90 days. Nutritional analysis indicated that both multigrain mixes packed packaging material and during storage period moisture content increases from 7.0 to 8.745%, protein content decreases from 14.97 to 12.85%, fat decreases 2.15 to 1.23%, fiber content decreases from 0.95 to 0.31%, ash content decreases from 2.24 to 1.67% carbohydrate increases from 70.13 to 72.159 %, whiteness index decreases from 24.19 to 21.187. Storage in plastic pouch is less than 90 days, based on the growth of yeast and mold.

US Consumers' Awareness, Purchase Intent, and Willingness to Pay for Packaging That Reduces Household Food Waste.

Food waste is a barrier to the development of sustainable food systems, and a large portion of it occurs at the household level. Household food waste can be decreased by using appropriate packaging. Despite the high rate of food waste in US households, little is known about how packaging affects this. This study assessed US consumers' awareness of how structural packaging designs and technologies affect food freshness and their willingness to purchase and to pay extra for packaging designed to reduce household food waste. To gather data, 1000 US consumers were surveyed online. Responses were analyzed overall and by population segments. The impacts of only 3 out of 15 structural packaging designs on maintaining food freshness were known by >50% of consumers. Regarding packaging technologies, while 78% of consumers knew about the impact of vacuum packaging on maintaining food freshness, just 27.6, 23, and 16% knew how modified atmosphere packaging, active packaging, and aseptic packaging affected food freshness. Only 32% of consumers knew that intelligent packaging provides information on food freshness. Just 9% of consumers recognized that foods in plastic pouches and cans possess the same food freshness. Approximately 91% of consumers will always/sometimes buy food in most of the above packaging technologies after learning about them. Half were willing to pay more for food in packages that reduce household food waste, and 40% may. Differences (p ≤ 0.05) and two-way interactions were observed between population segments. This study's findings can help develop new packaging, education campaigns, and policies to reduce household food waste in the US.

Ageing Effect On Shear Strength Of Mixed Kaolinite-Bentonite And Sand Clay Minerals

Ageing Effect On Shear Strength Of Mixed Kaolinite-Bentonite And Sand Clay Minerals

REDESIGN ECO-FRIENDLY YOGURT PACKAGING USING KANSEI ENGINEERING METHOD

This research is focused on the desire of companies to change their yogurt packaging from thin plastic pouches to stronger ones. The purpose of packaging redesign is not only to overcome the problem of packaging durability but also to make new packaging more attractive to consumers so that the selling value is higher. Thus, packaging that is technically feasible and represents the customer's preferences for the company's products is needed. In addition, companies must also consider the long-term environmental impact. Redesigning the packaging using the eco-design concept and the Kansei Engineering Method. Eco-design is used to determine the environmental impact of packaging, while Kansei Engineering is used as a product design tool. The eco-design assessment of the suggested packaging shows that the packaging is more environmentally friendly than the current packaging. Kansei Engineering's findings include cylinder-shaped yogurt packaging made from aseptic cardboard and full color with a packaging design that is fresh, cheap, beautiful, strong, environmentally friendly, ergonomic, complete with product information, a halal logo, and unique

Evaluation and identification of chemical migrants leached from baby food pouch packaging

Multilayer plastic pouch (MLPP) has an estimated 9% annual increase of market growth. However, the migrants it can introduce to food has not yet been systematically studied. A total of 79 MLPPs for baby food were purchased from major retail outlets in Australia. The methodology for testing chemical migration followed the design of previous studies using four types of selected simulants according to the European Committee Regulation No. 10/2011 method. Four bisphenols and five phthalic acid diesters (PAEs) were detected, including the ones known for endocrine disrupting effect in human. Three intentionally added and 23 non-intentionally added substances (NIAS) were tentatively identified through a suspect screening procedure. Out of the 23 NIAS, neopentyl glycol – phthalic acid – 1,6-hexanediol – phthalic acid oligomer was identified for the first time with MLPP. A further two NIAS were detected for the first time in baby food related products. For 40% of the pouches where adipic acid - diethylene glycol was detected, the estimated exposure from consuming one pouch of food per day may exceed the threshold of toxicological concern established based on the Cramer classification.

Disposable Microfluidic Paper-Based Device for On-Site Quantification of Urinary Creatinine

In this work, a new microfluidic paper-based analytical device (µPAD) was developed for on-hand creatinine quantification in urine samples. When compared to conventional methods, this innovative paper device is more accessible and portable, it provides low-cost analysis (cost of consumables of 40 cents), and it is applicable to non-invasive biological fluids. Furthermore, the paper-based approach is used within an environmentally friendly assembly with no need for wax printing and small amounts of reagents resulting in low waste production and easy disposal by incineration. Its assembly method includes cutting paper discs arranged into several reading units within a plastic pouch, enabling effective creatinine quantification with accuracy based on a vertical flow approach. The method is based on the colourimetric reaction between creatinine and alkaline picric acid, where the solution colour changes from yellow to orange/red. Under optimal conditions, the developed method allowed creatinine quantification in the dynamic range of 2.20–35.0 mg/dL, with a limit of detection (LOD) of 0.66 mg/dL and a limit of quantification (LOQ) of 2.20 mg/dL. The colour intensity developed was processed in ImageJ software, based on digital image scanning, performed in 20 min (up to 4 h) after the sample insertion. The device is stable for up to one week when stored in a vacuum at 4 °C. The method was validated by comparing the results with a batch-wise procedure, where there were no statistically significant differences between both methods.

The Environmental Impacts of Caesar Salad Packaging

There are at least 151 ways to uniquely package ingredients for a Caesar salad, and this research provides the environmental impacts of each so organizations can make more informed packaging decisions. This research examines the environmental impacts of salad packaging at the retail market based on the typical Caesar salad from the manufacturing gate to the post-consumer gate. A retail audit of salad packaging was conducted across the southeast USA in the summer of 2021, identifying 167 unique packaging types offered across four methods of sale: (1) whole packaged ingredients, (2) prepared packaged ingredients, (3) packaged salad kits, and (4) salad bar containers. Analysis of these packaged products yielded 26 unique materials that were analyzed within Trayak COMPASS life cycle analysis (LCA) software. One hundred and fifty-one possible salad packaging combinations were generated and assessed through various environmental impact measurements. A novel formula was developed that provides a standard score for each possible combination. For lettuce, heavier clamshells and tubs were more impactful than flexible bags. For cheese, flexible bags were less impactful than heavier, rigid packaging. For croutons, bag-in-box solutions were just as impactful as multi-layer flexible pouches. For dressings, impact corresponded with weight, where a flexible plastic pouch had less of an impact than plastic and glass bottles. Packaged kits and salad bar packaging were analyzed as well, determining bagged kits’ impacts were significantly lower than those of bowl kits. Five packages common to salad bars were analyzed, where coated paper had less of an impact than molded pulp and plastic clamshells. The value of this work can be leveraged by researchers and organizations who seek to make packaging decisions based on environmental impacts and consumers who seek to be more informed about the impacts of the packaging they purchase.

Sous Vide: A Proposition to Nutritious and Superior Quality Cooked Food

Sous vide is a cooking method significantly different from conventional cooking as it employs the cooking of raw ingredients in the food-grade, thermally resistant, vacuumized plastic pouches under adequately controlled and subsequent temperature conditions. The method is especially well-known for its minimal effect on the nutritional profile and the good gastronomic appeal. The applications of low temperature in sous vide cooking make the food more organoleptically acceptable. However, there are certain limitations associated with low-temperature cooking, such as microbial contamination. This article encloses the knowledge on breadth and depth of the procedure and principles, and abridge the available literature on sous vide cooking, its effect on the constitution of the food, and its application for the improvement in the available food range (macronutrients and micronutrients). Furthermore, this article will serve as a firm base for the studies on the amalgamation of food processing, its effect on the constituents, and its application to explore new ways for further improvement.

In-package cold plasma treatment for microbial inactivation in plastic-pouch packaged steamed rice cakes

In-package atmospheric cold plasma (ICP) treatment was investigated as a method to inactivate microorganisms in Korean steamed rice cakes (SRCs) packaged in plastic pouches. The effect against Escherichia coli O157:H7 increased with increasing ICP treatment power and time and using nylon-containing pouches. Moreover, E. coli O157:H7 growth was effectively inhibited at 4 and 25 °C when SRCs were in a pouch filled with an O2-CO2 (70 % and 30 %) gas. Under optimal treatment power (30 W), treatment time (4 min), and headspace-to-SRC volume ratio (7:1) conditions, ICP effectively inactivated E. coli O157:H7, Bacillus cereus spores, Penicillium chrysogenum, and indigenous aerobic bacteria, as well as yeast and molds in SRCs packaged with air in the nylon/low density polyethylene pouch by 2.2 ± 0.2 log CFU/g, 1.4 ± 0.2 log spores/g, 2.2 ± 0.3 log spores/g, 1.1 ± 0.2 log CFU/g, and 1.0 ± 0.1 log CFU/g, respectively. Furthermore, post-treatment storage was effective in preventing the growth of E. coli O157:H7 in SRCs at 4 °C and 25 °C when the pouch was filled with N2–CO2 (50 % and 50 %) or O2–CO2 (70 % and 30 %). Collectively, these findings indicate that ICP treatment effectively decontaminates SRCs and represents a potential non-thermal microbial decontamination technology for SRCs in pouch packaging.

A survey of toxic elements in ready to eat baby foods in the US market 2021

ABSTRACT A non-targeted convenience survey was conducted in 2021 to estimate the range of total arsenic (As), cadmium (Cd), total mercury (Hg) and lead (Pb) concentrations in ready-to-eat baby foods. Four hundred samples were purchased both online and in brick-and-mortar retail. Samples included both organic and non-organic products, packaged in glass or plastic jars and foil or plastic pouches. Samples were analysed by acid assisted microwave digestion and ICP-MS with an emphasis on ultra-low detection limits. Limits of quantification were 2.26, 1.31, 0.72, and 3.14 µg/kg (ppb) for As, Cd, Hg and Pb, respectively. The median concentrations of As, Cd, Hg, and Pb in tested products were 2.60, 1.81, 0.09, and 1.38 µg/kg, respectively. Foods containing rice were more likely to contain arsenic. Foods with leafy greens, such as spinach and kale, were more likely to contain cadmium and foods with root vegetables had the highest concentrations of lead.

Parametric Study of Panel PCM–Air Heat Exchanger Designs

Heat exchangers, devices for the transfer of heat between two or more working fluids, are extensively used in cooling applications and heating applications. Heat exchangers in buildings are typically components of space-conditioning systems, as well as of water-heating applications. Heat exchangers are also sometimes used in applications that require storage and release of energy at specific times. Phase change materials (PCMs) enhance these heat-exchange processes, given their ability to melt and solidify at a fixed range of temperatures, absorbing or releasing significant amounts of latent heat. Five different configurations of PCM–air heat exchangers for thermal control in buildings are analyzed in this work. The heat exchangers were fitted with PCM encapsulated in plastic and composite pouches of various shapes, and packaged in stackable panel layers. Three-dimensional computational fluid dynamics (CFD) modeling of coupled incompressible fluid and conjugate heat transfer were performed on the designs. The phase change process was numerically modelled using the apparent heat capacity method. Steady-state CFD simulations provided quantification of pressure drop as a function of air flow velocity. Transient simulation results describe the thermal evolution of PCM in the pouches, helping to determine the best performing configuration with respect to total thermal charging time.

Self-powered Infusion Micropump Fabrication using Xurography and Thermal Lamination Techniques

Point of care testing (POCT) as part of diseases and health monitoring will be very beneficial in resource constrained areas with minimum healthcare expert and power requirement. Elimination of external power source in testing device brought the idea of self-powered infusion micropump. This research aimed to fabricate and investigate the pumping capability of non-mechanical self-powered infusion micropump under the effect of different porous materials. The self-power infusion micropump was successfully fabricated with Xurography and thermal-lamination techniques. The average percentage difference between the measured dimensions of micropump with actual design was 2.30 %. Sandwich layers configuration of the micropump which consisted of PVC sheet and laminating plastic pouch was successfully fabricated and proven to have a leak-proof micropump. Micropump’s flow rate of 0.89, 3.62, and 0.84 μL/min were obtained under the effect of porous material ashless grade Whatman filter paper number W40, W41 and W42 respectively. These flow rate values were influenced by filtration speed as per porous material specifications.

Image analysis applied to quality control in transparent packaging: a case study of table olives in plastic pouches

Image analysis applied to quality control in transparent packaging: a case study of table olives in plastic pouches

Increased oilseed shelf life using peanut flour biopackages

AbstractThis study analyzed the ability of defatted peanut flour packaging to preserve chemical quality stability of sunflower seeds throughout storage. Sunflower seed samples packaged in defatted peanut flour pouches (RS‐DPFP), high‐barrier plastic pouches made of ethylene vinyl alcohol (RS‐EVOH) and plastic pouches made of polyethylene (RS‐PE) were stored for 30 days at room temperature. Peroxide values and conjugated dienes showed a lower increase in RS‐DPFP and RS‐EVOH than in RS‐PE samples during storage. The samples packaged in DPFP pouches exhibited similar changes in oleic/linoleic acid ratio and iodine value with respect to EVOH pouches during storage. A higher decrease in α‐tocopherol was observed in RS‐PE compared to RS‐DPFP and RS‐EVOH. After 30 days, RS‐PE presented the highest hexanal, 2‐octenal (E), hexanoic acid, and 1‐pentanol contents. DPFP delayed sunflower seeds deterioration, improving their shelf life during storage.

Quality parameters and shelf-life of smoked Dalmatian dry-cured ham packed in bio-based and plastic bilayer pouches

Traditional Dalmatian dry-cured ham (prosciutto) was packaged under modified atmosphere, MAP (30%CO2/70%N2) and vacuum, in commercial polyamide/polyethylene (PA/PE) and biodegradable poly(lactic acid) (PLA) material. Samples were stored at 4 °C for 180 days and the effect of packaging materials and methods on various quality parameters was studied. The least changes were observed for PA/PE for both packaging methods. The pH, moisture content, colour parameters, TBARS and DNPH values of dry-cured ham packed in PLA were significantly affected already after 1 month in MAP and after 3 months in vacuum packaging. Similar changes in the above parameters were also observed in the control sample (packed in air-PA/PE) while vacuum-PA/PE and MAP-PA/PE showed significantly better results. The instrumental analyses agreed with the sensory panel results where appearance, taste, texture and overall acceptability of PLA samples decreased significantly already after 2 months of storage. For both, MAP-PA/PE and vacuum-PA/PE samples, the shelf-life was estimated to be 5 months.

COMPARATIVE STUDY ON SELECTED PHYSICO-CHEMICAL PROPERTIES OF PACKED PALM-BASED COOKING OILS

Cooking oils are used for daily cooking as well as salad dressing, in processed food, and other various uses. The physico-chemical properties of cooking oils can affect the quality of foods and hence must be evaluated. The aim of the present study was to evaluate the physicochemical properties of palm-based cooking oils (refined, bleached and deodorized (RBD) palm olein). The analyses were conducted on a total of 20 different brands of cooking oil packed in plastic pouches, which were randomly chosen from a local market. The physico-chemical properties of the cooking oils investigated include moisture and impurities (MI), iodine value (IV), peroxide value (PV), slip melting point (SMP), Lovibond colour, and free fatty acid (FFA). The properties were compared with known standards for refined oils such as Malaysian Standard and Codex Alimentarius Standard. Analysis showed that MI, IV, and SMP of all brands were within the requirements set by Malaysian Standard for RBD palm olein. The PV, Lovibond colour, and FFA values of several brands deviated from the Malaysian Standard. Meanwhile, the PV and FFA of all brands of the cooking oil tested were within the value designated by the Codex Standards. The physico-chemical properties of RBD palm olein cooking oils tested in this study were of acceptable and good quality and are considered suitable for consumption. The quality of cooking oil should be regularly monitored to avoid the use of adulterated oil.

Effect of different waste plastic fractions on the thermal kinetics and microstructural behaviour of bitumen used for bituminous mix

The price of raw polymers used for making most of the waste plastics has confined the implementation of polymer modified bitumen (PMB) only to the major road projects. In view of the same, an attempt to make a PMB by such wastes was considered as a “state-of-art” in this investigation. Therefore, the different proportions of waste plastic fractions were blended with the pristine bitumen and the resulting blend characterized by thermal kinetics analysis, microstructural analysis, and Marshall mix design, respectively. The major findings have predicted the highest thermal stability of the blend was achieved by mixing plastic bags, plastic milk pouches, and plastic cups together in proportion of 2:0.25:1 to virgin bitumen with no thermal decomposition. Further, uniform dispersion of “bee-like structure” in that blend has reflected its homogeneity. Besides, such modified bitumen has elevated the Marshall quotient of the bituminous mix by 16%, which can preferentially be used in the rural roads safely, confirmed by Marshall mix design.

Study of effect of functional ingredients on sensory attributes of ready-to-use (RTU) and ready-to-reconstitute (RTR) health beverages for diabetic population

The current investigation was undertaken to develop Ready to Use (RTU) and Ready to Reconstitute (RTR) health beverage supplemented with functional ingredients. It was developed using double toned milk and replacing part of double toned milk with whey at 20, 30 & 40 %, the addition of Stevia:sugar blend (25:75, 50:50 & 100:00), the addition of almond oil or walnut oil at 2, 3 & 4 % and tea decoction at 10, 15 & 20 % later subjected to sensory evaluation. Finally, based on sensory scores, replacement of double toned milk with 30 % whey, addition 100:0 Stevia:sugar blend, 2 % almond oil or walnut oil and 15 % tea decoction was optimised. The optimised health beverage was concentrated to 31 % total solids and spray dried (inlet 180±10 and outlet 80±10 °C temperatures) to obtain ready to reconstitute health beverage powder which was packed in plastic pouches and stored at ambient temperature for further studies. The effect of reconstitution on the sensory characteristics was determined for different ratios. Among all ratios, 1:8 reconstituted health beverage was awarded the highest sensory score, which was comparable to control.

Physicochemical and microbiological properties of Pudding Powder as a complementary food during storage

The product evaluation during storage is important because it is related to food safety. The pudding powder as a complementary food was made from skim milk powder, sugar, mocaf, and carrageenan which enriched with inulin and fortified with micronutrient premix. The pudding powder were packed in polyethylene plastic (PE) and aluminium foil (AF) pouches to evaluate the physicochemical and microbiology properties at 15°C, 30°C, and 45°C for 4 weeks. The data were analyzed using IBM SPSS Statistics 20 and analysis of variance (ANOVA) with Duncan’s means test (significance level of p<0.05). The moisture content, protein, and lightness of all pudding powder were significantly decreased, while a value and Total Plate Count (TPC) were significantly increased after storage. The storage with AF pouches were not significantly affect the weight of pudding powder after first week storage. The water activity (aw) of AF45 was the highest among others. It affects the decreasing of protein, increasing of TPC, browning and caking on this pudding powder. The best storage condition of pudding powder for both pouches was at temperature 15°C.