Polymer Packaging Research Articles

MEMS-based electric field sensor with environmental adaptability consideration and its application in the near-ground atmosphere

The near-ground electric field (E-field) is an important parameter needed to be measured for lightning warning systems. Yet, most of the E-field sensors are based on bulky and expensive rotate-vane mills. This paper presents a novel MEMS(Micro-electro-mechanical Systems)-based sensor and its application in near-ground atmospheric E-field long-term monitoring. We solve the problem of environmental adaptability by means of a novel macromolecular polymer package and moisture-proof design. To enhance the electric field resolution, a Φ 36mm×17mm probe is mounted separately from the signal processing circuit. Both finite element simulation and experimental results prove that this sensor could detect the electric field as small as 5V/m. The real-time monitoring data have a good consistency with those of the commercial electric field mill.

Effect of cinnamaldehyde incorporation on the structural and physical properties, functional activity of soy protein isolate‐egg white composite edible films

Cinnamaldehyde (CIN) was added to edible composite films of soy protein isolate (SPI) and egg white (EW) to develop active food packaging. The effects of adding 2%–10% CIN on the structural, physical, and functional properties of the SPI/EW films were systematically evaluated. Fourier-transform infrared spectroscopy and X-ray diffraction suggested the excellent compatibility of the components because hydrogen bonding occurred. Scanning electron microscopy indicated CIN affected the structure of the films. The incorporation of CIN significantly improved the antioxidant and antimicrobial activities of the films, but reduced the tensile strength and water vapor permeability. In particular, the addition of CIN at different concentrations significantly increased the elongation at break, water resistant, and UV–vis light barrier properties of the films. Therefore, SPI/EW/CIN films can be used as eco-friendly bioactive materials in food packaging. Practical applications In recent decades, many studies were devoted to the development of biodegradable and edible natural biopolymers to replace petroleum-based polymer packaging. The edible bioactive packaging film can be prepared by adding active substances to the food packaging materials instead of directly adding it to the food, which not only maintains the original characteristics of the food, but also delays the deterioration and autoxidation of the food. This study evaluated the Microstructural, physical, and functional properties (antioxidant and antimicrobial activities) of composite films for use in food packaging and it is proved that it is possible in practical application.

Photografting of conducting polymer onto polymeric substrate as non-migratory antioxidant packaging

A non-migratory antioxidant clean label was developed by photografting monomers onto a conventional packaging polymer. The polypropylene (PP) film was initially brushed with glycidyl methacrylate (GMA) to prepare a reactive surface with a large amount of oxirane ring (PP-g-GMA) using a photografting method. Next, a conducting polymer (p-anisidine (PA)) was immobilized on the surface of reactive film (PP-g-GMA) through a ring-opening reaction to develop an antioxidant film (PP-g-GMA-g-PA). The chemical structure and atomic composition of the surface of the antioxidant film were characterized through FTIR and XPS, respectively. In addition, the microstructure and morphology of the grafted surface were observed by SEM and AFM. A DPPH assay and electrochemical analysis showed that the PP-g-GMA-g-PA film displayed antioxidant properties and oxidation/reduction features. Moreover, the storage test in various food matrices demonstrated that the antioxidant films can prolong the shelf life of food, in which the antioxidant film significantly retarded vitamin C degradation and oil oxidation during storage. This system exhibited non-migratory characteristics; no migration residues were detected in simulant solvents after incubation, which can be used for biomedical and packaging applications.

Методичні підходи щодо оцінювання здатності до біохімічного розпаду полімерних матеріалів та їхніх відходів

Actuality. The urgency of the topic is due to the fact that recently the problem of environmental safety in connection with the generation of large quantities of waste has become particularly acute. A separate aspect of this problem is the accumulation of polymeric material wastes, in particular packaging and packaging waste. Preventing packaging and packaging waste with a view to ensuring a high level of protection of the environment and human health is a major goal of regulation in the field of packaging and packaging management, both nationally and internationally. Materials and Methods.The purpose of the work is to analyze the existing requirements for packaging and its waste in the EU and Ukraine and to systematize the methods used in the process of evaluation and certification of polymeric packaging according to biodegradation criteria. It is stated that the manufacture of packaging must be carried out in such a way that the level of toxic and other harmful substances and materials that are components or components of the packaging is minimized. Packaging to be recovered through energy recovery must have the minimum required calorific value for energy recovery. Organic recovery packaging should be characterized by its ability to decompose under the influence of microorganisms, which should not interfere with its separate collection. The use of biodegradable materials for packaging and packaging is a new step in the field of packaging and packaging waste management, which will prevent waste generation. The characteristic of the main types of biodegradable polymeric materials is given. DSTU EN 13432: 2015 “Packaging. Requirements for packaging recoverable through composting and biodegradation. Test scheme and evaluation criteria for the final acceptance of packaging» and DSTU EN 14995: 2018 «Plastics. Evaluation of compostability. Test scheme and specifications”, which sets out the basic requirements and procedures for determining the biodegradability of packaging and packaging materials, which will allow the assessment and certification of packaging according to biodegradation criteria both for the internal market and for export. Conclusions. The introduction of methods and test schemes for assessing the biochemical degradation capacity of packaging will accelerate the introduction of biodegradable materials in the consumer market of Ukraine, reduce the total amount of packaging and packaging waste, and help meet the goals set by the 2030 National Waste Management Plan. Key Words: packaging waste, EU Directives, biopolymer materials, biodegradability, methods for determining biodegradation.

Novel postharvest intervention using rice bran wax edible coating for shelf‐life enhancement of Solanum lycopersicum fruit

The edible coating is considered as one of the most-effective and safer ways to prolong the shelf-stability of the horticultural crops. Utilization of rice bran wax (RBW) as a coating substrate can be an excellent shelf-life extension strategy by transforming secondary by-product from rice processing into a useful coating substrate. This research was an attempt to use RBW as an edible coating and its effects on the shelf-life extension of Marutham CO3 variety tomatoes. Crude RBW refined in laboratory-scale was undergone for free fatty acid profile analysis and found that contains 18 health-beneficial free fatty acids. RBW was made into an emulsion with different concentrations used for coating the tomatoes. Physiological loss weight, lycopene content, TSS, firmness, respiration rate, SEM structure, and thickness of the coatings were analyzed and observed that 10% emulsion coated tomatoes had shown a shelf-life of 27 days, compared to 18 days of the control samples. Practical applications The concept of edible coating is one of the current global research trends that involve in the formulation of primary packaging material for food products that can be ingested safely along with the food. It is a cost-effective and sustainable solution to reduce the environmental pollution caused by conventional polymer packaging solutions. Rice bran wax is a secondary by-product separated from the rice bran oil during refining. It has good applicability in the formation of lipid-based edible coatings, after refining and removal of crude resinous matter. It is a hydrophobic substance and avoids moisture loss from the product during storage. Due to its water repellency, it also avoids microbial infestation. It can be beneficially used for horticultural crops, owing to their low shelf life due to high moisture content and metabolic activity. The rice bran wax-based coating can also delay the ripening process by modifying the immediate environment of the product. This coating can be used for high valued horticultural produce that tends to ripen or shrivel sooner. It can also be used as an obstruction against enzymatic browning in cut fruits and vegetables and for minimally processed and packaged foods. Rice bran wax-based edible coating can be used for shelf-life extension of horticultural produce and also for milk (e.g., Cheese) and meat (e.g., Cut meat) products.

Impact of weathering on the chemical identification of microplastics from usual packaging polymers in the marine environment

Most of the plastics produced worldwide are finally disposed into the environment, most of them being one-use plastic packaging. Once released, plastics may undergone degradation through several agents, such as solar radiation, mechanical forces, and microbial action. Weathered plastics and microplastics (MPs) collected from the marine environment show considerable physical and chemical differences regarding their pristine counterparts; most notably on their surface, where spectrometric measurements are done. Hence, it is crucial to consider aging for their correct identification and quantification in environmental monitoring. Five of the most common polymers employed worldwide for packaging (LDPE, HDPE, PS, PP and PET) were weathered in a pilot-scale system simulating dry and marine conditions for more than 10 weeks. Aliquots were withdrawn periodically to monitor their weathering processes by means of infrared spectrometry and scanning electron microscopy; their spectra were compared and band ratios calculated. Results showed that an individual study of each polymer is necessary since degradation pathways and products depend on the polymer type. Moreover, including spectra of weathered polymers in the spectral libraries to obtain reliable identifications in microplastics pollution studies was critical.

Консервы — драйвер развития промышленности полимерных материалов

The development of the polymer market demonstrates the positive dynamics of domestic production. To bring competitive products to the market, it is necessary to focus on a new vector of development, given the global popularity of polymer packaging, which makes up about 50 % of all types of packaging. Of these, a large share (about 60 %) is soft packaging, and this indicator continues to grow. The food industry is the main consumer of this type of packaging. Shown are the developments and prospects of using polymer and combined types of consumer packaging in the production of meat and meat-containing canned food, canned feed for unproductive animals, as well as the classification ranking of polymer consumer packaging and some aspects of thermal canning.

Polymer packaging waste recycling: study of the pyrolysis of two blends via TGA

The aim of this work is the evaluation of thermal degradation temperatures of two polymeric blends constituted by polyethylene PE, polypropylene PP, polystyrene PS and poly(ethylene terephthalate) PET through TGA in a catalytic mode. These polymers are widely known for their everyday use as packaging materials worldwide. The need for recycling is evident, the searches try to combine the energy profit with the use of common oxides as catalysts. The oxides chosen to be studied were MgO CaO, BaO γ-Al2O3 and TiO2, all dried and powdered. The results indicate that truthfully the implication of MgO lowers the decomposition peak temperature for most cases. Thus, MgO has been chosen as a satisfactory catalyst since the low acidity of the others leads to no harm for the polymers. Two blends containing the commoner polymers have also been studied in order to simulate the real conditions in solid waste, namely Blend A: PE/PET/PP of 50/25/25 and Blend B: PE/PET/PP/PS/PVC of 40/25/20/10/5 mass ratio. The most impressive result regards the PVC involvement, since small ratio in the blend reduces the decomposition beginning below 100 °C.

Evaluation of the specific migration according to EU standards of titanium from Chitosan/Metal complexes films containing TiO2 particles into different food simulants. A comparative study of the nano-sized vs micro-sized particles

Abstract Although, the current market of polymer-based food packaging that use engineered nanoparticles is increasing, concern over toxicity due to their possible migration from polymer packaging into foodstuff affects consumer acceptance which has been recognized as a key factor to negotiate market opportunities successfully. In this context, the aim of this work was to evaluate the performance of films based on α-chitosan (CS)/titanium dioxide (TiO2) nano- and micro- sized complexes in terms of (i) migration according to European Normative 1130-1:2004, (iii) cytotoxicity and (iii) antioxidant activity by means of DPPH tests, as active films for foodstuff. To the best of the authors’ knowledge, this is the first work assessing the migration of TiO2 from CS/TiO2 nano- and micro- sized complexes in accordance with EU Recommendation. With regard to the specific migration tests, which were quantified using acid digestion followed by inductively coupled plasma-mass spectrometry (ICP-MS) detection of titanium, the results revealed that titanium can migrate from chitosan matrix after incubation in different food simulants over 10 days at 40 °C or 10 days at 5 °C, but only in its ionic form, and no evidence of TiO2-particle migration was found. The amount of migrated titanium was in a negligible amount (

Влияние упаковочных материалов из биоразлагаемой и полипропиленовой пленки на сохранность желейного мармелада

Introduction. Waste management and poorly degradable polymer packaging are one of the main environmental issues. Biodegradable materials based on a composition of native and modified starches can solve the problem of polymer waste in food packaging. They are environmentally friendly and harmless during decomposition. However, the barrier properties of biodegradable films still remain understudied.
 Study objects and methods. The research featured the safety profile of gelatinous confectionery products during storage in biodegradable and polypropylene films. It focused on moisture transfer and microbiota growth in glazed jelly marmalade. The first sample was wrapped in oriented polypropylene film (40 microns), while the other sample was packaged in a biodegradable film (50 microns). A set of experiments was conducted to measure the mass fraction of moisture, water activity, fatty acid composition of the fat fraction of the glaze, active acidity, microbiological parameters, and lipase activity during storage.
 Results and discussion. The activity of water during storage remained the same. The specific rate of moisture transfer for the polypropylene film sample was approximately 1.4 times higher than for the biodegradable sample. It equaled 1.16×10–6 g/m2·s for the polypropylene film sample and 0.83×10–6 g/m2·s for the biodegradable sample. The dynamics of growth of QMAFAnM, mold, and yeast was the same in both samples; it did not exceed the regulated indicators of microbiological safety after 12 weeks of storage. The lipase activity of the glazed marmalade samples packed in the polymer film did not increase during storage. Replacing the polypropylene film with a biodegradable film did not significantly affect the safety profile of confectionery products.
 Conclusion. Research results confirmed the possibility of using a biodegradable film for packaging confectionery products.

Development of Bacterial Spore Pouches as a Tool to Evaluate the Sterilization Efficiency-A Case Study with Microwave Sterilization Using Clostridium sporogenes and Geobacillus stearothermophilus.

In this study, novel spore pouches were developed using mashed potato as a food model inoculated with either Geobacillus stearothermophilus or Clostridium sporogenes spores. These spore pouches were used to evaluate the sterilization efficiency of Coaxially induced microwave pasteurization and sterilization (CiMPAS) as a case study. CiMPAS technology combines microwave energy (915 MHz) along with hot water immersion to sterilize food in polymeric packages. The spore pouches were placed at pre-determined specific locations, especially cold spots in each food tray before being processed using two regimes (R-121 and R-65), which consisted of 121 °C and 65 °C at 12 and 22 kW, respectively, followed by recovery and enumeration of the surviving spores. To identify cold spots or the location for inoculation, mashed potato was spiked with Maillard precursors and processed through CiMPAS, followed by measurement of lightness values (*L-values). Inactivation equivalent to of 1–2 Log CFU/g and >6 Log CFU/g for Geobacillus stearothermophilus and Clostridium sporogenes spores, respectively was obtained on the cold spots using R-121, which comprised of a total processing time of 64.2 min. Whereas, inactivation of <1 and 2–3 Log CFU/g for G. stearothermophilus and C. sporogenes spores, respectively on the cold spots was obtained using R-65 (total processing time of 68.3 min), whereas inactivation of 1–3 Log CFU/g of C. sporogenes spores was obtained on the sides of the tray. The results were reproducible across three processing replicates for each regime and inactivation at the specific locations were clearly distinguishable. The study indicated a strong potential to use spore pouches as a tool for validation studies of microwave-induced sterilization.

Methods of manufacturing polymer packaging for foodstuffs (overview)

A brief overview of the main methods, schemes and equipment for production of polymer packaging for food products is presented, their advantages and disadvantages are noted. The materials used in the production of packages for various purposes from single-layer to multi-layer and combined are described.

ASPECTS OF CHOICE OF EMULSINATORS FOR COSMETIC PRODUCTS IN THE FORM OF SPRAY FOAM

Modern trends in the technology of cosmetics is the development of cosmetic compositions taking into account the basic requirements for these products (hypoallergenicity, naturalness of the base, the absence of artificial colors, a certain pH value, the effectiveness of photoprotective action, special requirements for polymer containers and packaging, etc.). In this case, first of all, attention should be paid to the main ingredients of almost every cosmetic product for the skin – amphiphilic compounds (surfactants), which should not irritate or damage the skin and skin. Cleansing and regenerative agents should include safe surfactants. In order to reduce the irritating effect on the skin, many products contain mixtures of several surfactants of the anionic type. For use in restorative cosmetics, it is proposed to consider a number of surfactants and their compositions, as well as to determine the most optimal combination of selected emulsifiers in the composition of a cosmetic product.Based on the results of the analytical review of the scientific literature and studies, conclusions are drawn about the possibility of using the composition of emulsifiers as a component of a cosmetic product in the form of spray foam. On the basis of the studies carried out on the colloidal-chemical properties of foaming systems for cosmetic purposes, the concentration limits for the introduction of emulsifying components in the formulation of the "GYDERLIFE-INTENSIVE" cosmetic product have been determined. According to the results of the study of the height of the column of foam and its stability in the cosmetic product "GYDERLIFE-INTENSIVE", the optimal ratio of emulsifiers in the formulation was established, which ensures high quality indicators of the cosmetic product, namely: Lanette SX – 1.85, PEG-7 Glyceryl Cocoate – 1, 08 Eumulgin B2 – 2.00 and sodium laureth sulfate –– 0.24 (mass fraction). The possibility of determining the height of the foam column and its activity in the studied cosmetic product according to current methods and their use as the MCC cosmetic product "GYDERLIFE-INTENSIVE" is shown.

Thermal, electrical and mechanical properties of graphene/nano-alumina/epoxy composites

Graphene-filled epoxy composites have recently attracted much concern in electronic industries. However, graphene can cause sharp diminishment on the electrical resistivity of such composites. To date, electrically insulative alumina nanoparticles are chosen as a secondary filler to isolate the graphene sheets. In the present study, reduced graphene oxide (RGO) was prepared and characterized with FTIR, XRD, Raman spectroscopy, TEM, and AFM analysis. Thereafter, RGO and alumina were dispersed at different hybrid ratios of 10:0, 8:2, 6:4, 5:5, 4:6, 2:8, and 0:10 by ultrasonication into the epoxy matrix at a fixed loading of 1 wt%. Accordingly, the thermal, electrical and mechanical properties of the hybrid epoxy nanocomposites were investigated to achieve the best performance. Based on a decision-making technique, the synergy of RGO and alumina at 6:4 was considered to be the best. At 6:4, the thermal conductivity was enhanced by 23.4%. While, the insulation properties of epoxy composites were retained significantly in contrast to RGO/epoxy composites. Besides, the tensile strength was enhanced by 22.56%. Also, the storage modulus was improved by 4.6% compared to the pure epoxy. It is found that the settling of the alumina nanoparticles on the graphene surface not only inhibits the electron transfer but also eliminates the agglomerations of graphene. This study is important for designing an optimum multi-functional polymeric packaging material.

Applications of gaseous chlorine dioxide for antimicrobial food packaging: a review

Microorganisms develop in food during slaughtering, processing, packaging operations and transportation. Foodborne infections and decay are major concerns for farmers and the food industry. Gaseous chlorine dioxide (ClO2) is increasingly used for disinfection in packaging of fresh meat, meat products and other produce because ClO2 has strong antimicrobial effect with minimal impact on the environment. Antimicrobial packaging is an advanced technique that integrates antimicrobial compounds into the packaging material to suppress the growth of microorganisms. Aqueous ClO2 has been utilized for various food products, yet gaseous ClO2 displays several advantages. For instance, ClO2 is less corrosive, mixes easily with the package atmosphere, disperses rapidly, and has the capability to diffuse into product surfaces and films. Here we review antimicrobial mechanisms and applications of gaseous ClO2 in food packaging applications. We present the different forms of ClO2 packaging systems and their effect on polymeric packaging material.

Optimization of Process Variables and Validation of The Models for Nano-Particle Embedded Biodegradable Polymers for Packaging

Optimization of Process Variables and Validation of The Models for Nano-Particle Embedded Biodegradable Polymers for Packaging

Application of electrospinning technique in development of intelligent food packaging: A short review of recent trends.

Intelligent food packaging refers to packages with the ability to sense foodstuff changes and to inform customers of the packaging content variations. They are often accompanied by smart detecting devices. Providing a suitable platform to include these devices into packaging polymers has always been discussing. Electrospun nanofibers produced through the electrospinning have been recently utilized as an outstanding and novel platforms for this purpose. Thus, the main aim of this study is to investigate recent trends in producing intelligent food packaging using electrospinning technique. In this regard, this paper was categorized into two chief sections, including (a) the principal of electrospinning technique to fabricate fine nanofibers and the parameters affecting the quality of electrospun fibers, and (b) the role of nanofibers as a platform to cover pH indicators in intelligent food packaging.

Chia seeds to develop new biodegradable polymers for food packaging: Properties and biodegradability

AbstractChia seeds are a promising raw material for the development of biodegradable and edible polymers due to their composition and properties. This study aimed to evaluate the effects of drying process of chia mucilage (oven and freeze‐drying) and the incorporation of chia oil in films for food packaging. The films were formed by casting using chia mucilage and glycerol. The polymers developed were evaluated by physicochemical properties, microstructure, thermal properties, and biodegradation. The drying process of mucilage and oil incorporation in films affected mainly mechanical and color properties. Freeze‐dried mucilage resulted in superior mechanical performance. Differences were caused by the effect of drying process in the molecular structure of chia mucilage and the incorporation of oil among the polymer chains. Chia mucilage films were completely soluble in water and biodegraded in a short time in soil. These films are promising biodegradable polymers for the development of eco‐friendly food packaging and edible sachets for small pre‐measured portions, preventing environment pollution and facilitating product consumption.

THE STUDY OF THE PROPERTIES OF SYEDALI PACKAGING BASED ON APPLE PUREE WITH ADDED APPLE, GRAPE AND TOMATO POMACE

The technology of production of edible food packaging based on Apple puree with the addition of 25, 50 and 75 % of Apple, grape and tomato pomace. The physical and chemical properties of the resulting edible packaging – humidity, water absorption, resistance to different nature of liquids, microscopy and organoleptic evaluation of samples. The influence of the concentration of used Marc on the organoleptic characteristics of edible packaging. The correlation between moisture and water absorption of edible packaging based on Apple puree with the addition of Marc is determined. High resistance of the investigated package to various model liquids is established. The research results show the high potential of the developed packaging as a replacement for traditional disposable polymer packaging materials. Edible packaging based on food production wastes - the extract from the processing of fruits and vegetables not only has a reduced cost, but is also partly a solution to a common environmental problem - recycling.

Упаковка для харчових продуктів: особливості використання та переробки

The article deals with the peculiarities of polymer packaging for food products, as well as the possible risks that arise in the process of use and its processing. The Aim of the Article. Determine the toxic substances of the packaging component composition and carry out comprehensive analytical control on the content of priority pollutants to prevent adverse effects on food products, the environment, the human body, and outline the possible risks of polymeric food packaging recycling. Methods and Materials. To identify and define the levels of chemical substances and toxic elements migration from different polymeric material types and products from them. The methods of gas chromatography, high performance liquid chromatography, atomic absorption spectrophotometry, mass-spectrometry were applied using modern validated methods. Results and Discussion. According to the results of the researches, it is established that a large group of chemicals gets from the polymeric packaging to the contacting media, and in some cases their number exceeds the hygienic standard – ANM (acceptable number of migration). The increase in the number of chemicals migrating from the packaging material, as well as the levels of content of new excipients (dyes, decomposition products, impurities) that are formed after recycling of polymeric materials, is evidenced by the results of many research works. Conclusions. Careful monitoring of the migration levels of toxic components from different types of packaging materials and products into contact media should be carried out to assess the risks and their negative effects on food and human health. At the legislative level, control over the processing of plastic packaging for food should also be realized, taking into account the possibility of the formation of new chemicals and toxic elements. Key Words: packaging, safety, food products, risks.