Properties Of Packaging Materials Research Articles

A thorough evaluation of chitosan-based packaging film and coating for food product shelf-life extension

Chitosan is a cationic polysaccharide and derived from chitin present in exoskeleton of crustaceans such as prawns, crabs, and lobsters. This natural biopolymer chemical structure is identical to cellulose but insoluble in aqueous and organic solvents. Chitosan is an ecologically beneficial biodegradable alternative to synthetic polymers, notably typical plastics. Chitosan may be used to make a variety of films, coatings, and membranes, each having its own distinct features. Chitosan films are biodegradable, translucent, and have high mechanical strength, making them adequate for food packaging, water purification, and wound dressings. Chitosan-based films and coatings are often used for packaging foods such as fruits and vegetables, meat, and seafood. According to the findings, chitosan films have outstanding barrier qualities against UV radiation, gases, and moisture. They can assist in safeguarding packed objects from outside influences such as oxidation and humidity, which could degrade their quality. Chitosan's antibacterial qualities naturally limit the development of bacteria, viruses, and fungi. Because of this property, chitosan-based films are useful for packaging perishable food products since they may extend shelf life by lowering microbial contamination. Modifying the chitosan content or adding additional components can change the mechanical strength and flexibility of the film. Surfaces may be treated with chitosan coatings to improve qualities such as water resistance, barrier properties, and antibacterial activity. This review article discusses different approaches such as solvent casting, extrusion, electrospinning, thermoplastic method, layer-by-layer assembly, spraying, dipping for the preparation of chitosan-based films and coatings. Further these food packaging material properties such as viscosity, thermal properties, optical properties, solubility, hydrophobicity, color, mechanical characteristics, barrier qualities, antibacterial properties, antioxidant activity and prolonging the shelf life of products is described in depth.

Natural Extracts and Their Applications in Polymer-Based Active Packaging: A Review.

At a time when food safety awareness is increasing, attention is paid not only to food and additives but also to packaging materials. Most current food packaging is usually made of traditional petroleum-based polymeric materials, which are not biodegradable and have adverse effects on the environment and health. In this context, the development of new non-toxic and biodegradable materials for extending the best-before date of food is receiving increasing attention. In addition, additives in packaging materials may migrate outward, resulting in contact with food. For this reason, additives are also seen as a transition from synthetic additives to natural extracts. Active extracts from animals and plants having good antioxidant and antibacterial properties are also beneficial for human health. It is indisputable that active extracts are ideal substitutes for synthetic additives. Polymer packaging materials combined with active extracts not only maintain their original mechanical and optical properties and thermal stability but also endow polymers with new functions to extend the shelf life of food. This review paper provides an overview of this promising natural extract-containing polymer-based active packaging, with a focus on plant essential oils (containing phenolics, monoterpenes, terpene alcohols, terpene ketones, and aldehydes), pigments (procyanidins), vitamins (vitamin B), and peptides (nisin). In particular, this paper covers the research progress of such active extracts, in single or compound forms, combined with diverse polymers (mostly biopolymers) for food packaging applications with particular focus on the antioxidant and antibacterial properties of packaging materials.

Nanocellulose Composite Films in Food Packaging Materials: A Review.

Owing to the environmental pollution caused by petroleum-based packaging materials, there is an imminent need to develop novel food packaging materials. Nanocellulose, which is a one-dimensional structure, has excellent physical and chemical properties, such as renewability, degradability, sound mechanical properties, and good biocompatibility, indicating promising applications in modern industry, particularly in food packaging. This article introduces nanocellulose, followed by its extraction methods and the preparation of relevant composite films. Meanwhile, the performances of nanocellulose composite films in improving the mechanical, barrier (oxygen, water vapor, ultraviolet) and thermal properties of food packaging materials and the development of biodegradable or edible packaging materials in the food industry are elaborated. In addition, the excellent performances of nanocellulose composites for the packaging and preservation of various food categories are outlined. This study provides a theoretical framework for the development and utilization of nanocellulose composite films in the food packaging industry.

Epoxy composites with satisfactory thermal conductivity and electromagnetic shielding yet electrical insulation enabled by Al2O3 platelet-isolated MXene porous microsphere networks

The development of highly integrated electronic devices has placed higher demands on the thermal conductivity, electromagnetic interference (EMI) shielding, and electrical insulation properties of electronic packaging materials. In this work, a facile strategy for the fabrication of epoxy composites with Al2O3 platelet-isolated MXene porous microsphere networks was proposed. The composites were prepared by a simple salt-template method under vortex conditions and showed effective electric insulation as well as satisfactory EMI shielding and thermal conductivity properties. Particularly, the EMI shielding performance is enhanced by MXene porous microspheres with multi-interfacial conductive networks. Moreover, Al2O3 platelets (Al2O3p) with shell-like arrangement enrich the thermal conductivity paths on one hand and synergistically interact with the epoxy matrix to intercept the electron transfer between the MXene porous microspheres on the other hand. As a result, the obtained MXene/Al2O3p/Epoxy composites exhibit excellent thermal conductivity (2.1 W/mK) and satisfactory EMI shielding performance (22.3 dB at 8.6 GHz), while maintaining high electrical insulation (1.2 × 109 Ωcm). This paper provided a new idea to synergistically improve the electrical insulation, thermal conductivity and EMI shielding properties of epoxy composites.

Barrier, converting, and tray‐forming properties of paperboard packaging materials coated with waterborne dispersions

AbstractIn this work, different food‐contact experimental and commercial aqueous polymeric dispersions were applied to paperboard via rod coating technology to achieve <5% non‐cellulosic content. Barrier (water, moisture and grease), mechanical (tensile and bending) and converting (heat‐sealing and creasing) properties were analysed before tray formation trials on pilot‐scale equipment. Dispersion‐coated samples were compared against polyethylene terephthalate (PET) extrusion‐coated paperboard, the principal industrial material used for food trays. Results show that, within the investigated properties, waterborne dispersions can achieve similar barrier properties compared with PET, yet at lower dry coat grammage (12 g/m2 vs. 40 g/m2 of PET‐coated paperboard). Additionally, the investigated coatings heat‐sealed at temperatures as low as 80–90°C, almost 100°C less than PET; however, lower seal forces could be achieved (15–20 N/(25 mm) vs. 23 N/(25 mm) of PET‐coated paperboard). Paperboard delamination occurred at the highest seal forces. Dispersion‐coated trays were obtained at 4.5–5.0% blank moisture content. Formed trays at industrial processing parameters showed critical coating damage during converting due to tensile stresses. This work shows that milder processing conditions allow a reduction in coat defects.

Enhancing Starch-Based Packaging Materials: Optimization of Plasticizers and Process Parameters.

In order to actively promote green production and address these concerns, there is an urgent need for new packaging materials to replace traditional plastic products. Starch-based packaging materials, composed of starch, fiber, and plasticizers, offer a degradable and environmentally friendly alternative. However, there are challenges related to the high crystallinity and poor compatibility between thermoplastic starch and fibers, resulting in decreased mechanical properties. To address these challenges, a novel approach combining plasticizer optimization and response surface method (RSM) optimization has been proposed to enhance the mechanical properties of starch-based packaging materials. This method leverages the advantages of composite plasticizers and process parameters. Scanning electron microscopy and X-ray crystallography results demonstrate that the composite plasticizer effectively disrupts the hydrogen bonding and granule morphology of starch, leading to a significant reduction in crystallinity. Fourier transform infrared spectroscopy results show that an addition of glycerol and D-fructose to the starch can form new hydrogen bonds between them, resulting in an enhanced plasticizing effect. The optimal process parameters are determined using the RSM, resulting in a forming temperature of 198 °C, a forming time of 5.4 min, and an AC content of 0.84 g. Compared with the non-optimized values, the tensile strength increases by 12.2% and the rebound rate increases by 8.1%.

Exploring the effects of hyperbaric storage on the optical, structural, mechanical and diffusional properties of food packaging materials

The effect of hyperbaric storage (HS) on food packaging materials was evaluated. PA/PE, PP/EVOH/PE, PET and PLA pouches filled with hydroethanolic simulant (D1) were stored at 0.1 and 200 MPa for up to 35 days and analyzed for optical, structural, mechanical and diffusional properties. HS weakened PLA seals, which easily failed after 7 days releasing the simulant. Both PET and PLA films swelled during HS, reducing PET physical ageing and PLA crystallinity. These structural effects caused PET and PLA mechanical properties to vary during HS, and a slight WVTR increase in PLA. Optical, structural and mechanical properties of multi-material films did not change upon HS. Nevertheless, both PA/PE and PP/EVOH/PE released critical amounts of adhesives after 7 and 35 days under pressure, respectively. Results indicate the critical role of the packaging material of foods intended for HS, and the need for its careful selection in future studies on the topic.

Pengaruh suhu sterilisasi pada sifat morfologis dan mekanik kemasan fleksibel retort produk empal gentong siap saji [The effect of sterilization temperature on morphological and mechanical properties of retort flexible packaging for ready to eat “empal gentong” product

Thermal food sterilization is the preservation technology to extend packaged food shelf life. The properties of packaging materials that change after thermal sterilization are morphological, mechanical, and color properties. This study aimed to observe the effect of sterilization temperature on the morphological, mechanical, and color properties of flexible retort pouch packaging. The food product sample processed in retort packaging was Indonesian traditional food, “empal gentong”. The retort package was composed of PET/Al/Nylon/CPP and processed at 121 °C 0,8 bar for 9 min, with an unprocessed sample was as a control. Three replications of mechanical and color results were analyzed using T-test with p<0.05 significance level to determine the significant difference. The retort pouch sample showed visual and microscopic defects in the form of separation between the PET layer and aluminum foil after being processed at 121 °C 0,8 bar for 9 minutes. In addition, temperature processing at 121 °C influenced the tear strength results and color significantly (p<0,05). Color changes was occured on the inside of the packaging contacting with the food. Each layer in multilayer packaging is interrelated and supports one another. Multilayer flexible packaging combines the different properties of a single monolayer material, so it is suitable for commercial sterile food packaging.

Review on Physicochemical Modification of Biodegradable Plastic: Focus on Agar and Polyvinyl Alcohol (PVA)

Plastics materials which are used in our daily life especially for packaging applications are derived from petrochemicals. Though these plastic materials satisfy the required properties of packaging materials in terms of strength, water resistance, and durability, they are not biodegradable and stay in landfills for plenty of years. This causes serious environmental threat and pollution. Owing to this, biodegradable plastics have been emerged as an alternative to conventional plastics. However, most of the biodegrade plastics are dependent on forest reserves even some may affect food supply. Nevertheless, agar and polyvinyl alcohol (PVA) neither causes deforestation nor affect the food stock. Though agar and PVA neither causes deforestation nor affect the food supply, they have high water absorption and a moderate tensile strength. This restricts the use of these polymers for applications. Researchers have used physicochemical modification methods to improve the properties of biodegradable polymers with due attention of agar and PVA. This review presents the basics of polymers, biodegradable polymers, chemistry of biodegradation, environmental impacts of biodegradable polymers, and the physicochemical modification of biodegradable polymers with a special focus of agar and PVA.

Development of Biodegradable Polyamide 4/Polyvinyl Alcohol/Poly(lactic acid) Multilayer Films with Tunable Water Barrier Property and Superior Oxygen Barrier Property

Poor mechanical and barrier properties of biopolymer-based packaging materials limit their widespread applications. The combination of biopolymers with different nature is considered an effective strategy to obtain complementary properties, but this method is always restricted by the incompatibility between matrices. To combine polyamide 4 (PA4) and poly(lactic acid) (PLA), which present excellent oxygen barrier and water barrier properties, respectively, this study puts forward the use of polyvinyl alcohol (PVA) as a bonding layer to connect them and form the PA4/PVA/PLA multilayer films by the layer-by-layer solution casting method. PA4 and PLA are successfully linked through hydrogen bonding and electrostatic interactions with PVA. The cross-section morphology and peel test results proved the good interlayer adhesion between layers. After combination with PA4, the tensile strength, elongation at break, and oxygen barrier properties of PLA were greatly improved. The oxygen barrier of the PA4/PVA/PLA multilayer film was more than 260 times higher than that of the PLA monolayer. PA4/PVA/PLA films presented better thermal stability, transparency, and water barrier properties compared to the PA4 monolayer. Besides, PA4/PVA/PLA multilayer films presented a one-way water barrier characteristic, which made them effective in avoiding the condensation phenomenon when used as fruit or vegetable packaging. The study improved the poor interfacial compatibility between PA4 and PLA and provided a simple strategy for developing sustainable packaging with excellent performance.

Development of robust sensor packages for autonomous underwater vehicles

New generations of robots are designed to support humans with a variety of partially or fully automated services. Such flexible and mobile service robots cooperate with humans or even act completely independent. To achieve this, it is necessary to significantly improve their capabilities in terms of environment perception, data processing and movement. At the same time, they must meet the highest standards of reliability and safety. Innovative electronics enable the necessary improvements and thus appropriate robot behavior. The aim of the Bionic RoboSkin project is to enhance the possibilities of a robot platform that is capable of autonomously navigating its respective environment by means of a flexible bionic sensor skin. The sensor platform is an autonomous underwater vehicle [AUV] that is based on the bionic principles of a Manta Ray [1, 2, 3]. The newly developed sensor skin consists of a textile composite as a carrier for sensor elements and provides moisture-resistant electrical connections for energy supply and communication. The integrated sensor modules enable both the detection of touch and approach and the exploration of the environment. The functionality of the sensor skin is targeting two service robotics applications: autonomous surveying of underwater structures (e.g. inspection of pipelines) and semi-autonomous geo-exploration in difficult-to-access areas (e.g. monitoring in tunnel construction). As a result, the paper presents the concept of a modular packaging platform for the use in a harsh marine environment. The technologies used for the miniaturization of the sensor module by PCB embedding and for outer housing development will be discussed in detail and a strong focus is put on packaging material properties in sub-marine conditions.

Burst and Physicochemical Characteristics of Glycerol-Added Chitosan Films for Food Packaging

Toward establishing the full design aspects of chitosan as a packaging material or as cling wraps, the chemical characteristics, thermal stability, optical transparency, Young’s modulus, elongation at fracture, and burst strength of pure and glycerol-added 100 μm-thick-chitosan films were investigated. Films of chitosan and films with 10%, 20%, and 30% w/w glycerol as the plasticizer were prepared per standard protocols. Electron microscopic analysis revealed that all films are homogeneous. The addition of glycerol did not alter the crystallinity, lowered the glass transition by ∼7 °C, decreased the thermal stability, decreased the roughness by 50%, and increased the optical transparency by 5%. It was found that the incorporation of glycerol decreased the Young’s modulus by two orders, increased the plastic strain at least by four times, and decreased the burst strength by at least two times. The results from this systematic analysis, including comparisons with existing packaging materials, provide a holistic picture for tailoring the properties of chitosan-based packaging materials for modified atmosphere packaging (MAP) toward sustainable development.

Antibacterial properties of TiO2 nano coating on food packaging surfaces against Escherichia coli and Salmonella typhimurium

ABSTRACT This work aimed to enhance the surface properties of common food packaging materials (PVC, PS, PET, PVDC) by applying a TiO2 nano thin film coating. Physical and chemical analyses confirmed a well-defined anatase phase film. PET showed the highest antibacterial activity, followed by PVDC, PS, and PVC. After 60 min of UV-A irradiation, E. coli elimination rates were 99.85% (PET), 97.14% (PVDC), 96.5% (PS), and 85.91% (PVC). Similarly, for S. Typhimurium, the respective rates were 97.8% (PET), 83.71% (PVDC), 74.79% (PS), and 68.94% (PVC). Complete eradication of both strains occurred within 120 min (E. coli) and 180 min (S. Typhimurium). Durability testing revealed PET's mass loss of 97 mg/kg after 15 cycles, while PVC had the lowest value of 7 mg/kg. These findings demonstrate that TiO2 thin film-coated substrates effectively inhibit bacteria growth, extending food product shelf life.

Mechanical Properties of Protein-Based Food Packaging Materials

The quality and safety of food products greatly depend on the physiochemical properties of the food packaging material. There is an increasing trend in the utilization of protein-based biopolymers for the preparation of edible films and coating due to their film-forming properties. Various studies have reported the preparation of protein-based edible films with desirable mechanical and barrier properties. The mechanical attributes of the protein-based food packaging materials can be enhanced by incorporating various components in the film composition such as plasticizers, surfactants, crosslinkers, and various bioactive compounds, including antimicrobial and antioxidant compounds. This review article summarizes the recent updates and perspective on the mechanical attributes such as Tensile Strength (TS), Elongation at Break (EAB), and Young's Modulus (YM) of edible films based on different proteins from plants and animal sources. Moreover, the effects of composite materials such as other biopolymers, bioactive compounds, essential oils, and plasticizers on the mechanical properties of protein-based edible films are also discussed.

The Effect of the Mechanisms of Directing the Recipient to Perceive Uniqueness on the Production of Unique Forms in the Urban Context -Mosul as a Case Study-

Architecture as a human production is considered as the principal source of distinguished elements within the city; such elements give the city its own identity. The progress of achieving such unique pieces is regarded as an urban design strategy which requires a particular methodology, depending not only on the designer but also on the perception of these elements. This paper concentrates on exploring the most important perceptual mechanisms that affect the recipient in making him distinguish the unique elements-particularly building- within an urban context. The study is spatially limited to the city of Mosul. The problem of the current study is constituted in the lack of a comprehensive vision about the mechanisms affecting the direction of the recipient to realize the unique output, so that the designer can follow clear mechanisms to reach the realization of a unique building within its context. This study aims to explore the mechanisms of guiding the recipient to realize uniqueness and the steps involved, within the different design practices, that affect obtaining a unique building. To achieve this goal, the research is defined by building the theoretical framework represented by the mechanisms of guiding the recipient to realize uniqueness, which includes two secondary axes: the first is the mechanisms of realizing uniqueness at the personal level of the recipient, and the second is the effectiveness of perceiving uniqueness at the level of urban structure. The practical side of the study is conducted in two parts; The first is to nominate a number of unique local products based on the mental image of the users of that urban environment, and the second includes the application of the learned mechanisms to a number of unique local architectural products according to the mechanisms of guiding the recipient to realize the uniqueness. The results show a great variation in the mechanisms that affect the realization of the unique building, which include the effectiveness of attracting attention, the element of surprise and mystery, the privacy of the building site, the available field of view and stimulation of the property of perception, and the size of the building in terms of distinguishing its height or size in its context, contrast with the background, through the type, color and properties of packaging materials that affect the realization of the unique building. The study concluded that there is a significant role for the perception mechanisms followed by the recipient in achieving the uniqueness of the architectural production, as variables that contribute to the visual assessment of the output among users of the urban environment. These mechanisms vary in the extent of their impact on directing the perception of the recipient, in addition to the possibility of the influence of more than one mechanism in achieving the uniqueness of the same production within the urban context.

Исследование свойств многослойных упаковочных материалов для мясной продукции

Исследование свойств многослойных упаковочных материалов для мясной продукции

Effect of High-Pressure Treatments on the Properties of Food Packaging Materials with or without Antimicrobials.

The aim of this research work was the comparative study of the different properties of interest in the case of plastic materials for food use before and after being subjected to treatment by high hydrostatic pressure (HHP) as well as the impact of additivation with antimicrobials. This method of food preservation is currently on the rise and is of great interest because it is possible to extend the shelf life of many foods without the need for the use of additives or thermal processing, as is the case with other preservation methods currently used. The effects of HHP treatment (680 MPa for 8 min) on plastic materials commonly used in the food industry were studied. These materials, in sheet or film form, were polyethylene (PE), polyethylene terephthalate (PET), polystyrene (PS), multilayer polyethylene terephthalate-ethylene-vinyl alcohol copolymer-polyethylene (PET-EVOH-PE), multilayer polyethylene-polyethylene terephthalate (PE-PET), polyvinyl chloride aluminum (PVC-AL), and polylactic acid (PLA), which were provided by manufacturing companies in the sector. PE, PP, and PLA activated with tyrosol, zinc oxide, or zinc acetate were also tested. The phenomena and properties, such as overall migration, thermal behavior, oxygen barrier, and physical properties were analyzed before and after the process. The results show that the HHP process only slightly affected the properties of the materials. After pressurization, oxygen permeability increased greatly in PVC-AL (from 7.69 to 51.90) and decreased in PLA (from 8.77 to 3.60). The additivation of the materials caused a change in color and an increase in oxygen permeability. The additivated PE and PP showed migration values above the legal limit for certain simulants. The HHP treatment did not greatly affect the mechanical properties of the additivated materials. The main increases in the migration after HHP treatment were observed for PE activated with tyrosol or zinc oxide and for PS activated with zinc oxide. Activated PLA performed the best in the migration studies, irrespective of the HHP treatment. The results suggest that activated PLA could be used in HHP food processing as an inner antimicrobial layer in contact with the food packed in a container with the desired oxygen permeability barrier.

Cold Plasma Technology in Food Packaging

Cold plasma (CP) is an effective strategy to alter the limitations of biopolymer materials for food packaging applications. Biopolymers such as polysaccharides and proteins are known to be sustainable materials with excellent film-forming properties. Bio-based films can be used as an alternative to traditional plastic packaging. There are limitations to biopolymer packaging materials such as hydrophobicity, poor barrier, and thermos-mechanical properties. For this reason, biopolymers must be modified to create a packaging material with the desired applicability. CP is an effective method to enhance the functionality and interfacial features of biopolymers. It etches the film surface allowing for better adhesion between various polymer layers while also improving ink printability. CP facilitates adhesion between two or more hydrophobic materials, resulting in significantly better water vapour permeability (WVP) properties. The sputtering of ionic species by CP results in cross-linkage reactions which improve the mechanical properties of films (tensile strength (TS) and elongation at break (EAB)). Cross-linkage reactions are reported to be responsible for the improved thermal stability of CP-treated biopolymers. CP treatment is known to decrease oxygen permeability (OP) in protein-based biopolymers. CP can also enable the blending of polymers with specific antimicrobial substances to develop active packaging materials. In this review article, we have presented an overview of the recent advancements of CP in the food packaging application. Furthermore, the influence of CP on the properties of packaging materials, and recent advancements in the modification of polymeric food packaging materials have been discussed.

Methodology selecting packaging materials combined multi‐sensory experience and fuzzy three‐stage network DEA model

AbstractMaterials selection involves thousands of material types and evaluation parameters. Considering multisensory experience for packaging materials selection is an important trend but a difficult duty that involves uncertainty due to the subjectivity of humans. The main aim of this study is to establish a model to determine the consumer sensory experience of packaging materials as a function supporting packaging material selection development. When the consumer interacts before and after opening the packaging, vision and tactility are the foremost sensory feedback types, which are difficult to measure for fuzziness and uncertainty. Thus, given the consumer senses of vision and tactility, this paper addresses the relationship between sensory experience and packaging material properties. This is creatively formulated in three stages from the physical properties and the psycho‐physical to the affective levels. The proposed approach that combines fuzzy theory and three‐stage network data envelopment analysis (DEA) is used to rank 12 toning lotion bottle packaging materials. It is validated that this model allows a clear decision‐making basis for material selection in packaging design, and physiological signal tests provided key data to support material selection. Moreover, it realized the function of predicting physiological signal according to material properties by backpropagation neural network (BPNN).

Qualitative Characteristics of Retort Packaging for Canned Meat

The article describes the requirements for packaging ‘retort package’ for canned products. The properties of retort packages from various manufacturers, both domestic and foreign, have been investigated. The results of testing the qualitative characteristics of retort packaging are presented. The data obtained indicate high barrier properties of combined packaging materials based on aluminum foil. It is shown that in terms of safety and quality, retort packaging meets the requirements of TR CU 005/2011, GOST 32736.