Food Packaging - Science topic

Dear Matache Maria-Camelia, I don't think it is necessary to look for permission, it is a MDPI free access paper, and sure you will refer to the paper as the source of reproduction:

However, if you want to get such permission, you can contact directly the corresponding Authors by emails, according to the paper itself:

Adeyemi, J. O. and Fawole, O. A.

Suggest you to read the research paper that was published on JACS.

Thank you

Dear Doctor

Go To

"Abstract

Polylactic acid or polylactide (PLA, Poly) is a biodegradable thermoplastic aliphatic polyester derived from renewable resources, such as corn starch, tapioca roots, chips, starch, or sugarcane. PLA is obtainable primarily by the ionic polymerization of lactide, a ring closure of two lactic acid molecules. At temperatures between 140 and 180 °C and under the action of catalytic tin compounds (such as tin oxide), a ring-opening polymerization takes place. Lactide itself can be made through lactic acid fermentation from renewable resources such as starch by means of various bacteria. PLA can also be produced directly from lactic acid by polycondensation. However, this process yields low molecular weight polymers, and the disposal of the solvent is a problem in the industrial production. The properties of PLA primarily depend on the molecular mass, the degree of crystallinity, and possibly the proportion of co-monomers. A higher molecular mass raises Tg, as well as Tm, tensile strength, elastic modulus, and lowers the strain after fracture. Due to the CH3 side group, the material has water-repellent or hydrophobic behavior. PLA is soluble in many organic solvents, such as dichloromethane or the like. PLA has higher transparency than other biodegradable polymers, and is superior in weather resistance and workability."

Food Packaging and Shelf Life

The dielectric properties of all the materials mentioned above can be analyzed using Impedance spectroscopy. We have to make a pellet of these materials and coat the surfaces with conducting materials like silver to make the connection with the LCR meter. We can put these connected pellets in Vacuum sealed heater to find temperature-dependent dielectric properties.

Articles are mentioned below:

1. V. N. Thakur, Ajay Kumar, Aakash Kaushik, Gurudutt Gupt, and R. S. Dhaka*, `High temperature dielectric and impedance spectroscopy study of LaCo0.7Nb0.3O3'Materials Research Bulletin, 158C, 112070 (2023).

2. Ramcharan Meena, and R. S. Dhaka*,

`Dielectric properties and impedance spectroscopy of NASICON type Na3Zr2Si2PO12' Ceramics International, 48, 35150-35159 (2022). https://arxiv.org/abs/2206.03668

3. Dielectric, modulus and impedance analysis

of (Ba0.9Bi0.1)(Ti0.9Al0.1)O3 ceramics

Yaru Wang Yongping Pu Zhuo Wang Xin Li Yongfei Cui

Plastic packaging bags are consumer friendly and easy-to-use.

Consumers only have to pope up or tear the package for accessing the content in the packet.

Plastic Packaging: Advantages & Disadvantages | ALPPM

I do not know if there is any lab that has this equipment, but as I suggested, why do not try to do that in a packaging company? they would be able to deal with different sizes as well.

Hello Iván Gutiérrez Bombín

In case you still need the information, you can try with the following papers on LCA:

Cheers,

Marija

Kindly visit..

Check https://www.betterhealth.vic.gov.au/health/healthyliving/food-pesticides-and-other-chemicals

Good question

I appreciate for interest. You better come to developing countries like Ethiopia. You will get a chance to compare such problems with developed one.

Influence of Packaging on the Aroma Stability of Strawberry Syrup during Shelf Life.

V. Ducruet, N. Fournier, P. Saillard, A. Feigenbaum, and E. Guichard

J. Agric. Food Chem. 2001, 49, 5,

Different types of packaging (glass bottle, PVC, and PET) were compared for the preservation of aroma quality of a strawberry syrup during shelf life. Esters, alcohols, and aldehydes were analyzed by solid-phase micro-extraction (SPME) and solvent extraction. During storage, hydrolysis of esters in acids and alcohols led to a modification of the aroma profile which can be explained by the replacement of “fruity” and “fresh” notes by “dairy note” in the syrup. Aroma compounds that are responsible for fruity notes, such as methyl cinnamate, methyl anthranilate, and methyl dihydrojasmonate, were strongly reduced after 90 days. This could be explained by a selective interaction of these compounds with the polymer matrix (PET or PVC). After 330 days, a later and important decrease of the “fruity notes” occurred in both PETs; so PVC2 and the glass bottle were found to be able to maintain a balanced aroma for long-term storage.

Dear Fabio,

the topic is very interesting. As food microbiology research group, we already know GSICA and we have taken part to a couple of SLIM some years ago. Please keep us informed about the news.

Yours sincerely

Hi Hidam,

You cannot do things altogether at once. Start small then expand. You may join this community (https://www.solarcities.eu/blog) to look at their model of networking and working together through an open source. This community is consist of scientist and layman, they call themselves as practitioners. I have joined to learn then apply what I learnt so that at least I contribute to save the environment though in small scale but very meaningful.

Dear Robert,

I suggest that you have a look at MLS Journal, there is a special issue on this topic.

Sincerely,

Antonio

Well, now the topic has been researched in many places. You can find a few studies available in the literature.

Dear Mohamad-Hani Temsah

Have a look at this link. Hope be useful.

https://www.cooksillustrated.com/how_tos/6390-is-aluminum-cookware-safe

It is difficult to change attitude but easy to change behavior by force or any other parameter. Since you selected attitude as main variable then it would significantly impact your research question regarding the positive consequences of environmental education.

Silicate nanosheets such as montmorillonite will be sufficient. You could try with nanocellulose as well or hybrid of montmorillonite and nanocellulose.

Nizar Matar Thank you for answering. I've seen a few articles like the one on longevitylive.com, but for my purposes I need an academic journal to cite.

Phil Geis Thank you for the resource of Bill Rathje - I've now looked him up as well as the article you posted. Also, always a good reminder to recall that landfills are designed to slow biodegradation.

Hi Maryam,

It depends on the type of packaging component being designed (material, manufacturing process, printing method, etc.) and the development phase (early concepts, refinement, control documentation, etc.). For example:

- Rhinoceros (for concept exploration and dielines)

- SolidWorks, Catia, Inventor (for assemblies and part design refinement)

- KeyShot (for rendering)

- Esko Suite

- ArtiosCAD (for dielines)

- Studio (for rendering)

- CAPE (for palletization, truck load, etc)

- Adobe CC (Illustrator, Photoshop) (for artwork and mapping)

@ Dr. Florentino Soriano , It is unfortunate that there are no tight restrictions on the sale of plastics footwear outside the developed countries.

In developing poorer countries, most persons buy such footwear because of their obvious low cost despite their quick expiry & their bad performance in warm weather.

In countries, were football is a favorite sport, a team wearing plastic boots will lose, for sure!

I think normal daily consumption dose not require any alkaline diets because organism already adopted in daily conditions. If you start alkaline diet it means you will change normal acid base balance which will require daily intervention.

Omega 3 is found in leafy plants such as spinach, lettuce and cauliflower ... and also in fruits such as dry fruits, avocado fruits, nuts and nuts containing omega-3

Dear Dr. Tomás J. Madera-Santana ,

Thanks for your kind suggestion.

Best regards,

I know you said "melting" but if you are just looking for a way to replicate surface features, EVA glue does a pretty good job, and is easy to peel from many materials.

Thanks for your guidelines Researchers

With regards

Shaileshkumar B

I agree with Prof. Abdel Moneim Elhadi Sulieman

reducingf malnutrition in global

Adding to Johan's answer. First determinant of mechanical properties is the choice of polymer. What properties are you after and how will you use it. Are you after yield strength? are you after flexural resistance? what mechanical property do you need?

After the choice of material is made then the type of process ( blown vs cast) and he processing parameters will help you improve the desired property.

What foods are you trying to package and what forms are you going to use?

The most widely used film for packaging is polyethylene ( LDPE,LLDPE etc)

Tg is very low (-80). Not an important consideration in most "flexible Film packaging". Next most used is polypropylene same thing not too important as they are used in the "rubbery phase" and way above Tg. Some forms of PP have Tg around 0C depending on application ( cold o frozen) then it is important to consider.

If use is at very low temperatures then Tg might be important o reduce risk of brittleness. If you are going to thermoform then you'd like to be above the Tg.

If you are injecting then Tg would determine your cooling before ejection.

If you refine you question you may get a more specific answer, as your question above is is too broad

FTIR is the best technique for polymers identification.

If you do not have a FTIR machine at hand, there are some experienced techniques.

In practice, you can recognize the polymer at a first glance because there are few polymers for large industrial packaging usage.

You should notice if this is a single layer or a multilayer structure.

If there is a single layer, you can guess what plastic is by trying to fold by hand. PET bends easely, PE is very flexible (if is thin layer), the HDPE makes a characteristic sound when smashed,... You can observe the transparency PET, PVC and PC are almost transparent when in a thin layer. You can heat and burn a small size. The thermofix resins do not melt. So PET may be ignited and drops in a coal-like residue. The PE or PP melts and release a parafin candle smell. If you try to tear the plastics and it brakes suddenly in a line, there is a oriented plastic in there, maybe BOPP.

Without a FTIR machine, you can also identify the polymers by measuring the density.

The fact that some chemicals attack or not the polymer is a clue for its identification.

All the techniques above can be employed to confirm the FTIR result in case of doubt.

When you have a multilayer structure, you need to delaminate the layers. If you do not separate the layers, the determination will be very confused.

Some structures you can delaminate mechanically, pulling up the layers manually. But the layers must be washed to remove the adhesive before a FTIR determination.

If the structure is more bounded, you may use a chemical technique for separate the layers. You need to guess the chemical class of the polymers that you have in the structure in order to eliminate the layers because you put a sample in a bath with proper solvents.

Young’s modulus evaluates the elasticity of a material, which is the relation between the deformation of a material and the power needed to deform it.

Tensile strength is the value of the maximum stress that a material can handle. This is the limit between plasticity zone and rupture zone.

Dear Mr Thomas Laurent,

Thanks so much for your feedback. Really appreciate it.

To consider the right polymer, or in my case a biopolymer, what would be the main factors to be considered so that they would produce a suitable composite for food packaging - food container?

And since you said that selection of natural fiber depends a lot on the polymer chosen, does it mean we have to choose the right polymer (or biopolymer) first before choosing the natural fiber?

Thanks.

WVP is the mass of water vapor transmitted through a unit area in a unit time under specified conditions of temperature and humidity.

US permThe US perm is defined as 1 grain of water vapor per hour, per square foot, per inch of mercury.1 US perm = 0.659045 metric perms≈ 57.2135 ng·s−1·m−2·Pa−1Metric permThe metric perm (not an SI unit) is defined as 1 gram of water vapor per day, per square meter, per millimeter of mercury.1 metric perm = 1.51735 US perms≈ 86.8127 ng·s−1·m−2·Pa−1Equivalent SI unitThe equivalent SI measure is the nanogram per second per square meter per pascal.1 ng·s−1·m−2·Pa−1≈ 0.0174784 US perms≈ 0.0115191 metric perms

The base normal SI unit for permeance is the kilogram per second per square meter per pascal.

1 kg·s−1·m−2·Pa−1≈ 1.74784x10+10 US perms≈ 1.15191x10+10 metric perms

The answer of your question, is where you are reporting the unit. Most of scientific journals, they prefer SI unit. However, companies still prefer either US or Metric unit.

You can use polyamide or polyvinylidene chloride with added TiO2 nanoparticles or carbon black pigments to improve the UV barrier (2 - 4 % w/w). The PA and PVDC are high barrier polymers to O2, moisture and lipids. You also can use a LDPE/PP coextruded film to improve barrier and handling properties.

Review of attached paper

Dear Maryam

Please consider that most of biopolymers are highly sensitive to the relative humidity. It causes an increase in the permeability of the films. You have to use biopolymers with reduced hydrophilicity.

Prof. Nathalie Gontard published valuable researches in this field.

Regards

Greeting,

You can add film (1*1 cm) to Muller hinton broth and inoculate with bacteria test after 24 hours than with tube count Muller hinton broth with bacteria only (Control) .

The inhibition percentage =( Control - test/ Control)* 100

Thanks Fabio will revert to once i have had a chance to read the paper

Yes Purvi, the fact is when the integrity of the coating layers is same, i.e. free of connected porosity, cracks, the films applied as same as multilayer mode and same thickness, the permeability properties of poly (ethylene terephthalate), low- and high-density polyethylenes and polypropylene across the coating films rank according to surface roughness and the LDPE got the higher roughness then the higher permeability. I think the work of M.S Hedenqvist etal. is highly support the hypothesis of roughness factor. 

Best regards

 https://www.researchgate.net/publication/237945439_Barrier_properties_of_SiOx-coated_polymers_Multi-layer_modelling_and_effects_of_mechanical_folding

thank you mam

Good publication linked by Marija, Shelf ready packaging is bulk packaging which is easily identifiable, easy to open, and easy to put n and remove from the shelf. They make it possible to optimise complementing shelves and they make purchasing more attractive. This packaging has a wide range of applications which take into consideration a number of combinations and high flexibility.

Either GC with TCD or ECD or HPLC analysis would be of tremendous help.

That is no surprise. Try using a container which has no wetting for the polymer solution. Perhaps either a hydrophobic surface such as polyolefin or use a release agent on the petri dish surface which does the same thing. Surfaces with which the polymer can strongly interact will provide 'bonding' with the surface, and that 'bonding' can make it impossible to separate the  materials.

Intelligent food packaging is extremely broad topic. But my first thoughts are if driven by regulations, then a processor adds to the cost to its operation in order to comply, such as Time-Temperature Indicators (TTI) as required for seafood in a low oxygen modified atmosphere package when sold fresh.  For that reason, low oxygen packaging is avoided due to costs of TTIs and technical challenges, whereby processors and retailers instead choose the FDA required 10K OTR packaging (10,000 oxygen transmission rate packaging film) for merchandising of fresh fish.  Secondly, foodborne illness indicators can drive change if it benefits the processor to catch problems to remain compliant with regulations, yet none of the solutions built into packaging have been shown to be 100% fail-safe (do not measure all surfaces where pathogenic bacteria may reside).  It is more economically beneficial to test production batches for pathogens, rather than the expense of an indicator on every package that is not 100% valid.  Thirdly, data driven packaging features such as RFID require the entire supply chain to re-configure the data collection methods, and capital investment is a hurdle.  If the technology only allows data capture to a certain point, then only those participants can benefit, and benefits downstream to the consumer or point of sale may be missing or missed, and limit implementation.   Justification of the value must be demonstrated to  drive the capital investment (shrink reduction, product recall notifications, end of life product management, etc).  

1 g.mm/(day.kPa.m²) =

1 g.mm/(day.kPa.m²) . (1m/1000mm) . (1day/ (24.3600s) ) . (1kPa/1000Pa) =

1 g.m/(s.Pa.m²) . (1/(24.3600.1000.1000)) =

1 g.m/(s.Pa.m²) . / 8,64.10¹°

That's the conversion factor that Mr. Otoni pointed.

Heavy metals mostly toxic and their presence in food packing material may come under health hazard. Because packing material come in contact with food. For food packing materials standards and quality are well established and guide line have to be followed.

If it is soft, white, and easy to break, then most possibly it is made of EPS. If it is transparent or transluscent, rigid, and not easy to break, it is more possible to be from XPS.

Modifying the PLA with other elements or material could improve the function of PLA film.

Dear Kusal,

Most of the times it is due to muscle break (leaks) and gas productuon by bacteria.

MAP is modified atmosphere packaging in which you change the composition of gas in a container with a fixed gas mixture. After doing so you do not have any control over the process and the gas composition changes inevitably in the container due to activities such as product respiration. On the other hand in Controlled Atmosphere Packaging (CAP) you have control over the storage atmosphere (which is in fact air tight). As the desired gas composition (i.e. high carbon dioxide level and low oxygen level) changes due to metabolic activity of fruits and vegetables, it is possible to add fresh air or nitrogen to achieve pre-determined (desired) gaseous composition.

The lethal dose of zinc oxide for humans is approximately 27 g/day. It is stated that GI pain would occur far before reaching this limit.

In one case study, they found that a zinc oxide dose of approximately 7 mg/kg caused GI distress and diarrhea in adult humans.

Source is here: http://www.atsdr.cdc.gov/toxprofiles/tp60-c3.pdf

I hope that helps you develop a safe limit.

the test is done by macro and microscopic methods as far as I know. the application is done in flour and cereals product as this type of food product is exposed to a such contamination due to bad storage or bad    hygiene  practice. However the attached file may help   

 As I understand you are intending to develop cellulose nanocrystal and essential based film. Well, you do need a matrix either a polymer or biopolymer like gelatin, pectin or anything. For a trial you can use solvent casting, later on you can plan for extrusion. You can consult some of our papers where we use essential oil and nanopartilces.

SiO2 and Al2O3 are highly cross-linked polymers. Hence they are good barrier against any gas .

High-pressure treatment can enhance shelf-life as well as sensory quality. However, pressure may kill survival mo. So you have to work out on pressure level.

Packaging you can use conventional one.

I can suggest this paper: Moon, W. S., Chul Kim, J., Chung, K. H., Park, E. S., Kim, M. N., & Yoon, J. S. (2003). Antimicrobial activity of a monomer and its polymer based on quinolone. Journal of applied polymer science, 90(7), 1797-1801.

In packing material perforations are given for high respiration commodity to be packed for exchange of particularly water vapour. Such type of packaging material are used for short time storage .But in terms of safety aspects microorganisms can be make entry within pack, so the container of packages should be maintained low temperature to surrender microbial growth and ensure food safety.

It is true that bacterial activity will cease in frozen products below about - 10 degrees centigrade. But I have a very key question? How long can this stay to be? Very earlier studies show that degradative changes in fish muscle can progress under chilled /frozen conditions to some degree. Particularly of interest as shown by a number of authors is the continuous increases in hypoxanthine contents in fishery product under chilled conditions. Many authors associate hypoxanthine with somewhat bitter flavor. If it reaches significant levels, it would depict staleness - hence, very special organoleptic role. Since hypoxanthine is somewhere in the degradative pathway involving inosine 5'-monophosphate at intermediate stages, I opine that it might not be 100% correct to rule out any increases in volatile amines in fishery products under frozen storage even below -10 degrees...I opine there could be some little chance that this may occur...the differences may not be significant and may not surpass acceptable limits. I opine in this direction also because there may still be some other bacteria strains not yet detected and not yet to the knowledge of scientific community that might be existent in fishery products.

Rodrigo,

Sara is perfectly right!

You better use the CAS no and then you will find that GMA is included in the plastic regulation 10/2011:

Its CAS No is106-91-2 and the FCM No is 220.

In the EU database on listed substances for FCM you can find its database record under

Note that it is restricted for the use as monomer and the SML of 0,02 mg/kg has to be proven by the residual content (QMA) since the oxiran group can react with an ethanolic or aqueous simulant, respectively.

Best regards,

Thomas

I also think that it is very interesting this topic. Actually, the point that these packaging are more expensive it also one of the most important aspects for food packaging industry.

I know that PLLA has been used and it showed promising results.

To be specific about milk solids, we need to retain the nutritive value of milk solids. Hence, the product must be stored at low temperature and packaged to minimize penetration of water vapor. A number of recommendations are used for storage purposes and one is that Non-fat dry milk should be packaged in materials no less protective than 50-100 weight Kraft paper bags with polyethylene liners. besides the Water vapor permeability should not exceed 0.35 gram per 100 square inches (645 cm2) at 100°F (38°C) and 90% relative humidity.

thank you Dr. Imran the problem of molasses is not present much in Palestine since we have no sugar cane farms

Protein is hydrophic, the simplest answer is, increasing ph maintains protein structure in an aqueous solution and in crease solubility

you can look in attach file

Silver is not very reactive with oxygen, unlike reducing metals like alkaline or alkaline earth metals. Silver reacts with sulphur instead, hence the black colour of old silver.

Alain

Hi Shakeel,

I'd concur with Hernando: you can blend chitosan with a lot of other polymers to improve its mechanical properties. Watch out for compatibility of the polymers, though: some will tend to phase separate and will lead to materials with weaker mechanical properties than pure chitosan or pure alternate polymer.

Also, from this material perspective, blending chitosan with another polymer in order to obtain a composite material lowers the relative amount of chitosan and then possibly reduces its surface antimicrobial property. To avoid that, you can use a support material with adequate mechanical properties and coat chitosan on it (there area lot a papers out there reporting paper, PE or PET coated with chitosan or modified chitosan)

I may also mention another solution to improve chitosan antimicrobial and mechanical properties: cross-linking and incorporation of an antimicrobial agent. Cross-linking allows you to impact mechanical properties of your material. Also, if another antimicrobial agent is incorporated in the chitosan matrix, adequate cross-linking allows to control the release of this agent and get prolongued antimicrobial effect. Then, from the standpoint of antimicrobial activity, you have the benefit of a surface action from chitosan and depth action from the diffusion of the other antimicrobial agent.

Hope this helps... Cheers!

Nicolas

Chitosan was proved long ago as a natural antibacterial polymer. This is your polymer, however regarding mechanical and also gas permeability aspects which are very important feature for food packaging materials, you should consider the nanocomposite and biodegredation studies about this polymer as well.

Dear Sir,

i am still new in the field of polymer nano composites. i want to have large information about current works going on. i need contents and related data. please kindly provide me.

Vacum Package in Mushroom can be applied with the concept of hurdle technology. You should create several hurdles in the way of spores propagation. Than you will be able to use vacum packaging.

As Satyanarayan rightly said anaerobs are the main culprits.

Gas production from microbial deterioration in vacuum-packs of chilled meat leads to pack distension, which is commonly referred as blown pack. This phenomenon is attributed to some psychrophilic and psychrotrophic Clostridium species, as well as Enterobacteria. The ability of these microorganisms to grow at refrigeration temperatures makes the control by the meat industry a challenge. This type of deterioration has been reported in many countries including some plants in the Midwestern and Southeastern regions of Brazil. In addition to causing economic losses, spoilage negatively impacts the commercial product brand, thereby impairing the meat industry. In the case of strict anaerobes species they are difficult to grow and isolate using culture methods in conventional microbiology laboratories. Furthermore, conventional culture methods are sometimes not capable of distinguishing species or genera. DNA-based molecular methods are alternative strategies for detecting viable and non-cultivable microorganisms and strict anaerobic microorganisms that are difficult to cultivate. Here, we review the microorganisms and mechanisms involved in the deterioration of vacuum-packaged chilled meat and address the use of molecular methods for detecting specific strict anaerobic microorganisms and microbial communities in meat samples.

Please refer to this pdf

Microbial deterioration of vacuum-packaged chilled beef cuts and techniques for microbiota detection and characterization: a review

why don't you make use of natural botanical crosslinkers (foodgrade) without odours and thus get rid of the toxic GDA? i could get you recommendations for materials to choose.

Mushroom is mostly preserved by iQF and best method is to use cryogenic freezing definitely the process is expensive.

Pires, C. and Agante, L. (2011) “Encouraging children to eat more healthily: The influence of packaging”, Journal of Consumer Behaviour, Vol. 10, No. 3, pp. 161-168.

Thanks for information

This should help you, sir.

Clextral

1 rue du Colonel Riez

42702 Firminy, France

In case barrier layers are very thin, they are likely to form dense layers without any cracks. Molecules from the gas ambient can then only be transmitted through the barrier layer by diffusion through interstitial lattice sites of the barrier layer. As activation energies for interstitial diffusion are in the order of at least one or two electron volts, barrier layers must be very thin (nanometre range). Activation energies for interstitial diffusion also scale with the size of the molecules. H2 and the like diffuse quite easily, but heavier hydrocarbons for instance are much less likely to penetrate.

In case the barrier layer thickness is increased beyond some critical value, cracks are likely to occur and diffusion through the barrier layer is then limited by Knudsen diffusion. We have been dealing with such Knudsen diffusion phenomena in some of our previous publications (see attachments).

Hope, this helps!

Gerhard

Though , I am not sure about the offshelf(commercial) available wireless aroma/taste sensors, We can design and develop wireless sensing system by interfacing the sensors(aroma,.....chemical sensors,....) with XBee radio module for wireless operations. The conditioning circuit can transmit the sensed data in ADC form. The collected (sensed) data can be anayzed for detecting appropriate color, smells,..etc.,