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Food Packaging (food + packaging)
Selected AbstractsScalping of Flavors in Packaged FoodsCOMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, Issue 1 2007M.G. Sajilata ABSTRACT:, Food packaging, although an integral part of the food chain, has a major drawback in that, often, the packaging material interacts with the flavor constituents of the food, causing either a selective or an extensive loss of desirable food flavors or absorption of undesirable off-flavors from the packaging material, thereby resulting in an eventual loss of quality of the packaged food item. The process is called "scalping" and is of great concern to the food industry, which is always looking out for new avenues in "packaging solutions" for its final product quality needs. The review highlights the various attributes of the scalping process, explores approaches to the reduction of the manifested undesirable effects, and covers other relevant aspects. [source] Human exposure to phthalates via consumer productsINTERNATIONAL JOURNAL OF ANDROLOGY, Issue 1 2006TED SCHETTLER Summary Phthalate exposures in the general population and in subpopulations are ubiquitous and widely variable. Many consumer products contain specific members of this family of chemicals, including building materials, household furnishings, clothing, cosmetics, pharmaceuticals, nutritional supplements, medical devices, dentures, children's toys, glow sticks, modelling clay, food packaging, automobiles, lubricants, waxes, cleaning materials and insecticides. Consumer products containing phthalates can result in human exposures through direct contact and use, indirectly through leaching into other products, or general environmental contamination. Historically, the diet has been considered the major source of phthalate exposure in the general population, but all sources, pathways, and their relative contributions to human exposures are not well understood. Medical devices containing di-(2-ethylhexyl) phthalate are a source of significant exposure in a susceptible subpopulation of individuals. Cosmetics, personal care products, pharmaceuticals, nutritional supplements, herbal remedies and insecticides, may result in significant but poorly quantified human exposures to dibutyl phthalate, diethyl phthalate, or dimethyl phthalate. Oven baking of polymer clays may cause short-term, high-level inhalation exposures to higher molecular weight phthalates. [source] Superficial modification in recycled PET by plasma etching for food packagingJOURNAL OF APPLIED POLYMER SCIENCE, Issue 5 2010S. A. Cruz Abstract An oxygen plasma treatment has been used to improve the adhesion of amorphous hydrogenated carbon (a-C:H) films onto surfaces of recycled poly(ethylene terephthalate) (PET). Modifications produced by the oxygen plasma on the PET surface in chemical bonds and morphology were investigated by X-ray photoelectron spectroscopy and atomic force microscopy, respectively. Contact angle measurements were used to study the changes in the surface wettability. Adhesion of the a-C:H film onto the PET surface was investigated by the tape test method. It was observed that the improvement in film adhesion is in good correlation with the increase in surface roughness, due to plasma etching, and with the appearance of oxygen-related functional groups at the surface. The results of this study indicate that a-C:H-coated recycled PET can be used in food packaging. The a-C:H film could be used as a functional barrier to reduce or prevent migration of contaminants from the polymer to the package content. © 2009 Wiley Periodicals, Inc. J Appl Polym Sci, 2010 [source] Blending of low-density polyethylene with vanillin for improved barrier and aroma-releasing properties in food packagingJOURNAL OF APPLIED POLYMER SCIENCE, Issue 6 2009R. S. Jagadish Abstract Modification of low-density polyethylene (LDPE) with vanillin to obtain flavored packaging film with improved gas barrier and flavor-releasing properties has been studied. The modification of LDPE with vanillin was monitored by Fourier transform infrared spectroscopy, wherein the appearance of new peaks at 1704.7, 1673.6, and 1597.2 cm,1 indicates the incorporation of vanillin into LDPE matrix. Films of uniform thickness were obtained by the extrusion of modified LDPE. Modified LDPE was found to have significantly higher gas barrier properties and grease resistance. Sensory quality of food products viz, doodhpeda (milk-based solid soft sweet), biscuit, and skimmed milk powder packed in LDPE-vanillin film showed that the doodhpeda sample had clearly perceptible vanilla aroma, whereas biscuit had marginal aroma and skimmed milk powder did not have noticeable aroma. When viewed in the light of imparting desirable vanilla aroma, results of the study indicated that LDPE-vanillin film has better prospects as a packaging material for solid sweets with considerable fat content when stored under ambient conditions. The release of vanilla aroma was further confirmed by gas chromatography,mass spectrometery analysis. © 2009 Wiley Periodicals, Inc. J Appl Polym Sci, 2009 [source] Effect of accelerated aging on the structure and properties of monolayer and multilayer packaging filmsJOURNAL OF APPLIED POLYMER SCIENCE, Issue 1 2008P. A. Tarantili Abstract The effect of accelerated aging on the structure and properties of single, metalized, and multilayer films used in food packaging was studied through the exposure of specimens of those films to repeated aging cycles in a weather meter under the combined action of ultraviolet, humidity, and heat. The aged specimens were tested for their mechanical properties and water vapor transmission characteristics, and the results were compared to those obtained from the original specimens. The property changes introduced into the films by aging were further explored by attenuated total reflectance spectroscopy and differential scanning calorimetry in an attempt to correlate the changes in the properties with structural characteristics. The results showed that the films made of polypropylene (PP) underwent severe chain scission upon irradiation and lost mechanical properties but still retained their impermeability to water vapor. The metallic coating could not prevent PP from degrading, as it seemed to oxidize under the aging conditions. Therefore, the metalized film showed the same mechanical response as PP, but its water impermeability dropped dramatically. Polyethylene (PE) and poly(ethylene terephthalate) (PET) films showed modest decreases in their mechanical properties, which could be attributed to crosslinking reactions taking place with PE and to the increased ultraviolet stability of PET, respectively. On the other hand, the multilayer films presented a decrease in their mechanical properties according to those of their weak component, which would be expected for a composite structure. © 2008 Wiley Periodicals, Inc. J Appl Polym Sci, 2008 [source] EFFECT OF GLYCEROL ON PHYSICAL PROPERTIES OF CASSAVA STARCH FILMSJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 2010P. BERGO ABSTRACT In this work, the effect of glycerol on the physical properties of edible films were identified by X-ray diffraction (XRD), differential scanning calorimetry (DSC), infrared (FTIR) and microwave spectroscopy. According to XRD diffractograms, films with 0 and 15% glycerol displayed an amorphous character, and a tendency to semicrystallization, for films with 30% and 45% glycerol. From DSC thermograms, the glass transition (Tg) of the films decreased with glycerol content. However, two Tgs were observed for samples with 30% and 45% glycerol, due to a phase separation. The intensity and positions of the peaks in FTIR fingerprint region presented slight variations due to new interactions arising between glycerol and biopolymer. Microwave measurements were sensitive to moisture content in the films, due to hydrophilic nature of the glycerol. The effect of plasticizer plays, then, an important rule on the physical and functional properties of these films, for applications in food technology. PRACTICAL APPLICATIONS Edible and/or biodegradable films are thin materials used mainly in food recovering, food packaging and other applications, in substitution of the films obtained by synthetic ways. In view of these applications, these films must satisfy some of the exigencies in order to increase the food shelf-life, or in other words, they must be flexible, transparent, resistant to some gases such as oxygen, as well as resistant to water vapor. The addition of plasticizers alters the functional properties of the films. Thus, the physical characterization of these films becomes fundamental in order to increase their potential use in industry. [source] ANTIMICROBIAL, PHYSICAL AND MECHANICAL PROPERTIES OF CHITOSAN-BASED FILMS INCORPORATED WITH THYME, CLOVE AND CINNAMON ESSENTIAL OILSJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 6 2009M.H. HOSSEINI ABSTRACT Chitosan-based films containing thyme, clove and cinnamon essential oils at 0.5, 1 and 1.5% v/v were prepared to examine their antibacterial, physical and mechanical properties. Scanning electron microscopy was carried out to explain structure,property relationships. Films containing thyme essential oil revealed larger inhibition zones than those containing clove and cinnamon essential oils against gram-positive and gram-negative bacteria tested. Films were more effective against gram-positive bacteria than gram-negative. Incorporating thyme and clove essential oils into chitosan-based films increased moisture content (from 17.80,28.38%), solubility in water (25.97,30.62%), water vapor transmission rate (0.00233,0.00571 g/s/m2) and elongation at break (25.31,42.70%) of films. Cinnamon-enriched films had opposite changes such as increase in tensile strength (from 12.2,21.35 MPa) and decrease in moisture content (17.80,9.36%) and solubility in water (25.9,14.21%) of films. PRACTICAL APPLICATIONS Microbial growth on food surfaces is a major cause of food spoilage. Combining antimicrobial agents such as plant essential oils directly into a food packaging polymer is a form of active packaging. These films possess the potential for improving microbial stability of foods by acting on the food surface upon contact. Because of the effect of direct addition of plant essential oils to food on sensory characteristics of packaged food, incorporation of essential oils into films may have additional applications in food packaging. [source] Evaluation of the Genotoxicity of Chitosan Nanoparticles for Use in Food Packaging FilmsJOURNAL OF FOOD SCIENCE, Issue 6 2010Renata De Lima Abstract:, The use of nanoparticles in food packaging has been proposed on the basis that it could improve protection of foods by, for example, reducing permeation of gases, minimizing odor loss, and increasing mechanical strength and thermal stability. Consequently, the impacts of such nanoparticles on organisms and on the environment need to be investigated to ensure their safe use. In an earlier study, Moura and others (2008a) described the effect of addition of chitosan (CS) and poly(methacrylic acid) (PMAA) nanoparticles on the mechanical properties, water vapor, and oxygen permeability of hydroxypropyl methylcellulose films used in food packaging. Here, the genotoxicity of different polymeric CS/PMAA nanoparticles (size 60, 82, and 111 nm) was evaluated at different concentration levels, using the,Allium cepa,chromosome damage test as well as cytogenetic tests employing human lymphocyte cultures. Test substrates were exposed to solutions containing nanoparticles at polymer mass concentrations of 1.8, 18, and 180 mg/L. Results showed no evidence of DNA damage caused by the nanoparticles (no significant numerical or structural changes were observed), however the 82 and 111 nm nanoparticles reduced mitotic index values at the highest concentration tested (180 mg/L), indicating that the nanoparticles were toxic to the cells used at this concentration. In the case of the 60 nm CS/PMAA nanoparticles, no significant changes in the mitotic index were observed at the concentration levels tested, indicating that these particles were not toxic. The techniques used show promising potential for application in tests of nanoparticle safety envisaging the future use of these materials in food packaging. [source] A comparative study of oxygen transmission rates through polymer films based on fluorescence quenchingPACKAGING TECHNOLOGY AND SCIENCE, Issue 6 2010I. Siró Abstract Information on oxygen permeability through polymer films is essential for some applications, especially in food packaging where the control of oxygen levels can be critical in avoiding food spoilage. A permeability testing device using fluorescence-based optical oxygen sensing was developed as a potential new instrument for measuring the oxygen permeability of packaging films. The fluorescence-based permeability tester was validated against two existing commercial oxygen permeability measuring devices, the Mocon Ox-Tran 2/20 and PBI-Dansensor OPT-5000. Oxygen transmission rates (OTR) of polylactide (PLA) and nanoclay-reinforced PLA films, as well as polyethylene/poly(ethylene terephthalate) (PE/PET) and polypropylene/poly(ethylene terephthalate) (PP/PET) laminated films were determined at 23°C and 50% relative humidity using each of these instruments. No significant differences were observed between mean OTR values obtained by the fluorescence method and the corresponding values obtained using the OPT-5000 but significantly lower values were measured when using the Mocon Ox-Tran 2/20. In general, oxygen permeability data for the tested films were within the range of values found in the literature; however, in terms of further development, the fluorescence-based technique gave OTR with relatively high standard deviation compared to the commercial methods and equipment modifications to address this issue are considered desirable. Copyright © 2010 John Wiley & Sons, Ltd. [source] Mass transport studies of different additives in polyamide and exfoliated nanocomposite polyamide films for food industryPACKAGING TECHNOLOGY AND SCIENCE, Issue 2 2010David Antonio Pereira de Abreu Abstract The development of new food packaging films through the incorporation of nanoparticles, and the effect of the nanoparticles on the process of migration of the substances used in manufacturing the new films is expected to lead to an improvement in the shelf life of food and thus, consumer safety and health. In recent years, attention has focused on nanocomposites because these compounds often exhibit unexpected hybrid properties derived from synergistic reactions between nanoparticles and the polymeric matrix. The exfoliation of nanoclays in polyamide film provides a film with better barrier properties than that obtained through the intercalation of nanoclays. Migration of chemicals from food packaging into food may produce potential adverse health effects because of exposure to toxic compounds. The present study addressed the migration of caprolactam, 5-Chloro-2-(2,4-dichlorophenoxy)phenol (triclosan) and trans,trans-1,4-diphenyl-1,3-butadiene (DPBD) from polyamide and polyamide-nanoclays to different types of food simulants. The values for limit of detection (LOD) obtained for caprolactam, triclosan and DPBD was 0.5,mg/L, 0.02,mg/L and 0.01,mg/L, respectively. Furthermore, instrumental precision was evaluated through repeatability injections, resulting in relative standard deviations lower than 3.08%. Diffusion coefficients were calculated according to a mathematical model based on Fick's Second Law, and the results were discussed in terms of the parameters that may have the greatest effect on migration. The presence of polymer nanoparticles was found to slow down the rate of migration of substances from the matrix polymer into the food up to six times. Copyright © 2009 John Wiley & Sons, Ltd. [source] New ways to enhance the functionality of paperboard by surface treatment,,,a reviewPACKAGING TECHNOLOGY AND SCIENCE, Issue 6 2008Caisa Andersson Abstract This review summarizes recent development of functional materials to improve the barrier properties of paperboard with emphasis on bio-based polymers. Focus is directed to novel application techniques and water-borne, renewable coating materials. Some aspects on substrate properties and the requirements on food packaging are discussed as are the processability, convertability, recyclability and biodegradability of packaging materials. The functionality, advantages and disadvantages of several bio-based polymers are presented in detail. Among these are starch and cellulose derivatives, chitosan, alginate, wheat gluten, whey proteins, polycaprolactone, poly(lactic acid) and polyhydroxyalkanoates. Also discussed is the enhancement of barrier properties by incorporation of nanosized materials, by application of thin protective top coatings and local reinforcement by self-healing agents. Copyright © 2008 John Wiley & Sons, Ltd. [source] Whey protein isolate coating on LDPE film as a novel oxygen barrier in the composite structurePACKAGING TECHNOLOGY AND SCIENCE, Issue 1 2004Seok-In Hong Abstract To examine the feasibility of whey protein isolate (WPI) coating as an alternative oxygen barrier for food packaging, heat-denatured aqueous solutions of WPI with various levels of glycerol as a plasticizer were applied on corona-discharge-treated low-density polyethylene (LDPE) films. The resulting WPI-coated LDPE films showed good appearance, flexibility and adhesion between the coating and the base film, when an appropriate amount of plasticizer was added to the coating formulations. WPI-coated LDPE films showed significant decrease in oxygen permeability (OP) at low to intermediate relative humidity, with an Arrhenius behaviour and an activation energy of 50.26,kJ/mol. The OP of the coated films increased significantly with increasing relative humidity, showing an exponential function. Although the coated films showed a tendency to have less oxygen barrier and more glossy surfaces with increasing plasticizer content, differences in the OP and gloss values were not significant. Haze index and colour of the coated films were also little influenced by WPI coating and plasticizer content. The results suggest that whey protein isolate coating could work successfully as an oxygen barrier and have potential for replacing synthetic plastic oxygen-barrier layers in many laminated food packaging structures. Copyright © 2004 John Wiley & Sons, Ltd. [source] Application of a computer model to evaluate the ability of plastics to act as functional barriersPACKAGING TECHNOLOGY AND SCIENCE, Issue 3 2003Jong-Koo Han Abstract A simulation model computer program, which accounts for not only the diffusion process inside the polymer but also partitioning of the contaminant between the polymer and the contacting phase, was developed based on a numerical treatment, the finite element method, to quantify migration through multilayer structures. The accuracy of the model in predicting migration was demonstrated successfully by comparing simulated results to experimental data. For this study, three-layer co-extruded high density polyethylene (HDPE) film samples, having a symmetrical structure with a contaminated core layer and virgin outer layers as the functional barriers, were fabricated with varying thickness of the outer layers and with a known amount of selected contaminant simulant, 3,5-di-t-butyl-4-hydroxytoluene (BHT), in the core layer. Migration of the contaminant simulant from the core layer to the liquid food simulants was determined experimentally as a function of the thickness of the outer layer at different temperatures. The computer program, developed as a total solution package for migration problems, can be applied not only to multilayer structures made with the same type of plastics but also to structures with different plastics, e.g. PP/PE/PP. This work might provide the potential for wider use of recycled plastic, especially polyolefins, which have lower barrier properties, in food packaging, and simplification of the task of convincing the FDA that adequate safety guarantees have been provided. Copyright © 2003 John Wiley & Sons, Ltd. [source] Novel method for testing the grease resistance of pet food packagingPACKAGING TECHNOLOGY AND SCIENCE, Issue 2 2002J. Lange Abstract For paper-based dry pet food packaging, one of the main requirements is a high resistance against staining from the fat in the product. For both development and quality control, rapid and reliable standardized test procedures assessing this property are needed. Although a number of tests are available, they either apply only to certain types of packaging materials and show limited correlation with field behaviour, or employ non-standard testing substances, long testing times and complicated equipment. In response to this situation, a new testing procedure that reflects field behaviour but without the drawbacks of the existing tests has been developed. The new test shows high reproducibility and good correlation with field performance for a wide range of multiwall bag and folding box materials with different types of grease resistance treatment. Copyright © 2002 John Wiley & Sons, Ltd. [source] Compatibilized Ny6-based blends as innovative packaging materials: determination of some important properties relevant to food contact applicationPACKAGING TECHNOLOGY AND SCIENCE, Issue 3 2001P. Laurienzo Abstract Chemical physical analysis, photo-oxidative stability and lipid oxidation of innovative polymeric films based on blends of nylon 6 and ethylene-co-vinyl alcohol for use in food packaging have been investigated. Thermal mechanical analysis showed that the presence of an interfacial agent in the blend stabilized the films towards the action of permeants. Synergistic effects of the interfacial agent are reported with respect to UV photostability. Peroxide value (PV) was used to follow the oxidation of the olive oil, and for this parameter also the influence of the interfacial agent was clearly detected. Copyright © 2001 John Wiley & Sons, Ltd. [source] Migration of alkylbenzenes from packaging into food and Tenax®PACKAGING TECHNOLOGY AND SCIENCE, Issue 2 2001B. Aurela Abstract Alkylbenzenes (alkyl chain C10,C13) are used as solvent components in certain offset printing inks. Alkylbenzenes were identified from 10 out of 15 samples of offset-printed food packaging made of board. Printed hamburger collars intended for hamburger restaurants had exceptionally high contents of alkylbenzenes (70,500,mg/kg). Most of the collars had varnish on both the printed surface and the non-printed food contact surface. Migration of alkylbenzenes from the hamburger collar into a roll was 2,mg/kg. In another test, in which Tenax® was used as simulant, the effect of a varnish layer on the food contact surface was studied. It was found that the varnish layer reduced migration by about 70%. Tests with Tenax® as a food simulant resulted in higher migration than in tests with rolls. The European Commission has published a risk assessment report on alkylbenzenes. The report concludes that there is no need for further testing or for risk reduction measures beyond those which are currently applied. However, consumer exposure was calculated without taking into account the possibility of oral exposure to alkylbenzenes migrating from food packagings. The migration of alkylbenzenes thus merits further study. Copyright © 2001 John Wiley & Sons, Ltd. [source] Role of the interphase in the flow stability of reactive coextruded multilayer polymersPOLYMER ENGINEERING & SCIENCE, Issue 4 2009Khalid Lamnawar Coextrusion technologies are commonly used to produce multilayered composite sheets or films for a large range of applications from food packaging to optics. The contrast of rheological properties between layers can lead to interfacial instabilities. Important theoretical and experimental advances regarding theses defects have, during the last decades, been made using a mechanical and numerical approach. This study deals with the influence of the physicochemical affinity between the neighboring layers on interfacial instabilities for functionalized incompatible polymers. It was experimentally confirmed, in this case, that weak disturbance can be predicted by considering an interface of nonzero thickness (corresponding to an interdiffusion/reaction zone interphase) instead of a purely geometrical interface between the two reactive layers. According to the rheological investigations, an experimental strategy was here formulated to investigate the parameters that controlled the stability of the reactive multilayer flows. The role of the viscosity ratio, elasticity ratio, and layer ratio of the stability of the interface was also investigated coupling to the reaction rate/compatibilization phenomenon. Hence, based on this analysis, guidelines for a stable coextrusion of reactive functionalized polymers can be provided coupling the classical parameters and the physicochemical affinity at the polymer/polymer interface. POLYM. ENG. SCI., 2009. © 2009 Society of Plastics Engineers [source] Migration of alkylbenzenes from packaging into food and Tenax®PACKAGING TECHNOLOGY AND SCIENCE, Issue 2 2001B. Aurela Abstract Alkylbenzenes (alkyl chain C10,C13) are used as solvent components in certain offset printing inks. Alkylbenzenes were identified from 10 out of 15 samples of offset-printed food packaging made of board. Printed hamburger collars intended for hamburger restaurants had exceptionally high contents of alkylbenzenes (70,500,mg/kg). Most of the collars had varnish on both the printed surface and the non-printed food contact surface. Migration of alkylbenzenes from the hamburger collar into a roll was 2,mg/kg. In another test, in which Tenax® was used as simulant, the effect of a varnish layer on the food contact surface was studied. It was found that the varnish layer reduced migration by about 70%. Tests with Tenax® as a food simulant resulted in higher migration than in tests with rolls. The European Commission has published a risk assessment report on alkylbenzenes. The report concludes that there is no need for further testing or for risk reduction measures beyond those which are currently applied. However, consumer exposure was calculated without taking into account the possibility of oral exposure to alkylbenzenes migrating from food packagings. The migration of alkylbenzenes thus merits further study. Copyright © 2001 John Wiley & Sons, Ltd. [source] | |||||||||||||