An overview of fruit and vegetable edible packaging materials

Various edible fruit and vegetable materials, including purees, residues, extracts, and juices, have been investigated in terms of their matrix‐forming properties to produce edible packaging materials to be applied to food products influencing their overall quality and improving the efficiency of synthetic packaging, thus leading to the reduction in amount of synthetic polymers used for each application. The potential of fruit and vegetables to be used as components of edible packaging materials is discussed. Such application of fruits and vegetables is possible thanks to the presence of matrix‐forming polysaccharides and proteins in their composition while the presence of bioactive compounds such as vitamins and polyphenols may confer, eg, antioxidant and antimicrobial properties of active packaging materials. The development of edible fruit and vegetable packaging materials is a promising way of combining the barrier and mechanical properties of biopolymers with the nutritional and sensory properties. The application of fruit and vegetables as a component of edible packaging materials enables the utilization of raw materials with low commercial value. Edible packaging materials are a new method of their utilizing. There is also the possibility of just decreasing the amount of synthetic packaging waste by application of fruit and vegetable packaging materials simply as a passive or active layer partially replacing the non‐renewable materials.     

Comparative effects of de‐aeration and package permeability on ascorbic acid loss in refrigerated orange juice

Several factors including pH, cultivar, extraction method, metal ion content and storage conditions affect the rate of ascorbic acid loss in refrigerated fruit juices. While oxygen permeation rate and product de‐aeration also influence ascorbic acid loss, little comparative data on these two variables exist despite the potential usefulness of such data in optimizing the packaging of juice. De‐aerated and non‐de‐aerated single‐strength orange juices were packaged and stored at 7°C in experimental glass containers constructed with oxygen permeability rates of 0·35, 0·39, 0·43, 0·79, 1·18 and 1·60 ml/day/container at 7°C. The rate of ascorbic acid degradation inversely correlated with permeation rate for both de‐aerated and non‐de‐aerated juices regardless of initial dissolved oxygen content. Degradation was best described by zero‐order and first‐order kinetics for de‐aerated and non‐de‐aerated juices, respectively. Headspace volume had no effect on ascorbic acid loss in both de‐aerated and non‐de‐aerated juices when nitrogen flushed. Juice in high oxygen permeability containers showed a faster decrease in ascorbic acid content, independent of initial dissolved oxygen content. These results indicate that both package barrier properties and de‐aeration are major factors in maintaining ascorbic acid in refrigerated orange juice. Copyright © 1999 John Wiley & Sons, Ltd.     

Packaging performance comparison for distribution and export of papaya fruit

This paper presents the development and testing procedures for new packaging systems for papaya fruit. Papaya is a nutritious tropical fruit, consumed both in its fresh form and as a processed product worldwide. Thailand is a major exporter of fresh and processed papayas from Asia. Major quality indices for papayas include colour, size, firmness and freedom from defects and decay. A high percentage of post‐harvest losses of papaya fruits have been reported as exports have increased. Mechanical damage is one of the major causes of the quality loss of papaya fruits, therefore, proper packaging is demanded for better protection. In addition, other criteria are important to meet consumer acceptance. New packaging systems for papayas were compared with the existing systems currently used for local markets. The packaging systems were evaluated in terms of physical protection, heat transfer characteristics for rapid cooling and maintaining optimum temperature and relative humidity during post‐harvest, quality maintenance, and marketing issues. Two cushioning systems, foam nets and paper‐based wrap materials, were also compared. Actual shipment and vibration tests were performed and the effect on quality was determined. The new packaging systems tested showed better protective performance and improved quality parameters, as compared to existing systems. Minimized mechanical injuries resulted in a decreased susceptibility to decay and bruising. Paper‐based cushions showed similar protection to plastic foam nets materials but offered a better ripening response for papayas. The data were compared to seek an optimum packaging system for papayas based on the various criteria. Copyright © 2005 John Wiley & Sons, Ltd.     

果蔬涂膜保鲜包装材料及技术应用研究进展

目的综述涂膜包装材料与技术在果蔬保鲜包装领域的应用研究进展。方法通过对国内外研究现状和研究成果的分析和总结,介绍果蔬涂膜保鲜包装的技术与方法,概括常用涂膜剂的应用研究进展。结果涂膜保鲜包装技术可抑制果蔬水分蒸发、微生物侵入以及呼吸作用,减少萎蔫、腐败变质及营养损耗,从而延长果蔬的货架期。涂膜保鲜包装材料具有原材料来源广泛、操作简便、环保等优点,在果蔬产品包装中得到了广泛的应用。结论介绍了获得综合性能较好的涂膜中包装材料原料的最佳配比,使果蔬在保证质量的前提下达到最长的保存期。     

Shelf life prediction of oxygen‐sensitive products: The influence of moisture on prediction accuracy for freeze‐dried coffee

Optimised packaging requires that properties are matched to the protection requirements of food for its shelf life duration. Benefits include reduced packaging costs, use volumes, and potentially improved environmental performance. The ability to predict product shelf life in different materials can assist in selecting optimal packaging. However, the availability of such tools is limited, and risk for over packing exists. The aim with this work is to develop a prediction approach which can be applied to assist users to select more optimal packaging materials. Soluble coffee was used to develop the approach, where oxygen consumption of the product is used as a quality indicator. The effect of moisture content on O₂ consumption was studied to determine its influence on prediction accuracy. Samples were prepared with different levels of moisture content. O₂ consumption rates were measured, and a notable influence of moisture was observed. A model was developed to predict the O₂ consumption of the product when packed in a pouch. The model considers oxygen and moisture permeation properties of the packaging film, O₂ and moisture differential between the interior and exterior of the packaging, and the evolution of the O₂ consumption rate as a function of moisture increase. To test model accuracy, coffee samples were packed in flexible pouches, and O₂ consumption was measured which showed that predicted and measured values shared the same trend characteristics. We show that considering both moisture and O₂ ingress simultaneously leads to more precise shelf life prediction as oxidation rate is influenced by moisture content.     

Prediction of plastic film thickness based on gas permeability and validation with ‘Kyoho’ table grapes for optimal modified atmosphere packaging

Modified atmosphere packaging (MAP) storage has become a useful technique for extending the shelf life of fruit and vegetables. However, the success of MAP depends on many factors, including types of fresh products, storage conditions, and the characteristics of the packaging films. To achieve the optimal gas composition in the package headspace and improve the postharvest quality of fresh produce, the packaging film with appropriate barrier properties needs to be selected. This study aimed to predict the film thickness by applying produce respiration rate and package film permeability data measured in given product weight and storage conditions. An available film (eg, 25‐μm‐thick low‐density polyethylene) was used to pack fresh produce, and the respiration rate of fresh produce and in‐package O₂ and CO₂ concentrations at steady state were measured. Permeability of the film was calculated based on mass balance, and the thickness of the film could be predicted if the recommended target O₂ and CO₂ concentration was obtained from the literature. To validate the predicted thickness value, an experiment was conducted by packaging fresh table grapes in bags of the predicted thickness. The effect of packaging with different film thicknesses on the quality of the fruit was determined. The results showed good agreement between the predicted and the experimental in‐bag O₂ and CO₂ concentrations, and the MAP with predicted thickness (90 μm) film was more effective in maintaining postharvest quality of grapes during low‐temperature storage than the thinner films (30 and 60 μm) and the control.     

The interrelation of changes in oxygen content and product quality in modified atmosphere packages of peanuts

The aim of this work was to examine the effect of changes in oxygen content in different types of packages for snacks (multilayer laminated materials, cans) and analyse the changes in the sensorial and physicochemical characteristics of the stored products. Roasted and salted peanuts produced by one of the well‐known companies, packed in modified atmosphere packages (MAP) were the object of this investigation. The interdependence of the changes in oxygen content and product quality was examined in relation to the storage period and type of package used. From the results it can be said that changes in oxygen content in packages of peanuts produce similar effects irrespective of the packaging material used. The correlation observed during storage of peanuts, between changes in oxygen content in different packaging materials and changes of the separate sensorial and physicochemical parameters of the product, especially of the peroxide value, may be a basis for validity forecasting and determination of the optimum composition of gas mixture. This study indicates that evaluation of the quality of packages integrally related to their content should consider both product examination and the package and gas mixture composition, as there may exist an interdependence between quality features of the product and oxygen content in a package. Copyright © 2001 John Wiley & Sons, Ltd.     

Shelf life extension of fresh asparagus using modified atmosphere packaging and vacuum skin packaging in microwavable tray systems

Asparagus (Asparagus officinalis L.) is one of the most popular vegetables because it contains a wealth of fiber and several essential nutrients. It is a very perishable commodity due to its very high respiration rate. To maintain product quality and to satisfy consumer demand as a convenient food, modified atmosphere packaging (MAP), vacuum skin packaging (VSP), and microwaveable containers were used to extend the shelf life of fresh-cut asparagus as a ready-to-eat food product. The objective of this study was to determine the shelf life of fresh-cut asparagus packed in MAP and VSP microwaveable tray systems at commercial storage conditions, 4°C, 80% RH. Weight loss, moisture content, O₂/CO₂ concentration in the package headspace, product pH, microbial growth, and sensory evaluation were used to determine the product quality and shelf life. Moreover, the preference of product appearance and the quality of the cooked asparagus in both microwaveable tray systems at different cooking times and microwave power levels was also sensorially evaluated. During storage for 21 days, there was no significant difference (p > 0.05) in weight loss, moisture content, and pH. Sanitation and packaging techniques also helped to retard the microbial growth. Both techniques, combined with refrigeration, help to maintain the freshness and product shelf life up to 21 days for MAP and 18 days for VSP. On the basis of hedonic scale results, consumers preferred the appearance of both packaging types. Both microwavable tray systems, thus, can help to prolong the shelf life of fresh-cut asparagus and can be eaten directly from the package.     

基于DSP的果蔬包装机控制系统设计

目的 为了提高果蔬产品的包装质量和包装效率,设计一种果蔬包装机控制系统。方法 基于DSP设计一种果蔬包装机控制系统,介绍果蔬包装机的基本结构和工艺流程,在此基础上,结合触摸屏和DSP给出控制系统硬件结构,包括触摸屏、DSP控制模块、温度控制模块、IO信号采集模块以及伺服驱动系统等。同时开发全自动果蔬包装机运动控制系统软件,包括人机界面和控制系统主程序的设计。最后,将该控制系统移植到传统果蔬包装机,并进行实验研究。结果 实验结果表明,良品率能够达到98%,包装机运行稳定,包装效率高。结论 所述基于DSP的果蔬包装机控制系统,满足包装工艺要求,整体性能良好。     

改性聚乳酸的性能特点及其在果蔬保鲜中的应用

目的 介绍改性聚乳酸在果蔬保鲜包装中的研究现状,对其未来在果蔬保鲜包装领域的发展方向进行展望,为改性聚乳酸材料的研发和应用提供参考.方法 阐述聚乳酸物理改性和化学改性的方法、改性聚乳酸的性能特点及其在果蔬保鲜领域的应用,总结近几年聚乳酸复合包装薄膜在果蔬保鲜包装上的研究进展.结果 聚乳酸经过改性,性能得到了极大的改善,制备的聚乳酸复合薄膜可以有效延缓果蔬衰老,保持果蔬的品质,延长贮藏期.结论 由于聚乳酸具有可生物降解的特性,在未来绿色包装领域具有非常大的应用潜力,对改性聚乳酸还需要进行安全高效、创新环保方面的深入研究.     

基于淘宝SEO的度尾文旦柚包装设计

目的通过对淘宝SEO搜索引擎结果进行分析,寻求线上销售地方特色农产品的消费者诉求点,采用符合线上购物消费需求的文旦柚包装设计方法,扩大度尾文旦柚的销售途径。方法以福建省度尾文旦柚为例,对淘宝不同的搜索引擎下出现的果品类SEO进行归纳,分析其中权重高的宝贝标题、宝贝详情及销量情况,总结出线上购物时代下,消费者对农产品包装设计的需求和注意事项,在此基础上归纳出线上销售农产品的包装设计原则,并进行实际案例论证。结论相比传统的线下销售,虚拟商场销售的柚子包装对组合装、产地、品质等有不一样的要求,需要在包装上注重运输环境及视觉传达效果等方面,要求设计师在满足消费者需求的基础上提升包装的内涵,从而带动线上农产品的销售与发展。     

QFD在包装设计中的应用研究

为提高包装产品的设计质量,缩短包装设计周期,提出在包装设计过程中应用QFD。详细分析了在包装设计中应用QFD的基本流程,即以客户对包装产品的质量要求为依据,结合系统分析的典型方法,依次建立产品规划、零件规划两级质量屋,最终输出包装产品设计过程中的关键质量控制点。在此基础上,进行了包装设计的实例分析,结果表明,在包装设计时运用QFD,能够更加快速、准确地设计出符合市场需求的产品。     

玻璃钢包装筒结构设计及成形工艺

目的在不影响产品性能的情况下,减小产品质量,降低生产成本。方法将钢质包装筒改成玻璃钢包装筒,并进行了力学性能检测、防水性能检测和气密性能检测,并将2种包装筒的使用性能进行了对比。结果玻璃钢包装筒的表面质量、尺寸、力学性能、防水性能、气密性能等各方面性能,均满足产品使用要求。结论成功实现了用玻璃钢包装筒代替钢质包装筒的工艺技术改进,降低了产品的成本,获得了价格优势,增强了市场竞争力。     

警示性语义表达在国产香烟包装设计中的正向研究

目的 国内香烟包装表达含蓄,对抑制与劝阻性语义表达的设计探索几近空白,针对中国当下新生代消费者,分析其对包装的认知偏好,基于用户情感设计探寻具有中国式警示语义的香烟包装设计方法及策略。方法 对比当前国内外香烟包装设计的现状,分析语义差异性表达对产品销售中用户行为的影响;聚焦国内新生代消费者的吸烟行为、价值观与消费观,借助眼动追踪等信息技术获取其对香烟包装的视觉偏好数据,结合深度访谈构建新生代消费者认知模型。结果 从抑制与劝阻消费行为的角度出发,构建国内香烟包装警示设计策略,形成一套中国文化背景下的香烟包装警示性语义表达设计规范,并利用数字化技术对设计方案的可行性进行多维评价。结论 基于中国新生代消费者吸烟行为与认知偏好的分析研究,通过信息技术赋能,进行警示性语义表达在国产香烟包装设计中的正向研究,提出中国文化背景下香烟包装警示性语义表达设计规范。致力于抑制新生代烟民数量增加的问题,用设计来发声,希望能为该领域的研究提供更多的启示。     

Evaluation of Antimicrobial Active Packaging to Increase Shelf Life of Gluten‐Free Sliced Bread

This paper presents a complete study and comparison of the efficiency of three types of packaging system: active packaging, modified atmosphere packaging (MAP) and combinations of both. To choose the best option, we must take into account microbiological results as well as sensory quality; therefore, a complete sensory study and an in‐depth statistical study were carried out, in order to evaluate each option and their interactions. The results showed that active packaging considerably increases the shelf life of packaged food, so it could be an attractive option to extend the shelf life. The active packaging provided better sensorial properties than the MAP option. Positive factors like characteristic flavour and spongy texture had higher values in the absence of MAP, and negative properties like cinnamon flavour, crumbly texture and hardness reached higher values when MAP was present in the packaged food. So when microbiological and sensorial properties are taken into account, the active packaging is a better option than MAP to increase shelf life because it inhibits microbial growth while maintaining the high quality of sensorial properties for gluten‐free breads. Copyright © 2011 John Wiley & Sons, Ltd.     

Evaluation of the Effectiveness of a New Antimicrobial Active Packaging for Fresh Atlantic Salmon (Salmo Salar L.) Shelf Life

Nowadays, consumers demand for fresh, high‐quality seafood products continues to climb, especially in affluent, developed nations. At the same time, there is increasing attention regarding improved utilization of seafood for human consumption; Atlantic salmon is the main species in Chile aquaculture, and most of the salmon are exported as fresh fish to USA. It is well documented that low storage temperature inhibit bacterial growth and biochemical degradation, thus facilitating prolonged shelf life. Partly freezing the outer fillet layer from ?0.5°C to ?2.0°C (superchilling) has proven to be more efficient in inhibiting biochemical changes and bacterial spoilage compared with traditional chilling. Nevertheless, antimicrobial active packaging offers the possibility to increase product shelf life through the reduction of the microbiological damage of the product during its transportation, and thus increasing consumer safety and health. The main objective of this study was to compare the effects of an active antimicrobial packaging on microbiological growth, sensory attributes and instrumental quality measurements of raw Atlantic salmon (Salmo salar) fillets. Flexible plastic films containing Thymol as antimicrobial agent were used for salmon packaging. Salmon were stored at 2°C, 4°C and 8°C. Analyses of aerobic mesophilic bacteria and psicrophilic bacteria count were carried out at 1, 3, 8, 11, 15 and 18 days. L*a*b* colour evolution, overall sensorial properties and chemical evolution were studied. Application of active antimicrobial packaging for fillet salmon reduced the microbial count for least 18 days at 2°C. No modification of the sensorial properties was detected by the sensorial panel, indicating that the antimicrobial compound used in the present study, thymol, is compatible with salmon packaging. Copyright © 2011 John Wiley & Sons, Ltd.     

The influence the image of the product shown on food packaging labels has on product perception during tasting: Effects and gender differences

Many food packages on the market show an image of the product contained inside or the ingredients with which the product was produced. During the packaging design process, it is the job of the designer or the marketing team to decide which specific image will be depicted on the packaging. This paper analyses the potential implications of this decision by studying the influence that the visual appearance of the product pictured on the packaging has on the way consumers perceive the product during consumption. Two packaging designs for apple sauce were created; the only variable was the visual appearance of the apple displayed: one showed a red apple and the other showed a green one. The 147 participants in this between‐subjects experiment tasted and evaluated six product attributes (Sweet, Acidic, Intense Flavour, Healthy, Natural, and Quality) as well as Liking and Willingness to buy. The results of a MANOVA‐Biplot analysis show that the visual appearance of the product pictured affects Liking, Willingness to buy, and some product attributes. In fact, a strong positive relationship was identified between the attribute Healthy and the perceived quality of the product with Liking and Willingness to buy; if one of these attributes scored higher, the higher score was extrapolated to the others. The study also shows that gender differences exist as these effects do not affect all consumers equally, with women being more sensitive to them than men. This paper discusses the implications of these results for the food industry, for packaging designers and for marketers.     

A study of the absorption of fruit juice volatiles by the sealant layer in flexible packaging containers (the effect of package on quality of fruit juice,part IV)

Various experimental packaging containers were tested for their tendency to absorb fruit juice volatiles in the innermost heat-sealing layer. Analysis of head-space gas by GLC and sensory evaluations were carried out in order to evaluate the effect of each type of sealant. Coextrusion sealants (thin low-density polyethylene, LDPE), a sealant containing the orange essence powdered with cyclo-dextrin (CD), and polyethylene-terephthalate (PET) or polyacrylonitrile (PAN), synthetic resisns with high transition temperatures (T_g) were prepared. Coextrusion or CD-containing sealants as compared with LDPE, reduced the sorption of d-Limonene from Mandarin orange [Citrum unshiu Marc.] juice by 15–20% but did not show effective results in sensory evaluations. On the other hand PET or PAN sealants showed no sorption at all. Similar results were obtained with 'citrus mix' model essence. However, LDPE also did not show volatile sorption in the case of 'soft fruit mix' model essence. It is difficult to prevent sorption of the volatiles of citrus fruit juices if the sealants are of the coextrusion type or CD-containing LDPE type. Sorption can be controlled most effectively when the sealats are PET or PAN.     

Social aspect of sustainable packaging

Sustainability is one of the ‘buzz’ words that is highly discussed in the area of packaging nowadays. For many product manufacturing business, incorporation of sustainability principles into their business practice can only be visualized by others in the end product through packaging. Besides the criteria, underlying concepts and principles, most discussions towards achieving goals for sustainable packaging are focused on details of models and practices adopted by the industry, and the effectiveness and practicality of these practices in balancing the economic profits and environmental benefits. While the economic and environmental bases of packaging sustainability have been examined and discussed in great detail, the same is not true of social consideration. Although the success of sustainable packaging development actually relies on both technological development and social considerations, many of the social aspects of sustainable packaging are often overlooked. Although many companies have been putting the efforts and initiatives to elevate sustainability from an abstract goal into an immediate priority, relatively little is known about the consumers' insights of packaging sustainability. Recognizing the consumers as the final arbiter of the success of sustainable packaging, this paper will explore consumers' perceptions on the sustainable packaging concept, their perceptions of the impact to the environment and discuss factors that drive consumers' preferences and purchase decision. Discussion and information gathered in this paper is aimed to stimulate understanding on the importance of the social dimension of packaging sustainability and its role in supporting the efforts to improve sustainability practice. Copyright © 2010 John Wiley & Sons, Ltd.     

农民画色彩特征在地域农产品包装设计中的应用

目的挖掘农民画色彩文化元素,探索农民画色彩特征在农产品包装设计中的应用方法,塑造农产品包装设计的地域特色。方法借助色彩分析软件对农民画色彩特征进行提取分析,获取提取主色的风格特征及色彩关系网络,并构建农民画色彩数据库。基于农产品包装与农民画之间的色彩认知共感,结合现代包装设计的审美要求,提出了将农民画色彩应用于农产品包装设计中的色彩搭配方法。结论运用农民画色彩特征提取方法,能实现农产品包装设计与农民画之间的色彩匹配,再现农民画色彩的地域性和文化内涵,提高农产品包装设计的色彩搭配效率及品牌识别度,降低设计实践中对农民画色彩借鉴的随意性,为农产品包装设计提供了新的设计思路,也有助于农民画艺术得到更好的保护及传承。