什么是真正绿色环保包装

如何理解“绿色包装环保油墨”这一概念？笔者认为绿色包装除环保材料本身外,更重要的是强调用于包装印刷的油墨应该是完全不含挥发性有机溶剂的,包括乙醇、丙醇等醇类物质,更不能含有苯、酯等成分。     

绿色环保材料与技术在现代包装设计中的应用

包装是紧随商品出现的,在商品的促销、流通中有着十分重要的作用,同时包装设计与人们日常生活有着密切联系。随着科学技术的快速发展,包装材料的来源得到了有效拓展,使包装设计行业拥有了良好的发展前景。但是随着人们绿色环保理念的不断增强,如果只重视包装设计中美观的造型以及设计成本,忽视了包装的使用回收效率,不仅无法对人们的使用需求进行充分满足,还会对生态环境造成严重危害。所以设计者需要重视绿色环保材料与技术在现代包装设计中的应用,以促进包装设计行业的更好发展。     

小议镀铝纸在环保包装中的应用

引言 中国的烟草包装一直走在全国包装的前列,形成了"纸类包装看烟包"的景象.中国烟草包装市场出现了前所未有的繁荣景象,随着我国加入WTO后对外开放的不断扩大和WHO的<烟草控制框架公约>的签署,烟草行业正面临着许多新机遇、新挑战、新课题.     

水性材料开启药品泡罩包装环保之门

泡罩包装简称PTP,是指在通过真空吸泡、吹泡或模压成型的泡罩内充填好物品后,使用覆盖材料（铝箔）,在一定温度和时间条件下通过压力与成泡基材（PVC）热合密封的一种包装形式,常用于药品包装。     

爱克林为液态食品提供环保包装

瑞典爱克林（Ecolean）公司创立于1996年,总部设于瑞典的赫尔辛格堡（Helsingborg）,是全球开发、制造及销售新一代环保包装的先行者,其产品主要面向食品工业,销售网络遍布全球35个国家和地区。1999年爱克林公司在天津建立独资企业,主要生产液态食品的环保包装。     

包装商应处理好环保与经济的关系

East e Lander/Aveda,惠普和Eacandi Boctling公司的包装专业人士应邀来到《包装世界》,发表了各自对如何实现可持续性环保包装解决方案的看法。《包装世界》曾报道过关于可再生材料制作包装的方法。本期则关注这三家著名包装公司是如何制作具有可持续环保性的包装。     

环保油墨在包装印刷市场中的应用

如今,绿色环保旋风已经刮进了包装印刷行业,绿色包装成为业内的热点词汇。发展绿色包装需要多方面的配合和努力,而实现印刷原材料的环保化更是重中之重。油圣作为包装印刷的一种重要原材料,其环保程度一直受到业内人士的广泛关注。我们特别邀请了油墨行业专家杨红老师撰写本文,详细阐述包装印刷用环保油墨的发展情况。     

环保实用的沐浴液包装

如图所示的包装名为Less Soft,是一款沐浴露包装。与以往沐浴露包装采用瓶装形式不同,此款由设计师Jung Hyun Jee设计的新型包装采用玉米淀粉基软包装材料制成,不仅绿色环保,而且结实耐用。为了方便消费者的使用,设计师将此款包装设计为袋装形式,在其背部设计有一个强力吸盘。消费者     

DHL快递推出新型环保包装

近日,DHL快递在全球范围内推出一系列新型环保包装,以简化货运服务流程并减少对环境的影响。新包装完全由可回收材料制成,包括一套含7种不同型号的箱子、2种三角管和4种酒箱。其将于2009年底向客户提供新包装,并逐步取代目前的包装。新包装的开发旨在减少原材料的使用,通过巧妙的设计增强包装的抗压强度,使大号箱子的表面积不断减少．新型酒箱包装也不再使用保护性泡沫填充材料。     

利用鸡蛋壳制备乳酸-葡萄糖酸钙(CLG)的研究

以鸡蛋壳为钙源制备乳酸-葡萄糖酸钙(CLG),并考察了鸡蛋壳的煅烧条件、原料配比、反应时间、反应温度及加水量等因素对乳酸-葡萄糖酸钙产量及溶解度的影响。实验结果表明,鸡蛋壳的最佳煅烧温度1000℃、煅烧时间1h;蛋壳灰分4g、0.095mol乳酸、0.048mol的葡萄糖酸、加水量70mL、温度为50℃、反应时间1h为最佳工艺条件,其产品产率高达94%以上、常温下溶解度高达21%以上。     

以鸡蛋壳制备丙酸钙

以废弃鸡蛋壳为原料制备食品添加剂丙酸钙,采用正交试验和单因素实验相结合的方法对制备丙酸钙的工艺条件进行了研究。正交试验确定了反应的主要影响因素依次为:反应温度>反应时间,次要因素经统筹考虑后确定固液比1∶10、丙酸用量为理论值的150%。在此基础上单因素试验确定反应的最佳条件为:反应温度60℃,反应时间6.5 h,产率为70.35%。通过原子吸收光谱法测得产品的纯度为96%。     

Natural biopolymer-based nanocomposite films for packaging applications

Concerns on environmental waste problems caused by non-biodegradable petrochemical-based plastic packaging materials as well as the consumer's demand for high quality food products has caused an increasing interest in developing biodegradable packaging materials using annually renewable natural biopolymers such as polysaccharides and proteins. Inherent shortcomings of natural polymer-based packaging materials such as low mechanical properties and low water resistance can be recovered by applying a nanocomposite technology. Polymer nanocomposites, especially natural biopolymer-layered silicate nanocomposites, exhibit markedly improved packaging properties due to their nanometer size dispersion. These improvements include increased modulus and strength, decreased gas permeability, and increased water resistance. Additionally, biologically active ingredients can be added to impart the desired functional properties to the resulting packaging materials. Consequently, natural biopolymer-based nanocomposite packaging materials with bio-functional properties have a huge potential for application in the active food packaging industry. In this review, recent advances in the preparation of natural biopolymer-based films and their nanocomposites, and their potential use in packaging applications are addressed.     

Incorporation of partially purified hen egg white lysozyme into zein films for antimicrobial food packaging

Lysozyme, partially purified from hen egg white by precipitation of non-enzyme protein with ethanol and lyophilized after dialysis, was incorporated into zein films. The recovery and specific activity of the enzyme after partial purification varied between 45% and 72% and 2173 and 3448 U/mg, whereas the activity of the lyophilized enzyme varied between 2900 and 3351 U/mg. The partially purified enzyme was very stable and lost almost no activity in lyophilized form or in zein films stored at −18 and 4 °C for up to 8 and 4 months, respectively. During partial purification and in zein film preparation, ethanol treatment caused 123–137% and 132–315% activation of the enzyme, respectively. In zein films incorporated with 187–1318 U/cm² (63–455 μg/cm²) lysozyme, the release rates at 4 °C, changed between 7 and 29 U/cm²/min, increased at high lysozyme concentrations. Zein films incorporated with partially purified lysozyme showed antimicrobial effect on Bacillus subtilis and Lactobacillus plantarum. By the addition of disodium EDTA, the films also became effective on Escherichia coli. The results of this study showed that the partially purified lysozyme may be used in antimicrobial packaging to increase food safety.     

开菲尔中生物活性物质的益生作用

开菲尔是通过开菲尔粒中的细菌和酵母发酵形成的乳制品,具有特殊的风味特征.在发酵过程中形成的肽和胞外多糖具有生物活性作用,体外和动物实验显示开菲尔具有抗癌、抗突变以及抗菌等功效.本文在综述了开菲尔中复杂的微生物及发酵过程中所形成的多种生物活性物质的基础上,评价了其对机体带来的-系列显著益生功能.     

Nanoclay migration from food packaging materials

A recent trend is to use nanocomposites materials for food-packaging applications. Different kinds of nanoparticles are incorporated into the polymers to improve their characteristics, and, among them, nanoclay is used to improve their barrier properties to gases. In this work, the results of migration studies with different food simulants (ethanol 10% and acetic acid 3%), temperatures and times (40ºC for 10 days and 70ºC for 2 h) from two commercialised LDPE nanocomposite bags are presented. The migration solutions thus obtained were analysed by ICP-MS to evaluate the amount of aluminium which migrated into the solutions both in dissolved form and as a part of nanoparticles. Aluminium migration was observed for both samples with a maximum migration value of 51.65 ng cm^–2 for the Aisaika bags and 24.14 ng cm^–2 for the Debbie Meyer bags. The presence of spikes working in single-particle mode using ICP-MS indicated that part of this aluminium was present as nanoparticles. The size and morphology of the nanoclay, in both the original material and the migration solutions, was studied by scanning electron microscopy coupled to energy-dispersive X-ray diffraction (SEM-EDX). In this manner, nanoparticles of different morphologies and sizes were found to migrate into the food simulants.     

Multifunctional peptides from egg white lysozyme

Hen’s egg white lysozyme (HEWL) is one of the major egg white proteins with well demonstrated antimicrobial activity. Bioactive peptides other than antimicrobial peptides from HEWL have not been reported; therefore, the purpose of the study was to explore new bioactivities of lysozyme-derived bioactive peptides. HEWL was hydrolysed with Alcalase and fractionated by cation-exchange chromatography. The Alcalase HEWL hydrolysate and its fractions were analyzed for inhibitory activities against calmodulin-dependent phosphodiesterase (CaMPDE) and antioxidant activities using oxygen radical absorbance capacity-fluorescein (ORAC-FL), 2,2′-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt radical cation (ABTS⁺) and 2,2-di(4-tert-octylphenyl)-1-picrylhydrazyl (DPPH) radical scavenging methods. The fractionated peptides had higher CaMPDE inhibition activity, ORAC-FL value and ABTS⁺ scavenging activity than those of the hydrolysate. Peptide sequences in the most overall active fractions were characterized by LC–MS/MS. Our results showed that HEWL hydrolysate and its peptide fractions may serve as useful ingredients in the formulation of functional foods and nutraceuticals.     

青霉纤维素酶催化水解壳聚糖的研究

利用青霉来源的纤维素酶水解壳聚糖,由黏度变化的对比图可以看出:该酶对壳聚糖具有较强的水解活力.本文分别讨论了pH、温度、酶浓度及反应时间等因素对壳聚糖水解反应的影响,得到最佳反应条件为:pH为5.1,温度45℃,酶浓度为5g/L(酶:底物为1:10),反应时间为6h.反应6h后,由光度法测得的相对分子质量大约为2000.     

气质联用技术测定食品中甜蜜素定性分析的探讨

气相色谱法测定食品中环己基氨基磺酸钠(甜蜜素)时发现,测定的反应产物有2个色谱峰,目前通常认为第一峰为环己醇亚硝酸酯,第二峰为环己醇,并以第一峰定量计算甜蜜素含量.该研究通过气质联用(GC-MS)检测发现第一峰的质谱图与环己醇亚硝酸酯质谱图匹配度很低,而第二峰可以确证为环己醇.但在相同条件下,利用标样自建谱库,将待测样品与自建谱库中的甜蜜素标样进行检索比对,可完成甜蜜素的定性.     

Effect of NaCl on thermal aggregation of egg white proteins from duck egg

Thermal aggregation of duck egg white solution (1 mg protein/ml, pH 7) was monitored in the presence of different NaCl concentrations (0–6%, w/w) across the temperature range of 20–90 °C. Duck egg white solution exhibited higher turbidity with coincidental increases in surface hydrophobicity and decreases in sulfhydryl group content as temperatures increased from 70 to 90 °C (p < 0.05). As NaCl concentration increased, the negative charge decreased, with coincidental increases in particle size of aggregate after heating to 90 °C. As visualised by confocal laser scanning microscopy, larger clusters of protein aggregates were observed with increasing NaCl concentrations. Major duck egg white protein with molecular mass of 45 kDa disappeared in the presence of 2–6% NaCl after heating above 80 °C, regardless of concentrations. Therefore, NaCl, especially at high concentrations, could induce thermal aggregation of duck egg white protein, which could determine the characteristics of salted egg white after heating.