“食品绿色包装材料”专题征稿函

正近年来,随着经济的发展和消费者环保意识的提升,食品包装材料的环保性和安全性越来越受到重视。食品的绿色包装是指对生态环境和人类健康无害、能重复使用和再生的包装,包括纸质包装材料、可降解包装材料、可食性包装材料等。采用绿色包装可以提高食品的安全性,使人类的健康得到更有力的保障,同时能够保护环境,对社会的可持续发展起着重要的作用。     

“食品绿色包装材料”专题征稿函

正近年来,随着经济的发展和消费者环保意识的提升,食品包装材料的环保性和安全性越来越受到重视。食品的绿色包装是指对生态环境和人类健康无害、能重复使用和再生的包装,包括纸质包装材料、可降解包装材料、可食性包装材料等。采用绿色包装可以提高食品的安全性,使人类的健康得到更有力的保障,同时能够保护环境,对社会的可持续发展起着重要的作用。     

全球呼吁绿色包装 多元可持续发展

正中国包装网2014-08-27报道:绿色包装又可以称为无公害包装和环境之友包装,指对生态环境和人类健康无害,能重复使用和再生,符合可持续发展的包装。绿色包装的焦点所在。包装材料今后发展的主流趋势将是多功能化、轻量化、环保和智能化,绿色、环保、低碳的塑料包装越来越受到推崇。绿色包装是在传统包装设计的模式下发展起来的新理念,它是对生态环境和人类健康无害、能重复使用和再生和符合可持续发展的包装,是解决环境污染严重的必然选择。     

水性油墨与绿色包装

水性油墨促进绿色包装 绿色包装对生态环境和人类健康无害,能重复使用和再生,符合可持续发展战略,顺应国际环保发展趋势,是促进包装工业可持续发展的最佳途径。绿色包装必须满足包装减量化、尽可能使用循环再生包装材料、包装废弃物可降解腐化、包装材料对人体和生物无毒无害等条件。     

绿色家族成员可食性包装膜

９０年代以来,“环境与发展”成为世界共同关注的焦点问题。人们正研究一种可以取代发泡塑料的包装材料,这就是绿色包装。绿色包装的特点是无污染、能回收或再生、易分解。绿色包装的发展趋势为可降解绿色包装材料和可食性包装材料。 可食性包装在我国食品包装中的应用有着悠久的历史。民间很．早就懂得用可以吃的食品制成较薄的东西来包装另一种食品。既能保证食品鲜美,又能改善原有的口味,还可以提高其档次。比如包装肉菜用的“豆腐皮”,包装肉馅用的“肠衣”。 目前国内外开发的可食性包装资源广泛,研究开发前景十分乐观。 多糖类…     

绿色理念下的食品包装与环境保护

随着经济的加速发展、人们生活水平的不断提高,包装已成为人类活动中不可或缺的组成部分。但是,目前市场上流行的包装方式和包装材料,往往造成资源的大量浪费和环境的严重污染。本研究从我国目前食品包装存在的问题入手,提出了在绿色理念下发展绿色包装,探讨了食品绿色包装对环境保护的途径。     

正确认识食品包装创新

食品包装是以食品为核心的系统工程,涉及到食品质量安全、包装材料、包装原理、包装技术和设备、包装标准法规,以及包装设计等方面。随着技术进步和消费水平的日益提高,人们对食品包装的要求越来越高。同时,食品包装的发展也逐渐改     

食品包装的主流——复合包装材料

食品包装业是21世纪的朝阳产业,随着人们生活质量的不断提高和对健康消费的日益重视,对包装食品的质量和安全将会有更高的要求。消费者对各类食品,如微波食品、休闲食品、冷冻食品等需求量越来越大,对于包装的需求也就相应增加,因而包装在食品行业的应用也越来越广。选择合适的包装材料对食品包装显得尤为重要,复合包装材料作为食品包装的主流,也将迎来更大的发展空间。     

乳制品的包装

随着人们生活水平的提高,乳制品已经成为一种日常食品。近几年,乳制品、尤其是牛乳制品发展尤其迅速。乳制品的种类很多,组成成分不同、性质状态也各不相同,所以包装要求也不同,但包装根本目的就是根据不同种类的乳制品选择不同的包装材料,延长乳制品的保藏期,保证乳制品的质量,同时又利于贮运和销售。同时乳制品的生产厂家还要考虑到包装成本问题,根据需要选择包装材料,避免过度包装;提高乳制品的附加值,提高竞争力;最后还要考虑到环保,提倡绿色包装。下面就对几种常见的乳制品包装进行介绍。     

包装绿色印刷 大势所趋

包装尤其食品包装作为商品的"贴身衣物",其在原辅材料、印刷工艺等方面的安全性,直接影响着食品的质量和安全性,继而对人体健康和社会产生影响。包装绿色印刷使用环保材料,可以减少挥发性有机化合物(VOC)排放,控制残留在包装材料和容器的化学物质向被包装的食品和药品等转移,使包装更加环保和安全,对公众健康、环境保护以及印刷企业都是一件十分有益的事情。     

食品包装涂布纸生物聚合物基质分类及应用

随着社会的发展,人们的食品安全和环境保护意识不断提高,对无毒可降解食品包装材料的需求不断增加。针对此现状,该文综述了涂布型食品包装纸生物聚合物基质的分类及应用的研究进展,分析了纸基材料作为食品包装的优势及性能缺陷,介绍了作为纸张涂料的生物聚合物基质(多糖、蛋白质、复合基质)及纸基材料所具有的功能特性,总结了涂布型纸张在食品包装方面的应用。将涂布纸作为食品包装,能有效地保持食品的品质,赋予纸张的功能特性还能够延长食品保质期,具有巨大的市场价值,有望为食品工业进一步开发绿色和可持续的纸基包装材料提供参考。     

新型食品包装材料的发展概况及趋势

食品包装是食品的外部保护, 可以防止食品免受外界因素的影响而发生感官或营养成分的变化。传统的食品包装材料不仅会给环境带来巨大压力, 而且从食品包装迁移至食品中的化学物质也会给食品安全和质量带来负面影响。随着人们对食品包装材料的安全性越来越关注, 很多新型的食品包装材料成为研究热点。本文对几种具有较大应用前景的可降解材料、可食材料进行了综述, 包括天然高分子材料、微生物合成高分子材料、聚乳酸(poly lactic acid, PLA)等新型食品包装材料的研究现状和亟待解决的问题, 简要介绍了活性包装和智能包装的发展, 并对未来食品包装的发展趋势提出方向。     

基于绿色设计的食品包装对消费行为的影响分析

绿色包装(green package)又称为无公害包装和环境友好包装,是具有安全性、经济性、适用性和废弃物可处理与再利用的包装。本文介绍了基于绿色设计的食品包装特点,分析了绿色包装对消费者心理的影响,并在国际环保要求及我国提出的可持续发展的前提下,通过绿色设计在食品包装中的应用实例,深入分析了当前食品的发展趋势。虽然现在绿色设计的食品包装价格相对昂贵,但是随着政策的制定及人们可持续发展意识的进步,食品的绿色包装将更受消费者欢迎,并影响消费者的消费行为。     

Sustainable control strategies for plant protection and food packaging sectors by natural substances and novel nanotechnological approaches

An overview is provided of the current technological strategies (also at the nanoscale level) recently involved in plant and/or food protection. In addition, the potential use of natural and sustainable substances, instead of traditional synthesized molecules or chemical-based compounds, is addressed both with respect to packaging systems and novel pesticide formulations. In this context, nanotechnological approaches represent promising strategies for the entire agriculture industry chain, from the field to consumers. Traditional plant protection strategies are often insufficient and the application of chemical-based pesticides has negative effects on animals, humans and the environment. Novel greener tools could represent efficient alternatives for the management of plant diseases using promising strategies; the use of nanotechnologies allows the promotion of the more efficient assembly and subsequent release of environmentally sustainable active principles, limiting the use of chemicals in terms of economic losses. At the same time, new sustainable, antimicrobial and antioxidant systems have been rapidly promoted and investigated in the food packaging sector as a valid eco-friendly possibility for improving the safety and quality of food products and reducing and/or limiting the environmental impact with respect to traditional materials. Together, the scientific community and the growing interest of consumers have promoted the development of new edible and eco-friendly packaging that reduces waste and any environmental impact. In this context, the aim is to provide evidence of the usefulness of strategies aiming to limit agrochemicals, as well as the potential of nanomaterials, in sustainable plant and food protection for agriculture management and the packaging sector. © 2018 Society of Chemical Industry     

Active Packaging Applications for Food

The traditional role of food packaging is continuing to evolve in response to changing market needs. Current drivers such as consumer's demand for safer, “healthier,” and higher‐quality foods, ideally with a long shelf‐life; the demand for convenient and transparent packaging, and the preference for more sustainable packaging materials, have led to the development of new packaging technologies, such as active packaging (AP). As defined in the European regulation (EC) No 450/2009, AP systems are designed to “deliberately incorporate components that would release or absorb substances into or from the packaged food or the environment surrounding the food.” Active packaging materials are thereby “intended to extend the shelf‐life or to maintain or improve the condition of packaged food.” Although extensive research on AP technologies is being undertaken, many of these technologies have not yet been implemented successfully in commercial food packaging systems. Broad communication of their benefits in food product applications will facilitate the successful development and market introduction. In this review, an overview of AP technologies, such as antimicrobial, antioxidant or carbon dioxide‐releasing systems, and systems absorbing oxygen, moisture or ethylene, is provided, and, in particular, scientific publications illustrating the benefits of such technologies for specific food products are reviewed. Furthermore, the challenges in applying such AP technologies to food systems and the anticipated direction of future developments are discussed. This review will provide food and packaging scientists with a thorough understanding of the benefits of AP technologies when applied to specific foods and hence can assist in accelerating commercial adoption.     

Food Packaging: A Comprehensive Review and Future Trends

Innovations in food packaging systems will help meet the evolving needs of the market, such as consumer preference for “healthy” and high‐quality food products and reduction of the negative environmental impacts of food packaging. Emerging concepts of active and intelligent packaging technologies provide numerous innovative solutions for prolonging shelf‐life and improving the quality and safety of food products. There are also new approaches to improving the passive characteristics of food packaging, such as mechanical strength, barrier performance, and thermal stability. The development of sustainable or green packaging has the potential to reduce the environmental impacts of food packaging through the use of edible or biodegradable materials, plant extracts, and nanomaterials. Active, intelligent, and green packaging technologies can work synergistically to yield a multipurpose food‐packaging system with no negative interactions between components, and this aim can be seen as the ultimate future goal for food packaging technology. This article reviews the principles of food packaging and recent developments in different types of food packaging technologies. Global patents and future research trends are also discussed.     

Active and Intelligent Packaging for the Food Industry

In the recent past, food packaging was used to enable marketing of products and to provide passive protection against environmental contaminations or influences that affect the shelf life of the products. However, unlike traditional packaging, which must be totally inert, active packaging is designed to interact with the contents and/or the surrounding environment. Active packaging systems are successfully used to increase the shelf life of processed foods and can be categorized into adsorbing and releasing systems (for example, oxygen scavengers, ethylene scavengers, liquid and moisture absorbers, flavor and odor absorbers or releasers, antimicrobials, etc.). Intelligent packaging is characterized by its ability to monitor the condition of packaged food or the environment by providing information about different factors during transportation and storage. Intelligent packaging includes time-temperature indicators, gas detectors, and freshness and/or ripening indicators. At the same time, advances in nanotechnology and the improvement of nanomaterials will enable the development of better and new active and intelligent packaging. Such packaging provides great benefits to the food industry to improve freshness, shelf-life of food, and allows monitoring to control the storage conditions from the place of production to consumption by the final consumer.     

我国食品接触塑料包装制品再生利用的法律规制：以PET饮料瓶为例

回收塑料用于食品包装制品是未来的发展趋势,我国目前对此尚无明确的法律规定。推动我国食品接触塑料包装制品再生利用的法律规制,以食品安全为中心,兼顾环境保护、循环经济与绿色消费,在保障食品接触材料对食品安全性的基础上,既能促进食品包装再生利用产业发展,又能推动废弃塑料治理与环境保护,实现食品安全前提下的资源循环利用与消费升级。本文从我国法律规制的发展概况出发,在论述法律规制的必要性与可行性、对域外经验借鉴的基础上,提出确认回收塑料的法律地位、制定再生聚对苯二甲酸乙二醇酯材料的食品安全国家标准、完善食品接触再生塑料包装的市场准入、构建再生利用社会共治格局的完善路径。     

负载天然色素的生物基智能包装指示器研究进展

智能包装指示器能够基于其检测、感知和记录产品环境变化的能力为消费者提供被包装食品新鲜度、安全性或食品环境条件(温度、pH值、气体氛围)等的有效信息,是传统包装传播信息能力的延伸,并且有助于改善危害分析与关键控制点(HACCP)和质量分析与关键控制点(QACCP)系统,有助于现场检测不安全食品,识别潜在的健康危害,并制定策略以减少或消除食品安全问题发生。生物基智能包装系统因采用可降解、可再生材料向消费者直观显示包装食品在供应链中的品质相关信息,契合循环经济和可持续发展的需求而备受关注。介绍了以天然色素(花青素、叶绿素、姜黄素和甜菜素等)为敏感元件,以生物基聚合物(多糖、蛋白质、脂质和改性纤维素等)为载体的环境友好型智能包装指示器(pH值感应、时间-温度感应、气体感应等)的类型、功能适应性及其在监控食品品质、储运环境等方面的新趋势、新进展。