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.     

Comparative Life Cycle Assessment of Packaging Systems for Extended Shelf Life Milk

The aim of this study is to carry out a comparative analysis of the environmental impact of different packaging systems used for extended shelf life milk. The analysis, carried out exploiting the life cycle assessment approach, takes into account the packaging manufacturing process, the food packaging process, the transport phases and the end‐of‐life management of the different packaging systems. The packaging end‐of‐life is modelled by considering three possible options, such as recycling, thermo‐valorization with energy recovery and landfill. One litre of extended shelf life milk is used as the reference unit, while multilayer cartons, polyethylene terephthalate bottles labelled with shrink sleeve film and high‐density polyethylene bottles are analysed as the packaging types. The key characteristics of each component of the three packaging systems were either provided by packaging manufacturers or derived from data available in literature. The evaluation of the end‐of‐life impact was performed considering the Italian scenario, exploiting, in particular, the data provided by specific Italian consortia. Other data for the inventory analysis phase were extrapolated from the SimaPro databases (e.g. Ecoinvent or Plastic Europe Database). Cumulative energy demand and CML2001 were adopted as the impact assessment methods. The results obtained show that the multilayer carton system is the less environmentally impactful option for almost all the considered impact categories and that its environmental impacts are, on average, more than 12% lower than high‐density polyethylene system and more than 34% lower than polyethylene terephthalate with shrink sleeve label. Copyright © 2016 John Wiley & Sons, Ltd.     

预制方便食品保鲜包装技术及货架期预测的研究进展

目的 分析预制方便食品的发展前景,并研究预制方便食品变质的影响因素以及保鲜包装技术和货架期预测方法在预制方便食品中的应用,为相关科研人员及餐企解决预制食品营养风味不足和货架期较短等问题提供参考。方法 综述近些年食品保鲜包装技术在预制方便食品领域的研究与应用,以及不同食品特性所采用的几种食品货架期预测方法。结果 利用合适的保鲜包装技术对预制方便食品进行处理,能够保证其品质,减少食物资源浪费,并能有效延长食品货架期。结论 预制方便食品具有良好的发展前景,先进食品保鲜包装技术的研发和可靠的货架期预测方法的应用,对提高产品质量与安全具有重要意义,也是相关餐饮企业提高竞争力的有效手段。     

面向物联网食品货架期监测智能包装研究进展

目的 对智能传感器技术在智能包装果蔬等食品监测中的应用进行介绍和分类总结,为果蔬的货架期智能监测提供依据和帮助,并推动传感器技术在智能包装果蔬领域中的实际应用。方法 分别介绍湿敏型、气敏型及微生物检测这几个方面的智能传感器,以及结合NFC/RFID等智能技术在果蔬包装货架期监测中的应用。相较于传统的包装方式,此类智能包装结合当下发展势态良好的互联网,给人们的生活带来了更多的便捷。结论 智能传感器标签在果蔬等食品智能监测中发挥着重要的作用,可通过连接智能手机等终端,快速监测食品新鲜度情况。近年来,包装材料研发呈现多样化,例如多元复合纳米材料、金属有机骨架材料等,因此未来可以通过优化包装传感材料和器件结构,更好地发挥智能包装标签在果蔬智能包装中的优势。     

低碳环境下食品包装的优化设计

以减少温室气体的排放,维持人类可持续发展为目的,分析并总结当前低碳环境下食品包装设计的特点和导向。同时根据系统化设计观点,论述了食品包装设计存在非普适性和非全面性问题。在此基础上通过对食品包装层级化、类别化的分析与归纳,结合生命周期理论,查找包装设计要点所在,进一步提出食品包装的优化模式及优化过程。     

预制菜包装技术的研究进展

目的 介绍预制菜的包装技术,并对预制菜包装技术的发展进行展望,以期为预制菜产业发展提供借鉴和参考。方法 总结不同预制菜的特点,分析真空包装和气调包装技术在不同预制菜领域中的应用现状和存在问题,阐明其在预制菜包装中的发展方向。结果 可以通过向包装材料中增加生物活性成分,以及包装设备的机械化和智能化延伸,提升预制菜的产品品质、食用安全性和货架期。结论 活性包装技术以及智能化技术在预制菜包装领域的广泛应用势必会推动预制菜产业的可持续高质量发展,为提高预制菜品质和食用安全性提供借鉴和参考。     

抗菌涂层和抗菌塑料在食品包装中的研究发展

目的从可食用抗菌涂层和食品抗菌塑料包装的角度出发提升食品的品质安全,满足消费者对安全优质食品的追求。方法根据食物的腐烂周期和保质方式的特点,系统性地总结目前可食用抗菌涂层的几种主要覆盖技术,以及非食用性抗菌塑料的载体和制备方法,并将其运用到食品的包装设计中。结论针对保鲜周期短的易腐食品和保质期较长的常规食品提出了可行的包装方案,对可食用抗菌涂层和非可食用性抗菌塑料在未来食品包装领域的发展和研究做了指向性分析。     

An overview of smart packaging technologies for monitoring safety and quality of meat and meat products

The food packaging sector has experienced much development since its inception. In the past few decades, innovations in packaging sector have led to the development of smart packaging (SP) systems that carve a niche in a highly competitive food industry. SP systems have great potential for improving the shelf‐life, and safety of food products apart from their basic roles of protecting the products against unwanted biological, chemical, and physical damage and keeping them clean. Indicators and sensors, SP components, are used for real‐time monitoring of meat quality and subsequently inform the retailers and consumers about the freshness, microbiological, temperature, and shelf life status of the products. Barcodes and radio‐frequency identification tags are employed in meat packaging for real‐time information about the authenticity, and traceability of the products in the supply chain. Recently, innovations in SP technologies resulted in fast, sensitive, and effective detection, sensing, and record keeping of freshness, microbiological, and shelf life status of meat and meat products. The SP system shows promise for extensive utilization in the meat industry in response to the consumer appreciation for safe, and quality meat products, as well as their waste reduction notions. This paper gives an updated overview of ongoing scientific research, and recent technological advances that offer the perspectives of developing smart meat packaging systems that are capable of monitoring the physical, microbial, and chemical changes of the package contents from producer to the point of sale and even beyond, and remediating potential adverse reactions.     

Active Packaging Films from Ethylene Vinyl Alcohol Copolymer and Clove Essential Oil as Shelf Life Extenders for Grass Carp Slice

Active packaging provides a way to prevent the food putrefaction effectively . Various studies provide information on the actual preservation effect of active packaging or the migration of active agents from active films into various food stimulants separately. However, there is little related data available regarding the combined analysis of release and preservation effect. In this work, we examined the properties of active food packaging films successfully produced by extrusion of ethylene vinyl alcohol copolymer (EVOH) films with clove essential oil (C). The characterization of mechanical, thermal and barrier properties of the packaging polymers film showed that the addition of clove essential oil did not decrease their properties and C as plasticizer improved process fluidity of EVOH resin. The release of C from film to various food stimulants was measured by using HPLC, and Fickian diffusion models were used to fit the data with appropriate equation. The effects of E/C (ethylene vinyl alcohol copolymer/clove essential oil) films on quality assessment of Grass Carp slice based on sensory analysis and biochemical indices during refrigerated storage (4 ± 1°C) were examined over the period of 10 days. Total volatile basic nitrogen (TVB‐N), total viable counts, pH, TBA, water holding capacity (WHC) and texture properties were evaluated. The results indicated that the active film containing 3% clove essential oil had different release parameters in four food stimulants and it could effectively maintain the fish freshness and extend the shelf life to 7–8 days during cold storage compared with control group, which was only 4 days. Copyright © 2016 John Wiley & Sons, Ltd.     

微胶囊技术在食品包装中的研究进展

目的综述微胶囊技术在食品包装领域的研究进展,为进一步开发微胶囊技术在食品包装中的应用提供科学的研究基础。方法通过对国内外研究现状和研究成果的分析和总结,介绍了微胶囊的功能、作用机理、制备和表征方法,概括了微胶囊技术在食品包装中(包括抗菌包装、防虫包装、果蔬保鲜包装、可食膜、冷鲜肉包装、相变材料-控温包装、生物质包装材料)的研究进展。结果分析表明微胶囊技术能够增加活性成分的稳定性,与包装系统结合能够达到缓释抗菌或控制温度等效果,提高了产品的货架期,其与包装系统的结合主要有4种方法(原料共混、涂覆、装入小袋置于包装系统、固载纤维法)。结论研究微胶囊与聚合物原料的最佳加入比例能够获得综合性能较好的包装膜,微胶囊技术在可食膜、相变材料-控温包装、生物质包装材料方面的发展潜力较大。     

Designing Efficient Oxygen Scavenging Coating Formulations for Food Packaging Applications

Modified atmosphere packaging is widely used to prolong the shelf life of many oxygen‐sensitive items including food, pharmaceuticals, work of art and so on. For food packaging applications, we investigated the effectiveness of oxygen scavenging coatings and flexographic printing ink formulations made using water soluble and water insoluble ascorbate enzyme systems. The present study summarizes the effects of various parameters on the oxygen scavenging rates and other performance aspects of the formulations. It is shown that; the initial oxygen scavenging rate can be increased by increasing the surface area of Calcium Ascorbate crystals and addition of catalyst or edible oil; addition of a catalyst like TiO₂ or Alumina and an edible oil in Ascorbate and laccase‐based formulations induces a synergistic effect upon the rate of scavenging oxygen from the packages; an efficient oxygen scavenging coating formulation can be made using water soluble Calcium Ascorbate and insoluble Ascorbate Palmitate containing enzyme and substrate; designing an efficient oxygen scavenging formulation using water insoluble Ascorbate Palmitate can reduce or eliminate formation of effluent which has potential to change the aperral of food items inside the package; an adverse effect of some binders which cause a reduction in the oxygen scavenging rate can be eliminated by making blends of different binders. Copyright © 2013 John Wiley & Sons, Ltd.     

Oxygen Scavengers Based on Titanium Oxide Nanotubes for Packaging Applications

Oxygen scavengers are commonly used in packaged foods and other oxygen sensitive goods because of the advantages they offer in maintaining quality and extending shelf life. The performance of oxygen scavengers can be influenced by several conditions, such as ambient temperature and relative humidity. We recently studied oxygen scavenging at room temperature using titanium oxide nanotubes (TONT). Prior work showed that TONTs can have oxygen uptake rates of up to three orders of magnitude higher compared with commercially available iron‐based scavengers at room temperature. However, the effect of humidity was not established. This research investigates the potential of TONTs as oxygen scavengers in packaging applications such as modified atmosphere packaging as well as a colour indicator. As opposed to commercial scavengers that need water to be active, TONT performs at their best in dry conditions, making them a strong potential candidate for pharmaceutical and medical devices industries. Copyright © 2017 John Wiley & Sons, Ltd.     

抑菌及抗氧化活性食品包装膜的研究进展

目的论述活性食品包装膜的研发技术与功能分类,为食品包装行业的材料开发与研究提供基础。方法以抑菌及抗氧化活性食品包装膜为主,总结活性包装膜的制备方法及应用效果,对活性膜研究过程中存在的问题进行较为深入的分析,并总结抑菌性、抗氧活性食品包装膜在国内外的研究进展,同时展望活性包装膜的未来发展趋势。结果抑菌及抗氧化活性食品包装膜的研究与开发处于起步阶段,尚未建立起完善的研究应用体系,其抑菌机理、抗氧化机理、安全性、时效性等相应的理论模型和检测方法还需进一步的深入研究。结论抑菌及抗氧化活性食品包装膜有一定的高效性、稳定性及安全性,具有较大发展潜力与市场价值。     

Advancing controlled release packaging through smart blending

Researchers from Rutgers University and Clemson University have collaborated to develop a concept of using smart blending to generate functional packaging films for the controlled release of active compounds such as antimicrobials, antioxidants and flavour compounds to extend the shelf‐life of food. In this paper, literature results are reviewed to justify the significance of controlled release packaging (CRP) and the research gaps for further development are identified. A major research gap is the lack of packaging materials that can provide the release of active compounds at rates suitable for a wide range of food packaging applications. Smart blending is a promising technology for bridging this research gap. To fully realize the potentials of smart blending, a systematic approach for developing CRP using smart blending is also presented. Copyright © 2005 John Wiley & Sons, Ltd.     

The Role of Household Food Waste in Comparing Environmental Impacts of Packaging Alternatives

This paper examines the environmental impacts of food waste and the influence that packaging alternatives can have on causing food waste. This paper presents the results of three life cycle assessment case studies on packed food products. The life cycle assessments were conducted for ham, dark bread and Soygurt drink (fermented soy‐based drink). In each case study, the environmental impacts of the products were assessed with different assumptions about the packaging sizes and alternative materials. The studies especially considered the environmental impacts resulting from food waste generated by consumers as a function of the variable packaging options. The food waste of other parts of the production chain of the studied products was also taken into account. A consumer survey was carried out to estimate the amounts of product waste generated in Finnish households connected to the three investigated products. The environmental impacts of the food products, household food waste and packaging were modelled by scenarios with varying rates of household food waste and different waste management options. The results indicated that the significance of the production and post‐consumer life of packaging was relatively low for climate change, eutrophication and acidification, in comparison with the production chain of the ham, dark bread and Soygurt. According to the results, packaging solutions that minimize the waste generation in households as well as in distribution and retail will lead to the lowest environmental impacts of the entire product‐packaging chain. Therefore, it is important to design packages that protect the food properly and allow the consumer to use the product fully. Copyright © 2013 John Wiley & Sons, Ltd.     

基于关联矩阵法的食品包装安全性评价研究

目的为确保食品包装的安全性,延长货架期,采用科学系统的方法来评价食品包装的安全性和经济性,解决在食品包装中看重设计、轻视安全性评价的问题。方法通过对食品包装要素、包装技术方法、包装工艺和流通环境等因素对食品安全影响的定性分析,建立影响食品安全的因果关系鱼骨图。运用关联矩阵的方法对食品包装系统进行定量分析,以牛奶包装为例,选择3种不同的包装方法对牛奶进行包装,并利用关联矩阵法对不同的包装体系进行定量计算。结果根据系统评价结果,得到了利乐砖牛奶、塑料瓶和巴氏杀菌百利包的包装系统评价定量分别为5.0分、3.7分和2.6分,通过系统评价定量,可以直观反映各食品包装系统安全性的差异。结论通过因果关系和关联矩阵的定性定量结合方法对系统进行评价,能够为食品包装安全系统的构建提供有力的数据和理论支持。     

智能化食品包装

食品包装已不仅仅满足于传统的包装形式，近年来很多专业人士都致力于一种新型的智能化食品包装，其在保证食品品质、延长保质期和给与消费者明确的信息方面有着很好的效果。[编者按]     

A Comparative Life Cycle Assessment of Disposable and Reusable Packaging for the Distribution of Italian Fruit and Vegetables

Each year in Italy, millions of tons of fruits and vegetables are harvested, packed and transported to national and foreign retail outlets. Packaging is an essential component of this system, but what is its environmental impact? This study takes into consideration the delivery from the field to the retail outlet of 12 types of fruits and vegetables grown and harvested in Italy and sold in Italy and Europe. The study compares two different packaging and distribution systems: one‐way with corrugated boxes and reusable with plastic containers. A number of different scenarios were generated by combining the most diffused packaging sizes with the most important production and selling locations for each type of fruit and vegetable and by considering the specific route required to perform the transportation with each distribution system. The environmental impact of each system in each scenario has then been analysed using the life cycle assessment methodology. Two algorithms and a number of coefficients were derived to simplify data collection and impact analysis for all scenarios. This provides an easy tool to evaluate the potential environmental burden of the two alternative distribution systems in a specific scenario by taking into consideration only a few variables (such as size of packaging and transportation distance). These algorithms and coefficients are presented in the work, along with the process that led to their generation and with considerations about the main critical environmental aspects for both distribution systems. The work aims to suggest possible design solutions that can make each system more sustainable. Copyright © 2011 John Wiley & Sons, Ltd.     

PVA 活性包装膜对圣女果保鲜性能研究

目的研究常温贮藏条件下PVA活性包装膜对圣女果的保鲜性能。方法采用3种不同的包装膜(PE膜、PVA包装膜、PVA活性包装膜)对圣女果进行保鲜包装,通过对圣女果的感官评价,同时测定其失重率、腐败率、维生素C及总糖含量等各项指标的变化,比较3种不同包装膜对圣女果的保鲜效果。结果 3种包装膜均适用于圣女果的保鲜包装,可延长其货架寿命;通过对保鲜后圣女果各项性能指标进行检测,发现PVA活性包装膜能够更好地延缓圣女果的腐败,降低变质率,维持较高的维生素C及总糖含量,延长圣女果的保鲜期。结论 PVA活性包装膜将圣女果的保鲜期延长了6 d以上,达到了很好的保鲜效果。     

Modelling a modified atmosphere packaging system for fresh scallops (Argopecten purpuratus)

Seafood is a highly perishable food, which has a relative short shelf‐life. Modified atmosphere packaging (MAP) is a system that offers a way of extending the shelf‐life of seafood products, maintaining quality and inhibiting bacterial growth. The objective of this research was to study and determine the optimal conditions for packaging scallops in a modified atmosphere system, which includes CO₂/O₂/N₂ mixture, headspace:food ratio and storage temperature, utilizing an integrated mathematical model for MAP systems with its respective experimental validation. For validation purposes, two experiments were conducted, using gas mixtures of: (a) 45% CO₂/10% O₂/45% N₂; and (b) 60% CO₂/10% O₂/30% N₂. In addition, two experiments, at 6°C and 20°C, were conducted to obtain the shelf‐life model, utilizing the following gas mixtures: 30% CO₂/10% O₂/60% N₂; 45% CO₂/10% O₂/45% N₂; 60% CO₂/10% O₂/30% N₂; and 75% CO₂/10% O₂/15% N₂. Gas mixtures with CO₂ concentrations between 30% and 70% and different headspace:food ratios were tested during simulations. The optimal conditions for scallop storage were a 60% CO₂/10% O₂/30% N₂ gas mixture and a headspace:food ratio of 2:1. With these conditions, a simulated shelf‐life of 21 days was obtained. Optimal conditions consider maximum shelf‐life, an adequate film collapse criterion, and time to reach the pseudo‐equilibrium condition. The predictive mathematical model, coupled with experimental studies for specific products, can be efficiently utilized to evaluate packaging alternatives (size, material and selected thickness) for different temperatures and initial gas concentration scenarios of MAP products. Copyright © 2006 John Wiley & Sons, Ltd.