Effect of high‐pressure processing on the mechanical and barrier properties of selected packagings

This investigation focuses on the effect of high‐pressure processing (HPP) on possible changes of the mechanical properties and of the water vapour permeability of seven selected packaging materials. NOD 259 (PA‐PE), BB4L (Cryovac‐Grace packaging), PET/BOA/PE, PET/PVDC/PE, PA/SY, LDPE and EVA/PE were investigated (PET, polyester; PE, polyethylene; SY, surlyn; LDPE, low‐density polyethylene; EVA, polyethylene–vinyl acetate co‐polymer; BOA, biaxially oriented polyamide). These packaging materials were selected because of their interest to the food industry. All had an internal film of PE for food use. High‐pressure tests were realized at 10°C for 10 min at pressures of 200, 400 and 600 MPa, with water as a food‐simulating fluid. The depressurization rate was either rapid (pressure drop in <10s) or slow (20 MPa/min). Permeability to water vapour was realized using the NFF H 00 030–ASTM E96‐90 standard. Mechanical tests were carried out with a tensile testing machine (Lloyd LR5K), according to the NF 54‐102 standard. Maximal stress, rupture stress and strain at rupture were evaluated with non‐treated and treated samples. Obtained results showed that HPP minimally affects the mechanical strength of packaging material. The depressurization rate did not have any significant influence in our conditions. The barrier properties to water vapour were not significantly affected and were even slightly enhanced for LDPE, which is a packaging material commonly used for HPP applications and at least as a food contact material. Copyright © 2006 John Wiley & Sons, Ltd.     

The effect of high‐pressure food processing on the sorption behaviour of selected packaging materials

The sorption behaviour and flavour‐scalping potential of selected packaging films in contact with food simulant liquids (FSLs) (ethanol and acetic acid solutions) were evaluated after high‐pressure processing (HPP). The films used were monolayer polypropylene (PP), a multilayer (polyethylene/nylon/ethylene vinyl alcohol/polyethylene: PE/nylon/EVOH/PE), film and a metallized (polyethylene terephthalate/ethylene–vinyl acetate/linear low‐density polyethylene: metallized PET/EVA/LLDPE) material. D‐limonene was used as the sorbate and was added to each of the FSLs. After HPP treatment at 800 MPa, 10 min, 60°C, the amount of D‐limonene sorbed by the packaging materials and the amount remaining in the FSL was measured. Untreated controls (1 atm, 60°C and 40°C) were also prepared. Extraction of the D‐limonene from the films was performed using a purge/trap method. D‐limonene was quantified in both the films and the FSL, using gas chromatography (GC). The results showed that D‐limonene concentration, in both the films and the food simulants, was not significantly affected by HPP, except for the metallized PET/EVA/LLDPE. Significant differences in D‐limonene sorption were found in comparison with the control pouches. The results also showed that changes in temperature significantly affected the sorption behaviour of all films. Copyright © 2004 John Wiley & Sons, Ltd.     

Influence of high‐pressure processing on selected polymeric materials and on the migration of a pressure‐transmitting fluid

This study investigated the migration of 1,2‐propanediol (PG) through selected food packaging films exposed to high‐pressure processing (HPP). Pouches made from these materials were filled with 95% ethanol as a food‐simulating liquid. These packages were then processed using a pilot‐scale high‐pressure food processor at 400, 600 and 827 MPa and 30, 50 and 75°C for 10 min. Controls were processed at similar temperatures and times, but at atmospheric pressure. To investigate any structural changes to these films during HPP, water was used as the food simulant at temperatures of 30, 75, 85, 90 and 95°C and at pressures of 200, 400, 690 and 827 MPa. No detectable PG migration into the polyester/nylon/aluminium (Al) polypropylene (PP) meal‐ready‐to eat (MRE)‐type pouches was observed. PG migration into the nylon/ethylene vinyl alcohol (EVOH)/PE (EVOH) pouches was similar at 30, 50 and 75°C after 10 min under atmospheric pressure. However, PG migration into the EVOH pouches significantly decreased when treated with high pressure at 30, 50 and 75°C. At 75 and 50°C, the PG migration was significantly higher than the amounts detected at 30°C. Visible signs of delamination between the polypropylene (PP) and aluminum (Al) layers were observed in the MRE pouches processed at ≥200 MPa and 90°C for 10 min. This delamination appeared to occur between the PP and Al layers. The differential scanning calorimetric analyses and Fourier transform infrared (FTIR) spectra were similar for the high‐pressure treated pouches when compared to their respective controls. This indicated that there were no HPP‐induced molecular changes to the treated pouches. Results from this study should be useful to HPP users for predicting PG migration trends and in deciding the selection of appropriate packaging materials for use under similar processing conditions. Copyright © 2002 John Wiley & Sons, Ltd.     

Effect of high‐pressure food processing on the mass transfer properties of selected packaging materials

The effect of high‐pressure processing (HPP) on the total migration into distilled water and olive oil and on the barrier properties of four complex packaging materials were evaluated. The films were polyethylene/ethylene‐vinyl‐alcohol/polyethylene (PE/EVOH/PE), metallized polyester/polyethylene, polyester/polyethylene (PET/PE), and polypropylene‐SiOx (PPSiOx). Pouches made from these films were filled with food simulants, sealed and then processed at a pressure of 400 MPa for 30 min, at 20 or 60°C. Pouches kept at atmospheric pressure were used as controls. Prior to and after treatment, all films were evaluated for their barrier properties (oxygen transmission rate and water vapour transmission rate) and ‘Total’ migration into the two food simulants. In the case of water as the food stimulant, a low ‘Total’ migration was observed and even a lower one after the HPP treatment. In the case of oil as the food simulant, a higher ‘Total’ migration was found compared to the control as a result of damage to the structures during the HPP treatment. The gas permeability of the films increased after the HPP, compared to the control, due to damages in the structure caused during the treatment. The PET/PE film presented minimum changes in properties after HPP. Copyright © 2010 John Wiley & Sons, Ltd.     

Nanomaterials: a Map for Their Selection in Food Packaging Applications

Even though research on nanotechnology has increased rapidly in the last decades, the application of nanotechnology in food and beverage packaging started to show an interest in the scientific community much more recently. Food safety, quality and improvements of properties compared with conventional materials make nanomaterials very attractive in the field of food and beverage packaging applications. Furthermore, in many cases, nanomaterials are used for both food packaging and the food contained, especially when we talk about nanomaterials for active and intelligent packaging. Oxygen scavengers, antimicrobial nanomaterials and nanobiosensors are some examples of current research efforts on nanomaterials for food packaging. This fact has led to a variety of nanoparticles and nanomaterials. The wide range of existing nanomaterials could make its selection for food packaging applications a challenge. Thus, building up a map based on the current state‐of‐the‐art nanoparticles and nanomaterials is required. Furthermore, there is a need to classify all the nanomaterials used specifically in food packaging, independently of their nature, the packaging material and the way they are integrated to this material. In this paper, a classification of the latest advances in this field was made accompanied by the use of Multi‐Criteria Decision Analysis in order to find which are the most relevant (and/or expected to be potentially exploited in the near future) nanomaterials in the area of food packaging. Copyright © 2014 John Wiley & Sons, Ltd.     

纳米氧化锌在抗菌食品包装材料中的应用

目的介绍了纳米ZnO的制备方法、抗菌活性和抗菌机理,及其在食品包装材料中的应用。方法总结国内外对纳米ZnO在食品包装材料中的研究现状,并简要讨论了纳米ZnO在安全方面的问题和未来的发展趋势。结论纳米ZnO不仅可以为包装材料提供抗微生物活性,而且能改善包装材料的性质。纳米ZnO已经开始应用于食品包装材料中。     

The effects of γ‐irradiation on compositional changes in plastic packaging films

Sterilization of packaging materials for pharmaceutical or food products with ionizing irradiation can cause chemical and physical changes in polymer materials. The effects of γ‐irradiation on the formation of solvent extractable radiolysis products of six flexible packaging materials for foodstuffs and/or pharmaceutical applications were studied after treatment in a ⁶⁰Co‐irradiation plant. The polymer materials polyethylene, polypropylene, poly(ethylene terephthalate), polyamide, polystyrene and poly(vinyl chloride) were investigated after treating with an irradiation dose of 44 kGy. The compositional changes in solvent extractable radiolysis products of each packaging material were quantified. In most cases the radiolysis products formed could be identified using GC/MS. The polyolefine materials (PE and PP) showed an increase of low volatile compounds after irradiation due to an oxidative decomposition of the polymer and typical polymer substances like oligomers and additives. Other packaging materials such as PET, PA and PS did not significantly change their amount of solvent extractable compounds after irradiation with 44 kGy. The PVC packaging material used in this study was not resistant to irradiation treatment at all. Because of the release of HCl during irradiation a large amount of volatile substances could be extracted from the PVC sheet. For consumer protection and also to meet general food packaging legislative requirements for irradiated packaging materials, it is necessary to evaluate the compositional changes in the polymers during irradiation, especially for irradiated polyolefines and PVC. Most attention should be paid to low volatile radiolysis products which are the most likely to migrate into a foodstuff or a pharmaceutical product. Copyright © 1999 John Wiley & Sons, Ltd.     

超高压处理对食品包装材料的影响研究进展

超高压杀菌处理对食品品质的影响较小,能较好地保持食品原来的营养和风味。阐述了超高压处理的杀菌机理及影响因素,综述了超高压处理对食品包装材料的机械性能、阻隔性能、物质迁移的影响研究状况,展望了超高压处理对食品包装材料影响研究的发展方向。     

功能性食品包装材料的研究进展及发展趋势

目的介绍国内外功能性食品包装材料的最新研究进展,指出目前食品包装存在的问题,阐述未来功能性食品包装材料的发展趋势。方法总结国内外不同功能的食品包装(智能包装、抑菌包装、阻隔包装、乙烯吸附及释放包装、生物可降解包装等)的研究现状,简要介绍不同功能食品包装的组成、制备以及应用。结果不同功能性的食品包装在食品的贮藏、保鲜、品质监测等方面发挥着重要作用。由于目前食品包装的功能较为单一、包装材料缺乏环保性且成本较高,难以商业化应用,因此开发环保、价格低廉的多功能性复合包装在食品品质保障方面具有重要意义。结论开发绿色、环保的多功能复合包装材料应用于食品保鲜、品质监测具有广阔的发展前景。     

提高食品包装材料安全性的途径

食品包装材料迁移引起的食品安全危害日趋突出.国家有关部门应当进一步完善食品包装材料的安全性标准,建立科学的食品包装材料安全体系,实施良好的生产管理规范,严格市场准入制度和监管机制,并在此基础上,应用新型环保无苯型增塑剂、无苯无酮环保型油墨、聚对苯二甲酸乙二酯和聚丙烯等新材料,同时采用活性包装、抗菌包装、用氧化法漂白替代含氯物质漂白等新技术,从根本上提高我国食品包装材料的安全性.     

消费者对食品包装材料安全的认知与使用行为研究

目的包装材料日益成为食品不可分割的重要组成部分,但其对食品安全的重要影响却未引起足够重视。方法基于山东省1165个消费者样本数据,分析了消费者对常见食品包装材料安全性的认知与相关态度,研究了消费者的包装材料选择与使用行为。结果消费者对食品包装安全不够重视,难以有效获取相关知识与信息。结论消费者对食品包装材料的安全性缺乏鉴别能力,导致误用或滥用行为普遍存在。     

微纳米多孔聚合物在食品包装和检测中的应用

目的系统介绍微纳米多孔聚合物的制备及其在食品包装和检测方面的应用。方法以文献调研为主,分析目前食品行业所用微纳米多孔聚合物的基材和制备加工方法,及其在食品行业中的应用。结果微纳米多孔聚合物可以和活性包装技术、食品检测技术相结合,既可以直接作为包装材料,也可以负载检测试剂或生物传感器等,在食品行业有很多独特的应用,开发多孔聚合物的更多功能和应用,提高制备加工技术,制造和使用过程生态化是今后研究的重点。结论微纳米多孔聚合物因其独特的结构和功能,在今后的食品行业有很广阔的应用前景。     

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.     

Properties of antimicrobial plastics containing traditional food preservatives

Traditional food preservatives, sodium benzoate, sodium nitrite, potassium sorbate and sodium lactate, were incorporated into synthetic plastics, low‐density polyethylene (LDPE), poly(maleic acid‐co‐olefine), polystyrene (PS) and polyethylene terephthalate (PET), aimed at producing antimicrobial packaging material for foodstuffs. The study was undertaken on plaques (thickness 2 mm) and films (thickness 70–120 µm), whose antimicrobial test results clearly differed. Plaques containing 15% sodium nitrite inhibited both Aspergillus niger and Bacillus subtilis, whereas the same concentration of sodium benzoate and potassium sorbate had activity only against B. subtilis. Sodium lactate‐containing samples did not have any antimicrobial activity and none of the samples inhibited Escherichia coli. Antimicrobial substances added into PS and PET produced the strongest activities; however, due to the brittle structure of these materials, they were not tested further. Thus, more thorough tests for antimicrobial activity, migration and oxygen and water vapour permeability were carried out using LDPE films with 2.5–15% sodium benzoate and sodium nitrite. The effects of both substances on permeability properties were negligible. Although the total migration into food simulants measured from the films in many cases exceeded the limit value of 10 mg/dm², no antimicrobial activity was observed. Copyright © 2003 John Wiley & Sons, Ltd.     

纸质食品包装制品中挥发性MOSH组分SPME-HSGC-MS追踪检测

目的 对一次性纸质食品包装制品(盒、袋、桶、杯等)中挥发性饱和烃矿物油(MOSH)组分的含有情况进行检测分析，以确定纸质食品包装材料及制品中各挥发性MOSH组分向外挥发的性能以及对所包装食品(食品模拟物)的潜在危害性。方法 将样品裁切(5 mm×5 mm)后，取适量样品采用固相微萃取法进行萃取富集，然后使用顶空气相色谱-质谱进行检测，通过NIST质谱库检索、特征离子碎片检索以及标准样品比较相结合的方法进行定性。同时，为确定各样品中挥发性MOSH组分的迁移性能，在时隔6个月之后，对以上样品采用同样的方法进行取样、检测、分析。最后，根据2次检测的结果，判断市售一次性纸质食品包装材料及制品中挥发性MOSH组分的迁移性，以确定其对食品安全性的影响情况。结果 结果表明，所测的16种样品中均含有挥发性MOSH组分，并且其含量随着时间而降低;同时发现，没有印刷图文或印刷图文面积极小的纸质包装制品中挥发性MOSH组分向外迁移的速度较低。结论 SPME-HSGC-MS适用于纸质包装材料或制品中挥发性(半挥发性)MOSH组分的检测与分析。为降低由纸质食品包装材料及制品中挥发性MOSH组分对人体产生的危害性，建议纸质包装材料或制品制作完成后，在不增加仓储压力的情况下，放置一段时间，并加大其存储空间的通风，再用于食品包装。     

纤维素纳米纤维在食品包装领域的研究进展

目的 对纤维素纳米纤维的制备及其在食品包装领域的研究进行综述,以期为食品包装材料的发展提供理论支持。方法 总结近几年纤维素纳米纤维的不同加工制造方法,关注食品包装材料的气体阻隔性能、抑菌性能、紫外线阻隔性能、疏水性能和新鲜度监测性能等,阐明纤维素纳米纤维在食品包装中的研究进展。结果 可以通过化学法、化学法结合机械法和酶法等方法制备纤维素纳米纤维,但均存在产率低、能耗高、尺寸分布不均匀等问题。纤维素纳米纤维可以应用于气体阻隔、抗菌、防紫外线、疏水及智能包装材料,现阶段的纳米纤维制品很难兼顾多功能性。结论 纤维素纳米纤维食品包装材料有望取代石油基塑料包装,在食品包装领域具有较大的应用前景。     

Consumer Perceptions of Food Packaging: Contributing to or Counteracting Environmentally Sustainable Development?

Packaging has a fundamental role in ensuring safe delivery of goods throughout supply chains to the end consumer in good condition. It also has great potential to contribute to sustainable development. This paper explores and provides insights on Swedish consumer perceptions and knowledge of environmental aspects of food packaging and elaborates on how these can contribute to or counteract environmentally sustainable development. A study based on a consumer survey carried out in Sweden is presented. A review of recent packaging research emphasizes the protective function of packaging as its most important contribution to the environmental dimension of sustainable development. Contrary to this, consumers almost exclusively refer to the packaging material when it comes to their perceptions of the environmental impact of packaging. Paper‐based packaging is strongly understood by the surveyed consumers to be environmentally advantageous, whereas plastic and metal are not. This study further indicates that a majority of the Swedish consumers surveyed are aware of their shortcomings in judging the environmental status of food packaging, indicating a need for guidance; otherwise, consumer choices can unintendedly counteract environmentally sustainable intentions. Copyright © 2015 John Wiley & Sons, Ltd.     

食品包装材质对消费者绿色购买意愿影响的眼动研究

目的 探讨食品包装材质对消费者注意加工流程和绿色购买意愿影响的内在机制。方法 采用包装材质2(环保/普通)×食品类型2(实用品/享乐品)双因素实验设计,在货架购物场景下采用Tobii Glasses 2眼镜式眼动仪,采集被试者浏览货架不同食品时的眼动数据(平均注视时间、注视次数、热点图),并结合行为数据综合分析。结果 在平均注视时间上,包装材质与食品类型的交互作用显著,注视次数交互作用不显著;环保材质包装的食品获得更多关注,被试者偏好于选择环保包装的享乐食品。结论 包装材质与食品类型共同影响消费者的视觉感知效果与加工过程,环保包装对青年消费者的绿色购买意愿有正向促进作用。     

Electrospray Ionization‐Mass Spectrometry Analysis Reveals Migration of Cyclic Lactide Oligomers from Polylactide Packaging in Contact with Ethanolic Food Simulant

Electrospray ionization‐mass spectrometry analysis revealed rapid migration of cyclic oligomers from polylactide (PLA) packaging when stored in contact with 96% ethanol. The mass losses in contact with water, 3% acetic acid, 10% ethanol and isooctane were 3 to 5 times smaller and no migration of cyclic oligomers was observed. The presence of cyclic oligomers in the original PLA films and their solubility in ethanol, thus, explains the rapid mass loss for PLA in contact with ethanolic food simulant. On prolonged ageing no further mass loss was observed in 96% ethanol, whereas mass loss in aqueous food simulants increased because of hydrolysis of PLA matrix or the cyclic oligomers to water‐soluble linear products. The mass losses were generally somewhat smaller for the stereocomplex material compared with the poly‐l ‐lactide materials. Similar trend was observed for solvent uptakes, which is easily explained by the higher degree of crystallinity and stronger secondary interactions in the stereocomplex material. The use of ethanol as a fatty food simulant for PLA materials could, thus, lead to overestimation of the overall migration values. Copyright © 2012 John Wiley & Sons, Ltd.     

Pumpkin seed oil cake/polyethylene film as new food packaging material,with perspective for packing under modified atmosphere

Biopolymer packaging materials show increasing perspective in food packaging. Main limitation remains their high water sensitivity and poor water vapour barrier properties, compared to non polar materials of synthetic origin like polyethylene. In this paper, biopolymer layer obtained from by‐product of oil industry (pumpkin seed oil cake) was laminated on polyethylene in order to obtain new packaging material that would preferably combine water barrier properties of polyethylene and oxygen barrier properties of biopolymer composite material and perform satisfactory mechanical properties. Obtained two‐layer material showed good barrier properties for water vapour (7–8 g/m² 24h), as well as oxygen (12–45 cm³/m² 24h) and light. In addition, mechanical and water sensitivity tests were performed and results showed that new material inherited biopolymer film water sensitivity and mechanical properties with slight improvement. Measured tensile strength and elongation at break was 2–4 MPa and 150–250% in transversal direction and 6–8 MPa and 100–150% in longitudinal direction. Packing in modified atmosphere assay showed that new material can be used for this purpose with good control of oxygen concentration, while packing under increased concentration of CO₂ could be performed for shorter storage period. New two layer material shows promising properties for sensitive food packing under modified atmosphere conditions with reduced use of synthetic, oil‐based materials.