果蔬汁新型包装研究进展

随着人们对食品营养和安全的关注和要求,"最小化加工"与"清洁标签"成为发展趋势,果蔬汁安全性及品质的保障逐渐转移到包装上来。其中通过调节包装内部环境,进而达到改善产品质量,延长保质期的效果的新型包装成为研究的热点。本文从功能成分的角度出发,重点综述了吸氧包装、高阻隔包装与抗菌包装三种应用较为广泛的新型包装在食品中的研究及应用进展,讨论了功能成分的种类及加工方式对包装活性的影响,并对其在果蔬汁中的应用进行了可行性分析。     

防止食品变质 活性包装技术实现食品“智能”包装

目前,超市中食品的包装,只能简单地起到食品说明书和防止食品污染的作用。通常人们认为,只要包装的食品在保质期内,就应该是安全的,但有时并非如此。为了保证食品安全,使消费者不误食变质食品,科学家研究出一些能指示食品是否变质的新型包装技术以及延长食品保鲜期的包装技术,这些技术统称“活性包装技术”或“智能包装技术”。可惜,我国目前在这方面还很落后。     

包装技术在肉制品保鲜中的研究进展

肉制品包装是保障肉制品质量和延长货架期的重要手段。随着消费者对肉制品质量要求的不断提高,现代食品包装技术的重要性日益突出。因此,肉制品包装技术的开发与创新是肉品行业的发展趋势。本文综述了真空包装、气调包装、活性包装以及智能包装在肉制品保鲜领域的研究进展,提出肉制品保鲜包装技术目前存在的问题以及发展趋势,以期为我国未来肉制品包装技术的研发和应用提供参考依据。     

药品包装的智能化未来

正药品的质量安全是保护消费者健康的重要前提,包装作为保护药品质量安全的外衣,对药品安全流通、使用起着非常重要的作用,只有选择合适的包装材料和包装方式,才能真正有效地保证药品的质量安全和患者用药安全。近年来,随着信息化技术、计算机技术和材料生产技术的迅猛发展,智能化逐渐成为药品包装发展的重要形式。智能化包装将符合特定要求的智能成分赋予产品包装的功能之中,或体现在产品本身的使用过程中,非     

食品包装的最新研究进展

随着消费者对食品安全和品质要求的不断提高,传统的食品包装已经不能满足当今市场的需要。一些先进的包装技术和环境友好型包装材料被不断开发应用于食品包装。本文总结了近几年食品包装技术和包装材料的最新研究进展,着重探讨活性包装、智能包装技术以及绿色包装和纳米包装材料,并对不良食品包装导致的安全问题及其有毒有害物的迁移进行归纳,在此基础上提出可行的解决方案。     

活性包装在肉类保藏中的应用

活性包装是新型的食品包装体系,是一项具有挑战性的技术,对食品安全及货架期的延长有着重大的影响。活性包装能够抑制微生物的生长繁殖,提供更安全、可靠的食品。本文主要介绍了食品活性包装及其在肉制品保藏中的应用。     

活性包装与智能包装在果蔬贮藏保鲜中的应用进展

包装是食品供应链的重要组成部分,其不仅能降低果蔬贮藏、运输和销售过程中的损耗,还能实时评估果蔬的品质变化。借助包装作为递送和指示载体,已开发多种应用于果蔬贮藏的功能性包装,在改善果蔬贮藏环境和监测果蔬质量中发挥着重要作用。该文总结活性包装和智能包装两类新型功能性包装在果蔬贮藏保鲜中的研究现状,并对其应用性能进行对比分析,对功能性果蔬包装未来的设计与应用进行展望,以期为新型果蔬包装的开发提供思路。     

不同包装方式对畜禽肉保鲜效果影响的研究进展

随着冷鲜肉产业的快速发展以及消费者对食品安全和质量的重视,冷鲜肉将会逐渐替代热鲜肉,成为未来消费升级的主要产品。在冷鲜肉加工、贮运和销售过程中,如何保障肉品安全和品质是广大生产者和消费者普遍关心的热点问题。而在此过程中,肉品包装是保障肉品质量和延长货架期的重要手段。文章就畜禽肉品保鲜领域使用相对比较普遍的包装方式(包括托盘、真空、气调和热收缩等)进行简要总结,为肉品屠宰加工企业提供技术支撑,为包装技术的进一步研发提供理论支撑。     

基于活性包装视角下的水产品保鲜机制研究进展

研究发现,内源酶、微生物、脂质氧化及环境等是引起水产品腐败的重要因素,如何提升保鲜效果以减少水产品的腐败损失和保障消费者的食用安全成为水产行业能否可持续发展的关键,引起行业内的广泛关注。近年来随着人们对食品安全和食品包装关注的不断提高,活性包装逐渐发展起来,并在改善保鲜效果方面作用显著,成为研究的热点。鉴于此,本文在探究水产品腐败机制的基础上,从内源酶活性、微生物生长、脂质氧化和环境4 个方面,综合分析了基于活性包装的水产品保鲜机制,并探讨了活性包装可能的增效机制。旨在为未来研发靶向的水产品保鲜活性包装提供支撑。     

食品的活性包装

食品的活性包装是指除包裹食品外,能起到一定有益作用的包装。活性包装能单独保持食品的品质和安全。世界各国已开发使用了多种活性包装技术。本文扼要地介绍了国际上最新的活性包装技术。     

Evaluation of methoprene-treated packaging against Trogoderma granarium Everts and Trogoderma inclusum LeConte larval development and packaging penetration or invasion

Trogoderma granarium Everts, khapra beetle, and Trogoderma inclusum LeConte, larger cabinet beetle, are highly destructive insect species that can infest a variety of food sources. Methoprene is an insect growth regulator, IGR, and recently has been incorporated into packaging materials as a treatment option for packaged grain, food, birdseed, and feed products, and labeled for this use by the US Environmental Protection Agency. The objective of this research was to investigate the effect of continual exposure to this novel packaging technology on the development of T. inclusum and T. granarium larvae, and its potential use as a packaging treatment to prevent the penetration or invasion of T. inclusum and T. granarium into food packages. The methoprene-treated packaging incorporated into Kraft paper, woven bag material, polyethylene-polyethylene (PE-PE) material, and a polyethylene terephthalate-polyethylene (PET-PE) material, reduced normal adult emergence of exposed larvae. No normal adult emergence was observed on the inside surface of the PET-PE material. The polymer-based materials were the most effective at preventing penetration or invasion by Trogoderma spp. Only 2% of packages were invaded among all packaging treatment combinations compared to 16.7% invasion of untreated packages. The materials were ranked in effectiveness as Kraft < woven < PET-PE < PE-PE, however, all materials demonstrated significant positive results on Trogoderma spp. This novel packaging could easily be adopted as a packaging control strategy against these and other stored product insects in packaged products destined for commercial, international, and smallholder farm storage of cereal grains, feed, and other food products.     

脉冲光杀菌新技术在食品及包装中的应用

脉冲光是一高强度、宽光谱的白色闪光，用于包装材料及各种食品的杀菌，可显著延长产品货架期，是一种有效、经济和安全的杀菌新技术。     

新鲜菠菜的纳米活性气调包装研究

使用自行研制的纳米活性气调包装膜,选用新鲜采摘的菠菜,进行气调包装研究.测定保鲜膜的拉伸强度、透气率和透湿率,对菠菜包装的保鲜效果进行感官评价,研究随着分子筛含量的增加,菠菜失重率、可溶性固形物和呼吸强度的变化.结果表明:在室温下,Hβ-7保鲜膜的保鲜效果最好,气调保鲜包装的平衡气体浓度为O2含量13.4%～13.7%,CO2含量3.6%～4.2%.保鲜期可长达5 d;在保鲜柜中,Hβ-7保鲜膜的保鲜效果最好,气调保鲜包装的平衡气体浓度为O2含量19.8%～20.2%,CO2含量1.2%～1.4%,货架寿命可达10 d以上.     

基于人性化设计理念的食品包装案例解读

通过对2015~2016年度世界之星包装奖部分典型食品包装案例的剖析,阐述食品包装中人性化设计理念的内涵。研究发现,人性化包装设计理念强调以人为本,在设计中既要考虑传统设计中的人体工学因素,又要赋予包装作品情感、文化因素,以满足消费者的精神需求,将包装设计所要求的功能实用、艺术创意、绿色环保融为一体,是国内外食品包装设计的主流趋势。未来的食品包装设计,应以环境友好和创新服务为基础,体现简约实用、创意环保的人性化设计理念。     

谈肉品的防腐保鲜和包装

评述了冷却肉、热鲜肉、冷冻肉各自的优势,综述了肉制品加工中防腐保鲜剂的科学使用以及冷却肉的包装方式.     

Evaluating the orientation of design elements in product packaging using an online orientation task

We present a novel experimental paradigm designed to enable graphic designers and marketers to assess the response of consumers to changes in the orientation of various design elements (e.g., food images) on product packaging. In Experiment 1, participants (n = 305) rotated one of the visual elements on commercial examples of product packaging (three examples taken from the dried pasta category and one from the wine aisle). In Experiment 2, we assessed how much participants (n = 301) would be willing to pay for stimuli oriented in a more versus less preferred orientation. The results of Experiment 1 revealed that participants have distinct, systematic, preferences when it comes to the orientation that specific stimuli should be presented at on product packaging. In certain cases, multiple preferences were observed in the data, while in others, the participants tended to agree on a single preferred orientation. Interestingly, these preferences do not always align with the orientation of the image as it currently appears on the supermarket shelf. Intriguingly, in Experiment 2, the preferred orientation did not always elicit the highest willingness to pay. These results therefore highlight the complex relationship that exists between liking and willingness to pay, and raise a number of questions concerning the role of orientation in visual aesthetics, preference, and perceived value. Importantly, the orientation task is presented here as a potentially helpful new tool for assessing visual aesthetics and preference for product packaging.     

A review: Breathable films for packaging applications

Various packaging technologies have been developed to meet continuously increasing consumer demand for comfortable and safe use, convenience of use, and fresh quality of packaged products. Porous and breathable films provide various advantages such as the minimization of anaerobiosis originating from the accumulation of CO₂ in packaging and the automatic release of steam in a microwave system. Non-porous breathable films are among the alternative candidates for packaging applications and they can respond to desired and undesired temperature fluctuations by reversibly changing the gas permeability depending on the temperature change. They can also prevent problems related to packaging integrity such as the intrusion of insects and microorganisms through perforations, undesired permeation of moisture, and loss of flavor in agricultural products and food. This review mainly addresses porous and non-porous breathable films that are responsive to stimuli like temperature changes. Further, the importance and possible packaging application areas of non-porous breathable films with temperature-dependent gas permeabilities are briefly identified.     

Searching for triangles: An extension to food & packaging

Two laboratory-based visual search experiments (Experiments 1 and 2) and an online survey (Experiment 3) were conducted in order to investigate the visual search for triangular foods. The results of Experiment 1 revealed that the visual search for a downward pointing triangular target was faster than when the same target pointed upward, regardless of whether the stimuli were simple geometric figures or photos of food. Experiment 2 replicated these results using images of both food and non-food packaging. Experiment 3 revealed that the same triangular stimuli were generally rated as less pleasant, less liked, and less familiar when they pointed downward than when they pointed upward. Taken together, these results therefore suggest that the cognitive processing of food images is influenced by incidental aspects of their visual appearance, and that such a pattern of results can also be extended to the case of food packaging.     

Predictive packaging design: Tasting shapes,typefaces, names,and sounds

Many studies have documented that people match a variety of tastes, aromas, and flavours crossmodally to other sensory features, such as abstract shapes, names, and speech sounds. These findings have had a significant impact on how the sensory attributes of product packaging are understood and how they can contribute to product communication and hence enhance brand value. Here, we report on a study designed to assess how rounded vs. angular shapes, typefaces, and names, and high vs. low pitched sounds, can be combined in order to convey information about the taste (sweetness and sourness) of a product. Our results support the view that “sweet” tastes are better expressed by means of rounded shapes, typefaces, and names, and low-pitched sounds, whereas “sour tastes” are better conveyed by means of angular shapes, typefaces, and names, and high-pitched sounds. These results are discussed in light of the literature on crossmodal correspondences and predictive packaging design.