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We consider a real-world scheduling problem arising in the colour printing industry. The problem consists in assigning print jobs to a heterogeneous set of flexographic printer machines and finding a processing sequence for the jobs assigned to each machine. The machines are characterised by a limited sequence of colour groups and can equip additional components (e.g. embossing rollers and perforating rolls) to process jobs that require specific treatments. The process to equip a machine with an additional component or to clean a colour group takes a long time, with the effect of significantly raising the setup times. The aim is to minimise a weighted sum of total weighted tardiness and total setup time. The problem derives from the activities of an Italian food packaging company. To solve it, we developed a greedy randomised adaptive search procedure equipped with several local search procedures. The excellent performance of the algorithm is proved by extensive computational experiments on real-world instances, for which it produced good-quality solutions within a limited computing time. The algorithm is currently in use at the company to support their weekly scheduling decisions. [ABSTRACT FROM AUTHOR]

Increased consumer demand for healthier product options and looming regulation have prompted many consumer goods brands to adjust the amount of sugar content in their product lines, including adding products with reduced sugar content or smaller package sizes. Even as brands adopt such practices, little guidance exists for how they should do so to protect or enhance their brand performance. This research studies whether and when sugar reduction strategies affect sales. The analysis of almost 130,000 product additions by nearly 80 brands over 11 years in the U.S. soda category shows that, on average, products with sugar content reductions perform comparably to similar products without reduced sugar content, while smaller package sizes perform better. Importantly, these effects depend substantially on product labeling, branding, and packaging decisions. By accounting for these contingent effects, this study establishes win–win conditions, in which brands realize higher volume sales while category-level sugar sales decrease. In doing so, the study sheds light on how marketing can bridge brands' sales objective with society's health focus, doing well and doing good simultaneously. [ABSTRACT FROM AUTHOR]

Traditional food packaging coated paper is not environmentally friendly, and there have been many studies on oil- and water-resistant paper for food packaging. However, preparing oil- and water-resistant paper that is plastic-free, fluorine-free, and environmentally friendly is still a significant challenge. In this study, oil- and water-resistant paper for food packaging are prepared by layer-by-layer assembly and mixing coating methods. The layer-by-layer assembly coated paper exhibits excellent water resistance (Cobb 60 value of 20.5 g/m2, water contact angle value of 132°). The mixed coated paper not only has good water resistance (Cobb 60 value of 27.1 g/m2, water contact angle value of 131°), but also has excellent oil resistance (kit rating value of 8/12). The oil-resistant and waterproof mechanism of the coated paper is confirmed through scanning electron microscopy. In addition, the mechanical performance and coating adhesion of the mixed coated paper are the best, with an increase in the tensile index of 73.1 %. This study provides a feasible strategy for preparing biodegradable, plastic-free, and fluorine-free food packaging oil- and water-resistant paper, which is beneficial for reducing plastic pollution. [ABSTRACT FROM AUTHOR]

Summary: As global populations rise, the need for sustainable food security and waste reduction solutions becomes crucial. Antimicrobial food packaging presents a strategic defence against spoilage and pathogens and has the potential to minimise foodborne illnesses and global food losses. Essential oils (EOs), known for their inherent antioxidant and antimicrobial properties, are utilised as natural additives in active food packaging materials. These oils, rich in terpenes and hydrocarbons, are promising for food longevity but face challenges like reduced effectiveness in packaging films, highlighting the necessity for nanoengineered solutions to improve their stability and function in polymer matrices. This article aims to review recent work on the use of EOs incorporated in active food packaging. The focus is on the use of nanotechnology to enhance the antimicrobial efficacy of plant‐derived essential oils as preservatives. This article illustrates the nanoscale interactions among essential oils, polymers and food substances, aiming to elucidate how technologies such as nanoencapsulation, nanoemulsions and nanocomposites enhance antibacterial and antioxidant performance while improving packaging structural integrity. [ABSTRACT FROM AUTHOR]

Summary: In view of the environmental problems resulting from plastic‐based packaging, gelatin film production from alternative, sustainable sources are extremely important. The objective of this study was to utilise a major source of collagen derived from poultry waste to produce and characterise turkey skin gelatin films (TGF). TGFs were produced at different glycerol concentrations (20%, 30% and 40%) via solvent casting technique. TGFs characteristics were also compared with the bovine gelatin films (BGF). The thermal structural development of TGF solutions to form a film network was not affected by the glycerol content in the temperature sweep test. This property was determined earlier and at higher temperatures in TGF (22 °C–23 °C) than in BGF (19 °C). As the glycerol ratio increased, the moisture content increased from 14.80% to 22.46%, while the thickness (36 μm) and density (1.134–1.247 g cm−3) of TGFs remained constant due to the compact structures. The water vapour transmission rates of TGFs and BGF were similar (P >0.05), ranging from 0.48 to 0.53 g mm m−2 h−1 kPa−1. Lower solubility was found for TGF20 (44.78%) and TGF30 (63.59%) films compared to BGF30 (63.59%). TGF20 exhibited the highest tensile strength and lowest elongation at break values. TGF40 and BGF30 demonstrated the highest flexibility and extensibility (P >0.05). In XRD analysis, TG40 demonstrated a less amorphous film structure compared to BG30, since the increased interaction due to glycerol provided a more ordered polymeric structure. TG20 and TG30 showed lower decomposition rates and higher residue levels, indicating their higher thermal stability. Thus, gelatin films based on turkey skin could be the alternative natural biodegradable films with suitable glycerol content for desired mechanical, barrier and thermal properties. [ABSTRACT FROM AUTHOR]

Summary: The development of edible films, which serve as a safe alternative to synthetic polymers by utilising by‐products from the agricultural industry, has become a focus of research as they contribute to the sustainable use of resources. In the present study, quince seed gel (QSG) and whey protein concentrate (WPC) (1:1 w/w) were used as base components to develop edible films using glycerol as a plasticiser. The proteins were sonicated to denature and then the proteins were modified by cross‐linking with the enzyme transglutaminase (TGase). The thickness, moisture content, solubility, permeability and digestibility of each edible films were investigated. In addition to the morphological, mechanical, optical, thermal and structural properties, the edible films were further characterised. The thickness, moisture, water vapour and oxygen permeability and the water solubility of the films were positively influenced by the cross‐linking and the digestibility of proteins decreased with the cross‐linking. A remarkable change in the secondary structures was observed in the FTIR spectra of the films. The stronger networks and their smooth surface of crosslinked films were confirmed by AFM images. The results of this research shows that QSG/WPC films cross‐linked with TGase have potential for use in food packaging systems due to their advantages and may be an attractive alternative to synthetic materials in further studies. [ABSTRACT FROM AUTHOR]

Summary: In this study, nano‐reduction of dietary fibre using ball milling and its influence on physicochemical, structural and microbial properties were studied. Dynamic light scattering confirmed the average particle size of 382 nm for nano‐reduced dietary fibre. FTIR represents the peak differences between native and nano‐reduced dietary fibre. XRD displayed the polycrystalline nature of nano‐reduced dietary fibre. The physicochemical properties including WHC, OHC and swelling capacity increased significantly (P < 0.05) upon nano‐reduction of dietary fibre whereas moisture content was found to decrease significantly. Furthermore, the antimicrobial activity of nano‐reduced dietary fibre against Escheria coli and Bacillus Cerus was enhanced. The improved physicochemical, morphological and microbial properties of nano‐reduced dietary fibre can pave the way in food industries for the formulation of functional foods and also as a packaging material with improved antimicrobial properties. [ABSTRACT FROM AUTHOR]

The aim of the present study is to develop a pH-sensing biopolymer film based on the immobilization of red cabbage extract (RCE) within bacterial cellulose (BC) to detect contamination and gamma radiation exposure in cucumbers. The results obtained show a sensitivity to pH changes for RCE in its aqueous form and that incorporated within BC films (RCE-BC), both showed color change correlated to bacterial growth (R2 = 0.91), this was supported with increase in pH values from 2 to 12 (R2 = 0.98). RCE and RCE-BC exposure to gamma radiation (0, 2.5, 5, 10, 15, 20, 25 kGy) resulted in gradual decrease in color that was more evident in RCE aqueous samples. To sense bacterial contamination of cucumbers, the total count was followed at 0, 5, 10 and 15 days in cold storage conditions and was found to reach 9.13 and 5.47 log cfu/mL for non-irradiated and 2 kGy irradiated samples, respectively. The main isolates detected throughout this storage period were identified as Pseudomonas fluorescens, Erwinia sp. Pantoea agglomerans using matrix assisted laser desorption ionization–time of flight-ms (MALDI–TOF–MS). Bacterial growth in stored irradiated cucumbers was detected by color change within 5 and 10 days of storage, after which there was no evident change. This is very useful since contamination within the early days of storage cannot be sensed with the naked eye. This study is the first to highlight utilizing RCE and RCE-BC as eco-friendly pH-sensing indicator films for intelligent food packaging to detect both food contamination and gamma preservation for refrigerator stored cucumbers. [ABSTRACT FROM AUTHOR]

This study is focused on the preparation of active packaging based on sodium caseinate (SC) and Rosa damascena essential oil (REO) reinforced by halloysite (Hal, 1 and 3 wt%) and bacterial cellulose (BC, 2 wt%). Based on FE-SEM images, the simultaneous incorporation of Hal and BC (BC2H3) could decrease a porosity of SC film and generate a homogenous surface, ascertaining well dispersion of reinforcements through the protein matrix. The porosity and non-homogeneity of the REO-loaded composites decreased in comparison with unloaded films due to the establishment of hydrogen bonding interactions. EDX mapping of Al and Si atoms proved the well distribution of halloysite into the SC film. While for REO-loaded nanocomposites, the aggregated regions enhanced by increasing the Hal content. XRD patterns of REO-bearing nanocomposites showed that the intensities of reflections belonging to Hal and BC decreased, indicating their increased amorphous structure. TG analysis indicated the improved thermal resistance of Hal-reinforced nanocomposites in comparison with the SC film. The thermal stability of nanocomposites showed insignificant change after addition of REO due to the presence of halloysite which could retard or delay the escape of EO molecules. Hal exhibited a more significant influence on tensile strength (TS) of the film as compared to BC. BC exhibited a more significant influence on barrier properties. The simultaneous incorporation of BC and Hal could compensate the decreased TS of REO-loaded films. The inclusion of REO into nanocomposites amplified their barrier and antibacterial properties. BC2H3/EO and BC2H1/EO nanocomposites satisfied the criteria of an ideal food packaging. [ABSTRACT FROM AUTHOR]

Modified atmosphere package (MAP), as a practical, economic, and easy to operate food package technique, has experienced a rapid development in both scientific and industrial communities. In recent years, given the superiority of super-atmospheric O2 (SO) MAP in preserving fruits and vegetables relative to low O2 and/or high CO2 MAP, SO MAP is back on the radar of researchers. This paper systematically reviews recent development on application of SO MAP and improved strategies to fruit and vegetable preservation in the last 15 years, possible mechanisms concerning their positive and negative effects, and challenges and future perspectives for SO MAP. The present work can provide a theoretical basis and technique reference for achieving a better effectiveness on fruit and vegetable preservation in the practical application. [ABSTRACT FROM AUTHOR]

Research shows that features of food packaging can help to promote healthy food choices. Laboratory‐based studies demonstrate that smart design of packaging facilitates portion control. However, the extent to which consumers notice packaging features for portion control is not known. Therefore, this study investigated how individuals interact with food packaging, how they utilise the on‐pack serving‐size guidelines and how they make portion decisions. To do this, 25 adult participants were recruited to participate in an online semi‐structured interview. Data were analysed using thematic analysis until saturation was achieved. Participants reported that they rarely attend to on‐pack serving recommendations and indicated some resistance to them. Some structural features (small/single serving, pre‐portioned and resealable packaging) were identified as facilitators of portion control. In contrast, the healthiness evaluation of the product from packaging cues was described as a permissive cue to eat more of the product. Participants in this study value their autonomy and control, preferring convenient behavioural choices over recommended portion servings. They also reported future concerns about the effects of their diet on health, but that current context (hunger, convenience) sometimes presented a barrier to healthy eating. Packaging does more than protect its contents, packaging can affect eating decisions to support portion control, and for some, offers permission to overconsume. This study identified ways that participants use packaging to make portion decisions, revealing the role of habits, current context and future health considerations. The interviews revealed the importance of consumer values on food choice in general and portion control in particular. In conclusion, smart food packaging design could use these findings to nudge healthy portion decisions by incorporating consumer values and by recognising consumer needs for habitual, current and future concerns. [ABSTRACT FROM AUTHOR]

Food packaging plays a critical role in maintaining the freshness and quality of foods by minimizing oxidation and microbial contamination. Active packaging systems based on biodegradable polymers with green production have received great attention. Here, Melissa officinalis extract (ME) with antimicrobial and antioxidant properties was incorporated into chitosan (Cs)/ polyethylene oxide (PEO) electrospun nanofibers. Nanofibers were fabricated through electrospinning as an efficient and versatile technique with an applied voltage of 18 kV and a tip-to-collector distance of 18 cm. The total phenolic and flavonoid content of ME was measured. By incorporating ME into the nanofibers, the need for synthetic additives or preservatives can be reduced, promoting eco-friendly packaging solutions. The nanofibers were characterized regarding morphology, water contact angle, swelling degree, weight loss, mechanical strength, and vapor permeability. To improve the mechanical properties of nanofibers, photo-cross-linking was applied with benzophenone. Nanofibers were evaluated in terms of antioxidant and antifungal activities as well as their ability to protect edible mushroom quality. ME contained a significant amount of phenolic compounds as well as 1.3 mg caffeic acid/g herbal extract. Cs/PEO/ME nanofibers showed uniform and bead-free structures with an average fiber diameter of 157.7 nm. Photo-cross-linked nanofibers exhibited higher water resistance and mechanical properties compared with the as-spun formulation. ME-loaded nanofibers had higher antioxidant and antifungal activities than the empty formulation. Cross-linked Cs/PEO/ME nanofibers prolonged the shelf life of mushrooms compared to empty mats and plastic films. In conclusion, the multifunctional cross-linked Cs/PEO/ME nanofibers have broad prospects in active food packaging applications. [ABSTRACT FROM AUTHOR]

In response to the need to employ recyclable materials for food packaging, the resurgence of paper as a primary flexible packaging material is driven by consumer trust in paper and its renewable wood fibre composition, strengthened by a well‐established recycling infrastructure. A diverse range of coated papers and coatings has become accessible in the market, specifically tailored for applications in horizontal and vertical form‐fill sealing. Within the framework of the CORNET‐TETRA project HBC.2021.0288 REPAC2, a careful selection of 16 food‐grade coated papers and/or coatings, slated for introduction to the market either presently or within the next 2 years, has been undertaken. This study focused on evaluating the processing window for superior hot tack and cooled seal performance of coated papers, in relation with the composition of paper coatings as identified using Fourier transform infrared (FTIR) measurements, and their thermal softening or melting characteristics as identified through differential scanning calorimetry (DSC). Thermal behaviour in DSC thermograms is used to categorize the commercial coated papers into distinct classes. Class I papers, mainly with acrylic‐based coatings, exhibit high hot tack strengths (0.2–0.7 N/mm) and a glass transition temperature (Tg) close to the seal initiation temperature but do not considerably gain strength with further cooling. Class II papers are thermally inert in DSC with minimal thermoplastics, leading to weak seals. In contrast, classes III and IV, including wax‐based and polyolefin‐based or polyvinylalcohol‐based (PVOH) coatings, respectively, show low initial hot tack strengths that considerably increase upon adequate cooling. Particularly, the Class IV papers with polyolefin‐based coatings have well‐performing seals. Despite having relatively low hot tack strengths after cool times of 0.1 s, below 0.3 N/mm, high strengths can be obtained after adequate cooling with outliers reaching 0.74 and 1.14 N/mm. Additionally, the influences of seal parameters on seal performance were evaluated. The study reveals that cool time, seal pressure and, to a lesser extent, seal time significantly impact hot tack strength, consistent with prior research. The critical role of jaw temperature in heat conductive sealing is affirmed, as it dictates the efficacy of other seal parameters. Seal initiation occurs at 75°C for four papers, and nine others necessitate temperatures equal to or exceeding 100°C, with one paper only displaying seal initiation at 195°C. This variation highlights the requisite for tailored temperature windows for effective sealing of these papers. As such, deeper insights into the intricate interplay between coating composition, thermal properties and seal performance are obtained in order to support advances in sustainable packaging technology. [ABSTRACT FROM AUTHOR]

In this study, dragon fruit peels were subjected to different times (5, 10, 15, 20 and 25 min) of ultrasound pretreatment (4.870 W m−2/25°C) and then freeze‐drying (FD) (−56°C/48 h) to obtain powder particles, which underwent physical–chemical, functional and structural characterisation. Additionally, the extraction of total phenolic compound (TPC) was evaluated through ultrasound‐assisted kinetics and mechanical agitation. Finally, films based on black rice starch were developed with the addition (0.5, 1.5 and 2.5%) of dragon fruit peel powder particles, and their physical, barrier, antioxidant, structural and mechanical properties were evaluated. The results obtained showed that all particles had low water content (4.21%–6.58%) and high solubility (84.62%–88.73%) with a reduction in particle size (23.21–39.32 μm). In the extraction of TPC, the synergistic effect of the tested conditions increased efficiency, reaching 686.66 mg GAE/100 g for pretreated dragon fruit peel powder particles (25 min) in 180 min of extraction. Furthermore, the type 'A' crystallinity structure did not change significantly with pretreatment, but there was a reduction in peak area, reflecting on relative crystallinity, with a maximum decrease of 29.04%. The starch‐based films produced with 2.5% dragon fruit peel powder particles showed low solubility (28.72%) and low water vapour permeability (5.03 × 10−8 g mm s−1 m2 Pa), however, they contained higher levels of TPC (31.78 mg GAE/100 g film) and antioxidant activity (8.17 μmol TE/g film) that were easily migrated in aqueous medium. Furthermore, they also presented low values of tensile strength at break (3.41 MPa) and Young's modulus (4.18 MPa), as well as a high value of elongation at break (45.82%). Finally, our results highlight the potential of ultrasound as a pretreatment for FD of dragon fruit peels, paving the way for the development of rice starch‐based food packaging. [ABSTRACT FROM AUTHOR]

The purpose of this study is to assess the environmental and economic impacts of the various food packaging systems offered in university food services in Canada. Toronto Metropolitan University's food service was chosen as a test case. Three systems exist in this setting: single‐use polypropylene (PP) containers, reusable PP clamshells and compostable bagasse clamshells. The goal is to understand which system has the most favourable impact regarding the Tool for the Reduction and Assessment of Chemical and other environmental Impacts' (TRACI 2.1) 10 impact categories and which system is the most financially viable through a cost analysis. The scope includes a cradle‐to‐grave life cycle assessment (LCA) consisting of raw material extraction and production, transportation, usage and end‐of‐life disposal. This study investigates the environmental impact of each packaging system for 10 000 meals consumed by students. This research follows two ISO standards, 14044:2006, and 14040:2006. These standards involve defining the goal and scope, completing a life cycle inventory (LCI) analysis, completing a life cycle impact assessment (LCIA) and interpreting the life cycle. LCI information is extracted using SimaPro v9.0. The study results reveal that the reusable PP clamshell has the least environmental impact when compared to the two other single‐use packaging alternatives for nine of the 10 environmental impact categories. The single‐use PP container has the most significant environmental impact due to its harmful material extraction, production processes and end‐of‐life emissions. The sensitivity analysis determined that if reused a minimum number of 37 times, the reusable clamshell (RU) remains favourable to the single‐use formats in nine of the 10 impact categories. Furthermore, the cost analysis reveals that the reusable packaging format is the most financially favourable when reused 16 times or more. This research concludes that single‐use food packaging options have a more significant environmental impact than reusable PP clamshells. Based on the research findings, purchasing a less harmful detergent, sourcing the packaging locally and reducing the loss rate of reusable PP clamshells could produce an even more favourable environmental impact for the reusable food packaging system. [ABSTRACT FROM AUTHOR]

In this paper, I extend the established concept of performativity by focusing on the origins and micro-level interactional strategies of marketing objects. In product markets wherein face-to-face interactions between buyers and sellers are impossible, profit-seeking firms depend upon marketing objects—and on their packaging stories—to interact with buyers. While much research focuses on the particular effects of performative marketing objects on consumers, I explore the conditions required for such effects to emerge. In this project, I employ a richly descriptive case study design by focusing on a transnational specialty food firm based in Indonesia and examining the complete collection of food product packages (N = 81) that communicate with buyers on behalf of its products for sale. I understand marketing practices as helping to create the phenomena they allegedly describe, and thus contribute to object-oriented marketing theory through a dramaturgical analysis of packaging talk. [ABSTRACT FROM AUTHOR]

Since 1950, only 9% of all plastic produced has undergone recycling, and a mere 10% of that has been recycled multiple times. Most discarded plastic (around 73%) ends up in landfills or is improperly managed, resulting in widespread littering. The main reason for low recycling rates is the lack of recycling technology for multi‐polymer and multi‐layer materials and unsortable mixed plastic waste. This plastic waste is one of the most accumulating types, including for example single‐use food packaging with an average lifetime of less than 6 months. These multi‐layer films, consisting of various polymer types, are not feasible for traditional mechanical recycling, which requires well‐sorted, clean, and homogeneous materials. Several methods for plastic recycling have been proposed to address this issue and tackle the overwhelming influx of plastic waste, among which steam gasification stands out as one of the most promising approaches for recycling mixed, contaminated, and unsortable plastics. This method utilizes high temperatures (≥800°C) to atomize the plastics, resulting in a gas mixture of H2, CO, and CO2 and small hydrocarbons. The resulting gas can be reformed through hydrocarbon syntheses, for example, via methanol to propylene and ethylene, and successive into new mono‐ and polymers of equal quality to fossil‐based plastics. Moreover, since the high temperatures atomize any organic structure, biomass can be used as a substitute for an extension of the carbon feed, ultimately reducing reliance on fossil feedstock. With these advantages, steam gasification can significantly increase recycling rates and contribute to a bio‐integrated circular carbon economy. [ABSTRACT FROM AUTHOR]

BACKGROUND: Conventional petroleum‐based packaging films cause severe environmental problems. In the present study, bio‐edible film was introduced as being safe to replace petroleum‐based polymers. A food application for edible sachets and a composite edible film (EF) from marine algae, Gracilaria fisheri (GF) extract, were proposed. RESULTS: Carbohydrates were the most prevalent component in fresh GF fronds. Under neutral conditions comprising 90 °C for 40 min, the structure of the extract was determined by Fourier transform infrared to be a carrageenan‐like polysaccharide. Glycerol was the best plasticizer for EF formation because it had the highest tensile strength (TS). The integration of gelatin into the algal composite film with gelatin (CFG) was validated to be significant. The best casting temperatures for 2 h were 70 and 100 °C among the four tested temperatures (25, 60, 70 and 100 °C). Temperatures did not result in any significant (P ≤ 0.05) differences in any character (color values, TS, water vapor permeability, oxygen transmission, thickness and water activity), except elongation at break. Visually, the CFG had a slightly yellow appearance. The best‐to‐worst order of film stability in the three tested solvents was oil, distilled water (DW) and ethanol. Its stability in ethanol (0–100%), temperature of DW (30–100 °C) and pH (3–7 in DW) demonstrated inverse relationships with the concentration or different conditions, except for pH 8–10 in DW. All treatments were significantly (P ≤ 0.05) different. CONCLUSION: The novel material made from polysaccharides from algae, G. fisheri, was used to improve EF. The edible sachet application is plausible from the EF. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

In this study, thermoplastic starch (TPS) biofilms were developed using starch isolated from the seeds of Melicoccus bijugatus (huaya) and reinforced with bentonite clays at concentrations of 1%, 3%, and 5% by weight. Novelty of this research lies in utilizing a non-conventional starch source and enhancing properties of TPS through clay reinforcement. FTIR analysis verified bentonite's nature of clays, while SEM analysis provided insights into morphology and agglomeration behavior. Key findings include a notable increase in biofilm thickness and elastic modulus with higher clay content. Specifically, tensile strength of biofilms improved from 2.5 MPa for pure TPS to 5.0 MPa with 5% clay reinforcement. The elastic modulus increased from 25 MPa (TPS) to 60 MPa (5% clay). Thermal stability also showed enhancement, with initial degradation temperature increasing from 110 °C for pure TPS to 130 °C for TPS with 5% clay. Water vapor permeability (WVP) tests demonstrated a decrease in WVP values from 4.11 × 10−10 g m−1 s−1 Pa−1 for pure TPS to 2.09 × 10−10 g m−1 s−1·Pa−1 for TPS with 5% clay, indicating a significant barrier effect due to clay dispersion. These results suggest that biofilms based on huaya starch and reinforced with bentonite clay have considerable potential for sustainable food packaging applications, offering enhanced mechanical and barrier properties. [ABSTRACT FROM AUTHOR]

AbstractAs an alternative to bisphenol A (BPA), bisphenol S (BPS) has been used as an ink developer in thermal paper products including price labels on food packaging which have been suggested as the sources of BPS found at high levels in packaged fish samples. BPS in the printed price labels glued onto the outside of plastic film could migrate indirectly from the printed surface through the paper, adhesive and film into the food. In order to investigate if price labels could also be the sources of BPS detected in the meat samples in our previous studies, meat and other food samples packaged under different conditions were collected, and BPS in these samples together with the price labels on the corresponding packaging were extracted with solvent followed by solid phase extraction and stable isotope dilution LC-MS/MS analysis. BPS was detected at very high levels (161.7–222.4 µg/cm2) in all the five sticker type of price labels, indicating BPS being the dominant if not the sole ink developer. BPS was also detected in all the 26 continuous roll type of price labels but at very low levels (0.017–18 ng/cm2), indicating that the dominant ink developer is likely one of the other alternatives, rather than BPS. Despite BPS being detected in all price labels on packaging of fish, meat, and cheese samples, BPS was not detected or detected in only a few fish, meat, and cheese samples at levels considerably lower than the current EU specific migration limit (SML) of 50 ng/g food for BPS authorised under Regulation (EU) 10/2011. [ABSTRACT FROM AUTHOR]

Highlights The goal of this project was to recycle the waste forming in the production of a flexible, multilayer food packaging film. The film consists of five layers, two polyamides containing three different polymers, a polyethylene and two adhesive layers of maleated polyethylene. The type of the components and the exact composition are not disclosed because they represent proprietary information. The key to recycling is the selection of an appropriate strategy and target product. In this case, glass fiber reinforced PA composites were produced with an acceptable property profile. The properties of the recycled product are comparable to those of commercial composites available on the market. The crucial question was the selection of the glass fiber grade with the appropriate sizing. The selection was further complicated by the possible interaction of the functionalized polymer with the sizing of the fiber. The implementation of the solution is feasible technologically, the properties of the product are comparable to those available on the market, and its price is very advantageous. An engineering material can be produced from flexible multilayer packaging waste. The properties of the recycled product are comparable with those on the market. The selection of the glass fiber is crucial for mechanical properties. The solution is feasible technologically and the final price is competitive. [ABSTRACT FROM AUTHOR]

Chia (Salvia hispanica L.) flour seeds produce films with good barrier properties against water vapor and could be used as food packaging; however, their mechanical properties are poor, which limits their application. The incorporation of nanoparticles into natural polymers is a strategy used to improve the properties of films to increase their applications. Furthermore, nanoparticles can encapsulate antioxidant agents and generate active films. The objective of this study was to evaluate the influence of chia flour (4%-7%), glycerol (15%-25%), and chia extract-loaded chitosan nanoparticles (ChCNp) (0%-0.75%) on the physical, mechanical, barrier, structural and antioxidant properties of chia flour nanocomposite films. Chitosan nanoparticles loaded with antioxidant chia extract were synthesized by ionic gelation and incorporated into the films. The thickness, water vapor permeability, tensile strength, and antioxidant properties of the films were evaluated using a Box-Behnken experimental design. Structural analysis was conducted using the FTIR technique. The results of the ANOVA of the responses were adjusted to second and third order polynomial models obtaining determination coefficients of 0.96-0.99. The water vapor permeability of the films was 3.89 × 10-8-1.68 × 10-7 g mm/Pa s m2, tensile strength was 0.67-3.59 MPa and antioxidant activity was 57.12%- 67.84%. The variables presented different effects on the films. Increasing the chia seed flour concentration negatively affected the water vapor permeability but improved the tensile strength and the antioxidant capacity of the films. The increase in glycerol concentration caused the films to become brittle. The nanoparticles had a significant effect on the thickness of the films and improved their mechanical and antioxidant properties. However, they did not show an effect on barrier properties. The results demonstrate that it is possible to obtain nanocomposite films with antioxidant capacity from chia seed flour and with the incorporation of chitosan nanoparticles loaded with antioxidants. [ABSTRACT FROM AUTHOR]

This research incorporated grapefruit peel‐derived Pectin and Silver nanoparticles (AgNPs) into the Chitosan‐based bio‐packaging film to improve its antibacterial efficacy and physical properties such as moisture content, swelling degree, and biodegradability in soil. Systematic investigations revealed that preservative films made from Chitosan 1.75 wt %, Pectin 0.55 wt %, and AgNP 31 ppm have shown a 17.5‐fold reduction in swelling degree in water compared to Chitosan films. At the same time, the anti‐gram‐positive and anti‐gram‐negative bacteria capacity, the ability to retain moisture, and biodegradability in soil, have been enhanced. Low swelling degrees provided better barrier performance, extending the shelf life of packaged products by preventing the ingress of oxygen, and water vapor; on the other hand, higher moisture content improved the flexibility and handling characteristics of packaging films, making them easier to manipulate during packaging processes. These findings herald a sustainable option for eco‐friendly food packaging, a critical step toward minimizing plastic waste and strengthening food preservation procedures using Chitosan‐based antibacterial films enhanced with natural additives. [ABSTRACT FROM AUTHOR]

With the implementation of the "plastic restriction order" and the demand for sustainable society development, biodegradable coatings derived from biomass materials have garnered significant interest. This study presents the synthesis of a double‐salt bio‐based waterborne polyurethane (PLA‐WPU) by utilizing poly(lactic acid) polyol (PLA) and isophorone diisocyanate (IPDI) as the main raw materials, along with 2,2‐dihydroxymethylpropionic acid (DMPA) and sodium ethylenediamine ethanesulfonate (A‐95) as a hydrophilic chain extender. Synergistic reinforcement of PLA‐WPU using hydrophobically modified cellulose nanocrystals (M‐CNC) and polycarbonate diimide (PDCDA). At an M‐CNC content of 3% relative to the effective mass of PLA‐WPU, the tensile strength reached 36.12 MPa. After 8 days a lipase PBS solution, the degradation rate reached 54%. Excellent waterproof performance was observed, exhibiting a contact angle of 143.5°. When applied as a surface coating on kraft paper, the Cobb 60 value decreased from 74.0 to 28.6 g/m2, while increasing the tensile strength by 451.3%. Importantly, the kraft paper maintained excellent waterproofing, mechanical strength, and high barrier properties even after repeated folding, high and low‐temperature conditions, and exposure to varying pH solutions. It proved to be both degradable and recyclable, making it a promising alternative to liner paper or plastic membrane, especially in food packaging. [ABSTRACT FROM AUTHOR]

The development of biopolymer-based films represents a promising direction in the packaging industry that responds to stringent needs for sustainability, reducing the ecological impact. Traditional fossil-derived polymers present major concerns because of their long decomposition time and their significant contribution to the pollution of the environment. On the contrary, biopolymers such as chitosan, PVA, and PLA offer viable alternatives. This study aimed to obtain an innovative pH indicator for smart packaging using a synthetic non-toxic anthocyanin analogue dye incorporated in bio-based films to indicate meat freshness and quality. The pH-responsive color-changing properties of the dye make it suitable for developing intelligent films to monitor food freshness. The obtained polymeric films were characterized by FT-IR and UV–VIS spectroscopy, and their thermal properties were assessed using thermogravimetric methods. Moisture content, swelling capacity, and water solubility of the polymeric films were also evaluated. The sensitivity of the biopolymer–flavylium composite films to pH variations was studied in the pH range of 2 to 12 and noticeable color variations were observed, allowing the monitoring of the meat's quality damage through pH changes. The pH-responsive films were applied directly on the surface or in the proximity of pork and chicken meat samples, to evaluate their colorimetric response to fresh and spoilt meat. This study can be the starting point for creating more durable packaging solutions leading to a circular economy. [ABSTRACT FROM AUTHOR]

The blends of poly(butylene adipate‐co‐terephthalate) (PBAT), poly(propylene carbonate) (PPC), chain extender (ADR) and layered double hydroxides (LDH) are prepared by different extrusion methods. Effects of LDH and its distribution on rheology, phase morphology, mechanical properties, water vapor barrier properties and food preservation properties are investigated. Results show that when PBAT, PPC, and LDH are mixed directly, LDH is preferentially distributed in the PBAT phase. When LDH are mixed with PPC firstly and then further with PBAT, LDH mostly migrates to the interface of PBAT and PPC. The epoxy groups of ADR react with the terminal groups of the polymers to improve the interfacial compatibility. Adding LDH, the mechanical properties and barrier properties of the materials are improved and by premixing of PPC and LDH, properties of composites are further improved. Compared with PBAT/PPC blends, the tensile strength and elongation at break of PBAT/PPC(LDH‐0.5)/ADR increased by 25.2% and 15.3%, respectively. The banana packaged in PBAT/PPC/LDH films maintains good freshness. It illustrates that PBAT/PPC(LDH)/ADR composites have a good application prospect in the field of barrier and food packaging based on their excellent mechanical, barrier, and preservation properties. [ABSTRACT FROM AUTHOR]

Non-phthalate plasticizers are being increasingly used in commercial and consumer products, to replace phthalates. Among major non-phthalate plasticizer groups, we chose five alternative plasticizers of DEHA, DINCH, DEHTP, ATBC, and TOTM, and conducted a systematic literature review for current knowledge on their use and occurrences in major sources, and their exposure and endocrine outcomes in humans. Relevant articles published between January 2000 and December 2022 were identified from PubMed and Scopus search and analyzed. For occurrence, biomonitoring, and endocrine-related outcomes, 79, 73, and 14 studies were finally identified, respectively. The alternative plasticizers were widely used in food packaging, children's products, hygiene products, medical devices, and construction materials, and frequently detected in indoor dust. Food packaging materials and children's products were major sources of direct exposure to humans. Human exposure to alternative plasticizers is reported mostly via biomonitoring of urine. Urinary levels of DEHTP and DINCH metabolites were higher among infants, children, and pregnant women than in general adults. In humans, DEHTP, DINCH, or ATBC exposure were associated with sex hormone disruption and reproductive outcomes, but these associations varied by sex and age. This review showed that the use of and exposure to these alternative plasticizers have increased over time. Their potential health implications, especially among susceptible humans, warrant greater attention and further investigation. [ABSTRACT FROM AUTHOR]

There is a growing emphasis on sustainable approaches; however, consumer-related barriers can modulate adherence. Therefore, engaging future generations from an early age in adopting sustainable food-packaging practices is fundamental. This paper investigates food-packaging-related knowledge, preferences, and engagement levels at a UK science-based event. School-aged children (n = 255; 8–18 years) completed various activities to initiate conversation encompassing food packaging disposal, symbols, issues, preferences, and behaviour, as well as educational-based discussions. Most children were able to select the correct response for disposal-related questions; however, they struggled to correctly identify the appropriate bin for used food items (e.g., pizza box). Children's knowledge of symbols varied considerably: Mobius loop and Fairtrade symbols were easily recognisable, whereas there was no clear consensus/poor knowledge for the remaining symbols. Children's main food packaging issues were 'excessive packaging' and 'bins are full' and key information searching locations were labels-on-pack and digital sources. Currently, 51% of the children adopt sustainable approaches; therefore, engaging more children in such practices is essential. 77% of the children were interested in changing future food-packaging behaviour. Going forward, sustainable food-packaging practices need to be incorporated into the school curriculum to promote engagement as well as improving infrastructure so that children can easily implement appropriate practices; thus, resulting in notable societal impact. [ABSTRACT FROM AUTHOR]

Despite the negative impacts caused by the drawn-out COVID-19 pandemic on the usual way of life and health of billions around the world, the pandemic's particular disruption of Hong Kong's supply chain was revealed to have impacted food purchasing habits during the pandemic. It brought about increased health and environmental awareness through the increased purchasing of healthier food choices, home food preparation and the increased usage of reusable bags. However, despite these shifts, the residents' behavioural attitudes towards food wastage or the use of plastic bags and containers did not change. The original finding in this study seems to suggest that food wastage behaviour in Hong Kong is not influenced by external drivers, such as strict COVID-19 containment measures, nor is it affected by increased environmental awareness. Food-waste management strategies aimed at reducing food wastage at the consumer level of the food supply chain should, therefore, focus on targeting engrained behavioural habits and not simply raising awareness on the matter. Our aim is to investigate whether pandemic restrictions have led to a shift towards less-frequent food purchases in larger quantities and how such changes may affect food wastage generation. Survey data were collected from 253 Hong Kong residents. The study mainly adopted various quantitative research methods, including descriptive statistics, reliability tests, t-tests, ANOVA, and non-response bias. The Statistical Package for Social Science (SPSS) version 28 was used to investigate the useable data gathered from the respondents of this study. Results suggested that Hong Kong residents preferred supermarket and online food purchases during the COVID-19 pandemic to their usual offline/wet market purchasing habits before the pandemic. Also, the food purchasing rate was principally self-reported as infrequent and at high volumes during the COVID-19 pandemic. While an increased preference for home-prepared meals took precedence over consuming meals at restaurants, no significant change in food wastage habits was observed due to pandemic measures. Interestingly, although an increasing usage of reusable bags was observed, resident behaviour toward plastic bag usage was not affected by the COVID-19 pandemic containment measures. [ABSTRACT FROM AUTHOR]

In the modern rubber industry, the major problem is the use of petroleum-derived chemical reinforcements that exploit conventional sources of energy. In this review article, we have discussed the importance of some cellulose-based reinforcements as an alternative to harmful chemicals in rubber composites. The employment of natural cellulosic fillers not only improves the biodegradability of rubber latex but also enhances its mechanical and thermal properties. Such reinforced rubber composites can be used effectively in various sectors, i.e. food packaging, footwear, water purification and sensors. In the last, the current outlook and future perspectives of smart rubber composites in commercial areas are also discussed. [ABSTRACT FROM AUTHOR]

This study addresses the growing interest in upcycled foods as a solution to food loss by focusing on designing more appealing package labels in Japan. Through an online survey, we collected data on consumer attitudes and perceptions toward upcycled foods. We applied factor analysis to identify key factors and cluster analysis to segment consumers into distinct profiles. Using these insights, we conducted a choice-based conjoint analysis to extract the package design attributes most valued by consumers. Our results highlight key factors influencing purchase intentions, including food safety, innovation, and eco-friendliness. We identified two main consumer profiles: sustainability-focused and quality/safety-conscious, and innovative and socially engaged. Food safety emerged as the most crucial factor affecting purchase willingness, followed by product image and environmental considerations. The study emphasizes the importance of transparent, sustainable, and visually appealing package design in influencing consumer decisions and building long-term loyalty toward upcycled foods in Japan. [ABSTRACT FROM AUTHOR]

Bio‐active ethylcellulose (EC) polymeric films have been obtained by incorporating curcumin (curc) and Ag(I)‐based compounds, known for their antioxidant and antimicrobial activity, respectively, within the polymeric matrix. The recently reported Ag(I) coordination polymer, in both its structural forms (α‐[(bpy)Ag(OTf)]∞ and β‐{[(bpy)Ag][OTf]}∞), and the [(bpy)Ag(OTf)]∞‐curc polymeric co‐crystal (bpy=2,2′‐bipyridine; OTf=trifluoromethanesulfonate) have been selected as Ag(I) species. The hybrid composite films have been prepared through the simple solvent casting method and characterized through Powder X‐Ray Diffraction (PXRD), Differential Scanning Calorimetry (DSC) and Fourier Transform Infrared (FTIR) spectroscopy, Scanning Electron Microscope (SEM), UV‐vis spectroscopy. The deep investigation of the film samples highlighted the non‐inert behaviour of EC towards these specific active ingredients. Antimicrobial tests showed that EC films embedding the Ag(I)‐based compounds present good antimicrobial performance, in particular against Staphylococcus aureus, used as a model of Gram‐positive bacteria. In addition, Silver migration tests, performed on the Ag(I)‐incorporating EC films, evidenced low values of silver release particularly in the case of the EC films incorporating [(bpy)Ag(OTf)]∞‐curc. [ABSTRACT FROM AUTHOR]

Highlights Poly(butylene adipate‐co‐terephthalate) (PBAT) is popular because of its low cost, biodegradability, good processing properties, flexibility, and mechanical features. In this study, we explore the potential of PBAT‐based bioplastics by adding AgVO3 nanorods with PBAT to reduce costs. We produced nanocomposite films of PBAT reinforced with 1, 3, and 5 wt% of AgVO3 nanorods using solvent casting. The inclusion of AgVO3 in the structure of PBAT was investigated through Fourier transform infrared spectroscopy, x‐ray diffraction, and scanning electron microscopy. The nanocomposite films demonstrate excellent properties, surpassing those of single‐component blends, enhancing mechanical properties, and improving the barrier properties of nanocomposite films. The water vapor transmission rate of AgVO3 reinforced (5 wt%) nanocomposite films improved by 42.45% compared to pure PBAT films. The tensile strength of the PBA‐3 film was 37.19 MPa, exhibiting higher strength than the films produced from clean PBAT (19.73 MPa). The AgVO3‐reinforced films demonstrated increased resistance to moisture and water, as indicated by their higher water contact angle values (88.04°). Food‐borne bacteria like Staphylococcus aureus and Escherichia coli have been stable to the antibacterial activity of the nanocomposites on the addition of AgVO3.The potential applications of these nanocomposite films in food packaging are promising, offering a sustainable and effective solution to food preservation. The AgVO3‐filled poly(butylene adipate‐co‐terephthalate) (PBAT) nanocomposite films exhibit superior mechanical, barrier, and resistance to moisture and water compared to neat PBAT films. The water vapor transmission rate of the film is significantly enhanced, with a 42.45% enhancement in films reinforced with 5 wt% AgVO3. AgVO3‐filled PBAT nanocomposites demonstrate effective antibacterial activity against Escherichia coli and Staphylococcus aureus. [ABSTRACT FROM AUTHOR]

Biopolymers‐based food packaging materials have drawn attention as potential candidates for substitution of petroleum‐based materials. In this study, composite alginate films were developed by incorporating Zn‐based antimicrobials to overcome the intrinsic disadvantages of alginates that hinder their wide applications. Antimicrobials with different morphologies (nanoplatelets, nanorods, and nanospheres) were employed to investigate the effects of antimicrobials’ morphology on antibacterial, thermal, mechanical, and barrier performance of composite alginate films. Meanwhile, morphological and structural characterizations were carried out to explore the interactions between antimicrobials and alginate matrix. Results indicated that films with nanospheres exhibited superior antibacterial property, while those with one‐dimensional nanorods possessed better mechanical and barrier performance. Besides, preliminary test on fresh‐cut potatoes and chicken breasts indicated that the composite films showed potential in extending shelf life of foods. By incorporating antimicrobials with three different morphologies, this study provides particular insights into improving properties of composite packaging materials. [ABSTRACT FROM AUTHOR]

Polymeric methylene diphenyl isocyanate (pMDI) was used as a reactive compatibilizer to improve the mechanical properties of the PBAT/EVOH blend. Initially, pMDI was blended with pure polymers. Adding pMDI led to a 10‐fold rise in the viscosity of PBAT/pMDI compared to pure PBAT, with an enhancement in tensile properties, attributed to pMDI's chain‐extending effect in the PBAT phase. Conversely, a reduction in the elongation at the break of EVOH/pMDI indicated a cross‐linking role for pMDI in the EVOH phase. Notably, the blend with 1 wt% of pMDI showed a high tensile strength of 38 MPa by route II, much above 13.5 MPa for the one prepared by route I, and 14 MPa for the blank PBAT/EVOH blend without pMDI. Fourier transform infrared (FTIR) spectra, FE‐SEM images, and dynamic mechanical thermal analysis (DMTA) results confirmed the occurrence of effective reactions in route II. Modification of the blend with pMDI decreased the crystallinity of EVOH, the size of EVOH droplets, and the oxygen transmission rate (OTR) of the blends. However, an increase in the pMDI content above 0.5 wt% decreased OTR. Therefore, the modified blends of PBAT/EVOH with pMDI can be used as an efficient compatibilizer or adhesive layer in PBAT/EVOH blends or multilayer films for agricultural or food packaging applications. [ABSTRACT FROM AUTHOR]

The key packaging element in healthy snacks is the ingredient. This research highlights the use of eye tracking by companies to achieve greater effectiveness on the consumer's attention. Three healthy snacks were presented to analyze whether there are differences in their attention, choice, and purchase intention according to the type of ingredient. An eye‐tracking device and a questionnaire were applied and the results showed that the central area of the packaging of healthy snacks in which the ingredients are shown attracts more attention. Positive relationships between the choice of a snack and the intention to purchase it, and between the total fixation duration and the choice of a product were found. Food products with more hedonic components (flavor, e.g., chocolate) were much more visually attractive and captured more attention. At the same time, those products with less desirable or palatable ingredients were chosen less. Practical Applications: This research provides insights into how packaging design influences consumer perceptions of healthy snacks. Food packaging plays a crucial role in capturing consumer attention and communicating information that affects their purchasing decisions. In this context, understanding how consumers direct their attention and what information they consider when evaluating products is essential for professionals in fields such as food science, marketing and graphic design, where the use of eye‐tracking devices is key. Furthermore, resistance to less desirable or unfamiliar products hinders purchase intent, suggesting the need to improve their appeal and communicate their health benefits. This study confirms that, when designing the packaging of healthy snacks, it is necessary to focus more on the central part of the packaging, which should show the composition and its appearance with a real image of it. [ABSTRACT FROM AUTHOR]

This study showed that a polylactide (PLA)-based composite filled with nanostructured hydroxyapatite (HAp) and a natural extract from the rhizome of Curcuma longa L. could provide an alternative to commonly used fossil-based plasticsfor food packaging. The incorporation of HAp into the PLA matrix had a positive effect on improving selected properties of the composites; the beneficial effect could be enhanced by introducing a green modifier in the form of an extract. Prior to the fabrication of the composite, the filler was characterized in terms of morphology and composition, and the composite was then fully characterized by scanning electron microscopy (SEM), atomic force microscopy (AFM), Raman and Fourier transform infrared spectroscopy (FT-IR), and the mechanical, thermal, thermomechanical, and optical properties were investigated. The proposed material exhibits antioxidant properties against DPPH radicals and antibacterial performance against Escherichia coli (E. coli). The results showed that the nanocomposite has the highest antioxidant and antibacterial properties for 10 wt% HAp with an average diameter of rod-shaped structures below 100 nm. In addition, the introduction of turmeric extract had a positive effect on the tensile strength of the nanocomposites containing 1 and 5% HAp. As the resulting material adsorbs light in a specific wavelength range, it can be used in the medical sector, food-packaging, or coatings. [ABSTRACT FROM AUTHOR]

This study aimed to develop a value-added bio-based polymer product for food packaging. Poly(3-hydroxybutyrate-co-3-hydroxyvalerate) (PHBV) is a promising bioplastic with limitations in processability and brittleness, which our group previously addressed by incorporating high-molecular-weight natural rubber (NR) compatibilized with peroxide and coagent. Yet, processability in an industrial setting proved difficult. Coffee oil epoxide (COE), a waste-derived plasticizer, was incorporated into the PHBV/NR/peroxide/coagent matrix via extrusion, and properties of resulting sheets were evaluated. COE incorporation significantly decreased the oxygen and water permeability of the PHBV/NR sheets. Maximum degradation temperature Tpeak (°C) increased by ~4.6 °C, and degree of crystallinity decreased by ~15.5% relative to pristine PHBV, indicating good thermal stability. Melting (Tm) and glass transition temperatures (Tg) of the PHBV/NR blend remained unchanged with COE incorporation. X-ray diffraction (XRD) revealed ~10.36% decrease in crystal size for the plasticized blend. Energy-dispersive X-ray analysis (EDAX) and scanning electron microscopy (SEM) confirmed good dispersion with no phase separation. The water uptake capacity of the plasticized blend was reduced by 61.02%, while surface contact angle measurements showed improved water resistance. The plasticized PHBV sheet shows promise for environmentally friendly packaging films due to its high thermal stability, effective barrier properties, and industrial scalability. [ABSTRACT FROM AUTHOR]

In the present study, a multilayer, high-barrier, thin blown film based on a polybutylene adipate terephthalate (PBAT) blend with polyhydroxyalkanoate (PHA), and composed of four layers including a cellulose nanocrystal (CNC) barrier layer and an electrospun poly(3-hydroxybutyrate-co-3-hydroxyvalerate) (PHBV) hot-tack layer, was characterized in terms of the surface roughness, surface tension, migration, mechanical and peel performance, barrier properties, and disintegration rate. The results showed that the film exhibited a smooth surface. The overall migration tests showed that the material is suitable to be used as a food contact layer. The addition of the CNC interlayer had a significant effect on the mechanical properties of the system, drastically reducing the elongation at break and, thus, the flexibility of the material. The film containing CNCs and electrospun PHBV hot-tack interlayers exhibited firm but not strong adhesion. However, the multilayer was a good barrier to water vapor (2.4 ± 0.1 × 10−12 kg·m−2·s−1·Pa−1), and especially to oxygen (0.5 ± 0.3 × 10−15 m3·m−2·s−1·Pa−1), the permeance of which was reduced by up to 90% when the CNC layer was added. The multilayer system disintegrated completely in 60 days. All in all, the multilayer system developed resulted in a fully compostable structure with significant potential for use in high-barrier food packaging applications. [ABSTRACT FROM AUTHOR]

Waste from non-degradable packaging materials poses a serious environmental risk and has led to interest in developing sustainable bio-based packaging materials. Sustainable packaging materials have been made from diverse naturally derived materials such as bamboo, sugarcane, and corn starch. In this study, we made a sustainable packaging film using chitosan extracted from the biomass of yellow mealworm (Tenebrio molitor) shell waste. The extracted chitosan was used to create films, cross-linked with citric acid (CA) and with the addition of glycerol to impart flexibility, using the solvent casting method. The successful cross-linking was evaluated using Fourier-Transform Infrared (FTIR) analysis. The CA cross-linked mealworm chitosan (CAMC) films exhibited improved water resistance with moisture content reduced from 19.9 to 14.5%. Improved barrier properties were also noted, with a 28.7% and 10.2% decrease in vapor permeability and vapor transmission rate, respectively. Bananas were selected for food preservation, and significant changes were observed over a duration of 10 days. Compared to the control sample, bananas packaged in CAMC pouches exhibited a lesser loss in weight because of excellent barrier properties against water vapor. Moreover, the quality and texture of bananas packaged in CAMC pouch remained intact over the duration of the experiment. This indicates that adding citric acid and glycerol to the chitosan structure holds promise for effective food wrapping and contributes to the enhancement of banana shelf life. Through this study, we concluded that chitosan film derived from mealworm biomass has potential as a valuable resource for sustainable packaging solutions, promoting the adoption of environmentally friendly practices in the food industry. [ABSTRACT FROM AUTHOR]

This review explores the versatility of K. alvarezii in various food applications, including bakery, meat, snacks, jams, and prebiotics. Abundant in vitamins, minerals, antioxidants, and bioactives, seaweed enhances texture, reduces fat, and provides nutritional benefits. In meat products, seaweed acts as a gelling and binding agent, improving texture, moisture retention, and allowing for salt and fat reduction. Seaweed snacks offer both health benefits and a pleasant aroma, while K. alvarezii's prebiotics support gut health by promoting beneficial bacteria. Additionally, seaweed serves as a natural gelling agent, stabilizing jam and jelly textures, and exhibits promise in sustainable food packaging through edible films. [ABSTRACT FROM AUTHOR]

The development of biofilms is an interesting strategy to reduce the use of conventional packaging materials to preserve and prolong the shelf life of foods. In this study, different concentrations of sodium alginate (SA) (0, 0.5, 1.0, 1.5 and 2.0% w/v) and glycerol (GL) (6.0, 4.0, 2.0, 1.0 and 0% w/v) on the properties of enriched films with orange peel (OP) powder were investigated. Physical, structural, thermal, mechanical, and barrier properties were characterized. The results revealed that incorporation of glycerol to OP-SA film-making solution trend to flexible and opaque films, while unplasticized sample did not form flexible films and were glossy. Moreover, decreasing glycerol and simultaneously increase alginate content led to decrease film thickness, moisture content, water solubility and oxygen transmission rate, whereas water absorption was increased. It was observed in micrographs that films with 1.5% SA and 1.0% GL had better surface attributes, and a further increase in GL and decrease in SA concentration was not found to be as favorable. Furthermore, FTIR spectra exhibited that intermolecular hydrogen bonding occurred between GL and OP-SA. X-ray diffraction showed that the films crystal structure has been changed significantly when the OP-SA and GL were mixed in. The plasticized films showed higher thermal stability as confirmed by TGA and DSC thermogram. The tensile strength of OP-SA-GL films was enhanced from 0.92 to 7.39 MPa, while elongation at break was decreased significantly from 20.76 to 2.67%. Consequently, orange peel-alginate-glycerol films could potentially be implemented in the food packaging. [ABSTRACT FROM AUTHOR]

The Journal of Food Science has released a Special Issue on sorghum, emphasizing its potential as a versatile and resilient grain that can contribute to global food security. The issue includes two papers that examine the health benefits of sorghum, discussing its effects on cancer, cardiovascular health, and diabetes. Both papers emphasize the need for further research to fully comprehend the health effects of sorghum and develop innovative sorghum food products. The issue also covers various other topics, such as reducing capsaicin oral burn, browning inhibitors for fresh-cut apples, and the safety assessment of chicken bile as a novel food. Additionally, the issue explores the use of in-package cold atmospheric plasma processing for fresh fish, reliable identification of morels, the kinetics of chemical and color changes in wheat during cooking, glycosylation modification of soy protein isolate, ozone treatment of harvested cantaloupes, and mitigating the food safety concerns of cultured meat production. The article also discusses a responsible innovation framework that surpasses traditional risk assessment methods and can be applied to different contexts, including the production of cultured meat. The author's email address is provided for further inquiries. [Extracted from the article]

Litsea cubeba (Lour.) Pers. (Lauraceae) is a valuable industrial crop that produces essential oil. The essential oil extracted from L. cubeba (LCEO) has broad‐spectrum antimicrobial activity and high antioxidant properties, with great potential for increased usage in the food industry. This literature review summarizes the extraction techniques, content and chemical composition, and antioxidant and antimicrobial activities of LCEO, with a focus on its usage in the food industry, which is an area of substantial recent research. The chemical composition of LCEO, which is affected by various factors, plays a key role in determining its bioactivity and usage in food. The potent antimicrobial activity of LCEO against various foodborne pathogens gives it potential for use in food packaging and preservation to extend shelf life. Future research challenges include the elucidation of the role and mechanism of individual chemical components of LCEO in inhibiting specific foodborne microorganisms; cultivar development to produce germplasm that yields essential oils of the desired chemical composition; and the development of commercial products that can be used in the food industry. [ABSTRACT FROM AUTHOR]

Soybean protein isolate (SPI) is a highly functional protein source used in various food applications, such as emulsion, gelatin, and food packaging. However, its commercial application may be limited due to its poor mechanical properties, barrier properties, and high water sensitivity. Studies have shown that modifying SPI through glycosylation can enhance its functional properties and biological activities, resulting in better application performance. This paper reviews the recent studies on glycosylation modification of SPI, including its quantification method, structural improvements, and enhancement of its functional properties, such as solubility, gelation, emulsifying, and foaming. The review also discusses how glycosylation affects the bioactivity of SPI, such as its antioxidant and antibacterial activity. This review aims to provide a reference for further research on glycosylation modification and lay a foundation for applying SPI in various fields. [ABSTRACT FROM AUTHOR]

Cellulose acetate (CA) is a sustainable alternative to low-density polyethylene (LDPE), which is a major source of plastic waste. However, the barrier properties and mechanical strength of CA may limit its application as single-use food plastic packaging. This study aims to overcome these limitations by incorporating polyethylene glycol (PEG) 1450 ranging from 10 to 50% w/w. PEG 1450 improved water vapor barrier but increased moisture content, though both values remained similar up to 50% w/w PEG 1450. CA bioplastic films showed significantly higher (p < 0.05) UV–Vis absorbances at 40% w/w PEG 1450, suggesting that a high concentration of PEG 1450 can prevent lipid oxidation but also increase opacity as reflected on the physical appearance. The reduced transparency was caused by aggregation and physical exclusion of PEG 1450 from the CA matrix which was observed under a scanning electron microscope (SEM). Meanwhile, PEG 1450 was miscible and compatible with CA at low concentration. In terms of mechanical properties, inclusion of PEG 1450 at 10 and 20% w/w improved the tearability of CA bioplastic films. In short, the incorporation of PEG 1450 improved barriers against UV and water vapor and tearability, making it superior to commercial LDPE plastic in some respects but lacking in others. Nonetheless, its advantages make it suitable for producing single-use food packaging, hence potentially replacing LDPE. [ABSTRACT FROM AUTHOR]

This paper aims to investigate the optimal formulation of poly(3-hydroxybutyrate-co-3-hydroxyhexanoate) (PHBHHx)/ZnO bionanocomposites for food packaging applications with respect to filler content ratio. Bionanocomposite samples prepared by melt-compounding at various ZnO-NPs contents (1.5, 3, and 6 wt%) were evaluated in terms of optical, thermal, viscoelastic, and mechanical properties. UV–Vis spectroscopy revealed a significant enhancement in the photochemical stability of PHBHHx/ZnO bionanocomposites compared with neat PHBHHx, which exhibits a strong absorption band at wavelengths below 380 nm, thus confirming the anti-UV activity of ZnO nanoparticles. Thermogravimetric analysis (TGA) and dynamic mechanical analysis (DMA) demonstrated improved thermal stability and increased stiffness/mechanical strength with increasing ZnO-NPs content. Notably, the bionanocomposite with 3 wt% of ZnO exhibited the most substantial improvements, with a 20% increase in thermal decomposition temperature and a 30% increase in storage's modulus at room temperature than the neat PHBHHx. Moreover, a decrease in loss modulus (E″) and tanδ indicated reduced energy dissipation and enhanced material elasticity. Overall, incorporating 3 wt% ZnO nanoparticles into PHBHHx resulted in a bionanocomposite with superior photochemical stability, thermal stability, and viscoelastic properties compared to both neat PHBHHx and other bionanocomposite samples, which makes it as a promising candidate for food packaging applications. [ABSTRACT FROM AUTHOR]

Biodegradable starch-based composite material with bactericidal properties was obtained in this work. The material is promising as environmentally safe food packaging. Native potato starch was modified by graft polymerization of vinyl acetate. The synthesis was carried out in the presence of ammonium persulfate in the alkaline medium under a temperature change mode from 70 to 80 °C. The grafting efficiency was 82% at 91, 5% conversion rate of vinyl acetate. The product of the synthesis is a homogeneous dispersion with an average particle size 2.2∙10–5 cm. The composition and chemical structure of Starch-g-PVAc copolymer were confirmed by extraction, IR spectroscopy and gel permeation chromatography. The films poured from copolymer solution are characterized by 24 MPa of breaking stress and 2.2% of strain. A copolymer-based composition with bactericidal properties was developed by introducing polyhexamethylene guanidine chloride. The composition is biodegradable. Biodegradation of the films under the action of mold fungus Aspergillus niger occurred by 96% in 28 days. The composite based on Starch-g-PVAc + PHMG-ch is promising for use in packaging, cleaning of water environment from contaminants, in medical applications. [ABSTRACT FROM AUTHOR]

Modified composites, blends, polymers and copolymers are some of those engineered materials which are playing a major and remarkable role in achieving our present sustainable environment. Mechanical, electrical, and biological properties of carbon and native metal nanoparticles are distinctive from others and provide plentiful scaffolds for a wide-range of applications in our lives, including medical devices, pharmaceutical, polymer industry, biomedical field, coating of kitchen appliances, food packaging, clothing, gifts, optical devices, biosensors, antimicrobial objects etc. Distinct chemical and physical properties of silver and carbon-based NPs are considered to act in this way. The antimicrobial and conducting nature of Gr and AgNPs are studied here. There is a vast history of these properties; however, beginners still have a bright future. The antimicrobial activity of these two incorporates antibacterial, antifungal, antiviral, anticancer, antioxidant, antistatic and antibiotic nature. Additionally, both nanomaterials exhibit notable thermal conductivity. Based on these characteristics novel composite/blend materials with enhanced electrical, thermal, antimicrobial, antistatic, and antibiotic effect can be engineered with innovative ideas. This paper expresses the worldwide applications of such nanomaterials. [ABSTRACT FROM AUTHOR]