Innovations in Food Packaging: From Bio-Based Materials to Smart Packaging Systems
Processes,
Journal Year:
2024,
Volume and Issue:
12(10), P. 2085 - 2085
Published: Sept. 26, 2024
This
review
highlights
recent
innovations
in
food
packaging,
emphasizing
the
shift
from
conventional
petroleum-based
materials
to
bio-based
alternatives
and
smart
packaging
systems.
Bio-based
materials,
such
as
starch,
cellulose,
polyhydroxyalkanoates
(PHA),
offer
sustainable
solutions
due
their
biodegradability
reduced
environmental
impact.
These
are
positioned
eco-friendly
traditional
plastics
but
face
challenges
related
production
costs
scalability.
Additionally,
advancements
technologies,
including
sensor
indicator
systems,
provide
real-time
quality
monitoring,
enhancing
safety
reducing
waste.
Active
incorporating
natural
antioxidants
moisture
control,
extend
product
shelf
life
improve
preservation.
Furthermore,
these
biopolymers
typically
present
a
lower
CO2
footprint,
energy
costs,
water
consumption
during
production,
compared
traditionally
used
synthetic
plastics.
The
identifies
challenges,
regulatory
barriers
technological
limitations,
also
outlines
significant
opportunities
for
future
research
innovation
sector,
aiming
more
efficient,
safer,
environmentally
solutions.
Language: Английский
Polymers Derived from Agro-Industrial Waste in the Development of Bioactive Films in Food
Polymers,
Journal Year:
2025,
Volume and Issue:
17(3), P. 408 - 408
Published: Feb. 4, 2025
This
review
explores
the
potential
of
biopolymers
as
sustainable
alternatives
to
conventional
plastics
in
food
packaging.
Biopolymers
derived
from
plant
or
animal
sources
are
crucial
extending
shelf
life,
minimizing
degradation,
and
protecting
against
oxidative
microbial
agents.
Their
physical
chemical
properties,
influenced
by
raw
materials
used,
determine
their
suitability
for
specific
applications.
have
been
successfully
used
fruits,
vegetables,
meats,
dairy
products,
offering
antimicrobial
antioxidant
benefits.
Consequently,
they
represent
a
functional
eco-friendly
solution
packaging
industry,
contributing
sustainability
while
maintaining
product
quality.
Language: Английский
Development of Eco-Friendly Packaging Films from Soyhull Lignocellulose: Towards Valorizing Agro-Industrial Byproducts
Foods,
Journal Year:
2024,
Volume and Issue:
13(24), P. 4000 - 4000
Published: Dec. 11, 2024
Due
to
their
inability
biodegrade,
petroleum-based
plastics
pose
significant
environmental
challenges
by
disrupting
aquatic,
marine,
and
terrestrial
ecosystems.
Additionally,
the
widespread
presence
of
microplastics
nanoplastics
induces
serious
health
risks
for
humans
animals.
These
pressing
issues
create
an
urgent
need
designing
developing
eco-friendly,
biodegradable,
renewable,
non-toxic
plastic
alternatives.
To
this
end,
agro-industrial
byproducts
such
as
soyhulls,
which
contain
29–50%
lignocellulosic
residue,
are
handy.
This
study
extracted
residue
from
soyhulls
using
alkali
treatment,
dissolved
it
in
ZnCl2
solution,
crosslinked
with
calcium
ions
glycerol
biodegradable
films.
The
film
formulation
was
optimized
Box–Behnken
design,
response
tensile
strength
(TS),
elongation
at
break
(EB),
water
vapor
permeability
(WVP).
films
were
further
characterized
color,
light
transmittance,
UV-blocking
capacity,
absorption,
contact
angle,
biodegradability.
resulting
demonstrated
a
10.4
±
1.0
MPa,
9.4
1.8%,
WVP
3.5
0.4
×
10−11
g·m−1·s−1·Pa−1.
Importantly,
90%
degrades
within
37
days
24%
soil
moisture.
outcome
underscores
potential
soyhull-derived
sustainable,
innovative
alternative
packaging,
contributing
circular
economy
generating
additional
income
farmers
allied
industries.
Language: Английский
Clean Label Approaches in Cheese Production: Where Are We?
Foods,
Journal Year:
2025,
Volume and Issue:
14(5), P. 805 - 805
Published: Feb. 26, 2025
The
Clean
Label
concept
has
gained
significant
traction
in
the
cheese
industry
due
to
consumer
preferences
for
minimally
processed
cheeses
free
from
synthetic
additives.
This
review
explores
different
approaches
applying
principles
while
maintaining
food
safety,
sensory
quality,
and
shelf
life.
Non-thermal
technologies,
such
as
high-pressure
processing
(HPP),
pulsed
electric
fields
(PEF),
ultra-violet
(UV),
visible
light
(VL),
are
among
most
promising
methods
that
effectively
control
microbial
growth
preserving
nutritional
functional
properties
of
cheese.
Protective
cultures,
postbiotics,
bacteriophages
represent
microbiological
strategies
natural
alternatives
conventional
preservatives.
Another
efficient
approach
involves
plant
extracts,
which
contribute
control,
enhance
functionality
potential
health
benefits.
Edible
coatings,
either
alone
or
combined
with
other
methods,
also
show
applications.
Despite
these
advantages,
several
challenges
persist:
higher
costs
production
technical
limitations,
possible
shorter
shelf-life,
regulatory
challenges,
absence
standardized
definitions
compliance
complexities.
Further
research
is
needed
develop
refine
formulations,
especially
regarding
bioactive
peptides,
sustainable
packaging,
advanced
techniques.
Addressing
will
be
essential
expanding
availability
ensuring
product
quality
acceptance.
Language: Английский
Food packaging technology considerations for designers: Attending to food, consumer, manufacturer, and environmental issues
Comprehensive Reviews in Food Science and Food Safety,
Journal Year:
2024,
Volume and Issue:
23(6)
Published: Nov. 1, 2024
Food
packaging
is
essential
for
preserving
food
safety
and
quality
while
also
addressing
environmental
concerns.
Designers
are
at
the
forefront
of
developing
solutions
that
not
only
meet
functional
requirements
but
align
with
evolving
consumer
preferences
sustainability
To
inform
designers,
this
paper
discusses
fundamental
principles
technology,
encompassing
aspects
such
as
preservation,
distribution,
marketing,
usability,
disposal.
It
provides
examples
innovations
in
active
smart
packaging,
nanotechnology,
material
biodegradability,
recyclability,
well
strategies
to
reduce
waste.
By
providing
future
designers
knowledge
these
insights,
we
hope
encourage
them
contribute
needs
consumers
environment.
Language: Английский
Design and Information Interaction Study of Bio-based Materials in the Packaging Field
Chemical Engineering Journal Advances,
Journal Year:
2024,
Volume and Issue:
20, P. 100676 - 100676
Published: Nov. 1, 2024
Language: Английский
Stainless Steel Deposits on an Aluminum Support Used in the Construction of Packaging and Food Transport Containers
Steluţa Radu,
No information about this author
Ștefan Lucian Toma
No information about this author
Coatings,
Journal Year:
2024,
Volume and Issue:
14(11), P. 1431 - 1431
Published: Nov. 11, 2024
A
series
of
chemical
elements
from
the
composition
packs
liquid
food
products
migrate
inside
them
or
they
combine
with
other
existing
in
food,
resulting
compounds
that
worsen
quality
food.
In
present
paper,
layers
stainless
steel
were
deposited
using
thermal
arc
spraying
on
an
aluminum
alloy
substrate
to
stop
migration
ions
products.
The
physical-chemical
and
mechanical
properties
protection
system:
layer
used
industry
(suggestively
called:
food-grade
steel)—aluminum
investigated,
then
organoleptic
liquids
came
into
contact
deposit
evaluated.
It
was
found
food-gradestainless
deposits
have
low
porosity
(3.8%)
relatively
high
adhesion
hardness,
which
allows
complete
isolation
material.
investigations
carried
out
come
revealed
fact
it
perfectly
seals
start.
coating
(80T)
much
better
safer
for
preserving
dairy
maintaining
a
constant
acidity
up
17
degrees
Thorner,
wines
(with
average
3.5–4
degrees),
juices
natural
pigments),
oils
good
absorbance
level
correlated
clarity).
This
aspect
suggests
created
system
can
be
successfully
manufacture
containers
transport
Language: Английский
From Bolaina Blanca Wood Fibers to Antimicrobial Films: Characterization and Application in the Food Industry Using Copper Nanoparticles
Daniel Alejandro Zavaleta-Cavero,
No information about this author
Dalton Antonio Chumpitaz-Principe,
No information about this author
Abel Aurelio Gutarra-Espinoza
No information about this author
et al.
Journal of Natural Fibers,
Journal Year:
2024,
Volume and Issue:
21(1)
Published: Nov. 29, 2024
The
isolation
and
use
of
polymers
from
non-traditional
sources
for
the
development
functional
materials
is
becoming
increasingly
popular.
One
aspects
these
developments
inclusion
additives,
such
as
antimicrobial
agents,
that
provide
added
value
to
polymers.
This
work
discusses
preparation
a
nanocomposite
using
isolated
nanocellulose
bolaina
blanca
wood,
polyvinyl
alcohol,
copper
nanoparticles.
Extensive
characterization
chemical,
mechanical,
thermal,
morphological,
other
film
properties
revealed
films
formulated
with
highly
refined
microfibrillated
cellulose
(CMF)
exhibited
best
overall
performance.
improved
mechanical
barrier
support
their
possible
in
food
packaging.
addition
nanoparticles
(CuONP)
provided
an
inhibition
ring
E.
coli
growth
all
cases
when
it
was
presented,
biggest
area
CMF20
which
contains
79.20%
CMF.
Overall,
results
obtained
this
show
potential
alternative-sourced
CMF
CuONP
generation
green,
sustainable,
active
Language: Английский