Acceptability of Edible Food Packaging in Slovakia: A Case Study on Young Generation

Horská, Elena; Šedí­k, Peter; Mušinská, Kristína; Savitskaya, Tatsiana; Grinshpan, Dmitrij; Kačániová, Miroslava

doi:10.3389/fsufs.2021.720700

Cited by 6 publications

(4 citation statements)

References 19 publications

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“…Horska et al. (2021) used a sample of young consumers to test the acceptability of 23 samples of edible packaging without their respective food products and found that gender did not play a role in liking. Similarly, in this study of 100 general population consumers with a diverse set of demographics, there were no significant differences in liking of the products in their edible packages by age, gender identity, education, or income except the muffin in the edible liner, which was liked less only by those with a high school education or less.…”

Section: Discussionmentioning

confidence: 99%

“…One of the emerging solutions to reducing single-use plastic waste is the use of edible food packaging. Edible food packaging is made of edible materials, which can be cast into a film and then engineered into different forms, such as pouches, wraps, or liners (Horská et al, 2021). The food packaging industry is also consistently trying to utilize food processing byproducts and to develop circular bioeconomy and carbon neutrality (Cristofoli et al, 2023).…”

Section: Introductionmentioning

confidence: 99%

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Consumer perception and acceptance of edible packaging for various food products

Taylor,

Colonna,

Jung

et al. 2024

Journal of Food Science

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Excessive use of single‐use plastic packaging presents an imminent threat to the environment. One of the emerging solutions is using edible food packaging. However, there is lack of consumer information toward edible packaging. This study evaluated consumer attitude, acceptability, and purchase intent of three types of edible food packaging: muffin liner, cranberry pomace fruit leather wrap, and powdered drink sachet. One hundred consumers who frequently consumed muffins, strawberry fruit leather, and powdered lemonade were selected from metropolitan area of Portland, Oregon to participate in the study. The panelists were presented with the edible films and the food products with the edible packaging, information card highlighting the environmental‐friendly edible package, and were prompted with describing the sensory attributes, purchase intent, and qualities regarding the edible packaging with and without food. Overall, panelists liked the three foods with the edible packaging giving overall liking scores of 7.48, 8.06, and 7.48 for the muffin liners, edible fruit leather wraps, and powdered drink sachets, respectively, based on a 9‐point hedonic scale where 1 = dislike extremely and 9 = like extremely. When asked about hypothetical purchase intent, 64%–68% of panelists positively reacted to purchase intent and would buy all three types of edible packaging products. Based on the positive reaction from panelists, edible packaging maybe a possible solution to reducing single‐use plastic packaging in the food industry. This study can be the catalyst for further investigation of the efficacy of different applications of edible food packaging as well as consumer perceptions of eating their packaging.Practical ApplicationEdible food packaging is an emerging solution for reducing single‐use plastic waste. This study investigated consumer attitude, acceptability, and purchase intent of edible food packaging for three food packaging applications, including edible muffin liner, fruit leather wrap, and powdered drink sachet. This study demonstrated that consumers strongly agree that edible packaging would serve as an environmentally sustainable solution to single‐use plastics, and are willing to spend more to purchase these sustainable alternatives. This study provides new information toward the future development of edible packaging and consumer perceptions of eating their packaging.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Consumer perception and acceptance of edible packaging for various food products

Taylor,

Colonna,

Jung

et al. 2024

Journal of Food Science

View full text Add to dashboard Cite

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“…Recent development in active and smart food packaging focuses on biobased and biodegradable polymers with various additives (nanoparticles, plant extracts and more [ 4 , 5 , 6 , 7 ]). Edible food packaging can be considered a thin layer on the surface of the food product, so that pollution and waste do not occur when eaten with food, usually applied on product by spraying, dipping or wrapping [ 5 ]. Edible electrospun packaging materials are usually made of polysaccharides, proteins, lipids or combinations of them [ 1 , 8 ].…”

Section: Introductionmentioning

confidence: 99%

Electrospun Fibrous Materials with Propolis Extracts for Edible Food Packagings

et al. 2023

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In this study, propolis additives provide antibacterial and antifungal effects that prolong the product’s shelf life. The aim of the study is to obtain homogeneous fiber membranes of polyvinyl alcohol and propolis by the electrospinning method and to evaluate their suitability for food packaging. Three propolis extracts are used in the study—water, ethyl alcohol, and glycerin-based. The membranes’ morphology and fiber diameter distribution, tensile deformation, air permeability, thermogravimetric analysis, differential scanning calorimetry, Fourier-transform infrared spectroscopy, and microbiological tests (Listeria monocytogenes, Salmonella enteritidis, Escherichia coli) were analyzed for electrospun samples. The results of the study show that propolis extracts are incorporated into membranes and the additive provides an antimicrobial effect with the contact surface. The obtained membranes are breathable: gas exchange can be controlled by using a material of appropriate thickness (air permeability coefficient is 0.046 and 0.276 mm/s). The mechanical properties of membranes are affected by moisture, but tensile strength can be improved with thermal post-processing at 100 °C. The propolis-containing fibers’ diameters are from 293 ± 8 to 664 ± 11 nm. Depending on membranes’ demonstrated properties, it can be concluded that the composites have the potential to increase the shelf life of fresh fruits and berries.

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“…Methods including controlled atmosphere storage, low temperature and edible coating are available to extend the shelf life and maintain the quality of post-harvest vegetables. The consumer acceptability of the addible food coating has increased in recent decades and is used widely around the globe [8][9][10][11].…”

Section: Introductionmentioning

confidence: 99%

Influence of Chitosan Coating on Shelf-Life, Biochemical Properties and Nutrient Elements of Carrot (Daucus carota L.) during Postharvest Storage

Zakir

Saha

Rahman

2022

CJAST

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Post-harvest loss of different vegetables in Bangladesh is widespread due to the lack of suitable technologies. A laboratory trial was conducted to assess the effect of chitosan coating on weight loss, shelf-life, biochemical qualities and mineral elements of carrots at postharvest storage. At room temperature (≈23-25ºC), four treatments were selected with different chitosan solutions (0.00%, 0.10%, 0.20% and 0.30%). Matured carrots were collected at 2, 4, 6 and 8 days after postharvest storage (DAPS) for weight loss, while the shelf-life data were measured at 4 and 8 DAPS. On the other hand, carrots were collected at 0 (fresh) and 8 DAPS to determine total sugar, phenolic and mineral contents (Ca, Mg, P, S, Na, and K). Compared to control, the application of 0.30% chitosan coating preserved weight loss by 1.48% at 8 DAPS. The results also showed that applying 0.30% chitosan coating significantly (P ≤ 0.05) extended the shelf-life of carrots up to 35% at 8 DAPS compared to the control. Chitosan coatings also enhanced the loss of total sugars and contents of Mg in carrots during postharvest storage. However, total phenolic contents in carrots decreased significantly (P ≤ 0.05) during postharvest storage, and the application of chitosan was unable to protect them. The study concluded that chitosan coating with 0.30% solution might be used to prevent weight loss, extend shelf-life, and improve some nutritional qualities of carrots viz., Ca, Na, K, P and S.

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Acceptability of Edible Food Packaging in Slovakia: A Case Study on Young Generation

Cited by 6 publications

References 19 publications

Consumer perception and acceptance of edible packaging for various food products

Consumer perception and acceptance of edible packaging for various food products

Electrospun Fibrous Materials with Propolis Extracts for Edible Food Packagings

Influence of Chitosan Coating on Shelf-Life, Biochemical Properties and Nutrient Elements of Carrot (Daucus carota L.) during Postharvest Storage

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