Food Packaging

Shin, Joongmin; Selke, Susan

doi:10.1002/9781118846315.ch11

Cited by 36 publications

(19 citation statements)

References 20 publications

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“…The moisture loss caused by exfoliation of the internal polymer layers presented in TR and the hydrophilic nature of the EVOH layer in DP were perhaps the main causes for such an increase, as also highlighted for FA values. A similar observation has been made by Shin and Selke [ 46 ], highlighting that EVOH is a readily water-soluble polymer and loses its gas barrier properties under humid conditions, which greatly limits its applications within food packaging. In turn, due to better barrier properties over other packaging materials, PET demonstrated better preservation of AAs since only a 2.1% decrease was observed during 35 days of storage.…”

Section: Resultssupporting

confidence: 79%

Variation in the Fatty Acid and Amino Acid Profiles of Pasteurized Liquid Whole Hen Egg Products Stored in Four Types of Packaging

Kocetkovs

Radenkovs²,

Juhnevica-Radenkova³

et al. 2022

Animals

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This study aimed to determine the ability of high-density polyethylene, polyethylene terephthalate, Tetra Rex® Bio-based packaging, and Doypack (stand-up pouches) packaging to maintain the nutritional quality and safety of liquid whole egg products for 35 days of refrigerated storage. High-grade hen eggs were used for the preparation of liquid whole egg products (LWEPs). The conformity of eggs quality to grade A was supported by the initial screening of the raw materials’ physical–chemical attributes, which remained unchanged during the 25 days of storage. The obtained results indicated that the content of fatty acids in LWEPs was affected by both storage time and packaging material. However, the better preservation of monounsaturated fatty acids was achieved by polyethylene terephthalate, followed by high-density polyethylene packaging. Meanwhile, a statistically significant advantage of polyethylene terephthalate over other packaging materials was also confirmed regarding the maintenance of polyunsaturated fatty acids during 35 days of LWEPs storage. Relative fluctuations in the number of fatty acids in Tetra Rex® Bio-based and Doypack-stored LWEPs revealed their disadvantages manifested by exfoliation of composite layers, which perhaps was the main cause of extensive moisture loss. Overall, due to superior barrier properties, polyethylene terephthalate packaging demonstrated better preservation of amino acids. Only as much as a 2.1% decrease was observed between the initial value and the 35th day of LWEP storage. From a microbiological standpoint, all materials demonstrated the ability to ensure the microbiological safety of products during 35 days of storage, as the maximum allowed limit of 105 CFU g−1 was not exceeded.

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Section: Resultssupporting

confidence: 79%

Variation in the Fatty Acid and Amino Acid Profiles of Pasteurized Liquid Whole Hen Egg Products Stored in Four Types of Packaging

Kocetkovs

Radenkovs²,

Juhnevica-Radenkova³

et al. 2022

Animals

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“…It can be equally defined as a post-processing operation, which although not part of raw materials, is designed to improve or further the values of fresh or processed food products to food industry. Shin and Selke [6], aligned with that above definition by stating that it is a follow-up to the completion of food processing operations for maintaining the benefits of processing efforts, carried out to enable food products travel safely for long distances from their point of origin to the table of consumers at a wholesome condition. They averred that food packaging emanated from the demands of modern or advancement in food system that revolves around ensuring that food products move through distribution channels to the consumer in safe and acceptable quality conditions.…”

Section: Food Packagingmentioning

confidence: 99%

The Place of Packaging System in Advancing Food Preservation for Promoting Food Products’ Market Share

Amarachukwu Uzombah

2023

Food Processing and Packaging Technologies - Recent Advances

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The place of packaging system in advancing food preservation for promoting food products’ market share was studied. It was observed that packaging system is a version of food preservation, used to prepare food products for transportation, distribution, storage, marketing, luring consumers and usage. It makes freshly/processed food products last beyond natural shelf-life while maintaining an acceptable quality, nutritional and sensory characteristics by shielding them from interacting with natural environmental atmosphere. Consumers’ increasing demand for fresh-like/mildly food with valuable quality, nutritional, safety and sensorial properties instigated emergence of novel packaging system having better preservative potentials that guarantee meeting their expectations. By advancing food preservation, packaging elongates products’ marketability and enlivens organizational marketing strategies for increasing products’ sales/their associated market shares. It achieves this through the functions it performs which include; containment, protection/preservation, communication, convenience, tamper indication, and traceability. It is recognized as a salesman, an advertising agent and a sales promoter; and a beacon of relaunching of products to revive/heighten consumers’ interests in the products. It is part of marketing strategies, often used to add values to products and for brand promotion. Packaging system advances food preservation and creates opportunities for products’ sales and the associated gain in market share.

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“…52–54 The working principle is based on the oxidation of scavenging agents that react with oxygen. 36 Oxygen scavengers systems can be based on sachets containing antioxidant, sulfite-based enzymes, iron powder, ascorbic acid, and unsaturated fatty acids. 55–57 Table 2 summarizes the oxygen scavenging systems for food package uses, including experimental and commercial products and their applications.…”

Section: Oxygen Barrier Packagesmentioning

confidence: 99%

“…Diffusion/reaction computational models evaluated active multilayer films with OS capability and accurately simulated the experimental results. 36 The researchers also evaluated replacing one inert PET layers with PE, that is, PET/active layer/PE (ABC) instead of PET/active layer/PET (ABA). They found that the model can analyze the oxygen transfer in more general ABC films configurations.…”

Section: Mathematical Modeling and Simulation Of Oxygen-scavenging Po...mentioning

confidence: 99%

Food packaging and its oxygen transfer models in active multilayer structures: A theoretical review

Batista

Wanzeller

Lim

et al. 2022

Journal of Plastic Film & Sheeting

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Many food products are sensitive to oxygen which can promote rancidity, aerobic microorganism growth, browning, vitamin degradation, flavor loss, and other undesirable reactions. Active packaging concepts have been successfully applied to delay these deteriorative phenomena. In particular, oxygen scavengers help limit O2 ingress into packaging thus extending product shelf-life and thereby reducing food waste. Besides oxygen barrier polymers, other composite materials have been developed to reduce the overall O2 permeability into the package by adding oxygen scavengers or barrier fillers into the packaging structures. Typical thermoplastic food packaging barrier properties are summarized, including commercially available ones, and reported in the patent literature. Furthermore, various mathematical models have been developed to predict the oxygen transport behavior in active packaging to simulate oxygen transport in polymeric and composite materials. Such models are helpful to provide a better understanding of the mass transport fundamentals involved and shorten product development cycle time and cost. This review provides an overview of various oxygen absorber systems used in active food packaging. It also summarizes the mathematical models that simulate oxygen transport and absorption in different polymer films. Finally, these models can be adapted for other polymers and O2 scavengers to simulate O2 transfer on active polymeric materials. Simulation tools help the fundamental understanding of the O2 transport behavior and facilitate to developing novel active packaging systems that extend food shelf-life and enhance their safety.

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Food Packaging

Cited by 36 publications

References 20 publications

Variation in the Fatty Acid and Amino Acid Profiles of Pasteurized Liquid Whole Hen Egg Products Stored in Four Types of Packaging

Variation in the Fatty Acid and Amino Acid Profiles of Pasteurized Liquid Whole Hen Egg Products Stored in Four Types of Packaging

The Place of Packaging System in Advancing Food Preservation for Promoting Food Products’ Market Share

Food packaging and its oxygen transfer models in active multilayer structures: A theoretical review

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