Moisture absorbers for food packaging applications

Gaikwad, Kirtiraj K.; Singh, Suman; Ajji, Abdellah

doi:10.1007/s10311-018-0810-z

Cited by 153 publications

(76 citation statements)

References 93 publications

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“…Active packaging refers to the existence of additives on the surface of a packaging material, attached inside it or incorporated into its structure, which play a role in maintaining the quality and extending the validity term of a product. Smart packaging systems, however, are designed to monitor certain characteristics of either packaged products or the environment in which they are found [73], and to provide information on product quality and consumption safety [74]. They can be sensors (electronic noses, biosensors, or chemical sensors) or indicators (freshness, time-temperature, integrity) [13,75].…”

Section: Citral and Eugenolmentioning

confidence: 99%

The Use of Edible Films Based on Sodium Alginate in Meat Product Packaging: An Eco-Friendly Alternative to Conventional Plastic Materials

2020

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The amount of plastics used globally today exceeds a million tonnes annually, with an alarming annual growth. The final result is that plastic packaging is thrown into the environment, and the problem of waste is increasing every year. A real alternative is the use bio-based polymer packaging materials. Research carried out in the laboratory context and products tested at the industrial level have confirmed the success of replacing plastic-based packaging with new, edible or completely biodegradable foils. Of the polysaccharides used to obtain edible materials, sodium alginate has the ability to form films with certain specific properties: resistance, gloss, flexibility, water solubility, low permeability to O2 and vapors, and tasteless or odorless. Initially used as coatings for perishable or cut fresh fruits and vegetables, these sodium alginate materials can be applied to a wide range of foods, especially in the meat industry. Used to cover meat products, sodium alginate films prevent mass loss and degradation of color and texture. The addition of essential oils prevents microbial contamination with Escherichia coli, Salmonella enterica, Listeria monocytogenes, or Botrytis cinerea. The obtained results promote the substitution of plastic packaging with natural materials based on biopolymers and, implicitly, of sodium alginate, with or without other natural additions. These natural materials have become the packaging of the future.

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Section: Citral and Eugenolmentioning

confidence: 99%

The Use of Edible Films Based on Sodium Alginate in Meat Product Packaging: An Eco-Friendly Alternative to Conventional Plastic Materials

2020

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“…Amidst advances in storage technologies include ethylene, gas composition and cold chain management, the use of sensors and dynamic controlled atmosphere storage facilities, humidity regulation, and use of antimicrobial agents Porat et al, 2018). Lastly, among packaging technologies are modified atmosphere packaging (MAP), modified atmosphere and humidity packaging (MAHP), intelligent packaging (IP) and active packaging (AP) (Gaikwad et al, 2018).…”

Section: Problem Statement and Motivationmentioning

confidence: 99%

“…In the case of food products, the role of packaging goes beyond product protection and advertisement. Food packaging aids in preserving food quality and safety from growers to consumers (Gaikwad et al, 2018). Consumers increasing awareness of the importance of eating healthy and safe, high quality non or minimally processed food has led to improved food packaging systems for fresh produce .…”

Section: Thesis Outlinementioning

confidence: 99%

“…water absorbers). A wide range of moisture absorbers for food application has been recently reviewed by Gaikwad et al (2018) and specifically for fresh produce application in Bovi and Mahajan 2017 Moreover, in order to select suitable strategies to regulate moisture it is essential to quantify how much water is lost by the product through transpiration. In that sense, it is essential to understand the mechanisms involved in the process of water loss (i.e.…”

Section: Modified Atmosphere and Humidity Packagingmentioning

confidence: 99%

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Regulation of Humidity in Fresh Produce Packaging

Bovi

Mahajan

2017

Reference Module in Food Science

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United Nations' (UN) ambitious goal to halve per capita global food waste by 2030, and to the UN Sustainable Development Goal number 2 of zero hunger. This goal aims not only at ending hunger but at ensuring that everyone have access to nutritious, safe and sufficient food all year round (UN, 2015). Fresh produce are known to provide valuable sources of essential nutrients such as vitamins, minerals, antioxidants and complex carbohydrates (Lee et al., 1995). Recklessly, from all food that is being wasted and lost, fresh produce, inter alia roots and tubers, have the highest wastage rates (45 %) of any food product. Almost half of all fresh produce produced are simply wasted (FAO, 2011). Such high wastage rate is due to the fact that fresh produce are unique among food products as they remain metabolically (e.g. respiring) and physically (e.g. transpiring) active and their shelf and storage life are shortened as consequence of these processes (Mahajan et al., 2014; Zagory and Kader, 1988). Therefore, there is a need to understand the physiological aspects of fresh produce in order to provide optimal solutions for extending shelf life and minimize postharvest losses. As illustrated in Figure 1, there are three main paths that can be taken into account to tackle the problem of food loss and waste (Porat et al., 2018). The first is the technological path, which focuses on the development of effective preservation technologies that are capable of inhibiting fresh produce losses (Lee et al., 1995). The second is through consumer behaviour studies, which include consumer awareness campaigns, advertisements and instruction on how to do appropriate Refrigeration no no no no # = Number; Ø = diameter of perforation. * Contained the following message on the packaging film: "to maintain the quality please store in the refrigerator". Based on the background information provided, the research questions for this PhD thesis's were formulated as follows:  Transpiration rate (TR) models have been widely reported in the literature, mainly for unpackaged products with unrestricted air flow. Can these models be applied to predict water loss of packaged products? Theoretical background and literature review 13 2.3 Mechanisms and modelling of water loss in horticultural products In: Reference Module in Food Sciences. Elsevier, pp. 1-5.

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“…Packaging is used to preserve food quality and provide hygiene safety for the consumer (Zhang et al 2014;Wang et al 2019;Gaikwad et al 2019). It helps in the handling, transportation, and storage by protecting food products from physical (crushing, abrasions, and shocks), chemical (ultraviolet radiations), and biological (microorganism) damage (Al-Tayyar et al 2020a;Youssef et al 2019).…”

Section: Introductionmentioning

confidence: 99%

Renewable cellulosic nanocomposites for food packaging to avoid fossil fuel plastic pollution: a review

et al. 2020

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The extensive use of petroleum-based synthetic and non-biodegradable materials for packaging applications has caused severe environmental damage. The rising demand for sustainable packaging materials has encouraged scientists to explore abundant unconventional materials. For instance, cellulose, extracted from lignocellulosic biomass, has gained attention owing to its ecological and biodegradable nature. This article reviews the extraction of cellulose nanoparticles from conventional and non-conventional lignocellulosic biomass, and the preparation of cellulosic nanocomposites for food packaging. Cellulosic nanocomposites exhibit exceptional mechanical, biodegradation, optical and barrier properties, which are attributed to the nanoscale structure and the high specific surface area, of 533 m2 g−1, of cellulose. The mechanical properties of composites improve with the content of cellulose nanoparticles, yet an excessive amount induces agglomeration and, in turn, poor mechanical properties. Addition of cellulose nanoparticles increases tensile properties by about 42%. Barrier properties of the composites are reinforced by cellulose nanoparticles; for instance, the water vapor permeability decreased by 28% in the presence of 5 wt% cellulose nanoparticles. Moreover, 1 wt% addition of filler decreased the oxygen transmission rate by 21%. We also discuss the eco-design process, designing principles and challenges.

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Moisture absorbers for food packaging applications

Cited by 153 publications

References 93 publications

The Use of Edible Films Based on Sodium Alginate in Meat Product Packaging: An Eco-Friendly Alternative to Conventional Plastic Materials

The Use of Edible Films Based on Sodium Alginate in Meat Product Packaging: An Eco-Friendly Alternative to Conventional Plastic Materials

Regulation of Humidity in Fresh Produce Packaging

Renewable cellulosic nanocomposites for food packaging to avoid fossil fuel plastic pollution: a review

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