Review on metal packaging: materials, forms, food applications, safety and recyclability

Deshwal, Gaurav Kr; Panjagari, Narender Raju

doi:10.1007/s13197-019-04172-z

Cited by 126 publications

(67 citation statements)

References 45 publications

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“…Steam sterilization techniques were safer in the risk of decompression than those High-Pressure Processing Techniques [39], [40]. The steam sterilization technique still became a good choice to preserve low acid foods, although it needs more studies in the effect of metal in it [41]. However, the use of the Ball Method still becomes a more compromised way to study the sterilization efficacy and could be more developed combined with software [42].…”

Section: Table V Calculation Results Of B and Pt (Minutes)mentioning

confidence: 99%

Estimation of Sterilization Value using General Method and Ball Formula for Beef Rendang in Retort Pouch

Praharasti¹,

Kusumaningrum²,

Nurhikmat³

et al. 2020

Int. J. Adv. Sci. Eng. Inf. Technol.

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The existence of a ready-to-eat meal with a long shelf life is essential, particularly for emergency food and military diet, as well as for alternative food for modern society. Rendang is a well-known Indonesian traditional food which may be packaged in a retort bag by employing a sterilization process. The sterilization value of Rendang is presently still limited. This study aimed to estimate sterilization value or heat sufficiency (F 0) using the General Method and the Ball Formula Method. The estimated value was then compared with the value obtained from the experiment. It was further used to predict process time (P t) to minimize the need for trial optimization on the product. The thermal sterilization process was carried out using a horizontal retort with a pressure of 1.3 bar for 40 minutes. The results showed that the F 0 values predicted were in a close agreement with the observed (experimental) values. F 0 values were 5.88, 5.17, and 5.91 minutes for the General Method, Formula Method, and the observation, respectively. The P t values of Beef Rendang in a retort bag with F 0 values of 4, 5, 8, 10, and 12 minutes were 25, 27, 31, 34, and 36 minutes for retort temperature of 123°C, respectively. Whereas for a retort temperature of 121°C, the P t values were 28, 30, 36, 39, and 42 minutes, respectively. In conclusion, both the General Method and Ball Formula are accurate to estimate the sterilization value of Beef Rendang packaged in Retort Pouch.

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Section: Table V Calculation Results Of B and Pt (Minutes)mentioning

confidence: 99%

Estimation of Sterilization Value using General Method and Ball Formula for Beef Rendang in Retort Pouch

Praharasti¹,

Kusumaningrum²,

Nurhikmat³

et al. 2020

Int. J. Adv. Sci. Eng. Inf. Technol.

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“…Food packaging serves various functions in the food industry. The benefits extend from branding and advertising, barrier protection, protection from external elements, and to some extent, food preservation [ 16 , 39 , 40 , 41 , 42 ]. Generally, food packaging encompasses a lot of processes whereby different food additives are used and blended with polymers to make the resultant material more durable [ 5 , 43 ].…”

Section: Food Contamination Along the Food Production Chainmentioning

confidence: 99%

Chemical Contamination Pathways and the Food Safety Implications along the Various Stages of Food Production: A Review

Lebelo

Malebo

Mochane

et al. 2021

IJERPH

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Historically, chemicals exceeding maximum allowable exposure levels have been disastrous to underdeveloped countries. The global food industry is primarily affected by toxic chemical substances because of natural and anthropogenic factors. Food safety is therefore threatened due to contamination by chemicals throughout the various stages of food production. Persistent Organic Pollutants (POPs) in the form of pesticides and other chemical substances such as Polychlorinated Biphenyls (PCBs) have a widely documented negative impact due to their long-lasting effect on the environment. This present review focuses on the chemical contamination pathways along the various stages of food production until the food reaches the consumer. The contamination of food can stem from various sources such as the agricultural sector and pollution from industrialized regions through the air, water, and soil. Therefore, it is imperative to control the application of chemicals during food packaging, the application of pesticides, and antibiotics in the food industry to prevent undesired residues on foodstuffs. Ultimately, the protection of consumers from food-related chemical toxicity depends on stringent efforts from regulatory authorities both in developed and underdeveloped nations.

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“…0.24 to 1.2 g/m 2 (Table S4 and Table S6, Supporting Information) compared to most films containing aluminum foil of above 10 g/m 2 . 38,39 The effect of coated layer thickness on oxygen barrier performance (Figure 3b) was examined. The LDH NS sample (550 °C-48 h) with a mean aspect ratio of 226 was used as a base LDH platelet sample to prepare coating solution with a total solid content of 5 wt%.…”

Section: Preparation Of Ldh Nanosheet/pva Coated Pet Filmsmentioning

confidence: 99%

Aspect Ratio Control of Layered Double Hydroxide Nanosheets and Their Application for High Oxygen Barrier Coating in Flexible Food Packaging

Buffet

O’Hare

2020

ACS Appl. Mater. Interfaces

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We report a method to rationally control of the aspect ratio of layered double hydroxide for use in a barrier coating for food packaging films. The reconstruction of a Mg2Al-layered double oxide (LDO) in concentrated aqueous glycine solutions produces dispersions of Mg2Al-LDH nanosheets. The nanosheet thickness decreases and diameter increases with increasing reconstruction time from 16 to 96 h. We observe a limiting nanosheet aspect ratio of ca. 336 ± 170. These Mg2Al-LDH nanosheets can be dispersed in PVA to give a water-based dispersion that can be used to coat flexible polymeric films. Oxygen transmission rate (OTR) of a PET film decreases when the thickness of the dried coated layer increases, an OTR of <0.005 mL•m -2 •day -1 is observed for a coating with thickness of 1175 ± 101 nm.

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Review on metal packaging: materials, forms, food applications, safety and recyclability

Cited by 126 publications

References 45 publications

Estimation of Sterilization Value using General Method and Ball Formula for Beef Rendang in Retort Pouch

Estimation of Sterilization Value using General Method and Ball Formula for Beef Rendang in Retort Pouch

Chemical Contamination Pathways and the Food Safety Implications along the Various Stages of Food Production: A Review

Aspect Ratio Control of Layered Double Hydroxide Nanosheets and Their Application for High Oxygen Barrier Coating in Flexible Food Packaging

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