Journal•ISSN: 0894-3214
Packaging Technology and Science
Wiley-Blackwell
About: Packaging Technology and Science is an academic journal published by Wiley-Blackwell. The journal publishes majorly in the area(s): Food packaging & Paperboard. It has an ISSN identifier of 0894-3214. Over the lifetime, 1426 publications have been published receiving 28363 citations. The journal is also known as: Packaging technology & science & Packaging technology and science.
Papers published on a yearly basis
Papers
More filters
TL;DR: A comprehensive review of the different approaches, outlining the principle behind each barrier technology, its performance, its potential and the companies developing and producing the materials, can be found in this paper.
Abstract: The barrier solutions presently available on the market all have their drawbacks, e.g. cost, water-sensitivity, opacity or perceived environmental bad-will. At the same time there is a trend to use more plastic-based packaging materials for different applications, e.g. as replacements for metal and glass containers. This situation has stimulated the industry to provide new, more efficient barrier solutions. The innovations go along five major lines: (a) thin, transparent vacuum-deposited coatings; (b) new barrier polymers as discrete layers; (c) blends of barrier polymers and standard polymers; (d) organic barrier coatings; and (e) nanocomposite materials. This paper provides a comprehensive review of the different approaches, outlining the principle behind each barrier technology, its performance, its potential and the companies developing and producing the materials. Copyright © 2003 John Wiley & Sons, Ltd.
710 citations
TL;DR: In this paper, the potential uses of edible films (e.g. wrapping various products, individual protection of dried fruits, meat and fish, control of internal moisture transfer in pizzas, pies, etc.) which are based on the films properties are discussed.
Abstract: Edible films or coatings have provided an interesting and often essential complementary means for controlling the quality and stability of numerous food products. There are many potential uses of edible films (e.g. wrapping various products, individual protection of dried fruits, meat and fish, control of internal moisture transfer in pizzas, pies, etc.) which are based on the films properties (e.g. organoleptic, mechanical, gas and solute barrier). Polysaccharide (cellulose, starch, dextrin, vegetable and other gums, etc) and protein (gelatin, gluten, casein, etc) based films have suitable mechanical and organoleptic properties, while wax (beeswax, carnauba wax, etc) and lipid or lipid derivative films have enhanced water vapour barrier properties. The film-forming technology, solvent characteristics, plasticizing agents, temperature effects, solvent evaporation rate, coating operation and usage conditions of the film (relative humidity, temperature) can also substantially modify the ultimate properties of the film.
427 citations
TL;DR: In this article, the role of poly(lactide) polymers (PLA) in package sustainability for the food service industry was investigated and compared, and the results showed that PLA is becoming a growing alternative as a green food packaging material.
Abstract: Poly(lactide) (PLA) polymers have garnered increasing attention in the last few years as food packaging materials because they can be obtained from renewable resources; their production consumes quantities of carbon dioxide; they can be recycled and composted; and their physical and mechanical properties can be tailored through polymer architecture. As a consequence, PLA is becoming a growing alternative as a ‘green’ food packaging material. PLA's optical, physical and mechanical properties have been compared to those of polystyrene (PS) and polyethylene terephthalate (PET), although studies comparing and showing the actual performance of PLA, PS and PET plastics containers are scarce. The purpose of this study was to investigate and compare the role of PLA in package sustainability for the food service industry. Two of the commonly used materials to make containers to package fresh food, PET and oriented polystyrene (OPS), were compared with oriented PLA (OPLA) and OPLA with 40% recycled content from the industrial trimming process. The recycled OPLA provides an opportunity for full material utilization and lower costs. This study involved a number of tests to quantify the physical, mechanical, barrier and compatibility properties that would affect the selection criteria for containers to be used for food service applications. Based on the data collected, OPLA, OPLA + 40% regrind, OPS and PET performances were evaluated. Exposure of the four materials to vegetable oil and weak and strong acids show a minimal reduction in the performance of these polymers. At ambient temperature, PET has the highest impact resistance, followed by OPLA, OPS and OPLA + 40% regrind. In terms of barrier properties, PET shows the highest oxygen barrier, followed by OPLA, OPLA 40% recycled content, and OPS. Thus, OPLA and OPLA with 40% recycled content can be used for fresh food applications as well as OPS and PET, and in many situations it performs better than OPS and PET. Copyright © 2005 John Wiley & Sons, Ltd.
250 citations
TL;DR: In this paper, the authors explored the role of packaging in minimizing food waste in the supply chain and found that the economic, social and environmental costs of food waste can be significant.
Abstract: This paper presents the results of Australian research that explored the role of packaging in minimizing food waste in the supply chain. The economic, social and environmental costs of food waste h ...
210 citations
TL;DR: In a recent review as mentioned in this paper, the results suggest that antimicrobial films still face limitations and are perhaps still best viewed as part of a hurdle strategy to provide safe foods, and that even for antimicrobials such as nisin, chitosan or antimicrobial acids with a long history of studying their incorporation into antimicrobial film, the majority of results centred around 2 log10 reductions.
Abstract: A tremendous effort has been made over the last decade to develop and test films with antimicrobial properties to improve food safety and shelf life. This review catalogues and analyses the outcome of these research efforts. The bacteriocin nisin was the antimicrobial most commonly incorporated into films, followed by food-grade acids and salts, chitosan, plant extracts, and the enzymes lysozyme and lactoperoxidase. The methodologies for measuring antimicrobial activity of both edible and inedible films varied considerably among the studies. Results, defined as the difference in the log10 colony-forming unit (CFU) of a test organism exposed to a control film and the log10 CFU of the organism exposed to the antimicrobial film, ranged from 0 to 9 for many of the antimicrobials tested. Even for antimicrobials such as nisin, chitosan or antimicrobial acids with a ‘long’ history of studying their incorporation into antimicrobial films, the majority of results centred around 2 log10 reductions. The results suggest that antimicrobial films still face limitations and are perhaps still best viewed as part of a hurdle strategy to provide safe foods. Copyright © 2007 John Wiley & Sons, Ltd.
207 citations