Science.gov

Sample records for active food packaging

  1. Packaged Food

    NASA Technical Reports Server (NTRS)

    1976-01-01

    After studies found that many elderly persons don't eat adequately because they can't afford to, they have limited mobility, or they just don't bother, Innovated Foods, Inc. and JSC developed shelf-stable foods processed and packaged for home preparation with minimum effort. Various food-processing techniques and delivery systems are under study and freeze dried foods originally used for space flight are being marketed. (See 77N76140)

  2. Current topics in active and intelligent food packaging for preservation of fresh foods.

    PubMed

    Lee, Seung Yuan; Lee, Seung Jae; Choi, Dong Soo; Hur, Sun Jin

    2015-11-01

    The purpose of this review is to provide an overview of current packaging systems, e.g. active packaging and intelligent packaging, for various foods. Active packaging, such as modified atmosphere packaging (MAP), extends the shelf life of fresh produce, provides a high-quality product, reduces economic losses, including those caused by delay of ripening, and improves appearance. However, in active packaging, several variables must be considered, such as temperature control and different gas formulations with different product types and microorganisms. Active packaging refers to the incorporation of additive agents into packaging materials with the purpose of maintaining or extending food product quality and shelf life. Intelligent packaging is emerging as a potential advantage in food processing and is an especially useful tool for tracking product information and monitoring product conditions. Moreover, intelligent packaging facilitates data access and information exchange by altering conditions inside or outside the packaging and product. In spite of these advantages, few of these packaging systems are commercialized because of high cost, strict safety and hygiene regulations or limited consumer acceptance. Therefore more research is needed to develop cheaper, more easily applicable and effective packaging systems for various foods.

  3. Active food packaging evolution: transformation from micro- to nanotechnology.

    PubMed

    Imran, Muhammad; Revol-Junelles, Anne-Marie; Martyn, Agnieszka; Tehrany, Elmira Arab; Jacquot, Muriel; Linder, Michel; Desobry, Stéphane

    2010-10-01

    Predicting which attributes consumers are willing to pay extra for has become straightforward in recent years. The demands for the prime necessity of food of natural quality, elevated safety, minimally processed, ready-to-eat, and longer shelf-life have turned out to be matters of paramount importance. The increased awareness of environmental conservation and the escalating rate of foodborne illnesses have driven the food industry to implement a more innovative solution, i.e. bioactive packaging. Owing to nanotechnology application in eco-favorable coatings and encapsulation systems, the probabilities of enhancing food quality, safety, stability, and efficiency have been augmented. In this review article, the collective results highlight the food nanotechnology potentials with special focus on its application in active packaging, novel nano- and microencapsulation techniques, regulatory issues, and socio-ethical scepticism between nano-technophiles and nano-technophobes. No one has yet indicated the comparison of data concerning food nano- versus micro-technology; therefore noteworthy results of recent investigations are interpreted in the context of bioactive packaging. The next technological revolution in the domain of food science and nutrition would be the 3-BIOS concept enabling a controlled release of active agents through bioactive, biodegradable, and bionanocomposite combined strategy.

  4. Short communication: Effect of active food packaging materials on fluid milk quality and shelf life.

    PubMed

    Wong, Dana E; Goddard, Julie M

    2014-01-01

    Active packaging, in which active agents are embedded into or on the surface of food packaging materials, can enhance the nutritive value, economics, and stability of food, as well as enable in-package processing. In one embodiment of active food packaging, lactase was covalently immobilized onto packaging films for in-package lactose hydrolysis. In prior work, lactase was covalently bound to low-density polyethylene using polyethyleneimine and glutaraldehyde cross-linkers to form the packaging film. Because of the potential contaminants of proteases, lipases, and spoilage organisms in typical enzyme preparations, the goal of the current work was to determine the effect of immobilized-lactase active packaging technology on unanticipated side effects, such as shortened shelf-life and reduced product quality. Results suggested no evidence of lipase or protease activity on the active packaging films, indicating that such active packaging films could enable in-package lactose hydrolysis without adversely affecting product quality in terms of dairy protein or lipid stability. Storage stability studies indicated that lactase did not migrate from the film over a 49-d period, and that dry storage resulted in 13.41% retained activity, whereas wet storage conditions enabled retention of 62.52% activity. Results of a standard plate count indicated that the film modification reagents introduced minor microbial contamination; however, the microbial population remained under the 20,000 cfu/mL limit through the manufacturer's suggested 14-d storage period for all film samples. This suggests that commercially produced immobilized lactase active packaging should use purified cross-linkers and enzymes. Characterization of unanticipated effects of active packaging on food quality reported here is important in demonstrating the commercial potential of such technologies. PMID:24239074

  5. Short communication: Effect of active food packaging materials on fluid milk quality and shelf life.

    PubMed

    Wong, Dana E; Goddard, Julie M

    2014-01-01

    Active packaging, in which active agents are embedded into or on the surface of food packaging materials, can enhance the nutritive value, economics, and stability of food, as well as enable in-package processing. In one embodiment of active food packaging, lactase was covalently immobilized onto packaging films for in-package lactose hydrolysis. In prior work, lactase was covalently bound to low-density polyethylene using polyethyleneimine and glutaraldehyde cross-linkers to form the packaging film. Because of the potential contaminants of proteases, lipases, and spoilage organisms in typical enzyme preparations, the goal of the current work was to determine the effect of immobilized-lactase active packaging technology on unanticipated side effects, such as shortened shelf-life and reduced product quality. Results suggested no evidence of lipase or protease activity on the active packaging films, indicating that such active packaging films could enable in-package lactose hydrolysis without adversely affecting product quality in terms of dairy protein or lipid stability. Storage stability studies indicated that lactase did not migrate from the film over a 49-d period, and that dry storage resulted in 13.41% retained activity, whereas wet storage conditions enabled retention of 62.52% activity. Results of a standard plate count indicated that the film modification reagents introduced minor microbial contamination; however, the microbial population remained under the 20,000 cfu/mL limit through the manufacturer's suggested 14-d storage period for all film samples. This suggests that commercially produced immobilized lactase active packaging should use purified cross-linkers and enzymes. Characterization of unanticipated effects of active packaging on food quality reported here is important in demonstrating the commercial potential of such technologies.

  6. Active bio-based food-packaging: Diffusion and release of active substances through and from cellulose nanofiber coating toward food-packaging design.

    PubMed

    Lavoine, Nathalie; Guillard, Valérie; Desloges, Isabelle; Gontard, Nathalie; Bras, Julien

    2016-09-20

    Cellulose nanofibers (CNFs) were recently investigated for the elaboration of new functional food-packaging materials. Their nanoporous network was especially of interest for controlling the release of active species. Qualitative release studies were conducted, but quantification of the diffusion phenomenon observed when the active species are released from and through CNF coating has not yet been studied. Therefore, this work aims to model CNF-coated paper substrates as controlled release system for food-packaging using release data obtained for two model molecules, namely caffeine and chlorhexidine digluconate. The applied mathematical model - derived from Fickian diffusion - was validated for caffeine only. When the active species chemically interacts with the release device, another model is required as a non-predominantly diffusion-controlled release was observed. From caffeine modeling data, a theoretical active food-packaging material was designed. The use of CNFs as barrier coating was proved to be the ideal material configuration that best meets specifications. PMID:27261728

  7. Active bio-based food-packaging: Diffusion and release of active substances through and from cellulose nanofiber coating toward food-packaging design.

    PubMed

    Lavoine, Nathalie; Guillard, Valérie; Desloges, Isabelle; Gontard, Nathalie; Bras, Julien

    2016-09-20

    Cellulose nanofibers (CNFs) were recently investigated for the elaboration of new functional food-packaging materials. Their nanoporous network was especially of interest for controlling the release of active species. Qualitative release studies were conducted, but quantification of the diffusion phenomenon observed when the active species are released from and through CNF coating has not yet been studied. Therefore, this work aims to model CNF-coated paper substrates as controlled release system for food-packaging using release data obtained for two model molecules, namely caffeine and chlorhexidine digluconate. The applied mathematical model - derived from Fickian diffusion - was validated for caffeine only. When the active species chemically interacts with the release device, another model is required as a non-predominantly diffusion-controlled release was observed. From caffeine modeling data, a theoretical active food-packaging material was designed. The use of CNFs as barrier coating was proved to be the ideal material configuration that best meets specifications.

  8. Trends in Food Packaging.

    ERIC Educational Resources Information Center

    Ott, Dana B.

    1988-01-01

    This article discusses developments in food packaging, processing, and preservation techniques in terms of packaging materials, technologies, consumer benefits, and current and potential food product applications. Covers implications due to consumer life-style changes, cost-effectiveness of packaging materials, and the ecological impact of…

  9. Performance of Nonmigratory Iron Chelating Active Packaging Materials in Viscous Model Food Systems.

    PubMed

    Roman, Maxine J; Decker, Eric A; Goddard, Julie M

    2015-09-01

    Many packaged food products undergo quality deterioration due to iron promoted oxidative reactions. Recently, we have developed a nonmigratory iron chelating active packaging material that represents a novel approach to inhibit oxidation of foods while addressing consumer demands for "cleanˮ labels. A challenge to the field of nonmigratory active packaging is ensuring that surface-immobilized active agents retain activity in a true food system despite diffusional limitations. Yet, the relationship between food viscosity and nonmigratory active packaging activity retention has never been characterized. The objective of this study was to investigate the influence of food viscosity on iron chelation by a nonmigratory iron chelating active packaging material. Methyl cellulose was added to aqueous buffered iron solutions to yield model systems with viscosities ranging from ∼1 to ∼10(5)  mPa·s, representing viscosities ranging from beverage to mayonnaise. Iron chelation was quantified by material-bound iron content using colorimetry and inductively coupled plasma-optical emission spectrometry (ICP-OES).  Maximum iron chelation was reached in solutions up to viscosity ∼10(2)  mPa·s. In more viscous solutions (up to ∼10(4)  mPa·s), there was a significant decrease in iron chelating capacity (P < 0.05). However, materials still retained at least 76% iron chelating capacity. Additionally, the influence of different food hydrocolloids on the performance of nonmigratory iron chelating active packaging was characterized. Methyl cellulose and carrageenan did not compete with the material for specific iron chelation (P > 0.05). Materials retained 32% to 45% chelating capacity when in contact with competitively chelating hydrocolloids guar gum, locust bean gum, and xanthan gum. This work demonstrates the potential application of nonmigratory iron chelating active packaging in liquid and semi-liquid foods to allow for the removal of synthetic chelators, while

  10. Performance of Nonmigratory Iron Chelating Active Packaging Materials in Viscous Model Food Systems.

    PubMed

    Roman, Maxine J; Decker, Eric A; Goddard, Julie M

    2015-09-01

    Many packaged food products undergo quality deterioration due to iron promoted oxidative reactions. Recently, we have developed a nonmigratory iron chelating active packaging material that represents a novel approach to inhibit oxidation of foods while addressing consumer demands for "cleanˮ labels. A challenge to the field of nonmigratory active packaging is ensuring that surface-immobilized active agents retain activity in a true food system despite diffusional limitations. Yet, the relationship between food viscosity and nonmigratory active packaging activity retention has never been characterized. The objective of this study was to investigate the influence of food viscosity on iron chelation by a nonmigratory iron chelating active packaging material. Methyl cellulose was added to aqueous buffered iron solutions to yield model systems with viscosities ranging from ∼1 to ∼10(5)  mPa·s, representing viscosities ranging from beverage to mayonnaise. Iron chelation was quantified by material-bound iron content using colorimetry and inductively coupled plasma-optical emission spectrometry (ICP-OES).  Maximum iron chelation was reached in solutions up to viscosity ∼10(2)  mPa·s. In more viscous solutions (up to ∼10(4)  mPa·s), there was a significant decrease in iron chelating capacity (P < 0.05). However, materials still retained at least 76% iron chelating capacity. Additionally, the influence of different food hydrocolloids on the performance of nonmigratory iron chelating active packaging was characterized. Methyl cellulose and carrageenan did not compete with the material for specific iron chelation (P > 0.05). Materials retained 32% to 45% chelating capacity when in contact with competitively chelating hydrocolloids guar gum, locust bean gum, and xanthan gum. This work demonstrates the potential application of nonmigratory iron chelating active packaging in liquid and semi-liquid foods to allow for the removal of synthetic chelators, while

  11. Trends in the use of natural antioxidants in active food packaging: a review.

    PubMed

    Sanches-Silva, Ana; Costa, Denise; Albuquerque, Tânia G; Buonocore, Giovanna Giuliana; Ramos, Fernando; Castilho, Maria Conceição; Machado, Ana Vera; Costa, Helena S

    2014-01-01

    The demand for natural antioxidant active packaging is increasing due to its unquestionable advantages compared with the addition of antioxidants directly to the food. Therefore, the search for antioxidants perceived as natural, namely those that naturally occur in herbs and spices, is a field attracting great interest. In line with this, in the last few years, natural antioxidants such as α-tocopherol, caffeic acid, catechin, quercetin, carvacrol and plant extracts (e.g. rosemary extract) have been incorporated into food packaging. On the other hand, consumers and the food industry are also interested in active biodegradable/compostable packaging and edible films to reduce environmental impact, minimise food loss and minimise contaminants from industrial production and reutilisation by-products. The present review focuses on the natural antioxidants already applied in active food packaging, and it reviews the methods used to determine the oxidation protection effect of antioxidant active films and the methods used to quantify natural antioxidants in food matrices or food simulants. Lastly consumers' demands and industry trends are also addressed.

  12. Packaging for Food Service

    NASA Technical Reports Server (NTRS)

    Stilwell, E. J.

    1985-01-01

    Most of the key areas of concern in packaging the three principle food forms for the space station were covered. It can be generally concluded that there are no significant voids in packaging materials availability or in current packaging technology. However, it must also be concluded that the process by which packaging decisions are made for the space station feeding program will be very synergistic. Packaging selection will depend heavily on the preparation mechanics, the preferred presentation and the achievable disposal systems. It will be important that packaging be considered as an integral part of each decision as these systems are developed.

  13. Development of an active food packaging system with antioxidant properties based on green tea extract.

    PubMed

    Carrizo, Daniel; Gullo, Giuseppe; Bosetti, Osvaldo; Nerín, Cristina

    2014-01-01

    A formula including green tea extract (GTE) was developed as an active food packaging material. This formula was moulded to obtain an independent component/device with antioxidant properties that could be easily coupled to industrial degassing valves for food packaging in special cases. GTE components (i.e., gallic acid, catechins and caffeine) were identified and quantified by HPLC-UV and UPLC-MS and migration/diffusion studies were carried out. Antioxidant properties of the formula alone and formula-valve were measured with static and dynamic methods. The results showed that the antioxidant capacity (scavenging of free radicals) of the new GTE formula was 40% higher than the non-active system (blank). This antioxidant activity increased in parallel with the GTE concentration. The functional properties of the industrial target valve (e.g., flexibility) were studied for different mixtures of GTE, and good results were found with 17% (w/w) of GTE. This new active formula can be an important addition for active packaging applications in the food packaging industry, with oxidative species-scavenging capacity, thus improving the safety and quality for the consumer and extending the shelf-life of the packaged food.

  14. Detection of seal contamination in heat-sealed food packaging based on active infrared thermography

    NASA Astrophysics Data System (ADS)

    D'huys, Karlien; Saeys, Wouter; De Ketelaere, Bart

    2015-05-01

    In the food industry packaging is often applied to protect the product from the environment, assuring quality and safety throughout shelf life if properly performed. Packaging quality depends on the material used and the closure (seal). The material is selected based on the specific needs of the food product to be wrapped. However, proper closure of the package is often harder to achieve. One problem possibly jeopardizing seal quality is the presence of food particles between the seal. Seal contamination can cause a decreased seal strength and thus an increased packaging failure risk. It can also trigger the formation of microchannels through which air and microorganisms can enter and spoil the enclosed food. Therefore, early detection and removal of seal-contaminated packages from the production chain is essential. In this work, a pulsed-type active thermography method using the heat of the sealing bars as an excitation source was studied for detecting seal contamination. The cooling profile of contaminated seals was recorded. The detection performance of four processing methods (based on a single frame, a fit of the cooling profile, pulsed phase thermography and a matched filter) was compared. High resolution digital images served as a reference to quantify contamination. The lowest detection limit (equivalent diameter of 0.63 mm) and the lowest processing time (0.42 s per sample) were obtained for the method based on a single frame. Presumably, practical limitations in the recording stage prevented the added value of active thermography to be fully reflected in this application.

  15. Production and Characterization of Active Transparent PET Films for Oxygen Sensitive Foods Packaging

    NASA Astrophysics Data System (ADS)

    Rosaria Galdi, Maria; Incarnato, Loredana

    2010-06-01

    The aim of this work is to investigate possible solutions to realize active, transparent PET film suitable for packaging oxygen sensitive foods. At this purpose, monolayer active PET films at different oxygen scavenger concentrations and multilayer active ones were produced by cast extrusion laboratory scale equipments. To assess their activity and to verify the efficacy of such solutions, O2 absorption analyses were carried out in continuous by an innovative oxygen meter.

  16. Food packages for Space Shuttle

    NASA Technical Reports Server (NTRS)

    Fohey, M. F.; Sauer, R. L.; Westover, J. B.; Rockafeller, E. F.

    1978-01-01

    The paper reviews food packaging techniques used in space flight missions and describes the system developed for the Space Shuttle. Attention is directed to bite-size food cubes used in Gemini, Gemini rehydratable food packages, Apollo spoon-bowl rehydratable packages, thermostabilized flex pouch for Apollo, tear-top commercial food cans used in Skylab, polyethylene beverage containers, Skylab rehydratable food package, Space Shuttle food package configuration, duck-bill septum rehydration device, and a drinking/dispensing nozzle for Space Shuttle liquids. Constraints and testing of packaging is considered, a comparison of food package materials is presented, and typical Shuttle foods and beverages are listed.

  17. Preparation and characterization of biodegradable active PLA film for food packaging

    NASA Astrophysics Data System (ADS)

    Di Maio, L.; Scarfato, P.; Avallone, E.; Galdi, M. R.; Incarnato, L.

    2014-05-01

    In this work we report on the preparation and characterization of a biodegradable active PLA film (aPLA), intended for food packaging applications. The film was obtained by cast extrusion blending a commercial PLA matrix with an active system, developed in our laboratory and based on PLA microparticles containing a-tocopherol (aTCP) as natural antioxidant agent. In order to optimize the film composition and processing, the active microparticles were preliminarily characterized with the aim to evaluate their morphology (size and shape), thermal resistance and a-tocopherol content. The aPLA film, produced with a 5wt% of aTCP, was characterized in terms of performance and activity. The experimental results demonstrated that the aPLA film has mechanical, thermal, barrier and optical properties adequate for packaging applications and shows oxygen scavenging activity and prolonged exhaustion lag time, compared to pure PLA films.

  18. Food Packaging Materials

    NASA Technical Reports Server (NTRS)

    1978-01-01

    The photos show a few of the food products packaged in Alure, a metallized plastic material developed and manufactured by St. Regis Paper Company's Flexible Packaging Division, Dallas, Texas. The material incorporates a metallized film originally developed for space applications. Among the suppliers of the film to St. Regis is King-Seeley Thermos Company, Winchester, Ma'ssachusetts. Initially used by NASA as a signal-bouncing reflective coating for the Echo 1 communications satellite, the film was developed by a company later absorbed by King-Seeley. The metallized film was also used as insulating material for components of a number of other spacecraft. St. Regis developed Alure to meet a multiple packaging material need: good eye appeal, product protection for long periods and the ability to be used successfully on a wide variety of food packaging equipment. When the cost of aluminum foil skyrocketed, packagers sought substitute metallized materials but experiments with a number of them uncovered problems; some were too expensive, some did not adequately protect the product, some were difficult for the machinery to handle. Alure offers a solution. St. Regis created Alure by sandwiching the metallized film between layers of plastics. The resulting laminated metallized material has the superior eye appeal of foil but is less expensive and more easily machined. Alure effectively blocks out light, moisture and oxygen and therefore gives the packaged food long shelf life. A major packaging firm conducted its own tests of the material and confirmed the advantages of machinability and shelf life, adding that it runs faster on machines than materials used in the past and it decreases product waste; the net effect is increased productivity.

  19. Retaining Oxidative Stability of Emulsified Foods by Novel Nonmigratory Polyphenol Coated Active Packaging.

    PubMed

    Roman, Maxine J; Decker, Eric A; Goddard, Julie M

    2016-07-13

    Oxidation causes lipid rancidity, discoloration, and nutrient degradation that decrease shelf life of packaged foods. Synthetic additives are effective oxidation inhibitors, but are undesirable to consumers who prefer "clean" label products. The aim of this study was to improve oxidative stability of emulsified foods by a novel nonmigratory polyphenol coated active packaging. Polyphenol coatings were applied to chitosan functionalized polypropylene (PP) by laccase assisted polymerization of catechol and catechin. Polyphenol coated PP exhibited both metal chelating (39.3 ± 2.5 nmol Fe(3+) cm(-2), pH 4.0) and radical scavenging (up to 52.9 ± 1.8 nmol Trolox eq cm(-2)) capacity, resulting in dual antioxidant functionality to inhibit lipid oxidation and lycopene degradation in emulsions. Nonmigratory polyphenol coated PP inhibited ferric iron promoted degradation better than soluble chelators, potentially by partitioning iron from the emulsion droplet interface. This work demonstrates that polyphenol coatings can be designed for advanced material chemistry solutions in active food packaging. PMID:27310107

  20. IFT Scientific Status Summary 2008: Innovative Food Packaging Solutions

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Food and beverage packaging comprises 55-65% of the $110 billion value of packaging in the United States. This review provides a summary of innovative technology developments in food packaging. The expanded role of food and beverage packaging is reviewed. Active and intelligent food packaging, ba...

  1. Antifungal properties of gliadin films incorporating cinnamaldehyde and application in active food packaging of bread and cheese spread foodstuffs.

    PubMed

    Balaguer, Mari Pau; Lopez-Carballo, Gracia; Catala, Ramon; Gavara, Rafael; Hernandez-Munoz, Pilar

    2013-09-16

    Gliadin films incorporating 1.5, 3 and 5% cinnamaldehyde (g/100g protein) were tested against food-spoilage fungi Penicillium expansum and Aspergillus niger in vitro, and were employed in an active food packaging system for sliced bread and cheese spread. Gliadin films incorporating cinnamaldehyde were highly effective against fungal growth. P. expansum and A. niger were completely inhibited after storage in vitro for 10 days in the presence of films incorporating 3% cinnamaldehyde. Indeed 1.5% cinnamaldehyde was sufficient in the case of P. expansum. The amount of cinnamaldehyde retained in films after storage for 45 days at 20 °C and 0% RH was also sufficient in most cases to prevent fungal growth in vitro. Active food packaging with gliadin films incorporating 5% cinnamaldehyde increased the shelf-life of both sliced bread and cheese spread. Mold growth was observed on sliced bread after 27 days of storage at 23 °C with active packaging, whereas in the control bread packaged without the active film fungal growth appeared around the fourth day. In the cheese spread, no fungi were observed after 26 days of storage at 4 °C when the product was packaged with the active film. However, growth of fungi was observed in control packaged cheese after 16 days of storage. This work demonstrates a noteworthy potential of these novel bioplastics incorporating natural antimicrobial compounds as innovative solutions to be used in active food packaging to extend shelf-life of food products. PMID:24029024

  2. Antifungal properties of gliadin films incorporating cinnamaldehyde and application in active food packaging of bread and cheese spread foodstuffs.

    PubMed

    Balaguer, Mari Pau; Lopez-Carballo, Gracia; Catala, Ramon; Gavara, Rafael; Hernandez-Munoz, Pilar

    2013-09-16

    Gliadin films incorporating 1.5, 3 and 5% cinnamaldehyde (g/100g protein) were tested against food-spoilage fungi Penicillium expansum and Aspergillus niger in vitro, and were employed in an active food packaging system for sliced bread and cheese spread. Gliadin films incorporating cinnamaldehyde were highly effective against fungal growth. P. expansum and A. niger were completely inhibited after storage in vitro for 10 days in the presence of films incorporating 3% cinnamaldehyde. Indeed 1.5% cinnamaldehyde was sufficient in the case of P. expansum. The amount of cinnamaldehyde retained in films after storage for 45 days at 20 °C and 0% RH was also sufficient in most cases to prevent fungal growth in vitro. Active food packaging with gliadin films incorporating 5% cinnamaldehyde increased the shelf-life of both sliced bread and cheese spread. Mold growth was observed on sliced bread after 27 days of storage at 23 °C with active packaging, whereas in the control bread packaged without the active film fungal growth appeared around the fourth day. In the cheese spread, no fungi were observed after 26 days of storage at 4 °C when the product was packaged with the active film. However, growth of fungi was observed in control packaged cheese after 16 days of storage. This work demonstrates a noteworthy potential of these novel bioplastics incorporating natural antimicrobial compounds as innovative solutions to be used in active food packaging to extend shelf-life of food products.

  3. Natural biopolimers in organic food packaging

    NASA Astrophysics Data System (ADS)

    Wieczynska, Justyna; Cavoski, Ivana; Chami, Ziad Al; Mondelli, Donato; Di Donato, Paola; Di Terlizzi, Biagio

    2014-05-01

    Concerns on environmental and waste problems caused by use of non-biodegradable and non-renewable based plastic packaging have caused an increase interest in developing biodegradable packaging using renewable natural biopolymers. Recently, different types of biopolymers like starch, cellulose, chitosan, casein, whey protein, collagen, egg white, soybean protein, corn zein, gelatin and wheat gluten have attracted considerable attention as potential food packaging materials. Recyclable or biodegradable packaging material in organic processing standards is preferable where possible but specific principles of packaging are not precisely defined and standards have to be assessed. There is evidence that consumers of organic products have specific expectations not only with respect to quality characteristics of processed food but also in social and environmental aspects of food production. Growing consumer sophistication is leading to a proliferation in food eco-label like carbon footprint. Biopolymers based packaging for organic products can help to create a green industry. Moreover, biopolymers can be appropriate materials for the development of an active surfaces designed to deliver incorporated natural antimicrobials into environment surrounding packaged food. Active packaging is an innovative mode of packaging in which the product and the environment interact to prolong shelf life or enhance safety or sensory properties, while maintaining the quality of the product. The work will discuss the various techniques that have been used for development of an active antimicrobial biodegradable packaging materials focusing on a recent findings in research studies. With the current focus on exploring a new generation of biopolymer-based food packaging materials with possible applications in organic food packaging. Keywords: organic food, active packaging, biopolymers , green technology

  4. Characterization of poly(ε-caprolactone)-based nanocomposites containing hydroxytyrosol for active food packaging.

    PubMed

    Beltrán, Ana; Valente, Artur J M; Jiménez, Alfonso; Garrigós, María Carmen

    2014-03-12

    Antioxidant nanobiocomposites based on poly(ε-caprolactone) (PCL) were prepared by incorporating hydroxytyrosol (HT) and a commercial montmorillonite, Cloisite30B (C30B), at different concentrations. A full structural, thermal, mechanical, and functional characterization of the developed nanobiocomposites was carried out. The presence of the nanoclay and HT increased PCL crystallinity, whereas some decrease in thermal stability was observed. TEM analyses corroborated the good dispersion of C30B into the PCL macromolecular structure as already asserted by XRD tests, because no large aggregates were observed. A reduction in oxygen permeability and an increase in elastic modulus were obtained for films containing the nanoclay. Finally, the presence of the nanoclay produced a decrease in the HT release from films due to some interaction between HT and C30B. Results proved that these nanobiocomposites can be an interesting and environmentally friendly alternative for active food packaging applications with antioxidant performance. PMID:24552402

  5. Smart packaging systems for food applications: a review.

    PubMed

    Biji, K B; Ravishankar, C N; Mohan, C O; Srinivasa Gopal, T K

    2015-10-01

    Changes in consumer preference for safe food have led to innovations in packaging technologies. This article reviews about different smart packaging systems and their applications in food packaging, packaging research with latest innovations. Active and intelligent packing are such packaging technologies which offer to deliver safer and quality products. Active packaging refers to the incorporation of additives into the package with the aim of maintaining or extending the product quality and shelf life. The intelligent systems are those that monitor the condition of packaged food to give information regarding the quality of the packaged food during transportation and storage. These technologies are designed to the increasing demand for safer foods with better shelf life. The market for active and intelligent packaging systems is expected to have a promising future by their integration into packaging materials or systems. PMID:26396360

  6. Antimicrobial food packaging: potential and pitfalls

    PubMed Central

    Malhotra, Bhanu; Keshwani, Anu; Kharkwal, Harsha

    2015-01-01

    Nowadays food preservation, quality maintenance, and safety are major growing concerns of the food industry. It is evident that over time consumers’ demand for natural and safe food products with stringent regulations to prevent food-borne infectious diseases. Antimicrobial packaging which is thought to be a subset of active packaging and controlled release packaging is one such promising technology which effectively impregnates the antimicrobial into the food packaging film material and subsequently delivers it over the stipulated period of time to kill the pathogenic microorganisms affecting food products thereby increasing the shelf life to severe folds. This paper presents a picture of the recent research on antimicrobial agents that are aimed at enhancing and improving food quality and safety by reduction of pathogen growth and extension of shelf life, in a form of a comprehensive review. Examination of the available antimicrobial packaging technologies is also presented along with their significant impact on food safety. This article entails various antimicrobial agents for commercial applications, as well as the difference between the use of antimicrobials under laboratory scale and real time applications. Development of resistance amongst microorganisms is considered as a future implication of antimicrobials with an aim to come up with actual efficacies in extension of shelf life as well as reduction in bacterial growth through the upcoming and promising use of antimicrobials in food packaging for the forthcoming research down the line. PMID:26136740

  7. Evaluation of antimicrobial activity of silver nanoparticles for carboxymethylcellulose film applications in food packaging.

    PubMed

    Siqueira, Maria C; Coelho, Gustavo F; de Moura, Márcia R; Bresolin, Joana D; Hubinger, Silviane Z; Marconcini, José M; Mattoso, Luiz H C

    2014-07-01

    In this study, silver nanoparticles were prepared and incorporated into carboxymethylcellulose films to evaluate the antimicrobial activity for food packaging applications. The techniques carried out for material characterization were: infrared spectroscopy and thermal analysis for the silver nanoparticles and films, as well as particle size distribution for the nanoparticles and water vapor permeability for the films. The antimicrobial activity of silver nanoparticles prepared by casting method was investigated. The minimum inhibitory concentration (MIC) value of the silver nanoparticles to test Gram-positive (Enterococcus faecalis) and Gram-negative (Escherichia coli) microorganisms was carried out by the serial dilution technique, tested in triplicate to confirm the concentration used. The results were developed using the Mcfarland scale which indicates that the presence or absence of turbidity tube demonstrates the inhibition of bacteria in relation to the substance inoculated. It was found that the silver nanoparticles inhibited the growth of the tested microorganisms. The carboxymethylcellulose film embedded with silver nanoparticles showed the best antimicrobial effect against Gram-positive (E. faecalis) and Gram-negative (E. coli) bacteria (0.1 microg cm(-3)).

  8. Review: nanocomposites in food packaging.

    PubMed

    Arora, Amit; Padua, G W

    2010-01-01

    The development of nanocomposites is a new strategy to improve physical properties of polymers, including mechanical strength, thermal stability, and gas barrier properties. The most promising nanoscale size fillers are montmorillonite and kaolinite clays. Graphite nanoplates are currently under study. In food packaging, a major emphasis is on the development of high barrier properties against the migration of oxygen, carbon dioxide, flavor compounds, and water vapor. Decreasing water vapor permeability is a critical issue in the development of biopolymers as sustainable packaging materials. The nanoscale plate morphology of clays and other fillers promotes the development of gas barrier properties. Several examples are cited. Challenges remain in increasing the compatibility between clays and polymers and reaching complete dispersion of nanoplates. Nanocomposites may advance the utilization of biopolymers in food packaging. PMID:20492194

  9. In vitro toxicological evaluation of essential oils and their main compounds used in active food packaging: A review.

    PubMed

    Llana-Ruiz-Cabello, Maria; Pichardo, Silvia; Maisanaba, Sara; Puerto, Maria; Prieto, Ana I; Gutiérrez-Praena, Daniel; Jos, Angeles; Cameán, Ana M

    2015-07-01

    Essential oils (EOs) and their main constituent compounds have been extensively investigated due to their application in the food industry for improving the shelf life of perishable products. Although they are still not available for use in food packaging in the market in Europe, considerable research in this field has been carried out recently. The safety of these EOs should be guaranteed before being commercialized. The aim of this work was to review the scientific publications, with a primary focus on the last 10 years, with respect to different in vitro toxicological aspects, mainly focussed on mutagenicity/genotoxicity. In general, fewer genotoxic studies have been reported on EOs in comparison to their main components, and most of them did not show mutagenic activity. However, more studies are needed in this field since the guidelines of the European Food Safety Authority have not always been followed accurately. The mutagenic/genotoxic activities of these substances have been related to metabolic activation. Therefore, in vivo tests are required to confirm the absence of genotoxic effects. Considering the great variability of the EOs and their main compounds, a case-by-case evaluation is needed to assure their safe use in food packaging.

  10. Active packaging with antifungal activities.

    PubMed

    Nguyen Van Long, N; Joly, Catherine; Dantigny, Philippe

    2016-03-01

    There have been many reviews concerned with antimicrobial food packaging, and with the use of antifungal compounds, but none provided an exhaustive picture of the applications of active packaging to control fungal spoilage. Very recently, many studies have been done in these fields, therefore it is timely to review this topic. This article examines the effects of essential oils, preservatives, natural products, chemical fungicides, nanoparticles coated to different films, and chitosan in vitro on the growth of moulds, but also in vivo on the mould free shelf-life of bread, cheese, and fresh fruits and vegetables. A short section is also dedicated to yeasts. All the applications are described from a microbiological point of view, and these were sorted depending on the name of the species. Methods and results obtained are discussed. Essential oils and preservatives were ranked by increased efficacy on mould growth. For all the tested molecules, Penicillium species were shown more sensitive than Aspergillus species. However, comparison between the results was difficult because it appeared that the efficiency of active packaging depended greatly on the environmental factors of food such as water activity, pH, temperature, NaCl concentration, the nature, the size, and the mode of application of the films, in addition to the fact that the amount of released antifungal compounds was not constant with time.

  11. Active packaging with antifungal activities.

    PubMed

    Nguyen Van Long, N; Joly, Catherine; Dantigny, Philippe

    2016-03-01

    There have been many reviews concerned with antimicrobial food packaging, and with the use of antifungal compounds, but none provided an exhaustive picture of the applications of active packaging to control fungal spoilage. Very recently, many studies have been done in these fields, therefore it is timely to review this topic. This article examines the effects of essential oils, preservatives, natural products, chemical fungicides, nanoparticles coated to different films, and chitosan in vitro on the growth of moulds, but also in vivo on the mould free shelf-life of bread, cheese, and fresh fruits and vegetables. A short section is also dedicated to yeasts. All the applications are described from a microbiological point of view, and these were sorted depending on the name of the species. Methods and results obtained are discussed. Essential oils and preservatives were ranked by increased efficacy on mould growth. For all the tested molecules, Penicillium species were shown more sensitive than Aspergillus species. However, comparison between the results was difficult because it appeared that the efficiency of active packaging depended greatly on the environmental factors of food such as water activity, pH, temperature, NaCl concentration, the nature, the size, and the mode of application of the films, in addition to the fact that the amount of released antifungal compounds was not constant with time. PMID:26803804

  12. Sensory impacts of food-packaging interactions.

    PubMed

    Duncan, Susan E; Webster, Janet B

    2009-01-01

    Sensory changes in food products result from intentional or unintentional interactions with packaging materials and from failure of materials to protect product integrity or quality. Resolving sensory issues related to plastic food packaging involves knowledge provided by sensory scientists, materials scientists, packaging manufacturers, food processors, and consumers. Effective communication among scientists and engineers from different disciplines and industries can help scientists understand package-product interactions. Very limited published literature describes sensory perceptions associated with food-package interactions. This article discusses sensory impacts, with emphasis on oxidation reactions, associated with the interaction of food and materials, including taints, scalping, changes in food quality as a function of packaging, and examples of material innovations for smart packaging that can improve sensory quality of foods and beverages. Sensory evaluation is an important tool for improved package selection and development of new materials. PMID:19389606

  13. Recycled plastics for food packaging

    SciTech Connect

    Thorsheim, H.R.; Armstrong, D.J.

    1993-08-01

    There is a strong movement in this country to decrease the amount of waste produced and to use resources more efficiently. The Food and Drug Administration (FDA) is interested in helping to resolve the solid waste problem. The FDA supports recycling and the broader societal goal of diverting material from the solid waste stream, when it is consistent with the statutory responsibilities to protect the public health. The National Environmental Policy Act of 1969 (NEPA) mandates that the FDA review the impact of new food-packaging materials on the environment. Currently, no regulations have been issued for the use of recycled polymers in contact with food. Plastics are permeable, and the possibility that a contaminant such as a pesticide or motor oil might be absorbed by a plastic container and remain in the resin after recycling is very real. The paper discusses FDA policy and research to ensure that recycled plastics are safe for food-contact use.

  14. Electrophysiological and behavioral activity of (E)-2-hexenal in the granary weevil and its application in food packaging.

    PubMed

    Germinara, G S; Conte, A; De Cristofaro, A; Lecce, L; Di Palma, A; Rotundo, G; Del Nobile, M A

    2012-02-01

    The purpose of this work was to develop a biodegradable carrier material to control insect pests in cereal products. To this aim, (E)-2-hexenal was used, being a natural compound with antimicrobial activity that is also commonly adopted as a flavoring agent. Three coating layers of polycaprolactone (PCL) were spread onto the internal side of a paperboard carton, the first being the active coating containing (E)-2-hexenal. The antennal sensitivity of Sitophilus granarius to a broad range of doses of (E)-2-hexenal was first demonstrated. Next, the ability of different concentrations of this compound to disrupt the orientation of adult S. granarius beetles to odors of intact wheat kernels was established in a two-choice pitfall bioassay. In addition, invasion tests were carried out over an 8-week period to highlight the effects of the biobased repellent packaging and their potential persistence. The results demonstrated that during the entire monitoring period, the percentage of S. granarius adults found in cartons coated with (E)-2-hexenal-loaded multilayer PCL was about 10 % of the total number of insects used in the bioassay, very low compared with the respective control samples, thus assessing both the effectiveness and persistence of the repellent system developed. Although the infestation level of treated packages was reduced relative to the infestation levels in the controls, any infestation of food packages is unacceptable to consumers, so further tests are required to determine whether infestation can be completely prevented using (E)-2-hexenal.

  15. Genotoxicity assessment of propyl thiosulfinate oxide, an organosulfur compound from Allium extract, intended to food active packaging.

    PubMed

    Mellado-García, P; Maisanaba, S; Puerto, M; Llana-Ruiz-Cabello, M; Prieto, A I; Marcos, R; Pichardo, S; Cameán, A M

    2015-12-01

    Essential oils from onion (Allium cepa L.), garlic (Allium sativum L.), and their main components, such as propyl thiosulfinate oxide (PTSO) are being intended for active packaging with the purpose of maintaining and extending food product quality and shelf life. The present work aims to assess for the first time the potential mutagenicity/genotoxicity of PTSO (0-50 µM) using the following battery of genotoxicity tests: (1) the bacterial reverse-mutation assay in Salmonella typhimurium (Ames test, OECD 471); (2) the micronucleus test (OECD 487) (MN) and (3) the mouse lymphoma thymidine-kinase assay (OECD 476) (MLA) on L5178YTk(+/-), cells; and (4) the comet assay (with and without Endo III and FPG enzymes) on Caco-2 cells. The results revealed that PTSO was not mutagenic in the Ames test, however it was mutagenic in the MLA assay after 24 h of treatment (2.5-20 µM). The parent compound did not induce MN on mammalian cells; however, its metabolites (in the presence S9) produced positive results (from 15 µM). Data from the comet assay indicated that PTSO did not induce DNA breaks or oxidative DNA damage. Further in vivo genotoxicity tests are needed to confirm its safety before it is used as active additive in food packaging.

  16. Genotoxicity assessment of propyl thiosulfinate oxide, an organosulfur compound from Allium extract, intended to food active packaging.

    PubMed

    Mellado-García, P; Maisanaba, S; Puerto, M; Llana-Ruiz-Cabello, M; Prieto, A I; Marcos, R; Pichardo, S; Cameán, A M

    2015-12-01

    Essential oils from onion (Allium cepa L.), garlic (Allium sativum L.), and their main components, such as propyl thiosulfinate oxide (PTSO) are being intended for active packaging with the purpose of maintaining and extending food product quality and shelf life. The present work aims to assess for the first time the potential mutagenicity/genotoxicity of PTSO (0-50 µM) using the following battery of genotoxicity tests: (1) the bacterial reverse-mutation assay in Salmonella typhimurium (Ames test, OECD 471); (2) the micronucleus test (OECD 487) (MN) and (3) the mouse lymphoma thymidine-kinase assay (OECD 476) (MLA) on L5178YTk(+/-), cells; and (4) the comet assay (with and without Endo III and FPG enzymes) on Caco-2 cells. The results revealed that PTSO was not mutagenic in the Ames test, however it was mutagenic in the MLA assay after 24 h of treatment (2.5-20 µM). The parent compound did not induce MN on mammalian cells; however, its metabolites (in the presence S9) produced positive results (from 15 µM). Data from the comet assay indicated that PTSO did not induce DNA breaks or oxidative DNA damage. Further in vivo genotoxicity tests are needed to confirm its safety before it is used as active additive in food packaging. PMID:26607106

  17. Polymer Composites for Intelligent Food Packaging

    NASA Astrophysics Data System (ADS)

    He, Jiating; Yap, Ray Chin Chong; Wong, Siew Yee; Li, Xu

    2015-09-01

    Over the last 50 years, remarkable improvements in mechanical and barrier properties of polymer composites have been realized. Their improved properties have been widely studied and employed for food packaging to keep food fresh, clean and suitable for consumption over sufficiently long storage period. In this paper, the current progress of science and technology development of polymer composites for intelligent food packaging will be highlighted. Future directions and perspectives for exploring polymer composites for intelligent food packaging to reveal freshness and quality of food packaged will also be put forward.

  18. Efficacy of Cinnamaldehyde Against Enteric Viruses and Its Activity After Incorporation Into Biodegradable Multilayer Systems of Interest in Food Packaging.

    PubMed

    Fabra, M J; Castro-Mayorga, J L; Randazzo, W; Lagarón, J M; López-Rubio, A; Aznar, R; Sánchez, G

    2016-06-01

    Cinnamaldehyde (CNMA), an organic compound that gives cinnamon its flavor and odor, was investigated for its virucidal activity on norovirus surrogates, murine norovirus (MNV) and feline calicivirus (FCV), and hepatitis A virus (HAV). Initially, different concentrations of CNMA (0.1, 0.5 and 1 %) were individually mixed with each virus at titers of ca. 6-7 log10 TCID50/ml and incubated 2 h at 4 and 37 °C. CNMA was effective in reducing the titers of norovirus surrogates in a dose-dependent manner after 2 h at 37 °C, while HAV titers were reduced by 1 log10 after treatment with 1 % of CNMA. When incubation time was extended, HAV titers were reduced by 3.4 and 2.7 log10 after overnight incubation at 37 °C with 1 and 0.5 % of CNMA, respectively. Moreover, this paper analyzed, for the first time, the antiviral activity of adding an active electrospun interlayer based on zein and CNMA to a polyhydroxybutyrate packaging material (PHB) in a multilayer form. Biodegradable multilayer systems prepared with 2.60 mg/cm(2) (~9.7 %) of CNMA completely inactivated FCV according to ISO 22196:2011, while MNV titers were reduced by 2.75 log10. When the developed multilayer films were evaluated after one month of preparation or at 25 °C, the antiviral activity was reduced as compared to freshly prepared multilayer films evaluated at 37 °C. The results show the excellent potential of this system for food contact applications as well as for active packaging technologies in order to maintain or extend food quality and safety.

  19. Efficacy of Cinnamaldehyde Against Enteric Viruses and Its Activity After Incorporation Into Biodegradable Multilayer Systems of Interest in Food Packaging.

    PubMed

    Fabra, M J; Castro-Mayorga, J L; Randazzo, W; Lagarón, J M; López-Rubio, A; Aznar, R; Sánchez, G

    2016-06-01

    Cinnamaldehyde (CNMA), an organic compound that gives cinnamon its flavor and odor, was investigated for its virucidal activity on norovirus surrogates, murine norovirus (MNV) and feline calicivirus (FCV), and hepatitis A virus (HAV). Initially, different concentrations of CNMA (0.1, 0.5 and 1 %) were individually mixed with each virus at titers of ca. 6-7 log10 TCID50/ml and incubated 2 h at 4 and 37 °C. CNMA was effective in reducing the titers of norovirus surrogates in a dose-dependent manner after 2 h at 37 °C, while HAV titers were reduced by 1 log10 after treatment with 1 % of CNMA. When incubation time was extended, HAV titers were reduced by 3.4 and 2.7 log10 after overnight incubation at 37 °C with 1 and 0.5 % of CNMA, respectively. Moreover, this paper analyzed, for the first time, the antiviral activity of adding an active electrospun interlayer based on zein and CNMA to a polyhydroxybutyrate packaging material (PHB) in a multilayer form. Biodegradable multilayer systems prepared with 2.60 mg/cm(2) (~9.7 %) of CNMA completely inactivated FCV according to ISO 22196:2011, while MNV titers were reduced by 2.75 log10. When the developed multilayer films were evaluated after one month of preparation or at 25 °C, the antiviral activity was reduced as compared to freshly prepared multilayer films evaluated at 37 °C. The results show the excellent potential of this system for food contact applications as well as for active packaging technologies in order to maintain or extend food quality and safety. PMID:27008344

  20. Development of wheat gluten/nanocellulose/titanium dioxide nanocomposites for active food packaging.

    PubMed

    El-Wakil, Nahla A; Hassan, Enas A; Abou-Zeid, Ragab E; Dufresne, Alain

    2015-06-25

    Bionanocomposites were developed by casting/evaporation of wheat gluten (WG), cellulose nanocrystals (CNC), and TiO2 nanoparticles. The effect of addition of different percentages of CNC, and TiO2 on tensile strength (TS), Young's modulus and water sensitivity was studied. A significant improvement in the studied properties is observed when 7.5% CNC and 0.6% TiO2 is added to WG. WG/CNC 7.5%/0.6% TiO2 blend suspension was chosen to coat commercial packaging unbleached kraft paper sheets via 1, 2 and 3 coating layers. A significant enhancement of 56% and 53% in breaking length and burst index, respectively, was achieved for 3 layers coated paper. The antimicrobial activity of the coated papers, against Saccharomyces cervisiae, Gram-negative bacteria Escherichia coli and Gram-positive bacteria Staphylococcus aureus, was investigated and expressed in terms of reduction % of surviving number (CFU) of the tested organisms. More than 98.5% reduction in CFU was observed against the organisms compared to TiO2-free coated paper. PMID:25839828

  1. Nutrition. Learning Activity Package.

    ERIC Educational Resources Information Center

    Lee, Carolyn

    This learning activity package on nutrition is one of a series of 12 titles developed for use in health occupations education programs. Materials in the package include objectives, a list of materials needed, a list of definitions, information sheets, reviews (self evaluations) of portions of the content, and answers to reviews. These topics are…

  2. Grooming. Learning Activity Package.

    ERIC Educational Resources Information Center

    Stark, Pamela

    This learning activity package on grooming for health workers is one of a series of 12 titles developed for use in health occupations education programs. Materials in the package include objectives, a list of materials needed, information sheets, reviews (self evaluations) of portions of the content, and answers to reviews. These topics are…

  3. Impregnation of cinnamaldehyde into cassava starch biocomposite films using supercritical fluid technology for the development of food active packaging.

    PubMed

    de Souza, Ana Cristina; Dias, Ana M A; Sousa, Hermínio C; Tadini, Carmen C

    2014-02-15

    In this work, supercritical solvent impregnation (SSI) has been tested for the incorporation of natural compounds into biocomposite materials for food packaging. Cinnamaldehyde, with proved antimicrobial activity against fungi commonly found in bread products, was successfully impregnated on biocomposite cassava starch based materials using supercritical carbon dioxide as solvent. Different process experimental conditions were tested (pressure, impregnation time and depressurization rate) at a fixed temperature (35 °C) in order to study their influence on the amount of impregnated cinnamaldehyde as well as on the morphology of the films. Results showed that all conditions permitted to impregnate antimicrobial active amounts superior to those previously obtained using conventional incorporation methods. Moreover, a significant decrease of the equilibrium water vapor sorption capacity and water vapor permeability of the films was observed after SSI processing which is a clear advantage of the process, considering the envisaged applications. PMID:24507353

  4. Modified hydrotalcite-like compounds as active fillers of biodegradable polymers for drug release and food packaging applications.

    PubMed

    Costantino, Umberto; Nocchetti, Morena; Tammaro, Loredana; Vittoria, Vittoria

    2012-11-01

    This review treats the recent patents and related literature, mainly from the Authors laboratories, on biomedical and food packaging applications of nano-composites constituted of biodegradable polymers filled with micro or nano crystals of organically modified Layered Double Hydroxides of Hydrotalcite type. After a brief outline of the chemical and structural aspects of Hydrotalcite-like compounds (HTlc) and of their manipulation via intercalation of functional molecular anions to obtain materials for numerous, sometime unexpected applications, the review approaches the theme in three separated parts. Part 1 deals with the synthetic method used to prepare the pristine Mg-Al and Zn-Al HTlc and with the procedures of their functionalization with anti-inflammatory (diclofenac), antibacterial (chloramphenicol hemisuccinate), antifibrinolytic (tranexamic acid) drugs and with benzoates with antimicrobial activity. Procedures used to form (nano) composites of polycaprolactone, used as an example of biodegradable polymer, and functionalized HTlc are also reported. Part 2 discusses a patent and related papers on the preparation and biomedical use of a controlled delivery system of the above mentioned pharmacologically active substances. After an introduction dealing with the recent progress in the field of local drug delivery systems, the chemical and structural aspects of the patented system constituted of a biodegradable polymer and HTlc loaded with the active substances will be presented together with an extensive discussion of the drug release in physiological medium. Part 3 deals with a recent patent and related papers on chemical, structural and release property of antimicrobial species of polymeric films containing antimicrobial loaded HTlc able to act as active packaging for food products prolonging their shelf life.

  5. Poly(lactic) acid fibers loaded with mesoporous silica for potential applications in the active food packaging

    NASA Astrophysics Data System (ADS)

    Cacciotti, Ilaria; Nanni, Francesca

    2016-06-01

    Multifunctional fibrous systems based on poly(lactic) acid (PLA), mesoporous silica (SiO2) and ascorbic acid (AA) were produced by means of electrospinning technique, for potential applications in the active food packaging sector, as platform for the controlled release of antioxidant and/or antimicrobial agents with the additional filtering function. The ascorbic acid was physisorbed on the surface of mesoporous silica in order to stabilize it and to extend its antioxidant action. The influence of mesoporous silica and ascorbic acid on the microstructural and mechanical properties was investigated, revealing a revelant mechanical reinforcement in the case of fibers loaded only with SiO2 and a decrement in the case of SiO2 with physisorbed ascorbic acid, due to the worse interface between the fillers and the polymeric matrix.

  6. Void-Free Lid for Food Packaging

    NASA Technical Reports Server (NTRS)

    Watson, C. D.; Farris, W. P.

    1986-01-01

    Flexible cover eliminates air pockets in sealed container. Universal food-package lid formed from flexible plastic. Partially folded, lid unfolded by depressing center portion. Height of flat portion of lid above flange thereby reduced. Pressure of food against central oval depression pops it out, forming dome that provides finger grip for mixing contents with water or opening lid. Therefore food stays fresh, allows compact stacking of partially filled containers, and resists crushing. Originally developed for packaging dehydrated food for use in human consumption on Space Shuttle missions. Other uses include home canning and commercial food packaging.

  7. Development of polyvinyl alcohol and apple pomace bio-composite film with antioxidant properties for active food packaging application.

    PubMed

    Gaikwad, Kirtiraj K; Lee, Jin Yong; Lee, Youn Suk

    2016-03-01

    Active antioxidant food packaging films were developed by incorporation of apple pomace (AP) with 1, 5, 10, and 30 % (w/w) into polyvinyl alcohol (PVA) matrix. A complete thermal, structural, mechanical and functional characterization was carried out. The findings of this study showed that the incorporation of AP into PVA films enhanced the total phenolic content and antioxidant properties. As regards the physical properties, higher AP content incorporated into PVA films revealed significantly lower tensile strength, elongation at break and increase in thickness. PVA-AP films exhibited lower transparency value compared to control film. The thermal stability of PVA-AP films was improved and grew with the increasing concentration of AP. FTIR spectra indicated that protein-polyphenol interactions were involved in the PVA-AP films. Rough surface and compact-structure were observed in PVA-AP films. The storage study of soybean oil at 60 °C in PVA-AP pouch showed the antioxidant activity and the effectiveness for delaying its lipid oxidation. PMID:27570286

  8. Development of polyvinyl alcohol and apple pomace bio-composite film with antioxidant properties for active food packaging application.

    PubMed

    Gaikwad, Kirtiraj K; Lee, Jin Yong; Lee, Youn Suk

    2016-03-01

    Active antioxidant food packaging films were developed by incorporation of apple pomace (AP) with 1, 5, 10, and 30 % (w/w) into polyvinyl alcohol (PVA) matrix. A complete thermal, structural, mechanical and functional characterization was carried out. The findings of this study showed that the incorporation of AP into PVA films enhanced the total phenolic content and antioxidant properties. As regards the physical properties, higher AP content incorporated into PVA films revealed significantly lower tensile strength, elongation at break and increase in thickness. PVA-AP films exhibited lower transparency value compared to control film. The thermal stability of PVA-AP films was improved and grew with the increasing concentration of AP. FTIR spectra indicated that protein-polyphenol interactions were involved in the PVA-AP films. Rough surface and compact-structure were observed in PVA-AP films. The storage study of soybean oil at 60 °C in PVA-AP pouch showed the antioxidant activity and the effectiveness for delaying its lipid oxidation.

  9. Effectiveness of antimicrobial food packaging materials.

    PubMed

    Cooksey, K

    2005-10-01

    Antimicrobial additives have been used successfully for many years as direct food additives. The literature provides evidence that some of these additives may be effective as indirect food additives incorporated into food packaging materials. Antimicrobial food packaging is directed toward the reduction of surface contamination of processed, prepared foods such as sliced meats and Frankfurter sausages (hot dogs). The use of such packaging materials is not meant to be a substitute for good sanitation practices, but it should enhance the safety of food as an additional hurdle for the growth of pathogenic and/or spoilage microorganisms. Studies have focused on establishing methods for coating low-density polyethylene film or barrier films with methyl cellulose as a carrier for nisin. These films have significantly reduced the presence of Listeria monocytogenes in solutions and in vacuum packaged hot dogs. Other research has focused on the use of chitosan to inhibit L. monocytogenes and chlorine dioxide sachets for the reduction of Salmonella on modified atmosphere-packaged fresh chicken breasts. Overall, antimicrobial packaging shows promise as an effective method for the inhibition of certain bacteria in foods, but barriers to their commercial implementation continue to exist. PMID:16227182

  10. Applications of Nanomaterials in Food Packaging.

    PubMed

    Bumbudsanpharoke, Nattinee; Choi, Jungwook; Ko, Seonghyuk

    2015-09-01

    Nanomaterials have drawn great interest in recent years due to their extraordinary properties that make them advantageous in food packaging applications. Specifically, nanoparticles can impart significant barrier properties, as well as mechanical, optical, catalytic, and antimicrobial properties into packaging. Silver nanoparticles (AgNPs) and nanoclay account for the majority of the nano-enabled food packaging on the market, while others, such as nano-zinc oxide (ZnO) and titanium, share less of the current market. In current food packaging, these nanomaterials are primarily used to impart antimicrobial function and to improve barrier properties, thereby extending the shelf life and freshness of packaged food. On the other hand, there is growing concern about the migration of nanomaterials from food contact materials to foodstuffs and its associated potential risks. Indeed, insufficient data about environmental and human safety assessments of migration and exposure of nanomaterials are hindering their market growth. To overcome this barrier, the public believes that legislation from government agencies is critical. This review provides an overview of the characteristics and functions of major nanomaterials that are commonly applied to food packaging, including available and near- future products. Migration research, safety issues, and public concerns are also discussed. PMID:26716190

  11. Fluorinated alkyl substances and technical mixtures used in food paper-packaging exhibit endocrine-related activity in vitro.

    PubMed

    Rosenmai, A K; Taxvig, C; Svingen, T; Trier, X; van Vugt-Lussenburg, B M A; Pedersen, M; Lesné, L; Jégou, B; Vinggaard, A M

    2016-07-01

    Migration of chemicals from packaging materials to foods may lead to human exposure. Polyfluoroalkyl substances (PFAS) can be used in technical mixtures (TMs) for use in food packaging of paper and board, and PFAS have been detected in human serum and umbilical cord blood. The specific structures of the PFAS in TMs are often unknown, but polyfluorinated alkyl phosphate esters (PAPs) have been characterized in TMs, food packaging, and in food. PAPs can be metabolized into fluorotelomer alcohols (FTOHs) and perfluoroalkyl carboxylic acids (PFCAs). Some PFAS have endocrine activities, highlighting the need to investigate these effects. Herein, we studied the endocrine activity of less characterized PFAS, including short-chain PFCAs and FTOHs, PAPs, and TMs of unknown chemical composition. Long-chain PFCAs were also included. We applied seven assays covering effects on estrogen, glucocorticoid, androgen, and peroxisome proliferator-activated receptor (PPAR) activity, as well as steroidogenesis in vitro and ex vivo. In general, PAPs, FTOHs, TMs, and long-chain PFCAs showed estrogenic activity through receptor activation and/or increasing 17β-estradiol levels. Furthermore, short- and long-chain PFCAs activated PPARα and PPARγ. Collectively, this means that (i) PAPs, FTOHs, and PFCAs exhibit endocrine activity through distinct and sometimes different mechanisms, (ii) two out of three tested TMs exhibited estrogenic activity, and (iii) short-chain FTOHs showed estrogenic activity and short-chain PFCAs generally activate both PPARα and PPARγ with similar potency and efficacy as long-chain PFCAs. In conclusion, several new and divergent toxicological targets were identified for different groups of PFAS.

  12. Food packages for use on the Gemini 4 flight

    NASA Technical Reports Server (NTRS)

    1965-01-01

    Food packages for use on the Gemini 4 flight. Packages include beef and gravy, peaches, strawberry cereal cubes and beef sandwiches. Water gun is used to reconstitute dehydrated food. Scissors are used to open the packages.

  13. Sodium content in US packaged foods 2009

    Technology Transfer Automated Retrieval System (TEKTRAN)

    In 2010, the Institute of Medicine recommended food manufacturers reduce the amount of sodium in their products. Monitoring sodium in packaged foods is necessary to evaluate the impact of these efforts. Using commercially available data from Nielsen and Gladson, we created a database with sales and...

  14. Active and intelligent packaging systems for a modern society.

    PubMed

    Realini, Carolina E; Marcos, Begonya

    2014-11-01

    Active and intelligent packaging systems are continuously evolving in response to growing challenges from a modern society. This article reviews: (1) the different categories of active and intelligent packaging concepts and currently available commercial applications, (2) latest packaging research trends and innovations, and (3) the growth perspectives of the active and intelligent packaging market. Active packaging aiming at extending shelf life or improving safety while maintaining quality is progressing towards the incorporation of natural active agents into more sustainable packaging materials. Intelligent packaging systems which monitor the condition of the packed food or its environment are progressing towards more cost-effective, convenient and integrated systems to provide innovative packaging solutions. Market growth is expected for active packaging with leading shares for moisture absorbers, oxygen scavengers, microwave susceptors and antimicrobial packaging. The market for intelligent packaging is also promising with strong gains for time-temperature indicator labels and advancements in the integration of intelligent concepts into packaging materials. PMID:25034453

  15. Trends in antimicrobial food packaging systems: Emitting sachets and absorbent pads

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Active antimicrobial packaging interacts with packaged food and headspace to reduce, retard, or even inhibit the growth of spoilage and pathogenic microorganisms. Sachets and pads are one of the most successful applications of active food packaging. This review discusses recent developments of antim...

  16. Ultra-high pressure LC for astaxanthin determination in shrimp by-products and active food packaging.

    PubMed

    Sanches-Silva, A; Ribeiro, T; Albuquerque, T G; Paseiro, P; Sendón, R; de Quirós, A Bernaldo; López-Cervantes, J; Sánchez-Machado, D I; Soto Valdez, H; Angulo, I; Aurrekoetxea, G P; Costa, H S

    2013-06-01

    Nowadays, there is increasing interest in natural antioxidants from food by-products. Astaxanthin is a potent antioxidant and one of the major carotenoids in crustaceans and salmonids. An ultra-high pressure liquid chromatographic method was developed and validated for the determination of astaxanthin in shrimp by-products, and its migration from new packaging materials to food simulants was also studied. The method uses an UPLC® BEH guard-column (2.1 × 5 mm, 1.7 µm particle size) and an UPLC® BEH analytical column (2.1 × 50 mm, 1.7 µm particle size). Chromatographic separation was achieved using a programmed gradient mobile phase consisting of (A) acetonitrile-methanol (containing 0.05 m ammonium acetate)-dichloromethane (75:20:5, v/v/v) and (B) ultrapure water. This method was evaluated with respect to validation parameters such as linearity, precision, limit of detection, limit of quantification and recovery. Low-density polyethylene films were prepared with different amounts of the lipid fraction of fermented shrimp waste by extrusion, and migration was evaluated into food simulants (isooctane and ethanol 95%, v/v). Migration was not detected under the tested conditions.

  17. Sustainable (food) packaging--an overview.

    PubMed

    Russell, David A M

    2014-01-01

    Packaging has an increasingly essential role to play in preserving the value invested in products by ensuring that they can deliver their designed service with minimum wastage. Food contact materials that deliver more units of service with increasingly fewer inputs of energy and materials, and increasingly fewer negative social, economic and environmental impacts, e.g., from emission of wastes, will be more sustainable both in the food processing machines of the industrial system and as packaging for food. Buzz words, whether bio-, nano-, degradable, or whatever comes next, must be critically examined per unit of service delivered to determine if, over the whole life cycle of the products to which they are applied, energy and resource use are minimised, pollution is reduced (not relocated), ecological benefits are created, and social and economic well-being are increased. Only when this caution is applied can a new solution be described as more sustainable. PMID:24392707

  18. Plasticized poly(lactic acid)-poly(hydroxybutyrate) (PLA-PHB) blends incorporated with catechin intended for active food-packaging applications.

    PubMed

    Arrieta, Marina Patricia; Castro-López, María del Mar; Rayón, Emilio; Barral-Losada, Luis Fernando; López-Vilariño, José Manuel; López, Juan; González-Rodríguez, María Victoria

    2014-10-15

    Active biobased packaging materials based on poly(lactic acid)-poly(hydroxybutyrate) (PLA-PHB) blends were prepared by melt blending and fully characterized. Catechin incorporation, as antioxidant compound, enhanced the thermal stability, whereas its release was improved by the addition of acetyl(tributyl citrate) (ATBC) as plasticizer. Whereas the incorporation of ATBC resulted in a reduction of elastic modulus and hardness, catechin addition produced more rigid materials due to hydrogen-bonding interactions between catechin hydroxyl groups and carbonyl groups of PLA and PHB. The quantification of catechin released into a fatty food simulant and the antioxidant effectiveness after the release process were demonstrated. The effect of the materials' exposure to a food simulant was also investigated. PHB-added materials maintained their structural and mechanical properties after 10 days in a test medium that represents the worst foreseeable conditions of the intended use. Thus, plasticized PLA-PHB blends with catechin show their potential as biobased active packaging for fatty food. PMID:25255375

  19. Plasticized poly(lactic acid)-poly(hydroxybutyrate) (PLA-PHB) blends incorporated with catechin intended for active food-packaging applications.

    PubMed

    Arrieta, Marina Patricia; Castro-López, María del Mar; Rayón, Emilio; Barral-Losada, Luis Fernando; López-Vilariño, José Manuel; López, Juan; González-Rodríguez, María Victoria

    2014-10-15

    Active biobased packaging materials based on poly(lactic acid)-poly(hydroxybutyrate) (PLA-PHB) blends were prepared by melt blending and fully characterized. Catechin incorporation, as antioxidant compound, enhanced the thermal stability, whereas its release was improved by the addition of acetyl(tributyl citrate) (ATBC) as plasticizer. Whereas the incorporation of ATBC resulted in a reduction of elastic modulus and hardness, catechin addition produced more rigid materials due to hydrogen-bonding interactions between catechin hydroxyl groups and carbonyl groups of PLA and PHB. The quantification of catechin released into a fatty food simulant and the antioxidant effectiveness after the release process were demonstrated. The effect of the materials' exposure to a food simulant was also investigated. PHB-added materials maintained their structural and mechanical properties after 10 days in a test medium that represents the worst foreseeable conditions of the intended use. Thus, plasticized PLA-PHB blends with catechin show their potential as biobased active packaging for fatty food.

  20. Floriculture. Selected Learning Activity Packages.

    ERIC Educational Resources Information Center

    Clemson Univ., SC. Vocational Education Media Center.

    This series of learning activity packages is based on a catalog of performance objectives, criterion-referenced measures, and performance guides for gardening/groundskeeping developed by the Vocational Education Consortium of States (V-TECS). Learning activity packages are presented in four areas: (1) preparation of soils and planting media, (2)…

  1. Appearance Matters: Neural Correlates of Food Choice and Packaging Aesthetics

    PubMed Central

    Van der Laan, Laura N.; De Ridder, Denise T. D.; Viergever, Max A.; Smeets, Paul A. M.

    2012-01-01

    Neuro-imaging holds great potential for predicting choice behavior from brain responses. In this study we used both traditional mass-univariate and state-of-the-art multivariate pattern analysis to establish which brain regions respond to preferred packages and to what extent neural activation patterns can predict realistic low-involvement consumer choices. More specifically, this was assessed in the context of package-induced binary food choices. Mass-univariate analyses showed that several regions, among which the bilateral striatum, were more strongly activated in response to preferred food packages. Food choices could be predicted with an accuracy of up to 61.2% by activation patterns in brain regions previously found to be involved in healthy food choices (superior frontal gyrus) and visual processing (middle occipital gyrus). In conclusion, this study shows that mass-univariate analysis can detect small package-induced differences in product preference and that MVPA can successfully predict realistic low-involvement consumer choices from functional MRI data. PMID:22848586

  2. Novel food packaging systems with natural antimicrobial agents.

    PubMed

    Irkin, Reyhan; Esmer, Ozlem Kizilirmak

    2015-10-01

    A new type of packaging that combines food packaging materials with antimicrobial substances to control microbial surface contamination of foods to enhance product microbial safety and to extend shelf-life is attracting interest in the packaging industry. Several antimicrobial compounds can be combined with different types of packaging materials. But in recent years, since consumer demand for natural food ingredients has increased because of safety and availability, these natural compounds are beginning to replace the chemical additives in foods and are perceived to be safer and claimed to alleviate safety concerns. Recent research studies are mainly focused on the application of natural antimicrobials in food packaging system. Biologically derived compounds like bacteriocins, phytochemicals, enzymes can be used in antimicrobial food packaging. The aim of this review is to give an overview of most important knowledge about application of natural antimicrobial packagings with model food systems and their antimicrobial effects on food products. PMID:26396358

  3. Oral Hygiene. Learning Activity Package.

    ERIC Educational Resources Information Center

    Hime, Kirsten

    This learning activity package on oral hygiene is one of a series of 12 titles developed for use in health occupations education programs. Materials in the package include objectives, a list of materials needed, a list of definitions, information sheets, reviews (self evaluations) of portions of the content, and answers to reviews. These topics…

  4. Blood Pressure. Learning Activity Package.

    ERIC Educational Resources Information Center

    Hime, Kirsten

    This learning activity package on blood pressure is one of a series of 12 titles developed for use in health occupations education programs. Materials in the package include objectives, list of materials needed, a list of definitions, information sheets, reviews (self evaluations) of portions of the content, and answers to reviews. These topics…

  5. Genotoxicity of a thiosulfonate compound derived from Allium sp. intended to be used in active food packaging: In vivo comet assay and micronucleus test.

    PubMed

    Mellado-García, Pilar; Puerto, María; Prieto, Ana I; Pichardo, Silvia; Martín-Cameán, Ana; Moyano, Rosario; Blanco, Alfonso; Cameán, Ana M

    2016-04-01

    Components of Allium species have antimicrobial and antioxidant properties. A commercial Allium sp. extract (Proallium AP(®)), of which the main constituent is propyl thiosulphinate oxide (PTSO), is being used in the development of active food packaging. In previous in vitro genotoxicity studies, PTSO, in the presence of metabolic activation, increased the appearance of micronuclei (MN). We assessed the genotoxicity PTSO in rats following oral administration (doses: 5.5, 17.4, and 55mg/kg). The comet assay in liver and stomach (OECD 489) and the MN assay in bone marrow (OECD 474) were carried out. After necropsy, histopathological examinations of the liver and the stomach were performed. The results revealed no in vivo genotoxicity and the histopathological analysis showed only slight modifications, such as increased glycogen storage in the liver and a degenerative process in stomach, with vacuolization of cell membranes, only at the highest dose. Therefore, the present work confirms that this compound is not genotoxic and could be considered as a natural alternative to synthetic preservatives used in the food packaging industry. PMID:27085469

  6. Genotoxicity of a thiosulfonate compound derived from Allium sp. intended to be used in active food packaging: In vivo comet assay and micronucleus test.

    PubMed

    Mellado-García, Pilar; Puerto, María; Prieto, Ana I; Pichardo, Silvia; Martín-Cameán, Ana; Moyano, Rosario; Blanco, Alfonso; Cameán, Ana M

    2016-04-01

    Components of Allium species have antimicrobial and antioxidant properties. A commercial Allium sp. extract (Proallium AP(®)), of which the main constituent is propyl thiosulphinate oxide (PTSO), is being used in the development of active food packaging. In previous in vitro genotoxicity studies, PTSO, in the presence of metabolic activation, increased the appearance of micronuclei (MN). We assessed the genotoxicity PTSO in rats following oral administration (doses: 5.5, 17.4, and 55mg/kg). The comet assay in liver and stomach (OECD 489) and the MN assay in bone marrow (OECD 474) were carried out. After necropsy, histopathological examinations of the liver and the stomach were performed. The results revealed no in vivo genotoxicity and the histopathological analysis showed only slight modifications, such as increased glycogen storage in the liver and a degenerative process in stomach, with vacuolization of cell membranes, only at the highest dose. Therefore, the present work confirms that this compound is not genotoxic and could be considered as a natural alternative to synthetic preservatives used in the food packaging industry.

  7. Rapid Active Sampling Package

    NASA Technical Reports Server (NTRS)

    Peters, Gregory

    2010-01-01

    A field-deployable, battery-powered Rapid Active Sampling Package (RASP), originally designed for sampling strong materials during lunar and planetary missions, shows strong utility for terrestrial geological use. The technology is proving to be simple and effective for sampling and processing materials of strength. Although this originally was intended for planetary and lunar applications, the RASP is very useful as a powered hand tool for geologists and the mining industry to quickly sample and process rocks in the field on Earth. The RASP allows geologists to surgically acquire samples of rock for later laboratory analysis. This tool, roughly the size of a wrench, allows the user to cut away swaths of weathering rinds, revealing pristine rock surfaces for observation and subsequent sampling with the same tool. RASPing deeper (.3.5 cm) exposes single rock strata in-situ. Where a geologist fs hammer can only expose unweathered layers of rock, the RASP can do the same, and then has the added ability to capture and process samples into powder with particle sizes less than 150 microns, making it easier for XRD/XRF (x-ray diffraction/x-ray fluorescence). The tool uses a rotating rasp bit (or two counter-rotating bits) that resides inside or above the catch container. The container has an open slot to allow the bit to extend outside the container and to allow cuttings to enter and be caught. When the slot and rasp bit are in contact with a substrate, the bit is plunged into it in a matter of seconds to reach pristine rock. A user in the field may sample a rock multiple times at multiple depths in minutes, instead of having to cut out huge, heavy rock samples for transport back to a lab for analysis. Because of the speed and accuracy of the RASP, hundreds of samples can be taken in one day. RASP-acquired samples are small and easily carried. A user can characterize more area in less time than by using conventional methods. The field-deployable RASP used a Ni

  8. Food safety concerns deriving from the use of silver based food packaging materials.

    PubMed

    Pezzuto, Alessandra; Losasso, Carmen; Mancin, Marzia; Gallocchio, Federica; Piovesana, Alessia; Binato, Giovanni; Gallina, Albino; Marangon, Alberto; Mioni, Renzo; Favretti, Michela; Ricci, Antonia

    2015-01-01

    The formulation of innovative packaging solutions, exerting a functional antimicrobial role in slowing down food spoilage, is expected to have a significant impact on the food industry, allowing both the maintenance of food safety criteria for longer periods and the reduction of food waste. Different materials are considered able to exert the required antimicrobial activity, among which are materials containing silver. However, challenges exist in the application of silver to food contact materials due to knowledge gaps in the production of ingredients, stability of delivery systems in food matrices and health risks caused by the same properties which also offer the benefits. Aims of the present study were to test the effectiveness and suitability of two packaging systems, one of which contained silver, for packaging and storing Stracchino cheese, a typical Italian fresh cheese, and to investigate if there was any potential for consumers to be exposed to silver, via migration from the packaging to the cheese. Results did not show any significant difference in the effectiveness of the packaging systems on packaged Stracchino cheese, excluding that the active packaging systems exerted an inhibitory effect on the growth of spoilage microorganisms. Moreover, silver migrated into the cheese matrix throughout the storage time (24 days). Silver levels in cheese finally exceeded the maximum established level for the migration of a non-authorised substance through a functional barrier (Commission of the European Communities, 2009). This result poses safety concerns and strongly suggests the need for more research aimed at better characterizing the new packaging materials in terms of their potential impacts on human health and the environment.

  9. Food safety concerns deriving from the use of silver based food packaging materials

    PubMed Central

    Pezzuto, Alessandra; Losasso, Carmen; Mancin, Marzia; Gallocchio, Federica; Piovesana, Alessia; Binato, Giovanni; Gallina, Albino; Marangon, Alberto; Mioni, Renzo; Favretti, Michela; Ricci, Antonia

    2015-01-01

    The formulation of innovative packaging solutions, exerting a functional antimicrobial role in slowing down food spoilage, is expected to have a significant impact on the food industry, allowing both the maintenance of food safety criteria for longer periods and the reduction of food waste. Different materials are considered able to exert the required antimicrobial activity, among which are materials containing silver. However, challenges exist in the application of silver to food contact materials due to knowledge gaps in the production of ingredients, stability of delivery systems in food matrices and health risks caused by the same properties which also offer the benefits. Aims of the present study were to test the effectiveness and suitability of two packaging systems, one of which contained silver, for packaging and storing Stracchino cheese, a typical Italian fresh cheese, and to investigate if there was any potential for consumers to be exposed to silver, via migration from the packaging to the cheese. Results did not show any significant difference in the effectiveness of the packaging systems on packaged Stracchino cheese, excluding that the active packaging systems exerted an inhibitory effect on the growth of spoilage microorganisms. Moreover, silver migrated into the cheese matrix throughout the storage time (24 days). Silver levels in cheese finally exceeded the maximum established level for the migration of a non-authorised substance through a functional barrier (Commission of the European Communities, 2009). This result poses safety concerns and strongly suggests the need for more research aimed at better characterizing the new packaging materials in terms of their potential impacts on human health and the environment. PMID:26500642

  10. Food safety concerns deriving from the use of silver based food packaging materials.

    PubMed

    Pezzuto, Alessandra; Losasso, Carmen; Mancin, Marzia; Gallocchio, Federica; Piovesana, Alessia; Binato, Giovanni; Gallina, Albino; Marangon, Alberto; Mioni, Renzo; Favretti, Michela; Ricci, Antonia

    2015-01-01

    The formulation of innovative packaging solutions, exerting a functional antimicrobial role in slowing down food spoilage, is expected to have a significant impact on the food industry, allowing both the maintenance of food safety criteria for longer periods and the reduction of food waste. Different materials are considered able to exert the required antimicrobial activity, among which are materials containing silver. However, challenges exist in the application of silver to food contact materials due to knowledge gaps in the production of ingredients, stability of delivery systems in food matrices and health risks caused by the same properties which also offer the benefits. Aims of the present study were to test the effectiveness and suitability of two packaging systems, one of which contained silver, for packaging and storing Stracchino cheese, a typical Italian fresh cheese, and to investigate if there was any potential for consumers to be exposed to silver, via migration from the packaging to the cheese. Results did not show any significant difference in the effectiveness of the packaging systems on packaged Stracchino cheese, excluding that the active packaging systems exerted an inhibitory effect on the growth of spoilage microorganisms. Moreover, silver migrated into the cheese matrix throughout the storage time (24 days). Silver levels in cheese finally exceeded the maximum established level for the migration of a non-authorised substance through a functional barrier (Commission of the European Communities, 2009). This result poses safety concerns and strongly suggests the need for more research aimed at better characterizing the new packaging materials in terms of their potential impacts on human health and the environment. PMID:26500642

  11. Types, production and assessment of biobased food packaging materials

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Food packaging performs an essential function, but packaging materials can have a negative impact on the environment. This book describes the latest advances in bio-based food packaging materials. Book provides a comprehensive review on bio-based, biodegradable and recycled materials and discusses t...

  12. Advances in food packaging films from milk proteins

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Most commercial petroleum-based food packaging films are poor oxygen barriers, do not biodegrade, and some are suspected to even leach compounds into the food product. For instance, three-perfluorinated coatings were banned from convenience food packaging earlier this year. These shortcomings are a ...

  13. Isolation and identification of bacteria from paperboard food packaging

    PubMed Central

    Mashhadi Mohammadzadeh-Vazifeh, Mojtaba; Khajeh-Nasiri, Shamsolmoluk; Hashemi, Shabnam; Fakhari, Javad

    2015-01-01

    Background and Objectives: Paper and paperboard packaging play an important role in safety and quality of food products. Common bacteria of paper and paperboard food packaging could grow due to specific conditions included humidity, temperature and major nutrition to contaminate the food. The purpose of this research was to investigate numbers and the types of bacteria in the food packaging paperboard. Materials and Methods: The surface and the depth of the each paperboard sample were examined by the dimension of one cm2 and one gram. The paperboard samples were randomly collected from popular confectionaries and fast food restaurants in Tehran, Iran. Results: The results indicated the range of 0.2×103 to >1.0×105 cfu/1g bacterial contamination in paperboard food packaging. Also, most detected bacteria were from spore forming and family Bacillaceae. Conclusion: The bioburden paperboard used for food packaging showed high contamination rate more than standard acceptance level. PMID:26719786

  14. Nanoclay migration from food packaging materials.

    PubMed

    Echegoyen, Yolanda; Rodríguez, Silvia; Nerín, Cristina

    2016-01-01

    A recent trend is to use nanocomposites materials for food-packaging applications. Different kinds of nanoparticles are incorporated into the polymers to improve their characteristics, and, among them, nanoclay is used to improve their barrier properties to gases. In this work, the results of migration studies with different food simulants (ethanol 10% and acetic acid 3%), temperatures and times (40 ºC for 10 days and 70 ºC for 2 h) from two commercialised LDPE nanocomposite bags are presented. The migration solutions thus obtained were analysed by ICP-MS to evaluate the amount of aluminium which migrated into the solutions both in dissolved form and as a part of nanoparticles. Aluminium migration was observed for both samples with a maximum migration value of 51.65 ng cm(-)(2) for the Aisaika bags and 24.14 ng cm(-)(2) for the Debbie Meyer bags. The presence of spikes working in single-particle mode using ICP-MS indicated that part of this aluminium was present as nanoparticles. The size and morphology of the nanoclay, in both the original material and the migration solutions, was studied by scanning electron microscopy coupled to energy-dispersive X-ray diffraction (SEM-EDX). In this manner, nanoparticles of different morphologies and sizes were found to migrate into the food simulants. PMID:26751017

  15. Natural additives and agricultural wastes in biopolymer formulations for food packaging.

    PubMed

    Valdés, Arantzazu; Mellinas, Ana Cristina; Ramos, Marina; Garrigós, María Carmen; Jiménez, Alfonso

    2014-01-01

    The main directions in food packaging research are targeted toward improvements in food quality and food safety. For this purpose, food packaging providing longer product shelf-life, as well as the monitoring of safety and quality based upon international standards, is desirable. New active packaging strategies represent a key area of development in new multifunctional materials where the use of natural additives and/or agricultural wastes is getting increasing interest. The development of new materials, and particularly innovative biopolymer formulations, can help to address these requirements and also with other packaging functions such as: food protection and preservation, marketing and smart communication to consumers. The use of biocomposites for active food packaging is one of the most studied approaches in the last years on materials in contact with food. Applications of these innovative biocomposites could help to provide new food packaging materials with improved mechanical, barrier, antioxidant, and antimicrobial properties. From the food industry standpoint, concerns such as the safety and risk associated with these new additives, migration properties and possible human ingestion and regulations need to be considered. The latest innovations in the use of these innovative formulations to obtain biocomposites are reported in this review. Legislative issues related to the use of natural additives and agricultural wastes in food packaging systems are also discussed.

  16. Natural additives and agricultural wastes in biopolymer formulations for food packaging

    NASA Astrophysics Data System (ADS)

    Valdés, Arantzazu; Mellinas, Ana Cristina; Ramos, Marina; Garrigós, María Carmen; Jiménez, Alfonso

    2014-02-01

    The main directions in food packaging research are targeted towards improvements in food quality and food safety. For this purpose, food packaging providing longer product shelf-life, as well as the monitoring of safety and quality based upon international standards, is desirable. New active packaging strategies represent a key area of development in new multifunctional materials where the use of natural additives and/or agricultural wastes is getting increasing interest. The development of new materials, and particularly innovative biopolymer formulations, can help to address these requirements and also with other packaging functions such as: food protection and preservation, marketing and smart communication to consumers. The use of biocomposites for active food packaging is one of the most studied approaches in the last years on materials in contact with food. Applications of these innovative biocomposites could help to provide new food packaging materials with improved mechanical, barrier, antioxidant and antimicrobial properties. From the food industry standpoint, concerns such as the safety and risk associated with these new additives, migration properties and possible human ingestion and regulations need to be considered. The latest innovations in the use of these innovative formulations to obtain biocomposites are reported in this review. Legislative issues related to the use of natural additives and agricultural wastes in food packaging systems are also discussed.

  17. Natural additives and agricultural wastes in biopolymer formulations for food packaging

    PubMed Central

    Valdés, Arantzazu; Mellinas, Ana Cristina; Ramos, Marina; Garrigós, María Carmen; Jiménez, Alfonso

    2014-01-01

    The main directions in food packaging research are targeted toward improvements in food quality and food safety. For this purpose, food packaging providing longer product shelf-life, as well as the monitoring of safety and quality based upon international standards, is desirable. New active packaging strategies represent a key area of development in new multifunctional materials where the use of natural additives and/or agricultural wastes is getting increasing interest. The development of new materials, and particularly innovative biopolymer formulations, can help to address these requirements and also with other packaging functions such as: food protection and preservation, marketing and smart communication to consumers. The use of biocomposites for active food packaging is one of the most studied approaches in the last years on materials in contact with food. Applications of these innovative biocomposites could help to provide new food packaging materials with improved mechanical, barrier, antioxidant, and antimicrobial properties. From the food industry standpoint, concerns such as the safety and risk associated with these new additives, migration properties and possible human ingestion and regulations need to be considered. The latest innovations in the use of these innovative formulations to obtain biocomposites are reported in this review. Legislative issues related to the use of natural additives and agricultural wastes in food packaging systems are also discussed. PMID:24790975

  18. Nanostructured bioactive polymers used in food-packaging.

    PubMed

    Mateescu, Andreea L; Dimov, Tatiana V; Grumezescu, Alexandru M; Gestal, Monica C; Chifiriuc, Mariana C

    2015-01-01

    The development of effective packaging materials is crucial, because food microorganisms determine economic and public health issues. The current paper describes some of the most recent findings in regards of food preservation through novel packaging methods, using biodegradable polymers, efficient antimicrobial agents and nanocomposites with improved mechanical and oxidation stability, increased biodegradability and barrier effect comparatively with conventional polymeric matrices.

  19. Remote fluorescence lifetime inspection of hermeticity of packaged food containers

    NASA Astrophysics Data System (ADS)

    Mendoza, Edgar A.; Kempen, Cornelia; Sun, Sunjian; Esterkin, Yan

    2014-09-01

    This paper describes recent progress towards the development of a remote "frequency-domain" fluorescence lifetime (SeePhase™) monitor used for the real time hermetic seal leak inspection of packaged food containers. A multitude of food goods, meets, vegetables, and beverages are typically packaged within an inert environment to reduce the risk of bacteria growth and increase the storage life of the food product. The SeePhase™ system uses a multi-parameter oxygen, carbon dioxide, and moisture sensitive patch that is placed within the hermetic sealed food package. Upon the presence of gases oxygen, carbon dioxide, or moisture inside the hermetic sealed food package, the sensor patch produces a fluorescence lifetime signature characteristic of a hermetic seal leak damage of the package.

  20. Effect of TiO2 photocatalytic activity in a HDPE-based food packaging on the structural and microbiological stability of a short-ripened cheese.

    PubMed

    Gumiero, Matteo; Peressini, Donatella; Pizzariello, Andrea; Sensidoni, Alessandro; Iacumin, Lucilla; Comi, Giuseppe; Toniolo, Rosanna

    2013-06-01

    A high density polyethylene (HDPE)/calcium carbonate (CaCO(3)) film containing TiO(2) was prepared via blown film extrusion process. The photocatalytic properties of this film were evaluated by voltammetric, UV-Vis spectrophotometric and gas chromatographic measurements following the decomposition rate of suitably selected molecular probes, such as 4-hydroxybenzoic acid and methylene blue. The film containing 1% w/w of TiO(2) displayed a profitable and reproducible photoinduced degradation activity towards target organic compounds. The effect of packaging photocatalytic activity on the structural and microbiological stability of a short-ripened cheese was studied. Cheese structure was assessed by dynamic, small deformation rheological tests. A container consisting of a multilayer material, where the layer brought in contact with the food, made from the HDPE+CaCO(3)+TiO(2) composite matrix, was able to provide a greater maintenance of the original cheese structure than a rigid container currently used, mainly due to the inhibition of lactic acid bacteria and coliforms. PMID:23411292

  1. Effect of TiO2 photocatalytic activity in a HDPE-based food packaging on the structural and microbiological stability of a short-ripened cheese.

    PubMed

    Gumiero, Matteo; Peressini, Donatella; Pizzariello, Andrea; Sensidoni, Alessandro; Iacumin, Lucilla; Comi, Giuseppe; Toniolo, Rosanna

    2013-06-01

    A high density polyethylene (HDPE)/calcium carbonate (CaCO(3)) film containing TiO(2) was prepared via blown film extrusion process. The photocatalytic properties of this film were evaluated by voltammetric, UV-Vis spectrophotometric and gas chromatographic measurements following the decomposition rate of suitably selected molecular probes, such as 4-hydroxybenzoic acid and methylene blue. The film containing 1% w/w of TiO(2) displayed a profitable and reproducible photoinduced degradation activity towards target organic compounds. The effect of packaging photocatalytic activity on the structural and microbiological stability of a short-ripened cheese was studied. Cheese structure was assessed by dynamic, small deformation rheological tests. A container consisting of a multilayer material, where the layer brought in contact with the food, made from the HDPE+CaCO(3)+TiO(2) composite matrix, was able to provide a greater maintenance of the original cheese structure than a rigid container currently used, mainly due to the inhibition of lactic acid bacteria and coliforms.

  2. Advanced Manufacturing Systems in Food Processing and Packaging Industry

    NASA Astrophysics Data System (ADS)

    Shafie Sani, Mohd; Aziz, Faieza Abdul

    2013-06-01

    In this paper, several advanced manufacturing systems in food processing and packaging industry are reviewed, including: biodegradable smart packaging and Nano composites, advanced automation control system consists of fieldbus technology, distributed control system and food safety inspection features. The main purpose of current technology in food processing and packaging industry is discussed due to major concern on efficiency of the plant process, productivity, quality, as well as safety. These application were chosen because they are robust, flexible, reconfigurable, preserve the quality of the food, and efficient.

  3. NASA, We Have a Challenge and It's Food Packaging

    NASA Technical Reports Server (NTRS)

    Perchonok, Michele

    2014-01-01

    Current Packaging: Freeze Dried Foods Packaging ? The thermoformed base is fabricated from Combitherm PAXX230 [a coextrusion of nylon/medium-density polyethylene (MDPE)/nylon/ethylene-vinyl alcohol (EVOH)/nylon/MDPE/linear low-density polyethylene (LLDPE)]. ? The lid is fabricated from Combitherm PAXX115 (a coextrusion of nylon/EVOH/nylon/LF adhesive/HV polyethylene/LLDPE) ? Natural form (Bite size) foods ? The bite-size food package is fabricated from Combitherm PAXX115, a coextrusion of nylon/EVOH/nylon/LF adhesive/HV polyethylene/LLDPE. ? Overwrap ? Packages are wrapped in a white pouch,.003-mm thick, fabricated from a laminate of polyester/polyethylene/aluminum foil/Surlyn®. This overwrap is removed before the food is prepared and heated. Requirements ? High barrier packaging - low oxygen and water vapor transmission rates ? No aluminum layer ? Mass - <145 grams per m2 ? Flexible ? Puncture resistant ? Approved for food use ? Amenable to sterilization ? Able to be heat sealed ? Preferred (not required) ? Transparent ? Retortable, microwavable, high pressure use. Small Business Innovative Research Program - 7 years ? 8 Phase I contracts ? 4 Phase II contracts ? Two workshops to bring together food packaging experts ? Three internal research tasks ? Public Outreach - average of 3 presentations/yr. for 8 years describing NASA's challenges ? Department of Defense Collaboration - Combat Feeding Program No significant improvement in food packaging capabilities after these efforts. It was unlikely that a food packaging solution could be found within the food science community ? There was a need to go outside to other industries such as pharmaceutical or electrical ? Although a positive result was preferred, a negative result would also be useful ? Two Innovation Techniques were used as a comparison ? InnoCentive - Theoretical Challenge to identify new technologies ? Yet2.com - A matchmaker between NASA and commercial packaging manufacturers

  4. Mesoporous silica as carrier of antioxidant for food packaging materials

    NASA Astrophysics Data System (ADS)

    Buonocore, Giovanna Giuliana; Gargiulo, Nicola; Verdolotti, Letizia; Liguori, Barbara; Lavorgna, Marino; Caputo, Domenico

    2014-05-01

    Mesoporous silicas have been long recognized as very promising materials for the preparation of drug delivery systems. In this work SBA-15 mesoporous silica has been functionalized with amino-silane to be used as carrier of antioxidant compound in the preparation of active food packaging materials exhibiting tailored release properties. Active films have been prepared by loading the antioxidant tocopherol, the purely siliceous SBA-15 and the aminofunctionalized SBA-15 loaded with tocopherol into LDPE matrix trough a two-step process (mixing+extrusion). The aim of the present work is the study of the effect of the pore size and of the chemical functionality of the internal walls of the mesophase on the migration of tocopherol from active LDPE polymer films. Moreover, it has been proved that the addition of the active compound do not worsen the properties of the film such as optical characteristic and water vapor permeability, thus leading to the development of a material which could be favorably used mainly, but not exclusively, in the sector of food packaging.

  5. Effect of novel food processing methods on packaging: structure, composition, and migration properties.

    PubMed

    Guillard, V; Mauricio-Iglesias, M; Gontard, N

    2010-11-01

    Classical stabilization techniques (thermal treatments) usually involve food to be packed after being processed. On the contrary and increasingly, novel food processing methods, such as high pressure or microwaves, imply that both packaging and foodstuff undergo the stabilization treatment. Moreover, novel treatments (UV light, irradiation, ozone, cold plasma) are specifically used for disinfection and sterilization of the packaging material itself. Therefore, in the last several years a number of papers have focused on the effects of these new treatments on food-packaging interactions with a special emphasis on chemical migration and safety concerns. New packaging materials merged on the market with specific interest regarding the environment (i.e. bio-sourced materials) or mechanical and barrier properties (i.e. nanocomposites packaging materials). It is time to evaluate the knowledge about how these in-package food technologies affect food/packaging interactions, and especially for novel biodegradable and/or active materials. This article presents the effect of high pressure treatment, microwave heating, irradiation, UV-light, ozone and, cold plasma treatment on food/packaging interactions.

  6. Active packaging materials from Poly(Lactic Acid)and Pectin composites

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Active packaging of foods is receiving considerable attention from the food industry and food researchers. The ability to wrap foods in packaging materials that can provide additional functions, such as retaining freshness or preventing spoilage and pathogen growth, would be very important for the f...

  7. A Menagerie of Promotional Characters: Promoting Food to Children through Food Packaging

    ERIC Educational Resources Information Center

    Hebden, Lana; King, Lesley; Kelly, Bridget; Chapman, Kathy; Innes-Hughes, Christine

    2011-01-01

    Objective: To determine the extent to which (1) promotional characters are used on food packaging for healthful and less-healthful food and (2) different companies use this persuasive marketing strategy. Design: Cross-sectional supermarket audit of all food and beverages featuring promotional characters on the packaging. Setting: Three Australian…

  8. Food packaging materials and radiation processing of food: A brief review

    NASA Astrophysics Data System (ADS)

    Chuaqui-Offermanns, N.

    Food is usually packaged to prevent microbial contamination and spoilage. Ionizing radiation can be applied to food-packaging materials in two ways: (i) sterilization of packaging materials for aseptic packaging, and (ii) radiation processing of prepackaged food. In aseptic packaging, a sterile package is filled with a sterile product in a microbiologically controlled environment. In irradiation of prepackaged food, the food and the packaging material are irradiated simultaneously. For both applications, the radiation stability of the packaging material is a key consideration if the technology is to be used successfully. To demonstrate the radiation stability of the packaging material, it must be shown that irradiation does not significantly alter the physical and chemical properties of the material. The irradiated material must protect the food from environmental contamination while maintaining its organoleptic and toxicological properties. Single-layer plastics cannot meet the requirements of either application. Multilayered structures produced by coextrusion would likely satisfy the demands of radiation processing prepackaged food. In aseptic packaging, the package is irradiated prior to filling, making demands on toxicological safety less stringent. Therefore, multilayered structures produced by coextrusion, lamination or co-injection moulding could satisfy the requirements.

  9. New technical design of food packaging makes the opening process easier for patients with hand disorders.

    PubMed

    Hensler, Stefanie; Herren, Daniel B; Marks, Miriam

    2015-09-01

    Opening packaged food is a complex daily activity carried out worldwide. Peelable packaging, as used for cheese or meat, causes real problems for many consumers, especially elderly people and those with hand disorders. Our aim was to investigate the possibility of producing meat packaging that is easier for patients with hand disorders to open. One hundred patients with hand osteoarthritis were asked to open a meat package currently available in supermarkets (Type A) and a modified, newly designed version (Type B), and rate their experiences with a consumer satisfaction index (CSI). The mean CSI of the Type B packs was 68.9%, compared with 41.9% for Type A (p < 0.0001). These results show that manufacturers today can produce easy-to-open food packages that afford greater consumer satisfaction. Such future packaging would benefit not only people with hand disorders but also the population as a whole. PMID:25959312

  10. New technical design of food packaging makes the opening process easier for patients with hand disorders.

    PubMed

    Hensler, Stefanie; Herren, Daniel B; Marks, Miriam

    2015-09-01

    Opening packaged food is a complex daily activity carried out worldwide. Peelable packaging, as used for cheese or meat, causes real problems for many consumers, especially elderly people and those with hand disorders. Our aim was to investigate the possibility of producing meat packaging that is easier for patients with hand disorders to open. One hundred patients with hand osteoarthritis were asked to open a meat package currently available in supermarkets (Type A) and a modified, newly designed version (Type B), and rate their experiences with a consumer satisfaction index (CSI). The mean CSI of the Type B packs was 68.9%, compared with 41.9% for Type A (p < 0.0001). These results show that manufacturers today can produce easy-to-open food packages that afford greater consumer satisfaction. Such future packaging would benefit not only people with hand disorders but also the population as a whole.

  11. Space shuttle food system study: Food and beverage package development, modification 8S

    NASA Technical Reports Server (NTRS)

    1976-01-01

    A new, highly utile rehydration package was developed for foods in zero gravity. Rehydratable foods will become more acceptable as a result of their overall rehydration capability and improved palatability. This new package design is greatly enhanced by the specified spacecraft condition of atmospheric pressure; the pressure differential between the atmosphere and the package carries the functional responsibility for rapid food rehydration without excess package manipulation by the consumer. Crew acceptance will further be enhanced by less manipulation, hotter rehydration water temperatures and the ability to hold the foods at preparation temperatures until they are consumed.

  12. Applications for predictive microbiology to food packaging

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Predictive microbiology has been used for several years in the food industry to predict microbial growth, inactivation and survival. Predictive models provide a useful tool in risk assessment, HACCP set-up and GMP for the food industry to enhance microbial food safety. This report introduces the c...

  13. Revised WIC Food Package Improves Diets of WIC Families

    ERIC Educational Resources Information Center

    Whaley, Shannon E.; Ritchie, Lorrene D.; Spector, Phil; Gomez, Judy

    2012-01-01

    Objective: To explore the impact of the new Special Supplemental Nutrition Program for Women, Infants and Children (WIC) food package on WIC participant consumption of fruit, vegetables, whole-grain food, and lower-fat milk. Design: Telephone surveys of cross-sectional samples of California WIC families before and after the changes to the food…

  14. Quality assessment of packaged foods by optical oxygen sensing

    NASA Astrophysics Data System (ADS)

    Papkovsky, Dmitri B.; O'Mahony, Fiach C.; Kerry, Joe P.; Ogurtsov, Vladimir I.

    2005-11-01

    A phase-fluorometric oxygen sensor system has been developed, which allows non-destructive measurement of residual oxygen levels in sealed containers such as packaged foods. It operates with disposable solid-state sensors incorporated in each pack, and a portable detector which interrogates with the sensors through a (semi)transparent packaging material. The system has been optimized for packaging applications and validated in small and medium scale trials with different types of food, including MAP hams, cheese, convenience foods, smoked fish, bakery. It has demonstrated high efficiency in monitoring package integrity, oxygen profiles in packs, performance of packaging process and many other research and quality control tasks, allowing control of 100% of packs. The low-cost batch-calibrated sensors have demonstrated reliability, safety, stability including direct contact with food, high efficiency in the low oxygen range. Another system, which also employs the fluorescence-based oxygen sensing approach, provides rapid assessment of microbial contamination (total viable counts) in complex samples such as food homogenates, industrial waste, environmental samples, etc. It uses soluble oxygen-sensitive probes, standard microtitter plates and fluorescence measurements on conventional plate reader to monitor growth of aerobic bacteria in small test samples (e.g. food homogenates) via their oxygen respiration. The assay provides high sample through put, miniaturization, speed, and can serve as alternative to the established methods such as agar plate colony counts and turbidimetry.

  15. Fallback foods, eclectic omnivores, and the packaging problem.

    PubMed

    Altmann, Stuart A

    2009-12-01

    For omnivorous primates, as for other selective omnivores, the array of potential foods in their home ranges present a twofold problem: not all nutrients are present in any food in the requisite amounts or proportions and not all toxins and other costs are absent. Costs and benefits are inextricably linked. This so-called packaging problem is particularly acute during periods, often seasonal, when the benefit-to-cost ratios of available foods are especially low and animals must subsist on fallback foods. Thus, fallback foods represent the packaging problem in extreme form. The use of fallback foods by omnivorous primates is part of a suite of interconnected adaptations to the packaging problem, the commingling of costs and benefits in accessing food and other vital resources. These adaptations occur at every level of biological organization. This article surveys 16 types of potential adaptations of omnivorous primates to fallback foods and the packaging problem. Behavioral adaptations, in addition to finding and feeding on fallback foods, include minimizing costs and requirements, exploiting food outbreaks, living in social groups and learning from others, and shifting the home range. Adaptive anatomical and physiological traits include unspecialized guts and dentition, binocular color vision, agile bodies and limbs, Meissner's corpuscles in finger tips, enlargement of the neocortex, internal storage of foods and nutrients, and ability internally to synthesize compounds not readily available in the habitat. Finally, during periods requiring prolonged use of fallback foods, life history components may undergo changes, including reduction of parental investment, extended interbirth intervals, seasonal breeding or, in the extreme, aborted fetuses.

  16. Decontamination of food packaging using electron beam—status and prospects

    NASA Astrophysics Data System (ADS)

    Mittendorfer, J.; Bierbaumer, H. P.; Gratzl, F.; Kellauer, E.

    2002-03-01

    In this paper the status of food packaging disinfection decontamination using electron beam at Mediscan GmbH is presented. The first section of the paper describes the activities at the service center, where food packaging materials, e.g. yoghurt cups are decontaminated in their final shipment containers. As important step in the hazard analysis and critical control point of food processing, microbiological uncontaminated food packaging material is of public interest and attracts a lot of attention from packaging material producers and food processors. The dose ranges for different sterility assurance levels are discussed and results from microbiological test are presented. Studies at Mediscan have demonstrated, that an electron beam treatment at a dose of 5-7 kGy is most effective against yeast and mold, which are mainly responsible for spoilage and short shelf-life of a variety of products. The second section is devoted to the field of inline decontamination of food packaging and sterilization of pharmaceutical packaging material and the research currently conducted at Mediscan. The requirements for industrial inline electron beam systems are summarized and design concepts discussed in terms of beam energy, beam current, irradiation topology, product handling and shielding.

  17. Perceived risks and perceived benefits of different nanotechnology foods and nanotechnology food packaging.

    PubMed

    Siegrist, Michael; Stampfli, Nathalie; Kastenholz, Hans; Keller, Carmen

    2008-09-01

    Nanotechnology has the potential to generate new food products and new food packaging. In a mail survey in the German speaking part of Switzerland, lay people's (N=337) perceptions of 19 nanotechnology applications were examined. The goal was to identify food applications that are more likely and food applications that are less likely to be accepted by the public. The psychometric paradigm was employed, and applications were described in short scenarios. Results suggest that affect and perceived control are important factors influencing risk and benefit perception. Nanotechnology food packaging was assessed as less problematic than nanotechnology foods. Analyses of individual data showed that the importance of naturalness in food products and trust were significant factors influencing the perceived risk and the perceived benefit of nanotechnology foods and nanotechnology food packaging. PMID:18406006

  18. Space shuttle/food system study. Volume 2, Appendix F: Flight food and primary packaging

    NASA Technical Reports Server (NTRS)

    1974-01-01

    The analysis and selection of food items and primary packaging, the development of menus, the nutritional analysis of diet, and the analyses of alternate food mixes and contingency foods is reported in terms of the overall food system design for space shuttle flight. Stowage weights and cubic volumes associated with each alternate mix were also evaluated.

  19. Utilization of biobased polymers in food packaging: Assessment of materials, production and commercialization

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Food packaging contains and protects food, keeps it safe and secure, retains food quality and freshness, and increases shelf-life of food. Packaging should be affordable and biodegradable. Packaging is the core of the businesses of fast-foods, ready meals, on-the-go beverages, snacks and manufacture...

  20. Past, current and potential utilisation of active and intelligent packaging systems for meat and muscle-based products: A review.

    PubMed

    Kerry, J P; O'Grady, M N; Hogan, S A

    2006-09-01

    Interest in the use of active and intelligent packaging systems for meat and meat products has increased in recent years. Active packaging refers to the incorporation of additives into packaging systems with the aim of maintaining or extending meat product quality and shelf-life. Active packaging systems discussed include oxygen scavengers, carbon dioxide scavengers and emitters, moisture control agents and anti-microbial packaging technologies. Intelligent packaging systems are those that monitor the condition of packaged foods to give information regarding the quality of the packaged food during transport and storage. The potential of sensor technologies, indicators (including integrity, freshness and time-temperature (TTI) indicators) and radio frequency identification (RFID) are evaluated for potential use in meat and meat products. Recognition of the benefits of active and intelligent packaging technologies by the food industry, development of economically viable packaging systems and increased consumer acceptance is necessary for commercial realisation of these packaging technologies.

  1. Predictive microbiology for food packaging applications

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Mathematical modeling has been applied to describe the microbial growth and inactivation in foods for decades and is also known as ‘Predictive microbiology’. When models are developed and validated, their applications may save cost and time. The Pathogen Modeling Program (PMP), a collection of mode...

  2. Predictive microbiology in food packaging applications

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Predictive microbiology including growth, inactivation, surface transfer (or cross-contamination), and survival, plays important roles in understanding microbial food safety. Growth models may involve the growth potential of a specified pathogen under different stresses, e.g., temperature, pH, wate...

  3. Nanocomposites in food packaging applications and their risk assessment for health

    PubMed Central

    Honarvar, Zohreh; Hadian, Zahra; Mashayekh, Morteza

    2016-01-01

    Nanotechnology has shown many advantages in different fields. As the uses of nanotechnology have progressed, it has been found to be a promising technology for the food packaging industry in the global market. It has proven capabilities that are valuable in packaging foods, including improved barriers; mechanical, thermal, and biodegradable properties; and applications in active and intelligent food packaging. Examples of the latter are anti-microbial agents and nanosensors, respectively. However, the use of nanocomposites in food packaging might be challenging due to the reduced particle size of nanomaterials and the fact that the chemical and physical characteristics of such tiny materials may be quite different from those of their macro-scale counterparts. In order to discuss the potential risks of nanoparticles for consumers, in addition to the quantification of data, a thorough investigation of their characteristics is required. Migration studies must be conducted to determine the amounts of nanomaterials released into the food matrices. In this article, different applications of nanocomposites in food packaging, migration issues, analyzing techniques, and the main concerns about their usage are discussed briefly. PMID:27504168

  4. Nanocomposites in food packaging applications and their risk assessment for health.

    PubMed

    Honarvar, Zohreh; Hadian, Zahra; Mashayekh, Morteza

    2016-06-01

    Nanotechnology has shown many advantages in different fields. As the uses of nanotechnology have progressed, it has been found to be a promising technology for the food packaging industry in the global market. It has proven capabilities that are valuable in packaging foods, including improved barriers; mechanical, thermal, and biodegradable properties; and applications in active and intelligent food packaging. Examples of the latter are anti-microbial agents and nanosensors, respectively. However, the use of nanocomposites in food packaging might be challenging due to the reduced particle size of nanomaterials and the fact that the chemical and physical characteristics of such tiny materials may be quite different from those of their macro-scale counterparts. In order to discuss the potential risks of nanoparticles for consumers, in addition to the quantification of data, a thorough investigation of their characteristics is required. Migration studies must be conducted to determine the amounts of nanomaterials released into the food matrices. In this article, different applications of nanocomposites in food packaging, migration issues, analyzing techniques, and the main concerns about their usage are discussed briefly.

  5. Nanocomposites in food packaging applications and their risk assessment for health.

    PubMed

    Honarvar, Zohreh; Hadian, Zahra; Mashayekh, Morteza

    2016-06-01

    Nanotechnology has shown many advantages in different fields. As the uses of nanotechnology have progressed, it has been found to be a promising technology for the food packaging industry in the global market. It has proven capabilities that are valuable in packaging foods, including improved barriers; mechanical, thermal, and biodegradable properties; and applications in active and intelligent food packaging. Examples of the latter are anti-microbial agents and nanosensors, respectively. However, the use of nanocomposites in food packaging might be challenging due to the reduced particle size of nanomaterials and the fact that the chemical and physical characteristics of such tiny materials may be quite different from those of their macro-scale counterparts. In order to discuss the potential risks of nanoparticles for consumers, in addition to the quantification of data, a thorough investigation of their characteristics is required. Migration studies must be conducted to determine the amounts of nanomaterials released into the food matrices. In this article, different applications of nanocomposites in food packaging, migration issues, analyzing techniques, and the main concerns about their usage are discussed briefly. PMID:27504168

  6. Monitoring the quality of perishable foods: opportunities for intelligent packaging.

    PubMed

    Heising, Jenneke K; Dekker, Matthijs; Bartels, Paul V; Van Boekel, M A J S Tiny

    2014-01-01

    This review paper discusses opportunities for intelligent packaging for monitoring directly or indirectly quality attributes of perishable packaged foods. The possible roles of intelligent packaging as a tool in supply chain management are discussed as well as the barriers to implement this kind of technology in commercial applications. Cases on pasteurized milk and fresh cod fillets illustrate the application of different intelligent packaging concepts to monitor and estimate quality attributes. Conditions influencing quality (e.g., temperature-time) can be monitored to predict the quality of perishable products when the initial quality is known and rather constant (e.g., pasteurized milk). Products with a highly variable initial quality (e.g., fresh fish) require sensors monitoring compounds correlated with quality.

  7. Polysaccharide-Based Membranes in Food Packaging Applications.

    PubMed

    Ferreira, Ana R V; Alves, Vítor D; Coelhoso, Isabel M

    2016-01-01

    Plastic packaging is essential nowadays. However, the huge environmental problem caused by landfill disposal of non-biodegradable polymers in the end of life has to be minimized and preferentially eliminated. The solution may rely on the use of biopolymers, in particular polysaccharides. These macromolecules with film-forming properties are able to produce attracting biodegradable materials, possibly applicable in food packaging. Despite all advantages of using polysaccharides obtained from different sources, some drawbacks, mostly related to their low resistance to water, mechanical performance and price, have hindered their wider use and commercialization. Nevertheless, with increasing attention and research on this field, it has been possible to trace some strategies to overcome the problems and recognize solutions. This review summarizes some of the most used polysaccharides in food packaging applications. PMID:27089372

  8. Polysaccharide-Based Membranes in Food Packaging Applications.

    PubMed

    Ferreira, Ana R V; Alves, Vítor D; Coelhoso, Isabel M

    2016-01-01

    Plastic packaging is essential nowadays. However, the huge environmental problem caused by landfill disposal of non-biodegradable polymers in the end of life has to be minimized and preferentially eliminated. The solution may rely on the use of biopolymers, in particular polysaccharides. These macromolecules with film-forming properties are able to produce attracting biodegradable materials, possibly applicable in food packaging. Despite all advantages of using polysaccharides obtained from different sources, some drawbacks, mostly related to their low resistance to water, mechanical performance and price, have hindered their wider use and commercialization. Nevertheless, with increasing attention and research on this field, it has been possible to trace some strategies to overcome the problems and recognize solutions. This review summarizes some of the most used polysaccharides in food packaging applications.

  9. Polysaccharide-Based Membranes in Food Packaging Applications

    PubMed Central

    Ferreira, Ana R. V.; Alves, Vítor D.; Coelhoso, Isabel M.

    2016-01-01

    Plastic packaging is essential nowadays. However, the huge environmental problem caused by landfill disposal of non-biodegradable polymers in the end of life has to be minimized and preferentially eliminated. The solution may rely on the use of biopolymers, in particular polysaccharides. These macromolecules with film-forming properties are able to produce attracting biodegradable materials, possibly applicable in food packaging. Despite all advantages of using polysaccharides obtained from different sources, some drawbacks, mostly related to their low resistance to water, mechanical performance and price, have hindered their wider use and commercialization. Nevertheless, with increasing attention and research on this field, it has been possible to trace some strategies to overcome the problems and recognize solutions. This review summarizes some of the most used polysaccharides in food packaging applications. PMID:27089372

  10. Shock & Anaphylactic Shock. Learning Activity Package.

    ERIC Educational Resources Information Center

    Hime, Kirsten

    This learning activity package on shock and anaphylactic shock is one of a series of 12 titles developed for use in health occupations education programs. Materials in the package include objectives, a list of materials needed, information sheets, reviews (self evaluations) of portions of the content, and answers to reviews. These topics are…

  11. Temperature, Pulse, and Respiration. Learning Activity Package.

    ERIC Educational Resources Information Center

    Runge, Lillian

    This learning activity package on temperature, pulse, and respiration is one of a series of 12 titles developed for use in health occupations education programs. Materials in the package include objectives, a list of materials needed, information sheets, reviews (self evaluations) of portions of the content, and answers to reviews. These topics…

  12. The Surgical Scrub. Learning Activity Package.

    ERIC Educational Resources Information Center

    Runge, Lillian

    This learning activity package on the surgical scrub is one of a series of 12 titles developed for use in health occupations education programs. Materials in the package include objectives, a list of materials needed, a list of definitions, information sheets, reviews (self evaluations) of portions of the content, and answers to reviews. These…

  13. 21 CFR 501.3 - Identity labeling of animal food in package form.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 21 Food and Drugs 6 2010-04-01 2010-04-01 false Identity labeling of animal food in package form... § 501.3 Identity labeling of animal food in package form. (a) The principal display panel of a food in package form shall bear as one of its principal features a statement of the identity of the commodity....

  14. Astronaut Owen Garriott reconstitutes pre-packaged container of food

    NASA Technical Reports Server (NTRS)

    1973-01-01

    Scientist-Astronaut Owen K. Garriott, Skylab 3 science pilot, reconstitutes a pre-packaged container of food at the crew quarters ward room table of the Orbital Workshop (OWS) of the Skylab space station cluster. This picture was taken with a hand-held 35mm Nikon camera. Note the knife and fork on the food tray and the utensil with which Garriott stirs the food mixed with water. Skylab is the first manned space program by NASA which affords the crewmen an opportunity to eat with the same type utensils used on Earth.

  15. Fluorochemicals used in food packaging inhibit male sex hormone synthesis

    SciTech Connect

    Rosenmai, A.K.; Nielsen, F.K.; Pedersen, M.; Hadrup, N.; Trier, X.; Christensen, J.H.; Vinggaard, A.M.

    2013-01-01

    Polyfluoroalkyl phosphate surfactants (PAPS) are widely used in food contact materials (FCMs) of paper and board and have recently been detected in 57% of investigated materials. Human exposure occurs as PAPS have been measured in blood; however knowledge is lacking on the toxicology of PAPS. The aim of this study was to elucidate the effects of six fluorochemicals on sex hormone synthesis and androgen receptor (AR) activation in vitro. Four PAPS and two metabolites, perfluorooctanoic acid (PFOA) and 8:2 fluorotelomer alcohol (8:2 FTOH) were tested. Hormone profiles, including eight steroid hormones, generally showed that 8:2 diPAPS, 8:2 monoPAPS and 8:2 FTOH led to decreases in androgens (testosterone, dehydroepiandrosterone, and androstenedione) in the H295R steroidogenesis assay. Decreases were observed for progesterone and 17-OH-progesterone as well. These observations indicated that a step prior to progestagen and androgen synthesis had been affected. Gene expression analysis of StAR, Bzrp, CYP11A, CYP17, CYP21 and CYP19 mRNA showed a decrease in Bzrp mRNA levels for 8:2 monoPAPS and 8:2 FTOH indicating interference with cholesterol transport to the inner mitochondria. Cortisol, estrone and 17β-estradiol levels were in several cases increased with exposure. In accordance with these data CYP19 gene expression increased with 8:2 diPAPS, 8:2 monoPAPS and 8:2 FTOH exposures indicating that this is a contributing factor to the decreased androgen and the increased estrogen levels. Overall, these results demonstrate that fluorochemicals present in food packaging materials and their metabolites can affect steroidogenesis through decreased Bzrp and increased CYP19 gene expression leading to lower androgen and higher estrogen levels. -- Highlights: ► Fluorochemicals found in 57% of paper and board food packaging were tested. ► Collectively six fluorochemicals were tested for antiandrogenic potential in vitro. ► Three out of six tested fluorochemicals inhibited

  16. Mediate gamma radiation effects on some packaged food items

    NASA Astrophysics Data System (ADS)

    Inamura, Patricia Y.; Uehara, Vanessa B.; Teixeira, Christian A. H. M.; del Mastro, Nelida L.

    2012-08-01

    For most of prepackaged foods a 10 kGy radiation dose is considered the maximum dose needed; however, the commercially available and practically accepted packaging materials must be suitable for such application. This work describes the application of ionizing radiation on several packaged food items, using 5 dehydrated food items, 5 ready-to-eat meals and 5 ready-to-eat food items irradiated in a 60Co gamma source with a 3 kGy dose. The quality evaluation of the irradiated samples was performed 2 and 8 months after irradiation. Microbiological analysis (bacteria, fungus and yeast load) was performed. The sensory characteristics were established for appearance, aroma, texture and flavor attributes were also established. From these data, the acceptability of all irradiated items was obtained. All ready-to-eat food items assayed like manioc flour, some pâtés and blocks of raw brown sugar and most of ready-to-eat meals like sausages and chicken with legumes were considered acceptable for microbial and sensory characteristics. On the other hand, the dehydrated food items chosen for this study, such as dehydrated bacon potatoes or pea soups were not accepted by the sensory analysis. A careful dose choice and special irradiation conditions must be used in order to achieve sensory acceptability needed for the commercialization of specific irradiated food items.

  17. Identification of print-related contaminants in food packaging.

    PubMed

    Lago, Miguel A; Ackerman, Luke K

    2016-01-01

    Since the UV ink photoinitiator (PI) isopropylthioxanthone (ITX) was discovered in packaged milk, studies of print contamination have focused primarily on PIs but have also included amine synergists. Many other substances are used or formed during the print process, yet their identity and set-off properties have yet to be catalogued in food packaging. Three different techniques: direct analysis in real-time high-resolution mass spectrometry (DART-HRMS), gas chromatography-mass spectrometry (GC-MS) and ultra-high-pressure liquid chromatography electrospray ionisation/HRMS (UHPLC/ESI-HRMS) were used to detect and identify print-related molecules from the food-contact and print surfaces of three different packages with under-cured prints. This approach tentatively identified or confirmed 110 compounds, including 35 print-related molecules. The majority of compounds identified on food-contact surfaces were packaging monomers/byproducts, solvents/plasticisers, antioxidants/degradants or slip agents/lubricants. Of these, 28 showed evidence of set-off. The identities of 16 PIs, seven known scission products and five probable PI degradants were confirmed, most showing signs of set-off. Of the print-related molecules, at least five are novel print contaminants such as 4-morpholin-4-yl-benzaldehyde or 3-phenyl-2-benzofuran-1(3H)-one. PMID:26789986

  18. Optical sensors for application in intelligent food-packaging technology

    NASA Astrophysics Data System (ADS)

    McEvoy, Aisling K.; Von Bueltzingsloewen, Christoph; McDonagh, Colette M.; MacCraith, Brian D.; Klimant, Ingo; Wolfbeis, Otto S.

    2003-03-01

    Modified Atmosphere Packaged (MAP) food employs a protective gas mixture, which normally contains selected amounts of carbon dioxide (CO2) and oxygen (O2), in order to extend the shelf life of food. Conventional MAP analysis of package integrity involves destructive sampling of packages followed by carbon dioxide and oxygen detection. For quality control reasons, as well as to enhance food safety, the concept of optical on-pack sensors for monitoring the gas composition of the MAP package at different stages of the distribution process is very attractive. The objective of this work was to develop printable formulations of oxygen and carbon dioxide sensors for use in food packaging. Oxygen sensing is achieved by detecting the degree of quenching of a fluorescent ruthenium complex entrapped in a sol-gel matrix. In particular, a measurement technique based on the quenching of the fluorescence decay time, phase fluorometric detection, is employed. A scheme for detecting CO2 has been developed which is compatible with the oxygen detection scheme. It is fluorescence-based and uses the pH-sensitive 8-hydroxypyrene-1,3,6-trisulfonic acid (HPTS) indicator dye encapsulated in an organically modified silica (ORMOSIL) glass matrix. Dual Luminophore Referencing (DLR) has been employed as an internal referencing scheme, which provides many of the advantages of lifetime-based fluorometric methods. Oxygen cross-sensitivity was minimised by encapsulating the reference luminophore in dense sol-gel microspheres. The sensor performance compared well with standard methods for both oxygen and carbon dioxide detection. The results of preliminary on-pack print trials are presented and a preliminary design of an integrated dual gas optical read-out device is discussed.

  19. Surface modification of food contact materials for processing and packaging applications

    NASA Astrophysics Data System (ADS)

    Barish, Jeffrey A.

    This body of work investigates various techniques for the surface modification of food contact materials for use in food packaging and processing applications. Nanoscale changes to the surface of polymeric food packaging materials enables changes in adhesion, wettability, printability, chemical functionality, and bioactivity, while maintaining desirable bulk properties. Polymer surface modification is used in applications such as antimicrobial or non-fouling materials, biosensors, and active packaging. Non-migratory active packagings, in which bioactive components are tethered to the package, offer the potential to reduce the need for additives in food products while maintaining safety and quality. A challenge in developing non-migratory active packaging materials is the loss of biomolecular activity that can occur when biomolecules are immobilized. Polyethylene glycol (PEG), a biocompatible polymer, is grafted from the surface of ozone treated low-density polyethylene (LDPE) resulting in a surface functionalized polyethylene to which a range of amine-terminated bioactive molecules can be immobilized. The grafting of PEG onto the surface of polymer packaging films is accomplished by free radical graft polymerization, and to covalently link an amine-terminated molecule to the PEG tether, demonstrating that amine-terminated bioactive compounds (such as peptides, enzymes, and some antimicrobials) can be immobilized onto PEG-grafted LDPE in the development of non-migratory active packaging. Fouling on food contact surfaces during food processing has a significant impact on operating efficiency and can promote biofilm development. Processing raw milk on plate heat exchangers results in significant fouling of proteins as well as minerals, and is exacerbated by the wall heating effect. An electroless nickel coating is co-deposited with polytetrafluoroethylene onto stainless steel to test its ability to resist fouling on a pilot plant scale plate heat exchanger. Further

  20. Biodegradable polylactic acid polymer with nisin for use in antimicrobial food packaging

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Biodegradable polylactic acid (PLA) polymer was evaluated for its application as a material for antimicrobial food packaging. PLA films were incorporated with nisin to provide slow release of the encapsulated antimicrobial for control of foodborne pathogens. Antimicrobial activity of PLA/nisin films...

  1. 21 CFR 500.23 - Thermally processed low-acid foods packaged in hermetically sealed containers.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 21 Food and Drugs 6 2010-04-01 2010-04-01 false Thermally processed low-acid foods packaged in hermetically sealed containers. 500.23 Section 500.23 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT... Administrative Rulings and Decisions § 500.23 Thermally processed low-acid foods packaged in hermetically...

  2. 21 CFR 501.3 - Identity labeling of animal food in package form.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 21 Food and Drugs 6 2014-04-01 2014-04-01 false Identity labeling of animal food in package form... SERVICES (CONTINUED) ANIMAL DRUGS, FEEDS, AND RELATED PRODUCTS ANIMAL FOOD LABELING General Provisions § 501.3 Identity labeling of animal food in package form. (a) The principal display panel of a food...

  3. 21 CFR 501.3 - Identity labeling of animal food in package form.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 21 Food and Drugs 6 2011-04-01 2011-04-01 false Identity labeling of animal food in package form... SERVICES (CONTINUED) ANIMAL DRUGS, FEEDS, AND RELATED PRODUCTS ANIMAL FOOD LABELING General Provisions § 501.3 Identity labeling of animal food in package form. (a) The principal display panel of a food...

  4. 21 CFR 501.3 - Identity labeling of animal food in package form.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 21 Food and Drugs 6 2013-04-01 2013-04-01 false Identity labeling of animal food in package form... SERVICES (CONTINUED) ANIMAL DRUGS, FEEDS, AND RELATED PRODUCTS ANIMAL FOOD LABELING General Provisions § 501.3 Identity labeling of animal food in package form. (a) The principal display panel of a food...

  5. 21 CFR 501.3 - Identity labeling of animal food in package form.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 21 Food and Drugs 6 2012-04-01 2012-04-01 false Identity labeling of animal food in package form... SERVICES (CONTINUED) ANIMAL DRUGS, FEEDS, AND RELATED PRODUCTS ANIMAL FOOD LABELING General Provisions § 501.3 Identity labeling of animal food in package form. (a) The principal display panel of a food...

  6. 77 FR 20846 - Certain Food Containers, Cups, Plates, Cutlery, and Related Items and Packaging Thereof...

    Federal Register 2010, 2011, 2012, 2013, 2014

    2012-04-06

    ... COMMISSION Certain Food Containers, Cups, Plates, Cutlery, and Related Items and Packaging Thereof... importation of certain food containers, cups, plates, cutlery, and related items and packaging thereof by... importation of certain food containers, cups, plates, cutlery, and related items and packaging thereof...

  7. 21 CFR 570.14 - Indirect food additives resulting from packaging materials for animal feed and pet food.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 21 Food and Drugs 6 2014-04-01 2014-04-01 false Indirect food additives resulting from packaging..., DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) ANIMAL DRUGS, FEEDS, AND RELATED PRODUCTS FOOD ADDITIVES General Provisions § 570.14 Indirect food additives resulting from packaging materials for animal feed...

  8. 21 CFR 570.14 - Indirect food additives resulting from packaging materials for animal feed and pet food.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 21 Food and Drugs 6 2013-04-01 2013-04-01 false Indirect food additives resulting from packaging..., DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) ANIMAL DRUGS, FEEDS, AND RELATED PRODUCTS FOOD ADDITIVES General Provisions § 570.14 Indirect food additives resulting from packaging materials for animal feed...

  9. 21 CFR 570.14 - Indirect food additives resulting from packaging materials for animal feed and pet food.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 21 Food and Drugs 6 2012-04-01 2012-04-01 false Indirect food additives resulting from packaging..., DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) ANIMAL DRUGS, FEEDS, AND RELATED PRODUCTS FOOD ADDITIVES General Provisions § 570.14 Indirect food additives resulting from packaging materials for animal feed...

  10. 21 CFR 570.14 - Indirect food additives resulting from packaging materials for animal feed and pet food.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 21 Food and Drugs 6 2011-04-01 2011-04-01 false Indirect food additives resulting from packaging..., DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) ANIMAL DRUGS, FEEDS, AND RELATED PRODUCTS FOOD ADDITIVES General Provisions § 570.14 Indirect food additives resulting from packaging materials for animal feed...

  11. Migration and diffusion of diphenylbutadiene from packages into foods.

    PubMed

    Silva, A Sanches; Cruz Freire, J M; Sendón, R; Franz, R; Paseiro Losada, P

    2009-11-11

    Monitoring of exposure to chemicals from food contact materials is a subject of increasing importance. The concentration of the chemicals and their migration levels, as well as food consumption and packaging usage data, are required to enable calculation of the degree of such exposure. The present study investigated the migration kinetics of diphenylbutadiene (DPBD) from packages into flour, rice, honey, milk powder and toast. Migration was not always negligible, except in honey and skimmed milk powder. Experiments carried out with starch alone enabled us to conclude that diffusion of migrants occurred through starch and fat. Key diffusion parameters were determined (diffusion coefficient and partition coefficient) based on Fick's second equation. The following diffusion coefficients were obtained at 25 degrees C: 2.7 x 10(-10), 3.4 x 10(-11), 3.2 x 10(-10), 8.4 x 10(-11), 8.1 x 10(-11) cm(2) s(-1), for wheat flour, rice, milk powder and toast, with 4 and 21% fat, respectively. A very good fit between experimental and predicted data was achieved. The data obtained in the present study confirm the validity of the mathematical model for predicting migration from Food Contact Materials (FCM) into foods.

  12. Oral Hygiene. Instructor's Packet. Learning Activity Package.

    ERIC Educational Resources Information Center

    Hime, Kirsten

    This instructor's packet accompanies the learning activity package (LAP) on oral hygiene. Contents included in the packet are a time sheet, suggested uses for the LAP, an instruction sheet, final LAP reviews, a final LAP review answer key, suggested activities, additional resources (student handouts), student performance checklists for both…

  13. Grooming. Instructor's Packet. Learning Activity Package.

    ERIC Educational Resources Information Center

    Stark, Pamela

    This instructor's packet accompanies the learning activity package (LAP) on grooming. Contents included in the packet are a time sheet, suggested uses for the LAP, an instruction sheet, final LAP reviews, a final LAP review answer key, suggested activities, an additional resources list, and student completion cards to issue to students as an…

  14. 21 CFR 570.14 - Indirect food additives resulting from packaging materials for animal feed and pet food.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 21 Food and Drugs 6 2010-04-01 2010-04-01 false Indirect food additives resulting from packaging materials for animal feed and pet food. 570.14 Section 570.14 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) ANIMAL DRUGS, FEEDS, AND RELATED PRODUCTS FOOD...

  15. 21 CFR 179.21 - Sources of radiation used for inspection of food, for inspection of packaged food, and for...

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 21 Food and Drugs 3 2014-04-01 2014-04-01 false Sources of radiation used for inspection of food... THE PRODUCTION, PROCESSING AND HANDLING OF FOOD Radiation and Radiation Sources § 179.21 Sources of radiation used for inspection of food, for inspection of packaged food, and for controlling food...

  16. Bioactive packaging using antioxidant extracts for the prevention of microbial food-spoilage.

    PubMed

    Moreira, Diana; Gullón, Beatriz; Gullón, Patricia; Gomes, Ana; Tavaria, Freni

    2016-07-13

    Bioactive food packaging is an innovative approach for the prevention of the growth of food-spoilage microorganisms. Four active extracts from agroindustrial subproducts (Eucalyptus wood, almond shells, corn cobs and grape pomace) with demonstrated antioxidant activity have been investigated for bestowing antimicrobial activity to bioactive packaging. To carry out this evaluation, the antioxidant extracts were tested against five food pathogenic bacteria, namely, Escherichia coli, Pseudomonas aeruginosa, Listeria monocytogenes, Staphylococcus aureus and Salmonella spp. The results obtained showed that all the tested extracts inhibited the growth of all five pathogenic bacteria. From the analysis of the minimal bactericidal concentrations (MBCs), the Eucalyptus wood extract was the most active, being necessary only 2% (v/v) to inhibit Pseudomonas aeruginosa, Listeria monocytogenes, and Staphylococcus aureus, whereas almond shells extract were less active requiring 4% (w/v) to inhibit the growth of Escherichia coli and Pseudomonas aeruginosa and the extract from corn cobs was bactericidal against Escherichia coli and Staphylococcus aureus at a concentration of 4% (w/v). After checking their antimicrobial activity, the antioxidant extracts have been incorporated into sodium alginate films and the maintenance of their antimicrobial properties was confirmed. This work showed that the antioxidant extracts from agroindustrial byproducts exhibited antimicrobial activity and were suitable for incorporation into edible films that could be used in bioactive packaging systems. PMID:27363903

  17. Bioactive packaging using antioxidant extracts for the prevention of microbial food-spoilage.

    PubMed

    Moreira, Diana; Gullón, Beatriz; Gullón, Patricia; Gomes, Ana; Tavaria, Freni

    2016-07-13

    Bioactive food packaging is an innovative approach for the prevention of the growth of food-spoilage microorganisms. Four active extracts from agroindustrial subproducts (Eucalyptus wood, almond shells, corn cobs and grape pomace) with demonstrated antioxidant activity have been investigated for bestowing antimicrobial activity to bioactive packaging. To carry out this evaluation, the antioxidant extracts were tested against five food pathogenic bacteria, namely, Escherichia coli, Pseudomonas aeruginosa, Listeria monocytogenes, Staphylococcus aureus and Salmonella spp. The results obtained showed that all the tested extracts inhibited the growth of all five pathogenic bacteria. From the analysis of the minimal bactericidal concentrations (MBCs), the Eucalyptus wood extract was the most active, being necessary only 2% (v/v) to inhibit Pseudomonas aeruginosa, Listeria monocytogenes, and Staphylococcus aureus, whereas almond shells extract were less active requiring 4% (w/v) to inhibit the growth of Escherichia coli and Pseudomonas aeruginosa and the extract from corn cobs was bactericidal against Escherichia coli and Staphylococcus aureus at a concentration of 4% (w/v). After checking their antimicrobial activity, the antioxidant extracts have been incorporated into sodium alginate films and the maintenance of their antimicrobial properties was confirmed. This work showed that the antioxidant extracts from agroindustrial byproducts exhibited antimicrobial activity and were suitable for incorporation into edible films that could be used in bioactive packaging systems.

  18. Food and waterborne infections associated with package holidays.

    PubMed

    Cartwright, R Y

    2003-01-01

    The surveillance and prevention of food and waterborne infections in package holiday tourists relies more on common sense and experience rather than evidence based scientific facts. In spite of the major economic value to both sending and receiving countries it is a problem that is largely ignored by health departments at both local and national levels. Package holiday tourism is a growing industry with over 20 million holidays sold every year in the UK. Destinations are in every continent including countries with poorly developed, as well as those with an advanced, public health infrastructure. The incidence of gastrointestinal infection is not reflected in official surveillance programmes as they largely fail to capture information on travel associated infections. Outbreaks of food and waterborne infections in these resorts are largely not investigated. Major British tour operators have responded by developing a crude but effective continuous surveillance system for subjective travellers' diarrhoea. The importance of food and water hygiene is, however, not ignored and proactive preventative programmes are being developed and implemented in some resort as well as by the tourist industry and international agencies. There is a need for further cooperation and partnership between workers in different countries, different disciplines and between the public and private sectors.

  19. A Treatment Package without Escape Extinction to Address Food Selectivity.

    PubMed

    Weber, Jessica; Gutierrez, Anibal

    2015-08-21

    Feeding difficulties and feeding disorders are a commonly occurring problem for young children, particularly children with developmental delays including autism. Behavior analytic interventions for the treatment of feeding difficulties oftentimes include escape extinction as a primary component of treatment. The use of escape extinction, while effective, may be problematic as it is also associated with the emergence of challenging behavior (e.g., extinction burst). Such challenging behavior may be an acceptable side effect in treatment cases where feeding problems are severe and chronic (e.g., failure to thrive). However, in more acute cases (e.g., selective eating), the negative side effect may be unwarranted and undesired. More recent research on the behavioral treatment of food selectivity has begun to evaluate treatments for feeding difficulties that do not include escape extinction (e.g., demand fading, behavioral momentum), with some success. However, research to date reveals individual differences in responsiveness to such treatments and no clear preferable treatment has emerged. This manuscript describes a multi-component treatment package that includes shaping, sequential presentation and simultaneous presentation, for the treatment of food selectivity in four young children with developmental delays. This treatment package extends the literature on the behavioral treatment for food selectivity and offers a multi-component treatment protocol that may be clinically applicable across a range of treatment scenarios and settings.

  20. Risk perception and communication: lessons for the food and food packaging industry.

    PubMed

    Renn, O

    2005-10-01

    Health risks are front-page news. Be it bovine spongiform encephalitis (BSE), surface ozone, or radiation from transmitter stations or mobile phones, the popular press puts out a constant stream of risk warnings and sensational reports about potential health threats. This paper examines how the general public perceives and assesses such information when it comes to food and food packaging risks. In the first part, the basic components of food risks are discussed and then compared with the perceptions of these risks. The main emphasis is on the risks from food packaging. The term 'perception' as used in cognitive psychology applies to the mental processes through which a person takes in, deals with and assesses information from the environment (physical and communicative) via the senses. The last part of the paper deals with the consequences of risk assessment and risk perception for risk management and risk communication. PMID:16227190

  1. Risk perception and communication: lessons for the food and food packaging industry.

    PubMed

    Renn, O

    2005-10-01

    Health risks are front-page news. Be it bovine spongiform encephalitis (BSE), surface ozone, or radiation from transmitter stations or mobile phones, the popular press puts out a constant stream of risk warnings and sensational reports about potential health threats. This paper examines how the general public perceives and assesses such information when it comes to food and food packaging risks. In the first part, the basic components of food risks are discussed and then compared with the perceptions of these risks. The main emphasis is on the risks from food packaging. The term 'perception' as used in cognitive psychology applies to the mental processes through which a person takes in, deals with and assesses information from the environment (physical and communicative) via the senses. The last part of the paper deals with the consequences of risk assessment and risk perception for risk management and risk communication.

  2. Use of component analyses to identify active variables in treatment packages for children with feeding disorders.

    PubMed Central

    Cooper, L J; Wacker, D P; McComas, J J; Brown, K; Peck, S M; Richman, D; Drew, J; Frischmeyer, P; Millard, T

    1995-01-01

    We evaluated the separate components in treatment packages for food refusal of 4 young children. First, treatment packages were implemented until food acceptance improved. Next, a component analysis was conducted within a multielement or reversal design to identify the active components that facilitated food acceptance. The results indicated that escape extinction was always identified as an active variable when assessed; however, other variables, including positive reinforcement and noncontingent play, were also identified as active variables for 2 of the children. The results suggest that the component analysis was useful for identifying variables that affected food acceptance. PMID:7601802

  3. Handwashing Technique. Instructor's Packet. Learning Activity Package.

    ERIC Educational Resources Information Center

    Stark, Pamela

    This instructor's packet accompanies the learning activity package (LAP) on handwashing. Contents included in the packet are a time sheet, suggested uses for the LAP, an instruction sheet, final LAP reviews, a final LAP review answer key, a student performance checklist, an additional resources list, and student completion cards to issue to…

  4. 21 CFR 101.3 - Identity labeling of food in packaged form.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 21 Food and Drugs 2 2013-04-01 2013-04-01 false Identity labeling of food in packaged form. 101.3... (CONTINUED) FOOD FOR HUMAN CONSUMPTION FOOD LABELING General Provisions § 101.3 Identity labeling of food in... food is labeled pursuant to the provisions of § 101.9, and provided the labeling with respect to...

  5. 21 CFR 101.2 - Information panel of package form food.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Information panel of package form food. 101.2 Section 101.2 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION FOOD LABELING General Provisions § 101.2 Information panel of...

  6. 21 CFR 101.1 - Principal display panel of package form food.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Principal display panel of package form food. 101.1 Section 101.1 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION FOOD LABELING General Provisions § 101.1 Principal display panel...

  7. 21 CFR 101.3 - Identity labeling of food in packaged form.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 21 Food and Drugs 2 2014-04-01 2014-04-01 false Identity labeling of food in packaged form. 101.3... (CONTINUED) FOOD FOR HUMAN CONSUMPTION FOOD LABELING General Provisions § 101.3 Identity labeling of food in... food is labeled pursuant to the provisions of § 101.9, and provided the labeling with respect to...

  8. 21 CFR 101.2 - Information panel of package form food.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 21 Food and Drugs 2 2014-04-01 2014-04-01 false Information panel of package form food. 101.2 Section 101.2 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION FOOD LABELING General Provisions § 101.2 Information panel of...

  9. 21 CFR 101.1 - Principal display panel of package form food.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 21 Food and Drugs 2 2013-04-01 2013-04-01 false Principal display panel of package form food. 101.1 Section 101.1 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION FOOD LABELING General Provisions § 101.1 Principal display panel...

  10. 21 CFR 101.1 - Principal display panel of package form food.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 21 Food and Drugs 2 2011-04-01 2011-04-01 false Principal display panel of package form food. 101.1 Section 101.1 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION FOOD LABELING General Provisions § 101.1 Principal display panel...

  11. 21 CFR 101.1 - Principal display panel of package form food.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 21 Food and Drugs 2 2012-04-01 2012-04-01 false Principal display panel of package form food. 101.1 Section 101.1 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION FOOD LABELING General Provisions § 101.1 Principal display panel...

  12. 21 CFR 101.3 - Identity labeling of food in packaged form.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 21 Food and Drugs 2 2011-04-01 2011-04-01 false Identity labeling of food in packaged form. 101.3... (CONTINUED) FOOD FOR HUMAN CONSUMPTION FOOD LABELING General Provisions § 101.3 Identity labeling of food in... food is labeled pursuant to the provisions of § 101.9, and provided the labeling with respect to...

  13. 21 CFR 101.3 - Identity labeling of food in packaged form.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 21 Food and Drugs 2 2012-04-01 2012-04-01 false Identity labeling of food in packaged form. 101.3... (CONTINUED) FOOD FOR HUMAN CONSUMPTION FOOD LABELING General Provisions § 101.3 Identity labeling of food in... food is labeled pursuant to the provisions of § 101.9, and provided the labeling with respect to...

  14. 21 CFR 101.2 - Information panel of package form food.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 21 Food and Drugs 2 2013-04-01 2013-04-01 false Information panel of package form food. 101.2 Section 101.2 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION FOOD LABELING General Provisions § 101.2 Information panel of...

  15. 21 CFR 101.1 - Principal display panel of package form food.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 21 Food and Drugs 2 2014-04-01 2014-04-01 false Principal display panel of package form food. 101.1 Section 101.1 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION FOOD LABELING General Provisions § 101.1 Principal display panel...

  16. 21 CFR 179.21 - Sources of radiation used for inspection of food, for inspection of packaged food, and for...

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 21 Food and Drugs 3 2012-04-01 2012-04-01 false Sources of radiation used for inspection of food... CONSUMPTION (CONTINUED) IRRADIATION IN THE PRODUCTION, PROCESSING AND HANDLING OF FOOD Radiation and Radiation Sources § 179.21 Sources of radiation used for inspection of food, for inspection of packaged food,...

  17. 21 CFR 179.21 - Sources of radiation used for inspection of food, for inspection of packaged food, and for...

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 21 Food and Drugs 3 2011-04-01 2011-04-01 false Sources of radiation used for inspection of food... CONSUMPTION (CONTINUED) IRRADIATION IN THE PRODUCTION, PROCESSING AND HANDLING OF FOOD Radiation and Radiation Sources § 179.21 Sources of radiation used for inspection of food, for inspection of packaged food,...

  18. 21 CFR 179.21 - Sources of radiation used for inspection of food, for inspection of packaged food, and for...

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 21 Food and Drugs 3 2013-04-01 2013-04-01 false Sources of radiation used for inspection of food... CONSUMPTION (CONTINUED) IRRADIATION IN THE PRODUCTION, PROCESSING AND HANDLING OF FOOD Radiation and Radiation Sources § 179.21 Sources of radiation used for inspection of food, for inspection of packaged food,...

  19. 21 CFR 179.21 - Sources of radiation used for inspection of food, for inspection of packaged food, and for...

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 21 Food and Drugs 3 2010-04-01 2009-04-01 true Sources of radiation used for inspection of food... CONSUMPTION (CONTINUED) IRRADIATION IN THE PRODUCTION, PROCESSING AND HANDLING OF FOOD Radiation and Radiation Sources § 179.21 Sources of radiation used for inspection of food, for inspection of packaged food,...

  20. Novel silver-based nanoclay as an antimicrobial in polylactic acid food packaging coatings.

    PubMed

    Busolo, Maria A; Fernandez, Patricia; Ocio, Maria J; Lagaron, Jose M

    2010-11-01

    This paper presents a comprehensive performance study of polylactic acid (PLA) biocomposites, obtained by solvent casting, containing a novel silver-based antimicrobial layered silicate additive for use in active food packaging applications. The silver-based nanoclay showed strong antimicrobial activity against Gram-negative Salmonella spp. Despite the fact that no exfoliation of the silver-based nanoclay in PLA was observed, as suggested by transmission electron microscopy (TEM) and wide angle X-ray scattering (WAXS) experiments, the additive dispersed nicely throughout the PLA matrix to a nanoscale, yielding nanobiocomposites. The films were highly transparent with enhanced water barrier and strong biocidal properties. Silver migration from the films to a slightly acidified water medium, considered an aggressive food simulant, was measured by stripping voltammetry. Silver migration accelerated after 6 days of exposure. Nevertheless, the study suggests that migration levels of silver, within the specific migration levels referenced by the European Food Safety Agency (EFSA), exhibit antimicrobial activity, supporting the potential application of this biocidal additive in active food-packaging applications to improve food quality and safety. PMID:20711905

  1. Production and applications of biobased packaging materials for the food industry.

    PubMed

    Weber, C J; Haugaard, V; Festersen, R; Bertelsen, G

    2002-01-01

    Materials based on renewable resources are being developed at an increasing rate. Today, the only biobased food-packaging materials used commercially on a major scale are based on cellulose. However, materials based on proteins, starch, polylactate and other renewable resources may be the food-packaging materials of tomorrow. The paper presents some of the different biobased materials and their potential as food-packaging materials. PMID:11962705

  2. Photonics and Nanophotonics and Information and Communication Technologies in Modern Food Packaging

    NASA Astrophysics Data System (ADS)

    Sarapulova, Olha; Sherstiuk, Valentyn; Shvalagin, Vitaliy; Kukhta, Aleksander

    2015-05-01

    The analysis of the problem of conjunction of information and communication technologies (ICT) with packaging industry and food production was made. The perspective of combining the latest advances of nanotechnology, including nanophotonics, and ICT for creating modern smart packaging was shown. There were investigated luminescent films with zinc oxide nanoparticles, which change luminescence intensity as nano-ZnO interacts with decay compounds of food products, for active and intelligent packaging. High luminescent transparent films were obtained from colloidal suspension of ZnO and polyvinylpyrrolidone (PVP). The influence of molecular mass, concentration of nano-ZnO, and film thickness on luminescent properties of films was studied in order to optimize the content of the compositions. The possibility of covering the obtained films with polyvinyl alcohol was considered for eliminating water soluble properties of PVP. The luminescent properties of films with different covers were studied. The insoluble in water composition based on ZnO stabilized with colloidal silicon dioxide and PVP in polymethylmethacrylate was developed, and the luminescent properties of films were investigated. The compositions are non-toxic, safe, and suitable for applying to the inner surface of active and intelligent packaging by printing techniques, such as screen printing, flexography, inkjet, and pad printing.

  3. Photonics and nanophotonics and information and communication technologies in modern food packaging.

    PubMed

    Sarapulova, Olha; Sherstiuk, Valentyn; Shvalagin, Vitaliy; Kukhta, Aleksander

    2015-01-01

    The analysis of the problem of conjunction of information and communication technologies (ICT) with packaging industry and food production was made. The perspective of combining the latest advances of nanotechnology, including nanophotonics, and ICT for creating modern smart packaging was shown. There were investigated luminescent films with zinc oxide nanoparticles, which change luminescence intensity as nano-ZnO interacts with decay compounds of food products, for active and intelligent packaging. High luminescent transparent films were obtained from colloidal suspension of ZnO and polyvinylpyrrolidone (PVP). The influence of molecular mass, concentration of nano-ZnO, and film thickness on luminescent properties of films was studied in order to optimize the content of the compositions. The possibility of covering the obtained films with polyvinyl alcohol was considered for eliminating water soluble properties of PVP. The luminescent properties of films with different covers were studied. The insoluble in water composition based on ZnO stabilized with colloidal silicon dioxide and PVP in polymethylmethacrylate was developed, and the luminescent properties of films were investigated. The compositions are non-toxic, safe, and suitable for applying to the inner surface of active and intelligent packaging by printing techniques, such as screen printing, flexography, inkjet, and pad printing. PMID:26034421

  4. The Importance of Take-Out Food Packaging Attributes: Conjoint Analysis and Quality Function Deployment Approach

    NASA Astrophysics Data System (ADS)

    Lestari Widaningrum, Dyah

    2014-03-01

    This research aims to investigate the importance of take-out food packaging attributes, using conjoint analysis and QFD approach among consumers of take-out food products in Jakarta, Indonesia. The conjoint results indicate that perception about packaging material (such as paper, plastic, and polystyrene foam) plays the most important role overall in consumer perception. The clustering results that there is strong segmentation in which take-out food packaging material consumer consider most important. Some consumers are mostly oriented toward the colour of packaging, while another segment of customers concerns on packaging shape and packaging information. Segmentation variables based on packaging response can provide very useful information to maximize image of products through the package's impact. The results of House of Quality development described that Conjoint Analysis - QFD is a useful combination of the two methodologies in product development, market segmentation, and the trade off between customers' requirements in the early stages of HOQ process

  5. Antioxidant films based on cross-linked methyl cellulose and native Chilean berry for food packaging applications.

    PubMed

    López de Dicastillo, Carol; Rodríguez, Francisco; Guarda, Abel; Galotto, Maria José

    2016-01-20

    Development of antioxidant and antimicrobial active food packaging materials based on biodegradable polymer and natural plant extracts has numerous advantages as reduction of synthetic additives into the food, reduction of plastic waste, and food protection against microorganisms and oxidation reactions. In this way, active films based on methylcellulose (MC) and maqui (Aristotelia chilensis) berry fruit extract, as a source of antioxidants agents, were studied. On the other hand, due to the high water affinity of MC, this polymer was firstly cross-linked with glutaraldehyde (GA) at different concentrations. The results showed that the addition of GA decreased water solubility, swelling, water vapor permeability of MC films, and the release of antioxidant substances from the active materials increased with the concentration of GA. Natural extract and active cross-linked films were characterized in order to obtain the optimal formulation with the highest antioxidant activity and the best physical properties for latter active food packaging application.

  6. Antioxidant films based on cross-linked methyl cellulose and native Chilean berry for food packaging applications.

    PubMed

    López de Dicastillo, Carol; Rodríguez, Francisco; Guarda, Abel; Galotto, Maria José

    2016-01-20

    Development of antioxidant and antimicrobial active food packaging materials based on biodegradable polymer and natural plant extracts has numerous advantages as reduction of synthetic additives into the food, reduction of plastic waste, and food protection against microorganisms and oxidation reactions. In this way, active films based on methylcellulose (MC) and maqui (Aristotelia chilensis) berry fruit extract, as a source of antioxidants agents, were studied. On the other hand, due to the high water affinity of MC, this polymer was firstly cross-linked with glutaraldehyde (GA) at different concentrations. The results showed that the addition of GA decreased water solubility, swelling, water vapor permeability of MC films, and the release of antioxidant substances from the active materials increased with the concentration of GA. Natural extract and active cross-linked films were characterized in order to obtain the optimal formulation with the highest antioxidant activity and the best physical properties for latter active food packaging application. PMID:26572446

  7. Perfluorochemicals: potential sources of and migration from food packaging.

    PubMed

    Begley, T H; White, K; Honigfort, P; Twaroski, M L; Neches, R; Walker, R A

    2005-10-01

    Perfluorochemicals are widely used in the manufacturing and processing of a vast array of consumer goods, including electrical wiring, clothing, household and automotive products. Furthermore, relatively small quantities of perfluorochemicals are also used in the manufacturing of food-contact substances that represent potential sources of oral exposure to these chemicals. The most recognizable products to consumers are the uses of perfluorochemicals in non-stick coatings (polytetrafluoroethylene (PTFE)) for cookware and also their use in paper coatings for oil and moisture resistance. Recent epidemiology studies have demonstrated the presence of two particular perfluorochemicals, perfluorooctane sulfonate (PFOS) and perfluorooctanoic acid (PFOA) in human serum at very low part per billion levels. These perfluorochemicals are biopersistent and are the subject of numerous studies investigating the many possible sources of human exposure. Among the various uses of these two chemicals, PFOS is a residual impurity in some paper coatings used for food contact and PFOA is a processing aid in the manufacture of PTFE used for many purposes including non-stick cookware. Little information is available on the types of perfluorochemicals that have the potential to migrate from perfluoro coatings into food. One obstacle to studying migration is the difficulty in measuring perfluorochemicals by routine conventional analytical techniques such as GC/MS or LC-UV. Many perfluorochemicals used in food-contact substances are not detectable by these conventional methods. As liquid chromatography-mass spectrometry (LC/MS) develops into a routine analytical technique, potential migrants from perfluoro coatings can be more easily characterized. In this paper, data will be presented on the types of perfluoro chemicals that are used in food packaging and cookware. Additionally, research will be presented on the migration or potential for migration of these chemicals into foods or food

  8. 21 CFR 501.2 - Information panel of package for animal food.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 21 Food and Drugs 6 2010-04-01 2010-04-01 false Information panel of package for animal food. 501.2 Section 501.2 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) ANIMAL DRUGS, FEEDS, AND RELATED PRODUCTS ANIMAL FOOD LABELING General Provisions §...

  9. 21 CFR 501.1 - Principal display panel of package form animal food.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 21 Food and Drugs 6 2010-04-01 2010-04-01 false Principal display panel of package form animal food. 501.1 Section 501.1 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) ANIMAL DRUGS, FEEDS, AND RELATED PRODUCTS ANIMAL FOOD LABELING General...

  10. 21 CFR 501.2 - Information panel of package for animal food.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 21 Food and Drugs 6 2014-04-01 2014-04-01 false Information panel of package for animal food. 501.2 Section 501.2 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) ANIMAL DRUGS, FEEDS, AND RELATED PRODUCTS ANIMAL FOOD LABELING General Provisions §...

  11. 21 CFR 501.1 - Principal display panel of package form animal food.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 21 Food and Drugs 6 2012-04-01 2012-04-01 false Principal display panel of package form animal food. 501.1 Section 501.1 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) ANIMAL DRUGS, FEEDS, AND RELATED PRODUCTS ANIMAL FOOD LABELING General...

  12. 21 CFR 501.2 - Information panel of package for animal food.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 21 Food and Drugs 6 2012-04-01 2012-04-01 false Information panel of package for animal food. 501.2 Section 501.2 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) ANIMAL DRUGS, FEEDS, AND RELATED PRODUCTS ANIMAL FOOD LABELING General Provisions §...

  13. 21 CFR 501.1 - Principal display panel of package form animal food.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 21 Food and Drugs 6 2013-04-01 2013-04-01 false Principal display panel of package form animal food. 501.1 Section 501.1 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) ANIMAL DRUGS, FEEDS, AND RELATED PRODUCTS ANIMAL FOOD LABELING General...

  14. 21 CFR 501.1 - Principal display panel of package form animal food.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 21 Food and Drugs 6 2011-04-01 2011-04-01 false Principal display panel of package form animal food. 501.1 Section 501.1 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) ANIMAL DRUGS, FEEDS, AND RELATED PRODUCTS ANIMAL FOOD LABELING General...

  15. 21 CFR 501.2 - Information panel of package for animal food.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 21 Food and Drugs 6 2011-04-01 2011-04-01 false Information panel of package for animal food. 501.2 Section 501.2 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) ANIMAL DRUGS, FEEDS, AND RELATED PRODUCTS ANIMAL FOOD LABELING General Provisions §...

  16. 21 CFR 501.1 - Principal display panel of package form animal food.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 21 Food and Drugs 6 2014-04-01 2014-04-01 false Principal display panel of package form animal food. 501.1 Section 501.1 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) ANIMAL DRUGS, FEEDS, AND RELATED PRODUCTS ANIMAL FOOD LABELING General...

  17. 21 CFR 501.2 - Information panel of package for animal food.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 21 Food and Drugs 6 2013-04-01 2013-04-01 false Information panel of package for animal food. 501.2 Section 501.2 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) ANIMAL DRUGS, FEEDS, AND RELATED PRODUCTS ANIMAL FOOD LABELING General Provisions §...

  18. 21 CFR 101.3 - Identity labeling of food in packaged form.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Identity labeling of food in packaged form. 101.3... (CONTINUED) FOOD FOR HUMAN CONSUMPTION FOOD LABELING General Provisions § 101.3 Identity labeling of food in... features a statement of the identity of the commodity. (b) Such statement of identity shall be in terms...

  19. 21 CFR 181.22 - Certain substances employed in the manufacture of food-packaging materials.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... INGREDIENTS Specific Prior-Sanctioned Food Ingredients § 181.22 Certain substances employed in the manufacture... 21 Food and Drugs 3 2011-04-01 2011-04-01 false Certain substances employed in the manufacture of food-packaging materials. 181.22 Section 181.22 Food and Drugs FOOD AND DRUG ADMINISTRATION,...

  20. 21 CFR 181.22 - Certain substances employed in the manufacture of food-packaging materials.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... INGREDIENTS Specific Prior-Sanctioned Food Ingredients § 181.22 Certain substances employed in the manufacture... 21 Food and Drugs 3 2013-04-01 2013-04-01 false Certain substances employed in the manufacture of food-packaging materials. 181.22 Section 181.22 Food and Drugs FOOD AND DRUG ADMINISTRATION,...

  1. 21 CFR 181.22 - Certain substances employed in the manufacture of food-packaging materials.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... INGREDIENTS Specific Prior-Sanctioned Food Ingredients § 181.22 Certain substances employed in the manufacture... 21 Food and Drugs 3 2012-04-01 2012-04-01 false Certain substances employed in the manufacture of food-packaging materials. 181.22 Section 181.22 Food and Drugs FOOD AND DRUG ADMINISTRATION,...

  2. Nanostructured Materials Utilized in Biopolymer-based Plastics for Food Packaging Applications.

    PubMed

    Ghanbarzadeh, Babak; Oleyaei, Seyed Amir; Almasi, Hadi

    2015-01-01

    Most materials currently used for food packaging are nondegradable, generating environmental problems. Several biopolymers have been exploited to develop materials for ecofriendly food packaging. However, the use of biopolymers has been limited because of their usually poor mechanical and barrier properties, which may be improved by adding reinforcing compounds (fillers), forming composites. Most reinforced materials present poor matrix-filler interactions, which tend to improve with decreasing filler dimensions. The use of fillers with at least one nanoscale dimension (nanoparticles) produces nanocomposites. Nanoparticles have proportionally larger surface area than their microscale counterparts, which favors the filler-matrix interactions and the performance of the resulting material. Besides nanoreinforcements, nanoparticles can have other functions when added to a polymer, such as antimicrobial activity, etc. in this review paper, the structure and properties of main kinds of nanostructured materials which have been studied to use as nanofiller in biopolymer matrices are overviewed, as well as their effects and applications.

  3. 21 CFR 570.13 - Indirect food additives resulting from packaging materials prior sanctioned for animal feed and...

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 21 Food and Drugs 6 2011-04-01 2011-04-01 false Indirect food additives resulting from packaging materials prior sanctioned for animal feed and pet food. 570.13 Section 570.13 Food and Drugs FOOD AND DRUG... FOOD ADDITIVES General Provisions § 570.13 Indirect food additives resulting from packaging...

  4. 21 CFR 570.13 - Indirect food additives resulting from packaging materials prior sanctioned for animal feed and...

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 21 Food and Drugs 6 2012-04-01 2012-04-01 false Indirect food additives resulting from packaging materials prior sanctioned for animal feed and pet food. 570.13 Section 570.13 Food and Drugs FOOD AND DRUG... FOOD ADDITIVES General Provisions § 570.13 Indirect food additives resulting from packaging...

  5. 21 CFR 570.13 - Indirect food additives resulting from packaging materials prior sanctioned for animal feed and...

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 21 Food and Drugs 6 2014-04-01 2014-04-01 false Indirect food additives resulting from packaging materials prior sanctioned for animal feed and pet food. 570.13 Section 570.13 Food and Drugs FOOD AND DRUG... FOOD ADDITIVES General Provisions § 570.13 Indirect food additives resulting from packaging...

  6. 21 CFR 570.13 - Indirect food additives resulting from packaging materials prior sanctioned for animal feed and...

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 21 Food and Drugs 6 2013-04-01 2013-04-01 false Indirect food additives resulting from packaging materials prior sanctioned for animal feed and pet food. 570.13 Section 570.13 Food and Drugs FOOD AND DRUG... FOOD ADDITIVES General Provisions § 570.13 Indirect food additives resulting from packaging...

  7. Gluten-free food database: the nutritional quality and cost of packaged gluten-free foods

    PubMed Central

    Schwingshackl, Lukas; Billmann, Alina; Mystek, Aleksandra; Hickelsberger, Melanie; Bauer, Gregor; König, Jürgen

    2015-01-01

    Notwithstanding a growth in popularity and consumption of gluten-free (GF) food products, there is a lack of substantiated analysis of the nutritional quality compared with their gluten-containing counterparts. To put GF foods into proper perspective both for those who need it (patients with celiac disease) and for those who do not, we provide contemporary data about cost and nutritional quality of GF food products. The objective of this study is to develop a food composition database for seven discretionary food categories of packaged GF products. Nutrient composition, nutritional information and cost of foods from 63 GF and 126 gluten-containing counterparts were systematically obtained from 12 different Austrian supermarkets. The nutrition composition (macro and micronutrients) was analyzed by using two nutrient composition databases in a stepwise approximation process. A total of 63 packaged GF foods were included in the analysis representing a broad spectrum of different GF categories (flour/bake mix, bread and bakery products, pasta and cereal-based food, cereals, cookies and cakes, snacks and convenience food). Our results show that the protein content of GF products is >2 fold lower across 57% of all food categories. In 65% of all GF foods, low sodium content was observed (defined as <120 mg/100 g). Across all GF products, 19% can be classified as source high in fiber (defined as >6g/100 g). On average, GF foods were substantially higher in cost, ranging from +205% (cereals) to +267% (bread and bakery products) compared to similar gluten-containing products. In conclusion, our results indicate that for GF foods no predominant health benefits are indicated; in fact, some critical nutrients must be considered when being on a GF diet. For individuals with celiac disease, the GF database provides a helpful tool to identify the food composition of their medical diet. For healthy consumers, replacing gluten-containing products with GF foods is aligned with

  8. Gluten-free food database: the nutritional quality and cost of packaged gluten-free foods.

    PubMed

    Missbach, Benjamin; Schwingshackl, Lukas; Billmann, Alina; Mystek, Aleksandra; Hickelsberger, Melanie; Bauer, Gregor; König, Jürgen

    2015-01-01

    Notwithstanding a growth in popularity and consumption of gluten-free (GF) food products, there is a lack of substantiated analysis of the nutritional quality compared with their gluten-containing counterparts. To put GF foods into proper perspective both for those who need it (patients with celiac disease) and for those who do not, we provide contemporary data about cost and nutritional quality of GF food products. The objective of this study is to develop a food composition database for seven discretionary food categories of packaged GF products. Nutrient composition, nutritional information and cost of foods from 63 GF and 126 gluten-containing counterparts were systematically obtained from 12 different Austrian supermarkets. The nutrition composition (macro and micronutrients) was analyzed by using two nutrient composition databases in a stepwise approximation process. A total of 63 packaged GF foods were included in the analysis representing a broad spectrum of different GF categories (flour/bake mix, bread and bakery products, pasta and cereal-based food, cereals, cookies and cakes, snacks and convenience food). Our results show that the protein content of GF products is >2 fold lower across 57% of all food categories. In 65% of all GF foods, low sodium content was observed (defined as <120 mg/100 g). Across all GF products, 19% can be classified as source high in fiber (defined as >6g/100 g). On average, GF foods were substantially higher in cost, ranging from +205% (cereals) to +267% (bread and bakery products) compared to similar gluten-containing products. In conclusion, our results indicate that for GF foods no predominant health benefits are indicated; in fact, some critical nutrients must be considered when being on a GF diet. For individuals with celiac disease, the GF database provides a helpful tool to identify the food composition of their medical diet. For healthy consumers, replacing gluten-containing products with GF foods is aligned with

  9. Polymers and paper as packaging materials of irradiated food

    NASA Astrophysics Data System (ADS)

    Pentimalli, M.; Ragni, P.; Righini, G.; Capitani, D.

    2000-03-01

    Effects of γ-irradiation on synthetic polymers and paper used as packaging materials for irradiated food have been studied by NMR. Polystyrene, polybutadiene and some copolymers were studied before and after the γ-irradiation treatment and in the presence or absence of antioxidants and stabilisers. In the absence of additives, the effect of γ-irradiation on polystyrene is negligible even irradiating at high doses. In turn, the role of antioxidants and stabilisers is crucial in polybutadiene and butadiene-containing copolymers. Wood pulp paper was also studied by NMR. Preliminary measurements on γ-irradiated wood pulp sheets show a shortening in the T2 relaxation time component due to the bound water, i.e. some of the bound water is lost.

  10. Learning Activities Packages, Earth Science and Life Science.

    ERIC Educational Resources Information Center

    Miller Junior High School, Marshalltown, IA.

    Thirteen "Learning Activities Packages" for junior high school students focus on earth science and life science. Individual packages can be used with some lecture and films. Each learning activity package lists behavioral objectives and concepts to be used. Lists of reading assignments and references, along with laboratory activities, are also…

  11. Nutrition marketing on processed food packages in Canada: 2010 Food Label Information Program.

    PubMed

    Schermel, Alyssa; Emrich, Teri E; Arcand, JoAnne; Wong, Christina L; L'Abbé, Mary R

    2013-06-01

    The current study describes the frequency of use of different forms of nutrition marketing in Canada and the nutrients and conditions that are the focus of nutrition marketing messages. Prepackaged foods with a Nutrition Facts table (N = 10,487) were collected between March 2010 and April 2011 from outlets of the 3 largest grocery chains in Canada and 1 major western Canadian grocery retailer. The nutrition marketing information collected included nutrient content claims, disease risk reduction claims, and front-of-pack nutrition rating systems (FOPS). We found that nutrition marketing was present on 48.1% of Canadian food packages, with nutrient content claims being the most common information (45.5%), followed by FOPS on 18.9% of packages. Disease risk reduction claims were made least frequently (1.7%). The marketing messages used most often related to total fat and trans fat (15.6% and 15.5% of nutrient content claims, respectively). Limiting total and trans fats is a current public health priority, as recommended by Health Canada and the World Health Organization. However, other nutrients that are also recommended to be limited, including saturated fats, sodium, and added sugars, were not nearly as prominent on food labels. Thus, greater emphasis should be placed by the food industry on these other important nutrients. Repeated data collection in the coming years will allow us to track longitudinal changes in nutrition marketing messages over time as food marketing, public health, and consumer priorities evolve.

  12. Development of bioactive food packaging materials using immobilised bacteriocins lacticin 3147 and nisaplin.

    PubMed

    Scannell, A G; Hill, C; Ross, R P; Marx, S; Hartmeier, W; Elke; Arendt, K

    2000-09-25

    Immobilisation of the bacteriocins nisin and lacticin 3147 to packaging materials was investigated. Stability of both cellulose-based bioactive inserts and anti-microbial polyethylene/polyamide pouches was examined over time. Anti-microbial activity against the indicator strain Lactococcus lactis subsp. lactis HP, in addition to Listeria innocua DPC 1770 and Staphylococcus aureus MMPR3 was observed for all bacteriocin-adsorbed materials. Activity retention of the inserts showed an initial decrease in the first week of storage but remained stable for the remaining 3 months of the trial. However, adsorption of lacticin 3147 to plastic film was unsuccessful, nisin bound well and the resulting film maintained its activity for 3-month period, both at room temperature and under refrigeration. When applied to food systems, the anti-microbial packaging reduced the population of lactic acid bacteria in sliced cheese and ham stored in modified atmosphere packaging (MAP) at refrigeration temperatures, thus extending the shelf life. Nisin-adsorbed bioactive inserts reduced levels of Listeria innocua by > or = 2 log units in both products, and Staphylococcus aureus by approximately 1.5 log units in cheese, and approximately 2.8 log units in ham. Similar reductions were observed in cheese vacuum-packaged in nisin-adsorbed pouches.

  13. 77 FR 14423 - Certain Food Containers, Cups, Plates, Cutlery, and Related Items, and Packaging Thereof; Notice...

    Federal Register 2010, 2011, 2012, 2013, 2014

    2012-03-09

    ... COMMISSION Certain Food Containers, Cups, Plates, Cutlery, and Related Items, and Packaging Thereof; Notice... Trade Commission has received a complaint entitled Certain Food Containers, Cups, Plates, Cutlery, and... containers, cups, plates, cutlery, and related items, and packaging thereof. The complaint names...

  14. Stored product mites (Acari: Astigmata) infesting food in various types of packaging.

    PubMed

    Hubert, Jan; Nesvorna, Marta; Volek, Vlado

    2015-02-01

    From 2008 to 2014, stored product mites have been reported from prepackaged dried food on the market in the Czech Republic. The infestation was by Carpoglyphus lactis (L.) in dried fruits and Tyrophagus putrescentiae (Schrank) in dog feed. The infestation is presumably caused by poor protection of the packages. We compared various packaging methods for their resistance to mites using dried apricots and dog feed in laboratory experiments. The trial packages included nine different plastic films, monofilm, duplex and triplex, and one type of plastic cup (ten replicates per packaging type). All packaging materials are available on the Czech market for dried food products. The samples of dried food were professionally packed in a factory and packaged dried apricots were exposed to C. lactis and dog food to T. putrescentiae. After 3 months of exposure, the infestation and mite density of the prepackaged food was assessed. Mites were found to infest six types of packages. Of the packaging types with mites, 1-5 samples were infested and the maximum abundance was 1,900 mites g(-1) of dried food. Mites entered the prepackaged food by faulty sealing. Inadequate sealing is suggested to be the major cause of the emerged infestation of dried food.

  15. 21 CFR 181.22 - Certain substances employed in the manufacture of food-packaging materials.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... of food-packaging materials. Prior to the enactment of the food additives amendment to the Federal... materials. So used, these substances are not considered “food additives” within the meaning of section 201(s... intended to accomplish any physical or technical effect in the food itself, shall be reduced to the...

  16. 21 CFR 101.2 - Information panel of package form food.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... Section 101.2 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION FOOD LABELING General Provisions § 101.2 Information panel of package... closure is required to bear nutrition labeling in compliance with § 101.9, except that any...

  17. 21 CFR 101.2 - Information panel of package form food.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... Section 101.2 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION FOOD LABELING General Provisions § 101.2 Information panel of package... closure is required to bear nutrition labeling in compliance with § 101.9, except that any...

  18. 21 CFR 181.22 - Certain substances employed in the manufacture of food-packaging materials.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... OF HEALTH AND HUMAN SERVICES (CONTINUED) PRIOR-SANCTIONED FOOD INGREDIENTS Specific Prior-Sanctioned Food Ingredients § 181.22 Certain substances employed in the manufacture of food-packaging materials... 21 Food and Drugs 3 2014-04-01 2014-04-01 false Certain substances employed in the manufacture...

  19. Nano-food packaging: an overview of market, migration research, and safety regulations.

    PubMed

    Bumbudsanpharoke, Nattinee; Ko, Seonghyuk

    2015-05-01

    Recently, food packages produced with nanoparticles, "nano-food packaging," have become more available in the current market. However, although the use of nanomaterials is increasing in food packaging applications, concern over toxicity affects consumer perceptions and acceptance. Quite a number of commercialized forms of nano-food packaging are coated or composited product with inorganic materials, for example, nanosilver and nanoclay as representative examples. Several studies have shown the possibility of nanomaterial migration from packaging or containers to foodstuff. The debate is still ongoing among researchers about the extent of migration and whether it is negligible and safe. Government agencies and stakeholders must hurry to determine use limitations and release conclusive legislation and regulations as soon as possible since nano-food packaging may have great impacts on human health. This paper aims to review the availability of nano-food packaging in the current market, report case studies on nanomaterial migration, and present the current status of safety regulations and management of nano-food packaging in leading countries across regions. This review should enable governments and researchers to develop further nanomaterial risk assessment studies.

  20. Nano-food packaging: an overview of market, migration research, and safety regulations.

    PubMed

    Bumbudsanpharoke, Nattinee; Ko, Seonghyuk

    2015-05-01

    Recently, food packages produced with nanoparticles, "nano-food packaging," have become more available in the current market. However, although the use of nanomaterials is increasing in food packaging applications, concern over toxicity affects consumer perceptions and acceptance. Quite a number of commercialized forms of nano-food packaging are coated or composited product with inorganic materials, for example, nanosilver and nanoclay as representative examples. Several studies have shown the possibility of nanomaterial migration from packaging or containers to foodstuff. The debate is still ongoing among researchers about the extent of migration and whether it is negligible and safe. Government agencies and stakeholders must hurry to determine use limitations and release conclusive legislation and regulations as soon as possible since nano-food packaging may have great impacts on human health. This paper aims to review the availability of nano-food packaging in the current market, report case studies on nanomaterial migration, and present the current status of safety regulations and management of nano-food packaging in leading countries across regions. This review should enable governments and researchers to develop further nanomaterial risk assessment studies. PMID:25881665

  1. Packaging's Contribution for the Effectiveness of the Space Station's Food Service Operation

    NASA Technical Reports Server (NTRS)

    Rausch, B. A.

    1985-01-01

    Storage limitations will have a major effect on space station food service. For example: foods with low bulk density such as ice cream, bread, cake, standard type potato chips and other low density snacks, flaked cereals, etc., will exacerbate the problem of space limitations; package containers are inherently volume consuming and refuse creating; and the useful observation that the optimum package is no package at all leads to the tentative conclusion that the least amount of packaging per unit of food, consistent with storage, aesthetics, preservation, cleanliness, cost and disposal criteria, is the most practical food package for the space station. A series of trade offs may have to be made to arrive at the most appropriate package design for a particular type of food taking all the criteria into account. Some of these trade offs are: single serve vs. bulk; conventional oven vs. microwave oven; nonmetallic aseptically vs. non-aseptically packaged foods; and comparison of aseptic vs. nonaseptic food packages. The advantages and disadvantages are discussed.

  2. Food-packaging materials: migration of constituents into food contents. January 1982-December 1988 (Citations from Packaging Science and technology Abstracts data base). Report for January 1982-December 1988

    SciTech Connect

    Not Available

    1989-01-01

    This bibliography contains citations concerning the migration of food-packaging materials into foods. Plastic, glass, cardboard, metal, and ceramic containers are discussed. Techniques for analyzing packaging contamination are included. (Contains 90 citations fully indexed and including a title list.)

  3. Preparation and application of agar/alginate/collagen ternary blend functional food packaging films.

    PubMed

    Wang, Long-Feng; Rhim, Jong-Whan

    2015-09-01

    Ternary blend agar/alginate/collagen (A/A/C) hydrogel films with silver nanoparticles (AgNPs) and grapefruit seed extract (GSE) were prepared. Their performance properties, transparency, tensile strength (TS), water vapor permeability (WVP), water contact angle (CA), water swelling ratio (SR), water solubility (WS), and antimicrobial activity were determined. The A/A/C film was highly transparent, and both AgNPs and GSE incorporated blend films (A/A/C(AgNPs) and A/A/C(GSE)) exhibited UV-screening effect, especially, the A/A/C(GSE) film had high UV-screening effect without sacrificing the transmittance. In addition, the A/A/C blend films formed efficient hydrogel film with the water holding capacity of 23.6 times of their weight. Both A/A/C(AgNPs) and A/A/C(GSE) composite films exhibited strong antimicrobial activity against both Gram-positive (Listeria monocytogenes) and Gram-negative (Escherichia coli) food-borne pathogenic bacteria. The test results of fresh potatoes packaging revealed that all the A/A/C ternary blend films prevented forming of condensed water on the packaged film surface, both A/A/C(AgNPs) and A/A/C(GSE) composite films prevented greening of potatoes during storage. The results indicate that the ternary blend hydrogel films incorporated with AgNPs or GSE can be used not only as antifogging packaging films for highly respiring fresh agriculture produce, but also as an active food packaging system utilizing their strong antimicrobial activity. PMID:26187189

  4. The Impact of WIC Food Package Changes on Access to Healthful Food in 2 Low-Income Urban Neighborhoods

    ERIC Educational Resources Information Center

    Hillier, Amy; McLaughlin, Jacqueline; Cannuscio, Carolyn C.; Chilton, Mariana; Krasny, Sarah; Karpyn, Allison

    2012-01-01

    Objective: To evaluate the impact of the 2009 food package changes for the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) on the availability of healthful food. Design: Survey of all food stores in the study area before and after the changes were implemented. Setting: Two low-income neighborhoods in Philadelphia, 1…

  5. 21 CFR 178.3130 - Antistatic and/or anti-fogging agents in food-packaging materials.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 21 Food and Drugs 3 2010-04-01 2009-04-01 true Antistatic and/or anti-fogging agents in food-packaging materials. 178.3130 Section 178.3130 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF.../or anti-fogging agents in food-packaging materials. The substances listed in paragraph (b) of...

  6. 21 CFR 178.3130 - Antistatic and/or anti-fogging agents in food-packaging materials.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 21 Food and Drugs 3 2011-04-01 2011-04-01 false Antistatic and/or anti-fogging agents in food-packaging materials. 178.3130 Section 178.3130 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF.../or anti-fogging agents in food-packaging materials. The substances listed in paragraph (b) of...

  7. 21 CFR 178.3130 - Antistatic and/or anti-fogging agents in food-packaging materials.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 21 Food and Drugs 3 2013-04-01 2013-04-01 false Antistatic and/or anti-fogging agents in food-packaging materials. 178.3130 Section 178.3130 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF.../or anti-fogging agents in food-packaging materials. The substances listed in paragraph (b) of...

  8. 21 CFR 178.3130 - Antistatic and/or anti-fogging agents in food-packaging materials.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 21 Food and Drugs 3 2012-04-01 2012-04-01 false Antistatic and/or anti-fogging agents in food-packaging materials. 178.3130 Section 178.3130 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF.../or anti-fogging agents in food-packaging materials. The substances listed in paragraph (b) of...

  9. 76 FR 54801 - Reynolds Food Packaging LLC, a Subsidiary of Reynolds Group Holding Limited, Grove City, PA...

    Federal Register 2010, 2011, 2012, 2013, 2014

    2011-09-02

    ... Employment and Training Administration Reynolds Food Packaging LLC, a Subsidiary of Reynolds Group Holding... Reynolds Food Packaging LLC, a subsidiary of Reynolds Group Holding Limited, Grove City, Pennsylvania... make the following certification: All workers of Reynolds Food Packaging LLC, a subsidiary of...

  10. 77 FR 17093 - Certain Food Waste Disposers and Components and Packaging Thereof: Notice of Receipt of Complaint...

    Federal Register 2010, 2011, 2012, 2013, 2014

    2012-03-23

    ... COMMISSION Certain Food Waste Disposers and Components and Packaging Thereof: Notice of Receipt of Complaint... complaint entitled Certain Food Waste Disposers and Components and Packaging Thereof, DN 2886; the... States after importation of certain food waste disposers and components and packaging thereof....

  11. Sodium Content in Packaged Foods by Census Division in the United States, 2009

    PubMed Central

    Lee, Alexandra K.; Yuan, Keming; Maalouf, Joyce; Gillespie, Cathleen; Cogswell, Mary E.

    2015-01-01

    Excess sodium intake correlates positively with high blood pressure. Blood pressure varies by region, but whether sodium content of foods sold varies across regions is unknown. We combined nutrition and sales data from 2009 to assess the regional variation of sodium in packaged food products sold in 3 of the 9 US census divisions. Although sodium density and concentration differed little by region, fewer than half of selected food products met Food and Drug Administration sodium-per-serving conditions for labeling as “healthy.” Regional differences in hypertension were not reflected in differences in the sodium content of packaged foods from grocery stores. PMID:25837256

  12. Sodium content of foods contributing to sodium intake: A comparison between selected foods from the CDC Packaged Food Database and the USDA National Nutrient Database for Standard Reference

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The sodium concentration (mg/100g) for 23 of 125 Sentinel Foods were identified in the 2009 CDC Packaged Food Database (PFD) and compared with data in the USDA’s 2013 Standard Reference 26 (SR 26) database. Sentinel Foods are foods and beverages identified by USDA to be monitored as primary indicat...

  13. 77 FR 23751 - Certain Food Waste Disposers and Components and Packaging Thereof; Institution of Investigation...

    Federal Register 2010, 2011, 2012, 2013, 2014

    2012-04-20

    ... COMMISSION Certain Food Waste Disposers and Components and Packaging Thereof; Institution of Investigation... importation, and the sale within the United States after importation of certain food waste disposers and... sale within the United States after importation of certain food waste disposers and components...

  14. Leaching-resistant carrageenan-based colorimetric oxygen indicator films for intelligent food packaging.

    PubMed

    Vu, Chau Hai Thai; Won, Keehoon

    2014-07-23

    Visual oxygen indicators can give information on the quality and safety of packaged food in an economic and simple manner by changing color based on the amount of oxygen in the packaging, which is related to food spoilage. In particular, ultraviolet (UV)-activated oxygen indicators have the advantages of in-pack activation and irreversibility; however, these dye-based oxygen indicator films suffer from dye leaching upon contact with water. In this work, we introduce carrageenans, which are natural sulfated polysaccharides, to develop UV-activated colorimetric oxygen indicator films that are resistant to dye leakage. Carrageenan-based indicator films were fabricated using redox dyes [methylene blue (MB), azure A, and thionine], a sacrificial electron donor (glycerol), an UV-absorbing photocatalyst (TiO2), and an encapsulation polymer (carrageenan). They showed even lower dye leakage in water than conventional oxygen indicator films, owing to the electrostatic interaction of anionic carrageenan with cationic dyes. The MB/TiO2/glycerol/carrageenan oxygen indicator film was successfully bleached upon UV irradiation, and it regained color very rapidly in the presence of oxygen compared to the other waterproof oxygen indicator films. PMID:24979322

  15. Leaching-resistant carrageenan-based colorimetric oxygen indicator films for intelligent food packaging.

    PubMed

    Vu, Chau Hai Thai; Won, Keehoon

    2014-07-23

    Visual oxygen indicators can give information on the quality and safety of packaged food in an economic and simple manner by changing color based on the amount of oxygen in the packaging, which is related to food spoilage. In particular, ultraviolet (UV)-activated oxygen indicators have the advantages of in-pack activation and irreversibility; however, these dye-based oxygen indicator films suffer from dye leaching upon contact with water. In this work, we introduce carrageenans, which are natural sulfated polysaccharides, to develop UV-activated colorimetric oxygen indicator films that are resistant to dye leakage. Carrageenan-based indicator films were fabricated using redox dyes [methylene blue (MB), azure A, and thionine], a sacrificial electron donor (glycerol), an UV-absorbing photocatalyst (TiO2), and an encapsulation polymer (carrageenan). They showed even lower dye leakage in water than conventional oxygen indicator films, owing to the electrostatic interaction of anionic carrageenan with cationic dyes. The MB/TiO2/glycerol/carrageenan oxygen indicator film was successfully bleached upon UV irradiation, and it regained color very rapidly in the presence of oxygen compared to the other waterproof oxygen indicator films.

  16. Accessing packaged food and beverages in hospital. Exploring experiences of patients and staff.

    PubMed

    Bell, A F; Walton, K; Chevis, J S; Davies, K; Manson, C; Wypych, A; Yoxall, A; Kirkby, J; Alexander, N

    2013-01-01

    Food and beverage packaging has been identified as a contributing factor to malnutrition among elderly patients in hospitals. The focus of this research was to describe the types of food and beverage packaging used in NSW hospitals, determine the 'problematic' packaging from the users' perspective, investigate the effect of hand strength on the ability to open the packaging and to survey users' (patients and staff) views on the 'accessibility' of the packaging. The study was conducted in the Illawarra region of NSW, Australia. Participants (140 mostly elderly inpatients and 64 staff members) were recruited from four local public hospitals. Data were collected using interviews, questionnaires, observations and grip strength testing. Several food and beverage packages were found difficult to open by at least 40% of patients. These included milk and juices (52%), cereal (49%), condiments (46%), tetra packs (40%) and water bottles (40%). The difficulties were attributed to 'fiddly' packaging, hand strength and vision; however, only tetra packs demonstrated a relationship between time taken to open and hand strength, suggesting other aspects of hand function may be more important than strength when opening food and beverage packages.

  17. 77 FR 50716 - Certain Food Waste Disposers and Components and Packaging Thereof; Notice of Commission...

    Federal Register 2010, 2011, 2012, 2013, 2014

    2012-08-22

    ... From the Federal Register Online via the Government Publishing Office INTERNATIONAL TRADE COMMISSION Certain Food Waste Disposers and Components and Packaging Thereof; Notice of Commission... (5) trade dress infringement. 77 FR 23751 (Apr. 20, 2012). The Commission's Notice of...

  18. 21 CFR 182.70 - Substances migrating from cotton and cotton fabrics used in dry food packaging.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 21 Food and Drugs 3 2014-04-01 2014-04-01 false Substances migrating from cotton and cotton... Provisions § 182.70 Substances migrating from cotton and cotton fabrics used in dry food packaging. Substances migrating to food from cotton and cotton fabrics used in dry food packaging that are...

  19. Tractor Mechanics: Learning Activity Packages 1-19.

    ERIC Educational Resources Information Center

    Clemson Univ., SC. Vocational Education Media Center.

    Learning activity packages are presented for teaching tractor mechanics. The first of two sections deals with miscellaneous tasks and contains learning activity packages on cleaning the tractor and receiving new tractor parts. Section 2 is concerned with maintaining and servicing the electrical system, and it includes the following learning…

  20. [Determination of phthalate plasticizers in daily foods and their migration from food packages].

    PubMed

    Yang, Youyou; Xie, Yunfeng; Tian, Feifei; Yang, Yongtan

    2013-07-01

    A total of 16 phthalates in food samples (beverage, milk and wine) were analyzed by y gas chromatography-mass spectrometry (GC-MS) combined with the sample preparation of liquid-liquid extraction and dispersive solid-phase extraction ( dSPE ) . The limits of detection (LODs, S/N=3) for the 16 phathalates were fairly good, ranging form 0.005 to 0.025 mg/L. The relative standard deviations (RSDs) of the peak areas were less than 2%, showing good repeatability. In addition, the recoveries of phthalates in various matrices were generally ranging from 60% to 110%. In conclusion, the developed method can help the trace analysis of phthalates in beverage, wine and milk. In order to strictly investigate the migration of phthalates from the daily food packages like plastic wraps and storage bags, iso-octane was used as the simulant of fatty foods. The migration determined using the above aptimized method showing the significant migration exsting in plastic wraps and some unqualified products in current market is not meeting the national regulations about the migration limits of phthalates. PMID:24164037

  1. Engineering functional nanothin multilayers on food packaging: ice-nucleating polyethylene films.

    PubMed

    Gezgin, Zafer; Lee, Tung-Ching; Huang, Qingrong

    2013-05-29

    Polyethylene is the most prevalent plastic and is commonly used as a packaging material. Despite its common use, there are not many studies on imparting functionalities to those films which can make them more desirable for frozen food packaging. Here, commercial low-density polyethylene (LDPE) films were oxidized by UV-ozone (UVO) treatment to obtain a negatively charged hydrophilic surface to allow fabrication of functional multilayers. An increase in hydrophilicity was observed when films were exposed to UVO for 4 min and longer. Thin multilayers were formed by dipping the UVO-treated films into biopolymer solutions, and extracellular ice nucleators (ECINs) were immobilized onto the film surface to form a functional top layer. Polyelectrolyte adsorption was studied and confirmed on silicon wafers by measuring the water contact angles of the layers and investigating the surface morphology via atomic force microscopy. An up to 4-5 °C increase in ice nucleation temperatures and an up to 10 min decrease in freezing times were observed with high-purity deionized water samples frozen in ECIN-coated LDPE films. Films retained their ice nucleation activity up to 50 freeze-thaw cycles. Our results demonstrate the potential of using ECIN-coated polymer films for frozen food application.

  2. Characterization of soluble soybean polysaccharide film incorporated essential oil intended for food packaging.

    PubMed

    Salarbashi, Davoud; Tajik, Sima; Ghasemlou, Mehran; Shojaee-Aliabadi, Saeedeh; Shahidi Noghabi, Mostafa; Khaksar, Ramin

    2013-10-15

    This study examines the development of new bio-active polysaccharide-based bioplastics through casting and solvent-evaporation. Soluble soybean polysaccharide (SSPS) films incorporated with Zataria multiflora Boiss (ZEO) or Mentha pulegium (MEO) at various concentrations were prepared and characterized. The presence of ZEO and MEO improved polysaccharide interactions, reducing the films' water solubility and water vapor barrier properties, but did not markedly modify their moisture content or thickness. Differing amounts of ZEO or MEO had no significant effect on mechanical behavior, with the exception of 3% oil concentration, which decreased tensile strength and significantly increased elongation at break. DMTA curves revealed a single Tg, which may indicate the compatibility of essential oil and SSPS. The electron scanning micrograph for the composite film was homogeneous, without signs of phase separation between the components. These results suggest that ZEO and MEO can potentially be directly incorporated into SSPS to prepare active biodegradable films for food-packaging applications. PMID:23987454

  3. Characterization of soluble soybean polysaccharide film incorporated essential oil intended for food packaging.

    PubMed

    Salarbashi, Davoud; Tajik, Sima; Ghasemlou, Mehran; Shojaee-Aliabadi, Saeedeh; Shahidi Noghabi, Mostafa; Khaksar, Ramin

    2013-10-15

    This study examines the development of new bio-active polysaccharide-based bioplastics through casting and solvent-evaporation. Soluble soybean polysaccharide (SSPS) films incorporated with Zataria multiflora Boiss (ZEO) or Mentha pulegium (MEO) at various concentrations were prepared and characterized. The presence of ZEO and MEO improved polysaccharide interactions, reducing the films' water solubility and water vapor barrier properties, but did not markedly modify their moisture content or thickness. Differing amounts of ZEO or MEO had no significant effect on mechanical behavior, with the exception of 3% oil concentration, which decreased tensile strength and significantly increased elongation at break. DMTA curves revealed a single Tg, which may indicate the compatibility of essential oil and SSPS. The electron scanning micrograph for the composite film was homogeneous, without signs of phase separation between the components. These results suggest that ZEO and MEO can potentially be directly incorporated into SSPS to prepare active biodegradable films for food-packaging applications.

  4. Optical packaging activities at Institute of Microelectronics (IME), Singapore

    NASA Astrophysics Data System (ADS)

    Teo, Keng-Hwa; Sudharsanam, Krishnamachari; Pamidighantam, Ramana V.; Yeo, Yongkee; Iyer, Mahadevan K.

    2002-08-01

    The development of optoelectronic components for gigabit Ethernet communications is converging towards access networks where the cost of device makes a significant impact on the market acceptance. Device fabrication and packaging cost have to be brought down with novel assembly and packaging methods. Singapore has established a reputation in semiconductor device development and fabrication with excellent process and packaging facilities. Institute of Microelectronics (IME) was founded in 1991 to add value to the Singapore electronics industry. IME is involved in the development of active and passive photonics components using Silicon and polymer materials. We present a brief report on the development activities taking place in the field of optical component packaging at IME in recent years. We present a review of our competence and some of the optical device packaging activities that are being undertaken.

  5. Participative development of packages in the food industry--evaluation of ergonomics and productivity by objective measurements.

    PubMed

    Forsman, Mikael; Bernmark, Eva; Nilsson, Birgitta; Pousette, Sandra; Mathiassen, Svend Erik

    2012-01-01

    Rationalizations generally have a negative effect on health and known risk factors for musculoskeletal disorders. These effects may be reduced by paying attention to modifiers as worker participation and a resonant management style. In this study a participatory approach was used in the food industry in order to improve ergonomics and productivity. The food industry shows a high prevalence of musculoskeletal disorders, and repetitive manual work occurs extensively. Prototypes of new packaging solutions were developed in three cases, and compared in a simulated production to the existing production system through direct measurements of working postures and muscle activity, ratings of physical load, and general productivity data. Measured and rated ergonomic exposures showed that workload was significantly lower for the prototypes, in all three cases. In two cases, the number of handling operations included in the packaging operations were greatly reduced with the prototype package, as were production costs. The impact on disorders of the obtained load reductions is difficult to assess, but we believe that in "critical" situations like this, even small improvements may have an effect. This study shows that workloads during manual handling of packages as well as production costs can be reduced by applying participative development of packages.

  6. Hydrothermal carbonization of food waste and associated packaging materials for energy source generation.

    PubMed

    Li, Liang; Diederick, Ryan; Flora, Joseph R V; Berge, Nicole D

    2013-11-01

    Hydrothermal carbonization (HTC) is a thermal conversion technique that converts food wastes and associated packaging materials to a valuable, energy-rich resource. Food waste collected from local restaurants was carbonized over time at different temperatures (225, 250 and 275°C) and solids concentrations to determine how process conditions influence carbonization product properties and composition. Experiments were also conducted to determine the influence of packaging material on food waste carbonization. Results indicate the majority of initial carbon remains integrated within the solid-phase at the solids concentrations and reaction temperatures evaluated. Initial solids concentration influences carbon distribution because of increased compound solubilization, while changes in reaction temperature imparted little change on carbon distribution. The presence of packaging materials significantly influences the energy content of the recovered solids. As the proportion of packaging materials increase, the energy content of recovered solids decreases because of the low energetic retention associated with the packaging materials. HTC results in net positive energy balances at all conditions, except at a 5% (dry wt.) solids concentration. Carbonization of food waste and associated packaging materials also results in net positive balances, but energy needs for solids post-processing are significant. Advantages associated with carbonization are not fully realized when only evaluating process energetics. A more detailed life cycle assessment is needed for a more complete comparison of processes.

  7. Hydrothermal carbonization of food waste and associated packaging materials for energy source generation.

    PubMed

    Li, Liang; Diederick, Ryan; Flora, Joseph R V; Berge, Nicole D

    2013-11-01

    Hydrothermal carbonization (HTC) is a thermal conversion technique that converts food wastes and associated packaging materials to a valuable, energy-rich resource. Food waste collected from local restaurants was carbonized over time at different temperatures (225, 250 and 275°C) and solids concentrations to determine how process conditions influence carbonization product properties and composition. Experiments were also conducted to determine the influence of packaging material on food waste carbonization. Results indicate the majority of initial carbon remains integrated within the solid-phase at the solids concentrations and reaction temperatures evaluated. Initial solids concentration influences carbon distribution because of increased compound solubilization, while changes in reaction temperature imparted little change on carbon distribution. The presence of packaging materials significantly influences the energy content of the recovered solids. As the proportion of packaging materials increase, the energy content of recovered solids decreases because of the low energetic retention associated with the packaging materials. HTC results in net positive energy balances at all conditions, except at a 5% (dry wt.) solids concentration. Carbonization of food waste and associated packaging materials also results in net positive balances, but energy needs for solids post-processing are significant. Advantages associated with carbonization are not fully realized when only evaluating process energetics. A more detailed life cycle assessment is needed for a more complete comparison of processes. PMID:23831005

  8. Testing nano-silver food packaging to evaluate silver migration and food spoilage bacteria on chicken meat.

    PubMed

    Gallocchio, Federica; Cibin, Veronica; Biancotto, Giancarlo; Roccato, Anna; Muzzolon, Orietta; Carmen, Losasso; Simone, Belluco; Manodori, Laura; Fabrizi, Alberto; Patuzzi, Ilaria; Ricci, Antonia

    2016-06-01

    Migration of nanomaterials from food containers into food is a matter of concern because of the potential risk for exposed consumers. The aims of this study were to evaluate silver migration from a commercially available food packaging containing silver nanoparticles into a real food matrix (chicken meat) under plausible domestic storage conditions and to test the contribution of such packaging to limit food spoilage bacteria proliferation. Chemical analysis revealed the absence of silver in chicken meatballs under the experimental conditions in compliance with current European Union legislation, which establishes a maximum level of 0.010 mg kg(-1) for the migration of non-authorised substances through a functional barrier (Commission Regulation (EU) No. 10/2011). On the other hand, microbiological tests (total microbial count, Pseudomonas spp. and Enterobacteriaceae) showed no relevant difference in the tested bacteria levels between meatballs stored in silver-nanoparticle plastic bags or control bags. This study shows the importance of testing food packaging not only to verify potential silver migration as an indicator of potential nanoparticle migration, but also to evaluate the benefits in terms of food preservation so as to avoid unjustified usage of silver nanoparticles and possible negative impacts on the environment. PMID:27147130

  9. Testing nano-silver food packaging to evaluate silver migration and food spoilage bacteria on chicken meat.

    PubMed

    Gallocchio, Federica; Cibin, Veronica; Biancotto, Giancarlo; Roccato, Anna; Muzzolon, Orietta; Carmen, Losasso; Simone, Belluco; Manodori, Laura; Fabrizi, Alberto; Patuzzi, Ilaria; Ricci, Antonia

    2016-06-01

    Migration of nanomaterials from food containers into food is a matter of concern because of the potential risk for exposed consumers. The aims of this study were to evaluate silver migration from a commercially available food packaging containing silver nanoparticles into a real food matrix (chicken meat) under plausible domestic storage conditions and to test the contribution of such packaging to limit food spoilage bacteria proliferation. Chemical analysis revealed the absence of silver in chicken meatballs under the experimental conditions in compliance with current European Union legislation, which establishes a maximum level of 0.010 mg kg(-1) for the migration of non-authorised substances through a functional barrier (Commission Regulation (EU) No. 10/2011). On the other hand, microbiological tests (total microbial count, Pseudomonas spp. and Enterobacteriaceae) showed no relevant difference in the tested bacteria levels between meatballs stored in silver-nanoparticle plastic bags or control bags. This study shows the importance of testing food packaging not only to verify potential silver migration as an indicator of potential nanoparticle migration, but also to evaluate the benefits in terms of food preservation so as to avoid unjustified usage of silver nanoparticles and possible negative impacts on the environment.

  10. Laser spectroscopy for totally non-intrusive detection of oxygen in modified atmosphere food packages

    NASA Astrophysics Data System (ADS)

    Cocola, L.; Fedel, M.; Poletto, L.; Tondello, G.

    2015-04-01

    A device for measuring the oxygen concentration inside packages in modified atmosphere working in a completely non-intrusive way has been developed and tested. The device uses tunable diode laser spectroscopy in a geometry similar to a short distance LIDAR: A laser beam is sent through the top film of a food package, and the absorption is measured by detecting the light scattered by the bottom of the container or by a portion of the food herein contained. The device can operate completely in a contactless way from the package, and the distances of absorption both outside and inside the package are measured with a triangulation system. The performances of the device have been tested for various types of containers, and absolute values for the oxygen concentration have been compared with standard albeit destructive measurements.

  11. Sandwich-Architectured Poly(lactic acid)-Graphene Composite Food Packaging Films.

    PubMed

    Goh, Kunli; Heising, Jenneke K; Yuan, Yang; Karahan, Huseyin E; Wei, Li; Zhai, Shengli; Koh, Jia-Xuan; Htin, Nanda M; Zhang, Feimo; Wang, Rong; Fane, Anthony G; Dekker, Matthijs; Dehghani, Fariba; Chen, Yuan

    2016-04-20

    Biodegradable food packaging promises a more sustainable future. Among the many different biopolymers used, poly(lactic acid) (PLA) possesses the good mechanical property and cost-effectiveness necessary of a biodegradable food packaging. However, PLA food packaging suffers from poor water vapor and oxygen barrier properties compared to many petroleum-derived ones. A key challenge is, therefore, to simultaneously enhance both the water vapor and oxygen barrier properties of the PLA food packaging. To address this issue, we design a sandwich-architectured PLA-graphene composite film, which utilizes an impermeable reduced graphene oxide (rGO) as the core barrier and commercial PLA films as the outer protective encapsulation. The synergy between the barrier and the protective encapsulation results in a significant 87.6% reduction in the water vapor permeability. At the same time, the oxygen permeability is reduced by two orders of magnitude when evaluated under both dry and humid conditions. The excellent barrier properties can be attributed to the compact lamellar microstructure and the hydrophobicity of the rGO core barrier. Mechanistic analysis shows that the large rGO lateral dimension and the small interlayer spacing between the rGO sheets have created an extensive and tortuous diffusion pathway, which is up to 1450-times the thickness of the rGO barrier. In addition, the sandwiched architecture has imbued the PLA-rGO composite film with good processability, which increases the manageability of the film and its competency to be tailored. Simulations using the PLA-rGO composite food packaging film for edible oil and potato chips also exhibit at least eight-fold extension in the shelf life of these oxygen and moisture sensitive food products. Overall, these qualities have demonstrated the high potential of a sandwich-architectured PLA-graphene composite film for food packaging applications.

  12. Sandwich-Architectured Poly(lactic acid)-Graphene Composite Food Packaging Films.

    PubMed

    Goh, Kunli; Heising, Jenneke K; Yuan, Yang; Karahan, Huseyin E; Wei, Li; Zhai, Shengli; Koh, Jia-Xuan; Htin, Nanda M; Zhang, Feimo; Wang, Rong; Fane, Anthony G; Dekker, Matthijs; Dehghani, Fariba; Chen, Yuan

    2016-04-20

    Biodegradable food packaging promises a more sustainable future. Among the many different biopolymers used, poly(lactic acid) (PLA) possesses the good mechanical property and cost-effectiveness necessary of a biodegradable food packaging. However, PLA food packaging suffers from poor water vapor and oxygen barrier properties compared to many petroleum-derived ones. A key challenge is, therefore, to simultaneously enhance both the water vapor and oxygen barrier properties of the PLA food packaging. To address this issue, we design a sandwich-architectured PLA-graphene composite film, which utilizes an impermeable reduced graphene oxide (rGO) as the core barrier and commercial PLA films as the outer protective encapsulation. The synergy between the barrier and the protective encapsulation results in a significant 87.6% reduction in the water vapor permeability. At the same time, the oxygen permeability is reduced by two orders of magnitude when evaluated under both dry and humid conditions. The excellent barrier properties can be attributed to the compact lamellar microstructure and the hydrophobicity of the rGO core barrier. Mechanistic analysis shows that the large rGO lateral dimension and the small interlayer spacing between the rGO sheets have created an extensive and tortuous diffusion pathway, which is up to 1450-times the thickness of the rGO barrier. In addition, the sandwiched architecture has imbued the PLA-rGO composite film with good processability, which increases the manageability of the film and its competency to be tailored. Simulations using the PLA-rGO composite food packaging film for edible oil and potato chips also exhibit at least eight-fold extension in the shelf life of these oxygen and moisture sensitive food products. Overall, these qualities have demonstrated the high potential of a sandwich-architectured PLA-graphene composite film for food packaging applications. PMID:27028268

  13. Status of nutrition labeling, health claims, and nutrient content claims for processed foods: 1997 Food Label and Package Survey.

    PubMed

    Brecher, S J; Bender, M M; Wilkening, V L; McCabe, N M; Anderson, E M

    2000-09-01

    The Food and Drug Administration (FDA) conducts studies of food labels as part of its ongoing monitoring of the nutritional status of the US population. In 1994 FDA nutrition labeling rules were implemented and in 1997 the Food Label and Package Survey characterized various aspects of the labeling of processed, packaged foods, including nutrition labeling, health claims, and nutrient content claims. For the survey, FDA selected a multistage, representative sample of food products from the SCAN-TRACK food sales database (AC Nielsen Co, Schaumburg, Ill). FDA identified 58 product groups and selected those product classes from the database that accounted for 80% of sales in each group. From each product class, FDA selected the 3 top-selling product brands and randomly selected follower brands. Based on label information from a final sample of 1,267 food products, FDA determined the percentage of products sold that bear Nutrition Facts labels, health claims, and nutrient content claims. The purpose of this article was to present FDA findings regarding the status of food labels 3 years after implementation of the nutrition labeling rules. Nutrition-labeled products accounted for an estimated 96.5% of the annual sales of processed, packaged foods. An additional 3.4% of products sold were exempt from labeling regulations. Nutrient content claims and health claims appeared on an estimated 39% and 4%, respectively, of the products sold. Dietitians and other health care professionals can use this survey information to identify food types with specific label information and to assist the US consumer in making more varied and healthful food choices in the marketplace. PMID:11019354

  14. Food packaging regulation in the United States and the European Union.

    PubMed

    Heckman, Jerome H

    2005-06-01

    The regulation of food packaging has, indeed, become a global subject as the world's commercial channels have broadened since World War II. The first comprehensive regulatory statute governing the area was the Food Additives Amendment of 1958 in the United States, a modification of the 1938 Federal Food, Drug, and Cosmetic Act. Germany, Italy, The Netherlands, and Belgium began regulatory activity in the early 1960s and the European Community set in motion its own work in this direction beginning in 1976. Companies in the United States and the Europe have been struggling with each of the laws since then. The regulatory systems employed on the two continents are superficially similar but this is far from the truth in actual practice. Each has its own special history and set of exemptions; they vary tremendously. Each has its cadre of supporters as well but a considerable lack of understanding afflicts regulators and the regulated on both sides of the Atlantic. This three part report first discusses the history of the United States system and its characteristics; Book II covers the history of European Union regulations and their salient features; and Book III highlights the commonalities and differences in the systems, discusses their scientific basing points, and makes some recommendations as to how they can be brought closer together in the interests of harmonization and the removal of unnecessary trade barriers.

  15. Food packaging regulation in the United States and the European Union.

    PubMed

    Heckman, Jerome H

    2005-06-01

    The regulation of food packaging has, indeed, become a global subject as the world's commercial channels have broadened since World War II. The first comprehensive regulatory statute governing the area was the Food Additives Amendment of 1958 in the United States, a modification of the 1938 Federal Food, Drug, and Cosmetic Act. Germany, Italy, The Netherlands, and Belgium began regulatory activity in the early 1960s and the European Community set in motion its own work in this direction beginning in 1976. Companies in the United States and the Europe have been struggling with each of the laws since then. The regulatory systems employed on the two continents are superficially similar but this is far from the truth in actual practice. Each has its own special history and set of exemptions; they vary tremendously. Each has its cadre of supporters as well but a considerable lack of understanding afflicts regulators and the regulated on both sides of the Atlantic. This three part report first discusses the history of the United States system and its characteristics; Book II covers the history of European Union regulations and their salient features; and Book III highlights the commonalities and differences in the systems, discusses their scientific basing points, and makes some recommendations as to how they can be brought closer together in the interests of harmonization and the removal of unnecessary trade barriers. PMID:15896448

  16. Development of expert system for biobased polymer material selection: food packaging application.

    PubMed

    Sanyang, M L; Sapuan, S M

    2015-10-01

    Biobased food packaging materials are gaining more attention owing to their intrinsic biodegradable nature and renewability. Selection of suitable biobased polymers for food packaging applications could be a tedious task with potential mistakes in choosing the best materials. In this paper, an expert system was developed using Exsys Corvid software to select suitable biobased polymer materials for packaging fruits, dry food and dairy products. If - Then rule based system was utilized to accomplish the material selection process whereas a score system was formulated to facilitate the ranking of selected materials. The expert system selected materials that satisfied all constraints and selection results were presented in suitability sequence depending on their scores. The expert system selected polylactic acid (PLA) as the most suitable material.

  17. Development of a new modelling tool (FACET) to assess exposure to chemical migrants from food packaging.

    PubMed

    Oldring, P K T; O'Mahony, C; Dixon, J; Vints, M; Mehegan, J; Dequatre, C; Castle, L

    2014-01-01

    The approach used to obtain European Union-wide data on the usage and concentration of substances in different food packaging materials is described. Statistics were collected on pack sizes and market shares for the different materials used to package different food groups. The packaging materials covered were plastics (both flexible and rigid), metal containers, light metal packaging, paper and board, as well as the adhesives and inks used on them. An explanation as to how these data are linked in various ways in the FACET exposure modelling tool is given as well as an overview of the software along with examples of the intermediate tables of data. The example of bisphenol A (BPA), used in resins that may be incorporated into some coatings for canned foodstuffs, is used to illustrate how the data in FACET are combined to produce concentration distributions. Such concentration distributions are then linked probabilistically to the amounts of each food item consumed, as recorded in national food consumption survey diaries, in order to estimate exposure to packaging migrants. Estimates of exposure are at the level of the individual consumer and thus can be expressed for various percentiles of different populations and subpopulations covered by the national dietary surveys. PMID:24215584

  18. 21 CFR 570.13 - Indirect food additives resulting from packaging materials prior sanctioned for animal feed and...

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 21 Food and Drugs 6 2010-04-01 2010-04-01 false Indirect food additives resulting from packaging materials prior sanctioned for animal feed and pet food. 570.13 Section 570.13 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) ANIMAL DRUGS, FEEDS, AND RELATED...

  19. 21 CFR 108.35 - Thermal processing of low-acid foods packaged in hermetically sealed containers.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... sealed containers shall promptly report to the Food and Drug Administration any instance of spoilage or... 21 Food and Drugs 2 2012-04-01 2012-04-01 false Thermal processing of low-acid foods packaged in hermetically sealed containers. 108.35 Section 108.35 Food and Drugs FOOD AND DRUG ADMINISTRATION,...

  20. 21 CFR 108.35 - Thermal processing of low-acid foods packaged in hermetically sealed containers.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... sealed containers shall promptly report to the Food and Drug Administration any instance of spoilage or... 21 Food and Drugs 2 2011-04-01 2011-04-01 false Thermal processing of low-acid foods packaged in hermetically sealed containers. 108.35 Section 108.35 Food and Drugs FOOD AND DRUG ADMINISTRATION,...

  1. 21 CFR 108.35 - Thermal processing of low-acid foods packaged in hermetically sealed containers.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... sealed containers shall promptly report to the Food and Drug Administration any instance of spoilage or... 21 Food and Drugs 2 2014-04-01 2014-04-01 false Thermal processing of low-acid foods packaged in hermetically sealed containers. 108.35 Section 108.35 Food and Drugs FOOD AND DRUG ADMINISTRATION,...

  2. 21 CFR 509.15 - Use of polychlorinated biphenyls (PCB's) in establishments manufacturing food-packaging materials.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... environmental stability and tendency to survive and be concentrated through the food chain. The judgment as to... 21 Food and Drugs 6 2010-04-01 2010-04-01 false Use of polychlorinated biphenyls (PCB's) in establishments manufacturing food-packaging materials. 509.15 Section 509.15 Food and Drugs FOOD AND...

  3. 21 CFR 109.15 - Use of polychlorinated biphenyls (PCB's) in establishments manufacturing food-packaging materials.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... environmental stability and tendency to survive and be concentrated through the food chain. The judgment as to... 21 Food and Drugs 2 2012-04-01 2012-04-01 false Use of polychlorinated biphenyls (PCB's) in establishments manufacturing food-packaging materials. 109.15 Section 109.15 Food and Drugs FOOD AND...

  4. 21 CFR 109.15 - Use of polychlorinated biphenyls (PCB's) in establishments manufacturing food-packaging materials.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... environmental stability and tendency to survive and be concentrated through the food chain. The judgment as to... 21 Food and Drugs 2 2013-04-01 2013-04-01 false Use of polychlorinated biphenyls (PCB's) in establishments manufacturing food-packaging materials. 109.15 Section 109.15 Food and Drugs FOOD AND...

  5. 21 CFR 109.15 - Use of polychlorinated biphenyls (PCB's) in establishments manufacturing food-packaging materials.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... environmental stability and tendency to survive and be concentrated through the food chain. The judgment as to... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Use of polychlorinated biphenyls (PCB's) in establishments manufacturing food-packaging materials. 109.15 Section 109.15 Food and Drugs FOOD AND...

  6. 21 CFR 509.15 - Use of polychlorinated biphenyls (PCB's) in establishments manufacturing food-packaging materials.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... environmental stability and tendency to survive and be concentrated through the food chain. The judgment as to... 21 Food and Drugs 6 2012-04-01 2012-04-01 false Use of polychlorinated biphenyls (PCB's) in establishments manufacturing food-packaging materials. 509.15 Section 509.15 Food and Drugs FOOD AND...

  7. 21 CFR 109.15 - Use of polychlorinated biphenyls (PCB's) in establishments manufacturing food-packaging materials.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... environmental stability and tendency to survive and be concentrated through the food chain. The judgment as to... 21 Food and Drugs 2 2011-04-01 2011-04-01 false Use of polychlorinated biphenyls (PCB's) in establishments manufacturing food-packaging materials. 109.15 Section 109.15 Food and Drugs FOOD AND...

  8. 21 CFR 109.15 - Use of polychlorinated biphenyls (PCB's) in establishments manufacturing food-packaging materials.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... environmental stability and tendency to survive and be concentrated through the food chain. The judgment as to... 21 Food and Drugs 2 2014-04-01 2014-04-01 false Use of polychlorinated biphenyls (PCB's) in establishments manufacturing food-packaging materials. 109.15 Section 109.15 Food and Drugs FOOD AND...

  9. 21 CFR 509.15 - Use of polychlorinated biphenyls (PCB's) in establishments manufacturing food-packaging materials.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... environmental stability and tendency to survive and be concentrated through the food chain. The judgment as to... 21 Food and Drugs 6 2011-04-01 2011-04-01 false Use of polychlorinated biphenyls (PCB's) in establishments manufacturing food-packaging materials. 509.15 Section 509.15 Food and Drugs FOOD AND...

  10. 21 CFR 509.15 - Use of polychlorinated biphenyls (PCB's) in establishments manufacturing food-packaging materials.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... environmental stability and tendency to survive and be concentrated through the food chain. The judgment as to... 21 Food and Drugs 6 2014-04-01 2014-04-01 false Use of polychlorinated biphenyls (PCB's) in establishments manufacturing food-packaging materials. 509.15 Section 509.15 Food and Drugs FOOD AND...

  11. 21 CFR 509.15 - Use of polychlorinated biphenyls (PCB's) in establishments manufacturing food-packaging materials.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... environmental stability and tendency to survive and be concentrated through the food chain. The judgment as to... 21 Food and Drugs 6 2013-04-01 2013-04-01 false Use of polychlorinated biphenyls (PCB's) in establishments manufacturing food-packaging materials. 509.15 Section 509.15 Food and Drugs FOOD AND...

  12. Development of PLA films containing oregano essential oil (Origanum vulgare L. virens) intended for use in food packaging.

    PubMed

    Llana-Ruiz-Cabello, M; Pichardo, S; Bermúdez, J M; Baños, A; Núñez, C; Guillamón, E; Aucejo, S; Cameán, A M

    2016-08-01

    Consumers' concerns about the environment and health have led to the development of new food packaging materials avoiding petroleum-based matrices and synthetic additives. The present study has developed polylactic acid (PLA) films containing different concentrations of essential oil from Origanum vulgare L. virens (OEO). The effectiveness of this new active packaging was checked for use in ready-to-eat salads. A plasticising effect was observed when OEO was incorporated in PLA films. The rest of the mechanical and physical properties of developed films did not show much change when OEO was included in the film. An antioxidant effect was recorded only for films containing the highest percentages of the active agent (5% and 10%). In addition, films exhibited in vitro antibacterial activity against Staphylococcus aureus, Yersinia enterocolitica, Listeria monocytogenes, Enterococcus faecalis and Staphylococcus carnosus. Moreover, in ready-to-eat salads, antimicrobial activity was only observed against yeast and moulds, where 5% and 10% of OEO was the most effective.

  13. Nano selenium as antioxidant agent in a multilayer food packaging material.

    PubMed

    Vera, Paula; Echegoyen, Yolanda; Canellas, Elena; Nerín, Cristina; Palomo, María; Madrid, Yolanda; Cámara, Carmen

    2016-09-01

    Selenium nanoparticles (SeNPs) were incorporated in a flexible multilayer plastic material using a water-base adhesive as vehicle for SeNPs. The antioxidant performance of the original solutions containing spherical SeNPs of 50-60 nm diameter, the adhesive containing these SeNPs, and the final multilayer plastic material to be used as food packaging were quantitatively measured. The radical scavenging capacity due to SeNPs was quantified by a free radical assay developed in the laboratory and by the diphenyl-1-picrylhydrazyl (DPPH) method. DPPH was not efficient to measure the scavenging capacity in the multilayer when the free radical scavenger is not in the surface in contact with it. Several multilayer laminated structures composed by [PET (20 m)-adhesive-LDPE (with variable thickness from 35 to 90 μm)] were prepared and measured, demonstrating for the first time that free radicals derived from oxygen (OH·, O2·, and O2H) cross the PE layer and arrive at the adhesive. SeNPs remain as such after manufacture and the final laminate is stable after 3 months of storage. The antioxidant multilayer is a non-migrating efficient free radical scavenger, able to protect the packaged product versus oxidation and extending the shelf life without being in direct contact with the product. Migration tests of both Se and SeNPs to simulants and hazelnuts demonstrated the non-migrating performance of this new active packaging. Graphical abstract ᅟ. PMID:27497969

  14. Nano selenium as antioxidant agent in a multilayer food packaging material.

    PubMed

    Vera, Paula; Echegoyen, Yolanda; Canellas, Elena; Nerín, Cristina; Palomo, María; Madrid, Yolanda; Cámara, Carmen

    2016-09-01

    Selenium nanoparticles (SeNPs) were incorporated in a flexible multilayer plastic material using a water-base adhesive as vehicle for SeNPs. The antioxidant performance of the original solutions containing spherical SeNPs of 50-60 nm diameter, the adhesive containing these SeNPs, and the final multilayer plastic material to be used as food packaging were quantitatively measured. The radical scavenging capacity due to SeNPs was quantified by a free radical assay developed in the laboratory and by the diphenyl-1-picrylhydrazyl (DPPH) method. DPPH was not efficient to measure the scavenging capacity in the multilayer when the free radical scavenger is not in the surface in contact with it. Several multilayer laminated structures composed by [PET (20 m)-adhesive-LDPE (with variable thickness from 35 to 90 μm)] were prepared and measured, demonstrating for the first time that free radicals derived from oxygen (OH·, O2·, and O2H) cross the PE layer and arrive at the adhesive. SeNPs remain as such after manufacture and the final laminate is stable after 3 months of storage. The antioxidant multilayer is a non-migrating efficient free radical scavenger, able to protect the packaged product versus oxidation and extending the shelf life without being in direct contact with the product. Migration tests of both Se and SeNPs to simulants and hazelnuts demonstrated the non-migrating performance of this new active packaging. Graphical abstract ᅟ.

  15. Balance Food and Activity

    MedlinePlus

    ... For Health Professionals Tools and Resources Promotional Materials Programming Materials Weight Management Nutrition Physical Activity Reduce Screen ... Training For Health Professionals Tools & Resources Promotional ... Programming Materials Weight Management Nutrition Physical Activity Reduce Screen ...

  16. Preparation and analysis of styrene oligomers containing migrates from various polystyrenes used in food packaging.

    PubMed

    Klärner, P; Klenz, R; Eder, R; Volz, W E; Schnell, H W; Leyendecker, D; Güntner, A; Niessner, N; Morris, C R; Christian, M S

    1998-01-01

    An oligostyrene-like product (F2L5250) was reported to have estrogen-like activity (statistically significant increases in means for absolute uterine weight and the ratios of the uterine weight to terminal body weight) in juvenile female rats provided a dietary concentration of 100 ppm F2L5250 for four consecutive days. The highest no-effect-level (NOEL) for estrogenic activity was 80 ppm in the diet, corresponding to a daily intake of 13.3 mg F2L5250/kg. Although it is unlikely that such estrogenic tetramers would occur in commercial polystyrene, the Styrene Steering Committee (SSC) of the European Chemical Industry Council (CEFIC) sponsored the current extensive project to address any concern that human consumption of styrene oligomers migrating from polystyrene containers into food, e.g., from packaged yoghurt, or from the use of EPS coffee cups and related products, might affect human health. To ensure confidentiality and compliance with the highest scientific and regulatory standards, the entire project was conducted without knowledge of the oligomer migrates tested, and all activities were managed and audited under a contract between the SSC and a third party, Argus International. This paper describes the preparation and analyses of the 23 representative polystyrenes [9 general purpose polystyrenes (GPPS), 8 high impact polystyrenes (HIPS) and 6 expandable polystyrenes (EPS)] evaluated for estrogenicity in an in vivo uterotrophic assay in immature female rats. The polystyrene samples were chosen to represent food packaging applications. They were obtained from participating European Polystyrene Manufacturers, coded at the TNO Nutrition and Food Research Institute, Utrecht, The Netherlands (TNO) and sent to BASF, Ludwigshafen, Germany for preparation of test bars (GPPS and HIPS) or test foam parts (EPS). The prepared polystyrene test bars or test foam parts were submitted to elution with 50% aqueous (v/v) ethanol for 10 days at 40 degrees C, a procedure which

  17. Facets of Nanotechnology as Seen in Food Processing, Packaging, and Preservation Industry.

    PubMed

    Pradhan, Neha; Singh, Surjit; Ojha, Nupur; Shrivastava, Anamika; Barla, Anil; Rai, Vivek; Bose, Sutapa

    2015-01-01

    Nanotechnology has proven its competence in almost all possible fields we are aware of. However, today nanotechnology has evolved in true sense by contributing to a very large extent to the food industry. With the growing number of mouths to feed, production of food is not adequate. It has to be preserved in order to reach to the masses on a global scale. Nanotechnology made the idea a reality by increasing the shelf life of different kinds of food materials. It is not an entirely full-proof measure; however it has brought down the extent of wastage of food due to microbial infestation. Not only fresh food but also healthier food is being designed with the help of nano-delivery systems which act as a carrier for the food supplements. There are regulations to follow however as several of them pose serious threats to the wellbeing of the population. In coming days, newer modes of safeguarding food are going to be developed with the help of nanotechnology. In this paper, an overview has been given of the different methods of food processing, packaging, and preservation techniques and the role nanotechnology plays in the food processing, packaging, and preservation industry.

  18. Facets of Nanotechnology as Seen in Food Processing, Packaging, and Preservation Industry

    PubMed Central

    Pradhan, Neha; Singh, Surjit; Ojha, Nupur; Shrivastava, Anamika; Barla, Anil; Rai, Vivek; Bose, Sutapa

    2015-01-01

    Nanotechnology has proven its competence in almost all possible fields we are aware of. However, today nanotechnology has evolved in true sense by contributing to a very large extent to the food industry. With the growing number of mouths to feed, production of food is not adequate. It has to be preserved in order to reach to the masses on a global scale. Nanotechnology made the idea a reality by increasing the shelf life of different kinds of food materials. It is not an entirely full-proof measure; however it has brought down the extent of wastage of food due to microbial infestation. Not only fresh food but also healthier food is being designed with the help of nano-delivery systems which act as a carrier for the food supplements. There are regulations to follow however as several of them pose serious threats to the wellbeing of the population. In coming days, newer modes of safeguarding food are going to be developed with the help of nanotechnology. In this paper, an overview has been given of the different methods of food processing, packaging, and preservation techniques and the role nanotechnology plays in the food processing, packaging, and preservation industry. PMID:26613082

  19. Recent Developments in Film and Gas Research in Modified Atmosphere Packaging of Fresh Foods.

    PubMed

    Zhang, Min; Meng, Xiangyong; Bhandari, Bhesh; Fang, Zhongxiang

    2016-10-01

    Due to the rise of consumer's awareness of fresh foods to health, in the past few years, the consumption of fresh and fresh-cut produces has increased sturdily. Modified atmosphere packaging (MAP) possesses a potential to become one of the most appropriate technologies for packaging fresh and fresh-cut produces. The MAP has advantages of extending the shelf-life, preserving or stabilizing the desired properties of fresh produces, and convenience in handing and distribution. The success of MAP-fresh foods depends on many factors including types of fresh foods, storage temperature and humidity, gas composition, and the characteristics of package materials. This paper reviews the recent developments highlighting the most critical factors of film and gas on the quality of MAP fresh foods. Although the innovations and development of food packaging technology will continue to promote the development of novel MAP, concentrated research and endeavors from scientists and engineers are still important to the development of MAP that focuses on consumers' requirements, enhancing product quality, environmental friendly design, and cost-effective application. PMID:25751256

  20. Problems encountered for food safety with polymer packages: chemical exchange, recycling.

    PubMed

    Vergnaud, J M

    1998-11-13

    When a polymer is in contact with a liquid, generally some matter transfers take place: the liquid enters the polymer, while some additives leave the polymer. This fact is responsible for a reduction in the properties of the polymer and pollution of the liquid food is obtained. However, it is sure that, on account of their outstanding properties, food packages are becoming more and more based on polymers. The process of mass transfers is controlled by transient diffusion, and these theoretical problems are so complex that only numerical models are able to resolve them. New difficult problems appear with the desire of recycling old food packages made of polymers by reusing them as new food packages. Of course, because of the potential contamination brought with this recycled polymer, the package is made of bi-layer or tri-layer films where the reused polymer is located between two virgin polymer layers. As it takes some time for the contaminant to diffuse through the virgin layer, this latter plays the role of a functional barrier to pollution. The various difficulties in the whole problem are considered in succession: the coextrusion of the films where a contaminant transfer already occurs; and the effect of the liquid food which may enhance the diffusion of the contaminant. Various master curves are drawn by using dimensionless numbers, so as to make the results quite general and of use from a practical point of view.

  1. Recent Developments in Film and Gas Research in Modified Atmosphere Packaging of Fresh Foods.

    PubMed

    Zhang, Min; Meng, Xiangyong; Bhandari, Bhesh; Fang, Zhongxiang

    2016-10-01

    Due to the rise of consumer's awareness of fresh foods to health, in the past few years, the consumption of fresh and fresh-cut produces has increased sturdily. Modified atmosphere packaging (MAP) possesses a potential to become one of the most appropriate technologies for packaging fresh and fresh-cut produces. The MAP has advantages of extending the shelf-life, preserving or stabilizing the desired properties of fresh produces, and convenience in handing and distribution. The success of MAP-fresh foods depends on many factors including types of fresh foods, storage temperature and humidity, gas composition, and the characteristics of package materials. This paper reviews the recent developments highlighting the most critical factors of film and gas on the quality of MAP fresh foods. Although the innovations and development of food packaging technology will continue to promote the development of novel MAP, concentrated research and endeavors from scientists and engineers are still important to the development of MAP that focuses on consumers' requirements, enhancing product quality, environmental friendly design, and cost-effective application.

  2. A comprehensive analysis of sodium levels in the Canadian packaged food supply

    PubMed Central

    Arcand, JoAnne; Au, Jennifer T.C.; Schermel, Alyssa; L’Abbe, Mary R.

    2016-01-01

    Background Population-wide sodium reduction strategies aim to reduce the cardiovascular burden of excess dietary sodium. Lowering sodium in packaged foods, which contribute the most sodium to the diet, is an important intervention to lower population intakes. Purpose To determine sodium levels in Canadian packaged foods and evaluate the proportion of foods meeting sodium benchmark targets set by Health Canada. Methods A cross-sectional analysis of 7234 packaged foods available in Canada in 2010–11. Sodium values were obtained from the Nutrition Facts table. Results Overall, 51.4% of foods met one of the sodium benchmark levels: 11.5% met Phase 1, 11.1% met Phase 2, and 28.7% met 2016 goal (Phase 3) benchmarks. Food groups with the greatest proportion meeting goal benchmarks were dairy (52.0%) and breakfast cereals (42.2%). Overall 48.6% of foods did not meet any benchmark level and 25% of all products exceeded maximum levels. Meats (61.2%) and canned vegetables/legumes and legumes (29.6%) had the most products exceeding maximum levels. There was large variability in the range of sodium within and between food categories. Food categories highest in sodium (mg/serving) were dry, condensed and ready-to-serve soups (834 ± 256, 754 ± 163, and 636 ± 173, respectively), oriental noodles (783 ± 433), broth (642 ± 239), and frozen appetizers/sides (642 ± 292). Conclusion These data provide a critical baseline assessment for monitoring sodium levels in Canadian foods. While some segments of the market are making progress towards sodium reduction, all sectors need encouragement to continue to reduce the amount of sodium added during food processing. PMID:24842740

  3. Integration of Product, Package, Process, and Environment: A Food System Optimization

    NASA Technical Reports Server (NTRS)

    Cooper, Maya R.; Douglas, Grace L.

    2015-01-01

    The food systems slated for future NASA missions must meet crew nutritional needs, be acceptable for consumption, and use resources efficiently. Although the current food system of prepackaged, moderately stabilized food items works well for International Space Station (ISS) missions, many of the current space menu items do not maintain acceptability and/or nutritive value beyond 2 years. Longer space missions require that the food system can sustain the crew for 3 to 5 years without replenishment. The task "Integration of Product, Package, Process, and Environment: A Food System Optimization" has the objective of optimizing food-product shelf life for the space-food system through product recipe adjustments, new packaging and processing technologies, and modified storage conditions. Two emergent food processing technologies were examined to identify a pathway to stable, wet-pack foods without the detrimental color and texture effects. Both microwave-assisted thermal sterilization (MATS) and pressure-assisted thermal stabilization (PATS) were evaluated against traditional retort processing to determine if lower heat inputs during processing would produce a product with higher micronutrient quality and longer shelf life. While MATS products did have brighter color and better texture initially, the advantages were not sustained. The non-metallized packaging film used in the process likely provided inadequate oxygen barrier. No difference in vitamin stability was evident between MATS and retort processed foods. Similarly, fruit products produced using PATS showed improved color and texture through 3 years of storage compared to retort fruit, but the vitamin stability was not improved. The final processing study involved freeze drying. Five processing factors were tested in factorial design to assess potential impact of each to the quality of freeze-dried food, including the integrity of the microstructure. The initial freezing rate and primary freeze drying

  4. Use and application of gelatin as potential biodegradable packaging materials for food products.

    PubMed

    Nur Hanani, Z A; Roos, Y H; Kerry, J P

    2014-11-01

    The manufacture and potential application of biodegradable films for food application has gained increased interest as alternatives to conventional food packaging polymers due to the sustainable nature associated with their availability, broad and abundant source range, compostability, environmentally-friendly image, compatibility with foodstuffs and food application, etc. Gelatin is one such material and is a unique and popularly used hydrocolloid by the food industry today due to its inherent characteristics, thereby potentially offering a wide range of further and unique industrial applications. Gelatin from different sources have different physical and chemical properties as they contain different amino acid contents which are responsible for the varying characteristics observed upon utilization in food systems and when being utilized more specifically, in the manufacture of films. Packaging films can be successfully produced from all gelatin sources and the behaviour and characteristics of gelatin-based films can be altered through the incorporation of other food ingredients to produce composite films possessing enhanced physical and mechanical properties. This review will present the current situation with respect to gelatin usage as a packaging source material and the challenges that remain in order to move the manufacture of gelatin-based films nearer to commercial reality. PMID:24769086

  5. Use and application of gelatin as potential biodegradable packaging materials for food products.

    PubMed

    Nur Hanani, Z A; Roos, Y H; Kerry, J P

    2014-11-01

    The manufacture and potential application of biodegradable films for food application has gained increased interest as alternatives to conventional food packaging polymers due to the sustainable nature associated with their availability, broad and abundant source range, compostability, environmentally-friendly image, compatibility with foodstuffs and food application, etc. Gelatin is one such material and is a unique and popularly used hydrocolloid by the food industry today due to its inherent characteristics, thereby potentially offering a wide range of further and unique industrial applications. Gelatin from different sources have different physical and chemical properties as they contain different amino acid contents which are responsible for the varying characteristics observed upon utilization in food systems and when being utilized more specifically, in the manufacture of films. Packaging films can be successfully produced from all gelatin sources and the behaviour and characteristics of gelatin-based films can be altered through the incorporation of other food ingredients to produce composite films possessing enhanced physical and mechanical properties. This review will present the current situation with respect to gelatin usage as a packaging source material and the challenges that remain in order to move the manufacture of gelatin-based films nearer to commercial reality.

  6. Package Information Used by Older Adults to Identify Whole Grain Foods.

    PubMed

    Violette, Catherine; Kantor, Mark A; Ferguson, Katharine; Reicks, Marla; Marquart, Len; Laus, Mary Jane; Cohen, Nancy

    2016-01-01

    A structured interview protocol was used to investigate the ability of older adults (n = 89, age ≥ 65 years) to accurately determine whether three common food items were whole grain, and to assess the package information used in their decision process. Cereal and crackers, which were both whole grain products, were correctly identified by 63% and 66% of participants, respectively. Bread (a refined product), was correctly identified by only 19% of participants, while 46% of participants misidentified the bread as being whole grain. The ingredient list was the information most frequently cited in deciding if a food was whole grain, but participants varied in their ability to accurately interpret it. Package information considered nonpertinent (e.g., the Nutrition Facts label) in identifying a whole grain product was used almost as often as the ingredient list. Older adults would benefit from whole grain education programs that focus on accurately interpreting package information. PMID:27153253

  7. Racial/Ethnic Differences in Dietary Intake among WIC Families Prior to Food Package Revisions

    ERIC Educational Resources Information Center

    Kong, Angela; Odoms-Young, Angela M.; Schiffer, Linda A.; Berbaum, Michael L.; Porter, Summer J.; Blumstein, Lara; Fitzgibbon, Marian L.

    2013-01-01

    Objective: To compare the diets of African American and Hispanic families in the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) prior to the 2009 food package revisions. Methods: Mother-child dyads were recruited from 12 WIC sites in Chicago, IL. Individuals with 1 valid 24-hour recall were included in the analyses…

  8. Biodegradable composites from polyester and sugar beet pulp with antimicrobial coating for food packaging

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Totally biodegradable, double-layered antimicrobial composite Sheets were introduced for food packaging. The substrate layers of the sheets were prepared from poly (lactic acid) (PLA) and sugar beet pulp (SBP) or poly (butylene adipate-co-terephthalate (PBAT) and SBP by a twin-screw extruder. The ac...

  9. Use of food and packaging model matrices to investigate the antioxidant properties of biorefinery grass lignins.

    PubMed

    Aguié-Béghin, Véronique; Foulon, Laurence; Soto, Paola; Crônier, David; Corti, Elena; Legée, Frédéric; Cézard, Laurent; Chabbert, Brigitte; Maillard, Marie-Noëlle; Huijgen, Wouter J J; Baumberger, Stéphanie

    2015-11-18

    The antioxidant properties of grass lignins recovered from an alkaline industrial process and from different ethanol organosolv pretreatment processes were compared using two types of tests: (i) classical radical 2,2'-diphenyl-1-picrylhydrazyl (DPPH(•)) scavenging tests in dioxane/water or ethanol and (ii) tests involving multiphasic systems (lipid dispersion in water or cellulose film suspended in ethanol). These multiphasic systems were representative of food and packaging matrices in view of high-value applications. All lignins, in solution or in the film, effectively scavenged radicals. Moreover, they were competitive with a food commercial rosemary extract to protect linoleic acid against oxidation. Whereas the DPPH(•) test in dioxane was not discriminant, differences appeared between lignins when the test was performed in ethanol or with the multiphasic systems. Moreover, radical scavenging activity was preserved in the film even after its immersion in ethanol. Structural analysis of lignins revealed that low-molar-mass phenolics, namely p-hydroxycinnamic acids and lignin depolymerization products, governed lignin antioxidant properties in the multiphasic systems.

  10. Examination of food industry progress in reducing the sodium content of packaged foods in Canada: 2010 to 2013

    PubMed Central

    Arcand, JoAnne; Jefferson, Katherine; Schermel, Alyssa; Shah, Ferdeela; Trang, Susan; Kutlesa, Daniela; Lou, Wendy

    2016-01-01

    In 2010, as part of a national sodium reduction strategy, Canada published sodium reduction benchmark targets for packaged foods; however, no evaluation of this policy has occurred. The objective was to evaluate changes in the sodium content of packaged foods, identify categories reduced in sodium and determine the proportion meeting Health Canada’s sodium reduction benchmarks. This was a cross-sectional analysis of Canadian packaged foods in 2010 and 2013 (n=10,487 and n=15,394, respectively). Sodium content was obtained from the Nutrition Facts table. Overall, 16.2% of food categories had significantly reduced sodium levels. The greatest shifts in the distribution of sodium within food categories occurred in (mean ± standard deviation, mg/100g) imitation seafood (602±50 to 444±81, 26.2%, p=0.002), condiments (1309±790 to 1048±620, 19.9%, p=0.005), breakfast cereals (375±26 to 301±242, 19.7%, p=0.001), canned vegetables/legumes (269±156 to 217±180, 19.3%, p<0.001), plain chips (462±196 to 376±198, 18.6% p=0.004), hot cereals (453±141 to 385±155, 15.0%, p=0.011), meat analogues (612±226 to 524±177, 14.4%, p=0.003), canned condensed soup (291±62 to 250±57, 14.1%, p=0.003), and sausages and wieners (912±219 to 814±195, 10.7%, p=0.012). The proportion of foods meeting at least one of the three phases of the sodium reduction benchmark targets slightly increased (51.4% to 58.2%) and the proportion exceeding maximum benchmark levels decreased (25.2% to 20.8%). These data provide a critical evaluation of changes in sodium levels in the Canadian food supply. Although progress in reducing sodium in packaged foods is evident, the food industry needs to continue efforts in reducing the sodium in the foods they produce. PMID:27113326

  11. Examination of food industry progress in reducing the sodium content of packaged foods in Canada: 2010 to 2013.

    PubMed

    Arcand, JoAnne; Jefferson, Katherine; Schermel, Alyssa; Shah, Ferdeela; Trang, Susan; Kutlesa, Daniela; Lou, Wendy; L'Abbe, Mary R

    2016-06-01

    In 2010, as part of a national sodium reduction strategy, Canada published sodium reduction benchmark targets for packaged foods; however, no evaluation of this policy has occurred. The objective was to evaluate changes in the sodium content of packaged foods, identify categories reduced in sodium, and determine the proportion meeting Health Canada's sodium reduction benchmarks. This was a cross-sectional analysis of Canadian packaged foods in 2010 and 2013 (n = 10 487 and n = 15 394, respectively). Sodium content was obtained from the Nutrition Facts table. Overall, 16.2% of food categories had significantly reduced sodium levels. The greatest shifts in the distribution of sodium within food categories occurred in imitation seafood (mean ± SD, mg/100 g; 602 ± 50 to 444 ± 81, 26.2%, p = 0.002), condiments (1309 ± 790 to 1048 ± 620, 19.9%, p = 0.005), breakfast cereals (375 ± 26 to 301 ± 242, 19.7%, p = 0.001), canned vegetables/legumes (269 ± 156 to 217 ± 180, 19.3%, p < 0.001), plain chips (462 ± 196 to 376 ± 198, 18.6% p = 0.004), hot cereals (453 ± 141 to 385 ± 155, 15.0%, p = 0.011), meat analogues (612 ± 226 to 524 ± 177, 14.4%, p = 0.003), canned condensed soup (291 ± 62 to 250 ± 57, 14.1%, p = 0.003), and sausages and wieners (912 ± 219 to 814 ± 195, 10.7%, p = 0.012). The proportion of foods meeting at least 1 of the 3 phases of the sodium reduction benchmark targets slightly increased (51.4% to 58.2%) and the proportion exceeding maximum benchmark levels decreased (25.2% to 20.8%). These data provide a critical evaluation of changes in sodium levels in the Canadian food supply. Although progress in reducing sodium in packaged foods is evident, the food industry needs to continue efforts in reducing the sodium in the foods they produce. PMID:27113326

  12. Food Packaging and Bisphenol A and Bis(2-Ethyhexyl) Phthalate Exposure: Findings from a Dietary Intervention

    PubMed Central

    Gray, Janet M.; Engel, Connie L.; Rawsthorne, Teresa W.; Dodson, Robin E.; Ackerman, Janet M.; Rizzo, Jeanne; Nudelman, Janet L.; Brody, Julia Green

    2011-01-01

    Background: Bisphenol A (BPA) and bis(2-ethylhexyl) phthalate (DEHP) are high-production-volume chemicals used in plastics and resins for food packaging. They have been associated with endocrine disruption in animals and in some human studies. Human exposure sources have been estimated, but the relative contribution of dietary exposure to total intake has not been studied empirically. Objectives: To evaluate the contribution of food packaging to exposure, we measured urinary BPA and phthalate metabolites before, during, and after a “fresh foods” dietary intervention. Methods: We selected 20 participants in five families based on self-reported use of canned and packaged foods. Participants ate their usual diet, followed by 3 days of “fresh foods” that were not canned or packaged in plastic, and then returned to their usual diet. We collected evening urine samples over 8 days in January 2010 and composited them into preintervention, during intervention, and postintervention samples. We used mixed-effects models for repeated measures and Wilcoxon signed-rank tests to assess change in urinary levels across time. Results: Urine levels of BPA and DEHP metabolites decreased significantly during the fresh foods intervention [e.g., BPA geometric mean (GM), 3.7 ng/mL preintervention vs. 1.2 ng/mL during intervention; mono-(2-ethyl-5-hydroxy hexyl) phthalate GM, 57 ng/mL vs. 25 ng/mL]. The intervention reduced GM concentrations of BPA by 66% and DEHP metabolites by 53–56%. Maxima were reduced by 76% for BPA and 93–96% for DEHP metabolites. Conclusions: BPA and DEHP exposures were substantially reduced when participants’ diets were restricted to food with limited packaging. PMID:21450549

  13. Synthesis of Iminodiacetate Functionalized Polypropylene Films and Their Efficacy as Antioxidant Active-Packaging Materials.

    PubMed

    Lin, Zhuangsheng; Roman, Maxine J; Decker, Eric A; Goddard, Julie M

    2016-06-01

    The introduction of metal-chelating ligands to the food-contact surface of packaging materials may enable the removal of synthetic chelators (e.g., ethylenediamine tetra-acetic acid (EDTA)) from food products. In this study, the metal-chelating ligand iminodiacetate (IDA) was covalently grafted onto polypropylene surfaces to produce metal-chelating active-packaging films. The resulting films were able to chelate 138.1 ± 26 and 210.0 ± 28 nmol/cm(2) Fe(3+) and Cu(2+) ions, respectively, under acidic conditions (pH 3.0). The films demonstrated potent antioxidant efficacy in two model food systems. In an emulsified-oil system, the chelating materials extended the lag phase of both lipid hydroperoxide and hexanal formation from 5 to 25 days and were as effective as EDTA. The degradation half-life of ascorbic acid in an aqueous solution was extended from 5 to 14 days. This work demonstrates the potential application of surface-grafted chelating IDA ligands as effective antioxidant active food-packaging materials. PMID:27243793

  14. Learning Activity Package, Chemistry I, (LAP) Study 29.

    ERIC Educational Resources Information Center

    Jones, Naomi

    Presented is a Learning Activity Package (LAP) study concerned with carbon and its compounds. This LAP in chemistry includes a rationale for studying the chemical element of carbon, a list of student objectives (stated in behavioral terms), of activities (reading, laboratory experiments, model construction, etc.), a two-page worksheet, a…

  15. Edible packaging materials.

    PubMed

    Janjarasskul, Theeranun; Krochta, John M

    2010-01-01

    Research groups and the food and pharmaceutical industries recognize edible packaging as a useful alternative or addition to conventional packaging to reduce waste and to create novel applications for improving product stability, quality, safety, variety, and convenience for consumers. Recent studies have explored the ability of biopolymer-based food packaging materials to carry and control-release active compounds. As diverse edible packaging materials derived from various by-products or waste from food industry are being developed, the dry thermoplastic process is advancing rapidly as a feasible commercial edible packaging manufacturing process. The employment of nanocomposite concepts to edible packaging materials promises to improve barrier and mechanical properties and facilitate effective incorporation of bioactive ingredients and other designed functions. In addition to the need for a more fundamental understanding to enable design to desired specifications, edible packaging has to overcome challenges such as regulatory requirements, consumer acceptance, and scaling-up research concepts to commercial applications.

  16. Inactivation of possible microorganism food contaminants on packaging foils using nonthermal plasma and hydrogen peroxide

    NASA Astrophysics Data System (ADS)

    Scholtz, V.; Khun, J.; Soušková, H.; Čeřovský, M.

    2015-07-01

    The inactivation effect of nonthermal plasma generated in electric discharge burning in air atmosphere with water or hydrogen peroxide aerosol for the application to the microbial decontamination of packaging foils is studied. The microbial inactivation is studied on two bacterial, two yeasts, and two filamentous micromycete species. The inactivation of all contaminating microorganisms becomes on the area of full 8.5 cm in diameter circular sample after short times of several tens of seconds. Described apparatus may present a possible alternative method of microbial decontamination of food packaging material or other thermolabile materials.

  17. Inactivation of possible microorganism food contaminants on packaging foils using nonthermal plasma and hydrogen peroxide

    SciTech Connect

    Scholtz, V. Khun, J.; Soušková, H.; Čeřovský, M.

    2015-07-15

    The inactivation effect of nonthermal plasma generated in electric discharge burning in air atmosphere with water or hydrogen peroxide aerosol for the application to the microbial decontamination of packaging foils is studied. The microbial inactivation is studied on two bacterial, two yeasts, and two filamentous micromycete species. The inactivation of all contaminating microorganisms becomes on the area of full 8.5 cm in diameter circular sample after short times of several tens of seconds. Described apparatus may present a possible alternative method of microbial decontamination of food packaging material or other thermolabile materials.

  18. Sodium Content of Foods Contributing to Sodium Intake: Comparison between Selected Foods from the CDC Packaged Food Database and the USDA National Nutrient Database for Standard Reference

    PubMed Central

    Maalouf, Joyce; Cogswell, Mary E.; Yuan, Keming; Martin, Carrie; Gillespie, Cathleen; Ahuja, Jaspreet KC; Pehrsson, Pamela; Merritt, Robert

    2015-01-01

    The sodium concentration (mg/100g) for 23 of 125 Sentinel Foods (e.g. white bread) were identified in the 2009 CDC Packaged Food Database (PFD) and compared with data in the USDA’s 2013 National Nutrient Database for Standard Reference(SR 26). Sentinel Foods are foods identified by USDA to be monitored as primary indicators to assess the changes in the sodium content of commercially processed foods from stores and restaurants. Overall, 937 products were evaluated in the CDC PFD, and between 3 (one brand of ready-to-eat cereal) and 126 products (white bread) were evaluated per selected food. The mean sodium concentrations of 17 of the 23 (74%) selected foods in the CDC PFD were 90%–110% of the mean sodium concentrations in SR 26 and differences in sodium concentration were statistically significant for 6 Sentinel Foods. The sodium concentration of most of the Sentinel Foods, as selected in the PFD, appeared to represent the sodium concentrations of the corresponding food category. The results of our study help improve the understanding of how nutrition information compares between national analytic values and the label and whether the selected Sentinel Foods represent their corresponding food category as indicators for assessment of change of the sodium content in the food supply. PMID:26484010

  19. Synthesis and characterization of novel bactericidal Cu/HPMC BNCs using chemical reduction method for food packaging.

    PubMed

    Ebrahimiasl, Saeideh; Rajabpour, Ataollah

    2015-09-01

    In this research copper nanoparticles (Cu NPs) were incorporated in the biodegradable hydroxypropyl methylcellulose (HPMC) matrix using the simple and low cost chemical reduction method for application as food packaging material. The properties of Cu/HPMC bionanocomposites (BNCs) were studied as a function of the CuSO4 concentration. Surface morphology of the film was investigated by scanning electron microscopy. Mechanical analysis and water vapor barrier properties of HPMC/Cu nanocomposites were analyzed. It was observed that mechanical and water vapor barrier properties of the films were improved by the concentration of CuSO4. The antibacterial activity of HPMC/Cu thin films were evaluated based on the diameter of inhibition zone in a disk diffusion test against Gram positive bacteria, ie, Streptococus A., S. epidermidis, S.aureus , B.cereus and Gram negative bacteria, ie, E. coli, E. faecalis, Salmonella, P. aeruginosa using Mueller Hinton agar at different concentration of CuSO4. The results revealed a greater bactericidal effectiveness for nanocomposite films containing 5 % of CuSO4. Packages prepared from HPMC/Cu nanocomposite films were used for meat packaging. The films were filled with meat and then stored at 4 °C. Microbial stability of the meat was evaluated after 3, 7, 10 and 15 days of storage. The results showed that microbial growth rate significantly reduced as a result of using this nanocomposite packaging material.

  20. The challenge of identifying non-intentionally added substances from food packaging materials: a review.

    PubMed

    Nerin, C; Alfaro, P; Aznar, M; Domeño, C

    2013-05-01

    Packaged food can contain non-intentionally added substances (NIAS) as a result of reaction and degradation processes or the presence of impurities in the raw materials used for the packaging production. This manuscript reviews the evidence of NIAS and their possible origin. One of the most challenging and difficult tasks when a sample of packaging materials arrives at the laboratory is knowing the procedure to apply for identifying the unknown compounds. This work proposes an analytical procedure for sample treatment, applicable to polymers as well as to migration samples, and for NIAS identification. The identification protocol comprises the determination of both volatile and non-volatile compounds. A review is presented of the most novel analytical techniques used for identification purposes, particularly high resolution mass spectrometry (HRMS). PMID:23601971

  1. The challenge of identifying non-intentionally added substances from food packaging materials: a review.

    PubMed

    Nerin, C; Alfaro, P; Aznar, M; Domeño, C

    2013-05-01

    Packaged food can contain non-intentionally added substances (NIAS) as a result of reaction and degradation processes or the presence of impurities in the raw materials used for the packaging production. This manuscript reviews the evidence of NIAS and their possible origin. One of the most challenging and difficult tasks when a sample of packaging materials arrives at the laboratory is knowing the procedure to apply for identifying the unknown compounds. This work proposes an analytical procedure for sample treatment, applicable to polymers as well as to migration samples, and for NIAS identification. The identification protocol comprises the determination of both volatile and non-volatile compounds. A review is presented of the most novel analytical techniques used for identification purposes, particularly high resolution mass spectrometry (HRMS).

  2. Teacher Activity Package; Drug Information. Grades 2-6.

    ERIC Educational Resources Information Center

    Cooperative Educational Service Agency 8, Appleton, WI.

    This drug information package contains factual materials for the teacher to use with primary and intermediate students. But the total program emphasizes using the factual materials in conjunction with having students learn more about themselves, their values, and how to make decisions. The activities are geared toward several essential areas of…

  3. Learning Activity Package, Social Studies 124, LAPs 29 Through 34.

    ERIC Educational Resources Information Center

    Franklin, Mary Ann

    A set of five teacher-prepared Learning Activity Packages for individualized instruction on western civilization at the twelfth grade level includes the following units: Establishment of Western Civilization; Middle Period of Western Civilization; Islam and the Saracenic Civilization; the Renaissance and Reformation; and Modern Western…

  4. Individualized Instruction in Science, Earth Space Project, Learning Activities Package.

    ERIC Educational Resources Information Center

    Kuczma, R. M.

    Learning Activity Packages (LAP) relating to the earth and space are presented for use in sampling a new type of learning for a whole year. Eighteen topics are incorporated into five units: (1) introduction to individualized learning, (2) observation versus interpretation, (3) chemistry in the space age, (4) the space age interdisciplines, and (5)…

  5. Learning Activity Package, Physical Science 92, LAPs 1-9.

    ERIC Educational Resources Information Center

    Williams, G. J.

    This set of nine teacher-prepared Learning Activity Packages (LAPs) for individualized instruction in physical science covers the topics of scientific equipment and procedures; measure of time, length, area, and volume; water; oxygen and oxidation; atmospheric pressure; motion; machines; carbon; and light and sound. Each unit contains a rationale…

  6. Learning Activity Package, Social Studies 112, LAPs 17 Through 25.

    ERIC Educational Resources Information Center

    Burgdorf, Jane

    A set of nine teacher-prepared Learning Activity Packages for individualized instruction in United States history at the eleventh grade level includes the following topics: New World Settlement and Colonial Growth; American Revolution and the New Nation; Developing an Effective National Government; The Growth of Nationalism and Democracy…

  7. Individualized Instruction in Science, Introductory Physical Science, Learning Activity Packages.

    ERIC Educational Resources Information Center

    Kuczma, R. M.

    Learning Activity Packages (LAP) mostly relating to the Introductory Physical Science Text are presented in this manual for use in sampling a new type of instruction. The total of 14 topics are incorporated into five units: (1) introduction to individualized learning; (2) observation versus interpretation; (3) quantity of matter; (4) introduction…

  8. Learning Activity Package, Algebra 124, LAPs 46-55.

    ERIC Educational Resources Information Center

    Holland, Bill

    A series of 10 teacher-prepared Learning Activity Packages (LAPs) in advanced algebra and trigonometry, these units cover absolute value, inequalities, exponents, radicals, and complex numbers; functions; higher degree equations and the derivative; the trigonometric functions; graphs and applications of the trigonometric functions; sequences and…

  9. Formaldehyde migration in aqueous extracts from paper and cardboard food packaging materials in Turkey.

    PubMed

    Dogan, Canan Ekinci; Sancı, Rukiye

    2015-01-01

    Migration of formaldehyde to aqueous extracts from paper and cardboard food packaging materials was determined by an ultraviolet visible-spectrophotometric method at 410 nm. Intraday and interday precision of the method, expressed as coefficient of variation, varied between 1.5 to 4.4% and 7 to 8.8%, respectively. The limit of quantification was 0.28 mg kg(-1) for formaldehyde in aqueous extracts. The recovery of the method was over 90% for two different concentration levels in aqueous extracts. The method was applied to the migration of formaldehyde to aqueous extracts from 31 different paper and cardboard materials collected from the packaging sector, intended for food contact, such as tea filters, hot water filters, paper pouches and folding boxes. The results were between limit of detection 0.23 mg/kg and 40 mg kg(-1) and were evaluated according to the relevant directives.

  10. Analytical characterization of laser-generated copper nanoparticles for antibacterial composite food packaging.

    PubMed

    Longano, D; Ditaranto, N; Cioffi, N; Di Niso, F; Sibillano, T; Ancona, A; Conte, A; Del Nobile, M A; Sabbatini, L; Torsi, L

    2012-05-01

    A new type of nanomaterial has been developed as antibacterial additive for food packaging applications. This nanocomposite is composed of copper nanoparticles embedded in polylactic acid, combining the antibacterial properties of copper nanoparticles with the biodegradability of the polymer matrix. Metal nanoparticles have been synthesised by means of laser ablation, a rising and easy route to prepare nanostructures without any capping agent in a liquid environment. As prepared, nanoparticle suspensions have been easily mixed to a polymer solution. The resulting hybrid solutions have been deposited by drop casting, thus obtaining self-standing antibacterial packages. All samples have been characterized by UV-Vis spectroscopy, X-ray photoelectron spectroscopy and electro-thermal atomic absorption spectroscopy. Ion release data have been matched with bioactivity tests performed by Japanese Industrial Standard (JIS) method (JIS Z 2801:2000) against Pseudomonas spp., a very common Gram-negative microbial group able to proliferate in processed food. PMID:22262051

  11. Use of caloric and noncaloric sweeteners in US consumer packaged foods, 2005-2009.

    PubMed

    Ng, Shu Wen; Slining, Meghan M; Popkin, Barry M

    2012-11-01

    Our understanding of the use of caloric and noncaloric sweeteners in the US food supply is limited. This study uses full ingredient list and Nutrition Facts label data from Gladson Nutrition Database and nationally representative purchases of consumer packaged foods from Nielsen Homescan in 2005 through 2009 to understand the use of caloric sweeteners (including fruit juice concentrate) and noncaloric sweeteners in consumer packaged foods. Of the 85,451 uniquely formulated foods purchased during 2005 through 2009, 75% contain sweeteners (68% with caloric sweetener only, 1% with noncaloric sweetener only, 6% with both caloric and noncaloric sweeteners). Caloric sweetener are in >95% of cakes/cookies/pies, granola/protein/energy bars, ready-to-eat cereals, sweet snacks, and sugar-sweetened beverages. Noncaloric sweetener are in >33% of yogurts and sport/energy drinks, 42% of waters (plain or flavored), and most dietetic sweetened beverages. Across unique products, corn syrup is the most commonly listed sweetener, followed by sorghum, cane sugar, high-fructose corn syrup, and fruit juice concentrate. Also, 77% of all calories purchased in the United States in 2005-2009 contained caloric sweeteners and 3% contained noncaloric sweeteners, and 73% of the volume of foods purchased contained caloric sweetener and 15% contained noncaloric sweetener. Trends during this period suggest a shift toward the purchase of noncaloric sweetener-containing products. Our study poses a challenge toward monitoring sweetener consumption in the United States by discussing the need and options available to improve measures of caloric sweetener and noncaloric sweetener and additional requirements on Nutrition Facts labels on consumer packaged foods. PMID:23102182

  12. Pilot Fullerton plans menu as packaged food and beverages float around him

    NASA Technical Reports Server (NTRS)

    1982-01-01

    Pilot C. Gordon Fullerton, wearing the communications carrier assembly (ASSY) mini headset (HDST), beings food preparation on the middeck. Canned goods, sealed packages, beverage containers, etc are attached with velcro to meal tray assemblies (secured on middeck forward lockers) and freefloat around Fullerton. JSC water dispenser kit and portrait of G.W.S. Abbey appears behind Fullerton on port side bulkhead and potable water tank appears below him.

  13. Effect of mixed antimicrobial agents and flavors in active packaging films.

    PubMed

    Gutiérrez, Laura; Escudero, Ana; Batlle, Ramón; Nerín, Cristina

    2009-09-23

    Active packaging is an emerging food technology to improve the quality and safety of food products. Many works have been developed to study the antimicrobial activity of essential oils. Essential oils have been traditionally used as flavorings in food, so they have an important odor impact but they have as well antimicrobial properties that could be used to protect the food. Recent developments in antimicrobial active packaging showed the efficiency of essential oils versus bread and bakery products among other applications. However, one of the main problems to face is the odor and taste they could provide to the packaged food. Using some aromas to mask the odor could be a good approach. That is why the main objective of this paper is to develop an antimicrobial packaging material based on the combination of the most active compounds of essential oils (hydrocinnamaldehyde, oregano essential oil, cinnamaldehyde, thymol, and carvacrol) together with some aromas commonly used in the food industry. A study of the concentration required to get the antimicrobial properties, the organoleptic compatibility with typical aroma present in many food systems (vanilla, banana, and strawberry), and the right combination of both systems has been carried out. Antimicrobial tests of both the mentioned aromas, the main components of some essential oils, and the combination of both groups were carried out against bacteria (Enterococcus faecalis, Listeria monocytogenes, Bacillus cereus, Staphylococcus aureus, Salmonella choleraesuis, Yersinia enterocolitica, Escherichia coli), yeasts (Candida albicans, Debaryomyces hansenii, Zygosaccharomyces rouxii), and molds (Botrytis cinerae, Aspergillus flavus, Penicillium roqueforti, Eurotium repens, Penicillium islandicum, Penicillium commune, Penicillium nalgiovensis). The sensory properties of the combinations were evaluated with a triangular test and classification was by an order test; the odor threshold of the aroma compounds was also

  14. Small Retailer Perspectives of the 2009 Women, Infants and Children Program Food Package Changes

    PubMed Central

    Gittelsohn, Joel; Laska, Melissa N.; Andreyeva, Tatiana; Foster, Gary; Rose, Donald; Tester, June; Lee, Seung Hee; Zenk, Shannon N.; Odoms-Young, Angela; McCoy, Tara; Ayala, Guadalupe X.

    2015-01-01

    Objective To understand vendor perspectives regarding changes made in 2009 to the Special Supplemental Nutrition Program for Women, Infant, and Children (WIC) food package. Methods Fifty-two in-depth, qualitative interviews with owners or managers of small stores in 8 urban areas across 7 states conducted 6-12 months after the changes. Results Store owners experienced implementation challenges, but felt the changes increased the number of customers, sales, and profits. Conclusion This research provides vendor perspectives on the 2009 WIC policy changes and may enhance policy implementation directed at increasing healthy food availability, particularly in urban communities. PMID:22584093

  15. Analysis of phthalates in food products and packaging materials sold on the Belgian market.

    PubMed

    Fierens, T; Servaes, K; Van Holderbeke, M; Geerts, L; De Henauw, S; Sioen, I; Vanermen, G

    2012-07-01

    Phthalates are organic lipophilic compounds that are principally used as plasticiser to increase the flexibility of plastic polymers. Other applications are a.o. the use of phthalates in printing inks and lacquers. Human exposure to phthalates mainly occurs via food ingestion and can induce adverse health effects. In this study, the presence of eight phthalate compounds--dimethyl phthalate (DMP), diethyl phthalate (DEP), diisobutyl phthalate (DiBP), di-n-butyl phthalate (DnBP), benzylbutyl phthalate (BBP), di(2-ethylhexyl) phthalate (DEHP), dicyclohexyl phthalate (DCHP) and di-n-octyl phthalate (DnOP)--was investigated in 400 food products, divided over eleven groups, and packages sold on the Belgian market. For this purpose, suitable extraction techniques were developed and validated for four different matrices, namely high-fat foods, low-fat food products, aqueous-based beverages and packaging materials. The instrumental analysis was performed by means of gas chromatography-low resolution-mass spectrometry with electron impact ionisation (GC-EI-MS). A wide variety of phthalate concentrations was observed in the different groups. DEHP was found in the highest concentration in almost every group. Moreover, DEHP was the most abundant phthalate compound, followed by DiBP, DnBP and BBP. This survey is part of the PHTAL project, which is the first project that discusses phthalate contamination on the Belgian food market.

  16. Cytotoxicity and mutagenicity assessment of organomodified clays potentially used in food packaging.

    PubMed

    Maisanaba, Sara; Prieto, Ana I; Pichardo, Silvia; Jordá-Beneyto, María; Aucejo, Susana; Jos, Ángeles

    2015-09-01

    Modern food packaging has made great advances as result of global trends and consumer preferences, which are oriented to obtain improved food quality and safety. In this regard, clay minerals, and mainly Montmorillonite (Mt) are attracting considerable interest in food packaging because of the improvements developed in mechanical and barrier properties. Hence, the present work aim to assess the toxicity of four Montmorillonite-based clay minerals, an unmodified clay, Cloisite®Na+ (CNa+), and three modified Mt clays: Cloisite®30B (C30B), a commercial clay, and Clay1 and Clay2, two novel modified organoclays developed by the Packaging, Transport, & Logistics Research Institute (ITENE). First, the cytotoxic effects were studied in the Human Umbilical Vein Endothelial Cells (HUVEC). In addition, the potential mutagenicity of the clays was evaluated by the Ames test. Clay1 did not induce any cytotoxic effects in HUVEC, although it exhibited potential mutagenicity in TA98 Salmonella typhimurium strain. In contrast, Clay2 produced cytotoxicity in endothelial cells but no mutagenicity was recorded. However, CNa+ was not cytotoxic neither mutagenic. And finally, C30B showed positive results in both assays. Therefore, results showed that clay minerals have a different toxicity profile and a case by case toxicity evaluation is required.

  17. 21 CFR 182.70 - Substances migrating from cotton and cotton fabrics used in dry food packaging.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 21 Food and Drugs 3 2010-04-01 2009-04-01 true Substances migrating from cotton and cotton fabrics... GENERALLY RECOGNIZED AS SAFE General Provisions § 182.70 Substances migrating from cotton and cotton fabrics used in dry food packaging. Substances migrating to food from cotton and cotton fabrics used in...

  18. 21 CFR 182.70 - Substances migrating from cotton and cotton fabrics used in dry food packaging.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 21 Food and Drugs 3 2013-04-01 2013-04-01 false Substances migrating from cotton and cotton... GENERALLY RECOGNIZED AS SAFE General Provisions § 182.70 Substances migrating from cotton and cotton fabrics used in dry food packaging. Substances migrating to food from cotton and cotton fabrics used in...

  19. 21 CFR 182.70 - Substances migrating from cotton and cotton fabrics used in dry food packaging.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 21 Food and Drugs 3 2012-04-01 2012-04-01 false Substances migrating from cotton and cotton... GENERALLY RECOGNIZED AS SAFE General Provisions § 182.70 Substances migrating from cotton and cotton fabrics used in dry food packaging. Substances migrating to food from cotton and cotton fabrics used in...

  20. 21 CFR 182.70 - Substances migrating from cotton and cotton fabrics used in dry food packaging.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 21 Food and Drugs 3 2011-04-01 2011-04-01 false Substances migrating from cotton and cotton... GENERALLY RECOGNIZED AS SAFE General Provisions § 182.70 Substances migrating from cotton and cotton fabrics used in dry food packaging. Substances migrating to food from cotton and cotton fabrics used in...

  1. Migration studies to assess the safety in use of a new antioxidant active packaging.

    PubMed

    Tovar, Laura; Salafranca, Jesús; Sánchez, Cristina; Nerín, Cristina

    2005-06-29

    Both specific and overall migration tests have been applied to new experimental food packaging-active plastic films with antioxidant properties, including in its composition a natural rosemary extract. Determination of volatile and semivolatile compounds migrating from plastic to the four established simulants showed that both specific and overall migration was very low. The results obtained gave values 20 times lower than the established limits in the worst case. So, from the point of view of health risk, the new active packaging can be considered as safe. Analytical procedure used provided the necessary information about the migration behavior, with good analytical characteristics and detection limits in the sub mug kg(-1) range. Besides, no significant difference was found between laboratory and factory-made samples, which is an important issue for industrial production, the next step in the development of the new antioxidant active film. PMID:15969507

  2. [Food Security in Europe: comparison between the "Hygiene Package" and the British Retail Consortium (BRC) & International Food Standard (IFS) protocols].

    PubMed

    Stilo, A; Parisi, S; Delia, S; Anastasi, F; Bruno, G; Laganà, P

    2009-01-01

    The birth of Hygiene Package and of the Reg. CE no 2073/2005 in the food production field signalled a change in Italy. This process started in Italy in 1997 with the legislative decree no 155 on Self-control but in reality, it was implemented in the UK in 1990 with the promulgation of the Food Safety Act. This legal act was influenced by some basic rules corresponding to the application of HACCP standards. Since 1990 the British chains of distribution (Retailers) have involved all aspects of the food line in this type of responsibility. Due to this growing awareness for a need for greater regulation, a protocol, edited by British Retail Consortium was created in 1998. This protocol acted as a "stamp" of approval for food products and it is now known as the BRC Global Food Standard. In July 2008, this protocol became effective in its fifth version. After the birth of BRC, also French and German Retailers have established a standard practically equivalent and perhaps more pertinent to safety food, that is International Food Standard (IFS). The new approach is specific to the food field and strictly applies criteria which will ensure "safety, quality and legality" of food products, similarly to ISO 22000:2005 (mainly based on BRC & IFS past experiences). New standards aim to create a sort of green list with fully "proper and fit" Suppliers only, because of comprehensible exigencies of Retailers. It is expected, as we have shown, that Auditor authorities who are responsible for ensuring that inspections are now carried out like the Hygiene Package, will find these new standards useful. The advantages of streamlining this system is that it will allow enterprises to diligently enforce food safety practices without fear of upset or legal consequence, to improve the quality (HACCP) of management & traceability system; to restrict wastes, reprocessing and withdrawal of products. However some discordances about the interpretation of certain sub-field norms (e.g., water

  3. Gardening and Groundskeeping: A Series of Learning Activity Packages. Volume I: Learning Activity Packages 1-42.

    ERIC Educational Resources Information Center

    South Carolina State Dept. of Education, Columbia. Agricultural Education Section.

    These forty-two learning activity packages, intended for student use, are based on a catalog of performance objectives, criterion-referenced measures, and performance guides for gardening-groundskeeping developed by the Vocational Education Consortium of States (V-TECS). They are organized by four areas of instruction: Organizing and Planning…

  4. Changes in the specific migration characteristics of packaging-food simulant combinations caused by ionizing radiation: Effect of food simulant

    NASA Astrophysics Data System (ADS)

    Zygoura, Panagiota D.; Paleologos, Evangelos K.; Kontominas, Michael G.

    2011-08-01

    The primary objective of the present study was to evaluate the extent to which the affinity of the surrounding medium for the migrant, as well as the packaging material, affects the specific migration characteristics of the latter. For this purpose, migration tests were conducted with vinylidene chloride copolymer (PVDC/PVC) in contact with the EU specified solvents simulating all food types: namely, distilled water, 3% w/v acetic acid, 10% v/v ethanol and isooctane. Migration testing was carried out at 40 °C for 10 days for the aqueous simulants, and at 20 °C for 2 days for the fatty food simulant (EC, 1997; EEC, 1993). In addition, food-grade saran film was subjected to ionizing radiation treatment with a [60Co] source at doses equal to 5, 15 and 25 kGy. Acetyl tributyl citrate (ATBC) plasticizer levels were monitored as a function of time for untreated, as well as gamma-irradiated packaging material, with a secondary objective to investigate the effect of ionizing radiation on polymer/migrant/surrounding medium interactions. Depending on the food simulant, determination of the analyte was performed by either direct gas chromatographic analysis, or surfactant (Triton X-114) mediated extraction followed by gas chromatographic-flame ionization detection (GC-FID). ATBC concentrations determined in aqueous and fatty food simulants were 0.216-0.497 and 5.0-5.9 mg/L, respectively. Therefore, the most efficient extracting medium of plasticizers in vinyl chloride copolymers is the non-polar isooctane. Moreover, an extremely high rate of ATBC migration into isooctane during the early stages of contact was observed. The above observation verifies the aggressiveness of isooctane towards plastic packaging materials. Amongst the aqueous food simulants tested, the 10% ethanol solution demonstrated the highest migration levels. Gamma-irradiation enhanced ATBC migration; specific migration levels increased with increasing contact time and radiation dose. This was expected

  5. Easy to open? Exploring the 'openability' of hospital food and beverage packaging by older adults.

    PubMed

    Bell, Alison F; Walton, Karen L; Tapsell, Linda C

    2016-03-01

    Food is increasingly a packaged commodity, both in the community and in institutionalised settings such as hospitals, where many older people are malnourished. Previous research with patients aged over 65 years in NSW public hospitals identified difficulties opening milk, water, juices, cereal and tetra packs. The aim of this paper was to assess the ability of well older people living in the community to open food and beverage items routinely used in NSW hospitals in order to gain further insights into the older person/pack interaction and the role of hand and finger strength in pack opening. A sample of 40 older people in good health aged over 65 years from 3 community settings participated in the study. The attempts at pack opening were observed, the time taken to open the pack was measured and the correlation between grip and pinch strengths with opening times was determined. Tetra packs, water bottles, cereal, fruit cups, desserts, biscuits and cheese portions appeared to be the most difficult food products to open. Ten percent of the sample could not open the water bottles and 39% could not open cheese portions. The results were consistent with the previous research involving hospitalised older adults, adding emphasis to the conclusion that food and beverage packaging can be a potential barrier to adequate nutrition when particular types of packaged products are used in hospitals or the community. The ageing population is rapidly becoming a larger and more important group to consider in the provision of goods and services. Designers, manufacturers and providers of food and beverage products need to consider the needs and abilities of these older consumers to ensure good 'openability' and promote adequate nutritional intakes.

  6. Easy to open? Exploring the 'openability' of hospital food and beverage packaging by older adults.

    PubMed

    Bell, Alison F; Walton, Karen L; Tapsell, Linda C

    2016-03-01

    Food is increasingly a packaged commodity, both in the community and in institutionalised settings such as hospitals, where many older people are malnourished. Previous research with patients aged over 65 years in NSW public hospitals identified difficulties opening milk, water, juices, cereal and tetra packs. The aim of this paper was to assess the ability of well older people living in the community to open food and beverage items routinely used in NSW hospitals in order to gain further insights into the older person/pack interaction and the role of hand and finger strength in pack opening. A sample of 40 older people in good health aged over 65 years from 3 community settings participated in the study. The attempts at pack opening were observed, the time taken to open the pack was measured and the correlation between grip and pinch strengths with opening times was determined. Tetra packs, water bottles, cereal, fruit cups, desserts, biscuits and cheese portions appeared to be the most difficult food products to open. Ten percent of the sample could not open the water bottles and 39% could not open cheese portions. The results were consistent with the previous research involving hospitalised older adults, adding emphasis to the conclusion that food and beverage packaging can be a potential barrier to adequate nutrition when particular types of packaged products are used in hospitals or the community. The ageing population is rapidly becoming a larger and more important group to consider in the provision of goods and services. Designers, manufacturers and providers of food and beverage products need to consider the needs and abilities of these older consumers to ensure good 'openability' and promote adequate nutritional intakes. PMID:26686584

  7. Can A Food Retailer-Based Healthier Foods Initiative Improve The Nutrient Profile Of US Packaged Food Purchases? A Case Study Of Walmart, 2000-2013

    PubMed Central

    Smith, Lindsey; Ng, Shu Wen; Popkin, Barry M.

    2015-01-01

    Healthier foods initiatives (HFIs) by national food retailers offer an opportunity to improve the nutritional profile of packaged food purchases (PFPS). Using a longitudinal dataset of US household PFPs, with methods to account for selectivity of shopping at a specific retailer, we modeled the effect of Walmart’s HFI using counterfactual simulations to examine observed vs. expected changes in the nutritional profile of Walmart PFPs. From 2000 to 2013, Walmart PFPs showed major declines in energy, sodium, and sugar density, as well as declines in sugary beverages, grain-based desserts, snacks, and candy, beyond trends at similar retailers. However, post-HFI declines were similar to what we expected based on pre-HFI trends, suggesting that these changes were not attributable to Walmart’s HFI. These results suggest that food retailer-based HFIs may not be sufficient to improve the nutritional profile of food purchases. PMID:26526244

  8. Space shuttle/food system study. Package feasibility study, modifications 3S, 4C and 5S

    NASA Technical Reports Server (NTRS)

    1974-01-01

    An optimum feeding system for the space shuttle was presented. This system consisted of all rehydratable type foods which were enclosed in a 4 in. x 4 in. x 1 in. flexible package. A feasibility follow-on study was conducted, and two acceptable, feasible prototypes for this package are described.

  9. Assessment of the migration potential of nanosilver from nanoparticle-coated low-density polyethylene food packaging into food simulants.

    PubMed

    Hannon, Joseph Christopher; Kerry, Joseph P; Cruz-Romero, Malco; Azlin-Hasim, Shafrina; Morris, Michael; Cummins, Enda

    2016-01-01

    An experimental nanosilver-coated low-density polyethylene (LDPE) food packaging was incubated with food simulants using a conventional oven and tested for migration according to European Commission Regulation No. 10/2011. The commercial LDPE films were coated using a layer-by-layer (LbL) technique and three levels of silver (Ag) precursor concentration (0.5%, 2% and 5% silver nitrate (AgNO3), respectively) were used to attach antimicrobial Ag. The experimental migration study conditions (time, temperature and food simulant) under conventional oven heating (10 days at 60°C, 2 h at 70°C, 2 h at 60°C or 10 days at 70°C) were chosen to simulate the worst-case storage period of over 6 months. In addition, migration was quantified under microwave heating. The total Ag migrant levels in the food simulants were quantified by inductively coupled plasma-atomic emission spectroscopy (ICP-AES). Mean migration levels obtained by ICP-AES for oven heating were in the range 0.01-1.75 mg l(-1). Migration observed for microwave heating was found to be significantly higher when compared with oven heating for similar temperatures (100°C) and identical exposure times (2 min). In each of the packaging materials and food simulants tested, the presence of nanoparticles (NPs) was confirmed by scanning electron microscopy (SEM). On inspection of the migration observed under conventional oven heating, an important finding was the significant reduction in migration resulting from the increased Ag precursor concentration used to attach Ag on the LDPE LbL-coated films. This observation merits further investigation into the LbL coating process used, as it suggests potential for process modifications to reduce migration. In turn, any reduction in NP migration below regulatory limits could greatly support the antimicrobial silver nanoparticle (AgNP)-LDPE LbL-coated films being used as a food packaging material.

  10. Observations of marketing on food packaging targeted to youth in retail food stores.

    PubMed

    Grigsby-Toussaint, Diana S; Moise, Imelda K; Geiger, Sarah D

    2011-09-01

    There is growing evidence that exposure to food marketing influences dietary preferences among youth. Few studies exploring this association, however, have focused on the retail food store environment where families negotiate the influence of food and beverage marketing on purchasing practices. Consequently, we sought to examine: (i) the extent to which foods marketed on the internet and television to youth are also available and marketed in retail food stores, and (ii) whether differences exist in the marketing practices across store types and by neighborhood racial composition. In 2008, a cross-sectional survey of 118 food stores was conducted in four Midwestern cities in the United States. Results showed that 82% of stores assessed carried items commonly marketed to youth via television or the internet. The items most likely to have some type of marketing technique were noncarbonated drinks (97.7%), fruit and cereal bars (76.9%), and soda (62.2%). Grocery stores were significantly more likely than convenience stores to have marketing for breads and pastries (34.6% vs. 17.9%), breakfast cereals (52.0% vs. 22.9%), cookies and crackers (54.2% vs. 25.3%), dairy (70.8% vs. 42.7%), and ice cream (23.8% vs. 9.8%). Stores located in black neighborhoods were significantly more likely to have marketing, in comparison to white neighborhoods, for breads and pastries (35.7% vs. 17.1%), breakfast cereals (44.4% vs. 25.0%), and cookies and crackers (48.1% vs. 26.3%). Our results highlight the importance of examining food marketing techniques in the retail food store environment, where visual cues from television and the internet may be reinforced. PMID:21566563

  11. Observations of marketing on food packaging targeted to youth in retail food stores.

    PubMed

    Grigsby-Toussaint, Diana S; Moise, Imelda K; Geiger, Sarah D

    2011-09-01

    There is growing evidence that exposure to food marketing influences dietary preferences among youth. Few studies exploring this association, however, have focused on the retail food store environment where families negotiate the influence of food and beverage marketing on purchasing practices. Consequently, we sought to examine: (i) the extent to which foods marketed on the internet and television to youth are also available and marketed in retail food stores, and (ii) whether differences exist in the marketing practices across store types and by neighborhood racial composition. In 2008, a cross-sectional survey of 118 food stores was conducted in four Midwestern cities in the United States. Results showed that 82% of stores assessed carried items commonly marketed to youth via television or the internet. The items most likely to have some type of marketing technique were noncarbonated drinks (97.7%), fruit and cereal bars (76.9%), and soda (62.2%). Grocery stores were significantly more likely than convenience stores to have marketing for breads and pastries (34.6% vs. 17.9%), breakfast cereals (52.0% vs. 22.9%), cookies and crackers (54.2% vs. 25.3%), dairy (70.8% vs. 42.7%), and ice cream (23.8% vs. 9.8%). Stores located in black neighborhoods were significantly more likely to have marketing, in comparison to white neighborhoods, for breads and pastries (35.7% vs. 17.1%), breakfast cereals (44.4% vs. 25.0%), and cookies and crackers (48.1% vs. 26.3%). Our results highlight the importance of examining food marketing techniques in the retail food store environment, where visual cues from television and the internet may be reinforced.

  12. Innovative food processing technology using ohmic heating and aseptic packaging for meat.

    PubMed

    Ito, Ruri; Fukuoka, Mika; Hamada-Sato, Naoko

    2014-02-01

    Since the Tohoku earthquake, there is much interest in processed foods, which can be stored for long periods at room temperature. Retort heating is one of the main technologies employed for producing it. We developed the innovative food processing technology, which supersede retort, using ohmic heating and aseptic packaging. Electrical heating involves the application of alternating voltage to food. Compared with retort heating, which uses a heat transfer medium, ohmic heating allows for high heating efficiency and rapid heating. In this paper we ohmically heated chicken breast samples and conducted various tests on the heated samples. The measurement results of water content, IMP, and glutamic acid suggest that the quality of the ohmically heated samples was similar or superior to that of the retort-heated samples. Furthermore, based on the monitoring of these samples, it was observed that sample quality did not deteriorate during storage.

  13. Innovative food processing technology using ohmic heating and aseptic packaging for meat.

    PubMed

    Ito, Ruri; Fukuoka, Mika; Hamada-Sato, Naoko

    2014-02-01

    Since the Tohoku earthquake, there is much interest in processed foods, which can be stored for long periods at room temperature. Retort heating is one of the main technologies employed for producing it. We developed the innovative food processing technology, which supersede retort, using ohmic heating and aseptic packaging. Electrical heating involves the application of alternating voltage to food. Compared with retort heating, which uses a heat transfer medium, ohmic heating allows for high heating efficiency and rapid heating. In this paper we ohmically heated chicken breast samples and conducted various tests on the heated samples. The measurement results of water content, IMP, and glutamic acid suggest that the quality of the ohmically heated samples was similar or superior to that of the retort-heated samples. Furthermore, based on the monitoring of these samples, it was observed that sample quality did not deteriorate during storage. PMID:24200557

  14. Evaluation of the genotoxicity of chitosan nanoparticles for use in food packaging films.

    PubMed

    De Lima, Renata; Feitosa, Leandro; do Espírito Santo Pereira, Anderson; de Moura, Márcia Regina; Ahmad Aouada, Fauze; Henrique Capparelli Mattoso, Luiz; Fernandes Fraceto, Leonardo

    2010-08-01

    The use of nanoparticles in food packaging has been proposed on the basis that it could improve protection of foods by, for example, reducing permeation of gases, minimizing odor loss, and increasing mechanical strength and thermal stability. Consequently, the impacts of such nanoparticles on organisms and on the environment need to be investigated to ensure their safe use. In an earlier study, Moura and others (2008a) described the effect of addition of chitosan (CS) and poly(methacrylic acid) (PMAA) nanoparticles on the mechanical properties, water vapor, and oxygen permeability of hydroxypropyl methylcellulose films used in food packaging. Here, the genotoxicity of different polymeric CS/PMAA nanoparticles (size 60, 82, and 111 nm) was evaluated at different concentration levels, using the Allium cepa chromosome damage test as well as cytogenetic tests employing human lymphocyte cultures. Test substrates were exposed to solutions containing nanoparticles at polymer mass concentrations of 1.8, 18, and 180 mg/L. Results showed no evidence of DNA damage caused by the nanoparticles (no significant numerical or structural changes were observed), however the 82 and 111 nm nanoparticles reduced mitotic index values at the highest concentration tested (180 mg/L), indicating that the nanoparticles were toxic to the cells used at this concentration. In the case of the 60 nm CS/PMAA nanoparticles, no significant changes in the mitotic index were observed at the concentration levels tested, indicating that these particles were not toxic. The techniques used show promising potential for application in tests of nanoparticle safety envisaging the future use of these materials in food packaging. PMID:20722945

  15. Tractor Mechanics. Maintaining and Servicing the Engine, Learning Activity Packages 78-89; Lubricating the Tractor, Learning Activity Packages 90-94; Painting the Tractor, Learning Activity Packages 95-96.

    ERIC Educational Resources Information Center

    Clemson Univ., SC. Vocational Education Media Center.

    This series of learning activity packages focuses on three areas of tractor mechanics: (1) maintaining and servicing the engine, (2) lubricating the tractor, and (3) painting the tractor. Each of the nineteen illustrated learning activity packages follows a typical format: introduction, directions, objectives, learning activities, tools and…

  16. Use of caloric and non-caloric sweeteners in US consumer packaged foods, 2005–9

    PubMed Central

    Ng, Shu Wen; Slining, Meghan M.; Popkin, Barry M.

    2012-01-01

    Our understanding of the use of caloric (CS) and non-caloric sweeteners (NCS) in the US food supply is limited. This study utilizes full ingredient list and nutrition facts panel (NFP) data from Gladson Nutrition Database, and nationally representative purchases of consumer packaged foods from Nielsen Homescan in 2005 through 2009 to understand the use of CS (including FJC) and NCS in CPG foods. Of the 85,451 uniquely formulated foods purchased during 2005–2009, 75% contain sweeteners (68% with CS only, 1% with NCS only, 6% with both CS and NCS). CS are in >95% of cakes/cookies/pies, granola/protein/energy bars, ready-to-eat cereals, sweet snacks, and sugar-sweetened beverages. NCS are in >33% of yogurts and sports/energy drinks, 42% of waters (plain or flavored), and most diet sweetened beverages. Across unique products, corn syrup is the most commonly listed sweetener, followed by sorghum, cane sugar, high fructose corn syrup and FJC. Also, 77% of all calories purchased in the US in 2005–2009 contained CS and 3% contained NCS, while 73% of the volume of foods purchased contained CS and 15% contained NCS. Trends during this period suggest a shift towards the purchase of NCS-containing products.Our study poses a challenge toward monitoring sweetener consumption in the US by discussing the need and options available to improve measures of CS and NCS, and additional requirements on NFPs on CPG foods. PMID:23102182

  17. Nutrition and related claims used on packaged Australian foods--implications for regulation.

    PubMed

    Williams, Peter; Yeatman, Heather; Zakrzewski, Sally; Aboozaid, Brooke; Henshaw, Simon; Ingram, Kendall; Rankine, Alex; Walcott, Sara; Ghani, Fatima

    2003-01-01

    The aim of this study was to describe the use of nutrition and related claims on packaged food for sale in Australia and measure the compliance of such claims with regulations governing their use. A survey was conducted of the labelling of 6662 products in 40 different food categories on sale in New South Wales in 2001. Levels of compliance were assessed by comparing the claims on the label and data in the nutrition information panel with requirements of the Foods Standards Code and the Code of Practice on Nutrient Claims. Half of the products (51.3%) carried some type of nutrition related claim and 36.2% made at least one nutrient claim, with an average of 1.2 nutrition related claims on every food product. The foods with the highest use of nutrient claims were sports drinks, breakfast cereals, meat substitutes, pretzels and rice cakes, muesli bars and yoghurt. The most common nutrient claims were for fat, cholesterol, vitamins, minerals, and sugar. More than 20% of products carried claims related to additives. Many nutrient claims (12.9%) did not comply with current regulations, especially those in the voluntary Code of Practice. Adoption of mandatory requirements for all claims within the Food Standards Code may improve the levels of compliance. Implications for the regulation of nutrition and related claims are discussed. The impact of nutrition claims on consumer purchasing and consumption behaviour deserves further study.

  18. Non-contact laser sealing of thin polyester food packaging films

    NASA Astrophysics Data System (ADS)

    Brown, Neil; Kerr, David; Parkin, Robert M.; Jackson, Michael R.; Shi, Fangmin

    2012-10-01

    We describe a laser-based, non-contact sealing technique for thin, polyester-based lidding films, used in PET containers for food packaging. The method uses a beam-steered laser to seal the container, thereby enabling virtually instant changeover from one product line to another. Unlike conventional sealing PET film processes, no bespoke tooling is required to hold the package components in close proximity and under pressure whilst the seal is formed. This greatly reduces sealing machine tooling costs and potential downtime at product changeovers. Results are presented that show that the process is able to produce seals of higher strength using thin (26 μm) polyester film than those from the conventional thermal/mechanical process. This provides a potential for increased production flexibility, reduction in product wastage, and for reducing the cost and embodied energy in construction of a less massive sealing machine.

  19. Quality and safety aspects of reusable plastic food packaging materials: influence of reuse on intrinsic properties.

    PubMed

    Jetten, J; de, Kruijf N

    2002-01-01

    The aim of the project was to develop a comprehensive package of quality assurance criteria for use by the industry and by regulatory authorities to ensure the quality and safety-in-use (sensory, microbiological and chemical safety) of reused plastics for food packaging. The paper describes the investigations into potential adulteration effects by reuse on the intrinsic properties of plastics in more detail. The plastic articles investigated were bottles of polyethylene terephthalate (PET) or polycarbonate (PC) and vending cups of polypropylene (PP). The influence of repeated use on the migration of plastic constituents, degradation products of plastic additives, barrier properties and surface characteristics were investigated. The overall conclusion was that the investigated intrinsic properties of the refillable articles were not significantly influenced by repeated use. Only the hydrophobicity of the refillable PC and PP articles seemed to be influenced by repeated washing. PC bottles washed 15 times were significantly less hydrophobic than unwashed bottles.

  20. Quality and safety aspects of reusable plastic food packaging materials: influence of reuse on intrinsic properties.

    PubMed

    Jetten, J; de, Kruijf N

    2002-01-01

    The aim of the project was to develop a comprehensive package of quality assurance criteria for use by the industry and by regulatory authorities to ensure the quality and safety-in-use (sensory, microbiological and chemical safety) of reused plastics for food packaging. The paper describes the investigations into potential adulteration effects by reuse on the intrinsic properties of plastics in more detail. The plastic articles investigated were bottles of polyethylene terephthalate (PET) or polycarbonate (PC) and vending cups of polypropylene (PP). The influence of repeated use on the migration of plastic constituents, degradation products of plastic additives, barrier properties and surface characteristics were investigated. The overall conclusion was that the investigated intrinsic properties of the refillable articles were not significantly influenced by repeated use. Only the hydrophobicity of the refillable PC and PP articles seemed to be influenced by repeated washing. PC bottles washed 15 times were significantly less hydrophobic than unwashed bottles. PMID:11811768

  1. Active paraffin-based paper packaging for extending the shelf life of cherry tomatoes.

    PubMed

    Rodriguez-Lafuente, Angel; Nerin, Cristina; Batlle, Ramon

    2010-06-01

    A new active paraffin coating for paper and board was evaluated for antimicrobial protection and decay retardation for cherry tomatoes. Different active agents were evaluated against Alternaria alternata fungus both in vitro and in vivo using artificially inoculated cherry tomatoes. Bark cinnamon and oregano essential oil showed the best performance (versus clove and leaf cinnamon essential oils) when incorporated to active paper or board used for packaging at nominal concentrations of 3 and 6% (w/w), respectively. Almost total inhibition of the fungus was obtained when 6% of bark cinnamon essential oil was applied to the packaging material. A number of physicochemical parameters such as pH, weight loss, water activity, and color were monitored, and no significant differences between active, blank, and control samples were found for weight loss and color difference. The maximum transfer of trans-cinnamaldehyde and carvacrol to the food was detected after 1 or 2 days of storage. Sensorial analysis was performed, and panelists were not able to detect changes in cinnamon-based packaged tomatoes but they could in the oregano-based tomatoes. PMID:20476770

  2. Active paraffin-based paper packaging for extending the shelf life of cherry tomatoes.

    PubMed

    Rodriguez-Lafuente, Angel; Nerin, Cristina; Batlle, Ramon

    2010-06-01

    A new active paraffin coating for paper and board was evaluated for antimicrobial protection and decay retardation for cherry tomatoes. Different active agents were evaluated against Alternaria alternata fungus both in vitro and in vivo using artificially inoculated cherry tomatoes. Bark cinnamon and oregano essential oil showed the best performance (versus clove and leaf cinnamon essential oils) when incorporated to active paper or board used for packaging at nominal concentrations of 3 and 6% (w/w), respectively. Almost total inhibition of the fungus was obtained when 6% of bark cinnamon essential oil was applied to the packaging material. A number of physicochemical parameters such as pH, weight loss, water activity, and color were monitored, and no significant differences between active, blank, and control samples were found for weight loss and color difference. The maximum transfer of trans-cinnamaldehyde and carvacrol to the food was detected after 1 or 2 days of storage. Sensorial analysis was performed, and panelists were not able to detect changes in cinnamon-based packaged tomatoes but they could in the oregano-based tomatoes.

  3. High variation in manufacturer-declared serving size of packaged discretionary foods in Australia.

    PubMed

    Haskelberg, Hila; Neal, Bruce; Dunford, Elizabeth; Flood, Victoria; Rangan, Anna; Thomas, Beth; Cleanthous, Xenia; Trevena, Helen; Zheng, Jazzmin Miaobing; Louie, Jimmy Chun Yu; Gill, Timothy; Wu, Jason H Y

    2016-05-28

    Despite the potential of declared serving size to encourage appropriate portion size consumption, most countries including Australia have not developed clear reference guidelines for serving size. The present study evaluated variability in manufacturer-declared serving size of discretionary food and beverage products in Australia, and how declared serving size compared with the 2013 Australian Dietary Guideline (ADG) standard serve (600 kJ). Serving sizes were obtained from the Nutrition Information Panel for 4466 packaged, discretionary products in 2013 at four large supermarkets in Sydney, Australia, and categorised into fifteen categories in line with the 2013 ADG. For unique products that were sold in multiple package sizes, the percentage difference between the minimum and the maximum serving size across different package sizes was calculated. A high variation in serving size was found within the majority of food and beverage categories - for example, among 347 non-alcoholic beverages (e.g. soft drinks), the median for serving size was 250 (interquartile range (IQR) 250, 355) ml (range 100-750 ml). Declared serving size for unique products that are available in multiple package sizes also showed high variation, particularly for chocolate-based confectionery, with median percentage difference between minimum and maximum serving size of 183 (IQR 150) %. Categories with a high proportion of products that exceeded the 600 kJ ADG standard serve included cakes and muffins, pastries and desserts (≥74 % for each). High variability in declared serving size may confound interpretation and understanding of consumers interested in standardising and controlling their portion selection. Future research is needed to assess if and how standardising declared serving size might affect consumer behaviour. PMID:26983935

  4. High variation in manufacturer-declared serving size of packaged discretionary foods in Australia.

    PubMed

    Haskelberg, Hila; Neal, Bruce; Dunford, Elizabeth; Flood, Victoria; Rangan, Anna; Thomas, Beth; Cleanthous, Xenia; Trevena, Helen; Zheng, Jazzmin Miaobing; Louie, Jimmy Chun Yu; Gill, Timothy; Wu, Jason H Y

    2016-05-28

    Despite the potential of declared serving size to encourage appropriate portion size consumption, most countries including Australia have not developed clear reference guidelines for serving size. The present study evaluated variability in manufacturer-declared serving size of discretionary food and beverage products in Australia, and how declared serving size compared with the 2013 Australian Dietary Guideline (ADG) standard serve (600 kJ). Serving sizes were obtained from the Nutrition Information Panel for 4466 packaged, discretionary products in 2013 at four large supermarkets in Sydney, Australia, and categorised into fifteen categories in line with the 2013 ADG. For unique products that were sold in multiple package sizes, the percentage difference between the minimum and the maximum serving size across different package sizes was calculated. A high variation in serving size was found within the majority of food and beverage categories - for example, among 347 non-alcoholic beverages (e.g. soft drinks), the median for serving size was 250 (interquartile range (IQR) 250, 355) ml (range 100-750 ml). Declared serving size for unique products that are available in multiple package sizes also showed high variation, particularly for chocolate-based confectionery, with median percentage difference between minimum and maximum serving size of 183 (IQR 150) %. Categories with a high proportion of products that exceeded the 600 kJ ADG standard serve included cakes and muffins, pastries and desserts (≥74 % for each). High variability in declared serving size may confound interpretation and understanding of consumers interested in standardising and controlling their portion selection. Future research is needed to assess if and how standardising declared serving size might affect consumer behaviour.

  5. Prospects for application of post-consumer used plastics in food packaging.

    PubMed

    Miltz, J; Ram, A; Nir, M M

    1997-01-01

    The two most widely used polymers in packaging in recent years are polyethylene terephthalate (PET) and polyethylene (PE). The biggest fractions of these polymers are not re-utilized, in spite of the fact that they possess excellent properties even after their first application. The ban on using recycled polymers in food packaging applications and the lack of good value outlets for these materials causes them to end up in landfills. The high cost nylon, used in packaging primarily as high gas barrier laminates with PE, also finds its way to landfills. In this case, the reason is the difficulty of recycling different polymers that are incompatible. Thus, the Municipal Solid Waste (MSW) stream transferred to landfills contains many plastic packages. These packages are being blamed as a major pollutant of the environment in spite of the fact that all plastics contribute only a small percentage to the weight of the garbage in landfills. If proper and cost effective applications for the recycled polymers could be developed, the waste related to their disposal could be limited. In addition, the contribution of plastic packages to the environmental problem could be diminished. In the present paper, the possibility of sandwiching a contaminated PET layer between two layers of the virgin material was studied. The aim of the study was to determine whether such an operation could lower the migration level of contaminants from a multilayer structure (containing a recycled layer of PET) to values below the limits required by regulatory agencies. The diffusion coefficients (required to determine migration) of four organic liquids in PET were determined. As a result of the sandwiching operation, the amount of pollutant (toluene) migrating into the food simulant was reduced by two orders of magnitude. The properties of PE/nylon blends were also studied. It was found that the high gas barrier properties of nylon are preserved in the blend when proper processing conditions are used

  6. Programme on the recyclability of food-packaging materials with respect to food safety considerations: polyethylene terephthalate (PET), paper and board, and plastics covered by functional barriers.

    PubMed

    Franz, R

    2002-01-01

    Stimulated by new ecology-driven European and national regulations, news routes of recycling waste appear on the market. Since food packages represent a large percentage of the plastics consumption and since they have a short lifetime, an important approach consists in making new packages from post-consumer used packages. On the other hand, food-packaging regulations in Europe require that packaging materials must be safe. Therefore, potential mass transfer (migration) of harmful recycling-related substances to the food must be excluded and test methods to ensure the safety-in-use of recycled materials for food packaging are needled. As a consequence of this situation, a European research project FAIR-CT98-4318, with the acronym 'Recyclability', was initiated. The project consists of three sections each focusing on a different class of recycled materials: polyethylene terephthalate (PET), paper and board, and plastics covered by functional barriers. The project consortium consists of 28 project members from 11 EU countries. In addition, the project is during its lifetime in discussion with the US Food and Drug Administrations (FDA) to consider also US FDA regulatory viewpoints and to aim, as a consequence, to harmonizable conclusions and recommendations. The paper introduces the project and presents an overview of the project work progress. PMID:11962719

  7. Development of PLA films containing oregano essential oil (Origanum vulgare L. virens) intended for use in food packaging.

    PubMed

    Llana-Ruiz-Cabello, M; Pichardo, S; Bermúdez, J M; Baños, A; Núñez, C; Guillamón, E; Aucejo, S; Cameán, A M

    2016-08-01

    Consumers' concerns about the environment and health have led to the development of new food packaging materials avoiding petroleum-based matrices and synthetic additives. The present study has developed polylactic acid (PLA) films containing different concentrations of essential oil from Origanum vulgare L. virens (OEO). The effectiveness of this new active packaging was checked for use in ready-to-eat salads. A plasticising effect was observed when OEO was incorporated in PLA films. The rest of the mechanical and physical properties of developed films did not show much change when OEO was included in the film. An antioxidant effect was recorded only for films containing the highest percentages of the active agent (5% and 10%). In addition, films exhibited in vitro antibacterial activity against Staphylococcus aureus, Yersinia enterocolitica, Listeria monocytogenes, Enterococcus faecalis and Staphylococcus carnosus. Moreover, in ready-to-eat salads, antimicrobial activity was only observed against yeast and moulds, where 5% and 10% of OEO was the most effective. PMID:27455176

  8. Polyethylene Films Containing Silver Nanoparticles for Applications in Food Packaging: Characterization of Physico-Chemical and Anti-Microbial Properties.

    PubMed

    Becaro, Aline A; Puti, Fernanda C; Correa, Daniel S; Paris, Elaine C; Marconcini, José M; Ferreira, Marcos D

    2015-03-01

    This paper reports the antibacterial effect and physico-chemical characterization of films containing silver nanoparticles for use as food packaging. Two masterbatches (named PEN and PEC) con- taining silver nanoparticles embedded in distinct carriers (silica and titanium dioxide) were mixed with low-density polyethylene (LDPE) in different compositions and extruded to produce plain films. These films were characterized by Scanning Electron Microscopy (SEM), X-ray diffraction (XRD), Differential Scanning Calorimetry (DSC), Thermogravimetric analysis (TGA) and Fourier Transform Infrared Spectroscopy (FTIR). The morphology of the films showed the formation of agglomerates of nanoparticles in both PEN and PEC composites. X-ray analyses confirmed the presence of SiO2 in PEN samples and TiO2 in PEC samples. Thermal analyses indicated an increase in thermal stability of the PEC compositions. The antimicrobial efficacy was determined by applying the test strain for Escherichia coli and Staphylococcus aureus, according to the Japanese Industrial Standard Method (JIS Z 2801:2000). The films analyzed showed antimicrobial properties against the tested microorganisms, presenting better activity against the S. aureus than E. Coli. These findings suggest that LDPE films with silver nanoparticles are promising to provide a significant contribution to the quality and safety of packaged food. PMID:26413633

  9. Polyethylene Films Containing Silver Nanoparticles for Applications in Food Packaging: Characterization of Physico-Chemical and Anti-Microbial Properties.

    PubMed

    Becaro, Aline A; Puti, Fernanda C; Correa, Daniel S; Paris, Elaine C; Marconcini, José M; Ferreira, Marcos D

    2015-03-01

    This paper reports the antibacterial effect and physico-chemical characterization of films containing silver nanoparticles for use as food packaging. Two masterbatches (named PEN and PEC) con- taining silver nanoparticles embedded in distinct carriers (silica and titanium dioxide) were mixed with low-density polyethylene (LDPE) in different compositions and extruded to produce plain films. These films were characterized by Scanning Electron Microscopy (SEM), X-ray diffraction (XRD), Differential Scanning Calorimetry (DSC), Thermogravimetric analysis (TGA) and Fourier Transform Infrared Spectroscopy (FTIR). The morphology of the films showed the formation of agglomerates of nanoparticles in both PEN and PEC composites. X-ray analyses confirmed the presence of SiO2 in PEN samples and TiO2 in PEC samples. Thermal analyses indicated an increase in thermal stability of the PEC compositions. The antimicrobial efficacy was determined by applying the test strain for Escherichia coli and Staphylococcus aureus, according to the Japanese Industrial Standard Method (JIS Z 2801:2000). The films analyzed showed antimicrobial properties against the tested microorganisms, presenting better activity against the S. aureus than E. Coli. These findings suggest that LDPE films with silver nanoparticles are promising to provide a significant contribution to the quality and safety of packaged food.

  10. Nutrition and health claims on healthy and less-healthy packaged food products in New Zealand.

    PubMed

    Al-Ani, Haya H; Devi, Anandita; Eyles, Helen; Swinburn, Boyd; Vandevijvere, Stefanie

    2016-09-01

    Nutrition and health claims are displayed to influence consumers' food choices. This study assessed the extent and nature of nutrition and health claims on the front-of-pack of 'healthy' and 'less-healthy' packaged foods in New Zealand. Foods from eight categories, for which consumption may affect the risk of obesity and diet-related chronic diseases, were selected from the 2014 Nutritrack database. The internationally standardised International Network for Food and Obesity/Non-Communicable Diseases Research, Monitoring and Action Support (INFORMAS) taxonomy was used to classify claims on packages. The Nutrient Profiling Scoring Criterion (NPSC) was used to classify products as 'healthy' or 'less healthy'. In total, 7526 products were included, with 47 % (n 3557) classified as 'healthy'. More than one-third of products displayed at least one nutrition claim and 15 % featured at least one health claim on the front-of-pack. Claims were found on one-third of 'less-healthy' products; 26 % of those products displayed nutrition claims and 7 % featured health claims. About 45 % of 'healthy' products displayed nutrition claims and 23 % featured health claims. Out of 7058 individual claims, the majority (69 %) were found on 'healthy' products. Cereals displayed the greatest proportion of nutrition and health claims (1503 claims on 564 products), of which one-third were displayed on 'less-healthy' cereals. Such claims could be misleading consumers' perceptions of nutritional quality of foods. It needs to be explored how current regulations on nutrition and health claims in New Zealand could be further strengthened (e.g. using the NPSC for nutrition claims, including general health claims as per the INFORMAS taxonomy) to ensure consumers are protected and not misled. PMID:27503596

  11. Nutrition and health claims on healthy and less-healthy packaged food products in New Zealand.

    PubMed

    Al-Ani, Haya H; Devi, Anandita; Eyles, Helen; Swinburn, Boyd; Vandevijvere, Stefanie

    2016-09-01

    Nutrition and health claims are displayed to influence consumers' food choices. This study assessed the extent and nature of nutrition and health claims on the front-of-pack of 'healthy' and 'less-healthy' packaged foods in New Zealand. Foods from eight categories, for which consumption may affect the risk of obesity and diet-related chronic diseases, were selected from the 2014 Nutritrack database. The internationally standardised International Network for Food and Obesity/Non-Communicable Diseases Research, Monitoring and Action Support (INFORMAS) taxonomy was used to classify claims on packages. The Nutrient Profiling Scoring Criterion (NPSC) was used to classify products as 'healthy' or 'less healthy'. In total, 7526 products were included, with 47 % (n 3557) classified as 'healthy'. More than one-third of products displayed at least one nutrition claim and 15 % featured at least one health claim on the front-of-pack. Claims were found on one-third of 'less-healthy' products; 26 % of those products displayed nutrition claims and 7 % featured health claims. About 45 % of 'healthy' products displayed nutrition claims and 23 % featured health claims. Out of 7058 individual claims, the majority (69 %) were found on 'healthy' products. Cereals displayed the greatest proportion of nutrition and health claims (1503 claims on 564 products), of which one-third were displayed on 'less-healthy' cereals. Such claims could be misleading consumers' perceptions of nutritional quality of foods. It needs to be explored how current regulations on nutrition and health claims in New Zealand could be further strengthened (e.g. using the NPSC for nutrition claims, including general health claims as per the INFORMAS taxonomy) to ensure consumers are protected and not misled.

  12. [Analysis of phthalates in plastic food-packaging bags by thin layer chromatography].

    PubMed

    Chen, Hui; Wang, Yuan; Zhu, Ruohua

    2006-01-01

    The method for simultaneous determination of four phthalates, namely dimethyl phthalate (DMP), diethyl phthalate (DEP), di-n-butyl phthalate (DBP) and di (2-ethylhexyl) phthalate (DEHP) in plastic food-packaging bags by thin layer chromatography (TLC) was developed. The plastic food-packaging bags were extracted with ethanol by ultrasonication, then the mixture was filtrated through membrane (0.45 microm). The mixture of ethyl acetate-anhydrous ether-isooctane (1 : 4 : 15, v/v) was used as developing agent on the TLC silica gel plate for development. The filtered liquid was spotted on the TLC plate dealt by acetone, and detected with scanning wavelength of 275 nm and reference wavelength of 340 nm. The qualitative analysis of the phthalates was performed using the R(f) values of the chromatogram. The quantitative analysis was performed with external standard method. Good linearities were obtained for DMP, DEP, DBP and DEHP. The detection limits were 2.1 ng for DMP, 2.4 ng for DEP, 3.4 ng for DBP and 4.0 ng for DEHP. The relative standard deviations (RSDs) of the four phthalates were 2.8% - 3.5%. The recoveries of the four phthalate standards in real sample were 78.58% - 111.04%. The method presented has the advantages of high precision, high sensitivity, small sample size, and simple pretreatment . The method was used to detect the four phthalates in the food-packaging bags. The contents in real samples were close to the results by gas chromatography.

  13. Nanotechnology in the development of novel functional foods or their package. An overview based in patent analysis.

    PubMed

    Pérez-Esteve, Edgar; Bernardos, Andrea; Martínez-Máñez, Ramón; Barat, José M

    2013-04-01

    In recent years nanotechnology has become a significant component in food industry. It is present in all food chain steps, from the design of new ingredients or additives, to the most modern systems of food quality methods or packaging, demonstrating the great potential of this new technology in a sector as traditional as food. However, while interest by industry in nanotechnology increases, the rejection by consumers, concerned about the potential risk, does too. The aim of this review is to evaluate the development of food nanotechnology by means of a patent analysis, highlighting current applications of nanotechnology along the whole food chain and contextualizing this evolution in the social scene.

  14. Plastic packaging: Migration of plastics into foods. March 1972-November 1989 (Citations from the Food Science and Technology Abstracts data base). Report for March 1972-November 1989

    SciTech Connect

    Not Available

    1989-12-01

    This bibliography contains citations concerning the leaching of plastics and plasticizers from packaging materials into foods. Measurement of plastics in oils and dairy products is emphasized. Analytical methods, toxicology, and legislation concerning plastic migration and food safety are included. (This updated bibliography contains 191 citations, 27 of which are new entries to the previous edition.)

  15. Tractor Mechanics. Maintaining and Servicing the Cooling System, Learning Activity Packages 34-40; Maintaining and Servicing Hydraulic Systems, Learning Activity Packages 41-48.

    ERIC Educational Resources Information Center

    Clemson Univ., SC. Vocational Education Media Center.

    This series of learning activity packages focuses on two areas of tractor mechanics: (1) maintaining and servicing the cooling system and (2) maintaining and servicing hydraulic systems. Each of the fifteen illustrated learning activity packages follows a typical format: introduction, directions, objectives, learning activities, tools and…

  16. Contaminant migration from food packaging laminates used for heat and eat meals.

    PubMed

    Lawson, G; Barkby, C T; Lawson, C

    1996-02-01

    EU legislation requires that components from food contact plastics should not migrate significantly into the food. The nature and extent of species migrating from laminated materials used for packaging 'heat and eat' meals have been investigated. Selected target analytes included additives incorporated into the polyolefin, e.g. the Irganox and Irgafos antioxidants, the diisocyanate and polyol residues from the adhesive and oligomeric material from the nylon. The results identified a wide range of migrants arising from each of the individual components of the laminate. Some of the migrants have been identified as precursors of the principal components of the laminate as well as those anticipated from a knowledge of the laminate construction. The levels of migration for those components identified and quantified has been well below the legal limits. Some significant migrant species have been however left unidentified by this investigation.

  17. Rapid identification of phthalates in blood bags and food packaging using ToF-SIMS

    NASA Astrophysics Data System (ADS)

    Chen, Ching Yuan; Ghule, Anil Vithal; Chen, Wen Yin; Wang, Chiung Chi; Chiang, Yi Shin; Ling, Yong Chien

    2004-06-01

    ToF-SIMS with Ga + ion as primary source is used to analyze plasticizers like bis(2-ethylhexyl) phthalate (DEHP) from the inner surface of the blood bags and their migration into the blood. Food packing materials were also analyzed for the presence of DEHP. The simplicity of using ToF-SIMS with high mass resolution as an aid in the identification and analysis are discussed. The ToF-SIMS results, the fragmentation pattern, and the ratio of ions were comparable to those obtained from traditional GC-MS analysis. This indicates that ToF-SIMS could be a promising technique for direct detection of DEHP (and phthalates in general) in blood bags and food packaging polymeric materials.

  18. The simulation of the LANFOS-H food radiation contamination detector using Geant4 package

    NASA Astrophysics Data System (ADS)

    Piotrowski, Lech Wiktor; Casolino, Marco; Ebisuzaki, Toshikazu; Higashide, Kazuhiro

    2015-02-01

    Recent incident in the Fukushima power plant caused a growing concern about the radiation contamination and resulted in lowering the Japanese limits for the permitted amount of 137Cs in food to 100 Bq/kg. To increase safety and ease the concern we are developing LANFOS (Large Food Non-destructive Area Sampler)-a compact, easy to use detector for assessment of radiation in food. Described in this paper LANFOS-H has a 4 π coverage to assess the amount of 137Cs present, separating it from the possible 40K food contamination. Therefore, food samples do not have to be pre-processed prior to a test and can be consumed after measurements. It is designed for use by non-professionals in homes and small institutions such as schools, showing safety of the samples, but can be also utilized by specialists providing radiation spectrum. Proper assessment of radiation in food in the apparatus requires estimation of the γ conversion factor of the detectors-how many γ photons will produce a signal. In this paper we show results of the Monte Carlo estimation of this factor for various approximated shapes of fish, vegetables and amounts of rice, performed with Geant4 package. We find that the conversion factor combined from all the detectors is similar for all food types and is around 37%, varying maximally by 5% with sample length, much less than for individual detectors. The different inclinations and positions of samples in the detector introduce uncertainty of 1.4%. This small uncertainty validates the concept of a 4 π non-destructive apparatus.

  19. Migrants determination and bioaccessibility study of ethyl lauroyl arginate (LAE) from a LAE based antimicrobial food packaging material.

    PubMed

    Aznar, M; Gómez-Estaca, J; Vélez, D; Devesa, V; Nerín, C

    2013-06-01

    Ethyl lauroyl arginate (LAE, ethyl-N-dodecanoyl-L-arginate hydrochloride) is a strong antimicrobial agent that was included as an active compound in an antimicrobial food packaging material. The potential existence of non-intentionally added substances (NIASs) such as impurities must therefore be checked before launching any food contact material onto the market. For this reason, an untargeted analysis of the migration was performed in both food simulants and fresh chicken breast fillets wrapped with the active material. The analysis was performed by liquid chromatography coupled to mass spectrometry detection with a quadrupole-time-of-flight analyzer, LC-MS(QTOF), for the identification of nonvolatile substances. The migration values found for LAE were 0.94±0.14 and 1.62±0.70 μg/g in ethanol 10% v/v (simulant A) and in ethanol 95% v/v (simulant D), respectively, and 0.93±0.17 μg/g in chicken. Other migrants such as dipropylene glycol methyl ether or tributyl-o-acetylcitrate, both coming from the coating were also found, but none of them have potential adverse effects. Bioaccessibility studies showed that after a simulated gastrointestinal digestion, LAE was not available anymore for subsequent intestinal absorption and new toxic compounds were not formed.

  20. Migrants determination and bioaccessibility study of ethyl lauroyl arginate (LAE) from a LAE based antimicrobial food packaging material.

    PubMed

    Aznar, M; Gómez-Estaca, J; Vélez, D; Devesa, V; Nerín, C

    2013-06-01

    Ethyl lauroyl arginate (LAE, ethyl-N-dodecanoyl-L-arginate hydrochloride) is a strong antimicrobial agent that was included as an active compound in an antimicrobial food packaging material. The potential existence of non-intentionally added substances (NIASs) such as impurities must therefore be checked before launching any food contact material onto the market. For this reason, an untargeted analysis of the migration was performed in both food simulants and fresh chicken breast fillets wrapped with the active material. The analysis was performed by liquid chromatography coupled to mass spectrometry detection with a quadrupole-time-of-flight analyzer, LC-MS(QTOF), for the identification of nonvolatile substances. The migration values found for LAE were 0.94±0.14 and 1.62±0.70 μg/g in ethanol 10% v/v (simulant A) and in ethanol 95% v/v (simulant D), respectively, and 0.93±0.17 μg/g in chicken. Other migrants such as dipropylene glycol methyl ether or tributyl-o-acetylcitrate, both coming from the coating were also found, but none of them have potential adverse effects. Bioaccessibility studies showed that after a simulated gastrointestinal digestion, LAE was not available anymore for subsequent intestinal absorption and new toxic compounds were not formed. PMID:23485618

  1. Effect of Coating and Packaging Materials on Photocatalytic and Antimicrobial Activities of Titanium Dioxide Nanoparticles

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Food safety or foodborne pathogen contamination is a major concern in food industry. Titanium dioxide (TiO2) is a photocatalyst and can inactivate a wide spectrum of microorganisms under UV illumination. There is significant interest in the development of TiO2-coated or –incorporated food packaging ...

  2. Migration modelling as a tool for quality assurance of food packaging.

    PubMed

    Brandsch, J; Mercea, P; Rüter, M; Tosa, V; Piringer, O

    2002-01-01

    The current potential for the use of migration modelling for studying polyolefin packaging materials (low- and high-density polyethylene and polypropylene) is summarized and demonstrated with practical examples. For these polymers, an upper limit of migration into foodstuffs can be predicted with a high degree of statistical confidence. The only analytical information needed for modelling in such cases is the initial concentration of the migrant in the polymer matrix. For polyolefins of unknown origin or newly developed materials with new properties, a quick experimental method is described for obtaining the characteristic matrix parameter needed for migration modelling. For easy handling of both the experimental results and the diffusion model, user-friendly software has been developed. An additional aim of the described method is the determination of the migrant partition between polymer and food or food simulant and the specific contribution of the migrant molecular structure on the diffusion coefficient. For migration modelling of packaging materials with multilayer structures, a numerical solution of the diffusion equation is described. This procedure has been also applied for modelling the migration into solid or high viscous foodstuffs.

  3. Polylactic acid/zinc oxide biocomposite films for food packaging application.

    PubMed

    Marra, Antonella; Silvestre, Clara; Duraccio, Donatella; Cimmino, Sossio

    2016-07-01

    Although PLA is much more expensive than polyolefins, such as PP and PE, there is a great interest to propose PLA based material as alternative films for food packaging being PLA derivable from natural source, compostable and biodegradable. For this purpose the research has the task to investigate and propose PLA materials with enhanced properties to be effectively and efficiently alternative to polyolefin films for food packaging application. In this contribution, biocomposite films of PLA with 1, 3 and 5wt% of ZnO have been investigated to determine mechanical, barrier and antimicrobial (against Escherichia coli) properties. It is found that the biocomposite films are characterized by a good dispersion of the ZnO particles in PLA matrix, although no previous treatment was performed on ZnO particles, such as silanization, to decrease its incompatibility with the polymer. The biocomposite films have shown good mechanical properties, decrease of permeability to CO2 and O2, and only a slight increase to water vapour. Particularly important is that, for the biocomposite with 5wt% of ZnO, the % Reduction for E. Coli test reached the value of 99.99 already after 24h.

  4. Polylactic acid/zinc oxide biocomposite films for food packaging application.

    PubMed

    Marra, Antonella; Silvestre, Clara; Duraccio, Donatella; Cimmino, Sossio

    2016-07-01

    Although PLA is much more expensive than polyolefins, such as PP and PE, there is a great interest to propose PLA based material as alternative films for food packaging being PLA derivable from natural source, compostable and biodegradable. For this purpose the research has the task to investigate and propose PLA materials with enhanced properties to be effectively and efficiently alternative to polyolefin films for food packaging application. In this contribution, biocomposite films of PLA with 1, 3 and 5wt% of ZnO have been investigated to determine mechanical, barrier and antimicrobial (against Escherichia coli) properties. It is found that the biocomposite films are characterized by a good dispersion of the ZnO particles in PLA matrix, although no previous treatment was performed on ZnO particles, such as silanization, to decrease its incompatibility with the polymer. The biocomposite films have shown good mechanical properties, decrease of permeability to CO2 and O2, and only a slight increase to water vapour. Particularly important is that, for the biocomposite with 5wt% of ZnO, the % Reduction for E. Coli test reached the value of 99.99 already after 24h. PMID:27012896

  5. Effects of ionizing radiation on properties of monolayer and multilayer flexible food packaging materials

    NASA Astrophysics Data System (ADS)

    Riganakos, K. A.; Koller, W. D.; Ehlermann, D. A. E.; Bauer, B.; Kontominas, M. G.

    1999-05-01

    Volatile compounds produced in flexible food packaging materials (LDPE, EVAc, PET/PE/EVOH/PE) during electron beam irradiation were isolated by purge and trap technique and identified by combined gas chromatography-mass spectrometry (GC/MS), after thermal desorption and concentration. For comparison purposes non-irradiated films were also studied. Film samples were irradiated at low (5 kGy, corresponding to cold pasteurization), intermediate (20 kGy, corresponding to cold sterilization) and high (100 kGy) doses. It was observed that a number of volatile compounds are produced after irradiation in all cases. Furthermore the amounts of all volatile compounds increase with increasing irradiation dose. Both primary (methyl-derivatives etc.) as well as secondary i.e. oxidation products (ketones, aldehydes, alcohols, carboxylic acids etc.) are produced upon irradiation. These products may affect organoleptic properties and thus shelf-life of prepackaged irradiated foods. No significant changes were observed in the structure of polymer matrices as exhibited by IR spectra after irradiation of the materials at doses tested. Likewise, no significant changes were observed in O 2, H 2O and CO 2 permeability values of plastic packaging materials after irradiation.

  6. Tractor Mechanics: Maintaining and Servicing the Fuel System. Learning Activity Packages 20-33.

    ERIC Educational Resources Information Center

    Clemson Univ., SC. Vocational Education Media Center.

    Learning activity packages are presented for instruction in tractor mechanics. The packages deal with the duties involved in maintaining the fuel system. The following fourteen learning activity packages are included: servicing fuel and air filters, servicing fuel tanks and lines, adjusting a carburetor, servicing a carburetor, servicing the…

  7. Characterization of active paper packaging incorporated with ginger pulp oleoresin

    NASA Astrophysics Data System (ADS)

    Wiastuti, T.; Khasanah, L. U.; Atmaka Kawiji, W.; Manuhara, G. J.; Utami, R.

    2016-02-01

    Utilization of ginger pulp waste from herbal medicine and instant drinks industry in Indonesia currently used for fertilizer and fuel, whereas the ginger pulp still contains high oleoresin. Active paper packaging were developed incorporated with ginger pulp oleoresin (0%, 2%, 4%, and 6% w/w). Physical (thickness, tensile strength, and folding endurance, moisture content), sensory characteristics and antimicrobial activity of the active paper were evaluated. Selected active paper then were chemically characterized (functional groups). The additional of ginger pulp oleoresin levels are reduced tensile strength, folding endurance and sensory characteristic (color, texture and overall) and increased antimicrobial activity. Due to physical, sensory characteristic and antimicrobial activity, active paper with 2% ginger pulp oleoresin incorporation was selected. Characteristics of selected paper were 9.93% of water content; 0.81 mm of thickness; 0.54 N / mm of tensile strength; 0.30 of folding endurance; 8.43 mm inhibits the growth of Pseudomonas fluorescence and 27.86 mm inhibits the growth of Aspergillus niger (antimicrobial activity) and neutral preference response for sensory properties. For chemical characteristic, selected paper had OH functional group of ginger in 3422.83 cm-1 of wave number and indicated contain red ginger active compounds.

  8. Active Desiccant Dehumidification Module Integration with Rooftop Packaged HVAC

    SciTech Connect

    Fischer, J

    2002-04-17

    This report summarizes a research and development program that produced a stand-alone active desiccant module (ADM) that can be easily integrated with new or existing packaged cooling equipment. The program also produced a fully integrated hybrid system, combining the active desiccant section with a conventional direct expansion air-conditioning unit, that resulted in a compact, low-cost, energy-efficient end product. Based upon the results of this investigation, both systems were determined to be highly viable products for commercialization. Major challenges--including wheel development, compact packaging, regeneration burner development, control optimization, and low-cost design--were all successfully addressed by the final prototypes produced and tested as part of this program. Extensive laboratory testing was completed in the SEMCO laboratory for each of the two ADM system approaches. This testing confirmed the performance of the ADM systems to be attractive compared with that of alternate approaches currently used to precondition outdoor air, where a return air path is not readily available for passive desiccant recovery or where first cost is the primary design criterion. Photographs, schematics, and performance maps are provided for the ADM systems that were developed; and many of the control advantages are discussed. Based upon the positive results of this research and development program, field tests are under way for fully instrumented pilot installations of ADM systems in both a hotel/motel and a restaurant.

  9. United States of America and European regulation of food packaging: finding common ground to reach a common goal.

    PubMed

    Heckman, J H

    1994-01-01

    There are pronounced differences between the USA approach to the regulation of food packaging and the system being adopted in the European Economic Community (EEC). These differences have significant implications for the efficient regulation of packaging materials and for achieving the common goal of regulatory harmonization. The United States effects preclearance of packaging materials by generic regulation, a modified 'positive list' system with certain jurisdictional exclusions. Distinguishing characteristics of the USA system include exemptions for materials that are 'prior sanctioned', 'generally-recognized-as-safe' (GRAS) or 'not reasonably expected to become a component of food'. The USA also embraces the application of the concept of Estimated Dietary Intake and use limitations to take into account likely exposure and, thereby, delimit the requirements for toxicological data. The EEC, on the other hand, is moving towards adoption of a strict positive list system under which no substance may be used in making a package or packaging material unless it is on the positive list on the basis of a toxicological conclusion as to the general safety of the substance. This paper examines the logical and philosophical underpinnings of both systems and the potential for common sense application of de minimis, or regulatory threshold principles, and worldwide use of the Estimated Dietary Intake concept, to help bring about a measure of harmonization consistent with the safe and efficient regulation of food packaging materials. PMID:8039587

  10. Space shuttle/food system. Volume 2, Appendix C: Food cooling techniques analysis. Appendix D: Package and stowage: Alternate concepts analysis

    NASA Technical Reports Server (NTRS)

    1974-01-01

    The relative penalties associated with various techniques for providing an onboard cold environment for storage of perishable food items, and for the development of packaging and vehicle stowage parameters were investigated in terms of the overall food system design analysis of space shuttle. The degrees of capability for maintaining both a 40 F to 45 F refrigerated temperature and a 0 F and 20 F frozen environment were assessed for the following cooling techniques: (1) phase change (heat sink) concept; (2) thermoelectric concept; (3) vapor cycle concept; and (4) expendable ammonia concept. The parameters considered in the analysis were weight, volume, and spacecraft power restrictions. Data were also produced for packaging and vehicle stowage parameters which are compatible with vehicle weight and volume specifications. Certain assumptions were made for food packaging sizes based on previously generated space shuttle menus. The results of the study are shown, along with the range of meal choices considered.

  11. Mechanistic model coupling gas exchange dynamics and Listeria monocytogenes growth in modified atmosphere packaging of non respiring food.

    PubMed

    Chaix, E; Broyart, B; Couvert, O; Guillaume, C; Gontard, N; Guillard, V

    2015-10-01

    A mechanistic model coupling O2 and CO2 mass transfer (namely diffusion and solubilisation in the food itself and permeation through the packaging material) to microbial growth models was developed aiming at predicting the shelf life of modified atmosphere packaging (MAP) systems. It was experimentally validated on a non-respiring food by investigating concomitantly the O2/CO2 partial pressure in packaging headspace and the growth of Listeria monocytogenes (average microbial count) within the food sample. A sensitivity analysis has revealed that the reliability of the prediction by this "super-parametrized" model (no less than 47 parameters were required for running one simulation) was strongly dependent on the accuracy of the microbial input parameters. Once validated, this model was used to decipher the role of O2/CO2 mass transfer on microbial growth and as a MAP design tool: an example of MAP dimensioning was provided in this paper as a proof of concept.

  12. Completeness of nutrient declarations and the average nutritional composition of pre-packaged foods in Beijing, China.

    PubMed

    Huang, Liping; Neal, Bruce; Dunford, Elizabeth; Ma, Guansheng; Wu, Jason H Y; Crino, Michelle; Trevena, Helen

    2016-12-01

    Increasing consumption of pre-packaged foods is likely an important driver of diet-related diseases in China. From January 2013 it became mandatory to provide a standardised nutrient declaration on pre-packaged foods in China. We collected data on pre-packaged foods from large chain supermarkets in Beijing in 2013, examined the completeness of the nutrient declaration of core required nutrients and summarised the average nutritional composition of 14 different major food groups. We also illustrated the potential use of the data by comparing sodium levels. Photos of 14,279 pre-packaged foods were collected from 16 chain supermarkets in Beijing. Data for 11,489 products were included in the evaluation of nutrient declarations and data for 10,048 in the summary analysis of average nutritional composition. Compliant nutrient declarations were displayed by 87% of products with 88% of foods displaying data for each of energy, protein, total fat, carbohydrate and sodium. Nutrients not required by the Chinese regulation were infrequently reported: saturated fat (12%), trans fat (17%) and sugars (11%). Mean sodium levels were higher in Chinese products compared to UK products for 8 of 11 major food categories, often markedly so (e.g. 1417 mg/100 g vs. 304 mg/100 g for convenience foods). There has been substantial uptake of the recently introduced Chinese nutrition labelling regulation which should help consumers to choose healthier foods. As the comparison against corresponding data about sodium from the United Kingdom shows, the nutrient data can also be used to identify broader opportunities for improvement of the food supply.

  13. Completeness of nutrient declarations and the average nutritional composition of pre-packaged foods in Beijing, China.

    PubMed

    Huang, Liping; Neal, Bruce; Dunford, Elizabeth; Ma, Guansheng; Wu, Jason H Y; Crino, Michelle; Trevena, Helen

    2016-12-01

    Increasing consumption of pre-packaged foods is likely an important driver of diet-related diseases in China. From January 2013 it became mandatory to provide a standardised nutrient declaration on pre-packaged foods in China. We collected data on pre-packaged foods from large chain supermarkets in Beijing in 2013, examined the completeness of the nutrient declaration of core required nutrients and summarised the average nutritional composition of 14 different major food groups. We also illustrated the potential use of the data by comparing sodium levels. Photos of 14,279 pre-packaged foods were collected from 16 chain supermarkets in Beijing. Data for 11,489 products were included in the evaluation of nutrient declarations and data for 10,048 in the summary analysis of average nutritional composition. Compliant nutrient declarations were displayed by 87% of products with 88% of foods displaying data for each of energy, protein, total fat, carbohydrate and sodium. Nutrients not required by the Chinese regulation were infrequently reported: saturated fat (12%), trans fat (17%) and sugars (11%). Mean sodium levels were higher in Chinese products compared to UK products for 8 of 11 major food categories, often markedly so (e.g. 1417 mg/100 g vs. 304 mg/100 g for convenience foods). There has been substantial uptake of the recently introduced Chinese nutrition labelling regulation which should help consumers to choose healthier foods. As the comparison against corresponding data about sodium from the United Kingdom shows, the nutrient data can also be used to identify broader opportunities for improvement of the food supply. PMID:27570732

  14. C6-Perfluorinated Compounds: The New Greaseproofing Agents in Food Packaging.

    PubMed

    Rice, Penelope A

    2015-03-01

    Due to their oleophobic and hydrophobic properties and stability, perfluorinated compounds (PFCs) are used in many applications, particularly as greaseproofing agents for food contact. However, PFCs 8-carbons in length or greater (C8-PFCs) have raised concerns regarding environmental biopersistence, bioaccumulation in humans, and potent toxicity that have resulted in their gradual phase-out for food contact use. Industry has replaced C8-PFCs with shorter-chained C6-based greaseproofing agents, which are intended to have the same favorable physicochemical properties without the problematic toxicological effects in humans and wildlife. Compared with the large body of data available for C8 compounds, however, the available database on toxicity and exposure to the C6 compounds is fairly limited. This article summarizes the information in this database, focusing on aspects of human exposure and potential health risks associated with two types of C6 PFCs found in food packaging: perfluorohexanoic acid (PFHxA) and 6-2 fluorotelomer alcohol (C6-FTOH). PMID:26231240

  15. C6-Perfluorinated Compounds: The New Greaseproofing Agents in Food Packaging.

    PubMed

    Rice, Penelope A

    2015-03-01

    Due to their oleophobic and hydrophobic properties and stability, perfluorinated compounds (PFCs) are used in many applications, particularly as greaseproofing agents for food contact. However, PFCs 8-carbons in length or greater (C8-PFCs) have raised concerns regarding environmental biopersistence, bioaccumulation in humans, and potent toxicity that have resulted in their gradual phase-out for food contact use. Industry has replaced C8-PFCs with shorter-chained C6-based greaseproofing agents, which are intended to have the same favorable physicochemical properties without the problematic toxicological effects in humans and wildlife. Compared with the large body of data available for C8 compounds, however, the available database on toxicity and exposure to the C6 compounds is fairly limited. This article summarizes the information in this database, focusing on aspects of human exposure and potential health risks associated with two types of C6 PFCs found in food packaging: perfluorohexanoic acid (PFHxA) and 6-2 fluorotelomer alcohol (C6-FTOH).

  16. 21 CFR 102.28 - Foods packaged for use in the preparation of “main dishes” or “dinners.”

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 21 Food and Drugs 2 2011-04-01 2011-04-01 false Foods packaged for use in the preparation of âmain dishesâ or âdinners.â 102.28 Section 102.28 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION COMMON OR USUAL NAME FOR...

  17. Portion, package or tableware size for changing selection and consumption of food, alcohol and tobacco

    PubMed Central

    Hollands, Gareth J; Shemilt, Ian; Marteau, Theresa M; Jebb, Susan A; Lewis, Hannah B; Wei, Yinghui; Higgins, Julian Pt; Ogilvie, David

    2015-01-01

    Background Overeating and harmful alcohol and tobacco use have been linked to the aetiology of various non-communicable diseases, which are among the leading global causes of morbidity and premature mortality. As people are repeatedly exposed to varying sizes and shapes of food, alcohol and tobacco products in environments such as shops, restaurants, bars and homes, this has stimulated public health policy interest in product size and shape as potential targets for intervention. Objectives 1) To assess the effects of interventions involving exposure to different sizes or sets of physical dimensions of a portion, package, individual unit or item of tableware on unregulated selection or consumption of food, alcohol or tobacco products in adults and children. 2) To assess the extent to which these effects may be modified by study, intervention and participant characteristics. Search methods We searched CENTRAL, MEDLINE, EMBASE, PsycINFO, eight other published or grey literature databases, trial registries and key websites up to November 2012, followed by citation searches and contacts with study authors. This original search identified eligible studies published up to July 2013, which are fully incorporated into the review. We conducted an updated search up to 30 January 2015 but further eligible studies are not yet fully incorporated due to their minimal potential to change the conclusions. Selection criteria Randomised controlled trials with between-subjects (parallel-group) or within-subjects (cross-over) designs, conducted in laboratory or field settings, in adults or children. Eligible studies compared at least two groups of participants, each exposed to a different size or shape of a portion of a food (including non-alcoholic beverages), alcohol or tobacco product, its package or individual unit size, or of an item of tableware used to consume it, and included a measure of unregulated selection or consumption of food, alcohol or tobacco. Data collection and

  18. Hydrothermal effect and mechanical stress properties of carboxymethylcellulose based hydrogel food packaging.

    PubMed

    Gregorova, Adriana; Saha, Nabanita; Kitano, Takeshi; Saha, Petr

    2015-03-01

    The PVP-CMC hydrogel film is biodegradable, transparent, flexible, hygroscopic and breathable material which can be used as a food packaging material. The hygroscopic character of CMC and PVP plays a big role in the changing of their mechanical properties where load carrying capacity is one of important criteria for packaging materials. This paper reports about the hydrothermal effect on the mechanical and viscoelastic properties of neat CMC, and PVP-CMC (20:80) hydrogel films under the conditions of combined multiple stress factors such as temperature, time, load, frequency and humidity. The dry films were studied by transient and dynamic oscillatory experiments using dynamic mechanical analyser combined with relative humidity chamber (DMA-RH). The mechanical properties of PVP-CMC hydrogel film at room temperature (25 °C), in the range of 0-30%RH remain steady. The 20 wt% of PVP in PVP-CMC hydrogel increases the stiffness of CMC from 2940 to 3260 MPa at 25 °C and 10%RH.

  19. Strategies to improve the mechanical strength and water resistance of agar films for food packaging applications.

    PubMed

    Sousa, Ana M M; Gonçalves, Maria P

    2015-11-01

    Agar films possess several properties adequate for food packaging applications. However, their high cost-production and quality variations caused by physiological and environmental factors affecting wild seaweeds make them less attractive for industries. In this work, native (NA) and alkali-modified (AA) agars obtained from sustainably grown seaweeds (integrated multi-trophic aquaculture) were mixed with locust bean gum (LBG) to make 'knife-coated' films with fixed final concentration (1 wt%) and variable agar/LBG ratios. Agar films were easier to process upon LBG addition (viscosity increase and gelling character decrease of the film-forming solutions observed by dynamic oscillatory and steady shear measurements). The mechanical properties and water resistance were optimal for films with 50 and/or 75% LBG contents and best in the case of NA (cheaper to extract). These findings can help reduce the cost-production of agar packaging films. Moreover, the controlled cultivation of seaweeds can provide continuous and reliable feedstock for transformation industries. PMID:26256341

  20. Human exposure assessment of silver and copper migrating from an antimicrobial nanocoated packaging material into an acidic food simulant.

    PubMed

    Hannon, Joseph Christopher; Kerry, Joseph P; Cruz-Romero, Malco; Azlin-Hasim, Shafrina; Morris, Michael; Cummins, Enda

    2016-09-01

    To examine the human exposure to a novel silver and copper nanoparticle (AgNP and CuNP)/polystyrene-polyethylene oxide block copolymer (PS-b-PEO) food packaging coating, the migration of Ag and Cu into 3% acetic acid (3% HAc) food simulant was assessed at 60 °C for 10 days. Significantly lower migration was observed for Ag (0.46 mg/kg food) compared to Cu (0.82 mg/kg food) measured by inductively coupled plasma - atomic emission spectrometry (ICP-AES). In addition, no distinct population of AgNPs or CuNPs were observed in 3% HAc by nanoparticle tracking analysis (NTA) and transmission electron microscopy (TEM). The predicted human exposure to Ag and Cu was used to calculate a margin of exposure (MOE) for ionic species of Ag and Cu, which indicated the safe use of the food packaging in a hypothetical scenario (e.g. as fruit juice packaging). While migration exceeded regulatory limits, the calculated MOE suggests current migration limits may be conservative for specific nano-packaging applications.

  1. Human exposure assessment of silver and copper migrating from an antimicrobial nanocoated packaging material into an acidic food simulant.

    PubMed

    Hannon, Joseph Christopher; Kerry, Joseph P; Cruz-Romero, Malco; Azlin-Hasim, Shafrina; Morris, Michael; Cummins, Enda

    2016-09-01

    To examine the human exposure to a novel silver and copper nanoparticle (AgNP and CuNP)/polystyrene-polyethylene oxide block copolymer (PS-b-PEO) food packaging coating, the migration of Ag and Cu into 3% acetic acid (3% HAc) food simulant was assessed at 60 °C for 10 days. Significantly lower migration was observed for Ag (0.46 mg/kg food) compared to Cu (0.82 mg/kg food) measured by inductively coupled plasma - atomic emission spectrometry (ICP-AES). In addition, no distinct population of AgNPs or CuNPs were observed in 3% HAc by nanoparticle tracking analysis (NTA) and transmission electron microscopy (TEM). The predicted human exposure to Ag and Cu was used to calculate a margin of exposure (MOE) for ionic species of Ag and Cu, which indicated the safe use of the food packaging in a hypothetical scenario (e.g. as fruit juice packaging). While migration exceeded regulatory limits, the calculated MOE suggests current migration limits may be conservative for specific nano-packaging applications. PMID:27402098

  2. Food packaging cues influence taste perception and increase effort provision for a recommended snack product in children.

    PubMed

    Enax, Laura; Weber, Bernd; Ahlers, Maren; Kaiser, Ulrike; Diethelm, Katharina; Holtkamp, Dominik; Faupel, Ulya; Holzmüller, Hartmut H; Kersting, Mathilde

    2015-01-01

    Food marketing research shows that child-directed marketing cues have pronounced effects on food preferences and consumption, but are most often placed on products with low nutritional quality. Effects of child-directed marketing strategies for healthy food products remain to be studied in more detail. Previous research suggests that effort provision explains additional variance in food choice. This study investigated the effects of packaging cues on explicit preferences and effort provision for healthy food items in elementary school children. Each of 179 children rated three, objectively identical, recommended yogurt-cereal-fruit snacks presented with different packaging cues. Packaging cues included a plain label, a label focusing on health aspects of the product, and a label that additionally included unknown cartoon characters. The children were asked to state the subjective taste-pleasantness of the respective food items. We also used a novel approach to measure effort provision for food items in children, namely handgrip strength. Results show that packaging cues significantly induce a taste-placebo effect in 88% of the children, i.e., differences in taste ratings for objectively identical products. Taste ratings were highest for the child-directed product that included cartoon characters. Also, applied effort to receive the child-directed product was significantly higher. Our results confirm the positive effect of child-directed marketing strategies also for healthy snack food products. Using handgrip strength as a measure to determine the amount of effort children are willing to provide for a product may explain additional variance in food choice and might prove to be a promising additional research tool for field studies and the assessment of public policy interventions. PMID:26191012

  3. Food packaging cues influence taste perception and increase effort provision for a recommended snack product in children

    PubMed Central

    Enax, Laura; Weber, Bernd; Ahlers, Maren; Kaiser, Ulrike; Diethelm, Katharina; Holtkamp, Dominik; Faupel, Ulya; Holzmüller, Hartmut H.; Kersting, Mathilde

    2015-01-01

    Food marketing research shows that child-directed marketing cues have pronounced effects on food preferences and consumption, but are most often placed on products with low nutritional quality. Effects of child-directed marketing strategies for healthy food products remain to be studied in more detail. Previous research suggests that effort provision explains additional variance in food choice. This study investigated the effects of packaging cues on explicit preferences and effort provision for healthy food items in elementary school children. Each of 179 children rated three, objectively identical, recommended yogurt-cereal-fruit snacks presented with different packaging cues. Packaging cues included a plain label, a label focusing on health aspects of the product, and a label that additionally included unknown cartoon characters. The children were asked to state the subjective taste-pleasantness of the respective food items. We also used a novel approach to measure effort provision for food items in children, namely handgrip strength. Results show that packaging cues significantly induce a taste-placebo effect in 88% of the children, i.e., differences in taste ratings for objectively identical products. Taste ratings were highest for the child-directed product that included cartoon characters. Also, applied effort to receive the child-directed product was significantly higher. Our results confirm the positive effect of child-directed marketing strategies also for healthy snack food products. Using handgrip strength as a measure to determine the amount of effort children are willing to provide for a product may explain additional variance in food choice and might prove to be a promising additional research tool for field studies and the assessment of public policy interventions. PMID:26191012

  4. Food packaging cues influence taste perception and increase effort provision for a recommended snack product in children.

    PubMed

    Enax, Laura; Weber, Bernd; Ahlers, Maren; Kaiser, Ulrike; Diethelm, Katharina; Holtkamp, Dominik; Faupel, Ulya; Holzmüller, Hartmut H; Kersting, Mathilde

    2015-01-01

    Food marketing research shows that child-directed marketing cues have pronounced effects on food preferences and consumption, but are most often placed on products with low nutritional quality. Effects of child-directed marketing strategies for healthy food products remain to be studied in more detail. Previous research suggests that effort provision explains additional variance in food choice. This study investigated the effects of packaging cues on explicit preferences and effort provision for healthy food items in elementary school children. Each of 179 children rated three, objectively identical, recommended yogurt-cereal-fruit snacks presented with different packaging cues. Packaging cues included a plain label, a label focusing on health aspects of the product, and a label that additionally included unknown cartoon characters. The children were asked to state the subjective taste-pleasantness of the respective food items. We also used a novel approach to measure effort provision for food items in children, namely handgrip strength. Results show that packaging cues significantly induce a taste-placebo effect in 88% of the children, i.e., differences in taste ratings for objectively identical products. Taste ratings were highest for the child-directed product that included cartoon characters. Also, applied effort to receive the child-directed product was significantly higher. Our results confirm the positive effect of child-directed marketing strategies also for healthy snack food products. Using handgrip strength as a measure to determine the amount of effort children are willing to provide for a product may explain additional variance in food choice and might prove to be a promising additional research tool for field studies and the assessment of public policy interventions.

  5. All-cellulose nanocomposite film made from bagasse cellulose nanofibers for food packaging application.

    PubMed

    Ghaderi, Moein; Mousavi, Mohammad; Yousefi, Hossein; Labbafi, Mohsen

    2014-04-15

    All-cellulose nanocomposite (ACNC) film was produced from sugarcane bagasse nanofibers using N,N-dimethylacetamide/lithium chloride solvent. The average diameter of bagasse fibers (14 μm) was downsized to 39 nm after disk grinding process. X-ray diffraction showed that apparent crystallinity and crystallite size decreased relatively to an increased duration of dissolution time. Thermogravimetric analysis confirmed that thermal stability of the ACNC was slightly less than that of the pure cellulose nanofiber sheet. Tensile strength of the fiber sheet, nanofiber sheet and ACNC prepared with 10 min dissolution time were 8, 101 and 140 MPa, respectively. Water vapor permeability (WVP) of the ACNC film increased relatively to an increased duration of dissolution time. ACNC can be considered as a multi-performance material with potential for application in cellulose-based food packaging owing to its promising properties (tough, bio-based, biodegradable and acceptable levels of WVP).

  6. Effect of WIC Food Package Changes on Dietary Intake of Preschool Children in New Mexico

    PubMed Central

    Morshed, Alexandra B.; Davis, Sally M.; Greig, Elizabeth A.; Myers, Orrin B.; Cruz, Theresa H.

    2016-01-01

    Objectives This study examined WIC policy change effects on dietary intake of preschool children from WIC-participating households in rural New Mexico communities. Methods Dietary intake of children enrolled in Head Start in 8 communities was compared before and after 2009 WIC food package changes. Results Following the policy change, participants reported significantly increased consumption of lower-fat milk, reduced consumption of saturated fat (grams), and decreased consumption of vegetables without potatoes. No significant differences in fruit, fruit juice, vegetables including potatoes, whole-grains and saturated fat (percent-energy) consumption were observed. Conclusions WIC policy changes have the potential to improve children’s saturated fat intake. More research with robust designs is necessary to examine long-term effects of WIC policy changes.

  7. Tempting food words activate eating simulations

    PubMed Central

    Papies, Esther K.

    2013-01-01

    This study shows that tempting food words activate simulations of eating the food, including simulations of the taste and texture of the food, simulations of eating situations, and simulations of hedonic enjoyment. In a feature listing task, participants generated features that are typically true of four tempting foods (e.g., chips) and four neutral foods (e.g., rice). The resulting features were coded as features of eating simulations if they referred to the taste, texture, and temperature of the food (e.g., “crunchy”; “sticky”), to situations of eating the food (e.g., “movie”; “good for Wok dishes”), and to the hedonic experience when eating the food (e.g., “tasty”). Based on the grounded cognition perspective, it was predicted that tempting foods are more likely to be represented in terms of actually eating them, so that participants would list more features referring to eating simulations for tempting than for neutral foods. Confirming this hypothesis, results showed that eating simulation features constituted 53% of the features for tempting food, and 26% of the features for neutral food. Visual features, in contrast, were mentioned more often for neutral foods (45%) than for tempting foods (19%). Exploratory analyses revealed that the proportion of eating simulation features for tempting foods was positively correlated with perceived attractiveness of the foods, and negatively with participants’ dieting concerns, suggesting that eating simulations may depend on individuals’ goals with regard to eating. These findings are discussed with regard to their implications for understanding the processes guiding eating behavior, and for interventions designed to reduce the consumption of attractive, unhealthy food. PMID:24298263

  8. Portion, package or tableware size for changing selection and consumption of food, alcohol and tobacco

    PubMed Central

    Hollands, Gareth J; Shemilt, Ian; Marteau, Theresa M; Jebb, Susan A; Lewis, Hannah B; Wei, Yinghui; Higgins, Julian Pt; Ogilvie, David

    2015-01-01

    Background Overeating and harmful alcohol and tobacco use have been linked to the aetiology of various non-communicable diseases, which are among the leading global causes of morbidity and premature mortality. As people are repeatedly exposed to varying sizes and shapes of food, alcohol and tobacco products in environments such as shops, restaurants, bars and homes, this has stimulated public health policy interest in product size and shape as potential targets for intervention. Objectives 1) To assess the effects of interventions involving exposure to different sizes or sets of physical dimensions of a portion, package, individual unit or item of tableware on unregulated selection or consumption of food, alcohol or tobacco products in adults and children. 2) To assess the extent to which these effects may be modified by study, intervention and participant characteristics. Search methods We searched CENTRAL, MEDLINE, EMBASE, PsycINFO, eight other published or grey literature databases, trial registries and key websites up to November 2012, followed by citation searches and contacts with study authors. This original search identified eligible studies published up to July 2013, which are fully incorporated into the review. We conducted an updated search up to 30 January 2015 but further eligible studies are not yet fully incorporated due to their minimal potential to change the conclusions. Selection criteria Randomised controlled trials with between-subjects (parallel-group) or within-subjects (cross-over) designs, conducted in laboratory or field settings, in adults or children. Eligible studies compared at least two groups of participants, each exposed to a different size or shape of a portion of a food (including non-alcoholic beverages), alcohol or tobacco product, its package or individual unit size, or of an item of tableware used to consume it, and included a measure of unregulated selection or consumption of food, alcohol or tobacco. Data collection and

  9. Module Packaging Research and Reliability: Activities and Capabilities

    SciTech Connect

    McMahon, T. J.; delCueto, J.; Glick, S.; Jorgensen, G.; Kempe, M.; Pern, J.; Terwilliger, K.

    2005-11-01

    Our team activities are directed at improving PV module reliability by incorporating new, more effective, and less expensive packaging materials and techniques. New and existing materials or designs are evaluated before and during accelerated environmental exposure for the following properties: (1) Adhesion and cohesion: peel strength and lap shear. (2) Electrical conductivity: surface, bulk, interface and transients. (3) Water vapor transmission: solubility and diffusivity. (4) Accelerated weathering: ultraviolet, temperature, and damp heat tests. (5) Module and cell failure diagnostics: infrared imaging, individual cell shunt characterization, coring. (6) Fabrication improvements: SiOxNy barrier coatings and enhanced wet adhesion. (7) Numerical modeling: Moisture ingress/egress, module and cell performance, and cell-to-frame leakage current. (8) Rheological properties of polymer encapsulant and sheeting materials. Specific examples are described.

  10. Module Design, Materials, and Packaging Research Team: Activities and Capabilities

    SciTech Connect

    McMahon, T. J.; del Cueto, J.; Glick, S.; Jorgensen, G.; Kempe, M.; Kennedy, C.; Pern, J.; Terwilliger, K

    2005-01-01

    Our team activities are directed at improving PV module reliability by incorporating new, more effective, and less expensive packaging materials and techniques. New and existing materials or designs are evaluated before and during accelerated environmental exposure for the following properties: (1) Adhesion and cohesion: peel strength and lap shear. (2) Electrical conductivity: surface, bulk, interface and transients. (3) Water vapor transmission: solubility and diffusivity. (4) Accelerated weathering: ultraviolet, temperature, and damp heat tests. (5) Module and cell failure diagnostics: infrared imaging, individual cell shunt characterization, coring. (6) Fabrication improvements: SiOxNy barrier coatings and enhanced wet adhesion. (7) Numerical modeling: Moisture ingress/egress, module and cell performance, and cell-to-frame leakage current. (8) Rheological properties of polymer encapsulant and sheeting materials. Specific examples will be described.

  11. Exposure to perfluorinated compounds in Catalonia, Spain, through consumption of various raw and cooked foodstuffs, including packaged food.

    PubMed

    Jogsten, Ingrid Ericson; Perelló, Gemma; Llebaria, Xavier; Bigas, Esther; Martí-Cid, Roser; Kärrman, Anna; Domingo, José L

    2009-07-01

    In this study, the role that some food processing and packaging might play as a source of perfluorinated compounds (PFCs) through the diet was assessed. The levels of PFCs were determined in composite samples of veal steak (raw, grilled, and fried), pork loin (raw, grilled, and fried), chicken breast (raw, grilled, and fried), black pudding (uncooked), liver lamb (raw), marinated salmon (home-made and packaged), lettuce (fresh and packaged), pate of pork liver, foie gras of duck, frankfurt, sausages, chicken nuggets (fried), and common salt. Among the 11 PFCs analyzed, only PFHxS, PFOS, PFHxA, and PFOA were detected in at least one composite sample, while the levels of the remaining PFCs (PFBuS, PFHpA, PFNA, PFDA, PFUnDA, and PFDoDA) were under their respective detection limits. PFOS was the compound most frequently detected, being found in 8 of the 20 food items analyzed, while PFHxA was detected in samples of raw veal, chicken nuggets, frankfurt, sausages, and packaged lettuce. According to the results of the present study, it is not sufficiently clear if cooking with non-stick cookware, or packaging some foods, could contribute to a higher human exposure to PFCs.

  12. Ignorance is bliss. How parents of preschool children make sense of front-of-package visuals and claims on food.

    PubMed

    Abrams, Katie M; Evans, Caitlin; Duff, Brittany R L

    2015-04-01

    With growing scrutiny over how the food industry advertises products aimed toward children and fewer consumers using nutrition facts panels and ingredient lists, the fronts of food packages have become an increasingly important marketing tool to understand. Front-of-package (FOP) visual and verbal claims play a critical role in capturing consumers' attention and helping them choose foods that fit their goals. Due to only possessing emergent literacy skills, preschool children are attuned to FOP visuals while parents are able to use the visuals in combination with verbal claims to make food choices for their children. The purpose of this focus group study was to explore how parents of preschool children make sense of FOP visual and verbal claims on packaged food products that are intended for their children. Thematic analysis revealed that parents associated aspects that most appeal to their preschool children - the characters and other playful visuals - with higher sugar content and artificial ingredients. However, parents were also easily led to believe the product was healthier based on visuals of fruit, more realistic pictures, health claims, cross-branding with healthier foods, and visuals suggesting the product is more natural. While parents recognized that the health claims and some visuals may not truly mean the food is healthier, they agreed that they rarely think beyond their initial impression. The food industry needs better regulatory guidance on how to communicate flavors and ingredients on package fronts in a way that helps consumers - particularly parents wanting to encourage healthy eating habits for their young children - better match their nutrition goals. PMID:25510529

  13. Ignorance is bliss. How parents of preschool children make sense of front-of-package visuals and claims on food.

    PubMed

    Abrams, Katie M; Evans, Caitlin; Duff, Brittany R L

    2015-04-01

    With growing scrutiny over how the food industry advertises products aimed toward children and fewer consumers using nutrition facts panels and ingredient lists, the fronts of food packages have become an increasingly important marketing tool to understand. Front-of-package (FOP) visual and verbal claims play a critical role in capturing consumers' attention and helping them choose foods that fit their goals. Due to only possessing emergent literacy skills, preschool children are attuned to FOP visuals while parents are able to use the visuals in combination with verbal claims to make food choices for their children. The purpose of this focus group study was to explore how parents of preschool children make sense of FOP visual and verbal claims on packaged food products that are intended for their children. Thematic analysis revealed that parents associated aspects that most appeal to their preschool children - the characters and other playful visuals - with higher sugar content and artificial ingredients. However, parents were also easily led to believe the product was healthier based on visuals of fruit, more realistic pictures, health claims, cross-branding with healthier foods, and visuals suggesting the product is more natural. While parents recognized that the health claims and some visuals may not truly mean the food is healthier, they agreed that they rarely think beyond their initial impression. The food industry needs better regulatory guidance on how to communicate flavors and ingredients on package fronts in a way that helps consumers - particularly parents wanting to encourage healthy eating habits for their young children - better match their nutrition goals.

  14. Controlling lipid oxidation via a biomimetic iron chelating active packaging material.

    PubMed

    Tian, Fang; Decker, Eric A; Goddard, Julie M

    2013-12-18

    Previously, a siderophore-mimetic metal chelating active packaging film was developed by grafting poly(hydroxamic acid) (PHA) from the surface of polypropylene (PP) films. The objective of the current work was to demonstrate the potential applicability of this PP-g-PHA film to control iron-promoted lipid oxidation in food emulsions. The iron chelating activity of this film was investigated, and the surface chemistry and color intensity of films were also analyzed after iron chelation. In comparison to the iron chelating activity in the free Fe(3+) solution, the PP-g-PHA film retained approximately 50 and 30% of its activity in nitrilotriacetic acid (NTA)/Fe(3+) and citric acid/Fe(3+) solutions, respectively (pH 5.0), indicating a strong chelating strength for iron. The ability of PP-g-PHA films to control lipid oxidation was demonstrated in a model emulsion system (pH 3.0). PP-g-PHA films performed even better than ethylenediaminetetraacetic acid (EDTA) in preventing the formation of volatile oxidation products. The particle size and ζ potential results of emulsions indicated that PP-g-PHA films had no adverse effects on the stability of the emulsion system. Attenuated total reflectance Fourier transform infrared spectroscopy (ATR-FTIR) analysis suggested a non-migratory nature of the PP-g-PHA film surface. These results suggest that such biomimetic, non-migratory metal chelating active packaging films have commercial potential in protecting foods against iron-promoted lipid oxidation. PMID:24313833

  15. Evaluating the potential for recycling all PET bottles into new food packaging.

    PubMed

    Begley, T H; McNeal, T P; Biles, J E; Paquette, K E

    2002-01-01

    To evaluate the feasibility of recycling all PET bottles into food packaging, realistic estimates of the maximum concentration of contaminants that might be expected in the polymer are needed. To estimate the maximum concentration of a contaminant that might be in PET from the storage of non-food substances, sorption experiments into two types of PET were performed. These test materials were 0.8mm thick amorphous PET (a relative sink for contaminants) and commercial PET bottle wall. Using a commercial shampoo containing 1% lindane (C6H6Cl6), the test materials were stored in contact with the shampoo at 20 and 40 degrees C for 231 days. This commercial shampoo also represents an extreme case because it contains 7% acetone, a solvent which swells PET, further enhancing sorption of chemicals. Additional sorption experiments into PET were performed by preparing solutions of 10% toluene in Miglyol (a fractionated coconut oil), 10% benzophenone in Miglyol, 5% 2-butoxyethoxy ethanol (2-BE) in 50/50 water/ethanol, and 10% methyl stearate in heptane. Sorption data from the shampoo into PET illustrate Fickian behaviour. Specifically, the amount of sorption at room temperature is approximately40 times less than that at 40 degrees C. The amount of lindane sorbed into PET from the shampoo after 231 days was 0.1 and 3.7 mgdm(-2) at 20 and 40 degrees C respectively. These values correspond to 28 and 765 mg kg(-1) on a mass/mass basis. All sorptions are within the ranges measured and published by other authors using surrogate contamination testing schemes. Additionally, actual bottles from recycle bins were analysed for the amout of contamination. Results are discussed in terms of potential consumer exposure to non-food contaminants in food containers made of recycled PET and in relation to the surrogate testing methods recommended by the Food and Drug Administration (FDA) for determining the compatibility of a PET recycling process to produce containers suitable for food

  16. Evaluating the potential for recycling all PET bottles into new food packaging.

    PubMed

    Begley, T H; McNeal, T P; Biles, J E; Paquette, K E

    2002-01-01

    To evaluate the feasibility of recycling all PET bottles into food packaging, realistic estimates of the maximum concentration of contaminants that might be expected in the polymer are needed. To estimate the maximum concentration of a contaminant that might be in PET from the storage of non-food substances, sorption experiments into two types of PET were performed. These test materials were 0.8mm thick amorphous PET (a relative sink for contaminants) and commercial PET bottle wall. Using a commercial shampoo containing 1% lindane (C6H6Cl6), the test materials were stored in contact with the shampoo at 20 and 40 degrees C for 231 days. This commercial shampoo also represents an extreme case because it contains 7% acetone, a solvent which swells PET, further enhancing sorption of chemicals. Additional sorption experiments into PET were performed by preparing solutions of 10% toluene in Miglyol (a fractionated coconut oil), 10% benzophenone in Miglyol, 5% 2-butoxyethoxy ethanol (2-BE) in 50/50 water/ethanol, and 10% methyl stearate in heptane. Sorption data from the shampoo into PET illustrate Fickian behaviour. Specifically, the amount of sorption at room temperature is approximately40 times less than that at 40 degrees C. The amount of lindane sorbed into PET from the shampoo after 231 days was 0.1 and 3.7 mgdm(-2) at 20 and 40 degrees C respectively. These values correspond to 28 and 765 mg kg(-1) on a mass/mass basis. All sorptions are within the ranges measured and published by other authors using surrogate contamination testing schemes. Additionally, actual bottles from recycle bins were analysed for the amout of contamination. Results are discussed in terms of potential consumer exposure to non-food contaminants in food containers made of recycled PET and in relation to the surrogate testing methods recommended by the Food and Drug Administration (FDA) for determining the compatibility of a PET recycling process to produce containers suitable for food

  17. Big Explosions and Strong Gravity: Packaged Activities for Girl Scouts

    NASA Astrophysics Data System (ADS)

    Hornschemeier, A. E.; Lochner, J.; Feaga, L.; Ganguly, R.; Ford, K. S.

    2004-12-01

    We report on our experiences with middle-school age girls in a Girl Scout activity that centers around black holes and supernova remnants. These activities are packaged into a patch activity called ``Big Explosions and Strong Gravity" (BESG) and utilizes science ``kits" that we have developed. This program draws its excitement from the observing of supernova and black holes. These astronomical objects are used as a basis for exploration of the electromagnetic spectrum, chemistry, stellar evolution, and orbital motion. These topics address national middle-school and high-school science standards for earth and space science and are approached using inquiry-based teaching methods. We held an intensive BESG day in July 2004 with sixty participants and a teacher evaluator and have now posted updated activity descriptions to a website. We gratefully acknowledged funding from the Chandra X-ray Center through an Education and Public Outreach proposal grant for Chandra Cycle 5. This work was done in collaboration with the Girl Scouts of Central Maryland.

  18. Response of antioxidant activity and sensory quality in fresh-cut pear as affected by high O(2) active packaging in comparison with low O(2) packaging.

    PubMed

    Li, W L; Li, X H; Fan, X; Tang, Y; Yun, J

    2012-06-01

    Effects of active modified atmosphere packaging (initial O(2)/CO(2): 5/5; 30/5; and 80/0) and passive packaging [initial O(2)/CO(2): 20.8/0 (air)] on the antioxidant capacity and sensory quality of fresh-cut 'Yaoshan' pear stored at 4 °C for 12 days were investigated. Samples stored in high O(2) (30% and 80%) packages had higher phenolics and anthocyanin contents compared with those in passive and low O(2) packages. After 12 days of storage, phenolics and anthocyanin contents of 80% O(2) samples were 2.5 and 12 times, respectively, higher than those in the passive package and 3 and 2 times higher than those in low O(2) package. High O(2) modified atmosphere packaging was effective in keeping free radical scavenging capacity as measured by the DPPH assay. The sensory evaluation indicated that surface color of cut fruits were stable for at least 12 days in the high O(2) modified atmosphere packaging. The results suggested that high O(2) modified atmosphere packaging could be used to inhibit browning and prolong the shelf life of fresh-cut 'Yaoshan' pears in spite of more than 50% loss in vitamin C content. PMID:22397831

  19. Prevalence of Nutrition and Health-Related Claims on Pre-Packaged Foods: A Five-Country Study in Europe.

    PubMed

    Hieke, Sophie; Kuljanic, Nera; Pravst, Igor; Miklavec, Krista; Kaur, Asha; Brown, Kerry A; Egan, Bernadette M; Pfeifer, Katja; Gracia, Azucena; Rayner, Mike

    2016-03-01

    This study is part of the research undertaken in the EU funded project CLYMBOL ("Role of health-related CLaims and sYMBOLs in consumer behaviour"). The first phase of this project consisted of mapping the prevalence of symbolic and non-symbolic nutrition and health-related claims (NHC) on foods and non-alcoholic beverages in five European countries. Pre-packaged foods and drinks were sampled based on a standardized sampling protocol, using store lists or a store floor plan. Data collection took place across five countries, in three types of stores. A total of 2034 foods and drinks were sampled and packaging information was analyzed. At least one claim was identified for 26% (95% CI (24.0%-27.9%)) of all foods and drinks sampled. Six percent of these claims were symbolic. The majority of the claims were nutrition claims (64%), followed by health claims (29%) and health-related ingredient claims (6%). The most common health claims were nutrient and other function claims (47% of all claims), followed by disease risk reduction claims (5%). Eight percent of the health claims were children's development and health claims but these were only observed on less than 1% (0.4%-1.1%) of the foods. The category of foods for specific dietary use had the highest proportion of NHC (70% of foods carried a claim). The prevalence of symbolic and non-symbolic NHC varies across European countries and between different food categories. This study provides baseline data for policy makers and the food industry to monitor and evaluate the use of claims on food packaging. PMID:26950149

  20. Prevalence of Nutrition and Health-Related Claims on Pre-Packaged Foods: A Five-Country Study in Europe.

    PubMed

    Hieke, Sophie; Kuljanic, Nera; Pravst, Igor; Miklavec, Krista; Kaur, Asha; Brown, Kerry A; Egan, Bernadette M; Pfeifer, Katja; Gracia, Azucena; Rayner, Mike

    2016-03-03

    This study is part of the research undertaken in the EU funded project CLYMBOL ("Role of health-related CLaims and sYMBOLs in consumer behaviour"). The first phase of this project consisted of mapping the prevalence of symbolic and non-symbolic nutrition and health-related claims (NHC) on foods and non-alcoholic beverages in five European countries. Pre-packaged foods and drinks were sampled based on a standardized sampling protocol, using store lists or a store floor plan. Data collection took place across five countries, in three types of stores. A total of 2034 foods and drinks were sampled and packaging information was analyzed. At least one claim was identified for 26% (95% CI (24.0%-27.9%)) of all foods and drinks sampled. Six percent of these claims were symbolic. The majority of the claims were nutrition claims (64%), followed by health claims (29%) and health-related ingredient claims (6%). The most common health claims were nutrient and other function claims (47% of all claims), followed by disease risk reduction claims (5%). Eight percent of the health claims were children's development and health claims but these were only observed on less than 1% (0.4%-1.1%) of the foods. The category of foods for specific dietary use had the highest proportion of NHC (70% of foods carried a claim). The prevalence of symbolic and non-symbolic NHC varies across European countries and between different food categories. This study provides baseline data for policy makers and the food industry to monitor and evaluate the use of claims on food packaging.

  1. Prevalence of Nutrition and Health-Related Claims on Pre-Packaged Foods: A Five-Country Study in Europe

    PubMed Central

    Hieke, Sophie; Kuljanic, Nera; Pravst, Igor; Miklavec, Krista; Kaur, Asha; Brown, Kerry A.; Egan, Bernadette M.; Pfeifer, Katja; Gracia, Azucena; Rayner, Mike

    2016-01-01

    This study is part of the research undertaken in the EU funded project CLYMBOL (“Role of health-related CLaims and sYMBOLs in consumer behaviour”). The first phase of this project consisted of mapping the prevalence of symbolic and non-symbolic nutrition and health-related claims (NHC) on foods and non-alcoholic beverages in five European countries. Pre-packaged foods and drinks were sampled based on a standardized sampling protocol, using store lists or a store floor plan. Data collection took place across five countries, in three types of stores. A total of 2034 foods and drinks were sampled and packaging information was analyzed. At least one claim was identified for 26% (95% CI (24.0%–27.9%)) of all foods and drinks sampled. Six percent of these claims were symbolic. The majority of the claims were nutrition claims (64%), followed by health claims (29%) and health-related ingredient claims (6%). The most common health claims were nutrient and other function claims (47% of all claims), followed by disease risk reduction claims (5%). Eight percent of the health claims were children’s development and health claims but these were only observed on less than 1% (0.4%–1.1%) of the foods. The category of foods for specific dietary use had the highest proportion of NHC (70% of foods carried a claim). The prevalence of symbolic and non-symbolic NHC varies across European countries and between different food categories. This study provides baseline data for policy makers and the food industry to monitor and evaluate the use of claims on food packaging. PMID:26950149

  2. 21 CFR 181.30 - Substances used in the manufacture of paper and paperboard products used in food packaging.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... and paperboard products used in food packaging shall include: Aliphatic polyoxyethylene ethers..., based on available scientific information and data. 1-Alkyl (C6-C18)3-amino-3-aminopropane monoacetate... acid (polymerized). Melamine formaldehyde polymer. Methyl acrylate (polymerized). Methyl ethers of...

  3. 21 CFR 181.30 - Substances used in the manufacture of paper and paperboard products used in food packaging.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... and paperboard products used in food packaging shall include: Aliphatic polyoxyethylene ethers..., based on available scientific information and data. 1-Alkyl (C6-C18)3-amino-3-aminopropane monoacetate... acid (polymerized). Melamine formaldehyde polymer. Methyl acrylate (polymerized). Methyl ethers of...

  4. Synthesis of bio-based nanocomposites for controlled release of antimicrobial agents in food packaging

    NASA Astrophysics Data System (ADS)

    DeGruson, Min Liu

    The utilization of bio-based polymers as packaging materials has attracted great attention in both scientific and industrial areas due to the non-renewable and nondegradable nature of synthetic plastic packaging. Polyhydroxyalkanoate (PHA) is a biobased polymer with excellent film-forming and coating properties, but exhibits brittleness, insufficient gas barrier properties, and poor thermal stability. The overall goal of the project was to develop the polyhydroxyalkanoate-based bio-nanocomposite films modified by antimicrobial agents with improved mechanical and gas barrier properties, along with a controlled release rate of antimicrobial agents for the inhibition of foodborne pathogens and fungi in food. The ability for antimicrobial agents to intercalate into layered double hydroxides depended on the nature of the antimicrobial agents, such as size, spatial structure, and polarity, etc. Benzoate and gallate anions were successfully intercalated into LDH in the present study and different amounts of benzoate anion were loaded into LDH under different reaction conditions. Incorporation of nanoparticles showed no significant effect on mechanical properties of polyhydroxybutyrate (PHB) films, however, significantly increased the tensile strength and elongation at break of polyhydroxybutyrate-co-valerate (PHBV) films. The effects of type and concentration of LDH nanoparticles (unmodified LDH and LDH modified by sodium benzoate and sodium gallate) on structure and properties of PHBV films were then studied. The arrangement of LDH in the bio-nanocomposite matrices ranged from exfoliated to phase-separated depending on the type and concentration of LDH nanoparticles. Intercalated or partially exfoliated structures were obtained using modified LDH, however, only phase-separated structures were formed using unmodified LDH. The mechanical (tensile strength and elongation at break) and thermo-mechanical (storage modulus) properties were significantly improved with low

  5. Do food provisions packaged in single-servings reduce energy intake at breakfast during a brief behavioral weight loss intervention?

    PubMed Central

    Raynor, Hollie A.; Van Walleghen, Emily L.; Niemeier, Heather; Butryn, Meghan L.; Wing, Rena R.

    2009-01-01

    Larger portion sizes increase energy intake, yet it is unclear if single-serving packages can reduce intake. This study examined the effect of providing breakfast foods in single-serving packages or in non-portioned packages on energy intake of these foods during an 8-week behavioral weight loss program. In fall 2005, 19 adults (mean body mass index [BMI] = 31.8 ± 4.0) were randomized to conditions that provided foods in single-serving packages (SINGLE-SERVING) or in non-portioned packages (STANDARD). Overall amounts and types of foods provided were consistent across conditions: cereal and peaches (weeks 1, 3, 5, 7) and applesauce and cheese (weeks 2, 4, 6, 8). Participants were instructed to eat one serving of each food for breakfast and to not consume the provided foods at other times. Mean daily energy intake of the provided foods was the primary dependent variable. SINGLE-SERVING ate less energy from the combined pairs of foods provided together as compared to STANDARD [(cereal + peaches, 117.0 ± 3.2 kcal/day vs. 143.5 ± 39.3 kcal/day; p<0.05) (applesauce + cheese, 174.2 ± 13.5 kcal/day vs. 199.0 ± 29.4 kcal/day; p<0.05)]. This effect was due to less energy consumed from cereal and applesauce in SINGLE-SERVING compared to STANDARD [(cereal, 80.2 ± 2.9 kcal/day vs. 106.3 ± 22.9 kcal/day; p<0.01) (applesauce, 44.5 ± 0.6 kcal/day vs. 59.3 ± 5.0 kcal/day; p<0.01)], with no differences in energy consumption for peaches and cheese (p>0.10). This suggests single-serving packages may help reduce energy intake at breakfast within the context of a behavioral weight control program. PMID:19857636

  6. Natamycin based sol-gel antimicrobial coatings on polylactic acid films for food packaging.

    PubMed

    Lantano, Claudia; Alfieri, Ilaria; Cavazza, Antonella; Corradini, Claudio; Lorenzi, Andrea; Zucchetto, Nicola; Montenero, Angelo

    2014-12-15

    In this work a comprehensive study on a new active packaging obtained by a hybrid organic-inorganic coating with antimicrobial properties was carried out. The packaging system based on polylactic acid was realised by sol-gel processing, employing tetraethoxysilane as a precursor of the inorganic phase and polyvinyl alcohol as the organic component, and incorporating natamycin as the active agent. Films with different organic-inorganic ratios (in a range between 1:19 and 1:4) were prepared, and the amount of antimycotic entrapped was found to be modulated by the sol composition, and was between 0.18 and 0.25mg/dm(2). FTIR microspectroscopic measurements were used to characterise the prepared coatings. The antifungal properties of the films were investigated against mould growth on the surface of commercial semi-soft cheese. The release of natamycin from the films to ethanol 50% (v/v) was studied by means of HPLC UV-DAD. The maximal level released was about 0.105 mg/dm(2), which is far below the value allowed by legislation.

  7. Natamycin based sol-gel antimicrobial coatings on polylactic acid films for food packaging.

    PubMed

    Lantano, Claudia; Alfieri, Ilaria; Cavazza, Antonella; Corradini, Claudio; Lorenzi, Andrea; Zucchetto, Nicola; Montenero, Angelo

    2014-12-15

    In this work a comprehensive study on a new active packaging obtained by a hybrid organic-inorganic coating with antimicrobial properties was carried out. The packaging system based on polylactic acid was realised by sol-gel processing, employing tetraethoxysilane as a precursor of the inorganic phase and polyvinyl alcohol as the organic component, and incorporating natamycin as the active agent. Films with different organic-inorganic ratios (in a range between 1:19 and 1:4) were prepared, and the amount of antimycotic entrapped was found to be modulated by the sol composition, and was between 0.18 and 0.25mg/dm(2). FTIR microspectroscopic measurements were used to characterise the prepared coatings. The antifungal properties of the films were investigated against mould growth on the surface of commercial semi-soft cheese. The release of natamycin from the films to ethanol 50% (v/v) was studied by means of HPLC UV-DAD. The maximal level released was about 0.105 mg/dm(2), which is far below the value allowed by legislation. PMID:25038685

  8. My Game Plan: Food and Activity Tracker

    MedlinePlus

    ... MY GAME PLAN THIS WEEK… FOR CUTTING FAT GRAMS: FOR CUTTING CALORIES: FOR GETTING MORE PHYSICAL ACTIVITY: ... FOOD AND DRINK TRACKER AMOUNT /NAME /DESCRIPTION FAT GRAMS CALORIES 1/2 cup oatmeal 1 73 1 ...

  9. 21 CFR 102.28 - Foods packaged for use in the preparation of “main dishes” or “dinners.”

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 21 Food and Drugs 2 2012-04-01 2012-04-01 false Foods packaged for use in the preparation of âmain dishesâ or âdinners.â 102.28 Section 102.28 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION COMMON OR USUAL NAME FOR NONSTANDARDIZED FOODS Requirements for...

  10. Functional chitosan-based grapefruit seed extract composite films for applications in food packaging technology

    SciTech Connect

    Tan, Y.M.; Lim, S.H.; Tay, B.Y.; Lee, M.W.; Thian, E.S.

    2015-09-15

    Highlights: • Chitosan-based grapefruit seed extract (GFSE) films were solution casted. • GFSE was uniformly dispersed within all chitosan film matrices. • All chitosan-based composite films showed remarkable transparency. • Increasing amounts of GFSE incorporated increased the elongation at break of films. • Chitosan-based GFSE composite films inhibited the proliferation of fungal growth. - Abstract: Chitosan-based composite films with different amounts of grapefruit seed extract (GFSE) (0.5, 1.0 and 1.5% v/v) were fabricated via solution casting technique. Experimental results showed that GFSE was uniformly dispersed within all chitosan film matrices. The presence of GFSE made the films more amorphous and tensile strength decreased, while elongation at break values increased as GFSE content increased. Results from the measurement of light transmission revealed that increasing amounts of GFSE (from 0.5 to 1.5% v/v) did not affect transparency of the films. Furthermore, packaging of bread samples with chitosan-based GFSE composite films inhibited the proliferation of fungal growth as compared to control samples. Hence, chitosan-based GFSE composite films have the potential to be a useful material in the area of food technology.

  11. Food and sustainability: do consumers recognize, understand and value on-package information on production standards?

    PubMed

    Hoogland, Carolien T; de Boer, Joop; Boersema, Jan J

    2007-07-01

    We tested how consumers recognize, understand and value on-package information about food production methods that may contribute to a more sustainable agriculture. Nine copy tests were formed, each containing one out of three products and one out of three panels of information. The products were (1) fillet of chicken, (2) semi-skimmed milk and (3) fillet of salmon. The panels of information were (a) a certified organic logo and details about the animal welfare standards of organic products, (b) just the logo, or (c) a statement in which the product was attributed to the world market. About 371 customers of a supermarket in the city of Amsterdam filled in a questionnaire, which included a subset of three copy tests. The results showed that many consumers did not realize that the organic logo already covers all the standards. They were inclined to underestimate the distinctive advantage of the logo; products with logo and details got higher ratings of positive attributes but were also considered more expensive. As a consequence, the detailed information panels enabled consumers to choose more in agreement with their personal values but the net impacts on purchase intentions were small. PMID:17303285

  12. Mechanical and optical characterization of bio-nanocomposite from pineapple leaf fiber material for food packaging

    NASA Astrophysics Data System (ADS)

    Nikmatin, Siti; Rudwiyanti, Jerry R.; Prasetyo, Kurnia W.; Yedi, Dwi A.

    2015-01-01

    The utilization of Bio-nanocomposite material that was derived from pineapple leaf fiber as filler and tapioca starch with plasticizer glycerol as a matrix for food packaging can reduce the use of plastic that usually was made from petroleum materials. It is important to develop and producethis environmental friendly plastic because of limited availability of petroleum nowadays. The process of synthesize and characterization tapioca starch with the plasticizer glycerol bionanocomposites using print method had been conducted. There were 3 samples with different filler concentration variation; 3%, 4% and 5%.The results of mechanical test from each sample showed that bio-nanocomposite with 5% filler concentration was the optimum sample with 4.6320 MPa for tensile strength test and 24.87% for the elongation test. Based on the result of optical test for each sample was gained that along with the increasing of concentration filler would make the absorbance value of the sample became decreased, bio-nanocomposite with 5% filler concentration had several peaks with low absorbance values. The first peak was in 253 nm of wavelength regionwith absorbance of 0.131%, and the second peak was in 343 nmwavelength region and absorbance was 0.087%.

  13. [Determination of 46 plasticizers in food contact polyvinyl chloride packaging materials and their migration into food simulants by gas chromatography-mass spectrometry].

    PubMed

    Guo, Chunhai; Bo, Haibo; Duan, Wenzhong; Jia, Haitao; Chen, Ruichun; Ma, Yusong; Ai, Lianfeng

    2011-01-01

    A gas chromatography-mass spectrometry (GC-MS) method was developed for the determination of 46 plasticizers in food contact polyvinyl chloride (PVC) packaging materials and their migration into food simulants, i. e. water, 3% acetic acid, 10% ethanol and olive oil. Plasticizers in the PVC packaging materials, aqueous food simulants and olive oil food simulants were extracted by the dissolution-precipitation, liquid-liquid extraction and gel permeation chromatography (GPC) approaches, respectively. The extracts were analyzed by GC-MS in selective ion monitoring (SIM) mode and quantified using the external standard method. The cal-ibration curves were linear in the ranges of 0.1-2.0 mg/L with the correlation coefficients of 0.9910-0. 999 9. The limits of detection were from 0. 005 mg/kg to 0. 05 mg/kg ( S/N = 5 ). The recoveries at 3 spiked levels were 69.51%-107. 21% and the relative standard deviations (RSDs n = 6) ranged from 3.53% to 18.95%. These results show that this method is fast, sensitive and accurate for the qualitative and quantitative determination of plasticizers in food contact plastic products and 4 types of food simulants.

  14. The occurrence of phthalate ester and di-2-ethylhexyl adipate plasticizers in Canadian packaging and food sampled in 1985-1989: a survey.

    PubMed

    Page, B D; Lacroix, G M

    1995-01-01

    Selected foods (260 samples) packaged in materials with the potential to contribute plasticizers to the food, and available food composites (98 samples) obtained from the Canadian Health Protection Branch Total Diet Program, were analysed for phthalate plasticizers and di-2-ethylhexyl adipate (DEHA). The available contacting packaging was also analysed for plasticizers. The results show DEHA in food-contacting film and as a migrant in store-wrapped meat, poultry, fish, cheese and ready-to-eat foods at levels as high as 310 micrograms/g (cheese). DEHA levels in unheated film-wrapped ready-to-eat foods were increased by heating. The di-2-ethylhexyl, dibutyl, butylbenzyl and diethyl phthalate esters (DEHP, DBP, BBP and DEP, respectively) were also found in both the packaging and the contacted foods. Low levels of DEHP (0.065 micrograms/g, average in beverages and 0.29 micrograms/g, average in foods) associated with the use of DEHP-plasticized cap or lid seals, were found in a variety of glass-packaged foods; DBP, BBP and DEHP were found, as previously described, in butter and margarine as migrants from the aluminium foil-paper laminates; and DEP in pies at 1.8 micrograms/g (average) as a migrant from the pie carton windows. In most cases, plasticizers detected in the food were also found in the associated packaging. When possible, 'core' or non-contacting food portions were analysed to verify the migration phenomena.

  15. Development and characterization of carrageenan/grapefruit seed extract composite films for active packaging.

    PubMed

    Kanmani, Paulraj; Rhim, Jong-Whan

    2014-07-01

    Carrageenan-based antimicrobial films were developed by incorporation of grape fruit seed extract (GSE) at different concentration into the polymer using a solvent casing method and their physical, mechanical, and antimicrobial properties were examined. The carrageenan/GSE composite films appeared yellowish tint due to the polyphenolic compounds in the GSE. SEM analysis showed rough surface with sponge like structures on the cross section of the films. FT-IR results indicated at GSE had good compatibility with carrageenan. The amorphous structure of polymer films was not changed by the incorporation of GSE. But, the addition of GSE increased moisture content, water vapor permeability, and surface hydrophilicity of the films. The tensile strength and elastic modulus decreased with increasing content of GSE, however, the elongation at break increased significantly up to 6.6μg/mL of GSE then decreased thereafter. Thermal stability of the films was not influenced by GSE incorporation. The carrageenan/GSE composite films exhibited great antibacterial activity against food borne pathogens. These results suggest that the carrageenan-based composite films have a high potential for being used as an antimicrobial or active food packaging applications. PMID:24832986

  16. Development and characterization of carrageenan/grapefruit seed extract composite films for active packaging.

    PubMed

    Kanmani, Paulraj; Rhim, Jong-Whan

    2014-07-01

    Carrageenan-based antimicrobial films were developed by incorporation of grape fruit seed extract (GSE) at different concentration into the polymer using a solvent casing method and their physical, mechanical, and antimicrobial properties were examined. The carrageenan/GSE composite films appeared yellowish tint due to the polyphenolic compounds in the GSE. SEM analysis showed rough surface with sponge like structures on the cross section of the films. FT-IR results indicated at GSE had good compatibility with carrageenan. The amorphous structure of polymer films was not changed by the incorporation of GSE. But, the addition of GSE increased moisture content, water vapor permeability, and surface hydrophilicity of the films. The tensile strength and elastic modulus decreased with increasing content of GSE, however, the elongation at break increased significantly up to 6.6μg/mL of GSE then decreased thereafter. Thermal stability of the films was not influenced by GSE incorporation. The carrageenan/GSE composite films exhibited great antibacterial activity against food borne pathogens. These results suggest that the carrageenan-based composite films have a high potential for being used as an antimicrobial or active food packaging applications.

  17. Survival of Listeria monocytogenes, and other food spoilage microbes in vacuum packaged West African soft cheese 'wara'.

    PubMed

    Adetunji, V O

    2012-12-01

    'Wara' soft cheese is traditionally produced in Nigeria and has a poor microbial quality. This study assessed the survivability of Listeria monocytogenes and other food spoilage microbes (enterobacteriacea, molds and yeasts) in vacuum packaged soft cheese treated independently with Carica papaya (Vcpc), Terminalia cattapa (Vtcc) crude extracts, nisin (Vnc), and the combination of these three treatments (V+3) stored at 15 degrees C and 28 degrees C for a three week storage period. Vacuum packaging did not suppress Listeria monocytogenes, and there were no significant differences in the L. monocytogenes counts throughout the storage weeks (P > 0.05). The enterobacteriacea counts were suppressed to undetectable levels at 15 degrees C storage temperature by the third week of storage in all treatments except the Vnc and V+3. Molds and yeasts were undetectable in all treatments throughout the storage weeks. Significant differences occurred in the microbial count at the two storage temperatures and storage weeks (P < 0.05). It can therefore be concluded from this work that Vacuum packaging and addition of crude extracts (Carica papaya, Terminalia cattapa) in soft cheese storage can suppress enterobacteriacea, molds and yeasts. Food technologists developing industrialized 'wara should consider including these extracts and vacuum packaging in their production. Therefore, their use in extension of the shelf-life of soft cheese is recommended. PMID:23678645

  18. Survival of Listeria monocytogenes, and other food spoilage microbes in vacuum packaged West African soft cheese 'wara'.

    PubMed

    Adetunji, V O

    2012-12-01

    'Wara' soft cheese is traditionally produced in Nigeria and has a poor microbial quality. This study assessed the survivability of Listeria monocytogenes and other food spoilage microbes (enterobacteriacea, molds and yeasts) in vacuum packaged soft cheese treated independently with Carica papaya (Vcpc), Terminalia cattapa (Vtcc) crude extracts, nisin (Vnc), and the combination of these three treatments (V+3) stored at 15 degrees C and 28 degrees C for a three week storage period. Vacuum packaging did not suppress Listeria monocytogenes, and there were no significant differences in the L. monocytogenes counts throughout the storage weeks (P > 0.05). The enterobacteriacea counts were suppressed to undetectable levels at 15 degrees C storage temperature by the third week of storage in all treatments except the Vnc and V+3. Molds and yeasts were undetectable in all treatments throughout the storage weeks. Significant differences occurred in the microbial count at the two storage temperatures and storage weeks (P < 0.05). It can therefore be concluded from this work that Vacuum packaging and addition of crude extracts (Carica papaya, Terminalia cattapa) in soft cheese storage can suppress enterobacteriacea, molds and yeasts. Food technologists developing industrialized 'wara should consider including these extracts and vacuum packaging in their production. Therefore, their use in extension of the shelf-life of soft cheese is recommended.

  19. Design of a Papain Immobilized Antimicrobial Food Package with Curcumin as a Crosslinker

    PubMed Central

    Sivakumar, Ponnurengam Malliappan; Doble, Mukesh

    2015-01-01

    Contamination of food products by spoilage and pathogenic microorganisms during post process handling is one of the major causes for food spoilage and food borne illnesses. The present green sustainable approach describes the covalent immobilization of papain to LDPE (low density polyethylene), HDPE (high density polyethylene), LLDPE (linear low density polyethylene) and PCL (polycaprolactam) with curcumin as the photocrosslinker. About 50% of curcumin and 82-92% of papain were successfully immobilized on these polymers. After 30 days, the free enzyme retained 87% of its original activity, while the immobilized enzyme retained more than 90% of its activity on these polymers. Papain crosslinked to LLDPE exhibited the best antibiofilm properties against Acinetobacter sp. KC119137.1 and Staphylococcus aureus NCIM 5021 when compared to the other three polymers, because of the highest amount of enzyme immobilized on this surface. Papain acts by damaging the cell membrane. The enzyme is able to reduce the amount of carbohydrate and protein contents in the biofilms formed by these organisms. Meat wrapped with the modified LDPE and stored at 4°C showed 9 log reduction of these organisms at the end of the seventh day when compared to samples wrapped with the bare polymer. This method of crosslinking can be used on polymers with or without functional groups and can be adopted to bind any type of antimicrobial agent. PMID:25906061

  20. Design of a papain immobilized antimicrobial food package with curcumin as a crosslinker.

    PubMed

    Manohar, Cynthya Maria; Prabhawathi, Veluchamy; Sivakumar, Ponnurengam Malliappan; Doble, Mukesh

    2015-01-01

    Contamination of food products by spoilage and pathogenic microorganisms during post process handling is one of the major causes for food spoilage and food borne illnesses. The present green sustainable approach describes the covalent immobilization of papain to LDPE (low density polyethylene), HDPE (high density polyethylene), LLDPE (linear low density polyethylene) and PCL (polycaprolactam) with curcumin as the photocrosslinker. About 50% of curcumin and 82-92% of papain were successfully immobilized on these polymers. After 30 days, the free enzyme retained 87% of its original activity, while the immobilized enzyme retained more than 90% of its activity on these polymers. Papain crosslinked to LLDPE exhibited the best antibiofilm properties against Acinetobacter sp. KC119137.1 and Staphylococcus aureus NCIM 5021 when compared to the other three polymers, because of the highest amount of enzyme immobilized on this surface. Papain acts by damaging the cell membrane. The enzyme is able to reduce the amount of carbohydrate and protein contents in the biofilms formed by these organisms. Meat wrapped with the modified LDPE and stored at 4°C showed 9 log reduction of these organisms at the end of the seventh day when compared to samples wrapped with the bare polymer. This method of crosslinking can be used on polymers with or without functional groups and can be adopted to bind any type of antimicrobial agent. PMID:25906061

  1. Plasma treated polyethylene terephthalate/polypropylene films assembled with chitosan and various preservatives for antimicrobial food packaging.

    PubMed

    Lei, Jieqiong; Yang, Lingxiao; Zhan, Yingfei; Wang, Yuntao; Ye, Ting; Li, Yan; Deng, Hongbing; Li, Bin

    2014-02-01

    In this study, polyethylene terephthalate/polypropylene (PET/PP) films were treated via atmospheric pressure plasma, assembled with chitosan and various preservatives and applied for antimicrobial food packaging. Surface properties of these obtained films were studied by contact angle measurement, atomic force microscopy (ATM), X-ray photoelectron spectroscopy (XPS), Fourier transformed infrared spectroscopy (FT-IR) and dynamic laser scattering (DLS). The above results showed that the surface hydrophilicity and roughness of the films increased after the plasma treatment. Besides, chitosan and the preservatives were successfully assembled onto the surface of the films. In addition, the antimicrobial activities of the films against three kinds of microorganisms (Staphylococcus aureus, Bacillus subtilis and Escherichia coli) were investigated and the results indicated that the inhibition ratios against B. subtilis and E. coli reached almost 100% while the inhibition ratios against S. aureus were lower than 85%. Moreover, the accumulative release profiles of the antimicrobial substances migrating from the assembled films into the release solutions revealed that their release speed increased with the increment of temperature and acidity, but decreased with enhancing the ionic strength regulated by sodium chloride or with lowering the ionic mobility regulated by sucrose.

  2. ZnO-reinforced poly(3-hydroxybutyrate-co-3-hydroxyvalerate) bionanocomposites with antimicrobial function for food packaging.

    PubMed

    Díez-Pascual, Ana M; Díez-Vicente, Angel L

    2014-06-25

    Biodegradable nanocomposites were prepared by adding ZnO nanoparticles to bacterial polyester poly(3-hydroxybutyrate-co-3-hydroxyvalerate) (PHBV) via solution casting technique. The morphology, thermal, mechanical, antibacterial, barrier, and migration properties of the nanocomposites were analyzed. The nanoparticles were uniformly dispersed within PHBV without the aid of coupling agents, and acted effectively as nucleating agents, raising the crystallization temperature and the level of crystallinity of the matrix while decreasing its crystallite size. A gradual rise in thermal stability was found with increasing ZnO loading, since the nanofillers hinder the diffusion of volatiles generated during the decomposition process. The nanocomposites displayed superior stiffness, strength, toughness, and glass transition temperature, whereas they displayed reduced water uptake and oxygen and water vapor permeability compared to the neat biopolymer, related to the strong matrix-nanofiller interfacial adhesion attained via hydrogen bonding interactions. At an optimal concentration of 4.0 wt % ZnO, the tensile strength and Young's and storage moduli showed a maximum that coincided with the highest crystallinity and the best barrier properties. PHBV/ZnO films showed antibacterial activity against human pathogen bacteria, and the effect on Escherichia coli was stronger than on Staphylococcus aureus. The overall migration levels of the nanocomposites in both nonpolar and polar simulants dropped upon increasing nanoparticle content, and were well below the limits required by the current normative for food packaging materials. These sustainable nanomaterials with antimicrobial function are very promising to be used as containers for beverage and food products as well as for disposable applications like cutlery or overwrap films.

  3. ZnO-reinforced poly(3-hydroxybutyrate-co-3-hydroxyvalerate) bionanocomposites with antimicrobial function for food packaging.

    PubMed

    Díez-Pascual, Ana M; Díez-Vicente, Angel L

    2014-06-25

    Biodegradable nanocomposites were prepared by adding ZnO nanoparticles to bacterial polyester poly(3-hydroxybutyrate-co-3-hydroxyvalerate) (PHBV) via solution casting technique. The morphology, thermal, mechanical, antibacterial, barrier, and migration properties of the nanocomposites were analyzed. The nanoparticles were uniformly dispersed within PHBV without the aid of coupling agents, and acted effectively as nucleating agents, raising the crystallization temperature and the level of crystallinity of the matrix while decreasing its crystallite size. A gradual rise in thermal stability was found with increasing ZnO loading, since the nanofillers hinder the diffusion of volatiles generated during the decomposition process. The nanocomposites displayed superior stiffness, strength, toughness, and glass transition temperature, whereas they displayed reduced water uptake and oxygen and water vapor permeability compared to the neat biopolymer, related to the strong matrix-nanofiller interfacial adhesion attained via hydrogen bonding interactions. At an optimal concentration of 4.0 wt % ZnO, the tensile strength and Young's and storage moduli showed a maximum that coincided with the highest crystallinity and the best barrier properties. PHBV/ZnO films showed antibacterial activity against human pathogen bacteria, and the effect on Escherichia coli was stronger than on Staphylococcus aureus. The overall migration levels of the nanocomposites in both nonpolar and polar simulants dropped upon increasing nanoparticle content, and were well below the limits required by the current normative for food packaging materials. These sustainable nanomaterials with antimicrobial function are very promising to be used as containers for beverage and food products as well as for disposable applications like cutlery or overwrap films. PMID:24846876

  4. Opportunities for bio-based packaging technologies to improve the quality and safety of fresh and further processed muscle foods.

    PubMed

    Cutter, Catherine Nettles

    2006-09-01

    It has been well documented that vacuum or modified atmosphere packaging materials, made from polyethylene- or other plastic-based materials, have been found to improve the stability and safety of raw or further processed muscle foods. However, recent research developments have demonstrated the feasibility, utilization, and commercial application of a variety of bio-based polymers or bio-polymers made from a variety of materials, including renewable/sustainable agricultural commodities, and applied to muscle foods. A variety of these bio-based materials have been shown to prevent moisture loss, drip, reduce lipid oxidation and improve flavor attributes, as well as enhancing the handling properties, color retention, and microbial stability of foods. With consumers demanding more environmentally friendly packaging and a desire for more natural products, bio-based films or bio-polymers will continue to play an important role in the food industry by improving the quality of many products, including fresh or further processed muscle foods. PMID:22062722

  5. [Study of relationship between consumption of potassium permanganate and total organic carbon on plastic kitchen utensils, food packages and toys].

    PubMed

    Ohno, Hiroyuki; Suzuki, Masako; Mutsuga, Motoh; Kawamura, Yoko

    2009-10-01

    Consumption of potassium permanganate and total organic carbon (TOC) were investigated as indices of total organic matter migrated into water from plastic kitchen utensils, food packages and toys for children. The samples were soaked in water at 60 or 95 degrees C for 30 min for kitchen utensils and food packages, and at 40 degrees C for 30 min for toys and the eluates were examined, using the two indices. The quantitation limits were both 0.5 microg/mL. Among 97 kitchen utensils and food packages tested, consumption of potassium permanganate and TOC were 0.5-10.9 microg/mL and ND-18.9 microg/mL for polyvinyl chloride (PVC) tea-pot spouts and nylon kitchen utensils, respectively. Among 32 toys tested, the levels were 0.8-45.5 microg/mL and 0.5-8.9 microg/mL from PVC toys and block toys made by ethylene vinyl acetate resin. The levels for other samples were very low. There were large discrepancies between consumption of potassium permanganate and TOC for some PVC products and nylon kitchen utensils. The cause may be a marked difference of the oxidation decomposition rate by potassium permanganate, depending on the kind of organic matter that migrated from the plastics. PMID:19897949

  6. [Study of relationship between consumption of potassium permanganate and total organic carbon on plastic kitchen utensils, food packages and toys].

    PubMed

    Ohno, Hiroyuki; Suzuki, Masako; Mutsuga, Motoh; Kawamura, Yoko

    2009-10-01

    Consumption of potassium permanganate and total organic carbon (TOC) were investigated as indices of total organic matter migrated into water from plastic kitchen utensils, food packages and toys for children. The samples were soaked in water at 60 or 95 degrees C for 30 min for kitchen utensils and food packages, and at 40 degrees C for 30 min for toys and the eluates were examined, using the two indices. The quantitation limits were both 0.5 microg/mL. Among 97 kitchen utensils and food packages tested, consumption of potassium permanganate and TOC were 0.5-10.9 microg/mL and ND-18.9 microg/mL for polyvinyl chloride (PVC) tea-pot spouts and nylon kitchen utensils, respectively. Among 32 toys tested, the levels were 0.8-45.5 microg/mL and 0.5-8.9 microg/mL from PVC toys and block toys made by ethylene vinyl acetate resin. The levels for other samples were very low. There were large discrepancies between consumption of potassium permanganate and TOC for some PVC products and nylon kitchen utensils. The cause may be a marked difference of the oxidation decomposition rate by potassium permanganate, depending on the kind of organic matter that migrated from the plastics.

  7. Application of humidity-controlled dynamic mechanical analysis (DMA-RH) to moisture-sensitive edible casein films for use in food packaging

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Protein-based and other hydrophilic thin films are promising materials for the manufacture of edible food packaging and other food and non-food applications. Calcium caseinate (CaCas) films are highly hygroscopic and physical characterization under broad environmental conditions is critical to appli...

  8. Polylactic acid trays for fresh-food packaging: A Carbon Footprint assessment.

    PubMed

    Ingrao, Carlo; Tricase, Caterina; Cholewa-Wójcik, Agnieszka; Kawecka, Agnieszka; Rana, Roberto; Siracusa, Valentina

    2015-12-15

    This paper discusses application of Carbon Footprint (CF) for quantification of the 100-year Global Warming Potential (GWP100) associated with the life cycle of polylactic acid (PLA) trays for packaging of fresh foods. A comparison with polystyrene (PS)-based trays was done considering two different transport system scenarios for PLA-granule supply to the tray production firm: a transoceanic freight vessel and an intercontinental freight aircraft. Doing so enabled estimation of the influence of the transportation phase on the GHG-emission rate associated with the PLA-trays' life cycle. From the assessment, the GWP100 resulted to be mainly due to PLA-granulate production and to its transportation to the tray manufacturing facility. Also, the study documented that, depending upon the transport system considered, the CF associated with the life cycle of the PLA trays can worsen so much that the latter are no longer GHG-emission saving as they are expected to be compared to the PS ones. Therefore, based upon the findings of the study, it was possible for the authors to understand the importance and the need of accounting for the transport-related issues in the design of PLA-based products, thus preserving their environmental soundness compared to traditional petroleum-based products. In this context, the study could be used as the base to reconsider the merits of PLA usage for product manufacturing, especially when high distances are implied, as in this analysed case. So, the authors believe that new research and policy frameworks should be designed and implemented for both development and promotion of more globally sustainable options.

  9. Polylactic acid trays for fresh-food packaging: A Carbon Footprint assessment.

    PubMed

    Ingrao, Carlo; Tricase, Caterina; Cholewa-Wójcik, Agnieszka; Kawecka, Agnieszka; Rana, Roberto; Siracusa, Valentina

    2015-12-15

    This paper discusses application of Carbon Footprint (CF) for quantification of the 100-year Global Warming Potential (GWP100) associated with the life cycle of polylactic acid (PLA) trays for packaging of fresh foods. A comparison with polystyrene (PS)-based trays was done considering two different transport system scenarios for PLA-granule supply to the tray production firm: a transoceanic freight vessel and an intercontinental freight aircraft. Doing so enabled estimation of the influence of the transportation phase on the GHG-emission rate associated with the PLA-trays' life cycle. From the assessment, the GWP100 resulted to be mainly due to PLA-granulate production and to its transportation to the tray manufacturing facility. Also, the study documented that, depending upon the transport system considered, the CF associated with the life cycle of the PLA trays can worsen so much that the latter are no longer GHG-emission saving as they are expected to be compared to the PS ones. Therefore, based upon the findings of the study, it was possible for the authors to understand the importance and the need of accounting for the transport-related issues in the design of PLA-based products, thus preserving their environmental soundness compared to traditional petroleum-based products. In this context, the study could be used as the base to reconsider the merits of PLA usage for product manufacturing, especially when high distances are implied, as in this analysed case. So, the authors believe that new research and policy frameworks should be designed and implemented for both development and promotion of more globally sustainable options. PMID:26282773

  10. Migration from printing inks in multilayer food packaging materials by GC-MS analysis and pattern recognition with chemometrics.

    PubMed

    Clemente, Isabel; Aznar, Margarita; Nerín, Cristina; Bosetti, Osvaldo

    2016-01-01

    Inks and varnishes used in food packaging multilayer materials can contain different substances that are potential migrants when packaging is in contact with food. Although printing inks are applied on the external layer, they can migrate due to set-off phenomena. In order to assess food safety, migration tests were performed from two materials sets: set A based on paper and set B based on PET; both contained inks. Migration was performed to four food simulants (EtOH 50%, isooctane, EtOH 95% and Tenax(®)) and the volatile compounds profile was analysed by GC-MS. The effect of presence/absence of inks and varnishes and also their position in the material was studied. A total of 149 volatile compounds were found in migration from set A and 156 from set B materials, some of them came from inks. Quantitative analysis and a principal component analysis were performed in order to identify patterns among sample groups. PMID:26898370

  11. Testing and evaluation of recycled plastics for food packaging use--possible migration through a functional barrier.

    PubMed

    Franz, R; Huber, M; Piringer, O G

    1994-01-01

    A coextruded three-layered polypropylene (PP) cup with recycled PP material (R-PP) in the middle layer was investigated with respect to its possible use for a specific food packaging application. From the results of this investigation a general approach to testing and evaluating the use of recycled plastic materials in food packaging is presented. The method which focuses on the direct comparison of the R-PP containing cup with a food grade PP cup manufactured from virgin material involves essentially three investigation levels: 1, compositional analysis of the raw materials, i.e. PP and R-PP granules; 2, compositional analysis of the PP and R-PP cup materials and 3, migration testing of both types of cups applying practical as well as more severe test conditions. The aim of this approach is to test the PP food contact layer for its functional barrier behaviour. One key step is the estimation of migration under practice-like test conditions in concentrations below the analytical detection limits. This can only be achieved by selecting appropriate R-PP specific guide compounds whose migration can be monitored under more severe conditions than occur in practice. From the results of this investigation general conclusions on functional barrier testing are drawn.

  12. Food & Fitness. Directory. Human Nutrition Activities.

    ERIC Educational Resources Information Center

    Department of Agriculture, Washington, DC.

    Activities of the following regulatory and food service agencies of the Department of Agriculture are described: (1) Agricultural Research Service; (2) Cooperative State Research Service; (3) Economic Research Service; (4) Human Nutrition Information Service; (5) Office of Grants and Program Systems; (6) Office of International Cooperation and…

  13. [Studies on primary aromatic amines (PAAs) migration from multi-layer plastic food packaging by HPLC method].

    PubMed

    Cwiek-Ludwicka, Kazimiera; Pawlicka, Marzena; Starski, Andrzej; Półtorak, Hanna; Karłowski, Kazimierz

    2011-01-01

    The aim of this study was to identify of primary aromatic amines (PAAs) and to determine their migration from plastic food packaging. The magnitude of the migration of these substances from plastic food packaging consists a base for the evaluation of their compliance with the requirements of EU legislation and hazard for human health taking into account their migration into food. The unprinted and printed multi-layer plastic packaging (laminates), domestic and imported, were examined in these studies. PAAs migration tests from the laminates into food simulant (3% acetic acid) was performed according to the appropriate procedures recommended in the EU for testing migration from food contact articles under standard conditions reflecting the real use of laminates (10 days, 40 degrees C) and under ,, worst case scenario" conditions (2 h, 70 degrees C). PAAs present in migration solutions were concentrated on SPE columns and then seven PAAs (aniline, 1,3-phenylenediamine, 2, 6-toluenediamine, 2,4-toluenediamine, 4,4'-oxydianiline, 4,4'-methylenedianiline and 3,3 '-dimethylbenzidyne) were identified and determined by previously validated HPLC-DAD method. Depending on the migration conditions the PAAs content was different. When the "worst case scenario" conditions were applied the migration of 4,4 '-methylenedianiline (4,4 '-MDA) ranged from below detection limit (LOD = 0.51 microg/kg) up to 9.86 microg/kg, and aniline was released in the range from below detection limit (LOD = 0,98 microg/kg) up to 7.04 microg/kg. In two laminate samples of eight examined, the sum of PAAs (aniline and 4,4'-MDA) was 13.32 microg/kg and 14.72 microg/kg showing that the permitted limit (10 microg/kg) was exceeded. In the standard conditions, the migration of aniline and 4,4'-MDA was significantly lower Regarding the carcinogenic potential of PAAs, the laminates causing the amines migration above the permitted limit should not be used as food packaging.

  14. An analysis of sodium, total fat and saturated fat contents of packaged food products advertised in Bronx-based supermarket circulars.

    PubMed

    Samuel, L; Basch, C H; Ethan, D; Hammond, R; Chiazzese, K

    2014-08-01

    Americans' consumption of sodium, fat, and saturated fat exceed federally recommended limits for these nutrients and has been identified as a preventable leading cause of hypertension and cardiovascular disease. More than 40% of the Bronx population comprises African-Americans, who have increased risk and earlier onset of hypertension and are also genetically predisposed to salt-sensitive hypertension. This study analyzed nutrition information for packaged foods advertised in Bronx-based supermarket circulars. Federally recommended limits for sodium, saturated fat and total fat contents were used to identify foods that were high in these nutrients. The proportion of these products with respect to the total number of packaged foods was calculated. More than a third (35%) and almost a quarter (24%) of the 898 advertised packaged foods were high in saturated fat and sodium respectively. Such foods predominantly included processed meat and fish products, fast foods, meals, entrees and side dishes. Dairy and egg products were the greatest contributors of high saturated fat. Pork and beef products, fast foods, meals, entrees and side dishes had the highest median values for sodium, total fat and saturated fat content. The high proportion of packaged foods that are high in sodium and/or saturated fat promoted through supermarket circulars highlights the need for nutrition education among consumers as well as collaborative public health measures by the food industry, community and government agencies to reduce the amounts of sodium and saturated fat in these products and limit the promotion of foods that are high in these nutrients.

  15. Antibacterial activity of three Leuconostoc strains isolated from vacuum-packaged processed meats.

    PubMed

    Papathanasopoulos, M A; Hastings, J W; von Holy, A

    1994-01-01

    One hundred and fifty lactic acid bacteria (LAB) isolated from vacuum-packaged processed meats were screened for antagonistic activity against various food spoilage microorganisms and foodborne pathogens. Nineteen strains produced bacteriocins active against closely related LAB and Listeria strains. Leuconostoc carnosum (LA54a and TA26b) and Leuconostoc mesenteroides subspecies dextranicum (TA33a) produced bacteriocins that were susceptible to proteolytic enzymes, but not to catalase, lysozyme or chloroform. They were heat stable up to 100 degrees C for thirty minutes at pH 2 to 7, and exerted a bacteriolytic effect. Bacteriocin production by all Leuconostoc strains was growth associated, occurring at incubation temperatures of 0 degrees C to 30 degrees C and initial medium pH 4.5 to 7.5. Probing of plasmid DNA from the three Leuconostoc strains with an oligonucleotide probe homologous to the nucleotide sequence of leucocin A-UAL 187 indicated plasmid-mediated bacteriocin production. Homology of the three Leuconostoc bacteriocin-coding genes to the amino-terminal end of the leucocin A-UAL 187 gene from Leuconostoc gelidum UAL 187 is therefore suggested. This evidence implies that all three Leuconostoc strains produce type 2, Listeria active bacteriocins. PMID:8071804

  16. Mutagenic activity of south Indian food items.

    PubMed

    Sivaswamy, S N; Balachandran, B; Balanehru, S; Sivaramakrishnan, V M

    1991-08-01

    Dietary components and food dishes commonly consumed in South India were screened for their mutagenic activity. Kesari powder, calamus oil, palm drink, toddy and Kewra essence were found to be strongly mutagenic; garlic, palm oil, arrack, onion and pyrolysed portions of bread toast, chicory powder were weakly mutagenic, while tamarind and turmeric were not. Certain salted, sundried and oil fried food items were also mutagenic. Cissus quadrangularis was mutagenic, while 'decoctions' of cumin seeds, aniseeds and ginger were not. Several perfumes, essential oils and colouring agents, which are commonly used were also screened and many of them exhibited their mutagenic potential by inducing the 'reverse mutation' in Salmonella typhimurium tester strains.

  17. 21 CFR 102.28 - Foods packaged for use in the preparation of “main dishes” or “dinners.”

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Foods packaged for use in the preparation of âmain dishesâ or âdinners.â 102.28 Section 102.28 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF... must add ___ to complete the recipe,” the blank to be filled in with the name(s) of the...

  18. 21 CFR 102.28 - Foods packaged for use in the preparation of “main dishes” or “dinners.”

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 21 Food and Drugs 2 2013-04-01 2013-04-01 false Foods packaged for use in the preparation of âmain dishesâ or âdinners.â 102.28 Section 102.28 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF... must add ___ to complete the recipe,” the blank to be filled in with the name(s) of the...

  19. 21 CFR 102.28 - Foods packaged for use in the preparation of “main dishes” or “dinners.”

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 21 Food and Drugs 2 2014-04-01 2014-04-01 false Foods packaged for use in the preparation of âmain dishesâ or âdinners.â 102.28 Section 102.28 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF... must add ___ to complete the recipe,” the blank to be filled in with the name(s) of the...

  20. Estimates of Dietary Exposure to Bisphenol A (BPA) from Light Metal Packaging using Food Consumption and Packaging usage Data: A Refined Deterministic Approach and a Fully Probabilistic (FACET) Approach

    PubMed Central

    Oldring, P.K.T.; Castle, L.; O'Mahony, C.; Dixon, J.

    2013-01-01

    The FACET tool is a probabilistic model to estimate exposure to chemicals in foodstuffs, originating from flavours, additives and food contact materials. This paper demonstrates the use of the FACET tool to estimate exposure to BPA (bisphenol A) from light metal packaging. For exposure to migrants from food packaging, FACET uses industry-supplied data on the occurrence of substances in the packaging, their concentrations and construction of the packaging, which were combined with data from a market research organisation and food consumption data supplied by national database managers. To illustrate the principles, UK packaging data were used together with consumption data from the UK National Diet and Nutrition Survey (NDNS) dietary survey for 19–64 year olds for a refined deterministic verification. The UK data were chosen mainly because the consumption surveys are detailed, data for UK packaging at a detailed level were available and, arguably, the UK population is composed of high consumers of packaged foodstuffs. Exposures were run for each food category that could give rise to BPA from light metal packaging. Consumer loyalty to a particular type of packaging, commonly referred to as packaging loyalty, was set. The BPA extraction levels used for the 15 types of coating chemistries that could release BPA were in the range of 0.00005–0.012 mg dm−2. The estimates of exposure to BPA using FACET for the total diet were 0.0098 (mean) and 0.0466 (97.5th percentile) mg/person/day, corresponding to 0.00013 (mean) and 0.00059 (97.5th percentile) mg kg−1 body weight day−1 for consumers of foods packed in light metal packaging. This is well below the current EFSA (and other recognised bodies) TDI of 0.05 mg kg−1 body weight day. These probabilistic estimates were compared with estimates using a refined deterministic approach drawing on the same input data. The results from FACET for the mean, 95th and 97.5th percentile exposures to BPA lay between the lowest

  1. Iron chelating active packaging: Influence of competing ions and pH value on effectiveness of soluble and immobilized hydroxamate chelators.

    PubMed

    Ogiwara, Yoshiko; Roman, Maxine J; Decker, Eric A; Goddard, Julie M

    2016-04-01

    Many packaged foods utilize synthetic chelators (e.g. ethylenediaminetetraacetic acid, EDTA) to inhibit iron-promoted oxidation or microbial growth which would result in quality loss. To address consumer demands for all natural products, we have previously developed a non-migratory iron chelating active packaging material by covalent immobilization of polyhydroxamate and demonstrated its efficacy in delaying lipid oxidation. Herein, we demonstrate the ability of this hydroxamate-functionalized iron chelating active packaging to retain iron chelating capacity; even in the presence of competing ions common in food. Both immobilized and soluble hydroxamate chelators retained iron chelating capacity in the presence of calcium, magnesium, and sodium competing ions, although at pH 5.0 the presence of calcium reduced immobilized hydroxamate iron chelation. A strong correlation was found between colorimetric and mass spectral analysis of iron chelation by the chelating packaging material. Such chelating active packaging may support reducing additive use in product formulations, while retaining quality and shelf life.

  2. The deterioration of intermediate moisture foods

    NASA Technical Reports Server (NTRS)

    Labruza, T. P.

    1971-01-01

    Deteriorative reactions are low and food quality high if intermediate moisture content of a food is held at a water activity of 0.6 to 0.75. Information is of interest to food processing and packaging industry.

  3. Effect of gamma irradiation on physicochemical properties of commercial poly(lactic acid) clamshell for food packaging

    NASA Astrophysics Data System (ADS)

    Madera-Santana, Tomás J.; Meléndrez, R.; González-García, Gerardo; Quintana-Owen, Patricia; Pillai, Suresh D.

    2016-06-01

    Poly(lactic acid) (PLA) is a well-known biodegradable polymer with strong potential application in food packaging industry. In this paper, samples of PLA clamshell for tomatoes packaging were exposed with 60CO γ-ray's source (1.33 MeV) at different dose levels (0, 10, 60, 150, 300, and 600 kGy), at room temperature and in presence of air. The physicochemical properties of neat PLA and sample exposed to gamma irradiation were investigated using Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), gel permeation chromatography (GPC), differential scanning calorimetry (DSC), thermogravimetric analysis (TGA), scanning electron microscopy (SEM) and tensile measurements. Results show as the dose increases, the molecular weight (Mw), melting temperature (Tm), tensile strength and elongation at break decreased. However, the tensile modulus increased with increasing doses. The surface of PLA clamshells was degraded (scratches and minor cracks) when samples were exposed to doses greater than 60 kGy.

  4. Data Packages for the Hanford Immobilized Low Activity Tank Waste Performance Assessment 2001 Version [SEC 1 THRU 5

    SciTech Connect

    MANN, F.M.

    2000-03-02

    Data package supporting the 2001 Immobilized Low-Activity Waste Performance Analysis. Geology, hydrology, geochemistry, facility, waste form, and dosimetry data based on recent investigation are provided. Verification and benchmarking packages for selected software codes are provided.

  5. Required barrier efficiency of internal bags against the migration from recycled paperboard packaging into food: a benchmark.

    PubMed

    Biedermann-Brem, Sandra; Biedermann, Maurus; Grob, Koni

    2016-01-01

    The use of recycled paperboard and corrugated board for food packaging is in the interest of the sustainability of resources, but in most applications the food must be protected against contamination from these materials, such as by an internal bag with a functional barrier. Producers of packaging need a specification to find the most suitable and economical barrier for a given application, and the customer needs the confidence that a solution offered to him is adequate. An accurate determination of the barrier efficiency is not possible due to the large number of migrants, most of which have not been evaluated or not even identified. Hence the specification must be based on assumptions and verifiable by a simple test. The proposed benchmark presumes that the migration of all non-evaluated or even unknown substances in recycled paperboard will remain below 0.01 mg kg(-1) food, the conventional detection limit, if their transfer does not exceed 1% of the content in the paperboard. Some substances, such as mineral oil or fatty acids, will exceed the 0.01 mg kg(-1) limit, but they are known, evaluated and of no concern at the reduced migration. Since the critical substances must be assumed to be unknown, the criterion of the 1% migration is tested with three surrogate substances of similar volatility and covering a broad range of polarity. The cornerstones of the method are specified. PMID:26936619

  6. Synthesis and characterization of zinc oxide-neem oil-chitosan bionanocomposite for food packaging application.

    PubMed

    Sanuja, S; Agalya, A; Umapathy, M J

    2015-03-01

    Nano zinc oxide at different concentrations (0.1, 0.3 and 0.5%) and neem essential oil were incorporated into the chitosan polymer by solution cast method to enhance the properties of the bionanocomposite film. The functional groups, crystalline particle size, thermal stability and morphology were determined using FTIR, XRD, TGA and SEM, respectively. The results showed that 0.5% nano zinc oxide incorporated composite film have improved tensile strength, elongation, film thickness, film transparency and decreased water solubility, swelling and barrier properties due to the presence of neem oil and nano zinc oxide in the polymer matrix. Further antibacterial activity by well diffusion assay method was followed against Escherichia coli which were found to have good inhibition effect. In addition to this food quality application were carried against carrot and compared with the commercial film.

  7. Synthesis and characterization of zinc oxide-neem oil-chitosan bionanocomposite for food packaging application.

    PubMed

    Sanuja, S; Agalya, A; Umapathy, M J

    2015-03-01

    Nano zinc oxide at different concentrations (0.1, 0.3 and 0.5%) and neem essential oil were incorporated into the chitosan polymer by solution cast method to enhance the properties of the bionanocomposite film. The functional groups, crystalline particle size, thermal stability and morphology were determined using FTIR, XRD, TGA and SEM, respectively. The results showed that 0.5% nano zinc oxide incorporated composite film have improved tensile strength, elongation, film thickness, film transparency and decreased water solubility, swelling and barrier properties due to the presence of neem oil and nano zinc oxide in the polymer matrix. Further antibacterial activity by well diffusion assay method was followed against Escherichia coli which were found to have good inhibition effect. In addition to this food quality application were carried against carrot and compared with the commercial film. PMID:25499891

  8. Food, 47 Activities: An Experimental Unit, First Draft.

    ERIC Educational Resources Information Center

    Denver Univ., CO. Center for Teaching International Relations.

    Supplementary teaching activities at the junior- and senior-high school level on issues and topics involving food are provided. Topics include food production and distribution, nutrition, food shortages, food habits, and meal planning. Students are encouraged to develop perspective on global food concerns as well as understand their own family…

  9. Nutrition function, health and related claims on packaged Australian food products--prevalence and compliance with regulations.

    PubMed

    Williams, Peter; Yeatman, Heather; Ridges, Leisa; Houston, Annalie; Rafferty, Jillianan; Ridges, Anna; Roesler, Leisa; Sobierajski, Megan; Spratt, Bronwyn

    2006-01-01

    Australia and New Zealand are currently reviewing the regulations governing nutrition function, health and related claims on foods. Health claims currently are not permitted on food labels, with one exception. The aim of this study was to describe the use of such claims on packaged food for sale in Australia (excluding nutrient content claims) prior to any changes to the regulations, and measure compliance with existing regulations. A survey was conducted of the labelling of 7850 products (including multiple pack sizes of individual foods) in 47 different food categories on sale in New South Wales in 2003. A total of 2098 nutrition function, health or related claims and 12 therapeutic claims were recorded. Fourteen percent of products carried some sort of claim. If nutrient function and general health maintenance claims are excluded, 8.1% of products carried a health or related claim. Using the claims categorisation proposed by Food Standards Australia New Zealand for a new standard on claims, general-level claims were found on 9.8% of products and high-level and therapeutic claims (illegal at the time) on 1.2%. The food categories with the highest proportion of products carrying claims were sports drinks (92%), energy drinks (84%), sports bars (57%) and breakfast cereals (54%). 118 high-level and therapeutic claims did not conform to current food standards and there were many general-level claims for ingredient benefits that were unlikely to be able to be scientifically substantiated. The results of this survey suggest that more than 5% of claims were not complying with the current regulations and that the standards were not being fully enforced. To be effective, the new standard will need to be accompanied by clear guidelines for manufacturers on requirements for substantiating claims. Comprehensive education and enforcement frameworks also will be needed, to reduce the number of illegal or apparently unsubstantiated claims.

  10. Effect of different packaging films on postharvest quality and selected enzyme activities of Hypsizygus marmoreus mushrooms.

    PubMed

    Xing, Zengtao; Wang, Yaosong; Feng, Zhiyong; Tan, Qi

    2008-12-24

    Freshly harvested Hypsizygus marmoreus mushrooms were packaged using different packaging films, and physiological changes associated with postharvest deterioration, together with the activities of selected enzymes thought to play a role in senescence, were monitored during subsequent storage for 16-24 days at 4 degrees C and 65-70% relative humidity. A biaxially oriented polypropylene film (BOPP) maintained the postharvest appearance of the mushrooms most effectively by significantly reducing the incidence of unsightly aerial hyphae on the pileal surface and restricting mushroom softening. These samples also exhibited smaller initial decreases in soluble protein, smaller increases in reducing sugar content, and lower levels of malondialdehyde accumulation during early storage. Smallest increases in proteinase activity were recorded in samples wrapped with BOPP and polyoletin packaging, and superoxide dismutase and polyphenol oxidase levels were significantly higher and lower, respectively, in the former. Choice of packaging can significantly affect postharvest quality loss in H. marmoreus and improve mushroom shelf life.

  11. Emolabeling effectively reduces the influence of ambiguous labeling on food packages among grocery store shoppers.

    PubMed

    Privitera, Gregory J; Brown, Caitlin J; Gillespie, James J

    2014-12-16

    Despite increased regulations and policy enforcement for nutrition labeling, ambiguous labels on food items can still have deleterious effects on consumer perceptions of health. The present study used a counterbalanced within-subjects design to test if emolabeling - the use of emoticons to convey health information (happy = healthy; sad = not healthy) - will reduce the effects of ambiguous labels on consumer perceptions of the healthfulness of a food item. 85 grocery store shoppers were shown nutrition labels for a low calorie (LC) and a high calorie (HC) food with/without emolabels, and with an ambiguous label that either implied the food was healthy or unhealthy. Results showed that emolabels reduced the effectiveness of ambiguous labels: consumers rated the LC food as healthier and the HC food as less healthy when emolabels were added. The results suggest that, if implemented, this image-based emolabeling system could possibly be an effective buffer against the use of ambiguous labeling by food manufacturers.

  12. Emolabeling effectively reduces the influence of ambiguous labeling on food packages among grocery store shoppers.

    PubMed

    Privitera, Gregory J; Brown, Caitlin J; Gillespie, James J

    2015-01-01

    Despite increased regulations and policy enforcement for nutrition labeling, ambiguous labels on food items can still have deleterious effects on consumer perceptions of health. The present study used a counterbalanced within-subjects design to test if emolabeling - the use of emoticons to convey health information (happy = healthy; sad = not healthy) - will reduce the effects of ambiguous labels on consumer perceptions of the healthfulness of a food item. 85 grocery store shoppers were shown nutrition labels for a low calorie (LC) and a high calorie (HC) food with/without emolabels, and with an ambiguous label that either implied the food was healthy or unhealthy. Results showed that emolabels reduced the effectiveness of ambiguous labels: consumers rated the LC food as healthier and the HC food as less healthy when emolabels were added. The results suggest that, if implemented, this image-based emolabeling system could possibly be an effective buffer against the use of ambiguous labeling by food manufacturers. PMID:25946913

  13. The Literacy Factor: Adding Value to Training. Investigation of the Inclusion of Literacy in Training Packages in the Food Processing Industry.

    ERIC Educational Resources Information Center

    Sanguinetti, Jill

    The effects of the inclusion of literacy and numeracy competencies within Australia's food processing industry training package were examined in two case studies of training at two food processing facilities in Victoria. The first case study involved a large pasta factory that had approximately 270 employees and a contract with a registered…

  14. Understanding Insurance. A Guide for Industrial Cooperative Training Programs. Learning Activity Package No. 15.

    ERIC Educational Resources Information Center

    Duenk, Lester G.; Tuel, Charles

    This learning activity package (LAP) on the insurance industry and the methods used to give protection to the insured is designed for student self-study. Following a list of learning objectives, the LAP contains a pretest (answer key provided at the back). Six learning activities follow. The learning activities cover the following material: terms…

  15. Tech Reading/Food Service: Performance Package, Minnesota Profile of Learning.

    ERIC Educational Resources Information Center

    Minnesota State Dept. of Children, Families, and Learning, St. Paul.

    Developed by classroom teachers during the development phase of Minnesota's Graduation Standards, this performance package is made up of locally designed assignments that, taken together, show whether a student has learned and can apply the knowledge and skills related to reading and applying technical information from a variety of English…

  16. Determination of activation energy of pyrolysis of carton packaging wastes and its pure components using thermogravimetry.

    PubMed

    Alvarenga, Larissa M; Xavier, Thiago P; Barrozo, Marcos Antonio S; Bacelos, Marcelo S; Lira, Taisa S

    2016-07-01

    Many processes have been used for recycling of carton packaging wastes. The pyrolysis highlights as a promising technology to be used for recovering the aluminum from polyethylene and generating products with high heating value. In this paper, a study on pyrolysis reactions of carton packaging wastes and its pure components was performed in order to estimate the kinetic parameters of these reactions. For this, dynamic thermogravimetric analyses were carried out and two different kinds of kinetic models were used: the isoconversional and Independent Parallel Reactions. Isoconversional models allowed to calculate the overall activation energy of the pyrolysis reaction, in according to their conversions. The IPR model, in turn, allowed the calculation of kinetic parameters of each one of the carton packaging and paperboard subcomponents. The carton packaging pyrolysis follows three separated stages of devolatilization. The first step is moisture loss. The second stage is perfectly correlated to devolatilization of cardboard. The third step is correlated to devolatilization of polyethylene.

  17. Use of gamma-irradiation technology in the manufacture of biopolymer-based packaging films for shelf-stable foods

    NASA Astrophysics Data System (ADS)

    Parra, Duclerc F.; Rodrigues, Juliana A. F. R.; Lugão, Ademar B.

    2005-07-01

    Gamma irradiation is an alternative method for the manufacture of sterilized packaging with increased storage stability and microbiological safety. Biopolymer-based packaging films are a potential solution to many environmental problems that have emerged from the production and accumulation of significant amounts of synthetic polymeric waste. This work was undertaken to verify the effectiveness of low-dose gamma-irradiation in obtaining biopolymer-based packaging films for shelf-stable foods. PHB polyester poly(3-hydroxybutyrate) is an interesting biodegradable polymer that has been intensely investigated as cast and sheet films, with applications in the food industry and medicine. The films obtained are, however, typically brittle, and many scientists have attempted to reduce this brittleness by blending PHB with other polymers. In the present work, PHB was blended with PEG (polyethyleneglycol) to obtain films by the casting method that were then irradiated at a dose rate of 5.72 kGy/h with a 60Co source. Samples were melted at 200 °C and quenched to 0 °C in order to evaluate film crystallinity levels by differential scanning calorimetry (DSC). DSC analyses were performed with the samples (10 mg) under N2 atmosphere, heating from -50 to 200 °C (10 °C min-1), cooling from 200 to -50 °C (10 °C min-1); and heating from -50 to 200 °C (10 °C min-1). The thermal and mechanical resistances of the films after irradiation at low doses (5, 10, 20 kGy) are discussed. Water vapour transmission decreased with increasing irradiation dose, indicating that the films' performance as water vapour barrier had improved. Critical loss of the mechanical properties was observed at 40 kGy.

  18. MIGRESIVES: a research project on migration from adhesives in food-packaging materials in support of European legislation and standardization.

    PubMed

    Störmer, A; Franz, R

    2009-12-01

    Most food packages and food-contact materials are manufactured using adhesives. The European Union regulates all food-contact materials, as their constituents may not contaminate food and endanger consumers' health. In contrast to plastics which are regulated by positive lists of authorized ingredients, adhesives have not yet a specific regulation. The MIGRESIVES project aimed to elaborate a scientific global risk-assessment approach to meet current general European Union regulatory requirements and as a basis for future specific European Union legislation as well as to provide the industry, especially small and medium-sized enterprises, a tool to ensure that migration from adhesives is in compliance with the regulatory requirements. The idea was to demonstrate that consumers' exposure to chemicals released by adhesives is in many cases below levels of concern. Technical/scientific knowledge from industry and research institutes will be merged into a collective research endeavour gathering all stakeholders. The major milestones are (1) the classification of adhesives according to chemistry and uses, (2) the test strategies based on physico-chemical behaviour of adhesives, (3) modelling migration/exposure from adhesives, (4) providing guidelines to integrate the risk-assessment approach into the daily life of companies, (5) the feasibility of applying the toxicological approach from the European Union BIOSAFEPAPER project, and (6) extensive training/education to small and medium-sized enterprises (SMEs) and large dissemination for general adoption of the concept in Europe.

  19. Effect of active packaging on low-sodium restructured chicken steaks.

    PubMed

    Cestari, L A; Gaiotto, R C; Antigo, J L; Scapim, M R S; Madrona, G S; Yamashita, F; Pozza, M S S; Prado, I N

    2015-06-01

    Contributing for a healthier lifestyle, the technology of active and biodegradable packaging with antimicrobial and/or antioxidants compounds and reduced sodium intake have been increasingly applied in meat and meat products. Thus, the objective of this research was to assess the effectiveness of oregano essential oil (OEO) and potassium sorbate incorporated in packaging applied to the restructured chicken steaks with 40 % reduction in sodium chloride in frozen storage for 150 days. The composition of packaging did not influence moisture, crude protein, total lipids, ash, sodium and potassium content as well as pH evaluated on days 0 and 150. Salty taste was the only significant indication in the sensory analysis (p < 0.05). The use of 1 % and 0.5 % OEO incorporated in packaging reduced rancidity through lipid oxidation and can be regarded as an active antioxidant; the use of oregano or potassium sorbate in active films caused the development delay effect E. coli. Thus, the use of active packaging may maintain the product quality. PMID:26028718

  20. Small terminase couples viral DNA-binding to genome-packaging ATPase activity

    PubMed Central

    Roy, Ankoor; Bhardwaj, Anshul; Datta, Pinaki; Lander, Gabriel C.; Cingolani, Gino

    2012-01-01

    SUMMARY Packaging of viral genomes into empty procapsids is powered by a large DNA-packaging motor. In most viruses, this machine is composed of a large (L) and a small (S) terminase subunit complexed with a dodecamer of portal protein. Here, we describe the 1.75 Å crystal structure of the bacteriophage P22 S-terminase in a nonameric conformation. The structure presents a central channel ~23 Å in diameter, sufficiently large to accommodate hydrated B-DNA. The last 23 residues of S-terminase are essential for binding to DNA and assembly to L-terminase. Upon binding to its own DNA, S-terminase functions as a specific activator of L-terminase ATPase activity. The DNA-dependent stimulation of ATPase activity thus rationalizes the exclusive specificity of genome-packaging motors for viral DNA in the crowd of host DNA, ensuring fidelity of packaging and avoiding wasteful ATP hydrolysis. This posits a model for DNA-dependent activation of genome-packaging motors of general interest in virology. PMID:22771211

  1. Effect of active packaging on low-sodium restructured chicken steaks.

    PubMed

    Cestari, L A; Gaiotto, R C; Antigo, J L; Scapim, M R S; Madrona, G S; Yamashita, F; Pozza, M S S; Prado, I N

    2015-06-01

    Contributing for a healthier lifestyle, the technology of active and biodegradable packaging with antimicrobial and/or antioxidants compounds and reduced sodium intake have been increasingly applied in meat and meat products. Thus, the objective of this research was to assess the effectiveness of oregano essential oil (OEO) and potassium sorbate incorporated in packaging applied to the restructured chicken steaks with 40 % reduction in sodium chloride in frozen storage for 150 days. The composition of packaging did not influence moisture, crude protein, total lipids, ash, sodium and potassium content as well as pH evaluated on days 0 and 150. Salty taste was the only significant indication in the sensory analysis (p < 0.05). The use of 1 % and 0.5 % OEO incorporated in packaging reduced rancidity through lipid oxidation and can be regarded as an active antioxidant; the use of oregano or potassium sorbate in active films caused the development delay effect E. coli. Thus, the use of active packaging may maintain the product quality.

  2. Misdescription of packaged foods: a case study from the United Arab Emirates.

    PubMed

    Premanandh, J; Sabbagh, Aman; Maruthamuthu, M

    2013-01-01

    Food misdescription has become of paramount importance as consumers come into contact daily with a great variety of foods. The controversies surrounding genetically modified organism (GMO) labelling and malpractices in the food chain have forced regulatory authorities to authenticate food from production to consumption. This paper reports the results of a surveillance programme conducted in the United Arab Emirates (UAE) market to assess the status of food misdescription and authenticity. A DNA test was used to screen random samples of processed meat products bought from supermarkets in the UAE. A total of 246 samples were analysed from different geographical locations. The majority of samples showed a high standard of legal compliance, with over 95% confirmed for authenticity. However, 5% of samples were found to contain undeclared species. In conclusion, this study confirms the presence of undeclared food in the UAE market. Regular surveillance and monitoring programmes along with strict implementation of the Food and Adulteration Act may alleviate misdescription issues to a greater extent. PMID:24127869

  3. Misdescription of packaged foods: a case study from the United Arab Emirates.

    PubMed

    Premanandh, J; Sabbagh, Aman; Maruthamuthu, M

    2013-01-01

    Food misdescription has become of paramount importance as consumers come into contact daily with a great variety of foods. The controversies surrounding genetically modified organism (GMO) labelling and malpractices in the food chain have forced regulatory authorities to authenticate food from production to consumption. This paper reports the results of a surveillance programme conducted in the United Arab Emirates (UAE) market to assess the status of food misdescription and authenticity. A DNA test was used to screen random samples of processed meat products bought from supermarkets in the UAE. A total of 246 samples were analysed from different geographical locations. The majority of samples showed a high standard of legal compliance, with over 95% confirmed for authenticity. However, 5% of samples were found to contain undeclared species. In conclusion, this study confirms the presence of undeclared food in the UAE market. Regular surveillance and monitoring programmes along with strict implementation of the Food and Adulteration Act may alleviate misdescription issues to a greater extent.

  4. [Determination of the overall migration of chemicals from the plastic packaging into the aqueous models of food using the EU methods].

    PubMed

    Cwiek-Ludwicka, Kazimiera; Stelmach, Agnieszka; Mazańska, Małgorzata; Jurkiewicz, Małgorzata; Półtorak, Hanna

    2004-01-01

    Overall migration from food plastic packaging to aquatic food simulants (distilled water, 3% acetic acid) was determined according to the EU methods. Testing conditions (time and temperature) reflected normal use of tested food packaging. The overall migration studies using different food simulants (distilled water, 3% acetic acid) shows that the migration rate was very low, far below the allowed limit (10 mg/dm2). The high results of overall migration into 3% acetic acid (average 250.2 mg/dm2), markedly exceeding the allowed limit, was found in the case of multilayer film. It means that the multilayer film tested does not comply with the migration limit and it can not be used as a food packaging for the sour foodstuffs of pH below 4.5. Differences between the magnitude of overall migration into distilled water (0.5-1.1 mg/dm2) and 3% acetic acid are probably due to the presence of easy washable substances into the sour medium. From that reason the application of such food packaging materials must be limited.

  5. Food contamination by hydrocarbons from packaging materials determined by coupled LC-GC.

    PubMed

    Grob, K; Biedermann, M; Artho, A; Egli, J

    1991-09-01

    Paraffins from raw extracts of foods and packing materials were isolated by LC and directly transferred to GC, applying concurrent eluent evaporation and a loop-type interface. Paraffins from various packing materials have been characterized: sisal bags, cardboard boxes, plastic films, wax-coated paper and cardboard as well as paraffin coatings. Important food contamination was found for sisal bags, cardboard boxes, and wax-coated paper/cardboard. Contamination by paraffin coatings on cheese was surprisingly small.

  6. An analysis of sodium, total fat and saturated fat contents of packaged food products advertised in Bronx-based supermarket circulars.

    PubMed

    Samuel, L; Basch, C H; Ethan, D; Hammond, R; Chiazzese, K

    2014-08-01

    Americans' consumption of sodium, fat, and saturated fat exceed federally recommended limits for these nutrients and has been identified as a preventable leading cause of hypertension and cardiovascular disease. More than 40% of the Bronx population comprises African-Americans, who have increased risk and earlier onset of hypertension and are also genetically predisposed to salt-sensitive hypertension. This study analyzed nutrition information for packaged foods advertised in Bronx-based supermarket circulars. Federally recommended limits for sodium, saturated fat and total fat contents were used to identify foods that were high in these nutrients. The proportion of these products with respect to the total number of packaged foods was calculated. More than a third (35%) and almost a quarter (24%) of the 898 advertised packaged foods were high in saturated fat and sodium respectively. Such foods predominantly included processed meat and fish products, fast foods, meals, entrees and side dishes. Dairy and egg products were the greatest contributors of high saturated fat. Pork and beef products, fast foods, meals, entrees and side dishes had the highest median values for sodium, total fat and saturated fat content. The high proportion of packaged foods that are high in sodium and/or saturated fat promoted through supermarket circulars highlights the need for nutrition education among consumers as well as collaborative public health measures by the food industry, community and government agencies to reduce the amounts of sodium and saturated fat in these products and limit the promotion of foods that are high in these nutrients. PMID:24488648

  7. Design Brief--Packaging: More than Just a Box! Communications: Getting the Message across with Advertising. Technology Learning Activities.

    ERIC Educational Resources Information Center

    Technology Teacher, 1991

    1991-01-01

    Each technology learning activity in this article includes content description, objectives, required materials, challenge, and evaluation questions. Subjects are designing product packages and communication through advertising. (SK)

  8. Progress in mass spectrometry for the analysis of set-off phenomena in plastic food packaging materials.

    PubMed

    Aznar, Margarita; Alfaro, Pilar; Nerín, Cristina; Jones, Emrys; Riches, Eleanor

    2016-07-01

    In most cases, food packaging materials contain inks whose components can migrate to food by diffusion through the material as well as by set-off phenomena. In this work, different mass spectrometry approaches had been used in order to identify and confirm the presence of ink components in ethanol (95%) and Tenax(®) as food simulants. Three different sets of materials, manufactured with different printing technologies and with different structures, were analyzed. Sample analysis by ultra performance liquid chromatography mass spectrometry (UPLC-MS), using a quadrupole-time of flight (Q-TOF) as a mass analyser proved to be an excellent tool for identification purposes while ion mobility mass spectrometry (IM-MS) shown to be very useful for the confirmation of the candidates proposed. The results showed the presence of different non-volatile ink components in migration such as colorants (Solvent Red 49), plasticizers (dimethyl sebacate, tributyl o-acetyl citrate) or surfactants (SchercodineM, triethylene glycol caprilate). An oxidation product of an ink additive (triphenyl phosphine oxide) was also detected. In addition, a surface analysis technique, desorption electrospray mass spectrometry (DESI-MS), was used for analyzing the distribution of some ink components (tributyl o-acetyl citrate Schercodine L, phthalates) in the material. The detection of some of these compounds in the back-printed side confirmed the transference of this compound from the non-food to the food contact side. The results also showed that concentration of ink migrants decreased when an aluminum or polypropylene layer covered the ink. When aluminum was used, concentration of most of ink migrants decreased, and for 5 out of the 9 even disappeared. PMID:27215462

  9. Misunderstanding of Front-Of-Package Nutrition Information on US Food Products

    PubMed Central

    Miller, Lisa M. Soederberg; Cassady, Diana L.; Beckett, Laurel A.; Applegate, Elizabeth A.; Wilson, Machelle D.; Gibson, Tanja N.; Ellwood, Kathleen

    2015-01-01

    Front-of-package nutrition symbols (FOPs) are presumably readily noticeable and require minimal prior nutrition knowledge to use. Although there is evidence to support this notion, few studies have focused on Facts Up Front type symbols which are used in the US. Participants with varying levels of prior knowledge were asked to view two products and decide which was more healthful. FOPs on packages were manipulated so that one product was more healthful, allowing us to assess accuracy. Attention to nutrition information was assessed via eye tracking to determine what if any FOP information was used to make their decisions. Results showed that accuracy was below chance on half of the comparisons despite consulting FOPs. Negative correlations between attention to calories, fat, and sodium and accuracy indicated that consumers over-relied on these nutrients. Although relatively little attention was allocated to fiber and sugar, associations between attention and accuracy were positive. Attention to vitamin D showed no association to accuracy, indicating confusion surrounding what constitutes a meaningful change across products. Greater nutrition knowledge was associated with greater accuracy, even when less attention was paid. Individuals, particularly those with less knowledge, are misled by calorie, sodium, and fat information on FOPs. PMID:25922942

  10. The 18-Month Impact of Special Supplemental Nutrition Program for Women, Infants, and Children Food Package Revisions on Diets of Recipient Families

    PubMed Central

    Kong, Angela; Odoms-Young, Angela M.; Schiffer, Linda A.; Kim, Yoonsang; Berbaum, Michael L.; Porter, Summer J.; Blumstein, Lara B.; Bess, Stephanie L.; Fitzgibbon, Marian L.

    2014-01-01

    Background Beginning in 2009, the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) revised its food packages and provided more whole grains, fruits, and vegetables, and fewer foods with high saturated fat content. However, knowledge of the impact of this policy shift on the diets of WIC participants remains limited. Purpose To examine the longer-term impact of the 2009 WIC food package change on nutrient and food group intake and overall diet quality among African American and Hispanic WIC child participants and their mothers/caregivers. Methods In this natural experiment, 24-hour dietary recalls were collected in the summer of 2009, immediately before WIC food package revisions occurred in Chicago, Illinois, and at 18 months following the food package change (winter/spring 2011). Generalized estimating equation models were used to compare dietary intake at these two time points. Data were analyzed in July 2013. Results Eighteen months following the WIC food package revisions, significant decreases in total fat (p=0.002) and saturated fat (p=0.0004) and increases in dietary fiber (p=0.03), and overall diet quality (p=0.02) were observed among Hispanic children only. No significant changes in nutrient intake or diet quality were observed for any other group. The prevalence of reduced-fat milk intake significantly increased for African American and Hispanic children, whereas the prevalence of whole milk intake significantly decreased for all groups. Conclusions Positive dietary changes were observed at 18-months post-policy implementation, with the effects most pronounced among Hispanic children. PMID:24842730

  11. Comparative Packaging Study

    NASA Technical Reports Server (NTRS)

    Perchonok, Michele; Antonini, David

    2008-01-01

    This viewgraph presentation describes a comparative packaging study for use on long duration space missions. The topics include: 1) Purpose; 2) Deliverables; 3) Food Sample Selection; 4) Experimental Design Matrix; 5) Permeation Rate Comparison; and 6) Packaging Material Information.

  12. Quality and safety aspects of reusable plastic food packaging materials: a European study to underpin future legislation.

    PubMed

    Jetten, J; de Kruijf, N; Castle, L

    1999-01-01

    The objective of this study was to develop a comprehensive package of quality assurance criteria for use by industry and regulatory authorities for ensuring the quality and safety-in-use (sensory, microbiological and chemical) of reused plastics for food packaging. The study included thermal degradation effects, flavour carry-over caused by flavour and off-flavour substances, the influence of washing processes on the materials, and the efficiency of washing processes in removing off-flavour substances and surrogate substances representing misuse chemicals as might be put in bottles by consumers. The microbial safety of the refillable plastic articles in relation to commercial washing processes and the industrial procedures applied has also been investigated. Lastly, the suitability of laboratory procedures using strips of bottle material for predicting the sorption and washing properties of refillable plastic bottles has been studied. In general it is concluded that reuse of the articles does not significantly influence any of the properties investigated. Neither the chemical, physical nor surface properties seem to be significantly influenced by repeated washing. It can be concluded, however, that it is very likely that most of the articles investigated will cause flavour carry-over to a new filling if they are contaminated with strongly flavoured products. Finally it can be concluded that the procedures evaluated can serve as a basis for future legislation on refillable articles, but for several procedures (like quick predictive testing with strips) more investigation is required to create a more solid basis.

  13. Quality and safety aspects of reusable plastic food packaging materials: a European study to underpin future legislation.

    PubMed

    Jetten, J; de Kruijf, N; Castle, L

    1999-01-01

    The objective of this study was to develop a comprehensive package of quality assurance criteria for use by industry and regulatory authorities for ensuring the quality and safety-in-use (sensory, microbiological and chemical) of reused plastics for food packaging. The study included thermal degradation effects, flavour carry-over caused by flavour and off-flavour substances, the influence of washing processes on the materials, and the efficiency of washing processes in removing off-flavour substances and surrogate substances representing misuse chemicals as might be put in bottles by consumers. The microbial safety of the refillable plastic articles in relation to commercial washing processes and the industrial procedures applied has also been investigated. Lastly, the suitability of laboratory procedures using strips of bottle material for predicting the sorption and washing properties of refillable plastic bottles has been studied. In general it is concluded that reuse of the articles does not significantly influence any of the properties investigated. Neither the chemical, physical nor surface properties seem to be significantly influenced by repeated washing. It can be concluded, however, that it is very likely that most of the articles investigated will cause flavour carry-over to a new filling if they are contaminated with strongly flavoured products. Finally it can be concluded that the procedures evaluated can serve as a basis for future legislation on refillable articles, but for several procedures (like quick predictive testing with strips) more investigation is required to create a more solid basis. PMID:11565572

  14. 76 FR 81363 - Temperature-Indicating Devices; Thermally Processed Low-Acid Foods Packaged in Hermetically...

    Federal Register 2010, 2011, 2012, 2013, 2014

    2011-12-28

    ... (76 FR 11892). The final rule amended FDA's regulations for thermally processed low-acid foods..., 5100 Paint Branch Pkwy., College Park, MD 20740, (240) 205-1165. SUPPLEMENTARY INFORMATION: In FR Doc... addition to mercury-in-glass thermometers, during processing. The final rule was published with one...

  15. 21 CFR 179.45 - Packaging materials for use during the irradiation of prepackaged foods.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... beam, or X-radiation in the radiation treatment of prepackaged foods: (1) Nitrocellulose-coated or vinylidene chloride copolymer-coated cellophane complying with § 177.1200 of this chapter. (2) Glassine paper complying with § 176.170 of this chapter. (3) Wax-coated paperboard complying with § 176.170 of this...

  16. 21 CFR 179.45 - Packaging materials for use during the irradiation of prepackaged foods.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ...-radiation in the radiation treatment of prepackaged foods: (1) Nitrocellulose-coated or vinylidene chloride copolymer-coated cellophane complying with § 177.1200 of this chapter. (2) Glassine paper complying with § 176.170 of this chapter. (3) Wax-coated paperboard complying with § 176.170 of this chapter....

  17. Learning Activity Package, Biology, LAPs 20, 30, 31, 32, and 33.

    ERIC Educational Resources Information Center

    Rhoden, Bruce

    Included is a set of five teacher-prepared Learning Activity Packages (LAPs) for individualized instruction in topics in biology. The units cover the topics of genetic continuity, methods of investigation, cell biology, genetics, and animal physiology. Each unit contains a rationale for the material; a list of behavioral objectives for the unit; a…

  18. Learning Activity Package, Algebra 93-94, LAPs 12-22.

    ERIC Educational Resources Information Center

    Evans, Diane

    A set of 11 teacher-prepared Learning Activity Packages (LAPs) in beginning algebra, these units cover sets, properties of operations, operations over real numbers, open expressions, solution sets of equations and inequalities, equations and inequalities with two variables, solution sets of equations with two variables, exponents, factoring and…

  19. Learning Activity Package, Physical Science. LAP Numbers 5, 6, and 7.

    ERIC Educational Resources Information Center

    Williams, G. J.

    These three units of the Learning Activity Packages (LAPs) for individualized instruction in physical science cover the physical and chemical properties of water, dehydration of crystals, solutions, acidity, strong and weak bases, neutral properties of salts, amorphous forms of carbon, hydrocarbons, and petroleum products. Each unit contains a…

  20. Learning Activity Package, Physical Science. LAP Numbers 8, 9, 10, and 11.

    ERIC Educational Resources Information Center

    Williams, G. J.

    These four units of the Learning Activity Packages (LAPs) for individualized instruction in physical science cover nuclear reactions, alpha and beta particles, atomic radiation, medical use of nuclear energy, fission, fusion, simple machines, Newton's laws of motion, electricity, currents, electromagnetism, Oersted's experiment, sound, light,…

  1. Learning Activity Package, Chemistry I. LAP Numbers 22, 23, 24, 25, 26, 27, and 28.

    ERIC Educational Resources Information Center

    Jones, Naomi

    As a set of seven Learning Activity Packages (LAPs) for individualized instruction in chemistry, the units cover the unit system, matter, energy, atomic structures, chemical formulas, physical states of matter, solutions and suspensions, ionization, acids, bases, and salts. Each unit contains a rationale for the material; a list of behavioral…

  2. Mountain-Plains Master Course List. Curriculum Areas: Job Titles: Learning Activity Packages: Courses: Units.

    ERIC Educational Resources Information Center

    Mountain-Plains Education and Economic Development Program, Inc., Glasgow AFB, MT.

    The document contains a master listing of all Mountain-Plains curriculum, compiled by job title, course, unit and LAP (Learning Activity Package), and arranged in numerical order by curriculum area. Preceding each curriculum area is a page of explanatory notes describing the curriculum area and including relevant job descriptions. Where a job…

  3. Individualized Instruction in Science, Time-Space-Matter, Learning Activity Packages.

    ERIC Educational Resources Information Center

    Kuczma, R. M.

    Learning Activity Packages (LAP) relating to time, space, and matter are presented for use in sampling a new type of learning for a whole year. Besides the unit on introduction to individualized learning, 11 major topics are incorporated into three other units: (1) observation of the physical world, (2) space and exploration for environmental…

  4. Tractor Mechanics. Maintaining and Servicing the Power Train, Learning Activity Packages 49-53; Maintaining and Servicing the Clutch, Learning Activity Packages 54-59; Maintaining and Servicing the Transmission and Differential, Learning Activity Packages 60-68; Maintaining and Servicing the Final Drive, Learning Activity Packages 69-77.

    ERIC Educational Resources Information Center

    Clemson Univ., SC. Vocational Education Media Center.

    This series of learning activity packages focuses on four areas of tractor mechanics: (1) maintaining and servicing the power train, (2) maintaining and servicing the clutch, (3) maintaining and servicing the transmission and differential, and (4) maintaining and servicing the final drive. Each of the twenty-nine illustrated learning activity…

  5. Learning Activity Package, Physical Science. LAP Numbers 1, 2, 3, and 4.

    ERIC Educational Resources Information Center

    Williams, G. J.

    These four units of the Learning Activity Packages (LAPs) for individualized instruction in physical science cover measuring techniques, operations of instruments, metric system heat, matter, energy, elements, atomic numbers, isotopes, molecules, mixtures, compounds, physical and chemical properties, liquids, solids, and gases. Each unit contains…

  6. Promising applications of cyclodextrins in food: Improvement of essential oils retention, controlled release and antiradical activity.

    PubMed

    Kfoury, Miriana; Auezova, Lizette; Greige-Gerges, Hélène; Fourmentin, Sophie

    2015-10-20

    Essential oils (EOs) are gaining great interest as alternatives for harmful synthetic food preservatives. Due to their volatile nature, they could be applied in food packaging to improve food quality and extend shelf-life. To provide long-term effects of EOs by increasing their retention and ensuring controlled release of their components, they could be encapsulated in cyclodextrins (CDs). Herein, the ability of six CDs to retain nine EOs and to bind their individual components was investigated. Retention capacities and binding abilities of CDs were assessed by static headspace-gas chromatography (SH-GC) using a new validated "rapid method". The ability of CDs to generate controlled release systems was examined by multiple headspace extraction (MHE). Finally, radical scavenging activity of free and encapsulated EOs was evaluated. The highest retention capacity toward the studied EOs was obtained for β-CD and its derivatives (69-78%). Also, β-CD and its derivatives showed, with one exception, the highest Kf values for all the studied guests. In addition, encapsulation in CDs reduced the releasing rate of EO components (from 1.43 to 2.43-fold for β-CD/Satureja montana EO used as a model). Furthermore, the inclusion complexes showed higher ABTS(+) scavenging capacity than the free EOs. Results confirmed the usefulness of CDs as encapsulant for EOs and should encourage their application in food and as part of active packaging systems. PMID:26256184

  7. Promising applications of cyclodextrins in food: Improvement of essential oils retention, controlled release and antiradical activity.

    PubMed

    Kfoury, Miriana; Auezova, Lizette; Greige-Gerges, Hélène; Fourmentin, Sophie

    2015-10-20

    Essential oils (EOs) are gaining great interest as alternatives for harmful synthetic food preservatives. Due to their volatile nature, they could be applied in food packaging to improve food quality and extend shelf-life. To provide long-term effects of EOs by increasing their retention and ensuring controlled release of their components, they could be encapsulated in cyclodextrins (CDs). Herein, the ability of six CDs to retain nine EOs and to bind their individual components was investigated. Retention capacities and binding abilities of CDs were assessed by static headspace-gas chromatography (SH-GC) using a new validated "rapid method". The ability of CDs to generate controlled release systems was examined by multiple headspace extraction (MHE). Finally, radical scavenging activity of free and encapsulated EOs was evaluated. The highest retention capacity toward the studied EOs was obtained for β-CD and its derivatives (69-78%). Also, β-CD and its derivatives showed, with one exception, the highest Kf values for all the studied guests. In addition, encapsulation in CDs reduced the releasing rate of EO components (from 1.43 to 2.43-fold for β-CD/Satureja montana EO used as a model). Furthermore, the inclusion complexes showed higher ABTS(+) scavenging capacity than the free EOs. Results confirmed the usefulness of CDs as encapsulant for EOs and should encourage their application in food and as part of active packaging systems.

  8. Active management of food allergy: an emerging concept.

    PubMed

    Anagnostou, Katherine; Stiefel, Gary; Brough, Helen; du Toit, George; Lack, Gideon; Fox, Adam T

    2015-04-01

    IgE-mediated food allergies are common and currently there is no cure. Traditionally, management has relied upon patient education, food avoidance and the provision of an emergency medication plan. Despite this, food allergy can significantly impact on quality of life. Therefore, in recent years, evolving research has explored alternative management strategies. A more active approach to management is being adopted, which includes early introduction of potentially allergenic foods, anticipatory testing, active monitoring, desensitisation to food allergens and active risk management. This review will discuss these areas in turn.

  9. Tests of potential functional barriers for laminated multilayer food packages. Part II: Medium molecular weight permeants.

    PubMed

    Simal-Gándara, J; Sarria-Vidal, M; Rijk, R

    2000-09-01

    Experiments were performed to characterize the kinetics of the permeation of different medium molecular weight model permeants: bisphenol A, warfarin and anthracene, from liquid paraffin, through a surrogate potential functional barrier (25 microns-thick orientated polypropylene--OPP) into the food simulants olive oil and 3% (w/v) acetic acid. The characterization of permeation kinetics generally observed the permeation models previously reported to explain the experimental permeation results obtained for a low molecular weight group of model permeants. In general, the model permeants exhibited behaviour consistent with their relative molecular weights with respect to (a) the time taken to attain steady-state permeation into the food simulant in which they were more soluble, (b) their subsequent steady-state permeation rates, and (c) their partition between liquid paraffin and the OPP membrane. PMID:11091796

  10. Food nanotechnology – an overview

    PubMed Central

    Sekhon, Bhupinder S

    2010-01-01

    Food nanotechnology is an area of emerging interest and opens up a whole universe of new possibilities for the food industry. The basic categories of nanotechnology applications and functionalities currently in the development of food packaging include: the improvement of plastic materials barriers, the incorporation of active components that can deliver functional attributes beyond those of conventional active packaging, and the sensing and signaling of relevant information. Nano food packaging materials may extend food life, improve food safety, alert consumers that food is contaminated or spoiled, repair tears in packaging, and even release preservatives to extend the life of the food in the package. Nanotechnology applications in the food industry can be utilized to detect bacteria in packaging, or produce stronger flavors and color quality, and safety by increasing the barrier properties. Nanotechnology holds great promise to provide benefits not just within food products but also around food products. In fact, nanotechnology introduces new chances for innovation in the food industry at immense speed, but uncertainty and health concerns are also emerging. EU/WE/global legislation for the regulation of nanotechnology in food are meager. Moreover, current legislation appears unsuitable to nanotechnology specificity. PMID:24198465

  11. Pre-Service Teacher Opinions about Eco-Friendly Person Activity Package Developed to Raise Environmental Awareness

    ERIC Educational Resources Information Center

    Candan, Sevcan; Erten, Sinan

    2015-01-01

    In this study, the effectiveness of Eco-Friendly Person Activity Package developed in order to raise environmental awareness in pre-service teachers and enable them to be an example of an eco-friendly teacher for their future students, and the responses about Eco-Friendly Person Activity Package were investigated. The study was conducted on 75…

  12. Antioxidant activities of distiller dried grains with solubles as protein films containing tea extracts and their application in the packaging of pork meat.

    PubMed

    Yang, Hyun-Ju; Lee, Ji-Hyeon; Won, Misun; Song, Kyung Bin

    2016-04-01

    Distiller dried grains with solubles (DDGS) as protein (DP) films were prepared. Additionally, to prepare anti-oxidant films, green tea extract (GTE), oolong tea extract (OTE), and black tea extract (BTE) were incorporated into the DP films. Consequently, the incorporation of the tea extracts did not alter the physical properties of the films much, whereas the antioxidant activities, such as ABTS and DPPH radical scavenging activities were observed. To apply the DP films containing tea extracts to food packaging, pork meat was wrapped with the films and stored at 4 °C for 10 d. During storage, the pork meat wrapped with the DP films containing GTE, OTE, and BTE had less lipid oxidation than did the control. Among the tea extracts, the DP film containing GTE had the greatest antioxidant activity. These results indicate that the DP films containing green tea extracts can be utilized as an anti-oxidative packaging material for pork meat.

  13. Antioxidant activities of distiller dried grains with solubles as protein films containing tea extracts and their application in the packaging of pork meat.

    PubMed

    Yang, Hyun-Ju; Lee, Ji-Hyeon; Won, Misun; Song, Kyung Bin

    2016-04-01

    Distiller dried grains with solubles (DDGS) as protein (DP) films were prepared. Additionally, to prepare anti-oxidant films, green tea extract (GTE), oolong tea extract (OTE), and black tea extract (BTE) were incorporated into the DP films. Consequently, the incorporation of the tea extracts did not alter the physical properties of the films much, whereas the antioxidant activities, such as ABTS and DPPH radical scavenging activities were observed. To apply the DP films containing tea extracts to food packaging, pork meat was wrapped with the films and stored at 4 °C for 10 d. During storage, the pork meat wrapped with the DP films containing GTE, OTE, and BTE had less lipid oxidation than did the control. Among the tea extracts, the DP film containing GTE had the greatest antioxidant activity. These results indicate that the DP films containing green tea extracts can be utilized as an anti-oxidative packaging material for pork meat. PMID:26593480

  14. Development of Natural Insect-Repellent Loaded Halloysite Nanotubes and their Application to Food Packaging to Prevent Plodia interpunctella Infestation.

    PubMed

    Kim, Jungheon; Park, No-Hyung; Na, Ja Hyun; Han, Jaejoon

    2016-08-01

    The aims of this study were to develop insect-proof halloysite nanotubes (HNTs) and apply the HNTs to a low-density polyethylene (LDPE) film that will prevent Plodia interpunctella (Hübner) (Lepidoptera: Pyralidae), commonly known as Indian mealmoth, from infesting the food. Clove bud oil (CO), an insect repellent, was encapsulated into HNTs with polyethylenimine (PEI) to bring about controlled release of CO. Chemical composition and insecticidal effect of CO were examined. The Fourier transform infrared (FTIR) spectrum of encapsulated CO was confirmed. The surface charges of uncoated HNTs (HNTs/CO) and coated HNTs with PEI by the layer-by-layer (LBL) method (HNTs/CO/LBL) were determined to be -37.23 and 36.33 mV, respectively. HNTs/CO/LBL showed slow, controlled release of CO compared to HNTs/CO. After 30 d, the residual amounts of CO in HNTs/CO and HNTs/CO/LBL were estimated to be 13.43 and 28.66 mg/g, respectively. HNTs/CO/LBL showed the most sustainable repellent effect. HNTs applied to gravure printing ink solution did not affect mechanical, optical, or thermal properties of the developed film. Gravure-printed LDPE film containing HNTs/CO/LBL displayed the greatest preventive effect on insect penetration, indicating its potential for use as insect-resistant food packaging materials.

  15. The effect of packaging, branding and labeling on the experience of unhealthy food and drink: A review.

    PubMed

    Skaczkowski, Gemma; Durkin, Sarah; Kashima, Yoshihisa; Wakefield, Melanie

    2016-04-01

    Extrinsic information, such as packaging, branding and labeling, can significantly alter our experience of food and drink through a process of 'sensation transfer', in which extrinsic attributes are transferred to our sensory perception of a product. The aim of this review was to summarize the literature on sensation transfer for unhealthy food and drink and to investigate personal factors that may influence its occurrence. Seventy-eight studies in 69 articles, published between 1966 and 2014 were identified which evaluated sensation transfer. Sixty-five of the 78 studies found an effect of extrinsic information on taste and/or hedonic outcomes, providing strong evidence for sensation transfer. The majority of studies identified that specific extrinsic information influenced particular products or specific sensory outcomes. Study designs incorporating a measure of expectation allowed a tighter assessment of sensation transfer. The results of such studies confirm the hypothesis that these effects occur when extrinsic information elicits an expectation of product taste, which then forms a framework to guide sensory perception. These studies also support the hypothesis that where sensation transfer does not occur, this is likely due to a mismatch between the expectations elicited by the extrinsic information and the sensory characteristics being measured, or the failure of the extrinsic information to elicit an expectation of taste for that product.

  16. Development of Natural Insect-Repellent Loaded Halloysite Nanotubes and their Application to Food Packaging to Prevent Plodia interpunctella Infestation.

    PubMed

    Kim, Jungheon; Park, No-Hyung; Na, Ja Hyun; Han, Jaejoon

    2016-08-01

    The aims of this study were to develop insect-proof halloysite nanotubes (HNTs) and apply the HNTs to a low-density polyethylene (LDPE) film that will prevent Plodia interpunctella (Hübner) (Lepidoptera: Pyralidae), commonly known as Indian mealmoth, from infesting the food. Clove bud oil (CO), an insect repellent, was encapsulated into HNTs with polyethylenimine (PEI) to bring about controlled release of CO. Chemical composition and insecticidal effect of CO were examined. The Fourier transform infrared (FTIR) spectrum of encapsulated CO was confirmed. The surface charges of uncoated HNTs (HNTs/CO) and coated HNTs with PEI by the layer-by-layer (LBL) method (HNTs/CO/LBL) were determined to be -37.23 and 36.33 mV, respectively. HNTs/CO/LBL showed slow, controlled release of CO compared to HNTs/CO. After 30 d, the residual amounts of CO in HNTs/CO and HNTs/CO/LBL were estimated to be 13.43 and 28.66 mg/g, respectively. HNTs/CO/LBL showed the most sustainable repellent effect. HNTs applied to gravure printing ink solution did not affect mechanical, optical, or thermal properties of the developed film. Gravure-printed LDPE film containing HNTs/CO/LBL displayed the greatest preventive effect on insect penetration, indicating its potential for use as insect-resistant food packaging materials. PMID:27332965

  17. Effects of Modified Atmosphere Packaging, Food Life Extenders and Temperature on the Shelf Life of Ready-Made Dishes.

    PubMed

    Sato, Jun; Maenishi, Takuya; Saito, Yuki; Masuda, Toshiro; Kadotani, Naoki; Kozakai, Hiroshi; Ito, Masanori

    2016-01-01

    The combined effect of several microbial control factors including gas barrier of containers, modified atmosphere packaging, food life extenders and storage temperature was discussed in order to determine the possibility for improving the shelf life for hamburger steak and deepfried chicken, representative ready-made dishes sold at convenience stores in Japan. Multiple measures including cold storage were effective in improving the shelf life of ready-made dishes. It was also suggested that storage tests for ready-made dishes should be conducted at 10℃, a practical temperature, to confirm the storable period, as well as at 15℃, an adequate abuse temperature, to confirm the effects of various microbial control factors. In the present study, the test group 4 (nitrogen + barrier containers + pH modifier) performed most favorably at both temperatures, indicating the efficacy of multiple means including "cold storage" in improving the shelf life (extending the consume-by date) of ready-made dishes. All strains isolated from the tested hamburger steak and deep-fried chicken were common food contaminant bacterial species. PMID:27009505

  18. Effects of Modified Atmosphere Packaging, Food Life Extenders and Temperature on the Shelf Life of Ready-Made Dishes.

    PubMed

    Sato, Jun; Maenishi, Takuya; Saito, Yuki; Masuda, Toshiro; Kadotani, Naoki; Kozakai, Hiroshi; Ito, Masanori

    2016-01-01

    The combined effect of several microbial control factors including gas barrier of containers, modified atmosphere packaging, food life extenders and storage temperature was discussed in order to determine the possibility for improving the shelf life for hamburger steak and deepfried chicken, representative ready-made dishes sold at convenience stores in Japan. Multiple measures including cold storage were effective in improving the shelf life of ready-made dishes. It was also suggested that storage tests for ready-made dishes should be conducted at 10℃, a practical temperature, to confirm the storable period, as well as at 15℃, an adequate abuse temperature, to confirm the effects of various microbial control factors. In the present study, the test group 4 (nitrogen + barrier containers + pH modifier) performed most favorably at both temperatures, indicating the efficacy of multiple means including "cold storage" in improving the shelf life (extending the consume-by date) of ready-made dishes. All strains isolated from the tested hamburger steak and deep-fried chicken were common food contaminant bacterial species.

  19. The effect of packaging, branding and labeling on the experience of unhealthy food and drink: A review.

    PubMed

    Skaczkowski, Gemma; Durkin, Sarah; Kashima, Yoshihisa; Wakefield, Melanie

    2016-04-01

    Extrinsic information, such as packaging, branding and labeling, can significantly alter our experience of food and drink through a process of 'sensation transfer', in which extrinsic attributes are transferred to our sensory perception of a product. The aim of this review was to summarize the literature on sensation transfer for unhealthy food and drink and to investigate personal factors that may influence its occurrence. Seventy-eight studies in 69 articles, published between 1966 and 2014 were identified which evaluated sensation transfer. Sixty-five of the 78 studies found an effect of extrinsic information on taste and/or hedonic outcomes, providing strong evidence for sensation transfer. The majority of studies identified that specific extrinsic information influenced particular products or specific sensory outcomes. Study designs incorporating a measure of expectation allowed a tighter assessment of sensation transfer. The results of such studies confirm the hypothesis that these effects occur when extrinsic information elicits an expectation of product taste, which then forms a framework to guide sensory perception. These studies also support the hypothesis that where sensation transfer does not occur, this is likely due to a mismatch between the expectations elicited by the extrinsic information and the sensory characteristics being measured, or the failure of the extrinsic information to elicit an expectation of taste for that product. PMID:26785316

  20. 7 CFR 205.304 - Packaged products labeled “made with organic (specified ingredients or food group(s)).”

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 7 Agriculture 3 2011-01-01 2011-01-01 false Packaged products labeled âmade with organic (specified ingredients or food group(s)).â 205.304 Section 205.304 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards, Inspections, Marketing Practices), DEPARTMENT OF AGRICULTURE (CONTINUED)...

  1. 7 CFR 205.304 - Packaged products labeled “made with organic (specified ingredients or food group(s)).”

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 7 Agriculture 3 2012-01-01 2012-01-01 false Packaged products labeled âmade with organic (specified ingredients or food group(s)).â 205.304 Section 205.304 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards, Inspections, Marketing Practices), DEPARTMENT OF AGRICULTURE (CONTINUED)...

  2. 7 CFR 205.304 - Packaged products labeled “made with organic (specified ingredients or food group(s)).”

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 7 Agriculture 3 2013-01-01 2013-01-01 false Packaged products labeled âmade with organic (specified ingredients or food group(s)).â 205.304 Section 205.304 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards, Inspections, Marketing Practices), DEPARTMENT OF AGRICULTURE (CONTINUED)...

  3. 7 CFR 205.304 - Packaged products labeled “made with organic (specified ingredients or food group(s)).”

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 7 Agriculture 3 2014-01-01 2014-01-01 false Packaged products labeled âmade with organic (specified ingredients or food group(s)).â 205.304 Section 205.304 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards, Inspections, Marketing Practices), DEPARTMENT OF AGRICULTURE (CONTINUED)...

  4. Antimicrobial activity of plant essential oils against bacterial and fungal species involved in food poisoning and/or food decay.

    PubMed

    Lixandru, Brînduşa-Elena; Drăcea, Nicoleta Olguţa; Dragomirescu, Cristiana Cerasella; Drăgulescu, Elena Carmina; Coldea, Ileana Luminiţa; Anton, Liliana; Dobre, Elena; Rovinaru, Camelia; Codiţă, Irina

    2010-01-01

    The currative properties of aromatic and medicinal plants have been recognized since ancient times and, more recently, the antimicrobial activity of plant essential oils has been used in several applications, including food preservation. The purpose of this study was to create directly comparable, quantitative data on the antimicrobial activity of some plant essential oils prepared in the National Institute of Research-Development for Chemistry and Petrochemistry, Bucharest to be used for the further development of food packaging technology, based on their antibacterial and antifungal activity. The essential oils extracted from thyme (Thymus vulgaris L.), basil (Ocimum basilicum L.), coriander (Coriandrum sativum L.), rosemary (Rosmarinus officinalis L.), sage (Salvia officinalis L.), fennel (Foeniculum vulgare L.), spearmint (Mentha spicata L.) and carraway (Carum carvi L.) were investigated for their antimicrobial activity against eleven different bacterial and three fungal strains belonging to species reported to be involved in food poisoning and/or food decay: S. aureus ATCC 25923, S. aureus ATCC 6538, S. aureus ATCC 25913, E. coli ATCC 25922, E. coli ATCC 35218, Salmonella enterica serovar Enteritidis Cantacuzino Institute Culture Collection (CICC) 10878, Listeria monocytogenes ATCC 19112, Bacillus cereus CIP 5127, Bacillus cereus ATCC 11778, Candida albicans ATCC 10231, Aspergillus niger ATCC 16404, Penicillium spp. CICC 251 and two E. coli and Salmonella enterica serovar Enteritidis clinical isolates. The majority of the tested essential oils exibited considerable inhibitory capacity against all the organisms tested, as supported by growth inhibition zone diameters, MICs and MBC's. Thyme, coriander and basil oils proved the best antibacterial activity, while thyme and spearmint oils better inhibited the fungal species. PMID:21462837

  5. New approach to study the mechanism of antimicrobial protection of an active packaging.

    PubMed

    Gutiérrez, Laura; Batlle, Ramón; Sánchez, Cristina; Nerín, Cristina

    2010-09-01

    This article reports on the antimicrobial efficiency of a new active packaging concept based on the use of two essential oils (cinnamon and oregano) and their chemical descriptors (cinnamaldehyde, thymol, and carvacrol) against the Gram-positive bacterium Listeria monocytogenes, the Gram-negative bacterium Salmonella choleraesuis, the yeast Candida albicans, and the mold Aspergillus flavus. Complete inhibition of these microorganisms with either bactericidal or bacteriostatic effect has been demonstrated. It has been proven that the inhibition provided by these solutions is related not to the total amount of the active chemical released but to the amount of active compounds that reach the agar surface at a critical time. This critical time is notably related with the duration of the lag phase, as demonstrated for the bacteria, and shows that kinetic behavior has a critical role in the antimicrobial properties of the active packaging. Two different active films, polypropylene and the complex polyethylene-ethylenvynil alcohol, have been studied and a higher efficiency was found for polypropylene, mainly because of the mentioned kinetic reasons. These results can be used to understand the mechanism of action of the chemicals and provide valuable data for the development of the active packaging concept. PMID:20575672

  6. Migration studies from paper and board food packaging materials. 1. Compositional analysis.

    PubMed

    Castle, L; Offen, C P; Baxter, M J; Gilbert, J

    1997-01-01

    A survey of 32 paper and board materials intended for food contact has been undertaken. Sample composition was analysed to identify chemicals with a potential to migrate to foods. Representative materials covering a range of uses such as aqueous and fatty foods, and use at ambient and elevated temperatures, were obtained from industry. The samples were examined in their unfinished state, even where the final form would have included lamination to plastics, printing, or other treatments. A comprehensive and systematic analytical approach was applied which included determination of volatiles by headspace GC-MS, extraction using water, ethanol and chloroform with subsequent analysis by GC-MS and HPLC, and multi-element screening by ICP-MS. The solvent extracts were also weighed to determine the total amount of material available for migration. A large number of volatile substances were identified with alkyl and aryl aldehydes predominating in the majority of samples. Substances identified in solvent extracts included 2,6-di-tert-butyl-4-hydroxytoluene (BHT), di-tert-butylphenol, benzophenone, 4,4'-bis(dimethyl amino) benzophenone (Michler's ketone), triphenyl methane, bicyclohexylphenylphenanthrene carboxylic acid (and its methyl ester) and abietic acid. Levels of these substances were however generally below 1 mg/kg paper. Of the inorganic elements, arsenic and mercury were not detected above the limits of determination of 1.8 and 0.4 mg/kg respectively in any of the 10 samples examined. Cadmium was detected in teabag tissue and in unbleached Kraft paper at 0.3 mg/kg. Chromium was present in seven samples at 1.1-7.8 mg/kg, whilst lead was present in nine of the 10 samples at levels ranging from 0.3 to 5.9 mg/kg.

  7. Impact of Nisin-Activated Packaging on Microbiota of Beef Burgers during Storage.

    PubMed

    Ferrocino, Ilario; Greppi, Anna; La Storia, Antonietta; Rantsiou, Kalliopi; Ercolini, Danilo; Cocolin, Luca

    2015-11-06

    Beef burgers were stored at 4°C in a vacuum in nisin-activated antimicrobial packaging. Microbial ecology analyses were performed on samples collected between days 0 and 21 of storage to discover the population diversity. Two batches were analyzed using RNA-based denaturing gradient gel electrophoresis (DGGE) and pyrosequencing. The active packaging retarded the growth of the total viable bacteria and lactic acid bacteria. Culture-independent analysis by pyrosequencing of RNA extracted directly from meat showed that Photobacterium phosphoreum, Lactococcus piscium, Lactobacillus sakei, and Leuconostoc carnosum were the major operational taxonomic units (OTUs) shared between control and treated samples. Beta diversity analysis of the 16S rRNA sequence data and RNA-DGGE showed a clear separation between two batches based on the microbiota. Control samples from batch B showed a significant high abundance of some taxa sensitive to nisin, such as Kocuria rhizophila, Staphylococcus xylosus, Leuconostoc carnosum, and Carnobacterium divergens, compared to control samples from batch A. However, only from batch B was it possible to find a significant difference between controls and treated samples during storage due to the active packaging. Predicted metagenomes confirmed differences between the two batches and indicated that the use of nisin-based antimicrobial packaging can determine a reduction in the abundance of specific metabolic pathways related to spoilage. The present study aimed to assess the viable bacterial communities in beef burgers stored in nisin-based antimicrobial packaging, and it highlights the efficacy of this strategy to prolong beef burger shelf life.

  8. Impact of Nisin-Activated Packaging on Microbiota of Beef Burgers during Storage

    PubMed Central

    Ferrocino, Ilario; Greppi, Anna; La Storia, Antonietta; Rantsiou, Kalliopi; Ercolini, Danilo

    2015-01-01

    Beef burgers were stored at 4°C in a vacuum in nisin-activated antimicrobial packaging. Microbial ecology analyses were performed on samples collected between days 0 and 21 of storage to discover the population diversity. Two batches were analyzed using RNA-based denaturing gradient gel electrophoresis (DGGE) and pyrosequencing. The active packaging retarded the growth of the total viable bacteria and lactic acid bacteria. Culture-independent analysis by pyrosequencing of RNA extracted directly from meat showed that Photobacterium phosphoreum, Lactococcus piscium, Lactobacillus sakei, and Leuconostoc carnosum were the major operational taxonomic units (OTUs) shared between control and treated samples. Beta diversity analysis of the 16S rRNA sequence data and RNA-DGGE showed a clear separation between two batches based on the microbiota. Control samples from batch B showed a significant high abundance of some taxa sensitive to nisin, such as Kocuria rhizophila, Staphylococcus xylosus, Leuconostoc carnosum, and Carnobacterium divergens, compared to control samples from batch A. However, only from batch B was it possible to find a significant difference between controls and treated samples during storage due to the active packaging. Predicted metagenomes confirmed differences between the two batches and indicated that the use of nisin-based antimicrobial packaging can determine a reduction in the abundance of specific metabolic pathways related to spoilage. The present study aimed to assess the viable bacterial communities in beef burgers stored in nisin-based antimicrobial packaging, and it highlights the efficacy of this strategy to prolong beef burger shelf life. PMID:26546424

  9. Impact of Nisin-Activated Packaging on Microbiota of Beef Burgers during Storage.

    PubMed

    Ferrocino, Ilario; Greppi, Anna; La Storia, Antonietta; Rantsiou, Kalliopi; Ercolini, Danilo; Cocolin, Luca

    2016-01-01

    Beef burgers were stored at 4°C in a vacuum in nisin-activated antimicrobial packaging. Microbial ecology analyses were performed on samples collected between days 0 and 21 of storage to discover the population diversity. Two batches were analyzed using RNA-based denaturing gradient gel electrophoresis (DGGE) and pyrosequencing. The active packaging retarded the growth of the total viable bacteria and lactic acid bacteria. Culture-independent analysis by pyrosequencing of RNA extracted directly from meat showed that Photobacterium phosphoreum, Lactococcus piscium, Lactobacillus sakei, and Leuconostoc carnosum were the major operational taxonomic units (OTUs) shared between control and treated samples. Beta diversity analysis of the 16S rRNA sequence data and RNA-DGGE showed a clear separation between two batches based on the microbiota. Control samples from batch B showed a significant high abundance of some taxa sensitive to nisin, such as Kocuria rhizophila, Staphylococcus xylosus, Leuconostoc carnosum, and Carnobacterium divergens, compared to control samples from batch A. However, only from batch B was it possible to find a significant difference between controls and treated samples during storage due to the active packaging. Predicted metagenomes confirmed differences between the two batches and indicated that the use of nisin-based antimicrobial packaging can determine a reduction in the abundance of specific metabolic pathways related to spoilage. The present study aimed to assess the viable bacterial communities in beef burgers stored in nisin-based antimicrobial packaging, and it highlights the efficacy of this strategy to prolong beef burger shelf life. PMID:26546424

  10. Application of ozonated dry ice (ALIGAL™ Blue Ice) for packaging and transport in the food industry.

    PubMed

    Fratamico, Pina M; Juneja, Vijay; Annous, Bassam A; Rasanayagam, Vasuhi; Sundar, M; Braithwaite, David; Fisher, Steven

    2012-05-01

    Dry ice is used by meat and poultry processors for temperature reduction during processing and for temperature maintenance during transportation. ALIGAL™ Blue Ice (ABI), which combines the antimicrobial effect of ozone (O(3)) along with the high cooling capacity of dry ice, was investigated for its effect on bacterial reduction in air, in liquid, and on food and glass surfaces. Through proprietary means, O(3) was introduced to produce dry ice pellets to a concentration of 20 parts per million (ppm) by total weight. The ABI sublimation rate was similar to that of dry ice pellets under identical conditions, and ABI was able to hold the O(3) concentration throughout the normal shelf life of the product. Challenge studies were performed using different microorganisms, including E. coli, Campylobacter jejuni, Salmonella, and Listeria, that are critical to food safety. ABI showed significant (P < 0.05) microbial reduction during bioaerosol contamination (up to 5-log reduction of E. coli and Listeria), on chicken breast (approximately 1.3-log reduction of C. jejuni), on contact surfaces (approximately 3.9 log reduction of C. jejuni), and in liquid (2-log reduction of C. jejuni). Considering the stability of O(3), ease of use, and antimicrobial efficacy against foodborne pathogens, our results suggest that ABI is a better alternative, especially for meat and poultry processors, as compared to dry ice. Further, ABI can potentially serve as an additional processing hurdle to guard against pathogens during processing, transportation, distribution, and/or storage.

  11. Food Shopping: "Food for Your Brood". Health and the Consumer.

    ERIC Educational Resources Information Center

    Florida State Dept. of Education, Tallahassee. Div. of Elementary and Secondary Education.

    The purpose of this learning activity package, which is one of a series, is to acquaint secondary level students with options and money saving buying habits when shopping for food. The package includes instructions for the teacher, suggestions for activities, lists of resource materials, film guides, student activity worksheets, a student resource…

  12. Use of nanoclay platelets in food packaging materials: technical and cytotoxicity approach.

    PubMed

    Jorda-Beneyto, M; Ortuño, N; Devis, A; Aucejo, S; Puerto, M; Gutiérrez-Praena, D; Houtman, J; Pichardo, S; Maisanaba, S; Jos, A

    2014-01-01

    Two organo-modified clays for food contact applications were developed to produce hydrophobically modified montmorillonite and hence to obtain better compatibility between the biopolymer and the filler (nanoclay). These nanofillers were characterised by Fourier transform infrared (FTIR) spectroscopy, X-ray diffraction and thermogravimetric analysis (TGA) in order to study their composition, structure and thermal stability. The fillers were used to reinforce polylactic acid (PLA) bottles, which were characterised using different techniques such as mechanical and barrier properties, morphology and thermal stability. The results were compared with conventional PLA bottles. The use of the modified clay in PLA bottles was found to lead to an improvement in mechanical and barrier properties. Finally, cytotoxicity tests were carried out with the organo-modified clays using Caco-2 and HepG2 cell lines, with uptake of neutral red as a basal cytotoxicity biomarker. PMID:24328862

  13. Effect of chitosan based active packaging film on the keeping quality of chilled stored barracuda fish.

    PubMed

    Remya, S; Mohan, C O; Bindu, J; Sivaraman, G K; Venkateshwarlu, G; Ravishankar, C N

    2016-01-01

    In the present study, active antimicrobial (AM) packaging films were prepared from chitosan (CH) incorporated with ginger (Zingiber officinale) essential oil at different concentrations (0.1, 0.2 and 0.3 % v/v) and characterized. GC-MS analysis revealed zingiberene (22.54 ± 0.13), geranial (12.34 ± 0.33), β-sesquiphellandrene (8.14 ± 0.14), camphene (7.44 ± 0.54) and neral (5.45 ± 0.23) as the major components of essential oil extracted from ginger. Addition of ginger essential oil (GEO) improved the AM activity of the CH film against food borne pathogens, without significantly (p < 0.05) affecting the mechanical properties of the film. CH film with GEO was more effective against Gram-positive bacteria than Gram-negative bacteria and maximum antibacterial property against Staphylococcus aureus and Escherichia coli was shown by 0.3 % GEO added CH film. In a further experiment, steaks of barracuda (Sphyraena jello) fish were wrapped with the CH-GEO (0.3 %) film and stored at 2 °C for 20 days. Throughout the storage period, the total volatile basic nitrogen (TVB-N) value and total mesophilic count of fish steak wrapped with the CH-GEO film were significantly (p < 0.05) lesser than both the unwrapped control fish steak and aerobically packed fish steak in synthetic multilayer film of ethylene vinyl alcohol (EVOH) (nylon, EVOH and polyethylene). Sensorily, CH-GEO film wrapped sample was acceptable till the end of storage for 20 days compared to 12 days for unwrapped control and fish steak packed in EVOH film. The results indicate that the developed CH-GEO film is efficient in extending the storage life of fish.

  14. Effect of chitosan based active packaging film on the keeping quality of chilled stored barracuda fish.

    PubMed

    Remya, S; Mohan, C O; Bindu, J; Sivaraman, G K; Venkateshwarlu, G; Ravishankar, C N

    2016-01-01

    In the present study, active antimicrobial (AM) packaging films were prepared from chitosan (CH) incorporated with ginger (Zingiber officinale) essential oil at different concentrations (0.1, 0.2 and 0.3 % v/v) and characterized. GC-MS analysis revealed zingiberene (22.54 ± 0.13), geranial (12.34 ± 0.33), β-sesquiphellandrene (8.14 ± 0.14), camphene (7.44 ± 0.54) and neral (5.45 ± 0.23) as the major components of essential oil extracted from ginger. Addition of ginger essential oil (GEO) improved the AM activity of the CH film against food borne pathogens, without significantly (p < 0.05) affecting the mechanical properties of the film. CH film with GEO was more effective against Gram-positive bacteria than Gram-negative bacteria and maximum antibacterial property against Staphylococcus aureus and Escherichia coli was shown by 0.3 % GEO added CH film. In a further experiment, steaks of barracuda (Sphyraena jello) fish were wrapped with the CH-GEO (0.3 %) film and stored at 2 °C for 20 days. Throughout the storage period, the total volatile basic nitrogen (TVB-N) value and total mesophilic count of fish steak wrapped with the CH-GEO film were significantly (p < 0.05) lesser than both the unwrapped control fish steak and aerobically packed fish steak in synthetic multilayer film of ethylene vinyl alcohol (EVOH) (nylon, EVOH and polyethylene). Sensorily, CH-GEO film wrapped sample was acceptable till the end of storage for 20 days compared to 12 days for unwrapped control and fish steak packed in EVOH film. The results indicate that the developed CH-GEO film is efficient in extending the storage life of fish. PMID:26787988

  15. UPLC-Q-TOF-MS analysis of non-volatile migrants from new active packaging materials.

    PubMed

    Aznar, M; Rodriguez-Lafuente, A; Alfaro, P; Nerin, C

    2012-10-01

    Ultra-performance liquid chromatography (UPLC) coupled to mass spectrometry (MS) is a useful tool in the analysis of non-volatile compounds, and the use of a quadrupole-time-of-flight (Q-TOF) mass analyzer allows a high sensitivity and accuracy when acquiring full fragment mode, providing a high assurance of correct identification of unknown compounds. In this work, UPLC-Q-TOF-MS technology has been applied to the analysis of non-volatile migrants from new active packaging materials. The materials tested were based on polypropylene (PP), ethylene-vinyl alcohol copolymer (EVOH), and poly(ethylene terephthalate) (PET). The active packaging materials studied were one PP film containing a natural antioxidant, and two PP/EVOH films, two PET/EVOH films and one coextruded PP/EVOH/PP film containing natural antimicrobials. The chemical structure of several compounds was unequivocally identified. The analysis revealed the migration of some of the active substances used in the manufacture of active packaging, such as caffeine (0.07 ± 0.01 μg/g), carvacrol (0.31 ± 0.03 μg/g) and citral (0.20 ± 0.01 μg/g). Unintentionally added substances were also found, such as citral reaction compounds, or citral impurities present in the raw materials. PMID:22836481

  16. Development of prototypes of bioactive packaging materials based on immobilized bacteriophages for control of growth of bacterial pathogens in foods.

    PubMed

    Lone, Ayesha; Anany, Hany; Hakeem, Mohammed; Aguis, Louise; Avdjian, Anne-Claire; Bouget, Marina; Atashi, Arash; Brovko, Luba; Rochefort, Dominic; Griffiths, Mansel W

    2016-01-18

    Due to lack of adequate control methods to prevent contamination in fresh produce and growing consumer demand for natural products, the use of bacteriophages has emerged as a promising approach to enhance safety of these foods. This study sought to control Listeria monocytogenes in cantaloupes and RTE meat and Escherichia coli O104:H4 in alfalfa seeds and sprouts under different storage conditions by using specific lytic bacteriophage cocktails applied either free or immobilized. Bacteriophage cocktails were introduced into prototypes of packaging materials using different techniques: i) immobilizing on positively charged modified cellulose membranes, ii) impregnating paper with bacteriophage suspension, and iii) encapsulating in alginate beads followed by application of beads onto the paper. Phage-treated and non-treated samples were stored for various times and at temperatures of 4°C, 12°C or 25°C. In cantaloupe, when free phage cocktail was added, L. monocytogenes counts dropped below the detection limit of the plating technique (<1 log CFU/g) after 5 days of storage at both 4°C and 12°C. However, at 25°C, counts below the detection limit were observed after 3 and 6h and a 2-log CFU/g reduction in cell numbers was seen after 24h. For the immobilized Listeria phage cocktail, around 1-log CFU/g reduction in the Listeria count was observed by the end of the storage period for all tested storage temperatures. For the alfalfa seeds and sprouts, regardless of the type of phage application technique (spraying of free phage suspension, bringing in contact with bacteriophage-based materials (paper coated with encapsulated bacteriophage or impregnated with bacteriophage suspension)), the count of E. coli O104:H4 was below the detection limit (<1 log CFU/g) after 1h in seeds and about a 1-log cycle reduction in E. coli count was observed on the germinated sprouts by day 5. In ready-to-eat (RTE) meat, LISTEX™ P100, a commercial phage product, was able to

  17. Migration of odorous compounds from adhesives used in market samples of food packaging materials by chromatography olfactometry and mass spectrometry (GC-O-MS).

    PubMed

    Vera, Paula; Canellas, Elena; Nerín, Cristina

    2014-02-15

    Adhesives are commonly used in the manufacture of multilayer food packaging materials. Although they are not in direct contact with the packed food, their compounds may migrate from the adhesive through the substrates to the food. The aim of this work is to determine the migrant concentration in order to evaluate the possible human risk and also to determine if this migration could affect the organoleptic properties of packed food. For this purpose, a total of 12 market samples of multilayer materials (laminates) for packaging dry food (tomatoes, cakes, cookies, breadcrumbs, flour or salt) or fresh food (pizza and pastry) produced with 5 different adhesives were analysed by GC-O-MS. A total of 25 different compounds from adhesives were detected in these laminates. Seventy-six percentage of these compounds migrated into a dry food simulant (Tenax®). Furthermore, compounds with concentrations below the MS detection limit were detected by sniffers with a high modified frequency (MF%). Acetic acid, butyric acid and cyclohexanol with vinegar, cheese and camphor odours were the most abundant compounds. All migration data were below the specific migration limits (SML) and threshold toxicological concern (TTC) recommended values according to the Cramer classification.

  18. In vitro toxicological assessment of clays for their use in food packaging applications.

    PubMed

    Maisanaba, Sara; Puerto, María; Pichardo, Silvia; Jordá, María; Moreno, F Javier; Aucejo, Susana; Jos, Ángeles

    2013-07-01

    Montmorillonite based clays have a wide range of applications that are going to contribute to increase human exposure to these materials. One of the most promising uses of clays is the development of reinforced food contact materials that results in nanocomposites with improved barrier properties. Different organoclays have been developed introducing modifiers in the natural clay which is commercially available. However, the toxicological aspects of these materials have been scarcely studied so far. In the present study, the cytotoxic effects of a non-modified clay (Cloisite Na+) and an organoclay (Cloisite 30B) have been investigated in the hepatic cell line HepG2. Only Cloisite 30B showed cytotoxicity. In order to elucidate the toxic mechanisms underlying these effects, apoptosis, inflammation, oxidative stress and genotoxicity biomarkers were assayed. Moreover, a morphology study with light and electron microscopy was performed. Results showed genotoxic effects and glutathione decrease. The most relevant ultraestructural alterations observed were mitochondrial degeneration, dilated endomembrane systems, heterophagosomes formation, fat droplets appearance and presence of nuclear lipid inclusions. Cloisite 30B, therefore, induces toxic effects in HepG2 cells. Further research is needed to assess the risk of this clay on the human health.

  19. Control law design to meet constraints using SYNPAC-synthesis package for active controls

    NASA Technical Reports Server (NTRS)

    Adams, W. M., Jr.; Tiffany, S. H.

    1982-01-01

    Major features of SYNPAC (Synthesis Package for Active Controls) are described. SYNPAC employs constrained optimization techniques which allow explicit inclusion of design criteria (constraints) in the control law design process. Interrelationships are indicated between this constrained optimization approach, classical and linear quadratic Gaussian design techniques. Results are presented that were obtained by applying SYNPAC to the design of a combined stability augmentation/gust load alleviation control law for the DAST ARW-2.

  20. Can counter-advertising reduce pre-adolescent children's susceptibility to front-of-package promotions on unhealthy foods? Experimental research.

    PubMed

    Dixon, Helen; Scully, Maree; Kelly, Bridget; Chapman, Kathy; Wakefield, Melanie

    2014-09-01

    This study aimed to test whether counter-advertisements (i.e. messages contesting industry marketing) make pre-adolescent children less susceptible to the influence of food promotions. Since children have lower media literacy levels due to their immature cognitive abilities, specific research questions explored were: (1) whether the effectiveness of counter-ads is contingent on children having understood them; and (2) whether counter-ads may be detrimental when they are misinterpreted. A between-subjects experimental design using a web-based methodology was employed. 1351 grade 5-6 students (mean age 11 years) from schools located in metropolitan Melbourne, Australia participated. Participants were randomly shown an animated web banner advertisement (counter-ad challenging front-of-package promotion or control ad) and a pair of food packages from the same product category comprising an unhealthy product featuring a front-of-package promotion (nutrient content claim or sports celebrity endorsement) and a healthier control pack without a front-of-package promotion. Responses to the assigned advertisement, choice of product (healthy versus unhealthy) and ratings of the unhealthy product and front-of-package promotion on various nutritional and image-related attributes were recorded for each child. Sixty-six percent of children who viewed a counter-ad understood its main message. These children rated the front-of-package promotion as less believable and rated the unhealthy product bearing the front-of-package promotion as less healthy compared to the control group. However, children who misunderstood the counter-ad rated the unhealthy product bearing a front-of-package promotion as more healthy and rated the front-of-package promotion more favourably than those who correctly understood the counter-ad. Counter-advertising may have unintended consequences when misunderstood. If public health organizations or government pursue counter-advertising as a strategy to reduce