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. Food packaging history and innovations.

    PubMed

    Risch, Sara J

    2009-09-23

    Food packaging has evolved from simply a container to hold food to something today that can play an active role in food quality. Many packages are still simply containers, but they have properties that have been developed to protect the food. These include barriers to oxygen, moisture, and flavors. Active packaging, or that which plays an active role in food quality, includes some microwave packaging as well as packaging that has absorbers built in to remove oxygen from the atmosphere surrounding the product or to provide antimicrobials to the surface of the food. Packaging has allowed access to many foods year-round that otherwise could not be preserved. It is interesting to note that some packages have actually allowed the creation of new categories in the supermarket. Examples include microwave popcorn and fresh-cut produce, which owe their existence to the unique packaging that has been developed.

  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. 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…

  7. 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

  8. 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.

  9. 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.

  10. 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.

  11. Food Nanotechnology: Food Packaging Applications

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Astonishing growth in the market for nanofoods is predicted in the future, from the current market of $2.6 billion to $20.4 billion in 2010. The market for nanotechnology in food packaging alone is expected to reach $360 million in 2008. In large part the impetus for this predicted growth is the e...

  12. Food Nanotechnology - Food Packaging Applications

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Astonishing growth in the market for nanofoods is predicted in the future, from the current market of $2.6 billion to $20.4 billion in 2010. The market for nanotechnology in food packaging alone is expected to reach $360 million in 2008. In large part, the impetus for this predicted growth is the ...

  13. 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.

  14. 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.

  15. New cinnamon-based active paper packaging against Rhizopusstolonifer food spoilage.

    PubMed

    Rodríguez, A; Nerín, C; Batlle, R

    2008-08-13

    A new active paper package based on the incorporation of cinnamon essential oil to solid wax paraffin as an active coating is proposed, developed, and evaluated. The antifungal activity of the active paper is tested against Rhizopusstolonifer, and the results demonstrate that 6% (w/w) of the essential oil in the active coating formulation completely inhibits the growth of R. stolonifer, whereas 4% still has strong antimicrobial activity in in vitro conditions. Then, active paper is evaluated with actual food, sliced bread, using different storage times. After 3 days of storage, almost complete inhibition is obtained with 6% cinnamon essential oil. Qualitative analysis by solid-phase microextraction and determination of cinnamaldehyde in the sliced bread were also performed and confirmed the strong correspondence between the inhibition of the mold and the amount of cinnamaldehyde in the bread.

  16. 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

  17. Active food packaging based on molecularly imprinted polymers: study of the release kinetics of ferulic acid.

    PubMed

    Otero-Pazos, Pablo; Rodríguez-Bernaldo de Quirós, Ana; Sendón, Raquel; Benito-Peña, Elena; González-Vallejo, Victoria; Moreno-Bondi, M Cruz; Angulo, Immaculada; Paseiro-Losada, Perfecto

    2014-11-19

    A novel active packaging based on molecularly imprinted polymer (MIP) was developed for the controlled release of ferulic acid. The release kinetics of ferulic acid from the active system to food simulants (10, 20, and 50% ethanol (v/v), 3% acetic acid (w/v), and vegetable oil), substitutes (95% ethanol (v/v) and isooctane), and real food samples at different temperatures were studied. The key parameters of the diffusion process were calculated by using a mathematical modeling based on Fick's second law. The ferulic acid release was affected by the temperature as well as the percentage of ethanol of the simulant. The fastest release occurred in 95% ethanol (v/v) at 20 °C. The diffusion coefficients (D) obtained ranged between 1.8 × 10(-11) and 4.2 × 10(-9) cm(2)/s. A very good correlation between experimental and estimated data was obtained, and consequently the model could be used to predict the release of ferulic acid into food simulants and real food samples.

  18. Packaging food for radiation processing

    NASA Astrophysics Data System (ADS)

    Komolprasert, Vanee

    2016-12-01

    Irradiation can play an important role in reducing pathogens that cause food borne illness. Food processors and food safety experts prefer that food be irradiated after packaging to prevent post-irradiation contamination. Food irradiation has been studied for the last century. However, the implementation of irradiation on prepackaged food still faces challenges on how to assess the suitability and safety of these packaging materials used during irradiation. Irradiation is known to induce chemical changes to the food packaging materials resulting in the formation of breakdown products, so called radiolysis products (RP), which may migrate into foods and affect the safety of the irradiated foods. Therefore, the safety of the food packaging material (both polymers and adjuvants) must be determined to ensure safety of irradiated packaged food. Evaluating the safety of food packaging materials presents technical challenges because of the range of possible chemicals generated by ionizing radiation. These challenges and the U.S. regulations on food irradiation are discussed in this article.

  19. Development of an antimicrobial material based on a nanocomposite cellulose acetate film for active food packaging.

    PubMed

    Rodríguez, Francisco J; Torres, Alejandra; Peñaloza, Ángela; Sepúlveda, Hugo; Galotto, María J; Guarda, Abel; Bruna, Julio

    2014-01-01

    Nanocomposites based on biopolymers have been recognised as potential materials for the development of new ecofriendly food packaging. In addition, if these materials incorporate active substances in their structure, the potential applications are much higher. Therefore, this work was oriented to develop nanocomposites with antimicrobial activity based on cellulose acetate (CA), a commercial organoclay Cloisite30B (C30B), thymol (T) as natural antimicrobial component and tri-ethyl citrate (TEC) as plasticiser. Nanocomposites were prepared by a solvent casting method and consisted of 5% (w/w) of C30B, 5% (w/w) of TEC and variable content of T (0%, 0.5% and 2% w/w). To evaluate the effect of C30B into the CA matrix, CA films without this organoclay but with T were also prepared. All nanocomposites showed the intercalation of CA into the organoclay structure; furthermore this intercalation was favoured when 2% (w/w) of T was added to the nanocomposite. In spite of the observed intercalation, the presence of C30B inside the CA matrices increased the opacity of the films significantly. On the other hand, T showed a plasticiser effect on the thermal properties of CA nanocomposites decreasing glass transition, melting temperature and melting enthalpy. The presence of T in CA nanocomposites also allowed the control de Listeria innocua growth when these materials were placed in contact with this Gram-positive bacterium. Interestingly, antimicrobial activity was increased with the presence of C30B. Finally, studies on T release showed that the clay structure inside the CA matrix did not affect its release rate; however, this nanofiller affected the partition coefficient KP/FS which was higher to CA nanocomposites films than in CA films without organoclay. The results obtained in the present study are really promising to be applied in the manufacture of food packaging materials.

  20. Nanocomposite Sensors for Food Packaging

    NASA Astrophysics Data System (ADS)

    Avella, Maurizio; Errico, Maria Emanuela; Gentile, Gennaro; Volpe, Maria Grazia

    Nowadays nanotechnologies applied to the food packaging sector find always more applications due to a wide range of benefits that they can offer, such as improved barrier properties, improved mechanical performance, antimicrobial properties and so on. Recently many researches are addressed to the set up of new food packaging materials, in which polymer nanocomposites incorporate nanosensors, developing the so-called "smart" packaging. Some examples of nanocomposite sensors specifically realised for the food packaging industry are reported. The second part of this work deals with the preparation and characterisation of two new polymer-based nanocomposite systems that can be used as food packaging materials. Particularly the results concerning the following systems are illustrated: isotactic polypropylene (iPP) filled with CaCO3 nanoparticles and polycaprolactone (PCL) filled with SiO2 nanoparticles.

  1. 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

  2. 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.

  3. Active packaging with antifungal activities.

    PubMed

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

    2016-03-02

    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.

  4. 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.

  5. 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.

  6. 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.

  7. Novel water-resistant UV-activated oxygen indicator for intelligent food packaging.

    PubMed

    Vu, Chau Hai Thai; Won, Keehoon

    2013-09-01

    For the first time, alginate polymer has been applied to prevent dyes from leaching out of colorimetric oxygen indicator films, which enable people to notice the presence of oxygen in the package in an economic and simple manner. The dye-based oxygen indicator film suffers from dye leaching upon contact with water. In this work, UV-activated visual oxygen indicator films were fabricated using thionine, glycerol, P25 TiO2, and zein as a redox dye, a sacrificial electron donor, UV-absorbing semiconducting photocatalyst, and an encapsulation polymer, respectively. When this zein-coated film was immersed in water for 24h, the dye leakage was as high as 80.80±0.45%. However, introduction of alginate (1.25%) as the coating polymer considerably diminished the dye leaching to only 5.80±0.06%. This is because the ion-binding ability of alginate could prevent the cation dye from leaching into water. This novel water-resistant UV-activated oxygen indicator was also successfully photo-bleached and regained colour fast in the presence of oxygen.

  8. Nanocellulose-based composites and bioactive agents for food packaging.

    PubMed

    Khan, Avik; Huq, Tanzina; Khan, Ruhul A; Riedl, Bernard; Lacroix, Monique

    2014-01-01

    Global environmental concern, regarding the use of petroleum-based packaging materials, is encouraging researchers and industries in the search for packaging materials from natural biopolymers. Bioactive packaging is gaining more and more interest not only due to its environment friendly nature but also due to its potential to improve food quality and safety during packaging. Some of the shortcomings of biopolymers, such as weak mechanical and barrier properties can be significantly enhanced by the use of nanomaterials such as nanocellulose (NC). The use of NC can extend the food shelf life and can also improve the food quality as they can serve as carriers of some active substances, such as antioxidants and antimicrobials. The NC fiber-based composites have great potential in the preparation of cheap, lightweight, and very strong nanocomposites for food packaging. This review highlights the potential use and application of NC fiber-based nanocomposites and also the incorporation of bioactive agents in food packaging.

  9. 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.

  10. 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.

  11. 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.

  12. Use of Biopolymers in Antimicrobial Food Packaging

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Recent outbreaks of foodborne illness and food recalls continue to push for innovative ways to inhibit microbial growth in foods. As an additional hurdle to food processes, antimicrobial food packaging can play an important role in reducing the risk of pathogen contamination of processed foods. In...

  13. 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.

  14. 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.

  15. Impact of external influences on food packaging.

    PubMed

    Brody, A L

    1977-09-01

    Since the food supply is dependent upon an effective packaging system, threats to packaging represent implied threats to food processing and distribution. Enacted and potential legislation and regulation are retarding technological and commercial progress in food packaging and have already restricted some food packaging/processins systems. The results of these external influences is not simply the sum of the individual acts, but is a cascading self-imposed arresting of food packaging/processing advancement. The technological bases for the enacted and proposed legislation and regulation are presented in the enumeration of the external influences on food packaging. Economic and sociological arguments and facts surrounding the issues are also presented. Among the external influences on food packaging detailed are indirect additives, nutritional labeling, benefit:risk, solid waste and litter, environmental pollution, universal product code, and food industry productivity. The magnitude of the total impact of these external influences upon the food supply is so large that assertive action must be taken to channel these influences into more productive awareness. An objective and comprehensive public communications program supported by the technological community appears mandatory.

  16. Transformation of food packaging from passive to innovative via nanotechnology: concepts and critiques.

    PubMed

    Mlalila, Nichrous; Kadam, Dattatreya M; Swai, Hulda; Hilonga, Askwar

    2016-09-01

    In recent decades, there is a global advancement in manufacturing industry due to increased applications of nanotechnology. Food industry also has been tremendously changing from passive packaging to innovative packaging, to cope with global trends, technological advancements, and consumer preferences. Active research is taking place in food industry and other scientific fields to develop innovative packages including smart, intelligent and active food packaging for more effective and efficient packaging materials with balanced environmental issues. However, in food industry the features behind smart packaging are narrowly defined to be distinguished from intelligent packaging as in other scientific fields, where smart materials are under critical investigations. This review presents some scientific concepts and features pertaining innovative food packaging. The review opens new research window in innovative food packaging to cover the existing disparities for further precise research and development of food packaging industry.

  17. Learning Activity Package, Algebra.

    ERIC Educational Resources Information Center

    Evans, Diane

    A set of ten teacher-prepared Learning Activity Packages (LAPs) in beginning algebra and nine in intermediate algebra, these units cover sets, properties of operations, number systems, open expressions, solution sets of equations and inequalities in one and two variables, exponents, factoring and polynomials, relations and functions, radicals,…

  18. 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.

  19. 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.

  20. 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.

  1. 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...

  2. 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...

  3. Nanocellulose: a benefit for green food packaging.

    PubMed

    Vilarinho, Fernanda; Sanches-Silva, Ana; Vaz, M Fátima; Farinha, José Paulo

    2017-01-26

    The development of packaging materials with new functionalities and lower environmental impact is now an urgent requisite of our society. On one hand, the shelf-life extension of packaged products can be an answer to the exponential increase of worldwide demand for food. On the other hand, uncertainty of crude oil prices and reserves has imposed the necessity to find raw materials to replace oil-derived polymers. Additionally, consumers' awareness towards environmental issues increasingly pushes industries to look with renewed interest to "green" solutions. In response to these issues, numerous polymers have been exploited to develop biodegradable food packaging materials. Although the use of biopolymers has been limited due to their poor mechanical and barrier properties, these can be enhanced by adding reinforcing nano-sized components to form nanocomposites. Cellulose is probably the most used and well-known renewable and sustainable raw material. The mechanical properties, reinforcing capabilities, abundance, low density and biodegradability of nanosized cellulose make it an ideal candidate for polymer nanocomposites processing. Here we review the potential applications of cellulose based nanocomposites in food packaging materials, highlighting the several types of biopolymers with nanocellulose fillers that have been used to form bio-nanocomposite materials. The trends in nanocellulose packaging applications are also addressed.

  4. 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.

  5. Analytical screening studies on irradiated food packaging.

    PubMed

    Driffield, M; Bradley, E L; Leon, I; Lister, L; Speck, D R; Castle, L; Potter, E L J

    2014-01-01

    Foods may be irradiated in their final packaging and this process may affect the composition of the packaging and in turn affect the migration of substances into food. Headspace and liquid injection GC-MS and HPLC with time-of-flight MS have been used to identify and estimate levels of radiolytic products in irradiated finished plastic packaging materials. Fifteen retail packaging materials were studied. Investigations were carried out into the effect of different irradiation types (gamma and electron beam), irradiation doses (1, 3, 7 and 10 kGy) and dose rates (5 kGy s(-1) for electron beam and 0.4 and 1.85 kGy h(-1) for gamma) on the radiolytic products. Any differences seen in comparing the two ionising radiation types were attributed largely to the very different dose rates; for electron beam a 10 kGy dose was delivered in just 2 s whereas using gamma it took 5.4 h. Differences were also seen when comparing the same samples irradiated at different doses. Some substances were not affected by irradiation, others decreased in concentration and others were formed upon increasing doses of irradiation. These results confirm that irradiation-induced changes do occur in substances with the potential to migrate and that the safety of the finished packaging material following irradiation should be assessed.

  6. 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.

  7. 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

  8. Anti-listerial activity of a polymeric film coated with hybrid coatings doped with Enterocin 416K1 for use as bioactive food packaging.

    PubMed

    Iseppi, Ramona; Pilati, Francesco; Marini, Michele; Toselli, Maurizio; de Niederhäusern, Simona; Guerrieri, Elisa; Messi, Patrizia; Sabia, Carla; Manicardi, Giuliano; Anacarso, Immacolata; Bondi, Moreno

    2008-04-30

    In this study, Enterocin 416K1, a bacteriocin produced by Enterococcus casseliflavus IM 416K1, was entrapped in an organic-inorganic hybrid coating applied to a LDPE (low-density polyethylene) film for its potential use in the active food packaging field. The antibacterial activity of the coated film was evaluated against Listeria monocytogenes NCTC 10888 by qualitative modified agar diffusion assay, quantitative determination in listeria saline solution suspension and direct contact with artificially contaminated food samples (frankfurters and fresh cheeses) stored at room and refrigeration temperatures. All investigations demonstrated that enterocin-activated coatings have a good anti-listeria activity. Qualitative tests showed a clear zone of inhibition in the indicator lawn in contact with and around the coated film. During the quantitative antibacterial evaluation the L. monocytogenes viable counts decreased to 1.5 log units compared to the control. The inhibitory capability was confirmed also in food-contact assays. In all food samples packed with coated films we observed a significant decrease in L. monocytogenes viable counts in the first 24 h compared to the control. This difference was generally maintained up to the seventh day and then decreased, with the exception of the cheese samples stored at refrigeration temperature.

  9. 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…

  10. 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.

  11. 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

  12. 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.

  13. 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...

  14. Influence of non-migratory metal-chelating active packaging film on food quality: impact on physical and chemical stability of emulsions.

    PubMed

    Tian, Fang; Decker, Eric A; McClements, D Julian; Goddard, Julie M

    2014-05-15

    Previously, we developed a novel metal-chelating packaging film (PP-g-PAA) by grafting acrylic acid (AA) monomer from polypropylene (PP) film surface, and demonstrated its potential in controlling iron-promoted lipid oxidation. Herein, we further established the industrial practicality of this active film. Specifically, the influence of film surface area-to-product volume ratio (SA/V) and product pH on the application of the film was investigated using an oil-in-water emulsion system. The films equally inhibited lipid oxidation throughout the range of SA/V ratios tested (2-8 cm(2)/ml). PP-g-PAA films were most effective at pH 7.0, and the activity decreased with decreasing pH. The particle size examination of emulsions indicated no adverse influence from the active film on the stability of this emulsion system. FTIR analysis suggested a non-migratory nature of PP-g-PAA films. These results provide fundamental knowledge that will facilitate the application of this effective and economical active packaging film in the food industry.

  15. 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 ...

  16. 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

  17. 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.

  18. 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

  19. 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.

  20. Active and Intelligent Packaging: The Indication of Quality and Safety.

    PubMed

    Janjarasskul, Theeranun; Suppakul, Panuwat

    2016-09-19

    The food industry has been under growing pressure to feed an exponentially increasing world population and challenged to meet rigorous food safety law and regulation. The plethora of media consumption has provoked consumer demand for safe, sustainable, organic, and wholesome products with "clean" labels. The application of active and intelligent packaging has been commercially adopted by food and pharmaceutical industries as a solution for the future for extending shelf life and simplifying production processes; facilitating complex distribution logistics; reducing, if not eliminating the need for preservatives in food formulations; enabling restricted food packaging applications; providing convenience, improving quality, variety and marketing features; as well as providing essential information to ensure consumer safety. This chapter reviews innovations of active and intelligent packaging which advance packaging technology through both scavenging and releasing systems for shelf life extension, and through diagnostic and identification systems for communicating quality, tracking and brand protection.

  1. 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.

  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. Food choice: the battle between package, taste and consumption situation.

    PubMed

    Gutjar, Swetlana; de Graaf, Cees; Palascha, Aikaterini; Jager, Gerry

    2014-09-01

    The present study compared how intrinsic (sensory) and extrinsic (packaging) product properties influence actual food choice in combination with the concept of product appropriateness in a specific consumption context. Food choice of seven test products was measured in three breakfast sessions within a simulated cafeteria setting with subsequent product consumption. Test products were five breakfast drinks and two dessert products considered as inappropriate for breakfast. One hundred and three participants took part in a blind taste session, after which they chose one out of the seven foods to consume for breakfast. In a second session (familiar package session), the same participants based their choice on the package of the seven foods they tasted in the first session. An additional group of 65 participants took part in a third naïve package session, where they chose just on the basis of package without being previously exposed to the foods. Results showed that food choices in the naïve package session were guided by the package that labelled the products as "breakfast product". Food choices in the blind session were strongly correlated (r = 0.8) with the liking of the products. Food choice in the "familiar package session" lay between the blind and naïve package session. It is concluded that food choice in a simulated cafeteria setting is guided by extrinsic (package) as well as intrinsic (sensory) properties and both can act as a cue for product appropriateness given a specific consumption context. Depending on the salience of either intrinsic or extrinsic properties during the choice moment their impact on choice is stronger.

  4. 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.

  5. 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

  6. 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.

  7. Biocidal packaging for pharmaceuticals, foods, and other perishables.

    PubMed

    Larson, Alyssa M; Klibanov, Alexander M

    2013-01-01

    Many consumer goods must be protected from bacterial and fungal colonization to ensure their integrity and safety. By making these items' packaging biocidal, the interior environment can be preserved from microbial spoilage without altering the products themselves. Herein we briefly review this concept, referred to as active packaging, and discuss existing methods for constructing active packaging systems. They are based on either packaging materials that release biocides or those that are themselves intrinsically biocidal (or biostatic), with numerous variations within each category.

  8. 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…

  9. 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.

  10. 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.

  11. 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...

  12. 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... (CONTINUED) FOOD FOR HUMAN CONSUMPTION FOOD LABELING General Provisions § 101.1 Principal display panel of package form food. The term principal display panel as it applies to food in package form and as used...

  13. 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... (CONTINUED) FOOD FOR HUMAN CONSUMPTION FOOD LABELING General Provisions § 101.1 Principal display panel of package form food. The term principal display panel as it applies to food in package form and as used...

  14. 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... (CONTINUED) FOOD FOR HUMAN CONSUMPTION FOOD LABELING General Provisions § 101.1 Principal display panel of package form food. The term principal display panel as it applies to food in package form and as used...

  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... (CONTINUED) FOOD FOR HUMAN CONSUMPTION FOOD LABELING General Provisions § 101.1 Principal display panel of package form food. The term principal display panel as it applies to food in package form and as used...

  16. 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…

  17. 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.

  18. Technological challenges of addressing new and more complex migrating products from novel food packaging materials.

    PubMed

    Munro, Ian C; Haighton, Lois A; Lynch, Barry S; Tafazoli, Shahrzad

    2009-12-01

    The risk assessment of migration products resulting from packaging material has and continues to pose a difficult challenge. In most jurisdictions, there are regulatory requirements for the approval or notification of food contact substances that will be used in packaging. These processes generally require risk assessment to ensure safety concerns are addressed. The science of assessing food contact materials was instrumental in the development of the concept of Threshold of Regulation and the Threshold of Toxicological Concern procedures. While the risk assessment process is in place, the technology of food packaging continues to evolve to include new initiatives, such as the inclusion of antimicrobial substances or enzyme systems to prevent spoilage, use of plastic packaging intended to remain on foods as they are being cooked, to the introduction of more rigid, stable and reusable materials, and active packaging to extend the shelf-life of food. Each new technology brings with it the potential for exposure to new and possibly novel substances as a result of migration, interaction with other chemical packaging components, or, in the case of plastics now used in direct cooking of products, degradation products formed during heating. Furthermore, the presence of trace levels of certain chemicals from packaging that were once accepted as being of low risk based on traditional toxicology studies are being challenged on the basis of reports of adverse effects, particularly with respect to endocrine disruption, alleged to occur at very low doses. A recent example is the case of bisphenol A. The way forward to assess new packaging technologies and reports of very low dose effects in non-standard studies of food contact substances is likely to remain controversial. However, the risk assessment paradigm is sufficiently robust and flexible to be adapted to meet these challenges. The use of the Threshold of Regulation and the Threshold of Toxicological Concern concepts may

  19. 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.

  20. Public acceptance of nanotechnology foods and food packaging: the influence of affect and trust.

    PubMed

    Siegrist, Michael; Cousin, Marie-Eve; Kastenholz, Hans; Wiek, Arnim

    2007-09-01

    Nanotechnology is increasingly being employed in the areas of food production and packaging. Public perception will be crucial to the realization of these technological advances. We examined how lay people (N=153) perceive nanotechnology foods and nanotechnology food packaging, and we examined the factors that influence willingness to buy these products. Participants received some general information about nanotechnology, and specific information about four nanotechnology applications. Overall, participants were hesitant to buy nanotechnology foods or food with nanotechnology packaging. Results suggest, however, that nanotechnology packaging is perceived as being more beneficial than nanotechnology foods. Results further suggest that social trust in the food industry is an important factor directly influencing the affect evoked by these new products. As suggested by the affect heuristic, affect had an impact on perceived benefits and perceived risks. Perceived benefit seems to be the most important predictor for willingness to buy.

  1. 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.

  2. 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.

  3. 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.

  4. 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...

  5. 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.

  6. 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...

  7. 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...

  8. 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

  9. 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.

  10. Applications of nanotechnology in food packaging and food safety: barrier materials, antimicrobials and sensors.

    PubMed

    Duncan, Timothy V

    2011-11-01

    In this article, several applications of nanomaterials in food packaging and food safety are reviewed, including: polymer/clay nanocomposites as high barrier packaging materials, silver nanoparticles as potent antimicrobial agents, and nanosensors and nanomaterial-based assays for the detection of food-relevant analytes (gasses, small organic molecules and food-borne pathogens). In addition to covering the technical aspects of these topics, the current commercial status and understanding of health implications of these technologies are also discussed. These applications were chosen because they do not involve direct addition of nanoparticles to consumed foods, and thus are more likely to be marketed to the public in the short term.

  11. 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

  12. Basic Food Service Training. Vocational Education Resource Package.

    ERIC Educational Resources Information Center

    Evaluation and Training Inst., Los Angeles, CA.

    This Vocational Education Resource Package (VERP) was developed to provide materials useful in replicating an exemplary vocational education program for special student populations in the California Community Colleges. This VERP provides information on a basic food service training program for physically disabled, learning disabled, and…

  13. 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... Information panel of package for animal food. (a) The term information panel as it applies to packaged food means that part of the label immediately contiguous and to the right of the principal display panel...

  14. 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... (CONTINUED) ANIMAL DRUGS, FEEDS, AND RELATED PRODUCTS ANIMAL FOOD LABELING General Provisions § 501.2 Information panel of package for animal food. (a) The term information panel as it applies to packaged...

  15. 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…

  16. 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…

  17. 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.

  18. 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

  19. 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.

  20. 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.

  1. 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

  2. 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...

  3. 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... Administrative Rulings and Decisions § 500.23 Thermally processed low-acid foods packaged in hermetically sealed... of low-acid foods in hermetically sealed containers, and intended for use as food for animals....

  4. 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...

  5. 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...

  6. 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...

  7. Producing Learning Activities Packages. Instructor's Manual.

    ERIC Educational Resources Information Center

    Jobe, Holly; Cannon, Glenn

    This teachers' manual outlines the design, development, and evaluation processes for Learning Activities Packages (LAPS), including mediated learning activities. A lesson plan for the first day's instruction is provided, as well as a 20-item pre-post test. Each LAP has five components: concept, rationale, objectives, preassessment, activities, and…

  8. Transfer of Bacillus cereus spores from packaging paper into food.

    PubMed

    Ekman, Jaakko; Tsitko, Irina; Weber, Assi; Nielsen-LeRoux, Christina; Lereclus, Didier; Salkinoja-Salonen, Mirja

    2009-11-01

    Food packaging papers are not sterile, as the manufacturing is an open process, and the raw materials contain bacteria. We modeled the potential transfer of the Bacillus cereus spores from packaging paper to food by using a green fluorescent protein-expressing construct of Bacillus thuringiensis Bt 407Cry(-) [pHT315Omega(papha3-gfp)], abbreviated BT-1. Paper (260 g m(-2)) containing BT-1 was manufactured with equipment that allowed fiber formation similar to that of full-scale manufactured paper. BT-1 adhered to pulp during papermaking and survived similar to an authentic B. cereus. Rice and chocolate were exposed to the BT-1-containing paper for 10 or 30 days at 40 or 20 degrees C at relative air humidity of 10 to 60%. The majority of the spores remained immobilized inside the fiber web; only 0.001 to 0.03% transferred to the foods. This amount is low compared with the process hygiene criteria and densities commonly found in food, and it does not endanger food safety. To measure this, we introduced BT-1 spores into the paper in densities of 100 to 1,000 times higher than the amounts of the B. cereus group bacteria found in commercial paper. Of BT-1 spores, 0.03 to 0.1% transferred from the paper to fresh agar surface within 5 min of contact, which is more than to food during 10 to 30 days of exposure. The findings indicate that transfer from paper to dry food is restricted to those microbes that are exposed on the paper surface and readily detectable with a contact agar method.

  9. 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…

  10. 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

    ... materials for animal feed and pet food. 570.14 Section 570.14 Food and Drugs FOOD AND DRUG ADMINISTRATION... pet food. Regulations providing for the use of food packaging materials in parts 174 through 179 of... and pet food....

  11. 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

    ... materials for animal feed and pet food. 570.14 Section 570.14 Food and Drugs FOOD AND DRUG ADMINISTRATION... pet food. Regulations providing for the use of food packaging materials in parts 174 through 179 of... and pet food....

  12. 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.

  13. 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.

  14. 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.

  15. 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.

  16. Learning Activity Package, Algebra-Trigonometry.

    ERIC Educational Resources Information Center

    Holland, Bill

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

  17. 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...

  18. 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.

  19. 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

  20. Options for reducing food waste by 'Quality Controlled Logistics' using intelligent packaging along the supply chain.

    PubMed

    Heising, Jenneke K; Claassen, G D H; Dekker, Matthijs

    2017-04-04

    Optimizing supply chain management can help to reduce food waste. This article describes how intelligent packaging can be used to reduce food waste when used in supply chain management based on Quality Controlled Logistics (QCL). Intelligent packaging senses compounds in the package that correlate with the critical quality attribute of a food product. The information on the quality of each individual packaged food item that is provided by the intelligent packaging can be used for QCL. In a conceptual approach is explained that monitoring food quality by intelligent packaging sensors makes it possible to obtain information about the variation in the quality of foods and use a dynamic expiration date (IP-DED) on a food package. The conceptual approach is supported by quantitative data from simulations on the effect of using the information of intelligent packaging in supply chain management with the goal to reduce food waste. This simulation shows that QCL by using the information on the quality of products that is provided by intelligent packaging can substantially reduce food waste. When QCL is combined with dynamic pricing based on the predicted expiry dates a further waste reduction is envisaged.

  1. 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.

  2. 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.

  3. Balance Food and Activity

    MedlinePlus

    ... eNewsletters Calendar Balance Food and Activity What is Energy Balance? Energy is another word for "calories." Your ... adults, fewer calories are needed at older ages. Energy Balance in Real Life Think of it as ...

  4. Food losses, shelf life extension and environmental impact of a packaged cheesecake: A life cycle assessment.

    PubMed

    Gutierrez, Michele Mario; Meleddu, Marta; Piga, Antonio

    2017-01-01

    Packaging is associated with a high environmental impact. This is also the case in the food industry despite packaging being necessary for maintaining food quality, safety assurance and preventing food waste. The aim of the present study was to identify improvements in food packaging solutions able to minimize environmental externalities while maximizing the economic sustainability. To this end, the life cycle assessment (LCA) methodology was applied to evaluate the environmental performance of new packaging solutions. The environmental impact of packaging and food losses and the balance between the two were examined in relation to a cheesecake that is normally packaged in low density polyethylene film and has a limited shelf life due to microbial growth. A shelf life extension was sought via application of the well-established modified atmosphere packaging (MAP) technique. Samples for MAP (N2/CO2: 70/30) were placed inside multilayer gas barrier trays, which were then wrapped with a multilayer gas and water barrier film (i.e. AerPack packaging); control batches were packaged in gas barrier recycled polyethylene terephthalate (XrPet) trays and wrapped with a XrPet film. Samples were then stored at 20°C and inspected at regular intervals for chemical-physical, microbiological and sensory parameters. Results show that the new packaging solution could considerably extend the shelf life of cheesecakes, thereby reducing food waste and decreasing the overall environmental impact. Moreover, the new packaging allows one to minimize transport costs and to generate economies of scale in manufacturing.

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

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... of the food; or, in the absence thereof, (3) An appropriately descriptive term, or when the nature of... 21 Food and Drugs 6 2010-04-01 2010-04-01 false Identity labeling of animal food in package form. 501.3 Section 501.3 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND...

  6. 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 §...

  7. 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...

  8. 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. 501.3 Section 501.3 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) ANIMAL DRUGS, FEEDS, AND RELATED PRODUCTS ANIMAL FOOD LABELING General...

  9. 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 §...

  10. 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...

  11. 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. 501.3 Section 501.3 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 501.3 - 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. 501.3 Section 501.3 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) ANIMAL DRUGS, FEEDS, AND RELATED PRODUCTS ANIMAL FOOD LABELING General...

  13. 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...

  14. 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 §...

  15. 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...

  16. 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. 501.3 Section 501.3 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. 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.

  18. 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...

  19. 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...

  20. 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...

  1. 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

  2. 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

  3. 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.

  4. 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

    ... materials prior sanctioned for animal feed and pet food. 570.13 Section 570.13 Food and Drugs FOOD AND DRUG... prior sanctioned for animal feed and pet food. Regulations providing for the use of food packaging... packaging materials used for animal feed and pet food....

  5. 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

    ... materials prior sanctioned for animal feed and pet food. 570.13 Section 570.13 Food and Drugs FOOD AND DRUG... prior sanctioned for animal feed and pet food. Regulations providing for the use of food packaging... packaging materials used for animal feed and pet food....

  6. 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.

  7. 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.

  8. 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.)

  9. 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.

  10. 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…

  11. 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...

  12. Sodium content in packaged foods by census division in the United States, 2009.

    PubMed

    Lee, Alexandra K; Schieb, Linda J; Yuan, Keming; Maalouf, Joyce; Gillespie, Cathleen; Cogswell, Mary E

    2015-04-02

    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.

  13. 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...

  14. Analysis of food packaging UV inks for chemicals with potential to migrate into food simulants.

    PubMed

    Papilloud, S; Baudraz, D

    2002-02-01

    Ultraviolet (UV) inks are an alternative formulation system to the more usual paste or liquid inks (oils or solvents based) that dry mainly by evaporation or penetration into the printed substrate. Based on acrylic acid chemistry, UV inks dry (the exact term is 'curing') by the chemical process of photopolymerization. Their composition (acrylate monomers and oligomers together with photo-initiators) exposed to UV emission lamps on the printing press units enable the transformation of the freshly printed ink layer into a tack-free film. For UV inks intendedfor primary food packaging, special care has to be paid to potential migrating species like small photo-initiator molecules and acrylate monomers not cross-linked in the formed network. The paper presents chromatographic methods to ascertain the level of ink ingredients potentially available to migrate into food simulants (migration tests). GC/MS was employed to quantify the levels of photo-initiators or acrylic esters (acrylates).

  15. 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... components and packaging thereof by reason of (1) Infringement of the claim of U.S. Patent No. D535,850... investigation and, after the investigation, issue an exclusion order and a cease and desist order. ]...

  16. 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 Determination Not to Review an Initial Determination Granting Complainant's Motions To Amend the Notice...

  17. 78 FR 1881 - Certain Food Waste Disposers and Components and Packaging Thereof; Notice of the Commission's...

    Federal Register 2010, 2011, 2012, 2013, 2014

    2013-01-09

    ... From the Federal Register Online via the Government Publishing Office INTERNATIONAL TRADE COMMISSION Certain Food Waste Disposers and Components and Packaging Thereof; Notice of the Commission's Determination Not To Review Initial Determinations Granting Complainant's Motions To Partially Terminate...

  18. 76 FR 81363 - Temperature-Indicating Devices; Thermally Processed Low-Acid Foods Packaged in Hermetically...

    Federal Register 2010, 2011, 2012, 2013, 2014

    2011-12-28

    ... Devices; Thermally Processed Low-Acid Foods Packaged in Hermetically Sealed Containers; Correction AGENCY... (76 FR 11892). The final rule amended FDA's regulations for thermally processed low-acid...

  19. Simple method for the selection of the appropriate food simulant for the evaluation of a specific food/packaging interaction.

    PubMed

    Hernández-Muñoz, P; Catalá, R; Gavara, R

    2002-01-01

    Knowledge of the extent of food/packaging interactions is essential to provide assurance of food quality and shelf life, especially in migration and sorption processes that commonly reach equilibrium during the lifetime of a commercial packaged foodstuff. The limits of sorption and migration must be measured in the presence of the specific food or an appropriate food simulant. The partition equilibrium of food aroma compounds between plastic films and foods or food simulants (K(A,P/L) has been characterized. Two polymers (LLDPE and PET), three organic compounds (ethyl caproate, hexanal and 2-phenylethanol), four food products with varying fat content (milk cream, mayonnaise, margarine and oil) and three simulants (ethanol 95%, n-heptane and isooctane) were selectedfor study. The results show the effect of the aroma compound volatility, and polarity, as well as its compatibility with the polymer and the food or food simulant. Equilibrium constants for the organic compound between the polymers and a gaseous phase (K(A,P/V)) as well as between the food (or food simulant) and a gaseous phase (K(A,L/V)) were also determined. An approach is presented to estimate K(A,P/V) from the binary equilibrium constants K(A,P/V) and K(A,L/V). Calculated results were shown to describe experimental data very well and indicated that compatibility between the aroma and the food or food simulant is the main contributing factor to the partition equilibrium describing the extent of food/packaging interactions. Therefore, the measurement of liquid/vapour equilibrium can be regarded as a powerful tool to compare the effectiveness of food simulants as substitutes of a particular food product and can be used as a guide for the selection of the appropriate simulant.

  20. [Determination of antioxidant residues in polymer food package using gas chromatography].

    PubMed

    Xiong, Zhongqiang; Wang, Libing; Li, Ningtao; Yu, Yanjun; Jia, Xiaochuan

    2011-03-01

    A new method for the determination of antioxidants, butylated hydroxytoluene (BHT), butylated hydroxyanisole (BHA) and tertiary butylhydroquinone (TBHQ) in plastic food package by gas chromatography-electron capture detection (ECD) was developed. The antioxidants were extracted by cyclohexane with ultrasonic extraction, separated by an HP-50 + chromatographic column (30 m x 0.53 mm x 1 microm) and quantified by external standard method with an ECD detector. The average recoveries of antioxidants were 88% -93%, 92% - 101% and 83% -97% for BHT, BHA and TBHQ, respectively, at the spiking levels of 3.00 - 10.0 mg/kg. The corresponding relative standard deviations (RSDs, n = 5) were 2.01% - 2.89%, 2.11% - 3.19% and 2.99% - 4.02%, respectively. The limits of detection (S/N = 3) were 0.5, 0.5 and 0.8 mg/kg for BHT, BHA and TBHQ, respectively. The proposed method has been applied to the analysis of 5 kinds of polymer food package. The results indicated that all the above antioxidants were found in the practical polymer food package samples. Plastic food package contained BHT and BHA with the concentrations varying from 6.3 to 7.8 mg/kg and rubber food package contained all the three antioxidants with the concentrations varying from 9.3 to 28.4 mg/kg. This method is accurate, sensitive, highly reproducible and suitable for the analysis of residual antioxidants in polymer food package.

  1. A simplified heat transfer model for predicting temperature change inside food package kept in cold room.

    PubMed

    Raval, A H; Solanki, S C; Yadav, Rajvir

    2013-04-01

    A simple analytical heat flow model for a closed rectangular food package containing fruits or vegetables is proposed for predicting time temperature distribution during transient cooling in a controlled environment cold room. It is based on the assumption of only conductive heat transfer inside a closed food package with effective thermal properties, and convective and radiative heat transfer at the outside of the package. The effective thermal conductivity of the food package is determined by evaluating its effective thermal resistance to heat conduction in the packages. Food packages both as an infinite slab and a finite slab have been investigated. The finite slab solution has been obtained as the product of three infinite slab solutions describe in ASHRAE guide and data book. Time temperature variation has been determined and is presented graphically. The cooling rate and the half cooling time were also obtained. These predicted values, are compared with the experimentally measured values for both the finite and infinite closed packages containing oranges. An excellent agreement between them validated the simple proposed model.

  2. 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…

  3. Permeation mechanisms of pulsed microwave plasma deposited silicon oxide films for food packaging applications

    NASA Astrophysics Data System (ADS)

    Deilmann, Michael; Grabowski, Mirko; Theiß, Sebastian; Bibinov, Nikita; Awakowicz, Peter

    2008-07-01

    Silicon oxide barrier layers are deposited on polyethylene terephthalate as permeation barriers for food packaging applications by means of a low pressure microwave plasma. Hexamethyldisiloxane (HMDSO) and oxygen are used as process gases to deposit SiOx coatings via pulsed low pressure plasmas. The layer composition of the coating is investigated by Fourier transform infrared spectroscopy and energy dispersive x-ray spectroscopy to show correlations with barrier properties of the films. The oxygen permeation barrier is determined by the carrier gas method using an electrochemical detector. The transition from low to high barrier films is mapped by the transition from organic SiOxCyHz layers to quartz-like SiO1.7 films containing silanol bound hydrogen. A residual permeation as low as J = 1 ± 0.3 cm3 m-2 day-1 bar-1 is achieved, which is a good value for food packaging applications. Additionally, the activation energy Ep of oxygen permeation is analysed and a strong increase from Ep = 31.5 kJ mol-1 for SiOx CyHz-like coatings to Ep = 53.7 kJ mol-1 for SiO1.7 films is observed by increasing the oxygen dilution of HMDSO:O2 plasma. The reason for the residual permeation of high barrier films is discussed and coating defects are visualized by capacitively coupled atomic oxygen plasma etching of coated substrates. A defect density of 3000 mm-2 is revealed.

  4. 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.

  5. 76 FR 11891 - Temperature-Indicating Devices; Thermally Processed Low-Acid Foods Packaged in Hermetically...

    Federal Register 2010, 2011, 2012, 2013, 2014

    2011-03-03

    ...The Food and Drug Administration (FDA) is amending its regulations for thermally processed low-acid foods packaged in hermetically sealed containers to allow for use of other temperature- indicating devices, in addition to mercury-in-glass thermometers, during processing. This final rule also establishes recordkeeping requirements relating to temperature-indicating devices and reference......

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

    PubMed

    Jin, T; Zhang, H

    2008-04-01

    Biodegradable polylactic acid (PLA) polymer was evaluated for its application as a material for antimicrobial food packaging. PLA films were incorporated with nisin to for control of foodborne pathogens. Antimicrobial activity of PLA/nisin films against Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella Enteritidis were evaluated in culture media and liquid foods (orange juice and liquid egg white). Scanned electron micrograph and confocal laser microscopy revealed that nisin particles were evenly distributed in PLA polymer matrix on the surface and inside of the PLA/nisin films. PLA/nisin significantly inhibited growth of L. monocytogenes in culture medium and liquid egg white. The greatest inhibition occurred at 24 h when the cell counts of L. monocytogenes in the PLA/nisin samples were 4.5 log CFU/mL less than the controls. PLA/nisin reduced the cell population of E. coli O157:H7 in orange juice from 7.5 to 3.5 log at 72 h whereas the control remained at about 6 log CFU/mL. PLA/nisin treatment resulted in a 2 log reduction of S. Enteritidis in liquid egg white at 24 degrees C. After 21 d at 4 degrees C the S. Enteritidis population from PLA/nisin treated liquid egg white (3.5 log CFU/mL) was significantly less than the control (6.8 log CFU/mL). E. coli O157:H7 in orange juice was more sensitive to PLA/nisin treatments than in culture medium. The results of this research demonstrated the retention of nisin activity when incorporated into the PLA polymer and its antimicrobial effectiveness against foodborne pathogens. The combination of a biopolymer and natural bacteriocin has potential for use in antimicrobial food packaging.

  7. Cashew gum and gelatin blend for food packaging application

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Cashew gum (CG) and gelatin (G) films were developed using the casting method and response surface methodology. The objective was produce packaging films from CG/G blends that exhibit effective barrier properties. A study of zeta potential versus pH was first carried out to determine the isoelectric...

  8. 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.

  9. 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.

  10. Banning front-of-package food labels: first Amendment constraints on public health policy.

    PubMed

    Lytton, Timothy D

    2011-06-01

    In recent months, the FDA has begun a crackdown on misleading nutrition and health claims on the front of food packages by issuing warning letters to manufacturers and promising to develop stricter regulatory standards. Leading nutrition policy experts Marion Nestle and David Ludwig have called for an even tougher approach: a ban on all nutrition and health claims on the front of food packages. Nestle and Ludwig argue that most of these claims are scientifically unsound and misleading to consumers and that eliminating them would 'aid educational efforts to encourage the public to eat whole or minimally processed foods and to read the ingredients list on processed foods'. Nestle and Ludwig are right to raise concerns about consumer protection and public health when it comes to front-of-package food labels, but an outright ban on front-of-package nutrition and health claims would violate the First Amendment. As nutrition policy experts develop efforts to regulate front-of-package nutrition and health claims, they should be mindful of First Amendment constraints on government regulation of commercial speech.

  11. Recent advances in biopolymers and biopolymer-based nanocomposites for food packaging materials.

    PubMed

    Tang, X Z; Kumar, P; Alavi, S; Sandeep, K P

    2012-01-01

    Plastic packaging for food and non-food applications is non-biodegradable, and also uses up valuable and scarce non-renewable resources like petroleum. With the current focus on exploring alternatives to petroleum and emphasis on reduced environmental impact, research is increasingly being directed at development of biodegradable food packaging from biopolymer-based materials. The proposed paper will present a review of recent developments in biopolymer-based food packaging materials including natural biopolymers (such as starches and proteins), synthetic biopolymers (such as poly lactic acid), biopolymer blends, and nanocomposites based on natural and synthetic biopolymers. The paper will discuss the various techniques that have been used for developing cost-effective biodegradable packaging materials with optimum mechanical strength and oxygen and moisture barrier properties. This is a timely review as there has been a recent renewed interest in research studies, both in the industry and academia, towards development of a new generation of biopolymer-based food packaging materials with possible applications in other areas.

  12. Development and analytical characterization of vitamin(s)-loaded chitosan nanoparticles for potential food packaging applications

    NASA Astrophysics Data System (ADS)

    Aresta, Antonella; Calvano, Cosima Damiana; Trapani, Adriana; Cellamare, Saverio; Zambonin, Carlo Giorgio; De Giglio, Elvira

    2013-04-01

    Most vitamins are well-known natural antioxidant agents which can be usefully employed for foods preservation to increase their shelf life. In the present study, we aimed to investigate the potential of vitamin-based chitosan nanoparticles (CSNPs) for novel food packaging application. In particular, Vitamin C- and/or E-loaded CSNPs were formulated following the ionic gelation technique and using sulfobutylether-β-cyclodextrin as cross-linking agent. The obtained CSNPs were characterized in terms of size and zeta potential measurements, leading to size range of 375-503 nm and zeta range values from +16.0 to +33.8 mV. At the solid-state, the same particles were subjected to X-ray photoelectron spectroscopy, differential scanning calorimetry and Fourier transform infrared spectroscopy. Then, the antioxidant potential of the produced vitamin(s) nanoparticulate formulations has been evaluated through 1,1-diphenyl-2-picrylhydrazyl test, a rapid spectrophotometric assay. The standardized procedure was used on vitamin(s)-modified CSNPs systems to determine both the amount of active vitamin(s) loaded in CSNPs and their release performances by in vitro release studies. Of all, high vitamins association efficiency along with an improvement of their shelf life (also under light exposure up to 7 days) were achieved. Altogether, the results suggest that Vitamin E is available in a hydrophilic delivery system able to replace organic solvents usually used for the solubilization of this antioxidant agent. In conclusion, these nanocarriers represent a promising strategy for the co-administration of Vitamin E and Vitamin C in packaging materials intended for a better storage of hydrophilic and/or lipophilic food.

  13. 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.

  14. 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.

  15. Child-oriented marketing techniques in snack food packages in Guatemala

    PubMed Central

    2013-01-01

    Background Childhood overweight in Guatemala is now becoming a public health concern. Child-oriented marketing contributes to increase children’s food preference, purchase and consumption. This study sought to assess the availability of child-oriented snack foods sold in school kiosks and convenience stores near public schools in Guatemala, to identify the marketing techniques used in child-oriented snack food packages and to classify the snacks as “healthy” or “less-healthy”. Methods We purchased all child-oriented snacks found in stores inside and within 200 square meters from four schools in an urban community. Snacks were classified as child-oriented if the package had any promotional characters, premium offers, children′s television/movie tie-ins, sports references, or the word “child”. We used a checklist to assess child-oriented references and price. Snacks were classified as “healthy” or “less-healthy” according to the UK standards for the Nutritional Profiling Model. Results We analyzed 106 packages found in 55 stores. The most commonly used technique was promotional characters (92.5%) of which 32.7% were brand-specific characters. Premium offers were found in 34% of packages and were mostly collectibles (50%). Most marketing techniques were located on the front and covered nearly 25% of the package surface. Median (interquartile range) price was US$ 0.19 (0.25). Nutrition labels were found in 91 (86%) packages and 41% had a nutrition related health claim. Most snacks (97.1%) were classified as “less-healthy”. Conclusion In Guatemala, the food industry targets children through several marketing techniques promoting inexpensive and unhealthy snacks in the school environment. Evidence-based policies restricting the use of promotional characters in unhealthy snack food packages need to be explored as a contributing strategy to control the obesity epidemic. PMID:24139325

  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.

  18. 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...

  19. 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...

  20. 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...

  1. 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...

  2. 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...

  3. 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...

  4. 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...

  5. 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...

  6. 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...

  7. 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...

  8. 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.

  9. 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.

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

    PubMed

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

    2016-10-02

    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.

  11. 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

  12. 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.

  13. Migration of novel offset printing inks from cardboard packaging into food.

    PubMed

    Richter, Tina; Gude, Thomas; Simat, Thomas

    2009-12-01

    We report the migration potential of newly patented low-migration offset printing inks from cardboard food packaging and estimate the potential risk of their migration into food. The complete printing formulation was available and, due to the fact that the solvent compounds in these inks differ from those used in conventional printing inks, the investigation focused on these solvents. Instead of containing mineral and vegetable oils, the low-migration printing inks are based on a novel fatty acid ester. The migration of this alternative solvent was investigated according to DIN EN 14338 in Tenax simulant and in different types of food. For specific detection of the fatty acid ester, LC-MS/MS (APCI) was chosen due to its higher sensitivity and selectivity than GC/MS. Printed packaging materials from three different commercially available food products (meat, chocolate and sweets) were tested. Migration of the fatty acid ester from the packaging into simulants was analysed. For food samples, a clean-up method based on solid-phase extraction was developed and migration of the fatty acid ester into meat, chocolate and sweets was also demonstrated. Levels of contamination of these foods were between 5 and 80 microg fatty acid ester/kg, but levels in food were lower than those in simulants.

  14. 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

  15. Morpheus: a conformation-activity relationships and receptor modeling package.

    PubMed

    Andrews, P R; Quint, G; Winkler, D A; Richardson, D; Sadek, M; Spurling, T H

    1989-09-01

    Our molecular modeling software package, MORPHEUS, allows the study of the interactions between biologically active molecules and their receptors. The package is capable of exploring the multidimensional conformational space accessible to each molecule of the data set under study. By specifying distance constraints or hypothetical receptor binding points, the package is able to filter the biologically accessible conformations of each active compound and deduce a three-dimensional model of the binding sites consistent with the properties of the agonists (or antagonists) under scrutiny. The electrostatic potentials in the environment of a putative binding site can also be investigated using the MORPHEUS package. The molecular modeling module CRYS-X, which is written in FORTRAN 77 for IBM PC machines, is capable of building, displaying and manipulating molecules.

  16. 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

  17. 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.

  18. Active treatment for food allergy.

    PubMed

    Kobernick, Aaron K; Burks, A Wesley

    2016-10-01

    Food allergy has grown in rapidly in prevalence, currently affecting 5% of adults and 8% of children. Management strategy is currently limited to 1) food avoidance and 2) carrying and using rescue intramuscular epinephrine/adrenaline and oral antihistamines in the case of accidental ingestion; there is no FDA approved treatment. Recently, oral, sublingual and epicutaneous immunotherapy have been developed as active treatment of food allergy, though none have completed phase 3 study. Efficacy and safety studies of immunotherapy have been variable, though there is clearly signal that immunotherapy will be a viable option to desensitize patients. The use of bacterial adjuvants, anti-IgE monoclonal antibodies, and Chinese herbal formulations either alone or in addition to immunotherapy may hold promise as future options for active treatment. Active prevention of food allergy through early introduction of potentially offending foods in high-risk infants will be an important means to slow the rising incidence of sensitization.

  19. 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...

  20. 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…

  1. 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.

  2. 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

  3. 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.

  4. Low Water Activity Packaged White Bread.

    DTIC Science & Technology

    1985-12-31

    Penicillium expansum , Aspergillus niger, and Clostridium sporogenes cultures were obtained from the cultL-e col tHon of the Department of Food Science...mcrobial spoilage. Therefore, a series of studies were conducted to challenge the bread with Penicillium expansum , Aspergillus niger, Clostridium sporogenes... Penicillium expansum and Aspergillus niger did not grow in the humectant breads containing 5% sorbitol, 2% propylene glycol and 2% glycerol (5-2-2) when

  5. Relationships between processing-structure-migration properties for recycled polypropylene in food packaging.

    PubMed

    Incarnato, L; Di Maio, L; Acierno, D; Denaro, M; Arrivabene, L

    1998-01-01

    In this work the relationships between processing, structure and migration properties of recycled polypropylene (PP) were analysed in relation to the possible use of recycled PP in food packaging applications. PP containers used in food packaging were contaminated with food and then washed, reduced into a processable size, dried and reprocessed by injection moulding. Gel Permeation Chromatography (GPC) analysis, mechanical, and total migration tests were performed on injection moulded samples to verify the effect of the recycling process on the structure and properties of PP. In order to evaluate the effect of the molecular weight on the properties of the recycled polymer, the study was conducted on containers produced by injection moulding made from a low molecular weight (LMW) PP and on containers produced by thermoforming made from a high molecular weight (HMW) PP.

  6. 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.

  7. The Surgical Scrub. Instructor's Packet. Learning Activity Package.

    ERIC Educational Resources Information Center

    Runge, Lillian

    This instructor's packet accompanies the learning activity package (LAP) on the surgical scrub. 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, suggested activities, an additional resources list, and student…

  8. 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…

  9. 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.

  10. 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.

  11. 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

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

    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.

  12. 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

  13. Sodium content in major brands of U.S. packaged foods, 20092,3

    PubMed Central

    Gillespie, Cathleen; Maalouf, Joyce; Yuan, Keming; Cogswell, Mary E; Gunn, Janelle P; Levings, Jessica; Moshfegh, Alanna; Ahuja, Jaspreet KC; Merritt, Robert

    2015-01-01

    Background Most Americans consume more sodium than is recommended, the vast majority of which comes from commercially packaged and restaurant foods. In 2010 the Institute of Medicine recommended that manufacturers reduce the amount of sodium in their products. Objective The aim was to assess the sodium content in commercially packaged food products sold in U.S. grocery stores in 2009. Design With the use of sales and nutrition data from commercial sources, we created a database with nearly 8000 packaged food products sold in major U.S. grocery stores in 2009. We estimated the sales-weighted mean and distribution of sodium content (mg/serving, mg/100 g, and mg/kcal) of foods within food groups that contribute the most dietary sodium to the U.S. diet. We estimated the proportion of products within each category that exceed 1) the Food and Drug Administration’s (FDA’s) limits for sodium in foods that use a “healthy” label claim and 2) 1150 mg/serving or 50% of the maximum daily intake recommended in the 2010 Dietary Guidelines for Americans. Results Products in the meat mixed dishes category had the highest mean and median sodium contents per serving (966 and 970 mg, respectively). Products in the salad dressing and vegetable oils category had the highest mean and median concentrations per 100 g (1072 and 1067 mg, respectively). Sodium density was highest in the soup category (18.4 mg/kcal). More than half of the products sold in 11 of the 20 food categories analyzed exceeded the FDA limits for products with a “healthy” label claim. In 4 categories, >10% of the products sold exceeded 1150 mg/serving. Conclusions The sodium content in packaged foods sold in major U.S. grocery stores varied widely and a large proportion of top-selling products exceeded limits, indicating the potential for reduction. Ongoing monitoring is necessary to evaluate the progress in sodium reduction. PMID:25646332

  14. 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.

  15. Plasticizers in Brazilian food-packaging materials acquired on the retail market.

    PubMed

    Freire, M T De A; Santana, I A; Reyes, F G R

    2006-01-01

    Packaging materials intended for direct food contact were acquired on the Brazilian retail market and analysed for their plasticizer content. Analyses were carried out by gas chromatography with flame ionization detection. Di-2-ethyl-hexyl adipate (DEHA), di-2-ethyl-hexyl phthalate (DEHP) and di-iso-decyl phthalate (DIDP) plasticizers were identified in films and closure seals in concentrations ranging from 12 to 19% (w/w), 15 to 44% (w/w) and 10 to 11% (w/w), respectively. Brazilian regulations state that for use with foods with a fat content above 5%, the levels of DEHP and DIDP in the plastic material should be no greater than 3%. The results obtained demonstrate a lack of conformity. It would be advisable to include information on the labels of packaging materials about their restrictions of use in order to advise manufacturers and consumers about their proper usage.

  16. 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.

  17. 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.

  18. 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…

  19. Learning Activity Package, Social Studies 103, LAPs 10 Through 18.

    ERIC Educational Resources Information Center

    Burgdorf, Jane; And Others

    A set of nine teacher-prepared Learning Activity Packages for individualized instruction on world history at the tenth grade level includes the following units: Early Man and the Beginning of Civilization; Our Heritage from Greece and Rome; Life in the Middle Ages; The Renaissance and the Reformation; Revolution; The World at War; Totalitarianism;…

  20. Learning Activity Package, Social Studies 102, LAPs 10 Through 16.

    ERIC Educational Resources Information Center

    Campbell, Tommy

    A set of seven teacher-prepared Learning Activity Packages for individualized instruction in world history at the tenth grade level includes the following units: Early Man and the Beginning of Civilization; Our Heritage from Greece and Rome; Life in the Middle Ages; The Renaissance and the Reformation; The Age of Revolution; The World at War; and…

  1. 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…

  2. 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)…

  3. 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…

  4. 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…

  5. Prescription drugs; revocation of final guideline patient package inserts and withdrawal of draft guideline patient package inserts--Food and Drug Administration. Notice.

    PubMed

    1982-09-07

    The Food and Drug Administration (FDA) is revoking the final guideline patient package inserts for 5 classes of drugs and is withdrawing the draft guideline patient package inserts for 5 other classes of drugs. Elsewhere in this issue of the Federal Register, the agency is revoking the regulations that established general requirements for the preparation and distribution of patient package inserts for prescription drug products. Those regulations had established a pilot program that would have been applied to 10 classes of drugs for 3 years. This notice revokes the draft and final guidelines which described how manufactures might comply with the regulations with respect to affected classes of drug.

  6. Preparation, characterization and antibacterial applications of ZnO-nanoparticles coated polyethylene films for food packaging.

    PubMed

    Tankhiwale, Rasika; Bajpai, S K

    2012-02-01

    The present work describes the preparation of ZnO nanoparticles loaded starch-coated polyethylene film. The presence of ZnO nanoparticles was confirmed by surface plasmon resonance (SPR), X-ray diffraction (XRD) studies and transmission electron microscopy (TEM). The ZnO loaded film was tested for its biocidal action against model bacteria Escherichia coli using zone inhibition and killing kinetics of bacterial growth methods. This newly developed material bears potential to be used as food packaging material to prevent food stuff from bacterial contamination.

  7. Development of more friendly food packaging materials base on polypropylene through blending with polylacticacid

    NASA Astrophysics Data System (ADS)

    Setiawan, Achmad Hanafi; Aulia, Fauzan

    2017-01-01

    The commonly food packaging materials today is used a thin layer plastic or film, which is made of a synthetic polymer, such as polypropylene (PP). However, the use of these polymers has a negative impact on the environment, because the synthetic polymer is difficult to degrade naturally by the biotic components such as micro-organisms decomposers and abiotic components such as the sunshine. The use of the biodegradable polymeric material will reduce the use of synthetic polymer products, thereby reducing plastic waste pollution at relatively low cost, it is expected to produce positive effects both for the environment and in terms of economy. PLA is a biodegradable polymer that can be substituted totally or partially to synthetic polymers as far as could fulfill the main function of packaging in the protection and preservation of food. Increasing PLA content in polypropylene blend will affect to the increasing in its water absorption and also its biodegradable. 20% PLA may the optimum composition of poly-blend for food packaging.

  8. [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

  9. 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

  10. 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…

  11. 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.

  12. 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.

  13. 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

  14. 21 CFR 355.20 - Packaging conditions.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 21 Food and Drugs 5 2010-04-01 2010-04-01 false Packaging conditions. 355.20 Section 355.20 Food... HUMAN USE ANTICARIES DRUG PRODUCTS FOR OVER-THE-COUNTER HUMAN USE Active Ingredients § 355.20 Packaging... accord with § 355.60. (b) Tight container packaging. To minimize moisture contamination, all...

  15. A real-time approach to detect seal defects in food packages using ultrasonic imaging.

    PubMed

    Shah, N N; Rooney, P K; Ozguler, A; Morris, S A; O'Brien, W D

    2001-09-01

    The microbial integrity of many types of flexible food packages depends on a zero defect level in the fused seam seal. Human inspection for defects in these seals is marginal at best, and secondary incubation protocols are often used to spot packages with compromised integrity before releasing product for sale. A new type of inspection method has been developed and is being evaluated for robustness. The purpose of the study was to evaluate a new raster scanning geometry to simulate continuous motion, online ultrasonic inspection of the seal region in flexible food package seals. A principal engineering tradeoff of scanning inspection systems is between increased line speed that results from decreased spatial sampling (less acquired data to process) and decreased image quality. The previously developed pulse-echo Backscattered Amplitude Integral (BAI) mode imaging technique is used to form ultrasound images using the new scanning geometry. At an ultrasonic frequency of 22.9 MHz, 38- and 50-microm-diameter air-filled channel defects in all-plastic transparent trilaminate are evaluated. The contrast-to-noise ratio (CNR) of the processed BAI-mode image is used to quantify image quality as a function of spatial sampling. Results show seal defects (38- and 50-microm diameter) are still detectable for undersampled conditions, although image quality degrades as spatial sampling decreases. Further, it is concluded that the raster scanning geometry is feasible for online inspection.

  16. 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.

  17. 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.

  18. 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.

  19. 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…

  20. 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

  1. 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.

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

    PubMed

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

    2010-06-09

    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. 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.

  4. 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.

  5. [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.

  6. 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.

  7. Food composition activities in South Africa.

    PubMed

    Wolmarans, Petro; Chetty, Joelaine; Danster-Christians, Natasha

    2013-10-01

    Researchers at the South African Medical Research Council used the Bangkok Declaration, Thailand, 2009, as a guideline for their food composition activities. The vision is to build a comprehensive food composition database for the country. Activities are directed at increasing the number of food items with country-specific nutrient information; encouraging research organisations, universities and the food industry to become involved in nutrient data generation and the generation of yield factors for South African dishes. The introduction of the South African Food Data System (SAFOODS) website and a symposium were major food composition activities. Educating users on the correct application of food composition data is an important endeavour. The national South African Food Data Advisory Group (SAFDAG) formed in 2008, advises and supports food composition activities at SAFOODS. In conclusion, with the support of SAFDAG, SAFOODS activities are aimed at compiling a country-specific food composition database and promoting its scientific use.

  8. 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.

  9. 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…

  10. 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.

  11. Packaged Food Purchases at Walmart and Other Food Retail Chains Changes In Nutritional Profile From 2000 to 2013

    PubMed Central

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

    2015-01-01

    Introduction Proliferation of food retail chains has created an environment in which a few food retailers account for the majority of U.S. packaged food purchases (PFPs). Despite the major potential for these food retail chains (FRCs) to impact what U.S. consumers buy and eat, little is known about the nutritional profile of PFPs from these retailers, particularly PFPs from Walmart, the U.S.’ largest grocer. Methods A data set of household PFPs from Nielsen Homescan was linked to data from the Nutrition Facts Panel (N=164,315), analyzed in 2014. Fixed effects models and inverse probability weights accounting for selectivity of shopping at a retailer were used to examine shifts in nutrient densities and key food groups purchased at Walmart and other FRCs from 2000 to 2013, and whether these changes differed for low-income or race/ethnic minority households. Results There were substantial declines in energy (−73 kcal/100 g), total sugar (−8 g/100 g), and sodium density (−33 mg/100 g) of Walmart PFPs, coupled with decreases in percentage volume purchased from sweets (−11%), grain-based desserts (−2%), and savory snacks (−3%) and increases in fruits (+3%) and vegetables (+1%). PFPs from other FRCs had a more favorable nutritional profile than Walmart PFPs in 2000, but demonstrated smaller shifts over time. Disparities in the nutritional profile of Walmart PFPs by race/ethnicity but not by income level shrank over time. Conclusions The nutritional profile of Walmart purchases has improved over time and in 2013 was similar to PFPs from other FRCs. PMID:26497262

  12. Development of tea extracts and chitosan composite films for active packaging materials.

    PubMed

    Peng, Yong; Wu, Yan; Li, Yunfei

    2013-08-01

    The effects of 0.5%, 1% and 2% green tea extracts (GTE) and black tea extracts (BTE) on the physical, structural and antioxidant properties of chitosan films were investigated. Results showed that the addition of tea extracts significantly decreased water vapour permeability and increased the antioxidant ability of films. The DPPH radical scavenging ability of GTE films was stronger than that of BTE films in all food simulants (0%, 20%, 75% and 95% ethanol). The equilibration time in different food simulants decreased with the increased ethanol concentration. DSC and FTIR spectra analysis indicated that there was strong interaction in film matrix, which could be reflected by the physical and mechanical properties of composite films. This study revealed that an active chitosan film could be obtained by incorporation of tea extracts, which may provide new formulation options for developing an antioxidant active packaging.

  13. 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.

  14. 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.

  15. Cytotoxicity and mutagenicity studies on migration extracts from nanocomposites with potential use in food packaging.

    PubMed

    Maisanaba, Sara; Pichardo, Silvia; Jordá-Beneyto, María; Aucejo, Susana; Cameán, Ana M; Jos, Ángeles

    2014-04-01

    Clays are used in the food packaging industry to obtain nanocomposites. The use of these new materials is a concern, because they could reach consumers by oral exposure through possible migration, and potential toxic effects could be derived. In the present study, several in vitro basal cytotoxicity and mutagenicity tests on migration extracts obtained from a nanocomposite material with poly (lactic) acid (PLA) and two modified clays, Clay1 and Clay2, are shown. Migration extracts in distilled water showed values of 0.1 ± 0.2mg/dm(2) in all samples. Also, the content of characteristic metals of the clays structure (Al, Ca, Mg, Fe, Si) was studied and no statistical differences were observed. For the cytotoxicity assays, the human intestinal Caco-2 and human liver HepG2 cells were selected. Cells were exposed to concentrations between 2.5% and 100% extracts determining three different biomarkers of cellular viability. No significant differences were observed in the cytotoxicity assays. Finally, mutagenicity was evaluated by the Ames test and resulted in the absence of mutagenic response at all the concentrations assayed. Taking in account all above mentioned, these new materials show a good profile for their use in food packaging although further research is still needed.

  16. 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…

  17. 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 ...

  18. Migration of Ti from nano-TiO₂-polyethylene composite packaging into food simulants.

    PubMed

    Lin, Qin-Bao; Li, He; Zhong, Huai-Ning; Zhao, Quan; Xiao, Da-Hui; Wang, Zhi-Wei

    2014-01-01

    An analytical method based on ICP-MS was developed for the determination of Ti in food simulants (3% (w/v) aqueous acetic acid and 50% (v/v) aqueous ethanol). The method was used to determine the migration of Ti from nano-TiO₂-PE films used for food packaging into food simulants under different temperature and migration time conditions. The maximum migration amounts into 3% (w/v) aqueous acetic acid were 1.4 ± 0.02, 6.3 ± 0.5 and 12.1 ± 0.2 μg kg(-1) at 25, 70 and 100°C, respectively, while into 50% (v/v) aqueous ethanol, the maximum migration amounts were 0.5 ± 0.1, 0.6 ± 0.03 and 2.1 ± 0.1 μg kg(-1) at 25, 70 and 100°C, respectively. Increasing the additive content in the film promoted migration of nanoparticles. The results indicated that the migration of nanoparticles might occur via dissolution from the surface and cut edges of the solid phase (film) into the liquid phase (food simulant).

  19. Understanding of sodium content labeled on food packages by Japanese people.

    PubMed

    Okuda, Nagako; Nishi, Nobuo; Ishikawa-Takata, Kazuko; Yoshimura, Eiichi; Horie, Saki; Nakanishi, Tomoko; Sato, Yoko; Takimoto, Hidemi

    2014-05-01

    Salt reduction is one of the most important lifestyle modifications for the prevention of hypertension. The health promotion law regulates the labeling of the nutrient content of food in Japan and, the level of sodium, not salt (sodium chloride), has to be printed on the labels of manufactured foods. In order to control their salt intake, consumers need to apply a conversion factor to the sodium levels listed on the labels to obtain the salt equivalent. However, it is not known whether people have the knowledge appropriate for making the conversion. We carried out a questionnaire survey at the 7th National Shokuiku (food education) Conference in 2012, asking subjects to determine the salt equivalent of 1000 mg of sodium on food labels. We also asked about the target values of salt reduction in grams in the Dietary Reference Intakes for Japanese 2010 (DRI2010) and the Guidelines for Management of Hypertension 2009 by the Japanese Society of Hypertension (JSH2009). We analyzed the data from 683 respondents (169 men and 514 women); only 13.3% of respondents gave a correct answer for the salt equivalent of 1000 mg of sodium (2.50-2.60 g), whereas 61.8 and 40.4% of respondents chose the correct target values for salt reduction according to DRI2010 and JSH2009, respectively. In conclusion, few people could convert sodium content to salt, which suggested difficulty in using food labels to control their salt intake. Salt content in grams, not sodium content, should be labeled on food packages for effective salt reduction and prevention of hypertension.

  20. Alternative fatty food simulants and diffusion kinetics of nylon 12 food packaging.

    PubMed

    Stoffers, N H; Dekker, M; Linssen, J P H; Störmer, A; Franz, R

    2003-10-01

    The migration of laurolactam and cyclic di- and trimer of nylon 12 was assessed using three different films and five food simulants (olive oil, isooctane, 95% ethanol, 50% ethanol, water). Substitute test conditions for migration into olive oil according to European Union Directive EC/97/48 were applied using 95% ethanol and isooctane. Results showed that 95% ethanol overestimated while isooctane underestimated the respective migration into olive oil. Water was the best olive oil substitute, as migration of laurolactam into water and olive oil using the same temperature gave similar results. Additionally, diffusion kinetics of laurolactam were investigated by migration kinetic studies using isooctane and olive oil. Diffusion coefficients determined with isooctane were significantly higher than those found using olive oil. It was proved that isooctane had an interaction and olive oil was inert to the polymer. The diffusion conductance parameter, A(p), for nylon 12 determined using olive oil ranged from 0.3 to 0.6.

  1. 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.

  2. 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.

  3. 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.

  4. Added sugar in the packaged foods and beverages available at a major Canadian retailer in 2015: a descriptive analysis

    PubMed Central

    Acton, Rachel B.; Vanderlee, Lana; Hobin, Erin P.; Hammond, David

    2017-01-01

    Background: Excess consumption of added sugars has been associated with a variety of health problems, but there is little information available characterizing added sugar in the Canadian food supply. This study examined the presence and types of added sugars in the packaged food and beverage products available at a major Canadian grocery retailer. Methods: We searched the ingredients lists of over 40 000 packaged food products available for sale in March 2015 for a variety of added sugar terms. Proportions of food products containing added sugar were identified overall and within food product categories. Differences in total sugar content were identified between food products with and without added sugar. Results: Overall, 66% of the packaged food products analyzed contained at least 1 added sugar. The added sugar term "sugar" (and its variations) appeared the most frequently, followed by "dextrose." Added sugar presence and total sugar content varied within many product categories but were consistently higher in expected categories such as "beverages." Mean total sugar content was significantly higher in products with added sugar than in those without, both overall (p < 0.001) and within most product subcategories (p < 0.02). Interpretation: About two-thirds of the packaged foods and beverages available at a major Canadian grocery retailer contain added sugar, similar to recent patterns estimated for the US food supply. The results provide an estimation of the baseline characterization of added sugar in the Canadian food supply, which can be used to assess outcomes of future changes to sugar labelling policies in Canada.

  5. 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.

  6. Mineral oil barrier sequential polymer treatment for recycled paper products in food packaging

    NASA Astrophysics Data System (ADS)

    Paul, Uttam C.; Fragouli, Despina; Bayer, Ilker S.; Mele, Elisa; Conchione, Chiara; Cingolani, Roberto; Moret, Sabrina; Athanassiou, Athanassia

    2017-01-01

    Recycled cellulosic paperboards may include mineral oils after the recycle process, which together with their poor water resistance limit their use as food packaging materials. In this work, we demonstrate that a proper functionalization of the recycled paper with two successive polymer treatments, imposes a mineral oil migration barrier and simultaneously renders it waterproof and grease resistant, making it an ideal material for food contact. The first poly (methyl methacrylate) treatment penetrates the paper network and creates a protective layer around every fiber, permitting thus the transformation of the paperboard to a hydrophobic material throughout its thickness, reducing at the same time the mineral oil migration. Subsequently, the second layer with a cyclic olefin copolymer fills the open pores of the surface, and reduces the mineral oil hydrocarbons migration at levels below those proposed by the BMEL. Online liquid chromatography-gas chromatography coupled with flame ionization detection quantitatively demonstrate that this dual functional treatment prevents the migration of both saturated (mineral oil saturated hydrocarbons) and aromatic hydrocarbon (mineral oil aromatic hydrocarbons) mineral oils from the recycled paperboard to a dry food simulant.

  7. Effect of γ-irradiation on commercial polypropylene based mono and multi-layered retortable food packaging materials

    NASA Astrophysics Data System (ADS)

    George, Johnsy; Kumar, R.; Sajeevkumar, V. A.; Sabapathy, S. N.; Vaijapurkar, S. G.; Kumar, D.; Kchawahha, A.; Bawa, A. S.

    2007-07-01

    Irradiation processing of food in the prepackaged form may affect chemical and physical properties of the plastic packaging materials. The effect of γ-irradiation doses (2.5-10.0 kGy) on polypropylene (PP)-based retortable food packaging materials, were investigated using Fourier transform infrared (FTIR) spectroscopic analysis, which revealed the changes happening to these materials after irradiation. The mechanical properties decreased with irradiation while oxygen transmission rate (OTR) was not affected significantly. Colour measurement indicated that Nylon 6 containing multilayer films became yellowish after irradiation. Thermal characterization revealed the changes in percentage crystallinity.

  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. Strategies to improve the mechanical strength and water resistance of agar films for food packaging applications.

    PubMed

    Sousa, Ana M M; Gonçalves, Maria P

    2015-11-05

    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.

  10. 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.

  11. 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. PMID:27668264

  12. Food contamination with styrene dibromide via packaging migration of leachate from polystyrene cold-storage insulation.

    PubMed

    Bendall, Justin G

    2007-04-01

    During distribution through an offshore transportation and cold-storage network, a multitonne consignment of cheese became contaminated, as apparent by a surface taint on some of the cheese blocks. Analysis of the volatile aroma compounds revealed that the taint was caused by styrene dibromide, estimated to be present in the tainted cheese at less than nanogram per gram concentrations. Condensed water, which had accumulated within the polystyrene insulation over a period of years, had been released by physical damage to the walls of an old cold store, and organic contaminants from the leached water had migrated through the packaging material of the cheese bags. Because styrene dibromide is toxic and mutagenic, its presence was intolerable in food intended for human consumption, and the consignment of cheese was ordered to be destroyed.

  13. 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).

  14. 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.

  15. 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

  16. [Determination of the migration of seven photoinitiators in food packaging materials into aqueous solvent].

    PubMed

    Liu, Pengyan; Huang, Enjie; Chen, Yanjie

    2012-12-01

    The quantity of photoinitiators (PIs) migrated into hydrosoluble foods from packaging materials is usually very small. It is hardly detectable by using the current methods. For this reason, the article describes a new effective method for detecting the migration of PIs. In this method, the migration experiment was done in aqueous food simulation. After the PIs in printing inks used in food contact materials were extracted from the solution via solid-phase microextraction (SPME) using 65 microm polydimethylsiloxane/divinylbenzene (PDMS-DVB)-coated fiber, their migration amounts were determined by gas chromatography-mass spectrometry (GC-MS) in the selected ion monitoring mode (SIM). The PIs determined by SPME/GC-MS were benzophenone (BP), 1-hydroxycyclohexyl-phenylketone (CPK), ethyl-4-dimethyl-aminobenzoate (EDMAB), 4-methylbenzophenone (4-MBP), 2, 2-dimethoxy-2-phenylacetophenone (2,2-DMPA), methyl 2-benzoylbenzoate (OMBB) and 2-ethylhexyl-4-dimethyl-aminobenzoate (EHDAB). The limits of detection (S/N = 3) were between 0.0012 and 0.0069 microg/L. The linearity ranged from 0.03 to 1.0 microg/L (r2 > 0.9909). The recoveries were in the range from 70.8% to 112.0% (n = 3) with the relative standard deviations no more than 14.0%. Twenty samples were tested by using this developed method. The analytical results showed that BP was detected in all samples, and the migration amounts of BP were from 0.002 to 0.074 microg/dm2; 4-MBP was detected in ten samples, and the migration amounts of 4-MBP were from 0.006 to 0.019 microg/dm2; CPK was detected in three samples, and its amounts were 0.005, 0.005, 0.007 microg/dm2; 2,2-DMPA was detected as 0.009 microg/dm2 in one sample. The determination of real samples showed this method is feasible. The method is sensitive, simple and free from organic solvents. It could make reference to migrating determination of PIs in printing inks on food packaging surface.

  17. 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.

  18. 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.

  19. 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.

  20. 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.

  1. 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.

  2. 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

  3. 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... processing systems, aseptic processing and packaging systems, or other thermal processing systems, and... approved by the Commissioner for giving instruction in retort operations, aseptic processing and...

  4. 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... processing systems, aseptic processing and packaging systems, or other thermal processing systems, and... approved by the Commissioner for giving instruction in retort operations, aseptic processing and...

  5. [Simultaneous determination of 9 ultraviolet stabilizers in food plastic packaging materials by solid phase extraction-high performance liquid chromatography].

    PubMed

    Zhang, Juzhou; Li, Jing; Shao, Dongliang; Yao, Bangben; Jiang, Junshu

    2012-02-01

    An effective high performance liquid chromatographic (HPLC) method has been developed for the simultaneous determination of 9 ultraviolet stabilizers in food plastic packaging materials. The food packaging samples were firstly extracted by methanol-ethyl acetate, and then purified by a C18 solid-phase extraction (SPE) column. The target compounds were separated on a ZORBAX SB-C18 column (250 mm x 4.6 mm, 5 microm) in gradient elution mode using methanol and water as mobile phases. The detection wavelength was at 310 nm. The linear plots of the nine ultraviolet stabilizers were obtained between 0.2 and 10 mg/L, with the correlation coefficients of above 0. 999 for the nine ultraviolet stabilizers. The limits of detection for this method were in the range from 0.05 to 0.1 mg/L. The recoveries spiked in commercial food plastic packaging materials were in the range of 70.2% - 89.0% with the relative standard deviations of 0.4% - 4.5%. The results indicated that the method is simple, accurate, and suitable for the simultaneous determination of the nine ultraviolet stabilizers in food plastic packaging materials.

  6. 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.

  7. 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

  8. 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.

  9. Determination of bisphenol A in, and its migration from, PVC stretch film used for food packaging.

    PubMed

    López-Cervantes, J; Paseiro-Losada, P

    2003-06-01

    Bisphenol A (BPA) is used as an additive in polyvinyl chloride (PVC) products, including stretch films used for food packaging. The BPA contents were investigated of several brands of stretch film bought locally but marketed internationally or throughout Spain and which were presumably produced at different manufacturing plants. Their major components were identified by FTIR (Fourier Transform Infrared Spectrometry) and horizontal attenuated total reflectance, and the migration of BPA from these materials into the standard European Union food simulants was determined by high-performance liquid chromatography (HPLC) using both fluorescence (FL) and ultraviolet (UV) detection, the identity of the analyte being confirmed by gas chromatography-mass spectrometry (GC-MS) and liquid chromatography-mass spectrometry (LC-MS). The two HPLC detection methods had different detection limits (30 microg x l(-1) for UV, 3 microg x l(-1) for FL), but afforded virtually identical BPA determinations for the samples tested. BPA contents ranging from 40 to 100 mg x kg(-1) were found in three of the five PVC-based films analysed, and a content of 500 mg x kg(-1) was found in a fourth; for these determinations, extraction into acetonitrile was used. In standard tests of migration into water, 3% acetic acid and olive oil over 10 days at 40 degrees C, migration from a given film was in all cases greatest into olive oil. Migration from the films with non-zero BPA contents ranged from 3 to 31 microg x dm(-2), values higher than those reported for many other food-contact materials, but lower than the European Union specific migration limit for BPA. PVC stretch film nevertheless may make a significant contribution to contamination of foodstuffs by BPA, and should be taken into account in estimating BPA intake or exposure to this substance.

  10. 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

  11. 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.

  12. Detection of bisphenol A in food packaging based on fluorescent conjugated polymer PPESO3 and enzyme system.

    PubMed

    Huang, Hui; Li, Yongxin; Liu, Jintong; Tong, Jin; Su, Xingguang

    2015-10-15

    Bisphenol A (BPA) is a kind of carcinogen, which can interfere with the body's endocrine system. In this paper, a new kind of fluorescent sensor for BPA detection was established based on the fluorescent conjugated polymer PPESO3. The oxidative product of BPA is able to quench PPESO3 in the presence of HRP and H2O2, and the quenched PL intensity of PPESO3 was proportionally to the concentration of BPA in the range of 1-100 μmol/L with a detection limit of 4 × 10(-7) mol/L. The proposed method has been applied to detect BPA in eight food packaging samples with satisfactory results. The proposed method has the potential for the assay of BPA in food or food packaging samples.

  13. 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

  14. Food irradiation: Activities and potentialities

    NASA Astrophysics Data System (ADS)

    Doellstaedt, R.; Huebner, G.

    After the acceptance of food irradiation up to an overall average dose of 10 kGy recommended by the Joint FAO/IAEA/WHO Expert Committee on the Wholesomeness of Irradiated Food in October 1980, the G.D.R. started a programme for the development of techniques for food irradiation. A special onion irradiator was designed and built as a pilot plant for studying technological and economic parameters of the irradiation of onions. The new principle of bulk-cargo irradiation allows the integration of this technology into the usual harvest technology for onions on the way from field to storage. Scientific and applied research work has been carried out in the past 3 yr on the irradiation of spices, potatoes, eviscerated chicken, animal feeds, fodder yeast, drugs and vaccines. In connection with the irradiation of eviscerated chicken, fodder yeast and animal feeds the basis of an antisalmonella programme has been discussed. Germ-count-reduced spices were employed for the production of test charges of preserves and tinned products. The results have led to the decision to design and build a new multipurpose irradiator for food irradiation. In order to cover the legal aspects of food irradiation the Ministry of Health issued regulations concerning the recommendation of irradiated food in the G.D.R.

  15. Analytical determination of flavonoids aimed to analysis of natural samples and active packaging applications.

    PubMed

    Castro-López, María del Mar; López-Vilariño, José Manuel; González-Rodríguez, María Victoria

    2014-05-01

    Several HPLC and UHPLC developed methods were compared to analyse the natural antioxidants catechins and quercetin used in active packaging and functional foods. Photodiode array detector coupled with a fluorescence detector and compared with LTQ-Orbitrap-MS was used. UHPLC was investigated as quick alternative without compromising the separation, analysis time shortened up to 6-fold. The feasibility of the four developed methods was compared. Linearity up to 0.9995, low detection limits (between 0.02 and 0.7 for HPLC-PDA, 2 to 7-fold lower for HPLC- LTQ-Orbitrap-MS and from 0.2 to 2mgL(-)(1) for UHPLC-PDA) and good precision parameters (RSD lower than 0.06%) were obtained. All methods were successfully applied to natural samples. LTQ-Orbitrap-MS allowed to identify other analytes of interest too. Good feasibility of the methods was also concluded from the analysis of catechin and quercetin release from new active packaging materials based on polypropylene added with catechins and green tea.

  16. Estimation of exposure to food packaging materials. 3: Development of consumption factors and food-type distribution factors from data collected on Irish children.

    PubMed

    Duffy, E; Hearty, A P; McCarthy, S; Gibney, M J

    2007-01-01

    There are many initiatives in Europe trying to refine the exposure assessment for food packaging migrants. In the USA, the US Food and Drug Administration (US FDA) uses food consumption and food-type distribution factors to aid the exposure assessment process and generate more realistic estimates of exposure. The present study developed food-consumption factors and food-type distribution factors for Irish children aged 5-12 years from data collected as part of a National Children's Food Survey (NCFS) completed in Ireland in 2003-04, combined with data from the 2003-05 Irish Food Packaging Database and from literature data on surface area-to-weight ratios for food packaging. Consumption factors are defined as the fraction of a person's diet likely to contact a specific food-contact material, while food-type distribution factors reflect the fraction of all food contacting each material that is aqueous, acidic, alcoholic or fatty. In this study, it was found that 'total plastics' had the highest consumption factor of 0.83, while 'total paper and board' had a factor of 0.13 and 'total metal and alloys' had a factor of 0.06. Although it is tentative to compare the US FDA factors with the factors derived in the current study, as the US FDA data are for the total US population, the consumption factor for 'total plastics' in the present study (0.83) was similar to that used by the US FDA (0.79). However, a large difference existed for the consumption factor for 'total metal and alloys' in the Irish data (0.06) and the US FDA data (0.2). In terms of the type of materials used for foods, glass was used mainly for acidic foods (0.67), while plastic was uniformly used for all food types. The food-contact area for plastic packaging for all foods consumed by children was 10.67 dm2/child day(-1), which is slightly lower than the proposed value for the average European consumer of 12.4 dm2/person day(-1). However, this should be expected, as children do not consume as much food as

  17. 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.

  18. 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%.

  19. Determination of perfluorooctane sulfonate and perfluorooctanoic acid in food packaging using liquid chromatography coupled with tandem mass spectrometry.

    PubMed

    Poothong, Somrutai; Boontanon, Suwanna Kitpati; Boontanon, Narin

    2012-02-29

    This research aimed to monitor the amounts of PFOS and PFOA in food packaging and study the migration of PFOS and PFOA from food packaging, using a saliva simulant and pressurized liquid extraction (PLE) technique. Liquid chromatography coupled with tandem mass spectrometry (LC-MS/MS) was employed to determine residues of PFOS and PFOA by using a gradient reversed-phase method with ammonium acetate/acetonitrile buffer. A good linearity was established for PFOS and PFOA in a range of 0.05-10 μgL(-1), with R2 ≥ 0.9998. Of the samples extracted by methanol, the highest concentration of PFOS was found in fast-food container samples, at a level of 92.48 ng dm(-2). For PFOA, the highest concentration in samples extracted by methanol was found in ice cream cup samples, at a level of 16.91 ng dm(-2). The amounts of PFOS and PFOA that migrated from food packaging samples through contact with saliva simulant were 4.80 and 4.55 ng dm(-2), respectively. Saliva simulant could leach PFOS and PFOA from the group of the thickest paper samples (≤1 dm2 g(-1)) at levels of 7.01 and 6.41 ng dm(-2), respectively, indicating that paper with greater thickness and less area might release larger quantities of coated/added PFOS or PFOA.

  20. New hierarchical classification of food items for the assessment of exposure to packaging migrants: use of hub codes for different food groups.

    PubMed

    Northing, P; Oldring, P K T; Castle, L; Mason, P A S S

    2009-04-01

    This paper describes development work undertaken to expand the capabilities of an existing two-dimensional probabilistic modelling approach for assessing dietary exposure to chemicals migrating out of food contact materials. A new three-level hub-coding system has been devised for coding different food groups with regards to their consumption by individuals. The hub codes can be used at three different levels representing a high, medium and low level of aggregation of individual food items. The hub codes were developed because they have a greater relevance to packaging migration than coding used (largely and historically) for nutritional purposes. Also, the hub codes will assist pan-europeanization of the exposure model in the future, when up to 27 or more different food coding systems from 27 European Union Member States will have to be assimilated into the modelling approach. The applicability of the model with the new coding system has been tested by incorporating newly released 2001 UK consumption data. The example used was exposure to a hypothetical migrant from coated metal packaging for foodstuffs. When working at the three hierarchical levels, it was found that the tiered approach gave conservative estimates at the cruder level of refinement and a more realistic assessment was obtained as the refinement progressed. The work overall revealed that changes in eating habits over time had a relatively small impact on estimates of exposure. More important impacts are changes over time in packaging usage, packaging composition and migration levels. For countries like the UK, which has sophisticated food consumption data, it is uncertainties in these other areas that need to be addressed by new data collection.

  1. [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.

  2. Characterization of antimicrobial properties on the growth of S. aureus of novel renewable blends of gliadins and chitosan of interest in food packaging and coating applications.

    PubMed

    Fernandez-Saiz, P; Lagaron, J M; Hernandez-Muñoz, P; Ocio, M J

    2008-05-10

    The biocide properties of chitosan-based materials have been known for many years. However, typical antimicrobial formulations of chitosan, mostly chitosonium salts, are known to be very water sensitive materials which may impair their use in many application fields such as food packaging or food coating applications. This first work reports on the development and characterization of the antimicrobial properties of novel fully renewable blends of chitosan with more water-resistant gliadin proteins isolated from wheat gluten. Chitosan release to the nutrient broth from a wide range of blends was studied making use of the ninhydrin method. The results indicated that both pure chitosan and its blends with gliadins presented significant antimicrobial activity, which increased with increasing the amount of chitosan in the composite formulation as expected. The gliadins-chitosan blends showed good transparency and film-forming properties and better water resistance than pure chitosan. The release tests revealed that dissolution of the biocide glucosamine groups, i.e. the chitosan water soluble fractions, also increased with the amount of chitosan present in the formulation. The release of these groups was for the first time directly correlated with the antimicrobial properties exhibited by the blends. Thus, incorporation of chitosan into an insoluble biopolymer matrix was revealed as a very feasible strategy to generate novel chitosan-based antimicrobial materials with potential advantages, for instance active food packaging applications.

  3. Microbial control by packaging: a review.

    PubMed

    Cutter, Catherine Nettles

    2002-03-01

    Since early man first used a variety of natural containers to store and eat foods, significant developments in food packaging materials have provided the means to suppress microbial growth as well as protect foods from external microbial contamination. Throughout this progression, packaging materials have been developed specifically to prevent the deterioration of foods resulting from exposure to air, moisture, or pH changes associated with the food or the surrounding atmosphere. Both flexible and rigid packaging materials, alone or in combination with other preservation methods, have been developed to offer the necessary barrier, inactivation, and containment properties required for successful food packaging. Examples of flexible packaging used to inactivate microorganisms associated with foods include controlled atmosphere, vacuum, modified atmosphere, active, and edible packaging. Additionally, the combination of rigid packaging materials made from metal, glass, or plastic with heat provides the most effective and widely used method for inactivating microorganisms. As with all food products, it is necessary to integrate a HACCP-based program to assure quality throughout the packaging operation. In addition to packaging improvements, other novel technologies include the development of detectors for oxygen levels, bacterial toxins, and microbial growth, or the integration of time-temperature indicators for detection of improper handling or storage.

  4. 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.

  5. My Game Plan: Food and Activity Tracker

    MedlinePlus

    ... partner organizations. SAMPLE ENTRY: TIME 8:00 AM MONDAY FOOD AND DRINK TRACKER AMOUNT /NAME /DESCRIPTION FAT ... TOTALS FAT GRAMS CALORIES MINUTES OF ACTIVITY WEIGHT MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY WEEKLY TOTALS ...

  6. Participants' comments on changes in the revised special supplemental nutrition program for women, infants, and children food packages: the Maryland food preference study.

    PubMed

    Black, Maureen M; Hurley, Kristen M; Oberlander, Sarah E; Hager, Erin R; McGill, Adrienne E; White, Nneka T; Quigg, Anna M

    2009-01-01

    The Institute of Medicine recommended changes in the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) food packages to help families from diverse populations establish more healthful dietary patterns. A cross-sectional study conducted during summer 2007 included interviews and focus groups with 223 WIC participants throughout Maryland. The objectives were to examine participants' responses to food package changes, to identify racial/ethnic differences, and to assess costs. All participants (100%) consumed fruits and vegetables. They preferred fresh for taste, but many endorsed canned and frozen for convenience and cost. Most women (56%) and children (69%) consumed whole milk and did not want reduced-fat milk. Few participants (13%) consumed soy products and most were uninterested in future consumption. Participants endorsed whole-wheat bread as more healthful and reported that they (59%) and their children (51%) would increase consumption if provided by WIC. Non-Hispanic participants preferred peanut butter over beans, Hispanic participants reported that they (44%) and their children (57%) would consume more beans (substituting for peanut butter) if provided by WIC. There were few differences in preferences between African-American and white participants. Hispanics differed from non-Hispanics in preference for beans and dislike of frozen and canned vegetables, suggesting the importance of choices. The proposed food packages were cost-neutral, except when extensive substitutions with soy products were allowed. By providing fruits and vegetables, reduced-fat options, and increased opportunities for nutrition education, the revised food packages may reduce the risk of obesity among low-income women, infants, and children.

  7. 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.

  8. 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.

  9. 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

  10. [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.

  11. 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.

  12. 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...

  13. 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.

  14. Apprenticeship: A Partnership 5. A Learning Activities Package for Women in Apprenticeship.

    ERIC Educational Resources Information Center

    Fairfax County Public Schools, Falls Church, VA. Office of Adult and Community Education.

    This learning activity package is designed to help women prepare for the environment they may find while working in a trade. After completing this package, women should have a realistic idea about how well prepared they are to deal with job conditions that tend to be a problem for tradeswomen. Five units address the following topics: (1)…

  15. Effectiveness of some recent antimicrobial packaging concepts.

    PubMed

    Vermeiren, L; Devlieghere, F; Debevere, J

    2002-01-01

    A new type of active packaging is the combination of food-packaging materials with antimicrobial substances to control microbial surface contamination of foods. For both migrating and non-migrating antimicrobial materials, intensive contact between the food product and packaging material is required and therefore potential food applications include especially vacuum or skin-packaged products, e.g. vacuum-packaged meat, fish, poultry or cheese. Several antimicrobial compounds have been combined with different types of carriers (plastic and rubber articles, paper-based materials, textile fibrils and food-packaging materials). Until now, however, few antimicrobial concepts have found applications as a food-packaging material. Antimicrobial packaging materials cannot legally be used in the EU at the moment. The potential use would require amendments of several different legal texts involving areas such as food additives, food packaging, hygiene, etc. The main objective of this paper is to provide a state of the art about the different types of antimicrobial concepts, their experimental development and commercialization, and to present a case study summarizing the results of investigations on the feasibility of a low-density polyethylene (LDPE)-film containing triclosan to inhibit microbial growth on food surfaces and consequently prolong shelf-life or improve microbial food safety. In contrast with the strong antimicrobial effect in in-vitro simulated vacuum-packaged conditions against the psychrotrophic food pathogen L. monocytogenes, the 1000 mg kg(-1) containing triclosan film did not effectively reduce spoilage bacteria and growth of L. monocytogenes on refrigerated vacuum-packaged chicken breasts stored at 7 degrees C.

  16. Migration studies of 3-chloro-1,2-propanediol (3-MCPD) in polyethylene extrusion-coated paperboard food packaging.

    PubMed

    Pace, Gregory V; Hartman, Thomas G

    2010-06-01

    The manufacturing process of paperboard food packaging can produce small quantities of 3-chloro-1,2-propanediol (3-MCPD or 3-monochloropropane-1,2-diol) when wet-strength resins containing epichlorohydrin are used. 3-MCPD is from the same family as 1,3-dichloro-2-propanol (1,3-DCP), which is known to cause cancer in animals. 3-MCPD has been found in acid hydrolyzed vegetable protein, Asian sauces and paperboard for food contact. In this investigation, we conducted extraction studies to measure 3-MCPD migration into food simulant solvents from the food contact side of polyethylene extrusion-coated paperboard beverage cartons and aqueous extractions of cut pieces from the entire paperboard. We demonstrate that 3-MCPD confirmed present at concentrations up to 9.9 mg kg(-1) within the paperboard matrix does not migrate through the polyethylene-coated food contact surface. The aqueous extraction of the entire paperboard and food contact side extractions with aqueous/acidic food simulants were performed using US Food and Drug Administration (FDA) and European Commission (EU) migration testing protocols. We also show that no significant amount of 3-MCPD migrates through the unskived edges on the inside seam of the paperboard structure. The methodology for the aqueous and migration cell extractions using GC-MS analyses was validated with a limit of quantification (LOQ) of 0.009 mg kg(-1) and a limit of detection (LOD) of 0.005 mg kg(-1).

  17. Antimicrobial food packaging film based on the release of LAE from EVOH.

    PubMed

    Muriel-Galet, Virginia; López-Carballo, Gracia; Gavara, Rafael; Hernández-Muñoz, Pilar

    2012-07-02

    The aim of this work was to develop antimicrobial films for active packaging applications containing the natural antimicrobial compound LAE (lauramide arginine ethyl ester) in EVOH copolymers with different mol % ethylene contents (i.e. EVOH-29 and EVOH-44). EVOH-29 and EVOH-44 films were made by casting and incorporating 0.25%, 1%, 5%, and 10% LAE in the film forming solution (w/w with respect to polymer weight). Previously, the minimum inhibitory concentration (MIC) and the minimum bactericidal concentration (MBC) of LAE against Listeria monocytogenes, Escherichia coli, and Salmonella enterica were determined by a microdilution assay. The antimicrobial activity of the resulting films was tested in vitro against these microorganisms in liquid culture media. The activity of the films was also evaluated over time. The results showed that films containing 5% and 10% LAE produced total growth inhibition and viable counts decreased with 0.25% and 1% LAE. Finally, the effectiveness of the films was tested by applying them to an infant formula milk inoculated with L. monocytogenes and S. enterica and stored for 6 days at 4°C. The application of films with LAE to infant formula milk inoculated with L. monocytogenes reduced at the end of storage period about 4 log in case of 10% LAE and with S. enterica reduced 3.74 log and 3.95 log with EVOH 29 5% and 10%, respectively, and EVOH-44 5% and 10% LAE reduced 1 log and 3.27 log, respectively, at the end of storage. The antimicrobial capacity of EVOH-29 films was greater than that of EVOH-44 films in all the cases tested. In general, the films were more effective in inhibiting the growth of L. monocytogenes than S. enterica, this inhibition being more acute at the end of the storage time.

  18. 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.

  19. 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

  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

    Oldring, P K T; Castle, L; O'Mahony, C; Dixon, J

    2014-01-01

    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(-1). 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

  1. 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.

  2. Evaluation of gallic acid loaded zein sub-micron electrospun fibre mats as novel active packaging materials.

    PubMed

    Neo, Yun Ping; Swift, Simon; Ray, Sudip; Gizdavic-Nikolaidis, Marija; Jin, Jianyong; Perera, Conrad O

    2013-12-01

    The applicability of gallic acid loaded zein (Ze-GA) electrospun fibre mats towards potential active food packaging material was evaluated. The surface chemistry of the electrospun fibre mats was determined using X-ray photon spectroscopy (XPS). The electrospun fibre mats showed low water activity and whitish colour. Thermogravimetric analysis (TGA) and Attenuated Total Reflectance-Fourier Transform Infrared (ATR-FTIR) spectroscopy revealed the stability of the fibre mats over time. The Ze-GA fibre mats displayed similar rapid release profiles, with Ze-GA 20% exhibiting the fastest release rate in water as compared to the others. Gallic acid diffuses from the electrospun fibres in a Fickian diffusion manner and the data obtained exhibited a better fit to Higuchi model. L929 fibroblast cells were cultured on the electrospun fibres to demonstrate the absence of cytotoxicity. Overall, the Ze-GA fibre mats demonstrated antibacterial activity and properties consistent with those considered desirable for active packaging material in the food industry.

  3. 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.

  4. Development and characterization of silver-based antimicrobial ethylene-vinyl alcohol copolymer (EVOH) films for food-packaging applications.

    PubMed

    Martínez-Abad, Antonio; Lagaron, Jose M; Ocio, Maria J

    2012-05-30

    The use of silver as an antimicrobial in the food area has raised wide interest in recent years. In the present work, 0.001-10 wt % silver ions was satisfactorily incorporated into an ethylene-vinyl alcohol (EVOH) copolymer matrix by a solvent casting technique. The antibacterial efficacy of the composite was evaluated under laboratory conditions and in contact with some foods. The ionic compound did not affect the crystallinity or the water-induced plasticization of the materials and was homogeneously distributed across the surface and thickness of the films. When immersed in water, sorption-induced release of 50-100% of the silver ions took place in <30 min. In the bacterial minimal growth medium M9, the minimal inhibitory concentration (MIC) of the film was in the range of 0.01-0.1 ppm. High protein content food samples displayed low susceptibility to the films (<1 log reduction in any case), whereas low protein content food samples exhibited no detectable bacterial counts for films with 1 and 10 wt % silver and about 2 log reduction for films with 0.1 wt % silver. These results represent a step forward in the understanding of silver antimicrobial efficacy and its possible application in the food-packaging industry, most likely as food coatings.

  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.

  6. 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.

  7. 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.

  8. 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.

  9. Development and validation of an improved method for the determination of chloropropanols in paperboard food packaging by GC-MS.

    PubMed

    Mezouari, S; Liu, W Yun; Pace, G; Hartman, T G

    2015-01-01

    The objective of this study was to develop an improved analytical method for the determination of 3-chloro-1,2-propanediol (3-MCPD) and 1,3-dichloropropanol (1,3-DCP) in paper-type food packaging. The established method includes aqueous extraction, matrix spiking of a deuterated surrogate internal standard (3-MCPD-d₅), clean-up using Extrelut solid-phase extraction, derivatisation using a silylation reagent, and GC-MS analysis of the chloropropanols as their corresponding trimethyl silyl ethers. The new method is applicable to food-grade packaging samples using European Commission standard aqueous extraction and aqueous food stimulant migration tests. In this improved method, the derivatisation procedure was optimised; the cost and time of the analysis were reduced by using 10 times less sample, solvents and reagents than in previously described methods. Overall the validation data demonstrate that the method is precise and reliable. The limit of detection (LOD) of the aqueous extract was 0.010 mg kg(-1) (w/w) for both 3-MCPD and 1,3-DCP. Analytical precision had a relative standard deviation (RSD) of 3.36% for 3-MCPD and an RSD of 7.65% for 1,3-DCP. The new method was satisfactorily applied to the analysis of over 100 commercial paperboard packaging samples. The data are being used to guide the product development of a next generation of wet-strength resins with reduced chloropropanol content, and also for risk assessments to calculate the virtual safe dose (VSD).

  10. An Internet compendium of analytical methods and spectroscopic information for monomers and additives used in food packaging plastics.

    PubMed

    Gilbert, J; Simoneau, C; Cote, D; Boenke, A

    2000-10-01

    An internet website (http:¿cpf.jrc.it/smt/) has been produced as a means of dissemination of methods of analysis and supporting spectroscopic information on monomers and additives used for food contact materials (principally packaging). The site which is aimed primarily at assisting food control laboratories in the European Union contains analytical information on monomers, starting substances and additives used in the manufacture of plastics materials. A searchable index is provided giving PM and CAS numbers for each of 255 substances. For each substance a data sheet gives regulatory information, chemical structures, physico-chemical information and background information on the use of the substance in particular plastics, and the food packaging applications. For monomers and starting substances (155 compounds) the infra-red and mass spectra are provided, and for additives (100 compounds); additionally proton NMR are available for about 50% of the entries. Where analytical methods have been developed for determining these substances as residual amounts in plastics or as trace amounts in food simulants these methods are also on the website. All information is provided in portable document file (PDF) format which means that high quality copies can be readily printed, using freely available Adobe Acrobat Reader software. The website will in future be maintained and up-dated by the European Commission's Joint Research Centre (JRC) as new substances are authorized for use by the European Commission (DG-ENTR formerly DGIII). Where analytical laboratories (food control or other) require reference substances these can be obtained free-of-charge from a reference collection housed at the JRC and maintained in conjunction with this website compendium.

  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. The Impact of the 2009 Special Supplemental Nutrition Program for Women, Infants, and Children Food Package Revisions on Participants: A Systematic Review.

    PubMed

    Schultz, Daniel Joseph; Byker Shanks, Carmen; Houghtaling, Bailey

    2015-11-01

    For the first time since 1980, the US Department of Agriculture Food and Nutrition Service Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) food package policies were revised in 2009 to meet the Institute of Medicine's nutrition recommendations. These changes included increases in fruits, vegetables, whole grains, and low-fat dairy to improve nutrition and health of WIC participants. Our systematic review of the literature assessed the influence that the 2009 WIC food package revisions have had on dietary intake, healthy food and beverage availability, and breastfeeding participation. The systematic review followed Preferred Reporting Items for Systematic Reviews and Meta-Analyses recommendations. Four electronic databases were searched between April 1 and 30, 2014, for peer-reviewed research. Two reviewers screened the articles, extracted the data, and established inter-rater reliability by discussing and resolving discrepancies. Twenty articles were included that met our inclusion criteria. Nine of the studies analyzed changes in dietary intake, eight examined changes in healthy food and beverage availability, and three evaluated breastfeeding participation exclusively. The review demonstrated an improved dietary intake and an increase in the availability of healthier foods and beverages in authorized WIC stores. The revised food package was also associated with improved dietary intake of WIC participants. Mixed results were demonstrated in regard to improved breastfeeding outcomes. Further research is needed to assess the influence of WIC 2009 food package revisions on breastfeeding outcomes and to make conclusions about broad nutrition-related implications.

  13. 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

    ... Practices), DEPARTMENT OF AGRICULTURE (CONTINUED) ORGANIC FOODS PRODUCTION ACT PROVISIONS NATIONAL ORGANIC...; or (ii) “Made with organic (specified food groups)”: Provided, That, the statement does not list more... 7 Agriculture 3 2013-01-01 2013-01-01 false Packaged products labeled âmade with...

  14. 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

    ... Practices), DEPARTMENT OF AGRICULTURE (CONTINUED) ORGANIC FOODS PRODUCTION ACT PROVISIONS NATIONAL ORGANIC...; or (ii) “Made with organic (specified food groups)”: Provided, That, the statement does not list more... 7 Agriculture 3 2011-01-01 2011-01-01 false Packaged products labeled âmade with...

  15. 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

    ... Practices), DEPARTMENT OF AGRICULTURE (CONTINUED) ORGANIC FOODS PRODUCTION ACT PROVISIONS NATIONAL ORGANIC...; or (ii) “Made with organic (specified food groups)”: Provided, That, the statement does not list more... 7 Agriculture 3 2014-01-01 2014-01-01 false Packaged products labeled âmade with...

  16. 7 CFR 205.304 - Packaged products labeled “made with organic (specified ingredients or food group(s)).”

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... Practices), DEPARTMENT OF AGRICULTURE (CONTINUED) ORGANIC FOODS PRODUCTION ACT PROVISIONS NATIONAL ORGANIC...; or (ii) “Made with organic (specified food groups)”: Provided, That, the statement does not list more... 7 Agriculture 3 2010-01-01 2010-01-01 false Packaged products labeled âmade with...

  17. 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

    ... Practices), DEPARTMENT OF AGRICULTURE (CONTINUED) ORGANIC FOODS PRODUCTION ACT PROVISIONS NATIONAL ORGANIC...; or (ii) “Made with organic (specified food groups)”: Provided, That, the statement does not list more... 7 Agriculture 3 2012-01-01 2012-01-01 false Packaged products labeled âmade with...

  18. 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…

  19. 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…

  20. Food nanotechnology - an overview.

    PubMed

    Sekhon, Bhupinder S

    2010-05-04

    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.

  1. 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…

  2. 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

    ... than 2.2 million electron volts from one of the following isotopes: Americium-241, cesium-137, cobalt... radiation from the isotope Californium-252 (CAS Reg. No. 13981-17-4) to measure moisture in food....

  3. Development of new antioxidant active packaging films based on ethylene vinyl alcohol copolymer (EVOH) and green tea extract.

    PubMed

    Lopez de Dicastillo, Carol; Nerin, Cristina; Alfaro, Pilar; Catala, Ramon; Gavara, Rafael; Hernandez-Munoz, Pilar

    2011-07-27

    Ethylene vinyl alcohol copolymer (EVOH) films containing green tea extract were successfully produced by extrusion. The films were brown and translucent, and the addition of the extract increased the water and oxygen barrier at low relative humidity but increased the water sensitivity, the glass transition temperature, and the crystallinity of the films and improved their thermal resistance. An analysis by HPLC revealed that the antioxidant components of the extract suffered partial degradation during extrusion, reducing the content of catechin gallates and increasing the concentration of free gallic acid. Exposure of the films to various food simulants showed that the liquid simulants increased their capacity to reduce DPPH(•) and ABTS(•+) radicals. The release of green tea extract components into the simulant monitored by HPLC showed that all compounds present in the green tea extract were partially released, although the extent and kinetics of release were dependent on the type of food. In aqueous food simulants, gallic acid was the main antioxidant component released with partition coefficient values ca. 200. In 95% ethanol (fatty food simulant) the K value for gallic acid decreased to 8 and there was a substantial contribution of catechins (K in the 1000 range) to a greatly increased antioxidant efficiency. Kinetically, gallic acid was released more quickly than catechins, owing to its faster diffusivity in the polymer matrix as a consequence of its smaller molecular size, although the most relevant effect is the plasticization of the matrix by alcohol, increasing the diffusion coefficient >10-fold. Therefore, the materials here developed with the combination of antioxidant substances that constitute the green tea extract could be used in the design of antioxidant active packaging for all type of foods, from aqueous to fatty products, the compounds responsible for the protection being those with the higher compatibility with the packaged product.

  4. An evaluation of analytical techniques for determination of lead, cadmium, chromium, and mercury in food-packaging materials.

    PubMed

    Perring, L; Alonso, M I; Andrey, D; Bourqui, B; Zbinden, P

    2001-05-01

    Closed microwave digestion and a high-pressure asher have been evaluated for wet-oxidation and extraction of lead, cadmium, chromium, and mercury from a range of typical packaging materials used for food products. For the high-pressure asher a combination of nitric and sulfuric acids was efficient for destruction of a range of packaging materials; for polystyrene, however, nitric acid alone was more efficient. For microwave digestion, a reagent containing nitric acid, sulfuric acid, and hydrogen peroxide was used for all materials except polystyrene. Use of the high-pressure asher resulted in the highest recoveries of spiked lead (median 92%), cadmium (median 92%), chromium (median 97%), and mercury (median 83%). All samples were spiked before digestion with 40 microg L(-1) Cd, Cr, and Pb and 8 microg L(-1) Hg in solution. The use of indium as internal standard improved the accuracy of results from both ICP-MS and ICP-AES. Average recovery of the four elements from spiked packaging materials was 92 +/- 14% by ICP-MS and 87 +/- 15% (except for mercury) by ICP-AES. For mercury analysis by CVAAS, use of tin(II) chloride as reducing agent resulted in considerably better accuracy than use of sodium borohydride reagent.

  5. 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…

  6. Creating the Learning Activities Package. Instructional Improvement Through In-Service.

    ERIC Educational Resources Information Center

    Jobe, Holly; And Others

    This paper describes an in-service course for the design, development, and evaluation of mediated learning activities. Each Learning Activities Package (LAP) has six basic components: concept, rationale, objectives, preassessment, activities, and evaluation. Each of these components is outlined, with emphasis placed on writing objectives…

  7. 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.

  8. 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.

  9. 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.

  10. Active systems based on silver-montmorillonite nanoparticles embedded into bio-based polymer matrices for packaging applications.

    PubMed

    Incoronato, A L; Buonocore, G G; Conte, A; Lavorgna, M; Nobile, M A Del

    2010-12-01

    Silver-montmorillonite (Ag-MMT) antimicrobial nanoparticles were obtained by allowing silver ions from nitrate solutions to replace the Na(+) of natural montmorillonite and to be reduced by thermal treatment. The Ag-MMT nanoparticles were embedded in agar, zein, and poly(ε-caprolactone) polymer matrices. These nanocomposites were tested in vitro with a three-strain cocktail of Pseudomonas spp. to assess antimicrobial effectiveness. The results indicate that Ag-MMT nanoparticles embedded into agar may have antimicrobial activity against selected spoilage microorganisms. No antimicrobial effects were recorded with active zein and poly(ε-caprolactone). The water content of the polymeric matrix was the key parameter associated with antimicrobial effectiveness of this active system intended for food packaging applications.

  11. 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.

  12. Emolabeling Effectively Reduces the Influence of Ambiguous Labeling on Food Packages Among Grocery Store Shoppers

    PubMed Central

    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. Work Experience Education; Learning Activity Packages; General Goals 1-2.

    ERIC Educational Resources Information Center

    California State Polytechnic Coll., San Luis Obispo.

    For a general work experience education program for the secondary grades in California, learning activity packages (LAP) are provided separately for two general program goals, which focus on the relevance of school to career requirements and the importance of self-actualization. Program goals, performance objectives, learning activities with…

  14. Work Experience Education; Learning Activity Packages; Exploratory Goals 1-2.

    ERIC Educational Resources Information Center

    California State Polytechnic Coll., San Luis Obispo.

    For an exploratory work experience education program for the secondary grades in California, learning activity packages (LAP) are provided separately for two general program goals, which focus on the relevance of school to career requirements and the importance of self-actualization. Program goals, performance objectives, learning activities with…

  15. Assessing direct analysis in real-time-mass spectrometry (DART-MS) for the rapid identification of additives in food packaging.

    PubMed

    Ackerman, L K; Noonan, G O; Begley, T H

    2009-12-01

    The ambient ionization technique direct analysis in real time (DART) was characterized and evaluated for the screening of food packaging for the presence of packaging additives using a benchtop mass spectrometer (MS). Approximate optimum conditions were determined for 13 common food-packaging additives, including plasticizers, anti-oxidants, colorants, grease-proofers, and ultraviolet light stabilizers. Method sensitivity and linearity were evaluated using solutions and characterized polymer samples. Additionally, the response of a model additive (di-ethyl-hexyl-phthalate) was examined across a range of sample positions, DART, and MS conditions (temperature, voltage and helium flow). Under optimal conditions, molecular ion (M+H+) was the major ion for most additives. Additive responses were highly sensitive to sample and DART source orientation, as well as to DART flow rates, temperatures, and MS inlet voltages, respectively. DART-MS response was neither consistently linear nor quantitative in this setting, and sensitivity varied by additive. All additives studied were rapidly identified in multiple food-packaging materials by DART-MS/MS, suggesting this technique can be used to screen food packaging rapidly. However, method sensitivity and quantitation requires further study and improvement.

  16. 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.

  17. Immobilization of lysozyme on polyvinylalcohol films for active packaging applications.

    PubMed

    Conte, A; Buonocore, G G; Bevilacqua, A; Sinigaglia, M; Del Nobile, M A

    2006-04-01

    A new technique for the immobilization of lysozyme onto the surface of polyvinylalcohol films is presented. The active compound was sprayed along with a suitable bonding agent onto the surface of the cross-linked polymeric matrix. Active compound release tests determined the amount of lysozyme immobilized on the film surface. With the use of Micrococcus lysodeikticus, the antimicrobial activity of the films was determined and the results correlated with the amount of immobilized lysozyme. This new technique was effective for immobilizing the enzyme, and the developed films were active against the test microorganism. Results were compared with those obtained with a different immobilizing technique, in which the active compound was bound into the bulk of the polymeric film. As expected, the surface-immobilized lysozyme films have a higher antimicrobial activity than bulk-bound films.

  18. 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.

  19. 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)

  20. Misunderstanding of Front-Of-Package Nutrition Information on US Food Products.

    PubMed

    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.

  1. Migration from plasticized films into foods. 3. Migration of phthalate, sebacate, citrate and phosphate esters from films used for retail food packaging.

    PubMed

    Castle, L; Mercer, A J; Startin, J R; Gilbert, J

    1988-01-01

    A UK survey of plasticizer levels in retail foods (73 samples) wrapped in plasticized films or materials with plasticized coatings has been carried out. A wide range of different food-types packaged in vinylidene chloride copolymers (PVDC), nitrocellulose-coated regenerated cellulose film (RCF) and cellulose acetate were purchased from retail and 'take-away' outlets. Plasticizers found in these films were dibutyl sebacate (DBS) and acetyl tributyl citrate (ATBC) in PVDC, dibutyl phthalate (DBP), dicyclohexyl phthalate (DCHP), butylbenzyl phthalate (BBP), and diphenyl 2-ethylhexyl phosphate (DPOP) in RCF coatings, and diethyl phthlate (DEP) in cellulose acetate. Foodstuffs analysed included cheese, pate, chocolate and confectionery products, meat pies, cake, quiches and sandwiches. Analysis was by stable isotope dilution GC/MS for DBP, DCHP and DEP, GC/MS (selected ion monitoring) for BBP and DPOP, and GC with flame ionization detection for DBS and ATBC, but with mass spectrometric confirmation. Levels of plasticizers found in foods were in the following ranges: ATBC in cheese, 2-8 mg/kg; DBS in processed cheese and cooked meats, 76-137 mg/kg; 76-137 mg/kg; DBP, DCHP, BBP, and DPOP found individually or in combination in confectionery, meat pies, cake and sandwiches, total levels from 0.5 to 53 mg/kg; and DEP in quiches, 2-4 mg/kg.

  2. Innovative active packaging systems to prolong the shelf life of Mozzarella cheese.

    PubMed

    Conte, A; Scrocco, C; Sinigaglia, M; Del Nobile, M A

    2007-05-01

    In this work the effectiveness of different antimicrobial packaging systems on the microbial quality decay kinetics during storage of Mozzarella cheese was evaluated. Lemon extract, at 3 different concentrations, was used as active agent, in combination with brine and with a gel solution made of sodium alginate. Shelf life tests were run at 15 degrees C to simulate thermal abuse. The cell load of spoilage and dairy functional microorganisms were monitored at regular time intervals during storage. By fitting the experimental data through a modified version of the Gompertz equation, the shelf life of dairy products packaged in the different systems was calculated. Results show an increase in the shelf life of all active packaged Mozzarella cheeses, confirming that the investigated substance may exert an inhibitory effect on the microorganisms responsible for spoilage phenomena without affecting the functional microbiota of the product.

  3. Development of active polyvinyl alcohol/β-cyclodextrin composites to scavenge undesirable food components.

    PubMed

    López-de-Dicastillo, Carol; Jordá, María; Catalá, Ramón; Gavara, Rafael; Hernández-Muñoz, Pilar

    2011-10-26

    Active food packaging systems based on the incorporation of agents into polymeric package walls are being designed to purposely release or retain compounds to maintain or even increase food quality. The objective of this work was to develop polyvinyl alcohol (PVOH)/β-cyclodextrin (βCD) composite films that can be applied to reduce undesirable component content such as cholesterol in foods through active retention of the compounds in the package walls during storage. Cyclodextrins were added to PVOH in a proportion of 1:1 and cross-linked with glyoxal under acidic media to reduce its water-soluble character. Three different cross-linking procedures were used: cross-linking of the polymer/polysaccharide mixture in solution and film casting, PVOH. βCD*; cross-linking of the polymer, addition of βCD, and casting of the mixture, PVOH*.CD; and casting of a PVOH film, addition of a βCD/glyoxal solution onto the film, and cross-linking during drying, PVOH.CD*. Characterization studies showed that the PVOH*.CD and PVOH.CD* films provided the best physical characteristics with the lowest release values and the highest barrier properties. As a potential application, materials were tested as potential cholesterol-scavenging films. There was a significant reduction in the cholesterol concentration in milk samples when they were exposed to the materials developed.

  4. 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,…

  5. 49 CFR 173.431 - Activity limits for Type A and Type B packages.

    Code of Federal Regulations, 2010 CFR

    2010-10-01

    ... 49 Transportation 2 2010-10-01 2010-10-01 false Activity limits for Type A and Type B packages. 173.431 Section 173.431 Transportation Other Regulations Relating to Transportation PIPELINE AND HAZARDOUS MATERIALS SAFETY ADMINISTRATION, DEPARTMENT OF TRANSPORTATION HAZARDOUS MATERIALS REGULATIONS SHIPPERS-GENERAL REQUIREMENTS FOR SHIPMENTS...

  6. Learning Activity Package, Algebra 103-104, LAPs 23-33.

    ERIC Educational Resources Information Center

    Evans, Diane

    This set of 11 teacher-prepared Learning Activity Packages (LAPs) in intermediate algebra covers number systems; exponents and radicals; polynomials and factoring; rational expressions; coordinate geometry; relations, functions, and inequalities; quadratic equations and inequalities; Quadratic functions; systems of equations and inequalities;…

  7. 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…

  8. 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…

  9. 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…

  10. 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…

  11. Learning Activity Package, American Civics 92, LAPs 1 Through 3 and 5 Through 9.

    ERIC Educational Resources Information Center

    Calhoun, B. C.

    This self paced program in American Civics is for the ninth grade student who needs help on basic skills and who plans to enroll in vocational or business courses. Instructional materials, written at 9th grade level, consist of eight Learning Activity Packages (LAPs) on the following topics: Citizenship and Our Democracy; The Constitution of the…

  12. Learning Activity Package, American Civics 94, LAPs 1 Through 4 and 6 Through 9.

    ERIC Educational Resources Information Center

    Calhoun, B. C.; And Others

    This self-paced program in American Civics is for ninth grade students who definitely plan further education after high school, who have better than average grades, and who will do more than the minimum required work. Instructional materials written at 9th grade level or above consist of Learning Activity Packages (LAPs) on the following topics:…

  13. Employer-Employee Relations. A Guide for Industrial Cooperative Training Programs. Learning Activity Package. LAP 5.

    ERIC Educational Resources Information Center

    Carpenter, Herbert G.; Chernenko, Walter

    This learning activity package, one of six intended for use in Industrial Cooperative Training Programs, is designed to aid students in developing a good employer-employee relationship by gaining the kinds of worker traits sought by employers. (The industrial cooperative training program provides industrial occupational training experience for…

  14. Learning Activity Package, Biology, LAPs 12, 13, 15, 17, and 18.

    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 individuals and populations, communities and ecosystems, diversity, plant functions, and animal functions. Each unit contains a rationale for the material; a list of behavioral objectives…

  15. 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…

  16. Work Experience Education; Learning Activity Packages: General Goals 3-5.

    ERIC Educational Resources Information Center

    California State Polytechnic Coll., San Luis Obispo.

    For a general work experience education program for the secondary grades in California, learning activity packages (LAP) are provided separately for three program goals, which focus on self-awareness and self-evaluation, job requirements, and information necessary for successful job placement and job satisfaction. Program goals, performance…

  17. Work Experience Education; Learning Activity Packages: Exploratory Goals 3-5.

    ERIC Educational Resources Information Center

    California State Polytechnic Coll., San Luis Obispo.

    For an exploratory work experience education program for the secondary grades in California, learning activity packages (LAP) are provided separately for three program goals, which focus on self-awareness and self-evaluation, job requirements, and information necessary for successful job placement and job satisfaction. Program goals, performance…

  18. Work Experience Education; Learning Activity Packages: Vocational Goals 3-5.

    ERIC Educational Resources Information Center

    California State Polytechnic Coll., San Luis Obispo.

    For a vocational work experience education program for the secondary grades in California, learning activity packages (LAP) are provided separately for three program goals, which focus on self-awareness and self-evaluation, job requirements, and information necessary for successful job placement and job satisfaction. Program goals, performance…

  19. Apprenticeship: A Partnership 4. A Learning Activities Package about Apprentices in the Workplace.

    ERIC Educational Resources Information Center

    Fairfax County Public Schools, Falls Church, VA. Office of Adult and Community Education.

    This learning activity package is designed to help apprentices understand some of the different ways in which words can be used to mean different things, depending on where and when one uses the words. It provides examples of words and phrases that are used in the workplace in ways different from the way they are used in regular conversation. Five…

  20. Eugenol-loaded chitosan nanoparticles: II. Application in bio-based plastics for active packaging.

    PubMed

    Woranuch, Sarekha; Yoksan, Rangrong

    2013-07-25

    The aim of the present research was to study the possibility of using eugenol-loaded chitosan nanoparticles as antioxidants for active bio-based packaging material. Eugenol-loaded chitosan nanoparticles were incorporated into thermoplastic flour (TPF) - a model bio-based plastic - through an extrusion process at temperatures above 150°C. The influences of eugenol-loaded chitosan nanoparticles on crystallinity, morphology, thermal properties, radical scavenging activity, reducing power, tensile properties and barrier properties of TPF were investigated. Although the incorporation of 3% (w/w) of eugenol-loaded chitosan nanoparticles significantly reduced the extensibility and the oxygen barrier property of TPF, it provided antioxidant activity and improved the water vapor barrier property. In addition, TPF containing eugenol-loaded chitosan nanoparticles exhibited superior radical scavenging activity and stronger reducing power compared with TPF containing naked eugenol. The results suggest the applicability of TPF containing eugenol-loaded chitosan nanoparticles as an antioxidant active packaging material.

  1. 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.

  2. 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.

  3. Foods and Families Learning Package: An Educational Supplement to Early Childhood News.

    ERIC Educational Resources Information Center

    General Mills, Inc., Minneapolis, Minn.

    This resource guide for the early childhood professional contains creative art activities, active learning experiences, interactive bulletin boards, teacher-made materials, simple cooking projects, inviting fingerplays, songs, and music. The activities are planned to stimulate children's curiosity and senses. Through experiencing these activities,…

  4. 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…

  5. 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.

  6. Development of spoilage microbiota in beef stored in nisin activated packaging.

    PubMed

    Ercolini, Danilo; Ferrocino, Ilario; La Storia, Antonietta; Mauriello, Gianluigi; Gigli, Sergio; Masi, Paolo; Villani, Francesco

    2010-02-01

    The aim of this study was to assess the microbial populations causing the spoilage of chilled beef during storage and to evaluate the effect of the use of an antimicrobial packaging for the meat storage. A nisin activated antimicrobial packaging was developed by using a nisin, HCL and EDTA solution and used for the storage of beef cuts at 1 degrees C. The common spoilage related microbial groups were monitored during the storage of beef in activated and non activated plastic bags by using selective media. The use of the antimicrobial packaging caused an overall significant reduction of viable counts of Gram positive bacteria such as carnobacteria, lactic acid bacteria and Brochotrix thermosphacta whose development was inhibited for at least 11 days of storage compared to the control. Moreover, a 1-3 log cycles reduction of enterobacteria was also registered between 22 and 32 days of storage. The microbiota was assessed at species level by using Polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE) analysis of 16S rRNA gene of DNA extracted directly from meat and from bulk cells from selective media plates and showed that the species occurring within the targeted microbial groups did not change according to storage conditions. In conclusion, the use of the nisin activated packaging reduced the number of spoilage populations but did not affect the species diversity. Improved antimicrobial packaging is needed, possibly coupled with vacuum storage, to possibly achieve a simultaneous inhibition of more spoilage microbial groups and to preserve the microbiological quality of beef during chilled storage.

  7. Where people shop is not associated with the nutrient quality of packaged foods for any racial-ethnic group in the United States12

    PubMed Central

    Stern, Dalia; Robinson, Whitney R; Popkin, Barry M

    2016-01-01

    Background: In the literature, it has been suggested that there are race-ethnic disparities in what Americans eat. In addition, some studies have shown that residents of African American and low-income neighborhoods have less access to grocery stores and supermarkets, which tend to stock healthier foods. However, it is unclear whether differences in food shopping patterns contribute to the poorer nutrient profile of food purchases made by racial-ethnic minorities. Objectives: We examined whether the mix of food stores where people shop (i.e., food-shopping patterns) was associated with the nutrient profile of packaged food purchases (PFPs) and the types of foods and beverages purchased, and we determined whether these associations differ across racial-ethnic groups. Design: We used PFPs by US households (Nielsen National Consumer Panel) from 2007 to 2012 and implemented a cluster analysis to categorize households according to their food-shopping patterns. Longitudinal random-effects linear regression models were used to examine the association between food shopping patterns and the nutrient qualities and types of packaged foods and beverages purchased by race-ethnicity in US households. Results: Shopping primarily at grocery chains was not associated with a better nutrient profile of household PFPs or the food and beverages that households purchased than was shopping primarily at mass merchandisers (value-oriented stores that sell merchandise lines in multiple departments) or at a combination of large and small stores. These results were consistent across racial-ethnic groups. Regardless of where households shopped, non-Hispanic African American households purchased foods with higher energy, total sugar, and sodium densities than did non-Hispanic white and Hispanic households. Conclusion: Policy initiatives that focus on increasing physical access to stores or helping stores sell healthier products to encourage healthier purchases may be ineffective because other

  8. 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

  9. Biogenic synthesis of Zinc oxide nanostructures from Nigella sativa seed: Prospective role as food packaging material inhibiting broad-spectrum quorum sensing and biofilm.

    PubMed

    Al-Shabib, Nasser A; Husain, Fohad Mabood; Ahmed, Faheem; Khan, Rais Ahmad; Ahmad, Iqbal; Alsharaeh, Edreese; Khan, Mohd Shahnawaz; Hussain, Afzal; Rehman, Md Tabish; Yusuf, Mohammad; Hassan, Iftekhar; Khan, Javed Masood; Ashraf, Ghulam Md; Alsalme, Ali Mohammed; Al-Ajmi, Mohamed F; Tarasov, Vadim V; Aliev, Gjumrakch

    2016-12-05

    Bacterial spoilage of food products is regulated by density dependent communication system called quorum sensing (QS). QS control biofilm formation in numerous food pathogens and Biofilms formed on food surfaces act as carriers of bacterial contamination leading to spoilage of food and health hazards. Agents inhibiting or interfering with bacterial QS and biofilm are gaining importance as a novel class of next-generation food preservatives/packaging material. In the present study, Zinc nanostructures were synthesised using Nigella sativa seed extract (NS-ZnNPs). Synthesized nanostructures were characterized hexagonal wurtzite structure of size ~24 nm by UV-visible, XRD, FTIR and TEM. NS-ZnNPs demonstrated broad-spectrum QS inhibition in C. violaceum and P. aeruginosa biosensor strains. Synthesized nanostructures inhibited QS regulated functions of C. violaceum CVO26 (violacein) and elastase, protease, pyocyanin and alginate production in PAO1 significantly. NS-ZnNPs at sub-inhibitory concentrations inhibited the biofilm formation of four-food pathogens viz. C. violaceum 12472, PAO1, L. monocytogenes, E. coli. Moreover, NS-ZnNPs was found effective in inhibiting pre-formed mature biofilms of the four pathogens. Therefore, the broad-spectrum inhibition of QS and biofilm by biogenic Zinc oxide nanoparticles and it is envisaged that these nontoxic bioactive nanostructures can be used as food packaging material and/or as food preservative.

  10. Biogenic synthesis of Zinc oxide nanostructures from Nigella sativa seed: Prospective role as food packaging material inhibiting broad-spectrum quorum sensing and biofilm

    PubMed Central

    Al-Shabib, Nasser A.; Husain, Fohad Mabood; Ahmed, Faheem; Khan, Rais Ahmad; Ahmad, Iqbal; Alsharaeh, Edreese; Khan, Mohd Shahnawaz; Hussain, Afzal; Rehman, Md Tabish; Yusuf, Mohammad; Hassan, Iftekhar; Khan, Javed Masood; Ashraf, Ghulam Md; Alsalme, Ali Mohammed; Al-Ajmi, Mohamed F.; Tarasov, Vadim V.; Aliev, Gjumrakch

    2016-01-01

    Bacterial spoilage of food products is regulated by density dependent communication system called quorum sensing (QS). QS control biofilm formation in numerous food pathogens and Biofilms formed on food surfaces act as carriers of bacterial contamination leading to spoilage of food and health hazards. Agents inhibiting or interfering with bacterial QS and biofilm are gaining importance as a novel class of next-generation food preservatives/packaging material. In the present study, Zinc nanostructures were synthesised using Nigella sativa seed extract (NS-ZnNPs). Synthesized nanostructures were characterized hexagonal wurtzite structure of size ~24 nm by UV-visible, XRD, FTIR and TEM. NS-ZnNPs demonstrated broad-spectrum QS inhibition in C. violaceum and P. aeruginosa biosensor strains. Synthesized nanostructures inhibited QS regulated functions of C. violaceum CVO26 (violacein) and elastase, protease, pyocyanin and alginate production in PAO1 significantly. NS-ZnNPs at sub-inhibitory concentrations inhibited the biofilm formation of four-food pathogens viz. C. violaceum 12472, PAO1, L. monocytogenes, E. coli. Moreover, NS-ZnNPs was found effective in inhibiting pre-formed mature biofilms of the four pathogens. Therefore, the broad-spectrum inhibition of QS and biofilm by biogenic Zinc oxide nanoparticles and it is envisaged that these nontoxic bioactive nanostructures can be used as food packaging material and/or as food preservative. PMID:27917856

  11. 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.

  12. 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.

  13. 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

  14. 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.

  15. Food contamination with organic materials in perspective: packaging materials as the largest and least controlled source? A view focusing on the European situation.

    PubMed

    Grob, Koni; Biedermann, Maurus; Scherbaum, Ellen; Roth, Maria; Rieger, Karl

    2006-01-01

    The comparison of the various sources of food contamination with organic chemicals suggests that in the public, but also among experts, the perception of risk is often distorted. Firstly, neither pesticides nor environmental pollutants contribute the most; the amount of material migrating from food packaging into food may well be 100 times higher. Secondly, control of these large migrants is often lagging behind the standards set up for other sources, since many of the components (particularly those not being "starting materials") have not been identified and, thus, not toxicologically evaluated. Finally, attitudes towards different types of food contaminants are divergent, also reflected by the legal measures: for most sources of food contamination there are strict rules calling for minimization, whereas the European packaging industry has even requested a further increase in the tolerance to as close as possible to the limit set by the toxicologists. This paper calls for a more realistic perception and more coherent legal measures-and improvements in the control of migration from packaging material.

  16. 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.

  17. Application of modified atmosphere packaging (gas flushing and active packaging) for extending the shelf life of Beauveria bassiana conidia at high temperatures

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Limited shelf life has long been a major constraint to the development of fungus-based bioinsecticides (mycoinsecticides). Fungal spores comprising the active ingredients of most products typically lose viability within a few months when stored in conventional packaging at temperatures >30 deg C. Me...

  18. Influence of polymer matrix and adsorption onto silica materials on the migration of alpha-tocopherol into 95% ethanol from active packaging.

    PubMed

    Heirlings, L; Siró, I; Devlieghere, F; Van Bavel, E; Cool, P; De Meulenaer, B; Vansant, E F; Debevere, J

    2004-11-01

    In this study, the effect of polymer materials with different polarity, namely low density polyethylene (LDPE) and ethylene vinyl acetate (EVA), on the migration behaviour of alpha-tocopherol from active packaging was investigated. The antioxidant was also adsorbed onto silica materials, namely SBA-15 (Santa Barbara-15) and Syloblock, in order to protect the antioxidant during extrusion and to ensure a controlled and sufficient release during the shelf-life of the food product. Migration experiments were performed at 7.0 +/- 0.5 degrees C and 95% ethanol was used as fatty food simulant. All films contained a high concentration of alpha-tocopherol, approximately 2000 mg kg(-1), to obtain an active packaging. Polymer matrix had a small influence on the migration profile. The migration of 80% of total migrated amount of antioxidant was retarded for 2.4 days by using LDPE instead of EVA. When alpha-tocopherol was adsorbed onto both silica materials, the migration of 80% of total migrated amount of antioxidant was retarded for 3.4 days in comparison to pure alpha-tocopherol. No difference was seen between the migration profiles of alpha-tocopherol adsorbed onto both silica materials. In the case of pure alpha-tocopherol, 82% of the initial amount of alpha-tocopherol in the film migrated into the food simulant at a rather fast migration rate. In the case of adsorption on silica materials, a total migration was observed. These antioxidative films can have positive food applications.

  19. 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…

  20. 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

  1. Contamination of packaged food by substances migrating from a direct-contact plastic layer: Assessment using a generic quantitative household scale methodology.

    PubMed

    Vitrac, Olivier; Challe, Blandine; Leblanc, Jean-Charles; Feigenbaum, Alexandre

    2007-01-01

    The contamination risk in 12 packaged foods by substances released from the plastic contact layer has been evaluated using a novel modeling technique, which predicts the migration that accounts for (i) possible variations in the time of contact between foodstuffs and packaging and (ii) uncertainty in physico-chemical parameters used to predict migration. Contamination data, which are subject to variability and uncertainty, are derived through a stochastic resolution of transport equations, which control the migration into food. Distributions of contact times between packaging materials and foodstuffs were reconstructed from the volumes and frequencies of purchases of a given panel of 6422 households, making assumptions about household storage behaviour. The risk of contamination of the packaged foods was estimated for styrene (a monomer found in polystyrene yogurt pots) and 2,6-di-tert-butyl-4-hydroxytoluene (a representative of the widely used phenolic antioxidants). The results are analysed and discussed regarding sensitivity of the model to the set parameters and chosen assumptions.

  2. 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.

  3. 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

  4. 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.

  5. 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.

  6. Development of Multifunctional Active Film and Its Application in Modified Atmosphere Packaging of Shiitake Mushrooms.

    PubMed

    Wang, Hong Jiang; An, Duck Soon; Lee, Dong Sun

    2016-09-01

    Agar-based films with multiple functions (CO2 absorption, water vapor absorption, and antimicrobial activity) were developed, tested for their properties, and then applied to the packaging of fresh shiitake mushrooms as an insert label. The films were cast from an agar-based aqueous solution containing a dissolving plasticizer (glycerol), a CO2 absorbent (sodium carbonate [SC] alone or a combination of SC and sodium glycinate [SC-SG]), and a volatile antimicrobial agent (carvacrol [CRV]). The agar of the film matrix is designed to serve as a water vapor absorbent. The multifunctional films tended to have poor mechanical properties, with a hard texture and an opaque and yellowish color. The CO2 absorbent, either SC alone or SC-SG, affected CRV retention and release along with the CO2 and water vapor absorption behavior. Both films (SC-CRV and SC-SG-CRV films) showed good inhibitory effects against Pseudomonas fluorescens and Saccharomyces cerevisiae . SC-CRV film had a higher and faster CO2 absorption property, higher retention and extended release of CRV, and lower and slower water vapor absorption and was assessed to be better suited for use in shiitake mushroom packaging. The packaging in which the SC-CRV film with an appropriate amount of CRV was used as an insert label was able to generate the desired atmosphere and less moisture condensation inside the package, producing the best preservation of quality in terms of mushroom color, firmness, flavor score, and microbial counts after 6 days of storage at 10°C. A tailored modified atmosphere packaging system using multifunctional film would be useful in the preservation of CO2-sensitive fresh commodities.

  7. Cold Oxygen Plasma Treatments for the Improvement of the Physicochemical and Biodegradable Properties of Polylactic Acid Films for Food Packaging.

    PubMed

    Song, Ah Young; Oh, Yoon Ah; Roh, Si Hyeon; Kim, Ji Hyeon; Min, Sea C

    2016-01-01

    The effects of cold plasma (CP) treatment on the physicochemical and biodegradable properties of polylactic acid (PLA) films were studied. The PLA films were exposed to CP for 40 min at 900 W and 667 Pa using oxygen as the plasma-forming gas. The tensile, optical, and dynamic mechanical thermal properties, surface morphology, printability, water contact angle, chemical structure, weight change, and biodegradability properties of the films were evaluated during storage for up to 56 d. The tensile and optical properties of the PLA films were not significantly affected by CP treatment (CPT; P > 0.05). The surface roughness and water contact angle of PLA films increased by CPT and further increased during storage for 56 d. The printability of the PLA films increased following CPT and remained stable throughout the storage period. CP-induced hydrophilicity was also sustained during the storage period. The PLA films lost 1.9% of their weight after CPT, but recovered 99.5% of this loss after 14 d in storage. Photodegradation, thermal, and microbial biodegradable properties of the films were significantly improved by CPT (P < 0.05). Accelerated biodegradation of CP-treated PLA sachets with and without cheese was observed in compost. These results demonstrate the potential of CPT for modifying the stiffness, water contact angle, and chemical structure of PLA films and improving the printability and biodegradability of the films for food packaging.

  8. Analysis of isothiazolinone biocides in paper for food packaging by ultra-high-performance liquid chromatography-tandem mass spectrometry.

    PubMed

    Lin, Q-B; Wang, T-J; Song, H; Li, B

    2010-12-01

    A novel and simple method to detect isothiazolinone-type biocides (2-methyl-3-isothiazolinone (MI), 5-chloro-2-methyl-3-isothiazolinone (CMI), 1,2-benzisothiazolinone (BIT) and 2-octyl-3-isothiazolinone (OIT)) in paper used for food packaging by ultrasonic extraction coupled with UPLC-MS/MS was developed. Parameters affecting process efficiency such as extraction solvents, UPLC mobile phase, gradient elution procedure and MS/MS conditions were studied to optimise the operating conditions. Using the optimised gradient elution procedure, the retention time was less than 6 min. The limits of detection (LODs) were found to be between 0.001 and 0.010 mg kg⁻¹, which was validated using actual concentrations. After diluting the standard solution with a blank matrix, the linear calibration curve ranges were 0.002-1.000 mg kg⁻¹ for BIT and OIT, 0.005-1.000 mg kg⁻¹ for MI, and 0.020-1.000 mg kg⁻¹ for CMI, with correlation coefficients higher than 0.9985 (n = 6). A good level of precision with a mean recovery greater than 81.3% and a relative standard deviation (RSD) less than 6.2% were also obtained. A methodology has been proposed for the analysis of isothiazolinones in paper.

  9. Tracer aroma compound transfer from a solid and complex-flavored food matrix packed in treated papers or plastic packaging film.

    PubMed

    Dury-Brun, Cécile; Lequin, Sonia; Chalier, Pascale; Desobry, Stéphane; Voilley, Andrée

    2007-02-21

    The objective of this work was to study the transfer of four aroma compounds (ethyl butyrate, ethyl hexanoate, cis-3-hexenol, and benzaldehyde) from a solid and complex-flavored food matrix (sponge cake) toward and through packaging films placed in indirect contact during storage in accelerated aging conditions (38 degrees C and 86% relative humidity gradient). The efficiency of treated papers relative to that of standard paper and plastic as barrier was tested. Before storage, aroma compound volatility in the sponge cake was measured, and similar values were found between aroma compounds, due to the fat content of the sponge cake. Whatever the aroma compound, permeability values during storage were similar for the same packaging film. The plastic film was the highest barrier, whereas calendering and coating treatments applied to treated papers decreased effectively their permeability. An opposite trend was observed for aroma compound sorption into packaging films during storage.

  10. Prompt gamma neutron activation analysis of toxic elements in radioactive waste packages.

    PubMed

    Ma, J-L; Carasco, C; Perot, B; Mauerhofer, E; Kettler, J; Havenith, A

    2012-07-01

    The French Alternative Energies and Atomic Energy Commission (CEA) and National Radioactive Waste Management Agency (ANDRA) are conducting an R&D program to improve the characterization of long-lived and medium activity (LL-MA) radioactive waste packages. In particular, the amount of toxic elements present in radioactive waste packages must be assessed before they can be accepted in repository facilities in order to avoid pollution of underground water reserves. To this aim, the Nuclear Measurement Laboratory of CEA-Cadarache has started to study the performances of Prompt Gamma Neutron Activation Analysis (PGNAA) for elements showing large capture cross sections such as mercury, cadmium, boron, and chromium. This paper reports a comparison between Monte Carlo calculations performed with the MCNPX computer code using the ENDF/B-VII.0 library and experimental gamma rays measured in the REGAIN PGNAA cell with small samples of nickel, lead, cadmium, arsenic, antimony, chromium, magnesium, zinc, boron, and lithium to verify the validity of a numerical model and gamma-ray production data. The measurement of a ∼20kg test sample of concrete containing toxic elements has also been performed, in collaboration with Forschungszentrum Jülich, to validate the model in view of future performance studies for dense and large LL-MA waste packages.

  11. Effect of high-pressure/temperature (HP/T) treatments of in-package food on additive migration from conventional and bio-sourced materials.

    PubMed

    Mauricio-Iglesias, M; Jansana, S; Peyron, S; Gontard, N; Guillard, V

    2010-01-01

    Migration was assessed during and after two high-pressure/temperature (HP/T) treatments intended for a pasteurization (800 MPa for 5 min, from 20 to 40 degrees C) and a sterilization treatment (800 MPa for 5 min, from 90 to 115 degrees C) and were compared with conventional pasteurization and sterilization, respectively. The specific migration of actual packaging additives used as antioxidants and ultraviolet light absorbers (Irganox 1076, Uvitex OB) was investigated in a number of food-packaging systems combining one synthetic common packaging (LLDPE) and a bio-sourced one (PLA) in contact with the four food-simulating liquids defined by European Commission regulations. After standard HP/T processing, migration kinetics was followed during the service life of the packaging material using Fourier transform infrared spectrometer (FTIR) spectroscopy. LLDPE withstood the high-pressure sterilization, whereas it melted during the conventional sterilization. No difference was observed on migration from LLDPE for both treatments. In the case of PLA, migration of Uvitex OB was very low or not detectable for all the cases studied.

  12. Chitosan coatings onto polyethylene terephthalate for the development of potential active packaging material

    NASA Astrophysics Data System (ADS)

    Zemljič, Lidija Fras; Tkavc, Tina; Vesel, Alenka; Šauperl, Olivera

    2013-01-01

    In this paper advanced surface treatment of PET plastic film is presented for introduction of antimicrobial properties as a potential application for food (as for example meat) packaging material. Adsorption/desorption of chitosan onto PET plastic film surface was studied using several analytical techniques such as: X-Ray Photoelectron Spectroscopy (XPS), ATR-FTIR spectroscopy and titrations. Kinetic desorption of chitosan from PET surface was analysed by polyelectrolyte titration and spectrophotometric Ninhydrine reaction. Standard antimicrobial test ASTM E2149-01 was performed for functionalised PET materials in order to determine their antimicrobial properties; i. e. to measure the reductions of some of the meat pathogens; such as bacteria Salmonella enterica, Campylobacter spp., Escherichia coli, Listeria monocytogenes and fungi Candida albicans.

  13. Autoinducer-2-like activity associated with foods and its interaction with food additives.

    PubMed

    Lu, Lingeng; Hume, Michael E; Pillai, Suresh D

    2004-07-01

    The autoinducer-2 (AI-2) molecule produced by bacteria as part of quorum sensing is considered to be a universal inducer signal in bacteria because it reportedly influences gene expression in a variety of both gram-negative and gram-positive bacteria. The objective of this study was to determine whether selected fresh produce and processed foods have AI-2-like activity and whether specific food additives can act as AI-2 mimics and result in AI-2-like activity. The luminescence-based response of the reporter strain Vibrio harveyi BB170 was used as the basis for determining AI-2 activity in the selected foods and food ingredients. Maximum AI-2 activity was seen on the frozen fish sample (203-fold, compared with the negative control) followed by tomato, cantaloupe, carrots, tofu, and milk samples. Interestingly, some samples were capable of inhibiting AI-2 activity. Turkey patties showed the highest inhibition (99.8% compared with the positive control) followed by chicken breast (97.5%), homemade cheeses (93.7%), beef steak (90.6%), and beef patties (84.4%). AI-2 activity was almost totally inhibited by sodium propionate, whereas sodium benzoate caused 93.3% inhibition, compared with 75% inhibition by sodium acetate. Sodium nitrate did not have any appreciable effect, even at 200 ppm. Understanding the relationships that exist between AI-2 activity on foods and the ecology of pathogens and food spoilage bacteria on foods could yield clues about factors controlling food spoilage and pathogen virulence.

  14. New UPLC coupled to mass spectrometry approaches for screening of non-volatile compounds as potential migrants from adhesives used in food packaging materials.

    PubMed

    Canellas, E; Nerín, C; Moore, R; Silcock, P

    2010-05-07

    The objective of this study was to identify the non-volatile compounds as potential migrants from adhesives used in food packaging. A number of the current acrylic adhesive formulations were extracted and prepared for analysis. The extracts were screened using ultra-performance liquid chromatography coupled to a time-of-flight mass spectrometer detector (UPLC-TOF-MS). This approach allowed the identification of several components by a combination of exact mass and in-source collision induced dissociation (CID). Due to the lack of freely available information on adhesive formulations further analyses were undertaken using ultra-performance liquid chromatography coupled to high definition mass spectrometry (UPLC-HDMS). Using the Mass Fragment tool to interrogate fragmentation data, a wide series of compounds were identified, demonstrating the usefulness and importance of these tools for difficult problems. Moreover, using several packaging materials containing adhesives, qualitative migration tests were performed with Tenax as a food simulant. Several non-volatile compounds were identified as well in the Tenax which emphasizes the importance of this work and demonstrates that even the non-volatile compounds have the potential to migrate into food which is in contact with packaging materials. The main characteristics of the screening study and the results obtained are shown and discussed.

  15. Reliable liquid chromatography-mass spectrometry method for investigation of primary aromatic amines migration from food packaging and during industrial curing of multilayer plastic laminates.

    PubMed

    Lambertini, Francesca; Di Lallo, Valentina; Catellani, Dante; Mattarozzi, Monica; Careri, Maria; Suman, Michele

    2014-09-01

    Primary aromatic amines (PAAs) can migrate from packaging into food from different sources such as polyurethanic adhesives used for the manufacture of multilayer films, which may contain residual aromatic isocyanates, or recycled paperboard, because of the presence of azo dyes in the printed paper massively used in the recycling process. In the present work, a reliable analytical method, exploiting a conventional high-performance liquid chromatography-(selected ion monitoring)-mass spectrometry system, for PAAs compliance assessment in food contact materials was developed as an effective alternative to the current standard spectrophotometric one, moving in this way from the screening to the accurate and selective quantitation perspective for the analysis of PAAs both in aqueous and acidic food simulants. The main validation parameters were verified achieving very satisfactory results in terms of linearity range, limit of detection (ranging from 0.1 to 1.0 µg kg(-1)) and quantitation (ranging from 0.1 to 3.6 µg kg(-1)), repeatability and accuracy. Suitability of the method was demonstrated for a wide range of commercial samples, chosen among different producers of the most common used food packaging plastic and paperboard categories and then analyzed to assess the risk related to PAAs migration. Finally, the method was also successfully exploited to monitor the evolution of potential PAAs migration during the industrial curing process of multilayer plastic laminates, prior to their release for delivery to the food industry end user.

  16. Bio-based coatings as potential barriers to chemical contaminants from recycled paper and board for food packaging.

    PubMed

    Guazzotti, V; Marti, A; Piergiovanni, L; Limbo, S

    2014-01-01

    Partition and diffusion experiments were carried out with paper and board samples coated with different biopolymers. The aim was to evaluate the physicochemical behaviour and barrier properties of bio-coatings against migration of typical contaminants from recycled paper packaging. Focus was directed towards water-based, renewable biopolymers, such as modified starches (cationic starch and cationic waxy starch), plant and animal proteins (gluten and gelatine), poured onto paper with an automatic applicator. Additionally, a comparison with polyethylene-laminated paper was performed. Microstructural observations of the bio-coated paper allowed the characterisation of samples. From the partitioning studies, considerable differences in the adsorption behaviour of the selected contaminants between bio-coated or uncoated paper and air were highlighted. For both the polar and non-polar compounds considered (benzophenone and diisobutyl phthalate, respectively), the lowest values of partition coefficients were found when paper was bio-coated, making it evident that biopolymers acted as chemical/physical barriers towards these contaminants. These findings are discussed considering the characteristics of the tested biopolymers. Diffusion studies into the solid food simulant poly 2,6-diphenyl-p-phenylene oxide, also known as Tenax(®), confirmed that all the tested biopolymers slowed down migration. The Weibull kinetic model was fitted to the experimental data to compare migration from paper and bio-coated paper. Values found for β, an index determining the pattern of curvature, ranged from 1.1 to 1.7 for uncoated and polyethylene paper, whereas for bio-coated papers they ranged from 2.2 to 4.9, corresponding to the presence of an evident lag phase due to barrier properties of the tested bio-coatings.

  17. Assessing the Role of Shape and Label in the Misleading Packaging of Food Imitating Products: From Empirical Evidence to Policy Recommendation.

    PubMed

    Basso, Frédéric; Bouillé, Julien; Le Goff, Kévin; Robert-Demontrond, Philippe; Oullier, Olivier

    2016-01-01

    Food imitating products are chemical consumer items used frequently in the household for cleaning and personal hygiene (e.g., bleach, soap, and shampoo), which resemble food products. Their containers replicate elements of food package design such as possessing a shape close in style to drinking product containers or bearing labels that depict colorful fruits. In marketing, these incongruent forms are designed to increase the appeal of functional products, leading to chemical consumer product embellishment. However, due to the resulting visual ambiguity, food imitating products may expose consumers to the risk of being poisoned from ingestion. Thus, from a public health perspective, food imitating products are considered dangerous chemical products that should not be sold, and may merit being recalled for the safety of consumers. To help policymakers address the hazardous presence of food imitating products, the purpose of this article is to identify the specific design features that generate most ambiguity for the consumer, and therefore increase the likelihood of confusion with foodstuffs. Among the visual elements of food packaging, the two most important features (shape and label) are manipulated in a series of three lab studies combining six Implicit Association Tests (IATs) and two explicit measures on products' drinkability and safety. IATs were administered to assess consumers' implicit association of liquid products with tastiness in a within-subject design in which the participants (N = 122) were presented with two kinds of food imitating products with a drink shape or drink label compared with drinks (experiential products with congruent form) and classic chemical products (hygiene products) (functional products with congruent form). Results show that chemical consumer products with incongruent drink shapes (but not drink labels) as an element of food package design are both implicitly associated with tastiness and explicitly judged as safe and drinkable

  18. Assessing the Role of Shape and Label in the Misleading Packaging of Food Imitating Products: From Empirical Evidence to Policy Recommendation

    PubMed Central

    Basso, Frédéric; Bouillé, Julien; Le Goff, Kévin; Robert-Demontrond, Philippe; Oullier, Olivier

    2016-01-01

    Food imitating products are chemical consumer items used frequently in the household for cleaning and personal hygiene (e.g., bleach, soap, and shampoo), which resemble food products. Their containers replicate elements of food package design such as possessing a shape close in style to drinking product containers or bearing labels that depict colorful fruits. In marketing, these incongruent forms are designed to increase the appeal of functional products, leading to chemical consumer product embellishment. However, due to the resulting visual ambiguity, food imitating products may expose consumers to the risk of being poisoned from ingestion. Thus, from a public health perspective, food imitating products are considered dangerous chemical products that should not be sold, and may merit being recalled for the safety of consumers. To help policymakers address the hazardous presence of food imitating products, the purpose of this article is to identify the specific design features that generate most ambiguity for the consumer, and therefore increase the likelihood of confusion with foodstuffs. Among the visual elements of food packaging, the two most important features (shape and label) are manipulated in a series of three lab studies combining six Implicit Association Tests (IATs) and two explicit measures on products' drinkability and safety. IATs were administered to assess consumers' implicit association of liquid products with tastiness in a within-subject design in which the participants (N = 122) were presented with two kinds of food imitating products with a drink shape or drink label compared with drinks (experiential products with congruent form) and classic chemical products (hygiene products) (functional products with congruent form). Results show that chemical consumer products with incongruent drink shapes (but not drink labels) as an element of food package design are both implicitly associated with tastiness and explicitly judged as safe and drinkable

  19. LC-MS/MS analytical procedure to quantify tris(nonylphenyl)phosphite, as a source of the endocrine disruptors 4-nonylphenols, in food packaging materials.

    PubMed

    Mottier, Pascal; Frank, Nancy; Dubois, Mathieu; Tarres, Adrienne; Bessaire, Thomas; Romero, Roman; Delatour, Thierry

    2014-01-01

    Tris(nonylphenyl)phosphite, an antioxidant used in polyethylene resins for food applications, is problematic since it is a source of the endocrine-disrupting chemicals 4-nonylphenols (4NP) upon migration into packaged foods. As a response to concerns surrounding the presence of 4NP-based compounds in packaging materials, some resin producers and additive suppliers have decided to eliminate TNPP from formulations. This paper describes an analytical procedure to verify the "TNPP-free" statement in multilayer laminates used for bag-in-box packaging. The method involves extraction of TNPP from laminates with organic solvents followed by detection/quantification by LC-MS/MS using the atmospheric pressure chemical ionisation (APCI) mode. A further acidic treatment of the latter extract allows the release of 4NP from potentially extracted TNPP. 4NP is then analysed by LC-MS/MS using electrospray ionisation (ESI) mode. This two-step analytical procedure ensures not only TNPP quantification in laminates, but also allows the flagging of other possible sources of 4NP in such packaging materials, typically as non-intentionally added substances (NIAS). The limits of quantification were 0.50 and 0.48 µg dm⁻² for TNPP and 4NP in laminates, respectively, with recoveries ranging between 87% and 114%. Usage of such analytical methodologies in quality control operations has pointed to a lack of traceability at the packaging supplier level and cross-contamination of extrusion equipment at the converter level, when TNPP-containing laminates are processed on the same machine beforehand.

  20. System-in-package solution for a low-power active electrode module.

    PubMed

    Gaio, Nikolas; Gao, Linping; Cai, Jinhe; Zhang, Jinyong; Wang, Lei

    2014-01-01

    This paper presents the design of system in package for a low-power active electrode module. The main aim of this research is to provide a low-cost, high-density, and high-quality module, exploiting the features of a System-in-Package (SiP) solution. To the best knowledge of the authors, this is the first time that SiP technology has been used in the development of a modular active electrode. Two SiPs have been designed and one of them has been fabricated and tested. The dimensions of the latter are 7×7×1 mm and it was designed taking in account the necessity of soldering it by hand. On the contrary, the other package dimensions are 4.5×4.5×1 mm and it was designed for fully exploiting the latest technologies available to authors. The SiPs have been designed to be reused in different electrocardiogram (ECG) systems and are easy to solder using ball grids arrays (BGA) and land grids arrays (LGA) as second level interconnection; both these features allow to reduce the time to market of the supra-system including the module. The active electrode presents a bandwidth which ranges from 7.9 mHz to 300 Hz and it has a mid-band gain which can be set to a maximum value of 40 dB. The fabricated SiP has been tested on a printed circuit board (PCB), with an input signal generated by a Dimetek iBUSS-P biomedical signal simulator showing a satisfying functioning of the SiP.

  1. Display life of beef packaged with an antioxidant active film as a function of the concentration of oregano extract.

    PubMed

    Camo, Javier; Lorés, Alberto; Djenane, Djamel; Beltrán, José Antonio; Roncalés, Pedro

    2011-05-01

    Fresh beef steaks were packaged with a new antioxidant active system containing increasing concentrations (0.5, 1, 2 and 4%) of an oregano extract. Control samples were packaged without the active film. Additional samples were sprayed with the extract and packaged as the control samples. Packages were filled with a 80%O(2)/20%CO(2) atmosphere and displayed under illumination (14 h) at 1 ± 1 °C for 28 days. Metmyoglobin formation, lipid oxidation (TBARS), instrumental colour (CIE a*) and sensory colour, discoloration, off-odour and oregano smell were determined. Active packaging significantly (P < 0.05) enhanced oxidative stability of beef steaks, depending on the oregano concentration of the active film. The display life of beef samples demonstrated that at least 1% oregano was needed for obtaining a significant increase of display life from 14 to 23 days. A concentration of 4% gave rise to unacceptable oregano smell. As a consequence, most suitable oregano extract concentrations for optimum active packaging in this system should be within the range 1-2%.

  2. Food for Healthy Living and Active Ageing.

    PubMed

    Ajmone Marsan, Paolo; Cocconcelli, Pier Sandro; Masoero, Francesco; Miggiano, Giacinto; Morelli, Lorenzo; Moro, Daniele; Rossi, Filippo; Sckokai, Paolo; Trevisi, Erminio

    2014-01-01

    The link between diet and health has been recognized since the Grecian period; as Hippocrates said, "Let food be your medicine and medicine be your food". Although the primary goals of diet are meeting nutritional requirements and providing energy, there is increasing awareness that a correct and balanced diet may prevent the insurgence of diet-related pathologies and/or improve well-being and life expectancy, also reflecting on the ageing process. Research on the interaction among nutrients, gut microbiota and host metabolism is presently unravelling the molecular mechanisms underlying the positive and negative effects of traditional diets on health and ageing, providing useful information for the design of innovative foods targeting specific needs and segments of the population. The food supply chain plays a key role in ensuring quality and safety through both comprehensive quality management and inspection systems and a focused innovation process mainly devoted to the creation of functional foods. However, innovation and scientific development pose a problem of information asymmetry towards final consumers; thus, regulatory aspects and private and public communication strategies must be efficiently developed.

  3. Screening of lactic acid bacteria from vacuum packaged beef for antimicrobial activity

    PubMed Central

    Oliveira, Roseane B. P.; de L. Oliveira, Afonso; Glória, M. Beatriz A.

    2008-01-01

    The objective of this study was to isolate lactic acid bacteria (LAB) from vacuum packaged beef and to investigate their antagonist activity. LAB mean counts of 5.19 log cfu/cm2 were obtained from five samples of vacuum packaged beef. Two hundred isolates were selected and screened for the inhibitory effect on five ATCC reference Lactobacillus strains. Thirty six isolates showed activity in the agar spot test against at least two of the indicator strains. However, only six cell free supernatants (CFS) from these isolates exhibited activity against the indicator strains using the well-diffusion test and conditions that eliminated the effects of organic acids and hydrogen peroxide. L. acidophilus was the most sensitive indicator tested, whereas L. plantarum and L. fermentum were the most resistant ones. Identification by MIDI system indicated that these LAB isolates were Lactococcus lactis subsp. cremoris, Pediococcus acidilactici, Lactobacillus delbrueckii subsp. bulgaricus and Lactobacillus casei GC subgroup A. The antagonistic factors produced by most of these LAB against L. acidophilus were resistant to heat treatment (100°C for 10 min) and stable over a wide pH range (4.0 to 9.0). These data suggest that these isolates could be used as promising hurdles aiming increased safety and extended shelf life of meat products. PMID:24031232

  4. Nanotechnology -New Lifeline For Food Industry.

    PubMed

    Kour, Harleen; Malik, Anisa A; Ahmad, Naseer; Wani, Towseef A; Kaul, Raj K; Bhat, Anju

    2015-06-05

    Nanotechnology is an enable technology that has the potential to revolutionize agriculture and food systems. 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.

  5. Properties of polyethylene films with incorporated benzoic anhydride and/or ethyl and propyl esters of 4-hydroxybenzoic acid and their suitability for food packaging.

    PubMed

    Dobiás, J; Chudackova, K; Voldrich, M; Marek, M

    2000-12-01

    Benzoic anhydride and ethyl and propyl esters of 4-hydroxybenzoic acid (ETP and PRP, respectively, also termed parabens) incorporated into low density polyethylene (LDPE) film were studied with regard to migration into food and food simulants at 6 degrees C and 25 degrees C, and changes in selected properties of the film were investigated. Antimicrobials were incorporated into polymer film in concentrations of 5 g/kg and 10 g/kg. The addition of parabens into the polymer was more difficult than benzoic anhydride due to their volatility. For benzoic anhydride, 30-40% and 10-20% of the added amount was found to leach from the film into aqueous and olive oil food simulants, respectively. The migration into both water and olive oil followed a very similar course in the case of parabens. Migration levels over 90% and in the range of 70% to 80%, relative to the amount of agent in the film, were determined for ETP and PRP respectively. The incorporation of antimicrobials into the film significantly changed the functional characteristics of the packaging material, i.e. permeability of oxygen, carbon dioxide and water vapour, tensile strength, coefficient of friction, sealing strength and transparency. Shelf life tests with packaged cheese and toasted bread demonstrated the efficiency of the film containing 10 g/kg of BA against mould growth on the food surface during storage at 6 degrees C.

  6. Migration testing of plastics and microwave-active materials for high-temperature food-use applications.

    PubMed

    Castle, L; Jickells, S M; Gilbert, J; Harrison, N

    1990-01-01

    Temperatures have been measured using a fluoro-optic probe at the food/container or food/packaging interfaces as appropriate, for a range of foods heated in either a microwave or a conventional oven. Reheating ready-prepared foods packaged in plastics pouches, trays or dishes in the microwave oven, according to the manufacturers' instructions, resulted in temperatures in the range 61-121 degrees C. Microwave-active materials (susceptors) in contact with ready-prepared foods frequently reached local spot temperatures above 200 degrees C. For foods cooked in a microwave oven according to published recipes, temperatures from 91 degrees C to 200 degrees C were recorded, whilst similar temperatures (92-194 degrees C) were attained in a conventional oven, but over longer periods of time. These measurements form the basis for examining compliance with specific and overall migration limits for plastics materials. The testing conditions proposed depend on the intended use of the plastic - for microwave oven use for aqueous foods, for all lidding materials, and for reheating of foods, testing would only be required with aqueous simulants for 1 h at 100 degrees C; for unspecified microwave oven use, testing with olive oil would be required for 30 min at 150 degrees C; and for unspecified use in a conventional oven testing with olive oil would be required for 2 h at 175 degrees C. For microwave-active materials, it is proposed that testing is carried out in the microwave oven using a novel semi-solid simulant comprising olive oil and water absorbed onto an inert support of diatomaceous earth. The testing in this instance is carried out with the simulant instead of food in a package and heating in the microwave oven at 600 W for 4 min for every 100 g of simulant employed. There is an option in every case to test for migration using real foods rather than simulants if it can be demonstrated that results using simulants are unrepresentative of those for foods. The proposed

  7. Use of Pressure Activation in Food Quality Improvement.

    PubMed

    Shigematsu, Toru

    2015-01-01

    Beside intensive studies on inactivation microorganisms by high hydrostatic pressure (HP) for food storage, pressure effects on property of food materials have also been studied based on knowledge in pressure effect on biomolecules. Pressure effects on biological membranes and mass transfer in cellular biological materials and on enzyme activity would give an idea that HP treatment can introduce two types of activations into food materials: improved mass transfer and enzyme activity. Studies focusing on these pressure activations on food materials were then reviewed. Rice flour with an exclusively fine mean particle size and small starch damage was obtained due to improved water absorption properties and/or enzyme activity by HP. HP treatment increased of free amino acids and γ-aminobutyric acid (GABA) in rice and soybeans due to improved proteolysis and amino acid metabolism. Improvement of antioxidant activity and alteration of polyphenolic-compounds composition in food materials were also demonstrated by HP treatment. The HP-induced activations on food materials could contribute towards processing technologies for food quality improvement.

  8. Effectiveness of Active Packaging on Control of Escherichia Coli O157:H7 and Total Aerobic Bacteria on Iceberg Lettuce.

    PubMed

    Lu, Haixia; Zhu, Junli; Li, Jianrong; Chen, Jinru

    2015-06-01

    Contaminated leafy green vegetables have been linked to several outbreaks of human gastrointestinal infections. Antimicrobial interventions that are adoptable by the fresh produce industry for control of pathogen contamination are in great demand. This study was undertaken to evaluate the efficacy of sustained active packaging on control of Escherichia coli O157:H7 and total aerobic bacteria on lettuce. Commercial Iceberg lettuce was inoculated with a 3-strain mixture of E. coli O157:H7 at 10(2) or 10(4) CFU/g. The contaminated lettuce and un-inoculated controls were placed respectively in 5 different active packaging structures. Traditional, nonactive packaging structure was included as controls. Packaged lettuce was stored at 4, 10, or 22 °C for 3 wk and sampled weekly for the population of E. coli O157:H7 and total aerobic bacteria. Results showed that packaging structures with ClO2 generator, CO2 generator, or one of the O2 scavengers effectively controlled the growth of E. coli O157:H7 and total aerobic bacteria under all storage conditions. Packaging structure with the ClO2 generator was most effective and no E. coli O157:H7 was detected in samples packaged in this structure except for those that were inoculated with 4 log CFU/g of E. coli O157:H7 and stored at 22 °C. Packaging structures with an oxygen scavenger and the allyl isothiocyanate generator were mostly ineffective in control of the growth of the bacteria on Iceberg lettuce. The research suggests that some of the packaging structures evaluated in the study can be used to control the presence of foodborne pathogens on leafy green vegetables.

  9. Chitosan films and blends for packaging material.

    PubMed

    van den Broek, Lambertus A M; Knoop, Rutger J I; Kappen, Frans H J; Boeriu, Carmen G

    2015-02-13

    An increased interest for hygiene in everyday life as well as in food, feed and medical issues lead to a strong interest in films and blends to prevent the growth and accumulation of harmful bacteria. A growing trend is to use synthetic and natural antimicrobial polymers, to provide non-migratory and non-depleting protection agents for application in films, coatings and packaging. In food packaging, antimicrobial effects add up to the barrier properties of the materials, to increase the shelf life and product quality. Chitosan is a natural bioactive polysaccharide with intrinsic antimicrobial activity and, due to its exceptional physicochemical properties imparted by the polysaccharide backbone, has been recognized as a natural alternative to chemically synthesized antimicrobial polymers. This, associated with the increasing preference for biofunctional materials from renewable resources, resulted in a significant interest on the potential for application of chitosan in packaging materials. In this review we describe the latest developments of chitosan films and blends as packaging material.

  10. Development and characterisation of HPMC films containing PLA nanoparticles loaded with green tea extract for food packaging applications.

    PubMed

    Wrona, Magdalena; Cran, Marlene J; Nerín, Cristina; Bigger, Stephen W

    2017-01-20

    A novel active film material based on hydroxypropyl-methylcellulose (HPMC) containing poly(lactic acid) (PLA) nanoparticles (NPs) loaded with antioxidant (AO) green tea extract (GTE) was successfully developed. The PLA NPs were fabricated using an emulsification-solvent evaporation technique and the sizes were varied to enable a controlled release of the AO from the HPMC matrix. A statistical experimental design was used to optimise the synthesis of the NPs in order to obtain different sizes of nanoparticles and the loading of these into the HPMC matrix was also varied. The physico-chemical properties of the composite films were investigated and the release of the AO was confirmed by migration studies in 50% v/v ethanol/water food simulant. The AO capacity of the GTE released from the active films was studied using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical method and the results suggest that the material could potentially be used for extending the shelf-life of food products with high fat content.

  11. Meat Processing Plant Microbiome and Contamination Patterns of Cold-Tolerant Bacteria Causing Food Safety and Spoilage Risks in the Manufacture of Vacuum-Packaged Cooked Sausages.

    PubMed

    Hultman, Jenni; Rahkila, Riitta; Ali, Javeria; Rousu, Juho; Björkroth, K Johanna

    2015-10-01

    Refrigerated food processing facilities are specific man-made niches likely to harbor cold-tolerant bacteria. To characterize this type of microbiota and study the link between processing plant and product microbiomes, we followed and compared microbiota associated with the raw materials and processing stages of a vacuum-packaged, cooked sausage product affected by a prolonged quality fluctuation with occasional spoilage manifestations during shelf life. A total of 195 samples were subjected to culturing and amplicon sequence analyses. Abundant mesophilic psychrotrophs were detected within the microbiomes throughout the different compartments of the production plant environment. However, each of the main genera of food safety and quality interest, e.g., Leuconostoc, Brochothrix, and Yersinia, had their own characteristic patterns of contamination. Bacteria from the genus Leuconostoc, commonly causing spoilage of cold-stored, modified-atmosphere-packaged foods, were detected in high abundance (up to >98%) in the sausages studied. The same operational taxonomic units (OTUs) were, however, detected in lower abundances in raw meat and emulsion (average relative abundance of 2%±5%), as well as on the processing plant surfaces (<4%). A completely different abundance profile was found for OTUs phylogenetically close to the species Yersinia pseudotuberculosis. These OTUs were detected in high abundance (up to 28%) on the processing plant surfaces but to a lesser extent (<1%) in raw meat, sausage emulsion, and sausages. The fact that Yersinia-like OTUs were found on the surfaces of a high-hygiene packaging compartment raises food safety concerns related to their resilient existence on surfaces.

  12. Study of the Use of Oxygen-Absorbing Packaging Material to Prolong Shelf-Life of Rations

    DTIC Science & Technology

    2010-05-28

    unlimited. The effectiveness of a new oxygen absorbing packaging technology in modifying the inner atmosphere to very low residual oxygen retarding...attached 3 Summary The effectiveness of a new oxygen absorbing packaging technology in modifying the inner atmosphere to very low residual...packaged products according to product specifications (Phase I); (2) identifying the relationship between food moisture content and activation of

  13. Activation of HIV-1 with Nanoparticle-Packaged Small-Molecule Protein Phosphatase-1-Targeting Compound

    PubMed Central

    Smith, Kahli A.; Lin, Xionghao; Bolshakov, Oleg; Griffin, James; Niu, Xiaomei; Kovalskyy, Dmytro; Ivanov, Andrey; Jerebtsova, Marina; Taylor, Robert E.; Akala, Emmanuel; Nekhai, Sergei

    2015-01-01

    Complete eradication of HIV-1 infection is impeded by the existence of latent HIV-1 reservoirs in which the integrated HIV-1 provirus is transcriptionally inactive. Activation of HIV-1 transcription requires the viral Tat protein and host cell factors, including protein phosphatase-1 (PP1). We previously developed a library of small compounds that targeted PP1 and identified a compound, SMAPP1, which induced HIV-1 transcription. However, this compound has a limited bioavailability in vivo and may not be able to reach HIV-1-infected cells and induce HIV-1 transcription in patients. We packaged SMAPP1 in polymeric polyethylene glycol polymethyl methacrylate nanoparticles and analyzed its release and the effect on HIV-1 transcription in a cell culture. SMAPP1 was efficiently packaged in the nanoparticles and released during a 120-hr period. Treatment of the HIV-1-infected cells with the SMAPP1-loaded nanoparticles induced HIV-1 transcription. Thus, nanoparticles loaded with HIV-1-targeting compounds might be useful for future anti-HIV-1 therapeutics. PMID:26839837

  14. Migration of epoxidised soya bean oil into foods from retail packaging materials and from plasticised PVC film used in the home.

    PubMed

    Castle, L; Mayo, A; Gilbert, J

    1990-01-01

    Epoxidised soya bean oil (ESBO) is used as a plasticiser and heat stabiliser in a number of feed contact materials, in particular in poly(vinyl chloride) (PVC) films and gaskets. The level of ESBO migration into foods has been determined using a combined gas chromatographic/mass spectrometric (GC/MS) analytical procedure. The study has included both the use of ESBO-containing materials for retail packaged foods and the domestic use of plasticised PVC films for applications such as wrapping food and covering food for re-heating in a microwave oven. Levels of ESBO in fresh retail meat samples wrapped in film ranged from less than 1 to 4 mg/kg, but were higher (max. 22 mg/kg) in retail cooked meat. Migration into sandwiches and rolls from 'take-away' outlets ranged from less than 1 to 27 mg/kg depending on factors such as the type of filling and the length of the contact time prior to analysis. The levels of migration of ESBO into cheese and cakes were consistent with previous experience with plasticiser migration--direct contact with fatty surfaces leading to the highest levels. When the film was used for microwave cooking in direct contact with food, levels of ESBO from 5 to 85 mg/kg were observed, whereas when the film was employed only as a splash cover for re-heating foods, ESBO levels ranged from 0.1 to 16 mg/kg. For a variety of baby foods there was no significant difference in ESBO levels between foods packaged in glass jars with PVC gaskets and foods in cans containing ESBO in the can lacquer. In both cases ESBO levels were low, ranging from less than 0.1 to 7.6 mg/kg. It is not clear for these retail samples, if the low levels observed (average 1.9 mg/kg) result solely from migration or contain some contribution from naturally occurring epoxides.

  15. Neutron activation analysis for antimetabolites. [in food samples

    NASA Technical Reports Server (NTRS)

    1973-01-01

    Determination of metal ion contaminants in food samples is studied. A weighed quantity of each sample was digested in a concentrated mixture of nitric, hydrochloric and perchloric acids to affect complete solution of the food products. The samples were diluted with water and the pH adjusted according to the specific analysis performed. The samples were analyzed by neutron activation analysis, polarography, and atomic absorption spectrophotometry. The solid food samples were also analyzed by neutron activation analysis for increased sensitivity and lower levels of detectability. The results are presented in tabular form.

  16. Reflective Packaging

    NASA Technical Reports Server (NTRS)

    1994-01-01

    The aluminized polymer film used in spacecraft as a radiation barrier to protect both astronauts and delicate instruments has led to a number of spinoff applications. Among them are aluminized shipping bags, food cart covers and medical bags. Radiant Technologies purchases component materials and assembles a barrier made of layers of aluminized foil. The packaging reflects outside heat away from the product inside the container. The company is developing new aluminized lines, express mailers, large shipping bags, gel packs and insulated panels for the building industry.

  17. 21 CFR 108.35 - Thermal processing of low-acid foods packaged in hermetically sealed containers.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION EMERGENCY PERMIT CONTROL Specific... may result in the distribution in interstate commerce of processed foods that may be injurious to... into interstate commerce. The Commissioner of Food and Drugs therefore finds that, in order to...

  18. Food intake monitoring: an acoustical approach to automated food intake activity detection and classification of consumed food.

    PubMed

    Päßler, Sebastian; Wolff, Matthias; Fischer, Wolf-Joachim

    2012-06-01

    Obesity and nutrition-related diseases are currently growing challenges for medicine. A precise and timesaving method for food intake monitoring is needed. For this purpose, an approach based on the classification of sounds produced during food intake is presented. Sounds are recorded non-invasively by miniature microphones in the outer ear canal. A database of 51 participants eating seven types of food and consuming one drink has been developed for algorithm development and model training. The database is labeled manually using a protocol with introductions for annotation. The annotation procedure is evaluated using Cohen's kappa coefficient. The food intake activity is detected by the comparison of the signal energy of in-ear sounds to environmental sounds recorded by a reference microphone. Hidden Markov models are used for the recognition of single chew or swallowing events. Intake cycles are modeled as event sequences in finite-state grammars. Classification of consumed food is realized by a finite-state grammar decoder based on the Viterbi algorithm. We achieved a detection accuracy of 83% and a food classification accuracy of 79% on a test set of 10% of all records. Our approach faces the need of monitoring the time and occurrence of eating. With differentiation of consumed food, a first step toward the goal of meal weight estimation is taken.

  19. Packaging for Posterity.

    ERIC Educational Resources Information Center

    Sias, Jim

    1990-01-01

    A project in which students designed environmentally responsible food packaging is described. The problem definition; research on topics such as waste paper, plastic, metal, glass, incineration, recycling, and consumer preferences; and the presentation design are provided. (KR)

  20. Nisin-activated hydrophobic and hydrophilic surfaces: assessment of peptide adsorption and antibacterial activity against some food pathogens.

    PubMed

    Karam, Layal; Jama, Charafeddine; Mamede, Anne-Sophie; Boukla, Samir; Dhulster, Pascal; Chihib, Nour-Eddine

    2013-12-01

    An effective antimicrobial packaging or food contact surface should be able to kill or inhibit micro-organisms that cause food-borne illnesses. Setting up such systems, by nisin adsorption on hydrophilic and hydrophobic surfaces, is still a matter of debate. For this purpose, nisin was adsorbed on two types of low-density polyethylene: the hydrophobic native film and the hydrophilic acrylic acid-treated surface. The antibacterial activity was compared for those two films and it was highly dependent on the nature of the surface and the nisin-adsorbed amount. The hydrophilic surfaces presented higher antibacterial activity and higher amount of nisin than the hydrophobic surfaces. The effectiveness of the activated surfaces was assessed against Listeria innocua and the food pathogens Listeria monocytogenes, Bacillus cereus, and Staphylococcus aureus. S. aureus was more sensitive than the three other test bacteria toward both nisin-functionalized films. Simulation tests to mimic refrigerated temperature showed that the films were effective at 20 and 4 °C with no significant difference between the two temperatures after 30 min of exposure to culture media.

  1. Food and Culture: A Pedagogical Approach to Contextualizing Food-Based Activities in Multicultural Counseling Courses

    ERIC Educational Resources Information Center

    Sommer, Carol A.; Rush, Lee Covington; Ingene, Daphne H.

    2011-01-01

    Pedagogic approaches that draw on reflective practices and experiential activities are valued for their perceived ability to enhance multicultural understanding. The use of food-based assignments is not uncommon in multicultural counseling courses; however, the authors contend that although these activities may be experiential in nature, they are…

  2. 78 FR 4153 - Agency Information Collection Activities; Proposed Collection; Comment Request; Food Labeling...

    Federal Register 2010, 2011, 2012, 2013, 2014

    2013-01-18

    ... HUMAN SERVICES Food and Drug Administration Agency Information Collection Activities; Proposed Collection; Comment Request; Food Labeling; Notification Procedures for Statements on Dietary Supplements AGENCY: Food and Drug Administration, HHS. ACTION: Notice. SUMMARY: The Food and Drug Administration...

  3. 21 CFR 820.130 - Device packaging.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 21 Food and Drugs 8 2011-04-01 2011-04-01 false Device packaging. 820.130 Section 820.130 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) MEDICAL DEVICES QUALITY SYSTEM REGULATION Labeling and Packaging Control § 820.130 Device packaging. Each...

  4. 21 CFR 820.130 - Device packaging.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 21 Food and Drugs 8 2010-04-01 2010-04-01 false Device packaging. 820.130 Section 820.130 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) MEDICAL DEVICES QUALITY SYSTEM REGULATION Labeling and Packaging Control § 820.130 Device packaging. Each...

  5. Comparative Packaging Study

    NASA Technical Reports Server (NTRS)

    Perchonok, Michele H.; Oziomek, Thomas V.

    2009-01-01

    Future long duration manned space flights beyond low earth orbit will require the food system to remain safe, acceptable and nutritious. Development of high barrier food packaging will enable this requirement by preventing the ingress and egress of gases and moisture. New high barrier food packaging materials have been identified through a trade study. Practical application of this packaging material within a shelf life test will allow for better determination of whether this material will allow the food system to meet given requirements after the package has undergone processing. The reason to conduct shelf life testing, using a variety of packaging materials, stems from the need to preserve food used for mission durations of several years. Chemical reactions that take place during longer durations may decrease food quality to a point where crew physical or psychological well-being is compromised. This can result in a reduction or loss of mission success. The rate of chemical reactions, including oxidative rancidity and staling, can be controlled by limiting the reactants, reducing the amount of energy available to drive the reaction, and minimizing the amount of water available. Water not only acts as a media for microbial growth, but also as a reactant and means by which two reactants may come into contact with each other. The objective of this study is to evaluate three packaging materials for potential use in long duration space exploration missions.

  6. ENZYMIC ACTIVITY IN FREEZE DRIED FOODS

    DTIC Science & Technology

    and bananas. Factors studied include, polyphenol oxidase , peroxidase, sucrase, alpha and beta amylase, pectinesterase and ascorbase activity as well...storage of freeze-dried and frozen peas at different moisture was studied. Lipase activity and production of free fatty acid was following during long term

  7. Atmospheric pressure gas chromatography coupled to quadrupole-time of flight mass spectrometry as a powerful tool for identification of non intentionally added substances in acrylic adhesives used in food packaging materials.

    PubMed

    Canellas, E; Vera, P; Domeño, C; Alfaro, P; Nerín, C

    2012-04-27

    Acrylic adhesives are used to manufacture multilayer laminates that are used in food packaging to form the geometric shape of the package as well as to stick labels on the packages. Once applied on the packaging adhesives can supply potential migrants that could endanger the packaged food. Adhesives are complex matrices where intentionally and non intentionally added substances are present, but the identification of the migrants is required by law. In this study atmospheric pressure gas chromatography coupled to a quadrupole hyphenated to a time of flight mass spectrometer (APGC-MS/Q-TOF) has been explored for identification of unknowns coming from three different acrylic adhesives. The results are compared to those obtained by conventional GC-MS-Q (quadrupole). Sixteen compounds were identified by GC-MS/Q and five of them were confirmed by APGC-MS/Q-TOF as their molecular ions were found. Moreover, additional three new compounds were identified and their structure was elucidated working with the spectra obtained by APGC-MS/Q-TOF. This finding was very relevant as these compounds were biocides suspected to be allergenic and cytotoxic in humans. Migration studies were carried out using Tenax as solid food simulant and the results showed that the three acrylic adhesives tested in this work were safe for being used in food packaging materials since the migration of compounds previously identified was below the limit established in the current legislation.

  8. Saturated and aromatic mineral oil hydrocarbons from paperboard food packaging: estimation of long-term migration from contents in the paperboard and data on boxes from the market.

    PubMed

    Lorenzini, R; Fiselier, K; Biedermann, M; Barbanera, M; Braschi, I; Grob, K

    2010-12-01

    In the absence of a functional barrier, mineral oil hydrocarbons from printing inks and recycled fibres tend to migrate from paper-based food-packaging materials through the gas phase into dry food. Concentrations easily far exceed the limit derived from the acceptable daily intake (ADI) of the Joint FAO/WHO Expert Committee on Food Additives (JECFA). Since the estimation of long-term migration into the food by testing at 40°C for 10 days is difficult, it seems preferable (and easier) to use the mineral oil content in the paperboard. Evaporation experiments showed that hydrocarbons eluted up to about n-C₂₄ are sufficiently volatile for relevant migration into dry food: in worst-case situations, about 80% migrate into the packed food. The extraction of the paperboard was optimised to give good recovery of the relevant hydrocarbons, but to discriminate against those of high molecular mass which tend to disturb gas chromatographic analysis in on-line coupled normal phase HPLC-GC-FID. Even though some of the relevant hydrocarbons had already evaporated, the average concentration of < C₂₄ mineral oil saturated hydrocarbons (MOSH) in the paperboard boxes of 102 products from the Swiss and Italian market was 626 mg kg⁻¹. Nearly 15% of investigated boxes still contained more than 1000 mg kg⁻¹ < C₂₄ MOSH up to over 3000 mg kg⁻¹ (maximum = 3500 mg kg⁻¹). This amount of MOSH in the board have the potential of contaminating the packed food at a level exceeding the limit, derived from the JECFA ADI, hundreds of times.

  9. Basophil activation test with food additives in chronic urticaria patients.

    PubMed

    Kang, Min-Gyu; Song, Woo-Jung; Park, Han-Ki; Lim, Kyung-Hwan; Kim, Su-Jung; Lee, Suh-Young; Kim, Sae-Hoon; Cho, Sang-Heon; Min, Kyung-Up; Chang, Yoon-Seok

    2014-01-01

    The role of food additives in chronic urticaria (CU) is still under investigation. In this study, we aimed to explore the association between food additives and CU by using the basophil activation test (BAT). The BAT using 15 common food additives was performed for 15 patients with CU who had a history of recurrent urticarial aggravation following intake of various foods without a definite food-specific IgE. Of the 15 patients studied, two (13.3%) showed positive BAT results for one of the tested food additives. One patient responded to monosodium glutamate, showing 18.7% of CD203c-positive basophils. Another patient showed a positive BAT result to sodium benzoate. Both patients had clinical correlations with the agents, which were partly determined by elimination diets. The present study suggested that at least a small proportion of patients with CU had symptoms associated with food additives. The results may suggest the potential utility of the BAT to identity the role of food additives in CU.

  10. Determination of silver in nano-plastic food packaging by microwave digestion coupled with inductively coupled plasma atomic emission spectrometry or inductively coupled plasma mass spectrometry.

    PubMed

    Lin, Q-B; Li, B; Song, H; Wu, H-J

    2011-08-01

    The detection of silver in nano-plastic food packaging by microwave digestion coupled with either inductively coupled plasma atomic emission spectrometry (ICP-AES) or inductively coupled plasma mass spectrometry (ICP-MS) was investigated. Microwave digestion was optimised by trialling different acid mixtures. Both ICP-AES and ICP-MS showed good reproducibility, repeatability and recovery. For ICP-AES the limit of detection of the method (LODm) was 25.0 µg g(-1), the limit of detection of the instrument (LODi) was 30.0 ng ml(-1), the linear range was 0.10-10.0 µg ml(-1). The average recoveries for blank samples spiked with silver at 100, 250 and 500 µg g(-1) ranged from 82.53% to 87.60%, and the relative standard deviations (RSDs) were from 1.79% to 8.30%. For ICP-MS analysis the LODm was 0.75 µg g(-1), the LODi was 0.04 ng ml(-1), the linear range was 0.20-500.0 ng ml(-1), the RSDs were 2.26-4.79%, and the recoveries were 78.09-92.72% (spiked concentrations of 2.5, 5.0 and 10.0 µg g(-1)). These results indicate that the proposed method could be employed to analyse silver in nano-plastic food packaging.

  11. Determination of Polymer Additives-Antioxidants, Ultraviolet Stabilizers, Plasticizers and Photoinitiators in Plastic Food Package by Accelerated Solvent Extraction Coupled with High-Performance Liquid Chromatography.

    PubMed

    Li, Bo; Wang, Zhi-Wei; Lin, Qin-Bao; Hu, Chang-Ying; Su, Qi-Zhi; Wu, Yu-Mei

    2015-07-01

    An analytical method for the quantitative determination of 4 antioxidants, 9 ultraviolet (UV) stabilizers, 12 phthalate plasticizers and 2 photoinitiators in plastic food package using accelerated solvent extraction (ASE) coupled with high-performance liquid chromatography-photodiode array detector (HPLC-PDA) has been developed. Parameters affecting the efficiency in the process such as extraction and chromatographic conditions were studied in order to determine operating conditions. The analytical method of ASE-HPLC showed good linearity with good correlation coefficients (R ≥ 0.9833). The limits of detection and quantification were between 0.03 and 0.30 µg mL(-1) and between 0.10 and 1.00 µg mL(-1) for 27 analytes. Average spiked recoveries for most analytes in samples were >70.4% at 10, 20 and 40 µg g(-1) spiked levels, except UV-9 and Irganox 1010 (58.6 and 64.0% spiked at 10 µg g(-1), respectively), the relative standard deviations were in the range from 0.4 to 15.4%. The methodology has been proposed for the analysis of 27 polymer additives in plastic food package.

  12. Application of ionic liquid-based dispersive liquid phase microextraction for highly sensitive simultaneous determination of three endocrine disrupting compounds in food packaging.

    PubMed

    Wang, Lingling; Zhang, Danfeng; Xu, Xu; Zhang, Lei

    2016-04-15

    Ionic liquid (IL) dispersive liquid-liquid microextraction (DLLME) method was successfully developed for extracting three endocrine disrupting compounds (EDCs) (bisphenol A, bisphenol AF and bisphenol AP) from the food packaging. 1-Octyl-3-methylimidazoliumhexafluorophosphate ([C8MIM][PF6]) was selected as extraction solution. The extraction procedure did not require a dispersive solvent. Three EDCs extraction kinetics were found to be very fast and the equilibrium was attained within 3.0 min following the pseudo-first-order model. The H-bonding and hydrophobic interactions play an important role in the partitioning of EDCs into IL from aqueous solution. The recovered IL could be reused for three runs without significant loss of extraction efficiencies. The spiked recoveries of three targets in food packaging were in the range of 97.8-103.1%. The limits of detection ranged from 0.50 to 1.50 ng mL(-1) (S/N=3). As a result, this method has been successfully applied for the sensitive detection of three EDCs in real samples.

  13. An amperometric sensor for the determination of benzophenone in food packaging materials based on the electropolymerized molecularly imprinted poly-o-phenylenediamine film.

    PubMed

    Li, Haidong; Guan, Huaimin; Dai, Hong; Tong, Yuejin; Zhao, Xianen; Qi, Wenjing; Majeed, Saadat; Xu, Guobao

    2012-09-15

    Benzophenone is one of the most commonly used photoinitiators of UV-cured inks on food packaging materials and can migrate into foodstuffs. In this study, an amperometric benzophenone sensor based on molecularly imprinted polymer (MIP) was successfully constructed for the first time. The sensor was prepared by electropolymerizing o-phenylenediamine (o-PD) on a glassy carbon electrode (GCE) in the presence of template benzophenone, and then removing the template by immersing the poly-o-phenylenediamine film-modified GCE in ethanol. The molecularly imprinted sensor was tested in the presence or absence of benzophenone by cyclic voltammetry and linear sweep voltammetry to verify the changes in the redox peak currents of potassium ferricyanide. The sensor responded sensitively to benzophenone over a linear range of 0.05-5 μM with a detection limit of 10 nM. The imprinted sensor showed high recognition ability for benzophenone and was successfully applied to the determination of benzophenone in food packaging material samples.

  14. Detecting small holes in packages

    DOEpatents

    Kronberg, J.W.; Cadieux, J.R.

    1996-03-19

    A package containing a tracer gas, and a method for determining the presence of a hole in the package by sensing the presence of the gas outside the package are disclosed. The preferred tracer gas, especially for food packaging, is sulfur hexafluoride. A quantity of the gas is added to the package and the package is closed. The concentration of the gas in the atmosphere outside the package is measured and compared to a predetermined value of the concentration of the gas in the absence of the package. A measured concentration greater than the predetermined value indicates the presence of a hole in the package. Measuring may be done in a chamber having a lower pressure than that in the package. 3 figs.

  15. Detecting small holes in packages

    DOEpatents

    Kronberg, James W.; Cadieux, James R.

    1996-01-01

    A package containing a tracer gas, and a method for determining the presence of a hole in the package by sensing the presence of the gas outside the package. The preferred tracer gas, especially for food packaging, is sulfur hexafluoride. A quantity of the gas is added to the package and the package is closed. The concentration of the gas in the atmosphere outside the package is measured and compared to a predetermined value of the concentration of the gas in the absence of the package. A measured concentration greater than the predetermined value indicates the presence of a hole in the package. Measuring may be done in a chamber having a lower pressure than that in the package.

  16. Changes in Food Intake and Activity after Quitting Smoking.

    ERIC Educational Resources Information Center

    Hall, Sharon M.; And Others

    1989-01-01

    Evaluated changes in food intake and activity levels among 95 subjects who quit smoking. Found significant increases in calories, sucrose, and fats 2 weeks after quitting. Total sugars changes were less consistent. Activity levels did not change significantly. At week 26, caloric intake for abstinent women was approximately equal to baseline…

  17. Detection of autoinducer (AI-2)-like activity in food samples.

    PubMed

    Sivakumar, Kirthiram K; Jesudhasan, Palmy R; Pillai, Suresh D

    2011-01-01

    The contamination, survival, and possible foodborne disease outbreaks are major issues confronting the food industry. However, from a microbial perspective, any food whether natural or processed is just another environmental niche that is available for colonization. Quorum sensing or cell-cell communication is a process by which microorganisms are thought to communicate with each other using a variety of small molecules termed autoinducers. The autoinducer AI-2 is thought to be a universal signaling molecule due to its ability to modulate the gene expression of a number of different bacterial species and genera. Pathogens such as Pseudomonas aeruginosa, Aeromonas hydrophila, Vibrio anguillarum, Streptococcus sp., and Burkholderia cepacia form biofilms on a variety of man-made and natural surfaces using cell-cell mechanisms. It is important to detect and study autoinducers and their activities in foods, since a better understanding of these molecules in food and food ingredients may help in designing new approaches to thwart microbial persistence and biofilm formation. The autoinducer AI-2 is thought to be involved in microbial attachment and biofilm formation leading to food spoilage. To better understand microbial cell-cell signaling in foods especially as it relates to pathogen persistence, biofilm formation, and food spoilage, methods to process, extract, and purify autoinducer molecules need to be developed. This chapter details methods to process food samples to obtain cell-free supernatants (CFS), which could subsequently be tested for the presence of AI-2 or "AI-2-like activity" in the extracted CFS using autoinducer bioassays. Additionally, the method of synthesizing AI-2 in the laboratory is also provided. The methods that are presented in this chapter are based on previously published research articles from the authors' laboratory.

  18. 21 CFR 178.3130 - Antistatic and/or anti-fogging agents in food-packaging materials.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... extracts and liquid flavor concentrates, grated cheese, light and heavy cream, yogurt, and foods of Type..., yogurt, and foods of Type VIII as described in table 1 of § 176.170(c) of this chapter. N,N-Bis(2.... 24170-14-7, as the major components of a mixture prepared by reacting ethylene oxide with...

  19. 21 CFR 178.3130 - Antistatic and/or anti-fogging agents in food-packaging materials.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... extracts and liquid flavor concentrates, grated cheese, light and heavy cream, yogurt, and foods of Type..., yogurt, and foods of Type VIII as described in table 1 of § 176.170(c) of this chapter. N,N-Bis(2.... 24170-14-7, as the major components of a mixture prepared by reacting ethylene oxide with...

  20. Food protection activities of the Pan American Health Organization.

    PubMed

    1994-03-01

    One of the most widespread health problems in the Caribbean and Latin America is contaminated food and foodborne illness. The Pan American Health Organization (PAHO) has been a major force in activities to strengthen food protection. The program within the regional Program of Technical Cooperation is administered by the Veterinary Public Health program and under the guidance of the Pan American Institute for Food protection and Zoonoses in Buenos Aires, Argentina. A food action plan for 1986-90 was established at the 1986 Pan American Sanitary Conference, and extended to cover 1991-95. Program activities during the 1990s covered cholera, epidemiologic surveillance, street food vendors, shellfish poisoning, meat, national programs, information systems, air catering, food irradiation, and tourism. The action plan for 1991-95 promoted greater political support and cooperation within and between related sectors and institutions, management, and education. The aims were to organize national integrated programs, to strengthen laboratory services, to strengthen inspection services, to establish epidemiologic surveillance systems, and to promote food protection through community participation. Program activities included the initiatives of the Veterinary Public Health Program in 1991 to distribute literature on the transmission of cholera by foods. Studies were conducted in Bolivia, Colombia, and Peru on food contamination. Microbiologists received training on standard methods for detecting Vibrio cholerae in foods. A working group of experts from 10 countries examined the issues and produced a guide for investigating the incidence of foodborne disease. PAHO has contributed to the formation of an Inter-American Network for Epidemiologic Surveillance of Foodborne Diseases. PAHO has worked to improve hygienic practices among street food vendors. Seminars on paralytic shellfish poisoning were conducted in 1990; the outcome was a network working to strengthen national

  1. Independent components analysis coupled with 3D-front-face fluorescence spectroscopy to study the interaction between plastic food packaging and olive oil.

    PubMed

    Kassouf, Amine; El Rakwe, Maria; Chebib, Hanna; Ducruet, Violette; Rutledge, Douglas N; Maalouly, Jacqueline

    2014-08-11

    Olive oil is one of the most valued sources of fats in the Mediterranean diet. Its storage was generally done using glass or metallic packaging materials. Nowadays, plastic packaging has gained worldwide spread for the storage of olive oil. However, plastics are not inert and interaction phenomena may occur between packaging materials and olive oil. In this study, extra virgin olive oil samples were submitted to accelerated interaction conditions, in contact with polypropylene (PP) and polylactide (PLA) plastic packaging materials. 3D-front-face fluorescence spectroscopy, being a simple, fast and non destructive analytical technique, was used to study this interaction. Independent components analysis (ICA) was used to analyze raw 3D-front-face fluorescence spectra of olive oil. ICA was able to highlight a probable effect of a migration of substances with antioxidant activity. The signals extracted by ICA corresponded to natural olive oil fluorophores (tocopherols and polyphenols) as well as newly formed ones which were tentatively identified as fluorescent oxidation products. Based on the extracted fluorescent signals, olive oil in contact with plastics had slower aging rates in comparison with reference oils. Peroxide and free acidity values validated the results obtained by ICA, related to olive oil oxidation rates. Sorbed olive oil in plastic was also quantified given that this sorption could induce a swelling of the polymer thus promoting migration.

  2. [Biologically active peptides derived from food proteins as the food components with cardioprotective properties].

    PubMed

    Iwaniak, Anna; Darewicz, Małgorzata; Minkiewicz, Piotr; Protasiewicz, Monika; Borawska, Justyna

    2014-06-01

    Food proteins are the source of peptides with many biological activities. One of them is their impact on blood circulatory system. This group of peptides includes the ones with the ability to reduce the blood pressure (inhibitors of angiotensin converting enzyme--ACE), antithrombotic, and to lower the cholesterol level. Among the above-mentioned peptides' bioactivities, the most of them act as the ACE inhibitors. Some of them are the functional food components and nutraceuticals and possess the status of food with special use. The main known source of antithrombotic and cholesterol lowering peptides are milk and soy proteins, respectively. However, the scientists make the efforts to find new alternative sources of peptides with the above-mentioned activities. It should be noted, that although the bioactive peptides are considered as the safe food components and thus be supportive in the cardiovascular diseases therapy, they cannot substitute the drugs. This review shows the characteristics of selected peptides with: blood pressure reducing, antithrombotic, and cholesterol level reducing activities. We focused on the sequences that were identified in food proteins as well as were tested on humans or animals.

  3. The Evaluation of Learning Activity Packages Developed by the Interstate Distributive Education Curriculum Consortium.

    ERIC Educational Resources Information Center

    Weber, Larry J.; And Others

    A description is given of the methodology and findings of an evaluation of learning packages (LAP's) developed for students in distributive education programs by representatives of the 11 state members of the Interstate Distributive Education Curriculum Consortium. A total of 445 packages was judged on characteristics relating to students,…

  4. Mutagenic activity and heterocyclic amine content of heated foods

    SciTech Connect

    Knize, M.G.; Johansson, M.; Jones, A.L.; Blakley, M.; Felton, J.S.

    1994-12-31

    Cooked foods were extracted and analyzed for mutagenic activity and assayed for known heterocyclic amines (HAs) by the Ames/Salmonella test and HPLC, respectively. Fried meats contain HAs (predominantly PhIP, MeIQx, DiMeIQx, and A{alpha}C) that are potent promutagens in bacteria, mutagenic in cultured mammalian cells, and carcinogenic in rodents and in nonhuman primates. Meats contain levels ranging from undetectable (< 0.1 ppb) to 50 ppb of known HAs when fried at temperatures from 190 to 250{degrees}C. These identified compounds are responsible for ca 75% of the measured mutagenic activity in Salmonella strain TA98. Barbecued beef and chicken have up to several thousand TA98 revertants per gram (rev/g) of cooked meat, with only ca 30% of the mutagenic activity accounted for by known heterocyclic amines. Some heated nonmeat foods also contain potent mutagenic activity. Toasted breads, cereals and snack foods have 0 to 10 TA98 rev/g, but overtoasting yields up to 40 rev/g, wheat and gluten-containing products are associated with higher activity. Grain-based coffee-substitute powders and instant coffees have 190 to 380 rev/g in TA98, and 1100 to 4000 rev/g in strain YG1024. The identify of the compounds responsible for the mutagenic activity are unknown in these non-meat foods. Toasted grain-based foods probably contribute less than 10% of the total mutagenic activity of the diet, with meat products responsible for the reminder. The finding of varying amounts of known and unknown mutagens in some cooked foods may be responsible for the poorly understood variation in human cancer incidence worldwide.

  5. A United States of Europe--The Impossible Dream? Learning Activity Package, Social Studies, Grade 8. [And] Teacher's Guide.

    ERIC Educational Resources Information Center

    Myers, Amy

    Developed for the Carroll County Public Schools, this Learning Activity Package (LAP) for grade 8 offers a way to provide individualized learning about the nationalism and economics of Europe and the potentialities of a united Common Market. Students become familiar with the economics of European countries, geography and terrain, business and…

  6. The OCCUPAC Project (A Project to Develop Occupational Information Learning Activity Packages for Grades K-9). Final Report.

    ERIC Educational Resources Information Center

    Peterson, Marla; And Others

    During Phase I of a two-phase project, 15 OCCUPACS (learning activity packages) were developed, pilot tested in a university laboratory school, field tested in four public school systems, revised, and submitted to professionals for final review. Intended to provide occupational information to children in Grades K-9 at different levels of…

  7. Learning Activity Package, Chemistry II. LAP Numbers 39A, 39B, 39C, 40, 41, 41A and 42.

    ERIC Educational Resources Information Center

    Jones, Naomi

    As a set of seven Learning Activity Packages (LAPs) for individualized instruction in chemistry, the units cover problems in stoichiometry, energy levels, chemical bonding, matter and its forms, electrochemical processes, chemical kinetics and equilibrium, metals, and non-metals. Each unit contains a rationale for the material; a list of…

  8. Packaging waste prevention activities: A life cycle assessment of the effects on a regional waste management system.

    PubMed

    Nessi, Simone; Rigamonti, Lucia; Grosso, Mario

    2015-09-01

    A life cycle assessment was carried out to evaluate the effects of two packaging waste prevention activities on the overall environmental performance of the integrated municipal waste management system of Lombardia region, Italy. The activities are the use of refined tap water instead of bottled water for household consumption and the substitution of liquid detergents packaged in single-use containers by those distributed 'loose' through self-dispensing systems and refillable containers. A 2020 baseline scenario without waste prevention is compared with different waste prevention scenarios, where the two activities are either separately or contemporaneously implemented, by assuming a complete substitution of the traditional product(s). The results show that, when the prevention activities are carried out effectively, a reduction in total waste generation ranging from 0.14% to 0.66% is achieved, corresponding to a 1-4% reduction of the affected packaging waste fractions (plastics and glass). However, the improvements in the overall environmental performance of the waste management system can be far higher, especially when bottled water is substituted. In this case, a nearly 0.5% reduction of the total waste involves improvements ranging mostly between 5 and 23%. Conversely, for the substitution of single-use packaged liquid detergents (0.14% reduction of the total waste), the achieved improvements do not exceed 3% for nearly all impact categories.

  9. Recognizing Proofreaders' Marks and Using Them in Editing. Audiovisual Package. Instructor's Guide [and] Student Activity Packet. Office Occupations.

    ERIC Educational Resources Information Center

    Johnson, Diane E.

    Designed for use with 38 full-color slides and a cassette tape presentation, this instructional package consists of an instructor's guide and a student activity packet. The instructor's guide includes general instructions for presenting the instructional unit as well as specific instructions for introducing, implementing, and evaluating student…

  10. Metabolically active functional food ingredients for weight control.

    PubMed

    Kovacs, E M R; Mela, D J

    2006-02-01

    The scale of the obesity epidemic creates a pressing consumer need as well as an enormous business opportunity for successful development and marketing of food products with added benefits for weight control. A number of proposed functional food ingredients have been shown to act post-absorptively to influence substrate utilization or thermogenesis. Characteristics and supporting data on conjugated linoleic acid, diglycerides, medium-chain triglycerides, green tea, ephedrine, caffeine, capsaicin and calcium, are reviewed here, giving examples of how these could act to alter energy expenditure or appetite control. Consideration is also given to other factors, in addition to efficacy, which must be satisfied to get such ingredients into foods. We conclude that, for each of the safe, putatively metabolically active agents, there remain gaps in clinical evidence or knowledge of mechanisms, which need to be addressed in order to specify the dietary conditions and food product compositions where these ingredients could be of most benefit for weight control.

  11. Application of Ice Nucleation - Active Bacteria to Food

    NASA Astrophysics Data System (ADS)

    Arai, Soichi; Watanabe, Michiko

    Ice nucleation-active bacteria act as nuclei and are able to freeze water without supercooling to a great degree. They are known as a major cause of the frost damage to crops. We have been trying with success to positively apply these bacteria to freeze texturing of food materials, freeze concentration of fresh liquid foods, formation of new physical properties of foods by freezing, and so forth. The most useful species for these applications is Xanthomonas campestris which has recently been designated as a food additive by the Japan Ministry of Health and Welfare and produced on an industrial scale. This paper reviews these topics, with some practical examples quoted primarily from our studies.

  12. Antimicrobial Active Packaging including Chitosan Films with Thymus vulgaris L. Essential Oil for Ready-to-Eat Meat.

    PubMed

    Quesada, Jesús; Sendra, Esther; Navarro, Casilda; Sayas-Barberá, Estrella

    2016-08-29

    An active packaging system has been designed for the shelf life extension of ready to eat meat products. The package included an inner surface coated with a chitosan film with thyme essential oil (0%, 0.5%, 1%, and 2%) not in direct contact with the meat. Our aim was to reduce the impact of thyme essential oil (EO) on meat sensory properties by using a chemotype with low odor intensity. The pH, color parameters, microbial populations, and sensory properties were assessed during 4 weeks of refrigerated storage. The presence of EO films reduced yeast populations, whereas aerobic mesophilic bacteria, lactic acid bacteria, and enterobacteria were not affected by the presence of the EO in the films. Meat color preservation (a *) was enhanced in the presence of EO, giving a better appearance to the packaged meat. The presence of the chitosan-EO layer reduced water condensation inside the package, whereas packages containing only chitosan had evident water droplets. Thyme odor was perceived as desirable in cooked meat, and the typical product odor intensity decreased by increasing the EO concentration. Further studies should point towards developing oil blends or combinations with natural antimicrobial agents to be incorporated into the film to improve its antimicrobial properties.

  13. Antimicrobial Active Packaging including Chitosan Films with Thymus vulgaris L. Essential Oil for Ready-to-Eat Meat

    PubMed Central

    Quesada, Jesús; Sendra, Esther; Navarro, Casilda; Sayas-Barberá, Estrella

    2016-01-01

    An active packaging system has been designed for the shelf life extension of ready to eat meat products. The package included an inner surface coated with a chitosan film with thyme essential oil (0%, 0.5%, 1%, and 2%) not in direct contact with the meat. Our aim was to reduce the impact of thyme essential oil (EO) on meat sensory properties by using a chemotype with low odor intensity. The pH, color parameters, microbial populations, and sensory properties were assessed during 4 weeks of refrigerated storage. The presence of EO films reduced yeast populations, whereas aerobic mesophilic bacteria, lactic acid bacteria, and enterobacteria were not affected by the presence of the EO in the films. Meat color preservation (a *) was enhanced in the presence of EO, giving a better appearance to the packaged meat. The presence of the chitosan-EO layer reduced water condensation inside the package, whereas packages containing only chitosan had evident water droplets. Thyme odor was perceived as desirable in cooked meat, and the typical product odor intensity decreased by increasing the EO concentration. Further studies should point towards developing oil blends or combinations with natural antimicrobial agents to be incorporated into the film to improve its antimicrobial properties. PMID:28231152

  14. Low temperature activation of Au/Ti getter film for application to wafer-level vacuum packaging

    NASA Astrophysics Data System (ADS)

    Wu, Ming; Moulin, Johan; Lani, Sébastien; Hallais, Géraldine; Renard, Charles; Bosseboeuf, Alain

    2015-03-01

    Non-evaporable getter (NEG) thin films based on alloys of transition metals have been studied by various authors for vacuum control in wafer-level packages of micro electro mechanical systems (MEMS). These materials have typically a relatively high activation temperature (300-450 °C) which is incompatible with some temperature sensitive MEMS devices. In this work we investigate the potential of Au/Ti system with a thin or ultrathin non oxidizable Au layer as a low activation temperature getter material. In this bilayer system, gettering activation is produced by thermal outdiffusion of titanium atoms through the gold film. The outdiffusion kinetics of titanium was modelled and characterized by scanning electron microscopy (SEM), X-ray photoelectron spectroscopy (XPS), and Rutherford backscattering spectrometry (RBS) at various temperatures. Results confirm that Au/Ti bilayer is a promising getter material for wafer-level packaging with an activation temperature below 300 °C for 1 h annealing time.

  15. Near-Field Hydrology Data Package for the Immobilized Low-Activity Waste 2001 Performance Assessment

    SciTech Connect

    PD Meyer; RJ Serne

    1999-12-21

    Lockheed Martin Hanford Company (LMHC) is designing and assessing the performance of disposal facilities to receive radioactive wastes that are currently stored in single- and double-shell tanks at the Hanford Site. The preferred method for disposing of the portion that is classified as immobilized low-activity waste (ILAW) is to vitrify the waste and place the product in new-surface, shallow land burial facilities. The LMHC project to assess the performance of these disposal facilities is the Hanford ILAW Performance Assessment (PA) Activity. The goal of this project is to provide a reasonable expectation that the disposal of the waste is protective of the general public, groundwater resources, air resources, surface water resources, and inadvertent intruders. Achieving this goal will require prediction of contaminant migration from the facilities. This migration is expected to occur primarily via the movement of water through the facilities and the consequent transport of dissolved contaminants in the pore water of the vadose zone. Pacific Northwest National Laboratory (PNNL) assists LMHC in its performance assessment activities. One of PNNL's tasks is to provide estimates of the physical, hydraulic, and transport properties of the materials comprising the disposal facilities and the disturbed region around them. These materials are referred to as the near-field materials. Their properties are expressed as parameters of constitutive models used in simulations of subsurface flow and transport. In addition to the best-estimate parameter values, information on uncertainty in the parameter values and estimates of the changes in parameter values over time are required to complete the PA. These parameter estimates and information are contained in this report, the Near-Field Hydrology Data Package.

  16. Active packaging for topical cosmetic/drug products: a hot-melt extruded preservative delivery device.

    PubMed

    Zema, L; Sangalli, M E; Maroni, A; Foppoli, A; Bettero, A; Gazzaniga, A

    2010-06-01

    A delivery device intended for the prolonged release of antimicrobial agents, able to enhance the stability profile of liquid/semi-solid cosmetic/pharmaceutical products for topical application, was proposed in the present study. With the aid of a simulation program based on compartment models, the relevant kinetic and formulation parameters were defined using dehydroacetic acid sodium salt (DHA.Na, Prevan) as the model preservative. Indeed, the overall DHA.Na degradation rate is increased in the presence of formaldehyde releasers that are often employed as co-preservatives. Inert matrices (3 g weight and 18 mm diameter) based on high-density polyethylene (HDPE), possibly consistent with the design of an active packaging meant for preservative delivery, were prepared by hot-melt extrusion. Units with satisfactory physical-technological properties could be obtained up to 50%w/w loads of antimicrobial agent. In an attempt to modify the relevant Fickian release profiles by varying the area exposed to the medium, matrix systems coated with an impermeable film except for one base (CMs) or for the inner surface of a central drilled hole (PCMs) were investigated. On the basis of the n exponent of power equation and the outcome of linear fitting, PCMs were proven able to yield the zero-order release behaviour needed to ensure constant DHA.Na levels over a predetermined time period, as indicated by the simulation process.

  17. Radiolysis products and sensory properties of electron-beam-irradiated high-barrier food-packaging films containing a buried layer of recycled low-density polyethylene.

    PubMed

    Chytiri, S D; Badeka, A V; Riganakos, K A; Kontominas, M G

    2010-04-01

    The aim was to study the effect of electron-beam irradiation on the production of radiolysis products and sensory changes in experimental high-barrier packaging films composed of polyamide (PA), ethylene-vinyl alcohol (EVOH) and low-density polyethylene (LDPE). Films contained a middle buried layer of recycled LDPE, while films containing 100% virgin LDPE as the middle buried layer were taken as controls. Irradiation doses ranged between zero and 60 kGy. Generally, a large number of radiolysis products were produced during electron-beam irradiation, even at the lower absorbed doses of 5 and 10 kGy (approved doses for food 'cold pasteurization'). The quantity of radiolysis products increased with irradiation dose. There were no significant differences in radiolysis products identified between samples containing a recycled layer of LDPE and those containing virgin LDPE (all absorbed doses), indicating the 'functional barrier' properties of external virgin polymer layers. Sensory properties (mainly taste) of potable water were affected after contact with irradiated as low as 5 kGy packaging films. This effect increased with increasing irradiation dose.

  18. Graft copolymerization onto cellulose-based filter paper and its further development as silver nanoparticles loaded antibacterial food-packaging material.

    PubMed

    Tankhiwale, Rasika; Bajpai, S K

    2009-03-01

    The present work describes ceric ammonium nitrate (CAN) initiated graft copolymerization of acrylamide onto cellulose-based filter paper followed by entrapment of silver nanoparticles. The copolymerization was carried out in aqueous solution, containing 2M acrylamide monomer and 16mM N,N'-methylene bisacrylamide (MB) crosslinker. The optimum initiation time and grafting reaction temperature were found to be 15min and 30 degrees C, respectively. The silver nanoparticles were loaded into grafted filter paper by equilibration in silver nitrate solution followed by citrate reduction. The formation of silver nanoparticles has been confirmed by TEM and SAED analysis. The novel nano silver loaded filter paper has been investigated for its antimicrobial properties against E.coli. This newly developed material shows strong antibacterial property and thus offers its candidature for possible use as antibacterial food-packaging material.

  19. A food policy package for healthy diets and the prevention of obesity and diet-related non-communicable diseases: the NOURISHING framework.

    PubMed

    Hawkes, C; Jewell, J; Allen, K

    2013-11-01

    This paper presents the NOURISHING framework of food policies to promote healthy diets, and uses the framework to summarize the policy actions taken by the Bellagio meeting countries. NOURISHING was developed by WCRF International to formalize a comprehensive policy package that brings together the key domains of action and policy areas. It aims to provide global level recommendations for a comprehensive response, within which policymakers have the flexibility to select specific policy options suitable for their national/local contexts and target populations. It also aims to provide a framework for reporting, categorizing and monitoring policy actions taken around the world, and for systematically categorizing, updating, interpreting and communicating the evidence for policy to policymakers. In this paper we explain the structure for NOURISHING and the rationale behind it. We also use the framework to report on and categorize the policy actions implemented in the Bellagio countries.

  20. Effect of plasticizer type and concentration on physical properties of biodegradable films based on sugar palm (arenga pinnata) starch for food packaging.

    PubMed

    Sanyang, M L; Sapuan, S M; Jawaid, M; Ishak, M R; Sahari, J

    2016-01-01

    In this study, sugar palm starch (SPS) films were developed using glycerol (G), sorbitol (S) or their combination (GS) as plasticizers at the ratio of 15, 30 and 45 (wt)% using casting technique. The addition of plasticizers to SPS film-forming solutions helped to overcome the brittle and fragile nature of unplasticized SPS films. Increased plasticizer concentration resulted to an increase in film thickness, moisture content and solubility. On the contrary, density and water absorption of plasticized films decreased with increasing plasticizer concentration. Raising the plasticizer content from 15 to 45 % showed less effect on the moisture content and water absorption of S-plasticized films. Films containing glycerol and glycerol-sorbitol plasticizer (G, and GS) demonstrated higher moisture content, solubility and water absorption capacity compared to S-plasticized films. The results obtained in this study showed that plasticizer type and concentration significantly improves film properties and enhances their suitability for food packaging applications.

  1. Geochemical data package for the Hanford immobilized low-activity tank waste performance assessment (ILAW PA)

    SciTech Connect

    DI Kaplan; RJ Serne

    2000-02-24

    Lockheed Martin Hanford Company (LMHC) is designing and assessing the performance of disposal facilities to receive radioactive wastes that are stored in single- and double-shell tanks at the Hanford Site. The preferred method of disposing of the portion that is classified as low-activity waste is to vitrify the liquid/slurry and place the solid product in near-surface, shallow-land burial facilities. The LMHC project to assess the performance of these disposal facilities is the Hanford Immobilized Low-Activity Tank Waste (ILAW) Performance Assessment (PA) activity. The goal of this project is to provide a reasonable expectation that the disposal of the waste is protective of the general public, groundwater resources, air resources, surface-water resources, and inadvertent intruders. Achieving this goal will require prediction of contaminant migration from the facilities. This migration is expected to occur primarily via the movement of water through the facilities, and the consequent transport of dissolved contaminants in the porewater of the vadose zone. Pacific Northwest National Laboratory assists LMHC in their performance assessment activities. One of the PNNL tasks is to provide estimates of the geochemical properties of the materials comprising the disposal facility, the disturbed region around the facility, and the physically undisturbed sediments below the facility (including the vadose zone sediments and the aquifer sediments in the upper unconfined aquifer). The geochemical properties are expressed as parameters that quantify the adsorption of contaminants and the solubility constraints that might apply for those contaminants that may exceed solubility constraints. The common parameters used to quantify adsorption and solubility are the distribution coefficient (K{sub d}) and the thermodynamic solubility product (K{sub sp}), respectively. In this data package, the authors approximate the solubility of contaminants using a more simplified construct

  2. [Simultaneous determination of eight additives in polymer food packaging materials by ultra-performance liquid chromatography-electrospray ionization tandem mass spectrometry].

    PubMed

    Zhang, Xulong; Liu, Yin; Gong, Zhiguo; Wang, Pengju; Wang, Jide; Feng, Shun

    2014-08-01

    An ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) method was proposed for the simultaneous determination of eight additives (Irgafos 168 (tri(2.4-di-tert-butylphenyl)phosphite), Irganox 1076 (octadecyl-β-(4-hydroxy-3, 5-di-tert-butylphenyl)propionate), Irganox 1010 (pentaerythritol tetrakys 3-(3,5-di-tert-butyl-4-hydroxyphenyl) propionate), BHA (butyl hydroxy anisole), TBHQ (tertiary butylhydroquinone), PG (propyl gallate), DG (dodecyl gallate), UV-326 (2-( 2'-hydroxyl-3'-tert-butyl-5'-methylphenyl)-5-chlorobenzotriazole) in food packaging materials. After extracted by chloromethane through ultrasonic extraction, the samples were analyzed by UPLC-MS/MS. The chromatographic conditions were optimized, and the best separation was obtained on a Waters BEH-C18 column (50 mm x 2. 1 mm, 1.7 μm) with gradient elution of 0. 05% acetic acid solu- tion and methanol. The analysis was performed by UPLC-MS/MS with electrospray ionization (ESI) source in switching between the positive and negative ion modes in one run for multiple reaction monitoring. The eight additives showed good linear relationships in the ranges with all the correlation coefficients (R2) more than 0. 993. The limits of detection (LODs, S/N= 3) and limits of quantitation (LOQs, S/N= 10) of this method were 0. 13-5.50 μg/L and 0.45-17.50 μg/L, respectively. The recoveries were in the range of 63. 9% - 127. 0% with all the RSDs < 15. 8% (n= 6). This method is simple, accurate and effective for the analysis of the eight additives in food packaging materials.

  3. Biogenic amines as freshness index of meat wrapped in a new active packaging system formulated with essential oils of Rosmarinus officinalis.

    PubMed

    Sirocchi, Veronica; Caprioli, Giovanni; Cecchini, Cinzia; Coman, Maria Magdalena; Cresci, Alberto; Maggi, Filippo; Papa, Fabrizio; Ricciutelli, Massimo; Vittori, Sauro; Sagratini, Gianni

    2013-12-01

    Biogenic amines (BAs) are considered as an important indicator of freshness and quality of food. In this work, a new active packaging (AP) system for meat that, incorporating essential oil of Rosmarinus officinalis at 4% (w/w), inhibits the increase of BAs and the bacteria involved into their production was developed. BAs were analyzed by a SPE-HPLC-DAD method during the storage time of meat (0-7 d, 4 °C). Results showed that, in each monitored day, Biogenic Amine Index (BAI) expressed in mg kg(-1) is lower in meat wrapped in AP with respect to that packed in polycoupled packaging (PP) (from 19% to 62%). A strong correlation was found between the inhibition of increase of putrescine, cadaverine, histamine and their bacteria producers such as Enterobacteriaceae, Pseudomonas spp. and Brocothrix thermospacta. By exploiting antimicrobial and antioxidant action of essential oil of R. officinalis, the new APs contribute to increase the shelf life of fresh meat and to preserve its important nutrients.

  4. Antimicrobial Packaging for Extending the Shelf Life of Bread-A Review.

    PubMed

    Jideani, V A; Vogt, K

    2016-06-10

    Antimicrobial packaging is an important form of active packaging that can release antimicrobial substances for enhancing the quality and safety of food during extended storage. It is in response to consumers demand for preservative-free food as well as more natural, disposable, biodegradable, and recyclable food-packaging materials. The potential of a combination of allyl isothiocyanate and potassium sorbate incorporated into polymers in providing the needed natural antimicrobial protection for bread products is discussed. The role of double extrusion process as a means for obtaining a homogeneous mix of the sorbate into the polymer (polyethylene or ethylenevinyalcohol), is highlighted.

  5. Antioxidant activities of curcumin and ascorbyl dipalmitate nanoparticles and their activities after incorporation into cellulose-based packaging films.

    PubMed

    Sonkaew, Piyapong; Sane, Amporn; Suppakul, Panuwat

    2012-05-30

    Curcumin (Ccm) and ascorbyl dipalmitate (ADP) nanoparticles (NPs) with average sizes of ∼50 and ∼80 nm, respectively, were successfully produced by rapid expansion of subcritical solutions into liquid solvents (RESOLV). Pluronic F127 was employed as a stabilizer for both Ccm- and ADP-NPs in an aqueous receiving solution. Antioxidant activities of the Ccm-NPs and ADP-NPs were subsequently investigated using four assays, including 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging, ABTS radical cation decolorization, β-carotene bleaching, and ferric reducing antioxidant power. Ccm-NPs and ADP-NPs showed higher antioxidant activities than those of Ccm and ADP. Ccm-NPs yielded higher antioxidant activities than those of Ccm in ethanol and water (Ccm-EtOH and Ccm-H(2)O), respectively. ADP-NPs yielded lower antioxidant activities than that of ADP in ethanol (ADP-EtOH) but higher activities than that of ADP in water (ADP-H(2)O). Moreover, incorporation of Ccm-NPs and ADP-NPs into cellulose-based films indicated that Ccm-NPs and ADP-NPs significantly enhanced the antioxidant activities of Ccm and ADP (p < 0.05). Our results show that the environmentally benign supercritical CO(2) technique should be generally applicable to NP fabrication of other important bioactive ingredients, especially in liquid form. In addition, we suggest that Ccm-NPs and ADP-NPs can be used to reduce the dosage of Ccm and ADP and improve their bioavailability, and thus merit further investigation for antioxidant packaging film and coating applications.

  6. Application of ozonated dry ice (AligalTM Blue Ice) for packaging and transport in the food industry

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The effect of ozone contained in dry ice pellets (ALIGALTM Blue Ice; ABI) was investigated for microbial reduction in air, and on food contact surfaces and meat products. Dry ice is used by meat and poultry processors for temperature reduction during processing and for temperature maintenance durin...

  7. 21 CFR 108.35 - Thermal processing of low-acid foods packaged in hermetically sealed containers.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... processing method in terms of the type of processing equipment employed, and a list of the low-acid foods so... to the scheduled processes including but not limited to the processing method, type of retort or... processing, sterilizing value (Fo), or other equivalent scientific evidence of process adequacy,...

  8. Recovery of Listeria monocytogenes from vacuum-sealed packages of frankfurters: comparison of the U.S. Department of Agriculture (USDA) food safety and inspection service product composite enrichment method, the USDA Agricultural Research Service (ARS) product composite rinse method, and the USDA-ARS package rinse method.

    PubMed

    Luchansky, John B; Porto, Anna C S; Wallace, F Morgan; Call, Jeffrey E

    2002-03-01

    This study compared three methods for the recovery of Listeria monocytogenes from commercially prepared and vacuum-packaged frankfurters that were inoculated with a five-strain mixture of this pathogen at averages of 22 and 20,133 CFU per package over three trials. The presence and levels of the pathogen were determined by (i) the U.S. Department of Agriculture (USDA) Food Safety and Inspection Service (FSIS) product composite enrichment method, involving the selective enrichment of a 25-g composite of product and the subsequent plating of this product onto selective agar plates; (ii) the USDA Agricultural Research Service (ARS) product composite rinse method, involving the rinsing of a 25-g composite of product with 0.1% peptone water and the subsequent plating of a portion of the rinse fluid directly onto selective agar plates; and (iii) the USDA-ARS package rinse method, involving the use of 25 ml of 0.1% peptone water to rinse the entire contents of a package and the subsequent plating of a portion of the rinse fluid directly onto selective agar plates. For packages inoculated with 20,133 CFU. L. monocytogenes was recovered at a frequency (percentage of packages positive) of 100% by each of the three methods. The pathogen was recovered at efficiencies (percentages of recovery of L. monocytogenes) of 43 and 94% with the USDA-ARS product rinse method and the USDA-ARS package rinse method, respectively. For packages inoculated with 22 CFU, L. monocytogenes was recovered at frequencies of 17, 10, and 100% by the USDA-FSIS product composite enrichment method, the USDA-ARS product composite rinse method, and the USDA-ARS package rinse method, respectively. The pathogen was recovered at efficiencies of 20 and 95% with the USDA-ARS product composite rinse method and the USDA-ARS package rinse method, respectively. In a related study, the USDA-ARS package rinse method was the only method that detected the pathogen in 60 packages from each of five brands of frankfurters

  9. Impact of the Revised Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) Food Package Policy on Fruit and Vegetable Prices

    PubMed Central

    Zenk, Shannon N.; Powell, Lisa M.; Odoms-Young, Angela M.; Krauss, Ramona; Fitzgibbon, Marian L.; Block, Daniel; Campbell, Richard T.

    2014-01-01

    Obesity is generally inversely related to income among women in the United States. Less access to healthy foods is one way lower income can influence dietary behaviors and body weight. Federal food assistance programs, such as the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC), are an important source of healthy food for low-income populations. In 2009, as part of a nationwide policy revision, WIC added a fruit and vegetable (F/V) voucher to WIC food packages. This quasi-experimental study determined whether F/V prices at stores authorized to accept WIC (ie, WIC vendors) decreased after the policy revision in seven Illinois counties. It also examined cross-sectional F/V price variations by store type and neighborhood characteristics. Two pre-policy observations were conducted in 2008 and 2009; one post-policy observation was conducted in 2010. Small pre- to post-policy reductions in some F/V prices were found, particularly for canned fruit and frozen vegetables at small stores. Compared with chain supermarkets, mass merchandise stores had lower prices for fresh F/V and frozen F/V and small stores and non-chain supermarkets had higher canned and frozen F/V prices, but lower fresh F/V prices. Limited price differences were found across neighborhoods, although canned vegetables were more expensive in neighborhoods with higher concentrations of either Hispanics or blacks and fresh F/V prices were lower in neighborhoods with more Hispanics. Results suggest the WIC policy revision contributed to modest reductions in F/V prices. WIC participants’ purchasing power can differ depending on the type and neighborhood of the WIC vendor used. PMID:24183996

  10. Impact of the revised Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) food package policy on fruit and vegetable prices.

    PubMed

    Zenk, Shannon N; Powell, Lisa M; Odoms-Young, Angela M; Krauss, Ramona; Fitzgibbon, Marian L; Block, Daniel; Campbell, Richard T

    2014-02-01

    Obesity is generally inversely related to income among women in the United States. Less access to healthy foods is one way lower income can influence dietary behaviors and body weight. Federal food assistance programs, such as the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC), are an important source of healthy food for low-income populations. In 2009, as part of a nationwide policy revision, WIC added a fruit and vegetable (F/V) voucher to WIC food packages. This quasi-experimental study determined whether F/V prices at stores authorized to accept WIC (ie, WIC vendors) decreased after the policy revision in seven Illinois counties. It also examined cross-sectional F/V price variations by store type and neighborhood characteristics. Two pre-policy observations were conducted in 2008 and 2009; one post-policy observation was conducted in 2010. Small pre- to post-policy reductions in some F/V prices were found, particularly for canned fruit and frozen vegetables at small stores. Compared with chain supermarkets, mass merchandise stores had lower prices for fresh F/V and frozen F/V and small stores and non-chain supermarkets had higher canned and frozen F/V prices, but lower fresh F/V prices. Limited price differences were found across neighborhoods, although canned vegetables were more expensive in neighborhoods with higher concentrations of either Hispanics or blacks and fresh F/V prices were lower in neighborhoods with more Hispanics. Results suggest the WIC policy revision contributed to modest reductions in F/V prices. WIC participants' purchasing power can differ depending on the type and neighborhood of the WIC vendor used.

  11. Slice&Dice: Recognizing Food Preparation Activities Using Embedded Accelerometers

    NASA Astrophysics Data System (ADS)

    Pham, Cuong; Olivier, Patrick

    Within the context of an endeavor to provide situated support for people with cognitive impairments in the kitchen, we developed and evaluated classifiers for recognizing 11 actions involved in food preparation. Data was collected from 20 lay subjects using four specially designed kitchen utensils incorporating embedded 3-axis accelerometers. Subjects were asked to prepare a mixed salad in our laboratory-based instrumented kitchen environment. Video of each subject's food preparation activities were independently annotated by three different coders. Several classifiers were trained and tested using these features. With an overall accuracy of 82.9% our investigation demonstrated that a broad set of food preparation actions can be reliably recognized using sensors embedded in kitchen utensils.

  12. Curbing variations in packaging process through Six Sigma way in a large-scale food-processing industry

    NASA Astrophysics Data System (ADS)

    Desai, Darshak A.; Kotadiya, Parth; Makwana, Nikheel; Patel, Sonalinkumar

    2015-08-01

    Indian industries need overall operational excellence for sustainable profitability and growth in the present age of global competitiveness. Among different quality and productivity improvement techniques, Six Sigma has emerged as one of the most effective breakthrough improvement strategies. Though Indian industries are exploring this improvement methodology to their advantage and reaping the benefits, not much has been presented and published regarding experience of Six Sigma in the food-processing industries. This paper is an effort to exemplify the application of Six Sigma quality improvement drive to one of the large-scale food-processing sectors in India. The paper discusses the phase wiz implementation of define, measure, analyze, improve, and control (DMAIC) on one of the chronic problems, variations in the weight of milk powder pouch. The paper wraps up with the improvements achieved and projected bottom-line gain to the unit by application of Six Sigma methodology.

  13. Recharge Data Package for the Immobilized Low-Activity Waste 2001 Performance Assessment

    SciTech Connect

    MJ Fayer; EM Murphy; JL Downs; FO Khan; CW Lindenmeier; BN Bjornstad

    2000-01-18

    Lockheed Martin Hanford Company (LMHC) is designing and assessing the performance of disposal facilities to receive radioactive wastes that are currently stored in single- and double-shell tanks at the Hanford Site. The preferred method of disposing of the portion that is classified as immobilized low-activity waste (ILAW) is to vitrify the waste and place the product in near-surface, shallow-land burial facilities. The LMHC project to assess the performance of these disposal facilities is known as the Hanford ILAW Performance Assessment (PA) Activity, hereafter called the ILAW PA project. The goal of this project is to provide a reasonable expectation that the disposal of the waste is protective of the general public, groundwater resources, air resources, surface-water resources, and inadvertent intruders. Achieving this goal will require predictions of contaminant migration from the facility. To make such predictions will require estimates of the fluxes of water moving through the sediments within the vadose zone around and beneath the disposal facility. These fluxes, loosely called recharge rates, are the primary mechanism for transporting contaminants to the groundwater. Pacific Northwest National Laboratory (PNNL) assists LMHC in their performance assessment activities. One of the PNNL tasks is to provide estimates of recharge rates for current conditions and long-term scenarios involving the shallow-land disposal of ILAW. Specifically, recharge estimates are needed for a filly functional surface cover; the cover sideslope, and the immediately surrounding terrain. In addition, recharge estimates are needed for degraded cover conditions. The temporal scope of the analysis is 10,000 years, but could be longer if some contaminant peaks occur after 10,000 years. The elements of this report compose the Recharge Data Package, which provides estimates of recharge rates for the scenarios being considered in the 2001 PA. Table S.1 identifies the surface features and

  14. Assessing the safety of co-exposure to food packaging migrants in food and water using the maximum cumulative ratio and an established decision tree.

    PubMed

    Price, Paul; Zaleski, Rosemary; Hollnagel, Heli; Ketelslegers, Hans; Han, Xianglu

    2014-01-01

    Food contact materials can release low levels of multiple chemicals (migrants) into foods and beverages, to which individuals can be exposed through food consumption. This paper investigates the potential for non-carcinogenic effects from exposure to multiple migrants using the Cefic Mixtures Ad hoc Team (MIAT) decision tree. The purpose of the assessment is to demonstrate how the decision tree can be applied to concurrent exposures to multiple migrants using either hazard or structural data on the specific components, i.e. based on the acceptable daily intake (ADI) or the threshold of toxicological concern. The tree was used to assess risks from co-exposure to migrants reported in a study on non-intentionally added substances (NIAS) eluting from food contact-grade plastic and two studies of water bottles: one on organic compounds and the other on ionic forms of various elements. The MIAT decision tree assigns co-exposures to different risk management groups (I, II, IIIA and IIIB) based on the hazard index, and the maximum cumulative ratio (MCR). The predicted co-exposures for all examples fell into Group II (low toxicological concern) and had MCR values of 1.3 and 2.4 (indicating that one or two components drove the majority of the mixture's toxicity). MCR values from the study of inorganic ions (126 mixtures) ranged from 1.1 to 3.8 for glass and from 1.1 to 5.0 for plastic containers. The MCR values indicated that a single compound drove toxicity in 58% of the mixtures. MCR values also declined with increases in the hazard index for the screening assessments of exposure (suggesting fewer substances contributed as risk potential increased). Overall, it can be concluded that the data on co-exposure to migrants evaluated in these case studies are of low toxicological concern and the safety assessment approach described in this paper was shown to be a helpful screening tool.

  15. An Analysis of Computer Aided Design (CAD) Packages Used at MSFC for the Recent Initiative to Integrate Engineering Activities

    NASA Technical Reports Server (NTRS)

    Smith, Leigh M.; Parker, Nelson C. (Technical Monitor)

    2002-01-01

    This paper analyzes the use of Computer Aided Design (CAD) packages at NASA's Marshall Space Flight Center (MSFC). It examines the effectiveness of recent efforts to standardize CAD practices across MSFC engineering activities. An assessment of the roles played by management, designers, analysts, and manufacturers in this initiative will be explored. Finally, solutions are presented for better integration of CAD across MSFC in the future.

  16. A new headspace gas chromatographic method for the determination of methanol content in paper materials used for food and drink packaging.

    PubMed

    Hu, Hui-Chao; Tian, Ying-Xin; Jin, Hui-Jun; Chai, Xin-Sheng; Barnes, Donald G

    2013-10-02

    This study reports on a method for determination of methanol in paper products by headspace gas chromatography (HS-GC). The method is based on the hydrolysis of the pulp or paper matrix, using a phosphoric acid solution (42.5%) as the medium at 120 °C in 5 h (excluding air contact) in order to release matrix-entrapped methanol, which is then determined by HS-GC. Data show that, under the given conditions of hydrolysis, no methanol was formed from the methoxyl groups in the material. Reproducibility tests of the method generated a relative standard deviation of <3.5%, with recovery in the range of 93.4-102%. The present method is reliable, accurate, and suitable for use in batch testing of the methanol content in paper-related materials. The method can play an important role in addressing food safety concerns that may be raised regarding the use of paper materials in food and beverage packaging.

  17. Analytical tools for identification of non-intentionally added substances (NIAS) coming from polyurethane adhesives in multilayer packaging materials and their migration into food simulants.

    PubMed

    Félix, Juliana S; Isella, Francesca; Bosetti, Osvaldo; Nerín, Cristina

    2012-07-01

    Adhesives used in food packaging to glue different materials can provide several substances as potential migrants, and the identification of potential migrants and migration tests are required to assess safety in the use of adhesives. Solid-phase microextraction in headspace mode and gas chromatography coupled to mass spectrometry (HS-SPME-GC-MS) and ChemSpider and SciFinder databases were used as powerful tools to identify the potential migrants in the polyurethane (PU) adhesives and also in the individual plastic films (polyethylene terephthalate, polyamide, polypropylene, polyethylene, and polyethylene/ethyl vinyl alcohol). Migration tests were carried out by using Tenax(®) and isooctane as food simulants, and the migrants were analyzed by gas chromatography coupled to mass spectrometry. More than 63 volatile and semivolatile compounds considered as potential migrants were detected either in the adhesives or in the films. Migration tests showed two non-intentionally added substances (NIAS) coming from PU adhesives that migrated through the laminates into Tenax(®) and into isooctane. Identification of these NIAS was achieved through their mass spectra, and 1,6-dioxacyclododecane-7,12-dione and 1,4,7-trioxacyclotridecane-8,13-dione were confirmed. Caprolactam migrated into isooctane, and its origin was the external plastic film in the multilayer, demonstrating real diffusion through the multilayer structure. Comparison of the migration values between the simulants and conditions will be shown and discussed.

  18. A super-family of transcriptional activators regulates bacteriophage packaging and lysis in Gram-positive bacteria.

    PubMed

    Quiles-Puchalt, Nuria; Tormo-Más, María Ángeles; Campoy, Susana; Toledo-Arana, Alejandro; Monedero, Vicente; Lasa, Iñigo; Novick, Richard P; Christie, Gail E; Penadés, José R

    2013-08-01

    The propagation of bacteriophages and other mobile genetic elements requires exploitation of the phage mechanisms involved in virion assembly and DNA packaging. Here, we identified and characterized four different families of phage-encoded proteins that function as activators required for transcription of the late operons (morphogenetic and lysis genes) in a large group of phages infecting Gram-positive bacteria. These regulators constitute a super-family of proteins, here named late transcriptional regulators (Ltr), which share common structural, biochemical and functional characteristics and are unique to this group of phages. They are all small basic proteins, encoded by genes present at the end of the early gene cluster in their respective phage genomes and expressed under cI repressor control. To control expression of the late operon, the Ltr proteins bind to a DNA repeat region situated upstream of the terS gene, activating its transcription. This involves the C-terminal part of the Ltr proteins, which control specificity for the DNA repeat region. Finally, we show that the Ltr proteins are the only phage-encoded proteins required for the activation of the packaging and lysis modules. In summary, we provide evidence that phage packaging and lysis is a conserved mechanism in Siphoviridae infecting a wide variety of Gram-positive bacteria.

  19. A super-family of transcriptional activators regulates bacteriophage packaging and lysis in Gram-positive bacteria

    PubMed Central

    Quiles-Puchalt, Nuria; Tormo-Más, María Ángeles; Campoy, Susana; Toledo-Arana, Alejandro; Monedero, Vicente; Lasa, Íñigo; Novick, Richard P.; Christie, Gail E.; Penadés, José R.

    2013-01-01

    The propagation of bacteriophages and other mobile genetic elements requires exploitation of the phage mechanisms involved in virion assembly and DNA packaging. Here, we identified and characterized four different families of phage-encoded proteins that function as activators required for transcription of the late operons (morphogenetic and lysis genes) in a large group of phages infecting Gram-positive bacteria. These regulators constitute a super-family of proteins, here named late transcriptional regulators (Ltr), which share common structural, biochemical and functional characteristics and are unique to this group of phages. They are all small basic proteins, encoded by genes present at the end of the early gene cluster in their respective phage genomes and expressed under cI repressor control. To control expression of the late operon, the Ltr proteins bind to a DNA repeat region situated upstream of the terS gene, activating its transcription. This involves the C-terminal part of the Ltr proteins, which control specificity for the DNA repeat region. Finally, we show that the Ltr proteins are the only phage-encoded proteins required for the activation of the packaging and lysis modules. In summary, we provide evidence that phage packaging and lysis is a conserved mechanism in Siphoviridae infecting a wide variety of Gram-positive bacteria. PMID:23771138

  20. Sol-gel based optical carbon dioxide sensor employing dual luminophore referencing for application in food packaging technology.

    PubMed

    von Bultzingslöwen, Christoph; McEvoy, Aisling K; McDonagh, Colette; MacCraith, Brian D; Klimant, Ingo; Krause, Christian; Wolfbeis, Otto S

    2002-11-01

    An optical sensor for the measurement of carbon dioxide in Modified Atmosphere Packaging (MAP) applications has been developed. It is based on the fluorescent pH indicator 1-hydroxypyrene-3,6,8-trisulfonate (HPTS) immobilised in a hydrophobic organically modified silica (ormosil) matrix. Cetyltrimethylammonium hydroxide was used as an internal buffer system. Fluorescence is measured in the phase domain by means of the Dual Luminophore Referencing (DLR) sensing scheme which provides many of the advantages of lifetime-based fluorometric sensors and makes it compatible with established optical oxygen sensor technology. The long-term stability of the sensor membranes has been investigated. The sensor displays 13.5 degrees phase shift between 0 and 100% CO2 with a resolution of better than 1% and a limit of detection of 0.08%. Oxygen cross-sensitivity is minimised (0.6% quenching in air) by immobilising the reference luminophore in polymer nano-beads. Cross-sensitivity towards chloride and pH was found to be negligible. Temperature effects were studied, and a linear Arrhenius correlation between ln k and 1/T was found. The sensor is stable over a period of at least seven months and its output is in excellent agreement with a standard reference method for carbon dioxide analysis.