Search results for "Product Packaging"
showing 10 items of 10 documents
Active biopackaging produced from by‐products and waste from food and marine industries
2021
The agro‐food industry cannot today do without packaging to preserve and above all market its products. Plastic materials coming mainly from petrochemicals have taken a predominant place in the food packaging sector. They have become indispensable in many sectors, from fresh to frozen products, from meat and dairy products to fruit and vegetables or almost‐ready meals. Plastics are cheap, their lightness reduces transport costs, and their convenience is fundamental for out‐of‐home catering. However, plastics pose serious end‐of‐life issues. The development of materials that are more respectful of the consumer and the environment has become a major issue. In addition, the agro‐food industrie…
Risk assessment of exposure to phthalates in breastfeeding women using human biomonitoring
2020
In this study, we assessed the presence of 14 phthalate metabolites in the urine of 104 lactating mothers from Valencia (Spain) who took part in the human biomonitoring project BETTERMILK. Nine of the metabolites studied showed detection frequencies >80%, whereas the rest of the metabolites presented low detection frequencies (<5%). The concentrations ranged from <LoQ to 1291 ng/mL with monoethyl phthalate showing the highest concentration, with a geometric mean of 34.90 ng/mL. In general, the phthalate metabolite levels quantified in the present study were lower than the urinary levels found in previous studies that involved lactating mothers. The consumption of packaged juices and the fre…
Shelf life assessment of industrial durum wheat bread as a function of packaging system
2017
This study compared the effect of different packaging systems on industrial durum wheat bread shelf-life, with regard to thermoformed packaging (TF) and flow-packaging (FP). Two TFs having different thickness and one FP were compared by assessing physico-chemical and sensorial properties and volatile compounds of sliced bread during 90 days of storage. Texture, aw and bread moisture varied according to a first-order kinetic model, with FP samples ageing faster than TFs. Sensorial features such as consistency, stale odor, and sour odor, increased their intensity during storage. Furans decreased, whereas hexanal increased. The Principal Component Analysis of the whole dataset pointed out that…
Concentrations of monosaccharides in humic substances in the early stages of humification.
2001
Deteriorated liquid packaging board (LPB) and biowaste compost are matrices, mainly consisting of cellulose, in the early stages of humification. Degradative studies on these matrices allow an examination of the role of carbohydrates in the synthesis of humic substances. Samples of different age were collected and divided by extraction into hot water extract (HWE), bitumen, humic acid (HA), fulvic acid (FA) and humin or residual fibre fractions. The following monosaccharides were identified in these fractions: L-arabinose, D-ribose, D-xylose, L-fucose, D-mannose, D-fructose, D-galactose, D-glucose, L-rhamnose and xylitol. The main component in all fractions was glucose. The concentrations o…
Commercial versus technical cues to position a new product: Do hedonic and functional/healthy packages differ?
2017
Packaging attributes can be classified into two main blocks: visual/commercial attributes and informational/technical ones. In this framework, our objectives are: (i) to compare if both kinds of attributes lead to equal responses (consumers' attitudes improvement and product trial) and (ii) to compare if they work equally when a hedonic or a healthy new product is launched into the young market. An experimental design was defined to reach both objectives. Two packaging attributes were manipulated orthogonally to introduce greater variation in people's perceptions: a visual cue (the color) and an informative cue (the claim/label). A third variable was introduced: hedonic (candy bars) versus …
Consumers' physiological and verbal responses towards product packages: Could these responses anticipate product choices?
2019
Today, it is a priority to predict what consumers will choose at the point of sale where there are more and more competing brands. But what kind of consumers' information can be used for that purpose? This paper compares the power of physiological responses (unconscious responses) and self-report/verbal responses (conscious responses) towards product packages, as a means of predicting product choices. To this end, six different packaging designs were created by combining three different colors (blue, red and black) and two different messages (simple and reinforced). Eighty-three young consumers were exposed to each of the six designs. In one phase of our investigation, unconscious electrode…
Carboxymethylation of alkali extracted xylan for preparation of bio-based packaging films
2012
This study describes the synthesis of carboxymethylxylan (CMX) and investigates its suitability as a film for packaging applications. High-purity polymeric xylan was extracted from commercial bleached birch kraft pulp and converted to CMX with three different degrees of substitution (DSs). The water vapor sorption, mechanical, and barrier properties of the films prepared from CMX were tested. Increasing DS of CMX films resulted in an increase in elongation at break and a decrease in tensile strength and Young's modulus. The DS also affected the barrier properties of the films. CMX films with higher DS showed improved (reduced) oxygen permeability (OP), and the water vapor permeability (WVP)…
Degradation of vanillic acid and production of guaiacol by microorganisms isolated from cork samples
2003
The presence of guaiacol in cork stoppers is responsible for some cases of cork taint causing unpleasant alterations to wine. We have performed a characterization of the cork-associated microbiota by isolating 55 different microorganisms: eight yeast, 14 filamentous fungi or molds, 13 actinomycetes and 20 non-filamentous bacteria. A screening for degradation of vanillic acid and guaiacol production showed that none of the filamentous fungi could achieve any of these processes. By contrast, five of the eight yeast strains isolated were able to degrade vanillic acid, although it was not converted to guaiacol. Guaiacol production was only detected in four bacterial strains: one isolate of Baci…
Biodeterioration of cardboard-based liquid containers collected for fibre reuse.
1999
Liquid packaging board (LPB) collected in Germany is processed in Finland as recycled fibre and as plastic reject for incineration. The chemical, biological and physical changes occurring in recycled LPB bales were monitored during storage of six and 18 months. The moisture content in the core of the bales ranged from 7% to 53%, and pH values varied from 6.0 to 8.5. The average amount of mesophilic bacteria per container was 1.5 x 10(7) - 5 x 10(8), which means that recycled LPB pulp cannot be recommended for sanitary use. The concentration of CO2 inside the bale is an indicator of the activity of aerobic microorganisms and might be suitable for identifying deteriorated bales and removing t…
Evaluation of silver-infused polylactide films for inactivation of Salmonella and feline calicivirus in vitro and on fresh-cut vegetables
2012
There is a growing trend to develop packaging materials with an active role in guarantying that the quality and safety characteristics of packaged products will remain or improve from preparation throughout shelf-life. In the present study, 0.001-1.0 wt.% silver ions were satisfactorily incorporated into polylactide (PLA) films by a solvent casting technique. Silver migration from the films was measured by voltamperometry and then correlated with its antimicrobial efficacy against Salmonella enterica and feline calicivirus (FCV), a human norovirus surrogate, by using the Japanese industrial standard (JIS Z 2801). The PLA-silver films showed strong antibacterial and antiviral activity in vit…