Search results for "packaging"

Liquid chromatography‐Orbitrap Tribrid high‐resolution mass spectrometry using data dependent‐tandem mass spectrometry with triple stage fragmentatio…

2021

A new, fast, and automatic approach has been applied for the tentative identification of unknown substances released by food contact epoxy resin after performing a migration test with food simulant. This approach combines intelligent data acquisition with AcquireX linked to liquid chromatography-Orbitrap Tribrid high-resolution mass spectrometry using data dependent-tandem mass spectrometry with triple stage fragmentation coupled to Compound Discoverer™ software for automated data processing and compound identification. The identification of the observed features was performed using a set of identification criteria, including exact mass, isotope pattern, tandem mass spectrometry spectra mat…

Recent European Food Safety Authority toxicological evaluations of major phthalates used in food contact materials

2009

During the 1980s and 1990s, and at the EU level, the Scientific Committee for Food evaluated a number of phthalates that were being used, or were requested for use, as additives in plastics. At this time, peroxisome proliferation was considered as the pivotal effect on which toxicological evaluation of these chemicals was based. At the end of 1990s, a general consensus has been agreed that rodents are highly sensitive to the phenomenon of peroxisome proliferation and that this particular effect should not be used for human risk assessment. Consequently in 2004, it was requested from the newly created European Food Safety Authority to perform a new evaluation of the mainly used phthalates on…

An overview of nanoparticles role in the improvement of barrier properties of bioplastics for food packaging applications

2017

Abstract Plastics are the most demanding materials for the food packaging industry due to economical and practical reasons such as their low cost, lightness, easy to handle in integrated production lines, and their higher resistance than other materials. Besides containment and information, the packaging should protect foodstuffs from not only contamination but also the loss of food quality. Despite the many advantages, their inherent permeability is perhaps the foremost drawback that could lead to the loss of some food components and, also, to the transference of gases or moisture from the surrounding to the food. Thus, the barrier properties and the wettability are of fundamental importan…

Nanomaterials in Food, Which Way Forward?

2012

Abstract Nanotechnology has emerged as one of the most innovative technologies occurred in decades and has the potential to improve food quality and safety. At present, there are also a few studies demonstrating that nanomaterials (NMs) are not inherently benign. This chapter highlights some current applications of NMs in food, food additives and food contact materials and reviews analytical approaches suitable to address food safety-related issues of nanotechnology. As starting point, discussion on the current regulatory situation of nanotechnology in relation to food is addressed, followed by a detailed description of sample preparation aspects, separation methods (e.g. field-flow fractio…

Towards a more sustainable food Supply chain: opening up invisible waste in food service

2016

Future challenges to the global food supply chain are complex. In order to embrace sustainability, companies should change their management practices towards more efficient resource use. Food waste being a misuse of resources, we identify its causes and possible ways of minimising it. To achieve this goal, we conducted explorative research with qualitative and quantitative data through in-depth semi-structured interviews and an open questionnaire with top Spanish food service companies. Results show that most businesses mainly tend to minimise food waste according to economic criteria, without taking into account the social, ethical or environmental factors. As a consequence, just “visible”…

Green technologies for food processing: Principal considerations

2019

Abstract The environmental impact of the food industry is of increasing concern for our society. Reductions in the amounts of harmful substances produced and in energy consumption, and increases in by-product recycling, are all requirements that the industry must now meet. However, “green technology” concepts are currently driving the development of new techniques in this field. Emerging green technologies are capable of superseding conventional thermal treatment, which negatively affects the physical, nutritional, and bioactive properties of food, and are also more environmentally friendly. Novel green techniques include ionizing and ultraviolet radiation, ohmic heating, high-power ultraso…

Wood‐based Packaging

2021

Perspectives for biocatalysts in food packaging

2008

Since the market for minimally processed foods is broadening, packaging is being implemented in strategies that actively contribute to the food preservation and transformation concepts. One opportunity is given by the incorporation of biocatalysts, usually in prefabricated carriers, where they can fully retain their activity. These biocatalysts can be repeatedly reused within the packaging or, under controlled conditions, migrate to the product. The potential use of packages composed of classic polymers with functional surfaces or highly swellable biopolymers is being successfully tested, showing good perspectives for the controlled release when directly used in contact with the product or …

Safety Assessment and Migration Tests

2018

This chapter outlines (i) the advances to reduce the uncertainty in nanomaterials (NMs) determination; (ii) the results from migration experiments conducted with nano-clay, nanosilver, and other nanomaterial-containing polymers; and (iii) the different established protocols for risk assessment that ensure consumer's safety. The text starts highlighting the need of an understanding of potential exposure via migration into food and a deeper knowledge of the interaction of NMs with food constituents and their effects upon ingestion. The chapter covers the ability of the analytical techniques utilized to detect nanoparticles per se in food simulants. In addition, the results of the application …

Packing decision for low fat aliments: a review

2014

Purpose – The purpose of this paper is to give some recommendations about how to design a low fat food aliment packaging. Design/methodology/approach – A review of previous studies that have analysed food packaging decisions considering personal and product influences was done. Findings – For low fat foods, a good or a poor performance is not sufficient; you have to perform better than those competitors whose competitive capacity is strong enough to influence strategic decision taking. Low fat products must be focused to a particular target. A product of these characteristics cannot be launched for all the markets at the same time, and under the same conditions. Some personal factors do re…