Displaying publications 1 - 20 of 71 in total

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  1. Effect of Morphology and Size of Halloysite Nanotubes on Functional Pectin Bionanocomposites for Food Packaging Applications
    Makaremi M, Pasbakhsh P, Cavallaro G, Lazzara G, Aw YK, Lee SM, et al.
    ACS Appl Mater Interfaces, 2017 May 24;9(20):17476-17488.
    PMID: 28481104 DOI: 10.1021/acsami.7b04297
    Pectin bionanocomposite films filled with various concentrations of two different types of halloysite nanotubes were prepared and characterized in this study as potential films for food packaging applications. The two types of halloysite nanotubes were long and thin (patch) (200-30 000 nm length) and short and stubby (Matauri Bay) (50-3000 nm length) with different morphological, physical, and dispersibility properties. Both matrix (pectin) and reinforcer (halloysite nanotubes) used in this study are considered as biocompatible, natural, and low-cost materials. Various characterization tests including Fourier transform infrared spectroscopy, field emission scanning electron microscopy, release kinetics, contact angle, and dynamic mechanical analysis were performed to evaluate the performance of the pectin films. Exceptional thermal, tensile, and contact angle properties have been achieved for films reinforced by patch halloysite nanotubes due to the patchy and lengthy nature of these tubes, which form a bird nest structure in the pectin matrix. Matauri Bay halloysite nanotubes were dispersed uniformly and individually in the matrix in low and even high halloysite nanotube concentrations. Furthermore, salicylic acid as a biocidal agent was encapsulated in the halloysite nanotubes lumen to control its release kinetics. On this basis, halloysite nanotubes/salicylic acid hybrids were dispersed into the pectin matrix to develop functional biofilms with antimicrobial properties that can be extended over time. Results revealed that shorter nanotubes (Matauri Bay) had better ability for the encapsulation of salicylic acid into their lumen, while patchy structure and longer tubes of patch halloysite nanotubes made the encapsulation process more difficult, as they might need more time and energy to be fully loaded by salicylic acid. Moreover, antimicrobial activity of the films against four different strains of Gram-positive and Gram-negative bacteria indicated the effective antimicrobial properties of pectin/halloysite functionalized films and their potential to be used for food packaging applications.
    Matched MeSH terms: Food Packaging
  2. Development of chitosan edible film incorporated with Chrysanthemum morifolium essential oil
    Tan LF, Elaine E, Pui LP, Nyam KL, Yusof YA
    Acta Sci Pol Technol Aliment, 2021 1 16;20(1):55-66.
    PMID: 33449520 DOI: 10.17306/J.AFS.0771
    BACKGROUND: Biodegradable food packaging has improved in quality with recent research incorporating natural extracts for functionality purposes. This research aims to develop chitosan film with Chrysanthemum morifolium essential oil to improve the shelf life of fresh raw chicken and beef.

    METHODS: 1.5% (w/v) chitosan films with Chrysanthemum morifolium essential oil (0% to 6% (v/v)) were produced through homogenization, the casting of a film solution in a petri dish and convection drying. The edible film was evaluated in terms of its physical (color, thickness, water vapor permeability), mechanical (puncture strength, tensile strength, elongation at break) and chemical properties (antioxidant assay, Fourier Transform Infrared Spectroscopy (FTIR)).

    RESULTS: With an increasing concentration of Chrysanthemum morifolium in the chitosan film, the test values of physical properties such as tensile strength, puncture force, and elongation at break declined significantly. However, the thickness, water permeability, and color profile (L*, a*, b*) values of the chitosan film increased. Similarly, the scavenging effect of antioxidant assay increased (from 4.97% to 18.63%) with a rise in Chrysanthemum morifolium concentration. 2%, 3%, and 4% of Chrysanthemum morifolium in the chitosan film showed a significant inhibition zone ranging from 2.67 mm to 3.82 mm against Staphylococcus aureus, a spoilage bacterium that is commonly found in chicken and beef products. The storage and pH tests showed that 4% of Chrysanthemum morifolium in the film maintained pH level (safe to consume), and the shelf life was extended from 3 days to 5 days of meat storage.

    CONCLUSIONS: This study demonstrated that the incorporation of 4% (v/v) Chrysanthemum morifolium extract into 1.5% (w/v) chitosan film extends the storage duration of raw meat products noticeably by reducing Staphylococcus aureus activity. Therefore, it increases the quality of the edible film as an environmentally friendly food packaging material so that it can act as a substitute for the use of plastic bags. Future studies will be conducted on improving the tensile strength of the edible film to increase the feasibility of using it in the food industry. In addition, the microstructure and surface morphology of the edible film can be further determined.

    Matched MeSH terms: Food Packaging
  3. Application of bio-nanocomposite films and edible coatings for extending the shelf life of fresh fruits and vegetables
    Jafarzadeh S, Mohammadi Nafchi A, Salehabadi A, Oladzad-Abbasabadi N, Jafari SM
    Adv Colloid Interface Sci, 2021 May;291:102405.
    PMID: 33819726 DOI: 10.1016/j.cis.2021.102405
    New packaging materials are an emerging field in the food industry. Poor thermal, mechanical, chemical, and physical properties of biopolymers, and also their inherent permeability to gases and vapor have increased this interest. Biopolymeric materials (matrix) require fillers, which can react/interact with available matrix in order to provide new formulations with improved properties. Many studies have shown the potential use of metal nanoparticles in biopolymeric packaging and edible coatings for improving their properties. The current review summarizes the characterization of bio-nanocomposite films and edible coatings incorporated with metal nanoparticles on the shelf life and quality of tropical fruits, berries, climacteric/non-climacteric fruits and vegetables. It also provides a brief description of some advantages of bio-nanocomposite films and edible coatings applied to fruits and vegetables such as decreasing the color changes, respiration rate, weight loss and extended shelf life, delaying ripening and being environmentally friendly. The results of recent reports provide a better understanding of the impact of metal nanoparticles incorporated in biopolymers on the shelf life and the quality of fruits and vegetables.
    Matched MeSH terms: Food Packaging
  4. Fulltext Turning food waste into value-added carbon dots for sustainable food packaging application: A review
    Oladzadabbasabadi N, Dheyab MA, Nafchi AM, Ghasemlou M, Ivanova EP, Adhikari B
    Adv Colloid Interface Sci, 2023 Nov;321:103020.
    PMID: 37871382 DOI: 10.1016/j.cis.2023.103020
    Carbon dots (CDs) are a recent addition to the nanocarbon family, encompassing both crystalline and amorphous phases. They have sparked significant research interest due to their unique electrical and optical properties, remarkable biocompatibility, outstanding mechanical characteristics, customizable surface chemistry, and negligible cytotoxicity. Their current applications are mainly limited to flexible photonic and biomedical devices, but they have also garnered attention for their potential use in intelligent packaging. The conversion of food waste into CDs further contributes to the concept of the circular economy. It provides a comprehensive overview of emerging green technologies, energy-saving reactions, and cost-effective starting materials involved in the synthesis of CDs. It also highlights the unique properties of biomass-derived CDs, focusing on their structural performance, cellular toxicity, and functional characteristics. The application of CDs in the food industry, including food packaging, is summarized in a concise manner. This paper sheds light on the current challenges and prospects of utilizing CDs in the packaging industry. It aims to provide researchers with a roadmap to tailor the properties of CDs to suit specific applications in the food industry, particularly in food packaging.
    Matched MeSH terms: Food Packaging
  5. Fulltext Harmonisation of food labelling regulations in Southeast Asia: benefits, challenges and implications
    Kasapila W, Shaarani SM
    Asia Pac J Clin Nutr, 2011;20(1):1-8.
    PMID: 21393103
    In the globalised world of the 21st century, issues of food and nutrition labelling are of pre-eminent importance. Several international bodies, including the World Health Organisation and World Trade Organisation, are encouraging countries to harmonise their food and nutrition regulations with international standards, guidelines and recommendations such as those for Codex Alimentarius. Through harmonisation, these organisations envisage fewer barriers to trade and freer movement of food products between countries, which would open doors to new markets and opportunities for the food industry. In turn, increased food trade would enhance economic development and allow consumers a greater choice of products. Inevitably, however, embracing harmonisation brings along cost implications and challenges that have to be overcome. Moreover, the harmonisation process is complex and sporadic in light of the tasks that countries have to undertake; for example, updating legislation, strengthening administrative capabilities and establishing analytical laboratories. This review discusses the legislation and regulations that govern food and nutrition labelling in Southeast Asia, and highlights the discrepancies that exist in this regard, their origin and consequences. It also gives an account of the current status of harmonising labelling of pre-packaged foodstuffs in the region and explains the subsequent benefits, challenges and implications for governments, the food industry and consumers.
    Matched MeSH terms: Food Packaging
  6. Fulltext Nanomaterials Derived from Fungal Sources-Is It the New Hype?
    Nawawi WMFBW, Jones M, Murphy RJ, Lee KY, Kontturi E, Bismarck A
    Biomacromolecules, 2020 Jan 13;21(1):30-55.
    PMID: 31592650 DOI: 10.1021/acs.biomac.9b01141
    Greener alternatives to synthetic polymers are constantly being investigated and sought after. Chitin is a natural polysaccharide that gives structural support to crustacean shells, insect exoskeletons, and fungal cell walls. Like cellulose, chitin resides in nanosized structural elements that can be isolated as nanofibers and nanocrystals by various top-down approaches, targeted at disintegrating the native construct. Chitin has, however, been largely overshadowed by cellulose when discussing the materials aspects of the nanosized components. This Perspective presents a thorough overview of chitin-related materials research with an analytical focus on nanocomposites and nanopapers. The red line running through the text emphasizes the use of fungal chitin that represents several advantages over the more popular crustacean sources, particularly in terms of nanofiber isolation from the native matrix. In addition, many β-glucans are preserved in chitin upon its isolation from the fungal matrix, enabling new horizons for various engineering solutions.
    Matched MeSH terms: Food Packaging
  7. Production and modification of nanofibrillated cellulose using various mechanical processes: a review
    Abdul Khalil HP, Davoudpour Y, Islam MN, Mustapha A, Sudesh K, Dungani R, et al.
    Carbohydr Polym, 2014 Jan;99:649-65.
    PMID: 24274556 DOI: 10.1016/j.carbpol.2013.08.069
    Nanofibrillated cellulose from biomass has recently gained attention owing to their biodegradable nature, low density, high mechanical properties, economic value and renewability. Although they still suffer from two major drawbacks. The first challenge is the exploration of raw materials and its application in nanocomposites production. Second one is high energy consumption regarding the mechanical fibrillation. However, pretreatments before mechanical isolation can overcome this problem. Hydrophilic nature of nano-size cellulose fibers restricts good dispersion of these materials in hydrophobic polymers and therefore, leads to lower mechanical properties. Surface modification before or after mechanical defibrillation could be a solution for this problem. Additionally, drying affects the size of nanofibers and its properties which needs to study further. This review focuses on recent developments in pretreatments, nanofibrillated cellulose production and its application in nanopaper applications, coating additives, security papers, food packaging, and surface modifications and also for first time its drying.
    Matched MeSH terms: Food Packaging*
  8. Development and characterization of sugar palm starch and poly(lactic acid) bilayer films
    Sanyang ML, Sapuan SM, Jawaid M, Ishak MR, Sahari J
    Carbohydr Polym, 2016 08 01;146:36-45.
    PMID: 27112848 DOI: 10.1016/j.carbpol.2016.03.051
    The development and characterization of environmentally friendly bilayer films from sugar palm starch (SPS) and poly(lactic acid) (PLA) were conducted in this study. The SPS-PLA bilayer films and their individual components were characterized for their physical, mechanical, thermal and water barrier properties. Addition of 50% PLA layer onto 50% SPS layer (SPS50-PLA50) increased the tensile strength of neat SPS film from 7.74 to 13.65MPa but reduced their elongation at break from 46.66 to 15.53%. The incorporation of PLA layer significantly reduced the water vapor permeability as well as the water uptake and solubility of bilayer films which was attributed to the hydrophobic characteristic of the PLA layer. Furthermore, scanning electron microscopy (SEM) image of SPS50-PLA50 revealed lack of strong interfacial adhesion between the SPS and PLA. Overall, the incorporation of PLA layer onto SPS films enhances the suitability of SPS based films for food packaging.
    Matched MeSH terms: Food Packaging*
  9. Antibacterial efficacy of quaternized chitosan/poly (vinyl alcohol) nanofiber membrane crosslinked with blocked diisocyanate
    Wu JY, Ooi CW, Song CP, Wang CY, Liu BL, Lin GY, et al.
    Carbohydr Polym, 2021 Jun 15;262:117910.
    PMID: 33838797 DOI: 10.1016/j.carbpol.2021.117910
    N-[(2-hydroxyl-3-trimethylammonium) propyl] chitosan chloride (HTCC), which is a type of chitosan derivative with quaternary ammonium groups, possesses a higher antibacterial activity as compared to the pristine chitosan. The nanofiber membranes made of HTCC are attractive for applications demanding for antibacterial function. However, the hydrophilic nature of HTCC makes it unsuitable for electrospinning of nanofibers. Hence, biodegradable polyvinyl alcohol (PVA) was proposed as an additive to improve the electrospinnability of HTCC. In this work, PVA/HTCC nanofiber membrane was crosslinked with the blocked diisocyanate (BI) to enhance the stability of nanofiber membrane in water. Microbiological assessments showed that the PVA/HTCC/BI nanofiber membranes possessed a good antibacterial efficacy (∼100 %) against E. coli. Moreover, the biocompatibility of PVA/HTCC/BI nanofiber membrane was proven by the cytotoxicity test on mouse fibroblasts. These promising results indicated that the PVA/HTCC/BI nanofiber membrane can be a promising material for food packaging and as a potential wound dressing for skin regeneration.
    Matched MeSH terms: Food Packaging/methods
  10. Antimicrobial properties of starch films incorporated with chitosan nanoparticles: In vitro and in vivo evaluation
    Shapi'i RA, Othman SH, Nordin N, Kadir Basha R, Nazli Naim M
    Carbohydr Polym, 2020 Feb 15;230:115602.
    PMID: 31887886 DOI: 10.1016/j.carbpol.2019.115602
    Chitosan nanoparticles (CNP) were synthesized via ionic gelation and used for the preparation of starch-based nanocomposite films containing different concentration of CNP (0, 5, 10, 15, 20% w/w). Antimicrobial properties of starch/CNP films was evaluated via in vitro (disc diffusion analysis) and in vivo (microbial count in wrapped cherry tomatoes) study. It was found that inhibitory zone of the 15 and 20% of starch/CNP films were clearly observed for all the tested bacteria including Bacillus cereus, Staphylococcus aureus, Escherichia coli and Salmonella typhimurium. In vivo study revealed that the starch/CNP film (15% w/w) was more efficient to inhibit the microbial growth in cherry tomatoes (7 × 102 CFU/g) compared to neat starch film (2.15 × 103 CFU/g) thus confirmed the potential application of the films as antimicrobial food packaging.
    Matched MeSH terms: Food Packaging/methods
  11. Physicochemical characterization of kappa-carrageenan (Euchema cottoni) based films incorporated with various plant oils
    R NFN, Nur Hanani ZA
    Carbohydr Polym, 2017 Feb 10;157:1479-1487.
    PMID: 27987859 DOI: 10.1016/j.carbpol.2016.11.026
    This study investigated the effects of different types of plant oil (olive oil, corn oil, soybean oil and sunflower oil) on the physical and mechanical properties of kappa-carrageenan films from Euchema cottoni species. The incorporation of plant oils increased the film thickness significantly (P<0.05). However, the moisture content, solubility and tensile strength of films decreased significantly (P<0.05) as plant oils were added. The incorporation of plant oils also contributed to a plasticizing effect, whereby the values for elongation at break increased significantly (P<0.05), from 22.3% to 108.8%. Higher oil content also led to carrageenan films with lower opacity, which contradicted with previous studies. In conclusion, the plant oils used in this research significantly improved film properties, thus demonstrating the potential of these materials to be used as food packaging films and coatings.
    Matched MeSH terms: Food Packaging*
  12. Starch biopolymer films containing chitosan nanoparticles: A review
    Othman SH, Shapi'i RA, Ronzi NDA
    Carbohydr Polym, 2024 Apr 01;329:121735.
    PMID: 38286535 DOI: 10.1016/j.carbpol.2023.121735
    Starch biopolymer films incorporated with chitosan nanoparticles (CNP) or starch/CNP films are promising alternatives to non-degradable food packaging materials. The films can be utilized for active food packaging applications because CNP exhibits antimicrobial and antioxidant properties, which can improve food shelf-life. Nonetheless, knowledge of the effects of CNP inclusion on the properties of starch films is not fully elucidated. This paper reviews the influences of various concentrations of CNP, sizes of CNP, and other additives on the mechanical, thermal, barrier, antimicrobial, antioxidant, biodegradability, and cytotoxicity properties of starch/CNP films as well as the mechanisms involved in relation to food packaging applications. The usage of starch/CNP films for active food packaging can help to reduce environmental issues and contribute to food safety and security.
    Matched MeSH terms: Food Packaging
  13. Preparation and characterization of curdlan/nanocellulose blended film and its application to chilled meat preservation
    Qian Y, Bian L, Wang K, Chia WY, Khoo KS, Zhang C, et al.
    Chemosphere, 2021 Mar;266:128948.
    PMID: 33220979 DOI: 10.1016/j.chemosphere.2020.128948
    In this study, to improve the mechanical and thermal properties of curdlan film, a curdlan/nanocellulose (NC) blended film was prepared and characterized for the first time. NC was successfully prepared from microcrystalline cellulose (MCC) with NaOH/urea treatment. The particle size of NC was observed to be 70-140 nm by cryo-electron microscope (cryo-EM). The blended film was prepared by adding the NC to curdlan solution. The tensile strength (TS) of the blended film reached the maximum value of 38.6 MPa, and the elongation at break (EB) was 40%. The DSC curve showed that the heat absorption peak of the film was 240 °C, indicating that the blended film has good temperature stability. Additionally, some other film properties were also improved, including gas barrier properties and transparency. Obvious morphological and molecular differences between the blended film and the pure curdlan film were discovered by SEM and FTIR analysis. Finally, the blended film was used for the preservation of chilled meat and extended the storage time of meat to 12 days. These results provided a theoretical basis for future application and development of biodegradable film.
    Matched MeSH terms: Food Packaging*
  14. Development of sodium alginate-pectin biodegradable active food packaging film containing cinnamic acid
    Tong WY, Ahmad Rafiee AR, Leong CR, Tan WN, Dailin DJ, Almarhoon ZM, et al.
    Chemosphere, 2023 Sep;336:139212.
    PMID: 37315854 DOI: 10.1016/j.chemosphere.2023.139212
    Plastics are still the most popular food packaging material and many of them end up in the environment for a long period. Due to packaging material's inability to inhibit microbial growth, beef often contains microorganisms that affect its aroma, colour and texture. Cinnamic acid is categorized as generally recognised as safe and is permitted for use in food. The development of biodegradable food packaging film with cinnamic acid has never been conducted before. This present study was aimed to develop a biodegradable active packaging material for fresh beef using sodium alginate and pectin. The film was successfully developed with solution casting method. The films' thickness, colour, moisture level, dissolution, water vapour permeability, bending strength and elongation at break were comparable to those of polyethylene plastic film in terms of these attributes. The developed film also showed the degradability in soil of 43.26% in a duration of 15 days. Fourier Transform Infrared (FTIR) spectra showed that cinnamic acid was successfully incorporated with the film. The developed film showed significant inhibitory activity on all test foodborne bacteria. On Hohenstein challenge test, a 51.28-70.45% reduction on bacterial growth was also observed. The antibacterial efficacy of the established film by using fresh beef as food model. The meats wrapped with the film showed significant reduction in bacterial load throughout the experimental period by 84.09%. The colour of the beef also showed significant different between control film and edible film during 5 days test. Beef with control film turned into dark brownish and beef with cinnamic acid turn into light brownish. Sodium alginate and pectin film with cinnamic acid showed good biodegradability and antibacterial activity. Further studies can be conducted to investigate the scalability and commercial viability of this environmental-friendly food packaging materials.
    Matched MeSH terms: Food Packaging*
  15. Nanotech: propensity in foods and bioactives
    Kuan CY, Yee-Fung W, Yuen KH, Liong MT
    Crit Rev Food Sci Nutr, 2012;52(1):55-71.
    PMID: 21991990 DOI: 10.1080/10408398.2010.494259
    Nanotechnology is seeing higher propensity in various industries, including food and bioactives. New nanomaterials are constantly being developed from both natural biodegradable polymers of plant and animal origins such as polysaccharides and derivatives, peptides and proteins, lipids and fats, and biocompatible synthetic biopolyester polymers such as polylactic acid (PLA), polyhydroxyalkonoates (PHA), and polycaprolactone (PCL). Applications in food industries include molecular synthesis of new functional food compounds, innovative food packaging, food safety, and security monitoring. The relevance of bioactives includes targeted delivery systems with improved bioavailability using nanostructure vehicles such as association colloids, lipid based nanoencapsulator, nanoemulsions, biopolymeric nanoparticles, nanolaminates, and nanofibers. The extensive use of nanotechnology has led to the need for parallel safety assessment and regulations to protect public health and adverse effects to the environment. This review covers the use of biopolymers in the production of nanomaterials and the propensity of nanotechnology in food and bioactives. The exposure routes of nanoparticles, safety challenges, and measures undertaken to ensure optimal benefits that outweigh detriments are also discussed.
    Matched MeSH terms: Food Packaging
  16. Impact of metal nanoparticles on the mechanical, barrier, optical and thermal properties of biodegradable food packaging materials
    Jafarzadeh S, Jafari SM
    Crit Rev Food Sci Nutr, 2021;61(16):2640-2658.
    PMID: 32631073 DOI: 10.1080/10408398.2020.1783200
    New food packaging materials provide an attractive option for the advancement of nanomaterials. The poor thermal, mechanical, chemical, and physical properties of biopolymers and their inherent permeability to gases and vapor have increased this interest. Polymeric materials (matrix) in modern technologies require a filler, which can react/interact with the available matrix to provide a new formulation with improved packaging properties including oxygen permeability, moisture permeability, crystalline structure, barrier properties, morphology, thermal stability, optical properties, anti-microbial characteristics, and mechanical properties. The performance of nanocomposite films and packaging is dependent on the size of the nanofillers used and the uniformity of the nanoparticles (NPs) distribution and dispersion in the matrix. Advancement in nanocomposite technologies is expected to grow with the advent of sustainable, low price, environmentally friendly materials with an enhanced performance. The current review addresses advances in the biopolymeric nanocomposites as alternatives to petroleum plastics in the food packaging industry. It also provides a brief description of biopolymer nanocomposite films and gives general information about different metal NPs with an emphasis on their influence on the emerging characteristics of biodegradable films. The results of recent reports provide a better understanding of the influence of metal NPs in food packaging.
    Matched MeSH terms: Food Packaging
  17. A comprehensive review on the nanocomposites loaded with chitosan nanoparticles for food packaging
    Garavand F, Cacciotti I, Vahedikia N, Rehman A, Tarhan Ö, Akbari-Alavijeh S, et al.
    Crit Rev Food Sci Nutr, 2022;62(5):1383-1416.
    PMID: 33153290 DOI: 10.1080/10408398.2020.1843133
    Chitosan is mainly derived from seafood by-products and the thereof chitosan nanoparticles (CNPs) are known as nontoxic, biocompatible, biodegradable and functionalized nanostructures. CNPs, as green fillers, showed an appropriate potential in reinforcement of various biodegradable composites for food packaging and biomedical applications. After evaluation of different fabrication approaches and characterization techniques of CNPs, the changes in physical, mechanical, thermal, structural, morphological, and antimicrobial attributes of nanobiocomposites as a result of CNPs addition are discussed. The influence of bioactive loaded-CNPs and hybrid CNPs with metal nanoparticles, graphene, and montmorillonite in nanocomposites is also presented. Finally, the safety aspects of CNPs-loaded structures are highlighted to evaluate their implementation in food packaging and biomedical systems. It can be concluded that regardless of a few drawbacks, CNPs are promising nanomaterials to improve various operational, structural and antimicrobial properties of biocomposites for various applications in food packaging, delivery systems and biomedical uses.
    Matched MeSH terms: Food Packaging
  18. Migration of endocrine-disrupting chemicals into food from plastic packaging materials: an overview of chemical risk assessment, techniques to monitor migration, and international regulations
    Ong HT, Samsudin H, Soto-Valdez H
    Crit Rev Food Sci Nutr, 2022;62(4):957-979.
    PMID: 33081493 DOI: 10.1080/10408398.2020.1830747
    Plastic packaging materials (PPMs) protect food from contamination, maintain quality, and ease transportation and distribution. Additives included during the manufacturing and processing of PPMs improve flexibility, durability, barrier properties, and sometimes aid the processing itself. During processing, these additives, even the monomers used to produce the plastics, can produce side products or breakdown products as a result of degradation and various chemical reactions. These starting substances and reaction products include 2,2-bis(4-hydroxyphenyl)propane (bisphenol A), phthalates/phthalic acid esters, alkylphenols, and bis(2-ethylhexyl) adipate, which are considered endocrine-disrupting chemicals (EDCs) that may interfere with the human endocrine system and produce adverse reproductive, neurological, developmental, and immune effects. When in contact with food, EDCs can migrate into food if conditions are appropriate, thereby possibly jeopardizing food safety. Chemical risk assessment and regulatory control were developed to reduce human exposure to harmful migrated EDCs. This article gives an overview of the migration of EDCs from PPMs and control measures to reduce the risk of adverse impacts on human health.
    Matched MeSH terms: Food Packaging
  19. The control of fungi and mycotoxins by food active packaging: a review
    Jafarzadeh S, Hadidi M, Forough M, Nafchi AM, Mousavi Khaneghah A
    Crit Rev Food Sci Nutr, 2023;63(23):6393-6411.
    PMID: 35089844 DOI: 10.1080/10408398.2022.2031099
    Conventionally used petrochemical-based plastics are poorly degradable and cause severe environmental pollution. Alternatively, biopolymers (e.g., polysaccharides, proteins, lipids, and their blends) are biodegradable and environment-friendly, and thus their use in packaging technologies has been on the rise. Spoilage of food by mycotoxigenic fungi poses a severe threat to human and animal health. Hence, because of the adverse effects of synthetic preservatives, active packaging as an effective technique for controlling and decontaminating fungi and related mycotoxins has attracted considerable interest. The current review aims to provide an overview of the prevention of fungi and mycotoxins through active packaging. The impact of different additives on the antifungal and anti-mycotoxigenic functionality of packaging incorporating active films/coatings is also investigated. In addition, active packaging applications to control and decontaminate common fungi and mycotoxins in bakery products, cereal grains, fruits, nuts, and dairy products are also introduced. The results of recent studies have confirmed that biopolymer films and coatings incorporating antimicrobial agents provide great potential for controlling common fungi and mycotoxins and enhancing food quality and safety.
    Matched MeSH terms: Food Packaging/methods
  20. Fulltext The development of nutrition pictograph design on food labeling using Delphi Technique
    Aida Md Saad, Siti Zuraida Maaruf
    ESTEEM Academic Journal, 2020;16(1):15-26.
    MyJurnal
    Recently consumers are facing the issue of health problems such as Non - Communicable Disease (NCD) occurring in the society due to unhealthy lifestyle and behaviours. Consumers have claimed that they have knowledge about nutrition information but with low awareness level to read the
    nutrition information and difficulties to interpret the nutrition information on the food label. The nutrition contained in the food has been presented in numerical data and unattractive design. Plus, the rush when shopping will make the consumers neglect to read the food label. This research attempted to focus on the development of a suitable and usable nutrition pictograph design as a tool to educate the consumers in choosing a healthier selection of packed food. The researchers used the Delphi Technique as a medium in choosing the appropriate nutrition pictograph design, which should be incorporated into the selected food label. Findings from this study revealed positive feedback and reached a consensus, and all expert panels have agreed on the development of the nutrition pictogram design. Therefore, the implication of this study is targeted towards the consumers, Ministry of Health and food manufacturers. It can also contribute to the growth of the Visual Communication field. This nutrition pictograph design is intended to educate and inculcate the consumers and enhance health awareness in selecting the healthier choice of food.
    Matched MeSH terms: Food Packaging
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