Consumer behavior towards nanopackaging - A new trend in the food industry

Siddiqui, Shahida Anusha; Zannou, Oscar; Bahmid, Nur Alim; Fidan, Hafize; Alamou, Abdel-Fadel; Nagdalian, Аndrey Аshotovich; Hassoun, Abdo; Fernando, Ito; Ibrahim, Salam A.; Arsyad, Mohammad

doi:10.1016/j.fufo.2022.100191

Cited by 28 publications

(21 citation statements)

References 157 publications

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“…In addition to the social factors, there are psychological aspects such as awareness, motivation, attitude, beliefs, fear, and inherent habits which drive consumers to use new technology (Siddiqui et al, 2022). It is suggested that there is a need for the generation of awareness, attitude, and motivation among consumers to accept the use of new technology in food and also for sustainable agriculture (Siddiqui et al, 2022). The use of nanopackaging and nanocomposites is increasing fast, but unfortunately, the efforts on framing and implementation of corresponding regulations have not been made.…”

Section: Challenges Chances and Consumers' Perceptionmentioning

confidence: 99%

“…The engineered nanomaterials used in the products or nanocomposites should be addressed clearly for public acceptance. Recently, Siddiqui et al (2022) reviewed the social and psychological factors of the consumers’ perception of non-packaging for food and food products. Among the social factors social concerns, norms and media play important role in attracting new nanocomposite-based technology.…”

Section: Challenges Chances and Consumers’ Perceptionmentioning

confidence: 99%

“…The use of nanopackaging and nanocomposites is increasing fast, but unfortunately, the efforts on framing and implementation of corresponding regulations have not been made. Usually, the regulations framed should emphasize food, health, and environment ( Siddiqui et al, 2022 ).…”

Section: Challenges Chances and Consumers’ Perceptionmentioning

confidence: 99%

See 2 more Smart Citations

The strategic applications of natural polymer nanocomposites in food packaging and agriculture: Chances, challenges, and consumers’ perception

et al. 2023

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Natural polymer-based nanocomposites have received significant attention in both scientific and industrial research in recent years. They can help to eliminate the consequences of application of petroleum-derived polymeric materials and related environmental concerns. Such nanocomposites consist of natural biopolymers (e.g., chitosan, starch, cellulose, alginate and many more) derived from plants, microbes and animals that are abundantly available in nature, biodegradable and thus eco-friendly, and can be used for developing nanocomposites for agriculture and food industry applications. Biopolymer-based nanocomposites can act as slow-release nanocarriers for delivering agrochemicals (fertilizers/nutrients) or pesticides to crop plants to increase yields. Similarly, biopolymer-based nanofilms or hydrogels may be used as direct product coating to extend product shelf life or improve seed germination or protection from pathogens and pests. Biopolymers have huge potential in food-packaging. However, their packaging properties, such as mechanical strength or gas, water or microbial barriers can be remarkably improved when combined with nanofillers such as nanoparticles. This article provides an overview of the strategic applications of natural polymer nanocomposites in food and agriculture as nanocarriers of active compounds, polymer-based hydrogels, nanocoatings and nanofilms. However, the risk, challenges, chances, and consumers’ perceptions of nanotechnology applications in agriculture and food production and packaging have been also discussed.

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Section: Challenges Chances and Consumers' Perceptionmentioning

confidence: 99%

Section: Challenges Chances and Consumers’ Perceptionmentioning

confidence: 99%

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The strategic applications of natural polymer nanocomposites in food packaging and agriculture: Chances, challenges, and consumers’ perception

et al. 2023

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“…It also indirectly reduces food waste and ensures food security by enhancing the shelf life of the food product [ 2 ]. Additionally, food packaging delivers the information on the packed food to the consumers and indirectly caters as a powerful marketing tool by influencing consumer behaviour [ 3 ]. Moreover, the consumers’ expectation of eco-friendly food packaging with higher food integrity and advanced functionalities, such as smart and active packaging over conventional food packaging, is becoming stronger due to the growing concerns of consumers on environmental sustainability and health consciousness [ 3 , 4 ].…”

Section: Introductionmentioning

confidence: 99%

Investigation of Morphological, Chemical, and Thermal Properties of Biodegradable Food Packaging Films Synthesised by Direct Utilisation of Cassava (Monihot esculanta) Bagasse

et al. 2023

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The utilisation of edible sources of starch such as corn, wheat, potato, and cassava has become the common approach to develop biodegradable food packaging. However, the future food security issue from the wide application of such edible starch sources has become a major concern. Consequently, exploring non-edible sources of starch for starch-based biodegradable food packaging and their property enhancement have become one of the common research interests. Although there has been a great potentials of synthesising biodegradable food packaging by direct utilisation of agro-industrial waste cassava bagasse, there have been very limited studies on this. In this context, the current study investigated the potential of developing biodegradable food packaging by directly using cassava bagasse as an alternative matrix. Two film-forming mixtures were prepared by incorporating glycerol (30% and 35%), powdered cassava bagasse and water. The films were hot-pressed at 60 °C, 100 °C, and 140 °C temperatures under 0.28 t pressure for 6 min. The best film-forming mixture and temperature combination was further tested with 0.42 t and 0.84 t pressures, followed by analysing their morphology, functional group availability and the thermal stability. Accordingly, application of 35% glycerol, with 100 °C, 0.42 t temperature and pressure, respectively, were found to be promising for film preparation. The absence of starch agglomerates in film surfaces with less defects suggested satisfactory dispersion and compatibility of starch granules and glycerol. The film prepared under 0.42 t exhibited slightly higher thermal stability. Synthesised prototypes of food packaging and the obtained characterisation results demonstrated the high feasibility of direct utilisation of cassava bagasse as an alternative, non-edible matrix to synthesise biodegradable food packaging.

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“…In the past decade, there has been remarkable growth in the development of bio-based and active edible packaging to ensure food safety and quality and reduce postharvest losses of fruits and vegetables [ 1 , 2 , 3 , 4 , 5 ]. Edible packaging is an ecofriendly and sustainable approach to maintaining the quality attributes of fruits and vegetables during storage by (i) minimizing lipid peroxidation, (ii) altering the respiration rate, (iii) reducing weight loss, and (iv) maintaining other quality attributes [ 6 , 7 , 8 ].…”

Section: Introductionmentioning

confidence: 99%

Physicochemical, Morphological, and Functional Characterization of Edible Anthocyanin-Enriched Aloevera Coatings on Fresh Figs (Ficus carica L.)

Al-Hilifi

Al-Ali

Al-Ibresam

et al. 2022

Gels

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In the present investigation, aloe vera gel (AVG)-based edible coatings enriched with anthocyanin were prepared. We investigated the effect of different formulations of aloe-vera-based edible coatings, such as neat AVG (T1), AVG with glycerol (T2), aloe vera with 0.2% anthocyanin + glycerol (T3), and AVG with 0.5% anthocyanin + glycerol (T4), on the postharvest quality of fig (Ficus carica L.) fruits under refrigerated conditions (4 °C) for up to 12 days of storage with 2-day examination intervals. The results of the present study revealed that the T4 treatment was the most effective for reducing the weight loss in fig fruits throughout the storage period (~4%), followed by T3, T2, and T1. The minimum weight loss after 12 days of storage (3.76%) was recorded for the T4 treatment, followed by T3 (4.34%), which was significantly higher than that of uncoated fruit (~11%). The best quality attributes, such as the total soluble solids (TSS), titratable acidity (TA), and pH, were also demonstrated by the T3 and T4 treatments. The T4 coating caused a marginal change of 0.16 in the fruit titratable acidity, compared to the change of 0.33 in the untreated fruit control after 12 days of storage at 4 °C. Similarly, the total soluble solids in the T4-coated fruits increased marginally (0.43 °Brix) compared to the uncoated control fruits (>2 °Brix) after 12 days of storage at 4 °C. The results revealed that the incorporation of anthocyanin content into AVG is a promising technology for the development of active edible coatings to extend the shelf life of fig fruits.

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Consumer behavior towards nanopackaging - A new trend in the food industry

Cited by 28 publications

References 157 publications

The strategic applications of natural polymer nanocomposites in food packaging and agriculture: Chances, challenges, and consumers’ perception

The strategic applications of natural polymer nanocomposites in food packaging and agriculture: Chances, challenges, and consumers’ perception

Investigation of Morphological, Chemical, and Thermal Properties of Biodegradable Food Packaging Films Synthesised by Direct Utilisation of Cassava (Monihot esculanta) Bagasse

Physicochemical, Morphological, and Functional Characterization of Edible Anthocyanin-Enriched Aloevera Coatings on Fresh Figs (Ficus carica L.)

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