Hurdles to commercial translation of next generation active food packaging technologies

Werner, Brenda G.; Koontz, John L.; Goddard, Julie M.

doi:10.1016/j.cofs.2017.07.007

Cited by 61 publications

(36 citation statements)

References 37 publications

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“…Further, the major obstacle for ethylene scavenging packaging is undoubtedly to design functional materials capable of maintaining their original mechanical and barrier properties, and concurrently confirming the scavenging activity of the active agents during the entire process of distribution, storage and handling as packaging materials. Further fundamental difficulties comprise technology transfer, manufacturing process scale-up, food regulatory requirements for safety, environmental concerns, and most importantly, consumer acceptance (Werner et al 2017).…”

Section: Safety Aspects and Economic Concernsmentioning

confidence: 99%

Ethylene scavengers for active packaging of fresh food produce

Singh²,

2019

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Many fruits and vegetables are sensitive to ethylene, which upon prolonged exposure induces the deterioration of food quality, such as change in taste, odour and colour, or microbial growth. Therefore, ethylene scavengers in packages can be used to limit ethylene accumulation. Ethylene scavengers extend the shelf life and retain the original food quality. Here, we review ethylene scavenging systems such as potassium carbonate, palladium, natural clays, titanium dioxide-based, electrondeficient dienes and trienes. Ethylene scavenging is done by chemical reactions and physical adsorption. We then discuss the applications and benefits of ethylene scavengers in packages. The efficiency of ethylene scavengers is improved using atmospheric packaging tools.

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Section: Safety Aspects and Economic Concernsmentioning

confidence: 99%

Ethylene scavengers for active packaging of fresh food produce

Singh²,

2019

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“…An increased consumer demand for fresh, high quality foodstuff has given rise to an intense interest in the characteristics of active packaging materials that alter the conditions of the packaged food for extending shelf life, improving sensory qualities, or inhibiting the propagation of spoilage and pathogenic microorganisms [1]. In light of their availability, unique qualities, and eco-friendliness, the use of biopolymers within multiple food-packaging applications is quite beneficial [2,3].…”

Section: Introductionmentioning

confidence: 99%

The Impact of Cross-linking Mode on the Physical and Antimicrobial Properties of a Chitosan/Bacterial Cellulose Composite

2019

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The bacteriostatic performance of a chitosan film is closely related to its ionic and physical properties, which are significantly influenced by the mode of cross-linking. In the current work, chitosan with or without bacterial cellulose was cross-linked with borate, tripolyphosphate, or the mixture of borate and tripolyphosphate, and the composite films were obtained by a casting of dispersion. Mechanical measurements indicated that different modes of cross-linking led to varying degrees of film strength and elongation increases, while the films treated with the borate and tripolyphosphate mixture showed the best performance. Meanwhile, changes in the fractured sectional images showed a densified texture induced by cross-linkers, especially for the borate and tripolyphosphate mixture. Measurements of Fourier transform infrared showed the enhanced interaction between the matrix polymers treated by borate, confirmed by a slight increase in the glass transitional temperature and a higher surface hydrophobicity. However, the reduced antimicrobial efficiency of composite films against E. coli, B. cinerea, and S. cerevisiae was obtained in cross-linked films compared with chitosan/bacterial cellulose films, indicating that the impact on the antimicrobial function of chitosan is a noteworthy issue for cross-linking.

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“…Emerging technologies in active packaging materials have been developed at the research laboratory scale, such as ferulic acid imprinted antioxidant hydrogels (Benito-Pena et al, 2016), selenium incorporated free radical scavenging materials (Vera et al, 2016), and natural antimicrobial incorporated materials (Duran et al, 2016;Moshe et al, 2016). However, for such emerging active packaging technologies to be realized commercially, many obstacles need to be addressed, such as industrial translatability, cost of production, JFDS-2017-1897Submitted 11/20/2017, Accepted 12/28/2017 effectiveness after storage, and heat sealing properties (Werner, Koontz, & Goddard, 2017).…”

Section: Introductionmentioning

confidence: 99%

Photo‐Curable Metal‐Chelating Coatings Offer a Scalable Approach to Production of Antioxidant Active Packaging

Lin

Goddard

2018

Journal of Food Science

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To address consumer and retail demands for "clean label" foods and beverages without a corresponding loss in product quality and shelf life, producers are seeking next generation technologies such as active packaging. In this work, we will report the synthesis of metal-chelating active packaging films, which enable removal of the synthetic additive, ethylenediamine tetraacetic acid. The new synthesis technique improves the throughput of metal-chelating active packaging coatings, enabling potential roll-to-roll fabrication of the materials for antioxidant food packaging applications.

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Hurdles to commercial translation of next generation active food packaging technologies

Cited by 61 publications

References 37 publications

Ethylene scavengers for active packaging of fresh food produce

Ethylene scavengers for active packaging of fresh food produce

The Impact of Cross-linking Mode on the Physical and Antimicrobial Properties of a Chitosan/Bacterial Cellulose Composite

Photo‐Curable Metal‐Chelating Coatings Offer a Scalable Approach to Production of Antioxidant Active Packaging

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