Role of plastics additives for food packaging

Singh, Preeti; Saengerlaub, Sven; Wani, Ali Abas; Langowski, Horst‐Christian

doi:10.1108/03699421211274306

Cited by 47 publications

(15 citation statements)

References 42 publications

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“…The influence of these parameters should be tested in further studies. Furthermore, the influence of additives such as nucleating agents and antioxidants on the morphology and stability should be analyzed …”

Section: Discussionmentioning

confidence: 99%

“…However, the materials here must have thermoplastic properties. As proteins have no natural thermoplastic behavior, the use of additives is indispensable for extruding proteins . Proteins can undergo a large number of interactions due to the different functional groups in the amino acid side chains.…”

Section: Introductionmentioning

confidence: 99%

“…As proteins have no natural thermoplastic behavior, the use of additives is indispensable for extruding proteins. 22 Proteins can undergo a large number of interactions due to the different functional groups in the amino acid side chains. These allow a vast number of interactions and chemical reactions to take place during thermal processing, such as denaturing and crosslinking.…”

Section: Introductionmentioning

confidence: 99%

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Mechanical and barrier properties of thermoplastic whey protein isolate/ethylene vinyl acetate blends

Schmid

Müller

Sängerlaub

et al. 2014

J of Applied Polymer Sci

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Crude oil is becoming scarcer and more expensive, resulting in alternative biobased or partially biobased materials gaining importance in the field of plastic packaging and encouraging the development of naturally derived, protein-based plastics (Endres, 2009; Jones and McClements, Compreh. Rev. Food Sci. Food Safety 2010, 9, 374; Khwaldia et al., Compreh. Rev. Food Sci. Food Safety 2010, 9, 374). A strategy to improve extrusion processing behavior of proteins is the blending with other polymers. In this study ethylene vinyl acetate (EVA) was used for such purpose. The aim of this study was to determine the properties of blends of thermoplastic whey protein (TPP) and ethylene vinyl acetate (EVA). Mechanical and barrier properties were tested. Blends of differing TPP/EVA ratio were produced and extruded into flat films. Morphological analysis of the blends shows immiscibility of the TPP and EVA, greatly influencing the mechanical properties. Young's modulus measurements shows the values approached that of pure EVA with increasing EVA ratios. At values of about 21 MPa, corresponding to EVA ratios of 30% (w/w) and above, continuous extrusion including material take-off was possible. At higher whey protein ratios in the blends the water vapor transmission rate increased, i.e., the higher water vapor transmission rate of whey protein compared with EVA dominated this property. This study showed that whey proteins can be utilized for extrusion by blending with EVA

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Mechanical and barrier properties of thermoplastic whey protein isolate/ethylene vinyl acetate blends

Schmid

Müller

Sängerlaub

et al. 2014

J of Applied Polymer Sci

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“…While the abovementioned surface treatments hold great promise for the manufacture of agricultural and food packaging films with anti-fogging characteristics, the problem of surface aging remains unresolved. This fact may explain why the incorporation of surfactants appears to be gaining in popularity in this regard [254][255][256]. Surfactants are molecules consisting of two well-differentiated parts, namely, a hydrophobic tail and a hydrophilic head.…”

Section: Surface Functionalization and Related Techniquesmentioning

confidence: 99%

Water drop-surface interactions as the basis for the design of anti-fogging surfaces: Theory, practice, and applications trends

Durán

Laroche

2019

Advances in Colloid and Interface Science

109

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Glass-and polymer-based materials have become essential in the fabrication of a multitude of elements, including eyeglasses, automobile windshields, bathroom mirrors, greenhouses, and food packages, which unfortunately mist up under typical operating conditions. Far from being an innocuous phenomenon, the formation of minute water drops on the surface is detrimental to their optical properties (e.g., light-transmitting capability) and, in many cases, results in esthetical, hygienic, and safety concerns. In this context, it is therefore not surprising that research in the field of fog-resistant surfaces is gaining in popularity, particularly in recent years, in view of the growing number of studies focusing on this topic. This review addresses the most relevant advances released thus far on anti-fogging surfaces, with a particular focus on coating deposition, surface micro/nanostructuring, and surface functionalization. A brief explanation of how surfaces fog up and the main issues of interest linked to fogging phenomenon, including common problems, anti-fogging strategies, and wetting states are first presented. Anti-fogging mechanisms are then discussed in terms of the morphology of water drops, continuing with a description of the main fabrication techniques toward anti-fogging property. This review concludes with the current and the future perspectives on the utility of anti-fogging surfaces for several applications and some remaining challenges in this field.

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“…Plastic packaging are not decomposed easily; however, when they are in touch with food materials in specific conditions, they may transfer their chemicals to the food materials (Cooper, 2013). Many studies show that plastic is the best choice for packaging because of its high flexibility (Singh et al, 2012).…”

Section: Product Packagingmentioning

confidence: 99%

Consumers’ perception of usability of product packaging and impulse buying

Bahrainizad

Rajabi

2018

JIMA

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Purpose This paper aims to investigate the impact of consumers’ perception of usability of product packaging on impulse buying in terms of its shape, color, material, label and size. Design/methodology/approach A structural equation model was used for testing the conceptual model. The present research is an applied research and a descriptive survey. By using non-probability sampling, 388 customers of different malls in Shiraz City (Iran) were selected and surveyed by using questionnaires. Findings Results showed that appropriate material, shape and labeling of packaging have a significant positive influence on consumers’ perception of usability of product packaging, while color and size of packaging do not have an impact on consumers’ perception of a product usability. Moreover, results showed that consumers’ perception of the usability of packaging has a significant positive influence on impulse buying. Consumers’ mood and time pressure had also positive influence on impulse buying, but their moderating role in their influence of consumers’ perception on impulse buying decision was not supported. Research limitations/implications Although this research contributes to the product management literature, it has some limitations. For instance, the research model was tested in only one city in Iran (Shiraz). Besides, it is specific to only two product categories and concentrates mainly on consumers’ mood and time pressure as moderating factors. Originality/value To the best of authors’ knowledge, this study is the first research which examines the structural relationship of packaging elements on consumers’ perception of reusability of packaging and impulse buying while considering consumers’ moods and time pressure as moderator variables.

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Role of plastics additives for food packaging

Cited by 47 publications

References 42 publications

Mechanical and barrier properties of thermoplastic whey protein isolate/ethylene vinyl acetate blends

Mechanical and barrier properties of thermoplastic whey protein isolate/ethylene vinyl acetate blends

Water drop-surface interactions as the basis for the design of anti-fogging surfaces: Theory, practice, and applications trends

Consumers’ perception of usability of product packaging and impulse buying

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