It is the International Scientific Review of the Ethical Packaging Charter Foundation. A bimonthly publication in which 7 multidisciplinary articles are presented, relating to packaging, selected by several magazines of the digital science world.
In this Number:
Effects of Packaging Material Type, Storage Time and Lipid Content on Phthalate Migration in Smoked Fish Meat.
The objective of this study is an investigation of the influence of six different plastic packages (polyethylene terephthalate, high-density polyethylene, biodegradable high-density polyethylene, low-density polyethylene, polypropylene and polyamide polyethylene) on the migration of phthalate residues in smoked carp, trout and salmon stored at −18 °C for three and six months. Six phthalate residues concentrations were determined using the gas chromatography-mass spectrometry method. Diisobutyl phthalate (DIBP) and dibutyl phthalate (DBP) migrated the most into salmon meat from PAPE packaging after six months of storage, reaching 73.77 μg/kg and 78.45 μg/kg, respectively. The highest concentrations of bis(2-ethylhexyl) phthalate (DEHP) after six months of storage were present in salmon meat packed in polyamide polyethylene (253.56 μg/kg) and the lowest in carp meat packages in polypropylene (157.72 μg/kg). Phthalate residues in all the samples showed higher levels after three and six months of storage compared to the control sample. Among the investigated phthalates, polypropylene was the material with the lowest migration into fish meat. A further amount of DEHP migration in the fish was detected with a higher fat content. We acknowledge that levels of phthalates should be monitored, and research in this field should be continued, especially since there are no legal restrictions regarding the maximum level of phthalates in food.
https://www.mdpi.com/2076-3417/14/4/1660
Superhydrophobic Materials from Waste: Innovative Approach
Superhydrophobic materials, known for their exceptional water-repellent properties, have found widespread applications in diverse fields such as self-cleaning surfaces, anti-icing coatings, and water-resistant textiles. In recent years, researchers have explored a sustainable approach by repurposing waste materials to create superhydrophobic surfaces. This eco-friendly approach not only reduces environmental impact but also aligns with circular economy principles, contributing to a more sustainable future. Creating superhydrophobic materials from waste involves a combination of surface modification techniques and hierarchical structuring, with rigorous characterization to ensure the desired properties. These materials showcase their potential in various industries, opening doors to more environmentally friendly technologies. This review delves into the concept of superhydrophobic materials derived from waste and the methods used for their synthesis. It begins by defining superhydrophobicity and highlighting its unique characteristics. It emphasizes the pivotal role played by superhydrophobic materials across industries. The review then explores waste materials’ untapped potential, discussing the advantages of harnessing waste for superhydrophobic material development. Concrete examples of promising waste materials are provided, including agricultural residues and industrial byproducts. The review outlines five key sections that will be further developed to offer a comprehensive understanding of this innovative and sustainable approach to superhydrophobic materials.
https://www.mdpi.com/2571-8797/6/1/15
Effect of Particle Size on the Physical Properties of PLA/Potato Peel Composites
In recent years, agricultural by-product fillers have been investigated in composites to influence the physical properties of the packaging material, increase biodegradability, and reduce costs. In general, the properties of composites are mainly influenced by the type, amount, and size of fillers. The aim of this study was to characterize potato peel particles as a filler in a poly(lactic acid) (PLA) matrix and to determine the effect of particle size on the physical properties of the composite. Therefore, different fractions of potato peel powder (0–53 μm, 125–250 μm, and 315–500 μm) were incorporated into PLA matrix via compounding and injection-molding. Microscopic analysis of the injection-molded samples revealed that the average particle shape did not differ between the different fractions. Overall, increasing the particle size of potato peel particles resulted in increased stiffness and decreased ductility. The cold crystallization temperature and water vapor transmission rate of the composites were independent of particle size but increased upon the incorporation of potato peel particles. In conclusion, the effect of particle incorporation on packaging-related properties was higher than the effect of using different particle size fractions. This means that potato peel particles, regardless of their particle size distribution, are promising fillers for composites, with the potential to improve biodegradability, maintain some level of protection for the packaged product, and reduce the cost of the composites.
https://www.mdpi.com/2673-6918/4/1/6
Development and Application of Bioactive Bi-Layer Edible Films Based on Starch and LAB-Fermented Whey and/or Mango Solution.
This study aimed to develop bioactive bi-layer edible films based on starch (primary layer) and LAB-fermented whey and/or mango pulp powder solutions (secondary layer). Bioactive bi-layer edible films were evaluated for their physical properties, mechanical properties, antioxidant capacity, and Lactobacillus rhamnosus availability for 28 days (4 and 20 °C). Selected bioactive bi-layer edible film was applied to sushi to evaluate its sensory acceptance. The results indicated that bi-layer edible films based on LAB-fermented whey/mango solutions presented a higher quantity of phenolic compounds (95.87–107.67 mg GAE/100 g) and higher antioxidant capacity (74.84–77.64%). In addition, the higher viability (106–107 CFU/g) of L. rhamnosus after edible film production was obtained in those formulated with whey. After the storage period, the antioxidant capacity of all edible films was significantly affected by the storage time, while edible films containing whey in their formulation and stored at 4 °C had a L. rhamnosus count higher than 6 log cycles, which is the minimum required threshold to exert its beneficial effects in humans. The sushi covered with the selected bi-layer edible film was well accepted by the consumers, showing acceptance values between “I like it” and “I like it much”. Therefore, the developed bi-layer edible films can serve as an alternative for adding health-promoting compounds to sushi with an adequate sensory acceptance of the consumers.
https://www.mdpi.com/2311-5637/10/2/105
Hydrogen from Waste Gasification.
Hydrogen is a versatile energy vector for a plethora of applications; nevertheless, its production from waste/residues is often overlooked. Gasification and subsequent conversion of the raw synthesis gas to hydrogen are an attractive alternative to produce renewable hydrogen. In this paper, recent developments in R&D on waste gasification (municipal solid waste, tires, plastic waste) are summarised, and an overview about suitable gasification processes is given. A literature survey indicated that a broad span of hydrogen relates to productivity depending on the feedstock, ranging from 15 to 300 g H2/kg of feedstock. Suitable gas treatment (upgrading and separation) is also covered, presenting both direct and indirect (chemical looping) concepts. Hydrogen production via gasification offers a high productivity potential. However, regulations, like frame conditions or subsidies, are necessary to bring the technology into the market.
https://www.mdpi.com/2673-4141/5/1/6
Recent Progress of Biodegradable Polymer Package Materials: Nanotechnology Improving Both Oxygen and Water Vapor Barrier Performance.
Biodegradable polymers have become a topic of great scientific and industrial interest due to their environmentally friendly nature. For the benefit of the market economy and environment, biodegradable materials should play a more critical role in packaging materials, which currently account for more than 50% of plastic products. However, various challenges remain for biodegradable polymers for practical packaging applications. Particularly pertaining to the poor oxygen/moisture barrier issues, which greatly limit the application of current biodegradable polymers in food packaging. In this review, various strategies for barrier property improvement are summarized, such as chain architecture and crystallinity tailoring, melt blending, multi-layer co-extrusion, surface coating, and nanotechnology. These strategies have also been considered effective ways for overcoming the poor oxygen or water vapor barrier properties of representative biodegradable polymers in mainstream research.
https://www.mdpi.com/2079-4991/14/4/338
Tailoring Pectin-PLA Bilayer Film for Optimal Properties as a Food Pouch Material
This study focuses on developing a biodegradable film using a novel hybrid citrus peel pectin. A bilayer approach with PLA was proposed and optimized using Response Surface Methodology (RSM) to complement pectin films’ mechanical and barrier property limitations. The optimized film composition (2.90 g PLA and 1.96 g pectin) showed enhanced mechanical strength with a tensile strength (TS) of 7.04 MPa and an elongation at break (EAB) of 462.63%. In addition, it demonstrated lower water vapor (1.45 × 10−10 g/msPa), oxygen (2.79 × 10−7 g/ms) permeability, and solubility (23.53%). Compared to single-layer pectin films, the optimized bilayer film had a 25% increased thickness, significantly improved water barrier (3806 times lower) and oxygen barrier (3.68 times lower) properties, and 22.38 times higher stretchability, attributed to hydrogen bond formation, as confirmed by FTIR analysis. The bilayer film, effectively protected against UV and visible light, could be a barrier against light-induced lipid oxidation. Moreover, it demonstrated superior seal efficiency, ensuring secure sealing in practical applications. The bilayer pouch containing mustard dressing exhibited stable sealing with no leakage after immersion in hot water and ethanol, making it suitable for secure food pouch packaging.
https://www.mdpi.com/2073-4360/16/5/712
