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:
Nickel Alloying in Carbon Steel: Fundamentals and Applications
Nickel is an important and widely used alloying element in carbon steels. Some of its prominent metallurgical effects in these steels are moderate solid solution strengthening, mild hardenability and, importantly, a strong promotion of toughness, especially at low temperatures. The first uses of nickel as an alloying element in commercial steel production date back to the early 20th century. The aim of the current review is to give the reader a thorough and concise overview of nickel functionalities relevant to modern carbon steel production. The interaction of nickel with other alloying elements and processing conditions is also considered. Examples will be given demonstrating the advantages of nickel alloying in selected steel grades and applications.
https://www.mdpi.com/2674-063X/2/1/1
Development and Validation of an HPLC-UV Method for the Determination Bis(2-ethylhexyl) Phthalate Ester in Alcoholic Beverages
An HPLC method with UV detector was developed for the determination of DEHP phthalate ester in the alcoholic beverage “Ouzo”. Phthalate esters are added to plastic packaging for food and beverages to increase flexibility, transparency, strength, and longevity. When these substances come into contact with food or beverages, they can lead to the migration of phthalate residues into the product. This paper presents a two-step process involving extraction of the sample with hexane and separation of the phthalates by HPLC. The method was validated for specificity, linearity, limit of quantification, accuracy, precision, range, and ruggedness. The linear range is 0.3–1.5 mg/L DEHP, with a lower limit of quantification of 0.06 mg/L. The precision study showed acceptable RSD values, and the working range is 0.3 to 1.5 mg/L DEHP. The relative standard uncertainty of DEHP determination in Ouzo was ±8%. The results show that the in-house method is suitable, reliable, and fit-for-purpose.
https://www.mdpi.com/2076-3417/13/5/3194
Challenges in Sustainable Beef Cattle Production: A Subset of Needed Advancements
Estimates of global population growth are often cited as a significant challenge for global food production. It is estimated that by 2050 there will be approximately two- billion additional people on earth, with the greatest proportion of that growth occurring in central Africa. To meet recommended future protein needs (60 g/d), approximately 120 million kg of protein must be produced daily. The production of ruminant meat (particularly beef cattle) offers the potential to aid in reaching increased global protein needs. However, advancements in beef cattle production are necessary to secure the industry’s future sustainability. This article draws attention to a subset of sustainable beef cattle production challenges, including the role of ruminant livestock in meeting global human protein needs, the environmental relationships of advanced beef cattle production, and big data and machine learning in beef cattle production. Considering the significant quantities of resources necessary to produce this form of protein, such advancements are not just a moral imperative but critical to developing advanced beef cattle production practices and predictive models that will reduce costs and liabilities and advance industry sustainability.
https://www.mdpi.com/2078-1547/14/1/14
Optimization of Modified Atmosphere Packaging for Sheep’s Milk Semi-Hard Cheese Wedges during Refrigerated Storage: Physicochemical and Sensory Properties
Modified atmosphere packaging (MAP) has become a good potential strategy to retain quality throughout the shelf life of perishable foods. The aim of this work was to evaluate different packaging atmospheres on semi-hard protected designation of origin Idiazabal cheese wedges. Six different packaging treatments (air, vacuum, and CO2/N2 gas mixtures in the ratio of 20/80, 50/50, 80/20, and 100/0% v/v, respectively) were studied. Changes in gas headspace composition, cheese gross composition, weight loss, pH, acidity, colour, and textural and sensory properties were investigated during 56 days of refrigerated storage at 5 ± 1 °C. MAP was the most effective preserving technique compared to air- and vacuum-packaging treatments. The cheese characteristics with the greatest discriminating weight in the preservation techniques were paste appearance, holes, flavour, a* (redness) and b* (yellowness) colour parameters, and slope to hardness. Air-packaged cheeses, on 35 day, presented a mouldy flavour. Vacuum packaging affected paste appearance (greasy, plastic marks, and non-homogeneous colour) and holes (occluded and unnatural appearance) starting after 14 packaging days. MAP mixtures with CO2 concentration between 50/50 and 80/20% CO2/N2 (v/v) are recommended to ensure sensory quality and stability in the distribution of these raw sheep-milk cheese wedges.
https://www.mdpi.com/2304-8158/12/4/849
Bio-Based Adhesives Formulated from Tannic Acid, Chitosan, and Shellac for Packaging Materials
The aim of this study was to develop bio-based adhesives that can be used for various packaging papers. In addition to commercial paper samples, papers produced from harmful plant species in Europe, such as Japanese Knotweed and Canadian Goldenrod, were used. In this research, methods were developed to produce bio-based adhesive solutions in combinations of tannic acid, chitosan, and shellac. The results showed that the viscosity and adhesive strength of the adhesives were best in solutions with added tannic acid and shellac. The tensile strength with adhesives of tannic acid and chitosan was 30% better than with commercial adhesives and 23% for combinations of shellac and chitosan. For paper from Japanese Knotweed and Canadian Goldenrod, the most durable adhesive was pure shellac. Because the surface morphology of the invasive plant papers was more open and had numerous pores compared to the commercial papers, the adhesives penetrated the paper structure and filled the voids. There was less adhesive on the surface and the commercial papers achieved better adhesive properties. As expected, the bio-based adhesives also showed an increase in peel strength and exhibited favorable thermal stability. In summary, these physical properties support the use of bio-based adhesives use in different packaging applications.
https://www.mdpi.com/2073-4360/15/5/1302
A Review on Antimicrobial Packaging for Extending the Shelf Life of Food
Food packaging systems are continually impacted by the growing demand for minimally processed foods, changing eating habits, and food safety risks. Minimally processed foods are prone to the growth of harmful microbes, compromising quality and safety. As a result, the need for improved food shelf life and protection against foodborne diseases alongside consumer preference for minimally processed foods with no or lesser synthetic additives foster the development of innovative technologies such as antimicrobial packaging. It is a form of active packaging that can release antimicrobial substances to suppress the activities of specific microorganisms, thereby improving food quality and safety during long-term storage. However, antimicrobial packaging continues to be a very challenging technology. This study highlights antimicrobial packaging concepts, providing different antimicrobial substances used in food packaging. We review various types of antimicrobial systems. Emphasis is given to the effectiveness of antimicrobial packaging in various food applications, including fresh and minimally processed fruit and vegetables and meat and dairy products. For the development of antimicrobial packaging, several approaches have been used, including the use of antimicrobial sachets inside packaging, packaging films, and coatings incorporating active antimicrobial agents. Due to their antimicrobial activity and capacity to extend food shelf life, regulate or inhibit the growth of microorganisms and ultimately reduce the potential risk of health hazards, natural antimicrobial agents are gaining significant importance and attention in developing antimicrobial packaging systems. Selecting the best antimicrobial packaging system for a particular product depends on its nature, desired shelf life, storage requirements, and legal considerations. The current review is expected to contribute to research on the potential of antimicrobial packaging to extend the shelf life of food and also serves as a good reference for food innovation information.
https://www.mdpi.com/2227-9717/11/2/590
Recycling of Post-Consumer Polystyrene Packaging Waste into New Food Packaging Applications—Part 1: Direct Food Contact
The increase in plastic recycling is an essential pre-requisite for the transition to a circular economy. Polystyrene (PS) is a low diffusive polymer and therefore a promising candidate for recycling back into food contact similar to polyethylene terephthalate (PET). However, such a recycling of PS cups has been not established to date on a commercial scale. Even if recycling back into food contact is desired, the health of the consumer must not be at risk. As a consequence, recycling processes must go through a conservative assessment by relevant authorities. For PS, however, evaluation criteria are not published, which is a drawback for process developers. Within the study, post-consumer PS recyclates were evaluated in a similar way to existing evaluation criteria for PET and HDPE. For the recycling of post-consumer PS back into packages with direct contact with food, there are still some points open which cannot be answered conclusively today. Upon closer inspection, there appears to be enough information available to give a first indication as to whether recycling of post-consumer PS packaging materials back into direct food contact can be considered safe. The knowledge gaps in PS recycling were determined and discussed.
https://www.mdpi.com/2313-4321/8/1/26
