جستجوی مقالات مرتبط با کلیدواژه "smart packaging" در نشریات گروه "فنی و مهندسی"

The usage of pH indicators that discolor with spoilage and pH changes of the food has been considered in the food packaging, recently. Some herbal products and their residues that contain pH sensitive compounds can be introduced and used to produce smart, healthy and cost-effective packaging in food products. In this study, the efficiency of borage flower, red apple peel, red cabbage, red radish peel, barberry fruit, red beet root peel, mallow flower and eggplant peel extracts was investigated against pH changes. After preparing their aqueous-ethanolic extracts by maceration method, their color response were evaluated at pH range of 3-12 using hydrochloric acid and sodium hydroxide solutions. The color changes of the extracts were analyzed by UV-visible spectroscopy in wavelength range of 300-800 nm. According to the findings, red cabbage and red radish peel extracts showed a wider range of color changes at different pH than the other extracts, and red beet root peel, mallow flower, borage flower, eggplant peel, apple peel and Barberry fruits were placed in the next ranks, respectively. It can be concluded that red cabbage and red radish peel extracts are more sensitive to pH changes and show the color responses with the higher accuracy than the other extracts and can be introduced as natural cost-effective pH indicators in smart food packaging for timely monitoring of food spoilage.

Maintaining the quality and safety of food and thus maintaining people's health has been one of the most important concern of mankind since long time. One of the useful solutions to solve this problem is to switch to food packaging. Recognizing the nature of different foods, the emergence of availability and safe sources, and awareness of consumer expectations caused packaging to change from a simple cover to today's modern packaging with advanced functions. Making suitable packaging for each product, in addition to maintaining the quality and health of the product, can reduce the amount of food waste caused by unfavorable storage. Today, plastics are used more widely than other materials in the packaging industry and since these materials are derived from petroleum and in addition to consuming fossil fuels which are non-renewable resources, these remain in the environment for years and environmental concerns are increasing day by day. More about them, in this article, we review the different materials used in the packaging industry, their advantages and disadvantages, and general knowledge of new techniques and methods in food packaging. Also, special attention has been given to the investigation of novel packaging, which have more desirable features compared to the current common packaging in the country. In spite of these features such as better preservation of product quality and high marketability, in our country industrialization has not yet been carried out widely. In order to collect this article, from the September 2022 to the end of December 2022, a number of 196 articles were received and studied from the search engines MDPI, ScienceDirect, Google Scholar, CiteSeerx, Springer, Civilica and Scientific Information Database (SID), among which 108 sources was used.

The need for food packaging to maintain quality and shelf life is increasing day by day. Nanostructured materials are preferred over microstructures due to their unique physical and chemical properties and improved performance. Advanced packaging based on nanotechnology has made it possible to preserve and transport food safely without changing the taste and quality. In addition, it prevents contamination and preserves the mechanical, physiological, physical and chemical properties of food. Various nanomaterials have been used in food packaging to prepare improved, active, smart and bio-based packaging. Smart packaging ensures food safety by detecting contamination, gases, humidity, temperature and other food parameters using sensors. With the increasing demand for the production of new, environmentally friendly and high-performance packaging, "bio-nanocomposites" have attracted a lot of attention in recent years. Bio-nanocomposites are bio-based polymers that consist of two main components, one acting as a matrix called biopolymer (continuous phase) and the second as a reinforcing agent (dispersed phase) with dimensions ranging from 1 to 100 nm. . Bio-based packaging is a new and new generation packaging that replaces natural polymers with synthetic plastics. In this article, recent research in the field of bio-nanocomposites has been reviewed based on the application for different needs and the possible risk of nanoparticle migration.

Nanotechnology deals with the production and use of materials with nanoscale dimensions in various fields of science. Due to their nanoscale dimensions, nanomaterials have a high surface-to-volume ratio, which gives them very unique and special properties compared to their macro components. Nanotechnology affects several aspects of the food industry, from how food is grown to how it is packaged. Companies are developing nanomaterials that make a difference in food taste and safety, health benefits, and packaging type and shelf life. Nano products for food packaging are currently being developed. Nanosensors in plastic packaging can detect gases released from food as it spoils and change the color of the packaging to warn you that the food has spoiled. Plastic films are being developed that allow food to stay fresher for longer. Packaging is an important part of the product, and a perfect packaging material must have good strength, barrier and performance characteristics. Nano-based packaging has several advantages over conventional packaging methods and offers better packaging materials with better strength and barrier. Nanotechnology offers tremendous opportunities for innovative developments in food packaging. The use of nanotechnology brings the benefits of improved performance in terms of barriers, mechanical and physicochemical properties of packaging, which leads to safe transportation of food and increased shelf life. However, more research needs to be done in this area as many applications are in their infancy. In addition, toxicology and migration studies should also be conducted extensively to ensure food safety.

Nanotechnology is the science of very small materials that play an important role in the food production and packaging. Also it is recognized as the most innovative modern technique by introducing the latest enhancements in the food packaging industry by improving mechanical, barrier and thermal properties of food packaging, detecting pathogens and spoilage microorganisms, enhancing the shelf-life of food, reducing food waste and costs, resolving environmental issues and also by introducing smart, active and improved packaging by maintaining the food quality and its safety aspects; that public perception will be crucial to the realization of these technological enhancements. Therefore, this review article attempts to focus on the implementation of nanotechnology as a powerful tool in the development of food packaging to improve food quality and safety. It is hoped that by using the science of nanotechnology, the current food packaging systems will be modified and products with better and safer nutritional quality will be sent to the global market. Also, despite the small amount of nanoparticles, it is possible to change the properties of packaging materials without significant changes in density, transparency and processing characteristics. Therefore, this review article attempts to focus on the implementation of nanotechnology as a potent tool in developing food packaging to improve food safety and quality. It is hoped that by utilizing nanotechnology, the current food packaging systems will be modified and products with better and safer nutritional quality will be introduced to the global markets.

Nanotechnology can be used in the food industry for food production, processing, storage and quality control. Nanomaterials, because of their new properties, dissimilar to conventional microscale materials can enhance the sensory quality of foods by presenting new texture, color and appearance. Nanotechnology is used to design nano-sensors and detect harmful components in foods and smart packaging systems, as it enables the detection of food contamination at a very high speed and sensitivity. Smart and active packaging has led to many innovations for the food industry and other industries in the future. Using nanotechnology, new packaging is being improved that enhances the shelf life of foods by improving the mechanical, antimicrobial and inhibitory properties. This article provides an overview on the classification, basic methods, and safety issues of nanomaterials in the food industry.

Conventional text-based and graphic packaging, due to their limited connectivity with the consumer, gradually replace packaging that is more effective in making sensual and visual communication. In this study, Some of the advances made in smart and interactive packaging are mentioned. It should be noted that recent developments in interactive packages have been made to expand and consolidate the brand. The examples cited are from the advertising of manufacturing companies on social networks.

In recent years, different color indicators have been developed and utilized in smart packaging to better visualize the fruit shelf-life and its safety consumption date as well as to minimize the loss of agricultural products. In this study, a potassium permanganate solution-containing polyethylene nanocomposite film was prepared through melt mixing process as color indicator for smart packaging. Two kinds of silica nanoparticles of different surface hydrophobicity were incorporated in the LDPE films to study the effect of hydrophilicity of nanoparticles on the film barrier properties. The morphology and dispersion of nanoparticles were studied using SEM/EDX technique. The gas permeability, dynamic scanning calorimetry, melt flow index and mechanical properties were investigated to find an optimum formulation. The results of the oxygen barrier tests showed that the increase of nanoparticles loading in the polymer matrix increased the permeability up to 95% for the sample containing 5% hydrophilic silica. The hydrophilic nanosilica was well dispersed in the matrix and generated void channels which allowed to form a permeable polymer film. The presence of nanosilica did not alter the polymer crystallinity as well as the mechanical properties of the nanocomposite films. The melt flow index data showed that the silica/polyethylene nanocomposites could be produced with appropriate processability. The color indicator was then fabricated using potassium permanganate placed on a woven fabric. The whole colored fabric was then put within a sealed permeable polyethylene bag. The efficiency of the color indicator against ethylene gas has been measured for a duration of 10 days which is suitable in kiwi fruit packaging.

Microbial growth in food products decreases the food shelf life and increases the risk of foodborne diseases. There are various methods for monitoring the microbial growth and consequently the incidence of food spoilage; e.g. food spoilage monitoring sensors. In this research we aim to investigate the feasibility of producing the cellulose acetate (CA) film incorporated with bromothymol blue (BTB), as a kind of halochromic sensor. The 4% (w/w) cellulose acetate solution with 0.5, 1 and 1.5% bromothymol blue (wdye/wpolymer) and 0.5% glycerol (as plasticizer) was used to produce the pH sensitive films. The halochromic behavior of sensors in pH 5-9 buffer solutions were studied through the L*, a*, b*, and total color difference (ΔE*) measurements. The reaction of the produced films and the leakage of the dye at different pH values were also studied. The results showed the significant effect of dye and pH (P

With the development of beverage industry and expansion of the markets, packaging of these products has also come out of its traditional form and intelligent packaging has been applied gradually. Different types of smart packaging are used in the beverage industry such as Gas Release Packaging which by gas production causes a good texture and is used in order to create a creamy milk coffee. In Nutrient Release Packaging flavor-causing agents, nutrients, pro-biotics, enzymes, and odor-causing agents are used in lid of packaging or other tools and when they are used, release their agents. De odor packaging by oxidation or physical trapping, removes undesirable odors and promotes the quality level of products. Tamper-proof Packaging is based on light changeable films or gas-sensitive dyes that are not easy to identify. For consumer certification, this kind of packaging was used.