جستجوی مقالات مرتبط با کلیدواژه « Food Packaging » در نشریات گروه « پزشکی »

Food labels are typically significant to the costumers. It is crucial to ensure that labels are accurate as they provide essential information about products. Therefore, the major objective of this study was to assess the current printing information.

In this descriptive analytical study, 120 food products were selected in January 2020 and divided into eight food categories. Ten requirements of the food labels and the levels of compliance with the criteria developed by the Food and Drug Administration were evaluated. The data were subsequently analyzed using chi-square test and SPSS Software.

The results revealed that 82.7% of the product labels contained food labeling requirements in line with the regulations developed in Iran. Among the non-compliant labels, the highest rate (62%) was associated with the use of deceptive words and the lowest rate (0.8%) was linked to inclusion of the company’s name. The highest non-compliance rate was observed in the groups of prepared and semi-prepared foods, snacks, cereals and flours, as well as confectioneries.

In order to prevent consumer confusion and decrease non-communicable diseases, it is necessary to develop coherent plans and unify all food labels, regarding the acceptable compliance of labeling requirements with the country's regulations and the compatibility of the existing developed criteria with the regulations and standards of other Islamic and leading countries.

In 2017, Turkey introduced Turkish Food Codex Regulation on labeling and providing food information to customers, which has been revised on a regular basis ever since. The purpose of this study was to survey food allergen information regarding foods and beverages sold in Turkey and the extent to which food allergens and precautionary allergen labeling (PAL) are emphasized in the products.

Thirteen food and drink categories were reviewed in five physical food stores and three online stores. A total of 1,010 foods and beverages were checked for allergens according to their labels.

1,116 allergenic foods were identified in 59.7% of foods and beverages,. Gluten-containing cereals were clearly labelled in every food category, and milk received the highest number of declarations (30.55%), followed by gluten (27.42%), and tree nuts (9.67%). Snacks contained the most number of allergens (14.8%), followed by dairy products (13.8%), and baked products (12.4%).

Accurate and understandable food allergy labeling is essential in avoiding food allergies. Food allergy labeling legislation especially The EU Regulation No. 1169/2011 establishes uniform rules for allergen labeling, which is one of the most stringent food regulations in the world. Current allergen labeling restrictions and policies need to be improved to reduce the risk of food hypersensitivity.

 Titanium dioxide (TiO2) is employed in various forms, ranging from nano to macro, in food products and packaging to prolong shelf life. However, recent research has shown potential health risks associated with its use. This review investigates the health implications of TiO2 nanoparticles (NPs) in food packaging or additives, while also examining TiO2's antimicrobial properties and related mechanisms.

The research extensively explored TiO2 NPs' generation methods and antimicrobial potential, especially in the context of food packaging and cosmetics. A systematic search was conducted using Google Scholar, Pub Med, and Web of Science databases to identify relevant sources. A total of 97 sources were selected from 150, without date restrictions. These references, spanning 1972 to 2023, encompass diverse full-text English materials, including reviews, original research, conferences, handbooks, and book chapters.

Nanotechnology, specifically TiO2 NPs, enhances food packaging for safety and sustainability. Innovations such as reinforced, active, and biodegradable packaging have emerged to address industry challenges, improving mechanical performance and extending shelf life. However, despite the benefits, concerns about the health and environmental implications of TiO2 NPs have prompted regulatory reassessment.

Addressing concerns about TiO2 NPs in food packaging is crucial due to potential health and environmental risks. The recent ban imposed by the European Union on TiO2 (E171) underscores the need for ongoing research and scrutiny to ensure the safe integration of nanotechnology in food packaging.

In this research, the natural film based on starch and cellulose on a micro-scale was produced and its properties were investigated in terms of sheeting ability to absorb moisture in food packaging. For this purpose, ground cellulose fibers with 60-micrometer mesh were dissolved in 1% acetic acid solvent, starch, and glycerol. The resulting solution was converted into a film by casting the evaporation method and drying at ambient temperature. The properties of biodegradable biofilms such as swelling degree (SD), water vapor permeability (WVP), tensile strength (TS), and elongation at break (EB) were evaluated at various thicknesses and times. The results indicated that the maximum amount of SD of biopolymer (5.91) was obtained in thickness group 1 (> 0.1mm) and during 30 min of storage. The relatively high strength of the micro cellulose (MC) film was significant (6.78 ± 0.76 N) and its permeability increased by increasing the thickness of the biofilm. The results showed that due to the hydration ability and strength of MC film can be used as a moisture-absorbent bio pad for food packaging purposes.

This research was conducted to design a bionanocomposite film for meat packaging with regard to environmental aspects.

Cellulose nanoparticles (CNPs) were used as nano-reinforcing factors were generated using non-edible agricultural by-products. The bionanocomposite film which was recently developed contains CNPs and chitosan (CS); then, the nanocomposites were explored via SEM, FTIR, agar disc diffusion tests and X-ray crystallography (XRD). Finally, the film was used to pack meat pieces.

Investigation of the morphological and physical reports of the solid films indicated that the CNPs are well scattered in bionanocomposite film. The addition of CNPs within a CS improved Young’s modulus by about 12135% and the tensile strength by 583%. In addition, XRD photographs indicated that CNP peak appeared after being added to CS context. Antimicrobial activity demonstrated that nanocomposites exerted restrictive effect on Escherichia coli, Pseudomonas aeruginosa, Listeria monocytogenes, and Staphylococcus aureus bacteria. Using CS-nanocellulose composite as a packing film on meat surface leads to decreasing bacteria growth compared to nylon packing materials at 4˚C after 8 days of storage.

Findings indicated that the recently designed CNP-CS films are a better replacement for common food packaging substances.

Conventional food packaging materials such as plastic or other petro-based polymers provide the necessary strength and barrier qualities, but they are associated with economic and environmental associated hazards. In order to have a material that can effectively compete with petroleum-based plastics, the ecofriendly biodegradable biopolymer reinforced bio-nanocomposites from renewable agricultural biomass can be a promising alternative. Lignocellulosic biomass from agricultural wastes can serve as promising raw material for nanocellulose extraction. This review focuses on extensive studies done on pretreatment, isolation of nanocellulose along with their role as reinforcement agent in various biopolymers such as poly-lactic acid, starch, chitosan, alginate and carrageenan. The uniqueness of this review is to give readers a thorough overview of the impact of nanocellulose on the mechanical, barrier, and thermal properties of biopolymeric film. The review will also provide a comprehensive understanding of the supply chain’s elements, their opportunity and constraints for shifting the sustainable production system of cellulose nanocomposites towards circular economy. Efforts have also been made to combine all the recent studies related to key aspects and engineering of nanocellulose biocomposites. The concept of 3D/4D printing technology of cellulose nanocomposites in conjunction with Shape Memory Polymers (SMP) in the domain of commercial development of smart materials and self- folded packages for food applications has also been discussed.

The ongoing COVID-19 pandemic affects several aspects of food safety and food delivery hygiene for online food delivery applications (OFDAs). Several previous studies conducted at various times during the COVID-19 pandemic have yielded interesting results. This study aimed to determine and analyze whether perceptions of food safety and food delivery hygiene are short-term and long-term predictors of behavioral intention to use OFDAs.

A quantitative approach and structural modeling were used in this study. SmartPLS is used to analyze five direct and two mediating effects of the variables used in this study. The data sample consists of OFDA users in Greater Jakarta during the second year of the COVID-19 pandemic.

Perceived food safety has a significant effect on behavioral intention to use these applications but does not affect behavioral intention to continue using these applications. Perceived food delivery hygiene does not influence using these apps for either short-term or long-term behavioral purposes. Experience with these apps related to food safety and food delivery hygiene during a pandemic can be indicative of their long-term viability. The mediating effect of behavioral intention to use on behavioral intention to continue using these apps affects perceived food safety but not food delivery hygiene.

By emphasizing vaccination and boosting against COVID-19, providing hand sanitizer, and preserving the cleanliness and integrity of food packaging, the findings of this study can be put into practice towards the sustainable usage of OFDAs.

Edible film is a food packaging that can be eaten directly and have protection function of outside contamination. The purpose of this research is to know how about the effect of using a glycerol plasticizer to film whey-konjac edible films that enriched with clove essential oil.

A completely randomized design was used by different clove essential oil including P10, 0% clove essential oil; P10C1, 5% clove essential oil; P10C2, 10% clove essential oil; and P10C3, 15% clove essential oil. The present study investigated the physical characteristics, including tensile strength, elongation, Water Vapour Transmission Rate (WVTR), and microstructur film. Data were statistically evaluated using an Analysis of Variance (ANOVA) in Statistical Program for Social Science (SPSS) 16.0.

Results showed that the addition of glycerol plasticizer enriched with clove essential oil had no significant difference (p>0.05) to value of tensile strength, elongation, and WVTR of whey- konjac edible film. The value of tensile strength with the addition of clove essential oil at doses of 0, 5, 10, and 15% were 9.16, 7.9, 7.1, and 6.52 N, respectively. The concentration of 5% clove essential oil resulted in the best physical properties of film with a tensile strength 7.90 N, elongation 64.0%, and WVTR 8.12 g/mm2/day.

Use of clove essential oil with different concentrations had no effect on tensile strength, elongation, and WVTR; but the addition of clove essential oil had promising potential to improve the physical characteristic of whey-konjac edible films.

Food packaging is used to maintain the safety and quality of food during distribution and storage and to protect them from adverse internal and external conditions, such as water vapor, spoilage due to microorganisms, moisture, light, and dust. In this regard, lots of research studies have been done to increase shelf life, safety, and quality to create suitable physicochemical conditions for food .

The post-harvest damage to fruits is estimated to be about 10-30% of the total products, which reaches up to 30-50% in some perishable fruits. About 25 species of fungi and bacteria including Botrytis spp. and in particular Botrytis cinerea are known to contaminate fruits, vegetables and ornamental greenhouse plants. The aim of this study was to investigate the antifungal activity of different concentrations of Zataria multiflora essential oil (ZEO) against B. cinerea.

The ZEO was extracted through steam distillation and analyzed by gas chromatography-mass spectrometry. The strawberries packages were exposed to ZEO with different concentrations (0, 200, 400, 600, and 800 ppm) and satarch nanoparticles. The exposed fruits were kept for 24 days at two temperatures of 20°C and 4°C.

The ZEO decreased mycelium growth even when only 200 ppm of it was added to each container. The response was dose-dependent, so that the 800 ppm dose of ZEO showed complete inhibitory effect. The minimum inhibitory concentration (MIC) and minimum fungicidal concentration (MFC) values for ZEO against B. cinerea were 200 µg/mL and 500 µg/mL, respectively. Additionally, ZEO preserved the sensory characteristics.

The ZEO may be effectively used in packaging of strawberry to increase its shelf life by inhibition of B. cinerea.

In this study, an edible film is prepared using Mentha piperita essential oil (MPEO) plasticized by sorbitol and glycerol in cassava starch matrix by the solution intercalation process. The effects of MPEO addition on the color, and antimicrobial activity (Staphylococcus aureus and Escherichia coli), as well as the barrier properties of active films were investigated. MPEO was incorporated into cassava starch biodegradable films at different level (1- 3%, w/w). A low level of MPEO can obviously increased the water vapor permeability (WVP) of cassava starch/MPEO films. When the MPEO contents varied from 0-3% w/w, the lightness (L*value) decreased from 95.63 to 89.17 while the a* value increased from 0.15 to 0.82. The cassava film showed antimicrobial properties against S. aureus and E.coli by using agar diffusion method. These findings showed that Mentha piperita essential oil has a good potential to be added to cassava to make antimicrobial coating or film for food and non-food packaging.

Applying of a new indicator in food packaging can be effective to inform consumers about the freshness and quality of the products.

In the current study, a new milk freshness label was investigated containing beetroot color and multi layers of polystyrene. The label characteristics were investigated by estimating color number, release test, and scanning electron microscopy (SEM). The total bacterial count, pH, lactic acid concentration in milk, and label color number were measured using standard plate count, pH meter, titration of acidity, color analysis software, and UV spectrophotometry on days 0, 3, 4, 5, 6, and 7 at refrigerator temperature (4 ± 0.2°C).

The label reacted to total bacterial count and pH changes with a visible color during milk spoilage. A positive correlation was found between the label color changes, total bacterial count, and pH. The color of label turned from dark red to light brown, which was related to the chemical changes and bacterial count of milk.

According to this simple, visible, and affordable label, the shelf life of pasteurized milk was estimated as five days.

Active packaging represents a defining strategy to improve food quality and safety of the packaged foods. This study aimed to evaluate the in vitro ability of commercial biopolymeric foams, namely Mater-Bi (MB), activated with 20% of carvacrol, to develop a completely biodegradable and compostable packaging to inhibit the growth of spoilage and pathogenic yeasts.

MB foams, with and without carvacrol, were produced by melt mixing and the foaming process was performed in a laboratory press. The antifungal activity of foams containing carvacrol was tested applying the disk diffusion method. Statistical analysis was done using XLStat software version 7.5.2 for Excel.

Statistically significant differences (p<0.05) were observed between sensitivity of the tested yeasts. Candida zeylanoides 4G362 and Rhodotorula mucilaginosa ICE29 were found to be the most sensitive strains with a clear zone of 28.9±0.1 and 29.0±0.1 mm, respectively. However, Aureobasidium pullulans was the least sensitive yeast strain, showing clear zone of 20.4±0.3 mm.

This study provided, for the first time, an in vitro analysis of the antifungal activity of MB foams activated with carvacrol against yeasts that commonly contaminate raw materials and processed foods. In conclusion, this biopolymer was highly effective against all the yeasts used as indicators strains.

Edible films and coatings are biodegradable that can preserve the quality and extend the shelf life of foods. The aim of this study was to investigate the physical and mechanical properties, and antimicrobial activity of carboxymethyl cellulose (CMC) film containing Artemisia sieberi Essential Oil (AEO).

The studied parameters were the antibacterial activity and physical properties, including Water Vapor Permeability (WVP), Contact Angle (CA), solubility, Moisture Content (MC), and surface color; as well as mechanical properties including Elongation at break% (E%) and Tensile Strength (TS) of CMC incorporated with AEO at levels of 0 (control), 0.5, 1, and 1.5% v/v. Data were statistically analyzed by SPSS software.

Camphor (36.38%), 1,8-cineole (15.89%), β-Thujone (6.7%), and camphanone (6.2%) were the main components of AEO. The edible CMC film showed increase in WVP, contact angle, E%, darker color, and yellowness, with decreases in film solubility, MC, and TS after the incorporation of AEO. CMC film with 1.5% of AEO showed the highest a* (greenness) and b* (yellowness) values. The inhibition zones were 9.33, 11.5, and 17.30 mm for Staphylococcus aureus; and 8, 11.50, and 14.33 mm for Escherichia coli at AEO levels of 0.5, 1, and 1.5%, respectively.  

The overall results of this study showed that CMC films enriched with AEO could be beneficial in food packaging to retard food deterioration.DOI: 10.18502/jfqhc.7.1.2450

Recently, the use of metal and plastic containers instead of clay containers in producing this type of cheese has provided the anaerobic condition for growing the bacterium and producing the botulinum toxin. In this case report was to introduce "clay cheese dug in the ground" as a source of botulinum toxin for the first time. Case Report: A 34-year-old man with dizziness, asthma, and inability to swallow for four days referred to the hospital emergency department. He had diplopia and ptosis for two days. During admission to the emergency, the patient was conscious without fever, but with dysarthria and bilateral ptosis, an impaired gag reflex, slow right papillary reaction to light, a decreased eye movement, and a decreased power of facial muscles and limbs. The patient reported the use of clay cheese in a week before referring to the emergency. Hematological, biochemical, electrocardiogram, magnetic resonance imaging, and chest X-ray assays were normal. According to the Centers for Disease Control and Prevention classification, these symptoms were related to botulism. The evaluation of serum samples, emission, and gastric juice confirmed botulism by type A toxin.

Considering the clinical results of this case study, clay cheese, which is produced in the west of Iran, can be introduced as a new source of the botulinum toxin.