فصلنامه علوم و فنون بسته بندی
پیاپی 38 (تابستان 1398)

The use of edible films and coatings derived from natural biopolymers in the food industry has gained great deals of attraction due to environmental reasons.These films and food coatings, by reducing the exchange of moisture and gases between the environment and food, can reduce the oil absorption during frying and improve the quality and durability of the food. In the present research, an edible, biodegradable film containing carboxymethyl cellulose (CMC) and guar gum containing zinc oxide nanoparticles was synthesized through casting method and the effect of the presence of zinc oxide nanoparticles on the coated product was investigated to investigate the physical and mechanical properties of the films. CMC and guar gum were mixed at different ratios, namely 0:100, 30:70, 50:50, 70:30, and 100:0. In the synthesis of the coatings, glycerol was used as a plasticizer. The effect of each of these percentages on mechanical properties, roughness, gas transmissibility, moisture content, the amount of oil absorption andantibacterial characteristics were studied. The mechanical properties test showed that, by adding the nanoparticles, the elongation percentage, increase of modulus value and tensile strength decreased. In atomic force microscopy (AFM) images captured from the film containing zinc oxide nanoparticles, roughness and bumps were observed to increase, and the accumulation of nanoparticles in the biopolymer film has increased. The results of the study of the antimicrobial characteristics of the edible film indicate that the absence of the nanoparticles in the edible coating positively contributes to bacterial growth. Considering the disadvantages of high oil content in fried products and the effect of edible coating on reducing oil absorption, results of applying the edible coating on potato and eggplant showed that there is a direct correlation between oil absorption and moisture loss in potatoes and eggplants. There is a marked decrease in oil absorption during frying.The highest moisture content and the lowest amount of oil absorption were observed in the sample coated with 70% CMC and 30% guar. Furthermore, trying to apply the coating on strawberry, the film containing CMC and guar at 70:30 ratio had the best durability up to day 5. As a result, the coating developed a suitable barrier to passage of gases and moisture.

Environmental concerns about the use of synthetic compounds and coatings for packaging applications have increased. The barrier properties and wettability of the paper are usually controlled by the use of oil-based derivatives such as polyethylene, wax, or fluorinated derivatives as coatings. While surface hydrophobicity is improved through the use of these polymers. These compounds are undesirable due to limited fossil fuel resources, poor recyclability, and environmental concerns about waste generated due to non-biodegradation. As a result, renewable biopolymers can be used as barrier coatings on paper packaging materials. Biopolymers include polysaccharides, proteins, lipids, and polyesters are used on paper coatings. These biopolymer coatings may delay the unwanted transfer of moisture to food products, are a good barrier to oil and oxygen, are biodegradable, and have the potential to replace synthetic paper and cardboard coatings.

In the present study, we seek to identify the structures of the first type of food packaging and classify them to provide a comprehensive classification. These surveys were carried out with regard to packaging in the field of impulse buying. This study is, in terms of its goal, functional; in terms of its nature, qualitative; and in terms of its methodology, content analysis. The statistical community of this research is the existing documents and experts in the packaging industry. Data gathering tool was based on the previous studies to collect the initial information and then a questionnaire for expert opinion to identify and consensus on the dimensions of food packaging. In order to investigate the content validity of packaging elements, the content validity index (CVR) provided by Lawshe (1975) was used and Kappa index was used to examine the reliability of the model. Finally, 37 indicators, 6 components (design, textual elements, multi-sense, incentive elements, functional attributes, and eco-friendly features) and two dimensions (visual and non-visual elements) were defined for food packaging.

With the advent and development of a variety of products with metal containers (such as wax, spray, paint and tea cans, etc.), it is necessary for consumer information to be inserted and printed on the body of these metal cans. To protect, polish and beauty and also to avoid getting lost the printing of packaging on the body of metal cans, the transparent and colorless coating on the metal cans printing, including highlights in the packaging of these metal containers. Synthetic resins are transparent coating that are used as connectors for color constituents and printing on a variety of metal packaging.In this study, three types of transparent coatings have been formulated, including short oil alkyd resin (containing a mixture of soybean oil and coconut oil with two types of hardeners (amine hardeners: melamine formaldehyde resins and urea formaldehyde).Type I transparent coating: short oil alkyd resin with melamine formaldehyde resin (as hardener);Type II transparent coating: short oil alkyd resin with urea formaldehyde resin (as hardener);Type III transparent coating: short oil alkyd resin with one-to-one mixture of melamine formaldehyde + urea formaldehyde resin. It indicates that the curing (baking) reaction of each of these transparent coatings was completed at 175 °C (with a convection oven equipped with a complete air convection flow) in 20 minutes. Mechanical tests (hardness, impact and cupping test), quantitative test (solid percentage) and viscosity test were performed for all three types of transparent coatings to introduce the best formulas for transparent coatings. Experimental results showed that in the resin / hardener weight ratio, 75% by weight of short alkyd oil and 25% by weight of hardeners provide access to the best transparent coating. For all three types of transparent coatings with the best quality, in this study infrared spectroscopy (FTIR) and scanning electron microscopy (SEM) analysis were performed.

The purpose of this study was to investigate the relationship between packaging characteristics and brand preference among consumers of sporting goods. Documents, background literature, and surveys were used to collect data. A researcher-made questionnaire was used in the survey whose face validity was confirmed by several experts and professors of sport management and structural validity. The reliability of the questionnaire was confirmed by Cronbach's alpha (0.90). The statistical population of this research is composed of consumers of sporting goods in Ardebil province. Based on Morgan table, 384 persons were selected as sample. The present study is applied from the point of view of results and is descriptive and survey in terms of data collection. The data were collected by field survey (field data collection).Data were analyzed by SPSS software version 22 and Spearman correlation test. The results showed that there is a positive and significant relationship between packaging characteristics and brand preference among consumers of sporting goods in Ardabil province at the 0.05 level. From the viewpoint of consumers of sporting goods, sex, label, design and appearance, color, size, environmental signs and variety of packaging were the most important priorities, respectively.

Due to the presence of conjugates or phenolics, plant metabolites exhibit color change with changing pH, but unfortunately, this has not been investigated functionally as well as as a time-temperature indicator. This study was conducted to design a lable containing secondary plant metabolites as a time-temperature indicator. To fabricate a smart time-temperature lable, cellulose paper was inserted in a solution containing black carrot anthocyanin. Activation of the time-temperature label by CIElab scale was used to investigate the color change kinetics. Scanning electron microscopy (SEM) was used to investigate the anthocyanin morphology used for time-temperature labeling and Fourier-transform infrared spectroscopy (FTIR) was used to investigate the chemical structure. At 0, 1, 3, 7, 12, 24, 48 and 72 hours after label activation, Time-temperature lables were investigated at temperatures of -2, 6, 15 and 25 ° C. The results of SEM show that this structure sufficiently has compacted without slit. Based on the FTIR results, peak 1369 cm-1 indicates phenol C-O groups in the anthocyanin structure. In addition, peak observed at 1155 cm-1 is related to the pyran ring and the peak at 1025 cm-1 is due to C-H vibrations in the anthocyanin structure. the time-temperature label on the meat pack also changes color with time the temperature changes The color of the label also increases. Therefore, the label containing secondary plant metabolites can be used as a time-temperature indicator. The results of the color change analysis show that as time goes on and the temperature increases, the meat starts to spoilage and the time-temperature label on the meat pack also changes color. By increasing the time and temperature the amount of color change on the label also increases. Therefore, the label containing secondary plant metabolites can be used as a time-temperature indicator.

The application of 3D printers has been recognized as a new way of producing food industry products, so that the technology has the potential to produce three-dimensional structures with sophisticated geometries, optimal texture and appropriate nutritional contents. For this reason, 3D printing technology is a great innovation in the food industry. 3D technologyis a major innovation in the food industry. 3D printers are bench devices that can produce 3D objects from raw materials. These printers can produce almost anything. Most of the 3D food printers are sedimentary printers, which means that the layers of the raw materialare placed on each other in a known process as an Additive Manufacturing (AM). The main goal of this article is to briefly introduce the recent developments of food printer and its ingredients, which can be used to design the 3D food matrix. Extrusion process methods, inkjet printing, and selective laser sintering have also been studied.