Materials and technologies – October 2021
Enhancing the quality of food
A Clemson University review (2.88 MB) published in Foods, focuses on the sources, properties and potential applications of natural antimicrobial agents in edible food packaging.
Romanian Academy researchers have developed bioactive paper-based materials for food packaging. They achieved different antibacterial and anti-oxidant properties by using vegetal oils. An article (2.16 MB) about the research is published in Coatings.
In an article (760 kB) published in Food Science and Technology, researchers at the Russian Academy of Sciences look at modified atmosphere packaging (MAP) for fruit preservation.
Liquid residue is a major issue in fresh food packaging, especially for meat products. Swansea University researchers investigated capillary recesses directly integrated into PET packaging film, with targeted plasma treatment of the recesses to enhance their liquid retention capacity. An article (8.83 MB) about the research is published in Food Packaging and Shelf Life.
Monitoring the quality of food
Foodvalley NL is developing sensors (hardware) and digital twins (software) that will monitor the quality of fresh produce (fruits, vegetables and meats) in real time throughout their life span. The research is part of the project “Future sensors and digital twins to improve perishable food quality during distribution and production.“
In a review (4.79 MB) published in Micromachines, New Jersey Institute of Technology focus on potential thermochromic polymers for the development of an easily legible thermal sensor. The end goal is to create an adaptable relatively low cost, easily fabricated, and easy to use temperature sensor that is compatible with food packaging criterion.
Foams from wood and hemp waste
Researchers at SRUC have found that waste materials from wood and hemp biomass can be processed into foams for use in packaging, cushions and insulation. The research (abstract) is published in Industrial Crops and Products.
Packaging films from crickets
Purdue University researcher have developed edible chitosan films from crickets. Overall, the films were found to be as effective as commercial shrimp chitosan films, while providing additional advantages. The research (2.66 MB) is published in Polysaccharides.
Producing climate neutral plastic
ETH Zurich research published in Science (abstract), shows that by cleverly combining different technologies, manufacturers can produce plastic that is climate neutral over its entire life cycle. This is made possible by a combination of already existing technologies: plastic recycling and plastic production from biomass and from CO2 through carbon capture and utilisation (CCU).
Innovations in pharmaceutical packaging technologies
In a review (235 kB) published in the Journal of Young Pharmacists, researchers from Vivekanand Education Society’s College of Pharmacy look at innovations in pharmaceutical packaging technologies.