scholarly journals Modification of Polyacrylonitrile Fibers by Coupling to Thiosemicarbazones

Materials ◽  
2019 ◽  
Vol 12 (23) ◽  
pp. 3980 ◽  
Author(s):  
Yao Yao ◽  
Yonghong Liang ◽  
Rahul Navik ◽  
Xiongwei Dong ◽  
Yingjie Cai ◽  
...  
Keyword(s):  
Photoelectron Spectroscopy ◽  
Metal Ion ◽  
Food Packaging ◽  
Fruits And Vegetables ◽  
Food Product ◽  
Product Packaging ◽  
Potential Applications ◽  
Low Cytotoxicity ◽  
Metal Ion Chelation ◽  
Pan Fibers

This work reports the modification of Polyacrylonitrile (PAN) fibers by coupling to thiosemicarbazones to achieve the biological activity for the applications in the food product packaging. After modification, seven thiosemicarbazone compounds were synthesized. The as-synthesized thiosemicarbazone compounds were bonded to PAN fibers via covalent coupling, which was confirmed using Fourier transform infrared spectroscopy (FTIR), X-ray photoelectron spectroscopy (XPS) and scanning electron microscopy. The mean graft efficiency of the compounds was about 1.92%, and the antibacterial efficiency was 88.6% and 45.1% against Staphylococcus aureus (S-aureus) bacteria. All the seven thiosemicarbazone compounds exerted excellent tyrosinase activity, low cytotoxicity, excellent metal ion chelation ability, and anti-bacterial behavior against both gram-positive and negative bacteria. The mechanical properties of the fibers have been maintained without significant damage after the chemical modification. The break strength test and elongation at the break test were done to measure the fracture strength of the modified fibers. Overall, the promising properties of the modified PAN fibers show potential applications in food packaging materials for fruits and vegetables, which require long-term anti-browning effects during their transportation and storage.

scholarly journals Properties of Conductive Polyacrylonitrile Fibers Prepared by Using Benzoxazine Modified Carbon Black

Polymers ◽  
2020 ◽  
Vol 12 (1) ◽  
pp. 179 ◽  
Author(s):  
Damiro Ahn ◽  
Hyun-Jung Choi ◽  
Ho-dong Kim ◽  
Sang Young Yeo
Keyword(s):  
Mechanical Properties ◽  
Carbon Black ◽  
Photoelectron Spectroscopy ◽  
Weight Ratio ◽  
Pan Fiber ◽  
Potential Applications ◽  
Conductive Fillers ◽  
Conductive Fibers ◽  
Surface Modified ◽  
Pan Fibers

Composites of carbon black (CB) and polymers are attractive for producing conductive fibers. Herein, to achieve improved interactions with polymers, the surface of CB was modified to form 4-aminobenzoyl-functionalized carbon black (ABCB), benzoxazine-functionalized carbon black (BZCB), and Ag-anchored carbon black (Ag-ABCB). The surface-modified CBs were characterized by Fourier transform infrared spectroscopy and thermogravimetric analysis, and X-ray photoelectron spectroscopy was utilized to confirm the presence of Ag in Ag-ABCB. Conductive polyacrylonitrile (PAN) fibers were wet-spun with conductive fillers (CB, ABCB, Ag-ABCB, and BZCB) to investigate the effects of various functional groups on the electrical and mechanical properties. After annealing the conductive PAN fibers, the conductivity and tensile strength greatly increased, whereas the diameter decreased. Notably, the fiber with a BZCB/PAN weight ratio of 12/88 possessed a conductivity of 8.9 × 10−4 S/cm, and strength of 110.4 MPa, and thus the highest conductivity and best mechanical properties in the conductive PAN fiber. These results indicate that the annealed BZCB/PAN fibers have potential applications in the manufacturing of antistatic fabrics.

scholarly journals Comprehensive Review of Polysaccharide-Based Materials in Edible Packaging: A Sustainable Approach

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1845
Author(s):  
Yuan Zhao ◽  
Bo Li ◽  
Cuicui Li ◽  
Yangfan Xu ◽  
Yi Luo ◽  
...  
Keyword(s):  
Food Packaging ◽  
Fruits And Vegetables ◽  
Material Design ◽  
Antimicrobial Activities ◽  
Product Packaging ◽  
Polymers And Plastics ◽  
Film Forming ◽  
Reliable Source ◽  
Petroleum Resources ◽  
Edible Packaging

Edible packaging is a sustainable product and technology that uses one kind of “food” (an edible material) to package another kind of food (a packaged product), and organically integrates food with packaging through ingenious material design. Polysaccharides are a reliable source of edible packaging materials with excellent renewable, biodegradable, and biocompatible properties, as well as antioxidant and antimicrobial activities. Using polysaccharide-based materials effectively reduces the dependence on petroleum resources, decreases the carbon footprint of the “product-packaging” system, and provides a “zero-emission” scheme. To date, they have been commercialized and developed rapidly in the food (e.g., fruits and vegetables, meat, nuts, confectioneries, and delicatessens, etc.) packaging industry. However, compared with petroleum-based polymers and plastics, polysaccharides still have limitations in film-forming, mechanical, barrier, and protective properties. Therefore, they need to be improved by reasonable material modifications (chemical or physical modification). This article comprehensively reviews recent research advances, hot issues, and trends of polysaccharide-based materials in edible packaging. Emphasis is given to fundamental compositions and properties, functional modifications, food-packaging applications, and safety risk assessment of polysaccharides (including cellulose, hemicellulose, starch, chitosan, and polysaccharide gums). Therefore, to provide a reference for the development of modern edible packaging.

scholarly journals The Importance of Country-of-Origin Information on Food Product Packaging

Nutrients ◽  
2021 ◽  
Vol 13 (9) ◽  
pp. 3251 ◽  
Author(s):  
Paweł Bryła
Keyword(s):  
Food Packaging ◽  
Country Of Origin ◽  
Food Product ◽  
Theoretical Implication ◽  
Product Packaging ◽  
Consumer Ethnocentrism ◽  
Normal Regression ◽  
Strong Relation ◽  
Use Of The Internet ◽  
Log Normal

This study aimed to identify selected predictors of country-of-origin (COO) information placed on food packaging. The dependent variable was operationalized in two ways: (1) as a Likert-style question about COO importance in general, and (2) as an indication of COO as the most important food attribute at first purchase, which I called top-of-mind COO importance. The survey was conducted with the use of the internet panel of a research agency in a representative sample of 1051 Polish consumers. In bivariate analyses, I identified the characteristics of consumer segments attaching high importance to each type of COO information. In a multivariate log-normal regression, general COO importance was affected to the largest extent by the product originating from Poland, which confirmed the strong relation between COO importance and consumer ethnocentrism. In multivariate logit regressions, top-of-mind COO importance depended also on the Polish origin of the product to the largest extent. The remaining predictors were sex (men were over 1.5 times more likely to indicate COO as the most important attribute) and age (each year of life contributing to a 2% increase in the likelihood of indicating top-of-mind COO). A theoretical implication is to differentiate between general and top-of-mind COO measures, as different results were obtained depending on whether the COO effect was measured as a response to questions such as “How important is the product COO for you?” or “What is the most important product attribute for you?—COO” Not only were the answer patterns different, but their determinants also varied.

scholarly journals Meta-Analysis Study: Reading Behavior Of Food Products Label

2017 ◽  
Vol 2 (2) ◽  
pp. 26
Author(s):  
Ujang Sumarwan ◽  
Megawati Simanjuntak ◽  
Lilik Noor Yuliati
Keyword(s):  
Food Packaging ◽  
Meta Analysis ◽  
Food Product ◽  
Food Products ◽  
Health Claims ◽  
Literature Study ◽  
Reading Behavior ◽  
Product Packaging ◽  
Adverse Health Effects ◽  
New Information

<p>Labels are an integral part of a product. Observing the labels on the packaging, especially food products is considered very important to do. However, the label of food packaging products receives less attention from consumers. Therefore, the public is required to be more ingenious in observing the label of food packaging products to avoid food security problems which have adverse health effects. The purpose of this study was to map the results of research on label reading behavior. The design of this study was a literature study of research results that can be accessed via the internet. The results showed that the behavior of reading food product labels was done before buying the product (Aulawi 2005; Susanto 2008; Kumalasari and Sjafei 2012). From the frequency of reading nutrition labels, it could be found out that 42.5 percent of consumers sometimes read and 30.2 percent often read food packaging labels (Andrias 2016). Of the 52 studies, 17 studies have shown that women often read more and notice label attributes on food product packaging. The most commonly read consumer label (Figure 3) was the kosher logo and nutritional value. Food products that are usually labeled are packaged foods. Nutrition and health claims are considered as a means of education for consumers - 14 percent to know new information and 86 percent of consumers decided to read the labels because of the outside factors, such as advertising, internet, or at school.</p>

The influence of visual packaging design on perceived food product quality, value, and brand preference

2013 ◽  
Vol 41 (10) ◽  
pp. 805-816 ◽  
Author(s):  
Edward S.T. Wang
Keyword(s):  
Product Quality ◽  
Undergraduate Students ◽  
Food Packaging ◽  
Food Product ◽  
Brand Preference ◽  
Product Packaging ◽  
Content Type ◽  
Packaging Design ◽  
Brand Evaluations ◽  
Product Value

Purpose – Although the increase in point-of-purchase decisions heightens the communication potential of food product packaging, empirical research on understanding how visual packaging affects consumers' subsequent product and brand evaluations and perceptions is scant. This study seeks to develop a theoretical model to show the effects of consumer attitudes toward visual food packaging on perceived product quality, product value, and brand preference. Design/methodology/approach – A self-administered questionnaire developed from the literature was conducted, and 315 undergraduate students participated in the study. Findings – The empirical results show that attitudes toward visual packaging directly influence consumer-perceived food product quality and brand preference. Perceived food product quality also directly and indirectly (through product value) affects brand preference. Originality/value – This paper offers directions for understanding the effects of visual packaging on positive consumer product and brand evaluations. Based on the study findings, food firms should emphasize the visual packaging design factors such as color, typeface, logo, graphics, and size to form consumers' positive perceptions and brand preference.

scholarly journals Eco-friendly material for packaging

2020 ◽  
Author(s):  
Laura Gegeckienė ◽  
◽  
Ingrida Venytė ◽  
Keyword(s):  
Food Packaging ◽  
Physical And Mechanical Properties ◽  
Food Product ◽  
Barrier Properties ◽  
Economic Losses ◽  
Production Volume ◽  
Product Packaging ◽  
Recycling Industry ◽  
Long Time ◽  
The Moment

: At the moment there exists a predominant prevalence of the combined packaging (i. e. cardboard is covered with polyethylene) in the food packaging market, which provides the necessary barrier properties for a packaged product. However, there also exist a great number of problems regarding the issue such as packaging sorting, recycling, waste management, and economic losses. According to the latest data, 65 enterprises in Lithuania are currently working in the recycling industry. They can recycle different types of packaging. The issue of ecology is highly relevant in the printing industry. It is not a secret that the global population is growing rapidly. As the demand for food and non-food product packaging increases, the production volume increases accordingly. In the future, it is expected that the volume of packaging production will increase accordingly. MMK cardboard can be called a revolution in the industry of packaging. Until now, packaging which has direct contact with food must be laminated with films such as PE. Plastic waste is one of the most common types of waste that takes a very long time to decompose. Normally, plastic packaging can take up to several hundred years to decompose in landfills, while cardboard is easily recyclable and takes up to half a year to biodegrade. The aim of this research is to investigate the physical and mechanical properties and characteristics (in order to offer analog materials in the perspective) of the new materials with the necessary properties and compared to the properties of the most using materials.

scholarly journals Impact of Optimized Packaging on Food Waste Prevention Potential among Consumers

2021 ◽  
Vol 13 (8) ◽  
pp. 4209
Author(s):  
Gudrun Obersteiner ◽  
Marta Cociancig ◽  
Sandra Luck ◽  
Johannes Mayerhofer
Keyword(s):  
Shelf Life ◽  
Food Waste ◽  
Quantitative Research ◽  
Food Packaging ◽  
Food Product ◽  
Waste Reduction ◽  
Waste Prevention ◽  
Waste Generation ◽  
Product Packaging ◽  
Information Campaigns

Food and plastic waste are cited as major environmental challenges. The function of packaging is often overlooked when considering waste; however, food packaging is indispensable for hygienic protection during transport and distribution within the supply chain. An important way to prevent the premature spoilage of a variety of different food product groups is to use specially optimized packaging systems. These are able to provide a high level of protection and actively extend shelf life. However, even if novel packaging systems theoretically have great potential for waste reduction, it remains uncertain whether they will also be accepted at the consumer level and actually contribute to waste reduction within households. Three different methods were used to clarify consumers’ perceptions of optimized packaging and thus the potential impact on waste generation. General perceptions have been identified by means of quantitative research among 1117 consumers. Precise information on waste generation behavior was obtained by means of food diaries. Consumer simulations were used to analyze the extent to which optimized packaging can actually have a positive effect on food waste generation at the household level. It was found that the functionality of the packaging usually ceases with the consumer. Consumers are only marginally aware of the advantages of food product packaging in the household, and do not perceive the direct connection between packaging, freshness, shelf life, and spoilage as food waste. In general, consumers rarely or never use optimized packaging at home correctly. It could be concluded that consumers’ perceptions of optimized packaging in terms of potential food waste prevention are not pronounced. In summary, it can be stated that in contrast to its use in retail and transport, an optimization of packaging to avoid food waste for later use by the consumer only shows an effect in exceptional cases, or can only be achieved through targeted information campaigns. If this should be a focus topic in the future, either on the political or managerial level, this has to be taken into account.

scholarly journals PEMAHAMAN MASYARAKAT TERHADAP BAHAYA PENYALAH-GUNAAN PEMAKAIAN KEMASAN PRODUK MAKANAN DAN PENEGAKAN HUKUMNYA

LITIGASI ◽  
2016 ◽  
Vol 16 (1) ◽  
Author(s):  
Dewi Sulistianingsih
Keyword(s):  
Law Enforcement ◽  
Food Packaging ◽  
Secondary Data ◽  
Food Product ◽  
Packaging Material ◽  
Primary Data ◽  
Quality And Safety ◽  
Legal Research ◽  
Product Packaging ◽  
Product Quality And Safety

Food packaging is the material used to wrap food either in direct contact with food or not. The knowledge of materials packaging are very important for producers and consumers.  Consumers need to know the packaging material that is able to maintain product quality, and safety. This research used socio-legal research. The data type covered primary data obtained through interviews and observation and secondary data obtained through the study of documents. The data and information obtained will be analyzed qualitatively. The technique of checking the validity of the data will be used data triangulation technique. This article discusses about the importance of good packaging for food. The understanding of the dangers associated with the misuse of food product packaging. Communities can become victims of the lack of knowledge and understanding of the use of good packaging for food. Bad packaging is not only bad for health but also for the environment. The implemented of law enforcement against abuse of packaging is not optimal, it can be seen the level of complaints against misuse of packaging is still minimal.Keywords: Community; Food; Enforcement; Packaging AbuseABSTRAK Kemasan pangan adalah bahan yang digunakan untuk mewadahi dan atau pembungkus pangan baik yang bersentuhan langsung dengan pangan maupun tidak. Produsen membutuhkan pengetahuan bahan kemasan yang dapat melindungi produk yang dihasilkan, membuat produk lebih menarik, ekonomis, dan aman. Konsumen perlu mengetahui bahan kemasan yang mampu mempertahankan mutu produk, dan aman. Penelitian ini menggunakan pendekatan socio legal atau yuridis sosiologis. Jenis data yang digunakan meliputi data primer yang diperoleh melalui wawancara dan observasi dan data sekunder yang diperoleh melalui studi dokumen. Data dan informasi yang diperoleh, akan di analisis secara kualitatif. Adapun teknik pengecekan keabsahan data digunakan teknik trianggulasi data. Artikel ini membahas mengenai akan arti penting kemasan yang baik untuk makanan. Pemahaman tersebut berkaitan dengan bahaya penyalahgunaan pemakaian kemasan produk makanan. Masyarakat dapat menjadi korban atas kurangnya pengetahuan maupun pemahaman akan penggunaan kemasan yang baik untuk makanan. Kemasan yang tidak baik akan berakibat buruk tidak hanya bagi kesehatan tapi juga bagi lingkungan. Penegakan hukum terhadap penyalahgunaan kemasan juga dilaksanakan belum optimal, hal ini dapat dilihat tingkat pengaduan terhadap penyalahgunaan kemasan masih minim.Kata Kunci:  Masyarakat; Makanan; Penegakan; Penyalahgunaan Kemasan

scholarly journals Use of Alginates as Food Packaging Materials

Foods ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 1440
Author(s):  
Michael G. Kontominas
Keyword(s):  
Food Packaging ◽  
Fruits And Vegetables ◽  
Water Solubility ◽  
Negative Impact ◽  
Whey Proteins ◽  
Mechanical Damage ◽  
Food Product ◽  
Packaging Materials ◽  
Renewable Materials ◽  
Wide Range

Packaging mainly functions by protecting and preserving its contents. In the case of food packaging, the package protects the contained food product from (i) physical/mechanical damage; (ii) physico-chemical changes due to the effect of light, oxygen, moisture and odors; and (iii) biological changes due to the presence of microorganisms and pests; all the above parameters result in the reduction in product quality and safety. Due to the negative impact of synthetic packaging materials on the environment, research organizations as well as the food industry are currently exploring the possibility of using biodegradable and renewable materials deriving from natural sources. Such biopolymers include: proteins (whey proteins, wheat, corn and soy proteins, gelatin), lipid derivatives (waxes, acetylated triglycerides) and carbohydrates (starch, cellulose and its derivatives, carrageenan, pectin, chitosan, alginates) used in food packaging applications. Alginates are natural hydrophilic polysaccharide biopolymers mainly extracted from marine brown algae. In the form of films or coatings, they exhibit: good film-forming properties, low permeability to O2 and vapors, flexibility, water solubility and gloss while being tasteless and odorless. When combined with additives such as organic acids, essential oils, plant extracts, bacteriocins and nanomaterials, they contribute to the retention of moisture, reduction in shrinkage, retardation of oxidation, inhibition of color and texture degradation, reduction in microbial load, enhancement of sensory acceptability and minimization of cooking losses. Alginates were initially used as a coating for perishable fresh fruits and vegetables to control respiration rate, but can be applied to a wide range of foods, such as meat, poultry, seafood and cheese products, resulting in the extension of product shelf life. When used as part of the principle of active, intelligent and green packaging technologies, alginates can work synergistically to yield a multi-function food packaging system comprising the ultimate goal of food packaging technology.

Conceptualizing the relation between halal logo, perceived product quality and the role of consumer knowledge

2018 ◽  
Vol 9 (4) ◽  
pp. 727-746 ◽  
Author(s):  
Javeed Anam ◽  
Bin Mohamed Mokhtar Sany Sanuri ◽  
Bin Lebai Othman Ismail
Keyword(s):  
Food Quality ◽  
Food Packaging ◽  
Conceptual Development ◽  
Psychological Impact ◽  
Food Product ◽  
Consumer Knowledge ◽  
Product Packaging ◽  
Content Type ◽  
The Impact

PurposeThe purpose of this paper is to conceptualize the impact of halal logo as an extrinsic food packaging cue on perceived food quality moderated by the role of consumer knowledge.Design/methodology/approachAn exhaustive literature review has been undertaken for the conceptual development. The nexus between halal logo and perceived food quality has been developed which provides a foundation for the further research.FindingsThe findings of this paper indicate that the halal-labelled products create a psychological impact about the quality of the food product.Practical implicationsThis paper presents a brief overview of the lucrative opportunities in halal business for Pakistan. The findings of this paper can be adopted by the marketers for the development of proper marketing strategies. The empirical investigations of this paper could offer the base to the marketers to invest in favorable product packaging cues. The role halal logo as a food quality indicator has previously been overlooked in the literature. The impact of halal logo on food quality perception is emergent with avenues for study across various cultures and religions.Originality/valueThis is a useful paper which proposes a useful testable model for study in Pakistani consumer market to fill the gaps of Islamic consumer behavior literature.

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