Search Results (35)

Hong-Jam is a functional food product made from freeze-dried silkworms on the seventh to eights day of the fifth Instar stage, which are steamed for 2 h prior to drying. This study evaluated the storage stability of Hong-Jam under varying temperatures, product forms, and packaging conditions. By using the correlation analysis, novel quality indices that may complement or replace traditional lipid-oxidation markers in edible-insect products were identified. Peroxide value (POV) and acid value (AV), which are factors of lipid oxidation, significantly increased under high-temperature conditions. Dependency of temperature (D_T) analysis revealed that POV had a higher D_T than AV, and glass bottles exhibited higher D_T than polyethylene (PE) pouches. In the four-way analysis of variance (ANOVA) analysis, the Fisher’s F-statistic (F-value) for single effects of individual storage conditions was notably higher than the interaction effects. During storage, the moisture content increased and the pH decreased, while the color remained relatively stable. The results of the correlation analysis indicated that there was a significant correlation between moisture content and pH with lipid oxidation indices such as POV and AV. This suggests that these two factors could be used as complementary factors in quality assessments. In conclusion, this research provides foundational data that can be used to develop improved storage standards and quality assurance protocols for Hong-Jam and similar edible insect foods. These advancements will contribute to extending shelf life, enhancing consumer safety, and promoting the broader acceptance of edible insects in the food industry. Through a comprehensive understanding of the stability factors, this study supports the development of reliable quality management practices that align with the increasing consumer demand for sustainable and functional food options. Full article

Global climate change predictions point to an increase in the frequency of droughts and floods, which are a huge challenge to food production. During crop evolution, different mechanisms for drought resilience have emerged, and studies suggest that roots can be an important key in understanding these mechanisms. However, knowledge is still scarce, being fundamental to its exploitation. Plant-based protein, especially grain legume crops, will be crucial in meeting the demand for affordable and healthy food due to their high protein content. In addition, grain legumes have the unique ability for biological nitrogen fixation (BNF) through symbiosis with bacteria, which contributes to sustainable agriculture. The exploitation of root phenotyping techniques in grain legumes is an important step toward understanding their drought resilience mechanisms and selecting more resilient genotypes. Different methodologies are available for root phenotyping, including the paper pouch approach, rhizotrons and the semi-hydroponic system. Additionally, different imaging techniques have been employed to assess root traits. This review provides an overview of the root system architecture (RSA) of grain legumes, its role in drought stress resilience and the phenotyping approaches useful for the identification of accessions resilient to water stress. Consequently, this knowledge will be important in mitigating the effects of climate change and improving grain legume production. Full article

The development of sustainable biodegradable packaging materials is essential for enhancing food quality and shelf life while reducing plastic waste. This study explored polymer-based monolayer, composite, and bilayer films to produce water-soluble, oil-proof pouches. Single-serving seasoning oil pouches were prepared from bilayer films with polyvinyl alcohol (PVA) as the inner and sodium alginate (SA) as the outer layer. The PVA/SA films exhibited excellent UV protection, low oil permeability (0.18 × 10⁻⁶ g·mm/mm²·day), hydrophilic surface (water contact angle < 90°), and rapid solubility in hot water (87 ± 2 °C). Incorporating curcumin, a natural antioxidant, into PVA/SA films (Cur-PVA/SA) improved thermal stability, reduced light transmittance, and decreased water vapor permeability (0.28 × 10⁻¹⁰ g/m·Pa·s). Curcumin release followed a biphasic diffusion model, with 94.8% released at 96 h (diffusion coefficient: 1.30 × 10⁻¹¹ m²/s), ensuring prolonged antioxidant activity. The Cur-PVA/SA pouches delayed lipid oxidation more effectively, with peroxide values of 6.48 and 10.35 meq/kg after 45 days at 35 °C, respectively. The Q₁₀ model, which is commonly used to predict the shelf life of oils based on temperature-dependent oxidation rates, estimated that the oil packaged in Cur-PVA/SA pouches would remain stable for 12 months at 23 °C. This represents a 37% longer shelf life compared to oil packaged in PVA/SA pouches without curcumin. Cur-PVA/SA pouches also reduced noodle moisture migration, limiting weight loss to 2.73% over 14 days compared to 5.80% in controls. These findings highlight their potential as eco-friendly active packaging solutions. Full article

Composite biopolymer hydrogel as food packaging material, apart from being environmentally favorable, faces high standards set upon food packaging materials. The feature that favors biopolymer film application is their low gas permeability under room conditions and lower relative humidity conditions. However, most biopolymer-based materials show high moisture sensitiveness and limited water vapor permeability, which limits their application for food packaging. In this paper, a new packaging material derived from an edible oil industry byproduct (pumpkin oil cake) coated with a thin layer of paraffin wax was obtained. Compared to the film without wax coating, the new material showed reduced water sensitivity and significantly reduced water vapor transmission rate (56.98 ± 7.42 g/m² 24 h). The new material was tested for packing dry apricot slices under a modified atmosphere (100% N₂). Gas composition in PuOC/wax pouches’ headspace was minimally changed during 105 days of storage. The low moisture content (6.76–10.60%) of dried apricot slices was preserved throughout the storage period (p > 0.05), as well as high rehydration power (65–75%). Changes in sensorial properties during storage were minimal. Total phenol content was minimally reduced during storage, followed by antioxidant activity (FRAP and ABTS trial). The microbial profile of dried apricot slices showed that a safe product was obtained throughout the storage. Considering the results, the functionality of new material for packing dry apricots under a modified atmosphere was proven. Full article

Objective: Most wet commercial infant foods are now sold in squeezable ‘pouches’. While multiple expert groups have expressed concern about their use, it is not known how commonly they are consumed and whether they impact energy intake or body mass index (BMI). The objectives were to describe pouch use, and determine associations with energy intake and BMI, in infants and young children. Methods: In this observational cross-sectional study of 933 young New Zealand children (6.0 months–3.9 years), pouch use was assessed by a questionnaire (‘frequent’ use was consuming food from a baby food pouch ≥5 times/week in the past month), usual energy intake using two 24-h recalls, and BMI z-score calculated using World Health Organization standards. Results: The sample broadly represented the wider population (27.1% high socioeconomic deprivation, 22.5% Māori). Frequent pouch use declined with age (infants 27%, toddlers 16%, preschoolers 8%). Few children were both frequent pouch users and regularly used the nozzle (infants 5%, toddlers 13%, preschoolers 8%). Preschoolers who were frequent pouch users consumed significantly less energy than non-users (−580 kJ [−1094, −67]), but infants (115 [−35, 265]) and toddlers (−206 [−789, 378]) did not appear to have a different energy intake than non-users. There were no statistically significant differences in the BMI z-score by pouch use. Conclusions: These results do not support the strong concerns expressed about their use, particularly given the lack of evidence for higher energy intake or BMI. Full article

Waste from non-degradable packaging materials poses a serious environmental risk and has led to interest in developing sustainable bio-based packaging materials. Sustainable packaging materials have been made from diverse naturally derived materials such as bamboo, sugarcane, and corn starch. In this study, we made a sustainable packaging film using chitosan extracted from the biomass of yellow mealworm (Tenebrio molitor) shell waste. The extracted chitosan was used to create films, cross-linked with citric acid (CA) and with the addition of glycerol to impart flexibility, using the solvent casting method. The successful cross-linking was evaluated using Fourier-Transform Infrared (FTIR) analysis. The CA cross-linked mealworm chitosan (CAMC) films exhibited improved water resistance with moisture content reduced from 19.9 to 14.5%. Improved barrier properties were also noted, with a 28.7% and 10.2% decrease in vapor permeability and vapor transmission rate, respectively. Bananas were selected for food preservation, and significant changes were observed over a duration of 10 days. Compared to the control sample, bananas packaged in CAMC pouches exhibited a lesser loss in weight because of excellent barrier properties against water vapor. Moreover, the quality and texture of bananas packaged in CAMC pouch remained intact over the duration of the experiment. This indicates that adding citric acid and glycerol to the chitosan structure holds promise for effective food wrapping and contributes to the enhancement of banana shelf life. Through this study, we concluded that chitosan film derived from mealworm biomass has potential as a valuable resource for sustainable packaging solutions, promoting the adoption of environmentally friendly practices in the food industry. Full article

With the increasing awareness of plastic pollution in the environment and the accumulation of microplastics in water, a significant amount of research and development is ongoing to replace the synthetic plastics in packaging and coatings. In this work, we explored the blends of carboxymethyl cellulose (CMC) and washed cottonseed meal (CSM, consisting mostly of cottonseed protein) as agro-based, biodegradable, and sustainable alternatives to plastics. Glycerol was found to be a suitable plasticizer for these blends. The blends of CMC/CSM were produced as single-layer films from 50 to 90 μm in thickness, consisting of different proportions of the components and plasticizer. The evaluated properties included opacity, water vapor permeability, mechanical properties, thermogravimetric analysis, moisture sorption analysis, and water swelling test. Higher percentages of CSM in the blend resulted in higher opacity and lower water vapor permeation rates. The mechanical strength waned with lower levels of CMC. Possible applications for these blends include their use as water-soluble food packaging and coatings and as dissolvable bags and pouches for detergents and agrochemicals. Full article

Iron deficiency in infants can impact development, and there are concerns that the use of baby food pouches and baby-led weaning may impair iron status. First Foods New Zealand (FFNZ) was an observational study of 625 New Zealand infants aged 6.9 to 10.1 months. Feeding methods were defined based on parental reports of infant feeding at “around 6 months of age”: “frequent” baby food pouch use (five+ times per week) and “full baby-led weaning” (the infant primarily self-feeds). Iron status was assessed using a venepuncture blood sample. The estimated prevalence of suboptimal iron status was 23%, but neither feeding method significantly predicted body iron concentrations nor the odds of iron sufficiency after controlling for potential confounding factors including infant formula intake. Adjusted ORs for iron sufficiency were 1.50 (95% CI: 0.67–3.39) for frequent pouch users compared to non-pouch users and 0.91 (95% CI: 0.45–1.87) for baby-led weaning compared to traditional spoon-feeding. Contrary to concerns, there was no evidence that baby food pouch use or baby-led weaning, as currently practiced in New Zealand, were associated with poorer iron status in this age group. However, notable levels of suboptimal iron status, regardless of the feeding method, emphasise the ongoing need for paying attention to infant iron nutrition. Full article

This study focuses on developing a biodegradable film using a novel hybrid citrus peel pectin. A bilayer approach with PLA was proposed and optimized using Response Surface Methodology (RSM) to complement pectin films’ mechanical and barrier property limitations. The optimized film composition (2.90 g PLA and 1.96 g pectin) showed enhanced mechanical strength with a tensile strength (TS) of 7.04 MPa and an elongation at break (EAB) of 462.63%. In addition, it demonstrated lower water vapor (1.45 × 10⁻¹⁰ g/msPa), oxygen (2.79 × 10⁻⁷ g/ms) permeability, and solubility (23.53%). Compared to single-layer pectin films, the optimized bilayer film had a 25% increased thickness, significantly improved water barrier (3806 times lower) and oxygen barrier (3.68 times lower) properties, and 22.38 times higher stretchability, attributed to hydrogen bond formation, as confirmed by FTIR analysis. The bilayer film, effectively protected against UV and visible light, could be a barrier against light-induced lipid oxidation. Moreover, it demonstrated superior seal efficiency, ensuring secure sealing in practical applications. The bilayer pouch containing mustard dressing exhibited stable sealing with no leakage after immersion in hot water and ethanol, making it suitable for secure food pouch packaging. Full article

Agricultural waste can be used as a plastic filler during the production of packaging, reducing the environmental impact and raw material consumption while supporting the circular economy. Despite so many efforts being made in development and characterization, consumers’ behavior toward packaging containing agricultural waste as a plastic filler for food is still unknown. The aim of this study was to investigate consumers’ awareness of and liking for packaging containing agricultural waste as a plastic filler and consumers’ perception and purchase intent of food in such packaging. Consumer survey research was conducted using an in-person questionnaire containing Likert scale, hedonic scale, and guide-type questions completed by 86 participants after showing them bread packaged in pouches made of plastic containing agricultural waste and a prompt in August of 2019. The responses were first analyzed as a whole and further evaluated using demographic and psychographic characteristics. Participants liked the use of agricultural waste to produce food packages and were willing to purchase food (bread) in this novel packaging. The aspect “reduction of harmful environmental impacts” was very important to participants if they were to purchase packaging containing agricultural waste. About 50% of participants were unsure of the performance of this packaging in terms of food quality and safety and >25% perceived no effect. Differences (p ≤ 0.05) within the groups for specific demographic and psychographic characteristics and two-way interactions between them were found. This study shows that food packaging containing agricultural waste should be well received and that packaging choices that affect the environment, like packaging containing agricultural waste, depend on consumers’ mindset. Thus, educating consumers could contribute to reducing the packaging impact on the environment and to boosting environmentally friendly packaging acceptance. Full article

Food waste is a barrier to the development of sustainable food systems, and a large portion of it occurs at the household level. Household food waste can be decreased by using appropriate packaging. Despite the high rate of food waste in US households, little is known about how packaging affects this. This study assessed US consumers’ awareness of how structural packaging designs and technologies affect food freshness and their willingness to purchase and to pay extra for packaging designed to reduce household food waste. To gather data, 1000 US consumers were surveyed online. Responses were analyzed overall and by population segments. The impacts of only 3 out of 15 structural packaging designs on maintaining food freshness were known by >50% of consumers. Regarding packaging technologies, while 78% of consumers knew about the impact of vacuum packaging on maintaining food freshness, just 27.6, 23, and 16% knew how modified atmosphere packaging, active packaging, and aseptic packaging affected food freshness. Only 32% of consumers knew that intelligent packaging provides information on food freshness. Just 9% of consumers recognized that foods in plastic pouches and cans possess the same food freshness. Approximately 91% of consumers will always/sometimes buy food in most of the above packaging technologies after learning about them. Half were willing to pay more for food in packages that reduce household food waste, and 40% may. Differences (p ≤ 0.05) and two-way interactions were observed between population segments. This study’s findings can help develop new packaging, education campaigns, and policies to reduce household food waste in the US. Full article

Consumption of acidic fruit pouches in infancy may damage the epithelial barrier in the gastrointestinal tract and is suggested to increase allergy risk. We aimed to explore if a high fruit pouch consumption is associated with a higher incidence of early allergic manifestations. We included 2959 parent–child dyads from the Swedish prospective, population-based NorthPop birth cohort study with parentally reported data on frequency of fruit pouch consumption at 9 months of age, as well as parentally reported eczema, wheeze, physician-diagnosed asthma, and food allergy in the first 18 months of life. Immunoglobulin E levels (IgE) in serum (n = 1792), as response to a food mix and an inhalant mix, were determined at age 18 months. Compared with no consumption, daily consumption of one or more pouches at 9 months of age was associated with inhalant sensitization (odds ratio (OR) 2.27, 95% confidence interval (CI) 1.06–4.87, n = 1792) but did not remain significant in the multivariable adjusted model (_aOR 2.08, 95% CI 0.95–4.53, n = 1679). There were no associations between fruit pouch consumption and allergic manifestations at this young age. This study suggests that fruit pouch consumption is not associated with allergic phenotypes or IgE sensitization in early childhood. Full article

Baby food pouches are becoming an increasingly popular way to assist the transition from breast milk or infant formula to solid foods, both in New Zealand (NZ) and worldwide. These pouches have overtaken the market in NZ supermarkets, with 63.9% of total baby foods sold in 2021 being in pouch form. While most pouches are aimed at infants, some are pitched to an older age group, and it is possible that some toddlers and preschoolers continue to consume baby food pouches well beyond 12 months of age. Despite concerns raised by a number of health agencies, there has been almost no research undertaken on the use of “baby” food pouches by children, and related health effects. Therefore, this study aims to describe how “baby” food pouches are being used by young children in NZ. In Young Foods NZ, an observational cross-sectional study, 287 participants with children aged 1–3.9 years completed a feeding questionnaire about the child’s “baby” food pouch consumption including frequency, method of use, and setting. The majority (85.4%) of children had used a pouch at some time in their life; however, only 11.1% were current ‘frequent’ pouch users (i.e., used baby food pouches five or more times a week). Sixty-five percent of pouch users always consumed the contents by sucking straight from the nozzle. Chair (22.8%), highchair (25.7%), and while “on the go” (23.1%) were the most common locations where pouches were consumed. Overall, while most young children had tried a “baby” food pouch at some point in their life, relatively few were considered frequent pouch users. These findings suggest pouches are not contributing substantially to most young NZ children’s diets. However, over half of pouch users sucked the contents directly from the nozzle, and this may have implications for dental health and oral motor skill development. Full article

Due to rising consumer demand the food packaging industry is turning increasingly to packaging materials that offer active functions. This is achieved by incorporating active compounds into the basic packaging materials. However, it is currently believed that adding active compounds as a coating over the base packaging material is more beneficial than adding them in bulk or in pouches, as this helps to maintain the physicochemical properties of the base material along with higher efficiency at the interface with the food. Colloidal systems have the potential to be used as active coatings, while the application of coatings in the form of colloidal dispersions allows for prolonged and controlled release of the active ingredient and uniform distribution, due to their colloidal/nano size and large surface area ratio. The objective of this review is to analyse some of the different colloidal solutions previously used in the literature as coatings for active food packaging and their advantages. The focus is on natural bio-based substances and packaging materials such as PLA, due to consumer awareness and environmental and regulatory issues. The antiviral concept through the surface is also discussed briefly, as it is an important strategy in the context of the current pandemic crisis and cross-infection prevention. Full article

Consumers are now more concerned about food safety and hygiene following the COVID-19 pandemic. Antimicrobial packaging has attracted increased interest by reducing contamination of food surfaces to deliver quality and safe food while maintaining shelf life. Active packaging materials to reduce contamination or inhibit viral activity in packaged foods and on packaging surfaces are mostly prepared using solvent casting, but very few materials demonstrate antiviral activity on foods of animal origin, which are important in the human diet. Incorporation of silver nanoparticles, essential oils and natural plant extracts as antimicrobial agents in/on polymeric matrices provides improved antifungal, antibacterial and antiviral properties. This paper reviews recent developments in antifungal, antibacterial and antiviral packaging incorporating natural or synthetic compounds using preparation methods including extrusion, solvent casting and surface modification treatment for surface coating and their applications in several foods (i.e., bakery products, fruits and vegetables, meat and meat products, fish and seafood and milk and dairy foods). Findings showed that antimicrobial material as films, coated films, coating and pouches exhibited efficient antimicrobial activity in vitro but lower activity in real food systems. Antimicrobial activity depends on (i) polar or non-polar food components, (ii) interactions between antimicrobial compounds and the polymer materials and (iii) interactions between environmental conditions and active films (i.e., relative humidity, oxygen and water vapor permeability and temperature) that impact the migration or diffusion of active compounds in foods. Knowledge gained from the plethora of existing studies on antimicrobial polymers can be effectively utilized to develop multifunctional antimicrobial materials that can protect food products and packaging surfaces from SARS-CoV-2 contamination. Full article