1,721,090 research outputs found
Packaging reduction to improve the sustainability of carbonated soft drinks
No full textThe popularity of carbonated soft drinks is mainly due to the refreshing taste which, in turn, depends on their flavour and on the carbon dioxide content. The shelf life of carbonated soft drinks is primarily correlated with the retention of carbon dioxide inside the PET bottle, hence with its barrier properties, however, other quality parameters, such as the volatiles content, should be taken into account and monitored in order to guarantee the consumers with the highest quality at every stage of the product commercial life. Considering the high incidence of packaging material on the final product, both in terms of cost and of environmental impact, the reduction of the bottle thickness could play a significant role in the overall improvement of the sustainability in the industry of soft drinks. Sibat Tomarchio s.r.l. is committed with the improvement of sustainability of productions and has decided to evaluate lighter preforms for bottling two of its core-products: Aranciata, containing 12% juice from Sicilian oranges, and Verdello, with 17% juice from Sicilian lemons. Tests on the CO2 retention performances are performed at every change (design, volume, material, etc.) occurring in the bottle, however this parameter has been considered as the only representative of the overall quality loss of carbonated soft drinks, while the aroma composition has not received sufficient attention. The research aimed at assessing alternative preforms to the one actually in use. One standard preform (clear, 34 g) was compared with two alternative ones (clear, 32 g and coloured, 32 g). During 6 months the samples were subjected to CO2 retention test, analysis of aroma profiles by HS-SPME-GC, and sensory analysis. Results demonstrate that it is possible to improve the sustainability of carbonated soft drinks by selecting lighter preforms, through shelf life studies based on the main quality parameters, supported by sensory analysis
Emerging technologies and food shelf life extension
No full textEven if the food industry is regarded as a sector with a low innovation rate, research on new technologies is continuously growing. Nutritional and sensory quality improvement are among the key drivers for innovation which have guided the recent implementation of mild technologies in the food industry. However, the actual global situation calls for strategies which could mitigate environmental impacts and energy costs. Emerging technologies have the ambition to guarantee safe, nutritious food with a long shelf life, at reasonable costs and in an environmentally friendly way: in fact, they are not the “magic wand” but undoubtfully offer several advantages - shelf life extension not always included! In hindsight, the “shelf life extension” hit, which has dominated literature for a few decades, might not be suited since most emerging technologies, with special regards for non-thermal ones, cannot guarantee the shelf life standards achieved by traditional processes. On the other hand, some technologies (i.e. dielectric heating, pulsed electric fields, etc.) offer readily exploitable potential as auxiliary tools for the optimization of drying, thawing and extraction processes.
The widespread adoption of emerging technologies calls for high investments (probably with a short-term return) and for an improvement in the efficiency of distribution chains, considering the need for refrigerated storage and a shorter shelf life compared to conventional (thermal) technologies. The presentation will offer an overview on potential specific applications of novel technologies, highlighting shelf life-related aspects and discussing energy efficiency and overall sustainability in the perspective of their wider adoption by the food industry
Unexpected possible consequences of plastic packaging reuse
Full text linkReusable packaging is considered among the measures for achieving plastic waste reduction goals, however, some unexpected issues may arise with a shift from single-use to a reuse model for plastic packaging for industrial food applications, involving the hygienic and sensory spheres. Considerations are based on the diffusional properties of polymers leading to contamination with chemicals and to aroma scalping; the degradative effects of aging, of mechanical stress due to multiple use, and of the repeated sanitization with aggressive chemicals; the proneness of plastic surfaces to microbial film colonization. The reuse of plastic packages has the potential to increase the level of chemical contamination and of microplastic particles in foods, and could reduce product hygienic and sensory quality and standardization
Packaging, blessing in disguise. Review on its diverse contribution to food sustainability
Full text linkBackground Packaging has been blamed for representing one of the highest environmental impacts in food productions. Although it cannot be denied that packages, with special regards for materials production, processing and disposal, carry some impact, other aspects should be considered for an objective assessment of packaging environmental role. Scope and approach The paper, through a survey of specific literature, aims to estimate the actual relative impact of packaging with respect to the overall food products environmental load, to present an overview on the ongoing efforts spent for making packaging more sustainable and the packaging-product system more efficient and to highlight the novel positive consideration that food packaging should receive. Special focus has been addressed to the recent contributions which have correlated food waste reduction, achieved through packaging innovations, with an overall environmental improvement. Key findings and conclusions Considerations based on the packaging relative environmental impact and on the potential of suitable innovations to reduce food wastes, lead to a broader concept of sustainable packaging and should drive future strategies for sustainability improvement. Packaging reduction and a shift to alternative materials and/or technologies should be especially addressed for products characterized by a high packaging relative impact; vice versa, when packaging represents a low burden compared to other life cycle phases, the overall environmental performance will be improved with measures aimed at reducing food waste, which, in turn, could imply an affordable increase in the packaging impact
Study of the release kinetics of Ethyl Lauroyl Arginate from poly(3-hydroxybutyrate-co-3-hydroxyvalerate) active films
Full text linkThis study investigates the underexplored area of the release mechanism and kinetics of the antimicrobial Ethyl Lauroyl Arginate (LAE (R)) from an innovative active packaging system based on poly(3-hydroxybutyrate-co-3hydroxyvalerate) (PHBV). We evaluated the impact of food simulants and temperatures on LAE (R) release, diffusion, and partition coefficients. Mathematical modeling was used to elucidate LAE (R) release kinetics, offering understanding of the release behaviour in food matrices. Results highlighted that temperature notably affected LAE (R) release into simulant A (10% EtOH) unlike the release into simulant D1 (50% EtOH). Although the release was faster in the less polar simulant, a greater partition coefficient demonstrated greater LAE (R) retention within the polymer matrix at equilibrium. Weibull models ensured robust fits, suggesting their usefulness for future studies on LAE (R) release kinetic. Finally, the active films were validated in food, showing significant reduction in microbial counts. These findings contribute to the design of effective antimicrobial food packaging and the selection of suitable food applications
Study of the release kinetics of Ethyl Lauroyl Arginate from poly(3-hydroxybutyrate-co-3-hydroxyvalerate) active films
No full textSHELF-LIFE INTERNATIONAL MEETING (SLIM 2006) / ITALIAN JOURNAL OF FOOD SCIENCE
No full textIntroduction to SLIM2006 Volume of Proceeding
Improvement of CO2 retention of PET bottles for carbonated soft drinks
No full textOne of the major aims pursued by the carbonated soft drinks industry is to extend the shelf-life of PET-packaged products, in order to guarantee the consumers with the original characteristics and quality. Most of the responsibility in the shelf-life extension of such products has to be attributed to the bottle material performances, such as the barrier properties to gases with special regards for the ability to maintain the internal CO2 through the shelf-life. Tests on carbonated soft drinks bottles are performed at every change (design, volume, etc.) of the package, in order to verify the performances of the new bottle with special regards for the CO2 retention properties.
The research aims at the evaluation of new bottles addressed to the packaging of a sugar free and a caffeine free carbonated soft drink (Coca-Cola Light e Coca-Cola Caffeine Free), recently launched on the Italian market. The start of commercialisation for these new products is the result of a project named "Silver and Gold", which takes the name from the new colours of the new bottles. Such bottles are produced using the same PET resin as the standard ones, with the only exception of master batch dyes used in the test materials. The CO2 retention performances of Silver and Gold bottles were investigated in comparison with the standard bottle used as a control. Results showed that CO2 retention was improved in the Silver and Gold bottles, which retained averagely 88% of the initial CO2 level after 14 weeks of storage, approximately 10% more than the standard bottles
La distribuzione degli amminoacidi liberi quale criterio per accertare l’origine geografica delle arance bionde e pigmentate
No full textIl presente lavoro si prefigge l’obiettivo di individuare dei marker in grado di distinguere l’origine geografica delle arance siciliane e calabresi, che insieme costituiscono oltre il 90% dell’intera produzione italiana. La distribuzione degli acidi idrossicinnamici nei succhi si è rivelata efficace per discriminare l’origine geografica delle varietà a polpa rossa, ma è inidonea per discriminare quelle a polpa bionda. Quale criterio diagnostico è stata analizzata e discussa la distribuzione degli amminoacidi liberi nei succhi. Pertanto, nel corso dell’annata arancicola 2007-2008, sono stati prelevati presso diverse aziende agrumicole siciliane e calabresi 70 differenti campioni di arance di varietà bionde e pigmentate. Sono stati determinati 19 amminoacidi con la metodologia
HPLC con rivelatore a fluorescenza, previa derivatizzazione. Gli amminoacidi sono stati quantificati mediante calibrazione esterna ed espressi in mmol/L, e i dati sperimentali sono stati elaborati con trattamenti statistici descrittivi e multivariati. Il contenuto di arginina nei succhi può essere considerato un marker di varietà e di origine geografica, ma anche altri amminoacidi (acido aspartico, asparagina, serina, glicina e prolina) contribuiscono a discriminare nettamente le varietà bionde siciliane da quelle calabresi
The challenges of food preservation materials and technologies for a more sustainable world
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