Food Packaging Materials: Current Protocols (Methods and Protocols in Food Science)

✍ Scribed by Caio Otoni (editor)

• Publisher: Humana
• Year: 2024
• Tongue: English
• Leaves: 380
• Category: Library

✦ Synopsis

This volume details methods for reproducible procedures for food packaging. Chapters are divided into three parts covering chemicals and apparatuses, recommended procedures, reproducibility, and remarks and tips to troubleshoot pitfalls. Written in the format of the Methods and Protocols in Food Science series, chapters list necessary materials and methods for readily reproducible protocols.

Authoritative and cutting-edge, Food Packaging Materials aims to be a comprehensive, high-quality manual for researchers in both academia and industry.

✦ Table of Contents

Preface to the Series
Preface
Contents
Contributors
Part I: Environmental and Toxicological Aspects of Food Packaging Materials
Chapter 1: Biodegradability of Biodegradable Plastics in Compost, Marine, and Anaerobic Environments Assessed by Automated Res...
1 Introduction
1.1 Background
1.2 Biobased and Biodegradable Definitions
1.3 Biodegradation Mechanism for Biodegradable and Compostable Plastics
1.4 Biodegradation Certification
1.5 Biodegradation Standards
2 Materials
2.1 Biodegradation in a Composting Environment
2.2 Biodegradation in a Marine Environment
2.3 Biodegradation in Anaerobic Digestion or Active Landfill
3 Methods
3.1 ASTM D6400-04. Standard Specification for Compostable Plastics
3.1.1 Summary
3.1.2 Procedure
3.2 ASTM D5338-11. Standard Test Method for Determining Aerobic Biodegradation of Plastic Materials Under Controlled Compostin...
3.2.1 Summary
3.2.2 Procedure
3.3 ASTM D-7081-05. Nonfloating Biodegradable Plastic in the Marine Environment
3.3.1 Summary
3.3.2 Procedure
3.4 ASTM D6691-09. Standard Test Method for Determining Aerobic Biodegradation of Plastic Materials in the Marine Environment ...
3.4.1 Summary
3.4.2 Procedure
3.5 ASTM D5511-02. Standard Test Method for Determining Anaerobic Biodegradation of Plastic Materials Under High-Solids Anaero...
3.5.1 Summary
3.5.2 Procedure
3.6 Active Landfill (ASTM D5511-02)
3.7 Analysis of Respirometry Results: Carbon Content and Mineralization Kinetics
4 Notes
References
Chapter 2: Biodegradability of Polymers by Relatively Low-Cost and Readily Available Nonautomated Respirometry
1 Introduction
2 Materials
2.1 System for the Development of Biodegradation in Large Volumes
2.2 System for the Assessment of Biodegradation in Small Volumes
2.3 Biodegradation Test Chamber
2.4 Apparatus for Analysis of the Sample and Culture Medium
2.5 Culture Medium
2.6 Positive Reference Polymer
2.7 Negative Reference Polymer
2.8 Test Polymer
2.9 Materials for Determining the Residual Moisture Content and the Field Capacity
2.10 Materials for Biodegradation Monitoring (Titrimetry)
2.11 Reagents for Biodegradation Testing and Monitoring
3 Methods
3.1 System for the Assessment of Biodegradation in Large Volumes
3.2 System for the Assessment of Biodegradation in Small Volumes
3.3 Culture Medium
3.3.1 Soil
3.3.2 Compost
3.4 Test Specimen
3.5 Biodegradation Procedure
3.5.1 Number of Systems per Sample
3.5.2 Amount of Culture Medium
3.5.3 Carbon/Nitrogen Ratio of the Culture Medium
3.5.4 Adjusting Moisture Content of the Culture Medium
3.5.5 Recording the Mass of Each Biodegradation System
3.5.6 Incubation
3.5.7 Selection of the Test Temperature
3.5.8 Closing of the Systems and Initiating Biodegradation
3.5.9 CO2 Analysis
3.6 Calculations
3.7 Interpretation of the Results
3.8 Report
3.8.1 Soil
3.8.2 Compost
4 Final Considerations
References
Chapter 3: Detection and Identification of Microplastics in Food and the Environment
1 Introduction
2 Materials
3 Methods
3.1 Microplastic Background Contamination
3.2 Sampling
3.2.1 Food Matrices
3.2.2 Environmental Matrices
3.3 Sample Preparation
3.3.1 Digestion
3.3.2 Density Separation
3.4 Characterization
3.4.1 Objective: Sorting of Suspected Microplastics or Morphological/Origin Characterization
3.4.2 Objective: Polymer Identification
4 Notes
References
Chapter 4: Identification of Intentionally and Non-intentionally Added Substances in Recycled Plastic Packaging Materials
1 Introduction
1.1 Difficulties of NIAS and IAS Determination
2 Methods
2.1 Determination of IAS and NIAS
2.2 Direct Analysis of Polymer Surface
2.3 Migration Assays
2.4 Analysis of Volatile Compounds
2.5 Analysis of Non-volatile Compounds
3 Risk Assessment
4 Final Considerations
References
Chapter 5: Poly- and Perfluorinated Alkyl Substances in Food Packaging Materials
1 Introduction
2 Methods
2.1 Background
2.2 Selection and Implementation
3 Combustion Ion Chromatography (CIC)
3.1 Materials
3.2 Setup
3.3 Procedure
4 Alternatives to PFAS
4.1 External Sizing Agents (Laminated Films, Coatings)
4.2 Internal Sizing Agents
5 Conclusions
References
Chapter 6: Migration of Building Blocks, Additives, and Contaminants from Food Packaging Materials
1 Introduction
2 Methods to Study the Migration of Contaminants from FCMs and Associated Analytical Techniques
2.1 Migration of Contaminants, Building Blocks, and Additives
2.2 Migration of Nanoparticles
3 Notes
References
Chapter 7: In Vitro Cytotoxicity Testing of Food Packaging
1 Introduction
2 Materials
2.1 General Equipment
2.2 Chemicals
2.3 Assay Kits
2.3.1 MTT Assay
2.3.2 XTT Assay
2.3.3 MTS Assay
2.3.4 WST-1 Assay
3 Methods
3.1 Extraction
3.2 Preparing the Working Solution of Commercial Kits of Tetrazolium Salt Colorimetric Assays (See Notes 4 and 5)
3.3 Cytotoxicity Assay
3.4 Cell Viability Calculation
4 Notes
References
Chapter 8: In Vitro Genotoxicity/Mutagenicity Testing of Food Packaging
1 Introduction
2 Materials
2.1 Salmonella/Microsome assay (Salmonella Test; Ames Test)
2.2 Micronucleus Test
3 Methods
3.1 Salmonella/Microsome Assay (Salmonella Test; Ames Test)
3.2 Micronucleus Test
4 Notes
References
Part II: Microstructural and Barrier Features of Food Packaging Materials
Chapter 9: Microstructural and Defect Analysis of Food Packaging Materials Through X-Ray Microtomography
1 Introduction
2 Materials
3 Methods
4 Conclusion
5 Notes
References
Chapter 10: Mapping the Distribution of Additives Within Polymer Films Through Near-Infrared Spectroscopy and Hyperspectral Im...
1 Introduction
2 Materials
2.1 Film Components
2.2 Instrumentation
2.3 Software
3 Methods
3.1 Film Production
3.2 Image Acquisition
3.3 Data Pretreatment
3.4 Image Treatment
3.4.1 Partial Least Squares (PLS)
3.4.2 Multivariate Curve Resolution with Alternating Least Squares (MCR-ALS)
3.4.3 Distribution Maps and Homogeneity Analysis
4 Notes
References
Chapter 11: Water Vapor Permeability of Hydrophilic Films
1 Introduction
1.1 Water Vapor Permeability Formula
1.2 Partial Water Vapor Pressure Formula
2 Materials
3 Methods
4 Notes
References
Chapter 12: Permeation of Oxygen and Carbon Dioxide Through Food Packaging Materials
1 Introduction
2 Materials
3 Methods
3.1 Calibration of the Permeation Cell
3.2 O2 or CO2 Permeability of the Film
3.3 Conditioning of Hydrophilic Films at Constant Relative Humidity
3.4 Standard Methods for Oxygen and Carbon Dioxide Permeation
4 Notes
References
Chapter 13: Microbial Permeation Through Food Packaging Materials
1 Introduction
2 Materials
2.1 Experimental Devices and Sample Preparation (See Note 1)
2.2 Result Evaluation
3 Methods
4 Notes
References
Part III: Nontraditional Roles Played by Food Packaging Materials
Chapter 14: Do Not ``Pack and Pray´´: Use Predictive Models to Assess the Microbial Safety and Shelf-Life of Modified Atmosphe...
1 Introduction
2 Methods
2.1 Data Generation to Evaluate Microbial Growth Kinetics in MAP Foods
2.2 Model Selection and Fitting
2.3 Model Validation
3 Application of Predictive Models to Evaluate the Shelf-Life of Foods Using the Software Micro Hibro
3.1 Case Study
3.2 Model Selection and Implementation
3.3 Conditions for Model Predictions
3.4 Results of Simulations Using Predictive Models
4 Notes
5 Conclusions
References
Chapter 15: Antifungal Activity of Edible Films and Coatings for Packaging of Fresh Horticultural Produce
1 Introduction
2 Materials
2.1 Preparation of Fungal Inoculum
2.2 In Vitro Antifungal Activity
2.3 In Vivo Assessment of Disease Control
3 Methods
3.1 Preparation of Fungal Inoculum
3.1.1 Preparation of PDA Petri Dishes
3.1.2 Culture of Fungal Strains
3.1.3 Obtaining Spore Suspensions
3.2 In Vitro Antifungal Activity
3.2.1 Film Casting
3.2.2 Agar Diffusion or Film Disk Diameter Tests
3.2.3 Film Surface Inoculation Tests
3.2.4 Plate Counting Germination Test
3.3 In Vivo Assessment of Disease Control
3.3.1 Fresh Produce Sample Preparation
3.3.2 Experimental Design, Fungal Inoculation, and Coating Application
3.3.3 Storage Conditions and Assessment of Disease Control
4 Notes
References
Chapter 16: Antibacterial Activity of Active Food Packaging Materials
1 Introduction
1.1 Brief History of the Method
2 Materials
3 Methods
3.1 Preparation of the Mueller-Hinton Agar Plates
3.2 McFarland Standard
3.3 Streaking Technique
3.3.1 Incubation
3.3.2 Interpretation of the Isolation Results from the Exhaustion Methods
3.4 Inoculum Elaboration
3.5 Inoculation of the Petri Dishes Containing Mueller-Hinton Agar
3.6 Placement of Antimicrobial Packaging Disks in the Inoculated Petri Dishes
3.7 Measurement of the Inhibition Zone
3.8 Results Report and Presentation
4 Notes
4.1 Preparation of the Mueller-Hinton Agar Plates
4.2 McFarland Standard
4.3 Inoculum Elaboration
4.4 Placement of Antimicrobial Packaging Disks in the Inoculated Petri Dishes
4.5 Measurement of the Inhibition Zone
References
Chapter 17: Antioxidant Activity Assays for Food Packaging Materials
1 Introduction
2 Materials
2.1 DPPH Assay
2.2 ABTS Assay
2.3 FRAP Assay
2.4 ORAC Assay
3 Methods
3.1 DPPH Assay
3.1.1 Packaging Sample Extracts (See Note 2)
3.1.2 0.06 mmol L-1 DPPH Solution (See Note 3)
3.1.3 Performing the DPPH Assay (Fig. 1) (See Note 6)
3.2 ABTS Assay
3.2.1 Packaging Sample Extracts
3.2.2 7 mmol L-1 ABTS Stock Solution
3.2.3 140 mmol L-1 Potassium Persulfate Solution
3.2.4 1 mmol L-1 Trolox Standard Solution
3.2.5 Performing the ABTS Assay
3.3 FRAP Assay
3.3.1 Packaging Sample Extracts
3.3.2 40 mmol L-1 HCl Solution
3.3.3 10 mmol L-1 TPTZ Solution
3.3.4 20 mmol L-1 Ferric Chloride Solution (FeCl36H2O)
3.3.5 30 mmol L-1 Acetate Buffer Solution (pH 3.6)
3.3.6 1 mmol L-1 Trolox Standard Solution
3.3.7 Performing the FRAP Assay
3.4 ORAC Assay (See Note 28)
3.4.1 Phosphate Buffer (pH 7.0)
3.4.2 Final Reaction Mixture Based on the 2 mL Volume (See Notes 29 and 30)
3.4.3 Performing the ORAC Assay
4 Notes
4.1 DPPH Assay
4.2 ABTS Assay
4.3 FRAP Assay
4.4 ORAC Assay
References
Chapter 18: Release of Active Agents from Food Packaging Materials
1 Introduction
1.1 Methods to Evaluate the Release of Active Agents from Polymeric Films
2 Materials
2.1 Reagents and Film Sample
2.2 Equipment
3 Methods
3.1 Food Simulant
3.2 Sample Preparation
3.3 Equipment Setup
3.4 Quantification Method
3.5 Release Test
3.6 Quantification
3.7 Mathematical Modeling
4 Notes
References
Chapter 19: Bioactive Properties of Probiotic and Prebiotic Edible Films
1 Introduction
2 Materials
2.1 Film Preparation
2.2 Estimating Probiotic Viability on Film-Forming Dispersions and Films
2.3 Evaluating the Prebiotic Activity of Films
2.4 In Vitro Digestion Method
3 Methods
3.1 Film Preparation
3.2 Estimating the Viability Loss of the Probiotics on Film Drying
3.2.1 Total Solid Contents
3.2.2 Viable Cell Count on the Film-Forming Dispersion
3.2.3 Viable Cell Count on the Dried Film
3.3 Estimating the Viability Loss of the Probiotics on Films During Storage
3.4 Assessing the Antimicrobial Capacity of Probiotic Films
3.5 Evaluating the Prebiotic Activity of Films
3.6 Evaluating the Prebiotic Effect on Probiotic Viability on Film Processing and Storage
3.7 In Vitro Digestion Method
3.7.1 Preparation of Solutions for In Vitro Digestion Protocol
3.7.2 In Vitro Digestion Process
4 Notes
References
Chapter 20: Sensory Acceptance Test of Edible Packaging Using Hedonic Scale
1 Introduction
2 Materials
3 Methods
3.1 Defining the Sensory Attributes to be Evaluated
3.2 Defining the Scale
3.3 Presentation of Edible Packaging
3.4 Defining the Number of Evaluators
3.5 Procedure for Analyzing Packaging Samples
3.6 Data Analysis
3.7 Presentation and Interpretation of the Results
3.7.1 Frequency Distribution
3.7.2 ANOVA
3.7.3 Internal Preference Mapping
4 Final Considerations
5 Notes
References
Chapter 21: Consumer Choice Probabilities for Food Packaging
1 Introduction
2 Materials
3 Methods
3.1 Factors Related to Packaging and Their Respective Levels
3.1.1 Case Study
3.2 Data Collection
3.3 Determining the Packaging Samples to Be Analyzed
3.3.1 Case Study
3.4 Preparing Packaging Samples
3.4.1 Case Study
3.5 Defining the Order of Presentation of the Packaging Samples
3.5.1 Case Study
3.6 Defining the Number of Evaluators
3.6.1 Case Study
3.7 Procedure for Analyzing the Packaging Samples
3.8 Tabulation of Data
3.8.1 Case Study
3.9 Data Analysis
3.10 Presentation and Interpretation of Results (Case Study)
4 Notes
Annex 1 - Presentation Design for 8 Treatments
References
Chapter 22: Thermal Performance of Food Packaging Containing Phase Change Materials
1 Introduction
2 Materials
2.1 Packaging Functionalization
2.2 Thermal Stability of the PCM Particles
2.3 Thermal Conductivity of the Packaging Material (Heat-Flow-Meter Method)
2.4 Thermal Performance of the Packaging Material
3 Methods
3.1 Packaging Functionalization
3.2 Thermal Stability of the PCM Particles
3.3 Thermal Conductivity of the Packaging Material (Heat-Flow-Meter Method)
3.4 Thermal Performance
3.4.1 Experimental Setup
3.4.2 Activation of PCM in Empty Cups
3.4.3 Activation of PCM in Filled Cups
4 Results
5 Notes
References
Index