2nd International Conference on Food and Beverage Packaging June 13-14, 2016 Rome, Italy

Biography:

Abstract:

Biography:

Marit Kvalvåg Pettersen completed her PhD in 2004 at the University of Life Sciences. She is a senior reserach scientist at the Nofima Food Research Institute and holds a position as Associated Adjunct Professor at the University of Life Science. She is the manager of the Strategic Research Program within food packaging at Nofima, and project manager of several research projects (national and European). She has published 20 papers in reputed journals and more than 20 papers/proceedings and scientific presentation at international conferences. She is a member of ETP “Food for Life” Scientific Working Group for Food packaging.

Abstract:

Most of the food produced in and imported to Norway is packaged. The package protects the food against contamination from the environment, prevents desiccation and maintains the quality over a longer period of time. The sustainability of the packaging material itself has been an important issue. Sustainable packaging systems are based on a holistic way of thinking including both the materials and the product quality. However, the greatest environmental impact of food packaging is by reducing food waste. There is an increasing focus globally on prevention of food waste. The major part of the food waste is at the consumers (in Norway approximately 64%). Studies has revealed improvement potential for reducing food waste and identified reasons why food discarded by consumers. Of the 8 main reasons given by the consumers for wasting food, 4 could directly be related to the packaging. Shelf life and quality preservation is important for the food industry and in the food distribution chain in order to ensure turnover and reduce food waste. Thus, techniques to prolong the shelf life are important issues. Different food products have very different requirements to the packaging. Different aspects and examples of adequate packaging materials, packaging methods and atmospheres in addition to effect of external parameters in the distribution chain in relation to food waste will be given.

Biography:

Abstract:

Biography:

Abstract:

Biography:

Siripong Malasri, PhD from Texas A&M University, is a registered professional Engineer in Tennessee. He is an ISTA certified packaging lab professional (Professional Level). He is also Editor-in-Chief for the International Journal of Advanced Packaging Technology and Chair of PACKCON Online Packaging Conference. Currently, he serves as Dean of Engineering and Director of Healthcare Packaging Consortium at Christian Brothers University. His research interests include distribution packaging, pre-shipment testing, sustainability, materials, cold chain packaging, and artificial intelligence.

Abstract:

The International Safe Transit Association (www.ista.org) is a non-profit professional organization that sets standards for pre-shipment test of packaged products. It has three types of certification: lab, people, and packaged product. In this presentation, the presenter will share his experience operating an ISTA certified packaging lab and preparing students to become an ISTA certified packaging lab technician. The following topics will be presented:

• Christian Brothers University & its packaging operation: ISTA certified packaging lab, healthcare packaging consortium, and packaging education program.
• Reasons for pre-shipment test.
• Pre-shipment package test equipment: shock, vibration, compression, environmental conditioning.
• Overview of ISTA and its test protocols.
• Lab certification requirements: package test lab & thermal lab.
• Packaged-product certification mark.
• Certified packaging lab professional (CPLP) program: technician, technologist, professional, and thermal lab technician levels I & II.
• Topics covered in certified technician and certified technologist exams.

Biography:

Jaejoon Han has obtained his BSc from Department of Food Science and Technology, Korea University, Seoul, Korea. He received his MSc and PhD from the Texas A&M University, USA. He was a Research Associate at the INRS-Institut Armand-Frappier, Québec, Canada. He joined the Sungkyunkwan University, Korea as an Assistant Professor in 2009. Currently, he is an Associate Professor in Dept. of Food Bioscience and Technology at Korea University since 2013. His present research interests include the active/intelligent packaging films, nano- and microencapsulation technology for functional ingredients, controlled release mechanisms, and biopolymeric plastics. He has published more than 40 papers in reputed journals

Abstract:

Plodia interpunctella (Hübner) is a major storage pest that penetrates into food packaging and causes serious economic losses, as well as posing health risks. The goal of this study was to develop effective anti-insect packaging materials against P. interpunctella by using plant essential oils (EOs). Several EOs were used as insect repellents, and fumigant mortality and the repellent activity of EOs were measured to evaluate subsistent anti-insect properties. Anti-insect packaging films containing EOs encapsulated by polyvinyl alcohol (PVA) for repelling P. interpunctella larvae were manufactured using pilot plant-scale instruments. The microcapsule emulsion of EO and PVA was printed onto polypropylene (PP) film as an ink mixture using the gravure printing method. The printed PP film was then laminated with a low-density polyethylene (LDPE) film to protect the printed side. Different types of multilayer films were produced based on EO concentration. Repellent activity of the developed films was also examined with several foods to simulate the storage environment, and EO films repelled P. interpunctella larvae effectively. In a release test using a gas chromatography, the anti-insect packaging materials showed remarkable controlled release of EOs. For sensory evaluation, which was performed using milk chocolate, caramel soft candy, and cookies packaged with the produced films, the films did not affect the sensory characteristics. Therefore, the films printed with emulsions of EO and PVA could be applied in the food industry to help protect foods from infestation by P. interpunctella.

Biography:

Osvaldo Bosetti has completed his graduation in Chemistry at the University in Milan in 1989. He started working with Goglio SpA, a leader in flexible packaging, in 1991, and is now in charge of the R&D Direction, both for the Packaging and Plastics Division. With over 20 years of extensive experience in the development and coordination of innovative projects as R&D Director, four years ago he was also appointed as Plant Director thus enriching his expertise in problem solving for packaging. He is the holder of several patents, the results of his skills and competence. He took part in the SAFEMECH project, sponsored by the European Community, publishing several articles about NIAS and Active Packaging.

Abstract:

Goglio Group offers a complete packaging solution combining flexible laminates, packaging equipment, plastic accessories and service for top product preservation and unmistakable, eye catching image on shelves. Packaging plays a fundamental role in daily life but it represents the majority of urban waste and, during the last years, this aspect has caused concern about the environmental impact, leading to new regulations. Goglio S.p.A., as converting industry, is keen on this aspect and offers different solutions to a more and more demanding market: recyclable, biodegradable and compostable. The current challenge is to make a fully compostable material with ever better mechanical and preserving features (product shelf-life ) equalling the traditional and conventional materials. Goglio proposal: An innovative wholly compostable material, EN13432 Vincote certificated with: Higher barrier properties if compared to the most common compostable materials on the market; easy conversion on high speed Vertical Form & Fill Seal machines; high anti-oxidant, anti-radical power thanks to natural poliphenols radical scavenger addition; high availability and low cost and; natural product (no health and environmental problems). The new proposal is Green System & Green Tea. The anti-oxidant and anti-radical properties have been verified with static and dynamic instrumental tests and through shelf life studies in comparison to conventional standard materials. The innovative proposal is patented. New in-depth optimization and development of this packaging proposal is going on to further extend its barrier properties to guarantee a longer shelf life matching the level of non compostable conventional materials.

Biography:

Tanweer Alam, Joint Director, Indian Institute of Packaging has completed his PhD on MAP of Mozzarella Cheese from NDRI, Karnal India. His area of research is on novel food packaging technology. He visited University of Copenhagen, Denmark under faculty exchange programme funded by EU under East West Food Project. He organized several conferences/workshops of national/international stature in different capacities. He has published more than 100 research and technical papers in high impact referred journals, apart from delivering several invited lectures both in India and abroad and also contributed more than 15 book chapters. He is a life member of different scientific & academic journals. He also edited dozens of proceedings and technical souvenir. He is serving as an Associate Editor of Asian J of Dairy Science and Journal of Packaging Technology and Research published by Springer. He is also the Editorial Board Member of Processed Food Industry.

Abstract:

India is the world’s largest milk producing country. In India, milk is an important food and produced 140 million tonnes in 2014, increased by around 4% over the previous year which comprised about 17% of global production. It is expected to increase 240 million tonnes of milk by 2020. The 80% of milk produced in the country is handled by unorganized sector and remaining 20% from cooperative and private dairies. India has the unique tradition of producing a variety of indigenous products. The market worth for Indian milk products is valued around $11bn. Indigenous dairy products being a perishable commodity is highly susceptible to physicochemical and microbiological changes. Packaging is necessary in order to protect the product from moisture and microorganisms. Apart from enhancing the shelf life, packaging also improves the marketing ability of a product. The packaging aspects of traditional dairy products are still at a stage of infancy. The packaging materials used for these products are various leaves, polyethylene pouches, paperboard cartons to tin/aluminium cans. Moreover, use of cans is expensive in India. Thus, efforts should be made to study the utility of various types of flexible and some rigid packaging films like polyethylene, polyvinyl chloride, polypropylene and various laminar sheets for milk and milk products. Active, antimicrobial, MA packaging, eco-friendly and cost effective are potential factors for packaging of indigenous dairy product. Indigenous dairy products packaged in high barrier film (EVA/EVA/PVDC/EVA) under MAP integrated with active packaging may have shelf life of up to 90 days under refrigeration storage.

Biography:

Sakirdeen Abidemi Ajani holds a PhD in Applied and Environmental Microbiology from the University of Lagos, Nigeria and University of KwaZulu-Natal, Pietermaritzburg, South Africa. He equally holds a Certificate in Packaging from the Prestigious Indian Institute of Packaging, Mumbai, India. He is currently the Head of Packaging Technology Division of the Federal Institute of Industrial Research Oshodi. He has published over 15 papers in reputable journals and has made several international oral presentations in various academic fora.

Abstract:

Packaging is the answer to the world hunger. More packaging and the right sort of packaging can help to curb world hunger. The main objective of this work is to develop flexible packaging, paper and other natural means that will adequately address the urgent packaging needs of the Micro, Small and Medium Scale Enterprises (MSMEs) in Nigeria. Investigations were conducted into methods of developing packaging film like hot-melt technology from intermediate thermoplastic materials. The results obtained from the characterization of the properties of the packaging films [polyethylene, bi-axially oriented polypropylene (gloss and non-gloss)] showed that the mean values for the properties of the packaging materials used for this study are, thickness 0.08-1.43 mm, stress at break (8.16-56.38 N/mm2) elongation at break (9.22-18.44 mm), force at break (1.00-101.60 N), stress at peak 0.29-51.31 N/mm2, elongation at peak (9.18-9.52 mm) and force at peak (29.18-111.36 N). Moisture content of the food samples in the different packaging materials gave a value between the ranges of 12.6-16.9%. The microbial load also gave a value between 0.2 x 103 and 3.3 x 103 cfu/g and absence of Salmonella shigella is an indication of absence of organisms of faecal origin in the samples. The results obtained indicate that biaxial-oriented polypropylene (gloss) is the best of the three materials studied for the packaging of food products used for this work.

Biography:

Igbabul Bibiana, an Associate Professor of Food Processing Technology is a PhD holder in Food Science and Technology from the University of Agriculture Makurdi, Nigeria. She is the Deputy Director of Research and Development of the University. She is a member of the Editorial Board of Current Research in Nutrition and Food Science. She has published over 30 articles in peer reviewed journals. She is a member of Institute of Food Technology (IFT) USA, Nigeria Institute of Food Science and Technology and Nutrition Society of Nigeria. She is the co-author of a book in Food Science and Technology.

Abstract:

The catfish (Heterobranchus bidorsalis) is among the most commercially important freshwater fish species in Nigeria. It is preferred due to low price, its fleshiness, taste and ease of processing. The fish is however highly perishable under tropical ambient conditions. Salting and drying which are widely used processing and preservation methods in Nigeria are used in this study. The effect of salting (0, 5 and 10%) and temperatures (25, 30, 40 and 50oC) on sorption isotherms of catfish were investigated using gravimetric methods. The equilibrium moisture content data were used in the analysis of sorption, applying Clausius-Clapeyron and the Guggenheim-Anderson-de Boer (GAB) equations. The sorption data was applied to 2 packaging materials stored at relative humidity of 80 and 85% and temperatures of 30oC and 40oC. The monolayer moisture contents (2.830-4.958 g H2O/100 g solid) and surface areas of sorption (99.43–172.72 g H2O/100 g solid) decreased with increase in temperature and salt content and were higher for desorption than adsorption mode. The net isosteric heats of sorption (22.5–3.9 KJ/mol within 1.0–12.0 g H2O/100 g solid) also decreased with increase in salt content in adsorption mode but increased in desorption mode. The net entropy of sorption (-45.2 to–8.0J/mol within 1.0 to 12.0 g H2O/100 g solid) increased with salt content in adsorption and was higher than desorption. The storage life of the fish was significantly P<0.05 influenced by relative humidity (RH), water vapor permeability (B) of the packaging films and salting.

Biography:

Ahmed Adel Mohamed Zaki is working as an Assistant Lecturer at Printing and Packaging Department, Faculty of Applied Arts Helwan University, Egypt. In December 2012, he obtained his Master's degree, titled "Study the effect of many variables when printing on Poly-propylene by Rotogravure". In 2014, he has registered his PhD degree at Packaging Rotogravure titled "Enhancing gravure plate characteristics by developing alternative materials ". He is the author of a book under the title of "Gravure Techniques and Innovations".

Abstract:

Every year around the globe 1.3 billion tonnes of food is lost or wasted, that is 1/3rd of all food produced for human consumption. It is now one of the points of interest in the whole world because it leads to environmental problems, famine and starvation. In fact there are many reasons of wastes one of them is printing problems, because a defectively printed package make the consumer avoid it and that lead to the end of the shelf life of products before consumption. Rotogravure printing is one of the best printing methods to print a high quality flexible packages and its benefit of mass production as well, but the question is how to produce a high quality printed flexible package. So, the aim of this research is to approach excellent machine parameters to produce a perfect flexible package. Six experiments on 6 different products of packed food snacks printed on Polypropylene 20 micron for each one of them with one parameter changed while all other machine parameters have been fixed and the parameters was machine speed, low depth of cell engraving, a switched off ESA (Electro Static Assist), low impress of impression cylinder, low impression of doctor-blade and finally the effect of low and high ink viscosity. Each changed parameter had a negative impact on printing quality but there is an exact number of each one of them which gives us an excellent quality with no printing defects nor colour shift and the printed sample as the same as the client approval sample.

Biography:

Ahmed Babader completed his PhD from Liverpool John Moores University in the UK. His area of research is resuable packaging, waste packaging and waste management systems. He is the Director of services and environmental standards, Saudia Arabian Standards Organization. To date, he has had one paper published in a reputable journal and presented more than 10 papers at conferences around the world.

Abstract:

The environmental impact of waste packaging has become an issue in many countries. Some companies have attempted to design reusable packaging as a possible solution to reduce one-way packaging; however, there is less intention amongst manufacturers to design reusable packaging. In addition, few international and national standards concentrate on reuse of packaging. Therefore, this study aims to promote reusable packaging amongst industries. The main objectives of this paper are: to identify packaging attributes that could be related to reusable packaging by extant research and to study the relationship between packaging attributes and reusable packaging through experts’ opinions and consumers’ perspectives. Quantitative and qualitative research was conducted using interviews and a questionnaire. The main contribution in this paper is to propose a checklist that consists of a list of reusable packaging attributes. Reusable packaging attributes are the functional characteristics that are concerned with the ability of packaging to be reused. The checklist interprets the international and national standards and thus can help designers/manufacturers in the early phases of packaging design to understand the reuse of packaging requirements and procedures.

Biography:

Ana Carolina Ritter has completed his PhD at the age of 30 years from Universidade Federal do Rio Grande do Sul (UFRGS) and postdoctoral studies from Università di Bologna (UNIBO) . Current, develops researchs in food science and technology.

Abstract:

The application of nanotechnology provides numerous advantages related to food safety and quality. Some nanostructures, such as eletrospun nanofibers, are versatile vehicles to deliver antimicrobials, reducing the drug amount and promoting a more effective action. The aim of this study was to characterize poly--caprolactone (PLC) nanofibers functionalized with natamycin produced by electrospinning. The surface morphology of nanofibers was observed by scanning electron microscopy (SEM) and the thermal properties were analyzed by thermogravimetric analysis (TGA) and differential scanning calorimetry (DSC), using a TGA discovery and a DSC Q2000 apparatus, respectively. Fourier transform infrared (FTIR) and near infrared (NIR) spectra were also measured. Four different formulations of nanofiber were tested: PLC dissolved in tetrahydrofuran (THF)/dimethylformamide (DMF) + 0.1% natamycin, PLC dissolved in acetone + 0.1% natamycin, PLC dissolved in dichloromethane/DMF + 0.1% natamycin and PLC with 40 wt% polyethylene glycol and medium-chain triglycerides dissolved in THF/chloroform + 0.1% natamycin. The controls have been developed without natamycin. Preliminary results show that nanofibers present a typical string-like morphology and mean diameter was 221 nm. When natamycin was included in the formulations, an increase in the fiber diameter was observed (292 nm). Infrared spectroscopy studies displayed characteristic peaks for each formulation and similar when compared between control and functionalized nanofibers. The thermogram of PCL nanofibers showed endothermic melting peak at 57oC. Other thermal parameters determined from DSC and TGA thermograms were specific for the 4 formulations and their respective control. Electrospun nanofibers incorporating natamycin are interesting platforms to deliver antifungal substances in food packaging.

Biography:

Daeun Lee is working as a Research Assistant of KIST Europe in Environmental Safety Group. In this position, she monitors, analyzes and coordinates the response to Chemical Regulation and Legislation issues such as REACH, FCM and K-REACH.

Abstract:

A mathematical model based on Fick’s second law was derived in order to describe the migration behaviour under changing pH of foodstuff. For example, it is known that in lactic acid fermentation the production of acid results in a lower pH and an increase in sourness. However, the migration model does not describe reasonable for a change in pH as well as other physical properties in the food system. The major object of this study was to determine whether the fermented food influences the migration kinetics of selected migrants from polyamide using mathematical model. The migration of the different components, acetonitrile and methyl ethyl ketone, from polyamide, into the two different food simulants, 3% acetic acid and 10% ethanol, were reviewed under the condition of 20°C for 10days. The result was that the migration of acetonitrile into the food simulant 10% ethanol were 1.59 times overestimated than a concept of fermented food system. On the contrary, the migration of methyl ethyl ketone in the food simulant 10% ethanol was 0.84 times underestimated. These results might be influenced by each chemical interaction and solubility between migrant, polymer and simulant. Since the worst case migration of the current model recommended by FCM guidance (Simoneau C. (2010) Applicability of generally recognised diffusion models for the estimation of specific migration in support of EU Directive 2002/72/EC. European Commission Joint Research Centre) has limited to cover the migration under different food conditions, the food simulants and their interactions should be the target of further studies on conservative migration modelling.

Biography:

Yahya Ibrahim is working as an Assistant Lecturer at Printing and Packaging Department, Faculty of Applied Arts Helwan University, Egypt. In June 2013, he obtained his Master's degree, with thesis titled "Analytical study of the printing remedies in case of plastic barrier materials used for packaging the Egyptian food products". In 2015, he registered his PhD degree at Food Packaging Materials with thesis titled "Using nanotechnology to enhance the barrier properties of plastic films for packaged Egyptian food products". In November 2012, he contributed to the 5th International Symposium On Food Packaging: Scientific Developments supporting Safety and Innovation which held in Germany.

Abstract:

Background & Aim: A biaxially oriented polypropylene film (BOPP) is recognized as an appropriate barrier ‎film for most dry foods after lamination with metalized film whether OPP or PET, ‎moreover that film is considered as excellent for moisture and moderate for oxygen ‎permeability. But the question is, will the number still remain the same or change up or down after printing and lamination process. So, the aim of this ‎research is to evaluate the main factors especially like printing remedies “coating and ‎lamination” which affect the strength of barrier properties of the plastic film against ‎gasses and water vapor. Materials & Methods: Six packaged samples were printed with ‎transparent polypropylene films 20 microns with metalized polypropylene for one kind of ‎Egyptian snacks food product before packing. And 3 samples with the same product, ‎but after packing process with different concentration of oxygen. Regarding the gas and ‎moisture permeability tests, all samples were analyzed by OTR permeation analyzer ‎‎(Oxygen transmission rate) and WVTR permeation analyzer (Water Vapour transmission ‎rate). Results & Conclusions: The impact of printing materials in each of OTR and ‎WVTR results have a positive impact where the permeability has decreased, therefore, ‎increased the ability of plastic film to prevent the gasses and moisture exchange through ‎the package. Oxygen concentration experiments have showed that there was an ‎influence of oxygen with this characteristic. Fatty free acid and peroxide value present ‎inside the product with a slight change, but totally there was a change in the chemical ‎properties of the product.

Biography:

Tamer Ali AbdelMageed Khaleel is a Lecturer at Printing and Packaging Department, Faculty of Applied Arts Helwan University, Egypt. In July 2001, he obtained his Master's degree, titled "Pad Printing Usage For Local Printing On Three Dimensional Objects". In 2008, he obtained his PhD titled "The advanced technologies of plastic packing & packaging systems for food production".

Abstract:

Introduction & Aim: One of the important factors affecting the quality of printed flexible packaging materials is the poor visual appearance of solid areas using flexographic printing plates. The primary goal of this study is to improve the visual appearance of solid areas printed on flexible packaging materials by adding micro patterns to the flexographic printing plates that can enable the optimum ink film thickness for printing of solids on flexible packaging materials. Hope to ensure the highest possible maximum density (D-Max) for solids, as measured by a densitometer. Also to overcome the physical problems of fluids and flat surfaces by moderating hydrostatic forces and surface tension of the ink film. Materials & Methods: Different square solid patches were printed with different patterning parametres, using different screen rulling of anilox rolls and then the printed results using denistometer were measured. Results & Conclusions: Each anilox roll gave different range of optimum denisty refering to the pattern parameters.

Biography:

Fabiola Iñiguez-Franco is a PhD student at the School of Packaging at Michigan State University. She completed her Bachelor’s Degree in Chemical Engineering in 2008 from Universidad de Guadalajara and Master’s Degree from Centro de Investigación en Alimentación y Desarrollo in 2011 with a thesis titled "Diffusion studies of catechin and epicatechin from polylactic acid films and physicochemical characterization". She has worked in the food industry in special development projects, as Laboratory Assistant in the Department of Quality Control, and as a sales executive and technical support in food additives. Also, she has been a Lecturer of Food Packaging course in a recognized university in Mexico.

Abstract:

Poly (lactic acid) PLA is linear aliphatic thermoplastic polyester, in which lactic acid (LA) is the precursor. PLA has become one of the promising biopolymer alternatives to substitute the use of petroleum-based polymers. However, PLA has some limitations such as brittleness, barrier properties, thermal stability, and its susceptibility to hydrolytic degradation under moist conditions. Natural nanoclays as montmorillonite with organomodifiers (OMMT) have been used to enhance PLA performance producing PLA bionanocomposite. Nevertheless, the organomodifiers and/or surfactants could potentially release from the PLA nanocomposites into food systems, where some surfactants have been determined to be toxic to ecosystems and/or humans. Therefore, it is important to evaluate the release of organomodifiers from bionanocomposites to address the safety of PLA-bionanocomposites and to understand the effect of engineered nanoparticles on the hydrolysis of PLA to evaluate the stability of the bionanocomposite. The aims of this work were to study the effect of three different food simulants (water, 50% and 95% ethanol) on the release of the surfactant (a quaternary ammonium compound, QAC) and on the release of LA from PLA bionanocomposites. PLA control (PLA-C), PLA-OMMT (5% wt) and PLA-QAC were produced in a cast film extruder. Release of LA, QAC and change in number-average molecular weight (Mn) of the films were determined using the migration cell recommended by ASTM D4754-11 at 40°C. The results showed that the incorporation of OMMT and QAC in PLA increased the release of LA, with a large change in the release behavior of LA when submerged into 50% and 95% ethanol in the first 50 days. These results were in accordance with the change in Mn where the degradation rate was faster in PLA-OMMT and PLA-QAC films. This study provides a basic understanding of the effect of the OMMT on the hydrolysis of PLA when it is exposed to food simulants and provides the knowledge to develop bionanocomposite containing OMMT in contact with food products.

Biography:

Marta Asturias has completed her studies in Chemical and Industrial Engineering, as well as a Master in Business Administration (MBA), in Guatemala. In her country of origin, she worked for 7 years in technical and administrative tenures. Furthermore, she finished MSc in Polymer Science in Berlin, Germany and now she is pursuing her PhD in the Martin-Luther University Halle Wittenberg, Germany. Besides her PhD, she is an in charge of lab supervision of master and bachelor students, and contributes in a research project with the Fraunhofer IVV Institute, Dresden.

Abstract:

The quality assessment of flexible packages includes the determination of the seal strength. Historically it has been required that the seal strength should be at least the same as the strength of the unsealed film, in order to assure a hermetic seal and thus, the integrity of the package. In recent years, this has changed due to difficulties experienced by customers to open the packages. As a result, packages should find a compromise between integrity and being easy-to-open. By easy-to-open it is understood that seal strength should be between 2.5 and 5 N/15 mm. For the determination of the seal strength, there are two international standards available: ASTM F88 and DIN 55529. In both standards, a force vs. extension curve is obtained with the two arms of a sealed specimen pulled at a constant rate. The maximum force/width of a specimen (e.g. 15 mm), is commonly defined as the seal strength. The present work deals with a methodical consideration regarding both standards and the influence of factors such as peel angle, symmetry of the sealed specimen, testing rate, seal bars pattern, and fracture mode. Furthermore, the influence of ageing will be discussed along with storage period and storage conditions (e.g. temperatures according to DIN 10508 and HCCP standards: Temperatures for Food Hygiene).

Biography:

Margarida Cortez Vieira is the Head of Department of Food Engineering and Director of the Laboratories of Food Product Development and of Food Processing at the High Institute of Engineering of University of Algarve. She holds degrees in Food Engineering, (PhD and Masters) and a High Diploma in Chemical Engineering. Her scientific area of interest is emergent technologies applied to food preservation including active packaging. She has more than 30 scientific publications, belonged to the scientific commitee of several international conferences and is a member of the editorial board of the Iseki International Journal of Food Studies and of the American Journal of Bioscience and Bioengineering.

Abstract:

In industrialized countries, hectic life pushes consumers to eat more packed food. These products shelf life is determined by safety and/or quality minimal standards required but expiring dates may be unreal or too short, leading to food loss. The food loss impact on food security is a world striking concern. According to FAO (2015), in developing countries 40% losses occur at post-harvest and processing levels while in industrialized countries they occur at retail and consumer levels. Therefore, shelf life extension of packed food keeping quality, highly contributes for food sustainability. Food packaging protective passive role is changing into an active preservation role. Research is now focused on the inner layers behavior of food packages, which become a mean of releasing agents (antimicrobial, antioxidants or even nutritional supplements) to the food surface rather than being dissolved in bulk. Development of packaging materials including in their matrix directly or through encapsulation (active agents sealed in capsules at nano/micro scale), agents that will be released to food surfaces at a controlled rate, only when needed, are underway. The development of several indicators (chemical and biological sensors) also render packaging intelligent once it can alert to changes throughout the food chain that may endanger product safety (e.g. end of shelf life approaching, wrong storage temperature or pH change). An ActInPak COST Action FP1405 was created to promote the development of scientific and technical solutions of active/intelligent packaging and to perform a SWOT analysis for commercial exploitation of these innovative packaging.

Biography:

Anna F Castoldi is a Senior Scientific Officer in the EFSA Unit on Food Ingredients and Packaging in Parma (Italy), where she leads the Team of Food Contact Materials. Over the past 6 years, she has also coordinated EFSA’s scientific work on bisphenol A. As per her education, she obtained her PhD in Food and Environmental Toxicology at the University of Milan (Italy) in 1998 and further specialised in Pharmacology and Toxicology in 2002. Before joining EFSA in 2008, she carried out research in the area of molecular toxicology of food neurotoxicants in the US, Germany and Italy.

Abstract:

Regulation (EC) No 1935/2004 on materials and articles intended to come into contact with food (FCM) prescribes that EFSA assesses the safety of certain substances prior to their authorisation for use in FCM plastics. The current guidelines for this risk assessment and related data requirements date back to 2001. Scientific developments and the experience gained from the safety evaluation of hundreds of substances provide grounds for a possible update of the FCM guidelines. The key scientific grounds, which are presented in the 2015 EFSA CEF Panel opinion “Recent developments in the risk assessment of chemicals in food and their potential impact on the safety assessment of substances used in food contact materials” http://www.efsa.europa.eu/it/efsajournal/pub/4357, are summarised below. The opinion suggests to revisit the estimation of consumer exposure, now that EU food consumption data are available. The replacement of the current default consumption scenario of 1 kg food per day with four food consumption categories driven by infants and toddlers data, would afford a higher level of protection for consumers, particularly for young children. Genotoxicity testing should be mandatory for regulated substances used in FCM irrespective of their exposure levels. A key proposal is that the expected human exposure, with three thresholds set at 1.5, 30 and 80 µg/kg bw per day, should trigger the requirement of additional toxicity data, with this applying to all migrating substances, including non-intentionally added substances and oligomers. Concerning the identification and evaluation of migrating substances, more focus should be put on the finished materials and articles.

Biography:

Charalampos Proestos has obtained his PhD in Food Chemistry at Agricultural University of Athens (AUA), Greece, where he continued his Postdoctoral work on natural antioxidants on programs funded by EU and Greece. Currently, he is an Assistant Professor in the Department of Chemistry, National and Kapodistrian University of Athens. He has published more than 30 papers in reputed journals and has been serving as an Editorial Board Member of more than 5 reputed journals.

Abstract:

The safety of food packaging and other food contact materials is of critical importance. Food contact materials are intended or have the potential to come in contact with food. When these materials come in contact with food, there is the possibility of the chemical substances migrating from the food contact material to the food, which could be potentially harmful to human health. In response to this issue, many countries have implemented food contact regulations to ensure food safety. Companies must ensure their products comply with the applicable food contact regulations to keep their products on the market.

Biography:

Jane Muncke holds a doctorate degree in environmental toxicology and an MSc in environmental science from the Swiss Federal Institute of Technology Zurich (ETHZ). During her graduate and postgraduate work she was trained in analytical chemistry and ecotoxicology at Eawag, the Swiss Federal Institute of Aquatic Science and Technology. Jane worked in the project management team of Novaquatis, an interdisciplinary research project on urban water management aiming at reducing chemical pollutants in the aquatic environment. After post doctoral work at Eawag in the area of endocrine disruption screening in zebrafish, Jane joined Emhart Glass, a supplier company to the container glass industry. In this position she analysed scientific information on food contact materials, migration, and impacts on human and environmental health. Since August 2012, she is working for the Food Packaging Forum as Managing Director and Chief Scientific Officer. Jane is a full scientific member of the Society of Toxicology (SOT), the American Chemical Society (ACS), the Society of Environmental Toxicology and Chemistry (SETAC), and the Endocrine Society.

Abstract:

All foodstuffs come into contact with food contact materials (FCMs) during various stages of storage, processing, filling, packaging, preparation and/or consumption. While FCMs are essential, especially for improving shelf-life and enabling transport, they can also be a source of chemical food contamination. In this presentation, I will review current regulation on FCMs in Europe, discuss the types of chemicals that are present in and migrate from different FCMs and highlight an analysis of chemicals of concern used in the manufacture of FCMs. I will further discuss challenges to chemical analysis and hazard characterization of migrating substances, thereby highlighting toxicological assessment of overall migrate, mixture toxicity and the concept of endocrine disruption.

Biography:

Maria Rubino is an Associate Professor in the School of Packaging and has been at Michigan State University since 2004. Before her academic career, she also spent over 15 years in industry as a scientist for chemical and food companies. Maria teaches courses on packaging permeability, shelf life, and application of instrumental analysis for packaging material characterization and performance.

Abstract:

Novel packaging materials, systems, and processes provide an opportunity to introduce innovative strategies that extend the shelf life of food products by improving food safety and quality, thus reducing food waste and cost. Novel systems may also minimize packaging materials while improving material functionality. One such innovative packaging strategy is the use of engineered nanoparticles (ENPs) in polymer packaging. The addition of ENPs to polymeric materials can result in polymer nanocomposites with improved mechanical, physical, and barrier properties over the original polymers. As a result, less polymer can be used due to a unique synergism between the ENPs and the polymer matrix, and in some instances polymer nanocomposites with specific activities can be developed. Although the benefits of ENPs are significant, it is important to develop a basic understanding of the interactions between specific ENPs and the polymer matrix. With this knowledge it would be possible predict the coarsening, clustering, and migration of the ENPs in the physical and biological environments that the particles may be in contact with. In this section it will be discussed the application and safety of nanoparticles and nanocomposite systems as they applied to food packaging.

Biography:

Zinnai A completed her 1st PhD from the Scuola Superiore Sant'Anna, Pisa. She is working as an Associate Professor of Food Technology of Pisa University. In 2008, she received a “Special Mention” at “Montana Premium” for Food Science Research (with her colleague Venturi F.). She published more than 90 papers in journals or volumes and serving as a referee for research projects and papers. She was a scientific responsible for an Original Patent (PT2009A000018) that received a “Special mention of the Jury” at 24° SIMEI. She was a Chair at Bioprocess 2013 (Kansas City, USA) and at Food Technology 2014 (Las Vegas, USA).

Abstract:

As a consequence of some objective limitations for the extensive use of glass containers in food industry (i.e. heavy weight, fragility to internal pressure, impact and thermal shock, etc.), nowadays there is growing worldwide demand for alternative solutions to glass also for bottling wine in order to propose inexpensive and practical to use packaging resources. Among all the possible wine packaging materials it has been possible to observe an expansive utilization of polymeric materials including PET bottles, multilayer tetrabricks and bag-in-box type containers. Packaging, being the barrier that protects wine against environmental conditions, plays a fundamental role in the preservation of the quality of wine during all its life cycle, just starting from the bottling. With the aim to determine the influence of packaging in preserving the quality of wine, in this research project the chemical evolution of a white table wine stored in different packaging materials (glass bottles provided with different closures; bag-in-box containers; tetrabricks) and different volumes (2 volumes for each packaging) has been evaluated over a period of 12 months. For each packaging solution two different temperature levels (4° and 20°C) were also maintained throughout the storage period. The preliminary results obtained after 12 months of storage indicate that chemical wine evolution might be greatly influenced by the packaging characteristics (i.e. packaging material and volume). Furthermore, also the temperature used during the storage period plays a key role on the evolution of wine since it can directly influence the oxygen permeability of the system “wine + package”.

Biography:

Maryam Jokar completed her PhD at the University Putra Malaysia in 2012. She was senior Lecturer and Head of the Department of Food Technology in the Damghan Branch of Islamic Azad University of Iran. She started her Post-doctoral fellowship in the Research Group for Nano-Bio Science in National Food Institute of the Technical University of Denmark in 2015. She has published 10 papers in reputed journals and her research area is innovative food packaging and migration studies from food packaging nanomaterials.

Abstract:

Development of nanomaterials has created great interest in the field of food packaging. Migration of nanostructured components from food packaging nanomaterials is one of the most important concerns in safety and potential health risk issues. If nanostructured components are released from food packaging nanomaterials into food and drinks, they lead to consumer exposure. The toxicity of migrated nanostructured components is related to small size, increased surface area, and high bioavailability through natural biological barriers. Standard migration test according to EU regulations are well established for quantification of conventional small molecules whose chemical and physical structure remains stable during migration test. Nanoparticles are, however, known for their potential to agglomerate and dissolve in changing chemical surroundings. The behavior of polyethylene glycol coated silver nanoparticles in food simulants of ethanol 10%, ethanol 20%, ethanol 50%, acetic acid 3% and olive oil was studied using inductively coupled plasma-mass spectrometry in single particle mode. Results showed that the particle size, agglomeration state, particle number concentration and dissolution to silver ions varied significantly in different food simulants after incubation for 4 hours at 40°C. Further, the potential of ionic silver to form nanoparticles in food simulants was studied. The results of this study lead to deeper insight into migration test and food simulants in migration studies of food contact nanomaterials, as future work needs to investigate if the observed behavior of nanoparticles in food simulants is the same as in real food matrices, and consequently, if the conventional food simulants are applicable for migration studies of nanomaterials.

Biography:

Sanmartin C has completed her graduation in Food Biotechnologies, with a PhD in Science of Plant Productions. She is a Researcher at DAFE UNIPI with 7 years of experience. She conducts R&D activities, development and validation of analytical methods for food quality of raw materials and products, qualification, characterization and monitoring of food technologies. She is the author of 30 scientific publications and presentations at national and international conferences. She is a Tutor for graduation and international fellowships.

Abstract:

Starting from the past two decades, among all the possible wine packaging materials it has been possible to observe an expansive utilization of polymeric materials including PET bottles, multilayer tetrabricks and bag-in-box type containers. As oxygen is one of the main factors affecting wine evolution as well as its deterioration, the careful management of oxygen represents a critical issue during wine production and storage. Packaging, being the barrier that protects wine against environmental conditions, plays a fundamental role in the preservation of the quality of wine during all its life cycle, just starting from the bottling. With the aim to determine the influence of packaging in preserving the quality of wine, in this research project the sensorial evolution of a white table wine stored in different packaging materials (glass bottles provided with different closures; bag-in-box containers; tetrabricks) and different volumes (2 volumes for each packaging) has been evaluated over a period of 12 months. For each packaging solution two different temperature levels (4°C and 20°C) were also maintained throughout the storage period. The preliminary results obtained after 12 months of storage indicate that sensorial wine evolution might be greatly influenced by the packaging characteristics (i.e., packaging material and volume). Furthermore, also the temperature used during the storage period plays a key role on the evolution of wine since it can directly influence the oxygen permeability of the system “wine + package”.

Biography:

Stephanie Degoutin has completed her PhD in 2007 from University of Lille and Post-doctoral studies from Institute of Polymer Science and Technology of Madrid. She is working as an Assistant Professor in the group Polymer Systems Engineering of Unité des Matériaux et Transformations at the University of Lille, France. She has published 20 papers in peer-reviewed journals mainly focused on drug release.

Abstract:

Our work concerns new poly(vinyl alcohol) (PVOH) cast films crosslinked with citric acid (CTR) and hydroxypropyl-β-cyclodextrin (HPβCD) and loaded with sodium benzoate (NaBz) as preservative agent, with different compositions of CTR, NaBz and HPβCD. The influence of HPβCD and processing parameters such as the crosslinking time on the physico-chemical and antimicrobial properties of the films were discussed. Permeability tests demonstrate that the presence of CTR and HPβCD does not modify PVOH barrier properties. Raman spectroscopy cartography shows that the NaBz distribution in the films is homogeneous, especially with HPβCD. The NaBz release in water is prolonged with HPβCD on one hand for high crosslinking times and, on the second hand, in the assays carried out at low temperature (4°C). The released quantity is increased from 40% to 70% when NaBz is included into HPβCD cavity. Antimicrobial assays were performed against S. aureus, E. coli, Candida albicans and Aspergillus niger. Without HPβCD, all films present a contact antimicrobial activity thanks to grafted CTR and the best diffusion activity was obtained for 6 wt% NaBz for the four microorganisms. With HPβCD, the antimicrobial activity by diffusion was increased with crosslinking times. These results demonstrate the high potential of PVOH/CTR/HPβCD cast films as antimicrobial food packagings.

Biography:

Gearóid O Laighin is Professor of Electronic Engineering at NUI Galway, Principle Investigator in the Bioelectronics cluster in the National Centre for Biomedical Engineering Science, NUI Galway and Investigator in the SFI CÚRAM Centre for Research in Medical Devices, NUI Galway.He graduated with a B.E. degree (first class honours) in Electrical Engineering and a M.Eng.Sc. degree in Microelectronics both from University College Cork. He was awarded the Ph.D. degree at the National University of Ireland, Galway in 2000 for work on the "Dynamic Correction of Hemiplegic Drop Foot using Functional Electrical Stimulation".

Abstract:

The presence of excessive amounts of oxygen inside a food package at any point in the supply chain represents a real problem for the food industry, since it usually results in a detrimental effect on the food products contained with in that packaging. In an effort to counteract this problem, the food industry adopts many techniques to remove oxygen from the interior of packaged goods in order extend the shelf-lives of food products.In response to this identified need for a food-packaging based oxygen sensor,this paper describes the design of a smartphone enabled, RFID-based electronic system to monitor and record the presence of oxygen in modified atmosphere packaging (MAP) food products throughout the supply chain.

Biography:

Nathdanai Harnkarnsujarit has completed his PhD from Department of Food Science and Technology, Kasetsart University, Thailand and Post-doctoral studies from Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Japan. He is currently working as a Lecturer at the Department of Packaging and Materials Technology Kasetsart University, Thailand. He has published several papers in reputed journals and has been serving as an Associate Editorial Board Member of the Journal of the Science of Food and Agriculture.

Abstract:

Hydrocolloids are film forming bio-based and edible materials containing wide varieties of properties. The present study investigated the macro-, micro- and molecular properties of several hydrocolloid composite films namely agar-agar (AGAR), hydroxyl propyl methyl cellulose (HPMC), propylene glycol alginate (PGA), and microcrystalline cellulose gum (MCG). Several ratios of AGAR, HPMC and PGA were mixed with MCG and determined for their tensile and surface properties, water vapor transmission rate (WVTR), light transmission and microstructure using scanning electron microscopy (SEM). The molecular structure was determined using an attenuated total reflectance infrared spectroscopy (ATR-FTIR). The results showed that incorporation of MCG decreased light transmission, elongation and smoothness of the films due to an increased crystalline components. However, the incorporated MCG reduced tensile strength in all films possibly due to the interrupted polymer network by crystalline particles. The WVTR values of the films were in the order of HPMC>MCG>PGA>AGAR. The increased surface hydrophobicity of hydrocolloid composites correlated well with a decreased WVTR values; however, a diverse correlation was found for pure MCG films. The ATR-FTIR revealed an interaction between MCG and HPMC components via hydrogen bonding contributed to an improved water barrier properties and miscibility of microstructure. Conversely, the SEM revealed a phase separation between AGAR and MCG coincident with a decreased water vapor barrier. The PGA-MCG composite films showed a dense matrix with an identical WVTR and surface hydrophobicity. The mixing of hydrocolloid components effectively modified properties, micro- and molecular structures for desired characteristics of bio-based films.

Biography:

Francesca Melini has been working at the CREA - Alimenti e Nutrizione (Council for Agricultural Research and Economics – Centre for Food and Nutrition) since 2007. She acquired expertise on cereals and cereal products with a specific attention on food authenticity and labelling, protected designations of origin, sourdough and gluten-free bread. She published scientific papers and some book chapters on food authenticity, protected designations of origin, legume flours in breadmaking. Since January she has been serving at CREA-AN as an editorial board member of the EU School Fruit Scheme that aims at promoting the consumption of fruits and vegetables among schoolchildren.
 

Abstract:

Cereals and cereal-based products are at the base of the Mediterranean diet, and hence play a pivotal role in the diet of many countries. Each year, tons of cereal products (e.g., breakfast cereals, bread, pasta, etc.) are marketed to increasingly sophisticated consumers that expect them to be delivered in a desired state.

This work aims at providing a comprehensive overview of the changes that occurred along the cereal chain in terms of packaging, with emphasis on the shift from tradition to innovation, and on the pros and cons thereof.

An overview of how cereal products used to be sold during the first half of last century is first briefly provided, and the advantages and disadvantages of bulk form marketing are discussed. Packaging, as a tool to maintain shelf-life, guarantee physical protection from biological, physical or chemical contamination, and bring information to consumers, is highlighted.

The tight relationship between packaging and labelling is also stressed. Over the last decades, packaging regularly hosts labels, so that consumers can be quickly and easily informed about food nutritional values (e.g., health claims, Recommended Dietary Allowance, etc.), food authenticity, in terms of ingredients (e.g., the Italian case of pasta for which ingredient requiements are laid down by law), and geographical origin. The role played by packaging design is also discussed, as a messenger of quality, tradition, dietary habits and scientific knowledge.

The case of artisanal bread and/or baked-products will be discussed.

Biography:

Kurniawan Yuniarto is pursuing his PhD degree at Bogor Agricultural University. His research interest includes packaging science based on biodegradable polymer. Recently, he developed active film for oxygen scavenging using synthetic and natural antioxidant. He has published some film packaging articles related to oxygen permeability, physical properties, morphological properties and thermal properties. He has research collaboration with Department of Packaging Science, University of Florida from 2013-2015. 

Abstract:

Introducing plasticizer, poly(ethylene glycol) (PEG 400) was applied onto poly(lactic acid) PLA to produce matrix film by direct casting. Non mechanical properties were carried out on plasticized PLA including morphology, crystallinity structure and degree, thermal properties and oxygen barrier properties. Plasticized PLA revealed improving surface structure of PLA matrix film form fractures and homogenous film were achieved at 5% PEG 400. Chromatogram PLA and plasticized PLA categorized crystal structure, a α-form crystal. Intercalated and exfoliated structure did not occur significantly due to dispersion of PEG 400 in the matrix but indicated dispersion structure. Thermal properties did not improve the plasticized PLA significantly for both glass temperature and melting temperature. PEG 400 accelerated the crystal formation that in turn increased the crystallinity degree from 17.71% to 34.64%. Plasticized PLA enhanced permeability value about 20% while largest fraction PEG400 reduced ability to prevent oxygen penetration through the film. The oxygen barrier properties significantly affected the degree of crystallinity in the film with a correlation number of 0.85.