Day :
- Food and Beverage Packaging | Food Safety and Quality | Food Package Testing
Chair
Loredana Liguori
University of Salerno, Italy
Co-Chair
Richard Coles
Emagine Packaging Limited, UK
Session Introduction
MeeKyung Kim
National Institute of Food and Drug Safety Evaluation - MFDS, South Korea
Title: Regulations and current issues of food contact materials
Biography:
MeeKyung Kim has completed her PhD from State University of New York at Albany, USA. She is a Senior Researcher and Director at Food Additives and Packaging Division, National Institute of Food and Drug Safety Evaluation (NIFDS), Korea. During 2000-2012, she had worked at National Animal, Plant and Fisheries Quarantine and Inspection Agency. Her specialty was the development of scientific quarantine and inspection system included analytical methods for POPs in food of animal origin. Since 2013, she is working at NIFDS for the method development of food additives and food contact materials and for the safety assurance of food and related packaging.
Abstract:
Standards and specifications including labeling for food contact materials (FCMs) are hereby introduced. Major differences between countries related regulations, recent trends, and related researches are also presented. Standards and specifications regarding FCMs consist of general rules which describe purpose, scope and structure. The common specification standards describe manufacturing process and usage, application of the rules, suitability determination, sampling and handling methods, storage and distribution standards. The labeling standards of FCMs require the marking on all the food contact articles regarding the names and addresses of businesses, material names, and the words for food or labeling of utensils design for food, and precautions. With technological advances, many novel materials have been developed for food contact articles. In this field, the application of new technology can greatly improve thermal resistance, barrier function and anti-gas permeability etc. However, some well-known or unknown compounds inside food packaging might leach/migrate into food or beverage. Nowadays, since the database concerning these leached/migrated compounds is still inadequate and doubts and anxiety continue to persist in the public imagination, safety assessment related research works need to be continuously carried out. Researches have been engaged in numerous projects to secure the safety of food packaging in recent years. Some major projects are as follows: study of nanomaterial-applied food containers and packaging, development of analytical methods regarding perfluorinated compounds, antioxidants and UV absorbers migrate from polyethylene and polypropylene, bisphenol analogues, and mineral oils from food packaging materials. Non-intentionally added substances, nano materials, plastic colorants, and volatile organic compounds in food packaging will continue to be very challenging topics in the present and near future. Harmonization of standards, specifications and analytical methods are also needed to manage safety of FCMs. Collaboration studies of international bodies are suggested to solve these global issues.
Francesco Capecchiacci
University of Florence, Italy
Title: Contamination tests of metal and non-metal elements from packaging materials to food gases
Biography:
Francesco Capecchiacci has graduated in Geological Sciences at the University of Florence, where he also completed the PhD in Earth Sciences. He currently works at the Department of Earth Sciences of the University of Florence as post doc research fellow and is also associated to National Research Council (CNR)-Institute of Geosciences and Earth Resources (IGG) section of Florence. He has a long experience in the field of fluid geochemistry and in particular for all those aspects concerning the knowledge, practice and develop of sampling and analytical methods for water and gas in natural environments (in particular volcanic and geothermal) and anthropized systems (landfills and industrial areas). Work experience in national and international projects at Department of Earth Sciences - University of Florence and CNR-IGG of Florence.
Abstract:
This study presents the results of different tests carried out to evaluate the possible contamination of food gas due to contact with different materials used for gas storage and distribution, including carbon steel cylinders and tanks, as well as copper pipes. A specific procedure for sampling and analysis of up to 26 metal and non-metal elements, was defined and tested on: (i) CO2 stored in a ~45 m long copper pipe, (ii) CO2, N2 and O2 stored within 36 carbon steel cylinders of different inner volume, and (iii) CO2 stored in 20 tanks constituted of different steel types (e.g. CRYALSIM, SELCO 52 LT FALK). After a storage period, the gases were transferred to a trap, i.e. dewars equipped with gas bubble diffusers and filled with 100 mL of a 1% HNO3 solution in Milli-Q water. The analysis was carried out by ICP-AES and ICP-MS. Although no reference values indicating the concentration limits of metal/metalloid contaminants in food gases are currently promulgated, the effective contamination level of the elements that were systematically detected in the CO2 samples (Al, Cr, Cu, Fe, Ni, and Zn) was estimated by considering the limit concentrations for mineral waters for human consumption (European Directive 98/83/EC). Such a comparison showed that the contaminant concentrations were 3 to 6 orders of magnitude lower than the limit concentrations (LCs). This implies that the amount of contaminants that could be possibly related to the contact of CO2 with the selected packaging materials was negligible.
Ghislaine Laraki
Microbiotech Inc., Canada
Title: Packaging supplier approval program that meets the food safety requirements
Biography:
Ghislaine Laraki is holding a Master degree in Microbiology and Immunology from McGill University in 2003 and a Bachelor’s degree in Microbiology and Immunology from the University of Montreal in 2001. She has five years experience in the pharmaceutical industry like Merck Frosst, Canada and Boehringer Ingelheim, Canada and 10 years in the food industry as a food safety specialist. She is training, implementing and auditing food safety programs as GMP, HACCP and GFSI (SQF, FSSC 22 000 and BRC). She is a Microbiologist certified by the CCM (Canadian College of Microbiologists), and a Certified SQF (Safe Quality Food) Consultant.
Abstract:
Several food safety hazards are related to food packaging. These hazards may be microbiological (presence of pathogenic microorganisms due to contamination by vermin or inadequate handling or dirty facility of the supplier), chemical (presence of allergens or packaging materials not of food quality and not suitable for the intended use leading to chemical migration from packaging into food) or physical (presence of hazardous metal and/or non-metallic foreign material (glass, wood…). What do we request from our suppliers in order to control these hazards? To answer to this question, different case studies will be addressed in this presentation.
Francesca Melini
CREA - Research Centre for Food and Nutrition, Italy
Title: Packaging as a carrier of information on nutrition and health claims in cereal-based products: From the source of to the gluten-free claim
Biography:
Francesca Melini has been working at the CREA Research Centre on Food and Nutrition since 2007. She acquired expertise on cereals and cereal products with a specifi c attention on food authenticity and labelling, protected designations of origin, sourdough and gluten-free bread. She has published scientific papers and some book chapters on food authenticity, protected designations of origin ang gluten-free products.
Abstract:
Bread and bakery products play a pivotal role in the diet of worldwide consumers, despite considerable differences in country consumption patterns. The food market hence offers myriad cereal-based products meeting the taste, dietary habits and nutritional requirements of everyone. The main role of packaging in this food category is to prevent staling and spoilage and keep crunchiness. Packaging is also the carrier by which consumers make informed choices when buying cereal-products. It displays the content through images, appeals consumers, and claims nutrition and health properties thereof. This work presents the main nutrition and health claims which are mandatorily reported on packaging of cereal-based products, with a focus on understanding the nutritional recommendations by the World Health Organization they originate from, the technological challenges encountered by the food industry and the health benefits of the new formulations. The importance of formulating bread and bakery products which are whole-grain, with a low salt content, free from palm oil or high fructose corn syrup is discussed. A special attention is paid to packaging of gluten-free products. Packaging plays, in fact, a key role in gluten-free products, as labels contribute to better understand whether or not gluten-containing ingredients and additives have been used. The gluten-free claim and label thus give consumers a standardized tool for managing health and dietary intake. Clean labels are also discussed, since over the last two decades the number of health-conscious consumers has increased to search for foods which are minimally processed or formulated with bio-preservation techniques.
Giuseppina Adiletta
Università di Salerno, Italy
Title: Effect of different packaging systems on the shelf life of soft-seeded pomegranate arils
Biography:
Giuseppina Adiletta has completed her PhD with scholarship in Food Technolgy from Mediterranea University of Reggio Calabria, Italy, associated with University of Salerno Italy. She is a Postdoctoral Research Fellow in the Department of Industrial Engineering at University of Salerno, Italy and she is working on food preservation and innovative food process technologies. She has published more than 20 papers in reputed journals on different food technology topics and she has been serving as Rewiever of several reputed journals.
Abstract:
A new soft-seeded pomegranate cultivar, Kingdom®, suitable for ready-to-eat arils, was selected to study the shelf life during storage at 5°C. Kingdom is a late variety with a sour touch flavour and excellent red colour of arils. Kingdom® fruit were randomly harvested from trees grown under biological practices in the commercial orchard owned by Comercial Gallo. Fruits were picked up at commercial ripening stage with depth-red skin and arils and then processed for aril extraction. Arils were stored in three different packages: micro-perforated polymeric film, semipermeable film and semipermeable film with an adsorbent material® (Aldomar). The arils were stored for 21 days at 5°C, 90±2% RH and sampled at different times during cold storage. The main physico-chemical properties were evaluated to investigate the shelf life of soft-seeded Kingdom® arils. Furthermore, malondialdehyde content and the enzymatic activity of lipoxygenase were determined. The water status of arils was monitored directly on the intact fruit measuring the relaxation times (T1 and T2) by means of a low resolution NMR spectrometer. Three components were observed and recognized as water in the vacuole, cytoplasm, and cell wall in T2 spectra of fresh pomegranate arils. The main results showed that the semipermeable film with and without adsorbent preserves the weight loss of samples, maintaines membrane integrity by delaying lipoxygenase activity, and reduces malondialdehyde accumulation. These results are well correlated with the observed changes in T2 relaxation time.
Yanming Liu
Shandong Institute for Food and Drug Control, China
Title: Determination of L-carnitine in milk and dairy products by hydrophilic liquid chromatography tandem mass spectrometry
Biography:
Yanming Liu has completed her PhD from Dalian Institute of Chemical Physics of Chinese Academy of Sciences. She was engaged in food safety inspection and research work for nearly ten years and more than 20 papers have been published.
Abstract:
An analytical method was developed for the determination of L-carnitine in milk and dairy products using hydrophilic interaction chromatography tandem mass spectrometry (HILIC-MS/MS). The samples were extracted with 2% acetic acid solution, and the protein was precipitated with acetonitrile subsequently. The separation of L-carnitine was carried out on an Acquity UPLC BEH HILIC column using ammonium acetate-acetonitrile as mobile phase. The quantitation analysis of target compound was performed under the multiple reaction monitoring (MRM) mode by the external standard method. A good linear relationship was obtained between peak area and concentration of L-carnitine in the range of 1-100ng/mL, with correlation coefficients more than 0.99 and limit of quantitation (LOQ) of 0.01 mg/Kg. LOQs of L-carnitine was 0.01 mg/Kg. The spiked recoveries were 96.0%-103.4%. The precision RSD was below 4.3%. The sample preparation was simple and rapid, the results were precise and sensitive. The developed method was suitable for the study of concentration of L-carnitine in milk and dairy product and provided the technical support for the infant formula.
Loredana Liguori
University of Salerno, Italy
Title: Influence of different packaging systems on the quality of roasted chestnuts
Biography:
Loredana Liguori has completed her PhD from University Mediterranea of Reggio Calabria in established consorzium with University of Salerno, and Postdoctoral studies from University of Salerno. She has experience in food science and technology, especially in membrane processes for reducing alcohol content in beverages and improvement of taste and aroma. Other researches activities are shelf life extension of fruits and vegetables, improvement of stevia sensory characteristics, alternative methods for peeling of hazelnuts, ready to cook meat products in PET based nanocomposite films for microwave packaging applications. She has published 15 papers in reputed journals.
Abstract:
Chestnut fruits (Catanea sativa Mill.) are widely consumed in various commercial forms, fresh or processed, and are more important in human nutrition for their nutritional qualities and bioactive compounds. Due to their water and sugar contents, chestnuts have a limited shelf-life, hence it is important to extend the shelf-life of both fresh and processed fruits. The present study evaluates the quality of packed roasted chestnuts in modified atmosphere packaging (MAP), semipermeable (SP) and barrier (B) film with and without Aldomar® adsorbent material. Chestnuts were also stored under normal atmospheric conditions to control the efficiency of the above reported packaging conditions. Throughout the storage period (3 months at 4±1°C), product weight loss, O2/CO2 concentrations in the package headspace, physico-chemical composition (colour, total sugars, starch content and composition, organic acids), rheological and antioxidant properties (polyphenols, antioxidant activity), as well as microbial quality were analyzed periodically. Significant differences in the investigated properties were observed during the storage in the various packaged systems. Chestnuts packaged in the semipermeable film showed a weight loss higher than the other systems (MAP, B). Differences in the microbial analyses, rheological properties and sensory evaluation were observed during the storage in SP trays respect to the others. Total sugars and starch content did not appear to be influenced by the different packaging, but the polyphenols content and antioxidant properties slightly changed during in the storage with different packaging. The fruits appear to be marketable for up to 75 days of storage for SP film and for up to 90 days in MAP and B film.
Daniela Spandri
Tecnologo Alimentare, Ordine del Piemonte e Valle d’Aosta, Italy
Title: The food technologist: The professional of quality and food safety
Biography:
Daniela Spandri has completed her Master’s degree in Food Science and Technology at the at Milano’s University, discussing a work of thesis about a new nanosensor coated with PE film suitable for quality control in complex food matrices. After that, she attend some courses in UK and in Italy. She worked in food industry and here she has acquired a solid experience in industrial and artisanal bakery, and has a brief experience in jellies and jams industry. She is a Food Technologist, and from 2017 she is part of professional order of Food Technologists from Piemonte and Valle d’Aosta.
Abstract:
The food technologist is the expert in the quality, safety and sustainability of the agri-food system. The task of the food technologist is to watch over food processes and everything related to them to ensure consumer safety. It is enough to reflect on our personal experience to understand the importance of quality in everyday life. How often does a particular product or service do not meet our needs, or simply our expectations? Quality is defined by the UNI EN ISO 8402 standard as the set properties and characteristics of a product or service that give the ability to satisfy needs expressed or implicit. From this definition we understand how quality has many facets. For the consumer, it is a subjective factor, which is determined by subjective and objective factors and dependent on the moment and/or the situation. For companies and large-scale distribution it is instead an objective factor, that is, well defined, measurable and verifiable with respect to certain standard parameters concerning technology, food safety and environmental sustainability. Therefore, according to these definitions, that of food safety is essential to the concept of quality. Food safety was defined by the FAO in 1996 as the possibility of ensuring sufficient, safe and nutritious food for all people at all times to meet their dietary needs and food preferences for an active and healthy life. Food safety is therefore objective, defined by current legislation and perceived by everyone in the same way. Therefore, in the concept of total quality of food, several interrelated factors contribute, including food safety, as well as the health, chemical, nutritional, legal, organoleptic quality of origin and, in recent years, also factors linked to environmental sustainability. Quality is therefore a wide and constantly evolving subject: the goal of companies is to reach it and keep it throughout time; and the goal of the food technologist to contribute to satisfy the quality.
- Food and Beverage Packaging | Material Science and Technology | Advances in Packaging
Chair
Robert Elias
BioComposites Centre - Bangor University, UK
Co-Chair
Tanja Cirkovic Velickovic
Ghent University Global Campus, Incheon, South Korea
Session Introduction
Renée Whitworth
Flood Creative, USA
Title: Brand design & the brain: How neuroscience is helping to create attractive & effective packaging design
Biography:
Renée Whitworth is a Brand Design Consultant with over 20 of experience. She is the CSO for Flood Creative where she is responsible for the strategic foundation of all visual and verbal positioning, brand identity and packaging design projects for clients that range from the Fortune 100 to entrepreneurial brands. Her key to success is the constant monitoring of industry and cultural trends and applying those insights to client businesses such as: Accel Foods, Campbell’s, Colgate-Palmolive, General Mills, Georgia Pacific, Kimberly Clark, Kraft, Nestle and Unilever among many others.
Abstract:
In this session author will cover the basics on the traditional tools used by researchers to measure design effectiveness as well some established theories as to how consumers see and process brand and packaging design elements. More recently, however, social media, on-line shopping and other factors have changed consumer’s ability to process images at a rapid rate. Technology has had both positive and negative effects not just on the business of retail but also on brand design. While some can and may agree that design is purely subjective, this session will cover the ways researchers, marketers and designers use what can be measured for optimal results whether there is a real store shelf or not.
Xu Li
Institute of Materials Research and Engineering - A*STAR, Singapore
Title: Advanced technology for barrier and oxygen-scavenging packaging
Biography:
Xu Li is a Senior Scientist at Institute of Materials Research and Engineering (IMRE), Agency for Science, Technology and Research (A*STAR), Singapore. He finished his PhD in Polymer Chemistry in the Department of Chemistry, National University of Singapore in 2001. He is an Adjunct Associate Professor of the Department of Chemistry, National University of Singapore from 2012. He has published more than 100 research papers and filed 15 international patents of which some of the patented technologies were successfully adopted by industries. As a Principle Investigator, he is now leading a research team on polymeric materials development for various applications, including controlled release, bioimaging, energy storage and food packaging.
Abstract:
The main purpose of packaging is to protect the packed products from contamination and maintain high quality level of the products over sufficient period during distribution, storage, sale and use. Products especially for perishable foods are highly sensitive to oxygen. However, conventional transparent plastic films have poor oxygen barrier property and the technologies in the market to improve packaging’s oxygen barrier usually lead to high equipment investment, high energy consumption, and low transparency. To overcome these issues, two technologies have been developed by our group. For the first transparent oxygen-barrier packaging technology, natural source silicate nanomaterials have been successfully introduced into polymer matrix to produce gelatinous coating suspensiion and such developed coating suspension can be applied onto plastic films to produce laminated films with high oxygen barrier. The key technology here is to align all the plate-like silicate nanomaterials in one orientation along the plastic substrate such as PET film to create high efficient torturous path against oxygen molculaes, which is simply implemented via standard doctor-blade coating process. This process is compatible with the standard coating and lamination process applied in plastic film industries. With this technology, transparent polymer films with oxygen transmission rate less than 0.5 cc/m2 day have been achieved. The other technology is to introduce active component, such as the oxygen scavenger to remove the residue oxygen in the headspace of food packaging. Iron-based nanomaterials with high oxygen scavenging property have been developed and integrated into coating suspension to prepare transparent coating. Such transparent coating can achieve oxygen scavenging capacity about 8.8 cc/100 cm2. It can be applied to pack paste food or liquid food, which it is impossible with oxygen scavenger in sachet.
Guralp Ozkoc
Kocaeli University, Turkey
Title: Oxidized starch as an alternative ingredient in thermoplastic starch/PBAT formulations for packaging film applications
Biography:
Guralp Ozkoc has received his PhD degree in 2007 at the Polymer Science and Technology Department, Middle East Technical University. He worked as a PhD intern at DSM Research in 2005, in The Netherlands. He started as Assistant Professor in Kocaeli University, Department of Chemical Engineering in 2008. He had Chaired the Polymer Science and Technology graduate programme for six years from 2011 to 2017. He has supervised 25 MSc thesis and 10 PhD thesis. He holds five patents and he is the author of many international scientific papers and proceedings.
Abstract:
In this study, the biodegradable blends of thermoplastic starch/poly(butylene adipate-co-terephtalate) (TPS/PBAT) and oxidized thermoplastic starch/poly(butylene adipate-co-terephthalate) (OTPS/PBAT) were melt compounded in the presence of styrene-acrylic multi-epoxidized polymeric compatibilizer. The need for OTPS is to balance the hydrophilicity. The compatibilizer is used to enhance the interfacial properties and the phase dimensions. The TPS/PBAT, OTPS/PBAT and the compatibilizer ratio were selected as material parameters. The TPS/PBAT and OTPS/PBAT blends with and without compatibilizer were characterized by tensile, impact tests; differential scanning calorimeter (DSC), thermogravimetric analysis (TGA) and Fourier transform infrared spectroscopy (FTIR). The rheological behavior was investigated by means of oscillatory rotational rheometer. The morphology investigated by means of scanning electron microscopy (SEM). It was founded that the multi-epoxide compatibilizer improved the mechanical and rheological properties of the blends.
Rocco Caliandro
Institute of Crystallography – CNR, Italy
Title: Enzymes and advanced materials for active food packaging
Biography:
Rocco Caliandro has obtained his PhD from the University of Bari working in High-Energy Physics at CERN. Since 2001, he is a Researcher at the Institute of Crystallography of CNR, where he leads a group devoted to structural characterization of bio-macromolecules by x-ray techniques. His research activities are carried out by using synchrotron light sources to carry out x-ray diffraction, x-ray absorption spectroscopy (XAS) and small angle x-ray scattering (SAXS) experiments on proteins and crystalline materials. He has published about 130 scientific publications (H-index=25; number of citations=4375, average citations per article=34.7, source ISI web of Knowledge) in international journals with high impact factor.
Abstract:
The great antimicrobial and antioxidant potential of enzymes makes them prone to be used as active packaging materials. Major drawbacks are connected to the use of enzymes freely dispersed in solution, due to reduced protein stability. The immobilization of enzymes on solid supports to create biocatalytic interfaces has instead been proven to increase their stability and efficiency. A recombinant fungal laccase isoform was tested as potential antitoxin agent for food packaging. It has been successfully immobilized in its active form into hydrogel films. The recombinant enzyme, coupled with a proper laccase-mediator system, was effective in degrading widespread and very hazardous mycotoxins such as aflatoxin M1 and aflatoxin B1. As a second food packaging solution, advanced materials composed of hydrogel layers coated on hydrophobic membranes were used to grow lysozyme crystals as antimicrobial agent. The overall catalytic efficiency of the new antimicrobial biofilm was increased by a factor two compared to the pure enzyme dissolved in solution at the same quantity, and a 60-times lower amount of lysozyme was necessary to achieve a comparable antimicrobial activity.
Semin Ozge Ozkoc
Kocaeli University, Turkey
Title: Quality of gluten-free cookies wrapped with gluten-free edible films during storage
Biography:
Semin Ozge Ozkoc has completed her PhD from Middle East Technical University. She worked at Biological and Environmental Engineering Department of Cornell University as a guest Researcher during her PhD as a part of NSF-TUBITAK joint project. She worked in a European Union project (EUROFIR, FP 6 project) as a PhD student and as a Reasearcher. She has published more than 15 papers in international and national reputable journals. She has written two book chapters with her colleagues in reputable international publishers.
Abstract:
Celiac disease is a chronic small intestine disease which occur by autoimmune mechanism and is induced by prolamin proteins that wheat, barley and rye have. The most effective known treatment for celiac disease to date is a gluten-free diet. In gluten-free bakery products, low amount of ingredients that can hold water, lack of gluten in the formulation and use of starch-rich ingredients cause inferior product quality and shelf-life. Edible films and coatings are getting increasing interest and are one of the important topics of food packaging. These biodegradable films can improve quality, shelf-life and safety of products by protecting foods from physical, chemical and biological deteriorations. In this scope, gluten-free films were produced by dry process with a laboratory scale twin-screw microcompounder. In the film formulation, corn starch, gelatin, glycerol and co-plasticizers, tributhyl citrate (TBC), triisodecyl citrate (TIDC) were used. In the shelf-life study, color, water content, texture profile analysis, peroxide value and differential scanning calorimetry (DSC) analysis were done at wrapped gluten-free cookies after 1 hour, 28 days, 56 days and 84 days of storage. Wrapping of gluten-free cookies with gluten-free edible films provided more crisp, less staled cookies compared to unwrapped cookies. Use of edible films improved quality of gluten-free cookies by decreasing weight loss and retarding oxidation during storage.
Aleksandra Drozd-Rzoska
Institute of High Pressure Physics - Polish Academy of Sciences, Poland
Title: The impact of pressure on dynamic properties in glass forming systems
Biography:
Aleksandra Drozd-Rzoska has completed her PhD in 1998 from University of Silesia, Actually, she is the Researcher in the Institute of High Pressure Physics PAS, Warsaw, Poland. She has published more than 100 papers in reputed journals, few patents related to foods and related under pressure, Co-Editor of two books.
Abstract:
In glass forming systems, including low molecular weight liquids, resins and polymers, the increase of pressure (P) most often increases that glass temperature (Tg), i.e. dTg/dP>0 notwithstanding, there is a notable minority of systems where the opposite behavior takes place, i.e. dTg/dP<0 This contribution presents the uniform way of portraying both mentioned cases, indicating that the maximum of Tg(P) may be a general feature although it can be hidden in the negative pressures domain or under extreme pressures Subsequently, the issue of the isothermal, pressure parameterization of viscosity (h(P)), relaxation time (t (P)), electric conductivity (s(P)), …in the previtreous domain is addressed First, the generalized pressure counterpart of the Vogel-Fulcher-Tamman (VFT), able to penetrate also into negative pressures domain, is discussed Second, the preference for the critical like description for some glass formers (including selected polymers) is shown Finally, the new explanation for the puzzling problem of the inflection phenomenon for previtreous effects of mentioned properties (h(P), t(P)), s(P)) is presented. The discussion is supported by experimental dependences obtained via the broad band dielectric spectroscopy studies up to extreme 22 GPa We stress the significance of results obtained for the fundamental insight into the glass transition phenomenon, considered as one of grand challenges of contemporary physics, and also for variety of applications – including ones dealing with ‘plastics’/polymers and foods packaging.
Chyau Huiy Jang
National Taiwan University of Science and Technology, Taiwan
Title: The exploration of effective food & beverage packaging design with the measured brain response
Biography:
Chyau Huiy Jang has completed her Bachelor of Science degree in Industrial Design in 2016 from National Cheng Kung University. Currently, she is in her second year pursuing her Master’s degree in Industrial and Commercial Design in National Taiwan University of Science and Technology, focusing on food packaging design.
Abstract:
Ongoing trends to promote a healthy and higher quality lifestyle have led to the importance in the study of consumer insights towards food packaging. As the marketplaces have grown, visual appeal of the packaging design increasingly competed for consumers’ attention. The use of graphic elements can enhance a product’s overall perception. Packaging effectiveness is associated with how consumers comprehend the content message and perceive the product quality. In this study, two experimental stimuli (novel and conventional classic) were manipulated on a packaging design. The purpose of this research was to explore novel and conventional classic packaging design prototypes in the marketplace and how consumers perceived effective packaging design with an analysis of event-related potential (ERP), measure of brain responses by means of electroencephalography (EEG). The experiment was conducted with 120 packaging design samples. Whether familiar or unknown to the consumers, packaging design prototypes in the marketplace showed: brand name, color combination, layout, typography, and the usage of imagery through photography or illustrations. Analysis of event-related potentials indicated that for novel and conventional classic packaging design, N1 was involved in the visual discrimination processing and spatial attention; P3 was involved in the novelty and affective processing; and N400 was involved in response to familiarity detection. Through this research, new findings can contribute and provide reference on how to obtain better result design guidelines in order to create an effective packaging design.
- Food and Beverage Packaging | Material Science and Technology | Advances in Packaging
Chair
Robert Elias
BioComposites Centre - Bangor University, UK
Co-Chair
Tanja Cirkovic Velickovic
Ghent University Global Campus, Incheon, South Korea
Session Introduction
Renée Whitworth
Flood Creative, USA
Title: Brand design & the brain: How neuroscience is helping to create attractive & effective packaging design
Biography:
Renée Whitworth is a Brand Design Consultant with over 20 of experience. She is the CSO for Flood Creative where she is responsible for the strategic foundation of all visual and verbal positioning, brand identity and packaging design projects for clients that range from the Fortune 100 to entrepreneurial brands. Her key to success is the constant monitoring of industry and cultural trends and applying those insights to client businesses such as: Accel Foods, Campbell’s, Colgate-Palmolive, General Mills, Georgia Pacific, Kimberly Clark, Kraft, Nestle and Unilever among many others.
Abstract:
In this session author will cover the basics on the traditional tools used by researchers to measure design effectiveness as well some established theories as to how consumers see and process brand and packaging design elements. More recently, however, social media, on-line shopping and other factors have changed consumer’s ability to process images at a rapid rate. Technology has had both positive and negative effects not just on the business of retail but also on brand design. While some can and may agree that design is purely subjective, this session will cover the ways researchers, marketers and designers use what can be measured for optimal results whether there is a real store shelf or not.
Xu Li
Institute of Materials Research and Engineering - A*STAR, Singapore
Title: Advanced technology for barrier and oxygen-scavenging packaging
Biography:
Xu Li is a Senior Scientist at Institute of Materials Research and Engineering (IMRE), Agency for Science, Technology and Research (A*STAR), Singapore. He finished his PhD in Polymer Chemistry in the Department of Chemistry, National University of Singapore in 2001. He is an Adjunct Associate Professor of the Department of Chemistry, National University of Singapore from 2012. He has published more than 100 research papers and filed 15 international patents of which some of the patented technologies were successfully adopted by industries. As a Principle Investigator, he is now leading a research team on polymeric materials development for various applications, including controlled release, bioimaging, energy storage and food packaging.
Abstract:
The main purpose of packaging is to protect the packed products from contamination and maintain high quality level of the products over sufficient period during distribution, storage, sale and use. Products especially for perishable foods are highly sensitive to oxygen. However, conventional transparent plastic films have poor oxygen barrier property and the technologies in the market to improve packaging’s oxygen barrier usually lead to high equipment investment, high energy consumption, and low transparency. To overcome these issues, two technologies have been developed by our group. For the first transparent oxygen-barrier packaging technology, natural source silicate nanomaterials have been successfully introduced into polymer matrix to produce gelatinous coating suspensiion and such developed coating suspension can be applied onto plastic films to produce laminated films with high oxygen barrier. The key technology here is to align all the plate-like silicate nanomaterials in one orientation along the plastic substrate such as PET film to create high efficient torturous path against oxygen molculaes, which is simply implemented via standard doctor-blade coating process. This process is compatible with the standard coating and lamination process applied in plastic film industries. With this technology, transparent polymer films with oxygen transmission rate less than 0.5 cc/m2 day have been achieved. The other technology is to introduce active component, such as the oxygen scavenger to remove the residue oxygen in the headspace of food packaging. Iron-based nanomaterials with high oxygen scavenging property have been developed and integrated into coating suspension to prepare transparent coating. Such transparent coating can achieve oxygen scavenging capacity about 8.8 cc/100 cm2. It can be applied to pack paste food or liquid food, which it is impossible with oxygen scavenger in sachet.
Guralp Ozkoc
Kocaeli University, Turkey
Title: Oxidized starch as an alternative ingredient in thermoplastic starch/PBAT formulations for packaging film applications
Biography:
Guralp Ozkoc has received his PhD degree in 2007 at the Polymer Science and Technology Department, Middle East Technical University. He worked as a PhD intern at DSM Research in 2005, in The Netherlands. He started as Assistant Professor in Kocaeli University, Department of Chemical Engineering in 2008. He had Chaired the Polymer Science and Technology graduate programme for six years from 2011 to 2017. He has supervised 25 MSc thesis and 10 PhD thesis. He holds five patents and he is the author of many international scientific papers and proceedings.
Abstract:
In this study, the biodegradable blends of thermoplastic starch/poly(butylene adipate-co-terephtalate) (TPS/PBAT) and oxidized thermoplastic starch/poly(butylene adipate-co-terephthalate) (OTPS/PBAT) were melt compounded in the presence of styrene-acrylic multi-epoxidized polymeric compatibilizer. The need for OTPS is to balance the hydrophilicity. The compatibilizer is used to enhance the interfacial properties and the phase dimensions. The TPS/PBAT, OTPS/PBAT and the compatibilizer ratio were selected as material parameters. The TPS/PBAT and OTPS/PBAT blends with and without compatibilizer were characterized by tensile, impact tests; differential scanning calorimeter (DSC), thermogravimetric analysis (TGA) and Fourier transform infrared spectroscopy (FTIR). The rheological behavior was investigated by means of oscillatory rotational rheometer. The morphology investigated by means of scanning electron microscopy (SEM). It was founded that the multi-epoxide compatibilizer improved the mechanical and rheological properties of the blends.
Rocco Caliandro
Institute of Crystallography – CNR, Italy
Title: Enzymes and advanced materials for active food packaging
Biography:
Rocco Caliandro has obtained his PhD from the University of Bari working in High-Energy Physics at CERN. Since 2001, he is a Researcher at the Institute of Crystallography of CNR, where he leads a group devoted to structural characterization of bio-macromolecules by x-ray techniques. His research activities are carried out by using synchrotron light sources to carry out x-ray diffraction, x-ray absorption spectroscopy (XAS) and small angle x-ray scattering (SAXS) experiments on proteins and crystalline materials. He has published about 130 scientific publications (H-index=25; number of citations=4375, average citations per article=34.7, source ISI web of Knowledge) in international journals with high impact factor.
Abstract:
The great antimicrobial and antioxidant potential of enzymes makes them prone to be used as active packaging materials. Major drawbacks are connected to the use of enzymes freely dispersed in solution, due to reduced protein stability. The immobilization of enzymes on solid supports to create biocatalytic interfaces has instead been proven to increase their stability and efficiency. A recombinant fungal laccase isoform was tested as potential antitoxin agent for food packaging. It has been successfully immobilized in its active form into hydrogel films. The recombinant enzyme, coupled with a proper laccase-mediator system, was effective in degrading widespread and very hazardous mycotoxins such as aflatoxin M1 and aflatoxin B1. As a second food packaging solution, advanced materials composed of hydrogel layers coated on hydrophobic membranes were used to grow lysozyme crystals as antimicrobial agent. The overall catalytic efficiency of the new antimicrobial biofilm was increased by a factor two compared to the pure enzyme dissolved in solution at the same quantity, and a 60-times lower amount of lysozyme was necessary to achieve a comparable antimicrobial activity.
Semin Ozge Ozkoc
Kocaeli University, Turkey
Title: Quality of gluten-free cookies wrapped with gluten-free edible films during storage
Biography:
Semin Ozge Ozkoc has completed her PhD from Middle East Technical University. She worked at Biological and Environmental Engineering Department of Cornell University as a guest Researcher during her PhD as a part of NSF-TUBITAK joint project. She worked in a European Union project (EUROFIR, FP 6 project) as a PhD student and as a Reasearcher. She has published more than 15 papers in international and national reputable journals. She has written two book chapters with her colleagues in reputable international publishers.
Abstract:
Celiac disease is a chronic small intestine disease which occur by autoimmune mechanism and is induced by prolamin proteins that wheat, barley and rye have. The most effective known treatment for celiac disease to date is a gluten-free diet. In gluten-free bakery products, low amount of ingredients that can hold water, lack of gluten in the formulation and use of starch-rich ingredients cause inferior product quality and shelf-life. Edible films and coatings are getting increasing interest and are one of the important topics of food packaging. These biodegradable films can improve quality, shelf-life and safety of products by protecting foods from physical, chemical and biological deteriorations. In this scope, gluten-free films were produced by dry process with a laboratory scale twin-screw microcompounder. In the film formulation, corn starch, gelatin, glycerol and co-plasticizers, tributhyl citrate (TBC), triisodecyl citrate (TIDC) were used. In the shelf-life study, color, water content, texture profile analysis, peroxide value and differential scanning calorimetry (DSC) analysis were done at wrapped gluten-free cookies after 1 hour, 28 days, 56 days and 84 days of storage. Wrapping of gluten-free cookies with gluten-free edible films provided more crisp, less staled cookies compared to unwrapped cookies. Use of edible films improved quality of gluten-free cookies by decreasing weight loss and retarding oxidation during storage.
Aleksandra Drozd-Rzoska
Institute of High Pressure Physics - Polish Academy of Sciences, Poland
Title: The impact of pressure on dynamic properties in glass forming systems
Biography:
Aleksandra Drozd-Rzoska has completed her PhD in 1998 from University of Silesia, Actually, she is the Researcher in the Institute of High Pressure Physics PAS, Warsaw, Poland. She has published more than 100 papers in reputed journals, few patents related to foods and related under pressure, Co-Editor of two books.
Abstract:
In glass forming systems, including low molecular weight liquids, resins and polymers, the increase of pressure (P) most often increases that glass temperature (Tg), i.e. dTg/dP>0 notwithstanding, there is a notable minority of systems where the opposite behavior takes place, i.e. dTg/dP<0 This contribution presents the uniform way of portraying both mentioned cases, indicating that the maximum of Tg(P) may be a general feature although it can be hidden in the negative pressures domain or under extreme pressures Subsequently, the issue of the isothermal, pressure parameterization of viscosity (h(P)), relaxation time (t (P)), electric conductivity (s(P)), …in the previtreous domain is addressed First, the generalized pressure counterpart of the Vogel-Fulcher-Tamman (VFT), able to penetrate also into negative pressures domain, is discussed Second, the preference for the critical like description for some glass formers (including selected polymers) is shown Finally, the new explanation for the puzzling problem of the inflection phenomenon for previtreous effects of mentioned properties (h(P), t(P)), s(P)) is presented. The discussion is supported by experimental dependences obtained via the broad band dielectric spectroscopy studies up to extreme 22 GPa We stress the significance of results obtained for the fundamental insight into the glass transition phenomenon, considered as one of grand challenges of contemporary physics, and also for variety of applications – including ones dealing with ‘plastics’/polymers and foods packaging.
Chyau Huiy Jang
National Taiwan University of Science and Technology, Taiwan
Title: The exploration of effective food & beverage packaging design with the measured brain response
Biography:
Chyau Huiy Jang has completed her Bachelor of Science degree in Industrial Design in 2016 from National Cheng Kung University. Currently, she is in her second year pursuing her Master’s degree in Industrial and Commercial Design in National Taiwan University of Science and Technology, focusing on food packaging design.
Abstract:
Ongoing trends to promote a healthy and higher quality lifestyle have led to the importance in the study of consumer insights towards food packaging. As the marketplaces have grown, visual appeal of the packaging design increasingly competed for consumers’ attention. The use of graphic elements can enhance a product’s overall perception. Packaging effectiveness is associated with how consumers comprehend the content message and perceive the product quality. In this study, two experimental stimuli (novel and conventional classic) were manipulated on a packaging design. The purpose of this research was to explore novel and conventional classic packaging design prototypes in the marketplace and how consumers perceived effective packaging design with an analysis of event-related potential (ERP), measure of brain responses by means of electroencephalography (EEG). The experiment was conducted with 120 packaging design samples. Whether familiar or unknown to the consumers, packaging design prototypes in the marketplace showed: brand name, color combination, layout, typography, and the usage of imagery through photography or illustrations. Analysis of event-related potentials indicated that for novel and conventional classic packaging design, N1 was involved in the visual discrimination processing and spatial attention; P3 was involved in the novelty and affective processing; and N400 was involved in response to familiarity detection. Through this research, new findings can contribute and provide reference on how to obtain better result design guidelines in order to create an effective packaging design.