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Gritsch L, Breslmayer G, Rainer R, Stipanovic H, Tischberger-Aldrian A, Lederer J. Critical properties of plastic packaging waste for recycling: A case study on non-beverage plastic bottles in an urban MSW system in Austria. WASTE MANAGEMENT (NEW YORK, N.Y.) 2024; 185:10-24. [PMID: 38815530 DOI: 10.1016/j.wasman.2024.05.035] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/17/2024] [Revised: 05/02/2024] [Accepted: 05/22/2024] [Indexed: 06/01/2024]
Abstract
The low recycling rate of post-consumer plastic packaging waste (PPW), which is partly due to insufficient separate collection, heterogeneous composition and high levels of contamination, poses a challenge in Austria, where the recycling rate must double in order to meet the target of 55 %. This study analyzes key packaging characteristics of non-beverage plastic bottles influencing recyclability, using Vienna as a case study. Additionally, a net quantity indicator and separate collection rates were calculated. 738 bottles from mixed MSW and 1,159 bottles from separate PPW collection were analyzed. The main polymer's proportion described by the net quantity indicator was higher for bottles from separate collection (69-72 %) than from mixed MSW (58 %), showing that a large share of the foreign materials are residues and dirt, with significantly higher contents in mixed MSW (20 %) than in separate collection (11 %). With a separate collection rate of 19.2 %, the great potential for recycling currently lies in mixed MSW at 4,112 t/yr. Thereof, 46 % is uncolored, 54 % is colored/white and, in terms of material grade, 30 % is food grade. The most common filling volume for PET, PP and HDPE was 0.5 < x ≤ 1.5 L (23-59 %) and the most common decoration technology was label (60-85 %). PET and PP had the highest shares of food-grade bottles (37-46 %), while PP had the highest share of colored bottles (22-31 %). The mechanical recycling potential of bottles depends largely on packaging characteristics, influencing separate collection and also automatic sorting. Harmonized design specifications are therefore crucial for this heterogeneous PPW fraction.
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Affiliation(s)
- Lea Gritsch
- Christian Doppler Laboratory for a Recycling-based Circular Economy, Institute of Chemical, Environmental and Bioscience Engineering, TU Wien, Austria.
| | - Gisela Breslmayer
- Christian Doppler Laboratory for a Recycling-based Circular Economy, Institute of Chemical, Environmental and Bioscience Engineering, TU Wien, Austria
| | - Ricarda Rainer
- Christian Doppler Laboratory for a Recycling-based Circular Economy, Institute of Chemical, Environmental and Bioscience Engineering, TU Wien, Austria
| | - Hana Stipanovic
- Chair of Waste Processing Technology and Waste Management, Montanuniversitaet Leoben, Austria
| | | | - Jakob Lederer
- Christian Doppler Laboratory for a Recycling-based Circular Economy, Institute of Chemical, Environmental and Bioscience Engineering, TU Wien, Austria
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2
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Doğdu G, Pekdemir T, Lakestani S, Karabörk Ş, Çavuş O. Hidden realities: Food waste from servings in mini size packaging. WASTE MANAGEMENT (NEW YORK, N.Y.) 2024; 173:141-151. [PMID: 37989013 DOI: 10.1016/j.wasman.2023.11.014] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/18/2023] [Revised: 10/12/2023] [Accepted: 11/13/2023] [Indexed: 11/23/2023]
Abstract
This paper provides data obtained from real-life measurement of the Food Waste (FW) associated with the services offering food in mini size (9-20 g) single-use packaging representing the impact of the difficulties in emptying the food from such packages and service characteristics. We collected discarded such food packages from commercial public eateries (a time-share thermal town, student canteen, and student refectory), quantified FW, and subjected data to statistical analysis regarding the eatery places, package characteristics, and food type. The results suggest that service style, packaging, and consumer wastefulness can cause 10-47 %, 3-11 %, and 5-37 % FW, respectively, indicating hidden part of the wastage iceberg from mini size food portions with vast implication on the food and relevant packaging sustainability. Regarding the packing, the dominant cause of FW is difficulties in emptying the food, such as the shape, size, depth, width, and material of the package. Concerning the consumer wastefulness, our measurements seem to imply that the groups with relatively higher affluency creates more FW. Our results will prove to be highly beneficial in both promoting efforts to raise awareness of not only consumers but also industry players and decision makers on the sustainability for food and relevant packaging material.
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Affiliation(s)
- Gamze Doğdu
- Department of Environmental Engineering, Faculty of Engineering, Bolu Abant İzzet Baysal University, Bolu, Türkiye.
| | - Turgay Pekdemir
- Department of Chemical Engineering, Faculty of Engineering, Bolu Abant İzzet Baysal University, Bolu, Türkiye; Innovative Food Technologies Development Application and Research Centre, Bolu Abant İzzet Baysal University, Bolu, Türkiye.
| | - Sanaz Lakestani
- Scientific Industrial and Technological Application and Research Centre, Bolu Abant İzzet Baysal University, Bolu, Türkiye.
| | - Şeyda Karabörk
- Innovative Food Technologies Development Application and Research Centre, Bolu Abant İzzet Baysal University, Bolu, Türkiye; Department of Medical Microbiology, Faculty of Medicine, Bolu Abant İzzet Baysal University, Bolu, Türkiye.
| | - Osman Çavuş
- Department of Gastronomy and Culinary Arts, Faculty of Tourism, Bolu Abant İzzet Baysal University, Bolu, Türkiye.
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3
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Böröcz P. Decision on single-use and reusable food packaging: searching for the optimal solution using a fuzzy mathematical approach. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:1042-1048. [PMID: 34994398 PMCID: PMC10078631 DOI: 10.1002/jsfa.11745] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/25/2021] [Revised: 12/22/2021] [Accepted: 01/07/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND In modern food supply chains it is becoming increasingly important for companies to have sustainable product packaging systems. Deciding the protection, marketing, and logistical function of packaging, at optimal cost, is a very complex matter for professionals. The decision is usually between disposable (single-use) and reusable (returnable) packaging solutions and their special characteristics. In practice, the focus of this decision is based on historical experience and traditions, taking a cost-based and/or a criteria-based approach. This considers a wide range of cost factors. Packaging cost is an important factor, but not the only one, in determining the optimal solution. RESULTS This study presents a three-dimensional fuzzy signature model with a fuzzy method that can be applied to the packaging decision problem to investigate the interconnections among factors that affect the final results, beyond simple binary logic. Two types of food packaging, beverage glass and polyethylene terephthalate (PET) bottles, were chosen to validate the usability of the model. CONCLUSION Fuzzy signatures can model the subjectivity of human definitions and criteria using the knowledge of professionals - human knowledge, which is experienced under real conditions and is used in practice in the food-packaging decision process. Food-packaging decision components and the final decision can be determined by fuzzy algorithms using membership functions on aggregation and weighted values. © 2022 The Author. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Péter Böröcz
- Department of Logistics and ForwardingSzéchenyi István UniversityGyőrHungary
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4
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Ferrara C, Migliaro V, Ventura F, De Feo G. An economic and environmental analysis of wine packaging systems in Italy: A life cycle (LC) approach. THE SCIENCE OF THE TOTAL ENVIRONMENT 2023; 857:159323. [PMID: 36216063 DOI: 10.1016/j.scitotenv.2022.159323] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/09/2022] [Revised: 10/03/2022] [Accepted: 10/05/2022] [Indexed: 06/16/2023]
Abstract
The main aim of this study was to perform a combined life cycle assessment and life cycle costing of the most used wine packaging systems in Italy. Packaging plays a key role in food and beverage production and supply chain, but the increasing volume of packaging used causes many environmental concerns. The wine sector is no exception, especially in Italy that is the largest producer in the world. Eight packaging alternatives were compared in environmental and economic terms assuming a functional unit of three litres and a cradle to grave approach: one aseptic carton system, two bag-in-box systems, two PET bottle systems, and three glass bottle systems. The results were analysed with an eco-efficiency portfolio approach. There was consistency between the LCA and LCC results for most of the packaging systems. From both the environmental and economical point of views, aseptic cartons and bag-in-box systems were the most sustainable alternatives, while the glass systems had the worst global performances due to the high weight and consequent huge energy consumption during bottle production. The size of the containers was the key factor that most affected the results both in environmental and economic terms.
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Affiliation(s)
- Carmen Ferrara
- DIIn, Department of Industrial Engineering, University of Salerno, Via Giovanni Paolo II 132, 84084, Fisciano (Sa), Italy
| | - Valeria Migliaro
- DIIn, Department of Industrial Engineering, University of Salerno, Via Giovanni Paolo II 132, 84084, Fisciano (Sa), Italy
| | | | - Giovanni De Feo
- DIIn, Department of Industrial Engineering, University of Salerno, Via Giovanni Paolo II 132, 84084, Fisciano (Sa), Italy.
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5
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Degieter M, Gellynck X, Goyal S, Ott D, De Steur H. Life cycle cost analysis of agri-food products: A systematic review. THE SCIENCE OF THE TOTAL ENVIRONMENT 2022; 850:158012. [PMID: 35970454 DOI: 10.1016/j.scitotenv.2022.158012] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/17/2022] [Revised: 07/26/2022] [Accepted: 08/09/2022] [Indexed: 06/15/2023]
Abstract
Because of the increasing challenges the global food system is facing on a social, economic and environmental level, and the need to meet the United Nations Sustainable Development Goals (SDGs) by 2030, agri-food systems are increasingly required to become more sustainable. Life cycle tools, such as a life cycle assessment (LCA) and life cycle cost analysis (LCC) to evaluate the environmental and economic performance respectively, play an important role in sustainability research. Contrary to LCA, the LCC methodology is not standardized for agri-food products. This study aims to obtain insights into the use of LCC in the agri-food sector using a systematic review approach. Data related to the methodology and findings of life cycle cost analyses of agri-food products were extracted from 92 articles, covering a wide range of products (crops: 59, food/drinks: 22, other: 11) and purposes. Currently, there is no consensus about LCC type definitions and the definition of different types of system boundaries amongst researchers. Furthermore, these and other methodological choices are often not reported in the analyzed studies. The data collection itself can also differ across studies, especially with regards to the inclusion of different cost categories. It is important to include each cost category since all categories have been identified as a costs hotspot in our list of studies (inputs: 84 %, labor: 62 %, machinery: 27 %, other: 39 %). Standardizing the LCC methodology is recommended to ensure comparability and enhance the scientific impact of studies. Integrating LCC results with findings from other life cycle tools, as done in 29 studies, can further support decision-making. The most common methods for integrating results are eco-efficiency analysis and multi-criteria decision analysis methods. In conclusion, it is clear that LCC is a very valuable tool, as a method on its own or complemented by other life cycle tools.
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Affiliation(s)
- Margo Degieter
- Division of Agri-Food Marketing and Chain Management, Ghent University, Gent, Belgium.
| | - Xavier Gellynck
- Division of Agri-Food Marketing and Chain Management, Ghent University, Gent, Belgium.
| | | | | | - Hans De Steur
- Division of Agri-Food Marketing and Chain Management, Ghent University, Gent, Belgium.
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6
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Siddiqui SA, Zannou O, Bahmid NA, Fidan H, Alamou AF, Nagdalian АА, Hassoun A, Fernando I, Ibrahim SA, Arsyad M. Consumer behavior towards nanopackaging - A new trend in the food industry. FUTURE FOODS 2022. [DOI: 10.1016/j.fufo.2022.100191] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
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7
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Al-Thani NA, Al-Ansari T, Haouari M. Integrated TOPSIS-COV approach for selecting a sustainable PET waste management technology: A case study in Qatar. Heliyon 2022; 8:e10274. [PMID: 36061036 PMCID: PMC9434055 DOI: 10.1016/j.heliyon.2022.e10274] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2022] [Revised: 07/02/2022] [Accepted: 08/09/2022] [Indexed: 10/28/2022] Open
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8
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Krauter V, Bauer AS, Milousi M, Dörnyei KR, Ganczewski G, Leppik K, Krepil J, Varzakas T. Cereal and Confectionary Packaging: Assessment of Sustainability and Environmental Impact with a Special Focus on Greenhouse Gas Emissions. Foods 2022; 11:1347. [PMID: 35564070 PMCID: PMC9101209 DOI: 10.3390/foods11091347] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2022] [Revised: 04/28/2022] [Accepted: 05/03/2022] [Indexed: 11/16/2022] Open
Abstract
The usefulness of food packaging is often questioned in the public debate about (ecological) sustainability. While worldwide packaging-related CO2 emissions are accountable for approximately 5% of emissions, specific packaging solutions can reach significantly higher values depending on use case and product group. Unlike other groups, greenhouse gas (GHG) emissions and life cycle assessment (LCA) of cereal and confectionary products have not been the focus of comprehensive reviews so far. Consequently, the present review first contextualizes packaging, sustainability and related LCA methods and then depicts how cereal and confectionary packaging has been presented in different LCA studies. The results reveal that only a few studies sufficiently include (primary, secondary and tertiary) packaging in LCAs and when they do, the focus is mainly on the direct (e.g., material used) rather than indirect environmental impacts (e.g., food losses and waste) of the like. In addition, it is shown that the packaging of cereals and confectionary contributes on average 9.18% to GHG emissions of the entire food packaging system. Finally, recommendations on how to improve packaging sustainability, how to better include packaging in LCAs and how to reflect this in management-related activities are displayed.
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Affiliation(s)
- Victoria Krauter
- Packaging and Resource Management, Department Applied Life Sciences, FH Campus Wien, University of Applied Sciences, 1030 Vienna, Austria; (A.-S.B.); (J.K.)
| | - Anna-Sophia Bauer
- Packaging and Resource Management, Department Applied Life Sciences, FH Campus Wien, University of Applied Sciences, 1030 Vienna, Austria; (A.-S.B.); (J.K.)
| | - Maria Milousi
- Department of Chemical Engineering, University of Western Macedonia, 50100 Kozani, Greece;
| | | | - Greg Ganczewski
- Management in Networked and Digital Societies (MINDS) Department, Kozminski University, 03-301 Warsaw, Poland;
| | - Kärt Leppik
- Center of Food and Fermentation Technologies, 12618 Tallinn, Estonia;
- Department of Chemistry and Biotechnology, School of Science, Tallinn University of Technology, 19086 Tallinn, Estonia
| | - Jan Krepil
- Packaging and Resource Management, Department Applied Life Sciences, FH Campus Wien, University of Applied Sciences, 1030 Vienna, Austria; (A.-S.B.); (J.K.)
| | - Theodoros Varzakas
- Department of Food Science and Technology, University of Peloponnese, 24100 Kalamata, Greece;
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9
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Sasaki Y, Orikasa T, Nakamura N, Hayashi K, Yasaka Y, Makino N, Shobatake K, Koide S, Shiina T. Determination of the most environmentally friendly packaging for peach during transportation by modeling the relationship between food loss reduction and environmental impact. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111120] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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10
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Dos Santos Gonçalves PV, Campos LMS. A systemic review for measuring circular economy with multi-criteria methods. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2022; 29:31597-31611. [PMID: 35001284 DOI: 10.1007/s11356-022-18580-w] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/02/2021] [Accepted: 01/05/2022] [Indexed: 06/14/2023]
Abstract
Determining the circularity of a system through a criteria and indicators approach has been the focus of research in many branches of science. In this way, this work aims to review multiple criteria decision-making (MCDM) methods employed for measuring circular economy (CE) indicators and CE aspects at different levels (micro, meso, and macro). For this purpose, a systematic literature review (SLR) was conducted in ISI Web of Science and Scopus databases. Further, the results summarized 22 MCDM techniques, 27 CE aspects, and 36 CE indicators The SLR provides a concept map highlighting the relation of the level of circularity implementation (subdivided into micro-, meso-, and macro-levels) and MCDM techniques and demonstrates the interaction between CE aspects and indicators. The review provides an outline as to how MCDM techniques can solve problems related to CE aspects and marks the relevance in the use of CE indicators to support circularity aspects and to construct criteria in the methodologies applied.
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Affiliation(s)
- Paulo Vitor Dos Santos Gonçalves
- Graduate Program in Production Engineering (PPGEP), Universidade Federal de Santa Catarina (UFSC), Campus Universitario Trindade, Florianopolis, SC, 88062-451, Brazil
| | - Lucila M S Campos
- Graduate Program in Production Engineering (PPGEP), Universidade Federal de Santa Catarina (UFSC), Campus Universitario Trindade, Florianopolis, SC, 88062-451, Brazil.
- Department of Production Engineering (EPS), Universidade Federal de Santa Catarina (UFSC), Campus Universitario Trindade, Florianopolis, SC, 88062-451, Brazil.
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11
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Liu F, Li M, Wang Q, Yan J, Han S, Ma C, Ma P, Liu X, McClements DJ. Future foods: Alternative proteins, food architecture, sustainable packaging, and precision nutrition. Crit Rev Food Sci Nutr 2022; 63:6423-6444. [PMID: 35213241 DOI: 10.1080/10408398.2022.2033683] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
There are numerous challenges facing the modern food and agriculture industry that urgently need to be addressed, including feeding a growing global population, mitigating and adapting to climate change, decreasing pollution, waste, and biodiversity loss, and ensuring that people remain healthy. At the same time, foods should be safe, affordable, convenient, and delicious. The latest developments in science and technology are being deployed to address these issues. Some of the most important elements within this modern food design approach are encapsulated by the MATCHING model: Meat-reduced; Automation; Technology-driven; Consumer-centric; Healthy; Intelligent; Novel; and Globalization. In this review article, we focus on four key aspects that will be important for the creation of a new generation of healthier and more sustainable foods: emerging raw materials; structural design principles for creating innovative products; developments in eco-friendly packaging; and precision nutrition and customized production of foods. We also highlight some of the most important new developments in science and technology that are being used to create future foods, including food architecture, synthetic biology, nanoscience, and sensory perception.Supplemental data for this article is available online at https://doi.org/10.1080/10408398.2022.2033683.
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Affiliation(s)
- Fuguo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, PR China
| | - Moting Li
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, PR China
| | - Qiankun Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, PR China
| | - Jun Yan
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, PR China
| | - Shuang Han
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, PR China
| | - Cuicui Ma
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, PR China
| | - Peihua Ma
- Department of Nutrition and Food Science, College of Agriculture and Natural Resources, University of Maryland, College Park, MD, USA
| | - Xuebo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, PR China
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12
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Roy S, Rhim JW. Carrageenan/agar-based functional film integrated with zinc sulfide nanoparticles and Pickering emulsion of tea tree essential oil for active packaging applications. Int J Biol Macromol 2021; 193:2038-2046. [PMID: 34774596 DOI: 10.1016/j.ijbiomac.2021.11.035] [Citation(s) in RCA: 31] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2021] [Revised: 11/02/2021] [Accepted: 11/04/2021] [Indexed: 10/19/2022]
Abstract
A functional carrageenan/agar-based film was prepared by combining tea tree oil Pickering emulsion (PET) and zinc sulfide nanoparticles (ZnSNP). PET was formulated using tea tree essential oil stabilized with nanocellulose fibers. PET and ZnSNPs were uniformly dispersed in the binary polymer matrix and formed compatible films. The incorporation of ZnSNPs improved the mechanical strength, whereas PET slightly decreased the strength, but the combined addition of ZnSNP and PET maintained the mechanical strength with slightly improved flexibility. The addition of ZnSNP and PET, alone or in combination, slightly improved the water vapor barrier, water resistance, and thermal stability of the film. In addition, the carrageenan/agar-based composite membrane showed distinct antioxidant and antibacterial activity. The ZnSNP and PET incorporated binary composite films with enhanced physical and functional properties are likely to be used in active food packaging applications.
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Affiliation(s)
- Swarup Roy
- Department of Food and Nutrition, BioNanocomposite Research Center, Kyung Hee University, 26 Kyungheedae-ro, Dongdaemun-gu, Seoul 02447, Republic of Korea
| | - Jong-Whan Rhim
- Department of Food and Nutrition, BioNanocomposite Research Center, Kyung Hee University, 26 Kyungheedae-ro, Dongdaemun-gu, Seoul 02447, Republic of Korea.
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13
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Bauer AS, Tacker M, Uysal-Unalan I, Cruz RMS, Varzakas T, Krauter V. Recyclability and Redesign Challenges in Multilayer Flexible Food Packaging-A Review. Foods 2021; 10:foods10112702. [PMID: 34828983 PMCID: PMC8624454 DOI: 10.3390/foods10112702] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2021] [Revised: 10/24/2021] [Accepted: 10/30/2021] [Indexed: 12/05/2022] Open
Abstract
Multilayer flexible food packaging is under pressure to redesign for recyclability. Most multilayer films are not sorted and recycled with the currently available infrastructure, which is based on mechanical recycling in most countries. Up to now, multilayer flexible food packaging was highly customizable. Diverse polymers and non-polymeric layers allowed a long product shelf-life and an optimized material efficiency. The need for more recyclable solutions asks for a reduction in the choice of material. Prospectively, there is a strong tendency that multilayer flexible barrier packaging should be based on polyolefins and a few recyclable barrier layers, such as aluminium oxide (AlOx) and silicon oxide (SiOx). The use of ethylene vinyl alcohol (EVOH) and metallization could be more restricted in the future, as popular Design for Recycling Guidelines have recently reduced the maximum tolerable content of barrier materials in polyolefin packaging. The substitution of non-recyclable flexible barrier packaging is challenging because only a limited number of barriers are available. In the worst case, the restriction on material choice could result in a higher environmental burden through a shortened food shelf-life and increased packaging weights.
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Affiliation(s)
- Anna-Sophia Bauer
- Packaging and Resource Management, Department Applied Life Sciences, FH Campus Wien, University of Applied Sciences, Helmut-Qualtinger-Gasse 2/2/3, 1030 Vienna, Austria; (A.-S.B.); (M.T.)
| | - Manfred Tacker
- Packaging and Resource Management, Department Applied Life Sciences, FH Campus Wien, University of Applied Sciences, Helmut-Qualtinger-Gasse 2/2/3, 1030 Vienna, Austria; (A.-S.B.); (M.T.)
- Circular Analytics TK GmbH, Otto-Bauer-Gasse 3/13, 1060 Vienna, Austria
| | - Ilke Uysal-Unalan
- Department of Food Science, Aarhus University, Agro Food Park 48, 8200 Aarhus, Denmark;
- CiFOOD—Center for Innovative Food Research, Aarhus University, Agro Food Park 48, 8200 Aarhus, Denmark
| | - Rui M. S. Cruz
- Department of Food Engineering, Institute of Engineering, Campus da Penha, Universidade do Algarve, 8005-139 Faro, Portugal;
- MED—Mediterranean Institute for Agriculture, Environment and Development, Faculty of Sciences and Technology, Campus de Gambelas, Universidade do Algarve, 8005-139 Faro, Portugal
| | - Theo Varzakas
- Department of Food Science and Technology, University of Peloponnese, 24100 Kalamata, Greece;
| | - Victoria Krauter
- Packaging and Resource Management, Department Applied Life Sciences, FH Campus Wien, University of Applied Sciences, Helmut-Qualtinger-Gasse 2/2/3, 1030 Vienna, Austria; (A.-S.B.); (M.T.)
- Correspondence: ; Tel.: +43-1-606-68-77-3592
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14
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Jiang S, Wang F, Li Q, Sun H, Wang H, Yao Z. Environment and food safety: a novel integrative review. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2021; 28:54511-54530. [PMID: 34431060 PMCID: PMC8384557 DOI: 10.1007/s11356-021-16069-6] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/03/2021] [Accepted: 08/16/2021] [Indexed: 04/12/2023]
Abstract
Environment protection and food safety are two critical issues in the world. In this review, a novel approach which integrates statistical study and subjective discussion was adopted to review recent advances on environment and food safety. Firstly, a scientometric-based statistical study was conducted based on 4904 publications collected from the Web of Science Core Collection database. It was found that the research on environment and food safety was growing steadily from 2001 to 2020. Interestingly, the statistical analysis of most-cited papers, titles, abstracts, keywords, and research areas revealed that the research on environment and food safety was diverse and multidisciplinary. In addition to the scientometric study, strategies to protect environment and ensure food safety were critically discussed, followed by a discussion on the emerging research topics, including emerging contaminates (e.g., microplastics), rapid detection of contaminants (e.g., biosensors), and environment friendly food packaging materials (e.g., biodegradable polymers). Finally, current challenges and future research directions were proposed.
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Affiliation(s)
- Shanxue Jiang
- School of Ecology and Environment, Beijing Technology and Business University, Beijing, 100048, China
- State Environmental Protection Key Laboratory of Food Chain Pollution Control, Beijing Technology and Business University, Beijing, 100048, China
- Key Laboratory of Cleaner Production and Integrated Resource Utilization of China National Light Industry, Beijing Technology and Business University, Beijing, 100048, China
| | - Fang Wang
- School of Ecology and Environment, Beijing Technology and Business University, Beijing, 100048, China
- State Environmental Protection Key Laboratory of Food Chain Pollution Control, Beijing Technology and Business University, Beijing, 100048, China
- Key Laboratory of Cleaner Production and Integrated Resource Utilization of China National Light Industry, Beijing Technology and Business University, Beijing, 100048, China
| | - Qirun Li
- School of Ecology and Environment, Beijing Technology and Business University, Beijing, 100048, China
| | - Haishu Sun
- Department of Environmental Engineering, University of Science and Technology Beijing, Beijing, 100083, China
| | - Huijiao Wang
- School of Chemical and Environmental Engineering, China University of Mining and Technology (Beijing), Beijing, 100083, China
| | - Zhiliang Yao
- School of Ecology and Environment, Beijing Technology and Business University, Beijing, 100048, China.
- State Environmental Protection Key Laboratory of Food Chain Pollution Control, Beijing Technology and Business University, Beijing, 100048, China.
- Key Laboratory of Cleaner Production and Integrated Resource Utilization of China National Light Industry, Beijing Technology and Business University, Beijing, 100048, China.
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Consumer and Food Product Determinants of Food Wasting: A Case Study on Chicken Meat. SUSTAINABILITY 2021. [DOI: 10.3390/su13137027] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Food wastage is an environmental concern worldwide, particularly regarding households. This study aims to identify household food wasting segments and to assess the relationship between both consumer and food product determinants and the identified segments. Data were collected through a consumer survey of several packaged chicken products (n = 256; 2019) in a retail setting in Belgium. Of the participants, 36% reported never wasting any chicken meat. The average waste percentages were small, 1.1–3.1%, depending on the packaged product, although they were not significantly different between products. Participants with low levels of self-reported chicken waste were significantly older, without children and/or unemployed. Moreover, their households scored better for household routines and skills. They also agreed more to intend not to waste food, experienced a stronger injunctive norm and perceived consumer effectiveness. Additionally, lower chicken product wastage was discovered for households purchasing organic products and products with both a lower food convenience grade and shorter shelf life. Some relationships between household wastage and food product determinants contrast with expectations based on literature. The cause can be that some determinants are more related to food wasting (e.g., when participants buy organic products) than others (e.g., the products’ shelf life).
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Life cycle assessment and energy comparison of aseptic ohmic heating and appertization of chopped tomatoes with juice. Sci Rep 2021; 11:13041. [PMID: 34158552 PMCID: PMC8219726 DOI: 10.1038/s41598-021-92211-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2021] [Accepted: 06/07/2021] [Indexed: 01/04/2023] Open
Abstract
The energy balance and life cycle assessment (LCA) of ohmic heating and appertization systems for processing of chopped tomatoes with juice (CTwJ) were evaluated. The data included in the study, such as processing conditions, energy consumption, and water use, were experimentally collected. The functional unit was considered to be 1 kg of packaged CTwJ. Six LCA impact assessment methodologies were evaluated for uncertainty analysis of selection of the impact assessment methodology. The energy requirement evaluation showed the highest energy consumption for appertization (156 kWh/t of product). The energy saving of the ohmic heating line compared to the appertization line is 102 kWh/t of the product (or 65% energy saving). The energy efficiencies of the appertization and ohmic heating lines are 25% and 77%, respectively. Regarding the environmental impact, CTwJ processing and packaging by appertization were higher than those of ohmic heating systems. In other words, CTwJ production by the ohmic heating system was more environmentally efficient. The tin production phase was the environmental hotspot in packaged CTwJ production by the appertization system; however, the agricultural phase of production was the hotspot in ohmic heating processing. The uncertainty analysis results indicated that the global warming potential for appertization of 1 kg of packaged CTwJ ranges from 4.13 to 4.44 kg CO2eq. In addition, the global warming potential of the ohmic heating system ranges from 2.50 to 2.54 kg CO2eq. This study highlights that ohmic heating presents a great alternative to conventional sterilization methods due to its low environmental impact and high energy efficiency.
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Sustainable Agri-Food Processes and Circular Economy Pathways in a Life Cycle Perspective: State of the Art of Applicative Research. SUSTAINABILITY 2021. [DOI: 10.3390/su13052472] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
This study aims at providing a systematic and critical review on the state of the art of life cycle applications from the circular economy point of view. In particular, the main objective is to understand how researchers adopt life cycle approaches for the measurement of the empirical circular pathways of agri-food systems along with the overall lifespan. To perform the literature review, the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) protocol was considered to conduct a review by qualitative synthesis. Specifically, an evaluation matrix has been set up to gather and synthesize research evidence, by classifying papers according to several integrated criteria. The literature search was carried out employing scientific databases. The findings highlight that 52 case studies out of 84 (62% of the total) use stand-alone life cycle assessment (LCA) to evaluate the benefits/impacts of circular economy (CE) strategies. In contrast, only eight studies (9.5%) deal with the life cycle costing (LCC) approach combined with other analyses while no paper deals with the social life cycle assessment (S-LCA) methodology. Global warming potential, eutrophication (for marine, freshwater, and terrestrial ecosystems), human toxicity, and ecotoxicity results are the most common LCA indicators applied. Only a few articles deal with the CE assessment through specific indicators. We argue that experts in life cycle methodologies must strive to adopt some key elements to ensure that the results obtained fit perfectly with the measurements of circularity and that these can even be largely based on a common basis.
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Looking for Answers to Food Loss and Waste Management in Spain from a Holistic Nutritional and Economic Approach. SUSTAINABILITY 2020. [DOI: 10.3390/su13010125] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The generation of food loss and waste (FLW) is a global problem for worldwide politics. About one-third of the food produced ends up in the rubbish before it is consumed. For this reason, it is essential to design and implement new strategies along the food supply chain (FSC) with the aim of reducing this FLW at each stage. However, not only mass quantification should be considered, but also economic and nutritional performance. The novelty of this study is the definition of a methodology based on the “distance to target” approach by means of multi-objective optimization to evaluate the economic and nutritional cost produced by this FLW. This methodology was applied to the Spanish food basket in 2015. The results revealed that 80% of the total FLW generated in economic and nutritional terms is concentrated in the agricultural production (53.3%) and consumption (26.3%) stages. In the first stages of the FSC, fruits (Dn eq.= 0.7), cereals (Dn eq.= 0.61), and vegetables (Dn eq.= 0.57) were the furthest from the distance target due to the great amount of FLW generated. Moreover, according to the normalized weighted distances obtained from the minimization of economic and nutritional cost, pulses (Dn eq. = 0.05–0.03) and eggs (Dn eq. = 0.02) were the more efficient food categories. The methodology described in this study proposes a single index to quantify the economic and nutritional cost of different food categories to facilitate the decision-making process. This index makes possible the definition of reduction strategies focused on specific food categories and depending on the FSC stage.
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Motelica L, Ficai D, Ficai A, Oprea OC, Kaya DA, Andronescu E. Biodegradable Antimicrobial Food Packaging: Trends and Perspectives. Foods 2020; 9:E1438. [PMID: 33050581 PMCID: PMC7601795 DOI: 10.3390/foods9101438] [Citation(s) in RCA: 111] [Impact Index Per Article: 27.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2020] [Revised: 10/01/2020] [Accepted: 10/07/2020] [Indexed: 02/07/2023] Open
Abstract
This review presents a perspective on the research trends and solutions from recent years in the domain of antimicrobial packaging materials. The antibacterial, antifungal, and antioxidant activities can be induced by the main polymer used for packaging or by addition of various components from natural agents (bacteriocins, essential oils, natural extracts, etc.) to synthetic agents, both organic and inorganic (Ag, ZnO, TiO2 nanoparticles, synthetic antibiotics etc.). The general trend for the packaging evolution is from the inert and polluting plastic waste to the antimicrobial active, biodegradable or edible, biopolymer film packaging. Like in many domains this transition is an evolution rather than a revolution, and changes are coming in small steps. Changing the public perception and industry focus on the antimicrobial packaging solutions will enhance the shelf life and provide healthier food, thus diminishing the waste of agricultural resources, but will also reduce the plastic pollution generated by humankind as most new polymers used for packaging are from renewable sources and are biodegradable. Polysaccharides (like chitosan, cellulose and derivatives, starch etc.), lipids and proteins (from vegetal or animal origin), and some other specific biopolymers (like polylactic acid or polyvinyl alcohol) have been used as single component or in blends to obtain antimicrobial packaging materials. Where the package's antimicrobial and antioxidant activities need a larger spectrum or a boost, certain active substances are embedded, encapsulated, coated, grafted into or onto the polymeric film. This review tries to cover the latest updates on the antimicrobial packaging, edible or not, using as support traditional and new polymers, with emphasis on natural compounds.
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Affiliation(s)
- Ludmila Motelica
- Faculty of Applied Chemistry and Materials Science, University Politehnica of Bucharest, 060042 Bucharest, Romania; (L.M.); (D.F.); (A.F.); (E.A.)
| | - Denisa Ficai
- Faculty of Applied Chemistry and Materials Science, University Politehnica of Bucharest, 060042 Bucharest, Romania; (L.M.); (D.F.); (A.F.); (E.A.)
| | - Anton Ficai
- Faculty of Applied Chemistry and Materials Science, University Politehnica of Bucharest, 060042 Bucharest, Romania; (L.M.); (D.F.); (A.F.); (E.A.)
- Section of Chemical Sciences, Academy of Romanian Scientists, 050045 Bucharest, Romania
| | - Ovidiu Cristian Oprea
- Faculty of Applied Chemistry and Materials Science, University Politehnica of Bucharest, 060042 Bucharest, Romania; (L.M.); (D.F.); (A.F.); (E.A.)
| | - Durmuş Alpaslan Kaya
- Department of Field Crops, Faculty of Agriculture, Hatay Mustafa Kemal University, 31030 Antakya Hatay, Turkey;
| | - Ecaterina Andronescu
- Faculty of Applied Chemistry and Materials Science, University Politehnica of Bucharest, 060042 Bucharest, Romania; (L.M.); (D.F.); (A.F.); (E.A.)
- Section of Chemical Sciences, Academy of Romanian Scientists, 050045 Bucharest, Romania
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Abstract
In modern logistics, companies and packaging engineers have to make decisions to find the optimal sustainable product-packaging system with adequate protection. The decision most often involves a decision option between disposable (single-trip) and reusable (returnable) packaging solutions. In practice, in most cases, this decision is based on historical data and traditions and only considers the packaging material and investment expenses. Although cost is an important factor, it is not the only one needed to find the optimal solution. Several other alternative factors further complicate the situation. Traditional (two-valued) logic is not able to model this problem. This study presents a novel technique to help the decision-making process using the application of fuzzy approach. The authors used three different fuzzy signatures connected by fuzzy rules to model the packaging decisions, which were based on logistics expert opinions. Practical examples are presented concerning both customer packaging (primary packaging) and industrial transport packaging (secondary packaging) as well.
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