A cradle-to-grave life cycle assessment of multilayer plastic film food packaging materials, comparing to a paper-based alternative

This study evaluates alternatives to polymers with high environmental impact in plastic-based multilayer packaging (PMP). This Life Cycle Assessment (LCA) quantifies energy demand, fossil resource scarcity (FRS), and greenhouse gases (GHG) associated with 14 PMP films, with comparisons to coated paper-based packaging (CPP). Two functional units, one ton and one m3of packaging, were considered. End-of-life scenarios, including landfilling and incineration, were based on average US use for plastic waste, along with recycling for CPP paper. Production of polyamide 6 (PA 6) has four times the GHG impact of polymers like high-density polyethylene (HDPE) and linear low-density polyethylene (LLDPE) due to its natural gas demand, and almost twice that of polystyrene (PS), the second highest environmental burden for a skin layer on a volume basis. Polyethylene terephthalate (PET) is a promising alternative to PA 6, offering improved functionality and reduced environmental impact. As a core layer, ethylene vinyl alcohol (EVOH) has lower impacts than PA 6 in terms of energy (-35%), GHGs (-74%), and FRS (-34%). Among PMPs, HDPE-EVOH, LDPE-EVOH, LLDPE-EVOH, and PP-EVOH have lower environmental impacts while meeting required O2and water permeability. CPP production is more environmentally-friendly than PMPs in energy (25-34% improvement), FRS (81-83% improvement), and GHGs (34-62% improvement). Using 75% recovered paper in CPP production improves energy, FRS, and GHG impacts by up to 41%, 16%, and 11%, respectively, compared to using virgin paper. This study offers a framework for layered packaging impact assessments, guiding manufacturers toward environmentally-friendly options that retain essential functions.

Enhancing safety and quality in the global cheese industry: A review of innovative preservation techniques

The global cheese industry faces challenges in adopting new preservation methods due to microbiological decay and health risks associated with chemical preservatives. Ensuring the safety and quality control of hard and semi-hard cheeses is crucial given their prolonged maturation and storage. Researchers are urged to create cheese products emphasizing safety, minimal processing, eco-labels, and clean labels to address consumer health and environmental worries. This review aims to explore effective strategies for ensuring the safety and quality of ripened cheeses, covering traditional techniques like aging, maturation, and salting, along with innovative methods such as modified and vacuum packaging, high-pressure processing, and active and intelligent packaging. Additionally, sustainable cheese preservation approaches, their impact on shelf life extension, and the physiochemical and quality attributes post-preservation are all analyzed. Overall, the cheese industry stands to benefit from this evaluation through enhanced market value, increased consumer satisfaction, and better environmental sustainability.The integration of novel preservation techniques in the cheese industry not only addresses current challenges but also paves the way for a more sustainable and consumer-oriented approach. By continually refining and implementing safety measures, quality control processes, and environmentally friendly practices, cheese producers can meet evolving consumer demands while ensuring the longevity and integrity of their products. Through a concerted effort to embrace innovation and adapt to changing market dynamics, the global cheese industry is poised to thrive in a competitive landscape where safety, quality, and sustainability are paramount.

A Sustainable Material for Sheep's Cheese Wedges Stored under Different Atmosphere Conditions

This study is based on the need to improve packaging sustainability in the food industry. Its aim was to assess the performance of a recyclable plastic material for semi-hard sheep's cheese wedges packaging as an alternative to conventional non-sustainable plastic materials. Four different packaging treatments (air, vacuum, and CO2/N2 gas mixtures 50/50 and 80/20% (v/v)) were studied. Changes in gas headspace composition, sensory properties, cheese gross composition, weight loss, pH, colour, and texture profile were investigated at 5 ± 1 °C storage for 56 days. The sensory analysis indicated that vacuum packaging scored the worst in paste appearance and holes, and air atmosphere the worst in flavour; it was concluded that cheeses were unfit from day 14-21 onwards. Air and vacuum packaging were responsible for most of the significant changes identified in the texture profile analysis, and most of these happened in the early stages of storage. The colour parameters a* and b* differentiated the air packaging from the rest of the conditions. As in previous studies using conventional plastic materials, modified atmosphere packaging, either CO2/N2 50/50 or 80/20% (v/v), was the most effective preserving technique to ensure the quality of this type of cheese when comparing air and vacuum packaging treatments.

Effect of Vacuum Packaging on the Biochemical, Viscoelastic, and Sensory Properties of a Spanish Cheese during Chilled Storage

The unique qualities of Spanish cheeses, such as the San Simón da Costa (SSC) cheese, are protected by the Protected Designation of Origin (PDO) status. The technological importance of chilled storage at 4 °C of vacuum-packaged (V) and natural (N) (unpackaged) cheeses was examined. For this purpose, the physico-chemical, biochemical, mechanical (puncture tests), viscoelastic (oscillatory and transient tests) and sensory properties of V and N cheeses were compared and analysed. During chilled storage, the caseins in V cheeses did not undergo proteolytic reactions. Low temperature maintained a low intensity of proteolytic phenomena for up to 6 months. Lipolysis was more intense in the N than in the V samples. The moisture content decreased in the N cheeses during chilled storage, and thus, the casein matrix concentration and ionic strength increased, resulting in an increase in the gel strength (S) parameter and complex modulus (G*), and the conformational stability-high stress amplitude (σ_max). The low and similar values of the n' and n'' exponents (mechanical spectra) and the n parameter (transient tests) indicated the high degree of the temporal stability of the cheese network in both the N and V samples, irrespective of storage time. Likewise, the similar values of the phase angle (δ) for the N and V cheeses during storage indicate energy-stable bonds in the SSC cheese matrix. The attributes of the oral tactile phase (firmness, friability, gumminess, and microstructure perception), mechanical parameters and viscoelastic moduli enabled the discrimination of the packaged and unpackaged cheeses. Cheeses chilled and stored without packaging were awarded the highest scores for sensory attributes (preference) by trained panellists.

Optimization of Modified Atmosphere Packaging for Sheep's Milk Semi-Hard Cheese Wedges during Refrigerated Storage: Physicochemical and Sensory Properties

Modified atmosphere packaging (MAP) has become a good potential strategy to retain quality throughout the shelf life of perishable foods. The aim of this work was to evaluate different packaging atmospheres on semi-hard protected designation of origin Idiazabal cheese wedges. Six different packaging treatments (air, vacuum, and CO₂/N₂ gas mixtures in the ratio of 20/80, 50/50, 80/20, and 100/0% v/v, respectively) were studied. Changes in gas headspace composition, cheese gross composition, weight loss, pH, acidity, colour, and textural and sensory properties were investigated during 56 days of refrigerated storage at 5 ± 1 °C. MAP was the most effective preserving technique compared to air- and vacuum-packaging treatments. The cheese characteristics with the greatest discriminating weight in the preservation techniques were paste appearance, holes, flavour, a* (redness) and b* (yellowness) colour parameters, and slope to hardness. Air-packaged cheeses, on 35 day, presented a mouldy flavour. Vacuum packaging affected paste appearance (greasy, plastic marks, and non-homogeneous colour) and holes (occluded and unnatural appearance) starting after 14 packaging days. MAP mixtures with CO₂ concentration between 50/50 and 80/20% CO₂/N₂ (v/v) are recommended to ensure sensory quality and stability in the distribution of these raw sheep-milk cheese wedges.

A Review of the Preservation of Hard and Semi-Hard Cheeses: Quality and Safety

Cheese is a dairy product with potential health benefits. Cheese consumption has increased due to the significant diversity of varieties, versatility of product presentation, and changes in consumers’ lifestyles. Spoilage of hard and semi-hard cheeses can be promoted by their maturation period and/or by their long shelf-life. Therefore, preservation studies play a fundamental role in maintaining and/or increasing their shelf-life, and are of significant importance for the dairy sector. The aim of this review is to discuss the most effective methods to ensure the safety and sensory quality of ripened cheeses. We review traditional methods, such as freezing, and modern and innovative technologies, such as high hydrostatic pressures, chemical and natural vegetable origin preservatives, vacuum and modified atmosphere packaging, edible coatings and films, and other technologies applied at the end of storage and marketing stages, including light pulses and irradiation. For each technology, the main advantages and limitations for industrial application in the dairy sector are discussed. Each type of cheese requires a specific preservation treatment and optimal application conditions to ensure cheese quality and safety during storage. The environmental impact of the preservation technologies and their contribution to the sustainability of the food chain are discussed.

Reducing atmosphere packaging as a novel alternative technique for extending shelf life of fresh cheese

An atmosphere composed of hydrogen gas-included gaseous mixture was tested for packaging fresh cheese samples. The cheese samples were packaged in reducing atmosphere packaging (RAP) [RAP 1 (90% CO2/6% N2/4% H2), RAP 2 (50% CO2/46% N2/4% H2)], modified atmosphere packaging (MAP) [MAP 1 (90% CO2/10% N2), MAP 2 (50% CO2/50% N2) and MAP 3 (Air)], and unpackaged (control) conditions without using any preservatives, then stored at + 4 °C for 7 weeks. The closest values of color and titratable acidity to the fresh sample were observed for RAP 1. The highest and lowest total mesophilic-aerobic bacteria counts were noted for control and RAP 1 samples, respectively. The yeast-mold counts of all sample groups increased by the time; where RAPs groups exhibited the lowest counts. The similarity between RAP and fresh samples attracts attention to the protective role of hydrogen in preserving the freshness of fresh cheese without using any preservatives.