Writing in the journal Food Hydrocolloids, a team of researchers from Zhejiang University in China has investigated porous hydrogel packaging for the safe transportation and storage of delicate fruits such as strawberries.
In a paper recently published in the journal Polymers, researchers aimed to develop an active polyvinyl alcohol (PVA) and corn starch-based thermoplastic starch (TPS) film to be used in food packaging equipped with the antioxidant and antimicrobial properties of watermelon rind extract combined with a glycerol plasticizer.
When working with powders, in-process performance and final product quality will be influenced by properties of the raw materials delivered to the process.
Image Cred...
Researchers from Chile and the UK have collaborated on a new paper in Materials exploring the use of agar in biodegradable packaging. The paper has important implications for reducing the environmental damage of plastic packaging.
Inspired by the bacteria-killing wings of insects like cicadas, scientists have developed a natural antibacterial texture for use on food packaging to improve shelf life and reduce waste.
Intelligent food packaging has the potential to advance the field of food science, providing materials with unique properties that surpass conventional packaging.
Writing in Materials Today, a team of scientists from the USA and Italy has reviewed the current progress and recent advances in research into using polymer composites for food packaging to create novel packaging materia...
In a study published in the journal Food Packaging and Shelf Life, researchers from Switzerland investigated the use of palladium-based oxygen scavengers to improve the shelf life of bakery products.
Toshiba Electronic Devices & Storage Corporation has introduced two photocouplers, “TLP5705H” and “TLP5702H,” housed in a thin SO6L package, for use as insulated gate drivers for small to medium capacity IGBTs/MOSFETs. Volume shipments start today.
Food quality is of paramount importance to the food and catering industries. Now, a paper published in Molecules has presented an innovative solution to keeping meat products fresh and improve their quality, shelf-life, and sensory properties: edible onion biofilms.