Packaging Technology and Science

The present article aims to review qualitative and quantitative literature on packaging design while exploring the research opportunities in this area and serves as a roadmap for future packaging design studies and research. A total of 89 articles published between 1990 and 2011 are reviewed and classified by content; related International Standards are also presented and discussed, and a conceptual framework for packaging design is presented. Finally, an agenda for future research in this area is provided.

Ethylene vinyl alcohol films containing two natural flavonoids have been used as antioxidant active materials for food packaging. The results show that it is possible to reduce food oxidation without adding antioxidants to the food by actively reducing the presence of radical oxidative species even though the antioxidants are not released into the food. The films obtained can be used to protect any type of food, including dry or fatty products.

The process of developing a numerical model for a fully inflated dunnage bag is presented. Included is a discussion of the modelling aspects pertaining to the paper material and simulated inflation of the thin-walled structure. The final model takes into consideration the full geometry of a representative dunnage bag in a basic application and is validated with physical tests.

The releases of eugenol and isoeugenol from soy protein isolate films into simulated fatty food (olive oil) were determined by high performance liquid chromatography. The partition coefficients and diffusion coefficients of eugenol and isoeugenol at different temperatures were obtained. The activation energies for the release of eugenol and isoeugenol are 52.4 and 53.9 kJ/mol, respectively.