Packaging Technology and Science

Cover image for Vol. 28 Issue 9

Early View (Online Version of Record published before inclusion in an issue)

Editors-in-Chief: David Shires, Diana Twede

Impact Factor: 1.706

ISI Journal Citation Reports © Ranking: 2014: 11/40 (Engineering Manufacturing); 47/123 (Food Science & Technology)

Online ISSN: 1099-1522


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  1. Review Articles

    1. Review of Time Temperature Indicators as Quality Monitors in Food Packaging

      Shaodong Wang, Xinghai Liu, Mei Yang, Yu Zhang, Keyu Xiang and Rong Tang

      Article first published online: 27 AUG 2015 | DOI: 10.1002/pts.2148

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      Time temperature indicators (TTI) have become the highlight in both application and research area of intelligent packaging. In this paper, the latest research of TTI was reviewed, and its status quos as well as its main problems were elaborated, and the prospect of its development was envisaged, aiming to furnish reference and support for researchers in this realm.

  2. Research Articles

    1. Effect of Transport Packaging and Repackaging into Modified Atmosphere on Shelf Life and Quality of Thawed Atlantic Cod Loins

      Anlaug Ådland Hansen, Marit Rødbotten, Per Lea, Bjørn Tore Rotabakk, Sveinung Birkeland and Marit Kvalvåg Pettersen

      Article first published online: 26 AUG 2015 | DOI: 10.1002/pts.2139

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      The presented study shows that both corrugated cardboard (CC) and polypropylene (PP) boxes preserve quality of the fish product as good as expanded polystyrene (EPS), prior repackaging into modified atmosphere (MAP). The sensory attributes normally disliked by consumers even indicated longer shelf life for the CC without ice added, compared to with EPS without ice, probably caused by differences in time of temperature reduction from 4 °C to 0 °C during transport and temporary storage.

  3. Chinese Packaging Institute - 2014 Conference

    1. Mechanical and Barrier Properties of LLDPE/Chitosan Blown Films for Packaging

      Hua-shan Wang, Di Chen and Cheng-zhi Chuai

      Article first published online: 18 AUG 2015 | DOI: 10.1002/pts.2146

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      The linear low-density polyethylene/LLDPE-g-MAH/chitosan blends were prepared by using a two-step melt compounding process and then were made into blown films for packaging. LLDPE-g-MAH was used as compatilizer to enhance the dispersing effect of chitosan in the matrix. The breaking strength and elongation of films decreased as the chitosan content increased. Meanwhile, the water vapour permeability of the blend films could be improved with the increment of chitosan content and the oxygen permeability decreased compared with the films without chitosan.

    2. Compression Response of Composite Cushioning Materials in Series by Virtual Parameter Methods

      Fu-de Lu, Xiong-jian Liu and De Gao

      Article first published online: 15 JUL 2015 | DOI: 10.1002/pts.2147

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      Introduction of the virtual damping in the two-layered corrugated paperboard.

      Virtual parameter methods were analysed and verified for quasi-static compression response of multi-layer cushioning materials, provided constitutive relationship of every single cushioning material is known. Layered foam and corrugated paperboard structures, as representative of cushion structure without and with negative stiffness zone, respectively, were selected to perform quasi-static compressive tests to demonstrate correctness of proposed virtual parameter methods.

  4. Research Articles

    1. Antimicrobial Activity of Pomegranate (Punica granatum L.) Peel Extract, Physical, Mechanical, Barrier and Antimicrobial Properties of Pomegranate Peel Extract-incorporated Sodium Caseinate Film and Application in Packaging for Ground Beef

      Zahra Emam-Djomeh, Arezoo Moghaddam and Seyed Ali Yasini Ardakani

      Article first published online: 4 JUL 2015 | DOI: 10.1002/pts.2145

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      *Casein-based edible films containing 1, 1.5 or 2 times of minimum inhibitory concentration of pomegranate peel extract (as antimicrobial agent) were prepared. Water vapour permeability and solubility of films were increased. Antimicrobial effectiveness of prepared films was more pronounced against Gram-positive strain compared with Gram-negative strains, and it was observed that antimicrobial activity of the films was mostly dependent on the types of microorganisms present in meat.


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