Role of quality assessment of the recycled packaging material in determining its safety profile as food contact material.

Food packaging waste significantly impacts global environmental changes, prompting the adoption of a green circular economy approach. Recycling packaging waste is a critical element of this strategy. However, it faces challenges related to the quality of recycled materials and concerns about their safety. Thus, this review aimed to highlight different analytical methods alone or in combination to evaluate the quality of the recycled material. Furthermore, the safety and health aspects related to the migration of contaminants and their relevant regulations have also been discussed. An important parameter while selecting an appropriate recycling method is the composition and nature of the recyclate, for instance, HDPE (High-Density Polyethylene), PET (Polyethylene Terephthalate), and PP (Polypropylene) materials can be recycled using mechanical and chemical recycling, however, PVC (Polyvinyl Chloride) and PS (Polystyrene) present challenges during mechanical recycling due to lower molecular weight and complex compositions, thus are often downcycled into lower-grade products. Still, recycled papers can be more problematic than recycled plastics due to the nature of the materials and the impact of recycling. The literature review suggested that three quality properties i.e., presence of low molecular weight compounds, degree of degradation, and composition should be analyzed by using different spectroscopic, thermo-mechanical, and chromatographic techniques to obtain a detailed understanding of recycled material quality. Furthermore, recycling should be done in such a way that the migration of contaminants should be lower than the migratory limits set by the relevant authorities to avoid any toxicological effects.

Nanometals incorporation into active and biodegradable chitosan films.

This study investigates the effects of incorporating ZnO, TiO2, and colloidal Ag nanoparticles on the antioxidant, antimicrobial, and physical properties of biodegradable chitosan films. The research focuses on addressing the growing demand for sustainable packaging solutions that offer efficient food preservation while mitigating environmental concerns. In this investigation, the physical properties including thickness, water content, solubility, swelling degree, tensile strength, and elasticity of the chitosan films were examined. Additionally, the samples were analyzed for total polyphenol content, antimicrobial activity, and antioxidant capacity. Notably, the incorporation of ZnO nanoparticles led to the lowest water content and highest strength values among the tested films. Conversely, the addition of colloidal Ag nanoparticles resulted in films with the highest antioxidant capacities (DPPH: 32.202 ± 1.631 %). Remarkably, antimicrobial tests revealed enhanced activity with the inclusion of colloidal silver nanoparticles, yet the most potent antimicrobial properties were observed in films containing ZnO (E.coli: 2.0 ± 0.0 mm; MRSA: 2.0 ± 0.5 mm). The findings of this study hold significant implications for the advancement of edible biodegradable films, offering potential for more efficient food packaging solutions that address environmental sustainability concerns. By elucidating the effects of nanoparticle incorporation on film properties, this research contributes to the ongoing discourse surrounding sustainable packaging solutions in the food industry.

Incorporation of Natural Blueberry, Red Grapes and Parsley Extract By-Products into the Production of Chitosan Edible Films.

The aim of the research was to produce edible packaging based on chitosan with the addition of various concentrations of extracts of blueberry, red grape and parsley marcs. Packaging was made from extrudate extracts, which were subsequently analyzed by physicochemical methods: zeta-potential, gas barrier properties, thickness, water content, solubility, swelling degree, textural properties, total polyphenol content (TPC), polyphenols by high pressure liquid chromatography (HPLC), antioxidant activity, attenuated total reflectance Fourier-Transform spectroscopy (FTIR), antimicrobial activity and determination of migration of bioactive substances. The results indicate that a higher content of plant extracts have a statistically significant (p < 0.05) influence on properties of experimentally produced edible films. Edible films produced with the highest concentrations of red grapes marc extracts showed the most advantageous properties since antimicrobial activity against E. coli were the highest in this kind of produced film. The physical properties of edible films were also improved by the addition of extracts; gas permeability toward oxygen can be defined as advantageous, as can swelling degree, which decreased with higher concentrations of extracts. The research emphasized the possibility to use plant foodstuffs by-products in the production of edible/biodegradable films, helping in the overall sustainability and eco-friendliness of food/package production.