Evaluation of edible films as single-serve pouches for a sustainable packaging system

Autores
Gamboni, Jimena Elizabeth; Bonfiglio, Gisella Vanesa; Slavutsky, Anibal Marcelo; Bertuzzi, Maria Alejandra
Año de publicación
2023
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
This research aims to evaluate a sustainable alternative that allows reducing unnecessary plastic waste through the design of a packaging system for dry food. This consists of a primary package for single-serve soluble edible pouches and a secondary package to provide protection against excessive moisture and the necessary protection during transportation, storage, and marketing. Thus, the objective of this research is to assess a methodology that allows the design of a system that combines both, biopolymeric and synthetic materials taking into consideration the product shelf-life estimation. Instant coffee was selected as the dry food to evaluate due to its high consumption and popularity. The sorption isotherms of the coffee samples were obtained. The primary packaging was made from gelatin selected between starch and pectin. Tensile strength and heat sealing resistance were assessed. From the data obtained and thermodynamic analysis, the shelf life of the product was analytically estimated. The performance of the system was analyzed by simulating the daily consumption of 30 individual soluble pouches and a sensory analysis was performed to determine whether panelists could detect the presenceof the pouch. The proposed packaging system is suitable for packaging individual coffee pouches since it preserves the quality characteristics of the product.
Fil: Gamboni, Jimena Elizabeth. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; Argentina
Fil: Bonfiglio, Gisella Vanesa. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; Argentina
Fil: Slavutsky, Anibal Marcelo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; Argentina
Fil: Bertuzzi, Maria Alejandra. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; Argentina
Materia
BIODEGRADABLE PACKAGING
THERMODYNAMICS PARAMETERS
SHELF-LIFE
SENSORY ANALYSIS
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/230421
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/230421
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Evaluation of edible films as single-serve pouches for a sustainable packaging systemGamboni, Jimena ElizabethBonfiglio, Gisella VanesaSlavutsky, Anibal MarceloBertuzzi, Maria AlejandraBIODEGRADABLE PACKAGINGTHERMODYNAMICS PARAMETERSSHELF-LIFESENSORY ANALYSIShttps://purl.org/becyt/ford/2.5https://purl.org/becyt/ford/2This research aims to evaluate a sustainable alternative that allows reducing unnecessary plastic waste through the design of a packaging system for dry food. This consists of a primary package for single-serve soluble edible pouches and a secondary package to provide protection against excessive moisture and the necessary protection during transportation, storage, and marketing. Thus, the objective of this research is to assess a methodology that allows the design of a system that combines both, biopolymeric and synthetic materials taking into consideration the product shelf-life estimation. Instant coffee was selected as the dry food to evaluate due to its high consumption and popularity. The sorption isotherms of the coffee samples were obtained. The primary packaging was made from gelatin selected between starch and pectin. Tensile strength and heat sealing resistance were assessed. From the data obtained and thermodynamic analysis, the shelf life of the product was analytically estimated. The performance of the system was analyzed by simulating the daily consumption of 30 individual soluble pouches and a sensory analysis was performed to determine whether panelists could detect the presenceof the pouch. The proposed packaging system is suitable for packaging individual coffee pouches since it preserves the quality characteristics of the product.Fil: Gamboni, Jimena Elizabeth. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; ArgentinaFil: Bonfiglio, Gisella Vanesa. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; ArgentinaFil: Slavutsky, Anibal Marcelo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; ArgentinaFil: Bertuzzi, Maria Alejandra. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; ArgentinaElsevier2023-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/230421Gamboni, Jimena Elizabeth; Bonfiglio, Gisella Vanesa; Slavutsky, Anibal Marcelo; Bertuzzi, Maria Alejandra; Evaluation of edible films as single-serve pouches for a sustainable packaging system; Elsevier; Food Chemistry Advances; 3; 12-2023; 1-102772-753XCONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://linkinghub.elsevier.com/retrieve/pii/S2772753X23003684info:eu-repo/semantics/altIdentifier/doi/10.1016/j.focha.2023.100547info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:01:05Zoai:ri.conicet.gov.ar:11336/230421instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:01:06.267CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Evaluation of edible films as single-serve pouches for a sustainable packaging system
title Evaluation of edible films as single-serve pouches for a sustainable packaging system
spellingShingle Evaluation of edible films as single-serve pouches for a sustainable packaging system
Gamboni, Jimena Elizabeth
BIODEGRADABLE PACKAGING
THERMODYNAMICS PARAMETERS
SHELF-LIFE
SENSORY ANALYSIS
title_short Evaluation of edible films as single-serve pouches for a sustainable packaging system
title_full Evaluation of edible films as single-serve pouches for a sustainable packaging system
title_fullStr Evaluation of edible films as single-serve pouches for a sustainable packaging system
title_full_unstemmed Evaluation of edible films as single-serve pouches for a sustainable packaging system
title_sort Evaluation of edible films as single-serve pouches for a sustainable packaging system
dc.creator.none.fl_str_mv Gamboni, Jimena Elizabeth
Bonfiglio, Gisella Vanesa
Slavutsky, Anibal Marcelo
Bertuzzi, Maria Alejandra
author Gamboni, Jimena Elizabeth
author_facet Gamboni, Jimena Elizabeth
Bonfiglio, Gisella Vanesa
Slavutsky, Anibal Marcelo
Bertuzzi, Maria Alejandra
author_role author
author2 Bonfiglio, Gisella Vanesa
Slavutsky, Anibal Marcelo
Bertuzzi, Maria Alejandra
author2_role author
author
author
dc.subject.none.fl_str_mv BIODEGRADABLE PACKAGING
THERMODYNAMICS PARAMETERS
SHELF-LIFE
SENSORY ANALYSIS
topic BIODEGRADABLE PACKAGING
THERMODYNAMICS PARAMETERS
SHELF-LIFE
SENSORY ANALYSIS
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.5
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv This research aims to evaluate a sustainable alternative that allows reducing unnecessary plastic waste through the design of a packaging system for dry food. This consists of a primary package for single-serve soluble edible pouches and a secondary package to provide protection against excessive moisture and the necessary protection during transportation, storage, and marketing. Thus, the objective of this research is to assess a methodology that allows the design of a system that combines both, biopolymeric and synthetic materials taking into consideration the product shelf-life estimation. Instant coffee was selected as the dry food to evaluate due to its high consumption and popularity. The sorption isotherms of the coffee samples were obtained. The primary packaging was made from gelatin selected between starch and pectin. Tensile strength and heat sealing resistance were assessed. From the data obtained and thermodynamic analysis, the shelf life of the product was analytically estimated. The performance of the system was analyzed by simulating the daily consumption of 30 individual soluble pouches and a sensory analysis was performed to determine whether panelists could detect the presenceof the pouch. The proposed packaging system is suitable for packaging individual coffee pouches since it preserves the quality characteristics of the product.
Fil: Gamboni, Jimena Elizabeth. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; Argentina
Fil: Bonfiglio, Gisella Vanesa. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; Argentina
Fil: Slavutsky, Anibal Marcelo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; Argentina
Fil: Bertuzzi, Maria Alejandra. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; Argentina
description This research aims to evaluate a sustainable alternative that allows reducing unnecessary plastic waste through the design of a packaging system for dry food. This consists of a primary package for single-serve soluble edible pouches and a secondary package to provide protection against excessive moisture and the necessary protection during transportation, storage, and marketing. Thus, the objective of this research is to assess a methodology that allows the design of a system that combines both, biopolymeric and synthetic materials taking into consideration the product shelf-life estimation. Instant coffee was selected as the dry food to evaluate due to its high consumption and popularity. The sorption isotherms of the coffee samples were obtained. The primary packaging was made from gelatin selected between starch and pectin. Tensile strength and heat sealing resistance were assessed. From the data obtained and thermodynamic analysis, the shelf life of the product was analytically estimated. The performance of the system was analyzed by simulating the daily consumption of 30 individual soluble pouches and a sensory analysis was performed to determine whether panelists could detect the presenceof the pouch. The proposed packaging system is suitable for packaging individual coffee pouches since it preserves the quality characteristics of the product.
publishDate 2023
dc.date.none.fl_str_mv 2023-12
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/230421
Gamboni, Jimena Elizabeth; Bonfiglio, Gisella Vanesa; Slavutsky, Anibal Marcelo; Bertuzzi, Maria Alejandra; Evaluation of edible films as single-serve pouches for a sustainable packaging system; Elsevier; Food Chemistry Advances; 3; 12-2023; 1-10
2772-753X
CONICET Digital
CONICET
url http://hdl.handle.net/11336/230421
identifier_str_mv Gamboni, Jimena Elizabeth; Bonfiglio, Gisella Vanesa; Slavutsky, Anibal Marcelo; Bertuzzi, Maria Alejandra; Evaluation of edible films as single-serve pouches for a sustainable packaging system; Elsevier; Food Chemistry Advances; 3; 12-2023; 1-10
2772-753X
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://linkinghub.elsevier.com/retrieve/pii/S2772753X23003684
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.focha.2023.100547
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1844613800915894272
score 13.070432

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