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Advanced Packaging Solutions for Shelf Life Management of Fresh Food / ALAA ALAIZOKI

Swansea University Author: ALAA ALAIZOKI

  • Redacted version - restricted access under embargo until: 23rd February 2026

DOI (Published version): 10.23889/SUthesis.63250

Abstract

Liquid residues and moisture within the packaging is a big challenge to fresh food packaging, particularly for liquid-exuding food, such as meat, fish and poultry. The free-moving liquid (exudate) in the bottom of plastic food trays adversely affects the safety, quality and presentation of packaged...

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Published: Swansea, Wales, UK 2023
Institution: Swansea University
Degree level: Doctoral
Degree name: EngD
Supervisor: Deganello, Davide., Phillips, Christopher. and Hardwick, Craig
URI: https://cronfa.swan.ac.uk/Record/cronfa63250
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However, the current food packaging solutions to isolate meat exudate including the addition of absorbent meat pads are not efficient, restricting the recycling process of plastic packaging and increasing plastic waste that ends up in landfill and oceans.This work reports the development of innovative plastic packaging solutions capable of effectively isolating the meat exudate within the packaging itself, ensuring more sustainable and recyclable plastic food packaging. The developed solutions include three innovative technologies:Geometry modification of liquid-holding recesses integrated into plastic food tray. The raised rims of the modified recesses act as capillary geometrical valves, enhancing the liquid pinning and pressure barrier. This results in an approximately 2.8 times increase in liquid retention capacity of the recesses, compared with a design without raised rims.Surface modification of liquid-holding recesses with oxygen plasma treatment. The localised plasma treatment of recess walls implants polar oxygen groups on the wall surfaces. This induces contrast in the surface wettability between plasma treated walls and untreated outer edges of the recesses, increasing their liquid pinning and pressure barrier, thus their liquid retention capacity. The functionality induced by plasma treatment was reserved long enough (&gt; 60 days) for increasing the liquid retention capacity of ~2.2 times in comparison with untreated recesses.Surface modification of open-cell polymeric foam with oxygen plasma treatment. The plasma treatment results in improving the surface wettability of foam porous structure due to introducing polar oxygen groups on the pore walls. The improved wettability increases the sucking capillary pressure acting on the foam pores, allowing for higher liquid uptake and absorption of open-cell foam. The plasma treatment has sufficiently long effect on wettability improvement (&gt; 60 days) to be used for the treatment of plastic foam packaging with an increase in the liquid absorption capacity of ~8 times.This work has led to developing innovative and sustainable plastic meat packaging for effective self-isolation of meat exudate. The plastic packaging trays incorporated with recesses are fully recyclable with liquid retention capacities comparable to the conventional absorbent meat pads. Therefore, plastic food packaging with liquid isolation capability can be manufactured with no need for additional absorbent components. The plasma treatment of open-cell polymeric foam can also replace the use of chemical wetting agents for facilitating liquid absorption, protecting human health and environment.</abstract><type>E-Thesis</type><journal/><volume/><journalNumber/><paginationStart/><paginationEnd/><publisher/><placeOfPublication>Swansea, Wales, UK</placeOfPublication><isbnPrint/><isbnElectronic/><issnPrint/><issnElectronic/><keywords>Food Packaging, Meat, Exudate, Liquid Retention, Plasma Surface Treatment, Plastic</keywords><publishedDay>23</publishedDay><publishedMonth>2</publishedMonth><publishedYear>2023</publishedYear><publishedDate>2023-02-23</publishedDate><doi>10.23889/SUthesis.63250</doi><url/><notes>A selection of third party content is redacted or is partially redacted from this thesis due to copyright restrictions.</notes><college>COLLEGE NANME</college><CollegeCode>COLLEGE CODE</CollegeCode><institution>Swansea University</institution><supervisor>Deganello, Davide., Phillips, Christopher. and Hardwick, Craig</supervisor><degreelevel>Doctoral</degreelevel><degreename>EngD</degreename><degreesponsorsfunders>Materials and Manufacturing Academy (M2A) through funding from the European Social Fund via the Welsh Government (c80816) and Klockner Pentaplast Group</degreesponsorsfunders><apcterm/><funders/><projectreference/><lastEdited>2023-09-28T15:07:30.6792573</lastEdited><Created>2023-04-26T10:44:10.1559305</Created><path><level id="1">Faculty of Science and Engineering</level><level id="2">School of Aerospace, Civil, Electrical, General and Mechanical Engineering - Mechanical Engineering</level></path><authors><author><firstname>ALAA</firstname><surname>ALAIZOKI</surname><order>1</order></author></authors><documents><document><filename>Under embargo</filename><originalFilename>Under embargo</originalFilename><uploaded>2023-04-26T10:48:22.3225776</uploaded><type>Output</type><contentLength>3219547</contentLength><contentType>application/pdf</contentType><version>Redacted version - restricted access</version><cronfaStatus>true</cronfaStatus><embargoDate>2026-02-23T00:00:00.0000000</embargoDate><documentNotes>Copyright: The Author, Alaa Alaizoki, 2023. Distributed under the terms of a Creative Commons Attribution 4.0 License (CC BY 4.0).</documentNotes><copyrightCorrect>true</copyrightCorrect><language>eng</language><licence>https://creativecommons.org/licenses/by/4.0/</licence></document></documents><OutputDurs/></rfc1807>
spelling v2 63250 2023-04-26 Advanced Packaging Solutions for Shelf Life Management of Fresh Food fb14df3cc3eeb9a2e6390a36fa2ef08f ALAA ALAIZOKI ALAA ALAIZOKI true false 2023-04-26 Liquid residues and moisture within the packaging is a big challenge to fresh food packaging, particularly for liquid-exuding food, such as meat, fish and poultry. The free-moving liquid (exudate) in the bottom of plastic food trays adversely affects the safety, quality and presentation of packaged meat products. However, the current food packaging solutions to isolate meat exudate including the addition of absorbent meat pads are not efficient, restricting the recycling process of plastic packaging and increasing plastic waste that ends up in landfill and oceans.This work reports the development of innovative plastic packaging solutions capable of effectively isolating the meat exudate within the packaging itself, ensuring more sustainable and recyclable plastic food packaging. The developed solutions include three innovative technologies:Geometry modification of liquid-holding recesses integrated into plastic food tray. The raised rims of the modified recesses act as capillary geometrical valves, enhancing the liquid pinning and pressure barrier. This results in an approximately 2.8 times increase in liquid retention capacity of the recesses, compared with a design without raised rims.Surface modification of liquid-holding recesses with oxygen plasma treatment. The localised plasma treatment of recess walls implants polar oxygen groups on the wall surfaces. This induces contrast in the surface wettability between plasma treated walls and untreated outer edges of the recesses, increasing their liquid pinning and pressure barrier, thus their liquid retention capacity. The functionality induced by plasma treatment was reserved long enough (> 60 days) for increasing the liquid retention capacity of ~2.2 times in comparison with untreated recesses.Surface modification of open-cell polymeric foam with oxygen plasma treatment. The plasma treatment results in improving the surface wettability of foam porous structure due to introducing polar oxygen groups on the pore walls. The improved wettability increases the sucking capillary pressure acting on the foam pores, allowing for higher liquid uptake and absorption of open-cell foam. The plasma treatment has sufficiently long effect on wettability improvement (> 60 days) to be used for the treatment of plastic foam packaging with an increase in the liquid absorption capacity of ~8 times.This work has led to developing innovative and sustainable plastic meat packaging for effective self-isolation of meat exudate. The plastic packaging trays incorporated with recesses are fully recyclable with liquid retention capacities comparable to the conventional absorbent meat pads. Therefore, plastic food packaging with liquid isolation capability can be manufactured with no need for additional absorbent components. The plasma treatment of open-cell polymeric foam can also replace the use of chemical wetting agents for facilitating liquid absorption, protecting human health and environment. E-Thesis Swansea, Wales, UK Food Packaging, Meat, Exudate, Liquid Retention, Plasma Surface Treatment, Plastic 23 2 2023 2023-02-23 10.23889/SUthesis.63250 A selection of third party content is redacted or is partially redacted from this thesis due to copyright restrictions. COLLEGE NANME COLLEGE CODE Swansea University Deganello, Davide., Phillips, Christopher. and Hardwick, Craig Doctoral EngD Materials and Manufacturing Academy (M2A) through funding from the European Social Fund via the Welsh Government (c80816) and Klockner Pentaplast Group 2023-09-28T15:07:30.6792573 2023-04-26T10:44:10.1559305 Faculty of Science and Engineering School of Aerospace, Civil, Electrical, General and Mechanical Engineering - Mechanical Engineering ALAA ALAIZOKI 1 Under embargo Under embargo 2023-04-26T10:48:22.3225776 Output 3219547 application/pdf Redacted version - restricted access true 2026-02-23T00:00:00.0000000 Copyright: The Author, Alaa Alaizoki, 2023. Distributed under the terms of a Creative Commons Attribution 4.0 License (CC BY 4.0). true eng https://creativecommons.org/licenses/by/4.0/
title Advanced Packaging Solutions for Shelf Life Management of Fresh Food
spellingShingle Advanced Packaging Solutions for Shelf Life Management of Fresh Food
ALAA ALAIZOKI
title_short Advanced Packaging Solutions for Shelf Life Management of Fresh Food
title_full Advanced Packaging Solutions for Shelf Life Management of Fresh Food
title_fullStr Advanced Packaging Solutions for Shelf Life Management of Fresh Food
title_full_unstemmed Advanced Packaging Solutions for Shelf Life Management of Fresh Food
title_sort Advanced Packaging Solutions for Shelf Life Management of Fresh Food
author_id_str_mv fb14df3cc3eeb9a2e6390a36fa2ef08f
author_id_fullname_str_mv fb14df3cc3eeb9a2e6390a36fa2ef08f_***_ALAA ALAIZOKI
author ALAA ALAIZOKI
author2 ALAA ALAIZOKI
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institution Swansea University
doi_str_mv 10.23889/SUthesis.63250
college_str Faculty of Science and Engineering
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hierarchy_top_id facultyofscienceandengineering
hierarchy_top_title Faculty of Science and Engineering
hierarchy_parent_id facultyofscienceandengineering
hierarchy_parent_title Faculty of Science and Engineering
department_str School of Aerospace, Civil, Electrical, General and Mechanical Engineering - Mechanical Engineering{{{_:::_}}}Faculty of Science and Engineering{{{_:::_}}}School of Aerospace, Civil, Electrical, General and Mechanical Engineering - Mechanical Engineering
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description Liquid residues and moisture within the packaging is a big challenge to fresh food packaging, particularly for liquid-exuding food, such as meat, fish and poultry. The free-moving liquid (exudate) in the bottom of plastic food trays adversely affects the safety, quality and presentation of packaged meat products. However, the current food packaging solutions to isolate meat exudate including the addition of absorbent meat pads are not efficient, restricting the recycling process of plastic packaging and increasing plastic waste that ends up in landfill and oceans.This work reports the development of innovative plastic packaging solutions capable of effectively isolating the meat exudate within the packaging itself, ensuring more sustainable and recyclable plastic food packaging. The developed solutions include three innovative technologies:Geometry modification of liquid-holding recesses integrated into plastic food tray. The raised rims of the modified recesses act as capillary geometrical valves, enhancing the liquid pinning and pressure barrier. This results in an approximately 2.8 times increase in liquid retention capacity of the recesses, compared with a design without raised rims.Surface modification of liquid-holding recesses with oxygen plasma treatment. The localised plasma treatment of recess walls implants polar oxygen groups on the wall surfaces. This induces contrast in the surface wettability between plasma treated walls and untreated outer edges of the recesses, increasing their liquid pinning and pressure barrier, thus their liquid retention capacity. The functionality induced by plasma treatment was reserved long enough (> 60 days) for increasing the liquid retention capacity of ~2.2 times in comparison with untreated recesses.Surface modification of open-cell polymeric foam with oxygen plasma treatment. The plasma treatment results in improving the surface wettability of foam porous structure due to introducing polar oxygen groups on the pore walls. The improved wettability increases the sucking capillary pressure acting on the foam pores, allowing for higher liquid uptake and absorption of open-cell foam. The plasma treatment has sufficiently long effect on wettability improvement (> 60 days) to be used for the treatment of plastic foam packaging with an increase in the liquid absorption capacity of ~8 times.This work has led to developing innovative and sustainable plastic meat packaging for effective self-isolation of meat exudate. The plastic packaging trays incorporated with recesses are fully recyclable with liquid retention capacities comparable to the conventional absorbent meat pads. Therefore, plastic food packaging with liquid isolation capability can be manufactured with no need for additional absorbent components. The plasma treatment of open-cell polymeric foam can also replace the use of chemical wetting agents for facilitating liquid absorption, protecting human health and environment.
published_date 2023-02-23T15:07:31Z
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score 11.036706

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