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Foodstuffs are packaged in desirable packaging after processing due to preventing environment harmful effects. Packaging also has undesirable effects on food materials. Absorption, migration and penetration are three undesirable effects of packaging on food. Absorption of flavor compounds by can’s lacquer was studied in a model system containing orange flavors. Samples were exposed to three different temperatures (4,25 and 40 ) during 50 days. Analysis of the samples in these 50 days was done by gas chromatography (GC). The results show that flavor absorption increased from time 0-30 days in samples which were held in 4 and 25 degrees and after 30 days desorption accord, but in samples which were kept in 40 degrees no desorption was seen. The influence of flavor absorption on the taste was also studied by taste panelists. There was significant difference (P<0.05) between samples stored in 4 and 25ºC and samples stored in 40ºC. Panelist also preferred sample stored in 4ºC.

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The effect of packaging type on the shelf life of gutted farmed rainbow trout (Oncorhynchus mykiss) stored in refrigerator (3°C) was investigated. The fish was gutted and washed at room temperature. They were packed individually in polyethylene-polyamide bags in three experimental packaging: the presence of air, vacuum, and modified atmosphere (60% carbon dioxide, 10% oxygen and 30% nitrogen). The samples were stored in refrigerator  up to 15 days and evaluated for the microbiological enumerations, chemical and physical analysis at days 0, 3, 6, 9, 12 and 15. The numbers of mesophilic, enterobacteria and lactic acid bacteria in the various treatments were not significantly different, during the storage. The number of psychrotrophic bacterium was not significantly different up to the 12^th days of storage in all the experimental groups, whereas the bacterial count was significantly lower in the modified atmosphere packaging. Changes in the acid values and TBARS were not also significant in all the experimental groups during the storage. The amount of drip loss in all treatments increased with time. In the 12^th and 15^th days of storage, the loss was significantly higher in the vacuumed samples. In all treatments, the hardness value of meat was considerably decreased in the third day compared to the first day of storage. The present study revealed that if the rainbow trout properly washed and gutted in the hygienic conditions and stored at a suitable temperature, the shelf life was extended up to nine days without using any specific packaging. Furthermore, the packaging conditions used in this study did not improve the shelf life of the gutted farmed rainbow trout stored at 3ºC.

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In this study an agar/gelatin bilayer film was produced from agar and gelatin monolayers using the casting method in two phases. Then, the characteristics of this bilayer film, including water vapor permeability (WVP), water solubility, water absorption, mechanical and optical properties were compared with those of monolayer films. The results showed that  WVP of the bilayer film (3.25×10^-10 g/msPa)  was significantly lower than the agar (3.90 × 10^-10 g/msPa), and gelatin (4/32×10^-10 g/msPa). Absorption of UV light by bilayer film was significantly higher than the single-layer agar and gelatin films. Although the tensile strength of the bilayer film (10.8 MPa) was higher than the single-layer gelatin (2.86 MPa), it was lower than the single layer of agar film (30.49 MPa) (P<0.05). In conclusion, some properties of agar and gelatin films can be improved by making bilayers film of both biopolymers. 

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  In this experiment the effects of preharvest calcium chloride and postharvest hot water treatment as well as the use of polyethylene bags for packaging on the quality improvement of pomegranate fruit during cold storage were studied. For this purpose Calcium chloride was sprayed at two levels on August 2004 (1% and 2%). Pomegranate fruits of Malas - Torsh cv. was harvested at fully ripen stage and treated with hot water (45, 50 and 55C for 20 minutes, 1 minute and 30 second espectively). Thereafter each fruit was warped up in a polyethylene bag and stored in cool store room with 1C and relative humidity of 85% for 3 months. The experiments were conducted using a completely randomized design of three replicates. The results indicated that fruits wrapped with polyethylene had a significant effect on preventing weight loss, improving the appearance as well as marketability of fruits during storage, while showing no effect on pH, TSS and fruit dry matter. Also it was observed that fruits treated in 50'C hot water showed significant improvement of quality while treatment with 45C hot water failed to show such effects. In total, a combination of Calcium chloride and polyethylene bag packaging along with 50C hot water treatment caused improvement in the general quality of stored fruit and decreased fungi infection and chilling index.

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  Food protection has always captured the mans mind. In a way that, through many years he has used different ways and methods in protecting his needs such as preservation of agricultural products by cold storage, shrink wrapping and controlled or modified atmosphere packaging. In this investigation, effects of modified atmosphere packaging (MAP) with 3% O2 and 1% CO2 in polypropylene film with two thicknesses, 30 and 40 micron., and temperature treatments, 1 and 4˚C in cold storage with 85-90% relative humidity, for 4 weeks on two types of lettuce (Cos and Crisphead) were considered. The experiments as well as percentage of weight loss, humidity, chlorophyll, total soluble solids, Vitamin C, sodium and potassium content and rate of ethylene production were performed. In the end of fourth week and after exit the cases from cold storage, apparent quality and marketable tests were done too. Experiments were done weekly, in five times, from beginning to end of storaging. The results showed that the potential of storaging for type Cos was better than type Crisp. Furthermore three weeks storage in 1˚C had the better effects on lettuce varieties. The result of analysis effect of MAP and polypropylene film showed that in Type Cos passive MAP in 40 micron polypropylene and active MAP in 30 micron polypropylene and in Type Crisp passive MAP in 40 and 30 micron polypropylene were the best treatments for preservation of quality and quantity characteristics of lettuce types.                                                                                       

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The aim of this study was assess the application of carvacrol at 5 and 10% levels in production of the zein film and evaluation of its antimicrobial properties, and also kinetics release of carvacrol from active film (10%w/w) in food simulants of acetic acidand ethanol at different temperatures by using high performance liquid chromatography from. Diffusion and the activation energy (E_a) values of zein film containing 10% carvacrol were calculated based on Fick’s second law. Results showed that by increasing temperature from 4 to 37°C, the extent of releasing after 60 min in acid simulant (9.82 ± 1.34 to 40.78 ± 0.06 %(, and ethanol simulant (11.80 ± 1.34 to 47.44 ± 0.06%) was increased. The diffusion value of carvacrol at 4, 22 and 37°C in acetic acid simulant was determined 0.23, 1.20 and 6.70 m.s, respectively. The E_a value for carvacrol diffusion in 3% acetic acid simulant (72.75 kJmol^-1) was lower than in ethanol simulant (79.73 kJ mol^-1). The antibacterial activity of zein films was studied against Escherichia coli and Listeria monocytogenesin at 4 and 37°C. The zein films containing 5% carvacrol produced a good bactericidal effect. It was observed total inhibition against Escherichia coli by incorporating 10% carvacrol in zein film at both temperatures. This work suggested that the zein bioplastics containing carvacrol can be used as an active packaging for improving the safety and shelf-life of food products.

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The colour of black cherry preserves is an important parameter affecting the visual quality and overall acceptance of consumers. That is considered to be highly correlated to the packaging materials. In this study, two containers namely TP can and flexible pouch were used for black cherry preserves. The flexible pouch had three layers: polyethylene (100µ), aluminum foil (9µ) and polyester (12µ). Other variables were temperature in 4 levels, (4, 23, 35 and 40°c) and time in 4 levels, ( 0, 30, 60 and 90 days) after production of samples. Colour changes were determined by using a spectrophotometer at 515 nm. The statistical analysis indicated that samples in flexible pouch had higher absorbance and better colour than samples in TP cans (p<0/05). Temperature had statistically significant effect on the absorbance of the samples. Linear model for black cherry was developed and presented to predict colour changes at different temperature. Further, absorbance of samples increased with time until about 60 storage days and then tended to decrease slowly.

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    Salting and vacuum packaging, each of them has disadvantages for fish preservation in non-frozen mode. This study was aimed to investigate the The effect of light salting, vacuum packaging and their synergistic effect on on shelflife of rainbow trout (Oncorhynchus mykiss) fillet during storage at 4°C±1. For this purpose the rainbow trout fillets were brined in 10 salt solution and vacuum packaged. Measuring of PH, total volatile bases nitrogen compounds (TVB-N), tiobarbitoric acid (TBA), total viable microbial count (TVC) and sensory evaluations, were performed during 18 days in refrigerator temperature. Obtained results showed that all of chemical and microbial indices increased during storage period. PH, TBA and TVB-N indices and microbial growth in salted, vacuum packaged was lower than other treatments and in light salted treatment was lower than control group (p<0.05). The results of sensory evaluations showed that light salting of rainbow trout fillet situation improved these indices rather than control group. Salted vacuum packaged treatments had a better sensory evaluations scores than salted treatment (p<0.05). with regarded to allowable restrict of TVB-N indices (25 mg/100g fillet) and total viable count (6 Log cfu/g) and also sensory evaluations, light salting and salted vacuum package treatments increased the shelflife of rainbow trout fillet in 4°C about 3 and 7 days, respectively and the major problems of each method of salting and vacuum packaging was removed.

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  In the recent years, interest in the use of biodegradable biopolymers for packaging applications has raised. One of the potential uses of these biopolymers is for production of active packaging containing antimicrobials. In this review manuscript, has presented some examples for applications of these packaging materials for different foods and then has mentioned the different kinds of antimicrobial agents that may be incorporated in their formulations. Many factors are involved in designing the antimicrobial packaging system. Most factors are closely related to the chemical characteristics of antimicrobial agents, the nature of the food and target microorganisms that all will be discussed in this paper.  

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    This study was done to investigate effect of extract of Zararia multiflora Boiss on shelf-life of light salted, vacuum packaged rainbow trout (Oncorhynchus mykiss) fillet in refrigerator condition, based on microbial, chemical and sensory attribute assessments. For this purpose, the fillet of this fish were storage in refrigerator during 20 days in three treatments: salted vacuum packaged (V) (as a control), salted in a brine containing 0.5% extract of Z. multiflora (w/w) and then were vacuum packaged (A1) and salted in a brine containing 1% (w/w) extract of Z. multiflora and then were vacuum packaged (A2) and change of free faty acid (FFA), tiobarbitoric acid index (TBA), total volatile nitrogenic basic (TVB-N), total microbial viable count (TVC) and sensory assessments were studied. During storage period, A1 and A2 treatments had lower value of FFA, TVB-N and TBA (p<0.05) and also TVC (p<0.01) than V treatments. According the chemical, microbial and sensory index, in this study, extract of Zararia multiflora increased the shelf-life of rainbow trout fillet about 5-6 days. PCA results showed, the TVC and TVB-N indices were the best indices for quality assessment of rainbow trout fillet in storage conditions of present study. With regarded to the results of the present study, extract of Z. multiflora, as a natural preservative, in combine with salting and vacuum packaging method, is able to increase shelf-life time of rainbow trout fillet in refrigerator conditions and it can be replace with artificial preservatives.

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Nanotechnology is increasingly being employed in the areas of food packaging. Public perception will be crucial to the realization of these technological advances. According to the amount of some of measurement variable isn’t available in some of the countries (scat dates), ingratiated different scheme. In fact in this schemes, analyzed with delete the test content scat dates. In this research investigated how to tendency creation to consume bread packaged in nano films for edit structural modeling of amount acceptance and ingredient fundamental in tendency creation for consume these products. Participants received some general information about nanotechnology, and specific information about three nano films packaging. Results show that in sum, participants were hesitant to buy bread with nanotechnology packaging. However, that nanotechnology packaging is perceived as being more beneficial than other packaging. Results suggest that social trust in the food industry is an important factor directly influencing the affect evoked by these new products. As suggested by the affect heuristic, affect had an impact on perceived benefits and perceived risks. Perceived benefit seems to be the most important predictor for willingness to buy.

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The purpose of this study was to measure sensory, chemical, microbial, freshness and shelf life of packaged Tilapia fillets by vacuum and modified atmosphere methods compared to fillets packaged by aerobic method at refrigeration. Methods: Treatments consisted of Tilapia fillets packaged by vacuum and modified atmosphere methods. The fillets packaged by aerobic method were as control samples. Findings: TVB-N, PV, TBARS, total bacterial count, Staphylococcus and Pseudomonas bacteria, sensory parameters and freshness showed significant differences in experimental and control treatments (P<0.05). The studied factors did not show significant difference in modified atmosphere treatments compared to vacuum treatments (p> 0.05). Coliform, Escherichia coli and anaerobic bacteria were not observed in experimental and control treatments. Sensory evaluation and frshness were better in modified atmosphere treatment compared to vacuum treatment (p> 0.05). Chemical, microbial, sensory factors and freshness had significantly different in the experimental treatments compared to the control sample (p<0.05). The experimental and control treatments had good quality during 14 and 6 days at refrigeration. Conclusion: Considering the absence of significant differences in microbial and chemical quality of experimental treatments and higher sensory evaluation and freshness of modified atmosphere treatment compared to other treatments, modified atmosphere packaging method is recommended for packing Tilapia fish fillet at refrigerator temperature.

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  Barbari is one of the most common flat bread in Iran, with a relatively short shelf life. In this study different packaging material and gas composition inside the packaging were investigated in order to extension the shelf life of Barbari bread enriched with whole soy flour. Gas compositions of packages were selected as 70%CO2 and 30%N2, 50% CO2 and 50%N2 and normal air considered as control. Bread samples were packed into the different packaging i.e. oriented polypropylene (OPP) (33 μ) as the control, high-barrier laminated of Polyethylene terephthalate – Aluminum – Linear low-density polyethylene (PET–Al–LLDPE) (12-7-65), and vacuum bags PET-PET-LLDPE (12-12-65). Quality characteristics of bread samples were evaluated during 21 days of preservation in ambient condition (25 ± 1°C and 38 ± 2% relative humidity). Microbial stability of bread, texture as staling rate index and organoleptic quality of the new products estimated periodically. In the treated and control samples increasing Co2 concentration caused increase in the both hardness and shelf life. Organoleptic test showed that, CO2 gas affected the bread taste with undesirable taste under MAP (modified atmosphere packaging) storage. 3 layers Packages contains aluminum due to high resistance to vapour demonstrated more effect on maintaining quality and softness of bread during time. Vacuum package and 3 layers Packages also prevents microbial bread spoilage by prevention of oxygen entering in packages.

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 Active packaging is one of the innovative food packaging concepts which has been introduced to market as a reply to continuous changes in consumers demands. Active packaging modifies the packaging atmosphere condition in such a desirable way that results in shelf-life increase. In contrast to the traditional concept that packaging should preserve the quality of the product with minimal product/packaging interaction, new developments achieved in the last decades considers the benefits of interactions between package and product. Active modified packaging has been used for food preservation over the last twenty five years specially in Japan and USA. The application of different kinds of this package is developing continuously. Active packaging includes additives that can maintain the freshness of the product and have different potentialities .Active agents are in contact with food stuffs directly or indirectly and can be in the forms of oxygen and carbon dioxide scavengers, moisture and ethylene removers or emit ethanol and flavors. Those with the ability to change physical properties like self-heating or cooling are also considered an active package. Active packages have been used for a variety of food stuffs such as cakes, pizzas, fresh dough, cheese, meats and its products, fruits, breads etc.  

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Packaging is one of the most important factors in the field of marketing. By developing industries and emerging new technologies in different aspects of production the packaging industry was not divested as well and has its own effect on this crucial industry. Product packaging is the combination of various elements which can be effective in creating a vivid image on the consumer’s mind. The current research investigates the visual and informational effects of packaging on customers buying trends in food industries in Semnan. For this purpose, questionnaires have been designed to collect data and regression analysis and path analysis methods were used for hypotheses testing. Among the visual and informational factors, the information on package, shapes and size have the most influence on the repurchasing tendency of customers it should be mention the visual and informational factors have also significant and direct impact on customer’s perceived quality which has its own direct effect on tendency to buying. Considering the results of this study and its compatibility with the previous studies, researchers suggest that these factors should be applied in sales promotions in order to make customer loyal through the sales which guarantee future profit.    

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Traditionally, Kope cheese (Jug cheese) is produced in the Northwestern provinces of Iran and nowadays some of the jug cheese producers have been used of plastic or metal container as a jug. The aim of this study was to determine the effect of packaging containers and different ripening temperatures on the physicochemical and sensory properties of Kope cheeses during 120 days of ripening .Generally, the results revealed that cheese samples filled into jugs had higher pH, total solids, ash, salt, fat and protein than cheese samples filled into plastic containers, while the plastic containers had higher acidity and lipolysis. In addition, except of lipolysis, compared between samples of similar packaging, cheese samples ripened at refrigerator temperature had highest pH, total solids, ash, salt, fat and protein. Experimental results showed that between the cheeses filled into plastic containers, highest lipolysis value observed in cheese ripened at refrigerator temperature, while between the cheeses filled into jugs, cheese ripened at soil temperature had highest lipolysis value.  

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This study was done to evaluate quality properties of Amygdalus scoparia kernel (ASK) oil under different storage conditions and packagings. At the zero time USFA/SFA, total tocopherols (TT) and total phenolic (TP) contents of ASK oil were 7.22 and 827.21 and 38.94 mg  per kg oil, respectively. Furthermore Some quality properties (Peroxide value (PV), Conjugated diene value (CDV) and Carbonyle value (CV)) showed that a limit oxidation was done in the kernel of almond. The PV and CV values of oils in different conditions of packaging (PA/PE/PA/PE (80 micron) and PET/AL/LLDPE (90 micron) multilayer plastic bags) have significant differences (p< 0.05) in the 20, 30 and 50°^C during 12 weeks storage. TT and TP contents decrease (p< 0.05) under such circumstance too. The most amount of degradation of TT and TP compound were 46.5 and 68.3% respectively. The anti-oxidative effect of these components resulted in variation in the PV and CV values at the end of storage time in above mentioned temperatures. The best conditions of packaging in ASK was PET/AL/LLDPE (90 micron) multilayer plastic bag in vacuum condition because it had lowest degree of permeatability to oxygen under vacuum conditions and low temperature.    

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  Unfavorable conditions in the production and storage of traditional breads, lead to a high decline in bread quality and thus severe damage and high economic losses. Hence, in this study Baked-Off Technology (BOT) and Modified Atmosphere Packaging (MAP) were used for increasing the shelf life of part-baked product. For this, part-baked Sangak bread was packaged in polyamide/polyethylene bags of 100 µm thickness with three compositions gas included %100 CO2, %50 CO2: %50 N2, %25 CO2: %75 N2 and air as a control and storage at 25° C for 21 days. During storage, quality and microbial features of product such as moisture, texture, total count and mold and yeast count was assessed at intervals of three days. The results showed moisture and texture of part-baked Sangak are not influenced by the atmosphere in the package. While the number of total microorganisms and also mold and yeasts are totally dependent on the amount of carbon dioxide used in the headspace. To increase the proportion of carbon dioxide, the growth rate of bacteria and fungi can be slow. In addition, in this study, significant effect of storage time on all of the qualitative and microbiological characteristics of part-baked Sangak was observed during storage.    

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Microbial spoilage and staling are the most important reasons for the amount of bread waste. In order to extend the bread shelf life, either different bread improvers such as hydrocolloids or appropriate specific packaging like modified atmosphere packaging (MAP) can apply. In this study, the effects of hydrocolloid on quality properties of Sangak bread were investigated. The gum Hydroxypropylmethylcellulose (HPMC) was added to the formulation at 0.5 and 1%) w/w of flour) concentration. As a control, no gum added formulations were used. Wheat bread samples were packaged in polyamid/ polyethylene bags with different gas combinations. Two gas concentrations tested included: air, and 100% CO₂. All packaged bread samples were stored at 25°C for 15 days. Quality and microbial features of bread such as moisture, texture, and mold and yeast count were assessed at intervals of three days during storage. Statistical analysis of the results of bread quality characteristics during storage revealed that, the gas in headspace of package did not significantly affect the product moisture content, while shear stress, maximum force and the microbial load of the samples were thoroughly impressed by it. So that with carbon dioxide, the growth of mold and yeasts was more limited. Also was observed all product quality characteristics change significantly during storage time. So that the reduced moisture were observed up to 12th day. Conversely hardness, shear stress and microbial load increased during the storage period. The breads containing 1% HPMC showed the lowest maximum force and shear stress. Control showed the highest moisture and mold and yeast count all over the storage period.