@article{upadhyay_agbesi_arafat_urdaneta_dey_basak_hong_umeileka_argyropoulos_2024, title={Bio-based smart packaging: Fundamentals and functions in sustainable food systems}, volume={145}, ISSN={0924-2244}, url={http://dx.doi.org/10.1016/j.tifs.2024.104369}, DOI={10.1016/j.tifs.2024.104369}, abstractNote={The packaging industry ensures that products are safe, minimizing waste while extending shelf life. Bio-based smart packaging has the potential to achieve both sustainability and real-time monitoring of food quality, resulting in environmental and health benefits. Smart packaging that integrates interactive technologies to extend the shelf life of perishable foods has been the subject of increasing research. Traditional packaging potentially contributes to environmental pollution and littering due to its limited biodegradability. Consequently, there is a rising demand for sustainable alternatives. The demand is driven by changing consumer expectations, product complexity, and attitudes toward sustainability. Therefore, this review examines the general principles, mechanisms, and prospects of sustainable smart packaging materials, such as wood-based, protein-based, and microbial-based polymers. In this account, the significance of bio-based smart packaging in the food industry is emphasized by describing the various scientific operating principles that such novel indicators are based on, such as pH and gas indicators, biosensors, Time-Temperature indicators (TTI), and gas sensors; all focused at improving food product quality and safety. Compared to conventional fossil-based packaging materials, most bio-based smart packaging offers similar functionality. These latest-developed materials improve the safety, effectiveness, and sustainability of packaged food distribution and consumption. Therefore, this review can serve as a valuable resource for researchers, manufacturers, and consumers in reducing environmental impact and promoting sustainable food packaging practices.}, journal={Trends in Food Science & Technology}, publisher={Elsevier BV}, author={Upadhyay, Aakash and Agbesi, Phillip and Arafat, Kazi Md Yasin and Urdaneta, Fernando and Dey, Moumita and Basak, Munmun and Hong, Shiyao and Umeileka, Chisom and Argyropoulos, Dimitris}, year={2024}, month={Mar}, pages={104369} }
 @article{vera_vivas_urdaneta_franco_sun_forfora_frazier_gongora_saloni_fenn_et al._2023, title={Transforming non-wood feedstocks into dissolving pulp via organosolv pulping: An alternative strategy to boost the share of natural fibers in the textile industry.}, volume={429}, ISSN={["1879-1786"]}, url={https://doi.org/10.1016/j.jclepro.2023.139394}, DOI={10.1016/j.jclepro.2023.139394}, abstractNote={This work evaluates wheat straw, switchgrass, and hemp hurd as potential alternatives for producing dissolving pulp using sulfur dioxide (SO2)-ethanol-water (SEW) pulping. The SEW process is described in detail for wheat straw, and the best pulping conditions for this feedstock were 130 °C, 4 h, and 10% SO2 concentration, comprised in a sulfur-ethanol-water ratio of 10-45-45. This resulted in a viscose-grade pulp with 93% α-cellulose, 2.0% hemicelluloses, <0.1% lignin, 0.2% ash content, and a viscosity of 4.7 cP. The best pulping conditions for wheat straw were applied to switchgrass and hemp hurd. Wheat straw and switchgrass had similar pulp quality, while hemp hurd pulp had a higher hemicellulose content and lower viscosity. This work suggests that non-wood feedstocks such as wheat straw and switchgrass can be promising alternatives for dissolving pulp production, which can help reduce the pressure on the textile industry to increase the use of natural fibers and mitigate the environmental impact of non-biodegradable synthetic fibers.}, journal={JOURNAL OF CLEANER PRODUCTION}, author={Vera, Ramon E. and Vivas, Keren A. and Urdaneta, Fernando and Franco, Jorge and Sun, Runkun and Forfora, Naycari and Frazier, Ryen and Gongora, Stephanie and Saloni, Daniel and Fenn, Larissa and et al.}, year={2023}, month={Dec} }