فصلنامه علوم و فنون بسته بندی
پیاپی 56 (زمستان 1402)

Today, sustainable development is one of the areas that business managers pay attention to in order to achieve long-term success and development. One of the areas of sustainability that has received little attention, especially in Iran, and there is limited knowledge about it, is the issue of sustainable innovation, which can create valuable results. Therefore, the aim of this research is to identify the dimensions and components of sustainable innovation in the packaging industry and provide a framework in this field. This research is descriptive-survey in terms of applied purpose and in terms of data collection method. At the beginning of the research, the theoretical foundations and previous research in the field of the research topic were examined. Based on the findings, 26 components of sustainable innovation were identified in the form of 6 dimensions. The identified dimensions include product innovation, environmental, production, organizational, managerial and social. In the next step, the fuzzy Delphi method was used to localize the identified components in the packaging industry. For this purpose, a panel of 13 experts was formed and they were asked to rate the identified factors based on a five-point Likert scale. After two rounds of the fuzzy Delphi process, 25 factors were finalized. In the next step, by using the TOPSIS fuzzy method and asking the opinion of 28 managers and specialists of Yazd packaging industries, priority was given to the components of sustainable innovation. Based on the findings, the three components of improving the quality of the final product, improving the production technology and improving the technical characteristics of the product have the highest priority. Finally, the research results showed that sustainable innovation in the packaging industry is a multidimensional phenomenon with valuable results.

As one of the influential phenomena in the modern world, packaging protects products from environmental factors. It serves as a communicative tool for presenting brand imagery and a reference point for consumers' product selection. This research investigates the influence of Islamic Iranian design representation on saffron packaging on audience communication. The main research question is to explore the position and orientation of Iranian saffron packaging designers regarding the representation of Iranian identity components in their works. The research method is descriptive-analytical, and data collection is a combination of surveys, image analysis, and field observations through questionnaires and interviews with the audience. Data analysis is qualitative. The findings indicate that the visual elements of Iranian saffron packaging in successful samples represented Iran's brand and cultural identity components and conveyed the intended meanings. However, there are challenges in transferring the desired concepts and meanings, leading to disruptions in communication with Iranian consumers. These challenges are as follows: 1. Undesirable design of the packaging's appearance, protective structure, and ergonomic issues; 2. Weakness in providing a proportional and desirable product and service identity in the brand name; 3. Challenges in utilizing proper language and visual typography; 4. Inadequate use of suitable colors in the packages; 5. Inappropriate use of visual elements in the design and the lack of attention to elements that evoke memorable experiences from the Iranian audience's previous encounters.

Since the nectarine fruit is highly perishable due to its high moisture content and high respiration rate and difficult to store, in this research the effect of edible nano coating based on bacterial cellulose nanocrystals-fish gelatin/cinnamon essential oil (BCNCs/FGelA/CEO) containing different concentrations of essential oil (1200, 1800, and 2400 µL/L) were investigated on the mechanical properties of nectarine. The mechanical properties of nectarine fruit, including rupture force, rupture energy, deformation at the rupture point, and apparent elasticity modulus were evaluated during the cold storage period at 4 ± 1 ºC for 60 days. The results of this research showed that, in generally, the coatings were able to delay the process of changes in the mechanical properties of Nectarine, and also, increasing the concentration of essential oil had a significant effect on improving the protective ability of the coating. At the end of 60 days of storage, the lowest amount of rupture force and energy, and the highest amount of deformation at rupture point, and apparent elasticity modulus were observed in control samples (14.67N, 50mJ, 6.82mm, and 0.18MP, respectively); In contrast, the highest amount of rupture force and energy, and lowest amount of deformation at rupture point, and apparent elasticity modulus correspond to samples coated with a coating containing 2400 µL/L essential oil (40.33N, 120.98mJ, 5.56mm, and 0.62MP, respectively). These results demonstrated that this coating has commercial potential due to its highly effective ability to reduce tissue changes in Nectarine and increase its shelf life, as well as its ease of manufacture and efficacy as a biocompatible product for improving post-harvest storage of Nectarine.

Considering the increasing growth of the world population and the increasing needs for the use of paper packaging, it shows the competitiveness in the companies that produce different types of paper, so identifying and ranking the factors affecting the competitiveness in the companies The producer of packaging papers makes each company choose different approaches for competitiveness according to its capabilities.The aim of the current research is to identify the factors affecting the competitiveness of the companies that produce all kinds of packaging paper in Iran and to rank them using the hierarchical analysis method. The research method is a descriptive survey, the statistical sample of the research is 60 experts, specialists and shareholders of the packaging paper industry companies in the country. The time frame of the research is cross-sectional and was conducted in 1401.The packaging paper industry in Iran has long faced challenges such as the lack of forest raw materials, technological dependence, etc. The increase in the tendency to package products based on paper and paper products has caused the consumption of paper to show an increasing tresnd. Competitive companies are able to produce or provide products that have higher quality and lower price compared to other competitors and at the same cost. By studying the sources and articles related to the topic of competitiveness and also using the specialized knowledge of experts related to the research of ten main components including raw materials, final product, technical and technological abilities, socio-cultural, macro, human, economic policies, micro factors related to the company, laws and regulations and monopoly of companies and 52 sub-components of competitiveness were identified. For this purpose, a researcher-made questionnaire was designed. After distributing and receiving them, the resulting data were weighted and then ranked for the purpose of pairwise comparisons in the hierarchical analysis method using Expert Choice software. The results showed that the components of monopoly of companies (0.196), technical and technological capabilities (0.141), economic (0.125), micro factors related to the company (0.114) on the competitiveness of manufacturing companies Wrapping papers are more effective. Monopoly in production of products (0.056), monopoly in technology (0.048), ability of machines and technology (0.0472) were declared among the sub-components with greater impact on competitiveness in the mentioned companies.

White and red meats are suspectible to spoilage and quality degradation because of microbial spoilage, lipid oxidation, and other degrading factors. Modified atmosphere packaging (MAP) can increase the shelf life of white and red meats by replacing the air inside the package with a gas or gas mixture suitable for the product. The gas mixtures typically include nitrogen, carbon dioxide, and oxygen, depending on the meat type. However, MAP with high levels of oxygen causes lipid oxidation and the growth of aerobic microorganisms, which can lead to undesired changes in the meat. MAP with low oxygen levels, on the other hand, alters the meat color and activity of anaerobic microorganisms. Even though MAP with carbon dioxide prevents the growth of microorganisms, the possibility of bacterial growth, specifically spore-producing types, still exists in long-term storage. Therefore, combining MAP with other technologies like oxygen scavengers, carbon dioxide emitters, antimicrobial compounds, edible coatings with antimicrobial properties, or novel technologies such as irradiation, pulsed electric field, high hydrostatic pressure, cold plasma, and ultrasound can enhance its effectiveness. Intelligent systems can also be used to ensure the safety and quality of food products in MAP.

Passive packaging has an almost neutral mechanism in dealing with external and internal packaging factors such as gas penetration, cellular respiration and gas production, water loss or gain, ethylene production, production of oxidation compounds and possibly microbial contamination of food. While active packaging, by changing the packaging conditions, increases the shelf life of packaged food and improves its safety and sensory characteristics, while maintaining the quality of food. Among the types of active packaging applications, antimicrobial packaging is one of the most common technological applications of active packaging. Antimicrobial packaging is a system that is able to destroy or inhibit the growth of microorganisms and thereby increases the shelf life and safety level of food products. In antimicrobial packaging, the activity of an antimicrobial agent is carried out through the contact of the microorganism with the inner surface of the packaging material or the gradual release of the antimicrobial agent from the packaging material to the food. The controlled release of antimicrobial substances during the shelf life of food improves the safety of food and increases its shelf life. Antimicrobial substances increase the shelf life of food products by slowing down the growth rate and prolonging the lag phase of microorganisms or by inactivating and destroying them. Antimicrobial agents may be of natural or unnatural origin. The origin of natural antimicrobial substances can be plant, animal or microbial. In the design of antimicrobial systems, in addition to the characteristics of antimicrobial substances, the methods of adding antimicrobial substances, their penetration and evaporation, and many other factors such as the resistance of microorganisms, controlled release, release mechanisms, the chemical nature of antimicrobial substances and Foodstuffs, storage and distribution conditions, physical and mechanical properties of antimicrobial packaging materials, organoleptic properties and toxicity of antimicrobial materials should also be taken into consideration.