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DOI | 10.1016/j.resconrec.2019.05.030 |
Assessment of carbon footprint of nano-packaging considering potential food waste reduction due to shelf life extension | |
Zhang, Bruce Yizhe1; Tong, Yifan2; Singh, Soumya1; Cai, Hua2,3; Huang, Jen-Yi1,2 | |
发表日期 | 2019 |
ISSN | 0921-3449 |
EISSN | 1879-0658 |
卷号 | 149页码:322-331 |
英文摘要 | Approximately 30 to 50% of food produced is wasted in industrialized countries, which has caused severe impacts both economically and environmentally. Recently, nano-packaging has been proved to be a promising technology to significantly prolong the shelf life of many food products, and thus a potential solution for source reduction of food waste. However, the production of nanomaterials requires extra input of resources and generates additional emissions and wastes. This study conducted a life cycle assessment to evaluate the net carbon footprint of nano-packaging from a systems perspective, considering its entire life cycle and ultimate application for food preservation. Based on the defined functional unit (Le., 1 kg of food product and the required amount of nano-packaging materials), the global warming potential (GWP) associated with the nano-packaging system was highly affected by the concentration of incorporated nanomaterials and the type of packaged food. Furthermore, the packaging-food ratio played an important role in the relative contributions of nanomaterial, polymer, and food to the GWP of a nano-packaging system. A consumer behavior study was also performed to more accurately correlate food shelf life extension with food waste reduction. The results indicated that even with less than 3 days of shelf life extension, there is a potential to gain a net beneficial effect of the use of nano-packaging on carbon footprint mitigation. This study developed a novel conceptual framework enabling a comparative assessment of direct life cycle impacts of nano-packaging in parallel to indirect benefits related to its use stage. The results are expected provide food manufacturers with the groundwork to make more informed decisions on nano-packaging applications. |
WOS研究方向 | Engineering ; Environmental Sciences & Ecology |
来源期刊 | RESOURCES CONSERVATION AND RECYCLING
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文献类型 | 期刊论文 |
条目标识符 | http://gcip.llas.ac.cn/handle/2XKMVOVA/103031 |
作者单位 | 1.Purdue Univ, Dept Food Sci, 745 Agr Mall Dr, W Lafayette, IN 47907 USA; 2.Purdue Univ, Environm & Ecol Engn, 500 Cent Dr, W Lafayette, IN 47907 USA; 3.Purdue Univ, Sch Ind Engn, 315 N Grant St, W Lafayette, IN 47907 USA |
推荐引用方式 GB/T 7714 | Zhang, Bruce Yizhe,Tong, Yifan,Singh, Soumya,et al. Assessment of carbon footprint of nano-packaging considering potential food waste reduction due to shelf life extension[J],2019,149:322-331. |
APA | Zhang, Bruce Yizhe,Tong, Yifan,Singh, Soumya,Cai, Hua,&Huang, Jen-Yi.(2019).Assessment of carbon footprint of nano-packaging considering potential food waste reduction due to shelf life extension.RESOURCES CONSERVATION AND RECYCLING,149,322-331. |
MLA | Zhang, Bruce Yizhe,et al."Assessment of carbon footprint of nano-packaging considering potential food waste reduction due to shelf life extension".RESOURCES CONSERVATION AND RECYCLING 149(2019):322-331. |
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