Due to the great concern about plastic marine pollution, the demand for glass packaging has significantly increased since many people consider it more sustainable than plastic or multilayer ...packaging. However, evaluating the environmental impacts that occur in all life cycle phases (production, distribution, use and end of life), glass is often the worst packaging alternative. In particular, this study applied the life cycle assessment (LCA) methodology to compare the environmental performance of the traditional single-use glass bottle for wine with four packaging alternatives (aseptic carton, bag-in-box, refillable glass bottle and multilayer PET bottle) for the Italian market. Primary data about wine packaging systems (weight, size and composition of all components of primary, secondary and tertiary packaging), mode of transport and distribution and disposal scenarios of each packaging system component were provided by the packaging companies, Italian wineries and Italian Packaging Consortia as well as obtained from published literature and technical documents. Life cycle impacts of the wine packaging systems considered were assessed with the ReCiPe 2016 H evaluation method, adopting both midpoint and endpoint approaches. The results obtained highlighted that the most environmentally sound alternative is the bag-in-box, which is slightly better than the aseptic carton. The greater sustainability of bag-in-box and aseptic cartons was essentially due to the composition of the containers, lower packaging weight relative incidence and greater palletizing efficiency. The analysis of alternative scenarios, obtained by the variation of the three sensitive parameters identified (weight of containers, wine distribution distance and packaging disposal scenario), showed that upon decreasing the distribution distance, the environmental performances of refillable glass bottles became comparable to those of aseptic cartons and bag-in-box. These results pointed out that glass bottle reuse in Italy is a convenient alternative only when considering the local market (i.e. for drinks distribution at distances less than 100 km).
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•Production and use of secondary and tertiary packaging are considered.•Bag-in-box is the most environmentally sound alternative.•Aseptic cartons have only slightly worse environmental performances.•Single use glass bottles are the worst packaging alternative.•Glass bottle reuse in Italy is a convenient alternative only for local market.
Glass is the most commonly used packaging for wine worldwide. However, one of the main causes of environmental impacts of the wine life cycle is the production of glass bottles due to the high ...incidence of its weight and the consequent huge consumption of energy for its production. Using lighter packaging alternatives (such as bag-in-box, aseptic carton or PET bottles) significantly decreases the environmental impact of the wine life cycle. In Italy, there is widespread scepticism towards wine bottled in alternative packaging. For this reason, this study presents a preliminary survey addressed to a sample of 1000 wine consumers to explore their attitudes and willingness to purchase wine in packaging alternatives that are more sustainable than glass bottles. The results show how most of the respondents (91%) are not willing to consider packaging alternatives for wine and want to buy only wine packaged in glass bottles mainly because they consider alternative packaging not suitable. Despite this, about 62% of them state that they would be willing to re-evaluate the purchase of wine in alternative packaging after being informed that, for most wines, the quality of the wine does not change in alternative packaging and that by using them the wine sustainability could improve. This last sample fraction drinks a little (less than one wine glass a day); their buying choices are affected by neither the main wine features (such as producer company, country of origin and information on label) nor those of the glass bottle (such as weight, colour, and shape). Therefore, this preliminary study has identified and characterized a less traditionalists wine consumer fraction that, therefore, could change their mind regarding the purchasing of wine in alternative packaging. This result shows that these consumers could be favourable towards a greater presence of wine in alternative packaging on the market. This could be a useful hint for wine producers who want to differentiate themselves from competitors by using alternative packaging and gaining interesting market niches.
•Glass production is one of the main causes of impacts of wine life cycle.•Consumers’ attitudes towards more sustainable packaging alternatives were surveyed.•Bag-in-box, aseptic carton and PET bottle were considered as packaging alternatives.•Most of the respondents (91%) want to buy only wine packaged in glass bottles.•62%of them would re-evaluate the purchase in more sustainable packaging alternatives.
Studies have shown that the type of packaging can affect the quality and physico-chemical features of foods stored over a longer period of time. Important physico-chemical characteristics of wines ...that can change over a storage period are alcoholic strength, the amount of acidity or sulfur dioxide, relative density of wines or total dry extract. The aim of this paper was to determine and compare the physico-chemical properties of red wines (Cabernet sauvignon, Frankovka, Merlot and Pinot noir), stored over a period of one year in two different types of packaging (polyethylene terephthalate and bag-in-box). Relative density of wine, total dry extract, alcoholic strength, total acidity content, volatile acidity content, free and total sulfur dioxide content were determined after 3, 6 and 12 months of storage. The results showed that total and free sulfur dioxide content decreased over time in all wines. Volatile acidity and total acidity content increased over time. Alcoholic strength and total dry extract remained mostly stable. Relative density of wine decreased with time. There were no observed differences of these parameters in wines packed in polyethylene terephthalate and bag-in-box containers. Statistical multiple regression confirmed latter assertion.
Cabbage is one of the most widely grown, traded and consumed vegetables in the world. Therefore, it is vital to maintain cabbage quality after harvest; it is especially critical to counteract water ...loss in order to maintain quality during storage. In this study, we investigated the effect of a bag‐in‐box packaging on water loss in cabbages during 15 days of storage at 10°C and 90% relative humidity. The bag‐in‐box packaging included a low‐density polyethylene bag along with a corrugated board box, whereas the control comprised a corrugated board box without any waterproofing ability. The changes in green colour, soluble solids content and ascorbic acid content of cabbage were evaluated as fundamental qualities. After storage, water loss from control samples was evaluated to be 6%; however, the bag‐in‐box packaging reduced the water loss to 0.3%. Moreover, the bag‐in‐box did not affect the tested fundamental qualities despite a delay in the cooling process. In conclusion, the bag‐in‐box packaging could be effective at maintaining the quality of cabbages and other leafy vegetables during storage and distribution for 15 days.
We investigated the effect of bag‐in‐box (BiB) packaging on the water loss in cabbages during storage with a cooling process. Compared with conventional packaging comprising only a corrugated board box (control), the BiB was more effective at preventing water loss from cabbage. Moreover, the BiB did not affect the tested fundamental qualities of cabbage despite a delay in the cooling process. Thus, this study provides preliminary evidence that BiB extends the shelf life of cabbages.
This study investigated the effects of temperature (22, 35, and 45 °C), storage time (48, 30, and 15 d), and packaging type on the quality of white wine in bag-in-box (BIB) during the secondary shelf ...life. Several enological parameters (color and contents of free and total SO₂, total aldehyde, and total phenol) were monitored and correlated with oxygen transmission rate (OTR) and Fourier transform infrared (FTIR) spectral data. Time and temperature had significant effects on color development and SO₂ depletion during storage. The increased absorbance at 420 nm was correlated with decreases of free SO₂ and total SO₂. Overall, total phenol content correlated negatively with total aldehyde content. The variance of the enological parameters can be correlated with the OTR data, indicating the barrier properties for the tested packages were different. FTIR-ATR spectra of the wine were analyzed chemometrically using PLS algorithm. The resulting models were able to predict the A₄₂₀, free SO₂, total SO₂, total phenol, total aldehyde, and storage time of the wines. This technique can potentially be used as an efficient tool to evaluate the quality of wine.
The choice of a suitable container is crucial to extend the shelf life of the extra virgin olive oil (EVOO). In this work, quality evolution of three different EVOOs packaged in bag-in-box was ...investigated. For comparison, the same oils were packaged also in tin can that is one of the most widely used systems for EVOO storage. Both the containers were filled with the oils at 100% or at 50% of their capacity and kept at room temperature up to 24 months. Changes of peroxide value, K232 index, phenolic fraction, 1,3/1,2-diacylglycerols ratio and sensory attributes were monitored during the oil-storage period. In addition, accelerate oxidation tests (rancimat and oven test) were carried out for predicting oxidative stability of the oils. Bag-in-box showed positive effects for the oil conservation ensuring, also after repeated oil withdrawals, a potential EVOO shelf life up to 24 months. Actually, although at 24 months, the oils stored in bag-in-box showed some ageing signals (K232 increasing; drop of phenolic compounds; 1,3 DAG isomers increasing; sensory features slight modifications), their quality indexes remained substantially within the EVOO limits, like, for example, the peroxide values that were well below to the legal limit.
•Quality evaluation of EVOO packaged in dark glass (G) and bag-in-box (B) containers.•Changes were recorded in % acidity, PV, K232, K270, FA profile, phenolic content and color values between the ...two.•At 15 and 22 °C shelf life of EVOO packaged in both (B) and (G) was 9 months.
Changes in quality parameters of extra virgin olive oil (EVOO), Koroneiki cv., were studied as a function of packaging material bag-in-box (B) vs. dark colored glass bottle (G), storage time (0-18 months) and storage temperature (15, 22, 37 °C). Evaluation of oil quality was carried out through the determination of % acidity, PV, K232, K270, ΔK, color, total phenolic content (TPC), FA composition and volatile compounds’ profile. Results showed similar losses in TPC for (G) and (B) packaging treatments, no significant changes in fatty acid composition, volatile compounds and color parameter L* at 22 °C throughout storage. Color parameters a* and b* decreased (p < 0.05) with time for both packaging treatments. Based mainly on % acidity but also on PV, K232, and K270 values, samples packaged in (B) and (G) stored at 15 and 22 °C retained their quality characteristics and specifications to be labeled as EVOO for a period of 9 months.
Californian Chardonnay was stored in five different wine-packaging configurations at three different temperatures for a period of 3 months to study the combined packaging and temperature effects on ...the sensory and chemical properties of the wines. A trained descriptive panel evaluated aroma, taste, mouthfeel, and color attributes, and the sensory results were correlated to physical and chemical measurements including volatile compounds, SO2, titratable and volatile acidity, oxygen consumption, and wine color, using partial least squares regression. In general, increased storage temperatures induced the largest changes in the wines; however, significant packaging–temperature effects were found for some attributes as well. Particularly wines stored in bag-in-boxes at 40 °C showed significant increases in oxidized and vinegar aromas and yellow color. Volatile esters also decreased in these wines, while increased levels of compounds generally associated with age- or heat-affected wine were found including 1,1,6-trimethyl-1,2-dihydronaphthalene and furfuryl ether, consistent with previously reported chemical aging reactions. In summary, storing unoaked Chardonnay in different packages significantly changes the sensory and chemical properties depending on the storage temperature. After a storage period of 3 months, bottle storage with various closures (natural cork, synthetic cork, and screw cap) changed the wine in a different way than bag-in-box storage.
•Shelf life of EVOO packaged in tin-plated steel containers at 22 °C was 80 days.•Shelf life of EVOO packaged in tin-plated steel containers at 37 °C was 60 days.•Shelf life of EVOO packaged in ...bag-in-box containers at 22 °C was 120 days.•Shelf life of EVOO packaged in bag-in-box containers at 37 °C was 100 days.•Bag-in-box retains EVOO quality longer than tin-plated steel.
The effect of bag-in-box (B) packaging material on quality characteristics of extra virgin olive oil (EVOO) was studied as a function of storage time (0–120 days) and temperature (22 °C and 37 °C). Olive oil packaged in tin-plated steel (S) containers served as control. Olive oil sampling was carried out every 20 days, assessing quality deterioration by monitoring multiple quality parameters: acidity, PV, K232, K270, ΔK, color, total phenolic content (TPC), FA composition and volatile compounds’ profile. Based mainly on acidity, PV, K232, and K270 values, samples packaged in S could no longer rank as EVOO after 80 days of storage at 22 °C, and after 60 days at 37 °C. Samples stored in B retained EVOO specifications throughout storage at 22 °C and had a 100 days shelf life at 37 °C. Conclusively, results showed that B packaging proved to be more suitable for all olive oil samples even for those exposed to abuse temperatures.
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