Figure - available from: Environmental Science and Pollution Research
This content is subject to copyright. Terms and conditions apply.
Source publication
Global call for healthy and sustainable food production and consumption has been loud, and the majority of these calls center on ensuring food security through sustainable agriculture. The other parts of the food supply chain such as consumption, packaging, recycling, and food waste management seem to be overlooked especially by developing nations...
Citations
... The fruit represents only about 12 % of the plant by weight and the residual sections become agricultural waste [20]. The leaves are large, cheap, and easily available throughout the year which makes it a sustainable plant part to be used in biomedical research such as green nanoparticle synthesis [21]. ...
... Some of these old forms still co-exist with the new form of packaging in Nigeria. This can be seen in the packaging of a food delicacy called Okpa with dry banana leaves or plantain leaves in the South Eastern part of Nigeria and the packaging of Ofada rice also with plant materials usually in the South Western part of Nigeria [2]. In recent times, packaging have evolved to the use of materials containing polyethylene and plasticizers. ...
... .1 The different packaging materials 2used for Okpa[2] ...
Environmental toxicants enter the body via ingestion, inhalation or dermal absorption. Food is one of the major ways by which these toxicants get into the body. Food packaging has evolved in so many ways that materials made with plastics and its additives (Phthalates) are now used. Phthalates are compounds used to make plastics to enhance its functionality. Some have been associated with some health hazards such as endocrine dysfunction, reproductive problems, skin irritations and cancer. The current study was performed to evaluate the risk associated with consuming phthalates in okpa (cow pea pudding). The phthalate quantification and health risks were evaluated using gas chromatography mass-spectrometry (GC–MS) and models adopted by environmental protection agency (EPA) respectively. The Phthalate identified in okpa were diethyl phthalate (DEP), di-n-Butyl phthalate (DBP), benzylbutyl phthalate (BBP), di-iso-butyl phthalate (DiBP), and di (2-ethylhexyl)phthalate DEHP. The total concentration of phthalate detected was 0.0653 mg/kg with DEP as the highest (0.0196 ± 0.000 mg/kg) and BBP as the least (0.0077 ± 0.001 mg.kg). The highest THQ evaluated was DiBP for both adults (2.84E−1) and children (1.42E−1). The THI for adults and children was 3.35E−1 and 3.01E−1 respectively. The THQ and THI values obtained for adults and children were all less than 1 implying that it is safe. The carcinogenic risk (CR) evaluated for adults and children were 7.23E−6 and 3.61E−5. These values obtained for the THQ, THI and CR all together were within the safe limits stipulated by USEPA, FAO and WHO. However, it is still pertinent to continuously monitor the level of phthalates that may migrate into okpa because red oil content variations may positively impact on its leaching ability.
... Fighting agnotology by increasing attention to ancestral ways of living, both in the past and today, inspires sustainable solutions for the present and the future. Examples include cases of socioeconomic justice in Hawaii (Beamer 13.3 Learning and Applying Ancestral Sustainable Practices et al. 2023), agroecology in Brazil and Liberia (Fraser et al. 2015;, water management in the Andes (Ribeiro 2021), food packaging in Nigeria (Ezeudu et al. 2021), engineering in Canada (Fritz et al. 2011), disaster risk management in the Philippines (Molina andNeef 2016), health (Albuquerque et al. 2018;Ratima et al. 2019;Hillier et al. 2021) and even energy (Mazzone et al. 2023) in various countries. Interestingly, these and other various cases address issues that are dear to sustainability science and policy, such as nature-based solutions, ecosystem-based disaster risk reduction, circular economy, one health and energy transition, and often indicate processes of dialogues, collaboration, co-production and co-learning. ...
... In some cases, juices from indigenous foods are traditionally extracted using overnight soaking and fermentation for 2-3 days as processing methods [141]. An extant literature also shows that, indigenous foods' traditional value addition and packaging involved using leaves from the wild and plastic bags [100,107,[141][142][143]. Some of the research studies that reported the traditional methods of processing and preserving as a means of adding value to indigenous foods include Aworh [62], Oloko [144], and Van den Heever and Venter [145]. ...
Indigenous foods are the ancestral diet endemic to and consumed by the local people for ages, but there has been a recent discrepancy in their acceptability, growth and development. While some research suggested frequent consumption and growth of indigenous foods, others reported poor development and declining consumption despite their rich nutrition content. Moreover, research has failed to investigate and compile indigenous foods’ growth and developmental trends in whole and niche areas to ensure their promotion and competitiveness with their exotic counterparts due to reports highlighting their rambling and anecdotal pictures of economic significance and nutritional potential. The study reviewed literature and collated past research to examine and forecast the developmental growth of indigenous foods for more than two decades (2000–2022). It identifies niche areas that have received more or less growth of indigenous food, and the type of research (review, data, and experimental research) contributing to its growth and development. Through the review of related literature, this study demonstrates that indigenous foods contribute to improving household health, food, and nutritional security. For example, 80% of South Africans depend on indigenous foods for medicinal purposes. It also enhances the dietary diversity of household and reduces poverty through income generation and employment. Some indigenous foods (green leafy vegetables) are richer sources of mineral elements than their exotic crops counterparts. Some indigenous foods play a crucial role in the cultural identity of people/ethnic groups. Indigenous foods are beneficial in terms of income, as research shows that some households generate more than 25% of their income from the sales of indigenous foods harvested from the wild. Indigenous foods agribusiness is dominated by rural dwellers, the poor, and vulnerable people, with most (75%) of the stakeholders being elderly women. Most indigenous foods transactions occur in an open market structure and are overshadowed by vendors and middlemen. 951 articles were used to investigate the growth show steady growth and development of indigenous foods research. However, the growth is skewed toward a few niche areas. Medicinal, food, and nutritional composition analysis are some niche areas witnessing indigenous foods’ rapid growth and research development. Some indigenous foods have also seen growth in research development in a domestication niche area, but growth and development are lacking in the genetic improvement of many indigenous foods. Lack of awareness campaigns, value addition, marketing, and private/entrepreneurial investment and managerial/logistic techniques are other niche areas slowing the growth of indigenous foods, as revealed by the limited research. In decades (2000–2022), only 5.99% and 3.79% of research focused on indigenous foods value addition and awareness campaigns. More pragmatic research, policies, promotions, and value-additions approaches are needed.
... Apart from this, the cultivation and trade of these leaves also constitutes a potential resource for economic development through the supply of income and employment to resource-poor farmers in rural communities (Yeboah et al., 2003). Thus, taking advantage of the potential gains of this important commodity can be a means of poverty alleviation through sustainable agriculture (Arowosage and Popoola, 2006;Ezeudu et al., 2020). However, advancement in technology, has led to the replacement of these natural materials with synthetic organic materials such as paper, plastics, rubbers, glass and metal containers (Brody et al., 2008). ...
Leaves from the plants of Thaumatococcus daniellii and Musa paradisiaca are used for wrapping foods in Ghana. In this study, the types of phytochemicals present in the two leaves were qualitatively determined. Standard qualitative phytochemical tests by Trease and Evans, Sofowora and Harborne were employed in screening for ten selected phytochemicals. The following phytochemicals were present in T. daniellii leaf extracts; saponins, polyuronides, phenolic compounds, reducing sugars, alkaloids, flavonoids, cyanogenic glycosides, phytosterols and anthracenosides. However, triterpenes were absent. M. paradisiaca also showed the presence of saponins, phenolic compounds, cyanogenic glycosides, polyuronides, reducing sugar, flavonoids and phytosterols. However, alkaloids, triterpenes and anthracenosides were absent. From the results obtained, T. daniellii contained more classes of healthful phytochemicals than that of M. paradisiaca. Since, the leaves of both T. daniellii and M. paradisiaca contribute more than just a means of packaging to these local delicacies, their continued use should be highly encouraged and widely promoted.
... Natural materials like banana leaves, coconut shells, lotus leaves, gourds, palm leaves, bamboo, animal skin, shells from shellfish, etc. Were used for packaging. Although more recent packaging of various food items has also utilized contemporary packaging materials including aluminum foil, plastic cellophane, and disposable paper foil (Ezeudu et al., 2020). ...
Biocompatible, eco-friendly, highly economical packaging methods should be needed as conventional packaging is known to cause undesirable effects. As food packaging is the major determining factor of food safety, the selection or methods of packaging materials plays a pioneering role. With this scope, modern food technology seeks unique sustainable approaches for the fabrication of package materials with notable desired properties. The principles, features, and fabrication methodology of modern food packaging are briefly covered in this review. We extensively revealed improved packaging (nanocoating, nanolaminates, and nano clay), active packaging (antimicrobial, oxygen scavenging, and UV barrier packaging), and intelligent/smart packaging (O2 indicator, CO2 indicator, Time Temperature Indicator, freshness indicator, and pH indicator). In particular, we described the role of nanomaterials in the fabrication of packaging material. Methods for the evaluation of mechanical, barrier properties, and anti-microbial assays have been featured. The present studies suggest the possible utilization of materials in the fabrication of food packaging for the production, utilization, and distribution of safe foods without affecting nutritional values.
... Since food is the basic need that people consume most, food packaging is considered as an important issue today (Chakori et al., 2021;Sarfraz et al., 2021). New developments in the food packaging sector make the packaging not only a material that fulfils the function of protecting food (Ezeudu et al., 2021), but also a position that arouses curiosity, informs and attracts the consumer (Mendes and Pedersen, 2021). In new generation food packaging designs, various active ingredients are added to the packaging material as an interlayer (Rodrigues et al., 2021) or by putting them in the packaging as separate tablets or sachets, some additional functions are given to the packaging (Yokokawa et al., 2021). ...
... Apart from this, the cultivation and trade of these leaves also constitutes a potential resource for economic development through the supply of income and employment to resource-poor farmers in rural communities (Yeboah et al., 2003). Thus, taking advantage of the potential gains of this important commodity can be a means of poverty alleviation through sustainable agriculture (Arowosage and Popoola, 2006;Ezeudu et al., 2020). However, advancement in technology, has led to the replacement of these natural materials with synthetic organic materials such as paper, plastics, rubbers, glass and metal containers (Brody et al., 2008). ...
Determination of phytochemicals in Thaumatococcus daniellii (sweet prayer leaves) and Musa paradisiaca (plantain leaves) as a food packaging material Abstract Leaves from the plants of Thaumatococcus daniellii and Musa paradisiaca are used for wrapping foods in Ghana. In this study, the types of phytochemicals present in the two leaves were qualitatively determined. Standard qualitative phytochemical tests by Trease and Evans, Sofowora and Harborne were employed in screening for ten selected phytochemicals. The following phytochemicals were present in T. daniellii leaf extracts; saponins, polyuronides, phenolic compounds, reducing sugars, alkaloids, flavonoids, cyanogenic glycosides, phytosterols and anthracenosides. However, triterpenes were absent. M. paradisiaca also showed the presence of saponins, phenolic compounds, cyanogenic glycosides, polyuronides, reducing sugar, flavonoids and phytosterols. However, alkaloids, triterpenes and anthracenosides were absent. From the results obtained, T. daniellii contained more classes of healthful phytochemicals than that of M. paradisiaca. Since, the leaves of both T. daniellii and M. paradisiaca contribute more than just a means of packaging to these local delicacies, their continued use should be highly encouraged and widely promoted.
... It is a popular choice for food packaging in many parts of the world, particularly in Asia and Africa. It is also an inexpensive food packing material used in South East Asian and African nations such as India, Sri Lanka, Bangladesh, Nepal, and Thailand (Ezeudu et al., 2020). ...
Plastic and paper, the two most often used materials for food packaging, are responsible for global warming, animal hazards, plastic landfills and deforestation. Moreover, these synthetic packaging materials cause destructive environmental issues. Recently, there has been a growing interest in using banana (Musa spp.) leaves for packaging due to many benefits. Despite this, its usage mostly ceased by synthetic packaging materials, as plastic banana leaves have long been utilized extensively throughout Asia and Africa for food storage and preservation. Food items like rice, fish, meat, fruits and vegetable-based products are packaged using banana leaves. Due to their availability in tropical nations like Sri Lanka, they are affordable there. Additionally, it is recyclable, biodegradable, customizable and has a higher shelf life after processing. In light of the price of materials for single-use food packaging, banana leaf containers are valued and better suited to Sri Lanka's economy. Even if these kinds of bio-packaging techniques have some shortcomings, those are treatable when compared to the irreversible effects of plastics. With the proper implementations, banana leaf packaging is welcome in the country as it builds up its economy and targets green ingenuity. With an emphasis on the potential advantages and applications of this sustainable packaging material, this paper analyzes the significance of banana leaf packaging in Sri Lanka.
... For example, the use of recyclable plastic containers in food catering chains had been demonstrated through LCA analysis to lead to reduced environmental impact in terms of CO 2 -eq emissions (Accorsi et al., 2014). Recently, the use of natural leaf-type packaging material for local food products has been demonstrated to ensure environmental and health advantages, compared to synthetic packaging material, with further socio-economic implications in developing countries (Ezeudu et al., 2021). Environmental labelling, defined as a visual communication tool that indicates products, services, and companies that operate according to specific environmental standards and criteria (Follows & Jobber, 2000;Taufique et al., 2014), has a decisive influential role in purchasing and consumption patterns (Banyte et al., 2010). ...
Packaging has an enabling role in supply chains (SCs) as it facilitates a range of functions, specifically (i) marketing; (ii) logistics and SC management; (iii) food technology; and (iv) environmental protection. This study explores the appreciation towards certain food packaging factors and attributes by consumers and industrial experts for a range of food product types. Primary data was collected through a questionnaire in the Greek market and then analysed using a 1-way ANOVA and the Tukey test. The study findings reveal that food SC stakeholders mainly appreciate packaging attractiveness. Other attributes that promote environmental sustainability and facilitate logistics operations were of high importance as well.
