The influence of packaging material on volatile compounds of pale lager beer
Publication date: June 2020Source: Food Packaging and Shelf Life, Volume 24Author(s): Goran Gagula, Kristina Mastanjević, Krešimir Mastanjević, Vinko Krstanović, Daniela Horvat, Damir Magdić (Source: Food Packaging and Shelf Life)
Source: Food Packaging and Shelf Life - February 27, 2020 Category: Food Science Source Type: research
Advances in design and performance evaluation of fresh fruit ventilated distribution packaging: A review
Publication date: June 2020Source: Food Packaging and Shelf Life, Volume 24Author(s): Matia Mukama, Alemayehu Ambaw, Umezuruike Linus OparaAbstractThis review was initiated to realise the state-of-the art in optimising the ventilation and structural requirements of corrugated packaging carton design. Researchers have been using computational methods: computational fluid dynamics, particularly, the finite volume method, to analyse the airflow and heat transfer performances, and computational structural dynamics, particularly, the finite element method, to analyse the loss of compression strength due to vent-holes. Models ar...
Source: Food Packaging and Shelf Life - February 18, 2020 Category: Food Science Source Type: research
Heat sealable soluble soybean polysaccharide/gelatin blend edible films for food packaging applications
Publication date: June 2020Source: Food Packaging and Shelf Life, Volume 24Author(s): Chang Liu, Jiao Huang, Xuejing Zheng, Shujie Liu, Kuakua Lu, Keyong Tang, Jie LiuAbstractThe present study aimed to develop heat sealable soybean polysaccharide (SSPS)/gelatin blend films intended to be used as edible food packaging materials. The films were fabricated by solution casting method using SSPS/gelatin blends and plasticized by glycerol. The results indicated that the heat sealability, stretchability and resistance to fracture of the films were significantly improved by blending SSPS with gelatin. The incorporation of gelatin ...
Source: Food Packaging and Shelf Life - February 18, 2020 Category: Food Science Source Type: research
Release kinetics of cinnamaldehyde, eugenol, and thymol from sustainable and biodegradable active packaging films
This study shows that the NAC-loaded pullulan films can be used as active antimicrobial packaging film for food applications with controlled release of active compounds.Graphical abstract (Source: Food Packaging and Shelf Life)
Source: Food Packaging and Shelf Life - February 16, 2020 Category: Food Science Source Type: research
Review of surface treatment methods for polyamide films for potential application as smart packaging materials: surface structure, antimicrobial and spectral properties
ConclusionsXPS and AFM methods are useful tools in the identification of film surface analysis. For UV treatment, different light sources, including lasers, can be applied to create antimicrobially-active packaging materials. UV-treated PA films possess antimicrobial properties and offer potential for industrial and medical packaging applications, however, the application of such packaging materials to foods needs some special consideration.Different plasma treatment methodologies can be used for modification of PA surfaces, followed by attachment of antimicrobial coatings which are very limited in literature. Surface stud...
Source: Food Packaging and Shelf Life - February 14, 2020 Category: Food Science Source Type: research
Improvement of physicochemical, mechanical, thermal and surface properties of anchovy by-product protein films by addition of transglutaminase, and the correlation between secondary structure and mechanical properties
In this study, improvement of some properties of anchovy by-product protein (ABP-P) films by addition of transglutaminase (TGase), and the correlation between secondary structural results and mechanical properties were investigated. The solubility and water vapor permeability of films improved by the TGase treatment at low concentrations. The highest tensile strength value was obtained in films containing 5 % TGase, and the elongation at break values decreased with the TGase concentration increasing. Glass transition temperature (Tg) of films decreased depending on TGase concentration and the lowest Tg was observed from 5 ...
Source: Food Packaging and Shelf Life - February 14, 2020 Category: Food Science Source Type: research
Novel ABTS-dot-blot method for the assessment of antioxidant properties of food packaging
Publication date: June 2020Source: Food Packaging and Shelf Life, Volume 24Author(s): Barbara Kusznierewicz, Hanna Staroszczyk, Edyta Malinowska-Pańczyk, Karol Parchem, Agnieszka BartoszekAbstractThe new ABTS-dot-blot method for the direct determination of antioxidant activity of active packaging that is in contact with foodstuffs has been developed. The usefulness of the new method was verified with the use of agarose, pork gelatin, bacterial cellulose and cellulose-chitosan films with incorporated standard antioxidant – Trolox or plant phytochemicals derived from three types of berry juices (chokeberry, blue-berried h...
Source: Food Packaging and Shelf Life - February 12, 2020 Category: Food Science Source Type: research
Modified atmosphere packaging and 1-methylcyclopropene alleviate chilling injury of ‘Youhou’ sweet persimmon during cold storage
In this study, we investigated the effects of 1-methylcyclopropene (1-MCP) and combined modified atmosphere packaging (MAP) and 1-MCP treatments on the CI of ‘Youhou’ sweet persimmon during storage at 1 °C. Flesh browning and gelling were inhibited by 1-MCP treatment, as indicated by the suppression of polyphenol oxidase and peroxidase activities and enhanced pectin solubility. After treatment, the fruits maintained good membrane status and showed lower lipoxygenase activity, less electrolyte leakage and a lower malondialdehyde content than the control fruits. When MAP was added, dramatic changes in the oxygen and car...
Source: Food Packaging and Shelf Life - February 10, 2020 Category: Food Science Source Type: research
Enhancing the functional properties of acetylated hemicellulose films for active food packaging using acetylated nanocellulose reinforcement and polycaprolactone coating
Publication date: June 2020Source: Food Packaging and Shelf Life, Volume 24Author(s): Lindleen. R. Mugwagwa, Annie F.A. ChimphangoAbstractAcetylated hemicellulose (AH)-nanocellulose (ACNC) films coated with polycaprolactone (PCL) films, were evaluated as active packaging for aqueous, alcoholic, fatty and acidic food. The effects of nanocellulose loading (0–50 %), degree of acetylation (DS) (0–2.34) and polycaprolactone coating (0.3 g/mL) on hydrophobicity and solubility of AH films in food simulants, were investigated. In addition, AH-CNC/PCL films were doped with polyphenols and their antioxidant release (temperatur...
Source: Food Packaging and Shelf Life - February 10, 2020 Category: Food Science Source Type: research
Bioactive films based on cuttlefish (Sepia officinalis) skin gelatin incorporated with cuttlefish protein hydrolysates: Physicochemical characterization and antioxidant properties
The objective of this study was to apply cuttlefish (Sepia officinalis) skin protein isolate (CSPI) and hydrolysates (CSPH), using commercial Savinase® and Purafect® enzymes, as bioactive additives in the elaboration of gelatin-based films. CSPH and CSPI enriched films were colored and exhibited a higher UV-barrier properties compared to gelatin film. In addition, compared to CSPI added film, an increase of the glass transition temperature by 20 % and 4 %, respectively, for Purafect and Savinase hydrolysates enriched films was noted. However, elongation at break decreased significantly for CSPH incorporated films by 2.5-...
Source: Food Packaging and Shelf Life - February 5, 2020 Category: Food Science Source Type: research
Active edible films based on semi-refined κ-carrageenan: Antioxidant and color properties and application in chicken breast packaging
This study aimed to produce active edible packaging films based on semi-refined κ-carrageenan (SRC) incorporated with a water extract of germinated fenugreek seeds (W-GeFS). Total phenolics content, antioxidant activity and color properties of the resulting films were investigated. Applications and quality evaluation of selected active SRC films in the preservation of fresh chicken breast were also studied. Results obtained showed that phenolics content and antioxidant activity of SRC films significantly increased with increasing W-GeFS concentration. SRC films containing W-GeFS showed a good capability to control the mic...
Source: Food Packaging and Shelf Life - February 2, 2020 Category: Food Science Source Type: research
A prediction model of surface heat transfer coefficient in insulating packaging with phase change materials
In this study an iterative method based on a semi-infinite phase change model was proposed to solve the coupling parameters of surface heat transfer coefficient and temperature field. Then, the semi-infinite phase change model curves were compared with classic Neumann model and Mehling model. Furthermore, the affecting parameters of surface heat transfer coefficient were discussed through this semi-infinite phase change model, and a concise prediction model of surface heat transfer coefficient was also developed for engineering application. Finally, this concise prediction model was verified by “Ice Melting Method”. Th...
Source: Food Packaging and Shelf Life - February 1, 2020 Category: Food Science Source Type: research
Improved packing performance and structure-stability of casein edible films by dielectric barrier discharges (DBD) cold plasma
This study utilized dielectric barrier discharges (DBD) cold plasma technique to improve the packing characters of casein edible films. It was found that with DBD cold plasma discharge treatment, the crystalloid migration and casein aggregation occurred in casein based films could be seen clearly by scanning electron microscopy (SEM). A little change of crystal structure and stable state of molecule structure was obtained in casein from X-ray diffraction (XRD) and Fourier transform infrared spectroscopy (FTIR) results, respectively. Importantly, packing characters including tensile strength, elongation, thermo stabilizatio...
Source: Food Packaging and Shelf Life - January 30, 2020 Category: Food Science Source Type: research
Synthesis of Fe3O4@SiO2@PAMAM dendrimer@AgNP hybrid nanoparticles for the preparation of carrageenan-based functional nanocomposite film
Publication date: June 2020Source: Food Packaging and Shelf Life, Volume 24Author(s): Shahab Saedi, Jong-Whan RhimAbstractFe3O4 nanoparticles were modified using polyamidoamine (PAMAM) dendrimer and the magnetic core-shell nanomaterials were decorated with silver nanoparticles (AgNPs) to prepare hybrid nanoparticles (HNPs) of Fe3O4@SiO2@PAMAM@AgNP. The HNPs were characterized using transmission electron microscopy (TEM), X-ray diffraction analysis (XRD), and energy-dispersive X-ray spectroscopy (EDX). Various amounts (0, 0.5, 0.75, and 1.0 wt%) of the HNPs were used to prepare carrageenan-based nanocomposite films. SEM r...
Source: Food Packaging and Shelf Life - January 30, 2020 Category: Food Science Source Type: research
An edible antioxidant film of Artemisia sphaerocephala Krasch. gum with sophora japonica extract for oil packaging
Publication date: June 2020Source: Food Packaging and Shelf Life, Volume 24Author(s): Zhihua Guo, Xincheng Wu, Xin Zhao, Jitao Fan, Xiang Lu, Lijuan WangAbstractAntioxidant films were prepared by mixing Artemisia sphaerocephala Krasch. gum (ASKG) with sophora japonica extract (SJE). The physical properties, antioxidant properties and application of lard preservation were analyzed. New intermolecular hydrogen bonds formed between SJE and ASKG molecules with the addition of SJE. When the content of SJE increased, elongation at break, light transmission values at 600 nm and tensile strength of the films decreased from 60.60...
Source: Food Packaging and Shelf Life - January 30, 2020 Category: Food Science Source Type: research
