Development and optimization of antimicrobial active films produced with a reinforced and compatibilized biodegradable polymers
Publication date: June 2020Source: Food Packaging and Shelf Life, Volume 24Author(s): Taíla V. de Oliveira, Pedro Augusto V. de Freitas, Cícero C. Pola, José Osvaldo R. da Silva, Lina Daniela A. Diaz, Sukarno Olavo Ferreira, Nilda de F.F. SoaresAbstractBiodegradable polymers can produce sustainable films to substitute regular food packaging as an answer to environmental concerns and food preservation. Nisin Z (NIS Z) bioactive compound can be embedded into biodegradable polymers, such as polyvinyl alcohol (PVA) and starch, to produce antimicrobial eco-friendly active films. Cellulose nanocrystals (CNC) and maleic anhydr...
Source: Food Packaging and Shelf Life - January 23, 2020 Category: Food Science Source Type: research
Gelatin-sodium alginate based films with Pseuderanthemum palatiferum (Nees) Radlk. freeze-dried powder obtained by subcritical water extraction
Publication date: June 2020Source: Food Packaging and Shelf Life, Volume 24Author(s): Truc Cong Ho, Myoung Hwan Kim, Yeon-Jin Cho, Jin-Seok Park, Seung Yun Nam, Byung-Soo ChunAbstractIn the present study, gelatin-sodium alginate (GSA) based films were integrated with Pseuderanthemum palatiferum (Nees) Radlk. freeze-dried powder (PFP) obtained by subcritical water extraction. The influences of PFP at different concentrations on physical properties and antioxidant activity of GSA based films were investigated. Total phenolic content, antioxidant activity increased with the increase in PFP concentrations. Moisture content (MC...
Source: Food Packaging and Shelf Life - January 23, 2020 Category: Food Science Source Type: research
Combined antioxidant and sensory effects of active chitosan/zein film containing α-tocopherol on Agaricus bisporus
Publication date: June 2020Source: Food Packaging and Shelf Life, Volume 24Author(s): Liming Zhang, Zhanli Liu, Yang Sun, Xiaomin Wang, Ling LiAbstractIn this work, we have explored a new packaging material for the shelf life extension of Agaricus bisporus. The influence of active chitosan/zein films containing α-tocopherol on the physicochemical properties and enzyme activities of mushroom during the storage at 4 ℃ for 12 d was investigated. Mushroom packaged with chitosan/zein/α-tocopherol (C/Z/T) film showed the lower weight loss, relative leakage rate, browning index, respiration rate, polyphenol oxidase, peroxidas...
Source: Food Packaging and Shelf Life - January 22, 2020 Category: Food Science Source Type: research
Preparation of a hordein-quercetin-chitosan antioxidant electrospun nanofibre film for food packaging and improvement of the film hydrophobic properties by heat treatment
This study aims to develop a novel degradable antioxidant nanomaterial with hordein, quercetin and chitosan via electrospinning. Heat treatment was applied to increase the water resistance of the blended nanofibre film. Our results showed that heat treatment significantly improved the water resistance of the blended nanofibre film without affecting its antioxidant activity. Further physiochemical analysis indicated that heat treatment might improve the water resistance of the nanomaterial by decreasing the crystallinity, reducing surface absorbed hydroxyl groups and increasing the structural stability of the blended nanofi...
Source: Food Packaging and Shelf Life - January 18, 2020 Category: Food Science Source Type: research
Development of packaging factors for the risk assessment of food contact substances from food consumption survey of Chinese infants and toddlers
Publication date: March 2020Source: Food Packaging and Shelf Life, Volume 23Author(s): Wei Liu, Aidong Liu, Rong Zhao, Feng Pan, Zhaoping Liu, Haixia Sui, Jianwen LiAbstractThe consumption factors (CF) and food-type distribution factors (fT) for Chinese infants and toddlers aged 0–3 were derived in this study, using food consumption and packaging usage data obtained from the China National Food Consumption Survey conducted in 2015. Food type grouping was based on existing standards from China, European Union (EU) and the United States (US), while packaging classification were done according to the exact material in conta...
Source: Food Packaging and Shelf Life - January 18, 2020 Category: Food Science Source Type: research
Cassava starch composite based films for encapsulated neem: Effect of carboxylated styrene-butadiene rubber coating
Publication date: March 2020Source: Food Packaging and Shelf Life, Volume 23Author(s): Sa-Ad Riyajan, Kanokwan ChantaweeAbstractThe biocomposite was made from the blend of carboxylated styrene-butadiene rubber (CSBR), cassava starch (CS) and cellulose fiber (CF). Coating of the CSBR onto the CSBR/CS/CF biocomposites by immersion method which produced the CSBR-coated CSBR/CS/CF composites with improving the water resistance, moisture content, and moisture absorption. The contact angle of all CSBR coated CSBR/CS/CF composites was ∼70° and the swelling ratio of sample was ∼10 % in water medium. The decrease of absorption...
Source: Food Packaging and Shelf Life - January 17, 2020 Category: Food Science Source Type: research
Evaluation of a predictive model to configure an active packaging with moisture adsorption for fresh tomato
In this study, a model for the simulation of moisture exchange in a perforated active packaging system was applied in the preservation of fresh tomato (Solanum lycopersicum Mill.). In the proposed model, the effect of temperature and relative humidity on the moisture transfer and adsorption through the active packages was considered and included. To evaluate the prediction capacity of the model and its utility to configure the active packaging system, 245 ± 30 g of fresh 'chonto' tomato were packaged in perforated rigid polyethylene terephthalate (PET) clamshells at 10 °C for 17 days. Three configurations of the adsorber...
Source: Food Packaging and Shelf Life - January 17, 2020 Category: Food Science Source Type: research
The effect of fat contents and conditions of contact in actual use on styrene monomer migrated from general-purpose polystyrene into selected fatty dishes and beverage
This study has proven that the migration of styrene into fatty dishes and beverage of Malaysian cuisine strongly depended on fat contents. Nonetheless, the migration of styrene monomer that was subjected to varying temperatures and contact duration, which mimics the actual practice, were well below the OML specified by the European Commission, which is at 10 mg/dm2.Graphical abstract (Source: Food Packaging and Shelf Life)
Source: Food Packaging and Shelf Life - January 17, 2020 Category: Food Science Source Type: research
The influence of different closures on volatile composition of a white wine
Publication date: March 2020Source: Food Packaging and Shelf Life, Volume 23Author(s): Ana Sofia Oliveira, Isabel Furtado, Maria de Lourdes Bastos, Paula Guedes de Pinho, Joana PintoAbstractThe impact of different closures on wine volatile composition was assessed by headspace solid-phase microextraction coupled to gas chromatography-mass spectrometry (HS-SPME-GC/MS) analysis of a white wine. The sealing systems studied comprised 1 + 1 cork, microagglomerated cork and synthetic closures. A descriptive sensory analysis and measurement of some oenological parameters were also performed. The main differences on wine volat...
Source: Food Packaging and Shelf Life - January 17, 2020 Category: Food Science Source Type: research
Cellulose nanofibrils versus cellulose nanocrystals: Comparison of performance in flexible multilayer films for packaging applications
Publication date: March 2020Source: Food Packaging and Shelf Life, Volume 23Author(s): Lu Wang, Cong Chen, Jinwu Wang, Douglas J. Gardner, Mehdi TajvidiAbstractCellulose nanomaterials (CNMs) are a unique type of nanomaterial that are produced via several routes including chemical and mechanical, including the most researched cellulose nanocrystals (CNCs) and cellulose nanofibrils (CNFs). CNM films exhibit excellent oxygen barrier properties in medium to low relative humidity conditions. The oxygen barrier characteristics are desirable for CNM film proposed use in food packaging applications where both performance and biode...
Source: Food Packaging and Shelf Life - January 17, 2020 Category: Food Science Source Type: research
Effect of the added polysaccharide on the release of thyme essential oil and structure properties of chitosan based film
Publication date: March 2020Source: Food Packaging and Shelf Life, Volume 23Author(s): Huan Lian, Jingying Shi, Xiaoyan Zhang, Yong PengAbstractIn order to evaluate the effects of microbial polysaccharides and plant polysaccharides on the release of essential oil from chitosan-based composite films, the xanthan gum, pullulan, gum tragacanth and arabic gum were used to prepare the chitosan-thyme essential oil composite films. The results showed that the addition of four polysaccharides reduced the tensile strength and swelling degree, but increased the film solubility. The addition of arabic gum and pullulan delayed the rel...
Source: Food Packaging and Shelf Life - January 13, 2020 Category: Food Science Source Type: research
Fabrication of antimicrobial films based on hydroxyethylcellulose and ZnO for food packaging application
Publication date: March 2020Source: Food Packaging and Shelf Life, Volume 23Author(s): Gomaa El Fawal, Huoyan Hong, Xinran Song, Jinglei Wu, Meiqi Sun, Chuanglong He, Xiumei Mo, Yuxin Jiang, Hongsheng WangAbstractThe study aims to prepare antimicrobial films for food packaging using hydroxyethylcellulose (HEC) biopolymer to decrease environmental problems of synthetic polymer. Different ZnO concentrations (0.05, 0.1, and 0.2 %) were incorporated into HEC. The citric acid (CA) was used as a crosslinker for HEC and the casting method was used to prepare HEC/CA and HEC/CA/ZnO films. The prepared films were characterized by FT...
Source: Food Packaging and Shelf Life - January 10, 2020 Category: Food Science Source Type: research
Quality preservation of fresh-cut durian cv. ‘Monthong’ using micro-perforated PET/PE films
In this study, retail packaging for ‘Monthong’ fresh-cut durian using micro-perforated films was developed. PET/PE laminated film was perforated using CO2 laser to obtain microholes with an average size of 113.5 μm. Ripe durian pulp was packed in a PET tray and then the two levels of micro-perorated PET/PE films, MP-1 and MP-2, and non-perforated PET/PE film (control) were heat sealed as the top lidding film. O2, CO2, and water-vapor transmission rates of MP-1 film were 285, 80, and 3.6 times higher than that of control, whereas those of MP-2 were 574, 162, and 6.4 times higher. Time and temperature simulations of e...
Source: Food Packaging and Shelf Life - January 7, 2020 Category: Food Science Source Type: research
Impact of dynamic controlled atmosphere storage and 1-methylcyclopropene treatment on quality and volatile organic compounds profile of ‘Galaxy’ apple
Publication date: March 2020Source: Food Packaging and Shelf Life, Volume 23Author(s): Rogerio de Oliveira Anese, Auri Brackmann, Fabio Rodrigo Thewes, Erani Eliseu Schultz, Vagner Ludwig, Lucas Mallmann Wendt, Roger Wagner, Bruna KleinAbstractThere are few information about apple quality and volatile organic compounds (VOCs) profile in fruit stored under dynamic controlled atmosphere based on respiratory quotient (DCA-RQ). Thus, the aim of this work was to evaluate the effect of between 1-MCP with DCA-RQ, DCA based on chlorophyll fluorescence (DCA-CF), controlled atmosphere (CA) and ultralow oxygen (ULO) on the physical a...
Source: Food Packaging and Shelf Life - January 7, 2020 Category: Food Science Source Type: research
Application of modified atmosphere and active packaging for oyster mushroom (Pleurotus ostreatus)
This study promotes new prospect of combining MAP with active packaging to prolong the shelf life of oyster mushroom. (Source: Food Packaging and Shelf Life)
Source: Food Packaging and Shelf Life - December 27, 2019 Category: Food Science Source Type: research
