Effect of modified atmosphere packaging (MAP) and NatureSeal® treatment on the physico-chemical, microbiological, and sensory quality of fresh-cut d’Anjou pears
Publication date: March 2020Source: Food Packaging and Shelf Life, Volume 23Author(s): Raafia Siddiq, Rafael Auras, Muhammad Siddiq, Kirk D. Dolan, Bruce HarteAbstractModified atmosphere packaging (MAP) is used to preserve the quality and shelf life of fruits and vegetables. The present study was undertaken with the objective of applying MAP in combination with 2 % NatureSeal and evaluating the following quality attributes during 21-d storage at 4 °C: headspace CO2 and O2, color, total soluble solids (TSS), pH, titratable acidity (TA), bacteria and yeast plus mold loads. Sensory quality was assessed after 10 days. The h...
Source: Food Packaging and Shelf Life - December 26, 2019 Category: Food Science Source Type: research
Effect of hexanal loaded electrospun fiber in fruit packaging to enhance the post harvest quality of peach
Publication date: March 2020Source: Food Packaging and Shelf Life, Volume 23Author(s): Syndhiya Ranjan, Renu Chandrasekaran, Gopinadhan Paliyath, Loong-Tak Lim, Jayasankar SubramanianAbstractHexanal is a naturally occurring bioactive volatile compound which extends post-harvest shelf life of fruits and vegetable by preserving the cell membrane from degradation. The aim of this study is to encapsulate hexanal in a polymer and activate its release in presence of relative humidity replicating the fruit packaging environment. Fiber loaded with hexanal was prepared using different ratios of zein-poly(ethylene oxide) (PEO) polym...
Source: Food Packaging and Shelf Life - December 26, 2019 Category: Food Science Source Type: research
Comparison of physicochemical, mechanical and antioxidant properties of polyvinyl alcohol films containing green tealeaves waste extracts and discarded balsamic vinegar
Publication date: March 2020Source: Food Packaging and Shelf Life, Volume 23Author(s): Ana Isabel Quilez-Molina, José Alejandro Heredia-Guerrero, Andrea Armirotti, Uttam C. Paul, Athanassia Athanassiou, Ilker S. BayerAbstractPlant origin processed food wastes like tealeaves, coffee, fruit or wine pomace can be very rich in antioxidants and antiseptics. The goal of this work is to develop antioxidant polyvinyl alcohol (PVA) packaging films using wastes generated from used green tealeaves and discarded (quality control failed) balsamic vinegar and compare their properties. Both components were separately incorporated into P...
Source: Food Packaging and Shelf Life - December 24, 2019 Category: Food Science Source Type: research
Bioactive Andean sweet potato starch-based foam incorporated with oregano or thyme essential oil
Publication date: March 2020Source: Food Packaging and Shelf Life, Volume 23Author(s): J.P. Cruz-Tirado, Ramon Sousa Barros Ferreira, Edward Lizárraga, Delia R. Tapia-Blácido, N.C.C. Silva, Luis Angelats-Silva, Raúl SicheAbstractIn this research, sweet potato starch and oregano (OEO) or thyme (TEO) essential oil at two concentrations (7.5 and 10 %) were used to produce bioactive foams by thermopressing. The foams were characterized according to microstructure, mechanical properties, antimicrobial properties, and structural properties by X-ray diffraction, scanning electron microscopy, and Fourier-transform-infrared spec...
Source: Food Packaging and Shelf Life - December 24, 2019 Category: Food Science Source Type: research
The effect of additional packaging barrier, air moment and cooling rate on quality parameters of button mushroom (Agaricus bisporus)
In this study, the effects of cooling rate and modified atmosphere packaging on apparent quality characteristics and texture of mushroom were investigated. Different cooling rates were obtained by forced-air cooling at different cooling air temperatures, namely, 2, 6 and 10 °C. The results showed that cooling rates considerably affected the quality of mushroom. However, modified atmosphere packaging did not necessarily improve the quality retention of mushroom. Just in case mushrooms were cooled by forced-air cooling, utilization of modified atmosphere packaging could be of benefit. For samples, forced-air cooled at 2...
Source: Food Packaging and Shelf Life - December 22, 2019 Category: Food Science Source Type: research
Vitamin C loss kinetics and shelf life study in fruit-based baby foods during post packaging storage
Publication date: March 2020Source: Food Packaging and Shelf Life, Volume 23Author(s): José A. Cánovas, Sara Gea-Botella, Fernando Borrás, Nuria Martí, Manuel Valero, Domingo Saura, María C. Martínez-Madrid, José LaencinaAbstractSimultaneous evolution of main components of l-ascorbic acid (AA) degradation route [AA, dehydro-l-ascorbic acid (DHA), and 2,3-diketogulonic acid (DKA)] were determined in three types of commercial fruit-based baby foods with different water or moisture content (MC) and stored over various periods of time (t) at different temperatures (T). The role of l-cysteine (Cys) on AA degradation was ...
Source: Food Packaging and Shelf Life - December 22, 2019 Category: Food Science Source Type: research
Characterization of polylactic acid/halloysite nanotubes bionanocomposite films for food packaging
Publication date: March 2020Source: Food Packaging and Shelf Life, Volume 23Author(s): Nazratul Putri Risyon, Siti Hajar Othman, Roseliza Kadir Basha, Rosnita A. TalibAbstractThe application of biopolymers as food packaging materials is limited because they exhibit low mechanical, thermal, and barrier properties. However, this limitation can be countered by adding nano-sized fillers to the biopolymers to prepare bionanocomposites. In this work, polylactic acid (PLA)/halloysite nanotubes (HNTs) bionanocomposite films were prepared by the casting method using different concentrations (0, 1.5, 3.0, 4.5, and 6.0 wt.%) of HNT...
Source: Food Packaging and Shelf Life - December 22, 2019 Category: Food Science Source Type: research
Performance of ZnO/chitosan nanocomposite films for antimicrobial packaging applications as a function of NaOH treatment and glycerol/PVOH blending
Publication date: March 2020Source: Food Packaging and Shelf Life, Volume 23Author(s): Olga Boura-Theodoridou, Aris Giannakas, Petros Katapodis, Haralambos Stamatis, Athanasios Ladavos, Nektaria-Marianthi BarkoulaAbstractThe current study investigates the performance of chitosan-based ZnO nanocomposite films for antimicrobial packaging applications. ZnO nanoparticles are fabricated from zinc acetate solutions and added in plain chitosan and chitosan/glycerol-, chitosan/poly(vinyl alcohol)- blends at 3, 5 and 7 wt. %. Characteristic diffraction peaks at 31.6°, 34.3° and 36.2° confirm the successful formation and growth...
Source: Food Packaging and Shelf Life - December 20, 2019 Category: Food Science Source Type: research
Migration test and safety assessment of polyurethane adhesives used for food-contact laminated films
Publication date: March 2020Source: Food Packaging and Shelf Life, Volume 23Author(s): J.W. Yan, C. Hu, L.H. Tong, Z.X. Lei, Qin-Bao LinAbstractMigration test and safety assessment of polyurethane adhesives commonly used for food-contact laminated films are experimentally studied. Six harmful migrants from isocyanate residues and additives in adhesives are identified by combined GC–MS with NIST index and retention time of standard products. A series of migration tests regarding “LDPE-adhesive-LDPE” sandwiching laminated films are carried out, aiming to unfold the effects of temperature-time conditions, cross section ...
Source: Food Packaging and Shelf Life - December 19, 2019 Category: Food Science Source Type: research
Effect of active packaging with Satureja thymbra extracts on the oxidative stability of fried potato chips
Publication date: March 2020Source: Food Packaging and Shelf Life, Volume 23Author(s): Evanthia Choulitoudi, Aglaia Velliopoulou, Dimitrios Tsimogiannis, Vassiliki OreopoulouAbstractSatureja thymbra extracts, rich in phenolic acids and flavonoids, were obtained through successive extractions with ethyl acetate and ethanol, and tested as natural antioxidants to prolong the shelf life of fried potato chips. The extracts were more effective when coated on a laminated film used as active packaging for the chips, compared to spraying them on the surface of the fried product or adding to the frying oil. The increased incorporati...
Source: Food Packaging and Shelf Life - December 19, 2019 Category: Food Science Source Type: research
Interpretation of the migration of benzophenone type photoinitiators into different food simulants and foodstuffs in terms of the physicochemical properties of the migrants
Publication date: March 2020Source: Food Packaging and Shelf Life, Volume 23Author(s): M.P. Elizalde, J.L. Aparicio, M. RincónAbstractThe migration of three different photoinitiators, benzophenone (BP), 2-hydroxybenzophenone (2-HBP) and 4-hydroxybenzophenone (4-HBP), from spiked paperboard into the food simulant Tenax® as well as into Porapak® and Tylose®, are compared to their migration into infant milk and creamer powders as well as into lyophilized skimmed, semi-skimmed and whole fat milks. Porapak® shows similar migration behaviour to Tenax® whereas slightly lower migration into Tylose® is observed. In all simul...
Source: Food Packaging and Shelf Life - December 13, 2019 Category: Food Science Source Type: research
Evaluating packaging performance for bananas under simulated vibration
This study evaluated the effectiveness of two types of corrugated paperboard packaging, reusable plastic creates (RPC) and vacuum tightening for their protective performance in reducing damage of bananas under simulated transport vibration. Both vibration transmissibility and the construction material of packaging influenced the mechanical damage levels in bananas with the RPCs showing the highest damage levels. The best protective performance for bananas was exhibited by one-piece corrugated paperboard cartons with additional benefits of reduced vibration transmissibility at the top-tiers. Vacuum tightening effectively re...
Source: Food Packaging and Shelf Life - November 29, 2019 Category: Food Science Source Type: research
Proficiency test on the determination of polyethylene and polybutylene terephthalate cyclic oligomers in a food simulant
Publication date: March 2020Source: Food Packaging and Shelf Life, Volume 23Author(s): Emmanouil D. Tsochatzis, Joao Alberto Lopes, Pieter Dehouck, Piotr Robouch, Eddo HoekstraAbstractThe outcome of a proficiency test (PT) organised by the European Union Reference Laboratory for Food Contact Materials (EURL-FCM) is presented. The PT was set up to assess the analytical performance of National Reference Laboratories (NRLs) and Official Control Laboratories (OCLs) in the determination of mass fractions of polyethylene terephthalate (PET) and polybutylene terephthalate (PBT) cyclic dimers and trimers in the official food simul...
Source: Food Packaging and Shelf Life - November 27, 2019 Category: Food Science Source Type: research
Tannic acid: A versatile and effective modifier for gelatin/zein composite films
Publication date: March 2020Source: Food Packaging and Shelf Life, Volume 23Author(s): Dajian Huang, Zhuo Zhang, Qiling Quan, Yuting ZhengAbstractZein particles (ZPs) fabricated by an in situ method were applied as fillers to produce gelatin (GA)-based biocomposite films. Tannic acid (TA) was used to modify the microstructure of GA/zein composites and the interactions between ZPs and GA matrix. Field emission-scanning electron microscopy results showed that TA addition could transform the size of ZPs from micron- level to small size (even to nano- level). These changes in the microstructure of composites strongly affected ...
Source: Food Packaging and Shelf Life - November 27, 2019 Category: Food Science Source Type: research
Soft and hard sections from cellulose-reinforced poly(lactic acid)-based food packaging films: A critical review
Publication date: March 2020Source: Food Packaging and Shelf Life, Volume 23Author(s): Azadeh Khosravi, Abdolhossein Fereidoon, Mohammad Mehdi Khorasani, Ghasem Naderi, Mohammad Reza Ganjali, Payam Zarrintaj, Mohammad Reza Saeb, Tomy J. GutiérrezAbstractThe cellulose-reinforced poly(lactic acid) (PLA)-based films have been of great interest for use as food packaging material. However, the semicrystalline behavior of both biobased hydric polymers has not been taken into account in many investigations studying the mechanical, thermal, antimicrobial and barrier properties, as well as the biodegradability and compostability i...
Source: Food Packaging and Shelf Life - November 23, 2019 Category: Food Science Source Type: research
