Effects of palm wax on the physical, mechanical and water barrier properties of fish gelatin films for food packaging application
In conclusion, the incorporation of PW resulted to enhance physical and water barrier properties of fish gelatin films.Graphical abstract (Source: Food Packaging and Shelf Life)
Source: Food Packaging and Shelf Life - November 23, 2019 Category: Food Science Source Type: research
Effect of perforation-mediated modified atmosphere packaging on the quality and bioactive compounds of soft kale (Brassica oleracea L. convar. acephala (DC) Alef. var. sabellica L.) during storage
Publication date: March 2020Source: Food Packaging and Shelf Life, Volume 23Author(s): Surina Boerzhijin, Yoshio Makino, Masami Yokota Hirai, Itaru Sotome, Masatoshi YoshimuraAbstractPerforation-mediated modified atmosphere packaging of soft kale (Brassica oleracea L. convar. acephala (DC) Alef. var. sabellica L.) was investigated to maintain freshness at 10 °C for 12 d. Kale was sealed in micro-perforated pouches with different oxygen transmission rates (OTRs: mL m–2 d–1 atm–1) at 1.66 × 106, 3.0 × 103 or 64. Headspace atmospheres (O2/CO2) of pouches at OTR 1.66 × 106, 3.0 × 103 and 64 were ...
Source: Food Packaging and Shelf Life - November 20, 2019 Category: Food Science Source Type: research
Fabrication of high stability active nanofibers encapsulated with pomegranate peel extract using chitosan/PEO for meat preservation
In conclusion, nanofibers showed brilliant physical, mechanical and thermal properties that exhibited excellent potential for food packaging applications. (Source: Food Packaging and Shelf Life)
Source: Food Packaging and Shelf Life - November 20, 2019 Category: Food Science Source Type: research
Packaging with cashew gum/gelatin/essential oil for bread: Release potential of the citral
Publication date: March 2020Source: Food Packaging and Shelf Life, Volume 23Author(s): Marília A. Oliveira, Maria L.C. Gonzaga, Maria S.R. Bastos, Hilton C.R. Magalhães, Selene D. Benevides, Roselayne F. Furtado, Rafael A. Zambelli, Deborah S. GarrutiAbstractCashew gum (CG) and gelatin (G) films were produced by incorporating ferulic acid (FA), as a cross-linking agent and Cymbopogon citratus essential oil (EO) for application bread packaging. The addition of FA and EO did not significantly affect water vapor permeability (WVP) or opacity. There was a significant decrease in the solubility of the films, possibly due to m...
Source: Food Packaging and Shelf Life - November 18, 2019 Category: Food Science Source Type: research
Comparative study of the properties of soy protein concentrate films containing free and encapsulated oregano essential oil
Publication date: December 2019Source: Food Packaging and Shelf Life, Volume 22Author(s): Isabela dos Santos Paglione, Marcella Vitoria Galindo, João Augusto Salviano de Medeiros, Fabio Yamashita, Izabela Dutra Alvim, Carlos Raimundo Ferreira Grosso, Lyssa Setsuko Sakanaka, Marianne Ayumi ShiraiAbstractThis work compared the effect of the addition of free oregano essential oil (OEO) and OEO microencapsulated by ionic gelation on the properties of soy protein concentrate (SPC) films. The films were evaluated by mechanical, barrier, morphological, antimicrobial and antioxidant properties. The incorporation of free OEO decre...
Source: Food Packaging and Shelf Life - November 15, 2019 Category: Food Science Source Type: research
Active whey protein isolate films including bergamot oil emulsion stabilized by nanocellulose
Publication date: March 2020Source: Food Packaging and Shelf Life, Volume 23Author(s): Ece SogutAbstractThe aim of this study was to develop whey protein isolate (WPI) films incorporated with bergamot oil (BO) in the form of nanoemulsion stabilized with nanocellulose (NC). WPI films were prepared by incorporating different concentrations of BO and NC-stabilized BO (0–40%, w/w). The mechanical properties of neat WPI films were improved with the inclusion of NC-stabilized BO emulsion (p < 0.05). Water vapor permeability of WPI films decreased with the increase in BO content up to 20 % concentration (p < 0.0...
Source: Food Packaging and Shelf Life - November 15, 2019 Category: Food Science Source Type: research
Electrospun β-carotene–loaded SPI:PVA fiber mats produced by emulsion-electrospinning as bioactive coatings for food packaging
Publication date: March 2020Source: Food Packaging and Shelf Life, Volume 23Author(s): Graziella Pinheiro Bruni, Jean Paulo de Oliveira, Laura G. Gómez-Mascaraque, Maria José Fabra, Vilásia Guimarães Martins, Elessandra da Rosa Zavareze, Amparo López-RubioAbstractIn this work, emulsion electrospinning was used to develop an active internal coating for food packaging applications. Specifically, the antioxidant molecule β-carotene, was encapsulated in a mixture of soy protein isolate (SPI) and polyvinyl alcohol (PVA) which was directly electrospun onto a polyhydroxybutyrate-co-valerate (PHB92/PHV8) film. An annealing t...
Source: Food Packaging and Shelf Life - November 15, 2019 Category: Food Science Source Type: research
An investigation of the role of fabrication process in the physicochemical properties of κ-carrageenan-based films incorporated with Zataria multiflora extract and nanoclay
Publication date: March 2020Source: Food Packaging and Shelf Life, Volume 23Author(s): Afsaneh Nouri, Mohammad Tavakkoli Yaraki, Aseman Lajevardi, Tayyebeh Rahimi, Marjan Tanzifi, Mohammad GhorbanpourAbstractIn the present research, biodegradable κ- carrageenan (KC) nanocomposite film was prepared by incorporation nanoclay, 1–3% v/v of Zataria multiflora plant extract (ZME) and glycerol as a plasticizer via two different procedures. The nanocomposite films were characterized by their optical, microstructural, mechanical and thermal as well as antimicrobial properties against S. aureus, B.cereus, E.coli, and P. aeruginos...
Source: Food Packaging and Shelf Life - November 15, 2019 Category: Food Science Source Type: research
Development of immobilized laccase-based time temperature indicator by electrospinning zein fiber
Publication date: March 2020Source: Food Packaging and Shelf Life, Volume 23Author(s): Jhao-Rong Jhuang, Shih-Bin Lin, Li-Chen Chen, Shyi-Neng Lou, Shih-Hsin Chen, Hui-Huang ChenAbstractTo increase the stability of enzymatic time–temperature indicator (TTI), laccase was immobilized on the electrospun zein fiber (ceZL) with high specific surface area (11.579 m2/g). The ceZL exhibited a high relative activity within 4 °C – 40 °C and the activation energy (Ea) of coloration approached 26.28 kJ/moL for 80 μg/cm2 of ceZL-immobilized laccase. In dynamic temperature response experiments of ceZL using intermit...
Source: Food Packaging and Shelf Life - November 15, 2019 Category: Food Science Source Type: research
Modeling the dynamic changes in O2 and CO2 concentrations in MAP-packaged fresh-cut garlic scapes
Publication date: December 2019Source: Food Packaging and Shelf Life, Volume 22Author(s): Junran Chen, Yunfeng Hu, Ruixiang Yan, Hanyan Hu, Ye Chen, Na ZhangAbstractPredicting changes in gas composition in packaged fresh-cut garlic scapes during storage helps to optimize O2/CO2 concentrations and maintain quality. The present study measured, analyzed and modeled the respiration rates of garlic scapes under different storage temperatures and gas compositions. The temperature and gas concentration significantly influenced the respiration rates of fresh-cut garlic scapes. A combined secondary model integrating the Michaelis-M...
Source: Food Packaging and Shelf Life - November 14, 2019 Category: Food Science Source Type: research
Influence of headspace oxygen on quality and shelf life of extra virgin olive oil during storage
This study evaluated the impact of low O2 headspace in clear and dark containers at different storage temperatures (10 °C and 28 °C) on the quality and shelf life of extra virgin olive oil (EVOO). Bottle headspace was controlled at four different O2 concentrations 2, 5, 10, and 21%. Quality parameters were determined after 3, 6, 9, and 12 months storage: free fatty acids, peroxide value, absorption coefficients K270 and K230, total polyphenols, chlorophyll content, oxidative stability index, and color. Results show low headspace oxygen levels of 2 and 5%, significantly increased EVOO shelf life stored in dark and cle...
Source: Food Packaging and Shelf Life - November 14, 2019 Category: Food Science Source Type: research
Coating with alginate containing a mixture of essential oils and citrus extract in combination with ozonation or gamma irradiation increased the shelf life of Merluccius sp. fillets
Publication date: December 2019Source: Food Packaging and Shelf Life, Volume 22Author(s): Shiv Shankar, Faustine Danneels, Monique LacroixAbstractThe present study illustrates the combined effect of EOs (mixture of essential oils and citrus extract) coating with ozonation (Oz) or gamma irradiation (GI) on the shelf life of Merluccius sp. fillets stored at 4 °C. The fillets were coated with 1.6 % w/v EOs mixtures prepared in 2 % w/v alginate followed by treatment with Oz (10 ppm for 15 min) or GI (1.0 kGy). Results showed that, during the storage, the combined treatment (Alginate/EOs/Oz or Alginate/EOs/GI) exhibited ...
Source: Food Packaging and Shelf Life - November 9, 2019 Category: Food Science Source Type: research
Tapioca/polyvinyl alcohol thermoplastic starch materials processed with the aid of supercritical CO2
Publication date: December 2019Source: Food Packaging and Shelf Life, Volume 22Author(s): Da-wei Wang, Liang-Shuang Sun, Xuan-long Peng, James Runt, Mu-chen Kuo, Kuo-Shien Huang, Jen-taut YehAbstractThis paper represents the first report of polyvinyl alcohol (PVA) modified TPS resins (scCO2TPSxPVA05y), gelatinized and/or modified with the aid of supercritical carbon dioxide (scCO2). The melt flow rate, initial and retention values of tensile strength (σf) of scCO2TPSxPVA05y prepared with the aid of both scCO2 and PVA05 were considerably higher than those of the corresponding scCO2TPS prepared using scCO2 fluid and/or TPSx...
Source: Food Packaging and Shelf Life - November 6, 2019 Category: Food Science Source Type: research
TPCS/PBAT blown extruded films added with curcumin as a technological approach for active packaging materials
The objective of this work was to obtain extruded TPCS/PBAT films containing curcumin and evaluate it as an active antimicrobial and antioxidant packaging to protect chia oil from oxidative degradation. Morphology, thermal, mechanical, antimicrobial, and antioxidant evaluation of the films were conducted to determine whether the presence of curcumin affected the film’s properties. Infrared Spectroscopy indicated that curcumin addition affected the crosslinking reaction between citric acid and starch, which explains the changes in hydrophilicity and mechanical strength of the films. The incorporation of curcumin conferred...
Source: Food Packaging and Shelf Life - November 6, 2019 Category: Food Science Source Type: research
Using lignocellulosic fractions of coffee husk to improve properties of compatibilised starch-PLA blend films
Publication date: December 2019Source: Food Packaging and Shelf Life, Volume 22Author(s): Sofía Collazo-Bigliardi, Rodrigo Ortega-Toro, Amparo ChiraltAbstractThe effectiveness of the incorporation of cellulosic reinforcing agents (cellulosic fibres: CF and cellulose nanocrystals: CNC) and antioxidant aqueous extract (AE) from coffee husk at improving the functional properties of compatibilised starch-PLA blend films was studied. Tensile and barrier properties, crystallization pattern and thermal behaviour were analysed in films containing 1 wt% of CF or CNC incorporated by two different methods or 5.8 wt% of antioxida...
Source: Food Packaging and Shelf Life - October 31, 2019 Category: Food Science Source Type: research
