Development of multifunctional nanocomposites containing cellulose nanofibrils and soy proteins as food packaging materials
This study aimed to develop novel multifunctional soy protein-based packaging materials with the incorporation of cellulose nanofibril (CNF), Cedrus deodara pine needle extract (PNE), and lactic acid. The effects of the loaded components on the physical and functional properties of nanocomposites were evaluated. Results indicate that the incorporation of CNF into the composite enhanced its tensile strength due to the filling effects of CNF. The addition of CNF and PNE greatly enhanced the light barrier property of films. Moreover, the films containing PNE displayed strong antioxidant activity and significantly improved ant...
Source: Food Packaging and Shelf Life - July 21, 2019 Category: Food Science Source Type: research

Natural plant extracts as active components in chitosan-based films: A comparative study
Publication date: September 2019Source: Food Packaging and Shelf Life, Volume 21Author(s): Marijan Bajić, Tina Ročnik, Ana Oberlintner, Francesca Scognamiglio, Uroš Novak, Blaž LikozarAbstractChitosan-based films with separately incorporated plant extracts obtained from oak (Quercus robur), hop (Humulus lupulus), and brown algae (Laminaria hyperborea) were evaluated and mutually compared regarding structural, physicochemical, and antibacterial properties. Processing of chitosan and extracted raw substances led to the development of blended films with diverse physical appearances and physicochemical properties. St...
Source: Food Packaging and Shelf Life - July 21, 2019 Category: Food Science Source Type: research

Cost-efficient bio-based food packaging films from unpurified agar-based extracts
Publication date: September 2019Source: Food Packaging and Shelf Life, Volume 21Author(s): Marta Martínez-Sanz, Antonio Martínez-Abad, Amparo López-RubioAbstractThis work reports on the production of sustainable, cost-efficient food packaging films from unpurified agar-based extracts obtained from Gelidium sesquipedale seaweed. Unlike the purified agars, that required the addition of a plasticizer, the presence of impurities such as other polysaccharides (mainly floridean starch) and proteins exerted a plasticization effect in the unpurified agars, forming flexible films with no added plasticizer. The ...
Source: Food Packaging and Shelf Life - July 20, 2019 Category: Food Science Source Type: research

Thermal insulation packaging for cold-chain deliveries made from feathers
Publication date: September 2019Source: Food Packaging and Shelf Life, Volume 21Author(s): Elena Dieckmann, Balázs Nagy, Kika Yiakoumetti, Leila Sheldrick, Christopher CheesemanAbstractThis paper reports on new thermal insulation packaging materials made from feathers. Clean and disinfected feathers from the poultry industry have been processed into fibres and air laid using commercial pilot-plant facilities to form non-woven feather fibre composite mats. This process can produce materials with different thickness and density by varying the processing conditions and mat composition. The thermal performance of non-wo...
Source: Food Packaging and Shelf Life - July 12, 2019 Category: Food Science Source Type: research

Evaluation of pulsed light for inactivation of foodborne pathogens on fresh-cut lettuce: Effects on quality attributes during storage
Publication date: September 2019Source: Food Packaging and Shelf Life, Volume 21Author(s): Tingting Tao, Chao Ding, Nengneng Han, Yu Cui, Xianjin Liu, Cunzheng ZhangAbstractMinimally processed vegetables have a short shelf life and are susceptible to contamination of various foodborne pathogens. The aim of this work is to evaluate the bactericidal efficacy of pulsed light (PL) against four common foodborne pathogens inoculated on lettuce surface and its impact on quality attributes of lettuce through 8 days of storage at 4 °C. The results indicated that PL treatments were effective for inactivating the pathogens...
Source: Food Packaging and Shelf Life - July 11, 2019 Category: Food Science Source Type: research

Optimized process to produce biodegradable films with myofibrillar proteins from fish byproducts
Publication date: September 2019Source: Food Packaging and Shelf Life, Volume 21Author(s): Glauce Vasconcelos da Silva Pereira, Gleice Vasconcelos da Silva Pereira, Eder Furtado de Araujo, Eleda Maria Paixão Xavier, Maria Regina Sarkis Peixoto Joele, Lúcia de Fátima Henriques LourençoAbstractPackaging plays an important role in maintaining quality over the shelf life of food. Thus, this study aimed to determine the best process conditions to create biodegradable films based on myofibrillar proteins from fish byproducts with appropriate technological properties: low water vapor permeability (WVP)...
Source: Food Packaging and Shelf Life - July 9, 2019 Category: Food Science Source Type: research

Effect of melanin nanoparticles on the mechanical, water vapor barrier, and antioxidant properties of gelatin-based films for food packaging application
Publication date: September 2019Source: Food Packaging and Shelf Life, Volume 21Author(s): Shiv Shankar, Long-Feng Wang, Jong-Whan RhimAbstractMelanin nanoparticles (MNP) were isolated from squid ink and used for the preparation of gelatin-based nanocomposite films containing various concentration of MNP (0, 0.25, 0.5, and 1.0 wt%). The MNP was a spherical form with an average diameter of about 100 nm. The MNP was compatible with the gelatin matrix to form uniform nanocomposite films. The surface color of gelatin/MNP nanocomposite films was brown with decreased transparency, but other film properties such as mechanical...
Source: Food Packaging and Shelf Life - July 6, 2019 Category: Food Science Source Type: research

Impact of honey treatments and soy protein isolate-based coating on fresh-cut pineapple during storage at 4 °C
Publication date: September 2019Source: Food Packaging and Shelf Life, Volume 21Author(s): Basharat Yousuf, Abhaya Kumar SrivastavaAbstractThis work investigates the effectiveness of various combinations of honey treatments at different concentrations (0 mL/L, 50 mL/L, 100 mL/L and 150 mL/L) and soy protein isolate (SPI) coating (0 g/L and 50 g/L) to maintain quality and prolong shelf life of fresh-cut pineapple stored at 4 °C for 16 days. Changes in headspace gases, color, phenolic content, microbiological and various other physiochemical attributes such as percentage weight loss, total soluble solids, p...
Source: Food Packaging and Shelf Life - July 6, 2019 Category: Food Science Source Type: research

Composite films with UV barrier capacity to minimize flavored waters degradation
Publication date: September 2019Source: Food Packaging and Shelf Life, Volume 21Author(s): Ma. Gabriela Passaretti, Mario D. Ninago, Carolina Di Anibal, Consuelo Pacheco, Daniel A. Vega, Marcelo A. Villar, Olivia V. LópezAbstractSecondary packages for commercial flavored waters were developed from composite films to reduce beverage UV degradation. Bottle packs of orange and grapefruit flavored waters (OFW and GFW), were wrapped with films based on high density polyethylene, poly(styrene-b-butadiene-b-styrene), and thermoplastic corn starch (0 and 5% w/w bentonite). A commercial protective film (CPF) was employed as ...
Source: Food Packaging and Shelf Life - July 3, 2019 Category: Food Science Source Type: research

Polylactide/poly(ε-caprolactone)/zinc oxide/clove essential oil composite antimicrobial films for scrambled egg packaging
Publication date: September 2019Source: Food Packaging and Shelf Life, Volume 21Author(s): Jasim Ahmed, Mehrajfatema Mulla, Harsha Jacob, Giorgio Luciano, Bini T.B., Abdulwahab AlmusallamAbstractThe aim of the present work was to develop an antimicrobial nanopackaging for food application by incorporating zinc oxide (ZnO) nanoparticles and clove essential oil (CEO) into polylactide/polyethylene glycol/polycaprolactone (PLA/PEG/PCL) blend using the solution cast technique. The developed films were characterized by thermal, rheological, mechanical, structural and microbiological analysis. Rheological tests at melt revealed t...
Source: Food Packaging and Shelf Life - July 2, 2019 Category: Food Science Source Type: research

Preparation, characterization and antimicrobial properties of electrospun polylactide films containing Allium ursinum L. extract
Publication date: September 2019Source: Food Packaging and Shelf Life, Volume 21Author(s): Tanja Radusin, Sergio Torres-Giner, Alena Stupar, Ivan Ristic, Aleksandra Miletic, Aleksandra Novakovic, Jose Maria LagaronAbstractNovel active films of polylactide (PLA) containing extract of Allium ursinum L. (AU), also called wild garlic, at 10 wt% were succesfully prepared by the electrospinning technology. Electrospinning of the AU-containing PLA solutions yielded fibers in the 1–2 μm range with a beaded-like morphology, suggesting that the AU extract was mainly encapsulated in certain fiber regions. The r...
Source: Food Packaging and Shelf Life - July 2, 2019 Category: Food Science Source Type: research

Inactivation of Listeria innocua on packaged meat products by pulsed light
This study shows that moderate PL treatments, which provide distinct count reduction of pathogens while not affecting the product quality, can be a viable measure to increase food safety of packaged meat products. (Source: Food Packaging and Shelf Life)
Source: Food Packaging and Shelf Life - July 2, 2019 Category: Food Science Source Type: research

Predicting quality attributes of strawberry packed under modified atmosphere throughout the cold chain
The objective of this work is to build a mathematical model for strawberries to assess the effect of the uncertainties on headspace gas concentration and quality: 1) cold chain related temperature and relative humidity variations and 2) variability associated to product respiration and quality based on literature. Weight loss was more influenced by the cold chain storage conditions (temperature and RH) whereas spoilage had similar influence of cold chain conditions and product parameters. Waste generated in the cold chain was estimated from industrial standard weight loss and spoilage thresholds. A sensitivity analysis of ...
Source: Food Packaging and Shelf Life - July 2, 2019 Category: Food Science Source Type: research

Valorization of apple waste for active packaging: multicomponent polyhydroxyalkanoate coated nanopapers with improved hydrophobicity and antioxidant capacity
Publication date: September 2019Source: Food Packaging and Shelf Life, Volume 21Author(s): Leire Urbina, Arantxa Eceiza, Nagore Gabilondo, María Ángeles Corcuera, Aloña RetegiAbstractBacterial cellulose-based nanopapers (NPs) with improved hydrophobicity and antioxidant capacity were developed for potential active packaging applications. Nanopapers were coated with an hydrophobic medium-chain-length polyhydroxyalkanoate (mcl-PHA) with elastomeric properties. The hydrophobicity and transparency of the obtained films were significantly enhanced with the incorporation of the PHA coating. Additionally, PHA...
Source: Food Packaging and Shelf Life - July 2, 2019 Category: Food Science Source Type: research

Development of food packaging materials containing calcium hydroxide and porous medium with carbon dioxide-adsorptive function
Publication date: September 2019Source: Food Packaging and Shelf Life, Volume 21Author(s): Hyun-Gyu Lee, Suyeon Jeong, SeungRan YooAbstractKimchi packaging can be easily damaged by carbon dioxide generated during fermentation of kimchi, and adsorbents have been developed to overcome the problems of volume expansion and breakage of kimchi packaging caused by carbon dioxide. Here, we examined the applicability of calcium hydroxide and porous medium impregnation for improving adsorbent performance. The developed adsorbents were incorporated into low-density polyethylene to develop packaging materials for kimchi. Notably, pack...
Source: Food Packaging and Shelf Life - July 2, 2019 Category: Food Science Source Type: research

Improving marinade absorption and shelf life of vacuum packed marinated pork chops through the application of high pressure processing as a hurdle
The objective of this study was to determine the efficacy of HPP to accelerate marinade (piri-piri) absorption in pork chops and to study the effects on the physicochemical, sensory and microbiological characteristics during storage. HPP (300 MPa, 400 MPa or 500 MPa) and organic acids Inbac™ (0.3%) were used as hurdles to extend the shelf life. The results showed that HPP ≥ 400 MPa increased (P 
Source: Food Packaging and Shelf Life - June 30, 2019 Category: Food Science Source Type: research

Optimal mechanical properties of biodegradable natural rubber-toughened PHBV bioplastics intended for food packaging applications
Publication date: September 2019Source: Food Packaging and Shelf Life, Volume 21Author(s): Xiaoying Zhao, Kuihao Ji, Koelling Kurt, Katrina Cornish, Yael VodovotzAbstractIncorporation of natural rubber (NR) into poly (3-hydroxybutyrate-co-3-hydroxyvalerate) (PHBV) through melt blending improves PHBV flexibility and toughness but sacrifices tensile strength, due to low NR modulus and insufficient compatibility between NR and PHBV. These unbalanced mechanical properties restrict NR/PHBV use in packaging applications. A response surface methodology (RSM), with a Box-Behnken design, was used to optimize the mechanical properti...
Source: Food Packaging and Shelf Life - June 21, 2019 Category: Food Science Source Type: research

Eugenol incorporation into thermoprocessed starch films using different encapsulating materials
Publication date: September 2019Source: Food Packaging and Shelf Life, Volume 21Author(s): Emma Talón, Maria Vargas, Amparo Chiralt, Chelo González-MartínezAbstractThe effect of the incorporation of eugenol on the mechanical, barrier and antioxidant properties of compression moulded corn starch films was studied as well as the release kinetics. Free or spray-dried encapsulated eugenol, using whey protein or lecithin as wall materials and maltodextrin as drying coadjuvant and oleic acid (OA) as a carrying agent, was used. Thermo-processing of the films caused significant eugenol losses (80–65%), w...
Source: Food Packaging and Shelf Life - June 20, 2019 Category: Food Science Source Type: research

Fabrication and characterization of thymol-loaded nanofiber mats as a novel antimould surface material for coating cheese surface
This study covers fabrication and characterization of thymol-loaded nanofiber (TLNs) mats and evaluation of their potential to be used as novel antimould surface coating material for limitation of mould development of Aspergillus parasiticus on kashar cheese surface. Different ratios of polyvinyl alcohol (PVA)/whey protein (WP) were electrospun to yield cylindrical and fine (⁓370 nm in diameter) polymeric nanofiber mats. The fabricated nanofibers were characterized in terms of their zeta potential, electrical conductivity, molecular, thermal and morphological properties. These results revealed that there were inte...
Source: Food Packaging and Shelf Life - June 15, 2019 Category: Food Science Source Type: research

Cinnamon nanophytosomes embedded electrospun nanofiber: Its effects on microbial quality and shelf-life of shrimp as a novel packaging
Publication date: September 2019Source: Food Packaging and Shelf Life, Volume 21Author(s): Maryam Nazari, Hasan Majdi, Morteza Milani, Soheil Abbaspour-Ravasjani, Hamed Hamishehkar, Loong-Tak LimAbstractThe aim of this study was to develop a novel nanofiber-based structure to sustain the antibacterial effect of plant essential oils during a storage period in order to be used in active packaging applications. To this end, cinnamon essential oil nanophytosome (N/CEO) was prepared and embedded into cross-linked polyvinyl alcohol nanofiber (PVAc-N/CEO) using the electrospinning technique. The physicochemical characteristics an...
Source: Food Packaging and Shelf Life - June 14, 2019 Category: Food Science Source Type: research

Reinforcing and release controlling effect of cellulose nanofiber in sodium caseinate films activated by nanoemulsified cinnamon essential oil
In this study, sodium caseinate (SC) nanocomposite active films were prepared by the addition of 5% (w/w of SC) cinnamon essential oil nanoemulsion (CEO-NE), as active agent, and 2.5 and 5% (w/w of SC) cellulose nanofiber (CNF), as reinforcing additive. The morphological characteristics, tensile properties, water vapor permeability (WVP), moisture absorption, color properties, release profile and the antioxidant/antimicrobial activity of the films were studied. The X-ray diffraction (XRD) test confirmed the increase in the crystallinity of the films by the addition of CNF. Scanning electron microscopy (SEM) approved the re...
Source: Food Packaging and Shelf Life - June 9, 2019 Category: Food Science Source Type: research

Biodegradable and transparent cellulose film prepared eco-friendly from durian rind for packaging application
Publication date: September 2019Source: Food Packaging and Shelf Life, Volume 21Author(s): Guili Zhao, Xiaomei Lyu, Jaslyn Lee, Xi Cui, Wei-Ning ChenAbstractHigh purity cellulose was isolated from durian rind in this study. Cellulose films were successfully regenerated from cellulose solution in lithium chloride/N,Ndimethylacetamide using water as regeneration solvent. The X-ray diffraction and FTIR results revealed that the durian-rind cellulose (DC) fiber was similar to commercial cellulose derived from cotton linters. The regenerated cellulose film exhibited good appearance with smooth surface and excellent transparency...
Source: Food Packaging and Shelf Life - June 9, 2019 Category: Food Science Source Type: research

Investigation of physicochemical and antioxidant properties of gelatin edible film mixed with blood orange (Citrus sinensis) peel extract
Publication date: September 2019Source: Food Packaging and Shelf Life, Volume 21Author(s): Mourad Jridi, Soumaya Boughriba, Ola Abdelhedi, Hend Nciri, Rim Nasri, Hela Kchaou, Murat Kaya, Hichem Sebai, Nacim Zouari, Moncef NasriAbstractThe present study aims at developing Grey triggerfish skin gelatin films containing phenolic extracts from blood orange (Citrus sinensis) peel, as an alternative for the existing synthetic packaging films. The effect of drying pretreatment on the phenolic compounds’ profile and antioxidant and antibacterial activities of the extracts was investigated. Physicochemical, thermal and mechan...
Source: Food Packaging and Shelf Life - June 8, 2019 Category: Food Science Source Type: research

Application of ATR-FTIR for a rapid evaluation of storage life of fresh dwarf copperleaf via its moisture content
Publication date: September 2019Source: Food Packaging and Shelf Life, Volume 21Author(s): Noel Nesakumar, Chanthini Baskar, John Bosco Balaguru Rayappan, Subbiah AlwarappanAbstractFresh dwarf copperleaf stored in a refrigerator at 0 °C lasts for 5 days and its shelf life depends on its moisture content. In this present work, the moisture changes in fresh dwarf copperleaf during refrigerated storage were evaluated employing Fourier transform infrared spectroscopy (FTIR). Subsequently, FTIR spectra were collected directly from the fresh dwarf copperleaf surface over a week employing attenuated total reflectance mode. ...
Source: Food Packaging and Shelf Life - June 8, 2019 Category: Food Science Source Type: research

Encapsulation of Phlorotannin in Alginate/PEO blended nanofibers to preserve chicken meat from Salmonella contaminations
Publication date: September 2019Source: Food Packaging and Shelf Life, Volume 21Author(s): Duraiarasan Surendhiran, Haiying Cui, Lin LinAbstractBiodegradable polymer based nanofibers with natural antimicrobial agents for food preservation applications have gained great attention recently. Here, we fabricated sodium alginate (SA) and poly(ethyleneoxide) (PEO) blended nanofibers encapsulated with phlorotannin (Ph) via electrospinning process. The optimum blending ratio to produce quality nanofibers was found to be 50:50:10 (SA/PEO/Ph). Various physicochemical and mechanical properties of nanofibers were also determined. The ...
Source: Food Packaging and Shelf Life - June 7, 2019 Category: Food Science Source Type: research

Development of biodegradable composite chitosan-based films incorporated with xylan and carvacrol for food packaging application
Publication date: September 2019Source: Food Packaging and Shelf Life, Volume 21Author(s): Donatien Pascal Kamdem, Zhu Shen, Omid NabinejadAbstractThis paper presents an experimental study on the development of uniform and homogeneous composite chitosan based flexible films containing various amount of xylan from 0 to 25 wt percent and carvacrol. The influence of the addition of xylan on the composite films was evaluated by measuring the tensile strength, moduli and elongation at break. The tensile strength and moduli of composite films containing 20 wt. % increase considerably by 73.9% and 66.8%, respectively. The elo...
Source: Food Packaging and Shelf Life - June 5, 2019 Category: Food Science Source Type: research

Determination of the partition and diffusion coefficients of five chemical additives from polyethylene terephthalate material in contact with food simulants
Publication date: September 2019Source: Food Packaging and Shelf Life, Volume 21Author(s): Bo Li, Zhi-Wei Wang, Yan-Hong BaiAbstractAn investigation on the migration of five chemical additives from polyethylene terephthalate (PET) into food simulants was undertaken to determine the partition and diffusion coefficients between PET/food simulants. The migration tests were carried out using three simulants (20%, 50% ethanol and isooctane) in contact with PET samples at different time-temperature conditions, the concentration of additives in polymer matrix and food simulants were analyzed by high-performance liquid chromatogra...
Source: Food Packaging and Shelf Life - June 5, 2019 Category: Food Science Source Type: research

Development of furcellaran-gelatin films with Se-AgNPs as an active packaging system for extension of mini kiwi shelf life
Publication date: September 2019Source: Food Packaging and Shelf Life, Volume 21Author(s): Ewelina Jamróz, Pavel Kopel, Lesław Juszczak, Agnieszka Kawecka, Zuzana Bytesnikova, Vedran Milosavljevic, Małgorzata MakarewiczAbstractNanocomposite films were obtained by solvent casting method from aqueous solutions of furcellaran (FUR) and gelatin (GEL) with addition of various concentrations of nanoparticles (Se-AgNPs). The incorporation of Se-AgNPs gave rise to changes in the physical and mechanical properties of the nanocomposite films. The increase in the concentration of Se-AgNPs results in change of elasticity and ...
Source: Food Packaging and Shelf Life - May 30, 2019 Category: Food Science Source Type: research

Supercritical impregnation of olive leaf extract to obtain bioactive films effective in cherry tomato preservation
This study has focused on supercritical solvent impregnation (SSI) of polyethylene terephthalate/polypropylene (PET/PP) films with olive leaf extract (OLE). The % co-solvent and the ratio OLE/polymer (w/w) were evaluated for producing antioxidant (AO) films. Besides, the antimicrobial (AM) capacity of both OLE and impregnated films were studied against Escherichia coli, Staphylococcus aureus, Pseudomonas aeruginosa, and Salmonella enteritidis. The highest AO capacity and phenolic loading were found in films impregnated at 7% co-solvent and a ratio OLE/polymer of 1, where c.a. 5 mg AO/g and 60 μg total polyphenols/g ...
Source: Food Packaging and Shelf Life - May 30, 2019 Category: Food Science Source Type: research

Alterations of PET material physical properties during storage of olive oil
Publication date: September 2019Source: Food Packaging and Shelf Life, Volume 21Author(s): Antonis KanavourasAbstractOlive oil in PET bottles as well as empty bottles were stored at 15, 30 and 40 °C, at light or dark, for 12 months. Oxygen transmition rate and light transmission were estimated in addition to thermographic parameters, color, crystallinity and sorption. Results indicated that oxygen transmission rates for both the control (empty) and the oil-containing PET bottles depend on time/conditions of storage. Significant differences of thermal properties were observed within the first four months, among P...
Source: Food Packaging and Shelf Life - May 30, 2019 Category: Food Science Source Type: research

Influence of heating source on the migration of photoinitiators from packaging materials into Tenax® and popcorn
Publication date: September 2019Source: Food Packaging and Shelf Life, Volume 21Author(s): Shuilin Ji, Juzhou Zhang, Gushuai Tao, Chuanyi Peng, Yue Sun, Ruyan Hou, Huimei CaiAbstractThe migration behaviors of the photoinitiators (PIs) benzophenone (BP), 4-methyl benzophenone (4-MBP), 2-methyl-4′-(methylthio)-2-morpholinopropiophenone (Irgacure 907), and 2-ethylhexyl-4-(-dimethylamino) benzoate (EHA) from coated paper to the dry food simulant Tenax® was quantified by UPLC-MS/MS. The migration of the PIs to the food simulant were: BP > MBP > EHA > Irgacure 907 unde...
Source: Food Packaging and Shelf Life - May 29, 2019 Category: Food Science Source Type: research

Cold plasma treated thyme essential oil/silk fibroin nanofibers against Salmonella Typhimurium in poultry meat
This study aims to fabricate cold plasma treated thyme essential oil (TO)/silk fibroin (SF) nanofibers to inhibit Salmonella Typhimurium in poultry meat. Firstly, antimicrobial activity and mechanism of TO against Salmonella Typhimurium was assessed. Subsequently, viscoelastic properties of spinning solutions and properties of nanofibers which included nanofibers stability, hydration, barrier and mechanical properties were studied to screen good performance nanofibers. Further, cold plasma was applied to implement the surface modification of TO/SF nanofibers. The results showed that the TO release amount of plasma-TO/SF na...
Source: Food Packaging and Shelf Life - May 28, 2019 Category: Food Science Source Type: research

A model study on the migration of Irganox 1010 from low density polyethylene into a fatty food simulant as a function of incorporated spherical and plate-like nanoparticles
Publication date: Available online 23 May 2019Source: Food Packaging and Shelf LifeAuthor(s): Maryam Zabihzadeh Khajavi, Shervin Ahmadi, Abdol-Samad Abedi, Reza Mohammadi, Mehdi FarhoodiAbstractThe aim of this study was to investigate the potential application of spherical and plate-like nanoparticles for controlling the release of Irganox 1010, as a polymer additive, into a fatty food simulant. The migration level of Irganox 1010 from pure LDPE and different LDPE-nanocomposites into the fatty food simulant was measured by HPLC at specific storage time intervals at two different temperatures including 20 and 40 °...
Source: Food Packaging and Shelf Life - May 24, 2019 Category: Food Science Source Type: research

Thermoplastic starch and green tea blends with LLDPE films for active packaging of meat and oil-based products
Publication date: September 2019Source: Food Packaging and Shelf Life, Volume 21Author(s): Theeraphorn Panrong, Thomas Karbowiak, Nathdanai HarnkarnsujaritAbstractThermoplastic starch (TPS) is an alternative biomaterial that can be used to produce bioplastics to replace petroleum-based food packaging. Active films were developed from acetylated cassava TPS and green tea using the blown extrusion process. Green tea (GT) and TPS from native starch (NS) and acetylated starch (AS) with different degrees of substitution (DS) were extruded with linear low-density polyethylene (LLDPE) at LLDPE/TPS-GT ratios of 70/30 and 60/40 pri...
Source: Food Packaging and Shelf Life - May 24, 2019 Category: Food Science Source Type: research

Nanocomposite films with CMC, okra mucilage, and ZnO nanoparticles: Extending the shelf-life of chicken breast meat
Publication date: September 2019Source: Food Packaging and Shelf Life, Volume 21Author(s): Hamid Mohammadi, Abolfazl Kamkar, Ali Misaghi, Marija Zunabovic-Pichler, Seyran FatehiAbstractNanotechnology offers new possibilities to modify different aspects of biopolymer films in order to improve their performance in food packaging. The present study assessed the effect of nanocomposite films based on carboxymethyl cellulose (CMC), okra mucilage (OM), and ZnO nanoparticles (ZnO NPs) on the shelf-life of packed chicken breast meat stored at 4 °C. Treatments examined in the present study were the following: CMC, CMC/Zn...
Source: Food Packaging and Shelf Life - May 11, 2019 Category: Food Science Source Type: research

Effect of stepwise humidity change on the release rate constant of 1-methylcyclopropene (1-MCP) in a cyclodextrin inclusion complex powder
Publication date: September 2019Source: Food Packaging and Shelf Life, Volume 21Author(s): Hermawan Dwi Ariyanto, Hidefumi YoshiiAbstractThe release behaviour of 1-methylcyclopropene (1-MCP) is important during postharvest treatment of fruit and vegetable. Effect of humidity and temperature on the release rate of 1-MCP in an α-cyclodextrin (α-CD) inclusion complex powder were investigated on the potential of direct application of 1-MCP inclusion complex powder and developing of functional packaging. The aim of this research was to study the release behaviour of 1-MCP from an inclusion complex powder under a ste...
Source: Food Packaging and Shelf Life - May 9, 2019 Category: Food Science Source Type: research

Non-target analysis of intentionally and non intentionally added substances from plastic packaging materials and their migration into food simulants
Publication date: September 2019Source: Food Packaging and Shelf Life, Volume 21Author(s): V. García Ibarra, A. Rodríguez Bernaldo de Quirós, P. Paseiro Losada, R. SendónAbstractA wide variety of compounds are used in the manufacture of plastic materials; however, some of them have the potential to migrate in food products.The main objective of this work was the identification of potential migrants in plastic packaging materials and their migration into food simulants. For this purpose, a total of twelve plastic packaging materials were analyzed using purge and trap (P&T) coupled to GC&ndash...
Source: Food Packaging and Shelf Life - May 9, 2019 Category: Food Science Source Type: research

A novel polyethylene oxide/Dendrobium officinale nanofiber: Preparation, characterization and application in pork packaging
Publication date: September 2019Source: Food Packaging and Shelf Life, Volume 21Author(s): Yulin Zhu, Haiying Cui, Changzhu Li, Lin LinAbstractThis research focused on the fabrication and characterizations of polyethylene oxide (PEO)/Dendrobium officinale polysaccharide (DOP) antibacterial nanofibers by electrospinning technique. As the DOP contents increased in spinning solutions, viscosity decreased along with the increase in conductivity. The morphology of nanofibers changed from uniform structure to beaded structure with the formation of droplet, thus the thermal, mechanical, chemical and antibacterial properties of na...
Source: Food Packaging and Shelf Life - May 7, 2019 Category: Food Science Source Type: research

Effect of types of zinc oxide nanoparticles on structural, mechanical and antibacterial properties of poly(lactide)/poly(butylene adipate-co-terephthalate) composite films
Publication date: September 2019Source: Food Packaging and Shelf Life, Volume 21Author(s): Shiv Shankar, Jong-Whan RhimAbstractThree different zinc oxide nanoparticles (ZnONP) were prepared, each of them was prepared with a different source of zinc (zinc acetate, zinc chloride, zinc nitrate) and they were used to prepare PLA/PBAT-ZnONP composite films. The effects of the different type of ZnONP on the morphological, water vapor barrier, thermal stability, color, optical, and antimicrobial properties of PLA/PBAT-ZnONP composite films were explored. The PLA/PBAT blend film exhibited strong ultraviolet shielding properties at...
Source: Food Packaging and Shelf Life - May 7, 2019 Category: Food Science Source Type: research

Effects of packaging materials on oxidative product formation in vegetable oils: Hydroperoxides and volatiles
This study investigated differences in vegetable oil oxidation regarding three packaging materials: ceramic (C), glass (G), and metal (M). Hydroperoxides, volatiles, and fatty acid composition (FAC) were determined; the hydrophilicities of material surfaces were assessed by contact angle. Results showed that order of contact angles of deposited water drops on material surfaces was C>G>M. This also indicated their hydrophilic order. The highest hydroperoxide level was detected in M, followed by G and then C, while material types slightly changed the FAC during oil storage. C allowed oxidized oil to release the largest...
Source: Food Packaging and Shelf Life - May 7, 2019 Category: Food Science Source Type: research

Color, vitamin C, β-carotene and sensory quality retention in microwave-assisted thermally sterilized sweet potato puree: Effects of polymeric package gas barrier during storage
In this study, we investigated the effects of package barrier properties on shelf-life of vitamin C-fortified sweet potato puree (SPP) processed with microwave-assisted thermal sterilization (MATS). Results show a change in SPP color during both processing and storage. The vitamin C in SPP decreased from 201.7 ± 4.7 to 185.8 ± 15.6 mg/100g during MATS and further decreased to as low as 13.6 ± 4.1 and 10.0 ± 0.3 mg/100g the end of 9 or 18 month, depending on the oxygen barrier and temperature. The total β-carotene content after processi...
Source: Food Packaging and Shelf Life - May 6, 2019 Category: Food Science Source Type: research

Packing black ripe olives in retortable pouches with different oxygen permeability
Publication date: June 2019Source: Food Packaging and Shelf Life, Volume 20Author(s): Concepción Romero, Manuel Brenes, Pedro García-Serrano, Eduardo Medina, Pedro García-GarcíaAbstractThe types of retortable pouches with different O2 permeability and packing conditions (liquid, air or N2 atmosphere), and processed with and without iron addition, have been studied. In all cases, consumption of oxygen and production of CO2 were found during the first months of storage. Moreover, oxygen caused discoloration of the olives. Consequently, a loss of black color was observed during shelf-life of fruits...
Source: Food Packaging and Shelf Life - April 25, 2019 Category: Food Science Source Type: research

Films based on cassava starch reinforced with soybean hulls or microcrystalline cellulose from soybean hulls
The objectives of this work were to produce films based on cassava starch reinforced with soybean hulls (SH) or microcrystalline cellulose (MCC) obtained from SH by reactive extrusion. The SH and MCC were used at different concentrations (0, 2.5, and 5.0% w/w), and glycerol (25–30 % w/w) was used as a plasticizer to obtain films by extrusion. The addition of 2.5% SH and MCC led to films with lower solubility, water vapor permeability and hygroscopicity than pure starch film, and incorporation of 2.5% MCC improved the film flexibility. The addition of 5% fiber (SH or MCC) resulted in more brittle and hygroscopic films...
Source: Food Packaging and Shelf Life - April 18, 2019 Category: Food Science Source Type: research

Volatile non-intentionally added substances (NIAS) identified in recycled expanded polystyrene containers and their migration into food simulants
Publication date: June 2019Source: Food Packaging and Shelf Life, Volume 20Author(s): Xue-Chao Song, Magdalena Wrona, Cristina Nerin, Qin-Bao Lin, Huai-Ning ZhongAbstractRecycled materials such as expanded polystyrene (EPS) are increasing in the food market and some hazardous chemicals may exist in recycled PS resins. Therefore, a method of solid-phase microextraction and gas chromatography coupled to mass spectrometry followed by chemometric tools applied to the data obtained allowed the identification of markers for virgin and recycled EPS. The multivariate statistical analysis was developed to characterize the profile o...
Source: Food Packaging and Shelf Life - April 16, 2019 Category: Food Science Source Type: research

Characterization of new active packaging based on PP/LDPE composite films containing attapulgite loaded with Allium sativum essence oil and its application for large yellow croaker (Pseudosciaena crocea) fillets
Publication date: June 2019Source: Food Packaging and Shelf Life, Volume 20Author(s): Zheng Dong, Chen Luo, Yuman Guo, Ishfaq Ahmed, Tushar Ramesh Pavase, Liangtao Lv, Zhenxing Li, Hong LinAbstractThis research investigated the development of a new active bilayer-films incorporated with Attapulgite (AT) loaded with Allium sativum essence oil (AEO) based on low-density polyethylene (LDPE) and polypropylene (PP) produced by blown film extrusion method and their application for large yellow croaker packaging. The physical properties and preservation performances of the films were evaluated. The results demonstrated that the a...
Source: Food Packaging and Shelf Life - April 13, 2019 Category: Food Science Source Type: research

Sources of potassium permanganate consumption for food contact paper
In this study, potassium permanganate (KMnO4) consumption on some key raw materials of food contact paper was analyzed, the content of lignin and total sugar in water simulant for KMnO4 consumption test was analyzed by GC–MS and UV–vis respectively, and the contribution to KMnO4 consumption of the paper samples from lignin and total sugar was investigated. The results have shown that cassava starch has the highest KMnO4 consumption value among all the starches analyzed, and the KMnO4 consumption of lignin was significantly greater than that of starches and glucose. KMnO4 consumption of 15 different commercial p...
Source: Food Packaging and Shelf Life - April 11, 2019 Category: Food Science Source Type: research

Development of bioactive paper packaging for grain-based food products
Publication date: June 2019Source: Food Packaging and Shelf Life, Volume 20Author(s): Florencia Muratore, Silvia E. Barbosa, Raquel E. MartiniAbstractIn this work, the development of bioactive packaging for grain-based food products is proposed based on active compound grafted paper. Eugenol was grafted to cellulose using a polycarboxylic acid as linking agent. A comparative study of mechanical performance as well as bioactive and organoleptic properties was carried out. Thus, properties analyzed on modified paper include water absorption, and mechanical properties such as tensile, tear and puncture. Also, insecticide/inse...
Source: Food Packaging and Shelf Life - April 4, 2019 Category: Food Science Source Type: research

Comparison of protective supports and antioxidative capacity of two bio-based films with revalorised fruit pomaces extracted from blueberry and red grape skin
Publication date: June 2019Source: Food Packaging and Shelf Life, Volume 20Author(s): Mia Kurek, Lucija Hlupić, Ivona Elez Garofulić, Emilie Descours, Mario Ščetar, Kata GalićAbstractThis work aimed to develop novel food packaging materials following eco-friendly concept. Chitosan (CS) and carboxymethyl cellulose (CMC) based films were developed with blueberry (B) and red grape skin pomace extracts (P) rich in antioxidants at different concentrations (1, 2 and 4% w/v). Physico-chemical (thickness, oxygen and water vapour permeability, solubility and moisture content) and antioxidant film properties and activitie...
Source: Food Packaging and Shelf Life - March 30, 2019 Category: Food Science Source Type: research

Incorporation of spray dried and freeze dried blackberry particles in edible films: Morphology, stability to pH, sterilization and biodegradation
Publication date: June 2019Source: Food Packaging and Shelf Life, Volume 20Author(s): Gislaine Ferreira Nogueira, Farayde Matta Fakhouri, Rafael Augustus de OliveiraAbstractBlackberry pulp powder (B, without encapsulating agent) and microencapsulated blackberry pulp (M, with encapsulating agent) obtained by freeze drying (L) and spray drying (S) were incorporated in the arrowroot starch film-forming solution directly (D) and by sprinkling (S), in concentrations of 0, 20, 30 and 40% (blackberry solids mass/biopolymer mass), to produce active food packaging. The blackberry powders presented antioxidant capacity. SEM images s...
Source: Food Packaging and Shelf Life - March 29, 2019 Category: Food Science Source Type: research

A novel nanocomposite for food packaging developed by electrospinning and electrospraying
Publication date: June 2019Source: Food Packaging and Shelf Life, Volume 20Author(s): Daiane Angelica Schmatz, Jorge Alberto Vieira Costa, Michele Greque de MoraisAbstractThe association of electrospinning and electrospraying can produce a new nanomaterial for coating sensitive bioactive compounds as phycocyanin and the final product of these process present characteristics which make it possible the application as food packaging with actives properties. The aim of this work was the development of a new nanofiber material with incorporated phycocyanin/polyvinyl alcohol nanoparticles (PC-PVAn) through electrospinning and el...
Source: Food Packaging and Shelf Life - March 29, 2019 Category: Food Science Source Type: research