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

Development of flexible antimicrobial zein coatings with essential oils for the inhibition of critical pathogens on the surface of whole fruits: Test of coatings on inoculated melons
This study aimed to develop essential oil (EO)-containing antimicrobial coatings for the inhibition of pathogenic bacteria contamination on fruit peels. Incorporation of eugenol (EUG), carvacrol (CAR), and thymol (THY) into films at ≥ 1% (w/w) eliminated the typical brittleness of zein films. However, EUG outperformed CAR and THY in terms of mechanical properties. Films with ≥ 2% (w/w) CAR and THY and ≥ 3% EUG showed clear zones against L. innocua and E. coli in agar medium at 37 °C. All EO-containing films also inhibited L. innocua and E. coli inoculated at their surfaces by minimum 3.9 and 2.7 decimal...
Source: Food Packaging and Shelf Life - March 27, 2019 Category: Food Science Source Type: research

Does the increase of radiation energy really reduce the risk of photoinitiator migration from polygraphic varnish to packed product? The influence of UV radiation dose on the migration of 4-phenylbenzophenone from polyacrylate varnish in food packaging
Publication date: June 2019Source: Food Packaging and Shelf Life, Volume 20Author(s): Andrzej L. Dawidowicz, Rafal Typek, Michal P. Dybowski, Przemyslaw NowakowskiAbstractThe use of polygraphic varnishes in the packaging production process is obvious today. Currently, free radical cured polygraphic varnishes are most widespread. The paper presents an effect of the UV radiation dose magnitude applied for polyacrylate varnish curing on the estimation of 4-phenylbenzophenone migration. It was observed that the migration of this most common photoinitiator initially decreases and subsequently increases with the rise of the UV r...
Source: Food Packaging and Shelf Life - March 27, 2019 Category: Food Science Source Type: research

Investigating the role of geometrical configurations of ventilated fresh produce packaging to improve the mechanical strength – Experimental and numerical approaches
This study aimed at evaluating the performance of ventilated packages by considering the influence of different geometrical configurations of vents. The compression strength of four package designs, each for three vent area (2%, 4%, and 8%) and three corrugated paperboard grade (B-, C- and BC-flute boards) were quantified experimentally and results were compared with finite element simulations. A negative and almost linear relationship was found between compression strength and vent area. Packages with BC-flute and B-flute board grade had the greatest and lowest compression strength, respectively, with percentage reduction...
Source: Food Packaging and Shelf Life - March 20, 2019 Category: Food Science Source Type: research

Carvacrol loaded halloysite coatings for antimicrobial food packaging applications
Publication date: June 2019Source: Food Packaging and Shelf Life, Volume 20Author(s): Buket Alkan Tas, Ekin Sehit, C. Erdinc Tas, Serkan Unal, Fevzi C. Cebeci, Yusuf Z. Menceloglu, Hayriye UnalAbstractAntimicrobial thin film coatings that can be utilized in food packaging provide an effective approach to enhance food quality and safety. Here, the coating of polyethylene films with an antimicrobial thin film through a Layer-by-Layer (LbL) assembly is demonstrated. Halloysite nanotubes (HNTs) which are tubular clay nanoparticles were utilized for the encapsulation and sustained release of carvacrol, the active component of e...
Source: Food Packaging and Shelf Life - March 17, 2019 Category: Food Science Source Type: research

Influence of pre-heating of food contact polypropylene cups on its physical structure and on the migration of additives
Publication date: June 2019Source: Food Packaging and Shelf Life, Volume 20Author(s): Joao Alberto Lopes, Emmanouil D. Tsochatzis, Piotr Robouch, Eddo HoekstraAbstractLaboratories unexpectedly carried out pre-heating of polypropylene beverage cups prior to performing a migration test in a proficiency test. Principal component analysis of the data collected showed that the preheating temperature of the cups contributed to an increased variance of the data and distinguishing pre-heating and non-pre-heating groups. This triggered to study the effect of applying such pre-heating on the physical structure of the material and on...
Source: Food Packaging and Shelf Life - March 15, 2019 Category: Food Science Source Type: research

Interrelationship among myoglobin forms, lipid oxidation and protein carbonyls in minced pork packaged under modified atmosphere
Publication date: June 2019Source: Food Packaging and Shelf Life, Volume 20Author(s): Mohsen Zareian, Thorsten Tybussek, Patrick Silcock, Phil Bremer, Jonathan Beauchamp, Nadine BöhnerAbstractRed meats such as pork contain pro-oxidative heme proteins that can act as initiators of protein oxidation. The present study investigated the interrelationships between different forms of myoglobin, lipid oxidation and protein carbonyls in minced pork packaged under modified atmosphere (30% CO2 and 70% O2) and stored at 4 °C for 12 days. Peroxides were correlated with metmyoglobin formation (r = 0.992; p 
Source: Food Packaging and Shelf Life - March 10, 2019 Category: Food Science Source Type: research

Multivariate nature of a cooked blood sausage spoilage along aerobic and vacuum package storage
Publication date: June 2019Source: Food Packaging and Shelf Life, Volume 20Author(s): Jorge A. Pereira, Lídia Dionísio, Luis Patarata, Teresa J.S. MatosAbstractCooked blood sausages, such as Morcela de Arroz (MA), are ready-to-eat meat products consumed in many countries. The aim of this study was to demonstrate that spoilage of MA is multifactorial, involving microbiological, chemical and sensory modifications, which difficult the use of selected single indicators to establish product shelf life and to establish its shelf life based on consumers’ willingness to consume. The experiment was conducted wit...
Source: Food Packaging and Shelf Life - February 28, 2019 Category: Food Science Source Type: research

Release of graphene from graphene-polyethylene composite films into food simulants
Publication date: June 2019Source: Food Packaging and Shelf Life, Volume 20Author(s): Jian-Wei Yan, Chen Hu, Kun Chen, Qin-Bao LinAbstractThe release of graphene from graphene-polyethylene composite films involving 1.5 wt% graphene into various food simulants under different temperature and time conditions is studied in this paper. A simple and quick method, which only requires ultraviolet-visible spectroscopy, to quantize the total amount of released graphene is developed. Meanwhile, the morphology and size of releases into food simulants are characterized by TEM and laser particle size analysis. The results reveal...
Source: Food Packaging and Shelf Life - February 26, 2019 Category: Food Science Source Type: research

Study of the effect of the chitosan use on the properties of biodegradable films of myofibrillar proteins of fish residues using response surface methodology
This study aimed to determine the optimal formulation to prepare biodegradable myofibrillar protein films from fish residues, chitosan, and glycerol using the response surface methodology. The myofibrillar proteins (MP) were extracted from filleting residues of gilthead bream (Brachyplatystoma roussauxii). A full factorial design was employed to assess three independent variables (MP, chitosan, and plasticizer concentrations) and three dependent variables (tensile strength, elongation, and water vapor permeability). The experimental design results indicated the best conditions to prepare the film were 1.3% (m/v) MP, 30% (m...
Source: Food Packaging and Shelf Life - February 23, 2019 Category: Food Science Source Type: research

Conversion of aluminium oxide coated films for food packaging applications—From a single layer material to a complete pouch
Publication date: June 2019Source: Food Packaging and Shelf Life, Volume 20Author(s): Carolin Struller, Peter Kelly, Nicholas CopelandAbstractTransparent barrier films based on vacuum deposited aluminium oxide (AlOₓ) layers are continuing to create large interest in the market with regards to their use as food and healthcare packaging materials. Nevertheless, their post-metalliser conversion to the final packaging material still presents challenges to current AlOₓ producers and the wider converting industry. In this work, AlOₓ coated polyethylene terephthalate (PET) films have been converted in long duration industri...
Source: Food Packaging and Shelf Life - February 20, 2019 Category: Food Science Source Type: research

Inclusion complex of clove oil with chitosan/β-cyclodextrin citrate/oxidized nanocellulose biocomposite for active food packaging
Publication date: June 2019Source: Food Packaging and Shelf Life, Volume 20Author(s): Abeer M. Adel, Atef A. Ibrahim, Amira M. El-Shafei, Mona T. Al-ShemyAbstractNowadays, there is a global increasing interest in developing food packaging material based on eco-friendly biopolymers instead of synthetic polymers. Accordingly, in the present investigation, we have prepared an active packaging from ternary biocomposite of chitosan (CS), β-cyclodextrin citrate (β-CDcit) and oxidized nanocellulose (ONC) biopolymers. FTIR spectroscopy, X-ray diffractometer and environmental scanning electron microscopy analysis have bee...
Source: Food Packaging and Shelf Life - February 14, 2019 Category: Food Science Source Type: research

Production and characterization of biodegradable films of a novel polyhydroxyalkanoate (PHA) synthesized from peanut oil
Publication date: June 2019Source: Food Packaging and Shelf Life, Volume 20Author(s): A.O. Pérez-Arauz, A.E. Aguilar-Rabiela, A. Vargas-Torres, A.-I. Rodríguez-Hernández, N. Chavarría-Hernández, B. Vergara-Porras, M.R. López-CuellarAbstractPeanut oil was used as a carbon source for the production of films of a novel polyhydroxyalkanoate (PHA) intended for applications as biodegradable packaging for the food industry. Cupriavidus necator was used in a two-stage production system. In the first stage, bacterial growth was favored and, in the second, PHA was synthesized. The use of 2% ...
Source: Food Packaging and Shelf Life - February 9, 2019 Category: Food Science Source Type: research

Eco-friendly cellulose acetate green synthesized silver nano-composite as antibacterial packaging system for food safety
Publication date: June 2019Source: Food Packaging and Shelf Life, Volume 20Author(s): Diaa A. Marrez, Ahmed E. Abdelhamid, Osama M. DarweshAbstractThe current study focused on preparation of environmentally safe nano-composite films from a mixture of cellulose acetate (CA) and nanosilver for using it as an antibacterial food packaging system against some foodborne pathogenic bacteria. Green synthesized silver nanoparticles (AgNPs) were prepared using different poly-phenolic; gallic and pyrogallic acid, quercetin and rutin and then characterized. UV–vis spectral was detected peaks in the area of AgNPs formation and Hi...
Source: Food Packaging and Shelf Life - February 8, 2019 Category: Food Science Source Type: research

Modeling volume change for active flexible package of CO2-producing kimchi
Publication date: June 2019Source: Food Packaging and Shelf Life, Volume 20Author(s): Chalalai Jaisan, Duck Soon An, Dong Sun LeeAbstractAs a preliminary step for optimizing the active scavenger system to confer both the proper level of carbonic product taste and the tolerable package appearance for flexible packages of kimchi, a Korean lactic acid-fermented vegetable, a mathematical model to estimate their volume change along with internal CO2 concentration was developed. Kinetics of acidity increase and CO2 production was determined by experiment of storing glass jars of 0.5 kg kimchi at 0, 10 and 20 °C...
Source: Food Packaging and Shelf Life - February 8, 2019 Category: Food Science Source Type: research

Characterization of edible biocomposite films directly prepared from psyllium seed husk and husk flour
Publication date: June 2019Source: Food Packaging and Shelf Life, Volume 20Author(s): Annamária Tóth, Katalin HalászAbstractThe mucilage obtained from Plantago seeds is a promising raw material for producing edible films or coatings; however, its complete separation from the seeds is rather difficult. To avoid the difficulties of the extraction and taking advantage of the strong interfacial interactions between the seed husk and the mucilage, we examined the possibility of preparing edible biocomposite films directly from psyllium husk and husk flour. The results showed the husk and husk flour are both...
Source: Food Packaging and Shelf Life - January 29, 2019 Category: Food Science Source Type: research

Zinc migration and its effect on the functionality of a low density polyethylene-ZnO nanocomposite film
Publication date: June 2019Source: Food Packaging and Shelf Life, Volume 20Author(s): Nattinee Bumbudsanpharoke, Jeongin Choi, Hyun Jin Park, Seonghyuk KoAbstractThe interest in incorporating ZnO nanoparticles (ZnO-NPs) into food contact materials is increasing due to its attractive functions such as ultraviolet (UV) blocking and antimicrobial activity. Despite their benefits, the stability and functionality of ZnO-NPs could be altered when they come into contact with foodstuff through migration. Hence, we investigated Zn migration and its effect on the functional properties of low density polyethylene (LDPE)-ZnO nanocompo...
Source: Food Packaging and Shelf Life - January 26, 2019 Category: Food Science Source Type: research

The use of rheological behavior to monitor the processing and service life properties of recycled polypropylene
Publication date: March 2019Source: Food Packaging and Shelf Life, Volume 19Author(s): C. Spicker, N. Rudolph, I. Kühnert, C. AumnateAbstractThe influence of multiple reprocessing cycles on the rheological, thermal and mechanical properties of pre-consumer polypropylene (PP) waste (or manufacturing scrap) was investigated. An increase in the melt flow rate (MFR) and a decrease in the viscosity and the mass average molecular weight were found as well as a narrowing of the molecular weight distribution. As a typical industry practice, manufacturing scrap is often mixed with virgin material. Thus, production material wit...
Source: Food Packaging and Shelf Life - January 12, 2019 Category: Food Science Source Type: research

Changes in volatile organic compounds in the headspace of modified atmosphere packed and unpacked white sausages
Publication date: March 2019Source: Food Packaging and Shelf Life, Volume 19Author(s): Guido Rux, Alexandru Luca, Pramod V. MahajanAbstractWhite sausage has a complex volatile organic compound (VOC) profile, attributed to meat and to the mixture of ingredients (i.e. spices, onion and parsley). Modifications of this profile can be associated with changes in the sensory characteristics of the product, i.e. chemical reactions or bacterial spoilage. The aim of this study was, for the first time, to characterize and compare the VOC headspace profiles of white sausages stored in modified atmosphere conditions at 4 °C ...
Source: Food Packaging and Shelf Life - January 10, 2019 Category: Food Science Source Type: research

Antioxidant and antimicrobial properties of carbohydrate-based films enriched with cinnamon essential oil by Pickering emulsion method
Publication date: March 2019Source: Food Packaging and Shelf Life, Volume 19Author(s): Hadi Fasihi, Nooshin Noshirvani, Mahdi Hashemi, Mohammad Fazilati, Hossein Salavati, Véronique ComaAbstractThe overall aim of this research is to introduce a novel approach for maintaining a greater amount of cinnamon essential oil (CEO) in the material. We used the Pickering stabilization method, in order to increase the antioxidant and antifungal properties of carboxymethyl cellulose (CMC)-polyvinyl alcohol (PVA) based films. The light transmission, antioxidant and antifungal properties of the films were studied. In addition, th...
Source: Food Packaging and Shelf Life - January 3, 2019 Category: Food Science Source Type: research

Biodegradable and active nanocomposite pouches reinforced with silver nanoparticles for improved packaging of chicken sausages
This study reports the development of biodegradable PVA-montmorillonite K10 clay nanocomposite blend films with in situ generated ginger extract mediated silver nanoparticles. Photo-assisted method using sunlight irradiation was adopted for the rapid and eco-friendly in situ generation of ginger extract mediated silver nanoparticles in the composite. FTIR, XRD and SEM analysis were conducted to confirm the generation of AgNPs. The nanocomposite blend film had clear antimicrobial activity against common food borne pathogens S. Typhimurium and S. aureus. It also had superior mechanical properties, water resistivity and light...
Source: Food Packaging and Shelf Life - January 3, 2019 Category: Food Science Source Type: research

Corn starch and gelatin-based films added with guabiroba pulp for application in food packaging
Publication date: March 2019Source: Food Packaging and Shelf Life, Volume 19Author(s): Naiane Miriam Malherbi, Ana Camila Schmitz, Remili Cristiani Grando, Ana Paula Bilck, Fábio Yamashita, Luciano Tormen, Farayde Matta Fakhouri, José Ignacio Velasco, Larissa Canhadas BertanAbstractThe guabiroba pulp (GP) has natural antioxidant compounds, such as phenolic compounds and ascorbic acid. The aim of this work was to produce an active biodegradable film based on blends of gelatin (GEL) and corn starch (NCS) and activated with GP, for application as package for extra-virgin olive oil, as a sachet. For that, the eff...
Source: Food Packaging and Shelf Life - December 30, 2018 Category: Food Science Source Type: research

Influence of gamma rays on the physico-chemical, release and antibacterial characteristics of low-density polyethylene composite films incorporating an essential oil for application in food-packaging
Publication date: March 2019Source: Food Packaging and Shelf Life, Volume 19Author(s): Ahmed E. Swilem, Petr Stloukal, Hassan A. Abd El-Rehim, Martina Hrabalíková, Vladimír SedlaříkAbstractWe investigated the effect of gamma irradiation on the properties of low-density polyethylene composite films incorporated with the antimicrobial terpene 4-allylanisole (ALY), and the volatile release of ALY. For comparison, wood flour and molecular sieves were used as solid carriers for ALY at loading ratios of 20 and 30 wt.%. Infrared spectroscopy indicated that a proportion of ALY underwent structur...
Source: Food Packaging and Shelf Life - December 28, 2018 Category: Food Science Source Type: research

Physico-mechanical and antioxidant properties of gelatin film from rabbit skin incorporated with rosemary acid
Publication date: March 2019Source: Food Packaging and Shelf Life, Volume 19Author(s): Xiaojie Zhang, Liang Ma, Yong Yu, Hongyuan Zhou, Ting Guo, Hongjie Dai, Yuhao ZhangAbstractIn this paper, the influence of rosemary acid (RosA) on the properties and structure of rabbit skin gelatin film was investigated. Compared to controls, the mechanical properties of the film were improved significantly (p 
Source: Food Packaging and Shelf Life - December 27, 2018 Category: Food Science Source Type: research

Enhanced properties of silver carp surimi-based edible films incorporated with pomegranate peel and grape seed extracts under acidic condition
Publication date: March 2019Source: Food Packaging and Shelf Life, Volume 19Author(s): Sadia Munir, Yang Hu, Youming Liu, Shanbai XiongAbstractThe study aims to investigate the effects of pomegranate peel extract (PGPE) and grape seed extract (GSE) at acidic pH. Surimi-based edible films incorporated with pomegranate peel extract (PGPE) and grape seed extract (GSE) at different concentrations (2%, 4% and 6% w/w protein content) under acidic condition were characterized. In extract-containing films, elongation at break (EAB) and film solubility (FS) decreased, as well as water vapor permeability (WVP) and transparency while...
Source: Food Packaging and Shelf Life - December 25, 2018 Category: Food Science Source Type: research

A new active nanocomposite film based on PLA/ZnO nanoparticle/essential oils for the preservation of refrigerated Otolithes ruber fillets
Publication date: March 2019Source: Food Packaging and Shelf Life, Volume 19Author(s): Mojtaba Heydari-Majd, Babak Ghanbarzadeh, Mostafa Shahidi-Noghabi, Mohammad Ali Najafi, Mohammadyar HosseiniAbstractIn the current study, the active packaging films based on poly lactic acid (PLA) containing 1.5% w/w zinc oxide (ZnO) nanoparticles and varying concentrations (0.5, 1, 1.5% w/w) of Zataria multiflora Boiss. essential oil (ZEO) and Menthe piperita L. essential oil (MEO) were produced. The efficacies of the resulted active films on shelf life extension of Otolithes ruber fish during 16 days of refrigerated storage (4 &...
Source: Food Packaging and Shelf Life - December 21, 2018 Category: Food Science Source Type: research

Moringa oil/chitosan nanoparticles embedded gelatin nanofibers for food packaging against Listeria monocytogenes and Staphylococcus aureus on cheese
Publication date: March 2019Source: Food Packaging and Shelf Life, Volume 19Author(s): Lin Lin, Yulei Gu, Haiying CuiAbstractThe current study aims to prepare moringa oil-loaded chitosan nanoparticles (MO@CNPs) and fabricate MO@CNPs embedded gelatin nanofibers for biocontrol of Listeria monocytogenes and Staphylococcus aureus on cheese. The optimal MO@CNPs were prepared by the ionic crosslinking method with the concentration of moringa oil at 20 mg/mL and chitosan at 3.0 mg/mL. The nanoparticle exhibited desirable particle size, PDI and zeta potential. Furthermore, the optimal concentration of MO@CNPs embedde...
Source: Food Packaging and Shelf Life - December 21, 2018 Category: Food Science Source Type: research

Nano silica-carbon-silver ternary hybrid induced antimicrobial composite films for food packaging application
Publication date: March 2019Source: Food Packaging and Shelf Life, Volume 19Author(s): Manik C. Biswas, Boniface J. Tiimob, Woubit Abdela, Shaik Jeelani, Vijaya K. RangariAbstractIn this work, Ag assisted biobased silica-carbon nanoparticles (SCAg-NPs) were incorporated into a viscous biopolymer solution to fabricate antimicrobial thin films using 3D printing technique. The Ag NPs were prepared in situ from AgNO3 through one-step ball milling in the presence of silica-carbon hybrid obtained from pyrolysis of rice husk. The nanostructure of the SCAg-NPs was determined by XRD and TEM. These as-synthesized particles were also...
Source: Food Packaging and Shelf Life - December 21, 2018 Category: Food Science Source Type: research

Multilayer zein/gelatin films with tunable water barrier property and prolonged antioxidant activity
Publication date: March 2019Source: Food Packaging and Shelf Life, Volume 19Author(s): Chen Xia, Wenbo Wang, Ling Wang, Hongsheng Liu, Jie XiaoAbstractMultilayer edible films were fabricated with the stacking order of hydrophobic zein outer layer, hybrid zein/gelatin middle layer and the hydrophilic gelatin inner layer (Z-ZG-G). Cross-section morphology of films varied as the middle layer composition changed and tunable one-way water barrier property can be gained by regulating the ratio of zein/gelatin in middle layer. Tea polyphenol (TP) with concentration gradient was then loaded into the middle and inner layer of the o...
Source: Food Packaging and Shelf Life - December 20, 2018 Category: Food Science Source Type: research

Study of electrospun fish gelatin nanofilms from benign organic acids as solvents
Publication date: March 2019Source: Food Packaging and Shelf Life, Volume 19Author(s): Kaiser Mahmood, Hanisah Kamilah, Kumar Sudesh, Alias A. Karim, Fazilah AriffinAbstractFabrication of fish gelatin nanofilms was realized by electrospinning using low concentrations of acetic acid, malic acid and citric acid in water as binary, ternary and quaternary solvents. The study aims to explore more benign solvent for manufacturing electrospun nanofilms for food packaging application. Spinning dope properties, such as electrical conductivity, pH, surface tension, zeta potential, circular dichroism, and viscosity were measured to a...
Source: Food Packaging and Shelf Life - December 15, 2018 Category: Food Science Source Type: research

Interaction between aluminium cans and beverages: Influence of catalytic ions, alloy and coating in the corrosion process
Publication date: March 2019Source: Food Packaging and Shelf Life, Volume 19Author(s): Danillo S. Soares, Giovana Bolgar, Silvia T. Dantas, Pedro E.D. Augusto, Beatriz M.C. SoaresAbstractThis paper studies the interaction between aluminium cans and model solutions formulated to mimic beverages. Different levels of chloride and iron were studied in acid medium in relation to their potential to aluminium corrosion. The paper also evaluates the impact of packaging properties on aluminium corrosion. Among the evaluated concentrations of Cl and Fe, a critical combination to the aluminium alloy integrity was not identified. The ...
Source: Food Packaging and Shelf Life - December 7, 2018 Category: Food Science Source Type: research

Aqueous hibiscus extract as a potential natural pH indicator incorporated in natural polymeric films
Publication date: March 2019Source: Food Packaging and Shelf Life, Volume 19Author(s): Juliana Peralta, Camila M. Bitencourt-Cervi, Vinicius B.V. Maciel, Cristiana M.P. Yoshida, Rosemary A. CarvalhoAbstractIntelligent packaging system was developed based on natural polymeric films (chitosan, gelatin and starch), containing bioactive compounds from aqueous hibiscus extract (HAE). Anthocyanin, a compound present on HAE, changes colour under different pH conditions. Thus, the application of HAE as a natural pH indicator with visible colour variation incorporated into renewable materials to allow for simple, economic, and easy...
Source: Food Packaging and Shelf Life - December 6, 2018 Category: Food Science Source Type: research

A freshness indicator for monitoring chicken-breast spoilage using a Tyvek® sheet and RGB color analysis
In this study, a simple, inexpensive, and high-confidence freshness indicator was developed to detect chicken-breast spoilage using a pH-sensitive dye, bromocresol green (BCG); color changes in the freshness indicator were analyzed using RGB digital images. The indicator consisted of a three-layered structure, using a Tyvek® sheet with high gas and vapor permeability as the inner layer, BCG-immobilized with the binding polymer as the color-changing layer, and a low-density polyethylene film as the outer layer. Color changes in the indicator were correlated with CO2 and total volatile basic nitrogen contents and bacteri...
Source: Food Packaging and Shelf Life - December 4, 2018 Category: Food Science Source Type: research

Comparative analysis of blend and bilayer films based on chitosan and gelatin enriched with LAE (lauroyl arginate ethyl) with antimicrobial activity for food packaging applications
Publication date: March 2019Source: Food Packaging and Shelf Life, Volume 19Author(s): Hossein Haghighi, Riccardo De Leo, Elisa Bedin, Frank Pfeifer, Heinz Wilhelm Siesler, Andrea PulvirentiAbstractBlend and bilayer bio-based active films were developed by solvent casting technique, using chitosan (CS) and gelatin (GL) as biopolymers, glycerol as a plasticizer and lauroyl arginate ethyl (LAE) as an antimicrobial compound. Blend films had higher tensile strength and elastic modulus and lower water vapor permeability than bilayer films (p 
Source: Food Packaging and Shelf Life - December 2, 2018 Category: Food Science Source Type: research

Effect of different fruit peels on the functional properties of gelatin/polyethylene bilayer films for active packaging
This study investigated the effect of different fruit peel powders on the functional properties of gelatin/polyethylene bilayer (GPB) films for active packaging. Fruit peels are often regarded as waste products, despite having antimicrobial and antioxidant properties that are beneficial, particularly in food packaging systems. Pomegranate (PMG), papaya (PPY) and jackfruit (JF) peel powders were incorporated into fish gelatin film-forming solutions before being casted on a polyethylene (PE) layer. GPB films without fruit peel powders and with chitosan (CHI) were used as controls. The physical and functional properties of th...
Source: Food Packaging and Shelf Life - December 1, 2018 Category: Food Science Source Type: research