Effect of edible coating combined with pomegranate peel extract on the quality maintenance of white shrimps (Parapenaeus longirostris) during refrigerated storage
Publication date: September 2018 Source:Food Packaging and Shelf Life, Volume 17 Author(s): Fabio Licciardello, Samira Kharchoufi, Giuseppe Muratore, Cristina Restuccia The present study aimed at assessing the potential of edible coatings based on chitosan (Ch) and locust bean gum (LBG) incorporating pomegranate peel extract (PPE) to maintain quality of shrimps during cold storage. Firstly, the study evaluated different PPE concentrations applied to Ch and LBG against Pseudomonas putida in vitro. Then, in vivo trials were carried out on headed and peeled shrimps coated with Ch and LBG incorporating the most effective PPE ...
Source: Food Packaging and Shelf Life - June 28, 2018 Category: Food Science Source Type: research

Evaluation of an ‘After Opening Freshness (AOF)’ label for packaged ham
Publication date: September 2018 Source:Food Packaging and Shelf Life, Volume 17 Author(s): Dilidaer Yusufu, Chengying Wang, Andrew Mills A new type of commercial time-temperature indicator, TTI, namely the ‘After Opening Freshness Label’, i.e. AOF label, is evaluated. The label comprises a plastic film colorimetric CO2 indicator layer encapsulated in a polymer sheath, the permeability of which controls the rate of diffusion of the CO2 in to and out of the indicator film. The CO2 sensitive indicator film inside the label is relatively fast in responding (recovering its original colour in 26 min at 25 °...
Source: Food Packaging and Shelf Life - June 28, 2018 Category: Food Science Source Type: research

Lagerstroemia speciosa fruit-mediated synthesis of silver nanoparticles and its application as filler in agar based nanocomposite films for antimicrobial food packaging
Publication date: September 2018 Source:Food Packaging and Shelf Life, Volume 17 Author(s): Khusbu Basumatary, Pallabi Daimary, Shon Kumar Das, Mala Thapa, Mukesh Singh, Avik Mukherjee, Santosh Kumar Agar based nanocomposite films were developed by incorporation of silver nanoparticles (AgNPs) as filler. The AgNPs were synthesized using aqueous fruit extract of Lagerstroemia speciosa, an abundantly available medicinal plant in North-Eastern part of India. The synthesized silver nanoparticles were characterized by UV–Vis spectroscopy and transmission electron microscopy (TEM) analysis. TEM results showed that most of...
Source: Food Packaging and Shelf Life - June 22, 2018 Category: Food Science Source Type: research

Design and evaluation of an in-line system for gas sensing in flow-packed products
Publication date: September 2018 Source:Food Packaging and Shelf Life, Volume 17 Author(s): Lorenzo Cocola, Massimo Fedel, Giuseppe Tondello, Giancarlo Frazzi, Luca Poletto, Alexander Bardenshtein, Stanislav Landa, Helle Allermann A method for the in-line application of Tunable Diode Laser Absorption Spectroscopy (TDLAS) for headspace oxygen sensing in flow-packed products is presented. This is one of the first automated, industrial application on food packaging samples of a well known spectroscopic technique.The developed instrument is discussed starting from its sensor design with details on the optical working principl...
Source: Food Packaging and Shelf Life - June 20, 2018 Category: Food Science Source Type: research

Impact of packaging on the microbiological, physicochemical and sensory characteristics of a “pasta filata” cheese
Publication date: September 2018 Source:Food Packaging and Shelf Life, Volume 17 Author(s): Massimo Todaro, Marisa Palmeri, Cinzia Cardamone, Luca Settanni, Isabella Mancuso, Francesca Mazza, Maria Luisa Scatassa, Onofrio Corona The present study evaluated the effects of four packaging technologies (vacuum, 2 types of modified atmosphere packaging [MAP1 = 70% N2/30% CO2; MAP2 = 100% N2] and paraffin) on the microbiological, chemical, physical and volatile organic composition, and the sensory characteristics of typical Sicilian stretched raw milk PDO (Protected Destination of Origin) Vastedda della Valle del Bel&ig...
Source: Food Packaging and Shelf Life - June 20, 2018 Category: Food Science Source Type: research

Comparison of water vapour transmission rates of monolayer films determined by water vapour sorption and permeation experiments
Publication date: September 2018 Source:Food Packaging and Shelf Life, Volume 17 Author(s): Sven Sängerlaub, Markus Schmid, Kajetan Müller The water vapour transmission rate (WVTR) of packaging materials and edible coatings is one of their critical parameters for the shelf life of many food products. The water vapour transmission rates of flat bodies such as films are determined by permeation measurements which are a steady-state method. Another method is based on water vapour sorption measurements which is a non-steady-state method. It can be used only for mono-material flat bodies. It allows using smaller samp...
Source: Food Packaging and Shelf Life - June 19, 2018 Category: Food Science Source Type: research

Physicochemical, antimicrobial and antioxidant properties of chitosan/TEMPO biocomposite packaging films
This study investigated the physiochemical properties and examined the antimicrobial and antioxidant activities of chitosan/TEMPO (2,2,6,6-tetramethylpiperidine-1-oxyl radical) bio-composite films. The films were prepared by incorporating different ratios of chitosan (100, 85, and 75 wt.%), TEMPO cellulose nanofibers (0, 15, and 25 wt.%) and sorbitol (25 wt.%). The bio-composite films were casted in an oven at 40 °C for 2–4 days. The successful incorporation of chitosan was confirmed by Fourier transform Infrared spectroscopy (FTIR) and thermal stability (TGA) measurements. The antimicrobial activity resu...
Source: Food Packaging and Shelf Life - June 15, 2018 Category: Food Science Source Type: research

Triticale flour films added with bacteriocin-like substance (BLIS) for active food packaging applications
Publication date: Available online 8 June 2018 Source:Food Packaging and Shelf Life Author(s): Emiliano Salvucci, Mariana Rossi, Andrés Colombo, Gabriela Pérez, Rafael Borneo, Alicia Aguirre Active triticale flour films were obtained by adding bacteriocin-like substances (BLIS) produced by Enterococcus faecium ES216 with antimicrobial activity against Listeria innocua ATCC33090. Active and control films were characterized. The incorporation of the active fractions did not significantly affect the density, moisture content, water vapor permeability and puncture strength of films. Solubility, color and opacity...
Source: Food Packaging and Shelf Life - June 9, 2018 Category: Food Science Source Type: research

Effect of ultra-violet cross-linking on the properties of boric acid and glycerol co-plasticized thermoplastic starch films
In this study, Ultra-violet (UV) irradiation based cross-linking was investigated for its effect on the mechanical properties of TPS films plasticized by boric acid, and glycerol. Spray dried amorphous powder was compressed to obtained TPS films. All the samples were amorphous under dry conditions (RH0%) while retro-gradation was resisted at the relative humidity (RH) of50% and 100% for all the films. The concentration of the plasticizers influenced the moisture uptake ability of TPS films. UV irradiation showed no effect on the crystallinity of TPS films. However, it enhanced the mechanical strength and lessened the solub...
Source: Food Packaging and Shelf Life - June 7, 2018 Category: Food Science Source Type: research

Development and structural characterization of chitosan films containing Eucalyptus globulus essential oil: Potential as an antimicrobial carrier for packaging of sliced sausage
Publication date: September 2018 Source:Food Packaging and Shelf Life, Volume 17 Author(s): Ehsan Azadbakht, Yahya Maghsoudlou, Morteza Khomiri, Mahboobeh Kashiri Novel antimicrobial biopolymer films based on the incorporation Eucalyptus globulus essential oil (EGO) in chitosan were successfully developed and characterized as an active film for packaging of sliced sausage. Characterization of the films revealed that incorporation of EGO (0.5, 1.5, and 1.5%) in the biopolymer led to change in morphology, mechanical and barrier properties. Antibacterial activity of EGO was assayed against Salmonella entertidis and Escheri...
Source: Food Packaging and Shelf Life - June 1, 2018 Category: Food Science Source Type: research

Performance evaluation of cashew gum and gelatin blend for food packaging
In this study, a polysaccharide and a protein were combined to form a polyblend that can be used for food packaging. Cashew gum (CG) and gelatin (G) films were generated by the casting method with the help of the central composite rotational design. When filmogenic solutions of 2.5–7.5 g of G and CG were dissolved in 100 mL water with 10% glycerol, the resulting films were compact and homogeneous with no pores present. Different CG/G ratios were examined for water vapor permeability (WVP), thickness, solubility, mechanical and thermal properties, surface morphology, and biodegradability. The results showed that a...
Source: Food Packaging and Shelf Life - May 24, 2018 Category: Food Science Source Type: research

Spice oleoresins containing antimicrobial agents improve the potential use of bio-composite films based on gelatin
Publication date: September 2018 Source:Food Packaging and Shelf Life, Volume 17 Author(s): Kelly J. Figueroa-Lopez, Margarita María Andrade-Mahecha, Olga Lucía Torres-Vargas This work determined the chemical composition and minimum inhibitory concentration (MIC) of nutmeg oleoresins (Myristica fragrans), clove (Syzygium aromaticum), and black pepper (Piper nigrum) as antimicrobial agents against strains of Staphylococcus aureus (S. aureus) and Escherichia coli (E. coli), for the purpose of their inclusion in bio-composed gelatin films. Due to the fact that the antimicrobial activity of the oleoresins agains...
Source: Food Packaging and Shelf Life - May 15, 2018 Category: Food Science Source Type: research

Melt processability, characterization, and antibacterial activity of compression-molded green composite sheets made of poly(3-hydroxybutyrate-co-3-hydroxyvalerate) reinforced with coconut fibers impregnated with oregano essential oil
Publication date: September 2018 Source:Food Packaging and Shelf Life, Volume 17 Author(s): S. Torres-Giner, L. Hilliou, B. Melendez-Rodriguez, K.J. Figueroa-Lopez, D. Madalena, L. Cabedo, J.A. Covas, A.A. Vicente, J.M. Lagaron New packaging materials based on green composite sheets consisting of poly(3-hydroxybutyrate-co-3-hydroxyvalerate) (PHBV) and coconut fibers (CFs) were obtained by twin-screw extrusion (TSE) followed by compression molding. The effect of varying the CF weight content, i.e. 1, 3, 5, and 10 wt.-%, and the screw speed during melt processing, i.e. 75, 150, and 225 rpm, on both the aspect ratio and ...
Source: Food Packaging and Shelf Life - May 15, 2018 Category: Food Science Source Type: research

Physical properties of nanocomposite polylactic acid films prepared with oleic acid modified titanium dioxide
The objective of this study was to compare properties of nanocomopsite PLA films with oleic acid-modified TiO2 (OT-PLA) and unmodified TiO2 (T-PLA) with PLA films without TiO2. OT-PLA, T-PLA and PLA films were prepared using solvent casting. Morphology, mechanical strength, UV–vis absorbance, O2 permeability, and H2O vapor barrier properties were determined. Scanning electron microscopy images showed aggregation of TiO2 in T-PLA, but not in the OT-PLA films. Oxygen permeability and water vapor permeability of 1% OT-PLA were reduced by 29% and 26% compared to PLA. Flexibility of OT-PLA was higher than T-PLA, and Young...
Source: Food Packaging and Shelf Life - May 11, 2018 Category: Food Science Source Type: research

Immobilization of antimicrobial peptides from Lactobacillus sakei subsp. sakei 2a in bacterial cellulose: Structural and functional stabilization
Publication date: September 2018 Source:Food Packaging and Shelf Life, Volume 17 Author(s): Patrícia S. Malheiros, Angela F. Jozala, Adalberto Pessoa-Jr., Marta M.D.C. Vila, Victor M. Balcão, Bernadette D.G.M. Franco Lactobacillus sakei subsp. sakei 2a is a bacteriocinogenic lactic acid bacterium isolated from Brazilian pork sausage, which produces antimicrobial peptides (bacteriocins) able to control the growth of important foodborne pathogens. These antimicrobial peptides were immobilized by physical entrapment in bacterial cellulose (BC) membranes produced by Gluconacetobacter xylinus, aiming at improving...
Source: Food Packaging and Shelf Life - May 11, 2018 Category: Food Science Source Type: research

Optimization of mechanical and color properties of polystyrene/nanoclay/nano ZnO based nanocomposite packaging sheet using response surface methodology
In this study, a new interesting ternary nanocomposite based on polystyrene (PS), nanoclay and zinc oxide nanoparticles (ZnO) has been suggested as a food packaging material. Effects of ZnO (0–2 wt%) and organoclay (Cloisite® 15 A) nanoparticles (0–7.01 wt%), on mechanical and color properties of the general purpose polystyrene (GPPS) sheets were quantitatively investigated using the response surface methodology (RSM). The structural features and surface morphology of resulted nanocomposites and the dispersion quality of nanoparticles in the polymer matrix were studied by scanning electron microscopy ...
Source: Food Packaging and Shelf Life - May 9, 2018 Category: Food Science Source Type: research

The preservative effects of chitosan film incorporated with thinned young apple polyphenols on the quality of grass carp (Ctenopharyngodon idellus) fillets during cold storage: Correlation between the preservative effects and the active properties of the film
This study aims to investigate the preservative effects of chitosan film incorporated with thinned young apple polyphenols (YAP) on grass carp fillets (GCF) quality during cold storage. The results showed that the chitosan-YAP film wrapping effectively retarded the microbial proliferation, lipid and protein oxidation, changes in pH and color values and decrease in water holding capacity of GCF during cold storage. Besides, the wrapping with chitosan-YAP film could significantly delay the decrease in the content and functional properties of soluble myofibrillar protein, the loss of the texture and amino acids, and the adver...
Source: Food Packaging and Shelf Life - May 3, 2018 Category: Food Science Source Type: research

Impact of volatile allyl isothiocyanate on fresh produce
Publication date: June 2018 Source:Food Packaging and Shelf Life, Volume 16 Author(s): B. Kramer, J. Wunderlich, P. Muranyi The applicability of allyl isothiocyanate (AITC) for the preservation of mung bean sprouts as well as fresh-cut iceberg lettuce was investigated. For this purpose, produce samples were stored in high gas barrier plastic bags containing a filter paper soaked with AITC (10 μl). Microbial loads as well as color changes and respiration of both products were monitored over 9 days of storage at 5 °C. The results showed that AITC (0.81–1.41 μg/ml) exhibits strong antimicrobial properti...
Source: Food Packaging and Shelf Life - April 28, 2018 Category: Food Science Source Type: research

Coating development with modified starch and tomato powder for application in frozen dough
Publication date: June 2018 Source:Food Packaging and Shelf Life, Volume 16 Author(s): Andrêssa Maria Medeiros Theóphilo Galvão, Antonio Willian de Oliveira Araújo, Samuel Veloso Carneiro, Rafael Audino Zambelli, Maria do Socorro Rocha Bastos The Central Composite Rotatable Design (CCRD) with variables developed modified ascorbic acid (AA) starch coating added with tomato powder (TP): ascorbic acid and tomato powder. The CCRD verified the effects on the coating’s properties: surface tension, electrical conductivity, viscosity and ζ-potential. Specific volume, hardness and Scanning Ele...
Source: Food Packaging and Shelf Life - April 28, 2018 Category: Food Science Source Type: research

Development of antimicrobial LDPE/Cu nanocomposite food packaging film for extended shelf life of peda
Publication date: June 2018 Source:Food Packaging and Shelf Life, Volume 16 Author(s): Gayatri B. Lomate, Bhagyashri Dandi, Satyendra Mishra Low density polyethylene /copper nanocomposites with strong antimicrobial activity and barrier properties were successfully prepared for active food packaging which showed of extended shelf life of Peda (Indian sweet dairy product). Copper nanoparticles (Cu-NPs) were incorporated from 0.5 wt.% to 3.0 wt.% into a low-density polyethylene (LDPE) matrix by using lab scale doctor blade film applicator to prepare 120 μm thin food packaging films. The effect of different weight pe...
Source: Food Packaging and Shelf Life - April 14, 2018 Category: Food Science Source Type: research

Impact of modified atmosphere and humidity packaging on the quality, off-odour development and volatiles of ‘Elsanta’ strawberries
Publication date: June 2018 Source:Food Packaging and Shelf Life, Volume 16 Author(s): Graziele G. Bovi, Oluwafemi J. Caleb, Kathrin Ilte, Cornelia Rauh, Pramod V. Mahajan Development of off-odours, as well as visual quality of packaged fresh produce plays a crucial role in consumer’s choice. In this context, this work investigated the odour profile, condensation, gas composition, and postharvest quality attributes of strawberries stored under modified atmosphere and humidity packaging at 5 °C for 14 days. The packages were fitted with fixed area (69, 126.5, and 195.5 cm2) of different permeable membranes (N...
Source: Food Packaging and Shelf Life - April 14, 2018 Category: Food Science Source Type: research

Black chokeberry (Aronia melanocarpa) pomace extract immobilized in chitosan for colorimetric pH indicator film application
Publication date: June 2018 Source:Food Packaging and Shelf Life, Volume 16 Author(s): Katalin Halász, Levente Csóka During this study, different amounts of black chokeberry (Aronia Melanocarpa) pomace extract were mixed with chitosan to prepare colorimetric pH indicator films. The monomeric anthocyanin and total phenol content of ultrasonically extracted chokeberry pomace solution were determined by pH differential method and Folin-Ciocaltau assay. ATR-FTIR spectroscopy, CIELab method, solubility, swelling ability, dye migration and tensile strength measurements were used to characterize the films. The poma...
Source: Food Packaging and Shelf Life - April 13, 2018 Category: Food Science Source Type: research

Biodegradable hybrid nanocomposites of chitosan/gelatin and silver nanoparticles for active food packaging applications
Publication date: June 2018 Source:Food Packaging and Shelf Life, Volume 16 Author(s): Santosh Kumar, Ankita Shukla, Partha Pratim Baul, Atanu Mitra, Dipankar Halder Due to stringent environmental regulations, packaging industry is exploring economically viable biodegradable packaging materials for food use with desired properties and less impact on the environment. Biopolymers such as chitosan, gelatin have emerged as effective alternatives to plastic packaging materials, with desired packaging functionality and biodegradability. In this present work, we have successfully fabricated hybrid nanocomposite film consisting o...
Source: Food Packaging and Shelf Life - April 11, 2018 Category: Food Science Source Type: research

The influence of temperature and 1-MCP on quality attributes of ‘Galaxy’ apples stored in controlled atmosphere and dynamic controlled atmosphere
Publication date: June 2018 Source:Food Packaging and Shelf Life, Volume 16 Author(s): Vanderlei Both, Auri Brackmann, Fabio Rodrigo Thewes, Anderson Weber, Erani Eliseu Schultz, Vagner Ludwig Controlled atmosphere (CA) associated with 1-methylcyclopropene (1-MCP) or dynamic controlled atmosphere (DCA) with lower oxygen partial pressures (pO2), are strategies to long-term storage of apples (Malus x domestica Borkh). However, the effect of 1-MCP application in DCA stored fruit and the storage temperature adopted in this condition still need to be determined. The storage temperature increase is desired, aiming to reduce ene...
Source: Food Packaging and Shelf Life - April 9, 2018 Category: Food Science Source Type: research

Plant-based edible coatings for managing postharvest quality of fresh horticultural produce: A review
Publication date: June 2018 Source:Food Packaging and Shelf Life, Volume 16 Author(s): Khayelihle Ncama, Lembe Samukelo Magwaza, Asanda Mditshwa, Samson Zeray Tesfay Fresh fruit and vegetables continue with biological activities after harvest, resulting in continuous loss of water and solutes, and gaseous exchanges with surrounding environment through respiration and transpiration. This contributes significantly to postharvest quality loss because of resultant mass loss, shrivelling, poor eating quality and short shelf life, which are the critical parameters determining the competitiveness of fresh produce in the market. ...
Source: Food Packaging and Shelf Life - April 8, 2018 Category: Food Science Source Type: research

Bionanocomposites of chitosan/montmorillonite incorporated with Rosmarinus officinalis essential oil: Development and physical characterization
Publication date: June 2018 Source:Food Packaging and Shelf Life, Volume 16 Author(s): Victor Gomes Lauriano Souza, João R.A. Pires, Patricia Freitas Rodrigues, Andreia A.S. Lopes, Francisco M.B. Fernandes, Maria Paula Duarte, Isabel M. Coelhoso, Ana Luisa Fernando The aim of this work was to evaluate the physical properties of bionanocomposites based on chitosan (Ch) reinforced with different commercial nanoclays and further incorporated with rosemary essential oil (REO). Cloisite®Na+, Cloisite®Ca++ and Cloisite®20 were evaluated through mechanical and X-ray diffraction (XRD) analyses. Incorporation of...
Source: Food Packaging and Shelf Life - April 6, 2018 Category: Food Science Source Type: research

Characterization of active biodegradable films based on cassava starch and natural compounds
Publication date: June 2018 Source:Food Packaging and Shelf Life, Volume 16 Author(s): Karine dos Santos Caetano, Nathalie Almeida Lopes, Tania Maria Haas Costa, Adriano Brandelli, Eliseu Rodrigues, Simone Hickmann Flôres, Florencia Cladera-Olivera Biodegradable films with antimicrobial and antioxidant properties were developed from cassava starch with the addition of minimally processed pumpkin residue extract (PRE) (0 to 6%) and oregano essential oil (OEO) (0 to 2%). The films were characterized regarding their physicochemical, mechanical, barrier, and antioxidant (DPPH and TBARS) properties. The films that had th...
Source: Food Packaging and Shelf Life - April 6, 2018 Category: Food Science Source Type: research

Studies of the antimicrobial ability and silver ions migration from silver nitrate-incorporated electrospun nylon nanofibers
Publication date: June 2018 Source:Food Packaging and Shelf Life, Volume 16 Author(s): Tien-Hsin Cheng, Shih-Bin Lin, Li-Chen Chen, Hui-Huang Chen Silver nanoparticles (AgNPs), reduced from AgNO3 in a nylon–6 solution, were immobilized through electrospinning on polypropylene (PP) to form an AgNP–nylon–6/PP package film. The AgNP–nylon–6/PP films UV/VIS spectra exhibited absorption bands at 410 and 425 nm, which were typical surface plasmon polariton resonances of the two AgNP forms. The 2–5 nm AgNPs, which were face–centered cubic crystal with (111) plane–type structure...
Source: Food Packaging and Shelf Life - April 6, 2018 Category: Food Science Source Type: research

Physicochemical and microstructural properties of whey protein isolate-based films with addition of pectin
Publication date: June 2018 Source:Food Packaging and Shelf Life, Volume 16 Author(s): K.S. Silva, T.M.R. Fonseca, L.R. Amado, M.A. Mauro The interest in edible packaging films as a possible substitute for petrochemical-based films has been growing over the last years. Blends of proteins and polysaccharides can be an alternative to enhance edible film properties. This work aims to develop whey protein isolate (WPI) films with pectin (PEC) addition by complex coacervation method and to evaluate the effect of polysaccharide addition on film properties. Blended films were elaborated using WPI and four concentrations of PEC. ...
Source: Food Packaging and Shelf Life - April 6, 2018 Category: Food Science Source Type: research

Preparation of UV-protective starch/kefiran/ZnO nanocomposite as a packaging film: Characterization
In this study, UV-protective biodegradable nanocomposite films composed of starch/kefiran/ZnO were developed and characterized as a function of the content of nano ZnO (ZN) (1%, 3%, and 5% wt.). The packaging properties of the nanocomposite films i.e. WVP, moisture sensibility, mechanical properties, and UV-protection were measured. SEM and TGA/DSC analyses were used to investigate the microstructures and thermal properties of the films. Mechanical analysis demonstrated that by increasing ZN content up to 3%, the tensile strength and Young’s modulus of the specimens were increased. Elongation at break of the nanocomp...
Source: Food Packaging and Shelf Life - April 6, 2018 Category: Food Science Source Type: research

Investigation into the release of nanomaterials from can coatings into food
In this study internal and seam covering coatings as used in food cans were investigated on their potential to release nanomaterials (pigments, fillers) when food is stored and processed (sterilised) within coated cans. Two interior lacquers based on epoxy- and polyester- (with and without bisphenol A) resins and two seam covering coatings were used as lacquer matrices covering typical lacquer formulations. Eight different nanomaterials (four pigments and four fillers) were investigated that are typically used for adjusting colour and enhancing thermal and mechanical stability of the coatings. Aqueous sodium dodecylsulfate...
Source: Food Packaging and Shelf Life - March 26, 2018 Category: Food Science Source Type: research

Fast estimation of sorption of organic compounds in polymeric packaging materials
Publication date: June 2018 Source:Food Packaging and Shelf Life, Volume 16 Author(s): Bingbing Hong, Liling Zhang, Jianwei Zheng, Michael B. Sullivan, Xiaorong You, Robert Kriegel, Ronald Moffitt Partition coefficient of organic flavor compounds between polymers and food/beverage is essential to the development of packaging materials. A fast and reliable prediction tool is highly desired. A prediction approach based on well known Flory-Huggind thoery is explored. Via incorporating group contribution methods, the Flory-Huggins theory gains the ability of describing molecular structures. Therefore, it is able to describe t...
Source: Food Packaging and Shelf Life - March 20, 2018 Category: Food Science Source Type: research

Inhibitory effect of thymol via different modes of delivery on growth of Escherichia coli DH5 α
The objective of this work is to compare the effects of thymol via three delivery modes (instant addition, time release, and combined mode) on microbial inhibition of Escherichia coli DH5α. The results showed that via time-release and combined mode, the minimum inhibitory concentrations of thymol were lowered by 25% and 50% respectively, as compared to instant addition. Implications of the results for the design of controlled release packaging are discussed. (Source: Food Packaging and Shelf Life)
Source: Food Packaging and Shelf Life - March 20, 2018 Category: Food Science Source Type: research

Tapioca starch active nanocomposite films and their antimicrobial effectiveness on ready-to-eat chicken meat
Publication date: June 2018 Source:Food Packaging and Shelf Life, Volume 16 Author(s): Yixiang Xu, Nasreen Rehmani, Laila Alsubaie, Chyer Kim, Edward Sismour, Anita Scales Tapioca starch active nanocomposite films were prepared by incorporating cellulose nanocrystal and two grape pomace extracts (Cabernet Franc (red variety) and Viognier (white variety) using a solvent casting method. Their physical properties and antibacterial activities were characterized. Incorporating cellulose nanocrystal significantly (P < 0.05) increased the films tensile strength and decreased their elongation at break and water vapor p...
Source: Food Packaging and Shelf Life - March 20, 2018 Category: Food Science Source Type: research

Optimizing process parameters to obtain a bioplastic using proteins from fish byproducts through the response surface methodology
The objective of the present study was to produce and characterize bioplastics prepared from myofibrillar proteins found in gilded catfish (Brachyplatystoma rousseauxii) waste, through response surface methodology. The design process evaluated five variables; the concentrations of protein and plasticizer were significant, and thus subsequently subjected to rotatable central composite design to define the best mechanical, physical and barrier properties. In accordance with the results of the design process, a bioplastic was prepared with 0.79% protein and 40% plasticizer that was homogeneous, transparent, strong, flexible a...
Source: Food Packaging and Shelf Life - March 20, 2018 Category: Food Science Source Type: research

Leakage analysis of flexible packaging: Establishment of a correlation between mass extraction leakage test and microbial ingress
In this study, the ability of a mass extraction leak detector to assess the integrity of multilayer pouches with a perforated microchannel was investigated as an alternative to the microbial challenge test. Results were obtained for defects of four different sizes (15 to100 μm, with 5 mm channel lengths within the sealing component). The results of the tests indicated that the leak tester possessed the ability to detect microchannel defects in sealed packages. Moreover, the mass extraction system was able to reliably distinguish between intact samples and samples with the aforementioned defects. The results of this ...
Source: Food Packaging and Shelf Life - March 8, 2018 Category: Food Science Source Type: research

Extruded hybrids based on poly(3-hydroxybutyrate-co-3-hydroxyvalerate) and reduced graphene oxide composite for active food packaging
Publication date: June 2018 Source:Food Packaging and Shelf Life, Volume 16 Author(s): Rodrigo F. Gouvêa, Eduardo M. Del Aguila, Vânia M.F. Paschoalin, Cristina T. Andrade Hybrid materials, formed by the incorporation of a reduced graphene oxide-zinc oxide (rGO-ZnO) composite at 3, 6 and 9 mass% contents, into glycerol-plasticized poly(3-hydroxybutyrate-co-3-hydroxyvalerate) (PHBV), were prepared by melt extrusion. The rGO-ZnO composite was synthesized by the simultaneous reduction of zinc diacetate and GO, at 20:1 ratio, and characterized. Changes in the infrared spectra, X-ray diffractograms and Raman spectr...
Source: Food Packaging and Shelf Life - February 24, 2018 Category: Food Science Source Type: research

Synthesis, characterization and biological evaluation of chitosan film incorporated with β-Carotene loaded starch nanocrystals
Publication date: June 2018 Source:Food Packaging and Shelf Life, Volume 16 Author(s): Neethu Hari, Stegiya Francis, Alakananda G. Rajendran Nair, Ananthakrishnan Jayakumaran Nair Chitosan-gelatin film incorporated with β-Carotene loaded starch nanocrystals was developed by solution casting technique. Upon analysis of the physico-chemical properties of the film at different physical and chemical conditions, it was found that the addition of β-Carotene loaded starch nanocrystals into chitosan-gelatin film resulted in decreased swelling index, solubility in water, degradation, and moisture content when compared to...
Source: Food Packaging and Shelf Life - February 23, 2018 Category: Food Science Source Type: research

Recent developments on dynamic controlled atmosphere storage of apples —A review
This article reviews the recent developments in DCA technology for storage of apples. The effects of DCA on physiological disorders, physico-chemical and sensory quality are discussed. Moreover, negative effects associated with DCA technology are also discussed. The study has shown that DCA maintains apple postharvest quality by reducing respiration rate and ethylene production. Ethylene-mediated physiological disorders such as superficial scald are completely suppressed by DCA storage. However, the effect of DCA on bitter pit incidence needs further investigation. The review also showed that fruit firmness and colour rete...
Source: Food Packaging and Shelf Life - February 22, 2018 Category: Food Science Source Type: research

The potential of quercetin as an effective natural antioxidant and indicator for packaging materials
Publication date: June 2018 Source:Food Packaging and Shelf Life, Volume 16 Author(s): Anna Masek, Malgorzata Latos, Malgorzata Piotrowska, Marian Zaborski Quercetin was studied as an antioxidant and environmentally-friendly coloured indicator of ageing time in a Topas cyclo-olefin copolymer (ethylene-norbornene). Derivatives of flavonoids may be interesting alternatives to the use of hindered amines or other synthetic stabilizers. Our research shows that quercetin prolongs the oxidation induction time of the Topas copolymer and increases its thermo-oxidative stability and resistance to high-energy radiation (UVA, &lambda...
Source: Food Packaging and Shelf Life - February 13, 2018 Category: Food Science Source Type: research

Casein/wax blend extrusion for production of edible films as carriers of potassium sorbate —A comparative study of waxes and potassium sorbate effect
Publication date: June 2018 Source:Food Packaging and Shelf Life, Volume 16 Author(s): Elodie Chevalier, Asma Chaabani, Gilles Assezat, Frédéric Prochazka, Nadia Oulahal Organic acids as potassium sorbate (KS) have a long history as being generally recognized as safe food preservatives. In this work, KS was incorporated in rennet casein sheets containing waxes (beeswax, candelilla and carnauba waxes) and its release and antimicrobial potential against Escherichia coli were analysed. KS was studied at 15 °C for its antimicrobial properties against Escherichia coli ATCC 10536. 15 °C is a non-common...
Source: Food Packaging and Shelf Life - February 10, 2018 Category: Food Science Source Type: research

Development and characterization of whey protein isolate active films containing nanoemulsions of Grammosciadium ptrocarpum Bioss. essential oil
Publication date: June 2018 Source:Food Packaging and Shelf Life, Volume 16 Author(s): Ali Ghadetaj, Hadi Almasi, Laleh Mehryar Whey protein isolate (WPI) based films containing emulsions and nano-emulsions of Grammosciadium ptrocarpum Bioss. essential oil (GEO) (0.5, 1 and 1.5% of WPI) were investigated. The formation of new interactions between WPI and GEO nano-droplets was confirmed by FT-IR. According to XRD results, the crystalline nature of the film was completely preserved by GEO addition. The FE-SEM images revealed that the incorporation of GEO nano-emulsions would improve the film integrity. The nano-emulsion inc...
Source: Food Packaging and Shelf Life - February 7, 2018 Category: Food Science Source Type: research

Characterization of deterioration of fallow deer and goat meat using microbial and mid infrared spectroscopy in tandem with chemometrics
Publication date: March 2018 Source:Food Packaging and Shelf Life, Volume 15 Author(s): Maria João Pinho Moreira, Ana C. Silva, José M.M.M. de Almeida, Cristina Saraiva It is established that FTIR with chemometrics is a reliable technique to predict deterioration of meat from game species and from species grown in the wild such as, fallow deer and goat. Meat was minced and stored for periods of 12–432 h and examined for FTIR, pH, lipid oxidation, microbiological analysis, colour, and sensory analysis (SA). Spectral data was analysed with PCA and LDA. PLS-R was employed to establish relationships betw...
Source: Food Packaging and Shelf Life - February 6, 2018 Category: Food Science Source Type: research

Bioactive paper by eugenol grafting onto cellulose. Effect of reaction variables
Publication date: March 2018 Source:Food Packaging and Shelf Life, Volume 15 Author(s): Florencia Muratore, Raquel E. Martini, Silvia E. Barbosa In this work, eugenol grafting onto cellulose is proposed as a strategy for developing a biodegradable active packaging material. Grafting reaction were performed according to Doehlert experimental design with temperature range fixed to 120–180 °C, time range 15–60 min and eugenol amount from 2 to 8 wt%. Reaction advances increases with three variables analyzed as expected, while paper mechanical properties decrease due to both grafting and secondary reactio...
Source: Food Packaging and Shelf Life - February 6, 2018 Category: Food Science Source Type: research

Pink pepper phenolic compounds incorporation in starch/protein blends and its potential to inhibit apple browning
Publication date: March 2018 Source:Food Packaging and Shelf Life, Volume 15 Author(s): Viviane Patrícia Romani, Carlos Prentice Hernández, Vilásia Guimarães Martins The effect of different ratios of rice starch/fish protein (15/85, 50/50, 85/15, w/w) and different concentrations of pink pepper phenolic compounds (4%, 6% and 8%, v/w) were evaluated in films properties as well in the capacity to inhibit enzymatic browning of fresh-cut apples. The films were characterized according to mechanical properties, water vapor barrier, solubility in water, color and opacity, morphological and thermal pro...
Source: Food Packaging and Shelf Life - February 6, 2018 Category: Food Science Source Type: research

Migration assessment of silver from nanosilver spray coated low density polyethylene or polyester films into milk
This study identified coating treatments such as the diblock copolymer, polystyrene-block-polyethylene oxide (PS-b-PEO), which can be used to reduce potential migration. Graphical abstract (Source: Food Packaging and Shelf Life)
Source: Food Packaging and Shelf Life - February 6, 2018 Category: Food Science Source Type: research

Sodium caseinate-starch-modified montmorillonite based biodegradable film: Laboratory food extruder assisted exfoliation and characterization
Publication date: March 2018 Source:Food Packaging and Shelf Life, Volume 15 Author(s): Mukesh Kumar, Narender Raju Panjagari, Pavan Prakash Kanade, Ashish Kumar Singh, Richa Badola, Sangita Ganguly, Pradip Vishnu Behare, Rajan Sharma, Tanweer Alam The present work aims at using a laboratory food extruder for exfoliating starch-montmorillonite (nanoclay) blend and uses the extrudate for blending with sodium caseinate for developing a bionanocomposite film (OP). Exfoliation of nanoclay was confirmed by TEM and XRD pattern. SEM revealed that surface of OP film was rough. Nanoclay addition had significant effect on tensile s...
Source: Food Packaging and Shelf Life - February 6, 2018 Category: Food Science Source Type: research

Optmizing process parameters to obtain a bioplastic using proteins from fish byproducts through the response surface methodology
The objective of the present study was to produce and characterize bioplastics prepared from myofibrillar proteins found in gilded catfish (Brachyplatystoma rousseauxii) waste, through response surface methodology. The design process evaluated five variables; the concentrations of protein and plasticizer were significant, and thus subsequently subjected to rotatable central composite design to define the best mechanical, physical and barrier properties. In accordance with the results of the design process, a bioplastic was prepared with 0.79% protein and 40% plasticizer that was homogeneous, transparent, strong, flexible a...
Source: Food Packaging and Shelf Life - February 6, 2018 Category: Food Science Source Type: research

Thermal and morphological properties and kinetics of diffusion of antimicrobial films on food and a simulant
Publication date: June 2018 Source:Food Packaging and Shelf Life, Volume 16 Author(s): Marali Vilela Dias, Miriane Maria Sousa, Bruna Rage Baldone Lara, Viviane Machado de Azevedo, Nilda de Fátima Ferreira Soares, Soraia Vilela Borges, Fabiana Queiroz Seeking to control the release of allyl isothiocyanate (AIT), AIT was incorporated in cellulose acetate films, in encapsulated or non-encapsulated form, with and without carbon nanotubes (CNT). The films were evaluated by thermal analysis (TGA and DSC), microscopy (SEM) and kinetic diffusion into simulant and food. All the films showed similar Tg (187–192 °...
Source: Food Packaging and Shelf Life - February 6, 2018 Category: Food Science Source Type: research

Physicochemical and mechanical properties of pectin-carbon nanotubes films produced by chemical bonding
Publication date: June 2018 Source:Food Packaging and Shelf Life, Volume 16 Author(s): Asgar Farahnaky, Soran Sharifi, Behnoosh Imani, Mohammad Mehdi Dorodmand, Mahsa Majzoobi The aim of this study was to compare composites of pectin and carbon nanotubes (CNTs) prepared by chemical interaction (CI) or physical mixing (PM). CI-pectin-CNTs composite was produced by dispersing pectin and CNTs powder in ethanol, followed by refluxing at 60 °C. Biodegradable films of the pectin-CNTs composites were then produced and their mechanical, physicochemical and thermal properties were compared using rheological, tensile, oxygen ...
Source: Food Packaging and Shelf Life - February 6, 2018 Category: Food Science Source Type: research