Control of lipid oxidation in ground meat by using whey protein isolate active biopolymers with lignin microparticles
This study aimed to evaluate the antioxidant activity of whey protein isolate (WPI) films containing different lignin microparticle (LMP) concentrations (0, 0.25, 0.50 and 0.75% w/w) during 4 days of storage at 4°C. The antioxidant activity was determined, and the effect of the active films on the prevention of oxidation in ground meat (Biceps femoris) was investigated by the identification of volatile compounds through gas chromatography coupled to a mass spectrometer (GC –MS), thiobarbituric acid reactive substance (TBARS) values, myoglobin redox forms and instrumental colour. An increase in the antioxidant activity...
Source: Packaging Technology and Science - December 3, 2021 Category: Food Science Authors: Raissa Alvarenga Carvalho Gomide,
Ana Carolina Salgado Oliveira,
Lorena Mendes Rodrigues,
Lucas Baldo Luvizaro,
Eduardo Mendes Ramos,
Cassiano Rodrigues Oliveira,
Soraia Vilela Borges Tags: RESEARCH ARTICLE Source Type: research
Collagen films, cassava starch and their blends: Physical –chemical, thermal and microstructure properties
The film containing 6% collagen (A) and the mixture containing 4.5% collagen and 1.5% cassava starch (B) can be used as a strategy for the production of biodegradable films for food packaging. AbstractCollagen-based films from Tilapia skin, cassava starch and their blends were prepared using the casting technique. Five treatments were prepared, where T1 represents the film containing 6% collagen, T2 —film containing 6% cassava starch, T3—film containing 3%/3% blend of collagen/cassava starch, T4—film containing the 4.5%/1.5% blend of collagen/cassava starch and T5—film containing the blend of 1.5%/4.5% collagen/cas...
Source: Packaging Technology and Science - November 26, 2021 Category: Food Science Authors: Gilmar Freire Costa,
Cristiani Viegas Brand ão Grisi,
Bruno Raniere Lins Albuquerque Meireles,
Solange Sousa,
Angela Maria Tribuzy Magalhães Cordeiro Tags: RESEARCH ARTICLE Source Type: research
Collagen films, cassava starch and their blends: Physical chemical, thermal and microstructure properties
The film containing 6% collagen (A) and the mixture containing 4.5% collagen and 1.5% cassava starch (B) can be used as a strategy for the production of biodegradable films for food packaging. AbstractCollagen-based films from Tilapia skin, cassava starch and their blends were prepared using the casting technique. Five treatments were prepared, where T1 represents the film containing 6% collagen, T2 film containing 6% cassava starch, T3film containing 3%/3% blend of collagen/cassava starch, T4film containing the 4.5%/1.5% blend of collagen/cassava starch and T5film containing the blend of 1.5%/4.5% collagen/cassava sta...
Source: Packaging Technology and Science - November 26, 2021 Category: Food Science Authors: Gilmar Freire Costa,
Cristiani Viegas Brand o Grisi,
Bruno Raniere Lins Albuquerque Meireles,
Solange Sousa,
Angela Maria Tribuzy Magalhes Cordeiro Tags: RESEARCH ARTICLE Source Type: research
Screening of diesters of ortho ‐phthalic acid in printed baby bibs in the European market
Baby bibs from Europe were screened for diesters of ortho-phthalic acid. The most frequently detected phthalates were DBP and DIPB. BBP was detected at the highest concentration. DIBP was detected often in concentrations suggesting its intended use. Several non-authorised phthalates are intentionally used in the plastic or the printing inks. Monitoring bib compliance, industry GMPs and traceability are required. AbstractA screening exercise targeting ortho-phthalates in 22 plastic baby bibs collected in the European market was performed. A GC –MS method was used with a limit of detection ranging from 0.1 to 0.6 mg kg...
Source: Packaging Technology and Science - November 25, 2021 Category: Food Science Authors: Gabriel Perico,
Joel Pereira,
Maria do C éu Selbourne,
Sara Limbo,
Fátima Poças Tags: RESEARCH ARTICLE Source Type: research
Screening of diesters of ortho ?phthalic acid in printed baby bibs in the European market
Baby bibs from Europe were screened for diesters of ortho-phthalic acid. The most frequently detected phthalates were DBP and DIPB. BBP was detected at the highest concentration. DIBP was detected often in concentrations suggesting its intended use. Several non-authorised phthalates are intentionally used in the plastic or the printing inks. Monitoring bib compliance, industry GMPs and traceability are required. AbstractA screening exercise targeting ortho-phthalates in 22 plastic baby bibs collected in the European market was performed. A GC MS method was used with a limit of detection ranging from 0.1 to 0.6?mg?kg?1 bib...
Source: Packaging Technology and Science - November 25, 2021 Category: Food Science Authors: Gabriel Perico,
Joel Pereira,
Maria do C u Selbourne,
Sara Limbo,
Ftima Poas Tags: RESEARCH ARTICLE Source Type: research
Effect of novel bottle inner surface coatings made with polylactic acid and plant extracts on the physiological status of Pseudomonas aeruginosa in real liquid foods using flow cytometry
-Coatings with antimicrobial activity to coat the inner surface of bottles were prepared.
-The microbial physiological status ofP. aeruginosa was followed by flow cytometry.
-The coatings were highly effective when they were filled with contaminated fish soup. AbstractPolylactic acid (PLA) was used, together with a novel optimized mixture (OM) ofThymus fontanesii essential oil (EOd) and the ethyl acetate (EA) fraction fromScirpus holoschoenus extract, to develop antimicrobial coatings for the inner surface of bottles for the preservation of food liquids against the pathogenic bacteriumPseudomonas aeruginosa. The effect of ...
Source: Packaging Technology and Science - November 23, 2021 Category: Food Science Authors: Saliha Oussaid,
Khodir Madani,
Karim Houali,
Ismael Marcet,
Tahar Amrouche,
Manuel Rendueles,
Mario Diaz Tags: RESEARCH ARTICLE Source Type: research
Tray forming operation of paperboard: A case study using implicit finite element analysis
Enhanced virtual twin model for simulating the tray forming operation through more precise geometry and material description. Inclusion of the small scale creasing pattern directly in the geometry of the paperboard and resolving the small-scale wrinkling during simulations hence achieving the proper formed shape matching the reality. Assessing the failure probability using a stochastic approach and comparing it with the field observations as well as assessing the reduction of friction as an aid to reducing failure probability. AbstractThe possibility to perform advanced forming operations of initially plane paperboard pave...
Source: Packaging Technology and Science - November 22, 2021 Category: Food Science Authors: Gustav Lindberg,
Artem Kulachenko Tags: RESEARCH ARTICLE Source Type: research
Active cellulose acetate ‐oregano essential oil films to conservation of hamburger buns: Antifungal, analysed sensorial and mechanical properties
The objective of this study was to develop active films containing oregano essential oil as a natural antifungal additive, aiming to increase hamburger buns' shelf life, safety and quality and improve their sensory characteristics. The films were produced with cellulose acetate using different concentrations of the natural additive (0.5%, 1.5%, 2.5% and 3.5%), and a control film without essential oil was also used for comparison. All analysed films showed an increase in tensile strength when compared to the control. The same behaviour was found for percentage of elongation. It also increased as the concentration of the nat...
Source: Packaging Technology and Science - November 16, 2021 Category: Food Science Authors: Fl ávio Gomes Fernandes,
Cristiani Viegas Brandão Grisi,
Raunira Costa Araújo,
Diego Alvarenga Botrel,
Solange Sousa Tags: RESEARCH ARTICLE Source Type: research
Active cellulose acetate ?oregano essential oil films to conservation of hamburger buns: Antifungal, analysed sensorial and mechanical properties
The objective of this study was to develop active films containing oregano essential oil as a natural antifungal additive, aiming to increase hamburger buns' shelf life, safety and quality and improve their sensory characteristics. The films were produced with cellulose acetate using different concentrations of the natural additive (0.5%, 1.5%, 2.5% and 3.5%), and a control film without essential oil was also used for comparison. All analysed films showed an increase in tensile strength when compared to the control. The same behaviour was found for percentage of elongation. It also increased as the concentration of the nat...
Source: Packaging Technology and Science - November 16, 2021 Category: Food Science Authors: Fl vio Gomes Fernandes,
Cristiani Viegas Brando Grisi,
Raunira Costa Arajo,
Diego Alvarenga Botrel,
Solange Sousa Tags: RESEARCH ARTICLE Source Type: research
Issue Information
No abstract is available for this article. (Source: Packaging Technology and Science)
Source: Packaging Technology and Science - November 9, 2021 Category: Food Science Tags: ISSUE INFORMATION Source Type: research
Isolation of high crystalline nanocellulose from Mimosa pudica plant fibres with potential in packaging applications
Graphical abstract indicates the preparation pathway of cellulose nanocrystals from mimosa pudica plant fibres by chemical method. AbstractMimosa pudica Linn (sensitive plant) is a medicinal plant of family Fabaceae. Its stem is a good source of cellulose. This research work reports isolation of cellulose nanocrystals (CNCs) fromM. pudica stem fibres by combined chemical and mechanical treatments. Polyvinyl alcohol (PVA)/starch composites were prepared with incorporation of isolated CNC (1, 3 and 5 wt.%) by solution casting method. Addition of CNC in polymer composites improved its mechanical strength and barrier prop...
Source: Packaging Technology and Science - November 8, 2021 Category: Food Science Authors: Tresa Sunitha George,
Sainul Abidh Muhammadaly,
Bipinbal Parambath Kanoth,
Texin Joseph,
Midhun Dominic Chemmarickal Dominic,
Neena George,
Venugopal Balachandrakurupp,
Honey John Tags: RESEARCH ARTICLE Source Type: research
An innovation active set strategy reliability optimization method for cushioning design based on dynamic stress –strain curve
To deal with the uncertainty problems during transportation, an innovation active set strategy (IASS) reliability method with probabilistic constraints is proposed. The proposed method is demonstrated through an engineering application, and the cost-effectiveness is compared with the modified reliability index approach by evaluating the probability constraints. Furthermore, IASS provides a new design method for cushioning design based on the dynamic stress –strain curve of cushioning. In addition, the reliability methods to handle uncertainties in packaging have not been studied so far. The uncertainty of cushioning volu...
Source: Packaging Technology and Science - November 5, 2021 Category: Food Science Authors: Xue An,
Dongyan Shi Tags: RESEARCH ARTICLE Source Type: research
Life cycle assessment (LCA) of PET and PLA bottles for the packaging of fresh pasteurised milk: The role of the manufacturing process and the disposal scenario
The study in question revealed the life cycle of the bottle of fresh pasteurised milk. The materials used for the manufacturing of the bottles are PET (PolyEthylene Terephthalate), plastic derived from fossil resources, and PLA (PolyLactic Acid), bioplastic derived from sugar cane. The life cycle of the bottles was carried out by highlighting the extraction phase of raw materials, the production of polymer, bottle, other packaging and distribution of milk and, lastly, final disposal. AbstractEnvironmental protection issues are at the forefront of the vast majority of the media and public opinion. The study in question reve...
Source: Packaging Technology and Science - October 26, 2021 Category: Food Science Authors: Maria Pia Desole,
Clizia Aversa,
Massimiliano Barletta,
Annamaria Gisario,
Alireza Vosooghnia Tags: RESEARCH ARTICLE Source Type: research
The design of an intelligent packaging based on immunochromatography to detect ciprofloxacin residues in different types of poultry meat
This study showed that the sensitivity, specificity, accuracy and precision of this intelligent packaging were 96%, 100%, 100% and 96%, respectively. Also, the minimum diagnostic concentration was 18 μg/kg, and the minimum diagnostic time was 1 min. By the intelligent packaging, anyone can easily detect the presence or absence of antibiotics at packaging stage. (Source: Packaging Technology and Science)
Source: Packaging Technology and Science - October 22, 2021 Category: Food Science Authors: Mohammad Hossein Balalzadeh Tafti,
Mohammad Reza Eshaghi,
Peyman Rajaei Tags: RESEARCH ARTICLE Source Type: research
Simultaneous three ‐translational‐axis vibration test that considers non‐Gaussianity
This study develops a simultaneous three-translational-axis vibration test that considers the three-axis simultaneity of shock events and verifies the effectiveness of the test. The collapse time obtained using the vibration data with the three-axis simultaneity of shock events was closer to the collapse time obtained using the actual transport vibration data than the collapse time obtained using the vibration data without the three-axis simultaneity of shock events. AbstractPackaging vibration tests are used to evaluate the vibration durability of packaged products by simulating transport vibration. Currently, the vertica...
Source: Packaging Technology and Science - October 20, 2021 Category: Food Science Authors: Akira Hosoyama,
Kazuki Tsuda,
Shogo Horiguchi Tags: RESEARCH ARTICLE Source Type: research
