201
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Haghighi-Manesh S, Azizi MH. Active packaging systems with emphasis on its applications in dairy products. J FOOD PROCESS ENG 2017. [DOI: 10.1111/jfpe.12542] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Soroush Haghighi-Manesh
- Department of Food Science and Technology; School of Agriculture, Tarbiat Modares University; Tehran Iran
| | - Mohammad Hossein Azizi
- Department of Food Science and Technology; School of Agriculture, Tarbiat Modares University; Tehran Iran
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202
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Khairuddin N, Siddique BM, Muhamad II. Physicochemical Properties and Antibacterial Effect of Lysozyme Incorporated in a Wheat-Based Active Packaging Film. ARABIAN JOURNAL FOR SCIENCE AND ENGINEERING 2017. [DOI: 10.1007/s13369-017-2444-z] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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203
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A traditional aboriginal condiment as an antioxidant agent in the development of biodegradable active packaging. J Appl Polym Sci 2017. [DOI: 10.1002/app.44692] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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204
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Won K, Jang NY, Jeon J. A Natural Component-Based Oxygen Indicator with In-Pack Activation for Intelligent Food Packaging. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:9675-9679. [PMID: 27976882 DOI: 10.1021/acs.jafc.6b04172] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Intelligent food packaging can provide consumers with reliable and correct information on the quality and safety of packaged foods. One of the key constituents in intelligent packaging is a colorimetric oxygen indicator, which is widely used to detect oxygen gas involved in food spoilage by means of a color change. Traditional oxygen indicators consisting of redox dyes and strong reducing agents have two major problems: they must be manufactured and stored under anaerobic conditions because air depletes the reductant, and their components are synthetic and toxic. To address both of these serious problems, we have developed a natural component-based oxygen indicator characterized by in-pack activation. The conventional oxygen indicator composed of synthetic and artificial components was redesigned using naturally occurring compounds (laccase, guaiacol, and cysteine). These natural components were physically separated into two compartments by a fragile barrier. Only when the barrier was broken were all of the components mixed and the function as an oxygen indicator was begun (i.e., in-pack activation). Depending on the component concentrations, the natural component-based oxygen indicator exhibited different response times and color differences. The rate of the color change was proportional to the oxygen concentration. This novel colorimetric oxygen indicator will contribute greatly to intelligent packaging for healthier and safer foods.
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Affiliation(s)
- Keehoon Won
- Department of Chemical and Biochemical Engineering, Dongguk University-Seoul , 30 Pildong-ro 1-gil, Jung-gu, Seoul 04620, Republic of Korea
| | - Nan Young Jang
- Department of Chemical and Biochemical Engineering, Dongguk University-Seoul , 30 Pildong-ro 1-gil, Jung-gu, Seoul 04620, Republic of Korea
| | - Junsu Jeon
- Department of Chemical and Biochemical Engineering, Dongguk University-Seoul , 30 Pildong-ro 1-gil, Jung-gu, Seoul 04620, Republic of Korea
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205
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Ahmed J, Hiremath N, Jacob H. Efficacy of antimicrobial properties of polylactide/cinnamon oil film with and without high-pressure treatment against Listeria monocytogenes and Salmonella typhimurium inoculated in chicken sample. Food Packag Shelf Life 2016. [DOI: 10.1016/j.fpsl.2016.10.003] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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206
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Effect of Rosmarinus officinalis L. essential oil combined with different packaging conditions to extend the shelf life of refrigerated beef meat. Food Chem 2016; 221:1069-1076. [PMID: 27979060 DOI: 10.1016/j.foodchem.2016.11.054] [Citation(s) in RCA: 83] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2016] [Revised: 11/09/2016] [Accepted: 11/10/2016] [Indexed: 11/21/2022]
Abstract
Rosemary essential oil (REO) contains bioactives having antioxidant and antimicrobial properties. This work investigated the effect of REO combined with modified atmosphere packaging conditions (MAP), in our case, aerobic, vacuum or high O2, to extend the shelf life of beef. Beef slices were wrapped in special three-layer sheets of packaging material, some with a coating of REO (active packaging, AP), and some without REO (non active packaging, NAP), and stored at 4°C for 20days. The use of REO proved efficacious in every storage condition, as seen in the lower counts of psychrotrophics, Brochothrix thermosphacta, Pseudomonas spp., and Enterobacteriaceae in AP meat compared to NAP meat. Sensory and colourimetric analyses showed that the best packaging conditions were high-O2 atmosphere in combination with REO. Based on microbiological data, shelf life of beef was 5-6days for AP samples packaged under aerobic conditions and 14-15days for AP samples in high-O2 conditions.
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207
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Deus D, Kehrenberg C, Schaudien D, Klein G, Krischek C. Effect of a nano-silver coating on the quality of fresh turkey meat during storage after modified atmosphere or vacuum packaging. Poult Sci 2016; 96:449-457. [PMID: 27647930 DOI: 10.3382/ps/pew308] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Revised: 02/01/2016] [Accepted: 07/27/2016] [Indexed: 11/20/2022] Open
Abstract
Nano-silver is used in consumer products due to its antibacterial properties. The aim of this study was to evaluate the effect of a nano-silver-coated film on the quality of turkey meat during vacuum-sealed and modified atmosphere packaging up to 12 days of storage. In the first part of the experiment, turkey breasts were packaged using either vacuum packaging or modified atmosphere packages (MAPs) and contained films with or without a nano-silver coating (control film). Parameters such as pH, electrical conductivity, color (lightness L*, redness a*), myoglobin redox forms, thiobarbituric acid-reactive substances (TBARS), biogenic amines (BAs), total viable bacterial counts, Pseudomonas species counts, and Enterobacteriaceae species counts were evaluated on storage days 4, 8, and 12. In the second part of the study, the antimicrobial effect of a nano-silver-coated film on turkey breast was evaluated after inoculation with Escherichia coli (E. coli). Turkey meat packaged with the nano-silver film exhibited lower a* values on days 1 (3.15 ± 0.62), 4 (3.90 ± 0.68), and 8 (4.27 ± 0.76) compared to the packaged meat with the control film (3.41 ± 0.73, 4.35 ± 0.94, 4.85 ± 0.89, respectively), indicating special optical properties of nanoparticles. Concerning the BAs, silver packaged meat showed higher values of tyramine on day 12 (1274 ± 392 ng/g meat) and cadaverine on day 4 (1224 ± 435 ng/g meat) compared to the normal packaged products (647 ± 576 and 508 ± 314 ng/g meat, respectively). MAP meat revealed higher L* and TBARS values and lower microbial counts than the vacuum packaged products on all days. The MAP meat also showed lower a* results on days 4 and 8 and higher metmyoglobin (metMb) values on days 8 and 12 compared to th E: vacuum products. In the inoculation study, the microbial counts of the turkey meat were comparable between the two film types. The study showed that the nano-silver coating did not exhibit any advantageous effects on the quality and microbiological parameters of the turkey meat.
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Affiliation(s)
- D Deus
- Institute of Food Quality and Food Safety, Foundation University of Veterinary Medicine, Bischofsholer Damm 15, D-30173 Hannover, Germany
| | - C Kehrenberg
- Institute of Food Quality and Food Safety, Foundation University of Veterinary Medicine, Bischofsholer Damm 15, D-30173 Hannover, Germany
| | - D Schaudien
- Fraunhofer-Institute for Toxicology and Experimental Medicine (ITEM), Nikolai-Fuchs-Straße 1, D-30625 Hannover, Germany
| | - G Klein
- Institute of Food Quality and Food Safety, Foundation University of Veterinary Medicine, Bischofsholer Damm 15, D-30173 Hannover, Germany
| | - C Krischek
- Institute of Food Quality and Food Safety, Foundation University of Veterinary Medicine, Bischofsholer Damm 15, D-30173 Hannover, Germany
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208
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Mlalila N, Kadam DM, Swai H, Hilonga A. Transformation of food packaging from passive to innovative via nanotechnology: concepts and critiques. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2016; 53:3395-3407. [PMID: 27777446 PMCID: PMC5069252 DOI: 10.1007/s13197-016-2325-6] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/09/2016] [Accepted: 08/25/2016] [Indexed: 12/23/2022]
Abstract
In recent decades, there is a global advancement in manufacturing industry due to increased applications of nanotechnology. Food industry also has been tremendously changing from passive packaging to innovative packaging, to cope with global trends, technological advancements, and consumer preferences. Active research is taking place in food industry and other scientific fields to develop innovative packages including smart, intelligent and active food packaging for more effective and efficient packaging materials with balanced environmental issues. However, in food industry the features behind smart packaging are narrowly defined to be distinguished from intelligent packaging as in other scientific fields, where smart materials are under critical investigations. This review presents some scientific concepts and features pertaining innovative food packaging. The review opens new research window in innovative food packaging to cover the existing disparities for further precise research and development of food packaging industry.
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Affiliation(s)
- Nichrous Mlalila
- School of Life Sciences and Bioengineering, Nelson Mandela African Institution of Science and Technology (NM-AIST), P.O. Box 447, Arusha, Tanzania
- ICAR-Central Institute of Post-Harvest Engineering and Technology (ICAR-CIPHET), P.O. PAU, Ludhiana, Punjab 141 004 India
| | - Dattatreya M. Kadam
- ICAR-Central Institute of Post-Harvest Engineering and Technology (ICAR-CIPHET), P.O. PAU, Ludhiana, Punjab 141 004 India
| | - Hulda Swai
- School of Life Sciences and Bioengineering, Nelson Mandela African Institution of Science and Technology (NM-AIST), P.O. Box 447, Arusha, Tanzania
| | - Askwar Hilonga
- Department of Materials Science and Engineering, Nelson Mandela African Institution of Science and Technology (NM-AIST), P.O. Box 447, Arusha, Tanzania
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209
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Vera P, Echegoyen Y, Canellas E, Nerín C, Palomo M, Madrid Y, Cámara C. Nano selenium as antioxidant agent in a multilayer food packaging material. Anal Bioanal Chem 2016; 408:6659-70. [PMID: 27497969 DOI: 10.1007/s00216-016-9780-9] [Citation(s) in RCA: 42] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2016] [Revised: 07/01/2016] [Accepted: 07/07/2016] [Indexed: 01/19/2023]
Abstract
Selenium nanoparticles (SeNPs) were incorporated in a flexible multilayer plastic material using a water-base adhesive as vehicle for SeNPs. The antioxidant performance of the original solutions containing spherical SeNPs of 50-60 nm diameter, the adhesive containing these SeNPs, and the final multilayer plastic material to be used as food packaging were quantitatively measured. The radical scavenging capacity due to SeNPs was quantified by a free radical assay developed in the laboratory and by the diphenyl-1-picrylhydrazyl (DPPH) method. DPPH was not efficient to measure the scavenging capacity in the multilayer when the free radical scavenger is not in the surface in contact with it. Several multilayer laminated structures composed by [PET (20 m)-adhesive-LDPE (with variable thickness from 35 to 90 μm)] were prepared and measured, demonstrating for the first time that free radicals derived from oxygen (OH·, O2·, and O2H) cross the PE layer and arrive at the adhesive. SeNPs remain as such after manufacture and the final laminate is stable after 3 months of storage. The antioxidant multilayer is a non-migrating efficient free radical scavenger, able to protect the packaged product versus oxidation and extending the shelf life without being in direct contact with the product. Migration tests of both Se and SeNPs to simulants and hazelnuts demonstrated the non-migrating performance of this new active packaging. Graphical abstract ᅟ.
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Affiliation(s)
- Paula Vera
- Analytical Chemistry Department, GUIA Group, I3A, CPS, University of Zaragoza, Maria de Luna 3, 50018, Zaragoza, Spain
| | - Yolanda Echegoyen
- Analytical Chemistry Department, GUIA Group, I3A, CPS, University of Zaragoza, Maria de Luna 3, 50018, Zaragoza, Spain
| | - Elena Canellas
- Analytical Chemistry Department, GUIA Group, I3A, CPS, University of Zaragoza, Maria de Luna 3, 50018, Zaragoza, Spain.,Samtack Adhesivos Industriales, C/ Cerámica, n°3, Pol. Ind. Magarola Sud, 08292, Esparreguera, Barcelona, Spain
| | - Cristina Nerín
- Analytical Chemistry Department, GUIA Group, I3A, CPS, University of Zaragoza, Maria de Luna 3, 50018, Zaragoza, Spain.
| | - María Palomo
- Analytical Chemistry Department, Facultad de Ciencias Químicas, University Complutense of Madrid, Avenida Complutense s/n, 28040, Madrid, Spain
| | - Yolanda Madrid
- Analytical Chemistry Department, Facultad de Ciencias Químicas, University Complutense of Madrid, Avenida Complutense s/n, 28040, Madrid, Spain
| | - Carmen Cámara
- Analytical Chemistry Department, Facultad de Ciencias Químicas, University Complutense of Madrid, Avenida Complutense s/n, 28040, Madrid, Spain
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210
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A Review: Origins of the Dielectric Properties of Proteins and Potential Development as Bio-Sensors. SENSORS 2016; 16:s16081232. [PMID: 27527179 PMCID: PMC5017397 DOI: 10.3390/s16081232] [Citation(s) in RCA: 71] [Impact Index Per Article: 8.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/23/2016] [Revised: 07/19/2016] [Accepted: 07/29/2016] [Indexed: 12/03/2022]
Abstract
Polymers can be classified as synthetic polymers and natural polymers, and are often characterized by their most typical functions namely their high mechanical resistivity, electrical conductivity and dielectric properties. This bibliography report consists in: (i) Defining the origins of the dielectric properties of natural polymers by reviewing proteins. Despite their complex molecular chains, proteins present several points of interest, particularly, their charge content conferring their electrical and dielectric properties; (ii) Identifying factors influencing the dielectric properties of protein films. The effects of vapors and gases such as water vapor, oxygen, carbon dioxide, ammonia and ethanol on the dielectric properties are put forward; (iii) Finally, potential development of protein films as bio-sensors coated on electronic devices for detection of environmental changes particularly humidity or carbon dioxide content in relation with dielectric properties variations are discussed. As the study of the dielectric properties implies imposing an electric field to the material, it was necessary to evaluate the impact of frequency on the polymers and subsequently on their structure. Characterization techniques, on the one hand dielectric spectroscopy devoted for the determination of the glass transition temperature among others, and on the other hand other techniques such as infra-red spectroscopy for structure characterization as a function of moisture content for instance are also introduced.
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211
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212
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Lizundia E, Gómez-Galván F, Pérez-Álvarez L, León L, Vilas J. Poly(L-lactide)/branched β-cyclodextrin blends: Thermal, morphological and mechanical properties. Carbohydr Polym 2016; 144:25-32. [DOI: 10.1016/j.carbpol.2016.02.043] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2015] [Revised: 01/26/2016] [Accepted: 02/13/2016] [Indexed: 01/11/2023]
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213
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Effect of different activated coatings containing enterocin AS-48 against Listeria monocytogenes on apple cubes. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2016.05.006] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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214
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Ummartyotin S, Pechyen C, Toommee S. Soft template-assisted synthesis of polyvinylpyrrolidone−functionalized nano-scale ZnO particles. RUSS J APPL CHEM+ 2016. [DOI: 10.1134/s10704272160010146] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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215
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Guo P, Anderson JD, Bozell JJ, Zivanovic S. The effect of solvent composition on grafting gallic acid onto chitosan via carbodiimide. Carbohydr Polym 2016; 140:171-80. [DOI: 10.1016/j.carbpol.2015.12.015] [Citation(s) in RCA: 47] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2015] [Revised: 11/23/2015] [Accepted: 12/07/2015] [Indexed: 01/16/2023]
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216
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Bolumar T, LaPeña D, Skibsted LH, Orlien V. Rosemary and oxygen scavenger in active packaging for prevention of high-pressure induced lipid oxidation in pork patties. Food Packag Shelf Life 2016. [DOI: 10.1016/j.fpsl.2016.01.002] [Citation(s) in RCA: 59] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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217
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Fortunati E, Luzi F, Dugo L, Fanali C, Tripodo G, Santi L, Kenny JM, Torre L, Bernini R. Effect of hydroxytyrosol methyl carbonate on the thermal, migration and antioxidant properties of PVA-based films for active food packaging. POLYM INT 2016. [DOI: 10.1002/pi.5090] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Affiliation(s)
- Elena Fortunati
- Civil and Environmental Engineering Department; UdR INSTM, University of Perugia; Strada di Pentima 4 05100 Terni Italy
| | - Francesca Luzi
- Civil and Environmental Engineering Department; UdR INSTM, University of Perugia; Strada di Pentima 4 05100 Terni Italy
| | - Laura Dugo
- Centre of Integrated Research (CIR); University Campus Bio-Medico of Rome; Via Alvaro del Portillo 21 00128 Rome Italy
| | - Chiara Fanali
- Centre of Integrated Research (CIR); University Campus Bio-Medico of Rome; Via Alvaro del Portillo 21 00128 Rome Italy
| | - Giusy Tripodo
- Centre of Integrated Research (CIR); University Campus Bio-Medico of Rome; Via Alvaro del Portillo 21 00128 Rome Italy
| | - Luca Santi
- Department of Agricultural and Forestry Sciences (DAFNE); University of Tuscia; Via S. Camillo De Lellis 01100 Viterbo Italy
| | - José M Kenny
- Civil and Environmental Engineering Department; UdR INSTM, University of Perugia; Strada di Pentima 4 05100 Terni Italy
| | - Luigi Torre
- Civil and Environmental Engineering Department; UdR INSTM, University of Perugia; Strada di Pentima 4 05100 Terni Italy
| | - Roberta Bernini
- Department of Agricultural and Forestry Sciences (DAFNE); University of Tuscia; Via S. Camillo De Lellis 01100 Viterbo Italy
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218
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Ahmed J, Hiremath N, Jacob H. Antimicrobial, Rheological, and Thermal Properties of Plasticized Polylactide Films Incorporated with Essential Oils to InhibitStaphylococcus aureusandCampylobacter jejuni. J Food Sci 2016; 81:E419-29. [DOI: 10.1111/1750-3841.13193] [Citation(s) in RCA: 60] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2015] [Accepted: 11/27/2015] [Indexed: 12/01/2022]
Affiliation(s)
- Jasim Ahmed
- Food and Nutrition Program, Environment & Life Sciences Research Center; Kuwait Inst. for Scientific Research; P.O. Box 24885 Safat 13109 Kuwait
| | - Nikhil Hiremath
- Food and Nutrition Program, Environment & Life Sciences Research Center; Kuwait Inst. for Scientific Research; P.O. Box 24885 Safat 13109 Kuwait
| | - Harsha Jacob
- Food and Nutrition Program, Environment & Life Sciences Research Center; Kuwait Inst. for Scientific Research; P.O. Box 24885 Safat 13109 Kuwait
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219
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Effect of beet flour on films made from biological macromolecules: Native and modified plantain flour. Int J Biol Macromol 2016; 82:395-403. [DOI: 10.1016/j.ijbiomac.2015.10.020] [Citation(s) in RCA: 56] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2015] [Revised: 09/28/2015] [Accepted: 10/06/2015] [Indexed: 11/20/2022]
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220
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Eggshell and Bacterial Cellulose Composite Membrane as Absorbent Material in Active Packaging. INT J POLYM SCI 2016. [DOI: 10.1155/2016/1047606] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Bacterial cellulose and eggshell composite was successfully developed. Eggshell was mixed with bacterial cellulose suspension and it was casted as a composite film. CaCO3derived from eggshell was compared with its commercial availability. It can be noted that good dispersion of eggshell particle was prepared. Eggshell particle was irregular in shape with a variation in size. It existed in bacterial cellulose network. Characterization on composite was focused on thermal and mechanical properties. It showed that flexibility and thermal stability of composite were enhanced. No significant effect of mechanical properties was therefore observed. The thermal stability of composite was stable up to 300°C. The adsorption experiment on water and vegetable oil capacity was performed. The enhancement on adsorption was due to the existence of eggshell in bacterial cellulose composite. It exhibited the potential to be a good candidate for absorbent material in active packaging.
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221
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Kumar V, Guleria P, Mehta SK. Nanoparticles to Sense Food Quality. SUSTAINABLE AGRICULTURE REVIEWS 2016. [DOI: 10.1007/978-3-319-48009-1_6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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222
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Zehetmeyer G, Meira SMM, Scheibel JM, de Oliveira RVB, Brandelli A, Soares RMD. Influence of melt processing on biodegradable nisin-PBAT films intended for active food packaging applications. J Appl Polym Sci 2015. [DOI: 10.1002/app.43212] [Citation(s) in RCA: 47] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
Affiliation(s)
- Gislene Zehetmeyer
- Institute of Chemistry, Universidade Federal Do Rio Grande Do Sul (UFRGS); Porto Alegre 91501-970 Brazil
| | - Stela Maris Meister Meira
- Institute of Food Science and Technology, Universidade Federal Do Rio Grande Do Sul (UFRGS); Porto Alegre 91501-970 Brazil
| | - Jóice Maria Scheibel
- Institute of Chemistry, Universidade Federal Do Rio Grande Do Sul (UFRGS); Porto Alegre 91501-970 Brazil
| | | | - Adriano Brandelli
- Institute of Food Science and Technology, Universidade Federal Do Rio Grande Do Sul (UFRGS); Porto Alegre 91501-970 Brazil
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223
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Abstract
Active food packaging involves the packaging of foods with materials that provide an enhanced functionality, such as antimicrobial, antioxidant or biocatalytic functions. This can be achieved through the incorporation of active compounds into the matrix of the commonly used packaging materials, or by the application of coatings with the corresponding functionality through surface modification. The latter option offers the advantage of preserving the packaging materials’ bulk properties nearly intact. Herein, different coating technologies like embedding for controlled release, immobilization, layer-by-layer deposition, and photografting are explained and their potential application for active food packaging is explored and discussed.
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224
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Moreno O, Atarés L, Chiralt A. Effect of the incorporation of antimicrobial/antioxidant proteins on the properties of potato starch films. Carbohydr Polym 2015; 133:353-64. [DOI: 10.1016/j.carbpol.2015.07.047] [Citation(s) in RCA: 60] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2015] [Revised: 07/07/2015] [Accepted: 07/11/2015] [Indexed: 01/06/2023]
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225
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Pezzuto A, Losasso C, Mancin M, Gallocchio F, Piovesana A, Binato G, Gallina A, Marangon A, Mioni R, Favretti M, Ricci A. Food safety concerns deriving from the use of silver based food packaging materials. Front Microbiol 2015; 6:1109. [PMID: 26500642 PMCID: PMC4598577 DOI: 10.3389/fmicb.2015.01109] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2015] [Accepted: 09/25/2015] [Indexed: 11/13/2022] Open
Abstract
The formulation of innovative packaging solutions, exerting a functional antimicrobial role in slowing down food spoilage, is expected to have a significant impact on the food industry, allowing both the maintenance of food safety criteria for longer periods and the reduction of food waste. Different materials are considered able to exert the required antimicrobial activity, among which are materials containing silver. However, challenges exist in the application of silver to food contact materials due to knowledge gaps in the production of ingredients, stability of delivery systems in food matrices and health risks caused by the same properties which also offer the benefits. Aims of the present study were to test the effectiveness and suitability of two packaging systems, one of which contained silver, for packaging and storing Stracchino cheese, a typical Italian fresh cheese, and to investigate if there was any potential for consumers to be exposed to silver, via migration from the packaging to the cheese. Results did not show any significant difference in the effectiveness of the packaging systems on packaged Stracchino cheese, excluding that the active packaging systems exerted an inhibitory effect on the growth of spoilage microorganisms. Moreover, silver migrated into the cheese matrix throughout the storage time (24 days). Silver levels in cheese finally exceeded the maximum established level for the migration of a non-authorised substance through a functional barrier (Commission of the European Communities, 2009). This result poses safety concerns and strongly suggests the need for more research aimed at better characterizing the new packaging materials in terms of their potential impacts on human health and the environment.
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Affiliation(s)
- Alessandra Pezzuto
- Optimization and Control of Food Production Laboratory, Istituto Zooprofilattico Sperimentale delle Venezie San Donà di Piave, Italy
| | - Carmen Losasso
- Department of Food Safety, Istituto Zooprofilattico Sperimentale delle Venezie Legnaro, Italy
| | - Marzia Mancin
- Department of Food Safety, Istituto Zooprofilattico Sperimentale delle Venezie Legnaro, Italy
| | - Federica Gallocchio
- Department of Food Safety, Istituto Zooprofilattico Sperimentale delle Venezie Legnaro, Italy
| | - Alessia Piovesana
- Optimization and Control of Food Production Laboratory, Istituto Zooprofilattico Sperimentale delle Venezie San Donà di Piave, Italy
| | - Giovanni Binato
- Laboratory of Chemistry, Istituto Zooprofilattico Sperimentale delle Venezie Legnaro, Italy
| | - Albino Gallina
- Laboratory of Chemistry, Istituto Zooprofilattico Sperimentale delle Venezie Legnaro, Italy
| | - Alberto Marangon
- Sensory Analysis Laboratory, Veneto Agricoltura, Istituto per la Qualità e le Tecnologie Agroalimentari Thiene, Italy
| | - Renzo Mioni
- Optimization and Control of Food Production Laboratory, Istituto Zooprofilattico Sperimentale delle Venezie San Donà di Piave, Italy
| | - Michela Favretti
- Optimization and Control of Food Production Laboratory, Istituto Zooprofilattico Sperimentale delle Venezie San Donà di Piave, Italy
| | - Antonia Ricci
- Department of Food Safety, Istituto Zooprofilattico Sperimentale delle Venezie Legnaro, Italy
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Salgado PR, Ortiz CM, Musso YS, Di Giorgio L, Mauri AN. Edible films and coatings containing bioactives. Curr Opin Food Sci 2015. [DOI: 10.1016/j.cofs.2015.09.004] [Citation(s) in RCA: 80] [Impact Index Per Article: 8.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Heising J, van Boekel M, Dekker M. Simulations on the prediction of cod (Gadus morhua) freshness from an intelligent packaging sensor concept. Food Packag Shelf Life 2015. [DOI: 10.1016/j.fpsl.2014.10.002] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Smart packaging systems for food applications: a review. Journal of Food Science and Technology 2015; 52:6125-35. [PMID: 26396360 DOI: 10.1007/s13197-015-1766-7] [Citation(s) in RCA: 229] [Impact Index Per Article: 25.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/03/2015] [Accepted: 02/05/2015] [Indexed: 10/24/2022]
Abstract
Changes in consumer preference for safe food have led to innovations in packaging technologies. This article reviews about different smart packaging systems and their applications in food packaging, packaging research with latest innovations. Active and intelligent packing are such packaging technologies which offer to deliver safer and quality products. Active packaging refers to the incorporation of additives into the package with the aim of maintaining or extending the product quality and shelf life. The intelligent systems are those that monitor the condition of packaged food to give information regarding the quality of the packaged food during transportation and storage. These technologies are designed to the increasing demand for safer foods with better shelf life. The market for active and intelligent packaging systems is expected to have a promising future by their integration into packaging materials or systems.
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