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Hernández-García E, Pacheco-Romeralo M, Zomeño P, Viscusi G, Malvano F, Gorrasi G, Torres-Giner S. Development and Characterization of Thermoformed Bilayer Trays of Paper and Renewable Succinic Acid Derived Biopolyester Blends and Their Application to Preserve Fresh Pasta. MATERIALS (BASEL, SWITZERLAND) 2023; 16:ma16103872. [PMID: 37241499 DOI: 10.3390/ma16103872] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/15/2023] [Revised: 05/09/2023] [Accepted: 05/17/2023] [Indexed: 05/28/2023]
Abstract
The present study reports on the development by thermoforming of highly sustainable trays based on a bilayer structure composed of paper substrate and a film made of a blend of partially bio-based poly(butylene succinate) (PBS) and poly(butylene succinate-co-adipate) (PBSA). The incorporation of the renewable succinic acid derived biopolyester blend film slightly improved the thermal resistance and tensile strength of paper, whereas its flexural ductility and puncture resistance were notably enhanced. Furthermore, in terms of barrier properties, the incorporation of this biopolymer blend film reduced the water and aroma vapor permeances of paper by two orders of magnitude, while it endowed the paper structure with intermediate oxygen barrier properties. The resultant thermoformed bilayer trays were, thereafter, originally applied to preserve non-thermally treated Italian artisanal fresh pasta, "fusilli calabresi" type, which was stored under refrigeration conditions for 3 weeks. Shelf-life evaluation showed that the application of the PBS-PBSA film on the paper substrate delayed color changes and mold growth for 1 week, as well as reduced drying of fresh pasta, resulting in acceptable physicochemical quality parameters within 9 days of storage. Lastly, overall migration studies performed with two food simulants demonstrated that the newly developed paper/PBS-PBSA trays are safe since these successfully comply with current legislation on plastic materials and articles intended to come into contact with food.
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Affiliation(s)
- Eva Hernández-García
- Research Institute of Food Engineering for Development (IIAD), Universitat Politècnica de València (UPV), Camino de Vera s/n, 46022 Valencia, Spain
| | - Marta Pacheco-Romeralo
- Research Institute of Food Engineering for Development (IIAD), Universitat Politècnica de València (UPV), Camino de Vera s/n, 46022 Valencia, Spain
| | - Pedro Zomeño
- Packaging Technologies Department, AINIA, Calle Benjamín Franklin 5-11, 46980 Paterna, Spain
| | - Gianluca Viscusi
- Department of Industrial Engineering (DIIn), University of Salerno (UNISA), Via Giovanni Paolo II 132, 84084 Fisciano, Italy
| | - Francesca Malvano
- Department of Industrial Engineering (DIIn), University of Salerno (UNISA), Via Giovanni Paolo II 132, 84084 Fisciano, Italy
| | - Giuliana Gorrasi
- Department of Industrial Engineering (DIIn), University of Salerno (UNISA), Via Giovanni Paolo II 132, 84084 Fisciano, Italy
| | - Sergio Torres-Giner
- Research Institute of Food Engineering for Development (IIAD), Universitat Politècnica de València (UPV), Camino de Vera s/n, 46022 Valencia, Spain
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Calasso M, Marzano M, Caponio GR, Celano G, Fosso B, Calabrese FM, De Palma D, Vacca M, Notario E, Pesole G, De Angelis M, De Leo F. Shelf-life extension of leavened bakery products by using bio-protective cultures and type-III sourdough. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114587] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/16/2023]
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Borges F, Briandet R, Callon C, Champomier-Vergès MC, Christieans S, Chuzeville S, Denis C, Desmasures N, Desmonts MH, Feurer C, Leroi F, Leroy S, Mounier J, Passerini D, Pilet MF, Schlusselhuber M, Stahl V, Strub C, Talon R, Zagorec M. Contribution of omics to biopreservation: Toward food microbiome engineering. Front Microbiol 2022; 13:951182. [PMID: 35983334 PMCID: PMC9379315 DOI: 10.3389/fmicb.2022.951182] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2022] [Accepted: 07/14/2022] [Indexed: 01/12/2023] Open
Abstract
Biopreservation is a sustainable approach to improve food safety and maintain or extend food shelf life by using beneficial microorganisms or their metabolites. Over the past 20 years, omics techniques have revolutionised food microbiology including biopreservation. A range of methods including genomics, transcriptomics, proteomics, metabolomics and meta-omics derivatives have highlighted the potential of biopreservation to improve the microbial safety of various foods. This review shows how these approaches have contributed to the selection of biopreservation agents, to a better understanding of the mechanisms of action and of their efficiency and impact within the food ecosystem. It also presents the potential of combining omics with complementary approaches to take into account better the complexity of food microbiomes at multiple scales, from the cell to the community levels, and their spatial, physicochemical and microbiological heterogeneity. The latest advances in biopreservation through omics have emphasised the importance of considering food as a complex and dynamic microbiome that requires integrated engineering strategies to increase the rate of innovation production in order to meet the safety, environmental and economic challenges of the agri-food sector.
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Affiliation(s)
- Frédéric Borges
- Université de Lorraine, LIBio, Nancy, France
- *Correspondence: Frédéric Borges,
| | - Romain Briandet
- Université Paris-Saclay, INRAE, AgroParisTech, Micalis Institute, Jouy-en-Josas, France
| | - Cécile Callon
- Université Clermont Auvergne, INRAE, VetAgro Sup, UMR 545 Fromage, Aurillac, France
| | | | | | - Sarah Chuzeville
- ACTALIA, Pôle d’Expertise Analytique, Unité Microbiologie Laitière, La Roche sur Foron, France
| | | | | | | | - Carole Feurer
- IFIP, Institut de la Filière Porcine, Le Rheu, France
| | | | - Sabine Leroy
- Université Clermont Auvergne, INRAE, MEDIS, Clermont-Ferrand, France
| | - Jérôme Mounier
- Univ Brest, Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, Plouzané, France
| | | | | | | | | | - Caroline Strub
- Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - Régine Talon
- Université Clermont Auvergne, INRAE, MEDIS, Clermont-Ferrand, France
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