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Duan Y, Wang S, Xu T, Bian H, Dai H. The Effect of Fibrillation, Semi-Dry Pressing, and Surface Treatment on the Barrier Properties of Water Molecules and Oxygen on Food Packaging Paper. Polymers (Basel) 2024; 16:1892. [PMID: 39000747 PMCID: PMC11243852 DOI: 10.3390/polym16131892] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2024] [Revised: 06/28/2024] [Accepted: 06/29/2024] [Indexed: 07/17/2024] Open
Abstract
The characteristics of fiber morphology and paper structure are critical to the barrier properties of food packaging paper. Herein, this study aimed to use pulp fibrillation, paper semi-dry pressing and carboxymethyl starch (CMS) coating to flatten the fibers, which were formed on the paper surface with good barrier properties due to the tight bond between fibers. The results showed that the permeability of paper was reduced by 87.56%, from 81.44 μm/Pa·s to 10.13 μm/Pa·s after the pulp fibrillation treatment (60 °SR). Moreover, semi-dry pressing treatment contributed to decreasing the water vapor transmission coefficient (WVP) by 50.98% to 2.74 × 10-10 g/m·s·Pa, and the oxygen permeation coefficient (OP) decreased by 98.04% to 1.93 × 10-14 cm3·cm/cm2·s·Pa. After coating the paper surface with titanium dioxide (TiO2) and CMS, the WVP of the paper was further reduced to 1.55 × 10-10 g/m·s·Pa, and OP was reduced to 0.19 × 10-14 cm3·cm/cm2·s·Pa. These values were 72.27% and 99.8% lower than those of the original paper, respectively. Therefore, through pulp fibrillation, semi-dry pressing of paper, TiO2 filling, and surface coating with CMS, there is no need to use synthetic polymer surface film-forming agents to achieve the high barrier properties that are required for low water and oxygen molecules permeation in food packaging paper.
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Affiliation(s)
- Yuqing Duan
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China
| | - Shumei Wang
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China
| | - Tingting Xu
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China
| | - Huiyang Bian
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China
| | - Hongqi Dai
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China
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Bauer AS, Leppik K, Galić K, Anestopoulos I, Panayiotidis MI, Agriopoulou S, Milousi M, Uysal-Unalan I, Varzakas T, Krauter V. Cereal and Confectionary Packaging: Background, Application and Shelf-Life Extension. Foods 2022; 11:697. [PMID: 35267329 PMCID: PMC8909407 DOI: 10.3390/foods11050697] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2022] [Revised: 02/14/2022] [Accepted: 02/15/2022] [Indexed: 02/01/2023] Open
Abstract
In both public and private sectors, one can notice a strong interest in the topic of sustainable food and packaging. For a long time, the spotlight for optimization was placed on well-known examples of high environmental impacts, whether regarding indirect resource use (e.g., meat, dairy) or problems in waste management. Staple and hedonistic foods such as cereals and confectionary have gained less attention. However, these products and their packaging solutions are likewise of worldwide ecologic and economic relevance, accounting for high resource input, production amounts, as well as food losses and waste. This review provides a profound elaboration of the status quo in cereal and confectionary packaging, essential for practitioners to improve sustainability in the sector. Here, we present packaging functions and properties along with related product characteristics and decay mechanisms in the subcategories of cereals and cereal products, confectionary and bakery wares alongside ready-to-eat savories and snacks. Moreover, we offer an overview to formerly and recently used packaging concepts as well as established and modern shelf-life extending technologies, expanding upon our knowledge to thoroughly understand the packaging's purpose; we conclude that a comparison of the environmental burden share between product and packaging is necessary to properly derive the need for action(s), such as packaging redesign.
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Affiliation(s)
- Anna-Sophia Bauer
- Packaging and Resource Management, Department Applied Life Sciences, FH Campus Wien, 1030 Vienna, Austria;
| | - Kärt Leppik
- Center of Food and Fermentation Technologies, Akadeemia tee 15a, 12618 Tallinn, Estonia;
- Department of Chemistry and Biotechnology, School of Science, Tallinn University of Technology, Ehitajate tee 5, 19086 Tallinn, Estonia
| | - Kata Galić
- Faculty of Food Technology and Biotechnology, University of Zagreb, HR10000 Zagreb, Croatia;
| | - Ioannis Anestopoulos
- Department of Cancer Genetics, Therapeutics & Ultrastructural Pathology, The Cyprus Institute of Neurology & Genetics, AyiosDometios, Nicosia 2371, Cyprus; (I.A.); (M.I.P.)
- The Cyprus School of Molecular Medicine, AyiosDometios, Nicosia 2371, Cyprus
| | - Mihalis I. Panayiotidis
- Department of Cancer Genetics, Therapeutics & Ultrastructural Pathology, The Cyprus Institute of Neurology & Genetics, AyiosDometios, Nicosia 2371, Cyprus; (I.A.); (M.I.P.)
- The Cyprus School of Molecular Medicine, AyiosDometios, Nicosia 2371, Cyprus
| | - Sofia Agriopoulou
- Department of Food Science and Technology, University of the Peloponnese, Antikalamos, 24100 Kalamata, Greece;
| | - Maria Milousi
- Department of Chemical Engineering, University of Western Macedonia, 50100 Kozani, Greece;
| | - Ilke Uysal-Unalan
- Department of Food Science, Aarhus University, Agro Food Park 48, 8200 Aarhus, Denmark;
- CiFOOD—Center for Innovative Food Research, Aarhus University, Agro Food Park 48, 8200 Aarhus, Denmark
| | - Theodoros Varzakas
- Department of Food Science and Technology, University of the Peloponnese, Antikalamos, 24100 Kalamata, Greece;
| | - Victoria Krauter
- Packaging and Resource Management, Department Applied Life Sciences, FH Campus Wien, 1030 Vienna, Austria;
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Yang S, Liu X, Jin Y, Li X, Chen F, Zhang M, Lin S. Water Dynamics in Egg White Peptide, Asp-His-Thr-Lys-Glu, Powder Monitored by Dynamic Vapor Sorption and LF-NMR. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:2153-2161. [PMID: 26915514 DOI: 10.1021/acs.jafc.6b00056] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
Water absorbed into the bulk amorphous structure of peptides can have profound effects on their properties. Here, we elucidated water dynamics in Asp-His-Thr-Lys-Glu (DHTKE), an antioxidant peptide derived from egg white ovalbumin, using water dynamic vapor sorption (DVS) and low-field nuclear magnetic resonance (LF-NMR). The DVS results indicated that parallel exponential kinetics model fitted well to the data of sorption kinetics behavior of DHTKE. Four different proton fractions with different mobilities were identified based on the degree of interaction between peptide and water. The water could significantly change the proton distribution and structure of the sample. The different phases of moisture absorption were reflected in the T2 parameters. In addition, the combined water content was dominant in the hygroscopicity of DHTKE. This study provides an effective real-time monitoring method for water mobility and distribution in synthetic peptides, and this method may have applications in promoting peptide quality assurance.
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Affiliation(s)
- Shuailing Yang
- College of Food Science & Engineering, Jilin University , Changchun 130062, P. R. China
| | - Xuye Liu
- College of Food Science & Engineering, Jilin University , Changchun 130062, P. R. China
| | - Yan Jin
- College of Food Science & Engineering, Jilin University , Changchun 130062, P. R. China
| | - Xingfang Li
- College of Food Science & Engineering, Jilin University , Changchun 130062, P. R. China
| | - Feng Chen
- Department of Food, Nutrition and Packaging Sciences, Clemson University , Clemson, South Carolina 29634, United States
| | - Mingdi Zhang
- College of Food Science & Engineering, Jilin University , Changchun 130062, P. R. China
| | - Songyi Lin
- College of Food Science & Engineering, Jilin University , Changchun 130062, P. R. China
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Dombre C, Chalier P. Evaluation of transfer of wine aroma compounds through PET bottles. J Appl Polym Sci 2014. [DOI: 10.1002/app.41784] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Clara Dombre
- Unité Mixte de Recherche, Ingénierie des Agropolymères et Technologies Émergentes (UMR IATE), Université de Montpellier II; Place E. Bataillon, 34095 Montpellier cedex 05 France
| | - Pascale Chalier
- Unité Mixte de Recherche, Ingénierie des Agropolymères et Technologies Émergentes (UMR IATE), Université de Montpellier II; Place E. Bataillon, 34095 Montpellier cedex 05 France
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Dombre C, Marais S, Chappey C, Lixon-Buquet C, Chalier P. The behaviour of wine aroma compounds related to structure and barrier properties of virgin, recycled and active PET membranes. J Memb Sci 2014. [DOI: 10.1016/j.memsci.2014.03.066] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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6
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Zhu YD, Allen GC, Adams JM, Gittins DI, Hooper JJ, Skuse DR. Barrier properties of latex/kaolin coatings. Polym Chem 2013. [DOI: 10.1039/c3py00376k] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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7
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Hantelys B, Dury-Brun C, Voilley A, Debeaufort F, Seuvre AM. Effect of environmental humidity and coating on aroma transfer through treated papers. Food Chem 2012. [DOI: 10.1016/j.foodchem.2011.06.049] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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8
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Gómez M, Ruiz E, Oliete B. Effect of batter freezing conditions and resting time on cake quality. Lebensm Wiss Technol 2011. [DOI: 10.1016/j.lwt.2010.11.037] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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9
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Vera P, Aznar M, Mercea P, Nerín C. Study of hotmelt adhesives used in food packaging multilayer laminates. Evaluation of the main factors affecting migration to food. ACTA ACUST UNITED AC 2011. [DOI: 10.1039/c0jm02183k] [Citation(s) in RCA: 53] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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10
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Wilderjans E, Kerckhofs G, Lagrain B, Brijs K, Wevers M, Delcour JA. Baking Gradients Cause Heterogeneity in Starch and Proteins in Pound Cake. Cereal Chem 2010. [DOI: 10.1094/cchem-05-10-0048] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- E. Wilderjans
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), Katholieke Universiteit Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium
- Corresponding author. Phone: + 32 (0) 16321649. Fax: + 32 (0) 16321997. E-mail:
| | - G. Kerckhofs
- Department of Metallurgy and Materials Engineering, Katholieke Universiteit Leuven, Kasteelpark Arenberg 44, B-3001 Leuven, Belgium
- Prometheus, Division of Skeletal Tissue Engineering, Katholieke Universiteit Leuven, Herestraat, 49, B-3000 Leuven, Belgium
| | - B. Lagrain
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), Katholieke Universiteit Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium
| | - K. Brijs
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), Katholieke Universiteit Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium
| | - M. Wevers
- Department of Metallurgy and Materials Engineering, Katholieke Universiteit Leuven, Kasteelpark Arenberg 44, B-3001 Leuven, Belgium
| | - J. A. Delcour
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), Katholieke Universiteit Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium
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Al-Muhtaseb AH, Hararah MA, Megahey E, McMinn W, Magee T. Moisture adsorption isotherms of microwave-baked Madeira cake. Lebensm Wiss Technol 2010. [DOI: 10.1016/j.lwt.2010.01.003] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Chalier P, Ben Arfa A, Guillard V, Gontard N. Moisture and temperature triggered release of a volatile active agent from soy protein coated paper: effect of glass transition phenomena on carvacrol diffusion coefficient. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2009; 57:658-665. [PMID: 19154166 DOI: 10.1021/jf802254p] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
Carvacrol release from SPI-coated papers was evaluated at different relative humidities (RH; 60, 80, and 100%) and storage temperatures (5, 20, and 30 degrees C). Effective carvacrol diffusivities were determined from experimental release kinetics and by using a mathematical model based on Fick's second law. Increasing storage temperature and RH lead to an increase of carvacrol diffusivity. Depending on the relative humidity, the carvacrol effective diffusivity varied from 1.71 x 10(-16) to 138 x 10(-16) m(2)/s at 30 degrees C, from 0.85 x 10(-16) to 8.78 x 10(-16) m(2)/s at 20 degrees C, and from 0.11 x 10(-16) to 7.50 x 10(-16) m(2)/s at 5 degrees C. The combined effect of relative humidity and temperature on diffusivity was particularly marked at 30 degrees C and 100% RH. The temperature and relative humidity dependence of carvacrol release was related to the glass transition phenomenon and its effect on chain protein mobility and carvacrol diffusivity.
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Affiliation(s)
- Pascale Chalier
- UMR IATE (Ingenierie des Agro-polymeres et des Technologies Emergentes), Universite Montpellier II, place Eugene Bataillon, Montpellier cedex, France.
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Dury-Brun C, Hirata Y, Guillard V, Ducruet V, Chalier P, Voilley A. Ethyl hexanoate transfer in paper and plastic food packaging by sorption and permeation experiments. J FOOD ENG 2008. [DOI: 10.1016/j.jfoodeng.2008.04.029] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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14
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Dury-Brun C, Chalier P, Desobry S, Voilley A. Properties of treated papers and plastic film influencing ethyl ester transfer. J FOOD ENG 2008. [DOI: 10.1016/j.jfoodeng.2008.01.020] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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15
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Cayot N, Dury-Brun C, Karbowiak T, Savary G, Voilley A. Measurement of transport phenomena of volatile compounds: A review. Food Res Int 2008. [DOI: 10.1016/j.foodres.2008.02.002] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Dury-Brun C, Lequin S, Chalier P, Desobry S, Voilley A. Tracer aroma compound transfer from a solid and complex-flavored food matrix packed in treated papers or plastic packaging film. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2007; 55:1411-7. [PMID: 17263545 DOI: 10.1021/jf0620867] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/13/2023]
Abstract
The objective of this work was to study the transfer of four aroma compounds (ethyl butyrate, ethyl hexanoate, cis-3-hexenol, and benzaldehyde) from a solid and complex-flavored food matrix (sponge cake) toward and through packaging films placed in indirect contact during storage in accelerated aging conditions (38 degrees C and 86% relative humidity gradient). The efficiency of treated papers relative to that of standard paper and plastic as barrier was tested. Before storage, aroma compound volatility in the sponge cake was measured, and similar values were found between aroma compounds, due to the fat content of the sponge cake. Whatever the aroma compound, permeability values during storage were similar for the same packaging film. The plastic film was the highest barrier, whereas calendering and coating treatments applied to treated papers decreased effectively their permeability. An opposite trend was observed for aroma compound sorption into packaging films during storage.
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Affiliation(s)
- Cécile Dury-Brun
- Ingénierie Moléculaire et Sensorielle de l'Aliment et des Produits de Santé (IMSAPS), ENSBANA, Université de Bourgogne 1, Esplanade Erasme, 21000 Dijon, France
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Dury-Brun C, Fournier N, Pernin K, Guichard E, Voilley A. A new approach to studying sponge cake aroma after storage in treated paper and plastic packaging by direct gas chromatography–olfactometry (D-GC–O). FLAVOUR FRAG J 2007. [DOI: 10.1002/ffj.1788] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
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