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Zhao S, Gong S, Zhao B, Hou L, Zhang L, Hu Q, Pan K. Mechanism Study of the Polymerization of Polyamide 56: Reaction Kinetics and Process Parameters. Macromol Rapid Commun 2023; 44:e2300371. [PMID: 37657922 DOI: 10.1002/marc.202300371] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2023] [Revised: 07/31/2023] [Indexed: 09/03/2023]
Abstract
Polyamide 56 (PA56) has gained significant attention in the academic field due to its remarkable mechanical and thermal properties as a highly efficient and versatile biobased material. Its superior moisture absorption property also makes it a unique advantage in the realm of fiber textiles. However, despite extensive investigations on PA56's molecular and aggregate state structure, as well as processing modifications, little attention has been paid to its polymerization mechanism. Herein, the influence of temperature and time on PA56's polycondensation reaction is detailed studied by end-group titration and carbon nuclear magnetic resonance (NMR) techniques. The reaction kinetics equations for the pre-polymerization and vacuum melt-polymerization stages of PA56 are established, and possible side reactions during the polycondensation process are analyzed. By optimizing the reaction process based on kinetic characteristics, PA56 resin with superior comprehensive properties (melting temperature of 252.6 °C, degradation temperature of 371.6 °C, and tensile strength of 75 MPa) is obtained. The findings provide theoretical support for the industrial production of high-quality biobased PA56.
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Affiliation(s)
- Shikun Zhao
- Beijing Key Laboratory of Advanced Functional Polymer Composites, College of Materials Science and Engineering, Beijing University of Chemical Technology, Beijing, 100029, China
| | - Shun Gong
- Beijing Key Laboratory of Advanced Functional Polymer Composites, College of Materials Science and Engineering, Beijing University of Chemical Technology, Beijing, 100029, China
| | - Biao Zhao
- Beijing Key Laboratory of Advanced Functional Polymer Composites, College of Materials Science and Engineering, Beijing University of Chemical Technology, Beijing, 100029, China
| | - Like Hou
- Beijing Key Laboratory of Advanced Functional Polymer Composites, College of Materials Science and Engineering, Beijing University of Chemical Technology, Beijing, 100029, China
| | - Lurong Zhang
- Beijing Key Laboratory of Advanced Functional Polymer Composites, College of Materials Science and Engineering, Beijing University of Chemical Technology, Beijing, 100029, China
| | - Qing Hu
- Petrochemical Research Institute of PetroChina, Beijing, 102206, China
| | - Kai Pan
- Beijing Key Laboratory of Advanced Functional Polymer Composites, College of Materials Science and Engineering, Beijing University of Chemical Technology, Beijing, 100029, China
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Chen Y, Li H, Huang H, Zhang B, Ye Z, Yu X, Shentu X. Recent Advances in Non-Targeted Screening of Compounds in Plastic-Based/Paper-Based Food Contact Materials. Foods 2023; 12:4135. [PMID: 38002192 PMCID: PMC10670899 DOI: 10.3390/foods12224135] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2023] [Revised: 11/11/2023] [Accepted: 11/14/2023] [Indexed: 11/26/2023] Open
Abstract
Ensuring the safety of food contact materials has become a pressing concern in recent times. However, detecting hazardous compounds in such materials can be a complex task, and traditional screening methods may not be sufficient. Non-targeted screening technologies can provide comprehensive information on all detectable compounds, thereby supporting the identification, detection, and risk assessment of food contact materials. Nonetheless, the non-targeted screening of food contact materials remains a challenging issue. This paper presents a detailed review of non-targeted screening technologies relying on high-resolution mass spectrometry for plastic-based and paper-based food contact materials over the past five years. Methods of extracting, separating, concentrating, and enriching compounds, as well as migration experiments related to non-targeted screening, are examined in detail. Furthermore, instruments and devices of high-resolution mass spectrometry used in non-targeted screening technologies for food contact materials are discussed and summarized. The research findings aim to provide a theoretical basis and practical reference for the risk management of food contact materials and the development of relevant regulations and standards.
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Affiliation(s)
- Ya Chen
- College of Life Science, China Jiliang University, Hangzhou 310018, China;
| | - Hongyan Li
- Zhejiang Institute of Product Quality and Safety Science, Hangzhou 310018, China;
| | - Haizhi Huang
- College of Life Science, China Jiliang University, Hangzhou 310018, China;
| | - Biao Zhang
- Zhejiang Provincial Key Laboratory of Biometrology and Inspection & Quarantine, China Jiliang University, Hangzhou 310018, China; (B.Z.); (Z.Y.); (X.Y.)
| | - Zihong Ye
- Zhejiang Provincial Key Laboratory of Biometrology and Inspection & Quarantine, China Jiliang University, Hangzhou 310018, China; (B.Z.); (Z.Y.); (X.Y.)
| | - Xiaoping Yu
- Zhejiang Provincial Key Laboratory of Biometrology and Inspection & Quarantine, China Jiliang University, Hangzhou 310018, China; (B.Z.); (Z.Y.); (X.Y.)
| | - Xuping Shentu
- Zhejiang Provincial Key Laboratory of Biometrology and Inspection & Quarantine, China Jiliang University, Hangzhou 310018, China; (B.Z.); (Z.Y.); (X.Y.)
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Velickova Nikova E, Temkov M, Rocha JM. Occurrence of meso/micro/nano plastics and plastic additives in food from food packaging. ADVANCES IN FOOD AND NUTRITION RESEARCH 2023; 103:41-99. [PMID: 36863841 DOI: 10.1016/bs.afnr.2022.08.001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
This chapter focuses on the occurrence of plastic constituents in food due to the contact with different types of plastic packaging, films and coatings. The type of mechanisms occurring during the contamination of food by different packaging materials are described, as well as how the type of food and packaging may influences the extent of contamination. The main types of contaminants phenomena are considered and comprehensively discussed, along with the regulations in force for the use of plastic food packaging. In addition, the types of migration phenomena and factors that may influence such migration are comprehensively highlighted. Moreover, migration components related to the packaging polymers (monomers and oligomers) and the packaging additives are individually discussed in terms of chemical structure, adverse effects on foodstuffs, health, migration factors, as well as regulated residual values of such components.
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Affiliation(s)
- Elena Velickova Nikova
- Department of Food Technology and Biotechnology, Faculty of Technology and Metallurgy, University Ss. Cyril and Methodius, Skopje, RN, Macedonia
| | - Mishela Temkov
- Department of Food Technology and Biotechnology, Faculty of Technology and Metallurgy, University Ss. Cyril and Methodius, Skopje, RN, Macedonia
| | - João Miguel Rocha
- LEPABE - Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, Porto, Portugal; ALiCE - Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto, Porto, Portugal.
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4
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Degradation behavior of multilayer packaging films in the presence of a highly acidic sauce. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2022.111318] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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5
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Occurrence of phthalates and 2,6-diisopropylnaphthalene in dry foods packed in cellulosic materials. J Verbrauch Lebensm 2023. [DOI: 10.1007/s00003-022-01412-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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6
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Marangoni Júnior L, Augusto PED, Vieira RP, Borges DF, Ito D, Teixeira FG, Dantas FBH, Padula M. Food-Package-Processing relationships in emerging technologies: Ultrasound effects on polyamide multilayer packaging in contact with different food simulants. Food Res Int 2023; 163:112217. [PMID: 36596146 DOI: 10.1016/j.foodres.2022.112217] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2022] [Revised: 11/15/2022] [Accepted: 11/20/2022] [Indexed: 11/27/2022]
Abstract
In this study, the effect of ultrasound processing on the properties of two packages widely used in food products was evaluated: polyamide (PA) and polyethylene (PE) multilayer packaging. Packages composed of PE/PA/PE (Film A) and PE/PA/PE/PA/PE (Film B) were filled with aqueous and fatty food simulants and treated in an ultrasound water bath (frequency 25 kHz, volumetric power of 9.74 W/L, temperature of 25 °C, and time of 30 and 60 min). Materials were evaluated in term of structure and performance properties. Ultrasound did not or induced small changes in chemical groups, crystallinity, melting temperature, and tensile strength of the films. Film A showed a reduction in heat sealing tensile strength of 25% in the machine direction and 22% in the transverse direction. Film B showed a 20% increase of water vapor transmission rate after ultrasound processing. Although ultrasound had little impact on the properties of the evaluated materials, these modifications do not compromise the use of these packages for applications in ultrasound-processed foods. Therefore, the results indicate that ultrasound can be used as a food processing technology in multilayer PA and PE packaging.
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Affiliation(s)
- Luís Marangoni Júnior
- Packaging Technology Center, Institute of Food Technology, Campinas, São Paulo, Brazil.
| | - Pedro Esteves Duarte Augusto
- Université Paris-Saclay, CentraleSupélec, Laboratoire de Génie des Procédés et Matériaux, SFR Condorcet FR CNRS 3417, Centre Européen de Biotechnologie et de Bioéconomie (CEBB), 3 rue des Rouges Terres, 51110 Pomacle, France
| | - Roniérik Pioli Vieira
- Department of Bioprocess and Materials Engineering, School of Chemical Engineering, University of Campinas, Campinas, São Paulo, Brazil
| | | | - Danielle Ito
- Packaging Technology Center, Institute of Food Technology, Campinas, São Paulo, Brazil
| | - Fábio Gomes Teixeira
- Packaging Technology Center, Institute of Food Technology, Campinas, São Paulo, Brazil
| | | | - Marisa Padula
- Packaging Technology Center, Institute of Food Technology, Campinas, São Paulo, Brazil
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Soriano Cuadrado B, Peñas Sanjuan A, Rodríguez López J, Delgado Blanca I, Grande MJ, Lucas R, Galvez A, Pulido RP. Effect of High-Pressure Treatments on the Properties of Food Packaging Materials with or without Antimicrobials. Polymers (Basel) 2022; 14:polym14245535. [PMID: 36559902 PMCID: PMC9781364 DOI: 10.3390/polym14245535] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2022] [Revised: 11/24/2022] [Accepted: 12/13/2022] [Indexed: 12/23/2022] Open
Abstract
The aim of this research work was the comparative study of the different properties of interest in the case of plastic materials for food use before and after being subjected to treatment by high hydrostatic pressure (HHP) as well as the impact of additivation with antimicrobials. This method of food preservation is currently on the rise and is of great interest because it is possible to extend the shelf life of many foods without the need for the use of additives or thermal processing, as is the case with other preservation methods currently used. The effects of HHP treatment (680 MPa for 8 min) on plastic materials commonly used in the food industry were studied. These materials, in sheet or film form, were polyethylene (PE), polyethylene terephthalate (PET), polystyrene (PS), multilayer polyethylene terephthalate-ethylene-vinyl alcohol copolymer-polyethylene (PET-EVOH-PE), multilayer polyethylene-polyethylene terephthalate (PE-PET), polyvinyl chloride aluminum (PVC-AL), and polylactic acid (PLA), which were provided by manufacturing companies in the sector. PE, PP, and PLA activated with tyrosol, zinc oxide, or zinc acetate were also tested. The phenomena and properties, such as overall migration, thermal behavior, oxygen barrier, and physical properties were analyzed before and after the process. The results show that the HHP process only slightly affected the properties of the materials. After pressurization, oxygen permeability increased greatly in PVC-AL (from 7.69 to 51.90) and decreased in PLA (from 8.77 to 3.60). The additivation of the materials caused a change in color and an increase in oxygen permeability. The additivated PE and PP showed migration values above the legal limit for certain simulants. The HHP treatment did not greatly affect the mechanical properties of the additivated materials. The main increases in the migration after HHP treatment were observed for PE activated with tyrosol or zinc oxide and for PS activated with zinc oxide. Activated PLA performed the best in the migration studies, irrespective of the HHP treatment. The results suggest that activated PLA could be used in HHP food processing as an inner antimicrobial layer in contact with the food packed in a container with the desired oxygen permeability barrier.
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Affiliation(s)
| | | | | | | | - Maria José Grande
- Department of Health Sciences, University of Jaen, 23071 Jaén, Spain
| | - Rosario Lucas
- Department of Health Sciences, University of Jaen, 23071 Jaén, Spain
| | - Antonio Galvez
- Department of Health Sciences, University of Jaen, 23071 Jaén, Spain
- Correspondence: ; Tel.: +34-953-212-160
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Zong TX, Silveira AP, Morais JAV, Sampaio MC, Muehlmann LA, Zhang J, Jiang CS, Liu SK. Recent Advances in Antimicrobial Nano-Drug Delivery Systems. NANOMATERIALS 2022; 12:nano12111855. [PMID: 35683711 PMCID: PMC9182179 DOI: 10.3390/nano12111855] [Citation(s) in RCA: 19] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/15/2022] [Revised: 04/28/2022] [Accepted: 05/26/2022] [Indexed: 11/16/2022]
Abstract
Infectious diseases are among the major health issues of the 21st century. The substantial use of antibiotics over the years has contributed to the dissemination of multidrug resistant bacteria. According to a recent report by the World Health Organization, antibacterial (ATB) drug resistance has been one of the biggest challenges, as well as the development of effective long-term ATBs. Since pathogens quickly adapt and evolve through several strategies, regular ATBs usually may result in temporary or noneffective treatments. Therefore, the demand for new therapies methods, such as nano-drug delivery systems (NDDS), has aroused huge interest due to its potentialities to improve the drug bioavailability and targeting efficiency, including liposomes, nanoemulsions, solid lipid nanoparticles, polymeric nanoparticles, metal nanoparticles, and others. Given the relevance of this subject, this review aims to summarize the progress of recent research in antibacterial therapeutic drugs supported by nanobiotechnological tools.
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Affiliation(s)
- Tong-Xin Zong
- School of Biological Science and Technology, University of Jinan, Jinan 250022, China; (T.-X.Z.); (J.Z.)
| | - Ariane Pandolfo Silveira
- Institute of Biological Sciences, University of Brasília, Brasilia 70910900, Brazil; (A.P.S.); (J.A.V.M.); (M.C.S.)
| | | | - Marina Carvalho Sampaio
- Institute of Biological Sciences, University of Brasília, Brasilia 70910900, Brazil; (A.P.S.); (J.A.V.M.); (M.C.S.)
| | - Luis Alexandre Muehlmann
- Institute of Biological Sciences, University of Brasília, Brasilia 70910900, Brazil; (A.P.S.); (J.A.V.M.); (M.C.S.)
- Faculty of Ceilandia, University of Brasilia, Brasilia 72220900, Brazil
- Correspondence: (L.A.M.); (C.-S.J.); (S.-K.L.)
| | - Juan Zhang
- School of Biological Science and Technology, University of Jinan, Jinan 250022, China; (T.-X.Z.); (J.Z.)
| | - Cheng-Shi Jiang
- School of Biological Science and Technology, University of Jinan, Jinan 250022, China; (T.-X.Z.); (J.Z.)
- Correspondence: (L.A.M.); (C.-S.J.); (S.-K.L.)
| | - Shan-Kui Liu
- School of Biological Science and Technology, University of Jinan, Jinan 250022, China; (T.-X.Z.); (J.Z.)
- Correspondence: (L.A.M.); (C.-S.J.); (S.-K.L.)
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9
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Marangoni Júnior L, Rodrigues PR, Silva RGD, Vieira RP, Alves RMV. Improving the mechanical properties and thermal stability of sodium alginate/hydrolyzed collagen films through the incorporation of SiO 2. Curr Res Food Sci 2022; 5:96-101. [PMID: 35024622 PMCID: PMC8728527 DOI: 10.1016/j.crfs.2021.12.012] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2021] [Revised: 12/17/2021] [Accepted: 12/22/2021] [Indexed: 11/28/2022] Open
Abstract
Biopolymer-based films have become leading alternatives to traditional fossil-based packaging plastics. Among the countless types of biopolymers with potential for such applications, films containing hydrolyzed collagen in their composition were scarcely explored. This study determined the effect of different loads of nano-SiO2 (0, 2, 6, 8 and 10% w/w of sodium alginate) in the sodium alginate (SA) and hydrolyzed collagen (HC) blend films in terms of structure, thickness, mechanical properties, and thermal stability. The results indicated an improvement in the general mechanical and thermal behavior. Tensile strength increased from 18.2 MPa (control sample) to 25.4 MPa for the SA/HC film incorporated with 10% nano-SiO2. In the same condition, the film's elongation at break improved impressively (from 19.5 to 35.8%). Thermal stability improved slightly for all proportions of nano-SiO2. Therefore, the addition of nano-SiO2 can be an easy and simple strategy to improve crucial properties of SA/HC blend films, increasing its performance for future application as sustainable packaging.
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Affiliation(s)
- Luís Marangoni Júnior
- Packaging Technology Center, Institute of Food Technology, Campinas, São Paulo, Brazil
| | - Plínio Ribeiro Rodrigues
- Department of Bioprocess and Materials Engineering, School of Chemical Engineering, University of Campinas, Campinas, São Paulo, Brazil
| | - Renan Garcia da Silva
- Packaging Technology Center, Institute of Food Technology, Campinas, São Paulo, Brazil.,Department of Bioprocess and Materials Engineering, School of Chemical Engineering, University of Campinas, Campinas, São Paulo, Brazil
| | - Roniérik Pioli Vieira
- Department of Bioprocess and Materials Engineering, School of Chemical Engineering, University of Campinas, Campinas, São Paulo, Brazil
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Wei Chen H, Po Fang W. A novel method for the microencapsulation of curcumin by high-pressure processing for enhancing the stability and preservation. Int J Pharm 2021; 613:121403. [PMID: 34933079 DOI: 10.1016/j.ijpharm.2021.121403] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2021] [Revised: 12/04/2021] [Accepted: 12/15/2021] [Indexed: 11/25/2022]
Abstract
Curcumin is used for the development of new pharmaceutical and food products, but its application is generally hindered by the poor solubility of curcumin and thermal instability during storage and processing. In this study, the liposomes of curcumin (cur-liposomes) were prepared by a novel combination of ethanol injection and high-pressure processing (HPP) to enhance the stability and preservation of curcumin. The pasteurization, mean particle size, size distribution, and encapsulation efficiency of cur-liposomes and the kinetics of their thermal degradation were also investigated in this research. From the results, the kinetic rate constants of curcumin in samples of free curcumin and cur-liposome at 25 °C were found to be 1.6 × 10-3 and 0.8 × 10-3 min-1, respectively. The phospholipid bilayer structure could protect curcumin. The results propose that the HPP method for liposome preparation is superior to the probe-sonication method in terms of stability, encapsulation efficiency, and homogeneity. Furthermore, the preparation of cur-liposomes by HPP with a hydrostatic pressure of 200 MPa could maintain the optimal particle size (206.4 nm) and polydispersity index (0.19). Conclusively, the combination of ethanol injection and HPP can not only successfully inactivate the microorganisms during liposome preparation for microencapsulation of bioactive compounds but also effectively preventthe thermal degradation of heat-sensitive substances in non-thermal processing for practical applications.
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Affiliation(s)
- Hua Wei Chen
- Department of Chemical and Materials Engineering, National Ilan University, 1, Sec. 1, Shen-Lung Road, Yilan 260, Taiwan, Republic of China.
| | - Wu Po Fang
- Department of Chemical and Materials Engineering, National Ilan University, 1, Sec. 1, Shen-Lung Road, Yilan 260, Taiwan, Republic of China
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Stefanini R, Ronzano A, Borghesi G, Vignali G. Benefits and effectiveness of high pressure processing on cheese: a ricotta case study. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2021. [DOI: 10.1515/ijfe-2021-0023] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
Abstract
Today High Pressure Processing (HPP) is receiving interest thanks to its ability to stabilize foods preserving nutritional and sensorial characteristics. This work applies HPP on nutrient ricottas created in the Parmigiano Reggiano area and demonstrates not only its benefits, but also disadvantages, testing different pressures and packaging. Moreover, the ability of HPP to prolong the lag phase and reduce the maximum growth rate of bacteria is illustrated with a mathematical model. Results show the influence of HPP parameters on microbial growth, volatile organic compounds, syneresis, softness and colour, and demonstrate that not all packaging are suitable for the treatment. Obtained data highlight the effectiveness of HPP, which results the best stabilization method to sell safe and nutritive ricottas on the market with a long shelf life. Of course, the work can be a starting point for food companies who want to test an innovative and promising non-thermal technology.
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Affiliation(s)
- Roberta Stefanini
- Department of Engineering and Architecture , University of Parma , Parco Area delle Scienze 181/A , 43124 Parma , Italy
| | - Anna Ronzano
- Cipack Centre , University of Parma , Parco Area delle Scienze , 43124 Parma , Italy
| | - Giulia Borghesi
- Cipack Centre , University of Parma , Parco Area delle Scienze , 43124 Parma , Italy
| | - Giuseppe Vignali
- Department of Engineering and Architecture , University of Parma , Parco Area delle Scienze 181/A , 43124 Parma , Italy
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12
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Marangoni Júnior L, da Silva RG, Anjos CAR, Vieira RP, Alves RMV. Effect of low concentrations of SiO 2 nanoparticles on the physical and chemical properties of sodium alginate-based films. Carbohydr Polym 2021; 269:118286. [PMID: 34294312 DOI: 10.1016/j.carbpol.2021.118286] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2021] [Revised: 05/08/2021] [Accepted: 05/29/2021] [Indexed: 10/21/2022]
Abstract
This work investigated the effect of adding low concentrations of nano-SiO2 (0.5, 1.0 and 1.5%) in the properties of films based on sodium alginate, to identify lower thresholds in the proportion of the reinforcing agent. It was found that, even in the smallest proportion, thermal stability of the nanocomposites improved significantly (with degradation onset increased by almost 15% compared with the control film). The surface morphology showed pronounced roughness at nano-SiO2 concentrations greater than 1.0%, indicating agglomeration of part of the nanomaterial. Mechanical properties were reduced for the samples with concentrations equal to 1.0 and 1.5%, however, without significant differences between them. Conversely, water vapor and light barrier properties have not undergone significant changes in any formulation. Therefore, the use of 0.5% nano-SiO2 in alginate films would be an easy and economically interesting way to improve thermal stability, without significantly reducing mechanical properties of the pure material.
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Affiliation(s)
- Luís Marangoni Júnior
- Packaging Technology Center, Institute of Food Technology, Campinas, São Paulo, Brazil; Department of Food Engineering and Technology, School of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil.
| | - Renan Garcia da Silva
- Packaging Technology Center, Institute of Food Technology, Campinas, São Paulo, Brazil; Department of Bioprocess and Materials Engineering, School of Chemical Engineering, University of Campinas, Campinas, São Paulo, Brazil
| | - Carlos Alberto Rodrigues Anjos
- Department of Food Engineering and Technology, School of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil
| | - Roniérik Pioli Vieira
- Department of Bioprocess and Materials Engineering, School of Chemical Engineering, University of Campinas, Campinas, São Paulo, Brazil
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