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Jia X, Li X, Zhao J, Kong B, Wang H, Liu Q, Wang H. Fabrication and characterization of crosslinked pea protein isolated/pullulan/allicin electrospun nanofiber films as potential active packaging material. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100873] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Stoleru E, Vasile C, Irimia A, Brebu M. Towards a Bioactive Food Packaging: Poly(Lactic Acid) Surface Functionalized by Chitosan Coating Embedding Clove and Argan Oils. Molecules 2021; 26:4500. [PMID: 34361651 PMCID: PMC8348099 DOI: 10.3390/molecules26154500] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2021] [Revised: 07/21/2021] [Accepted: 07/22/2021] [Indexed: 12/15/2022] Open
Abstract
Here we introduce a new method aiming the immobilization of bioactive principles onto polymeric substrates, combining a surface activation and emulsion entrapment approach. Natural products with antimicrobial/antioxidant properties (essential oil from Syzygium aromaticum-clove and vegetal oil from Argania spinosa L-argan) were stabilized in emulsions with chitosan, a natural biodegradable polymer that has antimicrobial activity. The emulsions were laid on poly(lactic acid) (PLA), a synthetic biodegradable plastic from renewable resources, which was previously activated by plasma treatment. Bioactive materials were obtained, with low permeability for oxygen, high radical scavenging activity and strong inhibition of growth for Listeria monocytogenes, Salmonella Typhimurium and Escherichia coli bacteria. Clove oil was better dispersed in a more stable emulsion (no separation after six months) compared with argan oil. This leads to a compact and finely structured coating, with better overall properties. While both clove and argan oils are highly hydrophobic, the coatings showed increased hydrophilicity, especially for argan, due to preferential interactions with different functional groups in chitosan. The PLA films coated with oil-loaded chitosan showed promising results in retarding the food spoilage of meat, and especially cheese. Argan, and in particular, clove oil offered good UV protection, suitable for sterilization purposes. Therefore, using the emulsion stabilization of bioactive principles and immobilization onto plasma activated polymeric surfaces we obtained a bioactive material that combines the physical properties and the biodegradability of PLA with the antibacterial activity of chitosan and the antioxidant function of vegetal oils. This prevents microbial growth and food oxidation and could open new perspectives in the field of food packaging materials.
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Affiliation(s)
- Elena Stoleru
- Physical Chemistry of Polymers Department, “Petru Poni” Institute of Macromolecular Chemistry, 41A Gr. Ghica Voda Alley, 700487 Iaşi, Romania; (C.V.); (A.I.)
| | | | | | - Mihai Brebu
- Physical Chemistry of Polymers Department, “Petru Poni” Institute of Macromolecular Chemistry, 41A Gr. Ghica Voda Alley, 700487 Iaşi, Romania; (C.V.); (A.I.)
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Wei L, Song J, Cheng B, Yang Z. Synthesis, characterization and antibacterial properties of novel cellulose acetate sorbate. Carbohydr Polym 2020; 243:116416. [DOI: 10.1016/j.carbpol.2020.116416] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2019] [Revised: 04/27/2020] [Accepted: 05/01/2020] [Indexed: 12/30/2022]
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4
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Tomat D, Soazo M, Verdini R, Casabonne C, Aquili V, Balagué C, Quiberoni A. Evaluation of an WPC edible film added with a cocktail of six lytic phages against foodborne pathogens such as enteropathogenic and Shigatoxigenic Escherichia coli. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108316] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Fasihnia SH, Peighambardoust SH, Peighambardoust SJ, Oromiehie A. Development of novel active polypropylene based packaging films containing different concentrations of sorbic acid. Food Packag Shelf Life 2018. [DOI: 10.1016/j.fpsl.2018.10.001] [Citation(s) in RCA: 40] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Wang Q, Wang J, Ding W, Zhang D, Reed K, Zhang B. Alternatives to carcinogenic preservatives in Chinese Sausage - Sorbic acid-loaded chitosan/tripolyphosphate nanoparticles. Int J Biol Macromol 2018; 120:28-33. [PMID: 30098368 DOI: 10.1016/j.ijbiomac.2018.08.034] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2018] [Revised: 07/23/2018] [Accepted: 08/07/2018] [Indexed: 10/28/2022]
Abstract
Preservatives in processed meat raise significant concerns associated with bowel cancer and diabetes, and implicate various public health issues. This introduces the need for safer preservatives to uphold public health standards. However, developing safer alternatives to these preservatives poses a significant challenge to food industry. A potential solution to this issue is the use of loaded nanoparticles as preservative agents. This study investigated antimicrobial and antioxidant effects of sorbic acid-loaded chitosan/tripolyphosphate nanoparticles (SAN) in Chinese Sausage. SAN were prepared through ionic gelation, followed by natural air-drying for 20 days. After preparation, the antimicrobial and antioxidant activities of various treatment groups were analyzed intermittently during storage at room temperature. SAN-treated samples had significantly lower levels of surviving bacteria, molds, and yeasts than the blank control (p < 0.05) over the entire 72 days of storage. Additionally the SAN-treated samples also had lower levels of surviving bacteria than the chitosan/tripolyphosphate samples after 31-56 days of storage (p < 0.05). The thiobarbituric acid value and pH of the SAN-treated samples were also significantly lower than the blank control (p < 0.05). These results indicated that SAN could be a good intervention strategy to retard lipid oxidation and inhibit microbial growth in Chinese Sausage.
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Affiliation(s)
- Qian Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Jiayi Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Wu Ding
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China.
| | - Dequan Zhang
- Key Laboratory of Agro-products Processing, Ministry of Agriculture, Institute of Food Science and Technology, Chinese Academy of Agricultural Science, Beijing 100193, China.
| | - Kevin Reed
- University of Massachusetts, Department of Biomedical and Nutritional Sciences, Lowell, MA 01854, USA.
| | - Boce Zhang
- University of Massachusetts, Department of Biomedical and Nutritional Sciences, Lowell, MA 01854, USA.
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Kurek M, Laridon Y, Torrieri E, Guillard V, Pant A, Stramm C, Gontard N, Guillaume C. A mathematical model for tailoring antimicrobial packaging material containing encapsulated volatile compounds. INNOV FOOD SCI EMERG 2017. [DOI: 10.1016/j.ifset.2017.05.014] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Lavoine N, Guillard V, Desloges I, Gontard N, Bras J. Active bio-based food-packaging: Diffusion and release of active substances through and from cellulose nanofiber coating toward food-packaging design. Carbohydr Polym 2016; 149:40-50. [PMID: 27261728 DOI: 10.1016/j.carbpol.2016.04.048] [Citation(s) in RCA: 55] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2016] [Revised: 04/04/2016] [Accepted: 04/09/2016] [Indexed: 11/29/2022]
Abstract
Cellulose nanofibers (CNFs) were recently investigated for the elaboration of new functional food-packaging materials. Their nanoporous network was especially of interest for controlling the release of active species. Qualitative release studies were conducted, but quantification of the diffusion phenomenon observed when the active species are released from and through CNF coating has not yet been studied. Therefore, this work aims to model CNF-coated paper substrates as controlled release system for food-packaging using release data obtained for two model molecules, namely caffeine and chlorhexidine digluconate. The applied mathematical model - derived from Fickian diffusion - was validated for caffeine only. When the active species chemically interacts with the release device, another model is required as a non-predominantly diffusion-controlled release was observed. From caffeine modeling data, a theoretical active food-packaging material was designed. The use of CNFs as barrier coating was proved to be the ideal material configuration that best meets specifications.
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Affiliation(s)
- Nathalie Lavoine
- Université Grenoble Alpes, LGP2, F-38000 Grenoble, France; CNRS, LGP2, F-38000 Grenoble, France.
| | - Valérie Guillard
- UMR IATE, Université Montpellier II, CC023, Place Eugène Bataillon, 34095 Montpellier Cedex, France.
| | - Isabelle Desloges
- Université Grenoble Alpes, LGP2, F-38000 Grenoble, France; CNRS, LGP2, F-38000 Grenoble, France.
| | - Nathalie Gontard
- UMR IATE, Université Montpellier II, CC023, Place Eugène Bataillon, 34095 Montpellier Cedex, France.
| | - Julien Bras
- Université Grenoble Alpes, LGP2, F-38000 Grenoble, France; CNRS, LGP2, F-38000 Grenoble, France.
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Rodríguez-Martínez A, Sendón R, Abad M, González-Rodríguez M, Barros-Velázquez J, Aubourg S, Paseiro-Losada P, Rodríguez-Bernaldo de Quirós A. Migration kinetics of sorbic acid from polylactic acid and seaweed based films into food simulants. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.08.029] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Cui H, Zhang X, Zhou H, Zhao C, Lin L. Antimicrobial activity and mechanisms of Salvia sclarea essential oil. BOTANICAL STUDIES 2015; 56:16. [PMID: 28510825 PMCID: PMC5432889 DOI: 10.1186/s40529-015-0096-4] [Citation(s) in RCA: 72] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/15/2014] [Accepted: 05/29/2015] [Indexed: 05/15/2023]
Abstract
BACKGROUND Nowadays, essential oils are recognized as safe substances and can be used as antibacterial additives. Salvia sclarea is one of the most important aromatic plants cultivated world-wide as a source of essential oils. In addition to being flavoring foods, Salvia sclarea essential oil can also act as antimicrobials and preservatives against food spoilage. Understanding more about the antibacterial performance and possible mechanism of Salvia sclarea essential oil will be helpful for its application in the future. But so far few related researches have been reported. RESULTS In our study, Salvia sclarea oil showed obvious antibacterial activity against all tested bacterial strains. Minimum inhibitory concentration (MIC) and minimum bactericide concentration (MBC) of seven pathogens were 0.05 and 0.1 % respectively. In addition, Salvia sclarea oil also exhibited a significant inhibitory effect on the growth of Escherichia coli (E. coli) in phosphate buffer saline (PBS) and meats. After treated with Salvia sclarea oil, Scanning Electron Microscope (SEM) images can clearly see the damage of cell membrane; the intracellular ATP concentrations of E. coli and S. aureus reduced 98.27 and 69.61 % respectively, compared to the control groups; the nuclear DNA content of E. coli and S. aureus was significantly reduced to 48.32 and 50.77 % respectively. In addition, there was massive leakage of cellular material when E. coli and S. aureus were exposed to Salvia sclarea oil. CONCLUSIONS Salvia sclarea essential oil damaged the cell membrane and changed the cell membrane permeability, leading to the release of some cytoplasm such as macromolecular substances, ATP and DNA. In general, the antimicrobial action of Salvia sclarea essential oil is not only attributable to a unique pathway, but also involves a series of events both on the cell surface and within the cytoplasm. Therefore, more experiments need to be done to fully understand the antimicrobial mechanism of Salvia sclarea essential oil.
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Affiliation(s)
- Haiying Cui
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang, 212013, P. R. China
| | - Xuejing Zhang
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang, 212013, P. R. China
| | - Hui Zhou
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang, 212013, P. R. China
| | - Chengting Zhao
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang, 212013, P. R. China
| | - Lin Lin
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang, 212013, P. R. China.
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Lavoine N, Desloges I, Manship B, Bras J. Antibacterial paperboard packaging using microfibrillated cellulose. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2015; 52:5590-600. [PMID: 26344972 PMCID: PMC4554627 DOI: 10.1007/s13197-014-1675-1] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/28/2014] [Accepted: 12/02/2014] [Indexed: 11/29/2022]
Abstract
The industry and consumers are focusing more and more on the development of biodegradable and lightweight food-packaging materials, which could better preserve the quality of the food and improve its shelf-life. In an attempt to meet these requirements, this study presents a novel bio-substrate able to contain active bio-molecules for future food-packaging applications. Based on a paperboard substrate, the development of an antibacterial bio-packaging material is, therein, achieved using a chlorhexidine digluconate (CHX) solution as a model of an antibacterial molecule, mixed with microfibrillated cellulose (MFC) and used as coating onto paperboard samples. AFM and FE-SEM analyses were performed to underline the nanoporous MFC network able to trap and to progressively release the CHX molecules. The release study of CHX was conducted in an aqueous medium and showed a lower proportion (20 %) of CHX released when using MFC. This led to the constant release of low amounts of CHX over 40 h. Antibacterial tests were carried out to assess the preservation of the antibacterial activity of the samples after the release studies. Samples remained active against Bacillus subtilis, with better results being obtained when MFC was used. The preservation of the quality of a model food was finally evaluated paving the way for future promising applications in the food packaging industry.
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Affiliation(s)
- Nathalie Lavoine
- Laboratoire Génie des Procédés Papetiers (LGP2), UMR CNRS 5518, CS 10065, Grenoble INP-Pagora – 461, Rue de la Papeterie, 38402 Saint Martin D’Hères Cedex, France
| | - Isabelle Desloges
- Laboratoire Génie des Procédés Papetiers (LGP2), UMR CNRS 5518, CS 10065, Grenoble INP-Pagora – 461, Rue de la Papeterie, 38402 Saint Martin D’Hères Cedex, France
| | - Brigitte Manship
- Laboratoire Génie des Procédés Papetiers (LGP2), UMR CNRS 5518, CS 10065, Grenoble INP-Pagora – 461, Rue de la Papeterie, 38402 Saint Martin D’Hères Cedex, France
| | - Julien Bras
- Laboratoire Génie des Procédés Papetiers (LGP2), UMR CNRS 5518, CS 10065, Grenoble INP-Pagora – 461, Rue de la Papeterie, 38402 Saint Martin D’Hères Cedex, France
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Cui H, Zhang X, Zhou H, Zhao C, Xiao Z, Lin L, Li C. Antibacterial Properties of Nutmeg Oil in Pork and Its Possible Mechanism. J Food Saf 2015. [DOI: 10.1111/jfs.12184] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
Affiliation(s)
- Haiying Cui
- School of Food and Biological Engineering; Jiangsu University; Zhenjiang 212013 China
| | - Xuejing Zhang
- School of Food and Biological Engineering; Jiangsu University; Zhenjiang 212013 China
| | - Hui Zhou
- School of Food and Biological Engineering; Jiangsu University; Zhenjiang 212013 China
| | - Chengting Zhao
- School of Food and Biological Engineering; Jiangsu University; Zhenjiang 212013 China
| | | | - Lin Lin
- School of Food and Biological Engineering; Jiangsu University; Zhenjiang 212013 China
- Hunan Academy of Forestry; Changsha China
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15
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Bioactivity and morphological changes of bacterial cells after exposure to 3-(p-chlorophenyl)thio citronellal. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2014.05.036] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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16
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Physical, mechanical and antimicrobial properties of Argentine anchovy (Engraulis anchoita) protein films incorporated with organic acids. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2013.10.017] [Citation(s) in RCA: 48] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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17
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Structure and properties of hydroxypropyl methyl cellulose—Sodium caseinate film cross-linked by TGase. Food Packag Shelf Life 2014. [DOI: 10.1016/j.fpsl.2014.03.002] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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18
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Pérez LM, Soazo MDV, Balagué CE, Rubiolo AC, Verdini RA. Effect of pH on the effectiveness of whey protein/glycerol edible films containing potassium sorbate to control non-O157 shiga toxin-producing Escherichia coli in ready-to-eat foods. Food Control 2014. [DOI: 10.1016/j.foodcont.2013.09.018] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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19
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Lavoine N, Desloges I, Bras J. Microfibrillated cellulose coatings as new release systems for active packaging. Carbohydr Polym 2014; 103:528-37. [DOI: 10.1016/j.carbpol.2013.12.035] [Citation(s) in RCA: 95] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2013] [Revised: 10/30/2013] [Accepted: 12/11/2013] [Indexed: 02/06/2023]
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20
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Hauser C, Müller U, Sauer T, Augner K, Pischetsrieder M. Maillard reaction products as antimicrobial components for packaging films. Food Chem 2014; 145:608-13. [DOI: 10.1016/j.foodchem.2013.08.083] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2013] [Revised: 08/02/2013] [Accepted: 08/21/2013] [Indexed: 10/26/2022]
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21
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Haq MA, Azam M, Hasnain A. Gum cordia as carrier of antioxidants: effects on lipid oxidation of peanuts. Journal of Food Science and Technology 2013; 52:2366-72. [PMID: 25829621 DOI: 10.1007/s13197-013-1199-0] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/04/2013] [Accepted: 10/16/2013] [Indexed: 11/27/2022]
Abstract
Performance of antioxidants is improved by incorporating them into polymer matrix such as polysaccharides based edible coatings. Gum cordia, an anionic polysaccharide extracted from the fruits of Cordia.myxa could be used as carrier of antioxidants by virtue of its strong adhering and emulsifying properties. This study aimed to explore the potential of gum cordia as carrier of antioxidants when applied as edible coating on peanuts. Gum Cordia was compared with carboxymethyl cellulose (CMC) in delivering of antioxidants: butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT) and ascorbic acid (AA). Coated and uncoated peanuts were stored at 35 °C for 126 days and coating carrier effectiveness was measured by following lipid oxidation using chemical parameters (peroxide value and thiobarbituric acid reactive species) and sensory evaluation (oxidized flavor). Significant differences (p < 0.05) between coated and uncoated samples were observed. Gum cordia was found better than CMC to deliver the antioxidants. Gum cordia based coating in combination with BHA/BHT exhibited highest protection (290 % higher shelf life than control) based on peroxide value (40 meq.O2 kg(-1)) followed by gum codia plus BHT (244 %), gum cordia plus BHA (232 %), CMC plus BHA/BHT (184 %), CMC plus BHA (139 %), CMC plus BHT (119 %), gum cordia plus AA (96 %) and CMC plus AA (46 %).
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Affiliation(s)
- Muhammad Abdul Haq
- Department of Food Science & Technology, University of Karachi, Karachi, 75270 Pakistan
| | - Mahmood Azam
- Department of Food Science & Technology, University of Karachi, Karachi, 75270 Pakistan
| | - Abid Hasnain
- Department of Food Science & Technology, University of Karachi, Karachi, 75270 Pakistan
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Encapsulation of volatiles in nanofibrous polysaccharide membranes for humidity-triggered release. Carbohydr Polym 2013; 98:17-25. [DOI: 10.1016/j.carbpol.2013.04.068] [Citation(s) in RCA: 65] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2013] [Revised: 04/15/2013] [Accepted: 04/16/2013] [Indexed: 11/18/2022]
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23
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Microencapsulation with chitosan by spray drying for industry applications – A review. Trends Food Sci Technol 2013. [DOI: 10.1016/j.tifs.2013.04.001] [Citation(s) in RCA: 216] [Impact Index Per Article: 19.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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Wang YF, Shao JJ, Zhou CH, Zhang DL, Bie XM, Lv FX, Zhang C, Lu ZX. Food preservation effects of curcumin microcapsules. Food Control 2012. [DOI: 10.1016/j.foodcont.2012.03.008] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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25
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Jipa IM, Stoica-Guzun A, Stroescu M. Controlled release of sorbic acid from bacterial cellulose based mono and multilayer antimicrobial films. Lebensm Wiss Technol 2012. [DOI: 10.1016/j.lwt.2012.01.039] [Citation(s) in RCA: 67] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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26
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Victoria FN, Radatz CS, Sachini M, Jacob RG, Alves D, Savegnago L, Perin G, Motta AS, Silva WP, Lenardão EJ. Further analysis of the antimicrobial activity of α-phenylseleno citronellal and α-phenylseleno citronellol. Food Control 2012. [DOI: 10.1016/j.foodcont.2011.06.017] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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27
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Combined effect of high pressure treatment and anti-microbial bio-sourced materials on microorganisms' growth in model food during storage. INNOV FOOD SCI EMERG 2011. [DOI: 10.1016/j.ifset.2011.06.012] [Citation(s) in RCA: 41] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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28
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Mastromatteo M, Mastromatteo M, Conte A, Del Nobile MA. Advances in controlled release devices for food packaging applications. Trends Food Sci Technol 2010. [DOI: 10.1016/j.tifs.2010.07.010] [Citation(s) in RCA: 140] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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30
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Diffusivity of propolis compounds in Polylactic acid polymer for the development of anti-microbial packaging films. J FOOD ENG 2010. [DOI: 10.1016/j.jfoodeng.2009.12.028] [Citation(s) in RCA: 92] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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