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Zahidova F, Yildiz S, Özdemir A, Gülfen M, Yemiş GP. Modification of poly(L-lactic acid)-based films and evaluation of physical and antibacterial properties by using multivariate data analysis. Int J Biol Macromol 2023; 241:124583. [PMID: 37100330 DOI: 10.1016/j.ijbiomac.2023.124583] [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: 01/17/2023] [Revised: 04/04/2023] [Accepted: 04/20/2023] [Indexed: 04/28/2023]
Abstract
The aim of this study is to prepare new packaging materials with improved physical and antimicrobial properties that prevent the growth of microorganisms. Poly(L-lactic acid) (PLA) based packaging films were prepared by the solvent-casting method using spruce resin (SR), epoxidized soybean oil, an essential oil mixture (calendula and clove oil), and silver nanoparticles (AgNPs). The AgNPs were synthesized by the polyphenol reduction method, using spruce resin dissolved in methylene chloride. The prepared films were tested for antibacterial activity and physical properties, such as tensile strength (TS), elongation at break (EB), elastic modulus (EM), water vapor permeability (WVP), and UV-C blocking effect. The addition of SR decreased the water vapor permeation (WVP) of the films, whereas the addition of essential oils (EOs) increased this property due to their higher polarity. The morphological, thermal, and structural properties were characterized using SEM, UV-Visible spectroscopy, FTIR, and DSC. The agar disc well method showed that SR, AgNPs, and EOs imparted antibacterial activity to the PLA-based films against Staphylococcus aureus and Escherichia coli. Multivariate data analysis tools, such as principal component and hierarchical cluster analysis, were used to discriminate PLA-based films by simultaneously evaluating their physical and antibacterial properties.
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Affiliation(s)
- Fidan Zahidova
- Department of Chemistry, Faculty of Arts & Science, Sakarya University, 54187, Sakarya, Turkey
| | - Semanur Yildiz
- Food Engineering Department, Faculty of Engineering, Sakarya University, 54187, Sakarya, Turkey
| | - Abdil Özdemir
- Department of Chemistry, Faculty of Arts & Science, Sakarya University, 54187, Sakarya, Turkey.
| | - Mustafa Gülfen
- Department of Chemistry, Faculty of Arts & Science, Sakarya University, 54187, Sakarya, Turkey
| | - Gökçe Polat Yemiş
- Food Engineering Department, Faculty of Engineering, Sakarya University, 54187, Sakarya, Turkey
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2
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Flexible sensing enabled agri-food cold chain quality control: A review of mechanism analysis, emerging applications, and system integration. Trends Food Sci Technol 2023. [DOI: 10.1016/j.tifs.2023.02.010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/13/2023]
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3
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Kosegarten C, Ramírez‐Corona N, López‐Malo A, Mani‐López E. Wheat‐based fried snacks shelf‐life prediction using kinetic, probabilistic, and time‐to‐fail models. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16548] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- C.E. Kosegarten
- Departamento de Ingeniería Química y Alimentos. Universidad de las Américas Puebla. Sta. Catarina Mártir, Cholula Puebla México
| | - N. Ramírez‐Corona
- Departamento de Ingeniería Química y Alimentos. Universidad de las Américas Puebla. Sta. Catarina Mártir, Cholula Puebla México
| | - A. López‐Malo
- Departamento de Ingeniería Química y Alimentos. Universidad de las Américas Puebla. Sta. Catarina Mártir, Cholula Puebla México
| | - E. Mani‐López
- Departamento de Ingeniería Química y Alimentos. Universidad de las Américas Puebla. Sta. Catarina Mártir, Cholula Puebla México
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Lee DS, Robertson GL. Shelf‐life estimation of packaged dried foods as affected by choice of moisture sorption isotherm models. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16335] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Dong Sun Lee
- School of Bioconvergence Kyungnam University Changwon South Korea
| | - Gordon L. Robertson
- School of Agriculture and Food Sciences University of Queensland Brisbane Queensland Australia
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Pascoal DRDC, Moura LE, Silva JRD, Assis DDJ, Costa SS, Druzian JI. Characteristics volatiles of cassava flours and their relationship to parameters other, process and geographical origin: a preliminary study. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.80221] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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6
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Interactive influence of decision criteria, packaging film, storage temperature and humidity on shelf life of packaged dried vegetables. Food Packag Shelf Life 2021. [DOI: 10.1016/j.fpsl.2021.100674] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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7
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Robertson GL, Lee DS. Comparison of linear and GAB isotherms for estimating the shelf life of low moisture foods packaged in plastic films. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110317] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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8
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Karrila SJ, Karrila TT. Effect of powdering on critical water activity estimate from dynamic dewpoint isotherm of a crispy starch-based snack: a case study with fish cracker. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2020; 57:4123-4132. [PMID: 33071333 PMCID: PMC7520483 DOI: 10.1007/s13197-020-04448-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/30/2020] [Accepted: 04/15/2020] [Indexed: 06/11/2023]
Abstract
The moisture sorption isotherm (MSI) and critical water activity (a w,crit ) of a dry food determine the moisture barrier properties required of packaging for desired shelf life of starchy dry food. These can be obtained with the novel rapid dynamic dewpoint isotherm method (DDI), but with such rapid measurement incomplete equilibration is of concern, and this relates to suitable particle size of the sample tested. Further, an MSI curve without clear inflection point can make it difficult to extract the a w,crit. The objective of this work was to investigate the effects of particle size of a starch based snack on its MSI and on a w,crit . A novel model to fit the MSI data was also created to obtain the a w,crit . Fish cracker samples were prepared in three particle sizes (< 180 µm, 250-425 µm, and ~ 3000 µm) and tested at 25 and 35 °C for MSI using DDI. The sample comminution by grinding had clear and consistent effects, with finer particles absorbing more moisture. For this crispy snack, the rapid dense measurements enabled estimating the critical point that was robust against a 10 °C temperature change with about 200 µm particle diameter. This suggests near complete equilibration by the lack of rate effects from temperature, which were seen with larger particles. The results indicate that powdering dry crispy foods enables proper DDI measurements, while without powdering the isotherms can be degraded by particle size effects. The broken-stick type model fit the data extremely well and showed the critical transition clearly as a jump discontinuity in the derivative (slope).
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Affiliation(s)
- S. J. Karrila
- Faculty of Science and Industrial Technology, Prince of Songkla University, Surat Thani Campus, Surat Thani, 84000 Thailand
| | - T. T. Karrila
- Department of Food Science and Nutrition, Faculty of Science and Technology, Prince of Songkla University, Pattani Campus, Pattani, 94000 Thailand
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Naidu DS, John MJ. Effect of Clay Nanofillers on the Mechanical and Water Vapor Permeability Properties of Xylan-Alginate Films. Polymers (Basel) 2020; 12:polym12102279. [PMID: 33020377 PMCID: PMC7601507 DOI: 10.3390/polym12102279] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2020] [Revised: 07/29/2020] [Accepted: 07/29/2020] [Indexed: 01/04/2023] Open
Abstract
In this study, xylan–alginate-based films were reinforced with nanoclays (bentonite or halloysite) by the solvent casting technique. The effect of the nanoclay loadings (1–5 wt %) on various properties—mechanical, optical, thermal, solubility, water sorption, and water vapor permeability (WVP)—of the xylan–alginate films were examined for their application as food packaging materials. A 5 wt % loading of either bentonite or halloysite resulted in a 49% decrease of the WVP due to the impermeable nature of the silicate layers that make up both bentonite and halloysite. Thermal stability and solubility of the nanocomposite films were not significantly influenced by the presence of the nanoclays, whereas the optical properties were significantly improved when compared to neat xylan–alginate blend. In general, films reinforced with bentonite exhibited superior mechanical and optical properties when compared to both halloysite-based nanocomposite and neat films.
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Affiliation(s)
- Darrel S. Naidu
- CSIR, Centre for Nanostructures and Advanced Materials, Pretoria 0184, South Africa;
- Department of Chemistry, Nelson Mandela University, Port Elizabeth 6031, South Africa
- Correspondence:
| | - Maya J. John
- CSIR, Centre for Nanostructures and Advanced Materials, Pretoria 0184, South Africa;
- Department of Chemistry, Nelson Mandela University, Port Elizabeth 6031, South Africa
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Araújo ALD, Pena RDS. Effect of particle size and temperature on the hygroscopic behaviour of cassava flour from dry group and storage time estimation. CYTA - JOURNAL OF FOOD 2020. [DOI: 10.1080/19476337.2020.1717635] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Adriano Lucena de Araújo
- Post Graduated Program in Food Science and Technology, Institute of Technology, Federal University of Pará – UFPA, Belém, Brazil
| | - Rosinelson da Silva Pena
- Post Graduated Program in Food Science and Technology, Institute of Technology, Federal University of Pará – UFPA, Belém, Brazil
- Faculty of Food Engineering, Institute of Technology, Federal University of Pará – UFPA, Belém, Brazil
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Pakpahan N, Kusnandar F, Syamsir E. PERILAKU ISOTERM SORPSI AIR DAN DAN PERUBAHAN FISIK KERUPUK TAPIOKA PADA SUHU PENYIMPANAN YANG BERBEDA. JURNAL TEKNOLOGI DAN INDUSTRI PANGAN 2017. [DOI: 10.6066/jtip.2017.28.2.91] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
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12
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Tumwesigye K, Oliveira J, Sousa-Gallagher M. Quantitative and mechanistic analysis of impact of novel cassava-assisted improved processing on fluid transport phenomenon in humidity-temperature-stressed bio-derived films. Eur Polym J 2017. [DOI: 10.1016/j.eurpolymj.2017.04.027] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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13
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Wang HJ, An DS, Rhim JW, Lee DS. Shiitake mushroom packages tuned in active CO2 and moisture absorption requirements. Food Packag Shelf Life 2017. [DOI: 10.1016/j.fpsl.2016.11.002] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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14
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Raji AO, Akinoso R, Aruna TE, Raji MO. Reconstitution potentials and moisture sorption isotherms of selected freeze dried Nigerian soups. J FOOD PROCESS ENG 2016. [DOI: 10.1111/jfpe.12516] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Akeem Olayemi Raji
- Department of Food Agric and Biological Engineering, College of Engineering and Technology; Kwara State University; Malete Ilorin Nigeria
| | - Rahman Akinoso
- Department of Food Technology, Faculty of Technology; University of Ibadan; Nigeria
| | - Tawakalitu Eniola Aruna
- Department of Food Agric and Biological Engineering, College of Engineering and Technology; Kwara State University; Malete Ilorin Nigeria
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Santos TD, Freitas BCBD, Moreira JB, Zanfonato K, Costa JAV. Development of powdered food with the addition of Spirulina for food supplementation of the elderly population. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2016.07.016] [Citation(s) in RCA: 42] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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16
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Witczak T, Witczak M, Socha R, StĘPień A, Grzesik M. Candied Orange Peel Produced in Solutions with Various Sugar Compositions: Sugar Composition and Sorption Properties of the Product. J FOOD PROCESS ENG 2016. [DOI: 10.1111/jfpe.12367] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Teresa Witczak
- Departments of Engineering and Machinery for Food Industry; Balicka 122 Str. 30-149 Krakow Poland
| | - Mariusz Witczak
- Departments of Engineering and Machinery for Food Industry; Balicka 122 Str. 30-149 Krakow Poland
| | - Robert Socha
- Food Analysis and Quality Assessment; University of Agriculture in Krakow; Balicka 122 Str. 30-149 Krakow Poland
| | - Anna StĘPień
- Departments of Engineering and Machinery for Food Industry; Balicka 122 Str. 30-149 Krakow Poland
| | - Mirosław Grzesik
- Departments of Engineering and Machinery for Food Industry; Balicka 122 Str. 30-149 Krakow Poland
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Reinas I, Oliveira J, Pereira J, Mahajan P, Poças F. A quantitative approach to assess the contribution of seals to the permeability of water vapour and oxygen in thermosealed packages. Food Packag Shelf Life 2016. [DOI: 10.1016/j.fpsl.2016.01.003] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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18
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Hao F, Lu L, Wang J. Finite Element Simulation of Shelf Life Prediction of Moisture-Sensitive Crackers in Permeable Packaging under Different Storage Conditions. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12581] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Fayi Hao
- Jiangnan University; Wuxi 214122 China
| | - Lixin Lu
- Jiangnan University; Wuxi 214122 China
- Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology; Wuxi 214122 China
| | - Jun Wang
- Jiangnan University; Wuxi 214122 China
- Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology; Wuxi 214122 China
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Uchechukwu-Agua AD, Caleb OJ, Manley M, Opara UL. Effects of storage conditions and duration on physicochemical and microbial quality of the flour of two cassava cultivars (TME 419 and UMUCASS 36). CYTA - JOURNAL OF FOOD 2015. [DOI: 10.1080/19476337.2015.1029524] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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20
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Uchechukwu-Agua AD, Caleb OJ, Opara UL. Postharvest Handling and Storage of Fresh Cassava Root and Products: a Review. FOOD BIOPROCESS TECH 2015. [DOI: 10.1007/s11947-015-1478-z] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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21
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Evaluation of Accelerated Test Factors through the Development of Predictive Models in Vacuum-Packaged Compressed Biscuits. FOOD ANAL METHOD 2014. [DOI: 10.1007/s12161-014-0035-0] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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22
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Cardoso JM, Pena RDS. Hygroscopic behavior of banana (Musa ssp. AAA) flour in different ripening stages. FOOD AND BIOPRODUCTS PROCESSING 2014. [DOI: 10.1016/j.fbp.2013.08.004] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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23
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- S, Mariana E, Yulianto A. PEMBUATAN CRACKERS JAGUNG DAN PENDUGAAN UMUR SIMPANNYA DENGAN PENDEKATAN KADAR AIR KRITIS. JURNAL TEKNOLOGI DAN INDUSTRI PANGAN 2013. [DOI: 10.6066/jtip.2013.24.2.129] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
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Hayati R. Analysis of Moisture Sorption Isotherm Fraction of Roselle Powder and Its Effect on Products the Quality Characteristics. JURNAL TEKNOLOGI DAN INDUSTRI PANGAN 2013. [DOI: 10.6066/jtip.2013.24.1.68] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
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25
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