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Chan SS, Moen B, Løvdal T, Roth B, Nilsson A, Pettersen MK, Rotabakk BT. Extending the Shelf Life of Atlantic Salmon ( Salmo salar) with Sub-Chilled Storage and Modified Atmosphere Packaging in Recyclable Mono-Material Trays. Foods 2023; 13:19. [PMID: 38201047 PMCID: PMC10778411 DOI: 10.3390/foods13010019] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2023] [Revised: 12/07/2023] [Accepted: 12/13/2023] [Indexed: 01/12/2024] Open
Abstract
This study investigated the effect of sub-chilling whole gutted salmon and sub-chilled storage at -1 °C in modified-atmosphere packaging in two recyclable mono-material trays (CPET, HDPE). Quality parameters were measured, including water-holding properties, salt content, color, texture, lipid oxidation, and sensory and microbiological shelf life. The oxygen transmission rate was measured for the packages. Compared to traditional fish storage on ice, sub-chilling gave a 0.4% weight gain, better water-holding capacity, and higher salt content. The sub-chilled fish gave a significantly better sensory quality and microbiological shelf life of up to 49 days. Photobacterium was the dominating bacteria during storage. Salmon packaged in CPET trays had a higher drip loss than HDPE trays, but a lower rate of lipid oxidation (1-penten-3-ol). Our results showed the feasibility of significantly extending shelf life with sub-chilling, removing the need for ice. Moreover, using recyclable trays for packaging contributes to a circular economy without compromising food quality.
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Affiliation(s)
- Sherry Stephanie Chan
- Department of Processing Technology, Nofima AS, 4021 Stavanger, Norway; (S.S.C.); (T.L.); (B.R.)
| | - Birgitte Moen
- Department of Food Safety and Quality, Nofima AS, 1433 Ås, Norway; (B.M.); (M.K.P.)
| | - Trond Løvdal
- Department of Processing Technology, Nofima AS, 4021 Stavanger, Norway; (S.S.C.); (T.L.); (B.R.)
| | - Bjørn Roth
- Department of Processing Technology, Nofima AS, 4021 Stavanger, Norway; (S.S.C.); (T.L.); (B.R.)
| | - Astrid Nilsson
- Department of Food and Health, Nofima AS, 1433 Ås, Norway;
| | | | - Bjørn Tore Rotabakk
- Department of Processing Technology, Nofima AS, 4021 Stavanger, Norway; (S.S.C.); (T.L.); (B.R.)
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Peixoto AM, Petronilho S, Domingues MR, Nunes FM, Lopes J, Pettersen MK, Grøvlen MS, Wetterhus EM, Gonçalves I, Coimbra MA. Potato Chips Byproducts as Feedstocks for Developing Active Starch-Based Films with Potential for Cheese Packaging. Foods 2023; 12:foods12061167. [PMID: 36981094 PMCID: PMC10048258 DOI: 10.3390/foods12061167] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2023] [Revised: 02/24/2023] [Accepted: 03/07/2023] [Indexed: 03/12/2023] Open
Abstract
The potato chip industry generates brownish frying residues, which are usually landfilled. While spent frying oil has value as biodiesel, the defatted brownish water-soluble extract (BrE) does not yet have an application. In this work, it was hypothesized that BrE can be a source of compounds for active packaging. BrE is composed of carbohydrates (66.9%), protein (5.7%), and a small amount of phenolics and esterified fatty acids. When incorporated into starch-based formulations and casted, BrE at 5%, 10%, and 15% w/w (dry starch weight) conferred a yellowish coloration while maintaining the transparency of neat films. The BrE increased the films’ traction resistance, elasticity, and antioxidant activity while decreasing their hydrophilicity. Furthermore, starch/15% BrE-based films showed diminished water vapor and good UV-light barrier properties. Their contact with sliced cheese did not change the products’ hardness during storage (14 days). Weight loss of the cheese was observed after 7 days of storage, stabilizing at 6.52%, contrary to the cheese packed in polyamide (PA)/polyethylene (PE), already used in food packaging. The cheese packed in the starch/15% BrE-based films showed a significant yellowish darkening and lower content of volatile oxidation products compared to the PA/PE. Therefore, BrE revealed to have compounds with the potential to tune the performance of starch-based films for food packaging.
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Affiliation(s)
- Ana M. Peixoto
- LAQV-REQUIMTE—Associated Laboratory for Green Chemistry of the Network of Chemistry and Technology, Department of Chemistry, Campus Universitário de Santiago, University of Aveiro, 3810-193 Aveiro, Portugal (M.A.C.)
| | - Sílvia Petronilho
- LAQV-REQUIMTE—Associated Laboratory for Green Chemistry of the Network of Chemistry and Technology, Department of Chemistry, Campus Universitário de Santiago, University of Aveiro, 3810-193 Aveiro, Portugal (M.A.C.)
- Chemistry Research Centre-Vila Real, Department of Chemistry, University of Trás os-Montes and Alto Douro, Quinta de Prados, 5001-801 Vila Real, Portugal
- Correspondence:
| | - M. Rosário Domingues
- LAQV-REQUIMTE—Associated Laboratory for Green Chemistry of the Network of Chemistry and Technology, Department of Chemistry, Campus Universitário de Santiago, University of Aveiro, 3810-193 Aveiro, Portugal (M.A.C.)
- Mass Spectrometry Centre, Department of Chemistry, Campus Universitário de Santiago, University of Aveiro, 3810-193 Aveiro, Portugal
- CESAM—Centre for Environmental and Marine Studies, Department of Chemistry, Campus Universitário de Santiago, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Fernando M. Nunes
- Chemistry Research Centre-Vila Real, Department of Chemistry, University of Trás os-Montes and Alto Douro, Quinta de Prados, 5001-801 Vila Real, Portugal
| | - Joana Lopes
- LAQV-REQUIMTE—Associated Laboratory for Green Chemistry of the Network of Chemistry and Technology, Department of Chemistry, Campus Universitário de Santiago, University of Aveiro, 3810-193 Aveiro, Portugal (M.A.C.)
- CICECO—Aveiro Institute of Materials, Department of Materials and Ceramic Engineering, Campus Universitário de Santiago, University of Aveiro, 3810-193 Aveiro, Portugal
| | | | - Magnhild S. Grøvlen
- Nofima—Norwegian Institute of Food, Fisheries and Aquaculture Research, NO-1431 Ås, Norway
| | - Elin M. Wetterhus
- Nofima—Norwegian Institute of Food, Fisheries and Aquaculture Research, NO-1431 Ås, Norway
| | - Idalina Gonçalves
- CICECO—Aveiro Institute of Materials, Department of Materials and Ceramic Engineering, Campus Universitário de Santiago, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Manuel A. Coimbra
- LAQV-REQUIMTE—Associated Laboratory for Green Chemistry of the Network of Chemistry and Technology, Department of Chemistry, Campus Universitário de Santiago, University of Aveiro, 3810-193 Aveiro, Portugal (M.A.C.)
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Gulin-Sarfraz T, Grøvlen MS, Rosqvist E, Pettersen MK, Peltonen J, Sarfraz J. Optimized multilayer coatings using layer-by-layer assembly method for excellent oxygen barrier of poly(lactic acid) based film. Colloids Surf A Physicochem Eng Asp 2023. [DOI: 10.1016/j.colsurfa.2023.131155] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/23/2023]
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Nilsen‐Nygaard J, Fernández EN, Radusin T, Rotabakk BT, Sarfraz J, Sharmin N, Sivertsvik M, Sone I, Pettersen MK. Current status of biobased and biodegradable food packaging materials: Impact on food quality and effect of innovative processing technologies. Compr Rev Food Sci Food Saf 2021; 20:1333-1380. [DOI: 10.1111/1541-4337.12715] [Citation(s) in RCA: 64] [Impact Index Per Article: 21.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2020] [Revised: 12/17/2020] [Accepted: 01/04/2021] [Indexed: 12/15/2022]
Affiliation(s)
- Julie Nilsen‐Nygaard
- Food Division Norwegian Institute of Food, Fisheries and Aquaculture (Nofima AS) Tromsø Norway
| | | | - Tanja Radusin
- Food Division Norwegian Institute of Food, Fisheries and Aquaculture (Nofima AS) Tromsø Norway
| | - Bjørn Tore Rotabakk
- Food Division Norwegian Institute of Food, Fisheries and Aquaculture (Nofima AS) Tromsø Norway
| | - Jawad Sarfraz
- Food Division Norwegian Institute of Food, Fisheries and Aquaculture (Nofima AS) Tromsø Norway
| | - Nusrat Sharmin
- Food Division Norwegian Institute of Food, Fisheries and Aquaculture (Nofima AS) Tromsø Norway
| | - Morten Sivertsvik
- Food Division Norwegian Institute of Food, Fisheries and Aquaculture (Nofima AS) Tromsø Norway
| | - Izumi Sone
- Food Division Norwegian Institute of Food, Fisheries and Aquaculture (Nofima AS) Tromsø Norway
| | - Marit Kvalvåg Pettersen
- Food Division Norwegian Institute of Food, Fisheries and Aquaculture (Nofima AS) Tromsø Norway
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Gulin-Sarfraz T, Kalantzopoulos GN, Kvalvåg Pettersen M, Wold Åsli A, Tho I, Axelsson L, Sarfraz J. Inorganic Nanocarriers for Encapsulation of Natural Antimicrobial Compounds for Potential Food Packaging Application: A Comparative Study. Nanomaterials (Basel) 2021; 11:nano11020379. [PMID: 33540744 PMCID: PMC7913054 DOI: 10.3390/nano11020379] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/13/2021] [Revised: 01/26/2021] [Accepted: 01/27/2021] [Indexed: 12/16/2022]
Abstract
Design and development of novel inorganic nanocarriers for encapsulation of natural antimicrobial substances for food packaging applications have received great interest during the last years. Natural nanoclays are the most investigated nanocarriers and recently interest has also grown in the synthetically produced porous silica particles. However, these different carrier matrices have not been compared in terms of their loading capability and subsequent release. In this study, the feasibility of porous silica particles (with different pore structures and/or surface functionalities) and commercially available nanoclays were evaluated as encapsulation matrices. Two well-studied antimicrobial substances, thymol and curcumin, were chosen as volatile and non-volatile model compounds, respectively. The encapsulation efficiency, and the subsequent dispersibility and release, of these substances differed significantly among the nanocarriers. Encapsulation of the volatile compound highly depends on the inner surface area, i.e., the protective pore environment, and an optimal nanocarrier can protect the encapsulated thymol from volatilization. For the non-volatile compound, only the release rate and dispersibility are affected by the pore structure. Further, water-activated release of the volatile compound was demonstrated and exhibited good antimicrobial efficacy in the vapor phase against Staphylococcus aureus. This comparative study can provide a base for selecting the right nanocarrier aimed at a specific food packaging application. No nanocarrier can be considered as a universally applicable one.
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Affiliation(s)
- Tina Gulin-Sarfraz
- Nofima-Norwegian Institute of Food, Fisheries and Aquaculture Research, P.O. Box 210, NO-1431 Ås, Norway; (M.K.P.); (A.W.Å.); (L.A.)
- Correspondence: (T.G.-S.); (J.S.)
| | - Georgios N. Kalantzopoulos
- Center for Materials Science and Nanotechnology (SMN), Department of Chemistry, University of Oslo, P.O. Box 1033, Blindern, NO-0315 Oslo, Norway;
| | - Marit Kvalvåg Pettersen
- Nofima-Norwegian Institute of Food, Fisheries and Aquaculture Research, P.O. Box 210, NO-1431 Ås, Norway; (M.K.P.); (A.W.Å.); (L.A.)
| | - Anette Wold Åsli
- Nofima-Norwegian Institute of Food, Fisheries and Aquaculture Research, P.O. Box 210, NO-1431 Ås, Norway; (M.K.P.); (A.W.Å.); (L.A.)
| | - Ingunn Tho
- Department of Pharmacy, University of Oslo, P.O. Box 1068, Blindern, NO-0316 Oslo, Norway;
| | - Lars Axelsson
- Nofima-Norwegian Institute of Food, Fisheries and Aquaculture Research, P.O. Box 210, NO-1431 Ås, Norway; (M.K.P.); (A.W.Å.); (L.A.)
| | - Jawad Sarfraz
- Nofima-Norwegian Institute of Food, Fisheries and Aquaculture Research, P.O. Box 210, NO-1431 Ås, Norway; (M.K.P.); (A.W.Å.); (L.A.)
- Correspondence: (T.G.-S.); (J.S.)
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Vilela C, Kurek M, Hayouka Z, Röcker B, Yildirim S, Antunes MDC, Nilsen-Nygaard J, Pettersen MK, Freire CS. A concise guide to active agents for active food packaging. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.08.006] [Citation(s) in RCA: 219] [Impact Index Per Article: 36.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Yildirim S, Röcker B, Pettersen MK, Nilsen-Nygaard J, Ayhan Z, Rutkaite R, Radusin T, Suminska P, Marcos B, Coma V. Active Packaging Applications for Food. Compr Rev Food Sci Food Saf 2017; 17:165-199. [PMID: 33350066 DOI: 10.1111/1541-4337.12322] [Citation(s) in RCA: 335] [Impact Index Per Article: 47.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2017] [Accepted: 10/29/2017] [Indexed: 01/21/2023]
Abstract
The traditional role of food packaging is continuing to evolve in response to changing market needs. Current drivers such as consumer's demand for safer, "healthier," and higher-quality foods, ideally with a long shelf-life; the demand for convenient and transparent packaging, and the preference for more sustainable packaging materials, have led to the development of new packaging technologies, such as active packaging (AP). As defined in the European regulation (EC) No 450/2009, AP systems are designed to "deliberately incorporate components that would release or absorb substances into or from the packaged food or the environment surrounding the food." Active packaging materials are thereby "intended to extend the shelf-life or to maintain or improve the condition of packaged food." Although extensive research on AP technologies is being undertaken, many of these technologies have not yet been implemented successfully in commercial food packaging systems. Broad communication of their benefits in food product applications will facilitate the successful development and market introduction. In this review, an overview of AP technologies, such as antimicrobial, antioxidant or carbon dioxide-releasing systems, and systems absorbing oxygen, moisture or ethylene, is provided, and, in particular, scientific publications illustrating the benefits of such technologies for specific food products are reviewed. Furthermore, the challenges in applying such AP technologies to food systems and the anticipated direction of future developments are discussed. This review will provide food and packaging scientists with a thorough understanding of the benefits of AP technologies when applied to specific foods and hence can assist in accelerating commercial adoption.
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Affiliation(s)
- Selçuk Yildirim
- Inst. of Food and Beverage Innovation, Dept. of Life Sciences and Facility Management, Zurich Univ. of Applied Sciences, 8820 Wädenswil, Switzerland
| | - Bettina Röcker
- Inst. of Food and Beverage Innovation, Dept. of Life Sciences and Facility Management, Zurich Univ. of Applied Sciences, 8820 Wädenswil, Switzerland
| | | | - Julie Nilsen-Nygaard
- Nofima - Norwegian Inst. of Food, Fisheries and Aquaculture Research, 1430 Aas, Norway
| | - Zehra Ayhan
- Faculty of Engineering, Dept. of Food Engineering, Sakarya Univ., Serdivan, Sakarya, Turkey
| | - Ramune Rutkaite
- Faculty of Chemical Technology, Dept. of Polymer Chemistry and Technology, Kaunas Univ. of Technology, 50254 Kaunas, Lithuania
| | - Tanja Radusin
- Inst. of Food Technology, Univ. of Novi Sad, 21000 Novi Sad, Serbia
| | - Patrycja Suminska
- Faculty of Food Sciences and Fisheries, Center of Bioimmobilization and Innovative Packaging Materials, West Pomeranian Univ. of Technology, 71-270 Szczecin, Poland
| | - Begonya Marcos
- IRTA, Food Technology, Finca Camps i Armet s/n, 17121 Monells, Spain
| | - Véronique Coma
- UMR CNRS 5629, LCPO, Bordeaux Univ., 33607 PESSAC cedex, France
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Hansen AÅ, Moen B, Rødbotten M, Berget I, Pettersen MK. Effect of vacuum or modified atmosphere packaging (MAP) in combination with a CO 2 emitter on quality parameters of cod loins ( Gadus morhua ). Food Packag Shelf Life 2016. [DOI: 10.1016/j.fpsl.2016.05.005] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Intawiwat N, Myhre E, Øysaed H, Jamtvedt SH, Pettersen MK. Packaging materials with tailor made light transmission properties for food protection. POLYM ENG SCI 2012. [DOI: 10.1002/pen.23151] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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Intawiwat N, Dahl AV, Pettersen MK, Skaret J, Rukke EO, Wold JP. Effect of different wavelength of light on the formation of photo-oxidation in Gouda-like cheese. Int Dairy J 2011. [DOI: 10.1016/j.idairyj.2011.03.005] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Pettersen MK, Mielnik MB, Eie T, Skrede G, Nilsson A. Lipid Oxidation in Frozen, Mechanically Deboned Turkey Meat as Affected by Packaging Parameters and Storage Conditions. Poult Sci 2004; 83:1240-8. [PMID: 15285519 DOI: 10.1093/ps/83.7.1240] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Mechanically deboned turkey meat (MDTM) was stored in different packaging materials (film produced with natural antioxidant (alpha-tocopherol) or synthetic antioxidant) at -20 degrees C for 12 mo in a vacuum, modified atmosphere, or air. One-half of the samples were thawed at 4 degrees C for 24 h after 1 mo of storage and then refrozen. Oxidative rancidity was evaluated during storage by measuring the development of 2-thiobarbituric acid reactive substances (TBARS), and hexanal, a volatile oxidation product. Vacuum- and modified atmosphere-packaged samples had lower TBARS values and hexanal content than air-packaged samples with corresponding treatments. Hexanal content and TBARS values increased with storage time, and the highest levels were obtained after 6 mo of storage. The largest increase was obtained with presence of oxygen. Mechanically deboned turkey meat stored in packages where a natural antioxidant (alpha-tocopherol) was used in production of one of the PE layers, had, in almost every instance, the lowest TBARS values and hexanal content when stored in vacuum or modified atmosphere. However, this difference was not statistically significant. Neither TBARS values nor hexanal content showed dependency of the temperature profile (frozen or frozen/thawed/refrozen) during storage.
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Affiliation(s)
- M K Pettersen
- Agricultural University of Norway, NLH, PO Box 5003, N-1432 Aas, Norway.
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