Food preservatives contain functional properties to enhance quality and delay deterioration. This research developed functional thermoplastic starch (TPS)/polybutylene-adipate-terephthalate (PBAT) blended film containing sodium erythorbate and sodium hexametaphosphate as active packaging. A blown-film extruder with multistep extrusion was used to produce the active films and their antimicrobial and antioxidative capacities were demonstrated. Quality deterioration in packaged beef was assessed by chemical structure change using FTIR, lipid oxidation, myoglobin formation, color, pH, texture, and water loss during chilled storage for 9 days. The results showed that TPS/PBAT films containing sodium erythorbate and sodium hexametaphosphate better retained protein conformation and lipid structure over meat storage. The active compounds in the films delayed metmyoglobin formation, preserved beef color and oxidative stability, maintained the pH value, retained meat texture and reduced water loss. Functional active packaging effectively preserved the meat as an alternative to addition of food preservatives in meat products.
{"title":"Sodium erythorbate and hexametaphosphate loaded TPS/PBAT films: A multifunctional packaging for extending beef shelf-life","authors":"Phanwipa Wongphan , Robert Paiva , Cristina Nerín , Nathdanai Harnkarnsujarit","doi":"10.1016/j.fpsl.2024.101396","DOIUrl":"10.1016/j.fpsl.2024.101396","url":null,"abstract":"<div><div>Food preservatives contain functional properties to enhance quality and delay deterioration. This research developed functional thermoplastic starch (TPS)/polybutylene-adipate-terephthalate (PBAT) blended film containing sodium erythorbate and sodium hexametaphosphate as active packaging. A blown-film extruder with multistep extrusion was used to produce the active films and their antimicrobial and antioxidative capacities were demonstrated. Quality deterioration in packaged beef was assessed by chemical structure change using FTIR, lipid oxidation, myoglobin formation, color, pH, texture, and water loss during chilled storage for 9 days. The results showed that TPS/PBAT films containing sodium erythorbate and sodium hexametaphosphate better retained protein conformation and lipid structure over meat storage. The active compounds in the films delayed metmyoglobin formation, preserved beef color and oxidative stability, maintained the pH value, retained meat texture and reduced water loss. Functional active packaging effectively preserved the meat as an alternative to addition of food preservatives in meat products.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"46 ","pages":"Article 101396"},"PeriodicalIF":8.5,"publicationDate":"2024-11-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142703589","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-11-25DOI: 10.1016/j.fpsl.2024.101393
Md. Easdani , Fei Liu , Jan F.M. Van Impe , Shabbir Ahammed , Maoshen Chen , Fang Zhong
The hydrophobicity was developed on gelatin-zein bilayer films with enhanced antimicrobial properties and persistent inherent mechanical characterization by incorporating Glycerol monolaurate (GML) and nano-TiO2. Atomic force microscopy (AFM) and field emission scanning electron microscopy (FESEM) revealed that GML exhibited roughness and reduced porosity on outer zein surfaces, resulting in a water contact angle (WCA) > 90°. Substantial GML migration was also observed from gelatin film to acetic acid-containing zein layers and improved hydrophobicity. Conversely, nano-TiO2-assisted hydrophilic porous microstructure indicated lower WCA, and nano-TiO2 influenced the regulation of mechanical strength near controlled TS ( ≈ 20 MPa) with improved thermal resistance, whereas the extended flexibility (elongation >200 %) performed through GML incorporation. There were slight variations in water solubility (% WS) and moisture content (% MC), with 1 % (w/v) GML signifying better results in reducing water vapor permeability (WVP) and oxygen permeability (OP). Differential scanning calorimetry (DSC), X-ray diffraction (XRD), and Fourier-transform infrared spectroscopy (FTIR) analysis also presented GML migration, altering crystalline structures and protein conformation. Using the bacterial inactivation model for the liquid medium, including the log-linear inactivation phase and tail, Gram-positive S. aureus ATCC29213 reached a maximum of around 2 log reduction, but Gram-negative E. coli JM109 showed higher resistance. Along with the surface-mediated effect, GML-incorporated gelatin layers and migrated GML also exhibited inactivation efficacy for bacterial exposure on the outer surface for a considerable time. Hence, GML and nano-TiO2 synergistically hold promise for bioactive packaging with significant applications.
{"title":"Modulating hydrophobic and antimicrobial gelatin-zein protein-based bilayer films by incorporating glycerol monolaurate and TiO2 nanoparticles","authors":"Md. Easdani , Fei Liu , Jan F.M. Van Impe , Shabbir Ahammed , Maoshen Chen , Fang Zhong","doi":"10.1016/j.fpsl.2024.101393","DOIUrl":"10.1016/j.fpsl.2024.101393","url":null,"abstract":"<div><div>The hydrophobicity was developed on gelatin-zein bilayer films with enhanced antimicrobial properties and persistent inherent mechanical characterization by incorporating Glycerol monolaurate (GML) and nano-TiO<sub>2</sub>. Atomic force microscopy (AFM) and field emission scanning electron microscopy (FESEM) revealed that GML exhibited roughness and reduced porosity on outer zein surfaces, resulting in a water contact angle (WCA) > 90°. Substantial GML migration was also observed from gelatin film to acetic acid-containing zein layers and improved hydrophobicity. Conversely, nano-TiO<sub>2</sub>-assisted hydrophilic porous microstructure indicated lower WCA, and nano-TiO<sub>2</sub> influenced the regulation of mechanical strength near controlled TS ( ≈ 20 MPa) with improved thermal resistance, whereas the extended flexibility (elongation >200 %) performed through GML incorporation. There were slight variations in water solubility (% WS) and moisture content (% MC), with 1 % (w/v) GML signifying better results in reducing water vapor permeability (WVP) and oxygen permeability (OP). Differential scanning calorimetry <strong>(</strong>DSC), X-ray diffraction (XRD), and Fourier-transform infrared spectroscopy (FTIR) analysis also presented GML migration, altering crystalline structures and protein conformation. Using the bacterial inactivation model for the liquid medium, including the log-linear inactivation phase and tail, Gram-positive <em>S. aureus</em> ATCC29213 reached a maximum of around 2 log reduction, but Gram-negative <em>E. coli</em> JM109 showed higher resistance. Along with the surface-mediated effect, GML-incorporated gelatin layers and migrated GML also exhibited inactivation efficacy for bacterial exposure on the outer surface for a considerable time. Hence, GML and nano-TiO<sub>2</sub> synergistically hold promise for bioactive packaging with significant applications.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"46 ","pages":"Article 101393"},"PeriodicalIF":8.5,"publicationDate":"2024-11-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142703588","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-11-25DOI: 10.1016/j.fpsl.2024.101403
Marco Lopriore , Marilisa Alongi , Sonia Calligaris , Lara Manzocco , Giulia Ravaioli , Ada Nucci , Maria Cristina Nicoli
Compostable bioplastics for coffee capsule production should satisfy compostability requirements while providing a moisture barrier able to guarantee the espresso coffee quality. The present study aimed at exploring the time required for coffee packed in biobased PBS capsules and stored under different temperature and relative humidity to reach critical moisture levels triggering quality decay. Samples were stored in plastic boxes containing supersaturated solutions of Mg(NO3)2, NaNO2 or NaCl guaranteeing 54, 65 or 75 % RH, placed at 20, 30 and 45 °C in thermostatic incubators. During storage, the coffee powder was analysed for moisture uptake and water activity, and the coffee brew was extracted to measure the pH, selected as the quality indicator. Over 18 months, moisture uptake rapidly increased, reaching critical levels within 3 weeks in the worst-case scenario (i.e., 45 °C and 75 % RH). The evolution of pH presented an initial lag phase and a subsequent linear decay, which were respectively shorter (< 15 days) and faster (pH < 5.1 within 1 month) in the worst-case scenario. The findings highlight the role of T and RH in affecting coffee quality decay and emphasize the potential drawbacks of adopting biopolymer-based packaging. These outcomes could help food manufacturers in scouting new packaging materials for coffee capsule applications, evidencing the potential drawbacks of replacing conventional packaging materials with biobased ones. In this regard, it is recommended that a thorough cost-benefit analysis is carried out before transitioning from conventional to compostable packaging to ensure sustainability goals are effectively met while maintaining product quality.
{"title":"Moisture uptake during storage of coffee packed into compostable capsules decreases the quality of coffee brew","authors":"Marco Lopriore , Marilisa Alongi , Sonia Calligaris , Lara Manzocco , Giulia Ravaioli , Ada Nucci , Maria Cristina Nicoli","doi":"10.1016/j.fpsl.2024.101403","DOIUrl":"10.1016/j.fpsl.2024.101403","url":null,"abstract":"<div><div>Compostable bioplastics for coffee capsule production should satisfy compostability requirements while providing a moisture barrier able to guarantee the espresso coffee quality. The present study aimed at exploring the time required for coffee packed in biobased PBS capsules and stored under different temperature and relative humidity to reach critical moisture levels triggering quality decay. Samples were stored in plastic boxes containing supersaturated solutions of Mg(NO<sub>3</sub>)<sub>2</sub>, NaNO<sub>2</sub> or NaCl guaranteeing 54, 65 or 75 % RH, placed at 20, 30 and 45 °C in thermostatic incubators. During storage, the coffee powder was analysed for moisture uptake and water activity, and the coffee brew was extracted to measure the pH, selected as the quality indicator. Over 18 months, moisture uptake rapidly increased, reaching critical levels within 3 weeks in the worst-case scenario (<em>i.e.</em>, 45 °C and 75 % RH). The evolution of pH presented an initial lag phase and a subsequent linear decay, which were respectively shorter (< 15 days) and faster (pH < 5.1 within 1 month) in the worst-case scenario. The findings highlight the role of T and RH in affecting coffee quality decay and emphasize the potential drawbacks of adopting biopolymer-based packaging. These outcomes could help food manufacturers in scouting new packaging materials for coffee capsule applications, evidencing the potential drawbacks of replacing conventional packaging materials with biobased ones. In this regard, it is recommended that a thorough cost-benefit analysis is carried out before transitioning from conventional to compostable packaging to ensure sustainability goals are effectively met while maintaining product quality.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"46 ","pages":"Article 101403"},"PeriodicalIF":8.5,"publicationDate":"2024-11-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142703590","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-11-22DOI: 10.1016/j.fpsl.2024.101394
Duanquan Lin , Le-Chang Sun , De-Xing Yao , Ling-Jing Zhang , Song Miao , Min-Jie Cao
Edible emulsion films have received increased interest in the research area of food packaging in recent years. However, the impact of the presence of oil droplets on the properties of biopolymer-based films has not been summarized. This paper provides an update on the current knowledge of the filming mechanisms of various biopolymers, the interactions among different components in edible emulsion films, and the impact of adding oil droplets in the physical properties, bioactive functions and applications of biopolymer-based emulsion films. Various polysaccharides and proteins can be used as film matrices to prepare edible films. The filming mechanism of these biopolymer-based films is similar, which mainly involves the strengthened hydrogen bonding and/or covalent interactions between biopolymer molecules during drying process with the decreased water content and bulk volume. The introduced oil droplets show weak hydrogen bonding with biopolymer molecules in films without emulsifiers, while further adding emulsifiers can improve the hydrogen bonding between biopolymer molecules and oil droplets, leading to the improved mechanical and barrier properties of biopolymer-based emulsion films. With the introducing of some oil-soluble, water-soluble, or insoluble functional compounds into the above edible emulsion films, the resultant active emulsion films reveal good antimicrobial and/or anti-oxidative properties, and thus they exhibit fantastic potential applications in food packaging for maintaining food quality and prolonging shelf-life.
{"title":"The role of emulsion droplets and their interactions with other components in affecting the properties of active edible films: A review","authors":"Duanquan Lin , Le-Chang Sun , De-Xing Yao , Ling-Jing Zhang , Song Miao , Min-Jie Cao","doi":"10.1016/j.fpsl.2024.101394","DOIUrl":"10.1016/j.fpsl.2024.101394","url":null,"abstract":"<div><div>Edible emulsion films have received increased interest in the research area of food packaging in recent years. However, the impact of the presence of oil droplets on the properties of biopolymer-based films has not been summarized. This paper provides an update on the current knowledge of the filming mechanisms of various biopolymers, the interactions among different components in edible emulsion films, and the impact of adding oil droplets in the physical properties, bioactive functions and applications of biopolymer-based emulsion films. Various polysaccharides and proteins can be used as film matrices to prepare edible films. The filming mechanism of these biopolymer-based films is similar, which mainly involves the strengthened hydrogen bonding and/or covalent interactions between biopolymer molecules during drying process with the decreased water content and bulk volume. The introduced oil droplets show weak hydrogen bonding with biopolymer molecules in films without emulsifiers, while further adding emulsifiers can improve the hydrogen bonding between biopolymer molecules and oil droplets, leading to the improved mechanical and barrier properties of biopolymer-based emulsion films. With the introducing of some oil-soluble, water-soluble, or insoluble functional compounds into the above edible emulsion films, the resultant active emulsion films reveal good antimicrobial and/or anti-oxidative properties, and thus they exhibit fantastic potential applications in food packaging for maintaining food quality and prolonging shelf-life.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"46 ","pages":"Article 101394"},"PeriodicalIF":8.5,"publicationDate":"2024-11-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142703665","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Ripening of agricultural products can be influenced by a range of physical, biological, and chemical factors, with ethylene production being a prominent chemical factor. In climacteric fruits, elevated ethylene level accelerates ripening, leading to increased water loss, reduced nutritional value, microbial growth, and eventual spoilage. This study investigates the efficacy of ethylene elimination through the application of coated paper composed of active materials—zeolite, titanium dioxide (TiO2), and zeolite-TiO2 composite—at various concentrations (5, 10, and 15 %w/v) in conjunction with a water-based binder. The findings revealed that coated paper incorporating the zeolite-TiO2 composite demonstrates superior performance in both adsorbing and degrading ethylene, achieving an 85.46 % reduction in ethylene levels compared to zeolite (65.96 %), TiO2 (59.59 %), and uncoated paper (27.89 %). Experimental trials with cherry tomatoes indicated that the 15 %w/v zeolite-TiO2 composite coating was the most effective in delaying color changes, maintaining firmness, and minimizing weight loss. Furthermore, the coated paper exhibited excellent rub resistance, with no discernible differences observed after 1000 rubbing cycles. This study shows significant potential for application of the developed coating in active packaging for agricultural products, contributing to the preservation of quality and extension of shelf life.
{"title":"Synthesis and characterization of zeolite – Titanium dioxide composite material for ethylene adsorbing and scavenging dual action in coated paper packaging for postharvest product","authors":"Rattachai Siangyai , Pornapa Sujaridworakun , Duangdao Aht-Ong , Intatch Hongrattanavichit","doi":"10.1016/j.fpsl.2024.101399","DOIUrl":"10.1016/j.fpsl.2024.101399","url":null,"abstract":"<div><div>Ripening of agricultural products can be influenced by a range of physical, biological, and chemical factors, with ethylene production being a prominent chemical factor. In climacteric fruits, elevated ethylene level accelerates ripening, leading to increased water loss, reduced nutritional value, microbial growth, and eventual spoilage. This study investigates the efficacy of ethylene elimination through the application of coated paper composed of active materials—zeolite, titanium dioxide (TiO<sub>2</sub>), and zeolite-TiO<sub>2</sub> composite—at various concentrations (5, 10, and 15 %w/v) in conjunction with a water-based binder. The findings revealed that coated paper incorporating the zeolite-TiO<sub>2</sub> composite demonstrates superior performance in both adsorbing and degrading ethylene, achieving an 85.46 % reduction in ethylene levels compared to zeolite (65.96 %), TiO<sub>2</sub> (59.59 %), and uncoated paper (27.89 %). Experimental trials with cherry tomatoes indicated that the 15 %w/v zeolite-TiO<sub>2</sub> composite coating was the most effective in delaying color changes, maintaining firmness, and minimizing weight loss. Furthermore, the coated paper exhibited excellent rub resistance, with no discernible differences observed after 1000 rubbing cycles. This study shows significant potential for application of the developed coating in active packaging for agricultural products, contributing to the preservation of quality and extension of shelf life.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"46 ","pages":"Article 101399"},"PeriodicalIF":8.5,"publicationDate":"2024-11-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142703664","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-11-22DOI: 10.1016/j.fpsl.2024.101401
Tiantian Tang , Min Zhang , Arun S. Mujumdar
Polyvinyl alcohol (PVA) has good compatibility with polysaccharides and is suitable for 3D printing inks for preparing food packaging films or smart labels. In this work, the influences of different concentrations of PVA on the 3D printability and film-forming performance of six polysaccharide-based inks were investigated. PVA formed a strong cross-linked network with sodium alginate (SA) and carboxymethyl cellulose (CMC), which enhanced the 3D printability of the gel, and the addition of 7 % PVA increased the printing accuracy of SA by 20.83 times. PVA also facilitated the smooth extrusion of potato starch (PS), pectin (PE), konjac glucomannan (KGM), and xanthan gum (XG) inks in the printing operation and improved their flowability. The surface of 3D printed PVA- polysaccharide film had tiny print texture, no obvious roughness or graininess, smooth surface, soft texture and good shape. However, cracks and wrinkles were found on the surface of the PVA-PS membrane, which were likely related to inappropriate ratios and uneven shrinkage. FTIR and XRD analysis showed that PVA had excellent compatibility with polysaccharides and was fully distributed within the film. A 3 % PVA addition was found to be optimal, as the polysaccharide films exhibited appropriate hydrophilicity, mechanical strength, and flexibility. The color of polysaccharide-based labels containing bromothymol blue (BTB) and methyl red (MR) prepared with 3 % PVA content changed with the change of CO2 concentration. 3D printed labels were successfully used to monitor the changes of CO2 concentration in tomato packaging during storage. This research extends the applicability of 3D-printed smart labels for real-time monitoring environmental conditions of fruits and vegetables storage, particularly CO2 concentration.
{"title":"Film forming properties of 3D printed polysaccharide based gels and development of CO2 monitoring labels","authors":"Tiantian Tang , Min Zhang , Arun S. Mujumdar","doi":"10.1016/j.fpsl.2024.101401","DOIUrl":"10.1016/j.fpsl.2024.101401","url":null,"abstract":"<div><div>Polyvinyl alcohol (PVA) has good compatibility with polysaccharides and is suitable for 3D printing inks for preparing food packaging films or smart labels. In this work, the influences of different concentrations of PVA on the 3D printability and film-forming performance of six polysaccharide-based inks were investigated. PVA formed a strong cross-linked network with sodium alginate (SA) and carboxymethyl cellulose (CMC), which enhanced the 3D printability of the gel, and the addition of 7 % PVA increased the printing accuracy of SA by 20.83 times. PVA also facilitated the smooth extrusion of potato starch (PS), pectin (PE), konjac glucomannan (KGM), and xanthan gum (XG) inks in the printing operation and improved their flowability. The surface of 3D printed PVA- polysaccharide film had tiny print texture, no obvious roughness or graininess, smooth surface, soft texture and good shape. However, cracks and wrinkles were found on the surface of the PVA-PS membrane, which were likely related to inappropriate ratios and uneven shrinkage. FTIR and XRD analysis showed that PVA had excellent compatibility with polysaccharides and was fully distributed within the film. A 3 % PVA addition was found to be optimal, as the polysaccharide films exhibited appropriate hydrophilicity, mechanical strength, and flexibility. The color of polysaccharide-based labels containing bromothymol blue (BTB) and methyl red (MR) prepared with 3 % PVA content changed with the change of CO<sub>2</sub> concentration. 3D printed labels were successfully used to monitor the changes of CO<sub>2</sub> concentration in tomato packaging during storage. This research extends the applicability of 3D-printed smart labels for real-time monitoring environmental conditions of fruits and vegetables storage, particularly CO<sub>2</sub> concentration.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"46 ","pages":"Article 101401"},"PeriodicalIF":8.5,"publicationDate":"2024-11-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142703666","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-11-22DOI: 10.1016/j.fpsl.2024.101395
Marina Giello, Nicoletta A. Miele, Stefania Volpe, Rossella Di Monaco, Silvana Cavella, Francesco Villani, Elena Torrieri
This work aimed to develop an essential oil (EO) emulsion coating for strawberries and pears based on a sodium caseinate-guar gum blend. Autochthonous microbiota of the fruits combined with physical and sensory evaluation of the blends were studied to design the coatings. Microbial populations were isolated from pears and strawberries to select the best EOs among lemon, thyme, peppermint, fennel, and orange. Thyme EO showed the highest and widest antimicrobial activity followed by peppermint and lemon EOs. Coarse and stable emulsified blends were obtained using these EOs at 1.5 % in the blend (D4,3 from 50 to 72 µm; ζ-potential > −30 mV). Coatings were slightly or moderately liked, although the coating/fruit pair influenced the likeness. Only lemon EO-based coating was considered appropriate for both fruits. In conclusion, lemon and thyme EOs could be combined to develop an acceptable antimicrobial coating for strawberries and pears.
{"title":"Design of an active edible coating: Antimicrobial, physical, and sensory properties of sodium caseinate-guar gum blends enriched in essential oils","authors":"Marina Giello, Nicoletta A. Miele, Stefania Volpe, Rossella Di Monaco, Silvana Cavella, Francesco Villani, Elena Torrieri","doi":"10.1016/j.fpsl.2024.101395","DOIUrl":"10.1016/j.fpsl.2024.101395","url":null,"abstract":"<div><div>This work aimed to develop an essential oil (EO) emulsion coating for strawberries and pears based on a sodium caseinate-guar gum blend. Autochthonous microbiota of the fruits combined with physical and sensory evaluation of the blends were studied to design the coatings. Microbial populations were isolated from pears and strawberries to select the best EOs among lemon, thyme, peppermint, fennel, and orange. Thyme EO showed the highest and widest antimicrobial activity followed by peppermint and lemon EOs. Coarse and stable emulsified blends were obtained using these EOs at 1.5 % in the blend (D<sub>4,3</sub> from 50 to 72 µm; ζ-potential > −30 mV). Coatings were slightly or moderately liked, although the coating/fruit pair influenced the likeness. Only lemon EO-based coating was considered appropriate for both fruits. In conclusion, lemon and thyme EOs could be combined to develop an acceptable antimicrobial coating for strawberries and pears.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"46 ","pages":"Article 101395"},"PeriodicalIF":8.5,"publicationDate":"2024-11-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142703667","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-11-16DOI: 10.1016/j.fpsl.2024.101388
Sovankongkea Som , Nathdanai Harnkarnsujarit
Glucono-delta-lactone (GDL), an acid regulator commonly used in food preservation, was incorporated into biodegradable poly(butylene adipate-co-terephthalate) (PBAT)/thermoplastic starch (TPS) (60/40 and 70/30) blended films to evaluate its antimicrobial activity and its influence on film properties. The blends were characterized for chemical interactions, morphology, thermal, mechanical, and barrier properties. Antimicrobial activity against Staphylococcus aureus and Escherichia coli was also assessed. FTIR analysis revealed interactions between GDL and starch at the -OH regions, resulting in a decrease in melting temperature. Microstructural observations showed a fibrous structure and increased compaction in PBAT/TPS films with GDL incorporation. Thermal analysis indicated that GDL modified thermal properties, possibly due to its promotion of higher crystallinity in the blended films. The addition of GDL also improved mechanical strength in both blending ratios, potentially through cross-linking. However, excessive GDL use weakened mechanical properties, likely due to acid-induced polymer hydrolysis. GDL increased the water contact angle in both blending ratios, suggesting enhanced surface hydrophobicity. The introduction of GDL into the blended films improved barrier properties, especially oxygen barrier. Additionally, GDL's antimicrobial properties effectively limited the growth of S. aureus and E. coli, particularly in high-moisture environments. Therefore, biodegradable PBAT/TPS films incorporating GDL demonstrate potential as active packaging materials. A 2 wt% addition of GDL was found to offer optimal performance in terms of film properties and significantly influenced the chemical, morphological, and thermal properties of the PBAT/TPS biodegradable packaging.
{"title":"Antimicrobial biodegradable blown films from PBAT/TPS with Glucono-delta-lactone as acid regulator active packaging","authors":"Sovankongkea Som , Nathdanai Harnkarnsujarit","doi":"10.1016/j.fpsl.2024.101388","DOIUrl":"10.1016/j.fpsl.2024.101388","url":null,"abstract":"<div><div>Glucono-delta-lactone (GDL), an acid regulator commonly used in food preservation, was incorporated into biodegradable poly(butylene adipate-co-terephthalate) (PBAT)/thermoplastic starch (TPS) (60/40 and 70/30) blended films to evaluate its antimicrobial activity and its influence on film properties. The blends were characterized for chemical interactions, morphology, thermal, mechanical, and barrier properties. Antimicrobial activity against <em>Staphylococcus aureus</em> and <em>Escherichia coli</em> was also assessed. FTIR analysis revealed interactions between GDL and starch at the -OH regions, resulting in a decrease in melting temperature. Microstructural observations showed a fibrous structure and increased compaction in PBAT/TPS films with GDL incorporation. Thermal analysis indicated that GDL modified thermal properties, possibly due to its promotion of higher crystallinity in the blended films. The addition of GDL also improved mechanical strength in both blending ratios, potentially through cross-linking. However, excessive GDL use weakened mechanical properties, likely due to acid-induced polymer hydrolysis. GDL increased the water contact angle in both blending ratios, suggesting enhanced surface hydrophobicity. The introduction of GDL into the blended films improved barrier properties, especially oxygen barrier. Additionally, GDL's antimicrobial properties effectively limited the growth of <em>S. aureus</em> and <em>E. coli</em>, particularly in high-moisture environments. Therefore, biodegradable PBAT/TPS films incorporating GDL demonstrate potential as active packaging materials. A 2 wt% addition of GDL was found to offer optimal performance in terms of film properties and significantly influenced the chemical, morphological, and thermal properties of the PBAT/TPS biodegradable packaging.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"46 ","pages":"Article 101388"},"PeriodicalIF":8.5,"publicationDate":"2024-11-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142658283","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-11-15DOI: 10.1016/j.fpsl.2024.101392
Tanya Acosta-Ayala , Israel Sifuentes-Nieves , Eduardo Ramírez-Vargas , Jose F Hernández-Gámez , Ernesto Hernández-Hernández , Pamela C Flores-Silva
The food waste and single-use packaging problems require efforts to develop active, sustainable packaging to extend the shelf life of perishable products. Therefore, the β-Cyclodextrin-Clove essential oil inclusion complexes (IC) obtained by ultrasound (IC-U) and kneading (IC-K) methods were incorporated into a PBAT matrix. The effect of the IC on the structural, functional, and biodegradability features of the PBAT matrix was assessed. The results show that the IC exhibited high thermal stability and adequate dispersion in the PBAT matrix during the extrusion process. The PBAT-IC films, as prototypes of packaging bags, improved the shelf life of perishable foods (blueberries), reducing their weight loss by 20 % and 8 % after 28 days at room and refrigerated temperatures, preserving the diameter of the blueberries and inhibiting fungal growth, corroborating an improvement in functional properties. Moreover, IC-U and IC-K incorporation did not affect Young's modulus (85 N/mm²), tensile strength (19 N/mm²), elongation at break (553 %), and disintegration degree (90 %) of the films, making them alternative food preservation packaging for the food industry.
{"title":"Effect of the inclusion complex formation method on the functional properties of poly (butylene adipate co-terephthalate) active films","authors":"Tanya Acosta-Ayala , Israel Sifuentes-Nieves , Eduardo Ramírez-Vargas , Jose F Hernández-Gámez , Ernesto Hernández-Hernández , Pamela C Flores-Silva","doi":"10.1016/j.fpsl.2024.101392","DOIUrl":"10.1016/j.fpsl.2024.101392","url":null,"abstract":"<div><div>The food waste and single-use packaging problems require efforts to develop active, sustainable packaging to extend the shelf life of perishable products. Therefore, the β-Cyclodextrin-Clove essential oil inclusion complexes (IC) obtained by ultrasound (IC-U) and kneading (IC-K) methods were incorporated into a PBAT matrix. The effect of the IC on the structural, functional, and biodegradability features of the PBAT matrix was assessed. The results show that the IC exhibited high thermal stability and adequate dispersion in the PBAT matrix during the extrusion process. The PBAT-IC films, as prototypes of packaging bags, improved the shelf life of perishable foods (blueberries), reducing their weight loss by 20 % and 8 % after 28 days at room and refrigerated temperatures, preserving the diameter of the blueberries and inhibiting fungal growth, corroborating an improvement in functional properties. Moreover, IC-U and IC-K incorporation did not affect Young's modulus (85 N/mm²), tensile strength (19 N/mm²), elongation at break (553 %), and disintegration degree (90 %) of the films, making them alternative food preservation packaging for the food industry.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"46 ","pages":"Article 101392"},"PeriodicalIF":8.5,"publicationDate":"2024-11-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142658281","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-11-14DOI: 10.1016/j.fpsl.2024.101390
Yurany R. Mahecha-Rubiano, Johanna Garavito, Diego A. Castellanos
The strawberry is a fruit widely consumed worldwide but very perishable and susceptible to spoilage caused by microorganisms such as Botrytis cinerea. This study proposes an integrated packaging solution combining different preservation techniques to extend the shelf life of strawberry fruits. Initially, the respiration rates of the fruits were determined. Then, a perforation-mediated modified atmosphere packaging (MAP) was adjusted using heat-sealed polylactic acid (PLA) trays with a perforation on the upper cover. Subsequently, tests were carried out to incorporate menthol, cinnamaldehyde, and clove essential oil (eugenol), first in pure form and then absorbed into a powdered bentonite matrix arranged in porous sachets. The tests were conducted at 4 and 20 °C, determining the effect of the type and amount of antimicrobial present in the packages on the fruit deterioration. At 4 °C, steady O2 and CO2 levels of 14–18 % and 5–10 % (mole fraction) were achieved in the MAP. At this temperature, the trays with 50 mg of menthol absorbed in 2 g of bentonite slowed microbial spoilage up to 25 days at 4 °C compared to 7 days for samples in open packages. At 20 °C, high CO2 levels (> 20 %) were reached, and there were no differences between the different antimicrobials evaluated, obtaining 5–6 days of shelf life. The sensory acceptability of the fruits limited the maximum amount of preservative substances used. The proposed system can be implemented as a practical and sustainable solution for preserving strawberries.
{"title":"Configuration of a combined active packaging system with modified atmospheres and antimicrobial control to preserve fresh strawberry fruits","authors":"Yurany R. Mahecha-Rubiano, Johanna Garavito, Diego A. Castellanos","doi":"10.1016/j.fpsl.2024.101390","DOIUrl":"10.1016/j.fpsl.2024.101390","url":null,"abstract":"<div><div>The strawberry is a fruit widely consumed worldwide but very perishable and susceptible to spoilage caused by microorganisms such as <em>Botrytis cinerea</em>. This study proposes an integrated packaging solution combining different preservation techniques to extend the shelf life of strawberry fruits. Initially, the respiration rates of the fruits were determined. Then, a perforation-mediated modified atmosphere packaging (MAP) was adjusted using heat-sealed polylactic acid (PLA) trays with a perforation on the upper cover. Subsequently, tests were carried out to incorporate menthol, cinnamaldehyde, and clove essential oil (eugenol), first in pure form and then absorbed into a powdered bentonite matrix arranged in porous sachets. The tests were conducted at 4 and 20 °C, determining the effect of the type and amount of antimicrobial present in the packages on the fruit deterioration. At 4 °C, steady O<sub>2</sub> and CO<sub>2</sub> levels of 14–18 % and 5–10 % (mole fraction) were achieved in the MAP. At this temperature, the trays with 50 mg of menthol absorbed in 2 g of bentonite slowed microbial spoilage up to 25 days at 4 °C compared to 7 days for samples in open packages. At 20 °C, high CO<sub>2</sub> levels (> 20 %) were reached, and there were no differences between the different antimicrobials evaluated, obtaining 5–6 days of shelf life. The sensory acceptability of the fruits limited the maximum amount of preservative substances used. The proposed system can be implemented as a practical and sustainable solution for preserving strawberries.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"46 ","pages":"Article 101390"},"PeriodicalIF":8.5,"publicationDate":"2024-11-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142658282","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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