Subjects -> FOOD AND FOOD INDUSTRIES (Total: 387 journals)
    - BEVERAGES (15 journals)
    - FISH AND FISHERIES (99 journals)
    - FOOD AND FOOD INDUSTRIES (273 journals)

FOOD AND FOOD INDUSTRIES (273 journals)                  1 2     

Showing 1 - 62 of 62 Journals sorted alphabetically
Acta Alimentaria     Full-text available via subscription   (Followers: 7)
Acta Universitatis Cibiniensis. Series E: Food Technology     Open Access   (Followers: 2)
Acta Universitatis Sapientiae, Alimentaria     Open Access   (Followers: 1)
adhäsion KLEBEN & DICHTEN     Hybrid Journal   (Followers: 9)
Advances in Food and Nutrition Research     Full-text available via subscription   (Followers: 68)
Advances in Nutrition     Hybrid Journal   (Followers: 57)
African Journal of Drug and Alcohol Studies     Full-text available via subscription   (Followers: 6)
African Journal of Food Science     Open Access   (Followers: 9)
African Journal of Food, Agriculture, Nutrition and Development     Open Access   (Followers: 23)
Agricultural and Food Science     Open Access   (Followers: 22)
Agriculture & Food Security     Open Access   (Followers: 16)
Agriculture and Food Sciences Research     Open Access   (Followers: 11)
Agro-Science     Full-text available via subscription   (Followers: 2)
Agroecology and Sustainable Food Systems     Hybrid Journal   (Followers: 18)
Agrosearch     Open Access   (Followers: 2)
Alimentos e Nutrição     Open Access   (Followers: 1)
Alimentos Hoy     Open Access   (Followers: 1)
American Journal of Food and Nutrition     Open Access   (Followers: 55)
American Journal of Food Science and Technology     Open Access   (Followers: 11)
American Journal of Food Technology     Open Access   (Followers: 9)
Amerta Nutrition     Open Access  
Amino Acids     Hybrid Journal   (Followers: 7)
Animal Production     Open Access   (Followers: 5)
Animal Production Science     Hybrid Journal   (Followers: 2)
Annual Review of Food Science and Technology     Full-text available via subscription   (Followers: 15)
Anthropology of food     Open Access   (Followers: 14)
Applied Food Biotechnology     Open Access   (Followers: 4)
Arquivos Brasileiros de Alimentação     Open Access  
Asian Food Science Journal     Open Access   (Followers: 2)
Asian Journal of Animal and Veterinary Advances     Open Access   (Followers: 8)
Asian Journal of Cell Biology     Open Access   (Followers: 6)
Asian Journal of Clinical Nutrition     Open Access   (Followers: 14)
Asian Journal of Crop Science     Open Access   (Followers: 3)
Asian Plant Research Journal     Open Access   (Followers: 1)
Bangladesh Rice Journal     Open Access   (Followers: 2)
Biotechnology and Genetic Engineering Reviews     Hybrid Journal   (Followers: 12)
Boletim de Indústria Animal     Open Access  
Brazilian Journal of Food Technology     Open Access   (Followers: 3)
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca : Food Science and Technology     Open Access  
Canadian Food Studies / La Revue canadienne des études sur l'alimentation     Open Access  
Cerâmica     Open Access   (Followers: 5)
Chemical Research in Chinese Universities     Hybrid Journal   (Followers: 3)
Ciência e Agrotecnologia     Open Access  
COCOS : The Journal of the Coconut Research Institute of Sri Lanka     Open Access   (Followers: 1)
Cogent Food & Agriculture     Open Access   (Followers: 3)
Comprehensive Reviews in Food Science and Food Safety     Hybrid Journal   (Followers: 7)
Critical Reviews in Food Science and Nutrition     Hybrid Journal   (Followers: 31)
Cuizine: The Journal of Canadian Food Cultures / Cuizine : revue des cultures culinaires au Canada     Open Access   (Followers: 3)
Culture, Agriculture, Food and Environment     Hybrid Journal   (Followers: 16)
Culture, Agriculture, Food and Environment     Hybrid Journal   (Followers: 8)
Current Botany     Open Access   (Followers: 1)
Current Opinion in Food Science     Hybrid Journal   (Followers: 6)
Current Research in Dairy Sciences     Open Access   (Followers: 6)
Current Research in Microbiology     Open Access   (Followers: 25)
Current Research in Nutrition and Food Science     Open Access   (Followers: 5)
CyTA - Journal of Food     Open Access   (Followers: 1)
Detection     Open Access   (Followers: 4)
Developments in Food Science     Full-text available via subscription   (Followers: 2)
EFSA Journal     Open Access   (Followers: 6)
Emirates Journal of Food and Agriculture     Open Access   (Followers: 2)
Engineering in Agriculture, Environment and Food     Hybrid Journal  
Enzyme Research     Open Access   (Followers: 5)
Estudios sociales : Revista de alimentación contemporánea y desarrollo regional     Open Access  
European Food Research and Technology     Hybrid Journal   (Followers: 9)
European Journal of Nutrition & Food Safety     Open Access   (Followers: 1)
Flavour     Open Access   (Followers: 3)
Flavour and Fragrance Journal     Hybrid Journal   (Followers: 4)
Focusing on Modern Food Industry     Open Access   (Followers: 2)
Food & Function     Full-text available via subscription   (Followers: 9)
Food & Nutrition Research     Open Access   (Followers: 32)
Food Additives & Contaminants Part A     Hybrid Journal   (Followers: 10)
Food Additives and Contaminants: Part B: Surveillance     Hybrid Journal   (Followers: 3)
Food Analytical Methods     Hybrid Journal   (Followers: 3)
Food and Applied Bioscience Journal     Open Access   (Followers: 2)
Food and Bioprocess Technology     Hybrid Journal   (Followers: 4)
Food and Bioproducts Processing     Hybrid Journal   (Followers: 5)
Food and Chemical Toxicology     Hybrid Journal   (Followers: 23)
Food and Energy Security     Open Access   (Followers: 6)
Food and Environment Safety     Open Access   (Followers: 1)
Food and Nutrition Bulletin     Hybrid Journal   (Followers: 6)
Food and Nutrition Sciences     Open Access   (Followers: 15)
Food and Public Health     Open Access   (Followers: 17)
Food and Waterborne Parasitology     Open Access  
Food Biology     Open Access   (Followers: 1)
Food Biophysics     Hybrid Journal   (Followers: 4)
Food Bioscience     Hybrid Journal   (Followers: 2)
Food Biotechnology     Hybrid Journal   (Followers: 8)
Food Chain     Full-text available via subscription   (Followers: 1)
Food Chemistry     Hybrid Journal   (Followers: 22)
Food Chemistry : X     Open Access  
Food Control     Hybrid Journal   (Followers: 10)
Food Digestion     Hybrid Journal   (Followers: 5)
Food Economics     Hybrid Journal   (Followers: 2)
Food Ethics     Hybrid Journal   (Followers: 1)
Food Hydrocolloids     Hybrid Journal   (Followers: 5)
Food In     Open Access  
Food Manufacturing Africa     Full-text available via subscription  
Food Microbiology     Hybrid Journal   (Followers: 21)
Food New Zealand     Full-text available via subscription   (Followers: 4)
Food Packaging and Shelf Life     Hybrid Journal   (Followers: 4)
Food Processing     Full-text available via subscription   (Followers: 7)
Food Quality and Preference     Hybrid Journal   (Followers: 7)
Food Quality and Safety     Open Access   (Followers: 1)
Food Research International     Hybrid Journal   (Followers: 10)
Food Reviews International     Hybrid Journal   (Followers: 4)
Food Science & Nutrition     Open Access   (Followers: 58)
Food Science and Biotechnology     Hybrid Journal   (Followers: 10)
Food Science and Human Wellness     Open Access   (Followers: 5)
Food Science and Quality Management     Open Access   (Followers: 9)
Food Science and Technology     Open Access   (Followers: 3)
Food Science and Technology (Campinas)     Open Access   (Followers: 1)
Food Science and Technology International     Hybrid Journal   (Followers: 6)
Food Security     Open Access   (Followers: 11)
Food Structure     Hybrid Journal   (Followers: 3)
Food Technology     Full-text available via subscription   (Followers: 9)
Food Technology and Biotechnology     Open Access   (Followers: 1)
Foodborne Pathogens and Disease     Hybrid Journal   (Followers: 13)
Foodnews     Partially Free   (Followers: 2)
Foods     Open Access  
Frontiers in Sustainable Food Systems     Open Access  
Future of Food : Journal on Food, Agriculture and Society     Open Access   (Followers: 15)
Gastroia : Journal of Gastronomy And Travel Research     Open Access   (Followers: 1)
Gastronomica     Full-text available via subscription   (Followers: 11)
Gıda Dergisi     Open Access  
Global Food History     Hybrid Journal  
Global Food Security     Hybrid Journal   (Followers: 1)
GM Crops and Food: Biotechnology in Agriculture and the Food Chain     Full-text available via subscription   (Followers: 3)
Grasas y Aceites     Open Access  
Habitat     Open Access  
Harran Tarım ve Gıda Bilimleri Dergisi     Open Access   (Followers: 1)
Indonesian Food and Nutrition Progress     Open Access  
Indonesian Food Science & Technology Journal     Open Access   (Followers: 1)
INNOTEC : Revista del Laboratorio Tecnológico del Uruguay     Open Access  
Innovative Food Science & Emerging Technologies     Hybrid Journal   (Followers: 5)
International Journal of Agriculture, Environment and Food Sciences     Open Access   (Followers: 2)
International Journal of Dairy Science     Open Access   (Followers: 6)
International Journal of Food Contamination     Open Access  
International Journal of Food Engineering     Hybrid Journal   (Followers: 3)
International Journal of Food Engineering Research     Open Access  
International Journal of Food Microbiology     Hybrid Journal   (Followers: 20)
International Journal of Food Properties     Open Access   (Followers: 2)
International Journal of Food Safety, Nutrition and Public Health     Hybrid Journal   (Followers: 22)
International Journal of Food Science     Open Access   (Followers: 5)
International Journal of Food Science & Technology     Hybrid Journal   (Followers: 7)
International Journal of Food Science and Nutrition Engineering     Open Access   (Followers: 8)
International Journal of Gastronomy and Food Science     Open Access   (Followers: 6)
International Journal of Latest Trends in Agriculture and Food Sciences     Open Access   (Followers: 5)
International Journal of Meat Science     Open Access  
International Journal of Poultry Science     Open Access   (Followers: 6)
International Journal on Food System Dynamics     Open Access  
ISABB Journal of Food and Agricultural Sciences     Open Access   (Followers: 1)
Italian Journal of Food Safety     Open Access   (Followers: 1)
Italian Journal of Food Science     Open Access   (Followers: 3)
itepa : Jurnal Ilmu dan Teknologi Pangan     Open Access  
JOT Journal für Oberflächentechnik     Hybrid Journal   (Followers: 1)
Journal für Verbraucherschutz und Lebensmittelsicherheit     Hybrid Journal  
Journal of Acupuncture and Herbs     Open Access   (Followers: 3)
Journal of Agricultural & Food Industrial Organization     Hybrid Journal  
Journal of Agriculture and Food Sciences     Full-text available via subscription   (Followers: 2)
Journal of Agriculture and Natural Resources     Open Access   (Followers: 1)
Journal of Agriculture, Food Systems, and Community Development     Open Access  
Journal of AOAC International     Full-text available via subscription   (Followers: 8)
Journal of Applied Botany and Food Quality     Open Access   (Followers: 5)
Journal of Aquatic Food Product Technology     Hybrid Journal   (Followers: 4)
Journal of Berry Research     Hybrid Journal   (Followers: 1)
Journal of Culinary Science & Technology     Hybrid Journal   (Followers: 1)
Journal of Environmental Health Science & Engineering     Open Access   (Followers: 1)
Journal of Ethnic Foods     Open Access   (Followers: 1)
Journal of Excipients and Food Chemicals     Open Access   (Followers: 1)
Journal of Fisheries and Aquatic Science     Open Access   (Followers: 6)
Journal of Food and Dairy Technology     Open Access  
Journal of Food and Drug Analysis     Open Access  
Journal of Food and Pharmaceutical Sciences     Open Access   (Followers: 2)
Journal of Food Biochemistry     Hybrid Journal   (Followers: 6)
Journal of Food Chemistry and Nutrition     Open Access   (Followers: 5)
Journal of Food Composition and Analysis     Hybrid Journal   (Followers: 3)
Journal of Food Engineering     Hybrid Journal   (Followers: 6)
Journal of Food Health and Bioenvironmental Science     Open Access  
Journal of Food Lipids     Hybrid Journal  
Journal of Food Measurement and Characterization     Hybrid Journal  
Journal of Food Microbiology     Open Access   (Followers: 9)
Journal of Food Process Engineering     Hybrid Journal   (Followers: 4)
Journal of Food Processing & Technology     Open Access   (Followers: 2)
Journal of Food Processing and Preservation     Hybrid Journal   (Followers: 3)
Journal of Food Products Marketing     Hybrid Journal   (Followers: 2)
Journal of Food Protection(R)     Full-text available via subscription   (Followers: 7)
Journal of Food Quality     Hybrid Journal   (Followers: 8)
Journal of Food Research     Open Access   (Followers: 3)
Journal of Food Safety     Hybrid Journal   (Followers: 14)
Journal of Food Science     Hybrid Journal   (Followers: 12)
Journal of Food Science and Technology     Hybrid Journal   (Followers: 6)
Journal of Food Science and Technology Nepal     Open Access  
Journal of Food Science Education     Hybrid Journal   (Followers: 4)
Journal of Food Security     Open Access   (Followers: 6)
Journal of Food Security and Agriculture     Open Access  
Journal of Food Studies     Open Access   (Followers: 5)
Journal of Food Technology, Siam University     Open Access  
Journal of Foodservice     Hybrid Journal   (Followers: 1)
Journal of Functional Foods     Hybrid Journal   (Followers: 3)
Journal of Gastronomy, Hospitality and Travel     Open Access  

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Similar Journals
Journal Cover
Food Packaging and Shelf Life
Journal Prestige (SJR): 1.239
Citation Impact (citeScore): 4
Number of Followers: 4  
 
  Hybrid Journal Hybrid journal (It can contain Open Access articles)
ISSN (Print) 2214-2894 - ISSN (Online) 2214-2894
Published by Elsevier Homepage  [3161 journals]
  • Cellulose nanofibrils versus cellulose nanocrystals: Comparison of
           performance in flexible multilayer films for packaging applications
    • Abstract: Publication date: March 2020Source: Food Packaging and Shelf Life, Volume 23Author(s): Lu Wang, Cong Chen, Jinwu Wang, Douglas J. Gardner, Mehdi TajvidiCellulose nanomaterials (CNMs) are a unique type of nanomaterial that are produced via several routes including chemical and mechanical, including the most researched cellulose nanocrystals (CNCs) and cellulose nanofibrils (CNFs). CNM films exhibit excellent oxygen barrier properties in medium to low relative humidity conditions. The oxygen barrier characteristics are desirable for CNM film proposed use in food packaging applications where both performance and biodegradability are of concern. However, the oxygen barrier property of CNM films is reduced if films are exposed to high relative humidity (RH) because of moisture-induced plasticizing and swelling. In this research, CNM films were laminated with polypropylene (PP) film using a polyurethane (PU) adhesive tie layer to form flexible multilayer film packaging. The physical properties of the CNM films indicated that CNC films were denser (∼1.4 g/cm3) than CNF films (1.1–1.3 g/cm3). Casting weight affected the densities of the CNM films and this effect was material type dependent. Optical property evaluation showed that the CNC films were clearer than the CNF films. Laminating CNF films with PU improved the transparency of the CNF films. Mechanical test results showed that CNC and CNF laminates containing thicker CNM films had similar maximum tensile strength as the control PP/PU laminates. Laminating CNM films with PP and PU significantly improved the barrier properties of the CNM films. For example, the water vapor transmission rate of CNC film dropped from 516 to 1.0 g/(m2·day). The oxygen transmission rate of CNC film at 80 % RH decreased from 126 to 6.1 cm3/(m2·day).Graphical abstractGraphical abstract for this article
       
  • The influence of different closures on volatile composition of a white
           wine
    • Abstract: Publication date: March 2020Source: Food Packaging and Shelf Life, Volume 23Author(s): Ana Sofia Oliveira, Isabel Furtado, Maria de Lourdes Bastos, Paula Guedes de Pinho, Joana PintoThe impact of different closures on wine volatile composition was assessed by headspace solid-phase microextraction coupled to gas chromatography-mass spectrometry (HS-SPME-GC/MS) analysis of a white wine. The sealing systems studied comprised 1 + 1 cork, microagglomerated cork and synthetic closures. A descriptive sensory analysis and measurement of some oenological parameters were also performed. The main differences on wine volatile profile were observed between cork and synthetic closures, comprising statistically significant alterations in the levels of six volatile compounds. Two compounds, namely 2,4-di-tert-butylphenol and trans-4-tert-butylcyclohexanol, were identified for the first time, to our knowledge, in wines sealed with synthetic closures and a microagglomerated cork, respectively. In addition, the sensory analysis of wine sealed with cork stoppers unveiled highest scores in aroma intensity, aroma quality and balance. On the other hand, wine sealed with synthetic closures were described with oxidative sensory attributes, lowest levels of SO2 and highest colour intensity.Graphical abstractGraphical abstract for this article
       
  • The effect of fat contents and conditions of contact in actual use on
           styrene monomer migrated from general-purpose polystyrene into selected
           fatty dishes and beverage
    • Abstract: Publication date: March 2020Source: Food Packaging and Shelf Life, Volume 23Author(s): M.A. Naziruddin, R. Sulaiman, S. Abdul Halim Lim, S. Jinap, K. Nurulhuda, M. SannyThe objective of this study was first to determine the effects of fat content on migration of styrene monomer from general-purpose polystyrene (GPPS) into selected Malaysian fatty dishes and beverage. The second objective was to determine whether the migration of styrene monomer that was subjected to varying temperatures and contact duration, which mimics the actual practice, conforms to the established overall migration limit (OML). Distilled water, 3 % acetic acid, 10 % ethanol and palm olein were prepared in addition to the beef soup, curry noodles and pulled tea at four different volumes of fat-contributing ingredients. Two-sided contact migration cell was filled with food simulants and samples at temperature ranged from 40 °C to 70 °C at different times. HSPME coupled with GCMS was used to extract, detect and quantify styrene. Styrene level in palm olein was found as the highest and significantly differed from other food simulants. Styrene levels in food samples with the highest fat content resulted in the highest levels and significantly differed from other formulations. Food simulants and food samples exposed to 70 °C for 2 h were found to have the highest styrene levels compared to other conditions of contact. This study has proven that the migration of styrene into fatty dishes and beverage of Malaysian cuisine strongly depended on fat contents. Nonetheless, the migration of styrene monomer that was subjected to varying temperatures and contact duration, which mimics the actual practice, were well below the OML specified by the European Commission, which is at 10 mg/dm2.Graphical abstractGraphical abstract for this article
       
  • Evaluation of a predictive model to configure an active packaging with
           moisture adsorption for fresh tomato
    • Abstract: Publication date: March 2020Source: Food Packaging and Shelf Life, Volume 23Author(s): Geraldine Agudelo-Rodríguez, Diana Moncayo-Martínez, Diego A. CastellanosIn this study, a model for the simulation of moisture exchange in a perforated active packaging system was applied in the preservation of fresh tomato (Solanum lycopersicum Mill.). In the proposed model, the effect of temperature and relative humidity on the moisture transfer and adsorption through the active packages was considered and included. To evaluate the prediction capacity of the model and its utility to configure the active packaging system, 245 ± 30 g of fresh 'chonto' tomato were packaged in perforated rigid polyethylene terephthalate (PET) clamshells at 10 °C for 17 days. Three configurations of the adsorber were evaluated according to simulations previously performed out: 100 % of the adsorber required to avoid condensation during the entire storage time (18.2 g), 50 % of the required adsorber (9.1 g) and packages without adsorber. A sodium polyacrylate (SPA) and cotton mixture was used as a moisture adsorber in 'sachets' with a proportion of 70 % SPA (w/w). It was possible to adequately simulate and represent the evolution in the amount of water adsorbed by the adsorber and the weight loss of the packaged samples (R2 = 0.96–0.97). Likewise, it was also possible to avoid condensation during the time of evaluation for the packages with 100 % of the adsorber required (18.2 g). During the evaluation, the quality properties of the packaged tomato were not affected, except for the fruit weight and firmness loss. This is a commitment that must be made to guarantee the non-condensation of water within the active system.Graphical abstractGraphical abstract for this article
       
  • Cassava starch composite based films for encapsulated neem: Effect of
           carboxylated styrene-butadiene rubber coating
    • Abstract: Publication date: March 2020Source: Food Packaging and Shelf Life, Volume 23Author(s): Sa-Ad Riyajan, Kanokwan ChantaweeAbstractThe biocomposite was made from the blend of carboxylated styrene-butadiene rubber (CSBR), cassava starch (CS) and cellulose fiber (CF). Coating of the CSBR onto the CSBR/CS/CF biocomposites by immersion method which produced the CSBR-coated CSBR/CS/CF composites with improving the water resistance, moisture content, and moisture absorption. The contact angle of all CSBR coated CSBR/CS/CF composites was ∼70° and the swelling ratio of sample was ∼10 % in water medium. The decrease of absorption might be due to the existence of the hydrophobic styrene butadiene rubber (SBR) in the CSBR molecular structure rending the more hydrophobicity to the coated CSBR/CS/CF composite surface. The thickness and percentage weight gain increased as a function of the dry rubber content (DRC) of the CSBR coating. SEM micrographs showed no phase separation between the CSBR/CS/CF composite and CSBR coating layer. However, the tensile value of coated composites decreased when compared with uncoated sample. Also, the highest CSBR coating content provided lowest in degree of contact angle value. This was might be probably due to existing of carboxyl groups in coating layer. These results provided information that the coating concentration was an important factor to the surface and bulk properties of the CSBR/CS/CF composites. After that, the CSBR coating CSBR/CS/CF composites were used to a matrix for encapsulated neem Aza A and results were accept for a good matrix for neem Aza A controlling release and photostability.
       
  • Effect of the added polysaccharide on the release of thyme essential oil
           and structure properties of chitosan based film
    • Abstract: Publication date: March 2020Source: Food Packaging and Shelf Life, Volume 23Author(s): Huan Lian, Jingying Shi, Xiaoyan Zhang, Yong PengIn order to evaluate the effects of microbial polysaccharides and plant polysaccharides on the release of essential oil from chitosan-based composite films, the xanthan gum, pullulan, gum tragacanth and arabic gum were used to prepare the chitosan-thyme essential oil composite films. The results showed that the addition of four polysaccharides reduced the tensile strength and swelling degree, but increased the film solubility. The addition of arabic gum and pullulan delayed the release rate of essential oil from composite films in 95 % ethanol, but not in 50 % ethanol and distilled water. The film swelling was inconsistent with the release of essential oil in different food simulants. Chitosan-arabic gum composite films had better antifungal effect on the nectarine by the way of exposure of thymol released from the film. SEM analysis implied that four polysaccharides affected the microstructure of films. The release of essential oil could be regulated by the interaction between polysaccharides.Graphical abstractGraphical abstract for this article
       
  • Fabrication of antimicrobial films based on hydroxyethylcellulose and ZnO
           for food packaging application
    • Abstract: Publication date: March 2020Source: Food Packaging and Shelf Life, Volume 23Author(s): Gomaa El Fawal, Huoyan Hong, Xinran Song, Jinglei Wu, Meiqi Sun, Chuanglong He, Xiumei Mo, Yuxin Jiang, Hongsheng WangThe study aims to prepare antimicrobial films for food packaging using hydroxyethylcellulose (HEC) biopolymer to decrease environmental problems of synthetic polymer. Different ZnO concentrations (0.05, 0.1, and 0.2 %) were incorporated into HEC. The citric acid (CA) was used as a crosslinker for HEC and the casting method was used to prepare HEC/CA and HEC/CA/ZnO films. The prepared films were characterized by FT-IR, XRD, TGA and SEM. Also, mechanical, wettability and antimicrobial properties were examined. The presence of ZnO particles in the films was confirmed by XRD. SEM showed surface morphological differences between HEC/CA and HEC/CA/ZnO films. HEC/CA/ZnO film inhibited the growth of Staphylococcus aureus (91.4 %) and Escherichia coli (61.7 %) bacteria. Consequently, the prepared films consider a promising material for food packaging application.Graphical abstractGraphical abstract for this article
       
  • Tannic acid: A versatile and effective modifier for gelatin/zein composite
           films
    • Abstract: Publication date: March 2020Source: Food Packaging and Shelf Life, Volume 23Author(s): Dajian Huang, Zhuo Zhang, Qiling Quan, Yuting ZhengZein particles (ZPs) fabricated by an in situ method were applied as fillers to produce gelatin (GA)-based biocomposite films. Tannic acid (TA) was used to modify the microstructure of GA/zein composites and the interactions between ZPs and GA matrix. Field emission-scanning electron microscopy results showed that TA addition could transform the size of ZPs from micron- level to small size (even to nano- level). These changes in the microstructure of composites strongly affected the mechanical properties and surface hydrophobicity of the obtained films. Results indicated that the mechanical properties and surface hydrophobicity of composite films filled with ZPs modified by TA were enhanced greatly compared with those of the neat GA or GA/zein films. The tensile strength and water contact angle value of the GA/ZPs/TA composite were improved from 41.79 MPa to 61.05 MPa and 90.53° to 133.83° with the introducing 10 % zein and 5 % TA into the GA matrix, respectively.Graphical abstractGraphical abstract for this article
       
  • Impact of dynamic controlled atmosphere storage and 1-methylcyclopropene
           treatment on quality and volatile organic compounds profile of
           ‘Galaxy’ apple
    • Abstract: Publication date: March 2020Source: Food Packaging and Shelf Life, Volume 23Author(s): Rogerio de Oliveira Anese, Auri Brackmann, Fabio Rodrigo Thewes, Erani Eliseu Schultz, Vagner Ludwig, Lucas Mallmann Wendt, Roger Wagner, Bruna KleinThere are few information about apple quality and volatile organic compounds (VOCs) profile in fruit stored under dynamic controlled atmosphere based on respiratory quotient (DCA-RQ). Thus, the aim of this work was to evaluate the effect of between 1-MCP with DCA-RQ, DCA based on chlorophyll fluorescence (DCA-CF), controlled atmosphere (CA) and ultralow oxygen (ULO) on the physical and chemical quality and VOCs of ‘Galaxy’ apples after 8 months of storage plus 7 d of shelf life. All storage conditions were performed with or without 0.625 μL L−1 of 1-MCP application. Despite of 1-MCP maintaining some quality attributes, the production of VOCs was reduced even under apples stored under DCA-RQ1.5 with it. DCA-RQ1.5 without 1-MCP maintained better VOCs than CA, ULO, DCA-RQ1.3 and DCA-CF. DCA-RQ1.5 without 1-MCP showed a similar flesh firmness compared to DCA-RQ1.5 with 1-MCP application, with high VOCs emission and flesh firmness. 1-MCP, despite of maintaining flesh firmness, has no positive effect in other attributes in apple under DCA-RQ1.3. Moreover, this regulator reduced the production of VOCs in all storage conditions.Graphical abstractGraphical abstract for this article
       
  • Quality preservation of fresh-cut durian cv. ‘Monthong’ using
           micro-perforated PET/PE films
    • Abstract: Publication date: March 2020Source: Food Packaging and Shelf Life, Volume 23Author(s): Jirutthitikan Boonthanakorn, Witchuda Daud, Ajcharaporn Aontee, Chalermchai Wongs-AreeAbstractIn this study, retail packaging for ‘Monthong’ fresh-cut durian using micro-perforated films was developed. PET/PE laminated film was perforated using CO2 laser to obtain microholes with an average size of 113.5 μm. Ripe durian pulp was packed in a PET tray and then the two levels of micro-perorated PET/PE films, MP-1 and MP-2, and non-perforated PET/PE film (control) were heat sealed as the top lidding film. O2, CO2, and water-vapor transmission rates of MP-1 film were 285, 80, and 3.6 times higher than that of control, whereas those of MP-2 were 574, 162, and 6.4 times higher. Time and temperature simulations of export logistics of fresh-cut durian was carried out in the experiment. In MP-1 package, O2 reached a steady stage at 13 % and CO2 increased to 17 %, while in MP-2, CO2 was stable at 5 % as O2 reduced to 18 %. Most storage attributes of pulp were not different between treatments. However, in control, the pulp exhibited off-flavor after day 6. Several sulphurous and ester compounds of durian were few released from the MP-2 package.
       
  • Application of modified atmosphere and active packaging for oyster
           mushroom (Pleurotus ostreatus)
    • Abstract: Publication date: March 2020Source: Food Packaging and Shelf Life, Volume 23Author(s): F. Han Lyn, Z.A. Maryam Adilah, M.A.R. Nor-Khaizura, B. Jamilah, Z.A. Nur HananiAbstractThis research investigated the effect of combining modified atmosphere packaging with bilayer active packaging (MAP + BL) on the shelf life of oyster mushroom (Pleurotus ostreatus). The BL active packaging consisted of gelatin with pomegranate peel powder (PPP) coated on the polyethylene (PE) film (gelatin + PPP/PE). Pouches of single layer (SL) of PE was used for MAP without active function (MAP + SL). Three different conditions of MAP were used i.e. high oxygen packaging (HOP), medium oxygen packaging (MOP) and low oxygen packaging (LOP). Mushroom packaged with atmospheric air (ATM) was used as control. The mushroom packed in MOP with active layer successfully increased the shelf-life of mushroom up to 11 days as compared to the control (3 days). Generally, mushroom in MAP + BL presented better results in all analyses as compared to MAP + SL. Oyster mushrooms packaged in MOP + BL showed the lowest weight loss as only 0.60 % decreased in weight was recorded throughout the storage time. Despite the lowest (p 
       
  • Effect of hexanal loaded electrospun fiber in fruit packaging to enhance
           the post harvest quality of peach
    • Abstract: Publication date: March 2020Source: Food Packaging and Shelf Life, Volume 23Author(s): Syndhiya Ranjan, Renu Chandrasekaran, Gopinadhan Paliyath, Loong-Tak Lim, Jayasankar SubramanianAbstractHexanal is a naturally occurring bioactive volatile compound which extends post-harvest shelf life of fruits and vegetable by preserving the cell membrane from degradation. The aim of this study is to encapsulate hexanal in a polymer and activate its release in presence of relative humidity replicating the fruit packaging environment. Fiber loaded with hexanal was prepared using different ratios of zein-poly(ethylene oxide) (PEO) polymer solution containing hexanal (1:2:5 and 1:5:5) on weight basis. Sustained diffusion of hexanal vapor from electrospun fiber was achieved and confirmed using gas chromatography. Characterization of fibers using Fourier transform infrared spectroscopy and scanning electron microscopy confirmed the incorporation of hexanal into the fiber and the changes in the morphology of fiber in relation to the relative humidity. Hexanal loaded fibers were used in the packaging of peaches and its shelf life parameters were evaluated. The results showed that increasing the relative humidity in the packaging environment triggered the release of hexanal from the fiber. Physical and morphological study of the fiber revealed that the integrity of the fiber did not change for 20 days at room temperature when stored at 0 % RH. The application of hexanal loaded fiber on the peach showed that the shelf life of fruits was extended by 4 days and the fiber prepared from the ratio 1:2:5 w/w of hexanal, zein and PEO showed better efficacy in shelf life extension of peach as compared with fiber prepared from the 1:5:5 w/w of hexanal, zein and PEO polymer solution.
       
  • Effect of modified atmosphere packaging (MAP) and NatureSeal® treatment
           on the physico-chemical, microbiological, and sensory quality of fresh-cut
           d’Anjou pears
    • Abstract: Publication date: March 2020Source: Food Packaging and Shelf Life, Volume 23Author(s): Raafia Siddiq, Rafael Auras, Muhammad Siddiq, Kirk D. Dolan, Bruce HarteAbstractModified atmosphere packaging (MAP) is used to preserve the quality and shelf life of fruits and vegetables. The present study was undertaken with the objective of applying MAP in combination with 2 % NatureSeal and evaluating the following quality attributes during 21-d storage at 4 °C: headspace CO2 and O2, color, total soluble solids (TSS), pH, titratable acidity (TA), bacteria and yeast plus mold loads. Sensory quality was assessed after 10 days. The headspace CO2 level in MAP samples increased significantly, reaching 35.3 % at the end of storage; while O2 decreased significantly. Color values were affected by MAP, with no changes in Hunter L and a values, which decreased and increased, respectively, only in the control. Whereas, a values increased for both the control and MAP, but the increases were significantly higher in the control from day 7 to 21. MAP also preserved the sensory quality of fresh-cut pears evaluated on day-10.
       
  • Bioactive Andean sweet potato starch-based foam incorporated with oregano
           or thyme essential oil
    • Abstract: Publication date: March 2020Source: Food Packaging and Shelf Life, Volume 23Author(s): J.P. Cruz-Tirado, Ramon Sousa Barros Ferreira, Edward Lizárraga, Delia R. Tapia-Blácido, N.C.C. Silva, Luis Angelats-Silva, Raúl SicheIn this research, sweet potato starch and oregano (OEO) or thyme (TEO) essential oil at two concentrations (7.5 and 10 %) were used to produce bioactive foams by thermopressing. The foams were characterized according to microstructure, mechanical properties, antimicrobial properties, and structural properties by X-ray diffraction, scanning electron microscopy, and Fourier-transform-infrared spectroscopy (FT-IR). In all cases, essential oil addition affected the foam color, yielding reddish/yellowish foams, but not the foam thickness. FT-IR spectrum and X-ray diffraction revealed starch-lipid interactions. According to the micrographs, the lipids were localized in the first layer. Thus, formation of amylose-essential oil complexes in the foam may have prevented the essential oil from degrading under the thermoforming temperature. Essential oil addition yielded starch foams with low water solubility and mechanical resistance, especially for 10 % OEO. Meanwhile, these foams were more effective against Salmonella (Gram-negative bacteria) and L. monocytogenes (Gram-positive bacteria). The antimicrobial activity of the foams containing essential oil makes them beneficial for application as bioactive materials. Therefore, bioactive sweet potato starch-based foams can be prepared by thermopressing and be applied as food container.Graphical abstractGraphical abstract for this article
       
  • Comparison of physicochemical, mechanical and antioxidant properties of
           polyvinyl alcohol films containing green tealeaves waste extracts and
           discarded balsamic vinegar
    • Abstract: Publication date: March 2020Source: Food Packaging and Shelf Life, Volume 23Author(s): Ana Isabel Quilez-Molina, José Alejandro Heredia-Guerrero, Andrea Armirotti, Uttam C. Paul, Athanassia Athanassiou, Ilker S. BayerPlant origin processed food wastes like tealeaves, coffee, fruit or wine pomace can be very rich in antioxidants and antiseptics. The goal of this work is to develop antioxidant polyvinyl alcohol (PVA) packaging films using wastes generated from used green tealeaves and discarded (quality control failed) balsamic vinegar and compare their properties. Both components were separately incorporated into PVA via simple one-pot fabrication approach. Formic acid was used to extract potential antioxidants from dried waste tealeaves, simultaneously dissolving PVA. Discarded vinegar was simply added to a water solution of PVA and in both cases antioxidant films were produced by solution casting and drying. PVA films were loaded up to 50 wt.% by both waste components allowing maximum utilization of useful organics from both discarded foodstuffs. Formic acid extracted gallated catechins with very high yields (>95 %) from tealeaves waste with excess amounts of epigallocatechin gallate (EGCG). Moreover, discarded balsamic vinegar was found to be an effective plasticizer for PVA with 150 % elongation levels. Tealeaves waste exhibited better inhibitory concentration levels (IC50; 73.1 μg/ml) than discarded balsamic vinegar (1846.7 μg/mL), comparable to synthetic commercial antioxidants. They also improved oxygen barrier properties of PVA, regardless of the solvent used. These films could be potentially suitable for antioxidant food packaging applications.Graphical abstractGraphical abstract for this article
       
  • Characterization of polylactic acid/halloysite nanotubes bionanocomposite
           films for food packaging
    • Abstract: Publication date: March 2020Source: Food Packaging and Shelf Life, Volume 23Author(s): Nazratul Putri Risyon, Siti Hajar Othman, Roseliza Kadir Basha, Rosnita A. TalibAbstractThe application of biopolymers as food packaging materials is limited because they exhibit low mechanical, thermal, and barrier properties. However, this limitation can be countered by adding nano-sized fillers to the biopolymers to prepare bionanocomposites. In this work, polylactic acid (PLA)/halloysite nanotubes (HNTs) bionanocomposite films were prepared by the casting method using different concentrations (0, 1.5, 3.0, 4.5, and 6.0 wt.%) of HNTs. The effects of HNTs concentrations on the dispersion, chemical bonding, and the average molecular weights of the PLA/HNTs bionanocomposite films for improvements of their mechanical, thermal, and barrier properties were investigated. The optimum concentration of HNTs that resulted in the optimum properties of the films was found to be 3.0 wt.%. The PLA/HNTs bionanocomposite films were demonstrated to have the potential to extend the shelf life of packaged cherry tomatoes. The results of this study opened a window for improving the mechanical, thermal, and barrier properties of biopolymers for potential food packaging applications.
       
  • Vitamin C loss kinetics and shelf life study in fruit-based baby foods
           during post packaging storage
    • Abstract: Publication date: March 2020Source: Food Packaging and Shelf Life, Volume 23Author(s): José A. Cánovas, Sara Gea-Botella, Fernando Borrás, Nuria Martí, Manuel Valero, Domingo Saura, María C. Martínez-Madrid, José LaencinaSimultaneous evolution of main components of l-ascorbic acid (AA) degradation route [AA, dehydro-l-ascorbic acid (DHA), and 2,3-diketogulonic acid (DKA)] were determined in three types of commercial fruit-based baby foods with different water or moisture content (MC) and stored over various periods of time (t) at different temperatures (T). The role of l-cysteine (Cys) on AA degradation was also studied. T, MC, and t were the main independent variables or factors affecting AA and DKG during post packaging storage. Similar pattern of AA degradation was observed in all products. Changes of AA during storage followed zero-order reaction kinetics. AA retention was higher (>68 %) in those foods stored under refrigeration. Statistically significant relationship was estimated between time when maximum DKG was determined and T. Strong and moderately strong relationships were found between AA and Cys in 36 total trials at the 90 % or higher confidence level. Decreasing Cys promoted DKG formation and loss of biological activity and health benefits. Based on AA retention, a significant reduction of shelf life was determined for all products. Significance and implication of Cys supplementation of foods for infants and young children is discussed.Graphical abstractGraphical abstract for this article
       
  • Performance of ZnO/chitosan nanocomposite films for antimicrobial
           packaging applications as a function of NaOH treatment and glycerol/PVOH
           blending
    • Abstract: Publication date: March 2020Source: Food Packaging and Shelf Life, Volume 23Author(s): Olga Boura-Theodoridou, Aris Giannakas, Petros Katapodis, Haralambos Stamatis, Athanasios Ladavos, Nektaria-Marianthi BarkoulaThe current study investigates the performance of chitosan-based ZnO nanocomposite films for antimicrobial packaging applications. ZnO nanoparticles are fabricated from zinc acetate solutions and added in plain chitosan and chitosan/glycerol-, chitosan/poly(vinyl alcohol)- blends at 3, 5 and 7 wt. %. Characteristic diffraction peaks at 31.6°, 34.3° and 36.2° confirm the successful formation and growth of ZnO nanoparticles in chitosan-based films after their immersion in hot NaOH solution. Poly(vinyl alcohol) supports the growth of ZnO in chitosan chains and results in higher strain at break and increased barrier. The antimicrobial activity of the nanocomposite films is high against Brevibacterium lactofermentum, moderate against Escherichia coli and almost absent against Corynobacterium glutamicum. Positive synergies between chitosan-based matrices and ZnO nanoparticles are not however established in terms of antimicrobial properties due to the immersion of the films in NaOH solution which lowers the polycationic character and the solubility of chitosan.Graphical abstractGraphical abstract for this article
       
  • Effect of active packaging with Satureja thymbra extracts on the oxidative
           stability of fried potato chips
    • Abstract: Publication date: March 2020Source: Food Packaging and Shelf Life, Volume 23Author(s): Evanthia Choulitoudi, Aglaia Velliopoulou, Dimitrios Tsimogiannis, Vassiliki OreopoulouSatureja thymbra extracts, rich in phenolic acids and flavonoids, were obtained through successive extractions with ethyl acetate and ethanol, and tested as natural antioxidants to prolong the shelf life of fried potato chips. The extracts were more effective when coated on a laminated film used as active packaging for the chips, compared to spraying them on the surface of the fried product or adding to the frying oil. The increased incorporation of the ethanol extract, as coating, from 100 to 300 mg total phenols (expressed as gallic acid equivalents, GAE)/m2 resulted in increased protection, as evidenced through peroxide values, volatile products, and oxygen consumption inside the packaging that remained stable for 55 days. Ethyl acetate extract was very effective up to a concentration of 200 mg GAE/m2, but demonstrated prooxidant activity at higher concentration. Partial migration of the natural polyphenols to the product was observed.Graphical abstractGraphical abstract for this article
       
  • The effect of additional packaging barrier, air moment and cooling rate on
           quality parameters of button mushroom (Agaricus bisporus)
    • Abstract: Publication date: March 2020Source: Food Packaging and Shelf Life, Volume 23Author(s): Razieh Salamat, Hamid Reza Ghassemzadeh, Faramarz Ranjbar, Ali Jalali, Pramod Mahajan, Werner B. Herppich, Jochen MellmannAbstractButton mushroom (Agaricus bisporus) has very short shelf life and its quality attributes are considerably influenced by postharvest handling. Temperature management and modified atmosphere packaging are extensively used to prolong shelf life of fruits and vegetables. In this study, the effects of cooling rate and modified atmosphere packaging on apparent quality characteristics and texture of mushroom were investigated. Different cooling rates were obtained by forced-air cooling at different cooling air temperatures, namely, 2, 6 and 10 °C. The results showed that cooling rates considerably affected the quality of mushroom. However, modified atmosphere packaging did not necessarily improve the quality retention of mushroom. Just in case mushrooms were cooled by forced-air cooling, utilization of modified atmosphere packaging could be of benefit. For samples, forced-air cooled at 2 °C and stored under modified atmosphere conditions, total water loss was less than 5 %, firmness remained almost unchanged (10.18 N), and changes in color and in browning index were significantly smaller than that of all other treatments during storage (10 d). Therefore, application of forced-air cooling, followed by modified atmosphere packaging and storage in refrigerated conditions is recommended as an integrated postharvest technology to preserve mushroom quality.
       
  • Migration test and safety assessment of polyurethane adhesives used for
           food-contact laminated films
    • Abstract: Publication date: March 2020Source: Food Packaging and Shelf Life, Volume 23Author(s): J.W. Yan, C. Hu, L.H. Tong, Z.X. Lei, Qin-Bao LinAbstractMigration test and safety assessment of polyurethane adhesives commonly used for food-contact laminated films are experimentally studied. Six harmful migrants from isocyanate residues and additives in adhesives are identified by combined GC–MS with NIST index and retention time of standard products. A series of migration tests regarding “LDPE-adhesive-LDPE” sandwiching laminated films are carried out, aiming to unfold the effects of temperature-time conditions, cross section and nanomaterials on the migration of identified compounds into food simulant isooctane. The results reveal that three of the six identified compounds, i.e., KH-560, 2,4-DTBP and DMPA, may migrate into isooctane. Temperature is found to be the most important factor on the migration behavior. From the slight effect of cross section area on migration of compounds, it can be concluded that compounds easily diffuse into substrates and migrate into isooctane by penetrating through the substrates rather than cross section. We also found that adding graphene and functionalized graphene neither promote the migration nor inhibit. For safety assessment, threshold of toxicological concern method is alternatively used to evaluate the migration. The estimated daily intakes of KH-560 and DMPA in solvent-free polyurethane adhesive laminated films exceed the safety threshold recommended by threshold of toxicological concern, while those in solvent-based adhesive laminated films do not.
       
  • Interpretation of the migration of benzophenone type photoinitiators into
           different food simulants and foodstuffs in terms of the physicochemical
           properties of the migrants
    • Abstract: Publication date: March 2020Source: Food Packaging and Shelf Life, Volume 23Author(s): M.P. Elizalde, J.L. Aparicio, M. RincónAbstractThe migration of three different photoinitiators, benzophenone (BP), 2-hydroxybenzophenone (2-HBP) and 4-hydroxybenzophenone (4-HBP), from spiked paperboard into the food simulant Tenax® as well as into Porapak® and Tylose®, are compared to their migration into infant milk and creamer powders as well as into lyophilized skimmed, semi-skimmed and whole fat milks. Porapak® shows similar migration behaviour to Tenax® whereas slightly lower migration into Tylose® is observed. In all simulants and foodstuffs the migration sequence is: 2-HBP > BP>4-HBP, with a markedly lower migration of 4-HBP into the simulants. In most cases, the migration into the simulants is significantly higher than that into the foodstuffs. The order of overestimation for the three food simulants is BP> 2-HBP> 4-HBP. An interpretation of the results in terms of the physicochemical properties of the migrants and the fat content of the foods is given. No advantages have been concluded by using Porapak® and Tylose® as alternative food simulants to Tenax® for high fat content foods.
       
  • Effects of palm wax on the physical, mechanical and water barrier
           properties of fish gelatin films for food packaging application
    • Abstract: Publication date: March 2020Source: Food Packaging and Shelf Life, Volume 23Author(s): Sahid Nurul Syahida, Mohammad Rashedi Ismail-Fitry, Zuriyati Mohamed Asa’ari Ainun, Zainal Abedin Nur HananiFish gelatin films added with different palm wax (PW) concentrations (0–60%) were analysed for the physical, mechanical, microstructural and water resistance properties. The results showed that the gelatin/palm wax (GP) films with higher PW concentration were thicker, opaquer, less stiff and more flexible than the control films. The tensile strength of the GP film significantly (p 
       
  • Fabrication of high stability active nanofibers encapsulated with
           pomegranate peel extract using chitosan/PEO for meat preservation
    • Abstract: Publication date: March 2020Source: Food Packaging and Shelf Life, Volume 23Author(s): Duraiarasan Surendhiran, Changzhu Li, Haiying Cui, Lin LinAbstractPomegranate peel extract (PE) immobilized electrospun active nanofibers was fabricated using Chitosan/Poly (ethylene oxide) (CS/PEO). Various blending ratio of 4 % (w/v) CS/PEO as 00/100, 50/50, 60/40, 70/30 and 80/20 with PE was added and electrospun. The average diameter of nanofibers ranged between 227 and 406 nm. The beaded nanofibers were attained for the blends of 70/30/PE and 80/20/PE due to high content of CS which increased its viscosity. Addition of Pluronic F-127 (1 v%) notably reduced the beads in nanofibers which was confirmed by SEM. The nanofibers were characterized by FTIR and tensile strength, elongation at break, swelling rate and TGA/DSC were analyzed. The active nanofibers strongly preserved beef by reducing the population of E.coli O157:H7 up to 2.96 and 5.80 log CFU/g at 4 and 25 °C respectively. In conclusion, nanofibers showed brilliant physical, mechanical and thermal properties that exhibited excellent potential for food packaging applications.
       
  • Effect of perforation-mediated modified atmosphere packaging on the
           quality and bioactive compounds of soft kale (Brassica oleracea L. convar.
           acephala (DC) Alef. var. sabellica L.) during storage
    • Abstract: Publication date: March 2020Source: Food Packaging and Shelf Life, Volume 23Author(s): Surina Boerzhijin, Yoshio Makino, Masami Yokota Hirai, Itaru Sotome, Masatoshi YoshimuraAbstractPerforation-mediated modified atmosphere packaging of soft kale (Brassica oleracea L. convar. acephala (DC) Alef. var. sabellica L.) was investigated to maintain freshness at 10 °C for 12 d. Kale was sealed in micro-perforated pouches with different oxygen transmission rates (OTRs: mL m–2 d–1 atm–1) at 1.66 × 106, 3.0 × 103 or 64. Headspace atmospheres (O2/CO2) of pouches at OTR 1.66 × 106, 3.0 × 103 and 64 were 21 %/0 % (normoxia), 1.9∼7.4 %/8.5∼9.6 % (modified atmosphere) and 0 %/> 20 % (hypoxia), respectively. Hue angles (degree of green color) of leaves in the OTR 3.0 × 103 and 64 pouches were significantly higher than that in the OTR 1.66 × 106 pouch. However, carotenoid and ascorbic acid concentrations in the leaf in the OTR 3.0 × 103 pouch was significantly higher than that in the OTR 64 pouch. The modified atmosphere created in the OTR 3.0 × 103 pouch was suitable for maintaining external (green color) and internal (bioactive compounds) qualities of soft kale.
       
  • Evaluating packaging performance for bananas under simulated vibration
    • Abstract: Publication date: March 2020Source: Food Packaging and Shelf Life, Volume 23Author(s): I. Fernando, J. Fei, R. Stanley, V. RouillardAbstractPackaging is the primary protection of fresh produce against the environmental hazards such as vibration in the distribution process. This study evaluated the effectiveness of two types of corrugated paperboard packaging, reusable plastic creates (RPC) and vacuum tightening for their protective performance in reducing damage of bananas under simulated transport vibration. Both vibration transmissibility and the construction material of packaging influenced the mechanical damage levels in bananas with the RPCs showing the highest damage levels. The best protective performance for bananas was exhibited by one-piece corrugated paperboard cartons with additional benefits of reduced vibration transmissibility at the top-tiers. Vacuum tightening effectively reduced the vibration damage, especially in the most bottom and top tier packages, by over 70% and thus, can be considered for further reducing mechanical damage to bananas. One-piece cartons, with the possible addition of vacuum tightening or tensioned plastic wrapping, could therefore substitute the widely used two-piece carton in Australia in order to minimize mechanical damage to bananas in-transit.
       
  • Development of immobilized laccase-based time temperature indicator by
           electrospinning zein fiber
    • Abstract: Publication date: March 2020Source: Food Packaging and Shelf Life, Volume 23Author(s): Jhao-Rong Jhuang, Shih-Bin Lin, Li-Chen Chen, Shyi-Neng Lou, Shih-Hsin Chen, Hui-Huang ChenTo increase the stability of enzymatic time–temperature indicator (TTI), laccase was immobilized on the electrospun zein fiber (ceZL) with high specific surface area (11.579 m2/g). The ceZL exhibited a high relative activity within 4 °C – 40 °C and the activation energy (Ea) of coloration approached 26.28 kJ/moL for 80 μg/cm2 of ceZL-immobilized laccase. In dynamic temperature response experiments of ceZL using intermittent temperature changes between 4 °C and 25 °C, irreversible inactivation did not occur, indicating the desirable tolerance and sensitivity of ceZL to temperature alterations. Approximately 6 or 26 days was required to reach the endpoint of coloration at 4 °C when 25 or 8 μg/cm2 of laccase was immobilized on ceZL, respectively. The regression equation derived from kinetic analysis was conducted and could be further utilized to design a suitable TTI to monitor food quality according to the color change of TTI by using ceZL.Graphical abstractGraphical abstract for this article
       
  • Active whey protein isolate films including bergamot oil emulsion
           stabilized by nanocellulose
    • Abstract: Publication date: March 2020Source: Food Packaging and Shelf Life, Volume 23Author(s): Ece SogutAbstractThe aim of this study was to develop whey protein isolate (WPI) films incorporated with bergamot oil (BO) in the form of nanoemulsion stabilized with nanocellulose (NC). WPI films were prepared by incorporating different concentrations of BO and NC-stabilized BO (0–40%, w/w). The mechanical properties of neat WPI films were improved with the inclusion of NC-stabilized BO emulsion (p 
       
  • An investigation of the role of fabrication process in the physicochemical
           properties of κ-carrageenan-based films incorporated with Zataria
           multiflora extract and nanoclay
    • Abstract: Publication date: March 2020Source: Food Packaging and Shelf Life, Volume 23Author(s): Afsaneh Nouri, Mohammad Tavakkoli Yaraki, Aseman Lajevardi, Tayyebeh Rahimi, Marjan Tanzifi, Mohammad GhorbanpourAbstractIn the present research, biodegradable κ- carrageenan (KC) nanocomposite film was prepared by incorporation nanoclay, 1–3% v/v of Zataria multiflora plant extract (ZME) and glycerol as a plasticizer via two different procedures. The nanocomposite films were characterized by their optical, microstructural, mechanical and thermal as well as antimicrobial properties against S. aureus, B.cereus, E.coli, and P. aeruginosa. The films fabricated by both procedures showed excellent UV protection with smooth surfaces with compact structural integrity. Furthermore, it was found that the step of plasticizer addition directly affects the mechanical properties of the final nanocomposite film. Particularly, the addition of glycerol before the nanoclay to carrageenan solution could enhance the tensile strength about 56 % while it resulted in 61 % lower elongation at break in the sample containing 3 % ZME, compared to the samples that were prepared by addition of glycerol after nanoclay. The antimicrobial properties of all nanocomposites presented good inhibitory against E. coli and P. aeruginosa. Generally, the addition of glycerol at the beginning of film-forming solution improved the UV barrier, microstructural, mechanical, thermal and antibacterial properties of the KC nanocomposite. The results suggest that the developed KC/ZME/nanoclay nanocomposite could be used as alternative active packaging in the food industry.
       
  • Electrospun β-carotene–loaded SPI:PVA fiber mats produced by
           emulsion-electrospinning as bioactive coatings for food packaging
    • Abstract: Publication date: March 2020Source: Food Packaging and Shelf Life, Volume 23Author(s): Graziella Pinheiro Bruni, Jean Paulo de Oliveira, Laura G. Gómez-Mascaraque, Maria José Fabra, Vilásia Guimarães Martins, Elessandra da Rosa Zavareze, Amparo López-RubioIn this work, emulsion electrospinning was used to develop an active internal coating for food packaging applications. Specifically, the antioxidant molecule β-carotene, was encapsulated in a mixture of soy protein isolate (SPI) and polyvinyl alcohol (PVA) which was directly electrospun onto a polyhydroxybutyrate-co-valerate (PHB92/PHV8) film. An annealing treatment was applied to improve the adhesion of the electrospun mat onto the packaging film, which contributed to modulate the release of the active compound. Stable SPI:PVA emulsions (with a 50:50 ratio) were developed using soybean oil (SBO) as carrier of the hydrophobic β-carotene. The encapsulation efficiency of β-carotene in the electrospun SPI:PVA fibers was 65.0 % ± 2.6 %, being 51.4 % ± 0.9 % effectively incorporated into their cores. Finally, the in-vitro release assay of the antioxidant in soybean oil, which simulates fatty foods, demonstrated that the heat treatment (anneling) contributed to a slower and more sustained released of the bioactive compound.Graphical abstractGraphical abstract for this article
       
  • Packaging with cashew gum/gelatin/essential oil for bread: Release
           potential of the citral
    • Abstract: Publication date: March 2020Source: Food Packaging and Shelf Life, Volume 23Author(s): Marília A. Oliveira, Maria L.C. Gonzaga, Maria S.R. Bastos, Hilton C.R. Magalhães, Selene D. Benevides, Roselayne F. Furtado, Rafael A. Zambelli, Deborah S. GarrutiCashew gum (CG) and gelatin (G) films were produced by incorporating ferulic acid (FA), as a cross-linking agent and Cymbopogon citratus essential oil (EO) for application bread packaging. The addition of FA and EO did not significantly affect water vapor permeability (WVP) or opacity. There was a significant decrease in the solubility of the films, possibly due to matrix cross-linking. Morphology revealed films with smooth surfaces and small cross-sections. Characteristic frequencies of CG and G demonstrated the cross-linking identified in infrared (IV). EO cross-linked films showed lower rupture stress than non-EO films. Elongation-at-break increased from 2% (cross-linked) to 140% (cross-linked/EO). CGG/EO packaging was more permeable than commercial packaging (polyethylene), giving bread more harshness. The experimental packaging provided six days of preservation to the bread compared with three days for the commercial packaging. Neral and geranial presented a higher proportion in the crust of the bread, suggesting antimicrobial action.Graphical abstractGraphical abstract for this article
       
  • Influence of headspace oxygen on quality and shelf life of extra virgin
           olive oil during storage
    • Abstract: Publication date: March 2020Source: Food Packaging and Shelf Life, Volume 23Author(s): Basheer M. Iqdiam, Bruce A Welt, Renee Goodrich-Schneider, Charles A Sims, George L. Baker, Maurice R. MarshallAbstractThis study evaluated the impact of low O2 headspace in clear and dark containers at different storage temperatures (10 °C and 28 °C) on the quality and shelf life of extra virgin olive oil (EVOO). Bottle headspace was controlled at four different O2 concentrations 2, 5, 10, and 21%. Quality parameters were determined after 3, 6, 9, and 12 months storage: free fatty acids, peroxide value, absorption coefficients K270 and K230, total polyphenols, chlorophyll content, oxidative stability index, and color. Results show low headspace oxygen levels of 2 and 5%, significantly increased EVOO shelf life stored in dark and clear bottles at 10 °C. While the improvement in EVOO shelf-life was less when stored at 28 °C. No significant differences occurred between EVOO samples packaged at 10 and 21% headspace O2 concentrations in clear bottles stored at 28 °C while significant differences were observed with 2 and 5% headspace O2 concentrations. These results suggest that it is important to minimize headspace oxygen in packages of extra virgin olive oil.
       
  • Soft and hard sections from cellulose-reinforced poly(lactic acid)-based
           food packaging films: A critical review
    • Abstract: Publication date: March 2020Source: Food Packaging and Shelf Life, Volume 23Author(s): Azadeh Khosravi, Abdolhossein Fereidoon, Mohammad Mehdi Khorasani, Ghasem Naderi, Mohammad Reza Ganjali, Payam Zarrintaj, Mohammad Reza Saeb, Tomy J. GutiérrezThe cellulose-reinforced poly(lactic acid) (PLA)-based films have been of great interest for use as food packaging material. However, the semicrystalline behavior of both biobased hydric polymers has not been taken into account in many investigations studying the mechanical, thermal, antimicrobial and barrier properties, as well as the biodegradability and compostability in these composite materials. A critical analysis of the existing literature in this field, highlighting mainly the studies made during the last five years in terms of crystalline and amorphous regions, ‘soft’ and ‘hard’ sections, as well as the blend of these immiscible polymers is shown in this review. The perspectives of future work that should be done to solve the many existing concerns have also been suggested in this review. We can indicate from the papers analyzed that the new trends in the development of these materials as food packaging will be focused on shape memory, pH-sensitive and active films to maintain the food shelf-life, and achieve non-adulteration of them, as well as having food packaging materials more convenient for today’s society.Graphical abstractGraphical abstract for this article
       
  • Active modified atmosphere package induced a new physiological disorder of
           minimally processed romaine lettuce leaves
    • Abstract: Publication date: December 2019Source: Food Packaging and Shelf Life, Volume 22Author(s): Athanasios Koukounaras, Anastasios S. Siomos, Dimitrios Gerasopoulos, Michalis PapachristodoulouAbstractActive modified atmosphere (active MAP) is commonly used for browning control of fresh-cut lettuce. However, it induces a disorder which is first reported in this study, described as ‘leaf collapse’. This study attempt to evaluate the possible factors involved in the development of this physiological disorder. Therefore, minimally processed romaine leaves of a sensitive and a resistant cultivar were stored under three different conditions (active MAP, passive MAP, air) for 6 days at 4 °C. The results showed that the development of leaf collapse was correlated with the interaction of cultivar and atmosphere composition. No correlation among leaf calcium content as well as leaf age with collapse index was recorded. On the contrary, results showed increased C2H4 production and membrane permeability of the sensitive lettuce cultivar as well as C2H4 accumulation in packages during storage under active MAP conditions compared to tolerant one.
       
  • Colorimetric array freshness indicator and digital color processing for
           monitoring the freshness of packaged chicken breast
    • Abstract: Publication date: December 2019Source: Food Packaging and Shelf Life, Volume 22Author(s): Kaeun Lee, Hyunwoo Park, Sangho Baek, Seungjong Han, Dowan Kim, Soo Chung, Jeong-Yeol Yoon, Jongchul SeoA colorimetric array freshness indicator was developed to monitor chicken breast spoilage, consisting of an inner poly(ether-block-amide) (PEBA) film, a color-changing layer of eight polymer-immobilized pH dyes, and an outer poly(ethylene terephthalate) film. Simulated experiments with trimethyl amine (TMA) revealed the necessary color changes and the optimum dye concentration for the expected quality range for stored chicken breast was determined. The optimized colorimetric array freshness indicator was then applied to chicken breast packaging and digital images for its color response were acquired using a smartphone camera over storage time. The obtained data were analyzed by both the newly developed chromatic factor and principal component analysis. Chicken breast samples stored at 4 °C and 10 °C could be categorized into two groups, fresh and spoiled states over the storage time. The chromatic parameter X was well correlated with the microorganism counts as well as total volatile base nitrogen (TVBN) and CO2 from the chicken meat samples. Future implementation of the indicator in combination with a smartphone application could provide a low-cost, specific, and sensitive monitoring method for food product freshness.Graphical abstractGraphical abstract for this article
       
  • An oxygen permeability predictive model without geometric factors for
           immiscible polymer blended films based on fractal and percolation theory
    • Abstract: Publication date: December 2019Source: Food Packaging and Shelf Life, Volume 22Author(s): Liao Pan, Changfeng Ge, Lixin Lu, Jun WangA new predictive model for oxygen permeability is proposed based on fractal and percolation theory. This model serves as a feasible approach for predicting oxygen permeability of immiscible polymer blended films without geometric factors. Scanning electron microscopy (SEM) was used to analyze the microstructure of LDPE/EVOH film to determine the Euclidean dimension of permeability. The results for the model were then compared with experimental data. These results indicate that the permeation of oxygen in immiscible polymer blended films can be simplified into a 2-D percolation, and the proposed model is in good agreement with the experimental data. This model can be used to predict the oxygen permeability of immiscible polymer blended films and overcomes the shortcomings of previous models with geometry factors.Graphical abstractGraphical abstract for this article
       
  • Comparative study of the properties of soy protein concentrate films
           containing free and encapsulated oregano essential oil
    • Abstract: Publication date: December 2019Source: Food Packaging and Shelf Life, Volume 22Author(s): Isabela dos Santos Paglione, Marcella Vitoria Galindo, João Augusto Salviano de Medeiros, Fabio Yamashita, Izabela Dutra Alvim, Carlos Raimundo Ferreira Grosso, Lyssa Setsuko Sakanaka, Marianne Ayumi ShiraiThis work compared the effect of the addition of free oregano essential oil (OEO) and OEO microencapsulated by ionic gelation on the properties of soy protein concentrate (SPC) films. The films were evaluated by mechanical, barrier, morphological, antimicrobial and antioxidant properties. The incorporation of free OEO decreased the tensile strength and Young's modulus and increased the solubility of the films. These results may be related to the reduction of the polymer-polymer interaction, forming a less cohesive and weak structure. The addition of microencapsulated OEO improved mechanical properties, reduced the water vapor permeability of the films, and it was related to the good interaction between the SPC and alginate used as wall material in the OEO microencapsulation, providing a more continuous film matrix. Due their enhanced properties, the addition of OEO microparticles in the film production is an interesting alternative to obtain materials with antimicrobial and antioxidant properties.Graphical abstractGraphical abstract for this article
       
  • Modeling the dynamic changes in O2 and CO2 concentrations in MAP-packaged
           fresh-cut garlic scapes
    • Abstract: Publication date: December 2019Source: Food Packaging and Shelf Life, Volume 22Author(s): Junran Chen, Yunfeng Hu, Ruixiang Yan, Hanyan Hu, Ye Chen, Na ZhangAbstractPredicting changes in gas composition in packaged fresh-cut garlic scapes during storage helps to optimize O2/CO2 concentrations and maintain quality. The present study measured, analyzed and modeled the respiration rates of garlic scapes under different storage temperatures and gas compositions. The temperature and gas concentration significantly influenced the respiration rates of fresh-cut garlic scapes. A combined secondary model integrating the Michaelis-Menten uncompetitive model and the Arrhenius equation, including the effects of O2 and CO2 composition and temperature, was developed and subsequently validated at 12 °C. The model provided a reasonable fit to measured values with Mean Absolute Percentage Errors (MAPE) for consumption rates of O2 (RO2) and production rates of CO2 (RCO2) of 4.80% and 4.67%, respectively. From this, a model developed to predict changes in O2 and CO2 concentrations in low-density polyethylene (LDPE)-film packaged fresh-cut garlic scapes stored at 20 °C, effectively predicted changes in O2 and CO2 concentrations.
       
  • Coating with alginate containing a mixture of essential oils and citrus
           extract in combination with ozonation or gamma irradiation increased the
           shelf life of Merluccius sp. fillets
    • Abstract: Publication date: December 2019Source: Food Packaging and Shelf Life, Volume 22Author(s): Shiv Shankar, Faustine Danneels, Monique LacroixAbstractThe present study illustrates the combined effect of EOs (mixture of essential oils and citrus extract) coating with ozonation (Oz) or gamma irradiation (GI) on the shelf life of Merluccius sp. fillets stored at 4 °C. The fillets were coated with 1.6 % w/v EOs mixtures prepared in 2 % w/v alginate followed by treatment with Oz (10 ppm for 15 min) or GI (1.0 kGy). Results showed that, during the storage, the combined treatment (Alginate/EOs/Oz or Alginate/EOs/GI) exhibited the best result in increasing the shelf life of fillets. The shelf life of fillets was 7 days for control (fillets without any treatment) but increased to>28 days for Alginate/EOs/GI samples. However, the shelf life of fillets were 14 days and 21 days when treated by Alginate/EOs coating alone and Alginate/EOs coating with Oz treatment, respectively. The optimization of combined treatment dose can increase the shelf life of packaged fish up to the desired duration.
       
  • Tapioca/polyvinyl alcohol thermoplastic starch materials processed with
           the aid of supercritical CO2
    • Abstract: Publication date: December 2019Source: Food Packaging and Shelf Life, Volume 22Author(s): Da-wei Wang, Liang-Shuang Sun, Xuan-long Peng, James Runt, Mu-chen Kuo, Kuo-Shien Huang, Jen-taut YehAbstractThis paper represents the first report of polyvinyl alcohol (PVA) modified TPS resins (scCO2TPSxPVA05y), gelatinized and/or modified with the aid of supercritical carbon dioxide (scCO2). The melt flow rate, initial and retention values of tensile strength (σf) of scCO2TPSxPVA05y prepared with the aid of both scCO2 and PVA05 were considerably higher than those of the corresponding scCO2TPS prepared using scCO2 fluid and/or TPSxPVA05y materials prepared in the conventional way. The moisture contents of conditioned scCO2TPSxPVA05y were considerably lower than those of the corresponding scCO2TPS and TPSxPVA05y aged for the same amounts of time. Conditioned scCO2TPSxPVA05y exhibited only Vh-type crystals with melting temperatures ∼ 40 °C and ∼ 20 °C lower than those of corresponding conditioned TPS and TPSxPVA05y, respectively. In comparison to TPS and TPSxPVA05y, more dissociated amylopectin chains with loosely hydrogen-bonded −OH groups and significantly less retrogradation was obtained for conditioned scCO2TPS and scCO2TPSxPVA05y, respectively.
       
  • Characterization of the dynamics of volatile organic compounds released by
           lactic acid bacteria on modified atmosphere packed beef by PTR-MS
    • Abstract: Publication date: December 2019Source: Food Packaging and Shelf Life, Volume 22Author(s): Corinna Franke, Maik Hilgarth, Rudi F. Vogel, Hannes Petermeier, Horst-Christian LangowskiAbstractMeat spoilage is a very complex process influenced by many yet not fully characterized factors. To improve the desired characterization especially knowledge about the generation of volatile organic compounds (VOCs) is of great importance since they indicate the freshness and thus the quality of meat. To achieve this, the formation and release of VOCs from modified atmosphere packaged beef was investigated at two different temperatures (4 and 10 °C) by online monitoring with proton-transfer-reaction mass spectrometry (PTR-MS) combined with microbial analysis at selected time points (days 0, 7, 10, 14 at 4 °C and days 0, 2, 4, 7 at 10 °C). By linking microbial analysis to PTR-MS data, the meat condition could be described in the early stages of spoilage by the occurrence of selective volatile organic compounds. In later stages of spoilage, the formation and release of VOCs differed more with time and temperature.
       
  • Characterization of antioxidant properties of soy bean protein-based films
           with Cortex Phellodendri extract in extending the shelf life of lipid
    • Abstract: Publication date: December 2019Source: Food Packaging and Shelf Life, Volume 22Author(s): Qianyun Ma, Shumin Liang, Shiyu Xu, Jian Li, Lijuan WangThe objective of this study was to prepare food-contact films with desirable antioxidant properties. Extracts from Cortex Phellodendri, a Chinese traditional medicine, was used as antioxidants introduced into soybean protein (SPI)/nano-cellulose crystals (NCC) film matrix. The antioxidant properties of films incorporating Cortex Phellodendri extracts (CPE) were investigated. The SPI/NCC/CPE (SNE) films were also characterized by scanning electron microscopy and Fourier transform infrared spectroscopy. The results showed that CPE had good compatibility with SPI and NCC, and also had hydrogen-bonding interactions between them. Total phenolic content and the ability to remove DPPH of films with/without CPE were studied. Release tests were also conducted in 95% ethanol/water (v/v) food simulant to evaluate the applicability of the films. The results showed that the films could provide long-term protection of lipid simulant. The films were further evaluated as packaging for beef tallow. The peroxide value (POV) of the packaged lipid was measured after different storage times, and the POV values of lipid wrapped with PE, SPI and SNE films were compared. Lipid wrapped with SNE film had the lowest POV over the whole storage period, indicating the prepared films effectively retarded lipid oxidation.Graphical abstractGraphical abstract for this article
       
  • Characterization and release kinetic of crosslinked chitosan film
           incorporated with α-tocopherol
    • Abstract: Publication date: December 2019Source: Food Packaging and Shelf Life, Volume 22Author(s): Thanakorn Yeamsuksawat, Jun LiangAbstractThe aim of this work was to produce the in-situ crosslinking emulsification chitosan film by the casting solution method and to study the effect of sodium tripolyphosphate (TPP), sodium citrate (CT), and glutaraldehyde (GLU) for the physical properties, barrier properties, mechanical properties, and release kinetics of chitosan film incorporated with α-tocopherol. The release of α-tocopherol to the 50% ethanol was also studied and the diffusion coefficient calculated by the Fickian diffusion models. From the results, the crosslinking agent decreased the film lightness and light barrier properties; in addition, it increases the greenness and yellowness of the film. The elongation at break (EB) and tensile strength (TS) tended to decrease when the film was crosslinked. This result can indicate that the crosslinking agent caused the chitosan networks to be linked and then affected the flexibility of the films. The crosslinking agent can increase the hydrophobicity and surface roughness of the film as shown in the increase of the contact angle values and SEM micrographs; instead, there was no significant difference in water vapor permeability values (WVP). The diffusion coefficient of α-tocopherol significantly decreased from when the film was crosslinked, and the slowest release occurred in glutaraldehyde (GLU) due to its ability to generate more crosslinking density that directly affects the mobility of α-tocopherol in the chitosan structure.
       
  • Preparation and characterization of active and intelligent films based on
           fish gelatin and haskap berries (Lonicera caerulea L.) extract
    • Abstract: Publication date: December 2019Source: Food Packaging and Shelf Life, Volume 22Author(s): Jing Liu, Huimin Yong, Yunpeng Liu, Yan Qin, Juan Kan, Jun LiuAbstractHaskap berries (Lonicera caerulea L.) are rich in polyphenols and possess potential health-promoting effects. In this study, polyphenols were extracted from haskap berries and further incorporated into fish gelatin (FG) to develop active and intelligent packaging films. Results showed anthocyanins and phenolic acids were the main polyphenols in haskap berry extract (HBE). Scanning electron microscopy showed the cross-sections of FG-HBE films were smooth and uniform. Fourier transform infrared spectroscopy revealed intermolecular hydrogen bonds formed between the hydroxyl groups of polyphenols in HBE and the amino/hydroxyl groups in FG. The crystallinity of FG film was enhanced by the addition of HBE. Moreover, the incorporation of HBE significantly increased the total color difference value, water vapor and UV–vis light barrier properties, tensile strength, and antioxidant ability of FG film. Due to high anthocyanin content in HBE, FG-HBE films were pH-sensitive and exhibited visible color changes as a function of pH. Notably, FG-HBE film containing 1 wt% of HBE was more appropriated to be used as the freshness indicator of shrimp. Our results suggest FG-HBE films can be applied as novel as antioxidant and intelligent food packaging films in food industry.
       
  • Antibacterial LDPE/GSE/Mel/ZnONP composite film-coated wrapping paper for
           convenience food packaging application
    • Abstract: Publication date: December 2019Source: Food Packaging and Shelf Life, Volume 22Author(s): Shiv Shankar, Yeong-Ju Bang, Jong-Whan RhimAbstractLow-density polyethylene (LDPE) based nanocomposite film incorporated with grapefruit seed extract (GSE), melanin nanoparticle (Mel), and zinc oxide nanoparticles (ZnONP) was prepared by the extrusion-blowing method. The UV–vis spectra of LDPE/GSE/Mel/ ZnONP film exhibited the characteristic absorption peak of ZnONP at 370 nm. The UV-barrier, thickness, elongation at break, and thermal stability of LDPE film increased after the incorporation of GSE, Mel, and ZnONP, but transparency, tensile strength, and water contact angle decreased. The LDPE/GSE/Mel/ZnONP films exhibited strong antibacterial activity against Escherichia coli and Listeria monocytogenes. The LDPE/GSE/Mel/ZnONP composite film was coated on a wrapping paper using a thermocomression method. The SEM micrographs of the surface of the coated paper exhibited that the coated films filled the pores and voids of the porous fibers of the paper to make it’s surface smooth. The water absorptiveness and oil absorptiveness of the paper decreased profoundly after coating with LDPE and LDPE/GSE/Mel/ZnONP films. The LDPE/GSE/Mel/ZnONP composite film-coated wrapping paper was effective to prevent the growth of coliform bacteria of sandwich and ‘gimbab’ (rolled rice with dried seaweed).
       
  • The impact of electrospun films of poly(ε-caprolactone) filled with
           nanostructured zeolite and silica microparticles on in vitro histamine
           formation by Staphylococcus aureus and Salmonella Paratyphi A
    • Abstract: Publication date: December 2019Source: Food Packaging and Shelf Life, Volume 22Author(s): Esen Alp-Erbay, Kelly J. Figueroa-Lopez, José M. Lagaron, Emre Çağlak, Sergio Torres-GinerThis research study originally reports the preparation and characterization of electrospun films based on poly(ε-caprolactone) (PCL) with high histamine-binding capacity. To this end, submicron PCL fibers filled with nanostructured zeolite or silica (SiO2) microparticles in the 5–20 wt% range were first prepared by solution electrospinning. The resultant electrospun composite fiber mats were thereafter thermally post-treated at 55 °C to successfully develop contact-transparent films with reduced porosity and improved mechanical strength. The capacity of the developed composite films to entrap histamine was evaluated in vitro by the culture media method using Staphylococcus aureus (S. aureus) and Salmonella Paratyphi A (S. Paratyphi A) foodborne bacteria. Both electrospun zeolite- and SiO2-containing PCL films exhibited high histamine-binding capacity, being more effective for S. aureus. The histamine entrapment performance was significantly higher for the PCL films filled with zeolite due to the enhanced porous structure and more optimal adsorption selectivity of this inorganic filler. The here-developed electrospun composite films can be applied as novel active-scavenging packaging materials to entrap heat-stable histamine and other biogenic amines released from fish and fishery products.Graphical abstractGraphical abstract for this article
       
  • TPCS/PBAT blown extruded films added with curcumin as a technological
           approach for active packaging materials
    • Abstract: Publication date: December 2019Source: Food Packaging and Shelf Life, Volume 22Author(s): Sabrina Silva de Campos, Anielle de Oliveira, Thaysa Fernandes Moya Moreira, Tamires Barlati Vieira da Silva, Marcos Vieira da Silva, João A. Pinto, Ana Paula Bilck, Odinei Hess Gonçalves, Isabel Patrícia Fernandes, Maria-Filomena Barreiro, Fabio Yamashita, Patricia Valderrama, Marianne Ayumi Shirai, Fernanda Vitória LeimannAbstractThe development of active packaging is a relevant topic demanding the development of films with diverse properties to preserve specific foodstuff. The objective of this work was to obtain extruded TPCS/PBAT films containing curcumin and evaluate it as an active antimicrobial and antioxidant packaging to protect chia oil from oxidative degradation. Morphology, thermal, mechanical, antimicrobial, and antioxidant evaluation of the films were conducted to determine whether the presence of curcumin affected the film’s properties. Infrared Spectroscopy indicated that curcumin addition affected the crosslinking reaction between citric acid and starch, which explains the changes in hydrophilicity and mechanical strength of the films. The incorporation of curcumin conferred antimicrobial activity against Gram-positive (Staphylococcus aureus) and Gram-negative (Pseudomonas aeruginosa and Escherichia coli) bacteria, as well as antioxidant activity. Films were tested as chia oil packaging, being verified that they successfully prevented oil degradation under accelerated stability test (60 °C for 7 days), demonstrating the feasibility of using TPCS/PBAT biodegradable films containing curcumin to obtain active packaging materials.
       
  • Using lignocellulosic fractions of coffee husk to improve properties of
           compatibilised starch-PLA blend films
    • Abstract: Publication date: December 2019Source: Food Packaging and Shelf Life, Volume 22Author(s): Sofía Collazo-Bigliardi, Rodrigo Ortega-Toro, Amparo ChiraltAbstractThe effectiveness of the incorporation of cellulosic reinforcing agents (cellulosic fibres: CF and cellulose nanocrystals: CNC) and antioxidant aqueous extract (AE) from coffee husk at improving the functional properties of compatibilised starch-PLA blend films was studied. Tensile and barrier properties, crystallization pattern and thermal behaviour were analysed in films containing 1 wt% of CF or CNC incorporated by two different methods or 5.8 wt% of antioxidant extract. The antioxidant properties of the films were also tested through their efficacy at preserving sunflower oil from oxidation. Of the cellulosic fractions, CNC directly blended with the starch phase were the most effective at reinforcing tensile properties of the material (148% and 45% increase in elastic modulus and tensile strength, respectively) and at reducing their water vapour and oxygen permeability (28% and 42% reduction, respectively). The AE did not improve the mechanical performance of the blend films, but conferred antioxidant capacity useful for food packaging applications.
       
  • A new nanocomposite based on LASiS-generated CuNPs as a preservation
           system for fruit salads
    • Abstract: Publication date: December 2019Source: Food Packaging and Shelf Life, Volume 22Author(s): Maria Chiara Sportelli, Margherita Izzi, Annalisa Volpe, Valentina Lacivita, Maurizio Clemente, Cinzia Di Franco, Amalia Conte, Matteo Alessandro Del Nobile, Antonio Ancona, Nicola CioffiAbstractIn this work, nanocomposites based on polyethylene oxide (PEO) and copper nanoparticles (CuNPs) for food packaging application were developed as new active packaging for fresh foodstuffs. Copper colloids were synthesized by femtosecond-pulsed laser ablation synthesis in solution (LASiS) using an organic environment, to ensure a good solubility of nanocolloids in polymeric solution. CuNPs were incorporated in a biodegradable polymer matrix for the preparation of composite films. Besides a deep morphological and spectroscopic characterization, bioactive ions release over time from composite thin films was studied by atomic absorption spectroscopy. Finally, in vivo tests on fresh-cut fruit were carried out to assess the effects of these nanocomposite systems on product quality. CuNPs-PEO composites were found effective to prevent quality decay of fruit salad. In particular, the active films allowed better preserving color and texture of fruit that remained acceptable for 3–4 days more than the control sample.
       
  • Time temperature integrators for monitoring the shelf life of ready-to-eat
           chilled smoked fish products
    • Abstract: Publication date: December 2019Source: Food Packaging and Shelf Life, Volume 22Author(s): Marianna Giannoglou, Anna-Maria Evangelopoulou, Nikolas Perikleous, Christina Baclori, Theofania Tsironi, Petros TaoukisAbstractThe aim of the study was the selection of appropriate enzymatic TTIs for quality and shelf life monitoring of ready-to-eat smoked fish products during refrigerated storage. The response of different types of enzymatic TTIs was kinetically modelled and correlated with the quality decay and shelf life of vacuum packed hot smoked eel and trout and cold smoked salmon fillets in the cold chain. The kinetics of shelf life determining quality indices for the tested smoked fish products were established via isothermal experiments. Mathematical models which describe the effect of the enzyme concentration, storage time and temperature on the response of the TTI were developed and validated at variable conditions. The effect of the temperature on the response change of the TTIs was expressed through activation energy and the values were calculated in the range of 80-150 kJ·mol−1. Applying the developed models, the required TTI design to reliably monitor the shelf life of the respective smoked products was determined. Shelf life of vacuum packed smoked eel, trout and salmon at 5 °C was 7.5, 11 and 2 weeks, respectively. LP-17U, M-17U and M-5U enzymatic TTI adequately monitored shelf life of vacuum packed smoked trout fillets, smoked salmon slices and smoked eel fillets, respectively.
       
  • Properties of active starch-based films incorporating a combination of Ag,
           ZnO and CuO nanoparticles for potential use in food packaging applications
           
    • Abstract: Publication date: December 2019Source: Food Packaging and Shelf Life, Volume 22Author(s): Seyed Jamaleddin Peighambardoust, Seyed Hadi Peighambardoust, Niloufar Pournasir, Parisa Mohammadzadeh PakdelAbstractStarch (St)-based nanocomposite films containing single or a combination of Ag, ZnO and CuO nanoparticles (NPs) were prepared by the solution casting method. Physico-mechanical and antibacterial properties of the obtained films were investigated. The results indicated that St-ZnO film had higher tensile strength than those of St/Ag and St/CuO films at 2 wt.% of each NPs. Moreover, the film containing a combination of Ag-ZnO-Cuo NPs showed a higher tensile strength and Young’s modulus than those of St/Ag film. Elongation at break % of the control (pure starch) film was the highest followed by St-Ag, St-CuO, St-ZnO, and St-Ag-ZnO-CuO nanocomposite films. The results showed that St-ZnO-CuO-Ag film with 0.667 wt.% of each NPs as well as St-ZnO (3%) film had the lowest solubility in water. The ultraviolet spectroscopy revealed that the St-ZnO film had the highest UV absorbance. Microbial tests showed that St-Ag and St-CuO films had the highest antibacterial activity against E. coli and S. aureus, respectively. With increasing NPs concentration from 1 to 3 wt.% this effect was more enhanced. We found that combinatorial use of Ag/ZnO/CuO NPs in the formulation of starch-based films exhibit synergistic effect in enhancing the antimicrobial and mechanical properties of the resulting films. This would have an important impact in the development of antimicrobial films aiming to reduce the required does of individual metallic NPs.
       
  • Migration of copper from nanocopper/polypropylene composite films and its
           functional property
    • Abstract: Publication date: December 2019Source: Food Packaging and Shelf Life, Volume 22Author(s): Zi-Wei Jiang, Wen-Wen Yu, Yan Li, Lei Zhu, Chang-Ying HuNanocopper with different concentrations was introduced to homopolymer polypropylene (PP-H) matrix to prepare nanocopper/PP-H composite film. Film appearance, mechanical and thermal properties were investigated. Migration test to 3% acetic acid (w/v) food simulant, film antibacterial ability and human hepatotoxicity were conducted to further evaluate film safeness. FTIR results suggest that nanocopper particles were physically dispersed in PP-H matrix and the addition of nanocopper could significantly improve thermal and mechanical properties of composite films, ensuring its potential utilization for food packaging. Also, the composite film showed great antibacterial ability including Escherichia coli, Staphylococcus aureus, Shigella castellani and Bacillus subtilis. At 70 ℃, when the initial concentration of added nanocopper reached 1% (w/w) or higher, the concentration of copper migrated from film to acetic food simulant would reach to 4.5 μg/g and would start damaging L-02 cells. This study provides important information for the potential utilization of nanocopper in food packaging films.Graphical abstractGraphical abstract for this article
       
  • Characterization of zinc oxide nanoparticles-epoxy resin composite and its
           antibacterial effects on spoilage bacteria derived from silvery pomfret
           (Pampus argenteus)
    • Abstract: Publication date: December 2019Source: Food Packaging and Shelf Life, Volume 22Author(s): Jiahao Xu, Ru Song, Yubin Dai, Shuyi Yang, Jie Li, Rongbian WeiEpoxy resin was conjugated with zinc oxide nanoparticles (ZnO NPs) to prepare antibacterial zinc oxide-epoxy resin (ZnO-ER) composite. The property of ZnO-ER was characterized by X-ray diffraction (XRD), scanning electron microscope (SEM), and SEM-energy dispersive X-ray spectroscopy (SEM-EDS) assays. Results showed the presence of ZnO NPs on the surface and cross-sections of ZnO-ER composite. The average thickness of ZnO-ER was 392.38 μm. The strong antibacterial effect of ZnO-ER on the test bacterial mixture derived from spoiled silvery pomfret (Pampus argenteus) was observed using SEM assay. After addition of ZnO-ER for 6 h in the bacterial mixture, cellular membrane integrities of most bacteria were destroyed. High-throughput 16S ribosomal RNA gene sequencing revealed the decreases of both community richness and diversity in the ZnO-ER treated bacterial mixture. As for relative abundances, significant decreases were detected in the phyla Bacteroidetes and Firmicute, while dramatic increase of the phylum Proteobacteria was observed after ZnO-ER treatment. The family of Enterobacteriaceae was predominant in the ZnO-ER treatment. The genera of Providencia and Yersinia showed dramatically high relative abundances. However, the abundances of some specific genera such as Aeromonas and Shewanell, which are related to human infections or food spoilage, were decreased to 0.00% after addition of ZnO-ER for 6 h. When the incubation time of ZnO-ER with the bacterial mixture was prolonged to 24 h, bacteria colony was hardly detected to a negligible level. The results suggest the potential application of ZnO-ER in food packaging to inhibit spoilage bacteria derived from aquatic organisms.Graphical abstractGraphical abstract for this article
       
  • Starch-based edible coating formulation: Optimization and its application
           to improve the postharvest quality of “Cripps pink” apple under
           different temperature regimes
    • Abstract: Publication date: December 2019Source: Food Packaging and Shelf Life, Volume 22Author(s): Rahul Thakur, Penta Pristijono, Christopher J. Scarlett, Michael Bowyer, S.P. Singh, Quan V. VuongAbstractThis study demonstrated Response Surface Methodology (RSM) optimisation of starch edible coating formulation and its application on apple fruit quality and storage life at two different temperatures (20 °C and 5 °C + 1 day at 20 °C). Films were optimised for physical, mechanical and permeability properties and the optimal formulation was sprayed over the fruit surface. Fruit weight loss, respiration rate, total soluble solids (TSS), titratable acidity (TA), firmness, greasiness and change in the fruit skin colour were measured. The effect of the coating treatment on changes to the bioactive profile (phenolics and free radical scavenging activity) of the fruit was also analysed. The results obtained from this study showed that the optimised formulation (rice starch 2.5% ι-car 1.5% sucrose fatty acid ester 2% glycerol 1.5%) in combination with low temperature was effective in reducing weight loss and maintained tissue firmness without affecting TSS, TA and the bioactive profile of the apple fruit during postharvest storage. A delay in skin colour change and a significant reduction in fruit greasiness was observed in coated fruit (p 
       
  • Comparative study on nitrogen and argon-based modified atmosphere
           packaging on microbiological, chemical, and sensory attributes as well as
           on microbial diversity of Asian sea bass
    • Abstract: Publication date: December 2019Source: Food Packaging and Shelf Life, Volume 22Author(s): Oladipupo Odunayo Olatunde, Soottawat Benjakul, Kitiya VongkamjanAbstractShelf-life of Asian sea bass slices packaged under argon based modified atmosphere packaging (Ar-MAP) and nitrogen based counterpart (N-MAP) with different sample/gas ratios (1:2 and 1:4) during storage at 4 °C was investigated. Total viable count (TVC) was more than the limit (6.0 log CFU/g) at day 6 for the control kept in air. The slices packaged under Ar-MAP with sample/gas volume ratio of 1:4 exceeded TVC limit at day 18. Lipid oxidation was lower in samples stored under MAP. Based on next generation 16S rRNA sequencing, the spoilage bacterial diversity differed between the control and Ar-MAP obtained at day 6 and 15, respectively. Shewanella and Pseudomonas were dominant genera solely accountable for spoilage in both samples. Therefore, Ar-MAP at high sample/gas volume ratio was demonstrated to be potential for extending the shelf-life of Asian sea bass slices, in which shelf-life was extended by 9 days at 4 °C.
       
  • Ready-to-eat cherry tomatoes: Passive modified atmosphere packaging
           conditions for shelf life extension
    • Abstract: Publication date: December 2019Source: Food Packaging and Shelf Life, Volume 22Author(s): Erika Paulsen, Sofía Barrios, Patricia LemaAbstractThis work evaluated the application of passive modified atmosphere packaging (MAP) technology for shelf life extension of ready-to-eat cherry tomatoes (cv. Tiny Bell), assessing the influence of perforated and non-perforated packaging films on product’s physicochemical, sensory and nutritional quality. Cherry tomatoes were washed, sanitized and packaged in continuous (PE) and perforated (pPE) polyethylene and perforated polypropylene (pPP). Packaged tomatoes and unpackaged tomatoes as control were stored at 7 °C for 21 d. MAP technology proved to be beneficial for cherry tomato postharvest preservation, showing reduced weight loss and sensory deterioration with respect to control. Moderate atmospheric modification achieved with the films studied (14–19 kPa for O2 and 2–3 kPa for CO2) showed a significant effect in climacteric peak magnitude. Color and firmness retention were observed for tomatoes in MAP conditions: hue angle was reduced by 5% in MAP in contrast to 18% in control, while firmness remained constant in MAP and showed a loss of 37% for control tomatoes. Lowest O2 concentrations achieved using PE packages (14.2 kPa) resulted in the highest firmness retention and greater reduction of respiration rate. MAP did not have an effect on nutritional quality, showing 11% loss of antioxidant capacity and 40% lycopene loss, as observed for control tomatoes. Considering sensory quality, ready-to-eat cherry tomatoes packaged in PE exhibited a shelf life of at least 21 d at 7 °C. This is the packaging condition recommended for cherry tomato (cv. Tiny Bell) postharvest refrigerated storage in the present study.
       
  • Intelligent and active composite films based on furcellaran: Structural
           characterization, antioxidant and antimicrobial activities
    • Abstract: Publication date: December 2019Source: Food Packaging and Shelf Life, Volume 22Author(s): Ewelina Jamróz, Piotr Kulawik, Pavel Kopel, Radka Balková, David Hynek, Zuzana Bytesnikova, Milica Gagic, Vedran Milosavljevic, Vojtech AdamIntelligent and active films were prepared using furcellaran (FUR). The FUR films were modified with various antibacterial material including natural extracts from green tea (GTE) and yerba mate (YM) and synthetized selenium (SeNPs) and zinc oxide (ZnONPs) nanoparticles. The bionanocomposite films were characterized by X-ray diffraction, SEM, TGA and UV–vis spectroscopy. The structural characteristics confirmed successfully formation of FUR films in the presence of tea extracts and NPs. SEM analysis showed smooth and compact surface morphology for FUR, YM and GTE films. Structure of composite films with NPs becomes less homogeneous, with some aggregations or agglomerates of NPs. The addition of both NPs into the films increases their thermal stability, while the incorporation of ZnONPs and YM increased UV-light barrier properties. Films presented different physical properties depending on the composition of the active compounds. The addition of ZnONPs caused the reduction in solubility of prepared films. On the other side, FUR films with the tea extracts show great antioxidant activity based on the ABTS test (inhibition of 37.3% for YM films and of 67.6% for GTE films). However, the FUR films with SeNPs had the highest antimicrobial activity against S. aureus, MRSA and E.coli, with inhibition zone diameters of 21.8 mm, 26.6 mm and 26.7 mm, respectively. The carp spoilage test was done to evaluate possible application of the films as intelligent packages, and color change indicated the film could be used as a sensor in the food industry. The results indicate that composite films based on FUR can be used as smart packaging showing good antioxidant and antimicrobial properties for food packaging applications.Graphical abstractGraphical abstract for this article
       
  • Storage quality and flavor evaluation of Volvariella volvacea packaged
           with nanocomposite-based packaging material during commercial storage
           condition
    • Abstract: Publication date: December 2019Source: Food Packaging and Shelf Life, Volume 22Author(s): Fang Donglu, Yu Kelin, Deng Zilong, Hu Qiuhui, Zhao LiyanThis research was designed to demonstrate the effectiveness of nanocomposite-based packaging (NP) treatment for straw mushrooms (Volvariella volvacea). Without incorporating nanoparticles, V. volvacea was packaged with conventional polyethylene packaging (CP) material as a control. The respiratory rate, total soluble solids (TSS), firmness, colour, reactive oxygen species (ROS) and flavor properties of V. volvacea were investigated. The results showed that the browning, softening and respiration rate of V. volvacea were significantly inhibited by NP treatment. Meanwhile, NP treatment retained relatively higher TSS contents and volatile and non-volatile flavor compounds, indicating the extension of the appearance and quality of V. volvacea. In addition, NP significantly slowed the alteration of ROS including superoxide anion (O2•−) and hydrogen peroxide (H2O2), as well as malondialdehyde (MDA), compared to the control (P 
       
  • Development and characterization of porcine plasma protein-chitosan
           blended films
    • Abstract: Publication date: December 2019Source: Food Packaging and Shelf Life, Volume 22Author(s): Namfon Samsalee, Rungsinee SothornvitAbstractThe effects were studied of porcine plasma protein (PPP) and chitosan (CS) on the properties of blended films. Blended film solutions of PPP (3% w/w)/CS (1% w/w) at different ratios (100PPP:0CS, 80PPP:20CS, 50PPP:50CS and 0PPP:100CS v/v) were formed using the solution casting method. The color, transparency value, solubility, water vapor permeability, mechanical, thermal properties and chemical interaction of these composite films were studied. The results indicated that PPP/CS blended films had lower transparency than either PPP or CS films alone. The water solubility of PPP films decreased when CS was blended. CS incorporation in blended PPP film markedly improved the water resistance and raised the 2nd transition temperature peak. Blending with 50% CS significantly lowered the water vapor permeability (WVP) of PPP composite film. Greater thermal stability with an increase in the transition temperature was observed in PPP/CS blended films. Moreover, the incorporation of CS might be an alternative to improve protein film in terms of WVP and transparency, solubility, mechanical and thermal properties. A film from PPP/CS may have potential use as a food packaging material to protect the quality of food and agricultural products.
       
  • Preservation of phytosterol and PUFA during ready-to-eat lettuce
           shelf-life in active bio-package
    • Abstract: Publication date: December 2019Source: Food Packaging and Shelf Life, Volume 22Author(s): M. Llana-Ruíz-Cabello, M. Puerto, S. Pichardo, N.T. Jiménez-Morillo, J.M. Bermúdez, S. Aucejo, A.M. Camean, J.A. González-PérezAbstractNatural preservatives are used in food packages to improve the shelf life of perishable products. Carvacrol and thymol, the main components of oregano essential oil (OEO), are used in active packaging due to their antimicrobial and antioxidant properties. Here, the effect of a bioactive polylactic acid (PLA)/polybutylene succinate (PBS) package in the conservation of lettuce compounds with dietetic value is studied. Analytical pyrolysis (Py-GC/MS) was used to detect changes in dietary components such are phytosterols (PHSTs) and polyunsaturated fatty acids (PUFAs) after 1, 4 and 8 days of packaged in PLA/PBS (95:5%) films containing different OEO concentrations (2–10%). Lettuce PUFAs and PHSTs content decreased when packed in films without OEO. However, when packed in films containing 5 and 10% OEO, these bioactive components were preserved during the estimated lettuce shelf life, for up to 8 days of storage.
       
  • Characterization of the physical properties and biological activity of
           chitosan films grafted with gallic acid and caffeic acid: A comparison
           study
    • Abstract: Publication date: December 2019Source: Food Packaging and Shelf Life, Volume 22Author(s): Yueying Wang, Hengjun Du, Minhao Xie, Gaoxing Ma, Wenjian Yang, Qiuhui Hu, Fei PeiAbstractIn this study, chitosan (CS) was grafted with phenolic acids including gallic acid (GA-g-CS) and caffeic acid (CA-g-CS) through carbodiimide coupling. The conjugates were further developed into films by casting and were characterized in terms of appearance, structure, and mechanical and barrier properties, as well as antioxidant and antimicrobial activities; the purpose was to evaluate their potential application in food packaging. The results showed that the CA-g-CS film exhibited the highest tensile strength (10.67 ± 0.47 MPa) and elongation at break and had desirable barrier properties against water vapour (0.70 ± 0.02 g mm/m2h kPa) and oxygen (37.72 ± 0.23 meq/kg). In addition, both the GA-g-CS and CA-g-CS films displayed higher antioxidant activity than the CS films, while CA-g-CS also exhibited a significantly stronger (p 
       
  • Bacterial cellulose and guar gum based modified PVP-CMC hydrogel films:
           Characterized for packaging fresh berries
    • Abstract: Publication date: December 2019Source: Food Packaging and Shelf Life, Volume 22Author(s): Smarak Bandyopadhyay, Nabanita Saha, Urška Vrabič Brodnjak, Petr SáhaNowadays, pollution caused by the excessive use of non-biodegradable plastic food packaging material is a serious environmental concern. Thus the objective of the present study was to evaluate bacterial cellulose and guar gum (BC-GG) based polyvinyl pyrrolidone – carboxymethyl cellulose (PVP-CMC) hydrogel film as an alternative food packaging material. Incorporation of GG to PVP-CMC-BC film was done to increase its mechanical and barrier properties. Films made with a different combination of GG and BC are evaluated based on their mechanical, structural, bioadhesive, colour, gloss, rheological, surface hydrophobicity, permeability, water-solubility, biodegradability and shelf life-enhancing properties of berries (e.g. blueberries). The results show the improvement in elastic and load-bearing capacity of the PVP-CMC-BC films with the incorporation of GG. Moreover, PVP-CMC-BC-GG films have better barrier and hydrophobic properties than the other three films used in this study. All the films are 80% biodegradable in 28 days in vermicompost. Thus, PVP-CMC-BC-GG film can be considered as an alternative biodegradable food packaging material.Graphical abstractGraphical abstract for this article
       
  • Ethanol vapor releasing sachet reduces decay and improves aroma attributes
           in mulberry fruit
    • Abstract: Publication date: December 2019Source: Food Packaging and Shelf Life, Volume 22Author(s): Preuk Choosung, Weerawate Utto, Panida Boonyaritthongchai, Thananya Wasusri, Chalermchai Wongs-AreeAbstractFresh mulberry fruit have short shelf life because of their high susceptibility to microbial proliferations. Growth of postharvest diseases was significantly reduced by using ethanol vapor with the minimal inhibition concentration of 252–265 μL L−1. The quality attributes of mulberry fruit packaged in a sealed plastic clamshell containing a developed ethanol vapor releasing sachet (Active MAP) were investigated at 10 °C, 60–70% RH and compared to those in a package without the sachet (Passive MAP) and in the perforated clamshell (Control). Active MAP with effective ethanol vapor release reduced fruit decay and improved aroma attributes. Disease incidence (DI) of control fruit was relatively higher, limiting the shelf life to 3 days, whereas the DI-based shelf life of the fruit in Active MAP was up to 6 days. There was a substantial increase in new emerging ethyl esters, including ethyl acetate, ethyl butanoate and ethyl hexanoate in the fruit in Active MAP.
       
  • Characterization of edible films from whey proteins treated with heat,
           ultrasounds and/or transglutaminase. Application in cheese slices
           packaging
    • Abstract: Publication date: December 2019Source: Food Packaging and Shelf Life, Volume 22Author(s): Karen Cruz-Diaz, Ángel Cobos, María Encarnación Fernández-Valle, Olga Díaz, María Isabel CamberoAbstractApplication of high power ultrasound and microbial transglutaminase addition, and their combination, have been studied for the modification of protein structure and crosslinking in order to change the properties of whey protein concentrate edible films. They were compared to untreated and heat-treated films (from heat-treated solutions). Ultrasound treatment modified some film properties. Water vapor permeability of ultrasound-treated films was slightly lower than those of untreated and heat-treated films. Ultrasound treatment increased tensile and puncture strengths of films in comparison with untreated samples. Transglutaminase addition only increased puncture deformation values and made films less green, more yellow and darker than non-added films. Heat-treated films showed better mechanical properties and were selected for a preliminary evaluation as separation material of cheese slices; they exhibited similar results regarding slice separation easiness and slice wholeness after separation that the commercial material, without modifying cheese color and odor.
       
  • In situ synthesis of multi-functional gelatin/resorcinol/silver
           nanoparticles composite films
    • Abstract: Publication date: December 2019Source: Food Packaging and Shelf Life, Volume 22Author(s): Yeong-Ju Bang, Shiv Shankar, Jong-Whan RhimSilver nanoparticles (AgNP) were synthesized in situ by reducing AgNO3 using resorcinol and gelatin to prepare functional gelatin/resorcinol/AgNP nanocomposite films (Gel/Res/AgNP). The nanocomposite film exhibited a characteristic light absorption peak of AgNP at 420 nm and improved UV-light barrier property. X-ray diffraction (XRD) results also showed a characteristic reflection peak of crystalline AgNP around 2θ = 38° corresponding to the (111) diffraction plane of AgNP. The water vapor permeability (WVP), water contact angle (WCA), surface morphology and thermal stability of the composite films were not affected, but the tensile strength (TS) of the composite film decreased and the elongation at break (E) increased by the formation of AgNP. The Gel/Res/AgNP nanocomposite film showed a strong antioxidant property with high DPPH and ABTS free radical scavenging activity. Also, the Gel/Res/AgNP nanocomposite films exhibited strong antimicrobial activity against foodborne pathogenic bacteria, Escherichia coli and Listeria monocytogenes. The developed Gel/Res/AgNP composite films with potent antimicrobial and antioxidant activities have a high potential to be used in food packaging to increase the shelf life of packaged food.Graphical abstractGraphical abstract for this article
       
  • A smart adhesive 'consume within' (CW) indicator for food packaging
    • Abstract: Publication date: December 2019Source: Food Packaging and Shelf Life, Volume 22Author(s): Chengying Wang, Dilidaer Yusufu, Andrew MillsAbstractA CO2-sensitive, smart adhesive is reported in which a CO2-sensitive pigment, comprising the pH-sensitive dye, phenol red, PR, coated onto nano-particulate silica particles, is dispersed in a hot melt, pressure sensitive adhesive. A CO2-sensitive, brightly coloured adhesive tape is produced by coating the smart adhesive onto a polymer 'barrier' film substrate. When placed inside on the plastic lidding of a CO2 MAPed package, the smart adhesive-based indicator changes to an orange/yellow colour due to the presence of the CO2, and returns to its original deep purple colour upon exposure to air, at a rate that depends upon temperature and the CO2 permeability and thickness of the polymer barrier film. The smart adhesive tape is used as a 'consume within', CW, indicator for refrigerated goods and briefly compared in performance to the more complex 'After Opening Freshness' indicator produced recently by Insignia Technologies Ltd. Other potential time-temperature applications of this new technology are discussed briefly.
       
  • Cowpea starch films containing maqui berry extract and their application
           in salmon packaging
    • Abstract: Publication date: December 2019Source: Food Packaging and Shelf Life, Volume 22Author(s): Su-Kyoung Baek, Sujin Kim, Kyung Bin SongThis study focused on the development of a new biodegradable and active film applicable in the food industry. A new antioxidant film was prepared with cowpea starch (CS) and maqui berry extract (MBE). Different amounts (0%–20%) of MBE were incorporated into the CS films, and the prepared films were characterized. As MBE content in the CS films increased, the rigidity of the films decreased, and flexibility increased. Moreover, the opacity and ultraviolet-visible light blocking activity increased. The antioxidant activity also increased with increasing content of MBE in the films. Especially, radical scavenging activities against 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) and 2,2-diphenyl-1-picrylhydrazyl of the CS film with 20% MBE were 88.46% and 42.39%, respectively. Furthermore, the CS film containing 20% MBE delayed lipid oxidation in the salmon samples during storage at 4 °C. These findings suggest that the CS films incorporated with MBE can be used as antioxidant packaging material.Graphical abstractGraphical abstract for this article
       
  • Production and characterization of chitosan-gelatin nanofibers by
           nozzle-less electrospinning and their application to enhance edible
           film’s properties
    • Abstract: Publication date: December 2019Source: Food Packaging and Shelf Life, Volume 22Author(s): Shayan Ebrahimi, Milad Fathi, Mahdi KadivarIn this study nozzle-less electrospinning device has been introduced as a promising technology to produce food grade nanofibers with high production yield in comparison to nozzle based instrument. Electrospinning was set up with pure gelatin solutions and different volume ratios of chitosan to gelatin. SEM images showed that by increasing volume ratio of chitosan to gelatin a decrease in fiber diameter could be observed. The thinnest nanofibers had mean diameter of 96.26 ± 34.44 nm. DSC analysis indicated that thermal resistance of the nanofiber was higher than pure ingredients. ATR-FTIR analysis showed that the main peaks of ingredients can be detected in spectrum of produced nanofibers. The optimum nanofibers were used to enhance physical properties of edible gluten film. Nanofiber treated edible film had lower water vapor permeability and better mechanical properties in comparison to blank sample. The maximum force of the edible film containing 2 mg/cm2 nanofibers that could tolerate was 3.12 N and for blank edible film without nanofibers was 0.58 N. The results of this study indicated that nozzle-less electrospinning can be applied as a new method for production of nanofibers in large scale which can be further applied for enhancement of mechanical properties of edible films.Graphical abstractGraphical abstract for this article
       
  • Development of grapefruit seed extract-loaded
           poly(ε-caprolactone)/chitosan films for antimicrobial food packaging
    • Abstract: Publication date: December 2019Source: Food Packaging and Shelf Life, Volume 22Author(s): Kaiying Wang, Poon Nian Lim, Shi Yun Tong, Eng San ThianAbstractIn this study, the packaging films were prepared by blending poly(ε-caprolactone) (PCL) with chitosan and grapefruit seed extract (GFSE) using extrusion compounding followed by compression molding. Different GFSE/chitosan ratios (0.5, 1.0, 1.5, 2.0 and 2.5 mL/g) affected the surface morphology, mechanical and antimicrobial properties of the films. Although the addition of GFSE decreased the films’ resistance to breakage and stretching, the films retained adequate tensile strength and desirable flexibility for packaging. More notably, PCL/chitosan/GFSE films were effective against both Escherichia coli and Pseudomonas aeruginosa and could inhibit the bacterial growth for up to 120 h when GFSE content increased to 0.5 mL/g and 1.0 mL/g, respectively. Packaging application test using salmon showed that PCL/chitosan/GFSE films were effective to inhibit the growth of E. coli in salmon during storage. Furthermore, no mold growth was observed on the bread packaged with films containing ≥1.0 mL/g GFSE after 7 days.
       
  • Development of PLA-PBSA based biodegradable active film and its
           application to salmon slices
    • Abstract: Publication date: December 2019Source: Food Packaging and Shelf Life, Volume 22Author(s): Chunxiang Yang, Haibing Tang, Yifen Wang, Yuan Liu, Jing Wang, Wenzheng Shi, Li LiAbstractDue to negative impacts of non-biodegradable plastic films to the environment, biodegradable packaging materials have become a research hotspot. Novel biodegradable active films based on polylactic acid (PLA) blended with poly (butylene succinate adipate) (PBSA), carvacrol, and thymol were developed. Mechanical properties of films including tensile strength (TS), elongation at break (EAB), optical properties including transmittance (T) and haze (H), barrier properties including water vapor permeability (WVP), oxygen transmission rate (OTR), and releasing rates of active compound from films and antioxidant efficiency of films were investigated to evaluate the films. A shelf life test of salmon slices packed with PLA-PBSA bags (with and without active compound) were carried out. The results showed that PLA-PBSA based films had better mechanical properties than those of similar biodegradable films such as PLA-PHB, and even better than EVOH in terms of two major mechanical properties, TS and EAB. As to active properties, the results also showed a high release of active compound and high antioxidant efficiency of PLA-PBSA films with either carvacrol or thymol. The shelf life test of salmon slices showed the antibacterial and antioxidant properties of the PLA–PBSA films were enhanced when the active compound were released into salmon slices at equilibrium. As a result, spoilage and deterioration of the salmon slices were reduced, which extended the shelf life of salmon slices by 3–4 days during cold storage. Thus, the biodegradable PLA–PBSA films with active compound could prolong shelf life of fisheries products in particular, and food in general.
       
  • Antimicrobial packaging film based on biodegradable CMC/PVA-zeolite doped
           with noble metal cations
    • Abstract: Publication date: December 2019Source: Food Packaging and Shelf Life, Volume 22Author(s): H.F. Youssef, Mehrez E. El-Naggar, F.K. Fouda, Ahmed M. YoussefAbstractThe current study aimed to enhance the antimicrobial, mechanical and vapor transmission rate of food packaging film by producing films-based zeolite doped with silver (Ag+) or gold (Au+3) cations. Thus, nanopowders of sodium zeolites-A (ZA) and Faujazite-X (ZX) were hydrothermally synthesized using microwave. Sodium cations in both zeolites were exchanged with either Ag+ or Au+3. Films of CMC/PVA were then prepared to support film formation of zeolites containing Ag+ or Au+3. The obtained data indicated that the synthesized films from CMC/PVA possessed tensile strength equal to 2.05 kgf/mm2. This value was improved and reached to 8.69 kgf/mm2 upon the addition of ZA-Au. Finally, the water vapor transmission (WVTR) and gas transmission rate (GTR) of the prepared nanocomposite film enhanced with the addition of ZA-Au or ZA-Ag. Furthermore, the increase of ZA-Ag or ZA-Au concentration, augmented and boosted both mechanical and antimicrobial properties.
       
  • Electrospun polyvinyl alcohol film containing pomegranate peel extract and
           sodium dehydroacetate for use as food packaging
    • Abstract: Publication date: December 2019Source: Food Packaging and Shelf Life, Volume 22Author(s): Li He, Wenting Lan, Saeed Ahmed, Wen Qin, Yaowen LiuAbstractAn active polyvinyl alcohol (PVA) composite film incorporating pomegranate peel extract (PPE) and sodium dehydroacetate (SD) was prepared by electrospinning. The effects of the ratio of PPE to SD (1:0, 1:0.5, 1:1, 0.5:1, 0:1) in a consistent total mass fraction of ∼5% in the film forming solution were measured in terms of the physical properties, appearance, oxidation resistance, and antibacterial performance of the resulting films. When the ratio of PPE to SD was 1:1, the powder was uniformly dispersed throughout the film, and no obvious aggregation was observed via scanning electron microscopy. The results show that the addition of PPE and SD to PVA film can improve its elongation at break, but has no significant effect on its light transmission or water vapor permeability. Fourier transform infrared spectroscopy indicated that the interaction between PPE, SD, and PVA is complex. The addition of PPE to the film specimens resulted in obvious antioxidant activity. The results of bacteriostatic experiments showed that the antibacterial ability of the film against E. coli and S. aureus increased with increasing PPE and SD. This study thus quantifies the benefits of incorporating PPE and SD into PVA films for potential application as active packaging films or coatings.
       
  • Active intelligent packaging film based on ethylene vinyl acetate
           nanocomposite containing extracted anthocyanin, rosemary extract and
           ZnO/Fe-MMT nanoparticles
    • Abstract: Publication date: December 2019Source: Food Packaging and Shelf Life, Volume 22Author(s): Somayeh Mahmoudi Eskandarabadi, Mehdi Mahmoudian, Kave Rahmani Farah, Arezoo Abdali, Ehsan Nozad, Mojtaba EnayatiA new strategy to prevent food deterioration is the use of intelligent-active food packaging. Intelligent-active packaging is defined as a barrier film which prevents or delays the spoilage of food or reveals the deterioration process in food by different mechanisms. In this study, the intelligent-active property was imbedded into food packaging films made of ethylene-vinyl acetate copolymer an abundant, flexible, and non-toxic polymer blend by incorporation of different additives. Anthocyanin extracted from red cabbage was stabilized on montmorillonite and added to the film as a time-temperature indicator. Other materials such as ZnO nanoparticles, rosemary extract, and modified montmorillonite were used to achieve antimicrobial, antioxidant, and air barrier activity. The additives and prepared films were characterized by FTIR, XRD, FESEM, TGA, and mechanical analysis. The performance of the prepared films was investigated by antioxidant capacity test by DPPH, in vitro test, minimum bactericidal concentration (MBC), minimum inhibition concentration (MIC), antibacterial test and capacity of oxygen absorbance. Results showed that films which contain rosemary extract, ZnO, and modified montmorillonite exhibited remarkable antibacterial and antioxidant activity compared to pristine EVA film.Graphical abstractEthylene vinyl acetate nanocomposites containing ZnO nanoparticles, montmorillonite decorated with iron nanoparticles, and rosemary extract with anthocyanin as an indicator have been utilized for fabrication of an effective intelligent-active food packaging.Graphical abstract for this article
       
  • Controlled-release of ferulic acid from active packaging based on LDPE/EVA
           blend: Experimental and modeling
    • Abstract: Publication date: December 2019Source: Food Packaging and Shelf Life, Volume 22Author(s): Saeed GilakHakimabadi, Morteza Ehsani, Hossein Ali Khonakdar, Mehdi Ghaffari, Seyed Hassan JafariAbstractIn this study, low-density polyethylene (LDPE) and ethylene vinyl acetate copolymer (EVA), as non-polar and polar polymers, were blended with ferulic acid (FA) as natural antioxidant at various compositions to make active packaging films with a controlled release of FA characteristic. The phase behavior of the blends studied by scanning electron microscopy revealed matrix-droplet morphology in blend containing 10 and 30 wt.% EVA, while the morphology was seen to be co-continuous in the 50/50 composition. Based on the differential scanning calorimetry results a reduction in the crystallinity of LDPE with narrow crystallite size distribution was observed on increasing the EVA content of the blends. The release rate of FA from the LDPE/EVA films was measured by means of UV–vis spectrophotometry and the results were compared with the release behavior of the neat LDPE and EVA as reference materials. It was found that by applying the second Fick’s law the diffusion coefficient of EVA film against FA is 635 times greater than that of LDPE. The blends exhibited a better release behavior as compared to the neat polymers. The best and sustainable release behavior was obtained for the films with 30 wt. % of EVA content in which the FA was released in the environment with a controlled rate. Finally, the series, parallel, Maxwell and Equivalent Box Models (EBM) were applied to investigate the diffusivity coefficient of the blends. The EBM model showed the best agreement with the experimental data.
       
  • Modified atmosphere packaging of eggs: Effects on the functional
           properties of albumen
    • Abstract: Publication date: December 2019Source: Food Packaging and Shelf Life, Volume 22Author(s): Fei Jia, Wenjie Yan, Xiaolong Yuan, Ruitong Dai, Xingmin LiAbstractModified atmosphere packaging (MAP) is considered as an effective and common method for packaging and storing fresh meat products, but few studies have examined the usage of MAP in egg. In this article, the effect of MAP storage on the functional properties of albumen of egg was investigated and a comparison experiment was also carried out to compare the difference of MAP storage and air storage during the storage of egg for 14 days. We evaluated some certain functional properties (pH, gel hardness, hunter albumen color values, foaming properties and emulsification properties) of eggs which were stored in three modified atmospheres (100% CO2, 80% CO2+20% N2, and 60% CO2+10% N2) and normal air at 25°C. The research provides values for pH, gel hardness, hunter albumen color-L, foaming capacity and emulsification properties for all CO2-MAP treatments, which show a decreasing trend after 14 days of MAP storage. Interestingly, the functional properties of albumen restored and these values show an increasing trend after another 5 days of air storage. This results provide an effective and easy way to extend the storage life of egg, which will benefit the egg industry.
       
  • Development of functional bio-based seaweed (Himanthalia elongata and
           Palmaria palmata) edible films for extending the shelflife of fresh fish
           burgers
    • Abstract: Publication date: December 2019Source: Food Packaging and Shelf Life, Volume 22Author(s): I. Albertos, A.B Martin-Diana, M. Burón, D. RicoAbstractSeaweeds (Himanthalia elongata and Palmaria palmata) and seaweed extracts were used for formulation of active edible films. Films formulated with H. elongata showed higher total phenols and antioxidant capacity than the films formulated with P. palmate and significant (p ≤ 0.05) higher than those formulated with seaweeds extracts regardless of the specie used.The use of the edible films enriched with seaweeds in the fish burgers controlled significantly pH and water activity changes over storage and reduced the microbial growth, especially in the case of edible films formulated with H. elongata compared to control. In addition, a significant (p ≤ 0.05) reduction of lipid oxidation and enhancement of antioxidant capacity of trout burgers over storage were observed. The use of seaweeds incorporated in edible films seems to be a feasible strategy for increasing the shelf life of fish burgers, products prone to rapid oxidative processes and spoilage.
       
  • Improved mechanical and antibacterial properties of active LDPE films
           prepared with combination of Ag, ZnO and CuO nanoparticles
    • Abstract: Publication date: December 2019Source: Food Packaging and Shelf Life, Volume 22Author(s): Samira Dehghani, Seyed Hadi Peighambardoust, Seyed Jamaleddin Peighambardoust, Seyed Vali Hosseini, Joe M. RegensteinAbstractThis work dealt with antibacterial nanoparticles of silver (Ag), copper oxide (CuO), and zinc oxide (ZnO) and incorporated their combination at a reduced concentration to low-density polyethylene (LDPE) to prepare active packaging films. SEM (scanning electron microscopy) and SEM-energy dispersive X-ray (EDAX) observations showed a relatively homogenous distribution of nanoparticles on the fracture surfaces of the nanocomposites. Iincorporating a combination of nano-metals up to 1% (w/w) improved tensile strength and elongation at break properties of the films. Films containing ZnO nanoparticles reduced UV transmission, which could improve the resistance to adverse effects of UV. Antibacterial activity of the nanocomposite films against both Staphylococcus aureus and Escherichia coli were observed. Furthermore, using a combination of nanoparticles increased the antibacterial activity without the need to increase the concentration of nanoparticles, which could minimize any negative effects on the physical properties of the resulting films.
       
  • Enhancement of the physical, mechanical and thermal properties of cactus
           mucilage films by blending with polyvinyl alcohol
    • Abstract: Publication date: December 2019Source: Food Packaging and Shelf Life, Volume 22Author(s): Rim Gheribi, Mohamed Amine Gharbi, Monia El Ouni, Khaoula KhwaldiaAbstractNovel films were developed by blending cactus mucilage (CM) with polyvinyl alcohol (PVA) at four different ratios (90:10, 80:20, 70:30, and 60:40, CM: PVA). The developed composites were characterized for their structural, optical, physical, barrier, mechanical and thermal properties. Optimum CM/PVA blend was obtained at the ratio 80:20 giving an increase in tensile strength, elongation at break and water contact angle by 165%, 14% and 24%, respectively. Furthermore, CM/PVA composites showed good barrier properties against UV–vis light and enhanced thermal stability. The significant improvements observed for composites’ properties were related to the intermolecular interactions occurring between functional groups of CM and PVA. The formation of hydrogen bonds was confirmed by shifts in specific absorption bands in FTIR spectra and decrease in glass transition temperatures. The obtained films with the enhanced properties can find promising applications in the food packaging industry.
       
  • Improving properties of thermoplastic starch films by incorporating active
           extracts and cellulose fibres isolated from rice or coffee husk
    • Abstract: Publication date: December 2019Source: Food Packaging and Shelf Life, Volume 22Author(s): Sofía Collazo-Bigliardi, Rodrigo Ortega-Toro, Amparo ChiraltAbstractHydrothermal (60 min, 180 °C) extracts and cellulose fibres from coffee and rice husks were obtained to be incorporated into corn starch films, in order to improve the film functional properties as food packaging material and confer them active properties. Extracts exhibited antioxidant properties (EC50: 5.37–5.29 mg extract solids/mg DPPH) and antibacterial activity against Listeria innocua and Escheriquia coli (MIC values: 35–45 and 34–35 mg extract solids/mL, respectively). The active extracts improved tensile properties of the starch films; elastic modulus increased by about 350% and films become less stretchable. The cellulosic fibres from both residues were more effective as reinforcing agents in films containing extract solids than in net starch films. Extracts also provoked 30% reduction in the WVP of starch films and 50–85 % reduction in the oxygen permeability, depending on their amount in the films, but no effect of cellulose fibres was observed on barrier properties.
       
  • Characterization of polylactic acids-polyhydroxybutyrate based packaging
           film with fennel oil, and its application on oysters
    • Abstract: Publication date: December 2019Source: Food Packaging and Shelf Life, Volume 22Author(s): Luoqi Miao, William C. Walton, Luxin Wang, Li Li, Yifen WangAbstractWith the addition of fennel (FEN) oil, a biodegradable film based on polylactic acids (PLA) and polyhydroxybutyrate (PHB) was developed to possess antimicrobial ability. Barrier property and mechanical property tests were performed on three films, including PLA-PHB film, PLA-PHB film integrated with FEN oil (PLA-PHB-FEN) and ethanol vinyl alcohol (EVOH) film, whereby oxygen transmission rate (OTR), water vapor permeation (WVP), tensile strength and elongation at break were gathered. In addition, active properties including releasing, antibacterial and antioxidant abilities were measured. The profile showed that the mechanical properties of PLA-PHB film were comparable to those of EVOH film, except for the oxygen barrier ability. The FEN oil released from PLA-PHB-FEN film significantly inhibited the growth of E.coli and Staphylococcus by 1.2 and 1.3 Log CFU/g, respectively. PLA-PHB-FEN film showed the potential to be compatible with oily food as the maximum release (38.82 μg/mL) of FEN oil took place in fat simulants (65% ethanol). Afterward, the three films were used on the preservation of oysters for empirical tests. The results showed that the abundance of both aerobic and anaerobic bacteria were reduced by 1 Log CFU/g in the packaging of PLA-PHB-FEN film, which was supported by pH value and TVB-N level of oysters. Texture profile analysis and free amino acids quantification were also conducted. The data suggested that the PLA-PHB-FEN film could prolong the shelf-life on oysters for 2–3 days while maintaining their quality compared to EVOH film. This study provides insight into biodegradable packaging by which synthetic packaging could be substituted.
       
  • Preparation of zein nanofibers with cinnamaldehyde encapsulated in
           surfactants at critical micelle concentration for active food packaging
    • Abstract: Publication date: December 2019Source: Food Packaging and Shelf Life, Volume 22Author(s): Ping Shao, Yong Liu, Christos Ritzoulis, Ben NiuThis work studied the effect of nonionic surfactant (Tween 80), anionic surfactants sodium dodecyl sulfate (SDS), cationic surfactants sodium cetyltrimethyl ammonium bromide (CTAB), amphoteric surfactant (Lecithin) on the characteristics of electrospun zein nanofibers and on the release of cinnamaldehyde essential oil (CEO) in zein nanofibers. The effect of applying nanofibers as an antibacterial package was also investigated. Scanning electron micrographs demonstrated that the flat shape of zein nanofibers could shift to round when surfactants were added. The interaction between zein and lecithin caused many granules while the addition of other surfactants produced a smooth surface. Fourier transform infrared indicated that the addition of surfactants could change the secondary structure of zein. The addition of CTAB to zein nanofibers decreased the release of CEO while addition of Tween80, lecithin and SDS accelerated release in ethanol aqueous solution. The nanofibers inhibited the growth of microorganisms and prolonged the shelf life of mushrooms, which confirmed that it can be applied in active antibacterial package.Graphical abstractGraphical abstract for this article
       
  • Modified humidity clamshells to reduce moisture loss and extend storage
           life of small fruits⋆
    • Abstract: Publication date: December 2019Source: Food Packaging and Shelf Life, Volume 22Author(s): Jinhe Bai, Elizabeth Baldwin, Eleni Tsantili, Anne Plotto, Xiuxiu Sun, Libin Wang, Mina Kafkaletou, Zhe Wang, Jan Narciso, Wei Zhao, Sai Xu, Clark Seavert, Weiqiang YangAbstractWater loss is one of the major causes for the food loss and waste of small fruits, both in the retail market and at the consumer level. A modified humidity (MH) one-pound (˜454 g) clamshell was designed for small fruit packaging and was compared to a typical commercial (COM) clamshell for several small fruits held in cold (0–6 °C), refrigerated shelf (10 °C) and room (19–25 °C) temperatures, typical in the industry for shipment, storage and marketing. Water loss of litchis, sweet cherries, strawberries, blueberries, Chinese bayberries, apricots, loquats and cherry tomatoes packaged in the COM clamshells was 1.2–4.5-fold more than for MH clamshells. Quality attributes of the packaged fruits were generally better maintained in the MH clamshells, especially for those attributes susceptible to water deficit, such as shriveling, desiccation-induced browning and/or drying of pedicels in cherries, calyx of strawberries, pericarp of litchis, peel shriveling of cherry tomatoes and softening of blueberries and strawberries. The modification of the internal clamshell atmosphere was minor to moderate (mostly less than 1 kPa change, with a maximum change of 3.6 kPa which is still minor for O2, but is probably not so for CO2). MH clamshells could be problematic in some cases because it is more prone to condensation especially when raising temperature from cold storage to room temperature during marketing. Overall, the MH clamshells substantively reduced water loss, maintained fresh fruit quality and extended storage life of small fruits without excessively modifying the package atmosphere and inducing decay.
       
  • Bioactive constituents and bio-waste derived chitosan / xylan based
           biodegradable hybrid nanocomposite for sensitive detection of fish
           freshness
    • Abstract: Publication date: December 2019Source: Food Packaging and Shelf Life, Volume 22Author(s): Manokaran Vadivel, Murugesan Sankarganesh, Jeyaraj Dhaveethu Raja, Jegathalaprathaban Rajesh, Dhanuskodi Mohanasundaram, Muthukaruppan AlagarThe prime objective of the present study is to develop a biodegradable food packaging hybrid film materials from renewable sources. Polyvinyl alcohol (PVA), chitosan (CS), xylan (CC) and hydroxyapatite (nHA) were used as the sources of bio-degradable polymer and curcumin (Cur) as antioxidant agent to prepare an intelligent packaging PVA/CS/CC/nHA hybrid film (PCC) to assess the fish freshness. The color change response of PCC in an NH3 environment was studied at different time intervals using electronic absorption spectrum. UV studies indicate that the higher relative humidity was more favorable for a color response. The function trials were conducted to assess the freshness of Indian oil sardine (Sardinellalongiceps) fish at room temperature. The colorimetric behavior of PCC presents the visible and sharp color changes. Hence, the colorimetric behavior of PCC can be considered and used as tool to assess the real-time fish freshness method for smart packaging.Graphical abstractGraphical abstract for this article
       
  • Migration of metal elements from polylactic acid dinner plate into acidic
           food simulant and its safety evaluation
    • Abstract: Publication date: December 2019Source: Food Packaging and Shelf Life, Volume 22Author(s): Jin-Feng He, Xin-Guang Lv, Qin-Bao Lin, Zhong Li, Jia Liao, Cai-Yun Xu, Wen-Jun ZhongAbstractThe metal elements in polylactic acid (PLA) dinner plate were determined by inductively coupled plasma optical emission spectrometer (ICP-OES); migration of these metal elements from PLA dinner plate into 3% acetic acid food simulant at 40, 60 and 70 °C was investigated; three subsequent migration experiments under 40 °C for 10 days and 70 °C for 2 h to simulate migration under multiple-use conditions were conducted. The results revealed that the PLA dinner plate contains aluminum, barium, calcium, iron, magnesium, titanium and zinc. As expected, with the exposure time and temperature increases, the migration of metal elements increased; even after a long exposure time (40 °C for 10 days, 60 °C for 6 days, 70 °C for 6 days), the migration still continued. Migration of aluminum, barium, iron, and zinc was not exceed their specific migration limit (SML), while the estimated daily intake (EDI) of calcium and magnesium was not beyond their tolerable upper intake level (UL). The overall migration into acidic food simulant was not exceed overall migration limit (OML). For three subsequent migration experiments, the results revealed that the migration mainly occurred from the surface of PLA dinner plate when the exposure time is shorter, while the migration not only occurred from the surface but also from the interior of PLA dinner plate when the exposure time is long.
       
  • Antimicrobial activity of 3-(p-chlorophenyl)thio citronellal against
           planktonic and biofilm Staphylococcus aureus cells and its application in
           biodegradable films
    • Abstract: Publication date: December 2019Source: Food Packaging and Shelf Life, Volume 22Author(s): Wladimir Padilha da Silva, Júlia Coswig Goldbeck, Darla Silveira Volcan Maia, Shanise Lisie Mello El Halal, Rosana Colussi, Elessandra da Rosa Zavareze, Álvaro Renato Guerra Dias, Raquel Guimarães Jacob, Eder João LenardãoAbstractThis work aimed to evaluate the bioactivity of 3-(p-chlorophenyl)thio citronellal against planktonic and biofilm cells of S. aureus and its use in biodegradable films. 3-(p-chlorophenyl)thio citronellal demonstrated antimicrobial activity against planktonic (MIC = 62.5 ± 0.5 μg.mL−1) and biofilm cells of S. aureus. Regarding barley starch films containing 3-(p-chlorophenyl)thio citronellal, after 4 h of contact there was a difference of 5 log CFU.mL−1 in relation to control film (without additives). The films prepared with 3-(p-chlorophenyl)thio citronellal and citral (its precursor) were more opaque and had lower tensile strength than the control film. However, the addition of the 3-(p-chlorophenyl)thio citronellal in the film had lower effect on the water solubility and tensile strength than the addition of citral. 3-(p-chlorophenyl)thio citronellal have activity against planktonic and biofilm cells of S. aureus and could be applied in biodegradable films as an alternative to inhibit the microbial growth on the surface of food, enhancing food safety.
       
  • Influence of different types of modified atmosphere packaging films and
           storage time on quality and bioactive compounds in fresh-cut cauliflower
    • Abstract: Publication date: December 2019Source: Food Packaging and Shelf Life, Volume 22Author(s): Madonna Mashabela, Pramod V. Mahajan, Dharini SivakumarAbstractMinimal or fresh processing of cauliflower is becoming much more common than using the intact cauliflower in food service and retail markets as a convenience product. Therefore, the objective is to investigate the effect of different types of modified atmosphere packaging films and storage time on postharvest quality and bioactive compounds in fresh-cut cauliflower. Fresh-cut cauliflowers were packed in different films [Polypropylene (gas concentrations at equilibrium: (0.38%, O2, 28.53%, CO2), Peakfresh (19.4%O2 & 1.62% CO2), 20% fixed area of NatureFlex film + 80% Bi-axially Polypropylene (6.06%O2 & 11.43%CO2) and 40% fixed area of NatureFlex film + 60% Bi-axially Polypropylene (16.87% O2 & 5.87% CO2) and stored at 5 C and 85% RH for up to 12 days. Samples were withdrawn at 4 day intervals. The optimal colour retention, characteristic cauliflower odour, and overall acceptance was highest up to day 8 in a package with 20% fixed area of NatureFlex, which can be recommended for packaging of fresh-cut cauliflower. The Polypropylene packed samples showed the highest total phenol, flavonoid (quercetin), FRAP, ABTS+ activity on day 4. On day 8, retention of glucobrassicin, 4-methoxy glucobrassicin, 1-methoxy glucobrassicin concentrations showed the following order: Poplypropylene>20% fixed area of NatureFlex>40% fixed area of NatrueFlex.
       
  • A model study on the migration of Irganox 1010 from low density
           polyethylene into a fatty food simulant as a function of incorporated
           spherical and plate-like nanoparticles
    • Abstract: Publication date: Available online 23 May 2019Source: Food Packaging and Shelf LifeAuthor(s): Maryam Zabihzadeh Khajavi, Shervin Ahmadi, Abdol-Samad Abedi, Reza Mohammadi, Mehdi FarhoodiThe aim of this study was to investigate the potential application of spherical and plate-like nanoparticles for controlling the release of Irganox 1010, as a polymer additive, into a fatty food simulant. The migration level of Irganox 1010 from pure LDPE and different LDPE-nanocomposites into the fatty food simulant was measured by HPLC at specific storage time intervals at two different temperatures including 20 and 40 °C. DSC analysis illustrated that incorporation of nanoclay and nano silica into a polymers led to increased degree of crystallinity which affected the migration of Irganox 1010. HPLC analysis indicated that application of nanoparticles substantially decreased the migration level of Irganox 1010, especially when nanoclay and nano silica were used at the same time, indicating that they had synergistic effects. Moreover, it was revealed that storage temperature had dominant effect on the migration rate of Irganox 1010.Graphical abstractGraphical abstract for this article
       
 
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