Subjects -> FOOD AND FOOD INDUSTRIES (Total: 409 journals)
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    - FOOD AND FOOD INDUSTRIES (289 journals)

FOOD AND FOOD INDUSTRIES (289 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: 69)
Advances in Nutrition     Hybrid Journal   (Followers: 58)
African Journal of Drug and Alcohol Studies     Full-text available via subscription   (Followers: 6)
African Journal of Food Science     Open Access   (Followers: 10)
African Journal of Food, Agriculture, Nutrition and Development     Open Access   (Followers: 26)
Agricultural and Food Science     Open Access   (Followers: 22)
Agriculture & Food Security     Open Access   (Followers: 18)
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: 2)
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 Food Science     Open Access   (Followers: 1)
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   (Followers: 1)
EUREKA : Life Sciences     Open Access   (Followers: 3)
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: 33)
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: 4)
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: 17)
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: 25)
Food Chemistry : X     Open Access   (Followers: 2)
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: 22)
Food Modelling Journal     Partially Free   (Followers: 2)
Food New Zealand     Full-text available via subscription   (Followers: 4)
Food Packaging and Shelf Life     Hybrid Journal   (Followers: 5)
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: 11)
Food Reviews International     Hybrid Journal   (Followers: 4)
Food Science & Nutrition     Open Access   (Followers: 58)
Food Science and Biotechnology     Hybrid Journal   (Followers: 9)
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: 2)
GM Crops and Food: Biotechnology in Agriculture and the Food Chain     Full-text available via subscription   (Followers: 3)
Grain & Oil Science and Technology     Open Access   (Followers: 1)
Grasas y Aceites     Open Access  
Habitat     Open Access  
Harran Tarım ve Gıda Bilimleri Dergisi     Open Access   (Followers: 1)
Himalayan Journal of Science and Technology     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 Agricultural Science and Food Technology     Open Access   (Followers: 2)
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 Design     Hybrid Journal   (Followers: 2)
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: 6)
International Journal of Meat Science     Open Access  
International Journal of Poultry Science     Open Access   (Followers: 6)
International Journal on Food System Dynamics     Open Access  
Investigación Pecuaria     Open Access   (Followers: 1)
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  
JKI Datenblätter : Obstsorten     Open Access   (Followers: 2)
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: 5)
Journal of Food Chemistry & Nanotechnology     Open Access   (Followers: 3)
Journal of Food Chemistry and Nutrition     Open Access   (Followers: 6)
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 Industry     Open Access   (Followers: 1)
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 & Beverages     Open Access   (Followers: 1)
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: 4)

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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: 5  
 
  Hybrid Journal Hybrid journal (It can contain Open Access articles)
ISSN (Print) 2214-2894 - ISSN (Online) 2214-2894
Published by Elsevier Homepage  [3207 journals]
  • Preparation and characterization of TiO2NPs and betanin loaded zein/sodium
           alginate nanofibers
    • Abstract: Publication date: June 2020Source: Food Packaging and Shelf Life, Volume 24Author(s): Sajed Amjadi, Hadi Almasi, Marjan Ghorbani, Soghra Ramazani
       
  • Influence of pitanga (Eugenia uniflora L.) leaf extract and/or natamycin
           on properties of cassava starch/chitosan active films
    • Abstract: Publication date: June 2020Source: Food Packaging and Shelf Life, Volume 24Author(s): Swathi Sirisha Nallan Chakravartula, Rodrigo Vinicius Lourenço, Federica Balestra, Ana Mônica Quinta Barbosa Bittante, Paulo José do Amaral Sobral, Marco Dalla Rosa
       
  • Poly(vinyl) alcohol crosslinked composite packaging film containing gold
           nanoparticles on shelf life extension of banana
    • Abstract: Publication date: June 2020Source: Food Packaging and Shelf Life, Volume 24Author(s): Sujan Chowdhury, Yen Lynn Teoh, Kar Mang Ong, Nur Syaliani Rafflisman Zaidi, Shee-Keat Mah
       
  • Development of antioxidant and antimicrobial packaging films based on
           chitosan, D-α-tocopheryl polyethylene glycol 1000 succinate and silicon
           dioxide nanoparticles
    • Abstract: Publication date: June 2020Source: Food Packaging and Shelf Life, Volume 24Author(s): Fengyu Bi, Xin Zhang, Jing Liu, Huimin Yong, Lu Gao, Jun Liu
       
  • Optical, structural, mechanical and thermal characterization of
           antioxidant ethylene vinyl alcohol copolymer films containing
           betalain-rich beetroot
    • Abstract: Publication date: June 2020Source: Food Packaging and Shelf Life, Volume 24Author(s): María Jesús Cejudo-Bastante, Cristina Cejudo-Bastante, Marlene J. Cran, Francisco J. Heredia, Stephen W. Bigger
       
  • Fat content and storage conditions are key factors on the partitioning and
           activity of carvacrol in antimicrobial packaging
    • Abstract: Publication date: June 2020Source: Food Packaging and Shelf Life, Volume 24Author(s): Li Wang, Jenneke Heising, Vincenzo Fogliano, Matthijs Dekker
       
  • Model-based design of smart active packaging systems with antimicrobial
           activity
    • Abstract: Publication date: June 2020Source: Food Packaging and Shelf Life, Volume 24Author(s): Carlos Vilas, Miguel Mauricio-Iglesias, Míriam R. García
       
  • Conducting/smart color film based on wheat gluten/chlorophyll/polypyrrole
           nanocomposite
    • Abstract: Publication date: June 2020Source: Food Packaging and Shelf Life, Volume 24Author(s): Sona Chavoshizadeh, Sajad Pirsa, Forough Mohtarami
       
  • Poly (butylene adipate-co-terephthalate)/magnesium oxide/silver ternary
           composite biofilms for food packaging application
    • Abstract: Publication date: June 2020Source: Food Packaging and Shelf Life, Volume 24Author(s): Jie Zhang, Chenglin Cao, Shaoming Zheng, Wei Li, Baobi Li, Xiaoling Xie
       
  • The influence of packaging material on volatile compounds of pale lager
           beer
    • Abstract: Publication date: June 2020Source: Food Packaging and Shelf Life, Volume 24Author(s): Goran Gagula, Kristina Mastanjević, Krešimir Mastanjević, Vinko Krstanović, Daniela Horvat, Damir Magdić
       
  • Prevention of lipid oxidation in linseed oil using a palladium-based
           oxygen scavenging film
    • Abstract: Publication date: June 2020Source: Food Packaging and Shelf Life, Volume 24Author(s): Nicole Faas, Bettina Röcker, Samo Smrke, Chahan Yeretzian, Selçuk Yildirim
       
  • Antifungal activity of LDPE/lauric acid films against Colletotrichum
           tamarilloi
    • Abstract: Publication date: June 2020Source: Food Packaging and Shelf Life, Volume 24Author(s): Richard J. Solano, Cesar A. Sierra, Mónica Ávila Murillo
       
  • Porosity, thickness distribution and water vapour sorption of thermoformed
           foamed PP films with dispersed sodium chloride for humidity regulation
    • Abstract: Publication date: June 2020Source: Food Packaging and Shelf Life, Volume 24Author(s): Sven Sängerlaub, Elisa Lehmann, Kajetan Müller, Ali Abas Wani
       
  • Qualitative and quantitative assessment of cork anomalies using near
           infrared spectroscopy (NIRS)
    • Abstract: Publication date: June 2020Source: Food Packaging and Shelf Life, Volume 24Author(s): David Pérez-Terrazas, José Ramón González-Adrados, Mariola Sánchez-González
       
  • Investigating thermal and storage stability of vitamins in pasteurized
           mashed potatoes packed in barrier packaging films
    • Abstract: Publication date: June 2020Source: Food Packaging and Shelf Life, Volume 24Author(s): Chandrashekhar R. Sonar, Ashutos Parhi, Fang Liu, Juhi Patel, Barbara Rasco, Juming Tang, Shyam S. Sablani
       
  • Ferulic acid incorporated active films based on poly(lactide)
           /poly(butylene adipate-co-terephthalate) blend for food packaging
    • Abstract: Publication date: June 2020Source: Food Packaging and Shelf Life, Volume 24Author(s): Shubham Sharma, Amit K. Jaiswal, Brendan Duffy, Swarna Jaiswal
       
  • Microplastic contamination of packaged meat: Occurrence and associated
           risks
    • Abstract: Publication date: June 2020Source: Food Packaging and Shelf Life, Volume 24Author(s): Mikaël Kedzierski, Benjamin Lechat, Olivier Sire, Gwénaël Le Maguer, Véronique Le Tilly, Stéphane Bruzaud
       
  • Migration of metals from ceramic food contact materials. 1: Effects of pH,
           temperature, food simulant, contact duration and repeated-use
    • Abstract: Publication date: June 2020Source: Food Packaging and Shelf Life, Volume 24Author(s): Yan Li
       
  • Migration of metals from ceramic food contact materials. 2: Migration
           kinetics under various conditions and the influence of conventional
           thermal heating and microwave heating on migration
    • Abstract: Publication date: June 2020Source: Food Packaging and Shelf Life, Volume 24Author(s): Yan Li
       
  • White wine light-strike fault: A comparison between flint and green glass
           bottles under the typical supermarket conditions
    • Abstract: Publication date: June 2020Source: Food Packaging and Shelf Life, Volume 24Author(s): Panagiotis Arapitsas, Stefano Dalledonne, Matthias Scholz, Antonio Catapano, Silvia Carlin, Fulvio Mattivi
       
  • Some physicochemical properties of polyacrylate varnish layers cured by
           classical and LED (395 nm) UV sources
    • Abstract: Publication date: June 2020Source: Food Packaging and Shelf Life, Volume 24Author(s): Andrzej L. Dawidowicz, Przemyslaw Nowakowski, Michal P. Dybowski, Rafal Typek
       
  • Effect of plasticiser on the morphology, mechanical properties and
           permeability of albumen-based nanobiocomposites
    • Abstract: Publication date: June 2020Source: Food Packaging and Shelf Life, Volume 24Author(s): Isabel Diañez, Inmaculada Martínez, Perla A. Gómez
       
  • Effects of pea protein on properties of cassava starch edible films
           produced by blown-film extrusion for oil packaging
    • Abstract: Publication date: June 2020Source: Food Packaging and Shelf Life, Volume 24Author(s): Kedpraveen Huntrakul, Rangrong Yoksan, Amporn Sane, Nathdanai Harnkarnsujarit
       
  • Development of packaging factors for the risk assessment of food contact
           substances from food consumption survey of Chinese infants and toddlers
    • Abstract: Publication date: March 2020Source: Food Packaging and Shelf Life, Volume 23Author(s): Wei Liu, Aidong Liu, Rong Zhao, Feng Pan, Zhaoping Liu, Haixia Sui, Jianwen Li
       
  • Proficiency test on the determination of polyethylene and polybutylene
           terephthalate cyclic oligomers in a food simulant
    • Abstract: Publication date: March 2020Source: Food Packaging and Shelf Life, Volume 23Author(s): Emmanouil D. Tsochatzis, Joao Alberto Lopes, Pieter Dehouck, Piotr Robouch, Eddo Hoekstra
       
  • Heat sealable soluble soybean polysaccharide/gelatin blend edible films
           for food packaging applications
    • Abstract: Publication date: June 2020Source: Food Packaging and Shelf Life, Volume 24Author(s): Chang Liu, Jiao Huang, Xuejing Zheng, Shujie Liu, Kuakua Lu, Keyong Tang, Jie LiuThe present study aimed to develop heat sealable soybean polysaccharide (SSPS)/gelatin blend films intended to be used as edible food packaging materials. The films were fabricated by solution casting method using SSPS/gelatin blends and plasticized by glycerol. The results indicated that the heat sealability, stretchability and resistance to fracture of the films were significantly improved by blending SSPS with gelatin. The incorporation of gelatin into SSPS films also increased the thermal stability but decreased the water solubility, rigidity and water vapor permeability of the films. ATR-FTIR spectra and DSC results indicated strong interactions between SSPS and gelatin. The studies of optical properties, SEM, AFM, and XRD revealed that SSPS and gelatin were compatible to a certain degree in this blend system. Packaging tests confirmed that the blend films have showing potential as edible material in food packaging.Graphical abstractGraphical abstract for this article
       
  • Advances in design and performance evaluation of fresh fruit ventilated
           distribution packaging: A review
    • Abstract: Publication date: June 2020Source: Food Packaging and Shelf Life, Volume 24Author(s): Matia Mukama, Alemayehu Ambaw, Umezuruike Linus OparaAbstractThis review was initiated to realise the state-of-the art in optimising the ventilation and structural requirements of corrugated packaging carton design. Researchers have been using computational methods: computational fluid dynamics, particularly, the finite volume method, to analyse the airflow and heat transfer performances, and computational structural dynamics, particularly, the finite element method, to analyse the loss of compression strength due to vent-holes. Models are validated using actual testing: wind tunnel based forced air cooling system to study the produce cooling kinetics and box compression test machine for the package industry to study the structural dynamics. Studies on the rate and uniformity of produce cooling and the loss of structural strength in corrugated cartons as a function of size, shape, and location of vent-holes are reviewed. Based on experimental data, results show that the loss in strength can range between 10–40 % on addition of vent and hand holes on cartons, and reasonable increase in cooling rates is only achieved with increase in carton face ventilation area only up to 7–8 %. With regards to internal packaging components, increasing awareness of consumers to the environmental degradation of especially disposable plastic packaging means packers and suppliers must devise means to cut back and eventually eliminate plastic packaging from fruit and vegetables.
       
  • Release kinetics of cinnamaldehyde, eugenol, and thymol from sustainable
           and biodegradable active packaging films
    • Abstract: Publication date: June 2020Source: Food Packaging and Shelf Life, Volume 24Author(s): Bade Tonyali, Austin McDaniel, Jayendra Amamcharla, Valentina Trinetta, Umut YucelActive packaging films can be formulated with biodegradable polymer loaded with natural antimicrobial compounds (NAC) as biodegradable alternatives to traditional plastic packaging for food. Essential oil compounds, naturally found in the plants, have antimicrobial activity against microorganisms. In this work, they are encapsulated in liquid lipid nanoparticles (LLN) or solid lipid nanoparticles (SLN) to control and enhance their solubility and stability and control kinetic release. In this study, the release kinetics of thymol, cinnamaldehyde, and eugenol, from pullulan-based films were studied as a function of lipid structure (liquid vs solid) and carrier particle concertation. The crystallization temperature of SLN (10.2 °C) decreased with incorporation of NAC (6.8 °C in SLN loaded with 1 % cinnamaldehyde). Increasing NAC significantly decreased (p  0.05). The NAC release rate from SLN films was twice than that from LLN films due to higher aqueous partitioning. The release rate in SLN films increased 100 %, 50 %, and 5 % for thymol, eugenol, cinnamaldehyde, respectively, when NAC concertation in the particles increased from 1 % to 2 %. Thymol had highest release rate (0.93 ppm/min) from SLN loaded with 2 % NAC films than that of eugenol and cinnamaldehyde (0.40 and 0.15 ppm/min, respectively). This study shows that the NAC-loaded pullulan films can be used as active antimicrobial packaging film for food applications with controlled release of active compounds.Graphical abstractGraphical abstract for this article
       
  • Improvement of physicochemical, mechanical, thermal and surface properties
           of anchovy by-product protein films by addition of transglutaminase, and
           the correlation between secondary structure and mechanical properties
    • Abstract: Publication date: June 2020Source: Food Packaging and Shelf Life, Volume 24Author(s): Kubra Yilmaz, Sadettin Turhan, Furkan Turker Saricaoglu, Serpil TuralAbstractIn this study, improvement of some properties of anchovy by-product protein (ABP-P) films by addition of transglutaminase (TGase), and the correlation between secondary structural results and mechanical properties were investigated. The solubility and water vapor permeability of films improved by the TGase treatment at low concentrations. The highest tensile strength value was obtained in films containing 5 % TGase, and the elongation at break values decreased with the TGase concentration increasing. Glass transition temperature (Tg) of films decreased depending on TGase concentration and the lowest Tg was observed from 5 % TGase treated film. Fourier transform infrared spectra of films displayed similar backbone structures with different band intensities. The secondary structure of films from Amide-I band was significantly affected by TGase addition and the results were well correlated with mechanical properties. TGase addition modified the film surface structure and 3 % concentration caused the lowest surface roughness. These results revealed that mechanical, barrier and surface properties of ABP-P films could be modified with 3 % TGase treatment.
       
  • Review of surface treatment methods for polyamide films for potential
           application as smart packaging materials: surface structure, antimicrobial
           and spectral properties
    • Abstract: Publication date: June 2020Source: Food Packaging and Shelf Life, Volume 24Author(s): Andrey A. Tyuftin, Joe P. KerryBackgroundAntimicrobial packaging is currently one of the emerging technologies being pursued to extend the shelf-life of food products. Polyamides (PA) are widely used in food packaging, principally in laminate constructions, where they are used alone or combined with other materials. PA can be surface-treated using UV, plasma and corona treatments to create active film surfaces for various industrial applications.Scope and Approachthe object of this article was to review different surface treatment methods for the potential manufacture of smart packaging materials including antimicrobial application in particular and to review the necessary spectral characteristics deemed necessary to achieve this.Key Findings and ConclusionsXPS and AFM methods are useful tools in the identification of film surface analysis. For UV treatment, different light sources, including lasers, can be applied to create antimicrobially-active packaging materials. UV-treated PA films possess antimicrobial properties and offer potential for industrial and medical packaging applications, however, the application of such packaging materials to foods needs some special consideration.Different plasma treatment methodologies can be used for modification of PA surfaces, followed by attachment of antimicrobial coatings which are very limited in literature. Surface studies have shown that plasma-treated PA surfaces possess spectral properties similar to those for UV-treated samples. Corona treatment, like UV and plasma treatments, induce the modification of functional groups on PA film surfaces. Corona treatment has the capacity to activate polymeric surfaces for adhesion of a variety of functional coatings and should be explored further in terms of creating special antimicrobial coatings.Graphical abstractGraphical abstract for this article
       
  • Novel ABTS-dot-blot method for the assessment of antioxidant properties of
           food packaging
    • Abstract: Publication date: June 2020Source: Food Packaging and Shelf Life, Volume 24Author(s): Barbara Kusznierewicz, Hanna Staroszczyk, Edyta Malinowska-Pańczyk, Karol Parchem, Agnieszka BartoszekThe new ABTS-dot-blot method for the direct determination of antioxidant activity of active packaging that is in contact with foodstuffs has been developed. The usefulness of the new method was verified with the use of agarose, pork gelatin, bacterial cellulose and cellulose-chitosan films with incorporated standard antioxidant – Trolox or plant phytochemicals derived from three types of berry juices (chokeberry, blue-berried honeysuckle, rowanberry) or green tea. The plant components used for preparation of films were characterized by antioxidant profiling with the use of HPLC coupled with post-column derivatization with ABTS. The most abundant antioxidants were polyphenols, mainly anthocyanins, hydroxycinnamates and flavan-3-ols. The antioxidant properties of different types of films studied were evaluated by typical cuvette spectrophotometric ABTS test or by the novel method employing ABTS radical stabilised in an agarose gel. The results obtained for the Trolox containing films showed quantitative linear relationship between antioxidant content and the degree of ABTS bleaching in agarose gel. The results of both standard spectrophotometric method as well as ABTS-dot-blot approach indicated that gelatin, bacterial cellulose and chitosan on their own possessed antioxidant activity, which was substantially increased (6–10 times) by the addition of phytochemicals during film preparation. The highest antioxidant activity was observed for microbial cellulose films, which were prepared on the basis of material obtained during the kombucha drink production.Graphical abstractGraphical abstract for this article
       
  • Modified atmosphere packaging and 1-methylcyclopropene alleviate chilling
           injury of ‘Youhou’ sweet persimmon during cold storage
    • Abstract: Publication date: June 2020Source: Food Packaging and Shelf Life, Volume 24Author(s): Qianxi Zhao, Mijing Jin, Leyin Guo, Huahua Pei, Yuyu Nan, Jingping RaoAbstract‘Youhou’, one of the main varieties of sweet persimmon in China, produces fruit that softens easily after harvest. Low temperature can postpone the fruit-ripening process while causing chilling injury (CI) due to susceptibility to cold. In this study, we investigated the effects of 1-methylcyclopropene (1-MCP) and combined modified atmosphere packaging (MAP) and 1-MCP treatments on the CI of ‘Youhou’ sweet persimmon during storage at 1 °C. Flesh browning and gelling were inhibited by 1-MCP treatment, as indicated by the suppression of polyphenol oxidase and peroxidase activities and enhanced pectin solubility. After treatment, the fruits maintained good membrane status and showed lower lipoxygenase activity, less electrolyte leakage and a lower malondialdehyde content than the control fruits. When MAP was added, dramatic changes in the oxygen and carbon dioxide proportions were detected in the packaging bag. This combined treatment was more effective than the 1-MCP treatment in alleviating CI.
       
  • Enhancing the functional properties of acetylated hemicellulose films for
           active food packaging using acetylated nanocellulose reinforcement and
           polycaprolactone coating
    • Abstract: Publication date: June 2020Source: Food Packaging and Shelf Life, Volume 24Author(s): Lindleen. R. Mugwagwa, Annie F.A. ChimphangoAcetylated hemicellulose (AH)-nanocellulose (ACNC) films coated with polycaprolactone (PCL) films, were evaluated as active packaging for aqueous, alcoholic, fatty and acidic food. The effects of nanocellulose loading (0–50 %), degree of acetylation (DS) (0–2.34) and polycaprolactone coating (0.3 g/mL) on hydrophobicity and solubility of AH films in food simulants, were investigated. In addition, AH-CNC/PCL films were doped with polyphenols and their antioxidant release (temperature 5 °C–40 °C, time - 48 h) into food simulants was evaluated experimentally and by modelling (Migratest software). Increasing ACNC DS and loading, combined with a PCL coating increased films’ hydrophobicity (24.59° to 82.48°) and reduced film solubility in all the simulants (∼82.8 %). The release of polyphenols by the films was highest and best predicted using Migratest software for the fatty food simulant. Therefore, these films can be used as active packaging for fatty foods. Furthermore, Migratest modelling can be used to predict film performance during film design.Graphical abstractGraphical abstract for this article
       
  • Bioactive films based on cuttlefish (Sepia officinalis) skin gelatin
           incorporated with cuttlefish protein hydrolysates: Physicochemical
           characterization and antioxidant properties
    • Abstract: Publication date: June 2020Source: Food Packaging and Shelf Life, Volume 24Author(s): Hela Kchaou, Mourad Jridi, Nasreddine Benbettaieb, Frédéric Debeaufort, Moncef NasriThe objective of this study was to apply cuttlefish (Sepia officinalis) skin protein isolate (CSPI) and hydrolysates (CSPH), using commercial Savinase® and Purafect® enzymes, as bioactive additives in the elaboration of gelatin-based films. CSPH and CSPI enriched films were colored and exhibited a higher UV-barrier properties compared to gelatin film. In addition, compared to CSPI added film, an increase of the glass transition temperature by 20 % and 4 %, respectively, for Purafect and Savinase hydrolysates enriched films was noted. However, elongation at break decreased significantly for CSPH incorporated films by 2.5-fold. The tensile strength was reduced by 28.2 % and 44.4 % for Purafect and Savinase hydrolysates added films, respectively. Furthermore, a decrease of water contact angle by 45 % and 51 % for films added with Purafect and Savinase hydrolysates, respectively, was displayed compared to gelatin film. Interestingly, CSPH enriched films also displayed higher antioxidant potential than control gelatin films evaluated by several in vitro assays.Graphical abstractGraphical abstract for this article
       
  • Active edible films based on semi-refined κ-carrageenan: Antioxidant and
           color properties and application in chicken breast packaging
    • Abstract: Publication date: June 2020Source: Food Packaging and Shelf Life, Volume 24Author(s): Abdulaal Farhan, Norziah Mohd HaniThis study aimed to produce active edible packaging films based on semi-refined κ-carrageenan (SRC) incorporated with a water extract of germinated fenugreek seeds (W-GeFS). Total phenolics content, antioxidant activity and color properties of the resulting films were investigated. Applications and quality evaluation of selected active SRC films in the preservation of fresh chicken breast were also studied. Results obtained showed that phenolics content and antioxidant activity of SRC films significantly increased with increasing W-GeFS concentration. SRC films containing W-GeFS showed a good capability to control the microorganism growth on the surface of chicken breast samples. The growth of microorganisms in fresh chicken breasts packed in SRC films containing 10 %, 15 % and 20 % W-GeFS showed 2.20, 2.35 and 2.39 log reductions, respectively, in comparison to control samples on day 7 of storage. These results highlight the remarkable potential of SRC films containing W-GeFS to be applied in active food packaging systems.Graphical abstractGraphical abstract for this article
       
  • A prediction model of surface heat transfer coefficient in insulating
           packaging with phase change materials
    • Abstract: Publication date: June 2020Source: Food Packaging and Shelf Life, Volume 24Author(s): Liao Pan, Xi Chen, Lixin Lu, Jun Wang, Xiaolin QiuSurface heat transfer coefficient is one of the crucial parameters for determining the system thermal resistance of insulating packaging. However, the surface heat transfer coefficient which couples with the temperature field in insulating packaging is difficult to experimentally measure and independently calculate. In this study an iterative method based on a semi-infinite phase change model was proposed to solve the coupling parameters of surface heat transfer coefficient and temperature field. Then, the semi-infinite phase change model curves were compared with classic Neumann model and Mehling model. Furthermore, the affecting parameters of surface heat transfer coefficient were discussed through this semi-infinite phase change model, and a concise prediction model of surface heat transfer coefficient was also developed for engineering application. Finally, this concise prediction model was verified by “Ice Melting Method”. The results indicate that the proposed semi-infinite phase change model and iterative method can simultaneously calculate the coupling parameters of surface heat transfer coefficient and the temperature field in insulating packaging, and show a consistent with the classic Neumann model and Mehling model. The key parameters of surface heat transfer coefficient include the thickness and thermal conductivity coefficient of insulating wall, and the excess temperature also significantly influences the surface heat transfer coefficient. Furthermore, the system thermal resistance calculated by the novel concise prediction model has a good agreement with the experimental data of “Ice Melting Method” presented by Burgess.Graphical abstractGraphical abstract for this article
       
  • An edible antioxidant film of Artemisia sphaerocephala Krasch. gum with
           sophora japonica extract for oil packaging
    • Abstract: Publication date: June 2020Source: Food Packaging and Shelf Life, Volume 24Author(s): Zhihua Guo, Xincheng Wu, Xin Zhao, Jitao Fan, Xiang Lu, Lijuan WangAntioxidant films were prepared by mixing Artemisia sphaerocephala Krasch. gum (ASKG) with sophora japonica extract (SJE). The physical properties, antioxidant properties and application of lard preservation were analyzed. New intermolecular hydrogen bonds formed between SJE and ASKG molecules with the addition of SJE. When the content of SJE increased, elongation at break, light transmission values at 600 nm and tensile strength of the films decreased from 60.60 to 23.00 %, from 57.51 to 10.65 % and from 31.26 to 25.99 MPa, respectively. When the SJE content was 1 %, the oxygen permeability of the films was lowest, and the value was 0.0091 cm3 mm m−2 day-1 atm-1. However, the total phenolic content and DPPH scavenging activity of the films increased significantly with SJE addition. Moreover, the films had an inhibitory effect on the oxidation of oil. These findings indicate that the films can be applied to oil preservation packaging to alleviate oil deterioration and improve oil quality.Graphical abstractGraphical abstract for this article
       
  • Synthesis of Fe3O4@SiO2@PAMAM dendrimer@AgNP hybrid nanoparticles for the
           preparation of carrageenan-based functional nanocomposite film
    • Abstract: Publication date: June 2020Source: Food Packaging and Shelf Life, Volume 24Author(s): Shahab Saedi, Jong-Whan RhimFe3O4 nanoparticles were modified using polyamidoamine (PAMAM) dendrimer and the magnetic core-shell nanomaterials were decorated with silver nanoparticles (AgNPs) to prepare hybrid nanoparticles (HNPs) of Fe3O4@SiO2@PAMAM@AgNP. The HNPs were characterized using transmission electron microscopy (TEM), X-ray diffraction analysis (XRD), and energy-dispersive X-ray spectroscopy (EDX). Various amounts (0, 0.5, 0.75, and 1.0 wt%) of the HNPs were used to prepare carrageenan-based nanocomposite films. SEM results showed that the HNPs (Fe3O4@SiO2@PAMAM@AgNP) were uniformly dispersed in the carrageenan films in the range of 0.5−1 wt% to form compatible nanocomposite films. Though the mechanical and water vapor barrier properties of carrageenan film were not influenced by the addition of the HNP, the carrageenan/HNP composite films exhibit high UV-barrier property and clear antibacterial activity against foodborne pathogenic bacteria, L. monocytogenes, and E. coli.Graphical abstractGraphical abstract for this article
       
  • Improved packing performance and structure-stability of casein edible
           films by dielectric barrier discharges (DBD) cold plasma
    • Abstract: Publication date: June 2020Source: Food Packaging and Shelf Life, Volume 24Author(s): Xiaomeng Wu, Qi Liu, Yanghe Luo, M. Safian Murad, Linxian Zhu, Guangqing MuThis study utilized dielectric barrier discharges (DBD) cold plasma technique to improve the packing characters of casein edible films. It was found that with DBD cold plasma discharge treatment, the crystalloid migration and casein aggregation occurred in casein based films could be seen clearly by scanning electron microscopy (SEM). A little change of crystal structure and stable state of molecule structure was obtained in casein from X-ray diffraction (XRD) and Fourier transform infrared spectroscopy (FTIR) results, respectively. Importantly, packing characters including tensile strength, elongation, thermo stabilization and barrier property were improved remarkably with DBD cold plasma treatment. In addition, slight modifications of color and transparency were revealed with cold plasma discharge reinforced. These phenomena could be owe to crystalloid migrated with plasma discharge treatment leading to the arrangement of order among protein and crystalloid varied and transferred in the casein based films. Therefore, DBD cold plasma successfully facilitated the packing characters of casein based films development. And this study would be a basis for the research on improving property of protein films via a behavior of cold plasma treatment.Graphical abstractGraphical abstract for this article
       
  • Gelatin-sodium alginate based films with Pseuderanthemum palatiferum
           (Nees) Radlk. freeze-dried powder obtained by subcritical water extraction
           
    • Abstract: Publication date: June 2020Source: Food Packaging and Shelf Life, Volume 24Author(s): Truc Cong Ho, Myoung Hwan Kim, Yeon-Jin Cho, Jin-Seok Park, Seung Yun Nam, Byung-Soo ChunIn the present study, gelatin-sodium alginate (GSA) based films were integrated with Pseuderanthemum palatiferum (Nees) Radlk. freeze-dried powder (PFP) obtained by subcritical water extraction. The influences of PFP at different concentrations on physical properties and antioxidant activity of GSA based films were investigated. Total phenolic content, antioxidant activity increased with the increase in PFP concentrations. Moisture content (MC) of films was not significantly different, water vapor permeability (WVP) decreased, while water solubility (WS) increased with the growth of PFP concentrations. Regarding mechanical properties, tensile strength (Ts) of GSA based films was improved; however, elongation at break (EAB) decreased when the content of PFP in film-forming solutions increased. GSA based films exhibited good microstructure, thermal resistance, and interaction between gelatin and phenolic compounds. From the obtained results, composite GSA based films blended with PFP can be potentially applied in the food packing to extend food shelf life.Graphical abstractGraphical abstract for this article
       
  • Development and optimization of antimicrobial active films produced with a
           reinforced and compatibilized biodegradable polymers
    • Abstract: Publication date: June 2020Source: Food Packaging and Shelf Life, Volume 24Author(s): Taíla V. de Oliveira, Pedro Augusto V. de Freitas, Cícero C. Pola, José Osvaldo R. da Silva, Lina Daniela A. Diaz, Sukarno Olavo Ferreira, Nilda de F.F. SoaresBiodegradable polymers can produce sustainable films to substitute regular food packaging as an answer to environmental concerns and food preservation. Nisin Z (NIS Z) bioactive compound can be embedded into biodegradable polymers, such as polyvinyl alcohol (PVA) and starch, to produce antimicrobial eco-friendly active films. Cellulose nanocrystals (CNC) and maleic anhydride (MA) have been added into matrix films, as reinforcement compounds, to improve polymer’s performance. For this reason, Corn Starch-PVA biodegradable film blends were produced by the incorporation of CNC, MA and NIS Z according the concentration values obtained from the Central Composite Designs. Desirability function was stablished promoting a maximization of antimicrobial effects and mechanical features and a minimization of barrier responses. Film topographies were examined using a profilometer and a scanning electron microscopic and a heterogeneous surface patterns were observed. Moreover, the active films were also evaluated by X-ray diffraction and color analysis. L. monocytogenes control efficiency by the films highlighted the potential to produce active biodegradable films as an alternative to the addition of food preservatives against this bacteria’s growth.Graphical abstractGraphical abstract for this article
       
  • Combined antioxidant and sensory effects of active chitosan/zein film
           containing α-tocopherol on Agaricus bisporus
    • Abstract: Publication date: June 2020Source: Food Packaging and Shelf Life, Volume 24Author(s): Liming Zhang, Zhanli Liu, Yang Sun, Xiaomin Wang, Ling LiAbstractIn this work, we have explored a new packaging material for the shelf life extension of Agaricus bisporus. The influence of active chitosan/zein films containing α-tocopherol on the physicochemical properties and enzyme activities of mushroom during the storage at 4 ℃ for 12 d was investigated. Mushroom packaged with chitosan/zein/α-tocopherol (C/Z/T) film showed the lower weight loss, relative leakage rate, browning index, respiration rate, polyphenol oxidase, peroxidase activity and malondialdehyde content compared with control, chitosan film and chitosan/zein film. In all treatment groups, mushroom treated with C/Z/T film showed the highest firmness, catalase, superoxide dismutase activities, total phenolic content and DPPH radical scavenging activity. The results implied that C/Z/T film could improve the antioxidant properties and maintain the quality of mushroom.
       
  • Preparation of a hordein-quercetin-chitosan antioxidant electrospun
           nanofibre film for food packaging and improvement of the film hydrophobic
           properties by heat treatment
    • Abstract: Publication date: March 2020Source: Food Packaging and Shelf Life, Volume 23Author(s): Sen Li, Yan Yan, Xiao Guan, Kai HuangBio-based functional packaging materials are attracting increasing attention, but poor mechanical properties often hinder their application. This study aims to develop a novel degradable antioxidant nanomaterial with hordein, quercetin and chitosan via electrospinning. Heat treatment was applied to increase the water resistance of the blended nanofibre film. Our results showed that heat treatment significantly improved the water resistance of the blended nanofibre film without affecting its antioxidant activity. Further physiochemical analysis indicated that heat treatment might improve the water resistance of the nanomaterial by decreasing the crystallinity, reducing surface absorbed hydroxyl groups and increasing the structural stability of the blended nanofibres. Together, our results suggested that heat treatment could be an effective method to improve the water resistance of protein-based nanofibres, and the heat-treated hordein-quercetin-chitosan electrospun nanofibre film was a novel biodegradable material with excellent antioxidant activity and water resistance for food packaging.Graphical abstractGraphical abstract for this article
       
  • 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
       
 
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