Packaging Technology and Science最新文献_第4页

Antioxidant films based on poly(lactic acid) incorporated with crude extract from Malpighia emarginata DC pomace for use in food packaging 以聚乳酸为基础的抗氧化膜，加入玛氏马渣粗提取物，用于食品包装

4区工程技术

Packaging Technology and Science Pub Date : 2023-10-03 DOI: 10.1002/pts.2778

Esther Emily Silva Freitas, Êuder Reis Dias, Mara Márcia Sampaio Albuquerque, Ilka Borges Biondi, Carla Rodrigues Cardoso Branco, Renato Souza Cruz, Alexsandro Branco, Geany Peruch Camilloto

{"title":"Antioxidant films based on poly(lactic acid) incorporated with crude extract from <scp><i>Malpighia emarginata</i></scp> DC pomace for use in food packaging","authors":"Esther Emily Silva Freitas, Êuder Reis Dias, Mara Márcia Sampaio Albuquerque, Ilka Borges Biondi, Carla Rodrigues Cardoso Branco, Renato Souza Cruz, Alexsandro Branco, Geany Peruch Camilloto","doi":"10.1002/pts.2778","DOIUrl":"https://doi.org/10.1002/pts.2778","url":null,"abstract":"Abstract The interest in natural antioxidants for the development of active food packaging is increasing, since lipid oxidation has a negative impact on food quality and people's living standards are changing. The aim of this work was to obtain Malpighia emarginata DC pomace extract (MEPE), as well as to develop poly(lactic acid) (PLA)‐based films with antioxidant activity, through the incorporation of MEPE. MEPE showed antioxidant activity through the DPPH and ABTS assays, 127.16 ± 9.70 μmol TEAC g −1 extract and 322.84 ± 19.38 μmol TEAC g −1 extract, respectively. The HPLC quantification revealed that quercetin and isorhamnetin were found at concentrations of 244.77 ± 8.42 and 707.20 ± 23.17 μg g −1 , respectively. The properties of the films were influenced by the presence of MEPE, which caused a plasticizing effect on the PLA film, reducing the tensile strength and Young's modulus and increasing the elongation at break and water vapour permeability. The antioxidant property test (DPPH and ABTS) of the films was shown to be improved with the addition of MEPE. Despite changes in the film properties, they have potential for application as active food packaging. This work showed the potential utilization of agriculture pomace to produce antioxidant additive and its application as antioxidant in active food packaging, since they showed excellent antioxidant activity in radical scavenging activity tests.","PeriodicalId":19626,"journal":{"name":"Packaging Technology and Science","volume":"22 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135739790","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"工程技术","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Development of functional active films from blend of gelatin with crude orange juice pomace pectin: Test for packaging of virgin olive oil 明胶与粗橙汁果渣果胶混合制备功能性活性薄膜:初榨橄榄油包装试验

4区工程技术

Packaging Technology and Science Pub Date : 2023-09-20 DOI: 10.1002/pts.2776

Imene Chentir, Chouaib Aribi, Ahmed Fouzi Tarchoun, Hela Kchaou, Melisa Lamri, Moncef Nasri, Djalal Trache

{"title":"Development of functional active films from blend of gelatin with crude orange juice pomace pectin: Test for packaging of virgin olive oil","authors":"Imene Chentir, Chouaib Aribi, Ahmed Fouzi Tarchoun, Hela Kchaou, Melisa Lamri, Moncef Nasri, Djalal Trache","doi":"10.1002/pts.2776","DOIUrl":"https://doi.org/10.1002/pts.2776","url":null,"abstract":"Abstract The food packaging sector is focused on developing innovative materials to enhance food safety and quality while reducing environmental impact. Accordingly, this study aimed to develop packaging based on bovine gelatin (G) blended with crude sweet orange juice pomace pectin (SOPP) at different ratios (G/SOPP = 85/15, 65/35, 50/50, w/w). The obtained crude SOPP was highly methylated and exhibited antioxidant and antibacterial properties due to the presence of galacturonic acid (<70%) and phenolic compounds (58.2 ± 0.8 mg/g SOPP). High‐performance liquid chromatography with diode array detection analysis revealed the presence of hesperidin, catechin, and naringin as major phenolic compounds in SOPP. Further, the incorporation of this latter improved gelatin‐based packaging structural homogeneity, opacity, water vapour barrier features, glass transition temperature and tensile strength. G‐SOPP (50/50) film showed efficient antibacterial activity against Escherichia coli and Bacillus subtilis and high antioxidant potential reaching values of 0.7, 48.7%, 76.7% and 68.9% for reducing power, β‐carotene bleaching inhibition, DPPH (2,2‐diphenyl‐1‐picrylhydrazyl) and ABTS + (2,2′‐azinobis‐[3‐ethylbenzothiazoline‐6‐sulphonic acid]) radicals scavenging activities, respectively. Another interesting finding is that the combination of G and SOPP reduced the oil solubility of G‐SOPP films suggesting great physical integrity of the film over 63 days. The polyphenol content released from G‐SOPP blend film in a fatty simulant increased as SOPP content of films was increased. G‐SOPP (50/50) film, designed as a pouch, delays the photooxidation process of virgin olive oil over 63 days of storage time, without altering its organoleptic properties. Overall, these outstanding results highlighted the potential use of gelatin–pectin blend films for active packaging of oils and lipid‐based foods.","PeriodicalId":19626,"journal":{"name":"Packaging Technology and Science","volume":"16 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136308277","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"工程技术","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Development of hydroxypropyl methylcellulose films with corn silk polysaccharides and its application as biomaterial in enhancing the shelf life of mozzarella cheese 玉米丝多糖羟丙基甲基纤维素膜的研制及其在提高马苏里拉奶酪保质期中的应用

4区工程技术

Packaging Technology and Science Pub Date : 2023-09-11 DOI: 10.1002/pts.2775

Mohamed Abdin, Mohamed Ahmed Naeem, Ahmed Elmahdy, Mostafa Ali

{"title":"Development of hydroxypropyl methylcellulose films with corn silk polysaccharides and its application as biomaterial in enhancing the shelf life of mozzarella cheese","authors":"Mohamed Abdin, Mohamed Ahmed Naeem, Ahmed Elmahdy, Mostafa Ali","doi":"10.1002/pts.2775","DOIUrl":"https://doi.org/10.1002/pts.2775","url":null,"abstract":"Abstract Hydroxypropyl methylcellulose (HPM) is a viscous modified natural polymer that is utilised as thickener, emulsifier and reducer of serum cholesterol. Novel films composed from HPM and corn silk polysaccharides (CSP) were prepared (HPM‐corn silk [CS]). The impact of using different percentages of CSP on the characteristics of HPM‐CS was studied. Results showed that replacing 37.5% of HPM with CSP led to a significant improvement in mechanical properties, with an increase of 58.71% for tensile strength and 54.29% for elongation at break. In addition, the produced films showed improved opacity, antioxidant activities and a smooth, continuous surface without any grooves, as well as being biodegradable. However, the thermal stability was reduced, and the crystallinity shapes were disrupted at higher concentrations due to the inclusion of CSP in the HPM‐CS films. The best HPM concentration (1 g/100 mL) with optimum CSP concentration of (0.6 g/100 mL) was used as food packaging material for low‐moisture mozzarella cheese. The packaging material kept the stability of total microbial count in hygienic scale up to 40 days of cold storage, moisture loss and pH values up to 30 days. Additionally, the results of hedonic sensory evaluation were satisfied compared with fresh cheese until 30 days of storage.","PeriodicalId":19626,"journal":{"name":"Packaging Technology and Science","volume":"15 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135981236","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"工程技术","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

A continuum damage model for creasing and folding of paperboard 纸板压痕和折叠的连续损伤模型

IF 2.6 4区工程技术

Packaging Technology and Science Pub Date : 2023-09-04 DOI: 10.1002/pts.2774

Kristofer Robertsson, Erik Jacobsson, M. Wallin, Eric Borgqvist, M. Ristinmaa, J. Tryding

引用次数: 1

Unleashing the potential of bio‐nanoparticles from invasive cattail as reinforcement in packaging film to extend the shelf life of poultry meat 释放生物纳米颗粒的潜力，从入侵香蒲作为加强包装薄膜，延长禽肉的保质期

IF 2.6 4区工程技术

Packaging Technology and Science Pub Date : 2023-09-02 DOI: 10.1002/pts.2773

Baby Salini Jacob Rani, Sivakumar Venkatachalam

{"title":"Unleashing the potential of bio‐nanoparticles from invasive cattail as reinforcement in packaging film to extend the shelf life of poultry meat","authors":"Baby Salini Jacob Rani, Sivakumar Venkatachalam","doi":"10.1002/pts.2773","DOIUrl":"https://doi.org/10.1002/pts.2773","url":null,"abstract":"Growing awareness of fossil depletion, plastic pollution, and food spoilage has led to the exploration of bioresources as alternatives for producing packaging films for highly perishable food. In this study, we utilized a novel integrated process using natural‐based solvents to isolate cellulose, hemicellulose, and lignin from cattail leaves, an abundant invasive plant. The process yielded cellulose, hemicellulose, and lignin with recovery yields of 96.2 ± 1.2%, 92.5 ± 1.6%, and 94.3 ± 0.7% and purities of 96.3 ± 0.6%, 97.7 ± 0.9%, and 98.9 ± 0.5%, respectively. Spherical nanoparticles (60–90 nm) were synthesized through ultrasonication and their structural purity were confirmed by FTIR, XRD, and XPS analyses. These nanoparticles were incorporated as reinforcement into chitosan (C) films. Cellulose nanoparticles (CNP) and lignin nanoparticles (LNP) significantly enhanced film tensile strength (up to 27% at 1.5% loading), while hemicellulose nanoparticles (HNP) increased film elongation (up to 42%). The complex structures of HNP and LNP promoted higher free radical formation, resulting in enhanced antioxidant activity of up to 80% and 82%, respectively. LNP‐reinforced films exhibited superior antimicrobial properties due to their polyphenolic structure. Preservation tests were conducted by packaging poultry meat in the films and refrigerating it for 30 days. Poultry meat packed in LNP‐reinforced film maintained its quality within permissible limits throughout the entire 30 day period, while LDPE, plain chitosan, C‐CNP, and C‐HNP films reached consumable limits on the 5th, 10th, 15th, and 25th days, respectively. This study highlights the production of sustainable nanoparticles from invasive crops and their application in the development of active packaging films for fresh poultry meat.","PeriodicalId":19626,"journal":{"name":"Packaging Technology and Science","volume":"7 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2023-09-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81809419","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"工程技术","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Synbiotic edible films enriched with probiotics and prebiotics: A novel approach for improving the quality and shelf life of sliced cheese 富含益生菌和益生元的合成食用膜:提高切片奶酪质量和保质期的新方法

IF 2.6 4区工程技术

Packaging Technology and Science Pub Date : 2023-08-29 DOI: 10.1002/pts.2771

H. G. Ceylan, A. Atasoy

引用次数: 0

An assessment of older adults' selection of over‐the‐counter medication: What information are they utilizing during the selection process? 老年人选择非处方药的评估:他们在选择过程中使用了哪些信息?

IF 2.6 4区工程技术

Packaging Technology and Science Pub Date : 2023-08-16 DOI: 10.1002/pts.2770

A. Harben, Shiva Esfahanian, Laura Bix

{"title":"An assessment of older adults' selection of over‐the‐counter medication: What information are they utilizing during the selection process?","authors":"A. Harben, Shiva Esfahanian, Laura Bix","doi":"10.1002/pts.2770","DOIUrl":"https://doi.org/10.1002/pts.2770","url":null,"abstract":"Herein, we investigate the information older adults use when selecting over‐the‐counter (OTC) medications. Two specific objectives framed our work: (1) determine what information older adults believe to be important when selecting an OTC and (2) determine what information they believe to be important when assessing an OTC product's appropriateness for use. Five focus groups comprised of OTC users aged 65+ (total n = 24) were led using a moderator guide which incorporated surveys, individual activities and guide group discussions in support of these objectives. Complete transcripts of group discussions were coded into emergent themes and analysed in conjunction with survey results. Four broad themes were identified: price, search for advice, perception of efficacy and perception of safety. While we framed our study specific to labelling information, expecting older consumers to use a deliberative decision‐making process, typical of products that carry risk, what emerged was the fact that they utilized a habit‐based process that was largely driven by price comparisons and previous success with products. The specific, intensive information from the Drug Facts Label (DFL) required by the US Food and Drug Administration (FDA), which we had designed our questions around, was not the information discussed intently by our participants. Data suggests that they rely on simple heuristics available through other aspects of the packaging.","PeriodicalId":19626,"journal":{"name":"Packaging Technology and Science","volume":"4 1 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2023-08-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82732247","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"工程技术","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Active packaging to prevent lipid oxidation on Brazil nuts (Bertholletia excelsa HBK) stored under varying temperatures 活性包装防止脂质氧化巴西坚果(Bertholletia excelsa HBK)在不同温度下储存

IF 2.6 4区工程技术

Packaging Technology and Science Pub Date : 2023-08-14 DOI: 10.1002/pts.2772

C. M. M. Leme, Amarilis Santos De Carvalho, Vanessa de Carvalho Rodrigues, A. R. Dos Santos, Ailey Aparecida Coelho Tanamati, O. H. Gonçalves, P. Valderrama, F. Leimann

{"title":"Active packaging to prevent lipid oxidation on Brazil nuts (Bertholletia excelsa HBK) stored under varying temperatures","authors":"C. M. M. Leme, Amarilis Santos De Carvalho, Vanessa de Carvalho Rodrigues, A. R. Dos Santos, Ailey Aparecida Coelho Tanamati, O. H. Gonçalves, P. Valderrama, F. Leimann","doi":"10.1002/pts.2772","DOIUrl":"https://doi.org/10.1002/pts.2772","url":null,"abstract":"Brazil nuts are largely consumed either as a whole or as an ingredient in different food products. These seeds are rich in lipids that are susceptible to oxidation, which is the most common cause of deterioration in their sensory and nutritional quality. Active food packagings are a potential strategy to prevent food lipid oxidation. In this work, thermoplastic starch/poly (butylene adipate–co–terephthalate) (TPS/PBAT) containing water‐soluble curcumin and pinhão (Araucaria angustifolia) extract as natural antioxidants were used to package Brazil nuts (Bertholletia excelsa). Packaged nuts were stored under different temperatures and analysed for up to 30 days of storage. The lipid profile of the oil extracted from the nuts before packaging showed that it is rich in unsaturated fatty acids. The UV–Vis spectra were organized into an augmented matrix and then into a principal component analysis (PCA). Results showed that for 10°C, the control TPS/PBAT film and the film containing pinhão extract resulted in the best preservation. When evaluated at 25°C, the nuts packed in films that contained water‐soluble curcumin presented the best oxidative stability until the 15th day of storage. After this period, the oxidation reactions were significant for all samples, indicating a possible compromise on the sensory and nutritional quality of Brazil nuts.","PeriodicalId":19626,"journal":{"name":"Packaging Technology and Science","volume":"38 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2023-08-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74368942","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"工程技术","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Packaging innovation scorecard 包装创新记分卡

IF 2.6 4区工程技术

Packaging Technology and Science Pub Date : 2023-08-01 DOI: 10.1002/pts.2769

Henrik Pålsson, D. Hellström

引用次数: 0

Combined effects of ethylene scavenging‐active packaging system and modified atmosphere to reduce postharvest losses of ethylene sensitive produce: Banana and kiwifruit 乙烯清除-活性包装系统和改性气氛对减少乙烯敏感农产品香蕉和猕猴桃采后损失的联合作用

IF 2.6 4区工程技术

Packaging Technology and Science Pub Date : 2023-07-20 DOI: 10.1002/pts.2764

M. Öztürk, Z. Ayhan

{"title":"Combined effects of ethylene scavenging‐active packaging system and modified atmosphere to reduce postharvest losses of ethylene sensitive produce: Banana and kiwifruit","authors":"M. Öztürk, Z. Ayhan","doi":"10.1002/pts.2764","DOIUrl":"https://doi.org/10.1002/pts.2764","url":null,"abstract":"Ethylene scavenging‐active packaging is getting more interest to reduce postharvest losses of ethylene‐sensitive produce to overcome the limitations of traditional postharvest technologies. The aim of this study is to monitor behaviour of ethylene‐sensitive products to different ethylene scavenging systems combined with modified atmosphere packaging (MAP). Banana (Musa paradisicum L. var. Anamur) and kiwi (Actinidia deliciosa L. var. Hayward) were packaged with low‐density polyethylene (LDPE) bags containing ethylene scavenging sachet and ethylene scavenging‐active LDPE bags. Only passive MAP was used for bananas stored at 13°C for 12 d. Both passive and active MAP (5% O2, 5% CO2) were used for kiwi stored at 4°C for 30 d. LDPE bags with no ethylene absorber and unpackaged produces were the control groups. O2, CO2 and ethylene concentrations, mass loss, texture, colour, TSS %, titratable acidity and sensory analysis were performed during storage. O2% in the control LDPE bags decreased below 2% on 6th d, while LDPE bags containing sachet and active LDPE bags remained above critical O2 level for bananas during the entire storage. The lowest ethylene concentration was 0.45 μl L−1 in both active systems on 12th d. Equilibrium atmosphere was maintained in active and passive MAP after 5th d for kiwifruit. The lowest ethylene concentrations were determined as 0.47 μl L−1 and 0.50 μl L−1 in the sachet included LDPE and active LDPE, respectively under passive MAP at the end of the storage. In conclusion, bananas packaged with both active systems were acceptable for 9 d considering physicochemical and sensory properties. The kiwifruit was acceptable for 30 d using both ethylene absorbing systems under passive MAP.","PeriodicalId":19626,"journal":{"name":"Packaging Technology and Science","volume":"20 6","pages":"951 - 967"},"PeriodicalIF":2.6,"publicationDate":"2023-07-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72483386","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"工程技术","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0