Displaying publications 21 - 40 of 72 in total

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  1. Development of expert system for biobased polymer material selection: food packaging application
    Sanyang ML, Sapuan SM
    J Food Sci Technol, 2015 Oct;52(10):6445-54.
    PMID: 26396389 DOI: 10.1007/s13197-015-1759-6
    Biobased food packaging materials are gaining more attention owing to their intrinsic biodegradable nature and renewability. Selection of suitable biobased polymers for food packaging applications could be a tedious task with potential mistakes in choosing the best materials. In this paper, an expert system was developed using Exsys Corvid software to select suitable biobased polymer materials for packaging fruits, dry food and dairy products. If - Then rule based system was utilized to accomplish the material selection process whereas a score system was formulated to facilitate the ranking of selected materials. The expert system selected materials that satisfied all constraints and selection results were presented in suitability sequence depending on their scores. The expert system selected polylactic acid (PLA) as the most suitable material.
    Matched MeSH terms: Food Packaging
  2. Fulltext Resveratrol-Potential Antibacterial Agent against Foodborne Pathogens
    Ma DSL, Tan LT, Chan KG, Yap WH, Pusparajah P, Chuah LH, et al.
    Front Pharmacol, 2018;9:102.
    PMID: 29515440 DOI: 10.3389/fphar.2018.00102
    Bacterial foodborne pathogens are a significant health burden and the recent emergence of pathogenic resistant strains due to the excessive use of antibiotics makes it more difficult to effectively treat infections as a result of contaminated food. Awareness of this impending health crisis has spurred the search for alternative antimicrobials with natural plant antimicrobials being among the more promising candidates as these substances have good acceptability and likely low toxicity levels as they have long been used in traditional medicines. Resveratrol (3,5,4'-trihydroxystilbene) is a naturally occurring stilbenoid which has been gaining considerable attention in medical field due to its diverse biological activities - it has been reported to exhibit antioxidant, cardioprotective, anti-diabetic, anticancer, and antiaging properties. Given that resveratrol is phytoalexin, with increased synthesis in response to infection by phytopathogens, there has been interest in exploring its antimicrobial activity. This review aims to provide an overview of the published data on the antibacterial activity of resveratrol against foodborne pathogens, its mechanisms of action as well as its possible applications in food packing and processing; in addition we also summarize the current data on its potential synergism with known antibacterials and future research and applications.
    Matched MeSH terms: Food Packaging
  3. Fulltext Turning food waste into value-added carbon dots for sustainable food packaging application: A review
    Oladzadabbasabadi N, Dheyab MA, Nafchi AM, Ghasemlou M, Ivanova EP, Adhikari B
    Adv Colloid Interface Sci, 2023 Nov;321:103020.
    PMID: 37871382 DOI: 10.1016/j.cis.2023.103020
    Carbon dots (CDs) are a recent addition to the nanocarbon family, encompassing both crystalline and amorphous phases. They have sparked significant research interest due to their unique electrical and optical properties, remarkable biocompatibility, outstanding mechanical characteristics, customizable surface chemistry, and negligible cytotoxicity. Their current applications are mainly limited to flexible photonic and biomedical devices, but they have also garnered attention for their potential use in intelligent packaging. The conversion of food waste into CDs further contributes to the concept of the circular economy. It provides a comprehensive overview of emerging green technologies, energy-saving reactions, and cost-effective starting materials involved in the synthesis of CDs. It also highlights the unique properties of biomass-derived CDs, focusing on their structural performance, cellular toxicity, and functional characteristics. The application of CDs in the food industry, including food packaging, is summarized in a concise manner. This paper sheds light on the current challenges and prospects of utilizing CDs in the packaging industry. It aims to provide researchers with a roadmap to tailor the properties of CDs to suit specific applications in the food industry, particularly in food packaging.
    Matched MeSH terms: Food Packaging
  4. Effect of plasticizer type and concentration on physical properties of biodegradable films based on sugar palm (arenga pinnata) starch for food packaging
    Sanyang ML, Sapuan SM, Jawaid M, Ishak MR, Sahari J
    J Food Sci Technol, 2016 Jan;53(1):326-36.
    PMID: 26787952 DOI: 10.1007/s13197-015-2009-7
    In this study, sugar palm starch (SPS) films were developed using glycerol (G), sorbitol (S) or their combination (GS) as plasticizers at the ratio of 15, 30 and 45 (wt)% using casting technique. The addition of plasticizers to SPS film-forming solutions helped to overcome the brittle and fragile nature of unplasticized SPS films. Increased plasticizer concentration resulted to an increase in film thickness, moisture content and solubility. On the contrary, density and water absorption of plasticized films decreased with increasing plasticizer concentration. Raising the plasticizer content from 15 to 45 % showed less effect on the moisture content and water absorption of S-plasticized films. Films containing glycerol and glycerol-sorbitol plasticizer (G, and GS) demonstrated higher moisture content, solubility and water absorption capacity compared to S-plasticized films. The results obtained in this study showed that plasticizer type and concentration significantly improves film properties and enhances their suitability for food packaging applications.
    Matched MeSH terms: Food Packaging
  5. Fulltext The development of nutrition pictograph design on food labeling using Delphi Technique
    Aida Md Saad, Siti Zuraida Maaruf
    ESTEEM Academic Journal, 2020;16(1):15-26.
    MyJurnal
    Recently consumers are facing the issue of health problems such as Non - Communicable Disease (NCD) occurring in the society due to unhealthy lifestyle and behaviours. Consumers have claimed that they have knowledge about nutrition information but with low awareness level to read the
    nutrition information and difficulties to interpret the nutrition information on the food label. The nutrition contained in the food has been presented in numerical data and unattractive design. Plus, the rush when shopping will make the consumers neglect to read the food label. This research attempted to focus on the development of a suitable and usable nutrition pictograph design as a tool to educate the consumers in choosing a healthier selection of packed food. The researchers used the Delphi Technique as a medium in choosing the appropriate nutrition pictograph design, which should be incorporated into the selected food label. Findings from this study revealed positive feedback and reached a consensus, and all expert panels have agreed on the development of the nutrition pictogram design. Therefore, the implication of this study is targeted towards the consumers, Ministry of Health and food manufacturers. It can also contribute to the growth of the Visual Communication field. This nutrition pictograph design is intended to educate and inculcate the consumers and enhance health awareness in selecting the healthier choice of food.
    Matched MeSH terms: Food Packaging
  6. Fulltext A Review of the Applications and Biodegradation of Polyhydroxyalkanoates and Poly(lactic acid) and Its Composites
    Boey JY, Mohamad L, Khok YS, Tay GS, Baidurah S
    Polymers (Basel), 2021 May 12;13(10).
    PMID: 34065779 DOI: 10.3390/polym13101544
    Overconsumption of plastic goods and improper handling of petroleum-derived plastic waste have brought a plethora of negative impacts to the environment, ecosystem and human health due to its recalcitrance to degradation. These drawbacks become the main driving force behind finding biopolymers with the degradable properties. With the advancement in biopolymer research, polyhydroxyalkanoate (PHA) and poly(lacyic acid) (PLA) and its composites have been alluded to as a potential alternative to replace the petrochemical counterpart. This review highlights the current synthesis process and application of PHAs and PLA and its composites for food packaging materials and coatings. These biopolymers can be further ameliorated to enhance their applicability and are discussed by including the current commercially available packaging products. Factors influencing biodegradation are outlined in the latter part of this review. The main aim of this review article is to organize the scattered available information on various aspects of PHAs and PLA, and its composites for packaging application purposes. It is evident from a literature survey of about 140 recently published papers from the past 15 years that PLA and PHA show excellent physical properties as potential food packaging materials.
    Matched MeSH terms: Food Packaging
  7. Fulltext Effect of modified atmosphere packaging on microbial flora changes in fishery products
    Velu, S., Abu Bakar, F., Mahyudin, N.A., Saari, N., Zaman, M.Z.
    International Food Research Journal, 2013;20(1):17-26.
    MyJurnal
    Modified atmosphere packaging (MAP) has become a popular method for packaging foods as it can extend the shelf life of food with minimal quality defect. Oxygen, nitrogen and carbon dioxide are the common gases used in MAP, Oxygen and carbon dioxide inclusive as only these two gaseous have the preservative effects on the packed food product. Their effect on microbial changes of any food product throughout storage period is highly depend on type of the product and packaging materials, appropriate gas composition, storage temperature, the ratio between gas and product volume, and hygienic manner during processing and packaging. MAP with highest percentage of carbon dioxide is proven to be more effective than vacuum packaging in inhibiting the growth of spoilage and pathogenic bacteria in many fishery products. This article reviews the consequences of MAP towards microbial changes in fishery products.
    Matched MeSH terms: Food Packaging
  8. The preparation of graphene ink from the exfoliation of graphite in pullulan, chitosan and alginate for strain-sensitive paper
    Kasim NFA, W Idris WF, Abdullah AH, Yusoh K, Ismail Z
    Int J Biol Macromol, 2020 Jun 15;153:1211-1219.
    PMID: 31756469 DOI: 10.1016/j.ijbiomac.2019.10.251
    A sonication of graphite in polysaccharide (pullulan, chitosan and alginate) is one of the viable methods for the preparation of few-layer graphene. However, the effect of these adsorbed polysaccharides on the electrical performance of the produced graphene so far is not yet clear. In order to investigate the present effect of pullulan, chitosan and alginate on the electrical characteristic of resulted graphene, we have produced few-layer graphene using bath sonication of graphite in pullulan, chitosan and alginate medium for the application as electrical conductive ink in strain-sensitive. Data from the TEM reveals the appearance of folded few-layer graphene flakes after sonication for 150 min while the XPS data shows that the chitosan-based graphene possesses the highest carbon-oxygen ratio of 7.2 as compared to that of the pullulan and alginate-based graphene. By subjecting the produced graphene as the ink for paper-based strain sensor, we have discovered that the chitosan-graphene has the best resistivity value (1.66 × 10-3 Ω⋅cm) and demonstrate the highest sensitivity towards strain (GF: 18.6). This result interestingly implies the potential of the reported chitosan-based conductive ink as a strain-sensitive material for future food packaging.
    Matched MeSH terms: Food Packaging
  9. Fulltext Nanocellulose Reinforced Thermoplastic Starch (TPS), Polylactic Acid (PLA), and Polybutylene Succinate (PBS) for Food Packaging Applications
    Nazrin A, Sapuan SM, Zuhri MYM, Ilyas RA, Syafiq R, Sherwani SFK
    Front Chem, 2020;8:213.
    PMID: 32351928 DOI: 10.3389/fchem.2020.00213
    Synthetic plastics are severely detrimental to the environment because non-biodegradable plastics do not degrade for hundreds of years. Nowadays, these plastics are very commonly used for food packaging. To overcome this problem, food packaging materials should be substituted with "green" or environmentally friendly materials, normally in the form of natural fiber reinforced biopolymer composites. Thermoplastic starch (TPS), polylactic acid (PLA) and polybutylene succinate (PBS) were chosen for the substitution, because of their availability, biodegradability, and good food contact properties. Plasticizer (glycerol) was used to modify the starch, such as TPS under a heating condition, which improved its processability. TPS films are sensitive to moisture and their mechanical properties are generally not suitable for food packaging if used alone, while PLA and PBS have a low oxygen barrier but good mechanical properties and processability. In general, TPS, PLA, and PBS need to be modified for food packaging requirements. Natural fibers are often incorporated as reinforcements into TPS, PLA, and PBS to overcome their weaknesses. Natural fibers are normally used in the form of fibers, fillers, celluloses, and nanocelluloses, but the focus of this paper is on nanocellulose. Nanocellulose reinforced polymer composites demonstrate an improvement in mechanical, barrier, and thermal properties. The addition of compatibilizer as a coupling agent promotes a fine dispersion of nanocelluloses in polymer. Additionally, nanocellulose and TPS are also mixed with PLA and PBS because they are costly, despite having commendable properties. Starch and natural fibers are utilized as fillers because they are abundant, cheap and biodegradable.
    Matched MeSH terms: Food Packaging
  10. A comprehensive review on the nanocomposites loaded with chitosan nanoparticles for food packaging
    Garavand F, Cacciotti I, Vahedikia N, Rehman A, Tarhan Ö, Akbari-Alavijeh S, et al.
    Crit Rev Food Sci Nutr, 2022;62(5):1383-1416.
    PMID: 33153290 DOI: 10.1080/10408398.2020.1843133
    Chitosan is mainly derived from seafood by-products and the thereof chitosan nanoparticles (CNPs) are known as nontoxic, biocompatible, biodegradable and functionalized nanostructures. CNPs, as green fillers, showed an appropriate potential in reinforcement of various biodegradable composites for food packaging and biomedical applications. After evaluation of different fabrication approaches and characterization techniques of CNPs, the changes in physical, mechanical, thermal, structural, morphological, and antimicrobial attributes of nanobiocomposites as a result of CNPs addition are discussed. The influence of bioactive loaded-CNPs and hybrid CNPs with metal nanoparticles, graphene, and montmorillonite in nanocomposites is also presented. Finally, the safety aspects of CNPs-loaded structures are highlighted to evaluate their implementation in food packaging and biomedical systems. It can be concluded that regardless of a few drawbacks, CNPs are promising nanomaterials to improve various operational, structural and antimicrobial properties of biocomposites for various applications in food packaging, delivery systems and biomedical uses.
    Matched MeSH terms: Food Packaging
  11. Cassava/sugar palm fiber reinforced cassava starch hybrid composites: Physical, thermal and structural properties
    Edhirej A, Sapuan SM, Jawaid M, Zahari NI
    Int J Biol Macromol, 2017 Aug;101:75-83.
    PMID: 28288881 DOI: 10.1016/j.ijbiomac.2017.03.045
    A hybrid composite was prepared from cassava bagasse (CB) and sugar palm fiber (SPF) using casting technique with cassava starch (CS) as matrix and fructose as a plasticizer. Different loadings of SPF (2, 4, 6 and 8% w/w of dry starch) were added to the CS/CB composite film containing 6% CB. The addition of SPF significantly influenced the physical properties. It increased the thickness while decreasing the density, water content, water solubility and water absorption. However, no significant effect was noticed on the thermal properties of the hybrid composite film. The incorporation of SPF increased the relative crystallinity up to 47%, compared to 32% of the CS film. SEM micrographs indicated that the filler was incorporated in the matrix. The film with a higher concentration of SPF (CS-CB/SPF8) showed a more heterogeneous surface. It could be concluded that the incorporation of SPF led to changes in cassava starch film properties, potentially affecting the film performances.
    Matched MeSH terms: Food Packaging
  12. Starch biopolymer films containing chitosan nanoparticles: A review
    Othman SH, Shapi'i RA, Ronzi NDA
    Carbohydr Polym, 2024 Apr 01;329:121735.
    PMID: 38286535 DOI: 10.1016/j.carbpol.2023.121735
    Starch biopolymer films incorporated with chitosan nanoparticles (CNP) or starch/CNP films are promising alternatives to non-degradable food packaging materials. The films can be utilized for active food packaging applications because CNP exhibits antimicrobial and antioxidant properties, which can improve food shelf-life. Nonetheless, knowledge of the effects of CNP inclusion on the properties of starch films is not fully elucidated. This paper reviews the influences of various concentrations of CNP, sizes of CNP, and other additives on the mechanical, thermal, barrier, antimicrobial, antioxidant, biodegradability, and cytotoxicity properties of starch/CNP films as well as the mechanisms involved in relation to food packaging applications. The usage of starch/CNP films for active food packaging can help to reduce environmental issues and contribute to food safety and security.
    Matched MeSH terms: Food Packaging
  13. Fulltext Quorum sensing activity of Hafnia alvei isolated from packed food
    Tan JY, Yin WF, Chan KG
    Sensors (Basel), 2014 Apr 14;14(4):6788-96.
    PMID: 24736131 DOI: 10.3390/s140406788
    Quorum sensing (QS) is a mechanism adopted by bacteria to regulate expression of genes according to population density. N-acylhomoserine lactones (AHLs) are a type of QS signalling molecules commonly found in Gram-negative bacteria which have been reported to play a role in microbial spoilage of foods and pathogenesis. In this study, we isolated an AHL-producing Hafnia alvei strain (FB1) from spherical fish pastes. Analysis via high resolution triple quadrupole liquid chromatography/mass spectrometry (LC/MS) on extracts from the spent supernatant of H. alvei FB1 revealed the existence of two short chain AHLs: N-(3-oxohexanoyl) homoserine lactone (3-oxo-C6-HSL) and N-(3-oxo- octanoyl) homoserine lactone (3-oxo-C8-HSL). To our knowledge, this is the first report of the production of AHLs, especially 3-oxo-C8-HSL, by H. alvei.
    Matched MeSH terms: Food Packaging*
  14. Production and modification of nanofibrillated cellulose using various mechanical processes: a review
    Abdul Khalil HP, Davoudpour Y, Islam MN, Mustapha A, Sudesh K, Dungani R, et al.
    Carbohydr Polym, 2014 Jan;99:649-65.
    PMID: 24274556 DOI: 10.1016/j.carbpol.2013.08.069
    Nanofibrillated cellulose from biomass has recently gained attention owing to their biodegradable nature, low density, high mechanical properties, economic value and renewability. Although they still suffer from two major drawbacks. The first challenge is the exploration of raw materials and its application in nanocomposites production. Second one is high energy consumption regarding the mechanical fibrillation. However, pretreatments before mechanical isolation can overcome this problem. Hydrophilic nature of nano-size cellulose fibers restricts good dispersion of these materials in hydrophobic polymers and therefore, leads to lower mechanical properties. Surface modification before or after mechanical defibrillation could be a solution for this problem. Additionally, drying affects the size of nanofibers and its properties which needs to study further. This review focuses on recent developments in pretreatments, nanofibrillated cellulose production and its application in nanopaper applications, coating additives, security papers, food packaging, and surface modifications and also for first time its drying.
    Matched MeSH terms: Food Packaging*
  15. Assessment of the migration potential of nanosilver from nanoparticle-coated low-density polyethylene food packaging into food simulants
    Hannon JC, Kerry JP, Cruz-Romero M, Azlin-Hasim S, Morris M, Cummins E
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess, 2016;33(1):167-78.
    PMID: 26523861 DOI: 10.1080/19440049.2015.1114184
    An experimental nanosilver-coated low-density polyethylene (LDPE) food packaging was incubated with food simulants using a conventional oven and tested for migration according to European Commission Regulation No. 10/2011. The commercial LDPE films were coated using a layer-by-layer (LbL) technique and three levels of silver (Ag) precursor concentration (0.5%, 2% and 5% silver nitrate (AgNO3), respectively) were used to attach antimicrobial Ag. The experimental migration study conditions (time, temperature and food simulant) under conventional oven heating (10 days at 60°C, 2 h at 70°C, 2 h at 60°C or 10 days at 70°C) were chosen to simulate the worst-case storage period of over 6 months. In addition, migration was quantified under microwave heating. The total Ag migrant levels in the food simulants were quantified by inductively coupled plasma-atomic emission spectroscopy (ICP-AES). Mean migration levels obtained by ICP-AES for oven heating were in the range 0.01-1.75 mg l(-1). Migration observed for microwave heating was found to be significantly higher when compared with oven heating for similar temperatures (100°C) and identical exposure times (2 min). In each of the packaging materials and food simulants tested, the presence of nanoparticles (NPs) was confirmed by scanning electron microscopy (SEM). On inspection of the migration observed under conventional oven heating, an important finding was the significant reduction in migration resulting from the increased Ag precursor concentration used to attach Ag on the LDPE LbL-coated films. This observation merits further investigation into the LbL coating process used, as it suggests potential for process modifications to reduce migration. In turn, any reduction in NP migration below regulatory limits could greatly support the antimicrobial silver nanoparticle (AgNP)-LDPE LbL-coated films being used as a food packaging material.
    Matched MeSH terms: Food Packaging*
  16. Development of active agents filled polylactic acid films for food packaging application
    Mohamad N, Mazlan MM, Tawakkal ISMA, Talib RA, Kian LK, Fouad H, et al.
    Int J Biol Macromol, 2020 Nov 15;163:1451-1457.
    PMID: 32738328 DOI: 10.1016/j.ijbiomac.2020.07.209
    The growing global awareness for environmental protection has inspired the exploration on producing active packaging films from bio-based materials. In present work, three types of active agents were studied by incorporating thymol(T), kesum(K), and curry(C) (10% wt.) into polylactic acid (PLA) to produce PLA-10T, PLA-10K, and PLA10-C packaging films via solvent casting method. The morphology, functional chemistry, thermal stability, permeability, and antimicrobial properties were evaluated for PLA films. Functional chemical analysis confirmed the presence of interfacial bonding between aromatic groups of active agents and PLA carbonyl group. PLA-10K exhibited the highest thermal resistance comparing to PLA-10T and PLA-10C while water vapor barrier was enhanced after incorporation of active agents. Qualitative observation had indicated that chicken meat could be preserved in the active films until 15 days, while odourless and firm texture properties retained in food sample. For disc diffusion assay (in vitro), it showed positive results against Gram-positive bacteria (Staphylococcus aureus) whereas with negative results against Gram-negative bacteria (Escherichia coli) and Aspergillus Brasiliensis due to embedded active agents within PLA matrix. We concluded that produced active agents filled PLA films potential to use in food packaging application to enhance the shelf life of meats, fruits and vegetables product.
    Matched MeSH terms: Food Packaging/methods*
  17. Averrhoa bilimbi pectin-based edible films: Effects of the linearity and branching of the pectin on the physicochemical, mechanical, and barrier properties of the films
    Shafie MH, Yusof R, Samsudin D, Gan CY
    Int J Biol Macromol, 2020 Nov 15;163:1276-1282.
    PMID: 32673725 DOI: 10.1016/j.ijbiomac.2020.07.109
    The potential of Averrhoa bilimbi pectin (ABP) as a source of biopolymer for edible film (EF) production was explored, and deep eutectic solvent (DES) (1% w/w) containing choline chloride-citric acid monohydrate at a molar ratio of 1:1 was used as the plasticizer. The EF-ABP3:1, which was produced from ABP with large branch size, showed a higher value of melting temperature (175.30 °C), tensile stress (7.32 MPa) and modulus (33.64 MPa). The EF-ABP3:1 also showed better barrier properties by obtaining the lowest water vapor transmission rates (1.10-1.18 mg/m2.s) and moisture absorption values (2.61-32.13%) depending on the relative humidity compared to other EF-ABPs (1.39-1.83 mg/m2.s and 3.48-51.50%, respectively) that have linear structure with smaller branch size. From these results, it was suggested that the galacturonic acid content, molecular weight, degree of esterification and pectin structure of ABP significantly influenced the properties of EFs. The interaction of highly branched pectin chains was stronger than the linear chains, thus reduced the effect of plasticizer and produced a mechanically stronger EF with better barrier properties. Hence, it was suggested that these EFs could be used as alternative degradable packaging/coating materials.
    Matched MeSH terms: Food Packaging/methods
  18. Spray coating application for the development of nanocoated antimicrobial low-density polyethylene films to increase the shelf life of chicken breast fillets
    Azlin-Hasim S, Cruz-Romero MC, Morris MA, Cummins E, Kerry JP
    Food Sci Technol Int, 2018 Dec;24(8):688-698.
    PMID: 30044138 DOI: 10.1177/1082013218789224
    Antimicrobial coated films were produced by an innovative method that allowed surface modification of commercial low-density polyethylene films so that well-defined antimicrobial surfaces could be prepared. A Pluronic™ surfactant and a polystyrene-polyethylene oxide block copolymer were employed to develop modified materials. The Pluronic™ surfactant provided a more readily functionalised film surface, while block copolymer provided a reactive interface which was important in providing a route to silver nanoparticles that were well adhered to the surface. Antimicrobial films containing silver were manufactured using a spray coater and the amount of silver used for coating purposes varied by the concentration of the silver precursor (silver nitrate) or the number of silver coatings applied. Potential antimicrobial activity of manufactured silver-coated low-density polyethylene films was tested against Pseudomonas fluorescens, Staphylococcus aureus and microflora isolated from raw chicken. The microbiological and physicochemical quality of chicken breast fillets wrapped with silver-coated low-density polyethylene films followed by vacuum skin packaging was also assessed during storage. Antimicrobial activity of developed silver-coated low-density polyethylene films was dependent ( p food applications.
    Matched MeSH terms: Food Packaging/methods*
  19. Application of antimicrobial active packaging film made of semolina flour, nano zinc oxide and nano-kaolin to maintain the quality of low-moisture mozzarella cheese during low-temperature storage
    Jafarzadeh S, Rhim JW, Alias AK, Ariffin F, Mahmud S
    J Sci Food Agric, 2019 Apr;99(6):2716-2725.
    PMID: 30350410 DOI: 10.1002/jsfa.9439
    BACKGROUND: Active food packaging films with improved properties and strong antimicrobial activity were prepared by blending mixed nanomaterials with different ratio [1:4 (40 mg:160 mg), 3:2 (120 mg: 80 mg), 0:5 (0 mg: 200 mg) and 5:0 (200 mg:0 mg)] of ZnO and kaolin with semolina using a solvent casting method and used for the packaging of low moisture mozzarella cheese to test the effect of packaging on the quality change of the cheese for long-term (up to 72 days) refrigerated storage.

    RESULTS: Compared with the neat semolina film, mechanical strength (TS) of the nanocomposite films increased significantly (increase in 21-65%) and water vapor barrier (WVP) and O2 gas barrier (OP) properties decreased significantly (decrease in 43-50% and 60-65%, respectively) depending on the blending ratio of ZnO and kaolin nanoclay. The nanocomposite films also exhibited strong antimicrobial activity against bacteria (E. coli and S. aureus), yeast (C. albicans), and mold (A. niger). The nanocomposite packaging films were effectively prevented the growth of microorganisms (coliforms, total microbial, and fungi) of the cheese during storage at low-temperature and showed microbial growth of less than 2.5 log CFU/g after 72 days of storage compared to the control group, and the quality of the packaged cheese was still acceptable.

    CONCLUSION: The semolina-based nanocomposite films, especially Sem/Z3 K2 film, were effective for packaging of low moisture mozzarella cheese to maintain the physicochemical properties (pH, moisture, and fat content) and quality (color, taste, texture, and overall acceptability) of the cheese as well as preventing microbial growth (coliforms, total microbial, and fungi). © 2018 Society of Chemical Industry.

    Matched MeSH terms: Food Packaging*
  20. Effect of temperature, oxygen and light on the degradation of β-carotene, lutein and α-tocopherol in spray-dried spinach juice powder during storage
    Syamila M, Gedi MA, Briars R, Ayed C, Gray DA
    Food Chem, 2019 Jun 30;284:188-197.
    PMID: 30744845 DOI: 10.1016/j.foodchem.2019.01.055
    The aim of this study was to evaluate the interaction between packaging parameters (transmission of light and oxygen) and storage temperatures (4, 20, 40 °C) on nutrient retention of Spinach (Spinacia oleracea) juice, spray-dried in the absence of an added encapsulant. β-Carotene was more susceptible to degradation compared with lutein and α-tocopherol. Under our experimental conditions, it was observed that excluding low fluorescent light intensity and air by vacuum packaging at 20 °C did not seem to improve nutrient retention loss over time (p > 0.05). The rate of β-carotene, lutein and α-tocopherol loss displayed first order reaction kinetic with low activation energy of 0.665, 2.650 and 13.893 kJ/mol for vacuum, and 1.089, 4.923 and 14.142 kJ/mol for non-vacuum, respectively. The reaction kinetics and half-life for β-carotene, lutein and α-tocopherol at 4 °C and non-vacuumed were 2.2 × 10-2, 1.2 × 10-2, and 0.8 × 10-2 day-1, and 32.08, 58.25 and 85.37 day, respectively.
    Matched MeSH terms: Food Packaging/methods
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