Synergistic effect of natural clinoptilolite with non‐lethal repellents in anti‐rodent dry food packaging

2021 ◽  
Author(s):  
Mert Yücetürk ◽  
Buket Kuru ◽  
Mehmet Özgür Seydibeyoğlu
Keyword(s):  
Synergistic Effect ◽  
Food Packaging ◽  
Dry Food ◽  
Natural Clinoptilolite

scholarly journals Bacterial cellulose films with ZnO nanoparticles and propolis extracts: Synergistic antimicrobial effect

2019 ◽  
Vol 9 (1) ◽  
Author(s):  
Alexandra Mocanu ◽  
Gabriela Isopencu ◽  
Cristina Busuioc ◽  
Oana-Maria Popa ◽  
Paul Dietrich ◽  
...  
Keyword(s):  
Synergistic Effect ◽  
Bacterial Cellulose ◽  
Food Packaging ◽  
Antimicrobial Effect ◽  
Gas Chromatography Mass Spectrometry ◽  
Trolox Equivalent Antioxidant Capacity ◽  
Zno Nps ◽  
X Ray ◽  
Cellulose Films ◽  
Trolox Equivalent

AbstractThis study aimed to obtain possible materials for future antimicrobial food packaging applications based on biodegradable bacterial cellulose (BC). BC is a fermentation product obtained by Gluconacetobacter xylinum using food or agricultural wastes as substrate. In this work we investigated the synergistic effect of zinc oxide nanoparticles (ZnO NPs) and propolis extracts deposited on BC. ZnO NPs were generated in the presence of ultrasounds directly on the surface of BC films. The BC-ZnO composites were further impregnated with ethanolic propolis extracts (EEP) with different concentrations.The composition of raw propolis and EEP were previously determined by gas-chromatography mass-spectrometry (GC-MS), while the antioxidant activity was evaluated by TEAC (Trolox equivalent antioxidant capacity). The analysis methods performed on BC-ZnO composites such as scanning electron microscopy (SEM), thermo-gravimetrically analysis (TGA), and energy-dispersive X-ray spectroscopy (EDX) proved that ZnO NPs were formed and embedded in the whole structure of BC films. The BC-ZnO-propolis films were characterized by SEM and X-ray photon spectroscopy (XPS) in order to investigate the surface modifications. The antimicrobial synergistic effect of the BC-ZnO-propolis films were evaluated against Escherichia coli, Bacillus subtilis, and Candida albicans. The experimental results revealed that BC-ZnO had no influence on Gram-negative and eukaryotic cells.

Pineapple shell fiber as reinforcement in cassava starch foam trays

2019 ◽  
Vol 27 (8) ◽  
pp. 496-506
Author(s):  
Arnold Cabanillas ◽  
Julio Nuñez ◽  
JP Cruz-Tirado ◽  
R Vejarano ◽  
Delia R Tapia-Blácido ◽  
...  
Keyword(s):  
Food Packaging ◽  
Physical And Mechanical Properties ◽  
Crystallinity Index ◽  
High Water ◽  
Cassava Starch ◽  
Absorption Capacity ◽  
Expanded Polystyrene ◽  
Molding Process ◽  
Dry Food ◽  
Physicochemical And Structural Properties

Pineapple shell, considered a waste in the juice industry, was used as a reinforcement material to produce biodegradable foam trays (FTs) based on cassava starch by a compression molding process. These foams were prepared with different starch/fiber ratios and then were characterized according to their microstructure and physical and mechanical properties. The starch/fiber ratio of 95/5 showed the lowest values of thickness and density (2.58 mm and 367 kg m−3, respectively). There was a good distribution of the pineapple shell fiber throughout the polymeric matrix. All FTs showed a semicrystalline structure and 95/5 ratio showed the highest crystallinity index (CI) value (39%). In addition, this ratio improved the tensile strength of the FTs, obtaining similar values to expanded polystyrene (EPS) samples, used as the reference material. Nevertheless, all FTs reinforced with pineapple shell fiber showed high water absorption capacity (WAC); therefore, future studies should focus on to improve the physicochemical and structural properties of the cassava starch-based foams, considering the promising potential of this novel biodegradable material for dry food packaging, such as a viable alternative to reduce the use of petroleum-based materials such as commercial EPS trays.

Assessment of estrogenic compounds in paperboard for dry food packaging with the ERE-CALUX bioassay

Chemosphere ◽  
2019 ◽  
Vol 221 ◽  
pp. 99-106 ◽  
Author(s):  
T. Vandermarken ◽  
I. Boonen ◽  
C. Gryspeirt ◽  
K. Croes ◽  
K. Van Den Houwe ◽  
...  
Keyword(s):  
Food Packaging ◽  
Estrogenic Compounds ◽  
Dry Food

Transfer of Bacillus cereus Spores from Packaging Paper into Food

2009 ◽  
Vol 72 (11) ◽  
pp. 2236-2242 ◽  
Author(s):  
JAAKKO EKMAN ◽  
IRINA TSITKO ◽  
ASSI WEBER ◽  
CHRISTINA NIELSEN-LEROUX ◽  
DIDIER LERECLUS ◽  
...  
Keyword(s):  
Bacillus Cereus ◽  
Food Packaging ◽  
Fluorescent Protein ◽  
Raw Materials ◽  
Fiber Formation ◽  
Relative Air Humidity ◽  
Commercial Paper ◽  
Dry Food ◽  
Packaging Paper ◽  
Green Fluorescent

Food packaging papers are not sterile, as the manufacturing is an open process, and the raw materials contain bacteria. We modeled the potential transfer of the Bacillus cereus spores from packaging paper to food by using a green fluorescent protein–expressing construct of Bacillus thuringiensis Bt 407Cry− [pHT315ω (papha3-gfp)], abbreviated BT-1. Paper (260 g m−2) containing BT-1 was manufactured with equipment that allowed fiber formation similar to that of full-scale manufactured paper. BT-1 adhered to pulp during papermaking and survived similar to an authentic B. cereus. Rice and chocolate were exposed to the BT-1–containing paper for 10 or 30 days at 40 or 20°C at relative air humidity of 10 to 60%. The majority of the spores remained immobilized inside the fiber web; only 0.001 to 0.03% transferred to the foods. This amount is low compared with the process hygiene criteria and densities commonly found in food, and it does not endanger food safety. To measure this, we introduced BT- 1 spores into the paper in densities of 100 to 1,000 times higher than the amounts of the B. cereus group bacteria found in commercial paper. Of BT-1 spores, 0.03 to 0.1% transferred from the paper to fresh agar surface within 5 min of contact, which is more than to food during 10 to 30 days of exposure. The findings indicate that transfer from paper to dry food is restricted to those microbes that are exposed on the paper surface and readily detectable with a contact agar method.

scholarly journals Mechanical Properties of Thermoplastic Starch Biocomposite Films with Hybrid Fillers

2021 ◽  
Vol 2080 (1) ◽  
pp. 012011
Author(s):  
Di Sheng Lai ◽  
Sinar Arzuria Adnan ◽  
Azlin Fazlina Osman ◽  
Ismail Ibrahim ◽  
Hazrul Haq
Keyword(s):  
Mechanical Properties ◽  
Food Packaging ◽  
Corn Starch ◽  
Composite Films ◽  
Thermoplastic Starch ◽  
Elongation At Break ◽  
Biocomposite Films ◽  
Hybrid Fillers ◽  
The Matrix ◽  
Dry Food

Abstract Thermoplastic starch (TPS) was studied extensively to replace conventional plastic in packaging application. In this study, granule corn starch was first plasticized with water and glycerol to form TPS films and two different fillers were incorporated with TPS to form hybrid biocomposite films (TPSB). Two different fillers: Microcrystalline cellulose (MC) and Nano bentonite (NB) fixed at 1: 4 ratios in various loading (1wt%-6wt%) were incorporated in TPS to study effect of hybrid fillers on the mechanical properties of TPSB films. The effect of different loading of MC/NB on TPSB films was investigated through the structural, morphological and mechanical testing. Fourier Transform Infrared Spectroscopy (FTIR) shows TPS matrix and hybrid fillers are highly compatible due to hydroxyl bonding and verified through the shifting of spectra band. Scanning Electron Microscope (SEM) showed even distribution of fillers in the matrix of TPS. The TPSB films exhibited significant improvement 40% in elongation at break compared to pure TPS films. In this study, 5wt% is best loading of the hybrid fillers to incorporated in TPSB films as it achieved the highest value of tensile strength (8.52MPa), Young’s Modulus (42.0 MPa) and elongation at break (116.3%). Generally, previous studies showed flexibility of TPS composite films reduced with incorporating filler, however in this study, the flexibility TPSB show significant improvement compared to previous studies and exhibit promising potential in dry food packaging application.

scholarly journals Study on technology of greaseproof paper for dry food packaging

2021 ◽  
Vol 63 (3) ◽  
pp. 55-59
Author(s):  
Van Son Cao ◽  
◽  
Thi Quynh Hoa Le ◽  
Thi Thu Nguyet Do ◽  
Thanh Tu Do ◽  
...  
Keyword(s):  
Food Safety ◽  
Food Packaging ◽  
Laboratory Scale ◽  
Experimental Production ◽  
Machine Direction ◽  
Research Results ◽  
Cross Direction ◽  
Tear Index ◽  
Breaking Length ◽  
Dry Food

This paper presents the research results that established the main technological conditions in the production of greaseproof paper, used as the packaging of dry food as the proportion of pulp types, the degree of the beating of pulp, the use of chemicals and oil and greaseproof resistant agent to the properties of the paper on a laboratory scale. At the same time, experimental production and technology conditions were regulated on a 3 ton/day capacity line. The paper quality produced is equivalent to the imported paper products of the same type which is consumed in the market: basis weight: 42.5 g/m2; tensile breaking length: MD (Machine Direction): 7,520 m, CD (Cross Direction): 3,740 m; tear index: MD: 6.8 mN.m2/g, CD: 5.4 mN.m2/g; burst index: 5.6 kPa.m2/g; Cobb60: 17.2 g/m2; KIT rating: 8; ensuring food safety and hygiene.

scholarly journals Synergistic Effect of Hybridized Cellulose Nanocrystals and Organically Modified Montmorillonite on κ-Carrageenan Bionanocomposites

Nanomaterials ◽  
2018 ◽  
Vol 8 (11) ◽  
pp. 874 ◽  
Author(s):  
Siti Zakuwan ◽  
Ishak Ahmad
Keyword(s):  
Synergistic Effect ◽  
Water Uptake ◽  
Cellulose Nanocrystals ◽  
Food Packaging ◽  
Filler Loading ◽  
X Ray Diffraction ◽  
Modified Montmorillonite ◽  
Organically Modified Montmorillonite ◽  
Organically Modified ◽  
And Performance

The synergistic effect of using κ-carrageenan bionanocomposites with the hybridization of cellulose nanocrystals (CNCs) and organically modified montmorillonite (OMMT) reinforcements was studied. The effects of different reinforcements and filler contents were evaluated through mechanical testing, and morphological and water uptake properties. The tensile strength and Young’s modulus of both bionanocomposites increased with filler loading and optimized at 4%. OMMT incorporation into the κ-carrageenan/CNCs bionanocomposites resulted in further mechanical property improvement with an optimum ratio of 1:1 (CNCs:OMMT) while maintaining high film transparency. X-ray diffraction and morphological analyses revealed that intercalation occurred between the κ-carrageenan bionanocomposite matrix and OMMT. The water uptake of the κ-carrageenan bionanocomposites was significantly reduced by the addition of both CNCs and OMMT. The enhancements in the mechanical properties and performance of the hybrid bionanocomposite indicate compatibility among the reinforcement, biopolymer, and well-dispersed nanoparticles. This renders the hybrid CNC/OMMT/κ-carrageenan nanocomposites extremely promising for food packaging applications.

Effect of Zinc Oxide in mechanical, thermal, contact angle, color and antibacterial properties of PCL (Polycaprlctone) in dry food packaging

2020 ◽  
Vol 16 ◽  
Author(s):  
Ali N. Obaid ◽  
Nadia A. Ali
Keyword(s):  
Contact Angle ◽  
Zinc Oxide ◽  
Food Packaging ◽  
Thermal Contact ◽  
Antibacterial Properties ◽  
Hydrophobic Surface ◽  
Green Materials ◽  
White Film ◽  
Dry Food

Background: Nowadays to use green materials can reduce environmental pollution and plastic waste. Polycaprlctone PCL is one of the natural biodegradable polymers mainly used in the production of bioplastics for packaging which is made of non-toxic compounds and is easily biodegradable. Objective: The aim was, therefore, to examine the role of zinc oxide nanopowder on the mechanical, thermal, contact angle color and antibacterial of the Polycaprlctone polymer and nanocomposites. Methods: Pure Polycaprlctone and Polycaprlctone -based bio nanocomposites joining various substance of ZnO nanoparticles from 0% to 5% (weight) were readied by means of arrangement throwing procedure. Results: The outcomes show that PCL and PCL/ZnO improve in Young's modulus, ductile however diminished in Elongation. Besides, the movies are thermally steady between 300-400°C, making them appropriate for nourishment bundling application, the shading test show that PCL have high transmitted about 96% and diminished to become white film for composites, the nanocomposites displayed expanded contact edge properties contrasted with perfect PCL and turned out to be progressively hydrophobic surface. They likewise demonstrated antibacterial movement against both Gram-positive and Gramnegative microscopic organisms, which was high restraint zone contrast and PCL. Conclusion: These biodegradable nanocomposites show extraordinary potential as an option in contrast to manufactured plastic bundling materials particularly for use in dry nourishment holders and dispensable applications.

scholarly journals HYGIENE SANITASI PEMBUATAN SOHUN PT. SOKA INDAH DESA KARANGSOKA KECAMATAN KEMBARAN KABUPATEN BANYUMAS TAHUN 2018

2019 ◽  
Vol 38 (2) ◽  
pp. 148-157
Author(s):  
Izza Anzili Rizqi ◽  
Zaeni Budiono
Keyword(s):  
Food Processing ◽  
Food Packaging ◽  
Selection Process ◽  
Food Product ◽  
Food Storage ◽  
Sanitary Condition ◽  
Food Transport ◽  
Dry Food ◽  
Selection Of

Sohun is a dry food product made from starch with a distinctive shape. Utilization of vermicelli is still limited as a mixture of foods such as soup, soup, meatballs, kimlo and salad. Sohun is often used in vegetarian food or is added in drinks, sweets or dessert soups. Along with the use of vermicelli, consuming noodles should pay attention to the quality of the noodles. Improper quality of noodles can interfere with health, decreased health status due to poor sanitary hygiene conditions. The purpose of this research is to know the score of assessment of applying sanitation hygiene making of vermicelli at PT. Soka Indah Karangsoka Village Kembaran Sub-district Banyumas Regency In 2018. The results showed the scores of sanitation hygiene scores on the selection of foodstuffs were eligible because of the 100% score. Storage of foodstuffs, food processing, food transport, food packaging, food storage and sanitation facilities are not eligible for a score of 76%. Sanitary condition of making vermicelli as a whole did not meet the requirement because obtained score 58.4%. Hygiene sanitation making vermicelli PT. Soka Indah Karangsoka Village Kembaran Sub-district Banyumas Regency is not eligible, sanitation hygiene problem can be overcome with special attention to improve the hygienic principles of sanitation of vermicelli management from the selection process of foodstuff, food storage, food processing, food transportation, food packaging and food storage, sanitation facilities and conditions of temperature, humidity and lighting in each workspace of PT. Soka Indah

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