Development of furcellaran-gelatin films with Se-AgNPs as an active packaging system for extension of mini kiwi shelf life

Combining intelligent and active packaging serves the dual purpose of detecting color changes in food that reflect changes in its quality and prolonging its shelf life. This study developed an intelligent and active packaging system made from the cellulose of Acetobacter xylinum and assessed its ability to detect changes in the quality and to increase shelf-life of packaged fresh beef. The properties of the intelligent packaging’s sensor and active packaging films were determined. The application of this system to fresh beef stored at room temperature (28 ± 2 °C) for 24 h was tested. The color of the bromothymol blue (BTB) solution (pH 2.75) in the indicator of the intelligent packaging system changed from orange to dark green to indicate that beef quality changed from fresh to rotten. The meat treated with the active packaging with 10% and 15% garlic extract decayed on the 16th h. In contrast, the meat treated with the active packaging without the garlic extracts rotted on the 12th h. The shift in the indicator’s color was linearly related to the total plate count (TPC), total volatile basic nitrogen (TVBN), and pH of the meat packaged using the active packaging system. Therefore, BTB solution (pH 2.75) can be used as an intelligent packaging indicator that will allow consumers to assess the quality of packaged meat easily. As an antimicrobial agent, the addition of 10–15% garlic extract to the active packaging films can help delay the spoilage of packaged beef.

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Extending the shelf-life of fresh-cut produce through active packaging

Stewart Postharvest Review ◽

10.2212/spr.2009.4.2 ◽

2009 ◽

Vol 5 (4) ◽

pp. 1-5 ◽

Cited By ~ 6

Keyword(s):

Shelf Life ◽

Active Packaging ◽

Fresh Cut

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Enhancing microbial management and shelf life of shrimp Penaeus vannamei by using nanoparticles of metallic oxides as an alternate active packaging tool to synthetic chemicals

Food Packaging and Shelf Life ◽

10.1016/j.fpsl.2021.100652 ◽

2021 ◽

Vol 28 ◽

pp. 100652

Author(s):

Juanjuan Shao ◽

Linlin Wang ◽

Xin Wang ◽

Jingjun Ma

Keyword(s):

Shelf Life ◽

Active Packaging ◽

Penaeus Vannamei ◽

Metallic Oxides ◽

Synthetic Chemicals

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Development of active packaging films based on poly (butylene adipate-co-terephthalate) and silver–montmorillonite for shelf life extension of sea bream

Polymer Bulletin ◽

10.1007/s00289-021-03671-4 ◽

2021 ◽

Author(s):

Manel Seray ◽

Assia Siham Hadj-Hamou ◽

Sinan uzunlu ◽

Fayçal Benhacine

Keyword(s):

Shelf Life ◽

Active Packaging ◽

Life Extension ◽

Sea Bream ◽

Packaging Films ◽

Shelf Life Extension

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Basil Essential Oil: Composition, Antimicrobial Properties, and Microencapsulation to Produce Active Chitosan Films for Food Packaging

Foods ◽

10.3390/foods10010121 ◽

2021 ◽

Vol 10 (1) ◽

pp. 121

Author(s):

Ghita Amor ◽

Mohammed Sabbah ◽

Lucia Caputo ◽

Mohamed Idbella ◽

Vincenzo De Feo ◽

...

Keyword(s):

Antimicrobial Activity ◽

Essential Oil ◽

Shelf Life ◽

Food Packaging ◽

Antimicrobial Properties ◽

Edible Films ◽

Biological Properties ◽

Oil Composition ◽

Packaging System ◽

Cooked Ham

The essential oil (EO) from basil—Ocimum basilicum—was characterized, microencapsulated by vibration technology, and used to prepare a new type of packaging system designed to extend the food shelf life. The basil essential oil (BEO) chemical composition and antimicrobial activity were analyzed, as well as the morphological and biological properties of the derived BEO microcapsules (BEOMC). Analysis of BEO by gas chromatography demonstrated that the main component was linalool, whereas the study of its antimicrobial activity showed a significant inhibitory effect against all the microorganisms tested, mostly Gram-positive bacteria. Moreover, the prepared BEOMC showed a spheroidal shape and retained the EO antimicrobial activity. Finally, chitosan-based edible films were produced, grafted with BEOMC, and characterized for their physicochemical and biological properties. Since their effective antimicrobial activity was demonstrated, these films were tested as packaging system by wrapping cooked ham samples during 10 days of storage, with the aim of their possible use to extend the shelf life of the product. It was demonstrated that the obtained active film can both control the bacterial growth of the cooked ham and markedly inhibit the pH increase of the packaged food.

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