Development of intelligent/active food packaging film based on TEMPO-oxidized bacterial cellulose containing thymol and anthocyanin-rich purple potato extract for shelf life extension of shrimp

2021 ◽  
Vol 29 ◽  
pp. 100709
Author(s):  
Yanyi Wen ◽  
Jia Liu ◽  
Lei Jiang ◽  
Zhongjie Zhu ◽  
Suirui He ◽  
...  
Keyword(s):  
Shelf Life ◽  
Bacterial Cellulose ◽  
Food Packaging ◽  
Life Extension ◽  
Packaging Film ◽  
Shelf Life Extension ◽  
Active Food Packaging ◽  
Potato Extract

Poly(vinyl) alcohol crosslinked composite packaging film containing gold nanoparticles on shelf life extension of banana

2020 ◽  
Vol 24 ◽  
pp. 100463 ◽  
Author(s):  
Sujan Chowdhury ◽  
Yen Lynn Teoh ◽  
Kar Mang Ong ◽  
Nur Syaliani Rafflisman Zaidi ◽  
Shee-Keat Mah
Keyword(s):  
Gold Nanoparticles ◽  
Shelf Life ◽  
Vinyl Alcohol ◽  
Life Extension ◽  
Poly Vinyl Alcohol ◽  
Packaging Film ◽  
Shelf Life Extension

scholarly journals Development of High Oxygen Barrier Multi-layered Packaging Film for Shelf Life Extension of Ready-to-Cook (RTC) Idli Batter

2020 ◽  
pp. 13-27 ◽  
Author(s):  
P. S. Gaikwad ◽  
B. K. Yadav ◽  
S. Anandakumar ◽  
M. Loganathan ◽  
S. Shanmugasundaram
Keyword(s):  
Ambient Temperature ◽  
Shelf Life ◽  
Transmission Rate ◽  
High Oxygen ◽  
Nanocomposite Films ◽  
Life Extension ◽  
Oxygen Barrier ◽  
Packaging Film ◽  
Idli Batter ◽  
Shelf Life Extension

Aim: The current study focuses on development of high oxygen barrier multi-layered packaging film for shelf life extension of Ready-to-Cook (RTC) idli batter. Place and Duration of Study: Department of Food Packaging and System Development at Indian Institute of Food Processing Technology, Thanjavur, Tamil Nadu, India, between Aug 2018 and Dec 2019. Methodology: The developed multi-layered film composed with polypropylene (PP) nanocomposite by depositing silicon dioxide (SiO2) on PP (0.010 mm) film and attached with different thickness of barrier layers were PP (0.010–0.053 mm) and ethylene-vinyl alcohol (EVOH 32%) film (0.066 mm) using layer-by-layer (LbL) process. The physical and chemical characteristics of commercial (A) and all developed multi-layered (B, C, D, E and F) films were tested for barrier and mechanical properties. Results and Discussion: The SEM analysis confirmed that the developed PP nanocomposite multi-layered films have a presence of SiO2 with quasi-spherical structure with diameter ranging from 200 to 500 nm. FTIR analysis also identified the presence of Si-O-Si group on all the developed PP nanocomposite films at wavenumber ranges from 1100-900 cm-1 and 467 cm-1. The film composed with PP++SiO2+EVOH (sample F) showed lower in oxygen transmission rate (OTR) of 452.46±33.94 cc/m2/24h and water vapour transmission rate (WVTR) of 1.07±0.16 g/m2 day. The batter stored in sample F film help to extend the shelf life upto 33 h at ambient temperature and commercially stored batter spoiled quickly (24 h) at ambient temperature.

scholarly journals Juice nanotechnology: A mini review

Food systems ◽  
2022 ◽  
Vol 4 (4) ◽  
pp. 255-258
Author(s):  
A. S. Ammar ◽  
W. A. Bazaraa
Keyword(s):  
Shelf Life ◽  
Foodborne Pathogens ◽  
Food Packaging ◽  
Health And Safety ◽  
Food Preservation ◽  
Life Extension ◽  
Synthesis Of Nanoparticles ◽  
Active Food Packaging ◽  
Nano Science ◽  
Antibacterial And Antifungal

In the past two decades, nano-science is widely used in different applications and the increased interest in the utilization of nanoparticles in food processing is clear. Such applications include processing, packaging, development of functional food, safety, foodborne pathogens detection, and shelf-life extension. In this article, the essential facts and the latest uses of nano-science in fruit and vegetable juices were described. The green synthesis of nanoparticles with antioxidant, antibacterial and antifungal characteristics is of great interest in food preservation. These nanoparticles such as metals, oxidized metals and its bioactivity in juice were reviewed. The current procedures to prepare nanojuice including nanofiltration and the most recent nanomilling were presented. Beside the preparation, special emphasis has also been given to the chemical as well as the biological (microbial and enzymatic) quality of the produced nanojuice. The role of nanotechnology in the development of the smart and the active food packaging systems for the improvement of food shelf- life and quality was also discussed. Since the physical and chemical characteristics of nanoparticles are completely different from those of macro-size. Therefore, special and urgent attention by responsible authorities should be given and effective policies should be applied for food products to ensure product quality, customer health and safety as well as the environmental protection.

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