Influence of Nanoparticles on the Shelf Life of Food in Packaging Materials

2020 ◽  
pp. 255-276
Author(s):  
Malinee Sriariyanun ◽  
Atthasit Tawai ◽  
Yu-Shen Cheng
Keyword(s):  
Shelf Life ◽  
Packaging Materials

scholarly journals Influence of Two Innovative Packaging Materials on Quality Parameters and Aromatic Fingerprint of Extra-Virgin Olive Oils

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 929
Author(s):  
Stefano Farris ◽  
Susanna Buratti ◽  
Simona Benedetti ◽  
Cesare Rovera ◽  
Ernestina Casiraghi ◽  
...  
Keyword(s):  
Shelf Life ◽  
Storage Temperature ◽  
Transmission Rate ◽  
Virgin Olive Oil ◽  
Quality Parameters ◽  
Packaging Materials ◽  
Transparent Plastic ◽  
Virgin Olive Oils ◽  
Oxygen Transmission Rate ◽  
Olive Oils

The performance of two innovative packaging materials was investigated on two Sardinian extra-virgin olive oils (Nera di Gonnos and Bosana). In particular, a transparent plastic film loaded with a UV-blocker (packaging B) and a metallized material (packaging C) were compared each other and to brown-amber glass (packaging A). During accelerated shelf-life tests at 40 and 60 °C, the evolution of quality parameters (i.e., acidity, peroxide value, K270, and phenolic content) was monitored, together with the aromatic fingerprint evaluated by electronic nose. Packaging B resulted in the best-performing material in protecting oil from oxidation, due to its lower oxygen transmission rate (0.1 ± 0.02 cm3/m2 24 h) compared to packaging C (0.23 ± 0.04 cm3/m2 24 h). At the end of storage, phenolic reduction was on average 25% for packaging B and 58% for packaging C, and the aromatic fingerprint was better preserved in packaging B. In addition, other factors such as the sanitary status of the olives at harvesting and the storage temperature were demonstrated to have a significant role in the shelf life of packaged extra-virgin olive oil.

scholarly journals Effect of different packaging systems and chlorination on the quality and shelf life of green chili

2013 ◽  
Vol 37 (4) ◽  
pp. 729-736 ◽  
Author(s):  
Mohammad Mizanur Rahman ◽  
Md Miaruddin ◽  
Md. Golam Ferdous Chowdhury ◽  
Md. Hafizul Haque Khan ◽  
MA Matin
Keyword(s):  
Weight Loss ◽  
Moisture Content ◽  
Shelf Life ◽  
Substantial Reduction ◽  
Modified Atmosphere Packaging ◽  
Ambient Condition ◽  
Packaging Materials ◽  
Modified Atmosphere ◽  
Packaging System ◽  
Quality And Shelf Life

The experiment was conducted to evaluate the effect of packaging materials on the quality and shelf life of green chili (Capsicum annuum) using passive modification of modified atmosphere packaging system. The modified atmosphere was created by making perforation in the polypropylene packets. Green chili pre-treated with chlorine water and then packaging in 0.3% perforated polypropylene packet resulted substantial reduction of weight loss and rotting/shriveling. These treatment combinations also considerably retained vitamin C, ß-carotene, moisture content, etc. Under this condition the retention of quality and shelf life of green chili could be extended up to 10 days at ambient condition as compared to non-treated and without packaging. DOI: http://dx.doi.org/10.3329/bjar.v37i4.14397 Bangladesh J. Agril. Res. 37(4): 729-736, December 2012

scholarly journals Food Product Shelf Stability Overview of Sourdough-risen Flatbread

2021 ◽  
pp. 1-5
Author(s):  
Melaku Tafese Awulachew ◽  
Keyword(s):  
Shelf Life ◽  
Food Quality ◽  
Total Pressure ◽  
Food Product ◽  
Food Preservation ◽  
Packaging Materials ◽  
Quality Loss ◽  
Extrinsic Factors ◽  
Shelf Stability ◽  
Intrinsic And Extrinsic Factors

This paper aims to Provide an overview of food preservation related to the shelf-life and stability of food products including sourdough-risen flatbread (injera). Understanding the properties and composition of injera products enables one for a better option for maintaining food quality at desirable level of properties or nature for their maximum benefits. Food quality loss can be described in terms of as environmental factors which include temperature, relative humidity, light, mechanical stress and total pressure such as compositional factors, concentration of reactive species, microorganism levels, catalysts, reaction inhibitors, pH and water activity, as well. There are a range of points in the food chain where manufacturers can influence the mix of intrinsic and extrinsic factors which affect shelf-life. Advances in processing and packaging materials and techniques have increased the options available for maintaining quality and for improving the shelf-life of foods.

scholarly journals Quality Assessment of Gastropod Soup Powder Developed from Underutilized Chicoreus ramosus and Volegalea cochlidium

2020 ◽  
Vol 2 (1) ◽  
pp. 19
Keyword(s):  
Quality Assessment ◽  
Shelf Life ◽  
Food Item ◽  
Value Added ◽  
Packaging Materials ◽  
Life Period ◽  
The People ◽  
Packaged Foods ◽  
Value Added Products

Soup powder is one of the ready to serve product, which can be easily prepared. All classes of people enjoy the delicacy of soup. Nowadays, fish soup powders and soup tablets have become an acceptable food item. The development of value-added products by incorporating meat powder with other suitable ingredients could be easily acceptable to the people. So the demand for more convenient ready – to cook and ready – to eat packaged foods are constantly increasing. Keeping this in mind, meat soup powder from C. ramosus and Volegalea cochlidium were developed and packed in different packaging materials, and the shelf life period was assessed for 240 days storage.

scholarly journals Effect of Different Types of Packaging Materials on the Shelf Life of Pasteurized Camel Milk

2021 ◽  
Vol 10 (9) ◽  
pp. 24-37
Author(s):  
Ahmed Elghali Mohamed Khalil Ayman Diaf Alla Ismail Alshikh ◽  
Ahmed Eltigani Almansoori Mohamed Abdelsalam Abdalla
Keyword(s):  
Shelf Life ◽  
Sensory Evaluation ◽  
Food Packaging ◽  
Camel Milk ◽  
Packaging Materials ◽  
Migration Test ◽  
Test Analysis ◽  
Food Packaging Materials ◽  
Different Types ◽  
Aluminum Cans

Nine types of packaging materials were tested on this study Included (I) Polyethylenetetraphthalate (PET) Bottle, (ii) Polypropylene (PP) Cup, (iii) polystyrene (PS) Cup, (iv) Low density polyethylene (LDPE) Bottle, (v) Light Proof Polyethyleneterephthalate(LPET) Bottle,(vi) High density Polyethylene(HDPE) Bottle, (vii) Aluminum Cans, (viii) Glass(Emerald Green) and (ix) Cartoon bottles (250 ml size) were dispensed in the aseptic condition with Pasteurized camel milk (80 ˚C,16s) for two seasons Summer and Winter and stored immediately inside the chiller at 5 ˚C for 30 days, The camel milk samples were examined for microbial quality, sensory evaluation, also food packaging materials were examined for overall migration test, approximate shelf life of the pasteurized camel milk at temperature 5 ˚C in all types of packaging materials in our study period 30 days, Sensory Evaluation results shown that there is significant differences within best packaging materials, so we can say best packaging materials not same in summer and winter. We see also the best packaging materials is not same in winter of all type of Sensory Evaluation with one ranking (PS, HDPE) respectively, but not difference in summer, so the best in winter is (PP - PS – PET) respectively, lastly the overall migration test analysis for the food packaging materials shown that there are no significant differences within packaging materials. So we can say responds in group equally at all packaging materials and all samples meets the specification limits as per Article 12, EU 10/2011.

PHARMACEUTICAL PACKAGING: REQUIREMENTS AND QUALITIES

2021 ◽  
pp. 87-90
Author(s):  
М.Б. РАХЫМБЕРЛИНОВ ◽  
Ф.Е. КАЮПОВА ◽  
А.А. ЕГИЗБАЕВА ◽  
А.О. ЖУРЫНОВА ◽  
М.Ж. СУТТИБАЕВА
Keyword(s):  
Waste Management ◽  
Shelf Life ◽  
Environmental Protection ◽  
Environmental Influences ◽  
Packaging Material ◽  
Environmental Responsibility ◽  
Packaging Materials ◽  
Main Function

Основной функцией любого фармацевтического упаковочного материала является защита рецептуры от воздействия окружающей среды для увеличения срока ее хранения и сохранения ее содержимого. Однако необходимо принимать во внимание защите окружающей среды от нежелательного воздействия фармацевтических упаковочных материалов. Поэтому разработка фармацевтической упаковки предполагает экологическую ответственность, устойчивость и определенные применимые правила охраны окружающей среды и переработки отходов. The main function of any pharmaceutical packaging material is to protect the formulation from environmental influences to increase its shelf life and preserve its contents. However, it is necessary to take into account the protection of the environment from the undesirable effects of pharmaceutical packaging materials. Therefore, the development of pharmaceutical packaging involves environmental responsibility, sustainability, and certain applicable regulations for environmental protection and waste management.

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