scholarly journals Does the storage time of food packaging material influence the migration degree of 4-phenylobenzophenone photoinitiator from packaging materials to food?

2019 ◽  
Vol 73 (1) ◽  
pp. 41
Author(s):  
Przemyslaw Nowakowski ◽  
Michal Pawel Dybowski ◽  
Rafal Typek
Keyword(s):  
Food Packaging ◽  
Storage Time ◽  
Aluminum Foil ◽  
Storage Conditions ◽  
Packaging Material ◽  
External Factors ◽  
Low Molecular Weight ◽  
Main Task ◽  
Printing Industry ◽  
The Impact

<p>Nowadays, it is not possible to produce food packaging without the use of polygraphic varnishes. Their main task is to protect packaging from the effects of external factors, as well as to give the effect of clarity with greater exposure of the colors used. However, such varnishes contain in their composition low-molecular-weight photoinitiators that can easily migrate to a protected product. The aim of this work was to determine the migration of 4-PBZ from various types of substrates used in the printing industry, i.e. paper, aluminum foil and polyethylene foil. In addition, extensive studies on the impact of the storage conditions of a fresh reprint on the change in the migration of the photoinitiator to food were carried out.</p>

scholarly journals Microbial Growth Study on Pork Loins as Influenced by the Application of Different Antimicrobials

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 968
Author(s):  
David A. Vargas ◽  
Markus F. Miller ◽  
Dale R. Woerner ◽  
Alejandro Echeverry
Keyword(s):  
Storage Time ◽  
Microbial Growth ◽  
Storage Conditions ◽  
Indicator Bacteria ◽  
Aerobic Bacteria ◽  
Growth Study ◽  
Treatment Interventions ◽  
Pork Industry ◽  
Bacterial Enumeration ◽  
The Impact

The use of antimicrobials in the pork industry is critical in order to ensure food safety and, at the same time, extend shelf life. The objective of the study was to determine the impact of antimicrobials on indicator bacteria on pork loins under long, dark, refrigerated storage conditions. Fresh boneless pork loins (n = 36) were split in five sections and treated with antimicrobials: Water (WAT), Bovibrom 225 ppm (BB225), Bovibrom 500 ppm (BB500), Fit Fresh 3 ppm (FF3), or Washing Solution 750 ppm (WS750). Sections were stored for 1, 14, 28, and 42 days at 2–4 °C. Mesophilic and psychrotrophic aerobic bacteria (APC-M, APC-P), lactic acid bacteria (LAB-M), coliforms, and Escherichia coli were enumerated before intervention, after intervention, and at each storage time. All bacterial enumeration data were converted into log10 for statistical analysis, and the Kruskal–Wallis test was used to find statistical differences (p < 0.05). Initial counts did not differ between treatments, while, after treatment interventions, treatment WS750 did not effectively reduce counts for APC-M, APC-P, and coliforms (p < 0.01). BB500, FF3, and WS750 performed better at inhibiting the growth of indicator bacteria when compared with water until 14 days of dark storage.

Thin-Film High-Barrier Technology for New Type Packaging Material

2010 ◽  
Vol 113-116 ◽  
pp. 2333-2336 ◽  
Author(s):  
Chun Wei Li ◽  
Xue Song Jiang ◽  
Qun Li Zhang ◽  
Shu Yan Xu ◽  
Gui Ying Wang
Keyword(s):  
Thin Film ◽  
Food Packaging ◽  
Substrate Surface ◽  
Aluminum Foil ◽  
Packaging Material ◽  
Research Progress ◽  
Current Status ◽  
High Polymer ◽  
New Type ◽  
Reactive Gases

Food Packaging material requires an excellent barrier ability to humidity and oxygen.SiOx barrier thin film deposited on high polymer substrate can compare beauty with aluminum foil in the barrier quality,even more SiOx barrier thin film is obviously allowing microwave permeating directly and it also provide a chance for merchant to vision their production in shelf life.SiOx film as barrier packaging material is becoming a high light.The current status and research progress of new type high barrier thin film packaging material were overviewed and production technology was introduced. The various influencing factors were discussed, including background vacuum, reactive gases, and pretreatment of the substrate surface and properties.

Effect of storage on retinol content and total antioxidant capacity of human milk

2019 ◽  
Vol 122 (2) ◽  
pp. 606-616 ◽  
Author(s):  
Jaísa Oliveira Chaves ◽  
Angelica Maria de Freitas Fernandes ◽  
Paola Machado Parreiras ◽  
Gustavo Silveira Breguez ◽  
Maria Cristina Passos ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Human Milk ◽  
Aluminum Foil ◽  
Storage Conditions ◽  
Content Type ◽  
Total Antioxidant ◽  
Effects Of Temperature ◽  
Freezing Temperatures ◽  
Milk Banks ◽  
The Impact

Purpose The purpose of this paper is to evaluate the effect of different times and freezing temperatures on the antioxidant activity of raw human milk (HM) and the impact of light by different packaging on retinol level and the antioxidant activity of pasteurized HM. Design/methodology/approach Donor milks were homogenized to form the pool of the experimental study characterized by the evaluation of the effects of time (0, 2, 4, 8 and 15 days) freezing temperatures (−3°C, −8°C and −18°C) and the interference of the type of packaging on the antioxidant activity and retinol levels of HM. Findings The existing studies do not reveal the real impact of HM storage conditions adopted by human milk banks (HMB) in Brazil on their compounds, mainly in relation to the effects of temperature and freezing time and the incidence of light on retinol levels and antioxidant activity. In view of the already documented importance of these compounds for the growth, development and health of children, it is extremely important to assess their stability according to the procedures adopted by the banks. It has been observed in this study that lower freezing temperatures (−18°C) further preserve the antioxidant activity. It was found that the amber and transparent vials wrapped with aluminum foil allowed for greater retinol stability of HM, with values of 2.501±0.757 µmol/L and 4.991±0.825 µmol/L, respectively. On the contrary, there was no significant influence on antioxidant activity. Originality/value It is suggested that HMB store milk at lower temperatures and use glass jars that block the passage of light.

scholarly journals Effect of Extender, Storage Time and Temperature on Kinetic Parameters (CASA) on Bull Semen Samples

Biology ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 806
Author(s):  
Aitor Fernandez-Novo ◽  
Sergio Santos-Lopez ◽  
Clara Barrajon-Masa ◽  
Patricia Mozas ◽  
Eduardo de Mercado ◽  
...  
Keyword(s):  
Kinetic Parameters ◽  
Room Temperature ◽  
Storage Time ◽  
Storage Conditions ◽  
Short Term ◽  
Bull Semen ◽  
The Impact ◽  
Term Storage ◽  
Diagnostic Centre ◽  
Holding Temperature

CASA kinetic parameters are often evaluated in a diagnostic centre. How storage conditions affect ejaculates up to evaluation is unclear. We assessed, in 25 commercial bulls electroejaculated in the field, the impact of time until evaluation (0–2 h, 4–6 h, and 24 h post-ejaculation), holding temperature (5 °C vs. room temperature), and extender (AndroMed®, BIOXcell® or INRA96®) on CASA kinetic parameters. Total and progressive motility, VCL, VAP, VCL, ALH, BCF, STR, LIN, and WOB were assessed. CASA kinetic parameters were preserved for up to 4–6 h post-ejaculation, except for AndroMed®. Regardless of extender or temperature, motility decreased from 4–6 h up to 24 h, with the best values obtained with BIOXcell® at 5 °C. Our results suggest that BIOXcell® can preserve sperm motility for up to 6 h, either at 5 °C or room temperature, and also INRA96® at room temperature, with motility assessments and the percentage of the most rapid sperms being the lowest with INRA96® at 5 °C. The kinetic parameters decreased when analyses were performed at 24 h. Therefore, we suggest evaluating seminal quality as soon as possible, before 6 h after collection. These results help to fix adequate protocols for the short-term storage and shipment of bovine semen collected under field conditions.

scholarly journals Physicochemical properties and enzymatic bean grains dried at different temperatures and stored for 225 days

2016 ◽  
Vol 37 (3) ◽  
pp. 1295 ◽  
Author(s):  
Moacir Cardoso Elias ◽  
Valmor Ziegler ◽  
Catia Maria Romano ◽  
Gabriela Hornke Alves ◽  
Ricardo Tadeu Paraginski ◽  
...  
Keyword(s):  
Storage Time ◽  
Protein Solubility ◽  
Economic Value ◽  
Storage Conditions ◽  
Raw Material ◽  
Black Beans ◽  
Product Demand ◽  
Lower Protein ◽  
Different Temperatures ◽  
The Impact

Beans are an important food in the world and are present on the tables of Brazilians almost daily. The harvest of these grains occurs seasonally during the year, and hence, steps after harvesting are essential to maintain product demand. However, the drying and storage conditions may alter the characteristics of the beans, reducing their economic value and their acceptability to consumers. The objective of this study was to evaluate the impact of storage time on the chemical, technological and enzymatic parameters of black beans dried at three temperatures (30, 45 and 60 °C) and stored for 225 days in conventional woven polypropylene bags. The results show that the increase in storage time leads to a lower protein solubility, and a decreased content of tannins, lipids and proteins; and an increased cooking time, fat acidity, and the enzymatic activity of peroxidase and polyphenol oxidase. These parameters are important in the quality control of beans for consumption and as a raw material for the food industry. The quantity of broken grains and the grain roughness index are only influenced by the drying temperature regardless of the storage time of 225 days.

scholarly journals Impact of storage conditions and storage time on silver nanoparticles' physicochemical properties and implications for their biological effects

RSC Advances ◽  
2015 ◽  
Vol 5 (102) ◽  
pp. 84172-84185 ◽  
Author(s):  
E. Izak-Nau ◽  
A. Huk ◽  
B. Reidy ◽  
H. Uggerud ◽  
M. Vadset ◽  
...  
Keyword(s):  
Silver Nanoparticles ◽  
Physicochemical Properties ◽  
Storage Time ◽  
Biological Effects ◽  
Storage Conditions ◽  
Capping Agent ◽  
The Stability ◽  
The Impact ◽  
And Storage

A multi-parametric assessment of the impact of storage time/conditions and capping agent charge on the stability and toxicity of AgNPs showed agglomeration, dissolution, oxidation, capping agent degradation and attachment of Ag+ ions all play a role.

scholarly journals A short review: Nanocellulose for smart biodegradable packaging in the food industry

2021 ◽  
Vol 924 (1) ◽  
pp. 012032
Author(s):  
C G Perdani ◽  
S Gunawan
Keyword(s):  
Food Packaging ◽  
Consumer Preferences ◽  
Short Review ◽  
Storage Conditions ◽  
Packaging Material ◽  
Food Storage ◽  
Future Perspective ◽  
Smart Packaging ◽  
Material Preparation ◽  
Selection Of

Abstract The role of food packaging has increased beyond by changing consumer preferences and expectations. In addition to these essential functions, the packaging extends shelf life, improves quality, and develops from environmentally friendly material. Nanocellulose is one of the renewable and natural source products that has been widely studied. Nanocellulose can develop into food packaging material due to its properties of oxygen and water vapor barriers when used as layers, fillers in composites and thin films stand cents. However, the use of nanocellulose is still limited due to its lack of physical properties. On the other hand, research in nanocellulose for smart packaging applications enhanced with several sensors or indicators accelerated in the last decade. This review mainly summarizes the fundamental properties of nanocellulose as a food packaging material, preparation nanocellulose material, their application on smart packaging, and their future perspective. The selection of nanocellulose material preparation methods and the selection of active ingredients that play a role in active and intelligent functions in packaging considerably determine the success of nanocellulose applications in food packaging main criticism appears of the difference between the results obtained in the model test and actual food storage conditions.

scholarly journals Activity of two natural additives in improving the stability of virgin olive oil quality during storage

OCL ◽  
2020 ◽  
Vol 27 ◽  
pp. 44
Author(s):  
Mohamed El Yamani ◽  
El Hassan Sakar ◽  
Abdelali Boussakouran ◽  
Yahia Rharrabti
Keyword(s):  
Olive Oil ◽  
Storage Time ◽  
Oil Quality ◽  
Virgin Olive Oil ◽  
Principal Component ◽  
Storage Conditions ◽  
Oxidation Products ◽  
Glass Bottles ◽  
The Impact ◽  
Natural Additives

The activity of natural additives against the deterioration of virgin olive oil (VOO) in relation to storage time and conditions was examined. Thus, carotenoids and phenols previously extracted from carrot and olive mill wastewater, respectively, were added at 200 and 400 ppm to VOO and stored in clear and amber glass bottles at room temperatures during 120 days. The results showed that enriched VOO was largely influenced by the storage time, which resulted in a significant accumulation of hydrolysis and oxidation products. Storage conditions also affected considerably the enriched VOO. Dark glass bottles offered better protection against oxidative deterioration. The impact of both extracts on the oxidation status of examined VOO was significant and concentration-dependent. The natural additives markedly delayed the formation of hydroperoxides and conjugated dienes and trienes. Results from principal component analysis (PCA) showed that most of the variation was captured by the PC1 (89% of the total variance) which grouped samples in four categories according to storage times, each being divided into two clusters linked to storage conditions. Findings from this study revealed that natural additives could minimize VOO deterioration caused by storage time and conditions (light).

scholarly journals Impact of Storage Conditions on the Methanogenic Activity of Anaerobic Digestion Inocula

Water ◽  
2020 ◽  
Vol 12 (5) ◽  
pp. 1321 ◽  
Author(s):  
Sergi Astals ◽  
Konrad Koch ◽  
Sören Weinrich ◽  
Sasha D. Hafner ◽  
Stephan Tait ◽  
...  
Keyword(s):  
Anaerobic Digestion ◽  
Room Temperature ◽  
Storage Time ◽  
Storage Temperature ◽  
Storage Conditions ◽  
Methanogenic Activity ◽  
Specific Methanogenic Activity ◽  
The Impact ◽  
And Storage ◽  
Over Time

The impact of storage temperature (4, 22 and 37 °C) and storage time (7, 14 and 21 days) on anaerobic digestion inocula was investigated through specific methanogenic activity assays. Experimental results showed that methanogenic activity decreased over time with storage, regardless of storage temperature. However, the rate at which the methanogenic activity decreased was two and five times slower at 4 °C than at 22 and 37 °C, respectively. The inoculum stored at 4 °C and room temperature (22 °C) maintained methanogenic activity close to that of fresh inoculum for 14 days (<10% difference). However, a storage temperature of 4 °C is preferred because of the slower decrease in activity with lengthier storage time. From this research, it was concluded that inoculum storage time should generally be kept to a minimum, but that storage at 4 °C could help maintain methanogenic activity for longer.

scholarly journals Do the differences in egg contamination, penetration, and resistance against microorganisms among the hen genotypes exist?

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Adam Kraus ◽  
Lukáš Zita ◽  
Ondřej Krunt ◽  
Darina Chodová ◽  
Monika Okrouhlá ◽  
...  
Keyword(s):  
Storage Time ◽  
Storage Conditions ◽  
Microbiological Analysis ◽  
Egg Weight ◽  
Eggshell Quality ◽  
Number Of Microorganisms ◽  
Eggshell Membranes ◽  
The Impact ◽  
And Storage

Abstract The aim of this study was to evaluate and compare the impact of genotype and storage conditions (temperature and time) on microbiological contamination and eggshell quality. There were four genotypes of laying hens used, Czech golden spotted (CGS), Greenleg Partridge (GP), White Leghorn (WL) and commercial hybrid (CH) hens were included. After collection, the eggs were divided equally into five groups regarding the storage time (0, 14, 28 days) and temperature (5 and 20 °C). The microbiological analysis included counting of colonies forming units (CFU) of Escherichia coli (EC), Enterococcus (ENT) and total number of microorganisms (TNM) on eggshell surface, eggshell membranes and in thin albumen. The analysis of eggshell quality included the determination of eggshell proportion (SP), thickness (ST), strength (SST), index (SI) and surface (SS). Moreover, egg weight (EW) and egg weight loss (EWL) were determined. The significant effect of genotype was found in contamination of eggshell by EC, ENT and TNM, eggshell membranes by TNM and albumen by EC (all P ≤ 0.05). The significantly lowest contamination of eggshell from EC was in eggs from the WL hens (4.42 log CFU/eggshell), while from ENT was in eggs from the CGS hens (1.22 log CFU/eggshell) and from the WL hens (1.40 log CFU/eggshell). The lowest incidence of TNM was also detected in eggs from the WL hens (5.03 log CFU/eggshell). Statistically the lowest contamination of eggshell membranes by TNM was found in eggs from the WL (0.12 log CFU/eggshell membranes) and CH hens (0.15 log CFU/eggshell membranes). Regarding the effect of genotype, the GP (not detected) and WL (not detected) hens was in eggs with statistically the lowest occurrence of EC bacteria in albumen. Regarding the EW and eggshell quality, all the parameters were significantly affected by the genotype (P ≤ 0.0001). Also EWL was significantly (P ≤ 0.05) affected by genotype (after 14, 21 and 28 days of storage). There were found to be significant differences of microbial contamination of egg surface among observed hen genotypes. The penetration of selected microorganisms was also significant in contamination of eggshell membranes by TNM and in contamination of albumen by EC.

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