scholarly journals Xanthan-based biodegradable packaging for fish and meat products

2020 ◽  
Vol 8 (1) ◽  
pp. 67-75
Author(s):  
Tatiana Giro ◽  
Kristina Beloglazova ◽  
Gulsara Rysmukhambetova ◽  
Inna Simakova ◽  
Lidiya Karpunina ◽  
...  
Keyword(s):  
Mass Loss ◽  
Shelf Life ◽  
Fatty Acid Content ◽  
Meat Products ◽  
Environmentally Friendly ◽  
Food Products ◽  
Packaging Materials ◽  
Biodegradable Film ◽  
Positive Effects ◽  
Biodegradable Packaging

Nowadays, the development of environmentally-friendly packaging materials is relevant worldwide. Biodegradable packaging materials are promising due to their safety and ability to extend shelf life of food products. This study aimed to investigate the properties of biodegradable film based on a bacterial exopolysaccharide (xanthan) with the view to extend the quality and shelf life of chilled meat products. We studied pork and carp samples packed in biodegradable film and stored at 0–2°C. Biodegradable packaging had positive effects on sensory, physicochemical, and microbiological parameters, as well as on ecological safety of the raw materials. During storage of packed chilled pork, its mass loss decreased from 2.16 to 0.21% (norm to 0.30%), and water activity reduced from 0.985 to 0.960, which had a positive effect on the microbiological resistance of pork during storage. The use of biodegradable film contributed to the preservation of quality and freshness of carp, which was confirmed by sensory and microbiological indicators. Total microbial contamination in carp packed in biodegradable film was significantly lower than that in unpacked samples, which extended its shelf life for one day compared to control. Biodegradable packaging also allowed mass loss and pH value to decrease during storage and inhibited oxidation processes in the samples under study. Free fatty acid content decreased by a factor of two, and peroxides, by 7%. Thus, biodegradable films can be effective film coatings to use in the food industry. This method of packaging not only preserves the functional and technological properties of food products, lowers their mass loss, and extends their shelf life, but also reduces costs and is environmentally friendly.

scholarly journals Evaluation of the Influence of Various Biodegradable Packaging Materials on the Quality and Shelf Life of Different Food Products

2013 ◽  
Vol 30 (1) ◽  
pp. 20-34
Author(s):  
Lija Dukalska ◽  
Eva Ungure ◽  
Ingrida Augspole ◽  
Sandra Muizniece-Brasava ◽  
Vita Levkane ◽  
...  
Keyword(s):  
Shelf Life ◽  
Food Packaging ◽  
Food Products ◽  
Packaging Materials ◽  
Black Currant ◽  
Transparent Films ◽  
Biodegradable Packaging ◽  
Soft Cheese ◽  
Essential Contribution

Abstract The aim of the present research was to summarize the results of investigations carried out on the influence of different biodegradable polymer packaging materials on the shelf life and quality of several food products during storage. In Latvia, most of consumers consider that polymers as a material for food packaging are overly used, and they support the idea of introducing new eco-friendly food packaging. Biodegradable films were investigated for their ability to extend the shelf life of apple salad and minimally processed shredded carrots stored at 4 °C. It was found that they can guaranty the same as or even a longer shelf life than that provided by conventional polymer films. Bio PLA transparent films, thermoformed PLA containers, and cellulose-based films were tested for fresh produce packaging. Ceramis®-PLA-SiOx barrier coated films were tested for their influence on the quality of food products - rye bread, apple-black currant marmalade candies, and soft cheese Kleo - during storage. PLA and PHB films showed satisfactory results for packaging of perishable foods - salad with meat in mayonnaise. Ceramis®-PLA-SiOx films were used for vacuum packaging and also for mild thermal treatment (Sous vide) of soft cheese, providing its prolonged shelf life. Some BoPLA films specially envisaged for packaging of confectionery were tested for milk pomade sweet - sherbet - packaging. Its quality was evaluated mainly by moisture content and by changes in hardness during storage. The results suggest that biodegradable packaging materials can be a successful alternative to the conventional polymers for packaging of several food products, which could provide an essential contribution in reducing the environmental pollution.

scholarly journals Antimicrobial Efficiency of Edible Films in Food Industry

2015 ◽  
Vol 43 (2) ◽  
pp. 302-312 ◽  
Author(s):  
Dan Cristian VODNAR ◽  
Oana Lelia POP ◽  
Francisc Vasile DULF ◽  
Carmen SOCACIU
Keyword(s):  
Shelf Life ◽  
Food Industry ◽  
Food Packaging ◽  
Antimicrobial Agents ◽  
Meat Products ◽  
Edible Films ◽  
Packaging Materials ◽  
Dual Purpose ◽  
Natural Substances ◽  
Antimicrobial Films

In this article, several applications of materials in food packaging and food safety are reviewed, including: polymers as high barrier packaging materials, natural substances as potent antimicrobial agents, and the efficiency of antimicrobial films in food industry. Active antimicrobial food packaging systems are supposed not only to passively protect food products against environmental factors, but also to inhibit or retard microbial growth on the food surface, extending the shelf life of products. Edible films can be incorporated into conventional food packaging systems with a dual purpose as an edible and antimicrobial component. Applications of antimicrobial films to fruits, vegetables and meat products have received increasing interest because films can serve as carriers for various natural antimicrobials that can maintain fresh quality, extend product shelf life and reduce the risk of pathogen growth. In the future, eco-friendly antimicrobial packaging films are promising food packaging materials because its biodegradability provides sustainable development for a modern community.In this article, several applications of materials in food packaging and food safety are reviewed, including: polymers as high barrier packaging materials, natural substances as potent antimicrobial agents, and the efficiency of antimicrobial films in food industry. Active antimicrobial food packaging systems are supposed not only to passively protect food products against environmental factors, but also to inhibit or retard microbial growth on the food surface, extending the shelf life of products. Edible films can be incorporated into conventional food packaging systems with a dual purpose as an edible and antimicrobial component. Applications of antimicrobial films to fruits, vegetables and meat products have received increasing interest because films can serve as carriers for various natural antimicrobials that can maintain fresh quality, extend product shelf life and reduce the risk of pathogen growth. In the future, eco-friendly antimicrobial packaging films are promising food packaging materials because its biodegradability provides sustainable development for modern community.

scholarly journals Use of Packaging Materials for Extending the Shelf Life of Diploid Plum Variety ‘Kometa’

2013 ◽  
Vol 67 (2) ◽  
pp. 174-178 ◽  
Author(s):  
Dalija Segliņa ◽  
Anita Olšteine ◽  
Inta Krasnova ◽  
Karina Juhņeviča
Keyword(s):  
Shelf Life ◽  
Polylactic Acid ◽  
Storage Period ◽  
Barrier Properties ◽  
Fresh Fruit ◽  
Soluble Solids ◽  
Packaging Materials ◽  
Fruit Storage ◽  
Biodegradable Packaging ◽  
Hedonic Scale

Polymers (films, bags and boxes) are the most widely used materials for packing of fresh fruit. Product shelf life is dependent on the packaging material barrier properties, including permeability of CO2 and O2. It focused on the uses of environmentally friendly biodegradable packaging materials for fresh fruit storage. Polypropylene, polylactic acid boxes and cardboard boxes placed in polylactic acid material bag were tested as packaging materials to extend the shelf life of diploid plum cultivar ‘Kometa’. Qualitative characteristics of plum (weight, firmness, soluble solids content and colour changes) stored at temperature +4 ± 1 °C for 20 days were evaluated. Sensory evaluation was performed using a 9-point hedonic scale. Plum in good quality can be stored at the temperature +4 ± 1 °C for 12 days on average. Selective gas and moisture barrier properties of polylactic material ensured minimal weight loss in hermetical containers, but promoted plum ripening and hence a reduction of the storage period. The results suggested that biodegradable packaging materials could be a successful alternative to the conventional polymers for plum packaging, and could contribute to reduction of environmental pollution.

EFFECT OF A BIODEGRADABLE POLYMER PACKING ON THE QUALITY OF MEAT PRODUCTS

2019 ◽  
Author(s):  
К.Е. БЕЛОГЛАЗОВА ◽  
A.A. Ульянин ◽  
А.Д. Горневская ◽  
А.А. Рогожин
Keyword(s):  
Shelf Life ◽  
Control Sample ◽  
Meat Products ◽  
Storage Period ◽  
Film Coating ◽  
Test Sample ◽  
Biodegradable Film ◽  
Anaerobic Microorganisms ◽  
Meat Spoilage ◽  
Entire Storage Period

Разработано биодеградабельное пленочное покрытие (БПП), состоящее из ксантана, карбоксиметилцеллюлозы, лецитина и воды для пищевого применения. Установлено, что в процессе хранения в опытных образцах свинины, упакованных в БПП, потери массы сократились с 2,16 до 0,21 (норма до 0,30). Срок хранения образцов охлажденной свинины, упакованных в биодеградабельную пленку, увеличился c 2 до 5 сут. Определено, что все упакованные образцы свинины оставались свежими в течение 5 сут хранения. В процессе хранения свинины в опытном образце на 3и сут отмечено уменьшение количества КМАФАнМ в 2 раза. На 10е сут хранения количество КМАФАнМ было также в 2 раза меньше в опытном образце, упакованном в БПП, чем в контрольном образце без пленки. В контрольном образце на 3и сут выявлены бактерии рода Proteus, что свидетельствовало о начале гнилостных процессов в мясе (порчи). В опытных образцах бактерии рода Proteus обнаружены на 5е сут. Определены режимы хранения свинины, упакованной в БПП: температура воздуха 02С, относительная влажность 8590, скорость движения воздуха 0,20,3 м/с. Данные параметры позволяют пролонгировать срок хранения упакованного в БПП мяса до 5 сут. A biodegradable film coating consisting of xanthan, carboxymethyl cellulose, lecithin and water for food use has been developed. It was found that during storage of pork, packaged in this biodegradable film, the weight loss of experimental samples decreased from 2,16 down to 0,21 (norm up to 0,30). The shelf life of samples of chilled pork, packaged in a biodegradable film, increased from 2 to 5 days. Sensory analysis showed that all packaged pork samples were fresh throughout the entire storage period 5 days. Reduction in 2 times of the numbers of mesophilic aerobic and optional anaerobic microorganisms in the test samples was observed during the storage of pork on the 3rd day. During 10 days of storage, the number of these bacteria was also 2 times less in the test sample packed in biodegradable film than in the control sample without film. In the control sample on day 3 revealed bacteria of the genus Proteus, indicating the beginning of putrefactive processes in meat (spoilage). The presence of bacteria of the genus Proteus was found in the test samples on day 5 only. The storage modes of pork packaged in a biodegradable film coating were determined: air temperature 02С, relative humidity 8590, air velocity 0,20,3 m/s. These parameters allow prolong the shelf life of meat up to 5 days.

scholarly journals Applicability of biobased packaging materials for long shelf-life food products

2016 ◽  
Vol 1 (1) ◽  
Author(s):  
Nanou Peelman ◽  
Peter Ragaert ◽  
Elien Verguldt ◽  
Frank Devlieghere ◽  
Bruno De Meulenaer
Keyword(s):  
Shelf Life ◽  
Food Packaging ◽  
Food Products ◽  
Barrier Properties ◽  
Packaging Material ◽  
Industrial Scale ◽  
Packaging Materials ◽  
Tortilla Chips ◽  
Potato Flakes ◽  
And Migration

AbstractThe research aim was to evaluate the applicability of biobased plastics for packing long shelf-life food products, both on laboratory and industrial scale. Therefore, the shelf-life (room temperature) of tortilla chips, dry biscuits and potato flakes packed under air or modified atmosphere (MAP) in xylan and cellulose-based packages was evaluated and compared with their shelf-life in reference (conventional) packaging materials. These tests were followed by packaging trials on industrial lines. Furthermore, overall migration studies and printability tests were performed. Most of the biobased packages showed sufficient barrier towards moisture and gasses to serve as a food packaging material and MAP packaging of long shelf-life food products is possible. But for very moisture-sensitive food products (e.g. dry biscuits), no suited packaging material was found. The quality of the tortilla chips and potato flakes could be guaranteed during their shelf-life, even if packaging materials with lower barrier properties were used. Still, brittleness and seal properties are critical for use on industrial scale (important for use on vertical flow packaging machines). Furthermore, the films were printable and migration tests showed compliance with legislation. This study shows promising results towards the industrial application of biobased packaging materials for long shelflife food products.

scholarly journals Environmentally-friendly biodegradable packaging products

2008 ◽  
Vol 29 (1) ◽  
pp. 35
Author(s):  
Dale M Baum ◽  
Ranjith K Jayasekara ◽  
Enzo A Palombo
Keyword(s):  
Environmental Management ◽  
Environmentally Friendly ◽  
Barrier Properties ◽  
Biodegradable Materials ◽  
Packaging Materials ◽  
Polystyrene Foam ◽  
Physical Strength ◽  
Biodegradable Packaging ◽  
Meat Packaging ◽  
Microbial Attack

The rise of industrialisation and widespread use of petrochemicals brought with it many useful products. One of these products was plastic, a highly polymerised hydrocarbon mainly used for its physical strength and effective microbial barrier properties. While oil is a productive and inexpensive way to produce chemicals, stocks are beginning to be depleted. Therefore, alternative ways to produce such products must be pursued. However, sustainability is becoming a necessary part of environmental management and important steps are now being made towards reduced use of non-biodegradable materials. Where old packaging was once made from polystyrene foam and CFC-containing materials, a shift back towards paper and starch based products is occurring. In the case where packaging materials are susceptible to moisture and other microbial attack, it is necessary to develop novel materials with increased barrier properties for use in such items as meat packaging.

scholarly journals Utilization of Agro-Industrial Wastes as Edible Coating and Films for Food Packaging Materials

2021 ◽  
Author(s):  
Urmila Choudhary ◽  
Basant Kumar Bhinchhar ◽  
Vinod Kumar Paswan ◽  
Sheela Kharkwal ◽  
Satya Prakash Yadav ◽  
...  
Keyword(s):  
Shelf Life ◽  
Food Packaging ◽  
Edible Films ◽  
Food Preservation ◽  
Solid Wastes ◽  
Industrial Wastes ◽  
Packaging Materials ◽  
Edible Coatings ◽  
Biodegradable Packaging ◽  
Synthetic Materials

Mostly, food packaging employs synthetic materials obtained from nonrenewable sources. These packaging materials are based on petrochemicals and cause substantial environmental problems by producing massive amounts of non-biodegradable solid wastes. Edible coatings and films are considered as the potential solution to these problems of non-biodegradable packaging solid wastes for maintaining food-environment interactions, retaining food quality, and extending shelf life. In addition, edible coatings and films offer prevention from microbial spoilage of packed foods by controlling moisture and gas barrier characteristics. Increasing environmental concerns and consumer demands for high-quality eco-friendly packaging have fueled the advancement of innovative packaging technologies, for instance, the development of biodegradable films from renewable agricultural and food processing industry wastes. Therefore, the current chapter presents the application of edible coatings and films as an alternative to conventional packaging, emphasizing the fundamental characterization that these biodegradable packaging should hold for specific applications such as food preservation and shelf life enhancement. The primary employed components (e.g., biopolymers, bioactive, and additives components), manufacturing processes (for edible films or coatings), and their application to specific foods have all been given special consideration in this chapter. Besides, a future vision for the use of edible films and coatings as quality indicators for perishable foods is presented.

scholarly journals State of the Art on Functional Coatings for Applications in The Agri-Food Industry

2021 ◽  
Vol 78 (2) ◽  
pp. 1
Author(s):  
Paul Alexandru POPESCU ◽  
Vlad Ioan POPA ◽  
Amalia Carmen MITELUT ◽  
Elisabeta Elena POPA ◽  
Mihaela Cristina DRAGHICI ◽  
...  
Keyword(s):  
Shelf Life ◽  
Food Industry ◽  
Fruits And Vegetables ◽  
Meat Products ◽  
Food Products ◽  
Barrier Properties ◽  
Edible Films ◽  
Functional Coatings ◽  
Novel Approach ◽  
Edible Packaging

Nowadays, consumer’s awareness regarding edible and functional coatings used in the food industry is increasing because of their novel approach on prolonging the shelf life of agri-food products that during storage, are subjected to a loss of quality attributes, which inevitably contributes to food waste. In order to combat this problem, functional coatings and edible films can be used because of their capability to extend the shelf life of food products by providing gas and water barrier properties and delaying microbial spoilage. The aim of this study is to review the literature and outline the most recent findings and developments regarding edible and functional coatings used in the food industry. Functional and edible coatings can be applied on different types of food products, like meat products, different kinds of cheeses and fruits and vegetables. mainly because they help maintain the organoleptic proprieties, such as aroma, taste and appearance and prologue their shelf life. The new concept of functional coatings and edible packaging has significantly influenced the marketing and safety aspects of food products and further studies and developments are needed to improve these technologies.

scholarly journals Elaboration of Whey Protein-Based Films in Food Products: Emphasis on the Addition of Natural Edible Bio-nanocomposites With Antioxidant and Antimicrobial Activity

2021 ◽  
Vol In Press (In Press) ◽  
Author(s):  
Sayed Mahdi Hossaeini Marashi ◽  
Mohammad Hashemi ◽  
Enayat Berizi ◽  
Mojtaba Raeisi ◽  
Seyyed Mohammad Ali Noori
Keyword(s):  
Shelf Life ◽  
Whey Protein ◽  
Antioxidant Properties ◽  
Meat Products ◽  
Food Products ◽  
Antimicrobial Activities ◽  
Edible Films ◽  
Poultry Meat ◽  
Wide Range ◽  
The Impact

: Food spoilage is one of the major elements of food insecurity that has acquired significant attention over recent decades due to global human population growth. Several studies have investigated increasing shelf life of food products using natural and environmentally friendly compounds. Whey protein (WP) can be an important additive material because it is well-known for its high value of nutrition and well characteristics for the formation of edible films. Furthermore, natural bioactive compounds have been incorporated with WP-based films to confer their antioxidant and antimicrobial activities. Herein, nanotechnology has been effectively potentiated the antimicrobial and antioxidant properties of WP films. A wide range of bioactive agents has been embedded in the WP films, such as essential oils (EOs), TiO2, nano-clay, and even lactic acid bacteria. The current paper reviews the antioxidant and antimicrobial effects of different types of WP films and their applications in food products. This study also discussed the impact of WP films on shelf life, chemical and microbiological quality indices of meats, processed meats, poultry meat products, and fish.

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