scholarly journals THE STUDY OF THE PROPERTIES OF SYEDALI PACKAGING BASED ON APPLE PUREE WITH ADDED APPLE, GRAPE AND TOMATO POMACE

2020 ◽  
pp. 10-20
Author(s):  
N. V. Makarova ◽  
N. B. Eremeeva ◽  
E. A. Eliseeva
Keyword(s):  
Water Absorption ◽  
Food Packaging ◽  
Fruits And Vegetables ◽  
Chemical Properties ◽  
Organoleptic Evaluation ◽  
Tomato Pomace ◽  
Organoleptic Characteristics ◽  
Edible Packaging ◽  
Apple Puree ◽  
Apple Purée

The technology of production of edible food packaging based on Apple puree with the addition of 25, 50 and 75 % of Apple, grape and tomato pomace. The physical and chemical properties of the resulting edible packaging – humidity, water absorption, resistance to different nature of liquids, microscopy and organoleptic evaluation of samples. The influence of the concentration of used Marc on the organoleptic characteristics of edible packaging. The correlation between moisture and water absorption of edible packaging based on Apple puree with the addition of Marc is determined. High resistance of the investigated package to various model liquids is established. The research results show the high potential of the developed packaging as a replacement for traditional disposable polymer packaging materials. Edible packaging based on food production wastes - the extract from the processing of fruits and vegetables not only has a reduced cost, but is also partly a solution to a common environmental problem - recycling.

scholarly journals DEVELOPMENT OF NEW CRISPY BREADS WITH THE INCLUSION OF VEGETABLE ADDITIVES AND EVALUATION OF THEIR QUALITY

2018 ◽  
Vol 6 ◽  
pp. 18-25
Author(s):  
Maryna Mardar ◽  
Tetiana Bordun ◽  
Rafaela Znachek ◽  
Svitlana Vikul
Keyword(s):  
Control Sample ◽  
Chemical Properties ◽  
Herbal Supplements ◽  
Organoleptic Evaluation ◽  
Chemical Indicators ◽  
Organoleptic Characteristics ◽  
Physico Chemical ◽  
Mountain Ash ◽  
Tea Extract

Spelt-based crispy breads with the inclusion of herbal supplements (powders of milk thistle, mountain ash, wild rose and green tea extract) and the results of assessing the quality of new products by organoleptic and physico-chemical indicators are presented. For a tasting evaluation, a point scale has been developed for the organoleptic evaluation of sugary-grain crispy breads. On the basis of which the organoleptic analysis of crispy breads, enriched with herbal supplements, has been carried out It is established that the introduction of vegetable additives in the composition of crispy bread leads to an improvement in the organoleptic characteristics of finished products. These products are characterized by a crispy, porous structure, an attractive light cream color, a harmonious taste, a pronounced smell of used additives. According to the results of the tasting evaluation, samples enriched with herbal supplements received the highest score in relation to the control sample, which meets the requirements of potential consumers. On the basis of physico-chemical indicators, it has been established that the introduction of grain additives to crispy breads does not impair the physic-chemical properties of these products. On the basis of the obtained data, the expediency of the production of new spelt-based crispy breads with the inclusion of enriching additives with improved organoleptic properties is substantiated.

scholarly journals Comprehensive Review of Polysaccharide-Based Materials in Edible Packaging: A Sustainable Approach

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1845
Author(s):  
Yuan Zhao ◽  
Bo Li ◽  
Cuicui Li ◽  
Yangfan Xu ◽  
Yi Luo ◽  
...  
Keyword(s):  
Food Packaging ◽  
Fruits And Vegetables ◽  
Material Design ◽  
Antimicrobial Activities ◽  
Product Packaging ◽  
Polymers And Plastics ◽  
Film Forming ◽  
Reliable Source ◽  
Petroleum Resources ◽  
Edible Packaging

Edible packaging is a sustainable product and technology that uses one kind of “food” (an edible material) to package another kind of food (a packaged product), and organically integrates food with packaging through ingenious material design. Polysaccharides are a reliable source of edible packaging materials with excellent renewable, biodegradable, and biocompatible properties, as well as antioxidant and antimicrobial activities. Using polysaccharide-based materials effectively reduces the dependence on petroleum resources, decreases the carbon footprint of the “product-packaging” system, and provides a “zero-emission” scheme. To date, they have been commercialized and developed rapidly in the food (e.g., fruits and vegetables, meat, nuts, confectioneries, and delicatessens, etc.) packaging industry. However, compared with petroleum-based polymers and plastics, polysaccharides still have limitations in film-forming, mechanical, barrier, and protective properties. Therefore, they need to be improved by reasonable material modifications (chemical or physical modification). This article comprehensively reviews recent research advances, hot issues, and trends of polysaccharide-based materials in edible packaging. Emphasis is given to fundamental compositions and properties, functional modifications, food-packaging applications, and safety risk assessment of polysaccharides (including cellulose, hemicellulose, starch, chitosan, and polysaccharide gums). Therefore, to provide a reference for the development of modern edible packaging.

scholarly journals Production of Sustainable and Biodegradable Polymers from Agricultural Waste

Polymers ◽  
2020 ◽  
Vol 12 (5) ◽  
pp. 1127 ◽  
Author(s):  
Chrysanthos Maraveas
Keyword(s):  
Food Packaging ◽  
Fruits And Vegetables ◽  
Agricultural Waste ◽  
Chemical Properties ◽  
Cost Effective ◽  
Commercial Production ◽  
Grape Pomace ◽  
Synthetic Methods ◽  
Synthesis Methods ◽  
Minimal Impact

Agro-wastes are derived from diverse sources including grape pomace, tomato pomace, pineapple, orange, and lemon peels, sugarcane bagasse, rice husks, wheat straw, and palm oil fibers, among other affordable and commonly available materials. The carbon-rich precursors are used in the production bio-based polymers through microbial, biopolymer blending, and chemical methods. The Food and Agriculture Organization (FAO) estimates that 20–30% of fruits and vegetables are discarded as waste during post-harvest handling. The development of bio-based polymers is essential, considering the scale of global environmental pollution that is directly linked to the production of synthetic plastics such as polypropylene (PP) and polyethylene (PET). Globally, 400 million tons of synthetic plastics are produced each year, and less than 9% are recycled. The optical, mechanical, and chemical properties such as ultraviolet (UV) absorbance, tensile strength, and water permeability are influenced by the synthetic route. The production of bio-based polymers from renewable sources and microbial synthesis are scalable, facile, and pose a minimal impact on the environment compared to chemical synthesis methods that rely on alkali and acid treatment or co-polymer blending. Despite the development of advanced synthetic methods and the application of biofilms in smart/intelligent food packaging, construction, exclusion nets, and medicine, commercial production is limited by cost, the economics of production, useful life, and biodegradation concerns, and the availability of adequate agro-wastes. New and cost-effective production techniques are critical to facilitate the commercial production of bio-based polymers and the replacement of synthetic polymers.

scholarly journals Carboxymethyl Cellulose (CMC) Based Electrospun Composite Nanofiber Mats for Food Packaging

Polymers ◽  
2021 ◽  
Vol 13 (2) ◽  
pp. 302
Author(s):  
Motahira Hashmi ◽  
Sana Ullah ◽  
Azeem Ullah ◽  
Yusuke Saito ◽  
Md. Kaiser Haider ◽  
...  
Keyword(s):  
Carboxymethyl Cellulose ◽  
Food Packaging ◽  
Fruits And Vegetables ◽  
Continuous Production ◽  
Chemical Properties ◽  
Morphological Properties ◽  
Natural Polymers ◽  
Plastic Container ◽  
Sustainable Food ◽  
Nanofiber Mats

Cellulose is one of the most abundantly available natural polymers. Carboxymethyl cellulose (CMC) belongs to the cellulose family and has different degrees of substitution. Current research comprises the fabrication and characterization of CMC nanofibers using polyvinyl alcohol (PVA) and polyvinylpyrrolidone (PVP) as capping agents and carriers for sustainable food packaging applications. Recently authors successfully fabricated smooth and uniform nanofibers of stated polymers and optimized the ratios of three polymers for continuous production. However, in this research, it was further characterized for mechanical properties, surface properties, structural properties, air permeability, and chemical properties to confirm the suitability and scope of tri-component nanofibrous mats in food packaging applications. Different fruits and vegetables were packed in a plastic container and closed by nanofiber mats and by a plastic lid. All samples were observed after a specific period of time (fruits were kept for 40 days while vegetables were kept for 10 days in the controlled environment). It was observed in the results that fruits and vegetables closed by nanofiber based webs exhibited better freshness and lower accumulation of moisture as compared to that of containers with plastic lids. From the results of performed tests, it was observed that nanofiber mats possess enough mechanical, structural, and morphological properties to be used as food packaging.

scholarly journals Detection of the cavitation component in the total increase of reducing sugars as a result of inversion of sucrose under ultrasonic influence on vegetable and fruit purees

2020 ◽  
pp. 54-58
Author(s):  
L. K. Patsyuk ◽  
T. V. Fedosenko ◽  
V. V. Kondratenko
Keyword(s):  
Reducing Sugars ◽  
Thermal Exposure ◽  
Original Data ◽  
Natural Increase ◽  
Thermal Inversion ◽  
Cavitation Effect ◽  
Organoleptic Characteristics ◽  
Ultrasonic Influence ◽  
Apple Puree ◽  
Apple Purée

The article presents the results of a study of the process of inversion of sucrose in apple, carrot and pumpkin puree, occurring under ultrasonic action on them, with the formation of the total amount of reducing sugars, as well as with the identification of the autonomously manifested cavitation component that occurs simultaneously with thermal inversion. The relevance of research consists in identifying the quantitative value of reducing sugars formed due to a separately flowing cavitation component in the general inversion of sucrose, when exposed to ultrasound with specified parameters, in order to obtain new types of products with different physicochemical parameters and organoleptic characteristics, depending on changes in parameters processing. To identify the part of reducing sugars formed by the cavitation effect alone, in the total inversion of sucrose occurring during ultrasonic exposure to the product, it is necessary to exclude part of the increase in reducing sugars from the total amount of increase detected by thermal exposure. As a result of the calculations, the following values of the increase in the amount of reducing sugars (relative to the original data), obtained only due to the cavitation effect during ultrasonic processing of puree, were obtained. In natural apple puree the increase was 240 mg per 100 g, and in puree with added sucrose – 495 mg per 100 g, which is 2 times higher. In carrot puree the natural increase was 74 mg per 100 g, and in puree with sucrose it was 150 mg per 100 g, which is twice higher and confirms the same pattern as in apple puree. In natural pumpkin puree the increase was 27 mg per 100 g, and in puree with sucrose it was 84 mg per 100 g, which is more than 3 times higher than in natural. The results obtained allow us to conclude that when processing the product with ultrasound, the process of sucrose inversion is intensified; including its component obtained due to the cavitation effect, and the inversion is more deeply manifested in puree with added sucrose.

scholarly journals RESEARCH OF THE CHANGE OF THE PRODUCT CONSISTENCE DURING HIS ULTRASOUND PROCESS

2019 ◽  
pp. 70-73
Author(s):  
T. V. Fedosenko ◽  
L. K. Patsyuk ◽  
D. V. Zhuravskaya-Skalova ◽  
E. A. Medvedeva ◽  
V. P. Filippovich ◽  
...  
Keyword(s):  
Exposure Time ◽  
Ultrasonic Treatment ◽  
Mass Fraction ◽  
Control Sample ◽  
Soluble Solids ◽  
A Value ◽  
Organoleptic Characteristics ◽  
Mashed Potatoes ◽  
Apple Puree ◽  
Apple Purée

This article presents the results of studying the effect of ultrasound on the consistency of products. The task of the study was to identify the possibility of using ultrasound to change the consistency of the product from puree to homogenized. For this purpose, laboratory samples of apple puree were periodically processed on an ultrasonic generator at a frequency of 21.7 kHz, for different duration of exposure to ultrasound from 1 minute to 20 minutes. After processing, measurements of physicochemical parameters were carried out the mass fraction of soluble solids, temperature and viscosity. When analyzing the obtained results, it was found that, depending on the exposure time, the indicators of the mass fraction of dry substances in samples No.1, No.2, No.3 slightly increased relative to the control sample from a value of 11.9 to 12.4 V of sample No.4, in which the duration of exposure to ultrasound was 20 minutes, the indicator of the mass fraction of dry substances increased more significantly up to 13.8%. The same dynamics is observed in the obtained values of the viscosity of the product, which gradually increases in proportion to the exposure time from sample No.1 to sample No.4 (4600-6500 Centipoise (CP)). In addition, a comparative assessment of the organoleptic characteristics of experimental samples (taste, color, aroma and texture) was carried out after their ultrasonic treatment, depending on the duration of exposure. It was found that all the organoleptic characteristics of apple puree with an increase in the duration of ultrasonic treatment with a given parameter at a frequency of 21.7 kHz, changed depending on the time of exposure. Thus, the consistency changed from a “granular” structure (in the control sample) to a homogeneous homogenized (in sample No.3). In sample No.4 (with an exposure time of 20 minutes), mashed potatoes were obtained with a fine, finely divided creamy mass. Consequently, the effect of ultrasound with a given frequency of 21.7 kHz for at least 10 minutes allows a pureed product with a puree-like structure to obtain a homogenized puree.

DETERMINATION OF QUALITY OF SURFACE IN HOME CONDITIONS

2020 ◽  
Vol 36 (2) ◽  
pp. 93-101
Author(s):  
G.A. Irgalina ◽  
Keyword(s):  
Chemical Reaction ◽  
Regulatory Document ◽  
Organoleptic Evaluation ◽  
Organoleptic Characteristics ◽  
Small Grains ◽  
Sour Cream ◽  
Taste And Smell ◽  
Home Conditions

The article reflects the assessment of the quality of sour cream at home, and considers methods for determining the quality of sour cream. Organoleptic evaluation was performed for compliance with the requirements of GOST 52092-2003 " Smetana. Technical conditions " in terms of appearance, consistency, color, taste and smell. The consistency of sour cream is determined during its mixing, while evaluating the presence of a glossy appearance of sour cream. Sour cream is considered thick if it slowly drains from the whorl. The smell is determined immediately after mixing. Then we evaluate the taste. When evaluating the quality of the samples under study, it was found that the organoleptic characteristics of the samples fully comply with the requirements of the regulatory document. Analyzing the results of the experiment, we can conclude that in the first experiment, the sour cream purchased on the market was completely dissolved, and the sour cream from the store after dissolution showed small grains. And in the second experiment, the results showed that the color did not change in the sample # 2, but under # 1 it turned blue. The basis of this experiment is a qualitative chemical reaction to starch, which is used as a thickener.

The effect of sugar beet fiber addition on the chemical properties of tortilla chips

2012 ◽  
pp. 385-388 ◽  
Author(s):  
Azadeh Saadatmandi ◽  
Mohammad Elahi ◽  
Reza Farhoosh ◽  
Mahdi Karimi
Keyword(s):  
Sugar Beet ◽  
Water Absorption ◽  
Protein Content ◽  
Chemical Properties ◽  
Absorption Capacity ◽  
Ash Content ◽  
Oil Absorption ◽  
Water Absorption Capacity ◽  
Overall Acceptability ◽  
Tortilla Chips

The incorporation of sugar beet fiber (0–5%) to tortilla chips and the effects on the chemical and sensory properties were studied. Addition of sugar beet fiber (SBF) led to an increasing of water absorption capacity, ash content and darkness while lowering the protein content and oil absorption. Sensory evaluation showed that the overall acceptability of tortilla chips reduces if adding more than 2% SBF.

scholarly journals 3D-Printed Nanocellulose-Based Cushioning–Antibacterial Dual-Function Food Packaging Aerogel

Molecules ◽  
2021 ◽  
Vol 26 (12) ◽  
pp. 3543
Author(s):  
Wei Zhou ◽  
Jiawei Fang ◽  
Shuwei Tang ◽  
Zhengguo Wu ◽  
Xiaoying Wang
Keyword(s):  
3D Printing ◽  
Food Packaging ◽  
Fruits And Vegetables ◽  
Antibacterial Effect ◽  
Dual Function ◽  
Printing Technology ◽  
E Coli ◽  
3D Printing Technology ◽  
The Core ◽  
3D Printed

Cushioning and antibacterial packaging are the requirements of the storage and transportation of fruits and vegetables, which are essential for reducing the irreversible quality loss during the process. Herein, the composite of carboxymethyl nanocellulose, glycerin, and acrylamide derivatives acted as the shell and chitosan/AgNPs were immobilized in the core by using coaxial 3D-printing technology. Thus, the 3D-printed cushioning–antibacterial dual-function packaging aerogel with a shell–core structure (CNGA/C–AgNPs) was obtained. The CNGA/C–AgNPs packaging aerogel had good cushioning and resilience performance, and the average compression resilience rate was more than 90%. Although AgNPs was slowly released, CNGA/C–AgNPs packaging aerogel had an obvious antibacterial effect on E. coli and S. aureus. Moreover, the CNGA/C–AgNPs packaging aerogel was biodegradable. Due to the customization capabilities of 3D-printing technology, the prepared packaging aerogel can be adapted to more application scenarios by accurately designing and regulating the microstructure of aerogels, which provides a new idea for the development of food intelligent packaging.

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