scholarly journals Novel Materials in the Preparation of Edible Films and Coatings—A Review

Coatings ◽  
2020 ◽  
Vol 10 (7) ◽  
pp. 674 ◽  
Author(s):  
Sabina Galus ◽  
Emine Aytunga Arik Kibar ◽  
Małgorzata Gniewosz ◽  
Karolina Kraśniewska
Keyword(s):  
Food Packaging ◽  
Edible Films ◽  
Plant Residues ◽  
The Novel ◽  
Coating Technology ◽  
Film Forming ◽  
Quality Of Food ◽  
Novel Processing ◽  
Processing Techniques

The development of edible films and coatings has seen remarkable growth in recent decades and is expected to have an important impact on the quality of food products in the coming years. This growth is attributed to the increasing knowledge of edible films and edible coating technology, as well as advances in material science and processing technology. Packaging is used in order to reduce synthetic packaging and can play a role as an eco-friendly biodegradable package or a protective coating on the food surface. A large amount of bio-based polymers have been used in the production of edible films and coatings. Novel sources of edible materials, as well as the novel processing techniques, are a subject of great interest due to their promising potential as innovative food packaging systems. This paper presents the concept and potential for application of new film-forming materials and management of food wastes from the fruit and vegetable industry, which can encounter problems in appropriate disposal. It summarizes the extensive knowledge about the new film-forming materials such as plant residues, flours and gums to show their protective effectiveness and suitability in various types of foods.

High Tc Oxide Superconductors

MRS Bulletin ◽  
1990 ◽  
Vol 15 (6) ◽  
pp. 31-33
Author(s):  
M. Brian Maple
Keyword(s):  
Physical Properties ◽  
Energy Gap ◽  
Vortex State ◽  
Oxide Superconductors ◽  
High Tc ◽  
Superconducting Energy Gap ◽  
Consistent Picture ◽  
Novel Processing ◽  
Processing Techniques

This issue of the MRS BULLETIN is devoted to high Tc superconductivity. It is the sequel to a previous series of articles on the same subject which appeared in the MRS BULLETIN in January 1989. While the articles in the January 1989 issue emphasized the families of high Tc superconducting oxides known at that rime, as well as novel processing techniques and thin films, the papers in this issue focus on the physical properties of high Tc oxide superconductors.The quality of polycrystalline and single-crystal bulk and thin-film materials has improved to the point where researchers can now make reliable measurements of many physical properties representative of the intrinsic behavior of these materials. As a result, a broad spectrum of important issues such as the nature of the electronic structure, the type of superconducting electron pairing, the magnitude and temperature dependence of the superconducting energy gap, the behavior of fluxoids in the vortex state, etc., can be addressed meaningfully. Presently emerging is a consistent picture of the physical properties of the high Tc oxides, which will form the foundation to eventually developing an appropriate theory for the normal and superconducting states of these remarkable materials.

scholarly journals Active Edible Films Based on Arrowroot Starch with Microparticles of Blackberry Pulp Obtained by Freeze-Drying for Food Packaging

Polymers ◽  
2019 ◽  
Vol 11 (9) ◽  
pp. 1382 ◽  
Author(s):  
Gislaine Ferreira Nogueira ◽  
Farayde Matta Fakhouri ◽  
José Ignacio Velasco ◽  
Rafael Augustus de Oliveira
Keyword(s):  
Antioxidant Capacity ◽  
Food Packaging ◽  
Freeze Drying ◽  
Water Solubility ◽  
Research Work ◽  
Edible Films ◽  
Sem Images ◽  
Film Forming ◽  
Starch Films ◽  
Arrowroot Starch

This research work evaluated the influence of the type of incorporation and variation in the concentration of blackberry pulp (BL) and microencapsulated blackberry pulp (ML) powders by freeze-drying on the chemical and physical properties of arrowroot starch films. Blackberry powders were added to the film-forming suspension in different concentrations, 0%, 20%, 30% and 40% (mass/mass of dry starch) and through two different techniques, directly (D) and by sprinkling (S). Scanning electron microscopy (SEM) images revealed that the incorporation of blackberry powder has rendered the surface of the film rough and irregular. Films incorporated with BL and ML powders showed an increase in thickness and water solubility and a decrease in tensile strength in comparison with the film containing 0% powder. The incorporation of blackberry BL and ML powders into films transferred colour, anthocyanins and antioxidant capacity to the resulting films. Films added with blackberry powder by sprinkling were more soluble in water and presented higher antioxidant capacity than films incorporated directly, suggesting great potential as a vehicle for releasing bioactive compounds into food.

scholarly journals Black Edible Films from Protein-Containing Defatted Cake of Nigella sativa Seeds

2020 ◽  
Vol 21 (3) ◽  
pp. 832 ◽  
Author(s):  
Mohammed Sabbah ◽  
Mohammad Altamimi ◽  
Prospero Di Pierro ◽  
Chiara Schiraldi ◽  
Marcella Cammarota ◽  
...  
Keyword(s):  
Food Packaging ◽  
Animal Feed ◽  
Nigella Sativa ◽  
Edible Films ◽  
Acyl Donor ◽  
Experimental Conditions ◽  
Film Forming ◽  
Donor And Acceptor ◽  
Defatted Cake

Black biodegradable/edible protein-based films were prepared from defatted cake waste obtained from Nigella sativa (black cumin) seeds as by-product of oil extraction process. The effects of pH, glycerol concentrations, and transglutaminase-catalyzed protein cross-linking activity on the stability of film-forming solutions were studied to determine the best experimental conditions to produce handleable films. Proteins contained in the analyzed defatted cake were shown to be able to act as transglutaminase acyl donor and acceptor substrates being polymerized when incubated in vitro in the presence of the enzyme. Film-forming solutions containing 20% glycerol and casted at pH 8.0 after treatment with the enzyme gave rise to morphologically more homogeneous films possessing mechanical and barrier properties, as well as antimicrobial activity, compatible with their possible applications as food packaging materials and mulching sheets. These findings confirm the validity of the strategy to consider the seed oil processed cakes as protein-based renewable sources to produce not only fertilizers, animal feed, or culinary food but also further valuable products such as bioplastics.

scholarly journals Nanotechnology-based approaches for food sensing and packaging applications

RSC Advances ◽  
2020 ◽  
Vol 10 (33) ◽  
pp. 19309-19336 ◽  
Author(s):  
Fatima Mustafa ◽  
Silvana Andreescu
Keyword(s):  
Shelf Life ◽  
Food Packaging ◽  
Quality Of Food

The advancement of nanotechnology has provided opportunities for the development of new sensing and food packaging solutions, addressing long-standing challenges to extend shelf-life, reduce waste, assess safety and improve the quality of food.

Polymer Composites for Intelligent Food Packaging

2015 ◽  
Vol 03 (01n02) ◽  
pp. 1540005 ◽  
Author(s):  
Jiating He ◽  
Ray Chin Chong Yap ◽  
Siew Yee Wong ◽  
Xu Li
Keyword(s):  
Polymer Composites ◽  
Food Packaging ◽  
Technology Development ◽  
Science And Technology ◽  
Storage Period ◽  
Barrier Properties ◽  
Future Directions ◽  
Quality Of Food ◽  
Long Storage

Over the last 50 years, remarkable improvements in mechanical and barrier properties of polymer composites have been realized. Their improved properties have been widely studied and employed for food packaging to keep food fresh, clean and suitable for consumption over sufficiently long storage period. In this paper, the current progress of science and technology development of polymer composites for intelligent food packaging will be highlighted. Future directions and perspectives for exploring polymer composites for intelligent food packaging to reveal freshness and quality of food packaged will also be put forward.

scholarly journals Novel Techniques for Microbiological Safety in Meat and Fish Industries

2021 ◽  
Vol 12 (1) ◽  
pp. 319
Author(s):  
Maksim Rebezov ◽  
Muhammad Farhan Jahangir Chughtai ◽  
Tariq Mehmood ◽  
Adnan Khaliq ◽  
Saira Tanweer ◽  
...  
Keyword(s):  
Structural Changes ◽  
Meat Products ◽  
Pilot Scale ◽  
Processed Meat ◽  
The Novel ◽  
Thermal Methods ◽  
Microbiological Safety ◽  
Food Borne ◽  
Novel Processing

The consumer tendency towards convenient, minimally processed meat items has placed extreme pressure on processors to certify the safety of meat or meat products without compromising the quality of product and to meet consumer’s demand. This has prompted difficulties in creating and carrying out novel processing advancements, as the utilization of more up-to-date innovations may influence customer decisions and assessments of meat and meat products. Novel advances received by the fish and meat industries for controlling food-borne microbes of huge potential general wellbeing concern, gaps in the advancements, and the requirement for improving technologies that have been demonstrated to be effective in research settings or at the pilot scale shall be discussed. Novel preparing advancements in the meat industries warrant microbiological approval before being named as industrially suitable alternatives and authorizing infra-structural changes. This miniature review presents the novel techniques for the microbiological safety of meat products, including both thermal and non-thermal methods. These technologies are being successfully implemented and rationalized in subsisting processing surroundings.

Effect of pinch-off welding on quality of food packaging bottle

2007 ◽  
Vol 36 (4) ◽  
pp. 173-178
Author(s):  
O. S. Carneiro ◽  
M. J. Oliveira ◽  
R. L. Martins
Keyword(s):  
Food Packaging ◽  
Quality Of Food

scholarly journals Bacteriocins: Production, different strategies of purification and applications

2019 ◽  
Vol 10 (3) ◽  
pp. 1808-1817 ◽  
Author(s):  
Vishakha Sharma ◽  
Rahul C Ranveer ◽  
Neelam Jain ◽  
Gajender Kumar Aseri
Keyword(s):  
Food Safety ◽  
Food Processing ◽  
Food Packaging ◽  
Food Preservation ◽  
Safety Parameters ◽  
Pharmaceutical Industries ◽  
Quality Of Food ◽  
Antibacterial And Antifungal ◽  
Food Safety And Quality

Food safety and quality are the major concern for food processing industries. In today's world, people are getting more conscious about food safety parameters. In this regard, bacteriocin plays a major role in ensuring the safety and quality of food products. From those, LAB bacteriocins are of great interest due to their GRAS status. They are widely used in food preservation, agriculture and pharmaceutical industries. They have also been incorporated into food packaging material due to their both antibacterial and antifungal properties. In this review, we highlighted the possible ways to produce and purify bacteriocin and also the potential application to be used as a natural preservative.

scholarly journals Natural Antimicrobials as Additives for Edible Food Packaging Applications: A Review

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2282
Author(s):  
Sneh Punia Punia Bangar ◽  
Vandana Chaudhary ◽  
Neha Thakur ◽  
Priyanka Kajla ◽  
Manoj Kumar ◽  
...  
Keyword(s):  
Food Packaging ◽  
Antimicrobial Agents ◽  
Inhibitory Concentration ◽  
Antimicrobial Properties ◽  
Edible Films ◽  
Natural Antimicrobial ◽  
Potential Applications ◽  
Edible Packaging ◽  
Vegetables And Fruits

Edible packaging is a swiftly emerging art of science in which edible biopolymers like lipids, polysaccharides, proteins, resins, etc., and other consumable constituents extracted from various non-conventional sources are used alone or imbibed together. Edible packaging with antimicrobial components had led to the development of the hypothesis of active packaging which safeguards the quality of foods as well as health of consumers. Natural antimicrobial agents (NAMAs) like essential oils from spices, bioactive compounds derived from vegetables and fruits, animal and microorganism derived compounds having antimicrobial properties can be potentially used in edible films as superior replcement for synthetic compounds, thus serving the purpose of quality and heath. Most of the natural antimicrobial agents enjoy GRAS status and are safer than their synthetic counterparts. This review focuses on updated literature on the sources, properties and potential applications of NAMAs in the food industry. This review also analyzes the biodegradability and biocompatibility and edibility properties of NAMAs enriched films and it can be concluded that NAMAs are better substitutes but affect the organoleptic as well as the mechanical properties of the films. Despite many advantages, the inclusion of NAMAs into the films needs to be investigated more to quantify the inhibitory concentration without affecting the properties of films and exerting potential antimicrobial action to ensure food safety.

Nanocomposites in the Food Packaging Industry

2021 ◽  
pp. 122-146
Author(s):  
Dheeraj Kumar ◽  
Md. Farrukh ◽  
Nadeem Faisal
Keyword(s):  
Food Packaging ◽  
Food Product ◽  
Barrier Properties ◽  
Future Research ◽  
Nano Sensors ◽  
Future Research Directions ◽  
Quality Of Food ◽  
Packaging Industry ◽  
Derivatives Of

The recent innovations in nanomaterials for the food packaging industry over the conventional food packaging material have made for a better quality of food product. The use of biodegradable materials is environmentally friendly and suitable for maintaining the quality of food. The chapter focuses on nano-composite materials that enhance the antimicrobial, mechanical, thermal, as well as barrier properties against the migrating element in the food packaging system. Bio-composite derivatives such as PLA, PCL, starch and cellulose, protein derivatives of nanocomposite materials have also been discussed in the chapter along with nano-sensors. Aspects of safety for human and environments and need for regulations of hazard assessment for safety purpose for the food packaging have also been discussed in this chapter. The chapter concludes by discussing the use of nanomaterials applications in food packaging for developing countries, forming some conclusions and leaving readers with thoughts for future research directions.

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