scholarly journals PET and Active Coating Based on a LDH Nanofiller Hosting p-Hydroxybenzoate and Food-Grade Zeolites: Evaluation of Antimicrobial Activity of Packaging and Shelf Life of Red Meat

Nanomaterials ◽  
2019 ◽  
Vol 9 (12) ◽  
pp. 1727 ◽  
Author(s):  
Valeria Bugatti ◽  
Luigi Vertuccio ◽  
Federica Zuppardi ◽  
Vittoria Vittoria ◽  
Giuliana Gorrasi
Keyword(s):  
Shelf Life ◽  
Transmission Rate ◽  
Release Kinetics ◽  
Red Meat ◽  
Viable Count ◽  
Uv Spectrophotometry ◽  
Salmonella Spp ◽  
Food Grade ◽  
Active Coating ◽  
Double Hydroxide

Layered double hydroxide (LDH) nanofillers were considered as hosts of p-hydroxybenzoate as an antimicrobial molecule for active coating. A food grade resin with LDH-p-hydroxybenzoate and two different types of food grade zeolites was used to prepare active coatings for Polyethylene terephthalate (PET) trays. The release kinetics of the active molecule were followed using UV spectrophotometry and the experimental results were analyzed with the Gallagher–Corrigan model. The thermal properties of the coating mixtures and the PET coating were analyzed and found to be dependent on the coating’s composition. On the basis of CO2 transmission rate and off-odors tests, the best coating composition was selected. Global migration in ethanol (10% v/v), acetic acid (3% w/v), and vegetable oil, and specific migration of p-hydroxybenzoic acid revealed the suitability of the material for food contact. Antimicrobial tests on the packaging demonstrated a good inhibition against Salmonella spp. and Campylobacter jejuni. Red meat was packed into the selected active materials and results were compared to uncoated PET packaging. Color tests (browning of the meat) and analysis of Enterobacteriaceae spp. and total viable count evolution up to 10 days of storage demonstrated the capability of the considered active packaging in prolonging the shelf life of red meat.

scholarly journals Formulation of a Bio-Packaging Based on Pure Cellulose Coupled with Cellulose Acetate Treated with Active Coating: Evaluation of Shelf Life of Pasta Ready to Eat

Foods ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 1414
Author(s):  
Valeria Bugatti ◽  
Gianluca Viscusi ◽  
Giuliana Gorrasi
Keyword(s):  
Shelf Life ◽  
Cellulose Acetate ◽  
Active Packaging ◽  
Significant Activity ◽  
Global Migration ◽  
Pure Cellulose ◽  
Organoleptic Characteristics ◽  
Active Coating ◽  
Double Hydroxide ◽  
Lactic Bacteria

An active packaging based on pure cellulose coupled with cellulose acetate coated with layered double hydroxide (LDH), hosting 4-hydroxybenzoate (listed in EC-Directive 10/2011) as an antimicrobial agent, was formulated and realized. The release of 4-hydroxybenzoate ionically bonded to the LDH layers was much slower than the molecule freely dispersed into the coating. The capability of the active packaging to inhibit Pseudomonas, Escherichia coli, Salmonella and Lactic Bacteria was evaluated, as well as the global migration with three different food simulant (i.e., acetic acid at 3% (v/v), ethanol at 50% (v/v) and vegetable oil) that demonstrated, in compliance with the migration limits of the EU regulation, the suitability of the prepared packaging to be employed as food contact material. Ready to east cooked tomato pasta was packaged into the active trays and in uncoated, as control, up to 30 days at 4 °C. Organoleptic characteristics, mold evolution, total mesophilic aerobic counts (TBC), Enterobacteriaceae, Lactic Bacteria and Pseudomonas, and in colony forming unit per gram (CFU/g), showed a significant activity of 4-hydroxybenzoate in increasing the shelf life of the pasta ready to eat.

scholarly journals Effect of treatment with sunflower oil and in combination with pomegranate and plum sauce on the chemical, microbiological and sensory properties of marinated Carp fillets (Cyprinus carpio)

2021 ◽  
Vol 51 (4) ◽  
Author(s):  
Fatih Korkmaz ◽  
Ali Arslan ◽  
Alper Baran
Keyword(s):  
Shelf Life ◽  
Sensory Evaluation ◽  
Sunflower Oil ◽  
Thiobarbituric Acid ◽  
Total Coliform ◽  
Viable Count ◽  
Control Group ◽  
Salmonella Spp ◽  
Effect Of Treatment ◽  
Total Crude Protein

ABSTRACT: The effect of sunflower oil (SO), sunflower oil-pomegranate sauce (PS1) and sunflower oil-plum sauce (PS2) on shelf life of marinated carp fillets was investigated in terms of sensory evaluation, chemical (peroxide value (POV), thiobarbituric acid (TBA), free fatty acids (FFA), total volatile basic nitrogen (TVB-N) and pH), and microbiological properties (Total viable count (TVC), Escherichia coli, Total coliform, Staphylococci/Micrococci, Salmonella spp.) during 30 days of storage. Proximate composition, which includes total crude protein%, fat%, moisture% and ash% of fresh carp fillets before marination process was analyzed and found 18.69±0.86, 4.08±0.19, 74.33±0.63 and 2.17±0.45, respectively. Sensory evaluation analysis showed that total appearance, odor-taste and texture scores decreased during storage. TVB-N significantly increased in all group after 1 month of storage (P<0.05). At the end of storage, the lowest TBA value (1.38 mg MA/kg carp fillet) was determined in the PS1 group. During storage, the highest POV value was observed in the control group (8.49 mEq O2/kg) compared to other groups. Initial TVC of 1.5 log CFU/g, 1.7 log CFU/g and 1.8 log CFU/g increased to 3.7 log CFU/g, 2.9 log CFU/g and 3.2 log CFU/g in SO, PS1 and PS2 groups, respectively. Results showed that the shelf life of marinated carp fillets treated with sunflower oil and in combination with pomegranate and plum sauce was more than 1 month.

scholarly journals A Food-Grade Resin with LDH–Salicylate to Extend Mozzarella Cheese Shelf Life

Processes ◽  
2021 ◽  
Vol 9 (5) ◽  
pp. 884
Author(s):  
Laura Quintieri ◽  
Valeria Bugatti ◽  
Leonardo Caputo ◽  
Luigi Vertuccio ◽  
Giuliana Gorrasi
Keyword(s):  
Shelf Life ◽  
Uv Spectroscopy ◽  
Dairy Product ◽  
Storage Period ◽  
Aerobic Bacteria ◽  
Ionic Exchange ◽  
Mozzarella Cheese ◽  
X Ray Diffraction ◽  
Food Grade ◽  
Double Hydroxide

Mozzarella cheese can be considered by far the world’s most popular Italian dairy product. Extending the shelf life of mozzarella cheese is an important issue in the dairy industry due to the high risk of contamination by several bacteria species, including spoilage pseudomonads. In this work, active packaging was prepared by coating traditional polyethylene terephthalate (PET) containers of “ovoline” mozzarella cheese with a food-grade resin mixed with a layered double hydroxide (LDH) in which salicylate anion was intercalatedby ionic exchange.. This antimicrobial molecule is listed in EC-Directive 10/2011/EC of 14 January 2011. Morphological arrangement of the molecule into the LDH layers was evaluated by X-ray diffraction (XRD) and controlled release followed by UV spectroscopy. Then, active trays were used to pack the mozzarella cheeses stored for 20 days at 4 °C and under thermal abuse (15 °C). Samples from both conditions showed coliform reduction (by ca. 2 log CFU/g) throughout the storage period. Depending on temperature, total mesophilic aerobic bacteria, Pseudomonas spp., yeasts, and mold loads were reduced in the first 3 days; at 4 °C. Slower acidification and lower proteolysis were also found in treated samples in comparison to control ones. The fitting of the Gompertz function to coliforms and spoilage pseudomonads highlighted an increase in the shelf life of mozzarella cheese of ca. 2 days at 4 °C. These results suggest that salicylate–LDH-coated PET may be applied to extend the shelf-life of mozzarella cheese and also counteract its spoilage if accidental interruptions to refrigeration occur.

scholarly journals Polymer/Iron-Based Layered Double Hydroxides as Multifunctional Wound Dressings

Pharmaceutics ◽  
2020 ◽  
Vol 12 (11) ◽  
pp. 1130
Author(s):  
Mariana Pires Figueiredo ◽  
Ana Borrego-Sánchez ◽  
Fátima García-Villén ◽  
Dalila Miele ◽  
Silvia Rossi ◽  
...  
Keyword(s):  
Drug Release ◽  
High Performance ◽  
Mechanical Performance ◽  
Release Kinetics ◽  
Wound Dressings ◽  
In Vitro Drug Release ◽  
Improved Performance ◽  
Double Hydroxide ◽  
Double Hydroxides

This work presents the development of multifunctional therapeutic membranes based on a high-performance block copolymer scaffold formed by polyether (PE) and polyamide (PA) units (known as PEBA) and layered double hydroxide (LDH) biomaterials, with the aim to study their uses as wound dressings. Two LDH layer compositions were employed containing Mg2+ or Zn2+, Fe3+ and Al3+ cations, intercalated with chloride anions, abbreviated as Mg-Cl or Zn-Cl, or intercalated with naproxenate (NAP) anions, abbreviated as Mg-NAP or Zn-NAP. Membranes were structurally and physically characterized, and the in vitro drug release kinetics and cytotoxicity assessed. PEBA-loading NaNAP salt particles were also prepared for comparison. Intercalated NAP anions improved LDH–polymer interaction, resulting in membranes with greater mechanical performance compared to the polymer only or to the membranes containing the Cl-LDHs. Drug release (in saline solution) was sustained for at least 8 h for all samples and release kinetics could be modulated: a slower, an intermediate and a faster NAP release were observed from membranes containing Zn-NAP, NaNAP and Mg-NAP particles, respectively. In general, cell viability was higher in the presence of Mg-LDH and the membranes presented improved performance in comparison with the powdered samples. PEBA containing Mg-NAP sample stood out among all membranes in all the evaluated aspects, thus being considered a great candidate for application as multifunctional therapeutic dressings.

scholarly journals High-efficiency CO2 separation using hybrid LDH-polymer membranes

2021 ◽  
Vol 12 (1) ◽  
Author(s):  
Xiaozhi Xu ◽  
Jiajie Wang ◽  
Awu Zhou ◽  
Siyuan Dong ◽  
Kaiqiang Shi ◽  
...  
Keyword(s):  
Self Assembly ◽  
High Efficiency ◽  
Transmission Rate ◽  
Spray Coating ◽  
Separation Performance ◽  
Pdms Layer ◽  
Operational Testing ◽  
Enhanced Solubility ◽  
Double Hydroxide

AbstractMembrane-based gas separation exhibits many advantages over other conventional techniques; however, the construction of membranes with simultaneous high selectivity and permeability remains a major challenge. Herein, (LDH/FAS)n-PDMS hybrid membranes, containing two-dimensional sub-nanometre channels were fabricated via self-assembly of unilamellar layered double hydroxide (LDH) nanosheets and formamidine sulfinic acid (FAS), followed by spray-coating with a poly(dimethylsiloxane) (PDMS) layer. A CO2 transmission rate for (LDH/FAS)25-PDMS of 7748 GPU together with CO2 selectivity factors (SF) for SF(CO2/H2), SF(CO2/N2) and SF(CO2/CH4) mixtures as high as 43, 86 and 62 respectively are observed. The CO2 permselectivity outperforms most reported systems and is higher than the Robeson or Freeman upper bound limits. These (LDH/FAS)n-PDMS membranes are both thermally and mechanically robust maintaining their highly selective CO2 separation performance during long-term operational testing. We believe this highly-efficient CO2 separation performance is based on the synergy of enhanced solubility, diffusivity and chemical affinity for CO2 in the sub-nanometre channels.

scholarly journals Active coating and modified-atmosphere packaging to extend the shelf life of Fior di Latte cheese

2009 ◽  
Vol 92 (3) ◽  
pp. 887-894 ◽  
Author(s):  
A. Conte ◽  
D. Gammariello ◽  
S. Di Giulio ◽  
M. Attanasio ◽  
M.A. Del Nobile
Keyword(s):  
Shelf Life ◽  
Modified Atmosphere Packaging ◽  
Modified Atmosphere ◽  
Active Coating

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.

Preparation of Sodium Paeonolsilate Intercalated into Layered Double Hydroxides and its Release Properties

2015 ◽  
Vol 1095 ◽  
pp. 349-354 ◽  
Author(s):  
Liang Hua Gu ◽  
Hong Qing Song ◽  
Zhi Yong Sun ◽  
Ji Yong Zheng ◽  
Jin Wei Zhang ◽  
...  
Keyword(s):  
Controlled Release ◽  
Release Kinetics ◽  
Molar Ratio ◽  
Burst Release ◽  
X Ray Diffraction ◽  
Release Process ◽  
Rate Determining Step ◽  
Release Ratio ◽  
Double Hydroxide ◽  
Double Hydroxides

A controlled release composite has been prepared by intercalation of sodium paeonolsilate (PAS) into Mg/Al layered double hydroxide (LDH) with the molar ratio (M2+/M3+) of 2:1. The powder X-ray diffraction (XRD) and Fourier transform infrared spectroscopy (FT-IR) confirm the intercalation of PAS into the galleries of LDH. The chemical composites of PAS-LDH were revealed by elemental analysis. Release tests of the PAS-LDH composite showed that no burst release phenomenon occurred at the beginning stage and a high release ratio of PAS (89.8%) was obtained, exhibiting controlled release behavior. Furthermore, the parabolic diffusion model was used to simulate the release kinetics of PAS from the LDH carrier, indicating that the intraparticle diffusion via ion-exchange is the rate-determining step in the release process. It is significance in this work for introducing the PAS-LDH composite to develop antifouling materials with long-term activity.

scholarly journals Assessment of the microbiological quality of popular food items on sale in secondary school canteens of Mauritius

2019 ◽  
Vol 8 (1) ◽  
Author(s):  
Dayawatee Goburdhun ◽  
Mahima D. Beeharry ◽  
Keshnee Reega ◽  
Arvind Ruggoo ◽  
Hudaa Neetoo
Keyword(s):  
Secondary School ◽  
Microbiological Quality ◽  
Viable Count ◽  
Food Type ◽  
Salmonella Spp ◽  
E Coli ◽  
High Level ◽  
Microbiological Analyses ◽  
Composite Samples

This study was carried out to assess the microbiological status of three hot meals served in eight selected school canteens of Mauritius, with two schools randomly selected from each of the four school zones of the island. Three individual samples of farata, panini, or fried noodles were collected at each school during two independent visits. The three individual samples of each food type collected during each visit were then pooled before being subjected to microbiological analyses. A total of 48 composite samples were analyzed. The parameters tested were Total Viable Count (TVC), Escherichia coli, Salmonella spp., Clostridium perfringens, Staphylococcus aureus, and Listeria spp. The microbiological analyses revealed that paninis were deemed as generally acceptable with TVC falling in the range of 3.0-5.7 Log CFU/g and undetectable levels of S. aureus and E. coli. In contrast, fried noodles and faratas harboured a moderately high level of TVC (4.4-6.7 Log CFU/g) and objectionably high levels S. aureus (3.1 to 5.0 Log CFU/g) and E. coli (3.1-5.1 Log CFU/g) for seven out of the eight schools.

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