Search results for " Packaging"
showing 10 items of 201 documents
Plasticizer extraction of Taxol infusion solution from various infusion devices.
1996
Taxol solution extracts the plasticizer DEHP (di(2-ethylhexyl)phthalate) from polyvinyl chloride (PVC) materials. In order to minimize patient exposure to DEHP, Taxol solutions should be prepared and administered in PVC-free materials. Particulate matter may form in Taxol infusion solution over time, so that in-line filtration with microporous membranes not greater than 0.22 microns is advisable. The purpose of this study was to evaluate the suitability of various administration- and in-line filter-sets for Taxol application. The extent of leached DEHP was determined using a Reversed Phase HPLC assay specific for DEHP. The four tested administration-sets, labeled as PVC-free, were all found…
Novel functional chitosan and pectin bio-based packaging films with encapsulated Opuntia-ficus indica waste
2021
Abstract The aim of this work was to study the effect of adding red prickly pear, as wasted source of antioxidants on various characteristics of novel functional (antioxidant) chitosan and pectin film formulations. Four types of prickly pear material were used: fruit pulp or peel, as powdered extracts and as aqueous extracts. Prickly pear peel extract was shown to possess higher antioxidant properties than fruit pulp. The antioxidant power of extracts was pretty high, around 1000 mgAAE∙100 g−1 for extract and that of all films around 100 mgAAE∙100 g−1 for films. Even though some changes in thickness, moisture content, water solubility, oxygen permeability and water vapor permeability of fil…
TiO2 in the food industry and cosmetics
2021
Abstract The white pigment titanium dioxide is widely used in foodstuff and cosmetics mainly because it provides whitening effect, it acts as a physical filter in sunscreen products, and due to its photocatalytic properties. As food additive, it is labeled as E171 (Europe) and INS171 (United States), and its use was approved in 1966 by the US Food and Drug Administration and in 1969 by the European Union. According to a request of the European Commission, a scientific reevaluation of the safety of TiO2 when used as food additive was recently elaborated by European Food Safety Authority ANS panel. The TiO2 photocatalytic inactivation power is widely studied in order to nonthermally decontami…
Determining nanomaterials in food
2011
Abstract Nanotechnology has emerged as one of the most innovative technologies and has the potential to improve food quality and safety. However, there are a few studies demonstrating that nanomaterials (NMs) are not inherently benign. This review highlights some current applications of NMs in food, food additives and food-contact materials, and reviews analytical approaches suitable to address food-safety issues related to nanotechnology. We start with a preliminary discussion on the current regulatory situation with respect to nanotechnology in relation to foods. We cover sample preparation, imaging techniques (e.g., electron microscopy, scanning electron microscopy and X-ray microscopy),…
Combined use of modified atmosphere packaging and high pressure to extend the shelf-life of raw poultry sausage
2014
International audience; The contribution of modified atmosphere packaging (MAP) in extending the shelf-life of high-pressure treated raw poultry sausages was examined by considering microbial and oxidative stability (TBARs) aspects. Raw poultry sausages packaged under air or modified atmosphere (50% CO2–50% N2) were pressurized at 500 MPa during 5 min at a maximum temperature of 10.5 °C, subsequently allowed to refrigerated storage during 22 days. During storage, samples were tested at time intervals for headspace gas composition, pH, TBARs, Aerobic Mesophilic Counts (AMC) and Lactic Acid Bacteria (LAB) counts. The high pressure treatment could represent an efficient means of extending the …
Interface and aroma barrier properties of iota-carrageenan emulsion–based films used for encapsulation of active food compounds
2009
Abstract Food quality preservation requires that the initial properties of the food products be maintained by protecting them from the environment and by limiting the gain or loss of external matter. Barrier edible films can preserve food quality by controlling moisture transfer, oxygen uptake or the loss of volatile aroma compounds. Edible films made of iota-carrageenans display interesting advantages: good mechanical properties, stabilization of emulsions and reduction in oxygen transfer. Moreover, lipid globules incorporated as emulsion-based films can be the carriers for the encapsulation of active volatile molecules such as flavor compounds. Such films also enhance the barrier properti…
Importance and efficiency of in-depth antimicrobial activity for the control of listeria development with nisin-incorporated sodium caseinate films
2010
Abstract The effect of antimicrobial sodium caseinate-based films was investigated on inhibition of Listeria innocua in cheese. Nisin was incorporated into sorbitol-plasticized sodium caseinate films at 1000 IU/cm2 and the films were prepared by casting methods. Mini red Babybel® cheese was chosen as a semi-soft cheese model. The antimicrobial activity was studied based on the contact between antimicrobial films and surface-contaminated as well as in-depth contaminated cheese samples during a 7-day storage at 4 °C. The active films produced resulted in a reduction of 1.1 log CFU/g reduction in L. innocua counts in surface-inoculated cheese samples after 1 week of storage as compared to cont…
Determination of 60 Migrant Substances in Plastic Food Contact Materials by Vortex-Assisted Liquid-Liquid Extraction and GC-Q-Orbitrap HRMS
2021
A GC-HRMS analytical method for the determination of 60 migrant substances, including aldehydes, ketones, phthalates and other plasticizers, phenol derivatives, acrylates, and methacrylates, in plastic food contact materials (FCM) has been developed and validated. The proposed method includes migration tests, according to Commission Regulation (EU) 10/2011, using four food simulants (A, B, C, and D1), followed by vortex-assisted liquid–liquid extraction (VA-LLE) and GC-Q-Orbitrap HRMS analysis in selected ion monitoring (SIM) mode, with a resolving power of 30,000 FWHM and a mass accuracy ≤5 ppm. The method was validated, showing satisfactory linearity (R2 ≥ 0.98 from 40 to 400 …
Le nature del trucco. Forme e sostanze del make-up green
2022
The paper examines the semiotic articulation of naturality through a structural analysis of green make-up packaging. The relations this universe establishes with its opposite, that of “traditional” make-up, find manifestation in the way the three visual strategies implemented by make-up brands and identified through the analysis enhance continuity or discontinuity with respect to this figurative universe. An attempt will be made to show the complex discursive construction of nature through often heteroclite discourses within which differentiated isotopes can be found. Still, besides being brand choices that differentially articulate the theme of nature from an aesthetic point of view, each …