Search results for " Packaging"
showing 10 items of 201 documents
Steroid activities comparison of natural and food wrap compounds in human breast cancer cell lines
2004
Abstract In this study, we tested and compared the endocrine disruption activities of compounds in materials used to package foods (bisphenol A, bisphenol F, and bisphenol A diglycidylether BADGE) with natural molecules (genistein, apigenin, kaempferol, and tangeretin) in the human breast cancer cell lines MCF-7 (ER + ) and MDA-MB453 (AR + ; GR + ). Octylphenol was also chosen as a xenoestrogen reference. Two compounds had no estrogenic activity: BADGE and tangeretin. Genistein was the most active compound in the E-Screen assay with MCF-7, followed by octylphenol, bisphenol F, bisphenol A and apigenin, with kaempferol the least potent. All estrogenic compounds competed with 17β-estradiol fo…
Chemical-Based Methodologies to Extend the Shelf Life of Fresh Fish—A Review
2021
Due to its characteristics, fresh fish is a highly perishable food with a very short shelf-life under refrigeration. Several methods have been introduced to slow down its deterioration, such as by means of oxygen depletion of the food package (vacuum packaging), or by changing the natural atmosphere that is in contact with the fresh fish (modified atmosphere packaging), or by the use of chemicals generally recognized as safe: such compounds can be directly applied (by dipping or spraying) or incorporated into packaging materials and slowly migrate to the product, exerting a hurdle effect against microbial development and lipid oxidation (active packaging). This review aims to cover the most…
Toward Sustainable PLA-Based Multilayer Complexes with Improved Barrier Properties
2019
Poly(lactic acid) or PLA is currently considered as one of the most promising substitutes of conventional plastics, with low environmental impact, especially for food packaging applications. Nevertheless, some drawbacks, such as high permeability to oxygen, are still limiting its industrial applications. The objective of this study was to highly increase the oxygen barrier performance of PLA without compromising its sustainable nature and following the principles of circular economy perspective. Coproducts coming from mill industries, such as wheat gluten proteins (WG), were used to produce PLA-WG-PLA multilayer complexes with improved barrier performance. Different technologies of industri…
Effect of different packaging methods on the free amino acid profiles of the deep-water rose shrimp (Parapenaeus longirostris) during frozen storage
2022
The composition of free amino acids (FAAs) in seafood products contributes to characterizing their flavor, as well as freshness and quality during storage. Deep-water rose shrimps (Parapenaues longirostris, Lucas, 1846) (DWRS) are being increasingly harvested in the Mediterranean Sea, and the captured specimens are quickly frozen onboard fishing trawlers to preserve freshness and post-harvest quality. Here, we quantified the FAA profiles of DWRS packaged using five methods: (1) 100% N2; (2) vacuum; (3) 50% N2 + 50% CO2; (4) commercial anhydrous sodium sulfite; and (5) air (control). All samples were quickly frozen at −35°C and stored for 12 months at −18°C. Arginine (661 mg/100 g), proline …
La nature au supermarché Sur le packaging des produits dits biologiques
2015
Altri cibi. Il packaging degli alimenti veg
2017
Il tema di questo contributo riguarda il packaging dei prodotti vegani e vegetariani nel mercato italiano della distribuzione organizzata. La scelta degli ambiti del packaging della gdo e del vegetarianismo ha a che fare con le attuali tendenze dietetiche che, come spesso accade con le scelte e le mode alimentari, mentre si diffondono massivamente si intrecciano tra di loro. Se, infatti, in linea di principio l’astensione dal mangiare carne è il passaggio giusto e inevitabile per portare avanti coerentemente gli interessi degli esseri animali, ed è dunque espressione di una presa di posizione etico-politica animalista, è vero che cibi vegani e vegetariani sempre più spesso entrano a far par…
Semiotic Roadmap for Designing Packaging
2015
This paper concerns the main aspects of semiotics of packaging. Packaging has to be considered as a special communicative touchpoint between brands and consumers, since it is a syncretic object (using various languages) with textures, materials, shapes and colours that consumers can see, touch, smell, involving different modes (visual, verbal, tactile) that convey a brand's core values.
Nature in vendita. Il packaging dei prodotti biologici
2012
Questo contributo indaga il funzionamento semiotico del packaging dei prodotti del mercato biologico. Tanti prodotti, tante marche, tanti pack che hanno in comune la naturalità come fi lo conduttore, una massa eteroclita che dice e ri-dice sempre lo stesso concetto di fondo. Ma come lo mette in forma? Quali sostanze specifi che vengono prodotte a livello del contenuto? E quali soggettività vengono delineate dal punto di vista narrativo ed enunciativo? Quali tipi di consumatori? Qui mi concentrerò su alcuni packaging alimentari, come confezioni per pasta, biscotti e altri prodotti di uso comune, prendendo in considerazione alcune delle marche più diffuse nei negozi specializzati bio.
Influence of Degradative Enzymatic Activities on the Shelf Life of Ready-to-Eat Prickly Pear Fruits
2012
Prickly pear fruit (Opuntia ficus indica L. Miller) belongs to the Cactaceae family. This species is very sensitive to low storage temperatures (< 5°C) which cause damages. The fruits can be peeled, suitably packaged and successfully commercialized as a ready-to-eat product. The main limit to the extension of the shelf life is the production of off-flavors due to different factors, the growth of microorganisms and the action of endogenous enzymes. Lipoxygenase (LOX) and Pectinesterase (PE) are involved in fruit degradation. In particular, LOX pathway is directly responsible for lipid oxidation, and the subsequent production of off-flavours, while PE causes the softening of fruit during m…