Search results for "active packaging"
showing 4 items of 34 documents
A Headful of T4 Coliphage DNA Packaged to Fasces-Like Globules in Fractal Models
1998
We present a new model for T4 DNA packaging based on fractal considerations. The proposed model is based on electron microscopic observations of spread and packaged DNA. The model takes into account enzymatically and unidirectionally driven packaging, and quick release of the DNA during infection. We also consider the different biochemical reactions of the packaging process.
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…
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…
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…