Search results for "food packaging"
showing 10 items of 108 documents
Diffusion of Oxygen through Cork Stopper: Is It a Knudsen or a Fickian Mechanism?
2014
International audience; The aim of this work is to identify which law governs oxygen transfer through cork: Knudsen or Fickian mechanism. This is important to better understand wine oxidation during post-bottling aging. Oxygen transfer through cork wafers is measured at 298 K using a manometric permeation technique. Depending on the mechanism, we can extract the transport coefficients. Increasing the initial pressure of oxygen from 50 to 800 hPa leads to a change in the values of the transport coefficients. This implies that oxygen transport through cork does not obey the Knudsen law. From these results, we conclude that the limiting step of oxygen transport through cork occurs in the cell …
Edible Arabinoxylan-Based Films. 1. Effects of Lipid Type on Water Vapor Permeability, Film Structure, and Other Physical Characteristics
2002
Arabinoxylans (AX) are natural fibers extracted from maize bran, an industrial byproduct. To promote this polymer as a food ingredient, development of edible coatings and films had been proposed. Indeed, composite arabinoxylan-based films were prepared by emulsifying a fat: palmitic acid, oleic acid, triolein, or a hydrogenated palm oil (OK35). Lipid effects on water vapor permeability (WVP), surface hydrophobicity (contact angles), lipid particle size, and mechanical properties were investigated. Results showed that OK35-AX emulsion films had the lowest WVP. Emulsified films presented a bimodal particle size distribution; however, the smallest particle mean diameter (0.54 microm) was obser…
Methods of in vitro toxicology
2002
In vitro methods are common and widely used for screening and ranking chemicals, and have also been taken into account sporadically for risk assessment purposes in the case of food additives. However, the range of food-associated compounds amenable to in vitro toxicology is considered much broader, comprising not only natural ingredients, including those from food preparation, but also compounds formed endogenously after exposure, permissible/authorised chemicals including additives, residues, supplements, chemicals from processing and packaging and contaminants. A major promise of in vitro systems is to obtain mechanism-derived information that is considered pivotal for adequate risk asses…
Using ATR-FTIR Spectroscopy To Design Active Antimicrobial Food Packaging Structures Based on High Molecular Weight Chitosan Polysaccharide
2007
ATR-FTIR spectroscopy has been used in this study to characterize the molecular mechanisms and kinetic processes that take place when a chitosonium acetate thin coating is put in contact with water solutions, Staphylococcus aureus solutions, microbial nutrient solutions, and with a high water activity TSA hydrogel medium to simulate the effect of direct contact with high moisture foods such as fresh meats, fish, and seafood products or beverages. The results of this work suggest that the biocide carboxylate groups that form when chitosan is cast from acetic acid solutions are being continuously evaporated from the formed film in the form of acetic acid (mechanism I) in the presence of envir…
Influence of packaging on the aroma stability of strawberry syrup during shelf life
2001
Different types of packaging (glass bottle, PVC, and PET) were compared for the preservation of aroma quality of a strawberry syrup during shelf life. Esters, alcohols, and aldehydes were analyzed by solid-phase micro-extraction (SPME) and solvent extraction. During storage, hydrolysis of esters in acids and alcohols led to a modification of the aroma profile which can be explained by the replacement of “fruity” and “fresh” notes by “dairy note” in the syrup. Aroma compounds that are responsible for fruity notes, such as methyl cinnamate, methyl anthranilate, and methyl dihydrojasmonate, were strongly reduced after 90 days. This could be explained by a selective interaction of these compoun…
Factors affecting the moisture permeability of lipid-based edible films: a review.
2002
Moisture transfers inside food products could be controlled or limited by the use of edible films. These are usually based on hydrophobic substances such as lipids to improve barrier efficiency. Water permeability of films is affected by many factors, depending on both the nature of barrier components, the film structure (homogeneous, emulsion, multilayer, etc.), crystal type, shape, size and distribution of lipids, and thermodynamics such as temperature, vapor pressure, or the physical state of water in contact to the films. After a brief presentation of lipids and hydrophobic substances used as moisture barrier, cited in the scientific literature, this article reviews all of the parameter…
Importance of surface tension characterization for food, pharmaceutical and packaging products: a review.
2006
This article reviews the various theoretical approaches that have been developed for determination of the surface tension of solids, and the applications to food industrial products. The surface tension of a solid is a characteristic of surface properties and interfacial interactions such as adsorption, wetting or adhesion. The knowledge of surface tension is thus of great interest for every domain involved in understanding these mechanisms, which recover a lot of industrial investigations. Indeed, it is the case for the packaging industry, the food materials science, the biomedical applications and the pharmaceutical products, cleaning, adhesive technology, painting, coating and more gener…
Lactic acid bacteria associated with vacuum-packed cooked meat product spoilage: population analysis by rDNA-based methods.
2007
Aim: To determine the lactic acid bacteria (LAB) implicated in bloating spoilage of vacuum-packed and refrigerated meat products. Methods and Results: A total of 18 samples corresponding to four types of meat products, with and without spoilage symptoms, were studied. In all, 387 colonies growing on de Man, Rogosa and Sharpe, yeast glucose lactose peptone and trypticase soy yeast extract plates were identified by internal spacer region (ISR), ISR-restriction fragment length polymorphism and rapid amplified ribosomal DNA restriction analysis profiles as Lactobacillus (37%), Leuconostoc (43%), Carnobacterium (11%), Enterococcus (4%) and Lactococcus (2%). Leuconostoc mesenteroides dominated …
Nanotechnologies for Active and Intelligent Food Packaging: Opportunities and Risks
2017
This chapter focuses on providing a comprehensive review on the current development of nanotechnology in the field of active and intelligent packaging for food. Systems devoted to intelligent food packaging require easy-to-read, cheap, robust, and safe systems that are able to provide on time information. Food and Drug Administration (FDA) considers that evaluations of safety, effectiveness, public health impact, or regulatory status of nanotechnology products should consider any unique properties and behaviors that the application of nanotechnology may impart. The lack of regulatory support providing standardized risk assessments of engineered nanomaterials (ENM) through integration of haz…
E-Nose Application to Food Industry Production
2016
Food companies worldwide must constantly engage in product development to stay competitive, cover existing markets, explore new markets, and meet key consumer requirements. This ongoing development places high demands on achieving quality at all levels, particularly in terms of food safety, integrity, quality, nutrition, and other health effects. Food product research is required to convert the initial product idea into a formulation for upscaling production with ensured significant results. Sensory evaluation is an effective component of the whole process. It is especially important in the last step in the development of new products to ensure product acceptance. In that stage, measurement…