Search results for "food packaging"

Antimicrobial additives for poly(lactic acid) materials and their applications: current state and perspectives

2018

Poly(lactic acid)-based antimicrobial materials received considerable attention as promising systems to control microbial growth. The remarkable physicochemical properties of PLA such as renewability, biodegradability, and US Food and Drug Administration (FDA) approval for clinical use open up interesting perspectives for application in food packaging and biomedical materials. Nowadays, there is an increasing consumer demands for fresh, high-quality, and natural foods packaged with environmentally friendly materials that prolong the shelf life. The incorporation of antimicrobial agents into PLA-based polymers is likely to lead to the next generation of packaging materials. The development o…

Protection of active aroma compound against moisture and oxygen by encapsulation in biopolymeric emulsion-based edible films.

2008

International audience; Edible films made of ι-carrageenans display interesting advantages: good mechanical properties, stabilization of emulsions, and reduction of oxygen transfers. Moreover, the addition of lipids to ι-carrageenan-based films to form emulsified films decreases the transfer of water vapor and can be considered to encapsulate active molecules as flavors. The aim of this study was to better understand the influence of the composition and the structure of the carrageenan-based film matrices on its barrier properties and thus on its capacity to encapsulate and to protect active substances encapsulated. Granulometry, differential scanning calorimetry, and Fourier transform infr…

Poly(lactic acid)/carvacrol-based materials: preparation, physicochemical properties, and antimicrobial activity

2020

The current demand for new antimicrobial systems has stimulated research for the development of poly(lactic acid)/carvacrol (PLA/CAR)-based materials able to hinder the growth and spread of microorganisms. The eco-friendly characteristics of PLA and cytocompatibility make it very promising in the perspective of green chemistry applications as material for food and biomedical employments. The broad-spectrum biological and pharmacological properties of CAR, including antimicrobial activity, make it an interesting bioactive molecule that can be easily compounded with PLA by adopting the same techniques as those commonly used for PLA manufacturing. This review critically discusses the most comm…

Influence of high power ultrasound on physical-chemical properties of polypropylene films aimed for food packaging: barrier and contact angle features

2017

Investigation was focused on the impact of high power ultrasound (HPUS), also called thermosonication, on the oxygen permeation properties (permeability, solubility and diffusion coefficients) of barrier films aimed for food packaging. For this purpose, biaxially oriented polypropylene (BOPP) coated with acrylic/polyvinylidene chloride (BOPPAcPVDC) and biaxially oriented coextruded polypropylene (BOPPcoex) were used. The physical–chemical profile of the samples was determined using goniometry. There is a significant impact only of extreme HPUS conditions (the longest time and the highest amplitude) on the permeability, solubility and diffusion coefficients of oxygen through the BOPP films. …

Sulphur dioxide evolution during dried apricot storage

2009

Abstract Sulphur dioxide is used as a pre-treatment to facilitate drying, improve product quality and extend the shelf life of apricots. During storage, SO 2 losses are observed, thus reducing the effect of this agent. The aim of this paper is to analyze the evolution of SO 2 content in dried apricots packaged in different types of containers, namely glass and polypropylene trays thermosealed with different films (oriented polyamide OPA + polyethylene PE and polyamide PA + polypropylene PP). The packaging atmosphere was air in all cases. Storage was carried out at constant temperature: 5, 15, 25 and 35 °C. Stored samples were analysed periodically over 12 months. In order to model the SO 2 …

Hyperspectral image classification using CNN: Application to industrial food packaging

2021

Abstract During food tray packaging, some contamination may exist due to the presence of undesired objects. It is essential to detect anomalies during the packaging process in order to discard the faulty tray and avoid human consumption. This study demonstrates the on-line classification feasibility when using hyperspectral imaging systems for real-time food packaging control by using Convolutional Neural Networks (CNN) as a classifier in heat-sealed food trays. A hyperspectral camera is used to capture individual food tray information and fed to a CNN classifier to detect faulty food trays with object contamination. The proposed system is able to detect up to eleven different contamination…

Safety Evaluation of Food contact paper and board using Chemical Tests and in vitro Bioassays-The role of known and unknown substances

2010

International audience; In vitro toxicological tests has have been proposed as an approach to complement the chemical safety assessment of food contact materials, particularly those with a complex or unknown chemical composition such as paper and board. An EU 5th framework program project “BIOSAFEPAPER – Application of bioassays for safety assessment of paper and board for food contact” specially focused on the application of biotests to paper and board. The project included both chemical characterization and toxicological testing of a representative number of paper and board extracts prepared according to the proposed end use (wet, fatty and dry food contact). Among the concerns addressed …

Integrated Strategies to Improve the Quality of Wheat End-Products: Optimization of Processes and Development of Functional Food

Strategie integrate per il miglioramento qualitativo di prodotti da forno a base di grano: ottimizzazione dei processi produttivi e sviluppo di alimenti funzionali. Sono state sviluppate tecnologie applicate ai prodotti da forno per il miglioramento dei processi produttivi e lo studio di alimenti funzionali. In particolare è stato condotto uno studio su trattamenti sanitizzanti al fine di ridurre le contaminazioni microbiche (soprattutto lieviti) sul prodotto finito. E’ stata proposta una soluzione a base di perossido e argento colloidale in confronto con soluzioni fenoliche OPP. Il monitoraggio, biennale, è stato svolto nelle celle di lievitazione e raffreddamento del prodotto finito (pane…

Development and Characterization of Silver-Based Antimicrobial Ethylene–Vinyl Alcohol Copolymer (EVOH) Films for Food-Packaging Applications

2012

The use of silver as an antimicrobial in the food area has raised wide interest in recent years. In the present work, 0.001-10 wt % silver ions was satisfactorily incorporated into an ethylene-vinyl alcohol (EVOH) copolymer matrix by a solvent casting technique. The antibacterial efficacy of the composite was evaluated under laboratory conditions and in contact with some foods. The ionic compound did not affect the crystallinity or the water-induced plasticization of the materials and was homogeneously distributed across the surface and thickness of the films. When immersed in water, sorption-induced release of 50-100% of the silver ions took place in30 min. In the bacterial minimal growth …

Effect of Production Phase on Bottle-Fermented Sparkling Wine Quality

2015

This review analyzes bottle-fermented sparkling wine research at each stage of production by evaluating existing knowledge to identify areas that require future investigation. With the growing importance of enological investigation being focused on the needs of the wine production industry, this review examines current research at each stage of bottle-fermented sparkling wine production. Production phases analyzed in this review include pressing, juice adjustments, malolactic fermentation (MLF), stabilization, clarification, tirage, lees aging, disgorging, and dosage. The aim of this review is to identify enological factors that affect bottle-fermented sparkling wine quality, predominantly …