جستجوی مقالات مرتبط با کلیدواژه "active packaging" در نشریات گروه "صنایع غذایی"

The aim of this research was to evaluate the effect of polyethylene (PE) films coated with menthol and carvacrol on the physicochemical, microbiological, and sensory properties of low-moisture Mozzarella cheese. At first, PE films were coated with MC-HPMC solution containing different concentrations of menthol and carvacrol (0, 1, 1.5 and 2%), Mozzarella cheeses were then packed with these active films, and physicochemical, antimicrobial, and sensory properties of cheese treatments for 30 days storage in refrigerator were studied. The results showed that over time, the pH and moisture amount of all treatments significantly were decreased, whereas, the acidity and hardness amounts of cheeses were increased, but their exchange rate in control significantly was higher than other samples (p<0.05). Packaging of cheeses with active PE films leads to decrease the growth rate of mesophyll bacteria and molds and yeasts in cheeses. At the end of storage period, the lowest number of molds and yeasts and microbial load were for samples packed in films containing 2% menthol and carvacrol. From the point of E. coli and S. aureus contamination, the samples packed in active films were safe until the last day of storage (30th days), while control sample was incredible at 17th of storage. Packaging of Mozzarella cheese in PE films containing different levels of menthol and carvacrol also leads to improved sensory acceptance of cheeses during refrigerated storage. Finally, the results demonstrated that coated PE films with solutions containing menthol and carvacrol active components had a positive effect on the extension of the Mozzarella cheese shelf life, especially, at 2% concentration.

Study on modern biodegradable packaging materials has attracted the attention of researchers, due to increasing concerns about food safety and environmental issues related to waste generated by non-degradable plastic packaging. One of these modern packaging technologies is active packaging, which offers a sustainable and environmentally friendly way to improve the shelf life of food. In the food packaging industry, gelatin is one of the frequently used biopolymers. In addition, gelatin has been used in the fields of cosmetics, food industry, tissue engineering, and pharmaceuticals due to properties such as good biocompatibility, unique functional properties, abundant extraction sources, and biodegradability. However, pure gelatin film exhibits low mechanical, antioxidant and antimicrobial properties, limiting its practical use as active packaging. Therefore, active packaging films and coatings are usually combined with various biopolymers, natural extracts, nanofillers to improve their properties, and enhance food safety. Rosemary is an evergreen plant, belonging to the Lamiaceae family. Its extract or essential oil has antioxidant, anti-inflammatory, anti-tumor, anti-obesity and anti-diabetic properties. Rosemary essential oil also has antibacterial and antifungal activity. These health benefits of rosemary are due to the phenolic substances in its composition, including carnosol, carnosic acid and rosemanol. Many studies have included rosemary essential oil in food packaging to prevent food spoilage. Aloe vera is a xerophytic plant belonging to the Aloaceae family that grows in tropical regions of the world. Several researchers have reported that aloe vera has a variety of biological activities, including anti-inflammatory, antioxidant, and immunomodulatory. In the past decades, the use of aloe vera gel in edible films has received attention due to its effectiveness in increasing the shelf life of various perishable foods. The antioxidant and antimicrobial potential of aloe vera gels make them an excellent example of active packaging.

In this study, rosemary essential oil was extracted using a Clevenger apparatus. Also, aloe vera gel was extracted from the aloe vera plant. Then, gelatin-based films were produced using the casting method. Afterward, the produced film thickness was measured using a digital micrometer. Also, the film samples were placed in glass vials containing calcium chloride, to measure the water vapor permeability. The film surface morphology analyzed using a scanning electron microscope. Also, an X-ray diffractometer was used in the 2θ = 5-75 to check the crystal structure. Furthermore, Fourier transform infrared spectroscopy was used to check the chemical structure of the films. Moreover, disc diffusion method was used to analyze the antimicrobial properties of the films.

The results showed that the thickness of the film containing aloe vera gel and rosemary essential oil was higher than the pure gelatin film. Also, water solubility and moisture content of the films were significantly reduced by adding aloe vera gel and rosemary essential oil. The pure gelatin film had a tensile strength of 20.74 MPa, flexibility of 21.42 % and Young's modulus was 165.14 MPa. The addition of rosemary essential oil increased the tensile strength of the film to 33.61 MPa. However, Young's modulus and flexibility of the film did not show a significant change (p < 0.05). Also, the addition of aloe vera gel increased the flexibility (30.24 %) of the film and decreased the tensile strength (17.92 MPa) and Young's modulus (44.18 MPa). In addition, the pure gelatin film had a uniform and smooth surface, which is the basic morphology of gelatin films. Also, the surface of the film maintained its uniformity and smoothness with the addition of aloe vera gel, which can indicate the complete dissolution of aloe vera gel as a result of its hydrophilic nature. Furthermore, the addition of rosemary essential oil formed a very homogeneous and uniform surface, which can be caused by the placement of rosemary essential oil inside the continuous polymer network of gelatin. X-ray diffraction results showed that at 2θ ~19°, all films had a broad peak, which indicates the semi-crystalline structure of gelatin and caused. However, the addition of rosemary essential oil and aloe vera gel did not cause a significant change in the crystalline structure of gelatin-based films, which could be due to the amorphous structure of aloe vera gel and rosemary essential oil. Also, the pure gelatin film had no antioxidant activity. However, the antioxidant activity of the film increased to 15.60% with the addition of aloe vera gel. Similarly, adding rosemary essential oil to the film caused 11.71% antioxidant activity of the film. In addition, pure gelatin and gelatin/aloe vera film did not have antibacterial activity. However, the addition of rosemary essential oil to the gelatin-based film caused significant antibacterial activity of the film, which is due to the presence of diterpene compounds such as carnosic acid, carnosol, rosmanol, isorosmanol, and rosmarinic acid in the structure of rosemary.

Briefly, gelatin active film containing rosemary essential oil and aloe vera gel was prepared using the casting method. Investigation of the optical, mechanical, barrier, antioxidant, and antimicrobial properties of the film samples showed that gelatin/rosemary essential oil/aloe vera gel film had the lowest water solubility and moisture content, promising mechanical, light barrier, and antioxidant properties. Also, this film had suitable antibacterial against Staphylococcus aureus (gram-positive) and Escherichia coli (gram-negative) bacteria, which indicates its significant potential for active food packaging.

In this study, biodegradable film was prepared from polyvinyl alcohol. Silver chloride nanoparticles and spirulina algae powder were used to modify the physicochemical structure and create antioxidant activity in the film. The surface morphology of the film was investigated. Polyvinyl alcohol film and its composites were used for packaging virgin olive oil. D-optimal design was used to investigate the effect of packaging type and storage time on the chemical, color and sensory characteristics of the oil. Chemical characteristics (acidity, peroxide value, refractive index and total phenol), sensory and color characteristics were investigated. The response surface method was used to investigate the effect of independent variables on the oil as well as the created mathematical models. The obtained results showed that in polyvinyl alcohol film modified with silver chloride particles and polyvinyl alcohol modified with silver chloride and spirulina particles, the presence of these particles on the surface of the film was completely evident. The results of the chemical, sensory and color analysis of the oil showed that the chemical, sensory and color quality of the oil decreased with the increase in the storage time of the oil in all packages. Peroxide value as the most important indicator of the quality of oils in normal packaging increased from 1 to 7 (mEq O2/Kg oil) during 30 days of storage, while in oil packaged with polyvinyl alcohol modified with silver chloride and spirulina algae, this increase was from 1 to 2 (mEq O2/Kg oil). In general, oils packaged with polyvinyl alcohol modified with silver chloride and spirulina algae showed the least quality changes compared to normal packaging, which indicates the ability of these films to control the quality and increase the shelf life of virgin olive oil.

In this research, the effects of carboxymethyl cellulose (CMC) contains lemon peel and walnut shell essential oils as edible coatings on the shelf life and postharvest losses of mushrooms were studied. Mushrooms were stored at 4 °C for 12 days and physicochemical characteristics were analyzed after 0, 4, 8 and 12 days of storage. During cold storage, the uncoated mushrooms showed rapid weight loss and total soluble solid changes while mushrooms treated with CMC coating containing lemon peel and walnut shell essential oils significantly (p<0.05) delayed these phenomena. Although firmness of both coated and control samples decreased throughout storage, the use of CMC-essential oils coating significantly (p<0.05) reduced the loss of firmness in mushroom samples. The L* value changes of the mushrooms coated with CMC-essential oils was lower than that of others. A significant (p<0.05) decrease in L* value and a significant (p<0.05) increase in a and b values occurred in all mushrooms during the maintenance period. The use of edible coating led to significant (p<0.05) decrease in number of microorganisms of the mushrooms during all days of storage. Incorporation of the essential oils into CMC coating solution caused increase in microbial quality of the coated samples. Using the CMC coating containing 3% lemon peel essential oil led to significantly increasing (p<0.05) of sensory parameter scores, so that the treatment containing 3% lemon peel essential oil had the highest acceptability score compared to control and other treatments.

Packaging is important for the protection, storage, and hygienic handling of food as well as raw materials, particularly against oxidation and microbial spoilage. Land filling of non-degradable waste caused by plastic packaging of food is one of the most major challenges in the world, which the use of natural and degradable biopolymers, including polysaccharides, is recommended to overcome this problem. Chitosan is a polysaccharide utilized in the structure of biodegradable edible films. The main limitation associated with chitosan-based films is poor mechanical properties, high water solubility, and water vapor permeability. The objective of this study was to improve the physicochemical performance of chitosan-based films. Chitosan-based films were prepared with guar dialdehyde in various blending ratios. The FTIR spectrum of composite film displayed a peak at 1683 cm-1 which approved the successful covalent interaction between the amino groups of chitosan and the aldehyde groups of guar dialdehyde. The optimal chitosan-dialdehyde guar gum film had the lowest solubility (20.03 %), lowest water vapor permeability (3.07 Ð 10-10 gmm / hmm2Pa), and the highest tensile strength (48.05 MPa) compared with other films. Moreover, the diameters of the inhibition zones for the films containing 10% rosemary extract against E. coli and S. aureus bacteria were 12.75 ± 0.07, and 20.55 ± 0.21 mm, respectively. Therefore, the results showed that the developed chitosan- guar dialdehyde film containing rosemary extract can be considered as a suitable alternative in an active fresh food packaging systems.

Vegetables have a short shelf life, and because they are eaten fresh, it is necessary to use healthy and natural methods to increase their shelf life. The present study has investigated the effect of active packaging containing the active ingredient of thymol on the color and pH measurements, microbial evaluation, total mold and yeast count, and the sensory properties of seasonal salad during six-day storage refrigerator temperature. For this purpose, seasonal salads were packed with oriented polypropylene (OPP) and low-density polyethylene (LDPE) films immersed in thymol essential oil for 1, 2, and 3 days. Results show that season salads packed with OPP and LDPE films immersed in thymol essential oil for three days had higher pH and lower mold and yeast count than control and other treatments. The mold and yeast count were significantly lower (p < 0.05) in a sample packed with OPP films containing essential oil compared to the LDPE/ thymol essential oil. The L* and a*values decreased during storage time. The L* and -a * indices of season salads were lower in OPP and LDPE films immersed in thymol essential oil for three days than the neat and other groups. Sensory evaluation showed that immersion in thymol essential oil improved sensory attributes (p <0.05).  The coated films, especially OPP, improved the color, reduced the number of mold and yeast, increased the shelf life, and improved the sensory attributes of seasonal salads. Therefore, films treated with thymol essential oil can act as active packaging.

In this study, bacterial cellulose based antioxidant films containing 5%wt of rosemary essential oil (REO) were prepared. The effect of lamination (production of multilayer film) and beta-cyclodextrin (β-CD) (as complex agent) on the physicochemical, antioxidant and release properties of the active films was studied. X-ray diffraction analysis revealed that the REO was able to decrease the crystallinity of bacterial cellulose film. Results of physical tests revealed that the addition of 5% REO caused to increase of water vapor permeability and decrease of mechanical stiffness and using of β-CD and lamination diminished these negative effects of REO and effect of lamination was more than β-CD. REO had a significant effect on color properties and caused to increase b values and decrease L values. REO loaded film had good antioxidant activity (68.7%) but this property decreased after lamination and β-CD complexion.  The β-CD and lamination decreased the migration rate of REO from matrix of bacterial cellulose films and the effect of lamination was more than β-CD.

Among the various active packaging technologies, antimicrobial packaging has been the focus of more recent research. This study aimed to investigate the antimicrobial and antioxidant properties of polypropylene films coated with myrtle and rosemary extract on mayonnaise. Extracts of myrtle and rosemary at 0, 0.1, 0.15 and 0.2% levels were used to cover polypropylene films. Chemical properties of mayonnaise (pH, acidity, peroxide value), Antimicrobial properties against Escherichia coli and Staphylococcus aureus and Candida albicans alone and in the presence of mayonnaise, Sensory properties (Smell, taste, color, overall acceptability) were assessed for 21 days at 7-day intervals at 4 °C. The results showed that with time the rate of change of pH decreased and the acidity increased and in all treatments pH (less than 4.1) and acidity (0.69 - 0.72%) changes were in standard range for 21 days. The peroxide value of mayonnaise stored in polypropylene films was significantly reduced compared to the control. Polypropylene films containing rosemary extract had more antimicrobial activity than myrtle extract. The number of microorganisms control treatment increased with time the number of microorganisms of mayonnaise decreased in the presence of polypropylene films containing myrtle and rosemary extract (p <0.05). Myrtle and rosemary extract increased the overall acceptability of mayonnaise compared to the control by improving smell and taste. Coating of 0.15% rosemary extract with polypropylene films was the best treatment for increasing the shelf life of mayonnaise.

Antioxidant active packaging is one of the active packaging that prevents of lipid oxidation by releasing antioxidant during storage of food. In recent years the use of natural antioxidant instead of the synthetic variety in these packaging has been considered. The aim of this study was evaluating the performance of polymeric film coated with natural antioxidant (Rosemary Extract) to prevent lipid oxidation in butter. With three different concentrations (0. 1%، 0. 15%، 0. 2%)، the ethanolic extract of Rosemary was sprayed on the surface of low density polyethylene films (LDPE). Films without extract was used as control. Phenolic compounds migration from the surface of film to 95% ethanol (fatty food stimulant) was measured at 4ºc during 10 hours. With increasing time and extract concentration، migration to ethanol increased.

Active packaging is one of the innovative concepts in food packaging that has been used for controlling environmental parameters such as moisture content in the package. In this study the quality and quantity characteristics of button mushroom were investigated by color, maturity index, opening caps and weight loss after the storage at refrigerator temperature (5 ±2 ° C). The treatments included packaging film at two levels: (clear PVC box and stretch PVC), moisture absorber at four levels: and storage time at five levels: (0, 4, 8, 12 and 16 days). Four moisture absorber treatments were included: the first treatment containing silica gel 1.25 g, the secondary treatment silica gel 2.5 g, the third treatment only spongy foam, the forth treatment containing silica gel 1.25 g and spongy foam. The analyses showed that the stretch PVC in comparison to clear PVC films had the lowest open cap mushroom and weight loss. Silica gel (1.25g) treatment and only foam treatment with stretch PVC film had the lowest open cap. The sensorial evaluation showed there was no significant difference between treatments in terms of maturity index. In terms of cap color, judges preferred button mushrooms treatments by silica gel (1.25 g) with clear PVC box and Silica gel (1.25g) with stretch PVC treatments and there were significant differences between them and other treatments.