Applications of active packaging for increasing microbial stability in foods: natural volatile antimicrobial compounds

Καπετανάκου, Αναστασία Ε.; Skandamis, Panagiotis

doi:10.1016/j.cofs.2016.06.001

Cited by 74 publications

(30 citation statements)

References 51 publications

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“…This technique goes beyond the traditional packaging functions, since the package, the product, and its environment interact to improve safety, quality, and sensory properties of the packaged food [ 10 ]. Among its versatile applications, active packaging via the emission of antimicrobial volatile substances, i.e., ethanol, essential oils, and plant extracts has stimulated scientific interest, since they may actively modify the atmosphere inside the food package throughout storage and distribution [ 11 , 12 , 13 ]. With regards to ethanol, its antifungal and antibacterial properties are well-documented.…”

Section: Introductionmentioning

confidence: 99%

Developing a Commercial Antimicrobial Active Packaging System of Ground Beef Based on “Tsipouro” Alcoholic Distillate

Καπετανάκου

Pateraki

Skandamis

2020

Foods

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The present study aimed to develop a commercial active packaging system of ground beef, by exploiting the antimicrobial and antioxidant properties of a traditional Greek alcoholic distillate called “tsipouro”. Commercial packages (500 g) were used and 40 mL of “tsipouro” was added in absorbent pads placed underneath the ground beef, while 10 mL was also mounted under the packaging film, facing the headspace. Samples were packaged in 80% O2: 20% CO2 and stored at 0, 4, 8, and 12 °C. Total Viable Counts, pseudomonads, Brochothrix thermosphacta, lactic acid bacteria, yeasts-moulds, pH, colour (L*, a*, b*), odour (buttery and acidic), and ethanol migration to ground beef (SPME/GC-FID) were determined. Moreover, mathematical models (square root and Arrhenius) describing the effect of temperature on determinant indicators of spoilage and quality deterioration like growth of dominant microorganisms and red colour reduction were developed and validated under non-isothermal conditions. B. thermosphacta dominated the microbial association of ground beef, while LAB were second in dominance, revealing a high growth potential at all assays. a* value (redness) was gradually decreased in controls, while samples treated with “tsipouro” showed more stable red colour during storage. Although ethanol was organoleptically detectable, especially at low storage temperatures (0–4 °C), it was rather perceived as a pleasant cool odour. Prediction by both models for microbial growth as well as those of Arrhenius model for reduction of a* value showed good agreement with the observations under non-isothermal storage. Overall, our study showed that the developed antimicrobial active packaging of ground beef based on “tsipouro”, combined with high oxygen MAP lead to an almost 2-fold shelf-life extension compared with controls during storage at chill and abuse temperatures.

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Section: Introductionmentioning

confidence: 99%

Developing a Commercial Antimicrobial Active Packaging System of Ground Beef Based on “Tsipouro” Alcoholic Distillate

Καπετανάκου

Pateraki

Skandamis

2020

Foods

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“…It is in practice that bifunctional sachets are used for this purpose (labels and mats), which contain a CO 2 emitter and an oxygen scavenger, which absorb oxygen and produce the same volume of carbon dioxide. Iron carbonate Source: study based on: [10,11,14,[27][28][29][30][31][32][33][34][35][36][37][38][39][40][41] [8].…”

Section: It Ismentioning

confidence: 99%

Innovations in the food packaging market: active packaging

Wyrwa

Barska

2017

Eur Food Res Technol

229

123

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“…Biodegradable and sustainable materials, such as synthetic biodegradable polymers, natural proteins and derivatives and polysaccharides and derivatives, are considered to be amongst the most efficient materials to be used for the controlled release of substances. Active and bioactive packaging technology have been reviewed in detail elsewhere [ 23 , 24 , 25 , 26 , 27 ].…”

Section: Active and Bioactive Packagingmentioning

confidence: 99%

“…Before the commercial production of a food product that contains an edible film or coating, the manufacturing company should take into account the regulatory status and the current legislation [ 27 ]. To maintain edibility, all film-forming components as well as any additives should be food-grade, safe materials and all processing facilities should meet high hygienic levels [ 32 ].…”

Section: Regulatory Issuesmentioning

confidence: 99%

Probiotic Incorporation in Edible Films and Coatings: Bioactive Solution for Functional Foods

Pavli

Tassou²,

Nychas

et al. 2018

IJMS

118

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Nowadays, the consumption of food products containing probiotics, has increased worldwide due to concerns regarding healthy diet and wellbeing. This trend has received a lot of attention from the food industries, aiming to produce novel probiotic foods, and from researchers, to improve the existing methodologies for probiotic delivery or to develop and investigate new possible applications. In this sense, edible films and coatings are being studied as probiotic carriers with many applications. There is a wide variety of materials with film-forming ability, possessing different characteristics and subsequently affecting the final product. This manuscript aims to provide significant information regarding probiotics and active/bioactive packaging, to review applications of probiotic edible films and coatings, and to discuss certain limitations of their use as well as the current legislation and future trends.

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Applications of active packaging for increasing microbial stability in foods: natural volatile antimicrobial compounds

Cited by 74 publications

References 51 publications

Developing a Commercial Antimicrobial Active Packaging System of Ground Beef Based on “Tsipouro” Alcoholic Distillate

Developing a Commercial Antimicrobial Active Packaging System of Ground Beef Based on “Tsipouro” Alcoholic Distillate

Innovations in the food packaging market: active packaging

Probiotic Incorporation in Edible Films and Coatings: Bioactive Solution for Functional Foods

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