Characterization of multi-functional, biodegradable sodium metabisulfite-incorporated films based on polycarprolactone for active food packaging applications

Jeong, Suyeon; Lee, Sang Chul; Cho, Chi Heung; Yoo, SeungRan

doi:10.1016/j.fpsl.2020.100512

Cited by 20 publications

(14 citation statements)

References 45 publications

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“…It has gained popularity as a functional food because of its reported anticancer activity and antitumor effects as well as health‐promoting effects, including weight control, and antimicrobial, antioxidant, and cholesterol‐lowering effects (Dimidi et al., 2019). However, despite its various benefits, the strong and sour smell of kimchi owing to the presence of several functional groups has prevented it from becoming popular globally (Hwang et al., 2018; Jeong et al., 2020). Thus, the increased consumption of kimchi has necessitated the development of products with reduced odor (Jeong et al., 2020).…”

Section: Introductionmentioning

confidence: 99%

“…However, despite its various benefits, the strong and sour smell of kimchi owing to the presence of several functional groups has prevented it from becoming popular globally (Hwang et al., 2018; Jeong et al., 2020). Thus, the increased consumption of kimchi has necessitated the development of products with reduced odor (Jeong et al., 2020).…”

Section: Introductionmentioning

confidence: 99%

“…Numerous studies have been performed to investigate the utility of various adsorbents, including activated carbon, silica, alumina, zeolites, and a combination of α‐tocopherol and charcoal pack, in mitigating the formation of compounds with bad odor (Jeong & Yoo, 2017). Among these potential adsorbents, synthetic active compounds have faced criticism because of their possible toxic effects; this has resulted in many consumers not preferring such packaging components (Jeong et al., 2020). Consumers desire products containing natural additives rather than synthetic substances; an alternative may be active packaging developed using additives obtained from vegetables with specific properties (Amaro‐Blanco et al., 2018).…”

Section: Introductionmentioning

confidence: 99%

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Deodorization films based on polyphenol compound‐rich natural deodorants and polycaprolactone for removing volatile sulfur compounds from kimchi

Jeong¹,

Lee²,

Cho³

et al. 2021

Journal of Food Science

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As natural polyphenols have been known to have the deodorizing activity, the deodorizing properties and mechanisms of action of polyphenols, the main constituents of green tea extract (GTE), black tea extract (BTE), and grape seed extract (GSE), against volatile sulfur compounds (VSCs) in kimchi were investigated. Six VSCs were targeted and detected to be in high abundance in kimchi. The deodorizing activity (%) toward VSCs was found to be in the following order: GSE (58.4 to 91.8) >GTE (37.6 to 73.8) >BTE (28.4 to 60.3). This was attributed to the high phenolic (892.6 ± 10.5 mg GAE/g) and flavonoid (666.5 ± 23.9 mg CE/g) contents in GSE, that is, polymeric proanthocyanidins (85.97%). Particularly, the hydroxyl groups in the polyphenols showed deodorizing activity against VSCs via a sulfur‐capture reaction. For packaging applications, deodorization films based on GSE and polycaprolactone were developed, and the GSE/polycaprolactone 20% films exhibited strong deodorizing effects (54.9 to 99.8%) against kimchi VSCs.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Deodorization films based on polyphenol compound‐rich natural deodorants and polycaprolactone for removing volatile sulfur compounds from kimchi

Jeong¹,

Lee²,

Cho³

et al. 2021

Journal of Food Science

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“…№ 1 С. [6][7][8][9][10][11][12][13][14][15][16] Введение Мясные продукты относятся к скоропортящимся. Для увеличения их срока хранения и использования в течение года, независимо от сезона, требуется специальная обработка [1].…”

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“…В статье S. Jeong и др. разработаны многофункциональные биоразлагаемые пленки с использованием метабисульфита натрия в качестве активного соединения наряду с поликапролактоном [16]. Такая пленка обладает антиоксидантными и антимикробными свойствами, а также способна сохранять кислород в упаковке.…”

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Frozen Meat-Containing Semi-Finished Minced Products: Biopolymer Packaging Materials

Korotkiy

Korotkaya

Rasshchepkin

et al. 2021

Food Processing: Techniques and Technology

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Introduction. Meat-containing semi-finished minced products demonstrate a wide variety of properties, as they contain both plant and meat components. This heterogeneity makes it difficult to plan the freezing process. In view of the current environmental situation, packaging films used for cold storage should be biodegradable. The effect of low-temperature freezing and storage on biodegradable polymers remains understudied. The research objective was to find the optimal modes for minced-meat semi-finished products frozen in a biopolymer package. Study objects and methods. The study featured zrazy, or meat balls, with vegetable filling and a biopolymer film based on corn starch. It involved a laboratory combination freezing and storage cabinet and an XLW(M) tension tester to establish the physical properties of the film. Results and discussion. The meat-containing semi-finished minced products were vacuum-packaged in biopolymer material and subjected to convection, contact, and combined freezing. The experiments resulted in a new combined method of freezing for biopolymer-packaged semi-finished meat-containing products. The research also tested the strength properties of the CornBag biopolymer film during freezing and cold storage. The paper introduces a graphoanalytic method of calculation of freezing time. Conclusion. The new combined freezing method involved vacuum packaging, air-blast subfreezing, and further freezing on a refrigerated plate. The biopolymer film proved suitable for freezing and cold storage of food products. It keeps the product from drying, reduces vitamin losses, and preserves sensory properties. The optimal storage mode was –18°C, the maximum storage time – 6 months. The improved freezing technology combined freezing method with convective air-blasting and contact freezing on a refrigerated plate for products pre-packaging in a biopolymer vacuum bag. The optimal freezing parameters: temperature = –40°С, time = 85 min, rate = 1.33 cm/h.

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Chitosan active coating on paperboard surface forming an anti‐insect grain‐based food packaging

et al. 2022

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Characterization of multi-functional, biodegradable sodium metabisulfite-incorporated films based on polycarprolactone for active food packaging applications

Cited by 20 publications

References 45 publications

Deodorization films based on polyphenol compound‐rich natural deodorants and polycaprolactone for removing volatile sulfur compounds from kimchi

Deodorization films based on polyphenol compound‐rich natural deodorants and polycaprolactone for removing volatile sulfur compounds from kimchi

Frozen Meat-Containing Semi-Finished Minced Products: Biopolymer Packaging Materials

Chitosan active coating on paperboard surface forming an anti‐insect grain‐based food packaging

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