Developments in the active packaging of foods

Vermeiren, Lieve; Devlieghere, Frank; Beest, M Van; Kruijf, N. de; Debevere, Johan

doi:10.1016/s0924-2244(99)00032-1

Cited by 710 publications

(431 citation statements)

References 24 publications

Supporting

Mentioning

387

Contrasting

Unclassified

Order By: Relevance

“…Heatsealed polymer trays are widely used for packaging food products, particularly meat and fish [1]. In the heat sealing process a polymer top film is applied to the polymer tray under elevated temperature and pressure in order to enclose the food product in an airtight environment [2].…”

Section: Introductionmentioning

confidence: 99%

Atmospheric pressure plasma treatment of amorphous polyethylene terephthalate for enhanced heatsealing properties

Dowling

Tynan

Ward³

et al. 2012

International Journal of Adhesion and Adhesives

View full text Add to dashboard Cite

An atmospheric pressure plasma system has been used to treat amorphous polyethylene terephthalate (APET) to enhance its healseal properties to a polyethylene terephthalate (PET) film. The plasma treated APET sheet material was thermoformed into trays for use in the food packaging industry and heatsealed to a PET film. The heatsealing properties of the resulting package were assessed using the burst test technique. It was found that the plasma treatment significantly enhanced the adhesive properties and an increase in burst pressure from 18 to 35 kPa was observed for plasma treated food trays. The APET surface chemistry was assessed after plasma treatment where it was found that the plasma treatment had affected an increase in oxygen and an addition of nitrogen species to the polymer surface. The surface roughness (R a ) of the plasma treated samples was also observed to increase from 0.4 to 0.9 nm after plasma treatment. IntroductionHeatsealed polymer trays are widely used for packaging food products, particularly meat and fish [1]. In the heat sealing process a polymer top film is applied to the polymer tray under elevated temperature and pressure in order to enclose the food product in an airtight environment [2]. The conventional method for creating a strong bond between a food tray and a top film is to use a co-extruded heatseal layer ( Figure 1).

show abstract

Section: Introductionmentioning

confidence: 99%

Atmospheric pressure plasma treatment of amorphous polyethylene terephthalate for enhanced heatsealing properties

Dowling

Tynan

Ward³

et al. 2012

International Journal of Adhesion and Adhesives

View full text Add to dashboard Cite

show abstract

“…Due to health concerns of consumers, extensive research has been conducted on natural antioxidants, such as protein or phenolic extracts and vitamins E and C, in place of synthetic antioxidants, such as butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) (Moore et al, 2003;Rajalakshmi & Narasimhan, 1996;Vermeiren, Devlieghere, van Beest, de Kruijf, & Debevere, 1999;Wu, Weller, Hamouz, Cuppett, & Schnepf, 2001). The natural antioxidants are readily accepted by consumers and do not require safety tests if they are components of food that are generally recognized as safe (GRAS) (Rajalakshmi & Narasimhan, 1996).…”

Section: Introductionmentioning

confidence: 99%

Antioxidant activity of protein extracts from heat-treated or thermally processed chickpeas and white beans

Arcan

Yemenicioğlu

2007

Food Chemistry

View full text Add to dashboard Cite

In this study, antioxidant activities of water-soluble protein extracts from chickpeas and white beans were investigated. The area under the curve (AUC) values of lyophilized crude protein extracts (dialyzed or undialyzed) from thermally processed (121°C for 20 min) or heat-treated (90°C for 20 min) chickpeas (73-91 lmol trolox/g) and white beans (39-67 lmol trolox/g) indicated a higher free radical-scavenging capacity and thermostability for chickpea proteins than for white bean proteins. The thermal processing also increased the Fe +2 -chelating capacity of lyophilized chickpea crude protein extracts 1.8-fold whereas it caused a 2.3-fold reduction in the Fe +2 -chelating capacity of lyophilized white bean crude protein extracts. Dialysis increased the protein content of lyophilized chickpea extracts 1.5-2-fold but it did not affect the protein content of lyophilized white bean extracts significantly. Ammonium sulfate precipitation was not effective for selective precipitation of antioxidant proteins. However, it improved the free radical-scavenging capacity of lyophilized protein extracts from thermally processed chickpeas and white beans by almost 25% and 100%, respectively. DEAE-cellulose chromatography, indicated the presence of five (A 1 -A 5 ) and three (B 1 -B 3 ) antioxidant protein fractions in heat-treated and thermally processed chickpea protein extracts, respectively, and can be used for the partial purification of antioxidant proteins. The results of this study showed the good potential of chickpea proteins as thermostable natural food antioxidants.

show abstract

“…Most of these are supplied as sachets or integrated into fi lms. Many of the claims for ethylene adsorbing or absorbing capacity have been poorly documented so the effi cacy of these materials is diffi cult to substantiate [Vermeiren et al 1999;Zagory 1995]. Ethylene scavengers have been proven to be eff ective in the storage of packaged fruits, including kiwi fruit, bananas, avocados, and persimmons [Sacharow 1998].…”

Section: Introductionmentioning

confidence: 99%

Preparation of Ethylene Scavenger Based on KMNO4 to the Extension of the Storage Time of Tomatoes

Dobrucka

Leonowicz

Cierpiszewski

2017

SOEP

View full text Add to dashboard Cite

Ethylene is one of the simplest plant growth regulators and is known to play a role in many physiological processes in fruit and vegetables. It helps to accelerate ripening in fruit, followed by aging and ultimately death. It is known that much fresh produce emits relatively large amounts of ethylene and smaller amounts of alcohol, aldehyde, and ester vapours in addition to carbon dioxide. Th e eff ect on the respiration rate depends primarily on the relative concentration compared to the ethylene emission of the plant, rather than on the absolute ethylene concentration. Th e removal of ethylene gas from the package headspace slows senescence and prolongs shelf life. Various methods of ethylene control are off ered commercially, including several based on ethylene adsorption/oxidation.Th e aim of this study was to prepare an ethylene scavenger with the use of potassium permanganate. Th e prepared ethylene scavenger was used extend the storage time of fresh tomatoes. Th e storage conditions were similar to tomato vegetable storage conditions at home and on shop shelves. Th is test used three equal groups (fi ve replicates per group) and placed them in commercial plastic packaging. Th e fi rst group of tomatoes was placed in packaging without any ethylene absorber, while the other two groups were placed in packaging with any ethylene absorber. Th e sachets placed in the packaging contained respectively 1 and 2 grams of previously prepared ethylene absorber. Th e fi rst mold on the tomatoes in the packaging with ethylene absorber occurred on the ninth day of the experiment. In the two remaining packets, mold appeared aft er nearly fi fty days. Th ere were diff erences in the fi rst group of stored tomatoes. Also, the obtained results confi rmed the possibility of using ethylene absorber with zeolite for food storage. Wpływ etylenu na szybkość oddychania zależy przede wszystkim od względnego stę-żenia emisji etylenu przez rośliny. Nie zależy natomiast od bezwzględnego stężenia etylenu. Usunięcie etylenu z przestrzeni opakowania spowalnia starzenie i wydłuża okres przydatności do spożycia. Na rynku dostępne są różne metody kontroli emisji etylenu, między innymi oparte na adsorpcji. Głównym celem niniejszych badań było opracowanie pochłaniacza etylenu na zeolicie z wykorzystaniem nadmanganianu potasu. Opracowany pochłaniacz etylenu został wykorzystany do przedłużenia czasu przechowywania świeżych pomidorów. Warunki przechowywania pomidorów były podobne to warunków sklepowych. Badane pomidory zostały podzielone na trzy równe grupy (pięć powtórzeń na grupę) i umieszczone w komercyjnych opakowaniach z tworzywa sztucznego. Pierwsza grupa pomidorów umieszczona została w opakowaniu bez pochłaniacza etylenu, podczas gdy pozostałe dwie grupy były umieszczone w opakowaniu z pochłaniaczem etylenu. Saszetki zawierały odpowiednio 1 i 2 g wcześniej przygotowanego pochłaniacza. Pierwsze objawy psucia na pomidorach pojawiły się w dziewiątym dniu eksperymentu. W dwóch pozostałych próbach pleśń pojawiła się po prawie pięćdz...

show abstract

Developments in the active packaging of foods

Cited by 710 publications

References 24 publications

Atmospheric pressure plasma treatment of amorphous polyethylene terephthalate for enhanced heatsealing properties

Atmospheric pressure plasma treatment of amorphous polyethylene terephthalate for enhanced heatsealing properties

Antioxidant activity of protein extracts from heat-treated or thermally processed chickpeas and white beans

Preparation of Ethylene Scavenger Based on KMNO4 to the Extension of the Storage Time of Tomatoes

Contact Info

Product

Resources

About