Optimization of heat-sealing properties for antimicrobial soybean protein isolate film incorporating diatomite/thymol complex and its application on blueberry packaging

Lu, Junyu; Li, Ting; Ma, Ling; Li, Sen; Jiang, Wangqing; Qin, Wen; Li, Shasha; Li, Qingye; Zhang, Zhiqing; Wu, Hejun

doi:10.1016/j.fpsl.2021.100690

Cited by 34 publications

(7 citation statements)

References 44 publications

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“…Coatings can be made of protein, lipid, polysaccharide, resin, or any combination of, as well as originate from both plant and animal sources. During processing, handling, and storage, coating creates a barrier for gases and moisture and also serve as natural delivery systems for postharvest chemicals [ 80 , 81 , 82 , 83 , 84 , 85 , 86 , 87 ]. Fruit and vegetables can be treated with soy lecithin-based compounds to delay ripening, maintain firmness, reduce physiological problems, and enhance their appearance and marketability [ 88 , 89 ].…”

Section: Factors Affecting Husk Scald Incidencementioning

confidence: 99%

Pomegranate Husk Scald Browning during Storage: A Review on Factors Involved, Their Modes of Action, and Its Association to Postharvest Treatments

Maghoumi

Amodio

Fatchurrahman

et al. 2022

Foods

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The pomegranate (Punica granatum L.), which contains high levels of health-promoting compounds, has received much attention in recent decades. Fruit storage potential ranges from 3 to 4 months in air and from 4 to 6 months in Controlled Atmospheres (CA) with 3–5% oxygen and 10–15% carbon dioxide. Storage life is limited by decay, chilling injury, weight loss (WL), and husk scald. In particular, husk scald (HS) limits pomegranate long-term storage at favorable temperatures. HS appears as skin browning which expands from stem end towards the blossom end during handling or long-term storage (10–12 weeks) at 6–10 °C. Even though HS symptoms are limited to external appearance, it may still significantly reduce pomegranate fruit marketability. A number of postharvest treatments have been proposed to prevent husk scald, including atmospheric modifications, intermittent warming, coatings, and exposure to 1-MCP. Long-term storage may induce phenolic compounds accumulation, affect organelles membranes, and activate browning enzymes such as polyphenol oxidases (PPO) and peroxidases (POD). Due to oxidation of tannins and phenolics, scalding becomes visible. There is no complete understanding of the etiology and biochemistry of HS. This review discusses the hypothesized mechanism of HS based on recent research, its association to postharvest treatments, and their possible targets.

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Section: Factors Affecting Husk Scald Incidencementioning

confidence: 99%

Pomegranate Husk Scald Browning during Storage: A Review on Factors Involved, Their Modes of Action, and Its Association to Postharvest Treatments

Maghoumi

Amodio

Fatchurrahman

et al. 2022

Foods

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show abstract

“…Differential scanning calorimetry (DSC) thermograms are often used to define the sealing temperature of packaging materials. 42 The melting point of traditional packaging materials, like high-density polyethylene (HDPE), low-density polyethylene (LDPE), and linear low-density polyethylene (LLDPE), range from 110 °C to 140 °C, 43 while the endothermic peak of the heat-sealable cellulose films improved from a lower 78 °C to 133 °C with the increase in the co-mixing agents according to the DSC curves in Fig. 2b, c, and d.…”

Section: Possible Mechanisms Of the Heat-sealable Cellulose Filmsmentioning

confidence: 97%

A binder-free method to produce heat-sealable and transparent cellulose films driven by a confined green solvent

Huang

Chen

et al. 2023

Green Chem.

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“…DSC thermograms of films, composed of SPI, glycerol and the incorporation of diatomite and/or thymol, as antimicrobial additives, exhibit melting endotherms with peak values between 116.2°C and 121.1°C. Seal strength is optimized; a relatively low maximum value around 0.16 N.mm −1 can be obtained at jaw temperature of 139.5°C, seal time of 2.5 s and seal pressure of 0.48 N.mm −2 190 . Another study measures glass transition temperatures of SPI, plasticized with glycerol, around –20°C, but no relation is made between thermal properties and seal behaviour.…”

Section: Other Heat Sealable Polymersmentioning

confidence: 99%

“…190 Another study measures glass transition temperatures of SPI, plasticized with glycerol, around -20 C, but no relation is made between thermal properties and seal behaviour. Very low seal strengths, below 0.1 N.mm À1 , are reported 191.…”

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confidence: 99%

Seal materials in flexible plastic food packaging: A review

2023

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Flexible packaging has many advantages in the food industry, arising from low weight, formability, multilayer complexity and cost. Heat sealing is a very efficient technique to close flexible food packaging. Currently, many thermoplastic materials are used in seal layers. A seal can be formed when these materials are heated and brought into contact; thereafter, polymer chains diffuse across the seal interface and entangle. Hydrogen bonds, polar and ionic interactions are molecular forces that can come into play, depending on the thermoplastic materials that are used in the seal layer. Bonds between identical polymers, referred to as autohesion, are formed in pouch applications (e.g., horizontal and vertical form-fill-seal packages). In lidding applications, the flexible film is sealed to a rigid cup, tray or bottle, whereby bonds can be formed between non-identical polymers because the materials are often provided by different suppliers. All heat seal technologies imply heating of seal layers but differ in the heating principle. In the food industry and in most scientific seal studies, the seals of mono-and multilayered packaging are mainly formed by conductive heating. Recently, the use of emerging technologies, such as ultrasonic and laser heating, is increasingly described in recent papers. Applied seals are characterized by strength after a specified cooling time. Immediately after heating, this strength is referred to as hot tack. A good seal performance is crucial to guarantee food safety and quality. Besides strength, tightness is important to prevent food degradation, caused by microorganisms and external gases, and to keep aromatic gases inside the package. This review aims to give a literature overview that can support stakeholders in the food industry to improve and optimize the material selection in flexible packaging, in order to obtain seals with desired tightness and strength. Heat seal studies on materials and seal technology of flexible food packaging, such as pouches and lidding films, are considered. Scientific data are categorized from a materials' perspective, based on chemical structure, which is revealed by chemical and thermal analysis. A majority of the seal studies is categorized in a first section on polyolefins as seal layers. The following sections describe the seal functionality of (i) ethylene copolymers, such as ionomers; and (ii) polyesters, such as poly (ethylene terephthalate), pol (lactic acid) and poly (butylene succinate). The role of plasticizers, fillers and other

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Optimization of heat-sealing properties for antimicrobial soybean protein isolate film incorporating diatomite/thymol complex and its application on blueberry packaging

Cited by 34 publications

References 44 publications

Pomegranate Husk Scald Browning during Storage: A Review on Factors Involved, Their Modes of Action, and Its Association to Postharvest Treatments

Pomegranate Husk Scald Browning during Storage: A Review on Factors Involved, Their Modes of Action, and Its Association to Postharvest Treatments

A binder-free method to produce heat-sealable and transparent cellulose films driven by a confined green solvent

Seal materials in flexible plastic food packaging: A review

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