Packaging aspects for processing and quality of foods treated by pulsed light

Júnior, Luís Marangoni; Cristianini, Nello; Anjos, Carlos Alberto Rodrigues

doi:10.1111/jfpp.14902

Cited by 20 publications

(3 citation statements)

References 75 publications

(179 reference statements)

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“…The mechanical properties of packaging materials are of great importance for maintaining their integrity and stability during handling, storage, and transportation (Marangoni Júnior et al, 2020b, c;Shahbazi, 2017). The characteristics of tensile strength (TS), elongation at break (EB), and modulus of elasticity (ME) of the SA/HC films are shown in Table 2.…”

Section: Thickness and Mechanical Propertiesmentioning

confidence: 99%

Sustainable Packaging Films Composed of Sodium Alginate and Hydrolyzed Collagen: Preparation and Characterization

Júnior

Rodrigues

Silva

et al. 2021

Food Bioprocess Technol

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Hydrolyzed collagen (HC) has been extensively explored in the food sector because of its functional properties and broad availability as a low-cost byproduct. However, its widespread use as a component of edible films lacks detailed information. In this study, sodium alginate/hydrolyzed collagen (SA/HC) films with distinct loadings of HC (10, 20, and 30%) were prepared. FT-IR results suggested the formation of intermolecular chemical bonds between SA and HC. When the control sample was compared with the highest concentration of HC evaluated, it was confirmed that incorporating HC increased the maximum degradation rate temperature from 226.51 to 232.89 °C (second thermal event). The thickness of all the SA/HC films increased as a function of the HC load, and a reduction of the water vapor transmission rate (WVTR) from 1215.7 ± 71.0 to 592.4 ± 52.2 g m −2 day −1 was observed. Although SEM images showed the addition of hydrolyzed collagen led to a discontinuity in the film polymeric matrix, there was no statistically significant influence on the tensile strength. However, the elongation at break experienced a significant reduction (from 11.1 ± 7.4 to 4.0 ± 2.4%), by comparing the control sample and a 30% HC loading. In general, SA/HC films with a 10% HC loading resulted in a superior general performance, so this formulation is recommended for future food packaging studies.

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Section: Thickness and Mechanical Propertiesmentioning

confidence: 99%

Sustainable Packaging Films Composed of Sodium Alginate and Hydrolyzed Collagen: Preparation and Characterization

Júnior

Rodrigues

Silva

et al. 2021

Food Bioprocess Technol

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“…Polyethene is impermeable to liquids and only slightly permeable to water vapour. It is suitable for packaging frozen foods due to its exceptional flexibility at low temperatures [35]. Trays coated with aluminium or polypropylene are also used.…”

Section: Frozen Food and Sensory Treatmentmentioning

confidence: 99%

Sustainable Consumption Using the Example of Food Processing in a Restaurant

Gričar

Šugar

2021

Sustainability

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While strategy is of great importance in the hospitality industry, this article is in regard to the process. Therefore, for the first time, this article examines how stuffed yellow peppers are frozen (congelé) and later served as a portion of hot food in restaurants. A sensory analysis was performed, and tasters were invited. Data were collected over three different periods that represented the duration of freezing. The results of the descriptive statistical analysis indicated that the evaluated frozen dishes exhibited degrees of sensory deterioration. The findings are critical to the restaurant business because recipes are often skipped, and the process depends solely on the chefs. The primary value added for management is that strict recipes could improve the cost and shelf life of meals prepared and then frozen in the restaurant by lowering the storage temperature or shortening the freezing time. Incidentally, such analysis should be a continuous development to reduce energy consumption and increase food quality. The consistent results first demonstrated a decreased mouthfeel of the sauce after the first month and, second, a higher stickiness after two months of freezing. In addition, the nutritional values of the dish were calculated using trademarked software.

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“…Some packaged food-processing technologies are already widely consolidated in the industry, such as pasteurization and sterilization. However, in recent years, studies have focused on innovative methods of processing packaged foods, such as high-pressure processing, microwave-assisted sterilization, irradiation, plasma, ultrasound, UV light treatments, and pulsed light, among others [21]. As these technologies utilize distinct mechanisms of action, the packaging requirements for each one of them are different and must be investigated regarding their integrity related to different processing methods, as well as their efficiency during the food's shelf life.…”

mentioning

confidence: 99%