The benefits of processing and packaging

Galić, Kata; Ščetar, Mario; Kurek, Mia

doi:10.1016/j.tifs.2010.04.001

Cited by 78 publications

(40 citation statements)

References 59 publications

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“…The choice of the best material to be used in food packaging is essential to maintain the benefits of quality, safety and security offered by the technologies of preservation, until the packaged food reaches the final consumer 1 . The materials traditionally used as food packaging are glass, paper or cardboard, metal and plastic 2 , being this last the most used due to its wide availability and its relatively low cost of production, as well as, its good mechanical performance such as tensile strength, gas barrier 3 , flexibility, lightness 4 and versatility 5 .…”

Section: Introductionmentioning

confidence: 99%

DEVELOPMENT OF ANTIBACTERIAL MtCu/PLA NANOCOMPOSITES BY CASTING METHOD FOR POTENTIAL USE IN FOOD PACKAGING

Bruna

Quilodrán

Guarda

et al. 2015

J. Chil. Chem. Soc.

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Polylactic acid (PLA) nanocomposites with two antimicrobial agents based on copper modified montmorillonite (MtCu 2+ and MtCu 0 ) were developed in order to obtain a lower environmental impact material with antimicrobial activity for potential use in food packaging. Clay modification was permorfed by cation exchange between MtNa + and a copper salt obtaining MtCu 2+ and its followed reduction with NaBH 4 obtaining MtCu 0 . Then PLA nanocomposite films (MtCu 2+ / PLA and MtCu 0 /PLA), using different concentration of MtCu 2+ and MtCu 0 (1, 3 and 5 wt.%) were obtained by casting technique. X-ray diffraction (XRD) and Transmission electronic microscopy (TEM) analysis evidenced a certain degree of intercalation of the modified clays in the nanocomposites. Thermal, mechanical and optical properties showed variations by incorporating MtCu 2+ and MtCu 0 in the polymer matrix. On the other hand, it was possible to evidence antimicrobial activity of the nanocomposites (ASTM Standard E2149) against to Escherichia coli ATCC 25922 and Listeria innocua ATCC 33090 obtaining a 99% maximum of reduction to both bacteria.

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Section: Introductionmentioning

confidence: 99%

DEVELOPMENT OF ANTIBACTERIAL MtCu/PLA NANOCOMPOSITES BY CASTING METHOD FOR POTENTIAL USE IN FOOD PACKAGING

Bruna

Quilodrán

Guarda

et al. 2015

J. Chil. Chem. Soc.

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“…These three are the basic functions of food packaging that are still required today for better maintenance of quality and handling of foods (Galić et al, 2011). When considering processed meat products, factors such as dehydration, lipid oxidation, discoloration and loss of aroma must be taken into account (Mondry, 1996).…”

Section: Packaging Of Meatmentioning

confidence: 99%

Packaging and Storage Practices of Meat

Mathew¹,

Jaganathan²

2017

GJBAHS

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Meat is a perishable product, it gets spoiled very soon if it is left uncovered and unprocessed in the ambient temperature. Meat can only be stored for future use through proper processing, packaging and storage. Though at present, processing of meat is very little in India, but rapid urbanization and changing life style demand ready to eat and convenient meat products. Due to the chemical composition and biological characteristics, meat is an excellent environment for microbial growth. The initial micro biota varies and contains mesophilic and psychrotrophic bacteria which can cause infections in humans and animals and spoilage of the meat. Thus, good manipulation practices and proper conservation methods are needed to put back or to inhibit the microbial growth. The currently employed consolidated preservation process is based on refrigeration and different types of packaging, which extends to a maximum shelf-life period.

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“…Table 3 shows that the potato cubes that were packed in PE-PA laminate had the least shrinkage. Permeability of packaging limits the storage period (Galić et al 2011). Removal of moisture has a high impact on shrinkage (Karabagias et al 2011;Kurozawa et al 2012); therefore, the shrinkage of samples in permeable packages is significant.…”

Section: Effect Of Packaging Materials On Shrinkage Of Microwave-driedmentioning

confidence: 99%

“…Suitable permeability to water vapor and gases (O 2 , CO 2 , etc.) can increase the shelf life of food (Galić et al 2011). Drying due to removal of water may lead to changes in volume and shape, and these changes are not only described by the evaluation of volumetric shrinkage (Mayor et al 2011), so increased shrinkage was observed in microwave-dried potato cubes due to the removal of water from the permeable packaging materials.…”

Section: Effect Of Packaging Materials On Shrinkage Of Microwave-driedmentioning

confidence: 99%

The effect of packaging material and storage period on microwave-dried potato (Solanum tuberosum L.) cubes

et al. 2014

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The effect of three packaging materials (transparent biaxially oriented polypropylene laminate (BOPP); semitransparent BOPP; polyethylene-polyamide (PE-PA) laminate) in three packaging conditions (vacuum, N 2 , natural atmosphere) and in two temperature treatments (blanching in hot water; steam) on microwave-dried potato (Solanum tuberosum L.; Solanaceae) cubes was studied. After storage for 60 and 120 days, the amount of ascorbic acid (AA), shrinkage and rehydration were determined. Dried potato cubes packaged under N 2 atmosphere had the highest rehydration value (3.142 %). Since there is a direct relationship between the amount of water loss and shrinkage, samples packaged in PE-PA laminate packages under vacuum showed 4.947 % less shrinkage than transparent BOPP or semi-transparent BOPP due to low permeability of these packages. Potatoes stored for 120 days resulted in 7.89 % more shrinkage than those stored for 60 days. The least loss in AA occurred in PE-PA laminate packaging. The shelf-life of potato cubes can be increased and their quantitative and qualitative characteristics can be best preserved by package-drying in PE-PA laminate under vacuum conditions.

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The benefits of processing and packaging

Cited by 78 publications

References 59 publications

DEVELOPMENT OF ANTIBACTERIAL MtCu/PLA NANOCOMPOSITES BY CASTING METHOD FOR POTENTIAL USE IN FOOD PACKAGING

DEVELOPMENT OF ANTIBACTERIAL MtCu/PLA NANOCOMPOSITES BY CASTING METHOD FOR POTENTIAL USE IN FOOD PACKAGING

Packaging and Storage Practices of Meat

The effect of packaging material and storage period on microwave-dried potato (Solanum tuberosum L.) cubes

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