The Increase of Soft Cheese Shelf-Life Packaged with Edible Films Based on Novel Hybrid Nanostructures

Abstract

This study presents, the development of a green method to produce rich in thymol natural zeolite (TO@NZ) nanostructures. This material was used to prepare sodium-alginate/glycerol/xTO@NZ (ALG/G/TO@NZ) nanocomposite active films for the packaging of soft cheese to extend its shelf-life. Differential scanning calorimetry (DSC), X-ray analysis (XRD), scanning electron microscopy (SEM), and Fourier-transform infrared spectroscopy (FTIR) instruments were used for the characterization of such nanostructures and films, to identify the thymol adsorbed amount, to investigate the thermal behaviour, and to confirm the dispersion of nanostructure powder into the polymer matrix. Water vapor transmission rate, oxygen permeation analyzer, tensile measurements, antioxidant measurements, and antimicrobial measurements were used to estimate the film’s water and oxygen barrier, mechanical properties, nanostructure’s nanoreinforcement activity, antioxidant and antimicrobial activity. The findings from the study revealed that ALG/G/TO@NZ nanocomposite film could be used as an active packaging film for foods with enhanced, mechanical properties, oxygen and water barrier, antioxidant and antimicrobial activity, and it is capable of extending food shelf-life.

Kiwi Fruits Preservation Using Novel Edible Active Coatings Based on Rich Thymol Halloysite Nanostructures and Chitosan/Polyvinyl Alcohol Gels

“…In the DSC plot of pure HNT, the exothermic peak at 164 °C with a ΔH equal to 67.88 J/g is assigned to the desorption process of water molecules. In the DSC plot of TO@HNT nanohybrid, the exothermic peak at 227 °C with a ΔH equal to 227.6 J/g is assigned to the desorption of TO molecules in accordance with the previous report [ 49 ]. Thus, DSC analysis indicates the absorption of rich TO molecules on the HNT surface.…”

“…For each film, three to five different samples were made and measured. After 24 h incubation of films, the % antioxidant activity was estimated using the Equation (7) reported in previous reports [ 27 , 40 , 41 , 49 ].…”

Development, Characterization, and Evaluation as Food Active Packaging of Low-Density-Polyethylene-Based Films Incorporated with Rich in Thymol Halloysite Nanohybrid for Fresh “Scaloppini” Type Pork Meat Fillets Preservation

“…For preparation of rich in thymol modified TO@HNT nanohybrid, a “green” distillation/evaporation method was applied. First, the HNT was vacuum-dried for 24 h. Then, 20 mL of thyme oil was placed in the spherical flask of a glass distillation apparatus and the distillation process took place at 190 °C and produced 7 mL fraction rich in D-limonene and L-cymene [ 20 ]. The flask with the remaining rich in thymol (TO) amount of 13 mL was placed in an electric heater, and on top of flask mouth a vertical glass tube included 2 g of vacuum dried HNT bed was mounted.…”

“…To make our results comparable with others from different materials and with various film thickness, such OTR values, which are oxygen mass transfer rate reduced per film cross-sectional area unit and per unit of ΔC driving force opposite the film, were additionally processed to produce the Pe O2 values, which, according to gas permeability coefficient law, are the OTR but reduced further per unit of reverse film thickness. The overall procedure for such measurements and calculations was reported in detail in previous publications [ 20 , 21 ].…”

“…For measurement of antioxidant activity of films, an amount of 500 mg of small pieces (approximately 3 mm × 3 mm) of each film was used. The overall procedure for such measurements and calculations was reported in detail in previous publications [ 20 , 21 ].…”