Modified calcium carbonates (MCC) are inorganic mineral-based particles with a large surface area, which is enlarged by their porous internal structure consisting of hydroxyapatite and calcium ...carbonate crystal structures. Such materials have high potential for use as carriers for active substances such as oxygen scavenging agents. Oxygen scavengers are applied to packaging to preserve the quality of oxygen-sensitive products. This study investigated the potential of MCC as a novel carrier system for unsaturated fatty acids (UFAs), with the intention of developing an oxygen scavenger. Linoleic acid (LA) and oleic acid (OA) were loaded on MCC powder, and the loaded MCC particles were characterized and studied for their oxygen scavenging activity. For both LA and OA, amounts of 20 wt% loading on MCC were found to provide optimal surface area/volume ratios. Spreading UFAs over large surface areas of 31.6 and 49 m2 g−1 MCC enabled oxygen exposure and action on a multitude of molecular sites, resulting in oxygen scavenging rates of 12.2 ± 0.6 and 1.7 ± 0.2 mL O2 d−1 g−1, and maximum oxygen absorption capacities of >195.6 ± 13.5 and >165.0 ± 2.0 mL g−1, respectively. Oxygen scavenging activity decreased with increasing humidity (37–100% RH) and increased with rising temperatures (5–30 °C). Overall, highly porous MCC was concluded to be a suitable UFA carrier for oxygen scavenging applications in food packaging.
Active Packaging Applications for Food Yildirim, Selçuk; Röcker, Bettina; Pettersen, Marit Kvalvåg ...
Comprehensive reviews in food science and food safety,
January 2018, 2018-Jan, 2018-01-00, 20180101, Letnik:
17, Številka:
1
Journal Article
Recenzirano
Odprti dostop
The traditional role of food packaging is continuing to evolve in response to changing market needs. Current drivers such as consumer's demand for safer, “healthier,” and higher‐quality foods, ...ideally with a long shelf‐life; the demand for convenient and transparent packaging, and the preference for more sustainable packaging materials, have led to the development of new packaging technologies, such as active packaging (AP). As defined in the European regulation (EC) No 450/2009, AP systems are designed to “deliberately incorporate components that would release or absorb substances into or from the packaged food or the environment surrounding the food.” Active packaging materials are thereby “intended to extend the shelf‐life or to maintain or improve the condition of packaged food.” Although extensive research on AP technologies is being undertaken, many of these technologies have not yet been implemented successfully in commercial food packaging systems. Broad communication of their benefits in food product applications will facilitate the successful development and market introduction. In this review, an overview of AP technologies, such as antimicrobial, antioxidant or carbon dioxide‐releasing systems, and systems absorbing oxygen, moisture or ethylene, is provided, and, in particular, scientific publications illustrating the benefits of such technologies for specific food products are reviewed. Furthermore, the challenges in applying such AP technologies to food systems and the anticipated direction of future developments are discussed. This review will provide food and packaging scientists with a thorough understanding of the benefits of AP technologies when applied to specific foods and hence can assist in accelerating commercial adoption.
The ever-growing world population results in the ineluctable increase of food demand which translates in the augment of the global market of packaging materials. Hence, the concept of active ...packaging materializes as a technology to enhance the safety, quality and shelf-life of the packaged foods. Active packaging systems can contribute to the reduction of food waste by providing, apart from an inert barrier to external conditions, several functions associated with food preservation, namely absorbing/scavenging, releasing/emitting and removing properties, temperature, microbial and quality control.
The purpose of this review is to present a concise (but wide-ranging) appraisal on the latest advances in active agents for active food packaging. Emphasis is placed on active functions such as antimicrobial and antioxidant activity, oxygen and ethylene scavenging, and carbon dioxide emitting. An effort was made to highlight representative articles that prompted research on active agents towards viable market solutions.
Active packaging is a thriving field given its duality as barrier to external detrimental factors and active role in food preservation and quality. The use of natural active agents is a flourishing field due to the general concern towards natural-based additives. Nevertheless, research is still in its early stages with a long way to go in the design of innovative and economical active packaging materials containing appropriate active agents. The interaction between packaging, environment and food is the key challenge for achieving commercial translation.
•Active agents improve shelf-life, safety and quality of packaged foods.•Antimicrobial agents and O2 scavengers are by far the most commercialized agents.•Antioxidant agents improve the stability of oxidation-sensitive foodstuffs.•Antimicrobial agents and CO2 emitters reduce the growth of microorganisms.•Ethylene scavengers delay the ripening and senescence of fruits and vegetables.
The present study investigated the antifungal activity of Lactobacillus amylovorus DSM19280 as a starter culture for gluten-free quinoa sourdough bread under pilot-plant conditions to extend the ...microbial shelf life. Challenge tests against environmental moulds were conducted and a negative control with non-antifungal strain, L. amylovorus DSM20531T, as well as a chemically acidified and a non-acidified control were included. Organic acid production, antifungal metabolites, carbohydrates changes during fermentation and bread quality were compared to wheat counterparts. The application of quinoa sourdough fermented with the antifungal L. amylovorus DSM19280 extended the mould free shelf life by 4 days compared to the non-acidified control. No significant difference in lactic acid production was found between the lactobacilli strains. HPLC-UV/DAD was used to quantify antifungal compounds. The concentration of 4-hydroxyphenyllactic acid, phloretic acid, 3-phenyllactic acid and hydroferulic acid were significantly higher (P < 0.01) in the quinoa sourdough fermented with the antifungal L. amylovorus DSM19280 when compared to the non-antifungal strain, thus indicating their contribution to the antifungal activity. Evaluation of bread characteristics such as specific volume or crumb hardness, revealed that the addition of L. amylovorus fermented sourdough also improved bread quality. In conclusion, the combination of quinoa flour fermented with the antifungal L. amylovorus DSM19280 serves a great potential biopreservative ingredient to produce gluten-free breads with an improved nutritional value, better bread quality and higher safety due to an extended shelf life, and therefore meeting consumer needs for good quality and preservatives-free food products.
•Longer shelf life of gluten free bread using biopreservatives.•Lactobacillus amylovorus DSM19280 produced higher amounts of antifungal compounds in quinoa sourdough.•The production of antifungal compounds in sourdough is strain and substrate specific.
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•A palladium based oxygen scavenger could remove the oxygen in the headspace (2 vol%).•Oil packed under normal atmosphere exceeds good quality thresholds after 1.5 months.•Oil packed ...under modified atmosphere exceeds good quality thresholds after 3 months.•An oxygen scavenger could maintain good quality of the oil over 6 months.
Oxygen scavenging film based on a catalytic system with palladium (CSP) was used to prevent lipid oxidation in linseed oil. Linseed oil was packaged under normal (NA) or modified atmosphere with 2 vol% oxygen (MA) with or without the CSP and stored at 45 °C for 6 months in darkness. To evaluate the evolution of primary and secondary oxidation products, conjugated dienes/trienes, peroxide and para-anisidine values were measured. Additionally, volatile oxidation products in the headspace were analyzed. While a significantly higher level of oxidation products was measured in linseed oil stored under NA compared to MA without CSP, thresholds indicating good quality oil based on the peroxide value (15 milliequivalents O2/g oil) and the para-anisidine value (2 absorbance units/g oil) were exceeded under both packaging conditions. In packages with the CSP, however, removal of headspace oxygen kept oxidation parameters below these thresholds, indicating good quality oil over the whole storage period.
An oxygen scavenging film based on a catalytic system with palladium (CSP) was combined with modified atmosphere (MA) packaging to extend the mould free shelf life (MFSL) of bakery products. ...Par-baked buns, toast bread and gluten-free bread inoculated with Aspergillus niger spores were packed in normal atmosphere (NA) and under MA (with 2 vol.-% of O2) with or without CSP. Mould growth was detected after 2–3 days on all products packed under NA as well as under MA without CO2 and CSP. Use of CO2 in MA extended the MFSL by 8–10 days, 16–18 days and 3–4 days for par-baked buns, toast and gluten-free bread, respectively. Use of CSP with MA reduced the oxygen concentration in headspace from 2 vol.-% to < 0.01 vol.-% within 105–190 min with all bakery products. This led to a further increase in MFSL of bakery products by 3–9 days.
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•Palladium based oxygen scavenger removed oxygen in the headspace within 3 h.•Bakery products packed with normal atmosphere were mouldy after 1–2 days.•Mould free shelf life (MFSL) extension by at least 3–16 days by the use of CO2.•Additional MFSL extension of 3–9 days was achieved by use of O2 scavenger.
An oxygen scavenger based on a catalytic system with palladium (CSP) was recently developed to remove oxygen in food packagings. Although the CSP worked with various types of food, with some foods, ...an inhibition of the CSP was observed. Because such catalytic systems are susceptible to poisoning by sulfur‐containing compounds, the aim of this study was to understand the inactivation of palladium‐based catalysts in presence of foods containing volatile sulfur compounds (VSCs). To achieve this, the oxygen scavenging activity (OSA) of the CSP was evaluated in presence of selected food products. Afterwards, VSCs mainly present in these foods were exposed to the CSP, and the influence on the OSA was evaluated. Finally, headspace analysis was performed with the diluted VSCs and with the packaged food products using proton transfer reaction time‐of‐flight mass spectrometry. It was found that the catalytic activity of the CSP was inhibited when VSCs were present in the headspace in concentrations ranging between 10.8–36.0 ppbv (dimethyl sulfide, DMS), 1.2–7.2 ppbv (dimethyl disulfide), 0.7–0.9 ppbv (dimethyl trisulfide), 2.1–5.8 ppbv (methional) and 4.6–24.5 ppbv (furfuryl thiol). It was concluded that in packaged roast beef and cheese, DMS may be the compound mainly responsible for the inactivation of the CSP. In packagings containing ham, the key compounds were hydrogen sulfide and methanethiol; in peanuts, it was methanethiol; and in par‐baked buns, an accumulation of methional, DMS, butanethiol and methionol. When potato chips were packaged, it was demonstrated that when VSCs are present in low concentrations, oxygen can still be scavenged at a reduced OSA.
An inhibition in the oxygen scavenging activity of our recently developed oxygen scavenger based on a catalytic system with palladium (CSP) was observed in the presence of some foods. In this study, we identified that the interaction of volatile sulfur compounds (VSCs) with the palladium surface is responsible for this inhibitory effect, and it was demonstrated that the catalytic activity of the CSP was inhibited when VSCs were present in food. Moreover, the main VSCs in selected foods that might be responsible for the inactivation of the CSP were identified.
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