Editorial

3 pages, 180 KiB

Open AccessEditorial

The Effect of Novel Packaging Technology on Food Safety and Quality

by Marina Paolucci and Maria Grazia Volpe

Foods 2021, 10(2), 269; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10020269 - 29 Jan 2021

Cited by 2 | Viewed by 1971

This Special Issue of Foods, The Effect of Novel Packaging Technology on Food Safety and Quality, contains seven papers that were refereed and selected in accordance with the usual editorial standards of the journal [...] Full article

(This article belongs to the Special Issue The Effect of Novel Packaging Technology on Food Safety and Quality)

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23 pages, 5861 KiB

Open AccessArticle

Suitability of Biodegradable Materials in Comparison with Conventional Packaging Materials for the Storage of Fresh Pork Products over Extended Shelf-Life Periods

by Luzia M. Hawthorne, Anel Beganović, Matthias Schwarz, Aeneas W. Noordanus, Markus Prem, Lothar Zapf, Stefan Scheibel, Gerhard Margreiter, Christian W. Huck and Katrin Bach

Foods 2020, 9(12), 1802; https://0-doi-org.brum.beds.ac.uk/10.3390/foods9121802 - 04 Dec 2020

Cited by 9 | Viewed by 3472

Abstract

The packaging of fresh meat has been studied for decades, leading to improved packaging types and conditions such as modified atmosphere packaging (MAP). While commonly used meat packaging uses fossil fuel-based materials, the use of biodegradable packaging materials for this application has not [...] Read more.

The packaging of fresh meat has been studied for decades, leading to improved packaging types and conditions such as modified atmosphere packaging (MAP). While commonly used meat packaging uses fossil fuel-based materials, the use of biodegradable packaging materials for this application has not been studied widely. This study aimed at evaluating the sustainability of biodegradable packaging materials compared to established conventional packaging materials through analyses of the quality of freshly packaged pork. The quality was assessed by evaluating sensory aspects, meat color and microbiological attributes of the pork products. The results show no significant differences (p > 0.05) in ground pork and pork loin stored in biodegradable MAP (BioMAP) and conventional MAP for the evaluated sensory attributes, meat color or total bacterial count (TBC) over extended storage times. The data suggest that BioMAP could be a viable alternative to MAP using conventional, fossil fuel-based materials for the storage of fresh meats, while simultaneously fulfilling the customers’ wishes for a more environmentally friendly packaging alternative. Full article

(This article belongs to the Special Issue The Effect of Novel Packaging Technology on Food Safety and Quality)

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12 pages, 6476 KiB

Open AccessArticle

Active Edible Polysaccharide-Based Coating for Preservation of Fresh Figs (Ficus carica L.)

by Marina Paolucci, Michele Di Stasio, Alida Sorrentino, Francesco La Cara and Maria Grazia Volpe

Foods 2020, 9(12), 1793; https://0-doi-org.brum.beds.ac.uk/10.3390/foods9121793 - 03 Dec 2020

Cited by 20 | Viewed by 2700

Abstract

Fresh figs are very sensitive to microbial spoilage, even in cold storage conditions. Thus, fresh figs are high perishable products during postharvest with microbiological decay that induces an unpleasant taste and smell due to rot, and suitable conservation methods must therefore be applied. [...] Read more.

Fresh figs are very sensitive to microbial spoilage, even in cold storage conditions. Thus, fresh figs are high perishable products during postharvest with microbiological decay that induces an unpleasant taste and smell due to rot, and suitable conservation methods must therefore be applied. The fruit usually is consumed fresh locally, dried, or preserved longer term in other transformed forms. A sustainable approach to extend the shelf-life of figs can be constituted by application of an edible coating able to maintain the quality of the fruit during storage. A comparison between fresh figs in a commercial preservation system, with the figs preserved in an edible coating, and an active edible coating to preserve their quality characteristics was carried out. The coating efficacy was enhanced with the addition of pomegranate peel extract at two different concentrations. The inclusion of a component with high antioxidant activity in an edible coating proved to be an excellent method for preserving the quality of this highly perishable fruit. The application of natural products, obtained from renewable sources, represents a simple and economic strategy, but also a tool capable of preserving the quality of the fruit during the postharvest storage, which is often consumed in production areas due to shelf-life problems. Full article

(This article belongs to the Special Issue The Effect of Novel Packaging Technology on Food Safety and Quality)

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14 pages, 1200 KiB

Open AccessArticle

Bio-Based Active Packaging: Carrageenan Film with Olive Leaf Extract for Lamb Meat Preservation

by Thamiris Renata Martiny, Vijaya Raghavan, Caroline Costa de Moraes, Gabriela Silveira da Rosa and Guilherme Luiz Dotto

Foods 2020, 9(12), 1759; https://0-doi-org.brum.beds.ac.uk/10.3390/foods9121759 - 27 Nov 2020

Cited by 44 | Viewed by 5375

Abstract

Carrageenan-based active packaging film was prepared by adding olive leaf extract (OLE) as a bioactive agent to the lamb meat packaging. The OLE was characterized in terms of its phenolic compounds (T.ph), antioxidant activity (AA), oleuropein, and minimum inhibitory concentration (MIC) against Escherichia [...] Read more.

Carrageenan-based active packaging film was prepared by adding olive leaf extract (OLE) as a bioactive agent to the lamb meat packaging. The OLE was characterized in terms of its phenolic compounds (T.ph), antioxidant activity (AA), oleuropein, and minimum inhibitory concentration (MIC) against Escherichia coli. The film’s formulation consisted of carrageenan, glycerol as a plasticizer, water as a solvent, and OLE. The effects of the OLE on the thickness, water vapor permeability (WVP), tensile strength (TS), elongation at break (EB), elastic modulus (EM), color, solubility, and antimicrobial capacity of the carrageenan film were determined. The OLE had the following excellent characteristics: the T.ph value was 115.96 mg_GAE∙g⁻¹ (d.b), the AA was 89.52%, the oleuropein value was 11.59 mg∙g⁻¹, and the MIC was 50 mg∙mL⁻¹. The results showed that the addition of OLE increased the thickness, EB, and WVP, and decreased the TS and EM of the film. The solubility was not significantly affected by the OLE. The color difference with the addition of OLE was 64.72%, which had the benefit of being a barrier to oxidative processes related to light. The film with the OLE was shown to have an antimicrobial capacity during the storage of lamb meat, reducing the count of psychrophiles five-fold when compared to the samples packed by the control and commercial films; therefore, this novel film has the potential to increase the shelf life of lamb meat, and as such, is suitable for use as active packaging. Full article

(This article belongs to the Special Issue The Effect of Novel Packaging Technology on Food Safety and Quality)

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19 pages, 2929 KiB

Open AccessArticle

Development and Characterization of the Edible Packaging Films Incorporated with Blueberry Pomace

by Anika Singh, Yixin Gu, Simone D. Castellarin, David D. Kitts and Anubhav Pratap-Singh

Foods 2020, 9(11), 1599; https://0-doi-org.brum.beds.ac.uk/10.3390/foods9111599 - 03 Nov 2020

Cited by 28 | Viewed by 5286

Abstract

This work focused on the development of starch-based (potato, corn, sweet potato, green bean and tapioca) edible packaging film incorporated with blueberry pomace powder (BPP). The optical, mechanical, thermal, and physicochemical properties were subsequently tested. The film color was not affected by the [...] Read more.

This work focused on the development of starch-based (potato, corn, sweet potato, green bean and tapioca) edible packaging film incorporated with blueberry pomace powder (BPP). The optical, mechanical, thermal, and physicochemical properties were subsequently tested. The film color was not affected by the addition of BPP. BPP incorporated into corn and green bean starch films showed increased light barrier properties, indicating a beneficial effect to prevent UV radiation-induced food deterioration. Film thickness and transparency were not primarily affected by changing the starch type or the BPP concentration, although the corn starch films were the most transparent. Furthermore, all films maintained structural integrity and had a high tensile strength. The water vapor transmission rate of all the films was found to be greater than conventional polyethylene films. The average solubility of all the films made from different starch types was between 24 and 37%, which indicates the usability of these films for packaging, specifically for low to intermediate moisture foods. There were no statistical differences in Differential Scanning Calorimetry parameters with changes in the starch type and pomace levels. Migration assays showed a greater release of the active compounds from BPP into acetic acid medium (aqueous food simulant) than ethanol medium (fatty food simulant). The incorporation of BPP into starch-chitosan films resulted in the improvement of film performance, thereby suggesting the potential for applying BPP into starch-based films for active packaging. Full article

(This article belongs to the Special Issue The Effect of Novel Packaging Technology on Food Safety and Quality)

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12 pages, 1000 KiB

Open AccessArticle

Development and Evaluation of qPCR Detection Method and Zn-MgO/Alginate Active Packaging for Controlling Listeria monocytogenes Contamination in Cold-Smoked Salmon

by Priya Vizzini, Elena Beltrame, Valentina Zanet, Jasmina Vidic and Marisa Manzano

Foods 2020, 9(10), 1353; https://0-doi-org.brum.beds.ac.uk/10.3390/foods9101353 - 24 Sep 2020

Cited by 24 | Viewed by 3405

Abstract

To answer to food industry requests to monitor the presence of L. monocytogenes in cold-smoked salmon samples and to extend their shelf-life, a qPCR protocol for the detection of L. monocytogenes, and an antibacterial active packaging reinforced with zinc magnesium oxide nanoparticles [...] Read more.

To answer to food industry requests to monitor the presence of L. monocytogenes in cold-smoked salmon samples and to extend their shelf-life, a qPCR protocol for the detection of L. monocytogenes, and an antibacterial active packaging reinforced with zinc magnesium oxide nanoparticles (Zn-MgO NPs) were developed. The qPCR allowed the sensitive and easy detection of L. monocytogenes in naturally contaminated samples, with specificity in full agreement with the standard methods. The halo diffusion study indicated a high antibacterial efficiency of 1 mg/mL Zn-MgO NPs against L. monocytogenes, while the flow cytometry showed only moderate cytotoxicity of the nanoparticles towards mammalian cells at a concentration above 1 mg/mL. Thus, the novel active packaging was developed by using 1 mg/mL of Zn-MgO NPs to reinforce the alginate film. Cold-smoked salmon samples inoculated with L. monocytogenes and air-packed with the Zn-MgO NPs-alginate nanobiocomposite film showed no bacterial proliferation at 4 °C during 4 days. In the same condition, L. monocytogenes growth in control contaminated samples packed with alginate film alone. Our results suggest that Zn-MgO nanoparticles can extend the shelf-life of cold-smoked salmon samples. Full article

(This article belongs to the Special Issue The Effect of Novel Packaging Technology on Food Safety and Quality)

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15 pages, 14017 KiB

Open AccessEditor’s ChoiceArticle

Chemical and Physical Characteristics of Edible Films, Based on κ- and ι-Carrageenans with the Addition of Lapacho Tea Extract

by Simona Jancikova, Dani Dordevic, Ewelina Jamroz, Hana Behalova and Bohuslava Tremlova

Foods 2020, 9(3), 357; https://0-doi-org.brum.beds.ac.uk/10.3390/foods9030357 - 19 Mar 2020

Cited by 50 | Viewed by 5219

Abstract

The aim of the study was to characterize antioxidant and textural property differences of edible films prepared with the addition of lapacho extract (LE). The experimentally produced edible films also contained different carrageenans (ι- and κ-carrageenan). The κ- and ι-carrageenan, glycerol and the [...] Read more.

The aim of the study was to characterize antioxidant and textural property differences of edible films prepared with the addition of lapacho extract (LE). The experimentally produced edible films also contained different carrageenans (ι- and κ-carrageenan). The κ- and ι-carrageenan, glycerol and the different addition of LE (5%, 10%, 20%) were used as ingredients for forming films. The pH and viscosity were measured for film forming solutions (before drying). The following analyses were performed on films: the total polyphenol content (TPC), Ferric Reducing Antioxidant Power (FRAP) and 2-Diphenyl–1-Picrylhydrazyl (DPPH). Optical parameters were analyzed by the determination of UV-Vis spectra. The structure of films was characterized by scanning electron microscopy. The gained results indicated that the use of different gelling agents (ι- and κ-carrageenan) resulted in statistically significant (p < 0.05) differences in textural properties (strength and breaking strain) of produced edible films. The highest antioxidant properties and TPC had a κ film with 20% LE (DPPH: 87.63 ± 0.03%; TPC: 233.75 ± 0.104 mg gallic acid/g). According to these results, it can be concluded that edible films with the highest concentrations of added lapacho extract can serve as a good source of antioxidant compounds. Certainly, these properties can be usefully incorporated into the wrapped food commodity. Full article

(This article belongs to the Special Issue The Effect of Novel Packaging Technology on Food Safety and Quality)

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20 pages, 5824 KiB

Open AccessArticle

Essential Oil Based PVP-CMC-BC-GG Functional Hydrogel Sachet for ‘Cheese’: Its Shelf Life Confirmed with Anthocyanin (Isolated from Red Cabbage) Bio Stickers

by Smarak Bandyopadhyay, Nabanita Saha, Oyunchimeg Zandraa, Martina Pummerová and Petr Sáha

Foods 2020, 9(3), 307; https://0-doi-org.brum.beds.ac.uk/10.3390/foods9030307 - 09 Mar 2020

Cited by 27 | Viewed by 4418

Abstract

‘Gouda cheese’ is one of the most popular varieties of cheese eaten worldwide. The preservation problem of gouda arises due to microbial contamination and infestation. Therefore, essential oil (EO) based PVP-CMC-BC-GG hydrogel film was prepared to solve the problem and to extend the [...] Read more.

‘Gouda cheese’ is one of the most popular varieties of cheese eaten worldwide. The preservation problem of gouda arises due to microbial contamination and infestation. Therefore, essential oil (EO) based PVP-CMC-BC-GG hydrogel film was prepared to solve the problem and to extend the shelf-life of ‘Gouda cheese’. Anthocyanin (isolated from red cabbage) based pH stickers are integrated into the packaging system to recognize the spoilage of ‘cheese’. EOs (clove and/or cinnamon) are added to PVP-CMC-BC-GG hydrogel film to improve its antimicrobial, physical, mechanical, and thermal properties as well as shelf-life of cheese. The films are assessed based on their physical, structural, and functional properties, real-time assessment on cheese, and biodegradability. The results revealed that although the addition of oils to the PVP-CMC-BC-GG hydrogel films enhanced its mechanical, hydrophobic, and antimicrobial properties, the biodegradability of PVP-CMC-BC-GG films declined with the addition of EOs. The thermal properties remained the same irrespective of the addition of EOs. The shelf life of cheese was extended for more than 10–12 days, inside the PVP-CMC-BC-GG hydrogel sachet compared to the conventional PE packaging system. Hence the use of the PVP-CMC-BC-GG sachet (containing EO or without EO) is recommended for cheese packaging along with the use of PVP-CMC-BC-GG anthocyanin bio stickers for monitoring the quality of cheese. Full article

(This article belongs to the Special Issue The Effect of Novel Packaging Technology on Food Safety and Quality)

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