Evaluation of Bag-In-Box as Packaging Material for Dry White Wine

Nowadays business is not just for profit making. Rather, business houses across the globe are realizing their stake in the society and hence they have started undertaking various CSR initiatives voluntarily. As per the clause 135 of the Companies Act, 2013 any company having a turnover of Rs 1000 crore or more or a net worth of Rs 500 crore or more or a net profit of Rs 5 crore or more should mandatorily spend at least 2% of their net profits per fiscal year on various CSR activities. Presently in India, CSR initiatives are taken by many companies. Especially, in the FMCG companies where reducing the packaging material is posing a major challenge. Hence, these companies are working in the field of environment, community welfare, health care, education, women's empowerment and girl child care. The present study explores the existing literature available on Corporate Social Responsibility. The contribution of various renowned researchers towards CSR, starting from the first definition given by Bowen (1953), has lead to the development of existing concept of CSR. Further, the study also elaborates upon the various CSR initiatives taken by the two leading Indian FMCG companies: Dabur India Limited and Hindustan Uniliver Limited in different areas.

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Evaluation of Volatile Compounds during Ageing with Oak Chips and Oak Barrel of Muscat Ottonel Wine

Processes ◽

10.3390/pr8081000 ◽

2020 ◽

Vol 8 (8) ◽

pp. 1000

Author(s):

Anamaria Călugăr ◽

Teodora Emilia Coldea ◽

Carmen Rodica Pop ◽

Tiberia Ioana Pop ◽

Anca Cristina Babeș ◽

...

Keyword(s):

Volatile Compounds ◽

Ageing Time ◽

Extraction Process ◽

White Wine ◽

Economic Benefits ◽

Volatile Components ◽

Least Squares Regression ◽

Oak Chips ◽

Level Method ◽

Scientific Results

The aim of this work was to compare the variations of alcohols compounds in white wine Muscat Ottonel variety aged in the presence of untoasted oak chips, toasted oak chips and untoasted barrel, considering three ageing periods—30, 60, and 90 days. The liquid-liquid extraction and gas chromatography coupled to mass spectrometry were used to compare the concentrations of the volatile constituents of Muscat Ottonel wines. A total of 51 volatile compounds were quantified. Alcohols, terpenic and carboxylic acids decreased with ageing time, whereas esters, lactones, and phenolic compounds increased due esterification processes. The chips toast level, method, and duration of ageing, significantly influenced the content of aromatic compounds. Partial least squares regression (PLS-R) clearly discriminated the initial wine and also the wines aged with toasted and untoasted medium. The compounds (alcohols and terpenes) that impart distinctive aroma of Muscat Ottonel were enhanced by untoasted medium. Light toasted oak chips enhanced wood volatile components (acetovanillone and p-vinyl guaiacol). This study provides important scientific results on the ageing of Muscat Ottonel wines with practical economic benefits to winemakers. Alternative less expensive ageing methods and improved control on the wood components extraction process, may contribute to obtaining high-quality wines.

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Preparation and characterization of corn starch/PVA/glycerol composite films incorporated with ε-polylysine as a novel antimicrobial packaging material

e-Polymers ◽

10.1515/epoly-2020-0019 ◽

2020 ◽

Vol 20 (1) ◽

pp. 154-161 ◽

Cited By ~ 2

Author(s):

Gao Yurong ◽

Li Dapeng

Keyword(s):

Water Solubility ◽

Corn Starch ◽

Composite Films ◽

Antimicrobial Properties ◽

Xrd Analysis ◽

Sem Analysis ◽

Packaging Material ◽

Hydroxyl Group ◽

Electron Microscopic ◽

Antimicrobial Packaging

AbstractCorn starch/polyvinyl alcohol (PVA)/glycerol composite films incorporated with ε-polylysine were prepared, and their properties were investigated. The Fourier-transform infrared (FTIR) spectroscopy indicated that the interactions happened between the amino group of ε-polylysine and hydroxyl group starch/PVA composite films. X-ray diffraction (XRD) analysis showed that the addition of ε-polylysine decreased the intensity of all crystal peaks. Thermogravimetric (TGA) analysis suggested that ε-polylysine improved the thermal stability of composite films. Scanning electron microscopic (SEM) analysis showed that the upper surface of composite films incorporated with ε-polylysine presented more compact and flat surface. The antimicrobial activity of the composite film progressively increased with the increasing of ε-polylysine concentration (P < 0.05). The tensile strength, elongation at break and water absorption significantly increased, whereas water solubility decreased with the increasing of ε-polylysine concentration (P < 0.05). Therefore, the corn starch/PVA/glycerol composite films incorporated with ε-polylysine had good mechanical, physical and antimicrobial properties and could have potential application as a novel antimicrobial packaging material.

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