Trans-2-Hexenal-Based Antifungal Packaging to Extend the Shelf Life of Strawberries

Strawberries are valuable because of their nutritional value, but they are also highly perishable fruits. Fungal decay is the overriding factor that alters the overall quality of fresh strawberries. Because no hygienic treatments to reduce the initial microbial load are feasible, molds develop during postharvest when using conventional packaging. In this study, an antifungal packaging system for strawberries was developed to improve safety and quality. Trans-2-hexenal (HXAL), a natural compound in strawberries, was incorporated into the modified atmosphere packaging (MAP) systems. Zero, 100, and 250 µL of HXAL were included in cellulosic pads and were covered with a polyamide coating to control its release. The pads were placed on the bottom of plastic trays; an amount of250 g of strawberries was added, flow packed in micro-perforated PP bags, and stored at 4 °C for 14 days. Fungal infection was monitored during the storage period, and the optical and textural properties of the strawberries were measured at days 0 and 14. Analysis of the package headspace was conducted to check for the HXAL concentration. HXAL was partially retained in the fruits and was converted into hexyl acetate and 2-hexen-1-ol acetate, but this was only measurably present in the headspace of the active systems. Mold growth was fully inhibited in active packaging although the strawberries were softer and darker than those in the control packages. The active package was not as efficient if the fruits were stored under thermal-abuse conditions (15 and 22 °C).

Development of a Sodium Alginate-Based Active Package with Controlled Release of Cinnamaldehyde Loaded on Halloysite Nanotubes

The worsening environment and the demand for safer food have accelerated the development of new food packaging materials. The objective of this research is to prepare antimicrobial food packaging film with controlled release by loading cinnamaldehyde (CIN) on etched halloysite nanotubes (T-HNTs) and adding it to sodium alginate (SA) matrix. The effects of T-HNTs-CIN on the physical functional properties and antibacterial activity of the film were systematically evaluated, and the release of CIN in the film was also quantified. Transmission electron microscopy and nitrogen adsorption experiments showed that the halloysite nanotubes had been etched and CIN was successfully loaded into the T-HNTs. The addition of T-HNTs-CIN significantly improved the water vapor barrier properties and tensile strength of the film. Similarly, the presence of T-HNTs-CIN in the film greatly reduced the negative effects of ultraviolet rays. The release experiment showed that the diffusion time of CIN in SA/T-HNTs-CIN film to fatty food simulation solution was delayed 144 h compared with that of SA/CIN film. Herein, the antibacterial experiment also confirmed the controlled release effect of T-HNTs on CIN. In conclusion, SA/T-HNTs-CIN film might have broad application prospects in fatty food packaging.

Active Packaging-Releasing System with Foeniculum vulgare Essential Oil for the Quality Preservation of Ready-to-Cook (RTC) Globe Artichoke Slices

Two globe artichoke genotypes, “Spinoso sardo” and “Opera F1”, have been processed as ready-to-cook (RTC) slices and refrigerated at 4 °C for 12 days (i) to evaluate the suitability to be processed as RTC slices; (ii) to evaluate the effect of a Foeniculum vulgare essential oil (EO) emitter, within an active package system, to delay quality decay, thus extending shelf life; (iii) to estimate the impact of EO emitter on the sensory profile of the RTC slices after cooking. Results revealed that both globe artichoke genotypes possess a good attitude to be processed as RTC product. “Opera F1” showed the best performances for color parameters, texture and chemical indexes, while “Spinoso sardo” showed lower mass loss (ML) over the storage time. The addition of EO emitter slowed down the consumption of O2, better preserved texture when compared to the control and more effectively control polyphenol oxidase (PPO) activity and antioxidants’ retention during the cold storage. Microbial counts in control globe artichoke RTC slices were significantly higher than those packed with EO emitter, confirming the inhibiting role played by EO of F. vulgare. In addition, the EO emitter did not influence negatively the sensory profile of RTC globe artichoke slices after microwave cooking.

PROGNOSTICATION OF STORAGE TERMS FOR PASTEURIZED SAUSAGES WITH ACTIVE PACKAGE ELEMENTS

The work is devoted to optimization modeling of an influence of pasteurization with oxygen absorbers on spoilage processes of lipids of boiled sausage products. According to the results, the influence on changes of peroxide and acid numbers of lipids of small sausages, pasteurized at presence of an oxygen absorber, has been mathematically prognosticated. At mathematical modeling, mathematic packages MathCad and «Data analysis» (ЕТ) MSExcel were used. The experiment was planned according to the plan of full factorial experiment. The dependence as to the influence of the recipe composition of sausage products at their storage on peroxide and acid number values has been revealed. The conducted modeling allows to state the adequacy of obtained regressive equations. The obtained empirical dependencies allow to prognosticate a storage term of boiled sausages products, pasteurized with elements of active package at using protecting barrier multi-layer polymeric materials. The optimization modeling was conducted by structuring a mathematical model as an analytic expression that reflects the connection of factor signs with a parametric index. The obtained response functions are adequate and have a high correspondence to real experimental data. Storage terms were substantiated for small sausages, which recipe included beef, pork, poultry meat and also food emulsions, based on animal proteins. The process of repeated pasteurization was conducted at temperature 85–90 °С during 15–20 minutes

RELEASE OF α-TOCOPHEROL FROM CHITOSAN/PECTIN POLYELECTROLYTE COMPLEX FILM INTO FATTY FOOD SIMULANT FOR THE DESIGN OF ANTIOXIDANT ACTIVE FOOD PACKAGE

Lipid oxidation is one of the leading causes of the decline in food product quality. However, it might be overcome with active antioxidant packaging technologies, which is based on the incorporation of antioxidants to the packaging material. In this study, the polyelectrolyte complex (PEC) from chitosan (CS) and pectin (PE) was used as a packaging material and a-tocopherol (a-TOH) was used as an antioxidant to develop an antioxidant active packaging with the addition of Tween-80 to facilitate the incorporation of hydrophobic a-TOH into hydrophilic PEC CS/PE solution. This research showed that the composition of PEC chitosan/pectin, the concentration of Tween-80, and the concentration of a-TOH affected the releasing profile of a-TOH. The hydrophilicity of film increased with the increase of PE amount in PEC and the concentration of Tween–80. This improvement in the hydrophilicity also led to an increase in the release of a-TOH. The highest accumulative release of a-TOH was achieved when using a film with the highest initial concentration of incorporated a-TOH (C3), which was up to 98.49%. The result of the performed DPPH assay showed that the complex films exhibited high antioxidant activity up to 90.60%. The releasing profile of all films exhibited an initial burst effect followed by sustain release over 10 d. Therefore, this film can be promising as an antioxidant active package.

Chitosan/PVA/Starch ternary film with Ilex paraguariensis hydroalcoholic extract as antimicrobial active package for chilly beef

<div>Active packages are a type of package that changes the atmosphere conditions that surround the food to prolong its shelf life, keeping sensory properties and its safety, as well as food quality. The present study reports the development of a ternary Chitosan/Starch/PVA active film with hydroalcoholic extract of Ilex paraguariensis in corporated as antimicrobial agent. Films were prepared by casting 40 mL of 2% starch solution, 40 mL of 1% PVA solution and 20 mL of 1% chitosan solution on petri dishes, 1g of dry Ilex paraguariensis extract was also incorporated into film forming solution. After dried, active films were subjected to antimicrobial and mechanical tests. The mechanical properties showed good values, while swelling index stabilized at 750%. Red meat samples of 2.5 g previously contaminated with S. aureus were wrapped with both commercial PVC as control and with the active film. The effectiveness of the active film was proven by the higher counting of bacterial colonies in the control film than in the developed film on the order of two logarithms cycles. The produced ternary film has good mechanical and microbiological effectiveness.</div>

Chitosan/PVA/Starch ternary film with Ilex paraguariensis hydroalcoholic extract as antimicrobial active package for chilly beef

<div>Active packages are a type of package that changes the atmosphere conditions that surround the food to prolong its shelf life, keeping sensory properties and its safety, as well as food quality. The present study reports the development of a ternary Chitosan/Starch/PVA active film with hydroalcoholic extract of Ilex paraguariensis in corporated as antimicrobial agent. Films were prepared by casting 40 mL of 2% starch solution, 40 mL of 1% PVA solution and 20 mL of 1% chitosan solution on petri dishes, 1g of dry Ilex paraguariensis extract was also incorporated into film forming solution. After dried, active films were subjected to antimicrobial and mechanical tests. The mechanical properties showed good values, while swelling index stabilized at 750%. Red meat samples of 2.5 g previously contaminated with S. aureus were wrapped with both commercial PVC as control and with the active film. The effectiveness of the active film was proven by the higher counting of bacterial colonies in the control film than in the developed film on the order of two logarithms cycles. The produced ternary film has good mechanical and microbiological effectiveness.</div>