Advancing controlled release packaging through smart blending

LaCoste, Amanda; Schaich, Karen M.; Zumbrunnen, D. A.; Yam, Kit L.

doi:10.1002/pts.675

Cited by 167 publications

(98 citation statements)

References 73 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Ozdemir and Floros (2003) formed a controlled release system by dispersing hydrophobic wax particles within a hydrophilic film matrix, thus, increasing hydrophobicity and tortuosity of the films against the diffusion of an antimicrobial agent. LaCoste et al (2005) have proposed using smart blending technique to develop controlled release packaging materials.…”

Section: Introductionmentioning

confidence: 99%

Development of antioxidant food packaging materials with controlled release properties

Gemili

Yemenicioğlu

Altınkaya

2010

Journal of Food Engineering

104

View full text Add to dashboard Cite

a b s t r a c tIn this study, cellulose acetate (CA) films with different morphological features were prepared in order to control the release rates of low molecular weight natural antioxidants, L-ascorbic acid and L-tyrosine. Increasing CA content in the casting solution decreased the average pore size and porosity of the films, thus, reduced the diffusion rates of both antioxidants through the films. Although both antioxidants have similar molecular weights, L-tyrosine released into water much more slowly than L-ascorbic acid. The highest antioxidant activity in release test solutions was observed with highly porous L-tyrosine containing films. However, when the porosity of the films reduced, the antioxidant activity of L-ascorbic acid released into solution was found to be higher due to trapping of significant amount of L-tyrosine in dense films. The use of different antioxidants caused different changes in morphological and mechanical properties of the CA films. Varying the structural features of the films with the preparation conditions or using different surfaces of the films allowed the controlled release of each antioxidant.

show abstract

Section: Introductionmentioning

confidence: 99%

Development of antioxidant food packaging materials with controlled release properties

Gemili

Yemenicioğlu

Altınkaya

2010

Journal of Food Engineering

104

View full text Add to dashboard Cite

show abstract

“…For example, Lopéz et al (2012) prepared low molecular weight antioxidant tocopherol by using PPG-PEG-PPG films that could be used for food packaging (Loṕezet al 2012). LaCoste et al (2005) developed a concept of functional packaging films for the controlled release of active compounds, such as antimicrobials, antioxidants, and flavour compounds to extend the shelf-life of food (LaCoste et al 2005). This concept can be extended to the 1-MCP technology in the wrapping/packaging of products for fruits/ vegetables, so that 1-MCP can be gradually released during the shipping/transportation, and storage/retail phases.…”

Section: Crp Based On Paper Product Containing 1-mcpmentioning

confidence: 99%

1-Methylcyclopropene (MCP)-Containing Cellulose Paper Packaging for Fresh Fruit and Vegetable Preservation: A Review

Tang

et al. 2017

BioResources

View full text Add to dashboard Cite

The freshness and safety of fruits and vegetables is important in our daily life. Paper products are often used for shipping, wrapping, and decoration in the retail for fruits and vegetables. When these paper products are modified with active substances, they can offer additional functions other than just packaging. Thus, introducing 1-methylcyclopropene (1-MCP) into paper products can impart a preservation function for fruits and vegetables. 1-MCP is an excellent and eco-friendly inhibitor of ethylene that can effectively retard the ripening of fruits and vegetables. This article reviews the ripening process induced by ethylene, the inhibition mechanism of 1-MCP, and the existing technologies and products for 1-MCP utilization. Novel active paper packaging products via the use of encapsulated 1-MCP complexes may have a great potential for commercialization. Such packaging containing 1-MCP active paper could be effective in prolonging the shelf-life and improving the quality of the product during the storage, shipping process, and retail market, and can be attractive economically, socially, and environmentally.

show abstract

“…One such potential compound is α-tocopherol which is a natural free radical scavenger with a positive consumer perception (Hamilton et al, 1997). It has been incorporated into the polymer materials as a stabilizer (Al-Malaika et al, 1999) and as an antioxidant in controlled release packaging to reduce the oxidation in food products (Byun et al, 2010, Lacoste et al, 2005, Siro et al, 2006.…”

Section: Othersmentioning

confidence: 99%