Development, Characterization, and Evaluation as Food Active Packaging of Low-Density-Polyethylene-Based Films Incorporated with Rich in Thymol Halloysite Nanohybrid for Fresh “Scaloppini” Type Pork Meat Fillets Preservation

Abstract

A new era is rising in food packaging and preservation, with a consequent focus on transition to “greener” and environmentally friendly techniques. The environmental problems that are emerging nowadays impose use of natural materials for food packaging applications, replacement of chemical preservatives with natural organic extractions, such as essential oils, and targeting of new achievements, such as further extension of food shelf-life. According to this new philosophy, most of the used materials for food packaging should be recyclable, natural or bio-based, and/or edible. The aim of this work was to investigate use and efficiency of a novel food packaging developed based on commercial LDPE polymer incorporated with natural material halloysite impregnated with natural extract of thyme oil. Moreover, a direct correlation between the stiff TBARS method and the easiest heme iron measurements method was scanned to test food lesions easier and faster. The result of this study was development of the LDPE/10TO@HNT film, which contains the optimum amount of a hybrid nanostructure and is capable to be used as an efficient active food packaging film. Furthermore, a linear correlation seems to connect the TBARS and heme iron measurements.

Thymol@activated Carbon Nanohybrid for Low-Density Polyethylene-Based Active Packaging Films for Pork Fillets’ Shelf-Life Extension

“…The higher % elongation at break values of the LDPE/AC films as compared to the % elongation at break value of the pure LDPE film suggest the high dispersity and compatibility of AC powder in the LDPE matrix. In contrast to our previous reports, where inorganic nanostructures such as HNTs and NZ were incorporated in the LDPE matrix and led to fragile LDPE/HNT and LDPE/NZ films, the AC powder seems to be more hydrophobic, less inorganic and, thus, more compatible with the LDPE matrix [40,41]. Recently, Sadakpipanich et al [37] showed that the incorporation of MC activated carbon into the LDPE increased the tensile strength and decreased the elongation at break of the obtained LDPE/MC films.…”

“…The DSC plot of pure AC (see line (1) in Figure 4d) exhibits an exothermic peak at approximately 157 • C, corresponding to the enthalpy of water molecules' desorption. The DSC plot of the modified TO@AC displays a peak at around 217 • C. This peak aligns more closely with the boiling point of TO (232 • C) than the boiling point of limonene (176 • C), indicating that the fraction of molecules adsorbed in AC is rich in TO molecules, which is consistent with previous publications [40,41]. The thermogravimetric analysis (TG) plot of pure AC, shown as line (1) in Figure 4c, reveals a mass-loss step below 200 °C, which is consistent with the desorption of AC moisture [57].…”

“…In Figure 3c, the % mass loss of the first step and the % total mass loss are calculated by subtracting the mass values of TO@AC from the mass values of pure AC at 300 • C and 500 • C, respectively. The total TO mass adsorbed was found to be equal to 50.7 wt%-a value considerably higher than those recently obtained for TO's adsorption on natural zeolite (35.5 wt%) [41] and HNTs (31.4 wt%) [40]. This outcome reveals that AC is a promising bio-based material for application as a nanocarrier in controlled-release applications within the active food packaging sector.…”

“…This transformation was achieved by operating a hydraulic press with heated platens at 110 °Cand a constant pressure of 2 MPa for 2 min [12,43]. The methods used to carry out the physicochemical characterization of AC, TO@AC powders, and LDPE/AC and LDPE/TO@AC films were as described in [38][39][40][41]. To study possible crystallinity changes in the AC during the process of TO@AC nanohybrid development, XRD analyses were performed on both pure AC and TO@AC.…”

“…Palate cleansers-room-temperature distilled water and unsalted crackers-were The thiobarbituric-acid-reactive substances (TBARS) values of the packed pork fillets after 2, 4, 6, 8, 10, and 12 days were determined using the method of Tarladgis et al [50], as recently modified by Karabagias et al [51]. The methodology for determination of the TBARS values of packaged fresh pork fillets was as described in detail recently [40,41].…”