Effect of various packaging solutions on the quality of hazelnuts in nut–dried fruit mixes

Kirse-Ozolina, Asnate; Muizniece-Brasava, Sandra; Veipa, Jolanta

doi:10.22616/foodbalt.2019.007

Cited by 5 publications

(4 citation statements)

References 9 publications

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“…To this aim, hazelnut perisperm was firstly powdered and melt compounded at two different loading levels (5 and 10 wt%) in a commercial bioderived and biodegradable polymer matrix (Ecovio ® , by BASF) based on poly (butylene adipate-co-terephthalate) (PBAT) and PLA. This matrix was selected based on literature findings indicating that PLA is one of the most suitable packaging materials to preserve quality of nut-dried fruits [ 22 ]. The blends were used to produce films in different processing conditions on a pilot-scale film-blowing extrusion plant.…”

Section: Introductionmentioning

confidence: 99%

Use of Hazelnut Perisperm as an Antioxidant for Production of Sustainable Biodegradable Active Films

et al. 2022

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Utilization of food-waste-derived bioactive compounds with biodegradable polymers is an attractive strategy leading innovation in the food packaging sector and contributing to reduce the environmental concerns of plastic packaging disposal. In this field, this work is aimed to use hazelnut perisperm as an antioxidant agent in the production of biodegradable polymeric films for active packaging applications. For this purpose, hazelnut perisperm of a selected particle size (<250 μm) at different percentages (0%, 5% and 10% by weight) was added to a bioderived and compostable polymer suitable for food contact, known as Ecovio®. The blends were produced by a twin-screw extrusion process, while active films were prepared with a pilot lab-scale film blowing plant. The films were characterized in terms of physical–mechanical properties (thermal, tensile, oxygen barrier, optical, sealing ability) and antioxidant activity (DPPH), to investigate their potential use as active packaging. The results showed that the presence of the hazelnut perisperm confers significant antioxidant activity to the films, which is useful in counteracting lipid oxidation and preserve the quality of lipophilic foods, e.g., nut-dried fruits. An extension of the sealability temperature range of the films without compromising their strength was also highlighted. Moreover, the hazelnut perisperm causes a gradual decrease in the stiffness and mechanical strength of the films and an increase in the ductility of the system.

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Section: Introductionmentioning

confidence: 99%

Use of Hazelnut Perisperm as an Antioxidant for Production of Sustainable Biodegradable Active Films

et al. 2022

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“…The total colour difference (ΔE) was calculated according to the equation Nr. 3 [ 34 , 35 ].

where: L *—colour intensity (light-dark) in extrudate;

—colour intensity (light-dark) in the initial material; a *—green-red colour component in the extrudate;

—green-red colour component in the initial material; b *—blue-yellow colour component in the extrudate; and

—blue-yellow colour component in the initial material.…”

Section: Methodsmentioning

confidence: 99%

Characterisation of the Enzymatically Extracted Oat Protein Concentrate after Defatting and Its Applicability for Wet Extrusion

Sargautis

Ķince

Grāmatiņa

2023

Foods

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An oat protein concentrate (OC1) was isolated from oat flour through starch enzymatic hydrolysis, by subsequent defatting by ethanol and supercritical fluid extraction (SFE) reaching protein concentrations of 78% and 77% by weight in dry matter, respectively. The protein characterisation and functional properties of the defatted oat protein concentrates were evaluated, compared and discussed. The solubility of defatted oat protein was minor in all ranges of measured pH (3–9), and foamability reached up to 27%. Further, an oat protein concentrate defatted by ethanol (ODE1) was extruded by a single screw extruder. The obtained extrudate was evaluated by scanning electron microscope (SEM), texture and colour analysers. The extrudate’s surface was well formed, smooth, and lacking a tendency to form a fibrillar structure. Textural analysis revealed a non-unform structure (fracturability 8.8–20.9 kg, hardness 26.3–44.1 kg) of the oat protein extrudate.

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“…Scientific studies have proven that recycled plastics can be used for packaging materials, thus not causing pollution by accumulating a large amount of waste that adversely affects the existence of our planet's ecosystem. Therefore, companies are willing to invest in the use of more eco-friendly plastics that can be used as bio-based packaging material that may store packaged products and take advantage of residues that would be discarded otherwise as well as increase the storage time of foods products (Dutta & Sit, 2022;Kirse-Ozolina, Muizniece-Brasava & Veipa, 2019). Scientists from France evaluated the latest published scientific studies and concluded that the most advanced technologies in the field of packaging clearly have a greater demand for the latest eco-friendly packaging materials with greater efficiency in maintaining the food quality and safety during storage.…”

Section: Introductionmentioning

confidence: 99%

Physicochemical Quality Evaluation of Fresh-Cut Rosemary (Rosmarinus officinalis L.) Packed and Stored in Biodеgradаblе Film

Augšpole,

Sivicka,

Muižniece-Brasava

2023

Rural Sustainability Research

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Fresh-cut herbs satisfy consumer demand owing to the convenience of buying them in food shopping malls as quickly accessible products. Food packaging has an important role in the food industry nowadays, because it helps to preserve the quality of fresh-cut food products at the production and sales sites and provides safety during storage. The aim of this research was to evaluate the quality changes of fresh-cut rosemary packed and stored in biodegradable film packaging. Rosemary has been packed in several materials – two biodegradable packaging materials, NatureFlexTM NVS INNOVIA film, Nature Works® PLA P-360 containers with hermetically pressed PLA cap and “breathable” conventional BOPP PropafilmTM P2GAF film. The samples were analysed over time at 0, 3, 5, 8, 10 and 12 days of storage at a temperature of +5 ±1 °C in terms of physicochemical quality: O2 and CO2 concentration, mass loss, pH, content of soluble solids (ºBrix) and tested sensory evaluation. The analysis of the obtained results showed that the cellulose based biodegradable NatureFlexTM NVS INNOVIA film was a good way to prolong the storage time of fresh-cut rosemary and ensure sensory quality and high physiochemical quality during the preservation period.

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Effect of various packaging solutions on the quality of hazelnuts in nut–dried fruit mixes

Cited by 5 publications

References 9 publications

Use of Hazelnut Perisperm as an Antioxidant for Production of Sustainable Biodegradable Active Films

Use of Hazelnut Perisperm as an Antioxidant for Production of Sustainable Biodegradable Active Films

Characterisation of the Enzymatically Extracted Oat Protein Concentrate after Defatting and Its Applicability for Wet Extrusion

Physicochemical Quality Evaluation of Fresh-Cut Rosemary (Rosmarinus officinalis L.) Packed and Stored in Biodеgradаblе Film

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