Overview on Innovative Packaging Methods Aimed to Increase the Shelf-Life of Cook-Chill Foods

Clodoveo, Maria Lisa; Muraglia, Marilena; Fino, V.; Curci, Francesca; Fracchiolla, Giuseppe

doi:10.3390/foods10092086

Cited by 8 publications

(5 citation statements)

References 80 publications

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“…e shelf-life of food refers to the period of time that prepackaged food maintains quality under the storage conditions specified in the label, which is of great significance for us to evaluate the shelf-life of edible oil [13]. Calligaris et al established the oxidation kinetic model of the peroxide value (POV) of gardenia fruit oil as an evaluation index to predict its shelf-life [14].…”

Section: Introductionmentioning

confidence: 99%

Improving the Oxidation Stability and Shelf-Life of Peanut Oil by Addition of Rosemary Extract Combined with Vitamin C and Ascorbyl Palmitate

Wang

Deng

Da-chuan

et al. 2022

Journal of Food Quality

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Rosemary extracts are natural antioxidants, which can be considered an alternative for synthetic antioxidants in the food industry. The aim of the present study was to evaluate the oxidation stability and shelf-life of rosemary extracts combined with vitamin C (VC) and ascorbyl palmitate (AP) in peanut oil stored at 65°C. Peanut oil with tertbutyl hydroquinone (TBHQ) and without additives served as positive and negative controls, respectively. The peroxide value (POV), thiobarbituric acid reactant (TBARs), conjugated diene (CD), and conjugated triene (CT) values of the peanut oil samples were evaluated during accelerated storage every 48 h. Among them, 0.23 g/kg rosemary extracts combined with 0.13 g/kg VC and 0.07 mg/kg AP exhibited the best oxidative stability. Additionally, the oxidation kinetics model predicated that the rosemary extracts combined with VC and AP could effectively prolong the shelf-life of peanut oil. In accelerated storage, the rosemary extracts combined with VC and AP not only inhibited peanut oil oxidation like chemical antioxidants, but also were safer than chemical antioxidants. Therefore, the rosemary extracts combined with VC and AP were an effective alternative to chemical antioxidants, which could improve the oxidation stability and shelf-life of peanut oil.

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Section: Introductionmentioning

confidence: 99%

Improving the Oxidation Stability and Shelf-Life of Peanut Oil by Addition of Rosemary Extract Combined with Vitamin C and Ascorbyl Palmitate

Wang

Deng

Da-chuan

et al. 2022

Journal of Food Quality

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“…It is considered one of the major issues of industrialisation in developing countries and will affect more than half of the population in the next 20 years [1]. The increase in MS is linked to many factors, such as sedentary lifestyle, environmental factors and diet as the Food Away from Home (FAFH), constituting an important public health problem [2]. It has been estimated that MS [3], especially among women [4,5].…”

Section: Introductionmentioning

confidence: 99%

Metabolic Syndrome: A Narrative Review from the Oxidative Stress to the Management of Related Diseases

Martemucci,

Fracchiolla,

Muraglia

et al. 2023

Antioxidants

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Metabolic syndrome (MS) is a growing disorder affecting thousands of people worldwide, especially in industrialised countries, increasing mortality. Oxidative stress, hyperglycaemia, insulin resistance, inflammation, dysbiosis, abdominal obesity, atherogenic dyslipidaemia and hypertension are important factors linked to MS clusters of different pathologies, such as diabesity, cardiovascular diseases and neurological disorders. All biochemical changes observed in MS, such as dysregulation in the glucose and lipid metabolism, immune response, endothelial cell function and intestinal microbiota, promote pathological bridges between metabolic syndrome, diabesity and cardiovascular and neurodegenerative disorders. This review aims to summarise metabolic syndrome’s involvement in diabesity and highlight the link between MS and cardiovascular and neurological diseases. A better understanding of MS could promote a novel strategic approach to reduce MS comorbidities.

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“…In fact, traditional packaging faces limitations in effectively safeguarding and maintaining the safety, hygiene, and quality of final products; indeed fossil-based plastics pose serious disposal challenges and have significant negative environmental impacts due to their non-biodegradable nature and dependence on non-renewable resources [ 7 ]. Nevertheless, advancements in modern technology enable packaging to interact with active/functional substances, enhancing its protective capabilities; innovative packaging is revolutionizing the way food items are packaged, introducing various methods to extend and monitor the shelf life of products [ 8 ]. Moreover, the toxic chemical components, such as flame retardants, pigments, and plasticizers, utilized in plastic packaging preparation can migrate and contaminate food, leading to adverse health effects [ 9 ].…”

Section: Introductionmentioning

confidence: 99%

Innovative Biobased and Sustainable Polymer Packaging Solutions for Extending Bread Shelf Life: A Review

Gigante,

Aliotta,

Ascrizzi

et al. 2023

Polymers

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Sustainable packaging has been steadily gaining prominence within the food industry, with biobased materials emerging as a promising substitute for conventional petroleum-derived plastics. This review is dedicated to the examination of innovative biobased materials in the context of bread packaging. It aims to furnish a comprehensive survey of recent discoveries, fundamental properties, and potential applications. Commencing with an examination of the challenges posed by various bread types and the imperative of extending shelf life, the review underscores the beneficial role of biopolymers as internal coatings or external layers in preserving product freshness while upholding structural integrity. Furthermore, the introduction of biocomposites, resulting from the amalgamation of biopolymers with active biomolecules, fortifies barrier properties, thus shielding bread from moisture, oxygen, and external influences. The review also addresses the associated challenges and opportunities in utilizing biobased materials for bread packaging, accentuating the ongoing requirement for research and innovation to create advanced materials that ensure product integrity while diminishing the environmental footprint.

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Overview on Innovative Packaging Methods Aimed to Increase the Shelf-Life of Cook-Chill Foods

Cited by 8 publications

References 80 publications

Improving the Oxidation Stability and Shelf-Life of Peanut Oil by Addition of Rosemary Extract Combined with Vitamin C and Ascorbyl Palmitate

Improving the Oxidation Stability and Shelf-Life of Peanut Oil by Addition of Rosemary Extract Combined with Vitamin C and Ascorbyl Palmitate

Metabolic Syndrome: A Narrative Review from the Oxidative Stress to the Management of Related Diseases

Innovative Biobased and Sustainable Polymer Packaging Solutions for Extending Bread Shelf Life: A Review

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