Oxygen Scavengers in Food Packaging

Apicella, Annalisa; Incarnato, Loredana

doi:10.1016/b978-0-08-100596-5.22942-9

Cited by 3 publications

(2 citation statements)

References 72 publications

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“…The active agent used was a phenolic extract deriving from olive milling wastewaters (OWE, Fangiano Farming Company, Nocera Terinese, CZ, Italy) identified by previous studies as the best candidate for the development of active bio-coatings, thanks to its high antioxidant activity and good compatibility with the polymer matrix. [11] The active films were obtained by lab-scale coating deposition of a casting solution of amorphous PLA4060 (Natureworks, Minnetonka, USA), which conferred sealing capacity to the substrates, [12] loaded with different amounts of OWE (0%, 3%, and 5% with respect to the mass of PLA). The final thickness of the deposited coating layer was 7.0 ± 0.4 µm.…”

Section: Active Film Preparation and Propertiesmentioning

confidence: 99%

Active Coated Films to Decrease Browning of Minimally Processed Banana Fruit

Apicella

Carlucci

Leneveu‐Jenvrin

et al. 2022

Macromolecular Symposia

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Minimally processed fruit presents a short shelf-life because of cellular endogenous metabolism or microbial development. Fruit browning mostly results from phenolic compound oxidation. Banana (Musa acuminata Cavendish) cuts are particularly prone to enzymatic browning, resulting in unattractive color and modifications of aroma. In this study, the effect of two different eco-sustainable packaging films on minimally processed banana is investigated. The films differ by the substrate, either polyethylene terephthalate (PET) or a fully biodegradable mix of polylactic acid (PLA) and polybuthylene adipate terephtalate (PBAT). They are coated with an amorphous PLA layer containing as antioxidant an active agent deriving from olive processing wastes. Minimally processed banana slices are prepared, packed, and stored at 4°C. Microbiological quality, color, pH, firmness, and polyphenol oxidase activity are evaluated during storage. The PET films show a better efficacy to limit browning, mainly due to the higher oxygen barrier properties compare to the PLA/PBAT. Best results are obtained with PET films with 5% of active phase.

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Section: Active Film Preparation and Propertiesmentioning

confidence: 99%

Active Coated Films to Decrease Browning of Minimally Processed Banana Fruit

Apicella

Carlucci

Leneveu‐Jenvrin

et al. 2022

Macromolecular Symposia

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“…High levels of oxygen in food packages should be avoided, as it promotes microbial growth, which can cause changes in color and losses in nutrition (Yildirim et al, 2018). Other way of mitigating this problem is the use of oxygen-absorbing sachets, which are able to decrease concentration of this gas, maintaining original quality of the product (Apicella and Incarnato, 2019; Dey and Neogi, 2019), and they can extend the shelf life from 3–4 to 14 days (Gaikwad and Lee, 2017). The efficiency of the absorbers depends on their composition, temperature and packing material and moisture.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of packaging systems with O₂-absorbers on quality of minimally processed soybean sprouts

Cantelli

Carrão-Panizzi

Moreira

et al. 2022

Food sci. technol. int.

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This study evaluated the influence of O2-absorbing sachets into different packages polyethylene terephthalate (PET – E1), low density polyethylene (LDPE – E2), and PET/LDPE (E3) on the quality of minimally processed soybean sprouts (MP-sprouts). The MP-sprouts were stored up to 12 days and characterized for physicochemical, microbiological and sensory attributes. The O2-absorbing sachet showed changes during exposure to the environment by the formation of amorphous iron hydroxide, which was observed by the analysis of functional groups and XRD. The packaging used in the study showed high transmittance and clarity, and low Haze, being a good feature for storing the MP product. All packaging systems showed an increase in the volume of absorbed oxygen (cm3) up to 9 days of storage. The physic-chemical characteristics of the MP-sprouts stored for 12 days were preserved in the different packages, showing no difference regarding the use of the O2-absorbing sachet. The O2-absorbing sachet not influenced the quality of MP-sprouts during the stored (12 days). The best visual aspect was observed in PET package (with and without O2-absorbing sachet) being classified as excellent, without color change. The MP-sprouts also fulfilled the microbiological quality standards and presented 75.11% acceptability and 72.40% purchase intention.

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Development of TiO2 photocatalyzed EC/HTPB based oxygen scavenging mats by electrospinning method for packaging applications

Kordjazi

Ajji

2022

Food Packaging and Shelf Life

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Oxygen Scavengers in Food Packaging

Cited by 3 publications

References 72 publications

Active Coated Films to Decrease Browning of Minimally Processed Banana Fruit

Active Coated Films to Decrease Browning of Minimally Processed Banana Fruit

Evaluation of packaging systems with O₂-absorbers on quality of minimally processed soybean sprouts

Development of TiO2 photocatalyzed EC/HTPB based oxygen scavenging mats by electrospinning method for packaging applications

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Oxygen Scavengers in Food Packaging

Cited by 3 publications

References 72 publications

Active Coated Films to Decrease Browning of Minimally Processed Banana Fruit

Active Coated Films to Decrease Browning of Minimally Processed Banana Fruit

Evaluation of packaging systems with O2-absorbers on quality of minimally processed soybean sprouts

Development of TiO2 photocatalyzed EC/HTPB based oxygen scavenging mats by electrospinning method for packaging applications

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Evaluation of packaging systems with O₂-absorbers on quality of minimally processed soybean sprouts