ARTÍCULO
TITULO

Active Packaging Film for Food Protection

NurHazwani binti Husaini    

Resumen

Active packaging incorporated with natural extract is a promising technology to extend shelf life of perishable food. Therefore, this study aims to produce the bioactive edible film from semi refined carrageenan (SRC) plasticized with glycerol (G) enhance with nanocellulose as reinforcing agent and incorporated with natural extract to improve lipid oxidative stability and storage quality of apples. Besides, the eco-friendly packaging minimizes the accumulation of environment and also can reduce the consumption of synthetic antioxidant that can cause human health risk issue. In a previous study, preliminary screening of various Malaysian medicinal plants showed that PM possessed high antioxidant activity (>90%).  The extraction of PM involved drying, grinding is performed to determine total phenolic content and antioxidant activity using TPC, DPPH and ABTS assays. In film preparation, SRC dissolve with nanocellulose and mixed with different concentration 0.4% (w/w) of Persicaria Minor (PM), tocopherol, BHA and heated until 90 °C through casting technique. Physical and mechanical test are performed to determine the transparency, colour and tensile strength. Besides, antioxidant release test film is performed to determine antioxidant activity of the film throughout storages. The developed films were wrapped with apples under refrigerated condition (4±°C) and monitored for 14 days storage period. It is expected that film wrapped with tocopherol exhibited significantly lower lipid deterioration rate analyzed by TBARS method and low changes of % metmyoglobin value that indicates the minimum development of brown color. Thus, it is expected that the new active packaging highly potential to be use as novel material to be used in food industry as wrapper for vegetables, fruits and chocolates and etc; as interleaf for frozen foods to avoid from rotten rapidly. Hence, the active packaging edible films incorporating PM displayed potential as a packaging material to improve food safety and quality of the meat.

 Artículos similares

       
 
Heba Beshai, Gursimran K. Sarabha, Pranali Rathi, Arif U. Alam and M. Jamal Deen    
Smart packaging is an emerging technology that has a great potential in solving conventional food packaging problems and in meeting the evolving packaged vegetables market needs. The advantages of using such a system lies in extending the shelf life of p... ver más
Revista: Applied Sciences

 
Marta Castrica, Dino Miraglia, Laura Menchetti, Raffaella Branciari, David Ranucci and Claudia M. Balzaretti    
Nowadays, active packaging plays a key role in the food sector, improving the safety and quality of food and, at the same time, extending its shelf life. The aim of the study was to evaluate the efficacy that an active absorbent pad has in limiting micro... ver más
Revista: Applied Sciences

 
Camila Barbosa Carvalho, Grasiele Scaramal Madrona, Jane Graton Mitcha, Maribel Velandia Valero, Ana Guerrero, Mônica Regina da Silva Scapim, Fábio Yamashita, Ivanor Nunes do Prado (Author)     Pág. e42892
This study was performed to evaluate of active biodegradable packaging applied to low-sodium beef burgers stored at -18oC for 120 days. It was tested four treatments: Beef burgers with 25% (B25) and 50% (B50) of sodium reduction and biodegradable packagi... ver más

 
Eun-Jeong Go and Kyung Bin Song    
New packaging materials using biopolymers have been studied to substitute synthetic packaging materials that lead to environmental pollution. In this study, a new biodegradable packaging material was developed using the pectin extracted from Citrus junos... ver más
Revista: Coatings

 
Vasyl Pasichnyi,Oleksandr Shevchenko,Oleg Khrapachov,Andrii Marynin,Irina Radzievskaya,Yulii? Matsuk,Alina Geredchuk,Mikhail Kuligin     Pág. 46 - 54
Based on the research results, optimization modeling was performed and the shelf life of pasteurized sausage products of the boiled group with the elements of active packaging was substantiated. Re-pasteurization was carried out at the temperature of 85?... ver más