طراحی وب سایت

... “it’s a high-quality product that can be stored at room temperature in modified atmosphere packaging to prevent oxidation of the lipids

... green tea extract (gte) can be successfully added to ethylene vinyl alcohol copolymer (evoh) films to produce antioxidant active packaging, new research has found ... spanish scientists said the green-tea containing packaging films could be used for “all types of food, from aqueous to fatty products ” to reduce oxidation of sensitive products ... the team from the university of zaragoza suggested the development of such active packaging systems could be used as a “novel alternative” to current methods such as the addition of antioxidant s to foodstuffs or the use of modified atmosphere packaging systems ... but while they have also been incorporated into polymers, they have not been approved as food additives and would therefore need this before being used in commercial packaging systems ... “therefore, the materials here developed with the combination of antioxidant substances which constitute the green tea extract could be used in the design of antioxidant active packaging of all type of foods, from aqueous to fatty products, being the compounds responsible for the protection those with the higher compatibility with the packaged product,” added the scientists ... development of new antioxidant active packaging films based on evoh and green tea extract by carol lopez de dicastillo, cristina nerin , pilar alfaro,ramón catalá, rafael gavara, and pilar hernandez-muñoz published in the online edition of the journal of agriculture and food chemistry

... cinnamon-based active packaging is a suitable alternative to modified atmosphere packaging (map) for gluten-free bread on both a microbiological and sensory basis, finds new research ... the study, funded by the spanish government and published in packaging technology and science , compared the efficiency of three types of packaging: active packaging , map and combinations of the two for packaged food life extension ... map gave greater microbiological inhibition and consequently longer shelf life than traditional packaging, with only microbiological results taken into account, found the researchers ... but they noted that sensory properties including flavour, taste and mastication were better without map in the presence of the active packaging containing the essential oil, cinnamon ... flavour and spongy texture were rated higher when map packaging was not used, they added, with crumbly texture and hardness increasing when map was present in the packaged food ... “thus, the use of active packaging can be a better solution than the modified atmosphere packaging in getting a longer shelf life while achieving optimal sensory properties,” they report ... ” method in this study, bread was placed on in a pp tray and wrapped with 30-µm-thick polyethylene–ethylene vinyl alcohol multilayer; and bread packaging was performed by using a manual sealing machine ... the authors reported that several packaging options were tested: (i) active packaging with two different concentrations of essential oils; (ii) map packaging with composition explained in the modified atmosphere section; and (iii) combinations of the modified atmosphere plus the active packaging ... the active packaging consisted of a shelf-adhesive active label, which was stuck inside the polyethylene wrap ... the concentrations of cinnamon eo incorporated in the packaging were 0 ... a mixture of 60% co2 and 40% n2 was used as the modified atmosphere, the spanish team reported

... modified atmosphere packaging in tandem with formulation expertise, modified processing techniques can also extend product shelf life, said komitopoulou: “such techniques include drying, modified atmosphere packaging and nitrogen packing of ingredients such as unsaturated fish oils, or other ingredients that have an easily oxidisable oil: rice, coffee powder, etc ... ” she added that modified atmosphere packaging (map) combined with low temperatures is being used to extend the shelf life of cured hams and other meat products, as well as part-baked breads (the latter stored in ambient conditions), cut vegetables and fruit

... the firm claim that the improver is suitable for par-baked products in modified atmosphere packaging, while spain outlined some other advantages: “improvements are also apparent in staling using acti-plus: shelf life remains around 1-2 days, but the bread is in much better condition using this solution

... ultrasound treatment (sonication) and an edible coating including jujube and pomegranate extracts can be used for delaying the oxidation of roasted peanuts, and eliminates the need for modified atmosphere packaging, claims new research from brazil ... likewise, the peanuts can be packed without the need to modify the packaging atmosphere or use of expensive packages,” commented the research team ... alternatives sought different means, such as the use of synthetic antioxidants, modified atmosphere (map) and uv proof packaging have been reported to extend the shelf life of roasted peanuts to various degrees, said the researchers ... but they point to safety issues with the synthetic antioxidants such as butylated hydroxyanisole and butylated hydroxytoluene and claim map and uv proof packaging is costly ... the samples, they added, were placed in separate polyethylene bags and stored in a controlled atmosphere chamber which was set at a relative humidity of 45 ± 5 per cent and a storage temperature of 35 °c ± 2°c throughout the entire storage period

... new research has shown that a combination of modified atmosphere packaging, chitosan and a high barrier packaging system can act in synergic way to control the quality loss of fresh pasta during refrigerated storage in terms of microbial and sensorial parameters ... the authors, in findings published in the international journal of food science and technology, found that high shelf life value of pasta packed in a high barrier pet, evoh and pe based multilayer film under map for over 17 is a result of the film’s ability to maintain the initial modified headspace conditions during the entire storage period ... due to the increasing consumer demand for high quality food that does not rely on the use of chemical additives for preservation, scientific researchers have been focusing on methods of shelf life extension for perishable foods using modified atmosphere packaging (map) or natural compounds with antimicrobial properties such as chitosan ... objective the authors said their goal was to evaluate the influence of the natural compound, map and film packaging on shelf life extension of durum semolina-based fresh pasta, made by a pilot plant ... they said they tested three different concentrations of chitosan and two packaging films with high and low barrier properties to assess their influence on the microbiological and sensorial quality of fresh pasta ... the authors said that about 200 g of pasta samples were arranged in a plastic tray, which in turn was packaged in a plastic bag, with two polymeric films with different characteristics used as packaging bags ... the researchers said that all packaged samples were sealed by means of a thermal sealer under ordinary atmosphere (passive map, named as p-map) and modified atmospheric conditions (active map, named as a-map) ... they added that in order to realise the modified headspace conditions gas concentrations of 70 per cent co2 and 30 per cent n2 were used, with all the samples then stored at 4°c

... carbon dioxide (co 2 ) under pressure could rise to the top in terms of alternatives to conventional heat treatments for liquids but must be used in unison with stress inducers such as modified atmosphere packaging and lower ph to render microbes ineffective and extend shelf life, claim researchers ... “we found that mild heat treatments such as hp co2 c an improve food quality and extend shelf life when an approach is employed involving the inclusion of an antimicrobial gas such as carbon dioxide in the packaging coupled with a slight lowering of the product’s ph from 7 to 6 ... he said that whereas the post packaging technique hpp is relatively well established in many countries, with 38 installations in europe and 80 in the us, hp carbon dioxide has yet to take off with processors needing to stress the benefits of the technique for the industry to equipment manufacturers in order to accelerate its commercialisation and adoption

... tannic acid treated ground beef stored under high oxygen modified atmosphere packaging (map) could maintain colour stability as well as inhibit lipid oxidation and microbial growth during refrigerated storage for up to 15 days, claims new research ... and they also found that during the period, samples treated with tannic acid and kept under all packaging conditions contained lower peroxide value (pv) and thiobarbituric acid-reactive substances (tbars) with coincidental lower non-haem iron content, compared with non-treated counterparts ... after 15 days of storage, they said that myosin heavy chain (mhc) and actin of all tannic acid treated samples underwent less degradation than those without tannic acid treatment for all packaging conditions but they noted that degradation of mhc was more pronounced in samples kept under map with high oxygen ... meanwhile, they also found that psychrophilic bacterial count (pbc) of all tannic acid treated samples was lower, compared with that of non-treated sample regardless of packaging condition

... the adoption of more modified atmosphere and leak-proof packaging by retailers, as well lobbying for the use of antimicrobial washes could help cut campylobacter in uk chicken, an international summit concluded ... food packaging in the wide-ranging two-day summit, experts discussed the role enhanced packaging could play in tackling the bug – with leak-proof packing and modified atmosphere packaging (map) tabled as having a role ... “ the possibility of decontaminating the external packaging of poultry packs was discussed,” said o’neill ... improving packaging, implementation of some already legal treatments such as steaming, as well as supply-chain improvements spurred by retailer-willingness to change their buying policies were also mooted