Effect of whey protein isolate films incorporated with montmorillonite and citric acid on the preservation of fresh-cut apples.
Viviane Machado Azevedo,Marali Vilela Dias,Heloísa Helena de Siqueira Elias,Katia Lumi Fukushima,Eric Keven Silva,João de Deus Souza Carneiro,Nilda de Fátima Ferreira Soares,Soraia Vilela Borges +7 more
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TLDR
The enzymatic browning of the apples slices was reduced for all films during storage, however, the films containing citric acid maintained the color characteristics, reducing the loss of quality associated with the maintenance of acidity, soluble solids, water activity, reduction of polyphenol oxidase and peroxidase activity, thus prolonging the shelf life of the iPhones.About:
This article is published in Food Research International.The article was published on 2018-05-01 and is currently open access. It has received 48 citations till now. The article focuses on the topics: Whey protein isolate & Browning.read more
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Edible Films and Coatings as Food-Quality Preservers: An Overview.
TL;DR: In this article, a review of the current state-of-the-art of the use of films and edible coatings as an alternative to conventional packaging, providing the main features that these biodegradable packaging should meet towards specific uses for the conservation and improvement of various food products.
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Incorporation of nanoencapsulated garlic essential oil into edible films: A novel approach for extending shelf life of vacuum-packed sausages
Hossein Esmaeili,Narjes Cheraghi,Ali Khanjari,Mohammadreza Rezaeigolestani,Afshin Akhondzadeh Basti,Abolfazl Kamkar,Ebrahim Molaee Aghaee +6 more
TL;DR: All active films retarded lipid oxidation and the growth of main spoilage bacterial groups compared to the control, and CH film containing NGEO exhibited the best result with the peroxide value, thiobarbituric acid reactive substances and aerobic plate count.
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Recent Developments in Smart Food Packaging Focused on Biobased and Biodegradable Polymers
TL;DR: The main concepts and types of active and intelligent food packaging, focusing on recent progress and new trends using biodegradable and biobased polymers, are described in this paper.
Journal ArticleDOI
Protein-Based Films and Coatings for Food Industry Applications.
Vlad Mihalca,Andreea Diana Kerezsi,Achim Weber,Carmen Gruber-Traub,Jürgen Schmucker,Dan Cristian Vodnar,Francisc Vasile Dulf,Sonia Socaci,Anca Fărcaș,Carmen Ioana Mureșan,Ramona Suharoschi,Oana Lelia Pop +11 more
TL;DR: In this article, a review of the literature on protein utilization in food packages and edible packages, their functionalization, antioxidant, antimicrobial and antifungal activities, and economic perspectives are discussed.
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Development of furcellaran-gelatin films with Se-AgNPs as an active packaging system for extension of mini kiwi shelf life
Ewelina Jamróz,Pavel Kopel,Pavel Kopel,Lesław Juszczak,Agnieszka Kawecka,Zuzana Bytesnikova,Zuzana Bytesnikova,Vedran Milosavljevic,Vedran Milosavljevic,Małgorzata Makarewicz +9 more
TL;DR: In this paper, the effect of nanocomposite films on quality of kiwi (Actinidia arguta) during storage period was studied. And it was shown that the films with Se-AgNPs possess strong antibacterial activity.
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Official methods of analysis of the Association of Official Analytical Chemists
TL;DR: In this paper, the authors present a list of residues in foods, including poisons, poisons and feed additives in animal tissues, as well as their applications in food processing and in the field of agriculture.
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Potential perspectives of bio-nanocomposites for food packaging applications
TL;DR: In this paper, the advantages of nanotechnology application in order to improve the mechanical and oxidation stability, the barrier properties, and eventually the biodegradability of conventional polymeric matrices are discussed.
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Biodegradable starch/clay nanocomposite films for food packaging applications
Maurizio Avella,Jan Jacobus De Vlieger,Maria Emanuela Errico,Sabine Fischer,Paolo Vacca,Maria Grazia Volpe +5 more
TL;DR: In this article, a novel biodegradable starch/clay nanocomposite films, to be used as food packaging, were obtained by homogeneously dispersing montmorillonite nanoparticles in different starch-based materials via polymer melt processing techniques.
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