Edible Coatings for Fish Preservation: Literature Data on Storage Temperature, Product Requirements, Antioxidant Activity, and Coating Performance-A Review.

Fresh fish is among the most nutritive foodstuffs, but it is also the most perishable one. Therefore, huge efforts have been made to find the most suitable tools to deliver fish of the highest quality to exigent consumers. Scientific studies help the industry to exploit the newest findings to scale up emerging industrial technologies.

Achievements in Applications of Antioxidants and Bioactive Compounds in Food: From Agriculture to Health Benefits.

Natural foods and food components are becoming increasingly popular worldwide because people are concerned about eating healthy diets [...

Assessment of Chitosan/Gelatin Blend Enriched with Natural Antioxidants for Antioxidant Packaging of Fish Oil.

In this research, bio-based films were developed using polyelectrolyte complexes derived from chitosan and gelatin for packaging fish oil. To further enhance the antioxidant functionality, the films were enriched with gallic acid and orange essential oils, either individually or in combination. Initially, the films were characterized for their physico-chemical, optical, surface, and barrier properties.

Characterization of Synthetic Polymer Coated with Biopolymer Layer with Natural Orange Peel Extract Aimed for Food Packaging.

This research was aimed to make biolayer coatings enriched with orange peel essential oil (OPEO) on synthetic laminate, oriented poly(ethylene-terephthalate)/polypropylene (PET-O/PP). Coating materials were taken from biobased and renewable waste sources, and the developed formulation was targeted for food packaging. The developed materials were characterized for their barrier (O, CO, and water vapour), optical (colour, opacity), surface (inventory of peaks by FTIR), and antimicrobial activity.

Phase Behavior of NR/PMMA Semi-IPNs and Development of Porous Structures.

In this research, the porous polymer structures (IPN) were made from natural isoprene rubber (NR) and poly(methyl methacrylate) (PMMA). The effects of molecular weight and crosslink density of polyisoprene on the morphology and miscibility with PMMA were determined. Sequential semi-IPNs were prepared.

Physical, Chemical and Sensory Characterization of Deep-Fried Fresh-Cut Potatoes Coated with Hydrocolloid/Herbal Extracts.

Research Background: Recently, natural plant extracts have been used to increase the nutritional value of food and to potentially reduce the absorbed fat and the formation of acrylamide in fried foods. Literature data on the use of edible polymers with nettle or olive leaf extracts are scarce.

Experimental Approach: The effect of novel coatings on colour, fat absorption, phenolic and sugar content, and acrylamide formation in deep-fat-fried fresh-cut potatoes was evaluated.

Effect of Non-Thermal Food Processing Techniques on Selected Packaging Materials.

In the last decade both scientific and industrial community focuses on food with the highest nutritional and organoleptic quality, together with appropriate safety. Accordingly, strong efforts have been made in finding appropriate emerging technologies for food processing and packaging. Parallel to this, an enormous effort is also made to decrease the negative impact of synthetic polymers not only on food products (migration issues) but on the entire environment (pollution).

Bioactive antioxidant coatings for poly(lactic acid) packaging films: polyphenols affect coating structure and their release in a food simulant.

Background: Poly(lactic acid) (PLA) has limited uses for moist and acidic foods due to its barrier properties, which are fairly poor, and its sensitivity to moisture.

Results: Deposition of thin coatings based on natural biopolymers (gelatin) incorporating bioactive agents has allowed the development of active packaging materials while maintaining their biodegradability and their food contact material ability. Gelatin coatings containing two phenolic acids (tannic and gallic) have been tested.

Antioxidants and Bioactive Compounds in Food: Critical Review of Issues and Prospects.

This review paper gives an insight into the effective delivery mechanisms for health-promoting substances and highlights the challenges of using antioxidants and bioactives in foods. The selection criteria for choosing bioactives and their extraction in bioavailable form with their adequate incorporation techniques and delivery mechanisms are covered. Moreover, an overview of existing methods for determination of bioactivity is given.

Effect of Ultrasound Treatment on Barrier Changes of Polymers before and after Exposure to Food Simulants.

In this study, we investigated the impact of ultrasound treatment on barrier properties of linear low-density polyethylene (LLDPE) and acrylic/poly(vinylidene chloride) polypropylene (PPAcPVDC)-coated pouches intended for food packaging before and after exposure to food simulants. Packaging pouches were filled with two food simulants, namely ethanol (10% (v/v)) and acetic acid (3% (w/v)), in order to simulate food−packaging interaction and possible compound migration from packaging materials. Samples were subjected to an ultrasound water bath treatment for 5 min, 15 min, and 30 min at 60 °C (±2 °C) and with an amplitude of 100% as an equivalent to the heat-treatment conditions combined with an ultrasound effect.

Characterization of Food Packaging Films with Blackcurrant Fruit Waste as a Source of Antioxidant and Color Sensing Intelligent Material.

Chitosan and pectin films were enriched with blackcurrant pomace powder (10 and 20% (/)), as bio-based material, to minimize food production losses and to increase the functional properties of produced films aimed at food coatings and wrappers. Water vapor permeability of active films increased up to 25%, moisture content for 27% in pectin-based ones, but water solubility was not significantly modified. Mechanical properties (tensile strength, elongation at break and Young's modulus) were mainly decreased due to the residual insoluble particles present in blackcurrant waste.

Comparison of Two pH Responsive Color Changing Bio-Based Films Containing Wasted Fruit Pomace as a Source of Colorants.

The main objective of this work is to develop and characterize novel bio-based sensor as intelligent food packaging film to monitor quality changes in fresh chicken meat. Chitosan (CS) and carboxymethyl cellulose (CMC) were used as polymer matrices for immobilization of pH sensitive color indicators. Generally considered as a food waste, blueberry (BP) and red grape skin pomace (RP) extracts were used as indicators at total phenolic content (TPC) of 0.

The effect of barrier properties of polymeric films on the shelf-life of vacuum packaged fresh pork meat.

The aim of this study was to investigate the permeability properties of synthetic polymeric materials and their influence on the quality of packed chilled pork. Barrier properties of biaxially oriented polypropylene (BOPP) coated with acrylic/polyvinylidene chloride (BOPPAcPVDC) and biaxially oriented coextruded polypropylene (BOPPcoex), were tested on three gases: oxygen, carbon dioxide and nitrogen at different temperatures: 4 °C, 20 °C, 40 °C and 60 °C. Coefficients of permeability, diffusion and solubility were determined.

Barrier, structural and mechanical properties of bovine gelatin-chitosan blend films related to biopolymer interactions.

Background: The increased use of synthetic packaging films has led to a high ecological problem due to their total non-biodegradability. Thus, there is a vital need to develop renewable and environmentally friendly bio-based polymeric materials. Films and coatings made from polysaccharide polymers, particularly chitosans and gelatins have good gas barrier properties and are envisaged more and more for applications in the biomedical and food fields, as well as for packaging.

Effect of relative humidity on carvacrol release and permeation properties of chitosan based films and coatings.

The influence of water vapour conditions on mass transport and barrier properties of chitosan based films and coatings were studied in relation to surface and structural properties. Water contact angles, material swelling, polymer degradation temperature, barrier properties (PO2, PCO2, WVP) and aroma diffusion coefficients were determined. The solvent nature and the presence of carvacrol influenced the surface and structural properties and then the barrier performance of activated chitosan films.

Carvacrol affects interfacial, structural and transfer properties of chitosan coatings applied onto polyethylene.

Different chitosan coating solutions were tested with the aim of investigating their adhesion and wettability onto polyethylene film to improve packaging performance and provide antimicrobial properties. Surface wetting kinetics was monitored by contact angle measurements. Addition of ethanol and carvacrol improved wettability and adhesion of the thin chitosan layer.

Aroma behaviour during steam cooking within a potato starch-based model matrix.

To help understand the organoleptic qualities of steam cooked foods, the kinetics of aroma release during cooking in a potato starch based model matrix was studied. Behaviour of components having a major impact in potato flavour were studied using solid phase micro extraction-gas chromatography (SPME-GC). Evolution of microstructure of potato starch model-matrix during steam cooking process was analyzed using environmental scanning electron microscopy (ESEM).

Shelf life of packaged sliced dry fermented sausage under different temperature.

The aim of this study was to investigate the shelf-life of commercial sliced dry fermented sausage during storage at different temperatures. Different laminate composition was used for vacuum and nitrogen (100% N(2)) packaging. The microbiological, physico-chemical and sensory parameters were analysed during 120 days storage at 4, 22 and 37°C.