Preparation and characterization of carboxymethylated pullulan/butyric acid-modified chitosan active sustainable bi-layer coatings intended for packaging of cheese slices.

Dependence of the food industry on conventional plastic and the generation of enormous amounts of food waste caused by microbiological spoilage have been imposed as inspiration for this work, to develop active sustainable packaging for sliced cheese using the bi-layer design. Pullulan was modified using a green approach to obtain a polyanionic character in the coating formulation. Chitosan, which has a cationic character in an acidic environment, has been modified using a butyric acid to obtain an amphiphilic character.

Updating the on the Eco-Friendly Approach for Antioxidants Recovered from Plant Matrices Using Cloud Point Extraction.

The concepts of "green chemistry" are gaining importance in the agri-food sector due to the need to minimize pollution from toxic chemicals, improve the safety and sustainability of industrial processes, and provide "clean-labeled products" required by consumers. The application of the cloud point extraction (CPE) is considered a promising alternative to conventional organic solvents. In the CPE, the separation of compounds from the bulk solution occurs by adding a surfactant (either non-ionic or ionic).

Comparison of the Properties of Pullulan-Based Active Edible Coatings Implemented for Improving Sliced Cheese Shelf Life.

The development of active edible coatings with improved mechanical and barrier properties is a huge challenge. In this study, active edible coatings for sliced cheese have been developed using pullulan (Pull) in combination with two different biopolymers, chitosan (CS) and gelatine (Gel), and a combination of hydrolats as a source of active compounds with antimicrobial effects. In comparison to the monolayer coating, the bilayer coating system demonstrates improved barrier and mechanical properties.

Preparation and Characterization of PHBV/PCL-Diol Blend Films.

Biodegradable thin films based on poly(3-hydroxybutyrate-co-3-hydroxyvalerate) (PHBV) and poly(caprolactone diol) (PCL-diol) blend were developed using the solution casting method. PHBV is biodegradable, biocompatible, and produced naturally by bacterial activity, but its use is restricted by high crystallinity and low resistance to thermal degradation with melting temperatures close to degradation thus narrowing the processing window. Solution casting was chosen as a cost-effective method reducing energy consumption and avoiding thermal degradation during processing.

Insight on Incorporation of Essential Oils as Antimicrobial Substances in Biopolymer-Based Active Packaging.

The increasing interest in microbiological food safety requires the development of sensitive and reliable analyses and technologies for preserving food products' freshness and quality. Different types of packaging systems are one of the solutions for controlling microbiological activity in foods. During the last decades, the development of biopolymer-based active packaging with essential oil incorporation systems has resulted in technologies with exceptional application potential, primarily in the food industry.

Fortification of chocolate with microencapsulated fish oil: Effect of protein wall material on physicochemical properties of microcapsules and chocolate matrix.

Protein stabilized fish oil microcapsules were incorporated into chocolates in order to design fortified product which could bear the nutritional claim "source of or high omega-3 fatty acids". Protein wall material (soy, whey and potato) influenced microcapsules and chocolate performance. Soy protein resulted in the smallest microcapsules with the lowest content of surface oil.

A comprehensive approach to chitosan-gelatine edible coating with β-cyclodextrin/lemongrass essential oil inclusion complex - Characterization and food application.

Biopolymer-based films present an ideal matrix for the incorporation of active substances such as antimicrobial agents, giving active packaging a framework of green chemistry and a step forward in food packaging technology. The chitosan-gelatine active coating has been prepared using lemongrass oil as an antimicrobial compound applying a different approach. Instead of surfactants, to achieve compatibilization of compounds, β-cyclodextrin was used to encapsulate lemongrass oil.