Biodegradable Food Packaging Films Using a Combination of Hemicellulose and Cellulose Derivatives.

This study aims to develop biodegradable films by combining hemicellulose B (HB) with methylcellulose (MC) and carboxymethyl cellulose (CMC) at two mass ratios, HB/MC 90/10 and HB/CMC 60/40. The effect of plasticizers, glycerol (GLY) and polyethylene glycol (PEG), on these films' mechanical and physicochemical properties was also investigated. Results showed that the film thickness increased with the addition of GLY and PEG.

Inactivation of Desiccation-Resistant Salmonella on Apple Slices Following Treatment with ε-Polylysine, Sodium Bisulfate, or Peracetic Acid and Subsequent Dehydration.

Salmonella is capable of surviving dehydration within various foods, such as dried fruit. Dried fruit, including apple slices, have been the subject of product recalls due to contamination with Salmonella. A study was conducted to determine the fate of Salmonella on apple slices, following immersion in three antimicrobial solutions (viz.

Application of yellow mustard mucilage and starch in nanoencapsulation of thymol and carvacrol by emulsion electrospray.

Starch/water soluble yellow mustard mucilage nanocapsules loaded with thymol and carvacrol (TC) were developed using electrospray atomization. Emulsions were electrosprayed, aiming to generate nanocapsules with a controlled release behavior of TC for antimicrobial packaging applications. To understand the effect of water soluble yellow mustard mucilage (WSM) on the nanocapsules, the emulsion viscosity, morphology, encapsulation efficiency, molecular interactions, and release kinetics were evaluated.

Antimicrobial coating with organic acids and essential oil for the enhancement of safety and shelf life of grape tomatoes.

This study investigated the antimicrobial efficacy of two coatings against populations of nalidixic acid-resistant Salmonella, Listeria monocytogenes and native microorganisms on whole grape tomatoes. Tomatoes were surface-coated in two chitosan-acid coating solutions. Solution 1 (Chitosan) consisted of 1 % chitosan and 2 % acetic, lactic and levulinic acids.

Emerging chitosan-essential oil films and coatings for food preservation - A review of advances and applications.

With the rising demand for fresh and ready-to-eat foods, antimicrobial packaging has been developed to control or prevent microbial growth as well as maintain food quality and safety. Chitosan is an advanced biomaterial for antimicrobial packaging to meet the growing needs of safe and biodegradable packaging. The application of natural essential oils as antimicrobial agents effectively controls the growth of spoilage and pathogenic microbes.

Electrohydrodynamic processing of natural polymers for active food packaging: A comprehensive review.

The active packaging materials fabricated using natural polymers is increasing in recent years. Electrohydrodynamic processing has drawn attention in active food packaging due to its potential in fabricating materials with advanced structural and functional properties. These materials have the significant capability in enhancing food's quality, safety, and shelf-life.

Informative and corrective responsive packaging: Advances in farm-to-fork monitoring and remediation of food quality and safety.

Microbial growth and fluctuations in environmental conditions have been shown to cause microbial contamination and deterioration of food. Thus, it is paramount to develop reliable strategies to effectively prevent the sale and consumption of contaminated or spoiled food. Responsive packaging systems are designed to react to specific stimuli in the food or environment, such as microorganisms or temperature, then implement an informational or corrective response.

Apple Juice Preservation Using Combined Nonthermal Processing and Antimicrobial Packaging.

Abstract: This study was conducted to investigate the effectiveness of pulsed electric fields (PEFs), pulsed UV light (PL), and antimicrobial packaging (AP), either individually or combined, for inactivating bacteria and maintaining the quality of fruit juices. Apple juice samples were inoculated with Escherichia coli K-12 or native molds and yeasts (M&Y), treated with bench-scale PEF and/or PL processing systems, and stored in glass jars with antimicrobial caps containing 10 μL of carvacrol. The reductions in microbial populations and the physicochemical properties of juice samples were determined after treatments and during storage at 10°C.

Antibacterial mechanism of ultrasound against Escherichia coli: Alterations in membrane microstructures and properties.

This study was aimed at providing new insights on the response of bacterial cell membranes to ultrasound exposure. Escherichia coli (E. coli) O157:H7 cells were exposed to different ultrasound treatments (power intensities of 64, 191, 372, and 573 W/cm, frequency of 20 kHz, pulsed mode of 2 sec: 2 sec) and the dynamic changes in cell viability within 27 min were assessed.

Extension of shelf life of semi-dry longan pulp with gaseous chlorine dioxide generating film.

A packaging system using gaseous chlorine dioxide generating film (CDGF) in a sealed container was developed to extend the shelf life of semi-dry longan pulp (moisture content 38.8 wt%; a0.8).

Ultrasound improves the decontamination effect of thyme essential oil nanoemulsions against Escherichia coli O157: H7 on cherry tomatoes.

Development of novel and effective decontamination technologies to ensure the microbiological safety of fresh produce has gained considerable attention, mainly driven by numerous outbreaks. This work presented the first approach regarding to the application of the previously reported hurdle technologies on the sanitization of artificially contaminated cherry tomatoes. Thyme (Thymus daenensis) essential oil nanoemulsion (TEON, 8.

Inactivation of Escherichia coli O157:H7 and Salmonella and Native Microbiota on Fresh Strawberries by Antimicrobial Washing and Coating.

Antimicrobial washing (AW), antimicrobial coating (AC), and a combination of washing followed by coating (AW+AC) were evaluated for their ability to inactivate artificially inoculated foodborne pathogens and native microbiota on strawberries stored at 4°C. Strawberries were inoculated with a six-strain composite of Escherichia coli O157:H7 and Salmonella; treated by AW, AC, or AW+AC; and stored at 4°C for 3 weeks. The washing solution contained 90 ppm of peracetic acid, and the coating solution consisted of chitosan (1%, w/v), allyl isothiocyanate (1%, v/v), and corn-bio fiber gum (5%, w/v).

In-package atmospheric cold plasma treatment of bulk grape tomatoes for microbiological safety and preservation.

Effects of dielectric barrier discharge atmospheric cold plasma (DACP) treatment on the inactivation of Salmonella and the storability of grape tomato were investigated. Grape tomatoes, with or without inoculation with Salmonella, were packaged in a polyethylene terephthalate (PET) commercial clamshell container and cold plasma-treated at 35 kV at 1.1 A for 3 min using a DACP system equipped with a pin-type high-voltage electrode.

Antimicrobial edible coatings and films from micro-emulsions and their food applications.

This study focused on the use of antimicrobial edible coatings and films from micro-emulsions to reduce populations of foodborne pathogens in foods. Corn-Bio-fiber gum (C-BFG) was used as an emulsifier with chitosan. Allyl isothiocyanate (AIT) and lauric arginate ester (LAE) served as antimicrobials.

Biochemical degradation and physical migration of polyphenolic compounds in osmotic dehydrated blueberries with pulsed electric field and thermal pretreatments.

Fresh blueberries were pretreated by pulsed electric fields (PEF) or thermal pretreatment and then were subject to osmotic dehydration. The changes in contents of anthocyanins, predominantly phenolic acids and flavonols, total phenolics, polyphenol oxidase (PPO) activity and antioxidant activity in the blueberry samples during pretreatment and osmotic dehydration were investigated. Biochemical degradation and physical migration of these nutritive compounds from fruits to osmotic solutions were observed during the pretreatments and osmotic dehydration.

Effect of alternatives to chlorine washing for sanitizing fresh coriander.

Fresh coriander leaves are highly perishable in nature and their sensory quality and nutritional value decreases without proper processing or preservation. In the present study, three aqueous solutions of sodium hypochlorite (SH, 100 mg/L), chlorine dioxide (CD, 10 mg/L), and sodium butyl -hydroxybenzoate (SBPH, 12 mg/L), and tap water, were used to treat fresh coriander for 15 min. The treated samples were packed in PVC boxes with ambient air under packaged under passive modified atmosphere packaging conditions and stored at 4 °C for 10 days.

Application of a novel antimicrobial coating on roast beef for inactivation and inhibition of Listeria monocytogenes during storage.

The antilisterial efficacy of novel coating solutions made with organic acids, lauric arginate ester, and chitosan was evaluated in a three-stage study on inoculated roast beef for the first time. Ready-to-eat roast beef was specially ordered from the manufacturer. The meat surface was inoculated with five-strain Listeria monocytogenes cocktail inoculums at two different levels, ~3 and 6 Log CFU/cm(2) and treated with the stock solution (HAMS), the 1:5 diluted solution (MAMS), and the 1:10 diluted solution (LAMS) (stage 1).

Antimicrobial property and microstructure of micro-emulsion edible composite films against Listeria.

Edible antimicrobial composite films from micro-emulsions containing all natural compounds were developed and their antimicrobial properties and microstructures were investigated. Chitosan, allyl isothiocyanate (AIT), barley straw arabinoxylan (BSAX), and organic acids (acetic, lactic and levulinic acids) were used as film-forming agent, antimicrobial agent, emulsifier, and solvent, respectively. Micro-emulsions were obtained using high pressure homogenization (HPH) processing at 138MPa for 3cycles.

Salmonella isolated from ready-to-eat pasteurized liquid egg products: Thermal resistance, biochemical profile, and fatty acid analysis.

The Egg Products Inspection Act of 1970 requires that egg products in the U.S. must be pasteurized prior to release into commerce.

Natural surface coating to inactivate Salmonella enterica serovar Typhimurium and maintain quality of cherry tomatoes.

The objective of the present study was to investigate the effectiveness of zein-based coatings in reducing populations of Salmonella enterica serovar Typhimurium and preserving quality of cherry tomatoes. Tomatoes were inoculated with a cocktail of S. Typhimurium LT2 plus three attenuated strains on the smooth skin surface and stem scar area.

Reduction of an E. coli O157:H7 and Salmonella composite on fresh strawberries by varying antimicrobial washes and vacuum perfusion.

A 2011 outbreak of hemorrhagic colitis, which resulted in the death of two individuals, was associated with contaminated strawberries. A study was conducted to identify antimicrobial washes effective at reducing E. coli O157:H7 and Salmonella enterica from the surface of fresh whole strawberries during two-minute immersion washes.

Effects of antimicrobial coatings and cryogenic freezing on survival and growth of Listeria innocua on frozen ready-to-eat shrimp during thawing.

Foodborne pathogens such as Listeria monocytogenes could pose a health risk on frozen ready-to-eat (RTE) shrimp as the pathogen could grow following thawing. In this study, antimicrobial-coating treatments alone, or in combination with cryogenic freezing, were evaluated for their ability to inhibit the growth of Listeria innocua, a surrogate for L. monocytogenes, on RTE shrimp.

Development of antimicrobial coatings for improving the microbiological safety and quality of shell eggs.

This study was conducted to develop antimicrobial coatings to decontaminate and prevent cross-contamination of shell eggs. Egg shells were inoculated with nalidixic acid-resistant Salmonella enterica Enteritidis strains OB030832, OB040159, and C405 and treated with antimicrobial coatings. Polylactic acid served as a nonedible polymer, and chitosan served as an edible polymer carrier of natural antimicrobials, including nisin, allyl isothiocyanate (AIT), lauric arginate ester (LAE), and organic acids.

Antimicrobial activity of allyl isothiocyanate used to coat biodegradable composite films as affected by storage and handling conditions.

We evaluated the effects of storage and handling conditions on the antimicrobial activity of biodegradable composite films (polylactic acid and sugar beet pulp) coated with allyl isothiocyanate (AIT). Polylactic acid and chitosan were incorporated with AIT and used to coat one side of the film. The films were subjected to different storage conditions (storage time, storage temperature, and packed or unpacked) and handling conditions (washing, abrasion, and air blowing), and the antimicrobial activity of the films against Salmonella Stanley in tryptic soy broth was determined.