Spoilage of fish due to microbiological activity is one of the biggest problems found by producers to take fresh fish products to customers. It is necessary packaging improvements to be able to increase fish shelf life and, thus, be able to travel further and to keep product freshness longer at customer's houses. In the present work, a new material is developed for fish packaging in modified atmosphere (MAP). This material is poly(ethylene terephathalate) (PET) extruded with a polyamide (PA) nanocomposite containing nanosepiolite. Here, it is shown the production procedure from laboratory to industrial scale. Permeability to oxygen and impact mechanical properties results are shown for different samples, both at laboratory and industrial processes. At the end, a material composition is chosen to produce the finale tray which will contain the sliced sea bream. Microbiological analysis is done over the packed fish, resulting is a lower microbiological count compared to a PET control sample. This means that shelf life of pack sea bream could increase from 2-4 to 7-9 days, which is very important for both producers and customers. On the other hand, trays obtained comply with European regulations in food contact materials (FCM) and, overall, they are suitable for food packaging materials.
Download full-text PDF |
Source |
---|---|
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC8232630 | PMC |
http://dx.doi.org/10.3390/polym13121974 | DOI Listing |
Mar Drugs
January 2025
ARC Industrial Transformation Training Centre for Green Chemistry in Manufacturing, Deakin University, Waurn Ponds, Geelong, VIC 3216, Australia.
Squid viscera, a byproduct of squid processing, contains oil rich in omega-3 fatty acids (up to 10% by mass) and the antioxidant astaxanthin. However, its high free fatty acid (FFA) content compromises stability. To address this, pilot-scale (200 L) enzymatic re-esterification of squid oil using immobilized lipase (Lipozyme RMIM) was demonstrated, resulting in high acylglyceride yields.
View Article and Find Full Text PDFJ Fungi (Basel)
January 2025
Gastro-Intestinal Microbiology and Biotechnology Unit, Agricultural Research Council-Animal Production, Private Bag X02, Irene, Pretoria 0062, South Africa.
Postharvest decay of vegetables and fruits presents a significant threat confronting sustainable food production worldwide, and in the recent times, applying synthetic fungicides has become the most popular technique of managing postharvest losses. However, there are concerns and reported proofs of hazardous impacts on consumers' health and the environment, traceable to the application of chemical treatments as preservatives on fresh produce. Physical methods, on the other hand, cause damage to fresh produce, exposing it to even more infections.
View Article and Find Full Text PDFMembranes (Basel)
January 2025
Laboratory of Agroindustrial Processes Engineering (LAPE), Federal University of Santa Maria (UFSM), 3013 Taufik Germano Rd., University II DC, Cachoeira do Sul 96503-205, RS, Brazil.
The utilization of membrane technologies in winemaking has revolutionized various stages of production, offering precise and efficient alternatives to traditional methods. Membranes, characterized by their selective permeability, play a pivotal role in enhancing wine quality across multiple processes. In clarification, microfiltration and ultrafiltration membranes, such as ceramic or polymeric membranes (e.
View Article and Find Full Text PDFGels
January 2025
Food and Nutritional Sciences Program, Department of Family and Consumer Sciences, North Carolina Agricultural and Technical State University, Greensboro, NC 27411, USA.
Oleogels have been a revolutionary innovation in food science in terms of their health benefits and unique structural properties. They provide a healthier alternative to traditional solid or animal fats. They have improved oxidative stability and nutritional value to maintain the desirable sensory qualities of lipid-based foods.
View Article and Find Full Text PDFBioengineering (Basel)
December 2024
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Quality & Safety in Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
Food waste and food safety issues caused by food spoilage have been brought into focus. The inhibition of food spoilage bacteria growth is the key to maintaining food quality and extending the shelf life of food. Photodynamic inactivation (PDI) is an efficient antibacterial strategy which provides a new idea for the antibacterial preservation of food.
View Article and Find Full Text PDFEnter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!