Novel food packaging technologies: Innovations and future prospective

AbstractNovel food packaging technologies arose as a result of consumer’s desire for convenient, ready to eat, tasty and mild processed food products with extended shelf life and maintained quality. Recent trend of lifestyle changes with less time for consumers to prepare foods posed a great challenge toward food packaging sector for the evolution of novel and innovative food packaging techniques. The novel food packaging techniques, viz. active packaging, intelligent packaging and bio active packaging which involve intentional interaction with the food or its surroundings and influence on consumer’s health have been the major innovations in the field of packaging technology. These novel techniques act by prolonging the shelf life, enhancing or maintaining the quality, providing indication and to regulate freshness of food product. The advancement in novel food packaging technologies involves retardation in oxidation, hindered respiratory process, prevention of microbial attack, prevention of moisture infusion, use of CO2 scavengers/emitters, ethylene scavengers, aroma emitters, time-temperature sensors, ripeness indicators, biosensors and sustained release of antioxidants during storage. The novel food packaging technologies besides the basic function of containment increase the margin of food quality and safety. The novel food packaging techniques thus help in fulfilling the demands throughout the food supply chain by gearing up toward persons own lifestyle. The main objectives of this review article are to provide basic knowledge of different new and innovative food packaging techniques about their way of preservative action, effectiveness and suitability in various types of foods

Impact of Gamma Irradiation and Kale Leaf Powder on Amino Acid and Fatty Acid Profiles of Chicken Meat under Different Storage Intervals

he present study was planned to determine the effect of kale leaf powder and gamma rays on variations in the pH, amino acid and fatty acid profiles of chicken meat at different storage intervals. Significant changes (p ≤ 0.05) in the pH, amino acid and fatty acid profiles of chicken meat following different treatments (KLP (1% and 2%) and gamma irradiation (3k Gy)) were reported at 0, 7 and 14 days of storage. The pH value of the chicken meat sample decreased with the addition of kale leaf powder, whereas the value increased following a gamma irradiation dose of 3 kGy and with the passage of time. During different storage intervals, the minimum reduction in the amino acid and fatty acid quantities in the chicken meat samples was reported after gamma irradiation treatment. However, with the addition of KLP, the amount of amino acids and fatty acids in the chicken meat samples increased. Conclusively, the pH was observed to be reduced in the meat following combined treatment (irradiation + KLP), whereas the 2% KLP treatment improved the amino acid and fatty acid profiles of the chicken samples.info:eu-repo/semantics/publishedVersio

Physico-Chemical, Enzymatic, Mineral and Colour Characterization of Three Different Varieties of Honeys from Kashmir Valley of India with a Multivariate Approach

The present study was undertaken to determine the physico-chemical properties (moisture content, reducing sugars, proline content, electrical conductivity, ash content, pH, titrable acidity, HMF, water activity, total soluble solids and total solids), enzymatic activity (diastase and invertase), colour characteristics (mmpfund, ABS450 and CIE L*a* b*) and mineral content (Cu, Mn, Fe, Zn, Pb and Cd) of three different varieties of honeys from Kashmir valley of India (acacia honey, pine honeydew and multifloral honey). Of the honey samples analysed, only pine honeydew were grouped in dark category of honey (L*50) and possessed both red and yellow components. The concentrations of mineral content were found highest in pine honeydew followed by multi floral and least in acacia honey. All the physico-chemical properties and enzymatic activity indicated that all the three analysed varieties of honey met the criteria set by the International Honey Commission and revised codex standards for honey. The source of honey had a significant effect (p<0.05) on physico-chemical characteristics, enzymatic activity, mineral content and colour properties. Strong and positive correlations exhibited among minerals, colour (mmpfund) and L* value indicated that dark coloured honey contained high mineral content. Multivariate analysis proved to be an effective tool in classifying the three varieties of honey based on physico-chemical characteristics, enzymatic activity, mineral content and colour properties

Application of Response Surface Methodology to Study the Combined Effect of Temperature, Time and pH on Antioxidant Activity of Cherry (Prunus avium) Honey

Response surface methodology (RSM) was employed to analyze the effect of independent variables viz. temperature, time and pH on antioxidant properties of cherry honey. Seventeen runs including five replicates were used to study the combined effect of temperature (60–80°C), time (10–15 min) and pH (3 to 6) on the antioxidant properties [radical scavenging activity (DPPH-RSA), total phenolic content (TPC) and total flavonoid content (TFC)] of cherry honey. Statistical analysis revealed that process variables significantly affected all the responses. All the three parameters viz. DPPH-RSA, TPC and TFC increased with increase in time and temperature. The antioxidant properties of cherry honey were significantly decreased with increase in pH from 3 to 6. The thermal treatment of honey at 80°C was found to be more effective than at 70 and 60°C. The results demonstrated that antioxidant activity significantly increased with formation of browning pigments

Ultrasonication and food technology: A review

With increasing consumers demand and tightening of food and environmental regulations, traditional food-processing techniques have lost their optimum performance which gave rise to new and powerful technologies. Ultrasonic is a one of the fast, versatile, emerging, and promising non-destructive green technology used in the food industry from last few years. The ultrasound is being carried out in various areas of food technology namely crystallization, freezing, bleaching, degassing, extraction, drying, filtration, emulsification, sterilization, cutting, etc. Ultrasound is being applied as an effective preservation tool in many food-processing fields viz. vegetables and fruits, cereal products, honey, gels, proteins, enzymes, microbial inactivation, cereal technology, water treatment, diary technology, etc. This review summarizes the latest knowledge on impact and application of ultrasound in food technology

Bioplastics and food packaging: A review

Food packaging as a vital part of the subject of food technology is involved with protection and preservation of all types of foods. Due to economical abundance, petrochemical plastics have been largely used as packaging material due to their desirable properties of good barrier properties towards O2, aroma compounds, tensile strength and tear strength. Meanwhile, they have many disadvantages like very low water vapour transmission rate and the major disadvantage is that they are non-biodegradable and result in environmental pollution. Keeping in view the non-renewable nature and waste disposal problem of petroleum, newer concept of use of bioplastics came into existence. Bioplastics of renewable origin are compostable or degradable by the enzymatic action of micro-organisms. Generally biodegradable polymers get hydrolysed into CO2, CH4, inorganic compounds or biomass. The use of bio-origin materials obtained through microbial fermentations, starch and cellulose has led to their tremendous innovative uses in food packaging in the last few years

Rheological behavior of high altitude Indian honey varieties as affected by temperature

The rheological properties of high altitude India honeys were analyzed in honeydew (pine) and nectar honey (multifloral and acacia) varieties at a wide range of temperatures (0, 5, 10, 20, and 30 °C). All the honey samples were significantly dominated by loss modulus (G″) which displayed their viscous nature. Irrespective of geographical origin and temperature, all the honey varieties showed a Newtonian behavior. The viscosity of all honey varieties showed a strong dependence on temperature, and Arrhenius model was examined to describe this. Keywords: Honey, Loss modulus, Storage modulus, Viscosity, Arrhenius mode

Discrimination of high altitude Indian honey by chemometric approach according to their antioxidant properties and macro minerals

The study was intended to characterize three honeys (acacia, pine honeydew and multifloral) from high altitude Kashmir valley of India according to their macro minerals (K, Ca, Na and P), antioxidant properties and sugar parameters. The result for total phenolic content (22.68–59.84 mg GAE/100 g) and total flavonoid content (6.10–8.12 mg QE/100 g), revealed that honeys from Kashmir valley have high antioxidant activity. Principal component analysis (PCA), explained more than 81% of the variance. Four sugars were identified and quantified by HPLC, which include monosaccharides and disaccharides. Chemometric methods such as principal component analysis and linear discriminate techniques were applied on the data in order to differentiate the honeys. PCA explained more than 81% of the variance with the first two PC variables with minerals and antioxidant properties having highest discriminating power while LDA successfully classified all the unifloral honey samples. Keywords: Honey, Antioxidant, Minerals, PCA, LD

Evaluation of functional properties of extruded snacks developed from brown rice grits by using response surface methodology

Extrusion behavior of brown rice grits was investigated using twin screw extruder. Feed moisture of the grits was adjusted between 14% and 18%, and extrusion cooking was done at barrel temperature of 130–170 °C and screw speed of 400–550 rpm. The brown rice grits differed significantly with respect to extrusion behavior and extrudate characteristics. Water solubility index (WSI) of extrudates varied from 5.43% to 14.32%, water absorption index (WAI) from 4.72 to 7.81 and bulk density (BD) from 0.065 to 0.188 g/ml. With increase in moisture, BD, WAI and hardness increased, while WSI and SME decreased. Increase in screw speed resulted in lower BD, WAI and WSI whereas resulted in a higher SME. With increase in temperature decrease in SME, BD, WAI and hardness was observed. All responses were most affected by changes in feed moisture, temperature and to a lesser extent screw speed. Keywords: Brown rice, RSM, Functional properties, Extrusion, Snack