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Development of (TiO2-ZnO)/LDPE based active nanocomposite films and detection of migration to minced beef during storage using response surface methodology

In the current research, titanium dioxide (TiO2) and zinc oxide (ZnO) nanoparticles using ethylene ethyl acrylate as compatibilizer are incorporated into low-density polyethylene (LDPE) to generate active nanocomposite films (ANFs) using melt blowing technique. The film properties such as colour, thickness, mechanical and thermal properties, surface morphology, and molecular composition were analyzed. Subsequently, minced beef samples were packed with ANFs, and migration was determined in 7-days storage period at 1°C, 7°C, and -18&nbsp;0C. The migration characteristics were analyzed using inductively coupled plasma mass spectrometry (ICP-MS) at these 3 different temperature applications. The SEM results indicated that metal oxides had a substantially homogenous distribution in the polymer matrix, but agglomerates were formed in some regions. The Ti and Zn nanoparticles migrated to minced beef were significantly affected by the independent variables. The amounts of Ti and Zn migrated into minced beef samples ranged from 21.37 to 48.15 ppm and 11.01 and 52.74 ppm, respectively. In general, migration from Ti nanoparticles was greater compared to Zn nanoparticles. As a result, it has been demonstrated that TiO2&nbsp;and ZnO nanoparticles are good alternatives to functionalizing food packaging film.</p

Effects of Extra Virgin Olive and Riviera Olive Oil Addition on the Properties of Butter: an Optimization Study Based on D-Optimal Mixture Design

Increased consumption of butter is associated with high blood pressure and serum cholesterol level for humans. Therefore, we aimedto form a functional butter by blending it with vegetable oils. In this study, butter was mixed with both extra virgin olive oil (EVOO)and riviera olive oil at different concentrations (20%, 30%, 35% and 40%). D-optimal mixture design, having two mixtures (EVOOand butter, riviera and butter) was used to see the effects and to have the optimum mixing level. Physicochemical analysis (moisture,fat content, color and viscosity), sensory analysis were conducted. In addition, major fatty acid compositions of the samples werecharacterized. Also, the effect of oil concentration on the texture of butter was evaluated. It was observed that viscosity of butter wasdecreased 104.2 mPa.s to 28.75 mPa.s by blending with vegetable oil. Addition of riviera olive oil increased L* values, but decreaseda* and b* values. Vegetable oil additions led to significant reduction in total saturated fatty acid levels and a significant increase in thelevels of total unsaturated fatty acid (p&lt;0.05). In sensory evaluations, the samples blended with 20% extra virgin olive oil and rivieraolive oil received the highest rating. The results show that addition of vegetable oil improved the spreadability of butter and may beused as a functional fat.</p

Production of polyhedral oligomeric silsesquioxane (POSS) containing low density polyethylene (LDPE) based nanocomposite films for minced beef packaging for extension of shelf life

Polyhedral oligomeric silsesquioxane (POSS) containing low-density polyethylene (LDPE) based innovative active nanocomposite food packaging films were produced using film blowing technique. Octa ammonium POSS (OA-POSS), N-Phenylaminopropyl POSS (AP-POSS), methacryl POSS (MA-POSS) were used as a functional additive. The effectiveness of active packaging films were mainly evaluated via Escherichia coli O157: H7 and native microflora (total mesophilic aerobic counts, lactic acid bacteria, total Enterobacteriaceae) growth on minced beef. The color properties, oxidative stability, and pH change in minced beef were also investigated. OA-POSS and AP-POSS containing films with vacuum packaging had an antibacterial effect on E. coli O157: H7 and native microflora breeding during the minced beef storage. Thiobarbituric acid (TBA) formation was inhibited by treatment of OA-POSS up to 7 days. Consequently, it might be recommended that active nanocomposite food packaging materials containing OA-POSS and AP-POSS could be used for the extension of the shelf life of the minced beef