The Application Of The Peleg Model In Order To Obtain Completely Soluble Materials For Food Product Packaging

The aim of this study was to create a completely hydrosoluble edible films based on biopolymers that can be used as packaging material for powdered foods.10 edible films were obtained from various mixtures of hydrocolloids (agar, starch, sodium alginate) plasticized with glycerol and water. To assess their solubility, it was used the Peleg model which confirmed that increasing the temperature of the hydration medium, increases the water absorption rate. The sample obtained from agar and starch was less hydrophilic than sample with a high amount of sodium alginate, which was completely soluble after 3 minutes maintenance in 20° water. To determine the characteristics of novel food packaging material it is important to know the behavior of these hydrocolloids. The completely hydrosolubility of biofilm obtained from a higher amount of sodium alginate in a very short time successfully qualifies it for producing environmentally friendly edible packaging materials for various products which can be consumed with the product, resulting zero waste

Strategies and Challenges for Successful Implementation of Green Economy Concept: Edible Materials for Meat Products Packaging

Currently, the problem of pollution due to plastic waste is a major one. The food industry, and especially that of meat and meat products, is intensely polluting, both due to the raw materials used and also to the packaging materials. The aim of the present study was to develop, test, and characterize the biopolymeric materials with applications in the meat industry. To obtain natural materials which are completely edible and biodegradable, different compositions of agar, sodium alginate, water and glycerol were used, thus obtaining 15 films. The films were tested to identify physical properties such as smell, taste, film uniformity and regularity of edges, microstructure, color, transmittance, and opacity. These determinations were supplemented by the evaluation of mechanical properties and solubility. According to the results obtained and the statistical interpretations, three films with the best results were used for packing the slices of dried raw salami. The salami was tested periodically for three months of maintenance in refrigeration conditions, and the results indicate the possibility of substituting conventional materials with the biopolymer ones obtained in the study

NEW TRENDS IN FOOD PACKAGING TECHNOLOGY: BIOPOLYMERS BASED MATERIALS ENRICHED WITH STEVIA REBAUDIANA

The purpose of this paper is the development of fully biodegradable and edible biopolymer materials used for the packaging of powdered food products. Stevia is a natural sweetener used in the food and beverage industry. The films were obtained through cast method, from agar and sodium alginate, plasticized with glycerol. Stevia was added in proportion of 1,25% of the total ingredients used. The films made with stevia added were fine, soft, transparent, odorless, but sweet, resilient and elastic. Their surface was free of cracks and, where there were pores, they did not pierce the material. Microbiological determinations and the absence of tested microorganisms indicate the safety of consumption of these membranes. The results indicate the possibility of using these materials to the detriment of the synthetic ones, as well as their transposition on an industrial scale

Biopolymer-Based Films Enriched with Stevia rebaudiana Used for the Development of Edible and Soluble Packaging

Currently, there is an increasing concern toward the plastic pollution of the environment, in general, and of oceans, in particular, as a result of disposable packaging in the food industry. Thus, it is extremely necessary that we identify solutions for this problem. This study was aimed at identifying a viable alternative—biopolymer-based, edible, and renewable food packaging—and succeeded in doing so. For this work, 30 films with different characteristics and properties were obtained using agar and sodium alginate as film-forming materials and glycerol for plasticization. Tests were performed, such as physical properties, microstructure, mechanical properties, microbiological characteristics, and solubility assessment, showing that edible materials can be used to package powdered products and dehydrated vegetables, or to cover fruits and vegetables, cheese slices, and sausages. These materials come from renewable resources, are easily obtained, and can be immediately applied in the food industry, thus being a viable alternative to food packaging

The Future Packaging of the Food Industry: The Development and Characterization of Innovative Biobased Materials with Essential Oils Added

The need to replace conventional, usually single-use, packaging materials, so important for the future of resources and of the environment, has propelled research towards the development of packaging-based on biopolymers, fully biodegradable and even edible. The current study furthers the research on development of such films and tests the modification of the properties of the previously developed biopolymeric material, by adding 10, respectively 20% w/v essential oils of lemon, grapefruit, orange, cinnamon, clove, mint, ginger, eucalypt, and chamomile. Films with a thickness between 53 and 102 µm were obtained, with a roughness ranging between 147 and 366 nm. Most films had a water activity index significantly below what is required for microorganism growth, as low as 0.27, while all essential oils induced microbial growth reduction or 100% inhibition. Tested for the evaluation of physical, optical, microbiological or solubility properties, all the films with the addition of essential oil in the composition showed improved properties compared to the control sample

Alginate: From Food Industry to Biomedical Applications and Management of Metabolic Disorders

Initially used extensively as an additive and ingredient in the food industry, alginate has become an important compound for a wide range of industries and applications, such as the medical, pharmaceutical and cosmetics sectors. In the food industry, alginate has been used to coat fruits and vegetables, as a microbial and viral protection product, and as a gelling, thickening, stabilizing or emulsifying agent. Its biocompatibility, biodegradability, nontoxicity and the possibility of it being used in quantum satis doses prompted scientists to explore new properties for alginate usage. Thus, the use of alginate has been expanded so as to be directed towards the pharmaceutical and biomedical industries, where studies have shown that it can be used successfully as biomaterial for wound, hydrogel, and aerogel dressings, among others. Furthermore, the ability to encapsulate natural substances has led to the possibility of using alginate as a drug coating and drug delivery agent, including the encapsulation of probiotics. This is important considering the fact that, until recently, encapsulation and coating agents used in the pharmaceutical industry were limited to the use of lactose, a potentially allergenic agent or gelatin. Obtained at a relatively low cost from marine brown algae, this hydrocolloid can also be used as a potential tool in the management of diabetes, not only as an insulin delivery agent but also due to its ability to improve insulin resistance, attenuate chronic inflammation and decrease oxidative stress. In addition, alginate has been recognized as a potential weight loss treatment, as alginate supplementation has been used as an adjunct treatment to energy restriction, to enhance satiety and improve weight loss in obese individuals. Thus, alginate holds the promise of an effective product used in the food industry as well as in the management of metabolic disorders such as diabetes and obesity. This review highlights recent research advances on the characteristics of alginate and brings to the forefront the beneficial aspects of using alginate, from the food industry to the biomedical field

Global Challenges to Public Health Care Systems during the COVID-19 Pandemic: A Review of Pandemic Measures and Problems

Beginning in December 2019, the world faced a critical new public health stressor with the emergence of SARS-CoV-2. Its spread was extraordinarily rapid, and in a matter of weeks countries across the world were affected, notably in their ability to manage health care needs. While many sectors of public structures were impacted by the pandemic, it particularly highlighted shortcomings in medical care infrastructures around the world that underscored the need to reorganize medical systems, as they were vastly unprepared and ill-equipped to manage a pandemic and simultaneously provide general and specialized medical care. This paper presents modalities in approaches to the pandemic by various countries, and the triaged reorganization of medical sections not considered first-line in the pandemic that was in many cases transformed into wards for treating COVID-19 cases. As new viruses and structural variants emerge, it is important to find solutions to streamline medical care in hospitals, which includes the expansion of digital network medicine (i.e., telemedicine and mobile health apps) for patients to continue to receive appropriate care without risking exposure to contagions. Mobile health app development continues to evolve with specialized diagnostics capabilities via external attachments that can provide rapid information sharing between patients and care providers while eliminating the need for office visits. Telemedicine, still in the early stages of adoption, especially in the developing world, can ensure access to medical information and contact with care providers, with the potential to release emergency rooms from excessive cases, and offer multidisciplinary access for patients and care providers that can also be a means to avoid contact during a pandemic. As this pandemic illustrated, an overhaul to streamline health care is essential, and a move towards greater use of mobile health and telemedicine will greatly benefit public health to control the spread of new variants and future outbreaks

Spontaneous Pneumomediastinum in a 16-Year-Old Patient with SARS-CoV-2 Infection: A North-East Romanian Case

Spontaneous pneumomediastinum (SPM) associated with SARS-CoV-2 infection is a rare condition but can represent a medical emergency. It is probably related to alveolar damage secondary to SARS-CoV-2 infection, which allows air to escape in the surrounding lung tissue. Cough and airways’ barotrauma are also mentioned as contributing mechanisms. Treatment is generally conservative, but surgery may be required in severe cases. This paper presents the case of a 16-year-old girl with COVID-19-associated SPM who was treated conservatively in our department. The clinical course was favorable with resolution of respiratory symptoms and radiological (chest CT scan) image of pneumomediastinum. The patient was discharged 7 days after the confirmation of the initial SP diagnosis with appropriate treatment and recommendations for isolation. The sudden occurrence of chest pain and dyspnea should raise the suspicion of SPM in COVID-19 patients. Close surveillance and proper radiological monitoring are required in such cases. Treatment should be strictly individualized based on clinical course and radiological appearance