Diffusion of linalool and methylchavicol from polyethylene-based antimicrobial packaging films

The diffusion of linalool and methylchavicol from thin (45–50 μm) antimicrobial low-density polyethylene-based films was evaluated after immersion in isooctane and the effect of temperature (4, 10, or 25 °C) on the diffusion rate was evaluated. The kinetics of linalool and methylchavicol release showed a non-Fickian behavior at the lowest temperature. An increase in temperature from 4 °C to 25 °C resulted in an increase in the diffusion coefficient from 4.2 × 10−13 m2 s−1 to 2.5 × 10−12 m2 s−1 for linalool and from 3.5 × 10−13 m2 s−1 to 1.1 × 10−12 m2 s−1 for methylchavicol. The effect of temperature on the diffusion coefficient followed an Arrhenius-type model (r2 = 0.972) in relation to a time-response function with a Hill coefficient. Activation energies of 57.8 kJ mol−1 (linalool) and 42.8 kJ mol−1 (methylchavicol) were observed

Natural Antimicrobial - Containing EVOH Coatings on PP and PET Films: Functional and Active Property Characterization

[EN] Natural antimicrobials are currently being tested by many researchers for active packaging applications as a response to consumer demands for safer food products. In previous work, several packaging materials consisting of ethylene vinyl alcohol (EVOH)-coated polypropylene (PP) films containing essential oils or their constituents as active agents were successfully developed and tested for antimicrobial activity. In this work, selected films from those materials, namely EVOH coatings with carvacrol, citral, marjoram essential oil, or cinnamon bark essential oil, on PP and polyethylene terephthalate (PET) substrates, were subjected to diverse physicochemical analyses in order to assess their suitability for food packaging applications. Concretely, the investigated properties were the stability of EVOH coatings on PP and PET substrates, the retainability of EVOH matrices for active compounds, the mechanical, optical, surface and barrier properties of the final active films and the effects of a matrix modification based on the addition of bentonite nanoclay on the performance of PP/EVOH active packages studied in actual working conditions. Results showed that the application of corona discharge followed by a polyethyleneimine-based primer was the best anchorage treatment available to stabilize EVOH coatings on PP and PET substrates. Furthermore, they demonstrated that the retention of active agents into EVOH matrices ranged from low to moderate, depending on the embedded substance, and that their presence into an EVOH coating in the final multilayer films did not noticeably affect their mechanical, optical or barrier properties, although it considerably improved their wettability. They also indicated that the inclusion of bentonite nanoparticles into their carrier layers substantially enhanced the performance of the final packages, while maintaining or slightly improving their other physical properties. Hence, as a conclusion, all the assayed multilayer films were considered perfectly valid for food packaging applications, and the incorporation of bentonite nanoclay to their carrier layers was also highly recommended. Copyright (c) 2014 John Wiley & Sons, Ltd.The authors thank the Spanish Ministry of Science and Innovation (projects AGL2009-08776 and AGL2012-39920-C03-01), European Commission (Nafispack project 212544) and Generalitat Valenciana (Josep P. Cerisuelo fellowship) for financial support, Instituto Tecnologico del Embalaje, Transporte y Logistica (associated unit of Consejo Superior de Investigaciones Cientificas) for scientific collaboration and Mr. Tim Swillens for correction services.Gavara Clemente, R.; Cerisuelo Ferriols, JP.; Hernández Muñoz, P. (2014). Natural Antimicrobial - Containing EVOH Coatings on PP and PET Films: Functional and Active Property Characterization. Packaging Technology and Science. 27(11):901-920. https://doi.org/10.1002/pts.2078S901920271

Intakes of culinary herbs and spices from a food frequency questionnaire evaluated against 28-days estimated records

<p>Abstract</p> <p>Background</p> <p>Worldwide, herbs and spices are much used food flavourings. However, little data exist regarding actual dietary intake of culinary herbs and spices. We developed a food frequency questionnaire (FFQ) for the assessment of habitual diet the preceding year, with focus on phytochemical rich food, including herbs and spices. The aim of the present study was to evaluate the intakes of herbs and spices from the FFQ with estimates of intake from another dietary assessment method. Thus we compared the intake estimates from the FFQ with 28 days of estimated records of herb and spice consumption as a reference method.</p> <p>Methods</p> <p>The evaluation study was conducted among 146 free living adults, who filled in the FFQ and 2-4 weeks later carried out 28 days recording of herb and spice consumption. The FFQ included a section with questions about 27 individual culinary herbs and spices, while the records were open ended records for recording of herbs and spice consumption exclusively.</p> <p>Results</p> <p>Our study showed that the FFQ obtained slightly higher estimates of total intake of herbs and spices than the total intake assessed by the Herbs and Spice Records (HSR). The correlation between the two assessment methods with regard to total intake was good (r = 0.5), and the cross-classification suggests that the FFQ may be used to classify subjects according to total herb and spice intake. For the 8 most frequently consumed individual herbs and spices, the FFQ obtained good estimates of median frequency of intake for 2 herbs/spices, while good estimates of portion sizes were obtained for 4 out of 8 herbs/spices.</p> <p>Conclusions</p> <p>Our results suggested that the FFQ was able to give good estimates of frequency of intake and portion sizes on group level for several of the most frequently used herbs and spices. The FFQ was only able to fairly rank subjects according to frequency of intake of the 8 most frequently consumed herbs and spices. Other studies are warranted to further explore the intakes of culinary spices and herbs.</p

Properties of biopolymer dispersions and films used as carriers of the biocontrol agent Candida sake CPA-1

[EN] The use of biocontrol agents (BCA) for controlling plant diseases is an alternative to reduce the use of pesticides. Their performance can be improved when applied in combination with coatings. Films and coatings formulated from different biopolymers were characterized as to their barrier and optical properties to analyse their impact on fruit when applied as carriers of the BCA Candida sake CPA-1. The properties of the film-forming dispersions were more affected by the type of polymer than by the incorporation of surfactants. Sodium caseinate formed the thickest coatings, but these were very thin in every case, which led to there being no predicted relevant effect on the gas exchanges of the fruit. The cell viability in the films was good during film drying, especially in the case of protein films; however, it decreased after storage.The authors are grateful to the Spanish Government for the financial support through project RTA2012-00067-0O2 and to the Conselleria d'Educacio of the Generalitat Valenciana, (Spain) for A. Marin's PhD grant (VALi+d 2013). The authors are also thankful to IRTA group, headed by Dra. Neus Teixido, for their assistance in the microbiological study.Marín-Gozalbo, A.; Atarés Huerta, LM.; Cháfer Nácher, MT.; Chiralt, A. (2017). Properties of biopolymer dispersions and films used as carriers of the biocontrol agent Candida sake CPA-1. LWT - Food Science and Technology. 79:60-69. https://doi.org/10.1016/j.lwt.2017.01.024S60697

Mathematical modeling of gallic acid release from chitosan films with grape seed extract and carvacrol

Controlled release of antimicrobial and antioxidant compounds from packaging films is of utmost importance for extending the shelf-life of perishable foods. This study focused on the mathematical modeling of gallic acid release into an aqueous medium from three chitosan films, formulated with grape seed extract (GSE) and carvacrol. We quantified the release by HPLC technique during 30days at three temperatures (5, 25 and 45°C). The diffusion coefficients, varying with temperature according to an Arrhenius-type relationship, and the respective activation energies for Film-1 and Film-2 were, respectively [Formula: see text] m2s-1 and [Formula: see text] m2s-1, Ea1=58kJmol-1 and Ea2=60kJmol-1 as obtained from the Fickian fit. The low concentrations of gallic acid released by Film-3 could not be detected by HPLC, therefore the respective diffusion coefficient was not estimated. This study will help with the development and optimization of active packaging (AP) films aiming at improved food preservation and shelf-life extension.Javiera F. Rubilar gratefully acknowledges her Ph.D. grant from ErasmusMundus 2008-1022/001 Frame ECW/17, EACEA(European Union), financial support of the Fondecyt-Postdoctoral #3140349 project from CONICYT, and also “Dirección de Investigación e Innovación Escuela de Ingeniería” at Pontificia Universidad Católica de Chile. Rui M. S. Cruz acknowledges grant SFRH/BPD/70036/2010 from Fundac¸ ão para a Ciência e Tecnologia, Portugalinfo:eu-repo/semantics/publishedVersio

Preparation, characterization and antimicrobial properties of electrospun polylactide films containing Allium ursinum L. extract

[EN] Novel active films of polylactide (PLA) containing extract of Allium ursinum L. (AU), also called wild garlic, at 10 wt% were succesfully prepared by the electrospinning technology. Electrospinning of the AU-containing PLA solutions yielded fibers in the 1-2 mu m range with a beaded-like morphology, suggesting that the AU extract was mainly encapsulated in certain fiber regions. The resultant electrospun mats were then subjected to annealing at 135 degrees C to obtain continuous films of application interest in active packaging. The film cross-sections revealed that the AU extract was incorporated into the PLA matrix in the form of micro-sized droplets. The thermal properties showed that the AU extract addition plasticized the PLA matrix and also lowered its crystallinity degree as it disrupted the ordering of the PLA chains by hindering their folding into the crystalline lattice. Thermal stability analysis indicated that the natural extract positively contributed to a delay in thermal degradation of the biopolymer and it was thermally stable when encapsulated in the PLA film. The AU extract incorporation also produced a mechanical reinforcement on the electrospun PLA films and improved slightly the water barrier performance. Finally, a significant antimicrobial activity of the electrospun PLA films containing the natural extract was achieved against foodborne bacteria.This paper has been supported by the COST Action FP1405 Active and intelligent fiber-based packaging - innovation and market introduction (ActInPak), FOODStars project Food Product Development Cycle: Frame for stepping Up Research Excellence of FINS (Grant Agreement 692276), the Spanish Ministry of Science, Innovation, and Universities (MICIU, project AGL2015-63855-C2-1-R) and the EU H2020 project YPACK (reference number 773872). Torres-Giner also acknowledges MICIU for his Juan de la Cierva-Incorporacion contract (IJCI-2016-29675).Radusin, T.; Torres-Giner, S.; Stupar, A.; Ristic, I.; Miletic, A.; Novakovic, A.; Lagaron, JM. (2019). Preparation, characterization and antimicrobial properties of electrospun polylactide films containing Allium ursinum L. extract. Food Packaging and Shelf Life. 21:1-9. https://doi.org/10.1016/j.fpsl.2019.100357S1921Barile, E., Bonanomi, G., Antignani, V., Zolfaghari, B., Sajjadi, S. E., Scala, F., & Lanzotti, V. (2007). Saponins from Allium minutiflorum with antifungal activity. Phytochemistry, 68(5), 596-603. doi:10.1016/j.phytochem.2006.10.009Belovic, M., Mastilovic, J., & Kevresan, Z. (2014). Change of surface colour parameters during storage of paprika (Capsicum annuum L.). Food and Feed Research, 41(2), 85-92. doi:10.5937/ffr1402085bBenkeblia, N. (2004). Antimicrobial activity of essential oil extracts of various onions (Allium cepa) and garlic (Allium sativum). 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Antimicrobial Properties of Ethylene Vinyl Alcohol/Epsilon-Polylysine Films and Their Application in Surimi Preservation

[EN] Polymer films based on ethylene vinyl copolymers (EVOH) containing a 29 % (EVOH 29) and a 44 % molar percentage of ethylene (EVOH 44), and incorporating epsilon-polylysine (EPL) at 0 %, 1 %, 5 % and 10 % were successfully made by casting. The optical properties and the amount of EPL released from the films to phosphate buffer at pH 7.5 were evaluated, films showing great transparency and those of EVOH 29 copolymer releasing a greater amount of EPL. The antimicrobial properties of the resulting films were tested in vitro against different foodborne microorganisms and in vivo in surimi sticks. With regard to the antimicrobial capacity tested in vitro in liquid medium at 37 A degrees C and 4 A degrees C against Listeria monocytogenes and Escherichia coli over a period of 72 h, films showed a considerable growth inhibitory effect against both pathogens, more notably against L. monocytogenes, and being EVOH 29 more effective than EVOH 44 films. At 37 A degrees C, total growth inhibition was observed for EVOH 29 films incorporating 10 % EPL against both microorganisms whereas the copolymer EVOH 44 did show total inhibition against L. monocytogenes and the growth of E. coli was reduced by 6.64 log units. At 4 A degrees C, no film was able to inhibit completely bacterial growth. Scanning electron microscopy micrographs showed corrugated cell surfaces with blisters and bubbles, and collapse of the cells appearing shorter and more compact after treatment with EPL. Finally, the films were successfully used to increase the shelf life of surimi sticks. The results show the films developed have a great potential for active food packaging applications.The authors acknowledge the financial support of the Spanish Ministry of Economy and Competitiveness, projects AGL2012-39920-C03-01, and fellowship funding for V. M.-G.Muriel-Galet, V.; Lopez-Carballo, G.; Gavara Clemente, R.; Hernández-Muñoz, P. (2014). 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