Effect of modified atmosphere packaging (MAP) on physicochemical of fresh-cut bottle gourd

The effect of modified atmosphere packaging (MAP) with different initial gas compositions on fresh-cut bottle gourd was determined. Vegetables were packaged under each of the following conditions: (1) 3% O2/9% CO2 initially, (2) 5% O2/5% CO2 initially and (3) 9% O2/3% CO2 initially. Passive modified atmosphere packaging with air inside initially (20.9% O2/0.03% CO2) was used as the control treatment. Changes in headspace, weight loss, firmness, colour, pH, soluble solid content, titratable acidity and sensory characteristics were evaluated. O2 concentration continuously decreased below its initial concentration for all packaging conditions. Meanwhile, CO2 concentration inside all packages continuously decreased up to 17% from the initial conditions. The results indicated a minimum reduction in flesh firmness and delayed the change of colour values in packaged 2 and 3. There were no significant differences observed for titratable acidity, pH and soluble solid content among packaging conditions. In conclusion, the higher oxygen content was effective to maintain the postharvest quality of fresh-cut bottle gourd

Graphene-based polymer nanocomposites in food packaging and factors affecting the behaviour of graphene-based materials: a review

In recent years, there is a rapid advancement in the reinforcement of polymers using graphene-based materials (GBMs) such as graphene (thickness =  ~ 0.34 nm), graphene oxide (GO, thickness =  ~ 1.1 nm), and reduced graphene oxide (rGO). GBMs and their nanocomposites have been widely applied in numerous industries. Due to their remarkable properties, GBMs have also been incorporated in food packaging materials, providing efficient reinforcement in mechanical strength, barriers to light, water vapour, and gases, as well as antimicrobial and antioxidant properties, which are crucial in preventing food spoilage. This review aims to assess and summarize the published data in the use of GBMs in polymeric composites, particularly for food packaging. Then, we highlight the main factors that influence the behaviour and properties of the GBMs during the fabrication of the composites. Lastly, this review provides a brief summary of the current limitations as well as the food safety concerns regarding GBMs in food packaging

The potential of chitosan-based film with curry leaf essential oil as natural insect-repellent food packaging

This research investigated the effect of curry leaf essential oil (CLEO) on the properties of chitosan-based film and its potential as a natural insect-repellent film. CLEO was added at different concentrations (0.5–1.5 %) with Tween 80 (0.1–0.3 %) as a surfactant. Chitosan-CLEO matrix films successfully reduced (p < 0.05) the moisture content, film water solubility and water vapor permeability values. The incorporation of Tween 80 at 0.3 % (of distilled water) further improved (p < 0.05) the film's moisture and water barrier. Films containing more CLEO showed higher total phenolic compound and antioxidant activity with the DPPH (2, 2-diphenyl-1-picrylhydrazyl) % increased significantly (p < 0.05) from 19.07 % to 33.67 %. The chitosan-CLEO film-forming emulsion (FFE) also inhibited the Gram-positive bacteria (Staphylococcus aureus and Listeria monocytogenes) and Gram-negative bacteria (Escherichia coli and Salmonella typhimurium), indicating the potential of CLEO as antibacterial agents. Meanwhile, chitosan film incorporated with 0.5 % CLEO successfully repelled at least 60–70 % of Musca domestica in the area preference test, while the films enriched with 1.0 % CLEO and 0.3 % Tween 80 showed 100 % repellency. Repellency results are considered very promising for chitosan-CLEO films to develop as active packaging with a natural repellent effect

Monitoring the effect of active packaging films with silver-kaolinite using different packaging systems on the quality of beef meat

Active packaging films based on gelatin with silver-kaolinite (Ag-Kln) were developed and their effects on the quality and microbial growth of beef meat stored in different packaging systems (cling film, vacuum and modified atmosphere packaging) at 4 °C for 13 days were evaluated. The analysis revealed that Ag-Kln packaging films had no adverse effects on the pH and colour of the beef samples irrespective of the packaging system used. Beef meat in packaging with active films lost more weight (P < 0.05) than without active films for meat in the vacuum and modified systems on day 13. In general, these gelatin films with Ag-Kln showed the potential as antibacterial films and could enhance the shelf life of food products, however, further studies are required to establish the release rate of silver from packaging films, as well as test the efficiency of these materials under different storage conditions. In conclusion, this study revealed that gelatin film with silver-kaolinite is a promising antibacterial agent and preservation material for food shelf life extension

Enhancing the physicochemical and functional properties of gelatin/ graphene oxide/cinnamon bark oil nanocomposite packaging films using ferulic acid

Protein such as fish gelatin (FG) is widely used as a raw material to develop biodegradable packaging. However, its mechanical and water vapour barrier properties are still inferior as compared to synthetic polymers. Thus, in this research, a reinforcing nanofiller which is graphene oxide (GO, 2% w/w based on FG) and a crosslinking process using ferulic acid (FA) were incorporated to produce gelatin-graphene oxide/ferulic acid (gel-GO/FA) films with enhanced properties. Different concentrations of FA (0%, 0.5%, 1.0%, 2.0%, 3.0%, and 4.0% w/w) were used and the resulting films were analyzed. Cinnamon bark oil (CEO, 5% w/w based on FG) was incorporated to enhance the antioxidant activities of the films. The incorporation of FA resulted in a denser film microstructure and increased tortuosity, as shown by scanning electron microscopy (SEM) as well as the decreased (p < 0.05) water vapour permeability of the films. The antioxidant activities of the films improved significantly (p < 0.05) with FA concentration, with the highest values of DPPH (2,2-diphenyl-1-picrylhydrazyl) scavenging activity, ABTS (2,2-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid) scavenging activity, and total phenolic content of 97.41%, 98.67%, and 79.50 mg GAE/ g, respectively. In this study, the optimal concentration of the FA is 1% as the films showed the highest (p < 0.05) Young’s modulus and tensile strength. In addition, 1% FA was sufficient to result in a significant (p < 0.05) decrease of the ultraviolet (UV) light transmittance (wavelength= 200. 280, and 400 nm) and opacity. This research reveals that crosslinking gel-GO films with FA can improve the mechanical, water vapour and light barrier, thermal stability, as well as functional properties, potentially broadening their applications as food packaging