Journal of Food Science,
Journal Year:
2005,
Volume and Issue:
70(1), P. M37 - M44
Published: Jan. 1, 2005
ABSTRACT:
Wheat
and
rye
bread
artificially
inoculated
with
molds
were
packed
in
modified
atmospheres
of
0%,
50%,
75%,
or
100%
CO2
balanced
N2,
3
levels
residual
O2,
1%,
0.03%,
<0.01%/O2-absorber,
stored
for
30
to
35
d.
Modified
atmosphere
packaging
(MAP)
was
quantitatively
more
effective
because
fewer
mold
species
grew
at
elevated
CO2.
However,
the
major
contaminant,
Penicillium
roqueforti,
overall
most
CO2-resistant
only
use
O2-absorber
could
prevent
growth
this
species.
On
wheat
bread,
CO2-tolerant
commune,
growing
99%
(with
high
O2),
Aspergillus
flavus
that
lowest
O2
75%
treatment.
The
spoilage
yeast/"chalk
mold"Endomyces
fibuliger
less
affected
by
different
than
true
filamentous
molds,
none
tested
MAP
treatments
growth,
but
lag-phase
increased
on
decreased
1%
bread.
Experiments
volatile
mustard
oil
showed
A.
Eurotium
repens
oil-resistant
respectively.
A
combination
strategy
proved
optimal,
total
inhibition
achieved
2
μL
oil/rye
slice
between
μL/wheat
Results
indicated
nature
surface
area
product
influences
effectiveness
active
oil.
Comprehensive Reviews in Food Science and Food Safety,
Journal Year:
2017,
Volume and Issue:
17(1), P. 165 - 199
Published: Nov. 28, 2017
Abstract
The
traditional
role
of
food
packaging
is
continuing
to
evolve
in
response
changing
market
needs.
Current
drivers
such
as
consumer's
demand
for
safer,
“healthier,”
and
higher‐quality
foods,
ideally
with
a
long
shelf‐life;
the
convenient
transparent
packaging,
preference
more
sustainable
materials,
have
led
development
new
technologies,
active
(AP).
As
defined
European
regulation
(EC)
No
450/2009,
AP
systems
are
designed
“
deliberately
incorporate
components
that
would
release
or
absorb
substances
into
from
packaged
environment
surrounding
.”
Active
materials
thereby
intended
extend
shelf‐life
maintain
improve
condition
Although
extensive
research
on
technologies
being
undertaken,
many
these
not
yet
been
implemented
successfully
commercial
systems.
Broad
communication
their
benefits
product
applications
will
facilitate
successful
introduction.
In
this
review,
an
overview
antimicrobial,
antioxidant
carbon
dioxide‐releasing
systems,
absorbing
oxygen,
moisture
ethylene,
provided,
and,
particular,
scientific
publications
illustrating
specific
products
reviewed.
Furthermore,
challenges
applying
anticipated
direction
future
developments
discussed.
This
review
provide
scientists
thorough
understanding
when
applied
foods
hence
can
assist
accelerating
adoption.
Critical Reviews in Food Science and Nutrition,
Journal Year:
2005,
Volume and Issue:
45(7-8), P. 657 - 670
Published: Oct. 1, 2005
The
production
of
fresh-cut
fruits
is
increasingly
becoming
an
important
task
as
consumers
are
more
aware
the
importance
healthy
eating
habits,
and
have
less
time
for
food
preparation.
A
fruit
a
that
has
been
physically
altered
from
its
original
state
(trimmed,
peeled,
washed
and/or
cut),
but
remains
in
fresh
state.
Unfortunately
since
living
tissue,
they
undergo
enzymatic
browning,
texture
decay,
microbial
contamination,
undesirable
volatile
production,
highly
reducing
their
shelf
life
if
any
way
wounded.
Edible
coatings
can
be
used
to
help
preservation
minimally
processed
fruits,
providing
partial
barrier
moisture,
oxygen
carbon
dioxide,
improving
mechanical
handling
properties,
carrying
additives,
avoiding
volatiles
loss,
even
contributing
aroma
volatiles.
Current Research in Food Science,
Journal Year:
2021,
Volume and Issue:
4, P. 503 - 520
Published: Jan. 1, 2021
For
many
years,
conventional
plastics
are
manufactured
and
used
for
packaging
applications
in
different
sectors.
As
the
food
industries
increasing,
demand
material
is
also
increasing.
Plastics
have
transformed
industry
to
higher
levels;
however,
petroleum-based
non-degradable
which
has
created
severe
ecological
problems
environment
like
a
threat
aquatic
life
degrading
air
quality.
Biodegradable
polymers
or
biopolymers
emerged
as
an
alternative
approach
industrial
control
risk
caused
by
non-biodegradable
plastic.
According
type
of
starting
material,
they
been
categorized
extracted
from
biomass,
synthesized
monomers,
produced
microorganisms.
The
quality
depends
on
physical,
mechanical,
thermal,
barrier
properties.
present
review
highlights
characteristics
various
their
blends,
comparison
properties
between
biopolymers,
market
potential
applications.
emphasizes
commercial
forms
films,
trays,
bags,
coatings,
foamed
products
application
modified
atmosphere
packaging,
active
edible
packaging.
Different
issues
affecting
growth
harmful
formed
during
production
consumer
perception
discussed.
Information
widely
scattered
over
sources,
this
article
aims
provide
overview
biodegradable
polymer
packages
