Journal of Food Engineering and Technology,
Год журнала:
2023,
Номер
12(2), С. 48 - 58
Опубликована: Сен. 30, 2023
The
influence
of
different
amounts
(1,
3
and
5%)
commercial
corn
starch
babassu
mesocarp
on
a
(polylactic
acid)/poly
(butylene
co-terephthalate
adipate)
(PLA/PBAT)
based
blend
obtained
by
flat
extrusion
was
ascertained.
thermal
mechanical
properties
were
determined
the
results
are
independent
type
employed
but
dependent
its
concentration,
nucleating
effect
starches
mobility
polymer
chains
that
make
up
blend.
Thermogravimetric
analysis
indicated
presence
two
defined
stages
mass
loss
for
all
films
under
investigation.
Tensile
testing
shows
containing
had
similar
behavior
to
PLA
in
PLA/PBAT
blend,
presenting
high
values
tensile
strength,
elastic
modulus
strength
low
strain
at
break.
suggest
is
viable
alternatives
production
packaging
films.
Polymers,
Год журнала:
2024,
Номер
16(5), С. 625 - 625
Опубликована: Фев. 25, 2024
At
a
time
when
food
safety
awareness
is
increasing,
attention
paid
not
only
to
and
additives
but
also
packaging
materials.
Most
current
usually
made
of
traditional
petroleum-based
polymeric
materials,
which
are
biodegradable
have
adverse
effects
on
the
environment
health.
In
this
context,
development
new
non-toxic
materials
for
extending
best-before
date
receiving
increasing
attention.
addition,
in
may
migrate
outward,
resulting
contact
with
food.
For
reason,
seen
as
transition
from
synthetic
natural
extracts.
Active
extracts
animals
plants
having
good
antioxidant
antibacterial
properties
beneficial
human
It
indisputable
that
active
ideal
substitutes
additives.
Polymer
combined
maintain
their
original
mechanical
optical
thermal
stability
endow
polymers
functions
extend
shelf
life
This
review
paper
provides
an
overview
promising
extract-containing
polymer-based
packaging,
focus
plant
essential
oils
(containing
phenolics,
monoterpenes,
terpene
alcohols,
ketones,
aldehydes),
pigments
(procyanidins),
vitamins
(vitamin
B),
peptides
(nisin).
particular,
covers
research
progress
such
extracts,
single
or
compound
forms,
diverse
(mostly
biopolymers)
applications
particular
Foods,
Год журнала:
2023,
Номер
12(19), С. 3662 - 3662
Опубликована: Окт. 4, 2023
Muscle
foods
are
highly
perishable
products
that
require
the
use
of
additives
to
inhibit
lipid
and
protein
oxidation
and/or
growth
spoilage
pathogenic
microorganisms.
The
reduction
or
replacement
used
in
food
industry
is
a
current
trend
requires
support
active-packaging
technology
overcome
novel
challenges
muscle-food
preservation.
Several
nano-sized
active
substances
incorporated
polymeric
matrix
packaging
were
discussed
(nanocarriers
nanoparticles
essential
oils,
metal
oxide,
extracts,
enzymes,
bioactive
peptides,
surfactants,
bacteriophages).
In
addition,
extension
shelf
life
inhibitory
effects
microbial
obtained
during
storage
also
extensively
revised.
muscle
an
alternative
development
clean-label
meat
products.
Although
studies
presented
serve
as
basis
for
future
research,
it
important
emphasize
importance
carrying
out
detailed
possible
migration
potentially
toxic
additives,
developed
under
different
conditions.
