RESUMO
Beneficial properties of different natural antimicrobials are topics of scientific curiosity for improving safety and extending the shelf life of food commodities. In this regard, phenolic compounds, natural molecules known for their antioxidant, anti-inflammatory, and antimicrobial properties can be right choice. Moreover, bacteriocins, antimicrobial peptides produced by various microorganisms, capable of inhibiting the growth of other bacteria, particularly closely related species can be genuine alternative. Combining phenolic compounds with bacteriocins can enhance antimicrobial effects, extending the shelf-life of food products by combating spoilage and foodborne pathogens. Despite their potential, the chemical interactions between phenolic compounds and bacteriocins, including synergistic and antagonistic effects, are not well understood. Key areas needing further research include the following: the mechanisms of action against different bacterium types, interactions with cell membranes, enzyme activity, and gene expression; the effects of environmental factors like concentration, pH, temperature, and food matrix specificity on their interactions; and methods for incorporating these compounds into food products and packaging materials to improve food safety. Additionally, the safety, toxicity, allergenicity, sensory properties, nutritional value, regulatory approval, and consumer acceptance of using phenolic compounds and bacteriocins in food products require thorough investigation.
Assuntos
Bacteriocinas , Conservação de Alimentos , Inocuidade dos Alimentos , Fenóis , Bacteriocinas/farmacologia , Fenóis/farmacologia , Conservação de Alimentos/métodos , Inocuidade dos Alimentos/métodos , Microbiologia de Alimentos , Humanos , Antioxidantes/farmacologia , Embalagem de Alimentos/métodosRESUMO
The escalating environmental impact of non-biodegradable plastic waste has intensified global efforts to seek sustainable alternatives, with biodegradable polymers from renewable sources emerging as a promising solution. This manuscript provides the current perspectives, challenges, and opportunities within the field of sustainable and biodegradable packaging. Despite a significant market presence of conventional non-biodegradable petrochemical-based plastics, there is a growing trend towards the adoption of bio-based polymers from renewable resources driven by environmental sustainability and regulatory measures. However, the transition to biodegradable packaging is fraught with challenges, including scalability, cost-effectiveness, technological limitations, comprehensive waste management systems, and infrastructural needs. The manuscript highlights the intrinsic technological challenges and the need for advancements in material science to enhance the performance and adoption of biodegradable packaging. This paper also supply insights into the development and implementation of biodegradable packaging, offering a comprehensive overview of its role in achieving global sustainability goals.
Assuntos
Plásticos Biodegradáveis , Biodegradação Ambiental , Embalagem de Alimentos , Polímeros , Embalagem de Alimentos/instrumentação , Plásticos Biodegradáveis/química , Polímeros/química , Gerenciamento de Resíduos/métodosRESUMO
BACKGROUND: Chile's Food Labelling Law was implemented in three phases with increasingly stricter limits. After initial implementation, sugars and sodium decreased in packaged foods, with no significant changes for saturated fats. It is unclear whether full implementation is linked with further reformulation or if producers reversed changes due to consumers' preferences. This study examines changes in the proportion of "high in" products and the nutrient content of packaged foods during the Law's three phases. METHODS: This repeated cross-sectional study included the best-selling packaged foods and beverages during 2015-2020. We analyzed the proportion of products classified as "high in" critical nutrients using the final phase cutoffs and examined changes in the content of calories, sugars, sodium, and saturated fats in the three phases. To assess the changes in proportions, we used Firth's bias-reduced logistic regression models and the Cochran-Armitage test for trends. Quantile regression was used to evaluate changes in nutrient content. RESULTS: The proportion of "high in" products decreased from 70.8 to 52.5% after the final phase (p < 0.001). The proportion of "high in" sugars products decreased across all sweet food and beverage groups (p < 0.001), except for candies (- 4.5 percentage points (pp), p = 0.09). The largest reductions occurred in sweet spreads and breakfast cereals (- 44.3 and - 40.4 pp, respectively, p < 0.001). For the proportion of "high in" sodium, reductions occurred in all savory food groups (p < 0.001), except cheeses and ready-to-eat meals (p < 0.24), with the largest decreases in savory baked products and non-sausage meat products (- 40.4 and - 38.9 pp, respectively, p < 0.001). Reductions in "high in" saturated fats and energy were less consistent, with the largest decreases in nuts and snacks and savory spreads (- 22.2 and - 20.0 pp, respectively, p < 0.001) and savory baked products and breakfast cereals (- 32.8 and - 25.7 pp, respectively, p < 0.001), respectively. After full implementation, most sweet categories showed left shifts in sugars distribution, except for candies. Similarly, most savory categories showed left shifts for sodium, except savory spreads and ready-to-eat meals. Changes increased as regulation limits tightened (p for trend < 0.001). CONCLUSIONS: After fully implementing Chile's law, the proportion of "high in" products and the content of critical nutrients decreased in all food and beverage categories. The largest changes occurred for sodium in savory foods and sugars in sweet foods/beverages. Stricter regulatory limits were associated with decreases in critical nutrient content over time.
Assuntos
Bebidas , Rotulagem de Alimentos , Valor Nutritivo , Rotulagem de Alimentos/legislação & jurisprudência , Estudos Transversais , Chile , Humanos , Bebidas/análise , Embalagem de Alimentos/legislação & jurisprudência , Publicidade/legislação & jurisprudência , Nutrientes/análiseRESUMO
Emulsions were prepared from T. vulgaris essential oil using the surfactants Pluronic F127 and Tween 80 by mechanical agitation (Emulsion_Tw and Emulsion_Pl) and sonication using an ultrasonic tip (Sonicated_emulsion_Tw and Sonicated_emulsion_Pl). These emulsions were incorporated into pectin films. The use of different surfactants reduced the volatility of T. vulgaris essential oil and, consequently, ensured the maintenance of its antioxidant activity for a longer period of time. Salami samples packaged with pectin films containing essential oil emulsions contained less oxidative aldehydes (51 and 54 total ion count × 105) compared to salami samples packaged with films without essential oil (72 and 92 total ion count × 105), demonstrating the fact that these active films can preserve product quality regardless of the surfactant used.
Assuntos
Emulsões , Embalagem de Alimentos , Óleos Voláteis , Pectinas , Thymus (Planta) , Óleos Voláteis/química , Pectinas/química , Emulsões/química , Thymus (Planta)/química , Embalagem de Alimentos/instrumentação , Conservação de Alimentos/métodos , Conservação de Alimentos/instrumentação , Antioxidantes/químicaRESUMO
Smart films of starch/pectin and purple carrot peel (PCP) containing anthocyanins were developed, characterized, and used as pH-responsive tags to monitor plant-based chicken analogous. This study innovates by incorporating PCP in the film solution both as an extract and as a powder, and the resulting tags were applied to a plant-based food. PCP powder <100-mesh was directly incorporated into the film-forming suspension. For powder >100-mesh, two extracts were tested: an aqueous solution and a 1 % NADES solution added to the film-forming suspension. Quantification of PCP anthocyanins by HPLC showed a higher extraction under acidic conditions (1664 mg C3G equivalents 100 g-1). Films with PCP presented greater light protection. Films with 15 % and 25 % PCP and those with added extract showed better tensile strength (3.0-3.6 MPa), elongation at break (16-20 %) and a water contact angle of 52°. All films responded to pH variations (1 to 14) and ammonia vapor and showed ΔE* values >5. After 3 days, films used as smart tags monitoring chicken analogous presented noticeable color differences for PCPNADES (55 ± 8) and 15%PCP (40 ± 1). PCP showed strong potential as a pigmenting agent in films, especially as an aqueous extract with NADES for use as pH-responsive tags in chicken analogous.
Assuntos
Antocianinas , Galinhas , Daucus carota , Pectinas , Amido , Daucus carota/química , Antocianinas/química , Antocianinas/análise , Amido/química , Animais , Pectinas/química , Concentração de Íons de Hidrogênio , Carne/análise , Embalagem de Alimentos/métodos , Resistência à Tração , Extratos Vegetais/químicaRESUMO
Modified atmosphere packaging (MAP) is widely used to preserve fresh fruits. In the case of exporting products in bulk formats (2-5 kg), perforated MAP can help extend shelf life if appropriately configured to reach suitable gas levels. This study evaluated the configuration of a perforated MAP system for purple passion (Passiflora edulis Sims) fruits based on modeling and simulation of changes in gas levels within the package headspace and experimental data on the respiration and transpiration of the fruits. For this evaluation, perforation-mediated multilayer bags made of polyamide and low-density polyethylene were adjusted to preserve 2 kg of purple passion fruits. The number of perforations made in the bags was predefined by performing predictive calculations to reach favorable gas levels in the packaging headspace. Subsequently, storage tests were conducted at the laboratory level (6 and 17 ± 1°C) and then at the pilot level (6 ± 2 and 17 ± 3°C), obtaining steady molar fractions of O2 of 0.122-0.128 and CO2 of 0.098-0.100 and shelf life of 36 days for the fruits packaged at 6°C. Additionally, the accumulated weight loss of the fruits was monitored, obtaining values close to those previously modeled. The pre-configuration of the perforations resulted in suitable O2 and CO2 levels in the MAP, achieving up to 36 days of shelf life at 6°C and 24 days at 17°C. Likewise, moisture permeation through the bags resulted in low condensation with fruit weight losses of 4.8% at 6°C after 55 days in the pilot test. PRACTICAL APPLICATION: This study evaluated using perforated PA/LDPE multilayer bulk bags (2 kg) to preserve purple passion fruits. The package was preconfigured (with a predefined number of perforations necessary to achieve favorable levels of O2, CO2, and humidity) and was compared against a commercial factory-made perforated package. By performing predictive calculations to define a suitable number of perforations, it was possible to regulate the respiration and transpiration of the packaged fruit to increase its shelf life under controlled and real conditions. This approach can be extended to any bulk-packaged fruit, and it can help select, design, and develop breathable packages that prevent decay.
Assuntos
Dióxido de Carbono , Embalagem de Alimentos , Conservação de Alimentos , Armazenamento de Alimentos , Frutas , Oxigênio , Passiflora , Refrigeração , Embalagem de Alimentos/métodos , Frutas/química , Passiflora/química , Armazenamento de Alimentos/métodos , Conservação de Alimentos/métodos , Dióxido de Carbono/análise , Refrigeração/métodos , Atmosfera , PolietilenoRESUMO
The high accumulation of plastic waste in the environment has led to great interest in biodegradable polymers, such as polylactic acid (PLA) or polyhydroxyalkanoates (PHAs). Their benefits, combined with the application of electrospinning technology, represent an innovative proposal for the food packaging industry. This article provides a comprehensive review of the latest developments of PLA- and PHA-biopolyester-based electrospun materials for food packaging applications, summarizing the reported technologies, material properties, applications, and invention patents. In addition, the legislation used to assess their biodegradability is also detailed. Electrospun packaging materials are largely developed through uniaxial, coaxial, emulsion, multiaxial, and needleless techniques. PLA- and PHA-biopolyester-based electrospun materials can be obtained as single and multilayer packaging structures, and the incorporation of natural extracts, organic compounds, and nanoparticles has become a great strategy for designing active food packaging systems. The biodegradability of electrospun materials has mainly been evaluated in soil, compost, and aquatic systems through ASTM and ISO normatives. In this review, the dependence of the biodegradation process on the polymer type, conditions, and test methods is clearly reviewed. Moreover, these biodegradable electrospun materials have shown excellent antioxidant and antimicrobial properties, resulting in a great method for extending the shelf life of fruits, bread, fish, and meat products.
Assuntos
Embalagem de Alimentos , Poliésteres , Biodegradação Ambiental , Embalagem de Alimentos/métodos , Poliésteres/química , Poli-Hidroxialcanoatos/químicaRESUMO
Olive pomace (OP) waste, produced in large quantities, contains significant amounts of cellulose and fibers, making it a valuable resource for developing reinforcing ingredients in biodegradable packaging materials. This study aimed to produce nanofibers from OP using enzymatic hydrolysis with hemicellulases and cellulases, and to incorporate these nanofibers into starch films as a reinforcing agent. Cellulose nanofibers (CNFs) were prepared by alkaline pretreatment followed by enzymatic hydrolysis (with hemicellulases and cellulases) from olive pomace and applied as reinforcement in starch films in concentrations of 0.5%-5% (w/v). The nanofibers were analyzed according to composition, structural, and thermal properties. The nanofibers' suspension presented a cloudy and white color in aqueous suspension, the X-ray diffraction (XRD) analysis showed the increase of crystallinity, and the fibers' range was no wider than 100 nm (according to Scherer equation). The composition analysis showed the decrease of carbonyl groups of hemicellulose and lignin. The starch films presented a homogenous surface. The solubility from these biodegradable films significantly reduced after the incorporation of CNF, and the nanomaterial's presence improved the degradation temperature (from 310°C to 322°C) and the mechanical resistance because the tension of rupture increased from 3.79 to 6.21 MPa. PRACTICAL APPLICATION: The utilization of waste from the olive pomace for cellulose nanofiber production holds promise, given the nanofibers' ability to readily integrate into various materials, including starches used in biodegradable film production. Within these matrices, nanofibers act as structure reinforcers and significantly reduce the solubility of films. Although biodegradable films ensure the shelf life, safety, and quality of food, their properties currently do not match those of traditional petroleum-based materials at an industrial scale, indicating a need for further enhancement.
Assuntos
Celulose , Embalagem de Alimentos , Nanofibras , Olea , Amido , Nanofibras/química , Celulose/química , Olea/química , Amido/química , Hidrólise , Embalagem de Alimentos/métodos , Glicosídeo Hidrolases/química , Celulases/química , Difração de Raios X , SolubilidadeRESUMO
Developing bio-based and biodegradable materials has become important to meet current market demands, government regulations, and environmental concerns. The packaging industry, particularly for food and beverages, is known to be the world's largest consumer of plastics. Therefore, the demand for sustainable alternatives in this area is needed to meet the industry's requirements. This review presents the most commonly used bio-based and biodegradable packaging materials, bio-polyesters, and polysaccharide-based polymers. At the same time, a major problem in food packaging is presented: fungal growth and, consequently, food spoilage. Different types of antifungal compounds, both natural and synthetic, are explained in terms of structure and mechanism of action. The main uses of these antifungal compounds and their degree of effectiveness are detailed. State-of-the-art studies have shown a clear trend of increasing studies on incorporating antifungals in biodegradable materials since 2000. The bibliometric networks showed studies on active packaging, biodegradable polymers, films, antimicrobial and antifungal activities, essential oils, starch and polysaccharides, nanocomposites, and nanoparticles. The combination of the development of bio-based and biodegradable materials with the ability to control fungal growth promotes both sustainability and the innovative enhancement of the packaging sector.
Assuntos
Antifúngicos , Embalagem de Alimentos , Embalagem de Alimentos/métodos , Antifúngicos/farmacologia , Antifúngicos/química , Biopolímeros/química , Biopolímeros/farmacologia , Fungos/efeitos dos fármacos , Polissacarídeos/química , Polissacarídeos/farmacologiaRESUMO
In the face of mounting environmental concerns and the need for sustainable innovation, the use of agro-industrial wastes as raw materials offers a promising pathway. In this context, this study investigated the okara, a by-product of soy processing, as a novel source of soluble dietary fiber for the enrichment of carboxymethyl cellulose (CMC) biodegradable films based on environmental benefits of waste reduction with the creation of renewable packaging alternatives. Okara soluble dietary fiber (OSDF)-enriched CMC film was compared with films made from traditional and innovative soluble dietary fibers, such as pectin, inulin, and ß-glucan. OSDF was obtained through acid hydrolysis at 121 °C, achieving a yield of 5.31 % relative to its initial dry weight. All the produced films exhibited a maximum crystallinity of 5 %, as revealed by X-ray diffraction (XRD), indicative of their largely amorphous structure, while scanning electron microscopy (SEM) ensured their uniformity and flawlessness. The CMC film enriched with okara soluble dietary fiber exhibited key properties, such as thickness, water vapor permeability, and thermal stability, comparable to other soluble fibers studied. These characteristics are essential for effective packaging applications. A notable distinction of the OSDF-enriched film was its capacity to block UV light, offering protection for light-sensitive items. The solubility tests showed that okara and ß-glucan contributed to films with a higher solubility percentage. Mechanical testing underscored the influence of fiber on tensile strength, with the film enriched with ß-glucan outperforming others at 27.5 MPa. All films showed rapid biodegradation within one week, emphasizing their eco-friendliness and the study alignment with sustainable development objectives in packaging.
Assuntos
Carboximetilcelulose Sódica , Fibras na Dieta , Solubilidade , Carboximetilcelulose Sódica/química , Alimentos de Soja , Permeabilidade , Resistência à Tração , Embalagem de Alimentos/métodos , Hidrólise , Proteínas de Plantas , PolissacarídeosRESUMO
BACKGROUND: The Cosmos sulphureus Cav. plant is studied for its high polyphenolic content with antioxidant properties. Its flowers, rich in phenolic acids, flavonoids, and tannins, hold promise as antioxidants in food preservation. The inclusion of these compounds in chickpea-based coatings with a previously studied preservative effect would be an excellent option as a food preservation method and microencapsulation addresses challenges like dispersion and degradation of polyphenols in the coating. The objective of this research was to evaluate the in vitro antioxidant activity of Cosmos sulphureus leaves, seed, and flower extracts and explore the protective effects of chickpea-based coatings containing microcapsules of flower polyphenolic extract on the chemical quality of stored roasted sunflower seeds during storage. RESULTS: The ethanolic leaf extract exhibited the highest antiradical activity, followed by the aqueous flower extract. After a storage period of 15 days, at 40 °C, the chickpea-based coatings effectively delayed lipid oxidation in the roasted sunflowers seeds, and the inclusion of polyphenolic microcapsules with 0.01% extract (SMC 0.01%) in the coating significantly improved the protective effect. By day 15 of storage, SMC 0.01% showed comparable peroxide value, conjugated dienes, and linoleic acid content to samples containing the synthetic antioxidant BHT (butylated hydroxytoluene). Samples that only contained chickpea-based coating and coating with polyphenolic microcapsules with 0.005% extract exhibited significantly greater reduction in fatty acid content compared to the 0.01% SMC treatment. CONCLUSION: The chickpea-based coating with polyphenolic microcapsules demonstrated antioxidant activity akin to synthetic BHT, offering a promising biopackaging solution for lipid-rich foods like roasted sunflower seeds. © 2024 Society of Chemical Industry.
Assuntos
Antioxidantes , Cápsulas , Cicer , Flores , Embalagem de Alimentos , Conservação de Alimentos , Extratos Vegetais , Cicer/química , Extratos Vegetais/química , Flores/química , Antioxidantes/química , Cápsulas/química , Conservação de Alimentos/métodos , Conservação de Alimentos/instrumentação , Embalagem de Alimentos/instrumentação , Sementes/química , Polifenóis/química , Helianthus/química , Folhas de Planta/químicaRESUMO
Protein hydrolysates derived from aquaculture by-products hold significant promise as key components in the formulation of active films. In our study, we investigated the impact of different protein hydrolysates levels (0.4%, 0.8%, and 1.2%) obtained from the cutting by-product of Serra Spanish mackerel on the mechanical (PHSSM), morphological, optical, thermal, and antioxidant properties, as well as the degradability of biodegradable films. Four treatments were produced, varying the concentrations of PHSSM: C (control, without PHSSM), T4 (with 0.4% PHSSM), T8 (with 0.8% PHSSM), and T12 (with 1.2% PHSSM). These films were based on myofibrillar proteins from fish by-products and pectin extracted from yellow passion fruit. The incorporation of PHSSM led to enhanced barrier properties, resulting in a proportional reduction in water vapor permeability compared to the control film. However, high PHSSM levels (>0.8%) compromised film homogeneity and increased fracture susceptibility. Tensile strength remained unaffected (p > 0.05). PHSSM-enriched films exhibited reduced transparency and lightness, regardless of PHSSM concentration. The addition of PHSSM imparted a darker, reddish-yellow hue to the films, indicative of heightened visible light barrier properties. Moreover, increased PHSSM content (0.8% and 1.2%) appeared to accelerate film degradation in soil. Fourier transform infrared spectroscopy confirmed the presence of pectin-protein complexes in the films, with no discernible differences among the treated samples in the spectra. Incorporating PHSSM also enhanced film crystallinity and thermal resistance. Furthermore, an improvement in the antioxidant activity of the films was observed with PHSSM addition, dependent on concentration. The T8 emerged as the promising candidate for developing active primary packaging suitable for oxidation-sensitive foods.
Assuntos
Embalagem de Alimentos , Hidrolisados de Proteína , Embalagem de Alimentos/instrumentação , Hidrolisados de Proteína/química , Animais , Perciformes/metabolismo , Resistência à Tração , Proteínas de Peixes/química , Antioxidantes/química , Permeabilidade , Miofibrilas/química , Proteínas Musculares/químicaRESUMO
Carboxymethylated derivatives of pullulan (PU) were synthesized and evaluated as coating for the postharvest preservation of blueberries. Carboxymethylpullulan was obtained by etherification reaction with the substitution degrees of 0.52, 0.34, and 0.26 for CMP1, CMP2, and CMP3 respectively. Infrared spectroscopy and nuclear magnetic resonance results showed characteristic signals of the carbonyl group belonging to the carboxymethyl group. Thermal analysis showed that CMP1, CMP2, and CMP3 derivatives presented thermal stability values of 209.91 C, 214.73 C, and 225.52 °C, respectively, and were lower with respect to PU with Td of 238.84 °C. Furthermore, an increase in the glass transition temperature due to carboxymethylation was determined. The chemical modification decreased the contact angle with respect to PU (71.34°) with values for CMP1, CMP2, and CMP3 of 39.89°, 53.72° and 60.61°, respectively. The carboxymethylation also increased the water vapor permeability and mechanical properties of the films. In addition, it was found that the CMP molecules affected the optical properties. The application of CMP-based coatings reduced the mass loss and ripening rate of blueberries compared to native pullulan, therefore, packaging from CMP molecules could be used as a coating capable of delaying ripening and extending the shelf life of fruits.
Assuntos
Embalagem de Alimentos , Glucanos , Glucanos/química , Mirtilos Azuis (Planta)/química , Conservação de Alimentos/métodos , Permeabilidade , Vapor , Frutas/químicaRESUMO
Biodegradable starch foam trays offer an eco-friendly substitute for petroleum-based single-use packaging, notably polystyrene foams. However, they lack flexibility, tensile strength, and water-sensitivity, addressable through lignocellulosic reinforcement. This study aimed to develop biodegradable starch foam trays filled with different food-chain side streams for sustainable alternative packaging. Corncob, soybean straw, cassava peel, araucaria seed hull, yerba mate stalks and yerba mate leaves petiole were collected, dried and ground to <250 µm. The trays were filled with 13 % (w/w) of each food-chain side streams and produced by hot molding. The trays morphology, moisture, water activity (aw), thickness, bulk density, tensile strength, elongation at break, Young's modulus, bending strength, maximum deflection, and sorption isotherms were investigated. Reinforcements slightly increased the foams bulk density, reduced the tensile strength and maximum deflection and while bending strength increased from 0.20 MPa to 1.17-1.80 MPa. The elasticity modulus decreased by adding any filling, that resulted in ductility improvement; however, these packaging have moisture-sensitive material especially for aw higher than 0.52, which drives the use recommendation for dry products storage or shipping/transport. The biodegradable starch foam trays filled with side streams were successfully produced and offer excellent alternative to petroleum-based packaging low-density material with bending strength improved.
Assuntos
Amido , Resistência à Tração , Amido/química , Água/química , Embalagem de Alimentos/métodos , Manihot/químicaRESUMO
The pollution caused by petroleum-derived plastic materials has become a major environmental problem that has encouraged the development of new compostable and environmentally friendly materials for food packaging based on biomodified polymers with household residues. This study aims to design, synthesize, and characterize a biobased polymeric microstructure film from polyvinyl alcohol and chitosan reinforced with holocellulose from spent coffee grounds for food-sustainable packaging. Chemical isolation with a chlorite-based solution was performed to obtain the reinforced holocellulose from the spent coffee ground, and the solvent casting method was used to obtain the films to study. Physicochemical and microscopic characterizations were conducted to identify and select the best formulations using a simplex-centroid design analysis. The response surface methodology results indicate that the new packaging material obtained with equal amounts of polymers and reinforced material (1:1:1) possesses the appropriate barrier properties and microstructural character to prevent water attack and hydrophobic behavior and thus could be used as an alternative for food packaging materials.
Assuntos
Quitosana , Café , Embalagem de Alimentos , Álcool de Polivinil , Embalagem de Alimentos/métodos , Café/química , Quitosana/química , Álcool de Polivinil/química , Celulose/química , Biopolímeros/química , Interações Hidrofóbicas e HidrofílicasRESUMO
This study aimed to determine the bacteriological quality and presence of diarrheagenic Escherichia coli pathotypes (DEP) and nontuberculous mycobacteria (NTM) species in 85 packaged ice samples from 12 different states of central Mexico. Three samples had a pH of 9.8 and therefore fell outside of the acceptable range for pH. All samples were positive for aerobic-mesophilic bacteria, with limits ranging from 1 to 3.47 log CFU/mL. In total, 35, 11, and 3 ice samples were positive for total coliforms (TC), fecal coliforms (FC), and E. coli, respectively. In the samples, the TC concentration ranged from <1.1 to >23 MPN/100 mL and from <1.1 to 23 MPN/100 mL for FC and E. coli. In total, 38 (44.7%) ice samples were outside of Mexico's official guidelines. None of the 12 E. coli strains isolated from the three ice samples belonged to DEP. NTM were recovered from 20 ice samples and included M. neoaurum (n = 7), M. porcinum (n = 2), M. flavescens (n = 2), M. fortuitum (n = 1), M. abscessus (n = 1), M. senegalense (n = 1), M. conceptionense (n = 1), and M. sp. (n = 1). In the remaining four samples, two NTM were isolated simultaneously. Thus, we recommend that producers should evaluate the microbiological quality of purified water used as a raw material as well as that of the final product, the ice should be packed in thick bags to avoid stretching and tearing during transportation or storage to prevent environmental contamination of ice, personnel involved in the production, and handling of ice should be trained in relative hygiene matters and how ice-machines should be cleaned and disinfected and the implementation of hazard analysis and critical control points must be applied throughout the chain of production. Finally, regular inspection by the authorities is also of great importance. These recommendations can be applied in different countries with low microbiological quality packaged ice.
Assuntos
Gelo , Micobactérias não Tuberculosas , México , Micobactérias não Tuberculosas/isolamento & purificação , Humanos , Contagem de Colônia Microbiana , Microbiologia de Alimentos , Escherichia coli/isolamento & purificação , Embalagem de Alimentos , Contaminação de Alimentos/análiseRESUMO
A embalagem constitui um importante componente para a preservação de alimentos. Um dos avanços mais notáveis na tecnologia de alimentos foi o método de envase asséptico, criado para atender à necessidade de prolongar a vida útil dos alimentos, otimizar a qualidade do produto e reduzir custos. A embalagem cartonada pode ser utilizada no envase asséptico e está presente em diversos mercados, como o de lácteos, sucos, e até alimentos sólidos, como vegetais e grãos. O presente trabalho fez uma revisão narrativa da literatura científica com informações de estudos disponíveis sobre o uso da embalagem cartonada no envase asséptico de alimentos e bebidas, com ênfase nos aspectos nutricionais, sensoriais e de sustentabilidade. As embalagens cartonadas são consideradas seguras e não foram identificados na literatura problemas de saúde associados a elas. O alumínio presente nas embalagens não possui proximidade direta com o alimento, pois existe uma camada interna de polietileno de baixa densidade que entra em contato com o produto. O envase asséptico em embalagens cartonadas não possui impacto negativo na qualidade nutricional dos produtos e as tecnologias disponíveis são capazes de preservar as características sensoriais dos mesmos. O envase em embalagens que atuam como uma barreira à luz e oxigênio, como a embalagem cartonada, pode representar uma boa alternativa para redução de alterações físico-químicas em alimentos. Alguns obstáculos ainda dificultam a reciclagem completa das embalagens cartonadas, no entanto, esforços e investimentos vêm sendo empregados para encontrar novas soluções.(AU)
Packaging is an important component for food preservation. One of the most notable advances in food technology has been the aseptic filling method, created to meet the need to extend the shelf life of food, optimize product quality and reduce costs. Carton packaging can be used in aseptic packaging and is present in several markets, such as dairy products, juices, and even solid foods, such as vegetables and grains. The present work carried out a narrative review of the scientific literature with information from available studies on the use of carton packaging in the aseptic packaging of food and beverages, with an emphasis on nutritional, sensory and sustainability aspects. Carton packaging is considered safe and no health problems associated with it have been identified in the literature. The aluminum present in the packaging is not directly close to the food, as there is an internal layer of low-density polyethylene that comes into contact with the product. Aseptic packaging in carton packaging does not have a negative impact on the nutritional quality of products and the available technologies are capable of preserving their sensory characteristics. Filling in packaging that acts as a barrier to light and oxygen, such as carton packaging, can represent a good alternative for reducing physical-chemical changes in food. Some obstacles still make it difficult to completely recycle carton packaging, however, efforts and investments have been made to find new solutions.(AU)
Assuntos
Higiene dos Alimentos/métodos , Embalagem de Alimentos/métodos , Indústria de Papel e Celulose/métodos , Valor NutritivoRESUMO
This study aimed to characterise the market-driven fortification of vitamins and minerals in packaged foods targeted at children in Brazil. We analysed 535 food labels using data collected in a census-type method (n = 5620) of food labels in a Brazilian supermarket in 2013. Micronutrients declared in nutrition claims and the ingredients list (synthetic compounds) were considered to be added for commercial purposes. Analysis of the ingredients list and nutrition claims showed that market-driven fortification of vitamins and minerals was present in 27.1% of foods. The main vitamins and minerals were vitamins A, B complex, C, D, calcium, iron and zinc. The food groups 'Milk and dairy products' and 'Sugars, sugary foods and snacks' had the highest frequencies of micronutrients declared in the ingredients list. Calcium, iron, phosphorus, zinc and all vitamins, except B7, were found to be added for commercial purposes. Micronutrients were found to be commonly added to packaged foods as a marketing strategy directed at parents and their children. Future studies should assess the amount of vitamins and minerals added to packaged foods targeted at children and whether intakes of vitamins and minerals in children are potentially excessive.
Assuntos
Rotulagem de Alimentos , Alimentos Fortificados , Micronutrientes , Minerais , Vitaminas , Humanos , Brasil , Alimentos Fortificados/análise , Minerais/administração & dosagem , Minerais/análise , Vitaminas/administração & dosagem , Vitaminas/análise , Criança , Micronutrientes/análise , Micronutrientes/administração & dosagem , Valor Nutritivo , Embalagem de Alimentos , Supermercados , Laticínios/análise , MarketingRESUMO
Global concerns over environmental damage caused by non-biodegradable single-use packaging have sparked interest in developing biomaterials. The food packaging industry is a major contributor to non-degradable plastic waste. This study investigates the impact of incorporating different concentrations of polyvinyl alcohol (PVA) and yerba mate extract as a natural antioxidant into carboxymethyl cassava starch films to possibly use as active degradable packaging to enhance food shelf life. Films with starch and PVA blends (SP) at different ratios (SP radios of 100:0, 90:10, 80:20 and 70:30) with and without yerba mate extract (Y) were successfully produced through extrusion and thermoforming. The incorporation of up to 20â¯wt% PVA improved starch extrusion processing and enhanced film transparency. PVA played a crucial role in improving the hydrophobicity, tensile strength and flexibility of the starch films but led to a slight deceleration in their degradation in compost. In contrast, yerba mate extract contributed to better compost degradation of the blend films. Additionally, it provided antioxidant activity, particularly in hydrophilic and lipophilic food simulants, suggesting its potential to extend the shelf life of food products. Starch-PVA blend films with yerba mate extract emerged as a promising alternative for mechanically resistant and active food packaging.
Assuntos
Antioxidantes , Embalagem de Alimentos , Manihot , Extratos Vegetais , Álcool de Polivinil , Amido , Embalagem de Alimentos/métodos , Álcool de Polivinil/química , Amido/química , Amido/análogos & derivados , Antioxidantes/química , Manihot/química , Extratos Vegetais/química , Ilex paraguariensis/química , Resistência à Tração , Interações Hidrofóbicas e Hidrofílicas , Fenômenos MecânicosRESUMO
Starch-based films offer the advantages of biodegradability, edibility, barrier properties, flexibility, and adaptability. This study compared the physicochemical properties of starch-based films by adding raw fish collagen and hydroxypropylmethylcellulose (HPMC). The tensile properties were evaluated, and the interaction with water was analyzed. Barrier properties, such as water vapor and oxygen permeability, were examined, and optical properties, such as gloss and good internal transmittance, were evaluated. The films were evaluated as coatings on Andean blackberries (Rubus glaucus Benth) for 2 weeks at 85% RH and 25°C. The results showed that the inclusion of collagen caused a reduction in the tensile strength and elastic modulus of the films. Also, the formulation with the highest collagen concentration (F7) exhibited the lowest weight loss and water vapor permeability, also it had the highest collagen concentration and showed the highest reduction in Xw and WAC, with values of 0.048 and 0.65 g water/g dry film, respectively. According to analyzing the optical properties, F1 presented the highest bright-ness and transmittance values, with 18GU and 82 nm values, respectively. In general, the films and coatings are alternatives to traditional packaging materials to prolong the shelf life of these fruits.