The Experts below are selected from a list of 93 Experts worldwide ranked by ideXlab platform
Rafael Gavara - One of the best experts on this subject based on the ideXlab platform.
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Antimicrobial Performance of Two Different Packaging Materials on the Microbiological Quality of Fresh Salmon
Coatings, 2016Co-Authors: Manuela Rollini, Alida Musatti, Sara Limbo, Tim Nielsen, Luciano Piergiovanni, Pilar Hernández Muñoz, Rafael GavaraAbstract:In the present research the antimicrobial activity of two Active packaging materials on the spoilage microbiota of fresh salmon fillets was tested. A PET-coated film (PET: Polyethylene Terephthalate) containing lysozyme and lactoferrin was tested in parallel with a carvacrol-coextruded multilayer film. Salmon fillet samples were stored up to four days at 0 and 5 °C, comparatively. The carvacrol multilayer film was found effective in preventing mesophiles and psychrotrophs at shorter storage time and at lower temperature (4.0 compared to 5.0 log CFU/g in the control sample—CFU: Colony Forming Units). Lysozyme/lactoferrin-coated PET was instead efficient in decreasing H2S-producing bacteria at longer storage time and higher temperature (2.7 instead of 4.7 log CFU/g in the control sample). Even if is not intended as a way to “clean” a contaminated food product, an Active Package solution can indeed contribute to reducing the microbial population in food items, thus lowering the risk of food-related diseases.
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describing and modeling the release of an antimicrobial agent from an Active pp evoh pp Package for salmon
Journal of Food Engineering, 2013Co-Authors: Josep Pasqual Cerisuelo, Rafael Gavara, Ramón Catalá, J M Bermudez, Susana Aucejo, Pilar HernandezmunozAbstract:Abstract Natural antimicrobial Active packaging is an emerging technology for fresh fish preservation in which a chemical compound of natural origin is purposely incorporated into a packaging material to be released into the food surface in order to protect it from spoilage by foodborne microorganisms. The maximum efficiency of an antimicrobial Package can only be obtained when an adequate activity is achieved immediately after the packaging operation and is maintained constant throughout the product’s shelf life. This work develops an Active Package designed for the preservation of fresh farmed salmon in cubes or slices, made up of a rigid polypropylene (PP)/ethylene–vinyl alcohol copolymer (EVOH)/PP tray heat-sealed with an Active PP/EVOH/PP film lid in which 6.5% carvacrol is incorporated in the EVOH kernel as an antimicrobial Active agent. The work also includes the measurement of the carvacrol kinetics and equilibrium parameters in the preserved salmon fillets, and proposes a mathematical model based on the finite element method to describe and simulate the common performance of the developed Package/food system, and to predict its behavior under different working conditions or system configurations with the objective of finding the optimum combination of variables that ensure the best packaging performance. The results obtained from the determination of parameters showed a rapid migration of the Active compound through the fish muscle, and a low affinity of the agent molecules for the food matrix. The Active Package was successfully developed, and the proposed model was satisfactorily used to detect the key factors that govern the Package performance, and also to improve the Package design by modifying the thickness distribution of the multilayer Active film.
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mathematical model to describe the release of an antimicrobial agent from an Active Package constituted by carvacrol in a hydrophilic evoh coating on a pp film
Journal of Food Engineering, 2012Co-Authors: Josep Pasqual Cerisuelo, Rafael Gavara, Ramón Catalá, J M Bermudez, Susana Aucejo, Virginia Murielgalet, Pilar HernandezmunozAbstract:Abstract Antimicrobial Active packaging is a novel technology in which a chemical compound (or mixture) is purposely incorporated into a packaging material to be released into the food to protect it from deterioration. The effectiveness of an antimicrobial Package is strongly related to the balance between the controlled release of the Active compound and microbial growth kinetics. This work characterizes and models the release of carvacrol from an EVOH coating on a PP film which can be employed as an Active packaging system. The kinetics and extent of carvacrol mass transport within the packaging components were fully characterized as a function of relative humidity. As expected, water uptake by the EVOH coating acts as a triggering mechanism for activity. The partition equilibrium for carvacrol in the complex film largely favors (10,000-fold) the EVOH layer in dry conditions, although in humid conditions the solubility in both polymers is very close (4-fold). Kinetically, the presence of humidity increases the value of D for carvacrol in EVOH from 3 · 10 −19 m 2 /s in dry conditions to 3 · 10 −15 m 2 /s in a wet environment. After the experimental characterization of carvacrol transport, the efficiency of the release of carvacrol was estimated with a novel mathematical model based on the finite element method and successfully compared with the evolution of carvacrol concentration in a real packaging system. The model developed can be employed in the optimization of Package design in order to ensure the maintenance of a specific concentration of the Active agent in the headspace, high enough to prevent potential growth of a particular foodborne spoiling or pathogenic microorganism on the preserved foodstuffs. This model could easily be extended to similar packaging systems as long as an inventory of experimental data for all the parameters and coefficients involved is available, sufficiently complete to fulfill all the mathematical requirements demanded by the model.
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mathematical model to describe the release of an antimicrobial agent from an Active Package constituted by carvacrol in a hydrophilic evoh coating on a pp film
Journal of Food Engineering, 2012Co-Authors: Josep Pasqual Cerisuelo, Rafael Gavara, Ramón Catalá, J M Bermudez, Susana Aucejo, Virginia Murielgalet, Pilar HernandezmunozAbstract:Abstract Antimicrobial Active packaging is a novel technology in which a chemical compound (or mixture) is purposely incorporated into a packaging material to be released into the food to protect it from deterioration. The effectiveness of an antimicrobial Package is strongly related to the balance between the controlled release of the Active compound and microbial growth kinetics. This work characterizes and models the release of carvacrol from an EVOH coating on a PP film which can be employed as an Active packaging system. The kinetics and extent of carvacrol mass transport within the packaging components were fully characterized as a function of relative humidity. As expected, water uptake by the EVOH coating acts as a triggering mechanism for activity. The partition equilibrium for carvacrol in the complex film largely favors (10,000-fold) the EVOH layer in dry conditions, although in humid conditions the solubility in both polymers is very close (4-fold). Kinetically, the presence of humidity increases the value of D for carvacrol in EVOH from 3 · 10 −19 m 2 /s in dry conditions to 3 · 10 −15 m 2 /s in a wet environment. After the experimental characterization of carvacrol transport, the efficiency of the release of carvacrol was estimated with a novel mathematical model based on the finite element method and successfully compared with the evolution of carvacrol concentration in a real packaging system. The model developed can be employed in the optimization of Package design in order to ensure the maintenance of a specific concentration of the Active agent in the headspace, high enough to prevent potential growth of a particular foodborne spoiling or pathogenic microorganism on the preserved foodstuffs. This model could easily be extended to similar packaging systems as long as an inventory of experimental data for all the parameters and coefficients involved is available, sufficiently complete to fulfill all the mathematical requirements demanded by the model.
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Optimization of an Active Package for wild strawberries based on the release of 2-nonanone.
Lwt - Food Science and Technology, 2009Co-Authors: Eva Almenar, Ramón Catalá, Pilar Hernández-muñoz, Rafael GavaraAbstract:Active packaging is becoming in an emerging food technology to improve quality and safety of food products, commonly based on the retention or release of compounds which are beneficial for the product. In this work, an Active packaging system based on the release of 2-nonanone has been optimized to increase the postharvest shelf life of fresh wild strawberries during the marketing stage. To avoid that excessive levels of this volatile could affect the berries' taste and cause consumer rejection of the product, a preliminary sensory analysis was carried out to determine the threshold value of 2-nonanone, 7.16 mg/kg fresh wild strawberries. Taking this threshold value into account, diverse quantities of 2-nonanone were tested to optimize the packaging parameters. Wild strawberry fruits were Packaged in the Active Packages developed and their quality monitored during storage at 10 °C with exposure to light to simulate real-life conditions on supermarket shelves. The analyses of weight loss, SSC, gas composition and aroma volatiles provide evidences that exposure to the highest-tested 2-nonanone concentrations are an effective way of maintaining the quality of wild strawberries during distribution and sale without modifying their typical taste.
Pilar Hernandezmunoz - One of the best experts on this subject based on the ideXlab platform.
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describing and modeling the release of an antimicrobial agent from an Active pp evoh pp Package for salmon
Journal of Food Engineering, 2013Co-Authors: Josep Pasqual Cerisuelo, Rafael Gavara, Ramón Catalá, J M Bermudez, Susana Aucejo, Pilar HernandezmunozAbstract:Abstract Natural antimicrobial Active packaging is an emerging technology for fresh fish preservation in which a chemical compound of natural origin is purposely incorporated into a packaging material to be released into the food surface in order to protect it from spoilage by foodborne microorganisms. The maximum efficiency of an antimicrobial Package can only be obtained when an adequate activity is achieved immediately after the packaging operation and is maintained constant throughout the product’s shelf life. This work develops an Active Package designed for the preservation of fresh farmed salmon in cubes or slices, made up of a rigid polypropylene (PP)/ethylene–vinyl alcohol copolymer (EVOH)/PP tray heat-sealed with an Active PP/EVOH/PP film lid in which 6.5% carvacrol is incorporated in the EVOH kernel as an antimicrobial Active agent. The work also includes the measurement of the carvacrol kinetics and equilibrium parameters in the preserved salmon fillets, and proposes a mathematical model based on the finite element method to describe and simulate the common performance of the developed Package/food system, and to predict its behavior under different working conditions or system configurations with the objective of finding the optimum combination of variables that ensure the best packaging performance. The results obtained from the determination of parameters showed a rapid migration of the Active compound through the fish muscle, and a low affinity of the agent molecules for the food matrix. The Active Package was successfully developed, and the proposed model was satisfactorily used to detect the key factors that govern the Package performance, and also to improve the Package design by modifying the thickness distribution of the multilayer Active film.
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mathematical model to describe the release of an antimicrobial agent from an Active Package constituted by carvacrol in a hydrophilic evoh coating on a pp film
Journal of Food Engineering, 2012Co-Authors: Josep Pasqual Cerisuelo, Rafael Gavara, Ramón Catalá, J M Bermudez, Susana Aucejo, Virginia Murielgalet, Pilar HernandezmunozAbstract:Abstract Antimicrobial Active packaging is a novel technology in which a chemical compound (or mixture) is purposely incorporated into a packaging material to be released into the food to protect it from deterioration. The effectiveness of an antimicrobial Package is strongly related to the balance between the controlled release of the Active compound and microbial growth kinetics. This work characterizes and models the release of carvacrol from an EVOH coating on a PP film which can be employed as an Active packaging system. The kinetics and extent of carvacrol mass transport within the packaging components were fully characterized as a function of relative humidity. As expected, water uptake by the EVOH coating acts as a triggering mechanism for activity. The partition equilibrium for carvacrol in the complex film largely favors (10,000-fold) the EVOH layer in dry conditions, although in humid conditions the solubility in both polymers is very close (4-fold). Kinetically, the presence of humidity increases the value of D for carvacrol in EVOH from 3 · 10 −19 m 2 /s in dry conditions to 3 · 10 −15 m 2 /s in a wet environment. After the experimental characterization of carvacrol transport, the efficiency of the release of carvacrol was estimated with a novel mathematical model based on the finite element method and successfully compared with the evolution of carvacrol concentration in a real packaging system. The model developed can be employed in the optimization of Package design in order to ensure the maintenance of a specific concentration of the Active agent in the headspace, high enough to prevent potential growth of a particular foodborne spoiling or pathogenic microorganism on the preserved foodstuffs. This model could easily be extended to similar packaging systems as long as an inventory of experimental data for all the parameters and coefficients involved is available, sufficiently complete to fulfill all the mathematical requirements demanded by the model.
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mathematical model to describe the release of an antimicrobial agent from an Active Package constituted by carvacrol in a hydrophilic evoh coating on a pp film
Journal of Food Engineering, 2012Co-Authors: Josep Pasqual Cerisuelo, Rafael Gavara, Ramón Catalá, J M Bermudez, Susana Aucejo, Virginia Murielgalet, Pilar HernandezmunozAbstract:Abstract Antimicrobial Active packaging is a novel technology in which a chemical compound (or mixture) is purposely incorporated into a packaging material to be released into the food to protect it from deterioration. The effectiveness of an antimicrobial Package is strongly related to the balance between the controlled release of the Active compound and microbial growth kinetics. This work characterizes and models the release of carvacrol from an EVOH coating on a PP film which can be employed as an Active packaging system. The kinetics and extent of carvacrol mass transport within the packaging components were fully characterized as a function of relative humidity. As expected, water uptake by the EVOH coating acts as a triggering mechanism for activity. The partition equilibrium for carvacrol in the complex film largely favors (10,000-fold) the EVOH layer in dry conditions, although in humid conditions the solubility in both polymers is very close (4-fold). Kinetically, the presence of humidity increases the value of D for carvacrol in EVOH from 3 · 10 −19 m 2 /s in dry conditions to 3 · 10 −15 m 2 /s in a wet environment. After the experimental characterization of carvacrol transport, the efficiency of the release of carvacrol was estimated with a novel mathematical model based on the finite element method and successfully compared with the evolution of carvacrol concentration in a real packaging system. The model developed can be employed in the optimization of Package design in order to ensure the maintenance of a specific concentration of the Active agent in the headspace, high enough to prevent potential growth of a particular foodborne spoiling or pathogenic microorganism on the preserved foodstuffs. This model could easily be extended to similar packaging systems as long as an inventory of experimental data for all the parameters and coefficients involved is available, sufficiently complete to fulfill all the mathematical requirements demanded by the model.
Ramón Catalá - One of the best experts on this subject based on the ideXlab platform.
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describing and modeling the release of an antimicrobial agent from an Active pp evoh pp Package for salmon
Journal of Food Engineering, 2013Co-Authors: Josep Pasqual Cerisuelo, Rafael Gavara, Ramón Catalá, J M Bermudez, Susana Aucejo, Pilar HernandezmunozAbstract:Abstract Natural antimicrobial Active packaging is an emerging technology for fresh fish preservation in which a chemical compound of natural origin is purposely incorporated into a packaging material to be released into the food surface in order to protect it from spoilage by foodborne microorganisms. The maximum efficiency of an antimicrobial Package can only be obtained when an adequate activity is achieved immediately after the packaging operation and is maintained constant throughout the product’s shelf life. This work develops an Active Package designed for the preservation of fresh farmed salmon in cubes or slices, made up of a rigid polypropylene (PP)/ethylene–vinyl alcohol copolymer (EVOH)/PP tray heat-sealed with an Active PP/EVOH/PP film lid in which 6.5% carvacrol is incorporated in the EVOH kernel as an antimicrobial Active agent. The work also includes the measurement of the carvacrol kinetics and equilibrium parameters in the preserved salmon fillets, and proposes a mathematical model based on the finite element method to describe and simulate the common performance of the developed Package/food system, and to predict its behavior under different working conditions or system configurations with the objective of finding the optimum combination of variables that ensure the best packaging performance. The results obtained from the determination of parameters showed a rapid migration of the Active compound through the fish muscle, and a low affinity of the agent molecules for the food matrix. The Active Package was successfully developed, and the proposed model was satisfactorily used to detect the key factors that govern the Package performance, and also to improve the Package design by modifying the thickness distribution of the multilayer Active film.
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mathematical model to describe the release of an antimicrobial agent from an Active Package constituted by carvacrol in a hydrophilic evoh coating on a pp film
Journal of Food Engineering, 2012Co-Authors: Josep Pasqual Cerisuelo, Rafael Gavara, Ramón Catalá, J M Bermudez, Susana Aucejo, Virginia Murielgalet, Pilar HernandezmunozAbstract:Abstract Antimicrobial Active packaging is a novel technology in which a chemical compound (or mixture) is purposely incorporated into a packaging material to be released into the food to protect it from deterioration. The effectiveness of an antimicrobial Package is strongly related to the balance between the controlled release of the Active compound and microbial growth kinetics. This work characterizes and models the release of carvacrol from an EVOH coating on a PP film which can be employed as an Active packaging system. The kinetics and extent of carvacrol mass transport within the packaging components were fully characterized as a function of relative humidity. As expected, water uptake by the EVOH coating acts as a triggering mechanism for activity. The partition equilibrium for carvacrol in the complex film largely favors (10,000-fold) the EVOH layer in dry conditions, although in humid conditions the solubility in both polymers is very close (4-fold). Kinetically, the presence of humidity increases the value of D for carvacrol in EVOH from 3 · 10 −19 m 2 /s in dry conditions to 3 · 10 −15 m 2 /s in a wet environment. After the experimental characterization of carvacrol transport, the efficiency of the release of carvacrol was estimated with a novel mathematical model based on the finite element method and successfully compared with the evolution of carvacrol concentration in a real packaging system. The model developed can be employed in the optimization of Package design in order to ensure the maintenance of a specific concentration of the Active agent in the headspace, high enough to prevent potential growth of a particular foodborne spoiling or pathogenic microorganism on the preserved foodstuffs. This model could easily be extended to similar packaging systems as long as an inventory of experimental data for all the parameters and coefficients involved is available, sufficiently complete to fulfill all the mathematical requirements demanded by the model.
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mathematical model to describe the release of an antimicrobial agent from an Active Package constituted by carvacrol in a hydrophilic evoh coating on a pp film
Journal of Food Engineering, 2012Co-Authors: Josep Pasqual Cerisuelo, Rafael Gavara, Ramón Catalá, J M Bermudez, Susana Aucejo, Virginia Murielgalet, Pilar HernandezmunozAbstract:Abstract Antimicrobial Active packaging is a novel technology in which a chemical compound (or mixture) is purposely incorporated into a packaging material to be released into the food to protect it from deterioration. The effectiveness of an antimicrobial Package is strongly related to the balance between the controlled release of the Active compound and microbial growth kinetics. This work characterizes and models the release of carvacrol from an EVOH coating on a PP film which can be employed as an Active packaging system. The kinetics and extent of carvacrol mass transport within the packaging components were fully characterized as a function of relative humidity. As expected, water uptake by the EVOH coating acts as a triggering mechanism for activity. The partition equilibrium for carvacrol in the complex film largely favors (10,000-fold) the EVOH layer in dry conditions, although in humid conditions the solubility in both polymers is very close (4-fold). Kinetically, the presence of humidity increases the value of D for carvacrol in EVOH from 3 · 10 −19 m 2 /s in dry conditions to 3 · 10 −15 m 2 /s in a wet environment. After the experimental characterization of carvacrol transport, the efficiency of the release of carvacrol was estimated with a novel mathematical model based on the finite element method and successfully compared with the evolution of carvacrol concentration in a real packaging system. The model developed can be employed in the optimization of Package design in order to ensure the maintenance of a specific concentration of the Active agent in the headspace, high enough to prevent potential growth of a particular foodborne spoiling or pathogenic microorganism on the preserved foodstuffs. This model could easily be extended to similar packaging systems as long as an inventory of experimental data for all the parameters and coefficients involved is available, sufficiently complete to fulfill all the mathematical requirements demanded by the model.
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Optimization of an Active Package for wild strawberries based on the release of 2-nonanone.
Lwt - Food Science and Technology, 2009Co-Authors: Eva Almenar, Ramón Catalá, Pilar Hernández-muñoz, Rafael GavaraAbstract:Active packaging is becoming in an emerging food technology to improve quality and safety of food products, commonly based on the retention or release of compounds which are beneficial for the product. In this work, an Active packaging system based on the release of 2-nonanone has been optimized to increase the postharvest shelf life of fresh wild strawberries during the marketing stage. To avoid that excessive levels of this volatile could affect the berries' taste and cause consumer rejection of the product, a preliminary sensory analysis was carried out to determine the threshold value of 2-nonanone, 7.16 mg/kg fresh wild strawberries. Taking this threshold value into account, diverse quantities of 2-nonanone were tested to optimize the packaging parameters. Wild strawberry fruits were Packaged in the Active Packages developed and their quality monitored during storage at 10 °C with exposure to light to simulate real-life conditions on supermarket shelves. The analyses of weight loss, SSC, gas composition and aroma volatiles provide evidences that exposure to the highest-tested 2-nonanone concentrations are an effective way of maintaining the quality of wild strawberries during distribution and sale without modifying their typical taste.
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Active Package for Wild Strawberry Fruit (Fragaria vesca L.)
Journal of Agricultural and Food Chemistry, 2007Co-Authors: Eva Almenar, Valeria Del Valle, Ramón Catalá, Rafael GavaraAbstract:An antimicrobial Active Package has been developed to improve the safety and quality of wild strawberries, as well as extending their shelf life. The fruits were packed in equilibrium-modified atmosphere packaging (EMAP), and the effect on Botrytis cinerea growth and on the quality parameters of the fruit by the addition of different amounts of 2-nonanone, an antifungal volatile compound naturally present in strawberries, was investigated during storage at 10 and 22 °C. The temperature of 10 °C was chosen as the temperature used at points of sale, and 22 °C was chosen as the control temperature. Fungal growth was inhibited in all cases, possibly due to the synergistic effect of high CO2 partial pressures and the presence of the antifungal compound. Weight, soluble solids, titrable acidity, and anthocyanin losses were retarded by the presence of 2-nonanone. This effect was more pronounced as the 2-nonanone concentration was increased at both temperatures. Therefore, an Active Package that releases 2-nonano...
Josep Pasqual Cerisuelo - One of the best experts on this subject based on the ideXlab platform.
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describing and modeling the release of an antimicrobial agent from an Active pp evoh pp Package for salmon
Journal of Food Engineering, 2013Co-Authors: Josep Pasqual Cerisuelo, Rafael Gavara, Ramón Catalá, J M Bermudez, Susana Aucejo, Pilar HernandezmunozAbstract:Abstract Natural antimicrobial Active packaging is an emerging technology for fresh fish preservation in which a chemical compound of natural origin is purposely incorporated into a packaging material to be released into the food surface in order to protect it from spoilage by foodborne microorganisms. The maximum efficiency of an antimicrobial Package can only be obtained when an adequate activity is achieved immediately after the packaging operation and is maintained constant throughout the product’s shelf life. This work develops an Active Package designed for the preservation of fresh farmed salmon in cubes or slices, made up of a rigid polypropylene (PP)/ethylene–vinyl alcohol copolymer (EVOH)/PP tray heat-sealed with an Active PP/EVOH/PP film lid in which 6.5% carvacrol is incorporated in the EVOH kernel as an antimicrobial Active agent. The work also includes the measurement of the carvacrol kinetics and equilibrium parameters in the preserved salmon fillets, and proposes a mathematical model based on the finite element method to describe and simulate the common performance of the developed Package/food system, and to predict its behavior under different working conditions or system configurations with the objective of finding the optimum combination of variables that ensure the best packaging performance. The results obtained from the determination of parameters showed a rapid migration of the Active compound through the fish muscle, and a low affinity of the agent molecules for the food matrix. The Active Package was successfully developed, and the proposed model was satisfactorily used to detect the key factors that govern the Package performance, and also to improve the Package design by modifying the thickness distribution of the multilayer Active film.
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mathematical model to describe the release of an antimicrobial agent from an Active Package constituted by carvacrol in a hydrophilic evoh coating on a pp film
Journal of Food Engineering, 2012Co-Authors: Josep Pasqual Cerisuelo, Rafael Gavara, Ramón Catalá, J M Bermudez, Susana Aucejo, Virginia Murielgalet, Pilar HernandezmunozAbstract:Abstract Antimicrobial Active packaging is a novel technology in which a chemical compound (or mixture) is purposely incorporated into a packaging material to be released into the food to protect it from deterioration. The effectiveness of an antimicrobial Package is strongly related to the balance between the controlled release of the Active compound and microbial growth kinetics. This work characterizes and models the release of carvacrol from an EVOH coating on a PP film which can be employed as an Active packaging system. The kinetics and extent of carvacrol mass transport within the packaging components were fully characterized as a function of relative humidity. As expected, water uptake by the EVOH coating acts as a triggering mechanism for activity. The partition equilibrium for carvacrol in the complex film largely favors (10,000-fold) the EVOH layer in dry conditions, although in humid conditions the solubility in both polymers is very close (4-fold). Kinetically, the presence of humidity increases the value of D for carvacrol in EVOH from 3 · 10 −19 m 2 /s in dry conditions to 3 · 10 −15 m 2 /s in a wet environment. After the experimental characterization of carvacrol transport, the efficiency of the release of carvacrol was estimated with a novel mathematical model based on the finite element method and successfully compared with the evolution of carvacrol concentration in a real packaging system. The model developed can be employed in the optimization of Package design in order to ensure the maintenance of a specific concentration of the Active agent in the headspace, high enough to prevent potential growth of a particular foodborne spoiling or pathogenic microorganism on the preserved foodstuffs. This model could easily be extended to similar packaging systems as long as an inventory of experimental data for all the parameters and coefficients involved is available, sufficiently complete to fulfill all the mathematical requirements demanded by the model.
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mathematical model to describe the release of an antimicrobial agent from an Active Package constituted by carvacrol in a hydrophilic evoh coating on a pp film
Journal of Food Engineering, 2012Co-Authors: Josep Pasqual Cerisuelo, Rafael Gavara, Ramón Catalá, J M Bermudez, Susana Aucejo, Virginia Murielgalet, Pilar HernandezmunozAbstract:Abstract Antimicrobial Active packaging is a novel technology in which a chemical compound (or mixture) is purposely incorporated into a packaging material to be released into the food to protect it from deterioration. The effectiveness of an antimicrobial Package is strongly related to the balance between the controlled release of the Active compound and microbial growth kinetics. This work characterizes and models the release of carvacrol from an EVOH coating on a PP film which can be employed as an Active packaging system. The kinetics and extent of carvacrol mass transport within the packaging components were fully characterized as a function of relative humidity. As expected, water uptake by the EVOH coating acts as a triggering mechanism for activity. The partition equilibrium for carvacrol in the complex film largely favors (10,000-fold) the EVOH layer in dry conditions, although in humid conditions the solubility in both polymers is very close (4-fold). Kinetically, the presence of humidity increases the value of D for carvacrol in EVOH from 3 · 10 −19 m 2 /s in dry conditions to 3 · 10 −15 m 2 /s in a wet environment. After the experimental characterization of carvacrol transport, the efficiency of the release of carvacrol was estimated with a novel mathematical model based on the finite element method and successfully compared with the evolution of carvacrol concentration in a real packaging system. The model developed can be employed in the optimization of Package design in order to ensure the maintenance of a specific concentration of the Active agent in the headspace, high enough to prevent potential growth of a particular foodborne spoiling or pathogenic microorganism on the preserved foodstuffs. This model could easily be extended to similar packaging systems as long as an inventory of experimental data for all the parameters and coefficients involved is available, sufficiently complete to fulfill all the mathematical requirements demanded by the model.
J M Bermudez - One of the best experts on this subject based on the ideXlab platform.
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molecular characterisation of a bio based Active packaging containing origanum vulgare l essential oil using pyrolysis gas chromatography mass spectrometry
Journal of the Science of Food and Agriculture, 2016Co-Authors: Maria Llanaruizcabello, J M Bermudez, Susana Aucejo, Silvia Pichardo, Nicasio T Jimenezmorillo, Francisco J Gonzalezvila, Ana M Camean, Jose Antonio GonzalezperezAbstract:BACKGROUND Environmental, economic and safety challenges motivate shift towards safer materials for food packaging. New bioActive packaging techniques, i.e. addition of essential plant oils (EOs), are gaining attention by creating barriers to protect products from spoilage. Analytical pyrolysis gas chromatography–mass spectrometry (Py-GC-MS) was used to fingerprint a bioActive polylactic acid (PLA) with polybutylene succinate (PBS) (950 g kg−1:50 g kg−1) film extruded with variable quantities (0, 20, 50 and 100 g kg−1) of Origanum vulgare EO. RESULTS Main PLA:PBS pyrolysis products were lactide enantiomers and monomer units from the major PLA fraction and succinic acid anhydride from the PBS fraction. Oregano EO pyrolysis released cymene, terpinene and thymol/carvacrol peaks as diagnostic peaks for EO. In fact, linear correlation coefficients better than 0.950R2 value (P < 0.001) were found between the chromatographic area of the diagnostic peaks and the amount of oregano EO in the bioplastic. CONCLUSION The pyrolytic behaviour of a bio-based Active Package polymer including EO is studied in detail. Identified diagnostic compounds provide a tool to monitor the quantity of EO incorporated into the PLA:PBS polymeric matrix. Analytical pyrolysis is proposed as a rapid technique for the identification and quantification of additives within bio-based plastic matrices. © 2015 Society of Chemical Industry
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describing and modeling the release of an antimicrobial agent from an Active pp evoh pp Package for salmon
Journal of Food Engineering, 2013Co-Authors: Josep Pasqual Cerisuelo, Rafael Gavara, Ramón Catalá, J M Bermudez, Susana Aucejo, Pilar HernandezmunozAbstract:Abstract Natural antimicrobial Active packaging is an emerging technology for fresh fish preservation in which a chemical compound of natural origin is purposely incorporated into a packaging material to be released into the food surface in order to protect it from spoilage by foodborne microorganisms. The maximum efficiency of an antimicrobial Package can only be obtained when an adequate activity is achieved immediately after the packaging operation and is maintained constant throughout the product’s shelf life. This work develops an Active Package designed for the preservation of fresh farmed salmon in cubes or slices, made up of a rigid polypropylene (PP)/ethylene–vinyl alcohol copolymer (EVOH)/PP tray heat-sealed with an Active PP/EVOH/PP film lid in which 6.5% carvacrol is incorporated in the EVOH kernel as an antimicrobial Active agent. The work also includes the measurement of the carvacrol kinetics and equilibrium parameters in the preserved salmon fillets, and proposes a mathematical model based on the finite element method to describe and simulate the common performance of the developed Package/food system, and to predict its behavior under different working conditions or system configurations with the objective of finding the optimum combination of variables that ensure the best packaging performance. The results obtained from the determination of parameters showed a rapid migration of the Active compound through the fish muscle, and a low affinity of the agent molecules for the food matrix. The Active Package was successfully developed, and the proposed model was satisfactorily used to detect the key factors that govern the Package performance, and also to improve the Package design by modifying the thickness distribution of the multilayer Active film.
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mathematical model to describe the release of an antimicrobial agent from an Active Package constituted by carvacrol in a hydrophilic evoh coating on a pp film
Journal of Food Engineering, 2012Co-Authors: Josep Pasqual Cerisuelo, Rafael Gavara, Ramón Catalá, J M Bermudez, Susana Aucejo, Virginia Murielgalet, Pilar HernandezmunozAbstract:Abstract Antimicrobial Active packaging is a novel technology in which a chemical compound (or mixture) is purposely incorporated into a packaging material to be released into the food to protect it from deterioration. The effectiveness of an antimicrobial Package is strongly related to the balance between the controlled release of the Active compound and microbial growth kinetics. This work characterizes and models the release of carvacrol from an EVOH coating on a PP film which can be employed as an Active packaging system. The kinetics and extent of carvacrol mass transport within the packaging components were fully characterized as a function of relative humidity. As expected, water uptake by the EVOH coating acts as a triggering mechanism for activity. The partition equilibrium for carvacrol in the complex film largely favors (10,000-fold) the EVOH layer in dry conditions, although in humid conditions the solubility in both polymers is very close (4-fold). Kinetically, the presence of humidity increases the value of D for carvacrol in EVOH from 3 · 10 −19 m 2 /s in dry conditions to 3 · 10 −15 m 2 /s in a wet environment. After the experimental characterization of carvacrol transport, the efficiency of the release of carvacrol was estimated with a novel mathematical model based on the finite element method and successfully compared with the evolution of carvacrol concentration in a real packaging system. The model developed can be employed in the optimization of Package design in order to ensure the maintenance of a specific concentration of the Active agent in the headspace, high enough to prevent potential growth of a particular foodborne spoiling or pathogenic microorganism on the preserved foodstuffs. This model could easily be extended to similar packaging systems as long as an inventory of experimental data for all the parameters and coefficients involved is available, sufficiently complete to fulfill all the mathematical requirements demanded by the model.
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mathematical model to describe the release of an antimicrobial agent from an Active Package constituted by carvacrol in a hydrophilic evoh coating on a pp film
Journal of Food Engineering, 2012Co-Authors: Josep Pasqual Cerisuelo, Rafael Gavara, Ramón Catalá, J M Bermudez, Susana Aucejo, Virginia Murielgalet, Pilar HernandezmunozAbstract:Abstract Antimicrobial Active packaging is a novel technology in which a chemical compound (or mixture) is purposely incorporated into a packaging material to be released into the food to protect it from deterioration. The effectiveness of an antimicrobial Package is strongly related to the balance between the controlled release of the Active compound and microbial growth kinetics. This work characterizes and models the release of carvacrol from an EVOH coating on a PP film which can be employed as an Active packaging system. The kinetics and extent of carvacrol mass transport within the packaging components were fully characterized as a function of relative humidity. As expected, water uptake by the EVOH coating acts as a triggering mechanism for activity. The partition equilibrium for carvacrol in the complex film largely favors (10,000-fold) the EVOH layer in dry conditions, although in humid conditions the solubility in both polymers is very close (4-fold). Kinetically, the presence of humidity increases the value of D for carvacrol in EVOH from 3 · 10 −19 m 2 /s in dry conditions to 3 · 10 −15 m 2 /s in a wet environment. After the experimental characterization of carvacrol transport, the efficiency of the release of carvacrol was estimated with a novel mathematical model based on the finite element method and successfully compared with the evolution of carvacrol concentration in a real packaging system. The model developed can be employed in the optimization of Package design in order to ensure the maintenance of a specific concentration of the Active agent in the headspace, high enough to prevent potential growth of a particular foodborne spoiling or pathogenic microorganism on the preserved foodstuffs. This model could easily be extended to similar packaging systems as long as an inventory of experimental data for all the parameters and coefficients involved is available, sufficiently complete to fulfill all the mathematical requirements demanded by the model.
