Active Packaging

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Julie M. Goddard - One of the best experts on this subject based on the ideXlab platform.

  • Performance of photo-curable metal-chelating Active Packaging coating in complex food matrices
    Food Chemistry, 2019
    Co-Authors: Julie M. Goddard
    Abstract:

    Abstract Many packaged goods undergo transition metal-catalyzed oxidative spoilage. Recently, a nonmigratory photocurable metal-chelating coating was developed as an innovative Active Packaging approach to control oxidation of foods. In the present study, we investigate the influence of competing ions and increasing viscosity on the iron-chelating capacity and antioxidant efficacy of this coating in a model complex food system. The addition of calcium and magnesium causes a decrease in iron chelating capacity; however, 61% chelating capacity of materials was retained when 0.8 M sodium was present. Materials retained iron-chelating capacity even in solutions of 2700 cP, similar to the viscosity of salad dressing. Additionally, metal-chelating films significantly delayed transition metal-catalyzed ascorbic acid degradation, even in the presence of competing ions and at increased viscosity. These results suggest that metal-chelating Active Packaging coatings may present a new technological approach to addressing consumer demands for reduced additive use while controlling food spoilage and waste.

  • Photo‐Curable Metal‐Chelating Coatings Offer a Scalable Approach to Production of Antioxidant Active Packaging
    Journal of Food Science, 2018
    Co-Authors: Julie M. Goddard
    Abstract:

    Synthetic metal chelators (for example, ethylenediaminetetraacetic acid, EDTA) are widely used as additives to control trace transition metal induced oxidation in consumer products. To enable removal of synthetic chelators in response to increasing consumer demand for clean label products, metal‐chelating Active food Packaging technologies have been developed with demonstrated antioxidant efficacy in simulated food systems. However, prior work in fabrication of metal‐chelating materials leveraged batch chemical reactions to tether metal‐chelating ligands, a process with limited industrial translatability for large‐scale fabrication. To improve the industrial translatability, we have designed a 2‐step laminated photo‐grafting process to introduce metal chelating functionality onto common polymeric Packaging materials. Iminodiacetic acid (IDA) functionalized materials were fabricated by photo‐grafting poly(acrylic acid) onto polypropylene (PP) films, followed by a second photo‐grafting process to graft‐polymerize an IDA functionalized vinyl monomer (GMA‐IDA). The photo‐grafting was conducted under atmospheric conditions and was completed in 2 min. The resulting IDA functionalized metal‐chelating material was able to chelate iron and copper, and showed antioxidant efficacy against ascorbic acid degradation, supporting its potential to be used synergistically with natural antioxidants for preservation of food and beverage products. The 2‐step photo‐grafting process improves the throughput of Active Packaging coatings, enabling potential roll‐to‐roll fabrication of metal‐chelating Active Packaging materials for antioxidant food Packaging applications. To address consumer and retail demands for “clean label” foods and beverages without a corresponding loss in product quality and shelf life, producers are seeking next generation technologies such as Active Packaging. In this work, we will report the synthesis of metal‐chelating Active Packaging films, which enable removal of the synthetic additive, ethylenediamine tetraacetic acid. The new synthesis technique improves the throughput of metal‐chelating Active Packaging coatings, enabling potential roll‐to‐roll fabrication of the materials for antioxidant food Packaging applications.

  • Biomimetic polyphenol coatings for antioxidant Active Packaging applications
    Colloid and Interface Science Communications, 2016
    Co-Authors: Maxine J. Roman, Eric A Decker, Julie M. Goddard
    Abstract:

    Abstract Oxidative instability of food, pharmaceutical, and consumer products can be promoted by trace metals, especially iron and copper, with subsequent propagation of free radicals. Plant-derived phenolic compounds that contain catechols are reported to have free radical scavenging, metal chelating and surface adhesion properties upon polymerization. The objective of this study was to synthesize biomimetic polyphenol coatings for development of antioxidant Active Packaging materials. Two synthetic routes were explored to apply polyphenol coatings to the surface of polypropylene by in situ polymerization of a mixture of catechol and catechin and oxidative polymerization with laccase and in alkaline saline. Both polyphenol coatings demonstrated potent metal chelating and radical scavenging capacity, which suggest potential antioxidant capacity. Dual functionality of polyphenol coatings as potent antioxidants and anchors makes them a promising candidate for Active Packaging coatings that can inhibit metal-promoted oxidative degradation.

  • Preparation of metal chelating Active Packaging materials by laminated photografting
    Journal of Coatings Technology and Research, 2016
    Co-Authors: Eric A Decker, Julie M. Goddard
    Abstract:

    Active Packaging materials with surface immobilized metal chelating ligands were prepared by laminated photografting technique. The resulting materials presented transition metal scavenging properties with potential application in non-migratory antioxidant Active Packaging materials. Photografting of functional polymer ligands is typically performed in an oxygen-free environment, requiring a nitrogen inerting step, which limits potential industrial scale-up. Laminated photografting eliminates the need for nitrogen inerting by sandwiching the monomer solution between base material and an oxygen barrier layer. In this study, we demonstrated the ability to synthesize metal chelating Active Packaging materials, previously prepared by standard batch photografting, using a laminated photografting technique. The polypropylene-graft-poly(acrylic acid) and polypropylene-graft-poly(hydroxamic acid) chelating films prepared by laminated photografting presented similar surface chemistry as those reported previously, as characterized by infrared spectroscopy, and presented ferric ion chelating capacity of 182 ± 29 and 89 ± 10 nmol/cm2, respectively, at pH 5.0. The reported laminated photografting represents a coating technology with potential for adaptation to roll-to-roll manufacture of metal chelating films on an industrial scale.

  • Iron chelating Active Packaging: Influence of competing ions and pH value on effectiveness of soluble and immobilized hydroxamate chelators.
    Food Chemistry, 2015
    Co-Authors: Yoshiko Ogiwara, Maxine J. Roman, Eric A Decker, Julie M. Goddard
    Abstract:

    Many packaged foods utilize synthetic chelators (e.g. ethylenediaminetetraacetic acid, EDTA) to inhibit iron-promoted oxidation or microbial growth which would result in quality loss. To address consumer demands for all natural products, we have previously developed a non-migratory iron chelating Active Packaging material by covalent immobilization of polyhydroxamate and demonstrated its efficacy in delaying lipid oxidation. Herein, we demonstrate the ability of this hydroxamate-functionalized iron chelating Active Packaging to retain iron chelating capacity; even in the presence of competing ions common in food. Both immobilized and soluble hydroxamate chelators retained iron chelating capacity in the presence of calcium, magnesium, and sodium competing ions, although at pH 5.0 the presence of calcium reduced immobilized hydroxamate iron chelation. A strong correlation was found between colorimetric and mass spectral analysis of iron chelation by the chelating Packaging material. Such chelating Active Packaging may support reducing additive use in product formulations, while retaining quality and shelf life.

Vibeke Orlien - One of the best experts on this subject based on the ideXlab platform.

  • Rosemary and oxygen scavenger in Active Packaging for prevention of high-pressure induced lipid oxidation in pork patties
    Food Packaging and Shelf Life, 2016
    Co-Authors: Tomas Bolumar, David LaPeña, Leif H Skibsted, Vibeke Orlien
    Abstract:

    Three different Packaging systems: vacuum Packaging, rosemary Active Packaging, and oxygen scavenger Packaging were compared for their ability to counteract lipid oxidation in pork patties upon storage at 5 °C for 60 days following high pressure processing (HPP) (700 MPa, 10 min, 5 °C). Lipid oxidation was studied at the surface and the inner part by measuring secondary lipid oxidation products (TBARs) and the tendency to form radicals by electron spin resonance (ESR) spectroscopy. Lipid oxidation was lower in the inner part than at the surface for all three Packaging systems. Rosemary Active Packaging was the most effective method to protect pork patties from the HPP-induced lipid oxidation, while oxygen scavenger Packaging was not effective since residual oxygen remained in the package in the initial period of storage. The kinetics of the oxygen trapping by oxygen scavengers appears to be a crucial factor for this application.

  • antioxidant Active Packaging for chicken meat processed by high pressure treatment
    Food Chemistry, 2011
    Co-Authors: Tomas Bolumar, Mogens L Andersen, Vibeke Orlien
    Abstract:

    Abstract Patties made of minced chicken breast and thigh packed in standard vacuum-Packaging (C) or in antioxidant Active Packaging (AP) were subjected to high pressure treatment (800 MPa, 10 min, 5 °C) and subsequently stored for 25 days at 5 °C. Lipid oxidation was studied at the surface (S) and the inner (I) parts of the meat patties. The lipid oxidation was higher in the surface part and the Active Packaging was able to delay it up to 25 days. The lipid oxidation was limited in the inner part of the meat patties and restrained at the surface of the Active Packaging. It was found that the effect on lipid oxidation by high pressure may not be explained solely by cell membrane damage, as radicals were formed in the meat during the pressure treatment.

Tomas Bolumar - One of the best experts on this subject based on the ideXlab platform.

  • Rosemary and oxygen scavenger in Active Packaging for prevention of high-pressure induced lipid oxidation in pork patties
    Food Packaging and Shelf Life, 2016
    Co-Authors: Tomas Bolumar, David LaPeña, Leif H Skibsted, Vibeke Orlien
    Abstract:

    Three different Packaging systems: vacuum Packaging, rosemary Active Packaging, and oxygen scavenger Packaging were compared for their ability to counteract lipid oxidation in pork patties upon storage at 5 °C for 60 days following high pressure processing (HPP) (700 MPa, 10 min, 5 °C). Lipid oxidation was studied at the surface and the inner part by measuring secondary lipid oxidation products (TBARs) and the tendency to form radicals by electron spin resonance (ESR) spectroscopy. Lipid oxidation was lower in the inner part than at the surface for all three Packaging systems. Rosemary Active Packaging was the most effective method to protect pork patties from the HPP-induced lipid oxidation, while oxygen scavenger Packaging was not effective since residual oxygen remained in the package in the initial period of storage. The kinetics of the oxygen trapping by oxygen scavengers appears to be a crucial factor for this application.

  • antioxidant Active Packaging for chicken meat processed by high pressure treatment
    Food Chemistry, 2011
    Co-Authors: Tomas Bolumar, Mogens L Andersen, Vibeke Orlien
    Abstract:

    Abstract Patties made of minced chicken breast and thigh packed in standard vacuum-Packaging (C) or in antioxidant Active Packaging (AP) were subjected to high pressure treatment (800 MPa, 10 min, 5 °C) and subsequently stored for 25 days at 5 °C. Lipid oxidation was studied at the surface (S) and the inner (I) parts of the meat patties. The lipid oxidation was higher in the surface part and the Active Packaging was able to delay it up to 25 days. The lipid oxidation was limited in the inner part of the meat patties and restrained at the surface of the Active Packaging. It was found that the effect on lipid oxidation by high pressure may not be explained solely by cell membrane damage, as radicals were formed in the meat during the pressure treatment.

Cristina Nerin - One of the best experts on this subject based on the ideXlab platform.

  • UPLC-Q-TOF-MS analysis of non-volatile migrants from new Active Packaging materials
    Analytical and Bioanalytical Chemistry, 2012
    Co-Authors: Marianne Aznar, A. Rodriguez-lafuente, Paulina Alfaro, Cristina Nerin
    Abstract:

    Ultra-performance liquid chromatography (UPLC) coupled to mass spectrometry (MS) is a useful tool in the analysis of non-volatile compounds, and the use of a quadrupole-time-of-flight (Q-TOF) mass analyzer allows a high sensitivity and accuracy when acquiring full fragment mode, providing a high assurance of correct identification of unknown compounds. In this work, UPLC-Q-TOF-MS technology has been applied to the analysis of non-volatile migrants from new Active Packaging materials. The materials tested were based on polypropylene (PP), ethylene-vinyl alcohol copolymer (EVOH), and poly(ethylene terephthalate) (PET). The Active Packaging materials studied were one PP film containing a natural antioxidant, and two PP/EVOH films, two PET/EVOH films and one coextruded PP/EVOH/PP film containing natural antimicrobials. The chemical structure of several compounds was unequivocally identified. The analysis revealed the migration of some of the Active substances used in the manufacture of Active Packaging, such as caffeine (0.07 ± 0.01 μg/g), carvacrol (0.31 ± 0.03 μg/g) and citral (0.20 ± 0.01 μg/g). Unintentionally added substances were also found, such as citral reaction compounds, or citral impurities present in the raw materials.

  • Evaluation of Antimicrobial Active Packaging to Increase Shelf Life of Gluten-Free Sliced Bread
    Packaging Technology and Science, 2011
    Co-Authors: Laura Gutierrez, Ramón Batlle, Sonia Andújar, Cristina Sánchez, Cristina Nerin
    Abstract:

    This paper presents a complete study and comparison of the efficiency of three types of Packaging system: Active Packaging, modified atmosphere Packaging (MAP) and combinations of both. To choose the best option, we must take into account microbiological results as well as sensory quality; therefore, a complete sensory study and an in-depth statistical study were carried out, in order to evaluate each option and their interactions. The results showed that Active Packaging considerably increases the shelf life of packaged food, so it could be an attrActive option to extend the shelf life. The Active Packaging provided better sensorial properties than the MAP option. Positive factors like characteristic flavour and spongy texture had higher values in the absence of MAP, and negative properties like cinnamon flavour, crumbly texture and hardness reached higher values when MAP was present in the packaged food. So when microbiological and sensorial properties are taken into account, the Active Packaging is a better option than MAP to increase shelf life because it inhibits microbial growth while maintaining the high quality of sensorial properties for gluten-free breads. Copyright © 2011 John Wiley & Sons, Ltd.

  • New approach to study the mechanism of antimicrobial protection of an Active Packaging.
    Foodborne Pathogens and Disease, 2010
    Co-Authors: Laura Gutierrez, Ramón Batlle, Cristina Sánchez, Cristina Nerin
    Abstract:

    Abstract This article reports on the antimicrobial efficiency of a new Active Packaging concept based on the use of two essential oils (cinnamon and oregano) and their chemical descriptors (cinnamaldehyde, thymol, and carvacrol) against the Gram-positive bacterium Listeria monocytogenes, the Gram-negative bacterium Salmonella choleraesuis, the yeast Candida albicans, and the mold Aspergillus flavus. Complete inhibition of these microorganisms with either bactericidal or bacteriostatic effect has been demonstrated. It has been proven that the inhibition provided by these solutions is related not to the total amount of the Active chemical released but to the amount of Active compounds that reach the agar surface at a critical time. This critical time is notably related with the duration of the lag phase, as demonstrated for the bacteria, and shows that kinetic behavior has a critical role in the antimicrobial properties of the Active Packaging. Two different Active films, polypropylene and the complex polye...

  • effect of mixed antimicrobial agents and flavors in Active Packaging films
    Journal of Agricultural and Food Chemistry, 2009
    Co-Authors: Laura Gutierrez, Ramón Batlle, Ana Escudero, Cristina Nerin
    Abstract:

    Active Packaging is an emerging food technology to improve the quality and safety of food products. Many works have been developed to study the antimicrobial activity of essential oils. Essential oils have been traditionally used as flavorings in food, so they have an important odor impact but they have as well antimicrobial properties that could be used to protect the food. Recent developments in antimicrobial Active Packaging showed the efficiency of essential oils versus bread and bakery products among other applications. However, one of the main problems to face is the odor and taste they could provide to the packaged food. Using some aromas to mask the odor could be a good approach. That is why the main objective of this paper is to develop an antimicrobial Packaging material based on the combination of the most Active compounds of essential oils (hydrocinnamaldehyde, oregano essential oil, cinnamaldehyde, thymol, and carvacrol) together with some aromas commonly used in the food industry. A study of...

  • Migration studies to assess the safety in use of a new antioxidant Active Packaging.
    Journal of Agricultural and Food Chemistry, 2005
    Co-Authors: Laura Tovar, Cristina Sánchez, Jesús Salafranca, Cristina Nerin
    Abstract:

    Both specific and overall migration tests have been applied to new experimental food Packaging-Active plastic films with antioxidant properties, including in its composition a natural rosemary extract. Determination of volatile and semivolatile compounds migrating from plastic to the four established simulants showed that both specific and overall migration was very low. The results obtained gave values 20 times lower than the established limits in the worst case. So, from the point of view of health risk, the new Active Packaging can be considered as safe. Analytical procedure used provided the necessary information about the migration behavior, with good analytical characteristics and detection limits in the sub μg kg-1 range. Besides, no significant difference was found between laboratory and factory-made samples, which is an important issue for industrial production, the next step in the development of the new antioxidant Active film. Keywords: Active Packaging; migration; antioxidant; rosemary; polyp...

Eric A Decker - One of the best experts on this subject based on the ideXlab platform.

  • Biomimetic polyphenol coatings for antioxidant Active Packaging applications
    Colloid and Interface Science Communications, 2016
    Co-Authors: Maxine J. Roman, Eric A Decker, Julie M. Goddard
    Abstract:

    Abstract Oxidative instability of food, pharmaceutical, and consumer products can be promoted by trace metals, especially iron and copper, with subsequent propagation of free radicals. Plant-derived phenolic compounds that contain catechols are reported to have free radical scavenging, metal chelating and surface adhesion properties upon polymerization. The objective of this study was to synthesize biomimetic polyphenol coatings for development of antioxidant Active Packaging materials. Two synthetic routes were explored to apply polyphenol coatings to the surface of polypropylene by in situ polymerization of a mixture of catechol and catechin and oxidative polymerization with laccase and in alkaline saline. Both polyphenol coatings demonstrated potent metal chelating and radical scavenging capacity, which suggest potential antioxidant capacity. Dual functionality of polyphenol coatings as potent antioxidants and anchors makes them a promising candidate for Active Packaging coatings that can inhibit metal-promoted oxidative degradation.

  • Preparation of metal chelating Active Packaging materials by laminated photografting
    Journal of Coatings Technology and Research, 2016
    Co-Authors: Eric A Decker, Julie M. Goddard
    Abstract:

    Active Packaging materials with surface immobilized metal chelating ligands were prepared by laminated photografting technique. The resulting materials presented transition metal scavenging properties with potential application in non-migratory antioxidant Active Packaging materials. Photografting of functional polymer ligands is typically performed in an oxygen-free environment, requiring a nitrogen inerting step, which limits potential industrial scale-up. Laminated photografting eliminates the need for nitrogen inerting by sandwiching the monomer solution between base material and an oxygen barrier layer. In this study, we demonstrated the ability to synthesize metal chelating Active Packaging materials, previously prepared by standard batch photografting, using a laminated photografting technique. The polypropylene-graft-poly(acrylic acid) and polypropylene-graft-poly(hydroxamic acid) chelating films prepared by laminated photografting presented similar surface chemistry as those reported previously, as characterized by infrared spectroscopy, and presented ferric ion chelating capacity of 182 ± 29 and 89 ± 10 nmol/cm2, respectively, at pH 5.0. The reported laminated photografting represents a coating technology with potential for adaptation to roll-to-roll manufacture of metal chelating films on an industrial scale.

  • Iron chelating Active Packaging: Influence of competing ions and pH value on effectiveness of soluble and immobilized hydroxamate chelators.
    Food Chemistry, 2015
    Co-Authors: Yoshiko Ogiwara, Maxine J. Roman, Eric A Decker, Julie M. Goddard
    Abstract:

    Many packaged foods utilize synthetic chelators (e.g. ethylenediaminetetraacetic acid, EDTA) to inhibit iron-promoted oxidation or microbial growth which would result in quality loss. To address consumer demands for all natural products, we have previously developed a non-migratory iron chelating Active Packaging material by covalent immobilization of polyhydroxamate and demonstrated its efficacy in delaying lipid oxidation. Herein, we demonstrate the ability of this hydroxamate-functionalized iron chelating Active Packaging to retain iron chelating capacity; even in the presence of competing ions common in food. Both immobilized and soluble hydroxamate chelators retained iron chelating capacity in the presence of calcium, magnesium, and sodium competing ions, although at pH 5.0 the presence of calcium reduced immobilized hydroxamate iron chelation. A strong correlation was found between colorimetric and mass spectral analysis of iron chelation by the chelating Packaging material. Such chelating Active Packaging may support reducing additive use in product formulations, while retaining quality and shelf life.

  • Performance of Nonmigratory Iron Chelating Active Packaging Materials in Viscous Model Food Systems.
    Journal of Food Science, 2015
    Co-Authors: Maxine J. Roman, Eric A Decker, Julie M. Goddard
    Abstract:

    : Many packaged food products undergo quality deterioration due to iron promoted oxidative reactions. Recently, we have developed a nonmigratory iron chelating Active Packaging material that represents a novel approach to inhibit oxidation of foods while addressing consumer demands for "cleanˮ labels. A challenge to the field of nonmigratory Active Packaging is ensuring that surface-immobilized Active agents retain activity in a true food system despite diffusional limitations. Yet, the relationship between food viscosity and nonmigratory Active Packaging activity retention has never been characterized. The objective of this study was to investigate the influence of food viscosity on iron chelation by a nonmigratory iron chelating Active Packaging material. Methyl cellulose was added to aqueous buffered iron solutions to yield model systems with viscosities ranging from ∼1 to ∼10(5)  mPa·s, representing viscosities ranging from beverage to mayonnaise. Iron chelation was quantified by material-bound iron content using colorimetry and inductively coupled plasma-optical emission spectrometry (ICP-OES).  Maximum iron chelation was reached in solutions up to viscosity ∼10(2)  mPa·s. In more viscous solutions (up to ∼10(4)  mPa·s), there was a significant decrease in iron chelating capacity (P 0.05). Materials retained 32% to 45% chelating capacity when in contact with competitively chelating hydrocolloids guar gum, locust bean gum, and xanthan gum. This work demonstrates the potential application of nonmigratory iron chelating Active Packaging in liquid and semi-liquid foods to allow for the removal of synthetic chelators, while maintaining food quality.

  • controlling lipid oxidation via a biomimetic iron chelating Active Packaging material
    Journal of Agricultural and Food Chemistry, 2013
    Co-Authors: Fang Tian, Eric A Decker, Julie M. Goddard
    Abstract:

    Previously, a siderophore-mimetic metal chelating Active Packaging film was developed by grafting poly(hydroxamic acid) (PHA) from the surface of polypropylene (PP) films. The objective of the current work was to demonstrate the potential applicability of this PP-g-PHA film to control iron-promoted lipid oxidation in food emulsions. The iron chelating activity of this film was investigated, and the surface chemistry and color intensity of films were also analyzed after iron chelation. In comparison to the iron chelating activity in the free Fe(3+) solution, the PP-g-PHA film retained approximately 50 and 30% of its activity in nitrilotriacetic acid (NTA)/Fe(3+) and citric acid/Fe(3+) solutions, respectively (pH 5.0), indicating a strong chelating strength for iron. The ability of PP-g-PHA films to control lipid oxidation was demonstrated in a model emulsion system (pH 3.0). PP-g-PHA films performed even better than ethylenediaminetetraacetic acid (EDTA) in preventing the formation of volatile oxidation products. The particle size and ζ potential results of emulsions indicated that PP-g-PHA films had no adverse effects on the stability of the emulsion system. Attenuated total reflectance Fourier transform infrared spectroscopy (ATR-FTIR) analysis suggested a non-migratory nature of the PP-g-PHA film surface. These results suggest that such biomimetic, non-migratory metal chelating Active Packaging films have commercial potential in protecting foods against iron-promoted lipid oxidation.