The Experts below are selected from a list of 93 Experts worldwide ranked by ideXlab platform
Xi Chen - One of the best experts on this subject based on the ideXlab platform.
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Stabilization and Controlled Release of gaseous/volatile active compounds to improve safety and quality of fresh produce
Trends in Food Science and Technology, 2020Co-Authors: Mo Chen, Xi ChenAbstract:Abstract Background Gaseous/volatile active compounds are effective tools for pre-harvest and postharvest management/preservation of fresh produce, e.g., 1-methylcyclopropene (1-MCP) and ethylene for regulating ripening, and chlorine dioxide (ClO2) and sulfur dioxide (SO2) for inhibiting microbial growth. Various approaches for their stabilization and Controlled Release have been developed to improve the safety and maintain the quality of fresh produce. Scope and approach This paper reviews and categorizes the approaches to stabilize and control the Release of selected active compounds, including 1-MCP, ClO2, ethylene, SO2, and essential oils. Knowledge and research gaps are also discussed. Examples of some commercially available systems are used to demonstrate how to stabilize and achieve Controlled Release for different applications and purposes. Key findings and conclusion Various methods can be used to develop formulations/compositions in different forms to achieve stabilization and Controlled Release. Since moisture/water is often used to initiate the Release, most methods focus on controlling water penetration into the formulation/composition. Among various forms of application, fumigation in storage rooms is the most commonly applied. There is also a growing interest to develop Controlled Release Packaging systems. More efforts are needed to understand the physical and chemical interactions between the active compounds and the formulation/composition to predict the retention and Release kinetics of the active compounds. Researchers should also be mindful of the regulatory limitations of these compounds to ensure the practicality of the research data.
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critical review of Controlled Release Packaging to improve food safety and quality
Critical Reviews in Food Science and Nutrition, 2019Co-Authors: Xi Chen, Mo Chen, Chenyi XuAbstract:ABSTRACTControlled Release Packaging (CRP) is an innovative technology that uses the package to Release active compounds in a Controlled manner to improve safety and quality for a wide range of foo...
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Effects of diffusion Controlled Release of tocopherol on lipid oxidation
Food Packaging and Shelf Life, 2018Co-Authors: Luni Shen, Xi Chen, Mo ChenAbstract:Abstract Our previous study showed that constant rate Release of antioxidant was more effective than instant addition of antioxidant to inhibit oxidation of linoleic acid. However, the Release rate of antioxidant from a Packaging film is not constant—instead it varies with time, typically governed by diffusion of antioxidant in the film. This work investigated the effects of diffusion Controlled Release of tocopherol on inhibiting oxidation of linoleic acid. The results show that diffusion Controlled Release is more effective than constant rate Release and instant addition, probably because the rate of diffusion Controlled Release of tocopherol more closely matches the rate of formulation of free radicals by linoleic acid. This finding provides useful insights for the design of Controlled Release Packaging, an emerging technology by which antioxidants or other active compounds are Released from the package in a Controlled manner to extend shelf life of food.
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Target Release rate of antioxidants to extend induction period of lipid oxidation
Food Research International, 2012Co-Authors: Karen M. Schaich, Xi Chen, Donghwa ChungAbstract:Abstract Evidence from literature has shown that compared with instant addition, slow Release of antioxidants has some advantages to inhibit lipid oxidation and extend shelf life of food products. In this paper, the hypothesis that there is a range of Release rates of antioxidants which could provide the maximum extension of induction period for lipid oxidation was tested in a model system using a syringe pump to deliver tocopherol into linoleic acid. Conjugated dienes, the first products appearing in lipid oxidation, were measured to determine the length of induction period for onset of lipid oxidation during incubation at 30 and 40 °C. Maximum inhibition of oxidation occurred at the Release rates of 3.3 × 10− 4 and 7.7 × 10− 4 g/day at 30 and 40 °C, respectively, supporting the hypothesis. Based on the results, a term “target Release rate” was defined and its application in Controlled Release Packaging was discussed.
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Release kinetics of tocopherol and quercetin from binary antioxidant Controlled Release Packaging films
Journal of Agricultural and Food Chemistry, 2012Co-Authors: Xi ChenAbstract:This paper investigated the feasibility of manipulating Packaging polymers with various degrees of hydrophobicity to Release two antioxidants, tocopherol and quercetin, at rates suitable for long-term inhibition of lipid oxidation in food. For example, one antioxidant can be Released at a fast rate to provide short-term/intermediate protection, whereas the other antioxidant can be Released at a slower rate to provide intermediate/long-term protection of lipid oxidation. Controlled-Release Packaging films containing tocopherol and quercetin were produced using ethylene vinyl alcohol (EVOH), ethylene vinyl acetate (EVA), low-density polyethylene (LDPE), and polypropylene (PP) polymers; the Release of these antioxidants to 95% ethanol (a fatty food simulant) was measured using UV–vis spectrophotometry, and Fickian diffusion models with appropriate initial and boundary conditions were used to fit the data. For films containing only quercetin, the results show that the Release of quercetin was much faster but ...
Kit L. Yam - One of the best experts on this subject based on the ideXlab platform.
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Emerging Food Packaging Technologies: Principles and Practice
Emerging Food Packaging Technologies: Principles and Practice, 2012Co-Authors: Kit L. Yam, Dong-sun LeeAbstract:The successful employment of food Packaging can greatly improve product safety and quality, making the area a key concern to the food processing industry. Emerging food Packaging technologies reviews advances in Packaging materials, the design and implementation of smart Packaging techniques, and developments in response to growing concerns about Packaging sustainability. Part one of Emerging food Packaging technologies focuses on developments in active Packaging, reviewing Controlled Release Packaging, active antimicrobials and nanocomposites in Packaging, and edible chitosan coatings. Part two goes on to consider intelligent Packaging and how advances in the consumer/Packaging interface can improve food safety and quality. Developments in Packaging material are analysed in part three, with nanocomposites, emerging coating technologies, light-protective and non-thermal process Packaging discussed, alongside a consideration of the safety of plastics as food Packaging materials. Finally, part four explores the use of eco-design, life cycle assessment, and the utilisation of bio-based polymers in the production of smarter, environmentally-compatible Packaging. With its distinguished editors and international team of expert contributors, Emerging food Packaging technologies is an indispensable reference work for all those responsible for the design, production and use of food and beverage Packaging, as well as a key source for researchers in this area. Reviews advances in Packaging materials, the design and implementation of smart Packaging techniques, and developments in response to growing concerns about Packaging sustainability. Considers intelligent Packaging and how advances in the consumer/Packaging interface can improve food safety and quality. Examines developments in Packaging materials, nanocomposites, emerging coating technologies, light-protective and non-thermal process Packaging and the safety of plastics as food Packaging materials. © 2012 Woodhead Publishing Limited. All rights reserved.
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Effect of Nisin’s Controlled Release on Microbial Growth as Modeled for Micrococcus luteus
Probiotics and Antimicrobial Proteins, 2011Co-Authors: Aishwarya Balasubramanian, Dong-sun Lee, Michael L. Chikindas, Kit L. YamAbstract:The need for safe food products has motivated food scientists and industry to find novel technologies for antimicrobial delivery for improving food safety and quality. Controlled Release Packaging is a novel technology that uses the package to deliver antimicrobials in a Controlled manner and sustain antimicrobial stress on the targeted microorganism over the required shelf life. This work studied the effect of Controlled Release of nisin to inhibit growth of Micrococcus luteus (a model microorganism) using a computerized syringe pump system to mimic the Release of nisin from Packaging films which was characterized by an initially fast rate and a slower rate as time progressed. The results show that Controlled Release of nisin was strikingly more effective than instantly added (“formulated”) nisin. While instant addition experiments achieved microbial inhibition only at the beginning, Controlled Release experiments achieved complete microbial inhibition for a longer time, even when as little as 15% of the amount of nisin was used as compared to instant addition.
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Delivering natural antioxidants via Controlled Release Packaging
2008Co-Authors: Karen M. Schaich, N. Obinata, Kit L. YamAbstract:Controlled Release Packaging offers significant potential for extending shelf life of foods, cosmetics and pharmaceuticals by slowly releasing antioxidants and antimicrobials over time to replenish consumed active components originally present. However, Release rates attainable with current Packaging are too fast or too slow for practical use and development of this new technol. has been hampered by lack of appropriate polymer films and limited information about factors controlling active compd. migration. To investigate effects of altering polymer film morphol. on Release of tocopherols as model active compds. (antioxidants), polymer compn. was modified by use of polymer blends and chaotic advection / Smart Blending was compared with conventional cast and blown film polymer processing. Polymer blends in conventional processing produced new morphologies Release rates that were greater in range than single resins but still too fast for stabilization of foods during long-term storage. Combining polymer blends with Smart Blending made it possible to generate multiple morphologies with different Release rates from a single polymer blend by varying the no. of mixing cycles. Multilayer and fiber morphologies slowed migration, while dispersed structures open the mol. network and increase migration rates. Very slow Release rates were attained by incorporating high proportions of polypropylene and to a lesser extent polystyrene with low d. polyethylene, providing films more useful for long-term applications. Thus, smart blending offers significant promise for developing Packaging delivering slow Release of active compds. for long-term stabilization of foods, cosmetics and pharmaceuticals. "Control" of antioxidant or other active compd. Release will ultimately come from knowing what polymer compn. and processing conditions to choose to produce specific Release properties. [on SciFinder(R)]
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Advancing Controlled Release Packaging through smart blending
Packaging Technology and Science, 2005Co-Authors: Amanda Lacoste, David Zumbrunnen, Karen M. Schaich, Kit L. YamAbstract:A review. Researchers from Rutgers University and Clemson University have collaborated to develop a concept of using smart blending to generate functional Packaging films for the Controlled Release of active compds. such as antimicrobials, antioxidants and flavor compds. to extend the shelf-life of food. In this paper, literature results are reviewed to justify the significance of Controlled Release Packaging (CRP) and the research gaps for further development are identified. A major research gap is the lack of Packaging materials that can provide the Release of active compds. at rates suitable for a wide range of food Packaging applications. Smart blending is a promising technol. for bridging this research gap. To fully realize the potentials of smart blending, a systematic approach for developing CRP using smart blending is also presented. [on SciFinder(R)]
Aishwarya Balasubramanian - One of the best experts on this subject based on the ideXlab platform.
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Effect of Nisin’s Controlled Release on Microbial Growth as Modeled for Micrococcus luteus
Probiotics and Antimicrobial Proteins, 2011Co-Authors: Aishwarya Balasubramanian, Dong-sun Lee, Michael L. Chikindas, Kit L. YamAbstract:The need for safe food products has motivated food scientists and industry to find novel technologies for antimicrobial delivery for improving food safety and quality. Controlled Release Packaging is a novel technology that uses the package to deliver antimicrobials in a Controlled manner and sustain antimicrobial stress on the targeted microorganism over the required shelf life. This work studied the effect of Controlled Release of nisin to inhibit growth of Micrococcus luteus (a model microorganism) using a computerized syringe pump system to mimic the Release of nisin from Packaging films which was characterized by an initially fast rate and a slower rate as time progressed. The results show that Controlled Release of nisin was strikingly more effective than instantly added (“formulated”) nisin. While instant addition experiments achieved microbial inhibition only at the beginning, Controlled Release experiments achieved complete microbial inhibition for a longer time, even when as little as 15% of the amount of nisin was used as compared to instant addition.
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Effect of Nisin's Controlled Release on Microbial Growth as Modeled for Micrococcus luteus.
Probiotics and Antimicrobial Proteins, 2011Co-Authors: Aishwarya Balasubramanian, Michael L. ChikindasAbstract:The need for safe food products has motivated food scientists and industry to find novel technologies for antimicrobial delivery for improving food safety and quality. Controlled Release Packaging is a novel technology that uses the package to deliver antimicrobials in a Controlled manner and sustain antimicrobial stress on the targeted microorganism over the required shelf life. This work studied the effect of Controlled Release of nisin to inhibit growth of Micrococcus luteus (a model microorganism) using a computerized syringe pump system to mimic the Release of nisin from Packaging films which was characterized by an initially fast rate and a slower rate as time progressed. The results show that Controlled Release of nisin was strikingly more effective than instantly added (“formulated”) nisin. While instant addition experiments achieved microbial inhibition only at the beginning, Controlled Release experiments achieved complete microbial inhibition for a longer time, even when as little as 15% of the amount of nisin was used as compared to instant addition.
Zhipeng Tang - One of the best experts on this subject based on the ideXlab platform.
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development of new multilayer active Packaging films with Controlled Release property based on polypropylene poly vinyl alcohol polypropylene incorporated with tea polyphenols
Journal of Food Science, 2019Co-Authors: Chenwei Chen, Chenxi Li, Shaohua Yang, Qinjun Zhang, Fuxin Yang, Zhipeng TangAbstract:: The polypropylene/poly(vinyl alcohol)/polypropylene (PP/PVA/PP) multilayer active films with Controlled Release property were developed, of which the intermediate PVA layer was incorporated with 4% (w/w) tea polyphenols (TP) and the microporous PP films with different pore size were used as the internal Controlled Release layer. The SEM results showed that each layer of these films was agglutinated tightly. With increasing pore size from 171.05 to 684.03 µm, there were little effect on the films' color and opacity, the tensile strength (TS) and elongation at break (EAB) decreased slightly, the gas barrier (O2 and water vapor) property of the film reduced faintly, the time of achieving the Release equilibrium in 50% ethanol decreased from 75 hours to 30 hours. The diffusion coefficient for the films increased with the increase of pore size, from 2.06 × 10-11 cm2 /s to 8.06 × 10-11 cm2 /s, suggesting that the Release rate of TP increased as the pore size increased. The results were indicated that its Release rate could be Controlled by adjusting the size of pore. The films also exhibited different antioxidant activities due to their different Release profiles of TP. It showed promise for developing the Controlled Release active Packaging film based on this concept. PRACTICAL APPLICATION: Controlled Release Packaging is propitious to extension of food shelf life. The microporous polypropylene films with different pore size used as the internal layer of polypropylene/poly(vinyl alcohol)/polypropylene (PP/PVA/PP) multilayer active films was proved that the Release rate of tea polyphenols in the intermediate PVA layer Released from the films into the food simulant can be Controlled by adjusting the size of pore in this study. It showed a good prospect for using microporous or perforation-mediated film as the internal layer of multilayer film to develop the Controlled Release active Packaging film for food Packaging.
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Development of New Multilayer Active Packaging Films with Controlled Release Property Based on Polypropylene/Poly(Vinyl Alcohol)/Polypropylene Incorporated with Tea Polyphenols.
Journal of Food Science, 2019Co-Authors: Chenwei Chen, Chenxi Li, Shaohua Yang, Qinjun Zhang, Fuxin Yang, Zhipeng TangAbstract:: The polypropylene/poly(vinyl alcohol)/polypropylene (PP/PVA/PP) multilayer active films with Controlled Release property were developed, of which the intermediate PVA layer was incorporated with 4% (w/w) tea polyphenols (TP) and the microporous PP films with different pore size were used as the internal Controlled Release layer. The SEM results showed that each layer of these films was agglutinated tightly. With increasing pore size from 171.05 to 684.03 µm, there were little effect on the films' color and opacity, the tensile strength (TS) and elongation at break (EAB) decreased slightly, the gas barrier (O2 and water vapor) property of the film reduced faintly, the time of achieving the Release equilibrium in 50% ethanol decreased from 75 hours to 30 hours. The diffusion coefficient for the films increased with the increase of pore size, from 2.06 × 10-11 cm2 /s to 8.06 × 10-11 cm2 /s, suggesting that the Release rate of TP increased as the pore size increased. The results were indicated that its Release rate could be Controlled by adjusting the size of pore. The films also exhibited different antioxidant activities due to their different Release profiles of TP. It showed promise for developing the Controlled Release active Packaging film based on this concept. PRACTICAL APPLICATION: Controlled Release Packaging is propitious to extension of food shelf life. The microporous polypropylene films with different pore size used as the internal layer of polypropylene/poly(vinyl alcohol)/polypropylene (PP/PVA/PP) multilayer active films was proved that the Release rate of tea polyphenols in the intermediate PVA layer Released from the films into the food simulant can be Controlled by adjusting the size of pore in this study. It showed a good prospect for using microporous or perforation-mediated film as the internal layer of multilayer film to develop the Controlled Release active Packaging film for food Packaging.
Michael L. Chikindas - One of the best experts on this subject based on the ideXlab platform.
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Effect of Nisin’s Controlled Release on Microbial Growth as Modeled for Micrococcus luteus
Probiotics and Antimicrobial Proteins, 2011Co-Authors: Aishwarya Balasubramanian, Dong-sun Lee, Michael L. Chikindas, Kit L. YamAbstract:The need for safe food products has motivated food scientists and industry to find novel technologies for antimicrobial delivery for improving food safety and quality. Controlled Release Packaging is a novel technology that uses the package to deliver antimicrobials in a Controlled manner and sustain antimicrobial stress on the targeted microorganism over the required shelf life. This work studied the effect of Controlled Release of nisin to inhibit growth of Micrococcus luteus (a model microorganism) using a computerized syringe pump system to mimic the Release of nisin from Packaging films which was characterized by an initially fast rate and a slower rate as time progressed. The results show that Controlled Release of nisin was strikingly more effective than instantly added (“formulated”) nisin. While instant addition experiments achieved microbial inhibition only at the beginning, Controlled Release experiments achieved complete microbial inhibition for a longer time, even when as little as 15% of the amount of nisin was used as compared to instant addition.
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Effect of Nisin's Controlled Release on Microbial Growth as Modeled for Micrococcus luteus.
Probiotics and Antimicrobial Proteins, 2011Co-Authors: Aishwarya Balasubramanian, Michael L. ChikindasAbstract:The need for safe food products has motivated food scientists and industry to find novel technologies for antimicrobial delivery for improving food safety and quality. Controlled Release Packaging is a novel technology that uses the package to deliver antimicrobials in a Controlled manner and sustain antimicrobial stress on the targeted microorganism over the required shelf life. This work studied the effect of Controlled Release of nisin to inhibit growth of Micrococcus luteus (a model microorganism) using a computerized syringe pump system to mimic the Release of nisin from Packaging films which was characterized by an initially fast rate and a slower rate as time progressed. The results show that Controlled Release of nisin was strikingly more effective than instantly added (“formulated”) nisin. While instant addition experiments achieved microbial inhibition only at the beginning, Controlled Release experiments achieved complete microbial inhibition for a longer time, even when as little as 15% of the amount of nisin was used as compared to instant addition.