New Edible Packaging Material with Function in Shelf Life Extension: Applications for the Meat and Cheese Industries
Nowadays, biopolymer films have gained notoriety among the packaging materials. Some studies clearly test their effectiveness for certain periods of time, with applicability in the food industry. This research has been carried out in two directions. Firstly, the development and testing of the new ed...
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-05-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/9/5/562 |
| _version_ | 1797568913035231232 |
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| author | Roxana Gheorghita (Puscaselu) Sonia Amariei Liliana Norocel Gheorghe Gutt |
| author_facet | Roxana Gheorghita (Puscaselu) Sonia Amariei Liliana Norocel Gheorghe Gutt |
| author_sort | Roxana Gheorghita (Puscaselu) |
| collection | DOAJ |
| description | Nowadays, biopolymer films have gained notoriety among the packaging materials. Some studies clearly test their effectiveness for certain periods of time, with applicability in the food industry. This research has been carried out in two directions. Firstly, the development and testing of the new edible material: general appearance, thickness, retraction ratio, color, transmittance, microstructure, roughness, and porosity, as well as mechanical and solubility tests. Secondly, testing of the packaged products—slices of cheese and prosciutto—in the new material and their maintenance at refrigeration conditions for 5 months; thus, the peroxide index, color, and water activity index were evaluated for the packaged products. The results emphasize that the packaging is a lipophilic one and does not allow wetting or any changes in the food moisture. The results indicate the stability of the parameters within three months and present the changes occurring within the fourth and fifth months. Microbiological tests indicated an initial microbial growth, both for cheese slices and ham slices. Time testing indicated a small increase in the total count number over the 5-month period: 23 cfu/g were found of fresh slices of prosciutto and 27 cfu/g in the case of the packaged ones; for slices of cheese, the total count of microorganisms indicated 7 cfu/g in the initial stage and 11 cfu/g after 5 months. The results indicate that the film did not facilitate the growth of the existing microorganisms, and highlight the need to purchase food from safe places, especially in the case of raw-dried products that have not undergone heat treatment, which may endanger the health of the consumer. The new material tested represents a promising substitute for commercial and unsustainable plastic packaging. |
| first_indexed | 2024-03-10T20:03:41Z |
| format | Article |
| id | doaj.art-90cca4ad22bf423ba3c1794e3ff33504 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T20:03:41Z |
| publishDate | 2020-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-90cca4ad22bf423ba3c1794e3ff335042023-11-19T23:22:22ZengMDPI AGFoods2304-81582020-05-019556210.3390/foods9050562New Edible Packaging Material with Function in Shelf Life Extension: Applications for the Meat and Cheese IndustriesRoxana Gheorghita (Puscaselu)0Sonia Amariei1Liliana Norocel2Gheorghe Gutt3Department of Human and Health Development, Stefan cel Mare University of Suceava, 720229 Suceava, RomaniaFaculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, RomaniaDepartment of Human and Health Development, Stefan cel Mare University of Suceava, 720229 Suceava, RomaniaFaculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, RomaniaNowadays, biopolymer films have gained notoriety among the packaging materials. Some studies clearly test their effectiveness for certain periods of time, with applicability in the food industry. This research has been carried out in two directions. Firstly, the development and testing of the new edible material: general appearance, thickness, retraction ratio, color, transmittance, microstructure, roughness, and porosity, as well as mechanical and solubility tests. Secondly, testing of the packaged products—slices of cheese and prosciutto—in the new material and their maintenance at refrigeration conditions for 5 months; thus, the peroxide index, color, and water activity index were evaluated for the packaged products. The results emphasize that the packaging is a lipophilic one and does not allow wetting or any changes in the food moisture. The results indicate the stability of the parameters within three months and present the changes occurring within the fourth and fifth months. Microbiological tests indicated an initial microbial growth, both for cheese slices and ham slices. Time testing indicated a small increase in the total count number over the 5-month period: 23 cfu/g were found of fresh slices of prosciutto and 27 cfu/g in the case of the packaged ones; for slices of cheese, the total count of microorganisms indicated 7 cfu/g in the initial stage and 11 cfu/g after 5 months. The results indicate that the film did not facilitate the growth of the existing microorganisms, and highlight the need to purchase food from safe places, especially in the case of raw-dried products that have not undergone heat treatment, which may endanger the health of the consumer. The new material tested represents a promising substitute for commercial and unsustainable plastic packaging.https://www.mdpi.com/2304-8158/9/5/562bio-based polymersfoodpreservationtime testingzero-waste |
| spellingShingle | Roxana Gheorghita (Puscaselu) Sonia Amariei Liliana Norocel Gheorghe Gutt New Edible Packaging Material with Function in Shelf Life Extension: Applications for the Meat and Cheese Industries Foods bio-based polymers food preservation time testing zero-waste |
| title | New Edible Packaging Material with Function in Shelf Life Extension: Applications for the Meat and Cheese Industries |
| title_full | New Edible Packaging Material with Function in Shelf Life Extension: Applications for the Meat and Cheese Industries |
| title_fullStr | New Edible Packaging Material with Function in Shelf Life Extension: Applications for the Meat and Cheese Industries |
| title_full_unstemmed | New Edible Packaging Material with Function in Shelf Life Extension: Applications for the Meat and Cheese Industries |
| title_short | New Edible Packaging Material with Function in Shelf Life Extension: Applications for the Meat and Cheese Industries |
| title_sort | new edible packaging material with function in shelf life extension applications for the meat and cheese industries |
| topic | bio-based polymers food preservation time testing zero-waste |
| url | https://www.mdpi.com/2304-8158/9/5/562 |
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