Di Giuseppe, Fabio Angelo
(2021)
Development of antioxidant/antimicrobial active packaging for food preservation.
[Tesi di dottorato]
| Tipologia del documento: |
Tesi di dottorato
|
| Lingua: |
English |
| Titolo: |
Development of antioxidant/antimicrobial active packaging for food preservation |
| Autori: |
| Autore | Email |
|---|
| Di Giuseppe, Fabio Angelo | f.digiuseppe1@gmail.com |
|
| Data: |
13 Luglio 2021 |
| Numero di pagine: |
280 |
| Istituzione: |
Università degli Studi di Napoli Federico II |
| Dipartimento: |
Agraria |
| Dottorato: |
Food science |
| Ciclo di dottorato: |
33 |
| Coordinatore del Corso di dottorato: |
| nome | email |
|---|
| Barone, Amalia | ambarone@unina.it |
|
| Tutor: |
| nome | email |
|---|
| Torrieri, Elena | [non definito] |
|
| Data: |
13 Luglio 2021 |
| Numero di pagine: |
280 |
| Parole chiave: |
food packaging; antioxidant, gallic acid, rosemary oil, chitosan, sodium caseinate, DPPH test, ABTS test, coating, rotor calco, casting, shelf life, grana padano cheese, hazelnut paste, hamburger, lipid oxidation, thermoforming, food simulants, microcompounding, mathematical modelling, oxygen scavenger |
| Settori scientifico-disciplinari del MIUR: |
Area 07 - Scienze agrarie e veterinarie > AGR/15 - Scienze e tecnologie alimentari |
[error in script]
[error in script]
| Depositato il: |
20 Lug 2021 13:49 |
| Ultima modifica: |
07 Giu 2023 11:07 |
| URI: |
http://www.fedoa.unina.it/id/eprint/13638 |
Abstract
Changes in consumer demand, industrial production trends (such as fresh, tasty, and convenient food products), retailing practices (such as transregional and transnational long-distance sales of food), and customer lifestyles (such as a fast-paced lifestyle resulting in less time spent shopping for fresh food at the market and cooking) are the main forces driving the evolution of novel and innovative packaging techniques that maintain and monitor food safety and quality, extend shelf-life, and reduce the environmental impact of food packaging. For this purpose, the aim of the PhD project was to develop biopolymer-based active packaging to extend the shelf-life of perishable foods. Three film forming technologies were investigated: casting, rod coater coating, and extrusion.
The results of the first part of the work, related to the production of active film by casting technology, showed that among tested biopolymers, blends based on chitosan and sodium caseinate and whey protein, gelatin and inulin were good substrates for dispersing rosemary essential oil and lactic acid bacteria producing bacteriocin, respectively. On the contrary, the only biopolymer able to properly include an antioxidant polyphenol, the gallic acid, selected on the base of the antioxidant capacity, was the sodium caseinate. The addition of the active compound allowed to improve the functional properties (antioxidant or antimicrobial) of the film, without significantly affecting its physical properties. In addition, in the case of lactic acid bacteria, an improvement in the mechanical properties of the films were also observed. The active film based on chitosan, sodium caseinate and rosemary essential oil were also applied to meat burgers and it showed promising results in terms of shelf-life extension, due to reduction of lipid oxidation. The second part of the work was aimed to develop active films by using the rod coater technology. Thus, the active biopolymer solution investigated in the first part of the work were also used as a coating for commercial packaging films. Results showed the biopolymer solution can be properly used as coating on PLA or PBS films with no need to modify the film surface, thanks to its hydrophilic nature. The realized films were used to make packages for two food matrices (hazelnut-based creams and grated Grana Padano cheese) and the results showed that although there are some protective effects on oxidation kinetics, the amount of active substance conveyed using this active film technique is very low and many layers would have to be made to obtain significant results. However, the technology proved to be very flexible and with possible strengths to be explored further.
The third possibility studied for the development of active films was to include the active substance in the production phase of the packaging film. As a case study, a matrix based on Poly (3-hydroxybutyrate-co-3-hydroxyvalerate (PHBV) was investigated, in which gallic acid enriched with a chemical base, previously selected for its antioxidant and oxygen-absorbing properties, was added during the dry mixing phase. The results of release tests in food simulants and the antioxidant activity of the film confirmed that the films can be successfully applied to fatty food products to extend their shelf-life. However, the addition of the active substance has a negative effect on the structure of PHBV-based films, increasing their porosity and reducing their oxygen barrier properties. Mathematical modelling approach was used to design the active packaging by quantifying the oxygen scavenger capacity and the kinetic of adsorption of the active compound. The model was used to predict the changes of oxygen in a packaging headspace once the active compound was included in the material. Some limitations of the model were highlighted due to the film structure modification induced by the active compound which negatively affected the gas transport diffusivity. Thus, production technology must be optimized to properly apply the active film as food packaging.
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