Displaying publications 1 - 20 of 71 in total

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  1. Fulltext A Review of the Applications and Biodegradation of Polyhydroxyalkanoates and Poly(lactic acid) and Its Composites
    Boey JY, Mohamad L, Khok YS, Tay GS, Baidurah S
    Polymers (Basel), 2021 May 12;13(10).
    PMID: 34065779 DOI: 10.3390/polym13101544
    Overconsumption of plastic goods and improper handling of petroleum-derived plastic waste have brought a plethora of negative impacts to the environment, ecosystem and human health due to its recalcitrance to degradation. These drawbacks become the main driving force behind finding biopolymers with the degradable properties. With the advancement in biopolymer research, polyhydroxyalkanoate (PHA) and poly(lacyic acid) (PLA) and its composites have been alluded to as a potential alternative to replace the petrochemical counterpart. This review highlights the current synthesis process and application of PHAs and PLA and its composites for food packaging materials and coatings. These biopolymers can be further ameliorated to enhance their applicability and are discussed by including the current commercially available packaging products. Factors influencing biodegradation are outlined in the latter part of this review. The main aim of this review article is to organize the scattered available information on various aspects of PHAs and PLA, and its composites for packaging application purposes. It is evident from a literature survey of about 140 recently published papers from the past 15 years that PLA and PHA show excellent physical properties as potential food packaging materials.
    Matched MeSH terms: Food Packaging
  2. A comprehensive review on the nanocomposites loaded with chitosan nanoparticles for food packaging
    Garavand F, Cacciotti I, Vahedikia N, Rehman A, Tarhan Ö, Akbari-Alavijeh S, et al.
    Crit Rev Food Sci Nutr, 2022;62(5):1383-1416.
    PMID: 33153290 DOI: 10.1080/10408398.2020.1843133
    Chitosan is mainly derived from seafood by-products and the thereof chitosan nanoparticles (CNPs) are known as nontoxic, biocompatible, biodegradable and functionalized nanostructures. CNPs, as green fillers, showed an appropriate potential in reinforcement of various biodegradable composites for food packaging and biomedical applications. After evaluation of different fabrication approaches and characterization techniques of CNPs, the changes in physical, mechanical, thermal, structural, morphological, and antimicrobial attributes of nanobiocomposites as a result of CNPs addition are discussed. The influence of bioactive loaded-CNPs and hybrid CNPs with metal nanoparticles, graphene, and montmorillonite in nanocomposites is also presented. Finally, the safety aspects of CNPs-loaded structures are highlighted to evaluate their implementation in food packaging and biomedical systems. It can be concluded that regardless of a few drawbacks, CNPs are promising nanomaterials to improve various operational, structural and antimicrobial properties of biocomposites for various applications in food packaging, delivery systems and biomedical uses.
    Matched MeSH terms: Food Packaging
  3. A practical approach for linearity assessment of calibration curves under the International Union of Pure and Applied Chemistry (IUPAC) guidelines for an in-house validation of method of analysis
    Sanagi MM, Nasir Z, Ling SL, Hermawan D, Ibrahim WA, Naim AA
    J AOAC Int, 2010 10 7;93(4):1322-30.
    PMID: 20922968
    Linearity assessment as required in method validation has always been subject to different interpretations and definitions by various guidelines and protocols. However, there are very limited applicable implementation procedures that can be followed by a laboratory chemist in assessing linearity. Thus, this work proposes a simple method for linearity assessment in method validation by a regression analysis that covers experimental design, estimation of the parameters, outlier treatment, and evaluation of the assumptions according to the International Union of Pure and Applied Chemistry guidelines. The suitability of this procedure was demonstrated by its application to an in-house validation for the determination of plasticizers in plastic food packaging by GC.
    Matched MeSH terms: Food Packaging*
  4. Antibacterial activity and mechanical properties of partially hydrolyzed sago starch-alginate edible film containing lemongrass oil
    Maizura M, Fazilah A, Norziah MH, Karim AA
    J Food Sci, 2007 Aug;72(6):C324-30.
    PMID: 17995673
    Edible films were prepared from a mixture of partially hydrolyzed sago starch and alginate (SA). Lemongrass oil (0.1% to 0.4%, v/w) and glycerol (0% and 20%, w/w) were incorporated in the films to act as natural antimicrobial agent and plasticizer, respectively. The films were characterized for antimicrobial activity, water vapor permeability (WVP), tensile strength (TS), percent elongation at break (%E), and water solubility (WS). Fourier transform infrared (FTIR) spectroscopy was conducted to determine functional group interactions between the matrix and lemongrass oil. The zone of inhibition was increased significantly (P < 0.05) by addition of lemongrass oil at all levels in the presence and the absence of glycerol. This indicates that the film containing lemongrass oil was effective against Escherichia coli O157:H7 at all levels. In the absence of glycerol, the tensile strength of film decreased as the oil content increased, but there was no significant (P > 0.05) difference in percent elongation. The percent elongation at break and WVP values for film with 20% glycerol was found to be increased significantly (P < 0.05) with an increase in lemongrass oil content. Addition of lemongrass oil did not have any interaction with the functional groups of films as measured by FTIR.
    Matched MeSH terms: Food Packaging/instrumentation*
  5. Antibacterial efficacy of quaternized chitosan/poly (vinyl alcohol) nanofiber membrane crosslinked with blocked diisocyanate
    Wu JY, Ooi CW, Song CP, Wang CY, Liu BL, Lin GY, et al.
    Carbohydr Polym, 2021 Jun 15;262:117910.
    PMID: 33838797 DOI: 10.1016/j.carbpol.2021.117910
    N-[(2-hydroxyl-3-trimethylammonium) propyl] chitosan chloride (HTCC), which is a type of chitosan derivative with quaternary ammonium groups, possesses a higher antibacterial activity as compared to the pristine chitosan. The nanofiber membranes made of HTCC are attractive for applications demanding for antibacterial function. However, the hydrophilic nature of HTCC makes it unsuitable for electrospinning of nanofibers. Hence, biodegradable polyvinyl alcohol (PVA) was proposed as an additive to improve the electrospinnability of HTCC. In this work, PVA/HTCC nanofiber membrane was crosslinked with the blocked diisocyanate (BI) to enhance the stability of nanofiber membrane in water. Microbiological assessments showed that the PVA/HTCC/BI nanofiber membranes possessed a good antibacterial efficacy (∼100 %) against E. coli. Moreover, the biocompatibility of PVA/HTCC/BI nanofiber membrane was proven by the cytotoxicity test on mouse fibroblasts. These promising results indicated that the PVA/HTCC/BI nanofiber membrane can be a promising material for food packaging and as a potential wound dressing for skin regeneration.
    Matched MeSH terms: Food Packaging/methods
  6. Fulltext Antimicrobial Activities of Starch-Based Biopolymers and Biocomposites Incorporated with Plant Essential Oils: A Review
    Syafiq R, Sapuan SM, Zuhri MYM, Ilyas RA, Nazrin A, Sherwani SFK, et al.
    Polymers (Basel), 2020 Oct 19;12(10).
    PMID: 33086533 DOI: 10.3390/polym12102403
    Recently, many scientists and polymer engineers have been working on eco-friendly materials for starch-based food packaging purposes, which are based on biopolymers, due to the health and environmental issues caused by the non-biodegradable food packaging. However, to maintain food freshness and quality, it is necessary to choose the correct materials and packaging technologies. On the other hand, the starch-based film's biggest flaws are high permeability to water vapor transfer and the ease of spoilage by bacteria and fungi. One of the several possibilities that are being extensively studied is the incorporation of essential oils (EOs) into the packaging material. The EOs used in food packaging films actively prevent inhibition of bacteria and fungi and have a positive effect on food storage. This work intended to present their mechanical and barrier properties, as well as the antimicrobial activity of anti-microbacterial agent reinforced starch composites for extending product shelf life. A better inhibition of zone of antimicrobial activity was observed with higher content of essential oil. Besides that, the mechanical properties of starch-based polymer was slightly decreased for tensile strength as the increasing of essential oil while elongation at break was increased. The increasing of essential oil would cause the reduction of the cohesion forces of polymer chain, creating heterogeneous matrix and subsequently lowering the tensile strength and increasing the elongation (E%) of the films. The present review demonstrated that the use of essential oil represents an interesting alternative for the production of active packaging and for the development of eco-friendly technologies.
    Matched MeSH terms: Food Packaging
  7. Antimicrobial properties of starch films incorporated with chitosan nanoparticles: In vitro and in vivo evaluation
    Shapi'i RA, Othman SH, Nordin N, Kadir Basha R, Nazli Naim M
    Carbohydr Polym, 2020 Feb 15;230:115602.
    PMID: 31887886 DOI: 10.1016/j.carbpol.2019.115602
    Chitosan nanoparticles (CNP) were synthesized via ionic gelation and used for the preparation of starch-based nanocomposite films containing different concentration of CNP (0, 5, 10, 15, 20% w/w). Antimicrobial properties of starch/CNP films was evaluated via in vitro (disc diffusion analysis) and in vivo (microbial count in wrapped cherry tomatoes) study. It was found that inhibitory zone of the 15 and 20% of starch/CNP films were clearly observed for all the tested bacteria including Bacillus cereus, Staphylococcus aureus, Escherichia coli and Salmonella typhimurium. In vivo study revealed that the starch/CNP film (15% w/w) was more efficient to inhibit the microbial growth in cherry tomatoes (7 × 102 CFU/g) compared to neat starch film (2.15 × 103 CFU/g) thus confirmed the potential application of the films as antimicrobial food packaging.
    Matched MeSH terms: Food Packaging/methods
  8. Application of antimicrobial active packaging film made of semolina flour, nano zinc oxide and nano-kaolin to maintain the quality of low-moisture mozzarella cheese during low-temperature storage
    Jafarzadeh S, Rhim JW, Alias AK, Ariffin F, Mahmud S
    J Sci Food Agric, 2019 Apr;99(6):2716-2725.
    PMID: 30350410 DOI: 10.1002/jsfa.9439
    BACKGROUND: Active food packaging films with improved properties and strong antimicrobial activity were prepared by blending mixed nanomaterials with different ratio [1:4 (40 mg:160 mg), 3:2 (120 mg: 80 mg), 0:5 (0 mg: 200 mg) and 5:0 (200 mg:0 mg)] of ZnO and kaolin with semolina using a solvent casting method and used for the packaging of low moisture mozzarella cheese to test the effect of packaging on the quality change of the cheese for long-term (up to 72 days) refrigerated storage.

    RESULTS: Compared with the neat semolina film, mechanical strength (TS) of the nanocomposite films increased significantly (increase in 21-65%) and water vapor barrier (WVP) and O2 gas barrier (OP) properties decreased significantly (decrease in 43-50% and 60-65%, respectively) depending on the blending ratio of ZnO and kaolin nanoclay. The nanocomposite films also exhibited strong antimicrobial activity against bacteria (E. coli and S. aureus), yeast (C. albicans), and mold (A. niger). The nanocomposite packaging films were effectively prevented the growth of microorganisms (coliforms, total microbial, and fungi) of the cheese during storage at low-temperature and showed microbial growth of less than 2.5 log CFU/g after 72 days of storage compared to the control group, and the quality of the packaged cheese was still acceptable.

    CONCLUSION: The semolina-based nanocomposite films, especially Sem/Z3 K2 film, were effective for packaging of low moisture mozzarella cheese to maintain the physicochemical properties (pH, moisture, and fat content) and quality (color, taste, texture, and overall acceptability) of the cheese as well as preventing microbial growth (coliforms, total microbial, and fungi). © 2018 Society of Chemical Industry.

    Matched MeSH terms: Food Packaging*
  9. Application of bio-nanocomposite films and edible coatings for extending the shelf life of fresh fruits and vegetables
    Jafarzadeh S, Mohammadi Nafchi A, Salehabadi A, Oladzad-Abbasabadi N, Jafari SM
    Adv Colloid Interface Sci, 2021 May;291:102405.
    PMID: 33819726 DOI: 10.1016/j.cis.2021.102405
    New packaging materials are an emerging field in the food industry. Poor thermal, mechanical, chemical, and physical properties of biopolymers, and also their inherent permeability to gases and vapor have increased this interest. Biopolymeric materials (matrix) require fillers, which can react/interact with available matrix in order to provide new formulations with improved properties. Many studies have shown the potential use of metal nanoparticles in biopolymeric packaging and edible coatings for improving their properties. The current review summarizes the characterization of bio-nanocomposite films and edible coatings incorporated with metal nanoparticles on the shelf life and quality of tropical fruits, berries, climacteric/non-climacteric fruits and vegetables. It also provides a brief description of some advantages of bio-nanocomposite films and edible coatings applied to fruits and vegetables such as decreasing the color changes, respiration rate, weight loss and extended shelf life, delaying ripening and being environmentally friendly. The results of recent reports provide a better understanding of the impact of metal nanoparticles incorporated in biopolymers on the shelf life and the quality of fruits and vegetables.
    Matched MeSH terms: Food Packaging
  10. Assessment of the migration potential of nanosilver from nanoparticle-coated low-density polyethylene food packaging into food simulants
    Hannon JC, Kerry JP, Cruz-Romero M, Azlin-Hasim S, Morris M, Cummins E
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess, 2016;33(1):167-78.
    PMID: 26523861 DOI: 10.1080/19440049.2015.1114184
    An experimental nanosilver-coated low-density polyethylene (LDPE) food packaging was incubated with food simulants using a conventional oven and tested for migration according to European Commission Regulation No. 10/2011. The commercial LDPE films were coated using a layer-by-layer (LbL) technique and three levels of silver (Ag) precursor concentration (0.5%, 2% and 5% silver nitrate (AgNO3), respectively) were used to attach antimicrobial Ag. The experimental migration study conditions (time, temperature and food simulant) under conventional oven heating (10 days at 60°C, 2 h at 70°C, 2 h at 60°C or 10 days at 70°C) were chosen to simulate the worst-case storage period of over 6 months. In addition, migration was quantified under microwave heating. The total Ag migrant levels in the food simulants were quantified by inductively coupled plasma-atomic emission spectroscopy (ICP-AES). Mean migration levels obtained by ICP-AES for oven heating were in the range 0.01-1.75 mg l(-1). Migration observed for microwave heating was found to be significantly higher when compared with oven heating for similar temperatures (100°C) and identical exposure times (2 min). In each of the packaging materials and food simulants tested, the presence of nanoparticles (NPs) was confirmed by scanning electron microscopy (SEM). On inspection of the migration observed under conventional oven heating, an important finding was the significant reduction in migration resulting from the increased Ag precursor concentration used to attach Ag on the LDPE LbL-coated films. This observation merits further investigation into the LbL coating process used, as it suggests potential for process modifications to reduce migration. In turn, any reduction in NP migration below regulatory limits could greatly support the antimicrobial silver nanoparticle (AgNP)-LDPE LbL-coated films being used as a food packaging material.
    Matched MeSH terms: Food Packaging*
  11. Averrhoa bilimbi pectin-based edible films: Effects of the linearity and branching of the pectin on the physicochemical, mechanical, and barrier properties of the films
    Shafie MH, Yusof R, Samsudin D, Gan CY
    Int J Biol Macromol, 2020 Nov 15;163:1276-1282.
    PMID: 32673725 DOI: 10.1016/j.ijbiomac.2020.07.109
    The potential of Averrhoa bilimbi pectin (ABP) as a source of biopolymer for edible film (EF) production was explored, and deep eutectic solvent (DES) (1% w/w) containing choline chloride-citric acid monohydrate at a molar ratio of 1:1 was used as the plasticizer. The EF-ABP3:1, which was produced from ABP with large branch size, showed a higher value of melting temperature (175.30 °C), tensile stress (7.32 MPa) and modulus (33.64 MPa). The EF-ABP3:1 also showed better barrier properties by obtaining the lowest water vapor transmission rates (1.10-1.18 mg/m2.s) and moisture absorption values (2.61-32.13%) depending on the relative humidity compared to other EF-ABPs (1.39-1.83 mg/m2.s and 3.48-51.50%, respectively) that have linear structure with smaller branch size. From these results, it was suggested that the galacturonic acid content, molecular weight, degree of esterification and pectin structure of ABP significantly influenced the properties of EFs. The interaction of highly branched pectin chains was stronger than the linear chains, thus reduced the effect of plasticizer and produced a mechanically stronger EF with better barrier properties. Hence, it was suggested that these EFs could be used as alternative degradable packaging/coating materials.
    Matched MeSH terms: Food Packaging/methods
  12. Cassava/sugar palm fiber reinforced cassava starch hybrid composites: Physical, thermal and structural properties
    Edhirej A, Sapuan SM, Jawaid M, Zahari NI
    Int J Biol Macromol, 2017 Aug;101:75-83.
    PMID: 28288881 DOI: 10.1016/j.ijbiomac.2017.03.045
    A hybrid composite was prepared from cassava bagasse (CB) and sugar palm fiber (SPF) using casting technique with cassava starch (CS) as matrix and fructose as a plasticizer. Different loadings of SPF (2, 4, 6 and 8% w/w of dry starch) were added to the CS/CB composite film containing 6% CB. The addition of SPF significantly influenced the physical properties. It increased the thickness while decreasing the density, water content, water solubility and water absorption. However, no significant effect was noticed on the thermal properties of the hybrid composite film. The incorporation of SPF increased the relative crystallinity up to 47%, compared to 32% of the CS film. SEM micrographs indicated that the filler was incorporated in the matrix. The film with a higher concentration of SPF (CS-CB/SPF8) showed a more heterogeneous surface. It could be concluded that the incorporation of SPF led to changes in cassava starch film properties, potentially affecting the film performances.
    Matched MeSH terms: Food Packaging
  13. Fulltext Characterisation of biodegradable protein based films from gelatin alternative: a review
    Nazmi, N. N. M., Isa, M. I. N., Sarbon, N. M.
    International Food Research Journal, 2020;27(6):971-987.
    MyJurnal
    Protein-based films are thin and flexible films derived from protein sources. They are
    completely biodegradable and used in food engineering, packaging, drug recovery, and other
    applications. In food packaging, gelatin is widely used due to properties such as low cost,
    availability, functional attributes, mechanical (flexibility and tension) and optical (brightness
    and opacity) strength, barrier against gas flow, and structural resistance to water and
    microorganisms. Therefore, this paper reviews the characterisation of biodegradable
    protein-based films from gelatin alternatives, mainly from fish and chicken skin, as food
    packaging materials. The properties of film packaging derived from gelatin alternatives were
    compared with films derived from mammalian gelatin. The findings showed that the blended
    gelatin alternatives with polysaccharide improved physical properties such as water vapour
    permeability, gas permeability, light transmission and transparency, thermal properties,
    microstructure, colour, and heat sealability. Moreover, improvements in mechanical
    properties such as tensile strength and elongation at break were also investigated. This review
    also comes out with suggestions for future research on the compatibility between gelatin films
    and food ingredients. This paper provides a comprehensive overview that promotes the
    development of biodegradable blended films from gelatin alternatives for packaging
    applications in the food industry and related fields.
    Matched MeSH terms: Food Packaging
  14. Fulltext Chicken gelatin films: rheological properties of film forming solutions and film characterisation as influenced by starch incorporation
    Cheng, S. H., Sarbon, N. M.
    International Food Research Journal, 2020;27(6):1094-1104.
    MyJurnal
    The aim of the present work was to develop chicken skin gelatin films incorporated with
    different concentrations of rice starch prepared by casting techniques. Six film-forming
    solutions were prepared separately with different blend ratios of chicken skin gelatin to rice
    starch: A (0/100), B (5/100), C (10/100), D (15/100), E (20/100), and F (25/100). The
    rheological properties of the film-forming solutions (FFS) were determined using frequency
    sweep. The mechanical and physical properties of the respective films were also evaluated.
    With the increase in rice starch concentration, the storage (G’) modulus of FFS increased
    dramatically with loss (G”) modulus as the oscillatory frequency rising to contribute to gel
    behaviour (G’ > G”). As rice starch concentration increased, the chicken skin gelatin films
    also demonstrated higher tensile strength, elongation at break, and water vapour permeability,
    but reduced the solubility of gelatin films in water. Additionally, elevation in melting point
    values indicated that the thermal stability of the composite films was enhanced with the
    increment of rice starch concentration. Film F (with 25% rice starch) yielded the optimal film
    formulation, as it had the highest tensile strength and a high elongation at break value. Thus,
    film F shows the best potential as a film for food packaging.
    Matched MeSH terms: Food Packaging
  15. Chitosan, gelatin and methylcellulose films incorporated with tannic acid for food packaging
    Halim ALA, Kamari A, Phillip E
    Int J Biol Macromol, 2018 Dec;120(Pt A):1119-1126.
    PMID: 30176328 DOI: 10.1016/j.ijbiomac.2018.08.169
    In this work, chitosan, gelatin and methylcellulose films incorporated with tannic acid (TA) were synthesised, characterised and applied for the first time to preserve cherry tomatoes (Solanum lycopersicum var. cerasiforme) and grapes (Vitis vinifera). The addition of TA at 15% (w/w) increased the transparency value of biopolymer films. The highest increment of transparency value was obtained for MC-TA film, increased from 0.572 to 4.73 A/mm. Based on antimicrobial study, the addition of TA improved the antibacterial properties of biopolymers against Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus). The ability of films to preserve both fruits was evaluated in a 14-day preservation study. The application of biopolymer films treated with TA has decreased the weight loss and browning index of fruits, as compared to control films. A significant reduction in the weight loss of cherry tomatoes wrapped with chitosan (from 21.3 to 19.6%), gelatin (from 22.1 to 15.5%) and methylcellulose (26.2 to 20.5%) films were obtained following TA treatment. Overall, results obtained from this study highlight the effects of TA on physiochemical properties of biopolymer films and their ability to preserve fruits.
    Matched MeSH terms: Food Packaging*
  16. Fulltext Complete Genome Sequence of Pluralibacter gergoviae FB2, an N-Acyl Homoserine Lactone-Degrading Strain Isolated from Packed Fish Paste
    Chan KG, Tee KK, Yin WF, Tan JY
    Genome Announc, 2014;2(6).
    PMID: 25502672 DOI: 10.1128/genomeA.01276-14
    Pluralibacter gergoviae FB2, a bacterial strain isolated from packed food, has been found to exhibit quorum-quenching properties. Hence, we report the first, complete genome of P. gergoviae sequenced using the Pacific Biosciences single-molecule, real-time (SMRT) platform.
    Matched MeSH terms: Food Packaging
  17. Fulltext Corn Starch/Chitosan Nanoparticles/Thymol Bio-Nanocomposite Films for Potential Food Packaging Applications
    Othman SH, Othman NFL, Shapi'i RA, Ariffin SH, Yunos KFM
    Polymers (Basel), 2021 Jan 27;13(3).
    PMID: 33513664 DOI: 10.3390/polym13030390
    This work aims to develop corn starch/chitosan nanoparticles/thymol (CS/CNP/Thy) bio-nanocomposite films as potential food packaging materials that can enhance the shelf life of food. CS/CNP/Thy bio-nanocomposite films were prepared by the addition of different concentrations of thymol (0, 1.5, 3.0, 4.5 w/w%) using a solvent casting method. The resulting films were characterized in terms of optical, mechanical, and water vapor permeability (WVP) properties. The addition of thymol was found to reduce the tensile strength (TS), elongation at break (EAB), and Young's modulus (YM) of the films. Generally, the increment in the concentration of thymol did not significantly affect the TS, EAB, and YM values. The addition of 1.5 w/w% thymol increased the WVP of the films but the WVP reduced with the increase in thymol concentrations. CS/CNP/Thy-3% bio-nanocomposite films demonstrated the potential to lengthen the shelf life of cherry tomatoes packed with the films, whereby the cherry tomatoes exhibited no significant changes in firmness and the lowest weight loss. In addition, no mold growth was observed on the sliced cherry tomatoes that were in direct contact with the films during 7 days of storage, proving the promising application of the films as active food packaging materials.
    Matched MeSH terms: Food Packaging
  18. Fulltext Detection of foreign bodies in canned foods using ultrasonic testing
    Meftah, H., Mohd Azimin, E.
    International Food Research Journal, 2012;19(2):543-546.
    MyJurnal
    Foreign bodies in packaged foods may pose both a safety risk and a risk of perceived degradation of
    quality. When food products are manufactured or packaged, small foreign objects might end up in the product. It is naturally desirable for the food industry that all foreign bodies are detected and removed before they reach customers. In this study, the ultrasonic method was used to detect the foreign bodies in canned foods. In order to establish a technical concept for the detection of foreign bodies in canned foods, an experimental investigation was carried out using pulse-echo ultrasonic testing. A number of simulated foreign object pieces were deliberately put inside the canned food and the results were analyzed. The approach demonstrates that ultrasound has potential for application in many industrial food packaging environments where foreign objects need to be detected. Indeed, detection up to 4 millimeter foreign body size has been done for rock and metal foreign bodies.
    Matched MeSH terms: Food Packaging
  19. Development and characterization of sugar palm starch and poly(lactic acid) bilayer films
    Sanyang ML, Sapuan SM, Jawaid M, Ishak MR, Sahari J
    Carbohydr Polym, 2016 08 01;146:36-45.
    PMID: 27112848 DOI: 10.1016/j.carbpol.2016.03.051
    The development and characterization of environmentally friendly bilayer films from sugar palm starch (SPS) and poly(lactic acid) (PLA) were conducted in this study. The SPS-PLA bilayer films and their individual components were characterized for their physical, mechanical, thermal and water barrier properties. Addition of 50% PLA layer onto 50% SPS layer (SPS50-PLA50) increased the tensile strength of neat SPS film from 7.74 to 13.65MPa but reduced their elongation at break from 46.66 to 15.53%. The incorporation of PLA layer significantly reduced the water vapor permeability as well as the water uptake and solubility of bilayer films which was attributed to the hydrophobic characteristic of the PLA layer. Furthermore, scanning electron microscopy (SEM) image of SPS50-PLA50 revealed lack of strong interfacial adhesion between the SPS and PLA. Overall, the incorporation of PLA layer onto SPS films enhances the suitability of SPS based films for food packaging.
    Matched MeSH terms: Food Packaging*
  20. Development and evaluation of Bauhinia Kockiana extract-incorporated sago starch intelligent film strips for real-time freshness monitoring of coconut milk
    Lau WN, Mohammadi Nafchi A, Zargar M, Rozalli NHM, Mat Easa A
    Int J Biol Macromol, 2024 Mar;260(Pt 2):129589.
    PMID: 38296665 DOI: 10.1016/j.ijbiomac.2024.129589
    The aim of this work was to fabricate an intelligent film using sago starch incorporated with the natural source of anthocyanins from the Bauhinia Kockiana flower and use it to monitor the freshness of coconut milk. The films were developed using the casting method that included the addition of the different concentrations (0, 5, 10, 15 mg) of Bauhinia Kockiana extract (BKE) obtained using a solvent. The anthocyanin content of Bauhinia Kockiana was 262.17 ± 9.28 mg/100 g of fresh flowers. The spectral characteristics of BKE solutions, cross-section morphology, physiochemical, barrier, and mechanical properties, and the colour variations of films in different pH buffers were investigated. Films having the highest BKE concentration demonstrated the roughest structure and highest thickness (0.16 mm), moisture content (9.72 %), swelling index (435.83 %), water solubility (31.20 %), and elongation at break (262.32 %) compared to the other films. While monitoring the freshness of coconut milk for 16 h, BKE15 showed remarkable visible colour changes (from beige to dark brown), and the pH of coconut milk dropped from 6.21 to 4.56. Therefore, sago starch film incorporated with BKE has excellent potential to act as an intelligent pH film in monitoring the freshness of coconut milk.
    Matched MeSH terms: Food Packaging/methods
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