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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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Autores principales: Gheorghita (Puscaselu), Roxana, Amariei, Sonia, Norocel, Liliana, Gutt, Gheorghe
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7278805/
https://www.ncbi.nlm.nih.gov/pubmed/32370262
http://dx.doi.org/10.3390/foods9050562
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author Gheorghita (Puscaselu), Roxana
Amariei, Sonia
Norocel, Liliana
Gutt, Gheorghe
author_facet Gheorghita (Puscaselu), Roxana
Amariei, Sonia
Norocel, Liliana
Gutt, Gheorghe
author_sort Gheorghita (Puscaselu), Roxana
collection PubMed
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.
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spelling pubmed-72788052020-06-12 New Edible Packaging Material with Function in Shelf Life Extension: Applications for the Meat and Cheese Industries Gheorghita (Puscaselu), Roxana Amariei, Sonia Norocel, Liliana Gutt, Gheorghe Foods Article 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. MDPI 2020-05-02 /pmc/articles/PMC7278805/ /pubmed/32370262 http://dx.doi.org/10.3390/foods9050562 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Gheorghita (Puscaselu), Roxana
Amariei, Sonia
Norocel, Liliana
Gutt, Gheorghe
New Edible Packaging Material with Function in Shelf Life Extension: Applications for the Meat and Cheese Industries
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 Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7278805/
https://www.ncbi.nlm.nih.gov/pubmed/32370262
http://dx.doi.org/10.3390/foods9050562
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