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Barrier Film (barrier + film)

Distribution by Scientific Domains
Chemistry87%

Selected Abstracts

Shelf life extension of durum semolina-based fresh pasta

INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 8 2010
Cristina Costa
Summary In this work, the combined effects of chitosan, modified atmosphere packaging (MAP) and packaging barrier properties on shelf life of fresh pasta is presented. In particular, all pasta samples were packaged under active and passive MAP in two different polymeric films with high and low barrier properties. In order to assess the influence of the variables described beforehand on the shelf life of pasta, the sensorial and microbiological quality has been monitored during storage. Results confirmed the antimicrobial properties of chitosan. Moreover, the findings recorded in this study suggest that the shelf life of fresh pasta is limited by the sensorial characteristics. Statistically significant differences between the shelf life of pasta packaged in low barrier and high barrier films were found. The best result was obtained for samples packaged in high barrier film, due to the ability of the packaging to maintain the gas headspace conditions during the storage. [source]

STRATEGIES FOR PROLONGING THE SHELF LIFE OF MINCED BEEF PATTIES

JOURNAL OF FOOD SAFETY, Issue 1 2009
MATTEO ALESSANDRO DEL NOBILE
ABSTRACT The study of different strategies for prolonging the shelf life of fresh minced beef patties was addressed in this work. Fresh minced beef was supplemented with thymol (THY) at levels of 250, 500 and 750 mg per kg of ground beef. Treated samples were packed using a high barrier film and stored in refrigerated conditions (4C) under ordinary atmosphere packaging and modified atmosphere packaging (MAP) conditions for 16 days. The microbiological quality decay kinetic was determined by monitoring the following microorganisms: Enterobacteriaceae, Pseudomonas spp., lactic acid bacteria, Brochothrix thermosphacta, coliforms and total psychrotrophic viable count. Results show that THY, working alone, was effective on coliforms and Enterobacteriaceae, whereas it does not seem to inhibit to a great extent the growth of the other microbial populations. On the other hand, an increased amount of THY, under MAP conditions, had better effects on the product quality, with a consequent prolongation of the shelf life. PRACTICAL APPLICATIONS Great interest is developing in food bio-preservation, because of the ever-increasing needs to protect consumers' health and to valorize the naturalness and safety of food products. However, very few works have been carried out on the applications of bio-preservatives to extend the shelf life of fresh meat products. This study, therefore, was mainly initiated to evaluate the possibility of extending the shelf life of packed fresh meat patties by a combination of thymol (THY) to other extrinsic factors such as storage temperatures and modified atmosphere during packaging. Interesting results were obtained suggesting that THY can perform an efficient synergy with modified atmosphere conditions and could be advantageously utilized by the meat industry. [source]

EFFECT OF HEADSPACE OXYGEN AND FILMS OF DIFFERENT OXYGEN TRANSMISSION RATE ON TOXIN PRODUCTION BY CLOSTRIDIUM BOTULINUM TYPE E IN RAINBOW TROUT FILLETS STORED UNDER MODIFIED ATMOSPHERES

JOURNAL OF FOOD SAFETY, Issue 3 2000
ISABELLE DUFRESNE
ABSTRACT Studies were conducted to determine the effect of various levels of headspace oxygen (0,100%, balance CO2) or film oxygen transmission rate (OTR) on the time to toxicity in modified atmosphere packaged (MAP) fresh trout fillets challenged with C. botulinum type E (102 spore/g) and stored under moderate temperature abuse conditions (12C). In all cases, trout were toxic within 5 days, irrespective of the initial levels of oxygen in the package headspace. However, spoilage preceded toxigenesis. Packaging of trout fillets in low gas barrier films, with OTRs ranging from 4,000 to 10,000 cc/m2/day at 24C and 0% relative humidity, also had no effect on time to toxicity in all MAP trout fillets. All fillets were toxic within 4,5 days and spoilage again preceded toxigenesis. This study has shown that the addition of headspace O2, either directly to a package or indirectly by using a low gas barrier film, had no influence on the time to toxigenesis or spoilage. Additional barriers, other than headspace O2 or film transmission rate, need to be considered to ensure the safety of MAP trout fillets, particularty at moderate temperature abuse conditions. [source]

The third parameter in reactive barrier films

AICHE JOURNAL, Issue 2 2005
Eric E. Nuxoll
Abstract The lag time of a barrier film can be dramatically increased by the addition of sacrificial scavengers that consume solute before crossing the barrier. This increase in lag time is independent of the scavengers' reaction rate. This reaction rate does affect the amount of solute that crosses the membrane before steady state, a premature leakage that may render the barrier unsuitable regardless of its putative lag time and permeability. A third parameter is needed to characterize the barrier's transient behavior. Guided by experiments, we offer two candidate parameters for quantifying these changes. Correlations of these parameters are determined numerically and compared with experimental results. © 2005 American Institute of Chemical Engineers AIChE J, 51: 456,463, 2005 [source]

A Delivery System for Self-Healing Inorganic Films,

ADVANCED FUNCTIONAL MATERIALS, Issue 22 2008
Harvey A. Liu
Abstract Multilayer composites that utilize polymeric and brittle inorganic films are essential components for extending the lifetimes and exploiting the flexibility of many electronic devices. However, crack formation within the brittle inorganic layers that arise from defects as well as the flexing of these multilayer composite materials allows the influx of atmospheric water, a major source of device degradation. Thus, a composite material that can initiate self-healing upon the influx of environmental water through defects or stress-induced cracks would find potential applications in multilayer composite materials for permeation barriers. In the present study, the reactive metal oxide precursor TiCl4 is encapsulated within the pores of a degradable polymer, poly(lactic acid) (PLA). Electrospun PLA fibers are found to be reactive to atmospheric water leading to the hydrolysis of the degradable polymer shell and subsequent release of the reactive metal oxide precursor. Release of the reactive TiCl4 from the pores results in hydrolysis of the metal oxide precursor, forming solid titanium oxides at the surface of the fibers. The efficacy of this self-healing delivery system is also demonstrated by the integration of these reactive fibers in the polymer planarization layer, poly(methyl methacrylate), of a multilayer film, upon which an alumina barrier layer is deposited. The introduction of nanocracks in the alumina barrier layer lead to the release of the metal oxide precursor from the pores of the fibers and the formation of titanium dioxide nanoparticles within the crack and upon the thin film surface. In this study the first delivery system that may find utility for the self-healing of multilayer barrier films through the site-specific delivery of metal oxide nanoparticles through smart reactive composite fibers is established. [source]

Shelf life extension of durum semolina-based fresh pasta

INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 8 2010
Cristina Costa
Summary In this work, the combined effects of chitosan, modified atmosphere packaging (MAP) and packaging barrier properties on shelf life of fresh pasta is presented. In particular, all pasta samples were packaged under active and passive MAP in two different polymeric films with high and low barrier properties. In order to assess the influence of the variables described beforehand on the shelf life of pasta, the sensorial and microbiological quality has been monitored during storage. Results confirmed the antimicrobial properties of chitosan. Moreover, the findings recorded in this study suggest that the shelf life of fresh pasta is limited by the sensorial characteristics. Statistically significant differences between the shelf life of pasta packaged in low barrier and high barrier films were found. The best result was obtained for samples packaged in high barrier film, due to the ability of the packaging to maintain the gas headspace conditions during the storage. [source]

EFFECT OF HEADSPACE OXYGEN AND FILMS OF DIFFERENT OXYGEN TRANSMISSION RATE ON TOXIN PRODUCTION BY CLOSTRIDIUM BOTULINUM TYPE E IN RAINBOW TROUT FILLETS STORED UNDER MODIFIED ATMOSPHERES

JOURNAL OF FOOD SAFETY, Issue 3 2000
ISABELLE DUFRESNE
ABSTRACT Studies were conducted to determine the effect of various levels of headspace oxygen (0,100%, balance CO2) or film oxygen transmission rate (OTR) on the time to toxicity in modified atmosphere packaged (MAP) fresh trout fillets challenged with C. botulinum type E (102 spore/g) and stored under moderate temperature abuse conditions (12C). In all cases, trout were toxic within 5 days, irrespective of the initial levels of oxygen in the package headspace. However, spoilage preceded toxigenesis. Packaging of trout fillets in low gas barrier films, with OTRs ranging from 4,000 to 10,000 cc/m2/day at 24C and 0% relative humidity, also had no effect on time to toxicity in all MAP trout fillets. All fillets were toxic within 4,5 days and spoilage again preceded toxigenesis. This study has shown that the addition of headspace O2, either directly to a package or indirectly by using a low gas barrier film, had no influence on the time to toxigenesis or spoilage. Additional barriers, other than headspace O2 or film transmission rate, need to be considered to ensure the safety of MAP trout fillets, particularty at moderate temperature abuse conditions. [source]

The third parameter in reactive barrier films

AICHE JOURNAL, Issue 2 2005
Eric E. Nuxoll
Abstract The lag time of a barrier film can be dramatically increased by the addition of sacrificial scavengers that consume solute before crossing the barrier. This increase in lag time is independent of the scavengers' reaction rate. This reaction rate does affect the amount of solute that crosses the membrane before steady state, a premature leakage that may render the barrier unsuitable regardless of its putative lag time and permeability. A third parameter is needed to characterize the barrier's transient behavior. Guided by experiments, we offer two candidate parameters for quantifying these changes. Correlations of these parameters are determined numerically and compared with experimental results. © 2005 American Institute of Chemical Engineers AIChE J, 51: 456,463, 2005 [source]