The effectiveness of hexamethylenetetramine‐incorporated plastic for the active packaging of foods

The feasibility of LDPE films containing 0.2 or 0.5% (w/w) hexamethylenetetramine (HMT) as antimicrobial packaging material to inhibit microbial growth on the surface of foods was investigated. As HMT is allowed in Europe to be used as a preservative under certain conditions, and as it is mentioned on the list of additives notified to the European Commission as substances which may be used in plastics intended in contact with food products, this compound offers good opportunities for the manufacturing of an antimicrobial packaging material. In a first experiment, fresh orange juice was vacuum packaged in LDPE films containing 0, 0.2 and 0.5% (w/w) HMT and stored at 6°C for 39 days. Every day and later every 3 days, packages of orange juice were analysed for yeasts and lactic acid bacteria. The shelf‐life of orange juice, could not be prolonged significantly by packaging into a 0.2% or 0.5% (w/w) HMT‐containing film. In a second experiment, however, packaging of cooked ham in a 0.5% (w/w) containing LDPE film, significantly affected shelf‐life. After 20 days a significant reduction of total aerobic count and lactic acid bacteria was observed. In an additional migration test, it became clear that the level of HMT released into orange juice was close to the specific migration limit of 15 mg CH₂O/kg imposed by the EC. Copyright © 2000 John Wiley & Sons, Ltd.     

Enzyme immobilization in latex dispersion coatings for active food packaging

Carboxylated styrene acrylate latex samples have been functionalized by the immobilization and entrapment of the enzyme glucose oxidase (GOx), which can be used as an oxygen scavenger in food packaging. GOx was covalently immobilized both on the surface of already formed films and on the latex particles in dispersion, as well as entrapped within the polymer matrix. In the latter two cases, polymer films were formed after the enzyme had been added to the latex dispersion. The storage stability of the enzyme and the influence of adding clay were also studied. For a given amount of enzyme, the enzyme immobilized on the film surface showed an enzyme activity about 10 times higher than that of the enzyme present within the polymer matrix. This is probably due to the diffusion limitations of the substrate in the polymer matrix. The films with the enzyme present within the polymer matrix, however, showed a higher total oxygen‐removal capacity than films with the enzyme immobilized on the surface. Entrapped enzyme showed a slightly higher activity than enzyme immobilized in the dispersion due to the negative effect of the activating chemicals used during the immobilization and on conformational constraints upon covalent bonding. Low amounts of clay added to the dispersion decreased the enzyme activity, but with higher amounts of clay the enzyme activity increased, probably because of the increased porosity and thus higher substrate accessibility. The most suitable storage condition for all the enzyme‐containing films was +8°C, which is just above the glass transition temperature of the polymer used. Copyright © 2007 John Wiley & Sons, Ltd.     

同时具有光敏感性和酶催化功能的复合敏感膜

采用溶液浇铸法成膜,把荧光指示剂和葡萄糖氧化物酶(GOD)同时固定于醋酸纤维素膜上,得到同时具有光敏感性和酶催化能力的复合敏感膜.利用SEM和紫外-可见光分光光度计对复合敏感膜表面形貌和酶活性进行了分析.荧光指示剂没有泄漏,固定化酶的稳定性高于游离酶,表明此醋酸纤维素膜可作为一种优良的荧光指示剂和酶固定化载体.     

Immobilization of Lysozyme on Food Contact Polymers as Potential Antimicrobial Films

The objective of this work was to investigate the feasibility of incorporating an antimicrobial enzyme (lysozyme) into polymers which are suitable for food contact. Hen egg white lysozyme was immobilized on polyvinyl alcohol (PVOH) beads, nylon, 6,6 pellets and cellulose triacetate (CTA) films. Polyvinyl alcohol and nylon 6,6 yielded low activity against a suspension of dried Micrococcus lysodeikticus cells, while CTA yielded the highest activity; 1.25 cm²/ml (CTA film area to substrate volume ratio) fully hydrolyzed a 0.015% (w/v) suspension of dried cells in 30 min. The activity retention of lysozyme immobilized on CTA was 90% after one use and 60% after 20 repeated uses. The amount of enzyme added to the film during immobilization affected the activity of the immobilized lysozyme; highest activities were obtained when CTA films were formed by adding 150–250 mg lysozyme per g polymer. No significant effect of CTA film thickness on lysozyme activity was observed. Viability of M. lysodeikticus grown on tripticase soy broth (TSB) at 30°C was decreased in the presence of CTA film containing lysozyme. The film (0.01 cm²/ml TSB) was inhibitory and bactericidal against 10³ and 10⁸ c.f.u./ml M. lysodeikticus respectively. © 1997 John Wiley & Sons, Ltd.     

Mineral Oil Barrier Testing of Cellulose‐Based and Polypropylene‐Based Films

Recycled cardboard has been identified as a major source of mineral oil hydrocarbon (MOH) contamination of foods. Identifying and using appropriate functional barriers is a mechanism through which this problem can be addressed. A number of cellulose‐based and biaxially oriented polypropylene (BOPP) films were evaluated as potential functional MOH barriers. The films were tested using a donor material, a paper containing MOH placed on one side of the film barrier and a paper which acted as the receptor on the other. Testing was performed at accelerated conditions of 60°C, the receptor analysed periodically for MOH. The results demonstrated that the cellulose‐based film types provided an MOH barrier of >3.5 years. This contrasted with the BOPP selected films, for which only the proprietary acrylic‐coated BOPP film provided an effective barrier to MOH migration. Further investigation of the MOH barrier properties of the proprietary acrylic‐coated BOPP film was undertaken. Various coating strategies were employed including increasing the coating application weight, increasing the number of coating lay downs and coating one or both surfaces of the film. It was found that an MOH barrier of 1.5 years when tested at 40°C could be achieved for the proprietary acrylic‐coated BOPP film; however, barrier effectiveness was dependent on the coating integrity of the film. Further work with a vertical form filler packaging machine and the use of a staining technique with transmission microscopy proved effective at highlighting and assessing the coating integrity of packets during a typical packaging operation. Copyright © 2014 John Wiley & Sons, Ltd.     

Multilayered antimicrobial polyethylene films applied to the packaging of ground beef

A natural antimicrobial agent, grapefruit seed extract (GFSE), was incorporated in a 0.5% or 1.0% concentration on the food‐contact surface of multilayered polyethylene (PE) film by a co‐extrusion or solution‐coating process. The fabricated films were tested in their antimicrobial activity against several food spoilage microorganisms, and then applied to the packaging of ground beef. During the storage of the packaged beef at 3°C, changes in microbial counts, pH, TBA value and meat colour were monitored in order to see the effect of the packaging film on meat quality changes. Coating the PE film with GFSE with the aid of a polyamide binder resulted in a more effective level of antimicrobial activity on the agar plate medium than did its incorporation by a co‐extrusion process. The film co‐extruded with a 1.0% GFSE layer showed antimicrobial activity only against Micrococcus flavus ATCC 10240, while the film coated with 1.0% GFSE showed activity against several microorganisms, such as Escherichia coli IFO 3301, Staphylococcus aureus IFO 3060 and Bacillus subtilis IFO 12113. Both types of GFSE‐incorporated multilayer PE films contributed to a reduction of the growth rates of aerobic and coliform bacteria on the ground beef, when compared to plain PE film. The film coated with a higher concentration (1.0%) of GFSE had a more pronounced effect than did the other films in inhibiting spoilage bacterial growth. They could also slow down chemical changes of the packaged beef. The GFSE‐coated film was more effective in preserving beef quality, but the level of GFSE addition did not affect the quality changes of the beef. Copyright © 2001 John Wiley & Sons, Ltd.     

Antimicrobial activity of glucose oxidase‐immobilized plasma‐activated polypropylene films

Antimicrobial enzyme, glucose oxidase (GOX), was covalently immobilized onto amino‐ and carboxyl‐plasma‐activated biorientated polypropylene films (BOPP) via glutaraldehyde and carbodiimide chemistries. N₂‐plasma + NH₃ and N₂‐plasma + CO₂ treatments were utilized to create amino (1.1 nmol/cm²) and carboxyl (0.9 nmol/cm²) groups densities onto the surface of BOPP films. GOX‐immobilized onto amino‐activated BOPP films using 2.5% glutaraldehyde produced higher enzymatic activities than GOX‐immobilized by 0.4% carbodiimide. Further immobilizations were carried out with glutaraldehyde as the coupling agent at temperatures of 4–75°C at pH 5.6 and 7.2. 10 s treatment was sufficient to immobilize GOX at high temperatures in both pH conditions, producing enzymatically active films which remained active over 30 days of storage. GOX covalently immobilized onto BOPP films completely inhibited the growth of Escherichia coli and substantially inhibited the growth of Bacillus subtilis; thus, they may have great potential to be exploited in various antimicrobial packaging film applications. Copyright © 2005 John Wiley & Sons, Ltd.     

Quality of orange juice in barrier packaging material

The vitamin C content and the colour of orange juice made from concentrate were measured during 9 months of storage at 20°C either under artificial light or in darkness. The packaging materials used were glass, standard monolayer polyethylene terephthalate (PET) and multilayer PET (PET/nylon and oxygen scavenger/PET) containers. In this experiment, all bottles were sealed with aluminium foil in order to avoid any cap effect. The results showed that in plastic packaging materials, the loss of vitamin C was related to the oxygen permeability, and that glass provided the best preservation of ascorbic acid. No statistical difference (p < 0.05) was revealed between the vitamin C content in the juice stored under artificial light or in darkness, whatever the packaging used. The modification of colour was studied with the L, a* and b* values during storage at 20°C under artificial light. L and b* decreased, revealing a reduction of lightness and yellow colour of the juice, whereas a* increased, due to the formation of brown pigments. This change in colour was partly related to the oxygen permeability of the packaging used. The losses of aroma compounds by permeation through the bottle (PET) and the cap (high‐density polyethylene, HDPE) have also been investigated. The results showed that permeation mainly took place through the cap. The use of a multilayer cap [HDPE with internal barrier layer of low‐density polyethylene (LDPE)/EvOH/LDPE] considerably limited the permeation of the aroma compounds studied, whatever the PET bottle used. Copyright © 2007 John Wiley & Sons, Ltd.     

Preparation and Characterization of Cellulose Acetate Butyrate/Organoclay Nanocomposites Produced by Extrusion

Nanocomposite films based on cellulose acetate butyrate, modified montmorillonite (Cloisite^® 30B), plasticizer (triethyl citrate) and antimicrobial compounds (carvacrol and cinnamaldehyde) were prepared by extrusion. The effects of the Cloisite^® 30B content and antimicrobial compound types on the morphology of the nanocomposite films were investigated by X‐ray diffraction and transmission electron microscopy. The thermal characteristics of films were analysed by thermogravimetry and differential scanning calorimetry; oxygen and water vapour permeability and tensile strength were determined. The film's antimicrobial behaviour against Listeria innocua, Staphylococcus aureus, Escherichia coli O157:O7 and Saccharomyces cerevisiae was investigated and determined using a viable cell count method. Nanocomposites with a Cloisite^® 30B content of 3 wt% showed better dispersion than nanocomposites with a 5 wt% content. For films with antimicrobial compounds, tensile strength and Young's modulus decreased and water vapour permeability increased (150%) because of the plasticization effect of the antimicrobial compounds (essential oils). The nanocomposites with carvacrol and cinnamaldehyde were effective against the tested Gram‐positive bacteria (reduction of at least 3.0 log CFU/ml) and yeast (reduction of at least 4.0 log CFU/ml). This study demonstrates that antimicrobial cinnamaldehyde and carvacrol can be successfully incorporated into cellulose acetate butyrate nanocomposites and that they have an inhibitory effect against microbial growth in solid medium. It shows the potential use of cellulose acetate butyrate for food packaging applications. Copyright © 2013 John Wiley & Sons, Ltd.     

聚乳酸/茶多酚复合包装膜的制备及性能

目的 对比不同制备方法对复合包装膜性能的影响,以获取具有优良保鲜性能的食品包装膜及其制备方法.方法 以可降解生物材料聚乳酸(PLA)为基材,掺杂茶多酚(TP)活性物质,分别采用静电纺丝法和流延法制备不同质量比的PLA/TP复合包装膜,通过扫描电镜、接触角测试、溶胀性测试、水蒸气透过性测试及抗氧化性测试分析薄膜的形貌和理化性能,并对2种方法制备的复合膜的TP释放行为和草莓保鲜性能进行对比分析.结果 流延膜呈致密多孔结构,纺丝膜呈多层纳米纤维叠加结构;2种复合膜的接触角均随TP质量分数的增加而减小,当TP质量分数从0％增加至20％时,流延膜的接触角从62.70°±3.09°减小至44.08°±2.24°,呈亲水性,纺丝膜的接触角从124.39°±1.69°减小至112.90°±2.42°,呈疏水性,且流延膜的水蒸气透过量随TP质量分数增加而增大,当TP质量分数为20％时,水蒸气透过量增大至(396.93±16.36)g/(m2·d);纺丝膜的溶胀性远高于流延膜,当TP质量分数为20％时,纺丝膜的溶胀率高达347.63°±5.36°,流延膜的溶胀率仅为13.36°±0.56°;随着TP质量分数增加,流延膜和纺丝膜的1,1-二苯基-2-三硝基苯肼(DPPH)自由基清除率均逐渐提高,最高分别达(89.76±1.4)％和(97.26±1.25)％;2种膜中TP的释放行为均符合先快后慢的规律,且随着TP质量分数增加而增大,不同流延膜在720 h后累积释放百分比范围为50％～85％,纺丝膜在240 h后基本释放完全,累积释放百分比为75％～95％;流延膜比纺丝膜对草莓的保鲜效果更优,分别将草莓的货架寿命延长至18 d和9 d.结论 流延法制备的复合膜具有亲水性、高水蒸气透过性、高抗氧化性能和优异缓释性能,能有效延长草莓的货架寿命至18 d;纺丝膜制备的复合膜具有疏水性、高溶胀率、优异抗氧化性能,但释放速率快,能有效延长草莓的货架寿命至9 d.     

Antioxidant Effects of Sesamol Released from Polymeric Films on Lipid Oxidation in Linoleic Acid and Oat Cereal

The antioxidant effects of sesamol films were evaluated using a food simulant (linoleic acid) and a real food (oat cereal). Sesamol was melt blended with high density polyethylene, linear low density polyethylene and ethylene‐vinyl acetate resins using co‐extrusion to produce sesamol films of multilayer structure; for comparison, films containing butylated hydroxytoluene (BHT) or no additive (as control) were also produced. At least 60% of the initial amount of sesamol remained in the films after extrusion. The release of sesamol from the sesamol films was about six times faster at 30°C than at 10°C. The antioxidant effectiveness of sesamol and BHT was evaluated on the basis of induction period of lipid oxidation, conjugated dienes (for linoleic acid), hexanal (for oat breakfast) and sensory evaluation. Compared with the control film, the sesamol films extended the induction period of linoleic acid by five and eight times at 40°C and 23°C, respectively. After 12 month storage at 23°C, hexanal formation was 59% less in cereal packaged with sesamol films than that packaged with control film. Rancid odours were detected in cereal packaged with control films, but not with sesamol or BHT films. The incorporation of sesamol had only slight effects on tensile properties and transparency. Copyright © 2012 John Wiley & Sons, Ltd.     

Diclofenac fast-dissolving film: suppression of bitterness by a taste-sensing system

Context: The selection of a proper taste-masking agent (TMA) is a critical issue in the development of fast‐dissolving films containing bitter drugs. Objective: This work is aimed to evaluate the suppression of the bitter taste of a maltodextrin fast-dissolving film loaded with 13.4 mg sodium diclofenac (DS) by adding TMAs. Methods: The films were prepared by casting and drying aqueous mixtures of maltodextrin (DE = 6), glycerin, sorbitan oleate, and DS. Films were characterized in terms of thickness, tensile properties, film disintegration time, and drug dissolution time. The bitterness intensity of DS and the masking effect of TMAs were evaluated by an electronic tongue. Results: The ‘mint’ and ‘licorice’ flavors and sucralose mixture resulted appropriate to mask DS bitterness as confirmed by a panel of volunteers. The addition of these TMAs did not significantly affect the film disintegration time (15–20 seconds) and DS dissolution rate (about 5 minutes). Conclusion: The electronic tongue was allowed to discriminate the effect of the TMA also in the presence of other hydrosoluble constituents of the film. Therefore, because of its simplicity and rapidity, this technique could assist or even replace the sensory evaluation in the development of fast‐dissolving films.     

Stability of fruit juice drinks in aseptic packages

Cashew and passion fruit juice drinks were aseptically filled in cartons and in three types of plastic packages (with oxygen transmission rate‐OTR of 1,40; 2,96 and 13,74 cm³ (STP)/m²/day at 25 °C, 75% RH and 1 atm), with nitrogen gas flushing. No adverse effect on product sterility was found, neither were any significant changes in pH and acidity detected during storage at 25 ± 2°C. A decrease of the oxygen concentration in the headspace of the cashew juice drink plastic packs was observed, which appears to be caused by consumption of that gas in oxidation reactions. The shelf‐life of the cashew juice drink was limited to 45–70 days, after which period sensory changes attained objectionable levels (development of dark colours and deterioration of the typical fruit flavour). Passion fruit juice drink proved to be less sensitive to oxygen than cashew, since an increase of the oxygen concentration was detected in the headspace of the three plastic packs. The shelf‐life of passion fruit juice drink was limited to 70–90 days, due to deterioration of the typical passion fruit flavour and colour. Copyright © 2001 John Wiley & Sons, Ltd.     

Investigating the diffusional behaviour of Irganox®1076 antioxidant in HDPE/Cloisite®15A nanocomposite‐based food contact packaging films: Effect of nanoclay loading

In this research work, the prediction of the diffusion coefficient (D_p) of Irganox ® 1076 (Ir‐76) antioxidant in HDPE‐based food contact packaging films was carried out. The diffusion of this additive was studied both, in neat HDPE film and in HDPE nanocomposites films made of HDPE matrix filled with 1, 3, and 5 wt% of a commercially available organoclay (Cloisite ® 15A). The diffusion experiments were carried out by using the Roe's method on films consisting of a stack of several polymer films having a total nominal thickness of 120 ± 01 μm. Diffusion coefficients were determined in the temperature range 80°C to 100°C according to the second Fick's law by measuring the evolution of the Ir‐76 concentration in the films by means of Fourier transform infrared (FTIR) spectroscopy analysis. The results indicated that the diffusion coefficient of Ir‐76 in HDPE films decreased with the addition of the organoclay, and a maximum reduction of 78% (at 23°C) in the diffusion rate of the Ir‐76 was observed at an optimum filler content of 3 wt%, thus making these films attractive for the plastic packaging industry.     

The effect of high‐pressure food processing on the sorption behaviour of selected packaging materials

The sorption behaviour and flavour‐scalping potential of selected packaging films in contact with food simulant liquids (FSLs) (ethanol and acetic acid solutions) were evaluated after high‐pressure processing (HPP). The films used were monolayer polypropylene (PP), a multilayer (polyethylene/nylon/ethylene vinyl alcohol/polyethylene: PE/nylon/EVOH/PE), film and a metallized (polyethylene terephthalate/ethylene–vinyl acetate/linear low‐density polyethylene: metallized PET/EVA/LLDPE) material. D‐limonene was used as the sorbate and was added to each of the FSLs. After HPP treatment at 800 MPa, 10 min, 60°C, the amount of D‐limonene sorbed by the packaging materials and the amount remaining in the FSL was measured. Untreated controls (1 atm, 60°C and 40°C) were also prepared. Extraction of the D‐limonene from the films was performed using a purge/trap method. D‐limonene was quantified in both the films and the FSL, using gas chromatography (GC). The results showed that D‐limonene concentration, in both the films and the food simulants, was not significantly affected by HPP, except for the metallized PET/EVA/LLDPE. Significant differences in D‐limonene sorption were found in comparison with the control pouches. The results also showed that changes in temperature significantly affected the sorption behaviour of all films. Copyright © 2004 John Wiley & Sons, Ltd.     

Active Packaging Films from Ethylene Vinyl Alcohol Copolymer and Clove Essential Oil as Shelf Life Extenders for Grass Carp Slice

Active packaging provides a way to prevent the food putrefaction effectively . Various studies provide information on the actual preservation effect of active packaging or the migration of active agents from active films into various food stimulants separately. However, there is little related data available regarding the combined analysis of release and preservation effect. In this work, we examined the properties of active food packaging films successfully produced by extrusion of ethylene vinyl alcohol copolymer (EVOH) films with clove essential oil (C). The characterization of mechanical, thermal and barrier properties of the packaging polymers film showed that the addition of clove essential oil did not decrease their properties and C as plasticizer improved process fluidity of EVOH resin. The release of C from film to various food stimulants was measured by using HPLC, and Fickian diffusion models were used to fit the data with appropriate equation. The effects of E/C (ethylene vinyl alcohol copolymer/clove essential oil) films on quality assessment of Grass Carp slice based on sensory analysis and biochemical indices during refrigerated storage (4 ± 1°C) were examined over the period of 10 days. Total volatile basic nitrogen (TVB‐N), total viable counts, pH, TBA, water holding capacity (WHC) and texture properties were evaluated. The results indicated that the active film containing 3% clove essential oil had different release parameters in four food stimulants and it could effectively maintain the fish freshness and extend the shelf life to 7–8 days during cold storage compared with control group, which was only 4 days. Copyright © 2016 John Wiley & Sons, Ltd.     

Preservation of sliced ham through triclosan active film

Active packaging is an alternative to preserve perishable food. In this work, polyethylene antimicrobial active films containing different levels of triclosan (0, 2000 and 4000 mg kg^?1) were developed by extrusion. The films' efficacies were evaluated against Escherichia coli, Staphylococcus aureus, Listeria innocua, Salmonella choleraesuis and Pseudomonas aeruginosa growth using agar diffusion test and by monitoring the inhibition of E. coli and S. aureus inoculated on sliced cooked ham. The mechanical characteristics of the films were also evaluated with Universal Test Machine (Instron). The incorporation of triclosan did not affect the mechanical properties of antimicrobial films compared to the control film. The average film thickness was 82.0 µm and the tensile strength and elongation to break were 30.3 N and 46.2%, respectively. Films containing triclosan showed an antimicrobial effect in vitro against E. coli and S. aureus, with formation of an inhibition halo for both. However, this result was not observed for L. innocua, S. choleraesuis and P. aeruginosa, although, a decrease in colony density occurred around the film for both incubation temperatures (7 ± 2°C and 35 ± 2°C). Sliced ham packed with the antimicrobial films showed a reduction of 1.5 logarithmic cycles in comparison to ham in contact with a control film after 12 days of storage at 7 ± 2°C, for E. coli and S. aureus. Antimicrobial films present potential for application as active packaging materials, as they showed effective against some pathogenic microorganisms that can be transmitted by foods. Copyright © 2009 John Wiley & Sons, Ltd.     

聚乳酸/酯化纤维素纳米晶体共混膜性能研究

以聚乳酸(PLA)为基体,酯化纤维素纳米晶体(ECNC)为添加剂,制备了PLA/ ECNC共混膜。探讨了原始纤维素纳米晶体(CNC)与ECNC对PLA膜的透光率、表面形貌、热稳定性、亲疏水性及力学性能的影响。结果表明,与CNC相比,ECNC与PLA的相容性提高,透光率、热稳定性及力学性能也显著增强;经酯化的纤维素纳米晶体能降低CNC的亲水性,从而增强与PLA的界面黏合力,使CNC在PLA共混膜中的质量分数由小于1%提高到5%。该PLA/ECNC共混膜在包装塑料领域具有潜力,为制备出性能更加优良的可降解包装用塑料提供了一种简单可行的方法。     

A study of the absorption of fruit juice volatiles by the sealant layer in flexible packaging containers (the effect of package on quality of fruit juice,part IV)

Various experimental packaging containers were tested for their tendency to absorb fruit juice volatiles in the innermost heat-sealing layer. Analysis of head-space gas by GLC and sensory evaluations were carried out in order to evaluate the effect of each type of sealant. Coextrusion sealants (thin low-density polyethylene, LDPE), a sealant containing the orange essence powdered with cyclo-dextrin (CD), and polyethylene-terephthalate (PET) or polyacrylonitrile (PAN), synthetic resisns with high transition temperatures (T_g) were prepared. Coextrusion or CD-containing sealants as compared with LDPE, reduced the sorption of d-Limonene from Mandarin orange [Citrum unshiu Marc.] juice by 15–20% but did not show effective results in sensory evaluations. On the other hand PET or PAN sealants showed no sorption at all. Similar results were obtained with 'citrus mix' model essence. However, LDPE also did not show volatile sorption in the case of 'soft fruit mix' model essence. It is difficult to prevent sorption of the volatiles of citrus fruit juices if the sealants are of the coextrusion type or CD-containing LDPE type. Sorption can be controlled most effectively when the sealats are PET or PAN.     

Evaluation of the Effectiveness of a New Antimicrobial Active Packaging for Fresh Atlantic Salmon (Salmo Salar L.) Shelf Life

Nowadays, consumers demand for fresh, high‐quality seafood products continues to climb, especially in affluent, developed nations. At the same time, there is increasing attention regarding improved utilization of seafood for human consumption; Atlantic salmon is the main species in Chile aquaculture, and most of the salmon are exported as fresh fish to USA. It is well documented that low storage temperature inhibit bacterial growth and biochemical degradation, thus facilitating prolonged shelf life. Partly freezing the outer fillet layer from ?0.5°C to ?2.0°C (superchilling) has proven to be more efficient in inhibiting biochemical changes and bacterial spoilage compared with traditional chilling. Nevertheless, antimicrobial active packaging offers the possibility to increase product shelf life through the reduction of the microbiological damage of the product during its transportation, and thus increasing consumer safety and health. The main objective of this study was to compare the effects of an active antimicrobial packaging on microbiological growth, sensory attributes and instrumental quality measurements of raw Atlantic salmon (Salmo salar) fillets. Flexible plastic films containing Thymol as antimicrobial agent were used for salmon packaging. Salmon were stored at 2°C, 4°C and 8°C. Analyses of aerobic mesophilic bacteria and psicrophilic bacteria count were carried out at 1, 3, 8, 11, 15 and 18 days. L*a*b* colour evolution, overall sensorial properties and chemical evolution were studied. Application of active antimicrobial packaging for fillet salmon reduced the microbial count for least 18 days at 2°C. No modification of the sensorial properties was detected by the sensorial panel, indicating that the antimicrobial compound used in the present study, thymol, is compatible with salmon packaging. Copyright © 2011 John Wiley & Sons, Ltd.