The holy grail of packaging development is now to present a recyclable, compostable, biodegradable and environmentally friendly solution which does not compromise on packaging integrity and desired performance.
Researchers from the National University of Trujillo have been investigating biodegradable foam trays based on starches isolated from different Peruvian species.
In this study, sweet potato, oca, and arracacha starches were used to produce foam trays by a thermopressing process as a sustainable alternative to expanded polystyrene. They used their TA.HDplus Texture Analyser to determine the tensile strength and elongation of the trays according to ASTM D828-97. Arracha starch was found to produce trays with low density, good mechanical resistance and thermal stability, whereas sweet potato and oca starch produced foam trays with the highest mechanical resistance.
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Food consumption trends and packaging technologies are developing quickly, with environmental concerns driving product advancements and shift in consumer demand trends. Researchers from the National University of La Plata have been investigating edible flavoured oven bags for cooking meat based on proteins. There are several brands in the market that sell oven bags for cooking based on different synthetic polymers. Those intended for cooking meat would have the advantage of maintaining the authentic flavour of the food, since they would retain their natural aromas, minerals and vitamins. They also avoid the use of cooking oil and keep the oven clean once the bag is removed together with the food. This work deals with the activation of protein films with a flavouring and their evaluation as oven bags for cooking meat. They used their TA.XT2i Texture Analyser to measure heat seal strength according to ASTM F88-00. The same instrument was used to measure the texture of cooked chicken meat. Bags made with soybean protein isolates successfully resisted cooking, but those made with bovine gelatin disintegrated during cooking. Furthermore, soybean protein bags transferred the flavour to chicken meat during cooking, without affecting their texture and water content.
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There is a Texture Analysis test for virtually any physical property. Contact Stable Micro Systems today to learn more about our full range of solutions.
For more information on how to measure texture, please visit the Texture Analysis Properties section on our website.
The TA.XTplus texture analyser is part of a family of texture analysis instruments and equipment from Stable Micro Systems. An extensive portfolio of specialist attachments is available to measure and analyse the textural properties of a huge range of food products. Our technical experts can also custom design instrument fixtures according to individual specifications.No-one understands texture analysis like we do!
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