Researchers
from the Indian Institute of Food Processing Technology have been
investigating 3D printing of grinding and milling fractions of rice
husk.
With the aim of sustainability approaches and production of
designer 3D food packages, this study examined the effect of
printability of rice husk fractions of different size reduction methods.
Extrusion tests were performed for both the rice husk fractions, and 3D
printing process parameters were optimised for the ‘box’ shaped 3D
model. Rheological behaviour and physical characteristics were analysed
for all the material supplies.
They used their TA.HDplus Texture
Analyser to measure the mechanical strength of the material supply and
the effect of the addition of hydrocolloids. The study successfully
demonstrated the conversion of non-printable rice husk into a printable
form by the addition of guar gum into the milled fraction, which can be
further utilised in food packaging, reducing the dependency on
non-degradable petroleum-based plastics. Find out more
Development of films
Scientists from Bhabha Atomic Research Centre (India) have been researching the development of active / intelligent food packaging film containing Amaranthus leaf extract for shelf life extension of chicken and fish during chilled storage. There is a great demand in the food industry for intelligent packaging to evaluate real-time freshness of perishable food items such as meat and fish. Lately, several studies have reported the potential of natural pH sensing dyes for application in intelligent food packaging systems. However, the use of betalains extracted from Amaranthus leaves as a pH indicator dye has not yet been studied.
Scientists from Bhabha Atomic Research Centre (India) have been researching the development of active / intelligent food packaging film containing Amaranthus leaf extract for shelf life extension of chicken and fish during chilled storage. There is a great demand in the food industry for intelligent packaging to evaluate real-time freshness of perishable food items such as meat and fish. Lately, several studies have reported the potential of natural pH sensing dyes for application in intelligent food packaging systems. However, the use of betalains extracted from Amaranthus leaves as a pH indicator dye has not yet been studied.
The aim of this study was to determine the bioactivity of Amaranthus leaf extract and to use it in development of an active and intelligent packaging film for shelf life extension of perishable food commodities like fish and meat. They used their TA.HDplus Texture Analyser to perform tensile tests on film samples. When applied to preservation of chilled fish and chicken, the films were active as they delayed microbial growth and minimised oxidative rancidity. Samples packed in neat films had a shelf life of 3 days while those in active films spoiled after 12 days. The film also showed visible colour change from red to yellow on spoilage. Read more
At the Federal University of Rio Grande (Brazil), researchers have been researching chia seeds to develop new biodegradable polymers for food packaging, focussing on properties and biodegradability. Chia seeds are a promising raw material for the development of biodegradable and edible polymers due to their composition and properties. This study aimed to evaluate the effects of drying process of chia mucilage (oven and freeze‐drying) and the incorporation of chia oil in films for food packaging. The films were formed by casting using chia mucilage and glycerol. The polymers developed were evaluated by physicochemical properties, microstructure, thermal properties, and biodegradation.
They used their TA.XTplus Texture Analyser to measure tensile properties. The drying process of mucilage and oil incorporation in films affected mainly mechanical and colour properties. Freeze‐dried mucilage resulted in superior mechanical performance. Differences were caused by the effect of drying process in the molecular structure of chia mucilage and the incorporation of oil among the polymer chains. Chia mucilage films were completely soluble in water and biodegraded in a short time in soil. These films are promising biodegradable polymers for the development of eco‐friendly food packaging and edible sachets for small pre‐measured portions, preventing environment pollution and facilitating product consumption. Find out more
Researchers from the Federal University of Rio Grande have also been investigating hybrid starch / silica films with improved mechanical properties. Environmental concern has increased the research in the development of biodegradable packaging. Although there are many reports about starch films, their physicochemical properties need to be improved, and the introduction of an inorganic compound is an alternative to be applied. However, there are few reports about the development of biodegradable hybrid organic–inorganic films for food packaging. Therefore, the preparation of biodegradable films was proposed by using sol–gel and casting techniques, based on starch and glycerol as plasticisers, with the incorporation of an alkoxide precursor containing silicon, TEOS (tetraethyl orthosilicate) in different concentrations.
Morphological, thermal, optical, and mechanical properties, water solubility, swelling, and water vapor permeability were evaluated. They used their TA.XT2 Texture analyser to perform tensile measurements. The addition of TEOS was more efficient when it underwent pre-hydrolysis before incorporation into the film-forming solution, significantly interfering with the results of mechanical, optical, and barrier properties. The silica phase was uniformly incorporated into the polymer, presenting micrometric domains. The hybrid films produced have satisfactory properties for application as biodegradable packaging. Find out more
Meanwhile at the University of Science, Malaysia, scientists have been researching the properties of hemicellulose based carboxymethyl cellulose film as a potential green packaging. Films were fabricated by incorporating hemicellulose in the range 0 to 80 wt%. They used their TA.XTplus Texture Analyser to perform tensile tests on film samples. 60 wt% of hemicellulose was identified as the optimum loading into carboxymethyl cellulose as a potential material for green packaging applications. Further the research aimed to develop the film structure by incorporating functional materials for future intended applications such as electrically conductive and photocatalytic thin films. Find out more
Scientists from Laval University (Quebec) have been investigating divergicin M35-chitosan film, and its development and characterisation. Chitosan films loaded with bacteriocin were examined by FTIR spectroscopy, tested for colour, puncture strength, water vapour permeability, and as antimicrobials of Listeria innocua HPB13.
At the Federal University of Rio Grande (Brazil), researchers have been researching chia seeds to develop new biodegradable polymers for food packaging, focussing on properties and biodegradability. Chia seeds are a promising raw material for the development of biodegradable and edible polymers due to their composition and properties. This study aimed to evaluate the effects of drying process of chia mucilage (oven and freeze‐drying) and the incorporation of chia oil in films for food packaging. The films were formed by casting using chia mucilage and glycerol. The polymers developed were evaluated by physicochemical properties, microstructure, thermal properties, and biodegradation.
They used their TA.XTplus Texture Analyser to measure tensile properties. The drying process of mucilage and oil incorporation in films affected mainly mechanical and colour properties. Freeze‐dried mucilage resulted in superior mechanical performance. Differences were caused by the effect of drying process in the molecular structure of chia mucilage and the incorporation of oil among the polymer chains. Chia mucilage films were completely soluble in water and biodegraded in a short time in soil. These films are promising biodegradable polymers for the development of eco‐friendly food packaging and edible sachets for small pre‐measured portions, preventing environment pollution and facilitating product consumption. Find out more
Researchers from the Federal University of Rio Grande have also been investigating hybrid starch / silica films with improved mechanical properties. Environmental concern has increased the research in the development of biodegradable packaging. Although there are many reports about starch films, their physicochemical properties need to be improved, and the introduction of an inorganic compound is an alternative to be applied. However, there are few reports about the development of biodegradable hybrid organic–inorganic films for food packaging. Therefore, the preparation of biodegradable films was proposed by using sol–gel and casting techniques, based on starch and glycerol as plasticisers, with the incorporation of an alkoxide precursor containing silicon, TEOS (tetraethyl orthosilicate) in different concentrations.
Morphological, thermal, optical, and mechanical properties, water solubility, swelling, and water vapor permeability were evaluated. They used their TA.XT2 Texture analyser to perform tensile measurements. The addition of TEOS was more efficient when it underwent pre-hydrolysis before incorporation into the film-forming solution, significantly interfering with the results of mechanical, optical, and barrier properties. The silica phase was uniformly incorporated into the polymer, presenting micrometric domains. The hybrid films produced have satisfactory properties for application as biodegradable packaging. Find out more
Meanwhile at the University of Science, Malaysia, scientists have been researching the properties of hemicellulose based carboxymethyl cellulose film as a potential green packaging. Films were fabricated by incorporating hemicellulose in the range 0 to 80 wt%. They used their TA.XTplus Texture Analyser to perform tensile tests on film samples. 60 wt% of hemicellulose was identified as the optimum loading into carboxymethyl cellulose as a potential material for green packaging applications. Further the research aimed to develop the film structure by incorporating functional materials for future intended applications such as electrically conductive and photocatalytic thin films. Find out more
Scientists from Laval University (Quebec) have been investigating divergicin M35-chitosan film, and its development and characterisation. Chitosan films loaded with bacteriocin were examined by FTIR spectroscopy, tested for colour, puncture strength, water vapour permeability, and as antimicrobials of Listeria innocua HPB13.
They used their TA.XT2 Texture Analyser to perform puncture tests. Divergicin M35, a bacteriocin produced by Carnobacterium divergens, was incorporated into films made with chitosan of molecular mass 2 kDa, 20 kDa, or 100 kDa and de-acetylated either 87% or 95%. Only 100 kDa chitosan yielded films that could be peeled and handled easily. The higher degree of de-acetylation increased the total color factor (ΔE) of bacteriocin-loaded films, their permeability, and puncture strength. Incorporation of divergicin M35 into the films increased amide I peak intensity but otherwise did not induce significant structural change.
The FTIR spectra of divergicin M35 shed from the films did not differ from those of the original free bacteriocin, except in overall peak intensity. The release of active divergicin M35 from the film was faster into the buffer than into tryptic soy broth and peaked at 10–12 h in both cases. Chitosan 95% de-acetylated and loaded with divergicin M35 was the most active, producing a six-log drop in Listeria innocua HPB13 viable count within 24 h. These results suggest that the biocompatible and biodegradable films developed here have the potential for application as antimicrobials of Listeria spp. in foods, especially ready-to-eat, minimally processed products. Find out more
And at the Federal University of Rio Grande researchers have been investigating biodegradable and active-intelligent films based on methylcellulose and jambolão skin extract for food packaging. Natural and environmentally friendly molecules like these are in high demand in the development of active and intelligent food packaging, to decrease food deterioration and indicate the product’s freshness, while preventing pollution. Jambolão (Syzygium cumini) is rich in anthocyanins, known by their antioxidant properties and colour changing in different pH environments.
In the present study, active and pH-sensitive films were produced by the incorporation of jambolão skins extract in methylcellulose films. Packaging related properties, crystallinity, contact angles, microstructure and thermal properties were determined to identify the effects of different concentrations of jambolão skin extract. They used their TA.XTplus Texture Analyser to perform tensile measurements on film samples. The films were found to offer the combined benefits to increase food shelf life and indicate product freshness, at the same time decreasing contamination. Potential applications include meat and aquatic products, where lipid oxidation occurs, and the pH modification of the food is associated with spoilage. Find out more
Other packaging forms
The FTIR spectra of divergicin M35 shed from the films did not differ from those of the original free bacteriocin, except in overall peak intensity. The release of active divergicin M35 from the film was faster into the buffer than into tryptic soy broth and peaked at 10–12 h in both cases. Chitosan 95% de-acetylated and loaded with divergicin M35 was the most active, producing a six-log drop in Listeria innocua HPB13 viable count within 24 h. These results suggest that the biocompatible and biodegradable films developed here have the potential for application as antimicrobials of Listeria spp. in foods, especially ready-to-eat, minimally processed products. Find out more
And at the Federal University of Rio Grande researchers have been investigating biodegradable and active-intelligent films based on methylcellulose and jambolão skin extract for food packaging. Natural and environmentally friendly molecules like these are in high demand in the development of active and intelligent food packaging, to decrease food deterioration and indicate the product’s freshness, while preventing pollution. Jambolão (Syzygium cumini) is rich in anthocyanins, known by their antioxidant properties and colour changing in different pH environments.
In the present study, active and pH-sensitive films were produced by the incorporation of jambolão skins extract in methylcellulose films. Packaging related properties, crystallinity, contact angles, microstructure and thermal properties were determined to identify the effects of different concentrations of jambolão skin extract. They used their TA.XTplus Texture Analyser to perform tensile measurements on film samples. The films were found to offer the combined benefits to increase food shelf life and indicate product freshness, at the same time decreasing contamination. Potential applications include meat and aquatic products, where lipid oxidation occurs, and the pH modification of the food is associated with spoilage. Find out more
Other packaging forms
Researchers from the Polytechnic University of Cartagena (Spain) have been investigating active cardboard boxes with smart internal lining based on encapsulated essential oils for enhancing the shelf life of fresh mandarins. Mandarins are usually sold in bulk and refrigerated in open cardboard boxes with a relatively short shelf-life (12–15 days) due to physiological and pathological disorders. The influence of a controlled release of essential oils from an active packaging was studied on the mandarin quality stability, comparing different sized cardboard trays and boxes, either non-active or active, at the pilot plant scale.
They used their TA.XTplus Texture Analyser to perform penetration tests on whole fruits. The selected package was then further validated at the industrial scale. Among package types, the active large box better maintained the mandarin quality, extending the shelf life from two weeks (non-active large box) to three weeks at room temperature. Particularly, the active large box highly controlled microbial growth, reduced weight losses, reduced acidity, and increased soluble solids (highly appreciated in sensory analyses), while it minimised colour and controlled firmness changes after three weeks.
These trends were also observed during the validation experiment, extending the shelf life (based on sensory quality) from 14 to at least 21 days. In conclusion, the mandarin’s shelf life with this active cardboard box format was extended more than one week in refrigerated storage. Read more
Researchers from the University of Helsinki have been investigating active food packaging through controlled in situ production and release of hexanal. Transportation and storage of vegetables and fruits, including berries, is increasing to meet growing consumer demand for fresh foods. Ripening and softening of plant tissues may be slowed down by hexanal, a safe volatile compound that also has antimicrobial properties. Thus hexanal could be applied during the food distribution chain to slow down the spoilage of plant-based products and reduce food waste. Nonetheless, due to the rapid evaporation of hexanal, a constant supply is needed.
Their aim was to develop a concept to incorporate food-grade sunflower oil in a polysaccharide aerogel matrix for controlled in situ production and release of hexanal. They compared enzyme- and light-catalysed lipid oxidation reactions, determined the release of hexanal at different conditions, and performed storage stability tests of blueberries and cherry tomatoes. They used their TA.XT2i Texture Analyser to perform compression tests. The lipid-loaded aerogels assessed here are a potential novel delivery matrix for controlled hexanal formation to extend the shelf life of plant-based products. Find out more
Researchers from the University of Helsinki have been investigating active food packaging through controlled in situ production and release of hexanal. Transportation and storage of vegetables and fruits, including berries, is increasing to meet growing consumer demand for fresh foods. Ripening and softening of plant tissues may be slowed down by hexanal, a safe volatile compound that also has antimicrobial properties. Thus hexanal could be applied during the food distribution chain to slow down the spoilage of plant-based products and reduce food waste. Nonetheless, due to the rapid evaporation of hexanal, a constant supply is needed.
Their aim was to develop a concept to incorporate food-grade sunflower oil in a polysaccharide aerogel matrix for controlled in situ production and release of hexanal. They compared enzyme- and light-catalysed lipid oxidation reactions, determined the release of hexanal at different conditions, and performed storage stability tests of blueberries and cherry tomatoes. They used their TA.XT2i Texture Analyser to perform compression tests. The lipid-loaded aerogels assessed here are a potential novel delivery matrix for controlled hexanal formation to extend the shelf life of plant-based products. Find out more
For help putting your packaging to the test, contact Stable Micro Systems today.
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!
To discuss your specific test requirements click here...
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!
To discuss your specific test requirements click here...
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