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Articles 1 - 5 of 5
Full-Text Articles in Life Sciences
Influence Of Biomimetic Chelating Packaging On Natural Antimicrobial Efficacy, Paul Castrale
The iron chelating molecule, ethylenediaminetetraacetic acid (EDTA) is used in food applications for the preservation of oxidation prone ingredients. Research has suggested that EDTA is also capable of enhancing the antimicrobial effectiveness of various compounds including naturally-derived antimicrobials. With consumer demand for cleaner food labels, there remains an opportunity to introduce new chelating technology to replace synthetically-derived EDTA. Through photographting and chemical conversion, hydroxamic acid ligands were covalently bound to polypropylene films resulting in polypropylene-graft-poly(hydroxamic acid) (PP-g-PHA). The resulting films demonstrated an ability to chelate 64 nmol/cm2 from an iron saturated environment or ...
Understanding The Impact Of Oxygen Concentration And Active Packaging On Controlling Lipid Oxidation In Oil-In-Water Emulsions, David Johnson
Consumer concern over synthetic food antioxidants have led researchers to seek alternative natural, or ‘clean’ label, solutions to prevent lipid oxidation. Unfortunately, natural antioxidants are often not as effective as their synthetic counterparts. As a result, there remains a need to develop active packaging strategies and maximize current antioxidant strategies in food applications.
Active packaging, or packaging that has a function beyond being an inert barrier, is an attractive strategy to limit lipid oxidation in foods. Active packaging performs the work of an antioxidant without appearing on the package label. The work presented here builds upon active packaging development as ...
Synthesis And Applications Of Non-Migratory Metal Chelating Active Packaging, Maxine J. Roman
Many packaged foods use synthetic chelators (e.g. ethylenediaminetetraacetic acid, EDTA) to inhibit metal promoted oxidation and/or microbial growth that may cause food spoilage. Consumer demand for foods without synthetic additives has prompted growing interest in alternative preservation methods. Our research group has previously developed non-migratory metal chelating active packaging materials by surface immobilization of polymeric chelators and demonstrated their ability to inhibit lipid oxidation in model food emulsions. The work presented in this dissertation investigates the synthesis, performance stability, and practical application of metal chelating surface modifications to optimize design of non-migratory metal chelating active packaging materials.
Enzyme Stabilization In Hierarchical Biocatalytic Food Packaging And Processing Materials, Dana Erin Wong
The partnership of biocatalysts and solid support materials provides many opportunities for bioactive packaging and bioprocessing aids beneficial to the agricultural and food industries. Biocatalysis, or reactions modulated by enzymes, allows bioactive materials to assist in bringing a substrate to product. Enzymes are proteins which catalyze reactions by lowering the activation energy required to drive the production of a desired product. Enzymes are commonly utilized in food processing as catalysts with specificity in order to enhance product quality through the production of beneficial food components, and to break down undesirable components that may be harmful or may decrease product quality ...
Surface Modification Of Food Contact Materials For Processing And Packaging Applications, Jeffrey Alan Barish
Open Access Dissertations
This body of work investigates various techniques for the surface modification of food contact materials for use in food packaging and processing applications. Nanoscale changes to the surface of polymeric food packaging materials enables changes in adhesion, wettability, printability, chemical functionality, and bioactivity, while maintaining desirable bulk properties. Polymer surface modification is used in applications such as antimicrobial or non-fouling materials, biosensors, and active packaging. Non-migratory active packagings, in which bioactive components are tethered to the package, offer the potential to reduce the need for additives in food products while maintaining safety and quality. A challenge in developing non-migratory active ...