Effect of oxygen scavenging films and modified atmosphere on the color quality of hot‐filled freestone peach puree

Effect of Biobased Cling Films on Cheese Quality: Color and Aroma Analysis for Sustainable Food Packaging

Biobased and biodegradable polymeric materials are a sustainable alternative to the conventional plastics used in food packaging. This study investigated the possible effect of biobased cling films derived from renewable and circular and sustainable sources on key cheese sensory parameters (appearance and odor) able to influence consumer acceptance or rejection of a food product over time. For this purpose, a semi-hard cheese was selected as food model and stored for 14 days at 5 °C wrapped with five cling films: two bio-plastic materials from renewable circular and sustainable sources (R-BP1 and R-BP2), one bio-plastic film from a non-renewable source (NR-BP), and two conventional cling films (LDPE and PVC). Three analytical approaches (image analysis, electronic nose, and sensory test) were applied to evaluate the variation and the acceptability in terms of appearance and odor of the cheese. In preserving cheese color, the R-BP1 and RBP2 films were comparable to LDPE film, while NR-BP film was comparable to PVC film. In terms of odor preservation, R-BP2 film was comparable to LDPE and PVC. The consumer test showed that appearance and odor scores were higher for cheeses stored in R-BP1 and R-BP2 films than NR-BP film. Moreover, in terms of odor, R-BP1 film performed better than conventional films. This study shows how biodegradable cling films from renewable circular and sustainable resources could have comparable performance to conventional plastics (LDPE and PVC) used in the food sector.

Role of oxygen absorbers in food as packaging material, their characterization and applications

To preserve the environment and to prevent the damage caused by packaging materials, the development of biodegradable, organic, and nano-active films for packaging is progressively being accentuated. As the demand for getting fresh and preservative-free food is increasing, an improved level of clarity and stability for consumers about the packaging is required. Presently, oxygen scavengers are used in the form of films, sachets, powders, or as part of the packaging material itself along with other means of preservation such as the use of chemicals, reduced water activity, pH, multilayer composite material, and or vacuum or modified packaging. Today's current demand increases their incorporation directly into the packaging material rather than being a part of the food itself. The present review, therefore, is based on the availability of types of natural sources of oxygen scavenging systems like antioxidants, and nano iron, and their possible scope of use in the food packaging industry.

Effect of a Hypoxia-Controlled Atmosphere Box on Egg Respiration Intensity and Quality

Egg preservation is an important factor during storage and transportation. Fresh eggs were stored in boxes in a controlled atmosphere with an O2 concentration of 0% O2 + 100% nitrogen (N2), 5% O2 + 95% N2, 10% O2 + 90% N2, 15% O2 + 85% N2, and 20% O2 + 80% N2, and the effects of these storage conditions on large quantities of eggs were studied. The respiratory intensity and quality of eggs during storage were measured. We chose the weight loss rate of eggs, Haugh unit, pH, and the egg white total plate count as the characteristic indices of egg quality. We compared the changes in egg quality during and after storage at different O2 concentrations versus that at 25 °C. The stages were evaluated using the TOPSIS method to sort egg quality, and the optimal O2 concentration was selected. FLUENT was used to simulate and control the atmospheric requirements. Our findings showed that eggs stored in an air-conditioning chamber with O2 concentration ≤10% exhibited weak respiratory intensity (0–1 mg/(kg·h)). The rates of decrease in loss of egg weight and Haugh units were smaller. There were significant differences in the pH of egg white stored in different O2 concentrations (p < 0.05). Reducing the O2 concentration in the egg-storage environment reduced the number of colonies in eggs and had a positive effect on egg preservation. Simulations using FLUENT revealed that only 1200 s were required to achieve the low-oxygen environment in the controlled atmosphere box (1.5 m × 1 m × 1 m). The storage environment of 5% O2 + 95% N2 had the best preservation effect on eggs. This approach is associated with low costs in practical application and can potentially be used for egg storage and transport.