A5053570042- Nanocomposite Films for Food Packaging
- Food composition and properties
- biodegradable polymer synthesis and properties
- Proteins in Food Systems
- Postharvest Quality and Shelf Life Management
- Microbial Inactivation Methods
- Magnetic and Electromagnetic Effects
- Polysaccharides Composition and Applications
- Microencapsulation and Drying Processes
- Food Science and Nutritional Studies
- Potato Plant Research
- Essential Oils and Antimicrobial Activity
- Meat and Animal Product Quality
- Advanced Sensor and Energy Harvesting Materials
- Graphene and Nanomaterials Applications
- Protein Hydrolysis and Bioactive Peptides
- Natural Fiber Reinforced Composites
- Phytochemicals and Antioxidant Activities
- Microplastics and Plastic Pollution
- Seed Germination and Physiology
- Sesame and Sesamin Research
- Drug Solubulity and Delivery Systems
- Plant Pathogens and Resistance
- Additive Manufacturing and 3D Printing Technologies
- Olfactory and Sensory Function Studies
Teagasc - The Irish Agriculture and Food Development Authority
2024-2025
Kuwait Institute for Scientific Research
2016-2023
Institute of Chemical Technology
2009-2016
Abstract Plasticized polylactide (PLA) composite films with multifunctional properties were created by loading bimetallic silver–copper (Ag–Cu) nanoparticles (NPs) and cinnamon essential oil (CEO) into polymer matrix via compression molding technique. Rheological, structural, thermal, barrier, antimicrobial of the produced films, its utilization in packaging chicken meat investigated. PLA/PEG/Ag–Cu/CEO composites showed a very complex rheological system where both plasticizing...
There is an increasing awareness and demand for a new plant-based protein food category in the market. Among different sources, derived from legumes are considered GRAS (generally recognized as safe) used predominantly vegan diet. However, these proteins hard to digest require functionalization like high-pressure processing make them more palatable digestible. High-pressure or high hydrostatic pressure (HPP) one of emerging technologies process legume with marginal impact on its sensorial,...
Mushrooms support the Irish economy, with a farm gate value of roughly EUR 130 million in 2022 and 80%–85% production exported to United Kingdom. In order apply cutting edge technologies offer creative solutions increase shelf life mushrooms, it is essential understand mechanisms action preservation effects current trends edible mushroom packaging systems. This review summarises for nanopackaging, biodegradable packaging, coatings, modified atmosphere (MAP), active terms their enzyme...
Abstract Modified Atmosphere Packaging (MAP) has gained attention from commercial horticulturalists, in extending the shelf life of bulk and retail packaged fresh produce such as strawberries. Storing strawberries an atmosphere with optimized gas composition containing carbon dioxide concentration 15 to 30% oxygen 7.5 10% can provide condition maintain quality extend at low temperatures. Therefore this study aimed investigate effect active MAP, three different mixes namely: MAP1 (10 O2, 15%...
Abstract The objective of the present work was to assess effectiveness high‐pressure (HP) treatment on enzymatic hydrolysis lentil protein (LP) in order improve functionality and antioxidant activity hydrolysates. LP dispersions were subjected HP selected pressure levels (300, 450, 600 MPa for 15 min) prior with alcalase (0.5% 1%, w/w). postprocess samples analyzed impact denaturation, degree (DH), hydrolysate. improved %DH LPI ( p ≤ 0.05). HP‐assisted imparted significant changes secondary...
The effect of concentration, temperature, and the addition graphene oxide (GO) nanosheets on rheological dielectric behavior chitosan (CS) solutions, which influences formation blend materials for various applications including 3D printing packaging, was studied. Among tested acid 1% CS in acetic lactic solutions found to be similar, whereas hydrochloric solution showed an abnormal drop dynamic moduli. Oscillatory rheology confirmed a distinct gel point at below 10 °C. Both G′ G″ increased...
Effect of high-pressure treatment (300–600 MPa) and flour-to-water ratio (1:1, 1:2, 1:3, 1:4) on functional, rheological, thermal, structural properties whole wheat flour dough were investigated. The particle size distribution, especially Dv90 (90% the volume distribution), was significantly reduced by pressure treatment. damaged starch content increased with applied water content. absorbed more water, subsequently holding capacity. Thermal transitions mechanical property pressure-treated...