A5070769013- Nanocomposite Films for Food Packaging
- Phytochemicals and Antioxidant Activities
- Essential Oils and Antimicrobial Activity
- Postharvest Quality and Shelf Life Management
- Edible Oils Quality and Analysis
- biodegradable polymer synthesis and properties
- Electrospun Nanofibers in Biomedical Applications
- Collagen: Extraction and Characterization
- Meat and Animal Product Quality
- Microencapsulation and Drying Processes
- Natural Fiber Reinforced Composites
- Food composition and properties
- Advanced Cellulose Research Studies
- Proteins in Food Systems
- Celiac Disease Research and Management
- Textile materials and evaluations
- Biodiesel Production and Applications
- Animal Nutrition and Physiology
- Microplastics and Plastic Pollution
- Thermochemical Biomass Conversion Processes
- Light effects on plants
- Tea Polyphenols and Effects
- Phytoestrogen effects and research
- Antioxidant Activity and Oxidative Stress
- Agricultural and Food Sciences
Western Regional Research Center
2016-2025
Agricultural Research Service
2013-2025
National Bioproducts Institute (South Africa)
2025
United States Department of Agriculture
2010-2024
University of California, Davis
1994-2015
Brazilian Agricultural Research Corporation
2009
Universidade Federal de Viçosa
2009
Universitat de Lleida
2006
University of Alaska Fairbanks
2006
Instituto Tecnológico de Culiacán
1993
ABSTRACT The ASTM E96 Standard Method for determining water vapor permeability (WVP) was modified hydrophilic edible films. Accurate measurement of relative humidity conditions and maintenance 152 m/min air speeds were essential outside the test cups. WVP Correction developed to account partial pressure gradient in stagnant layer cup. Errors as high 35% without this correction. Applying these guidelines explained commonly observed thickness effects on values Relative cause effects.
Abstract Food packaging materials are traditionally expected to contain foodstuffs and protect them from deteriorating agents. Although petroleum‐derived polymers have been widely used for this purpose, the rising concern with their nonrenewable and/or nonbiodegradable nature paves route development of greener alternatives, including polysaccharides polypeptides. The use these food‐grade biomacromolecules, in addition fruits vegetables, provides edible suitable physical‐mechanical properties...
Cellulose nanoreinforcements have been used to improve mechanical and barrier properties of biopolymers, whose performance is usually poor when compared those synthetic polymers. Nanocomposite edible films developed by adding cellulose nanofibers (CNF) in different concentrations (up 36 g/100 g) as nanoreinforcement mango puree based films. The effect CNF was studied terms tensile properties, water vapor permeability, glass transition temperature (T(g)) the nanocomposite were effective...
ABSTRACT: Chitosan is a biopolymer obtained by N‐deacetylation of chitin, produced from shellfish waste, which may be employed to elaborate edible films or coatings enhance shelf life food products. This study was conducted evaluate the effect different concentrations nanofiller (cellulose nanofibers, CNF) and plasticizer (glycerol) on tensile properties (tensile strength—TS, elongation at break—EB, Young's modulus—YM), water vapor permeability (WVP), glass transition temperature ( T g )...
ABSTRACT Edible films were cast from solutions of sodium or calcium caseinate and emulsions these proteins with acetylated monoglyceride, beeswax, stearic acid. The water vapor permeabilities the evaluated at 25°C using ASTM E96–80 method, modified to calculate % relative humidity film underside. Adjustment pH 4.6 (isoelectric point), ion crosslinking combined effects ascorbate buffer (pH 4.6) reduced permeability by 36%, 42%, 43%, respectively. Calcium caseinate‐beeswax emulsion had up 90%...
Edible films, as carriers of antimicrobial compounds, constitute an approach for incorporating plant essential oils (EOs) onto fresh-cut fruit surfaces. The effect against Escherichia coli O157:H7 oregano, cinnamon, and lemongrass in apple puree film-forming solution (APFFS) edible film made from the (APEF) was investigated along with mechanical physical properties films. Bactericidal activities APFFS, expressed BA50 values (BA50 are defined percentage that killed 50% bacteria under test...
ABSTRACT: Water vapor permeability of cold‐ and warm‐water fish skin gelatins films was evaluated compared with different types mammalian gelatins. Alaskan pollock salmon were extracted from frozen skins, others obtained commercial sources. gelatin determined considering differences on percent relative humidity (%RH) at the film underside. Molecular weight distribution, amino acid composition, gel strength, viscoelastic properties, pH, clarity also for each gelatin. cold‐water (0.93 gmm/m 2...
ABSTRACT: Essential oils (EOs) derived from plants are rich sources of volatile terpenoids and phenolic compounds. Such compounds have the potential to inactivate pathogenic bacteria on contact in vapor phase. Edible films made fruits or vegetables containing EOs can be used commercially protect food against contamination by bacteria. cinnamon, allspice, clove bud compatible with sensory characteristics apple‐based edible films. These could extend product shelf life reduce risk pathogen...
It has been stated that hydroxypropyl methyl cellulose (HPMC) based films have promising applications in the food industry because of their environmental appeal, low cost, flexibility and transparency. Nevertheless, mechanical moisture barrier properties should be improved. The aim this work was to enhance these by reinforcing with microcrystalline (MCC) at nano scale level. Three sizes MCC nanoparticles were incorporated into HPMC edible different concentrations. Identical lipid coated (LC)...
Abstract: Fruit and vegetable skins have polyphenolic compounds, terpenes, phenols with antimicrobial antioxidant activity. These flavoring plant essential oil components are generally regarded as safe. Edible films made from fruits or vegetables containing apple skin polyphenols the potential to be used commercially protect food against contamination by pathogenic bacteria. The main objective of this study was evaluate physical properties well activities Listeria monocytogenes , Escherichia...
Olive trees are the oldest known cultivated in world and present-day cultivation is widespread, with an estimated magnitude of 9 million hectares worldwide. As olive oil industry has continued to grow, so environmental impact production, such as energy water consumption, gas emissions waste generation. The largest contributor generation leaves, abundant unavoidable byproduct olive-oil production due necessity tree-pruning. It that annual 1.25 tons leaf generated Spain alone, around 50% total...