Дисертації з теми "Food Packaging and Storage"

As many of the dairy powders manufactured have to travel long distances to reach their customers, both domestically and internationally, there is considerable interest among dairy powder manufacturers to maintain the quality of their products for relatively long storage periods. Dairy powders can have a long shelf life if packaged and stored properly. Vacuum packaging can be an attractive packaging strategy to maintain the quality of dairy powders and provide added value by improving the efficiency of using the storage space; because of the inherent compactness of these products. Vacuum packaged dry dairy ingredients may also have added ease of handling for end users. However, little is known about the impact of vacuum packaging on the physical properties of dry dairy ingredients. The main objective of this study was to determine the effect of vacuum packaging over 12 months storage on particle size, particle density, bulk density, tapped density, flowability, compressibility, color, moisture content, surface morphology, and solubility of six types of dairy powders. In addition, the effect of dairy ingredients type was also assessed. Commercial samples of nonfat dry milk powder, whole milk powder, buttermilk powder, milk protein Isolate, whey protein concentrate#80, and sweet whey powder were repackaged in duplicate using multi-wall foil side gusseted bags under varying degrees of vacuum (1, 0.7, 0.4 bar) and a control with no vacuum, then stored for 3, 6, and 12 months at 25°C and 60% relative humidity. Each powder was sampled and analyzed in duplicate for all the above listed quality attributes, upon receiving the powder and after 3, 6, and 12 months of storage. Moreover, the effect of vacuum packaging on storage space was evaluated comparing three different models; Model (1) represented a 25 kg bag of atmospheric packaged non fat dry milk with the actual dimensions of a commercial 25 kg bag of non fat dry milk. Model (2), a hypothetical model, represented a 25 kg bag of vacuum packaged non fat dry milk with a length and a width equal to those of model (1). Model (3), another hypothetical model, also represented a 25 kg bag of vacuum packaged non fat dry milk with a length equal to half of a pallet width and a width equal to one third of a pallet length, in order to achieve the highest pallet efficiency possible. The pallet used for all three models was considered to be a (48 × 40) pallet. The height of models 2 and 3 was allowed to reflect the bulk reduction effect of vacuum packaging and was determined based on the weight, density and the known dimensions of the bags. It is important to note that the density of models 2 and 3 was assumed to be equal to the density of a small bag of nonfat dry milk. The saved space per bag and pallet efficiency of vacuum packaging and atmospheric packaging were compared using the three models described above. Physical properties analyses of the dairy powders revealed statistically significant effect of vacuum pressure on only color values: L-, a-, and b but none of the other powder quality attributes examined. Powders packaged under vacuum showed a significantly higher mean of L- color value (p-value = 0.003 < 0.01), but significantly lower means of (a- and b-) color values (p-values = 0.005, and 0.001, respectively). This effect was more dramatic in high fat containing powder such as whole milk powder. In fact, vacuum packaged whole milk powders were significantly whiter, less red, and less yellow. It is likely that vacuum packaging has prevented color changes due to lipid oxidation in whole milk powder. Physical properties analyses of the dairy powders also revealed statistically significant increases in the particle density, particle size, bulk density, and tapped density due to the effect of storage time (all p-values = 0.000 < 0.01), statistically significant decreases in the angle of repose and compressibility due to the effect of storage time (p = 0.000 < 0.01) and (p = 0.004 < 0.01), respectively. The physical properties analyses also revealed a statistically significant effect of the powder type on particle density, particle size, bulk density, and tapped density, angle of repose, compressibility, and color values: L-, a-, and b- (all p-values = 0.000 < 0.01). In other words, particle density, particle size, bulk density, and tapped density of the powders increased over the storage time, while angle of repose (AOR) and compressibility decreased over the storage time. The powder type had a significant effect on particle density, particle size, bulk density, tapped density, AOR, compressibility, and color values: L-, a-, and b; however, it did not have any significant effect on solubility and moisture content. In addition, observations of the surface morphology of dairy powders were made using a scanning electron microscope. This evaluation demonstrated the differences in powder particle shape and surface morphology which are believed to be partially responsible for the significant differences observed in the physical properties, due to the effect of powder type. It was shown that vacuum packaging does increase the efficiency of using the storage space by removing the interstitial air and increasing the density of the powder. As described above, the height of model (2) and the length of model (3) both were expectedly shorter compared to those of model (1). Storage space calculations for non fat dry milk were performed based on comparing the volume of the 3 models and showed 15 % saving in storage space per bag and per pallet, due to vacuum packaging. The effect of space saving on the number of bags per pallet was evaluated using CAPE PACK v2.09 software and showed an increase from 45 bags/ pallet in model (1) to 50 bags/ pallet in model (2) and 54 bags/ pallet in model (3). Overall, this study demonstrates the impact of vacuum packaging on physical properties, solubility, and storage properties of dairy powders. The data suggest that the proposed vacuum packaging method may be beneficial to maintain the quality of the powders studied and it results in space savings per unit of dairy powder compared to conventional atmospheric packaging.

Doctor of Philosophy
Food Science Institute
Elizabeth A. E. Boyle
A total of three studies were conducted to evaluate the effects of different packaging systems and storage times on reduction of Listeria monocytogenes on ready-to-eat meat snacks. Study 1 was conducted to determine the effects of four packaging systems [heat sealed (HS), heat sealed with oxygen scavenger (HSOS), nitrogen flushed with oxygen scavenger (NFOS), and vacuum (VAC)] and storage times (24, 48, and 72 h, and 14 and 30 d) on reduction of L. monocytogenes in turkey jerky in the presence or absence of sodium nitrite. Inclusion of sodium nitrite in turkey jerky did not affect (P>0.05) L. monocytogenes log reductions regardless of packaging type or storage time. After 14 d of storage in HSOS, NFOS, or VAC, and 48 or 72 h in HS, a reduction of >1.0 log CFU/cm² of L. monocytogenes was achieved. Processors could use HS in conjunction with 48 h of ambient storage and be in compliance with the United States Department of Agriculture Food Safety and Inspection Service Listeria Rule of post-lethality treatment in achieving at least 1 log reduction of L. monocytogenes. Study 2 was conducted to investigate attachment of L. monocytogenes to uncured and cured turkey jerky packaged in HS, HSOS, NFOS, or VAC using scanning electron microscopy (SEM) and energy dispersive X-ray spectroscopy (EDS). The SEM examination showed that L. monocytogenes is capable of adhering to uncured or cured turkey jerky surfaces. Elemental maps from EDS analysis revealed that no element was unique or elevated at sites of L. monocytogenes attachment. Elemental composition showed the presence of elemental sulfur and could be an indication of the presence of sulfur-containing amino acids in turkey jerky. Finally, Study 3 evaluated the affects of two packaging types (HSOS and NFOS) and four ambient storage times (24, 48, and 72 h, and 14 d) on reduction of L. monocytogenes on five commercial RTE meats and poultry snacks (beef tenders, beef jerky, beef sausage sticks, pork jerky, and turkey sausage sticks). A mean reduction of >1.0 log CFU/cm² of L. monocytogenes was achieved on all products, regardless of packaging or storage time. Correlation analysis provided some indication that reduction of L. monocytogenes increased with fat content. However, the strength of linear correlation was not sufficient to account for the differences in log reduction in L. monocytogenes. In study 1, a holding time of 24, 48, or 72 h for HSOS or NFOS packaging of was not effective for reducing L. monocytogenes by at least 1 log on turkey jerky. In contrast, packaging beef tenders, beef jerky, beef sausage sticks, pork jerky, and turkey sausage sticks in HSOS or NFOS for at least 24 h ambient storage was sufficient to achieve at least 1 log reduction in L. monocytogenes population. Specific components such as sulfur-containing amino acids in turkey jerky might be contributing to <1 log reduction of L. monocytogenes population on turkey jerky after 24, 48, or 72 h of ambient storage. Overall, nitrite was not an effective ingredient to control L. monocytogenes in turkey jerky. However, packaging such as HS, HSOS, NFOS or VAC and at least 24 h holding time were effective hurdles for controlling L. monocytogenes at post-lethality.

Thesis (MScFoodSc)--Stellenbosch University, 2014.
ENGLISH ABSTRACT: Perforation-mediated modified atmosphere packaging (PM-MAP) offers the possibility of optimising polymeric films in order to compensate for barrier limitations of conventional modified atmosphere packaging (MAP). The aim of this study was to investigate the effects of PM-MAP and storage duration on the physico-chemical quality attributes, microbial quality, phytochemicals (anthocyanins, phenolics and ascorbic acid) and antioxidant activities of arils from fresh minimally processed pomegranate (cv. Acco). The effects of number of perforations (0, 3, 6 and 9; Ø = 0.8 mm) and storage temperature (5, 10 and 15 ºC) on water vapour transmission rate (WVTR, g/m2.day) of synthetic ‘Polylid’ and biodegradable (Nature flexTM) polymeric films were investigated. The results showed that non-perforated biodegradable film had higher WVTR at all storage temperatures, and irrespective of film type, increasing the number of perforations (from P-3 to P-9) had higher impact on WVTR than increasing storage temperature (from 5 to 15 ºC). Furthermore, this study investigated the effects of PM-MAP on the physico-chemical properties, phytochemicals components and antioxidant activities of fresh minimally processed arils. Arils (100 g) were packaged in polypropylene trays (10.6 x 15.1 cm2) and heat-sealed with a polymeric film POLYLID®. Perforations (0, 3, 6 and 9; Ø = 0.8 mm) were made on the top of the film and all samples were stored at 5 ± 1 ºC and 95 ± 2% relative humidity for 14 days. Samples were analysed at intervals of 3, 6, 9, 12 and 15 days. Microbial analysis included tests for Escherichia coli, aerobic mesophilic bacteria, yeast and moulds at days 0, 6, 10 and 14. The results showed that headspace gas composition was significantly influenced by the number of perforations, which helped balance the decrease in O2 with corresponding increase in CO2 levels, thus preventing anoxic conditions. Total soluble solids, titratable acidity and firmness of arils were slightly reduced by PM-MAP compared to clamshell trays. Colour attributes was generally maintained across all treatments and throughout the storage duration. The highest counts of aerobic mesophilic bacteria (5.5 log CFU/g), yeast and moulds (5.3 log CFU/g) were observed in P-0 and P-9 packages, respectively. Overall, P-3 and P-6 better maintained the physico-chemical properties and microbial quality of arils. Total phenolics and anthocyanin contents were higher in arils packaged in PM-MAP while ascorbic acid was slightly reduced. Antioxidant activities tested against FRAP and DPPH radical-scavenging activity increased across all types of MAP over storage duration. However, antioxidant activities were significantly higher in pomegranate arils packaged in PM-MAP due to O2-promoted biosynthesis of phenolics and anthocyanins which constitute the antioxidant properties. Overall, the results reported in this study showed that the use of PM-MAP in cold chain could be suitable for the preservation of physico-chemical quality, phytochemical contents and antioxidant properties of arils packaged in passive PM-MAP compared to clamshell and non-perforated packages during postharvest handling and storage. Perforating MAP films showed potential in preventing the incidence of in-package moisture condensation which is a common problem during postharvest handling and storage of fresh produce packaged inside non-perforated MAP. The results also showed the importance of keeping PM-MAP packs in closed refrigerated shelves to avoid cross contamination or ingress of foodborne pathogens.
AFRIKAANSE OPSOMMING: Perforasie-bemiddelde gewysigde-verpakking (PM-MAP) maak dit moontlik om polimeer films te optimiseer en om sodoende te kompenseer vir die versperring beperkings van die konvensioneel-gewysigde atmosfeer verpakking (MAP). Die doelwit is om die effek van PM-MAP en die duur van stoor op die fisioko-chemiese gehalte kenmerke, mikrobiale gehalte, fitochemikale (antisianien, fenolies en askorbiensuur) en antioksidant aktiwiteite van granaatarils van vars, minimaal geprosesseerde granate, te ondersoek (cv. Acco). Die effek van die aantal perforasies (0, 3, 6 en 9; Ø =0.8 mm) en stoortemperatuur (5, 10 en 15 ºC) op die waterdamp transmissie koers (WVTR, g/m2.day) van sintetiese ‘Polylid’ en biodegradeerbare (Nature flexTM) polymeriese films is ondersoek. Die resultate het bewys dat nie-perforeerde biodegradeerbare film by alle stoortemperature ’n hoër WVTR het, en dat by alle tipes film, ’n verhoogde aantal perforasies (van P-3 tot P-9) ’n hoër impak op WVTR het as ’n verhoogde stoortemperatuur (van 5 tot 15 ºC). Verder is die effek van PM-MAP op die fisiko-chemiese kenmerke, fitochemikale komponente en antioksidant aktiwiteite van vars, minimaal-geprosesseerde granaatarils bestudeer. Die granaatarils (100 g) is verpak in in polipropilien (PP) platkissies (10.6 x 15.1 cm2) en verseël met polimeer film, POLYLID®. Perforasies (0, 3, 6 en 9; Ø =0.8 mm) is aan die bo-end van die film aangebring en alle voorbeelde is vir 14 dae teen 5 ± 1 ºC en 95 ± 2 % relatiewe humiditeit. Die voorbeelde is met tussenposes van 3, 6, 9, 12 en 15 dae ontleed. Die ontleding het toetse vir Escherichia coli, aerobiese mesofiliese bakterië, suurdeeg en skimmel op tussernposes van 0, 6, 10 en 14 dae ingesluit. Die resultate bewys dat die komposisie van die gas beïnvloed word deur die aantal perforasies. Dit help om die vermindering in O2 met ’n ooreenkomstige toename in CO2 vlakke te balanseer en om dus toestande wat deur ’n gebrek aan suurstof veroorsaak is, te verhoed. Die totaal van oplosbare vaste stowwe, titreerbare suurgehalte en fermheid van die granaatarils is deur die PM-MAP verminder veral as dit vergelyk word met “clamshell trays”. Die kleur kenmerke het oor die algemeen dieselfde gebly by al die behandelings en dwarsdeur die stoortydperk. Die hoogste aantal aerobiese mesofiliese bakterië (5.5 log CFU/g), gis en skimmel (5.3 log CFU/g) is in die P-0 en P-9 verpakkings onderskeidelik opgemerk. Oor die algemeen is P-3 en P-6 beter in staat om die fisioko-chemiese kenmerke en mikrobiale gehalte van die granaatarils te behou. Die totaal van die fenoliese and antosianiin inhoud was hoër in granaatarils wat verpak is in PM-MAP maar die askorbiensuur was effens laer. Antioksdant aktiwiteite is getoets teen FRAP en DPPH aktiwiteite het by al die tipes van MAP tydens stoor vermeerder. Antioksidant aktiwiteite was egter heelwat hoër in granate wat in PM-MAP verpak is. Dit is die gevolg van die biosintese van fenolies en antosianins wat deur O2 in die hand gewerk word en wat die basis van antioksidant kenmerke vorm. Oor die algemeen toon die resultate van hierdie studie dat die gebruik van PM-MAP in die koue ketting geskik is vir die behoud van fisieko-chemiese gehalte, fitochemiese inhoud en antioksidant kenmerke van granaatarils wat in passiewe MAP verpak is, veral as dit vergelyk word met die vrugte wat in ‘clamshell’ en nie-geperforeerde verpakking tydens hantering na die oes en tydens stoor verpak is. Die perforeer van MAP films kan die voorkoms van die kondensasie in die verpakking verminder. Hierdie kondensasie is ’n algemene probleem tydens die hantering en stoor van vars vrugte wat in MAP sonder gaatjies verpak is. Die resultate toon ook hoe belangrik dit is om die PM-MAP verpakking in toe, verkoelde rakke te hou en om sodoende kruis-kontaminasie asook kontaminasie deur kieme wat in vrugte teenwoordig is, te voorkom.

Master of Science
Food Science Institute
Kelly J. K. Getty
The United States Department of Agriculture’s Food Safety and Inspection Service require that processors of ready-to-eat (RTE) meat and poultry products implement post- processing intervention strategies for controlling Listeria monocytogenes. The objective of our study was to determine the effect of packaging methods and storage time on reducing L. monocytogenes in shelf-stable meat snacks. Commercially available kippered beef steak strips (14 × 2.5 cm rectangle piece) and turkey tenders (4 × 4 cm square piece) were dipped into a five-strain L. monocytogenes cocktail, and dried at 23°C until a water activity of approximately 0.80 was achieved. Inoculated samples were packaged with four treatments: 1) vacuum, 2) nitrogen flushed with oxygen scavenger, 3) heat sealed with oxygen scavenger, and 4) heat sealed without oxygen scavenger. Samples were stored at 23°C and evaluated for L. monocytogenes levels at 0, 24, 48, and 72 h. Initial levels (time 0) of L. monocytogenes were approximately 5.7 log CFU/cm[superscript]2 for steak and tenders. For kippered beef steak, there was no interaction among packaging treatments and storage times (P > 0.05) whereas, storage time was different (P <0.05). A 1 log reduction of L. monocytogenes was observed at 24 and 48 h at 23°C for all packaging treatments and a 2.1 log CFU/cm[superscript]2 reduction occurred at 72 h. A 1 log CFU/cm[superscript]2 reduction of L. monocytogenes was observed after 24 h of storage for turkey tenders for all packaging treatments. After 48 h of storage time turkey tenders showed >1 log CFU/cm [superscript]2 reduction of L. monocytogenes for all packaging treatments except for vacuum packaged where only 0.9 log CFU/cm[superscript]2 reduction was observed. Log reductions at 72 h for all packaging treatments for turkey tenders ranged from 1.5 to 2.2. Processors of kippered beef steak and turkey tenders could use vacuum, nitrogen-flushing, or heat sealed with an oxygen scavenger packaging methods and hold product 24 h prior to shipping to reduce potential L. monocytogenes numbers by ≥1 log. However, processors should be encouraged to hold packaged product a minimum of 72 h to enhance the margin of safety for L. monocytogenes control.

The combined effect of Modified Atmosphere Packaging (MAP) involving gas packaging, oxygen absorbent and other environmental factors to control aflatoxin production by Aspergillus flavus and Aspergillus parasiticus in both synthetic media and peanuts were studied using a process optimization technique termed Response Surface Methodology (RSM). Regression analysis of the data indicated that water activity (a$ sb{ rm w}$), pH, storage temperature, initial concentration of headspace oxygen and inoculum level were all highly significant factors (p 0%). These changes in the barrier characteristics influenced the headspace gas composition within the product and under modified atmospheres hence the level of aflatoxin detected in these stored products.
In conclusion, this study has shown that the combined effect of several "barriers" can be used in conjunction with low oxygen modified atmosphere and high barrier packaging films to inhibit or reduce aflatoxin to safe and acceptable levels, particularly at abusive temperatures encountered during storage.

Fresh beef packaged in high-oxygen modified atmosphere packaging (MAP) has longer red color stability than beef in oxygen-permeable polyvinyl chloride (PVC) film. However, fresh beef in high oxygen becomes rancid by 10 days storage at 2°C. Thus the objective of this study was to evaluate the effectiveness of various antioxidants (milk mineral, MM; sodium tripolyphosphate, STP; vitamin E, E) on color and thiobarbituric acid (TBA) values of ground chuck stored in 80% oxygen MAP for 14 days at 1° C. A preliminary experiment was also done to determine the effect of raw meat history (surface area during storage and storage temperature) on stability of ground beef in 80% oxygen MAP. For the preliminary experiment, select beef clods ( 48 hrs postmortem) were cut 11 into trim or coarsely ground and stored frozen or at 2°C in vacuum packaging (VP) for 30 days. Raw meat was then finely ground and wrapped in PVC film or in 80% oxygen. For experiment 2, fresh beef clods were coarsely ground and antioxidants (0.75 or 1.5% MM; 0.25 or 0.5% STP; 50 or J 00 ppm vitamin E) were added, followed by fine grounding and packaging in 80% oxygen MAP. Thiobarbituric acid assay was performed as a measure of rancidity. Hunter color L*, a*, b* values were measured on raw samples through the packaging film. Trim history greatly affected stability of beef in 80% oxygen MAP. VP refrigerated trim yielded ground beef with low oxidative and color stability compared to frozen trim. In comparison of antioxidants, 0.75% MM gave highest redness values (13-15) and lowest TBA values (< 0.5) after storage of ground beef in 80% oxygen MAP for J 4 days. STP-treated beef also had low TBA values(< 0.5) at 14 days storage but samples were less red (a* of J 0-J 2) than MM- treated samples. Samples with E were slightly better than controls, with redness values of 7.9 and J0.8, respectively. Thus, iron-chelating agents (MM and STP) were very effective for preventing rancidity and improving color stability in ground beef packaged in a high oxygen atmosphere.

Master of Science
Department of Food Science
Elizabeth A. E. Boyle
To validate how packaging and storage reduces Listeria monocytogenes (Lm) on whole muscle turkey jerky and smoked sausage sticks, four packaging systems, including heat seal (HS), heat seal with oxygen scavenger (HSOS), nitrogen flushed with oxygen scavenger (NFOS), and vacuum (VAC), and four ambient temperature storage times were evaluated. Commercially available whole turkey jerky and pork and beef smoked sausage sticks were inoculated with Lm using a dipping or hand-massaging method, respectively. There was no interaction on packaging and storage time on Lm reduction on smoked sausage sticks and an Lm log reduction of >2.0 log CFU/cm[superscript]2 was achieved in smoked sausage sticks packaged in HS, HSOS, and VAC. A >2.0 log CFU/cm[superscript]2 reduction was achieved after 24 h of ambient temperature storage, regardless of package type. NFOS was less effective in reducing Lm by more than 0.5 log CFU/cm[superscript]2 compared to HS, HSOS or VAC. After 30 d of ambient storage, Lm had been reduced by 3.3 log CFU/cm[superscript]2 for all packaging environments. In turkey jerky, Lm reduction was affected by the interaction of packaging and storage time. HS, HSOS, NFOS, or VAC in combination with 24, 48, or 72 h ambient temperature storage achieved <1.0 log CFU/cm[superscript]2. After 30 d at ambient temperature storage, Lm was reduced by >2.0 log CFU/cm[superscript]2 in HS and VAC, and could serve as a post-lethality treatment. Alternatively, processors could package turkey jerky in HSOS or NFOS in combination with 30 d ambient storage period as an antimicrobial process. Very little data has been published describing how packaging atmospheres affects Lm survival in RTE meat. The mechanism for Lm reduction under these conditions is not fully understood and additional research is needed.

Les plastiques sont aujourd'hui des matériaux ubiquitaires utilisés dans tous les aspects de notre vie quotidienne, en particulier pour l'emballage alimentaire. Cependant, après usage, les plastiques sont une source de pollution de notre environnement naturel. Certains plastiques biodégradables et biosourcés sont déjà disponibles sur le marché, comme l’acide polylactique (PLA), mais ils présentent des performances inférieures. Ce travail de thèse vise à: 1) étudier la stabilité des films de PLA dans diverses conditions de température, d'humidité relative, de pH, d'exposition à des liquides ou à des vapeurs... 2) mieux comprendre l'impact de certains procédés industriels tels que les traitements corona ou pressage à chaud sur le PLA 3) combiner le PLA à des couches de gluten de blé afin de produire des complexes ayant des propriétés barrière plus élevées.Les films de PLA ont été produits par la société Taghleef Industries sur demande et avec des traitements de surface spécifiques, comme le traitement Corona. Des films et des enductions à basede gluten de blé ont été développés à l’échelle laboratoire ainsi que des complexes tricouches PLA- gluten-PLA. Les propriétés physiques et chimiques des films ont été étudiées par différentes techniques issues des sciences des matériaux et des aliments ont été utilisées, telles que l’analyse enthalpique différentielle (DSC), l'analyse thermogravimétrique (TGA), la chromatographie d'exclusion de taille (SEC), la microscopie de force atomique (AFM), la microscopie électronique (SEM), la spectroscopie infrarouge à transformée de Fourier (ATR-FTIR) et la spectroscopie de rayons X (XPS). Les propriétés fonctionnelles telles que la perméabilité à la vapeur d'eau, à l'oxygène (O2), au dioxyde de carbone (CO2) ou à l'hélium (He), la sorption de gaz et de vapeurs, les propriétés mécaniques et de surface ont également été étudiées.Exposés au CO2, les films de PLA présentent une isotherme de sorption linéaire avec l’augmentation de pression. Cependant les modifications physiques et chimiques induites à des pressions élevées n'affectent pas son utilisation dans le domaine d’application alimentaire. Au contraire, lorsque les films de PLA sont exposés à l'humidité à l'état liquide ou vapeur, leur dégradation survient après deux mois à 50 ° C (essai accéléré) suite à son hydrolyse. Cette détérioration chimique, mise en évidence par une diminution significative de la masse molaire, entraine une perte de transparence, mais également par une augmentation de la cristallinité. Par ailleurs, le pH n'affecte pas le taux d'hydrolyse, ce qui est d'un intérêt essentiel pour conditionner des aliments humides.Les films à base gluten de blé ont été choisis pour leurs propriétés de barrière élevées lorsque l’humidité relative reste faible. L'incorporation de lipides n'a pas apporté d'amélioration de leurs performances barrières. Cependant, l'utilisation d’un procédé d’homogénéisation à haute pression a permis une meilleure dispersion du gluten, ce qui a conduit à des films plus homogènes ayant ainsi de meilleures propriétés fonctionnelles. Ces conditions ont donc été retenues pour réaliser des complexes à 3 couches par assemblage d'une couche de gluten de blé entre deux couches de PLA en utilisant un pressage à chaud (10 MPa, 130 ° C, 10 min).La technologie de pressage à chaud montre une forte influence sur les films de PLA, de gluten et sur les tricouches. Elle induit une cristallisation accrue du PLA, ce qui augmente ses propriétés de barrière d'environ 40% et 60%, respectivement pour l'eau et l'oxygène. Cela masque par contre l’effet du traitement corona. D’autre part, le pressage à chaud induit une restructuration du réseau de gluten qui améliore les propriétés de barrière aux gaz des complexes, mais provoque aussi une évaporation de l'eau à l'interface gluten / PLA défavorable à l’adhésion des couches (...)
Poly(lactic acid) (PLA) is a biodegradable and renewable polyester, which is considered as the most promising eco-friendly substitute of conventional plastics. It is mainly used for food packaging applications, but some drawbacks still reduce its applications. On the one hand, its low barrier performance to gases (e.g. O2 and CO2) limits its use for applications requiring low gas transfer, such as modified atmosphere packaging (MAP) or for carbonate beverage packaging. On the other hand, its natural water sensitivity, which contributes to its biodegradation, limits its use for high moisture foods with long shelf life.Other biopolymers such as wheat gluten (WG) can be considered as interesting materials able to increase the PLA performances. WG is much more water sensitive, but it displays better gas barrier properties in dry surroundings. This complementarity in barrier performances drove us to study the development of multilayer complexes PLA-WG-PLA and to open unexplored application scenarios for these biopolymers.This project was thus intended to better understand how food components and use conditions could affect the performances of PLA films, and how these performances could be optimized by additional processing such as surface modifications (e.g. corona treatment and coatings).To that aim, three objectives were targeted:- To study the stability of industrially scale produced PLA films in contact with different molecules (CO2 and water) and in contact with vapour or liquid phases, with different pH, in order to mimic a wide range of food packaging applications.- To better understand the impact of some industrial processes such as corona or hot press treatments on PLA.- To combine PLA with WG layer to produce high barrier and biodegradable complexes.Different approaches coming from food engineering and material engineering were adopted. PLA films were produced at industrial scale by Taghleef Industries with specific surface treatments like corona. Wheat gluten films, coatings and layers were developed and optimized at lab scale as well as the 3-layers PLA-WG-PLA complexes. Different technologies able to mimic industrial processes were considered such as hot press, high pressure homogenization, ultrasounds, wet casting and spin coating. The physical and chemical properties of PLA films were then studied at the bulk and surface levels, from macroscopic to nanometer scale. The functional properties like permeability to gases (e.g. O2 and CO2) and water, gas and vapour sorption, mechanical and surface properties were also investigated.Exposed to CO2, PLA films exhibited a linear sorption behaviour with pressure, but the physical modifications induced by high pressure did not affect its use for food packaging. However, when exposed to moisture in both liquid and vapour state (i.e. environments from 50 to 100 % relative humidity (RH)), PLA was significantly degraded after two months at 50 °C (accelerated test) due to hydrolysis. This chemical deterioration was evidenced by a significant decrease of the molecular weight, which consequently induced a loss of transparency and an increase of the crystallinity. The hydrolysis was accelerated when the chemical potential of water was increased, and it was surprisingly higher for vapour compared to liquid state. In addition, pH did not affect the rate of hydrolysis.Knowing much better the limitation of PLA films, the challenge was to improve its functional properties by combining them with WG, as a high gas barrier bio-sourced and biodegradable polymer. The use of high pressure homogenization produced homogeneous WG coatings, with improved performances. This process was thus selected for making 3 layer complexes by assembly of a wheat gluten layer between two layers of PLA, together with corona treatment and hot press technologies.Corona treatment applied to PLA physically and chemically modified its surface at the nanometer scale (...)
I materiali plastici convenzionali trovano impiego in tutti campi della nostra vita, specialmente nel settore del packaging alimentare, ed in seguito all’utilizzo contaminano e danneggiano il nostro ecosistema. Materiali plastici derivanti da risorse naturali e biodegradabili, come acido polilattico (PLA), sono attualmente disponibili sul mercato anche se caratterizzati da performances inferiori.Questo progetto di dottorato è mirato 1) allo studio della stabilità di film di PLA a varie condizioni di stoccaggio come temperatura, umidità relativa, pH, o esposizione a vapori o gas; 2) a comprendere meglio le influenze di alcuni processi industriali come trattamento corona e hot press nelle proprietà dei film di PLA; 3) a sviluppare complessi multistrato tra film di PLA e di glutine che abbiano proprietà barriera più elevate rispetto ai singoli film.Gli imballaggi a base di PLA sono stati prodotti da Taghleef Industries, produttore leader nel settore e dotato di infrastrutture atte ai trattamenti di modificazione di superfice come il trattamento corona. I film a base di glutine e i coatings sono stati sviluppati e ottimizzati su scala di laboratorio, così come i complessi trilaminari PLA-glutine-PLA.Le proprietà fisiche e chimiche dei film di PLA sono state investigate a livello di superficie, così come a livello di bulk. Diverse tecniche analitiche, provenienti dal campo delle scienze dei materiali e delle scienze degli alimenti, sono state adottate in questo progetto di dottorato come calorimetria differenziale a scansione (DSC), termogravimetria (TGA), cromatografia di esclusione molecolare (SEC), microscopia a forza atomica (AFM), microscopia elettronica a scansione (SEM), spettrofotometria infrarossa a trasformata di Fourier in riflettanza totale attenuata (ATR-FTIR) e spettroscopia fotoelettronica a raggi X (XPS).Le proprietà funzionali come le permeabilità al vapore acqueo (H2O), all’ossigeno (O2), al diossido di carbonio (CO2) o all’elio (He) sono state investigate, cosi come l’assorbimento di gas e/o vapori, le proprietà meccaniche e le proprietà di superfice.Nonostante i film di PLA assorbano linearmente CO2 a pressioni crescenti, l’assorbimento di tale gas è ridotto a basse pressioni in modo da non modificare le sue proprietà fisiche – come contrariamente osservato quando il PLA è esposto a CO2 ad alte pressioni – e da non influenzare negativamente il suo utilizzo come imballaggio alimentare. Ad ogni modo, quando i film di PLA sono esposti ad ambienti umidi, o quando sono immersi in acqua liquida, sono significativamente degradati per idrolisi dopo due mesi di stoccaggio a 50 °C (test accelerato). Questo deterioramento chimico è stato evidenziato da una significativa riduzione del peso molecolare del PLA che, conseguentemente, induce una sua perdita di trasparenza e ne incrementa la sua cristallinità. Inoltre, è stato evidenziato che il pH non influenza la velocità di idrolisi. Quest’informazione ha importanza pratica per possibili utilizzi di PLA come imballaggio di alimenti ad alta umidità.Il glutine è stato scelto per le sue alte proprietà barriera, quando è protetto da ambienti ad alta umidità. Si è visto che l’incorporazione di lipidi non porta con sé grandi miglioramenti nelle performances dei film a base di glutine. Invece, l’utilizzo della tecnologia di omogeneizzazione ad alte pressioni permette una migliore dispersione del glutine, ottenendo film più omogenei e con migliori proprietà funzionali. Questa tecnologia è stata quindi scelta per produrre i complessi multistrato, intercalando i film di glutine tra due film di PLA, usando il trattamento hot press (10 MPa, 130 °C, 10 min). Si è osservato che il trattamento hot press modifica le proprietà dei film di PLA, di glutine e dei film multistrato Hot press induce cristallizzazione in PLA, e conseguentemente aumenta le sue proprietà barriera complessive, approssimativamente al 40 % all’acqua e al 60 % all’ossigeno (...)
Los materiales plásticos tradicionales son utilizados en todos los campos de nuestra vida y en particular modo como embajales de productos alimenticios; los cuales después de ser utilizados contaminan y dañan nuesto medio ambiente. Materiales plásticos derivados de recursos naturales y biodegradables, como el ácido poliláctico (PLA) se encuentran actualmente disponibles en el mercado a pesar de sus menores performances. Este proyecto de doctorado está orientado 1) al estudio de la estabilidad de películas de PLA bajo diferentes condiciones como temperatura, humedad relativa, pH o exposición a vapores o gases, 2) comprender los efectos en las propiedades de las películas de PLA de algunos procesos industriales como el tratamiento corona y hot press, 3) desarrollar complejos multicapas de PLA y gluten que tengan propiedades barrera mejores que las de las películas individuales.Los embalajes a base de PLA han sido producidos por Taghleef Industries, productor líder en el sector y dotado de las infraestructuras industriales adaptadas a los tratamientos superficiales como el tratamiento corona. Las películas de gluten y los coatings han sido desarrollados a escala de laboratorio, así como los complejos tricapa PLA-gluten-PLA.Las propiedades físicas y químicas de las películas de PLA han sido investigadas a nivel de superficie así como a nivel de bulk. Diferentes técnicas de análisis, frecuentemente utilizadas en los campos de las ciencias de los materiales y de las ciencias de los alimentos, han sido empleadas en este proyecto como calorimetría diferencial de barrido (DSC), análisis termogravimétrico (TGA), cromotagrafía de exclusión por tamaño (SEC), microscopía de fuerza atómica (AFM), microscopía electrónica de barrido (SEM), espectroscopía de infrarrojos por transformada de Fourier con reflectancia total atenuada (ATR-FTIR) y espectroscopía fotoelectrónica de rayos X (XPS).Las propiedades funcionales de los embalajes como las permeabilidades al vapor de agua, al oxígeno (O2), al dióxido de carbono (CO2) o al helio (He) han sido investigadas, asi como la absorción de gases/vapores, las propiedades mecánicas y las propiedades superficiales. A pesar de que las películas de PLA absorven linealmente CO2 a presiones mayores, la absorción del gas es reducida a bajas presiones y no modifica las propiedades físicas del PLA, como contrariamente sucede cuando el PLA es expuesto a altas presiones de CO2. Por lo tanto, su influencia en las propiedades funcionales del PLA es mínima en las normales aplicaciones alimentarias. De todos modos cuando los embalajes de PLA son expuestos a ambientes húmedos o cuando son sumergidos en agua, procesos de hidrólisis los degradan significativamente después de dos meses de conservación a 50 °C (test acelerado). Este deterioramiento químico ha sido evidenciado por una significativa reducción del peso molecular del PLA, que en consecuencia induce una pérdida de transparencia y un aumento de su cristalinidad. Además, se ha observado que el pH no influye en la velocidad de hidrólisis. Esta información tiene una importancia práctica para posibles usos del PLA como embalajes de alimentos a alta humedad. El gluten ha sido elegido por sus altas propiedades barrera cuando es protegido de ambientes a alta humedad. La incorporación de lípidos en las películas de gluten no han mejorado sus performances. Pero la tecnología de la homogenización a altas presiones ha permitido mejorar la dispersión del gluten, obteniendo películas más homogéneas y con mejores propiedades funcionales. Esta tecnología ha sido, por lo tanto, elegida para producir los complejos multicapa, intercalando las películas de gluten entre dos de PLA, utilizando el tratamiendo hot press (10 MPa, 130 °C, 10 min) (...)

Os efeitos combinados do CO2 como agente bacteriostático e dos absorvedores de oxigênio, para obtenção de uma atmosfera virtualmente livre de oxigênio, foram explorados neste experimento. Bifes de alcatra e contra filé, acondicionados em bandejas de poliestireno expandido, foram envoltos por filme de alta permeabilidade ao oxigênio (PVC). Dois conjuntos de quatro bandejas foram sobrepostos no interior de embalagens de transporte com alta barreira a gases (masterpack) sob atmosfera com CO2 puro, armazenadas a 1±1 o C por períodos de 14, 28, 35 e 42 dias. Para minimizar a descoloração durante o armazenamento foram adicionados sachês absorvedores de oxigênio no interior das embalagens masterpack, com capacidade nominal de seqüestrar 1000cm 3 de O2. Embalagens sem absorvedores (controle) foram preparadas da mesma maneira. Após cada período de armazenamento, as bandejas foram retiradas das embalagens masterpack e expostas ao ar atmosférico em balcão refrigerado com temperatura de 4±2°C. A qualidade microbiológica, o desenvolvimento da cor vermelha do músculo, porcentagem de manchas, aparência e cor rosa da gordura foram avaliadas periodicamente para determinação do potencial de reavivamento da cor (reblooming). Ao longo do tempo de armazenamento, observou-se um aumento da fase lag de crescimento de bactérias psicrotróficas aeróbias nos bifes de contra filé e alcatra acondicionados com absorvedores de oxigênio. O crescimento de bactérias psicrotróficas anaeróbias e de bactérias láticas foi mais influenciado pelo armazenamento sob CO2 do que pelo uso de absorvedores de oxigênio. Os bifes acondicionados com absorvedores readquiriram coloração vermelha após exposição aeróbica, apresentaram menor proporção de manchas, foram os mais atrativos e exibiram valores de vermelho (a*) e de R630–R580 superiores ao das amostras do tratamento controle, que geralmente não apresentaram potencial de reblooming após exposição aeróbica. Após 42 dias de armazenamento, os bifes de contra filé e alcatra foram considerados aceitáveis por 77 e 49% dos consumidores, respectivamente.
Masterpack system with modified atmosphere (100% CO2) and oxygen scavengers to achieve a virtually oxygen-free atmosphere were used to prevent metmioglobin formation (brown) under surface of beef and to extend shelf-life of striploin and rump steaks packaged in polystyrene trays and over-wrapped with plastic film having a high permeability (PVC). The masterpacks were stored at 1±1 o C for 14, 28, 35 and 42 days. For each storage time, microbiological, red colour of muscles, % discoloration, appearance and pink colour of fat characteristics were measured for assessment of reblooming in product stored with and without oxygen scavengers (controls). The increase in lag phase of psychrotrophic aerobic with increasing storage was mainly dependent on the use of scavengers oxygen. The psychrotrophic anaerobic and latic bacteria were more influenced by CO2 than that use of scavenger oxygen. The steaks stored with scavengers oxygen reblooming after aerobic exposure, showed less spot fractions, were the most attractive and red and R630-R580 values were higher than controls products, that failed to bloom. After 42 days of storage, the acceptability of striploin and rump steaks were 77 e 49%, respectively.

Como líder mundial nas exportações de carne bovina, o Brasil vem se adequando às exigências dos mercados internacionais, investindo na aplicação de novos padrões de produção e comercialização. Entre as tecnologias desenvolvidas e aplicadas pela indústria de carnes, principalmente na Europa e nos Estados Unidos, a embalagem em atmosfera modificada visa a manutenção da qualidade durante a comercialização da carne in natura, centralizando as operações, rotulagem e distribuição do produto, além de estender a vida útil. Baseado no exposto, o presente trabalho teve como objetivo avaliar o efeito dos sistemas de embalagens a vácuo e em atmosfera modificada sobre parâmetros de qualidade de carne de bovinos machos inteiros e fêmeas de descarte. Músculos Longissimus thoracis e Longissimus lumborum de ambos os sexos foram porcionados em bifes, embalados a vácuo e em três tipos de atmosferas modificadas (75%O2/25%CO2; 60%CO2/0,2%CO/39,8%N2 e 40%CO2/0,4%CO/59,6%N2) e estocados sob refrigeração a 2 °C por um período de 28 dias. Foram avaliadas características de cor, pH, oxidação lipídica e protéica, índice de fragmentação miofibrilar, colágeno total; força de cisalhamento e perda de peso por cocção. Atmosferas contendo CO melhoraram a estabilidade da cor da carne in natura ao longo do período experimental, resultando em bifes de cor vermelha desejável. Bifes embalados em atmosfera com O2 e vácuo apresentaram menor estabilidade da cor. Não houve interferência dos tipos de embalagem no pH da carne, no entanto, foram observados maiores valores nos bifes de macho inteiro comparado aos de fêmea de descarte. A estabilidade oxidativa, lipídica e protéica, da carne foi drasticamente afetada pela presença de O2 na embalagem, observando-se um processo oxidativo acelerado comparado às embalagens anóxicas. Os bifes apresentaram amaciamento gradual como corroborado pelas análises de força de cisalhamento e índice de fragmentação miofibrilar nos diferentes sistemas de embalagens, porém, atmosferas contendo CO favoreceram um processo acelerado do amaciamento da carne quando comparadas ao vácuo e atmosfera com alto O2. O teor de colágeno total e as perdas de peso por cocção dos bifes não foram afetados pelos diferentes sistemas de embalagem e o período prolongado de estocagem. Houve correlações significativas (p<0,05; 0,01; 0,0001) entre determinados parâmetros de qualidade da carne para ambos os músculos e sexos.
As a world leader in beef exports, Brazil has been adapting to the demands of international markets, investing in the application of new patterns of production and marketing. Among the developed and applied technologies by the meat industry, mainly in Europe and the United States, modified atmosphere packaging is designed to ensure quality during the marketing of fresh beef, centralizing operations, labeling and distribution of the product and extends life. Based on the foregoing, the present study was to evaluate the effect of vacuum packaging systems and modified atmosphere on quality parameters of meat from bulls and cows. Longissimus thoracis and Longissimus lumborum of both sexes were portioned into steaks, vacuum-packed in three types of modified atmospheres (75%O2/25%CO2, 60%CO2/0.2%CO/39.8%N2 and 40%CO2/0.4%CO/59.6%N2) and stored under refrigeration at 2ºC for a 28 days period. Were evaluated characteristics like color, pH, lipid and protein oxidation, myofibrillar fragmentation index, total collagen, shear force and cooking loss. Atmospheres containing CO have improved color stability of fresh beef during the trial period, resulting in a beef with the desirable red. Steaks packaged in atmosphere with O2 and vacuum had a lower color stability. There was no interference of the packaging types in the pH of meat, however, higher values were observed in all male beef compared to the females of discard. The oxidative stability, lipidic and proteic of meat, has been drastically affected by the presence of O2 in the pack, observing an accelerated oxidation process compared to anoxic packaging. The steaks showed gradual tenderization as corroborated by shear force and myofibrillar fragmentation index analysis, in different packaging systems, however, atmosphere containing CO favored an accelerated process of tenderization of the flesh when compared to vacuum and high-oxygen atmospheric. The total collagen content and the cooking losses by the steaks were not affected by different packaging systems and the long time of stocking. There were significant correlations (p < 0.05, 0.01, 0.0001) between certain parameters of meat quality for both muscles and sexes.

Packaging has been on the environmental agenda for decades. It has been discussed and debated within the society mainly as an environmental problem. Production, distribution and consumption of food and drinks contribute significant to the environmental impact. However, consumers in the EU waste about 20% of the food they buy. The function of packaging in reducing the amount of food losses is an important but often neglected environmental issue. This thesis focuses on the functions of packaging that can be used to preserve resources efficiently and reduce the environmental impact of the food-packaging system. The service perspective is used to increase knowledge about consumer interaction with packages. Fifteen packaging attributes, for example, ‘easy to empty’, ‘hygienic’ and ‘contain the right quantity’, were identified as influencing the amount of food losses at the consumer. The result showed that there are potentials to both increase consumer satisfaction and decrease the environmental impact of the food-packaging system, when new packaging design reduces food losses. A model was developed that calculates the balance of environmental impact between reduction of food losses, and more packaging material. The result showed that it can be environmentally motivated to increase the environmental impact of packaging, if the amount of food losses is reduced. This is especially true for food items with high environmental impact, e.g. meat and dairy products, and for food items that have a high share of loss, e.g. bread. I have also explored to what extent packaging can influence food losses in households. The study showed that about 20% to 25% of household food waste was related to packaging. The households noted three packaging attributes as the main causes for food losses; ‘too big packaging’, ‘difficult to empty’ and ‘best-before-date’. Finally there is a discussion of packaging research in the context of sustainability principles, and suggestions for further research.

Paper IV was still a manuscript at the time of the thesis defense.

The global amount of waste generated by households, including food packaging waste, has been increasing continuously across the world, posing a massive threat to societies and the environment. Proper waste management, therefore, has become a challenging environmental issue and a priority for governments. Along with the technological advances, such as material recovery technologies, more stress has been placed on the strategies for moving away from disposal to waste prevention, separation, and recycling. Considerable efforts are being made to not only limit the overall production and the negative impact of waste on the environment and human health but also to minimize the cost of waste management. Separation of wastes at the source (i.e., source separation) is an integral part of such efforts toward enhancing the purity of collected waste and improving the quality of materials for recycling. Furthermore, sorting of waste as a habitual performance can serve as a practice for improving residents' recycling/sorting behavior. The packaging waste, including food packaging, forms a significant part of the municipal solid waste. The design of food packaging, therefore, has received a lot of attention as a useful tool to influence the consumers' sorting behavior, making it an interesting concept for research related to waste management. Presumably, the design of food packaging can meet consumers' sorting demands while being instructive and facilitating the sorting process, thus enhancing the recycling rate of the food packaging waste. Finding the ideal form of food packaging, however, requires an in-depth understanding of the packaging-consumer interactions throughout the sorting process. Considering the different characteristics of food packaging, it is expected that different food packages tend to influence a consumer in different ways. Nevertheless, the current knowledge is somewhat too general to be used by packaging developers to improve the sorting of the food packaging. Hence, the present thesis aims to provide a more in-depth insight into the influence of food packaging, as a product and service provider, on the consumer's/user's decision-making on sort of food packaging waste. The results assert that packaging to be sorted properly requires proper design to manifest its sorting related abilities such as easy to empty, easy to clean, and easy to fold, for the consumer. Selecting material, visual attributes, form, and function can amplify or reduce these sorting abilities of food packaging.

This research centres on product package design related to older people's emotional needs. In particular, knowledge concerning the design of packages for transgenerational use linked to background social data has been elicited. The most distinctive accomplishment has been an exploration of the visual appeal of packaging design in relation to age, gender, education and emotional preference of older consumers. Findings are primarily related to the interaction older people in the UK with selected aspects of package design. Three areas of research have been brought together in this thesis: packaging design and multiple choice, emotional/psychological preference for packaging design characteristics and colour appeal associated ..w ith food character in packaging design. Investigations into the 'third age' and classifications beyond utilised a large sample from the 'Thousand Elders' and a range of packaging designs for selected food items. The significant findings indicate that familiarity and emotional response to packaging designs are key determinants in older consumers' intentions to purchase. Design relating to overall perception or technical cognition are shown to correlate with age related emotional feelings of arousal. Specific findings on such correlations are described in detail. A further 'emotional appeal' was found with colour; for example, green, yellow or bright tones were the most popular colour hue and value associated with varied qualities for food packaging design for specific age groups. Differences between ages, gender and education levels (hypothesised variables linked to design choices) are also analysed and correlated; for example, gender and age rather than educational level combinations appeared to significantly influence choice. Males aged between 55 and 64 relied on their experience of functional aspects for packaging design when considering a purchase. Females in the older age group of 65-74 were more emotional and considered visual appeal in a more personal way. However, few distinguishable psychological effects were noted for the over 75 year olds in their relationship with design. Personal characteristics of older people and their choice are presented in a combination of qualitative interpretation and numeric analysis. Key findings relate to the specific nature of older consumers behaviour in their engagement with packaging design.

Packaging is an integral part of food and goods. Packaging provides safety products that comply with sanitary and aesthetic requirements, standards, ease of use and sales and promotes the competitiveness of products, protects the rights of producers and consumers in the market.

Mestrado em Biotecnologia
A produção de plásticos, baseados no uso de combustíveis fósseis, está a aumentar e estima-se que esta tendência continuará no futuro com impactos ambientais consideráveis. Os bioplásticos são uma alternativa amiga do ambiente. Biopolímeros como quitosana já foram adotados com sucesso para produzir bioplásticos que agem como substitutos do plástico em embalagem. A quitosana foi selecionada devido às suas numerosas vantagens para embalagem alimentar, principalmente devido às suas atividades antioxidantes e antimicrobiana. Por outro lado, o dióxido de titânio foi selecionado como aditivo devido à sua capacidade de retirar oxigénio do ambiente e devido à possibilidade de poder ser facilmente funcionalizado para a formação de um sensor. Isto permitiria a formação de uma embalagem ativa e inteligente na proteção do alimento. Assim, nanopartículas homogéneas arredondadas e monofásicas de anatase de dióxido de titânio (TiO2) foram usadas para melhorar os filmes de quitosana, criando um bionanocompósito. Estas nanopartículas de TiO2 foram produzidas por síntese hidrotermal, tendo sido otimizadas as condições de síntese, como a temperatura e tempo, para selecionar as condições que originam as nanopartículas com as caraterísticas desejadas. As condições escolhidas para a produção do TiO2 foram 200 ºC e 2,5 h devido ao tamanho, dispersão e tipo de nanoparticulas de TiO2 produzidas. Os filmes de quitosana foram preparados com cerca de 9 mg de nanopartículas de TiO2. Para criar uma embalagem ativa e inteligente compostos fenólicos (principalmente antocianinas) de arroz preto (Oryza sativa L. Indica) foram adicionados para funcionalizar o TiO2 (4,1 mg de extrato por filme). Os filmes foram caracterizados em relação à sua atividade antioxidante, humidade, solubilidade, hidrofobicidade da superfície e propriedades mecânicas. Os melhores resultados foram obtidos nos filmes com nanopartículas e compostos fenólicos e foi demonstrado que a forma como cada componente é adicionado altera as suas propriedades. Os melhores resultados foram o aumento da atividade antioxidante, diminuição da solubilidade e da elasticidade, elongação e resistência à tração no filme composto por pigmento e TiO2,. No entanto nestes últimos três parâmetros, a sua diminuição pode ser um aspeto positivo ou negativo dependendo das propriedades desejadas para o filme e o produto alimentar a embalar
Plastic production based in fossil fuels is rising, and predictions supports it continuous and enhanced use, with consequent environmental damage. Bioplastics are an environmentally friendly alternative. Biopolymers as chitosan have already been successfully used to produce bioplastics that act as plastic substitutes in packaging. Chitosan was chosen for its numerous advantages for food packaging namely due to its antioxidant and antimicrobial activities. On the other hand, TiO2 was selected due to its oxygen scavenging ability and due to its possibility to be easily functionalised to create a sensor. This would allow the construction of an active and intelligent packaging for food protection. Thus, monophasic anatase homogeneous round-shaped nanoparticles of titanium dioxide (TiO2) were used as filler to improve the chitosan films, creating a bionanocomposite. These TiO2 nanoparticles were produced via a hydrothermal method and its synthesis was optimized testing various reaction times and temperatures to find the conditions that create TiO2 nanoparticles with the desired features. The conditions used for the chosen TiO2 were 200 ºC and 2.5 h due to the size, dispersion and TiO2 of the nanoparticles produced. The chitosan films were prepared with about 9 mg of TiO2 nanoparticles. To develop an active and intelligent food packaging, phenolic compounds (mainly anthocyanins) from black rice (Oryza sativa L. Indica) were used to functionalise the TiO2 (4.1 mg of extract in each film). The films were characterised regarding its antioxidant activity, humidity, solubility, surface hydrophilicity and mechanical properties. The best results were from films with both nanoparticles and phenolic compounds, and it was established that the order in which they are added alters its properties. The more notable improvements are an increase in antioxidant activity and a decrease in solubility, elasticity, elongation and tensile strength in the film containing pigment and TiO2. However, the reduction of the later three properties can either be positive or negative, it depends on desired properties for the film for a chosen food product

The Food and Agriculture Organization of the United Nations estimates that one-third of food produced (1.3 billion tons annually) is lost or wasted along the food supply chain despite being still fit for human consumption. At the consumer level, misunderstanding of how expiry dates relate to food quality or safety is one of the main reasons leading to unnecessary food waste and also presenting food safety risks. The use-by date is solely used as a guide to indicate peak quality, and in many cases products may be safely consumed past their use-by date. Conversely, for products that have not passed their use-by date, food mishandling such as temperature abuse conditions or contamination can lead to foodborne illnesses. Therefore, an effective indicator for spoilage could eliminate consumer confusion and reduce food waste. In light of this, the present study aims to develop different sensors that can detect meat spoilage at low temperatures, as well as detect the presence of ethylene, which has applications in the monitoring of fruit ripening. During the spoilage of high-protein foods such as meat and fish, several gases, especially ammonia, are released due to the decomposition activity of bacteria. The presence of ammonia in a food package can thus imply that the food has been spoiled. In this study, 10,12-Pentacosadiynoic acid (PCDA) monomers were used as sensing material to detect the presence of ammonia. To render the sensor more practical, chitosan and cellulose nanocrystals (CNC) were used to form a flexible film, like a sticker. By fabricating PCDA/CNC/chitosan composite, the sensor was able to detect ammonia gas at low temperatures, such as in fridge (4 degrees Celsius) and freezer (–20 degrees Celsius) temperatures. By fabricating a PCDA/CNC/chitosan composite, the sensor could successfully detect ammonia gas at low temperatures. The sensor could also detect the spoilage of meat samples that were stored in fridge and freezer temperatures. For some climacteric fruits (e.g., avocado and kiwi), the ripe and unripe stages are barely discernible. People usually check the firmness of a fruit to determine its real-time ripening stage, which generally corresponds to the rate of ripening. To this end, colorimetric sensors are particularly useful. In this study, PCDA was functionalised with the Lawesson reagent, which replaced carboxylic headgroups with the thiol (-SH) headgroups of the PCDA. Chitosan and CNCs were used for the same purposes as the sensor that was developed for detecting ammonia. The newly developed PDA–SH/PDA/CNC/chitosan composite could detect the presence of ethylene through the Michael addition reaction. The sensor’s sensing capacity can be extended so that it is applicable in different environments that require the detection of ethylene. With the same detection aim, PCDA can be further functionalized with N-heterocyclic ligands such as 2,2′-Dipyridylamine (DP). DP can form complexes with Cu+, which has great affinity with ethylene. Due to ethylene–Cu+ binding, the Cu+/PDA- DP/PDA sensing solution changed colour from blue to red when exposed to ethylene. The sensor exhibited high specificity towards ethylene rather than the common interfering gases including carbon dioxide and nitrogen. These results can imply that a sensing material can be diversely functionalised for the same sensing purpose. The sensor capacity can be further extended by incorporating different polymers, such as the two studies mentioned above. Overall, the developed sensing platforms demonstrated great sensitivity and specificity to food quality and safety markers such as ethylene and ammonia. The multi-sensing platforms provide different sensing options and could be further functionally extended for use in different sensing applications.

La cellulosa è il polimero naturale più abbondante sulla terra, una risorsa rinnovabile che ogni anno viene prodotta in miliardi di tonnellate da molti organismi vegetali. Per questa ragione, su di essa si sta concentrando una crescente attenzione nell’ipotesi di una sua sempre maggiore applicazione nei più diversi campi. Quello del food packaging, che è ancora fortemente dipendente da materiali di sintesi e provenienti da risorse non rinnovabili, è particolarmente interessato ad un suo più ampio impiego, anche con il fine di aumentare la sostenibilità dei suoi prodotti e di ridurne l’impatto ambientale. Con questa tesi di dottorato si è inteso mettere a fuoco le potenzialità di impiego della nano cellulosa (cellulose nanocrystals, CNs), sperimentare la produzione e valutare le proprietà di alcune lacche a base di CNs, destinate a ricoprire convenzionali materiali flessibili per il confezionamento alimentare. La tesi si compone di quattro parti distinte. Nella prima parte si è inteso rappresentare lo stato dell’arte delle conoscenze e delle applicazioni della nanocellulosa, attraverso un ampio lavoro di documentazione bibliografica. Dapprima si è voluto mettere a fuoco quanto noto sulla struttura e la classificazione delle varie forme di nanocellulosa che è oggi possibile produrre e, a proposito della cellulosa nanocristallina in particolare, si è fatto il punto sulle tecniche di preparazione, la morfologia e le principali applicazioni. Da questo lavoro di documentazione sono emerse le notevoli proprietà di barriera ai gas ed a potenziali migranti, le eccellenti proprietà meccaniche (resistenza alla rottura, massima elongazione tensile, modulo di Young) e le interessanti caratteristiche termiche (transizione vetrosa, punto di fusione e di decomposizione) della CNs da sola ed in combinazione con altri materiali. Nella seconda sezione della tesi, al fine di comprendere meglio la struttura e la morfologia dei nanocristalli di cellulosa ottenuti attraverso un processo di idrolisi acida di linter di cotone, sono state utilizzate diverse tecniche analitiche avanzate, sia per la caratterizzazione qualitativa che quantitativa. E’ stato così possibile ottenere informazioni precise sulle dimensioni dei nano cristalli, il rapporto di forma, la solubilità e numerose altre loro importanti proprietà. In particolare le tecniche di TEM, SEM, e AFM sono apparse come le più adatte per osservare la morfologia dei cristalli, studiare le caratteristiche e la rugosità delle superfici trattate con lacche a base di CNs. Si è inoltre indagato sulla distribuzione delle dimensioni dei cristalli ottenuti e, grazie all’uso di FTIR, XPS e NMR, sulla natura dei gruppi funzionali disponibili e sulle loro interazioni. La terza parte della tesi è dedicata ad uno studio delle proprietà di alcuni differenti film, largamente impiegati per il food packaging (PET, OPP, OPA e cellophane), rivestiti con uno strato sottile di CNs. In particolare, è statomesso a punto il processo di laccatura e sono state misurate le proprietà ottiche (la trasparenza, l’opacità e le proprietà anti-fog), il coefficiente di frizione statico e dinamico, le energie superficiali e gli angoli di contatto, le proprietà di barriera all’ossigeno ed al vapor d’acqua. Da questo lavoro è emerso come sia effettivamente possibile rivestire di uno strato sottile (intorno ad un micron di spessore), omogeneo e continuo, film plastici differenti e che attraverso questo processo di laccatura, si riduce significativamente il coefficiente di frizione, si incrementano le proprietà anti-fog, si aumenta decisamente la barriera all’ossigeno, senza pregiudicare la trasparenza dei film di supporto. La prospettiva molto concreta è quella di costituire, in un modestissimo spessore, un coating multifunzionale con spiccate caratteristiche di sostenibilità e di sicurezza alimentare. L’ultima sezione della tesi è dedicata al lavoro fatto per sperimentare la possibile applicazione di una tecnica di rivestimento molto moderna (layer-by-layer coating, LbL) che sfrutta la formazione di legami elettrostatici tra biopolimeri caricati diversamente. In particolare si è dimostrata la possibilità di costituire lacche di un composito ottenuto mediante la sovrapposizione alternata di sottilissimi strati (da 6 a circa 30 nm) di chitosano e cellulosa nanocristallina. Il diverso pH delle soluzioni in cui vengono dispersi i due biopolimeri determina un diverso grado di ionizzazione delle cariche, rispettivamente positive del chitosano e negative della cellulosa, e di conseguenza diversi spessori e proporzioni relative dei due biopolimeri nel coating composito che si realizza. Ciò, evidentemente, permette di modulare in un ampio intervallo di valori, la permeabilità del film ricoperto. Il coefficiente di permeabilità del composito giunge a valori pari 0.02 cm3 µm m-2 24h-1 kPa-1, molto simili a quelli espressi da copolimeri a base di EVOH, in condizioni anidre. I vantaggi di un simile rivestimento sono comunque fondamentalmente legati alla sicurezza e non tossicità dei biopolimeri impiegati, dalla loro sostenibilità e dall’ampio grado di libertà disponibile nel modulare le caratteristiche finali di barriera, secondo le esigenze del prodotto da confezionare. Lo strato di lacca LbL così costituita rappresenta, in definitiva, una barriera all’ossigeno particolarmente promettente negli impieghi reali più critici anche per la concreta possibilità di realizzarla convenientemente su oggetti tridimensionali come bottiglie, vassoi e altri imballaggi finiti. In conclusione, le ricerche condotte rappresentano una base di partenza molto promettente per un’innovazione di sostenibilità e di prestazioni nel campo dell’imballaggio flessibile e meritano ulteriori approfondimenti ed applicazioni.
Being cellulose the most abundant natural polymer in biosphere, more and more attention has been paid on its new functionalities, sustainability, and renewability. Meanwhile, food packaging materials is one of the largest products we are using in daily life, but most of conventional materials are still oil-based due to their low cost and good performances. Therefore, in order to improve the sustainability and renewability of food packaging materials, this PhD dissertation focuses on development new nano-material (cellulose nanocrystals, CNs) for food packaging and includes mainly four sections. In the first section of this PhD dissertation, we reviewed the progress in knowledge on nano-cellulose first and then, specifically, on CNs. In this section the structure and classifications of various nano-cellulose preparations are included, as well as the preparation, the morphologies, and applications of CNs. In CNs applications, we reviewed that it exhibits excellent barrier, mechanical, and thermal properties itself or combined with other polymers. Particularly, the barrier properties refer to oxygen, water vapor, and migration barrier; mechanical properties are related with tensile strength, Young’s modulus, and strain percentage; the thermal properties include glass transition and melting or decomposition temperature, heat flow, and thermal mechanical parameters. In the second section of this PhD dissertation, to better understand the structure and status of CNs itself or in other polymers, we have used different powerful analytical tools for qualification and quantification. Firstly, we have obtained the relatively precise dimensions of CNs and observe its redispersability in different solvents, mainly water solutions. In the following, we could gain the information of the CNs status in other polymers in order to interpret the final performance efficiently. Finally, we preliminarily concluded that TEM, SEM, and AFM are suitable tools for observing individual crystals, estimating the roughness, and learning the morphology in different scale, respectively. As for the size distribution, functional groups, and interactions between the atoms of CNs, the particle size distributor, FTIR, XPS, and NMR are used for determinations, respectively. In the third section of this PhD dissertation, we have systematically investigated the properties of conventional films coated with CNs. In particular, we have analyzed their optical properties (transparency and haze), mechanical properties (static and dynamic coefficient of friction), anti-fog (contact angle and surface energy) and barrier properties (oxygen and water vapor transmission rates). In doing this, we have demonstrated that CNs coatings mainly lead to a reduction of friction, a premium feature for industrial applications, and that their influence on the optical properties of the packaging is not significant. Excellent anti-fog property guarantees customers more conveniently to evaluate the product inside the packages easily. At last but not the least, CNs coatings dramatically improve not only the oxygen barrier properties of conventional flexible food packaging, but also lead to a certain reduction in the water vapor transmission rate. The perspective use of CNs as multi-functional coatings favors a reduction of the required thickness for plastic films, towards a more environmentally-friendly and sustainable approach to packaging. In the last section of this PhD dissertation, we demonstrated the use of chitosan (CS)/CNs nanocomposites realized by layer-by-layer (LbL) self-assembly as oxygen barrier under different pH combinations. The oxygen permeability coefficient of CS/CNs nanocomposites is as low as 0.02 cm3 µm m-2 24h-1 kPa-1, close to EVOH co-polymers, under dry conditions. Meanwhile, we consider that CNs has no potential risks for human beings and the renewable origin of the carbohydrate polymers as significant added values that justify a deeper investigation. Finally, it deserves to be underlined also the chance of finely tuning the oxygen permeability by means of the pH values and the sharp control of the thickness associated with this process. Therefore, based on the advantages outlined above, the LbL CS/CNs nanocomposite represents a promising oxygen barrier component in transparent flexible packaging materials and semi rigid tridimensional objects (bottles, trays, boxes and etc.). Based on our researches, we conclude that CNs leads to very promising applications in food packaging field and deserves to be further investigated in the future.

A Work Project, presented as part of the requirements for the Award of a Masters Degree in Management from the NOVA – School of Business and Economics
While there is extensive research regarding the impact of television on food choices, much less is focused on an instrument able to change beliefs at the point-of-purchase: packaging. This study aims to understand how food packaging can influence children‟s attitudes and purchase decisions towards healthier choices. Therefore, the appealing components of junk food packaging will be transferred to healthy food in order to understand its effect on children: Package Evaluation, Attention to Packaging, Attitude toward the Product, Perceived Healthiness, and Purchase Intention. To measure these variables, structured questionnaires were conducted to a sample composed by 408 Portuguese children aged between 10 and 14 years old from 5th to 9th grades. This study suggests that packaging can be a way to increase the appeal of healthy food to children and, consequently, improve their food choices, taking into consideration their values and preferences.

Considering the increasing competition between brands and products, packaging has become an important framing tool to influence customers' purchasing decisions. However, given the growing environmental concerns, zero packaging has emerged as a new practice to face the challenges of preventing and encouraging the use of packaging. With the introduction of zero packaging, marketers have been forced to reframe the practice of packaging, as artifacts used to create identification and familiarity to form a state of resonance have been removed. To extend the research of resonance within the marketing communication science, the study employed a qualitative approach to explore how food retailers are utilizing the framing concept of resonance as a means to revamp the traditional packaging into zero packaging. To reframe the practice of packaging, the study embraces the concept of cognitive and emotional resonance. The findings impose that food retailers need to create personal alignments with product artifacts, environmental values and containers. By reviewing the contextual marketing communication field, zero packaging, a third resonance was utilized to understand how the food retailers adequately attract, change and retain customers. Subsequently, affirmation was discovered as the key mechanism to achieve motivational resonance, by interfering with customers’ intrinsic and personalized values/desires.

Thesis (PhD)--Stellenbosch University, 2013.
ENGLISH ABSTRACT: Modified atmosphere packaging (MAP) is a dynamic process of altering gaseous composition inside a package. It relies on the interaction between the respiration rate (RR) of the produce, and the transfer of gases through the packaging material. These two processes are dependent on numerous factors such as storage temperature, film thickness and surface area, produce weight as well as free headspace within the pack. Therefore, in order to achieve the desired modified atmosphere in a given package, it is important to understand the three basic disciplines of MAP, namely produce physiology, polymer engineering, and converting technology. In this study the effects of storage conditions and duration on physiological responses i.e. respiration (RR) and transpiration rate (TR) of two pomegranate cultivars ‘Acco’ and ‘Herskawitz’, were investigated and mathematical models were developed to predict these physiological responses at given time and storage conditions. The result of this study showed that RR of whole pomegranate fruit was significantly higher than that of fresh arils, and that temperature had a significant impact on the RR of both whole fruit and fresh arils. The influence of time, and the interaction between temperature and time also had significant influences on RR of fresh pomegranate arils. These findings highlight the significance of maintaining optimal cold-storage condition for packaged arils or whole fruit along the supply chain. In addition, mathematical models based on the Arrhenius-type equation and the power function equation coupled with Arrhenius-type equation accurately predicted the effect of temperature and the influence of time and temperature on the RR of fresh pomegranate arils for both cultivars. Furthermore, the results of experimental and model prediction studies showed that both relative humidity (RH) and storage temperature had significant effects on TR. RH was the variable with the greatest influence on TR, and it was observed that arils were best kept at 5°C and 96% RH to maintain quality for 8 days. The applicability of the transpiration model developed was validated based on prediction of TR of pomegranate arils under different combinations of storage conditions. The model adequately predicted TR and provides a useful tool towards understanding the rate of water loss in fresh pomegranate arils as affected by storage conditions and duration. The effect of passive-MAP engineering design parameters as a function of produce weight contained, storage temperature and duration on fresh pomegranate arils was investigated. The result showed that produce weight of aril content, temperature and the interaction between temperature and time had slight but insignificant effects on measured physicochemical quality attributes. However, headspace gas concentration was significantly influenced by produce weight and storage temperature. Oxygen (O2) composition decline below 2% after day 3 and 5 at 15 and 10 ºC, respectively, while samples at 5 °C did not reach below 2% throughout the study. On the other hand, CO2 levels increased significantly during storage for all packaging conditions. This study showed the importance of a systematic approach to the design of optimal MAP systems. At lowest storage temperature the inability to achieve desired modified atmosphere (MA) required for optimal storage of arils despite the increase in produce weight, suggests that the use of active gas modification (gas flushing with recommended atmosphere) would be necessary. However, the present results show that at higher temperature macro/micro perforations would be required on the polymeric films used in the present study in order to avoid critical levels of O2 and CO2. The influence of passive MAP, storage temperature and duration on volatile composition and evolution of packaged pomegranate arils was investigated. The results showed that changes in aroma compounds were dependent on cultivar differences, storage condition and duration. Using GC-MS analysis of pomegranate juice HS-SPME extracts, a total of 18 and 17 volatiles were detected for ‘Herskerwitz’ and ‘Acco’, respectively. Furthermore, flavour life (7 days) was shorter than the postharvest life (10 days) for both cultivars. There was a decrease in volatile composition during the storage period (aldehydes < alcohols < esters) while the concentration (%) and composition of ethyl esters increased with storage time. These results highlight the need for a more precise definition of flavour shelf life for MApackaged pomegranate arils and other packaged fresh produce. The importance of maintaining optimal cold storage condition, selection of appropriate packaging materials and a systematic approach to the design and application of MAP systems has also been shown.
AFRIKAANSE OPSOMMING: Gemodifiseerde atmosfeer-verpakking (GAV) is ’n dinamiese proses waartydens die gassamestelling binne-in ’n verpakking gewysig word. Dit berus op die wisselwerking tussen die respirasietempo (RT) van die produkte en die oordrag van gasse deur die verpakkingsmateriaal. Hierdie twee prosesse is van verskeie faktore soos bergingstemperatuur, dikte van die film en oppervlakte, gewig van die produkte asook vry boruimte binne-in die pakkie afhanklik. Om dus die gewenste gemodifiseerde atmosfeer in ’n gegewe verpakking te verkry, is dit belangrik om die drie fundamentele dissiplines van GAV te begryp, naamlik produkfisiologie, polimeerontwerp, en omsettingstegnologie. In hierdie studie is die gevolge van bergingstoestande en -duur op fisiologiese reaksie, met ander woorde, respirasie- (RT) en transpirasietempo (TT) van twee geselekteerde granaatkultivars ‘Acco’ en ‘Herskawitz’, ondersoek en wiskundige modelle is ontwikkel om ons in staat te stel om hierdie fisiologiese reaksies by gegewe tyd- en bergingstoestande te voorspel. Die resultaat van hierdie studie het aangetoon dat die respirasietempo (RT) van heel granaatvrugte aansienlik hoër was as die RT van vars arils, en temperatuur het beduidende uitwerking op RT van beide heel vrugte en vars arils gehad. Die invloed van tyd, en die wisselwerking tussen temperatuur en tyd het ook ’n beduidende invloed op die RT van vars granaatarils gehad. Hierdie bevinding beklemtoon die belang van die handhawing van optimale koelbewaringstoestande vir verpakte arils of heel vrugte met die aanvoerketting langs. Daarbenewens wiskundige modelle wat gebaseer op die Arrhenius-tipe vergelyking en die magsfunksie-vergelyking gepaard met Arrhenius-tipe vergelyking, die uitwerking van temperatuur en die invloed van tyd en temperatuur op die RT van vars granaatarils vir beide kultivars onderskeidelik voldoende en akkuraat voorspel. Afgesien die resultate van eksperimentele en modelvoorspellings die studies aangetoon dat beide relatiewe humiditeit (RH) en bergingstemperatuur ’n beduidende uitwerking op TT het. RH was die veranderlike met die grootste invloed op TT, en it was waargeneem dat dit die beste was om arils teen 5°C en 96% RH te bewaar (8 dae). Die toepaslikheid van die transpirasiemodel wat ontwikkel is, is bevestig op grond van voorspelling van TT van granaatarils onder verskillende kombinasies van bergingstoestande. Die model het TT voldoende voorspel en sou ’n bruikbare instrument wees ten einde die waterverliestempo in vars granaatarils en ander vars produkte, soos deur bergingstoestande en duur beïnvloed, te begryp. Die uitwerking van passiewe-GAV ontwerpparameters as ’n funksie van gewig van die produkte, bergingstemperatuur en duur op vars granaatarils is ondersoek. Dit het aan die lig gebring dat gewig van die produkte, temperatuur en die wisselwerking tussen temperatuur en tyd ’n geringe maar onbeduidende uitwerking op gemete fisikochemiese gehalteeienskappe gehad het. Die gaskonsentrasie in die boruimte is betekenisvol beïnvloed deur gewig van die produkte en bergingstemperatuur. Die O2-samestelling het tot benede 2% gedaal na 3 en 5 dae by 15 en 10 ºC, onderskeidelik, terwyl monsters by 5 °C deur die studie heen nooit laer as 2% was nie. Aan die ander kant, CO2-vlakke het gedurende berging betekenisvol verhoog wat betref alle verpakkingstoestande. Hierdie studie het die belangrikheid van ’n sistematiese benadering by die ontwerp van ’n optimale GAV-stelsel aangetoon. By die laagste bergingstemperatuur dui die onvermoë om die gewenste gemodifiseerde atmosfeer (GA) wat vir optimale berging van arils benodig word, te verkry – ondanks die toename in die gewig van die produkte – daarop dat die gebruik van aktiewe gasmodifisering (gasspoeling met aanbevole atmosfeer) nodig sou wees. Egter die huidige uitslae aangetoon dat by hoër temperatuur, sou makro/mikroperforasies op die polimeerfilms wat gebruik word in die onderhawige studie egter nodig wees ten einde kritiese vlakke van O2 en CO2 te verhoed. Die invloed van passiewe GAV, bergingstemperatuur en duur op onstabiele samestelling en evolusie van verpakte granaatarils is ondersoek. Die resultate aangetoon dat veranderinge in aromaverbindings afhanklik was van kultivarverskille, bergingstoestande en duur. Met behulp van GC-MS-analise van granaatsap HS-SPME-ekstrakte, het ons ’n totaal van 18 en 17 vlugtige stowwe vir ‘Herskawitz’ en ‘Acco’, onderskeidelik bespeur. Verder het ons waargeneem dat die smaakleeftyd (7 dae) korter was as die na-oesleeftyd (10 dae) vir beide kultivar. Daar was ’n afname in vlugtige samestelling (aldehiede < alkohole < esters) terwyl die konsentrasie (%) en samestelling van etielesters het met bergingstyd verhoog. Hierdie resultate het die aandag gevestig op die behoefte aan ’n meer presiese definisie van geur-raklewe vir GA-verpakte granaatarils en ander verpakte vars produkte. Die belang van die handhawing van die optimale koelbewaringstoestand, seleksie van geskikte verpakkingsmateriaal en ’n sistematiese benadering tot die ontwerp van ’n optimale GAVstelsel, is ook beskryf.

Microwave heating of food has increased rapidly as a food processing technique. This increases the concern that chemicals could migrate from food packaging to food. The specific effect of microwave heating in contrast to conventional heating on overall and specific migration from common plastic food storage boxes was studied in this work. The purpose was especially to determine the interaction effects of different plastics in contact with different types of foods during microwave heating. The study focused on polycarbonate (PC), poly(ethylene terephthalate) (PET), polypropylene homo-polymer (PP), co-polymer (PP-C) and random co-polymer (PP-R) packages. The migration determinations were evaluated at controlled times and temperatures, using a MAE device. The migrants were analyzed by GC-MS and HPLC. ESI-MS was evaluated as a new tool for migration determinations. Food/food simulant absorption and changes in degree of crystallinity during heating were also followed. Significant degradation of antioxidants Irgafos 168 and Irganox 1010 in PP packages occurred during microwave heating of the packages in food simulants containing ethanol, resulting in the formation of antioxidant degradation products. Degradation of PC by Fries chain rearrangement reaction leading to formation of 9,9-dimethylxanthene, and transesterification of PET leading to formation of diethyl terephthalate, were also observed after microwave heating the packages in ethanol and 90/10 isooctane/ethanol. These reactions were not observed during conventional heating of the packages at the same temperature, or after microwave heating of the packages in liquid food (coconut milk). The microwave heating also significantly increased the migration of cyclic oligomers from PET into ethanol and isooctane at 80 °C. Migration of compounds into coconut milk was slightly lower than calculated amounts using the EU mathematical model to predict migration of additives into foodstuffs. The results thus show that the use of ethanol as a fat food simulant during microwave heating can lead to a significant overestimation of migration as well as degradation of polymer or the incorporated additives. Some other detected migrants were dimethylbenzaldehyde, 4-ethoxy-ethyl benzoate, benzophenone, m-tert-butyl phenol and 1-methylnaphthalene. All identified migrants with associated specific migration limit (SML) values migrated in significantly lower amounts than the SML values during 1 h of microwave heating at 80 °C. The antioxidant diffusion coefficients in PP and PP co-polymers showed larger relative differences than the corresponding degrees of crystallinity in the same polymers and PP-R showed by far the fastest migration of antioxidants.
Mikrovågsuppvärmning av mat har ökat markant under de senaste åren. Detta ökar risken för att ämnen i plast migrerar från matförpackningar till mat. Den specifika effekten av mikrovågsvärmning i kontrast till konventionell värmning på total och specifik migrering från vanliga matförvaringslådor av plast studerades i denna avhandling. Syftet var i huvudsak att bestämma interaktionseffekter mellan olika typer av plaster och olika typer av mat under mikrovågsvärmning. Studien fokuserades på förpackningar av polykarbonat (PC), polyetentereftalat (PET), polypropylen homopolymer (PP), copolymer (PP-C) och random copolymer (PP-R). Migreringstesterna utfördes under kontrollerade tider och temperaturer genom att använda MAE. Migranterna analyserades med hjälp av GC-MS och HPLC. ESI-MS-analys utvärderades också som ny analysmetod för migreringstester. Absorption av mat- och matsimulanter samt förändringar i kristallinitetsgrad följdes också. Signifikant nedbrytning av antioxidanterna Irgafos 168 och Irganox 1010 i PP-förpackningar inträffade under mikrovågsvärmning av förpackningarna i etanol-innehållande matsimulanter, vilket resulterade i bildning av nedbrytningsprodukter från antioxidanterna. Nedbrytning av PC genom en Fries omfördelningsreaktion, vilket orsakade bildning av 9,9-dimetylxanten, samt transesterifikation av PET, vilket orsakade bildning av dietyltereftalat, observerades också efter mikrovågsvärmning av förpackningarna i etanol och 90/10 isooktan/etanol. Dessa reaktioner observerades ej efter konventionell värmning av förpackningarna under samma temperatur och ej heller efter mikrovågsvärmning av förpackningarna i riktig mat (kokosmjölk). Mikrovågsvärmningen ökade också betydelsefullt migrering av cykliska oligomerer från PET till etanol och isooktan under 80 °C. Specifika ämnens migrering till kokosmjölk var alla något lägre än migreringsvärden beräknade m. h. a. EU's officiella matematiska modell för förutsägelse av migrering från matförpackningar till mat. Dessa resultat visar att användandet av etanol som matsimulant för fet mat under mikrovågsvärmning kan leda till betydande överestimering av migrering, samt nedbrytning av polymer och additiv i polymeren. Andra detekterade migranter var till exempel dimetylbenzaldehyd, 4-etoxy-etylbenzoat, benzofenon, m-tertbutylfenol och 1-metylnaftalen. Alla identifierade migranter med tillhörande ‘specific migration limit’ (SML)-värden migrerade i betydelsefullt mindre mängder än ämnenas tillhörande SML-värden under 1 h mikrovågsvärmning under 80°C. Diffusionskoefficienterna för antioxidanterna i PP-förpackningarna visade större relativa skillnader än förpackningarnas motsvarande kristallinitetsgrader och migrering av antioxidanter var snabbast från PP-R.

QC 20120530

This thesis explores novel DV -activated, oxygen-sensitive systems. Thus, photochemical versions of the thermal blue-bottle experiment are used to illustrate the kinetics of PET reactions in homogeneous and heterogeneous photochemistry; the former via the visible light photobleaching of a MB/TEOA solution, and fast recovery in air, and the latter via the DV photobleaching of MB in a Ti02/glucose aqueous dispersion, with slow recovery, but which can be catalysed by Pt. A novel, acetone-based, water-proof Ti02/MB/glycerol/SPS colorimetric oxygen indicating film that coats on hydrophobic polymers is prepared, and is readily photobl~ached but recovers slowly. The rate of photobleaching is dependent upon DV A irradiance, [glycerol], [Ti02] and [MB]. The kinetics of the dark recovery were dependent upon T, %02, and RH. Ethanol replaced acetone, and a Pt catalyst was introduced - i.e. a Pt-Ti02/MB/glycerol/SPS colorimetric oxygen indicator, printable by flexo printing, resulted. The indicator is readily photobleached and recovery times reduced, with linear dependence upon %Pt loading. The recovery kinetics are zero order with respect to [LMB](, moderately dependent upon temperature, and sensitive to relative humidity. Pigment particles (MB and DL-threitol coated onto Ti02) are prepared and extruded in LDPE, to create a water-proof, solvent-based O2 smart plastic film. The blue-coloured indicator is readily photobleached and recovers in ~2.5 days. The rate of photobleaching is dependent upon the irradiance of UV A light. The rate of recovery is dependent upon %02, relative humidity and temperature. A Ti02 colloid is prepared for use with MB in a colorimetric oxygen indicating ink. This ink is suitable for printing onto polyester film by a DOD PU printer. The blue-coloured indicator is readily photobleached and recovers in - 12 hours in ambient air. The rate of recovery is linearly dependent upon the %02, moderately dependent upon relative humidity at 21 "C, and reduced upon reducing temperature.

Packaging is a largely neglected object of enquiry in Human Geography and, indeed, the social sciences more broadly. Yet it forms a crucial element of almost all food systems and without such mundane objects these food systems would fail or function very differently. In turn, food systems, which rely on the continuous flow of packaging and food, are vital for enabling our increasingly mobile lives. This thesis thus investigates the multiple mobilities associated with food and drink packaging. The study forms part of a wider ‘mobilities turn’ in the social sciences and is structured in two parts. The first part concentrates primarily on how packaging shapes the movement of food. The second part focuses more on the ways in which packaged food shapes the mobilities of humans. However, both these aspects of packaging’s mobile life are not viewed as separate but rather as entangled and mutually dependent on each other. Throughout the thesis attention is paid to how packaging helps standardise the repetitive and anticipated mobilities of food and humans. It is, in other words, examined as an immutable mobile that ensures the smooth flows of food and people. Thus, in the first part of the thesis it is shown how packaging ensures the smooth flows associated with highly automated, industrialised and safe packaged food production and distribution. It also opens up the mobilities of packaging to elaborate upon the similarly regular and anticipated flows of packaging as raw materials. In the second part of the thesis attention is directed towards the patterns of human mobility that packaged food permits. However, while emphasis is placed on the role of packaging in standardising and stabilising interrelated food and human mobilities across Euclidean spaces, the thesis also begins to interrogate the topological complexities and molecular mobilities of packaging. While packaging can certainly be seen to permit the smooth and relatively unproblematic flows of food and people it may also, and from another theoretical perspective, be viewed as a fluid and vibrant technology. These topologically complex movements of packaging are explored in cases that show its fluid articulation as a barrier which has profound implications for the regulated mobilities of food. The vibrancy of packaging is also examined through its importance for mobile practices and its capacity to affect travellers.

The food packaging industry is a £300bn global industry growing at a rate of 12% per year and increasingly favouring polymer or polymer-based materials. This generates 58m tonnes of "plastic" packaging waste annually in the EU and poses significant challenges for management given existing legislative constraints and increasing concerns surrounding the environmental impacts. The government, consumers, food retailers and pressure groups are all driving the demand for biodegradable packaging from renewable resources that can be disposed of with reduced impacts to the environment. Green Peace has devised a pyramid classification system of "Poisonous Plastics", which ranks plastics in terms of their harmfulness to the environment. They are campaigning against the use of oil-based materials and advocating the take up of biodegradable materials. The market for biodegradable food packaging is expanding rapidly but is still in its early stages of development and has not reached a critical mass to achieve significant market penetration. This is predominantly due to a lack of suitable materials that meet all environmental, functional and economical requirements. Whilst the long-term solution requires continued efforts in materials research and development, in the shorter term, changing working practices can abate the environmental impact of the industry. This research project tackled the challenge of environmental packaging from several directions: A novel starch-based material was developed that would fill the current gap in the food packaging market and facilitate recovery of the used materials by home composting. Using the sponsoring organisation as a case study, it was proved that by changing working practices by increasing rework and re-processing waste material for use in lower grade applications, both manufacturing costs and environmental impact can be reduced, thus benefiting both industry and the environment. A Life Cycle Assessment of selected biopolymers and oil-based polymers confirmed Green Peace's damning view of PVC and highlighted the need to develop biopolymers further. A domestic composting study of a range of commercially available "biodegradable" polymer materials revealed that a number of biodegradable packaging materials may typically biodegrade well in industrial high-temperature composting systems but fail to biodegrade under a low-temperature home composting environment and thus alerted the potential pitfall in waste management of some biodegradable polymers.

2 pp.
With the exception of infant formula and baby food, product dating is not required by federal regulations. There is no uniform system used for food dating by manufacturers in the U.S. Although dating of some foods is required by more than 20 states, some states do not require any date codes. This publication is a brief guide for how to read food dating, which includes; types of dates, safety after dates expire, changing dates, dating of infant formula and baby food, can codes, dates on egg cartons, and storage times.

Revised 06/2015; Originally published: 07/2006
3 pp.
Nutritious food is an important part of individual health and wellness. One way to ensure food is nutritious is to check the date on packages. The date is a guideline to help consumers use food when it is at its peak quality or before spoilage begins. Proper storage conditions and times are also essential in keeping healthy food safe to consume.

Thesis (Master)--İzmir Institute of Technology, İzmir, 2005.
Keywords: Biopreservatives, antimicrobial enzymes, antioxidant proteins, edible films, functional packaging materials. Includes bibliographical references (leaves.88-101).

Food packaging should ensure the safety and quality of food, minimize spoilage and provide an easy way of storing and handling it. Barrier coatings are generally used to meet the demands placed on fibre-based food packages, as these have the ability to regulate the amount of gases that can enter them. Some gases are detrimental to food quality: oxygen, for example, initiates lipid oxidation in fatty foods. Using both experimental data and computer modelling, this thesis explains some aspects of how the structure of barrier coatings influences the mass transport of oxygen with the aim of obtaining essential knowledge that can be used to optimize the performance of barriers. Barrier coatings are produced from polyvinyl alcohol and kaolin blends that are coated onto a polymeric support. The chemical and physical structures of these barriers were characterized according to their influence on permeability in various climates. At a low concentration of kaolin, the crystallinity of polyvinyl alcohol decreased; in the thinner films, the kaolin particles were orientated in the basal plane of the barrier coating. The experimental results indicated a complex interplay between the polymer and the filler with respect to permeability. A computer model for permeability incorporating theories for the filled polymeric layer to include the polymer crystallinity, addition of filler, filler aspect ratio and surrounding moisture was developed. The model shows that mass transport was affected by the aspect ratio of the clay in combination with the clay concentration, as well as the polymer crystallinity. The combined model agreed with the experiments, showing that it is possible to combine different theories into one model that can be used to predict the mass transport. Four barrier coatings: polyethylene, ethylene vinyl alcohol + kaolin, latex + kaolin and starch were evaluated using the parameters of greenhouse gas emissions and product costs. After the production of the barrier material, the coating process and the end-of-life handling scenarios were analysed, it emerged that starch had the lowest environmental impact and latex + kaolin had the highest.
Food packaging is required to secure the safety and quality of food, as well as minimize spoilage and simplify handling. Barrier coatings are generally used to meet the demands placed on fibre-based food packages, as these have the ability to regulate the amount of gases that can enter them. Some gases are detrimental to food quality: oxygen, for example, initiates lipid oxidation in fatty foods. This thesis focuses on the mass transport of oxygen in order to gain deeper knowledge of, and thereby optimise, the performance of barrier coatings. This experimental study, together with computer modelling, characterized the structure of barrier materials with respect to the mass transport process. The performance of the barriers was evaluated based on the parameters of environmental impact and product costs. As the long-term aim is to use non-petroleum-based barrier coatings for packaging, these should be evaluated by assessing the properties of the material in question, its functionality and its environmental impact to provide more insight into which materials are desirable as well as to develop technology. The results from this study indicate that several parameters (the orientation, concentration and aspect ratio of the clay and the polymer crystallinity) influence the properties of a barrier. Using this knowledge, researchers and food packaging engineers can work toward improving and customising renewable barriers.
VIPP

The limited fossil fuels reserves, as well as serious pollution problems, have led to a continuously growing interest in the use of sustainable materials obtained from renewable sources for many different applications. Among these materials, biopolymers, and in particular the class of biopolyesters, could potentially replace traditional plastics. Their versatility and their ability to undergo degradation in the environment where they are disposed, is of particular interest both for food packaging (when recycling is not possible due to organic matter contamination as well as multi-layered structures) and for biomedicine, in case of temporary applications, such as controlled drug release or tissue engineering. If these materials hydrolyse in the human body, it is possible to avoid the removal of the implant through surgery. In this framework, aim of the present research project was the synthesis and characterization of new bio-based and biodegradable polyesters and copolyesters, with tailored properties in relation to the intended use, in the fields of food packaging, which is one of the most demanding in terms of plastic sources, and regenerative medicine, as it represents the new frontier of biomedicine. The synthetic routes adopted (i.e. two-step melt polycondensation, ring opening polymerization and chain extension) are solvent-free, simple and economic, and can be easily used for industrial scale-up. Monomers from renewable sources were preferred over the ones obtained from fossil fuels. Moreover, copolymerization turned out to be a winning strategy to modify the polymers of interest. Starting from polyesters, the aliphatic (i.e. polylactic acid, poly(butylene succinate), polymers containing cyclohexane ring) and aromatic ones (i.e. polymers containing furan and thiophene rings), all characterized by high stiffness and low degradation rates, it was possible to obtain more flexible materials with higher biodegradation rates, particularly suitable for soft tissue engineering and for the realization of flexible food packaging films.

During recent years there has been a growing interest towards emotion in consumer behavior. One of the innovative fields of the economic research is the neuromarketing approach. In this elaboration, it is going to be presented a neurometric study regarding the influence of emotion, interest and mental effort during the tactile exploration of a series of food packaging during the open, pour and close phases. Due to the very experimental nature of this research, the two very first trials will be presented followed by the main set up protocol with a sample of 24 young people with an average age of 25. Data have been gathered with EEG, HR and GSR devices together with some psychometrical work as a support. The research outcomes provide cerebral and emotional values towards different phases of usability of different food packaging. Given the uncertainty in the justification of the results, this research is intended as a pilot, by contributing to enhance forthcoming type of usability exploration studies. Keywords: Neuromarketing, Food Packaging, Emotional behavior, Touch, Usability, EEG, HR, GSR

Food products undergo numerous spoilage processes due to their highly perishable nature. Decreased food quality causes food borne diseases that affect the public health and well-being of the society. Therefore, manufacturers, retailers, consumers and regulatory agencies demand higher quality standards, and the adoption of strategies that enable the real time monitoring/traceability of the food quality throughout the supply chain. Recently the advances in the food packaging led to the development of active, intelligent and smart packaging materials able to improve the food quality, to increase the shelf life and to provide real time information about the condition of the food products. Although in the field numerous studies are continuously reported, there is still the need for the development of biocompatible, cost effective and highly performant systems easily scalable and applicable in everyday life. This thesis is focused on the development of active, and intelligent packaging biocomposite materials by utilizing functional fillers of natural origin, following cost effective, and easily scalable methods. Specifically, the first part of this study is focused on the modification of an already widely used polymer in food packaging, the low-density polyethylene, in order to improve its water vapor barrier properties and to transform it to a functional material with antioxidant properties, expanding thus its use in active packaging. This is succeeded by introducing into the polymer curcumin powder as filler, following the most common method for polyethylene processing used in industry, the melt processing. The developed composite shows excellent water vapor barrier and antioxidant properties making thus possible its use in active packaging for the shelf life increase of food products. In the second part of this study, an intelligent packaging porous indicator is developed by the combination of polyvinyl alcohol, microcrystalline cellulose and anthocyanins extracted from red cabbage. The specific material is able to indicate the food spoilage through a distinct color change that can be perceived by the naked eye and by non-expert users. In the third part of the present study, an smart packaging material is developed based on red cabbage powder and chitosan that combines the properties of both the active and intelligent packaging materials in a single system. The developed bioplastic presents excellent antioxidant activity, biodegradability and rapid color changes to the food’s pH fluctuations during the spoilage process indicating thus its quality deterioration.

Modified atmosphere packaging storage combines an atmosphere of higher carbon dioxide and lower oxygen levels than air, with chilling temperatures to extend shelf-life of fresh fruits. In three modified atmosphere packaging storage trials, blueberries were packaged in film bags with different gas permeabilities, and stored at about 4°C. Storage of blueberries in packages of a film with intermediate gas permeability produced an aerobic atmosphere and a relatively low carbon dioxide level, resulting in rapid growth of yeast and molds on blueberries. Packaging blueberries in a film with very low gas permeability created a high carbon dioxide almost anaerobic atmosphere, which successfully inhibited yeast and mold growth on blueberries for up to eight weeks. The possibility of yeast inhibition by antifungal compounds accumulated in blueberries stored under modified atmosphere packaging conditions was investigated by using the disk diffusion assay. The results of these assays showed the absence of antifungal activity against two Rhodotorula species, a Zygosaccharomyces species, a Cryptococcus species, a Debaryomyces species, and indicated that the inhibition of yeast growth was due to low temperature, high carbon dioxide level and anaerobic conditions. The effects of temperature and atmosphere composition were investigated by using natural flora of blueberry juice and two yeast isolates grown in sterilized juice. At 21°C, yeast growth was slow in the presence of carbon dioxide and absence of oxygen. At low temperature, yeast growth was slow in the presence of oxygen, but was inhibited in the anaerobic, high carbon dioxide environment. It is proposed that the micro-aerobic environment of modified atmosphere packaging storage might have allowed slow desaturation of yeast membrane fatty acids which enabled yeasts to maintain membrane fluidity and function at low .temperature. Furthermore, yeast growth during storage of modified atmosphere packaged blueberries may be affected by low temperature and high carbon dioxide conditions.
Land and Food Systems, Faculty of
Graduate

Much of the interest concerning bioactive protein immobilization onto solid supports can be attributed to the many potential applications protein-modified surfaces may have in the area of biotechnology. Immobilized bioactive proteins (e.g. antibodies, enzymes) have been used in countless immunoassays, as well as in clinical analysis and diagnostics, in biosensors, and in various industrial applications, including food processing. In this frame, this PhD thesis research project aimed at developing strategies to immobilize food-relevant bioactive proteins onto various solid supports, and at exploiting the interactions between the proteins and the solid matrices considered in this peculiar project to design either innovative packaging materials or novel nanotech-based analytical tools. Within the overall objective mentioned above, this project was subdivided into the following activities: 1. preparation of an antimicrobial biodegradable packaging material by binding lysozyme onto papers opportunely modified with polyelectrolytes; 2. preparation of biofunctionalized magnetic nanoparticles by binding specific food bioactive proteins to a conveniently activated dextran coating on the particle surface, for cellular targeting of conjugates; 3. preparation of magnetic nanotracers for addressing molecular recognition events, and use of the nanotracers to improve current analytical protocols. Novel food processing and new packaging strategies are being developed as a response to both consumer demand for and industrial trends towards mildly preserved, tasty, and convenient food products with prolonged shelf-life and controlled quality. Globalization of the food trade and recent food-borne microbial outbreaks are driving forces in the search for innovative ways to inhibit microbial growth in foods while maintaining quality, freshness, and safety. In this frame, one of the most innovative developments in the area of food packaging is the design of antimicrobial biopolymer-based active packaging materials incorporating biocides into or onto the surface of polymers themselves. In our studies, we addressed the interactions between charged polysaccharides and lysozyme, monitoring the protein structural changes and rearrangements consequent to noncovalent bonds with the polysaccharides. Lysozyme was incubated for different times and at different temperatures with soluble carboxy-methyl cellulose (CMC), and polygalatturonic acid (PGA), in the presence/absence of salts (NaCl), non-ionic chaotropes (urea), and anionic detergents (sodium dodecyl sulphate). The various systems were then analysed by a number of spectroscopic methodologies that demonstrated that the charged polyelectrolytes do not impair the structural and functional properties of lysozyme. Tryptophan fluorescence measurements showed that soluble CMC improves the thermal stability of the tertiary structure of lysozyme above 60°C, and has little if any effect on the stability of its secondary structure, as demonstrated by far-UV circular dichroism measurements. This data paved the way to the addition of CMC and PGA to paper-based packaging materials intended to incorporate lysozyme as antimicrobial not only because this improves the incorporation yield (mainly due to electrostatic interactions) and allows modulation of protein release, but also because it results in stabilization and preservation of the protein structure and activity during drying at 100°C, mimicking the heating steps in the paper making process itself, and would likely prolong the operative shelf-life of the resulting active packaging. The second part of this project dealt with the preparation of nanotechnological food-related applications. Nanotechnology is an emerging multidisciplinary field of applied science and technology which provides the methods and a sound framework for understanding and developing materials and products with at least one dimension smaller than 100 nm. Advancement in processes for producing nanostructured materials has led to the development of biocompatible magnetic supports with potential biochemical and biotechnological applications. This kind of support is generally synthesized by encapsulating magnetic materials within a polymeric layer. The interest for magnetic nanosupports is not only limited to the obvious ease of their separation under micro- and nanofluidic conditions, or to their entrapment in coatings and films. Most relevant is the fact that nanostructures can be conjugated to biologically active molecules, including hormones, antibodies, and various peptides, taken up by cells, and circulated among tissues expressing their cognate receptors. Given their intrinsic magnetism, and the perturbation induced on nuclear magnetism by other ferromagnetic species, magnetic nanoparticles may be used as tracers in NMR and imaging-NMR experiments, are detectable under appropriate conditions in standard transmission electron microscopy, and have demonstrated their potential in sensing a number of reversible molecular interactions, such as protein-protein, DNA-DNA, protein-small molecule, and enzyme reactions. In particular, we considered the pathway to design and prepare nanotracers by covalently binding food-related bioactive proteins to dextran-coated iron oxide magnetic nanoparticles (NP). The particles, with a diameter of 70-90 nm, were synthesized by chemical co-precipitation from an aqueous solution of Fe3+, Mn2+, and Zn2+ chloride, and then coated with dextran. Proteins considered in our studies included food allergens (betalactoglobulin), antibodies to food proteins (anti-gliadin IgGs), and enzymes. Trypsin was immobilized since it provides ease of quantification, and because of its usefulness in interactomics studies. RNAse was also conjugated to NP and used as structural probe by extending to NP conjugates some physico-chemical methodologies already used for characterization of the free enzyme. NP were modified either by epoxydation, followed by amination and succinylation, or by carboxymethylation in order to introduce on dextran carboxyl groups that were then converted by carbodiimide into reactive esters, allowing the subsequent coupling with different specific food proteins added in the reaction mixture. The successful coupling to the NP of all the proteins used in this project was assessed and measured by a number of different procedures. Microscopic, immunological, enzymatic, and physico-chemical approaches were used, whereas spectrofluorimetric techniques have proven not to be useful due to the high scattering and absorbance of the iron-oxide based particles that prevented us from obtaining reliable results. Size and morphology of both unmodified and functionalized NP were characterized by transmission electron microscopy. These measurements showed that aggregation phenomena were induced by both dextran activation approaches and, in particular, by the various centrifugation steps required in the functionalization process, although fresh unmodified NP also tend to form aggregates. However, the procedure based on carboxymethylation resulted in the lowest extent of particle aggregation. Dot blotting with specific antibodies, followed by immunoenzymatic detection of the bound antibodies, demonstrated the actual presence of betalactoglobulin (BLG) on the conjugated NP. Competitive ELISA tests performed by using conjugates between carboxymethylated NP and BLG led us to measure a coupling yield of 20 μg protein per mg NP. This indicates that each NP, assuming an average mass of 1 MDa for a particle of the given composition and diameter, binds one bioactive protein molecule. The resulting conjugates were then used to address the issue of allergen recognition and subsequent uptake by cell model systems. In particular, human monocytes were incubated with unmodified and conjugated NP and then separated by MACS® technology, that uses a magnetic field strong enough to retain cells that integrate even the smallest amount of magnetic material. We could therefore study the uptake of both kinds of particles by this peculiar cell line: BLG-conjugated NP are endocytosed in higher amounts and faster with respect to non-conjugated NP. Indeed, the presence of bioactive BLG favors particle endocytosis, although a certain extent of particle internalization was assessed and may be due to non specific interactions between the NP and cell membranes. Both kinds of NP were also used for assessing via different microscopy techniques (optical, fluorescence and electron microscopy) the uptake by Triticum durum sprouts, and the particle effects on model animal cell systems. Tests aimed at assessing the citotoxicity of unmodified and conjugated NP showed that the viability of both differentiated HT-29 and Caco-2 cells after various times of incubation with the NP was close to that of control untreated cells, indicating the full biocompatibility of these particles with these in vitro intestinal cellular models. This result was confirmed by both the cell proliferation rate and the levels of apoptotic markers that were unaffected by 24 hours incubation with the same NP. Trans-Epithelial Electric Resistance measurements were performed on Caco-2 cells differentiated towards an epithelial structure, and demonstrated that incubation with unmodified and conjugated NP increases the TEER. This reveals a direct effect on the paracellular permeability of intestinal cells by the NP that might act as protective agents against foreign molecules that are potentially dangerous for the integrity of the epithelial barrier made by the cellular tight junctions. The same immobilization approaches described above were used to develop magnetic nanotracers that may be used in interactomics studies for assessing molecular recognition events occurring in the complex machineries involved in cofactor and protein assembly. We immobilized commercial anti-gliadin IgG to the NP, and we subsequently performed, as test of protein immobilization, dot-blotting and immunoprecipitation experiments in the presence of gliadins that showed that anti-gliadin IgG coupled to the NP were able to recognize bioactive protein epitopes after the binding procedure. The coupling ratio of both our functionalization approaches was also estimated by conjugating analytical-grade trypsin to the dextran-coated NP, and by evaluating the immobilized enzyme activity on synthetic (benzoyl-L-arginine p-nitroanilide) and complex substrates (caseins). Although yields were in all cases quite low, they compare well with those reported for equivalent procedures reported in the literature. Most relevant is the fact that carboxymethylation resulted in a higher protein/particle ratio that was comparable to that obtained by ELISA in the case of BLG. Moreover, NP-trypsin conjugates were used in interactomics experiments and succeeded in recovering a trypsin inhibitor from a protein solution paving the way to their use as nanosized probes for the development of innovative analytical food-related tools. Possible changes in the thermal stability of the NP-bound RNase were investigated by DSC experiments that demonstrated that the presence of NP did not alter the denaturation curve of RNase, although the amount of bound RNase was too low to detect a differential heat flow after washing away unbound protein. These studies pave the way to the use of the conjugates between magnetic NP and bioactive proteins as biological tracers in order to monitor via appropriate techniques the intracellular and/or intratissutal path of specific proteins (with particular reference to food allergens, to food-derived compounds of known toxicity, as well as to protein-derived materials that could act as nutraceuticals), and to elucidate specific complex cell machineries that involve specific interactions between proteins and other biomolecules (with a special focus on systems that have been previously studied in our lab).

Terracotta vessels are about understanding how we can store food by using a new product solution and how we could use less energy and waste less food in doing so. This project is an attempt to minimise the energy usage in our homes but also to gain greater understanding about the food we choose to bring into our homes and what we can do to avoid throwing it away.

The object of this research was to develop a retort for research and development of thermal processes which use common commercial thermal processing techniques. An FMC 500W laboratory sterilizer, designed to operate with an FMC weir product racking system, was modified for conventional steam, positive flow steam/air and water immersion/air overpressure thermal processing of foods in thin profile retortable packages. The research included the modification of the retort plumbing and the fabrication of a set of product trays and a racking system. The completed system was tested for temperature distribution and stability, and heat transfer distribution for each processing mode. The latter was achieved by comparing the heat penetration parameters calculated from the centerpoint temperature histories of conduction heating teflon transducers.
Applied Science, Faculty of
Graduate

This report focuses on the study of nanomaterials as a packaging material for the food industries. Reviews were carried out and the various properties exhibited by various nanomaterial used in the packaging industry were looked into. An investigation was also done on carbon nanotubes which are used to a large extent as reinforcing materials in the development of new class of nanocomposites. This report also traces the cause of sustainability problems associated with the use of nanomaterials in the food packaging industry. It analyzes and extrapolates the prospect of additional capabilities that human may gain from the development of nanomaterial in the food industry in order to ascertain environmental sustainability.
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Industrial applications of computer vision often utilize traditional image processing techniques whereas state-of-the-art methods in most image processing challenges are almost exclusively based on convolutional neural networks (CNNs). Thus there is a large potential for improving the performance of many machine vision applications by incorporating CNNs. One such application is the classification of juice boxes with straws, where the baseline solution uses classical image processing techniques on depth images to reject or accept juice boxes. This thesis aim to investigate how CNNs perform on the task of semantic segmentation (pixel-wise classification) of said images and if the result can be used to increase classification performance. A drawback of CNNs is that they usually require large amounts of labelled data for training to be able to generalize and learn anything useful. As labelled data is hard to come by, two ways to get cheap data are investigated, one being synthetic data generation and the other being automatic labelling using the baseline solution. The implemented network performs well on semantic segmentation, even when trained on synthetic data only, though the performance increases with the ratio of real (automatically labelled) to synthetic images. The classification task is very sensitive to small errors in semantic segmentation and the results are therefore not as good as the baseline solution. It is suspected that the drop in performance between validation and test data is due to a domain shift between the data sets, e.g. variations in data collection and straw and box type, and fine-tuning to the target domain could definitely increase performance. When trained on synthetic data the domain shift is even larger and the performance on classification is next to useless. It is likely that the results could be improved by using more advanced data generation, e.g. a generative adversarial network (GAN), or more rigorous modelling of the data.