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This research was aimed to make biolayer coatings enriched with orange peel essential oil (OPEO) on synthetic laminate, oriented poly(ethylene-terephthalate)/polypropylene (PET-O/PP). Coating materials were taken from biobased and renewable waste sources, and the developed formulation was targeted for food packaging. The developed materials were characterized for their barrier (O2, CO2, and water vapour), optical (colour, opacity), surface (inventory of peaks by FTIR), and antimicrobial activity. Furthermore, the overall migration from a base layer (PET-O/PP) in an acetic acid (3% HAc) and ethanol aqueous solution (20% EtOH) were measured. The antimicrobial activity of chitosan (Chi)-coated films was assessed against Escherichia coli. Permeation of the uncoated samples (base layer, PET-O/PP) increased with the temperature increase (from 20 °C to 40 °C and 60 °C). Films with Chi-coatings were a better barrier to gases than the control (PET-O/PP) measured at 20 °C. The addition of 1% (w/v) OPEO to the Chi-coating layer showed a permeance decrease of 67% for CO2 and 48% for O2. The overall migrations from PET-O/PP in 3% HAc and 20% EtOH were 1.8 and 2.3 mg/dm2, respectively. Analysis of spectral bands did not indicate any surface structural changes after exposure to food simulants. Water vapour transmission rate values were increased for Chi-coated samples compared to the control. The total colour difference showed a slight colour change for all coated samples (ΔE > 2). No significant changes in light transmission at 600 nm for samples containing 1% and 2% OLEO were observed. The addition of 4% (w/v) OPEO was not enough to obtain a bacteriostatic effect, so future research is needed.

U današnje vrijeme velika je potražnja potrošača za hranom visoke kvalitete te hranom bez kemijskih konzervansa i s produljenim rokom trajnosti. Održavanje visoke kvalitete tijekom dužeg vremena lakopokvarljivih prehrambenih proizvoda je tehnološki izrazito zahtjevno, budući da meso, perad i riba prolaze kroz velike promjene tijekom procesa prerade zbog visokog sadržaja vode koja potpomaže mikrobni rast. Primjena jestivih filmova i prevlaka učinkovita su metoda za očuvanje kvalitete mesa, peradi i ribe, budući da osiguravaju potrebnu barijeru na vodenu paru i ograničavaju prijenos plinova (kao što su O2 i CO2) odgovornih za kvarenje hrane. Jestivi filmovi i prevlake se također mogu koristiti i kao nosači funkcionalnih sastojaka s ciljem očuvanja ili čak poboljšanja kvalitete hrane. Nadalje, mogu poboljšati kvalitetu i izgled upakiranog proizvoda sprječavajući migraciju tvari arome i mirisa te očuvanje strukturalnog integriteta proizvoda. Posebnu kategoriju čine eterična ulja koja su prirodni konzervansi bogati antimikrobnim aktivnim tvarima. Stoga, njihovom inkorporacijom u jestive prevlake i filmove moguće je dizajnirati novu kategoriju anitimikrobne aktivne ambalaže s ciljem poboljšanja mikrobne stabilnosti i produženja trajnosti svježeg mesa i ribe. U ovom radu predočen je osvrt na osnovne principe s primjerima primjene jestivih filmova na proizvodima od mesa i ribe., Nowadays there is a growing interest worldwide in high quality foods, without synthetic preservatives, and that have a longer shelf life. Maintaining the high quality of perishable food over long storage periods is technologically difficult, as meat, poultry and fish are subject to major changes due to their high water content, which favours microbial growth. Edible films and coatings are a good complement for the preservation of meat, poultry and fish, as they can provide protection by acting as barriers to moisture migration and limiting the diffusion of gases (such as O2 or CO2) that are important for food spoilage. Edible films and coatings have also been studied as potential carriers of additives and other functional ingredients to maintain or even improve food quality. They can also improve the quality and appearance of a food by preventing the migration of flavours and aromas and providing structural integrity. A special category belongs to essential oils as natural preservatives rich in antimicrobial substances. Their incorporation forms a new category of antimicrobially active edible coatings and films that improve microbial stability and extend the shelf life of fresh meat and fish. This article presents the general principles with some examples of applications for meat and fish., Heutzutage besteht weltweit ein wachsendes Interesse an hochwertigen Lebensmitteln, die ohne synthetische Konservierungsstoffe hergestellt wurden und eine längere Haltbarkeit aufweisen. Die Aufrechterhaltung der hohen Qualität von verderblichen Lebensmitteln über lange Lagerungszeiträume ist technologisch schwierig, da Fleisch, Geflügel und Fisch aufgrund ihres hohen Wassergehalts, der das Wachstum von Mikroorganismen begünstigt, starken Veränderungen unterworfen sind. Essbare Folien und Beschichtungen sind eine gute Methode für die Konservierung von Fleisch, Geflügel und Fisch, da sie Schutz bieten können, indem sie als Barrieren für die Feuchtigkeitsmigration wirken und die Diffusion von Gasen (wie O2 oder CO2) begrenzen, die für den Verderb von Lebensmitteln wichtig sind. Essbare Folien und Beschichtungen wurden auch als potenzielle Träger von Zusatzstoffen und anderen funktionellen Zutaten verwendet, um die Lebensmittelqualität zu erhalten oder sogar zu verbessern. Sie können auch die Qualität und das Aussehen eines Lebensmittels verbessern, indem sie die Migration von Geschmacks und Aromastoffen verhindern und für strukturelle Integrität sorgen. Eine besondere Kategorie sind ätherische Öle als natürliche Konservierungsmittel, die reich an antimikrobiellen Substanzen sind. Ihre Einarbeitung bildet eine neue Kategorie antimikrobiell aktiver essbarer Beschichtungen und Folien, die die mikrobielle Stabilität verbessern und die Haltbarkeit von frischem Fleisch und Fisch verlängern. In diesem Artikel werden die allgemeinen Grundsätze mit einigen Anwendungsbeispielen für Fleisch und Fisch vorgestellt., Hoy en día, la demanda de los consumidores por alimentos de alta calidad y alimentos sin conservantes químicos y con una vida útil prolongada es alta. Mantener una alta calidad de los alimentos perecederos durante un largo período de tiempo es tecnológicamente extremadamente exigente, ya que los productos cárnicos y pesqueros están sujetos a cambios importantes durante el procesamiento debido a su alto contenido de agua que favorece el crecimiento microbiano. La aplicación de películas y recubrimientos comestibles es un método eficaz para conservar la calidad de la carne, carne de aves y pescado, ya que proporcionan la barrera de vapor necesaria y limitan la transferencia de gases (como O2 y CO2) responsables del deterioro de los alimentos. Las películas y recubrimientos comestibles también pueden ser utilizados como portadores de ingredientes funcionales con el objetivo de conservar o incluso mejorar la calidad de los alimentos. Además, pueden mejorar la calidad y el aspecto del producto envasado evitando la migración de sustancias aromatizantes y olores y preservando la integridad estructural del producto. Los aceites esenciales representan una categoría especial de conservantes naturales ricos en sustancias activas antimicrobianas. Por lo tanto, al incorporarlos en los recubrimientos y películas comestibles, es posible diseñar una nueva categoría de envases activos antimicrobianos con el objetivo de mejorar la estabilidad microbiana y prolongar la vida útil de la carne y del pescado fresco. Este artículo presenta una revisión de los principios básicos con ejemplos de la aplicación de películas comestibles en productos cárnicos y pesqueros., Oggigiorno, la domanda dei consumatori rivolta agli alimenti d’alta qualità, privi di conservanti chimici e di lunga durata è molto grande. Mantenere alta la qualità dei prodotti alimentari facilmente deperibili per lungo tempo è tecnologicamente molto complesso, giacché la carne, il pollame e il pesce, a causa del loro grande contenuto d’acqua che favorisce la crescita batterica, passano attraverso grandi alterazioni durante il processo di lavorazione. L’utilizzo di pellicole e di rivestimenti commestibili, che garantiscono la necessaria barriera al vapore acqueo e limitano la trasmissione dei gas (ad es. O2 e CO2) responsabili del deterioramento dei prodotti alimentari, è un metodo efficace per conservare intatta la qualità della carne, del pollame e del pesce. Le pellicole e i rivestimenti commestibili possono anche essere impiegati come portatori d’ingredienti funzionali finalizzati a conservare o, addirittura, migliorare la qualità del cibo. Possono, inoltre, migliorare la qualità e l’aspetto del prodotto confezionato, impedendo la migrazione dei sapori e degli aromi e conservando integra la struttura del prodotto. Fanno categoria a sé gli oli eterici, conservanti naturali ricchi di sostanze attive antimicrobiche. Incorporando questi ultimi nelle pellicole e nei rivestimenti commestibili, è possibile creare una nuova categoria di imballaggi antimicrobici che consentono di migliorare la stabilità microbica e prolungare la durata della carne e del pesce freschi. Questo studio propone uno sguardo sui principi fondamentali e qualche esempio dell’utilizzo delle pellicole commestibili sui prodotti a base di carne e pesce.

The use of Allium species and their extracts has been known since immemorial times due to their health beneficial properties. It is known that functional properties of Allium genus come from the high content of bioactive compounds. The biological activity of Allium extracts will be conditioned by the type of Allium variety, agricultural conditions, and specific extraction process used since all these factors affect the content and the profile of bioactive compounds. Innovative extraction techniques in comparison to conventional processes could be considered as a promising tool to recover bioactive compounds from Allium spp. with antimicrobial and anti-inflammatory properties. Trying to fill the gap in the literature, this paper reviews the chemical composition, the effects of processing on the nutritional and bioactive composition of Allium species and their extracts. Moreover, the antimicrobial and anti-inflammatory effects, as well as the bioavailability of bioactive compounds of edible members from the Allium genus is discussed.

Svježe meso i riba prirodno sadrže veliku količinu vode koja se, zbog oksidacijskih procesa i oštećenja stanične membrane nakon rezanja, otpušta u obliku mesnog soka u upakirani proizvod. Prisutni mesni sok potrošač doživljava kao nepoželjnu karakteristiku, te stoga slijedi i njegovo odbijanje kupnje takvog proizvoda. Isto tako, višak vode potiče mikrobiološki rast, smanjujući stabilnost i trajnost upakiranog mesa. Kako bi se izbjegao taj problem, i postigao privlačan izgled proizvoda, kod pakiranja mesa i ribe koriste se podlošci za apsorpciju mesnog soka. Uporaba apsorbera vlage zajedno sa spojevima sa antimikrobnim djelovanjem rezultira mikrobiološki ispravnim proizvodom dobre kvalitete tijekom njegovog roka trajnosti, Raw meat and fish naturally contain a high amount of water which is, due to the oxidation process and cellular damage, deliberated in the packaging container. The exuding liquids are a sign of undesirable meat characteristics from the customer’s perception, resulting in non-purchasing this product. Furthermore, excess water supports the microbial growth, thus reducing stability and shelf-life of the packaged meat. To overcome such effects and to achieve the acceptable and attractive appearance, absorbent pads are commonly used in the meat industry. Thus, an application of absorbent pad with the antimicrobial agent will result in good quality product and ensure its safety during the entire shelf-life., Rohes Fleisch und Fisch enthalten von Natur aus eine hohe Menge an Wasser, das aufgrund des Oxidationsprozesses und der Zellschädigung im Verpackungsbehälter abgesetzt wird. Die austretenden Flüssigkeiten sind in der Wahrnehmung des Kunden ein Zeichen für unerwünschte Eigenschaften des Fleisches, was zum Nichtkauf des Produktes führt. Darüber hinaus unterstützt überschüssiges Wasser das mikrobielle Wachstum und verringert so die Stabilität und Haltbarkeit des verpackten Fleisches. Um solche Effekte zu überwinden und ein akzeptables und attraktives Erscheinungsbild zu erreichen, werden in der Fleischindustrie üblicherweise saugfähige Pads verwendet. Die Anwendung von Saugeinlagen mit antimikrobiellem Wirkstoff führt zu einer guten Produktqualität und gewährleistet die Sicherheit des Produkts während der gesamten Haltbarkeitsdauer., La carne y el pescado frescos contienen de forma natural una gran cantidad de agua que, debido a los procesos de oxidación y al daño de la membrana celular después del corte, se libera en forma de jugo de carne en el producto envasado. El consumidor percibe el presente jugo de carne como una característica indeseable y, por lo tanto, rechaza comprar tal producto. Asimismo, el exceso de agua estimula el crecimiento microbiológico, reduciendo la estabilidad y durabilidad de la carne envasada. Para evitar este problema y lograr la apariencia aceptable y atractiva del producto, se utilizan almohadillas absorbentes de jugo de carne en el envasado de carne y pescado. El uso de almohadilla absorbente con el agente antimicrobiano da como resultado un producto de buena calidad y garantiza su seguridad durante su vida útil., La carne ed il pesce freschi contengono naturalmente una gran quantità d'acqua che, a causa del processo d'ossidazione e del danneggiamento della membrana cellulare conseguente al taglio, viene rilasciata in forma di succhi nel prodotto confezionato. I succhi della carne e del pesce sono vissuti dal consumatore come una caratteristica indesiderata del prodotto, con conseguenze negative sugli acquisti. D'altro canto, un eccesso di liquidi stimola la crescita microbiologica, il che riduce la stabilità e la durata della carne e del pesce confezionati. Per evitare questo problema e rendere più attraente l'aspetto del prodotto, nel confezionamento della carne e del pesce si impiegano i pad (cuscinetti) che assorbono i succhi. L’impiego di pad assorbenti deumidificatori, unitamente ai composti con azione antimicrobica, dà vita ad un prodotto microbiologicamente idoneo e di buona qualità per tutto il tempo della sua durata.

Mandarins are a member of the Citrus genus and are the focus of growing commercial interest, with satsuma mandarins (Citrus unshiu) and the common mandarin (Citrus reticulata Blanco) being the most important mandarin varieties. The possible health benefits and functional properties of those fruits are often associated with the antioxidative function of vitamin C, carotenoids, and phenolic compounds. While most mandarins are consumed fresh, many are processed into juices (mostly cloudy), usually via thermal processing which can lead to the creation of off-flavors and may diminish nutritional quality. The aim of this review is to summarize the most significant and recent information on the safety, sensorial properties, and nutritional benefits of mandarins and their processing into juice. The article also discusses recent information regarding the bioaccessibility of valuable, mandarin specific, compounds.

Allium members are known for their wide use in culinary dishes and the content of their bioactive compounds. In this aspect, edible Allium members, such as garlic (A. sativum), onion (A. cepa), leeks (A. porrum), chives (A. schoenoprasum), and shallots (A. ascalonicum), have been widely studied with respect to their functional properties in vivo. Their beneficial effects on humans are closely associated with bioavailability of organosulfur compounds (OSCs) in allyl and methyl forms. However, the OSCs are thermally unstable, so it is important to identify critical processing types/parameters that have destructive effects on bioavailability of the OSCs, and possibly to avoid them in practice. This chapter provides systematically gathered data on bioavailability of OSCs from edible Allium species and addresses their change with food production in order to understand the nature of various functional properties of this genus.

International audience; Market interest in aromatic plants from the Mediterranean is continuously growing mainly due to their medicinal and bioactive compounds (BACs) with other valuable constituents from essential oils (EOs). From ancient times, these plants have been important condiments for traditional Mediterranean cuisine and remedies in folk medicine. Nowadays, they are considered as important factors for food quality and safety, due to prevention of various deteriorative factors like oxidations and microbial spoilage. EOs have different therapeutic benefits (e.g. antioxidant, anti-inflammatory, antimicrobial, and antifungal), while BACs mostly affect nutritive, chemical, microbiological, and sensory quality of foods. Currently, many plant extracts are used for functional (healthy) foods, which additionally fuels consumer and industrial interest in sustainable and non-toxic routes for their production. EO yields from dried plants are below 5%. Their extraction is strongly dependent on the hydrophobic or lipophilic character of target molecules, hence the common use of organic solvents. Similarly, BACs encompass a wide range of substances with varying structures as reflected by their different physical/chemical qualities. Thus, there is a need to identify optimal non-toxic extraction method(s) for isolation/separation of EO/ BCs from plants. Various innovative non-thermal extractions (e.g. ultrasound-, high-pressure-, pulsed electric fields assisted extraction, etc.) have been proposed to overcome the above mentioned limitations. These techniques are “green” in concept, as they are shorter, avoid toxic chemicals, and are able to improve extract yields and quality with reduced consumption of energy and solvents. This research provides an overview of such extractions of both BAC and EOs from Mediterranean herbs, sustained by innovative and non-conventional energy sources.

Mandarins are a member of the Citrus genus and are the focus of growing commercial interest, with satsuma mandarins (Citrus unshiu) and the common mandarin (Citrus reticulata Blanco) being the most important mandarin varieties. The possible health benefits and functional properties of those fruits are often associated with the antioxidative function of vitamin C, carotenoids, and phenolic compounds. While most mandarins are consumed fresh, many are processed into juices (mostly cloudy), usually via thermal processing which can lead to the creation of off-flavors and may diminish nutritional quality. The aim of this review is to summarize the most significant and recent information on the safety, sensorial properties, and nutritional benefits of mandarins and their processing into juice. The article also discusses recent information regarding the bioaccessibility of valuable, mandarin specific, compounds.

Construction materials coming into contact with food must be food grade. The selection of construction materials depends greatly upon the dry materials, method of cleaning, and cleaning agents to be used. Regulation requires that those surfaces that come into contact with food must be maintained in a sound condition, be easy to clean and, where necessary, to disinfect. Depending upon the application, various metals (eg, stainless steels, aluminum) as well as nonmetals (eg, plastics, rubber) are used. Thus, high-efficiency cleaning methods must be developed to meet food industry requirements; in addition, such cleaning methods must also satisfy the increasing environmental concerns related to industrial processes. The demands and standards for safety in food production require new approaches that go beyond conventional methods for thermal, mechanical, and chemical cleaning and disinfection.

The volume change of partially fermented dough exposed to refrigeration has been investigated. Lean dough pieces (70 g) were exposed to pre-fermentation at 30 °C during selected time to reach expansion ratios of 2, 3 and 4. The pre-fermented dough were exposed to cooling at 4 °C for 2 h. Dough pieces were then frozen, thawed and baked. The evolution of the volume of the dough during the different stages of the time–temperature history has been measured. Image analysis (cell distribution), of both pre-fermented dough in frozen state and baked bread obtained with these dough, were carried out and used to assess the impact of the degree of pre-fermentation on the stability of the dough and of the baked bread. Results showed that increasing the degree of pre-fermentation results in a reduction in the final dough and bread volume. Freezing applied to pre-fermented dough resulted in a baked bread with larger and less numerous gas cells. However, it was observed that applying a chilling step (4 °C for 120 min) before freezing the pre-fermented dough minimized the loss in bread volume (−40.5% vs. −27.5% in comparison to reference bread – direct baking).

Packaging requirements for fresh bakery goods are often minimal as many of the products are for immediate consumption. However, packaging can be an important factor in extending the shelf life of other cereal-based goods (toast, frozen products, biscuits, cakes, pastas). Some amount of the texture changes and flavor loss manifest over the shelf life of a soft-baked good can usually be minimized or delayed by effective use of packaging materials. The gains in the extension of shelf life will be application specific. It is recognized that defining the shelf life of a food is a difficult task and is an area of intense research for food product development scientists (food technologists, microbiologists, packaging experts). Proper application of chemical kinetic principles to food quality loss allows for efficiently designing appropriate shelf-life tests and maximizing the useful information that can be obtained from the resulting data. In the development of any new food product including reformulating, change of packaging, or storage/distribution condition (to penetrate into a new market), one important aspect is the knowledge of shelf life.

6 pages, 2 figures, 4 tables., Bread quality index was established using the instrumental analysis of bread parameters that influencethe consumers’ acceptability. The instrumental methods that describe bread appearance, structure and texture have been chosen in order to enable the identification and quantification of main discrepancies of wheat bread produced by different processes such as fully baked frozen bread (FBF), partially baked frozen (PBF) and bread from unfermented frozen dough (UFD) in comparison to bread baked conventionally (CON). The significant influence of bread making technology on bread texture, crust appearance and specific volume was proven at p = 0.01. The quality index was calculated as a sum of grouped linearly normalized variables multiplied by group factor of significance and relatively to the CON bread. The presented quality index could be very useful in the bakery products development especially when innovative production process is applied., This study has been carried out with financial support from the Commission of the European Communities, FP6, Thematic Area “Food Quality and Safety”, FOOD-2006-36302 EU-FRESH BAKE.