Chemical and organoleptic changes of curd cheese stored in new and reused active packaging systems made of Ag-graphene-TiO2-PLA. (30th November 2021)
- Record Type:
- Journal Article
- Title:
- Chemical and organoleptic changes of curd cheese stored in new and reused active packaging systems made of Ag-graphene-TiO2-PLA. (30th November 2021)
- Main Title:
- Chemical and organoleptic changes of curd cheese stored in new and reused active packaging systems made of Ag-graphene-TiO2-PLA
- Authors:
- Peter, Anca
Mihaly Cozmuta, Leonard
Nicula, Camelia
Mihaly Cozmuta, Anca
Talasman, Catalina Mihaela
Drazic, Goran
Peñas, Antonio
Calahorro, Antonio Jesús
Sagratini, Gianni
Silvi, Stefania - Abstract:
- Graphical abstract: Highlights: Obtaining, characterization and preservative role of nano-Ag-graphene-TiO2 -PLA film. Mechanical resistance of the film improved by 30% following the composite addition. Water vapour permeability decreased by incorporation of the composite into film. Best active packages were the films with the highest composite mass (PLA0.5, PLA3) Their active role is kept 100% and 85% respectively, during the second use. Abstract: The study reports obtaining, characterization and evaluation of the preservation efficacy of nano-Ag-graphene-TiO2 -polylactic acid (PLA) film during the storage of the curd cheese. The reusability of the active package was also evaluated. The mechanical resistance of the film was improved by 30% following the composite addition. Water vapour permeability decreased by 11–27% when the composite was incorporated into PLA in a mass percentage ranged between 0.5 and 3%. The highest fat permeability was obtained for PLA3% at 4 °C. The oxygen permeability of PLA3% is 24.6% lower than that of neat-PLA. PLA0.5% and PLA3% presented the highest antibacterial activity. PLA3% achieved the lowest solubility in food simulants at 4 °C compared to PLA and reference. The best active packages for curd storage were PLA0.5% and PLA3%. They showed also the lowest depreciation from the first to the second use. Their active role is kept 100% and 85% respectively, during the second use.
- Is Part Of:
- Food chemistry. Volume 363(2021)
- Journal:
- Food chemistry
- Issue:
- Volume 363(2021)
- Issue Display:
- Volume 363, Issue 2021 (2021)
- Year:
- 2021
- Volume:
- 363
- Issue:
- 2021
- Issue Sort Value:
- 2021-0363-2021-0000
- Page Start:
- Page End:
- Publication Date:
- 2021-11-30
- Subjects:
- Active PLA -- Curd cheese -- Permeability -- Mechanical resistance -- Migration in food simulants -- Reusability
Food -- Analysis -- Periodicals
Food -- Composition -- Periodicals
664 - Journal URLs:
- http://www.sciencedirect.com/science/journal/03088146 ↗
http://www.elsevier.com/journals ↗ - DOI:
- 10.1016/j.foodchem.2021.130341 ↗
- Languages:
- English
- ISSNs:
- 0308-8146
- Deposit Type:
- Legaldeposit
- View Content:
- Available online (eLD content is only available in our Reading Rooms) ↗
- Physical Locations:
- British Library DSC - 3977.284000
British Library DSC - BLDSS-3PM
British Library HMNTS - ELD Digital store - Ingest File:
- 18390.xml