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INRS, 2014
Biobased packaging
Packaging containing raw materials
originating from agricultural sources
produced from renewable, biological raw
materials such as starch, cellulose and
bio-derived monomers
Post-process contamination
66% of the post-process contamination is
caused by
Product mishandling
Faulty packaging
PROBLEMATIC ISSUES
The Center for Disease Control and Prevention (CDC) estimates
that 48 million people get sick due to foodborne diseases in
USA annually.
In Canada, the foodborne illness is estimated as more than 11
million episodes/year
Therefore, controlling of food pathogens in food
products are very important.
Listeria
Salmonella
E.coli
Campylobacter
Post-processing protection by
Active packaging
Active coating
Has been proposed as an
Innovative approach
Active packaging
Delay oxidation
Delay microbial growth
Assure innocuity of foods
Control the respiration
Delay moisture migration
Absorb CO2
Remove ethylene and aroma emitters
Absorb drip
Rejection by the
consumer
Return the product to
the producer
Chocolate
almond
Oil
Results
Diffusion of oil based on the addition of
various polymers
Control
Coated
Contamination (%)
80
60
40
20
Control
Base
Base+PLS
0
0
10
20
30
40
Chitosan
O
HO
NH2
O
HO
OH
OH
OH
OH
O
NH2
O
HO
NH2
O
HO
O
NH
CH3
b) PLA-NCC-nisin
film
3450-3150
Evolution of the decay level (%) in antimicrobial coated strawberries during storage.
b) PLA-NCC-nisin
film
3450-3150
LAB
Protection during gastro
intestinal passage
encapsulation in polymer
Based on modified chitosan,
Modified alginate
10 9
pH 1.5 -2.5
10 6-10 7
Bacteria
polymer
***
**
* *
Control (air)
Coating (air)
MAP
MAP+Coating
-1
-2
-2
Log N/N0
Log N/N 0
Control (air)
MAP
Coating (air)
MAP+ Coating
-1
-3
-4
-4
0.083
0.383
0.295
0.061
-5
-3
0.110
-5
0.102
0.202
-6
0.332
-6
0.0
0.1
0.2
0.3
0.4
0.5
0.6
0.7
0.0
0.5
1.0
1.5
2.0
2.5
Radiosensitization of S. Typhimurium
on green bean samples as affected by
coating formulation under various
atmospheres
Control
OA/LAB
metabolites
OA/FE
OA/FE/SM
OA/SE
L.
monocytogenes
0.4
0.29
0.3
0.27
0.3
E. coli
0.38
0.2*
0.16*
0.24
0.23
S. Typhimurium
0.50
0.2*
0.29*
0.28*
0.25*
Aerobic flora
0.57
0.36*
0.32*
0.38
0.33
OA: organic acid mixture; LAB: mixture of LAB ferment; FE: fruit extracts;
SM: spice mixture; SE: spice extract
Day 3
Day 5
Day 7
Day 9
Day 11
Day 13
Control
2.98Aa
3.03Aa
3.10ABa
3.14ABa
3.18Ba
3.41Ca
3.95Da
MAP
3.02Aa
3.19Aa
3.05ABa
3.01ABa
2.80Bb
2.98ABb
3.01ABb
Coating (air)
2.45ABb
2.15Ab
2.57Bb
1.40Cb
1.25Cc
ND
ND
Coating+MAP
2.64Ab
2.59ABc
2.30Bb
1.66Cb
1.19Dc
ND
ND
(air)
1.71Ac
1.26Bd
1.18Bc
ND
ND
ND
ND
+MAP
1.62Acd
1.45Be
1.19Cc
ND
ND
ND
ND
+coating (air)
1.30Ad
1.35Ade
1.25Ac
ND
ND
ND
ND
+coating+MAP
ND
ND
ND
ND
ND
ND
ND
Values are means standard deviations. Means with different lowercase letters within the same column
are significantly different (P 0.05), while means with different uppercase letters within each treatment lot
are significantly different (P 0.05); MAP: (60% O2, 30% CO2, and 10% N2).
2 kGy, 14D
1 kGy,12D
5
4
3
0 kGy
1 kGy
2 kGy
1
0
0
10
15
20
Irradiation alone
25
log CFU/g
Log CFU/g
C,17D
5
4
3
0 kGy
1 kGy
2 kGy
1
0
0
10
15
20
25
4000000
3500000
3000000
2500000
2000000
1500000
1000000
500000
0
Base
PEG
Sor
Man
16
32
64
Dose (kGy)
92 128
80
70
60
50
40
30
20
10
0
4
16
32
64
Dose (kGy)
96
128
Log UFC/CM2
2,6
2,4
2,2
2,0
Origano extract
Temps (jour)
Trilayer film
PCL/MC/PCL
Encapsulation of
natural antimicrobials
Day 0
Day 2
Day 6
13
Day
1265
1515
FTIR spectra of bioactive ADF internal layer in fingerprint area (1200-1800 cm-1)
for the estimation of TP release (diffusion of volatiles).
Antimicrobial effect of trilayer ADFs on E. coli during storage of broccoli (12 days
at 4C).
Total inhibition of S.
Typhimurium at day 7
Stronger antimicrobial
efficiency against gramnegative bacteria
Summary
Edible coating and Biodegradable packaging based on Natural polymers
can be used
The functionalisation of the polymer can improve the protection and the
release rate of the immobilized active compounds
Crosslinking reaction of natural polymers can improve the physicochemical properties of the films and their stability during storage time
of the packaged food
Summary
Summary
Edible active coating and packaging could be used
in combination with modified packaging and
pasteurization treatments to increase the bacterial
sensitivity and to assure food safety