Kay Cooksey

Release of nisin from various heat-pressed and cast films

Nisin-incorporated biopolymers (methylcellulose (MC), hydroxypropylmethyl cellulose (HPMC), κ-carrageenan and chitosan) films made by heat-press and casting methods were investigated. For quantitative determinations of nisin release in both categories of prepared films, the plate diffusion method was employed using Micrococcus luteus ATCC 10240 as the test microorganism. Cast films exhibited larger inhibitory zones overall when compared with that of the heat-pressed method. Among all the nisin-incorporated films assayed, the antimicrobial activity was most effective in MC films in the heat-pressed category and chitosan films in the cast films category.

Antimicrobial food packaging materials

Abstract This article looks at the underlying chemistry of various types of additives, and antimicrobial films, which potentially could be used by the food-packaging industry, and the associated research work which seeks to make this technology commercially usable.

Modified Atmosphere Packaging of Meat, Poultry and Fish

Modified atmosphere packaging of meat, poultry, and fish Kay Cooksey, Clemson University, USA Modified atmosphere packaging (MAP) of meat poultry and fish has remained one of the best methods to increase shelf life and allow distribution of a consistent and cost-effective product to retail. Gas mixtures, materials, and machinery have not changed much in recent years; thus, innovation has focused on providing better color and appearance as well as quality improvement using combination treatments including irradiation, argon, ozone, and active packaging techniques. Changes in MAP for red meat have addressed consumer response and industry reaction to the use of CO to maintain the red color of meat. Consumers prefer a bright red color but are confused by the technology involved and become less willing to purchase products that involve technology that has the appearance of deception. Combination treatments and processes have varying degrees of benefits, but in all cases cost must be weighed against the benefits. Of the active packaging techniques studied, antimicrobial methods have attracted the most interest in terms of research for poultry and fish products. Antimicrobial treatments have shown promise for MAP meat products but face challenges relative to commercializing methods developed on a small laboratory scale.

α-Tocopherol-Loaded Polycaprolactone (PCL) Nanoparticles as a Heat-Activated Oxygen Scavenger

A nanoencapsulation technique was applied to an oxygen-scavenging system, and thermal processing was investigated as an activator to trigger the oxygen-scavenging reaction. α-Tocopherol-loaded polycaprolactone (PCL) nanoparticles (NPs) were prepared using an oil-in-water emulsion solvent evaporation method. The influences of iron(II) chloride, water, and thermal processing on the oxygen-scavenging capability were investigated. NPs without iron(II) chloride, moisture, and thermal processing had no oxygen-scavenging effect. However, the oxygen content (%) in the cup headspace of 20.9% decreased to 20.4% when the oxygen-scavenging system contained NPs, water, and iron(II) chloride. The oxygen content (%) decreased further to 19.5% when water was eliminated from the mixture. In this research, NPs and iron(II) chloride with thermal processing had an oxygen-scavenging capacity of 6.44 cm3 of O2/g and an oxygen-scavenging rate of 0.21 cm3 of O2 g(-1) day(-1). Results indicated that NPs and iron(II) chloride in an oxygen-scavenging system can be used as a heat-activated oxygen scavenger.

Environmentally compatible packaging of muscle foods.

This chapter gives an overview of different types of meat packaging, approaches to source reduction and discusses specific research using bio-based packaging. Use of less packaging materials through thinner films and smaller packages without loss of strength or function are covered in some detail. Bio-based packaging materials can be extracted from biomass, synthesized from bio-derived materials and produced by micro-organisms including packaging materials cast and heat extruded. These bio-based materials include polysaccharide-, protein- and lipid-based compounds. Commercially available and research prototype packaging materials are also reviewed.

Environmentally friendly packaging of muscle foods.

Publisher Summary This chapter discusses the environmentally friendly packaging of muscle foods. One of the most popular forms of retail meat packaging is fitting a tight PVC stretch film over a polystyrene tray or a gas-flushed package; it is referred to as case-ready meat: it uses a barrier tray with a breathable lidding, all of which are made of a combination of plastic resins. Vacuum-packaged meats without trays are also used in many cases. The meat packaging industry meets the needs of consumers, which are to receive products in their safest and most wholesome form possible, through the use of advanced technology in materials and packaging systems. The constraints of cost and efficiency are now compounded by the need for packaging to also be as environmentally friendly as possible. Meat packaging must maintain a high standard of product quality while minimizing the environmental impact of the packaging due to the highly perishable nature of meat. These challenges are being met through source reduction, use of recyclable materials, and the development of bio-based packaging.