Preetinder Kaur

Advances in bio-nanocomposite materials for food packaging: a review

Purpose The purpose of this paper is to acquaint the readers with recent developments in biopolymer-based food packaging materials like natural biopolymers (such as starches and proteins), synthetic biopolymers (such as poly lactic acid), biopolymer blending and nanocomposites grounded on natural and synthetic biopolymers. This paper is an attempt to draw the readers towards the advantages and attributes of new era polymers to diminish the usage of traditional non-biodegradable polymers. Design/methodology/approach Plastic packaging for food and associated applications is non-biodegradable and uses up valuable and treasured non-renewable petroleum products. With the current focus on researching alternatives to petroleum, research is progressively being channelized towards the development of biodegradable food packaging, thereby reducing adverse impact on the environment. Findings Natural biopolymer-based nanocomposite packaging materials seem to have a scintillating future for a broad range of applications in the food industry, including advanced active food packaging with biofunctional attributes. The present review summarizes the scientific information of various packaging materials along with their attributes, applications and the methods for production. Originality/value This is an apropos review as there has been a recent renewed concern in research studies, both in the industry and academe, for development of new generation biopolymer-based food packaging materials, with possible applications in many areas.

Studies on Effect of Storage on Quality of Minimally Processed Babycorn

Every food industry needs that its product should be of high perceptible quality and healthy. Freshly cut babycorn is a perishable commodity and has high respiration rate, so it cannot be stored for longer duration and cannot be transported to distant place under ambient conditions. Modified Atmosphere Packaging (MAP) is intended to create an appropriate gaseous atmosphere in film packages to enhance shelf life and to conserve the quality of the packaged produce. The present study was proposed to assess respiratory dynamics and also evaluate the effect of storage on quality of minimally processed babycorn. Respiration parameters were determined using closed system technique at the temperature viz 5°C, 12.5°C, 20°C and 75% relative humidity. Overall, most suitable packaging and storage conditions for extending the shelf life of babycorn were found to be packaging in 25 micron LDPE packages with 2 perforations followed by storage at 12.5°C.

Respiratory dynamics of fresh baby corn (Zea mays L.) under modified atmospheres based on enzyme kinetics

The respiratory behaviour of baby corn - whole and end-cut, under different temperatures and gas conditions was evaluated to study its respiratory dynamics based upon enzyme kinetics. The dependence of respiration rate on the O2 and CO2 concentrations has been described assuming the enzyme kinetics model for combined type of inhibition caused by CO2. Various respiratory parameters viz. maximal O2 consumption rate Michaelis-Menten constants, Inhibition constants under the specified environmental conditions of 5, 12.5, 20°C and 75% relative humidity (RH) were estimated using non-linear regression technique. The enzyme kinetics parameters were analyzed according to Arrhenius law to study their temperature dependence. Based upon the overall analysis, it was found that storage temperature had substantial affect on the partial pressures within the closed containers and subsequently the respiration rates. The concentration of O2 inside the container and surrounding temperature had synergistic effect on the rate of respiration and respiratory parameters. Though the inhibition by evolved CO2 was observed to be of combined type, it changed from predominantly competitive at 5°C to predominantly uncompetitive at 12.5 and 20°C. This study can be utilized for design of modified atmosphere packages for storage of fresh and minimally processed baby corn.

Physical and functional properties of seeds of three cultivars of guar bean [Cyamopsis tetragonoloba L. (Taub.)]

The present study was undertaken to examine the physical and functional properties of seeds of three cultivars viz. G 80, Ageta 112 and HG 365 of guar bean [Cyamopsis tetragonoloba L. (Taub.)]. Of the three cultivars, HG 365 revealed lightest colour value (39.22), followed by G 80 and Ageta 112. Slightly negative b* value represented an inclination of guar seed towards blue tinge. The average seed length, width, and thickness were 4.35 to 4.96 mm, 3.86 to 4.13mm and 2.24 to 2.84 mm, respectively. HG 365 exhibited highest bulk and true density while G 80 showed highest angle of repose i.e. 26.950. Hydration index and swelling index of the seeds varied significantly in the range of 1.28 to 1.49 and 0.79 to 1.08, respectively. Ageta 112 showed highest water absorption capacity while maximum water solubility index was observed for G 80. Ageta 112 revealed best foaming properties and minimum oil absorption capacity among all the three cultivars, indicating its suitability for food processing.

Engineering properties of peeled and unpeeled garlic cloves

Garlic (Allium sativum L.) is widely used as a condiment and for medicinal and pharmaceutical preparations. The present study was undertaken to evaluate the engineering properties of garlic in both peeled and unpeeled form. The physical properties of whole garlic segments such as length, width, thickness were measured to estimate their geometric mean diameter and sphericity. Other properties such as bulk volume, bulk density, true density and porosity were also determined for both types of cloves. The experiments were also conducted to assess the frictional properties. Angle of repose and coefficient of external friction were determined against two surfaces, namely plywood and galvanized iron (GI) sheet. The average values of geometic mean diameter, sphericity, bulk density and true density for unpeeled and peeled cloves were measured as 11.820 mm, 0.494, 0.471 g/cc, 1.077 g/cc and 11.004mm, 0.526, 0.556g/cc, 1.169 g/cc, respectively. The coefficient of external friction for unpeeled cloves for plywood and GI surface were calculated as 0.366 and 0.772 and for peeled cloves as 0.664 and 0.812, respectively. The coefficient of internal friction for the unpeeled and peeled cloves were found to be 0.570 and 0.826, while the angle of repose values were calculated as 39.88 and 23.52 degrees, respectively. These properties are important for carrying out further operations of storage, transportation, design and development of peeling and other processing equipments.

Retention of bioactive compounds in fresh fenugreek leaves during storage under modified atmosphere packaging

Purpose Fenugreek (Trigonella foenum-graecum) leaves have received an enormous demand due to their uses in traditional Indian preparations. It is a green leafy vegetable that is highly perishable in nature, due to high respiration rate; consequently, sensory as well as nutrient loss occurs at a very high rate. The aim of this research was to enhance the shelf life of fresh fenugreek leaves under modified atmosphere and determine the effect of different physiochemical parameters on storability of fenugreek leaves. Design/methodology/approach Fresh fenugreek leaves were stored in polypropylene (PP) film package under four different treatments, viz., T1: perforated (one perforation), T2: perforated (two perforation, 0.3 mm each), T3: non-perforated and T4: control sample. The control samples were kept in packages under ambient conditions. All packed samples were stored at 15°C temperature and 75 per cent relative humidity (RH). The quality was determined on the basis of retention of pigments, flavonoids, antioxidants, ascorbic acid and total phenols. The sensory evaluation of the stored samples was also carried out at regular intervals. Findings The results of this study indicated that the quality of fresh fenugreek leaves in PP (34 μm) non-perforated package (T3) stored at 15°C and 75 per cent RH was superior to those packed under other treatments on the basis of color retention, β-carotene, ascorbic acid, 2,2-diphenyl-1-picrylhydrazyl, total phenols and overall acceptability. The produce could be safely stored for 9 days without any adverse effect on bioactive compounds. Originality/value Factors leading to deterioration of quality of fresh fenugreek leaves like pigments and phenolic content were largely influenced by in-pack gaseous atmosphere inside the polymeric film packages. Modified atmosphere packaging with different treatments for enhancing shelf life and retention of bioactive compound of fenugreek was carried out in the work.

Effect of temperature and minimal processing on respiratory dynamics of green onions

The present study was conducted to assess the effect of temperature and minimal processing on the respiration rate of minimally processed green onion. The green onions were washed and minimally processed. The true density of the minimally processed samples was determined. The rates of respiration were determined at different temperatures viz 0, 5, 10 and 15 oC using the closed system technique. The container headspace gaseous gaseous composition was measured in terms of oxygen and carbon dioxide concentration. The steady state rates of oxygen consumption for minimally processed green onion were 28.11, 41.75, 48.57 and 59.49 ml kg−1h−1at temperature 0, 5, 10 and 15oC. The steady state O2 consumption and CO2 evolution rate increased by 48.54 and 53.89% respectively when temperature was increased from 0 to 5°C, 16.34 and 27.23% when temperature increased from 5 to 10°C whereas an increase of 22.47 and 27.52% was observed when temperature increased from 10 to 15°C.