Giannakas Aris, Salmas Constantinos, Leontiou Areti, Tsimogiannis Dimitrios, Oreopoulou Antigoni, Braouhli Joerg
Laboratory of Food Technology, Department of Business Administration of Food and Agricultural Enterprises, University of Patras, GR-30100 G Agrinio, Greece.
Department of Materials Science & Engineering, School of Engineering, University of Ioannina, GR-45110 Ioannina, Greece.
Nanomaterials (Basel). 2019 Aug 1;9(8):1105. doi: 10.3390/nano9081105.
The increased global market trend for food packaging is imposing new improved methods for the extension of shelf-life and quality of food products. Active packaging, which is based on the incorporation of additives into packaging materials, is becoming significant for this purpose. In this work, nanostructured low-density polyethylene (LDPE) was combined with chitosan (CS) to aim for a food packaging development with an increased oxygen permeability barrier and higher antimicrobial activity. Furthermore, essential oil extracts as rosemary (RO) and Melissa (MO) were added to this packaging matrix in order to improve its antioxidant properties and vanish food odor problems. The novel nanostructured active packaging film was tested using laboratory instrumental methods, such as thermogravimetry (TG), Fourier-transform infrared (FTIR) spectrometry, the X-ray diffraction (XRD) method, a dilatometer for tensile properties (DMA), and an oxygen permeation analyzer (OPA). Moreover, laboratorian tests according to ASTM standards were carried out for the estimation of water sorption, water vapor permeability, overall migration, and, finally, the antioxidant properties of such films. The experimental results have indicated that the final material exhibits advanced properties. More specifically, chitosan addition was observed to lead to an enhanced oxygen and water-vapor permeability barrier while the extracted essential oil addition led to enhanced tensile strength and antioxidant properties.
全球食品包装市场趋势的增强，正在促使人们采用新的改良方法来延长食品的保质期并提高其品质。基于在包装材料中添加添加剂的活性包装，正为此变得越来越重要。在这项工作中，将纳米结构的低密度聚乙烯（LDPE）与壳聚糖（CS）相结合，旨在开发一种具有更高氧气阻隔性和更强抗菌活性的食品包装。此外，还向这种包装基质中添加了迷迭香（RO）和蜜蜂花（MO）等精油提取物，以改善其抗氧化性能并消除食品异味问题。使用热重分析法（TG）、傅里叶变换红外（FTIR）光谱法、X射线衍射（XRD）法、拉伸性能膨胀仪（DMA）和氧气渗透分析仪（OPA）等实验室仪器方法，对新型纳米结构活性包装薄膜进行了测试。此外，还根据ASTM标准进行了实验室测试，以评估此类薄膜的吸水性、水蒸气透过率、总迁移量以及最终的抗氧化性能。实验结果表明，最终材料具有先进的性能。更具体地说，观察到添加壳聚糖会导致氧气和水蒸气阻隔性增强，而添加提取的精油会导致拉伸强度和抗氧化性能增强。
