Hernández-García Eva, Chiralt Amparo, Vargas Maria, Torres-Giner Sergio
Research Institute of Food Engineering for Development (IIAD), Universitat Politècnica de València (UPV), 46022 Valencia, Spain.
Foods. 2023 Jan 13;12(2):375. doi: 10.3390/foods12020375.
The present work evaluates the food packaging performance of previously developed films of poly(3-hydroxybutyrate--3-hydroxyvalerate) (PHBV) reinforced with atomized microfibrillated cellulose (MFC) compatibilized by a reactive melt-mixing process. To this end, the novel green composite films were originally applied herein as lids in aluminum trays to preserve two dissimilar types of fatty foods, namely minced pork meat and sunflower oil. Results indicated that the PHBV/MFC films effectively preserved the physicochemical and microbiological quality of pork meat for one week of storage at 5 °C. In particular, the compatibilized green composite lid film yielded the lowest weight loss and highest oxidative stability, showing values of 0.935% and 0.78 malonaldehyde (MDA)/kg. Moreover, none of the packaged meat samples exceeded the acceptable Total Aerobial Count (TAC) level of 5 logs colony-forming units (CFU)/g due to the improved barrier properties of the lids. Furthermore, the green composite films successfully prevented sunflower oil oxidation in accelerated oxidative storage conditions for 21 days. Similarly, the compatibilized PHBV/MFC lid film led to the lowest peroxide value (PV) and conjugated diene and triene contents, with respective values of 19.5 meq O/kg and 2.50 and 1.44 g/100 mL. Finally, the migration of the newly developed PHBV-based films was assessed using two food simulants, proving to be safe since their overall migration levels were in the 1-3 mg/dm range and, thus, below the maximum level established by legislation.
本研究评估了通过反应性熔融共混工艺增容的雾化微纤化纤维素（MFC）增强的聚（3-羟基丁酸酯-3-羟基戊酸酯）（PHBV）薄膜的食品包装性能。为此，本文首次将这种新型绿色复合薄膜用作铝制托盘的盖子，以保存两种不同类型的脂肪类食品，即猪肉末和葵花籽油。结果表明，PHBV/MFC薄膜在5℃下储存一周有效地保持了猪肉的物理化学和微生物质量。特别是，增容后的绿色复合盖膜失重最低，氧化稳定性最高，失重率为0.935%，丙二醛（MDA）含量为0.78mg/kg。此外，由于盖子的阻隔性能提高，包装的肉类样品中没有一个超过可接受的5 log菌落形成单位（CFU）/g的总需氧菌数（TAC）水平。此外，绿色复合薄膜在加速氧化储存条件下成功地防止了葵花籽油氧化21天。同样，增容后的PHBV/MFC盖膜导致最低的过氧化值（PV）以及共轭二烯和三烯含量，分别为19.5 meq O/kg、2.50 g/100 mL和1.44 g/100 mL。最后，使用两种食品模拟物评估了新开发的基于PHBV的薄膜的迁移情况，结果证明是安全的，因为它们的总迁移水平在1-3 mg/dm²范围内，因此低于法规规定的最高水平。
