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Development of active packaging with...

Sun, Xiuxiu.

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Development of active packaging with antimicrobial activity.

Record Type:	Electronic resources : Monograph/item
Title/Author:	Development of active packaging with antimicrobial activity./
Author:	Sun, Xiuxiu.
Published:	Ann Arbor : ProQuest Dissertations & Theses, : 2014,
Description:	111 p.
Notes:	Source: Dissertations Abstracts International, Volume: 76-04, Section: B.
Contained By:	Dissertations Abstracts International76-04B.
Subject:	Food Science. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3640131
ISBN:	9781321252927

Development of active packaging with antimicrobial activity.
Sun, Xiuxiu.

Development of active packaging with antimicrobial activity. - Ann Arbor : ProQuest Dissertations & Theses, 2014 - 111 p.

Source: Dissertations Abstracts International, Volume: 76-04, Section: B.

Thesis (Ph.D.)--Wayne State University, 2014.

This item is not available from ProQuest Dissertations & Theses.

Microbial safety of fresh fruits and vegetables is an increasing concern with any possible recall or outbreaks negatively affecting the entire industry. The interest in the development of active packaging has recently been steadily increasing due to significant concerns about environmental pollution caused by non-biodegradable packaging materials and consumer demand for high quality food products. Newly developed packaging materials and methods often have additional functional properties, such as antioxidant and antimicrobial properties. In our study, the chitosan-gallic acid edible films and chitosan-essential oil coatings with antimicrobial activity, as well as active packaging with chlorine dioxide sachet were developed. The results show that the incorporation of gallic acid significantly increased the antimicrobial activities of the films against Escherichia coli, Salmonella typhimurium, Listeria innocua and Bacillus subtilis. Inclusion of 0.5 g/100 g gallic acid also significantly improved the mechanical and physical properties of chitosan film. For the chitosan-essential oil coatings, a combination of ≥ 0.1% CAR or ≥ 0.2% ECIN with a chitosan coating effectively reduced softening of fresh berries and decay by inhibiting microbial growth. The effect of chlorine dioxide (ClO2) gas on the safety and quality of blueberries was also studied and the results show that ClO2 treatment in active packaging improved the microbial safety of blueberries and reduced decay during storage without impairing the firmness.

ISBN: 9781321252927Subjects--Topical Terms:

890841
Food Science.

Development of active packaging with antimicrobial activity.
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020 $a 9781321252927
035 $a (MiAaPQ)AAI3640131
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100 1 $a Sun, Xiuxiu. $3 3435755
245 1 0 $a Development of active packaging with antimicrobial activity.
260 1 $a Ann Arbor : $b ProQuest Dissertations & Theses, $c 2014
300 $a 111 p.
500 $a Source: Dissertations Abstracts International, Volume: 76-04, Section: B.
500 $a Publisher info.: Dissertation/Thesis.
500 $a Advisor: Zhou, Kequan.
502 $a Thesis (Ph.D.)--Wayne State University, 2014.
506 $a This item is not available from ProQuest Dissertations & Theses.
506 $a This item must not be added to any third party search indexes.
506 $a This item must not be sold to any third party vendors.
520 $a Microbial safety of fresh fruits and vegetables is an increasing concern with any possible recall or outbreaks negatively affecting the entire industry. The interest in the development of active packaging has recently been steadily increasing due to significant concerns about environmental pollution caused by non-biodegradable packaging materials and consumer demand for high quality food products. Newly developed packaging materials and methods often have additional functional properties, such as antioxidant and antimicrobial properties. In our study, the chitosan-gallic acid edible films and chitosan-essential oil coatings with antimicrobial activity, as well as active packaging with chlorine dioxide sachet were developed. The results show that the incorporation of gallic acid significantly increased the antimicrobial activities of the films against Escherichia coli, Salmonella typhimurium, Listeria innocua and Bacillus subtilis. Inclusion of 0.5 g/100 g gallic acid also significantly improved the mechanical and physical properties of chitosan film. For the chitosan-essential oil coatings, a combination of ≥ 0.1% CAR or ≥ 0.2% ECIN with a chitosan coating effectively reduced softening of fresh berries and decay by inhibiting microbial growth. The effect of chlorine dioxide (ClO2) gas on the safety and quality of blueberries was also studied and the results show that ClO2 treatment in active packaging improved the microbial safety of blueberries and reduced decay during storage without impairing the firmness.
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650 4 $a Microbiology. $3 536250
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856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3640131