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- Mathematical modeling of gallic acid release from chitosan films with grape seed extract and carvacrolPublication . Rubilar, Javiera F.; Cruz, Rui; Zuñiga, Rommy N.; Khmelinskii, Igor; Vieira, M. M. C.Controlled release of antimicrobial and antioxidant compounds from packaging films is of utmost importance for extending the shelf-life of perishable foods. This study focused on the mathematical modeling of gallic acid release into an aqueous medium from three chitosan films, formulated with grape seed extract (GSE) and carvacrol. We quantified the release by HPLC technique during 30days at three temperatures (5, 25 and 45°C). The diffusion coefficients, varying with temperature according to an Arrhenius-type relationship, and the respective activation energies for Film-1 and Film-2 were, respectively [Formula: see text] m2s-1 and [Formula: see text] m2s-1, Ea1=58kJmol-1 and Ea2=60kJmol-1 as obtained from the Fickian fit. The low concentrations of gallic acid released by Film-3 could not be detected by HPLC, therefore the respective diffusion coefficient was not estimated. This study will help with the development and optimization of active packaging (AP) films aiming at improved food preservation and shelf-life extension.
- Editorial: Sustainable solutions in food technology, volume IIPublication . Cruz, Rui; Jung, JooyeounThis is the second edition of the Research Topic—Sustainable Solutions in Food Technology and it consists of four articles that provide recent advances and insights on new technologies and food sources that ensure food quality and safety while also having a positive environmental impact. The article of Moreira et al. presents pequi (Caryocar brasiliense) waste extract as a synergistic agent in the microbial and physicochemical preservation of low-sodium raw goat cheese. To investigate the effect of pequi waste extract (PWE), combined with UV-C radiation (CEU) and vacuum packaging (CEV) a Principal Component Analysis was applied. The results showed that CEV samples presented lower loadings for Enterobacteriaceae and Staphylococcus subsp. compared with other treatments. A count reduction up to 3-fold (p < 0.05) was observed compared to when vacuum treatment was used alone. On the other hand, CEU presented an increase of up to 1.2-fold in staphylococcal count compared to the treatment only with UV-C. A 8.5% protein loss was shown when PWE was added to UV-C-treated cheeses. During storage, PWE, particularly in CEV, delayed post-acidification. CEV was more stable for color and texture, up to 4.5 and 1.6-fold, respectively, compared with the vacuum treatment. The obtained results indicate that PWE, when combined with the vacuum, may be a new and promising synergistic agent in the microbial and physicochemical preservation of low-sodium raw milk cheese.
- CIBIA XII - Iberoamerican Congress of Food Engineering, 2019Publication . Cruz, Rui; SILVA, L. M.; Vieira, MargaridaClimate change enhanced the need to decarbonize the food production and supply chain covering food processing, packaging, transport, retailing, and end-of-life disposal. Today's way food products are offered to consumers contributes to 30% of the greenhouse emissions (GHE), which is more than 2 tons of CO₂ per person per year in the United States and Europe. Alternatives to decrease this number include lowering meat intake and replacing it with plant-based protein, as the highest greenhouse gas emissions are released during meat production. Another solution is using raw materials produced locally or in the surroundings to produce food products, avoiding food transportation in ships, airplanes, or trains from long distances or overseas. Replacing non-biodegradable materials in food products packaging with new, bio-based, and biodegradable ones is another suitable alternative. Also, reducing food waste is of crucial importance as its carbon emissions account for approximately 6% of GHE, mainly due to decomposing process of the organic matter in landfills.
- Editorial: Sustainable Solutions in Food TechnologyPublication . Cruz, Rui; Moatsou, Golfo; Jung, JooyeounThe sustainability of the food system is one of the key goals for a sustainable society.
- Bioplastics for food packaging: environmental impact, trends and regulatory aspectsPublication . Cruz, Rui; Krauter, Victoria; Krauter, Simon; Agriopoulou, Sofia; Weinrich, Ramona; Herbes, Carsten; Scholten, Philip B. V.; Uysal-Unalan, Ilke; Sogut, Ece; Kopacic, Samir; Lahti, Johanna; Rutkaite, Ramune; Varzakas, TheodorosThe demand to develop and produce eco-friendly alternatives for food packaging is increasing. The huge negative impact that the disposal of so-called “single-use plastics” has on the environment is propelling the market to search for new solutions, and requires initiatives to drive faster responses from the scientific community, the industry, and governmental bodies for the adoption and implementation of new materials. Bioplastics are an alternative group of materials that are partly or entirely produced from renewable sources. Some bioplastics are biodegradable or even compostable under the right conditions. This review presents the different properties of these materials, mechanisms of biodegradation, and their environmental impact, but also presents a holistic overview of the most important bioplastics available in the market and their potential application for food packaging, consumer perception of the bioplastics, regulatory aspects, and future challenges.
- Non-conventional osmotic solutes (honey and glycerol) improve mass transfer and extend shelf life of hot-air dried red carrots: Kinetics, quality, bioactivity, microstructure, and storage stabilityPublication . Khubber, Sucheta; Chaturvedi, Kartikey; Gharibzahedi, Seyed Mohammed Taghi; Cruz, Rui; Lorenzo, Jose Manuel; Gehlot, Rakesh; Barba, Francisco J.The effect of solutes (sucrose, honey and glycerol) on mass transfer kinetics, physico-chemical and biological quality, and shelf life of red carrot slices (RCSs) obtained by hot-air drying at 60 degrees C/6-8 h was studied. RCSs were osmosed for 24 h in sucrose (S), sucrose + honey (SH), honey (H) and sucrose + glycerol (SGL) before drying. Honey and glycerol enhanced the water loss (WL) and solute gain (SG), giving higher values for Peleg's model constants (k(1), WL = 6.9 and 6.5, for H and SGL, respectively; k(1), SG = 92.8 and 73.5, for H and SGL, respectively). Decreased viscosity of osmotic solutions corresponded with the solute effect on WL and SG, reaching equilibrium after 16 h. Different quality parameters were significantly affected by the solute type and storage time (P < 0.05). Higher beta-carotene content (7.82 g/100 g) and antioxidant activity (35.9%) values were found in honey-treated carrots. Higher SG might result in improved color parameters and least physical damage as revealed through SEM images in honey and glycerol-treated carrots. The lowest yeast and mould count (0.52 log CFU/g) was observed in SGL treatment after 5 months of storage.
- Frontiers on sustainable Food PackagingPublication . Cruz, Rui; Varzakas, TheodorosThe implementation of sustainable food packaging solutions within future circular food supply chains is essential to protect customers and ensure food quality, safety, and optimal shelf-life. This will be improved by new innovative packaging materials and will contribute to reducing food waste. In this direction, it is important to employ lifecycle assessment (LCA) to define food supply chain impacts, taking into consideration food waste, global food industry environmental impacts, and shipping distances, with the aim of achieving consumer satisfaction. It is important to share data on (i) the consequences of specific food product–package interactions, (ii) the consideration of the utilization of novel packaging biomaterials, and (iii) overall consumer behavior and satisfaction as a critical focus. The aim of this Special Issue was to bring the most updated information in the new era of sustainability and food packaging.
- Development of poly(lactic acid) films with propolis as a source of active compounds: biodegradability, physical, and functional propertiesPublication . Ulloa, P. A.; Vidal, J.; Lopez de Dicastillo, C.; Rodriguez, F.; Guarda, A.; Cruz, Rui; Galotto, M. J.Active films (AFs) using poly(lactic acid) (PLA) as a polymeric matrix containing various propolis concentrations (5, 8.5, and 13%) as the active agent (AA) were developed using a casting method. The purpose was to determine the effects of the incorporation of AA on the physical properties of the films and to evaluate the antioxidant and antimicrobial activities. Tensile strength and elastic modulus of the AFs decreased relative to the control (PLA without AA). Introducing the active substances from propolis into the PLA also affected its thermal properties (glass transition). Adding AAs to the polymer generated more opacity with a green-yellowish color compared to the control. In addition, AFs exhibited reduced water vapor permeability as the AA concentration increased. Biodegradation assay showed that the AFs degraded faster than the control. AFs exhibited antioxidant activity, which was measured as the ability to scavenge free radicals (2,2-diphenyl-1-picrylhydrazyl and 2,2-azino-bis(3-ethylbenzothiazoline-6-sulfonate)), due to the presence of bioactive compounds (phenolics). Antimicrobial activity was evaluated against Escherichia coli and showed a reduction over 4-log cycles. Therefore, incorporation of propolis is a useful strategy for the development of active packaging with antioxidant and antimicrobial effects, which increase the shelf life of food products. (c) 2018 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2019, 136, 47090.
- Preparation and characterization of a chitosan film with grape seed extract-carvacrol microcapsules and its effect on the shelf-life of refrigerated Salmon (Salmo salar)Publication . Alves, Vera Lúcia da Conceição Duarte; Rico, Bruna P. M.; Cruz, Rui; Vicente, António A.; Khmelinskii, Igor; Vieira, MargaridaChitosan films with grape seed extract and carvacrol microcapsules (CMF) were prepared and their physico-chemical properties and effect on physico-chemical and microbiological parameters in refrigerated salmon were tested. CMF showed higher values of thickness (0.41 ± 0.04 mm), moisture content (13 ± 1 g water/100 g film), a (11 ± 3), b (12 ± 3), opacity (20 ± 1%), water vapor permeability (WVP) (4.4 ± 0.4) × 10−10 gPa−1s−1m−1, oxygen permeability (O2P) (1.3 ± 0.3) × 10−12 gPa−1s−1m−1 and carbon dioxide permeability (CO2P) (1.3 ± 0.3) × 10−12 gPa−1s−1m−1 as compared to those of the chitosan control film (CCF). CMF showed lower values of L (66 ± 5) and water solubility (17 ± 1%). The salmon packed into CMF presented on the 7th day of storage a lower value of TVB-N (37 ± 4 mg N/100 g fish) as compared to the CCF (42 ± 3 mg N/100 g fish) and control samples (CS; 66 ± 7 mg N/100 g fish). The CMF showed lower values of pH and lightness after 7 days of storage as compared to CS and CCF. The CMF showed also lower values of mesophilic and psychrophilic bacteria and Pseudomonas spp, reaching the maximum limit allowed for the first two only on the 7th day of storage. CMF increases the shelf-life of refrigerated salmon to 4–7 days of storage due to the antimicrobial effect of the natural agents.
- Valorization of berries’ agro-industrial waste in the development of biodegradable pectin-based films for fresh Salmon (Salmo salar) shelf-life monitoringPublication . Romero, Janira; Cruz, Rui; Díez-Méndez, Alexandra; Albertos, IreneThe healthy properties of berries are known; however, red fruits are very perishable, generating large losses in production and marketing. Nonetheless, these wastes can be revalued and used. The main objective of this study was the development of biodegradable pectin films with berry agro-industrial waste extracts to monitor salmon shelf-life. The obtained extracts from blueberries, blackberries, and raspberries wastes were evaluated in terms of flavonols, phenols and anthocyanins contents, and antioxidant capacity. Then, pectin films with the extracts of different berries were developed and characterized. The results showed that the blueberry extract film was thicker (0.248 mm), darker (L* = 61.42), and opaquer (17.71%), while the highest density (1.477 g/cm3 )was shown by the raspberry films. The results also showed that blueberries were the best for further application due to their composition in bioactive compounds, antioxidant capacity, and color change at different pHs. The salmon samples wrapped in blueberry films showed lower values of pH and deterioration of fish during storage compared to the control and pectin samples. This study contributes to the valorization of berries agro-industrial waste by the development of eco-friendly films that can be used in the future as intelligent food packaging materials contributing to the extension of food shelf-life as a sustainable packaging alternative.