Life Sciences Commons^™

Morphological, Thermal And Oxygen Barrier Properties Plasticized Film Polylactic Acid, Kurniawan Yuniarto, Bruce A. Welt, Foliatini -, Hanafi -, Candra Irawan

Journal of Applied Packaging Research

Introducing plasticizer poly(ethylene glycol) (PEG400) was applied into poly(lactic acid) (PLA) to produce film matrix packaging by direct casting. Non mechanical properties were carried out plasticized PLA including morphology, crystallinity structure and degree, thermal properties and oxygen barrier properties. Plasticized PLA revealed improving surface structure of PLA film matrix form fractures and homogenous film were achieved at 5% PEG 400. Chromatogram PLA and plasticized PLA were categorized crystal structure an α-form crystal. Intercalated and exfoliated structure did not occur significantly due to dispersion PEG 400 in the matrix but indicated dispersion structure. Thermal properties did not improve plasticized PLA significantly …

Developments And Properties Of Plastic Mimicking Biopolymers For Food Packaging Application, Daniel I. Hefft

Journal of Applied Packaging Research

Sustainability takes an ever increasing importance in the food industry. Here not only the selection of raw materials plays a role, but also packaging materials. Nowadays there is an increasing number of biodegradable and bio-compostable packaging materials available.

However, these materials are still not able to replace mineral oil based packaging materials completely, nevertheless they are becoming increasingly important, since there must be solutions to problems such as pollution of the oceans by plastic waste, growing piles of rubbish from growing population, etc.

The following literature review shows briefly recent developments on plastic mimicking biopolymers, as these materials guarantee great …

Effect Of Red Cabbage Extract On Minced Nile Perch Fish Patties Vacuum Packaged In High And Low Oxygen Barrier Films, Ayse Demirbas, Yavuz Yagiz, Ziynet Boz, Bruce A. Welt, Eric Mclamore, Maurice Marshall, William Pelletier, Amarat Simonne

Journal of Applied Packaging Research

Oxidation of polyunsaturated fatty acids (PUFA), eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in fish causes loss of product quality. Oxidative rancidity causes loss of nutritional value and undesirable color changes. Therefore, powerful antioxidant extracts may provide a relatively low cost and natural means to reduce oxidation, resulting in longer, higher quality and higher value shelf life of foods.

In this study, we measured synergistic effects of red cabbage antioxidant and vacuum packaging on lipid oxidation in fresh tilapia patties using thiobarbituric acid reactive substances (TBARS) assay, peroxide value (PV), pH and color analysis.

Concentrated red cabbage extract was obtained …