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Full-Text Articles in Life Sciences
Influence Of Biomimetic Chelating Packaging On Natural Antimicrobial Efficacy, Paul Castrale
Influence Of Biomimetic Chelating Packaging On Natural Antimicrobial Efficacy, Paul Castrale
Masters Theses
The iron chelating molecule, ethylenediaminetetraacetic acid (EDTA) is used in food applications for the preservation of oxidation prone ingredients. Research has suggested that EDTA is also capable of enhancing the antimicrobial effectiveness of various compounds including naturally-derived antimicrobials. With consumer demand for cleaner food labels, there remains an opportunity to introduce new chelating technology to replace synthetically-derived EDTA. Through photographting and chemical conversion, hydroxamic acid ligands were covalently bound to polypropylene films resulting in polypropylene-graft-poly(hydroxamic acid) (PP-g-PHA). The resulting films demonstrated an ability to chelate 64 nmol/cm2 from an iron saturated environment or 163 nmol/cm …
Understanding The Impact Of Oxygen Concentration And Active Packaging On Controlling Lipid Oxidation In Oil-In-Water Emulsions, David Johnson
Understanding The Impact Of Oxygen Concentration And Active Packaging On Controlling Lipid Oxidation In Oil-In-Water Emulsions, David Johnson
Doctoral Dissertations
Consumer concern over synthetic food antioxidants have led researchers to seek alternative natural, or ‘clean’ label, solutions to prevent lipid oxidation. Unfortunately, natural antioxidants are often not as effective as their synthetic counterparts. As a result, there remains a need to develop active packaging strategies and maximize current antioxidant strategies in food applications. Active packaging, or packaging that has a function beyond being an inert barrier, is an attractive strategy to limit lipid oxidation in foods. Active packaging performs the work of an antioxidant without appearing on the package label. The work presented here builds upon active packaging development as …