Thesis (M. Consumer Science)--North-West University, Potchefstroom Campus, 2009.

Thesis (M. Consumer Science)--North-West University, Potchefstroom Campus, 2009.

Previous results indicated that lactic acid bacteria (LAB) and Bacillus spores were the predominant spoilage microorganisms in minimally processed products after 35 days storage at 15$ sp circ$C. Furthermore, most packages were swollen due to carbon dioxide production by the LAB. The fact that spores survived mild heat treatment is of concern since it implies that other more pathogenic spores, e.g. Clostridium botulinum would also survive and may pose a public health problem in products stored at 15$ sp circ$C. As such, the influence of combination treatments (viz., mild heat processing treatment, pH, water activity, storage temperature, lactic acid bacteria) were evaluated through challenge studies with selected strains of C. botulinum type A, B, and E spores. The shelf life and safety of the products following a 13D process at 75$ sp circ$C, could be extended to $ ge$42 days by a combination of pH $ le$ 5.0 and storage at 5$ sp circ$C. Other combination treatments were also effective in controlling growth of, and toxin formation in the products by C. botulinum. For instance, botulinum toxin was not detected until day 35 in inoculated spaghetti and meat sauce products (pH 5.25 and a$ sb{w}$ 0.992) with type A and B spores and stored at 15$ sp circ$C. Shelf life extension and inhibition of toxin production was also possible through reductions in a$ sb{w}$ levels achieved by addition of 1-3% salt (w/w) to the products. Water activity levels of $ le$0.983 prevented botulinum toxin production in the minimally processed spaghetti and meat sauce product for $ ge$42 days during storage at 15$ sp circ$C. / Similar trends were observed in sous-vide rice and salmon products. Furthermore, when sodium lactate was used as the humectant to lower the a$ sb{w}$ of this product, toxin production was also delayed, but not to the same extent as achieved with NaCl. When two strains of bacteriocin-producing lactic acid bacteria were co-inoculated separately in the sous-vide rice and salmon products that had been challenged with C. botulinum type E spores, toxin formation was only slightly delayed in products with added NaCl (1%), while toxin formation was neither delayed nor prevented in similarly lactic acid bacteria-treated samples with no added NaCl. Furthermore, in most of the products in which botulinum toxin was detected, spoilage preceded toxigenesis, however, in some samples stored at 5$ sp circ$C toxigenesis preceded spoilage. Addition of $ alpha$-2-macroglobulin at a level of 2.7 ppm did not delay or prevent toxin formation in the product. Microwave heating of products at half-power or full power (800 Watts) for 5 to 10 min proved effective in inactivating all of the pre-formed toxin in toxic samples. (Abstract shortened by UMI.)

The fish processing industry is actively seeking for alternative methods of shelf life preservation and marketability of fresh fish, while at the same time economizing on energy costs. Two methods which fulfill both objectives are modified atmosphere packaging (MAP) and glucose oxidase (GOX)/Glucose dipping solutions. MAP is the packaging of perishable products in an atmosphere other than that of air and is used for the shelf life extension of beef, pork, fruits, vegetables and bakery products. GOX, either alone or in conjunction with MAP has the potential for shelf life extension of fresh fish. / The objectives of this study were to determine the combined effect of glucose oxidase/glucose or gluconic acid dipping solutions and modified atmosphere packaging in conjunction with refrigeration on the shelf life extension of mackerel and cod. / This study has shown that the shelf life of fresh fish can be extended through the combined use of MAP/dipping solutions and refrigeration. This novel process of "dipping" in GOX solution in conjunction with modified atmosphere packaging (MAP) will have a significant effect in the area of fish hygiene and will minimize fish losses incurred through spoilage.

Value-added trout burgers and trout wontons were prepared from minced trout trimmings, oats, dried onion flakes, white pepper, cayenne pepper, garlic powder, soy sauce, spice mix and eggs. The trout burgers were coated with crushed cornflakes and then partially cooked (2 min at 140ºC) or frilly cooked (5 min at 140ºC) in hot oil. Similar fillings were used to prepare trout wontons by wrapping the mixture with Chinese wonton dough and 2 products were made: raw wonton (uncooked) and fried wonton (fried for 8 min at 140ºC). / Storage trials were performed on raw and fried trout wontons (a w 0.98--0.95, pH 6.5), and partially and fully cooked trout burgers (aw 0.97--0.96, pH 6.4). Products were packaged in air and under various modified atmospheres (MAP), and stored at 4 and 12ºC. A microbiological shelf-life of >28 days was possible for the cooked trout burgers and fried wontons stored at 4ºC. In general, the microbiological shelf-life preceded the sensory shelf-life. / Subsequent challenge studies were done to address the safety concerns associated with MAP food. All products were inoculated with 102 CFU/g of Listeria monocytogenes and 102 spores/g of Clostridium botulinum type E spores. Gas packaging with 80% CO2 (balance N2) inhibited the growth of L. monocytogenes in products stored at 4ºC. However, counts of L. monocytogenes increased in all other packaging conditions. In challenge studies with C. botulinum type E, toxin was not detected in any products after 28--60 days.

Graduation date: 1992

Capes; Fundação Araucária / Tendo em vista a crescente demanda por substituição de materiais de embalagens usuais por biodegradáveis bem como pela necessidade da manutenção de segurança dos alimentos durante seu armazenamento, o desenvolvimento de embalagens bioativas biodegradáveis torna-se importante. No presente trabalho foram produzidos laminados compostos por blendas de poli(L-ácido lático) (PLLA), amido termoplástico (TPS) e gelatina por extrusão e calandragem. O processo apresentou-se como uma forma viável para produzir blendas de PLLA / TPS / gelatina com propriedades funcionais interessantes e aspecto homogêneo. A adição de gelatina em diferentes proporções (1, 3 e 5% em relação ao TPS) apresentou diferença significativa nos resultados das análises de solubilidade, permeabilidade ao vapor de água (PVA) e isotermas de sorção de água devido à hidrofilicidade da mesma. Além disso, a incorporação de gelatina na blenda afetou significativamente as propriedades mecânicas através da redução da rigidez associada à incompatibilidade entre PLLA, amido e gelatina, como revelado pelas imagens de microscopia eletrônica de varredura (MEV). Nanopartículas de prata (AgNPs) foram sintetizadas para incorporação aos laminados pela técnica do polissacarídeo modificada, onde nitrato de prata foi reduzido a prata metálica por D-glicose. O diâmetro médio foi determinado através de três técnicas: Espalhamento Dinâmico de Luz (DLS, 63 nm), por Espectrofotômetria UV-Vis (100 nm) e por análise das imagens de MEV (145 nm). Com a análise de FTIR foi possível detectar interações entre os grupamento C=O dos subprodutos de oxidação da D-glicose, produto da reação com o nitrato de prata. As AgNPs apresentaram ação antimicrobiana eficaz contra os microrganismos Bacillus cereus, Staphylococcus aureus, Escherichia coli e Pseudomanas aeruginosa, sendo a Concentração Inibitória Mínima igual a 1,17 µg/ml para E. coli (menor resistência) e 37,50 µg/ml para S. aureus (maior resistência). Os laminados foram tratados superficialmente com a solução resultante da síntese das AgNPs por reticulação enzimática (transglutaminase). Nas imagens de MEV foi possível verificar que os laminados tratados apresentaram maior porosidade em função da umidade promovida pelo tratamento. Através da porosidade criada foram detectadas diferenças significativas nas análises de PVA e propriedades mecânicas. Houve aumento da PVA e redução em todas as propriedades mecânicas, principalmente no módulo de Young em função da criação de pontos de concentração de força. As isotermas apresentaram ajuste adequado ao modelo de GAB (R2>0,99). A atividade antimicrobiana dos laminados contendo AgNPs foi comprovada pela formação de halos de inibição contra os microorganismos descritos anteriormente. Finalmente, os laminados produzidos possuem potencial de aplicação como embalagens ativas com propriedades antimicrobianas e de biodegradação para alimentos. / Due to the growing demand for replacement of the usual packaging materials for biodegradable as well as the need to maintain food safety during storage, the development of bioactive biodegradable packaging becomes important. In this work sheets were produced by extrusion and calendaring process using blends of poly(L-lactic acid) (PLLA), thermoplastic starch (TPS) and gelatin . The process is presented as a viable way to produce blends of PLLA/TPS/gelatin with interesting functional properties and homogeneous appearance. The addition of gelatin in different proportions (1, 3 and 5% related to TPS) showed a significant difference in the solubility test results, the water vapor permeability (WVP) and water sorption isotherms due to gelatin hydrophilicity. Furthermore the incorporation of gelatin in the blend significantly affected the mechanical properties by reducing stiffness associated with incompatibility between PLLA, starch and gelatin, as shown by Scanning Electron Microscopy (SEM) micrographs. Silver nanoparticles (AgNPs) were synthesized for incorporation into the extruded sheets by the modified polysaccharide technique, where silver nitrate is reduced to metallic silver by D-glucose. The average diameter was determined by three techniques: Dynamic light scattering (DLS, 63 nm) by UV-Vis spectrophotometry (100 nm) and by analysis of SEM images (145 nm). With the analysis of FTIR was possible to detect interactions between the C = O groups of D-glucose oxidation byproducts, products of the reaction with silver nitrate. AgNPs presented effective antimicrobial action against the microorganisms: Bacillus cereus, Staphylococcus aureus, Pseudomonas aeruginosa, and Escherichia coli, and the Minimum Inhibitory Concentration equal to 1.17 µg/ml for E. coli (lower resistance) and 37.50 µg/ml for S. aureus (greater resistance). The extruded sheets were surface treated with the resulting solution from AgNPs synthesis and enzymatically crosslinked with transglutaminase. At the SEM images it was possible to verify that the treated laminates exhibited higher porosity due to moisture promoted by the treatment. The created porosity influenced significantly the results of the WVP and mechanical properties. There was an increase in vapor permeation and a reduction in all mechanical characteristics, particularly in Young's modulus due to the creation of tension concentration points. The isotherms showed adequate adjustment to GAB model (R2> 0.99). The antimicrobial activity of the laminates containing AgNPs was confirmed by the formation of inhibition zones against the microorganisms described above. Finally, the sheets produced have potential application as active packaging with antimicrobial and biodegradable properties for food.

Capes; Fundação Araucária / Tendo em vista a crescente demanda por substituição de materiais de embalagens usuais por biodegradáveis bem como pela necessidade da manutenção de segurança dos alimentos durante seu armazenamento, o desenvolvimento de embalagens bioativas biodegradáveis torna-se importante. No presente trabalho foram produzidos laminados compostos por blendas de poli(L-ácido lático) (PLLA), amido termoplástico (TPS) e gelatina por extrusão e calandragem. O processo apresentou-se como uma forma viável para produzir blendas de PLLA / TPS / gelatina com propriedades funcionais interessantes e aspecto homogêneo. A adição de gelatina em diferentes proporções (1, 3 e 5% em relação ao TPS) apresentou diferença significativa nos resultados das análises de solubilidade, permeabilidade ao vapor de água (PVA) e isotermas de sorção de água devido à hidrofilicidade da mesma. Além disso, a incorporação de gelatina na blenda afetou significativamente as propriedades mecânicas através da redução da rigidez associada à incompatibilidade entre PLLA, amido e gelatina, como revelado pelas imagens de microscopia eletrônica de varredura (MEV). Nanopartículas de prata (AgNPs) foram sintetizadas para incorporação aos laminados pela técnica do polissacarídeo modificada, onde nitrato de prata foi reduzido a prata metálica por D-glicose. O diâmetro médio foi determinado através de três técnicas: Espalhamento Dinâmico de Luz (DLS, 63 nm), por Espectrofotômetria UV-Vis (100 nm) e por análise das imagens de MEV (145 nm). Com a análise de FTIR foi possível detectar interações entre os grupamento C=O dos subprodutos de oxidação da D-glicose, produto da reação com o nitrato de prata. As AgNPs apresentaram ação antimicrobiana eficaz contra os microrganismos Bacillus cereus, Staphylococcus aureus, Escherichia coli e Pseudomanas aeruginosa, sendo a Concentração Inibitória Mínima igual a 1,17 µg/ml para E. coli (menor resistência) e 37,50 µg/ml para S. aureus (maior resistência). Os laminados foram tratados superficialmente com a solução resultante da síntese das AgNPs por reticulação enzimática (transglutaminase). Nas imagens de MEV foi possível verificar que os laminados tratados apresentaram maior porosidade em função da umidade promovida pelo tratamento. Através da porosidade criada foram detectadas diferenças significativas nas análises de PVA e propriedades mecânicas. Houve aumento da PVA e redução em todas as propriedades mecânicas, principalmente no módulo de Young em função da criação de pontos de concentração de força. As isotermas apresentaram ajuste adequado ao modelo de GAB (R2>0,99). A atividade antimicrobiana dos laminados contendo AgNPs foi comprovada pela formação de halos de inibição contra os microorganismos descritos anteriormente. Finalmente, os laminados produzidos possuem potencial de aplicação como embalagens ativas com propriedades antimicrobianas e de biodegradação para alimentos. / Due to the growing demand for replacement of the usual packaging materials for biodegradable as well as the need to maintain food safety during storage, the development of bioactive biodegradable packaging becomes important. In this work sheets were produced by extrusion and calendaring process using blends of poly(L-lactic acid) (PLLA), thermoplastic starch (TPS) and gelatin . The process is presented as a viable way to produce blends of PLLA/TPS/gelatin with interesting functional properties and homogeneous appearance. The addition of gelatin in different proportions (1, 3 and 5% related to TPS) showed a significant difference in the solubility test results, the water vapor permeability (WVP) and water sorption isotherms due to gelatin hydrophilicity. Furthermore the incorporation of gelatin in the blend significantly affected the mechanical properties by reducing stiffness associated with incompatibility between PLLA, starch and gelatin, as shown by Scanning Electron Microscopy (SEM) micrographs. Silver nanoparticles (AgNPs) were synthesized for incorporation into the extruded sheets by the modified polysaccharide technique, where silver nitrate is reduced to metallic silver by D-glucose. The average diameter was determined by three techniques: Dynamic light scattering (DLS, 63 nm) by UV-Vis spectrophotometry (100 nm) and by analysis of SEM images (145 nm). With the analysis of FTIR was possible to detect interactions between the C = O groups of D-glucose oxidation byproducts, products of the reaction with silver nitrate. AgNPs presented effective antimicrobial action against the microorganisms: Bacillus cereus, Staphylococcus aureus, Pseudomonas aeruginosa, and Escherichia coli, and the Minimum Inhibitory Concentration equal to 1.17 µg/ml for E. coli (lower resistance) and 37.50 µg/ml for S. aureus (greater resistance). The extruded sheets were surface treated with the resulting solution from AgNPs synthesis and enzymatically crosslinked with transglutaminase. At the SEM images it was possible to verify that the treated laminates exhibited higher porosity due to moisture promoted by the treatment. The created porosity influenced significantly the results of the WVP and mechanical properties. There was an increase in vapor permeation and a reduction in all mechanical characteristics, particularly in Young's modulus due to the creation of tension concentration points. The isotherms showed adequate adjustment to GAB model (R2> 0.99). The antimicrobial activity of the laminates containing AgNPs was confirmed by the formation of inhibition zones against the microorganisms described above. Finally, the sheets produced have potential application as active packaging with antimicrobial and biodegradable properties for food.

Orientadores: Ana Rita Morales, Leila Peres / Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia Química / Made available in DSpace on 2018-08-22T15:46:33Z (GMT). No. of bitstreams: 1 Cruz_CarolinaVertuMarinhoda_M.pdf: 4798053 bytes, checksum: 65af0005636fd070fa8ddccf682f09f9 (MD5) Previous issue date: 2013 / Resumo: O trabalho teve como objetivo estudar o desempenho de filmes flexíveis de nanocompósitos visando aplicação na área de embalagens. Partindo-se de uma blenda típica do mercado, de polietileno de alta densidade - PEAD, com polietileno de baixa densidade linear - PEBDL, foram preparados nanocompósitos com uma argila montmorilonita organofílica comercial. Na primeira parte experimental foi elaborado, em uma extrusora de dupla rosca, um concentrado ou masterbatch de argila montmorilonita com resina compatibilizante à base de polietileno de baixa densidade linear enxertado com anidrido maléico - PEBDL-AM e partir deste concentrado foram feitos filmes com uma blenda de PEAD e PEBDL com o objetivo de se obter uma estrutura esfoliada da argila na matriz polimérica. A morfologia do concentrado e dos filmes de nanocompósitos foi caracterizada por Difração de Raios-X e Microscopia Eletrônica de Varredura - MET, bem como foram avaliadas as propriedades de barreira ao gás oxigênio e vapor d'água e as propriedades mecânicas dos filmes produzidos. A partir da análise dos resultados da primeira parte experimental, executou-se a segunda parte experimental, onde se mudaram as condições de processamento e a formulação do masterbatch visando uma melhor dispersão da nanocarga. Novos filmes foram preparados como o masterbatch e a blenda de PEAD e PEBDL e as mesmas propriedades da parte experimental I foram estudadas. As variáveis de processamento do masterbatch e o teor de argila influenciaram a dispersão da argila e os resultados de permeabilidade dos filmes obtidos. O modelo de Nielsen foi aplicado para estimar a razão de aspecto e para entender o grau de esfoliação da argila. Melhorias nas propriedades de barreira foram observadas, o que indica que os sistemas estudados mostram-se promissores para aplicações em embalagens flexíveis / Abstract: The objective of this work was to study the properties of a flexible film based in nanocomposites for packaging application. Assuming a typical blend of HDPE and LLDPE, nanocomposites were prepared with commercial organophilic clay. In the first experimental part, a masterbatch was prepared from a linear low density polyethylene modified with maleic anhydride and a montmorillonite clay. The masterbatch was diluted in a blend of high density polyethylene (HDPE) with linear low density polyethylene (LLDPE) and films were extruded. The objective was to obtain nanocomposites whitin an exfoliated structure of the clay in the polymer matrix. The nanocomposites morphologies were evaluated by X-ray diffraction and TEM. Besides, the properties of gas barrier to oxygen and water vapor and mechanical properties were also determined. Analyzing the results of the first experimental part, improvement on the clay dispersion based on the processing conditions was expected and the second experimental part was held. The conditions of processing and masterbatch formulation were changed. Dilutions were also made in the blend of HDPE / LLDPE for films preparation and the same properties of the experimental I were studied. Processing conditions and clay content affect the ability of the clay dispersion and the results of permeability. Nielsen's model was applied in order to measure the aspect ratio and to understand the clay exfoliation level. Improvements on the barrier properties were observed and the studied systems were shown to be promising for applications in flexible packaging / Mestrado / Ciencia e Tecnologia de Materiais / Mestra em Engenharia Química

M.Sc. (Chemistry) / Please refer to full text to view abstract.