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dc.contributor.authorContini, C.*
dc.contributor.authorKatsikogianni, Maria G.*
dc.contributor.authorO'Neill, F.T.*
dc.contributor.authorO'Sullivan, M.*
dc.contributor.authorBoland, F.*
dc.contributor.authorDowling, D.P.*
dc.contributor.authorMonahan, F.J.*
dc.date.accessioned2017-03-02T14:59:05Z
dc.date.available2017-03-02T14:59:05Z
dc.date.issued2014
dc.identifier.citationContini C, Katsikogianni MG, O’Neill FT, O’Sullivan M, Boland F, Dowling DP and Monahan FJ (2014) Storage stability of an antioxidant active packaging coated with Citrus extract following a plasma jet pre-treatment. Food and Bioprocess Technology. 7(8): 2228-2240.en_US
dc.identifier.urihttp://hdl.handle.net/10454/11520
dc.descriptionyesen_US
dc.description.abstractAntioxidant active packaging was prepared by coating a citrus extract on the surface of polyethylene terephthalate (PET) trays which had been either treated with an atmospheric pressure plasma jet or left untreated. The surface characteristics of the packaging were examined, as were its stability and antioxidant efficacy following storage for up to 24 weeks under the following three storage conditions: room temperature, 0 % relative humidity (RH) or 50 °C. Plasma pretreatment increased coating density, thickness and roughness, and oxygenated functional groups at the polymer surface, whereas water contact angle decreased. Trays stored at room temperature did not lose their antioxidant efficacy over 24 weeks and plasma pretreatment enhanced the efficacy from week 8 onwards. Gravimetric analysis of the coating revealed a loss of antioxidant compounds only after 16 weeks. Trays stored at 0 % RH lost coating from week 1 onwards, with lower loss in plasma pretreated trays, while loss of coating was highest at 50 °C, with lower loss in plasma pretreated trays only after 24 weeks. Overall, the surface characteristics of the antioxidant active packaging were modified by plasma pretreatment of the PET surface, with some improvement in antioxidant efficacy, and the efficacy of the packaging in delaying oxidative deterioration in cooked meats was retained during storage at ambient temperature.en_US
dc.language.isoenen_US
dc.relation.isreferencedbyhttp://dx.doi.org/10.1007/s11947-013-1210-9en_US
dc.rights© 2014 Springer. Reproduced in accordance with the publisher's self-archiving policy. The final publication is available at Springer via http://dx.doi.org/10.1007/s11947-013-1210-9.en_US
dc.subjectActive packaging; Antioxidants; Polyethylene terephthalate (PET) trays; Atmospheric pressure plasma jet; Citrus extract; Lipid oxidation; Turkey meaten_US
dc.titleStorage Stability of an Antioxidant Active Packaging Coated with Citrus Extract Following a Plasma Jet Pretreatmenten_US
dc.status.refereedyesen_US
dc.date.application2013-10-05
dc.typeArticleen_US
dc.type.versionAccepted Manuscripten_US
refterms.dateFOA2018-07-26T09:52:57Z


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