Активная упаковка становится передовой технологией, используемой для повышения качества и безопасности пищевых продуктов. Один из наиболее распространенных подходов основан на миграции антиоксидантно - антимикробных соединений из упаковочного материала. В данной работе для увеличения послеуборочного срока хранения свежей клубники и хлеба была оптимизирован состав противогрибковой активной упаковочной системы, основанной на миграции карвакрола и тимола. При помощи дифференциальной сканирующей калориметрии (ДСК) и термогравиметрического анализа (ТГА) определены термические свойства разработанного упаковочного материала. Наличие летучих соединений в пищевых образцах, мигрирующих из активной упаковочной системы, контролировались при помощи микроэкстракции свободного пространства твердой фазы с последующим анализом методом газовой хроматографии в контролируемых условиях (метод HS-SPME-GC-MS). Полученные результаты свидетельствуют, что воздействие карвакрола и тимола является эффективным способом повышения качества образцов клубники и хлеба в процессе их хранения и реализации.
active packaging, carvacrol, thymol, strawberries, bread, thermal properties, volatile profile, активная упаковка, карвакрол, тимол, клубника, хлеб, термические свойства, летучий профиль
1. Dong Sun Lee, K.L.Y., Luciano Piergiovanni., (2008). Food packaging science and technology. Boca Raton : CRC Press, c2008
2. Cutter, C.N., (2002). Microbial control by packaging: A review. Critical Reviews in Food Science and Nutrition, 42(2), 151-161.
3. Coma, V., (2008). Bioactive packaging technologies for extended shelf life of meat-based products. Meat Science, 78(1-2), 90-103.
4. Conte, A., Buonocore, G.G., Bevilacqua, A., Sinigaglia, M. & Del Nobile, M.A., (2006). Immobilization of Lysozyme on Polyvinylalcohol Films for Active Packaging Applications. Journal of Food Protection, 69(4), 866-870.
5. Gemili, S., Yemenicioǧlu, A. & Altinkaya, S.A., (2009). Development of cellulose acetate based antimicrobial food packaging materials for controlled release of lysozyme. Journal of Food Engineering, 90(4), 453-462.
6. Mastromatteo, M., Mastromatteo, M., Conte, A. & Del Nobile, M.A., (2010b). Advances in controlled release devices for food packaging applications. Trends in Food Science & Technology, 21(12), 591-598.
7. Kuorwel, K.K., Cran, M.J., Sonneveld, K., Miltz, J. & Bigger, S.W., (2011b). Essential Oils and Their Principal Constituents as Antimicrobial Agents for Synthetic Packaging Films. Journal of Food Science, 76(9), R164-R177.
8. Kuorwel, K.K., Cran, M.J., Sonneveld, K., Miltz, J. & Bigger, S.W., (2013). Migration of antimicrobial agents from starch-based films into a food simulant. LWT - Food Science and Technology, 50(2), 432-438.
9. Davidson PM, Z.S., (2003). The use of natural antimicrobials. Food preservation techniques. Boca Raton, Fla.: Woodhead Publishing Limited and CRC Press.
10. Dorman, H.J.D. & Deans, S.G., (2000). Antimicrobial agents from plants: antibacterial activity of plant volatile oils. Journal of Applied Microbiology, 88(2), 308-316.
11. Bakkali, F., Averbeck, S., Averbeck, D. & Idaomar, M., (2008). Biological effects of essential oils - A review. Food and Chemical Toxicology, 46(2), 446-475.
12. López, P., Sánchez, C., Batlle, R. & Nerín, C., (2007b). Vapor-phase activities of cinnamon, thyme, and oregano essential oils and key constituents against foodborne microorganisms. Journal of Agricultural and Food Chemistry, 55(11), 4348-4356.
13. Suppakul, P., Sonneveld, K., Bigger, S.W. & Miltz, J., (2011). Diffusion of linalool and methylchavicol from polyethylene-based antimicrobial packaging films. LWT - Food Science and Technology, 44(9), 1888-1893.
14. Gutiérrez, L., Escudero, A., Batlle, R.n. & Nerín, C., (2009). Effect of Mixed Antimicrobial Agents and Flavors in Active Packaging Films. Journal of Agricultural and Food Chemistry, 57(18), 8564-8571.
15. López, P., Sánchez, C., Batlle, R. & Nerín, C., (2007a). Development of flexible antimicrobial films using essential oils as active agents. Journal of Agricultural and Food Chemistry, 55(21), 8814-8824.
16. Kuorwel, K.K., Cran, M.J., Sonneveld, K., Miltz, J. & Bigger, S.W., (2011a). Antimicrobial Activity of Natural Agents against Saccharomyces cerevisiae. Packaging Technology and Science, 24(5), 299-307.
17. Rodriguez-Lafuente, A., Nerin, C. & Batlle, R., (2010). Active Paraffin-Based Paper Packaging for Extending the Shelf Life of Cherry Tomatoes. Journal of Agricultural and Food Chemistry, 58(11), 6780-6786.
18. Rodríguez, A., Batlle, R. & Nerín, C., (2007). The use of natural essential oils as antimicrobial solutions in paper packaging. Part II. Progress in Organic Coatings, 60(1), 33-38.
19. Kurek, M., Moundanga, S., Favier, C., Galić, K. & Debeaufort, F., (2013). Antimicrobial efficiency of carvacrol vapour related to mass partition coefficient when incorporated in chitosan based films aimed for active packaging. Food Control, 32(1), 168-175.
20. Gutiérrez, L., Sánchez, C., Batlle, R. & Nerín, C., (2009). New antimicrobial active package for bakery products. Trends in Food Science & Technology, 20(2), 92-99.
21. Chiralt, A., Martı́nez-Navarrete, N., Martı́nez-Monzó, J., Talens, P., Moraga, G., Ayala, A. & Fito, P., (2001). Changes in mechanical properties throughout osmotic processes: Cryoprotectant effect. Journal of Food Engineering, 49(2-3), 129-135.
22. Tovar, B.z., Garcı́a, H.S. & Mata, M., (2001). Physiology of pre-cut mango. I. ACC and ACC oxidase activity of slices subjected to osmotic dehydration. Food Research International, 34(2-3), 207-215.
23. Pozo-Bayón, M.A., Guichard, E. & Cayot, N., (2006). Flavor Control in Baked Cereal Products. Food Reviews International, 22(4), 335-379.
24. Rizzolo, A., Gerli, F., Prinzivalli, C., Buratti, S. & Torreggiani, D., (2007). Headspace volatile compounds during osmotic dehydration of strawberries (cv Camarosa): Influence of osmotic solution composition and processing time. LWT - Food Science and Technology, 40(3), 529-535.
25. Cayot, N., (2007). Sensory quality of traditional foods. Food Chemistry, 101(1), 154-162.
26. Ruiz, J.A., Quilez, J., Mestres, M. & Guasch, J., (2003). Solid-Phase Microextraction Method for Headspace Analysis of Volatile Compounds in Bread Crumb. Cereal Chemistry Journal, 80(3), 255-259.
27. Poinot, P., Grua-Priol, J., Arvisenet, G., Rannou, C., Semenou, M., Bail, A.L. & Prost, C., (2007). Optimisation of HS-SPME to study representativeness of partially baked bread odorant extracts. Food Research International, 40(9), 1170-1184.
28. Ho, C.W., Wan Aida, W.M., Maskat, M.Y. & Osman, H., (2006). Optimization of headspace solid phase microextraction (HS-SPME) for gas chromatography mass spectrometry (GC-MS) analysis of aroma compound in palm sugar (Arenga pinnata). Journal of Food Composition and Analysis, 19(8), 822-830.
29. Quílez, J., Ruiz, J.A. & Romero, M.P., (2006). Relationships Between Sensory Flavor Evaluation and Volatile and Nonvolatile Compounds in Commercial Wheat Bread Type Baguette. Journal of Food Science, 71(6), S423-S427.
30. Ramos, M., Jiménez, A., Peltzer, M. & Garrigós, M.C., (2012). Characterization and antimicrobial activity studies of polypropylene films with carvacrol and thymol for active packaging. Journal of Food Engineering, 109(3), 513-519.
31. Joseph, P.V., Joseph, K., Thomas, S., Pillai, C.K.S., Prasad, V.S., Groeninckx, G. & Sarkissova, M., (2003). The thermal and crystallisation studies of short sisal fibre reinforced polypropylene composites. Composites Part A: Applied Science and Manufacturing, 34(3), 253-266.
32. G.E. Zaikov, A.L. Buchachenko, V.B. Ivanov “Polymer aging at the cutting adge”, New York, Nova Science Publ., 2002, 176 pp.
33. S.A. Semenov, K.Z. Gumargalieva, G.E. Zaikov “Biodegradation and durability of materials under the effect of microorganisms”, Utrecht, VSP International Science Publ., 2003, 199 pp.
34. Poinot, P., Arvisenet, G., Grua-Priol, J., Colas, D., Fillonneau, C., Le Bail, A. & Prost, C., (2008). Influence of formulation and process on the aromatic profile and physical characteristics of bread. Journal of Cereal Science, 48(3), 686-697.
35. Blanda, G., Cerretani, L., Cardinali, A., Barbieri, S., Bendini, A. & Lercker, G., (2009). Osmotic dehydrofreezing of strawberries: Polyphenolic content, volatile profile and consumer acceptance. LWT - Food Science and Technology, 42(1), 30-36.
36. Persico, P., Ambrogi, V., Carfagna, C., Cerruti, P., Ferrocino, I. & Mauriello, G., (2009). Nanocomposite polymer films containing carvacrol for antimicrobial active packaging. Polymer Engineering & Science, 49(7), 1447-1455.
37. Dobkowski, Z., (2006). Thermal analysis techniques for characterization of polymer materials. Polymer Degradation and Stability, 91(3), 488-493.
38. Alin, J. & Hakkarainen, M., (2010). Type of polypropylene material significantly influences the migration of antioxidants from polymer packaging to food simulants during microwave heating. Journal of Applied Polymer Science, 118(2), 1084-1093.
39. Pomerantsev, A.L. & Rodionova, O.Y., (2005). Hard and soft methods for prediction of antioxidants' activity based on the DSC measurements. Chemometrics and Intelligent Laboratory Systems, 79(1-2), 73-83.
40. Yanishlieva, N.V., Marinova, E.M., Gordon, M.H. & Raneva, V.G., (1999). Antioxidant activity and mechanism of action of thymol and carvacrol in two lipid systems. Food Chemistry, 64(1), 59-66.
41. Riga, A., Collins, R. & Mlachak, G., (1998). Oxidative behavior of polymers by thermogravimetric analysis, differential thermal analysis and pressure differential scanning calorimetry. Thermochimica Acta, 324, 135-149.
42. Hazzit, M., Baaliouamer, A., Faleiro, M.L. & Miguel, M.G., (2006). Composition of the essential oils of Thymus and Origanum species from Algeria and their antioxidant and antimicrobial activities. Journal of Agricultural and Food Chemistry, 54(17), 6314-6321.
43. Mastromatteo, M., Conte, A. & Del Nobile, M., (2010a). Combined use of modified atmosphere packaging and natural compounds for food preservation. Food Engineering Reviews, 2(1), 28-38.
