Alle Funktionen optimal nutzen: JETZT ANMELDEN

    Development of thermal insulation packaging film based on poly(vinyl alcohol) incorporated with silica aerogel for food packaging application (Englisch)

    In: Food Science and Technology ; 129 ; 2020
    • ISSN:
      0023-6438
    • Aufsatz (Zeitschrift)  /  Elektronische Ressource

    Wie erhalte ich diesen Titel?

    Zugriff prüfen
    Download

    Download ist DRM geschützt.

    Kommerziell Vergütung an den Verlag: 36,00 € Grundgebühr: 4,00 € Gesamtpreis: 40,00 €
    Akademisch Vergütung an den Verlag: 36,00 € Grundgebühr: 2,00 € Gesamtpreis: 38,00 €

    Exportieren, teilen und zitieren

    Abstract To develop thermal insulation packaging film, poly(vinyl alcohol) (PVA) films incorporated with silica aerogel (SA) were prepared. The effects of SA content on structural, physicochemical properties, thermal conductivity of films and evaluation of the films' thermal insulation property through chocolate packaging were investigated. The SA was dispersed uniformly in the films as SA increased from 0% to 3%. Some aggregations were observed in films containing 5% and 7% SA. And some small pores were observed in the films and their quantity increased with increasing SA. This also contributed to the films’ thermal insulation because of low thermal conductivity of air. The water vapor barrier property and thermal stability of films were improved for SA incorporation and the oxygen barrier property of films containing 3% SA was best among all developed films. All films added with SA exhibited much lower thermal conductivity than the pure PVA film and it decreased significantly with increasing SA. The result of its application for chocolate packaging showed that the films incorporated with SA can prevent chocolate from softening better and the protective effect increased with increasing SA. These films will be prospective to be used in multilayer packaging systems for temperature-sensitive foodstuffs packaging applications.

    Highlights Thermal insulation PVA films incorporated with silica aerogel (SA) were developed. All films with SA exhibited much lower thermal conductivity than the pure PVA film. Thermal insulation protective effect for chocolate increased with increasing SA.

    Inhaltsverzeichnis – Band 129

    Zeige alle Jahrgänge und Ausgaben

    Die Inhaltsverzeichnisse werden automatisch erzeugt und basieren auf den im Index des TIB-Portals verfügbaren Einzelnachweisen der enthaltenen Beiträge. Die Anzeige der Inhaltsverzeichnisse kann daher unvollständig oder lückenhaft sein.

    Modulating water mobility in comminuted meat protein gels using model hydrophilic filler particles
    Gravelle, Andrew J. / Marangoni, Alejandro G. / Barbut, Shai et al. | 2020
    Physiological and proteomic responses of freeze-dried Oenococcus oeni SD-2a with ethanol-acclimations
    Yang, Kun / Liu, Miaomiao / Yang, Jingpeng / Wei, Xinyuan / Fan, Mingtao / Zhang, Guoqiang et al. | 2020
    Effect of supplementation by bamboo shoot insoluble dietary fiber on physicochemical and structural properties of rice starch
    Wang, Nan / Huang, Shan / Zhang, Yue / Zhang, Fusheng / Zheng, Jiong et al. | 2020
    Growth kinetics and biomass characteristics of Lactobacillus plantarum L14 isolated from sourdough: Effect of fermentation time on dough machinability
    Üçok, Gamze / Sert, Durmuş et al. | 2020
    Bioaccessibility of calcium in freeze-dried yogurt based snacks
    Wang, Jing / Aalaei, Kataneh / Skibsted, Leif H. / Ahrné, Lilia M. et al. | 2020
    Risk to public health related to the presence of ochratoxin A in wines from Fruška Gora
    Torović, Ljilja / Lakatoš, Iboja / Majkić, Tatjana / Beara, Ivana et al. | 2020
    Characterisation of bovine and buffalo anhydrous milk fat fractions along with infant formulas fat: Application of differential scanning calorimetry, Fourier transform infrared spectroscopy, and colour attributes
    Ali, Abdelmoneim H. / Wei, Wei / Wang, Xingguo et al. | 2020
    Caffeoylquinic acids from aronia juice inhibit both dipeptidyl peptidase IV and α-glucosidase activities
    Imai, Momoko / Yamane, Takuya / Kozuka, Miyuki / Takenaka, Shigeo / Sakamoto, Tatsuji / Ishida, Tetsuo / Nakagaki, Takenori / Nakano, Yoshihisa / Inui, Hiroshi et al. | 2020
    How must pH affects the level of red wine phenols
    Forino, Martino / Picariello, Luigi / Rinaldi, Alessandra / Moio, Luigi / Gambuti, Angelita et al. | 2020
    Rapid determination of the textural properties of silver carp (Hypophthalmichthys molitrix) using near-infrared reflectance spectroscopy and chemometrics
    Zhou, Jiaojiao / Wu, Xiaoyang / You, Juan / Xiong, Shanbai et al. | 2020
    A functional dairy product rich in Menaquinone-7 and FeOOH nanoparticles
    Novin, Donya / van der Wel, Jordan / Seifan, Mostafa / Ebrahiminezhad, Alireza / Ghasemi, Younes / Berenjian, Aydin et al. | 2020
    Optimization of the production process of dried unripe olives (Olea europaea L.) as a nutraceutical ingredient naturally rich in phenolic compounds
    Cecchi, Lorenzo / Guerrini, Lorenzo / Bellumori, Maria / Balli, Diletta / Xie, Pujun / Parenti, Alessandro / Mulinacci, Nadia et al. | 2020
    Sensory and antioxidant properties and in-vitro digestibility of gluten-free sourdough made with selected starter cultures
    Olojede, A.O. / Sanni, A.I. / Banwo, K. / Adesulu-Dahunsi, A.T. et al. | 2020
    Fermentative volatilome modulation of Muscat Ottonel wines by using yeast starter cultures
    Dr. Vararu, Florin / Dr. Moreno-García, Jaime / Dr. Niculaua, Marius / Dr. Cotea, Valeriu V. / Dr. Mayén, Manuel / Dr. Moreno, Juan et al. | 2020
    Mixed sorghum and quinoa flour improves protein quality and increases antioxidant capacity in vivo
    Medina Martinez, Oscar David / Lopes Toledo, Renata Celi / Vieira Queiroz, Valéria Aparecida / Pirozi, Mônica Ribeiro / Duarte Martino, Hércia Stampini / Ribeiro de Barros, Frederico Augusto et al. | 2020
    Different distribution of free and bound phenolic compounds affects the oxidative stability of tea seed oil: A novel perspective on lipid antioxidation
    Wang, Xiaoqin / Contreras, María del Mar / Xu, Dunming / Xing, Chen / Wang, Lijuan / Yang, Daomao et al. | 2020
    Discovery study of integrative metabolic profiles of sesame seeds cultivated in different countries
    Lee, Bo Mi / Lee, Eun Mi / Kang, Dong Jin / Seo, Jeong-Ah / Choi, Hyung-Kyoon / Kim, Young-Suk / Lee, Do Yup et al. | 2020
    Modification of the functional and bioactive properties of camel milk casein and whey proteins by ultrasonication and fermentation with Lactobacillus delbrueckii subsp. lactis
    Gammoh, Sana / Alu'datt, Muhammad H. / Tranchant, Carole C. / Al-U'datt, Doa'a Ghazi / Alhamad, Mohammad N. / Rababah, Taha / Kubow, Stan / Haddadin, Malik S.Y. / Ammari, Zaid / Maghaydah, Sofyan et al. | 2020
    Effect of thermal processing on cholesterol synthesis, solubilisation into micelles and antioxidant activities using peptides of Vigna angularis and Vicia faba
    Ashraf, Jawad / Awais, Muhammad / Liu, Liya / Khan, Muhammad Issa / Tong, Li-Tao / Ma, Yuling / Wang, Lili / Zhou, Xianrong / Zhou, Sumei et al. | 2020
    The temperature dependent extraction of polysaccharides from eucheuma and the rheological synergistic effect in their mixtures with kappa carrageenan
    Yang, Dongying / Yang, Hongshun et al. | 2020
    Profiles of gelling characteristics of myofibrillar proteins extracted from chicken breast: Effects of temperatures and phosphates
    Shan, Lingyue / Li, Yan / Wang, Qiumin / Wang, Baowei / Guo, Liping / Sun, Jingxin / Xiao, Junxia / Zhu, Yinglian / Zhang, Xuecong / Huang, Ming et al. | 2020
    Fabrication and characterization of resveratrol-loaded gliadin nanoparticles stabilized by gum Arabic and chitosan hydrochloride
    Wu, Weihao / Kong, Xiangzhen / Zhang, Caimeng / Hua, Yufei / Chen, Yeming / Li, Xingfei et al. | 2020
    Environmental Life Cycle Assessment of goat cheese production in Brazil: a path towards sustainability
    M. Sc. Cabral, Caroline Ferreira Soares / D. Sc. Elabras Veiga, Lilian Bechara / D. Sc. Araújo, Marcelo Guimarães / D. Sc. de Souza, Simone Lorena Quiterio et al. | 2020
    The potential use of recovered fish protein as wall material for microencapsulated anchovy oil
    Özyurt, Gülsün / Durmuş, Mustafa / Uçar, Yılmaz / Özoğul, Yeşim et al. | 2020
    Effects of fractionation technique on triacylglycerols, melting and crystallisation and the polymorphic behavior of bambangan kernel fat as cocoa butter improver
    Norazlina, M.R. / Jahurul, M.H.A. / Hasmadi, M. / Sharifudin, M.S. / Patricia, M. / Lee, J.S. / Amir, H.M.S. / Noorakmar, A.W. / Riman, I. et al. | 2020
    Characteristics of lactobacillus plantarum LIP-1 microcapsules prepared using an aqueous phase separation method
    Ma, Lili / Huo, Qiwen / Zhang, Qiaoling / E, Jingjing / Zhao, Lihua / Wang, Junguo et al. | 2020
    Phase volume quantification of agarose-ghee gels using 3D confocal laser scanning microscopy and blending law analysis: A comparison
    Mhaske, Pranita / Condict, Lloyd / Dokouhaki, Mina / Farahnaky, Asgar / Kasapis, Stefan et al. | 2020
    Effect of high intensity ultrasound on physicochemical, interfacial and gel properties of chickpea protein isolate
    Wang, Yuntao / Wang, Yingjuan / Li, Ke / Bai, Yanhong / Li, Bin / Xu, Wei et al. | 2020
    Efficiency of phage cocktail to reduce Salmonella Typhimurium on chicken meat during low temperature storage
    MSc Abhisingha, Mattika / BSc Dumnil, Jureeporn / PhD Pitaksutheepong, Chetsadaporn et al. | 2020
    Survival of staphylococci and transmissibility of their antimicrobial resistance genes in milk after heat treatments
    Taher, E.M. / Hemmatzadeh, F. / Aly, S.A. / Elesswy, H.A. / Petrovski, K.R. et al. | 2020
    Construction, characterization, and bioactive evaluation of nano-selenium stabilized by green tea nano-aggregates
    Ye, Xiguang / Chen, Zhongzheng / Zhang, Yuanyuan / Mu, Jingjing / Chen, Liyi / Li, Bin / Lin, Xiaorong et al. | 2020
    Dynamic changes in the triacylglycerol composition and crystallization behavior of cocoa butter
    Yao, Yunping / Liu, Wentao / Zhang, Di / Li, Ruiting / Zhou, Hang / Li, Changmo / Wang, Shuo et al. | 2020
    The integration of image processing and artificial neural network to estimate four fatty acid contents of sesame oil
    Parsaeian, Mahdieh / Shahabi, Mojtaba / Hassanpour, Hamid et al. | 2020
    Mapping the metabolic signatures of fermentation broth, mycelium, fruiting body and spores powder from Ganoderma lucidum by untargeted metabolomics
    Xie, Chunliang / Yan, Shaowei / Zhang, Zhoumei / Gong, Wenbing / Zhu, Zuohua / Zhou, Yingjun / Yan, Li / Hu, Zhenxiu / Ai, Lianzhong / Peng, Yuande et al. | 2020
    Thermal inactivation of Salmonella enterica in Philippine flowing-type peanut butter
    Pelaez, Mark Anthony B. / Anapi, Gerieka R. / Bautista, Donna V. / Dallo, Ma. Dulce P. / Libunao, Joseph Conrad M. / Gabriel, Alonzo A. et al. | 2020
    Rheological, texture, structural, and functional properties of Greek-style yogurt fortified with cheese whey-spent coffee ground powder
    Osorio-Arias, Juan / Pérez-Martínez, Angela / Vega-Castro, Oscar / Martínez-Monteagudo, Sergio I. et al. | 2020
    Stability of Brazilian Apis mellifera L. honey during prolonged storage: Physicochemical parameters and bioactive compounds
    Missio da Silva, Priscila / Gonzaga, Luciano Valdemiro / Biluca, Fabíola Carina / Schulz, Mayara / Vitali, Luciano / Micke, Gustavo Amadeu / Oliveira Costa, Ana Carolina / Fett, Roseane et al. | 2020
    Investigating the effects of Lecithin-PGPR mixture on physical properties of milk chocolate
    Sözeri Atik, Didem / Bölük, Esra / Toker, Omer Said / Palabiyik, Ibrahim / Konar, Nevzat et al. | 2020
    Formation, characterization and properties of resveratrol-dietary fiber composites: Release behavior, bioaccessibility and long-term storage stability
    Ji, Suping / Jia, Chengsheng / Cao, Dandan / Muhoza, Bertrand / Zhang, Xiaoming et al. | 2020
    Preparation of l-α-glyceryl phosphorylcholine by hydrolysis of soy lecithin using phospholipase A1 in a novel solvent-free water in oil system
    Cai, Zi-zhe / Wang, Hong-fei / Li, Wan-zhen / Lee, Wan Jun / Li, Wen / Wang, Ying / Wang, Yong et al. | 2020
    Functional properties of the protein isolates of hyacinth bean [Lablab purpureus (L.) Sweet]: An effect of the used procedures
    Mohan, Naaznee / Mellem, John J. et al. | 2020
    Rheological aspects in fabricating pullulan-whey protein isolate emulsion suitable for electrospraying: Application in improving β-carotene stability
    Niu, Ben / Shao, Ping / Feng, Simin / Qiu, Dan / Sun, Peilong et al. | 2020
    Nitrite sources for cured meat products
    Jo, Kyung / Lee, Seonmin / Yong, Hae In / Choi, Yun-Sang / Jung, Samooel et al. | 2020
    Bordo grape marc (Vitis labrusca): Evaluation of bioactive compounds in vitro and in vivo
    Pertuzatti, Paula Becker / Mendonça, Sônia Cássia / Alcoléa, Marla / Guedes, Carmen Torres / Amorim, Francielly da Encarnação / Beckmann, Ana Paula Simões / Gama, Loyane Almeida / Américo, Madileine Francely et al. | 2020
    Quality evaluation of minimally fresh-cut processed pineapples
    Padrón-Mederos, Miguel / Rodríguez-Galdón, Beatriz / Díaz-Romero, Carlos / Lobo-Rodrigo, M. Gloria / Rodríguez-Rodríguez, Elena M. et al. | 2020
    Simultaneous quantification of active constituents and antioxidant capability of green tea using NIR spectroscopy coupled with swarm intelligence algorithm
    Guo, Zhiming / Barimah, Alberta Osei / Shujat, Ali / Zhang, Zhengzhu / Ouyang, Qin / Shi, Jiyong / El-Seedi, Hesham R. / Zou, Xiaobo / Chen, Quansheng et al. | 2020
    Co-immobilization of bi-lipases on magnetic nanoparticles as an efficient catalyst for synthesis of functional oil rich in diacylglycerols, phytosterol esters and α-linolenic acid
    Yao, Guihong / Wang, Xiujuan / Yang, Minli / Chen, Fengming / Ling, Yun / Liu, Tong / Xing, Shige / Yao, Meiyi / Zhang, Feng et al. | 2020
    Effect of partial replacement of wheat flour with sprouted chickpea flours with or without selenium on physicochemical, sensory, antioxidant and protein quality of yeast-leavened breads
    Guardado-Félix, Daniela / Lazo-Vélez, Marco A. / Pérez-Carrillo, Esther / Panata-Saquicili, Diego Esteban / Serna-Saldívar, Sergio O. et al. | 2020
    Infrared-assisted oil extraction for valorization of carp viscera: Effects of process parameters, mathematical modeling, and process optimization
    Al-Hilphy, Asaad Rehman / Al-Shatty, Sabah Malik / Al-Mtury, Atheer Abdul Amir / Gavahian, Mohsen et al. | 2020
    Effect of cold-pressed on fatty acid profile, bioactive compounds and oil oxidation of hazelnut during oxidation process
    Cui, Nana / Wang, Guixi / Ma, Qinghua / Zhao, Tiantian / Li, Ruhua / Liang, Lisong et al. | 2020
    Development of thermal insulation packaging film based on poly(vinyl alcohol) incorporated with silica aerogel for food packaging application
    Chen, Chenwei / Ding, Rong / Yang, Shaohua / Wang, Jiaxi / Chen, Wenjun / Zong, Lin / Xie, Jing et al. | 2020
    Effect of steam explosion on physicochemical properties and fermentation characteristics of sorghum (Sorghum bicolor (L.) Moench)
    Zhao, Guozhong / Kuang, Geling / Wang, Yurong / Yao, Yunping / Zhang, Jian / Pan, Zhi-Hui et al. | 2020
    Evaluation of DNA barcoding to facilitate the authentication of processed fish products in the seafood industry
    Adibah, A.B. / Syazwan, S. / Haniza Hanim, M.Z. / Badrul Munir, M.Z. / Intan Faraha, A.G. / Siti Azizah, M.N. et al. | 2020
    The molecular mechanism for morphological, crystal, physicochemical and digestible property modification of wheat starch after repeated versus continuous heat-moisture treatment
    Su, Chunyan / Zhao, Kun / Zhang, Bo / Liu, Yu / Jing, Luzhen / Wu, Hao / Gou, Min / Jiang, Hao / Zhang, Guoquan / Li, Wenhao et al. | 2020
    Metagenomic analysis of bacterial community structure and functions during the fermentation of da-jiang, a Chinese traditional fermented food
    Xie, Mengxi / An, Feiyu / Zhao, Yue / Wu, Rina / Wu, Junrui et al. | 2020
    Effects of nanowarming on water holding capacity, oxidation and protein conformation changes in jumbo squid (Dosidicus gigas) mantles
    Zhu, Wenhui / Li, Yue / Bu, Ying / Li, Jianrong / Li, Xuepeng et al. | 2020
    Contribution of addition theanine/sucrose on the formation of chestnut-like aroma of green tea
    Zhang, Mingming / Yang, Yanqin / Yuan, Haibo / Hua, Jinjie / Deng, Yuliang / Jiang, Yongwen / Wang, Jinjin et al. | 2020
    Comparative study on the evolution of polar compound composition of four common vegetable oils during different oxidation processes
    Chen, Jia / Zhang, Lingyan / Li, Qi / Wang, Mengzhu / Dong, Yaoyao / Yu, Xiuzhu et al. | 2020
    Valorization of Nile tilapia (Oreochromis niloticus) fish head for a novel fish sauce by fermentation with selected lactic acid bacteria
    Gao, Pei / Li, Lin / Xia, Wenshui / Xu, Yanshun / Liu, Shaoquan et al. | 2020
    Potential contribution of Amadori compounds to antioxidant and angiotensin I converting enzyme inhibitory activities of raw and black garlic
    Yu, Jiahao / Shan, Yue / Li, Shuo / Zhang, Lianfu et al. | 2020
    Differentiation of bee pollen samples according to their intact-glucosinolate content using canonical discriminant analysis
    Ares, Ana M. / Redondo, Montserrat / Tapia, Jesús / González-Porto, Amelia V. / Higes, Mariano / Martín-Hernández, Raquel / Bernal, José et al. | 2020
    Pore characteristics and structural properties of ethanol-treated starch in relation to water absorption capacity
    Sarifudin, Achmat / Keeratiburana, Thewika / Soontaranon, Siriwat / Tangsathitkulchai, Chaiyot / Tongta, Sunanta et al. | 2020
    Influence of rice bran and corn bran addition on the selected properties of tarhana, a fermented cereal based food product
    Aktaş, K. / Akın, N. et al. | 2020
    Water extraction residue from maize milling by-product as a potential functional ingredient for the enrichment with fibre of cakes
    Paraskevopoulou, Adamantini / Anagnostara, Ioanna / Bezati, Georgia / Rizou, Theano / Pavlidou, Eleni / Vouvoudi, Evangelia / Kiosseoglou, Vassilios et al. | 2020
    Combined treatment of nut by-product extracts and peracetic acid against Listeria monocytogenes on red mustard and kale leaves
    Lee, Chae-Hun / Kang, Ji-Hoon / Woo, Hyuk-Je / Song, Kyung Bin et al. | 2020
    Vegetable species significantly affects the phenolic composition and oxidative stability of extra virgin olive oil used for roasting
    Brkić Bubola, Karolina / Klisović, Dora / Lukić, Igor / Novoselić, Anja et al. | 2020
    Assessing acrylamide content in sterilized Californian-style black table olives using HPLC-MS-QQQ and a potentiometric electronic tongue
    Martín-Vertedor, Daniel / Rodrigues, Nuno / Marx, Ítala M.G. / Dias, Luís G. / Veloso, Ana C.A. / Pereira, José Alberto / Peres, António M. et al. | 2020
    pH-dependent antioxidant stability of black rice anthocyanin complexed with cycloamylose
    Jung, Yun-Kyoung / Joo, Kyeong-Seon / Rho, Shin-Joung / Kim, Yong-Ro et al. | 2020
    Effects of basic amino acid on the tenderness, water binding capacity and texture of cooked marinated chicken breast
    Zhang, Yinyin / Zhang, Daojing / Huang, Yajun / Chen, Li / Bao, Pengqi / Fang, Hongmei / Xu, Baocai / Zhou, Cunliu et al. | 2020
    Influence of frequency and temperature on the inactivation of Salmonella enterica serovar enteritidis in Ohmic heating of pomelo juice
    Khue, Doan Nhu / Tiep, Ho Thi / Dat, Lai Quoc / Kim Phung, Le Thi / Tam, Le Nhat et al. | 2020
    Fluidisation of lentil seeds during microwave drying and disinfection could prevent detrimental impacts on their chemical and biochemical characteristics
    Taheri, Saeedeh / Brodie, Graham / Gupta, Dorin et al. | 2020
    Incorporation of anthocyanin-rich riceberry rice in yogurts: Effect on physicochemical properties, antioxidant activity and in vitro gastrointestinal digestion
    Anuyahong, Tanisa / Chusak, Charoonsri / Adisakwattana, Sirichai et al. | 2020
    Freeze-dried celery as an indirect source of nitrate in cold-smoked sausages: Effect on safety and color formation
    Eisinaitė, Viktorija / Tamkutė, Laura / Vinauskienė, Rimantė / Leskauskaitė, Daiva et al. | 2020
    Volatile compounds and amino acid profile of short-ripened farmhouse cheese manufactured from the milk of the White-Backed native cow breed
    Teter, Anna / Barłowska, Joanna / Król, Jolanta / Brodziak, Aneta / Rutkowska, Jaroslawa / Litwińczuk, Zygmunt et al. | 2020
    IFC - Aims & Scope, Copyright, Publication information, Orders & Claims, Advertising information, Author inquiries, Permissions, Funding body, Permanence of paper and GFA link in double column
    | 2020
    The influence of phenolic extract from olive vegetation water and storage temperature on the survival of Salmonella Enteritidis inoculated on mayonnaise
    Menchetti, Laura / Taticchi, Agnese / Esposto, Sonia / Servili, Maurizio / Ranucci, David / Branciari, Raffaella / Miraglia, Dino et al. | 2020

    Wie erhalte ich diesen Titel?

    Zugriff prüfen
    Download

    Download ist DRM geschützt.

    Kommerziell Vergütung an den Verlag: 36,00 € Grundgebühr: 4,00 € Gesamtpreis: 40,00 €
    Akademisch Vergütung an den Verlag: 36,00 € Grundgebühr: 2,00 € Gesamtpreis: 38,00 €

    Exportieren, teilen und zitieren

    Feedback