A new active and antimicrobial package for preservation of vegetables
type: CreativeWork
description: [ENG] The food packaging industry is demanding new packages able to improve the quality of the packed products. In this regard some of the problems to be solved are the recyclable and compostable character of the materials, the antimicrobial properties of some substances to be involved in the packaging system and the optimum control of the internal atmosphere in the package. As a solution for these problems a new flow-pack active packaging design was proposed to be developed in this investigation, based on Polylactic acid (PLA)-coated cardboard trays, with some active substances embedded into this coating (plant essential oils and gases scavengers) and the suitable wrapping film. The antimicrobial effect of this new package was studied using plant essential oils embedded in the inner coating of the cardboard tray. Essential oils are aromatic and volatile liquids extracted from plants. The chemicals in essential oils are secondary metabolites, which play an important role in plant defense, as they often possess antimicrobial properties. The interest in essential oils and their application in food preservation have been amplified in recent years by an increasingly negative consumer perception of synthetic preservatives. Furthermore, food-borne diseases are a growing public health problem worldwide, calling for more effective preservation strategies. The antibacterial properties of essential oils and their constituents have been documented extensively. The main obstacle for using essential oil constituents as food preservatives is that they are most often not powerful enough as single components, and they cause negative sensorial effects when added in sufficient amounts to provide an antimicrobial effect. Exploiting synergies between different essential oils has been suggested as a solution to this problem. The effect of them in antimicrobial packaging systems has been little studied. Because of the latter the proposal for this research was the use of a combination of …
abstract: [ENG] The food packaging industry is demanding new packages able to improve the quality of the packed products. In this regard some of the problems to be solved are the recyclable and compostable character of the materials, the antimicrobial properties of some substances to be involved in the packaging system and the optimum control of the internal atmosphere in the package. As a solution for these problems a new flow-pack active packaging design was proposed to be developed in this investigation, based on Polylactic acid (PLA)-coated cardboard trays, with some active substances embedded into this coating (plant essential oils and gases scavengers) and the suitable wrapping film. The antimicrobial effect of this new package was studied using plant essential oils embedded in the inner coating of the cardboard tray. Essential oils are aromatic and volatile liquids extracted from plants. The chemicals in essential oils are secondary metabolites, which play an important role in plant defense, as they often possess antimicrobial properties. The interest in essential oils and their application in food preservation have been amplified in recent years by an increasingly negative consumer perception of synthetic preservatives. Furthermore, food-borne diseases are a growing public health problem worldwide, calling for more effective preservation strategies. The antibacterial properties of essential oils and their constituents have been documented extensively. The main obstacle for using essential oil constituents as food preservatives is that they are most often not powerful enough as single components, and they cause negative sensorial effects when added in sufficient amounts to provide an antimicrobial effect. Exploiting synergies between different essential oils has been suggested as a solution to this problem. The effect of them in antimicrobial packaging systems has been little studied. Because of the latter the proposal for this research was the use of a combination of …
author: Taboada Rodríguez, Amaury
keywords: Tecnología de los alimentos, Microbiología, Bandeja de cartón, Productos vegetales, Conservación de alimentos, Packaging industry, Antimicrobial, Vegetables, Flow pack
date published: 2013-06
date modified: 2026-07-24T05:39:13Z
provider: Universidad Politécnica de Cartagena
publisher: Networked Digital Library of Theses and Dissertations
type: WebPage
source organization: Universidad Politécnica de Cartagena

PropertyValue
property ID: DOI
value: 10.31428/10317/4440