ANTIMICROBIALS USED IN ACTIVE PACKAGING FILMS

OpenAIRE

Dıblan, Sevgin; Kaya, Sevim

2017-01-01

Active packaging technology is one of the innovativemethods for preserving of food products, and antimicrobial packaging films is amajor branch and promising application of this technology. In order to controlmicrobial spoilage and also contamination of pathogen onto processed or fresh food,antimicrobial agent(s) is/are incorporated into food packaging structure.Polymer type as a carrier of antimicrobial can be petroleum-based plastic orbiopolymer: because of environmental concerns researcher...

Decontamination of spices by gamma irradiation

International Nuclear Information System (INIS)

Akhtar, T.; Khan, M.; Mahmood, F.; Sattar, A.

1995-01-01

Effect of gamma irradiation (8 kGy) on decontamination of pre packed (in polyethylene) and unpacked spices such as black pepper and chilli, was studied over a storage period of 12 months. Radiation dose of 8.0 kGyu completely decontaminated by the spices. Fungal packaged samples. Water content increased from a range values of 7.6-8.5% to 11.4 to 15.2% the increase was higher in red chilli than black pepper. Colour values significantly changed during storage, however the influence of radiation was not consistent. (author)

Antimicrobial activity of several herb and spice extracts in culture medium and in vacuum-packaged pork.

Science.gov (United States)

Kong, Baohua; Wang, Jinzhi; Xiong, Youling L

2007-03-01

Extracts prepared from honeysuckle, Scutellaria, Forsythia suspensa (Thunb), cinnamon, and rosemary with 75% ethanol and from clove oil dissolved in 75% ethanol were applied to inoculated agar media to observe their inhibitory effects on the growth of Escherichia coli, Pseudomonas fluorescens, and Lactobacillus plantarum. All the extracts suppressed the growth of these bacteria; Scutellaria exhibited the strongest effect against E. coli. An orthogonal test revealed that the most effective antimicrobial composite extracts were equal-volume mixtures of 0.125 g/ml Scutellaria + 0.5 g/ml honeysuckle + 0.125 g/ml Forsythia + 0.25 g/ml cinnamon and 0.25 g/ml cinnamon + 0.125 g/ml rosemary + 0.25% clove oil. These mixed extracts also produced strong antimicrobial effects in vacuum-packaged fresh pork, with 1.81- to 2.32-log reductions in microbial counts compared with the control when stored for up to 28 days. The sensory panel detected minimal differences in surface color and off-odors between meat samples treated with herb-spice extracts and the control. These results indicate that combined herb and spice extracts can be used as natural antimicrobials for food preservation.

Thin-Film Coated Plastic Wrap for Food Packaging

Directory of Open Access Journals (Sweden)

Hsin-Yu Wu

2017-07-01

Full Text Available In this study, the antimicrobial property and food package capability of polymethylpentene (PMP substrate with silicon oxdie (SiOx and organic silicon (SiCxHy stacked layers deposited by an inductively coupled plasma chemical vapor deposition system were investigated. The experimental results show that the stacked pair number of SiOx/SiCxHy on PMP is limited to three pairs, beyond which the films will crack and cause package failure. The three-pair SiOx/SiCxHy on PMP shows a low water vapor transmission rate of 0.57 g/m2/day and a high water contact angle of 102°. Three-pair thin-film coated PMP demonstrates no microbe adhesion and exhibits antibacterial properties within 24 h. Food shelf life testing performed at 28 °C and 80% humidity reports that the three-pair thin-film coated PMP can enhance the food shelf-life to 120 h. The results indicate that the silicon-based thin film may be a promising material for antibacterial food packaging applications to extend the shelf-life of food products.

Performance evaluation of cassava starch-zinc nanocomposite film for tomatoes packaging

Directory of Open Access Journals (Sweden)

Adeshina Fadeyibi

2017-05-01

Full Text Available Biodegradable nanocomposite films are novel materials for food packaging because of their potential to extend the shelf life of food. In this research, the performance of cassava starch-zincnanocomposite film was evaluated for tomatoes packaging. The films were developed by casting the solutions of 24 g cassava starch, 0-2% (w/w zinc nanoparticles and 55% (w/w glycerol in plastic mould of 12 mm depth. The permeability of the films, due to water and oxygen, was investigated at 27°C and 65% relative humidity while the mechanical properties were determined by nanoindentation technique. The average thickness of the dried nanocomposite films was found to be 17±0.13 μm. The performances of films for tomatoes packaging was evaluated in comparison with low density polyethylene (LDPE; 10 μm at the temperature and period ranges of 10-27°C and 0-9 days, respectively. The quality and microbial attributes of the packaged tomatoes, including ascorbic acid, β-carotene and total coliform were analysed at an interval of 3 days. The results revealed that the water vapour permeability increased while the oxygen permeability decreased with the nanoparticles (P<0.05. The hardness, creep, elastic and plastic works, which determined the plasticity index of the film, decreased generally with the nanoparticles. The films containing 1 and 2% of the nanoparticles suppressed the growth of microorganisms and retained the quality of tomatoes than the LDPE at 27°C and day-9 of packaging (P<0.05. The results implied that the film could effectively be used for tomatoes packaging due to their lower oxygen permeability, hardness, elastic and plastic works.

Effects of gamma irradiation on Commercial Food Packaging films

International Nuclear Information System (INIS)

Cabalar, P.J.; Abad, L.V.; Laurio, C.

2015-01-01

Gamma Radiation is a well-known technology to inactivate bacterial pathogens in food products. Currently, there is a growing interest in this technology considering its advantage of being a non-thermal process and the convenience of food being pre-packaged in its final form before treatment that prevents possible recontamination. The process of irradiating pre-packaged food requires that appropriate packaging materials are chosen as this would play a vital role in the quality assessment and safety evaluation of the irradiated products. Irradiation can cause changes to the packaging materials that might affect its integrity and functionality as a barrier e.g. to chemical or microbial contamination. Likewise, components of packaging materials that have been irradiated may migrate to food as a result of irradiation. Hence, this study was conducted to screen locally available commercial packaging films and determine its effect with radiation. Commercials packaging films made up of PET / FOIL / PE, Plain PET 12 / Foil 7 / PE 100, VMPET 12 / PE 70, OPP 20 / Foil 6.5 / PE 40, PET 12 / CPS 40, PET 12 / PE 50, Laminated PET / PE, Nylon / PE, and Nylon 15 / PE 50 were investigated for its effect with gamma radiation at 10 kGy. Their mechanical and thermal properties generally did not show any changes after irradiation except for OPP 20/ Foil 6.5 / PE 40. Gel Permeation Chromatography of leachates from water samples detected the presence of high molecular weight radiolytic products especially from laminated PET/PE films. Radiation effects were minimal for VMPET12/PE70, Nylon/PE and Nylon 15/PE 50 films. Preliminary results, using the stable isotope technique, to study the leachates in the water samples in contact with the packaging materials reveal an indicative increase in δ"1"8O"0/_0_0 and δD 0/_0_0.(author)

Ethanolic extract of propolis for biodegradable films packaging enhanced with chitosan

Science.gov (United States)

Ismail, M. I.; Roslan, A.; Saari, N. S.; Hashim, K. H.; Kalamullah, M. R.

2017-09-01

The use of industrial organic waste which are chitosan and propolis as materials for the development of biodegradable and active packaging is economical and environmentally appealing. Processing of propolis-chitosan film can minimize waste, and produce low-cost added value biopolymer packaging films for targeted applications. This aims of this research is to develop and characterize a biodegradable films by incorporating chitosan with propolis extract to enhance the functional properties for potential use as active food packaging. The film's moisture content, solubility and antimicrobial activity increase due to increasing volume of propolis extract which are 0 ml, 1.2 ml and 2.4 ml of propolis extract. Propolis-chitosan film with 2.4 ml of propolis extract is more soluble in water compared to propolis-chitosan film with 0 ml of propolis extract and 1.2 ml of propolis extract. The higher the volume of the propolis extract used, the higher the solubility of film in the water. The moisture content also will increase when higher volume of propolis extract used. Characterization of moisture content, solubility and antimicrobial activities revealed the benefits of adding propolis extract into chitosan films and the potential of using the developed film as active food packaging.

Sandwich-Architectured Poly(lactic acid)-Graphene Composite Food Packaging Films.

Science.gov (United States)

Goh, Kunli; Heising, Jenneke K; Yuan, Yang; Karahan, Huseyin E; Wei, Li; Zhai, Shengli; Koh, Jia-Xuan; Htin, Nanda M; Zhang, Feimo; Wang, Rong; Fane, Anthony G; Dekker, Matthijs; Dehghani, Fariba; Chen, Yuan

2016-04-20

Biodegradable food packaging promises a more sustainable future. Among the many different biopolymers used, poly(lactic acid) (PLA) possesses the good mechanical property and cost-effectiveness necessary of a biodegradable food packaging. However, PLA food packaging suffers from poor water vapor and oxygen barrier properties compared to many petroleum-derived ones. A key challenge is, therefore, to simultaneously enhance both the water vapor and oxygen barrier properties of the PLA food packaging. To address this issue, we design a sandwich-architectured PLA-graphene composite film, which utilizes an impermeable reduced graphene oxide (rGO) as the core barrier and commercial PLA films as the outer protective encapsulation. The synergy between the barrier and the protective encapsulation results in a significant 87.6% reduction in the water vapor permeability. At the same time, the oxygen permeability is reduced by two orders of magnitude when evaluated under both dry and humid conditions. The excellent barrier properties can be attributed to the compact lamellar microstructure and the hydrophobicity of the rGO core barrier. Mechanistic analysis shows that the large rGO lateral dimension and the small interlayer spacing between the rGO sheets have created an extensive and tortuous diffusion pathway, which is up to 1450-times the thickness of the rGO barrier. In addition, the sandwiched architecture has imbued the PLA-rGO composite film with good processability, which increases the manageability of the film and its competency to be tailored. Simulations using the PLA-rGO composite food packaging film for edible oil and potato chips also exhibit at least eight-fold extension in the shelf life of these oxygen and moisture sensitive food products. Overall, these qualities have demonstrated the high potential of a sandwich-architectured PLA-graphene composite film for food packaging applications.

Opportunities for cellulose nanomaterials in packaging films: a review and future trends

Science.gov (United States)

Nicole M. Stark

2016-01-01

Performance requirements for packaging films may include barrier properties, transparency, flexibility, and tensile strength. Conventional packaging materials such as plastic films and laminates, are typically made from petroleum-based polymers. Currently, there is a drive to develop sustainable packaging materials. These alternative materials must be able to be...

Silica in situ enhanced PVA/chitosan biodegradable films for food packages.

Science.gov (United States)

Yu, Zhen; Li, Baoqiang; Chu, Jiayu; Zhang, Peifeng

2018-03-15

Non-degradable plastic food packages threaten the security of environment. The cost-effective and biodegradable polymer films with good mechanical properties and low permeability are very important for food packages. Among of biodegradable polymers, PVA/chitosan (CS) biodegradable films have attracted considerable attention because of feasible film forming ability. However, PVA/CS biodegradable films suffered from poor mechanical properties. To improve mechanical properties of PVA/CS biodegradable films, we developed SiO 2 in situ to enhance PVA/CS biodegradable films via hydrolysis of sodium metasilicate in presence of PVA and chitosan solution. The tensile strength of PVA/CS biodegradable films was improved 45% when 0.6 wt.% SiO 2 was incorporated into the films. Weight loss of PVA/CS biodegradable films was 60% after 30 days in the soil. The permeability of oxygen and moisture of PVA/CS biodegradable films was reduced by 25.6% and 10.2%, respectively. SiO 2 in situ enhanced PVA/CS biodegradable films possessed not only excellent mechanical properties, but also barrier of oxygen and water for food packages to extend the perseveration time. Copyright © 2017 Elsevier Ltd. All rights reserved.

Advances in food packaging films from milk proteins

Science.gov (United States)

Most commercial petroleum-based food packaging films are poor oxygen barriers, do not biodegrade, and some are suspected to even leach compounds into the food product. For instance, three-perfluorinated coatings were banned from convenience food packaging earlier this year. These shortcomings are a ...

Application of Gelidium corneum edible films containing carvacrol for ham packages.

Science.gov (United States)

Lim, G O; Hong, Y H; Song, K B

2010-01-01

We prepared an edible film of Gelidium corneum (GC) containing carvacrol as an antimicrobial and antioxidative agent. The GC film containing carvacrol significantly decreased the WVP, while TS and %E values were increased, compared to the film without carvacrol. Increasing amounts of an antimicrobial agent increased antimicrobial activity against Escherichia coli O157:H7 and Listeria monocytogenes. Application of the film to ham packaging successfully inhibited the microbial growth and lipid oxidation of ham during storage. Our results indicate that GC film can be a useful edible packaging material for food products, and the incorporation of carvacrol in the GC film may extend the shelf life.

Trends in the use of natural antioxidants in active food packaging: a review.

Science.gov (United States)

Sanches-Silva, Ana; Costa, Denise; Albuquerque, Tânia G; Buonocore, Giovanna Giuliana; Ramos, Fernando; Castilho, Maria Conceição; Machado, Ana Vera; Costa, Helena S

2014-01-01

The demand for natural antioxidant active packaging is increasing due to its unquestionable advantages compared with the addition of antioxidants directly to the food. Therefore, the search for antioxidants perceived as natural, namely those that naturally occur in herbs and spices, is a field attracting great interest. In line with this, in the last few years, natural antioxidants such as α-tocopherol, caffeic acid, catechin, quercetin, carvacrol and plant extracts (e.g. rosemary extract) have been incorporated into food packaging. On the other hand, consumers and the food industry are also interested in active biodegradable/compostable packaging and edible films to reduce environmental impact, minimise food loss and minimise contaminants from industrial production and reutilisation by-products. The present review focuses on the natural antioxidants already applied in active food packaging, and it reviews the methods used to determine the oxidation protection effect of antioxidant active films and the methods used to quantify natural antioxidants in food matrices or food simulants. Lastly consumers' demands and industry trends are also addressed.

Irradiated multilayer film for primal meat packaging

International Nuclear Information System (INIS)

Lustig, S.; Schuetz, J.M.; Vicik, S.J.

1987-01-01

This patent deals with a heat-shrinkable, multilayer film suitable for use in fabricating bags for packaging primal and sub-primal meat cuts and processed meats. The multilayer film has a first outer layer of an ethylene-vinyl acetate copolymer, a core layer of a barrier film comprising vinylidene chloride-methyl acrylate copolymer, and a second outer layer of an ethylene-vinyl acetate copolymer. The multilayer film is preferably made by co-extrusion of the layers, and then it is biaxially stretched. After biaxial stretching, the multilayer film is irradiated to a dosage level of between 1 megarad and 5 megarads and heat-sealed in the form of a bag. The bag has improved storage stability characteristics

Gallic acid as an oxygen scavenger in bio-based multilayer packaging films

OpenAIRE

Pant, Astrid; Sängerlaub, Sven; Müller, Kajetan

2017-01-01

Oxygen scavengers are used in food packaging to protect oxygen-sensitive food products. A mixture of gallic acid (GA) and sodium carbonate was used as an oxygen scavenger (OSc) in bio-based multilayer packaging films produced in a three-step process: compounding, flat film extrusion, and lamination. We investigated the film surface color as well as oxygen absorption at different relative humidities (RHs) and temperatures, and compared the oxygen absorption of OSc powder, monolayer films, and ...

PP/clay nanocomposite films for food package; Filmes de nanocomposito PP/argila organofilica para embalagens de alimentos

Energy Technology Data Exchange (ETDEWEB)

Araujo, Arthur R.A.; Silva, Suedina M.L., E-mail: suedina@dema.ufcg.ed [Universidade Federal de Campina Grande (UAEMat/UFCG), PB (Brazil). Unidade Academica de Engenharia de Materiais; Andrade, Daniela L.A.C.S. [Universidade Federal de Campina Grande (UFCG), PB (Brazil). Programa de Pos-Graduacao em Engenharia de Processos; Mesquita, Wandemberg B [Felinto Industria e Comercio Ltda., Campina Grande, PB (Brazil)

2009-07-01

Small contents of organoclays (1 wt %) were incorporated to PP modified with maleic anhydride by melt intercalation, in order to prepare polymeric films for further applications in food package sector. The films were characterized by X-ray diffraction (XRD) and mechanical properties. The data indicates that the incorporation of organoclay to PP results in transparent films with intercalated morphology and highly. The mechanical properties of nanocomposites films were superior from those pristine films. The results evidences that the PP/PP-g-MA/organoclay nanocomposite films, prepared in this study might be promissory to the food package market and, in short time, be used like a new product by industries of this sector. (author)

Gallic Acid as an Oxygen Scavenger in Bio-Based Multilayer Packaging Films.

Science.gov (United States)

Pant, Astrid F; Sängerlaub, Sven; Müller, Kajetan

2017-05-03

Oxygen scavengers are used in food packaging to protect oxygen-sensitive food products. A mixture of gallic acid (GA) and sodium carbonate was used as an oxygen scavenger (OSc) in bio-based multilayer packaging films produced in a three-step process: compounding, flat film extrusion, and lamination. We investigated the film surface color as well as oxygen absorption at different relative humidities (RHs) and temperatures, and compared the oxygen absorption of OSc powder, monolayer films, and multilayer films. The films were initially brownish-red in color but changed to greenish-black during oxygen absorption under humid conditions. We observed a maximum absorption capacity of 447 mg O₂/g GA at 21 °C and 100% RH. The incorporation of GA into a polymer matrix reduced the rate of oxygen absorption compared to the GA powder because the polymer acted as a barrier to oxygen and water vapor diffusion. As expected, the temperature had a significant effect on the initial absorption rate of the multilayer films; the corresponding activation energy was 75.4 kJ/mol. Higher RH significantly increased the oxygen absorption rate. These results demonstrate for the first time the production and the properties of a bio-based multilayer packaging film with GA as the oxygen scavenger. Potential applications include the packaging of food products with high water activity (a w > 0.86).

Electrochemical writing on edible polysaccharide films for intelligent food packaging.

Science.gov (United States)

Wu, Si; Wang, Wenqi; Yan, Kun; Ding, Fuyuan; Shi, Xiaowen; Deng, Hongbing; Du, Yumin

2018-04-15

Polysaccharide films used as intelligent food packaging possess the advantages of renewability, safety and biodegradability. Printing on the polysaccharidic food packaging is challenging due to the high demand for edible-ink and the need for a suitable printing technique. In this work, we propose an electrochemical method for writing on polysaccharide film. Unlike conventional printing, this electrochemical writing process relies on the pH responsive color change of anthocyanin embedded in the chitosan/agarose hydrogel. By biasing a negative potential to a stainless wire (used as a pen) contacting the surface of the chitosan/agarose/ATH hydrogel, the locally generated pH change induced the color change of ATH and wrote programmed information on the hydrogel. We demonstrate the writing can be temporary in the hydrogel but stable when the hydrogel is dried. We further demonstrate that the written film is applicable for the detection of the spoilage of crucian fish. The reported electrochemical writing process provides a novel method for printing information on polysaccharide film and great potential for intelligent food packaging. Copyright © 2018 Elsevier Ltd. All rights reserved.

Strawberries packaged with Polyvinyl Chloride (PVC film/ Morangos embalados com filme de Ppolicloreto de Vinila (PVC

Directory of Open Access Journals (Sweden)

Sergio Ruffo Roberto

2006-06-01

Full Text Available Strawberries cv. Dover with approximately 75% of their surface with red color was packaged in disposable polyethylene terephthalate (PET container and sealed with PVC film of 15mm thick. Strawberries without film serves as control. The fruits were stored at 12°C for ten days and there were determined during storage time the titratable acidity, solid soluble and vitamin C contents, color, respiration rate, texture and weight loss. After 6 days the strawberries packaged without film had decayed while the fruits packaged with PVC film were in conditions of consumption and commercialization. After 10 days all fruits were inappropriate to consumption. Packages with PVC film extended the shelf life of strawberries preserving the color characteristic of the product and vitamin C content, reducing the respiration rate and weight loss, characterizing this packaging as being adequate to this kind of product.Foram utilizados morangos cv. Dover com aproximadamente 75% de sua superfície com coloração vermelha e embalados em potes de polietileno tereftalato (PET. No tratamento CONTROLE os morangos foram acondicionados sem filme e no tratamento FILME, as embalagens foram seladas com filme de PVC de 15mm de espessura. As frutas foram armazenadas a 12°C por dez dias e foram determinadas ao longo do tempo acidez titulável, sólidos solúveis, vitamina C, cor, taxa de respiração, textura e perda de massa. Após 6 dias de armazenagem os morangos CONTROLE estavam impróprios para consumo pois apresentavam deterioração visível por bolores enquanto que os embalados com PVC estavam em condições de consumo e comercialização. Após 10 dias todos os morangos estavam impróprios para consumo. A embalagem utilizando filme de PVC aumentou a vida de prateleira de morangos em relação aos sem embalagem pois preservou melhor a coloração característica do produto e teor de vitamina C e reduziu as taxas de respiração e de perda de massa, caracterizando a

Effect of Packaging Films on the Quality of Canola Oil under Photooxidation Conditions

Directory of Open Access Journals (Sweden)

Hao Sun

2015-01-01

Full Text Available The objective of this study was to evaluate the influence of packaging films on the quality of canola oil which contains high concentration of fat under photooxidation condition and get the oxidation kinetics based on measuring the oxidation intensities including peroxide value, hexanal, and photosensitizer (chlorophyll. The canola oil was packaged by PET/CPP; KPET/PE was used for experiments. The change of light and oxygen transmission rate (OTR of PET/CPP which was considered as the typical fatty foods packaging film under different light intensities was also tested. The results show that the peroxide value increased rapidly under light conditions and fitted the zero order kinetics; also the oxygen transmission rate had great impact on it; hexanal fitted the zero order kinetic in oil whose package of low OTR generated a lot; however package in high OTR films changed very slowly that might be dependent on the performance of hexanal through plastic films. The degradation of chlorophyll fitted the first order kinetic and decreased quickly under light but was almost independent of OTR of transparent packaging material. Light reduced the oxygen barrier properties of the films, which should be considered as the photooxidation condition (and the photooxidation condition thus should be considered.

Active packaging from chitosan-titanium dioxide nanocomposite film for prolonging storage life of tomato fruit.

Science.gov (United States)

Kaewklin, Patinya; Siripatrawan, Ubonrat; Suwanagul, Anawat; Lee, Youn Suk

2018-06-01

The feasibility of active packaging from chitosan (CS) and chitosan containing nanosized titanium dioxide (CT) to maintain quality and extend storage life of climacteric fruit was investigated. The CT nanocomposite film and CS film were fabricated using a solution casting method and used as active packaging to delay ripening process of cherry tomatoes. Changes in firmness, weight loss, a*/b* color, lycopene content, total soluble solid, ascorbic acid, and concentration of ethylene and carbon dioxide of the tomatoes packaged in CT film, CS film, and control (without CT or CS films) were monitored during storage at 20°C. Classification of fruit quality as a function of different packaging treatments was visualized using linear discriminant analysis. Tomatoes packaged in the CT film evolved lower quality changes than those in the CS film and control. The results suggested that the CT film exhibited ethylene photodegradation activity when exposed to UV light and consequently delayed the ripening process and changes in the quality of the tomatoes. Copyright © 2018 Elsevier B.V. All rights reserved.

Laminated packaging film heat-shrinkable after forming, and method for the preparation thereof

International Nuclear Information System (INIS)

Bortolina, E.; Oreglia, A.; Bianchi, G.

1984-01-01

The invention relates to a laminated film comprising at least one layer of an ethylene polymer or a polymer subjected to irradiation with ionizing particles, the irradiated ethylene polymer or a polymer imparting heat-shrinkability after thermoforming, to the films. Said films are useful for packaging applications, in particular for food product packaging. (author)

Biosynthesis and Characterization of AgNPs-Silk/PVA Film for Potential Packaging Application.

Science.gov (United States)

Tao, Gang; Cai, Rui; Wang, Yejing; Song, Kai; Guo, Pengchao; Zhao, Ping; Zuo, Hua; He, Huawei

2017-06-17

Bionanocomposite packaging materials have a bright future for a broad range of applications in the food and biomedical industries. Antimicrobial packaging is one of the bionanocomposite packaging materials. Silver nanoparticle (AgNP) is one of the most attractive antimicrobial agents for its broad spectrum of antimicrobial activity against microorganisms. However, the traditional method of preparing AgNPs-functionalized packaging material is cumbersome and not environmentally friendly. To develop an efficient and convenient biosynthesis method to prepare AgNPs-modified bionanocomposite material for packaging applications, we synthesized AgNPs in situ in a silk fibroin solution via the reduction of Ag⁺ by the tyrosine residue of fibroin, and then prepared AgNPs-silk/poly(vinyl alcohol) (PVA) composite film by blending with PVA. AgNPs were synthesized evenly on the surface or embedded in the interior of silk/PVA film. The prepared AgNPs-silk/PVA film exhibited excellent mechanical performance and stability, as well as good antibacterial activity against both Gram-negative and Gram-positive bacteria. AgNPs-silk/PVA film offers more choices to be potentially applied in the active packaging field.

Biosynthesis and Characterization of AgNPs–Silk/PVA Film for Potential Packaging Application

Directory of Open Access Journals (Sweden)

Gang Tao

2017-06-01

Full Text Available Bionanocomposite packaging materials have a bright future for a broad range of applications in the food and biomedical industries. Antimicrobial packaging is one of the bionanocomposite packaging materials. Silver nanoparticle (AgNP is one of the most attractive antimicrobial agents for its broad spectrum of antimicrobial activity against microorganisms. However, the traditional method of preparing AgNPs-functionalized packaging material is cumbersome and not environmentally friendly. To develop an efficient and convenient biosynthesis method to prepare AgNPs-modified bionanocomposite material for packaging applications, we synthesized AgNPs in situ in a silk fibroin solution via the reduction of Ag+ by the tyrosine residue of fibroin, and then prepared AgNPs–silk/poly(vinyl alcohol (PVA composite film by blending with PVA. AgNPs were synthesized evenly on the surface or embedded in the interior of silk/PVA film. The prepared AgNPs–silk/PVA film exhibited excellent mechanical performance and stability, as well as good antibacterial activity against both Gram-negative and Gram-positive bacteria. AgNPs–silk/PVA film offers more choices to be potentially applied in the active packaging field.

Control of lipid oxidation by nonmigratory active packaging films prepared by photoinitiated graft polymerization.

Science.gov (United States)

Tian, Fang; Decker, Eric A; Goddard, Julie M

2012-08-08

Transition metal-promoted oxidation impacts the quality, shelf life, and nutrition of many packaged foods. Metal-chelating active packaging therefore offers a means to protect foods against oxidation. Herein, we report the development and characterization of nonmigratory metal-chelating active packaging. To prepare the films, carboxylic acids were grafted onto the surfaces of polypropylene films by photoinitiated graft polymerization of acrylic acid. Attenuated total reflectance/Fourier transform infrared spectroscopy, contact angle, scanning electron microscopy, and iron-chelating assay were used to characterize film properties. Graft polymerization yielded a carboxylic acid density of 68.67 ± 9.99 nmol per cm(2) film, with ferrous iron-chelating activity of 71.07 ± 12.95 nmol per cm(2). The functionalized films extended the lag phase of lipid oxidation in a soybean oil-in-water emulsion system from 2 to 9 days. The application of such nonmigratory active packaging films represents a promising approach to reduce additive use while maintaining food quality.

Preparation and application of agar/alginate/collagen ternary blend functional food packaging films.

Science.gov (United States)

Wang, Long-Feng; Rhim, Jong-Whan

2015-09-01

Ternary blend agar/alginate/collagen (A/A/C) hydrogel films with silver nanoparticles (AgNPs) and grapefruit seed extract (GSE) were prepared. Their performance properties, transparency, tensile strength (TS), water vapor permeability (WVP), water contact angle (CA), water swelling ratio (SR), water solubility (WS), and antimicrobial activity were determined. The A/A/C film was highly transparent, and both AgNPs and GSE incorporated blend films (A/A/C(AgNPs) and A/A/C(GSE)) exhibited UV-screening effect, especially, the A/A/C(GSE) film had high UV-screening effect without sacrificing the transmittance. In addition, the A/A/C blend films formed efficient hydrogel film with the water holding capacity of 23.6 times of their weight. Both A/A/C(AgNPs) and A/A/C(GSE) composite films exhibited strong antimicrobial activity against both Gram-positive (Listeria monocytogenes) and Gram-negative (Escherichia coli) food-borne pathogenic bacteria. The test results of fresh potatoes packaging revealed that all the A/A/C ternary blend films prevented forming of condensed water on the packaged film surface, both A/A/C(AgNPs) and A/A/C(GSE) composite films prevented greening of potatoes during storage. The results indicate that the ternary blend hydrogel films incorporated with AgNPs or GSE can be used not only as antifogging packaging films for highly respiring fresh agriculture produce, but also as an active food packaging system utilizing their strong antimicrobial activity. Copyright © 2015 Elsevier B.V. All rights reserved.

MER SPICE Interface

Science.gov (United States)

Sayfi, Elias

2004-01-01

MER SPICE Interface is a software module for use in conjunction with the Mars Exploration Rover (MER) mission and the SPICE software system of the Navigation and Ancillary Information Facility (NAIF) at NASA's Jet Propulsion Laboratory. (SPICE is used to acquire, record, and disseminate engineering, navigational, and other ancillary data describing circumstances under which data were acquired by spaceborne scientific instruments.) Given a Spacecraft Clock value, MER SPICE Interface extracts MER-specific data from SPICE kernels (essentially, raw data files) and calculates values for Planet Day Number, Local Solar Longitude, Local Solar Elevation, Local Solar Azimuth, and Local Solar Time (UTC). MER SPICE Interface was adapted from a subroutine, denoted m98SpiceIF written by Payam Zamani, that was intended to calculate SPICE values for the Mars Polar Lander. The main difference between MER SPICE Interface and m98SpiceIf is that MER SPICE Interface does not explicitly call CHRONOS, a time-conversion program that is part of a library of utility subprograms within SPICE. Instead, MER SPICE Interface mimics some portions of the CHRONOS code, the advantage being that it executes much faster and can efficiently be called from a pipeline of events in a parallel processing environment.

Irradiated multilayer film for primal meat packaging

International Nuclear Information System (INIS)

Lustig, S.; Schuetz, J.M.; Vicik, S.J.

1987-01-01

This patent deals with a heat-shrinkable, multilayer film suitable for use in fabricating bags for packaging primal and sub-primal meat cuts and processed meats. The multilayer film has a first outer layer of a first ethylene-vinyl acetate copolymer, a core layer of a polyvinylidene chloride-vinyl chloride copolymer containing between about 70 weight percent and about 90 weight percent vinylidene chloride as a barrier film, and a second outer layer of a second ethylene-vinyl acetate copolymer. The multilayer film is preferably made by co-extrusion of the layers, and then it is biaxially stretched. After biaxial stretching, the entire multilayer film is substantially uniformly irradiated to a dosage level of between about 2 megarads and about 3 megarads and heat-sealed in the form of a bag. The film is not significantly discoloured by the irradiation and the bag has improved toughness properties and heat-sealing characteristics

Antimicrobial Activity of TiO2 Nanoparticle-Coated Film for Potential Food Packaging Applications

Directory of Open Access Journals (Sweden)

Siti Hajar Othman

2014-01-01

Full Text Available Recent uses of titanium dioxide (TiO2 have involved various applications which include the food industry. This study aims to develop TiO2 nanoparticle-coated film for potential food packaging applications due to the photocatalytic antimicrobial property of TiO2. The TiO2 nanoparticles with varying concentrations (0–0.11 g/ 100 mL organic solvent were coated on food packaging film, particularly low density polyethylene (LDPE film. The antimicrobial activity of the films was investigated by their capability to inactivate Escherichia coli (E. coli in an actual food packaging application test under various conditions, including types of light (fluorescent and ultraviolet (UV and the length of time the film was exposed to light (one–three days. The antimicrobial activity of the TiO2 nanoparticle-coated films exposed under both types of lighting was found to increase with an increase in the TiO2 nanoparticle concentration and the light exposure time. It was also found that the antimicrobial activity of the films exposed under UV light was higher than that under fluorescent light. The developed film has the potential to be used as a food packaging film that can extend the shelf life, maintain the quality, and assure the safety of food.

Biodegradation of PVP-CMC hydrogel film: a useful food packaging material.

Science.gov (United States)

Roy, Niladri; Saha, Nabanita; Kitano, Takeshi; Saha, Petr

2012-06-20

Hydrogels can offer new opportunities for the design of efficient packaging materials with desirable properties (i.e. durability, biodegradability and mechanical strength). It is a promising and emerging concept, as most of the biopolymer based hydrogels are supposed to be biodegradable, they can be considered as alternative eco-friendly packaging materials. This article reports about synthetic (polyvinylpyrrolidone (PVP)) and biopolymer (carboxymethyl cellulose (CMC)) based a novel hydrogel film and its nature of biodegradability under controlled environmental condition. The dry hydrogel films were prepared by solution casting method and designated as 'PVP-CMC hydrogel films'. The hydrogel film containing PVP and CMC in a ratio of 20:80 shows best mechanical properties among all the test samples (i.e. 10:90, 20:80, 50:50, 80:20 and 90:10). Thus, PVP-CMC hydrogel film of 20:80 was considered as a useful food packaging material and further experiments were carried out with this particular hydrogel film. Biodegradation of the PVP-CMC hydrogel films were studied in liquid state (Czapec-Dox liquid medium+soil extracts) until 8 weeks. Variation in mechanical, viscoelastic properties and weight loss of the hydrogel films with time provide the direct evidence of biodegradation of the hydrogels. About 38% weight loss was observed within 8 weeks. FTIR spectra of the hydrogel films (before and after biodegradation) show shifts of the peaks and also change in the peak intensities, which refer to the physico-chemical change in the hydrogel structure and SEM views of the hydrogels show how internal structure of the PVP-CMC film changes in the course of biodegradation. Copyright © 2012 Elsevier Ltd. All rights reserved.

PET based nanocomposite films for microwave packaging applications

International Nuclear Information System (INIS)

Galdi, M. R.; Olivieri, R.; Liguori, L.; Albanese, D.; Di Matteo, M.; Di Maio, L.

2015-01-01

In recent years, changes in life standards have promoted the diffusion of Ready to Cook (RTC) and Ready to Eat (RTE) products for microwave ovens. However, the main limits in microwave (MW) ovens usage are often related to the proper choice of packaging materials suitable for such technology. In fact, packages for microwaveable RTC and RTE foods should ensure adequate preservation of the product before cooking/heating such as high barriers to gases and aromas and adequate control of water vapor transmission. In addition, microwaveable packaging material must be transparent to MW, thermally stable and resistant to the mechanical stress induced by the accumulation in the head space of volatile substances produced during the cooking. Polymeric materials are good candidates for microwaveable packaging thanks to their transparency to MW. In the last years a great interest is devoted to developing innovative solution based on the use of additives or systems that act as susceptors or heating enhancers for improving the characteristics of polymers in cooking/heating in MW ovens. The present work was focused on the production and characterization of nanocomposite copolyester based films suitable for microwaveable food packaging applications. The matrices selected consist in two PET copolymers modified with carbon black (ULTRA STD) and with titanium oxide (ULTRA NA). Nanocomposite co-extruded multilayer films were produced using different percentages (0%, 2% and 4%wt/wt) of Cloisite 20A (C20A). Films were analyzed for evaluating the effect of nanofiller on the morphology and barrier properties. Moreover, to verify the effectiveness of the designed systems in reducing the cooking times of meat products, MW heating tests were carried out on pork meat hamburgers in MW oven at varying supplied powers. The cooking tests have pointed out that the selected matrices are efficient in reducing cooking times and that even low concentration of C20A acts as heating enhancers of PET

PET based nanocomposite films for microwave packaging applications

Energy Technology Data Exchange (ETDEWEB)

Galdi, M. R., E-mail: mrgaldi@unisa.it; Olivieri, R.; Liguori, L.; Albanese, D., E-mail: dalbanese@unisa.it; Di Matteo, M.; Di Maio, L., E-mail: ldimaio@unisa.it [Industrial Engineering Department, University of Salerno, Via Giovanni Paolo II 132, 84084 Fisciano (Italy)

2015-12-17

In recent years, changes in life standards have promoted the diffusion of Ready to Cook (RTC) and Ready to Eat (RTE) products for microwave ovens. However, the main limits in microwave (MW) ovens usage are often related to the proper choice of packaging materials suitable for such technology. In fact, packages for microwaveable RTC and RTE foods should ensure adequate preservation of the product before cooking/heating such as high barriers to gases and aromas and adequate control of water vapor transmission. In addition, microwaveable packaging material must be transparent to MW, thermally stable and resistant to the mechanical stress induced by the accumulation in the head space of volatile substances produced during the cooking. Polymeric materials are good candidates for microwaveable packaging thanks to their transparency to MW. In the last years a great interest is devoted to developing innovative solution based on the use of additives or systems that act as susceptors or heating enhancers for improving the characteristics of polymers in cooking/heating in MW ovens. The present work was focused on the production and characterization of nanocomposite copolyester based films suitable for microwaveable food packaging applications. The matrices selected consist in two PET copolymers modified with carbon black (ULTRA STD) and with titanium oxide (ULTRA NA). Nanocomposite co-extruded multilayer films were produced using different percentages (0%, 2% and 4%wt/wt) of Cloisite 20A (C20A). Films were analyzed for evaluating the effect of nanofiller on the morphology and barrier properties. Moreover, to verify the effectiveness of the designed systems in reducing the cooking times of meat products, MW heating tests were carried out on pork meat hamburgers in MW oven at varying supplied powers. The cooking tests have pointed out that the selected matrices are efficient in reducing cooking times and that even low concentration of C20A acts as heating enhancers of PET.

PET based nanocomposite films for microwave packaging applications

Science.gov (United States)

Galdi, M. R.; Olivieri, R.; Liguori, L.; Albanese, D.; Di Matteo, M.; Di Maio, L.

2015-12-01

In recent years, changes in life standards have promoted the diffusion of Ready to Cook (RTC) and Ready to Eat (RTE) products for microwave ovens. However, the main limits in microwave (MW) ovens usage are often related to the proper choice of packaging materials suitable for such technology. In fact, packages for microwaveable RTC and RTE foods should ensure adequate preservation of the product before cooking/heating such as high barriers to gases and aromas and adequate control of water vapor transmission. In addition, microwaveable packaging material must be transparent to MW, thermally stable and resistant to the mechanical stress induced by the accumulation in the head space of volatile substances produced during the cooking. Polymeric materials are good candidates for microwaveable packaging thanks to their transparency to MW. In the last years a great interest is devoted to developing innovative solution based on the use of additives or systems that act as susceptors or heating enhancers for improving the characteristics of polymers in cooking/heating in MW ovens. The present work was focused on the production and characterization of nanocomposite copolyester based films suitable for microwaveable food packaging applications. The matrices selected consist in two PET copolymers modified with carbon black (ULTRA STD) and with titanium oxide (ULTRA NA). Nanocomposite co-extruded multilayer films were produced using different percentages (0%, 2% and 4%wt/wt) of Cloisite 20A (C20A). Films were analyzed for evaluating the effect of nanofiller on the morphology and barrier properties. Moreover, to verify the effectiveness of the designed systems in reducing the cooking times of meat products, MW heating tests were carried out on pork meat hamburgers in MW oven at varying supplied powers. The cooking tests have pointed out that the selected matrices are efficient in reducing cooking times and that even low concentration of C20A acts as heating enhancers of PET.

Conformal Thin Film Packaging for SiC Sensor Circuits in Harsh Environments

Science.gov (United States)

Scardelletti, Maximilian C.; Karnick, David A.; Ponchak, George E.; Zorman, Christian A.

2011-01-01

In this investigation sputtered silicon carbide annealed at 300 C for one hour is used as a conformal thin film package. A RF magnetron sputterer was used to deposit 500 nm silicon carbide films on gold metal structures on alumina wafers. To determine the reliability and resistance to immersion in harsh environments, samples were submerged in gold etchant for 24 hours, in BOE for 24 hours, and in an O2 plasma etch for one hour. The adhesion strength of the thin film was measured by a pull test before and after the chemical immersion, which indicated that the film has an adhesion strength better than 10(exp 8) N/m2; this is similar to the adhesion of the gold layer to the alumina wafer. MIM capacitors are used to determine the dielectric constant, which is dependent on the SiC anneal temperature. Finally, to demonstrate that the SiC, conformal, thin film may be used to package RF circuits and sensors, an LC resonator circuit was fabricated and tested with and without the conformal SiC thin film packaging. The results indicate that the SiC coating adds no appreciable degradation to the circuits RF performance. Index Terms Sputter, silicon carbide, MIM capacitors, LC resonators, gold etchants, BOE, O2 plasma

Metal-chelating active packaging film enhances lysozyme inhibition of Listeria monocytogenes.

Science.gov (United States)

Roman, Maxine J; Decker, Eric A; Goddard, Julie M

2014-07-01

Several studies have demonstrated that metal chelators enhance the antimicrobial activity of lysozyme. This study examined the effect of metal-chelating active packaging film on the antimicrobial activity of lysozyme against Listeria monocytogenes. Polypropylene films were surface modified by photoinitiated graft polymerization of acrylic acid (PP-g-PAA) from the food contact surface of the films to impart chelating activity based on electrostatic interactions. PP-g-PAA exhibited a carboxylic acid density of 113 ± 5.4 nmol cm(-2) and an iron chelating activity of 53.7 ± 9.8 nmol cm(-2). The antimicrobial interaction of lysozyme and PP-g-PAA depended on growth media composition. PP-g-PAA hindered lysozyme activity at low ionic strength (2.48-log increase at 64.4 mM total ionic strength) and enhanced lysozyme activity at moderate ionic strength (5.22-log reduction at 120 mM total ionic strength). These data support the hypothesis that at neutral pH, synergy between carboxylate metal-chelating films (pKa(bulk) 6.45) and lysozyme (pI 11.35) is optimal in solutions of moderate to high ionic strength to minimize undesirable charge interactions, such as lysozyme absorption onto film. These findings suggest that active packaging, which chelates metal ions based on ligand-specific interactions, in contrast to electrostatic interactions, may improve antimicrobial synergy. This work demonstrates the potential application of metal-chelating active packaging films to enhance the antimicrobial activity of membrane-disrupting antimicrobials, such as lysozyme.

Application of Lemongrass Oil-Containing Polylactic Acid Films to the Packaging of Pork Sausages.

Science.gov (United States)

Yang, Hyun-Ju; Song, Kyung Bin

2016-01-01

Polylactic acid (PLA) is a biodegradable and renewable polymer, which represents a valuable alternative to plastic packaging films, often associated with environmental problems. In this study, we tested the suitability of PLA as a biodegradable packaging film and assessed the antimicrobial activity of lemongrass oil (LO), incorporated into the PLA film in different concentrations. To obtain the optimal physical properties for PLA films, tensile strength, elongation at break, and water vapor permeability were measured under different preparation conditions. In addition, the antimicrobial activity of the LO contained in the PLA film against Listeria monocytogenes was investigated by disc diffusion and viable cell count. Among all concentrations tested, 2% LO was the most suitable in terms of antimicrobial activity and physical properties of the PLA film. Based on these results, we used the PLA film containing 2% LO to pack pork sausages; after 12 d of storage at 4℃, the population of inoculated L. monocytogenes in the sausage samples wrapped with the PLA film containing 2% LO was reduced by 1.47 Log CFU/g compared with the control samples. Our data indicate that PLA films containing 2% LO represent a valuable means for antimicrobial sausage packaging.

Application of Lemongrass Oil-Containing Polylactic Acid Films to the Packaging of Pork Sausages

Science.gov (United States)

2016-01-01

Polylactic acid (PLA) is a biodegradable and renewable polymer, which represents a valuable alternative to plastic packaging films, often associated with environmental problems. In this study, we tested the suitability of PLA as a biodegradable packaging film and assessed the antimicrobial activity of lemongrass oil (LO), incorporated into the PLA film in different concentrations. To obtain the optimal physical properties for PLA films, tensile strength, elongation at break, and water vapor permeability were measured under different preparation conditions. In addition, the antimicrobial activity of the LO contained in the PLA film against Listeria monocytogenes was investigated by disc diffusion and viable cell count. Among all concentrations tested, 2% LO was the most suitable in terms of antimicrobial activity and physical properties of the PLA film. Based on these results, we used the PLA film containing 2% LO to pack pork sausages; after 12 d of storage at 4℃, the population of inoculated L. monocytogenes in the sausage samples wrapped with the PLA film containing 2% LO was reduced by 1.47 Log CFU/g compared with the control samples. Our data indicate that PLA films containing 2% LO represent a valuable means for antimicrobial sausage packaging. PMID:27433114

Dry-film polymer waveguide for silicon photonics chip packaging.

Science.gov (United States)

Hsu, Hsiang-Han; Nakagawa, Shigeru

2014-09-22

Polymer waveguide made by dry film process is demonstrated for silicon photonics chip packaging. With 8 μm × 11.5 μm core waveguide, little penalty is observed up to 25 Gbps before or after the light propagate through a 10-km long single-mode fiber (SMF). Coupling loss to SMF is 0.24 dB and 1.31 dB at the polymer waveguide input and output ends, respectively. Alignment tolerance for 0.5 dB loss increase is +/- 1.0 μm along both vertical and horizontal directions for the coupling from the polymer waveguide to SMF. The dry-film polymer waveguide demonstrates promising performance for silicon photonics chip packaging used in next generation optical multi-chip module.

Effects of Green Tea Extract on Physicochemical and Antioxidant Properties of Polyamide Packaging Film

Directory of Open Access Journals (Sweden)

Ali Asghar Barzegaran

2014-08-01

Full Text Available Polyamide 6 has been widely used in food packaging applications and also green tea contains amounts of antioxidant compounds. The aim of this study was investigation of green tea effects on properties of polyamide packaging polymer. Polyamide 6 was dissolved in methanol which was saturated with calcium chloride. The active packaging film was produced by incorporation of methanol green tea extracts at levels of 2.5, 5, 10 and 20% in polyamide solution by solution casting method. Mechanical and barrier properties of polyamide films were investigated using ASTM standards and antioxidant activity of polyamide films was evaluated using DPPH method. Results indicated that green tea extract increased antioxidant properties and tensile and young modulus of polyamide films. Oxygen and water vapor permeability of films were decreased by incorporation of green tea extract into polyamide matrix. Green tea extract improved barrier and tensile properties of polyamide films, however elongation at break reduced as increasing of green tea extract in polyamide-based films significantly (P<0.05.

A review of the recent advances in starch as active and nanocomposite packaging films

Directory of Open Access Journals (Sweden)

Umar Shah

2015-12-01

Full Text Available Technological advances have led to increased constraints regarding food packaging due to environmental issues, consumer health concerns, and economic restrictions associated therewith. Hence, food scientists and technologists are now more focused on developing biopolymer packages. Starch satisfies all the principle aspects, making it a promising raw material for edible coatings/films. Starch as a package material has grabbed much attention both at academic as well as industrial levels. Besides this, the role of various plasticizers, polys, sugars, and wetting agents are discussed and their importance in packaging industries. Herein, the role of starch as packaging material and nanofillers/composites is discussed in detail. The review summons a comprehensive and current overview of the widely available information and recent advances in starch film packaging.

Cholesterol photosensitised oxidation of horse meat slices stored under different packaging films.

Science.gov (United States)

Boselli, Emanuele; Rodriguez-Estrada, Maria Teresa; Ferioli, Federico; Caboni, Maria Fiorenza; Lercker, Giovanni

2010-07-01

The effect of the type of packaging film (transparent vs. light-protecting red film) was evaluated on the formation of cholesterol oxidation products (COPs) in refrigerated horse meat slices stored in retail conditions under light exposure for 8h. In meat wrapped with a transparent film, COPs increased from 233 (control) to 317 microg/g of fat, whereas the red film delayed cholesterol oxidation and offered protection against COPs formation, since COPs decreased from 173 (control) to 139 microg/g of fat after 8h of light exposure. In addition, light opened the epoxy ring and led to the formation of triol, which was actually absent at T(0.) A proper packaging film may represent a useful strategy to retard oxidative degradation in a light-sensitive, high pigment- and fat-containing food, such as horse meat. Copyright 2010. Published by Elsevier Ltd.

Effect of different film packaging on microbial growth in minimally processed cactus pear (Opuntia ficus-indica).

Science.gov (United States)

Palma, A; Mangia, N P; Fadda, A; Barberis, A; Schirra, M; D'Aquino, S

2013-01-01

Microorganisms are natural contaminants of fresh produce and minimally processed products, and contamination arises from a number of sources, including the environment, postharvest handling and processing. Fresh-cut products are particularly susceptible to microbial contaminations because of the changes occurring in the tissues during processing. In package gas composition of modified atmosphere packaging (MAP) in combination with low storage temperatures besides reducing physiological activity of packaged produce, can also delay pathogen growth. Present study investigated on the effect of MAPs, achieved with different plastic films, on microbial growth of minimally processed cactus pear (Opuntio ficus-indica) fruit. Five different plastic materials were used for packaging the manually peeled fruit. That is: a) polypropylene film (Termoplast MY 40 micron thickness, O2 transmission rate 300 cc/m2/24h); b) polyethylene film (Bolphane BHE, 11 micron thickness, O2 transmission rate 19000 cc/m2/24h); c) polypropylene laser-perforated films (Mach Packaging) with 8, 16 or 32 100-micron holes. Total aerobic psychrophilic, mesophilic microorganisms, Enterobacteriaceae, yeast, mould populations and in-package CO2, O2 and C2H4 were determined at each storage time. Different final gas compositions, ranging from 7.8 KPa to 17.1 KPa O2, and 12.7 KPa to 2.6 KPa CO2, were achieved with MY and micro perforated films, respectively. Differences were detected in the mesophilic, Enterobacteriaceae and yeast loads, while no difference was detected in psychrophilic microorganisms. At the end of storage, microbial load in fruits sealed with MY film was significantly lower than in those sealed with BHE and micro perforated films. Furthermore, fruits packed with micro-perforated films showed the highest microbial load. This occurrence may in part be related to in-package gas composition and in part to a continuous contamination of microorganisms through micro-holes.

Engineering functional nanothin multilayers on food packaging: ice-nucleating polyethylene films.

Science.gov (United States)

Gezgin, Zafer; Lee, Tung-Ching; Huang, Qingrong

2013-05-29

Polyethylene is the most prevalent plastic and is commonly used as a packaging material. Despite its common use, there are not many studies on imparting functionalities to those films which can make them more desirable for frozen food packaging. Here, commercial low-density polyethylene (LDPE) films were oxidized by UV-ozone (UVO) treatment to obtain a negatively charged hydrophilic surface to allow fabrication of functional multilayers. An increase in hydrophilicity was observed when films were exposed to UVO for 4 min and longer. Thin multilayers were formed by dipping the UVO-treated films into biopolymer solutions, and extracellular ice nucleators (ECINs) were immobilized onto the film surface to form a functional top layer. Polyelectrolyte adsorption was studied and confirmed on silicon wafers by measuring the water contact angles of the layers and investigating the surface morphology via atomic force microscopy. An up to 4-5 °C increase in ice nucleation temperatures and an up to 10 min decrease in freezing times were observed with high-purity deionized water samples frozen in ECIN-coated LDPE films. Films retained their ice nucleation activity up to 50 freeze-thaw cycles. Our results demonstrate the potential of using ECIN-coated polymer films for frozen food application.

Spice allergy.

Science.gov (United States)

Chen, James L; Bahna, Sami L

2011-09-01

To provide a review on spice allergy and its implementation in clinical practice. PubMed searches were performed using spice allergy as the keyword for original and review articles. Selected references were also procured from the reviewed articles' references list. Articles were selected based on their relevance to the topic. Spices are available in a large variety and are widely used, often as blends. Spice allergy seems to be rare, reportedly affecting between 4 and 13 of 10,000 adults and occurring more often in women because of cosmetic use. No figures were available on children. Most spice allergens are degraded by digestion; therefore, IgE sensitization is mostly through inhalation of cross-reacting pollens, particularly mugwort and birch. The symptoms are more likely to be respiratory when exposure is by inhalation and cutaneous if by contact. Studies on skin testing and specific IgE assays are limited and showed low reliability. The diagnosis primarily depends on a good history taking and confirmation with oral challenge. The common use of spice blends makes identifying the particular offending component difficult, particularly because their components are inconsistent. Spices are widely used and contain multiple allergens, yet spice allergy is probably markedly underdiagnosed. There is a need for reliable skin testing extracts and serum specific IgE assays. Currently, the diagnosis depends on a good history taking and well-designed titrated challenge testing. Until immunotherapy becomes developed, treatment is strict avoidance, which may be difficult because of incomplete or vague labeling. Copyright © 2011 American College of Allergy, Asthma & Immunology. Published by Elsevier Inc. All rights reserved.

What Is Spice?

Science.gov (United States)

... Week® Enter Search Term(s): Teens / Drug Facts / Spice Spice Street names: Fake Weed, Moon Rocks, Skunk Print Expand All Revised May 2017 What is spice? Photo by DEA Also known as: Black Mamba, ...

Spice/K2 drugs--more than innocent substitutes for marijuana.

Science.gov (United States)

Zawilska, Jolanta B; Wojcieszak, Jakub

2014-03-01

Smokeable herbal mixtures containing synthetic agonists of cannabinoid receptors, known under brand names such as Spice, K2 and Kronic, represent a relatively new type of designer psychoactive drugs that has recently emerged on the recreational drug market. Although the Spice packages are labelled 'not for human consumption' or 'for aromatherapy only' and declared to be purely herbal, these herbal mixtures produce cannabis-like effects after smoking. This review surveys the current state of knowledge regarding the pharmacological properties of synthetic cannabimimetics and the prevalence and pattern of their use. Special emphasis is given to the negative consequences of using these products, including, among others, hallucinations, psychoses with delusions, seizures, cardiovascular symptoms and acute kidney injury.

MICROBIOLOGICAL SURVEY OF RETAIL HERBS AND SPICES

Directory of Open Access Journals (Sweden)

A. Santoro

2009-12-01

Full Text Available In the present study, 80 samples of herbs and spices were analyzed for the presence of Bacillus cereus, Salmonella spp., , Escherichia coli, total and fecal coliforms, Enterobacteriacaee, total mesophilic and psychrophilic aerobic organisms, and fungi. Samples were packaged in polyethylene bags or glass containers.High levels of mesophilic aerobic microorganisms were found in most of the samples. B. cereus was present in 27 samples, Clostrium perfringens was isolated from 3 samples, Salmonella spp. was not detected.

Preparation of chitosan-coated polyethylene packaging films by DBD plasma treatment.

Science.gov (United States)

Theapsak, Siriporn; Watthanaphanit, Anyarat; Rujiravanit, Ratana

2012-05-01

Polyethylene (PE) packaging films were coated with chitosan in order to introduce the antibacterial activity to the films. To augment the interaction between the two polymers, we modified the surfaces of the PE films by dielectric barrier discharge (DBD) plasma before chitosan coating. After that the plasma-treated PE films were immersed in chitosan acetate solutions with different concentrations of chitosan. The optimum plasma treatment time was 10 s as determined from contact angle measurement. Effect of the plasma treatment on the surface roughness of the PE films was investigated by atomic force microscope (AFM) while the occurrence of polar functional groups was observed by X-ray photoelectron spectroscope (XPS) and Fourier transformed infrared spectroscope (FTIR). It was found that the surface roughness as well as the occurrence of oxygen-containing functional groups (i.e., C═O, C-O, and -OH) of the plasma-treated PE films increased from those of the untreated one, indicating that the DBD plasma enhanced hydrophilicity of the PE films. The amounts of chitosan coated on the PE films were determined after washing the coated films in water for several number of washing cycles prior to detection of the chitosan content by the Kjaldahl method. The amounts of chitosan coated on the PE films were constant after washing for three times and the chitosan-coated PE films exhibited appreciable antibacterial activity against Escherichia coli and Staphylococcus aureus. Hence, the obtained chitosan-coated PE films could be a promising candidate for antibacterial food packaging.

Polylactic acid/zinc oxide biocomposite films for food packaging application.

Science.gov (United States)

Marra, Antonella; Silvestre, Clara; Duraccio, Donatella; Cimmino, Sossio

2016-07-01

Although PLA is much more expensive than polyolefins, such as PP and PE, there is a great interest to propose PLA based material as alternative films for food packaging being PLA derivable from natural source, compostable and biodegradable. For this purpose the research has the task to investigate and propose PLA materials with enhanced properties to be effectively and efficiently alternative to polyolefin films for food packaging application. In this contribution, biocomposite films of PLA with 1, 3 and 5wt% of ZnO have been investigated to determine mechanical, barrier and antimicrobial (against Escherichia coli) properties. It is found that the biocomposite films are characterized by a good dispersion of the ZnO particles in PLA matrix, although no previous treatment was performed on ZnO particles, such as silanization, to decrease its incompatibility with the polymer. The biocomposite films have shown good mechanical properties, decrease of permeability to CO2 and O2, and only a slight increase to water vapour. Particularly important is that, for the biocomposite with 5wt% of ZnO, the % Reduction for E. Coli test reached the value of 99.99 already after 24h. Copyright © 2016 Elsevier B.V. All rights reserved.

Influence of polymer packaging films on hyperspectral imaging data in the visible-near-infrared (450-950 nm) wavelength range.

Science.gov (United States)

Gowen, A A; O'Donnell, C P; Esquerre, C; Downey, G

2010-03-01

Hyperspectral imaging (HSI) has recently emerged as a useful tool for quality analysis of consumer goods (e.g., food and pharmaceutical products). These products are typically packaged in polymeric film prior to distribution; however, HSI experiments are typically carried out on such samples ex-packaging (either prior to or after removal from packaging). This research examines the effects of polymer packaging films (polyvinyl chloride (PVC) and polyethylene terephthalate (PET)) on spectral and spatial features of HSI data in order to investigate the potential of HSI for quality evaluation of packaged goods. The effects of packaging film were studied for hyperspectral images of samples obtained in the visible-near-infrared (Vis-NIR, i.e., 450-950 nm) wavelength range, which is relevant to many food, agricultural, and pharmaceutical products. The dominant influence of the films tested in this wavelength range could be attributed to light scattering. Relative position of the light source, film, and detector were shown to be highly influential on the scattering effects observed. Detection of features on samples imaged through film was shown to be possible after some data preprocessing. This suggests that quality analysis of products packaged in polymer film is feasible using HSI. These findings would be useful in the development of quality monitoring tools for consumer products post-packaging using HSI.

Assessing intake of spices by pattern of spice use, frequency of consumption and portion size of spices consumed from routinely prepared dishes in southern India.

Science.gov (United States)

Siruguri, Vasanthi; Bhat, Ramesh V

2015-01-11

Measurement of dietary intake of spices is gaining significance because of recognition of their health promoting benefits as well as its use for risk assessment of contaminant exposures. Estimating intake of spices at the individual level, presents several challenges since various spices are used as an integrated part of a prepared food and consumed in amounts much smaller than other dietary components. The objective of the present study is to assess intake of spices at the household and individual level on the basis of pattern of spice use and portion size of spice consumed from routinely prepared dishes in Hyderabad city in Southern India. The study was conducted in 100 households in urban areas of Hyderabad city in India with the help of a spice intake questionnaire that was prepared to collect information on the pattern of spice use, frequency, and quantity of spice consumption of 17 spices routinely used in Indian cuisine. The quantity of spice intake was assessed by measuring portion size of spice consumed from the quantity of i) spices added in routinely prepared dishes and ii) the prepared dish consumed by an individual. Based on the type of dish prepared and frequency of preparing the dishes, 11 out of 17 spices were found to be consumed by more than 50% of the households. Maximum number of spices was consumed at weekly frequencies. Red chillies and turmeric were the most frequently consumed spices by 100% of the households. The mean total intake of spices was observed to be higher through dishes consumed daily (10.4 g/portion) than from those consumed at weekly or monthly frequencies. Highest portion size intake was observed for chillies (mean 3.0 g; range 0.05-20.2 g) and lowest for nutmeg (mean 0.14 g; range 0.02-0.64 g) and mace (mean 0.21 g; range: 0.02-0.6 g). The study suggested that assessment of intake of spices varies with frequency of use of spices and type of dish consumed. Portion size estimations of spices consumed and the frequency of

Insect-resistant food packaging film development using cinnamon oil and microencapsulation technologies.

Science.gov (United States)

Kim, In-Hah; Han, Jaejoon; Na, Ja Hyun; Chang, Pahn-Sik; Chung, Myung Sub; Park, Ki Hwan; Min, Sea C

2013-02-01

Insect-resistant films containing a microencapsulated insect-repelling agent were developed to protect food products from the Indian meal moth (Plodia interpunctella). Cinnamon oil (CO), an insect repelling agent, was encapsulated with gum arabic, whey protein isolate (WPI)/maltodextrin (MD), or poly(vinyl alcohol) (PVA). A low-density polyethylene (LDPE) film was coated with an ink or a polypropylene (PP) solution that incorporated the microcapsules. The encapsulation efficiency values obtained with gum arabic, WPI/MD, and PVA were 90.4%, 94.6%, and 80.7%, respectively. The films containing a microcapsule emulsion of PVA and CO or incorporating a microcapsule powder of WPI/MD and CO were the most effective (P packaging for food products. The insect-repelling effect of cinnamon oil incorporated into LDPE films was more effective with microencapsulation. The system developed in this research with LDPE film may also be extended to other food-packaging films where the same coating platform can be used. This platform is interchangeable and easy to use for the delivery of insect-repelling agents. The films can protect a wide variety of food products from invasion by the Indian meal moth. © 2013 Institute of Food Technologists®

Medi SPICE : an update

OpenAIRE

Mc Caffery, Fergal; Dorling, Alec; Casey, Valentine

2010-01-01

peer-reviewed This paper provides an update on the development of a software process assessment and improvement model (Medi SPICE) specifically for the medical device industry. The development of Medi SPICE was launched at the SPICE 2009 Conference. Medi SPICE will consist of a Process Reference Model and a Process Assessment Model. The Medi SPICE Process Assessment Model will be used to perform conformant assessments of the software process capability of medical device suppliers in accord...

SPICE Work Package 3: Modelling the Effects of Stratospheric Aerosol Geoengineering

Science.gov (United States)

Driscoll, Simon

2015-04-01

This talk presents the results of the SPICE Work Package 3. There is an obvious need for methods to verify the accuracy of geoengineering given no observations of a geoengineering programme. Accordingly, model ability in reproducing the observed dynamical response to volcanic eruptions is discussed using analysis of CMIP5 data and different configurations of the HadGEM2 model. With the HadGEM2-L60 model shown to be substantially better in reproducing the observed dynamical response to volcanic eruptions, simulations of GeoMIP's G4 scenario are performed. Simulated impacts of geoengineering are described, and asymmetries between the immediate onset and immediate cessation ('termination') of geoengineering are analysed. Whilst a rapid large increase in stratospheric sulphate aerosols (such as from volcanic eruptions) can cause substantial damage, most volcanic eruptions in general are not catastrophic. One may therefore suspect that an 'equal but opposite' change in radiative forcing from termination may therefore not be catastrophic, if the climatic response is simulated to be symmetric. HadGEM2 simulations reveal a substantially more rapid change in variables such as near-surface temperature and precipitation following termination than the onset, indicating that termination may be substantially more damaging and even catastrophic. Some suggestions for hemispherically asymmetric geoengineering have been proposed as a way to reduce Northern Hemisphere sea ice, for example, with lesser impacts on the rest of the climate. However, HadGEM2 simulations are performed and observations analysed following volcanic eruptions. Both indicate substantial averse consequences from hemispherically asymmetric loading of stratospheric loading on precipitation in the Sahelian region - a vulnerable region where drought has caused hundreds of thousands of deaths and created millions of refugees in the past.

Packaging properties and control of Listeria monocytogenes in bologna by cellulosic films incorporated with pediocin

Directory of Open Access Journals (Sweden)

Paula Judith Pérez Espitia

2013-09-01

Full Text Available Listeria monocytogenes is a foodborne pathogen, able to survive and proliferate at refrigeration temperatures. As a result, ready-to-eat meat products have been associated with major outbreaks. Producing meat products involves lethal preservation treatments, e.g. thermal treatments. Listeria contamination, however, may be introduced when products are sliced and packaged at retail businesses or delicatessens. In Brazil, sliced bologna is very popular at retail markets. After slicing, however, bologna has a short shelf-life. The aim of this work was to study the effects of pediocin incorporation on the load at break, water vapor permeability rate and structure, by microscopic analysis, of antimicrobial cellulosic packaging. The potential application of the developed packaging for the preservation of bologna and inhibition of Listeria biofilm formation was also studied. Cellulosic antimicrobial packaging films were produced with cellulose acetate and acetone. Pediocin (commercially available concentrate ALTA TM 2341 was incorporated at 30, 40 and 50 % w/w. The load at break of films was studied using the Universal Testing Machine (Instron at 10 °C and 25 °C. The water vapor permeability was determined by gravimetric method. A scanning electron microscope was used to study the developed packaging structure. Antimicrobial activity of films against Listeria innoucua and L. monocytogenes was tested both in vitro and in bologna samples. Results showed that values of load at break decreased with increasing concentrations of pediocin at 10 °C and 25 °C. Regarding water vapor permeability, only the control and 50 % pediocin films presented statistical difference, with the 50 % pediocin film being more permeable. In vitro tests showed antimicrobial activity against L. innocua. Cellulosic film with 50 % pediocin reduced L. monocytogenes growth on sliced bologna by 1.2 log cycles after 9 days and prevented biofilm formation on packaging and bologna

Leaching-resistant carrageenan-based colorimetric oxygen indicator films for intelligent food packaging.

Science.gov (United States)

Vu, Chau Hai Thai; Won, Keehoon

2014-07-23

Visual oxygen indicators can give information on the quality and safety of packaged food in an economic and simple manner by changing color based on the amount of oxygen in the packaging, which is related to food spoilage. In particular, ultraviolet (UV)-activated oxygen indicators have the advantages of in-pack activation and irreversibility; however, these dye-based oxygen indicator films suffer from dye leaching upon contact with water. In this work, we introduce carrageenans, which are natural sulfated polysaccharides, to develop UV-activated colorimetric oxygen indicator films that are resistant to dye leakage. Carrageenan-based indicator films were fabricated using redox dyes [methylene blue (MB), azure A, and thionine], a sacrificial electron donor (glycerol), an UV-absorbing photocatalyst (TiO2), and an encapsulation polymer (carrageenan). They showed even lower dye leakage in water than conventional oxygen indicator films, owing to the electrostatic interaction of anionic carrageenan with cationic dyes. The MB/TiO2/glycerol/carrageenan oxygen indicator film was successfully bleached upon UV irradiation, and it regained color very rapidly in the presence of oxygen compared to the other waterproof oxygen indicator films.

Development of antimicrobial films for microbiological control of packaged salad.

Science.gov (United States)

Muriel-Galet, Virginia; Cerisuelo, Josep P; López-Carballo, Gracia; Lara, Marta; Gavara, Rafael; Hernández-Muñoz, Pilar

2012-07-02

The aim of the present work was to characterize the antimicrobial efficiency of films consisting of PP/EVOH structures with oregano essential oil and citral. Both substances are known for their antimicrobial activity based on their interaction with the cell membrane. The films developed were used to pack minimally processed salads, combining modified atmosphere technology to extend shelf-life and active packaging technology to reduce possible microbiological risks. The antimicrobial activity of the films against the pathogenic microorganisms Escherichia coli, Salmonella enterica and Listeria monocytogenes and natural microflora was investigated "in vitro" and also on the food itself. The effect of release of the antimicrobial agent on the sensory characteristics of the salad was also studied. The results showed that antimicrobial activity reduced spoilage flora on the salad as well as inhibited the growth of pathogens in contaminated salads. This effect was greater against Gram-negative bacteria. Sensory studies showed that the package that was most effective and most accepted by customers was the one containing 5% oregano essential oil. Copyright © 2012 Elsevier B.V. All rights reserved.

Active Bilayer PE/PCL Films for Food Packaging Modified with Zinc Oxide and Casein

OpenAIRE

Rešček, Ana; Kratofil Krehula, Ljerka; Katančić, Zvonimir; Hrnjak-Murgić, Zlata

2015-01-01

This paper studies the properties of active polymer food packaging bilayer polyethylene/polycaprolactone (PE/PCL) films. Such packaging material consists of primary PE layer coated with thin film of PCL coating modified with active component (zinc oxide or zinc oxide/casein complex) with intention to extend the shelf life of food and to maintain the quality and health safety. The influence of additives as active components on barrier, mechanical, thermal and antimicrobial properties of such m...

The effects of irradiation on physicochemical characteristics of PET packaging film

International Nuclear Information System (INIS)

Jeon, D.H.; Lee, K.H.; Park, H.J.

2004-01-01

The effects of γ-irradiation on physicochemical characteristics of biaxially stretched poly(ethylene terephthalate) (PET) packaging film were investigated in the range of 0-200 kGy. The diethylene glycol (DEG) contents in PET chains were increased at the low doses, 5 and 10 kGy, while these values were decreased at high doses, in the range of 30-200 kGy. Molecular weights, intrinsic viscosity and carboxy end group contents decreased slightly after 60 kGy dose. Permeability, thermal properties, color, haze and surface resistivity on γ-irradiation of oriented PET films were not significantly affected. Although some of the effects were measurable, they have no significance with respect to the use of PET for packaging of foods or medical devices to be irradiated

Antifungal properties of gliadin films incorporating cinnamaldehyde and application in active food packaging of bread and cheese spread foodstuffs.

Science.gov (United States)

Balaguer, Mari Pau; Lopez-Carballo, Gracia; Catala, Ramon; Gavara, Rafael; Hernandez-Munoz, Pilar

2013-09-16

Gliadin films incorporating 1.5, 3 and 5% cinnamaldehyde (g/100g protein) were tested against food-spoilage fungi Penicillium expansum and Aspergillus niger in vitro, and were employed in an active food packaging system for sliced bread and cheese spread. Gliadin films incorporating cinnamaldehyde were highly effective against fungal growth. P. expansum and A. niger were completely inhibited after storage in vitro for 10 days in the presence of films incorporating 3% cinnamaldehyde. Indeed 1.5% cinnamaldehyde was sufficient in the case of P. expansum. The amount of cinnamaldehyde retained in films after storage for 45 days at 20 °C and 0% RH was also sufficient in most cases to prevent fungal growth in vitro. Active food packaging with gliadin films incorporating 5% cinnamaldehyde increased the shelf-life of both sliced bread and cheese spread. Mold growth was observed on sliced bread after 27 days of storage at 23 °C with active packaging, whereas in the control bread packaged without the active film fungal growth appeared around the fourth day. In the cheese spread, no fungi were observed after 26 days of storage at 4 °C when the product was packaged with the active film. However, growth of fungi was observed in control packaged cheese after 16 days of storage. This work demonstrates a noteworthy potential of these novel bioplastics incorporating natural antimicrobial compounds as innovative solutions to be used in active food packaging to extend shelf-life of food products. © 2013 Elsevier B.V. All rights reserved.

Examining Mars with SPICE

Science.gov (United States)

Acton, Charles H.; Bachman, Nathaniel J.; Bytof, Jeff A.; Semenov, Boris V.; Taber, William; Turner, F. Scott; Wright, Edward D.

1999-01-01

The International Mars Conference highlights the wealth of scientific data now and soon to be acquired from an international armada of Mars-bound robotic spacecraft. Underlying the planning and interpretation of these scientific observations around and upon Mars are ancillary data and associated software needed to deal with trajectories or locations, instrument pointing, timing and Mars cartographic models. The NASA planetary community has adopted the SPICE system of ancillary data standards and allied tools to fill the need for consistent, reliable access to these basic data and a near limitless range of derived parameters. After substantial rapid growth in its formative years, the SPICE system continues to evolve today to meet new needs and improve ease of use. Adaptations to handle landers and rovers were prototyped on the Mars pathfinder mission and will next be used on Mars '01-'05. Incorporation of new methods to readily handle non-inertial reference frames has vastly extended the capability and simplified many computations. A translation of the SPICE Toolkit software suite to the C language has just been announced. To further support cartographic calculations associated with Mars exploration the SPICE developers at JPL have recently been asked by NASA to work with cartographers to develop standards and allied software for storing and accessing control net and shape model data sets; these will be highly integrated with existing SPICE components. NASA specifically supports the widest possible utilization of SPICE capabilities throughout the international space science community. With NASA backing the Russian Space Agency and Russian Academy of Science adopted the SPICE standards for the Mars 96 mission. The SPICE ephemeris component will shortly become the international standard for agencies using the Deep Space Network. U.S. and European scientists hope that ESA will employ SPICE standards on the Mars Express mission. SPICE is an open set of standards, and

Reinforced cassava starch based edible film incorporated with essential oil and sodium bentonite nanoclay as food packaging material.

Science.gov (United States)

Iamareerat, Butsadee; Singh, Manisha; Sadiq, Muhammad Bilal; Anal, Anil Kumar

2018-05-01

Biodegradable packaging in food materials is a green technology based novel approach to replace the synthetic and conventional packaging systems. This study is aimed to formulate the biodegradable cassava starch based films incorporated with cinnamon essential oil and sodium bentonite clay nanoparticles. The films were characterized for their application as a packaging material for meatballs. The cassava starch films incorporated with sodium bentonite and cinnamon oil showed significant antibacterial potential against all test bacteria; Escherichia coli , Salmonella typhimurium and Staphylococcus aureus. Antibacterial effect of films increased significantly when the concentration of cinnamon oil was increased. The cassava starch film incorporated with 0.75% (w/w) sodium bentonite, 2% (w/w) glycerol and 2.5% (w/w) cinnamon oil was selected based on physical, mechanical and antibacterial potential to evaluate shelf life of meatballs. The meatballs stored at ambient temperature in cassava starch film incorporated with cinnamon oil and nanoclay, significantly inhibited the microbial growth till 96 h below the FDA limits (10 6  CFU/g) in foods compared to control films that exceeded above the limit within 48 h. Hence cassava starch based film incorporated with essential oils and clay nanoparticles can be an alternate approach as a packaging material for food industries to prolong the shelf life of products.

Thin Film Packaging Solutions for High Efficiency OLED Lighting Products

Energy Technology Data Exchange (ETDEWEB)

None

2008-06-30

The objective of the 'Thin Film Packaging Solutions for High Efficiency OLED Lighting Products' project is to demonstrate thin film packaging solutions based on SiC hermetic coatings that, when applied to glass and plastic substrates, support OLED lighting devices by providing longer life with greater efficiency at lower cost than is currently available. Phase I Objective: Demonstrate thin film encapsulated working phosphorescent OLED devices on optical glass with lifetime of 1,000 hour life, CRI greater than 75, and 15 lm/W. Phase II Objective: Demonstrate thin film encapsulated working phosphorescent OLED devices on plastic or glass composite with 25 lm/W, 5,000 hours life, and CRI greater than 80. Phase III Objective: Demonstrate 2 x 2 ft{sup 2} thin film encapsulated working phosphorescent OLED with 40 lm/W, 10,000 hour life, and CRI greater than 85. This report details the efforts of Phase III (Budget Period Three), a fourteen month collaborative effort that focused on optimization of high-efficiency phosphorescent OLED devices and thin-film encapsulation of said devices. The report further details the conclusions and recommendations of the project team that have foundation in all three budget periods for the program. During the conduct of the Thin Film Packaging Solutions for High Efficiency OLED Lighting Products program, including budget period three, the project team completed and delivered the following achievements: (1) a three-year marketing effort that characterized the near-term and longer-term OLED market, identified customer and consumer lighting needs, and suggested prototype product concepts and niche OLED applications lighting that will give rise to broader market acceptance as a source for wide area illumination and energy conservation; (2) a thin film encapsulation technology with a lifetime of nearly 15,000 hours, tested by calcium coupons, while stored at 16 C and 40% relative humidity ('RH'). This encapsulation technology

Antimicrobial nanostructured starch based films for packaging.

Science.gov (United States)

Abreu, Ana S; Oliveira, M; de Sá, Arsénio; Rodrigues, Rui M; Cerqueira, Miguel A; Vicente, António A; Machado, A V

2015-09-20

Montmorillonite modified with a quaternary ammonium salt C30B/starch nanocomposite (C30B/ST-NC), silver nanoparticles/starch nanocomposite (Ag-NPs/ST-NC) and both silver nanoparticles/C30B/starch nanocomposites (Ag-NPs/C30B/ST-NC) films were produced. The nanoclay (C30B) was dispersed in a starch solution using an ultrasonic probe. Different concentrations of Ag-NPs (0.3, 0.5, 0.8 and 1.0mM) were synthesized directly in starch and in clay/starch solutions via chemical reduction method. Dispersion of C30B silicate layers and Ag-NPs in ST films characterized by X-ray and scanning electron microscopy showed that the presence of Ag-NPs enhanced clay dispersion. Color and opacity measurements, barrier properties (water vapor and oxygen permeabilities), dynamic mechanical analysis and contact angle were evaluated and related with the incorporation of C30B and Ag-NPs. Films presented antimicrobial activity against Staphylococcus aureus, Escherichia coli and Candida albicans without significant differences between Ag-NPs concentrations. The migration of components from the nanostructured starch films, assessed by food contact tests, was minor and under the legal limits. These results indicated that the starch films incorporated with C30B and Ag-NPs have potential to be used as packaging nanostructured material. Copyright © 2015 Elsevier Ltd. All rights reserved.

Modeling the Nab Experiment Electronics in SPICE

Science.gov (United States)

Blose, Alexander; Crawford, Christopher; Sprow, Aaron; Nab Collaboration

2017-09-01

The goal of the Nab experiment is to measure the neutron decay coefficients a, the electron-neutrino correlation, as well as b, the Fierz interference term to precisely test the Standard Model, as well as probe for Beyond the Standard Model physics. In this experiment, protons from the beta decay of the neutron are guided through a magnetic field into a Silicon detector. Event reconstruction will be achieved via time-of-flight measurement for the proton and direct measurement of the coincident electron energy in highly segmented silicon detectors, so the amplification circuitry needs to preserve fast timing, provide good amplitude resolution, and be packaged in a high-density format. We have designed a SPICE simulation to model the full electronics chain for the Nab experiment in order to understand the contributions of each stage and optimize them for performance. Additionally, analytic solutions to each of the components have been determined where available. We will present a comparison of the output from the SPICE model, analytic solution, and empirically determined data.

Qualitative Performance and Consumer Acceptability of Starch Films for the Blueberry Modified Atmosphere Packaging Storage

Directory of Open Access Journals (Sweden)

Giuggioli Nicole R.

2017-06-01

Full Text Available The sustainability of packaging is an important part of food system innovation and it can influence the purchase decision for the fresh produce. In this work, we evaluated the qualitative performance and the consumer acceptability of three starch films for the blueberry modified atmosphere packaging (MAP storage under fluctuating temperatures. Fruits cv. Duke were monitored for up to 18 days (15 days at 1±1°C and 3 days at 20±1°C. The respiration rate of the blueberries and the permeability of the films affect the initial atmospheric composition (0.2 kPa CO2 and 21.2 kPa O2 inside each package influencing the headspace gas composition and the quality parameters of the fruits. The F3 film has better controlled O2 values inside the packages up until the end of storage (5.7 kPa and it maintained the highest anthocyanin content (156.21 mg C3G/100 g FW and antioxidant capacity (22.18 Fe2+/kg of fruits at 20±1°C.

Essential oils as a natural additive in the edible films and coatings (active packaging system): A Review

OpenAIRE

R Fattahi; A Bahrami

2018-01-01

Background: Common plastics used in food packaging have a lot of environmental problems. The aim of this study, was to review the latest research results on edible and biodegradable packaging and the positive effect of essential oil in them. Methods: In order to gather information, articles containing one of the words in their text, including: Food packaging, Edible film, Essential oils and Biodegradable film were searched between 1993 and 2017 in Science direct, Elsevier, Springer, Americ...

A membrane film sensor with encapsulated fluorescent dyes towards express freshness monitoring of packaged food.

Science.gov (United States)

Kiryukhin, Maxim V; Lau, Hooi Hong; Goh, Seok Hong; Teh, Cathleen; Korzh, Vladimir; Sadovoy, Anton

2018-05-15

A new Membrane Film Sensor (MFS) has been developed to measure pH of fluids. MFS comprises a polyelectrolyte multilayer film with uniformly distributed compartments (microchambers) where a fluorescent sensing dye is encapsulated. Fabricated film is sealed onto a polyethylene film for a future use. MFS was applied to report changes in golden pomfret fillet upon its storage at 5 °C. MFS pH readings were correlated to bacteriological analysis of fish samples. A hike in pH of fish juices happens after 10 days of storage signaling bacterial spoilage of fish. The design of developed MFS allows easy integration with transparent packaging materials for future development of "SMART" packaging sensing food freshness. Copyright © 2018 Elsevier B.V. All rights reserved.

Antimicrobial Films Based on Chitosan and Methylcellulose Containing Natamycin for Active Packaging Applications

Directory of Open Access Journals (Sweden)

Serena Santonicola

2017-10-01

Full Text Available Biodegradable polymers are gaining interest as antimicrobial carriers in active packaging. In the present study, two active films based on chitosan (1.5% w/v and methylcellulose (3% w/v enriched with natamycin were prepared by casting. The antimicrobial’s release behavior was evaluated by immersion of the films in 95% ethanol (v/v at different temperatures. The natamycin content in the food simulant was determined by reversed-high performance liquid chromatography with diode-array detection (HPLC-DAD. The apparent diffusion (DP and partition (KP/S coefficients were calculated using a mathematical model based on Fick’s Second Law. Results showed that the release of natamycin from chitosan based film (DP = 3.61 × 10−13 cm2/s was slower, when compared with methylcellulose film (DP = 3.20 × 10−8 cm2/s at the same temperature (p < 0.05. To evaluate the antimicrobial efficiency of active films, cheese samples were completely covered with the films, stored at 20 °C for 7 days, and then analyzed for moulds and yeasts. Microbiological analyses showed a significant reduction in yeasts and moulds (7.91 log CFU/g in samples treated with chitosan active films (p < 0.05. The good compatibility of natamycin with chitosan, the low Dp, and antimicrobial properties suggested that the film could be favorably used in antimicrobial packagings.

Application of a puffer fish skin gelatin film containing Moringa oleifera Lam. leaf extract to the packaging of Gouda cheese.

Science.gov (United States)

Lee, Ka-Yeon; Yang, Hyun-Ju; Song, Kyung Bin

2016-11-01

This study aims to develop a puffer fish skin gelatin (PSG) film that contains Moringa oleifera Lam. leaf extract (ME) as a new biodegradable film. With the increase in ME concentration, the tensile strength and elongation at break of the PSG film increased, whereas the oxygen permeability and water vapor permeability decreased. In addition, the PSG film with ME exhibited antimicrobial activity against Listeria monocytogenes and antioxidant activity. To apply the ME-containing PSG film to food packaging, Gouda cheese was wrapped with the ME-containing PSG film. During storage, the cheese packaging with the ME-containing PSG film effectively inhibited the microbial growth and retarded the lipid oxidation of cheese compared with the control sample. Thus, the ME-containing PSG film can be used as an antimicrobial and antioxidative packaging material to improve the quality of food products.

Antimicrobial Active Packaging including Chitosan Films with Thymus vulgaris L. Essential Oil for Ready-to-Eat Meat

Directory of Open Access Journals (Sweden)

Jesús Quesada

2016-08-01

Full Text Available An active packaging system has been designed for the shelf life extension of ready to eat meat products. The package included an inner surface coated with a chitosan film with thyme essential oil (0%, 0.5%, 1%, and 2% not in direct contact with the meat. Our aim was to reduce the impact of thyme essential oil (EO on meat sensory properties by using a chemotype with low odor intensity. The pH, color parameters, microbial populations, and sensory properties were assessed during 4 weeks of refrigerated storage. The presence of EO films reduced yeast populations, whereas aerobic mesophilic bacteria, lactic acid bacteria, and enterobacteria were not affected by the presence of the EO in the films. Meat color preservation (a * was enhanced in the presence of EO, giving a better appearance to the packaged meat. The presence of the chitosan-EO layer reduced water condensation inside the package, whereas packages containing only chitosan had evident water droplets. Thyme odor was perceived as desirable in cooked meat, and the typical product odor intensity decreased by increasing the EO concentration. Further studies should point towards developing oil blends or combinations with natural antimicrobial agents to be incorporated into the film to improve its antimicrobial properties.

Characterization and antimicrobial properties of food packaging methylcellulose films containing stem extract of Ginja cherry.

Science.gov (United States)

Campos, Débora; Piccirillo, Clara; Pullar, Robert C; Castro, Paula Ml; Pintado, Maria M E

2014-08-01

Food contamination and spoilage is a problem causing growing concern. To avoid it, the use of food packaging with appropriate characteristics is essential; ideally, the packaging should protect food from external contamination and exhibit antibacterial properties. With this aim, methylcellulose (MC) films containing natural extracts from the stems of Ginja cherry, an agricultural by-product, were developed and characterized. The antibacterial activity of films was screened by the disc diffusion method and quantified using the viable cell count assay. The films inhibited the growth of both Gram-positive and Gram-negative strains (Listeria innocua, methicillin-sensitive Staphylococcus aureus, methicillin-resistant S. aureus, Salmonella Enteritidis, Escherichia coli). For the films with lower extract content, effectiveness against the microorganisms depended on the inoculum concentration. Scanning electron microscope images of the films showed that those containing the extracts had a smooth and continuous structure. UV-visible spectroscopy showed that these materials do not transmit light in the UV. This study shows that MC films containing agricultural by-products, in this case Ginja cherry stem extract, could be used to prevent food contamination by relevant bacterial strains and degradation by UV light. Using such materials in food packaging, the shelf life of food products could be extended while utilizing an otherwise wasted by-product. © 2013 Society of Chemical Industry.

Preparation and characterization of PVA/nanocellulose/Ag nanocomposite films for antimicrobial food packaging.

Science.gov (United States)

Sarwar, Muhammad Salman; Niazi, Muhammad Bilal Khan; Jahan, Zaib; Ahmad, Tahir; Hussain, Arshad

2018-03-15

Antimicrobial packaging is an area of emerging interest and is rapidly expanding with application of nanotechnology. The present work investigates the effect of nanocellulose (NC) and Ag NPs on the physical, mechanical and thermal properties of PVA nanocomposite films. The tensile strength of PVA was improved from 5.52 ± 0.27 MPa to 12.32 ± 0.61 MPa when filled with 8 wt% of NC. Nanocomposite films exhibited strong antibacterial activity against both Staphylococcus aureus (MRSA) and Escherichia coli (DH5-alpha). The maximum inhibition zone at 0.5 g Ag NPs with 12 wt% NC against DH5-alpha was 14 ± 0.70 mm. While, the maximum inhibition zone at 0.3 g Ag NPs for 16 wt% NC was 13.6 ± 0.68 mm against MRSA. Moreover, nanocomposites films have no cytotoxicity effect on HepG2 and cell viability was more than 90%. Based on mechanical properties and antibacterial potential of the developed nanocomposite films, it can be envisaged to use these films for packaging applications. Copyright © 2018 Elsevier Ltd. All rights reserved.

SPICE ROUTE: LOGISTIC JOURNEY OF SPICES IN RETAIL SUPPLY CHAIN PERSPECTIVE

Directory of Open Access Journals (Sweden)

Paulrajan Rajkumar

2012-06-01

Full Text Available The aim of this paper is to report the findings of the study of the routes and the distance traveled by spices from the farming location to the consumer in traditional and organised retailing. This research study is primarily exploratory in nature, and the research instruments include interviews and survey through questionnaires with players in the spice supply chain. The study is to track the spice routes by the retailers for assessing the current state of the supply chain management practices, and evaluate ‘food mileage’ clocked by them. ‘Food miles’ is a relatively recent concept in retailing and result of this study reveals that significant increase in food miles in the case of organised retailers. Longer food miles of spices are an indicator of the shift towards organised retailing. The speed at which spices reach their destination as well as the time taken between any two points was not observed. This is the limitation of this study, and also the scope for further research. The research study is not aimed at finding the factors related to the food mileage.

SPICE for ESA Planetary Missions

Science.gov (United States)

Costa, M.

2018-04-01

The ESA SPICE Service leads the SPICE operations for ESA missions and is responsible for the generation of the SPICE Kernel Dataset for ESA missions. This contribution will describe the status of these datasets and outline the future developments.

Study of the combined effect of spices and marination on beef meat vacuum packaged

Directory of Open Access Journals (Sweden)

DANIELA ISTRATI

2011-12-01

Full Text Available Fresh beef slices were marinated by immersion in marinades based on dry red wine, lime-tree honey, salt, spices and seasoning plants as thyme (Thymus vulgaris, marjoram (Majorana hortensis, garlic (Allium sativum and horseradish (Armoracia rusticana. Control samples were represented by raw meat without marination treatment but stored in the same conditions as marinated samples. After marination, meat pieces were packed under vacuum and stored at refrigeration temperature of 4°C for 12 days. The influence of the combined effect of spices and marination on beef stability was evaluated by monitoring pH evolution, degree of lipid oxidation and by microbiological analysis. For control samples, a mean increase of 0.47 log CFU/g of total mesophilic aerobic bacteria was observed during the 48 h of storage, but for the samples marinated with the addition of spices was observed a decrease of 0.57 log CFU/g. The growth of LAB in control samples was generally limited and did not exceed 5 log CFU/g. During storage at 4°C, marination with the addition in the base marinade (wine, honey, garlic, pepper and salt of thyme, marjoram and horseradish separately inhibited the growth of LAB while marination with the addition in the base marinade of thyme, marjoram and horseradish together resulted in significantly lower levels of LAB. All marination treatments resulted in significantly lower TBA and POV values at the end of storage compared to the control. Marination with dry red wine, lime-tree honey, thyme marjoram, garlic, and horseradish can evidently control total mesophilic aerobic bacteria, lactic acid bacteria and oxidation of beef meat.

Irradiation of spices and herbs

International Nuclear Information System (INIS)

Eiss, M.I.

1983-01-01

Gamma irradiation has been extensively studied as a means of reducing the microbial contamination of spices. Experiments indicate that spices, with water contents of 4.5-12%, are very resistant to physical or chemical change when irradiated. Since spices are used primarily as food flavoring agents, their flavor integrity must not be changed by the process. Sensory and food applications analysis indicate no significant difference between irradiated samples and controls for all spices tested

Maillard reaction products as antimicrobial components for packaging films.

Science.gov (United States)

Hauser, Carolin; Müller, Ulla; Sauer, Tanja; Augner, Kerstin; Pischetsrieder, Monika

2014-02-15

Active packaging foils with incorporated antimicrobial agents release the active ingredient during food storage. Maillard reaction products (MRPs) show antimicrobial activity that is at least partially mediated by H2O2. De novo generation of H2O2 by an MRP fraction, extracted from a ribose/lysine Maillard reaction mixture by 85% ethanol, was monitored at three concentrations (1.6, 16.1, and 32.3g/L) and three temperatures (4, 25, and 37 °C) between 0 and 96 h, reaching a maximum of 335 μM H2O2 (32.3g/L, 37 °C, 96 h). The active MRP fraction (16.1g/L) completely inhibited the growth of Escherichia coli for 24h and was therefore incorporated in a polyvinyl acetate-based lacquer and dispersed onto a low-density polyethylene film. The coated film generated about 100 μM H2O2 and resulted in a log-reduction of >5 log-cycles against E. coli. Thus, MRPs can be considered as active ingredients for antimicrobial packaging materials. Copyright © 2013 Elsevier Ltd. All rights reserved.

Spice drugs are more than harmless herbal blends: a review of the pharmacology and toxicology of synthetic cannabinoids.

Science.gov (United States)

Seely, Kathryn A; Lapoint, Jeff; Moran, Jeffery H; Fattore, Liana

2012-12-03

"K2" and "Spice" drugs (collectively hereafter referred to as Spice) represent a relatively new class of designer drugs that have recently emerged as popular alternatives to marijuana, otherwise characterized as "legal highs". These drugs are readily available on the Internet and sold in many head shops and convenience stores under the disguise of innocuous products like herbal blends, incense, or air fresheners. Although package labels indicate "not for human consumption", the number of intoxicated people presenting to emergency departments is dramatically increasing. The lack of validated and standardized human testing procedures and an endless supply of potential drugs of abuse are primary reasons why researchers find it difficult to fully characterize clinical consequences associated with Spice. While the exact chemical composition and toxicology of Spice remains to be determined, there is mounting evidence identifying several synthetic cannabinoids as causative agents responsible for psychoactive and adverse physical effects. This review provides updates of the legal status of common synthetic cannabinoids detected in Spice and analytical procedures used to test Spice products and human specimens collected under a variety of clinical circumstances. The pharmacological and toxicological consequences of synthetic cannabinoid abuse are also reviewed to provide a future perspective on potential short- and long-term implications. Copyright © 2012 Elsevier Inc. All rights reserved.

Release kinetics of tocopherol and quercetin from binary antioxidant controlled-release packaging films.

Science.gov (United States)

Chen, Xi; Lee, Dong Sun; Zhu, Xuntao; Yam, Kit L

2012-04-04

This paper investigated the feasibility of manipulating packaging polymers with various degrees of hydrophobicity to release two antioxidants, tocopherol and quercetin, at rates suitable for long-term inhibition of lipid oxidation in food. For example, one antioxidant can be released at a fast rate to provide short-term/intermediate protection, whereas the other antioxidant can be released at a slower rate to provide intermediate/long-term protection of lipid oxidation. Controlled-release packaging films containing tocopherol and quercetin were produced using ethylene vinyl alcohol (EVOH), ethylene vinyl acetate (EVA), low-density polyethylene (LDPE), and polypropylene (PP) polymers; the release of these antioxidants to 95% ethanol (a fatty food simulant) was measured using UV-vis spectrophotometry, and Fickian diffusion models with appropriate initial and boundary conditions were used to fit the data. For films containing only quercetin, the results show that the release of quercetin was much faster but lasted for a much shorter time for hydrophilic polymers (EVOH and EVA) than for hydrophobic polymers (LDPE and PP). For binary antioxidant films containing tocopherol and quercetin, the results show that tocopherol released more rapidly but for a shorter period of time than quercetin in LDPE and EVOH films, and the difference is more pronounced for LDPE films than EVOH films. The results also show the presence of tocopherol can accelerate the release of quercetin. Although none of the films produced is acceptable for long-term lipid oxidation inhibition, the study provides encouraging results suggesting that acceptable films may be produced in the future using polymer blend films.

Active Bilayer PE/PCL Films for Food Packaging Modified with Zinc Oxide and Casein

Directory of Open Access Journals (Sweden)

Ana Rešček

2015-12-01

Full Text Available This paper studies the properties of active polymer food packaging bilayer polyethylene/polycaprolactone (PE/PCL films. Such packaging material consists of primary PE layer coated with thin film of PCL coating modified with active component (zinc oxide or zinc oxide/casein complex with intention to extend the shelf life of food and to maintain the quality and health safety. The influence of additives as active components on barrier, mechanical, thermal and antimicrobial properties of such materials was studied. The results show that, in comparison to the neat PE and PE/PCL films, some of PE/PCL bilayer films with additives exhibit improved barrier properties i.e. decreased water vapour permeability. Higher thermal stability of modified PE/PCL material is obtained due to a modified mechanism of thermal degradation. The samples with the additive nanoparticles homogeneously dispersed in the polymer matrix showed good mechanical properties. Addition of higher ZnO content contributes to the enhanced antibacterial activity of a material.

Effects of gamma radiation on commercial food packaging films--study of changes in UV/VIS spectra

International Nuclear Information System (INIS)

Moura, E.A.B.; Ortiz, A.V.; Wiebeck, H.; Paula, A.B.A.; Silva, A.L.A.; Silva, L.G.A.

2004-01-01

The effects of gamma irradiation doses up to 100 kGy on the optical properties of different commercial packaging films were studied in this paper. The packaging films analyzed were: polyethylene 'LDPE', amide 6-amide 6.6 copolymer 'PA6-PA6.6' and poly(ethylene terephthalate) 'PET'. An investigation on film samples before and after irradiation was performed by UV/VIS spectroscopy. The results showed that, in the absorption spectra of irradiated LDPE and PA6-PA6.6 films, a red-shift in the wavelength of the UV cutoff and a marked reduction in % transmittance (at low wavelengths) occur with increasing radiation dose. With respect to PET samples, no significant changes were observed in either light absorption or transmittance

Strategies to improve the mechanical strength and water resistance of agar films for food packaging applications.

Science.gov (United States)

Sousa, Ana M M; Gonçalves, Maria P

2015-11-05

Agar films possess several properties adequate for food packaging applications. However, their high cost-production and quality variations caused by physiological and environmental factors affecting wild seaweeds make them less attractive for industries. In this work, native (NA) and alkali-modified (AA) agars obtained from sustainably grown seaweeds (integrated multi-trophic aquaculture) were mixed with locust bean gum (LBG) to make 'knife-coated' films with fixed final concentration (1 wt%) and variable agar/LBG ratios. Agar films were easier to process upon LBG addition (viscosity increase and gelling character decrease of the film-forming solutions observed by dynamic oscillatory and steady shear measurements). The mechanical properties and water resistance were optimal for films with 50 and/or 75% LBG contents and best in the case of NA (cheaper to extract). These findings can help reduce the cost-production of agar packaging films. Moreover, the controlled cultivation of seaweeds can provide continuous and reliable feedstock for transformation industries. Copyright © 2015 Elsevier Ltd. All rights reserved.

Effects of Green Tea Extract on Physicochemical and Antioxidant Properties of Polyamide Packaging Film

OpenAIRE

Ali Asghar Barzegaran; Maryam Jokar; Majid Javanmard Dakheli

2014-01-01

Polyamide 6 has been widely used in food packaging applications and also green tea contains amounts of antioxidant compounds. The aim of this study was investigation of green tea effects on properties of polyamide packaging polymer. Polyamide 6 was dissolved in methanol which was saturated with calcium chloride. The active packaging film was produced by incorporation of methanol green tea extracts at levels of 2.5, 5, 10 and 20% in polyamide solution by solution casting method. Mechanical and...

Spice use in food: Properties and benefits.

Science.gov (United States)

Jessica Elizabeth, De La Torre; Gassara, Fatma; Kouassi, Anne Patricia; Brar, Satinder Kaur; Belkacemi, Khaled

2017-04-13

Spices are parts of plants that due to their properties are used as colorants, preservatives, or medicine. The uses of spices have been known since long time, and the interest in the potential of spices is remarkable due to the chemical compounds contained in spices, such as phenylpropanoids, terpenes, flavonoids, and anthocyanins. Spices, such as cumin (cuminaldehyde), clove (eugenol), and cinnamon (cinnamaldehyde) among others, are known and studied for their antimicrobial and antioxidant properties due to their main chemical compounds. These spices have the potential to be used as preservatives in many foods namely in processed meat to replace chemical preservatives. Main chemical compounds in spices also confer other properties providing a variety of applications to spices, such as insecticidal, medicines, colorants, and natural flavoring. Spices provide beneficial effects, such as antioxidant activity levels that are comparable to regular chemical antioxidants used so they can be used as a natural alternative to synthetic preservatives. In this review, the main characteristics of spices will be described as well as their chemical properties, different applications of these spices, and the advantages and disadvantages of their use.

Active Chicken Meat Packaging Based on Polylactide Films and Bimetallic Ag-Cu Nanoparticles and Essential Oil.

Science.gov (United States)

Ahmed, Jasim; Arfat, Yasir Ali; Bher, Anibal; Mulla, Mehrajfatema; Jacob, Harsha; Auras, Rafael

2018-04-16

Plasticized polylactide (PLA) composite films with multifunctional properties were created by loading bimetallic silver-copper (Ag-Cu) nanoparticles (NPs) and cinnamon essential oil (CEO) into polymer matrix via compression molding technique. Rheological, structural, thermal, barrier, and antimicrobial properties of the produced films, and its utilization in the packaging of chicken meat were investigated. PLA/PEG/Ag-Cu/CEO composites showed a very complex rheological system where both plasticizing and antiplasticizing effects were evident. Thermal properties of plasticized PLA film with polyethylene glycol (PEG) enhanced considerably with the reinforcement of NPs whereas loading of CEO decreased glass transition, melting, and crystallization temperature. The barrier properties of the composite films were reduced with the increase of CEO loading (P films were visualized by FTIR spectra. Rough and porous surfaces of the films were evident by scanning electron microscopy. The effectiveness of composite films was tested against Salmonella Typhimurium, Campylobacter jejuni and Listeria monocytogenes inoculated in chicken samples, and it was found that the films loaded with Ag-Cu NPs and 50% CEO showed maximum antibacterial action during 21 days at the refrigerated condition. The produced PLA/Ag-Cu/CEO composite films can be applied to active food packaging. The nanoparticles and essential oil loaded PLA composite films are capable of exhibiting antimicrobial effects against Gram (+) and (-) bacteria, and extend the shelf-life of chicken meat. The bionanocomposite films showed the potential to be manufactured commercially because of the thermal stability of the active components during the hot-press compression molding process. The developed bionanocomposites could have practical importance and open a new direction for the active food packaging to control the spoilage and the pathogenic bacteria associated with the fresh chicken meat. © 2018 Institute of Food

Spice Products Available to The Planetary Science Community

Science.gov (United States)

Acton, Charles

1999-01-01

This paper presents the availability of SPICE products to the Planetary Science Community. The topics include: 1) What Are SPICE Data; 2) SPICE File Types; 3) SPICE Software; 4) Examples of What Can Be Computed Using SPICE Data and Software; and 5) SPICE File Avalability.

Indian meal moth (Plodia interpunctella)-resistant food packaging film development using microencapsulated cinnamon oil.

Science.gov (United States)

Kim, In-Hah; Song, Ah Young; Han, Jaejoon; Park, Ki Hwan; Min, Sea C

2014-10-01

Insect-resistant laminate films containing microencapsulated cinnamon oil (CO) were developed to protect food products from the Indian meal moth (Plodia interpunctella). CO microencapsulated with polyvinyl alcohol was incorporated with a printing ink and the ink mixture was applied to a low-density polyethylene (LDPE) film as an ink coating. The coated LDPE surface was laminated with a polypropylene film. The laminate film impeded the invasion of moth larvae and repelled the larvae. The periods of time during which cinnamaldehyde level in the film remained above a minimum repelling concentration, predicted from the concentration profile, were 21, 21, and 10 d for cookies, chocolate, and caramel, respectively. Coating with microencapsulated ink did not alter the tensile or barrier properties of the laminate film. Microencapsulation effectively prevented volatilization of CO. The laminate film can be produced by modern film manufacturing lines and applied to protect food from Indian meal moth damage. The LDPE-PP laminate film developed using microencapsulated cinnamon oil was effective to protect the model foods from the invasion of Indian meal moth larvae. The microencapsulated ink coating did not significantly change the tensile and barrier properties of the LDPE-PP laminate film, implying that replacement of the uncoated with coated laminate would not be an issue with current packaging equipment. The films showed the potential to be produced in commercial film production lines that usually involve high temperatures because of the improved thermal stability of cinnamon oil due to microencapsulation. The microencapsulated system may be extended to other food-packaging films for which the same ink-printing platform is used. © 2014 Institute of Food Technologists®

Gamma radiation effects in packaging for sterilization of health products and their constituents paper and plastic film

Science.gov (United States)

B. G. Porto, Karina Meschini; Napolitano, Celia Marina; Borrely, Sueli Ivone

2018-01-01

The integrity of materials containing packaging (natural or synthetic polymers) is essential to keep the aseptic condition of commercialized products (health care products, food and pharmaceuticals). The objective of this paper was to study gamma radiation effects (25 kGy, 40 kGy and 50 kGy) on the main properties of paper and multilayer films (polyester and polyethylene). Paper and multilayer films are components of packaging (pouches) for radiation sterilization containing medical equipment or products. Paper was the more radiation sensitive among the studied materials and radiation effects were more pronounced at brightness, pH, tearing resistance, bursting strength and tensile strength. Concerning plastic film, no pinholes were induced by radiation and the effects on the tensile strength were not significant. Although the seal strength packaging (pouches) decreased according to increasing dose, the sealing integrity was preserved.

Characterization of Jatropha curcas L. Protein Cast Films with respect to Packaging Relevant Properties

Directory of Open Access Journals (Sweden)

Gabriele Gofferje

2015-01-01

Full Text Available There is increasing research ongoing towards the substitution of petrochemical based plastics by more sustainable raw materials, especially in the field of bioplastics. Proteins of different types such as whey, casein, gelatine, or zein show potential beyond the food and feed industry as, for instance, the application in packaging. Protein based coatings provide different packaging relevant properties such as barrier against permanent gases, certain water vapour barrier, and mechanical resistance. The aim of this study was to explore the potential for packaging applications of proteins from Jatropha curcas L. and to compare the performance with literature data on cast films from whey protein isolate. As a by-product from oil extraction, high amounts of Jatropha meal are obtained requiring a concept for its sustainable utilization. Jatropha seed cake includes up to 40% (w/w of protein which is currently not utilized. The present study provides new data on the potential of Jatropha protein for packaging applications. It was shown that Jatropha protein cast films show suitable barrier and mechanical properties depending on the extraction and purification method as well as on the plasticiser content. Based on these findings Jatropha proteins own potential to be utilized as coating material for food packaging applications.

SPICE and Chaos

DEFF Research Database (Denmark)

Lindberg, Erik

1996-01-01

Can we believe in the results of our circuit simulators ? Is it possible to distinguish between results due to numerical chaos and resultsdue to the eventual chaotic nature of our modelsof physical systems ?. Three experiments with SPICE are presented: (1) A "stable" active RCcircuit with poles...... in the right half plane. (2) "Chaotic" steady state behaviour of a non-chaotic dc power supply. (3) Analysis of a Colpitts oscillator with chaotic behaviour. In order to obtain reliable results from the SPICE simulators the users of these programs need insight not only in the use of the programs but also...... in the models of the circuits to be analyzed. If trimmed properly SPICE normally gives the correct result....

Spices, irradiation and detection methods

International Nuclear Information System (INIS)

Sjoeberg, A.M.; Manninen, M.

1991-01-01

This paper is about microbiological aspects of spices and microbiological methods to detect irradiated food. The proposed method is a combination of the Direct Epifluorescence Filter Technique (DEFT) and the Aerobic Plate Count (APC). The evidence for irradiation of spices is based on the demonstration of a higher DEFT count than the APC. The principle was first tested in our earlier investigation in the detection of irradiation of whole spices. The combined DEFT+APC procedure was found to give a fairly reliable indication of whether or not a whole spice sample had been irradiated. The results are given (8 figs, 22 refs)

Mycotoxins in spices and herbs-An update.

Science.gov (United States)

Kabak, Bulent; Dobson, Alan D W

2017-01-02

Spices and herbs have been used since ancient times as flavor and aroma enhancers, colorants, preservatives, and traditional medicines. There are more than 30 spices and herbs of global economic and culinary importance. Among the spices, black pepper, capsicums, cumin, cinnamon, nutmeg, ginger, turmeric, saffron, coriander, cloves, dill, mint, thyme, sesame seed, mustard seed, and curry powder are the most popular spices worldwide. In addition to their culinary uses, a number of functional properties of aromatic herbs and spices are also well described in the scientific literature. However, spices and herbs cultivated mainly in tropic and subtropic areas can be exposed to contamination with toxigenic fungi and subsequently mycotoxins. This review provides an overview on the mycotoxin risk in widely consumed spices and aromatic herbs.

Characterization of an Olive Flounder Bone Gelatin-Zinc Oxide Nanocomposite Film and Evaluation of Its Potential Application in Spinach Packaging.

Science.gov (United States)

Beak, Songee; Kim, Hyeri; Song, Kyung Bin

2017-11-01

Olive flounder bone gelatin (OBG) was used for a film base material in this study. In addition, zinc oxide nanoparticles (ZnO) were incorporated into the OBG film to prepare a nanocomposite film and to impart antimicrobial activity to it. The tensile strength of the OBG film increased by 6.62 MPa, and water vapor permeability and water solubility decreased by 0.93 × 10 -9 g/m s Pa and 13.79%, respectively, by the addition of ZnO to the OBG film. In particular, the OBG-ZnO film exhibited antimicrobial activity against Listeria monocytogenes. To investigate the applicability of the OBG-ZnO packaging film, fresh spinach was wrapped in this film and stored for a week. The results indicated that the OBG-ZnO film showed antimicrobial activity against L. monocytogenes inoculated on spinach without affecting the quality of spinach, such as vitamin C content and color. Thus, the OBG-ZnO nanocomposite film can be applied as an efficient antimicrobial food packaging material. As a base material of edible films, gelatin was extracted from olive flounder bone, which is fish processing by-product. Olive flounder bone gelatin (OBG) nanocomposite films were prepared with zinc oxide nanoparticles (ZnO). For an application to antimicrobial packaging, spinach was wrapped with the OBG-ZnO nanocomposite film. © 2017 Institute of Food Technologists®.

Wafer-level hermetic vacuum packaging by bonding with a copper-tin thin film sealing ring

Science.gov (United States)

Akashi, Teruhisa; Funabashi, Hirofumi; Takagi, Hideki; Omura, Yoshiteru; Hata, Yoshiyuki

2018-04-01

A wafer-level hermetic vacuum packaging technology intended for use with MEMS devices was developed based on a copper-tin (CuSn) thin film sealing ring. To allow hermetic packaging, the shear strength of the CuSn thin film bond was improved by optimizing the pretreatment conditions. As a result, an average shear strength of 72.3 MPa was obtained and a cavity that had been hermetically sealed using wafer-level packaging (WLP) maintained its vacuum for 1.84 years. The total pressures in the cavities and the partial pressures of residual gases were directly determined with an ultra-low outgassing residual gas analyzer (RGA) system. Hermeticity was evaluated based on helium leak rates, which were calculated from helium pressures determined with the RGA system. The resulting data showed that a vacuum cavity following 1.84 years storage had a total pressure of 83.1 Pa, contained argon as the main residual gas and exhibited a helium leak rate as low as 1.67  ×  10-17 Pa · m3 s-1, corresponding to an air leak rate of 6.19  ×  10-18 Pa · m3 s-1. The RGA data demonstrate that WLP using a CuSn thin film sealing ring permits ultra-high hermeticity in conjunction with long-term vacuum packaging that is applicable to MEMS devices.

Effect of PPG-PEG-PPG on the tocopherol-controlled release from films intended for food-packaging applications.

Science.gov (United States)

Castro López, María del Mar; Dopico García, Sonia; Ares Pernas, Ana; López Vilariño, José Manuel; González Rodríguez, María Victoria

2012-08-22

The feasibility of novel controlled release systems for the delivery of active substances from films intended for food packaging was investigated. Because polyolefins are used highly for food-packaging applications, the reported high retention degree of antioxidants has limited their use for active packaging. Thus, in this study, PP films modified with different chain extenders have been developed to favor and control the release rates of the low molecular weight antioxidant tocopherol. The use of different chain extenders as polymer modifiers (PE-PEG M(w), 575; and PPG-PEG-PPG M(w), 2000) has caused significant changes in tocopherol-specific release properties. High-performance liquid chromatography coupled to PDA-FL and PDA-MS was used to test tocopherol and chain extender migration, respectively. The release of tocopherol from the prepared films with two chain extenders into two food simulants was studied. Different temperatures and storage times were also tested. Varying the structural features of the films with the incorporation of different levels of PPG-PEG-PPG, the release of tocopherol (food-packaging additive) into different ethanolic simulants could be clearly controlled. The effect of the temperature and storage time on the release of the antioxidant has been outstanding as their values increased. The migration of the chain extender, also tested, was well below the limits set by European legislation.

Natamycin based sol-gel antimicrobial coatings on polylactic acid films for food packaging.

Science.gov (United States)

Lantano, Claudia; Alfieri, Ilaria; Cavazza, Antonella; Corradini, Claudio; Lorenzi, Andrea; Zucchetto, Nicola; Montenero, Angelo

2014-12-15

In this work a comprehensive study on a new active packaging obtained by a hybrid organic-inorganic coating with antimicrobial properties was carried out. The packaging system based on polylactic acid was realised by sol-gel processing, employing tetraethoxysilane as a precursor of the inorganic phase and polyvinyl alcohol as the organic component, and incorporating natamycin as the active agent. Films with different organic-inorganic ratios (in a range between 1:19 and 1:4) were prepared, and the amount of antimycotic entrapped was found to be modulated by the sol composition, and was between 0.18 and 0.25mg/dm(2). FTIR microspectroscopic measurements were used to characterise the prepared coatings. The antifungal properties of the films were investigated against mould growth on the surface of commercial semi-soft cheese. The release of natamycin from the films to ethanol 50% (v/v) was studied by means of HPLC UV-DAD. The maximal level released was about 0.105 mg/dm(2), which is far below the value allowed by legislation. Copyright © 2014 Elsevier Ltd. All rights reserved.

Biochemical and microbiological quality of spices

International Nuclear Information System (INIS)

Sattar, A.; Mahmood, F.; Wahid, M.; Jan, M.; Khan, I.

1988-06-01

The spoilage of spices is generally due to microbial contamination as well as development of off-favours due to oxidation of oils. This research was conducted to investigate the influence of irradiation doses (2-10 KGy) on bacterial and fungal contamination as well as col colour and volatile components during storage of spices. The influence of different gamma radiation doses on total mould count of spices such as turmeric, coriander, chilies, cumin and black pepper, was determined and the results are presented. The effect of irradiation on total bacterial counts of these spices is presented. The dose of 10 KGy decreased the bacterial counts to either undetectable or very low levels in various spices. (orig./A.B.)

Evaluation of possible mutagenecity of irradiated spices

Energy Technology Data Exchange (ETDEWEB)

Farkas, J; Andrassy, E [Koezponti Elelmiszeripari Kutato Intezet, Budapest (Hungary); Incze, K [Orszagos Husipari Kutato Intezet, Budapest (Hungary)

1981-01-01

As a part of the program of the wholesomeness testing of iradiated spices, investigations were carried out on the possible mutagenicity of ground paprika, black pepper and a spice mixture untreated or radiation-treated at 5, 15 and 45 kGy dose levels, respectively. Studies were performed using the Salmonella/microsome test of various extracts of spices and an in vivo assay of urine metabolites from rats fed with a diet containing spices. Urine was collected after 6 days of spice-containing diets. The indicator organisms were histidine auxotrophic Salmonella typhimurium strains TA 1535, TA 1537, TA 1538, TA 98 and TA 100. Investigations were performed within 14 days subsequent to the radiation treatment of spices and after a 90-day storage of the irradiated spices, resp. Known mutagenic substances (aflatoxin B/sub 1/, streptozotocin, ..cap alpha..-naphthylamine and sodium azide) served as positive controls in the mutagenicity tests. Neither the samples of the spice extracts nor the urine samples induced a significant increase in the frequency of revertants in the Salmonella test system.

Evaluation of possible mutagenecity of irradiated spices

International Nuclear Information System (INIS)

Farkas, J.; Andrassy, E.; Incze, K.

1981-01-01

As a part of the program of the wholesomeness testing of iradiated spices, investigations were carried out on the possible mutagenicity of ground paprika, black pepper and a spice mixture untreated or radiation-treated at 5, 15 and 45 kGy dose levels, respectively. Studies were performed using the Salmonella/microsome test of various extracts of spices and an in vivo assay of urine metabolites from rats fed with a diet containing spices. Urine was collected after 6 days of spice-containing diets. The indicator organisms were histidine auxotrophic Salmonella typhimurium strains TA 1535, TA 1537, TA 1538, TA 98 and TA 100. Investigations were performed within 14 days subsequent to the radiation treatment of spices and after a 90-day storage of the irradiated spices, resp. Known mutagenic substances (aflatoxin B 1 , streptozotocin, α-naphthylamine and sodium azide) served as positive controls in the mutagenicity tests. Neither the samples of the spice extracts nor the urine samples induced a significant increase in the frequency of revertants in the Salmonella test system. (author)

Decontamination of spices by gamma irradiation

International Nuclear Information System (INIS)

Nair, P.M.; Padwal Desai, S.R.; Sharma, A.; Gholap, A.S.; Behere, A.G.; Parte, M.N.; Jadhav, S.

1996-01-01

Decontamination by gamma irradiation of minor spices such as coriander, fennel, cumin, aniseed, cardamom (large) and ajowan was studied. The bacterial load on these spices ranged from 10 2 - 10 5 cfu/g, while the fungal load ranged from 10-10 3 cfu/g. No microorganisms were detected in samples exposed to radiation and stored up to 12 mo. Though pathogens, such as coliforms, B. cereus and Staphylococci were detected in some samples of spices, their presence was not detected in spices exposed to radiation. A comparison of gas liquid chromatographic profiles indicated no significant change in the quality of volatile oils of these spices. Intra country transportation studies, in collaboration with two national laboratories and a multinational corporation, confirmed our earlier observations regarding retention of quality in several spices following irradiation, transport and storage. Similar results were evident from intercountry collaborative studies with Japan. (author). 10 refs, 6 figs, 10 tabs

Detection of irradiated spices by thermoluminescence analysis

International Nuclear Information System (INIS)

Hammerton, K.M.; Banos, C.

1996-01-01

Spices are used extensively in prepared foods. The high levels of contamination of many spices with microorganisms poses a problem for the food industry. Irradiation treatment is the most effective means of reducing the microbial load to safe levels. Although the process is currently subject to a moratorium in Australia, it is used in several countries for the decontamination of spices. Methods for detecting irradiation treatment of spices are necessary to enforce compliance with labelling requirements or with a prohibition on the sale of irradiated foods. Thermoluminescence (TL) analysis of spice samples has been shown to be an applicable method for the detection of all irradiated spices. It was established that the TL response originates from the adhering mineral dust in the sample. Definitive identification of many irradiated spices requires the separation of a mineral extract from the organic fraction of the spice sample. This separation can be achieved by using density centrifugation with a heavy liquid, sodium polytungstate. Clear discrimination between untreated and irradiated spice samples has been obtained by re-irradiation of the mineral extract after the first TL analysis with an absorbed dose of about 1 kGy (normalisation). The ratio of the first to second TL response was about one for irradiated samples and well below one for untreated samples. These methods have been investigated with a range of spices to establish the most suitable method for routine control purposes. (author)

Irradiation of spices and its detection

International Nuclear Information System (INIS)

Sjöberg, A.M.; Manninen, M.; Honkanen, E.; Latva-Kala, K.; Pinnioja, S.

1991-01-01

In this study, possible methods for detecting irradiation of spices are reviewed. Of the different kinds of techniques, the most promising control methods are thermo‐ and chemiluminescence and the microbiological and viscosimetric methods. The suitability of analytical methods for detecting possible degradation of the main compounds in the aromas of spices during irradiation is also discussed. The irradiation of spices can be detected reliably with thermoluminescence and by chemiluminescence measurements. Advantages of a new thermoluminescence method, based on mineral measurements, are also presented. Spices and their microbial contents and decontamination are discussed. Combined use of the direct epifluorescent filter technique (DEFT) and the aerobic plate count method (APC) is possibly a suitable method for detecting the irradiation of spices. Also, viscosity measurements combined with luminometric methods have been considered as possible detection methods

Adding SPICE to Science

Science.gov (United States)

Levey, Douglas

2005-01-01

In this article, the author would like to raise awareness of GK?12 programs by sharing experiences from SPICE (Science Partners in Inquiry-based Collaborative Education), a partnership between the University of Florida and Alachua County Public Schools. SPICE pairs nine graduate student fellows with nine middle school science teachers. Each…

Spice phenolics inhibit human PMNL 5-lipoxygenase.

Science.gov (United States)

Prasad, N Satya; Raghavendra, R; Lokesh, B R; Naidu, K Akhilender

2004-06-01

A wide variety of phenolic compounds and flavonoids present in spices possess potent antioxidant, antimutagenic and anticarcinogenic activities. We examined whether 5-lipoxygenase (5-LO), the key enzyme involved in biosynthesis of leukotrienes is a possible target for the spices. Effect of aqueous extracts of turmeric, cloves, pepper, chili, cinnamon, onion and also their respective active principles viz., curcumin, eugenol, piperine, capsaicin, cinnamaldehyde, quercetin, and allyl sulfide were tested on human PMNL 5-LO activity by spectrophotomeric and HPLC methods. The formation of 5-LO product 5-HETE was significantly inhibited in a concentration-dependent manner with IC(50) values of 0.122-1.44 mg for aqueous extracts of spices and 25-83 microM for active principles, respectively. The order of inhibitory activity was of quercetin>eugenol>curcumin>cinnamaldehyde>piperine>capsaicin>allyl sulfide. Quercetin, eugenol and curcumin with one or more phenolic ring and methoxy groups in their structure showed high inhibitory effect, while the non-phenolic spice principle allyl sulfide showed least inhibitory effect on 5-LO. The inhibitory effect of quercetin, curcumin and eugenol was similar to that of synthetic 5-LO inhibitors-phenidone and NDGA. Moreover, the inhibitory potency of aqueous extracts of spice correlated with the active principles of their respective spices. The synergistic or antagonistic effect of mixtures of spice active principles and spice extracts were investigated and all the combinations of spice active principles/extracts exerted synergistic effect in inhibiting 5-LO activity. These findings clearly suggest that phenolic compounds present in spices might have physiological role in modulating 5-LO pathway.

Development of PLA films containing oregano essential oil (Origanum vulgare L. virens) intended for use in food packaging.

Science.gov (United States)

Llana-Ruiz-Cabello, M; Pichardo, S; Bermúdez, J M; Baños, A; Núñez, C; Guillamón, E; Aucejo, S; Cameán, A M

2016-08-01

Consumers' concerns about the environment and health have led to the development of new food packaging materials avoiding petroleum-based matrices and synthetic additives. The present study has developed polylactic acid (PLA) films containing different concentrations of essential oil from Origanum vulgare L. virens (OEO). The effectiveness of this new active packaging was checked for use in ready-to-eat salads. A plasticising effect was observed when OEO was incorporated in PLA films. The rest of the mechanical and physical properties of developed films did not show much change when OEO was included in the film. An antioxidant effect was recorded only for films containing the highest percentages of the active agent (5% and 10%). In addition, films exhibited in vitro antibacterial activity against Staphylococcus aureus, Yersinia enterocolitica, Listeria monocytogenes, Enterococcus faecalis and Staphylococcus carnosus. Moreover, in ready-to-eat salads, antimicrobial activity was only observed against yeast and moulds, where 5% and 10% of OEO was the most effective.

Quality control and disinfestation of spices for export

International Nuclear Information System (INIS)

George, C.K.

1998-01-01

India is the largest producer, consumer and exporter of spices in the world. Other than a few, all spices are grown in this country. The production is estimated at 2.6 million tonnes with an export of about 0.22 million tonnes valued around US $ 333 million. India's share in the world trade is over 40 % in quantity and 20 % in value. Many spices produced in India face quality problems as in other countries. For identifying quality produce, grade specifications have been introduced for all the important spices. With the liberalization of government controls, compulsory pre-shipment inspection has been withdrawn unless insisted by the buyer abroad. To meet the sanitary and phytosanitary requirements, the Spices Board has taken up a massive programme for upgradation of quality of Indian spices. Logo mark and Spice House Certificates are awarded to those spice exporting units having necessary infrastructure for assuring quality. By now, 6 units have been accredited to ISO 9000. Though different chemical and non-chemical treatments are available for improving hygienic quality, irradiation appears to be a reliable method. However, its wide application in the spice industry depends upon the conviction of the consumers of its safety. Because of the comprehensive programmes taken up for quality improvement of spices, India is confident of exporting spices meeting quality specifications prescribed by the importing countries. (author)

21 CFR 133.190 - Spiced cheeses.

Science.gov (United States)

2010-04-01

... contains spices, in a minimum amount of 0.015 ounce per pound of cheese, and may contain spice oils. If the... lactic acid-producing bacterial culture. One or more of the clotting enzymes specified in paragraph (b)(2..., spices are added so as to be evenly distributed throughout the finished cheese. One or more of the other...

Industrial Production of Food Plastic Packaging and the Use of Irradiation for Modifying Some Film Properties. Chapter 5

Energy Technology Data Exchange (ETDEWEB)

Ortiz, A. V.; Moura, E. A.B., [Nuclear and Energy Research Institute - IPEN - São Paulo (Brazil); Nuclear and Energy National Commission – CNEN, Rio de Janeiro (Brazil)

2014-07-15

The four main industrial processes needed to produce a plastic packaging structure are: cast extrusion, blown extrusion, injection moulding, and blown moulding. Since one polymer may not offer all the protection and marketing properties required for a specific food product, multilayer films can be produced. Each layer will be composed of a different polymer and additives to meet all the requirements. Ionizing radiation plays an important role in the packaging industry, especially in the heat shrinkable barrier film production process. In this process, irradiating the film structure is aimed mostly at the crosslinking of the polyolefin. Cross-linked polyolefin-based films can withstand higher stretching rates, be better stabilized, and will both have a high degree of shrinkage and higher shrinking forces. This leads to very thin structures with very well balanced cost-benefit ratios and better final packaging presentation. The use of ionizing radiation for cross-linking polymers is one of the most successful cases of irradiation used by the industry. Besides cross-linking, scission may also occur in the polymeric structure, and it may liberate toxic or unwanted substances that can be transferred to the food. Therefore, irradiated food packaging materials should be thoroughly assessed according to active legislation to guarantee that it will not harm the consumer’s health either in the short or the long term. (author)

Analysis Of Irradiated Spices In Uruguay

International Nuclear Information System (INIS)

Montalban, Antonio; Abreu, Anibal V.

1999-01-01

This paper considered the benefit evaluation of the Irradiation processing for the spices within of our regional market .The objective was to raise the competitive of the point of view of quality . There are same problems for the use spices in food, because they are normally with a load of microorganisms , principally in the elaboration of food prepared and sausages. This study analyzed the irradiation for decontamination of spices at a dose level of 10 Kgy in comparison with unirradiated products. It was elected different types of spices and producers , and evaluated the final results to the local market

Analysis of spices irradiated in Uruguay

International Nuclear Information System (INIS)

Montalban, Antonio; Abreu, Anibal

1999-01-01

This paper considered the benefit evaluation of the irradiation processing for the spices within of our regional market .the objective was to raise the competitive of the point of view of quality .There are same problems for the use spices in food, because they are normally with a load of microorganisms , principally in the elaboration of food prepared and sausages.This study analyzed the irradiation for decontamination of spices at a dose level of 10 kgy in comparison with unirradiated products. It was elected different types of spices and producers, and evaluated the final results to the local market

PRODUCTION OF BREAD–SPREAD FROM BLENDS OF SHEA BUTTER (VITELLARIA PARADOXA, GARLIC (ALLIUM SATIVUM, GINGER (ZINGIBER OFFICINALE, SCENT LEAF (OCCIMUM GRATISSIMUM, AND SUYA SPICE

Directory of Open Access Journals (Sweden)

Beatrice O.T. Ifesan

2012-06-01

Full Text Available This study aimed at production of bread-spread from blends of shea butter with spices such as ginger, garlic, scent leaf, and suya spice. Two different ratios, 70% shea butter: 30% spices and 85% shea butter:15% spices were prepared from raw shea butter and various spices. The treatments were packaged in a transparent plastic bowl and stored at room temperature for 4 weeks while samples were taken for analysis at 0, 2 and 4 weeks of storage. Samples were examined for chemical, antioxidant properties, anti-nutritional factors and sensory evaluation. Saponification value ranged from 47.7 mg KOH/g -104.5 mg KOH/g while shea butter + spices exhibited lower values compared to 100% shea butter (control. It was observed that iodine value of both the blends and control decreased as storage days increased except for samples of shea butter + ginger (SGG and shea butter + suya spice (SSS at 70:30 ratio. Addition of spices to shea butter increased the 1,1-diphenyl-2 picrylhydrazyl (DPPH values (44.96%-77.98% and total phenol content (0.36 mg TAE/g-0.51 mg TAE/g of the crude shea butter significantly. Phytate content of the blends increased upon addition of spices, whereas, a drastic reduction was observed in the alkaloid contents of the blends from 29.79% (control to 2.29% in shea butter + scent leave. The sensory evaluation result revealed that the general acceptability of shea butter treated with suya spice (70:30 and 100% shea butter were scored above average and were not different significantly.

Feasibility study of the separation of chlorinated films from plastic packaging wastes.

Science.gov (United States)

Reddy, Mallampati Srinivasa; Yamaguchi, Takefumi; Okuda, Tetsuji; Tsai, Tsung-Yueh; Nakai, Satoshi; Nishijima, Wataru; Okada, Mitsumasa

2010-04-01

This study describes the possible separation of chlorinated plastic films (PVC and PVDC) from other heavy plastic packaging waste (PPW) by selective twist formation and gravity separation. Twists formation was mechanically induced in chlorinated plastic films, whereas twist formation did not occur in PS and PET films. After twist formation, all the films had the apparent density of less than 1.0g/cm(3) and floated in water even though the true density was more than 1.0g/cm(3). However, the apparent density of the PS and the PET films increased with agitation to more than 1.0g/cm(3), whereas that of chlorinated plastic films was kept less than 1.0g/cm(3). The main reason would be the air being held inside the chlorinated plastic films which was difficult to be removed by agitation. Simple gravity separation after twist formation was applied for artificial film with 10wt.% of the chlorinated films and real PPW films with 9wt.% of the chlorinated films. About 76wt.% of the artificial PPW films and 75wt.% of real PPW films after the removal of PP and PE were recovered as settling fraction with 4.7wt.% and 3.0wt.% of chlorinated plastic films, respectively. These results indicate that simple gravity separation process after twist formation can be used to reduce the chlorinated plastic concentration from mixed heavy PPW films. Copyright 2009 Elsevier Ltd. All rights reserved.

Feasibility study of the separation of chlorinated films from plastic packaging wastes

International Nuclear Information System (INIS)

Reddy, Mallampati Srinivasa; Yamaguchi, Takefumi; Okuda, Tetsuji; Tsai, Tsung-Yueh; Nakai, Satoshi; Nishijima, Wataru; Okada, Mitsumasa

2010-01-01

This study describes the possible separation of chlorinated plastic films (PVC and PVDC) from other heavy plastic packaging waste (PPW) by selective twist formation and gravity separation. Twists formation was mechanically induced in chlorinated plastic films, whereas twist formation did not occur in PS and PET films. After twist formation, all the films had the apparent density of less than 1.0 g/cm 3 and floated in water even though the true density was more than 1.0 g/cm 3 . However, the apparent density of the PS and the PET films increased with agitation to more than 1.0 g/cm 3 , whereas that of chlorinated plastic films was kept less than 1.0 g/cm 3 . The main reason would be the air being held inside the chlorinated plastic films which was difficult to be removed by agitation. Simple gravity separation after twist formation was applied for artificial film with 10 wt.% of the chlorinated films and real PPW films with 9 wt.% of the chlorinated films. About 76 wt.% of the artificial PPW films and 75 wt.% of real PPW films after the removal of PP and PE were recovered as settling fraction with 4.7 wt.% and 3.0 wt.% of chlorinated plastic films, respectively. These results indicate that simple gravity separation process after twist formation can be used to reduce the chlorinated plastic concentration from mixed heavy PPW films.

Needs of radiation pasteurization of spice

International Nuclear Information System (INIS)

Furuta, Masaichi

2007-01-01

The present situation on the pasteurization of spice and the advantage of radiation pasteurization are simply elucidated by showing the investigation results so far. It is thus clear that the radiation pasteurization of spice is required. Furthermore, the wholesomeness of irradiated spice has been reported so far. From these, the need of wholesome test for each sample is required. (M.H.)

Antimicrobial functions of spices: why some like it hot.

Science.gov (United States)

Billing, J; Sherman, P W

1998-03-01

Although spices have been important for centuries in food preparation throughout the world, patterns of spice use differ considerably among cultures and countries. What factors underlie these differences? Why are spices used at all? To investigate these questions, we quantified the frequency of use of 43 spices in the meat-based cuisines of the 36 countries for which we could locate traditional cookbooks. A total of 4578 recipes from 93 cookbooks was analysed. We also complied information on the temperature and precipitation in each country, the ranges of spice plants, and the antibacterial properties of each spice. These data were used to investigate the hypothesis that spices inhibit or kill food-spoilage microorganisms. In support of this is the fact that spice plant secondary compounds are powerful antimicrobial (i.e., antibacterial and antifungal) agents. As mean annual temperatures (an indicator of relative spoilage rates of unrefrigerated foods) increased, the proportion of recipes containing spices, number of spices per recipe, total number of spices used, and use of the most potent antibacterial spices all increased, both within and among countries. Likewise, the estimated fraction of bacterial species inhibited per recipe in each country was positively correlated with annual temperature. Several alternative hypotheses were considered--that spices provide macronutrients, disguise the taste and smell of spoiled foods, or increase perspiration and thus evaporative cooling; it also is conceivable that spice use provides no benefits. However, none of these four alternatives was well supported by our data. The proximate reason spices are used obviously is to enhance food palatability. But the ultimate reason is most likely that spices help cleanse foods of pathogens and thereby contribute to the health, longevity and reproductive success of people who find their flavors enjoyable.

Use of gamma-irradiation technology in the manufacture of biopolymer-based packaging films for shelf-stable foods

International Nuclear Information System (INIS)

Parra, Duclerc F.; Rodrigues, Juliana A.F.R.; Lugao, Ademar B.

2005-01-01

Gamma irradiation is an alternative method for the manufacture of sterilized packaging with increased storage stability and microbiological safety. Biopolymer-based packaging films are a potential solution to many environmental problems that have emerged from the production and accumulation of significant amounts of synthetic polymeric waste. This work was undertaken to verify the effectiveness of low-dose gamma-irradiation in obtaining biopolymer-based packaging films for shelf-stable foods. PHB polyester poly(3-hydroxybutyrate) is an interesting biodegradable polymer that has been intensely investigated as cast and sheet films, with applications in the food industry and medicine. The films obtained are, however, typically brittle, and many scientists have attempted to reduce this brittleness by blending PHB with other polymers. In the present work, PHB was blended with PEG (polyethyleneglycol) to obtain films by the casting method that were then irradiated at a dose rate of 5.72 kGy/h with a 60 Co source. Samples were melted at 200 deg. C and quenched to 0 deg. C in order to evaluate film crystallinity levels by differential scanning calorimetry (DSC). DSC analyses were performed with the samples (10 mg) under N 2 atmosphere, heating from -50 to 200 deg. C (10 deg. C min -1 ), cooling from 200 to -50 deg. C (10 deg. C min -1 ); and heating from -50 to 200 deg. C (10 deg. C min -1 ). The thermal and mechanical resistances of the films after irradiation at low doses (5, 10, 20 kGy) are discussed. Water vapour transmission decreased with increasing irradiation dose, indicating that the films' performance as water vapour barrier had improved. Critical loss of the mechanical properties was observed at 40 kGy

Use of gamma-irradiation technology in the manufacture of biopolymer-based packaging films for shelf-stable foods

Science.gov (United States)

Parra, Duclerc F.; Rodrigues, Juliana A. F. R.; Lugão, Ademar B.

2005-07-01

Gamma irradiation is an alternative method for the manufacture of sterilized packaging with increased storage stability and microbiological safety. Biopolymer-based packaging films are a potential solution to many environmental problems that have emerged from the production and accumulation of significant amounts of synthetic polymeric waste. This work was undertaken to verify the effectiveness of low-dose gamma-irradiation in obtaining biopolymer-based packaging films for shelf-stable foods. PHB polyester poly(3-hydroxybutyrate) is an interesting biodegradable polymer that has been intensely investigated as cast and sheet films, with applications in the food industry and medicine. The films obtained are, however, typically brittle, and many scientists have attempted to reduce this brittleness by blending PHB with other polymers. In the present work, PHB was blended with PEG (polyethyleneglycol) to obtain films by the casting method that were then irradiated at a dose rate of 5.72 kGy/h with a 60Co source. Samples were melted at 200 °C and quenched to 0 °C in order to evaluate film crystallinity levels by differential scanning calorimetry (DSC). DSC analyses were performed with the samples (10 mg) under N2 atmosphere, heating from -50 to 200 °C (10 °C min-1), cooling from 200 to -50 °C (10 °C min-1); and heating from -50 to 200 °C (10 °C min-1). The thermal and mechanical resistances of the films after irradiation at low doses (5, 10, 20 kGy) are discussed. Water vapour transmission decreased with increasing irradiation dose, indicating that the films' performance as water vapour barrier had improved. Critical loss of the mechanical properties was observed at 40 kGy.

Food Packaging Materials

Science.gov (United States)

1978-01-01

The photos show a few of the food products packaged in Alure, a metallized plastic material developed and manufactured by St. Regis Paper Company's Flexible Packaging Division, Dallas, Texas. The material incorporates a metallized film originally developed for space applications. Among the suppliers of the film to St. Regis is King-Seeley Thermos Company, Winchester, Ma'ssachusetts. Initially used by NASA as a signal-bouncing reflective coating for the Echo 1 communications satellite, the film was developed by a company later absorbed by King-Seeley. The metallized film was also used as insulating material for components of a number of other spacecraft. St. Regis developed Alure to meet a multiple packaging material need: good eye appeal, product protection for long periods and the ability to be used successfully on a wide variety of food packaging equipment. When the cost of aluminum foil skyrocketed, packagers sought substitute metallized materials but experiments with a number of them uncovered problems; some were too expensive, some did not adequately protect the product, some were difficult for the machinery to handle. Alure offers a solution. St. Regis created Alure by sandwiching the metallized film between layers of plastics. The resulting laminated metallized material has the superior eye appeal of foil but is less expensive and more easily machined. Alure effectively blocks out light, moisture and oxygen and therefore gives the packaged food long shelf life. A major packaging firm conducted its own tests of the material and confirmed the advantages of machinability and shelf life, adding that it runs faster on machines than materials used in the past and it decreases product waste; the net effect is increased productivity.

Biodegradable films of starch/PVOH/alginate in packaging systems for minimally processed lettuce (Lactuca sativa L.

Directory of Open Access Journals (Sweden)

Renata Paula Herrera Brandelero

Full Text Available ABSTRACT Biodegradable packaging may replace non-biodegradable materials when the shelf life of the packaged product is relatively short, as in minimally processed foods. The objective of this work was to evaluate the efficiency of biodegradable films comprising starch/polyvinyl alcohol (PVOH/alginate with the addition of 0 or 0.5% of essential oil of copaiba (EOCP or lemongrass (EOLM compared to poly-vinyl chloride (PVC films in the storage of minimally processed lettuce. Lettuce samples cut into 1-cm strips were placed in polypropylene trays wrapped with biodegradable films and stored at 6 ± 2 °C for 8 days. PVC films were used as controls. The biofilms presented 11.43-8.11 MPa resistance and 11.3-13.22% elongation, with water vapor permeability (WVP of 0.5-4.04 x 10-12 g. s-1.Pa-1.m-1; thus, the films' properties were considered suitable for the application. The lettuce stored in PVC presented minor total soluble solids (TSS, less luminosity (L, higher intensity of yellow color (b, and eight times less mass loss than that stored in biodegradable films. Multivariate analysis showed that the lettuce lost quality after 2 days of storage in PVC films, representing a different result from the other treatments. Lettuce stored in biodegradable films for 2 and 4 days showed a greater similarity with newly harvested lettuce (time zero. The films with or without the addition of essential oil showed similar characteristics. Biodegradable films were considered viable for the storage of minimally processed lettuce.

Nutritional response of Okra to various packaging materials and ...

African Journals Online (AJOL)

The research is focused at determining the nutritional response of Okra when pickling is carried out using different antimicrobial liquids (vinegar, olive oil, and groundnut oil) and packaging materials (glass jar, plastic and stainless steel), as well as make a comparism when spices (garlic, ginger, mixture of garlic and ginger) ...

Spice and the World

Institute of Scientific and Technical Information of China (English)

Yu Xin

2017-01-01

Around 1500 , the world experi￣enced an explosion of exploration which greatly transformed the world for the next several hundreds of years. During this time, Christopher Columbus, Vasco da Gama, and other seafaring entrepreneurs sought new routes to India’s Malabar Coast and the Indonesian archipelago. The objective of their ef￣forts was mainly spice specifically pepper, cinna￣mon, nutmeg, clove, and a few others. In the en￣suing years, the Spanish, Portuguese, English, and Dutch would all seek to dominate the spice trade, employing an astonishing amount of blood￣shed and brutality to achieve their aims. They were undermined only by pirates, who would occasional￣ly plunder the spice boats, relieving them of their precious cargo. The reason behind their desire to seek spice, was not only, and in fact, not even primarily, profits. In an age that poured its commercial ener￣gies into such un - poetical ends such as arms, oil, and mineral ores, the drive to obtain anything quite so quaintly insignificant as spice must strike us today as mystifying indeed. While historians of￣ten point to medieval Europe’s problems with ran￣cid meat, along with the mind -numbing repeti￣tiveness of its diet, as the source of spice’s early popularity, the main reason for desiring spice came down to one simple thing: mystery. Spices were, in a sense, magical if not divine, arriving by un￣known means from the vast blank spaces on the map, spaces populated by dragons, gods, and monsters. From mystery grew mystique. It was a seductive premise. This article starts by examining the rise of Europe’s economy after the first millennium and the subsequent demand for Eastern luxuries. Ginger, mace, and other exotic ingredients quickly became status symbols among noblemen—not unlike furs or jewels—as well as staples in upper -class kitch￣ens, with nearly every dish deluged by seasonings, to the point where the medieval appetite for spice looked less like a taste

Influence of non-migratory metal-chelating active packaging film on food quality: impact on physical and chemical stability of emulsions.

Science.gov (United States)

Tian, Fang; Decker, Eric A; McClements, D Julian; Goddard, Julie M

2014-05-15

Previously, we developed a novel metal-chelating packaging film (PP-g-PAA) by grafting acrylic acid (AA) monomer from polypropylene (PP) film surface, and demonstrated its potential in controlling iron-promoted lipid oxidation. Herein, we further established the industrial practicality of this active film. Specifically, the influence of film surface area-to-product volume ratio (SA/V) and product pH on the application of the film was investigated using an oil-in-water emulsion system. The films equally inhibited lipid oxidation throughout the range of SA/V ratios tested (2-8 cm(2)/ml). PP-g-PAA films were most effective at pH 7.0, and the activity decreased with decreasing pH. The particle size examination of emulsions indicated no adverse influence from the active film on the stability of this emulsion system. FTIR analysis suggested a non-migratory nature of PP-g-PAA films. These results provide fundamental knowledge that will facilitate the application of this effective and economical active packaging film in the food industry. Copyright © 2013 Elsevier Ltd. All rights reserved.

Medieval European medicine and Asian spices.

Science.gov (United States)

Nam, Jong Kuk

2014-08-01

This article aimed to explain the reasons why Asian spices including pepper, ginger, and cinnamon were considered as special and valuable drugs with curative powers in the Medieval Europe. Among these spices, pepper was most widely and frequently used as medicine according to medieval medical textbooks. We analyzed three main pharmacology books written during the Middle Ages. One of the main reasons that oriental spices were widely used as medicine was due to the particular medieval medical system fundamentally based on the humoral theory invented by Hippocrates and Galen. This theory was modified by Arab physicians and imported to Europe during the Middle Ages. According to this theory, health is determined by the balance of the following four humors which compose the human body: blood, yellow bile, black bile, and phlegm. Each humor has its own qualities such as cold, hot, wet, and dry. Humoral imbalance was one of the main causes of disease, so it was important to have humoral equilibrium. Asian spices with hot and dry qualities were used to balance the cold and wet European diet. The analysis of several major medical textbooks of the Middle Ages proves that most of the oriental spices with hot and dry qualities were employed to cure diverse diseases, particularly those caused by coldness and humidity. However, it should be noted that the oriental spices were considered to be much more valuable and effective as medicines than the local medicinal ingredients, which were not only easily procured but also were relatively cheap. Europeans mystified oriental spices, with the belief that they have marvelous and mysterious healing powers. Such mystification was related to the terrestrial Paradise. They believed that the oriental spices were grown in Paradise which was located in the Far East and were brought to the Earthly world along the four rivers flowing from the Paradise.

Oregano essential oil-based natural antimicrobial packaging film to inactivate Salmonella enterica and yeasts/molds in the atmosphere surrounding cherry tomatoes.

Science.gov (United States)

Kwon, Sang-Jo; Chang, Yoonjee; Han, Jaejoon

2017-08-01

This study investigated the effectiveness of a polyvinyl alcohol (PVA) film containing the natural antimicrobial oregano essential oil (OEO) as an active packaging application for decreasing the microbial growth. The film exerted an antimicrobial effect via the atmosphere surrounding the food rather than direct contact, thereby preserving the quality of cherry tomatoes. A packaging film containing microencapsulated OEO was developed. The loading content increased gradually (104.29-234.29 μg OEO/mg film) with the amount of OEO incorporated (1%, 2%, and 3%), where the PVA films containing 2% OEO had the highest loading efficiency (91.64%), followed by 1% OEO (90.96%) and 3% OEO (88.38%). The antimicrobial activities of the films were evaluated by applying it to fresh cherry tomatoes at 4 °C and 22 °C for 7 days. The large 2% OEO film as well as both the small and large 3% OEO films had strong antimicrobial effects against Salmonella enterica, molds and yeasts, and mesophilic aerobic bacteria. The changes in the hardness, weight, and color of the cherry tomatoes during storage did not differ significantly. The films could be utilized as a packaging material for fresh produce with antimicrobial effects because of the controlled atmosphere surrounding the food rather than by direct contact. Copyright © 2017 Elsevier Ltd. All rights reserved.

ESR detection of free radicals in gamma irradiated spices and other foodstuffs

Energy Technology Data Exchange (ETDEWEB)

Pilbrow, J.R.; Troup, G.J.; Hutton, D.R. [Monash Univ., Clayton, VIC (Australia). Dept. of Physics; Hunter, C.R. [Monash Univ., Clayton, VIC (Australia). Dept. of Astronomy

1996-12-31

Irradiation of various food products, including vegetables, fruits, meats, seafoods, herbs, spices and seeds by appropriate doses of {gamma}-rays has for many years been suggested as a means of killing or sterilizing bacteria, viruses and pests and, therefore, as a means of preserving the foods. The position of food irradiation has been under review in Australia generally, through consumer organisations and by a Federal Government (House of Representatives) inquiry. From these reviews and inquiries, recommendations for irradiation, packaging, and labelling etc., are emerging with, for example, an NH and MRC recommended maximum dose of 10 kGy for Australia, with 6 kGy being a minimum dose for grains and spices. In early studies, electron spin resonance (ESR) spectroscopy was used to detect stable free radicals in bone and cuticle and it was demonstrated that {gamma}-irradiation breaks down proteins and DNA. Earlier studies suggested that induced free radical signals in spices rapidly decayed to negligible levels after three weeks, especially if some moisture was present. Although the members of the Monash group do not carry out research formally in the area of food technology, participation in the ADMIT program was appropriate given the availability of suitable ESR and {sup 137}Cs irradiation facilities and interest both politically and amongst consumer groups regarding food irradiation. (author).

ESR detection of free radicals in gamma irradiated spices and other foodstuffs

International Nuclear Information System (INIS)

Pilbrow, J.R.; Troup, G.J.; Hutton, D.R.; Hunter, C.R.

1996-01-01

Irradiation of various food products, including vegetables, fruits, meats, seafoods, herbs, spices and seeds by appropriate doses of γ-rays has for many years been suggested as a means of killing or sterilizing bacteria, viruses and pests and, therefore, as a means of preserving the foods. The position of food irradiation has been under review in Australia generally, through consumer organisations and by a Federal Government (House of Representatives) inquiry. From these reviews and inquiries, recommendations for irradiation, packaging, and labelling etc., are emerging with, for example, an NH and MRC recommended maximum dose of 10 kGy for Australia, with 6 kGy being a minimum dose for grains and spices. In early studies, electron spin resonance (ESR) spectroscopy was used to detect stable free radicals in bone and cuticle and it was demonstrated that γ-irradiation breaks down proteins and DNA. Earlier studies suggested that induced free radical signals in spices rapidly decayed to negligible levels after three weeks, especially if some moisture was present. Although the members of the Monash group do not carry out research formally in the area of food technology, participation in the ADMIT program was appropriate given the availability of suitable ESR and 137 Cs irradiation facilities and interest both politically and amongst consumer groups regarding food irradiation. (author)

Eco-friendly biorefractory films of gelatin and TEMPO-oxidized cellulose ester for food packaging application.

Science.gov (United States)

Zhuang, Chen; Tao, Furong; Cui, Yuezhi

2017-08-01

In recent years, many types of food-packaging films and composites have been prepared using gelatin because of its good film-forming ability, non-toxic nature and cost-effectiveness. However, the relatively weak thermal stability, poor mechanical properties and easily-degradable quality limit the potential application of gelatin as a practical material. Microcrystalline cellulose (MCC), which comprises one of the most abundant biomass resources, has been regarded as a safe and reliable food additive because it has the same ingredients as the cellulose in people's daily intake. Food-packaging films with the excellent properties provided by gelatin and oxidized-cellulose represent a topic of great interest. MCC was modified by 2,2,6,6-tetramethylpiperidine-1-oxyl (TEMPO)-mediated oxidation and chosen as the base of the macromolecule cross-linker (TMN). After modification of gelatin film by TMN, the minimum amount of free -NH 2 in solution was 4.8 × 10 -4  mol g -1 ). The thermal property obviously increased (from 322.31  o C to 352.63  o C) and was crucial for usage in the food industry. The highest water contact value 123.09° (η = 25%) indicated a better surface hydrophobicity. The higher E ab (58.88%) and lower E m (77.16%) demonstrated that a more flexible and shatter-proof material was obtained. Water vapor uptake studies suggested increased moisture absorption and greater swelling ability. The film material obtained in the present study was safe, stable, eco-friendly and biorefractory and could also be decomposed completely by the environment after disposal as a result of the properties of the ingredients gelatin and cellulose. The incorporation of a cellulosic cross-linker to gelatin-based films was an ideal choice with respect to developing a packaging for the food industry. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

Preparation and characterization of biocomposite film based on chitosan and kombucha tea as active food packaging.

Science.gov (United States)

Ashrafi, Azam; Jokar, Maryam; Mohammadi Nafchi, Abdorreza

2018-03-01

An active film composed of chitosan and kombucha tea (KT) was successfully prepared using the solvent casting technique. The effect of incorporation of KT at the levels 1%-3% w/w on the physical and functional properties of chitosan film was investigated. The antimicrobial activity of chitosan/KT film against Escherichia coli and Staphylococcus aureus was evaluated using agar diffusion test, and its antioxidant activity was determined using DPpH assay. The results revealed that incorporation of KT into chitosan films improved the water vapor permeability (from 256.7 to 132.1gcm -2 h -1 KPa -1 mm) and enhanced the antioxidant activity of the latter up to 59% DPpH scavenging activity. Moreover, the incorporation of KT into the chitosan film increased the protective effect of the film against ultra violet (UV). Fourier transform infrared spectroscopic analysis revealed the chemical interactions between chitosan and the polyphenol groups of KT. In a minced beef model, chitosan/KT film effectively served as an active packaging and extended the shelf life of the minced beef as manifested in the retardation of lipid oxidation and microbial growth from 5.36 to 2.11logcfugr -1 in 4days storage. The present work demonstrates that the chitosan/KT film not only maintains the quality of the minced beef but also, retards microbial growth significantly, extending the shelf life of the minced beef meat up to 3days; thus, chitosan/KT film is a potential material for active food packaging. Copyright © 2017 Elsevier B.V. All rights reserved.

Development of antifungal films based on low-density polyethylene and thyme oil for avocado packaging

CSIR Research Space (South Africa)

Kesavan Pillai, Sreejarani

2015-10-01

Full Text Available Trilayer low-density polyethylene (LDPE) films were prepared by incorporating varying concentrations of thyme oil, as the antifungal active additive for avocado packaging. A comprehensive thermal, structural, mechanical, and functional...

Fabrication of antibacterial chitosan-PVA blended film using electrospray technique for food packaging applications.

Science.gov (United States)

Liu, Yaowen; Wang, Shuyao; Lan, Wenting

2018-02-01

In this study, blended films from poly(vinyl alcohol) (PVA) containing chitosan (CS) were prepared via a simple solution casting and electrospraying method. The structures of the PVA-CS films were characterized by Fourier-transform infrared spectroscopy. The morphologies of the films were observed by scanning electron microscopy. The thermal properties of the PVA-CS films were examined by thermogravimetry. The effects of CS contents on the mechanical properties, oxygen permeability values, water vapor permeation levels, and antibacterial behaviors against Gram-negative (Escherichia coli) and Gram-positive (Staphylococcus aureus) strains were investigated. Compared to the pure PVA film, the PVA-CS films showed greater elongation at break, lower oxygen permeability, higher water barrier properties, and greater antibacterial activity, especially for the PVA:CS weight ratio of 75:25. The obtained results indicate the PVA-CS film may be a promising material for food packaging applications. Copyright © 2017 Elsevier B.V. All rights reserved.

Rheological behaviors of edible casein-based packaging films under extreme environmental conditions, using humidity-controlled dynamic mechanical analysis

Science.gov (United States)

Thin casein films for food packaging applications possess good strength and low oxygen permeability but low water-resistance and elasticity. Customizing the mechanical properties of the films to target specific behaviors depending on temperature and humidity changes would enable a variety of commerc...

Development and characterization of carrageenan/grapefruit seed extract composite films for active packaging.

Science.gov (United States)

Kanmani, Paulraj; Rhim, Jong-Whan

2014-07-01

Carrageenan-based antimicrobial films were developed by incorporation of grape fruit seed extract (GSE) at different concentration into the polymer using a solvent casing method and their physical, mechanical, and antimicrobial properties were examined. The carrageenan/GSE composite films appeared yellowish tint due to the polyphenolic compounds in the GSE. SEM analysis showed rough surface with sponge like structures on the cross section of the films. FT-IR results indicated at GSE had good compatibility with carrageenan. The amorphous structure of polymer films was not changed by the incorporation of GSE. But, the addition of GSE increased moisture content, water vapor permeability, and surface hydrophilicity of the films. The tensile strength and elastic modulus decreased with increasing content of GSE, however, the elongation at break increased significantly up to 6.6μg/mL of GSE then decreased thereafter. Thermal stability of the films was not influenced by GSE incorporation. The carrageenan/GSE composite films exhibited great antibacterial activity against food borne pathogens. These results suggest that the carrageenan-based composite films have a high potential for being used as an antimicrobial or active food packaging applications. Copyright © 2014 Elsevier B.V. All rights reserved.

Feasibility of using cling-wrap films as a packaging material for radiation processed foods

International Nuclear Information System (INIS)

Choudhari, Vilendra V.; Chatterjee, Suchandra; Variyar, Prasad S.; Sharma, Arun

2005-01-01

Effect of gamma radiation (2 and 10 kgGy) on the stability of commercially available cling-wrap films for minimally processed foods was investigated. Migration of additives from the films into diethyl ether and water was monitored by TLC and by GC/MS analysis of their acetylated derivatives. Diocytyl phthalate was identified in the ether extract as the major migrant accounting for 98% of the total constituents detected. Other migrants identified in the minor amounts ( t 32.29 min corresponding to 1,3- dichloro-2-propanol. These changes, however, had no significant effect of the sensory and physical quality of the film. Thus feasibility of the using cling-wrap films as a packaging material for radiation processed food has been established. (author)

Conservation by irradiation of vacuum packed spices (black pepper and curcuma)

International Nuclear Information System (INIS)

Hassad, Hela

2007-01-01

This work has been carried out to study the effectiveness of the irradiation gamma and its influence on the conservation of the black pepper and curcuma. The latter are used for culinary seasoning and conservation. Moreover, they have phytotherapic properties but remain very contaminated for a use without treatment. Accordingly, after packing them in vacuum plastic films, the powder of the black pepper and the one of curcuma are irradiated at a different doses (3, 6, 10 and 12 kGy). The results show that the irradiation is very effective from a microbiological point of view. indeed, from 10 kGy the spices became sterile. Admittedly, this dose radically inhibited the development of the micro-organisms which were present at very high rates in the non treated spices; and eliminated the agents of toxi-infections ( salmonella, staphylococcus aureus). Moreover, the irradiation doses not have a significant effect on the physicochemical and organoleptic parameters, except for the viscosity which decreased. Concerning the black pepper, it proved that the irradiation does have a significant effect on the piperine whose value is maintained almost stable. As for the curcuma the irradiation improves its color; it actually changed from dark yellow to bright yellow. For the packing the amounts used do not generate significant modification of polyethylene. Throughout the follow-up a significant proliferation of all the germs present in non t reated spices was observed. μIn contrast, there was no recontamination for spices treated with 10 kGy. At the end of storage the contents of piperine and curcuminoids decreased but they remain higher that their corresponding standards. Consequently, we conclude that the irradiation increases the shelf life. (Author)

In-Package Chemistry Abstraction

Energy Technology Data Exchange (ETDEWEB)

P.S. Domski

2003-07-21

The work associated with the development of this model report was performed in accordance with the requirements established in ''Technical Work Plan for Waste Form Degradation Modeling, Testing, and Analyses in Support of SR and LA'' (BSC 2002a). The in-package chemistry model and in-package chemistry model abstraction are developed to predict the bulk chemistry inside of a failed waste package and to provide simplified expressions of that chemistry. The purpose of this work is to provide the abstraction model to the Performance Assessment Project and the Waste Form Department for development of geochemical models of the waste package interior. The scope of this model report is to describe the development and validation of the in-package chemistry model and in-package chemistry model abstraction. The in-package chemistry model will consider chemical interactions of water with the waste package materials and the waste form for commercial spent nuclear fuel (CSNF) and codisposed high-level waste glass (HLWG) and N Reactor spent fuel (CDNR). The in-package chemistry model includes two sub-models, the first a water vapor condensation (WVC) model, where water enters a waste package as vapor and forms a film on the waste package components with subsequent film reactions with the waste package materials and waste form--this is a no-flow model, the reacted fluids do not exit the waste package via advection. The second sub-model of the in-package chemistry model is the seepage dripping model (SDM), where water, water that may have seeped into the repository from the surrounding rock, enters a failed waste package and reacts with the waste package components and waste form, and then exits the waste package with no accumulation of reacted water in the waste package. Both of the submodels of the in-package chemistry model are film models in contrast to past in-package chemistry models where all of the waste package pore space was filled with water. The

In-Package Chemistry Abstraction

International Nuclear Information System (INIS)

P.S. Domski

2003-01-01

The work associated with the development of this model report was performed in accordance with the requirements established in ''Technical Work Plan for Waste Form Degradation Modeling, Testing, and Analyses in Support of SR and LA'' (BSC 2002a). The in-package chemistry model and in-package chemistry model abstraction are developed to predict the bulk chemistry inside of a failed waste package and to provide simplified expressions of that chemistry. The purpose of this work is to provide the abstraction model to the Performance Assessment Project and the Waste Form Department for development of geochemical models of the waste package interior. The scope of this model report is to describe the development and validation of the in-package chemistry model and in-package chemistry model abstraction. The in-package chemistry model will consider chemical interactions of water with the waste package materials and the waste form for commercial spent nuclear fuel (CSNF) and codisposed high-level waste glass (HLWG) and N Reactor spent fuel (CDNR). The in-package chemistry model includes two sub-models, the first a water vapor condensation (WVC) model, where water enters a waste package as vapor and forms a film on the waste package components with subsequent film reactions with the waste package materials and waste form--this is a no-flow model, the reacted fluids do not exit the waste package via advection. The second sub-model of the in-package chemistry model is the seepage dripping model (SDM), where water, water that may have seeped into the repository from the surrounding rock, enters a failed waste package and reacts with the waste package components and waste form, and then exits the waste package with no accumulation of reacted water in the waste package. Both of the submodels of the in-package chemistry model are film models in contrast to past in-package chemistry models where all of the waste package pore space was filled with water. The current in-package

Functional chitosan-based grapefruit seed extract composite films for applications in food packaging technology

International Nuclear Information System (INIS)

Tan, Y.M.; Lim, S.H.; Tay, B.Y.; Lee, M.W.; Thian, E.S.

2015-01-01

Highlights: • Chitosan-based grapefruit seed extract (GFSE) films were solution casted. • GFSE was uniformly dispersed within all chitosan film matrices. • All chitosan-based composite films showed remarkable transparency. • Increasing amounts of GFSE incorporated increased the elongation at break of films. • Chitosan-based GFSE composite films inhibited the proliferation of fungal growth. - Abstract: Chitosan-based composite films with different amounts of grapefruit seed extract (GFSE) (0.5, 1.0 and 1.5% v/v) were fabricated via solution casting technique. Experimental results showed that GFSE was uniformly dispersed within all chitosan film matrices. The presence of GFSE made the films more amorphous and tensile strength decreased, while elongation at break values increased as GFSE content increased. Results from the measurement of light transmission revealed that increasing amounts of GFSE (from 0.5 to 1.5% v/v) did not affect transparency of the films. Furthermore, packaging of bread samples with chitosan-based GFSE composite films inhibited the proliferation of fungal growth as compared to control samples. Hence, chitosan-based GFSE composite films have the potential to be a useful material in the area of food technology

Functional chitosan-based grapefruit seed extract composite films for applications in food packaging technology

Energy Technology Data Exchange (ETDEWEB)

Tan, Y.M. [Department of Mechanical Engineering, National University of Singapore (Singapore); Lim, S.H.; Tay, B.Y. [Forming Technology Group, Singapore Institute of Manufacturing Technology (Singapore); Lee, M.W. [Food Innovation and Resource Centre, Singapore Polytechnic (Singapore); Thian, E.S., E-mail: mpetes@nus.edu.sg [Department of Mechanical Engineering, National University of Singapore (Singapore)

2015-09-15

Highlights: • Chitosan-based grapefruit seed extract (GFSE) films were solution casted. • GFSE was uniformly dispersed within all chitosan film matrices. • All chitosan-based composite films showed remarkable transparency. • Increasing amounts of GFSE incorporated increased the elongation at break of films. • Chitosan-based GFSE composite films inhibited the proliferation of fungal growth. - Abstract: Chitosan-based composite films with different amounts of grapefruit seed extract (GFSE) (0.5, 1.0 and 1.5% v/v) were fabricated via solution casting technique. Experimental results showed that GFSE was uniformly dispersed within all chitosan film matrices. The presence of GFSE made the films more amorphous and tensile strength decreased, while elongation at break values increased as GFSE content increased. Results from the measurement of light transmission revealed that increasing amounts of GFSE (from 0.5 to 1.5% v/v) did not affect transparency of the films. Furthermore, packaging of bread samples with chitosan-based GFSE composite films inhibited the proliferation of fungal growth as compared to control samples. Hence, chitosan-based GFSE composite films have the potential to be a useful material in the area of food technology.

Antioxidant films based on cross-linked methyl cellulose and native Chilean berry for food packaging applications.

Science.gov (United States)

López de Dicastillo, Carol; Rodríguez, Francisco; Guarda, Abel; Galotto, Maria José

2016-01-20

Development of antioxidant and antimicrobial active food packaging materials based on biodegradable polymer and natural plant extracts has numerous advantages as reduction of synthetic additives into the food, reduction of plastic waste, and food protection against microorganisms and oxidation reactions. In this way, active films based on methylcellulose (MC) and maqui (Aristotelia chilensis) berry fruit extract, as a source of antioxidants agents, were studied. On the other hand, due to the high water affinity of MC, this polymer was firstly cross-linked with glutaraldehyde (GA) at different concentrations. The results showed that the addition of GA decreased water solubility, swelling, water vapor permeability of MC films, and the release of antioxidant substances from the active materials increased with the concentration of GA. Natural extract and active cross-linked films were characterized in order to obtain the optimal formulation with the highest antioxidant activity and the best physical properties for latter active food packaging application. Copyright © 2015 Elsevier Ltd. All rights reserved.

Permeation mechanisms of pulsed microwave plasma deposited silicon oxide films for food packaging applications

International Nuclear Information System (INIS)

Deilmann, Michael; Grabowski, Mirko; Theiss, Sebastian; Bibinov, Nikita; Awakowicz, Peter

2008-01-01

Silicon oxide barrier layers are deposited on polyethylene terephthalate as permeation barriers for food packaging applications by means of a low pressure microwave plasma. Hexamethyldisiloxane (HMDSO) and oxygen are used as process gases to deposit SiO x coatings via pulsed low pressure plasmas. The layer composition of the coating is investigated by Fourier transform infrared spectroscopy and energy dispersive x-ray spectroscopy to show correlations with barrier properties of the films. The oxygen permeation barrier is determined by the carrier gas method using an electrochemical detector. The transition from low to high barrier films is mapped by the transition from organic SiO x C y H z layers to quartz-like SiO 1.7 films containing silanol bound hydrogen. A residual permeation as low as J = 1 ± 0.3 cm 3 m -2 day -1 bar -1 is achieved, which is a good value for food packaging applications. Additionally, the activation energy E p of oxygen permeation is analysed and a strong increase from E p = 31.5 kJ mol -1 for SiO x C y H z -like coatings to E p = 53.7 kJ mol -1 for SiO 1.7 films is observed by increasing the oxygen dilution of HMDSO:O 2 plasma. The reason for the residual permeation of high barrier films is discussed and coating defects are visualized by capacitively coupled atomic oxygen plasma etching of coated substrates. A defect density of 3000 mm -2 is revealed

An interlaboratory trial on the identification of irradiated spices, herbs, and spice-herb mixtures by thermoluminescence analysis

International Nuclear Information System (INIS)

Schreiber, G.A.; Helle, N.; Bögl, K.W.

1995-01-01

Thermoluminescence analysis was used in an interlaboratory study to detect irradiation treatment of spices, herbs, and spice-herb mixtures in the dose range used for the reduction of microbial counts. About 3 and 9 months after irradiation, 14 participating laboratories determined the thermoluminescence of mineral contaminants that had been isolated from coded samples. A total of 18 different products (6 spices, 6 herbs, and 6 spice-herb mixtures) were examined. The method gave correct identifications as irradiated or nonirradiated in 99.1% of 317 samples. Only 3 irradiated samples were not correctly identified. This result was achieved by integration of whole glow curves. By glow curve analysis, a temperature range could be determined in which differentiation between irradiated and nonirradiated samples was even better than on the basis of the total integral values

Thermal analysis of spices decontaminated by irradiation

Energy Technology Data Exchange (ETDEWEB)

Varsanyi, I; Farkas, J [Koezponti Elelmiszeripari Kutato Intezet, Budapest (Hungary); Liptay, G; Petrik-Brandt, E [Budapesti Mueszaki Egyetem (Hungary)

1979-01-01

The cell-count-reducing effect of ionizing radiations is well known. To reduce microbiological contamination in the most frequently used spices, ground paprika, black pepper and a mixture of seven spices, a radiation dose of 1.5 Mrad (15 kGy) was applied. The aim of the investigation was to find out whether this dose caused significant changes in the spices which could be detected by thermal analysis. The results unambiguously show that the applied dose does not cause significant changes detectable by thermal analysis. This finding supports earlier experiences according to which no structural changes, disadvantageously influencing utilization of radiation treated spices, are caused by similar or smaller doses.

Thermal analysis of spices decontaminated by irradiation

International Nuclear Information System (INIS)

Varsanyi, I.; Farkas, J.; Liptay, G.; Petrik-Brandt, E.

1979-01-01

The cell-count-reducing effect of ionizing radiations is well known. To reduce microbiological contamination in the most frequently used spices, ground paprika, black pepper and a mixture of seven spices, a radiation dose of 1.5 Mrad (15 kGy) was applied. The aim of the investigation was to find out whether this dose caused significant changes in the spices which could be detected by thermal analysis. The results unambiguously show that the applied dose does not cause significant changes detectable by thermal analysis. This finding supports earlier experiences according to which no structural changes, disadvantageously influencing utilization of radiation treated spices, are caused by similar or smaller doses. (author)

Kaubanduskeskus Spice Riias = Spice shopping centre in Riga

Index Scriptorium Estoniae

2007-01-01

Riias Lielirbes iela 29 asuva kaubanduskeskuse Spice sisekujundus. Sisearhitekt Aivar Oja (FRA Disain OÜ), kaasa töötas Riin Luuk (Vaikla Disain). Sisearhitektidest, nende tähtsamad tööd. 2 plaani, 7 värv. vaadet, fotod sisearhitektidest

Heavy metals hazards from Nigerian spices.

Science.gov (United States)

Asomugha, Rose Ngozi; Udowelle, Nnaemeka Arinze; Offor, Samuel James; Njoku, Chinonso Judith; Ofoma, Ifeoma Victoria; Chukwuogor, Chiaku Chinwe; Orisakwe, Orish Ebere

Natural spices are commonly used by the people in Nigeria. They may be easily contaminated with heavy metals when they are dried and then pose a health risk for the consumers. The aim of this study was to determine the levels of heavy metals in some commonly consumed natural spices namely Prosopis Africana, Xylopia aethiopica, Piper gineense, Monodora myristica, Monodora tenuifolia and Capsicum frutescens sold in the local markets of Awka, Anambra state, South East Nigeria to estimate the potential health risk. The range of heavy metal concentration was in the order: Zn (14.09 - 161.04) > Fe (28.15 - 134.59) > Pb (2.61 - 8.97) > Cr (0.001 - 3.81) > Co (0.28 - 3.07) > Ni (0.34 - 2.89). Pb, Fe and Zn exceeded the maximum allowable concentrations for spices. The Target Hazard Quotient (THQ) of the spices varied from 0.06-0.5. Estimated daily intakes (EDI) were all below the tolerable daily intake (TDI). The lead levels in Prosopis africana, Xylopia aethiopica, Piper gineense, Monodora myristica and Capsicum frutescens which are 8-30 times higher than the WHO/FAO permissible limit of 0.3 mg/kg. Lead contamination of spices sold in Awka (south east Nigeria) may add to the body burden of lead. A good quality control for herbal food is important in order to protect consumers from contamination. food products, spices, potential toxic metals, risk assessment, public health.

The Roman and Islamic spice trade: New archaeological evidence.

Science.gov (United States)

Van der Veen, Marijke; Morales, Jacob

2015-06-05

Tropical spices have long been utilized in traditional medicine and cuisine. New archaeological evidence highlights temporal changes in the nature and scale of the ancient spice trade and in the ancient usage of these plants. Furthermore, a study of their 'materiality' highlights that the impact of spices extends beyond their material properties. Here the botanical remains of spices recovered from archaeological excavations at a port active in the Roman and medieval Islamic spice trade are evaluated. Recent excavations at Quseir al-Qadim, an ancient port located on the Red Sea coast of Egypt, have provided new evidence for the spice trade. Due to the arid conditions ancient botanical remains were preserved in abundance and these included spices, as well as a wide range of other food plants. Quseir al-Qadim was active as a transport hub during both the Roman and Islamic periods (ca. AD 1-250, known as Myos Hormos, and again during ca. AD 1050-1500, known as Kusayr), and the remains thus facilitate a study of temporal change in the trade and usage of these spices. Standard archaeobotanical methods were used to recover, identify and analyze these remains. At least seven tropical spices were recovered from the excavations, as well as several other tropical imports, including black pepper (Piper nigrum), ginger (Zingiber officinale), cardamom (Elettaria cardamomum), turmeric (Curcuma sp.), fagara (cf. Tetradium ruticarpum), myrobalan (Terminalia bellirica and Terminalia chebula) and betelnut (Areca catechu). A marked contrast between the two chronological periods in the range of spices recovered points to changes in the nature and scale of the trade between the Roman and medieval Islamic periods, while differences in the contexts from which they were recovered help to identify temporal changes in the way in which the spices were utilized during those periods. Archaeological and textual evidence suggest that in antiquity spices were used in ritual (funeral rites

Use of spectral pre-processing methods to compensate for the presence of packaging film in visible–near infrared hyperspectral images of food products

Directory of Open Access Journals (Sweden)

A.A. Gowen

2010-10-01

Full Text Available The presence of polymeric packaging film in images of food products may modify spectra obtained in hyperspectral imaging (HSI experiments, leading to undesirable image artefacts which may impede image classification. Some pre-processing of the image is typically required to reduce the presence of such artefacts. The objective of this research was to investigate the use of spectral pre-processing techniques to compensate for the presence of packaging film in hyperspectral images obtained in the visible–near infrared wavelength range (445–945 nm, with application in food quality assessment. A selection of commonly used pre-processing methods, used individually and in combination, were applied to hyperspectral images of flat homogeneous samples, imaged in the presence and absence of different packaging films (polyvinyl chloride and polyethylene terephthalate. Effects of the selected pre-treatments on variation due to the film’s presence were examined in principal components score space. The results show that the combination of first derivative Savitzky–Golay followed by standard normal variate transformation was useful in reducing variations in spectral response caused by the presence of packaging film. Compared to other methods examined, this combination has the benefits of being computationally fast and not requiring a priori knowledge about the sample or film used.

Gas permeability and thermal behavior of polypropylene films used for packaging minimally processed fresh-cut potatoes: a case study.

Science.gov (United States)

Siracusa, Valentina; Blanco, Ignazio; Romani, Santina; Tylewicz, Urszula; Dalla Rosa, Marco

2012-10-01

This work reports an experimental study on the permeability and thermal behavior of commercial polypropylene (PP) film used for fresh-cut potatoes packaging. The permeability was tested using oxygen, carbon dioxide, nitrogen, mix of these 3 gases, normally used for modified atmosphere packaging (MAP) and Air, to understand if it would be possible to extend the shelf life of this food product designed for the catering field in respect to the packaging behavior. The temperature influence on permeability data, from 5 to 40 °C, was analyzed, before and after 4, 8, 12, 15, and 20 d of food contact, pointing out the dependence between temperature and gas transmission rate (GTR), solubility (S), diffusion coefficient (D), and time lag (t(L)) parameters. The activation energies (E) of the permeation process were determined with the different gases used in the experiments. The thermal behavior of PP film was studied by differential scanning calorimetry (DSC) and thermogravimetric analysis (TG) to well understand its thermal stability. Fourier transformed-infrared with attenuated total reflectance (FT-IR/ATR) spectroscopy was also performed in order to study the influence of the food contact on the chemical characteristics of the polymer film. The results obtained were discussed and compared each other. Studied samples showed, for all investigated gases, an increase of gas permeability and S values at higher temperature. Heat resistance classification among the sample as it is and stored in modified atmospheres was made. Finally all performed experiments have showed good polymer stability for the shelf-life storage potatoes under study. Study of packaging material was performed in a range of temperature, which can simulate the service condition to assess the suitability of a commercial polymer film for modified atmosphere packaging of fresh-cut potatoes minimally processed designed for catering purpose. © 2012 Institute of Food Technologists®

Fabrication of antibacterial blend film from poly (vinyl alcohol) and quaternized chitosan for packaging

Energy Technology Data Exchange (ETDEWEB)

Hu, Dongying; Wang, Lijuan, E-mail: donglinwlj@163.com

2016-06-15

Highlights: • HTCC/PVA blend films were prepared through a simple mixing method. • The blend films had greater elongation at break and good optical transmittance. • The blend films had low oxygen permeability and water vapor permeability. • The films had good activity against Escherichia coli and Staphylococcus aureus. - Abstract: Blend films from poly (vinyl alcohol) (PVA) containing N-(2-hydroxy) propyl-3-trimethyl ammonium chloride chitosan (HTCC) were prepared via a simple mixing and casting method. The films were characterized by Fourier transform infrared spectroscopy (FTIR), X-ray diffraction measurements (XRD), scanning electron microscopy and ultraviolet-visible measurements (UV–vis). The effects of HTCC amount on mechanical properties, oxygen permeability, water vapor permeation, and antibacterial properties against Gram-negative (Escherichia coli) and Gram-positive (Staphylococcus aureus) of the films were investigated. FTIR and XRD analysis show that HTCC and PVA in the blend films interacted by hydrogen bonding. SEM and UV–vis analysis reveal the good compatibility between HTCC and PVA. Compared with pure PVA film, the blend films had greater elongation at break, lower water permeability, and higher antibacterial activity. The HTCC addition decreased the tensile strength and the light transmittance. The results suggest that HTCC/PVA blend films have a potential as packaging materials.

Fabrication of antibacterial blend film from poly (vinyl alcohol) and quaternized chitosan for packaging

International Nuclear Information System (INIS)

Hu, Dongying; Wang, Lijuan

2016-01-01

Highlights: • HTCC/PVA blend films were prepared through a simple mixing method. • The blend films had greater elongation at break and good optical transmittance. • The blend films had low oxygen permeability and water vapor permeability. • The films had good activity against Escherichia coli and Staphylococcus aureus. - Abstract: Blend films from poly (vinyl alcohol) (PVA) containing N-(2-hydroxy) propyl-3-trimethyl ammonium chloride chitosan (HTCC) were prepared via a simple mixing and casting method. The films were characterized by Fourier transform infrared spectroscopy (FTIR), X-ray diffraction measurements (XRD), scanning electron microscopy and ultraviolet-visible measurements (UV–vis). The effects of HTCC amount on mechanical properties, oxygen permeability, water vapor permeation, and antibacterial properties against Gram-negative (Escherichia coli) and Gram-positive (Staphylococcus aureus) of the films were investigated. FTIR and XRD analysis show that HTCC and PVA in the blend films interacted by hydrogen bonding. SEM and UV–vis analysis reveal the good compatibility between HTCC and PVA. Compared with pure PVA film, the blend films had greater elongation at break, lower water permeability, and higher antibacterial activity. The HTCC addition decreased the tensile strength and the light transmittance. The results suggest that HTCC/PVA blend films have a potential as packaging materials.

Optical transparency and mechanical properties of semi-refined iota carrageenan film reinforced with SiO2 as food packaging material

Science.gov (United States)

Aji, Afifah Iswara; Praseptiangga, Danar; Rochima, Emma; Joni, I. Made; Panatarani, Camellia

2018-02-01

Food packaging is important for protecting food from environmental influences such as heat, light, water vapor, oxygen, dirt, dust particles, gas emissions and so on, which leads to decrease the quality of food. The most widely used type of packaging in the food industry is plastic which is made from synthetic polymers and takes hundreds of years to biodegrade. Recently, food packaging with high bio-degradability is being developed using biopolymer combined with nanoparticles as reinforcing agent (filler) to improve its properties. In this study, semi-refined iota carrageenan films were prepared by incorporating SiO2 nanoparticles as filler at different concentrations (0%, 0.5%, 1.0% and 1.5% w/w carrageenan) using solution casting method. The optical transparency and mechanical properties (tensile strength and elongation at break) of the films were analyzed. The results showed that incorporation of SiO2 nanoparticles to carrageenan matrix on optical transparency of the films. For the mechanical properties, the highest tensile strength was found for incorporation of 0.5% SiO2, while the elongation at break of the films improved with increasing SiO2 concentration.

Work-related allergy and asthma in spice mill workers - The impact of processing dried spices on IgE reactivity patterns.

Science.gov (United States)

van der Walt, Anita; Lopata, Andreas L; Nieuwenhuizen, Natalie E; Jeebhay, Mohamed F

2010-01-01

Three spice mill workers developed work-related allergy and asthma after prolonged exposure to high levels (>10 mg/m(3)) of inhalable spice dust. Patterns of sensitization to a variety of spices and putative allergens were identified. Work-related allergy and asthma were assessed on history, clinical evaluation, pulmonary function and fractional exhaled nitric oxide. Specific IgE reactivity to a range of common inhalant, food and spice allergens was evaluated using ImmunoCAP and allergen microarray. The presence of non-IgE-mediated reactions was determined by basophil stimulation (CAST-ELISA). Specific allergens were identified by immunoblotting to extracts of raw and dried processed garlic, onion and chili pepper. Asthma was confirmed in all 3 subjects, with work-related patterns prominent in worker 1 and 3. Sensitization to multiple spices and pollen was observed in both atopic workers 1 and 2, whereas garlic and chili pepper sensitization featured in all 3 workers. Microarray analysis demonstrated prominent profilin reactivity in atopic worker 2. Immunoblotting demonstrated a 50-kDa cross-reactive allergen in garlic and onion, and allergens of approximately 40 and 52 kDa in chili pepper. Dry powdered garlic and onion demonstrated greater IgE binding. This study demonstrated IgE reactivity to multiple spice allergens in workers exposed to high levels of inhalable spice dust. Processed garlic and onion powder demonstrated stronger IgE reactivity than the raw plant. Atopy and polysensitization to various plant profilins, suggesting pollen-food syndrome, represent additional risk factors for sensitizer-induced work-related asthma in spice mill workers. 2010 S. Karger AG, Basel.

Evaluation of antioxidant capacity of Chinese five-spice ingredients.

Science.gov (United States)

Bi, Xinyan; Soong, Yean Yean; Lim, Siang Wee; Henry, Christiani Jeyakumar

2015-05-01

Phenolic compounds in spices were reportedly found to possess high antioxidant capacities (AOCs), which may prevent or reduce risk of human diseases such as cardiovascular disease, cancer and diabetes. The potential AOC of Chinese five-spice powder (consist of Szechuan pepper, fennel seed, cinnamon, star anise and clove) with varying proportion of individual spice ingredients was investigated through four standard methods. Our results suggest that clove is the major contributor to the AOC of the five-spice powder whereas the other four ingredients contribute to the flavour. For example, the total phenolic content as well as ferric reducing antioxidant power (FRAP), Trolox equivalent antioxidant capacity (TEAC) and oxygen radical absorbance capacity (ORAC) values increased linearly with the clove percentage in five-spice powder. This observation opens the door to use clove in other spice mixtures to increase their AOC and flavour. Moreover, linear relationships were also observed between AOC and the total phenolic content of the 32 tested spice samples.

Identification of Gamma Irradiation of Imported Spice

International Nuclear Information System (INIS)

Han, S.B.; Suh, C.S.; Choi, I.D.; Kim, B.K.; Song, H.P.; Byun, M.W.; Kim, D.H.

2004-01-01

Photostimulated Luminescence (PSL), Electron Spin Resonance (ESR) and Thermoluminescence (TL) analysis were conducted to detect irradiation treatment of imported whole and ground spices. The screening by PSL detected no irradiation treatment, except un the ground thyme and bay leaves which exhibited photon counts in the intermediate level. Irradiation of the two spices was detected after irradiating them at 1.0, 3.0, 5.0 and 10.0 kGy, and then subjecting them to PSL analysis, which resulted in the significantly low photons of non-irradiated spices compared to that at 1.0 kGy, indicating that the photon counts varied depending on the amount of inorganic mineral debris in the spices

Supercritical CO2 impregnation of PLA/PCL films with natural substances for bacterial growth control in food packaging.

Science.gov (United States)

Milovanovic, Stoja; Hollermann, Gesa; Errenst, Cornelia; Pajnik, Jelena; Frerich, Sulamith; Kroll, Stephen; Rezwan, Kurosch; Ivanovic, Jasna

2018-05-01

Biodegradable polymers with antibacterial properties are highly desirable materials for active food packaging applications. Thymol, a dietary monoterpene phenol with a strong antibacterial activity is abundant in plants belonging to the genus Thymus. This study presents two approaches for supercritical CO 2 impregnation of poly(lactic acid)(PLA)/poly(ε-caprolactone)(PCL) blended films to induce antibacterial properties of the material: (i) a batch impregnation process for loading pure thymol, and (ii) an integrated supercritical extraction-impregnation process for isolation of thyme extract and its incorporation into the films, operated in both batch or semi-continuous modes with supercritical solution circulation. The PCL content in films, impregnation time and CO 2 flow regime were varied to maximize loading of the films with thymol or thyme extract with preserving films' structure and thermal stability. Representative film samples impregnated with thymol and thyme extract were tested against Gram (-) (Escherichia coli) and Gram(+) (Bacillus subtilis) model strains, by measuring their metabolic activity and re-cultivation after exposure to the films. The film containing thymol (35.8 wt%) showed a strong antibacterial activity leading to a total reduction of bacterial cell viability. Proposed processes enable fast, controlled and organic solvent-free fabrication of the PLA/PCL films containing natural antibacterial substances at moderately low temperature, with a compact structure and a good thermal stability, for potential use as active food packaging materials. Copyright © 2018 Elsevier Ltd. All rights reserved.

Deciphering the potential of guar gum/Ag-Cu nanocomposite films as an active food packaging material.

Science.gov (United States)

Arfat, Yasir Ali; Ejaz, Mohammed; Jacob, Harsha; Ahmed, Jasim

2017-02-10

Guar gum (GG) based nanocomposite (NC) films were prepared by incorporating silver-copper alloy nanoparticles (Ag-Cu NPs) through solution casting method. Effect of NP loadings (0.5-2%) on the thermo-mechanical, optical, spectral, oxygen barrier and antimicrobial properties of the GG/Ag-Cu NC films were investigated. Tensile testing showed an improvement in the mechanical strength, and a decrease in elongation at break for all NP loadings. NP incorporation into GG films showed a marked influence on the color values. The NC films showed excellent UV, light and oxygen barrier capability. Thermal properties of the NC films were improved as evidenced from the differential scanning calorimetry and the thermal conductivity data. NC films became rough and coarse over neat GG film as visualized through the scanning electron microscopy. A strong antibacterial activity was exhibited by NC films against both Gram-positive and Gram-negative bacteria, and therefore, the film could be considered as an active food packaging. Copyright © 2016 Elsevier Ltd. All rights reserved.

Efficacy of UV-C irradiation for inactivation of food-borne pathogens on sliced cheese packaged with different types and thicknesses of plastic films.

Science.gov (United States)

Ha, Jae-Won; Back, Kyeong-Hwan; Kim, Yoon-Hee; Kang, Dong-Hyun

2016-08-01

In this study, the efficacy of using UV-C light to inactivate sliced cheese inoculated with Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes and, packaged with 0.07 mm films of polyethylene terephthalate (PET), polyvinylchloride (PVC), polypropylene (PP), and polyethylene (PE) was investigated. The results show that compared with PET and PVC, PP and PE films showed significantly reduced levels of the three pathogens compared to inoculated but non-treated controls. Therefore, PP and PE films of different thicknesses (0.07 mm, 0.10 mm, and 0.13 mm) were then evaluated for pathogen reduction of inoculated sliced cheese samples. Compared with 0.10 and 0.13 mm, 0.07 mm thick PP and PE films did not show statistically significant reductions compared to non-packaged treated samples. Moreover, there were no statistically significant differences between the efficacy of PP and PE films. These results suggest that adjusted PP or PE film packaging in conjunction with UV-C radiation can be applied to control foodborne pathogens in the dairy industry. Copyright © 2016. Published by Elsevier Ltd.

Antioxidant activities of distiller dried grains with solubles as protein films containing tea extracts and their application in the packaging of pork meat.

Science.gov (United States)

Yang, Hyun-Ju; Lee, Ji-Hyeon; Won, Misun; Song, Kyung Bin

2016-04-01

Distiller dried grains with solubles (DDGS) as protein (DP) films were prepared. Additionally, to prepare anti-oxidant films, green tea extract (GTE), oolong tea extract (OTE), and black tea extract (BTE) were incorporated into the DP films. Consequently, the incorporation of the tea extracts did not alter the physical properties of the films much, whereas the antioxidant activities, such as ABTS and DPPH radical scavenging activities were observed. To apply the DP films containing tea extracts to food packaging, pork meat was wrapped with the films and stored at 4 °C for 10 d. During storage, the pork meat wrapped with the DP films containing GTE, OTE, and BTE had less lipid oxidation than did the control. Among the tea extracts, the DP film containing GTE had the greatest antioxidant activity. These results indicate that the DP films containing green tea extracts can be utilized as an anti-oxidative packaging material for pork meat. Copyright © 2015 Elsevier Ltd. All rights reserved.

Cellulose-glycerol-polyvinyl alcohol composite films for food packaging: Evaluation of water adsorption, mechanical properties, light-barrier properties and transparency.

Science.gov (United States)

Cazón, Patricia; Vázquez, Manuel; Velazquez, Gonzalo

2018-09-01

Nowadays consumers are aware of environmental problems. As an alternative to petrochemical polymers for food packaging, researchers have been focused on biopolymeric materials as raw material. The aim of this study was to evaluate mechanical properties (toughness, burst strength and distance to burst), water adsorption, light-barrier properties and transparency of composite films based on cellulose, glycerol and polyvinyl alcohol. Scanning electron microscopy, spectral analysis (FT-IR and UV-VIS-NIR) and differential scanning calorimetry were performed to explain the morphology, structural and thermal properties of the films. Results showed that polyvinyl alcohol enhances the toughness of films up to 44.30 MJ/m 3 . However, toughness decreases when glycerol concentration is increased (from 23.41 to 10.55 MJ/m 3 ). Water adsorption increased with increasing polyvinyl alcohol concentration up to 222%. Polyvinyl alcohol increased the film thickness. The films showed higher burst strength (up to 12014 g) than other biodegradable films. The films obtained have optimal values of transparency like those values of synthetic polymers. Glycerol produced a UV protective effect in the films, an important effect for food packaging to prevent lipid oxidative deterioration. Results showed that it is feasible to obtain cellulose-glycerol-polyvinyl alcohol composite films with improved properties. Copyright © 2018 Elsevier Ltd. All rights reserved.

KARAKTERISTIK BUBUR PEDAS DALAM KEMASAN KALENG [The Characteristics of Spicy Porridges in the Can Packaging

Directory of Open Access Journals (Sweden)

Iwan Rusiardy*

2014-12-01

Full Text Available Spicy porridge is a traditional food from West Kalimantan that has unique flavor and aroma, as a result of the various spices and vegetables. A distinctive aroma comes from the kesum leaves (Polygonum minus huds and spices which is used as a mixture of cuisines and may contain bioactive compounds. The objective of this study was to obtain scientific evidence regarding to the formulation and nutritional value of canned spicy porridge without vegetables based on emergency food concept that has appropriate flavor and taste for the Indonesian people. The study was conducted in three phases namely the spice formulation, kesum leaves formulation and condition of spicy porridge that allows in canning procedure. The results show that the most preferred product with 66.9% of toasted rice, 22.4% of peanuts, 10.7% of palm oil and 43.5% of mixture spices accompanied by the addition of 2.5% of the kesum leaves. The most preferred spicy porridge in the can packaging was observed from the half cooked rice with the 9.141 minutes of Fo value and 60 minutes of sterilization time at 121°C. The energy distribution of calories was 50.07 ± 3.54% obtained from carbohydrates, 36.53 ± 3.04% from fat, and 13.40 ± 0.69% from protein. Based on calorific distribution and test of preference level, spicy porridge in can packaging was compliant to the standard, therefore can be proposed as emergency food alternative in Indonesia.

Active film of poly(vinyl chloride)/silver: synthesis, characterization and evaluation as antimicrobial active packaging

International Nuclear Information System (INIS)

Braga, Lilian R.; Rangel, Ellen T.; Machado, Fabricio

2015-01-01

The antimicrobial films based on poly(vinyl chloride) (PVC) mediated silver (1, 2, 4 and 8 wt%) were evaluated as antimicrobial active packaging using the casting method. The structure of the active films was characterized by SEM, EDX-XRF, XRD, FTIR and TG. FTIR spectra confirmed the PVC-Ag interaction due to the presence of new bands at 1745 cm"-"1 and 1165 cm"-"1 bands, which are absent in the PVC control. The FRX-EDX spectrum confirmed the presence of silver ions in all the films. TG and SEM results showed that the increased concentration of silver provided an improved thermal stability and presence of pores in the active films, respectively. Antimicrobial activity was evaluated by disk diffusion method for Bacillus subtilis, Fusarium solani and Apergillus niger, which proved the efficiency of the films active. (author)

EPR spectroscopy of spices

Directory of Open Access Journals (Sweden)

R. T. Тimakova

2016-01-01

Full Text Available From 01 January 2017 you enter the interstate standard GOST 33271-2015 “Dry Spices, herbs and vegetable seasonings. Manual exposure in order to combat pathogens and other microorganisms” which States that the absorbed dose of radiation to the spices should be from 3 to 30 kGy. The study found that before the introduction of permissive legislative framework in the consumer market of Russia there are irradiated food products (chili, ground chili, ground spicy chili, black pepper. For radiation monitoring of food safety, we used the method of electron paramagnetic resonance (EPR, which allows quickly and with a high degree of reliability to establish the fact of irradiation. It is established that all samples of spices irradiated with dose of 12 kGy (technology radappertization gave typical spectra of the signals established by the method of electron paramagnetic resonance in the domestic EPR spectrometer, the intensity, amplitude and peak width of the EPR signal of samples of spices with the increase of irradiation dose increases. It is proven that repeated exposure no effect accumulation. Integration with 2017 Russia in the global practi ce of using radiation technologies of processing of food products and food raw materials with the purpose of extending shelf life confirms the need for a data Bank on the radiation sensitivity of various food products to determine the optimal doses and the eff ect of radiation doses on the shelf life and quality of products.

Antimicrobial food packaging film based on the release of LAE from EVOH.

Science.gov (United States)

Muriel-Galet, Virginia; López-Carballo, Gracia; Gavara, Rafael; Hernández-Muñoz, Pilar

2012-07-02

The aim of this work was to develop antimicrobial films for active packaging applications containing the natural antimicrobial compound LAE (lauramide arginine ethyl ester) in EVOH copolymers with different mol % ethylene contents (i.e. EVOH-29 and EVOH-44). EVOH-29 and EVOH-44 films were made by casting and incorporating 0.25%, 1%, 5%, and 10% LAE in the film forming solution (w/w with respect to polymer weight). Previously, the minimum inhibitory concentration (MIC) and the minimum bactericidal concentration (MBC) of LAE against Listeria monocytogenes, Escherichia coli, and Salmonella enterica were determined by a microdilution assay. The antimicrobial activity of the resulting films was tested in vitro against these microorganisms in liquid culture media. The activity of the films was also evaluated over time. The results showed that films containing 5% and 10% LAE produced total growth inhibition and viable counts decreased with 0.25% and 1% LAE. Finally, the effectiveness of the films was tested by applying them to an infant formula milk inoculated with L. monocytogenes and S. enterica and stored for 6 days at 4°C. The application of films with LAE to infant formula milk inoculated with L. monocytogenes reduced at the end of storage period about 4 log in case of 10% LAE and with S. enterica reduced 3.74 log and 3.95 log with EVOH 29 5% and 10%, respectively, and EVOH-44 5% and 10% LAE reduced 1 log and 3.27 log, respectively, at the end of storage. The antimicrobial capacity of EVOH-29 films was greater than that of EVOH-44 films in all the cases tested. In general, the films were more effective in inhibiting the growth of L. monocytogenes than S. enterica, this inhibition being more acute at the end of the storage time. Copyright © 2012 Elsevier B.V. All rights reserved.

Application of humidity-controlled dynamic mechanical analysis (DMA-RH) to moisture-sensitive edible casein films for use in food packaging

Science.gov (United States)

Protein-based and other hydrophilic thin films are promising materials for the manufacture of edible food packaging and other food and non-food applications. Calcium caseinate (CaCas) films are highly hygroscopic and physical characterization under broad environmental conditions is critical to appli...

Extended storage of gamma-irradiated mango at tropical ambient temperature by film wrap packaging

International Nuclear Information System (INIS)

Janave, Machhindra T.; Sharma, A.

2005-01-01

Low dose gamma-irradiation of pre-climacteric mango (Mangifera indica L var.'Alphonso') fruits at 100 Gy extended the shelf-life at ambient temperature (28-32 degC) by 5-6 days. The extension of shelf-life was dose dependent, maximum being at 200 Gy by about 8-10 days. Wrapping the fruits in food grade Klin Wrap film resulted in more number of fruits remaining in semiripe condition after 21 days of storage as revealed by colour of the fruits, texture, TSS, pH, acidity and vitamin C content. The fruits retained about 40% of chlorophyll however, unwrapped fruits were complete yellow. Physiological weight loss (PWL) was reduced by 50% in Klin film wrapped fruits as compared to that in unwrapped fruits. More than 70-80% fruits remained as marketable fruits at the end of experiment when control fruits were slightly overripe. The shelf-life in Klin film wrapped irradiated mangoes was extended by about 10-15 days over irradiated unwrapped fruits resulting in total shelf-life of about 25-30 days at room temperature. In mangoes of variety 'Dasheri', gamma-irradiation extended the shelf-life by 4-5 days, which could be increased further, by another 7-10 days by Klin wrap packaging. These fruits also remained green at the end of experiment, confirming the observations with 'Alphonso' mango. These results show that low dose gamma-irradiation in combination with Klin film packaging delayed ripening as indicated by higher retention of fruit colour and reduction of PWL. (author)

The use of spices in the production of traditional cheeses

Directory of Open Access Journals (Sweden)

Renata Josipović

2016-01-01

Full Text Available Cheese is a highly valued dairy product worldwide, with a special focus on traditional cheeses, not only for their basic nutritive purposes but also as a part of the culture and characteristics of a certain country. Owing to the geographical location as well as the climate and vegetation diversity, in certain regions of Croatia the production of various traditional cheeses using spices was developed. Spices are either added to the cheese curd which is then formed, or cheese is wrapped into plant leaves. Sometimes spices are also applied onto the surface of the cheese, and only in rare cases spices are added into the curd. Spices added to cheese improve sensory characteristics, increase the stability and shelf life but also increase the nutritional value. The chemical composition of spices is very complex and every spice has a specific and dominant ingredient that contributes to the flavour of the product and/or its antimicrobial and antioxidant activity. This paper provides an overview of spices and aromatic herbs as natural preservatives that are used in the production of traditional cheeses.

Influence of Food with High Moisture Content on Oxygen Barrier Property of Polyvinyl Alcohol (PVA)/Vermiculite Nanocomposite Coated Multilayer Packaging Film.

Science.gov (United States)

Kim, Jung Min; Lee, Min Hyeock; Ko, Jung A; Kang, Dong Ho; Bae, Hojae; Park, Hyun Jin

2018-02-01

This study investigates the potential complications in applying nanoclay-based waterborne coating to packaging films for food with high moisture content. Multilayer packaging films were prepared by dry laminating commercially available polyvinyl alcohol (PVA)/vermiculite nanocomposite coating films and linear low-density polyethylene film, and the changes in oxygen barrier properties were investigated according to different relative humidity using 3 types of food simulants. When the relative humidity was above 60%, the oxygen permeability increased sharply, but this was reversible. Deionized water and 3% acetic acid did not cause any large structural change in the PVA/vermiculite nanocomposite but caused a reversible deterioration of the oxygen barrier properties. In contrast, 50% ethanol, a simulant for the semifatty food, induced irreversible structural changes with deterioration of the oxygen barrier property. These changes are due to the characteristics of PVA rather than vermiculite. We believe this manuscript would be of interest to the wide group of researchers, organizations, and companies in the field of developing nanoclay-based gas barrier packaging for foods with high moisture content. Hence, we wish to diffuse our knowledge to the scientific community. © 2018 Institute of Food Technologists®.

Emerging Trends in Microwave Processing of Spices and Herbs.

Science.gov (United States)

Rahath Kubra, Ismail; Kumar, Devender; Jagan Mohan Rao, Lingamallu

2016-10-02

Today, spices are integral part of our food as they provide sensory attributes such as aroma, color, flavour and taste to food. Further their antimicrobial, antioxidant, pharmaceutical and nutritional properties are also well known. Since spices are seasonal so their availability can be extended year round by adopting different preservation techniques. Drying and extraction are most important methods for preservation and value addition to spices. There are different techniques for drying of spices with their own advantages and limitations. A novel, non-conventional technique for drying of spices is use of microwave radiation. This technique proved to be very rapid, and also provide a good quality product. Similarly, there are a number of non-conventional extraction methods in use that are all, in principle, solid-liquid extractions but which introduce some form of additional energy to the process in order to facilitate the transfer of analytes from sample to solvent. This paper reviews latest advances in the use of microwave energy for drying of spices and herbs. Also, the review describes the potential application of microwave energy for extraction of essential oil/bioactive components from spices and herbs and the advantages of microwave-assisted process over the other extraction processes generally employed for extraction. It also showcases some recent research results on microwave drying/extraction from spices and herbs.

Can irradiation of spices be detected by chemiluminescence?

International Nuclear Information System (INIS)

Delincee, H.

1987-01-01

Chemiluminescence (CL) has been reported as a reliable identification measure for radiation processed spices. Luminescence intensities, however, vary considerably from one spice to another. Even for one spice from various producers, different results have been obtained. One of the main drawbacks of CL is its poor reproducibility. Attempts to reduce the variability have so far been unsuccessful. Since the CL response is frequently a non-monotone function of dose, the applied radiation dose cannot be estimated unequivocally. Attempts to establish an internal standard were not successful. A further hindrance for dose estimation is the fading of luminescence with storage time. In the case of juniper berries 50-78% of the irradiated samples could be identified correctly, depending on selection criteria. With marjoram, however, only one out of five samples could be identified. Variations in the radiation conditions did not change CL. However, an increase in CL was also noted in some experiments with fumigated spices. The CL measurement as a single tool for identifying radiation processed spices seems at the moment not to fulfil the requirements of reliable detection. A combination of methods may eventually allow identification of irradiated spices. (orig./MG) [de

Can irradiation of spices be detected by chemiluminescence

Energy Technology Data Exchange (ETDEWEB)

Delincee, H

1987-01-01

Chemiluminescence (CL) has been reported as a reliable identification measure for radiation processed spices. Luminescence intensities, however, vary considerably from one spice to another. Even for one spice from various producers, different results have been obtained. One of the main drawbacks of CL is its poor reproducibility. Attempts to reduce the variability have so far been unsuccessful. Since the CL response is frequently a non-monotone function of dose, the applied radiation dose cannot be estimated unequivocally. Attempts to establish an internal standard were not successful. A further hindrance for dose estimation is the fading of luminescence with storage time. In the case of juniper berries 50-78% of the irradiated samples could be identified correctly, depending on selection criteria. With marjoram, however, only one out of five samples could be identified. Variations in the radiation conditions did not change CL. However, an increase in CL was also noted in some experiments with fumigated spices. The CL measurement as a single tool for identifying radiation processed spices seems at the moment not to fulfil the requirements of reliable detection. A combination of methods may eventually allow identification of irradiated spices.

Effect of radiation on volatile component in spices

International Nuclear Information System (INIS)

Ratnayake, A.K.

1991-01-01

This research project deals with the determination of chemical changes of some spices such as Cardamon, Nutmeg, Clove and Pepper, when subjected to gamma irradiation. The spices were irradiated in a CO 6 0 gamma source with 5 kGy, 7kGy and 10 kGy at a dose rate of 5 kGy/hr. Radiation dose less than 10 kGy can be used for processing of spices, without producing any changes in volatile components. The disadvantages in using the traditional methods of fumigation, use of chemicals or heat treatment as a measure of reducing contamination are discussed. It is shown that irradiation is the best method of decontamination of spices without making changes in oil percentage or chemical composition. Finally the study discusses the economic aspects and authorization from the point of view of consumer acceptance and the use of irradiation of spices

UV-screening, transparency and water barrier properties of semi refined iota carrageenan packaging film incorporated with ZnO nanoparticles

Science.gov (United States)

Khoirunnisa, Assifa Rahma; Joni, I. Made; Panatarani, Camellia; Rochima, Emma; Praseptiangga, Danar

2018-02-01

This study aims to develop film for food packaging application with high UV-screening, transparency and water barrier properties. Semi refined iota carrageenan (SRiC) nanocomposite films prepared by addition of zinc oxide (ZnO) nanoparticles as nanofiller using solution casting method. The effect of nanofiller with different concentration (0%, 0.5%, 1.0%, 1.5% w/w carrageenan) on UV-screening, transparency and water barrier properties of films were tested. The water barrier properties of the films were studied by measuring water vapor permeability (WVP) and the optical properties of the films were studied by using UV-Vis spectrophotometer at 280 nm for UV-screening test and at 660 nm for transparency test. WVP value of carrageenan films with addition of ZnO is low compared to a control carrageenan film and the lowest WVP value was found for the film with addition of 1.5% of ZnO. These result indicate that the addition of ZnO had a positive effect on the water barrier properties of the carrageenan matrix. Increase in the concentration of nanofiller leads to an increase in the UV-screening properties. Among all the films, carrageenan film with 1.5% ZnO has the highest UV-screening. The result showed that adding 0.5% and 1.0% of ZnO was insignificantly affect transparency of the films, however the transparency decreased sligthly when 1.5% ZnO was added. In conclusion, incorporating no more than 1.0% of ZnO to the films can obtain films with high UV-screening, transparency and water barrier properties and suitable for food packaging application.

Detection of irradiated spices by different physical techniques

International Nuclear Information System (INIS)

Chabane, S.; Pouliquen-Sonaglia, I.; Raffi, J.

2001-01-01

We used thermoluminescence, electron spin resonance, and viscosimetric measurements to establish whether or not a spice had been irradiated. Thermoluminescence, using the 1788 EN official protocol with an alternative method for the extraction of mineral impurities, led to proof of irradiation or proof of no treatment. Electron spin resonance led to different spectrum shapes depending on the chemical composition of the spices; ESR could only be used as proof of irradiation up to several weeks after irradiation, and only for some spices. Viscosimetric measurements carried out on spice suspensions led to a presumption of treatment (or of no treatment) and possibly to of of irradiation. (author)

Spices, herbal xenobiotics and the stomach: friends or foes?

Science.gov (United States)

Al Mofleh, Ibrahim Abdulkarim

2010-06-14

Spices and herbal remedies have been used since ancient times to treat a variety of disorders. It has been experimentally demonstrated that spices, herbs, and their extracts possess antimicrobial, anti-inflammatory, antirheumatic, lipid-lowering, hepatoprotective, nephroprotective, antimutagenic and anticancer activities, besides their gastroprotective and anti-ulcer activities. Despite a number of reports on the toxicity of herbs and spices, they are generally accepted as safer alternatives to conventional therapy against gastric ulcers. To this end, it is also believed, that excessive consumption of spices may favor the pathogenesis of gastric and duodenal ulcer and some studies have substantiated this common perception. Based on various in vivo experiments and clinical studies, on the effects of spices and herbs on gastric ulcers, it has indeed been shown that certain spices do possess remarkable anti-ulcer properties mediated by antisecretory, cytoprotective, antioxidant, and anti-Helicobacter pylori effects and mechanisms regulated by nitric oxide, prostaglandins, non-protein sulfhydryl molecules and epidermal growth factor expression. Accordingly, their consumption may attenuate and help prevent peptic ulcer disease. In the present review, the beneficial effects of spices and herbal nutritive components on the gastric mucosa are discussed against the paradigm of their deleterious potential.

Subthreshold SPICE Model Optimization

Science.gov (United States)

Lum, Gregory; Au, Henry; Neff, Joseph; Bozeman, Eric; Kamin, Nick; Shimabukuro, Randy

2011-04-01

The first step in integrated circuit design is the simulation of said design in software to verify proper functionally and design requirements. Properties of the process are provided by fabrication foundries in the form of SPICE models. These SPICE models contain the electrical data and physical properties of the basic circuit elements. A limitation of these models is that the data collected by the foundry only accurately model the saturation region. This is fine for most users, but when operating devices in the subthreshold region they are inadequate for accurate simulation results. This is why optimizing the current SPICE models to characterize the subthreshold region is so important. In order to accurately simulate this region of operation, MOSFETs of varying widths and lengths are fabricated and the electrical test data is collected. From the data collected the parameters of the model files are optimized through parameter extraction rather than curve fitting. With the completed optimized models the circuit designer is able to simulate circuit designs for the sub threshold region accurately.

Comparative study of thermoluminescence detection methods for irradiated spices

International Nuclear Information System (INIS)

Kawamura, Y.; Kojima, K.; Sugita, T.; Yamada, T.; Saito, Y.

1995-01-01

The thermoluminescence (TL) detection methods for irradiated spices were compared using spice samples obtained on the Japanese market, irradiated at doses of 1, 5, 10 and 30 kGy and stored for 1 year before analysis. The TL intensities of irradiated spices were stable for 1 year after irradiation. Measurement with whole samples failed to identify irradiated samples. Minerals were separated from spices in sodium tungstate saturated solution and/or sodium polytungstate solution. The TL intensity of minerals which had undergone irradiation was significantly increased for all samples. However, the ranges of TL intensity of irradiated and unirradiated samples overlapped. Clear discrimination has been obtained between the TL ratios of irradiated and unirradiated spices by using normalized measurement with reirradiation. The detection limit in terms of irradiation dose is 1 kGy even in a sample that has been irradiated 1 year prior to analysis. Normalization is the best technique currently available for thermoluminescence analysis to identify irradiated spices

Total and soluble oxalate content of some Indian spices.

Science.gov (United States)

Ghosh Das, Sumana; Savage, G P

2012-06-01

Spices, such as cinnamon, cloves, cardamom, garlic, ginger, cumin, coriander and turmeric are used all over the world as flavouring and colouring ingredients in Indian foods. Previous studies have shown that spices contain variable amounts of total oxalates but there are few reports of soluble oxalate contents. In this study, the total, soluble and insoluble oxalate contents of ten different spices commonly used in Indian cuisine were measured. Total oxalate content ranged from 194 (nutmeg) to 4,014 (green cardamom) mg/100 g DM, while the soluble oxalate contents ranged from 41 (nutmeg) to 3,977 (green cardamom) mg/100 g DM. Overall, the percentage of soluble oxalate content of the spices ranged from 4.7 to 99.1% of the total oxalate content which suggests that some spices present no risk to people liable to kidney stone formation, while other spices can supply significant amounts of soluble oxalates and therefore should be used in moderation.

Spice MyPlate: Nutrition Education Focusing Upon Spices and Herbs Improved Diet Quality and Attitudes Among Urban High School Students.

Science.gov (United States)

D'Adamo, Christopher R; McArdle, Patrick F; Balick, Lyssa; Peisach, Erin; Ferguson, Tenaj; Diehl, Alica; Bustad, Kendall; Bowden, Brandin; Pierce, Beverly A; Berman, Brian M

2016-05-01

To determine whether an experiential nutrition education intervention focusing on spices and herbs ("Spice MyPlate") is feasible and improves diet quality and healthy eating attitudes among an urban and predominantly African-American sample of adolescents more than standard nutrition education alone. A nonrandomized controlled trial compared standard nutrition education in U.S. Department of Agriculture MyPlate guidelines (control group) with standard nutrition education plus adjuvant Spice MyPlate curriculum (intervention group). Data were collected at baseline and after 3, 6, and 10 weeks. Study setting was two public high schools in Baltimore, Maryland. A total of 110 students in grades 9 to 12 participated. The 6-week school-based intervention conducted during health class focused on cooking using spices and herbs to eat healthier diets according to MyPlate. Dietary intake reported on 3-day food records and healthy eating attitudes questionnaires was analyzed. Differences in diet quality and healthy eating attitudes between study groups were estimated by t-tests, Wilcoxon-Mann-Whitney tests, and covariate-adjusted regression models. Spice MyPlate was feasible and there were modest but significant improvements (p ≤ .05) in the Spice MyPlate group compared with control in whole grains (31.2 g/wk) and protein foods (13.2 ounces per week) intake, and attitudes toward eating vegetables, whole grains, lean protein, and low-fat dairy. Although randomized trials are needed, experiential nutrition education focusing on spices and herbs may help urban and predominantly African-American adolescent populations eat healthier diets. © The Author(s) 2016.

Recent Developments in Film and Gas Research in Modified Atmosphere Packaging of Fresh Foods.

Science.gov (United States)

Zhang, Min; Meng, Xiangyong; Bhandari, Bhesh; Fang, Zhongxiang

2016-10-02

Due to the rise of consumer's awareness of fresh foods to health, in the past few years, the consumption of fresh and fresh-cut produces has increased sturdily. Modified atmosphere packaging (MAP) possesses a potential to become one of the most appropriate technologies for packaging fresh and fresh-cut produces. The MAP has advantages of extending the shelf-life, preserving or stabilizing the desired properties of fresh produces, and convenience in handing and distribution. The success of MAP-fresh foods depends on many factors including types of fresh foods, storage temperature and humidity, gas composition, and the characteristics of package materials. This paper reviews the recent developments highlighting the most critical factors of film and gas on the quality of MAP fresh foods. Although the innovations and development of food packaging technology will continue to promote the development of novel MAP, concentrated research and endeavors from scientists and engineers are still important to the development of MAP that focuses on consumers' requirements, enhancing product quality, environmental friendly design, and cost-effective application.

Low-angle X-ray scattering from spices

International Nuclear Information System (INIS)

Desouky, O.S.; Ashour, Ahmed H.; Abdullah, Mohamed I.; Elshemey, Wael M.

2002-01-01

Low-angle scattering of X-rays is characterized by the presence of one or more peaks in the forward direction of scattering. These peaks are due to the interference of photons coherently scattered from the molecules of the medium. Thus these patterns are closely linked to the molecular structure of the investigated medium. In this work, low-angle X-ray scattering (LAXS) profiles of five spices; pimpinella anisum (anise), coriandrum sativum (coriander), cuminum cyminum (cumin), foenculum vulgare (fennel) and nigella sativa (nigella or black cumin) are presented after extensive measurements. It is found that all spices exhibit one characteristic peak at a scattering angle around 10 deg. This is equivalent to a value x=0.0565 A -1 , where x=sin(θ/2)/λ. The full width at half maximum (FWHM) of this peak is found to be characteristic for each type of the investigated spices. The possibility to detect the irradiation of these spices from their LAXS profiles is also examined after 10, 20, 30 and 40 kGy doses of gamma radiation. Except for anise, coriander and cumin at 40 kGy, there are no detectable deviations from the control samples in the scattering profiles of irradiated samples. These results comply with the recommendations of the FDA (US Food and Drug Administration) which defines 30 kGy as the maximum dose for irradiation of spices. The present technique could be used to detect over-irradiation, which causes damage to the molecular structure of some spices

Low-temperature, low-loss zero level packaging techniques for RF applications by using a photopatternable dry film

International Nuclear Information System (INIS)

Kim, J; Seok, S; Rolland, N; Rolland, P-A

2012-01-01

This paper presents a low-temperature zero-level packaging technique using a dry film type of PerMX polymer for RF devices. Silicon cap packaging with PerMX sealing ring and PerMX cap packaging through multilayer lamination have been implemented. All of the fabrication process has been performed at temperature less than 150 °C. The influence of each packaging cap on the packaged coplanar waveguide was first investigated using the HFSS electromagnetic simulation. The RF measurement results showed that both packaging caps did not have significant influence on the performance of transmission lines. The insertion loss changes before and after packaging were almost negligible up to 30 GHz, and the return losses were better than 20 dB. Also, the deformation of PerMX structures concerning the packaging processes has been studied. For silicon capping, the volumetric compression of PerMX sealing ring by the bonding process has been observed. For PerMX cap packaging, the deflection of the polymer cap has been investigated as a function of sealing ring width for the different cap size. Measured results had good agreement with the ANSYS simulated ones. (paper)

Spices in the management of diabetes mellitus.

Science.gov (United States)

Bi, Xinyan; Lim, Joseph; Henry, Christiani Jeyakumar

2017-02-15

Diabetes mellitus (DM) remains a major health care problem worldwide both in developing and developed countries. Many factors, including age, obesity, sex, and diet, are involved in the etiology of DM. Nowadays, drug and dietetic therapies are the two major approaches used for prevention and control of DM. Compared to drug therapy, a resurgence of interest in using diet to manage and treat DM has emerged in recent years. Conventional dietary methods to treat DM include the use of culinary herbs and/or spices. Spices have long been known for their antioxidant, anti-inflammatory, and anti-diabetic properties. This review explores the anti-diabetic properties of commonly used spices, such as cinnamon, ginger, turmeric, and cumin, and the use of these spices for prevention and management of diabetes and associated complications. Copyright © 2016 Elsevier Ltd. All rights reserved.

The impact of spices on vegetable consumption

DEFF Research Database (Denmark)

Li, Zhaoping; Krak, Michael; Zerlin, Alona

2015-01-01

This pilot study was conducted to evaluate the impact of spices added to broccoli, cauliflower, and spinach on amount and rate of vegetable consumption. Twenty overweight subjects who routinely ate less than three daily servings of vegetables were recruited. On six occasions, subjects were assigned...... in random order to eat broccoli, cauliflower, or spinach with or without added spices. Dishes were placed on a modified Universal Eating Monitor (UEM) that recorded rate of eating (g/sec), duration of eating (min) and total amount consumed (g). Total intake and duration of eating were increased...... significantly for broccoli with spices compared to plain broccoli, but there was no significant difference for cauliflower or spinach. No significant differences were noted in any of the visual analog scale (VAS) responses. This study suggests that adding spices may increase vegetable intake, but more studies...

Post-processing optimization of electrospun submicron poly(3-hydroxybutyrate) fibers to obtain continuous films of interest in food packaging applications.

Science.gov (United States)

Cherpinski, Adriane; Torres-Giner, Sergio; Cabedo, Luis; Lagaron, Jose M

2017-10-01

Polyhydroxyalkanoates (PHAs) are one of the most researched family of biodegradable polymers based on renewable materials due to their thermoplastic nature and moisture resistance. The present study was targeted to investigate the preparation and characterization of poly(3-hydroxybutyrate) (PHB) films obtained through the electrospinning technique. To convert them into continuous films and then to increase their application interest in packaging, the electrospun fiber mats were subsequently post-processed by different physical treatments. Thus, the effect of annealing time and cooling method on morphology, molecular order, thermal, optical, mechanical, and barrier properties of the electrospun submicron PHB fibers was studied. Annealing at 160°C, well below the homopolyester melting point, was found to be the minimum temperature at which homogeneous transparent films were produced. The film samples that were cooled slowly after annealing showed the lowest permeability to oxygen, water vapor, and limonene. The optimally post-processed electrospun PHB fibers exhibited similar rigidity to conventional compression-molded PHA films, but with enhanced elongation at break and toughness. Films made by this electrospinning technique have many potential applications, such as in the design of barrier layers, adhesive interlayers, and coatings for fiber- and plastic-based food packaging materials.

Decontamination of spices by gamma irradiation

International Nuclear Information System (INIS)

Vachin, I.; Pavlov, A.; Stefanova, M.; Danev, D.

1994-01-01

Decontamination of spices (onion powder, cardamom, red pepper powder, etc.) used for special types of Bulgarian sausages was investigated. Gamma irradiation ( 60 Co) at doses of 4, 6, 8 and 10 kGy was applied. It was found that the total count of microorganisms in spices was between 1.85.10 5 and 3.8.10 7 . The largest was the amount of the coliforms and the staphylococci in the onion powder. The cardamom and onion powder were free of coliforms with dose of 4 kGy. The staphylococci were eliminated with doses of 6 kGy. The number of proteolytic microorganisms was decreased but they were isolated from spices irradiated even with 10 kGy. (author)

A simple method for identification of irradiated spices

International Nuclear Information System (INIS)

Behere, A.; Desai, S.R.P.; Nair, P.M.; Rao, S.M.D.

1992-01-01

Thermoluminescence (TL) properties of curry powder, a salt containing spice mixture, and three different ground spices, viz, chilli, turmeric and pepper, were compared with TL of table salt. The spices other than curry powder, did not exhibit characteristic TL in the absence of salt. Therefore studies were initiated to develop a simple and reliable method using common salt for distinguishing irradiated spices (10 kGy) from unirradiated ones under normal conditions of storage. Common salt exhibited a characteristic TL glow at 170 o C. However, when present in curry powder, the TL glow of salt showed a shift to 208 o C. It was further observed that upon storage up to 6 months, the TL of irradiated curry powder retained about 10% of the original intensity and still could be distinguished from the untreated samples. From our results it is evident that common salt could be used as an indicator either internally or externally in small sachets for incorporating into prepacked spices. (author)

A simple method for identification of irradiated spices

Energy Technology Data Exchange (ETDEWEB)

Behere, A; Desai, S R.P.; Nair, P M [Bhabha Atomic Research Centre, Bombay (India). Food Technology and Enzyme Engineering Div.; Rao, S M.D. [Bhabha Atomic Research Centre, Bombay (India). Technical Physics and Prototype Engineering Div.

1992-07-01

Thermoluminescence (TL) properties of curry powder, a salt containing spice mixture, and three different ground spices, viz, chilli, turmeric and pepper, were compared with TL of table salt. The spices other than curry powder, did not exhibit characteristic TL in the absence of salt. Therefore studies were initiated to develop a simple and reliable method using common salt for distinguishing irradiated spices (10 kGy) from unirradiated ones under normal conditions of storage. Common salt exhibited a characteristic TL glow at 170{sup o}C. However, when present in curry powder, the TL glow of salt showed a shift to 208{sup o}C. It was further observed that upon storage up to 6 months, the TL of irradiated curry powder retained about 10% of the original intensity and still could be distinguished from the untreated samples. From our results it is evident that common salt could be used as an indicator either internally or externally in small sachets for incorporating into prepacked spices. (author).

Gamma irradiation of spices

Energy Technology Data Exchange (ETDEWEB)

Saputra, T S; Harsoyo,; Sudarman, H [National Atomic Energy Agency, Jakarta (Indonesia). Pasar Djumat Research Centre

1982-07-01

An experiment has been done to determine the effect of irradiation and reduction of moisture content on the keeping quality of commercial spices, i.e. nutmeg (Myristica fragrans), black and white pepper (Piper ningrum). The results showed that a dose of 5 kGy could reduce the microbial load of spices as much as 2-4 log cycles for the total plate count and 1-3 log cycles for the total mould and yeast counts. The microbial reduction due to the irradiation treatment was found to be lower in more humid products. Prolonged storage enhanced the microbial reduction.

Influence of storage on fungal infestation in spices

International Nuclear Information System (INIS)

Akhtar, T.; Sattar, A.; Khan, I.

1988-01-01

The present work was carried out to study the influence of storage and gamma radiation on fungal control in spices. The spices were irradiated with 5.0, 7.5 and 10.0 KGy and stored under ambient conditions for 12 months. Fungal infestation decreased to undetectable levels upon irradiation of these spices especially at higher doses and increased with advanced storage period both the irradiated and unirradiated samples. (orig. /A.B.)

320 x 240 uncooled IRFPA with pixel wise thin film vacuum packaging

Science.gov (United States)

Yon, J.-J.; Dumont, G.; Rabaud, W.; Becker, S.; Carle, L.; Goudon, V.; Vialle, C.; Hamelin, A.; Arnaud, A.

2012-10-01

Silicon based vacuum packaging is a key enabling technology for achieving affordable uncooled Infrared Focal Plane Arrays (IRFPA) as required by the promising mass market for very low cost IR applications, such as automotive driving assistance, energy loss monitoring in buildings, motion sensors… Among the various approaches studied worldwide, the CEA, LETI is developing a unique technology where each bolometer pixel is sealed under vacuum at the wafer level, using an IR transparent thin film deposition. This technology referred to as PLP (Pixel Level Packaging), leads to an array of hermetic micro-caps each containing a single microbolometer. Since the successful demonstration that the PLP technology, when applied on a single microbolometer pixel, can provide the required vacuum noise and NETD distributions, the paper also puts emphasis on additional key features such as thermal time constant, image quality, and ageing properties.

Genotoxicity test of irradiated spice mixture by dominant lethal test

Energy Technology Data Exchange (ETDEWEB)

Barna, J

1986-03-01

Dominant lethal test (DLT) was performed in Sprague Dawley male rats prefed with 25% irradiated spice mixture which was composed of 55% non-pungent ground paprika, 14% black pepper, 9% allspice, 9% coriander, 7% marjoram, 4% cumin, 2% nutmeg. Microbial count of the spice mixture was reduced with 15 kGy from a sup(60)Co source. Control groups received spice-free or untreated spice diet or were administered to cyclophosphamide i.p., respectively. DTL parameters altered significantly in the latter group but neither untreated nor irradiated spice mixture proved to be germ cell mutagens. 24 refs.; 8 figs.

Irradiation of spices - a review

International Nuclear Information System (INIS)

Sadecka, J.

2007-01-01

Food irradiation is a process of exposing food to ionising radiation such as gamma rays emitted from the radioisotopes 60Co and 137Cs, or high energy electrons and X-rays produced by machine sources. The use of ionising radiation to destroy harmful biological organisms in food is considered a safe, well proven process that has found many applications. Depending on the absorbed dose of radiation, various effects can be achieved resulting in reduced storage losses, extended shelf life and/or improved microbiological and parasitological safety of foods. The most common irradiated commercial products are spices and vegetable seasonings. Spice irradiation is increasingly recognised as a method that reduces post-harvest losses, ensures hygienic quality, and facilitates trade with food products. This article reviews recent activities concerning food irradiation, focusing on the irradiation of spices and dried vegetable seasonings from the food safety aspect

Aluminium oxide barrier films on polymeric web and their conversion for packaging applications

OpenAIRE

Struller, CF; Kelly, PJ; Copeland, NJ; Tobin, V; Assender, HE; Holliday, CW; Read, SJ

2013-01-01

In recent years, inorganic transparent barrier layers such as aluminium oxide or silicon oxide deposited onto polymer films have emerged as an attractive alternative to polymer based transparent barrier layers for flexible food packaging materials. For this application, barrier properties against water vapour and oxygen are critical. Aluminium oxide coatings can provide good barrier levels at thicknesses in the nanometre range, compared to several micrometres for polymer-based barrier layers....

Prospecting Organic production of spices in Rajasthan

OpenAIRE

Sharma, Arun K.

2015-01-01

Low rainfall and low atmospheric humidity favours spices production in Rajasthan, the largest state of India.Details on possibilities of organic production of spices in Rajasthan are described in the paper considering the future challenges of soil, climate,social and market environment.

Spices for Prevention and Treatment of Cancers.

Science.gov (United States)

Zheng, Jie; Zhou, Yue; Li, Ya; Xu, Dong-Ping; Li, Sha; Li, Hua-Bin

2016-08-12

Spices have been widely used as food flavorings and folk medicines for thousands of years. Numerous studies have documented the antioxidant, anti-inflammatory and immunomodulatory effects of spices, which might be related to prevention and treatment of several cancers, including lung, liver, breast, stomach, colorectum, cervix, and prostate cancers. Several spices are potential sources for prevention and treatment of cancers, such as Curcuma longa (tumeric), Nigella sativa (black cumin), Zingiber officinale (ginger), Allium sativum (garlic), Crocus sativus (saffron), Piper nigrum (black pepper) and Capsicum annum (chili pepper), which contained several important bioactive compounds, such as curcumin, thymoquinone, piperine and capsaicin. The main mechanisms of action include inducing apoptosis, inhibiting proliferation, migration and invasion of tumors, and sensitizing tumors to radiotherapy and chemotherapy. This review summarized recent studies on some spices for prevention and treatment of cancers, and special attention was paid to bioactive components and mechanisms of action.

Spices for Prevention and Treatment of Cancers

Science.gov (United States)

Zheng, Jie; Zhou, Yue; Li, Ya; Xu, Dong-Ping; Li, Sha; Li, Hua-Bin

2016-01-01

Spices have been widely used as food flavorings and folk medicines for thousands of years. Numerous studies have documented the antioxidant, anti-inflammatory and immunomodulatory effects of spices, which might be related to prevention and treatment of several cancers, including lung, liver, breast, stomach, colorectum, cervix, and prostate cancers. Several spices are potential sources for prevention and treatment of cancers, such as Curcuma longa (tumeric), Nigella sativa (black cumin), Zingiber officinale (ginger), Allium sativum (garlic), Crocus sativus (saffron), Piper nigrum (black pepper) and Capsicum annum (chili pepper), which contained several important bioactive compounds, such as curcumin, thymoquinone, piperine and capsaicin. The main mechanisms of action include inducing apoptosis, inhibiting proliferation, migration and invasion of tumors, and sensitizing tumors to radiotherapy and chemotherapy. This review summarized recent studies on some spices for prevention and treatment of cancers, and special attention was paid to bioactive components and mechanisms of action. PMID:27529277

Fat digestion and absorption in spice-pretreated rats.

Science.gov (United States)

Prakash, Usha N S; Srinivasan, Krishnapura

2012-02-01

A few common spices are known to stimulate secretion of bile with higher amount of bile acids which play a major role in digestion and absorption of dietary lipids. It would be appropriate to verify if these spices enable efficient digestion and absorption during high-fat intake. In this context, dietary ginger (0.05%), piperine (0.02%), capsaicin (0.015%), and curcumin (0.5%) were examined for their influence on bile secretion, digestive enzymes of pancreas and absorption of dietary fat in high-fat (30%) fed Wistar rats for 8 weeks. These spices enhanced the activity of pancreatic lipase, amylase, trypsin and chymotrypsin by 22-57%, 32-51%, 63-81% and 12-38%, respectively. Dietary intake of spices along with high-fat enhanced fat absorption. These dietary spices increased bile secretion with higher bile acid content. Stimulation of lipid mobilisation from adipose tissue was suggested by the decrease in perirenal adipose tissue weight by dietary capsaicin and piperine. This was also accompanied by prevention of the accumulation of triglyceride in liver and serum in high-fat fed rats. Activities of key lipogenic enzymes in liver were reduced which was accompanied by an increased activity of hormone-sensitive lipase. Thus, dietary ginger and other spice compounds enhance fat digestion and absorption in high-fat fed situation through enhanced secretion of bile salts and a stimulation of the activity pancreatic lipase. At the same time, the energy expenditure is facilitated by these spices to prevent the accumulation of absorbed fat. Copyright © 2011 Society of Chemical Industry.

Prevalence of Salmonella in 11 Spices Offered for Sale from Retail Establishments and in Imported Shipments Offered for Entry to the United States.

Science.gov (United States)

Zhang, Guodong; Hu, Lijun; Pouillot, Régis; Tatavarthy, Aparna; Doren, Jane M Van; Kleinmeier, Daria; Ziobro, George C; Melka, David; Wang, Hua; Brown, Eric W; Strain, Errol; Bunning, Vincent K; Musser, Steven M; Hammack, Thomas S

2017-10-04

The U.S. Food and Drug Administration conducted a survey to evaluate Salmonella prevalence and aerobic plate counts in packaged (dried) spices offered for sale at retail establishments in the United States. The study included 7,250 retail samples of 11 spice types that were collected during November 2013 to September 2014 and October 2014 to March 2015. No Salmonella-positive samples (based on analysis of 125 g) were found among retail samples of cumin seed (whole or ground), sesame seed (whole, not roasted or toasted, and not black), and white pepper (ground or cracked), for prevalence estimates of 0.00% with 95% Clopper and Pearson's confidence intervals of 0.00 to 0.67%, 0.00 to 0.70%, and 0.00 to 0.63%, respectively. Salmonella prevalence estimates (confidence intervals) for the other eight spice types were 0.19% (0.0048 to 1.1%) for basil leaf (whole, ground, crushed, or flakes), 0.24% (0.049 to 0.69%) for black pepper (whole, ground, or cracked), 0.56% (0.11 to 1.6%) for coriander seed (ground), 0.19% (0.0049 to 1.1%) for curry powder (ground mixture of spices), 0.49% (0.10 to 1.4%) for dehydrated garlic (powder, granules, or flakes), 0.15% (0.0038 to 0.83%) for oregano leaf (whole, ground, crushed, or flakes), 0.25% (0.03 to 0.88%) for paprika (ground or cracked), and 0.64% (0.17 to 1.6%) for red pepper (hot red pepper, e.g., chili, cayenne; ground, cracked, crushed, or flakes). Salmonella isolates were serotyped, and genomes were sequenced. Samples of these same 11 spice types were also examined from shipments of imported spices offered for entry to the United States from 1 October 2011 to 30 September 2015. Salmonella prevalence estimates (based on analysis of two 375-g composite samples) for shipments of imported spices were 1.7 to 18%. The Salmonella prevalence estimates for spices offered for sale at retail establishments for all of the spice types except dehydrated garlic and basil were significantly lower than estimates for shipments of imported spice

The Role of Herbs and Spices in Cancer Prevention

Science.gov (United States)

Kaefer, Christine M.; Milner, John A.

2009-01-01

Historically herbs and spices have enjoyed a rich tradition of use for their flavor-enhancement characteristics and for their medicinal properties. The rising prevalence of chronic diseases world-wide and the corresponding rise in health care costs is propelling interest among researchers and the public for these food related items for multiple health benefits, including a reduction in cancer risk and modification of tumor behavior. A growing body of epidemiological and preclinical evidence points to culinary herbs and spices as minor dietary constituents with multiple anticancer characteristics. This review focuses on the anti-microbial, antioxidant, and anti-tumorigenic properties of herbs and spices, their ability to influence carcinogen bioactivation, and likely anticancer contributions. While culinary herbs and spices present intriguing possibilities for health promotion, more complete information is needed about the actual exposures to dietary components that are needed to bring about a response and the molecular target(s) for specific herbs and spices. Only after this information is obtained will it be possible to define appropriate intervention strategies to achieve maximum benefits from herbs and spices without eliciting ill-consequences. PMID:18499033

Radurization of spices by irradiation in Cuba

International Nuclear Information System (INIS)

Alvarez Gil, M.; Rodriguez, M.; Prieto, E.; Pino, J.

1997-01-01

This paper presents the research results that prove the technical feasibility according to the hygiene conditions existing in Cuba for irradiating different spices. The results show both the possibility and and the benefit of using a one irradiation application to these products. One global average doses of 5 KGy was enough for decontaminating black pepper, paprika, cumin, must meg and oregano without affecting either their chemical components or the quality of their taste. Sausages manufactured with irradiated spices did not irradiating spices is much higher that of fumigation, et has many important social and economic advantages

Sterilization of ground prepacked Indian spices by gamma irradiation

International Nuclear Information System (INIS)

Munasiri, M.A.; Parte, M.N.; Ghanekar, A.S.; Sharma, A.; Padwal Desai, S.R.; Nadkarni, G.B.

1987-01-01

A study assessed the efficacy of irradiation for disinfection of 4 prepacked ground dry Indian spices (chilli, coriander, pepper, and turmeric) that were found to be highly contaminated with bacteria and molds. A 10-kGy irradiation dose effectively killed these contaminants without altering spice quality. The irradiated spices retained their quality over a 6-month storage period

Sterilization of ground prepacked Indian spices by gamma irradiation

Energy Technology Data Exchange (ETDEWEB)

Munasiri, M. A.; Parte, M. N.; Ghanekar, A. S.; Sharma, A.; Padwal Desai, S. R.; Nadkarni, G. B.

1987-07-01

A study assessed the efficacy of irradiation for disinfection of 4 prepacked ground dry Indian spices (chilli, coriander, pepper, and turmeric) that were found to be highly contaminated with bacteria and molds. A 10-kGy irradiation dose effectively killed these contaminants without altering spice quality. The irradiated spices retained their quality over a 6-month storage period.

Co-concentration effect of silane with natural extract on biodegradable polymeric films for food packaging.

Science.gov (United States)

Bashir, Anbreen; Jabeen, Sehrish; Gull, Nafisa; Islam, Atif; Sultan, Misbah; Ghaffar, Abdul; Khan, Shahzad Maqsood; Iqbal, Sadia Sagar; Jamil, Tahir

2018-01-01

Novel biodegradable films were prepared by blending guar gum, chitosan and poly (vinyl alcohol) having mint (ME) and grapefruit peel (GE) extracts and crosslinked with nontoxic tetraethoxysilane (TEOS). The co-concentration effect of TEOS with natural extracts on the films was studied. FTIR analysis confirmed the presence of incorporated components and the developed interactions among the polymer chains. The surface morphology of the films by SEM showed the hydrophilic character due to porous network structure. The films having both ME and GE with maximum amount of crosslinker (100μL), showed maximum swelling (58g/g) and stability while the optical properties showed increased protection against UV light. This film sample showed compact network structure which enhanced the ultimate tensile strength (40.03MPa) and elongation at break (104.8%). ME/GE conferred the antioxidant properties determined by radical scavenging activity and total phenolic contents (TPC) as ME films have greater TPC compared to GE films. The soil burial test exhibited the degradation of films rapidly (6days) confirming their strong microbial activity in soil. The lower water vapour transmission rate and water vapour permeability showed better shelf life; hence, these biodegradable films are environmental friendly and have potential for food and other packaging. Copyright © 2017 Elsevier B.V. All rights reserved.

Comparison of thermoluminescence detection methods for irradiated spices

International Nuclear Information System (INIS)

Kawamura, Y.; Murayama, M.; Uchiyama, S.; Saito, Y.

1996-01-01

Thermoluminescence (TL) analysis has been shown to be one of the most applicable methods for the detection of γ-irradiated spices. This analysis was introduced as a detection technique for irradiated spices using the whole sample. It was then found that the origin of the TL response to be mineral dust adhering to the spices. TL measurements on separated minerals and the normalised TL measurement by re-irradiation was then established. This paper details investigations on TL measurements carried out using clean powdered spices stored for one year after being irradiated with doses of 1, 5, 10 and 30 kGy in order to clarify their applicable dose range, the effect of storage and mineral content. The effect of the mineral separation was also studied. (author)

Detection of irradiated spices with a microbiological method - DEFT/APC method

International Nuclear Information System (INIS)

Hammerton, K.M.; Banos, C.

1996-01-01

The decontamination of spices that are to be used as ingredients in processed foods is necessary in order to prevent the introduction of spoilage microorganisms and more rarely disease causing organisms. Spices can be contaminated with bacteria and moulds in concentration from 10 3 to 10 8 microorganisms per gram so that, even when used in small amounts, they can contaminate food with large numbers of microorganisms. The most effective means of decontaminating spices is irradiation treatment with an absorbed radiation dose from 5 to 10 kGy. Several countries are commercially using radiation processing of spices. A microbiological screening method based on the use of the direct epifluorescent filter technique (DEFT) and the conventional aerobic plate count (APC) has been established for the detection of irradiated spices. The DEFT count enumerates the total number of contaminating microorganisms, irrespective of viability, in an untreated or treated spice sample. This paper reports recent investigations on the possibility that the inclusion of a mesophilic aerobic spore count will enable irradiated spices to be distinguished from ethylene oxide (EtO) or heat treated spices. (author)

Warpage Analysis of Electroplated Cu Films on Fiber-Reinforced Polymer Packaging Substrates

Directory of Open Access Journals (Sweden)

Cheolgyu Kim

2015-06-01

Full Text Available This paper presents a warpage analysis method that predicts the warpage behavior of electroplated Cu films on glass fiber-reinforced polymer (GFRP packaging substrates. The analysis method is performed using the following sequence: fabricate specimens for scanning 3D contours, transform 3D data into curvatures, compute the built-in stress of the film using a stress-curvature analytic model, and verify it through comparisons of the finite element method (FEM simulations with the measured data. The curvature is used to describe the deflection and warpage modes and orientations of the specimen. Two primary factors that affect the warpage behavior of the electroplated Cu film on FRP substrate specimens are investigated. The first factor is the built-in stress in a Cu film that explains the room temperature warpage of the specimen under no thermal process. The second factor is the misfit of the coefficient of thermal expansion (CTE between the Cu and FRP layer, which is a dominant factor during the temperature change. The calculated residual stress, and predicted curvatures using FEM simulation throughout the reflow process temperature range between 25 and 180 °C are proven to be accurate by the comparison of the FEM simulations and experiment measurements.

Influence of heat sterilization on the organoleptic quality of spices

NARCIS (Netherlands)

Maarse, H.; Nijssen, L.M.; Nowak, M.

1982-01-01

Heat sterilization and storage of food products containing spices often results in a change of their organoleptic quality. Our knowledge about the stability of individual spices, however, is low. Therefore the heat stability of 8 different spices most frequently used has been investigated: cinnamon,

Thermoluminescence analysis to detect irradiated spices, herbs and spice-and-herb mixtures - an intercomparison study. A report in English and German

International Nuclear Information System (INIS)

Schreiber, G.A.; Wagner, U.; Leffke, A.; Helle, N.; Ammon, J.; Buchholtz, H.V.; Delincee, H.; Estendorfer, S.; Fuchs, K.; Grabowski, H.U. von; Kruspe, W.; Mainczyk, K.; Muenz, H.; Nootenboom, H.; Schleich, C.; Vreden, N.; Wiezorek, C.; Boegl, K.W.

1993-01-01

This report describes in detail an inter-laboratory test to detect the irradiation of spices, herbs and spice-and-herb mixtures in the dose range used for reduction of the number of contaminating microorganisms. Approx. 3 months and 9 months after irradiation the 14 participating laboratories determined the thermoluminescence (TL) of mineral contaminations that were isolated from coded samples. 18 different products (six spices, six herbs and six spice-and-herb mixtures) were examined. By whole sample analysis results were obtained in the inter-laboratory test which are typical for this method: Only one non-irradiated sample was classified as irradiated. By contrast, from some spice or herb products (5) all irradiated samples were correctly identified. From other products (3) some irradiated samples could not be identified as irradiated. From the rest of products (4) the majority of the irradiated samples was not identified as irradiated. Therefore, it is not possible to state definitively whether the whole sample method can be recommended as a screening technique. The decision rests with the user. However, data analysis of whole sample measurements revealed that the TL intensities of non-irradiated samples were within the same order of magnitude. Thus, there is no further need for establishing product-specific threshold values. The results make it clear that irradiation of spices, herbs and spice-and-herb mixtures with commercially used doses can be clearly detected by determination of TL signals of contaminating minerals throughout the entire period in which the products are normally stored and that the methods described are suitable for routine analysis in food inspection laboratories. (orig./UHE)

Preparation and characterization of milk protein films and their application for packaging of Cheddar cheese.

Science.gov (United States)

Wagh, Y R; Pushpadass, Heartwin A; Emerald, F Magdaline Eljeeva; Nath, B Surendra

2014-12-01

Casein and whey protein concentrate (WPC) films, plasticized with glycerol and sorbitol independently, were prepared by casting. The film thickness, water vapour and oxygen permeation and tensile and moisture sorption properties of the films were determined. The tensile strength (TS), tensile strain (TE) and elastic modulus (EM) of the films ranged from 0.71 to 4.58 MPa, 19.22 to 66.63 % and 2.05 to 6.93 MPa, respectively. The film properties were influenced by the type of biopolymer (casein and whey protein concentrate), plasticizer and its concentration. Increasing the plasticizer concentration, increased the film thickness, TE and water vapour permeability (WVP), but decreased the TS and EM. As the concentration of plasticizer increased to the highest level, the film thickness increased from 0.168 to 0.305 mm for glycerol-plasticized films and from 0.251 to 0.326 mm for sorbitol-plasticized films. The film thickness increased because the amount of plasticizer in the film network increased and the amount of biopolymer remained same. Casein films showed superior tensile properties as compared to WPC films. The WVP of both casein and WPC films lied between 3.87 and 13.97 g.mm./(m(2).h.kPa). The moisture sorption isotherms of both films were typical of high-protein material, and were adequately described by the GAB model. The oxygen permeability of casein films was relatively lower than that of WPC films, regardless of the plasticizer used. The sensory data revealed that the organoleptic quality of Cheddar cheese was unaffected by milk-protein film packaging.

Prebiotic Potential and Chemical Composition of Seven Culinary Spice Extracts.

Science.gov (United States)

Lu, Qing-Yi; Summanen, Paula H; Lee, Ru-Po; Huang, Jianjun; Henning, Susanne M; Heber, David; Finegold, Sydney M; Li, Zhaoping

2017-08-01

The objective of this study was to investigate prebiotic potential, chemical composition, and antioxidant capacity of spice extracts. Seven culinary spices including black pepper, cayenne pepper, cinnamon, ginger, Mediterranean oregano, rosemary, and turmeric were extracted with boiling water. Major chemical constituents were characterized by RP-HPLC-DAD method and antioxidant capacity was determined by measuring colorimetrically the extent to scavenge ABTS radical cations. Effects of spice extracts on the viability of 88 anaerobic and facultative isolates from intestinal microbiota were determined by using Brucella agar plates containing serial dilutions of extracts. A total of 14 phenolic compounds, a piperine, cinnamic acid, and cinnamaldehyde were identified and quantitated. Spice extracts exhibited high antioxidant capacity that correlated with the total amount of major chemicals. All spice extracts, with the exception of turmeric, enhanced the growth of Bifidobacterium spp. and Lactobacillus spp. All spices exhibited inhibitory activity against selected Ruminococcus species. Cinnamon, oregano, and rosemary were active against selected Fusobacterium strains and cinnamon, rosemary, and turmeric were active against selected Clostridium spp. Some spices displayed prebiotic-like activity by promoting the growth of beneficial bacteria and suppressing the growth of pathogenic bacteria, suggesting their potential role in the regulation of intestinal microbiota and the enhancement of gastrointestinal health. The identification and quantification of spice-specific phytochemicals provided insight into the potential influence of these chemicals on the gut microbial communities and activities. Future research on the connections between spice-induced changes in gut microbiota and host metabolism and disease preventive effect in animal models and humans is needed. © 2017 The Authors. Journal of Food Science published by Wiley Periodicals, Inc. on behalf of Institute of

Development of Antibacterial Composite Films Based on Isotactic Polypropylene and Coated ZnO Particles for Active Food Packaging

Directory of Open Access Journals (Sweden)

Clara Silvestre

2016-01-01

Full Text Available This study was aimed at developing new films based on isotactic polypropylene (iPP for food packaging applications using zinc oxide (ZnO with submicron dimension particles obtained by spray pyrolysis. To improve compatibility with iPP, the ZnO particles were coated with stearic acid (ZnOc. Composites based on iPP with 2 wt % and 5 wt % of ZnOc were prepared in a twin-screw extruder and then filmed by a calender. The effect of ZnOc on the properties of iPP were assessed and compared with those obtained in previous study on iPP/ZnO and iPP/iPPgMA/ZnO. For all composites, a homogeneous distribution and dispersion of ZnOc was obtained indicating that the coating with stearic acid of the ZnO particles reduces the surface polarity mismatch between iPP and ZnO. The iPP/ZnOc composite films have relevant zinc oxide with respect to E. coli, higher thermal stability and improved mechanical and impact properties than the pure polymer and the composites iPP/ZnO and iPP/iPPgMA/ZnO. This study demonstrated that iPP/ZnOc films are suitable materials for potential application in the active packaging field.

Preparation and characterization of chitosan-based antimicrobial active food packaging film incorporated with apple peel polyphenols.

Science.gov (United States)

Riaz, Asad; Lei, Shicheng; Akhtar, Hafiz Muhammad Saleem; Wan, Peng; Chen, Dan; Jabbar, Saqib; Abid, Muhammad; Hashim, Malik Muhammad; Zeng, Xiaoxiong

2018-07-15

In the present study, apple peel polyphenols (APP) were incorporated into chitosan (CS) to develop a novel functional film. Scanning electron microscopy, Fourier transform-infrared spectroscopy and thermogravimetric analyses were performed to study the structure, potential interaction and thermal stability of the prepared films. Physical properties including moisture content, density, color, opacity, water solubility, swelling ration and water vapor permeability were measured. The results revealed that addition of APP into CS significantly improved the physical properties of the film by increasing its thickness, density, solubility, opacity and swelling ratio whereas moisture content and water vapor permeability were decreased. Tensile strength and elongation at break of the CS-APP film with 1% APP was 16.48MPa and 13.33%, respectively, significantly lower than those for CS control film. Thermal stability of the prepared films was decreased while antioxidant and antimicrobial activities of the CS-based APP film were significantly increased. CS-APP film with 0.50% APP concentration exhibited good mechanical and antimicrobial properties, indicating that it could be developed as bio-composite food packaging material for the food industry. Copyright © 2018 Elsevier B.V. All rights reserved.

Evaluation of antimicrobial activity of silver nanoparticles for carboxymethylcellulose film applications in food packaging.

Science.gov (United States)

Siqueira, Maria C; Coelho, Gustavo F; de Moura, Márcia R; Bresolin, Joana D; Hubinger, Silviane Z; Marconcini, José M; Mattoso, Luiz H C

2014-07-01

In this study, silver nanoparticles were prepared and incorporated into carboxymethylcellulose films to evaluate the antimicrobial activity for food packaging applications. The techniques carried out for material characterization were: infrared spectroscopy and thermal analysis for the silver nanoparticles and films, as well as particle size distribution for the nanoparticles and water vapor permeability for the films. The antimicrobial activity of silver nanoparticles prepared by casting method was investigated. The minimum inhibitory concentration (MIC) value of the silver nanoparticles to test Gram-positive (Enterococcus faecalis) and Gram-negative (Escherichia coli) microorganisms was carried out by the serial dilution technique, tested in triplicate to confirm the concentration used. The results were developed using the Mcfarland scale which indicates that the presence or absence of turbidity tube demonstrates the inhibition of bacteria in relation to the substance inoculated. It was found that the silver nanoparticles inhibited the growth of the tested microorganisms. The carboxymethylcellulose film embedded with silver nanoparticles showed the best antimicrobial effect against Gram-positive (E. faecalis) and Gram-negative (E. coli) bacteria (0.1 microg cm(-3)).

Formulation of Spices mixture for preparation of Chicken Curry

Directory of Open Access Journals (Sweden)

Deogade

2008-02-01

Full Text Available Considering the scope of utilization of processed chicken in convenient form, a study was undertaken to optimize the levels of spice mixture salt and commercial chicken masala in a spice formulation to be used for preparation of chicken curry. The sensory quality of ready to eat chicken curry added with hot spice mixture containing salt and chicken masala, revealed that the flavour, juiciness, texture and overall palatability scores of chicken curry improved significantly with addition of 3.0 % salt level as compared to that of 2.5, 3.5 and 4.0 %. Spice mixture containing 1.0 % commercial chicken masala exhibited significantly higher scores for all the sensory attributes over 0.5 and 1.5%.It is thus concluded added that spice mixture added 3.0 % salt and 1.0 % commercial chicken masala was more suitable to enhance the sensory quality of ready to eat chicken curry. [Veterinary World 2008; 1(1.000: 18-20

Formulation of Spices mixture for preparation of Chicken Curry

Directory of Open Access Journals (Sweden)

Deogade

2008-01-01

Full Text Available Considering the scope of utilization of processed chicken in convenient form, a study was undertaken to optimize the levels of spice mixture salt and commercial chicken masala in a spice formulation to be used for preparation of chicken curry. The sensory quality of ready to eat chicken curry added with hot spice mixture containing salt and chicken masala, revealed that the flavour, juiciness, texture and overall palatability scores of chicken curry improved significantly with addition of 3.0 % salt level as compared to that of 2.5, 3.5 and 4.0 %. Spice mixture containing 1.0 % commercial chicken masala exhibited significantly higher scores for all the sensory attributes over 0.5 and 1.5%.It is thus concluded added that spice mixture added 3.0 % salt and 1.0 % commercial chicken masala was more suitable to enhance the sensory quality of ready to eat chicken curry. [Vet World 2008; 1(1.000: 18-20

Light-induced fading of the PSL signal from irradiated herbs and spices

International Nuclear Information System (INIS)

Alberti, A.; Corda, U.; Fuochi, P.; Bortolin, E.; Calicchia, A.; Onori, S.

2007-01-01

Reliability of the photo-stimulated luminescence (PSL) technique, as screening method for irradiated food identification, has been tested with three kinds of herbs and spices (oregano, red pepper and fennel), prepared in two different ways (granular: i.e. seeds and flakes, or powdered), over a long period of storage with different light exposures. The irradiated samples kept in the dark gave always a positive response (the sample is correctly classified as 'irradiated') for the overall examination period. The samples kept under ambient light conditions, in typical commercial glass containers, exhibited a reduction of the PSL signal, more or less pronounced depending on the type of food and packaging. The different PSL response of the irradiated samples is to be related to the quantity and quality of the mineral debris present in the individual food. It was also found that, for the same type of food, the light-induced fading was much stronger for the flaked and seed samples than for the corresponding powder samples, the penetrating capability of light being much more inhibited in powdered than in whole seeds or flaked form samples. The observed light bleaching of the PSL signal in irradiated herbs and spices is of practical relevance since it may lead to false negative classifications

Detection of enzyme activity in decontaminated spices of industrial use

International Nuclear Information System (INIS)

Müller, R.; Theobald, R.

1995-01-01

A range of decontaminated spices of industrial use have been examinated for their enzymes (catalase, peroxidase, amylase, lipase activity). The genuine enzymes remain fully active in irradiated spices, whereas the microbial load is clearly reduced. In contrast steam treated spices no longer demonstrate enzyme activities. Steam treatment offers e.g. black pepper without lipase activity, which can no longer cause fat deterioration. Low microbial load in combination with clearly detectable enzyme activity in spices is an indication for irradiation, whereas, reduced microbial contamination combined with enzyme inactivation indicate steam treatment of raw material [de

Functional Properties of Plasticized Bio-Based Poly(Lactic Acid)_Poly(Hydroxybutyrate) (PLA_PHB) Films for Active Food Packaging

OpenAIRE

Burgos, Nuria; Armentano, Ilaria; Fortunati, Elena; Dominici, Franco; Luzi, Francesca; Fiori, Stefano; Cristofaro, Francesco; Visai, Livia; Jiménez, Alfonso; Kenny, José María

2017-01-01

Fully bio-based and biodegradable active films based on poly(lactic acid) (PLA) blended with poly(3-hydroxybutyrate) (PHB) and incorporating lactic acid oligomers (OLA) as plasticizers and carvacrol as active agent were extruded and fully characterized in their functional properties for antimicrobial active packaging. PLA_PHB films showed good barrier to water vapor, while the resistance to oxygen diffusion decreased with the addition of OLA and carvacrol. Their overall migration in aqueous f...

Elaboration of garlic and salt spice with reduced sodium intake.

Science.gov (United States)

Rodrigues, Jéssica F; Junqueira, Gabriela; Gonçalves, Carla S; Carneiro, João D S; Pinheiro, Ana Carla M; Nunes, Cleiton A

2014-12-01

Garlic and salt spice is widely used in Brazilian cookery, but it has a high sodium content; as high sodium intake has been strongly correlated to the incidence of chronic diseases. This study aimed to develop a garlic and salt spice with reduced sodium intake. Sensory evaluation was conducted by applying the spices to cooked rice. First, the optimal concentration of spice added during rice preparation was determined. Subsequently, seasonings (3:1) were prepared containing 0%, 50% and 25% less NaCl using a mixture of salts consisting of KCl and monosodium glutamate; a seasoning with a 0% NaCl reduction was established as a control. Three formulations of rice with different spices were assessed according to sensory testing acceptance, time-intensity and temporal domain of sensations. The proportions of salts used in the garlic and salt spice did not generate a strange or bad taste in the products; instead, the mixtures were less salty. However, the seasonings with lower sodium levels (F2 and F3) were better accepted in comparison to the traditional seasoning (F1). Therefore, a mixture of NaCl, KCl and monosodium glutamate is a viable alternative to develop a garlic and salt spice with reduced sodium intake.

Review on spices. Present status of decontamination techniques such as gamma irradiation

Energy Technology Data Exchange (ETDEWEB)

Gottschalk, H M [International Project in the Field of Food Irradiation, Karlsruhe (Germany, F.R.)

1977-04-01

The problem of flavour-preserving conservation of spices is described and discussed with a view to their use in the food industry. A number of possible ways of spice and spice extract conservation are presented. The main problem in spice conservation is the removal of contaminating microorganisms without loss or adulteration of taste. The number of microorganisms in spices is about 10/sup 3/ to 10/sup 8/ per g spice. Among these are soil microorganisms such as aerobic spoilage organisms, spore-formers, proteolytic and gas-producing bacteria. The incorporation of 0.1-1% spices into meat products may lead to a contamination of 10/sup 5/ to 10/sup 6/ organisms/g product. Extracted spice oils, on the other hand, are free of microorganisms. A number of physical and chemical sterilisation techniques are proposed. Radiosterilisation, in particular by means of gamma rays, is dealt with in detail. Here, a dose of 0.33 to 1.5 Mrad will kill the vegetative microorganisms, and complete sterilisation is achieved at 1.5 to 2.5 Mrad. Combination with heat or chemicals may bring about a 20% reduction in the amount of ionizing radiation required. There were no quality losses in the spices. Legalisation of ionizing radiation for spice conservation will require further tests of safety to be carried out.

Prophage lambda induction (Inductest) of blood of rats fed irradiated spices

Energy Technology Data Exchange (ETDEWEB)

Farkas, J; Andrassy, E [Koezponti Elelmiszeripari Kutato Intezet, Budapest (Hungary)

1981-01-01

Lysogenic Escherichia coli K12 strains Nos. GY 5023: envA uvr/sup +/ (lambda) and GY 5027: envA uvrB (lambda) were used as test organisms and E.coli strain No. GY 4015 as the indicator to investigate prophage induction (Inductest) of blood samples of CFY rats fed with black pepper and spice mixture treated with gamma radiation. The dose levels applied for the irradiation of spices were 0.5 and 15 kGy. In the rat feed, the applied concentration of ground black pepper was 3.5%, and that of the spice mixture (: mild paprika, black pepper, allspice, coriander, marjoram, cumin and nutmeg) was 25%. Blood samples were taken for prophage induction after six days' feeding with the tested diet. Tests with pepper were performed both within two weaks after irradiation and again after 90 days of storage following irradiation, while with the spice mixture, Inductest was performed with the blood of rats fed with a spice mixture irradiated 90 days before the start of the feeding test. Neither the blood of rats fed with irradiated pepper nor that of rats fed with irradiated spice mixture did increase, to a statistically significant degree, the occurrence of prophage induction as compared with blood samples of rats fed with a diet containing untreated spices or with commercial rat feed. In agreement with earlier microbial mutagenicity tests performed with extracts of irradiated spices and urine of rats fed with irradiated spices, neither did the present results indicate that spices irradiated with 5 and 15 kGy or their metabolites would be of DNA-modofying potential.

Prophage lambda induction (Inductest) of blood of rats fed irradiated spices

International Nuclear Information System (INIS)

Farkas, J.; Andrassy, E.

1981-01-01

Lysogenic Escherichia coli K12 strains Nos. GY 5023: envA uvr + (lambda) and GY 5027: envA uvrB (lambda) were used as test organisms and E.coli strain No. GY 4015 as the indicator to investigate prophage induction (Inductest) of blood samples of CFY rats fed with black pepper and spice mixture treated with gamma radiation. The dose levels applied for the irradiation of spices were 0.5 and 15 kGy. In the rat feed, the applied concentration of ground black pepper was 3.5%, and that of the spice mixture (: mild paprika, black pepper, allspice, coriander, marjoram, cumin and nutmeg) was 25%. Blood samples were taken for prophage induction after six days' feeding with the tested diet. Tests with pepper were performed both within two weaks after irradiation and again after 90 days of storage following irradiation, while with the spice mixture, Inductest was performed with the blood of rats fed with a spice mixture irradiated 90 days before the start of the feeding test. Neither the blood of rats fed with irradiated pepper nor that of rats fed with irradiated spice mixture did increase, to a statistically significant degree, the occurrence of prophage induction as compared with blood samples of rats fed with a diet containing untreated spices or with commercial rat feed. In agreement with earlier microbial mutagenicity tests performed with extracts of irradiated spices and urine of rats fed with irradiated spices, neither did the present results indicate that spices irradiated with 5 and 15 kGy or their metabolites would be of DNA-modofying potential. (author)

Primary study on the effect of 60Co γ-irradiation on vacuum-package multilayer films

International Nuclear Information System (INIS)

Qiu Yuanxin; Ye Shengying; Yu Kai

2007-01-01

CPP/nylon/PE and PP/Al/PE were irradiated by different doses of γ-rays, and the mechanical and barrier properties of the packages were tested. Environment Scanning Electron Microscopy was used to observe the cross-section structure of the package films. Results showed that the oxygen-through rate of CPP/nylon/PE was changed significantly (P<0.05), and the elongation and water-vapor through rate were changed very significantly (P<0.01); The change of water-vapor through rate and oxygen through rate of PP/Al/PE were changed significantly (P<0.05), and the change of tensile strength and elongation rate were changed very significantly (P<0.01). (authors)

Microbiological quality of retail spices in Tehran, Iran.

Science.gov (United States)

Koohy-Kamaly-Dehkordy, Paliz; Nikoopour, Houshang; Siavoshi, Farideh; Koushki, Mohammadreza; Abadi, Alireza

2013-05-01

The microbiological quality of 351 samples of nine types of spices including black pepper, caraway, cinnamon, cow parsnip, curry powder, garlic powder, red pepper, sumac, and turmeric, collected from retail shops in Tehran during 2007, was determined. The numbers of aerobic mesophilic bacteria, Escherichia coli, and molds exceeded Iran's National Standard limits, at 63.2% (>5 × 10(5) CFU/g), 23.4% (>0.3 MPN/g), and 21.9% (>5 × 10(3) CFU/g) of the studied samples, respectively. Coliform contamination was more than 10(3) MPN/g in 24.8% of samples. High contamination of retail spices is considered an indication of environmental or fecal contamination due to unhygienic practices in their production. Use of spices with high microbial content could increase the chance of food spoilage and transmission of foodborne pathogens. Accordingly, application of food safety measurements to reduce microbial counts in spices is strongly recommended.

Radiation effect on lipid peroxide content of spices

International Nuclear Information System (INIS)

Kaneko, Nobutada; Ito, Hitoshi; Ishigaki, Isao

1990-01-01

To evaluate the radiation-induced deterioration of lipid in spices, peroxide value, iodine value and acid value were measured after extraction by chloroform. Peroxide values of black pepper and white pepper were not increased by gamma-irradiation with doses below 30 kGy and gradually increased at higher dose up to 80 kGy in this study. On contrary, peroxide values of clove and rosemary increased rather quickly below 20 kGy of gamma-irradiation, and they became stationary at higher dose. Iodine values and acid values had relationship with peroxide values on each kind of spices. On the storage study of irradiated spices, peroxide values decreased quickly during 20 days storage as same as nonirradiated spices, and it became stationary after 20 to 50 days storage at 30degC. Enhancement of oxidized deterioration were not observed even higher irradiation doses up to 80 kGy in this study. (author)

Effect of Modified Atmosphere Packaging on Microbiological ...

African Journals Online (AJOL)

Optimum packaging film for carrots should lead to low condensation, but preventing moisture loss, and maintain optimum gas composition during the storage period. In this study, carrots were packaged in polypropylene (PP) and low density polyethylene (LDPE) films and stored at 0¼C and ambient temperature (15-25¼C).

Use of ethnic spices by adults in the United States: An exploratory study

Science.gov (United States)

Isbill, Jonathan; Kandiah, Jayanthi; Khubchandani, Jagdish

2018-01-01

Background: The use of complementary and alternative medicine (CAM) therapies has increased in the United States, but little is known about consumers’ perceptions of use of such therapies. The purpose of this study was to assess knowledge, perceptions, and predictors of spice use for health promotion among adults in the Midwestern US. Methods: UUsing a cross-sectional study design, adults in the Midwestern US (n = 703) completed a valid and reliable survey which was pilot tested with a small convenience sample of adults (n = 38). The study variables included demographic profile, spice use behavior, perceptions about efficacy of spices, and willingness to use spices. Data were analyzed using SPSS to compute descriptive (e.g. percent and frequencies) and inferential statistics (i.e. logistic regression analyses). Results: Almost half of the participants were interested in learning about health benefits of spices (48%), indicated friends and family members as sources of information on spices (50%),and were willing to use spices as CAM therapies (51%). Most (>50%) of the participants were familiar with or had used eight out of the 10 listed spices. The majority of participants (54%)were currently using one or more spices on a daily basis and believed that ginger (64%), garlic(58%), and cinnamon (56%) could promote good health and wellness. In logistic regression analysis, age, gender (odds ratios [OR] = 1.44 and OR = 1.56), income (OR = 1.77), health status(OR = 2.01), and recommendations from healthcare providers (OR = 5.31 and OR = 3.96) were significant predictors of current spice use and willingness to use spices. Conclusion: Individuals in our study did not use many ethnic spices and were unaware of potential health benefits of spices. Greater awareness of ethnic spices for disease prevention and health promotion are needed in this population. PMID:29423360

Use of ethnic spices by adults in the United States: An exploratory study.

Science.gov (United States)

Isbill, Jonathan; Kandiah, Jayanthi; Khubchandani, Jagdish

2018-01-01

Background: The use of complementary and alternative medicine (CAM) therapies has increased in the United States, but little is known about consumers' perceptions of use of such therapies. The purpose of this study was to assess knowledge, perceptions, and predictors of spice use for health promotion among adults in the Midwestern US. Methods: UUsing a cross-sectional study design, adults in the Midwestern US (n = 703) completed a valid and reliable survey which was pilot tested with a small convenience sample of adults (n = 38). The study variables included demographic profile, spice use behavior, perceptions about efficacy of spices, and willingness to use spices. Data were analyzed using SPSS to compute descriptive (e.g. percent and frequencies) and inferential statistics (i.e. logistic regression analyses). Results: Almost half of the participants were interested in learning about health benefits of spices (48%), indicated friends and family members as sources of information on spices (50%),and were willing to use spices as CAM therapies (51%). Most (>50%) of the participants were familiar with or had used eight out of the 10 listed spices. The majority of participants (54%)were currently using one or more spices on a daily basis and believed that ginger (64%), garlic(58%), and cinnamon (56%) could promote good health and wellness. In logistic regression analysis, age, gender (odds ratios [OR] = 1.44 and OR = 1.56), income (OR = 1.77), health status(OR = 2.01), and recommendations from healthcare providers (OR = 5.31 and OR = 3.96) were significant predictors of current spice use and willingness to use spices. Conclusion: Individuals in our study did not use many ethnic spices and were unaware of potential health benefits of spices. Greater awareness of ethnic spices for disease prevention and health promotion are needed in this population.

Use of ethnic spices by adults in the United States: An exploratory study

Directory of Open Access Journals (Sweden)

Jonathan Isbill

2018-01-01

Full Text Available Background: The use of complementary and alternative medicine (CAM therapies has increase din the United States, but little is known about consumers’ perceptions of use of such therapies.The purpose of this study was to assess knowledge, perceptions, and predictors of spice use for health promotion among adults in the Midwestern US.Methods: Using a cross-sectional study design, adults in the Midwestern US (n = 703 completed valid and reliable survey which was pilot tested with a small convenience sample of adults(n = 38. The study variables included demographic profile, spice use behavior, perceptions about efficacy of spices, and willingness to use spices. Data were analyzed using SPSS to compute descriptive (e.g. percent and frequencies and inferential statistics (i.e. logistic regression analyses.Results: Almost half of the participants were interested in learning about health benefits of spices (48%, indicated friends and family members as sources of information on spices (50%,and were willing to use spices as CAM therapies (51%. Most (>50% of the participants were familiar with or had used eight out of the 10 listed spices. The majority of participants (54%were currently using one or more spices on a daily basis and believed that ginger (64%, garlic(58%, and cinnamon (56% could promote good health and wellness. In logistic regression analysis, age, gender (odds ratios [OR] = 1.44 and OR = 1.56, income (OR = 1.77, health status(OR = 2.01, and recommendations from healthcare providers (OR = 5.31 and OR = 3.96 were significant predictors of current spice use and willingness to use spices.Conclusion: Individuals in our study did not use many ethnic spices and were unaware of potential health benefits of spices. Greater awareness of ethnic spices for disease prevention and health promotion are needed in this population.

PVD Silicon Carbide as a Thin Film Packaging Technology for Antennas on LCP Substrates for Harsh Environments

Science.gov (United States)

Scardelletti, Maximilian C.; Stanton, John W.; Ponchak, George E.; Jordan, Jennifer L.; Zorman, Christian A.

2010-01-01

This paper describes an effort to develop a thin film packaging technology for microfabricated planar antennas on polymeric substrates based on silicon carbide (SiC) films deposited by physical vapor deposition (PVD). The antennas are coplanar waveguide fed dual frequency folded slot antennas fabricated on liquid crystal polymer (LCP) substrates. The PVD SiC thin films were deposited directly onto the antennas by RF sputtering at room temperature at a chamber pressure of 30 mTorr and a power level of 300 W. The SiC film thickness is 450 nm. The return loss and radiation patterns were measured before and after the SiC-coated antennas were submerged into perchloric acid for 1 hour. No degradation in RF performance or physical integrity of the antenna was observed.

Irradiation monitoring of spices by chemiluminescence method

International Nuclear Information System (INIS)

Bhatti, K.A.; Khan, H.M.; Sattar, A.; Ahmad, A.

2001-01-01

Some spices (cumin, coriander, black pepper and red pepper), commonly used due to their specific aroma and nutritional value were studied using chemiluminescence (CL) method to test whether the food has been irradiated or not. The spices were ground to different mesh sizes and subjected to gamma ray doses of 2.5, 5.0, 7.5 and 10 Kgy. The effect of radiation doses and particle size on the CL response of irradiated and un-irradiated samples was checked using luminol and lucigenin sensitizers. The storage experiment was also performed for all spices with both the sensitizers in order to pick the suitable sensitizer for CL study. During this study Co-60 gamma ray source and Bio-orbit 1250 luminometer were used after precise calibration

Effect of Different Packaging Films on Storability of Mushroom (Agaricus bisporus

Directory of Open Access Journals (Sweden)

R. Aminzadeh

2014-02-01

Full Text Available The button mushroom is rich food full of nutrient but compared with other fruits and vegetables, mushroom has a higher respiration rate and due to the lack of protective layer to prevent water loss, decay occurs quickly. It seems that suitable coating film is the one way for increase the storage life of mushroom. Therefore present research was carried out as split plot design in farme of CRD to find the best coating film in order to increase the storage life. In this research, the treatments were: control (package with Selefon, Poly Ethylene (PE with 40 and 65 micron thickness, Biaxially Oriented Polypropylene (BOPP with 25, 35 and 40 micron thickness, Cast PolyPropylen (CPP with 25 and 40 micron thickness, Poly Ester (PET with 12 and 24 micron thickness and Poly Vinyl Chloride (PVC with 30 micron thickness. The samples were estimated after 0, 10, 15, 20 and 25 days storage at 1°C and 90 % RH in 3 replications. The results showed that the types of plastic coating had significant effects on all measured characteristics as campared to that of control. Highest firmness value, Soluble Solid Content (SSC, titratable acidity, acidity (pH, and lowest weight less and decay were observed in packet mushroom with the coating film: BOPP and CPP and the lowest amounts were observed in the mushroom packed with control, PVC, PET and PE films. The effects of time on all of the measured during the storage period, were significant too.

Potent Inhibitory Effect of Chinese Dietary Spices on Fatty Acid Synthase.

Science.gov (United States)

Jiang, Bing; Liang, Yan; Sun, Xuebing; Liu, Xiaoxin; Tian, Weixi; Ma, Xiaofeng

2015-09-01

Dietary spices have been adopted in cooking since ancient times to enhance flavor and also as food preservatives and disease remedies. In China, the use of spices and other aromatic plants as food flavoring is an integral part of dietary behavior, but relatively little is known about their functions. Fatty acid synthase (FAS) has been recognized as a remedy target, and its inhibitors might be applied in disease treatment. The present work was designed to assess the inhibitory activities on FAS of spices extracts in Chinese menu. The in vitro inhibitory activities on FAS of 22 extracts of spices were assessed by spectrophotometrically monitoring oxidation of NADPH at 340 nm. Results showed that 20 spices extracts (90.9 %) exhibited inhibitory activities on FAS, with half inhibition concentration (IC(50)) values ranging from 1.72 to 810.7 μg/ml. Among them, seven spices showed strong inhibitory effect with IC(50) values lower than 10 μg/ml. These findings suggest that a large proportion of the dietary spices studied possess promising inhibitory activities on FAS, and subsequently might be applied in the treatment of obesity and obesity-related human diseases.

BioSPICE: access to the most current computational tools for biologists.

Science.gov (United States)

Garvey, Thomas D; Lincoln, Patrick; Pedersen, Charles John; Martin, David; Johnson, Mark

2003-01-01

The goal of the BioSPICE program is to create a framework that provides biologists access to the most current computational tools. At the program midpoint, the BioSPICE member community has produced a software system that comprises contributions from approximately 20 participating laboratories integrated under the BioSPICE Dashboard and a methodology for continued software integration. These contributed software modules are the BioSPICE Dashboard, a graphical environment that combines Open Agent Architecture and NetBeans software technologies in a coherent, biologist-friendly user interface. The current Dashboard permits data sources, models, simulation engines, and output displays provided by different investigators and running on different machines to work together across a distributed, heterogeneous network. Among several other features, the Dashboard enables users to create graphical workflows by configuring and connecting available BioSPICE components. Anticipated future enhancements to BioSPICE include a notebook capability that will permit researchers to browse and compile data to support model building, a biological model repository, and tools to support the development, control, and data reduction of wet-lab experiments. In addition to the BioSPICE software products, a project website supports information exchange and community building.

Combining Open-Source Packages for Planetary Exploration

Science.gov (United States)

Schmidt, Albrecht; Grieger, Björn; Völk, Stefan

2015-04-01

The science planning of the ESA Rosetta mission has presented challenges which were addressed with combining various open-source software packages, such as the SPICE toolkit, the Python language and the Web graphics library three.js. The challenge was to compute certain parameters from a pool of trajectories and (possible) attitudes to describe the behaviour of the spacecraft. To be able to do this declaratively and efficiently, a C library was implemented that allows to interface the SPICE toolkit for geometrical computations from the Python language and process as much data as possible during one subroutine call. To minimise the lines of code one has to write special care was taken to ensure that the bindings were idiomatic and thus integrate well into the Python language and ecosystem. When done well, this very much simplifies the structure of the code and facilitates the testing for correctness by automatic test suites and visual inspections. For rapid visualisation and confirmation of correctness of results, the geometries were visualised with the three.js library, a popular Javascript library for displaying three-dimensional graphics in a Web browser. Programmatically, this was achieved by generating data files from SPICE sources that were included into templated HTML and displayed by a browser, thus made easily accessible to interested parties at large. As feedback came and new ideas were to be explored, the authors benefited greatly from the design of the Python-to-SPICE library which allowed the expression of algorithms to be concise and easier to communicate. In summary, by combining several well-established open-source tools, we were able to put together a flexible computation and visualisation environment that helped communicate and build confidence in planning ideas.

Determination of Aflatoxin B1 Levels in Organic Spices and Herbs

Science.gov (United States)

Tosun, Halil; Arslan, Recep

2013-01-01

Organically produced spices and herbs were analyzed for determination of aflatoxin B1 (AFB1) by ELISA using immunoaffinity column. For this purpose 93 organic spices and 37 organic herbs were randomly selected from organic markets and organic shops in Turkey. AFB1 was detected in 58 organic spice and 32 organic herb samples. Among organic spice samples, the maximum value was detected in cinnamon sample (53 μg/kg). AFB1 was not detected in thyme samples. AFB1 levels of 41 organic spice samples were above the EU regulatory limit (5 μg/kg). Among organic herb samples the highest concentration of AFB1 (52.5 μg/kg) was detected in a rosehip sample. AFB1 levels of 21 organic herb samples were above the regulatory limits of the European Union. These results showed that more stringent measures must be taken for the prevention of mold contamination in the production of organic spices and herbs. PMID:23766719

Ammonia gas permeability of meat packaging materials.

Science.gov (United States)

Karim, Faris; Hijaz, Faraj; Kastner, Curtis L; Smith, J Scott

2011-03-01

Meat products are packaged in polymer films designed to protect the product from exterior contaminants such as light, humidity, and harmful chemicals. Unfortunately, there is almost no data on ammonia permeability of packaging films. We investigated ammonia permeability of common meat packaging films: low-density polyethylene (LDPE; 2.2 mil), multilayer polyolefin (MLP; 3 mil), and vacuum (V-PA/PE; 3 mil, 0.6 mil polyamide/2.4 mil polyethylene). The films were fabricated into 10 × 5 cm pouches and filled with 50 mL deionized water. Pouches were placed in a plexiglass enclosure in a freezer and exposed to 50, 100, 250, or 500 ppm ammonia gas for 6, 12, 24, and 48 h at -17 ± 3 °C and 21 ± 3 °C. At freezing temperatures, no ammonia residues were detected and no differences in pH were found in the water. At room temperature, ammonia levels and pH of the water increased significantly (P packaging materials have low ammonia permeability and protect meat products exposed to ammonia leaks during frozen storage.

Disinfestation of whole and ground spices by gamma-irradiation

International Nuclear Information System (INIS)

Padwal-Desai, S.R.; Sharma, Arun; Amonkar, S.V.

1987-01-01

Number of insect species were identified in chilli (Capsicum annum Linn), turmeric (Curcuma longa Linn), ginger (Zingiber officinale Roscoe), pepper (Piper nigrum Linn) and coriander (Coriandrum sativum) and also in two commercial brands of prepacked ground spices. Lasioderma serricorne (Cigarette beetle), Oryzaephilus surinamensis (Saw toothed grain beetle), Rhizopertha dominica (Lesser grain borer), Sitotroga cerealella (Angoumois grain moth) and Tribolium castaneum (Red flour beetle) were the predominant pest species found in these spices. Exposure of spices to Co 60 gamma irradiation at 1 kGy dose level did not show adult emergence of insects in these species during storage at ambient temperature (28-30degC) indicating that the radiation dose (10 kGy) that has been shown to be effective for microbial decontamination of spices destroys insect pests as well. (author). 8 refs

Improvement of food packaging related properties in whey protein isolate‑based nanocomposite films and coatings by addition of montmorillonite nanoplatelets

Science.gov (United States)

Schmid, Markus; Merzbacher, Sarah; Brzoska, Nicola; Müller, Kerstin; Jesdinszki, Marius

2017-11-01

In the present study the effects of the addition of montmorillonite (MMT) nanoplatelets on whey protein isolate (WPI)-based nanocomposite films and coatings were investigated. The main objective was the development of WPI-based MMT-nanocomposites with enhanced barrier and mechanical properties. WPI-based nanocomposite cast-films and coatings were prepared by dispersing 0 % (reference sample), 3 %, 6 %, 9 % (w/w protein) MMT, or, depending on the protein concentration, also 12 % and 15 % (w/w protein) MMT into native WPI-based dispersions, followed by subsequent denaturation during the drying and curing process. The natural MMT nanofillers could be randomly dispersed into film-forming WPI-based nanodispersions, displaying good compatibility with the hydrophilic biopolymer matrix. As a result, by addition of 15 % (w/w protein) MMT into 10 % (w/w dispersion) WPI-based cast-films or coatings, the oxygen permeability (OP) was reduced by 91 % for glycerol-plasticized and 84 % for sorbitol-plasticized coatings, water vapor transmission rate (WVTR) was reduced by 58 % for sorbitol-plasticized cast-films. Due to the addition of MMT- nanofillers the Young’s modulus and tensile strength improved by 315 % and 129 %, respectively, whereas elongation at break declined by 77 % for glycerol-plasticized cast-films. In addition, comparison of plasticizer type revealed that sorbitol-plasticized cast-films were generally stiffer and stronger, but less flexible compared glycerol-plasticized cast-films. Viscosity measurements demonstrated good processability and suitability for up-scaled industrial processes of native WPI-based nanocomposite dispersions, even at high nanofiller-loadings. These results suggest that the addition of natural MMT- nanofillers into native WPI-based matrices to form nanocomposite films and coatings holds great potential to replace well-established, fossil-based packaging materials for at least certain applications such as oxygen barriers as part of

Effect of some Nigerian spices on biodeterioration of tilapia and cat ...

African Journals Online (AJOL)

This research is in two phases, one phase investigated the use of spices to inhibit the quick deterioration of fish. Spices used ere Xylopia aethiopica, Capsicum frutescens, Zingiber officinale, Piper guineense. Fishes used were Clarias gariepinus and Tilapia guineensis. Blended spices were applied on the fishes and kept ...

Effects of irradiation upon spices

Energy Technology Data Exchange (ETDEWEB)

1978-04-01

ESR studies were performed on untreated and irradiated samples of paprika powder, ground black pepper, and a spice mixture of the following composition: paprika, 55%; black pepper, 14%; allspice, 9%; coriander, 9%; marjoram, 7%; cumin, 4%; and nutmeg, 2%. Gamma radiation doses from 0.5 to 5 Mrad were applied. In the case of paprika samples, the effect of moisture content on the formation and disappearance of radiation-induced free radicals was also investigated. Shortly after irradiation (on the day of radiation treatment) high amounts of free radicals were detected in irradiated spice samples but they diminished upon storage. After a period of 3 months the ESR signals of the irradiated samples approximated those of the controls. The free radicals found in unirradiated ground spices did not disappear during a storage period as long as one year. The formation and disappearance of radiation-induced free radicals were found to be strongly affected by the moisture content of samples. If a sample of low moisture content containing a high free radical concentration after irradiation was placed in an atmosphere of higher moisture content, the free radicals decayed rapidly.

Spice: discovery of phenotype-determining component interplays

Directory of Open Access Journals (Sweden)

Chen Zhengzhang

2012-05-01

Full Text Available Abstract Background A latent behavior of a biological cell is complex. Deriving the underlying simplicity, or the fundamental rules governing this behavior has been the Holy Grail of systems biology. Data-driven prediction of the system components and their component interplays that are responsible for the target system’s phenotype is a key and challenging step in this endeavor. Results The proposed approach, which we call System Phenotype-related Interplaying Components Enumerator (Spice, iteratively enumerates statistically significant system components that are hypothesized (1 to play an important role in defining the specificity of the target system’s phenotype(s; (2 to exhibit a functionally coherent behavior, namely, act in a coordinated manner to perform the phenotype-specific function; and (3 to improve the predictive skill of the system’s phenotype(s when used collectively in the ensemble of predictive models. Spice can be applied to both instance-based data and network-based data. When validated, Spice effectively identified system components related to three target phenotypes: biohydrogen production, motility, and cancer. Manual results curation agreed with the known phenotype-related system components reported in literature. Additionally, using the identified system components as discriminatory features improved the prediction accuracy by 10% on the phenotype-classification task when compared to a number of state-of-the-art methods applied to eight benchmark microarray data sets. Conclusion We formulate a problem—enumeration of phenotype-determining system component interplays—and propose an effective methodology (Spice to address this problem. Spice improved identification of cancer-related groups of genes from various microarray data sets and detected groups of genes associated with microbial biohydrogen production and motility, many of which were reported in literature. Spice also improved the predictive skill of the

Covalent immobilization of lysozyme on ethylene vinyl alcohol films for nonmigrating antimicrobial packaging applications.

Science.gov (United States)

Muriel-Galet, V; Talbert, J N; Hernandez-Munoz, P; Gavara, R; Goddard, J M

2013-07-10

The objective of this study was to develop a new antimicrobial film, in which lysozyme was covalently attached onto two different ethylene vinyl alcohol copolymers (EVOH 29 and EVOH 44). The EVOH surface was modified with UV irradiation treatment to generate carboxylic acid groups, and lysozyme was covalently attached to the functionalized polymer surface. Surface characterization of control and modified films was performed using attenuated total reflectance Fourier transform infrared spectroscopy (ATR-FTIR) and dye assay. The value of protein loading after attachment on the surface was 8.49 μg protein/cm(2) and 5.74 μg protein/cm(2) for EVOH 29 and EVOH 44, respectively, after 10 min UV irradiation and bioconjugation. The efficacy of the EVOH-lysozyme films was assessed using Micrococcus lysodeikticus. The antimicrobial activity of the films was tested against Listeria monocytogenes and was similar to an equivalent amount of free enzyme. The reduction was 1.08 log for EVOH 29-lysozyme, 0.95 log for EVOH 44-lysozyme, and 1.34 log for free lysozyme. This work confirmed the successful use of lysozyme immobilization on the EVOH surface for antimicrobial packaging.

Anti-microbial polymer films for food packaging: Poster at the 3rd International Symposium on Food Packaging: Ensuring the Safety, Quality and Traceability of Foods, 17-19 November 2004, Barcelona, Spain

OpenAIRE

Sandmeier, D.; Kensbock, E.

2004-01-01

Anti-microbial fitted polymers can protect the surface of food from unwanted microorganisms like bacteria, yeast and mould or prevent or suppress their growth. This type of active packaging contributes to a better quality and shelf life. Today the extended use of polymers offers new possibilities to construct anti-microbial packaging materials. There are two different mechanisms of anti-microbial fitted films, surface fixed anti-microbial groups or release of active agents. Based on the relea...

Spices: Therapeutic Potential in Cardiovascular Health.

Science.gov (United States)

Rastogi, Subha; Pandey, Madan Mohan; Rawat, Ajay Kumar Singh

2017-01-01

Dietary factors play a key role in the development as well as prevention of certain human diseases, including cardiovascular diseases. Currently there has been an increase in global interest to identify medicinal plants that are pharmacologically effective and have low or no side effects for use in preventive medicine. Culinary herbs and spices are an important part of human nutrition in all the cultures of the world. There is a growing amount of literature concerning the potential benefits of these herbs and spices from a health perspective especially in conferring protection against cardiovascular diseases. The objective of this review is to provide information on the recent scientific findings on some common spices that have a distinct place in folk medicine in several of the Asian countries as well as on their traditional uses for the role they can play in the management of heart diseases and which may be useful in defining cost effective and inexpensive interventions for the prevention and control of CVDs. Systematic literature searches were carried out and the available information on various medicinal plants traditionally used for cardiovascular disorders was collected via electronic search (using Pubmed, SciFinder, Scirus, GoogleScholar, JCCC@INSTIRC and Web of Science) and a library search for articles published in peerreviewed journals. No restrictions regarding the language of publication were imposed. This article highlights the recent scientific findings on four common spices viz. Greater cardamom (Amomum subulatum Roxb.), Coriander (Coriandrum sativum L.), Turmeric (Curcuma longa L.) and Ginger (Zingiber officinale Roscoe), for the role they can play in the management of heart diseases. Although they have been used by many cultures since ancient times and have been known to exhibit several medicinal properties, current research shows that they can also be effectively used for the prevention and control of CVDs. Although scientific evidences supporting

Design and characterization of controlled-release edible packaging films prepared with synergistic whey-protein polysaccharide complexes.

Science.gov (United States)

Liu, Fei; Jiang, Yanfeng; Du, Bingjian; Chai, Zhi; Jiao, Tong; Zhang, Chunyue; Ren, Fazheng; Leng, Xiaojing

2013-06-19

This paper describes an investigation into the properties of a doubly emulsified film incorporated with protein-polysaccharide microcapsules, which serves as a multifunctional food packaging film prepared using common edible materials in place of petroleum--based plastics. The relationships between the microstructural properties and controlled release features of a series of water-in-oil-in-water (W/O/W) microcapsulated edible films prepared in thermodynamically incompatible conditions were analyzed. The hydrophilic riboflavin (V(B2)) nano-droplets (13-50 nm) dispersed in α-tocopherol (V(E)) oil phase were embedded in whey protein-polysaccharide (WPs) microcapsules with a shell thickness of 20-56 nm. These microcapsules were then integrated in 103 μm thick WPs films. Different polysaccharides, including gum arabic (GA), low-methoxyl pectin (LMP), and κ-carrageenan (KCG), exhibited different in vitro synergistic effects on the ability of both films to effect enteric controlled release of both vitamins. GA, which showed a strong emulsifying ability, also showed better control of V(E) than other polysaccharides, and the highly charged KCG showed better control of V(B2) than GA did.

Characterization of Active Packaging Films Made from Poly(Lactic Acid/Poly(Trimethylene Carbonate Incorporated with Oregano Essential Oil

Directory of Open Access Journals (Sweden)

Dong Liu

2016-05-01

Full Text Available Antimicromial and antioxidant bioactive films based on poly(lactic acid/poly(trimenthylene carbonate films incorporated with different concentrations of oregano essential oil (OEO were prepared by solvent casting. The antimicrobial, antioxidant, physical, thermal, microstructural, and mechanical properties of the resulting films were examined. Scanning electron microscopy analysis revealed that the cross-section of films became rougher when OEO was incorporated into PLA/PTMC blends. Differential scanning calorimetry analysis indicated that crystallinity of PLA phase decreased by the addition of OEO, but this did not affect the thermal stability of the films. Water vapor permeability of films slightly increased with increasing concentration of OEO. However, active PLA/PTMC/OEO composite films showed adequate barrier properties for food packaging application. The antimicrobial and antioxidant capacities were significantly improved with the incorporation of OEO (p < 0.05. The results demonstrated that an optimal balance between the mechanical, barrier, thermal, antioxidant, and antimicrobial properties of the films was achieved by the incorporation of 9 wt % OEO into PLA/PTMC blends.

Active food packaging technologies.

Science.gov (United States)

Ozdemir, Murat; Floros, John D

2004-01-01

Active packaging technologies offer new opportunities for the food industry, in the preservation of foods. Important active packaging systems currently known to date, including oxygen scavengers, carbon dioxide emitters/absorbers, moisture absorbers, ethylene absorbers, ethanol emitters, flavor releasing/absorbing systems, time-temperature indicators, and antimicrobial containing films, are reviewed. The principle of operation of each active system is briefly explained. Recent technological advances in active packaging are discussed, and food related applications are presented. The effects of active packaging systems on food quality and safety are cited.

Gelatin-Based Films and Coatings for Food Packaging Applications

Directory of Open Access Journals (Sweden)

Marina Ramos

2016-09-01

Full Text Available This review discusses the latest advances in the composition of gelatin-based edible films and coatings, including nanoparticle addition, and their properties are reviewed along their potential for application in the food packaging industry. Gelatin is an important biopolymer derived from collagen and is extensively used by various industries because of its technological and functional properties. Nowadays, a very wide range of components are available to be included as additives to improve its properties, as well as its applications and future potential. Antimicrobials, antioxidants and other agents are detailed due to the fact that an increasing awareness among consumers regarding healthy lifestyle has promoted research into novel techniques and additives to prolong the shelf life of food products. Thanks to its ability to improve global food quality, gelatin has been particularly considered in food preservation of meat and fish products, among others.

Effect of packaging films on the microflora of gamma irradiated vienna sausages

International Nuclear Information System (INIS)

Ito, Hitoshi; Watanabe, Hiroshi; Aoki, Shohei; Sato, Tomotaro

1977-01-01

Slime production of radurized VS (vienna sausage) was prevented largely in a package of O 2 gas unpermeable films such as K-cellophane and EG-Q more than cellophane-polyethylene film when packed with N 2 gas and stored at 10 0 C, 90% r.h. All of the total microbial count in non-irradiated VS packed in every film reached 1 x 10 6 per gram after 2 to 3 days storage, and slime production was observed at this level. In the case of radurized VS, the total count reached 1 x 10 6 per gram after 4 to 5 days at 300 krad and after 7 to 8 days at 500 krad in cellophane-polyethylene, while it prolonged for 7 to 9 days at 300 krad and for more than 13 or 15 days at 500 krad in K-cellophane or EG-Q. The main microorganisms occurring in non-irradiated VS packed with N 2 or CO 2 gas in K-cellophane or EG-Q were lactic acid bacteria, and the growth of other organisms such as MA (an Intermediate type of Moraxella-Acinetobacter), yeasts and Micrococcus was suppressed under these conditions. The growth of surviving organisms consisting of MA and yeasts in radurized VS was also suppressed. A small amount of off-flavor detected after irradiation at 500 krad disappeared in cellophane-polyethylene after 7 days storage. But it remained in the O 2 gas unpermeable films. (auth.)

A review on spices. Present status of decontamination techniques such as gamma irradiation

International Nuclear Information System (INIS)

Gottschalk, H.M.

1977-01-01

The problem of flavour-preserving conservation of spices is described and discussed with a view to their use in the food industry. A number of possible ways of spice and spice extract conservation are presented. The main problem in spice conservation is the removal of contaminating microorganisms without loss or adulteration of taste. The number of microorganisms in spices is about 10 3 to 10 8 per g spice. Among these are soil microorganisms such as aerobic spoilage organisms, spore-formers, proteolytic and gas-producing bacteria. The incorporation of 0.1-1% spices into meat products may lead to a contamination of 10 5 to 10 6 organisms/g product. Extracted spice oils, on the other hand, are free of microorganisms. A number of physical and chemical sterilisation techniques are proposed. Radiosterilisation, in particular by means of gamma rays, is dealt with in detail. Here, a dose of 0.33 to 1.5 Mrad will kill the vegetative microorganisms, and complete sterilisation is achieved at 1.5 to 2.5 Mrad. Combination with heat or chemicals may bring about a 20% reduction in the amount of ionizing radiation required. There were no quality losses in the spices. Legalisation of ionizing radiation for spice conservation will require further tests of safety to be carried out. (AJ) [de

Viscosity measurement - probably a means for detecting radiation treatment of spices?

International Nuclear Information System (INIS)

Heide, L.; Albrich, S.; Boegl, K.W.

1987-12-01

The viscosity of 13 different spices and dried vegetables in total was measured. Optimal conditions were first determined for each product, i.e. concentration, pH-value, temperature, particle size and soaking time. For method evaluation, examinations were primarily performed to study the effect of storage, the reproducibility and the influence of the different varieties of the same spice. In supplement, for pepper, the viscosity was measured as a function of radiation dose. In summation, significant changes in the gel forming capability after irradiation could be observed after preliminary experiments in 8 dried spices (ginger, carrots, leek, cloves, pepper, celery, cinnamon and onions). With 3 spices (ginger, pepper and cinnamon) could the results from examining all different varieties of the same spice be substantiated. An additional influence of storage time on viscosity could not be proved during the investigative period of 8 months. Generally seen, there is no possibility of being able to identify an irradiated spice on the basis of viscosity measurements alone, since the difference between the varieties of one and the same spice is considerably great. However, radiation treatment can be reliably excluded with ginger, pepper and cinnamon, if the viscosities are high (10-20 Pa x s). (orig./MG) [de

Effect of gamma irradiation on essential oils and lipids in spices

International Nuclear Information System (INIS)

Kaneko, Nobutada; Ito, Hitoshi; Ishigaki, Isao

1991-01-01

Seven kinds of spices were irradiated with gamma-rays at the dose of 5 to 80 kGy. Studies of radiation effect on lipids in each spice were carried out by measuring peroxide value (POV), iodine value (IV), acid value (AV) and analysis of gas-chromatography (GC). POV in each spice was gradually increased with increasing absorbed doses. The increase of POV in nutmeg was higher than those of other spices, and it was suggested that those increase of POV values were related to lipid contents in spices. A little increase of IV and AV were also observed as same amount of POV by the irradiation up to 80 kGy. From the GC analysis of lipids in each spice, components were not changed even irradiated up to 50 kGy of gamma-rays. Radiation effect on components of essential oils in each spice were also analyzed by headspace-GC (HS-GC), and any degradation of components were not observed up to 50 kGy of irradiation even analyzed by GC after separation to hydrocarbon and oxygen compounds. On the contrary, essential oils of cloves sterilized by heat treatment were apparently decreased as compared with irradiated and non-irradiated cloves. (author)

Effect of gamma irradiation on essential oils and lipids in spices

Energy Technology Data Exchange (ETDEWEB)

Kaneko, Nobutada; Ito, Hitoshi; Ishigaki, Isao [Japan Atomic Energy Research Inst., Takasaki, Gunma (Japan). Takasaki Radiation Chemistry Research Establishment

1991-11-01

Seven kinds of spices were irradiated with gamma-rays at the dose of 5 to 80 kGy. Studies of radiation effect on lipids in each spice were carried out by measuring peroxide value (POV), iodine value (IV), acid value (AV) and analysis of gas-chromatography (GC). POV in each spice was gradually increased with increasing absorbed doses. The increase of POV in nutmeg was higher than those of other spices, and it was suggested that those increase of POV values were related to lipid contents in spices. A little increase of IV and AV were also observed as same amount of POV by the irradiation up to 80 kGy. From the GC analysis of lipids in each spice, components were not changed even irradiated up to 50 kGy of gamma-rays. Radiation effect on components of essential oils in each spice were also analyzed by headspace-GC (HS-GC), and any degradation of components were not observed up to 50 kGy of irradiation even analyzed by GC after separation to hydrocarbon and oxygen compounds. On the contrary, essential oils of cloves sterilized by heat treatment were apparently decreased as compared with irradiated and non-irradiated cloves. (author).

21 CFR 182.10 - Spices and other natural seasonings and flavorings.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 3 2010-04-01 2009-04-01 true Spices and other natural seasonings and flavorings. 182.10 Section 182.10 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN... Provisions § 182.10 Spices and other natural seasonings and flavorings. Spices and other natural seasonings...

21 CFR 582.10 - Spices and other natural seasonings and flavorings.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 6 2010-04-01 2010-04-01 false Spices and other natural seasonings and flavorings. 582.10 Section 582.10 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN... General Provisions § 582.10 Spices and other natural seasonings and flavorings. Spices and other natural...

SPICE: An innovative, flexible instrument concept

Science.gov (United States)

Nishioka, Kenji; Cauffman, D. P.; Jurcevich, B.; Mendez, David J.; Ryder, James T.

1994-01-01

Studies and plans for orbital capture of cosmic dust and interplanetary dust particles (IDP's) looked very bright with the advent of space station Freedom (SSF) and formal selection of Cosmic Dust Collection Facility (CDCF) as an attached payload in 1990. Unfortunately it has been downhill since its selection, culminating in CDCF being dropped as attached payload in the SSF redesign process this year. This action was without any input from the science or cosmic dust communities. The Exobiology Intact Capture Experiment (Exo-ICE) as an experiment on CDCF was also lost. Without CDCF, no facility-class instrument for cosmic dust studies is available or planned. When CDCF (and Exo-ICE) was selected as a SSF attached payload, an exercise called the small particle intact capture experiment (SPICE) was started for Exo-ICE to develop an understanding and early testing of the necessary expertise and technology for intact capture of cosmic dust and IDP's. This SPICE activity looks to fly small, meter square or less, collection area experiments on early orbital platforms of opportunity such as EURECA, MIR, WESTAR, and others, including the shuttle. The SPICE activity has focused on developing techniques and instrument concepts to capture particles intact and without inadvertent contamination. It began with a survey and screening of available capture media concepts and then focused on the development of a capture medium that can meet these requirements. Evaluation and development of the chosen capture medium, aerogel (a silicon oxide gel), has so far lived up to the expectations of meeting the requirements and is highlighted in a companion paper at this workshop. Others such as McDonnell's Timeband Capture Cell Experiment (TICCE) on EuReCa and Tsuo's GAS-CAN lid experiments on STS 47 and 57 have flown aerogel, but without addressing the contamination issue/requirement, especially regarding organics. Horz, Zolenskym and others have studied and have also been advocates for its

SPICE: An innovative, flexible instrument concept

Science.gov (United States)

Nishioka, Kenji; Cauffman, D. P.; Jurcevich, B.; Mendez, David J.; Ryder, James T.

Studies and plans for orbital capture of cosmic dust and interplanetary dust particles (IDP's) looked very bright with the advent of space station Freedom (SSF) and formal selection of Cosmic Dust Collection Facility (CDCF) as an attached payload in 1990. Unfortunately it has been downhill since its selection, culminating in CDCF being dropped as attached payload in the SSF redesign process this year. This action was without any input from the science or cosmic dust communities. The Exobiology Intact Capture Experiment (Exo-ICE) as an experiment on CDCF was also lost. Without CDCF, no facility-class instrument for cosmic dust studies is available or planned. When CDCF (and Exo-ICE) was selected as a SSF attached payload, an exercise called the small particle intact capture experiment (SPICE) was started for Exo-ICE to develop an understanding and early testing of the necessary expertise and technology for intact capture of cosmic dust and IDP's. This SPICE activity looks to fly small, meter square or less, collection area experiments on early orbital platforms of opportunity such as EURECA, MIR, WESTAR, and others, including the shuttle. The SPICE activity has focused on developing techniques and instrument concepts to capture particles intact and without inadvertent contamination. It began with a survey and screening of available capture media concepts and then focused on the development of a capture medium that can meet these requirements. Evaluation and development of the chosen capture medium, aerogel (a silicon oxide gel), has so far lived up to the expectations of meeting the requirements and is highlighted in a companion paper at this workshop. Others such as McDonnell's Timeband Capture Cell Experiment (TICCE) on EuReCa and Tsuo's GAS-CAN lid experiments on STS 47 and 57 have flown aerogel, but without addressing the contamination issue/requirement, especially regarding organics. Horz, Zolenskym and others have studied and have also been advocates for its

Antioxidant Activity of Spices and Their Impact on Human Health: A Review

Science.gov (United States)

Yashin, Alexander; Yashin, Yakov; Xia, Xiaoyan; Nemzer, Boris

2017-01-01

Antioxidants are substances that prevent oxidation of other compounds or neutralize free radicals. Spices and herbs are rich sources of antioxidants. They have been used in food and beverages to enhance flavor, aroma and color. Due to their excellent antioxidant activity, spices and herbs have also been used to treat some diseases. In this review article, the chemical composition and antioxidant activity of spices and culinary herbs are presented. The content of flavonoids and total polyphenols in different spices and herbs are summarized. The applications of spices and their impacts on human health are briefly described. The extraction and analytical methods for determination of antioxidant capacity are concisely reviewed. PMID:28914764

Rating of SPICES criteria to evaluate and compare curricula

NARCIS (Netherlands)

van den Berg, Henk

2004-01-01

SPICES criteria (Student-centred, Problem-based, Integrated, Community-based, Electives, Systematic) are used to describe educational strategies applied in medical schools. Application of SPICES criteria often can be just a statement since various forms of teaching with large variations are

Flavorings in Context: Spices and Herbs in Medieval Near East

OpenAIRE

Lewicka, Paulina B.

2011-01-01

Throughout history, the approach towards imported spices varied from culture to culture. In medieval and early post-medieval Europe, where spices became an exotic object of temporary desire, they were often used unskillfully and in a haphazard manner. In the Ottoman Constantinople, unlike in Europe, it was the moderate use of spices, and not overdosing them, that became a manifestation of status. As deliberate paragons of refinement, the Ottomans depreciated what they considered uncivilized w...

Cytotoxicity of extracts of spices to cultured cells.

Science.gov (United States)

Unnikrishnan, M C; Kuttan, R

1988-01-01

The cytotoxicity of the extracts from eight different spices used in the Indian diet was determined using Dalton's lymphoma ascites tumor cells and human lymphocytes in vitro and Chinese Hamster Ovary cells and Vero cells in tissue culture. Alcoholic extracts of the spices were found to be more cytotoxic to these cells than their aqueous extracts. Alcoholic extracts of several spices inhibited cell growth at concentrations of 0.2-1 mg/ml in vitro and 0.12-0.3 mg/ml in tissue culture. Ginger, pippali (native to India; also called dried catkins), pepper, and garlic showed the highest activity followed by asafetida, mustard, and horse-gram (native to India). These extracts also inhibited the thymidine uptake into DNA.

Modeling the oxygen diffusion of nanocomposite-based food packaging films.

Science.gov (United States)

Bhunia, Kanishka; Dhawan, Sumeet; Sablani, Shyam S

2012-07-01

Polymer-layered silicate nanocomposites have been shown to improve the gas barrier properties of food packaging polymers. This study developed a computer simulation model using the commercial software, COMSOL Multiphysics to analyze changes in oxygen barrier properties in terms of relative diffusivity, as influenced by configuration and structural parameters that include volume fraction (φ), aspect ratio (α), intercalation width (W), and orientation angle (θ) of nanoparticles. The simulation was performed at different φ (1%, 3%, 5%, and 7%), α (50, 100, 500, and 1000), and W (1, 3, 5, and 7 nm). The θ value was varied from 0° to 85°. Results show that diffusivity decreases with increasing volume fraction, but beyond φ = 5% and α = 500, diffusivity remained almost constant at W values of 1 and 3 nm. Higher relative diffusivity coincided with increasing W and decreasing α value for the same volume fraction of nanoparticles. Diffusivity increased as the rotational angle increased, gradually diminishing the influence of nanoparticles. Diffusivity increased drastically as θ changed from 15° to 30° (relative increment in relative diffusivity was almost 3.5 times). Nanoparticles with exfoliation configuration exhibited better oxygen barrier properties compared to intercalation. The finite element model developed in this study provides insight into oxygen barrier properties for nanocomposite with a wide range of structural parameters. This model can be used to design and manufacture an ideal nanocomposite-based food packaging film with improved gas barrier properties for industrial applications. The model will assist in designing nanocomposite polymeric structures of desired gas barrier properties for food packaging applications. In addition, this study will be helpful in formulating a combination of nanoparticle structural parameters for designing nanocomposite membranes with selective permeability for the industrial applications including membrane

Validating SPICES as a Screening Tool for Frailty Risks among Hospitalized Older Adults

Science.gov (United States)

Aronow, Harriet Udin; Borenstein, Jeff; Haus, Flora; Braunstein, Glenn D.; Bolton, Linda Burnes

2014-01-01

Older patients are vulnerable to adverse hospital events related to frailty. SPICES, a common screening protocol to identify risk factors in older patients, alerts nurses to initiate care plans to reduce the probability of patient harm. However, there is little published validating the association between SPICES and measures of frailty and adverse outcomes. This paper used data from a prospective cohort study on frailty among 174 older adult inpatients to validate SPICES. Almost all patients met one or more SPICES criteria. The sum of SPICES was significantly correlated with age and other well-validated assessments for vulnerability, comorbid conditions, and depression. Individuals meeting two or more SPICES criteria had a risk of adverse hospital events three times greater than individuals with either no or one criterion. Results suggest that as a screening tool used within 24 hours of admission, SPICES is both valid and predictive of adverse events. PMID:24876954

Characterization of Bacillus spp. from some spices and assessment ...

African Journals Online (AJOL)

One hundred twenty five samples from five different Ethiopian sauce spices were examined for the incidence and level of contamination of Bacillus species. The spices consisted of fenugreek (Trigenella foenum-graecum), black cumin (Nigella sativa), Ethiopian caraway (Trachyspermum ammi), ginger (Zingiber officinale) ...

Effect of selected spices on chemical and sensory markers in fortified rye-buckwheat cakes.

Science.gov (United States)

Przygodzka, Małgorzata; Zieliński, Henryk; Ciesarová, Zuzana; Kukurová, Kristina; Lamparski, Grzegorz

2016-07-01

The aim of this study was to find out the effect of selected spices on chemical and sensorial markers in cakes formulated on rye and light buckwheat flour fortified with spices. Among collection of spices, rye-buckwheat cakes fortified individually with cloves, nutmeg, allspice, cinnamon, vanilla, and spice mix revealed the highest sensory characteristics and overall quality. Cakes fortified with cloves, allspice, and spice mix showed the highest antioxidant capacity, total phenolics, rutin, and almost threefold higher available lysine contents. The reduced furosine content as well as free and total fluorescent intermediatory compounds were observed as compared to nonfortified cakes. The FAST index was significantly lowered in all cakes enriched with spices, especially with cloves, allspice, and mix. In contrast, browning index increased in compare to cakes without spices. It can be suggested that clove, allspice, vanilla, and spice mix should be used for production of safety and good quality cakes.

Ultra-micro trace element contents in spices from Sri Lanka

International Nuclear Information System (INIS)

Chery, C.C.; Herremans, S.; Van Lierde, V.; Vanhaecke, F.; Jasekera, R.

2008-01-01

Spices were analyzed by ICP-MS for determination of the ultra-micro trace elements in the human adult, Bi, Cd, Co, Ni, Pd, Pt, Se, Sn, Te, Tl, to complement previous results obtained by INAA and by EDXRF. The spices, originating from Sri Lanka, were curry, chilli powder and turmeric powders, coriander, cinnamon, black pepper, fennel, rampeh and curry leaves, and cumin. The analytical procedure was validated by analyzing the certified reference materials NIST SRM 1572 Citrus Leaves and NIST SRM 1573 Tomato Leaves. The results indicate that spices may contribute well to the daily optimal uptake of nutrients of a human adult. The adequacy of spices as a reference material with certified ultra micro trace elements is suggested. (author)

Lactic acid bacteria in dried vegetables and spices.

Science.gov (United States)

Säde, Elina; Lassila, Elisa; Björkroth, Johanna

2016-02-01

Spices and dried vegetable seasonings are potential sources of bacterial contamination for foods. However, little is known about lactic acid bacteria (LAB) in spices and dried vegetables, even though certain LAB may cause food spoilage. In this study, we enumerated LAB in 104 spices and dried vegetables products aimed for the food manufacturing industry. The products were obtained from a spice wholesaler operating in Finland, and were sampled during a one-year period. We picked isolates (n = 343) for species identification based on numerical analysis of their ribotyping patterns and comparing them with the corresponding patterns of LAB type strains. We found LAB at levels >2 log CFU/g in 68 (65%) of the samples, with the highest counts detected from dried onion products and garlic powder with counts ranging from 4.24 to 6.64 log CFU/g. The LAB identified were predominantly Weissella spp. (61%) and Pediococcus spp. (15%) with Weissella confusa, Weissella cibaria, Weissella paramesenteroides, Pediococcus acidilactici and Pediococcus pentosaceus being the species identified. Other species identified belonged to the genera of Enterococcus spp. (8%), Leuconostoc spp. (6%) and Lactobacillus spp. (2%). Among the LAB identified, Leuconostoc citreum, Leuconostoc mesenteroides and W. confusa have been associated with food spoilage. Our findings suggest that spices and dried vegetables are potential sources of LAB contamination in the food industry. Copyright © 2015 Elsevier Ltd. All rights reserved.

Low-angle X-ray scattering properties of irradiated spices

International Nuclear Information System (INIS)

Almeida, A.P.G.; Braz, D.; Barroso, R.C.; Lopes, R.T.

2007-01-01

The scattering of X-rays at low angles (LAXS) is a technique dominated by the coherent scattering process. One characteristic observation of low-angle coherent scattering is the so-called molecular interference effect, being characterized by the presence of one or more peaks in the forward direction of scattering. In the present study, LAXS profiles from five different spices are carefully measured in order to establish characteristic scattering signatures. Samples of Ceylon cinnamon, cumin, nutmeg, paprika and black pepper were bought in local market in Rio de Janeiro, Brazil. The LAXS patterns were obtained using a Shimadzu DRX 6000 diffractometer in reflection geometry. Coherent scattering patterns are measured for the samples for θ=5-35 o . The data were collected in 0.05 o increments every 3 s. In order to evaluate the possible molecular structure changes caused to the irradiation procedure, the signatures obtained for control (non-irradiated) spices were compared with spice samples irradiated with different doses varying from 3 to 40 kGy. The LAXS patterns of all samples were obtained after 30, 60, 90, 120 days to evaluate the effect of storage period. Scattering profiles from spices irradiated with different irradiation doses were obtained and the results compared. For each spice, there is no considerable deviation in shape in function of the irradiation dose. It indicates that the molecular structure of each analyzed spices is preserved considering the dose range chosen. The results show that the molecular structure was found to be stable during storage at the ambient temperature for up to 4 months

Ionising radiation effects on food packaging

International Nuclear Information System (INIS)

Ragni, P.; Segre, A. L.; Capitani, D.; Danesi, P.R.

2001-01-01

The main aim of any food irradiation treatment is to guarantee the best safe quality of the products, reducing the spreading risk ( c ross-contamination ) for several food-associated diseases. Actually, over 40 countries provide clearances for the treatment of about 45 different types of foodstuffs. EU has to homogenise the situation within the associated States. With the European directive 1999/2/EC Italy, as other EU countries, already has brought into force their regulations to comply. The current Italian regulation on irradiation treatment of foodstuffs is referred since 1996 as follows: a) potatoes, onions and garlic; b) spices, herbs and condiments microbial. The new (April 2001) Italian law allows the possibility to ask for special permission of treatment for other foodstuff which is possible to treat in other E.U. countries. Large majority of foods are submitted to irradiation treatment after they have been packaged. In Dutch cases the study of radiation effects on the package becomes crucial, also because polymeric materials may be affected by ionizing radiation. We performed our studies on several materials employed in food packaging, with a particular care to the role of anti-oxidant additives present in food packaging materials. The attention is pointed on the possible chemical-physical effects induced by radiation on foodstuff packaging. After irradiation in plastic materials two main effects may occur: degradation and cross-linking. The result depending on the comparative rates of the two actions. This kind of information was successfully obtained using NMR methods on a large number of polymers effectively used for the food packaging procedures

Potential Health Risk Assessment of Cr, Cu, Fe and Zn for Human Population via Consumption of Commercial Spices; a Case Study of Hamedan City, Iran

Directory of Open Access Journals (Sweden)

Sobhanardakani S.* PhD

2016-09-01

Full Text Available Abstract Aims: Spices are sources of many bioactive compounds that can improve the taste of food as well as affecting the digestion and metabolism. Along with that, they may also contain some substances as heavy metals, which have harmful effects on the body. The aim of present study was to assess the potential health risk of Cr, Cu, Fe and Zn contents of cardamom, curry powder and turmeric in Hamedan City, Iran. Instrument & Methods: 18 industrially packaged and weighted spice samples (cardamom, curry powder and turmeric belonging to 6 famous brands were bought from different supermarkets of Hamedan City, Iran, in 2015. The human health risks posed by chronic exposure to the heavy metals were assessed by computing the average daily intake of metal. The health risk index (HRI for the local population through the consumption of spice was assessed using DIM/RfD formula. Data were analyzed using ANOVA, DMS post-hoc, Tukey HSD and Pearson's correlation coefficient tests. Findings: Cr was detected in spice samples in 0.08-1.67mg/kg, Cu 0.05-1.28mg/kg, Fe 1.04-6.89mg/kg and Zn 0.40-2.25mg/kg. The mean concentration of Cu, Fe and Zn were lower than MPL. The DIM values for the examined spice samples were below the recommended values. Conclusion: The levels of Cr, Cu, Fe and Zn are less than the MPL in cardamom, curry powder and turmeric in Hamedan City, Iran.

Corrosion of orthodontic brackets in different spices: in vitro study.

Science.gov (United States)

Chaturvedi, T P

2014-01-01

Moist environment in the mouth varies and causes variable amounts of corrosion of dental materials. This is of concern particularly when metallic implants, metallic fillings, orthodontic appliances are placed in the hostile electrolytic environment in the human mouth. Components of diet rich in salt and spices are important factors influencing the corrosion of metallic appliances placed in the oral cavity. To study in vitro corrosion of orthodontic metallic brackets immersed in solutions of salt and spices in artificial saliva. Orthodontic brackets were used for corrosion studies in artificial saliva, salt, and spices using electrochemical technique and surface analysis. Electrochemical studies using different parameters were done in solutions of artificial saliva containing salt and spices. Photomicrographs from the optical microscope were also obtained. RESULTS of corrosion studies have clearly demonstrated that certain spices such as turmeric and coriander are effective in reducing corrosion, whereas salt and red chili have been found to enhance it. Surface analysis of small pits present on the surface of the as-received bracket will initiate corrosion which leads to more pitting.

Development of a microbiological irradiation detection method for spices

International Nuclear Information System (INIS)

Koshikawa, T.; Takekawa, T.; Miyahara, M.

2009-01-01

In order to judge whether certain spices had been irradiated or not, we examined the possibility of developing a method based on the microbiological examination of spices. We used the total bacteria count in conjunction with the ratio of B. megaterium and B. cereus to the total bacteria count. The examination results of 6 kinds of spices with or without irradiation (black pepper, white pepper, coriander, paprika, ginger and turmeric), were as follows. Total bacteria counts over 10E5 CFU/g indicated that the samples were 'unirradiated'. When the total bacteria count was less than 10E5 CFU/g, and the ratio of B. megaterium and B. cereus to the total count was more than 30%, a history of irradiation of the samples was indicated. When ratios of B. megaterium and B. cereus were less than 30% and the total bacteria count was also less than 10E5 CFU/g, 'uncertainty' of irradiation was indicated. In this case, it would be possible to confirm whether spices were 'unirradiated' or 'irradiated' by using another detection method. This detection method was applicable to other spices except for paprika. The samples judged as 'irradiated' by using this detection method, surely proved to have a history of irradiation treatment

Postharvest Processing and Benefits of Black Pepper, Coriander, Cinnamon, Fenugreek, and Turmeric Spices.

Science.gov (United States)

Balasubramanian, S; Roselin, P; Singh, K K; Zachariah, John; Saxena, S N

2016-07-26

Spices are prime source for flavor, aroma, and taste in cuisines and play an active role as medicines due to their high antioxidant properties. As medicine or food, the importance of spices cannot be overemphasized. The medicinal values of spices are very well established in treating various ailments like cancer, fever, malaria, stomach offset, nausea, and many more. A spice may be available in several forms: fresh, whole dried, or pre-ground dried which requires further processing to be utilized in the form of value-added product. This review paper deals with the cultivation, postharvesting, chemical composition, uses, health, and medicinal benefits of the selected spice viz., black pepper, coriander, cinnamon, fenugreek, turmeric, and technological advances in processing of spices viz., super critical fluid extraction, cryogenic grinding, and microencapsulation etc. This paper also focuses on issues related to utilization of spices toward its high end-product development and characterization in pharmaceuticals and other medicinal purposes. The availability of different spices and their varietal differences and location have their pertinent characters, which are much demanding to refine postharvest and processing to assure its quality in the international market.

UV protective zinc oxide coating for biaxially oriented polypropylene packaging film by atomic layer deposition

Energy Technology Data Exchange (ETDEWEB)

Lahtinen, Kimmo, E-mail: kimmo.lahtinen@lut.fi [ASTRaL, Lappeenranta University of Technology, Sammonkatu 12, FI-50130 Mikkeli (Finland); Kääriäinen, Tommi, E-mail: tommi.kaariainen@colorado.edu [ASTRaL, Lappeenranta University of Technology, Sammonkatu 12, FI-50130 Mikkeli (Finland); Johansson, Petri, E-mail: petri.johansson@tut.fi [Paper Converting and Packaging Technology, Tampere University of Technology, P.O.Box 589, FI-33101 Tampere (Finland); Kotkamo, Sami, E-mail: sami.kotkamo@tut.fi [Paper Converting and Packaging Technology, Tampere University of Technology, P.O.Box 589, FI-33101 Tampere (Finland); Maydannik, Philipp, E-mail: philipp.maydannik@lut.fi [ASTRaL, Lappeenranta University of Technology, Sammonkatu 12, FI-50130 Mikkeli (Finland); Seppänen, Tarja, E-mail: tarja.seppanen@lut.fi [ASTRaL, Lappeenranta University of Technology, Sammonkatu 12, FI-50130 Mikkeli (Finland); Kuusipalo, Jurkka, E-mail: jurkka.kuusipalo@tut.fi [Paper Converting and Packaging Technology, Tampere University of Technology, P.O.Box 589, FI-33101 Tampere (Finland); Cameron, David C., E-mail: david.cameron@miktech.fi [ASTRaL, Lappeenranta University of Technology, Sammonkatu 12, FI-50130 Mikkeli (Finland)

2014-11-03

Biaxially oriented polypropylene (BOPP) packaging film was coated with zinc oxide (ZnO) coatings by atomic layer deposition (ALD) in order to protect the film from UV degradation. The coatings were made at a process temperature of 100 °C using diethylzinc and water as zinc and oxygen precursors, respectively. The UV protective properties of the coatings were tested by using UV–VIS and infrared spectrometry, differential scanning calorimetry (DSC) and a mechanical strength tester, which characterised the tensile and elastic properties of the film. The results obtained with 36 and 67 nm ZnO coatings showed that the ZnO UV protective layer is able to provide a significant decrease in photodegradation of the BOPP film under UV exposure. While the uncoated BOPP film suffered a complete degradation after a 4-week UV exposure, the 67 nm ZnO coated BOPP film was able to preserve half of its original tensile strength and 1/3 of its elongation at break after a 6-week exposure period. The infrared analysis and DSC measurements further proved the UV protection of the ZnO coatings. The results show that a nanometre scale ZnO coating deposited by ALD is a promising option when a transparent UV protection layer is sought for polymer substrates. - Highlights: • Atomic layer deposited zinc oxide coatings were used as UV protection layers. • Biaxially oriented polypropylene (BOPP) film was well protected against UV light. • Formation of UV degradation products in BOPP was significantly reduced. • Mechanical properties of the UV exposed BOPP film were significantly improved.

Determination of radiolysis products in gamma-irradiated multilayer barrier food packaging films containing a middle layer of recycled LDPE

International Nuclear Information System (INIS)

Chytiri, Stavroula; Goulas, Antonios E.; Badeka, Anastasia; Riganakos, Kyriakos A.; Petridis, Dimitrios; Kontominas, Michael G.

2008-01-01

Volatile and non-volatile radiolysis products and sensory changes of five-layer food packaging films have been determined after gamma irradiation (5-60 kGy). Barrier films were based on polyamide (PA) and low-density polyethylene (LDPE). Each film contained a middle buried layer of recycled LDPE or 100% virgin LDPE (control samples). Data showed that a large number of radiolysis products were produced such as hydrocarbons, alcohols, carbonyl compounds, carboxylic acid. These compounds were detected in the food simulant after contact with all films even at the lower absorbed doses of 5 and 10 kGy. The type and concentration of radiolysis products increased progressively with radiation dose, while no new compounds were detected as a result of the presence of recycled LDPE. In addition, irradiation dose appears to influence the sensory properties of table water in contact with films

Detection of irradiated food: Thermoluminescence analysis of spices, herbs, and spice-and-herb products. Thermolumineszenz-Analyse an Gewuerzen, Kraeutern und Gewuerz- und Kraeutermischungen

Energy Technology Data Exchange (ETDEWEB)

Schreiber, G A [Fachgebiet Lebensmittelbestrahlung, Bundesgesundheitsamt, Berlin (Germany); Helle, N [Fachgebietsgruppe Lebensmittel- und Arzneimittelbestrahlung, Bundesgesundheitsamt, Berlin (Germany); Boegl, K W

1993-09-01

About 3 and 9 months after irradiation 14 laboratories determined the thermoluminescence (TL) of mineral contaminations which were isolated from different coded spice-and-herb products. In both study periods 99% of the 317 samples (total number) were correctly identified as irradiated or non-irradiated on the basis of normalized TL intensities. Only three irradiated samples were not identified as irradiated. The results show that irradiation of spices, herbs and spice-and-herb mixtures can be clearly detected throughout the entire period in which the products are normally stored, and that the method is suitable for routine analysis in food control laboratories. (orig.)

Effect of packaging films on the microflora of gamma irradiated vienna sausages

Energy Technology Data Exchange (ETDEWEB)

Ito, H; Watanabe, H; Aoki, S; Sato, T [Japan Atomic Energy Research Inst., Takasaki, Gunma. Takasaki Radiation Chemistry Research Establishment

1977-10-01

Slime production in radurized VS (vienna sausage) was prevented to a greater extent when packaged in O/sub 2/- impermeable films such as K-cellophane and EG-Q than in cellophane-polyethylene film when packed with N/sub 2/ gas and stored at 10/sup 0/C, 90% r.h. The total microbial count in non-irradiated VS packed in every film reached 1 x 10/sup 6/ per gram after 2 to 3 days storage, and slime production was observed at this level. In the case of radurized VS, the total count reached 1 x 10/sup 6/ per gram after 4 to 5 days at 300 krad and after 7 to 8 days at 500 krad in cellophane-polyethylene, while it was prolonged for 7 to 9 days at 300 krad and for more than 13 to 15 days at 500 krad in K-cellophane or EG-Q. The main microorganisms occurring in non-irradiated VS packed with N/sub 2/ or CO/sub 2/ gas in K-cellophane or EG-Q were lactic acid bacteria, and the growth of other organisms such as MA (an intermediate type of Moraxella-Acinetobacter), yeasts, and Micrococcus was suppressed under these conditions. The growth of surviving organisms consisting of MA and yeasts in radurized VS was also suppressed. A small amount of off-flavor detected after irradiation at 500 krad disappeared in cellophane-polyethylene after 7 days storage, but it remained in the O/sub 2/ gas impermeable films.

Lead and cadmium content of spices

Energy Technology Data Exchange (ETDEWEB)

Bielig, H J; Dreyer, H; Askar, A

1977-02-02

The lead and cadmium content of various spices was determined by flameless atomic absorption (AAS). With the exception of one sample, the lead content was lower than 5 ppm, averaging a value of 2,2 ppm Pb. Thus, the maximum permissible level of 5 ppm Pb as recommended by different DIN standards, is not exceeded. The cadmium content was - except for one sample - lower than 0,5 ppm averaging a value of 0,23 ppm Cd. It can be assumed, that by spicing our dishes, the ingestion of lead and cadmium stays at a low level.

Volatile and non-volatile radiolysis products in irradiated multilayer coextruded food-packaging films containing a buried layer of recycled low-density polyethylene.

Science.gov (United States)

Chytiri, S; Goulas, A E; Badeka, A; Riganakos, K A; Kontominas, M G

2005-12-01

The effects of gamma-irradiation (5-60 kGy) on radiolysis products and sensory changes of experimental five-layer food-packaging films were determined. Films contained a middle buried layer of recycled low-density polyethylene (LDPE) comprising 25-50% by weight (bw) of the multilayer structure. Respective films containing 100% virgin LDPE as the buried layer were used as controls. Under realistic polymer/food simulant contact conditions during irradiation, a large number of primary and secondary radiolysis products (hydrocarbons, aldehydes, ketones, alcohols, carboxylic acids) were produced. These compounds were detected in the food simulant after contact with all films tested, even at the lower absorbed doses of 5 and 10 kGy (approved doses for food preservation). The type and concentration of radiolysis products increased progressively with increasing dose. Generally, there were no significant differences in radiolysis products between samples containing a buried layer of recycled LDPE and those containing virgin LDPE (all absorbed doses), indicating the good barrier properties of external virgin polymer layers. Volatile and non-volatile compounds produced during irradiation affected the sensory properties of potable water after contact with packaging films. Taste transfer to water was observed mainly at higher doses and was more noticeable for multilayer structures containing recycled LDPE, even though differences were slight.

Study on sensory test of irradiated spices

International Nuclear Information System (INIS)

Chiba, Etsuko; Iizuka, Tomoko; Ichikawa, Mariko; Kobayashi, Yasuhiko; Ukai, Mitsuko; Kikuchi, Masahiro

2016-01-01

For the spices used in curry dishes and the spices used except for curry dishes, the effects of irradiation sterilization and conventional superheated-steam sterilization were compared with sensory test. As for spices, superheated-steam sterilization reduces aroma and changes color tone compared with irradiation sterilization. Even with cooked curry, radiologically sterilized products were stronger in 'flavor before sample tasting' or 'spicy taste during sample tasting' with statistically significant difference compared with superheated-steam sterilized products. As for the comparison with spices themselves, red pepper and white/black pepper tended to be stronger in taste and pungent taste than radiologically sterilized products. In addition, superheated-steam sterilized products of red hot pepper and turmeric were very different in color from untreated products, while radiologically sterilized products showed a little difference. When comparing color and flavor in a 2D map, it was found at a glance that the radiologically sterilized product was close to the untreated product. Thia map can easily convince the merit of irradiation sterilization, and it was found to be effective for promoting risk communication. In the case of white pepper, the radiologically sterilized product showed more strong pungent than the superheated-steam sterilized product with statistically significant difference. However, not only the strength difference but also qualitative difference was perceived in flavor. (A.O.)

Application Of Electronic Nose And Ion Mobility Spectrometer To Quality Control Of Spice Mixtures

International Nuclear Information System (INIS)

Banach, U.; Tiebe, C.; Huebert, Th.

2009-01-01

The aim of the paper is to demonstrate the application of electronic nose (e-nose) and ion mobility spectrometry (IMS) to quality control and to find out product adulteration of spice mixtures. Therefore the gaseous head space phase of four different spice mixtures (spices for sausages and saveloy) was differed from original composition and product adulteration. In this set of experiments metal-oxide type e-nose (KAMINA-type) has been used, and characteristic patterns of data corresponding to various complex odors of the four different spice mixtures were generated. Simultaneously an ion mobility spectrometer was coupled also to an emission chamber for the detection of gaseous components of spice mixtures. The two main methods that have been used show a clear discrimination between the original spice mixtures and product adulteration could be distinguished from original spice mixtures.

Radiolysis products and sensory properties of electron-beam-irradiated high-barrier food-packaging films containing a buried layer of recycled low-density polyethylene.

Science.gov (United States)

Chytiri, S D; Badeka, A V; Riganakos, K A; Kontominas, M G

2010-04-01

The aim was to study the effect of electron-beam irradiation on the production of radiolysis products and sensory changes in experimental high-barrier packaging films composed of polyamide (PA), ethylene-vinyl alcohol (EVOH) and low-density polyethylene (LDPE). Films contained a middle buried layer of recycled LDPE, while films containing 100% virgin LDPE as the middle buried layer were taken as controls. Irradiation doses ranged between zero and 60 kGy. Generally, a large number of radiolysis products were produced during electron-beam irradiation, even at the lower absorbed doses of 5 and 10 kGy (approved doses for food 'cold pasteurization'). The quantity of radiolysis products increased with irradiation dose. There were no significant differences in radiolysis products identified between samples containing a recycled layer of LDPE and those containing virgin LDPE (all absorbed doses), indicating the 'functional barrier' properties of external virgin polymer layers. Sensory properties (mainly taste) of potable water were affected after contact with irradiated as low as 5 kGy packaging films. This effect increased with increasing irradiation dose.

Evaluation of biogas production potential of kitchen waste in the presence of spices.

Science.gov (United States)

Sahu, Nidhi; Sharma, Abhinav; Mishra, Priyanka; Chandrashekhar, B; Sharma, Ganesh; Kapley, Atya; Pandey, R A

2017-12-01

Anaerobic digestion (AD) of kitchen waste (KW) for biogas production is a major challenge to all over the world due to significant compositional variations in KW, such as different types and quantities of spices used for preparing food. Spices may affect the AD process owing to their antimicrobial activity. In this paper, the effect of spices (garlic, red chili, cinnamon, coriander, clove, turmeric, cardamom, black pepper) on AD of KW has been investigated. Batch experiments were carried out to determine the maximum biogas production potential, methane production rate and lag phase for biogas production. Analysis of the results revealed different magnitude of inhibition of the AD process of KW in the presence of different spices. Cinnamon, cardamom and clove resulted >85%, black pepper resulted 75%, while coriander, chili, turmeric and garlic resulted 55-70% reduction in cumulative biogas yield. Elemental analysis showed high concentration of heavy metals in the spices, which along with other bioactive components of the spices could be responsible for the inhibitory effect of the spices on biomethanation. Microbial examination of the digestate also showed a decrease in population of fermentative and methanogenic bacteria in the presence of spices. Copyright © 2017 Elsevier Ltd. All rights reserved.

Contact allergy to spices

NARCIS (Netherlands)

W. Van den Akker Th. (W.); I.D. Roesyanto-Mahadi (I.); A.W. van Toorenenbergen (Albert); Th. van Joost (Theo)

1990-01-01

textabstractA group of 103 patients suspected of contact allergy was tested with the European standard series, wood tars and spices; paprika, cinnamon, laurel, celery seed, nutmeg, curry, black pepper, cloves, while pepper, coriander, cacao and garlic. 32 patients (Group I) were selected on the

Assessment of the microbiological safety of dried spices and herbs commercialized in Spain.

Science.gov (United States)

Sospedra, Isabel; Soriano, Jose M; Mañes, Jordi

2010-12-01

Spices and herbs are natural products or their blends that must be free of extraneous matter content. Conventional production of these products implicates a number of hygienic problems so spices and herbs may be exposed to a wide range of microbial contamination during pre- and post-harvest and they can present high microbial counts. In this study, we have analyzed the microbial quality of 53 samples of spices and dry herbs collected from Spanish markets detecting a contamination of samples of spices with mesophilic aerobic counts (10%) and Enterobacteriaceae (20%). The analysis from herbs showed that the percentage of contamination was 26% in both microbiological values. Pathogenic microorganisms like Staphylococcus aureus, Yersinia intermedia, Shigella spp., Enterobacter spp., Acinetobacter calcoaceticus and Hafni alvei were also isolated from spices and herbs. These unsatisfactory results showed a poor microbiological quality. Spices and dry herbs are used as ingredients in a variety of products prepared in different ways, this fact suggests the need to provide a control system to improve the quality of herbs and spices.

Investigation of the Yeast and Mould Floras in Some Ground Spices

Directory of Open Access Journals (Sweden)

Aydın Vural

2004-01-01

Full Text Available In this study, yeast and mould floras of 60 spices samples that werecollected from different places of Diyarbakır have been investigated. Theyeast spices as Aspergillus flavus, A. fumigatus and A. niger and mouldspices as Candida tropicalis and C. albicans have been commonly isolatedfrom the spices samples.The ratios of yeast contamination in the samples of black pepper,cumin, allspice, ground hot red pepper, flaked pepper (red and flakedpepper (black, investigated in this study, have been found as % 70, % 80,% 90, % 90, % 60 and % 30 respectively. As a result of high amount ofyeast contamination in spices samples, it is thought that there is a high riskof aflatoxin presence.Using the good and hygienically producing techniques at the stages ofharvest, production, processing, storage and selling with decontaminationapplications as sterilization, microwave and irradiation become effectiveeither in to prove the microbiological quality of the spices and eliminatingof the probable aflatoxin risk due to highly yeast contamination.

Beneficial Effects of Spices in Food Preservation and Safety

Science.gov (United States)

Gottardi, Davide; Bukvicki, Danka; Prasad, Sahdeo; Tyagi, Amit K.

2016-01-01

Spices have been used since ancient times. Although they have been employed mainly as flavoring and coloring agents, their role in food safety and preservation have also been studied in vitro and in vivo. Spices have exhibited numerous health benefits in preventing and treating a wide variety of diseases such as cancer, aging, metabolic, neurological, cardiovascular, and inflammatory diseases. The present review aims to provide a comprehensive summary of the most relevant and recent findings on spices and their active compounds in terms of targets and mode of action; in particular, their potential use in food preservation and enhancement of shelf life as a natural bioingredient. PMID:27708620

Using the SPICE system to help plan and interpret space science observations

Science.gov (United States)

Acton, Charles H., Jr.

1993-01-01

A portable multimission information system named SPICE is used to assemble, archive, and provide easy user access to viewing geometry and other ancillary information needed by space scientists to interpret observations of bodies within our solar system. The modular nature of this system lends it to use in planning such observations as well. With a successful proof of concept on Voyager, the SPICE system has been adapted to the Magellan, Galileo and Mars Observer missions, and to a variety of ground based operations. Adaptation of SPICE for Cassini and the Russian Mars 94/96 projects is underway, and work on Cassini will follow, SPICE has been used to support observation planning for moving targets on the Hubble Space Telescope Project. Applications for SPICE on earth science, space physics and other astrophysics missions are under consideration.

Detection of irradiated spices using photo-stimulated luminescence technique (PSL)

Energy Technology Data Exchange (ETDEWEB)

Ramli, Ros Anita Ahmad; Yasir, Muhamad Samudi [Faculty of Science and Technology, National University of Malaysia, Bangi, 43000 Kajang, Selangor (Malaysia); Othman, Zainon; Abdullah, Wan Saffiey Wan [Malaysian Nuclear Agency, Bangi 43000 Kajang, Selangor (Malaysia)

2014-09-03

Photo-stimulated luminescence (PSL) technique was applied to detect irradiated black pepper (Piper nigrum), cinnamon (Cinnamomum verum) and turmeric (Curcuma longa) after dark storage for 1 day, 3 and 6 months. Using screening and calibrated PSL, all samples were correctly discriminated between non-irradiated and spices irradiated with doses 1, 5 and 10 kGy. The PSL photon counts (PCs) of irradiated spices increased with increasing dose, with turmeric showing highest sensitivity index to irradiation compared to black pepper and cinnamon. The differences in response are possibly attributed to the varying quantity and quality of silicate minerals present in each spice sample. PSL signals of all irradiated samples reduced after 3 and 6 months storage. The results of this study provide a useful database on the applicability of PSL technique for the detection of Malaysian irradiated spices.

Detection of irradiated spices using photo-stimulated luminescence technique (PSL)

International Nuclear Information System (INIS)

Ramli, Ros Anita Ahmad; Yasir, Muhamad Samudi; Othman, Zainon; Abdullah, Wan Saffiey Wan

2014-01-01

Photo-stimulated luminescence (PSL) technique was applied to detect irradiated black pepper (Piper nigrum), cinnamon (Cinnamomum verum) and turmeric (Curcuma longa) after dark storage for 1 day, 3 and 6 months. Using screening and calibrated PSL, all samples were correctly discriminated between non-irradiated and spices irradiated with doses 1, 5 and 10 kGy. The PSL photon counts (PCs) of irradiated spices increased with increasing dose, with turmeric showing highest sensitivity index to irradiation compared to black pepper and cinnamon. The differences in response are possibly attributed to the varying quantity and quality of silicate minerals present in each spice sample. PSL signals of all irradiated samples reduced after 3 and 6 months storage. The results of this study provide a useful database on the applicability of PSL technique for the detection of Malaysian irradiated spices

Detection of irradiated spices using photo-stimulated luminescence technique (PSL)

Science.gov (United States)

Ramli, Ros Anita Ahmad; Yasir, Muhamad Samudi; Othman, Zainon; Abdullah, Wan Saffiey Wan

2014-09-01

Photo-stimulated luminescence (PSL) technique was applied to detect irradiated black pepper (Piper nigrum), cinnamon (Cinnamomum verum) and turmeric (Curcuma longa) after dark storage for 1 day, 3 and 6 months. Using screening and calibrated PSL, all samples were correctly discriminated between non-irradiated and spices irradiated with doses 1, 5 and 10 kGy. The PSL photon counts (PCs) of irradiated spices increased with increasing dose, with turmeric showing highest sensitivity index to irradiation compared to black pepper and cinnamon. The differences in response are possibly attributed to the varying quantity and quality of silicate minerals present in each spice sample. PSL signals of all irradiated samples reduced after 3 and 6 months storage. The results of this study provide a useful database on the applicability of PSL technique for the detection of Malaysian irradiated spices.

Sterilization of commercial spices by gamma-ray irradiation and its effect to essencial oil

International Nuclear Information System (INIS)

Tajima, Makoto; Hossain, Tarib.

1989-01-01

Eleven kinds of commercial spices were irradiated with gamma-ray at the dose of 0 to 5 kGy. The microbial counts of almost all the samples were decreased under 10 3 /g by the dose of 5 kGy. The D 10 value of microbials contaminated to these spices were 1.1 to 4.3. Five kGy of gamma-ray irradiation affected to the recoveries of essencial oil from the spices. The effect was varied between spices. While the recoveries from some spices were increased, the others were decreased. (author)

Sterilization of commercial spices by gamma-ray irradiation and its effect to essencial oil

Energy Technology Data Exchange (ETDEWEB)

Tajima, Makoto (National Food Research Inst., Tsukuba, Ibaraki (Japan)); Hossain, Tarib

1989-11-01

Eleven kinds of commercial spices were irradiated with gamma-ray at the dose of 0 to 5 kGy. The microbial counts of almost all the samples were decreased under 10{sup 3}/g by the dose of 5 kGy. The D{sub 10} value of microbials contaminated to these spices were 1.1 to 4.3. Five kGy of gamma-ray irradiation affected to the recoveries of essencial oil from the spices. The effect was varied between spices. While the recoveries from some spices were increased, the others were decreased. (author).

Effects of gamma radiation (60Co) on the main physical and chemical properties of health care packaging and their compounds paper and multilayer plastic film, used for health products sterilization

International Nuclear Information System (INIS)

Porto, Karina Meschini Batista Geribello

2013-01-01

Gamma radiation is one of the technologies applied for the sterilization of packaging systems containing products for health. During sterilization process it is critical that the properties of packages are maintained. In this study two samples of commercial pouch packaging comprised of surgical grade paper on one side and the other side multilayer plastic film were irradiated with gamma rays. The following doses were applied 25 kGy (1,57 kGy/h) and 50 kGy (1,48 kGy/h). One packaging sample was paper formed by softwood fibers and multilayer plastic film based on poly(ethylene terephthalate) (PET)/polyethylene (PE). The second type of paper sample was made by a mixture of softwood and hardwood fibers and multilayer plastic film based on polyethylene terephthalate (ethylene) (PET)/polypropylene (PP). The effects of radiation on the physical and chemical properties of papers and multilayer plastic films, as well as the properties of the package were studied. The paper was the more radiation sensitive among the studied materials and radiation effects were more pronounced at brightness, pH, tearing resistance, bursting strength and tensile strength. Nonetheless, worst comparatively effects were noted on the sample made by a mixture of softwood and hardwood fibers. The porosity of paper was enhanced by 50 kGy. In the case of plastic films, radiation effects on tensile strength was the most pronounced property for both samples. In the case of the packaging the sealing resistance decreased with radiation. The effects observed for the treatment at 50 kGy were more pronounced when compared to 25 kGy. This last is the dose which is usually applied to sterilize health products. A dosimetry study was performed during irradiation at 25 kGy, 40 kGy and 50 kGy and its importance may be reported by the average dose variation 20 %. (author)

Short communication: Effect of active food packaging materials on fluid milk quality and shelf life.

Science.gov (United States)

Wong, Dana E; Goddard, Julie M

2014-01-01

Active packaging, in which active agents are embedded into or on the surface of food packaging materials, can enhance the nutritive value, economics, and stability of food, as well as enable in-package processing. In one embodiment of active food packaging, lactase was covalently immobilized onto packaging films for in-package lactose hydrolysis. In prior work, lactase was covalently bound to low-density polyethylene using polyethyleneimine and glutaraldehyde cross-linkers to form the packaging film. Because of the potential contaminants of proteases, lipases, and spoilage organisms in typical enzyme preparations, the goal of the current work was to determine the effect of immobilized-lactase active packaging technology on unanticipated side effects, such as shortened shelf-life and reduced product quality. Results suggested no evidence of lipase or protease activity on the active packaging films, indicating that such active packaging films could enable in-package lactose hydrolysis without adversely affecting product quality in terms of dairy protein or lipid stability. Storage stability studies indicated that lactase did not migrate from the film over a 49-d period, and that dry storage resulted in 13.41% retained activity, whereas wet storage conditions enabled retention of 62.52% activity. Results of a standard plate count indicated that the film modification reagents introduced minor microbial contamination; however, the microbial population remained under the 20,000 cfu/mL limit through the manufacturer's suggested 14-d storage period for all film samples. This suggests that commercially produced immobilized lactase active packaging should use purified cross-linkers and enzymes. Characterization of unanticipated effects of active packaging on food quality reported here is important in demonstrating the commercial potential of such technologies. Copyright © 2014 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Behaviour of Listeria monocytogenes in packaged fresh mushrooms (Agaricus bisporus).

Science.gov (United States)

González-Fandos, E; Olarte, C; Giménez, M; Sanz, S; Simón, A

2001-11-01

The aim of this study was to evaluate the potential of Listeria monocytogenes to grow in mushrooms packaged in two different types of PVC films when stored at 4 degrees C and 10 degrees C. Mushrooms were packed in two polymeric films (perforated and nonperforated PVC) and stored at 4 degrees C and 10 degrees C. The carbon dioxide and oxygen content inside the packages, aerobic mesophiles, psychrotrophs, Pseudomonas spp., Listeria monocytogenes, faecal coliforms, Escherichia coli, anaerobic spores and major sensory factors were determined. The mushrooms packaged in nonperforated film and stored at 4 degrees C had the most desirable quality parameters (texture, development stage and absence of moulds). Listeria monocytogenes was able to grow at 4 degrees C and 10 degrees C in inoculated mushrooms packaged in perforated and nonperforated films between 1 and 2 log units during the first 48 h. After 10 d of storage, the populations of L. monocytogenes were higher in mushrooms packaged in nonperforated film and stored at 10 degrees C. MAP followed by storage at 4 degrees C or 10 degrees C extends the shelf life by maintaining an acceptable appearance, but allows the growth and survival of L. monocytogenes. According to this study additional hurdles must be studied in order to prevent the growth of L. monocytogenes.

Irradiation of spices and herbs

International Nuclear Information System (INIS)

Saul, C.

1985-01-01

Changes in the microbiology, chemistry, mutagenicity and sensory of spices due to gamma irradiation are discussed. This process has been shown to be safe and wholesome with no effect on product quality or flavour

The SPICE Center at Bluefield State College. Final Report.

Science.gov (United States)

Roberts, David Harrill

The writing center at Bluefield State College (West Virginia) is called the SPICE Center, SPICE being an acronym for Self Paced Instruction for Competency in English. In addition to emphasizing skill acquisition and flexibility, it stresses face-to-face evaluation of written work, and places heavy emphasis on writing as process instead of writing…

Ischemic stroke after use of the synthetic marijuana "spice".

Science.gov (United States)

Freeman, Melissa J; Rose, David Z; Myers, Martin A; Gooch, Clifton L; Bozeman, Andrea C; Burgin, W Scott

2013-12-10

To report and associate acute cerebral infarctions in 2 young, previously healthy siblings with use of the street drug known as "spice" (a synthetic marijuana product, also known as "K2"), which they independently smoked before experiencing acute embolic-appearing ischemic strokes. We present history, physical examination, laboratory data, cerebrovascular imaging, echocardiogram, ECG, and hospital course of these patients. We found that in both siblings spice was obtained from the same source. The drug was found to contain the schedule I synthetic cannabinoid JWH-018. Full stroke workup was unrevealing of a stroke etiology; urine drug screen was positive for marijuana. We found that our 2 patients who smoked the street drug spice had a temporal association with symptoms of acute cerebral infarction. This association may be confounded by contaminants in the product consumed (i.e., marijuana or an unidentified toxin) or by an unknown genetic mechanism. The imaging of both patients suggests an embolic etiology, which is consistent with reports of serious adverse cardiac events with spice use, including tachyarrhythmias and myocardial infarctions.

Gastrointestinal protective effect of dietary spices during ethanol-induced oxidant stress in experimental rats.

Science.gov (United States)

Prakash, Usha N S; Srinivasan, Krishnapura

2010-04-01

Spices are traditionally known to have digestive stimulant action and to cure digestive disorders. In this study, the protective effect of dietary spices with respect to activities of antioxidant enzymes in gastric and intestinal mucosa was examined. Groups of Wistar rats were fed for 8 weeks with diets containing black pepper (0.5%), piperine (0.02%), red pepper (3.0%), capsaicin (0.01%), and ginger (0.05%). All these spices significantly enhanced the activities of antioxidant enzymes--superoxide dismutase, catalase, glutathione reductase, and glutathione-S-transferase--in both gastric and intestinal mucosa, suggesting a gastrointestinal protective role for these spices. In a separate study, these dietary spices were found to alleviate the diminished activities of antioxidant enzymes in gastric and intestinal mucosa under conditions of ethanol-induced oxidative stress. The gastroprotective effect of the spices was also reflected in their positive effect on mucosal glycoproteins, thereby lowering mucosal injury. The amelioration of the ethanol-induced decrease in the activities of antioxidant enzymes in gastric and intestinal mucosa by dietary spices suggests their beneficial gastrointestinal protective role. This is the first report on the gastrointestinal protective potential of dietary spices.

Effect of gamma irradiation on essential oils and lipids in spices

International Nuclear Information System (INIS)

Kaneko, Nobutada; Ito, Hitoshi; Ishigaki, Isao

1991-01-01

Four kinds of spices were irradiated with gamma-rays at a dose of 10 to 50 kGy. Studies on radiation effect on essential oils and lipids in spices were carried out by gas-chromatography (GC). The GC analysis of lipids in spices revealed that components were not changed even after irradiation up to 50 kGy of gamma-rays. Radiation effect on components of essential oils in spices were analyzed by headspace-GC (HS-GC) and GC after separation to hydrocarbon compounds and oxygen compounds, and any degradation of components was not observed up to 50 kGy of irradiation. On the contrary, essential oils of cloves sterilized by heat treatment were apparently decreased as compared with irradiated and non-irradiated cloves. (author)

[Advances in research of chemical constituents and pharmacological activities of common used spices].

Science.gov (United States)

Sun, Chao-nan; Zhu, Yuan; Xu, Xi-ming; Yu, Jiang-nan

2014-11-01

Spices have enjoyed a long history and a worldwide application. Of particular interest is the pharmaceutical value of spices in addition to its basic seasoning function in cooking. Concretely, equipped with complex chemical compositions, spices are of significant importance in pharmacologic actions, like antioxidant, antibacterial, antitumor, as well as therapeutical effects in gastrointestinal disorders and cardiovascular disease. Although increasing evidences in support of its distinct role in the medical field has recently reported, little information is available for substantive, thorough and sophisticated researches on its chemical constituents and pharmacological activities, especially mechanism of these actions. Therefore, in popular wave of studies directed at a single spice, this review presents systematic studies on the chemical constituents and pharmacological activities associated with common used spices, together with current typical individual studies on functional mechanism, in order to pave the way for the exploitation and development of new medicines derived from the chemical compounds of spice (such as, piperine, curcumin, geniposide, cinnamaldehyde, cinnamic acid, linalool, estragole, perillaldehyde, syringic acid, crocin).

PLA and single component silicone rubber blends for sub-zero temperature blown film packaging applications

Science.gov (United States)

Meekum, Utai; Khiansanoi, Apichart

2018-06-01

The poly(lactic acid) (PLA) blend with single component silicone rubber in the presence of reactive amino silane coupling agent and polyester polyols plasticizer were studied. The manufacturing of film packaging for sub-zero temperature applications from the PLA blend was the main objective. The mechanical properties, especially the impact strengths, of PLA/silicone blends were significantly depended on the silicone loading. The outstanding impact strengths, tested at sub-zero temperature, of the blend having silicone content of 8.0 phr was achieved. It was chosen as the best candidate for the processability improvement. Adding the talc filler into the PLA/silicone blend to enhance the rheological properties was investigated. The ductility of the talc filled blends were decreased with increasing the filler contents. However, the shear viscosity of the blend was raised with talc loading. The blend loaded with 40 phr of talc filler was justified as the optimal formula for the blown film process testing and it was successfully performed with a few difficulties. The obtained blown film showed relative good flexibility in comparison with LDPE but it has low transparency.

Multitargeting by turmeric, the golden spice: From kitchen to clinic.

Science.gov (United States)

Gupta, Subash C; Sung, Bokyung; Kim, Ji Hye; Prasad, Sahdeo; Li, Shiyou; Aggarwal, Bharat B

2013-09-01

Although much has been published about curcumin, which is obtained from turmeric, comparatively little is known about turmeric itself. Turmeric, a golden spice obtained from the rhizome of the plant Curcuma longa, has been used to give color and taste to food preparations since ancient times. Traditionally, this spice has been used in Ayurveda and folk medicine for the treatment of such ailments as gynecological problems, gastric problems, hepatic disorders, infectious diseases, and blood disorders. Modern science has provided the scientific basis for the use of turmeric against such disorders. Various chemical constituents have been isolated from this spice, including polyphenols, sesquiterpenes, diterpenes, triterpenoids, sterols, and alkaloids. Curcumin, which constitutes 2-5% of turmeric, is perhaps the most-studied component. Although some of the activities of turmeric can be mimicked by curcumin, other activities are curcumin-independent. Cell-based studies have demonstrated the potential of turmeric as an antimicrobial, insecticidal, larvicidal, antimutagenic, radioprotector, and anticancer agent. Numerous animal studies have shown the potential of this spice against proinflammatory diseases, cancer, neurodegenerative diseases, depression, diabetes, obesity, and atherosclerosis. At the molecular level, this spice has been shown to modulate numerous cell-signaling pathways. In clinical trials, turmeric has shown efficacy against numerous human ailments including lupus nephritis, cancer, diabetes, irritable bowel syndrome, acne, and fibrosis. Thus, a spice originally common in the kitchen is now exhibiting activities in the clinic. In this review, we discuss the chemical constituents of turmeric, its biological activities, its molecular targets, and its potential in the clinic. © 2012 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

Effect of electron-beams irradiation for inactivation of microorganisms on spices

International Nuclear Information System (INIS)

Ito, Hitoshi; Islam, Md.S.

1993-01-01

Total aerobic bacteria in spices used in this study were determined to be 1x10 6 to 6x10 7 per gram. A study on the inactivation of microorganisms in spices showed that doses of 6 to 9 kGy of EB (electron-beams) or gamma irradiation were required to reduce the total aerobic bacteria tobelow 10 3 per gram. However, a little increase of resistance was observed on the inactivation of total aerobic bacteria in many spices in case of EB irradiation. These difference of radiation sensitivities between EB and gamma-rays was explained by dose rate effect on oxidation damage to microorganisms from the results of radiation sensitivities of Bacillus pumilus and B. megaterium spores at dry conditions. On the other hand, these high dose rate of EB irradiation suppressed the increase of peroxide values in spices at high dose irradiation up to 80 kGy. Components of essential oils in spices were not changed even irradiated up to 50 kGy with EB and gamma-rays. (author)

16 CFR 501.1 - Camera film.

Science.gov (United States)

2010-01-01

... 16 Commercial Practices 1 2010-01-01 2010-01-01 false Camera film. 501.1 Section 501.1 Commercial... 500 § 501.1 Camera film. Camera film packaged and labeled for retail sale is exempt from the net... should be expressed, provided: (a) The net quantity of contents on packages of movie film and bulk still...

78 FR 66010 - Draft Risk Profile on Pathogens and Filth in Spices; Availability

Science.gov (United States)

2013-11-04

...] Draft Risk Profile on Pathogens and Filth in Spices; Availability AGENCY: Food and Drug Administration... availability of a draft risk profile entitled ``FDA Draft Risk Profile: Pathogens and Filth in Spices'' (draft... posed by consumption of spices in the United States by identifying the most commonly occurring microbial...

Effect of the dose of irradiation on the conservation of the spice

International Nuclear Information System (INIS)

Ben Abdelkader, Houcine

2008-01-01

The effect of the gamma rays treatment emitted by a source of cobalt 60 in dose of 0, 3, 6 and 10 kGy on the microbiological and psycho-chemical properties of three samples of spice (hot pepper, fennel and coriander) have been studied. This study allowed us to measure the effect of these doses of irradiation on the lengthening of the lengthen conservation during storage of eight weeks to ambient temperature. The results show that the irradiation is very effective from a microbiological stand point. In fact, starting from 10 kGy the spices was not contaminated any more. The irradiation until a dose of dose 10 kGy has not generated any significant modifications, mainly in the physico-chemical parameters of the spices. But high diminishing has ac cured in water potency. Regarding colour variation, the irradiation has permitted the creation of a brighter colour for the three spices treated. A long the follow up we have an important multiplication in all bacteria existent in the three spices. Hew ever for the spices treated in 10 kGy we did not get any recontamination. (Author)

Detection of 8-hydroxydeoxyguanine in the Irradiated Orange and Spice

International Nuclear Information System (INIS)

Alam, Mohammad Khorshed.

2007-01-01

A study was carried out to detect the chemical change that might occur in irradiated orange and spice. Oxidative DNA damage can induce the production of 8-hydroxydeoxyguanine (8-OHdG) and thus the level of 8-hydroxydeoxyguanine was investigated using enzyme linked immunosorbent assay (ELISA) in the irradiated orange and spice which was compared with the unirradiated samples. By the difference in the oxidized guanine level that produce 8-hydroxydeoxyguanine in the irradiated and unirradiated samples, it can be clearly understood that detection of irradiated orange and spice is possible using monoclonal antibody for 8-hydroxydeoxyguanine in the ELAISA assay.(author)

Assessment of metal contents in spices and herbs from Saudi Arabia.

Science.gov (United States)

Seddigi, Z S; Kandhro, G A; Shah, F; Danish, E; Soylak, Mustafa

2016-02-01

In the recent years, there has been a growing interest in monitoring heavy metal contamination of spices/herbs. Spices and herbs are sources of many bioactive compounds that can improve the tastes of food as well as influence digestion and metabolism processes. In the present study, the levels of some essential and toxic elements such as iron (Fe), zinc (Zn), copper (Cu), chromium (Cr), manganese (Mn), cobalt (Co), nickel (Ni), lead (Pb), and cadmium (Cd), present in common spices/herbs that were purchased from the local market in Saudi Arabia, were analyzed by atomic absorption spectroscopy after digestion with nitric acid/hydrogen peroxide mixture. Samples from the following spices/herbs were used: turmeric, cloves, black pepper, red pepper, cumin, legume, cinnamon, abazir, white pepper, ginger, and coriander. The concentration ranges for the studied elements were found as 48.8-231, 4.7-19.4, 2.5-10.5, below detection level (BDL)-1.0, 8.8-490, 1.0-2.6, and BDL-3.7 µg g(-1) for Fe, Zn, Cu, Cr, Mn, Ni, and Pb, respectively, while Cd and Co levels were below the detection limit. Consumers of these spices/herbs would not be exposed to any risk associated with the daily intake of 10 g of spices per day as far as metals Fe, Zn, Cu, Cr, Mn, Ni, and Pb are concerned. © The Author(s) 2013.

The effect of spices and manganese on meat starter culture activity.

Science.gov (United States)

Coventry, M J; Hickey, M W

1993-01-01

Three species, two proprietary spice blends and six starter preparations used in commercial salami manufacture were analysed for manganese and magnesium content. A mettwurst spices blend showed the highest levels of manganese (0·77 ppm expressed as effective product level assuming a 1% spice content) while mild and hot paprika and milano blend contained levels of manganese 1 4 - 1 3 lower. Magnesium levels for spices ranged from 3·14 to 25·81 ppm. Only two of the six meat starter cultures showed high levels of manganese (7·77 and 16·12 ppm as effective product level based on inoculation rate) while magnesium levels for all starter cultures did not exceed 0·37 ppm. The pH of salami products made with starter cultures containing no added manganese lagged behind that of products made with added mangenese (5 ppm) by 0·2 pH units at 48 h. The effect of manganese ions on the fermentation rate of starter bacteria was studied further in a salami model system, in the absence and presence of added spices. The mettwurst blend produced greatest stimulation and the milano the least. A level of 1·2 ppm of added manganese was sufficient to achieve an optimal (spices tested in the salami model system. Copyright © 1993. Published by Elsevier Ltd.

SPICE SDM: Innovative Approaches for Linear Motion and Heat Management

Science.gov (United States)

Relecom, Ken; Larcheveque, Cyril; Constant, Joël; Autissier, Nordahl; Pornin, Arnaud; Martini, Nicolas

2015-09-01

The SPICE Door Mechanism (SDM) is foreseen to be flown on Solar Orbiter, to close the SPICE instrument aperture and shield it from the solar flux and from contamination. The environment it is exposed to is particularly extreme, as the Solar Orbiter mission will reach a distance of 0.28 AU (41’887’403.8 km) to the Sun, and the SPICE instrument will be looking directly at it. Because of its position at the far end of a cantilevered structure, the SDM is also exposed to amplified launch loads and must remain very light and compact. The cleanliness constraints are also very tight, as the mechanism is positioned directly at the aperture of the SPICE spectrometer.To tackle these issues, two novelties were introduced on the SPICE Door Mechanism:- A specifically engineered reflective coating toprotect the Aluminium door from the heat generatedby the solar flux- The use of miniature profile rail type linearbearings to support the door during launch andallow its motion during the missionThis paper details the design and verification approach applied for these two innovations and for the mechanism as a whole, as well as the results and findings from the testing carried out on the Bread Board, Qualification and Flight models.

SPICE modelling of the transient response of irradiated MOSFETs; Modelisation de la reponse transitoire de MOSFETs irradies avec SPICE

Energy Technology Data Exchange (ETDEWEB)

Pouget, V.; Lapuyade, H.; Lewis, D.; Deval, Y.; Fouillat, P. [Bordeaux-1 Univ., IXL, 33 - Talence (France); Sarger, L. [Bordeaux-1 Univ., CPMOH, 33 - Talence (France)

1999-07-01

A new SPICE model of irradiated MOSFET taking into account the real response of the 4 electrodes is proposed. The component that has been simulated is an NMOS transistor issued from the AMS BiCMOS 0.8 {mu}m technology. A comparison between SPICE-generated transients and PISCES device simulation demonstrates the accuracy benefits when used in complex electronic architectures. This model could be used when designing electronic circuits able to sustain hardening due to SEE (single event effect), it will be an efficient complement to the physical simulations.

Chemoprevention of Rat Mammary Carcinogenesis by Apiaceae Spices

Directory of Open Access Journals (Sweden)

Farrukh Aqil

2017-02-01

Full Text Available Scientific evidence suggests that many herbs and spices have medicinal properties that alleviate symptoms or prevent disease. In this study, we examined the chemopreventive effects of the Apiaceae spices, anise, caraway, and celery seeds against 17β-estrogen (E2-mediated mammary tumorigenesis in an ACI (August-Copenhagen Irish rat model. Female ACI rats were given either control diet (AIN 93M or diet supplemented with 7.5% (w/w of anise, caraway, or celery seed powder. Two weeks later, one half of the animals in each group received subcutaneous silastic implants of E2. Diet intake and body weight were recorded weekly, and animals were euthanized after 3 and 12 weeks. E2-treatment showed significantly (2.1- and 3.4-fold enhanced growth of pituitary gland at 3 and 12 weeks, respectively. All test spices significantly offset the pituitary growth by 12 weeks, except celery which was effective as early as three weeks. Immunohistochemical analysis for proliferative cell nuclear antigen (PCNA in mammary tissues showed significant reduction in E2-mediated mammary cell proliferation. Test spices reduced the circulating levels of both E2 and prolactin at three weeks. This protection was more pronounced at 12 weeks, with celery eliciting the highest effect. RT-PCR and western blot analysis were performed to determine the potential molecular targets of the spices. Anise and caraway diets significantly offset estrogen-mediated overexpression of both cyclin D1 and estrogen receptor α (ERα. The effect of anise was modest. Likewise, expression of CYP1B1 and CYP1A1 was inhibited by all test spices. Based on short-term molecular markers, caraway was selected over other spices based on its enhanced effect on estrogen-associated pathway. Therefore, a tumor-end point study in ACI rats was conducted with dietary caraway. Tumor palpation from 12 weeks onwards revealed tumor latency of 29 days in caraway-treated animals compared with first tumor appearance at 92

Chemoprevention of Rat Mammary Carcinogenesis by Apiaceae Spices.

Science.gov (United States)

Aqil, Farrukh; Jeyabalan, Jeyaprakash; Munagala, Radha; Ravoori, Srivani; Vadhanam, Manicka V; Schultz, David J; Gupta, Ramesh C

2017-02-16

Scientific evidence suggests that many herbs and spices have medicinal properties that alleviate symptoms or prevent disease. In this study, we examined the chemopreventive effects of the Apiaceae spices, anise, caraway, and celery seeds against 17β-estrogen (E2)-mediated mammary tumorigenesis in an ACI (August-Copenhagen Irish) rat model. Female ACI rats were given either control diet (AIN 93M) or diet supplemented with 7.5% ( w / w ) of anise, caraway, or celery seed powder. Two weeks later, one half of the animals in each group received subcutaneous silastic implants of E2. Diet intake and body weight were recorded weekly, and animals were euthanized after 3 and 12 weeks. E2-treatment showed significantly (2.1- and 3.4-fold) enhanced growth of pituitary gland at 3 and 12 weeks, respectively. All test spices significantly offset the pituitary growth by 12 weeks, except celery which was effective as early as three weeks. Immunohistochemical analysis for proliferative cell nuclear antigen (PCNA) in mammary tissues showed significant reduction in E2-mediated mammary cell proliferation. Test spices reduced the circulating levels of both E2 and prolactin at three weeks. This protection was more pronounced at 12 weeks, with celery eliciting the highest effect. RT-PCR and western blot analysis were performed to determine the potential molecular targets of the spices. Anise and caraway diets significantly offset estrogen-mediated overexpression of both cyclin D1 and estrogen receptor α (ERα). The effect of anise was modest. Likewise, expression of CYP1B1 and CYP1A1 was inhibited by all test spices. Based on short-term molecular markers, caraway was selected over other spices based on its enhanced effect on estrogen-associated pathway. Therefore, a tumor-end point study in ACI rats was conducted with dietary caraway. Tumor palpation from 12 weeks onwards revealed tumor latency of 29 days in caraway-treated animals compared with first tumor appearance at 92 days in

DNA-based identification of spices: DNA isolation, whole genome amplification, and polymerase chain reaction.

Science.gov (United States)

Focke, Felix; Haase, Ilka; Fischer, Markus

2011-01-26

Usually spices are identified morphologically using simple methods like magnifying glasses or microscopic instruments. On the other hand, molecular biological methods like the polymerase chain reaction (PCR) enable an accurate and specific detection also in complex matrices. Generally, the origins of spices are plants with diverse genetic backgrounds and relationships. The processing methods used for the production of spices are complex and individual. Consequently, the development of a reliable DNA-based method for spice analysis is a challenging intention. However, once established, this method will be easily adapted to less difficult food matrices. In the current study, several alternative methods for the isolation of DNA from spices have been developed and evaluated in detail with regard to (i) its purity (photometric), (ii) yield (fluorimetric methods), and (iii) its amplifiability (PCR). Whole genome amplification methods were used to preamplify isolates to improve the ratio between amplifiable DNA and inhibiting substances. Specific primer sets were designed, and the PCR conditions were optimized to detect 18 spices selectively. Assays of self-made spice mixtures were performed to proof the applicability of the developed methods.

Filmes plásticos e ácido ascórbico na qualidade de araticum minimamente processado Plastic packaging film and ascorbic acid treatment on the quality of fresh cut araticum

Directory of Open Access Journals (Sweden)

Manoel Soares Soares Júnior

2007-12-01

Full Text Available O objetivo deste trabalho foi avaliar os efeitos do ácido ascórbico e do tipo de filme plástico como embalagem na qualidade do araticum minimamente processado e mantido sob refrigeração. O ácido ascórbico não evitou o escurecimento do araticum minimamente processado. Independentemente do tipo de embalagem, a acidez titulável aumentou com o tempo. A embalagem de policloreto de vinila ou polietileno de baixa densidade promoveu uma significativa perda de massa se comparada com a a laminada a vácuo. A embalagem laminada a vácuo propiciou vida-de-prateleira mais longa ao produto, o qual permaneceu com aparência adequada e qualidade comercial até o sétimo dia do armazenamento. A vida-de-prateleira dos demais tratamentos alcançou somente três dias.This study was aimed at evaluating the effect of ascorbic acid and type of plastic packaging film on the quality of refrigerated fresh cut araticum. Ascorbic acid did not prevent fresh cut araticum from darkening. Regardless of the type of plastic packaging, the fruit titrable acidity increased with time. Packing with polyvynil chloride or with low density polyethylene promoted a significant mass loss compared to laminate vacuum packaging. Laminate vacuum packaging increased the shelf life of the product up 7 days, maintaining its commercial quality and appearance. The shelf life of the other treatments reached 3 days only.

Spice Blocks Melanoma Growth

Science.gov (United States)

Science Teacher, 2005

2005-01-01

Curcumin, the pungent yellow spice found in both turmeric and curry powders, blocks a key biological pathway needed for development of melanoma and other cancers, according to a study that appears in the journal Cancer. Researchers from The University of Texas M. D. Anderson Cancer Center demonstrate how curcumin stops laboratory strains of…

Data-driven analysis of biomedical literature suggests broad-spectrum benefits of culinary herbs and spices

Science.gov (United States)

Mukherjee, Jagriti

2018-01-01

Spices and herbs are key dietary ingredients used across cultures worldwide. Beyond their use as flavoring and coloring agents, the popularity of these aromatic plant products in culinary preparations has been attributed to their antimicrobial properties. Last few decades have witnessed an exponential growth of biomedical literature investigating the impact of spices and herbs on health, presenting an opportunity to mine for patterns from empirical evidence. Systematic investigation of empirical evidence to enumerate the health consequences of culinary herbs and spices can provide valuable insights into their therapeutic utility. We implemented a text mining protocol to assess the health impact of spices by assimilating, both, their positive and negative effects. We conclude that spices show broad-spectrum benevolence across a range of disease categories in contrast to negative effects that are comparatively narrow-spectrum. We also implement a strategy for disease-specific culinary recommendations of spices based on their therapeutic tradeoff against adverse effects. Further by integrating spice-phytochemical-disease associations, we identify bioactive spice phytochemicals potentially involved in their therapeutic effects. Our study provides a systems perspective on health effects of culinary spices and herbs with applications for dietary recommendations as well as identification of phytochemicals potentially involved in underlying molecular mechanisms. PMID:29813110

Data-driven analysis of biomedical literature suggests broad-spectrum benefits of culinary herbs and spices.

Science.gov (United States)

Rakhi, N K; Tuwani, Rudraksh; Mukherjee, Jagriti; Bagler, Ganesh

2018-01-01

Spices and herbs are key dietary ingredients used across cultures worldwide. Beyond their use as flavoring and coloring agents, the popularity of these aromatic plant products in culinary preparations has been attributed to their antimicrobial properties. Last few decades have witnessed an exponential growth of biomedical literature investigating the impact of spices and herbs on health, presenting an opportunity to mine for patterns from empirical evidence. Systematic investigation of empirical evidence to enumerate the health consequences of culinary herbs and spices can provide valuable insights into their therapeutic utility. We implemented a text mining protocol to assess the health impact of spices by assimilating, both, their positive and negative effects. We conclude that spices show broad-spectrum benevolence across a range of disease categories in contrast to negative effects that are comparatively narrow-spectrum. We also implement a strategy for disease-specific culinary recommendations of spices based on their therapeutic tradeoff against adverse effects. Further by integrating spice-phytochemical-disease associations, we identify bioactive spice phytochemicals potentially involved in their therapeutic effects. Our study provides a systems perspective on health effects of culinary spices and herbs with applications for dietary recommendations as well as identification of phytochemicals potentially involved in underlying molecular mechanisms.

Intakes of culinary herbs and spices from a food frequency questionnaire evaluated against 28-days estimated records.

Science.gov (United States)

Carlsen, Monica H; Blomhoff, Rune; Andersen, Lene F

2011-05-16

Worldwide, herbs and spices are much used food flavourings. However, little data exist regarding actual dietary intake of culinary herbs and spices. We developed a food frequency questionnaire (FFQ) for the assessment of habitual diet the preceding year, with focus on phytochemical rich food, including herbs and spices. The aim of the present study was to evaluate the intakes of herbs and spices from the FFQ with estimates of intake from another dietary assessment method. Thus we compared the intake estimates from the FFQ with 28 days of estimated records of herb and spice consumption as a reference method. The evaluation study was conducted among 146 free living adults, who filled in the FFQ and 2-4 weeks later carried out 28 days recording of herb and spice consumption. The FFQ included a section with questions about 27 individual culinary herbs and spices, while the records were open ended records for recording of herbs and spice consumption exclusively. Our study showed that the FFQ obtained slightly higher estimates of total intake of herbs and spices than the total intake assessed by the Herbs and Spice Records (HSR). The correlation between the two assessment methods with regard to total intake was good (r = 0.5), and the cross-classification suggests that the FFQ may be used to classify subjects according to total herb and spice intake. For the 8 most frequently consumed individual herbs and spices, the FFQ obtained good estimates of median frequency of intake for 2 herbs/spices, while good estimates of portion sizes were obtained for 4 out of 8 herbs/spices. Our results suggested that the FFQ was able to give good estimates of frequency of intake and portion sizes on group level for several of the most frequently used herbs and spices. The FFQ was only able to fairly rank subjects according to frequency of intake of the 8 most frequently consumed herbs and spices. Other studies are warranted to further explore the intakes of culinary spices and herbs.

Intakes of culinary herbs and spices from a food frequency questionnaire evaluated against 28-days estimated records

Directory of Open Access Journals (Sweden)

Blomhoff Rune

2011-05-01

Full Text Available Abstract Background Worldwide, herbs and spices are much used food flavourings. However, little data exist regarding actual dietary intake of culinary herbs and spices. We developed a food frequency questionnaire (FFQ for the assessment of habitual diet the preceding year, with focus on phytochemical rich food, including herbs and spices. The aim of the present study was to evaluate the intakes of herbs and spices from the FFQ with estimates of intake from another dietary assessment method. Thus we compared the intake estimates from the FFQ with 28 days of estimated records of herb and spice consumption as a reference method. Methods The evaluation study was conducted among 146 free living adults, who filled in the FFQ and 2-4 weeks later carried out 28 days recording of herb and spice consumption. The FFQ included a section with questions about 27 individual culinary herbs and spices, while the records were open ended records for recording of herbs and spice consumption exclusively. Results Our study showed that the FFQ obtained slightly higher estimates of total intake of herbs and spices than the total intake assessed by the Herbs and Spice Records (HSR. The correlation between the two assessment methods with regard to total intake was good (r = 0.5, and the cross-classification suggests that the FFQ may be used to classify subjects according to total herb and spice intake. For the 8 most frequently consumed individual herbs and spices, the FFQ obtained good estimates of median frequency of intake for 2 herbs/spices, while good estimates of portion sizes were obtained for 4 out of 8 herbs/spices. Conclusions Our results suggested that the FFQ was able to give good estimates of frequency of intake and portion sizes on group level for several of the most frequently used herbs and spices. The FFQ was only able to fairly rank subjects according to frequency of intake of the 8 most frequently consumed herbs and spices. Other studies are warranted

Irradiation on spices, dried herbs and condiments preservation

International Nuclear Information System (INIS)

Baraldi, D.

1996-01-01

Among food irradiation applications, radiation decontamination of spices, condiments and dried herbs has the most immediate application potential in many countries. The article is intended to provide justification for the radiation decontamination of spices, herbs and others vegetables seasonings, compared to conventional methods used today by industry, namely the technique of fumigation with ethylene oxide (ETO). The article provides also information both to industrial users and governmental officers for the necessary authorization of the process [it

Properties of Whey-Protein-Coated Films and Laminates as Novel Recyclable Food Packaging Materials with Excellent Barrier Properties

Directory of Open Access Journals (Sweden)

Markus Schmid

2012-01-01

Full Text Available In case of food packaging applications, high oxygen and water vapour barriers are the prerequisite conditions for preserving the quality of the products throughout their whole lifecycle. Currently available polymers and/or biopolymer films are mostly used in combination with barrier materials derived from oil based plastics or aluminium to enhance their low barrier properties. In order to replace these non-renewable materials, current research efforts are focused on the development of sustainable coatings, while maintaining the functional properties of the resulting packaging materials. This article provides an introduction to food packaging requirements, highlights prior art on the use of whey-based coatings for their barriers properties, and describes the key properties of an innovative packaging multilayer material that includes a whey-based layer. The developed whey protein formulations had excellent barrier properties almost comparable to the ethylene vinyl alcohol copolymers (EVOH barrier layer conventionally used in food packaging composites, with an oxygen barrier (OTR of <2 [cm³(STP/(m²d bar] when normalized to a thickness of 100 μm. Further requirements of the barrier layer are good adhesion to the substrate and sufficient flexibility to withstand mechanical load while preventing delamination and/or brittle fracture. Whey-protein-based coatings have successfully met these functional and mechanical requirements.

Scent and synaesthesia: The medical use of spice bags in early China.

Science.gov (United States)

Lu, Di; Lo, Vivienne

2015-06-05

The history of Chinese spices has received increasing attention in recent years, but little research been carried out on where they fit on the food-medicine continuum for early China, during the formation of the classical medical system. This paper describes how the synaesthetic qualities of spices attracted a particular analysis in that emerging system which serves to mark them as different to other medical materials and foodstuffs. We aim to clarify the special role created for spices to accommodate their boundary-crossing synaesthetic action on the body. This paper analyses the contents of several spice bags excavated in 1972 from a tomb that was closed in the second century BCE. It uses archaeological reports of material culture together with the early Chinese textual record, extant in both manuscripts and received texts, to bring out the role of spices in ritual, food and medicine. Noting that the flavours and aromas of early China were assigned physiological potency in the first centuries BCE, we argue that by medieval times the unique synaesthetic role that spices played in mediating the senses was systematically medicalised. While being deployed for the purpose of curing disease in medicine, they also remained within the realm of everyday healthcare, and religious practice, deployed both as aromatics to perfume the environment, attracting benign spirits, but also to ward off the agents of disease, as well as for enhancing health through their use in cookery. While foodstuffs entered the digestive system spices were all considered 'pungent' in the emerging clasical medical system. They acted on the body through the nose and lungs, making them neither food nor drug. This implicit categorisation medicalised spices which, like music, could affect the passions and lighten the spirit, codifying observations about the impact on the body of the ritual environment. Copyright © 2015. Published by Elsevier Ireland Ltd.

Effect of Spices Mixture and Gamma Irradiation on Sausage Quality

International Nuclear Information System (INIS)

Anwar, M.M.; Sallam, E.M.

2015-01-01

This investigation was carried out to study the effect of spices mixture on reducing the oxidation of fat and to improve the quality and organoleptic characteristics as well as extension of shelf-life of beef sausage. Beef sausages were mixed with three different levels (0.5%, 1.5% and 2.5%) of spices mixture (cardamom, clove, cubeb, laurel leaves, cinnamon, black pepper, rosemary, parpicu, fennel and coriander). The sausages were packed in polyethylene bags and irradiated at 2.5, 5 and 7.5 kGy then stored at 5±1°C for 48 days. Microbiological, biochemical and physical analyses as well as organoleptic evaluation were carried out. Results indicated that increasing the spices level decreased the total bacterial count (TBC), molds, yeasts and psychrophilic bacteria (PB) while total volatile nitrogen (TVN), thiobarbituric acid (TBA), peroxide value (PV) and acid value (AV) were increased in treated samples (1.5% and 2.5%) as compared to control (0.5%). On the other hand, the spices decreased TVN, TBA, PV and AV in treated sausages during cold storage while the physical parameters were increased and the best qualities of cold irradiated sausages were observed at the level 2.5% then 1.5% of spices, and the cooking yield and cooking loss and the organoleptic scores (based on over all acceptability) were better than the control sample (0.5%). The results of spices mixture showed that the level 2.5% can reduce oxidation of fat and improve quality and organoleptic characteristics as well as extension of shelf-life of cold irradiated beef sausage stored for 48 days.

Influence of irradiation to microbiologic infection of spices and their quality

International Nuclear Information System (INIS)

Owczarczyk, B.

1995-01-01

The influence of radiation dose on the different microorganisms infecting the spices has been investigated. The quality of different types of the spices has been examined after irradiation at doses necessary for preservation. 10 refs, 4 tabs

Decontamination of nuts and spices

Science.gov (United States)

The social and economic impacts of outbreaks of foodborne illnesses and food recalls connected to consumption of microbiologically contaminated nuts, spices or their products have become important food safety concerns. Initiatives have been undertaken by regulatory and public health agencies, indust...

49 CFR 173.183 - Nitrocellulose base film.

Science.gov (United States)

2010-10-01

... 49 Transportation 2 2010-10-01 2010-10-01 false Nitrocellulose base film. 173.183 Section 173.183... Nitrocellulose base film. Films, nitrocellulose base, must be packaged in packagings conforming to the... tape or paper; authorized only for not over 600 m (1969 feet) of film. [Amdt. 173-224, 55 FR 52643 Dec...

Irradiation of meat products, chicken and use of irradiated spices for sausages

International Nuclear Information System (INIS)

Kiss, I.F.; Beczner, J.; Zachariev, Gy.; Kovacs, S.

1990-01-01

The shelf-life of packed minced meat has been increased at least threefold at 4 0 C by applying a 2 kGy dose. Results have been confirmed by detailed quantitative microbiological examinations. Sensory evaluations show no significant difference between the unirradiated and irradiated samples. The optimal average dose was 4 kGy for packed-frozen chicken. The number of mesophilic aerobic microbes was reduced by 2, that of psychrotolerant by 2-3 and that of Enterobacteriaceae by 3-4 orders of magnitude by 4 kGy. S. aureus and Salmonella could not be detected in the irradiated samples. in 1984-1985 5100 kg irradiated chickens were marketed labelled as radiation treated. Irradiated spices (5 kGy) were used in the production of sausages (heat-treated and non-heat-treated) under industrial conditions. The microbiological contamination of irradiated spices was lower than that of ethylene oxide treated ones. The cell count in products made with irradiated spices was lower than in those made with unirradiated spices. The sausages proved to be of very good quality. In accordance with the permission, products were marketed and because of the low ratio of spices there was no need to declare them as using irradiated spices. (author)

Authentication of commercial spices based on the similarities between gas chromatographic fingerprints.

Science.gov (United States)

Matsushita, Takaya; Zhao, Jing Jing; Igura, Noriyuki; Shimoda, Mitsuya

2018-06-01

A simple and solvent-free method was developed for the authentication of commercial spices. The similarities between gas chromatographic fingerprints were measured using similarity indices and multivariate data analyses, as morphological differentiation between dried powders and small spice particles was challenging. The volatile compounds present in 11 spices (i.e. allspice, anise, black pepper, caraway, clove, coriander, cumin, dill, fennel, star anise, and white pepper) were extracted by headspace solid-phase microextraction, and analysed by gas chromatography-mass spectrometry. The largest 10 peaks were selected from each total ion chromatogram, and a total of 65 volatiles were tentatively identified. The similarity indices (i.e. the congruence coefficients) were calculated using the data matrices of the identified compound relative peak areas to differentiate between two sets of fingerprints. Where pairs of similar fingerprints produced high congruence coefficients (>0.80), distinctive volatile markers were employed to distinguish between these samples. In addition, hierarchical cluster analysis and principal component analysis were performed to visualise the similarity among fingerprints, and the analysed spices were grouped and characterised according to their distinctive major components. This method is suitable for screening unknown spices, and can therefore be employed to evaluate the quality and authenticity of various spices. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

Irradiation of meat products, chicken and use of irradiated spices for sausages

Energy Technology Data Exchange (ETDEWEB)

Kiss, I.F.; Beczner, J.; Zachariev, Gy. (Central Food Research Inst., Budapest (Hungary)); Kovacs, S. (Veterinary and Food Control Centre, Budapest (Hungary))

1990-01-01

The shelf-life of packed minced meat has been increased at least threefold at 4{sup 0}C by applying a 2 kGy dose. Results have been confirmed by detailed quantitative microbiological examinations. Sensory evaluations show no significant difference between the unirradiated and irradiated samples. The optimal average dose was 4 kGy for packed-frozen chicken. The number of mesophilic aerobic microbes was reduced by 2, that of psychrotolerant by 2-3 and that of Enterobacteriaceae by 3-4 orders of magnitude by 4 kGy. S. aureus and Salmonella could not be detected in the irradiated samples. in 1984-1985 5100 kg irradiated chickens were marketed labelled as radiation treated. Irradiated spices (5 kGy) were used in the production of sausages (heat-treated and non-heat-treated) under industrial conditions. The microbiological contamination of irradiated spices was lower than that of ethylene oxide treated ones. The cell count in products made with irradiated spices was lower than in those made with unirradiated spices. The sausages proved to be of very good quality. In accordance with the permission, products were marketed and because of the low ratio of spices there was no need to declare them as using irradiated spices. (author).

Irradiation of meat products, chicken and use of irradiated spices for sausages

Science.gov (United States)

Kiss, I. F.; Beczner, J.; Zachariev, Gy.; Kovács, S.

The shelf-life of packed minced meat has been increased at least threefold at 4°C by applying a 2 kGy dose. Results have been confirmed by detailed quatitative microbiological examinations. Sensory evaluations show no significant difference between the unirradiated samples. The optimal average dose was 4 kGy for packed-frosen chicken. The number of mesophilic aerobic microbes was reduced by 2, that of psychrotolerant by 2-3 and that of Enterbacteriaceae by 3-4 orders of magnitude by 4 kGy. S. aureus and Salmonella could not be detected in the irradiated samples. In sensory evaluations there was no significant difference between untreated and irradiated samples. In 1984-1985 5100 kg irradiated chickens were marketed labelled as radiation treated. Irradiated spices (5 kGy) were used in the production of sausages (heat-treated and non-heat-treated) under industrial conditions. The microbiological contamination of irradiated spices was lower than that of ethylene oxide treated ones. The cell count in products made with irradiated spices was lower than in those made with unirradiated spices. The sausages proved to be of very good quality. In accordance with the permission, products were marketed and because of the low ratio of spices there was no need to declare them as using irradiated spices.

Health, wellness and the allure of spices in the Middle Ages.

Science.gov (United States)

Freedman, Paul

2015-06-05

During the European Middle Ages aromatic products imported from Asia and Africa were credited with both preventive and curative medical properties. In addition spices provided an image of wellness and as they were expensive and had many uses in cuisine and fragrance, they functioned as prestige consumer goods. This is an effort to look historically at a social and cultural phenomenon for the period roughly A.D. 1200-1500. Sources of information about the demand for and uses of spices include lists of materia medica, medical treatises, cookbooks, religious writings, descriptions of banquets and court ceremonial and literary works showing what might be called aspirational lifestyles. It is important to focus on the demand side of the spice trade rather than simply assuming a consistent demand and looking only at the supply (prices, routes, for example). The demand for spices must be understood in terms of their attributed medical and wellness powers, but these in turn are related to the mysterious Eastern origins of spices that enhanced their image as elite consumer products and their association with spiritual as well as medical healing. Copyright © 2014 Elsevier Ireland Ltd. All rights reserved.

Determination of fluoride in spices using microwave induced oxygen combustion

Directory of Open Access Journals (Sweden)

Emanuel Šucman

2012-01-01

Full Text Available Fluorine is essential in human and/or animal nutrition; therefore, so it is important to know its concentration in a diet. One of the possible sources of fluorine for humans is spice, containing various amounts of this trace element. This work describes the method for fluoride determination in various kinds ofspices using microwave-supported sample preparation in high pressure oxygen atmosphere followed by potentiometry with a fluoride ion-selective electrode. Parameters of the microwave device for combustion procedure were checked and optimized in order to find settings ensuring complete sample combustion and/or absorption of the analyte in the absorption solution. For the ion-selective electrode measurement, the technique of standard straight line was chosen. Concentrations of fluorides in spices and spice blends under investigation ranged from 3.15 mg·kg-1 to 26.08 mg·kg-1. In order to check the accuracy of the method Certified Reference Material Fluoride in Vegetation NIST 2695 was used and a good agreement between certified and found values was found. The precision expressed as the relative standard deviation ranged from 0.6% to 5.0%. The method is fast, accurate and reliable for this kind of analysis. In recent literature data on fluoride concentrations in spices and/or spice blends have not been found.

Comparison of electron-irradiation and gamma-irradiation as a decontamination treatment of spices

International Nuclear Information System (INIS)

Hayashi, Toru; Todoriki, Setsuko; Mamun.

1993-01-01

Electron-irradiation at 10 kGy decontaminated all the eight kinds of spices (black pepper, white pepper, nutmeg, red pepper, parsley, paprika, laurel and onion powder) to the microbial levels lower than 10 2 /g. Similar sterilization effects by the irradiation were observed on heat-resistant bacterial spores. The 10 kGy irradiation did not significantly affect the contents of essential oils and colors of the spices. These results indicate that electron-irradiation at 10 kGy effectively decontaminates spices without notable adverse effect on the qualities. The disinfecting effect of electron beams on spices was smaller than that of gamma-rays. (author)

Commercial potential of irradiated spices and dried mixes for export and domestic markets

International Nuclear Information System (INIS)

Padwal-Desai, S.R.

1994-01-01

Indian traders who are conventionally exporting non-sterile spices and other dry mixes to several countries, receive not only low value for their produce on account of poor microbiological quality, but also lose the benefits of value addition. Development of gamma ray hygienization facility at the export points could therefore change this scenario. The economic benefits of hygienization and value addition could justifiably be accrued by the spice producing nations like India which has the necessary expertise and technology for supplying quality spices and spice mixes to the world class consumer, besides providing quality product to a huge domestic market. 10 refs

Lumped element modelling of superconducting circuits with SPICE

CERN Document Server

Baveco, Maurice Antoine

2015-01-01

In this project research is carried out aimed at benchmarking a general-purpose circuit simulation software tool (”SPICE”). The project lasted for 8 weeks, from 29 June 2015 until 21 August 2015 at Performance Evaluation section at CERN. The goal was to apply it on a model of superconducting magnets, namely the main dipole circuit (RB circuit) of the the LHC (Large Hadron Collider), developed by members of the section. Then the strengths and the flaws of the tool were investigated. Transient effects were the main simulation focus point. In the first stage a simplified RB circuit was modelled in SPICE based on subcircuits. The first results were promising but still not with a perfect agreement. After implementing more detailed subcircuits there is an improvement and promising agreement achieved between SPICE and the results of the paper (PSpice) [2]. In general there are more strengths than drawbacks of simulating with SPICE. For example, it should have a shorter simulation time than PSpice for the same mo...

21 CFR 182.50 - Certain other spices, seasonings, essential oils, oleoresins, and natural extracts.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 3 2010-04-01 2009-04-01 true Certain other spices, seasonings, essential oils... GENERALLY RECOGNIZED AS SAFE General Provisions § 182.50 Certain other spices, seasonings, essential oils, oleoresins, and natural extracts. Certain other spices, seasonings, essential oils, oleoresins, and natural...

21 CFR 582.50 - Certain other spices, seasonings, essential oils, oleoresins, and natural extracts.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 6 2010-04-01 2010-04-01 false Certain other spices, seasonings, essential oils... GENERALLY RECOGNIZED AS SAFE General Provisions § 582.50 Certain other spices, seasonings, essential oils, oleoresins, and natural extracts. Certain other spices, seasonings, essential oils, oleoresins, and natural...

Evaluation of current and temperature effects on optical performance of InGaAlP thin-film SMD LED mounted on different substrate packages

International Nuclear Information System (INIS)

Raypah, Muna E.; Devarajan, Mutharasu; Sulaiman, Fauziah

2017-01-01

The relationship between the photometric, electric, and thermal parameters of light-emitting diodes (LEDs) is important for optimizing the LED illumination design. Indium gallium aluminium phosphide (InGaAlP)-based thin-film surface-mounted device (SMD) LEDs have attracted wide attention in research and development due to their portability and miniaturization. We report the optical characterization of InGaAlP thin-film SMD LED mounted on FR4, 2 W, and 5 W aluminum (Al) packages. The optical and thermal parameters of LED are determined at different injection currents and ambient temperatures by combining the T3ster (thermal transient tester) and TeraLED (thermal and radiometric characterization of power LEDs) systems. Analysis shows that LED on a 5 W Al substrate package obtains the highest luminous and optical efficiency. (paper)

Active film of poly(vinyl chloride)/silver: synthesis, characterization and evaluation as antimicrobial active packaging; Filme ativo de poli(cloreto de vinila)/prata: sintese, caracterizacao e avaliacao como embalagem ativa antimicrobiana

Energy Technology Data Exchange (ETDEWEB)

Braga, Lilian R.; Rangel, Ellen T.; Machado, Fabricio, E-mail: lilianrodribraga@gmail.com [Universidade de Brasilia (UnB), Brasilia, DF, (Brazil)

2015-07-01

The antimicrobial films based on poly(vinyl chloride) (PVC) mediated silver (1, 2, 4 and 8 wt%) were evaluated as antimicrobial active packaging using the casting method. The structure of the active films was characterized by SEM, EDX-XRF, XRD, FTIR and TG. FTIR spectra confirmed the PVC-Ag interaction due to the presence of new bands at 1745 cm{sup -1} and 1165 cm{sup -1} bands, which are absent in the PVC control. The FRX-EDX spectrum confirmed the presence of silver ions in all the films. TG and SEM results showed that the increased concentration of silver provided an improved thermal stability and presence of pores in the active films, respectively. Antimicrobial activity was evaluated by disk diffusion method for Bacillus subtilis, Fusarium solani and Apergillus niger, which proved the efficiency of the films active. (author)

49 CFR 173.28 - Reuse, reconditioning and remanufacture of packagings.

Science.gov (United States)

2010-10-01

... and limitations: (1) A non-bulk packaging which, upon inspection, shows evidence of a reduction in... than fiberboard), plastic film, or textile are not authorized for reuse; (4) Metal and plastic drums... metal packagings) or minimum (for plastic packagings) thickness of the packaging material, as required...

Bacterial flora of spices and its control by gamma irradiation

International Nuclear Information System (INIS)

El-Zawahry, Y.A.; Youssef, Y.A.; Awny, N.M.; Hussein, H.A.

1985-01-01

The bacterial contamination was tested in 26 samples of spices. Chili, allspice and paprika were the most contaminated spices by bacteria. Five bacterial genera were isolated, namely bacillus, staphylococcus, streptococcus, micrococcus, and coccobacillus, all being gram-positive. Most isolates have been related to the genus bacillus. The bacterial isolates were identified as B. alvei, B. circulans, B. megaterium, B. pasteurii, B. pumilus, B. thuringiensis, B. sphaericus, B. incertaesedis, Micrococcus luteus, staphylococcus aureus, streptococcus sp. and coccobacillus sp. Irradiation of spices led to a significant decrease in the bacterial count of all samples. The dose required to inhibit completely the natural bacterial flora was 25 KGY. The most radioresistant isolates were staphylococcus aureus and micrococcus luteus which were subjected to sublethal doses of 15 and 20 KGY respectively. The dose response curves of the 2 most radioresistant isolates showed simple exponential relationship. The D 10-value of S. aureus and M. luteus were 0.9 and 1.1 KGY, respectively. The effect of storage period on the bacterial load of, as well as, the antibacterial activity of the tested spices were investigated. (author)

Bacterial flora of spices and its control by gamma irradiation

Energy Technology Data Exchange (ETDEWEB)

El-Zawahry, Y A; Youssef, Y A; Awny, N M; Hussein, H A

1985-01-01

The bacterial contamination was tested in 26 samples of spices. Chili, allspice and paprika were the most contaminated spices by bacteria. Five bacterial genera were isolated, namely bacillus, staphylococcus, streptococcus, micrococcus, and coccobacillus, all being gram-positive. Most isolates have been related to the genus bacillus. The bacterial isolates were identified as B. alvei, B. circulans, B. megaterium, B. pasteurii, B. pumilus, B. thuringiensis, B. sphaericus, B. incertaesedis, Micrococcus luteus, staphylococcus aureus, streptococcus sp. and coccobacillus sp. Irradiation of spices led to a significant decrease in the bacterial count of all samples. The dose required to inhibit completely the natural bacterial flora was 25 KGY. The most radioresistant isolates were staphylococcus aureus and micrococcus luteus which were subjected to sublethal doses of 15 and 20 KGY respectively. The dose response curves of the 2 most radioresistant isolates showed simple exponential relationship. The D 10-value of S. aureus and M. luteus were 0.9 and 1.1 KGY, respectively. The effect of storage period on the bacterial load of, as well as, the antibacterial activity of the tested spices were investigated.

Monitoring leafy vegetables through packaging films with

OpenAIRE

Diezma Iglesias, Belen; Lara, M.A.; Molina, Marta; Lleó García, Lourdes; Ruiz-Altisent, Margarita; Artés Hernández, Francisco; Roger, Jean-Michel

2012-01-01

Fresh-cut or minimally processed fruit and vegetables have been physically modified from its original form (by peeling, trimming, washing and cutting) to obtain a 100% edible product that is subsequently packaged (usually under modified atmosphere packaging –MAP) and kept in refrigerated storage. In fresh-cut products, physiological activity and microbiological spoilage, determine their deterioration and shelf-life. The major preservation techniques applied to delay spoilage are chilling s...

Evaluation of identification methods of irradiated spices and dehydrated vegetables in Brazil

International Nuclear Information System (INIS)

Bernardes, D.M.L.; Del Mastro, N.L.

1998-01-01

Complete text of publication follows. This paper deals with the use of analytical methods to determine whether imported or for export Brazilian spices and dehydrated vegetables were irradiated. Viscosimetry, thermoluminescence (TL) and electron spin resonance (ESR) were used for the identification of some irradiated products: black pepper, white pepper, cinnamon, nutmeg, garlic, cumin, oregano, celery, paprika and coriander. Viscosimetry was performed in suspensions of irradiated spices and dehydrated vegetables which had been gellified by heat. Thermoluminescence (TL) is based on the transference of electrons to an excited state by radiation with emission of light when the electrons are thermally stimulated. The thermoluminescent signal of spices can be explained by the presence of mineral grains adhering on the surface of the samples. Free radicals produced by irradiation of spices were analyzed by electron spin resonance (EPR) signals. The results of this study lead to the conclusion that viscosimetry, thermoluminescence and electron spin resonance are analytical methods that can be use to detect whether spices and dehydrated vegetables were irradiated, specially when a combination of different methods was used

Silver Nanoparticles Synthesized Using Mint Extract and their Application in Chitosan/Gelatin Composite Packaging Film

Science.gov (United States)

Bhoir, Shraddha A.; Chawla, S. P.

The present study reports synthesis of silver nanoparticles (AgNPs) using mint extract (ME) in the presence of polyvinyl alcohol (PVA) as capping material. PVA, ME and silver nitrate at concentration of 1%, 0.01% and 0.02%, respectively were found to be optimum for the synthesis of nanoparticles. The formation of AgNPs was confirmed by measuring surface plasmon resonance (SPR) peak. The intensity of SPR peak remained unaltered thus suggesting stability of colloid without aggregation during storage. The nanoparticles inhibited the growth of food borne bacteria namely Escherichia coli, Pseudomonas aeruginosa and Bacillus cereus. The incorporation of these nanoparticles in chitosan and gelatin blend resulted in homogenous films. Mechanical properties and water vapor transmission rate of chitosan-gelatin films improved due to addition of AgNPs, whereas optical (opacity and UV light transmittance) and oxygen permeability properties remained unchanged. These films had the ability to inhibit growth of 5 log CFU of the above test organisms. These findings suggest that the AgNPs obtained by reduction of silver by ME can be effectively utilized to prepare antibacterial eco-friendly food packaging material.

Photonics and nanophotonics and information and communication technologies in modern food packaging.

Science.gov (United States)

Sarapulova, Olha; Sherstiuk, Valentyn; Shvalagin, Vitaliy; Kukhta, Aleksander

2015-01-01

The analysis of the problem of conjunction of information and communication technologies (ICT) with packaging industry and food production was made. The perspective of combining the latest advances of nanotechnology, including nanophotonics, and ICT for creating modern smart packaging was shown. There were investigated luminescent films with zinc oxide nanoparticles, which change luminescence intensity as nano-ZnO interacts with decay compounds of food products, for active and intelligent packaging. High luminescent transparent films were obtained from colloidal suspension of ZnO and polyvinylpyrrolidone (PVP). The influence of molecular mass, concentration of nano-ZnO, and film thickness on luminescent properties of films was studied in order to optimize the content of the compositions. The possibility of covering the obtained films with polyvinyl alcohol was considered for eliminating water soluble properties of PVP. The luminescent properties of films with different covers were studied. The insoluble in water composition based on ZnO stabilized with colloidal silicon dioxide and PVP in polymethylmethacrylate was developed, and the luminescent properties of films were investigated. The compositions are non-toxic, safe, and suitable for applying to the inner surface of active and intelligent packaging by printing techniques, such as screen printing, flexography, inkjet, and pad printing.

Photonics and Nanophotonics and Information and Communication Technologies in Modern Food Packaging

Science.gov (United States)

Sarapulova, Olha; Sherstiuk, Valentyn; Shvalagin, Vitaliy; Kukhta, Aleksander

2015-05-01

The analysis of the problem of conjunction of information and communication technologies (ICT) with packaging industry and food production was made. The perspective of combining the latest advances of nanotechnology, including nanophotonics, and ICT for creating modern smart packaging was shown. There were investigated luminescent films with zinc oxide nanoparticles, which change luminescence intensity as nano-ZnO interacts with decay compounds of food products, for active and intelligent packaging. High luminescent transparent films were obtained from colloidal suspension of ZnO and polyvinylpyrrolidone (PVP). The influence of molecular mass, concentration of nano-ZnO, and film thickness on luminescent properties of films was studied in order to optimize the content of the compositions. The possibility of covering the obtained films with polyvinyl alcohol was considered for eliminating water soluble properties of PVP. The luminescent properties of films with different covers were studied. The insoluble in water composition based on ZnO stabilized with colloidal silicon dioxide and PVP in polymethylmethacrylate was developed, and the luminescent properties of films were investigated. The compositions are non-toxic, safe, and suitable for applying to the inner surface of active and intelligent packaging by printing techniques, such as screen printing, flexography, inkjet, and pad printing.

Development of new antioxidant active packaging films based on ethylene vinyl alcohol copolymer (EVOH) and green tea extract.

Science.gov (United States)

Lopez de Dicastillo, Carol; Nerin, Cristina; Alfaro, Pilar; Catala, Ramon; Gavara, Rafael; Hernandez-Munoz, Pilar

2011-07-27

Ethylene vinyl alcohol copolymer (EVOH) films containing green tea extract were successfully produced by extrusion. The films were brown and translucent, and the addition of the extract increased the water and oxygen barrier at low relative humidity but increased the water sensitivity, the glass transition temperature, and the crystallinity of the films and improved their thermal resistance. An analysis by HPLC revealed that the antioxidant components of the extract suffered partial degradation during extrusion, reducing the content of catechin gallates and increasing the concentration of free gallic acid. Exposure of the films to various food simulants showed that the liquid simulants increased their capacity to reduce DPPH(•) and ABTS(•+) radicals. The release of green tea extract components into the simulant monitored by HPLC showed that all compounds present in the green tea extract were partially released, although the extent and kinetics of release were dependent on the type of food. In aqueous food simulants, gallic acid was the main antioxidant component released with partition coefficient values ca. 200. In 95% ethanol (fatty food simulant) the K value for gallic acid decreased to 8 and there was a substantial contribution of catechins (K in the 1000 range) to a greatly increased antioxidant efficiency. Kinetically, gallic acid was released more quickly than catechins, owing to its faster diffusivity in the polymer matrix as a consequence of its smaller molecular size, although the most relevant effect is the plasticization of the matrix by alcohol, increasing the diffusion coefficient >10-fold. Therefore, the materials here developed with the combination of antioxidant substances that constitute the green tea extract could be used in the design of antioxidant active packaging for all type of foods, from aqueous to fatty products, the compounds responsible for the protection being those with the higher compatibility with the packaged product.

Consumer response to irradiated spices in Egypt

International Nuclear Information System (INIS)

El-Khateeb, M.A.; El-Fouly, M.Z.; Farag, M.D.; Abdel Karim, H.A.; Saad El-Din, N.

2000-01-01

This study analyses the response of the consumer about irradiated spices. The spices under investigation were black pepper, cumin and coriander. The results of the sensory test the panelists ( 136 person) failed to indicate any difference between the irradiated and unirradiated black pepper, cumin and coriander. The percentages of correct answer were 26.92 29.23, 29.23 and 27.27. Five hundred post card were issued for black pepper to test the opinion of the consumer acceptance for the irradiated black pepper. The result of their opinion were 62.2% of the consumers who would buy irradiated black pepper, 14.6% would not buy it and 23.2% were undecided

Evaluation of the genotoxicity of chitosan nanoparticles for use in food packaging films.

Science.gov (United States)

De Lima, Renata; Feitosa, Leandro; do Espírito Santo Pereira, Anderson; de Moura, Márcia Regina; Ahmad Aouada, Fauze; Henrique Capparelli Mattoso, Luiz; Fernandes Fraceto, Leonardo

2010-08-01

The use of nanoparticles in food packaging has been proposed on the basis that it could improve protection of foods by, for example, reducing permeation of gases, minimizing odor loss, and increasing mechanical strength and thermal stability. Consequently, the impacts of such nanoparticles on organisms and on the environment need to be investigated to ensure their safe use. In an earlier study, Moura and others (2008a) described the effect of addition of chitosan (CS) and poly(methacrylic acid) (PMAA) nanoparticles on the mechanical properties, water vapor, and oxygen permeability of hydroxypropyl methylcellulose films used in food packaging. Here, the genotoxicity of different polymeric CS/PMAA nanoparticles (size 60, 82, and 111 nm) was evaluated at different concentration levels, using the Allium cepa chromosome damage test as well as cytogenetic tests employing human lymphocyte cultures. Test substrates were exposed to solutions containing nanoparticles at polymer mass concentrations of 1.8, 18, and 180 mg/L. Results showed no evidence of DNA damage caused by the nanoparticles (no significant numerical or structural changes were observed), however the 82 and 111 nm nanoparticles reduced mitotic index values at the highest concentration tested (180 mg/L), indicating that the nanoparticles were toxic to the cells used at this concentration. In the case of the 60 nm CS/PMAA nanoparticles, no significant changes in the mitotic index were observed at the concentration levels tested, indicating that these particles were not toxic. The techniques used show promising potential for application in tests of nanoparticle safety envisaging the future use of these materials in food packaging.

Spices Coffee : Innovation Strategy To Increase Quality On Powder Coffee Farmers

Science.gov (United States)

Amir, I. T.; Indah, P. N.; Widayanti, S.

2018-01-01

The purpose of the study is a) to analyze the condition of internal environment industry spices coffee, b) to analyze the condition of the external environment industry spices coffee, and c) to determine the technological innovation strategy spices coffee in order to improve the competitiveness of the coffee people. Most of the coffee grown in Tutur district is cultivated by smallholder farms, resulting in low quality. The strategy of coffee spice agro-industry aims to increase the added value of the products so that farmers obtain higher coffee prices. Activities include the provision of raw materials, processing, supply of final products, and marketing.The results showed that the internal environmental conditions that have the highest value is the strengthen factors. The highest score of strengthen factors is the availability of coffee, availability of labor and communications group. The highest score of opportunity factors is technological assistance from the government and other government support for the development of people’s coffee industry and high market potential. The development of agrotourism should improve as well as expand the network to seize market. The strategy should be applied in the development of spices coffee industry is to support aggressive growth (Growth-oriented strategy).

Effect of gamma irradiation on microbial contamination and volatile oils of spices

International Nuclear Information System (INIS)

Singh, Rita; Tak, B.B.

1997-01-01

The effect of different doses of gamma irradiation, viz., 6, 10 and 14 kGy on the microbial contamination and the volatile oil content of coriander whole, coriander ground and cumin was studied. Exposure to 10 kGy was effective in the decontamination of spices. Fungi and coliforms in spices were inactivated on irradiation to a dose of 6 kGy. No significant change in the GC volatile profile of the irradiated spices was observed. (author). 3 refs., 1 fig., 1 tab

Measurement of spices and seasonings in India: Opportunities for cancer epidemiology and prevention

Science.gov (United States)

Ferrucci, Leah M.; Daniel, Carrie R.; Kapur, Kavita; Chadha, Puneet; Shetty, Hemali; Graubard, Barry I.; George, Preethi S.; Osborne, Whitney; Yurgalevitch, Susan; Devasenapathy, Niveditha; Chatterjee, Nilanjan; Prabhakaran, Dorairaj; Gupta, Prakash C.; Mathew, Aleyamma; Sinha, Rashmi

2011-01-01

Bioactive components of many foods added during cooking have potential antioxidant, anti-inflammatory, antimicrobial, antibacterial and chemopreventive properties. However, epidemiologic studies generally do not collect detailed information on these items which include spices, chilies, coconuts, garlic, onions, and oils. Since India has some of the highest spice consumption in the world, we developed a computer-based food preparer questionnaire to estimate per capita consumption of 19 spices, chilies, coconuts, garlic, onions, and 13 cooking oils among 3,625 participants in the India Health Study, a multicenter pilot study in three regions of India. We observed notable regional differences in consumption of spices, chilies, coconut, garlic, and onions. In Trivandrum, over 95 percent of the participants consumed 12 different spices, while in New Delhi and Mumbai, 95 percent of participants consumed only four and five spices, respectively. Cooking oil use also varied, as ghee was most common in New Delhi (96.8%) followed by mustard seed oil (78.0%), while in Trivandrum the primary oil was coconut (88.5%) and in Mumbai it was peanut (68.5%). There was some variation in consumption by education, income, and religion. Using a novel method for assessing food items primarily added during cooking, we successfully estimated per capita consumption within an epidemiologic study. Based on basic science research and suggestive ecologic level data on cancer incidence and spice consumption, improving epidemiologic assessment of these potentially chemopreventive food items may enhance our understanding of diet and cancer risk. PMID:21338207

Measurement of spices and seasonings in India: opportunities for cancer epidemiology and prevention.

Science.gov (United States)

Ferrucci, Leah M; Daniel, Carrie R; Kapur, Kavita; Chadha, Puneet; Shetty, Hemali; Graubard, Barry I; George, Preethi S; Osborne, Whitney; Yurgalevitch, Susan; Devasenapathy, Niveditha; Chatterjee, Nilanjan; Prabhakaran, Dorairaj; Gupta, Prakash C; Mathew, Aleyamma; Sinha, Rashmi

2010-01-01

Bioactive components of many foods added during cooking have potential antioxidant, anti-inflammatory, antimicrobial, antibacterial and chemopreventive properties. However, epidemiologic studies generally do not collect detailed information on these items, which include spices, chilies, coconuts, garlic, onions, and oils. Since India has some of the highest spice consumption in the world, we developed a computer-based food preparer questionnaire to estimate per capita consumption of 19 spices, chilies, coconuts, garlic, onions, and 13 cooking oils among 3,625 participants in the India Health Study, a multicenter pilot study in three regions of India. We observed notable regional differences in consumption of spices, chilies, coconut, garlic, and onions. In Trivandrum, over 95 percent of the participants consumed 12 different spices, while in New Delhi and Mumbai, 95 percent of participants consumed only four and five spices, respectively. Cooking oil use also varied, as ghee was most common in New Delhi (96.8%) followed by mustard seed oil (78.0%), while in Trivandrum the primary oil was coconut (88.5%) and in Mumbai it was peanut (68.5%). There was some variation in consumption by education, income, and religion. Using a novel method for assessing food items primarly added during cooking, we successfully estimated per capita consumption within an epidemiologic study. Based on basic science research and suggestive ecologic level data on cancer incidence and spice consumption, improving epidemiologic assessment of these potentially chemopreventive food items may enhance our understanding of diet and cancer risk.

Bolometer Simulation Using SPICE

Science.gov (United States)

Jones, Hollis H.; Aslam, Shahid; Lakew, Brook

2004-01-01

A general model is presented that assimilates the thermal and electrical properties of the bolometer - this block model demonstrates the Electro-Thermal Feedback (ETF) effect on the bolometers performance. This methodology is used to construct a SPICE model that by way of analogy combines the thermal and electrical phenomena into one simulation session. The resulting circuit diagram is presented and discussed.

Modeling high-power RF accelerator cavities with SPICE

International Nuclear Information System (INIS)

Humphries, S. Jr.

1992-01-01

The dynamical interactions between RF accelerator cavities and high-power beams can be treated on personal computers using a lumped circuit element model and the SPICE circuit analysis code. Applications include studies of wake potentials, two-beam accelerators, microwave sources, and transverse mode damping. This report describes the construction of analogs for TM mn0 modes and the creation of SPICE input for cylindrical cavities. The models were used to study continuous generation of kA electron beam pulses from a vacuum cavity driven by a high-power RF source

Identification of irradiated spices by the use of thermoluminescence method (TL)

Energy Technology Data Exchange (ETDEWEB)

Sharifzadeh, M.; Sohrabpour, M. (Atomic Energy Organization of Iran, Teheran (Iran, Islamic Republic of))

In this paper the results of the investigation of identification of irradiated spices by the use of thermoluminescence method is reported. The materials used were black and red peppers, turmeric, cinnamon, and garlic powder. Gamma Cell 220 was used for irradiating samples at dose values of 2.5, 5, 7.5 and 10 kGy respectively. The TL intensity of the unirradiated spices as well as the fading characteristics of the irradiated samples having received a dose of 10 kGy have been measured. Post-irradiation temperature treatment of the irradiated (10 kGy) and unirradiated samples at 60[sup o]C and 100[sup o]C for 24 hours have also been performed. The results show that the TL intensities of unirradiated and irradiated samples from different batches of each spice are fairly distributed. A reasonable TL intensity versus dose has been observed in nearly all cases. Based on the observation made it is possible to distinguish irradiated spices after (4-9) months post-irradiation. (author).

Integration of SPICE with TEK LV500 ASIC Design Verification System

Directory of Open Access Journals (Sweden)

A. Srivastava

1996-01-01

Full Text Available The present work involves integration of the simulation stage of design of a VLSI circuit and its testing stage. The SPICE simulator, TEK LV500 ASIC Design Verification System, and TekWaves, a test program generator for LV500, were integrated. A software interface in ‘C’ language in UNIX ‘solaris 1.x’ environment has been developed between SPICE and the testing tools (TekWAVES and LV500. The function of the software interface developed is multifold. It takes input from either SPICE2G.6 or SPICE 3e.1. The output generated by the interface software can be given as an input to either TekWAVES or LV500. A graphical user interface has also been developed with OPENWlNDOWS using Xview tool kit on SUN workstation. As an example, a two phase clock generator circuit has been considered and usefulness of the software demonstrated. The interface software could be easily linked with VLSI design such as MAGIC layout editor.

Identification of irradiated spices by the use of thermoluminescence method (TL)

International Nuclear Information System (INIS)

Sharifzadeh, M.; Sohrabpour, M.

1993-01-01

In this paper the results of the investigation of identification of irradiated spices by the use of thermoluminescence method is reported. The materials used were black and red peppers, turmeric, cinnamon, and garlic powder. Gamma Cell 220 was used for irradiating samples at dose values of 2.5, 5, 7.5 and 10 kGy respectively. The TL intensity of the unirradiated spices as well as the fading characteristics of the irradiated samples having received a dose of 10 kGy have been measured. Post-irradiation temperature treatment of the irradiated (10 kGy) and unirradiated samples at 60 o C and 100 o C for 24 hours have also been performed. The results show that the TL intensities of unirradiated and irradiated samples from different batches of each spice are fairly distributed. A reasonable TL intensity versus dose has been observed in nearly all cases. Based on the observation made it is possible to distinguish irradiated spices after (4-9) months post-irradiation. (author)

Alcoholic extraction enables EPR analysis to characterize radiation-induced cellulosic signals in spices.

Science.gov (United States)

Ahn, Jae-Jun; Sanyal, Bhaskar; Akram, Kashif; Kwon, Joong-Ho

2014-11-19

Different spices such as turmeric, oregano, and cinnamon were γ-irradiated at 1 and 10 kGy. The electron paramagnetic resonance (EPR) spectra of the nonirradiated samples were characterized by a single central signal (g = 2.006), the intensity of which was significantly enhanced upon irradiation. The EPR spectra of the irradiated spice samples were characterized by an additional triplet signal at g = 2.006 with a hyperfine coupling constant of 3 mT, associated with the cellulose radical. EPR analysis on various sample pretreatments in the irradiated spice samples demonstrated that the spectral features of the cellulose radical varied on the basis of the pretreatment protocol. Alcoholic extraction pretreatment produced considerable improvements of the EPR signals of the irradiated spice samples relative to the conventional oven and freeze-drying techniques. The alcoholic extraction process is therefore proposed as the most suitable sample pretreatment for unambiguous detection of irradiated spices by EPR spectroscopy.

Spices: the savory and beneficial science of pungency.

Science.gov (United States)

Nilius, Bernd; Appendino, Giovanni

2013-01-01

Spicy food does not only provide an important hedonic input in daily life, but has also been anedoctically associated to beneficial effects on our health. In this context, the discovery of chemesthetic trigeminal receptors and their spicy ligands has provided the mechanistic basis and the pharmacological means to investigate this enticing possibility. This review discusses in molecular terms the connection between the neurophysiology of pungent spices and the "systemic" effects associated to their trigeminality. It commences with a cultural and historical overview on the Western fascination for spices, and, after analysing in detail the mechanisms underlying the trigeminality of food, the main dietary players from the transient receptor potential (TRP) family of cation channels are introduced, also discussing the "alien" distribution of taste receptors outside the oro-pharingeal cavity. The modulation of TRPV1 and TRPA1 by spices is next described, discussing how spicy sensations can be turned into hedonic pungency, and analyzing the mechanistic bases for the health benefits that have been associated to the consumption of spices. These include, in addition to a beneficial modulation of gastro-intestinal and cardio-vascular function, slimming, the optimization of skeletal muscle performance, the reduction of chronic inflammation, and the prevention of metabolic syndrome and diabetes. We conclude by reviewing the role of electrophilic spice constituents on cancer prevention in the light of their action on pro-inflammatory and pro-cancerogenic nuclear factors like NFκB, and on their interaction with the electrophile sensor protein Keap1 and the ensuing Nrf2-mediated transcriptional activity. Spicy compounds have a complex polypharmacology, and just like any other bioactive agent, show a balance of beneficial and bad actions. However, at least for moderate consumption, the balance seems definitely in favour of the positive side, suggesting that a spicy diet, a caveman

Microbiological quality of selected spices and herbs including the presence of Cronobacter spp.

Science.gov (United States)

Garbowska, M; Berthold-Pluta, A; Stasiak-Różańska, L

2015-08-01

The cultivation of spices and herbs in parts of the world characterized by warm climate and high humidity provides excellent conditions for the development of microorganisms, including the undesirable ones. The aim of this study was to determine the microbiological quality of spices and herbs available on the Polish market, considering the occurrence of Cronobacter species bacteria. Analyses covered 60 samples of commercial spices and herbs, including 38 samples of dried herbs (basil, bay leaves, thyme, oregano, tarragon, marjoram, dill, parsley, rosemary, lovage) and 16 samples of seasoning blends as well as 6 samples of spices seeds and fruits (pimento, black pepper, coriander). All samples were tested for the total count of aerobic mesophilic bacteria (TAMB) and for the presence of Cronobacter spp. In most of the samples of spices and herbs (60.0%), the TAMB did not exceed 10(4) CFU/g, and the level regarded as unacceptable (>10(6) CFU/g) was not identified in any of the samples. The presence of Cronobacter spp. was demonstrated in 10 (16.7%) samples of the analyzed products, however these were mainly samples of herbs (basil, tarragon, parsley) and one sample of a seasoning blend (Provence herbs). The highest microbiological contamination (TAMB) was found in samples of herbs (oregano, tarragon, basil) and in ready seasoning blends, in 21.1% and 25.0% of which the total count of aerobic mesophiles was in the range of 10(5)-10(6) CFU/g. In all samples of spices seeds and fruits (coriander, black pepper and pimento), the total count of aerobic bacteria reached spices and herbs available on the Polish market. The study demonstrated also that dried spices and herbs may be carriers of Cronobacter species bacteria, though their presence in not often detected in products of this type. Copyright © 2015 Elsevier Ltd. All rights reserved.

Cold adaptive thermogenesis following consumption of certain pungent spice principles: A validation study.

Science.gov (United States)

Pandit, Chaitanya; Anilakumar, K R

2017-02-01

Identifying a means to activate or potentiate thermogenic mechanisms through ingestion of dietary compounds have important implications in cold endurance and survival. Although many reports discuss the thermogenic potential of spices, it is surprising that none of the studies verify whether consumption of spices can improve cold endurance. In this study, we have attempted to evaluate if ingestion of certain spices can activate heat-generating mechanisms in the body such that a fall in. core body temperature (CBT) can be delayed or prevented when faced with a cold challenge. Ten commonly used spices in the Indian cuisine were chosen and 70% ethanol extract of the spices were fed orally to male Wistar rats at a dose of 250mg/kg for a period of 7 days. A change in CBT during cold exposure was recorded before and after treatment. At the end of the experiment, plasma norepinephrine and serum free fatty acid levels were estimated. We observed that among the ten spices, treatment with cinnamon and pepper extracts showed significant improvement in comparison to the control group. Based on evidence in literature and the HPLC-MS analysis from our lab, we hypothesized that the effects of the pepper and cinnamon extracts might be due to their piperine and cinnamaldehyde content respectively. However, no improved endurance was observed when they were administered alone. Poor endurance following depletion of endogenous norepinephrine levels using reserpine indicated its involvement in mediating the heat generating processes. However, it is noteworthy that green tea and spice treated animals exhibited a fall in CBT which was lower than their initial fall. In conclusion, our findings provide experimental evidence that ingestion of spices, viz., pepper and cinnamon, might elicit thermogenic responses such that hypothermia can be delayed or prevented upon cold exposure. Copyright © 2016 Elsevier Ltd. All rights reserved.

Preparation and Application of Starch/Polyvinyl Alcohol/Citric Acid Ternary Blend Antimicrobial Functional Food Packaging Films

Directory of Open Access Journals (Sweden)

Zhijun Wu

2017-03-01

Full Text Available Ternary blend films were prepared with different ratios of starch/polyvinyl alcohol (PVA/citric acid. The films were characterized by field emission scanning electron microscopy (FE-SEM, thermogravimetric analysis, as well as Fourier transform infrared (FTIR analysis. The influence of different ratios of starch/polyvinyl alcohol (PVA/citric acid and different drying times on the performance properties, transparency, tensile strength (TS, water vapor permeability (WVP, water solubility (WS, color difference (ΔE, and antimicrobial activity of the ternary blends films were investigated. The starch/polyvinyl alcohol/citric acid (S/P/C1:1:0, S/P/C3:1:0.08, and S/P/C3:3:0.08 films were all highly transparent. The S/P/C3:3:0.08 had a 54.31 times water-holding capacity of its own weight and its mechanical tensile strength was 46.45 MPa. In addition, its surface had good uniformity and compactness. The S/P/C3:1:0.08 and S/P/C3:3:0.08 showed strong antimicrobial activity to Listeria monocytogenes and Escherichia coli, which were the food-borne pathogenic bacteria used. The freshness test results of fresh figs showed that all of the blends prevented the formation of condensed water on the surface of the film, and the S/P/C3:1:0.08 and S/P/C3:3:0.08 prevented the deterioration of figs during storage. The films can be used as an active food packaging system due to their strong antibacterial effect.

Changes induced in spice paprika powder by treatment with ionizing radiation and saturated steam[Food conservation; Spice paprika; Rheology; Colorimetry; Free radicals

Energy Technology Data Exchange (ETDEWEB)

Kispeter, J. E-mail: kispeter@szef.u-szeged.hu; Bajusz-Kabok, K.; Fekete, M.; Szabo, G.; Fodor, E.; Pali, T. E-mail: tpali@nucleus.szbk.u-szeged.hu

2003-12-01

The changes in spice paprika powder induced by ionizing radiation, saturated steam (SS) and their combination were studied as a function of the absorbed radiation dose and the storage time. The SS treatment lead to a decrease in color content (lightening) after 12 weeks of storage, together with the persistence of free radicals and viscosity changes for a longer period. The results suggest that ionizing radiation is a more advantageous method as concerns preservation of the quality of spice paprika.

Layer by layer assembly of a biocatalytic packaging film: lactase covalently bound to low-density polyethylene.

Science.gov (United States)

Wong, Dana E; Talbert, Joey N; Goddard, Julie M

2013-06-01

Active packaging is utilized to overcome limitations of traditional processing to enhance the health, safety, economics, and shelf life of foods. Active packaging employs active components to interact with food constituents to give a desired effect. Herein we describe the development of an active package in which lactase is covalently attached to low-density polyethylene (LDPE) for in-package production of lactose-free dairy products. The specific goal of this work is to increase the total protein content loading onto LDPE using layer by layer (LbL) deposition, alternating polyethylenimine, glutaraldehyde (GL), and lactase, to enhance the overall activity of covalently attached lactase. The films were successfully oxidized via ultraviolet light, functionalized with polyethylenimine and glutaraldehyde, and layered with immobilized purified lactase. The total protein content increased with each additional layer of conjugated lactase, the 5-layer sample reaching up to 1.3 μg/cm2 . However, the increase in total protein did not lend to an increase in overall lactase activity. Calculated apparent Km indicated the affinity of immobilized lactase to substrate remains unchanged when compared to free lactase. Calculated apparent turnover numbers (kcat ) showed with each layer of attached lactase, a decrease in substrate turnover was experienced when compared to free lactase; with a decrease from 128.43 to 4.76 s(-1) for a 5-layer conjugation. Our results indicate that while LbL attachment of lactase to LDPE successfully increases total protein mass of the bulk material, the adverse impact in enzyme efficiency may limit the application of LbL immobilization chemistry for bioactive packaging use. © 2013 Institute of Food Technologists®

Identification of irradiated spices with aid of scintillation counter

International Nuclear Information System (INIS)

Uusheimo, K.

1989-08-01

The aim off the work was to determine how one can identify gamma-irradiated spices with aid of a scintillation counter (LKB/Wallac 1219 RackBeta Spectral) by chemiluminescence measurements. Even though scintillation counters are more sensitive than real luminometers they have not been capable in identifying the irradiated spices after contact with photosensitizer like luminol, isoluminol and lucigenin presumably because the actual chemiluminescence reaction took place before the sample vial reached the measuring range. Whereas it was noticed that the identification of pure, dry allspice, black pepper, white peppar and cardemom was possible without any solutions when there were also present similar unirradiated spices. The identification was possible even after 23 weeks duration depending on the dose of the irradiation (10 kGy or 50 kGy) and the weight of the samples (1 g or 9 g). The duration of the investigation was 23 weeks

Heavy metals in spices and herbs from wholesale markets in Malaysia.

Science.gov (United States)

Nordin, N; Selamat, J

2013-01-01

As, Cd, Pb and Hg were analysed in commonly consumed spices and herbs in Malaysia. The range of As, Cd, Pb and Hg content was 0.24-2.54, 0.23-8.07, 1.54-8.94 and 0.06-0.52 µg g(-1), respectively. The highest concentration of Cd, Pb and Hg in spices and herbs exceeded the maximum permitted proportion, which are 1, 2 and 0.05 µg g(-1), respectively. This study suggests further monitoring of Cd, Pb and Hg on daily consumption of spices and herbs and its toxicological implication for consumers since only the amount of As was lower than the permitted concentration.

Treatment of spices with ionizing radiation - chemical, sensory, microbiological and toxicological aspects. Pt. 3

International Nuclear Information System (INIS)

Schuettler, C.; Boegl, W.

1986-10-01

In the present third part of a study of the relevant literature the results of tests on 34 different radiation treated spices were evaluated. Moreover, the present part contains a summary of all analyses and results, described in the previous parts, in chemical and toxicological changes of spices caused by irradiation. This summary contains results of 55 different spices. (orig.) [de

A Problem-Solving Environment for Biological Network Informatics: Bio-Spice

Science.gov (United States)

2007-06-01

user an environment to access software tools. The Dashboard is built upon the NetBeans Integrated Development Environment (IDE), an open source Java...based integration platform was demonstrated. During the subsequent six month development cycle, the first version of the NetBeans based Bio-SPICE...frameworks (OAA, NetBeans , and Systems Biology Workbench (SBW)[15]), it becomes possible for Bio-SPICE tools to truly interoperate. This interoperation

Prebiotic Potential and Chemical Composition of Seven Culinary Spice Extracts

OpenAIRE

Lu, Qing‐Yi; Summanen, Paula H.; Lee, Ru‐Po; Huang, Jianjun; Henning, Susanne M.; Heber, David; Finegold, Sydney M.; Li, Zhaoping

2017-01-01

Abstract The objective of this study was to investigate prebiotic potential, chemical composition, and antioxidant capacity of spice extracts. Seven culinary spices including black pepper, cayenne pepper, cinnamon, ginger, Mediterranean oregano, rosemary, and turmeric were extracted with boiling water. Major chemical constituents were characterized by RP‐HPLC‐DAD method and antioxidant capacity was determined by measuring colorimetrically the extent to scavenge ABTS radical cations. Effects o...

Comparison of the Effect of New Spice Freon Extracts Towards Ground Spices and Antioxidants for Improving the Quality of Bulgarian-Type Dry-Cured Sausage

Directory of Open Access Journals (Sweden)

Balev Dessislav Kostadinov

2017-03-01

Full Text Available Ground spices are a source of hazards for dry-fermented meat products. Since dry-cured sausages are not subjected to heat treatment, there is a high risk of microbial cross-contamination and physical impurities. The aim of this study was to determine effects of the replacement of 3 g/kg of ground black pepper (Piper nigrum L., and cumin (Cuminum cyminum with their aliquots of new freon extracts, and compare them with the effect of 0.2 g/kg antioxidant addition (taxifolin extract from Siberian larch (Larix sibirica Ledeb, rosemary (Rosmarinus officinalis L. extract, and butylated hydroxytoluene on sensory properties, color stability, proximate composition, free amino nitrogen and pH of Bulgarian-type dry-cured „Sudjuk“ sausages. The replacement of natural ground spices with aliquots of their extracts improved sensory properties and stabilized the color characteristics of the final product during 30 days of storage at 0–4°C. The addition of 0.2 g/kg rosemary extract was as effective as the addition of freon extracts on the overall assessment to the 14th day of the experiment. It was determined that the addition of antioxidants or spice extracts had no significant effect on proximate composition, pH, and free amino nitrogen accumulation of the “Sudjuk”. The addition of 0.2 g/kg, taxifolin or rosemary extracts and butylated hydroxytoluene was not so efficient in improving the sensory properties and color stabilization in comparison to the new freon spice extracts. The examined spice extracts can be successfully used to improve the quality of “Sudjuk” sausages.

An SPICE model for phase-change memory simulations

International Nuclear Information System (INIS)

Li Xi; Song Zhitang; Cai Daolin; Chen Xiaogang; Chen Houpeng

2011-01-01

Along with a series of research works on the physical prototype and properties of the memory cell, an SPICE model for phase-change memory (PCM) simulations based on Verilog-A language is presented. By handling it with the heat distribution algorithm, threshold switching theory and the crystallization kinetic model, the proposed SPICE model can effectively reproduce the physical behaviors of the phase-change memory cell. In particular, it can emulate the cell's temperature curve and crystallinity profile during the programming process, which can enable us to clearly understand the PCM's working principle and program process. (semiconductor devices)

An SPICE model for phase-change memory simulations

Energy Technology Data Exchange (ETDEWEB)

Li Xi; Song Zhitang; Cai Daolin; Chen Xiaogang; Chen Houpeng, E-mail: ituluck@mail.sim.ac.cn [State Key Laboratory of Functional Materials for Informatics, Laboratory of Nanotechnology, Shanghai Institute of Microsystem and Information Technology, Chinese Academy of Sciences, Shanghai 200050 (China)

2011-09-15

Along with a series of research works on the physical prototype and properties of the memory cell, an SPICE model for phase-change memory (PCM) simulations based on Verilog-A language is presented. By handling it with the heat distribution algorithm, threshold switching theory and the crystallization kinetic model, the proposed SPICE model can effectively reproduce the physical behaviors of the phase-change memory cell. In particular, it can emulate the cell's temperature curve and crystallinity profile during the programming process, which can enable us to clearly understand the PCM's working principle and program process. (semiconductor devices)

Combination of Poly(lactic) Acid and Starch for Biodegradable Food Packaging.

Science.gov (United States)

Muller, Justine; González-Martínez, Chelo; Chiralt, Amparo

2017-08-15

The massive use of synthetic plastics, in particular in the food packaging area, has a great environmental impact, and alternative more ecologic materials are being required. Poly(lactic) acid (PLA) and starch have been extensively studied as potential replacements for non-degradable petrochemical polymers on the basis of their availability, adequate food contact properties and competitive cost. Nevertheless, both polymers exhibit some drawbacks for packaging uses and need to be adapted to the food packaging requirements. Starch, in particular, is very water sensitive and its film properties are heavily dependent on the moisture content, exhibiting relatively low mechanical resistance. PLA films are very brittle and offer low resistance to oxygen permeation. Their combination as blend or multilayer films could provide properties that are more adequate for packaging purposes on the basis of their complementary characteristics. The main characteristics of PLA and starch in terms of not only the barrier and mechanical properties of their films but also of their combinations, by using blending or multilayer strategies, have been analyzed, identifying components or processes that favor the polymer compatibility and the good performance of the combined materials. The properties of some blends/combinations have been discussed in comparison with those of pure polymer films.

Combination of Poly(lactic) Acid and Starch for Biodegradable Food Packaging

Science.gov (United States)

González-Martínez, Chelo; Chiralt, Amparo

2017-01-01

The massive use of synthetic plastics, in particular in the food packaging area, has a great environmental impact, and alternative more ecologic materials are being required. Poly(lactic) acid (PLA) and starch have been extensively studied as potential replacements for non-degradable petrochemical polymers on the basis of their availability, adequate food contact properties and competitive cost. Nevertheless, both polymers exhibit some drawbacks for packaging uses and need to be adapted to the food packaging requirements. Starch, in particular, is very water sensitive and its film properties are heavily dependent on the moisture content, exhibiting relatively low mechanical resistance. PLA films are very brittle and offer low resistance to oxygen permeation. Their combination as blend or multilayer films could provide properties that are more adequate for packaging purposes on the basis of their complementary characteristics. The main characteristics of PLA and starch in terms of not only the barrier and mechanical properties of their films but also of their combinations, by using blending or multilayer strategies, have been analyzed, identifying components or processes that favor the polymer compatibility and the good performance of the combined materials. The properties of some blends/combinations have been discussed in comparison with those of pure polymer films. PMID:28809808

9 CFR 318.15 - Tagging chemicals, preservatives, cereals, spices, etc., “U.S. retained.”

Science.gov (United States)

2010-01-01

..., cereals, spices, etc., âU.S. retained.â 318.15 Section 318.15 Animals and Animal Products FOOD SAFETY AND...; REINSPECTION AND PREPARATION OF PRODUCTS General § 318.15 Tagging chemicals, preservatives, cereals, spices, etc., “U.S. retained.” When any chemical, preservative, cereal, spice, or other substance is intended...

Spore prevalence and toxigenicity of Bacillus cereus and Bacillus thuringiensis isolates from U.S. retail spices.

Science.gov (United States)

Hariram, Upasana; Labbé, Ronald

2015-03-01

Recent incidents of foodborne illness associated with spices as the vehicle of transmission prompted this examination of U.S. retail spices with regard to Bacillus cereus. This study focused on the levels of aerobic-mesophilic spore-forming bacteria and B cereus spores associated with 247 retail spices purchased from five states in the United States. Samples contained a wide range of aerobic-mesophilic bacterial spore counts (spices had high levels of aerobic spores (> 10(7) CFU/g). Using a novel chromogenic agar, B. cereus and B. thuringiensis spores were isolated from 77 (31%) and 11 (4%) samples, respectively. Levels of B. cereus were spice isolates to form spores, produce diarrheal toxins, and grow at moderately abusive temperatures makes retail spices an important potential vehicle for foodborne illness caused by B. cereus strains, in particular those that produce diarrheal toxins.

Properties of Whey-Protein-Coated Films and Laminates as Novel Recyclable Food Packaging Materials with Excellent Barrier Properties

OpenAIRE

Markus Schmid; Kerstin Dallmann; Elodie Bugnicourt; Dario Cordoni; Florian Wild; Andrea Lazzeri; Klaus Noller

2012-01-01

In case of food packaging applications, high oxygen and water vapour barriers are the prerequisite conditions for preserving the quality of the products throughout their whole lifecycle. Currently available polymers and/or biopolymer films are mostly used in combination with barrier materials derived from oil based plastics or aluminium to enhance their low barrier properties. In order to replace these non-renewable materials, current research efforts are focused on the development of sustain...

The microbiological quality of ready-to-eat foods with added spices.

Science.gov (United States)

Little, C L; Omotoye, R; Mitchell, R T

2003-03-01

A microbiological study of ready-to-eat foods with added spices or spice ingredients was undertaken to identify any risk factors in the production, storage and display of this product and to establish their effect on microbiological quality. Examination of 1946 ready-to-eat foods from sandwich bars, cafés, public houses, restaurants, specialist sandwich producers, bakers, delicatessens, market stalls and mobile vendors found that 1291 (66%) were of satisfactory/acceptable microbiological quality, 609 (32%) were of unsatisfactory quality, and 46 (2%) were of unacceptable quality. Unacceptable results were due to high levels of B. cereus and/or other Bacillus spp. (>/=10(5) cfu g(-1)). Unsatisfactory results were mostly due to high Aerobic Colony Counts (up to >/=10(7) cfu g(-1)), Enterobacteriaceae (>/=10(4) cfu g(-1)), Escherichia coli (>/=10(2) cfu g(-1)), and Bacillus spp (>/=10(4) cfu g(-1)). Examination of 750 spices and spice ingredients revealed that B. cereus were present in 142 (19%) samples, other Bacillus spp. in 399 (53%) samples, and Salmonella spp. (S. enteritidis PT 11) in one (/=10(4) cfu g(-1)) of B. cereus and/or other Bacillus spp., and appeared to be associated with the corresponding ready-to-eat foods containing similar high counts of these organisms (Pquality of ready-to-eat foods to which spices or spice ingredients have been added was associated with premises that had management food hygiene training and hazard analysis in place. Poor microbiological quality was associated with preparation on the premises, premises type, little or no confidence in the food business management of food hygiene, and small premises as indicated by local authority inspectors' confidence in management and consumer at risk scores.

An overview of herbs, spices and plant extracts used as seasonings ...

African Journals Online (AJOL)

Seasonings include Spices such as pepper, herbs such as the leaves of cloves and bay, vegetable bulbs such as garlic and onions, sweeteners such as sugar and monosodium glutamate, and plant extracts such as that of Ocimum grattisimum or 'scent leaf'. Spices are the bark, roots, seeds, buds or berries of plants, most ...

FDTD-SPICE for Characterizing Metamaterials Integrated with Electronic Circuits

Directory of Open Access Journals (Sweden)

Zhengwei Hao

2012-01-01

Full Text Available A powerful time-domain FDTD-SPICE simulator is implemented and applied to the broadband analysis of metamaterials integrated with active and tunable circuit elements. First, the FDTD-SPICE modeling theory is studied and details of interprocess communication and hybridization of the two techniques are discussed. To verify the model, some simple cases are simulated with results in both time domain and frequency domain. Then, simulation of a metamaterial structure constructed from periodic resonant loops integrated with lumped capacitor elements is studied, which demonstrates tuning resonance frequency of medium by changing the capacitance of the integrated elements. To increase the bandwidth of the metamaterial, non-Foster transistor configurations are integrated with the loops and FDTD-SPICE is applied to successfully bridge the physics of electromagnetic and circuit topologies and to model the whole composite structure. Our model is also applied to the design and simulation of a metasurface integrated with nonlinear varactors featuring tunable reflection phase characteristic.

SPICE modelling of magnetic tunnel junctions written by spin-transfer torque

Energy Technology Data Exchange (ETDEWEB)

Guo, W; Prenat, G; De Mestier, N; Baraduc, C; Dieny, B [SPINTEC, UMR(8191), INAC, CEA/CNRS/UJF, 17 Av. des Martyrs, 38054 Grenoble Cedex 9 (France); Javerliac, V; El Baraji, M, E-mail: guillaume.prenat@cea.f [CROCUS Technology, 5 Place Robert Schuman, 38025 Grenoble (France)

2010-06-02

Spintronics aims at extending the possibility of conventional electronics by using not only the charge of the electron but also its spin. The resulting spintronic devices, combining the front-end complementary metal oxide semiconductor technology of electronics with a magnetic back-end technology, employ magnetic tunnel junctions (MTJs) as core elements. With the intent of simulating a circuit without fabricating it first, a reliable MTJ electrical model which is applicable to the standard SPICE (Simulation Program with Integrated Circuit Emphasis) simulator is required. Since such a model was lacking so far, we present a MTJ SPICE model whose magnetic state is written by using the spin-transfer torque effect. This model has been developed in the C language and validated on the Cadence Virtuoso Platform with a Spectre simulator. Its operation is similar to that of the standard BSIM (Berkeley Short-channel IGFET Model) SPICE model of the MOS transistor and fully compatible with the SPICE electrical simulator. The simulation results obtained using this model have been found in good accord with those theoretical macrospin calculations and results.

Active vibration control testing of the SPICES program: final demonstration article

Science.gov (United States)

Dunne, James P.; Jacobs, Jack H.

1996-05-01

The Synthesis and Processing of Intelligent Cost Effective Structures (SPICES) Program is a partnership program sponsored by the Advanced Research Projects Agency. The mission of the program is to develop cost effective material processing and synthesis technologies to enable new products employing active vibration suppression and control devices to be brought to market. The two year program came to fruition in 1995 through the fabrication of the final smart components and testing of an active plate combined with two trapezoidal rails, forming an active mount. Testing of the SPICES combined active mount took place at McDonnell Douglas facilities in St. Louis, MO, in October-December 1995. Approximately 15 dB reduction in overall response of a motor mounted on the active structure was achieved. Further details and results of the SPICES combined active mount demonstration testing are outlined. Results of numerous damping and control strategies that were developed and employed in the testing are presented, as well as aspects of the design and fabrication of the SPICES active mount components.

49 CFR 178.519 - Standards for plastic film bags.

Science.gov (United States)

2010-10-01

... 49 Transportation 2 2010-10-01 2010-10-01 false Standards for plastic film bags. 178.519 Section... PACKAGINGS Non-bulk Performance-Oriented Packaging Standards § 178.519 Standards for plastic film bags. (a) The identification code for a plastic film bag is 5H4. (b) Construction requirements for plastic film...

Sauces, spices, and condiments: definitions, potential benefits, consumption patterns, and global markets.

Science.gov (United States)

García-Casal, Maria Nieves; Peña-Rosas, Juan Pablo; Malavé, Heber Gómez-

2016-09-01

Spices and condiments are an important part of human history and nutrition, and have played an important role in the development of most cultures around the world. According to the Codex Alimentarius, the category of salts, spices, soups, sauces, salads, and protein products includes substances added to foods to enhance aroma and taste. Spices have been reported to have health benefits as antioxidant, antibiotic, antiviral, anticoagulant, anticarcinogenic, and anti-inflammatory agents. Health claims about the benefits of condiments for disease prevention or health improvement need to be science based and extensively supported by evidence; data on their preventive or protective potential in humans are currently limited. The condiments market has been growing continuously over the last few years, with the quantity of products sold under the category of sauces, dressings, and condiments during the period 2008-2013 increasing from 31,749,000 to 35,795,000 metric tons. About 50 of the 86 spices produced in the world are grown in India. From 2008 to 2013, the United States was the largest importer of spices, followed by Australia, the United Kingdom, Canada, and Russia. The main buyers of fish sauce are Vietnam and Thailand, with purchases of 333,000 and 284,000 metric tons in 2013, respectively. The sauces and condiments category is dynamic, with large differences in consumption in habits and practices among countries. This paper aims to establish definitions and discuss potential health benefits, consumption patterns, and global markets for sauces, spices, and condiments. © 2016 New York Academy of Sciences.

A study on chemical composition of spices irradiated by electron beam

International Nuclear Information System (INIS)

Ding Lianzhong; Ding Shiyue; Zhu Yan; Li Yixu; Zhu Songmei

1998-01-01

Quantitative changes in common organic acids and inorganic acids from spices irradiated by electron beam were studied by Dionex-4000i ion chromatograph. The results showed that the acids content of either chilli or the five-spice powder irradiated with a dose of 9.94 kGy did not undergo significant changes in comparison with the control samples. The flavour composition in the five-spice powder irradiated by electron beam was also determined by Finnigan MAT-8230B gas chromatograph-mass spectrometer, and compared to the results by heating treatment (120 deg. C, 30min). The comparison indicated that the effect of electron beam treatment on flavour composition was less than that of heating

A study on chemical composition of spices irradiated by electron beam

Energy Technology Data Exchange (ETDEWEB)

Lianzhong, Ding [Inst. of Applied Technical Physics of Zhejiang Province (China); Shiyue, Ding; Yan, Zhu; Yixu, Li [Testing Technology Inst. of Zhejiang Province (China)

1992-02-01

Quantitative changes in common organic acids and inorganic acids from spices irradiated by electron beam were studied by Dionex-4000 ion Chromatograph. The results showed that the acids content of either achilli or the five-spice powder irradiated with a dose of 9.94 kGy did not undergo significant changes in comparison with the control samples. The flavour composition in the five-spice powder irradiated by electron beam was also determined by Finnigan MAT-8230B gas chromatograph-mass spectrometer, and compared to the results by heating treatment (120 C, 30 min). The comparison indicated that the effect of electron beam treatment on flavour composition was less than that of heating.

Packaging Technologies for High Temperature Electronics and Sensors

Science.gov (United States)

Chen, Liangyu; Hunter, Gary W.; Neudeck, Philip G.; Beheim, Glenn M.; Spry, David J.; Meredith, Roger D.

2013-01-01

This paper reviews ceramic substrates and thick-film metallization based packaging technologies in development for 500degC silicon carbide (SiC) electronics and sensors. Prototype high temperature ceramic chip-level packages and printed circuit boards (PCBs) based on ceramic substrates of aluminum oxide (Al2O3) and aluminum nitride (AlN) have been designed and fabricated. These ceramic substrate-based chiplevel packages with gold (Au) thick-film metallization have been electrically characterized at temperatures up to 550degC. A 96% alumina based edge connector for a PCB level subsystem interconnection has also been demonstrated recently. The 96% alumina packaging system composed of chip-level packages and PCBs has been tested with high temperature SiC devices at 500degC for over 10,000 hours. In addition to tests in a laboratory environment, a SiC JFET with a packaging system composed of a 96% alumina chip-level package and an alumina printed circuit board mounted on a data acquisition circuit board was launched as a part of the MISSE-7 suite to the International Space Station via a Shuttle mission. This packaged SiC transistor was successfully tested in orbit for eighteen months. A spark-plug type sensor package designed for high temperature SiC capacitive pressure sensors was developed. This sensor package combines the high temperature interconnection system with a commercial high temperature high pressure stainless steel seal gland (electrical feed-through). Test results of a packaged high temperature capacitive pressure sensor at 500degC are also discussed. In addition to the pressure sensor package, efforts for packaging high temperature SiC diode-based gas chemical sensors are in process.

Cold Plasma Treatment of Biodegradable films and smart packaging

OpenAIRE

Pankaj, Shashi

2015-01-01

Cold plasma is an emerging technology offering many potential applications for food packaging. While it was originally developed to increase the surface energy of polymers, enhancing their adhesion and printability, it has recently emerged as a powerful tool for surface sterilisation of both food and food packaging materials. The food packaging industry is still dominated by petroleum derived polymers but in the past few decades there has been significant interest in the development of enviro...

Film-based dual energy radiography

International Nuclear Information System (INIS)

Sandrik, J. M.; Pelc, N. J.

1985-01-01

X-ray energy-difference images are obtained simultaneously by exposing a body to a broad energy spectrum X-ray beam while a radiographic film package is disposed between front and rear X-ray intensifying screens. The film package has two superimposed films with a light-opaque sheet between them. The front screen, on which the polyenergetic image beam emerging from the body is incident, is excited to luminescence by X-ray photons predominantly in one energy band and the rear screen is excited predominantly by photons in another band. The light opaque sheet preferably contains X-ray filter material for additional filtering of photons to increase the fraction of protons at said other band to which the rear screen is sensitive. A shadowgraph of a marker is formed on the film emulsions during X-ray exposure to aid in matching congruent picture elements on each film when the developed films are being read out to obtain signals corresponding to their intensities. Notches in the edges of the films and sheet serve as a code for indicating the type of screens with which the package can be used

Antimicrobial polymer films for food packaging

Science.gov (United States)

Concilio, S.; Piotto, S.; Sessa, L.; Iannelli, P.; Porta, A.; Calabrese, E. C.; Galdi, M. R.; Incarnato, L.

2012-07-01

New antimicrobial polymeric systems were realized introducing new antimicrobial azo compounds in PP and LDPE matrices. The polymeric materials containing different percentage of azo compounds were mold-casted and the obtained film were tested in vitro against Gram+ and Gram- bacteria and fungi. These results hold promise for the fabrication of bacteria-resistant polymer films by means of simple melt processing with antimicrobial azo-dyes.

Materials for advanced packaging

CERN Document Server

Wong, CP

2017-01-01

This second edition continues to be the most comprehensive review on the developments in advanced electronic packaging technologies, with a focus on materials and processing. Recognized experts in the field contribute to 22 updated and new chapters that provide comprehensive coverage on various 3D package architectures, novel bonding and joining techniques, wire bonding, wafer thinning techniques, organic substrates, and novel approaches to make electrical interconnects between integrated circuit and substrates. Various chapters also address advances in several key packaging materials, including: Lead-free solders Flip chip underfills Epoxy molding compounds Conductive adhesives Die attach adhesives/films Thermal interface materials (TIMS) Materials for fabricating embedded passives including capacitors, inductors, and resistors Materials and processing aspects on wafer-level chip scale package (CSP) and MicroElectroMechanical system (MEMS) Contributors also review new and emerging technologies such as Light ...

21 CFR 182.40 - Natural extractives (solvent-free) used in conjunction with spices, seasonings, and flavorings.

Science.gov (United States)

2010-04-01

... conjunction with spices, seasonings, and flavorings. 182.40 Section 182.40 Food and Drugs FOOD AND DRUG... in conjunction with spices, seasonings, and flavorings. Natural extractives (solvent-free) used in conjunction with spices, seasonings, and flavorings that are generally recognized as safe for their intended...

21 CFR 582.40 - Natural extractives (solvent-free) used in conjunction with spices, seasonings, and flavorings.

Science.gov (United States)

2010-04-01

... conjunction with spices, seasonings, and flavorings. 582.40 Section 582.40 Food and Drugs FOOD AND DRUG... in conjunction with spices, seasonings, and flavorings. Natural extractives (solvent-free) used in conjunction with spices, seasonings, and flavorings that are generally recognized as safe for their intended...