Premium
Active chitosan–chestnut extract films used for packaging and storage of fresh pasta
Author(s) -
Kõrge Kristi,
Bajić Marijan,
Likozar Blaž,
Novak Uroš
Publication year - 2020
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14569
Subject(s) - shelf life , food science , chitosan , relative humidity , moisture , retrogradation (starch) , chemistry , water content , materials science , composite material , starch , biochemistry , physics , geotechnical engineering , amylose , engineering , thermodynamics
Summary A tannins‐rich chestnut extract was used to enhance the antioxidant and antibacterial properties of chitosan‐based film materials. The favourable mechanical properties of the novel material enabled its application in the preparation of the sachets that were used for packing and storage of filled fresh pasta. The fresh pasta ageing progressed in conventional refrigerated storage conditions of 8 °C with 60 ± 2% relative humidity in the absence of light for 60 days. The rapid moisture mobility between a starchy food and sachets during the first 9 days of storage induced retrogradation of the fresh pasta, whereby total phenolic content show dependency on moisture throughout the shelf life. Active components within the sachet prevented microbial growth on the food surface during the entire 60 days.