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https://doi.org/10.21256/zhaw-26037| Publikationstyp: | Beitrag in wissenschaftlicher Zeitschrift |
| Art der Begutachtung: | Peer review (Publikation) |
| Titel: | Application of antimicrobial packaging based on modified calcium carbonate and EOs for RTE meat products |
| Autor/-in: | Rüegg, Nadine Teixeira, Stephanie Rosa Beck, Barbara Maria Monnard, Fabien Wilhelm Menard, Rico Yildirim, Selçuk |
| et. al: | No |
| DOI: | 10.1016/j.fpsl.2022.100982 10.21256/zhaw-26037 |
| Erschienen in: | Food Packaging and Shelf Life |
| Band(Heft): | 34 |
| Heft: | 100982 |
| Erscheinungsdatum: | Dez-2022 |
| Verlag / Hrsg. Institution: | Elsevier |
| ISSN: | 2214-2894 |
| Sprache: | Englisch |
| Schlagwörter: | Active packaging; Antimicrobial packaging; Essential oil; Modified calcium carbonate; Ready to eat meat product |
| Fachgebiet (DDC): | 664: Lebensmitteltechnologie |
| Zusammenfassung: | Highly porous modified calcium carbonate (MCC) powder has been successfully integrated into packaging material as a coating and the coated packaging films were loaded with 5, 10 or 30 wt % thyme and rosemary essential oil (EO). Resulting MCC labels were applied as labels and showed antimicrobial activities against L. innocua in in vitro test. After 6 days MCC labels with 10 and 30 wt % thyme EO showed significant reductions in in vitro tests (2.9 and > 8.5 log CFU/filter). When MCC labels with rosemary EO were used, only 30 wt % loading showed a significant reduction (1.6 log CFU/filter). Subsequently, the antimicrobial activity of MCC labels with 30 wt % EOs against L. innocua on ready to eat meat product were studied under normal atmosphere and modified atmosphere (MA). Use of MCC labels with 30 wt % thyme EO loading combined with MA packaging showed a significant microbial reduction of 1.2 log CFU/g on cooked ham after 21 days (compared to untreated MCC labels packaged under MA). On the other hand, use of MCC labels loaded with 30 wt % rosemary EO (with MA) showed significant reductions of L. innocua on sliced cooked chicken breast (2.6 log CFU/g) as well as cooked ham (1.3 log CFU/g). |
| URI: | https://digitalcollection.zhaw.ch/handle/11475/26037 |
| Volltext Version: | Publizierte Version |
| Lizenz (gemäss Verlagsvertrag): | CC BY 4.0: Namensnennung 4.0 International |
| Departement: | Life Sciences und Facility Management |
| Organisationseinheit: | Institut für Lebensmittel- und Getränkeinnovation (ILGI) |
| Publiziert im Rahmen des ZHAW-Projekts: | Calcium carbonate based active packaging |
| Enthalten in den Sammlungen: | Publikationen Life Sciences und Facility Management |
Dateien zu dieser Ressource:
| Datei | Beschreibung | Größe | Format | |
|---|---|---|---|---|
| 2022_Ruegg-etal_Antimicrobial-packaging-RTE-meat-products.pdf | 1.27 MB | Adobe PDF |  Öffnen/Anzeigen |
Zur Langanzeige
Rüegg, N., Teixeira, S. R., Beck, B. M., Monnard, F. W., Menard, R., & Yildirim, S. (2022). Application of antimicrobial packaging based on modified calcium carbonate and EOs for RTE meat products. Food Packaging and Shelf Life, 34(100982). https://doi.org/10.1016/j.fpsl.2022.100982
Rüegg, N. et al. (2022) ‘Application of antimicrobial packaging based on modified calcium carbonate and EOs for RTE meat products’, Food Packaging and Shelf Life, 34(100982). Available at: https://doi.org/10.1016/j.fpsl.2022.100982.
N. Rüegg, S. R. Teixeira, B. M. Beck, F. W. Monnard, R. Menard, and S. Yildirim, “Application of antimicrobial packaging based on modified calcium carbonate and EOs for RTE meat products,” Food Packaging and Shelf Life, vol. 34, no. 100982, Dec. 2022, doi: 10.1016/j.fpsl.2022.100982.
RÜEGG, Nadine, Stephanie Rosa TEIXEIRA, Barbara Maria BECK, Fabien Wilhelm MONNARD, Rico MENARD und Selçuk YILDIRIM, 2022. Application of antimicrobial packaging based on modified calcium carbonate and EOs for RTE meat products. Food Packaging and Shelf Life. Dezember 2022. Bd. 34, Nr. 100982. DOI 10.1016/j.fpsl.2022.100982
Rüegg, Nadine, Stephanie Rosa Teixeira, Barbara Maria Beck, Fabien Wilhelm Monnard, Rico Menard, and Selçuk Yildirim. 2022. “Application of Antimicrobial Packaging Based on Modified Calcium Carbonate and EOs for RTE Meat Products.” Food Packaging and Shelf Life 34 (100982). https://doi.org/10.1016/j.fpsl.2022.100982.
Rüegg, Nadine, et al. “Application of Antimicrobial Packaging Based on Modified Calcium Carbonate and EOs for RTE Meat Products.” Food Packaging and Shelf Life, vol. 34, no. 100982, Dec. 2022, https://doi.org/10.1016/j.fpsl.2022.100982.
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