Matches in UGent Biblio for { ?s ?p The possible application of several multilayered biobased materials for packing different food products, ranging from short to long shelf life products, was investigated. Several transparent and metalized cellulose based film, a cellulose/PLA based film, a xylan based film and PLA trays with a PLA based film, a PLA/cellulose based film and a PLA/paper based film as topfilm were examined. The investigated food products were tomatoes, steak, French fries, ham sausage, filet de saxe (a raw cured pork meat product) grated cheese, tortillachips, rice cakes, dry biscuits and potato flakes all packed under air or modified atmosphere (MAP). The food products were stored at refrigerated (4°C) or room temperature and analyzed at certain points during their shelf life. For the short shelf life products, microbiological analysis (total plate count, lactic acid bacteria and yeast and moulds), gas composition of the headspace, color, aw and pH were followed and those quality parameters were each time compared with their evolution in the conventionally packaged food products. For the medium shelf life products also hydrolytic and oxidative lipid rancidity were monitored. For the long shelf life products no microbiological analysis were performed. Furthermore, sensory characteristics of the different food products were evaluated. From the storage experiments it could be concluded that most investigated biobased materials are good functional substitutes for the conventional packaging materials currently used. For example, the oxygen and carbon dioxide concentrations followed the same trend as in the reference film and the concentrations remained below the maximum limit or above the minimal limit during the entire shelf life of the food products.. }
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- aggregation abstract "The possible application of several multilayered biobased materials for packing different food products, ranging from short to long shelf life products, was investigated. Several transparent and metalized cellulose based film, a cellulose/PLA based film, a xylan based film and PLA trays with a PLA based film, a PLA/cellulose based film and a PLA/paper based film as topfilm were examined. The investigated food products were tomatoes, steak, French fries, ham sausage, filet de saxe (a raw cured pork meat product) grated cheese, tortillachips, rice cakes, dry biscuits and potato flakes all packed under air or modified atmosphere (MAP). The food products were stored at refrigerated (4°C) or room temperature and analyzed at certain points during their shelf life. For the short shelf life products, microbiological analysis (total plate count, lactic acid bacteria and yeast and moulds), gas composition of the headspace, color, aw and pH were followed and those quality parameters were each time compared with their evolution in the conventionally packaged food products. For the medium shelf life products also hydrolytic and oxidative lipid rancidity were monitored. For the long shelf life products no microbiological analysis were performed. Furthermore, sensory characteristics of the different food products were evaluated. From the storage experiments it could be concluded that most investigated biobased materials are good functional substitutes for the conventional packaging materials currently used. For example, the oxygen and carbon dioxide concentrations followed the same trend as in the reference film and the concentrations remained below the maximum limit or above the minimal limit during the entire shelf life of the food products.".