News Column

Researchers from University of Vigo Report Findings in Food Processing

May 22, 2014



By a News Reporter-Staff News Editor at Food Weekly News -- A new study on Food Processing is now available. According to news originating from Orense, Spain, by VerticalNews correspondents, research stated, "This work aims at characterising polysaccharide-based films without (GA) and with the incorporation of free natamycin (GA-NA) and natamycin-loaded in a smart delivery device consisting in poly(N-isopropylacrylamide) nanohydrogels (GA-PNIPA). Transport properties (water vapour, oxygen and carbon dioxide permeabilities), mechanical properties (tensile strength and elongation-at-break), opacity, water sensitivity (moisture content and contact angle) and thermal properties (differential scanning calorimetry and thermogravimetric analyses) were evaluated."

Our news journalists obtained a quote from the research from the University of Vigo, "Chemical interactions were studied by means of Fourier transform infrared spectroscopy and scanning electron microscopy was used to verify the presence of natamycin and nanohydrogel particles in the film matrix. The results show that natamycin and natamycin-loaded poly(N-isopropylacrylamide) (PNIPA) nanohydrogels can be successfully added to edible films without changing their main packaging properties. However, tensile strength decreased (p < 0.05) when both natamycin and natamycin-loaded PNIPA nanohydrogels were incorporated (from 24.44 to 17.02 and 16.63 MPa, for GA-NA and GA-PNIPA, respectively). GA-NA and GA-PNIPA films are more opaque and showed to be more sensitive to water (i.e. higher values of moisture content and decrease of contact angle) than GA films. Scanning electron microscopy images confirmed the presence of natamycin and poly(N-isopropylacrylamide) nanohydrogels in the films' matrix."

According to the news editors, the research concluded: "Since natamycin could be successfully released from polysaccharide-based films, the system could be used as active packaging ingredient when used free in the matrix or as smart packing when loaded with PNIPA nanohydrogels."

For more information on this research see: Development of Active and Nanotechnology-based Smart Edible Packaging Systems: Physical-chemical Characterization. Food and Bioprocess Technology, 2014;7(5):1472-1482. Food and Bioprocess Technology can be contacted at: Springer, 233 Spring St, New York, NY 10013, USA. (Springer - www.springer.com; Food and Bioprocess Technology - www.springerlink.com/content/1935-5130/)

The news correspondents report that additional information may be obtained from M.A. Cerqueira, University of Vigo, Biotechnol Grp, Dept. of Analyt Chem & Food Sci, Orense 32004, Spain. Additional authors for this research include M.J. Costa, C. Fucinos, L.M. Pastrana and A.A. Vicente.

Keywords for this news article include: Spain, Orense, Europe, Food Processing

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Source: Food Weekly News


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