Biodegradable PLA (polylactic acid) hinged trays keep quality of fresh-cut and cooked spinach
This work examines the effects of packaging using two different polymeric trays with hinged lids, polyethylene terephthalate (PET) and polylactic acid (PLA), on fresh-cut and cooked spinach ( Spinacia oleracea ). Samples were stored in a cold room for 16 days at 4 °C. Chemical (total pigments, total...
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| Veröffentlicht in: | Journal of food science and technology 2015-09, Vol.52 (9), p.5938-5945 |
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| description | This work examines the effects of packaging using two different polymeric trays with hinged lids, polyethylene terephthalate (PET) and polylactic acid (PLA), on fresh-cut and cooked spinach (
Spinacia oleracea
). Samples were stored in a cold room for 16 days at 4 °C. Chemical (total pigments, total polyphenols, ascorbic acid, antioxidant activity), physical (water activity), technological (colour evaluation), sensorial (aroma, visual appearance and water accumulation) and microbial (total aerobic mesophilic and psychrotrophic counts) parameters were tested. Both polymeric trays maintained the overall quality of fresh spinach for 6 days but spinach stored in PLA trays maintained its flavour longer. A significant increase in total polyphenols, antiradical activity, total carotenoids as well as a decrease in ascorbic acid in fresh spinach was observed in the first 3 days of storage in both samples. Unfortunately, the PLA package accumulated condensed water. The total microbial load of fresh-cut spinach reached about 6.3–7.3 log CFU g
−1
within 8 days. Cooked spinach packed in PLA and PET polymeric hinged trays showed the same behaviour as fresh spinach in terms of quality and shelf life. In conclusion, PLA plastic hinged trays can be used for packaging fresh-cut and cooked cut spinach, but the problem of condensed water must be solved. |
| doi_str_mv | 10.1007/s13197-014-1695-x |
| format | Article |
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Spinacia oleracea
). Samples were stored in a cold room for 16 days at 4 °C. Chemical (total pigments, total polyphenols, ascorbic acid, antioxidant activity), physical (water activity), technological (colour evaluation), sensorial (aroma, visual appearance and water accumulation) and microbial (total aerobic mesophilic and psychrotrophic counts) parameters were tested. Both polymeric trays maintained the overall quality of fresh spinach for 6 days but spinach stored in PLA trays maintained its flavour longer. A significant increase in total polyphenols, antiradical activity, total carotenoids as well as a decrease in ascorbic acid in fresh spinach was observed in the first 3 days of storage in both samples. Unfortunately, the PLA package accumulated condensed water. The total microbial load of fresh-cut spinach reached about 6.3–7.3 log CFU g
−1
within 8 days. Cooked spinach packed in PLA and PET polymeric hinged trays showed the same behaviour as fresh spinach in terms of quality and shelf life. In conclusion, PLA plastic hinged trays can be used for packaging fresh-cut and cooked cut spinach, but the problem of condensed water must be solved.</description><identifier>ISSN: 0022-1155</identifier><identifier>EISSN: 0975-8402</identifier><identifier>DOI: 10.1007/s13197-014-1695-x</identifier><identifier>PMID: 26345011</identifier><language>eng</language><publisher>New Delhi: Springer India</publisher><subject>Analysis ; antioxidant activity ; Antioxidants ; ascorbic acid ; biodegradability ; Biodegradable materials ; Biodegradation ; Carotenoids ; Chemistry ; Chemistry and Materials Science ; Chemistry/Food Science ; cold storage ; color ; flavor ; Food contamination & poisoning ; Food packaging ; Food preservation ; Food Science ; fresh-cut produce ; lids ; Low density polyethylenes ; microbial load ; Nutrition ; odors ; Original ; Original Article ; Packaging ; pigments ; Polyethylene terephthalate ; polyethylene terephthalates ; Polylactic acid ; Polyphenols ; Respiration ; shelf life ; Spinach ; Spinacia oleracea ; storage time ; Studies ; trays ; Tsunamis ; Vegetables ; water activity</subject><ispartof>Journal of food science and technology, 2015-09, Vol.52 (9), p.5938-5945</ispartof><rights>Association of Food Scientists & Technologists (India) 2015</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c606t-c78649aa6663cdef67c4e89bff0c681f8735988d0fad0037dcff0fe707b489a63</citedby><cites>FETCH-LOGICAL-c606t-c78649aa6663cdef67c4e89bff0c681f8735988d0fad0037dcff0fe707b489a63</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC4554652/pdf/$$EPDF$$P50$$Gpubmedcentral$$H</linktopdf><linktohtml>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC4554652/$$EHTML$$P50$$Gpubmedcentral$$H</linktohtml><link.rule.ids>230,314,723,776,780,881,27903,27904,41467,42536,51298,53770,53772</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/26345011$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Botondi, Rinaldo</creatorcontrib><creatorcontrib>Bartoloni, Serena</creatorcontrib><creatorcontrib>Baccelloni, Simone</creatorcontrib><creatorcontrib>Mencarelli, Fabio</creatorcontrib><title>Biodegradable PLA (polylactic acid) hinged trays keep quality of fresh-cut and cooked spinach</title><title>Journal of food science and technology</title><addtitle>J Food Sci Technol</addtitle><addtitle>J Food Sci Technol</addtitle><description>This work examines the effects of packaging using two different polymeric trays with hinged lids, polyethylene terephthalate (PET) and polylactic acid (PLA), on fresh-cut and cooked spinach (
Spinacia oleracea
). Samples were stored in a cold room for 16 days at 4 °C. Chemical (total pigments, total polyphenols, ascorbic acid, antioxidant activity), physical (water activity), technological (colour evaluation), sensorial (aroma, visual appearance and water accumulation) and microbial (total aerobic mesophilic and psychrotrophic counts) parameters were tested. Both polymeric trays maintained the overall quality of fresh spinach for 6 days but spinach stored in PLA trays maintained its flavour longer. A significant increase in total polyphenols, antiradical activity, total carotenoids as well as a decrease in ascorbic acid in fresh spinach was observed in the first 3 days of storage in both samples. Unfortunately, the PLA package accumulated condensed water. The total microbial load of fresh-cut spinach reached about 6.3–7.3 log CFU g
−1
within 8 days. Cooked spinach packed in PLA and PET polymeric hinged trays showed the same behaviour as fresh spinach in terms of quality and shelf life. In conclusion, PLA plastic hinged trays can be used for packaging fresh-cut and cooked cut spinach, but the problem of condensed water must be solved.</description><subject>Analysis</subject><subject>antioxidant activity</subject><subject>Antioxidants</subject><subject>ascorbic acid</subject><subject>biodegradability</subject><subject>Biodegradable materials</subject><subject>Biodegradation</subject><subject>Carotenoids</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>cold storage</subject><subject>color</subject><subject>flavor</subject><subject>Food contamination & poisoning</subject><subject>Food packaging</subject><subject>Food preservation</subject><subject>Food Science</subject><subject>fresh-cut produce</subject><subject>lids</subject><subject>Low density polyethylenes</subject><subject>microbial load</subject><subject>Nutrition</subject><subject>odors</subject><subject>Original</subject><subject>Original Article</subject><subject>Packaging</subject><subject>pigments</subject><subject>Polyethylene terephthalate</subject><subject>polyethylene terephthalates</subject><subject>Polylactic acid</subject><subject>Polyphenols</subject><subject>Respiration</subject><subject>shelf life</subject><subject>Spinach</subject><subject>Spinacia oleracea</subject><subject>storage time</subject><subject>Studies</subject><subject>trays</subject><subject>Tsunamis</subject><subject>Vegetables</subject><subject>water activity</subject><issn>0022-1155</issn><issn>0975-8402</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2015</creationdate><recordtype>article</recordtype><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><recordid>eNqNkk1rVDEUhoNYbGn7A9xIwE1dxCa5-dwIbbFVGKgLXUrI5GMm7Z2b2-Re6fx7U6aWKohmk8B5zns-8gLwmuD3BGN5WklHtESYMESE5uj-BTjAWnKkGKYv2xtTigjhfB8c13qD2-moVBS_AvtUdIxjQg7A9_OUfVgV6-2yD_DL4gyejLnf9tZNyUHrkn8H12lYBQ-nYrcV3oYwwrvZ9mnawhxhLKGukZsnaAcPXc63Da1jGqxbH4G9aPsajh_vQ_Dt8uPXi09ocX31-eJsgZzAYkJOKsG0tUKIzvkQhXQsKL2METuhSFSy41opj6P1bQrpXYvEILFcMqWt6A7Bh53uOC83wbswtF57M5a0sWVrsk3m98iQ1maVfxjGOROcNoGTR4GS7-ZQJ7NJ1YW-t0PIczW0bY92WpF_o0QSyTThUv4Pilt1JnVD3_6B3uS5DG1pjcJCS4G5ahTZUa7kWkuITyMSbB5cYXauMM0V5sEV5r7lvHm-m6eMXx5oAN0BtYXaR5dnpf-q-hPdKsIY</recordid><startdate>20150901</startdate><enddate>20150901</enddate><creator>Botondi, Rinaldo</creator><creator>Bartoloni, 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PLA (polylactic acid) hinged trays keep quality of fresh-cut and cooked spinach</title><author>Botondi, Rinaldo ; Bartoloni, Serena ; Baccelloni, Simone ; Mencarelli, Fabio</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c606t-c78649aa6663cdef67c4e89bff0c681f8735988d0fad0037dcff0fe707b489a63</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2015</creationdate><topic>Analysis</topic><topic>antioxidant activity</topic><topic>Antioxidants</topic><topic>ascorbic acid</topic><topic>biodegradability</topic><topic>Biodegradable materials</topic><topic>Biodegradation</topic><topic>Carotenoids</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Chemistry/Food Science</topic><topic>cold storage</topic><topic>color</topic><topic>flavor</topic><topic>Food contamination & poisoning</topic><topic>Food packaging</topic><topic>Food preservation</topic><topic>Food Science</topic><topic>fresh-cut produce</topic><topic>lids</topic><topic>Low density polyethylenes</topic><topic>microbial load</topic><topic>Nutrition</topic><topic>odors</topic><topic>Original</topic><topic>Original Article</topic><topic>Packaging</topic><topic>pigments</topic><topic>Polyethylene terephthalate</topic><topic>polyethylene terephthalates</topic><topic>Polylactic acid</topic><topic>Polyphenols</topic><topic>Respiration</topic><topic>shelf life</topic><topic>Spinach</topic><topic>Spinacia oleracea</topic><topic>storage time</topic><topic>Studies</topic><topic>trays</topic><topic>Tsunamis</topic><topic>Vegetables</topic><topic>water activity</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Botondi, Rinaldo</creatorcontrib><creatorcontrib>Bartoloni, Serena</creatorcontrib><creatorcontrib>Baccelloni, Simone</creatorcontrib><creatorcontrib>Mencarelli, 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Technol</stitle><addtitle>J Food Sci Technol</addtitle><date>2015-09-01</date><risdate>2015</risdate><volume>52</volume><issue>9</issue><spage>5938</spage><epage>5945</epage><pages>5938-5945</pages><issn>0022-1155</issn><eissn>0975-8402</eissn><abstract>This work examines the effects of packaging using two different polymeric trays with hinged lids, polyethylene terephthalate (PET) and polylactic acid (PLA), on fresh-cut and cooked spinach (
Spinacia oleracea
). Samples were stored in a cold room for 16 days at 4 °C. Chemical (total pigments, total polyphenols, ascorbic acid, antioxidant activity), physical (water activity), technological (colour evaluation), sensorial (aroma, visual appearance and water accumulation) and microbial (total aerobic mesophilic and psychrotrophic counts) parameters were tested. Both polymeric trays maintained the overall quality of fresh spinach for 6 days but spinach stored in PLA trays maintained its flavour longer. A significant increase in total polyphenols, antiradical activity, total carotenoids as well as a decrease in ascorbic acid in fresh spinach was observed in the first 3 days of storage in both samples. Unfortunately, the PLA package accumulated condensed water. The total microbial load of fresh-cut spinach reached about 6.3–7.3 log CFU g
−1
within 8 days. Cooked spinach packed in PLA and PET polymeric hinged trays showed the same behaviour as fresh spinach in terms of quality and shelf life. In conclusion, PLA plastic hinged trays can be used for packaging fresh-cut and cooked cut spinach, but the problem of condensed water must be solved.</abstract><cop>New Delhi</cop><pub>Springer India</pub><pmid>26345011</pmid><doi>10.1007/s13197-014-1695-x</doi><tpages>8</tpages><oa>free_for_read</oa></addata></record> |
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| source | SpringerLink Journals; Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals; PubMed Central |
| subjects | Analysis antioxidant activity Antioxidants ascorbic acid biodegradability Biodegradable materials Biodegradation Carotenoids Chemistry Chemistry and Materials Science Chemistry/Food Science cold storage color flavor Food contamination & poisoning Food packaging Food preservation Food Science fresh-cut produce lids Low density polyethylenes microbial load Nutrition odors Original Original Article Packaging pigments Polyethylene terephthalate polyethylene terephthalates Polylactic acid Polyphenols Respiration shelf life Spinach Spinacia oleracea storage time Studies trays Tsunamis Vegetables water activity |
| title | Biodegradable PLA (polylactic acid) hinged trays keep quality of fresh-cut and cooked spinach |
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