A methodological approach for optimum preservation results: The packaging paradigm

Antonis Kanavouras ,
Antonis Kanavouras
Contact Antonis Kanavouras

Department of Food Science and Human Nutrition,, Agricultural University of Athens, Athens, Greece

Frank A. Coutelieris
Frank A. Coutelieris

Department of Environmental & Natural Resources Management, School of Engineering, University of Patras, Pátrai, Greece

Published: 18.04.2017.

Volume 6, Issue 1 (2017)

pp. 56-66;

https://doi.org/10.7455/ijfs/6.1.2017.a6

Abstract

The food preservation hypothesis as impacted by overall packaging applications is considered in this work. The objective was to devise a decision supportive method for the selection of “just-right” packaging materials, techniques and procedures. For that, food preservation was critically approached in order to identify the optimum outcome at experimental and packaging selection decision-making levels. A mathematically supported and proven knowledge classification, and the establishment of a straightforward coherence mode among the principles of the natural systemic phenomena, were used. The ultimate aim of this work was to justifiably surpass a simple description of packaging according to its measurable specifications, and instead, engage its inherent properties into a cyclic 8-steps-process for eventually understanding its potential to support any particular preservation hypothesis in question. The proposed methodology includes primarily, the consideration of the study hypothesis and, in parallel, the conclusive remarks and claims with respect to the experimental factors involved (properties, parameters, relations and conditions). Considering the experimentally controlled set-ups that a researcher has to expose the food system to and the role of packaging in obtaining its preservation potential, our method supports the experimenters in selecting the experimental conditions under which the preservation hypothesis can be disclaimed and furthermore, it could indicate the way to reduce experimentation research waste.

Keywords

References

1.
Ahrne L, Oliveira F, Manso M, Drumond M, Oste R, Gekas V. Modelling of dissolved oxygen concentration during storage of packaged liquid foods. Journal of Food Engineering. 1997;(2):213–24.
2.
Bacigalupi C, Lemaistre M, Boutroy N, Bunel C, Peyron S, Guillard V, et al. Changes in nutritional and sensory properties of orange juice packed in pet bottles: an experimental and modelling approach. Food Chemistry. 2013;(4):3827–36.
3.
Campos C, Gerschenson L, Flores S. Development of edible films and coatings with antimicrobial activity. Food and Bioprocess Technology. 2011;(6):849–75.
4.
Resconi C, Escudero V, Antonio Beltran A, Luis Olleta J, Sanudo J, Del Mar C, et al. Color, lipid oxidation, sensory quality, and aroma compounds of beef steaks displayed under different levels of oxygen in a modified atmosphere package. Journal of Food Science. 2012;(1):10-S18.
5.
Christophersen A, Bertelsen G, Andersen H, Knuthsen P, Skibsted L. Zeitschrift Fur Lebensmittel -Untersuchung Und -Forschung. 1992;(2):115–9.
6.
Coutelieris F, Kanavouras A. Experimental and theoretical investigation of packaged olive oil: development of a quality indicator based on mathematical predictions. Journal of Food Engineering. 2006;(1):85–92.
7.
Coutelieris F, Kanavouras A. Use of the activation energy concept to estimate the quality reduction of packaged olive oil. Journal of the American Oil Chemists Society. 2005;(2):119–23.
8.
Del Nobile M, Bove S, La Notte E, Sacchi R. Influence of packaging geometry and material properties on the oxidation kinetic of bottled virgin olive oil. Journal of Food Engineering. 2003;(2):189–97.
9.
Galic K, Scetar M, Kurek M. Trends in Food Science & Technology. 2011;(2–3):127–37.
10.
Gimenez A, Ares F, Ares G. Sensory shelf-life estimation: a review of current methodological approaches. Food Research International. 2012;(1):311–25.
11.
Gomez M, Lorenzo J. Effect of packaging conditions on shelf-life of fresh foal meat. Meat Science. 2012;(4):513–20.
12.
Hall J, Otto S. A study of the diffusion of oxygen in bottled food using realistic bottle shapes. Journal of Food Processing and Preservation. 1997;(2):141–59.
13.
Jacxsens L, Devlieghere F, De Rudder T, Debevere J. Lebensmittel-Wissenschaft Und-Technologie-Food Science and Technology. 2000;(3):178–87.
14.
Kanavouras A, Coutelieris F. Shelf-life predictions for packaged olive oil based on simulations. Food Chemistry. 2006;(1):48–55.
15.
Kanavouras A, Hernandez-Munoz P, Coutelieris F, Selke S. Oxidationderived flavor compounds as quality indicators for packaged olive oil. Journal of the American Oil Chemists Society. 2004;(3):251–7.
16.
Kuhn T. The structure of scientific revolutions. 1962;
17.
Leygonie C, Britz T, Hoffman L. Protein and lipid oxidative stability of fresh ostrich m. iliofibularis packaged under different modified atmospheric packaging conditions. Food Chemistry. 2011;(4):1659–67.
18.
Mestdagh F, De Meulenaer B, De Clippeleer J, Devlieghere F, Huyghebaert A. Protective influence of several packaging materials on light oxidation of milk. Journal of Dairy Science. 2005;(2):499–510.
19.
Miltz J, Passy N, Mannheim C. Mass transfer from and through packaging materials. Packaging Technology and Science. 1992;(1):49–56.
20.
Miranda G, Berna A, Bon J, Mulet A. Modeling of the process of mois-ture loss during the storage of dried apricots. Food Science and Technology International. 2011;(5):439–47.
21.
Mitcham C. Thinking through technology: the path between engineering and philosophy. 1994;
22.
Raso J, Barbosa-Canovas G. Nonthermal preservation of foods using combined processing techniques. Critical Reviews in Food. Science and Nutrition. 2003;(3):265–85.
23.
Senorans F, Ibanez E, Cifuentes A. New trends in food processing. Critical Reviews in Food Science and Nutrition. 2003;(5):507–26.
24.
Silvestre C, Duraccio D, Cimmino S. Food packaging based on polymer nanomaterials. Progress in Polymer Science. 2011;(12):1766–82.
25.
Tsironi T, Taoukis P. Modeling microbial spoilage and quality of gilthead seabream fillets: combined effect of osmotic pretreatment, modified atmosphere packaging, and nisin on shelf life. Journal of Food Science. 2010;(4):243-M251.
26.
Zhou G, Xu X, Liu Y. Preservation technologies for fresh meat -a review. Meat Science. 2010;(1):119–28.
27.
Zwietering M, Rombouts F, Van ’t Riet K. Some aspects of modelling microbial quality of food. Food Control. 1993;(2):56–66.

Citation

Copyright

Article metrics

Google scholar: See link

The statements, opinions and data contained in the journal are solely those of the individual authors and contributors and not of the publisher and the editor(s). We stay neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Most read articles

Indexed by