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Multi-user equipment approved in grant 2017/50349-0: oxygen permeability measurement system

Grant number: 18/15758-0
Support type:Multi-user Equipment Program
Duration: September 01, 2018 - August 31, 2025
Field of knowledge:Agronomical Sciences - Food Science and Technology - Food Technology
Principal researcher:Luis Fernando Ceribelli Madi
Grantee:Luis Fernando Ceribelli Madi
Home Institution: Instituto de Tecnologia de Alimentos (ITAL). Agência Paulista de Tecnologia dos Agronegócios (APTA). Secretaria de Agricultura e Abastecimento (São Paulo - Estado). Campinas , SP, Brazil
Associated research grant:17/50349-0 - Plan of institutional development in research of the Institute of Food Technology - ITAL, AP.PDIP
As informações de acesso ao Equipamento Multiusuário são de responsabilidade do Pesquisador responsável
EMU web page:http://www.ital.agricultura.sp.gov.br/emu.php
Type of equipment:Caracterização de Materiais - Propriedades Físicas - Porosidade/permeabilidade
Manufacturer: Mocon-Amtek
Model: Oxtran Modelo 2/22H

Abstract

The oxygen permeability rate of films and packaging is an important property for defining the stability and shelf life of foods and beverages susceptible to oxidation, such as fruit juices, functional beverages, coffees, ready-to-eat foods and other categories. When looking for new technologies to increase shelf life and reduce food losses, the gas barrier of the packaging is a key factor. The development of new ingredients and new foods and beverages requires the definition of shelf life, which is intrinsically linked to the packaging barrier properties. The great distances of the national territory and the tropical climatic conditions of the country, increase the protection requirements of foods and beverages to give them a long useful life, so that the possibility of commercialization is not only regional but at national level. Especially for functional food and beverage category, maintaining the nutritional activity of the ingredients during storage and marketing depends on the oxygen barrier properties of the package. The market for refrigerated meats, mainly for export, is extremely demanding of oxygen barrier properties of the package. In the case of fresh fruits and vegetables, gas permeability is associated not only with product durability, but with public health risks, related with the possibility of developing an anaerobic environment favorable to pathogens. The success of new food and beverage processing technologies, such as high pressure, flash sterilization and modified atmosphere conservation, depends on the development of specific packaging for these applications. Because they are technologies for increasing the shelf life of perishable foods, the oxygen barrier of the packaging is decisive in the stability and shelf life of the products. New technologies associated with food and beverage packaging, such as active and intelligent packaging, are largely associated with the barrier properties of packaging. Various types of active systems, with absorbers of detrimental compounds or with antimicrobial emitters are associated with the barrier properties of the package. In the area of new packaging materials, especially functionalized polymers based on nanotechnology and renewable raw materials, the barrier properties of packaging are a key factor for its technological and economic success. The acquisition of this equipment is part the Plan of Institutional Development in Research of the Institute of Food Technology in the Strategic Areas of Food Safety and Health and of Innovation in Products and Processes. (AU)

Articles published in Agência FAPESP Newsletter about the research grant:
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Scientific publications
(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)
MARANGONI JUNIOR, LUIS; ALVES, ROSA MARIA VERCELINO; MOREIRA, CHRISTIANE QUARTAROLI; CRISTIANINI, MARCELO; PADULA, MARISA; ANJOS, CARLOS ALBERTO RODRIGUES. High-pressure processing effects on the barrier properties of flexible packaging materials. JOURNAL OF FOOD PROCESSING AND PRESERVATION, v. 44, n. 11 SEP 2020. Web of Science Citations: 4.

Please report errors in scientific publications list by writing to: cdi@fapesp.br.