Claire I G L Sarantopoulos (original) (raw)

Papers by Claire I G L Sarantopoulos

Coletanea do Instituto de Tecnologia de Alimentos, 1990

Brazilian Journal of Food Technology, 2000

International Journal of Biological Macromolecules, 2021

The present study aimed to produce thermoplastic starch films with different concentrations of th... more The present study aimed to produce thermoplastic starch films with different concentrations of thermoplastic pectin and the addition of 4% lignin microparticles as a reinforcing and active agent. The pectin improved the modulus of elasticity, and decreased the elongation at break. In addition, it improved the UV light protection to 100% at 320 nm and 95.9% at 400 nm. The incorporation of lignin microparticles improved the thermal stability of the blends made with 25% and 50% thermoplastic pectin when compared to the pectin-free blends. The blend with 25% thermoplastic pectin led to an increase of 75.8% and 34% in elongation at break and deformation of the films, respectively. This blend also improved the UV light protection to 100% due to its dark brown color. Regarding the permeability properties, the films with 25% and 50% thermoplastic pectin showed lower oxygen permeability (48% and 65%) and an increase in the antioxidant activities from 2.7% to 71.08% and 4.1% to 79.28%, respectively. Thus, the polymer blend with 25% thermoplastic pectin with the incorporation of lignin microparticles proved to be a good alternative for use in foods sensitive to the effects of oxygen and UV light.

Food Chemistry, 2008

Strawberries (cultivars Honeoye and Korona) were stored in perforated polypropylene bags at 5°C f... more Strawberries (cultivars Honeoye and Korona) were stored in perforated polypropylene bags at 5°C for 10 days. Unpackaged strawberries were used as a reference. Several quality parameters were monitored during the storage period. The packaged strawberries retained their weight throughout the experiment as opposed to the unpackaged samples which lost 1.5% of their weight per day because of dehydration. The aroma profile of Honeoye strawberries was not affected by storage in modified atmospheres. In Korona fruits, on the other hand, there was a considerable increase in ethyl acetate levels, indicating unwanted metabolism caused by the altered gas composition. The production of potential off-odours was, however, not possible to distinguish in the sensory analyses of the strawberries. The results indicated that storage in a modified atmosphere (11-14% O 2 and 9-12% CO 2) can be used to maintain the quality of Honeoye and Korona strawberries for a longer time, than if kept in air in open containers.

Food and Bioprocess Technology, 2011

Ciência e Tecnologia de Alimentos, 2000

Ciência e Tecnologia de Alimentos, 2008

A utilização de técnicas de processamento brando, como a desidratação osmótica e o acondicionamen... more A utilização de técnicas de processamento brando, como a desidratação osmótica e o acondicionamento em embalagens

Insights on Novel Meat Processing and Preservation Methods [Working Title]

This chapter connects the main requirements of meat product preservation with the most used plast... more This chapter connects the main requirements of meat product preservation with the most used plastic packaging structures, highlighting the role of packaging on the extension of food products shelf life and allowing their distribution and consumption in the most diverse areas of the world. An overview on the main degradation mechanisms of meat products is provided as background for the deeper discussions on flexible packaging films' compositions that is most used for meat packaging. Details on the performance of different sealing materials, gas barrier layers, and structural compositions as well as specific characteristics of packaging such as vacuum bags, shrink barrier bags, thermoforming, vacuum skin, and modified atmosphere packaging are discussed in this chapter serving as building blocks for an optimum packaging design, from food preservation to the final packaging end use. Finally, as part of an evolving world, new packaging trends are discussed, covering consumerism, sustainability, and functionality aspects.

Journal of Food Protection, 1996

Twelve slices of mozzarella cheese (about 174 g) were packaged in expanded polystyrene trays plac... more Twelve slices of mozzarella cheese (about 174 g) were packaged in expanded polystyrene trays placed in gas-barrier bags under three different atmospheres (100% N2, 100% CO2, and 50% CO2/50% N2). A gas headspace-to-cheese ratio of 2.5 liters/kg of cheese was initially set in the modified-atmosphere packages. Simulating conventional Brazilian packaging, some trays were wrapped in PVC stretched film. Periodically, the product stored at 7 ± 1°C was evaluated as to its sensorial quality, microbiological condition, and physical and chemical characteristics. The head-space volume and gas composition of modified-atmosphere packages were evaluated, The mozzarella cheese did not show any physical or chemical alteration in all packaging treatments. These characteristics were not factors which limited shelf life in air or in modified atmospheres. The critical parameter was sensory degradation. The shelf life of sliced mozzarella in conventional air pack was 13 days. N2 atmospheres had only a mi...

Meat science, 2017

This study evaluates the potential of using non-irradiated barrier-shrink bags containing ethylen... more This study evaluates the potential of using non-irradiated barrier-shrink bags containing ethylene-vinyl alcohol copolymer (EVOH), polyamide (PA) and ethylene ionomer in their structures to preserve vacuum-packaged fresh beef as an alternative to traditional gamma-ray cross-linked bags containing polyvinylidene chloride (PVDC). Boneless beef rib eye roll cuts were vacuum-packed in an industrial processing plant using EVOH 44% mol, EVOH 32% mol and a control PVDC barrier shrink bags. The cuts were evaluated during storage at 0.5°C. The EVOH films presented similar performance compared to control PVDC barrier shrink bags related to bacteria growth and purge loss. Packages with EVOH 32% mol film presented better performance than control bag with respect to the meat sensorial attributes, including fewer bubbles and better adhesion. EVOH 44% mol bags presented the highest rate of colour loss. The EVOH 32% mol non-irradiated and chlorine-free film is as effective for the preservation of f...

Packaging Technology and Science, 2001

Guavas cv.`Kumagai' were packed in several plastic materials and stored at 10°C and 85±90% relati... more Guavas cv.`Kumagai' were packed in several plastic materials and stored at 10°C and 85±90% relative humidity (RH) for 7, 14, 21 and 28 days (3 days at 25°C). The plastic materials studied were: multilayer co-extruded polyolephine ®lm with selective permeability (PSP), low-density polyethylene ®lm (LDPE), LDPE ®lm with mineral incorporation (LDPEm) and heat-shrinkable polyolephine ®lm (SHR). Guavas not packed were taken as control samples. The physicochemical characteristics of the fruits, O 2 and CO 2 transmission rates of the packaging materials and gas composition at the package headspace were evaluated. The LDPE ®lm, 69 mm in thickness, with the lowest permeability to both O 2 and CO 2 , led to anaerobiosis and high CO 2 concentration inside the packages and promoted physiological disturbances and changes in fruit¯avour. The SHR ®lm, 15 mm in thickness, was the most permeable to CO 2 and had quite high O 2 transmission, which modi®ed the inner atmosphere of the packages slightly. The fruits packed in this ®lm showed a poorer quality than the controls, possibly due to the heat produced during the shrinking of the ®lm. The LDPEm ®lm, 24 mm in thickness, was almost as permeable to CO 2 but had reduced O 2 transmission, promoting an atmosphere of equilibrium of 3% O 2 and 4.5% CO 2. Fruits packed in this ®lm kept their skin colour and pulp ®rmness, suitable for consumption up to 14 days. The PSP ®lm, 35 mm in thickness, had the greatest O 2 transmission but just over half of the CO 2 transmission of LDPEm, promoting an atmosphere of equilibrium of 0.5% O 2 and 4.5% CO 2 inside the packages. Fruits packed in such packages kept their physicochemical characteristics up to 21 days.

Colet Inst Tecnol Alimentos, Dec 1, 1996

Ciencia Tecnol Aliment, 2008

Journal of Food Science, Jun 1, 2010

Combination of citric acid dipping (5 g/L) and cassava starch coating (10 g/L), with and without ... more Combination of citric acid dipping (5 g/L) and cassava starch coating (10 g/L), with and without glycerol (10 g/L), was studied to verify the effectiveness of these treatments to inhibit enzymatic browning, to reduce respiration rate, and to preserve quality parameters of "Tommy Atkins" fresh-cut mangoes during storage at 5 • C. Color characteristics (L * and C *), mechanical properties (stress at failure), weight loss, β-carotene content, sensory acceptance, and microbial growth of fruits were evaluated during 15 d. The respiration rate of fruit subjected to the treatments was also analyzed. Nontreated fresh-cut mango was used as a control sample. Cassava starch edible coatings and citric acid dipping promoted a decrease in respiration rate of mango slices, with values up to 41% lower than the control fruit. This treatment also promoted better preservation of texture and color characteristics of mangoes and delayed carotenoid formation and browning reactions during storage. Moreover, the treated fruit showed great sensory acceptance by consumers throughout the whole storage period. However, the use of glycerol in the coating formulation was not efficient in the maintenance of quality parameters of fresh-cut mangoes, promoting a higher weight loss of samples, impairing fruit texture characteristics, increasing carotenogenesis, and favoring microbial growth during storage.

Food and Bioprocess Technology, Jan 13, 2010

Edible coatings can represent an alternative for extending post-harvest life of perishable fruits... more Edible coatings can represent an alternative for extending post-harvest life of perishable fruits, as strawberries. In this work, the effect of cassava starch edible coatings, added or not of potassium sorbate, on mechanical properties, surface color, sensory acceptance, and respiration rate of strawberries was evaluated in order to choose the best coating conditions to minimally processed strawberries. Integrity and water-vapor resistance of the coatings were also evaluated. Three different concentrations of cassava starch (1%, 2%, and 3%) and two concentrations of potassium sorbate (0.05% and 0.10%) were used in the coatings formulations. Minimally processed strawberries without coating were used as control samples. The strawberries treated with different coatings and control fruits did not present differences regarding mechanical properties, surface color, and all the sensory attributes evaluated. A good integrity of cassava edible coatings on strawberries surface was observed for 2% and 3% starch concentration and the use of coatings, in these concentrations, reduced the strawberries respiration rate, representing a possibility to extend the shelf life of fruits. All coatings showed beneficial effects on increasing the water vapor resistance of the samples, but a significant increase was obtained only with the use of coating with 3% of starch. The potassium sorbate improved significantly the resistance to water vapor, but no differences were observed between the two concentrations studied. Based these results, the coatings with 3% of cassava starch and 3% of cassava starch +0.05% of potassium sorbate were those selected for future shelf life study of minimally processed strawberries.