Συστηματική αποτύπωση των νέων τάσεων και εμπορικών εφαρμογών των ενεργών και έξυπνων συσκευασιών, μαζί με περιπτωσιολογική μελέτη των δύο τεχνολογιών αιχμής, σε προϊόντα ζωϊκής προέλευσης

Abstract

The market demands for quality, safety, low cost, longer shelf life in foods and at the same time less use of “chemicals", have guided the scientific research on alternative ways of preservation and packaging. Thus, the aim of this study was to reflect the new trends and the commercial applications of new technologies in the field of food packaging. Since cold cuts are among the most popular packaged/ready to eat foods (RTF) and at the same time an ideal microenvironment for the growth of microorganisms, a case study was carried out in order to investigate the effect of sodium alginate edible films, with and without the addition of nisin, in the microbial, physicochemical and organoleptic profile of the product, under vacuum conditions and its maintenance at 4°C and 10°C. Simultaneously a study was carried out with regards to the cost, to investigate whether the application of edible films with nisin, as antimicrobial agent, is an advantageous investment-option for companies and consumers.

To investigate the efficacy of edible films in microbiological and physicochemical level, ham slices, procured from large supermarket and cut into uniform samples (5x5 cm) (under aseptic conditions), were packaged with the membranes of sodium alginate (1.5%) and four cases resulted: ham without edible films, ham with edible films without nisin, ham with edible films and nisin 250 IU/ml, and ham with edible films and nisin 750 IU/mL. All the samples were packed in vacuum and then stored at 4°C and 10°C. Then, samples were taken at regular intervals to perform microbiological analyzes, color analysis and the measurement of pH.

Both nisin concentrations (250 and 750 IU/mL) inhibit microbial growth, at both temperatures, without altering the color of the product. This inhibition appears to be greater when the concentration of nisin is higher and is combined with an additional obstacle, like low temperature (4 C). The dominant microorganisms were the lactic acid bacteria (LAB), which is confirmed by the decrease in pH in all samples. Regarding costs, the packaging of 200g with edible films is charged with 0.70 € more (compared to packaging without edible films) and packaging of 400g is charged with 1.33 € more. Prices are indicative and certainly if the product is produced by an industry, on a large scale they will be reduced even further. It is a product with many advantages, but due to the financial crisis, perhaps it is not the right time for a company to make such an investment.