1. ZHAW digitalcollection
  2. Life Sciences und Facility Management
  3. Publikationen
  4. Publikationen Life Sciences und Facility Management
Please use this identifier to cite or link to this item: https://doi.org/10.21256/zhaw-26037
Full metadata record
DC FieldValueLanguage
dc.contributor.authorRüegg, Nadine-
dc.contributor.authorTeixeira, Stephanie Rosa-
dc.contributor.authorBeck, Barbara Maria-
dc.contributor.authorMonnard, Fabien Wilhelm-
dc.contributor.authorMenard, Rico-
dc.contributor.authorYildirim, Selçuk-
dc.date.accessioned2022-11-11T13:16:30Z-
dc.date.available2022-11-11T13:16:30Z-
dc.date.issued2022-12-
dc.identifier.issn2214-2894de_CH
dc.identifier.urihttps://digitalcollection.zhaw.ch/handle/11475/26037-
dc.description.abstractHighly porous modified calcium carbonate (MCC) powder has been successfully integrated into packaging material as a coating and the coated packaging films were loaded with 5, 10 or 30 wt % thyme and rosemary essential oil (EO). Resulting MCC labels were applied as labels and showed antimicrobial activities against L. innocua in in vitro test. After 6 days MCC labels with 10 and 30 wt % thyme EO showed significant reductions in in vitro tests (2.9 and > 8.5 log CFU/filter). When MCC labels with rosemary EO were used, only 30 wt % loading showed a significant reduction (1.6 log CFU/filter). Subsequently, the antimicrobial activity of MCC labels with 30 wt % EOs against L. innocua on ready to eat meat product were studied under normal atmosphere and modified atmosphere (MA). Use of MCC labels with 30 wt % thyme EO loading combined with MA packaging showed a significant microbial reduction of 1.2 log CFU/g on cooked ham after 21 days (compared to untreated MCC labels packaged under MA). On the other hand, use of MCC labels loaded with 30 wt % rosemary EO (with MA) showed significant reductions of L. innocua on sliced cooked chicken breast (2.6 log CFU/g) as well as cooked ham (1.3 log CFU/g).de_CH
dc.language.isoende_CH
dc.publisherElsevierde_CH
dc.relation.ispartofFood Packaging and Shelf Lifede_CH
dc.rightshttp://creativecommons.org/licenses/by/4.0/de_CH
dc.subjectActive packagingde_CH
dc.subjectAntimicrobial packagingde_CH
dc.subjectEssential oilde_CH
dc.subjectModified calcium carbonatede_CH
dc.subjectReady to eat meat productde_CH
dc.subject.ddc664: Lebensmitteltechnologiede_CH
dc.titleApplication of antimicrobial packaging based on modified calcium carbonate and EOs for RTE meat productsde_CH
dc.typeBeitrag in wissenschaftlicher Zeitschriftde_CH
dcterms.typeTextde_CH
zhaw.departementLife Sciences und Facility Managementde_CH
zhaw.organisationalunitInstitut für Lebensmittel- und Getränkeinnovation (ILGI)de_CH
dc.identifier.doi10.1016/j.fpsl.2022.100982de_CH
dc.identifier.doi10.21256/zhaw-26037-
zhaw.funding.euNode_CH
zhaw.issue100982de_CH
zhaw.originated.zhawYesde_CH
zhaw.publication.statuspublishedVersionde_CH
zhaw.volume34de_CH
zhaw.publication.reviewPeer review (Publikation)de_CH
zhaw.webfeedLM-Verpackungde_CH
zhaw.funding.zhawCalcium carbonate based active packagingde_CH
zhaw.author.additionalNode_CH
zhaw.display.portraitYesde_CH
Appears in collections:Publikationen Life Sciences und Facility Management

Files in This Item:
File Description SizeFormat 
2022_Ruegg-etal_Antimicrobial-packaging-RTE-meat-products.pdf1.27 MBAdobe PDFThumbnail
View/Open
Show simple item record
Rüegg, N., Teixeira, S. R., Beck, B. M., Monnard, F. W., Menard, R., & Yildirim, S. (2022). Application of antimicrobial packaging based on modified calcium carbonate and EOs for RTE meat products. Food Packaging and Shelf Life, 34(100982). https://doi.org/10.1016/j.fpsl.2022.100982
Rüegg, N. et al. (2022) ‘Application of antimicrobial packaging based on modified calcium carbonate and EOs for RTE meat products’, Food Packaging and Shelf Life, 34(100982). Available at: https://doi.org/10.1016/j.fpsl.2022.100982.
N. Rüegg, S. R. Teixeira, B. M. Beck, F. W. Monnard, R. Menard, and S. Yildirim, “Application of antimicrobial packaging based on modified calcium carbonate and EOs for RTE meat products,” Food Packaging and Shelf Life, vol. 34, no. 100982, Dec. 2022, doi: 10.1016/j.fpsl.2022.100982.
RÜEGG, Nadine, Stephanie Rosa TEIXEIRA, Barbara Maria BECK, Fabien Wilhelm MONNARD, Rico MENARD und Selçuk YILDIRIM, 2022. Application of antimicrobial packaging based on modified calcium carbonate and EOs for RTE meat products. Food Packaging and Shelf Life. Dezember 2022. Bd. 34, Nr. 100982. DOI 10.1016/j.fpsl.2022.100982
Rüegg, Nadine, Stephanie Rosa Teixeira, Barbara Maria Beck, Fabien Wilhelm Monnard, Rico Menard, and Selçuk Yildirim. 2022. “Application of Antimicrobial Packaging Based on Modified Calcium Carbonate and EOs for RTE Meat Products.” Food Packaging and Shelf Life 34 (100982). https://doi.org/10.1016/j.fpsl.2022.100982.
Rüegg, Nadine, et al. “Application of Antimicrobial Packaging Based on Modified Calcium Carbonate and EOs for RTE Meat Products.” Food Packaging and Shelf Life, vol. 34, no. 100982, Dec. 2022, https://doi.org/10.1016/j.fpsl.2022.100982.


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.