Mass Transfer and Shelf Life

PackLAB research activities provide integrated knowledge and approaches on combining packaging materials development and food requirements, aimed at implement performing food-packaging systems. The applied objective is to develop innovative food packaging solutions for SHELF LIFE EXTENTION with direct benefits for both environment and consumers by enabling customization of the packaging’s properties to fit functional, safety, cost and environmental impact requirements of targeted foods.

Study of shelf life at different temperatures applying chemical, textural and non destructive techniques

  • Study of the reliable time-temperature exposure conditions during the commercial chain
  • Prediction of expected shelf life in the commercial chain, on the basis of time-temperature history data and on appropriate integration/modeling routine

Members of the team

  • Stefano Farris
  • Sara Limbo

Publications

Sadat Razavi M., Golmohammadi A., Nematollahzadeh A. Fiori F., Rovera C., Farris S. Preparation of cinnamon essential oil emulsion by bacterial cellulose nanocrystals and fish gelatin. Food Hydrocolloids, 2020; 109: 106111. DOI: 10.1016/j.foodhyd.2020.106111.

Çavdaroğlu E., Farris S., Yemenicioğlu A. Development of pectin-eugenol emulsion coatings for inhibition of Listeria on webbed-rind melons: a comparative study with fig and citrus pectins. International Journal of Food Science and Technology, 2020; 55: 1448-1457. DOI: 10.1111/ijfs.14458.

Giovenzana V., Casson A., Beghi R., Tugnolo A., Grassi S., Alamprese C., Casiraghi E., Farris S., Fiorindo I. Guidetti R. Environmental benefits: traditional vs innovative packaging for olive oil. Chemical Engineering Transactions, 2019; 75: 193-198. DOI: 10.3303/CET1975033 (OPEN ACCESS).

Boyaci D., Iorio G., Sozbilen G. S., Alkan D., Trabattoni S., Pucillo F., Farris S., Yemenicioğlu A. Development of flexible antimicrobial zein coatings with essential oils for the inhibition of critical pathogens on the surface of whole fruits: Test of coatings on inoculated melons. Food Packaging and Shelf Life, 2019; 20:100316. DOI: 10.1016/j.fpsl.2019.100316.

Gholami R., Ahamadi E., Farris S. Shelf life extension of white mushrooms (Agaricus bisporus) by low temperatures conditioning, modified atmosphere, and nanocomposite packaging material. Food Packaging and Shelf Life, 2017; 14: 88-95. DOI: 10.1016/j.fpsl.2017.09.001

Cozzolino C.A., Pozzoli S., La Vecchia S., Piergiovanni L., Farris S. An alternative approach to control the oxygen permeation across single-dose coffee capsules. Food Packaging and Shelf Life, 2015; 4: 19-25. DOI: 10.1016/j.fpsl.2015.03.001

Limbo, S., Mousavi Khaneghah, A. 2015. Active packaging of foods and its combination with electron beam processing. Chapter 11. In: Electron Beam Pasteurization and Complementary Food Processing and Technologies. S. Pillai and S. Shayanfar. Woodhead Publishing. In press

Piergiovanni, L., Peri, C., Limbo, S. 2014. Extra virgin olive oil packaging. Chapter 16. In The Extra Virgin Olive Oil Handbook. C. Peri (Ed.) Wiley Blackwell. ISBN 978-1-118-46045-0.

Erika Mascheroni(*), Alberto Figoli, Alida Musatti, Sara Limbo, Enrico Drioli, Rossella Suevo, Stefania Talarico, Manuela Rollini. An alternative encapsulation approach for production of active chitosan–propolis beads. International Journal of Food Science & Technology, 2014. Volume 49, Issue 5, pages 1401–1407.

Giovanelli, G., Limbo, S., Buratti, S. 2014. Effects of new packaging solutions on physico-chemical, nutritional and aromatic characteristics of red raspberries (Rubus idaeus L.) in postharvest storage. Postharvest Biology and Technology. 98: 72-81.

Uboldi, E., Lamperti, P., Limbo, S*. 2014. Low O2 master bag for beef patties: effects of primary package permeability and structure. Packaging Technology and Science. 27 (8), 639–649.

Jalali, M., Jahed, E., Haddad Khodaparast, M. H., Limbo, S. and Mousavi Khaneghah, 2014. A. Evolution of bentonite and gelatin effects on clarification of variety of date fruit Kaluteh juice with response surface methodology. International Food Research Journal 21(5): 1893-1899.

Erika Mascheroni, Carlos Alberto Fuenmayor, Maria Stella Cosio, Giuseppe Di Silvestro, Luciano Piergiovanni, Saverio Mannino, Alberto Schiraldi Encapsulation of volatiles in nanofibrous polysaccharide membranes for humidity-triggered release.Carbohydrate Polymers. Volume 98, Issue 1, 15 October 2013, Pages 17–25.

Limbo, S.*, Uboldi E., Adobati A., Iametti, S., Bonomi, F., Mascheroni, E., Santagostino S., Powers, T. H., Franzetti L., Piergiovanni, L. 2013.

Shelf life of case-ready beef steaks (Semitendinosus muscle) stored in oxygen-depleted master bag system with oxygen scavengers and CO2/N2 modified atmosphere packaging. Meat Science. 93(3): 477-484.

Piergiovanni, L., Limbo, S. 2013. Ruolo del packaging nel controllo delle alterazioni microbiche degli alimenti. Ch.9. In: Manuale di microbiologia predittiva. Concetti e strumenti per l’ecologia microbica quantitativa. Gardini, F. e Parente, E. pag.185-209. Springer (Ed.). ISBN 978-88-470-5354-0. Doi 10.1007/978-88-470-5355-7

Introzzi L., Blomfeldt T. O. J., Trabattoni S., Tavazzi S., Santo N., Schiraldi A., Piergiovanni L., Farris S. Ultrasound-assisted pullulan/montmorillonite bionanocomposite coating with high oxygen barrier properties. Langmuir, 2012; 28: 11206-11214. DOI: 10.1021/la301781n

Farris S., Introzzi L., Fuentes-Alventosa J. M., Santo N., Rocca R., Piergiovanni L. Self-assembled pullulan-silica oxygen barrier hybrid coatings for food packaging applications. Journal of Agricultural and Food Chemistry, 2012; 60 (3): 782-790. DOI:10.1021/jf204033d

Mascheroni, E.(*), Capretti, G., Limbo, S., Piergiovanni, L. Study of cellulose- lysozyme interactions aimed to a controlled release system for bioactives. Cellulose, Volume 19, Issue 6, December 2012, Pages 1855-1866.

Gobbi, S., Farris, S., Limbo, S., Torreggiani, D. 2012. Influence of cultivar and process conditions on crispness of organic osmo-air-dried apple chips. Journal of Food Process Engineering. 35(5): 810-820.