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    Electrospun Smart Oxygen Indicating Tag for Modified Atmosphere Packaging Applications: Fabrication, Characterization and Storage Stability
    (Mdpi, 2022) Panwar, Shivam; Panjagari, Narender Raju; Singh, Ashish Kumar; Deshwal, Gaurav Kr; Badola, Richa; Minz, Prashant Saurabh; Goksen, Gulden
    Pack integrity is essential for the success of modified atmosphere packaging of food products. Colorimetric oxygen leak indicators or tags are simple and smart tools that can depict the presence or absence of oxygen within a package. However, not many bio-based electrospun materials were explored for this purpose. Ultraviolet light-activated kappa-carrageenan-based smart oxygen indicating tag was developed using the electrospinning technique in this study and its stability during storage was determined. Kappa-carrageenan was used with redox dye, sacrificial electron donor, photocatalyst, and solvent for preparing oxygen indicating electrospun tag. Parameters of electrospinning namely flow rate of the polymer solution, the distance between spinneret and collector, and voltage applied were optimized using Taguchi L9 orthogonal design. Rheological and microstructural studies revealed that the electrospinning solution was pseudoplastic and the mat fibers were compact and non-woven with an average fiber size of 1-2 microns. Oxygen sensitivity at different oxygen concentrations revealed that the tag was sensitive enough to detect as low as 0.4% oxygen. The developed tag was stable for at least 60 days when stored in dark at 25 degrees C and 65% RH. The developed mat could be highly useful in modified atmosphere packaging applications to check seal integrity in oxygen devoid packages.
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    Öğe
    Technological challenges in production of goat milk products and strategies to overcome them: a review
    (Wiley, 2024) Akshit, F. N. U.; Deshwal, Gaurav Kr; Sharma, Heena; Kumar, Parveen; Maddipatla, Dharani Kumar; Singh, Manan Preet; Goksen, Gulden
    In comparison to bovine milk, compositional differences in goat milk such as lower alpha s1-casein and higher beta-casein content, small-sized fat globules, higher mineral content and medium-chain fatty acids generate difficulties in manufacturing goat milk products. Majorly, soft and fragile gel structure, lower yield, salty taste and goaty flavour result in decreased acceptability of goat milk products. Therefore, the present review discusses the technological challenges in preparation of goat milk-based products, mainly yogurt and cheeses. Understanding the challenges involved in preparing goat milk products and overcoming them by modifying the processing parameters and product formulations could help to improve the quality of goat milk products. Thermal treatment, admixture with bovine milk, enzymatic modifications, and membrane processing have shown promising results in improving the final quality of goat milk products. This review strengthens the existing knowledge for producing goat milk products with improved textural and sensorial attributes. This review strengthens the existing knowledge for producing goat milk products using different technological and processing interventions. Understanding the challenges involved in preparing goat milk products and overcoming them by modifying the processing parameters and product formulations could help to improve the quality of goat milk products.image