Browsing by Author "Bronlund J"

Now showing 1 - 4 of 4
  • Thumbnail Image
    Item
    Does flute angle influence box performance?
    (Springer Nature, 2023-09-23) Wade K; Todoroki C; Jamsari A; Gray-Stuart E; Tohill S; Bronlund J; Parker K
    In the production of boxes, it is customary to align the flutes vertically, corresponding to a 0° flute angle. This configuration is widely believed to yield optimal compressive strength, despite existing evidence from corrugated flute boards and boxes that challenge this assumption. The present study investigates the hypothesis that non-vertical flute angles do not significantly compromise box compression strength and may potentially offer enhancements in other performance characteristics. Regular slotted container boxes (385 × 238 × 300 mm) constructed from single wall C-flute board were used in this study. Ten flute angles were selected for box level testing: 0°, 5°, 7.5°, 10°, 12.5°, 15°, 20°, 30°, 45° and 60°. Samples of converted board were subjected to edge crush testing (ECT) following TAPPI T-811 and four-point-bending following TAPPI T-820. Box crush testing (BCT) followed NZS 1301.800 2006 (New Zealand Standard). Component testing results were consistent with previous studies. Outcomes showed a general linear reduction in ECT with increasing flute angle, and nonlinear relationships between flute angle and bending force and stiffness. At the box level, peak load did not decline significantly between 0° and 45°, however 60° flute angles had significantly lower peak loads (α = 0.05). At certain angles, notably 10° and 30°, less variation in peak load was observed. BCT force and stiffness of the box significantly improved in terms of median and variation at 10° and 30°. Therefore, a flute angle of less than 45° does not significantly reduce compression strength.
  • Thumbnail Image
    Item
    Effectiveness of mānuka and rosemary oils as natural and green antioxidants in wagyu and normal beef
    (John Wiley and Sons Ltd on behalf of Institute of Food, Science and Technology (IFSTTF), 2023-02-28) Kaur R; Kaur L; Gupta TB; Bronlund J
    Essential oils possessing antioxidant characteristics have acquired broad interest as an alternative to synthetic food antioxidants like butylated hydroxytoluene (BHT). In this study, mānuka (with 5, 25 and 40% triketone content) (MO), rosemary (RO) and kānuka (KO) oils were characterised and screened through DPPH (2,2-diphenyl-1-picrylhydrazyl) and FRAP (Ferric radical absorbing power) assays for their antioxidant efficacies. Different triketone levels were selected to examine their effect on the antioxidant activity of MO. All MOs showed higher phenolic content and antioxidant activities than KO and RO. Based on the obtained results, the MO with 25% triketone content and RO were chosen to study their antioxidant effects in pastes prepared from New Zealand normal (3% fat) and wagyu (12% fat) beef during refrigerated storage (7 days). No significant effect of the oils was observed on lipid oxidation in normal pastes during storage. However, MO and BHT significantly reduced lipid oxidation in wagyu pastes, showing the potential of mānuka oil as a natural antioxidant in high-fat meat products.
  • Thumbnail Image
    Item
    Mānuka Oil vs. Rosemary Oil: Antimicrobial Efficacies in Wagyu and Commercial Beef against Selected Pathogenic Microbes
    (MDPI (Basel, Switzerland), 2023-03-21) Kaur R; Kaur L; Gupta TB; Bronlund J; Monteils V; Gagaoua M
    Essential oils possessing antimicrobial characteristics have acquired considerable interest as an alternative to chemical preservatives in food products. This research hypothesizes that mānuka (MO) and kānuka (KO) oils may possess antimicrobial characteristics and have the potential to be used as natural preservatives for food applications. Initial experimentation was conducted to characterize MOs (with 5, 25, and 40% triketone contents), rosemary oil (RO) along with kanuka oil (KO) for their antibacterial efficacy against selected Gram-negative (Salmonella spp. and Escherichia coli), and Gram-positive (Listeria monocytogenes and Staphylococcus aureus) bacteria through disc diffusion and broth dilution assays. All MOs showed a higher antimicrobial effect against L. monocytogenes and S. aureus with a minimum inhibitory concentration below 0.04%, compared with KO (0.63%) and RO (2.5%). In chemical composition, α-pinene in KO, 1, 8 cineole in RO, calamenene, and leptospermone in MO were the major compounds, confirmed through Gas-chromatography-mass spectrometry analysis. Further, the antimicrobial effect of MO and RO in vacuum-packed beef pastes prepared from New Zealand commercial breed (3% fat) and wagyu (12% fat) beef tenderloins during 16 days of refrigerated storage was compared with sodium nitrate (SN) and control (without added oil). In both meat types, compared with the SN-treated and control samples, lower growth of L. monocytogenes and S. aureus in MO- and RO- treated samples was observed. However, for Salmonella and E. coli, RO treatment inhibited microbial growth most effectively. The results suggest the potential use of MO as a partial replacement for synthetic preservatives like sodium nitrate in meats, especially against L. monocytogenes and S. aureus.
  • Thumbnail Image
    Item
    Synthesis and characterisation of Mānuka and rosemary oil-based nano-entities and their application in meat
    (Elsevier Ltd, 2024-03-15) Kaur R; Gupta TB; Bronlund J; Singh J; Kaur L
    Mānuka (MO) and rosemary oils (RO) -containing nanoemulsions and nanocapsules made of sodium alginate and whey protein, were designed and compared for their antioxidant effect. Mānuka oil-nanoemulsions and nanocapsules had smaller particle sizes (343 and 330 nm), less negative zeta potential (-12 mV and -10 mV), higher phenolic content, and antiradical characteristics than RO-nano-entities. However, nano-entities of both oils showed more thermostability and sustained release than free oils. Further, the antioxidant effect of essential oils and their nano-entities was compared against sodium nitrite (SN)-added and without antioxidants-added (controls) and Wagyu and crossbred beef pastes (14 days refrigerated storage). No significant difference among MO, RO and their nano-entities was noticed in crossbred pastes, while in Wagyu, nanoemulsions showed the lowest oxidation values than controls and SN-added pastes. Hence, nano-entities can be alternatives to chemical preservatives as natural antioxidants in meat preservation, along with improved thermal stability and release than free oils.