The impact of water on food thermodynamics and physics and, therefore, on its quality is more important than the one of any other food chemical component. When fundamentals of chemical kinetics are applied, the rates of the reactions responsible of food quality decay can be described as a function of food composition and of other external elements interacting with foods. Among them, water activity and water content have been widely used to determine the role of water in the kinetic reactions of deterioration. Recently, researchers have found limitations in using the water activity parameter. According to them, the role of water in foods can be better described by evaluating the role, in stability of the quality attributes, of the non-equilibrium states of amorphous food products. Following this approach, the dynamics of changes are described in kinetics terms and can be more efficiently predicted by the glass transition temperature more than by the water activity. The glass transition, which is a second order transition in amorphous materials from the glassy to the rubbery state, is primarily dependent on water, which is a plasticizer and is responsible for the physical state of multiphase systems (as foods are) together with temperature. The subject of the role of water in the decay of food quality is presented in this paper, according to the principles of food material science | L'impatto dell'acqua sulla termodinamica e sulla fisica dell'alimento e, quindi, sulla sua qualità è maggiore di quello di ogni altro componente chimico. Applicando principi fondamentali di cinetica chimica, le velocità delle reazioni responsabili del decadimento della qualità possono essere espresse in funzione della composizione e di fattori esterni al prodotto. L'attività dell'acqua o il contenuto in umidità sono stati ampiamente utilizzati per determinare il ruolo dell'acqua nelle reazioni cinetiche di degradazione. Scuole più recenti attribuiscono al concetto di attività dell'acqua alcune limitazioni: il ruolo dell'acqua negli alimenti è discusso in relazione allo stato di non-equilibrio dei prodotti alimentari amorfi nella stabilità degli attributi di qualità. Secondo questo approccio la dinamica dei cambiamenti è descritta in termini cinetici e può essere efficacemente predetta dalla temperatura di transizione vetrosa, più che dall'attività dell'acqua. La transizione vetrosa, transizione di secondo ordine da uno stato vetroso allo stato gommoso dei materiali amorfi, è innanzitutto influenzata dall'acqua quale plasticizzante del sistema, che, quindi, insieme alla temperatura, determina lo stato fisico delle fasi di sistemi multifase quali sono gli alimenti. Il tema del ruolo dell'acqua nel decadimento della qualità degli alimenti viene presentato in questo lavoro secondo i principi della scienza dei materiali alimentari

Although polyvinyl alcohol (PVA) is a promising biodegradable packaging material, it presents some disadvantages for food packaging such as poor ultraviolet (UV) and water vapor barrier properties, low mechanical strength, poor water resistance, and lack of antimicrobial properties. To overcome these limitations, novel PVA/cellulose nanocrystals (CNC)/titanium dioxide (TiO₂) nanocomposites were developed, characterized, and demonstrated for potential food packaging applications. The mechanical strength, water vapor barrier, and UV barrier properties of PVA/CNC/TiO₂ 5 % film (5 wt% TiO₂ in the PVA/CNC matrix with 5 wt% of CNCs) increased by 55.8 %, 45.2 %, and 70,056.8 %, respectively, compared to those of a PVA film. In the antibacterial simulation test, PVA/CNC/TiO₂ 5 % film could limit the growth of microorganisms for 14 days. In packaging tests with fresh garlic, PVA/CNC/TiO₂ films effectively prevented weight loss and spoilage by external influences, indicating the potential of the PVA/CNC/TiO₂ nanocomposites for food-packaging applications.

Adsorption isotherms of 3 selected paper-based packaging materials, that is, vegetable parchment (VP) paper, Kraft paper, and solid-bleached-sulfate (SBS) paperboard, were determined at 3 different temperatures (25, 40, and 50 °C). The GAB isotherm model was found to fit adequately for describing experimental adsorption isotherm data for the paper samples. The monolayer moisture content of the paper samples decreased with increase in temperature, which is in the range of 0.0345 to 0.0246, 0.0301 to 0.0238, and 0.0318 to 0.0243 g water/g solid for the MG paper, the Kraft paper, and the SBS paperboard, respectively. The net isosteric heats of sorption (qst) for the paper samples decreased exponentially with increase in moisture content after reaching the maximum values of 18.51, 27.39, and 26.80 kJ/mol for the VP paper, the Kraft paper, and the SBS paperboard, respectively, at low-moisture content. The differential enthalpy and entropy of 3 paper samples showed compensation phenomenon with the isokinetic temperature of 399.7 K indicating that water vapor had been adsorbed onto the paper samples with the same mechanism. Depending on the paper material, tensile strength of paper samples was affected by moisture content.

Nowadays consumers are aware of environmental problems. As an alternative to petrochemical polymers for food packaging, researchers have been focused on biopolymeric materials as raw material. The aim of this study was to evaluate mechanical properties (toughness, burst strength and distance to burst), water adsorption, light-barrier properties and transparency of composite films based on cellulose, glycerol and polyvinyl alcohol. Scanning electron microscopy, spectral analysis (FT-IR and UV–VIS-NIR) and differential scanning calorimetry were performed to explain the morphology, structural and thermal properties of the films. Results showed that polyvinyl alcohol enhances the toughness of films up to 44.30 MJ/m3. However, toughness decreases when glycerol concentration is increased (from 23.41 to 10.55 MJ/m3). Water adsorption increased with increasing polyvinyl alcohol concentration up to 222%. Polyvinyl alcohol increased the film thickness. The films showed higher burst strength (up to 12014 g) than other biodegradable films. The films obtained have optimal values of transparency like those values of synthetic polymers. Glycerol produced a UV protective effect in the films, an important effect for food packaging to prevent lipid oxidative deterioration. Results showed that it is feasible to obtain cellulose-glycerol-polyvinyl alcohol composite films with improved properties.