Stabilization and controlled release of gaseous/volatile active compounds to improve safety and quality of fresh produce

Sodium carboxymethyl cellulose hydrogels containing montmorillonite-NaClO2 for postharvest preservation of Chinese bayberries

Owing to their lack of outer skin, Chinese bayberries are highly susceptible to mechanical damage during picking, which accelerates bacterial invasion and rotting, shortening their shelf life. In this study, montmorillonite (MMT) was used to absorb an aqueous sodium chlorite solution embedded in a carboxymethyl cellulose sodium hydrogel after freeze drying, and the hydrogel was crosslinked by Al3+ ions. Al3+ hydrolyzed to produce H+, creating an acidic environment within the hydrogel and reacting with NaClO2 to slowly release ClO2. We prepared a ClO2 slow-release hydrogel gasket with 0.5 wt% MMT-NaClO2 and investigated its storage effect on postharvest Chinese bayberries. Its inhibition rates against Escherichia coli and Listeria monocytogenes were 98.84% and 98.96%, respectively. The results showed that the gasket preserved the appearance and nutritional properties of the berries. The antibacterial hydrogel reduced hardness loss by 26.57% and ascorbic acid loss by 46.36%. This new storage method could also be applicable to other fruits and vegetables.

Novel insight into the role of sulfur dioxide in fruits and vegetables: Chemical interactions, biological activity, metabolism, applications, and safety

Sulfur dioxide (SO₂) are a category of chemical compounds widely used as additives in food industry. So far, the use of SO₂ in fruit and vegetable industry has been indispensable although its safety concerns have been controversial. This article comprehensively reviews the chemical interactions of SO₂ with the components of fruit and vegetable products, elaborates its mechanism of antimicrobial, anti-browning, and antioxidation, discusses its roles in regulation of sulfur metabolism, reactive oxygen species (ROS)/redox, resistance induction, and quality maintenance in fruits and vegetables, summarizes the application technology of SO₂ and its safety in human (absorption, metabolism, toxicity, regulation), and emphasizes the intrinsic metabolism of SO₂ and its consequences for the postharvest physiology and safety of fresh fruits and vegetables. In order to fully understand the benefits and risks of SO₂, more research is needed to evaluate the molecular mechanisms of SO₂ metabolism in the cells and tissues of fruits and vegetables, and to uncover the interaction mechanisms between SO₂ and the components of fruits and vegetables as well as the efficacy and safety of bound SO₂. This review has important guiding significance for adjusting an applicable definition of maximum residue limit of SO₂ in food.

Kinetic Role of Reactive Intermediates in Controlling the Formation of Chlorine Dioxide in the Hypochlorous Acid-Chlorite Ion Reaction

An advanced experimental protocol is reported for studying the kinetics and mechanism of the complex redox reaction between chlorite ion and hypochlorous acid under acidic condition. The formation of ClO₂ is followed directly by the classical two-component stopped-flow method. In sequential stopped-flow experiments, the target reaction is chemically quenched using NaI solution and the concentration of each reactant and product is monitored as a function of time by utilizing the principles of kinetic discrimination. Thus, in contrast to earlier studies, not only the formation of one of the products but the decay of the reactants was also directly followed. This approach provides a firm basis for postulating a detailed mechanism for the interpretation of the experimental results under a variety of conditions. The intimate details of the reaction are explored by simultaneously fitting 78 kinetic traces, i.e., the concentration vs. time profiles of ClO₂^-, HOCl, and ClO₂, to an 11-step kinetic model. The most important reaction steps were identified, and it was shown that two reactive intermediates have a pivotal role in the mechanism. While chlorate ion predominantly forms via the reaction of Cl₂O, chlorine dioxide is exclusively produced in reaction steps involving Cl₂O₂. This study leads to clear conclusions on how to control the stoichiometry of the reaction and achieve optimum conditions to produce chlorine dioxide and to reduce the formation of the toxic chlorate ion in practical applications.

The detoxification of cellular sulfite in table grape under SO2 exposure: Quantitative evidence of sulfur absorption and assimilation patterns

Sulfur dioxide (SO₂) and its derivatives are known to be hazardous but their common application in food, especially the grape industry, is conditionally allowed. Potential hazards to consumers and the environment could occur upon the control-lost SO₂ during grape logistics and storage. Researchers have usually focused on the anti-pathogen role of SO₂ whereas limited efforts were conducted on the sulfur (S) absorption, assimilation patterns, and sulfite detoxification. In this study, short-term, room-temperature, and SO₂-stored grapes were investigated, whose S flux of various forms was quantified through an estimation model. Accordingly, the additional accumulated S (0.50-0.86%) in pulps from atmospheric SO₂ was considered mainly through rachis transport compared to across skin surfaces and the usage arrangement of the absorbed S was included. The first quantitative evidence of induced S assimilation under SO₂ was also provided, which challenged the previous knowledge. In addition, sulfite oxidase and reductase (SiO and SiR) played major roles in sulfite detoxification, being effectively stimulated at multiple levels. The induced S metabolism associated with enhanced reactive oxygen species (ROS) scavenging capacity and alleviated senescence contributed to quality maintenance. Overall, these findings provide novel insights and are valuable supports for developing SO₂-controlling strategies to avoid potential hazards.

A Review on Antimicrobial Packaging from Biodegradable Polymer Composites

The development of antimicrobial packaging has been growing rapidly due to an increase in awareness and demands for sustainable active packaging that could preserve the quality and prolong the shelf life of foods and products. The addition of highly efficient antibacterial nanoparticles, antifungals, and antioxidants to biodegradable and environmentally friendly green polymers has become a significant advancement trend for the packaging evolution. Impregnation of antimicrobial agents into the packaging film is essential for impeding or destroying the pathogenic microorganisms causing food illness and deterioration. Higher safety and quality as well as an extended shelf life of sustainable active packaging desired by the industry are further enhanced by applying the different types of antimicrobial packaging systems. Antimicrobial packaging not only can offer a wide range of advantages, but also preserves the environment through usage of renewable and biodegradable polymers instead of common synthetic polymers, thus reducing plastic pollution generated by humankind. This review intended to provide a summary of current trends and applications of antimicrobial, biodegradable films in the packaging industry as well as the innovation of nanotechnology to increase efficiency of novel, bio-based packaging systems.

Precision release systems of food bioactive compounds based on metal-organic frameworks: synthesis, mechanisms and recent applications

Controlled release (CR) systems have become a powerful platform for accurate and effective delivery of bioactive compounds (BCs). Metal-organic frameworks (MOFs) are one of the best BCs-loaded carriers for CR systems. In the review, the principles and methods of the design and synthesis of MOFs-CR systems are summarized in detail, the encapsulation of BCs by MOFs and CR mechanisms are explored, and their biological toxicity and biocompatibility are highlighted and applications in the food industry are discussed. In addition, current challenges in this field and possible future development directions are also presented. MOFs have been proven to encapsulate BCs effectively, including gaseous and solid molecules, and control the release of BCs through spontaneous diffusion or stimulus-response. The solubility, stability and biocompatibility of BCs encapsulated by MOFs are greatly improved, which expands their applications in foods. The effective CR of BCs by MOFs-CR systems is beneficial to assist in maintaining or even improving the quality and safety of food, reduce the BCs usage while increasing the bioavailability. Low- or non-biotoxic MOFs, especially bio-MOFs, show greater application prospects in the food industry.

Practical in-storage interventions to control foodborne pathogens on fresh produce

Although tremendous efforts have been made to ensure fresh produce safety, various foodborne outbreaks and recalls occur annually. Most of the current intervention strategies are evaluated within a short timeframe (less than 1 h), leaving the behavior of the remaining pathogens unknown during subsequent storages. This review summarized outbreak and recall surveillance data from 2009 to 2018 obtained from government agencies in the United States to identify major safety concerns associated with fresh produce, discussed the postharvest handling of fresh produce and the limitations of current antimicrobial interventions, and reviewed the intervention strategies that have the potential to be applied in each storage stage at the commercial scale. One long-term (up to 12 months) prepacking storage (apples, pears, citrus among others) and three short-term (up to 3 months) postpacking storages were identified. During the prepacking storage, continuous application of gaseous ozone at low doses (≤1 ppm) is a feasible option. Proper concentration, adequate circulation, as well as excess gas destruction and ventilation systems are essential to commercial application. At the postpacking storage stages, continuous inhibition can be achieved through controlled release of gaseous chlorine dioxide in packaging, antimicrobial edible coatings, and biocontrol agents. During commercialization, factors that need to be taken into consideration include physicochemical properties of antimicrobials, impacts on fresh produce quality and sensory attributes, recontamination and cross-contamination, cost, and feasibility of large-scale production. To improve fresh produce safety and quality during storage, the collaboration between researchers and the fresh produce industry needs to be improved.

Antimicrobial Food Packaging with Biodegradable Polymers and Bacteriocins

Innovations in food and drink packaging result mainly from the needs and requirements of consumers, which are influenced by changing global trends. Antimicrobial and active packaging are at the forefront of current research and development for food packaging. One of the few natural polymers on the market with antimicrobial properties is biodegradable and biocompatible chitosan. It is formed as a result of chitin deacetylation. Due to these properties, the production of chitosan alone or a composite film based on chitosan is of great interest to scientists and industrialists from various fields. Chitosan films have the potential to be used as a packaging material to maintain the quality and microbiological safety of food. In addition, chitosan is widely used in antimicrobial films against a wide range of pathogenic and food spoilage microbes. Polylactic acid (PLA) is considered one of the most promising and environmentally friendly polymers due to its physical and chemical properties, including renewable, biodegradability, biocompatibility, and is considered safe (GRAS). There is great interest among scientists in the study of PLA as an alternative food packaging film with improved properties to increase its usability for food packaging applications. The aim of this review article is to draw attention to the existing possibilities of using various components in combination with chitosan, PLA, or bacteriocins to improve the properties of packaging in new food packaging technologies. Consequently, they can be a promising solution to improve the quality, delay the spoilage of packaged food, as well as increase the safety and shelf life of food.

Polycyclodextrins: Synthesis, functionalization, and applications

Cyclodextrins (CDs) are cyclic oligosaccharides with unique conical structure enabling host-guest inclusion complexes. However, virgin CDs sufferfrom low solubility, lack of functional groups and its inability to strong complexation with the guests. One of the most efficient ways to improve the properties of cyclodextrins is the synthesis of polycyclodextrins. Generally, there are two types of polycyclodextrins: 1) polymers containing CD units as parts of the main backbone; and 2) polymers with CD units as side chains. These polycyclodextrins are produced (i) from direct copolymerization of virgin cyclodextrins or cyclodextrins derivatives with various monomers including isocyanates, epoxides, carboxylic acids, anhydrides, acrylates, acrylamides and fluorinated aromatic compounds, or (ii) by post-functionalization of other polymers with CDs or CD derivatives.. By selecting the proper derivatives of CDs and controlling the polymerization, polycyclodextrins with linear, hyperbranched, and crosslinked structures have been synthesized. Polycyclodextrins have found significant applications in numerous areas, as adsorbents for removal of organic pollutants, carriers in gene/drug delivery, and for preparation of supramolecular based hydrogels. The focus of this review paper is placed on the synthesis, characterization, and applications of CDs so as to highlight challenges as well as the promising features of the future ahead of material developments based on CDs.