1
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Thakur RR, Mangaraj S, Tripathi MK, Singh KP, Jadhav ML. Design of a modified atmosphere storage system for shelf‐life enhancement of mango (
Mangifera indica,
cv.
Amrapali
). J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16600] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Rajeev Ranjan Thakur
- Department of Agricultural Processing and Structures, ICAR‐Central Institute of Agricultural Engineering Bhopal
| | - Shukadev Mangaraj
- Centre of excellence on soybean processing and utilization, ICAR‐Central Institute of Agricultural Engineering Bhopal
| | - Manoj Kumar Tripathi
- Agro Produce Processing Division, ICAR‐Central Institute of Agricultural Engineering Bhopal
| | - Krishna Pratap Singh
- Agricultural Mechanization Division, ICAR‐Central Institute of Agricultural Engineering Bhopal
| | - Mahesh Laxman Jadhav
- All India Co‐ordinated Research Project on Utilization of Animal Energy, ICAR‐Central Institute of Agricultural Engineering Bhopal, Madhya Pradesh, India, 462038
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2
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DWI ANGGONO A, REBEZOV M, MIRONOV S, THANGAVELU L, ARAVINDHAN S, ALJEBOREE AM, AL-JANABI S, ABD ALRAZZAK N, ALKAIM AF, KAMAL ABDELBASSET W. Fruit preservation packaging technology based on air adjustment packaging method. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.29221] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
| | | | - Sergey MIRONOV
- I.M. Sechenov First Moscow State Medical University, Russia
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3
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Khan MR, Di Giuseppe FA, Torrieri E, Sadiq MB. Recent advances in biopolymeric antioxidant films and coatings for preservation of nutritional quality of minimally processed fruits and vegetables. Food Packag Shelf Life 2021. [DOI: 10.1016/j.fpsl.2021.100752] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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4
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Thakur RR, Mangaraj S. Development of an innovative mathematical model to design an active modified atmosphere storage system for mango (cv.
Amrapali
). J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13921] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
Affiliation(s)
- Rajeev Ranjan Thakur
- Department of Agricultural Processing and Structures ICAR‐Central Institute of Agricultural Engineering Bhopal Madhya Pradesh India
| | - Shukadev Mangaraj
- Centre of Excellence on Soybean Processing and Utilization ICAR‐Central Institute of Agricultural Engineering Bhopal Madhya Pradesh India
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5
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Application of Processing and Packaging Hurdles for Fresh-Cut Fruits and Vegetables Preservation. Foods 2021; 10:foods10040830. [PMID: 33920447 PMCID: PMC8068883 DOI: 10.3390/foods10040830] [Citation(s) in RCA: 40] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2021] [Revised: 04/07/2021] [Accepted: 04/09/2021] [Indexed: 12/15/2022] Open
Abstract
Recently, consumers’ demand for fresh, nutritious, and convenient food has shown a significant rise. This trend has forced increased sales of minimally processed and/or pre-packed fruit- and vegetable-based products. New product development and the diversification of plant-based foods have supported this growth. The food production sector should balance this requirement with the necessity to provide safe food with extended shelf life while meeting consumer demands for novel, nutritious, and affordable food products. The use of alternative “soft hurdles” may result in a decrease in the rate of food deterioration and spoilage attributed to microbial activity or other physiological/chemical degradation reactions. The objective of the article is to provide a systematic review of the preservative effect of the available hurdles implemented during processing and packaging of fresh-cut fruits and vegetables, focusing on recent applications aiming at improving product quality and prolonging their limited shelf life.
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6
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Chisenga SM, Tolesa GN, Workneh TS. Biodegradable Food Packaging Materials and Prospects of the Fourth Industrial Revolution for Tomato Fruit and Product Handling. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2020; 2020:8879101. [PMID: 33299850 PMCID: PMC7704214 DOI: 10.1155/2020/8879101] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/06/2020] [Revised: 10/23/2020] [Accepted: 10/31/2020] [Indexed: 12/21/2022]
Abstract
The environment and food safety are major areas of concern influencing the development of biodegradable packaging for partial replacement of petrochemical-based polymers. This review is aimed at updating the recent advances in biodegradable packaging material and the role of virtual technology and nanotechnology in the tomato supply chain. Some of the common biodegradable materials are gelatin, starch, chitosan, cellulose, and polylactic acid. The tensile strength, tear resistance, permeability, degradability, and solubility are some of the properties defining the selection and utilization of food packaging materials. Biodegradable films can be degraded in soil by microbial enzymatic actions and bioassimilation. Nanoparticles are incorporated into blended films to improve the performance of packaging materials. The prospects of the fourth industrial revolution can be realized with the use of virtual platforms such as sensor systems in authentification and traceability of food and packaging products. There is a research gap on the development of a hybrid sensor system unit that can integrate sampling headspace (SHS), detection unit, and data processing of big data for heterogeneous tomato-derived volatiles. Principal component analysis (PCA), linear discriminant analysis (LDA), and artificial neutral network (ANN) are some of the common mathematical models for data interpretation of sensor systems.
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Affiliation(s)
- S. M. Chisenga
- School of Engineering, Bioresources Engineering, University of KwaZulu-Natal, Pietermaritzburg, South Africa
| | - G. N. Tolesa
- School of Engineering, Bioresources Engineering, University of KwaZulu-Natal, Pietermaritzburg, South Africa
- Department of Food Science and Postharvest Technology, Haramaya Institute of Technology, Haramaya University, Dire Dawa, Ethiopia
| | - T. S. Workneh
- School of Engineering, Bioresources Engineering, University of KwaZulu-Natal, Pietermaritzburg, South Africa
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7
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Devgan K, Kaur P, Kumar N, Kaur A. Active modified atmosphere packaging of yellow bell pepper for retention of physico-chemical quality attributes. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019; 56:878-888. [PMID: 30906045 DOI: 10.1007/s13197-018-3548-5] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/26/2018] [Accepted: 12/10/2018] [Indexed: 02/01/2023]
Abstract
This investigation was carried out to evaluate the effect of active and passive modified atmosphere packaging on quality and shelf life of yellow bell pepper fruits. Yellow bell pepper fruits were packaged in 150 gauge LDPE packages with oxygen absorbers for active modification and without oxygen absorber for passive modification of headspace and were stored at different temperatures i.e. 5, 10 and 15 °C and RH of 85 ± 5%. Headspace gas concentration within the packages was monitored regularly. The quality of packaged fruits was studied in terms of physiological loss in weight, firmness, total colour difference antioxidant capacity and total phenolic content. The actively modified packages attained steady state levels of 4.8% O2 and 7.1% CO2 on 4th day of storage as compared to passively modified packages in which steady state was not attained even at end of storage period of 12 days. The retention of quality attributes was observed to be higher in active packages than in passive packages. Moreover, the shelf life of actively packaged fruits was enhanced to 28 days as compared to 12 days for passively packaged fruits. The in-pack atmosphere attained in active packages hence proved beneficial in retarding the senescence thereby extending the shelf life.
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Affiliation(s)
- Kirandeep Devgan
- 1Department of Processing and Food Engineering, Punjab Agricultural University, Ludhiana, Punjab 141004 India
| | - Preetinder Kaur
- 1Department of Processing and Food Engineering, Punjab Agricultural University, Ludhiana, Punjab 141004 India
| | - Nitin Kumar
- 2Department of Processing and Food Engineering, CCS Haryana Agricultural University, Hisar, Haryana 125004 India
| | - Amrit Kaur
- 3Department of Maths, Stat and Physics, Punjab Agricultural University, Ludhiana, Punjab 141004 India
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8
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Guillard V, Gaucel S, Fornaciari C, Angellier-Coussy H, Buche P, Gontard N. The Next Generation of Sustainable Food Packaging to Preserve Our Environment in a Circular Economy Context. Front Nutr 2018; 5:121. [PMID: 30564581 PMCID: PMC6288173 DOI: 10.3389/fnut.2018.00121] [Citation(s) in RCA: 123] [Impact Index Per Article: 20.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2018] [Accepted: 11/19/2018] [Indexed: 11/29/2022] Open
Abstract
Packaging is an essential element of response to address key challenges of sustainable food consumption on the international scene, which is clearly about minimizing the environmental footprint of packed food. An innovative sustainable packaging aims to address food waste and loss reduction by preserving food quality, as well as food safety issues by preventing food-borne diseases and food chemical contamination. Moreover, it must address the long-term crucial issue of environmentally persistent plastic waste accumulation as well as the saving of oil and food material resources. This paper reviews the major challenges that food packaging must tackle in the near future in order to enter the virtuous loop of circular bio-economy. Some solutions are proposed to address pressing international stakes in terms of food and plastic waste reduction and end-of-life issues of persistent materials. Among potential solutions, production of microbial biodegradable polymers from agro-food waste residues seems a promising route to create an innovative, more resilient, and productive waste-based food packaging economy by decoupling the food packaging industry from fossil feed stocks and permitting nutrients to return to the soil. To respond to the lack of tools and approach to properly design and adapt food packaging to food needs, mathematical simulation, based on modeling of mass transfer and reactions into food/packaging systems are promising tools. The next generation of such modeling and tools should help the food packaging sector to validate usage benefit of new packaging solutions and chose, in a fair and transparent way, the best packaging solution to contribute to the overall decrease of food losses and persistent plastic accumulation.
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Affiliation(s)
- Valérie Guillard
- UMR IATE, University of Montpellier, INRA, SupAgro, CIRAD, Montpellier, France
| | - Sébastien Gaucel
- UMR IATE, University of Montpellier, INRA, SupAgro, CIRAD, Montpellier, France
| | | | | | - Patrice Buche
- UMR IATE, University of Montpellier, INRA, SupAgro, CIRAD, Montpellier, France
| | - Nathalie Gontard
- UMR IATE, University of Montpellier, INRA, SupAgro, CIRAD, Montpellier, France
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9
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Pant AF, Dorn J, Reinelt M. Effect of Temperature and Relative Humidity on the Reaction Kinetics of an Oxygen Scavenger Based on Gallic Acid. Front Chem 2018; 6:587. [PMID: 30538982 PMCID: PMC6277677 DOI: 10.3389/fchem.2018.00587] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2018] [Accepted: 11/09/2018] [Indexed: 11/13/2022] Open
Abstract
Gallic acid (GA) is a potential oxygen scavenger for food packaging applications. In this study we investigated the effect of temperature and relative humidity (RH) on the reaction kinetics of an oxygen scavenger consisting of GA and sodium carbonate. The reaction was described by a second-order kinetic law and the reaction rate coefficient k as well as the scavenger capacity n were determined from experimental data using a multiple-run downhill simplex method. Both the rate coefficient and the scavenger capacity increased significantly with higher temperatures. At 21°C it was shown that both the rate coefficient and the scavenger capacity increased significantly with higher RH. However, below 54% RH, there was no detectable reaction. For optimum scavenger performance we therefore recommend GA-based scavengers for packaging of food products with a high water activity stored at room temperature. Prior to application, the packaging materials with GA-based scavengers can be stored at 21°C and 54% RH without losing their scavenger activity. The results of this study provide the basis for the functional design of active packaging systems with GA-based oxygen scavengers.
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Affiliation(s)
- Astrid F Pant
- TUM School of Life Sciences Weihenstephan, Chair of Food Packaging Technology, Technical University of Munich, Freising, Germany.,Fraunhofer Institute for Process Engineering and Packaging IVV, Freising, Germany
| | - Julia Dorn
- TUM School of Life Sciences Weihenstephan, Chair of Food Packaging Technology, Technical University of Munich, Freising, Germany.,Fraunhofer Institute for Process Engineering and Packaging IVV, Freising, Germany
| | - Matthias Reinelt
- Fraunhofer Institute for Process Engineering and Packaging IVV, Freising, Germany
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10
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Boz Z, Welt BA. Permeable Gas Cavity at Elevated Pressure Enhances Modified Atmosphere Packaging of Fresh Produce. J Food Sci 2018; 83:1639-1649. [PMID: 29894568 DOI: 10.1111/1750-3841.14139] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2017] [Revised: 02/19/2018] [Accepted: 03/03/2018] [Indexed: 11/30/2022]
Abstract
Modified atmosphere packaging (MAP) of fresh produce involves exploiting package properties to satisfy respiration activity of produce. While effective, package material properties are not infinitely adjustable to match needs of all products. Additional ways of providing favorable in-package gaseous environments are needed. This work explores the use of permeable inserts filled with gas at elevated pressures as a means to achieve in-package gaseous atmospheres that may not be possible by the package alone. Mathematical models were developed to predict transient package atmospheres for packages containing respiring produce and pressurized permeable inserts. The model was validated for semirigid tray packages containing grape tomatoes and Granny Smith apples. With inserts initially pressurized with oxygen at approximately 200 to 300 kPa (about 30 to 45 psi), about 2 weeks additional shelf life was observed relative to controls for both tomatoes and apples in test packages. Additionally, simulations provide design guidance for pressurized inserts for the case of very high respiration rate produce such as spinach. PRACTICAL APPLICATION This work promises to expand application of modified atmosphere packaging (MAP). Currently, applications are limited by gas transfer material properties of existing packaging films. However, packaging offers other important functions that may not be well served by materials that satisfy critical gas permeation requirements. This work demonstrates an approach that disconnects packaging material specifications from MAP design.
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Affiliation(s)
- Ziynet Boz
- Packaging Engineering Program, Agricultural and Biological Engineering Dept., Univ. of Florida, 1741 Museum Road, Gainesville, FL, 32611, USA
| | - Bruce A Welt
- Packaging Engineering Program, Agricultural and Biological Engineering Dept., Univ. of Florida, 1741 Museum Road, Gainesville, FL, 32611, USA
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11
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Yildirim S, Röcker B, Pettersen MK, Nilsen-Nygaard J, Ayhan Z, Rutkaite R, Radusin T, Suminska P, Marcos B, Coma V. Active Packaging Applications for Food. Compr Rev Food Sci Food Saf 2017; 17:165-199. [PMID: 33350066 DOI: 10.1111/1541-4337.12322] [Citation(s) in RCA: 344] [Impact Index Per Article: 49.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2017] [Accepted: 10/29/2017] [Indexed: 01/21/2023]
Abstract
The traditional role of food packaging is continuing to evolve in response to changing market needs. Current drivers such as consumer's demand for safer, "healthier," and higher-quality foods, ideally with a long shelf-life; the demand for convenient and transparent packaging, and the preference for more sustainable packaging materials, have led to the development of new packaging technologies, such as active packaging (AP). As defined in the European regulation (EC) No 450/2009, AP systems are designed to "deliberately incorporate components that would release or absorb substances into or from the packaged food or the environment surrounding the food." Active packaging materials are thereby "intended to extend the shelf-life or to maintain or improve the condition of packaged food." Although extensive research on AP technologies is being undertaken, many of these technologies have not yet been implemented successfully in commercial food packaging systems. Broad communication of their benefits in food product applications will facilitate the successful development and market introduction. In this review, an overview of AP technologies, such as antimicrobial, antioxidant or carbon dioxide-releasing systems, and systems absorbing oxygen, moisture or ethylene, is provided, and, in particular, scientific publications illustrating the benefits of such technologies for specific food products are reviewed. Furthermore, the challenges in applying such AP technologies to food systems and the anticipated direction of future developments are discussed. This review will provide food and packaging scientists with a thorough understanding of the benefits of AP technologies when applied to specific foods and hence can assist in accelerating commercial adoption.
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Affiliation(s)
- Selçuk Yildirim
- Inst. of Food and Beverage Innovation, Dept. of Life Sciences and Facility Management, Zurich Univ. of Applied Sciences, 8820 Wädenswil, Switzerland
| | - Bettina Röcker
- Inst. of Food and Beverage Innovation, Dept. of Life Sciences and Facility Management, Zurich Univ. of Applied Sciences, 8820 Wädenswil, Switzerland
| | | | - Julie Nilsen-Nygaard
- Nofima - Norwegian Inst. of Food, Fisheries and Aquaculture Research, 1430 Aas, Norway
| | - Zehra Ayhan
- Faculty of Engineering, Dept. of Food Engineering, Sakarya Univ., Serdivan, Sakarya, Turkey
| | - Ramune Rutkaite
- Faculty of Chemical Technology, Dept. of Polymer Chemistry and Technology, Kaunas Univ. of Technology, 50254 Kaunas, Lithuania
| | - Tanja Radusin
- Inst. of Food Technology, Univ. of Novi Sad, 21000 Novi Sad, Serbia
| | - Patrycja Suminska
- Faculty of Food Sciences and Fisheries, Center of Bioimmobilization and Innovative Packaging Materials, West Pomeranian Univ. of Technology, 71-270 Szczecin, Poland
| | - Begonya Marcos
- IRTA, Food Technology, Finca Camps i Armet s/n, 17121 Monells, Spain
| | - Véronique Coma
- UMR CNRS 5629, LCPO, Bordeaux Univ., 33607 PESSAC cedex, France
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12
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Yun X, Wang Y, Li M, Jin Y, Han Y, Dong T. Application of permselective poly(ε-caprolactone) film for equilibrium-modified atmosphere packaging of strawberry in cold storage. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13247] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Xueyan Yun
- College of Food Science and Engineering; Inner Mongolia Agricultural University, 306 Zhaowuda Road; Hohhot Inner Mongolia 010018 China
| | - Yu Wang
- College of Food Science and Engineering; Inner Mongolia Agricultural University, 306 Zhaowuda Road; Hohhot Inner Mongolia 010018 China
| | - Mengting Li
- College of Food Science and Engineering; Inner Mongolia Agricultural University, 306 Zhaowuda Road; Hohhot Inner Mongolia 010018 China
- Inner Mongolia Yili Industrial Group Co, Ltd Liquid Milk Business Unit, No. 8 Jinshan Road. Jinshan Development Zone; Hohhot Inner Mongolia 010110 China
| | - Ye Jin
- College of Food Science and Engineering; Inner Mongolia Agricultural University, 306 Zhaowuda Road; Hohhot Inner Mongolia 010018 China
| | - Yumei Han
- College of Food Science and Engineering; Inner Mongolia Agricultural University, 306 Zhaowuda Road; Hohhot Inner Mongolia 010018 China
| | - Tungalag Dong
- College of Food Science and Engineering; Inner Mongolia Agricultural University, 306 Zhaowuda Road; Hohhot Inner Mongolia 010018 China
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13
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Modelling approaches for designing and evaluating the performance of modified atmosphere packaging (MAP) systems for fresh produce: A review. Food Packag Shelf Life 2016. [DOI: 10.1016/j.fpsl.2016.08.001] [Citation(s) in RCA: 58] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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14
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Wang HJ, An DS, Lee DS. Development of Multifunctional Active Film and Its Application in Modified Atmosphere Packaging of Shiitake Mushrooms. J Food Prot 2016; 79:1599-1608. [PMID: 28221940 DOI: 10.4315/0362-028x.jfp-16-114] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Agar-based films with multiple functions (CO2 absorption, water vapor absorption, and antimicrobial activity) were developed, tested for their properties, and then applied to the packaging of fresh shiitake mushrooms as an insert label. The films were cast from an agar-based aqueous solution containing a dissolving plasticizer (glycerol), a CO2 absorbent (sodium carbonate [SC] alone or a combination of SC and sodium glycinate [SC-SG]), and a volatile antimicrobial agent (carvacrol [CRV]). The agar of the film matrix is designed to serve as a water vapor absorbent. The multifunctional films tended to have poor mechanical properties, with a hard texture and an opaque and yellowish color. The CO2 absorbent, either SC alone or SC-SG, affected CRV retention and release along with the CO2 and water vapor absorption behavior. Both films (SC-CRV and SC-SG-CRV films) showed good inhibitory effects against Pseudomonas fluorescens and Saccharomyces cerevisiae . SC-CRV film had a higher and faster CO2 absorption property, higher retention and extended release of CRV, and lower and slower water vapor absorption and was assessed to be better suited for use in shiitake mushroom packaging. The packaging in which the SC-CRV film with an appropriate amount of CRV was used as an insert label was able to generate the desired atmosphere and less moisture condensation inside the package, producing the best preservation of quality in terms of mushroom color, firmness, flavor score, and microbial counts after 6 days of storage at 10°C. A tailored modified atmosphere packaging system using multifunctional film would be useful in the preservation of CO2-sensitive fresh commodities.
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Affiliation(s)
- Hong Jiang Wang
- Department of Food Science and Biotechnology, Kyungnam University, 7 Kyungnamdaehak-ro, Masanhappo-gu, Changwon 51767, South Korea.,College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, People's Republic of China
| | - Duck Soon An
- Department of Food Science and Biotechnology, Kyungnam University, 7 Kyungnamdaehak-ro, Masanhappo-gu, Changwon 51767, South Korea
| | - Dong Sun Lee
- Department of Food Science and Biotechnology, Kyungnam University, 7 Kyungnamdaehak-ro, Masanhappo-gu, Changwon 51767, South Korea
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15
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Lee SY, Lee SJ, Choi DS, Hur SJ. Current topics in active and intelligent food packaging for preservation of fresh foods. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2015; 95:2799-2810. [PMID: 25892577 DOI: 10.1002/jsfa.7218] [Citation(s) in RCA: 70] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/20/2015] [Revised: 03/03/2015] [Accepted: 04/14/2015] [Indexed: 06/04/2023]
Abstract
The purpose of this review is to provide an overview of current packaging systems, e.g. active packaging and intelligent packaging, for various foods. Active packaging, such as modified atmosphere packaging (MAP), extends the shelf life of fresh produce, provides a high-quality product, reduces economic losses, including those caused by delay of ripening, and improves appearance. However, in active packaging, several variables must be considered, such as temperature control and different gas formulations with different product types and microorganisms. Active packaging refers to the incorporation of additive agents into packaging materials with the purpose of maintaining or extending food product quality and shelf life. Intelligent packaging is emerging as a potential advantage in food processing and is an especially useful tool for tracking product information and monitoring product conditions. Moreover, intelligent packaging facilitates data access and information exchange by altering conditions inside or outside the packaging and product. In spite of these advantages, few of these packaging systems are commercialized because of high cost, strict safety and hygiene regulations or limited consumer acceptance. Therefore more research is needed to develop cheaper, more easily applicable and effective packaging systems for various foods.
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Affiliation(s)
- Seung Yuan Lee
- Department of Animal Science and Technology, Chung-Ang University, 4726 Seodong-Daero, Daedeok-myeon, Anseong-si, Gyeonggi 456-756, Republic of Korea
| | - Seung Jae Lee
- Department of Animal Science and Technology, Chung-Ang University, 4726 Seodong-Daero, Daedeok-myeon, Anseong-si, Gyeonggi 456-756, Republic of Korea
| | - Dong Soo Choi
- Division of Postharvest Engineering, National Academy of Agricultural Science, Rural Development Administration, 300, Nongsaengmyeong-ro, Wansan-gu, Jeonju-si, Jeollabuk-do 560-500, Republic of Korea
| | - Sun Jin Hur
- Department of Animal Science and Technology, Chung-Ang University, 4726 Seodong-Daero, Daedeok-myeon, Anseong-si, Gyeonggi 456-756, Republic of Korea
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16
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Dombre C, Guillard V, Chalier P. Protection of methionol against oxidation by oxygen scavenger: An experimental and modelling approach in wine model solution. Food Packag Shelf Life 2015. [DOI: 10.1016/j.fpsl.2015.01.002] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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17
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Chaix E, Couvert O, Guillaume C, Gontard N, Guillard V. Predictive Microbiology Coupled with Gas (O2/CO2) Transfer in Food/Packaging Systems: How to Develop an Efficient Decision Support Tool for Food Packaging Dimensioning. Compr Rev Food Sci Food Saf 2014; 14:1-21. [DOI: 10.1111/1541-4337.12117] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2014] [Accepted: 08/29/2014] [Indexed: 01/15/2023]
Affiliation(s)
- Estelle Chaix
- UMR 1208 IATE Agropolymers Engineering and Emerging Technologies; Univ. Montpellier 2; CIRAD, INRA, Montpellier Supagro, CC 023 Place Eugène Bataillon, 34095 Montpellier Cedex 5 France
| | | | - Carole Guillaume
- UMR 1208 IATE Agropolymers Engineering and Emerging Technologies; Univ. Montpellier 2; CIRAD, INRA, Montpellier Supagro, CC 023 Place Eugène Bataillon, 34095 Montpellier Cedex 5 France
| | - Nathalie Gontard
- UMR 1208 IATE Agropolymers Engineering and Emerging Technologies; Univ. Montpellier 2; CIRAD, INRA, Montpellier Supagro, CC 023 Place Eugène Bataillon, 34095 Montpellier Cedex 5 France
| | - Valerie Guillard
- UMR 1208 IATE Agropolymers Engineering and Emerging Technologies; Univ. Montpellier 2; CIRAD, INRA, Montpellier Supagro, CC 023 Place Eugène Bataillon, 34095 Montpellier Cedex 5 France
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18
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Cichello SA. Oxygen absorbers in food preservation: a review. Journal of Food Science and Technology 2014; 52:1889-95. [PMID: 25829570 DOI: 10.1007/s13197-014-1265-2] [Citation(s) in RCA: 64] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/09/2014] [Accepted: 01/17/2014] [Indexed: 10/25/2022]
Abstract
The preservation of packaged food against oxidative degradation is essential to establish and improve food shelf life, customer acceptability, and increase food security. Oxygen absorbers have an important role in the removal of dissolved oxygen, preserving the colour, texture and aroma of different food products, and importantly inhibition of food spoilage microbes. Active packaging technology in food preservation has improved over decades mostly due to the sealing of foods in oxygen impermeable package material and the quality of oxygen absorber. Ferrous iron oxides are the most reliable and commonly used oxygen absorbers within the food industry. Oxygen absorbers have been transformed from sachets of dried iron-powder to simple self-adhesive patches to accommodate any custom size, capacity and application. Oxygen concentration can be effectively lowered to 100 ppm, with applications spanning a wide range of food products and beverages across the world (i.e. bread, meat, fish, fruit, and cheese). Newer molecules that preserve packaged food materials from all forms of degradation are being developed, however oxygen absorbers remain a staple product for the preservation of food and pharmaceutical products to reduce food wastage in developed nations and increased food security in the developing & third world.
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Affiliation(s)
- Simon Angelo Cichello
- Department of Agricultural Sciences, School of Life Sciences, La Trobe University, Melbourne, Victoria 3086 Australia
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Guillaume C, Guehi D, Gontard N, Gastaldi E. Gas transfer properties of wheat gluten coated paper adapted to eMAP of fresh parsley. J FOOD ENG 2013. [DOI: 10.1016/j.jfoodeng.2013.06.008] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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20
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Aday MS, Caner C. The shelf life extension of fresh strawberries using an oxygen absorber in the biobased package. Lebensm Wiss Technol 2013. [DOI: 10.1016/j.lwt.2012.06.006] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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21
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Feng S, Luo Z, Shao S, Wu B, Ying T. Effect of relative humidity and temperature on absorption kinetics of two types of oxygen scavengers for packaged food. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12100] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Simin Feng
- Department of Food Science and Nutrition; Zhejiang University; Hangzhou; 310058; China
| | - Zisheng Luo
- Department of Food Science and Nutrition; Zhejiang University; Hangzhou; 310058; China
| | - Shiqi Shao
- Department of Food Science and Nutrition; Zhejiang University; Hangzhou; 310058; China
| | - Binbin Wu
- Department of Food Science and Nutrition; Zhejiang University; Hangzhou; 310058; China
| | - Tiejin Ying
- Department of Food Science and Nutrition; Zhejiang University; Hangzhou; 310058; China
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Caleb OJ, Mahajan PV, Al-Said FAJ, Opara UL. Modified Atmosphere Packaging Technology of Fresh and Fresh-cut Produce and the Microbial Consequences-A Review. FOOD BIOPROCESS TECH 2012; 6:303-329. [PMID: 32215166 PMCID: PMC7089433 DOI: 10.1007/s11947-012-0932-4] [Citation(s) in RCA: 92] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2012] [Accepted: 07/09/2012] [Indexed: 11/06/2022]
Abstract
Modified atmosphere packaging (MAP) technology offers the possibility to retard the respiration rate and extend the shelf life of fresh produce, and is increasingly used globally as value adding in the fresh and fresh-cut food industry. However, the outbreaks of foodborne diseases and emergence of resistant foodborne pathogens in MAP have heightened public interest on the effects of MAP technology on the survival and growth of pathogenic organisms. This paper critically reviews the effects of MAP on the microbiological safety of fresh or fresh-cut produce, including the role of innovative tools such as the use of pressurised inert/noble gases, predictive microbiology and intelligent packaging in the advancement of MAP safety. The integration of Hazard Analysis and Critical Control Points-based programs to ensure fresh food quality and microbial safety in packaging technology is highlighted.
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Affiliation(s)
- Oluwafemi J. Caleb
- Postharvest Technology Research Laboratory, South African Research Chair in Postharvest Technology, Faculty of AgricSciences, Stellenbosch University, Private Bag X1, Stellenbosch, 7602 South Africa
| | - Pramod V. Mahajan
- Department of Process and Chemical Engineering, University College Cork, Cork, Ireland
| | | | - Umezuruike Linus Opara
- Postharvest Technology Research Laboratory, South African Research Chair in Postharvest Technology, Faculty of AgricSciences, Stellenbosch University, Private Bag X1, Stellenbosch, 7602 South Africa
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23
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Antunez PD, Botero Omary M, Rosentrater KA, Pascall M, Winstone L. Effect of an Oxygen Scavenger on the Stability of Preservative-Free Flour Tortillas. J Food Sci 2011; 77:S1-9. [DOI: 10.1111/j.1750-3841.2011.02470.x] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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24
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25
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26
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Galotto M, Anfossi S, Guarda A. Oxygen Absorption Kinetics of Sheets and Films Containing a Commercial Iron-based Oxygen Scavenger. FOOD SCI TECHNOL INT 2009. [DOI: 10.1177/1082013208106207] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Absorption kinetics of three different forms of the same iron-based oxygen scavenger were studied. Oxygen scavengers were used as pellet, sheet, and film materials. Two scavenger concentrations were used for sheet and film forms. Scavenger samples were analyzed at 75 or 100% relative humidities and stored at 5, 15, and 25°C. Oxygen concentration in the headspace was measured as a function of time. Absorption kinetics was best described by the Chapman-Richards empirical growth model rather than by a first-order reaction. Arrhenius behavior was observed for variations in the final absorption rate with temperature. Absorption capacities, final absorption rates, and activation energies were evaluated and discussed. Scavenger concentration, relative humidity, and temperature effects on kinetic parameters were studied for each experimental condition. Temperature was the most important factor that affected kinetic parameters. At the relative humidity levels studied, any important effect on kinetic parameters was not observed, except on absorption capacities.
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Affiliation(s)
- M.J. Galotto
- LABEN-CHILE, Laboratorio de Envases, Dpto. de Ciencia y Tecnología de Alimentos Facultad Tecnológica, Edificio Alimentos, USACH. Obispo Umaña 050, Santiago, Chile,
| | - S.A. Anfossi
- LABEN-CHILE, Laboratorio de Envases, Dpto. de Ciencia y Tecnología de Alimentos Facultad Tecnológica, Edificio Alimentos, USACH. Obispo Umaña 050, Santiago, Chile
| | - A. Guarda
- LABEN-CHILE, Laboratorio de Envases, Dpto. de Ciencia y Tecnología de Alimentos Facultad Tecnológica, Edificio Alimentos, USACH. Obispo Umaña 050, Santiago, Chile
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27
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Review of Design Engineering Methods and Applications of Active and Modified Atmosphere Packaging Systems. FOOD ENGINEERING REVIEWS 2009. [DOI: 10.1007/s12393-009-9001-9] [Citation(s) in RCA: 69] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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28
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Mohan C, Ravishankar C, Gopal TS, Kumar KA. Nucleotide breakdown products of seer fish (Scomberomorus commerson) steaks stored in O2 scavenger packs during chilled storage. INNOV FOOD SCI EMERG 2009. [DOI: 10.1016/j.ifset.2008.11.012] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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29
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Charles F, Sanchez J, Gontard N. Absorption kinetics of oxygen and carbon dioxide scavengers as part of active modified atmosphere packaging. J FOOD ENG 2006. [DOI: 10.1016/j.jfoodeng.2004.11.006] [Citation(s) in RCA: 53] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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30
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Charles F, ANCHEZ JOSÉS, Gontard N. Modeling of Active Modified Atmosphere Packaging of Endives Exposed to Several Postharvest Temperatures. J Food Sci 2005. [DOI: 10.1111/j.1365-2621.2005.tb11512.x] [Citation(s) in RCA: 48] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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31
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Charles F, Rugani N, Gontard N. Influence of packaging conditions on natural microbial population growth of endive. J Food Prot 2005; 68:1020-5. [PMID: 15895736 DOI: 10.4315/0362-028x-68.5.1020] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The influence of three packaging conditions, i.e., unmodified atmosphere packaging (UAP), passive modified atmosphere packaging (MAP), and active MAP, on the natural microbial population growth of endive was investigated at 20 degrees C. For UAP, endive was placed in macroperforated oriented polypropylene pouches that maintained gas composition close to that of air (21 kPa O2 and 0 kPa CO2) but also limited superficial product dehydration. For MAP, endive was placed in low-density polyethylene pouches that induced a 3 kPa O2 and 5 kPa CO2 equilibrium atmosphere composition. Steady state was reached after 25 h of storage with an oxygen absorbing packet (active MAP) compared with 100 h without the packet (passive MAP) and was maintained for 200 h. After 312 h of storage, both active and passive MAP reduced total aerobic mesophile, yeast, and mold population growth compared with endive in UAP. Active MAP accelerated and improved the inhibition of Pseudomonas spp. and Enterobacteriaceae, respectively, probably because of the rapid O2 depletion during the transition period. A shift in the Enterobacteriaceae subpopulation from Rhanella aquatilis to Enterobacter agglomerans was observed for both passive and active MAP.
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Affiliation(s)
- Florence Charles
- UMR 1208, Agropolymers Engineering and Emerging Technologies, Université Montpellier II, 34095 Montpellier, Cedex 5, France
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