Active cardboard box with a coating including essential oils entrapped within cyclodextrins and/or halloysite nanotubes. A case study for fresh tomato storage

Buendía−Moreno, Laura; Sánchez-Martínez, María; Antolinos, Vera; Ros−Chumillas, María; Navarro−Segura, Laura; Soto−Jover, Sonia; Martínez−Hernández, Ginés Benito; López−Gómez, Antonio

doi:10.1016/j.foodcont.2019.106763

Cited by 42 publications

(31 citation statements)

References 44 publications

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“…Briefly, 0.15 g of EOs was mixed with 1.14 g of βCD (1:1 molar ratio) in a mortar with 3 mL of ethanol, kneaded for 45 min and finally maintained in a vacuum desiccator at room temperature for at least 72 h. The achieved encapsulation efficiency of the EOs-βCD inclusion was of 92%-95%, in accordance with our previous data [15]. This EOs-βCD inclusion complex has been fully characterized and published by our group [15,25].…”

Section: Preparation Of the Eos-βcd Inclusion Complex And Applicationsupporting

confidence: 87%

“…An EOs mix composed of carvacrol:oregano EO:cinnamon EO 70:10:20 (weight (w):w:w) (composition analysis previously reported [25]) was prepared based on its high antimicrobial effect in accordance with our previous studies with several EOs mixes [15,28]. The EOs-βCD inclusion complex was prepared using the kneading method [29].…”

Section: Preparation Of the Eos-βcd Inclusion Complex And Applicationmentioning

confidence: 99%

“…Furthermore, cardboard is highly used for mandarins under different formats (boxes, trays, flock-packs, alveoli trays, etc.). In that sense, EOs-βCD inclusion complexes may be included to develop antimicrobial active cardboard packaging to extend the shelf life of plant products as observed by our Group in vegetables [15,20,24,25]. High relative humidity (RH) and temperatures have been reported to increase the controlled release of EOs from the inclusion complex [20,26], as is expected to occur with the recommended high RH (90%-95%) maintained during cold storage of mandarins and subsequent commercialization during retail at room temperature.…”

Section: Introductionmentioning

confidence: 95%

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Active Cardboard Box with Smart Internal Lining Based on Encapsulated Essential Oils for Enhancing the Shelf Life of Fresh Mandarins

López−Gómez

Ros−Chumillas

Buendía−Moreno

et al. 2020

Foods

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Mandarins are usually sold in bulk and refrigerated in open cardboard boxes with a relatively short shelf-life (12–15 days) due to physiological and pathological disorders (rot, dehydration, internal breakdown, etc.). The influence of a controlled release of essential oils (EOs) from an active packaging (including β-cyclodextrin-EOs inclusion complex) was studied on the mandarin quality stability, comparing different sized cardboard trays and boxes, either non-active or active, at the pilot plant scale (experiment 1; commercialization simulation at room temperature after a previous simulation of short transportation/storage of 5 days at 8 °C). Then, the selected package was further validated at the industrial scale (experiment 2; cold storage at 8 °C up to 21 days). Among package types, the active large box (≈10 kg fruit per box) better maintained the mandarin quality, extending the shelf life from two weeks (non-active large box) to three weeks at room temperature. Particularly, the active large box highly controlled microbial growth (up to two log units), reduced weight losses (by 1.6-fold), reduced acidity, and increased soluble solids (highly appreciated in sensory analyses), while it minimized colour and controlled firmness changes after three weeks. Such trends were also observed during the validation experiment, extending the shelf life (based on sensory quality) from 14 to at least 21 days. In conclusion, the mandarin’s shelf life with this active cardboard box format was extended more than one week at 8 °C.

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Section: Preparation Of the Eos-βcd Inclusion Complex And Applicationsupporting

confidence: 87%

Section: Preparation Of the Eos-βcd Inclusion Complex And Applicationmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 95%

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Active Cardboard Box with Smart Internal Lining Based on Encapsulated Essential Oils for Enhancing the Shelf Life of Fresh Mandarins

López−Gómez

Ros−Chumillas

Buendía−Moreno

et al. 2020

Foods

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“…The DM content of tomatoes was determined after drying at 60 • C until constant weight. SSC, pH, and titratable acidity (TA) determinations were performed as previously described [24]. Briefly, juice from tomatoes was obtained with a blender (model MX2050; Braun, Germany).…”

Section: Irrigationmentioning

confidence: 99%

Effects of Irrigation with Desalinated Seawater and Hydroponic System on Tomato Quality

Antolinos

Sánchez-Martínez

Valero

et al. 2020

Water

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The use of desalinated seawater (DSW) as an alternative to conventional water resources is gradually gaining more interest due to the strong water deficit and increasing pressure on water resources in semi-arid regions. Furthermore, the combination of this alternative irrigation with the hydroponic cultivation system would allow continuous production almost through the whole year and hydroponic-related high crop yield. Nevertheless, the effects of DSW irrigation in hydroponic systems on the product quality need to be firstly studied to avoid product quality losses. In this study, we evaluated the effects on the quality of two tomato cvs. (Ramyle and Racymo) of three different irrigation treatments (T1, DSW; T2, DSW/well water mix; and T3, well water) under hydroponic or traditional cultivation systems. The soluble solid content of samples (highly correlated to dry matter content) grown under hydroponic conditions and T3 irrigation showed the highest values (5.8 °Brix) although such differences (<0.6 °Brix) with T1 might not be sensorially appreciated. Similarly, although T3 samples showed higher acidity than T1 samples, such differences (0.06%) would be not appreciated by the consumer. Tomatoes grown in hydroponic conditions had 1.1–1.2-fold higher firmness than conventional soil conditions showing hydroponic T3 samples had the highest value (21–23 N). Tomato cv. Racymo displayed higher color index (chroma) than cv. Ramyle, registering hydroponic T1 samples the most intense red color correlated with the highest lycopene content of 41.1 mg/kg. T1 irrigation of tomatoes cv. Ramyle did not induce significant changes while differences lower than 10% were observed in the tomato cv. Racymo. The highest total antioxidant capacity, which was highly correlated to the total phenolic content (R2 = 0.80), was found for hydroponic T1 samples with 1637/1243 µmol/kg for the tomato cvs. Ramyle/Racymo. Conclusively, the use of DSW would not compromise the consumer acceptance of tomatoes due to the low (not appreciable) quality differences, with even the total antioxidant capacity of these samples being increased. Furthermore, the mix of DSW with conventional water resources (lower cost) would not compromise the tomato quality.

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“…Halloysite-loaded film manufacturing have been made using different techniques that include classical methodologies as casting [16,187,188], compression moulding [187], extrusion [190] or more innovative ones such as electrospinning [24]. Besides, halloysites have also been incorporated in packaging materials as coatings [16,102,103] or inks [189]. Given the advantages described above, HNTs have been also applied in the antimicrobial packaging area.…”

Section: Halloysites Nanotubesmentioning

confidence: 99%

Encapsulation Systems for Antimicrobial Food Packaging Components: An Update

2020

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Antimicrobial active packaging has emerged as an effective technology to reduce microbial growth in food products increasing both their shelf-life and microbial safety for the consumer while maintaining their quality and sensorial properties. In the last years, a great effort has been made to develop more efficient, long-lasting and eco-friendly antimicrobial materials by improving the performance of the incorporated antimicrobial substances. With this purpose, more effective antimicrobial compounds of natural origin such as bacteriocins, bacteriophages and essential oils have been preferred over synthetic ones and new encapsulation strategies such as emulsions, core-shell nanofibres, cyclodextrins and liposomes among others, have been applied in order to protect these antimicrobials from degradation or volatilization while trying to enable a more controlled release and sustained antimicrobial action. On that account, this article provides an overview of the types of antimicrobials agents used and the most recent trends on the strategies used to encapsulate the antimicrobial agents for their stable inclusion in the packaging materials. Moreover, a thorough discussion regarding the benefits of each encapsulation technology as well as their application in food products is presented.

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Active cardboard box with a coating including essential oils entrapped within cyclodextrins and/or halloysite nanotubes. A case study for fresh tomato storage

Cited by 42 publications

References 44 publications

Active Cardboard Box with Smart Internal Lining Based on Encapsulated Essential Oils for Enhancing the Shelf Life of Fresh Mandarins

Active Cardboard Box with Smart Internal Lining Based on Encapsulated Essential Oils for Enhancing the Shelf Life of Fresh Mandarins

Effects of Irrigation with Desalinated Seawater and Hydroponic System on Tomato Quality

Encapsulation Systems for Antimicrobial Food Packaging Components: An Update

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