Application of ethylene scavenging nanocomposite film prepared by loading potassium permanganate-impregnated halloysite nanotubes into low-density polyethylene as active packaging material for fresh produce

Joung, Jaewon; Boonsiriwit, Athip; Kim, Min-Hwi; Lee, Youn Suk

doi:10.1016/j.lwt.2021.111309

Cited by 31 publications

(9 citation statements)

References 34 publications

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“…Figure 6b shows the firmness of the cherry tomatoes that were packaged with the PE film, CS film, CS/HNT 5% film and without packaging as control during storage. The results exhibited that the firmness of the cherry tomatoes decreased with storage period for all packaging, which may be due to the presence of ethylene that promote the activity of the cell‐wall degrading enzymes such as polygalacturonase and cellulose in the fruits during ripening (Joung, Boonsiriwit, Kim, & Lee, 2021). On the seventh day, the firmness of cherry tomatoes in control group, PE group and CS group decreased by 66.2%, 36.4%, and 40.0%, respectively, while the CS/HNT groups only decreased by 30.5%.…”

Section: Resultsmentioning

confidence: 99%

Preparation and characterization of chitosan/halloysite nanotubes composite film with ethylene scavenging and gas resistance for active food packaging

Wang

et al. 2022

Journal of Food Safety

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In this study, the halloysite nanotubes (HNT) were incorporated into chitosan (CS) to prepare CS/HNT composite film by solution‐casting method. Different HNT contents were studied in relation to the morphological, optical, mechanical, barrier and thermal properties of CS/HNT composite films. After incorporation of HNT, the CS/HNT composite films showed improvement in UV light shielding, barrier against water vapor and oxygen, mechanical strength and thermal stability as well as achievement of ethylene scavenging property. Especially, when 5 wt% HNT were added, more homogenous distribution of HNT in CS matrix was observed by SEM, resulting in 169.9% increase in tensile strength, 52.94% decline in oxygen permeability and 4.07 times enhancement in the ethylene scavenging capacity at 100 kPa pressure compared with pure CS film. Moreover, the obtained film with 5 wt% HNT effectively maintained the freshness of bananas and cherry tomatoes under ambient conditions. This study demonstrated that the CS/HNT composite films could be used as active food packaging material to extend the shelf‐life of fresh fruits and vegetables.

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Section: Resultsmentioning

confidence: 99%

Preparation and characterization of chitosan/halloysite nanotubes composite film with ethylene scavenging and gas resistance for active food packaging

Wang

et al. 2022

Journal of Food Safety

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“…EC 10/2011 regulates the content of monomers and additives in plastic and overall migration limits. 213 Currently, various desired functionalities are introduced in commercial PE, such as antimicrobial properties (chitosan, chitosan + pullulan, quaternary ammonium salts, and metal-fumed silica) (Table 2(5)), 161,190,198 antioxidant activity (chitosan), 171 ethylene scavenging behavior 214 (halloysite nanotubes), oxygen scavenging behavior (pyrogallol, zero valent iron particles, and gallic-acid). [215][216][217] We believe that these methods will be successfully implemented for functional upcycling of waste PE.…”

Section: Application Of Functional Materials and Comparisonmentioning

confidence: 99%

“Functional upcycling” of polymer waste towards the design of new materials

et al. 2023

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“…Recently, Joung et al [36] employed halloysite nanotubes (HNTs) as an encapsulating source to develop a potassium permanganate-based ethylene scavenger. The researchers discovered that cherry tomatoes wrapped in 1% P-HNTs/LDPE nanocomposite film (P-HLNF) and deposited at 20 • C for 21 days had a low-level rate of ethylene production and respiration, as well as a delay in firmness loss and color change.…”

Section: Ethylene Scavenging Systemsmentioning

confidence: 99%

The Emergence and Impact of Ethylene Scavengers Techniques in Delaying the Ripening of Fruits and Vegetables

et al. 2022

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As the top grocery list priorities, the primary challenge when purchasing fruits and vegetables from supermarkets is obtaining fresh, minimally processed perishable goods. This source of diet is critical for obtaining vitamins, minerals, antioxidants, and fibres. However, the short shelf life caused by moisture content in rapid deterioration and decay caused by microbial growth, results in unappealing appearances. Fruits and vegetables undergo ripening and eventually the ageing process, in which the tissues of the plants degrade. Even after harvesting, numerous biological processes occur, generating a significant variation of ethylene production along with respiration rates between fruits and vegetables. Thus, the utilization of ethylene scavengers in food packaging or films has been revealed to be beneficial. The synergistic effects of these biomaterials have been demonstrated to reduce microorganisms and prolong the shelf life of greens due to antimicrobial activity, oxygen scavenging capacity, enzyme immobilization, texture enhancers, and nutraceuticals. The current review fills this void by discussing the most recent advances in research on ethylene scavengers and removal mechanisms of ethylene, including oxidation in fruit and vegetable packaging. The application and advantages of ethylene scavengers in packaging are then discussed with the addition of how the efficiency related to ethylene scavengers can be increased through atmospheric packaging tools. In this context, the article discusses characteristics, types of applications, and efficacy of ethylene control strategies for perishable commodities with the inclusion of future implications.

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Application of ethylene scavenging nanocomposite film prepared by loading potassium permanganate-impregnated halloysite nanotubes into low-density polyethylene as active packaging material for fresh produce

Cited by 31 publications

References 34 publications

Preparation and characterization of chitosan/halloysite nanotubes composite film with ethylene scavenging and gas resistance for active food packaging

Preparation and characterization of chitosan/halloysite nanotubes composite film with ethylene scavenging and gas resistance for active food packaging

“Functional upcycling” of polymer waste towards the design of new materials

The Emergence and Impact of Ethylene Scavengers Techniques in Delaying the Ripening of Fruits and Vegetables

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