Development of Chlorine Dioxide Releasing Film and Its Application in Decontaminating Fresh Produce

Abstract

A feasibility study was conducted to develop chlorine dioxide (ClO(2) )-releasing packaging films for decontaminating fresh produce. Sodium chlorite and citric acid powder were incorporated into polylactic acid (PLA) polymer. Films made with different amounts of PLA (100 and 300 mg), percentages of reactant (5% to 60%), and ratios of sodium chlorite to citric acid (1:2 or 2:1) were prepared using a solvent casting method. The release of ClO(2) from the resultant films was activated by moisture. Increase of reactants in the films produced more ClO(2) while higher PLA content in the films resulted in less release of ClO(2) . The ratio of sodium chlorite to citric acid and activation temperature (22 °C compared with 10 °C) did not affect the ClO(2) release from the films. Antimicrobial efficacy of ClO(2) released from the films was evaluated using grape tomato as a model food. The results indicate that the films were activated by moisture from tomatoes in the package and the released ClO(2) reduced Salmonella spp. and Escherichia coli O157:H7 inoculated on the tomatoes to undetectable levels (<5 colony forming units (CFU)/tomato), achieving more than 3 log reduction. The film-treated tomatoes did not show significant changes in color and texture as compared to controls during storage at 10 °C for 21 d. This study demonstrated the technical feasibility for development of gaseous ClO(2) -releasing packaging system to enhance microbial safety and extend shelf life of fresh produce.

Antimicrobial efficacy of gaseous chlorine dioxide against Salmonella enterica Typhimurium on grape tomato (Lycopersicon esculentum)

“…Therefore, the longer exposure time could result in the more effective ClO 2 utilisations, especially at low treatment temperatures. This could be favourable if ClO 2 gas is used as antimicrobial gas in packaging applications for fresh or fresh‐cut produce where the packaged products are often transported and stored at low temperature (Rico et al ., ; Olaimat & Holley, ; Ray et al ., ). Additionally, using ClO 2 gas at low concentration could minimise the residual by‐products left on the commodities' surfaces (Netramai, ; Trinetta et al ., ).…”

“…Potentially, ClO 2 gas could be used at various temperatures, depending on its applications and raw materials' characteristics, for example the storage temperatures of antimicrobial packaging for fresh produce are often between 4 and 10 °C, while the treatment temperatures during production are often set at room temperature (25 °C) or lower (Rico et al ., ; Gómez‐López et al ., ; Ray et al ., ). Therefore, specific objective of this study was to assess the activation efficacy of ClO 2 gas against Salmonella enterica Typhimurium pre‐inoculated onto grape tomato surface.…”

Release behavior of 1‐methylcylopropene coated paper‐based shellac solution in response to stepwise humidity changes to develop novel functional packaging for fruit

“…In addition, the new approach of gas composition, called controlled (CAP) and modified atmosphere packaging (MAP), has been used for packaging. [2][3][4][5] Controlled-release packaging, CRP as defined by Malhotra et al, 6 refers to the novel technology of packaging that focuses on the release of an active compound from the packaging. This technology has gained more attention in the last few years by contributing to the preservation of fresh produce.…”

“…Active packaging and intelligent packaging are recent technologies used particularly in the preservation of fresh fruit and vegetables. In addition, the new approach of gas composition, called controlled (CAP) and modified atmosphere packaging (MAP), has been used for packaging . Controlled‐release packaging, CRP as defined by Malhotra et al, refers to the novel technology of packaging that focuses on the release of an active compound from the packaging.…”

Natural and value-added approaches for pathogen control

“…Considering convenience and health concerns, chlorine dioxide-releasing films were developed to reduce Salmonella spp. and Escherichia coli O157:H7 inoculated on grape tomatoes by more than 3 logs (155).…”