Emerging packaging technologies for fresh produce

Vakkalanka, M.Sr.; D'souza, Tanya; Ray, Soumi; Yam, Kit L.; Mir, Nazir Ahmad

doi:10.1533/9780857095664.1.109

Cited by 9 publications

(3 citation statements)

References 37 publications

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“…The common waxes used are carnauba, candelilla, and bee wax [ 112 , 201 ]. Fresh fruit and vegetables coated with waxes include apples, avocados, bell peppers, cucumbers, grapefruits, lemons, melons, passion fruit, peaches, pineapples, sweet potatoes, tomatoes, and yucca [ 175 , 201 , 202 , 203 , 204 , 205 ].…”

Section: Composition Of Edible Coatingsmentioning

confidence: 99%

An Extensive Review of Natural Polymers Used as Coatings for Postharvest Shelf-Life Extension: Trends and Challenges

2021

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Global demand for minimally processed fruits and vegetables is increasing due to the tendency to acquire a healthy lifestyle. Losses of these foods during the chain supply reach as much as 30%; reducing them represents a challenge for the industry and scientific sectors. The use of edible packaging based on biopolymers is an alternative to mitigate the negative impact of conventional films and coatings on environmental and human health. Moreover, it has been demonstrated that natural coatings added with functional compounds reduce the post-harvest losses of fruits and vegetables without altering their sensorial and nutritive properties. Furthermore, the enhancement of their mechanical, structural, and barrier properties can be achieved through mixing two or more biopolymers to form composite coatings and adding plasticizers and/or cross-linking agents. This review shows the latest updates, tendencies, and challenges in the food industry to develop eco-friendly food packaging from diverse natural sources, added with bioactive compounds, and their effect on perishable foods. Moreover, the methods used in the food industry and the new techniques used to coat foods such as electrospinning and electrospraying are also discussed. Finally, the tendency and challenges in the development of edible films and coatings for fresh foods are reviewed.

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Section: Composition Of Edible Coatingsmentioning

confidence: 99%

An Extensive Review of Natural Polymers Used as Coatings for Postharvest Shelf-Life Extension: Trends and Challenges

2021

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“…Edible or wax coatings are applied by dipping, brushing, or spraying wax onto the surface of the product. After waxing, a thin layer of wax adheres tightly to the surface, reducing the respiration rate and sealing the moisture of products [14]. Among them, plant waxes are found in common, cheap in price, light in color, non-toxic and biodegradable.…”

Section: Ethics Approval and Consent To Participatementioning

confidence: 99%

Effects of two plant waxes as a coating material on internal attributes of chicken eggs stored under room temperature

Ratnayake¹,

Pitawala²,

Yu³

2021

Anim Ind Technol

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Surface coatings of eggs are used to extend the shelf life and minimize economic loss. Edible mineral oil is used as a coating material but several problems associated with it and plant waxes are tested as alternatives. "Boomi" (Litsea glutinosa) and "dawul kurundu" (Neolitsea cassia) is found throughout Sri Lanka and barks of these trees are widely used in indigenous medicine due to their antibacterial properties. But, information on these waxes on egg quality attributes does not exist. Objective of this research was to check the effect of "boomi" and "dawul kurundu" waxes as an external coating material on shelf life and internal quality of chicken eggs stored under room temperature. Total of 372 freshly laid brown, medium sized (55-60 g), clean eggs were purchased from a layer farm. Eggs were individually weighed and coated with "boomi" wax (1.0:6.5), "dawul kurundu" wax (01:10) and mineral oil while non coated eggs were used as negative control. Weight loss, change in air sac volume, Haugh unit (HU), yolk color, albumen and yolk pH, yolk index and FTIR analysis were determined at weekly basis for 6 weeks. Albumen and yolk pH increased with storage. But it is significantly lower in mineral coated eggs (p < 0.05). Whereas HU and yolk index decreased during storage in wax coated and non-coated eggs (p < 0.05). Grades of non-coated, "boomi" wax coated and "dawul kurundu" wax coated eggs were changed from AA to B within 4 weeks whereas in mineral oil coated eggs (MO) remain in AA. Weight loss of wax coated eggs were significantly higher compared to MOs (p < 0.05). FTIR analysis revels that the no chemical changes occur due to the wax. Increase of air sac was higher in noncoated eggs (5.39 ± 0.3 mm) after 42 days compared to "boomi" wax (4.59 ± 0.2 mm), "dawul kurundu" wax (3.27 ± 0.3 mm) and mineral oil (1.19 ± 0.3 mm) coated eggs. Thus, study showed that these two plant waxes had better qualities than non-coated eggs but less than the MOs.

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“…Active compounds such as ascorbic acid, malic acid, calcium chloride, calcium lactate, citric acid, and glutathione are often incorporated in the formulations of edible wax coating matrix (e.g., apple puree/pectin alginate, whey protein concentrates, alginate/apple puree, whey protein concentrates, and beeswax, etc.) of apple fruits to improve shelf life [2]. Morpholine is a colorless secondary amine ether that has been used in the edible coating matrix [3].…”

Section: Introductionmentioning

confidence: 99%

Quantification of Morpholine in Peel and Pulp of Apples and Oranges by Gas Chromatography−Mass Spectrometry

Kim

Lee

et al. 2020

Foods

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Morpholine salts of fatty acids have been used in wax coatings on the surfaces of fruit and vegetable commodities in China and the United States, etc. However, morpholine usage was prohibited in many other countries because of safety concerns. We optimized analytical methods to determine morpholine in the peel and pulp of fruits and vegetables by gas chromatography-mass spectrometry (GC-MS). This morpholine analysis method was applied to real samples of apples, citrus fruits, and vegetables from Korea, China, and the U.S. The method was validated using apple and citrus fruit peels and pulp. The method detection limit (MDL) was 1.3–3.3 µg/kg. The recovery rates of morpholine were 88.6–107.2% over a fortified level of 10–400 µg/kg. Intra-day and inter-day precisions were 1.4–9.4% and 1.5–2.8%, respectively. The morpholine concentrations were n.d. (not detected)–11.19 and n.d. (not detected)–12.82 µg/kg in apple and citrus peels, respectively. Morpholine was not detected in citrus or apple pulp samples or in vegetable samples.

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Emerging packaging technologies for fresh produce

Cited by 9 publications

References 37 publications

An Extensive Review of Natural Polymers Used as Coatings for Postharvest Shelf-Life Extension: Trends and Challenges

An Extensive Review of Natural Polymers Used as Coatings for Postharvest Shelf-Life Extension: Trends and Challenges

Effects of two plant waxes as a coating material on internal attributes of chicken eggs stored under room temperature

Quantification of Morpholine in Peel and Pulp of Apples and Oranges by Gas Chromatography−Mass Spectrometry

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