Extending the Shelf Life of Bananas with Cinnamaldehyde-Impregnated Halloysite/Polypropylene Nanocomposite Films

Abstract

Ethylene, the ripening hormone produced by climacteric plants, is an important parameter that determines the shelf life of fresh fruits. Cinnamaldehyde (CA) encapsulated in halloysite nanotube (HNT) nanocarriers was studied as an ethylene production inhibition agent. The slow release of CA from HNT-CA nanohybrids was demonstrated to last for over 180 d and cause inhibition of ethylene production in bananas. The HNT-CA nanohybrids were incorporated into polypropylene (PP) via melt extrusion, resulting in PP/HNT-CA nanocomposite films with suitable mechanical properties for use as flexible packaging. Bananas stored in PP/HNT-CA nanocomposite film bags for 7 d presented significantly lower weight loss, higher firmness, and higher color scores, indicating freshness, than bananas stored in neat PP film bags. The nanocomposite films presented in this study were shown to slow down the ripening by inhibiting ethylene production, and they have strong potential as active food packaging materials that can prevent spoilage of ethylene-sensitive fresh fruits.

Influence of Ozone Treatment during Storage on Odour-Active Compounds, Total Titratable Acidity, and Ascorbic Acid in Oranges and Bananas

“…In regard of the obtained results, it can be concluded that the direct ozonation of fruits might be a good alternative to other solutions, such as coatings and edible films [32,33], which are also effective in prolonging the storage time of fruits and vegetables. In this way, it can be postulated that the use of ozone devices in households, which increase the shelf life of fruits, might be helpful to decrease food waste in the future.…”

Pesticide Nanoformulations Based on Sunlight-Activated Controlled Release of Abamectin

“…The prepared HNT-PDAs were dried in a vacuum oven at 80 °C for 24 h. abm@HNT-PDA and LA/abm@HNT-PDA Nanohybrids. Based on a previously published method, 40,41 HNT-PDAs were impregnated with abm and LA using a solventassisted impregnation approach followed by vacuum treatment to produce the abm@HNT-PDA and LA/abm@HNT-PDA nanohybrids. The HNT-PDAs were dried for 24 h at 100 °C in a vacuum oven before impregnation.…”

Role of Analytical and Organic Chemistry Supporting the Challenges in Food Preservation and Safety

“…Cinnamaldehyde was encapsulated in natural halloysite nanotubes and embedded into a propylene matrix, to inhibit the ethylene production during the banana postharvesting handling. Bananas packaged with the new film exhibited a smaller number of brown spots on their peels and less weight loss . In the case of strawberries, an in-package chlorine dioxide sachet positively affected the preservation of fruit qualities (visible mold, firmness, and weight loss) .…”

“…Bananas packaged with the new film exhibited a smaller number of brown spots on their peels and less weight loss. 2 In the case of strawberries, an in-package chlorine dioxide sachet positively affected the preservation of fruit qualities (visible mold, firmness, and weight loss). 3 Finally, a review by Yu et al 4 focused on new freshness indicators, mainly natural pigments, that could help in the development of intelligent packages to help in food safety issues.…”

“…Significant differences in the quantitative composition of amino acids, esters, and hop terpenes, such as humulene, pinocarvone, and α-calacorene, were found. Also, active food packaging innovation has helped to extend the shelf life of frequently consumed fresh fruits, such as bananas and strawberries . Cinnamaldehyde was encapsulated in natural halloysite nanotubes and embedded into a propylene matrix, to inhibit the ethylene production during the banana postharvesting handling.…”