Microporous modified atmosphere packaging to extend shelf life of fresh foods: A review

Qu, Peng; Zhang, Min; Fan, Kai; Guo, Zhimei

doi:10.1080/10408398.2020.1811635

Cited by 107 publications

(45 citation statements)

References 107 publications

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“…To cope with the perishability period of products (R18), managers can employ technologies to extend the shelf life of products. For instance, several packaging technologies, including modified atmosphere packaging technology, active packaging, smart packaging, etc., can lengthen product shelf life ( Tornuk et al, 2015 , Schaefer and Cheung, 2018 , Qu et al, 2022 ). Plus, managers need to allocate more funds to ameliorate working conditions in order to attenuate the knock-on effects of the unhealthy working environment (R19).…”

Section: Discussionmentioning

confidence: 99%

A causality analysis of risks to perishable product supply chain networks during the COVID-19 outbreak era: An extended DEMATEL method under Pythagorean fuzzy environment

Shafiee

Zare-Mehrjerdi

Govindan

et al. 2022

Transportation Research Part E: Logistics and Transportation Re

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Section: Discussionmentioning

confidence: 99%

A causality analysis of risks to perishable product supply chain networks during the COVID-19 outbreak era: An extended DEMATEL method under Pythagorean fuzzy environment

Shafiee

Zare-Mehrjerdi

Govindan

et al. 2022

Transportation Research Part E: Logistics and Transportation Re

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“…Recently, microporous film packaging has emerged as an environmentally sustainable technology. Micropores on the film improve its permeability; they effectively adjust humidity and the ratio of O 2 and CO 2 in the packaging [ 9 ]. Liguori et al [ 10 ] used microporous film to pack grapes; they found that it significantly inhibited the decay of the fruit and prolonged its storage at 5 °C.…”

Section: Introductionmentioning

confidence: 99%

“…Cliff et al [ 12 ] found that fresh-cut apples packed in microporous film had a better hardness and sensory quality at the end of storage. In addition, there was evidence that the combination of microporous film packaging with other preservation technologies (e.g., ozone, UV-C, citric acid, ascorbic acid, and an ethylene adsorbent) has a synergistic effect [ 9 ]. Rodriguez and Zoffoli [ 13 ] treated blueberry fruit with SO 2 and packed them in perforated polyethylene bags, which effectively inhibited fruit decay and prolonged the quality.…”

Section: Introductionmentioning

confidence: 99%

Co-Application of 1-MCP and Laser Microporous Plastic Bag Packaging Maintains Postharvest Quality and Extends the Shelf-Life of Honey Peach Fruit

Peng

et al. 2022

Foods

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Honey peach (Prunus persica L.) is highly nutritious; it is an excellent source of sugars, proteins, amino acids, vitamins, and mineral elements. However, it is a perishable climacteric fruit that is difficult to preserve. In this study, “Feicheng” honey peach fruit was used as a test material to investigate the synergistic preservation effect of 1-methylcyclopropene (1-MCP) and laser microporous film (LMF). The peach fruits were fumigated for 24 h with 2 μL L−1 1-MCP, then packed in LMF. In comparison with the control treatment, 1-MCP + LMF treatment markedly decreased the respiration rate, weight loss, and rot rate of peach fruits. Moreover, the combination of 1-MCP and LMF suppressed the increase in soluble solids (SS) and reducing sugars (RS), as well as the decrease in titratable acid (TA) and ascorbic acid (AsA). The combined application also maintained a high protopectin content and low soluble pectin content; it reduced the accumulation of superoxide anions (O2−) and hydrogen peroxide (H2O2). Except in a few samples, the catalase (CAT) and ascorbate peroxidase (APX) activities were higher when treated by 1-MCP + LMF. Conversely, the phenylalanine deaminase (PAL), peroxidase (POD), lipase, lipoxygenase (LOX), polygalacturonase (PG), β-glucosidase, and cellulase (Cx) activities were lower than in the control. Furthermore, 1-MCP + LMF treatment reduced the relative abundances of dominant pathogenic fungi (e.g., Streptomyces, Stachybotrys, and Issa sp.). The combined treatment improved the relative abundances of antagonistic fungi (e.g., Aureobasidium and Holtermanniella). The results indicated that the co-application of 1-MCP and LMF markedly reduced weight loss and spoilage, delayed the decline of nutritional quality, and inhibited the physiological and biochemical metabolic activities of peach during storage. These changes extended its shelf-life to 28 days at 5 °C. The results provide a reference for the commercial application of this technology.

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“…The application of the modified atmosphere consists in a combination of different proportions of gas components, usually such as N 2 , O 2 , and CO 2 . In comparison with normal atmosphere, the MAP may induce conditions with low O 2 and high CO 2 , which is responsible for the inhibition of oxidation reaction, microbial spoilage, or food shrinkage and may maintain better sensory attributes and extends the use-by date (Qu et al, 2020). Storing in a low temperature may be another good method to maintain the fresh produce quality.…”

Section: Introductionmentioning

confidence: 99%

Edible coatings as osmotic dehydration pretreatment in nutrient‐enhanced fruit or vegetable snacks development: A review

Kowalska

Marzec

Domian

et al. 2021

Comp Rev Food Sci Food Safe

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Edible coatings (ECs) are thin layers applied on food to protect it and improve quality. They are made from bio-based materials such as polysaccharides, proteins, lipids, or their composites. The incorporation of functional agents, such as bioactive compounds, vitamins, or antimicrobials into the EC, has been investigated to control the shelf life of many food products from horticulture ones to processed food. Osmotic dehydration (OD) as a mild technology may also positively impact the availability of innovative fruit snacks and consequently influence consumer health. Combination of the EC with the OD aims to remove water through the semipermeable membrane while limiting the transfer of solutes from the dehydrated tissue and in the opposite direction from the osmotic solution to the food. The development trend of the snack market is expanding, especially with health-promoting properties. Consumers pay increasing attention to quality of food and its beneficial effects on health. This review attempts to provide the advancement of recent studies on the application of the EC before the OD of different fresh or fresh-cut fruit and vegetables. A fundamental theory related to the methodology of creating the EC, their composition, and the influence on the physicochemical properties of products that are osmo-dehydrated to a medium water content or additionally dried to a low water content have been described.Efforts have been exerted to introduce hydrocolloids used in the production of the EC, including new sources of biopolymers such as agricultural waste and by-products. The perspectives of using ECs in the technology of producing prohealthy snacks are emphasized.

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Microporous modified atmosphere packaging to extend shelf life of fresh foods: A review

Cited by 107 publications

References 107 publications

A causality analysis of risks to perishable product supply chain networks during the COVID-19 outbreak era: An extended DEMATEL method under Pythagorean fuzzy environment

A causality analysis of risks to perishable product supply chain networks during the COVID-19 outbreak era: An extended DEMATEL method under Pythagorean fuzzy environment

Co-Application of 1-MCP and Laser Microporous Plastic Bag Packaging Maintains Postharvest Quality and Extends the Shelf-Life of Honey Peach Fruit

Edible coatings as osmotic dehydration pretreatment in nutrient‐enhanced fruit or vegetable snacks development: A review

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