Stabilization and controlled release of gaseous/volatile active compounds to improve safety and quality of fresh produce

Chen, Mo; Chen, Xi; Ray, Soumi; Yam, Kit L.

doi:10.1016/j.tifs.2019.11.005

Cited by 31 publications

(15 citation statements)

References 43 publications

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“…One example is the combination of PLA with the antimicrobial properties of pediocin, which would have many benefits as an active packaging, reducing the risk of foodborne illness for consumers; storage periods could be extended, reducing economic losses; after use, the packaging can be decomposed by composting, reduce the amount of waste produced, and consequently significantly reducing the burden on the environment [ 104 , 123 , 150 , 151 ]. One of the safer solutions used in the technology of producing PLA-based packaging may be the use of natural essential oils [ 152 ] such as carvacrol [ 153 ] and thymol, present in oregano oil [ 147 ].…”

Section: Antimicrobiological Packagingmentioning

confidence: 99%

“…Essential oils are an important group of active compounds in the food industry, serving a wide variety of functions such as flavor, aroma, antimicrobials, antioxidants, and anti-browning agents [ 152 ]. Essential oils are usually in the liquid phase under ambient conditions, but they have high volatility that enables them to be used as vapors.…”

Section: Antimicrobiological Packagingmentioning

confidence: 99%

“…Essential oils are usually in the liquid phase under ambient conditions, but they have high volatility that enables them to be used as vapors. Their controlled release in vapors was reported for their mainly antimicrobial and antioxidant properties [ 152 , 154 ]. Due to their physical state, as they can exist in the liquid phase, there are many more methods of stabilizing them than in the case of gaseous compounds [ 152 ].…”

Section: Antimicrobiological Packagingmentioning

confidence: 99%

“…Their controlled release in vapors was reported for their mainly antimicrobial and antioxidant properties [ 152 , 154 ]. Due to their physical state, as they can exist in the liquid phase, there are many more methods of stabilizing them than in the case of gaseous compounds [ 152 ]. Commonly used methods, such as molecular encapsulation, emulsification, and extrusion, allows to stabilize them and to control their release from various solid matrices.…”

Section: Antimicrobiological Packagingmentioning

confidence: 99%

“…Commonly used methods, such as molecular encapsulation, emulsification, and extrusion, allows to stabilize them and to control their release from various solid matrices. The release from some matrices can occur under ambient conditions and some by external triggers such as high relative humidity and heat, which can free them faster [ 152 , 154 ].…”

Section: Antimicrobiological Packagingmentioning

confidence: 99%

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Antimicrobial Food Packaging with Biodegradable Polymers and Bacteriocins

Gumienna

Górna

2021

Molecules

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Innovations in food and drink packaging result mainly from the needs and requirements of consumers, which are influenced by changing global trends. Antimicrobial and active packaging are at the forefront of current research and development for food packaging. One of the few natural polymers on the market with antimicrobial properties is biodegradable and biocompatible chitosan. It is formed as a result of chitin deacetylation. Due to these properties, the production of chitosan alone or a composite film based on chitosan is of great interest to scientists and industrialists from various fields. Chitosan films have the potential to be used as a packaging material to maintain the quality and microbiological safety of food. In addition, chitosan is widely used in antimicrobial films against a wide range of pathogenic and food spoilage microbes. Polylactic acid (PLA) is considered one of the most promising and environmentally friendly polymers due to its physical and chemical properties, including renewable, biodegradability, biocompatibility, and is considered safe (GRAS). There is great interest among scientists in the study of PLA as an alternative food packaging film with improved properties to increase its usability for food packaging applications. The aim of this review article is to draw attention to the existing possibilities of using various components in combination with chitosan, PLA, or bacteriocins to improve the properties of packaging in new food packaging technologies. Consequently, they can be a promising solution to improve the quality, delay the spoilage of packaged food, as well as increase the safety and shelf life of food.

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Section: Antimicrobiological Packagingmentioning

confidence: 99%

Section: Antimicrobiological Packagingmentioning

confidence: 99%

Section: Antimicrobiological Packagingmentioning

confidence: 99%

Section: Antimicrobiological Packagingmentioning

confidence: 99%

Section: Antimicrobiological Packagingmentioning

confidence: 99%

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Antimicrobial Food Packaging with Biodegradable Polymers and Bacteriocins

Gumienna

Górna

2021

Molecules

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Ethylene Scavengers for Active Packaging of Fresh Horticultural Produce

Gunes

2024

Smart Food Packaging Systems

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Deliquescence‐induced release of ethyl formate and chlorine dioxide from their precursors‐loaded sachets for in‐package fumigation of spotted wing drosophila (Drosophila suzukii Matsumura)

Zaitoon,

Jabeen,

Singh

et al. 2024

Packag Technol Sci

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The toxicity and environmental concerns of methyl bromide (MB) have been a significant impetus for research into environmentally benign fumigant alternatives. Ethyl formate (EF) and chlorine dioxide (ClO2) are FDA‐approved agents with potential as alternatives to MB. However, both are chemically unstable and pose considerable end‐use challenges. In this study, we developed moisture‐activated sachets for EF and ClO2 to facilitate their end‐use deployment for in‐package fumigation. The sachets were loaded with EF or ClO2 metastable precursors, citric acid (CA), and a deliquescent salt carrier (e.g., CaCl2 or NaCl). When placed in an elevated relative humidity environment, these combinations activate the release of EF or ClO2 gases, separately. The deliquescence lowering phenomenon and its effect on fumigants release rate were investigated when mixing CA with CaCl2 or NaCl. The mutual deliquescence relative humidity for CA–CaCl2 and CA–NaCl mixtures were 40% and 63%, respectively. CaCl2 enhanced the release rate of fumigants from their sachets, whereas NaCl resulted in a slower release rate. EF and ClO2 sachets were evaluated for fumigation of different life stages of spotted wing drosophila (SWD). Complete control of SWD adults was achieved after exposure to 10.1 mg·h/L EF, while eggs, larval, and pupal stages were more tolerant toward EF vapour and required 110.2 mg·h/L EF to achieve control. ClO2 at low concentrations was more effective than EF against all SWD life stages, excluding pupae. Complete mortality was achieved after fumigating SWD adults, eggs, and larvae with 0.73, 2.39, and 1.21 mg·h/L ClO2, respectively. These results indicated that both EF and ClO2 sachets could be employed safely for EF and ClO2 in‐packaging fumigation to control produce pests.

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Stabilization and controlled release of gaseous/volatile active compounds to improve safety and quality of fresh produce

Cited by 31 publications

References 43 publications

Antimicrobial Food Packaging with Biodegradable Polymers and Bacteriocins

Antimicrobial Food Packaging with Biodegradable Polymers and Bacteriocins

Ethylene Scavengers for Active Packaging of Fresh Horticultural Produce

Deliquescence‐induced release of ethyl formate and chlorine dioxide from their precursors‐loaded sachets for in‐package fumigation of spotted wing drosophila (Drosophila suzukii Matsumura)

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