Pub Date : 2024-11-13DOI: 10.1016/j.fpsl.2024.101391
Laura Rasines , Guillermo San Miguel , Blanca Corona , Encarna Aguayo
This study assesses the sustainability of single-use (cardboard and wooden) crates and reusable plastic crates (RPC) from three perspective life cycle assessment (LCA), life cycle costing (LCC) and circular indicators: Material Circular Indicator (MCI), Material Reutilisation Score (MRS), and Circular Index (CI). A cradle-to-grave life cycle approach was applied to transporting 1 kg of fresh fruit or vegetables to the retailer point. The base case assumed single use for cardboard and wooden crates and 140 rotations for RPC. An optimised scenario was also assessed for RPC, assuming full recycling at its end-of-life. LCA, LCC, and circular indicators (MCI and CI) results indicated that RPC was the most sustainable and circular packaging. Increasing RPC recyclability to 100 % improved circularity scores, however its environmental impact slight increased. These results reflect that the food industry should adopt RPC use because of their higher economic, environmental performance, and circularity.
{"title":"Addressing the circularity and sustainability of different single-use and reusable crates used for fresh fruit and vegetables packaging","authors":"Laura Rasines , Guillermo San Miguel , Blanca Corona , Encarna Aguayo","doi":"10.1016/j.fpsl.2024.101391","DOIUrl":"10.1016/j.fpsl.2024.101391","url":null,"abstract":"<div><div>This study assesses the sustainability of single-use (cardboard and wooden) crates and reusable plastic crates (RPC) from three perspective life cycle assessment (LCA), life cycle costing (LCC) and circular indicators: Material Circular Indicator (MCI), Material Reutilisation Score (MRS), and Circular Index (CI). A cradle-to-grave life cycle approach was applied to transporting 1 kg of fresh fruit or vegetables to the retailer point. The base case assumed single use for cardboard and wooden crates and 140 rotations for RPC. An optimised scenario was also assessed for RPC, assuming full recycling at its end-of-life. LCA, LCC, and circular indicators (MCI and CI) results indicated that RPC was the most sustainable and circular packaging. Increasing RPC recyclability to 100 % improved circularity scores, however its environmental impact slight increased. These results reflect that the food industry should adopt RPC use because of their higher economic, environmental performance, and circularity.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"46 ","pages":"Article 101391"},"PeriodicalIF":8.5,"publicationDate":"2024-11-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142658337","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Okra, a high respiration rate crop, is vulnerable to significant damage during transportation and storage without proper temperature control. This study aimed to evaluate the effectiveness of different thermal insulation boxes combined with phase change materials (PCMs) in maintaining the temperature and quality of okra during simulated transportation and storage. Two prototype thermal boxes (A and B) and a control (foam box) were tested, with and without the addition of either commercial gel packs or ice water bottles. The experiment involved cooling okra samples at 0 °C for 2 hours before packing, followed by 48 hours of simulated transportation at 25 °C. Air and okra temperatures were continuously monitored, and thermal imaging was used to analyze temperature profiles and okra color. The results indicate that the addition of PCMs effectively maintained lower temperatures, with reductions of 3.2 °C for IB and 3.6 °C for GP, compared to a minimal reduction of 0.35 °C in boxes without PCMs. Foam box treatments, with or without PCMs, led to CO₂ accumulation levels of up to 15 %. The ice water bottle, wrapped in kraft paper to prevent wetting the okra, resulted in lower relative humidity compared to the commercial gel pack. There were no significant differences in okra mass loss, which was below 5 % among the nine treatments. This study demonstrated that the developed thermal insulation boxes combined with ice water bottles effectively maintained cool temperatures under ambient conditions and have potential as eco-friendly distribution packaging for okra.
{"title":"Efficient temperature control in okra transportation using phase change materials inside packaging box","authors":"Jackson Mwenya , Rattapon Saengrayap , Sujitra Arwatchananukul , Nattapol Aunsri , Chayapol Kamyod , Prasara Jakkaew , Hiroaki Kitazawa , Pramod Mahajan , Sirada Padee , Chureerat Prahsarn , Saowapa Chaiwong","doi":"10.1016/j.fpsl.2024.101383","DOIUrl":"10.1016/j.fpsl.2024.101383","url":null,"abstract":"<div><div>Okra, a high respiration rate crop, is vulnerable to significant damage during transportation and storage without proper temperature control. This study aimed to evaluate the effectiveness of different thermal insulation boxes combined with phase change materials (PCMs) in maintaining the temperature and quality of okra during simulated transportation and storage. Two prototype thermal boxes (A and B) and a control (foam box) were tested, with and without the addition of either commercial gel packs or ice water bottles. The experiment involved cooling okra samples at 0 °C for 2 hours before packing, followed by 48 hours of simulated transportation at 25 °C. Air and okra temperatures were continuously monitored, and thermal imaging was used to analyze temperature profiles and okra color. The results indicate that the addition of PCMs effectively maintained lower temperatures, with reductions of 3.2 °C for IB and 3.6 °C for GP, compared to a minimal reduction of 0.35 °C in boxes without PCMs. Foam box treatments, with or without PCMs, led to CO₂ accumulation levels of up to 15 %. The ice water bottle, wrapped in kraft paper to prevent wetting the okra, resulted in lower relative humidity compared to the commercial gel pack. There were no significant differences in okra mass loss, which was below 5 % among the nine treatments. This study demonstrated that the developed thermal insulation boxes combined with ice water bottles effectively maintained cool temperatures under ambient conditions and have potential as eco-friendly distribution packaging for okra.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"46 ","pages":"Article 101383"},"PeriodicalIF":8.5,"publicationDate":"2024-11-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142658027","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-11-07DOI: 10.1016/j.fpsl.2024.101389
Yile Zhao , Zheng Wu , Chen Chen , Olaniyi Amos Fawole , Aili Jiang , Xiangzheng Yang , Da Wang , Xian Li , Di Wu , Kunsong Chen
Preservation of fresh-cut fruits is crucial due to their susceptibility to oxidative browning, and environmentally friendly food packaging has emerged as a promising solution. In the present study, deacetylated konjac glucomannan/carboxylated cellulose nanofibers (DKGM/CCNF) composite films were prepared through a stepwise reinforcement strategy. L-Cysteine and glutathione, screened as the two best anti-browning substances, were respectively loaded into the DKGM/CCNF composite films. The anti-browning effect and mechanism of the DKGM/CCNF functional films were explored on fresh-cut apples. The results demonstrated that deacetylation improved the mechanical properties, surface hydrophobicity, and thermal stability of the films. The incorporation of CCNF further improved the mechanical properties, surface hydrophobicity, and water vapor barrier properties of the films. The fresh-cut apples packaged in the DKGM/CCNF functional films exhibited satisfactory appearance during the 9 d storage. The browning of fresh-cut apples was inhibited by enhancing the activity of related antioxidant enzymes, maintaining higher total phenolic content, and reducing hydrogen peroxide levels. Overall, the DKGM/CCNF functional films prepared in the present study have the potential application prospects of extending the shelf life of fresh-cut fruits.
{"title":"Deacetylated konjac glucomannan films functionalised with carboxylated cellulose nanofiber and anti-browning components for fresh-cut apple preservation","authors":"Yile Zhao , Zheng Wu , Chen Chen , Olaniyi Amos Fawole , Aili Jiang , Xiangzheng Yang , Da Wang , Xian Li , Di Wu , Kunsong Chen","doi":"10.1016/j.fpsl.2024.101389","DOIUrl":"10.1016/j.fpsl.2024.101389","url":null,"abstract":"<div><div>Preservation of fresh-cut fruits is crucial due to their susceptibility to oxidative browning, and environmentally friendly food packaging has emerged as a promising solution. In the present study, deacetylated konjac glucomannan/carboxylated cellulose nanofibers (DKGM/CCNF) composite films were prepared through a stepwise reinforcement strategy. L-Cysteine and glutathione, screened as the two best anti-browning substances, were respectively loaded into the DKGM/CCNF composite films. The anti-browning effect and mechanism of the DKGM/CCNF functional films were explored on fresh-cut apples. The results demonstrated that deacetylation improved the mechanical properties, surface hydrophobicity, and thermal stability of the films. The incorporation of CCNF further improved the mechanical properties, surface hydrophobicity, and water vapor barrier properties of the films. The fresh-cut apples packaged in the DKGM/CCNF functional films exhibited satisfactory appearance during the 9 d storage. The browning of fresh-cut apples was inhibited by enhancing the activity of related antioxidant enzymes, maintaining higher total phenolic content, and reducing hydrogen peroxide levels. Overall, the DKGM/CCNF functional films prepared in the present study have the potential application prospects of extending the shelf life of fresh-cut fruits.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"46 ","pages":"Article 101389"},"PeriodicalIF":8.5,"publicationDate":"2024-11-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142658280","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-11-07DOI: 10.1016/j.fpsl.2024.101381
Francis Ngwane Nkede , Mohammad Hamayoon Wardak , Meng Fanze , Namiki Kondo , Ata Aditya Wardana , Jakia Sultana Jothi , Fumina Tanaka , Fumihiko Tanaka
This study aimed to develop edible coatings and films using sodium alginate (1 % Alg) and varying concentrations of Helichrysum italicum essential oil (HIEO) (0.3 % and 0.5 %) for cherry tomato preservation. The treatments consisted of Alg, Alg/0.3 % HIEO, and Alg/0.5 % HIEO. The physico-chemical, mechanical, water vapor permeability, optical, thermal, and antifungal properties of these coatings and films were examined. Scanning electron microscopy and Fourier transform infrared spectroscopy analyses showed that the addition of HIEO resulted in a heterogeneous morphology and slight chemical structural changes in the Alg film. The Alg/0.5 % HIEO films exhibited improved water vapor permeability, antioxidant capacity, ultraviolet light barrier properties, elongation at break, and thermal stability. Additionally, 0.5 % HIEO significantly reduced the mycelial growth of Botrytis cinerea (in vitro), making Alg/0.5 % HIEO the optimal coating. Cherry tomatoes coated with Alg/0.5 % HIEO and stored at 25 °C and 60 % relative humidity for 18 d showed reduced weight loss (5.22 ± 1.45 %) and preserved firmness (6.43 N). This coating also inhibited the Rhizopus stolonifer lesion diameter by 61.36 % (in vivo). In conclusion, Alg/0.5 % HIEO coatings are promising sustainable active packaging solutions for cherry tomato storage applications.
{"title":"The potential of helichrysum italicum essential oil-infused alginate coatings and film for prolonging the shelf-life of cherry tomatoes","authors":"Francis Ngwane Nkede , Mohammad Hamayoon Wardak , Meng Fanze , Namiki Kondo , Ata Aditya Wardana , Jakia Sultana Jothi , Fumina Tanaka , Fumihiko Tanaka","doi":"10.1016/j.fpsl.2024.101381","DOIUrl":"10.1016/j.fpsl.2024.101381","url":null,"abstract":"<div><div>This study aimed to develop edible coatings and films using sodium alginate (1 % Alg) and varying concentrations of <em>Helichrysum italicum</em> essential oil (HIEO) (0.3 % and 0.5 %) for cherry tomato preservation. The treatments consisted of Alg, Alg/0.3 % HIEO, and Alg/0.5 % HIEO. The physico-chemical, mechanical, water vapor permeability, optical, thermal, and antifungal properties of these coatings and films were examined. Scanning electron microscopy and Fourier transform infrared spectroscopy analyses showed that the addition of HIEO resulted in a heterogeneous morphology and slight chemical structural changes in the Alg film. The Alg/0.5 % HIEO films exhibited improved water vapor permeability, antioxidant capacity, ultraviolet light barrier properties, elongation at break, and thermal stability. Additionally, 0.5 % HIEO significantly reduced the mycelial growth of <em>Botrytis cinerea</em> (<em>in vitro</em>), making Alg/0.5 % HIEO the optimal coating. Cherry tomatoes coated with Alg/0.5 % HIEO and stored at 25 °C and 60 % relative humidity for 18 d showed reduced weight loss (5.22 ± 1.45 %) and preserved firmness (6.43 N). This coating also inhibited the <em>Rhizopus stolonifer</em> lesion diameter by 61.36 % (<em>in vivo</em>). In conclusion, Alg/0.5 % HIEO coatings are promising sustainable active packaging solutions for cherry tomato storage applications.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"46 ","pages":"Article 101381"},"PeriodicalIF":8.5,"publicationDate":"2024-11-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142658028","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-11-06DOI: 10.1016/j.fpsl.2024.101385
Vagish Dwibedi , Gursharan Kaur , Nancy George , Palak Rana , Yonghong Ge , Tong Sun
Background
Fruits and vegetables are highly vulnerable to quality deterioration and spoilage due to physiological changes, enzymatic reactions, and microbial growth. Ensuring their freshness and nutritional value throughout the supply chain is crucial but challenging.
Scope and Approach
This review provides an extensive overview of research progress in the preservation and packaging of fresh fruits and vegetables. It highlights the limitations of traditional packaging methods and emphasizes the need for more sustainable alternatives. Various modern packaging technologies, such as edible films, antimicrobial agent coatings, modified atmospheric packaging, and active and intelligent packaging, are explored for their potential to improve produce quality, reduce food waste, and introduce renewable and biodegradable packaging materials. The smart packaging, aiming to communicate both product quality and environmental context, is introduced as a promising approach for the future of fruit and vegetable packaging.
Key Findings and Conclusions
The review underscores the crucial role of packaging in the global food supply chain and its potential to significantly reduce food waste. Various traditional packaging materials, including wood, corrugated fiberboard, bamboo, jute, polyethylene, high-density polyethylene, polypropylene, and paper, are discussed, alongside different packaging methods like flexible packaging, molded pulp packaging, rigid packaging, ice packaging, clamshell packaging, and cardboard packaging. This review has practical guidance for the application and development of food preservation and packaging materials.
{"title":"Research progress in the preservation and packaging of fruits and vegetables: From traditional methods to innovative technologies","authors":"Vagish Dwibedi , Gursharan Kaur , Nancy George , Palak Rana , Yonghong Ge , Tong Sun","doi":"10.1016/j.fpsl.2024.101385","DOIUrl":"10.1016/j.fpsl.2024.101385","url":null,"abstract":"<div><h3>Background</h3><div>Fruits and vegetables are highly vulnerable to quality deterioration and spoilage due to physiological changes, enzymatic reactions, and microbial growth. Ensuring their freshness and nutritional value throughout the supply chain is crucial but challenging.</div></div><div><h3>Scope and Approach</h3><div>This review provides an extensive overview of research progress in the preservation and packaging of fresh fruits and vegetables. It highlights the limitations of traditional packaging methods and emphasizes the need for more sustainable alternatives. Various modern packaging technologies, such as edible films, antimicrobial agent coatings, modified atmospheric packaging, and active and intelligent packaging, are explored for their potential to improve produce quality, reduce food waste, and introduce renewable and biodegradable packaging materials. The smart packaging, aiming to communicate both product quality and environmental context, is introduced as a promising approach for the future of fruit and vegetable packaging.</div></div><div><h3>Key Findings and Conclusions</h3><div>The review underscores the crucial role of packaging in the global food supply chain and its potential to significantly reduce food waste. Various traditional packaging materials, including wood, corrugated fiberboard, bamboo, jute, polyethylene, high-density polyethylene, polypropylene, and paper, are discussed, alongside different packaging methods like flexible packaging, molded pulp packaging, rigid packaging, ice packaging, clamshell packaging, and cardboard packaging. This review has practical guidance for the application and development of food preservation and packaging materials.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"46 ","pages":"Article 101385"},"PeriodicalIF":8.5,"publicationDate":"2024-11-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142593464","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-11-05DOI: 10.1016/j.fpsl.2024.101386
Tao Wang , Yiting Song , Longxin Lai , Donglu Fang , Weilin Li , Fuliang Cao , Erzheng Su
Bananas, renowned for their nutritional virtues and palatable flavor, confront a formidable preservation challenge that underscores the importance of their postharvest management. This review explores the multifaceted postharvest processes that dictate the quality of bananas, encompassing ethylene production, variations in enzymatic activities, transformation of aroma compounds, and alterations in carotenoid content. It meticulously examines the multitude of factors precipitating quality degradation, including environmental stressors and physiological dynamics, while critically evaluating recent advancements in preservation technologies. Furthermore, this review delineates forward-thinking research trajectories aimed at augmenting the shelf life of bananas, whilst ensuring the retention of their sensory appeal and nutritional value. It advocates for the exploration of cutting-edge preservation strategies, highlighting the promise of nanotechnology, intelligent packaging solutions, and the superiority of biological methodologies over traditional chemical interventions. Through this detailed scrutiny and its strategic recommendations, the review aspires to make a substantial contribution to the ongoing endeavors in elevating banana preservation practices, thus safeguarding their global consumption and enjoyment.
{"title":"Sustaining freshness: Critical review of physiological and biochemical transformations and storage techniques in postharvest bananas","authors":"Tao Wang , Yiting Song , Longxin Lai , Donglu Fang , Weilin Li , Fuliang Cao , Erzheng Su","doi":"10.1016/j.fpsl.2024.101386","DOIUrl":"10.1016/j.fpsl.2024.101386","url":null,"abstract":"<div><div>Bananas, renowned for their nutritional virtues and palatable flavor, confront a formidable preservation challenge that underscores the importance of their postharvest management. This review explores the multifaceted postharvest processes that dictate the quality of bananas, encompassing ethylene production, variations in enzymatic activities, transformation of aroma compounds, and alterations in carotenoid content. It meticulously examines the multitude of factors precipitating quality degradation, including environmental stressors and physiological dynamics, while critically evaluating recent advancements in preservation technologies. Furthermore, this review delineates forward-thinking research trajectories aimed at augmenting the shelf life of bananas, whilst ensuring the retention of their sensory appeal and nutritional value. It advocates for the exploration of cutting-edge preservation strategies, highlighting the promise of nanotechnology, intelligent packaging solutions, and the superiority of biological methodologies over traditional chemical interventions. Through this detailed scrutiny and its strategic recommendations, the review aspires to make a substantial contribution to the ongoing endeavors in elevating banana preservation practices, thus safeguarding their global consumption and enjoyment.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"46 ","pages":"Article 101386"},"PeriodicalIF":8.5,"publicationDate":"2024-11-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142586797","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Essential oil has potential in preventing fruit rancidity and decay during storage, its limited water solubility and vulnerability to light hinder widespread application. The present study used the complex coacervation method to prepare gelatin-gum arabic (GA) microcapsules loaded with oregano essential oil, which were then incorporated into a polyvinyl alcohol substrate to construct an antimicrobial film composite (OEO@GA-PVA film). The composite film exhibited an enhanced water vapor barrier property compared to the PVA film, resulting in a reduction of the water vapor permeability (WVP) from 6.49 g·cm/(cm2·s·Pa) to 3.86 g·cm/(cm2·s·Pa). The addition of microcapsules improved the film's ability to block both UV and visible light. The OEO@GA-PVA film exhibited a sustained bacteriostatic effect and effectively prolonged the shelf life of strawberries for up to 7 days. The findings of this study can be a valuable reference for using essential oil in strawberry preservation.
{"title":"Sustained release composite antimicrobial film containing oregano essential oil microcapsule for postharvest strawberry preservation","authors":"Liying Yang, Xueyi Liu, Douxin Xiao, Alideertu Dong","doi":"10.1016/j.fpsl.2024.101387","DOIUrl":"10.1016/j.fpsl.2024.101387","url":null,"abstract":"<div><div>Essential oil has potential in preventing fruit rancidity and decay during storage, its limited water solubility and vulnerability to light hinder widespread application. The present study used the complex coacervation method to prepare gelatin-gum arabic (GA) microcapsules loaded with oregano essential oil, which were then incorporated into a polyvinyl alcohol substrate to construct an antimicrobial film composite (OEO@GA-PVA film). The composite film exhibited an enhanced water vapor barrier property compared to the PVA film, resulting in a reduction of the water vapor permeability (WVP) from 6.49 g·cm/(cm<sup>2</sup>·s·Pa) to 3.86 g·cm/(cm<sup>2</sup>·s·Pa). The addition of microcapsules improved the film's ability to block both UV and visible light. The OEO@GA-PVA film exhibited a sustained bacteriostatic effect and effectively prolonged the shelf life of strawberries for up to 7 days. The findings of this study can be a valuable reference for using essential oil in strawberry preservation.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"46 ","pages":"Article 101387"},"PeriodicalIF":8.5,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142573161","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Smart intelligent packaging has more traction in food applications due to its role in enhancing food safety, improving shelf life and reducing food loss. Utilization of banana starch and anthocyanin from bract of male flower (bell) could be the sustainable option to make functional, interactive packaging films. In this study, bio-films were developed using different solid supports namely, banana native starch (BNS), banana modified starch (BMS), corn starch (CS), plasticizers (polyvinyl alcohol, glycerol), additive (chitosan), incorporating banana bract anthocyanin (BBA) as a quality indicator for chicken meat. Upon analyzing the UV–VIS and NMR spectra of the BBA at different pH values, a significant change in the electronic transitions of the anthocyanin molecules was observed at varying pH conditions. Films with BMS, chitosan (CH) and BBA exhibited the highest tensile strength as observed in the stress-strain curve. The same films prepared with chitosan and BBA showed higher antioxidant activity and antimicrobial properties against Escherichia coli and Stapylococcus aureus. It was also evident from ⧍E that, the anthocyanin with varying polymers significantly influenced the color of films with different pH levels. In addition, the raw chicken meat samples with the strip of BMS-CH-BBA films recorded lower total viable count, Pseudomonas sp., release of total volatile basic nitrogen (TVBN) and trimethylamine nitrogen (TMAN). It is summarized that a biofilm, integrating BBA with BMS, chitosan, PVA and glycerol could produce a highly pH sensitive and stable active films as a visual indicator of freshness of the products like chicken meat and pH sensitive horticultural produces.
{"title":"Banana flower bract anthocyanin based pH sensitive, intelligent film indicator developed using banana starch and its derivative","authors":"Paramasivam Suresh Kumar , Thayumanavan Shuprajhaa , Arthee Rajendran , Keerthana Dhandapani","doi":"10.1016/j.fpsl.2024.101375","DOIUrl":"10.1016/j.fpsl.2024.101375","url":null,"abstract":"<div><div>Smart intelligent packaging has more traction in food applications due to its role in enhancing food safety, improving shelf life and reducing food loss. Utilization of banana starch and anthocyanin from bract of male flower (bell) could be the sustainable option to make functional, interactive packaging films. In this study, bio-films were developed using different solid supports namely, banana native starch (BNS), banana modified starch (BMS), corn starch (CS), plasticizers (polyvinyl alcohol, glycerol), additive (chitosan), incorporating banana bract anthocyanin (BBA) as a quality indicator for chicken meat. Upon analyzing the UV–VIS and NMR spectra of the BBA at different pH values, a significant change in the electronic transitions of the anthocyanin molecules was observed at varying pH conditions. Films with BMS, chitosan (CH) and BBA exhibited the highest tensile strength as observed in the stress-strain curve. The same films prepared with chitosan and BBA showed higher antioxidant activity and antimicrobial properties against <em>Escherichia coli</em> and <em>Stapylococcus aureus</em>. It was also evident from ⧍E that, the anthocyanin with varying polymers significantly influenced the color of films with different pH levels. In addition, the raw chicken meat samples with the strip of BMS-CH-BBA films recorded lower total viable count, <em>Pseudomonas</em> sp., release of total volatile basic nitrogen (TVBN) and trimethylamine nitrogen (TMAN). It is summarized that a biofilm, integrating BBA with BMS, chitosan, PVA and glycerol could produce a highly pH sensitive and stable active films as a visual indicator of freshness of the products like chicken meat and pH sensitive horticultural produces.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"46 ","pages":"Article 101375"},"PeriodicalIF":8.5,"publicationDate":"2024-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142560894","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-10-31DOI: 10.1016/j.fpsl.2024.101382
Guang Wu , Shuangdi Hou , Qingchun Yin , Li Guo , Hao Deng
In this study, a series of chitosan/copper nanocomposites (CS/Cu-NCs) served as catalyzers for VC to remove O2 in food packages were successfully synthesized, characterized, and further utilized to prepare an active modified O2/CO2 preservative. Transmission electron microscope, ultraviolet-visible, and infrared spectra confirmed CS/Cu-NCs #1–3 were successfully synthesized. Three components of the preservative were optimized, and the best formulation was: CS/Cu-NCs #2: VC: NaHCO3=0.5:1.5:0.15. It maintained relatively stable O2/CO2 in the package at 10℃. Fresh-cut durian treated with 0 g (CK), 1.15 g (T1), 2.3 g (T2), and 3.45 g (T3) preservatives were stored at 10℃. Results showed that T1 group exhibited significantly (P<0.05) higher firmness and VC content compared with CK at 12 d, indicating the best qualities. Key respiratory enzyme analyses verified that decreasing SDH, increasing G-6-PDH and 6-PGDH contributed mostly to the superior qualities of T1 group. This study could provide a prospective solution for packaged fresh-cut durian.
{"title":"Preparation and evaluation of an active modified oxygen/ carbon dioxide preservative for packaged fresh-cut durian","authors":"Guang Wu , Shuangdi Hou , Qingchun Yin , Li Guo , Hao Deng","doi":"10.1016/j.fpsl.2024.101382","DOIUrl":"10.1016/j.fpsl.2024.101382","url":null,"abstract":"<div><div>In this study, a series of chitosan/copper nanocomposites (CS/Cu-NCs) served as catalyzers for VC to remove O<sub>2</sub> in food packages were successfully synthesized, characterized, and further utilized to prepare an active modified O<sub>2</sub>/CO<sub>2</sub> preservative. Transmission electron microscope, ultraviolet-visible, and infrared spectra confirmed CS/Cu-NCs #1–3 were successfully synthesized. Three components of the preservative were optimized, and the best formulation was: CS/Cu-NCs #2: VC: NaHCO<sub>3</sub>=0.5:1.5:0.15. It maintained relatively stable O<sub>2</sub>/CO<sub>2</sub> in the package at 10℃. Fresh-cut durian treated with 0 g (CK), 1.15 g (T1), 2.3 g (T2), and 3.45 g (T3) preservatives were stored at 10℃. Results showed that T1 group exhibited significantly (<em>P</em><0.05) higher firmness and VC content compared with CK at 12 d, indicating the best qualities. Key respiratory enzyme analyses verified that decreasing SDH, increasing G-6-PDH and 6-PGDH contributed mostly to the superior qualities of T1 group. This study could provide a prospective solution for packaged fresh-cut durian.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"46 ","pages":"Article 101382"},"PeriodicalIF":8.5,"publicationDate":"2024-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142560895","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
This study evaluated the performance of a novel fabricated dual layer ventilated packaging (carton) design for pomegranate fruit. The study argues that higher process throughput, storage space usage (higher cargo density) and packaging material usage can be achieved through systematic design of packaging. The mechanical strength, fruit cooling speeds, and quality preservation characteristics of the new and existing carton designs were evaluated in a controlled laboratory environment. The new carton design achieved 22 % above minimum recommended industry compression strength, confirming its stacking safety during palletization. Fruit packed inside both carton designs attained an average respiration rate of 5.66 ± 1.23 mL CO2 kg−1 h−1 during cold storage. Fruit decay incidence (average 5.5 %), colour changes and sensory attributes were also similar in both carton designs after 12 weeks cold storage and 2 weeks ambient storage period. Finally, fresh pomegranate fruit (cv. Wonderful) were packed in the new and commercial package designs, palletized, containerized and exported from South Africa to Germany. The novel dual layer design had a higher freight density (1720 kg more fruit per reefer) compared to the commercial counterpart. It also improved the precooling process throughput (13 % faster), reduced carton material usage (40 %), and reduced energy usage (13 %). These advantages of the new dual layer ventilated packaging can be implemented with considerable sustainability benefits.
本研究评估了石榴水果新型双层通风包装（纸箱）的性能。研究认为，通过系统化的包装设计，可以实现更高的流程吞吐量、存储空间使用率（更高的货物密度）和包装材料使用率。研究人员在受控实验室环境中对新型和现有纸箱设计的机械强度、水果冷却速度和质量保鲜特性进行了评估。新型纸盒设计的抗压强度比行业推荐的最低抗压强度高出 22%，证实了其在码垛时的堆垛安全性。在冷藏期间，两种设计的纸箱内水果的平均呼吸速率为 5.66 ± 1.23 mL CO2 kg-1 h-1。经过 12 周的冷藏和 2 周的常温贮藏后，两种纸箱设计的水果腐烂率（平均 5.5%）、颜色变化和感官属性也相似。最后，将新鲜石榴果（Wonderful 品系）装入新型包装设计和商业包装设计中，码垛，装箱，从南非出口到德国。与商业包装相比，新颖的双层设计具有更高的货运密度（每个冷藏箱多装 1720 公斤水果）。它还提高了预冷过程的吞吐量（快 13%），减少了纸箱材料的使用（40%），降低了能耗（13%）。新型双层透气包装的这些优点可为可持续发展带来可观的效益。
{"title":"Sustainable package design for efficient pomegranate cold chain: Enhancing storage space, sea freight efficiency, material sustainability, and energy conservation","authors":"Matia Mukama , Alemayehu Ambaw Tsige , Robert Lufu , Umezuruike Linus Opara","doi":"10.1016/j.fpsl.2024.101380","DOIUrl":"10.1016/j.fpsl.2024.101380","url":null,"abstract":"<div><div>This study evaluated the performance of a novel fabricated dual layer ventilated packaging (carton) design for pomegranate fruit. The study argues that higher process throughput, storage space usage (higher cargo density) and packaging material usage can be achieved through systematic design of packaging. The mechanical strength, fruit cooling speeds, and quality preservation characteristics of the new and existing carton designs were evaluated in a controlled laboratory environment. The new carton design achieved 22 % above minimum recommended industry compression strength, confirming its stacking safety during palletization. Fruit packed inside both carton designs attained an average respiration rate of 5.66 ± 1.23 mL CO<sub>2</sub> kg<sup>−1</sup> h<sup>−1</sup> during cold storage. Fruit decay incidence (average 5.5 %), colour changes and sensory attributes were also similar in both carton designs after 12 weeks cold storage and 2 weeks ambient storage period. Finally, fresh pomegranate fruit (cv. Wonderful) were packed in the new and commercial package designs, palletized, containerized and exported from South Africa to Germany. The novel dual layer design had a higher freight density (1720 kg more fruit per reefer) compared to the commercial counterpart. It also improved the precooling process throughput (13 % faster), reduced carton material usage (40 %), and reduced energy usage (13 %). These advantages of the new dual layer ventilated packaging can be implemented with considerable sustainability benefits.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"46 ","pages":"Article 101380"},"PeriodicalIF":8.5,"publicationDate":"2024-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142560896","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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