Recently, several types of food packaging have been developed which are able to prolong shelf-life of, and maintain the quality and safety of, products. Many kinds of material have been applied to food packaging, in the forms of film, sachets, or pads, to protect, eliminate, or inhibit undesirable changes in food. Based on the increasing concern about environmental sustainability, there have been many attempts to develop a natural biodegradable food packaging. Activated carbon as a multifunctional material is an interesting alternative choice. Apart from its ability to naturally degrade, non-toxicity, and low cost, it possesses remarkable adsorption potential. Its abilities are versatile, and could be used in various application purposes. Thus, its ability strongly depends on its pore structure and surface chemistry. Although it has been known for its effect on hydrophobic substances, the modification of pore size and surface property of activated carbon could improve its affinity to hydrophilic substances. Two means of activated carbon applications in food packaging were classified, according to its adsorption and releasing ability. The first mean is the application of activated carbon for the emission of antimicrobial agents in the vapor phase and nanoparticles inside food packaging. The second mean is the application of activated carbon for scavenging of factors affecting food quality inside packaging, such as water vapor, oxygen, ethylene, and odor. In this paper, the adsorption-releasing mechanism of activated carbon on some of the antimicrobial agents and vapor phase substances are discussed. Additionally, the potential role of activated carbon in food packaging is summarized.
The aim of the study was to control the release of peppermint oil (700 µL/L) by coating activated carbon (AC) contained in sachets with different solutions (tapioca starch, corn starch, gelatine, carnauba, paraffin, and mixed carnauba–paraffin) for inhibiting the growth of Aspergillus flavus on brown rice (BR). Paraffin‐coated AC with adsorbed peppermint oil was then applied to extend the shelf life of BR during long‐term storage (60 days) at 30 ± 2 °C. The mechanism of peppermint oil vapor release in this system was also studied using GC–MS. The result revealed that paraffin‐coated AC with adsorbed peppermint oil present in sachets showed the highest antifungal activity against A. flavus growing on the surface of BR. In addition, paraffin‐coated AC with adsorbed peppermint oil could prolong the shelf life of BR from 10 days (control) to at least 60 days under tropical climatic conditions. Moreover, storage of BR in the presence of sachets containing paraffin‐coated AC with adsorbed peppermint oil at a concentration of 700 µL/L revealed no significant effects on major rice quality‐related factors, such as moisture content, color, water uptake percentage, and gelatinization temperature. Peppermint oil component analysis by GC–MS indicated that paraffin could trap some minor components of peppermint oil and allow the major components such as menthone, menthol, and alpha‐pinene, which are compounds that play an important role in mold growth inhibition, to be exposed to air. Thus, this research demonstrated the potential of paraffin‐coated AC containing adsorbed peppermint oil for controlling the growth of molds during prolonged rice storage.
Practical Application
Paraffin‐coated activated carbon with adsorbed peppermint oil has the potential to be commercially applied to brown rice grains for facilitating long‐term storage. This technique is beneficial for avoiding the occurrence of negative sensorial factors when peppermint oil vapors are used. This process is interesting and easy to apply during large‐scale implementation of a rice storage system.
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