Characterization of PLA-P3,4HB active film incorporated with essential oil: Application in peach preservation

Release of Cinnamaldehyde and Thymol from PLA/Tilapia Fish Gelatin-Sodium Alginate Bilayer Films to Liquid and Solid Food Simulants, and Japanese Sea Bass: A Comparative Study

“…As a procedure to impart good adhesion of the films, corona discharge is routinely used commercially in factories [ 52 ]. Pure PLA film of 75 ± 5 μm was prepared through the melt blending method and then washed with ethanol and deionized water to clean the PLA surface [ 10 ]. After drying naturally, PLA films were treated with a laboratory corona treater (MB-200, Nanhui Electrical Equipment Factory, Foshan, China).…”

“…Among active packaging, migratory active packaging has shown great successes in the preservation of foods by releasing active compounds into the food surface [ 9 , 10 , 11 , 12 ]. It is thus important to study the release pattern of active compounds from migratory active packaging to the preserved model/real foods as sufficient active compounds should be absorbed into the food matrix to ensure a minimal concentration of the antimicrobial compound is reached to inactivate the microorganisms in model/real foods [ 13 ].…”

Improving the shelf life stability of vacuum‐packed fresh‐cut peaches (Prunus persica L.) by radio frequency heating in water

“…The RF treatment applies dielectric heating with the use of electromagnetic waves in the range of 10–300 MHz by molecular and ionic friction (Jiang et al ., 2020a). Moreover, RF heating has been reported to have deeper wave penetration than infrared (IF) or microwave (MW) heating, which improves its effectiveness for various applications in the food industry, such as disinfestation, pasteurisation, stabilisation and drying (Jiang et al ., 2020b). In food processing, the RF heating treatment using 6 kW and 27.12 MHz was applied to wheat germs in order to reduce the lipase activity (Ling et al ., 2018), while the RF technology was used to improve the colour and textural quality of comminuted pork meat products, as well as to reduce cooking times (Brunton et al ., 2005).…”

“…Hence, several postharvest processing strategies have been applied to reduce enzymatic browning, tissue softening and microbial spoilage in fresh-cut peaches. For instance, Pizato et al (2013) reported that edible coatings from tara gum lowered colour changes, reduced mass loss, maintained firmness and decreased microbial growth; Li et al (2019) incorporated rhubarb extract into alginate-based edible coatings to control postharvest fruit decay; Jiang et al (2020b) developed PLA-P3,4HB active film incorporated with essential oil to delay the oxidation rates in peaches for 16 days of storage; Akbudak & Eris (2004) examined the efficacy of modified atmosphere packaging using 30 lm polypropylene (PP) and 45 lm polyethylene (PE) plastic bags on the weight loss, respiration rate, fruit flesh firmness, total soluble solids, overall appearance and product decay of whole peaches; Meng et al (2009) investigated the effects of the application of methyl jasmonate treatment on the physiological and quality changes of peach fruits; Khalil et al (2012) applied hot water dip treatments to improve the quality of peach fruits during 6 days of storage; however, the previously stated strategies have revealed several limitations, such as food safety concerns for chemical preservatives and the requirements of high-cost equipment for other physical methods such as modified atmosphere packaging (MAP).…”

“…(2019) incorporated rhubarb extract into alginate‐based edible coatings to control postharvest fruit decay; Jiang et al . (2020b) developed PLA‐P3,4HB active film incorporated with essential oil to delay the oxidation rates in peaches for 16 days of storage; Akbudak & Eris (2004) examined the efficacy of modified atmosphere packaging using 30 μm polypropylene (PP) and 45 μm polyethylene (PE) plastic bags on the weight loss, respiration rate, fruit flesh firmness, total soluble solids, overall appearance and product decay of whole peaches; Meng et al . (2009) investigated the effects of the application of methyl jasmonate treatment on the physiological and quality changes of peach fruits; Khalil et al .…”