Humidity-Regulating Trays: Moisture Absorption Kinetics and Applications for Fresh Produce Packaging

Rux, Guido; Mahajan, Pramod V.; Linke, Manfred; Pant, Astrid; Sängerlaub, Sven; Caleb, Oluwafemi J.; Geyer, Martin

doi:10.1007/s11947-015-1671-0

Cited by 45 publications

(26 citation statements)

References 15 publications

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“…Thereby, the active layer was foamed and stretched to form cavities around the salt particles. Such humidity‐regulating trays, made of a thermoformed multilayer structure containing a foamed hygroscopic ionomer Entira™ AS SD100 as an active layer, were used by Rux and others () to pack tomatoes and strawberries (Table ). Thereby, the active layer contained 0 or 12 wt% NaCl.…”

Section: Moisture Scavengersmentioning

confidence: 99%

Active Packaging Applications for Food

Yildirim

Röcker

Pettersen

et al. 2017

Comp Rev Food Sci Food Safe

657

390

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The traditional role of food packaging is continuing to evolve in response to changing market needs. Current drivers such as consumer's demand for safer, "healthier," and higher-quality foods, ideally with a long shelf-life; the demand for convenient and transparent packaging, and the preference for more sustainable packaging materials, have led to the development of new packaging technologies, such as active packaging (AP). As defined in the European regulation (EC) No 450/2009, AP systems are designed to "deliberately incorporate components that would release or absorb substances into or from the packaged food or the environment surrounding the food." Active packaging materials are thereby "intended to extend the shelf-life or to maintain or improve the condition of packaged food." Although extensive research on AP technologies is being undertaken, many of these technologies have not yet been implemented successfully in commercial food packaging systems. Broad communication of their benefits in food product applications will facilitate the successful development and market introduction. In this review, an overview of AP technologies, such as antimicrobial, antioxidant or carbon dioxide-releasing systems, and systems absorbing oxygen, moisture or ethylene, is provided, and, in particular, scientific publications illustrating the benefits of such technologies for specific food products are reviewed. Furthermore, the challenges in applying such AP technologies to food systems and the anticipated direction of future developments are discussed. This review will provide food and packaging scientists with a thorough understanding of the benefits of AP technologies when applied to specific foods and hence can assist in accelerating commercial adoption.

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Section: Moisture Scavengersmentioning

confidence: 99%

Active Packaging Applications for Food

Yildirim

Röcker

Pettersen

et al. 2017

Comp Rev Food Sci Food Safe

657

390

View full text Add to dashboard Cite

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“…Studies addressing condensation regulation have been carried out such as by the use of salt trays, [7][8][9] humidity windows with enhanced permeable films, [10][11][12][13][14][15] fructose pads, 16 and water absorbers. 17,18 These strategies have been experimentally tested for different products including strawberry, 8,10,16 avocado, 17 pomegranate arils, 13 mushroom, 7 fresh-cut cauliflower, 12 tomato, 8,15 and fresh-cut iceberg lettuce. 11 Moreover, from Table 1, it is possible to see that at supermarket display points, the use of ventilated packages (eg, use of macroperforations) is being used to help control condensation and heat flow.…”

Section: Introductionmentioning

confidence: 99%

Condensation regulation of packaged strawberries under fluctuating storage temperature

et al. 2019

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Disruption in cold chain during distribution and retail could have a significant impact on in‐package condensation of optimally designed packaged fresh produce. The aim of this work was to regulate in‐package condensation and evaluate the performance of different packaging design systems for strawberries under fluctuating temperatures (between 10°C and 20°C) for 5 days. The design included the use of condensation control strategies, namely, enhanced permeable films (NatureFlex and Xtend) and FruitPad of different fructose content (0%, 20%, 30%, 35%, and 40%). Package performance was evaluated in terms of headspace gas composition, mass loss, condensation, physico‐chemical changes, and visual and ortho‐nasal quality evaluation. Percentage mass loss of packaged strawberries ranged from 0.6% to 4% and was 33% for unpackaged. Results also showed that compared with the control sample, both strategies (enhanced permeable films and FruitPads) were effective in reducing condensation. In addition, transpirational water loss, results of the water absorbed by the FruitPads and transferred through the films were used to understand the packaging design needs under fluctuating temperature.

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“…Thus, moisture regulation is essential for extending FF&V shelf life as it can lessen the risk of spoilage causing microorganisms growth, and therefore maintain product quality. Various strategies for controlling moisture inside packaged fresh produce have been reported: i) use of moisture absorbers inside the package (Mahajan et al, 2008); ii) use of a humidity-regulating tray that can actively absorb moisture (Rux et al, 2016) ; and, iii) use of a packaging material with a very high permeability for water vapour (Caleb et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

“…The idea of incorporating active hygroscopic NaCl between the two layers, like humidity regulating tray (Rux et al, 2016), was further applied to absorbing pads using fructose as an active ingredient.…”

Section: Introductionmentioning

confidence: 99%

Moisture absorption kinetics of FruitPad for packaging of fresh strawberry

Bovi

Caleb

Klaus³

et al. 2018

Journal of Food Engineering

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This study analysed the moisture absorption kinetics of FruitPad embedded with different concentrations of fructose with further application of such pads in packaging of fresh strawberries. The FruitPad was exposed to different storage conditions (temperature and RH) and moisture absorption kinetics was gravimetrically determined over 5 days of storage. FruitPad with 30% fructose showed highest amount of moisture absorption (0.94 g of water/g of pad) at 20 °C and 100% RH. The Weibull model combined with the Flory-Huggins model adequately described changes in moisture content of the FruitPad with respect to storage time and humidity (R 2 = 93-96%). The FruitPad containing fructose minimized in-package condensation compared to the pad without fructose. Weight loss of packaged strawberry was less than 0.9% which was much below the acceptable limit of 6% for strawberry.

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Humidity-Regulating Trays: Moisture Absorption Kinetics and Applications for Fresh Produce Packaging

Cited by 45 publications

References 15 publications

Active Packaging Applications for Food

Active Packaging Applications for Food

Condensation regulation of packaged strawberries under fluctuating storage temperature

Moisture absorption kinetics of FruitPad for packaging of fresh strawberry

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