Modified Atmosphere Packaging for Fresh Fruits and Vegetables

Zhuang, Hong; Barth, M. Margaret; Cisneros‐Zevallos, Luis

doi:10.1016/b978-0-12-394601-0.00018-7

Cited by 19 publications

(21 citation statements)

References 112 publications

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“…There is an increasing trend to natural high‐quality foods, which are nonprocessed or minimally processed, do not contain preservatives, but offer an acceptable shelf‐life (Singh and others ; Gerez and others ). In response, the protective function of packaging has been refined and improved leading to the development of new packaging technologies, such as modified atmosphere packaging (MAP) (Ohlsson and Bengtsson ; Rodriguez‐Aguilera and Oliveira ; Sandhya ; Cooksey ; Zhuang and others ), active packaging (AP) (Singh and others ; Yildirim ; Arvanitoyannis and Oikonomou ; Pereira de Abreu and others ; Dobrucka and Cierpiszewski ; Realini and Marcos ; Kuorwel and others ; Brockgreitens and Abbas ), smart and intelligent packaging (SP/IP) (Kerry and Butler ; Lee and Rahman ; Realini and Marcos ; Biji and others ; Brockgreitens and Abbas ), and the application of nanomaterials (Imran and others ; Llorens and others ; Rhim and others ; Reig and others ; Rhim and Kim ; Bumbudsanpharoke and others ). The emphasis of this review is on active packaging.…”

Section: Introductionmentioning

confidence: 99%

Active Packaging Applications for Food

Yildirim

Röcker

Pettersen

et al. 2017

Comp Rev Food Sci Food Safe

698

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: Introductionmentioning

confidence: 99%

Active Packaging Applications for Food

Yildirim

Röcker

Pettersen

et al. 2017

Comp Rev Food Sci Food Safe

698

390

View full text Add to dashboard Cite

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“…The advantages of MAP depend on the variety, ripening stage as well as temperature and storage length. MAP achieves significant benefits when plant products are maintained under optimal temperature, humidity and atmosphere composition conditions (Zhuang, Barth, & Cisneros-Zevallos, 2014). When the O 2 and CO 2 levels are not adequate, an irregular maturation can occur, causing the appearance of undesired flavors and odors, physiological disorders as well as increased decay caused by pathogenic fungi.…”

Section: Introductionmentioning

confidence: 99%

Influence of modified atmosphere and ethylene levels on quality attributes of fresh tomatoes (Lycopersicon esculentum Mill.)

et al. 2016

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Controlling storage atmosphere is a key factor for delaying postharvest fruit quality loss. The objective of this study is to evaluate its influence on physico-chemical, sensorial and nutritional quality attributes of two tomato fruit cultivars (Delizia and Pitenza) that respectively have a short- and long-storage life. To that end, the effect of two types of bags with different gas permeability, combined or not with an ethylene sorbent, on tomato organoleptic and nutritional properties were compared during fruit storage at 13°C. CO2 and O2 were critical factors for controlling tomato postharvest behaviour. Weight loss, firmness, color and visual quality were only affected by bag permeability just as total sugar content and acidity for Pitenza tomatoes. (trans)-2-Hexenal also appears to be related with CO2 and O2 levels. Lycopene, total phenols (TP) and ascorbic acid (AA) contents were also affected by the packaging form and the storage length. Ethylene removal in combination with MAP led to a higher content in TP and AA in the short-life tomato cultivar.

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“…The improvement of sustainability through the adoption of a green supply chain and the use of materials from renewable resources is not easy, principally because of the different technological characteristics of these materials compared with the traditional ones (Jiménez, Fabra, & Talens, 2012). MAP is well known to improve the shelf life of highly perishable fresh fruits (Guillard et al, 2015;Wani, Singh, Gul, Wani, & Langowsky, 2014;Zhuang, Barth, & Cisneros-Zavallos, 2014), but few studies have addressed the optimization of the packaging atmosphere based on the matching of the gas permeation properties of different green films with the fruits to which they are best suited. Recently, Briano, Giuggioli, Girgenti and Peano (2015) and Giuggioli, Briano, Baudino and Peano (2015) evaluated the performance of biodegradable and compostable films for the MAP storage of raspberries and offered suggestions for their potential use depending on the changes in temperature throughout the supply chain.…”

Section: Introductionmentioning

confidence: 99%

Sustainable supply-chain: evolution of the quality characteristics of strawberries stored in green film packaging

Giuggioli

Girgenti

Briano

et al. 2016

CyTA - Journal of Food

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The use of green materials in the packaging can drive the choice of fresh fruits by the consumers. The objective of this study was to evaluate the suitability of green wrapping films for use in passive modified atmosphere packaging for the storage of strawberries (cv. Portola) for 7 days at 1 ± 1°C followed by an additional 2 days at 20 ± 1°C. One commercial polypropylene macro-perforated film (control) and three non-commercial biodegradable and compostable films (prototypes, Novamont, Novara, Italy) (films 1, 2 and 3) were used. The best headspace gas composition was obtained with film 1; a steady state was rapidly reached and this equilibrium was maintained for up to 5 days, with a composition of 17.60-18.50% O 2 and 5.30-5.60% CO 2 . The sensorial evaluation of film 1 also yielded the best scores in terms of condensation, taste, marketability and redness of the fruits during shelf storage (at 20 ± 1°C).Cadena de producción sostenible: evolución de las características cualitativas de las fresas almacenadas mediante envasado con plástico film ecológico RESUMEN La utilización de materiales ecológicos en el envasado puede ofrecer la elección de frutas frescas a los consumidores. El objetivo de este estudio fue evaluar el grado de sostenibilidad de los plásticos film para envasar en su utilización en el envasado con atmosfera modificada en el proceso de almacenamiento de las fresas (cv. Portola) durante 7 días a 1±1°C, seguido de 2 días adicionales a 20 ±1°C. Se utilizaron un plástico film comercial macroperforado de polipropileno (control) y tres plásticos film no comerciales biodegradables y aptos para abono (prototipos, Novamont, Novara, Italia) (film 1, film 2 y film 3). La mejor composición de gases se obtuvo con el film 1, con el cual se consiguió rápidamente un estado estable y ese equilibrio se mantuvo hasta 5 días, con una composición de 17,60-18,50% de O 2 y 5,30-5,60% de CO 2 . La evaluación sensorial del film 1 también obtuvo el mejor rendimiento con las mejores puntuaciones en términos de condensación, sabor, comerciabilidad y rojez de los frutos durante el almacenamiento en estanterías (a 20±1°C).

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Modified Atmosphere Packaging for Fresh Fruits and Vegetables

Cited by 19 publications

References 112 publications

Active Packaging Applications for Food

Active Packaging Applications for Food

Influence of modified atmosphere and ethylene levels on quality attributes of fresh tomatoes (Lycopersicon esculentum Mill.)

Sustainable supply-chain: evolution of the quality characteristics of strawberries stored in green film packaging

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