Sensors for Measurement of Respiratory Gases in Fresh Produce Packaging and Storage

Keshri, Nandita; Weltzien, Cornelia; Mahajan, Pramod V.

doi:10.1016/b978-0-08-100596-5.22472-4

Cited by 5 publications

(4 citation statements)

References 14 publications

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“…By keeping in mind that food spoilage is influenced by oxygen, water content, temperature, relative humidity, and pH [ 176 ], the physicochemical and mechanical properties of the films should efficiently control such storage conditions, and as a consequence, maintain the physical and sensory characteristics together with the protection against microbiological pathogens and increase foods’ shelf-life [ 177 ]. This becomes more important in perishable natural foods (e.g., fruits and vegetables), which continue to metabolize and breathe after harvest, which means they consume oxygen to produce carbon dioxide, ethylene, and water (in different proportions), which causes the product ripening and later its decomposition [ 178 ], whereas the decomposition in perishable foods of animal origin (e.g., meat and seafood) begins immediately after death because they are highly susceptible to microbial attack by Staphylococcus aureus , Listeria monocytogenes , and Salmonella [ 179 ]. For this reason, the application of edible films and coatings is mostly directed towards highly perishable products to preserve their quality (e.g., taste, texture, and appearance) for a longer time.…”

Section: Advances In Chitosan-based Edible Films and Coatingsmentioning

confidence: 99%

Trends in Chitosan as a Primary Biopolymer for Functional Films and Coatings Manufacture for Food and Natural Products

Díaz‐Montes

Castro-Muñoz

2021

Polymers

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Some of the current challenges faced by the food industry deal with the natural ripening process and the short shelf-life of fresh and minimally processed products. The loss of vitamins and minerals, lipid oxidation, enzymatic browning, and growth of microorganisms have been the main issues for many years within the innovation and improvement of food packaging, which seeks to preserve and protect the product until its consumption. Most of the conventional packaging are petroleum-derived plastics, which after product consumption becomes a major concern due to environmental damage provoked by their difficult degradation. In this sense, many researchers have shown interest in edible films and coatings, which represent an environmentally friendly alternative for food packaging. To date, chitosan (CS) is among the most common materials in the formulation of these biodegradable packaging together with polysaccharides, proteins, and lipids. The good film-forming and biological properties (i.e., antimicrobial, antifungal, and antiviral) of CS have fostered its usage in food packaging. Therefore, the goal of this paper is to collect and discuss the latest development works (over the last five years) aimed at using CS in the manufacture of edible films and coatings for food preservation. Particular attention has been devoted to relevant findings in the field, together with the novel preparation protocols of such biodegradable packaging. Finally, recent trends in new concepts of composite films and coatings are also addressed.

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Section: Advances In Chitosan-based Edible Films and Coatingsmentioning

confidence: 99%

Trends in Chitosan as a Primary Biopolymer for Functional Films and Coatings Manufacture for Food and Natural Products

Díaz‐Montes

Castro-Muñoz

2021

Polymers

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“…Maximizing food safety throughout the entire supply chain is of great importance and constitutes a major challenge towards the development of reliable agri-food supply chains. Focusing on fresh produce supply chains, they deal with perishable commodities, such as fruits and vegetables, which continue to respire and metabolize after harvest [1]. As a consequence, the management of fresh food tends to be more complicated and costly compared to any other supply chain.…”

Section: Introduction 1general Context Of Traceability For Agri-food Supply Chainsmentioning

confidence: 99%

Bridging the Gaps in Traceability Systems for Fresh Produce Supply Chains: Overview and Development of an Integrated IoT-Based System

et al. 2021

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Traceability, namely the ability to access information about a product and its movement across all stages of the supply chain, has been emerged as a key criterion of a product’s quality and safety. Managing fresh products, such as fruits and vegetables, is a particularly complicated task, since they are perishable with short shelf lives and are vulnerable to environmental conditions. This makes traceability of fresh produce very significant. The present study provides a brief overview of the relative literature on fresh produce traceability systems. It was concluded that the commercially available traceability systems usually neither cover the entire length of the supply chain nor rely on open and transparent interoperability standards. Therefore, a user-friendly open access traceability system is proposed for the development of an integrated solution for traceability and agro-logistics of fresh products, focusing on interoperability and data sharing. Various Internet of Things technologies are incorporated and connected to the web, while an android-based platform enables the monitoring of the quality of fruits and vegetables throughout the whole agri-food supply chain, starting from the field level to the consumer and back to the field. The applicability of the system, named AgroTRACE, is further extended to waste management, which constitutes an important aspect of a circular economy.

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“…To quantify respiration of stored fresh produce, the respective respiration-induced changes in the headspace concentrations of O 2 and CO 2 is measured over time. This is normally done by gas chromatography [ 1 , 2 , 3 ] or preferably by handheld or table-top gas analyzers due to their compact size, ease of handling and lower cost compared to gas chromatographs [ 4 ]. However, such analyzers have the drawback of taking up a certain amount of gas sample (3 mL to 15 mL) every time when measuring, thereby creating low pressure inside the storage space.…”

Section: Introductionmentioning

confidence: 99%

“…However, such analyzers have the drawback of taking up a certain amount of gas sample (3 mL to 15 mL) every time when measuring, thereby creating low pressure inside the storage space. Another disadvantage of such analyzers is that they produce discrete data and, thus, discontinuous analyses [ 4 ]. Most of the methods reported so far require fruit samples to be removed from the actual in situ storage environment for respiration measurement.…”

Section: Introductionmentioning

confidence: 99%

In-Situ Measurement of Fresh Produce Respiration Using a Modular Sensor-Based System

Keshri

Truppel

Herppich

et al. 2020

Sensors

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In situ, continuous and real-time monitoring of respiration (R) and respiratory quotient (RQ) are crucial for identifying the optimal conditions for the long-term storage of fresh produce. This study reports the application of a gas sensor (RMS88) and a modular respirometer for in situ real-time monitoring of gas concentrations and respiration rates of strawberries during storage in a lab-scale controlled atmosphere chamber (190 L) and of Pinova apples in a commercial storage facility (170 t). The RMS88 consisted of wireless O2 (0% to 25%) and CO2 sensors (0% to 0.5% and 0% to 5%). The modular respirometer (3.3 L for strawberries and 7.4 L for apples) consisted of a leak-proof arrangement with a water-containing base plate and a glass jar on top. Gas concentrations were continuously recorded by the RMS88 at regular intervals of 1 min for strawberries and 5 min for apples and, in real-time, transferred to a terminal program to calculate respiration rates ( R O 2 and R CO 2 ) and RQ. Respiration measurement was done in cycles of flushing and measurement period. A respiration measurement cycle with a measurement period of 2 h up to 3 h was shown to be useful for strawberries under air at 10 °C. The start of anaerobic respiration of strawberries due to low O2 concentration (1%) could be recorded in real-time. R O 2 and R CO 2 of Pinova apples were recorded every 5 min during storage and mean values of 1.6 and 2.7 mL kg−1 h−1, respectively, were obtained when controlled atmosphere (CA) conditions (2% O2, 1.3% CO2 and 2 °C) were established. The modular respirometer was found to be useful for in situ real-time monitoring of respiration rate during storage of fresh produce and offers great potential to be incorporated into RQ-based dynamic CA storage system.

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Sensors for Measurement of Respiratory Gases in Fresh Produce Packaging and Storage

Cited by 5 publications

References 14 publications

Trends in Chitosan as a Primary Biopolymer for Functional Films and Coatings Manufacture for Food and Natural Products

Trends in Chitosan as a Primary Biopolymer for Functional Films and Coatings Manufacture for Food and Natural Products

Bridging the Gaps in Traceability Systems for Fresh Produce Supply Chains: Overview and Development of an Integrated IoT-Based System

In-Situ Measurement of Fresh Produce Respiration Using a Modular Sensor-Based System

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