Smart packaging with temperature-dependent gas permeability maintains the quality of cherry tomatoes

Kim, Dowan; Thanakkasaranee, Sarinthip; Lee, Kaeun; Sadeghi, Kambiz; Seo, Jongchul

doi:10.1016/j.fbio.2021.100997

Cited by 17 publications

(6 citation statements)

References 26 publications

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“…Es importante mencionar que, existen empaques que presentan una serie de defectos, como bajas propiedades antimicrobianas, alta permeabilidad al oxígeno y/o a la humedad, que pueden solucionarse añadiendo un componente de refuerzo (Hsissou et al, 2021;Nejatian et al, 2023), y que según Kim et al (2021) pueden modificar las propiedades de permeabilidad en los envases en función de la temperatura, reduciendo así los efectos perjudiciales del gas en el interior de los productos envasados, como la aceleración de la maduración y la reducción de la vida útil de los productos frescos. Por ejemplo, Castro-Landinez et al (2021) indican que el EVOH es muy conocido como material polimérico de baja permeabilidad al oxígeno; entre 0,4 a 3 cm 3 ꞏmm/m 2 ꞏdayꞏatm que, agregándole al PP mejora la barrera al oxígeno, a diferencia del etileno acetato de vinilo (EVA) tiene una permeabilidad al oxígeno mayor, que oscila entre 800 a 1000 cm 3 ꞏmm/m 2 ꞏdayꞏatm, los cuales son superiores a los reportados en el presente trabajo.…”

Section: Resultado Y Discusiónunclassified

Permeabilidad al Oxígeno en Envases para Alimentos Fabricados con Polipropileno Mediante Moldeo por Inyección

Tuárez-Párraga,

Laz-Mero,

Córdova-Mosquera

et al. 2024

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El estudio de los materiales de empaques ha adquirido una creciente importancia, especialmente en el envasado de alimentos sensibles al oxígeno, por lo cual se han implementado diversas tecnologías para mejorar las propiedades de barrera contra el oxígeno, con el objetivo de prolongar la vida útil de los productos. En este contexto, durante esta investigación se propuso evaluar la tasa de transmisión de oxígeno (OTR) en envases fabricados mediante moldeo por inyección, a través de diferentes tipos de polipropileno (PP). El estudio se llevó a cabo con la medición de la OTR en los diferentes tipos de envases mediante un analizador por fluorescencia óptica, exponiendo los envases a una corriente de nitrógeno en un lado y a una de oxígeno puro en el otro lado. Los resultados revelaron 44 % mayor permeabilidad en contenedores que utilizaron tapas fabricadas con copolímero de polipropileno random (CPPR) y las tarrinas fabricadas con copolímero de polipropileno en bloques (CPPB), en comparación con las tarrinas y tapas que emplearon solo CPPB. Estos hallazgos indican que el tipo de material utilizado influye significativamente en la OTR, lo cual impacta en el rendimiento de los productos envasados. Los resultados proporcionan información relevante para el desarrollo de empaques más eficientes en términos de barrera de oxígeno, lo que contribuye a garantizar la calidad y la vida útil de los productos envasados.

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Section: Resultado Y Discusiónunclassified

Permeabilidad al Oxígeno en Envases para Alimentos Fabricados con Polipropileno Mediante Moldeo por Inyección

Tuárez-Párraga,

Laz-Mero,

Córdova-Mosquera

et al. 2024

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“…The other parameter with high activation energy is the package permeability, which increases with an increase in temperature. Kim et al 56 have documented that the package permeability increased as the temperature increased from 10 to 30 °C during a study on cherry tomatoes. It was recorded that the LDPE packages had the highest activation energy compared to other packages.…”

Section: Discussionmentioning

confidence: 99%

Moisture sorption isotherms characteristics for shelf‐life prediction of peanuts (Arachis Hypogaea L.)

2023

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BACKGROUND:The spring grown peanut varieties J87 and TG37A are prone to quality deterioration as a result of high temperature and relative humidity during harvesting. Thus, the sorption isotherms of peanut varieties were evaluated at 25, 35 and 45 °C and the water activity (a w ) range of 0.110-0.975 aiming to predict the suitable storage conditions, packaging material and shelf-life. RESULTS:The equilibrium moisture content (EMC) increased with increased a w and isotherms of type II were observed. The monolayer moisture content varied between 3.135% and 4.235% for J87 and between 3.906% and 5.640% for TG37A variety. The experimental data were fitted to seven mathematical models. The variations in correlation coefficients were in the range 0.879-0.992 and in root mean square were in the range 0.055-1.988. On the basis of statistical parameters, Guggenheim Anderson de Boer and Double Log Polynomial were considered to be best fitted models. At a w of 0.6, critical moisture content (CMC) was 7.59%, 7.060% and 5.89% for J87 and 9.06%, 8.904% and 7.80% for TG37A at 25, 35 and 45 °C, respectively. The shelf-life prediction model provided that the aluminum packages had the maximum predicted shelf-life of around 1779 days for TG37A and 1077 days for J87 variety at 25 °C with an initial moisture content of 5.91% and 4.81%, respectively. CONCLUSION: The EMC and CMC evaluated from sorption study provided the basis for determination of package properties and shelf life. Aluminum packages had the minimum water vapor transmission rate and permeability. Hence, peanuts packaged in these bags and stored at 25 °C and 75% relative humidity had the potential to attain the maximum storage life.

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“…Using a hedonic scale, 20 trained judges (10 men and 10 women aged [25][26][27][28][29][30][31][32][33][34][35][36][37][38][39][40] assessed the cherry tomatoes' color (bright yellow and uniform color), flavor (sweet and sour taste with a strong aroma), texture (moderate hardness), and overall acceptability. The scale ranged from 5 to 25 with 5 = extremely poor, 10 = poor, 15 = acceptable, 20 = very good, 25 = excellent.…”

Section: Sensory Evaluationmentioning

confidence: 99%

Effects of Hydroxyethyl Cellulose and Sulfated Rice Bran Polysaccharide Coating on Quality Maintenance of Cherry Tomatoes during Cold Storage

Liu,

Chen,

Liu

et al. 2023

Foods

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Cherry tomatoes are easily damaged due to their high moisture content. A composite coating was developed to delay deterioration and prolong storage by mixing antibacterial sulfated rice bran polysaccharides (SRBP) and edible hydroxyethyl cellulose (HEC) with film-forming properties. The effects of HEC, HEC-5% SRBP, and HEC-20% SRBP preservative coatings on the maintenance of the quality of cherry tomatoes (LycopersivonesculentumMill., Xiaohuang F2) during cold storage were investigated. The HEC-20% SRBP coating significantly reduced tomato deterioration and weight loss, delayed firmness loss, decreased polyphenol oxidase activity, and increased peroxidase activity. Furthermore, cherry tomatoes treated with HEC-20% SRBP maintained high levels of titratable acid, ascorbic acid, total phenols, and carotenoids. Cherry tomatoes coated with HEC-SRBP also had higher levels of volatile substances and a greater variety of these substances compared to uncoated tomatoes. In conclusion, the HEC-20% SRBP coating effectively delayed deterioration and preserved cherry tomatoes’ nutrient and flavor qualities during postharvest cold storage, suggesting it could be a novel food preservation method.

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Smart packaging with temperature-dependent gas permeability maintains the quality of cherry tomatoes

Cited by 17 publications

References 26 publications

Permeabilidad al Oxígeno en Envases para Alimentos Fabricados con Polipropileno Mediante Moldeo por Inyección

Permeabilidad al Oxígeno en Envases para Alimentos Fabricados con Polipropileno Mediante Moldeo por Inyección

Moisture sorption isotherms characteristics for shelf‐life prediction of peanuts (Arachis Hypogaea L.)

Effects of Hydroxyethyl Cellulose and Sulfated Rice Bran Polysaccharide Coating on Quality Maintenance of Cherry Tomatoes during Cold Storage

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