Controlled Atmosphere Packaging Research Articles

An analysis of conventional and modern packaging approaches for cut flowers: a review article.

Fresh-cut flowers are considered to be one of the most delicate and challenging commercial crops. It is important to take into consideration how to minimize loss during storage and transportation when preserving cut flowers. Many impinging (bad effect) forces can interact to shorten the flowers' vase life. In the flower industry, effective methods need to be developed to extend freshly cut flowers' life. Fresh-cut flowers' vase life can be shortened by a variety of interlocking causes. The flower industry must develop new techniques to extend the flowers' vase lifespan. This review provides comprehensive, up-to-date information on classical, modified atmosphere packaging (MAP), and controlled atmosphere packaging (CAP) displays. According to this review, a promising packaging technique for fresh flowers can be achieved through smart packaging. A smart package is one that incorporates new technology to increase its functionality. This combines active packaging, nanotechnology, and intelligence. This technology makes it easier to keep an eye on the environmental variables that exist around the packaged flowers to enhance their quality. This article offers a comprehensive overview of creative flower-saving packaging ideas that reduce flower losses and assist growers in handling more effectively their flower inventory. To guarantee the quality of flowers throughout the marketing chain, innovative packaging techniques and advanced packaging technologies should be adopted to understand various package performances. This will provide the consumer with cut flowers of standard quality. Furthermore, sustainable packaging is achieved with circular packaging. We can significantly reduce packaging waste's environmental impact by designing reused or recyclable packaging.

Effect of Controlled Atmosphere Packaging on the Physiology and Quality of Fresh-Cut Dictyophora rubrovolvata.

Dictyophora rubrovolvata is a typical edible fungus of Guizhou Province and is very popular due to its unique taste and texture. In this study, the effect of a controlled atmosphere (CA) on fresh-cut D. rubrovolvata shelf life was investigated. Firstly, this study addresses the influence of different O2 concentrations (5%, 20%, 35%, 50%, 65%, 80%, or 95%) with N2 balance on fresh-cut D. rubrovolvata quality while stored at 4 ± 1 °C for 7 d. Then, on the basis of the determined O2 concentration (5%), CO2 (0%, 5%, 10%, 15%, or 20%) was involved and stored for 8 d at 4 ± 1 °C. Evaluations of physiology parameters, texture, browning degree, nutritional, umami, volatile components, and total colony numbers were determined in fresh-cut D. rubrovolvata. From the results of water migration, the sample of 5% O2/5% CO2/90% N2 was closer to 0 d than other groups at 8 days. Meanwhile, the polyphenol oxidase (2.26 ± 0.07 U/(g·min)), and catalase activity (4.66 ± 0.08 U/(g·min·FW)) were superior to the samples of other treatment groups on the eighth day (3.04 ± 0.06 to 3.84 ± 0.10 U/(g·min), 4.02 ± 0.07 to 4.07 ± 0.07 U/(g·min·FW)). Therefore, we found that a gas environment with 5% O2/5% CO2/90% N2 could ensure the membrane integrity, oxidation, and prevent the browning of fresh-cut D. rubrovolvata, thus better maintaining the physiological parameters. Meanwhile, it also maintained the samples' texture, color, nutritional value, and umami taste. Furthermore, it inhibited the increase in total colony numbers. The volatile components were closer to the initial level compared with other groups. The results indicate that fresh-cut D. rubrovolvata could maintain its shelf life and quality when stored in 5% O2/5% CO2/90% N2 at 4 ± 1 °C.

Recent Advances in Novel Packaging Technologies for Shelf-Life Extension of Guava Fruits for Retaining Health Benefits for Longer Duration.

Guava (Psidium guajava L.) fruit is also known as the apple of tropics, belongs to the family of genus Psidium, and is widely cultivated in tropical zones of the world. Recently, the importance of guava fruit has increased due to its inherent nutritional content, pleasant aroma, excellent flavor, and delicious taste. It is considered an excellent source of nutrients and phytochemicals. Guava is a climacteric fruit that continues to mature or ripen even after harvest, showing an increase in the rate of respiration and metabolic activities within a short period, leading to rapid senescence or spoilage of fruit. It has limitations in terms of commercialization due to short storage life after harvest and sensitivity to diseases and chilling injury during the storage period. Many postharvest technologies such as edible packaging, modified atmosphere packaging (MAP), composite packaging, controlled atmosphere packaging (CAP), antimicrobial/antifungal packaging, and nano packaging have been used to retard the chilling injury and enhance the keeping quality of guava fruits during the storage period to control respiration rate, reduce weight loss, minimize lipid oxidation, and maintain organoleptic properties. However, these packaging technologies have varied effects on the internal and external quality attributes of guava fruits. This review, therefore, discusses the physiology, mechanism of ripening, oxidation, and ethylene production of guava fruits. The review also discusses the packaging technologies and their effect on the postharvest characteristics of guava fruits during the storage period.

Effects of long-term controlled atmosphere storage, minimal processing, and packaging on quality attributes of calçots (Allium cepa L.).

Calçots are the immature floral stems of the second-year onion (Allium cepa L.) resprouts. Modified atmosphere packaging or vacuum packaging are suitable alternatives to preserve fresh-cut vegetables. The objective of this study was to evaluate the effect of postharvest storage time of raw vegetable stored under controlled atmosphere and used packaging system after minimal processing on the quality of fresh-cut calçots. Calçots used for minimal processing were stored under 1.0 kPa O2 + 2.0 kPa CO2 at 1 ℃ for 30 and 60 days. Fresh-cut calçots were packaged using passive modified atmosphere packaging or vacuum packaging and were stored at 4 ℃ for 15 days. Calçots stored under controlled atmosphere for 30 days presented better retention of quality and in turn, being more suitable for minimally processing. Vacuum packaging preserved the physicochemical quality of fresh-cut calçots better after 15 days. Mesophilic aerobic counts were also higher in fresh-cut calçots stored under modified atmosphere packaging, but all counts were below the recommended limits during and at the end of their shelf-life (15 days). The most suitable conservation strategy might be to store whole calçots under controlled atmosphere for 30 days and after minimally processing, packaged under vacuum in order to extend the shelf-life of fresh-cut calçots.

Editorial: Biogenic amines in foods.

Biogenic amines (BA) are nitrogenous compounds of low molecular weight and are essential at low concentrations for natural metabolic and physiological functions in animals, plants, and microorganisms. Histamine, putrescine, cadaverine, tyramine, tryptamine, 2-phenylethylamine, spermine and spermidine are the most important BA in foods in which they are mainly produced by microbial decarboxylation of amino acids. Many factors influence BA production in foods, including food physico-chemical parameters (NaCl, pH and ripening temperature), storage, and distribution conditions, manufacturing processes and practices, presence of decarboxylase-positive microorganisms, raw material quality, and availability of free amino acids (Linares et al., 2012). Nonetheless, consumption of food or beverages containing high amounts of these compounds can have toxic effects such as hypertension, cardiac palpitations, headache, nausea, diarrhea, flushing, and localized inflammation; in extreme cases the intoxication may have fatal outcome. The degree of BA intoxication depends on the amount and type of BA ingested and the correct functioning of the detoxification system. In fact, after food consumption, small quantities of BA are commonly metabolized in the human gut to physiologically less active forms through the activity of the amine oxidizing enzymes, monoamine and diamine oxidases. So the toxic level of BA ingested is difficult to establish, as this depends on the individual sensitivity and health status of consumers. Moreover the malfunction or reduced activity of amine oxidase can result in high BA blood levels, whereas people taking drugs with amino oxidase inhibitor and/or alcohol show interaction with the detoxification system. Among intoxications related with BA there is the “Scombroid poisoning” caused by histamine which is the only BA with regulatory limits, set by European Commission, up to a maximum of 200 mg/kg in fresh fish and 400 mg/kg in fishery products treated by enzyme maturation in brine (Visciano et al., 2012, 2014). After fish, cheese is the next most commonly implicated food item associated with tyramine poisoning, so called “Cheese reaction,” related with its high content in aged cheeses (Schirone et al., 2012). Other potentially BA, specially histamine and putrescine are also present in milk-based fermented foods (Linares et al., 2012). Moreover in fermented beverages, such as wine, it is very difficult to minimize content of BA, that are produced mainly through the decarboxylation of amino acids by yeasts during fermentation and/or lactic acid bacteria during malolactic fermentation. In particular vintage, grape variety, geographical region, and vinification methods such as grape skin maceration are some of the variables that can lead to an increase of precursor amino acids and subsequently the BA content in wine (Smit et al., 2012). Recently, some Lactobacillus plantarum strains isolated from wine and other oenological source were tested for their ability to degrade BA. Two strains were selected for their potential ability to reduce BA in wine (putrescine and tyramine) and to design malolactic starter cultures (Capozzi et al., 2012). Among the approaches useful to control the formation of BA, such as the reduction of microbial growth through chilling and freezing or hydrostatic pressures, irradiation, controlled atmosphere packaging, or the use of food additives, etc., the use of selected starter cultures free of the potential to form BA, has been proposed as one of the best technological measures to control aminogenesis during traditional sausages production (Latorre-Moratalla et al., 2012). In fact in traditional dry sausages high content of BA can be produced by different microbial groups such as lactic acid bacteria and enterococci, but also by staphylococci and bacilli (Bermudez et al., 2012). Among the food BA, polyamines are ubiquitous substances considered to be bioregulators of numerous cells functions and are involved in tissue repair and in intracellular signaling. Although many biological functions have been attributed to polyamines, high levels of these compounds in foodstuffs can have toxicological effects; however, no safe level for the intake of polyamines in a diet as yet been established. The polyamine agmatine, derived from arginine, is present at high levels in alcoholic beverages, such as wine, beer, sake (Galgano et al., 2012). The articles within this eBook address various issues related to the qualitative and quantitative presence of BA in cheese, dry sausages, wine, and fish. The possible inactivation and scavenging of these compounds by technological processes and amine oxidase activity of some microorganisms is also reported.

Control of biogenic amines in food--existing and emerging approaches.

Biogenic amines have been reported in a variety of foods, such as fish, meat, cheese, vegetables, and wines. They are described as low molecular weight organic bases with aliphatic, aromatic, and heterocyclic structures. The most common biogenic amines found in foods are histamine, tyramine, cadaverine, 2-phenylethylamine, spermine, spermidine, putrescine, tryptamine, and agmatine. In addition octopamine and dopamine have been found in meat and meat products and fish. The formation of biogenic amines in food by the microbial decarboxylation of amino acids can result in consumers suffering allergic reactions, characterized by difficulty in breathing, itching, rash, vomiting, fever, and hypertension. Traditionally, biogenic amine formation in food has been prevented, primarily by limiting microbial growth through chilling and freezing. However, for many fishing based subsistence populations, such measures are not practical. Therefore, secondary control measures to prevent biogenic amine formation in foods or to reduce their levels once formed need to be considered as alternatives. Such approaches to limit microbial growth may include hydrostatic pressures, irradiation, controlled atmosphere packaging, or the use of food additives. Histamine may potentially be degraded by the use of bacterial amine oxidase or amine-negative bacteria. Only some will be cost-effective and practical for use in subsistence populations.

Physico-Mechanical Properties of Chemically Treated Bacterial (Acetobacter xylinum) Cellulose Membrane

Bacterial cellulose obtained through fermentation by the Acetobacter xylinum is of superior functional quality in comparison to plant cellulose. Various alkali treatment methods were used to process bio-chemically complex pellicle into a clean cellulose membrane/sheet. The effect of potassium hydroxide, sodium carbonate and potassium carbonate was found to be milder on the final cellulose product in contrast to the widely used sodium hydroxide treatment. These novel treatment methods also caused improvement in the tensile strength of the membranes in comparison to sodium hydroxide. The overall quality of the 0.1 M sodium carbonate- and potassium carbonate-treated cellulose was superior, as the membranes displayed maximum tensile strength and elongation next to the native membrane. The low tensile strength of sodium hydroxide-treated membrane is attributed to its higher swelling characteristics in alkali. Further, the low swelling property of sodium carbonate- and potassium carbonate-treated membranes resulted in their high oxygen transmission rates (low oxygen barrier). Hunter lab colour parameters were determined to assess the effect of different alkali treatments on the colour characteristics of the membranes. Further, based on the high mechanical strength and comparatively low oxygen transmission rates, the processed cellulose membranes may find application as a bio- packaging material for controlled atmosphere packaging, where hydrophilic membranes with high oxygen barrier and water vapour permeation are desirable.

The effects of extended chilled storage on the odor and flavor of sheepmeat.

New Zealand’s geographic position remote from Northern Hemisphere markets is an extra challenge that the meat industry has had to address to remain internationally competitive. Traditionally, New Zealand exported most of its sheepmeat frozen. However, in a drive to market table-ready cuts of beef and lamb, a carbon dioxide controlled atmosphere packaging system was developed so raw product could be shipped chilled (−1.5°C) and yet maintain a hygienic storage life of at least 16 weeks. One advantage of this type of storage is that the meat has sufficient time to tenderize during transport. This process, known as ‘ageing’, is also important for the development of meat flavor (Bouton et al., 1958).

Prevention of Transient Discoloration of Beef

ABSTRACTOxygen absorbent technology in conjunction with controlled atmosphere packaging(CAP) was used to prevent transient discoloration in master‐packaged beef steaks. Two types of commercial O2 scavengers were used in the study. The master packs were stored at 1± 0.5 °C. The steaks from master packs were presented in a display‐case for visual evaluation. Reflectance spectra from each steak‐surface were obtained to estimate metmyoglobin content. Steaks packaged without O2 scavengers showed more discoloration, and had significantly higher proportions of metmyoglobin when compared to steaks with O2 scavengers, after most storage intervals (p < 0.05). Prevention of metmyoglobin formation was influenced by the number but not the type of O2 scavenger employed (p > 0.05). Keywords: oxygen scavengers, centralized meat operations, transient discoloration

The effect of dietary vitamin E and controlled atmosphere packaging on the storage life of beef

The effects of dietary vitamin E upon colour, bacteriology and case life of beef was examined following extended storage of longissimus thoracis (LT) muscle in vacuum or in anoxic atmospheres containing 100% CO2 The diets of treated steers were supplemented with 1000 IU of vitamin E animal−1 d−1 for 100 d. Animals were slaughtered in a research abattoir and after 24 h of postmortem aging the LT muscles were removed and assignedto a packaging treatment for storage for up to 11 wk at 2 °C. Rib-eye steaks were cut and displayed under simulated retail conditions to give a surface temperature of 6 °C after storage intervals of 0, 3, 6, 9 and 11 wk. Feeding treatment had no effect (P > 0.05) upon standard carcass and muscle quality traits or bacterial growth but increased carcass α-tocopherol levels from 2.89 µg g−1 in control animals to 5.18 µg g−1 in carcasses supplemented with vitamin E (P < 0.0001). The α-tocopherol concentration in LT muscles was unaffected (P > 0.05) by storage time for up to 11 wk in either packaging treatment. Dietary vitamin E increased a* values and reduced metmyoglobin accumulation after LT storage for up to 11 wk irrespective of package atmosphere. However, dietary vitamin E had no significant effect (P > 0.05) on the colour case life of steaks derived from the LT muscle after vacuum storage for 3 to 11 wk. Contrarily, vitamin E acted synergistically with the CO2 packaging treatment to produce an increase in colour case life from 2.7 (control) to 5.4 d (vitamin E) after 6 wk of LT storage and from 2.4 (control) to 4.0 d (vitamin E) after 9 wk of LT storage (P < 0.0001). In combination with anoxic, CO2 packaging, dietary vitamin E may play a role in assuring beef colour stability following extended periods of storage necessary for fresh beef export. Key words: Vitamin E, packaging, beef storage

Porosity in cooked beef from controlled atmosphere packaging is caused by rapid CO 2 gas evolution

Meat packaged and stored in CO 2 atmospheres (O 2 < 200 ppm) develops pores during cooking. Packaging beef in CO 2 or 0.25 M NaHCO 3 (pH 5.6) duplicated pore formation. Beef stored in vacuum-packaging following storage in CO 2 exhibited pores after cooking. Dialysis with distilled water eliminated pore formation and reduced gas production during cooking of beef stored in 0.25 M NaHCO 3 or CO 2. Differential scanning calorimetry showed that the thermal denaturation temperature of purified collagen was not affected by CO 2 storage. These data suggest that pore formation is linked to release of CO 2 in meat during cooking. Cooking denatures proteins; thus, CO 2 released during cooking may gather at the weakest point of the muscle, the perimysium, producing pores.

The influence of controlled atmosphere and vacuum packaging upon chilled pork keeping quality

A total of 48 pork loin section (1 kg) with normal inherent muscle quality were utilized to evaluate and compare the effects of a vacuum packaging system and a CO 2 controlled atmosphere packaging system on keeping quality of chilled pork stored at −1·5°C. Results indicated based upon appearance CO 2 packaged porl loin had a storage life of greated than 15 weeks and vacuum packaged pork loid had a storage life of slightly over 12 weeks. However, off-flavor development coinciding with lactic acid bacteria reaching maximum numbers presently restricts the actual storage life of pork loin stored at −1·5°C to 9 weeks in both packaging treatments. Therefore, if microbial contamination on the commercial product can be reduced significantly to prevent spoilage organisms, including lactics, from rapidly growing to maximum numbers, storage life of pork loin at −1·5°C can be extended sufficiently to accomodate all domestic and export applications using either vacuum or CO 2 packaging.

Static, Controlled (CO2) Atmosphere Packaging of Retail Ready Pork

ABSTRACTWrapped boneless pork loin roasts and slices were stored at 4°in bulk under constant CO2 concentrations of 50% and 100% for 1 and 2 wks. Samples stored under 50% CO2 for 2 wks could subsequently be displayed (aerobic) for 3 days without becoming unacceptable or for 6 days if previously held under 100% CO2 for 14 days. Aerobic shelf‐life at 4°of the latter samples equalled that of fresh pork chops under simulated retail display. Physicochemical characteristics during storage did not limit acceptability. Reusable master packs have application for distribution of retail ready cuts under controlled atmosphere packaging.

Inhibition of Listeria monocytogenes on Normal Ultímate pH Beef (pH 5.3-5.5) at Abusive Storage Temperatures by Saturated Carbon Dioxide Controlled Atmosphere Packaging

Beef striploin steaks (each weighing between 60 and 100 g) of normal ultimate pH (average 5.45) were inoculated with a mixture of two food isolates of Listeria monocytogenes, packaged under saturated carbon dioxide controlled atmosphere or vacuum, and stored at either 5 or 10°C. Saturated carbon dioxide packaging but not vacuum packaging inhibited growth of L. monocytogenes. During storage under vacuum at 5°C, numbers increased from 6.2-logl0 CFU per sample to 9.0-log10 CFU per sample in 23 days, and at 10°C numbers increased from 6.3-log10 CFU per sample to 9.5-log10 CFU per sample in 11 days. During storage under saturated carbon dioxide at 5°C, numbers decreased from 5.6-log10 CFU per sample to 5.0-log10 CFU per sample in 18 days, and at 10°C numbers decreased from 6.7-log10 CFU per sample to 5.2- logl0 CFU per sample in 44 days.The use of saturated carbon dioxide controlled atmosphere packaging to extend the storage life of fresh beef results in apparent destruction of L monocytogenes even at abuse temperatures.

Extension of the chilled storage life of smoked blue cod (Parapercis colias) by carbon dioxide packaging

Commercially prepared smoked blue cod (Parapercis colias), packaged aerobically, under vacuum and in carbon dioxide controlled atmosphere packs, was stored at + 3°C and ‐ 1.5°C. Product stored aerobically on overwrapped polystyrene trays spoiled by 14 and 28 days respectively, and that in vacuum packs spoiled by 14 and 35 days respectively, when held at 3°C and ‐ 1.5°C. In contrast, product in carbon dioxide packs remained acceptable until the 3°C and ‐ 1.5°C storage trials ended after 49 and 113 days respectively. Microbial spoilage was first evident in overwrapped product stored aerobically and in vacuum‐packed product as offensive putrid amine‐like odours on pack opening. These odours were associated with the development of a predominantly Gram‐negative spoilage microflora. Extension of product life afforded by the use of carbon dioxide controlled atmosphere packaging is attributable to a significant extension of the lag phase before spoilage microflora proliferation commenced and to the selection of a low‐spoilage‐potential lactic‐acid‐bacteria‐dominated flora. Although the use of carbon dioxide packaging offers an export potential for chilled smoked blue cod, caution must be advocated until product safety, in respect to the growth of cold tolerant pathogens in the case of temperature abuse (&gt;3°C), can be more fully evaluated.

Carbon dioxide controlled atmosphere packaging of sliced ham

SummaryCommercially produced sliced, cooked, reformed ham in vacuum and carbon dioxide packs was stored at 10, 3, and ‐1.5°C. After various periods three vacuum and three carbon dioxide packs from each temperature were removed from storage and subjected to microbiological and sensory evaluation. Under mildly abusive chilled storage (10°C), the use of carbon dioxide in packs offered no advantage over vacuum in respect of retarding either microbial growth or the onset of unacceptable flavour changes. At chilled storage temperatures (3 and ‐1.5°C), carbon dioxide packaging significantly extended the lag phase before microbial proliferation commenced, but did not extend the acceptable organoleptic life of the sliced ham beyond that attained using vacuum. the use of carbon dioxide controlled atmosphere packs cannot be advocated to replace the current use of vacuum packs for sliced, cooked, reformed ham, in terms of extending product storage life.

Extension of shelf‐life of chilled sliced roast beef by carbon dioxide packaging

SummaryCommercially prepared sliced roast beef in conventional vacuum and oxygen‐free saturated carbon dioxide controlled atmosphere packs was stored at + 10°C + 3°C and ‐ 1.5°C. the development of foreign flavours during chilled storage resulted in product rejection before the development of putrid flavours characteristic of overt microbial spoilage. the nature of these foreign flavour elements reflected the qualitative composition of the microflora developing on the roast beef slices with ‘sharply acidic’ associated with Lactobacillus‐domimted flora and ‘sweaty’ occurring when these flora, contained significnat numbers of Brochothrix thermosphacta. Product in vacuum packs was rejected on sensory criteria by a trained panel after 3 days, 3 weeks and 8 weeks for storage at + 10°C, + 3°C and ‐ 1.5°C, respectively. At these temperatures, in oxygen‐free saturated carbon dioxide controlled atmosphere packaging, rejection levels were not attained after 4 days, 10 weeks and 16 weeks respectively.

Storage Characteristics of Fresh Swordfish Steaks Stored in Carbon Dioxide-Enriched Controlled (Flow-Through) Atmospheres

A flow-through controlled atmosphere packaging system using a number of different carbon dioxide-enriched gaseous compositions was demonstrated to be effective in retarding the growth of microorganisms on fresh swordfish steaks held at 2°C for 22 d. During the first 14 d of storage, Pseudomonas spp. either dominated or represented a major part of the microflora of steaks in all gaseous atmospheres tested. However, in atmospheres containing 70% CO2 or in pure CO2, heterofermentative Lactobacillus spp. and Brochothrix thermosphacta were a major part of the microflora, particularly after the 14th day of storage. Both total volatile nitrogen and trimethylamine, often used as quality indicators for fresh seafoods, increased more slowly for swordfish steaks stored in CO2-enriched atmospheres than steaks stored in air. Advantages of using a controlled atmosphere flow-through system for storage of fresh seafoods include: (a) a stable gas composition, (b) individual portions can be removed from a master package without losing or disrupting the gaseous atmosphere, and (c) volatile off-odors which accumulate during storage in sealed CO2-enriched atmospheres are carried off with the flow-through gas.