Ethylene Scavenger Research Articles

Development of multifunctional food packaging films based on chitosan, TiO2 nanoparticles and anthocyanin-rich black plum peel extract

Multifunctional food packaging films were developed based on chitosan (CS), nanosized TiO2 and black plum peel extract (BPPE). Effects of TiO2 and/or BPPE on the physical and functional properties of CS film were investigated. Results showed BPPE contained nine phenolic compounds with 23.29% of anthocyanins. The physical property of CS film could be significantly altered by incorporating TiO2 and/or BPPE. Notably, CSTiO2, CS-BPPE and CSTiO2-BPPE films all possessed higher barrier properties against water vapor and UV–vis light, and better mechanical strength than CS film. Scanning electron microscopy showed CS-BPPE film had a denser and smoother cross-section as compared to CS film. In addition, several white particles were clearly observed in the cross-section of CS-TO2 and CSTiO2-BPPE films. Fourier transform infrared spectroscopy and X-ray diffraction further revealed that CS could interact with TiO2 and BPPE through non-covalent bonds. Antioxidant assay showed CS-BPPE and CSTiO2-BPPE films both possessed strong free radical scavenging activity. Notably, CSTiO2-BPPE film exhibited the highest ethylene scavenging ability and antimicrobial activity among all films tested. Due to abundant anthocyanins in BPPE, the colors of CS-BPPE and CSTiO2-BPPE films were pH-sensitive. Our results suggest CSTiO2-BPPE film can be used as antioxidant, ethylene scavenging, antimicrobial and pH-sensitive food packing material.

Removing Ethylene by Adsorption using Cobalt Oxide-Loaded Nanoporous Carbon

Ethylene is naturally generated by climacteric fruits and can promote the ripening process faster. For effective long-distance transport and subsequent storage, removing ethylene from the storage environment has been of interest to suppress its undesirable effect. In this study, ethylene removal by an adsorptive method using cobalt-loaded nanoporous carbon is studied. Cobalt oxide-loaded carbon was prepared by incipient wetness method followed by calcination process at 200 °C under inert flow. Ethylene adsorption test was performed at 20, 30, and 40 °C using a static volumetric test. The results showed that cobalt oxide/carbon system has significant ethylene adsorption capacity up to 3.5 times higher compared to blank carbon. A higher temperature adsorption is more favorable for this chemisorption process. Ethylene uptake increases from 100 to 150 mL g-1adsorbent STP by increasing cobalt oxide loading on carbon from 10 to 30 wt.% Co. The highest uptake capacity of 6 mmol ethylene per gram adsorbent was obtained using 30 wt.% cobalt oxide. Therefore, ethylene adsorption by cobalt-loaded nanoporous carbon may represent a potential method in ethylene removal and it could serve as a basis for development of ethylene scavenging material.

Fabrication and characterization of chitosan-titanium dioxide nanocomposite film as ethylene scavenging and antimicrobial active food packaging

Active packaging from nanocomposite of chitosan and nanosized titanium dioxide (TiO2) to be used as an ethylene scavenging and antimicrobial film was developed. Chitosan films containing different TiO2 concentrations (0, 0.25, 0.5, 1 and 2% w/w) were fabricated and characterized for structural, mechanical, optical and barrier properties. The scanning electron microscope images showed that TiO2 nanoparticles evenly distributed in the chitosan film matrix. However, the spontaneous agglomeration of the TiO2 was observed at high TiO2 concentrations. The X–Ray diffraction patterns presented that crystallinity of TiO2 in the nanocomposite films increased with TiO2 concentration. The Fourier transform infrared spectra indicated that there were hydrogen bonding and O-Ti-O bonding between TiO2 and chitosan, which affected the tensile strength, elongation at break, and water vapor barrier properties of the films. The chitosan-TiO2 nanocomposites exhibited ethylene photodegradation which increased with increasing TiO2 concentration. Based on tensile strength, water barrier and ethylene photocatalytic degradation properties, chitosan film containing 1% TiO2 (CT1) was found to be optimal and hence was selected for antimicrobial evaluation. The results suggested that the CT1 exhibited antimicrobial activity against Gram-positive (Staphylococus aureus) and Gram-negative (Escherichia coli, Salmonella Typhimurium, and Pseudomonas aeruginosa) bacteria and fungi (Aspergillus and Penicillium).

Selection of the best active modified atmosphere packaging with ethylene and moisture scavengers to maintain quality of guava during low-temperature storage

In modified atmosphere packaging of guava, moisture scavenger (MS) sachet containing 30–50 g of coarse silica gel and ethylene scavenger (ES) sachet containing 0–4 g of potassium permanganate was added as per central composite rotatable design. The headspace O2 and CO2 of the packages were studied at 4, 8 and 12 °C for 30 days and thereafter the guava were left for two days to ripen at 30 °C. After that the chilling injuries, percentage acceptable guava, peel color and pulp texture was analyzed. After two days ripening at 30 °C the samples with 3 g ES and 46 g MS registered higher L∗, lower a∗ value & firmness (16.65 N), lowest chilling injury score. About 95% of guava was found acceptable in this treatment with 1.89–2.79% reducing sugar, 0.95–1.1% titrable acidity, 59% and 46.61% retention of total phenols and ascorbic acid respectively, resulting 32 days shelf-life of guava.

High adsorption of ethylene by alkali-treated halloysite nanotubes for food-packaging applications

Fresh food products such as fruits and vegetables are usually degrading fast after harvest, notably due to the production of ethylene, an aging hormone, by the products. Therefore, ethylene adsorbents in the form of powders are commonly used in packaging to maintain the postharvest quality of fresh products. The use of naturally-based adsorbents is preferred for safe food-packaging applications. Here we studied halloysite nanotubes as natural ethylene scavengers. We tested the effect of storage conditions on the kinetics of ethylene adsorption. Raw halloysite nanotubes were subjected to alkaline treatment to increase their pore size. We compared the efficacy of raw halloysite nanotubes versus alkaline halloysite nanotubes. Materials were characterized by Fourier transform infrared spectroscopy, thermogravimetric analysis, and transmission electron microscopy. Results show that alkali-treated halloysite nanotubes have the highest ethylene adsorption capacity at 11% relative humidity and 23 °C. The ethylene adsorption kinetics data were slightly fitted to a pseudo-first-order model, and the rate constant of the ethylene adsorption was 0.7107 min−1. After 24 h, 49 μL of ethylene gas present in headspace was removed with 1 g of alkali halloysite nanotubes.

Current Scenario of Adsorbent Materials Used in Ethylene Scavenging Systems to Extend Fruit and Vegetable Postharvest Life

Fruit and vegetables are much appreciated by consumers due to their nutritional values and health-promoting compounds. However, different factors affect the postharvest life of such products, in where ethylene is a major one, even at low concentrations, besides temperature and relative humidity. Therefore, high attention has been focused on the development of effective tools to remove ethylene from the atmosphere surrounding these products during storage or in transit. Potassium permanganate scrubbers are one of the most used technologies to remove ethylene from horticultural products. To facilitate and improve the oxidation process, potassium permanganate has been supported onto inert solid materials of a small particle size. In this review, we aim to provide an outline of the most common materials used as potassium permanganate supports on postharvest treatment and their respective effects on quality aspects of various fresh produce during postharvest life. Vermiculite, activated alumina, zeolite, silica gel, activated carbon and clays are the most popular materials that have been used as a support of potassium permanganate-based ethylene scrubbers. The literature suggests that potassium permanganate supported onto silica gel or zeolite seems to be a promising tool to maintain fruit and vegetables quality attributes for long-term storage. Although vermiculite and activated alumina are the most commonly used materials to reach this goal, not promising results have been reported.

Study on the efficiency of ethylene scavengers on the maintenance of postharvest quality of tomato fruit

The objectives of this study were to achieve the best level of each ethylene scavenger and evaluate the effect of selected levels of treatments on some quality traits of tomato during storage. Tomato fruits were subjected to four levels of treatments: palladium-promoted nano zeolite, KMnO4-promoted nano zeolite, 1-MCP, CaCl2, salicylic acid (SA) and UV-C. The sampling was done at 0, 7th, 14th, 21st, 28th and 35th days of cold storage. The results showed that palladium-promoted nano zeolite 5%, KMnO4-promoted nano zeolite 20%, 1-MCP 30 ppm, CaCl2 2%, SA 1% and UV-C 15 min levels had the most ethylene scavenging function. Effectiveness of the treatments in ethylene scavenging was in the order: palladium > KMnO4 > 1-MCP > SA = CaCl2 > UV-C. The palladium-promoted nano zeolite 5% had more positive effects on phenol content, polygalacturonase activity, lycopene content, fruit firmness and weight loss, and UV-C 15 min had effect on decay severity as compared to the other treatments. Overall, palladium-promoted nano zeolite 5% could be considered not only as favorable tool in tomato shelf life extension but also in preservation of quality characteristics of tomato fruits during storage. Moreover, the UV-C 15 min treatment could be an effective method for reducing decay severity and maintaining postharvest quality of tomato fruits.

Influence of thiol groups on the ethylene adsorption and conductivity properties of the modified porous clay heterostructures (PCHS) using as ethylene scavenger in smart packaging

Porous Clay Heterostructures (PCHs) were prepared by the surfactant-directed assembly of silica source (tetraethylorthosilicate–TEOS) and sodium–bentonite (Na-BTN) clay. These PCHs were subsequently modified to an organic–inorganic hybrid material by the co-condensation reaction of TEOS with (3-mercaptopropyl trimethoxy silane (MPTMS) in 1:1, 2:1, and 4:1 molar ratios of MPTMS to TEOS to obtain conductive porous clays, here referred to as modified MPPCHs. Various weight percentage of MPPCHs at 1, 3, and 5 wt% were blended with polypropylene (PP) and fabricated into the PP/modified MPPCHs nanocomposite films. Analysis revealed that the surface areas of modified MPPCHs increased significantly from Na–BTN; however, the higher MPTMS contents resulted in less porous surface areas. An ethylene adsorption study showed that modified MPPCHs exhibited higher adsorption efficiency of ethylene gas than that of Na–BTN due to the non-polar property of the modified functional groups. Subsequently, the electrical conductivity of the modified MPPCHs with various contents of thiol group was investigated to evaluate potential use in ethylene scavenger/sensor applications.

Ethylene Scavenging Ability of Permanganate Incorporated Nanoclays

Ethylene Scavenging Ability of Permanganate Incorporated Nanoclays

Halloysite Nanotubes/Polyethylene Nanocomposites for Active Food Packaging Materials with Ethylene Scavenging and Gas Barrier Properties

Novel polymeric active food packaging films comprising halloysite nanotubes (HNTs) as active agents were developed. HNTs which are hollow tubular clay nanoparticles were utilized as nanofillers absorbing the naturally produced ethylene gas that causes softening and aging of fruits and vegetables; at the same time, limiting the migration of spoilage-inducing gas molecules within the polymer matrix. HNT/polyethylene (HNT/PE) nanocomposite films demonstrated larger ethylene scavenging capacity and lower oxygen and water vapor transmission rates than neat PE films. Nanocomposite films were shown to slow down the ripening process of bananas and retain the firmness of tomatoes due to their ethylene scavenging properties. Furthermore, nanocomposite films also slowed down the weight loss of strawberries and aerobic bacterial growth on chicken surfaces due to their water vapor and oxygen barrier properties. HNT/PE nanocomposite films demonstrated here can greatly contribute to food safety as active food packaging materials that can improve the quality and shelf life of fresh food products.

Preparation of Ethylene Scavenger Based on KMNO4 to the Extension of the Storage Time of Tomatoes

Preparation of Ethylene Scavenger Based on KMNO4 to the Extension of the Storage Time of Tomatoes

Novel food packaging technologies: Innovations and future prospective

Abstract Novel food packaging technologies arose as a result of consumer’s desire for convenient, ready to eat, tasty and mild processed food products with extended shelf life and maintained quality. Recent trend of lifestyle changes with less time for consumers to prepare foods posed a great challenge toward food packaging sector for the evolution of novel and innovative food packaging techniques. The novel food packaging techniques, viz. active packaging, intelligent packaging and bio active packaging which involve intentional interaction with the food or its surroundings and influence on consumer’s health have been the major innovations in the field of packaging technology. These novel techniques act by prolonging the shelf life, enhancing or maintaining the quality, providing indication and to regulate freshness of food product. The advancement in novel food packaging technologies involves retardation in oxidation, hindered respiratory process, prevention of microbial attack, prevention of moisture infusion, use of CO2 scavengers/emitters, ethylene scavengers, aroma emitters, time-temperature sensors, ripeness indicators, biosensors and sustained release of antioxidants during storage. The novel food packaging technologies besides the basic function of containment increase the margin of food quality and safety. The novel food packaging techniques thus help in fulfilling the demands throughout the food supply chain by gearing up toward persons own lifestyle. The main objectives of this review article are to provide basic knowledge of different new and innovative food packaging techniques about their way of preservative action, effectiveness and suitability in various types of foods.

Integrated modified atmosphere and humidity package design for minimally processed Broccoli (Brassica oleracea L. var. italica)

Broccoli is often over wrapped in polymeric films (with low water vapour transmission rates) or packaged in macro-perforated films, which results in a water vapour saturated headspace (with ≈100%) or sub-optimal relative humidity. This study investigated the effects of appropriate design of modified atmosphere and humidity packaging systems (based on package type, presence of micro-perforation and the use of ethylene scavenger) on the postharvest quality of minimally processed broccoli branchlets stored at 10°C for 11 d. Package design optimization (with a cellulose-based film window on polymeric film and/or micro-perforations) was performed using respiration and transpiration rate data at temperatures of (4, 10 and 16°C) and 100% RH, respectively, in order to establish desired gas and water vapour transmission rate of packaging materials. Equilibrium modified atmosphere and humidity of ≈97% and 95% was established in the headspace of bi-axially oriented polypropylene (BOPP) packages with 20% of cellulose film window area. Further use micro-perforations reduced humidity to 92% and prevented the accumulation of volatile sulphur compounds. Packages incorporated with cellulose-based film window effectively prevented water vapour condensation on the film surface when compared to bi-axially oriented polypropylene and cling-wrapped commercial control. Non-perforated packaging system with cellulose-based film window better retained surface colour and maintain quality attributes at 10°C for 11 d, but at the expense of a significantly (p<0.05) higher difference in product mass loss compared to the control package.

Effects of Variety and Postharvest Treatments on Shelf Life and Quality of Banana

Banana is considered a short life commodity. Extended storage of bananas can be accomplished when ripening is not induced by a large ethylene exposure. Extension of shelf life banana would be possible by applying different promising postharvest treatments. The present study attempts to investigate the effect, of different postharvest treatments namely modified atmosphere with or without ethylene scavenging chemical (KMnO 4 ), cooling, low temperature and hot water treatment on shelf life and quality of 3 commercially important bananas namely Sabri, Champa and Amritasagar. The two-factor experiment was laid out in completely randomized design with three replications. Sabri, Champa and Amritasagar showed significant differences in time periods to reach successive stages of ripening. Longer period was required to reach ripening stages in variety Sabri than those of Champa and Amritasagar. Postharvest treatments and varieties were found to exhibit significant variation in total soluble solids (TSS) content during storage. The variety Sabri had the highest TSS content than that of Champa and Amritasagar. An increasing trend in TSS contents was observed in all varieties at all stages of ripening. The disease severity and disease incidence wer e greatly influenced by postharvest treatments and varieties during ripening and storage. All the treatments exhibited significant effects in relation to disease incidence. Modified atmosphere packaging with ethylene scavenger (KMnO 4 ) and storage of banana at 15 0 C resulted in reduced disease. Disease incidence was the lowest in Sabri variety than that of Champa and Amritasagar. Different postharvest treatments and varieties showed highly significant variation on shelf life. Results showed that the shelf lives of bananas of the variety Sabri, Amritasagar and Champa were 10.81, 9.00 and 10.11 days, respectively. Sabri had the longest shelf life (16.25 days) than two other varieties. Postharvest treatments exerted significant effects to extend shelf life of bananas. The longest shelf life of 15.58 days was observed in bananas held at 15 0 c temperature. Significant extensions of shelf life were also recorded in fruits held in plastic bags with or without KMnO 4 . Combinedly, the longest shelf life was found in fruits of Sabri variety at 15 0 C. Considering the findings it may be concluded that significant variation existed due to the effects of different varieties and postharvest treatments in respect of prolongation of shelf life and other quality parameters of banana. The she lf life of banana could be extended up to 15.58 days in low storage temperature (15 0 C) and up to 10.91 days in modified atmosphere packaging with KMnO 4 . The longer shelf lives of banana with the above mentioned treatments might be related to the slower changes in physico-chemical compositions. DOI: http://dx.doi.org/10.3329/jesnr.v6i2.22113 J. Environ. Sci. & Natural Resources, 6(2): 163-175 2013

Use of ethylene scavenger sachet in modified atmosphere packaging to maintain storage stability of khalal date fruit

Among different physiological stages of development, the fruit of many date palm cultivars is harvested at Tamar stage. But for some cultuvars, which have low tannin content, fruit can be harvested and consumed at khalal stage when it is crispy in texture and sweet in taste. Due to have an active metabolism and high water content, storage and marketing of khalal date is limited by skin wrinkling and quick incidence of soft brown spots (SBS). This study was conducted to evaluate the effects of different packaging methods (control, passive MAP, MAP + ethylene scavenger sachet) and then storing at 5 or 15°C on the quality of khalal date fruit cv. barhee. During 27 days of storage, fruit were analysed in three day intervals and evaluated for different quality parameters, including flesh firmness, weight loss, titratable acidity, total soluble solids (TSS), incidence of SBS, electrolyte leakage and surface colour. MAP treatment with ethylene scavenger sachets was found to be effective in lowering weight loss (0.42%) and SBS (35%) and maintaining tissue firmness. Furthermore, other quality parameters experienced low changes in this treatment. Among the two storage temperatures, fruit which held at 5°C, remained firmer and showed superior in quality than those stored at 15°C.

Preparation of a novel PdCl2–CuSO4–based ethylene scavenger supported by acidified activated carbon powder and its effects on quality and ethylene metabolism of broccoli during shelf-life

Yellowing and quality loss of broccoli is usually accelerated by ethylene. In order to remove ethylene surrounding the broccoli during shelf-life, a novel ethylene scavenger supported by acidified activated carbon powder (AACP) was developed. Results showed that acidification of the supporter might have a profound effect on ethylene scavenging. Ethylene removal rate of the palladium chloride (PdCl2)-impregnated AACP scavenger dramatically increased and was further promoted with the addition of copper sulfate (CuSO4). The novel scavenger was optimized and prepared with AACP containing 10mg/g PdCl2, 30mg/g CuSO4 and less than 300mg/g moisture. Its maximum ethylene removal capacity was 21.77mL/g at 25°C or 20.18mL/g at 5°C. The ethylene removal capacity could be regenerated by 81.6% by heating at 175°C for 20min. The ACCP–PdCl2–CuSO4 ethylene scavenger could significantly delay yellowing and quality loss of broccoli and thereby extend the shelf-life at 20°C for 2d. Ethylene concentration in the stored environments was decreased to 0.21μL/L or less from 0.91μL/L during shelf-life by the scavenger. Ethylene production, free 1-aminocyclopropane-1-carboxylic acid (ACC) content and ACC synthase activity were suppressed in the broccoli treated with the scavenger. This ethylene scavenger might eliminate ethylene to lower levels in stored environments than the threshold to trigger senescence and yellowing of the vegetable. The novel scavenger provides a promising and eco-friendly alternative to maintaining postharvest quality of broccoli and contributes to increasing its marketing value.

Suppression of ethylene levels promotes morphogenesis in pepper (Capsicum annuum L.)

Ethylene and polyamines (PAs) are two phytohormones that play important roles during in vitro morphogenesis of several plant species. The interaction between ethylene and PAs has been of interest because both have S-adenosylmethionine as a precursor. To study the influence of ethylene and PAs on in vitro morphogenesis of an ornamental pepper, we added an ethylene scavenger, PAs, a PA inhibitor, and compounds that affect ethylene biosynthesis and activity to the regeneration medium. Regeneration frequencies increased in response to treatment with ethylene inhibitors (aminoethoxyvinylglycine and silver thiosulfate) and an ethylene scavenger (mercury perchlorate). Treatment with the ethylene precursor 1-aminocyclopropane-1-carboxylic acid reduced the regeneration frequency, increased callus formation, and increased ethylene levels; similar results were obtained in response to treatment with the PA inhibitor methylglyoxal-bis(guanylhydrazone). By contrast, treatment with PAs (particularly spermidine and spermine) decreased ethylene levels, increased the regeneration frequency, and increased shoot bud formation. These results suggest a coordinated regulation of ethylene and polyamines because the suppression of ethylene levels using ethylene inhibitors, polyamines, or mercury perchlorate increased the in vitro regeneration frequency and morphogenic responses of Capsicum annuum L.

Mechanical properties and antimicrobial efficacy of active wrapping paper for primary packaging of fruits

Abstract The present study reports the effect of antimicrobial agents (potassium sorbate and potassium metabisulphite) and an ethylene scavenger (sodium permanganate) as coating material on wrapping paper for individual packing of fruits. The effect of these coatings on the paper′s physical strength and antimicrobial efficacy was modeled using regression analysis ( R 2 >79.5%). Optimization of the composition of the coating solution was done such as to obtain maximum strength and antimicrobial efficacy of the paper. The inhibitory effect of sodium permanganate on growth of Candida pelliculosa (58%) was most evident, however it had a weakening effect on the physical strength of paper (tensile strength, percent stretch, tensile energy absorption and stiffness). Potassium sorbate exhibited lesser deleterious effect on the physical strength parameters while decreasing growth of C. pelliculosa and Kloeckera apis (>18.8%). Paper coated with optimized combination of chemicals (degree of desirability: 0.835) was tested for its effect on the physicochemical changes of climacteric fruits like peach and plum during storage at room temperature (32±2 °C). Physiological changes were much less in active wrapped fruits after six days of storage as compared to unwrapped fruits. This was especially notable in case of puncture resistance (85% increase) and total soluble solids (4±1° Brix increase) in control fruits, compared to 64% and 1° Brix increase respectively, in active wrapped fruits. Thus, use of active wrapping paper will be quite useful for extending the marketable period of climacteric fruits thereby enhancing the marketability and profitability of retailer.

Hydrophobic properties of cardboard coated with polylactic acid and ethylene scavengers

The corrugated cardboard used in food packaging readily absorbs moisture from the environment, especially when stored under high humidity conditions. In this research, the water barrier of cardboard was modified by changing the wettability of the cardboard surface, applying hydrophobic coatings of polylactic acid (PLA), alone or in combination with other substances that absorb gases (ethylene scavengers) such as clinoptilolite (C), sepiolite (S), and sepiolite permanganate (SP). The water barrier properties tested as water vapor permeability (WVP), water absorptiveness (WA), and water drop contact angle (CA) showed that the water resistance of the resulting cardboard was improved by the coating. The best results of these properties were obtained by using a coating of PLA 2% alone. In addition, PLA 2% with C 1.5% also showed good results, but the WA results were higher. The use of PLA coating produces a greater uniformity and smoothness of the coated cardboard surface due to the best filling of the pores or spaces between cellulose fibers. Our findings and the environmentally friendly nature of PLA strengthen the advantages of using these kinds of coatings on cardboard trays for the packaging, storage, and transport of foods such as fresh fruit and vegetables.

Active and Intelligent Packaging for the Food Industry

In the recent past, food packaging was used to enable marketing of products and to provide passive protection against environmental contaminations or influences that affect the shelf life of the products. However, unlike traditional packaging, which must be totally inert, active packaging is designed to interact with the contents and/or the surrounding environment. Active packaging systems are successfully used to increase the shelf life of processed foods and can be categorized into adsorbing and releasing systems (for example, oxygen scavengers, ethylene scavengers, liquid and moisture absorbers, flavor and odor absorbers or releasers, antimicrobials, etc.). Intelligent packaging is characterized by its ability to monitor the condition of packaged food or the environment by providing information about different factors during transportation and storage. Intelligent packaging includes time-temperature indicators, gas detectors, and freshness and/or ripening indicators. At the same time, advances in nanotechnology and the improvement of nanomaterials will enable the development of better and new active and intelligent packaging. Such packaging provides great benefits to the food industry to improve freshness, shelf-life of food, and allows monitoring to control the storage conditions from the place of production to consumption by the final consumer.