Fruit Packaging Research Articles

Multifunctional and antimicrobial carboxymethyl cellulose-based active hydrogel film for fruits packaging and preservation

Hydrogel-based film materials have been extensively used in the field of food packaging, whereas the water loss issue and relatively simple function of hydrogel films severely limited their practical application. Herein, we successfully prepared a sort of multi-functional sodium carboxymethyl cellulose (CMC)/polyvinyl alcohol (PVA)/tannic acid (TA)/ginkgo biloba leaf extract (EGBL) hydrogel film (CPTE) and designed as active food preservation system. The water content of the resultant hydrogel film remains >97% when placed in air for one month after solvent displacement. Furthermore, the CPT0.1E1 hydrogel film possesses satisfied UV blocking, antioxidation (82.11%), oxygen barrier (7.91 cm3/(m2·24 h 0.1 MPa)) and controlled release performances. When applied as packaging film, the CPT0.1E1 hydrogel film could effectively prolong the shelf life of strawberry for 7 days. This work is expected to bring a novel strategy for establishing the next generation of hydrogel films-based fruits packaging and preservation with satisfied anti-dehydrating and multi-functional properties.

Efficient ethylene degradation in storage bananas by Bi–Mn catalyst at room temperature

There has been growing interest in removing ethylene (C2H4) from fresh fruit packaging to prevent its detrimental effects on fruit quality. Thus, creating innovative, efficient, and simple catalysts capable of degrading C2H4 at room temperature is imperative for fruit preservation. We demonstrated that the bismuth-manganese (Bi–Mn) catalysts, synthesized using the stepwise hydrothermal method, can degrade up to 40% of 50 ppm C2H4 in 6 h at room temperature. Doping with the Bi element resulted in an irregular broccoli-like catalyst with a specific surface area of up to 71.66 m2/g more surface Mn vacancies, a higher Mn3+/Mn4+ ratio, and increased oxygen adsorption capacity. The catalyst extended banana shelf life by 3–5 days, unprecedentedly maintaining the overall sensory quality at the desired level. The catalyst was effective in reducing ethylene production by 45.2% at 25 °C storage. Banana respiration rates were also effectively reduced by 17.2% and 38.2% after 5 days of storage. The catalyst efficiently controlled banana respiration and ripening during storage, offering an effective method for banana preservation and ripening.

Water Supply via Pedicel Reduces Postharvest Pericarp Browning of Litchi (Litchi chinensis) Fruit.

Pericarp browning is the key factor for the extension of shelf life and the maintenance of the commercial value of harvested litchi fruit. Water loss is considered a leading factor of pericarp browning in litchi fruit. In this study, based on the distinct structure of litchi fruit, which is a special type of dry fruit with the aril as the edible part, the effects of water supply via pedicel (WSP) treatment on pericarp browning and the fruit quality of litchi were investigated. Compared with the packaging of the control fruit at 25 °C or 4 °C, the WSP treatment was found to significantly reduce pericarp browning and the decay of litchi fruit. The WSP-treated fruit had a higher L* value, total anthocyanin content, and pericarp water content, and the pericarp was thicker. The WSP treatment significantly suppressed the increase in the electrolyte leakage of the pericarp and maintained higher ascorbic acid (AA) contents in the aril. In addition, the WSP treatment was effective in reducing the activity and gene expression of browning-related genes Laccase (ADE/LAC) and Peroxidase (POD) during the storage period. In conclusion, the WSP treatment could be an effective method to delay pericarp browning and maintain the quality of harvested litchi fruit, and this further supports that litchi fruit has dry fruit characteristics.

Fabrication of CuO nanoparticles embedded novel chitosan/hydroxypropyl cellulose bio-nanocomposites for active packaging of jamun fruit

The study herein was intended to develop CuO nanoparticles (CuO NPs) embedded in chitosan (CS) and hydroxypropyl cellulose (HPC) based bio-nanocomposites with improved functional properties to prolong the shelf life of fruits using eco-friendly solvent casting technique. ATR-FTIR spectroscopy revealed hydrogen bonding interactions between the CS, HPC and CuO NPs. The homogeneity of the CuO NPs distributed bio-nanocomposites was verified by SEM images with minimum aggregations. Bio-nanocomposites showed improved mechanical properties (tensile strength of 33 MPa) with excellent UV-light blocking ability (4% of %transmittance at 360 nm and 20% transparency at 600 nm), also, a significant decrease in moisture adsorption (5.27%), water vapour permeability (2.47%), oxygen permeability (1.39%), and biodegradability (12.58%) compared to control CS/HPC blend film. Furthermore, CuO NPs induced CS/HPC bio-nanocomposites exhibited strong antimicrobial properties against B. subtilis, S. aureus, P. aeruginosa, E. coli, and C. albicans as well as antioxidant properties. Moreover, 0.8% of CuO NPs embedded in CS/HPC bio-nanocomposite film extended the shelf life of packed jamun fruits confirming the potential of prepared bio-nanocomposites to serve as an active food packaging material.

Electrically conductive bioplastics based on chitosan, polyvinyl alcohol, polyvinyl pyrrolidone, and plant extract nanoparticles for detecting Rhizopus stolonifer on tomato fruit

AbstractThis work aimed to manufacture bioplastics with mechanical and electrical properties for monitoring the Rhizopus stolonifer growth in tomato fruit packaging. Bioplastics were based on chitosan/polyvinyl alcohol (Ch/PVA), chitosan/polyvinyl pyrrolidone (Ch/PVP), and nanoparticles (NPs) of plant extracts at 10% and 30% of concentrations. Bioplastics were exposed to tomato inoculated with R. stolonifer for 6 d at 25°C. Water vapor permeability (WVP), mechanical properties, FTIR, UV–vis, morphology, electrical resistance of bioplastics, and the NPs size were assessed. In bioplastics added with plant extracts, 1.5 times more WVP than in the control group (18–35 gs−1m−1Pa−1) were quantified. Ch/PVA bioplastic showed 51% more tensile strength, 44% more elongation at break, and 40% more Young's modulus than Ch/PVP, regardless of the plant extract. The electrical resistance in Ch/PVA bioplastics with 30% mushroom extract and 10% radish allowed the differentiation between inoculated (109–1010 Ω) and non‐inoculated tomatoes (1010–1011 Ω). The FTIR assay confirmed the presence of each compound used in the bioplastic, and UV–vis confirmed phenols at 300 nm. The NPs measured less than 50 nm. Only Ch/PVA with 30% mushroom and 10% radish can be useful to monitor fungi in tomatoes based on their electrical behavior.

Antibacterial Activity of Modified Sesbania Gum Composite Film and Its Preservation Effect on Wampee Fruit (Clausena lansium (Lour.) Skeels).

The primary challenges in fruit and vegetable preservation include extending storage duration while preserving sensory quality and nutritional value. In this study, sesbania gum (SG) was oxidized to prepare oxidized sesbania gum (OSG). An OSG/ZnO composite film was subsequently prepared, combining OSG, sodium carboxymethyl cellulose (CMC), and nano-zinc oxide (nano-ZnO). The preparation technology was determined via a response surface optimization experiment. When the addition amount of nano-ZnO exceeded 0.3 mg/mL, the composite films exhibited an antibacterial rate of over 90% against E. coli and S. aureus. For wampee (Clausena lansium (Lour.) Skeels) preservation, a OSG/ZnO-0.3 film was directly applied as a coating. The findings demonstrated favorable results in terms of the rate of rotting, soluble solids, and titrable acidity, effectively prolonging wampee fruit storage. This suggests the potential of an OSG composite film with nano-ZnO as a promising fruit packaging material, thereby expanding the application of SG and wampee fruit preservation.

Shelf-life and post-harvest quality of tomato (Lycopesicon esculentum Mill.) varieties to different packaging materials at Mersa, North Wollo, Ethiopia

Tomato (Lycopersicon esculentum Mill.) has a short shelf life at ambient conditions and is a highly perishable crop. Extreme post-harvest losses occur as a result of the wrong packaging materials. However, by employing the right packing materials, tomato varietals can have longer shelf lives. Globally rising fresh tomato demand has forced the development of essential mechanisms, including packaging materials, to improve shelf life. The current study was initiated to evaluate the quality and shelf-life of tomato varieties in response to packaging materials at Mersa, North Wollo, Ethiopia, during 2021 cropping season. Three replications of a completely randomized design were used to test three tomato varieties (Roma VF, Oval red and Woyno) and seven packing materials [closed carton (CC), open carton (OC), closed wooden box (CWB), open wooden box (OWB), perforated polyethylene bag (PPB), non-perforated polyethylene bag (NPPB) and control (C)] at room temperature (20-22°C). According to the findings, there is a significant (P<0.05) interaction effect between packaging materials and varieties on a number of parameters, including physiological weight loss, decay percentage, disease incidence, total soluble solids (TSS), tomato fruit PH, juice color score, overall acceptability, marketability percentage, and shelf life. Non-perforated polyethylene plastic experienced the highest physiological weight losses of 79.88% and 79.63% after 18 days of storage. Roma VF variety showed the greatest weight loss. In addition, PPB showed the lowest decay percentage (20%) and maximum marketability (20%) during the 18th day of storage. At the end of storage, NPPB with Roma VF and Woyno varieties had a substantially (100%) larger decay loss of tomato fruits. NPPB has been linked to the highest disease incidence (20%). Roma VF and Oval red recorded the highest pH tomato fruit’s color and overall acceptability score on PPB. It can, thus, be concluded that packaging of tomato fruits in PPB can extend shelf-life with better-quality of the produce. However, to develop plausible recommendation, the study should be repeated in multi-location with more packaging methods and varieties over seasons.

Numerical modeling of periodic airflow reversal with variable air supply velocity for optimal forced-air cooling of apples

Airflow distribution inside fruit packages is the primary factor responsible for improving the cooling characteristics of a forced-air cooling system. Often, while focusing on one cooling parameter optimization, the effects of other cooling parameters are ignored, which are essential for an optimized cooling system. The present study analyzed the effects of flow velocity variations combined with flow reversals on primary cooling characteristics (i.e., cooling rate, cooling uniformity, and energy consumption) with both individual and multi-parameter optimization using numerical modeling. A simulation approach is proposed for combined velocity variations and flow reversals, providing consistent results with the experimental data. Fifteen cooling plans were formulated based on the number of flow reversals, reversal frequency, and velocity variation analysis. The analysis shows that energy consumption based on pressure drop increased significantly when airflow velocity exceeded 2 m/s. The cooling rates were higher for higher velocity (i.e., 3 m/s); however, the energy consumption tripled when compared to 2 m/s. Therefore, some cooling strategies are suggested based on cooling rates and energy consumption, and appropriate compromises are made between both for an optimal system. Similarly, optimized cooling strategies were selected based on cooling uniformity analysis with different tools. The overall heterogeneity index calculated based on three-dimensional surface heterogeneity maps showed the highest uniformities in all plans involving flow reversals. Finally, some novel cooling strategies are proposed from cooling plans analyzed using multi-parameter optimization, considering cooling rates, cooling uniformity, and energy consumption as primary performance parameters.

High UV shielding and mechanical properties of shellac composite film for fruit packaging

We developed simple methods to prepare shellac composite films/coating with practical application value.

A new edible coating of fish gelatin incorporated into açaí oil to increase the post-harvest shelf life of tomatoes

Açaí oil (Euterpe oleracea) is a new active ingredient, originating from the Amazon Forest, which offers numerous benefits as an antioxidant and antimicrobial agent. Here, we report how açaí oil can be used as an active ingredient in gelatin coatings to increase the shelf life of tomatoes. The optimized viscosity and gel strength conditions were 5.40 % gelatin, 17.25 % açaí oil and 18 % plasticizer. FTIR, XRD and zeta potential analysis reveals that repulsive forces dominate the interactions between açaí oil and gelatin. The optimized coating (GAO) reduced mass loss by 8 % and achieved greater firmness (25 N), proving its effectiveness in maintaining tomato quality during storage. For the first time, it was found that the addition of açaí oil to fish gelatin improves the percentage of acidity and firmness of the tomato, delaying ripening, making it a promising alternative as packaging for climacteric fruits.

Antibacterial, antioxidant and fruit packaging ability of biochar-based silver nanoparticles-polyvinyl alcohol-chitosan composite film

Silver nanoparticles were prepared by loading Ag+ into biochar of waste barley distillers' grains shell by reduction with trisodium citrate, and this silver-loaded biochar was introduced into polyvinyl alcohol-chitosan. Various analysis with Fourier Transform Infrared spectroscopy, X-ray diffraction, Thermogravimetric analysis, and water contact angle revealed that biochar-based silver nanoparticle was incorporated into the polyvinyl alcohol-chitosan film, the biochar-based silver nanoparticles-polyvinyl alcohol-chitosan (C-Ag-loaded PVA/CS) composite film had good thermostability and hydrophobicity. Through the analysis via disk diffusion method, the composite containing 3 % of biochar-based silver nanoparticles-polyvinyl alcohol-chitosan had high antibacterial activity (inhibition zone: 18 mm against E. coli and 15 mm against S. aureus), and the bacterial membrane permeability was measured, indicating that C-Ag-loaded PVA/CS composite film could destroy the cell membrane, release intracellular substances, and have high antioxidant activity. During the storage, the weight loss rate of the biochar-based silver nanoparticles-polyvinyl alcohol-chitosan plastic wrap group was 0.14 %, and the titratable acid content only decreased by 0.061 %, which had a good effect on extending the shelf life of blueberries. The C-Ag-loaded PVA/CS composite film could also delay deterioration of blueberries and prolong storage time. Overall, this composite film had potential in food packaging and extending food shelf-life aspects.

Carboxymethyl chitosan and polycaprolactone-based rapid in-situ packaging for fruit preservation by solution blow spinning

Nanofiber packaging has not yet gained practical application in fruit preservation because of some limitations, such as low production rate and utilization, and failure due to poor adhesion to the fruit. Herein, to solve this issue, a novel fruit packaging method based on solution blow spinning (SBS), called in-situ packaging, was pioneered. Specifically, carboxymethyl chitosan (CMCH) and polycaprolactone (PCL) were chosen as substrate materials and cherry tomatoes were selected as demonstration subjects. CMCH/PCL nanofibers were deposited directly onto the surface of cherry tomatoes by SBS, forming a tightly adherent and stable fiber coating in 8 min. Also, this in-situ packaging could be easily peeled off by hand. The in-situ packaging was an excellent carrier for active substances and was effective in inhibiting gray mold on cherry tomatoes. The in-situ packaging film formed a barrier on the surface of cherry tomatoes to limit moisture penetration, resulting in reduced respiration of fruits, which led to reduced weight and firmness loss. In addition, metabolomics and color analysis revealed that the in-situ packaging delayed ripening of cherry tomatoes after harvest. Overall, the in-situ packaging method developed in the present work provides a new solution for post-harvest fruit preservation.

PVA/essential oil‐based active food packaging films functionalised with halloysite nanotubes and cellulose nanocrystals as filler materials for the shelf‐life extension of papaya fruits

SummaryThis study investigates the development of polyvinyl alcohol (PVA) and essential oil‐based biocomposite films incorporating halloysite nanotubes (HNTs) and cellulose nanocrystals (CNCs) as reinforcement materials for the packaging of papaya fruits to extend their postharvest shelf‐life. The fabrication process involves the dispersion of filler materials within the PVA polymer matrix, followed by the casting of the films using the solvent‐evaporation technique. The CNC isolated from the papaya peel exhibited rod‐like structures that were confirmed in the morphological studies. The films reinforced with HNT and CNC (5 wt%) had enhanced mechanical properties and exhibited a tensile strength of ~64.40 MPa. The findings of the study demonstrate that the fruits packed with biocomposite materials containing HNTs and CNCs as reinforcements and lemongrass essential oil as active material showed better performance when compared to the control. The edible quality and the storage life of the papaya fruits (TSS, firmness and weight loss %) under investigation were extended by 14 days at ambient temperature (25 °C ± 2 °C) and relative humidity (80%–85%), thus improving the postharvest shelf‐life of harvested papayas. Therefore, PVA‐based active packaging film prepared with lemongrass essential oil, HNTs and CNCs has great potential for the preservation of papaya during postharvest storage.

Zeolite‐based polymer composite films for vegetables and fruits packaging: A review

AbstractThe deterioration of fruits during production, transportation, and storage has become one of the main challenges in supplying fruits based on consumer requirements. Therefore, the application of suitable packaging containing effective additives to improve the properties of the used film, is very important. In this article, the studies were conducted on the use of Zeolite as an effective additive to improve the properties of polymer packaging films owing to its high porosity and low toxicity. The results showed that the presence of zeolite in a packaging film can lead to the improvement of visual observation and firmness, reduction of weight loss and total soluble solids (TSS), and increase in the pH of the packed fruits. The results obtained from reviewing the literature show that the use of zeolite has different effects on the gas permeation or adsorption through the packaging films which can control the degradative parameters of fruits and vegetables. Surface modifiers can increase the efficiency of zeolites in packaging films which are also evaluated in this article.Highlights Packaging of fruits with the use of polymer films and zeolite as an additive increases their shelf life. Ethylene is a flammable gas with the formula C2H4 that accelerates the fruit ripening. Zeolites are hydrated aluminosilicates of alkali or alkaline earth cations that are crystalline and microporous. Zeolites are widely used in the packaging of polymeric composites, due to their chemical structure and unique characteristics. The visual features, firmness, pH, TSS, TA, and weight loss are factors to be investigated for each fruit.

Importance of Machine Vision Framework with Nondestructive Approach for Fruit Classification and Grading: A Review

Machine vision technology has gained significant importance in the agricultural industry, particularly in the non-destructive classification and grading of fruits. This paper presents a comprehensive review of the existing literature, highlighting the crucial role of machine vision in automating the fruit quality assessment process. The study encompasses various aspects, including image acquisition techniques, feature extraction methods, and classification algorithms. The analysis reveals the substantial progress made in the field, such as developing sophisticated hardware and software solutions, which have improved accuracy and efficiency in fruit grading. Furthermore, it discusses the challenges and limitations, such as dealing with variability in fruit appearance, handling different fruit types, and real-time processing. The identification of future research needs emphasizes the potential for enhancing machine vision frameworks through the integration of advanced technologies like deep learning and artificial intelligence.Additionally, it underscores the importance of addressing the specific needs of different fruit varieties and exploring the applicability of machine vision in real-world scenarios, such as fruit packaging and logistics. This review underscores the critical role of machine vision in non-destructive fruit classification and grading, with numerous opportunities for further research and innovation. As the agricultural industry continues to evolve, integrating machine vision technologies will be instrumental in improving fruit quality assessment, reducing food waste, and enhancing the overall efficiency of fruit processing and distribution.

Development of an edible food packaging gelatin/zein based nanofiber film for the shelf-life extension of strawberries.

An edible food packaging gelatin/zein nanofiber film co-loaded with cinnamaldehyde (CA)/thymol (THY) was developed, which possessed outstanding features conducive to strawberries preservation. Firstly, the synergistic antibacterial behavior of CA and THY was investigated. Then CA and THY were co-loaded into gelatin/zein nanofiber films by electrospinning technology. The addition of CA and THY increased water contact angle to 85.1° after 10s and decreased the water vapor transmission rate of 3.1×10-8 g·mm-1·h-1·Pa-1. The tensile strength was 1.30MPa and the elongation at break was 185%. The nanofiber films exhibited good shielding effect of ultraviolet-visible light and excellent antioxidant capacity with DPPH free radical scavenging percentage of 99.9% in 4h. The nanofiber films (12.5mg/mL) could achieve significant inhibition effects on Escherichia coli ATCC 25922 with the bacteriostatic ratio of 67.5%, Staphylococcus aureus ATCC 6538 and Listeria monocytogenes ATCC 19115 with the antibacterial ratios of 100%. A real-time study on the nanofiber films as fruit packaging materials was carried out on strawberries and the packaged strawberries kept their freshness as long as 7days at room temperature. Therefore, the GZ/CT nanofiber film prepared in this work has good application potential in the field of fruit packaging.

Development of composite film based on polyvinyl alcohol with binary nanoreinforcements for active packaging of fresh-cut apples

To develop a sustainable and environmentally-friendly preservation packaging for fresh-cut fruits and vegetables (FFV), this study synthesized the nanohybrid LDH@PCA using layered double hydroxide (LDH) loaded with p-coumaric acid (PCA). Subsequently, the nanohybrid and lignin nanoparticles (LPs) were integrated into a polyvinyl alcohol (PVA) matrix to prepare a binary nanocomposite packaging material named PVA-LPs-LDH@PCA. In this case, LDH@PCA and LPs were homogeneously dispersed inside PVA, relying on hydrogen bonding at 3 % (w/w) and 5 % (w/w), respectively, while electrostatic attraction also played a role. The reinforcement of the binary nanomaterials led to a significant increase in the radius of gyration and mass fractal dimension of the microregions within the PVA films. Additionally, the tensile strengths were 66 %, 32 %, and 8 % higher than those of the PVA, PVA-LPs, and PVA-LDH@PCA films, respectively. Moreover, the binary nanocomposite packaging exhibited enhanced water vapor, oxygen, UV barrier, and thermal stability, while synergistically improving its antioxidant activity compared to the aforementioned films. Remarkably, PCA in PVA-LPs-LDH@PCA demonstrated sustained release properties, consistent with Avrami and Arabolic diffusion models, for up to 55 h. Packaging of fresh-cut apples with PVA-LPs-LDH@PCA effectively maintained the texture, appearance, and nutritional quality. Transcriptomic and metabolomic analyses revealed that this packaging inhibited cell wall degradation, maintained cell membrane integrity, stimulated scavenging of reactive oxygen species, and inhibited polyphenol oxidase, attenuating the adverse effects of water loss stress on fresh-cut apples. These findings suggest that PVA binary nanocomposite films hold great potential as a sustainable solution for freshness preservation in FFV packaging.

How COVID-19 pandemic contingency measures impacted on environmental practices in Food Service

INTRODUCTION: Food Service units achieved importance and responsibility in feeding the population. In addition to its socioeconomic impact, the Food Service industry has a strong environmental impact and for several years, changes have been made to produce meals complying with sustainability. Concerns have addressed energy efficiency of equipment, use of reusable material, purchase of local products, less use of processed and packaged goods, proper selection and disposal of solid waste and use of strategies to avoid food waste. OBJECTIVES: This study aimed to assess the impact of the implementation of the contingency measures for the COVID-19 pandemic on the environmental practices of food services throughout the Portuguese territory. METHODOLOGY: The sample was obtained by convenience, requesting food service companies to fulfil a questionnaire with multiple choice and open questions. RESULTS: A sample of 139 participants was obtained. Results show a decrease in the number of meals served, accompanied by a great increase in the use of disposable items, such as plates, paper towels, bags, packages as well as individual packaging for cutlery, bread and fruit, and individual protective equipment and hygiene products (face masks, face shields and hand-sanitiser). CONCLUSIONS: This study highlights the severe setback that the contingency measures for COVID-19 represent for the food service sector. Policymakers should evaluate the adopted practices that are still in place and keep the ones that may be proven to be efficient and positive and abandon or relieve the unnecessary ones. Other measures such as the reinforcement of hygiene procedures, should be kept to ensure food and environment safety and consumer confidence in food service establishments.

Comparative commodity characteristics of stone fruits

The purpose of this article is a comparative analysis of the chemical composition, structure, and assessment of the quality and health value of stone fruits of different types. The article discusses different types of stone fruit and indicates their plum hybrids that have appeared recently. A comparative characteristic of the consumer and anatomical and morphological properties of stone fruits of traditional types is given; their pomological and commercial varieties are indicated. The fundamental and specific indicators of the quality of stone fruits of different types, envisioned in the modified interstate standards,have been identified. Particular attention is paid to the characteristics of the useful properties of the fruits of this group. The features of packaging and storage of stone fruits are considered.

Comparative commodity characteristics of citrus fruits

The purpose of this article is a comparative analysis of the chemical composition, structure, and assessment of the quality and health value of citrus fruits of diff erent types. The article discusses different types of citrus fruits and indicates their numerous hybrids that have appeared recently. A comparative characteristic of the consumer and anatomical and morphological properties of citrus fruits of traditional types is given; their pomological and commercial varieties are indicated. The fundamental and specific indicators of the quality of citrus fruits of different types, envisioned in the modified interstate standards, have been identified. Particular attention is paid to the characteristics of the useful properties of the fruits of this group. The features of packaging and storage of citrus fruits are considered.