Packaging Of Vegetables Research Articles

Preparation of modified atmosphere and moisture packaging membranes by blending quaternized polyether ether ketone with polyvinylidene fluoride and its application in grape packaging

The modified atmosphere and moisture packaging membranes for preserving Vitis vinifera L. (V. vinifera) were developed by blending triethylamine-grafted quaternized polyether ether ketone (QPEEK) and polyvinylidene fluoride (PVDF) using thermally induced phase separation. With the addition of QPEEK, the blend membranes exhibited increased hydrophilicity, gas transmission rate, and gas permeability coefficient. For the 5 % QPEEK/PVDF membrane, the water vapor transmission rate is 48.4 g/(m²·24 h), the water contact angle is 82.2°, and the CO2/O2 separation coefficient is 2.06. Compared to other groups, this membrane exhibits better tensile, swelling, and relaxation properties. These properties facilitate achieving dynamic air equilibrium within 3 days, maintaining a suitable atmosphere inside the package (3.4–4.1 % CO2 and 16.1–18.1 % O2), and timely removing moisture to prevent water vapor condensation, thus extending the shelf life of grapes to more than 25 days. Grapes packaged in 5 % QPEEK/PVDF membrane box maintained 99.3 % mass, 85.1 % firmness, and 72.2 % total phenol content, and exhibited minimal changes in soluble solids, relative electrical conductivity, and water state and distribution compared to fresh grapes. These experimental results suggest significant potential for the use of QPEEK/PVDF membranes in fruit and vegetable packaging.

Pengelolaan limbah rumah kemas sayur melalui produksi pupuk organik cair

Background: The growth of the agricultural sector in Cipanas District, Cianjur Regency, West Java has increased the production of organic waste from vegetable packaging houses. This study aims to explore the method of converting vegetable waste into Liquid Organic Fertilizer (POC) for waste management and sustainable agriculture. Methods: This descriptive study evaluated the process of converting vegetable waste into POC in Cipanas District. The process includes soaking rice grits, mixing ingredients (rice soaking water, brown sugar solution, coconut water, vegetable waste), anaerobic fermentation for three weeks with periodic stirring, and harvesting. Findings: The study resulted in a description of the process of making POC from vegetable waste. POC has the potential to improve soil fertility holistically (physically, chemically, biologically) and has been proven effective in increasing the productivity of various types of vegetables. Conclusion: Utilization of vegetable waste as POC offers a sustainable solution for waste management and environmentally friendly agriculture. Although there are challenges in quality standardization and infrastructure, its economic potential and long-term benefits make this approach worthy of consideration in future agricultural strategies. Novelty: This study highlights the potential use of vegetable waste from packaging houses in Cipanas for POC production, integrating the concept of circular economy in agricultural waste management and the development of sustainable agricultural practices.

Preparation of Passion Fruit Peel Extract/Polydopamine/Hydroxypropylmethylcellulose Film and Its Application in Banana Preservation

ABSTRACTThe objective of this study was to evaluate the feasibility of blending passion fruit peel extract (PFPE) with polydopamine (PDA) solution and hydroxypropylmethylcellulose (HPMC) to prepare the properties of PFPE/PDA/HPMC composite films for their application in fruit and vegetable packaging. PFPE was extracted by ultrasonic‐assisted extraction method, which is simple, easy to operate and has high extraction efficiency, PFPE and dopamine were subjected to PFPE/PDA solution preparation, which in turn led to the preparation of HPMC, PFPE/PDA/HPMC films at different concentrations (0%, 5%, 10%, 15% and 20%), and 10% PDA/HPMC and PFPE/HPMC films were prepared with PDA and PFPE solutions, respectively. The interactions between the components in the films were analysed by infrared spectroscopy and X‐ray diffractometer, and the colour, mechanical properties, barrier properties and antioxidant activity of the films were determined. The results showed that the addition of PFPE/PDA solution had a positive effect on the performance of the films. The tensile strength of the composite films was 8.21 MPa, the elongation at break was 85.02% and the water vapour transmission was 2.62 × 10−14 g·mm/(cm2·h·Pa) when the content of PFPE/PDA was 20% compared to that of HPMC films; the DPPH radical scavenging rate and hydroxyl radical scavenging rate of the films increased with the increase of PFPE/PDA concentration, and the DPPH radical scavenging rate of the film with 20% additive was 28.71% and the hydroxyl radical scavenging rate was 34.77%, which were much higher than that of the HPMC film. The simulated bananas were stored at room temperature together with the films and stored at 25°C and tested every day, and it was found that the bananas without packaging film began to show browning on the third day, while the film with 20% additive still did not show obvious browning on the fifth day, so the addition of PFPE/PDA could effectively delay the browning of bananas and prolong their shelf life. In summary, this study improves the use value of passion fruit peel waste and provides new effective packaging for fresh bananas, while it can also provide a new way for the development of degradable films from plant extracts.

The effect of polylactic acid-based blend films modified with various biodegradable polymers on the preservation of strawberries

Polylactic acid (PLA) has garnered much attention in the field of fruit and vegetable packaging. Despite its poor flexibility and water resistance, PLA film faces challenges in being used for strawberry storage and freshness preservation due to its inability to maintain flavor quality. In this study, a series of PLA-based modified films was produced by melt blending and extrusion cast processing with PLA as the main component, along with flexible biodegradable polyesters or polycarbonate as the secondary component. First, five different biodegradable polymers were used to investigate the effect of the flexibility and barrier properties of different dispersed phases on the morphology, mechanical properties, and water vapor barrier of PLA-based blend films. Next, the impact on the freshness of strawberries was assessed through examination of fruit color and weight, as well as the levels of O2 and CO2 in the packaging bags. The results showed that the size of the dispersed phase and interfacial bonding with PLA were the key factors determining the mechanical and barrier properties of the blend films. The PLA-polycaprolactone (PCL) blend showed the best compatibility among them, with PCL having the smallest dispersion size (D=0.58 µm), higher toughness than the other four PLA blends, and greater enhancement of PLA. Additionally, it exhibited a similar rate of quality loss in strawberry preservation compared to commercial PE. As a result, the color and luster were more completely preserved. The results of this study may help the future development of degradable plastics, to reduce environmental pollution.

Production of a novel biodegradable film made from chitosan and pomegranate (Punica granatum L.) seed essential oil

This study evaluated the effects of pomegranate (Punica granatum L.) seed essential oil (PSO) on chitosan-based films. The results showed that the addition of PSO slightly increased thickness, while significantly decreasing the moisture content, and solubility properties. The color values of the composite films containing PSO changed noticeably, with a tendency toward light brown, which was beneficial in resisting food decomposition caused by ultraviolet light. X-Ray diffraction analysis (XRD) and Fourier-transform Infrared (FT-IR) results indicated that the addition of PSO affected the structure of the chitosan films, while the interaction between chitosan and polyphenols in PSO established new hydrogen bonds. Scanning electron microscopy (SEM) showed that the surface of the PSO-containing blend films was rougher compared to the chitosan control film, and the roughness increased as the PSO content in the blend films increased. Additionally, composite films that contained PSO had substantial antibacterial action, particularly against pathogenic E. coli. In short, the novel active chitosan-based films with incorporated PSO present broad application prospects in the packaging of fresh-cut meat or vegetables. Therefore, this study will also be beneficial in these areas.

Partial Budget Analysis and Consumer Response to Hydroponic Vegetable Packaging Innovation (Study at CV. AMATTA MULYA BARIZI)

Purpose: This study analyzes the differences in partial budgeting and added value between old and new packaging on company revenue and evaluates consumer responses to the new packaging by CV. Amatta Mulya Barizi. Methodology: A quantitative method with 100 respondents selected through incidental sampling. Data were obtained via interviews and observations. Analysis involved partial budgeting and descriptive analysis using a Likert scale. Results: Partial budgeting analysis showed changes in costs, with an additional packaging cost of Rp 300 and additional revenue of Rp 800. The new packaging added value to the company's revenue by 1.67, indicating that each Rp 1.00 spent on new packaging generated Rp 1.67 in revenue. Findings: Consumer responses to the packaging function were high, with a score index of 76.93%. The competitive advantage response scored 70.95%, and consumer satisfaction scored 77.80%. Overall, consumer response to the new packaging was high, with an index of 76.08%. Novelty: This research provides insights into the financial impact and consumer acceptance of packaging innovation in hydroponic vegetable production. Originality: The study offers a detailed analysis of the economic benefits and consumer perceptions of new packaging, enhancing understanding of its role in product marketing. Conclusions: The new packaging innovation positively impacts the company's revenue and is well-received by consumers, benefiting CV. Amatta Mulya Barizi. Type of Paper: Empirical Research Article

Investigation of physical, thermal, mechanical and gas permeability properties of low‐density polyethylene/ poly(4‐methyl‐1‐pentene) blend films and their utilization for fresh‐cut fruit and vegetable packaging applications

AbstractIn this study, low density polyethylene/poly(4‐methyl‐1‐pentene) (LDPE/PMP) blend films were prepared by melt compounding in a twin‐screw extruder then film casting in a single screw extruder equipped with a cast‐film. Morphological, thermal, and mechanical properties of flexible blend films were characterized by XRD, SEM, DSC analysis, and tensile tests. Solid‐state viscoelastic properties of samples were also quantified by measuring creep behaviors in DMA. Oxygen and carbon dioxide permeability values of films were measured. Their packaging film application performances were evaluated by observing the textural properties of fresh‐cut bananas stored into LDPE and a blend film bag and monitoring the ethylene, oxygen, carbon dioxide concentrations into the bags for 14 days. It was found that LDPE/PMP blends showed partially miscible structure but yielded highly transparent films. DSC results pointed out that the PMP significantly reduced the degree of crystallinity value of LDPE. On the other hand, PMP improved tensile strength and elastic modulus of LDPE. Creep tests indicated that the PMP addition significantly reduced the creep resistance and relaxation time of LDPE. This study clearly signified that the PMP dramatically increased the oxygen permeability value of LDPE. It has also been concluded that LDPE/PMP blend films can be used as a highly permeable packaging material for successfully extending the shelf life of fresh‐cut fruits and vegetables.Highlights LDPE/PMP films, despite being partially miscible, are highly transparent and made through melt compounding and film casting. Adding PMP to LDPE reduces crystallinity but improves tensile strength and elasticity, as shown by DSC tests. PMP reduces LDPE's creep resistance and quickens relaxation time, according to DMA creep tests. PMP greatly increases LDPE's oxygen permeability, ideal for gas‐transmitting packaging. LDPE/PMP film packaging prolongs the shelf life of fresh produce, proven in a banana storage study.

Exploring the total cost of whole fresh, fresh-cut and pre-cooked vegetables

PurposeThe food industry should evolve towards new business models which take into account the damage cost in decision making, considering the impact that its products generate on the natural and human environment. Hence, the present study aims to calculate the damage cost caused by the production of whole fresh (as average of potatoes, aubergines, and broccoli), and processed vegetables (fresh-cut and pre-cooked).MethodsThe environmental life cycle approach was carried out per kilogram of assessed products (from cradle to the entrance of the market). The foreground Life Cycle Inventory was obtained from engineering procurement and construction projects of the whole fresh and processed vegetables industries. The Ecoinvent 3.8 and Agribalyse 3.0.1 databases were used for the background inventory. The ReCiPe 2016 method was used with a hierarchical perspective, evaluating eighteen midpoint categories as well as the endpoint categories (human health, ecosystems, and resources). The monetisation of these environmental impacts was then calculated using the endpoint monetisation factors developed by Ponsioen et al. (Monetisation of sustainability impacts of food production and consumption. Wageningen Economic Research, Wageningen, 2020) for each product. It should be noted that this study does not include a comparative assessment. This study does not intend to compare the results for the three vegetable groups.Results and discussionThe damage costs were 0.16 €/kg for whole fresh vegetables, 0.37 €/kg for fresh-cut vegetables and 0.41 €/kg for pre-cooked vegetables. The agricultural production stage contributed most to these total damage costs due to the impact produced on land use and global warming in midpoint categories and human health and ecosystems in endpoint categories. In addition, the damage cost due to fossil resource scarcity (midpoint) and resource scarcity (endpoint) was mainly caused by the plastic packaging of fresh-cut and pre-cooked vegetables. The total cost was 1.02 €/kg for whole fresh vegetables, 2.99 €/kg for fresh-cut vegetables, and 3.43 €/kg for pre-cooked vegetables.ConclusionsThese results suggest that some efforts should be made to reduce both environmental impacts and damage costs. For instance, to improve agricultural production, special attention should be paid to fertilisation and water consumption. Additionally, new packaging options should be explored as well as the inclusion of renewable sources in the electricity grid, and finally, on transporting the finished products to the market, by using trucks that run on cleaner fuels.Graphical abstract

CONSUMER PREFERENCE TOWARDS THE ATTRIBUTES OF AQUAPONICS PRODUCTS AT PT. TANIKOTA

The increasing awareness of healthy lifestyle among the public has made consumers more selective in choosing their food, particularly vegetables. Aquaponic vegetable products, which are free from pesticides, have emerged as an alternative for health-conscious consumers. This study aimed to identify the characteristics of consumers who purchase aquaponic vegetables based on product attributes at PT. Tanikota and to determine the ranking of attributes of aquaponic vegetables according to consumer preferences. The research method employed in this study was a case study, using a whole population of 70 aquaponic vegetable consumers at PT. Tanikota as the respondents. Data were analyzed using descriptive analysis of frequency distribution. The results of the study revealed that the characteristics of consumers who buy aquaponic vegetables at PT. Tanikota were generally women aged 26-35 years, holding an undergraduate degree, with 3 family dependents, employed in private sectors, and having an income range of 2,600,000-Rp 5,200,000/month. The attributes of aquaponic vegetables at PT. Tanikota were ranked based on consumer preferences, with the level of freshness of vegetables, variety of vegetables, color of vegetables, method of payment, method of purchase, physical form of vegetables, vegetable size, distance, vegetable packaging, and the price of vegetables, respectively. The lower rank of price attributes can be attributed to the lack of aquaponic vegetable cultivation in the city of Bandung, which makes it difficult for consumers to compare the prices offered by PT. Tanikota with those offered by other companies.

Novel ethylene scavenger based on sillimanite and bentonite clay for packaging applications: A sustainable alternative for preservation of fresh produce

Natural and chemical-free material in food packaging applications has gained interest globally with increasing demand for human health and environmental concerns. The present research aimed to develop a mineral and clay-based ethylene scavenger by mixing Sillimanite (Al2SiO5) and Bentonite (Al2H2O6Si) at different ratios to protect the deterioration of fruits and vegetables. The samples were prepared in different proportions of Sillimanite and Bentonite on a weight basis and named SL/BT (100:0), SL/BT (80:20), SL/BT (70:30), and SL/BT (50:50). The ethylene adsorption capacity of the samples was studied for 21 days under three conditions, i.e., 29±3 °C and 55 ± 3% RH, 25 °C and 75 ± 2% RH, 55 °C, and 99 ± 1% RH. The scanning electron microscopy (SEM) result determines the average particle size of sillimanite (80–100 nm) and bentonite (80–110 nm. Brunauer-Emmett-Teller (BET) result shows the surface area and pore volume of the sillimanite (8.42 m2/g and 0.039 cc/g) and bentonite (20.765 m2/g, 0.073 cc/g), higher surface area and pore volume result in higher ethylene adsorption. FTIR was performed to analyze the functional group changes after ethylene adsorption. The samples kept at 29±3 °C and 55 ± 3% RH showed the highest ethylene adsorption capacity of 84%. From the above study, the mineral clay-based material can effectively enhance the shelf life of fruits and vegetable packaging.

Mechanical and gas permeability properties of poly(L‐lactic acid)–based films and their application in fresh produce preservation—Review

AbstractPlastics have remained the best choice for fruit and vegetable packaging due to their exceptional transparency, flexibility, optional good barrier and cost‐effectiveness. However, a large number of plastics end up in the environment after serving their intended purpose and persist there for centuries. Since worldwide attention to environmental issues has become an irreversible historical trend, cost‐effective renewable biodegradable packaging material is highly desirable for the packaging industry to satisfy both industrial demands as well as consumer expectations. Poly (L‐lactic acid) (PLLA), a renewable biodegradable polymer derived from biomass, has been widely studied as a very attractive polymer for food packaging applications. However, its brittle nature and medium CO2/O2 permeability are not friendly for its utilisation in the aspect of fresh agricultural products packaging. In such a context, great efforts have been devoted to improvements in the mechanical and permeability of PLLA to meet the requirements of food packaging. The main purpose of the review is to summarise the mechanical and permeability properties of composite films developed by the incorporation of toughness reinforcing agents into the PLLA matrix. The elongation at break of PLA can be increased up to 250 times by modification, and the CO2 permeability of PLA can be increased by 2–3 times by modification. We also elaborate on studies of the preservation effect of PLLA composite films on fresh fruits and vegetables.

Cellulose-based sustainable packaging of leafy vegetables: an experimental study on the shelf life of baby spinach

A novel bio-based and compostable cellulose film (NF) was studied for the packaging of fresh baby spinach, with results compared to a petroleum-derived non-biodegradable polypropylene (PP) film, currently used to market the same product. Baby spinach is a leafy vegetable with high metabolic activity. A preliminary analysis of the product respiration rate was conducted to select the cellulose film grade. The chosen NF film ensures the optimal O2 and CO2 concentration in the headspace, performing even better than the conventional PP film. In fact, when the leafy vegetable is packed within PP, after 15 days of storage, no equilibrium value of gas concentration was reached, which, upon longer storage, might cause anaerobic conditions and off-odor development. Baby spinach leaves packed with NF film showed a slower decrement in texture properties and total antioxidant capacity during storage with respect to control samples, but also a larger weight loss, mostly due to the high-water permeability of the cellulose. However, water condensation upon storage was noted for both packaging materials. Analysis of mechanical, thermal, and barrier properties of the NF film before, during, and after use probed no deterioration of material properties, confirming the potentiality of this polymer for sustainable packaging of fresh leafy vegetables.

Occurrence of Aliarcobacter spp. in fresh and pre-cut vegetables of common use in San José, Costa Rica.

Aliarcobacter is a Gram-negative rod that can cause disease in both animals and humans. Several studies have evidenced its presence in a wide variety of foods. Given that the number of foodborne illness outbreaks linked to the consumption of vegetables has increased worldwide and that there is a lack of information about the occurrence of Aliarcobacter spp. in these, the aim of this study was to evaluate its presence and the occurrence of virulence factors in both fresh and ready-to-eat vegetable samples. 180 vegetable samples from Costa Rica were analyzed for the presence of Aliarcobacter spp., including 90 pre-cut vegetable packages and 90 fresh vegetables. Two (2.2%) of the isolates from pre-cut vegetables and 19 (21.1%) of the isolates obtained from fresh vegetables were confirmed as Aliarcobacter spp. One of the isolates from the pre-cut vegetable samples was identified as A. butzleri. For the fresh vegetables, 11 isolates were identified as A. skirrowii, one as A. butzleri, and the 7 remaining isolates could not be identified at a species level. There is an 87.5% positivity for hecA and 93.8% for pldA, virulence genes in strains isolated from fresh produce, contrasting with an absolute absence from pre-cut vegetable-isolated strains. These results evidence the presence of Aliarcobacter on fresh and pre-cut vegetables from Costa Rica and the potential hazard it might represent for public health.

Implication of Sodium Hypochlorite as a Sanitizer in Ready-to-Eat Salad Processing and Advantages of the Use of Alternative Rapid Bacterial Detection Methods.

The use of disinfection agents in the washing processing of ready-to-eat (RTE) vegetables, especially sodium hypochlorite, is a common industrial practice performed to enhance microbiological quality. However, some studies have reported a restart of bacterial growth and a substantial increase in bacterial load during early storage associated with the use of disinfection agents, which might represent a risk for consumers. We evaluated the effect of sodium hypochlorite on bacterial growth trends during the shelf-life in Lactuca sativa, simulating the industrial procedures for RTE vegetable packaging. Immediately after sodium hypochlorite treatment, an effective abatement of the bacterial load was observed, followed by a restart of growth throughout storage. After 5 days, the bacterial load was close to that reached by the control samples, indicating that the net increase in bacterial load was significantly higher in the treated samples. This might be ascribed to the reduction in competitive microflora and/or to the induction of adaptive responses by resting bacteria, which might select disinfectant-resistant bacteria. These findings elicit some concerns about the actual duration of the shelf-life; products might decrease their microbiological quality earlier during storage, pointing out the need to better clarify the impact of sodium hypochlorite as a sanitizer to closer consider its use in RTE vegetable processing. Furthermore, due to the importance of the rapid estimation of bacterial load and the early detection of foodborne pathogens throughout the food chain, the accuracy of the rapid bacteria detection method, the Micro Biological Survey (MBS), and its effectiveness for microbiological analyses of RTE vegetables were evaluated.

A Supervisory Control System for Automation of Horizontal Form-Fill-Seal Packaging Plant Based on Modified Atmosphere Technology

Abstract The packaging industry is one of the most important parts of agricultural products processing. A popular method of increasing the shelf life of agricultural products is modified atmosphere packaging (MAP). The main objective of this paper was to increase the adaptability and flexibility of the machines for packaging of different vegetables including lettuces, broccolis, cabbages, cauliflowers, etc. To achieve this goal, a supervisory control and data acquisition (SCADA)-based system was designed and developed for controlling and monitoring of MAP process of fresh vegetables. The system was divided into three physical layers: field devices, remote terminal unit (RTU) and master terminal unit (MTU). For packaging width adjuster system, the R2, maximum error (ME), mean absolute error (MAE) and root mean square error (RMSE) were obtained as 0.999, 8 mm, 2.96 mm and 3.44 mm, respectively. For packaging height adjuster system, the R2, ME, MAE and RMSE were obtained as 0.994, 10 mm, 3.53 mm and 4.57 mm, respectively. The SCADA system can be able to accurately adjust the speed of the conveyor and the temperature of the sealing jaws, based on the desired values. For gas injection unit, the value of 1.66 L/min, 0.557 L/min and 0.667 L/min were recorded for ME, MAE and RMSE, respectively. Four types of trends including temperature, speed, flow and digital parameter trends were designed. In addition to displaying screen alarms, the occurred alarms are stored, automatically as a text file for troubleshooting. Finally, the results showed that the designed system can be reliably used for MAP of various varieties of fresh vegetables.

Trajectory Synthesis and Optimization Design of an Unmanned Five-Bar Vegetable Factory Packing Machine Based on NSGA-II and Grey Relation Analysis

To address the problems of the complex structure and single packing trajectory of a packing machine, a hybrid-driven, five-bar packing machine for same-point pickup and different points of release in unmanned plant factories was designed, and a GRA-C method based on grey correlation analysis and CRITIC weighting for the quadratic optimization of Pareto solutions was proposed. According to the agronomic requirements, the original track of the packing machine was designed. The trajectory synthesis of the packing mechanism was completed based on the NSGA-Ⅱ multi-objective optimization algorithm. To reduce the overall size of the five-bar mechanism and to ensure its good motion performance, an optimization model for trajectory synthesis was established, and the optimal solution was obtained via the quadratic optimization of the Pareto front solution. To further improve the motion performance of the mechanism, the angular displacement curve at the secondary trajectory points was fitted. Through a comparative analysis with the solutions of three special points in the Pareto front solution set, it was found that the standard deviation of the angular velocity and the standard deviation of the angular acceleration after the quadratic optimization were 26.07% and 24.42% lower than the average values of the other three groups of solutions, respectively. The final optimization results were used to design the vegetable packaging machine, and the trajectory was found to be in good agreement with the expected trajectory, with a root mean square error of only 0.74.

Development of Biodegradable Polyamide 4/Polyvinyl Alcohol/Poly(lactic acid) Multilayer Films with Tunable Water Barrier Property and Superior Oxygen Barrier Property

Poor mechanical and barrier properties of biopolymer-based packaging materials limit their widespread applications. The combination of biopolymers with different nature is considered an effective strategy to obtain complementary properties, but this method is always restricted by the incompatibility between matrices. To combine polyamide 4 (PA4) and poly(lactic acid) (PLA), which present excellent oxygen barrier and water barrier properties, respectively, this study puts forward the use of polyvinyl alcohol (PVA) as a bonding layer to connect them and form the PA4/PVA/PLA multilayer films by the layer-by-layer solution casting method. PA4 and PLA are successfully linked through hydrogen bonding and electrostatic interactions with PVA. The cross-section morphology and peel test results proved the good interlayer adhesion between layers. After combination with PA4, the tensile strength, elongation at break, and oxygen barrier properties of PLA were greatly improved. The oxygen barrier of the PA4/PVA/PLA multilayer film was more than 260 times higher than that of the PLA monolayer. PA4/PVA/PLA films presented better thermal stability, transparency, and water barrier properties compared to the PA4 monolayer. Besides, PA4/PVA/PLA multilayer films presented a one-way water barrier characteristic, which made them effective in avoiding the condensation phenomenon when used as fruit or vegetable packaging. The study improved the poor interfacial compatibility between PA4 and PLA and provided a simple strategy for developing sustainable packaging with excellent performance.

MOF-Based Active Packaging Materials for Extending Post-Harvest Shelf-Life of Fruits and Vegetables.

Active packaging that can extend the shelf-life of fresh fruits and vegetables after picking can assure food quality and avoid food waste. Such packaging can prevent the growth of microbial and bacterial pathogens or delay the production of ethylene, which accelerates the ripening of fruits and vegetables after harvesting. Proposed technologies include packaging that enables the degradation of ethylene, modified atmosphere packaging, and bioactive packaging. Packaging that can efficiently adsorb/desorb ethylene, and thus control its concentration, is particularly promising. However, there are still large challenges around toxicity, low selectivity, and consumer acceptability. Metal-organic framework (MOF) materials are porous, have a specific surface area, and have excellent gas adsorption/desorption performance. They can encapsulate and release ethylene and are thus good candidates for use in ethylene-adjusting packaging. This review focuses on MOF-based active-packaging materials and their applications in post-harvest fruit and vegetable packaging. The fabrication and characterization of MOF-based materials and the ethylene adsorption/desorption mechanism of MOF-based packaging and its role in fruit and vegetable preservation are described. The design of MOF-based packaging and its applications are reviewed. Finally, the potential future uses of MOF-based active materials in fresh food packaging are considered.

Polyvinyl alcohol film with chlorine dioxide microcapsules can be used for blueberry preservation by slow-release of chlorine dioxide gas.

Chlorine dioxide (ClO2) is a safe and efficient bactericide with unique advantages in reducing foodborne illnesses, inhibiting microbial growth, and maintaining the nutritional quality of food. However, gaseous ClO2 is sensitive to heat, vibration, and light, which limits its application. In this study, a ClO2 precursor-stabilized ClO2 aqueous solution was encapsulated by the double emulsion method, and a high-performance ClO2 self-releasing polyvinyl alcohol (PVA) film was prepared to investigate its performance and effect on blueberry quality during storage. The self-releasing films had the best overall performance when the microcapsule content was 10% as the film's mechanical properties, thermal stability, and film barrier properties were significantly improved. The inhibition rates of Listeria monocytogenes and Escherichia coli were 93.69% and 95.55%, respectively, and the mycelial growth of Staphylococcus griseus was successfully inhibited. The resulting ClO2 self-releasing films were used for blueberry preservation, and an experimental study found that the ClO2 self-releasing antimicrobial film group delayed the quality decline of blueberries. During the 14-day storage period, no mold contamination was observed in the ClO2 self-releasing film group, and blueberries in the antibacterial film group had higher anthocyanin accumulation during the storage period. Research analysis showed that films containing ClO2 microcapsules are promising materials for future fruit and vegetable packaging.

Development and Evaluation of the Properties of Active Films for High-Fat Fruit and Vegetable Packaging

β-cyclodextrin and allyl isothiocyanate inclusion complexes (β-CD:AITC) have been proposed for developing fresh fruit and vegetable packaging materials. Therefore, the aim of this research was to develop active materials based on poly(lactic acid) (PLA) loaded with β-CD:AITC and to assess changes in the material properties during the release of AITC to food simulants. PLA films with 0, 5 and 10 wt.% β-CD:AITC were developed by extrusion. Surface properties were determined from contact angle measurements. Films were immersed in water, aqueous and fatty simulants to assess the absorption capacity and the change in the thermal properties. Moreover, the release of AITC in both simulants was evaluated by UV-spectroscopy and kinetic parameters were determined by data modeling. Results showed that a higher concentration of β-CD:AITC increased the absorption of aqueous simulant of films, favoring the plasticization of PLA. However, the incorporation of β-CD:AITC also avoided the swelling of PLA in fatty simulant. These effects and complex relationships between the polymer, inclusion complexes and food simulant explained the non-systematic behavior in the diffusion coefficient. However, the lower partition coefficient and higher percentage of released AITC to the fatty simulant suggested the potential of these materials for high-fat fruit and vegetable active packaging applications.