Potential of Essential Oils from Active Packaging to Highly Reduce Ethylene Biosynthesis in Broccoli and Apples

2021 ◽  
Author(s):  
Alejandra Navarro-Martínez ◽  
Antonio López-Gómez ◽  
Ginés Benito Martínez-Hernández
Keyword(s):  
Essential Oils ◽  
Ethylene Biosynthesis ◽  
Active Packaging

scholarly journals Active Paper Sheets Including Nanoencapsulated Essential Oils: A Green Packaging Technique to Control Ethylene Production and Maintain Quality in Fresh Horticultural Products—A Case Study on Flat Peaches

Foods ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1904
Author(s):  
Antonio López-Gómez ◽  
Alejandra Navarro-Martínez ◽  
Ginés Benito Martínez-Hernández
Keyword(s):  
Essential Oils ◽  
Fruit Quality ◽  
Ethylene Production ◽  
Prunus Persica ◽  
Acc Oxidase ◽  
Titratable Acidity ◽  
Inhibitory Effect ◽  
Ethylene Biosynthesis ◽  
Active Packaging ◽  
Soluble Solids

Plant essential oils (EOs) have several bioactive properties, highlighting their high antimicrobial and antioxidant capacities. As such, the use of EOs in active packaging has received special attention in the last few years. Nevertheless, the inhibitory effect of EOs on quality-degrading enzymatic systems of plant products during postharvest life has not been deeply studied. The effects of an EO active paper sheet on ethylene biosynthesis and quality (and related quality-degrading enzymes) of flat peach (Prunus persica var. platycarpa) samples were studied during 5 days (continental terrestrial transport) or 26 days (long maritime transport) storage at 2 or 8 °C, both followed by commercialization simulations (4 days at 22 °C). EOs released from active packaging reduced ethylene production by 40–50%, and by up to 70% after commercialization periods. These results were correlated with lower 1-aminocyclopropanecarboxylic acid (ACC) content and ACC-oxidase activity. Physicochemical fruit quality (as indicated by soluble solids content, titratable acidity, color, and firmness) was also better preserved by EO active sheets due to enzymatic inhibition (polygalacturonase and polyphenoloxidase). Furthermore, phenolic compounds (mainly catechin and cyanidin-3 glucoside) and total antioxidant capacity were increased (by up to 30 and 70%, respectively) in EO-packaged samples after 8 °C storage and the subsequent commercialization period. Conclusively, EO active paper sheets controlled ethylene production in flat peaches, maintained fruit quality, and even increased health-promoting bioactive compounds.

Biogenic amines as freshness index of meat wrapped in a new active packaging system formulated with essential oils ofRosmarinus officinalis

2013 ◽  
Vol 64 (8) ◽  
pp. 921-928 ◽  
Author(s):  
Veronica Sirocchi ◽  
Giovanni Caprioli ◽  
Cinzia Cecchini ◽  
Maria Magdalena Coman ◽  
Alberto Cresci ◽  
...  
Keyword(s):  
Essential Oils ◽  
Biogenic Amines ◽  
Active Packaging ◽  
Packaging System

scholarly journals The production of ecofriendly biofilm with natural oil for food packaging

2020 ◽  
Author(s):  
Emine Arman Kandirmaz ◽  
◽  
Omer Bunyamin Zelzele ◽  
Keyword(s):  
Essential Oil ◽  
Essential Oils ◽  
Shelf Life ◽  
Food Packaging ◽  
Biological Activities ◽  
Uv Spectroscopy ◽  
Antimicrobial Properties ◽  
Active Packaging ◽  
E Coli ◽  
Active Food Packaging

The use of edible biofilms in food packaging reduces the use of petrochemical polymers that are harmful to human health, such as PE, PP, PET. The second most common biopolymer in nature, chitosan is a nontoxic, nonantigenic, biocompatible and biodegradable polymer. Considering these features, it is frequently used in food packaging applications. Increasing needs for food amount and quality canalized food ındustry to fund in new packaging techniques that improve storage life and grade of foods. Active packaging systems, one of these methods, can be designed as a sensor, antimicrobial or antimigrant in order to extend the shelf life of the food product and to inform the shelf life in possible degradation. Essential oils, which are antimicrobial environmentally friendly packaging material additives, are used due to their effective biological activities. Essential oils that have known antimicrobial properties include lavender, rosemary, mint, eucalyptus and geranium. These oils are also edible. In this study, it is aimed to produce antimicrobial, ecofriendly, edible, printable biofilm for active packaging, using chitosan and peppermint essential oil. For this purpose, chitosan biofilms containing different rates (0, 1, 2.5, 5, 10%) of peppermint essential oil were produced by solvent casting method. Surface morphology were examined by SEM. The transparency of biofilms was determined by UV spectroscopy. Antimicrobial properties of the obtained films were determined against S. aureus and E. coli. Biofilms were printed with screen printing. The color, gloss, contact angle, surface tension values of all printed and unprinted samples were examined. As a result, chitosan biofilms which are loaded with peppermint essential oil were successfully produced. Biofilms are colorless, highly transparent and have good printability. It is concluded that the amount of peppermint essential oil increased inhibitory feature against S. aureus and E. coli. When the obtained results are examined, it is determined that the printable, ecofriendly, edible biofilms can be used in active food packaging applications.

Effect of Essential Oils in the Properties of Cellulosic Active Packaging

2011 ◽  
Vol 299-300 (1) ◽  
pp. 199-205 ◽  
Author(s):  
Paula J.P. Espitia ◽  
Nilda De F.F. Soares ◽  
Laura C.M. Botti ◽  
Washington A. Silva
Keyword(s):  
Essential Oils ◽  
Active Packaging

scholarly journals Essential Oils and Their Application on Active Packaging Systems: A Review

Resources ◽  
2021 ◽  
Vol 10 (1) ◽  
pp. 7
Author(s):  
Maria Carpena ◽  
Bernabe Nuñez-Estevez ◽  
Anton Soria-Lopez ◽  
Paula Garcia-Oliveira ◽  
Miguel A. Prieto
Keyword(s):  
Essential Oils ◽  
Food Industry ◽  
Current Trend ◽  
Antimicrobial Properties ◽  
Edible Films ◽  
Active Packaging ◽  
Sustainable Food ◽  
Lipophilic Compounds ◽  
Packaging Industry ◽  
By Products

The food industry is continuously evolving through the application of innovative tools and ingredients towards more effective, safe, natural and ecofriendly solutions to satisfy the demands of the costumers. In this context, natural sources (i.e., leaves, seeds, peels or unused pulp) can entail a valuable source of compounds, such as essential oils (EOs), with recognized antioxidant and antimicrobial properties that can be used as natural additives in packaging applications. The current trend is the incorporation of EOs into diverse kinds of biodegradable materials, such as edible films, thus developing active packaging systems with improved preservation properties that can offer benefits to both the food and packaging industry by reducing food waste and improving the management of packaging waste. EOs may be added into the packaging material as free or encapsulated molecules, where, especially this last option, has been revealed as very promising. The addition of these lipophilic compounds provides to the end-product various bioactivities of interest, which can eventually extend the shelf-life of the product by preventing food spoilage. Pairing biodegradable packaging with EOs extracted from natural agro-industrial by-products can lead to a more sustainable food industry. Recent knowledge and advances on this issue will be reviewed in the present work.

scholarly journals Essential Oils as Possible Candidates to Be Included in Active Packaging Systems and the Use of Biosensors to Monitor the Quality of Foodstuff

2021 ◽  
Vol 5 (1) ◽  
pp. 28
Author(s):  
Anton Soria-Lopez ◽  
Maria Carpena ◽  
Bernabe Nuñez-Estevez ◽  
Paula Garcia-Oliveira ◽  
Nicolas Collazo ◽  
...  
Keyword(s):  
Essential Oils ◽  
Shelf Life ◽  
Antioxidant Properties ◽  
Active Agent ◽  
Food Products ◽  
Active Packaging ◽  
Food Matrix ◽  
Short Period ◽  
The Impact

Active packaging has gained interest in recent years. As well as protecting food from the environment, it can incorporate agents with specific properties to extend the shelf life of the food. As a requirement, it is essential that the active agent has a greater affinity for the food than for the packaging material and, in this sense, essential oils (EOs) are potential candidates to be included in this new packaging system. The use of EOs can add to food matrix antimicrobial and antioxidant properties, reduce the permeability of the packaging to water vapor and extend the shelf life of food products. However, their use has been limited because they can produce a strong flavor by interacting with other compounds present in the food matrix and modify the organoleptic characteristics. Although the nanoencapsulation of EOs can provide chemical stability and minimize the impact of the Eos on the organoleptic properties by decreasing their volatilization, some physical modifications have still been observed, such as plasticizing effects and color variations. In this sense, the quality of the food products and consumer safety can be increased by using sensors. This technology indicates when food products are degrading and informs us if specific packaging conditions have changed. This work focuses on highlighting the use of biosensors as a new methodology to detect undesirable changes in the food matrix in a short period of time and the use of nanotechnology to include EOs in active films of natural origin.

Note: Multiphase thermoplastic hybrid for controlled release of antimicrobial essential oils in active packaging film

2017 ◽  
Vol 28 (5) ◽  
pp. 564-564
Author(s):  
Itan Moshe ◽  
Orli Weizman ◽  
Michal Natan ◽  
Gila Jacobi ◽  
Ehud Banin ◽  
...  
Keyword(s):  
Controlled Release ◽  
Essential Oils ◽  
Active Packaging ◽  
Packaging Film

Thermal stability of the PBAT biofilms with cellulose nanostructures/essential oils for active packaging

2019 ◽  
Vol 138 (4) ◽  
pp. 2375-2386 ◽  
Author(s):  
Cristina Gomes da Silva ◽  
Fabiany Sayuri Kano ◽  
Derval dos Santos Rosa
Keyword(s):  
Thermal Stability ◽  
Essential Oils ◽  
Active Packaging ◽  
Thermal Stability Of

Development of new active packaging film made from a soluble soybean polysaccharide incorporated Zataria multiflora Boiss and Mentha pulegium essential oils

2014 ◽  
Vol 146 ◽  
pp. 614-622 ◽  
Author(s):  
Davoud Salarbashi ◽  
Sima Tajik ◽  
Saeedeh Shojaee-Aliabadi ◽  
Mehran Ghasemlou ◽  
Hamid Moayyed ◽  
...  
Keyword(s):  
Essential Oils ◽  
Active Packaging ◽  
Packaging Film ◽  
Mentha Pulegium ◽  
Zataria Multiflora

scholarly journals Study of the Efficiency of Trachyspermum ammi L. Essential Oil for its Application in Active Food Packaging Technology

2017 ◽  
Vol 9 (08) ◽  
Author(s):  
Rency Elizabeth ◽  
Akshay Shah
Keyword(s):  
Essential Oil ◽  
Essential Oils ◽  
Food Waste ◽  
Food Packaging ◽  
Large Scale ◽  
Well Being ◽  
Active Packaging ◽  
Synthetic Methods ◽  
Food Spoilage ◽  
Active Food Packaging

The interest in essential oils and their application in food packaging and preservation has been amplified in recent years by an increasingly negative consumer perception of synthetic preservatives Close to one third of the world's food supply is wasted annually. As a major contributor, food spoilage represents an environmental problem as well as an ethical issue. Besides physical damage, browning and staling, molds and yeasts cause significant food waste. Protecting foods from spoilage is essential in order to reduce food waste and ensure safety for consumers. However the current methods employed for preservation carry serious drawbacks which have implications on the health and well being of the consumer. There is a strong need to replace synthetic methods with the use of botanicals. The food industries are developing new packaging systems (active packaging) through the incorporation of essential oils. Essential oils are naturally occurring, degradable, and cheaper than chemical preservatives. Ajwain is a commonly used spice and has been used as a traditional medicine in Indian culture. The current study identifies the fungi toxic potential of essential oil of Ajwain (T. ammi) against common food spoilage fungi and its application as a natural preservative and a prospective component of active packaging and micro atmosphere preservation systems. Using bread, a commodity commonly susceptible to fungal contamination in a modelling system aids in understanding the large scale and realistic application of the system developed. Further studies need to be carried out on the synergistic action of essential oil of T. ammi with other essential oils and other hurdle techniques. The organoleptic and sensory changes caused due to its strong aroma need to be tested further.

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