Recent advances in modified atmosphere packaging and edible coatings to maintain quality of fresh-cut fruits and vegetables

The main topic of this paper is a focus on some non-conventional tools to preserve the microbiological and physico-chemical quality of fresh-cut fruits and vegetables. The quality of fresh-cut foods is the result of a complex equilibrium involving surface microbiota, storage temperature, gas in the headspace and the use of antimicrobials. This paper proposes a short overview of some non-conventional approaches able to preserve the quality of this kind of product, with a special focus on some new ways, as follows: (1) use of edible or antimicrobial-containing coatings (e.g., chitosan-based coatings) on fruits or vegetables; (2) alternative modified atmospheres (e.g., high O2-modified atmosphere packaging (MAP)) or the use of essential oils in the headspace; (3) conditioning solutions with antimicrobials or natural compounds for fruit salad; and (4) biopreservation and use of a probiotic coating.

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EFFECT OF SOY PROTEIN-BASED EDIBLE COATINGS WITH ANTIOXIDANT ACTIVITY AND MODIFIED ATMOSPHERE PACKAGING ON THE QUALITY OF FRESH-CUT PRODUCES

10.4995/thesis/10251/39104 ◽

2014 ◽

Author(s):

CHRISTIAN GHIDELLI

Keyword(s):

Antioxidant Activity ◽

Soy Protein ◽

Modified Atmosphere Packaging ◽

Modified Atmosphere ◽

Edible Coatings ◽

Fresh Cut

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High carbon-di-oxide modified atmospheric packaging on quality of ready-to-eat minimally processed fresh-cut iceberg lettuce

Food Science and Biotechnology ◽

10.1007/s10068-021-00881-4 ◽

2021 ◽

Author(s):

Md. Azizul Haque ◽

Md. Asaduzzaman ◽

Md. Sultan Mahomud ◽

Md. Rizvi Alam ◽

Alin Khaliduzzaman ◽

...

Keyword(s):

Modified Atmosphere Packaging ◽

Storage Condition ◽

Modified Atmosphere ◽

High Carbon ◽

Modified Atmospheric Packaging ◽

Iceberg Lettuce ◽

Microbial Development ◽

Fresh Cut ◽

Intact Surface

AbstractFresh-cut lettuce is a very well-known salad for today's routines because it obliges minimal preparation to minimize the loss of health beneficial vitamins, minerals, antioxidants and other phytochemicals. It is a prodigious challenge to serve its consumers fresh. Quality of freshly processed lettuce under high CO2 modified atmosphere packaging (MAP) has been investigated as a realistic alternative technique for its preservation. Storage under high CO2 atmospheric treatments exhibited a significant impact in microbial development, electrolyte leakage, volatile metabolites and sensory quality of fresh-cut iceberg lettuce. This storage condition (MAP 1: 5 kPa O2 and 20 kPa CO2 balanced by N2 at 7 °C for 6 days) inhibited the growth of mesophilic bacteria and yeasts; delayed the enzymatic browning (cut-edges and intact surface) of fresh-cut iceberg lettuce and overall visual quality was also in acceptance limit. The development of off-odors was perceived in high CO2 MAP as a consequence of volatiles (ethanol and acetaldehyde) accumulation which was persisted at an inexcusable level during 6 days of storage periods.

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Phytochemical Changes of Fresh-Cut Fruits and Vegetables in Controlled and Modified Atmosphere Packaging

Modified Atmosphere Packaging for Fresh-Cut Fruits and Vegetables ◽

10.1002/9780470959145.ch6 ◽

2011 ◽

pp. 101-140 ◽

Cited By ~ 1

Author(s):

Jun Yang

Keyword(s):

Fruits And Vegetables ◽

Modified Atmosphere Packaging ◽

Modified Atmosphere ◽

Fresh Cut

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Combined Effect of Dipping in Oxalic or in Citric Acid and Low O2 Modified Atmosphere, to Preserve the Quality of Fresh-Cut Lettuce during Storage

Foods ◽

10.3390/foods9080988 ◽

2020 ◽

Vol 9 (8) ◽

pp. 988

Author(s):

Bernardo Pace ◽

Imperatrice Capotorto ◽

Michela Palumbo ◽

Sergio Pelosi ◽

Maria Cefola

Keyword(s):

Citric Acid ◽

Respiration Rate ◽

Modified Atmosphere Packaging ◽

Packaging Material ◽

Combined Effect ◽

Modified Atmosphere ◽

Iceberg Lettuce ◽

Fresh Cut ◽

Main Factor

Leaf edge browning is the main factor affecting fresh-cut lettuce marketability. Dipping in organic acids as well as the low O2 modified atmosphere packaging (MAP), can be used as anti-browning technologies. In the present research paper, the proper oxalic acid (OA) concentration, able to reduce respiration rate of fresh-cut iceberg lettuce, and the suitable packaging materials aimed to maintaining a low O2 during storage, were selected. Moreover, the combined effect of dipping (in OA or in citric acid) and packaging in low O2 was investigated during the storage of fresh-cut iceberg lettuce for 14 days. Results showed a significant effect of 5 mM OA on respiration rate delay. In addition, polypropylene/polyamide (PP/PA) was select as the most suitable packaging material to be used in low O2 MAP. Combining OA dipping with low O2 MAP using PP/PA as material, resulted able to reduce leaf edge browning, respiration rate, weight loss and electrolyte leakage, preserving the visual quality of fresh-cut lettuce until 8 days at 8 °C.

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Response of antioxidant activity and sensory quality in fresh-cut pear as affected by high O2 active packaging in comparison with low O2 packaging

Food Science and Technology International ◽

10.1177/1082013211415147 ◽

2012 ◽

Vol 18 (3) ◽

pp. 197-205 ◽

Cited By ~ 7

Author(s):

WL Li ◽

XH Li ◽

X Fan ◽

Y Tang ◽

J Yun

Keyword(s):

Sensory Quality ◽

Radical Scavenging ◽

Modified Atmosphere Packaging ◽

Modified Atmosphere ◽

Dpph Assay ◽

Surface Color ◽

Scavenging Capacity ◽

High O2 ◽

Fresh Cut

Effects of active modified atmosphere packaging (initial O2/CO2: 5/5; 30/5; and 80/0) and passive packaging [initial O2/CO2: 20.8/0 (air)] on the antioxidant capacity and sensory quality of fresh-cut ‘Yaoshan’ pear stored at 4 °C for 12 days were investigated. Samples stored in high O2 (30% and 80%) packages had higher phenolics and anthocyanin contents compared with those in passive and low O2 packages. After 12 days of storage, phenolics and anthocyanin contents of 80% O2 samples were 2.5 and 12 times, respectively, higher than those in the passive package and 3 and 2 times higher than those in low O2 package. High O2 modified atmosphere packaging was effective in keeping free radical scavenging capacity as measured by the DPPH assay. The sensory evaluation indicated that surface color of cut fruits were stable for at least 12 days in the high O2 modified atmosphere packaging. The results suggested that high O2 modified atmosphere packaging could be used to inhibit browning and prolong the shelf life of fresh-cut ‘Yaoshan’ pears in spite of more than 50% loss in vitamin C content.

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