Error message

  • Deprecated function: Unparenthesized `a ? b : c ? d : e` is deprecated. Use either `(a ? b : c) ? d : e` or `a ? b : (c ? d : e)` in include_once() (line 1439 of /home/science2016/public_html/includes/bootstrap.inc).
  • Deprecated function: Array and string offset access syntax with curly braces is deprecated in include_once() (line 3557 of /home/science2016/public_html/includes/bootstrap.inc).

Active Packaging for Fresh Food Based on the Release of Carvacrol and Thymol

Marina Ramos1, Ana Beltran1, Arancha Valdes1, Mercedes Peltzer1, Alfonso Jimenez1, Maria Garrigos1 and Gennady Zaikov2
Affiliation: 
1 Analytical Chemistry, Nutrition and Food Sciences Department, University of Alicante, P.O. Box 99, 03080 Alicante, Spain; alfjimenez@ua.es 2 N.M. Emanuel Institute of Biochemical Physics, Russian Academy of Sciences 4 Kosygin str., 119334 Moscow, Russia; chembio@sky.chph.ras.ru
DOI: 
https://doi.org/10.23939/chcht07.03.295
AttachmentSize
PDF icon full_text.pdf253.29 KB
Abstract: 
Active packaging is becoming an emerging food technology to improve quality and safety of food products. One of the most common approaches is based on the release of antioxidant/antimicrobial compounds from the packaging material. In this work an antifungal active packaging system based on the release of carvacrol and thymol was optimized to increase the post-harvest shelf life of fresh strawberries and bread during storage. Thermal properties of the developed packaging material were determined by differential scanning calorimetry (DSC) and thermogravimetric analysis (TGA). Volatile compounds in food samples contained in active packaging systems were monitored by using headspace solid phase microextraction followed by gas chromatography analysis (HS-SPME-GC-MS) at controlled conditions. The obtained results provided evidences that exposure to carvacrol and thymol is an effective way to enlarge the quality of strawberries and bread samples during distribution and sale.
References: 

[1] Lee D., Yam K. and Piergiovanni L.: Food Packaging Science and Technology, CRC Press, Boca Raton 2008.
https://doi.org/10.1201/9781439894071

[2] Singh P., Wani A. and Saengerlaub S.: Nutrition Food & Sci., 2011, 41, 249.
https://doi.org/10.1108/00346651111151384

[3] Cutter C.: Critical Rev. in Food Sci. & Nutrition, 2002, 42, 151.
https://doi.org/10.1080/10408690290825493

[4] Mastromatteo M., Conte A. and Del Nobile M.: Trends in Food Sci. & Techn., 2010, 21, 591.

[5] Conte A., Buonocore G., Bevilacqua A. et al.: J. Food Protection, 2006, 69, 866.
https://doi.org/10.4315/0362-028X-69.4.866

[6] Coma V.: Meat Sci., 2008, 78, 90.
https://doi.org/10.1016/j.meatsci.2007.07.035

[7] Gemili S., Yemenicioglu A. and Altinkaya S.: J. Food Eng., 2009, 90, 453.
https://doi.org/10.1016/j.jfoodeng.2008.07.014

[8] Kuorwel K., Cran M., Sonneveld K. et al.: J. Food Sci., 2011, 76, R164.
https://doi.org/10.1111/j.1750-3841.2011.02384.x

[9] Kuorwel K., Cran M., Sonneveld K. et al.: LWT – Food Sci. & Techn., 2013, 50, 432.

[10] Davidson Z.: The Use of Natural Antimicrobials. Food Preservation Techniques. Woodhead Publishing Limited and CRC Press, Boca Raton 2003.
https://doi.org/10.1533/9781855737143.1.5

[11] Dorman H. and Deans S.: J. Appl. Microbiology, 2000, 88, 308.
https://doi.org/10.1046/j.1365-2672.2000.00969.x

[12] Bakkali F., Averbeck S., Averbeck D. et al.: Food and Chem. Toxicology, 2008, 46, 446.
https://doi.org/10.1016/j.fct.2007.09.106

[13] Lopez P., Sanchez C., Batlle R. et al.: J. Agricult. & Food Chemistry, 2007, 55, 8814.
https://doi.org/10.1021/jf071737b

[14] Suppakul P., Sonneveld K., Bigger S. et al.: LWT – Food Sci. & Techn., 2011, 44, 1888.

[15] Gutierrez L., Escudero A., Batlle R. et al.: J. Agricult. & Food Chemistry, 2009, 57, 8564.
https://doi.org/10.1021/jf901459e

[16] Kuorwel K., Cran M., Sonneveld K. et al.: Packaging Techn. and Sci., 2011, 24, 299.
https://doi.org/10.1002/pts.939

[17] Rodriguez-Lafuente A., Nerin C. and Batlle R.: J. Agricult. & Food Chemistry, 2010, 58, 6780.
https://doi.org/10.1021/jf100728n

[18] Rodriguez A., Batlle R. and Nerin C.: Progr. in Org. Coatings, 2007, 60, 33.
https://doi.org/10.1016/j.porgcoat.2007.06.006

[19] Kurek M., Moundanga S., Favier C. et al.: Food Control, 2013, 32, 168.
https://doi.org/10.1016/j.foodcont.2012.11.049

[20] Chiralt A., Martinez-Navarrete N., Martinez-Monzo J. et al.: J. Food Eng., 2001, 49, 129.
https://doi.org/10.1016/S0260-8774(00)00203-X

[21] Tovar B., Garcia H. and Mata M.: Food Research Int., 2001, 34, 207.
https://doi.org/10.1016/S0963-9969(00)00154-X

[22] Pozo-Bayon M., Guichard E. and Cayot N.: Food Rev. Int., 2006, 22, 335.
https://doi.org/10.1080/87559120600864829

[23] Rizzolo A., Gerli F., Prinzivalli C. et al.: LWT – Food Sci. & Techn., 2007, 40, 529.

[24] Cayot N.: Food Chemistry, 2007, 101, 154.
https://doi.org/10.1016/j.foodchem.2006.01.012

[25] Ruiz J., Quilez J., Mestres M. et al.: Cereal Chem. J., 2003, 80, 255.
https://doi.org/10.1094/CCHEM.2003.80.3.255

[26] Poinot P., Grua-Priol J., Arvisenet G. et al.: Food Res. Int., 2007, 40, 1170.
https://doi.org/10.1016/j.foodres.2007.06.011

[27] Ho C., Wan Aida W., Maskat M. et al.: J. Food Composition and Analysis, 2006, 19, 822.
https://doi.org/10.1016/j.jfca.2006.05.003

[28] Quilez J., Ruiz J. and Romero M.: J. Food Sci., 2006, 71, S423.
https://doi.org/10.1111/j.1750-3841.2006.00053.x

[29] Ramos M., Jimenez A., Peltzer M. et al.: J. Food Eng., 2012, 109, 513.
https://doi.org/10.1016/j.jfoodeng.2011.10.031

[30] Joseph P., Joseph K., Thomas S. et al.: Composites A, 2003, 34, 253.
https://doi.org/10.1016/S1359-835X(02)00185-9

[31] ASTM D 3895-07. Standard Test Method for Oxidative-Induction Time of Polyolefins by Differential Scanning Calorimetry [in:] Annual Book of ASTM Standards. Amer. Soc. for Testing and Materials, Philadelphia, PA 2007.

[32] Gutierrez L., Sanchez C., Batlle R. et al.: Trends in Food Sci. & Techn., 2009, 20, 92.

[33] Poinot P., Arvisenet G., Grua-Priol J. et al.: J. Cereal Sci., 2008, 48, 686.
https://doi.org/10.1016/j.jcs.2008.03.002

[34] Blanda G., Cerretani L., Cardinali A. et al.: LWT – Food Sci. & Techn., 2009, 42, 30.

[35] Persico P., Ambrogi V., Carfagna C. et al.: Polym. Eng. & Sci., 2009, 49, 1447.
https://doi.org/10.1002/pen.21191

[36] Dobkowski Z.: Polymer Degradation and Stability, 2006, 91, 488.
https://doi.org/10.1016/j.polymdegradstab.2005.01.051

[37] Alin J. and Hakkarainen M.: J. Appl. Polym. Sci., 2010, 118, 1084.

[38] Pomerantsev A. and Rodionova O.: Chemometrics and Intelligent Laboratory Systems, 2005, 79, 73.
https://doi.org/10.1016/j.chemolab.2005.04.004

[39] Yanishlieva N., Marinova E., Gordon M. et al.: Food Chemistry, 1999, 64, 59.
https://doi.org/10.1016/S0308-8146(98)00086-7

[40] Riga A., Collins R. and Mlachak G.: Thermochimica Acta, 1998, 324, 135.
https://doi.org/10.1016/S0040-6031(98)00530-9

[41] Hazzit M., Baaliouamer A., Faleiro M. et al.: J. Agricult. and Food Chemistry, 2006, 54, 6314.
https://doi.org/10.1021/jf0606104

[42] Mastromatteo M., Conte A. and Del Nobile M.: Food Eng. Rev., 2010, 2, 28.
https://doi.org/10.1007/s12393-010-9013-5