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
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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.
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