Agriculture Reference
In-Depth Information
to compensate for temperature fluctuations during storage
or shipping. It has been reported that such a membrane can
offer a dramatic change in permeability upon temperature
changes that is well matched with the increased respira-
tion rates of the contained fresh produce. As a result, the
package can maintain the optimum modified atmosphere.
The developed materials are based on side-chain crystalliz-
able (SCC) polymer technology (Collins, 2003). By vary-
ing the side-chain length, the melting points can be altered.
Unique characteristics of such SCC polymers lie in their
sharp melting transition (switch temperature) that can be
tailored to the specific requirements of the packaged com-
modities. BreatheWay packaging technology is of benefit
to high-respiring or fresh-cut fruits such as bananas, Galia
melons, blueberries, and cherries.
A new active packaging containing cinnamon essential
oil as active agent incorporated and attached to plastic pack-
aging was experimented to extend the shelf life of peach
fruit (Montero-Prado et al., 2011). The percentage of in-
fected fruit in the active label packaging was 13% com-
pared to 86% in the nonactive packaging after 12 days of
storage at room temperature. Significant differences were
obtained for weight loss (3.4% less at 12 days of stor-
age) and firmness (more than 15.9N at 12 days) during
storage. It has been demonstrated that cinnamon oil in-
hibits the activity of lipoxygenase, and the use of the ac-
tive packaging somehow influences the activity of some
selected enzymes. Sensory analysis showed that most pos-
itive descriptors were not significantly different from the
optimum quality level (day 0) for peaches stored in the
active package after 12 days at room temperature. No cin-
namon or off-flavor was detected by the panelists in any
sample.
Time-temperature indicators (TTIs) can be used to mon-
itor temperature profiles during handling, storage, and dis-
tribution throughout the supply chain, especially in a cold
chain. With the use of these indicators, temperature changes
beyond a set limit can be determined. TTIs are becom-
ing increasingly important for global trade, particularly for
tracking and tracing. They have been developed based on
various principles: by color changes caused by chemical
polymerization (Fresh-Check; SmartPak); by diffusion of
a chemical solute (3M); or by hydrolization of a lipid sub-
strate resulting in a pH change (Han et al., 2005).
Ripeness indicators are used to monitor the ripening
stage of a fruit, which is generally correlated with the
quality and maturity of the fruit; this, in turn, affects
consumer acceptance. Without changes in color and/or ap-
pearance, the ripening stages of these fruits cannot be vi-
sually distinguished which, in turn, affect consumers' buy-
ing decisions. Ripeness indicators can also be used as an
unbiased tool for wholesale trading of fruits. Microbial
indicators—sometimes referred to as spoilage indicators,
pathogen indicators, or freshness indicators—are aimed at
informing consumers about the microbiological safety of
food products. These have gained increasing interest for use
with processed fruits, as food safety has become a serious
global concern.
RFID technology is likely to be a significant part of
many industries, including the food industry, particularly
in relation to food safety and security issues. RFID uses
the radio frequency portion of the electromagnetic spec-
trum to acquire data remotely from tags within their read
range. The data can then be used to generate automatic
shipping and receiving documents, track inventories, and
uniquely identify and track individual items. RFID devices
act very similarly to bar codes, except they do not require a
“line of sight” to identify them. RFID offers greater visibil-
ity and traceability of the food supply chain. Hence RFID
can help companies increase sales, improve productivity,
reduce counterfeiting, and reduce product shrinkage. In ad-
dition, accurate information by using RFID can result in
better inventory control. This can lead to greater consumer
satisfaction. In the near future, RFID will be integrated into
individual product-package systems for the global food
trade and supply chain.
Nanocomposite packages can be considered as smart
packaging. These are predicted to make up a significant
portion of the food and beverage packaging market in the
future. Some of the applications associated with nanotech-
nology include improved taste, color, flavor, texture, and
consistency of foodstuffs; increased absorption and
bioavailability of food; and the development of new food
Intelligent packaging for fresh tropical
and subtropical fruits
Intelligent packaging refers to packaging that can inform
and/or communicate with the user about the food's prop-
erties or history records of the food (Rooney, 2005). There
are various intelligent packaging technologies currently
being used for fresh and processed fruits. These pack-
aging technologies can be classified by their functions:
as time-temperature indicators, mechanical shock indica-
tors, ripeness indicators, and microbial indicators. Most of
these inform consumers of a product's information by color
change. Other types of indicators also have enhanced com-
munication efficiency between products and consumers
throughout the supply chain. These include bar codes,
RFID, and other devices used for traceability, antitheft,
and anticounterfeiting.
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