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Humidity control is one of the biggest challenges in modified atmosphere and humidity packaging (MAHP) of fresh horticultural products, especially those of high transpiration rate. Humidity absorbing trays containing active moisture absorber substance in the structure have been recently emerged as a potential solution in this area. Here packaging of strawberries using two different humidity absorbing trays of different moisture absorption capacity named T0 and T12, under fluctuating ambient conditions was simulated using an integrated mathematical modeling approach and validated experimentally. The model considered transpiration and respiration behavior of fresh produce, moisture absorption by packaging tray, gas and water vapor permeation through the perforated packaging film to predict changes in relative humidity of packaging headspace as well as moisture condensation within the package. Based on RMSE values, there was a good agreement between predicted and measured data of humidity, moisture loss, absorption and condensation inside the package. The RMSE values for prediction of the headspace humidity were 1.28, 2.38 and 4.34 and corresponding R2 values were 0.71, 0.86 and 0.87 for control, T0 and T12 packages, respectively. Further simulations were made to design MAHP for strawberry using T12 tray and appropriate number of perforations in packaging film under different conditions of fruit mass and ambient temperature. For example, using 1 perforation of 0.8 mm diameter for 6 days storage of a 400 g strawberry package under 15 °C ambient temperature, resulted in desired gas composition of O2 (7.0%) and CO2 (12.6%), while preventing humidity saturation and consequent moisture condensation by keeping in-package equilibrium humidity at 97.6% and maintaining fruit mass loss less than 0.3%.

Natural antioxidants are mixtures of different components with their specific partition and diffusion coefficients and the exact description of the release kinetics into foods is, therefore, complex. For practical application however, the interest should be focused on the antioxidant effect rather than on the single compounds release, i.e., it is an approximation to describe the release of a mixture by treating it as single substance. The evaluation of such approach was subject of this study. Film samples coated with Shellac (Shel) and cellulose nitrate (NC), containing olive leaf extract (OLE) and grape pomace extract (GPE) at different concentrations were put in contact with three food simulants, namely W (water), A (10% ethanol) and D1 (50% ethanol), and the antioxidant capacity was assessed by suitably modified ABTS test. The equilibrium antioxidant capacity increased from W to A and D1 for GPE and OLE: the antioxidant levels attained films containing GPE were 0.272, 0.483 and 0.728 Trolox mEq/L at 5% concentration, and 0.705, 0.786 and 0.893 Trolox mEq/L at 10% concentration for W, A and D1 simulants, respectively. The method was also effective at comparing the lacquer retention performances, NC being more effective than the Shel, i.e., it showed a faster release of antioxidant compounds.

Major postharvest challenge of mushroom includes high transpiration rate resulting in rapid weight loss and the risk of water vapour condensation inside the package, which results in accelerated deterioration in quality and decay. Thus, this study investigated the transpiration behaviour of mushroom under various combinations of storage temperature (4, 12 and 20 °C) and relative humidity (RH) (76, 86, 96 and 100%) and assessed the impact of salt embedded humidity-regulating tray on humidity and condensation behaviour in mushroom package at 7 °C and 85% RH. The impact of humidity-regulating and control-polypropylene (control-PP) trays on condensation and quality of mushroom was evaluated after 6 days. Despite the saturated RH condition, across all temperatures studied, mushrooms stored at 100% RH lost moisture at the rate of 0.03-0.22 mg kg−1 s−1. Humidity-regulating tray maintained a stable RH (93%) inside the package and it absorbed 4.1 g of water vapour within 6 days at 7 °C and 85% RH storage condition. Humidity-regulating tray better maintained the quality of mushrooms compared to control-PP tray, but it absorbed only 4.1 g of water vapour in 6 days which was not enough to prevent water condensation in the package headspace for mushrooms.

PurposeThe purpose of this paper is to review the recent trends in the development of active packaging (AP) for foods.Design/methodology/approachThe most up‐to‐date and pertinent studies within the literature have been included and summated in this paper.FindingsFresh foods are widely consumed and are becoming a major component of the international food market. During the last decades, the social and scientific modernization, the boom in customer's needs and demands, along with the major changes in the way food products are manufactured, distributed and retailed, led to the development of alternative or novel methods for the production and preservation of food products. This review will present the most comprehensive and current overview of the widely available, scattered information about the different AP technologies for the control of various critical parameters responsible for the quality and shelf life of fresh foods with an interest to stimulate further research to optimize different quality parameters.Originality/valueThis paper offers a holistic view that would guide a reader to identify the recent developments in the field of AP.

Postharvest browning of Agaricus mushrooms is a severe problem that reduces the shelf life of harvested mushrooms because of their continued respiration and biochemical activity. There are no simple answers and no single treatment is known to limit overall quality deterioration. However, there are several strategies that are being implemented in order to reduce the rate of respiration for mushrooms. Packaging technology is the common denominator that allows us to implement these strategies and thus is key to quality preservation. In this review, first, the major factors involved in postharvest quality deterioration are discussed and then technological advances/methods used to counteract these hurdles are presented.

Purpose - The purpose of this paper is to review the new trends in plastic additives, with special focus on developments in food packaging materials. Design/methodology/approach - Phenomenological research has brought awareness and increased insight into the role of various plastic additives on the packaging of foods. The approach is based on the current trends and the industrial protocols for the additives used in plastic polymer processing for the development of food packaging materials. Findings - Packaging of foodstuffs is a dynamic process which continually responds to the changes in supply and demand which are the result of adaptations to the varying demands of the consumer, changes in retail practices, technological innovations, new materials and developments in legislation, especially, with respect to environmental concerns. A wide range of additives is available for enhancing the performance and appearance of food packaging, as well as improving the processing of the compound. Polymer additives are important areas of innovation for packaging materials. Originality/value - The paper reviews and summarizes the recent developments in the functionality of different additives, along with their advantages and disadvantages, currently being used to enhance the properties of food packaging materials that can positively influence the environment within the packaging for the increased demand for raw or processed foods.

Due to increased demands for greater stringency in relation to hygiene and safety issues associated with fresh food products, coupled with ever-increasing demands by retailers for cost-effective extensions to product shelf-lives and the requirement to meet consumer expectations in relation to convenience and quality, the food packaging industry has rapidly developed to meet and satisfy expectations. One of the areas of research that has shown promise, and had success, is modified atmosphere packaging (MAP). The success of MAP-fresh meat depends on many factors including good initial product quality, good hygiene from the source plants, correct packaging material selection, the appropriate gas mix for the product, reliable packaging equipment, and maintenance of controlled temperatures and humidity levels. Advances in plastic materials and equipment have propelled advances in MAP, but other technological and logistical considerations are needed for successful MAP systems for raw chilled meat. Although several parameters critical for the quality of MA packed meat have been studied and each found to be crucial, understanding of the interactions between the parameters is needed. This review was undertaken to present the most comprehensive and current overview of the widely available, scattered information about the various integrated critical factors responsible for the quality and shelf life of MA packed meat with an interest to stimulate further research to optimize different quality parameters.