Extending the shelf-life of fresh-cut produce through active packaging

 

 

 

Rafael Gavara,* Ramón Catalá and Pilar Hernández-Muñoz

Instituto de Agroquímica y Tecnología de Alimentos, CSIC, Burjassot, Valencia, Spain

 

 

 

Abstract

Purpose of review: Fresh-cut produce requires adequate protection in order to maintain quality and safety throughout distribution and commercialisation. Active packaging is becoming an emerging technology for controlling diverse deterioration processes or enhancing the quality of diverse food products. This article reviews several commercial active materials that are being used successfully in food packaging.

Findings: There is extensive literature on active packages and materials that include studies of diverse combinations of substrate/active, but only a few deal with their practical application on fresh-cut produce. Active systems can control the concentration of diverse gases and vapours such as oxygen, carbon dioxide, ethylene or relative humidity, within the package headspace and can be used to control microbial growth, the main deterioration mechanism during commercialisation of fresh produce. Several studies present potential applications for the protection of fresh-cut products, although there are very few reports that focused on the practical applications of these products.

Directions for future research: The development and use of novel active packaging systems should be extended to most food products, providing successful solutions to increase shelf-life of fresh-cut produce with improved quality and safety.

 

Keywords: active packages; oxygen scavengers; ethylene control; humidity control; antifog agents; antimicrobial active packaging

 

Stewart Postharvest Review 2009, 4:2

Published online 01 August 2009

doi: 10.2212/spr.2009.4.2