Modified Atmosphere Packaging for Fresh-Cut Fruits and Vegetables E-Book

• Herausgeber: John Wiley & Sons
• Kategorie: Fachliteratur
• Sprache: Englisch

Seitenzahl: 581

Veröffentlichungsjahr: 2011

Beschreibung

Modified Atmosphere Packaging for Fresh-cut Fruits and Vegetables provides comprehensive coverage of all aspects of modern MAP technologies for fresh-cut fruits and vegetables. Coverage begins with the general MAP concept and application by introducing the concept of MAP, how MAP works for fresh-cut produce and the benefits and shortfalls of MAP in its application. The book then discusses the basic aspects of MAP - packaging materials and machinery. In these sections, the book addresses not only the general information about MAP materials, but also supplies examples to introduce the new packaging films and their successful application in produce and fresh-cut fruits and vegetables. Unique chapters and sections in the book include relevant patents for MAP, commercial practices and MAP packaging machinery. Generally, packaging machinery is only included in books specifically covering packaging engineering. Coverage of this important aspect is included in the book since fresh-cut manufacturers spend much more time in the day-to-day operations on packaging machinery and systems as compared to packaging film materials. In the final section, Modified Atmosphere Packaging for Fresh-cut Fruits and Vegetables highlights the latest developments in the packaging industry and how they could impact the fresh-cut industry.

Leseprobe

Contents

Cover

Half Title Page

Title Page

Copyright

Contributors

Preface

Half Title Page

1: Introduction

Part I: Foundational Principles

2: Mathematical Modeling of Modified Atmosphere Packaging

Introduction

Respiratory Rate Measurements and Designs

Effect of Temperature on Respiratory Rate

Effect of O2 and CO2 Concentration on Respiratory Rate

MAP Modeling

Models for Perforated MAP

Conclusions

3: Respiration and Browning Discoloration of Fresh-Cut Produce in Modified Atmosphere Packaging

Introduction

Respiration

Browning Discoloration

Conclusion

4: Fresh-Cut Produce Microbiology of Modified Atmosphere Packaging

Introduction

Modified Atmosphere Packaging (MAP)

Spoilage Microorganisms in MAP Fresh-Cut Produce

Foodborne Pathogens in MAP Fresh-Cut Produce

Conclusion

5: Sensory and Sensory-Related Quality of Fresh-Cut Produce under Modified Atmosphere Packaging

Introduction

Fresh-Cut Fruits

Fresh-Cut Vegetables

Conclusion

6: Phytochemical Changes of Fresh-Cut Fruits and Vegetables in Controlled and Modified Atmosphere Packaging

Introduction

Phytochemicals in Fruits and Vegetables

Phytochemical Changes Associated with CA and MAP in Fruits

Phytochemical Changes Associated with CA and MAP in Vegetables

Conclusion

7: Active Modification of Atmospheres in Packages

Introduction and Background Information

Active Modification of Atmospheres in Packages Using Gas Emitters and Absorbers

Using Gas Flushing to Actively Modify Atmospheres in Packages

Part II: Strategies and Tools

8: Polymeric Films Used for Modified Atmosphere Packaging of Fresh-Cut Produce

Introduction

Polyolefins or Polyalkenes

Vinyl Compound Polymers or Polymers with Substituted Olefins

Polyesters

Variables Affecting Permeability of Polymeric Films

Glossary

9: Breatheway® Membrane Technology and Modified Atmosphere Packaging

Introduction

Challenges in Packaging Fresh Produce

Breatheway® Membrane Technology

Package Ratio

Pressure Equalization in MAP Packages

Packages That Increase in Permeability With Temperature

Temperature Switch

Fresh Produce Packages for the Military

Summary

10: Microperforated Films for Fresh Produce Packaging

Benefits of Microperforations in Fresh Produce Packaging

Pros and Cons for Microperforations

Limits of Polymeric Materials (Continuous Films) for Integral Packs with No Microperforations

Technical Demands for the Effective Application of Microperforated Packaging

Microperforations and Some Typical Fresh Produce Applications

Other Interesting Applications for Microperforations in Fresh Produce

11: Modified Atmosphere Packaging Machinery Selection and Specification

Introduction

General Equipment Considerations

Product and Package

Suppliers

Equipment Selection

Conclusion

12: Hygienic Design of Machinery

Part III: Execution and Trade Setups

13: Nanostructure Packaging Technologies

Introduction

Nanocomposite Technologies

Active/Intelligent Packaging Based on Nano Titanium Dioxide

Acceptance and Safety Issues of Nanomaterial for Food Packaging

Conclusions

14: Active Packaging for Fresh-Cut Fruits and Vegetables

Introduction

Physiological Changes of Fresh-Cut Fruits and Vegetables during Ripening and Minimal Processing

Packaging Requirements of Fresh-Cut Fruits and Vegetables

Active Packaging for Fresh-Cut Fruits and Vegetables

Legislation on Active and Intelligent Packaging

Conclusions

15: Packaging Sustainability for Modified Atmosphere Packaging of Fruits and Vegetables

Overview of Packaging Sustainability for Modified Atmosphere Packaging of Fruits and Vegetables

Achieving More Sustainable Packaging MAP for Fruits And Vegetables

Alternative Polymer Materials for MAP of Fruits and Vegetables and Sustainability

Conclusion

Index

Modified Atmosphere Packaging for Fresh-Cut Fruits

This edition first published 2011 © 2011 by Blackwell Publishing Ltd.

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Library of Congress Cataloging-in-Publication Data

Modified atmosphere packaging for fresh-cut fruits and vegetables / editors, Aaron L. Brody, Hong Zhuang, Jung H. Han. p. cm. Includes bibliographical references and index. ISBN 978-0-8138-1274-8 (hardback) 1. Vegetables–Packaging. 2. Fruit–Packaging. 3. Packaging machinery. I. Brody, Aaron L. II. Zhuang, Hong. III. Han, Jung H. TX612.V4M63 2011 688.8–dc22 2010041008

A catalogue record for this book is available from the British Library.

This book is published in the following electronic formats: ePDF 9780470959046; Wiley Online Library 9780470959145; ePub 9780470959107

Contributors

M. Margaret Barth (Chapters 3 and 5) Responsible Source Lake Forest, Illinois, USA

Aaron L. Brody, Editor Packaging/Brody, Inc. Duluth, Georgia, USA and Department of Food Science and Technology University of Georgia Athens, Georgia, USA

Alan Campbell (Chapter 7) Packaging & Manufacturing Department of Food Manufacturing Technologies Campden BRI Chipping Campden, Gloucestershire, U.K.

Kenny Chuang (Chapter 4) Mead Johnson Nutrition Co. Glenview, Illinois, USA

Raymond Clarke (Chapter 9) Apio Inc. Guadalupe, California, USA

Xuetong Fan (Chapters 3 and 5) Eastern Regional Research Center, ARS, USDA Wyndmoor, Pennsylvania, USA

Roger Gates (Chapter 10) R. W. Gates Packaging, Inc. Cary, Illinois, USA

Jung H. Han, Editor (Chapter 14) PepsiCo Advanced Research Plano, Texas, USA

Loong-Tak Lim (Chapter 13) Department of Food Science University of Guelph Guelph, Ontario, Canada

Qiang Liu (Chapter 2) Guelph Food Research Centre Agriculture and Agri-Food Canada Guelph, Ontario, Canada

G. F. Mehyar (Chapter 14) Department of Nutrition and Food Technology University of Jordan Amman, Jordan

Curtis Rempel (Chapter 2) Richardson Centre for Functional Foods and Nutraceuticals University of Manitoba Winnipeg, Manitoba, Canada

Claire Koelsch Sand (Chapter 15) Stillwater, Minnesota, USA and Adjunct faculty member: Michigan State University, Rochester Institute of Technology, and University of Florida

Chris van Wandelen (Chapters 11 and 12) CVP Systems, Inc. Downers Grove, Illinois, USA

Jun Yang (Chapter 6) PepsiCo Fruit & Vegetable Research Center Plano, Texas, USA

Yachuan Zhang (Chapter 2) Guelph Food Research Centre Agriculture and Agri-Food Canada Guelph, Ontario, Canada

Hong Zhuang, Editor (Chapters 1, 3, 5, and 8) South Atlantic Area, ARS, USDA

Preface

Fresh-cut fruits and vegetables are “any fresh fruit or vegetable or any combination thereof that has been physically altered from its original form, but remains in a fresh state” (IFPA, International Fresh-Cut Produce Association). Fresh-cut fruits and vegetables provide consumers convenience with healthy components of fresh produce and fresh-like taste. They have been the most rapidly growing convenient food products in history. Modified atmosphere packaging, commonly called MAP, is a technique used for prolonging the shelf-life period of fresh or processed foods by modifying the air (20.9% oxygen, 71% nitrogen, and 0.03% carbon dioxide) surrounding the food in the package to a different composition. MAP plays a key role in the success of fresh-cut produce products that are prepared at central facilities and sold in retail stores or used by foodservice businesses.

Since fresh-cut fruits and vegetables have become so popular, the research and development in this area has been extensively reviewed in the past decade, and MAP has been included in almost every published monograph on fresh-cut fruits and vegetables. However, the discussions on MAP have been mostly limited to MAP theories and physiological and quality effects. More than three years ago, when Dr. Aaron Brody, Dr. Jung Han, and Dr. Hong Zhuang worked together to review the ideas behind this book and the books that have been published, we felt that Modified Atmosphere Packaging for Fresh-Cut Fruits and Vegetables would be very valuable to fresh-cut industry and research; however, we had to make this book distinct from the other published monographs. Dr. Brody specifically suggested making this book aim at the end users in the fresh-cut industry. To achieve this goal, we should try to invite as chapter contributors those who worked or had experience with the fresh-cut industry practice.

Having this basic target in mind, we designed this book to benefit those who are currently working in the fresh-cut industry and are dealing with packaging in their day-to-day operations, including the R&D personnel, on-line managers, and operation machine engineers. Therefore, we wanted this book to not only have the basics of MAP but also to be the sharing of working experiences.

The book consists of three parts: (1) “Modified Atmosphere Packaging,” which covers the fundamental theories and physiological and quality effects of MAP on fresh-cut fruits and vegetables; (2) “Modified Atmosphere Packaging Materials and Machinery,” which covers the films and machines that are most commonly used in the fresh-cut industry; (3) “Novel Packaging Technologies,” which discusses the latest packaging innovations and their potential impact on fresh-cut fruit and vegetable products.

This book would not have been possible without the contributions of the chapter authors. They kept their commitments and took valuable time from their busy work and family activities to write these chapters. We really appreciate their willingness to share their invaluable experiences and expert knowledge, as well as working within a tight schedule. Also, we specially thank commissioning editors of Blackwell Publishing, Mark Barrett and Susan Engelken, for their encouragement, valuable suggestions, and patience during the book preparation process and Blackwell Publishing staff to have this book finally completed.

Aaron L. Brody Hong Zhuang Jung H. Han

Modified Atmosphere Packaging for Fresh-Cut Fruits

1 Introduction

Hong Zhuang

Fresh-cut fruits and vegetables are minimally or lightly processed produce that offer consumers ready-to-eat or ready-to-use fruit and vegetable products. They are convenient, healthful, and in a fresh-like state. Processing of fresh-cut produce involves sorting, cleaning, washing, trimming/peeling/deseeding/coring, and cutting (such as chopping, slicing, shredding, chunking, and dicing). Fresh-cut fruits and vegetables are prewashed and packed in bags or containers without any thermal treatments. They used to be called minimally or lightly processed produce and are the most rapidly growing convenient food category in history (Shewfelt 1987; Huxsoll et al. 1989; Brecht et al. 2004; Christie 2008). Sales of fresh-cut fruits and vegetables are approximately $12 billion per year in the North American foodservice and retail markets, and they now account for 17% of all produce sales (Christie 2008). The largest portion of US fresh-cut vegetable sales at retail is fresh-cut salads, with sales of nearly $5 billion (Christie 2009). Retail fresh-cut fruit products are the fastest growing fresh-cut produce. In 2004, 3.5 million units of fresh-cut fruit were sold, bringing in $719 million in sales. Between January and February 2005, those numbers were up 17% over 2004 (Warren 2005).

The success of fresh-cut fruit and vegetable products in the marketplace has been made possible by modified atmosphere packaging (MAP) innovations, as well as improvements in the chill chain and processing technology (Gorny 1997). MAP is a packaging technology that modifies or alters the gas composition around the products in food packages from normal air (20.95% O2, 78.09% N2, 0.93% argon, and 0.038% CO2) to provide an atmosphere for increasing the shelf life and maintaining the quality of the food. In some of the literature or communications, controlled atmosphere (CA) and modified atmosphere (MA) are often used interchangeably, but they do have different meanings. Although in CA storage the beneficial atmosphere around the product is also different from air as in MA, the gas composition is continuously monitored and adjusted and the product is usually stored in storage rooms or transportation containers. In contrast, in MA packaging, the gas composition is not closely monitored (it might be controlled by using a gas-scavenging sachet; in this case, the MAP could be classed as CA packaging) and the product is more limited in a package, such as a plastic bag or rigid container. Modification of the atmosphere in MAP may be achieved either actively or passively. One of the active MAP examples is gas flushing, or displacing the air with a controlled, desired mixture of gases in packages before sealing. Passive modification occurs as a consequence of the food's respiration and/or the metabolism of microorganisms associated with the food and the permeation of gases through the packaging materials. However, for the fresh-cut fruit and vegetable products, which require O2 for their freshness and continue using O2 and release CO2 after processing, no matter which MA method (active MAP, passive MAP, or CAP) is employed, the equilibrated internal atmosphere is partly or wholly dependent upon the factors that control the passively modified atmosphere. In other words, it depends on the equilibrium between the respiration rate of cut produce and the permeability of the packaging materials.

Using a modified or controlled atmosphere to maintain or extend the quality of food is not really a new technology. Based on ancient writings, it can be traced back at least 2,000 years to underground grain storage. In this case, the underground storage room was dangerous to enter, a likely result of atmosphere modification with O2 depletion and CO2 accumulation due to the respiratory activity of the grain. The modified atmosphere was unintentional, although probably beneficial, and presumably protected the grain from rodent and insect pests, thereby preserving the quality and storage life of the grain (Beaudry 2007).

The first recorded scientific investigation into the effect of MA on fruit ripening was conducted by Berard, a professor at the school of pharmacy at Montpellier in France, who published his findings in 1821, which showed that harvested fruits utilize O2 and give off CO2. Fruits placed in an atmosphere deprived of O2 did not ripen as rapidly as in air (Robertson 2006).

Franklin Kidd initiated the first intensive and systematic research on CA storage of fruits in England in 1918. He used various storage temperatures and atmospheres with different fruits. The atmospheres were generated by fruit respiration and were dependent on the O2 consumed and the CO2 evolved by the fruit within a gastight building (Robertson 2006).

In 1930, Killefer in England demonstrated that lamb, pork, and fish remained fresh twice as long in 100% CO2 compared with storage in air at chill temperatures (Robertson 2006). On the basis of research discoveries of MAP and meat quality, practical application of controlled or modified atmosphere was made in the shipment of chilled beef carcasses from Australia to England in the early 1930s with an atmosphere of 10% CO2 and a temperature of –1°C providing a storage life of 40–50 days without spoilage (Inns 1987).

In the 1940s, mathematic modeling was introduced to MAP. Platenius (1946), using permeability data, determined that the diffusion rate of O2 through transparent films available at the time was inadequate to meet respiratory demands of the packaged produce. Allen and Allen (1950) noted that MAP suppressed ripening in tomatoes and suggested that polymers needed to be perforated if sealed or that polymers with higher permeability to O2 were needed.

The first significant trials of retail size MAP took place in the late 1950s, with vacuum-packed meat, fish, and coffee (Inns 1987). Commercial application of MAP has steadily increased since then.

In the 1970s, reports and patents were published on using MAP to extend the shelf life of fresh-cut vegetables and pre-prepared and bagged cut salads and lettuce. Priepke et al. (1976) investigated refrigerated storage of prepackaged salad vegetables and sealed mixed vegetable salads with either air or an atmosphere containing 10.5% CO2 + 2.25% O2. After 2 weeks of storage at 4.4°C in packages, they found that the modified initial headspace was beneficial for the shelf life of fresh-cut salads. Rahman et al. (1976) published a method for extending the storage life of cut lettuce and claimed that shelf life was significantly extended by washing and packing cut lettuce in bags of vinylidine chloride–vinyl acetate copolymer film with low O2, CO2, and water vapor transmission rates. Dave (1977) patented a method (including package) for storing cut leafy vegetables and reported that the shelf life of the chlorine-washed and shredded lettuce and chopped green cabbage packaged in a polyester film was between 3 and 4 weeks, significantly longer than the shelf life of about 8–10 days in a conventional polyethylene bag. In 1980, Woodruff filed a patent (Woodruff 1980) and demonstrated that to extend shelf life, cut vegetables (including shredded and chopped lettuce, shredded red cabbage, cut broccoli, cauliflower, and celery) needed to be placed in enclosures, such as low density polyethylene bags, permeable to CO2, CO, and O2. He concluded that the permeability of packaging materials for cut vegetables should be sufficient to prevent the CO2 concentration from rising much above 20% by volume, and to prevent the oxygen concentration from falling much below about 2% by volume.

In the 1980s, several reviews were published on the research and development of the MAP for fresh-cut produce. McLachlan and Brown (1983) summarized the emerging use of atmosphere control in the retail pack of ready-to-eat prepared produce and concluded that in the type of package tested the final atmosphere attained is a result of product respiration, gas permeation through the packaging film, type and amount of produce, film type and thickness, and holding temperature. Careful selection of all conditions is therefore necessary to prevent a potentially injurious or microbiologically hazardous atmosphere from developing. Barmore (1987), in his review on packing technology for fresh and minimally processed fruits and vegetables, pointed out that MAP represented a new technology that can be used to extend the shelf life of minimally processed produce. Myers (1989) discussed the packaging conditions for minimally processed fruits and vegetables in his review published in Food Technology. In the same year (1989), Fresh Express, the biggest fresh-cut produce maker in the United States, created the first ready-to-eat packaged garden salad available in grocery stores nationwide. Since then, total sales for MA packaged fresh-cut fruits and vegetables has increased from near zero (Beaudry 2007) to approximately $12 billion in North America by 2009 (Christie 2008). Fresh-cut produce varieties have expanded from lettuce-based salads to almost every major produce commodity with different cuts, blends, and package methods and sizes for both the foodservice and retail markets. With this rapid development, research on identifying optimal MAP conditions (including packaging methods, packaging sizes, films with different gas permeabilities, and storage conditions) for individual commodities (or individual fresh-cut produce products) and using mathematical models to predict the best MAP gas compositions in bags for different fresh-cut produce products has exploded. The package methods have been developed from passive MAP to active MAP. The packaging materials have been developed from regular polyethylene and polypropylene to intelligent membrane packaging and from nonperforated or macroperforated film to microperforated film.

Although MAP is a key element for fresh-cut products, the reviews of the development in MAP for fresh-cut fruits and vegetables have been published only as parts of a fresh-cut monograph. It is time to have a specific treatise dedicated to the MAP for fresh-cut produce. Modified Atmosphere Packaging for Fresh-Cut Fruits and Vegetables was designed as such a treatise and covers several aspects of MAP technologies for fresh-cut fruits and vegetables. The application of MAP in the fresh-cut industry is the special interest of this book and is covered intentionally.

The book (Part 1) begins with chapters on the basic principles of MAP, including the mathematical modeling of MAP for fresh-cut produce and the effects of MAP on the physiology and biochemistry, microbiology, quality, and healthy components (phytochemicals) of fresh produce. For an overall review of MAP fundamentals, MAP theory is introduced by mathematical modeling rather than by a generic summarization. For the physiological and biochemical bases of fresh-cut fruits and vegetables for MAP, only respiration and browning discoloration of fresh-cut produce are comprehensively discussed. For quality impacts of MAP, a review has been written based on produce commodities.

Subsequently, in Part 2 the book discusses packaging materials and machinery for MAP, with not only the basic information about thermoplastic MAP films and machinery, but also two examples of emerging films, microperforated films and Breatheway® membrane (a component of intelligent films), which have been showing potential application for fresh-cut fruit and vegetable products. Raymond Clarke with Apio Inc. was invited to detail Apio's intelligent film (Breatheway® membrane) technology and its application with produce. Roger Gates was invited to share his personal experiences with the application of microperforated films for fresh-cut products. Chris van Wandelen, Vice President of CVP Systems, Inc., a packaging equipment manufacturer, is a contributor for MAP machinery and hygienic design for fresh-cut business.

In Part 3, nanostructure packaging, active packaging (including antimicrobial packaging), and packaging sustainability, the three latest trends and developments in food packaging technologies, are introduced by experts in each selected area for researchers who are looking for new opportunities to improve MAP for fresh-cut fruit and vegetable products.

I hope that this book will be valuable to fresh-cut industry and research, and I hope it will provide all readers, including fresh-cut academic researchers, fresh-cut R&D personnel, and fresh-cut processing engineers, with unique, essential, and helpful information about MAP theory and application.

References

Allen AS and Allen N. 1950. Tomato-film findings. Mod Packag 23:123–126, 180.

Barmore CR. 1987. Packing technology for fresh and minimally processed fruits and vetetables. J Food Qual 10:207–217.

Beaudry R. 2007. MAP as a basis for active packaging. In: Wilson CL, editor. Intelligent and Active Packaging for Fruits and Vegetables. Boca Raton, FL: CRC Press, pp. 31–55.

Brecht JK, et al. 2004. Fresh-cut vegetables and Fruits. Hortic Rev 20:185–251.

Christie S. 2008. Some segments see triple-digit increases. Fresh Cut (January). http://www.freshcut. com/pages/arts.php?ns=794 (accessed May 2010).

Christie S. 2009. New packaging, promotions “re-invent” the bagged salad line. Fresh Cut (December). http://www.freshcut.com/pages/arts.php?ns=1562 (accessed May 2010).

Dave BA. 1977. Package and method for packaging and storing cut leafy vegetables. US Patent 4,001,443.

Gorny JR. 1997. Modified atmospheres packaging and the fresh-cut revolution. Perishables Handl Newslett 90:4–5.

Huxsoll CC, Bolin HR, and King AD. 1989. Physicochemical changes and treatments for lightly processed fruits and vegetables. ACS Symp Ser 405:203–215.

Inns R. 1987. Modified atmosphere packaging. In: Paine FA, editor. Modern Processing, Packaging and Distribution Systems for Food, Volume 4. Glasgow, UK: Blackie, pp. 36–51.

McLachlan A and Brown TH. 1983. The suitability of fruits and vegetables for marketing in forms other than canned and frozen products. Technical Memorandum/Campden Food Preservation Research Association No. 353.

Myers RA. 1989. Packaging considerations for minimally processed fruits and vegetables. Food Technol 43:129–131.

Platenius H. 1946. Films for produce: their physical characteristics and requirements. Mod Packag 20:139–143, 170.

Priepke PE, Wei LS, and Nelson AI. 1976. Refrigerated storage of prepackaged salad vegetables. J Food Sci 41:379–382.

Rahman AR, et al. 1976. Method of extending the storage life of cut lettuce. US Patent 3,987,208.

Robertson GL. 2006. Food Packaging Principles and Practice, 2nd ed. Boca Raton, Fla, London, New York: CRC Taylor & Francis.

Shewfelt RL. 1987. Quality of minimally processed fruits and vegetables. J Food Qual 10:143–156.

Warren K. 2005. Category offers promise for processors, retailers. Fresh Cut. June. http://www. freshcut.com/pages/arts.php?ns=117, (accessed May 2010).

Woodruff RE. 1980. Process and package for extending the life of cut vegetables. US Patent 4,224,247.

Part I

Modified Atmosphere Packaging

3 Respiration and Browning Discoloration of Fresh-Cut Produce in Modified Atmosphere Packaging

Hong Zhuang, M. Margaret Barth, and Xuetong Fan

Introduction