乙烯
活性包装
食品科学
自然(考古学)
化学
材料科学
高分子科学
园艺
食品包装
生物
有机化学
古生物学
催化作用
作者
Afreen Sultana,Anushikha,Sampat Singh Bhati
出处
期刊:Apple Academic Press eBooks
[Apple Academic Press]
日期:2024-03-15
卷期号:: 145-167
标识
DOI:10.1201/9781003415701-6
摘要
Fruits and vegetables are always in demand due to their nutritional worth and health-promoting properties. The demand for fresh produce that has been preserved without any treatment or addition of additives has increased as consumer awareness has grown. Ethylene is a phytohormone that causes fruits and vegetables to mature faster. Fresh food ripening can be delayed and shelf life extended by adopting an ethylene scavenging packaging technique. One of the strategies for preserving the freshness of fresh fruit and minimizing undesired changes is active packaging. The numerous natural clay-based ethylene scavengers and new technologies recently developed for the effective removal of ethylene are summarized in this chapter. The clays zeolite and halloysite are often employed for ethylene adsorption. Zeolite, halloysite nanotube, sepiolite, smectite, and Japanese oya stone are some of the most often utilized clays for ethylene adsorption. The basic mechanism of ethylene removal by these scavengers is reviewed, along with many applications in the food packaging industry. Several studies have suggested that acid treatment, cation exchange, or 146some other approach can be used to improve the ethylene adsorption effectiveness of clays. These scavengers can be included into the packaging system by impregnating the film or in the form of sachets, and spraying is also being examined in certain research. However, using a natural claybased ethylene scavenger for active packaging has the potential to prevent fresh fruits and vegetables from ripening, hence, preserving quality and prolonging shelf life.
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