Progress 10/01/11 to 09/30/16
Outputs
Target Audience:(1) growers (2) package end users (3) produce industry Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?(1) Graduate students: Natalie Page, Hunter Gartner, Maruscha Pranata, Edward Szczygiel, Patrick Abeli, Georgios Koutsimanis, Xueying Zhong, Chelsea N. Kaminski, Andrew Scollon, Victor Jayeola; (2) Undergraduate students: Shelby Curlew, Katherine Pangori, Emily Huston, Brianne Dowdall, Alexis Cardoze, Yamil Pietri, Eric Lausch, James Richardson, Kyle Workman, Nathan Vanderschaaf; Michael L. Pokryfki, Colleen Anthes; (3) Research Associates: Dr. Sangeeta Chropra, Dr. Sangram Dhumal, Dr. Kojo Afrifah, Dr. Devinder Dhingra, Dr. Elian-Simplice Yaganza, (4) Visiting scholars: Dr. Jaime Gonzalez, Dr. Jane Ambuko How have the results been disseminated to communities of interest?Peer-reviewed manuscripts (10); magazines (3); invited communications (3); annual meetings (16); and Food Expos (UnitedFresh; Process Expo), Websites (>25) What do you plan to do during the next reporting period to accomplish the goals?
Nothing Reported
Impacts
What was accomplished under these goals?
OBJECTIVE 2. Development of a novel sensory method to evaluate the texture of rod/stick-shaped fresh-cut and whole produce (Hunter Gartner, Jaime Gonzalez, Janice B. Harte, Eva Almenar) The effect of packaging material and initial in-package gas composition on the quality and safety of chlorine-sanitized celery sticks was determined (Hunter Gartner, Jaime Gonzalez, Janice B. Harte, Eva Almenar) The quality of packaged fresh-cut celery as affected by different sanitizers and atmospheres was study (Jaime González-Buesa, Natalie Page; Chelsea Kaminski, Elliot Ryser; Randolph Beaudry; Eva Almenar) Interactions between sanitizers and packaging gas compositions and their effects on the quality of fresh-cut onions (Allium cepa L.) were determined (Natalie Page; Jaime González-Buesa; Elliot Ryser; Janice Harte; Eva Almenar) Development and evaluation of a new packaging system for fresh produce: A case study on fresh cherries under global supply chain conditions (Georgios Koutsimanis, Janice Harte, Eva Almenar) Development of a novel film made from natural resources for produce packaging (Jaime González-Buesa, Michael L. Pokryfki, Colleen Anthes, Eva Almenar) Effect of steamable bag microwaving versus traditional cooking methods on nutritional preservation and physical properties of frozen vegetables: A case study on broccoli (Brassilia oleracea) (Xueying Zhong, Kirk D. Dolan, Eva Almenar) OBJECTIVE 5. A bio-based film made of poly(lactic acid), chitosan, and grapefruit seed extract with antimicrobial activity against Salmonella and Listeria was developed (Hunter Gartner, Janice Harte, Elliot Ryser, Eva Almenar) A bio-based antimicrobial film based on gliadins containing cinnamaldehyde and natamicyn was developed (Mari Pau Balaguer, Paula Fajardo, Hunter Gartner, Jose Gomez-Estaca, Rafael Gavara, Eva Almenar, Pilar Hernandez-Munoz) Interactions between sanitizing treatments and packaging gas compositions and their effects on the growth of spoilage microorganisms and Salmonella on fresh-cut onions were determined (Natalie Page; Jaime González-Buesa; Elliot Ryser; Janice Harte; Eva Almenar) The microbial quality and safety of diced tomatoes as affected by sanitization and packaging atmosphere during storage at 7 oC was studied (Devinder Dhingra, Sangeeta Chropra, Elliot Ryser, Eva Almenar) Moisture regulation to control microbial growth on packaged produce (Sangeeta Chopra, Sangram Dhumal, Patrick Abeli, Elliot Ryser, Randolph Beaudry, Eva Almenar)
Publications
- Type:
Journal Articles
Status:
Published
Year Published:
2016
Citation:
Page, N.; Gonz�lez-Buesa, J.; Ryser, E. Harte, J. Almenar, E. 2016. Interactions between sanitizers and packaging gas compositions and their effects on the safety and quality of fresh-cut onions (Allium cepa L.). International Journal of Food Microbiology, 218: 105-113 (http://dx.doi.org/10.1016/j.ijfoodmicro.2015.11.017)
- Type:
Journal Articles
Status:
Published
Year Published:
2016
Citation:
Almenar, E.; Wilson, C 2016. Advances in packaging fresh produce. Food Science & Technology, 30 (3). September 2016. http://www.fstjournal.org/features/30-3/packaging-fresh-produce (accessed on 09 04 16)
- Type:
Websites
Status:
Published
Year Published:
2016
Citation:
Cameron, L. 2016. New packaging advances prolongs veggie freshness. MSU Today. May 2016. http://msutoday.msu.edu/news/2016/new-packaging-advances-prolongs-veggie-freshness/ (accessed on May 16, 2016)
- Type:
Websites
Status:
Published
Year Published:
2016
Citation:
? "New packaging advances veggie freshness." ScienceDaily. ScienceDaily. May 2016. www.sciencedaily.com/releases/2016/05/160516181219.htm (accessed on May 16, 2016)
- Type:
Websites
Status:
Published
Year Published:
2016
Citation:
New packaging advances prolongs veggie freshness . Eurekalert 2016. http://www.eurekalert.org/pub_releases/2016-05/msu-npa051616.php (accessed on May 18, 2016)
- Type:
Websites
Status:
Published
Year Published:
2016
Citation:
Martins, A. 2016. La cient�fica espa�ola que busca el envase perfecto para frutas y verduras. BBC mundo. June 2016. http://www.bbc.com/mundo/noticias/2016/06/160606_envase_perfecto_am (accessed on June 06, 2016).
- Type:
Websites
Status:
Submitted
Year Published:
2016
Citation:
EE. UU. (M�chigan): Los avances en envasado alargan la vida �til de los productos. FreshPlaza. June 2016. http://www.freshplaza.es/print.asp?id=97769 (accessed on June 09, 2016).
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2016
Citation:
Almenar, E. 2016. Trends in modified atmosphere packaging . New Technology Forum Innovation in packaging at SPE ANTEC 2016, Indianapolis, IN, USA (May 23, 2016)
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2016
Citation:
Sangeeta Chopra, Sangram Dhumal, Patrick Abeli, Elliot Ryser, Randolph Beaudry, Eva Almenar. Moisture regulation to control microbial growth on packaged produce. The 2016 United Fresh Convention. June 21, 2016. Chicago, Illinois, USA.
- Type:
Theses/Dissertations
Status:
Published
Year Published:
2015
Citation:
Page, Natalie. Interactions between sanitizers and packaging gas compositions and their effects on the growth of spoilage microorganisms and salmonella on fresh-cut onions (Allium cepa L.) .
- Type:
Websites
Status:
Published
Year Published:
2016
Citation:
Dau, J. 2016. A fresher vegetable: Re-evaluating how food is stored. 2015 MSU AgBioResearch Annual Report. January 21, 2016 (access February 11, 2016) http://agbioresearch.msu.edu/news/a_fresher_vegetable_re_evaluating_how_food_is_stored
|
Progress 10/01/14 to 09/30/15
Outputs
Target Audience:(1) growers (2) package end users (3) produce industry Changes/Problems:Nothing to report What opportunities for training and professional development has the project provided?(1) Graduate students: Georgios Koutsimanis, Xueying Zhong, Edward Szczygiel, (2) Undergraduate students: Nathan Vanderschaaf; Michael L. Pokryfki, Colleen Anthes, (3) Research Associates: Dr. Sangeeta Chropra, Dr. Devinder Dhingra, Dr. Elian-Simplice Yaganza, (4) Visiting scholars: Dr. Jaime Gonzalez How have the results been disseminated to communities of interest?Peer-reviewed manuscripts (4); magazines (1); annual meetings (6); and Food Expos (UnitedFresh and Process Expo) What do you plan to do during the next reporting period to accomplish the goals?(1) Establishment of a panel of trained panelists for fresh-cut melon, (2) study the effect of interactions between gas compositions/sanitizers on fresh-cut melon , (3) identification of the best performing packaging gas compositions and sanitizers to be used for commercialization of fresh-cut melon.
Impacts
What was accomplished under these goals?
OBJECTIVE 2. Sensory and physico-chemical quality of diced tomatoes as affected by different in-package gas compositions (Nathan Vanderschaaf, Edward Szczygiel, Elian-Simplice Yaganza, Janice Harte, Eva Almenar) High oxygen MAP is a viable alternative to commercialize diced tomatoes for less than 6 days since it can improve tomato texture without modifying tomato color. Development and evaluation of a new packaging system for fresh produce: A case study on fresh cherries under global supply chain conditions (Georgios Koutsimanis, Janice Harte, Eva Almenar) A new packaging system able to significantly increase the marketability of fresh sweet cherries (stem-on and stem-free) has been developed. The system allows the evolution and maintenance of a favorable gaseous atmosphere within the container by overcoming the effect of temperature variations within the package throughout current domestic and international supply chains. The new packaging system out-performed the current commercially used macroperforated flexible bag in reducing fungal growth and weight loss, maintaining red color, and increasing consumer preference for the appearance of cherries throughout the current domestic supply chain. The new packaging system out-performed the bag in reducing fungal growth, maintaining red color and firmness, and increasing consumer preference for the flavor and aroma of cherries during 25 days under current international supply chain conditions. Development of a novel film made from natural resources for produce packaging (Jaime González-Buesa, Michael L. Pokryfki, Colleen Anthes, Eva Almenar) The aim of this study was to improve the barrier properties of a specific type of protein-based films, egg white protein (EWP) films, for produce packaging applications. Three approaches were investigated: (1) use of vacuum during the production of the film-forming solution; (2) development of composites using nanoparticles and microparticles loaded at different concentrations; and (3) incorporation of an additional layer of a hydrophobic material. The permeability results showed that plain EWP film is a good barrier to O2 at 0% relative humidity, in the same range as conventional plastics such as polyamide PA6 or PVOH, but this changes when the relative humidity is high (90% RH). Furthermore, plain EWP film had high water vapor permeability at ~100% RH. The addition of the hydrophobic material thin layer significantly improved the barrier to oxygen and water of the EWP film under high relative humidity, increasing the potential of EWP films to be used as packaging material for produce. Effect of steamable bag microwaving versus traditional cooking methods on nutritional preservation and physical properties of frozen vegetables: A case study on broccoli (Brassilia oleracea) (Xueying Zhong, Kirk D. Dolan, Eva Almenar) The effect of steamable bag microwaving on the nutritional value and physical properties of frozen vegetables was studied and compared to that of traditional cooking methods (i.e., steamer steaming and traditional microwaving) for the first time. Broccoli was chosen for this study since it is one of the most consumed frozen vegetables. Titration, oxygen radical absorbance capacity assay, colorimetry (L*, a*, b*, hue angle, and total color difference) and texturometry were used for evaluation. The results show that steamable bag microwaving performs better than traditional microwaving and is equal to steamer steaming in retaining ascorbic acid content and increasing antioxidant activity compared to thawed frozen broccoli. Steamable bag microwaving tenderizes frozen broccoli faster, and better maintains the broccoli lightness and yellowness than steamer steaming and traditional microwaving. These findings show that steamable bag microwaving is a more appropriate cooking method for frozen broccoli than traditional cooking methods. OBJECTIVE 5. Microbial quality and safety of diced tomatoes as affected by sanitization and packaging atmosphere during storage at 7 oC (Devinder Dhingra, Sangeeta Chropra, Elliot Ryser, Eva Almenar) After 13 days, populations of mesophilic aerobic bacteria (MAB) on sanitized tomatoes decreased 2.7 and 3.0 logs using passive and active MAP, respectively, in comparison to air.Yeast and mold counts for sanitized tomatoes were 2.7 and 3.1 logs lower for passive MAP and active MAP, respectively, than for air. Lower log reductions were obsedved for non-sanitized diced tomatoes. Salmonella failed to grow on inoculated diced tomatoes during 13 days of storage at 7 oC. Populations of MAB, yeast and mold in sanitized diced tomatoes packaged under passive or active MAP with a moisture absorbentremained were < 7 cfu/g after 13 days at 7oC. Based on these findings, MAP or passive MAP can be used to improve the microbial quality of commercially diced tomatoes.
Publications
- Type:
Journal Articles
Status:
Accepted
Year Published:
2015
Citation:
Zhong, X.Y.; Dolan, K.D.; Almenar, E. 2015. Effect of steamable bag microwaving versus traditional cooking methods on nutritional preservation and physical properties of frozen vegetables: A case study on broccoli (Brassilia oleracea). Innovative Food Science and Emerging Technologies Available online 23 July 2015(http://www.sciencedirect.com/science/article/pii/S1466856415001484)
- Type:
Journal Articles
Status:
Published
Year Published:
2015
Citation:
Gartner, H.; Li, Y.; Almenar, E. 2015. Improved wettability and adhesion of polylactic acid/chitosan coating for bio-based multilayer film development. Applied Surface Science, 332: 488-493
- Type:
Journal Articles
Status:
Published
Year Published:
2015
Citation:
Wakai, M.; Almenar, E. 2015. Effect of the presence of montmorillonite on the solubility of whey protein isolate films in food model systems with different compositions and pH. Food Hydrocolloids, 43: 612-621
- Type:
Journal Articles
Status:
Published
Year Published:
2015
Citation:
Koutsimanis, G.; Harte, J.; Almenar, E. 2015. Development and evaluation of a new packaging system for fresh produce: A case study on fresh cherries under global supply chain conditions. Food and Bioprocess Technology: An International Journal, 8(3): 655-669
- Type:
Journal Articles
Status:
Published
Year Published:
2015
Citation:
Almenar, E. 2015. Weathering the technological changes of modified atmosphere packaging. Packaging Digest - Food and Beverage Packaging, July 2015. http://www.packagingdigest.com/food-packaging/weathering-the-technological-changes-of-modified-atmosphere-packaging1507
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2015
Citation:
Croshon, H.; Gonzalez-Buesa, J.; Almenar, E. Development, characterization, and validation of new plastics made from natural resources. 2015 Mid-Michigan Symposium for Undergraduate Research Experiences (Mid-SURE). July 22, 2015. East Lansing, MI, USA.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2015
Citation:
Dhingra, D.; Chopra, S.; Ryser, E.; Almenar, E. Microbial quality and safety of diced tomatoes as affected by sanitation and packaging atmosphere during storage at 7 oC. United Fresh 2015 Convention. June 09, 2015. Chicago, Illinois, USA.
- Type:
Other
Status:
Published
Year Published:
2015
Citation:
Almenar, E. 2015. New packaging trends and their impact on in-package atmospheres: effect on food quality and safety . Process Expo 2015. Chicago (September 16, 2015), IL, USA (http://www.myprocessexpo.com/node/20/abstracts/packaging-trends-and-their-impact-package-atmosphere-effect-food-quality-and?utm_source=iContact&utm_medium=email&utm_campaign=PROCESS%20EXPO%20Exhibitor%20Newletter&utm_content=PROCESS+EXPO+2015+June+Attendee+NL).
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2015
Citation:
Almenar, E. 2015. Extending the shelf life of food using active packaging based on water regulation A case study . 2015 IFT Food Packaging Symposium.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2015
Citation:
Gonz�lez-Buesa,, J.; Pokryfki, M.L.; Anthes C.; Almenar, E. Development of a novel film made from natural resources for produce packaging. United Fresh 2015 Convention. June 09, 2015. Chicago, Illinois, USA.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2015
Citation:
Vanderschaaf, N.; Szczygiel, E.; Yaganza E-S.; Harte, J.; Almenar, E. Sensory and physico-chemical quality of diced tomatoes as affected by different in-package gas compositions. United Fresh 2015 Convention. June 09, 2015. Chicago, Illinois, USA.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2015
Citation:
Dhingra, D.; Chopra, S.; Ryser, E.; Almenar, E. Microbial quality and safety of diced tomatoes as affected by sanitation and packaging atmosphere during storage at 7 oC. Institute of Food Technologists Annual Meeting and Food Expo (IFT 2015). July 13, 2015. Chicago, Illinois, USA.
|
Progress 10/01/13 to 09/30/14
Outputs
Target Audience: (1) growers (2) package end users (3) produce industry Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided? (1) Graduate students: Natalie Page, Hunter Gartner, Andrew Scollon, Chelsea Kaminski(2) Undergraduate students: Shelby Curlew; Emily Huston; Brianne Dowdall(2) Visiting scholars: Dr. Jaime Gonzalez; How have the results been disseminated to communities of interest? Peer-reviewed manuscripts (3); magazines (1); annual meetings (5); and Food Expos (UnitedFresh and Process Expo) What do you plan to do during the next reporting period to accomplish the goals? (1) establishment of a panel of trained panelists for diced tomatoes and fresh-cut melon, (2) study the effect of interactions between gas compositions/sanitizers on diced tomatoes and fresh-cut melon , (3) identification of the best performing packaging gas compositions and sanitizers to be used for commercializationof diced tomatoes and fresh-cut melon.
Impacts
What was accomplished under these goals?
OBJECTIVE 2. Quality Of Packaged Fresh-Cut Celery As Affected By Different Sanitizers And Atmospheres (Jaime González-Buesa, Natalie Page, Chelsea Kaminski, Elliot T. Ryser, Randolph Beaudry, Eva Almenar): The effect of combining atmospheres and sanitizers on the quality of packaged fresh-cut celery sticks stored at 7 ºC was evaluated. Three different washing treatments consisting of water, XY12 (sodium hypochlorite), and Tsunami 200 (mainly composed of peroxyacetic acid) were applied. Polylactic acid bags containing an initial gas composition of air or high oxygen (95% O2 + 5% N2) and polylactic acid snap-fit packages were evaluated. Changes in surface and cut-end color were assessed on the celery sticks throughout 14 days of storage at 7 ºC. The in-package gas composition affected the quality of the celery sticks. Bags with an initial gas composition of air proved to be the best packaging choice at maintaining surface and cut-end color while snap-fit packages promoted browning. Sanitizer choice affected the color of fresh-cut celery in snap-fit packages, but not in bags containing air and high oxygen as initial atmospheres. Overall, the high oxygen packages, independently of the sanitizer, showed the best balance of quality of celery sticks during storage at 7 ºC, while traditional snap-fit containers did not help to maintain quality. In conclusion, the gas composition has an impact on the quality of celery sticks, and specific sanitizers can interact with specific atmospheres having a negative effect on the quality of fresh-cut celery. OBJECTIVE5. Interactions Between Sanitizing Treatments and Packaging Gas Compositions and their Effects on the Growth of Spoilage Microorganisms and Salmonella on Fresh-cut Onions (Natalie Page, Emily Huston, Shelby Curlew, Elliot Ryser, and Eva Almenar): the objective of this study was to determine the best sanitizer and in-package gas combination for enhancing the microbiological safety and quality of packaged diced onions. Diced onions were inoculated or not (control) with Salmonella Typhimurium, and then sanitized in either 80 ppm sodium hypochlorite at pH 6.5, 80 ppm peroxyacetic acid at pH 5.9, or 2 ppm liquid chlorine dioxide. The latter was used to coincide with current industry practice. Inoculated and uninoculated onions were then centrifuged and packaged in either bags made from polylatic acid containing a modified atmosphere (superatmospheric O2 or elevated CO2 with reduced O2) or atmospheric air, or in polyethylene terephthalate snap fit containers. The rigid containers were used to match the current industry standard. After 0, 3, 7, 10, and 14 days of storage at 7 °C, samples were plated on the appropriate agar media to quantify S. Typhimurium, total aerobic bacteria, yeasts and molds. After 2 weeks of storage, onions packaged in elevated CO2 and reduced O2 and sanitized with sodium hypochlorite yielded lower populations (P < 0.05) of S. Typhimurium compared to onions packaged in the same gas composition but sanitized with peroxyacetic acid or chlorine dioxide. Total aerobic bacteria, yeast and mold counts were significantly lower (P < 0.05) in onions packaged in elevated CO2 and reduced O2 and sanitized with sodium hypochlorite than in onions packaged in the commercially used snap fit containers, regardless of sanitizer treatment. While these interactions between sanitizer and gas composition affected both safety and quality, overall, the best results were obtained using sodium hypochlorite in combination with an elevated level of CO2 in the package. Development Of A Bio-Based Antimicrobial Film Based On Based On Gliadins Containing Cinnamaldehyde And Natamicyn (Mari Pau Balaguer, Paula Fajardo, Hunter Gartner, Jose Gomez-Estaca, Rafael Gavara, Eva Almenar, Pilar Hernandez-Munoz): Gliadin films cross-linked with cinnamaldehyde (1.5, 3, and 5%) and incorporated with natamycin (0.5%) were prepared by casting, and their antifungal activity, water resistance, and barrier properties were characterized. Antifungal activity of films was assayed against common food spoilage fungi (Penicillium species, Alternaria solani, Colletotrichum acutatum). The greatest effectiveness was obtained for films containing natamycin and treated with 5% of cinnamaldehyde. The level of cinnamaldehyde reached in the headspace of the test assay showed a diminishing trend as a function of time, which was in agreement with fungal growth and cinnamaldehyde metabolization.
Publications
- Type:
Journal Articles
Status:
Published
Year Published:
2014
Citation:
Gonz�lez-Buesa, J., Page, N., Kaminski, C., Ryser, E., Beaudry, R., Almenar, E. 2014. Effect of non-conventional atmospheres and bio-based packaging on the quality and safety of Listeria monocytogenes-inoculated fresh-cut celery (Apium graveolens L.) during storage. Postharvest Biology and Technology, 93: 29-37.
- Type:
Journal Articles
Status:
Published
Year Published:
2014
Citation:
Koutsimanis, G.; Harte, J.; Almenar, E. 2014. Freshness maintenance of cherries ready for consumption using convenient, microperforated bio-based packaging. Journal of the Science of Food and Agriculture (http://onlinelibrary.wiley.com/doi/10.1002/jsfa.6771/abstract).
- Type:
Journal Articles
Status:
Published
Year Published:
2014
Citation:
Balaguer, M.P.; Fajardo, P.; Gartner, H.; Gomez-Estaca, J.; Gavara, R.; Almenar, E.; Hernandez-Munoz, P. 2014. Functional properties and antifungal activity of films based on gliadins containing cinnamaldehyde and natamicyn. International Journal of Food Microbiology, 173: 62-71.
- Type:
Journal Articles
Status:
Published
Year Published:
2013
Citation:
Almenar, E. 2013. Bio-based materials in food packaging. The National Provisioner, 227 (7): 56-57.
- Type:
Conference Papers and Presentations
Status:
Other
Year Published:
2014
Citation:
Gonz�lez-Buesa, J.; Page, N.; Kaminski, C.; Ryser, E.; Beaudry, R.; Almenar, E. Interactions between atmospheres and sanitizers and their effect on the quality and safety of packaged fresh-cut celery (Apium graveolens L.). American Society for Horticultural Science Annual Meeting (ASHS). July 28-31, 2014. Orlando, Florida, USA.
- Type:
Conference Papers and Presentations
Status:
Other
Year Published:
2014
Citation:
Scollon, A.; Page, N.; Almenar, E.; Ryser, E. Effect of sanitizer and in-package atmosphere on Listeria monocytogenes growth in diced yellow onions. Annual Meeting of the International Association of Food Protection (IAFP14). August 3-6, 2014. Indianapolis, Indiana, USA.
- Type:
Conference Papers and Presentations
Status:
Other
Year Published:
2014
Citation:
Gonz�lez-Buesa, J.; Page, N.; Kaminski, C.; Ryser, E.; Beaudry, R.; Almenar, E. 2014. Safety and quality of fresh-cut celery as affected by different sanitizers and atmospheres. United Fresh 2014 Convention. June 11, 2014. Chicago, Illinois, USA.
- Type:
Conference Papers and Presentations
Status:
Other
Year Published:
2014
Citation:
Gonz�lez-Buesa, J.; Schwalm, J.; Almenar, E. Suitability of a novel bio-based material for packaging food products. Shelf Life International Meeting (SLIM). June 11-13, 2014. Brunswick, New Jersey, USA.
- Type:
Conference Papers and Presentations
Status:
Other
Year Published:
2014
Citation:
Page, N.; Gonz�lez-Buesa, J.; Huston, E.; Curlew, S.; Ryser, E.; Almenar, E. 2014. Interactions between sanitizing treatments and packaging gas compositions and their effects on the growth of spoilage microorganisms and Salmonella on fresh-cut onions. United Fresh 2014 Convention. June 11, 2014. Chicago, Illinois, USA.
|
Progress 01/01/13 to 09/30/13
Outputs
Target Audience: Produce industry, scientific community, packaging industry, and growers. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided? Training and professional development: (1) Research associate: Dr. Jaime Gonzalez, (2) Graduate students: Natalie Page, Hunter Gartner, Maruscha Pranata, Chelsea N. Kaminski, Andrew Scollon and Victor Jayeola, (3) Undergraduate students: Shelby Curlew and Katherine Pangori, (2) Visiting scholars: Dr. Jane Ambuko with University of Nairobi. How have the results been disseminated to communities of interest? The results have been presented at workshops ("food packaging basics"), conferences (CAMA 2013, IFT13, IAFP 2013) and expos (UnitedFresh 2013) where scientific community, packaging, produce, and fresh-cut produce industry representatives were present. Results have been published/submitted for publication to highly regarded journals in postharvest, packaging and food fields. What do you plan to do during the next reporting period to accomplish the goals? The effects of different initial in-package gas compositions in combination with different sanitizers will be studied on the quality and safety of diced onions and fresh-cut tomatoes. Validate optimal packaging systems containing selected sanitizers/gas compositions will be continued using diced onions and fresh-cut tomato. The development and validation of the antimicrobial film effective against Salmonella and Listeria will be completed. Sensory research will be continued in order to determine optimal packages for fresh-cut tomatoes and diced onions. Results from the aforementioned studies will be submitted for publication and presented at conferences.
Impacts
What was accomplished under these goals?
A novel sensory method to evaluate the texture of rod/stick-shaped fresh-cut and whole produce has been developed. The effect of packaging material and initial in-package gas composition on the quality and safety of chlorine-sanitized celery sticks was determined. A bio-based film with antimicrobial activity against Salmonella and Listeria is being developed. The steps multilayer development, release characterization and antimicrobial effectiveness are completed.
Publications
- Type:
Journal Articles
Status:
Submitted
Year Published:
2013
Citation:
Gonz�lez-Buesa, J., Page, N., Kaminski, C., Ryser, E.T., Beaudry, R. & Almenar, E. Effect of Non-conventional Atmospheres and Bio-based Packaging on the Safety and Quality of Fresh-cut Celery (Apium graveolens L.). (Submitted)
- Type:
Conference Papers and Presentations
Status:
Accepted
Year Published:
2013
Citation:
Gonz�lez-Buesa, J., Page, N., Beaudry, R., Almenar, E. Impact of in-package gas compositions on the color and texture of fresh-cut celery. Poster presentation at United Fresh, San Diego, California, USA, 14-16th May 2013
- Type:
Conference Papers and Presentations
Status:
Accepted
Year Published:
2013
Citation:
Chelsea N. Kaminski, Natalie Page, Eva Almenar, and Elliot T. Ryser. Effects of Packaging Atmosphere and Size on the Growth of Listeria monocytogenes on Fresh-Cut Celery Sticks during Refrigerated Storage.IAFP13.
- Type:
Conference Papers and Presentations
Status:
Accepted
Year Published:
2013
Citation:
Gonz�lez-Buesa, J., Page, N., Kaminski, C., Ryser, E., Beaudry, R., and Almenar, E. Quality of Fresh-cut Celery (Apium graveolens L.) Oral presentation at the XI International Controlled & Modified Atmosphere Research Conference (CAMA 2013), Trani, Italy, 3-7th June 2013.
- Type:
Conference Papers and Presentations
Status:
Accepted
Year Published:
2013
Citation:
Gartner, H., Gonz�lez-Buesa, J., Page, N., Harte, J., Almenar, E. Development of a Novel Sensory Method to Evaluate the Texture Changes in Fresh-Cut and Whole Produce. United Fresh 2013 Convention. May, 14. San Diego, California, USA.
- Type:
Conference Papers and Presentations
Status:
Accepted
Year Published:
2013
Citation:
Gartner, H.; Page, N.; Harte, J.; Almenar, E. Development of a Novel Descriptive Sensory Analysis Method to Evaluate the Texture Changes in Fresh-Cut Celery Sticks. Institute of Food Technologists Annual Meeting and Food Expo (IFT 2013). July, 14-16. Chicago, IL, USA (Division: Sensory Science).
- Type:
Conference Papers and Presentations
Status:
Accepted
Year Published:
2013
Citation:
Gartner, H.; Page, N.; Harte, J.; Gonz�lez-Buesa, J.; Almenar, E. Evaluation of Packaged Celery Sticks Using Quantitative Descriptive Sensory Analysis. International Controlled and Modified Atmosphere Research Conference (CAMA 2013). June, 3-7. Trani, Italy.
- Type:
Book Chapters
Status:
Awaiting Publication
Year Published:
2013
Citation:
Almenar, E; Gartner, H. 2013. Chapter 18: Active Packaging An Introduction. In: Modified Atmosphere, Intelligent and Active Packaging: Science and Technology. Eds. A.A. Wani, P. Singh, S.S. Laub, and H-C. Langowski. Wiley- Blackwell Publishing Limited, Oxford (United Kingdom)
- Type:
Journal Articles
Status:
Published
Year Published:
2012
Citation:
Koutsimanis, G.; Getter, K.; Behe, B.; Harte, J.; Almenar, E. 2012. Influences of packaging attributes on consumer purchase decisions for fresh produce. Appetite, 59: 270-280.
- Type:
Journal Articles
Status:
Published
Year Published:
2013
Citation:
Lee, R.S.; Pranata. M.; Ustunol, Z.; Almenar, E. 2013. Influence of glycerol and water activity on the properties of compressed egg white-based bioplastics. Journal of Food Engineering, 118(1): 132-140.
- Type:
Websites
Status:
Published
Year Published:
2012
Citation:
Caliendo, Header. MSU study shows packages influence produce purchase. PlasticsToday.com (on line publication (access: July, 2012): http://www.plasticstoday.com/articles/MSU-study-shows-packages-influence-produce-purchases-0712201202).
Webber, Liz. Pack It Up: Study Shows Consumer Preferences for Packaged Produce, Fresh Market Supermarket News, October 01, 2012 (online publication (access: October, 2012): http://supermarketnews.com/produce/pack-it-study-shows-consumer-preferences-packaged-produce).
Orlando, Jennifer. How food packaging affects food purchases. TheCuttingEdgeNews.com (on line publication (access: September, 2012): http://www.thecuttingedgenews.com/index.php?article=74381&pageid=24&pagename=Society).
Smith, Zach. MSU packaging school study shows packages affect purchases. TheStateNews.com (on line publication (access: July, 2012): http://www.statenews.com/index.php/article/2012/07/msu_packaging_school_study_shows_packages_affect_purchases).
Orlando, Jennifer. Produce packaging influences purchases. MSU News (on line publication (access: June, 2012): http://news.msu.edu/story/produce-packaging-influences-purchases/).
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Progress 01/01/12 to 12/31/12
Outputs
OUTPUTS: Activities: Teaching: (1) development of slides (text and images) for two PowerPoint presentations, and (2) addition of these new educational materials to the curriculum. Research: (1) processing of whole celery into 4 inch sticks, (2) fresh-cut celery sanitation (chlorine (50 and 100 ppm) and sanitizer based on citric acid at the recommended concentration and at half of this), (3) fresh-cut celery packaging (nitrogen (100%), oxygen (100%), helium (100%), air (21% oxygen/0.03 carbon dioxide), and a blend of 15 % carbon dioxide and 5 % oxygen), (4) packaged produce storage (treatments and controls) in controlled-temperature chambers at 3 C for two weeks, (5) produce quality assessment (respiration rate, color, texture, off-flavor, density (pithiness) and spoilage microorganisms growth (bacteria and fungi)), (7) development of a new method to evaluate celery bending, (8) development of a color scale for stored fresh-cut celery, (9) discriminatory sensory tests, (10) establishment of correlations between instrumental and sensory results. Products: Curricula products: two new presentations (classes) offered through Adobe Connect for an on-line course focused on shelf life of perishables (PKG 491). Research products: (1) establishment of a panel of trained panelists, (2) new method to measure bending in celery and related fresh produce during sensory evaluations, (3) knowledge of the effect of the gas composition on the respiration rate, microbial growth, and color of fresh-cut celery, (4) knowledge of interactions between gas compositions/sanitizer, (5) identification of the best performing packaging gas compositions to be used in future experiment. Events: Ryser, E.; Mark, B.; Almenar, E.; Dolan, K.; Vorst, K.; Wojtala, G.; Schaffner, D.; Scharff, R.; Beaudry, R.; Rubino, M.; Jeong, S.; Siddiq, M.; Harte, J. Minimizing Microbial Food Safety Hazards of Fresh and Fresh-cut Fruits and Vegetable. United Fresh 2012 Convention. May, 1. Dallas, Texas, USA. PARTICIPANTS: INDIVIDUALS (1) Projector director: Dr. Eva Almenar, School of Packaging-MSU, (2) Collaborators: Dr. Randy Beaudry, Horticulture-MSU, Dr. Janice Harte, Food Science and Human Nutrition-MSU, Dr. Elliot Ryser, Food Science and Human Nutrition-MSU, PARTNER ORGANIZATIONS: USDA NIFA NIFSI, TRAINING OR PROFESSIONAL DEVELOPMENT: (1) Graduate students: Natalie Page, Hunter Gartner, Maruscha Pranata, Georgios Koutsimanis, (2) Undergraduate students: Shelby Curlew (2) Visiting scholars: Dr. Kojo Afrifah. TARGET AUDIENCES: (1) growers (2) package end users (3) produce industry PROJECT MODIFICATIONS: Not relevant to this project.
Impacts
(1) The effect of gas compositions on the physico-chemical quality and sensory quality of fresh-cut celery has been characterized. (2) A new method to measure bending in celery and related fresh produce during sensory evaluations has been developed. (3) Interactions between sanitizer and gas composition have been identified.
Publications
- Koutsimanis, G.; Getter, K.; Behe, B.; Harte, J.; Almenar, E., 2012. Influences of packaging attributes on consumer purchase decisions for fresh produce. Appetite 59 (2), pp. 270-280.
- Orlando, J., Produce packaging influencing purchases, Michigan State University News, 19 June 2012, (online publication (access: September 2012): http://news.msu.edu/story/produce-packaging-influences-purchases/)
- Orlando, J., How food packaging affects food purchases, The Health Edge, 20 June 2012, (online publication (access: September 2012): http://www.thecuttingedgenews.com/index.phparticle=74381&pageid=&pag ename )
- Caliendo, H., MSU study shows packages influence produce purchases, Plastics Today, 12 July 2012, (online publication (access: September 2012): http://www.plasticstoday.com/articles/MSU-study-shows-packages-influe nce-produce-purchases-0712201202)
- Smith, Z., MSU packaging school study shows packages affect purchases, The State News, 10 July 2012, (online publication (access: September 2012): http://statenews.com/index.php/article/2012/07/msu_packaging_school_s tudy_shows_packages_affect_purchases )
- Boyd, V., Study: Packaging affects produce purchases, The Grower, 22 June 2012, (online publication (access: September 2012): http://www.thegrower.com/news/Packaging-affects-produce-purchases-160 046375.html)
- Unknown, New study shows that produce packaging influences buying habits, Fruit Growers News, 28 June 2012, (online publication (access: September 2012): http://fruitgrowersnews.com/index.php/news/release/17725 )
- Webber, L., Pack It Up: Study Shows Consumer Preferences for Packaged Produce, Supermarket News, 01 October 2012, (online publication (access: October 2012): http://supermarketnews.com/produce/pack-it-study-shows-consumer-prefe rences-packaged-produce)
- Lempert, P., Packaging affects produce purchases, The Lempert Report, Supermarket Guru, 16 October 2012, (online publication (access: October 2012): http://www.supermarketguru.com/articles/2012/10/16/packaging-affects- produce-purchases/)
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Progress 01/01/11 to 12/31/11
Outputs
OUTPUTS: Activities: 1.Characterization of the marketable quality of fresh peeled (trimmed roots and stem and removed outer leaf) yellow onions (Allium cepa L.) as affected by primary packaging (poly(propylene), PP, tub with a snap-fit lid, and poly(ethylene), PE, and poly(lactic acid), PLA, pouches), sanitizers (Fruit & Vegetable (FV) and sodium acid sulfate (SAS)) and heat treatment (immersion in 50C water for 2 min.). The physicochemical and sensory quality of the peeled onions was evaluated over three weeks of storage at 3C. A 15-point scale was used to evaluate sensory differences produced by sanitation and packaging. The properties evaluated were onion odor and off odors outside (closed package) and inside (opened package) of the package, color/appearance of the onion cut ends and bodies, and onion body texture. 2.Development and characterization of antimicrobial films made from natural resources: 2.1. Trans-2-hexenal, a naturally occurring plant volatile with antimicrobial capacity, was trapped into cyclodextrins (CDs), and indirectly incorporated into a poly(lactic acid) (PLA) matrix in order to develop a bio-based antimicrobial polymer. Thermal, mechanical, barrier, and antimicrobial properties of antimicrobial and neat PLA sheets were determined in order to study the effect of the antimicrobial on the polymer properties. The antimicrobial capacity of the films was tested against Alternaria solani. 2.2 The antifungal activity of biopolymers made from wheat gluten containing naturally occurring cinnamaldehyde and natamycin was tested against Penicillium sp. 3.Characterization of the lipoxygenase gene relative expression and aroma biology during fruit maturation in apple: phylogenetic analysis of the 22 LOX gene sequences. Events: Undergraduates students Sobon, S.; Johnson, D.; Miller, A.; Morse, R. presented the research project: "A new marketing approach for minimally processed onions" at the 2011 University Undergraduate Research and Arts Forum (UURAF 2011) (East Lansing, MI, USA). Undergraduate student Crispin Merkel presented the research project: "The kinetics of trans-2-hexenal release from an antimicrobial bio-based polymer matrix made of poly(L-lactic acid)" at the 25th IAPRI Symposium on Packaging (Berlin, Germany). Researches Almenar, E.; Humes, A.; Lee, R.; Sobon, S.; Johnson, D.; Morse, R.; Sidiqq, M.; Haret, J; .Ryser, E.; Harte, B. presented their research on minimally processed produce at UNITED FRESH 2011 (New Orleans, LA, USA). Researchers Balaguer, M.P.; Almenar, E.; Gavara, R.; Hernandez-Munoz, P. presented the research project "Antifungal activity of biopolymers made from wheat gluten containing naturally occurring cinnamaldehyde and natamycin" at American Society for Horticultural Science. (Waikoloa, Hawaii, USA). Almenar, E. was invited as a guest speaker at the II International Conference on Postharvest Quality Managment of Horticultural Produtcs of Interst for Tropic Regions (Bogota, Colombia) and as a guest lecturer at the basic training "Smart Packaging Techniques for Shelf Life Enhancement and Retention of Bioactive Compounds" sponsored by the Indian Council of Agricultural Research (ICAR) (Ludhiana, India). PARTICIPANTS: INDIVIDUALS Dr. Eva Almenar, School of Packaging-MSU Dr. Randy Beaudry, Horticulture-MSU Dr. Bruce Harte, School of Packaging-MSU Dr. Janice Harte, Food Science and Human Nutrition-MSU Dr. Muhammad Siddiq, Food Science ans Human Nutrition-MSU Dr. Elliot Ryser, Food Science and Human Nutrition-MSU Dr. Pilar Hernandez-Munoz, Packaging Lab- Instituto de Agroquimica y Tecnologia de Alimentos, Spain's Superior Council for Scientific Investigations (CSIC), Valencia, Spain. Dr. Rafael Gavara, Packaging Lab- Instituto de Agroquimica y Tecnologia de Alimentos, Spain's Superior Council for Scientific Investigations (CSIC), Valencia, Spain. Dr. Rafael Auras, School of Packaging-MSU PARTNER ORGANIZATIONS Instituto de Agroquimica y Tecnologia de Alimentos, Spain's Superior Council for Scientific Investigations (CSIC), Valencia, Spain. TRAINING OR PROFESSIONAL DEVELOPMENT: (1) Graduates: MinJung Joo, School of Packaging-MSU Amanda Humes, School of Packaging-MSU Rensun Lee, School of Packaging-MSU Carolina Contreras, Horticulture-MSU (1) Undergraduates: Crispin Merkel, School of Packaging-MSU Sara Sobon, School of Packaging-MSU Derek Johnson, School of Packaging-MSU Aaron Miller, Communications-MSU Rita Morse, School of Packaging-MSU (2) Visiting scholars: MariPau Balaguer, PhD student, Instituto de Agroquimica y Tecnologia de Alimentos, Spain's Superior Council for Scientific Investigations (CSIC), Valencia, Spain. TARGET AUDIENCES: (1)Fresh-cut industry, (2) Colombian professors, students and industry, (3) Indian Researchers PROJECT MODIFICATIONS: Not relevant to this project.
Impacts
(1)PLA pouch along with SAS performed the best in maintaining freshness in the peeled onions based on physicochemical, microbiological and sensory results, (2) the SAS sanitizer successfully reduced bacterial growth but not yeast and fungal growth, and was better at reducing bacterial growth than the FV sanitizer, (4) interactions between sanitizers and packaging materials can cause off-odor development, (5) effectiveness of environmentally friendly packaging alternatives of peeled yellow onions, (6) development of antimicrobial films made from natural resources,(7) characterization of the lipoxygenase gene relative expression and aroma biology during fruit maturation in apple, (8) Undergraduates students Sara Sobon, Derek Johnson, Aaron Miller and Rita Morse were the Award Winners in the oral category of Health, Food, and Wellness for the 2011 University Undergraduate Research and Art Forum (UURAF) at MSU (April/11) and the Grand Prize Award Winners for the Science and Engineering Division of the 2011 University Undergraduate Research and Art Forum (UURAF) at MSU (July/11), (9) information disseminated in: peer-reviewed articles, trainings, international conferences, forums, and conventions.
Publications
- Joo, M.; Merkel, C.; Auras, R.; Almenar, E. 2011. Development and characterization of antimicrobial poly(lactic acid) containing trapped trans-2-hexenal in cyclodextrins. International Journal of Food Microbiology (http://dx.doi.org/10.1016/j.ijfoodmicro.2011.11.015).
- Joo, M.; Auras, R.; Almenar, E. 2011. Preparation and characterization of blends made of poly(lactic acid) and β-cyclodrextrins: improvement of the blend properties by using a masterbatch. Carbohydrate Polymers, 86(2): 1022-1030 (http://dx.doi.org/10.1016/j.carbpol.2011.05.058).
- Merkel, C.; Joo, M.; Rai, D.; Ryser, E.; Almenar, E. 2011. The kinetics of trans-2-hexenal release from an antimicrobial bio-based polymer matrix made of poly(L-lactic acid). Proceedings of the 25th IAPRI Symposium on Packaging (IAPRI 2011).
- Balaguer, M.P.; Almenar, E.; Gavara, R.; Hernandez-Munoz, P. 2011. Antifungal activity of biopolymers made from wheat gluten containing naturally occurring cinnamaldehyde and natamycin. HortScience (In print).
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Progress 01/01/10 to 12/31/10
Outputs
OUTPUTS: Activities: Survey conduction: In order to determine and evaluate consumer trends in the packaging of fresh products, a survey tool in the form of an online questionnaire was developed. The questions were formulated and then grouped in three main categories: demographics, packaging system and package/product interface. Important aspects like optimum size, convenience features, shelf life expectations, acceptance of plastics made from natural resources, and disposal method were included. Based on four pilot tests, the survey tool was revised to improve clarity, user-friendliness, and quality of data collected. The online questionnaire was launched in July 2010 in the USA and 292 consumer responses were recorded across the country. Shelf life studies: Conduction of several shelf life studies for shredded lettuces, diced yellow onions and whole peeled yellow onions. In all cases different packaging materials (petroleum-based and bio-based) and designs (bag, clamshell, tray with peelable lid and tub) and several washes have been tested on the quality and safety of the fresh-cut products for several weeks. Events: I was invited as a guest speaker at the 2010 Gordon Research Conference on Postharvest Physiology and at the 2010 United Fresh Convention ("Innovations in Fresh Fruit Packaging" of the Food Safety Demo Center). PARTICIPANTS: INDIVIDUALS (1) Projector director: Dr. Eva Almenar, School of Packaging-MSU (2) Collaborators: Dr. Bruce Harte, School of Packaging-MSU Dr. Janice Harte, Food Science and Human Nutrition-MSU Dr. Muhammad Siddiq, Food Science ans Human Nutrition-MSU Dianne Novak, Product Center for Agriculture & Natural Resources-MSU Dr. Elliot Ryser, Food Science and Human Nutrition-MSU (3) Support: Dr. Rafael Auras PARTNER ORGANIZATIONS (1) Corn Marketing Program of Michigan (2) Department of Agricultural Processing and Food Engineering Orissa University of Agriculture and Technology, Bhubaneswar- 751003 Orissa State, India TRAINING OR PROFESSIONAL DEVELOPMENT: (1) Graduates: Amanda Humes Ashish Kadam Rensun Lee Patnarin Benyathiar (2) Visiting scholars: Dr. Sanjaya Kumar Dash, Associate Professor of Orissa University of Agriculture and Technology, Orissa, India. TARGET AUDIENCES: TARGET AUDIENCES (1) Corn growers (2) Mr. Nate Vandenberg, onion grower located in Imlay City, MI PROJECT MODIFICATIONS: Not relevant to this project.
Impacts
(1) Effect of packaging on the quality and safety of fresh-cut romaine lettuce and yellow onions (2) Effect of washes on the quality and safety of diced and whole peeled yellow onions (3) Development of environmentally friendly packaging alternatives for commercialization of fresh-cut lettuces and yellow onions (4) Reduction of a footprint in fresh-product packaging (5) It is possible to market fresh peeled onions in supermarkets. (6) Development a package system that keeps odors inside and peeled onions fresh (7) It is possible to market diced yellow onions in corn-based plastic containers for at least two weeks.
Publications
- 1. Almenar, E. Application of corn-based plastic materials, such as poly(lactic acid), PLA, to fresh produce packaging. 2010 Gordon Research Conference on Postharvest Physiology. Tilton (July 1, 2010), NH (Guest speaker).
- 2. Almenar, E. Measuring supply chain trends in the packaging of stem-free fresh sweet cherries: a sustainable approach. Section: Innovations in Fresh Fruit Packaging of the Food Safety Demo Center. 2010 United Fresh Convention. Las Vegas (April 23, 2010), NV (Guest speaker).
- 3. Humes, A.; Harte, B.; Almenar, E.; Harte, J.; Siddiq, S.; Novak, D. Development of a package system for fresh peeled onions for retailed markets. ANR Week Luncheon Reception 2010. March, 9. East Lansing, Michigan, USA (Poster).
- 4. Benyathiar, P.; Almenar, E.; Auras, R.; Harte, J.; Harte, B. Ryser, E. A microperforated pouch made of poly(lactic acid) for fresh-cut green lettuce. Institute of Food Technologists Annual Meeting and Food Expo (IFT 2010). Chicago, IL, USA. (Poster (Fruits and Vegetables Division: Food Packaging Division)).
- 5. Benyathiar, P.; Almenar, E.; Auras, R.; Harte, J.; Harte, B. Ryser, E. A microperforated pouch made of poly(lactic acid) for fresh-cut green lettuce. Institute of Food Technologists Annual Meeting and Food Expo (IFT 2010). Chicago, IL, USA. (Oral competition (Fruits and Vegetables Division: Food Packaging Division)).
- 6. Humes, A.; Harte, B.; Almenar, E.; Siddiq, M.; Harte, J. Development of a packaging system for fresh peeled onions in retail markets. Institute of Food Technologists Annual Meeting and Food Expo (IFT 2010). Chicago, IL, USA. (Poster (Fruits and Vegetables Division: Food Packaging Division)).
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Progress 01/01/09 to 12/31/09
Outputs
OUTPUTS: Fresh-cut vegetables and fruits are all packaged in one form or another. In some cases, the quality of the product benefits from the establishment of a modified atmosphere inside the package. In other cases, added active compounds can be used to improve food safety, reduce senescence, suppress decay, or otherwise improve storage quality. Rigid and flexible bio-based packages have been tested and compared with petroleum-based packages currently used in the retail of whole and fresh-cut fruits and vegetables. The results obtained in 2009 present the possibility of new approaches for the packaging of whole and fresh-cut fruits and vegetables in retail food storage.New approaches for the packaging of whole and fresh-cut fruits and vegetables have been developed. A brochure entitled "Biodegradable packaging-MSU studies show excellent results for blackberries" has been developed. A talk entitled "Postharvest Shelf life Extension using Packaging Technologies" has been presented in the 2009 certificate program "Good Agricultural Practices (GAP) for Food Safety in Blueberry Production". Contribution to the on line publication: "Better packaging for better food". Growing Magazine. April 2009. (on line publication (access: April 2009): http://www.growingmagazine.com/article.phpid=3183) PARTICIPANTS: Principle investigators: Randolph Beaudry, Eva Almenar Collaborators: Raphael Auras, Bruce Harte, Janice Harte, Maria Rubino Partner organization: DOW Agrosciences TARGET AUDIENCES: Packaging engineers, food scientists, plant industries, and academics. PROJECT MODIFICATIONS: Not relevant to this project.
Impacts
The results obtained in 2009 present the possibility of new approaches for the packaging of whole and fresh-cut fruits and vegetables in retail food storage. A model we developed, describing the relationship between temperature, package atmosphere, and respiration, has been used by one commercial firm to develop packages to improve storability of their products. A recommendation to DOW was used to guide their investment in a preservation technology for fresh produce.
Publications
- Joo, M.J.; Samsudin, H.; Almenar, E.; Auras, R.; Harte, J.; Harte, B. (2009) Shelf life study of blackberry fruits in an eco-friendly container (abstract). America Society for Horticultural Science Annual Meeting 2009. Mississippi, Missouri, US.
- Patnarin, B.; Almenar, E.; Auras, R.; Ryser, E.; Harte, J.; Siddiq, M.; Harte, B. (2009) A sustainable package for fresh-cut green salad. The United Fresh Convention 2009 (abstract). Las Vegas, Arizona, US.
- Samsudin, H.; Almenar, E.; Auras, R.; Harte, B.; Harte, J.; Rubino, M. (2009) Microperforated PLA: a new environmentally friendly technology to improve blueberry shelf life. Graduate Academy Conference 2009 (abstract). Michigan State University. East Lansing, MI, US.
- Patnarin, B.; Almenar, E.; Auras, R.; Ryser, E.; Harte, J.; Siddiq, M.; Harte, B. (2009) Bioplastic containers for fresh-cut green salad. Graduate Academy Conference 2009 (abstract). Michigan State University. East Lansing, MI, US.
- Nguyen, T.; Almenar, E. (2009) Aloe vera-Chitosan Blend as a new edible coating for improving the shelf-life of strawberry (Fragaria x ananassa) during refrigerated storage. The 2009 University Undergraduate Research and Arts Forum (abstract). MSU, East Lansing, MI, US.
- Almenar, E. (2009) Application of poly(lactic acid) to fresh produce packaging. Conference of Food Engineering (abstract). Ohio, USA.
- Almenar, E.; Samsudin, H.; Auras, R.; Harte, B.; Harte, J.; Rubino, M. (2009) Environmentally friendly microperforated containers for improving postharvest berry shelf life. America Society for Horticultural Science Annual Meeting 2009 (abstract). Mississippi, Missouri, US.
- Guevara, J.C., Cedeno, L., Yahia, E.M., and Beaudry, R.M. 2009. Modelling of temperature and relative humidity effect on respiration rate of Nopalitos. PPage 161-166 in Proc. 6th International Congress on Cactus and Cochineal, Joao Pessoa, Brazil Oct. 22-26, 2007, F.A.P. Campos , J.C.B. Dubeux, Jr., and S. De Melo Silva, (eds.). Acta Hort. 811:161-166.
- Benyathiar, P.; Almenar, E.; Auras, R.; Ryser, E.; Harte, J.; Harte, B. (2009) An environmentally friendly alternative to the widespread petroleum-based flexible pouches for ready-to-eat green leaves. Institute of Food Technologists Annual Meeting and Food Expo (abstract). Anaheim, CA, USA.
- Joo, M.J.; Samsudin, H.; Almenar, E.; Auras, R.; Harte, J.; Harte, B. (2009) Evaluation of biodegradable antimicrobial packaging films for highbush blueberries. Institute of Food Technologists Annual Meeting and Food Expo (abstract). Anaheim, CA, USA.
- Samsudin, H.; Almenar, E.; Auras, R.; Harte, B.; Harte, J.; Rubino, M. (2009) Microperforated PLA: a new environmentally friendly technology to improve blueberry shelf life. Institute of Food Technologists Annual Meeting and Food Expo (abstract). Anaheim, CA, USA.
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Progress 01/01/08 to 12/31/08
Outputs
OUTPUTS: Fresh-cut vegetables and fruits are all packaged in one form or another. In some cases, the quality of the product benefits from the establishment of a modified atmosphere inside the package. In other cases, added active compounds can be used to improve food safety, reduce senescence, suppress decay, or otherwise improve storage quality. A commercially-relevant mathematical model useful for predicting polymer permeability needs was improved to include cut Rocha pears and cut melons based on data collected in previous years. Respiratory models were built for both commodities that span the temperature range of 0 to 15C. Results were reported at the S-294 multistate research project, Postharvest Quality and Safety in Fresh-cut Vegetables and Fruits, and at the 9th Iberian National Symposium on Maturation and Postharvest 2008. PARTICIPANTS: Ms. Helena Gomes performed the work on fresh-cut pear fruit under the advisement of Dr. Domingos Almeida. TARGET AUDIENCES: Packaging engineers, food scientists, and academics. PROJECT MODIFICATIONS: Not relevant to this project.
Impacts
The model has been used by one commercial firm to develop packages to improve storability of their products. The data for pear and melon will improve the capabilities to design effective packages for the storage and handling of cut fruit.
Publications
- Gomes, H., Beaudry, R., and Almeida, D. 2008. Temperature Effect on respiratory parameters of packaged fresh-cut pear and melon fruits. Conference proceedings, IFPA meeting, Las Vegas, Nevada.
- Gomes, M.H., Beaudry, R.M., Almeida, D.P.F., and Malcata, F.X. 2008. Respiration of fresh-cut cantelope melon fruit as a function of packaged oxygen concentration and temperature. Pages 616 to 622 in Advances en maduracion y post-recoleccion de fruitas, (Almudi, R.O, Val Falcon, J. and Ferrer Mairal, A. eds.), Proc. 9th Iberian National Symposium on Maturation and Postharvest 2008. September 23-26, Zaragoza, Spain.
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Progress 01/01/07 to 12/31/07
Outputs
OUTPUTS: Fresh-cut vegetables and fruits are all packaged in one form or another. In some cases, the quality of the product benefits from the establishment of a modified atmosphere inside the package. In other cases, added active compounds can be used to improve food safety, reduce senescence, suppress decay, or otherwise improve storage quality. A commercially-relevant mathematical model useful for predicting polymer permeability needs was improved. Inputs to the model include commercial needs for produce quantity, target gas temperature, dimensions of the gas exchange surface, and temperature sensitivity of oxygen permeation. The model predicts needed oxygen transmission rates for the film and the impact of temperature on the headspace oxygen levels. This year's improvement to the model includes an output for package CO2 levels. Parameters needed for predicting polymer and permeability needs were collected for sliced Rocha pear and sliced melon. Respiratory models were built for
both commodities that span the temperature range of 0 to 15C.
PARTICIPANTS: Nunchanok Nanthachai performed the research on 1-MCP sorption by produce under the guidance of Drs. Manit Kosittrakun, and Benjamas Ratanachinakorn. Ms. Helena Gomes performed the work on fresh-cut pear fruit under the advisement of Dr. Domingos Almeida.
TARGET AUDIENCES: Packaging engineers, food scientists, and academics.
Impacts
The model was used to assist in the development of high performance packages for an Ohio-based company (Glory Foods).
Publications
- Nanthachai, N., Ratanachinakorn, B., Kosittrakun, M., and Beaudry, R. (2007) Absorption of 1-MCP by fresh produce. Postharvest Biol. Technol. 43:291-297.
- Beaudry, R.M. (2007) MAP as a Basis for Active Packaging. In: Frontiers of Intelligent and Active Packaging for Fruits and Vegetables C.L. Wilson, ed., CRC Press, Boca Raton, FL, pp. 31-55.
- Gomes, M.H., Beaudry, R.M., and Almeida, D.P.F. (2007) Temperature effect on respiratory parameters of packaged fresh-cut pear fruit. XVII Reuion de la Sociedad Espanola de Fisiologia Vegetal. X Congreso Hispano-Luso de Fisiologia Vegetal. 18-12 Sept. 2007, University de Alcala, Alcala de Henares, Madrid, Spain.
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Progress 01/01/06 to 12/31/06
Outputs
Fresh-cut vegetables and fruits are all packaged in one form or another. In some cases, the quality of the product benefits from the establishment of a modified atmosphere inside the package. In other cases, added active compounds can be used to improve food safety, reduce senescence, suppress decay, or otherwise improve storage quality. The use of modified atmospheres to improve quality and extend the shelf life of fresh-cuts was supported by expansion of our commercially-relevant model to predict packaging needs for various commodities listed in Handbook 66 based on the temperature sensitivity of each commodity's respiration rate. Inputs to the model include commercial needs for produce quantity, target gas temperature, dimensions of the gas exchange surface and temperature sensitivity of oxygen permeation. The model predicts needed oxygen transmission rates for the film and the impact of temperature on the headspace oxygen levels. We evaluated the possibility of
developing a sachet release system for the application of 1-MCP in packages. By altering package film characteristics, the rate and duration of 1-MCP release could be adjusted, thereby fitting the needs of different types of produce.
Impacts
Our work on apple slices has resulted in the extensive use of 1-MCP on apple prior to slicing in the state of Michigan. Our identification of the cultivar Empire as the most promising apple cultivar of those grown in Michigan contributed to its near exclusive use for apple slices. The packaging model was adopted by two companies involved in packaging produce, one a film manufacturer, the other a produce packager.
Publications
- Beaudry, R.M., Luckanatinvong, V. and Solomos, T. 2006. Mainatining quality with CA and MAP. In: A.C. Purvis, W.B. McGlassen and S. Kanlayanarat (eds.), Proc. Intl Conference on Managing Quality in Chains (MQUIC). Acta Horticulturae 712:245-252.
- Lee, Y.S., Beaudry, R., Kim, J.N. and Harte, B.R. 2006. Development of a 1-methylcyclopropene (1-MCP) sachet release system. J. Food Sci. 71(1):1-6.
- Guevara, J.C., Yahia, E.M., Beaudry, R.M. and Cedeno, L. 2006. Modeling the influence of temperature and relative humidity on respiration rate of prickly pear cactus cladodes. Postharvest Biol. Technol. 41:260-265.
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Progress 01/01/05 to 12/31/05
Outputs
Fresh-cut vegetables and fruits are all packaged in one form or another. In some cases, the quality of the product benefits from the establishment of a modified atmosphere inside the package. Also, some products benefit from the application of plant growth regulators such 1-methylcyclopropene (1-MCP), which inhibits the action of ethylene. We developed a commercially-relevant model to predict packaging needs for various commodities listed in Handbook 66 based on the temperature sensitivity of each commodity respiration rate. Inputs to the model include commercial needs for produce quantity, target gas temperature, dimensions of the gas exchange surface, and temperature sensitivity of oxygen permeation. The model predicts needed oxygen transmission needs for the film and the impact of temperature on the headspace oxygen levels We undertook several studies to evaluate the impact of 1-MCP on fresh-cut produce and explored ways to manipulate 1-MCP in the package. Produce
evaluated include broccoli, lettuce, and apple. The gas is encapsulated in a cyclodextran in a commercial formulation. Strategies to regulate the release of 1-MCP into the headspace of packages of produce were developed and tested. These strategies included release of 1-MCP from 1-MCP gas-filled sachets and release of 1-MCP from sachets filled with cyclodextran formulations using the water vapor from the produce. The relationship between the initial 1-MCP concentration in the sachet headspace and the 1-MCP concentration in the headspace of the package containing the sachet was modeled. With appropriate polymer choices, the concentration of 1-MCP in the headspace of the package could be held well above the response-saturating concentration for several days at any temperature. The use of a sachet initially containing the cyclodextran formulation, rather than 1-MCP gas alone holds more promise as a means to reliably deliver target gas concentrations for needed durations. Methods for
regulating water flux into the sachet and into the cyclodextran formulation were evaluated. Use of a sachet with high water vapor permeability improved the gas release rate. In response to high humidity in the package interior, we found that a sachet composed of the hygroscopic PVA competed with the enclosed cyclodextran for water vapor and reduced 1-MCP release relative to LDPE. However, if the hygroscopic character of the formulation were improved by adding dextrose to the cyclodextran, then PVA permitted more rapid water vapor transmission than LDPE and resulted in more rapid 1-MCP release than the LDPE sachet. We compared the effect of controlled atmosphere storage and 1-MCP treatment on the quality of fresh-cut apple. After 3 months storage slices from 1-MCP treated apples turned brown faster than those held in CA, but after 5 and 7 month storage the browning rate in slices from CA apples was markedly greater. Texture of slices from 1-MCP treated apples were slightly better than
texture of slices from CA after 3 month storage but not significantly different after 5and 7 month storage. Volatile compound production was reduced by MCP and CA.
Impacts
Our work on apple slices has resulted in the extensive use of 1-MCP on apple prior to slicing in the state of Michigan. Our identification of the cultivar Empire as the most promising apple cultivar of those grown in Michigan contributed to its near exclusive use for apple slices. The packaging model was adopted by a company specializing in perforation technologies as a decision-support tool.
Publications
- Ben-Yehoshua, S., Beaudry, R.M., Fishman, S., Jayanty, S. and Mir, N. 2005. Modified atmosphere packaging and controlled atmosphere storage In: Environmentally Friendly Technologies for Produce Quality, S. Ben-Yehoshua, ed., CRC Press, Boca Raton, FL, pp.
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Progress 01/01/04 to 12/31/04
Outputs
A goal is to develop a technique for the application of 1-methylcyclopropene (1-MCP) to the product or to the headspace of packages of ethylene sensitive fresh-cut fruit and vegetables such as broccoli, lettuce, and apple. 1-MCP gas is currently approved for food use. The gas is encapsulated in a cyclodextran in a commercial formulation. We compared the effect of controlled atmosphere storage and 1-MCP treatment on the quality of fresh-cut apple. After 3 months storage slices from 1-MCP treated apples turned brown faster than those held in CA, but after 5 and 7 month storage the browning rate in slices from CA apples was markedly greater. Texture of slices from 1-MCP treated apples were slightly better than texture of slices from CA after 3 month storage but not significantly different after 5and 7 month storage. Volatile compound production was reduced by MCP and CA.
Impacts
1-MCP is currently approved for food use, having been approved by the EPA in July of 2002. In Michigan, the entirety of the Empire apple crop destined for use in apple slices is currently reported to be treated by 1-MCP. The results of this study and previous work have directly contributed to this commercial practice.
Publications
- Tanprasert, K., Harte, B. and Beaudry, R.M. 2004. The effect of 1-methylcyclopropene and controlled atmosphere storage on the quality of fresh-cut apples. 12th World Food Congress, July 2003. (Abstract).
- Harte, J., Siddiq, M., Dolan, K., Yen, K., Beaudry, R. and Novak, D. 2004. Effect of storage on the physical, chemical and sensory characteristics of fresh cut apple slices from different apple varieties. IFT Annual Meeting, July 2004. (Abstract).
- Tanprasert, K., Harte, B. and Beaudry, R.M. 2004. The effect of postharvest technologies (1-methylcyclopropene and controlled atmosphere storage) on fresh-cut apples. IFT Annual Meeting, July 2004. (Abstract).
- Tanprasert, K., Beaudry, R.M. and Harte, B.R. Development of 1-methylcyclopropene controlled release devices. 14th IAPRI World Conference on Packaging, Stockholm, Sweden, June, 2004. (Abstract).
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Progress 01/01/03 to 12/31/03
Outputs
A goal is to develop a technique for the application of 1-methylcyclopropene (1-MCP) to the headspace of packages of ethylene sensitive fresh-cut vegetables such as broccoli and lettuce. 1-MCP gas is currently approved for food use. The gas is encapsulated in a cyclodextran in a commercial formulation. Over the past three years, we have evaluated methods for the inclusion of 1-MCP into produce packages composed of low density polyethylene (LDPE) and polyvinyl acetate (PVA) polymers commonly used for packaging fresh produce. The permeability of LDPE to 1-MCP was determined to be approximately 2 to 3-times that for carbon dioxide. The temperature sensitivity of 1-MCP permeation was similar to that for carbon dioxide permeation, with a six-fold increase occurring between 0 and 25 Celsius. The relationship between 1-MCP release into a package and loss to the atmosphere was modeled and predictions for needed rates of release developed. Strategies to regulate the release of
1-MCP into the headspace of packages of produce were developed and tested. These strategies included release of 1-MCP from 1-MCP gas-filled sachets and release of 1-MCP from sachets filled with cyclodextran formulations using the water vapor from the produce. Methods for regulating water flux into the sachet and into the cyclodextran formulation were evaluated. Use of a sachet with high water vapor permeability. In a 100 percent relative humidity environment as might be expected in a package interior, we found that a sachet composed of the hygroscopic PVA competed with the enclosed cyclodextran for water vapor and reduced 1-MCP release relative to LDPE. However, if the hygroscopic character of the formulation were improved by adding dextrose to the cyclodextran, then PVA permitted more rapid water vapor transmission than LDPE and resulted in more rapid 1-MCP release than the LDPE sachet.
Impacts
None at this time. While 1-MCP is currently approved for food use, the label stipulates that it is to be used only on apple and tomato fruit at this time. It is anticipated that additional crop usages will be allowed in the next 1 to 2 years at which time an impact of this research can be determined. It is expected that use of 1-MCP will improve quality retention of broccoli at the retail level.
Publications
- No publications reported this period
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Progress 01/01/02 to 12/31/02
Outputs
A goal is to develop a technique for the application of 1-methylcyclopropene (1-MCP) to the headspace of packages of ethylene sensitive fresh-cut vegetables such as broccoli and lettuce. We evaluated methods for the inclusion of the cyclodextran 1-MCP delivery material into produce packages composed of low density polyethylene (LDPE). The permeability of the film to 1-MCP was determined to be approximately 2 to 3-times that for carbon dioxide and the temperature sensitivity similar to that for carbon dioxide permeation with a six-fold increase between 0 and 25 Celsius. The relationship between 1-MCP release into a package and loss to the atmosphere was modeled. The impact of the addition of hygroscopic materials and humidity on the release rate of 1-MCP from the cyclodextran was also determined at room temperature. Release was minimal for the cyclodextran alone at all humidity levels. However, when a sugar or salt were added to the cyclodextran, the release of 1-MCP
was rapid at greater than 70 percent relative humidity. The maximum release rate was obtained at 100 percent relative humidity.
Impacts
None at this time. While 1-MCP is currently approved for food use, the label stipulates that it is to be used only on apple fruit at this time. It is anticipated that additional crop usages will be allowed in the next 1 to 2 years at which time an impact of this research can be determined. It is expected that use of 1-MCP will improve quality retention of broccoli at the retail level.
Publications
- Sittipod, S. and Beaudry, R.M. 2002. Inclusion of 1-MCP in packaging to improve retention of green color in broccoli. Int'l Fresh Cut Prod. Assn. 11-14 April, 2002, Los Angeles, CA (abstract).
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Progress 01/01/01 to 12/31/01
Outputs
A goal is to develop a technique for the application of 1-methylcyclopropene (1-MCP) to the headspace of packages of ethylene sensitive fresh-cut vegetables such as broccoli and lettuce. We optimized the systems for gas handling and gas chromatographic detection. We evaluated methods for the inclusion of the dextran 1-MCP delivery material into the polymer low density polyethylene (LDPE). The capacity of LDPE to retain 1-MCP was evaluated, and the permeability of the film is currently being determined at various temperatures.
Impacts
None at this time. 1-MCP should be approved for food use this year.
Publications
- Lu, R., Guyer, D.E., and Beaudry, R.M. 2001. Determination of firmness and sugar content of apples using near-infrared diffuse reflectance. J. Texture Studies 31:615-630.
- Mir, N.A., Whitaker, M., Mekhedov, S., and Beaudry, R.M. 2001. Genbank accession AF336307 Auxin-repressed protein like, complete cds.
- Mir, N.A., Curell, E., Khan, N., Whitaker, M., and Beaudry, R.M. 2001. Harvest maturity, storage temperature, and 1-MCP application frequency alter firmness retention and chlorophyll fluorescence of 'Redchief Delicious' apples. J. Amer. Soc. Hort. Sci. 126:618-624.
- Mir, N. and Beaudry, R.M. 2001. Use of 1-MCP to reduce the requirement for refrigeration in the storage of apple fruit. Proc. 2000 International Postharvest Conference. Acta Horticulturae 553:577-580.
- Mir, N. and Beaudry, R.M. 2001. Interplay of O2 and C2H4 on climacteric respiration. Proc. 2000 International Postharvest Conference. Acta Horticulturae 553:651-655.
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Progress 01/01/00 to 12/31/00
Outputs
The effect of the ripeness stage of tomato on the retention of locular gel following a series of 10 impacts was examined. Fully ripe fruit were the most resistant to locular gel loss. The use of 1-methylcyclopropene on the retention of green color in broccoli florets in modified-atmosphere packages was examined. Low O2 and elevated CO2 were found to enhance the effectiveness of 1-MCP at elevated temperatures. The effectiveness of either treatment was less noticeable at temperatures of 0 to 5C. At room temperature, the effect of 1-MCP and modified atmosphere was additive, with each treatment adding approximately 1 day to storability. The effectiveness of peroxide vapors at reducing the growth of human pathogens was evaluated on broccoli. Peroxide slowed or stopped growth of E. coli, Salmonella and Listeria, but caused some desiccation.
Impacts
None at this time. 1-MCP should be approved for food use this year.
Publications
- No publications reported this period
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