Source: MICHIGAN STATE UNIV submitted to NRP
QUALITY AND SAFETY OF FRESH-CUT VEGETABLES AND FRUITS
Sponsoring Institution
National Institute of Food and Agriculture
Project Status
COMPLETE
Funding Source
HATCH
Reporting Frequency
Annual
Accession No.
1014554
Grant No.
(N/A)
Cumulative Award Amt.
(N/A)
Proposal No.
(N/A)
Multistate No.
S-294
Project Start Date
Oct 27, 2017
Project End Date
Sep 30, 2022
Grant Year
(N/A)
Program Code
[(N/A)]- (N/A)
Recipient Organization
MICHIGAN STATE UNIV
(N/A)
EAST LANSING,MI 48824
Performing Department
Packaging
Non Technical Summary
Relevant information will be available to fresh-cut processors to assist in selection of optimal harvest maturity, processing procedures, handling and packaging conditions to best maintain fresh-cut product quality and safety. The fresh-cut industry will achieve considerable savings from reductions of product losses and recalls. Consumers will benefit from increased availability of fresh-cut products with improved sensory quality and higher nutritional value through improvements in cultivars and more effective preparation and handling practices. Incidence of fresh-cut products at retail with insufficient shelf life for consumer satisfaction will decrease. Human health will be improved as a result of increased consumption of vegetables and fruits. Availability of best-practice guidance and standardized methods for food safety risk assessments of fresh-cut product treatments will reduce the likelihood of food safety events by replacing ineffective food safety practices with science-based procedures. Food safety risk will be reduced through availability of new, more efficacious, strategies for controlling human pathogens.
Animal Health Component
33%
Research Effort Categories
Basic
33%
Applied
33%
Developmental
34%
Classification

Knowledge Area (KA)Subject of Investigation (SOI)Field of Science (FOS)Percent
5035010200060%
5035299202020%
9035010202010%
5035010309010%
Knowledge Area
903 - Communication, Education, and Information Delivery; 503 - Quality Maintenance in Storing and Marketing Food Products;

Subject Of Investigation
5299 - Agricultural supplies, general/other; 5010 - Food;

Field Of Science
2020 - Engineering; 3090 - Sensory science (human senses); 2000 - Chemistry;
Goals / Objectives
2. Develop new strategies to improve and maintain inherent fresh-cut product quality and nutrition. 1. Evaluate methods of sampling and measuring flavor and nutrition of fresh-cut products to facilitate comparison to traditional shelf life factors. 4. Determine critical factors in controlled inoculation studies with human pathogens and surrogates that influence the outcome of quantitative microbial risk assessments.
Project Methods
Objective 1. Standardized sensory evaluation methods and objective methods of measuring color, texture, and composition of fresh-cut products will be proposed. Compositional measurements will include constituents related to flavor (sugars, organic acids, aroma volatiles) and nutritional value (vitamin C). Potential methods will be discussed, agreed upon, and revisions made, and the procedures finalized and distributed within and outside the multistate project.Objective 2. New alternatives for fresh-cut produce packaging will be developed based on testing and evaluating the effect of emerging packaging materials (bio-based films and others), and technologies (active packaging) on fresh-cut product quality and safety. Novel and already known encapsulating compounds will be assessed and compared in terms of absorption and/or desorption capabilities on molecules of interest (e.g., ethylene, CO2, and naturally occurring antimicrobials) for the development of novel active packaging. Encapsulating compound's requirements will be coupled with mass transfer properties of packaging materials in order to improve active packaging technologies. Packaging materials made from both renewable and petroleum-based resources with incorporated by-products will be developed and evaluated on performance for the development of some of the aforementioned packaging technologies including MAP and active packaging. Packaging formats (pouches, trays) will be created with the machinery currently used by the packaging industry. Commercially available packaging materials and technologies will be used as controls. New and current packaging systems will be compared to evaluate improvements in quality and safety of the fresh-cut products. The behavior of different packaging systems in the cold chain will be evaluated for improvement of safety and quality of fresh-cut fruits and vegetables. Consumers' acceptance for some of these novel packaging technologies for fresh-cut produce will be evaluated using surveys and sensory evaluations. Quality evaluations to assess the effects of product selection, pre- and post-cutting treatments, packaging technologies, and changes during storage include physicochemical analyses and sensory evaluations. Physicochemical techniques will include mostly instrumental measurements of surface pH, headspace composition (e.g., CO2, O2, ethylene, relative humidity), surface color, firmness, sugar and acid levels, moisture content, weight loss, aromatic volatile abundance, and microbial loads. Standardized methods developed in our previous project or in Objective 1 will be used. Objective 4. Research under this objective will involve testing of various intervention strategies (e.g., antimicrobial packaging) compared to standard commercial practices for effects on produce quality and naturally occurring and inoculated microorganisms.

Progress 10/01/19 to 09/30/20

Outputs
Target Audience:Scientific community, packaging industry, growers, and college students (graduates and undergraduates) Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided?Graduate students: Dylan Spruit, Pramit Swant; Undergraduate student: Viet Phan How have the results been disseminated to communities of interest?Peer-reviewed manuscripts; reports for industry; multi-state project S-294 meeting What do you plan to do during the next reporting period to accomplish the goals?1. Novel packaging to better maintain whole and/or fresh-cut product quality and/or safety will be developed. 2. Produce packaging made from renewable resourses and by-products will be developed.

Impacts
What was accomplished under these goals? 1. Development of novel produce packaging for meal kits. 2. Evaluation of novel ethylene scrubbers obtained from agrowaste. 3. Effect of film production on antimicrobial compound amount.

Publications

  • Type: Book Chapters Status: Published Year Published: 2020 Citation: Almenar, E. 2020. Chapter 11: Innovations in packaging technologies for produce. Part 1: Basic Principles of CA/MA and Future Trends. In: Controlled and Modified Atmospheres for Fresh and Fresh-Cut Produce. Eds. M.I. Gil and R.M. Beaudry. Elsevier, Philadelphia, PA (USA). Pp: 211-264 (https://www.sciencedirect.com/science/article/pii/B9780128045992000120).
  • Type: Journal Articles Status: Published Year Published: 2020 Citation: Awalgaonkar, G.; Beaudry, R.; Almenar, E. 2020. Ethylene-removing packaging: basis for development and latest advances. Comprehensive Reviews in Food Science and Food Safety, 1-28 (https://doi.org/10.1111/1541-4337.12636 )
  • Type: Conference Papers and Presentations Status: Awaiting Publication Year Published: 2020 Citation: Almenar, E. 2020. Recent advances in fresh-cut produce packaging. Acta Horticulturae.
  • Type: Journal Articles Status: Under Review Year Published: 2020 Citation: McKay, S., Sawant, P., Fehlberg, J., Almenar, E. 2020. Antimicrobial properties of orange juice processing waste in powder form and its suitability to produce antimicrobial packaging.
  • Type: Websites Status: Published Year Published: 2019 Citation: Work highlighted in media: Ogg, Matthew. 2019. Attraction/sustainability trade-off shifting for produce packaging. Produce Business, Vol. 35, No. 10, Pp. 48-53 (printed version) and @ https://book.producebusiness.com/1019/mobile/index.html#p=49 (accessed on February 17, 2020).
  • Type: Websites Status: Published Year Published: 2019 Citation: Interview with magazine writer: Ogg, Matthew. 2019. Attraction/sustainability trade-off shifting for produce packaging. Produce Business, Vol. 35, No. 10, Pp. 48-53 (printed version) and @ https://book.producebusiness.com/1019/mobile/index.html#p=49 (accessed on February 17, 2020).
  • Type: Websites Status: Published Year Published: 2020 Citation: Interview with magazine writer: Ogg, Matthew. 2020. Modified atmosphere packaging adds more value to value-added (interview date: 03 09 20). Produce Business, Vol. 36, No. 04, Pp. 51-52 (printed version) and @ https://www.producebusiness.com/modified-atmosphere-packaging-adds-more-value-to-value-added/ (accessed on June 1, 2020).
  • Type: Websites Status: Published Year Published: 2020 Citation: Interview with magazine writer: Karst, Thomas, 2020. Packaging experts aim for sustainability, improvements. The Packer (published on March 4, 2020) @ https://www.thepacker.com/article/packaging-experts-aim-sustainability-improvements (accessed on June 1, 2020).


Progress 10/01/18 to 09/30/19

Outputs
Target Audience:Scientific community, produce packaging industry, growers, and college students Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided?(1) Graduate students: Jack Fehlberg, Pramit Sawant, (2) Undergraduate students: Sydney McKay; (3) Visiting scholar: Dr. Narender Raju Panjagari How have the results been disseminated to communities of interest?Peer-reviewed manuscripts; conferences; multi-state project S-294 meeting; and proposal writing collaboration What do you plan to do during the next reporting period to accomplish the goals?1. Novel packaging to better maintain whole and/or fresh-cut product quality and/or safety will be developed. 2. Produce packaging made from renewable resourses and by-products will be developed.

Impacts
What was accomplished under these goals? 1. By-product from orange juice processing to inactivate spoilage microorganisms in food products has been assessed and proven to be effective (McKay, S., Fehlberg, J., Almenar, E.) 2. A novel antimicrobial film containing orange juicing agrowaste has been developed and characterized (McKay, S., Sawant, P., Fehlberg, J., Almenar, E.).

Publications

  • Type: Book Chapters Status: Awaiting Publication Year Published: 2020 Citation: Almenar, E. 2020. Chapter 12: Innovations in Packaging Technologies for Produce. Part 1: Basic Principles of CA/MA and Future Trends. In: Controlled and Modified Atmospheres for Fresh and Fresh-Cut Produce. Eds. M.I. Gil and R.M. Beaudry. Elsevier, Philadelphia, PA (USA).
  • Type: Conference Papers and Presentations Status: Published Year Published: 2019 Citation: New Packaging materials for fresh-cut produce. IV International Conference on Fresh-cut Produce. August 14, 2019. Taian, Shandong, China. (http://www.fresh-cut2019.com/pics_info.asp?ArticleId=611)
  • Type: Journal Articles Status: Published Year Published: 2019 Citation: da Rocha Neto, A.C., Beaudry, R., Maraschin, M., Di Piero, R.M., Almenar, E. 2019. Double-bottom antimicrobial packaging for apple shelf-life extension. Food Chemistry, 279: 371-388 (https://doi.org/10.1016/j.foodchem.2018.12.021).
  • Type: Journal Articles Status: Published Year Published: 2019 Citation: Jayeola, V., Jeong, S., Almenar, E., Marks, B., Vorst, K., Brown, W., Ryser, E. 2019. Predicting the growth of Listeria monocytogenes and Salmonella typhimurium in diced celery, onions, and tomatoes during simulated commercial transport, retail storage, and display. Journal of Food Protection, 82 (2): 287-300 (https://doi.org/10.4315/0362-028X.JFP-18-277).
  • Type: Journal Articles Status: Submitted Year Published: 2020 Citation: McKay, S., Sawant, P., Fehlberg, J., Almenar, E. 2019. Antimicrobial properties of orange juice processing waste in powder form and its suitability to produce antimicrobial packaging.
  • Type: Websites Status: Published Year Published: 2019 Citation: Work highlighted in media: Lupo, Lisa. 2018. Inside the food package: innovating with Michigan State University school of packaging. QA magazine, Vol. November/December (printed version) and @ http://magazine.qualityassurancemag.com/issue/december-2018
  • Type: Websites Status: Published Year Published: 2019 Citation: Work highlighted in media: Bedale, Wendy. Meeting review: food waste and sustainabilitystrategies to improve food safety, food security. Food Protection Trends, 39(4): 348-353 July/August https://www.nxtbook.com/nxtbooks/trilix/fpt_20190708/index.php#/62 http://www.foodprotection.org/files/food-protection-trends/jul-aug-19-bedale.pdf
  • Type: Other Status: Published Year Published: 2019 Citation: Session chair at the IV International Conference on Fresh-cut Produce, Taian, Shandong, China.


Progress 10/27/17 to 09/30/18

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: Jack Fehlberg, Gauri Awalgaonkar, Victor Jayeola; (2) Undergraduate students: Linh Dao; (3) Visiting scholars: Argus da Rocha Neto How have the results been disseminated to communities of interest?Peer-reviewed manuscripts (2); magazines (1); invited communications (1 domestic and 1 abroad); and Food Expos (UnitedFresh), Websites (>2) What do you plan to do during the next reporting period to accomplish the goals?1. Novel packaging to better maintain whole and/or fresh-cut product quality and/or safety will be developed. 2. Produce packaging made from renewable resourses and by-products will be developed.

Impacts
What was accomplished under these goals? 1. Natural antimicrobial compounds to inactivate spoliage microorganisms in fresh product have been assessed and proven to be effective (da Rocha Neto, A.C., Beaudry, R., Maraschin, M., Di Piero, R.M., Almenar, E.) 2. A novel active package forapples hasbeen developed(da Rocha Neto, A.C., Beaudry, R., Maraschin, M., Di Piero, R.M., Almenar, E.) 3.The growth of Listeria monocytogenes and Salmonella typhimurium in diced celery, onions, and tomatoes during simulated commercial transport, retail storage, and display has been predicted(Jayeola, V., Jeong, S., Almenar, E., Marks, B., Vorst, K., Brown, W., Ryser, E.)

Publications

  • Type: Conference Papers and Presentations Status: Published Year Published: 2018 Citation: Organizer and moderator of the 2018 IFT Food Packaging Symposium: How e-commerce is changing the food packaging landscape
  • Type: Conference Papers and Presentations Status: Published Year Published: 2018 Citation: Poster: Fehlberg, J.; Lee, Chun-Lung, Matuana, L.M.; Almenar, E. Converting agricultural waste into packages. The 2018 United Fresh University Showcase. June 25, 2018. Chicago, Illinois, USA.
  • Type: Journal Articles Status: Accepted Year Published: 2018 Citation: Jayeola, V., Jeong, S., Almenar, E., Marks, B., Vorst, K., Brown, W., Ryser, E. Predicting the growth of Listeria monocytogenes and Salmonella typhimurium in diced celery, onions, and tomatoes during simulated commercial transport, retail storage, and display. Journal of Food Protection
  • Type: Journal Articles Status: Published Year Published: 2018 Citation: Wilson, C.T.; Harte, J.; Almenar, E. 2018. Effect of sachet presence on consumer product perception and active packaging acceptability - a study of fresh-cut cantaloupe. LWT- Food Science and Technology, 92: 531-539 (http://dx.doi.org/10.1016/j.lwt.2017.05.018)
  • Type: Journal Articles Status: Published Year Published: 2018 Citation: da Rocha Neto, A.C., da Rocha, A. B. d O., Maraschin, M., Di Piero, R.M., Almenar, E. 2018. Factors affecting the entrapment efficiency of �-cyclodextrins and their effects on the formation of inclusion complexes containing essential oils. Food Hydrocolloids, 77: 509-523 (https://doi.org/10.1016/j.foodhyd.2017.10.029)
  • Type: Other Status: Published Year Published: 2018 Citation: Invited communication: Sustainable packaging alternatives to reduce food waste. Food Waste and Sustainability: Strategies to Improve Food Safety, Food Security, and Nutrition. September 27, 2018. Burr Ridge, IL, USA. (https://www.eventbrite.com/e/food-waste-and-sustainability-strategies-to-improve-food-safety-food-security-and-nutrition-registration-43484140234# )
  • Type: Other Status: Published Year Published: 2018 Citation: Invited communication: Avances en tecnolog�as para envases. Epicentro Cluser 2018. February 22, 2018. Cali, Colombia. (http://www.ccc.org.co/epicentro-cluster-22-febrero-2018/ )
  • Type: Other Status: Published Year Published: 2017 Citation: Interview with magazines writers: Costin, Joanne. 2017. Sustainable packaging. MeatingPlace magazine, Vol. August, Pp. 55-58 (printed version) and @ http://www.meatingplace.com/Archives/Archives
  • Type: Theses/Dissertations Status: Published Year Published: 2018 Citation: Awalgaonkar, Gauri. Development of active packaging trays with ethylene removing capability. M.S. defense: July 27, 2018.