Abstract
Consumers demand for minimally processed foods have significantly increased, primarily due to their interest in fresh and convenience foods, modern social trends, single person households, and willingness to spend money for quality products (Yang et al. 1994; Singh et al. 2010). They constitute a full meal or a significant portion of it (fresh cut fruits, salads etc.), receive minimal processing treatments, often followed by refrigeration and freezing. A number of processing treatments applied to minimally processed foods do not ensure the ‘sterility’. The operations of washing, sorting, peeling and cutting necessary to produce ready-to-eat products result in the reduction of the shelf life of the fresh-cut produce, with respect to the intact product, due to the accelerated enzymatic activity, moisture loss and microbial proliferation (Lucera et al. 2010). A large number studies have been conducted to prevent the detrimental phenomena occurring after cutting; most of them are based on treatments with reducing agents, acidifying agents, chelating substances and antimicrobial compounds (Lanciotti et al. 2004; Tripathi and Dubey 2004; Rico et al. 2007). In particular control of the enzymatic browning in fresh-cut commodities, ascorbic acid and citric acid are widely used alone or in combination as substitutes for sulphite (Gimenez et al. 2003; Lee et al. 2003; Rocculi et al. 2004; Cocci et al. 2006; Albanese et al. 2007). Different calcium salts have also been studied for decay prevention, sanitation and nutritional enrichment of fresh fruits and vegetables (Martin-Diana et al. 2007). Fresh cut fruits and vegetables have a limited shelf life, due to mechanical stress, cell and membrane damage, water loss, enzyme activity, and microbial proliferation (Conte et al. 2009). The use of innovative non-thermal processing methods such as ultra-high pressure processing, pulsed electric fields, microwave sterilisation, ionizing radiations and active packaging have extended the shelf life and increased the safety of minimally processed foods. Many factors influence the shelf life of fresh and convenience foods, and packaging is one of the key factors to keep the product fresh.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
References
Agion (2007) MicrobeGuard’s Food Touch® Paper Liners Now Feature Agion®Antimicrobial. http://www.agion-tech.com/NewsAndEvents.aspx?id=206. Last accessed 15 Jan 2014
AIPIA (2013) Glass-clear PET with oxygen scavenging. http://www.aipia.info/news_250_glassclear-pet-with-oxygen-scavenging.php. Last accessed 07 Feb 2014
Albanese D, Cinquanta L, Di Matteo M (2007) Effects of an innovative dipping treatment on the cold storage of minimally processed Annurca apples. Food Chem 105:1054–1060
ALBIS (2014) SHELFPLUS® O2—a fresh solution to active packaging. http://www.albis.com/en/products-solutions/standard-plastic/shelfplus/. Last accessed 21 Mar 2014
Bastarrachea L, Dhawan S, Sablani S (2011) Engineering properties of polymeric-based antimicrobial films for food packaging. Food Eng Rev 3:79–93
Bastarrachea L, Dhawan S, Sablani S, Mah J, Kang D, Zhang J (2010) Biodegradable poly(butylene adipate-co-terephthalate) film incorporated with nisin: characterization and effectiveness against Listeria innocua. J Food Sci 75:215–224
Bioka (2014) New natural oxygen absorbing technology for food quality preservation. http://www.bioka.fi/. Last accessed 21 Mar 2014
Bosset JQ, Sieber R, Gallman PU (1994) Influence of light transmittance of packaging materials on the shelf life of milk and milk products a review. In: Mathlouthi M. (Ed.), Food Packaging and Preservation. Blackie Academic and Professional, Glasgow, UK
Brody AL (2005) Packaging for non-thermally and minimally processed foods. Food Technol 59:75–77
Camo J, Antonio Beltrán J, Roncalés P (2008) Extension of the display life of lamb with an antioxidant active packaging. Meat Sci 80(4):1086–1091
Chien P-J, Sheu F, Yang F-H (2007) Effects of edible chitosan coating on quality and shelf life of sliced mango fruit. J Food Eng 78:225–229
Ciolacu L, Nicolau AI, Hoorfar J (2014) Edible coatings for fresh and minimally processed fruits and vegetables. In: Hoorfar J (ed) Global safety of fresh produce. Woodhead publisher, Cambridge, pp 233–234
Cocci E, Rocculi P, Romani S, Dalla Rosa M (2006) Changes in nutritional properties of minimally processed apples during storage. Postharvest Biol Technolo 39:265–271
Conte A, Scrocco C, Brescia I, Del Nobile MA (2009) Packaging strategies to prolong the shelf life of minimally processed lampascioni (Muscari comosum). J Food Eng 90:199–206
Corrales M, Fernández A, Han JH (2014) Antimicrobial packaging systems. In: Han JH (ed) Innovations in food packaging. Academic, Waltham, MA, pp 133–170
Dhanpal A, Sasikala P, Rajamani L, Kavitha V, Yazhini G, Banu MS (2012) Edible films from Polysaccharides. Food Sci Qual Manage 3:9–18
Du WX, Olsen CW, Avena-Bustillos RJ, Mchugh TH, Levin CE, Friedman M (2009) Effects of allspice, cinnamon, and clove bud essential oils in edible apple fi lms on physical properties and antimicrobial activities. J Food Sci 74:M372–M378
Fernández-Álvarez M (2000) Review: active food packaging. Food Sci Tech Int. 697–108
Floros JD, Dock LL, Han JH (1997) Active packaging technologies and applications. Food Cosmet Drug Packag 20:10–17
Gimenez M, Olarte C, Sanz S, Lomas, Echavarri JF, Ayala F (2003) Influence of packaging films on the sensory and microbiological evolution of minimally processed borage (Borrago officinalis). J Food Sci 68:1051–1057
Gonzalez-Buesa J, Ferrer-Mairal A, Oria R, L. Salvador M (2009) A mathematical model for packaging with microperforated films of fresh-cut fruits and vegetables. Journal of Food Engineering 95(1):158–165
Grower JL, Cooksey K, Getty K (2004) Release of nisin from methylcellulose.hydroxypropyl methylcellulose film formed on low-density polyethylene film. J Food Sci 69:M107–M111
Han JH (2005) Antimicrobial packaging systems. In: Han JH (ed) Innovations in food packaging. Academic, UK, pp 80–101
Kays SJ, Paull RE (2004) Stress in harvested products. In Kays SJ, Paull RE. Postharvest Biology, Exon Press Athens, GA
Kerry JP, O’Grady MN, Hogan SA (2006) Past, current and potential utilisation of active and intelligient packaging systems for meat and muscle-based products: a review. Meat Sci 74:113–130
Khin MM, Zhou W, Perera C (2005) Development in the combined treatment of coating and osmotic dehydration of food—a review. Int J Food Eng 1:1–19
Lanciotti R, Gianotti A, Patrignani F, Belletti N, Guerzoni ME, Gardini F (2004) Use of natural aroma compounds to improve shelf-life and safety of minimally processed fruits. Trends Food Sci Technol 15:201–208
Lee JY, Park HJ, Lee CY, Choi WY (2003) Extending shelf life of minimally processed apples with edible coatings and anti-browning agents. Lebensmittel-Wissenschaft und-Technologie 36:323–329
LINPAC (2012) INPAC packaging partners Addmaster to tackle packaging bugs. http://www.linpacpackaging.com/pt-pt/news/201208/linpac-packaging-partnersaddmaster-tackle-packaging-bugs. Last accessed 21 Mar 2014
Linssen JPH, Roozen JP (1994) Food flavour and packaging interactions. In: Mathlouthi, M. (Ed.), Food Packaging and Preservation. Blackie Academic and Professional, New York, pp. 48–61
Lucera A, Costa C, Mastromatteo M, Conte A, Del Nobile MA (2010) Influence of different packaging systems on fresh cut zucchini (Cucurbita pepo). Innov Food Sci Emerg Technol 11(2010):361–368
Marcos B, Aymerich T, Monfort JM, Garriga M (2010) Physical performance of biodegradable films intended for antimicrobial food packaging. J Food Sci 75:E502–E507
Martin-Diana AB, Rico D, Frias JM, Barat JM, Henehan GTM, Barry-Ryan C (2007) Calcium for extending the shelf life of fresh whole and minimally processed fruits and vegetables: a review. Trends Food Sci Technol 18:210–218
Mexis SF, Kontominas (2014) Packaging: active food packaging. In: Batt CA (ed) Encyclopedia of food microbiology, 2nd edn. Academic, Waltham, MA, pp 999–1005
Mitsubishi Gas Chemical (2009) AGELESS®. http://www.mgca.com/AGELESS/AgelessFeatures.html. Last accessed 21 Mar 2014
Mitsubishi Gas Chemical (2009) OMAC®. http://www.mgca.com/AGELESS/OmacEffects.html. Last accessed 20 Mar 2014
Mitsubishi-Kagaku Foods Corporation (2002) Wasaouro™ Products. http://www.mfc.co.jp/wasaouro/e/products/. Last accessed 05 Feb 2014
Nanopack (2014) NANOPACK technology & packaging, S.L. http://www.nanopack.es/nanopack/. Last accessed 21 Mar 2014
Olivas GI, Mattinson DS, Barbosa-Caenovas GV (2007) Alginate coatings for preservation of minimally processed ‘Gala’ apples. Postharvest Biol Technol 45:89–96
Paper Pak Industries (2014) The Natural Way to Extend Freshness. http://www.paperpakindustries.com/food/ultrazap_xtendapak_red_meat.php. Last accessed 04 Mar 2014
Picard E, Gerard J_F, Espuche E (2008) Water transport properties of polyamide 6 based nanocomposites prepared by melt blending: on the importance of the clay dispersion state on the water transport properties at high water activity. J Membr Sci 313:284–295
Pranoto Y, Rakshit SK, Salokhe VM (2005) Enhancing antimicrobial activity of chitosan films by incorporating garlic oil, potassium sorbate and nisin. Food Sci Technol 38:859–865
Realini CE, Marcos B (2014) Active and intelligent packaging systems for a modern society. Meat Sci 98:404–19. doi:10.1016/j.meatsci.2014.06.031
Reiger M (2014) Microwavable food packaging. In: Han JH (ed) Innovations in food packaging. Academic, Waltham, MA, pp 495–514
Rico D, Martin-Diana AB, Frias JM, Barat JM, Henehan GTM, Barry-Ryan C (2007) Improvement in texture using calcium lactate and heat-shock treatments for stored ready-to-eat carrots. J Eng 79:1196–1206
Rico-Pena DC, Torres JA (1991) Sorbic acid and potassium sorbate permeability of an edible methylcellulose-palmitic acid film: water activity and pH. J Food Sci 56:497–499
Robertson GL (2006) Food packaging principles and practice, 2nd edn. CRC, Boca Raton, FL
Robertson GL (2012) Food packaging principles and practice, 3rd edn. CRC press, BocoRaton, Fl, USA
Rocculi P, Romani S, Dalla Rosa M (2004) Evaluation of physico-chemical parameters of minimally processed apples packed in non-conventional modified atmosphere. Food Res Int 37:329–335
Sängerlaub S, Böhmer M, Singh P, Stramm C, Langowski H-C (2011) Humidity regulating packaging materials. In: TAPPI European PLACE conference, vol 2, pp 1228–1258
Sealed Air (2013) Cryovac® OS Films—Rapid Headspace. http://www.cryovac.com/NA/EN/pdf/osfilms.pdf. Last accessed 10 Mar 2014
Singh P, Wani AA, Saengerlaub S, Langowski H-C (2011a) Understanding critical factors for the quality and shelf-life of MAP fresh meat: a review. Crit Rev Food Sci Nutr 51:146–177
Singh P, Langowski H-C, Wani AA, Saengerlaub S (2010) Recent advances in extending the shelf life of fresh Agaricus mushrooms: a review. J Sci Food Agric 90:1393–1402
Singh P, Wani AA, Saengerlaub S (2011b) Active packaging of food products: recent trends (review). Nutr Food Sci 41:249–260
Speer DV, Edwards FB, Beckwith SW, Rivett J, Kennedy TD (2009) Method of triggering a film containing an oxygen scavenger. In: Google Patents, US 7504045 B2. http://www.google.com.tr/patents/US7504045
Suppakul P, Miltz J, Sonneveld K, Bigger SW (2003) Active packaging technologies with an emphasis on antimicrobial packaging and its applications. J Food Sci 68(2):408–420
Tripathi P, Dubey N (2004) Exploitation of natural products as alternative strategy to control postharvest fungal rotting of fruit and vegetables. Postharvest Biol Technol 32:235–245
Vojdani F, Torres JA (1990) Potassium sorbate permeability of methyl cellulose and hydroxylpropyl methyl cellulose coatings: effect of fatty acids. J Food Sci 55:841–846
Vojdani F, Torres JA (1989) Potassium sorbate permeability of edible cellulose ether films. J Food Process Eng 12:33–48
Wani AA, Singh P, Langowski H-C (2014a) Food technologies: packaging. In: Motarjemi Y (ed) Encyclopedia of food safety, vol 3. Academic, Waltham, MA, pp 211–218, UK
Wani AA, Singh P, Gul K, Wani MH, Langowski HC (2014b) Sweet cherry (Prunus avium): Critical factors affecting the composition and shelf life. Food Packag Shelf Life 1:86–99
Weng Y-M, Hotchkiss JH (1993) Anhydrides and antimycotic agents added to polyethylene films for food packaging. Packag Technol Sci 6:123–128
Wong DWS, Gregorski KS, Hudson JS, Pavlath AE (1996) Calcium alginate films: thermal properties and permeability to sorbate and ascorbate. J Food Sci 61:337–341
Yang TCS (1994) The use of films as suitable packaging material for minimally processed foods—a review. Technical report NATICK/TR-94/029. United States Army NATICK, Research Development and Engineering Center, NATICK, Massachusetts, USA
Author information
Authors and Affiliations
Corresponding author
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 2015 Springer International Publishing Switzerland
About this chapter
Cite this chapter
Wani, A.A., Singh, P., Pant, A., Langowski, H.C. (2015). Packaging Methods for Minimally Processed Foods. In: Siddiqui, M., Rahman, M. (eds) Minimally Processed Foods. Food Engineering Series. Springer, Cham. https://doi.org/10.1007/978-3-319-10677-9_3
Download citation
DOI: https://doi.org/10.1007/978-3-319-10677-9_3
Published:
Publisher Name: Springer, Cham
Print ISBN: 978-3-319-10676-2
Online ISBN: 978-3-319-10677-9
eBook Packages: Chemistry and Materials ScienceChemistry and Material Science (R0)