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Development of Chlorine Dioxide Releasing Film and Its Application in Decontaminating Fresh Produce
Author(s) -
Ray Soumi,
Jin Tony,
Fan Xuetong,
Liu Linshu,
Yam Kit L.
Publication year - 2013
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.12010
Subject(s) - chlorine dioxide , sodium chlorite , citric acid , chemistry , polylactic acid , shelf life , food science , food packaging , sodium , solvent , moisture , nuclear chemistry , polymer , organic chemistry
A feasibility study was conducted to develop chlorine dioxide (ClO 2 )‐releasing packaging films for decontaminating fresh produce. Sodium chlorite and citric acid powder were incorporated into polylactic acid (PLA) polymer. Films made with different amounts of PLA (100 and 300 mg), percentages of reactant (5% to 60%), and ratios of sodium chlorite to citric acid (1:2 or 2:1) were prepared using a solvent casting method. The release of ClO 2 from the resultant films was activated by moisture. Increase of reactants in the films produced more ClO 2 while higher PLA content in the films resulted in less release of ClO 2 . The ratio of sodium chlorite to citric acid and activation temperature (22 °C compared with 10 °C) did not affect the ClO 2 release from the films. Antimicrobial efficacy of ClO 2 released from the films was evaluated using grape tomato as a model food. The results indicate that the films were activated by moisture from tomatoes in the package and the released ClO 2 reduced Salmonella spp. and Escherichia coli O157:H7 inoculated on the tomatoes to undetectable levels (<5 colony forming units (CFU)/tomato), achieving more than 3 log reduction. The film‐treated tomatoes did not show significant changes in color and texture as compared to controls during storage at 10 °C for 21 d. This study demonstrated the technical feasibility for development of gaseous ClO 2 ‐releasing packaging system to enhance microbial safety and extend shelf life of fresh produce.