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Inclusion complexes dispersed in polystyrene‐based labels for fruit ripening on demand
Author(s) -
Capozzi Luigi C.,
Bazzano Marco,
Sangermano Marco,
Pisano Roberto
Publication year - 2018
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13596
Subject(s) - ripening , ethylene , polystyrene , postharvest , solvent , chemistry , chemical engineering , food science , organic chemistry , horticulture , polymer , catalysis , engineering , biology
Summary In this work, the inclusion complexes of α‐cyclodextrin and ethylene were prepared by molecular encapsulation and then dispersed into a polystyrene film by solvent casting to produce active polymeric labels. These labels were produced to control ripening of fruit directly in the food container as an alternative to the injection of ethylene into thermo‐regulated chambers. The samples were characterised, and the ethylene release was found to be dependent on temperature and relative humidity in the atmosphere. Finally, experimental data were used to simulate a realistic scenario of fruit ripening into a food container, showing the possibility to trigger ripening with the active label within 2 days. Polystyrene/inclusion complex labels showed in situ release of ethylene, potentially able to trigger ripening of fruit in a food container within desired time, reducing costs in the supply chain and postharvest losses.