Ethylene scavengers for active packaging of fresh food produce

Gaikwad, Kirtiraj K.; Singh, Suman; Negi, Yuvraj Singh

doi:10.1007/s10311-019-00938-1

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Published: 22 October 2019

Ethylene scavengers for active packaging of fresh food produce

Environmental Chemistry Letters volume 18, pages 269–284 (2020)Cite this article

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Abstract

Many fruits and vegetables are sensitive to ethylene, which upon prolonged exposure induces the deterioration of food quality, such as change in taste, odour and colour, or microbial growth. Therefore, ethylene scavengers in packages can be used to limit ethylene accumulation. Ethylene scavengers extend the shelf life and retain the original food quality. Here, we review ethylene scavenging systems such as potassium carbonate, palladium, natural clays, titanium dioxide-based, electron-deficient dienes and trienes. Ethylene scavenging is done by chemical reactions and physical adsorption. We then discuss the applications and benefits of ethylene scavengers in packages. The efficiency of ethylene scavengers is improved using atmospheric packaging tools.

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Acknowledgements

Author K. K. Gaikwad would like to sincerely thank the Department of Science and Technology (DST), Government of India, for the financial support provided under DST INSPIRE Faculty (DST/INSPIRE/04/2018/002544).

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Department of Paper Technology, Indian Institute of Technology Roorkee, Roorkee, Uttarakhand, 247667, India
Kirtiraj K. Gaikwad
Department of Food Engineering, Institute of Food Science and Technology, VCSG University of Horticulture and Forestry, Majri-grant, Dehradun, Uttarakhand, 248140, India
Suman Singh
Department of Polymer and Process Engineering, Indian Institute of Technology Roorkee, Roorkee, Uttarakhand, 247667, India
Yuvraj Singh Negi

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Kirtiraj K. Gaikwad
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Suman Singh
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Yuvraj Singh Negi
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Gaikwad, K.K., Singh, S. & Negi, Y.S. Ethylene scavengers for active packaging of fresh food produce. Environ Chem Lett 18, 269–284 (2020). https://doi.org/10.1007/s10311-019-00938-1

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Received: 28 June 2019
Accepted: 09 October 2019
Published: 22 October 2019
Issue Date: March 2020
DOI: https://doi.org/10.1007/s10311-019-00938-1

Keywords

Ethylene scavenger
Fresh produce
Food packaging
Modified atmosphere
Active packaging
Shelf life