Food and Bioprocess Technology最新文献

{"title":"New Opportunities and Recent Advances in Carbon Dots for Sustainable and Intelligent Food Packaging","authors":"Parya Ezati,&nbsp;Ajahar Khan,&nbsp;Tanima Bhattacharya,&nbsp;Amr Zaitoon,&nbsp;Wanli Zhang,&nbsp;Swarup Roy,&nbsp;Jong-Whan Rhim,&nbsp;Loong-Tak Lim","doi":"10.1007/s11947-024-03731-3","DOIUrl":"10.1007/s11947-024-03731-3","url":null,"abstract":"<div><p>Carbon dots (CDs) are becoming increasingly popular in various sectors due to their non-toxic, biocompatible properties and adjustable photoluminescence. There is a growing interest in utilizing CDs to create advanced sensing systems, especially in the food industry. By embedding a CD-based detection platform within food packaging, it is feasible to monitor food quality in real-time. This review provides a succinct overview of the synthesis techniques, different functionalizations, and current applications of CDs. Additionally, it investigates the physicochemical and biological characteristics of CDs that make them ideal for integration into smart food packaging systems, highlights their versatile applications in sensing technologies, and underscores their contribution to improving food safety and quality. Specific applications include detecting changes in pH, detecting ammonia, pathogens, and food additives, and providing real-time monitoring capabilities to mitigate risks associated with food contamination and spoilage. This review also discusses consumer acceptance of CD-based intelligent packaging and addresses concerns related to safety and consumer perception. The incorporation of CDs into eco-friendly and smart food packaging holds significant promise for transforming the food packaging sector. This innovation not only boosts safety but also offers real-time monitoring features. By harnessing the distinctive characteristics of CDs and investigating novel applications, the advancement of CD-infused packaging materials marks a crucial progression toward creating sustainable and intelligent food packaging solutions.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 5","pages":"4195 - 4221"},"PeriodicalIF":5.3,"publicationDate":"2024-12-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143740664","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Encapsulation of Lutein Within Ultrasonicated Peach Gum-Sodium Caseinate Complex Nanoparticles Via Electrostatic Complexation: Physiochemical Properties, Structural Interaction Mechanisms, and In Vitro Release Analyses","authors":"Aiman Karim,&nbsp;Abdur Rehman,&nbsp;Ibrahim Khalifa,&nbsp;Arif Hussain,&nbsp;Waqas Ashraf,&nbsp;Song Miao,&nbsp;Zhang Lianfu","doi":"10.1007/s11947-024-03723-3","DOIUrl":"10.1007/s11947-024-03723-3","url":null,"abstract":"<div><p>This study involved the fabrication of sonicated complex nanoparticles designed to encapsulate and deliver lutein (LU) via the electrostatic complexation of peach gum (PG) and sodium caseinate (SC), thereby improving its physicochemical stability and bioaccessibility. The sonicated LU-loaded PG-SC complex nanoparticles (LU-PS/CNPs) were studied in terms of their physicochemical properties (mean droplet size (MDS), polydispersity index (PDI), zeta potential (ZP), encapsulation efficiency (EE), loading capacity (LC), and physical stability), structural analysis, and morphological observation. The study found that 2.0% LU in the F4 formulation (LU-PS/CNPs) had the highest EE of 85.07% and LC of 20.05%, compared to 2.5% LU in the F5 formulation (LU-PS/CNPs) with 84.96% EE and 19.89% LC, respectively. We investigated the formation mechanism of sonicated LU-PS/CNPs through FT-IR and molecular docking, which encompassed hydrophobic interactions, electrostatic attractions, and hydrogen bonding. FT-IR and XRD analyses confirmed the successful encapsulation of LU by the sonicated LU-PS/CNPs. Furthermore, the changes in crystalline structure and thermal stability of LU within sonicated LU-PS/CNPs were examined through XRD and TGA analysis, respectively. Moreover, the F4 formulation retained more LU than the non-encapsulated LU and the F5 formulation at -20, 4, 25, and 45 °C. Additionally, the F4 formulation showed a stronger antioxidant effect along with a better, more gradual, and longer release of encapsulated LU during in vitro digestion than the F5 formulation. The CLSM images further validated the structural changes before and after the in vitro digestion of LU-PS/CNPs. The thorough examination of the encapsulation and delivery of LU within complex nanoparticles yields significant insights into the advancement of functional foods.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 5","pages":"4392 - 4409"},"PeriodicalIF":5.3,"publicationDate":"2024-12-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143740665","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Proteins and Protein Hydrolysate from Jackfruit Seeds (Artocarpus heterophyllus Lam.): Techno-functional Properties and Amino Acid Profile","authors":"Dulce María de Jesús Miss-Zacarías,&nbsp;Montserrat Calderón-Santoyo,&nbsp;Juan Arturo Ragazzo-Sánchez","doi":"10.1007/s11947-024-03720-6","DOIUrl":"10.1007/s11947-024-03720-6","url":null,"abstract":"<div><p>Jackfruit seeds are agro-industrial by-products that represent a potential use for obtaining proteins and hydrolysates with techno-functional properties applied in the food industry. The objectives of this work were to obtain the protein concentrate from jackfruit seeds (JSPC) through alkaline solubilization assisted with ultrasound and isoelectric precipitation, obtain a hydrolysate (JSPH) with pancreatin, identify the amino acid profile, and evaluate the techno-functional properties and antioxidant capacity. The highest degree of hydrolysis (18.87%) was obtained at 3 h. Seven essential amino acids (valine, leucine, isoleucine, methionine, threonine, phenylalanine, and lysine) were identified in the JSPC and JSPH. The other amino acids identified were as follows: alanine, glycine, proline, serine, aspartic acid, glutamic acid, tyrosine, and hydroxyproline. Regarding the techno-functional properties, the solubility, foaming, and emulsifying capacity increased as the pH moved away from the isoelectric pH of 4.0 (pI ~ 4.0) for both. JSPH antioxidant capacity (95.56%) was higher than JSPC (56.37%). In conclusion, a protein concentrate and hydrolysate with techno-functional properties was obtained that could be used in food formulations such as additives and emulsions.</p><h3>Graphical Abstract</h3>\u0000<div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 5","pages":"4345 - 4357"},"PeriodicalIF":5.3,"publicationDate":"2024-12-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143740580","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of Potato Starch/Guar Gum/Nanoclay/Needle Pine Leaf Essential Oil Packaging Films on Button Mushroom Postharvest Quality","authors":"Vahid NeysariFam,&nbsp;Abdollah Golmohammadi,&nbsp;Reza Tabatabaekoloor,&nbsp;Mohammad Tahmasebi,&nbsp;Ali Nematollahzadeh,&nbsp;Mahsa Sadat Razavi,&nbsp;Vilásia Guimarães Martins","doi":"10.1007/s11947-024-03712-6","DOIUrl":"10.1007/s11947-024-03712-6","url":null,"abstract":"<div><p>Button mushrooms are highly valued due to their nutritional content, sensory qualities, medicinal properties, ease of harvesting, and low cost. However, their extremely short shelf life significantly hinders their commercial potential. Unlike other fresh vegetables, button mushrooms lack a cuticle to serve as a physical barrier against mechanical damage, water loss, or microbial attack. This study aimed to assess the influence of various concentrations (0, 5, 10, and 20% based on starch) of needle pine leaf essential oil incorporated into potato starch/guar gum/nanoclay films prepared by casting method on the post-harvest shelf life of button mushrooms over a 15-day period. Control samples were packaged without essential oil. The investigation revealed that all mushroom samples packaged with the essential oil-infused films exhibited superior overall quality compared to the control group throughout the storage duration. A positive correlation was observed between increasing essential oil concentration and the preservation of mushroom quality attributes. At the conclusion of the storage period, control samples displayed the most pronounced deterioration in weight loss, firmness, ascorbic acid content, and total phenolic compounds, with respective percentage changes of 44.85%, 76.43%, 66.60%, and 72.23% (<i>p</i> ≤ 0.05). The lowest changes were observed for the same parameters (9.83, 42.15, 44.89, 41.97 (<i>p</i> ≤ 0.05), respectively) in the samples packaged with the film containing 20% essential oil. Therefore, it seems that the developed films have a suitable efficiency in maintaining the quality characteristics of button mushrooms during 15-day storage. Nevertheless, a comprehensive assessment of the influence of other coating constituents (e.g., potato starch, guar gum, and nanoclay) on extending the shelf life of button mushrooms, as well as an evaluation of the coating’s efficacy in prolonging the shelf life of various food products, particularly non-respiring commodities, is essential to broaden the applicability of the proposed technology.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 5","pages":"4358 - 4369"},"PeriodicalIF":5.3,"publicationDate":"2024-12-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143740577","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Probiotic-Derived Exopolysaccharide as a Natural Stabilizer for Limonene Emulsions: A Novel Approach to Enhancing Stability and Bioactive Properties","authors":"Sangeeta Balyan,&nbsp;Nitin Dhowlaghar,&nbsp;Vikas Dadwal,&nbsp;Samikshya Bhattarai,&nbsp;Deepak Kumar Jha,&nbsp;Bhimanagouda S. Patil","doi":"10.1007/s11947-024-03718-0","DOIUrl":"10.1007/s11947-024-03718-0","url":null,"abstract":"<div><p><i>Lactobacillus</i>-derived (LAB) exopolysaccharide (EPS) was used as an emulsifier to encapsulate Limonene enantiomers consisting of S-limonene (SL) and D-limonene (DL). EPS and emulsions were analyzed for physiochemical and rheological behavior, followed by emulsifying stability and antimicrobial activity against food-borne pathogens. EPS was extracted and yielded 1.1 g/L amount with an optimized supplementation of 5% carbon source at pH 6.1 and characterized using Fourier transform infrared spectroscopy (FTIR), scanning electron microscopy (SEM), and thermo-gravimetric analysis (TGA), along with physiochemical properties. At 2% EPS in 60/40 O/W emulsion, a desired mean particle size and polydispersity index (PDI) were acquired by comparing different O/W ratios. Optimized emulsions showed higher stability under different physiological parameters: temperatures (− 20 to 60 °C), pH (2–9), and salinity. In FTIR analysis, emulsions showed OH and C = O stretching acquired from EPS and the presence of cyclohexane-1-ene group from encapsulated limonene. Notably, our study is among the first to demonstrate LAB-derived EPS as a natural and effective emulsifier for stabilizing limonene, providing improved stability and antimicrobial efficacy against <i>Escherichia coli</i> and <i>Listeria monocytogenes</i> compared to free oils. These findings illustrate that LAB-derived EPS is a promising natural emulsifier for encapsulating volatiles, with significant applications in food safety.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 5","pages":"4370 - 4391"},"PeriodicalIF":5.3,"publicationDate":"2024-12-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143740578","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Exploring the Potential of Microbubble Innovation in Revolutionizing Food Industry: A Comprehensive Review","authors":"Asif Ali Bhat,&nbsp;Yu-Wei Chen,&nbsp;Yu-Shen Liang,&nbsp;Shin-Yu Chen,&nbsp;Chang-Wei Hsieh,&nbsp;Chia-Min Lin,&nbsp;Min-Hung Chen,&nbsp;Ping-Hao Huang,&nbsp;Ming-Kuei Shih,&nbsp;Chih-Yao Hou","doi":"10.1007/s11947-024-03697-2","DOIUrl":"10.1007/s11947-024-03697-2","url":null,"abstract":"<div><p>The review comprehensively explores microbubble innovation (MBI) applications within the food industry, highlighting their remarkable potential beyond their fragile dimensions and unique physical properties. This review addresses the approaches used to create microbubbles, outlines their ability to improve surface cleaning techniques, peers at how they affect the mechanical and functional aspects of food substances, and investigates how they aid in developing organisms in hydroponic farming and biological reactors and currently, highlighting innovations in generating methodologies, their potential effect on the characteristics of food substances. The present study aims to streamline the current state of literature to provide the foundation for future research and academic growth. It is important to emphasize that microbubbles (MB) can be utilized for ecologically friendly food production and processing, which underlines the significance of their growing industrialization. After this review, some observations are provided regarding the obstacles as well as possibilities that can be addressed by microbubble engineering. Recent studies demonstrate that microbubble technology improves sanitation, hygiene, and food processing. These findings reflect the scope of microbubble innovation to modify conventional methods and lead to the establishment of a food production system that is both more productive and more sustainable.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 5","pages":"4175 - 4194"},"PeriodicalIF":5.3,"publicationDate":"2024-12-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143740952","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Postbiotic Application: A Review on Extraction, Purification, and Characterization Methods","authors":"Aziz Homayouni-Rad,&nbsp;Bahareh Pouragha,&nbsp;Jalil Houshyar,&nbsp;Roya Abedi Soleimani,&nbsp;Sanaz Kazemi,&nbsp;Sonya Keisan,&nbsp;Amirpouya Akhlaghi","doi":"10.1007/s11947-024-03701-9","DOIUrl":"10.1007/s11947-024-03701-9","url":null,"abstract":"<div><p>Postbiotics represent an innovative group of bioactive compounds generated through the fermentation of probiotics. Postbiotics are nonviable bacterial constituents, such as cell wall fragments, teichoic acids, peptidoglycans, and probiotic metabolites, such as exopolysaccharides, short chain fatty acids, and enzymes, which are soluble in cell-free supernatant. They are safe and efficient alternatives to probiotics. Studies have demonstrated their health benefits on different parts of the body, such as the gastrointestinal, neurological, and cardiovascular systems. The extraction of postbiotics can be achieved using either synthetic culture media or sustainable resources such as sugarcane straw. The extraction and identification of postbiotics involve techniques such as centrifugation, ultrafiltration, chromatography, and mass spectrometry. The production process typically includes the fermentation of probiotics, treatment to alter the nature of postbiotics, and subsequent harvesting and concentration. The efficacy of postbiotics in various applications, including food preservation, packaging, and as biofilm control agents, highlights their potential to replace chemical preservatives and enhance food quality. Despite their promising benefits, the application of postbiotics faces challenges, and they need further research to understand their mechanisms and establish safety standards.</p><h3>Graphical Abstract</h3>\u0000<div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 5","pages":"4153 - 4174"},"PeriodicalIF":5.3,"publicationDate":"2024-12-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143740743","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Potato Protein-based Nanoemulsion of Oregano (Origanum vulgare) Essential Oil: A Promising Strategy Against Escherichia coli O157:H7","authors":"Luiz Torres Neto,&nbsp;Shihyu Chuang,&nbsp;Lynne McLandsborough,&nbsp;Lutz Grossmann,&nbsp;Carlos Adam Conte-Junior,&nbsp;David Julian McClements","doi":"10.1007/s11947-024-03706-4","DOIUrl":"10.1007/s11947-024-03706-4","url":null,"abstract":"<div><p>This study successfully developed nanoemulsions (NEs) with distinct physicochemical properties using the same protein to encapsulate essential oils (EOs). Formulations containing 1% patatin-rich fraction (PP-200), oregano EO, and medium chain triglyceride (40:60) exhibited nanometric sizes (&lt; 300 nm) and well-defined zeta potentials ranging from 40.48 to 38.73 at pH 3 (NE3) and from -28.71 to -34.45 at pH 7 (NE7). NE3, however, did not maintain its nanometric size upon exposure to pH 7. When salt was introduced, aggregation occurred at 300 mM for NE7 and 400 mM for NE3. Both NEs showed thermal stability, but NE3 exhibited superior stability during storage, remaining intact for 12 days at 4°C and 25°C. Moreover, NE3 demonstrated enhanced anti-<i>Escherichia coli</i> O157:H7 activity, achieving a 7 log CFU/mL reduction at concentrations two times lower than NE7. These findings suggest that the developed NEs have potential for application in various food matrices, promoting the broader use of EOs in the food industry.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 4","pages":"3933 - 3945"},"PeriodicalIF":5.3,"publicationDate":"2024-12-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143602152","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Investigating the Bioactivities of a Dextran and Levan Mixture Produced by the Sourdough-Derived Leuconostoc mesenteroides Strain DSA_F","authors":"Giulia Bisson,&nbsp;Clara Comuzzi,&nbsp;Laura G. Gómez-Mascaraque,&nbsp;Amy Kate O’Mahony,&nbsp;Matteo Zanocco,&nbsp;Francesco Andreatta,&nbsp;Tom Beresford,&nbsp;Harsh Mathur,&nbsp;Paul D. Cotter,&nbsp;Marilena Marino","doi":"10.1007/s11947-024-03711-7","DOIUrl":"10.1007/s11947-024-03711-7","url":null,"abstract":"<div><p>Research of lactic acid bacteria (LAB) capable of producing exopolysaccharides (EPS) and their characterization is of great interest due to the many potential applications of these polymers, including various bioactivities. The properties of each EPS are strongly related to its structural features and the EPS-associated genes within each LAB-producing species and strain. This study aimed to structurally characterize and investigate the bioactivities of an EPS (EPS_F) produced by <i>Leuconostoc mesenteroides</i> DSA_F isolated from sourdough. The chemical characterization revealed that EPS_F was a mixture of dextran and levan with high molecular weight. EPS_F hindered the growth of selected foodborne pathogens (<i>Escherichia coli</i>, <i>Salmonella enterica</i>, <i>Enterococcus faecium</i>, and <i>Listeria monocytogenes</i>) and inhibited biofilm formation by <i>List. monocytogenes</i> and <i>Pseudomonas fluorescens</i>. EPS_F demonstrated antioxidant activity, suggesting its possible use as an antioxidant agent in foods. Furthermore, it provided mild protection to DNA from oxidative damage. This study represents the first evaluation of various bioactivities of a combination of dextran and levan and could lay the foundation for the possible exploitation of EPS_F as an antimicrobial and antioxidant agent. However, an in-depth investigation of mechanisms underlying the bioactivities observed should first be conducted.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 4","pages":"3918 - 3932"},"PeriodicalIF":5.3,"publicationDate":"2024-12-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143602153","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Modelling Ethylene Production in Packaged Tomatoes and Simulating Ethylene Scavenger Addition for Shelf-Life Extension","authors":"Rifah Ediati,&nbsp;Vita Wonoputri,&nbsp;Yazid Bindar,&nbsp;Imron Rosyadi,&nbsp;Made Tri Ari Penia Kresnowati","doi":"10.1007/s11947-024-03693-6","DOIUrl":"10.1007/s11947-024-03693-6","url":null,"abstract":"<div><p>Packaged fruit produces a net accumulation of ethylene, the number of fruits affecting the peak and rate of accumulation. This study developed a model for quantifying net ethylene production using data from various tomato cultivars and packaging quantities. The ethylene accumulation was best described by the pseudo-first-order kinetic behavior, with peak ethylene concentrations ranging from 1.7 to 6.43 µL/L, depending on fruit mass and cultivars. The developed model was further simulated to estimate the dynamics of ethylene concentration in packaging with ethylene scavengers, estimating the amount of ethylene scavenger needed to extend tomato shelf life. Three scavenger adsorbents, Z-KMnO₄, Basolite, and NZ-Ch, were evaluated. The simulations showed that Z-KMnO₄ was more effective in reducing ethylene concentration, compared to Basolite and NZ-Ch and that use of 1 g of Z-KMnO₄ delayed ripening of 1 kg of Optima tomatoes by 28.23 h. This study emphasized the importance of understanding dynamics in ethylene concentration in developing packaging systems with ethylene scavengers. A minimum ethylene concentration was necessity for ripening. An exact amount of ethylene scavenger was needed to ripen the packaged fruits and extend the shelf life to the targeted value. Model simulation can be used for designing optimal ethylene scavenger systems to achieve desired ripening within the targeted shelf life. A customized packaging solution can be designed based on specific cultivar needs and packaging quantities.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 4","pages":"3904 - 3917"},"PeriodicalIF":5.3,"publicationDate":"2024-12-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143602108","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}