School of Packaging, Michigan State University, East Lansing, Michigan.
Department of Horticulture, Michigan State University, East Lansing, Michigan.
Compr Rev Food Sci Food Saf. 2020 Nov;19(6):3980-4007. doi: 10.1111/1541-4337.12636. Epub 2020 Sep 20.
Produce is rapidly gaining market share worldwide. Ethylene is a gas molecule that causes detrimental changes in produce. Thus, it is crucial to reduce surrounding ethylene besides inhibiting ethylene biosynthesis to extend produce shelf life and reduce food waste. Ethylene-removing packaging (ERP) can reduce ethylene concentration surrounding produce during transportation and commercialization. The information found in the literature on the topic is minimal and incomplete compared to other types of active packaging. It focuses on compounds with an ethylene-removing capacity rather than on the packaging technology per se. The goal of this literature review is to compile and discuss information from peer-reviewed scientific papers and industry websites on the basics on ERP and on recent developments that can be used to build on and to advance this type of active packaging. This review first focuses on factors needed to design effective ERP including produce characteristics, in-package composition, material properties and their changes after compounding, remover properties, integration techniques, and environment. Next, this review presents a classification for ERP and provides a detailed analysis of various ethylene-removing compounds including their mechanisms of action, integration techniques, impacts on produce shelf life, advantages and drawbacks including safety, commercial applications, and combinations with other shelf-life extending technologies. Some ERP designs are more promising to extend produce shelf life than others, but there is still room for further research to advance this packaging strategy. Specific needs include investigation of ethylene removal for fresh-cut produce and exploring different integration techniques and materials for such integration.
产品在全球市场上的份额正在迅速增加。乙烯是一种气体分子，会导致产品产生有害变化。因此，除了抑制乙烯生物合成外，减少周围的乙烯对于延长产品的货架期和减少食物浪费至关重要。乙烯去除包装（ERP）可以减少产品在运输和商业化过程中周围的乙烯浓度。与其他类型的活性包装相比，关于该主题的文献中包含的信息很少且不完整。它侧重于具有乙烯去除能力的化合物，而不是包装技术本身。本文综述的目的是编译和讨论同行评议的科学论文和行业网站上关于 ERP 的基本原理以及最近的发展情况的信息，这些发展情况可用于构建和推进这种类型的活性包装。本文首先侧重于设计有效 ERP 所需的因素，包括产品特性、包装内成分、材料特性及其在化合物后的变化、去除剂特性、集成技术以及环境。接下来，本文对 ERP 进行了分类，并对各种乙烯去除化合物进行了详细分析，包括它们的作用机制、集成技术、对产品货架期的影响、优缺点，包括安全性、商业应用以及与其他延长货架期技术的结合。一些 ERP 设计在延长产品货架期方面比其他设计更有前景，但仍有进一步研究的空间来推进这种包装策略。具体需求包括研究用于鲜切产品的乙烯去除以及探索不同的集成技术和材料用于此类集成。
