Active food packaging through controlled in situ production and release of hexanal

Mari Lehtonen, Sonja Kekäläinen, Ida Nikkilä, Petri Kilpeläinen, Maija Tenkanen, Kirsi S. Mikkonen

Research output: Contribution to journalArticleScientificpeer-review


Transportation and storage of vegetables and fruits, including berries, is increasing to meet growing consumer demand for fresh foods. Ripening and softening of plant tissues may be slowed down by hexanal, a safe volatile compound that also has antimicrobial properties. Thus hexanal could be applied during the food distribution chain to slow down the spoilage of plant-based products and reduce food waste. Nonetheless, due to the rapid evaporation of hexanal, a constant supply is needed. Our aim was to develop a concept to incorporate food-grade sunflower oil in a polysaccharide aerogel matrix for controlled in situ production and release of hexanal. We compared enzyme- and light-catalyzed lipid oxidation reactions, determined the release of hexanal at different conditions, and performed storage stability tests of blueberries and cherry tomatoes. The lipid-loaded aerogels assessed here are a potential novel delivery matrix for controlled hexanal formation to extend the shelf life of plant-based products.
Original languageEnglish
Article number100074
JournalFood chemistry. X
Number of pages10
Publication statusPublished - 30 Mar 2020
MoE publication typeA1 Journal article-refereed

Fields of Science

  • 416 Food Science
  • active packaging
  • aerogels
  • galactoglucomannans
  • hexanal
  • lipid oxidation

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