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

Tutkimustuotos: ArtikkelijulkaisuArtikkeliTieteellinenvertaisarvioitu

Kuvaus

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.
Alkuperäiskielienglanti
Artikkeli100074
LehtiFood chemistry. X
Vuosikerta5
Sivumäärä10
ISSN2590-1575
DOI - pysyväislinkit
TilaJulkaistu - 30 maaliskuuta 2020
OKM-julkaisutyyppiA1 Alkuperäisartikkeli tieteellisessä aikakauslehdessä, vertaisarvioitu

Tieteenalat

  • 416 Elintarviketieteet

Lainaa tätä

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title = "Active food packaging through controlled in situ production and release of hexanal",
abstract = "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.",
keywords = "416 Food Science, active packaging, aerogels, galactoglucomannans, hexanal, lipid oxidation",
author = "Mari Lehtonen and Sonja Kek{\"a}l{\"a}inen and Ida Nikkil{\"a} and Petri Kilpel{\"a}inen and Maija Tenkanen and Mikkonen, {Kirsi S.}",
year = "2020",
month = "3",
day = "30",
doi = "10.1016/j.fochx.2019.100074",
language = "English",
volume = "5",
journal = "Food chemistry. X",
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publisher = "Elsevier",

}

Active food packaging through controlled in situ production and release of hexanal. / Lehtonen, Mari; Kekäläinen, Sonja; Nikkilä, Ida; Kilpeläinen, Petri; Tenkanen, Maija; Mikkonen, Kirsi S.

julkaisussa: Food chemistry. X, Vuosikerta 5, 100074, 30.03.2020.

Tutkimustuotos: ArtikkelijulkaisuArtikkeliTieteellinenvertaisarvioitu

TY - JOUR

T1 - Active food packaging through controlled in situ production and release of hexanal

AU - Lehtonen, Mari

AU - Kekäläinen, Sonja

AU - Nikkilä, Ida

AU - Kilpeläinen, Petri

AU - Tenkanen, Maija

AU - Mikkonen, Kirsi S.

PY - 2020/3/30

Y1 - 2020/3/30

N2 - 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.

AB - 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.

KW - 416 Food Science

KW - active packaging

KW - aerogels

KW - galactoglucomannans

KW - hexanal

KW - lipid oxidation

U2 - 10.1016/j.fochx.2019.100074

DO - 10.1016/j.fochx.2019.100074

M3 - Article

VL - 5

JO - Food chemistry. X

JF - Food chemistry. X

SN - 2590-1575

M1 - 100074

ER -