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Application of permselective poly(ε‐caprolactone) film for equilibrium‐modified atmosphere packaging of strawberry in cold storage

Abstract

The uniaxial‐stretched poly(ε‐caprolactone) (PCL) films were prepared by a twin‐screw extruder. PCL1 and PCL2 with different thickness about 27 and 46 µm, respectively, wereused for equilibrium‐modified atmosphere packaging of strawberries at 5°C. The permselectivity were evaluated as well as its effects on the shelf life of strawberries. The results showed that the PCL2 films has asuitable water vapor permeability about 775 g/m2·24 hr and CO2/O2 permeability ratio about 9.7 at 5°C. The inner atmosphere of PCL2 can be adjusted by permselectivity of films and respiration of strawberriesto a suitable steady‐state with 1.2–4.2% CO2 and 3–7% O2 and no condensation appeared in PCL2 packages, which maintain quality of strawberries. The strawberry in PCL2 package was marketable by day 22. Compared with PCL1, polyamides/polyethylene (PE) and PE film, PCL2 film greatly enhanced the shelf life of strawberries.

Practical applications

The biodegradable uniaxial‐stretched poly(ε‐caprolactone) (PCL) films with certain thickness has a suitable water vapor permeability and CO2/O2 permeability ratio was used for equilibrium‐modified atmosphere packaging of strawberries. The film is able to adjust package spontaneously through its perm‐selectivity and respiration of strawberries to a suitable steady‐state inner atmosphere and maintain quality of strawberries. Compared with polyamides/polyethylene and polyethylene film, PCL film greatly enhanced the shelf life of strawberries to 22 days. The environment friendly film can be mass produced and easy to use for daily life. In the future, the gas permeability can be adjusted through thickness and draw ratio and make it suitable for different fruits. Thus, it can replace the traditional fresh‐keeping film and modified atmosphere packaging. Just wrap the fruits or other fresh products in the film without gas filling, can keep freshness of food and decrease the production and transportation costs of fresh food.

Authors:   Xueyan Yun, Yu Wang, Mengting Li, Ye Jin, Yumei Han, Tungalag Dong
Journal:   Journal of Food Processing and Preservation
Year:   2017
Pages:   n/a
DOI:   10.1111/jfpp.13247
Publication date:   29-Mar-2017
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