Scribd Logo
Upload

Welcome to Scribd!

  • Cinnamon Use

    Uploaded by

    Deden Deni Gumilar
    4 views1 page
    Researchers found that attaching a cinnamon-infused label to packaging significantly extended the shelf life of late-maturing Calanda peaches from 3-5 days to over 12 days at room temperature. After 12 days, peaches stored with the active label had only 13% spoiled fruit compared to 86% without the label. The label helped maintain fruit firmness and quality by reducing weight loss and the production of enzymes linked to oxidation. Sensory analysis found the packaged fruit had similar quality to freshly harvested peaches after 12 days. The cinnamon label was a more efficient way to extend shelf life than traditional active packaging methods.

    Original Description:

    Copyright

    © © All Rights Reserved

    Available Formats

    PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    Report this Document
    Researchers found that attaching a cinnamon-infused label to packaging significantly extended the shelf life of late-maturing Calanda peaches from 3-5 days to over 12 days at room temperature. After 12 days, peaches stored with the active label had only 13% spoiled fruit compared to 86% without the label. The label helped maintain fruit firmness and quality by reducing weight loss and the production of enzymes linked to oxidation. Sensory analysis found the packaged fruit had similar quality to freshly harvested peaches after 12 days. The cinnamon label was a more efficient way to extend shelf life than traditional active packaging methods.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    4 views1 page

    Cinnamon Use

    Uploaded by

    Deden Deni Gumilar
    Researchers found that attaching a cinnamon-infused label to packaging significantly extended the shelf life of late-maturing Calanda peaches from 3-5 days to over 12 days at room temperature. After 12 days, peaches stored with the active label had only 13% spoiled fruit compared to 86% without the label. The label helped maintain fruit firmness and quality by reducing weight loss and the production of enzymes linked to oxidation. Sensory analysis found the packaged fruit had similar quality to freshly harvested peaches after 12 days. The cinnamon label was a more efficient way to extend shelf life than traditional active packaging methods.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 1

    News & Updates

    Cinnamon active label extends peach shelf life,


    maintains sensory qualities
    A new active packaging system containing It added that in carrying out sensory
    essential oils has been found to analysis, ― most positive descriptors were
    significantly extend the shelf life and not significantly different from the optimum
    preserve the quality of one variety of quality level (day 0) for peaches stored in
    peach, according to research. The system, the active package after 12 days at room
    consisting of a label infused with cinnamon temperature‖.
    essential oils, was attached to plastic The researchers said it has been more
    packaging and used to lengthen the shelf usual to incorporate the active packaging
    life of late maturing ‗Calanda‘ peaches, agent directly into the plastic polymers -
    said Spanish scientists. The tag was while use of active labels is less common.
    placed inside a macro-perforated PET ―Labels are very versatile and also easily
    tray, which included 20 macro- adapted to an industrial scale and can be
    perforations. added just before packaging the food,
    thereby maximizing their functionality,‖
    Shelf life and quality said Nerin.

    The study by Christina Nerin concluded Conclusions


    that use of the cinnamon active packaging
    slashed the amount of fruit spoiled after She concluded that the self-adhesive
    being stored for almost two weeks. active label developed by the team placed
    ―After 12 days of storage at room inside the packaging offered an ― efficient
    temperature, the percentage of infected option‖ for extending shelf life of the fruit at
    fruit in the active label packaging was 13 room temperature.
    per cent versus 86 per cent in the non- Nerin added: ― This type of active
    active packaging‖, said the group from the packaging is more efficient than the use of
    University of Zaragoza. The fruit normally an active macro-perforated tray of PET,
    has a shelf life of 3-5 days at room probably due to the higher concentration
    temperature. of active compounds released by the
    The paper, published in the journal packaging.‖
    Postharvest Biology and Technology said The system also demonstrated an
    use of the packaging cut weight loss in the improvement in physico-chemical
    fruit and helped it maintain firmness. properties such as weight loss and
    The technology also reduced the firmness.
    production of enzymes leading to oxidation The cinnamon essential oil also inhibited
    in the fruit over the course of the storage the activity of lipoxygenase. The use of the
    period. The scientists said they reached active packaging ― somehow influences the
    this conclusion after examining the activity of some selected enzymes‖, said
    influence of the active packaging on the in the research.
    vivo activity of lipoxygenase (LOX), The global sensory qualities of the fruit
    polyphenol oxidase (PPO), peroxidase were also enhanced so that after 12 days
    (POD), superoxide dismutase (SOD), of storage at room temperature they were
    catalase (CAT), and of malondialdehyde ―similar to that at the optimum quality
    (MDA) content as an indicator of lipid level‖.
    oxidation. The panel of 11 assessors detected no
    cinnamon or off-flavours.

    Source: Active label-based packaging to extend the shelf-life of “Calanda” peach fruit:
    Changes in fruit quality and enzymatic activity by Pablo Montero-Pradoa, Angel
    Rodriguez-Lafuente and Cristina Nerin; published in Postharcest Biology and
    Technology ; doi:10.1016/j.postharvbio.2011.01.008

    Market News Service


    Essential Oil and Oleoresins

    You might also like