Microbiological spoilage
Enzymatic oxidation
QUALITY DECAY
Increase of fruit senescence
Mechanical shock
Localization of phenolic compounds and phenolic oxidizing enzymes (PPO:
polyphel oxidase; POD: phenol peroxidase). (Toivonen & Brummel, 2008).
CUTTING PROCESS
TRIGGERS THE
FRUIT DECAY
Mechanism for polyphenol oxidase action (PPO) on monophenols and
Diphenols. (Toivonen & Brummel, 2008).
PRODUCT
APPEARANCE
INFLUENCES
CONSUMER CHOICE
WHICH SOLUTION
THE ACTIVE
PACKAGING
“Packaging in
which subsidiary constituents have been deliberately included in or on either the packaging material
or the package headspace to enhance the performance of the package system”
(Robertson, 2006)
• Good visual appearance Control of enzymatic browning
•Shelf-life extension
Control of microbiological growth
• Use of nutraceuticals food
Valorization of natural compounds
CHITOSAN
ALGINATE
GREEN TEA
TANNIN
TOPIC 1 TOPIC 3 TOPIC 2
CHITOSAN GREEN TEA
TANNIN
P. oceanica EXTRACT TETRAHYDROCURCUMIN
(THC)
HOW to deliver antioxidant/antimicrobial substances on fruit
DIPPING
COATING
LAYER-BY-LAYER
TOPIC 1 TOPIC 3 TOPIC 2
P.oceanica and green tea extracts
applied on peach
by dipping
1% (w/v) of Tea tannin
2% (w/v) of
P.oceanica
ANALYSIS CARRIED OUT
TPI (mg GAE/g extract)
Antioxidant activity (mg/L
EC50)
Total soluble solids (%)
Titratable acidity (g/l of
citric acid)
ON P.oceanica EXTRACT
AND PEACHES
Color
Total aerobial count
Yeasts & moulds
Enterobacteriaceae &
Pseudomonas
SAMPLES WERE
ANALYZED
AFTER 0, 3, 5
AND 7 D
Total aerobic count (TAC),
Pseudomonas and Total yeast and
moulds count on peach. Data
indicate ± SD. Minor and capital
letters show significant
differences (p ≤ 0.05) for each
treatment and among treatments
for each storage time,
respectively.
Color parameters changes
during storage of fresh cut
peach slices treated by P.
oceanica (PO), Green Tea
(GT) and untreated (CTR)
Evolution of total soluble
solids and titratable acidity (g
L-1) in peach (Prunus
persica) cv. Rich May slices
treated with P. oceanica
(PO), Green Tea (GT) and
untreated (CTRL).
GOOD ANTIMICROBIAL ACTIVITY
LESS FRUIT COLOR DECAY
KEEPING OF POMOLOGICAL TRAITS
1
2
3
Evaluation of the antioxidant/antimicrobial performance of Posidonia oceanica in comparison with three commercial natural extracts and as a treatment on
fresh-cut peaches (Prunus persica Batsch)
Tetrahydrocurcumin and chitosan powders were
mixed and coated on paper
10% (w/v) of THC
3% (w/v) of CHITOSAN
ANALYSIS CARRIED OUT
Weight loss (g)
Total soluble solids (%brix)
Titratable acidity (g/l of
citric acid)
pH
ON PINEAPPLE
Color
Browning Potential (Abs)
Total phenolic content (mg
GAE/100 g of FW)
Microbiological count
(TAC+Y&M)
SAMPLES WERE
ANALYZED AT
THE DAYS 0, 2, 4
AND 7 OF
STORAGE
Evolution of ΔE during 7 days
Time course of Y&M and TAC
2.0
2.5
3.0
3.5
4.0
4.5
5.0
0 2 4 7
log F
CU
/g
Days of storage CTR PAD
2.0
2.5
3.0
3.5
4.0
4.5
5.0
0 2 4 7
log F
CU
/g
Y&M
TAC
Evolution of Browning Potential (BP) (A) and Total Polyphenol Contents
(TPC) (mg GAE/100 g of fresh fruit) (B) of pineapple slices treated by paper
pad (PAD) and untreated (CTR). Data are means ± SD. Minor and capital
letters show significant differences (p ≤ 0.05) for each treatment and among
treatments for each storage time, respectively.
Ab
s 4
20
nm
BROWNING REDUCTION
INHIBITION OF MICROBIAL GROWTH
POSSIBLE SHELF-LIFE INCRESE
1
2
3
Characterization of paper pad coated with chitosan-tetrahydrocurcumin (THC)
mix and its application on fresh-cut pineapple (Ananas comosus L. Merr)
Layer-by-layer
technique for
bottom-up nano-
fabrication
Layer-by-layer release:
gradual & alternate
The layers are dissolved by
food matrix
Antimicrobial
Antioxidant
Citric acid solution (pH 3,8)
6 h 48 h 24 h
Extraction under stirring for
CRS strip
ON STRIPS
- OCA
- FTIR
- FTIC-Chitosan assembly
ON STRIPS EXTRACT
- UV-VIS SPECTROPHOTOMETRY
- ANTIOXIDANT ASSAY
- MICROBIOLOGICAL TEST
- HPLC
88.00
90.00
92.00
94.00
96.00
98.00
100.00
6 h 24 h 48 h
DP
PH
%
Extraction Time
Extract
Antioxidant assay of LbL extract expressed as percentage
of DPPH decay.
y = -4E-06x2 + 0.0018x - 0.0137 R² = 0.985
0
0.05
0.1
0.15
0.2
0.25
0 50 100 150 200 250
Abs
(490 n
m)
Time of extraction (h)
Kinetics of FITC-CHIT release over 244 hours of extraction (10
days).
Inhibition halo of 48 h extract
P. chrysogenum, after 6 d of incubation
All these characteristics allow the application on fresh-cut fruit
Migration of chitosan and polyphenols were
modulated by time
Chitosan inhibited fungal growth
Polyphenols carried out its antioxidant capacities
1
2
3
White-fleshed peach Cv
“Alexandra”
Control sample
Color Firmness Weight loss
Total soluble solids Titratable acidity
Total carotenoid content
PPO activity
Uncoated PET strips among
and under the slices
CRS device among and
under the slices LBL
UNC
CTR
aBC
aC
bAB cA
aB
aB
aA
abA
aBC aC
abAB
aA
60.00
62.00
64.00
66.00
68.00
70.00
72.00
74.00
76.00
78.00
80.00
0 1 2 3 4 5 6 7
L*
Days of Storage
CTR
UNC
LBLaA
cAB cAB
bB
aA
bB
bB
bC
aA
aAB
aB
aC
-3.80
-3.30
-2.80
-2.30
-1.80
-1.30
-0.80
-0.30
0.20
0 1 2 3 4 5 6 7
a*
Days of Storage
CTR
UN
CLBL
Lightness Redness
Lightness and a* parameter changes during storage of fresh cut peach slices treated of CRS (LBL),
uncoated strips (UNC) and untreated (CTR). c
No Browning No
chlorophyll
degradation
LBL UNC CTR
FIRMNESS
kg cm-1
WEIGHT
LOSS
%
TOTAL SOLUBLE SOLIDS
%
TITRATABLE ACIDITY
% of malic acid
Time of
storage T0 T7 T7 T0 T7 T0 T7
CTR 3.97aA ±0.46 4.08bA ±0.73 5.22bB ±0.09 8.25ns ±0.55 9.55ns ±0.02 0.808ns ±0.09 0.710ns ±0.02
UNC 3.97aA ±0.46 4.86bB ±1.33 2.48aB ±0.68 8.25ns ±0.55 8.99ns ±0.59 0.808ns ±0.09 0.720ns ±0.06
LBL 3.97aA ±0.46 5.89aB ±1.54 2.50aB ±0.70 8.25ns ±0.55 9.53ns ±0.01 0.808ns ±0.09 0.670ns ±0.08
Evolution of pomological traits of peach slices after 7 d of storage. of CRS (LBL), uncoated strips (UNC) and untreated (CTR). Data indicate ± SD.
Capital and minor letters show significant differences (p ≤ 0.05) for each treatment and among treatments for each storage time, respectively.
a
a a
c
b
a
0.00
10.00
20.00
30.00
40.00
50.00
60.00
70.00
80.00
90.00
100.00
CTR UNC LBL
µg 100 g
Evolution of total carotenoids and Polyphenol oxidase (PPO) of peach slices after 7
d of storage. of CRS (LBL), uncoated strips (UNC) and untreated (CTR). Data
indicate ± SD. Minor and capital letters show significant differences (p ≤ 0.05) for
each treatment and among treatments for each storage time, respectively.
Total carotenoids content
aA aA aA
bB
bC
bA
0.000
0.005
0.010
0.015
0.020
0.025
CTR UNC LBLU
mL
-1 m
in-1
Polyphenol oxidase activity
aA
dB
cB aA aA
BB
aA aA aA bA bB
aA
0.0
0.6
1.2
1.8
2.4
3.0
0 2 4 7
Lo
g (
cfu
/g)
Days of Storage
CTR
UNC
LBL aA
bB bcB
cC
aB
bB
cC
aB bB aA aA aA
0.0
0.6
1.2
1.8
2.4
3.0
0 2 4 7
Lo
g (
cfu
/g)
Days of Storage
CTR
UNC
LBL
Total Aerobial Count Psychrophiles
Time course of Total Aerobic
Count (TAC), yeasts and
moulds and psychrophiles
presence (log cfu/g peach. Data
indicate ± SD. Minor and
capital letters show significant
differences (p ≤ 0.05) for each
treatment and among
treatments for each storage
time, respectively.
cC
dA
aA bA aB
dA cC
bA aA
dA
cB
bA
0.0
0.6
1.2
1.8
2.4
3.0
0 2 4 7
Lo
g (
cfu
/g)
Days of Storage
CTR
UNC
LBL
Yeasts & Moulds
Remains constant Remains constant
CAROTENOIDS AND COLOR WERE PRESERVED DURING STORAGE
PPO ACTION WAS SLOWED DOWN BY POLYPHENOLS
PSYCHROPHILES AND TAC WERE CONTROLLED BY CHITOSAN
DELAY OF FRUIT SENESCENCE
1
2
3
4
Novel controlled release system by layer-by-layer assembly and its application
on fresh-cut peaches (Prunus persica Batsch)
FUTURE PERSPECTIVES
OF LAYER-BY-LAYER
DEVICE
Tailoring of device according to the food characteristics
Optimization using the most effective active substances
Dossier required by EFSA for Active Packaging authorization
ACTIVITIES CARRIED OUT
• STAGE: 3 months at Grenoble INP (France).
• WORKSHOP: MATBIM 2015; SLIM 2015; ECPHS 2016.
• PREMIO «What for?» For the most effective presentation of the PhD thesis results.
DOCUMENTS
• PIVA, G., Rollini, M., Comà, V., Capretti, G., Mapelli, C., Piergiovanni, L. and Inglese, P. Development and characterization of a chitosan-tetrahydrocurcumin (THC) coated paper pad and application on fresh-cut pineapple (Ananas comosus). SUBMITTED TO Postharvest Biology and Technology.
• Rampazzo, R., Alkan, D., Ortenzi, M.A., Gazzotti, S., PIVA, G. and Piergiovanni, L. Cellulose nanocrystals from lignocellulosic raw materials, for oxygen barrier coatings of food packaging film. UNDER REVISION ON Packaging Technology and Science.
Assembly of LbL
40 Layers
0.2% of Chitosan
0.35% of Tea tannin
0.2% of Alginate
LbL assembly procedure