Applications of gaseous chlorine dioxide for antimicrobial food packaging: a review
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REVIEW
Applications of gaseous chlorine dioxide for antimicrobial food packaging: a review Suman Singh1 · Pradip K. Maji2 · Youn Suk Lee3 · Kirtiraj K. Gaikwad4 Received: 11 August 2020 / Accepted: 19 August 2020 © Springer Nature Switzerland AG 2020
Abstract Microorganisms develop in food during slaughtering, processing, packaging operations and transportation. Foodborne infections and decay are major concerns for farmers and the food industry. Gaseous chlorine dioxide (ClO2) is increasingly used for disinfection in packaging of fresh meat, meat products and other produce because ClO2 has strong antimicrobial effect with minimal impact on the environment. Antimicrobial packaging is an advanced technique that integrates antimicrobial compounds into the packaging material to suppress the growth of microorganisms. Aqueous C lO2 has been utilized for various food products, yet gaseous C lO2 displays several advantages. For instance, C lO2 is less corrosive, mixes easily with the package atmosphere, disperses rapidly, and has the capability to diffuse into product surfaces and films. Here we review antimicrobial mechanisms and applications of gaseous ClO2 in food packaging applications. We present the different forms of ClO2 packaging systems and their effect on polymeric packaging material. Keywords Chlorine dioxide · Gas · Slow-release · Antimicrobial packaging · Fruits and vegetables · Food
Introduction Food safety and protection is an area of global concern. Fresh agricultural produce is a vital source of our day-today food, and, in recent years, the customer demand for fresh produce has continuously grown owing to rising consciousness about health (Gaikwad et al. 2020a; Singh et al. 2020; Sun et al. 2019). Hence, the importance of new techniques, such as sanitization processes to extend the shelf life of * Youn Suk Lee [email protected] * Kirtiraj K. Gaikwad [email protected] 1
Department of Food Engineering, Institute of Food Science and Technology, VCSG Uttarakhand University of Horticulture and Forestry, Majri Grant, Dehradun, Uttarakhand 248140, India
2
Department of Polymer and Process Engineering, Indian Institute of Technology Roorkee, Saharanpur Campus, Saharanpur, Uttar Pradesh 247001, India
3
Department of Packaging, Yonsei University, Wonju, Gangwon‑do 26493, South Korea
4
Department of Paper Technology, Indian Institute of Technology Roorkee, Roorkee, Uttarakhand, India
fresh produce, has been strongly emphasized in post-harvest technology (Jin-Hua et al. 2007; Singh et al. 2019; Gaikwad et al. 2020b). Suitable post-harvest technology can be developed by employing an appropriate and effective method that can disinfect fresh products and preserve their quality, including microbial activity, sensorial properties, and, most importantly, nutritional content (Kuswandi 2017; Gaikwad et al. 2017, 2020c; Gómez-López et al. 2008). Agricultural products are highly delicate; thus, there is a need to preserve them from environmental changes and respiration processes
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