메뉴 건너뛰기




Volumn , Issue , 2016, Pages 319-327

Volatile Compounds Usage in Active Packaging Systems

Author keywords

Active packaging; Antimicrobial agents; Food quality; Release systems; Shelf life; Volatile compounds

Indexed keywords


EID: 84959407550     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1016/B978-0-12-800723-5.00025-5     Document Type: Chapter
Times cited : (11)

References (57)
  • 2
    • 55549094771 scopus 로고    scopus 로고
    • Optimization of an active package for wild strawberries based on the release of 2-nonanone
    • Almenar E., Catalá R., Hernandez-Munõz P., Gavara R. Optimization of an active package for wild strawberries based on the release of 2-nonanone. Food Sci. Technol. 2009, 42:587-593.
    • (2009) Food Sci. Technol. , vol.42 , pp. 587-593
    • Almenar, E.1    Catalá, R.2    Hernandez-Munõz, P.3    Gavara, R.4
  • 5
    • 77957141074 scopus 로고    scopus 로고
    • Optimizing the use of garlic oil as antimicrobial agent on fresh-cut tomato through a controlled release system
    • Ayala-Zavala J.F., González-Aguilar G.A. Optimizing the use of garlic oil as antimicrobial agent on fresh-cut tomato through a controlled release system. J. Food Sci. 2010, 75:398-405.
    • (2010) J. Food Sci. , vol.75 , pp. 398-405
    • Ayala-Zavala, J.F.1    González-Aguilar, G.A.2
  • 8
    • 34547334369 scopus 로고    scopus 로고
    • Combination of analytical and microbiological techniques to study the antimicrobial activity of a new active food packaging containing cinnamon or oregano against E. coli and S. aureus
    • Becerril R., Gómez-Lus R., Goñi P., López P., Nerín C. Combination of analytical and microbiological techniques to study the antimicrobial activity of a new active food packaging containing cinnamon or oregano against E. coli and S. aureus. Anal. Bioanal. Chem. 2007, 388:1003-1011.
    • (2007) Anal. Bioanal. Chem. , vol.388 , pp. 1003-1011
    • Becerril, R.1    Gómez-Lus, R.2    Goñi, P.3    López, P.4    Nerín, C.5
  • 9
    • 3042838374 scopus 로고    scopus 로고
    • Essential oils: their antibacterial properties and potential applications in foods: a review
    • Burt S. Essential oils: their antibacterial properties and potential applications in foods: a review. Int. J. Food Microbiol. 2004, 94:223-253.
    • (2004) Int. J. Food Microbiol. , vol.94 , pp. 223-253
    • Burt, S.1
  • 10
    • 84855909547 scopus 로고    scopus 로고
    • Mathematical model to describe the release of an antimicrobial agent from an active package constituted by carvacrol in a hydrophilic EVOH coating on a PP film
    • Cerisuelo J.P., Muriel-Galet V., Bermúdez J.M., Aucejo S., Catalá R., Gavara R., Hernández-Muñoz P. Mathematical model to describe the release of an antimicrobial agent from an active package constituted by carvacrol in a hydrophilic EVOH coating on a PP film. J. Food Eng. 2012, 110:26-37.
    • (2012) J. Food Eng. , vol.110 , pp. 26-37
    • Cerisuelo, J.P.1    Muriel-Galet, V.2    Bermúdez, J.M.3    Aucejo, S.4    Catalá, R.5    Gavara, R.6    Hernández-Muñoz, P.7
  • 11
    • 4644271405 scopus 로고    scopus 로고
    • Biopolymer-based antimicrobial packaging: a review
    • Cha D.S., Chinnan M.S. Biopolymer-based antimicrobial packaging: a review. Crit. Rev. Food Sci. Nutr. 2004, 44:223-237.
    • (2004) Crit. Rev. Food Sci. Nutr. , vol.44 , pp. 223-237
    • Cha, D.S.1    Chinnan, M.S.2
  • 12
    • 45949094779 scopus 로고    scopus 로고
    • Active packaging
    • CRC Press, Boca Raton, FL, USA, R. Coles, D. McDowell, M. Kirwan (Eds.)
    • Day B.P.F. Active packaging. Food Packaging Technologies 2003, 282-302. CRC Press, Boca Raton, FL, USA. R. Coles, D. McDowell, M. Kirwan (Eds.).
    • (2003) Food Packaging Technologies , pp. 282-302
    • Day, B.P.F.1
  • 13
    • 84893169465 scopus 로고    scopus 로고
    • Packaging for food preservation
    • Springer-Verlag, New York, G. Barbosa-Cánovas (Ed.)
    • Del Nobile A.M., Conte Amalia Packaging for food preservation. Food Engineering Series 2013, 193. Springer-Verlag, New York. G. Barbosa-Cánovas (Ed.).
    • (2013) Food Engineering Series , pp. 193
    • Del Nobile, A.M.1    Conte, A.2
  • 14
    • 0036776375 scopus 로고    scopus 로고
    • 2) of Listeria monocytogenes spotted onto different apple surfaces
    • 2) of Listeria monocytogenes spotted onto different apple surfaces. Food Microbiol. 2002, 19:481-490.
    • (2002) Food Microbiol. , vol.19 , pp. 481-490
    • Du, J.1    Han, Y.2    Linton, R.H.3
  • 15
    • 84906771435 scopus 로고    scopus 로고
    • Performance of an active paper based on cinnamon essential oil in mushrooms quality
    • Echegoyen Y., Nerín C. Performance of an active paper based on cinnamon essential oil in mushrooms quality. Food Chem. 2015, 170:30-36.
    • (2015) Food Chem. , vol.170 , pp. 30-36
    • Echegoyen, Y.1    Nerín, C.2
  • 16
    • 33748362829 scopus 로고    scopus 로고
    • Quality of fresh chicken breasts using a combination of modified atmosphere packaging and chlorine dioxide sachets
    • Ellis M., Cooksey K., Dawson P., Han I., Vergano P. Quality of fresh chicken breasts using a combination of modified atmosphere packaging and chlorine dioxide sachets. J. Food Prot. 2006, 69:1991-1996.
    • (2006) J. Food Prot. , vol.69 , pp. 1991-1996
    • Ellis, M.1    Cooksey, K.2    Dawson, P.3    Han, I.4    Vergano, P.5
  • 18
    • 70349319643 scopus 로고    scopus 로고
    • Effect of mixed antimicrobial agents and flavors in active packaging films
    • Gutiérrez L., Escudero A., Battle R., Nerín C. Effect of mixed antimicrobial agents and flavors in active packaging films. J. Agric. Food Chem. 2009, 57:8564-8571.
    • (2009) J. Agric. Food Chem. , vol.57 , pp. 8564-8571
    • Gutiérrez, L.1    Escudero, A.2    Battle, R.3    Nerín, C.4
  • 19
    • 0038215632 scopus 로고    scopus 로고
    • Antifungal activity of volatile compounds generated by essential oils against fungi commonly causing deterioration of bakery products
    • Guynot M.E., Ramos A.J., Setó L., Purroy P., Sanchis V., Marín S. Antifungal activity of volatile compounds generated by essential oils against fungi commonly causing deterioration of bakery products. J. Appl. Microbiol. 2003, 94:893-899.
    • (2003) J. Appl. Microbiol. , vol.94 , pp. 893-899
    • Guynot, M.E.1    Ramos, A.J.2    Setó, L.3    Purroy, P.4    Sanchis, V.5    Marín, S.6
  • 20
    • 84882491285 scopus 로고    scopus 로고
    • Antimicrobial packaging systems
    • Elsevier Academic Press, Amsterdam, J.H. Han (Ed.)
    • Han J.H. Antimicrobial packaging systems. Innovations in Food Packaging 2005, 81-107. Elsevier Academic Press, Amsterdam. J.H. Han (Ed.).
    • (2005) Innovations in Food Packaging , pp. 81-107
    • Han, J.H.1
  • 21
    • 0034882757 scopus 로고    scopus 로고
    • Response surface modeling for the inactivation of Escherichia coli O157:H7 on green peppers (Capsicum annuum L.) by chlorinedioxide gas treatments
    • Han Y., Floros J.D., Linton R.H., Nielson S.S., Nelson P.E. Response surface modeling for the inactivation of Escherichia coli O157:H7 on green peppers (Capsicum annuum L.) by chlorinedioxide gas treatments. J. Food Prot. 2001, 64:1128-1133.
    • (2001) J. Food Prot. , vol.64 , pp. 1128-1133
    • Han, Y.1    Floros, J.D.2    Linton, R.H.3    Nielson, S.S.4    Nelson, P.E.5
  • 22
    • 3042726963 scopus 로고    scopus 로고
    • Effectiveness of antioxidant-impregnated film in retarding lipid oxidation
    • Lee Y.S., Shin H.S., Han J.K., Lee M., Giacin J.R. Effectiveness of antioxidant-impregnated film in retarding lipid oxidation. J. Sci. Food Agric. 2004, 84:993-1000.
    • (2004) J. Sci. Food Agric. , vol.84 , pp. 993-1000
    • Lee, Y.S.1    Shin, H.S.2    Han, J.K.3    Lee, M.4    Giacin, J.R.5
  • 23
    • 9644295898 scopus 로고    scopus 로고
    • Identification of volatile components in basil (Ocimum basilicum L.) and thyme leaves (Thymus vulgaris L.) and their antioxidant properties
    • Lee S.J., Umano K., Shibamoto T., Lee K.G. Identification of volatile components in basil (Ocimum basilicum L.) and thyme leaves (Thymus vulgaris L.) and their antioxidant properties. Food Chem. 2005, 91:131-137.
    • (2005) Food Chem. , vol.91 , pp. 131-137
    • Lee, S.J.1    Umano, K.2    Shibamoto, T.3    Lee, K.G.4
  • 24
    • 34250689209 scopus 로고    scopus 로고
    • Vapor phase activities of cinnamon, thyme and oregano essential oils and key constituents against food-borne microorganisms
    • López P., Sánchez C., Batlle R., Nerín C. Vapor phase activities of cinnamon, thyme and oregano essential oils and key constituents against food-borne microorganisms. J. Agric. Food Chem. 2007, 55:4348-4356.
    • (2007) J. Agric. Food Chem. , vol.55 , pp. 4348-4356
    • López, P.1    Sánchez, C.2    Batlle, R.3    Nerín, C.4
  • 25
    • 35548994536 scopus 로고    scopus 로고
    • Development of flexible antimicrobial films using essential oils as active agents
    • López P., Sánchez C., Batlle R., Nerín C. Development of flexible antimicrobial films using essential oils as active agents. J. Agric. Food Chem. 2007, 55:8814-8824.
    • (2007) J. Agric. Food Chem. , vol.55 , pp. 8814-8824
    • López, P.1    Sánchez, C.2    Batlle, R.3    Nerín, C.4
  • 26
    • 84867619290 scopus 로고    scopus 로고
    • Combined analytical and microbiological tools to study the effect on Aspergillus flavus of cinnamon essential oil contained in food packaging
    • Manso S., Cacho-Nerin F., Becerril R., Nerín C. Combined analytical and microbiological tools to study the effect on Aspergillus flavus of cinnamon essential oil contained in food packaging. Food Control 2013, 30:370-378.
    • (2013) Food Control , vol.30 , pp. 370-378
    • Manso, S.1    Cacho-Nerin, F.2    Becerril, R.3    Nerín, C.4
  • 27
    • 84901239761 scopus 로고    scopus 로고
    • Diminution of aflatoxin B1 production caused by an active packaging containing cinnamon essential oil
    • Manso S., Pezo D., Gómez-Lus R., Nerín C. Diminution of aflatoxin B1 production caused by an active packaging containing cinnamon essential oil. Food Control 2014, 45:101-108.
    • (2014) Food Control , vol.45 , pp. 101-108
    • Manso, S.1    Pezo, D.2    Gómez-Lus, R.3    Nerín, C.4
  • 28
    • 79952486841 scopus 로고    scopus 로고
    • Active label-based packaging to extend the shelf-life of "Calanda" peach fruit: changes in fruit quality and enzymatic activity
    • Montero-Prado P., Rodriguez-Lafuente A., Nerin C. Active label-based packaging to extend the shelf-life of "Calanda" peach fruit: changes in fruit quality and enzymatic activity. Postharvest Biol. Technol. 2011, 60:211-219.
    • (2011) Postharvest Biol. Technol. , vol.60 , pp. 211-219
    • Montero-Prado, P.1    Rodriguez-Lafuente, A.2    Nerin, C.3
  • 29
    • 16244413989 scopus 로고    scopus 로고
    • Inactivation of Escherichia coli O157:H7 in packaged ground beef by allyl-isothiocyanate
    • Nadarajah A., Han J.H., Holley R.A. Inactivation of Escherichia coli O157:H7 in packaged ground beef by allyl-isothiocyanate. Int. J. Food Microbiol. 2005, 99:269-279.
    • (2005) Int. J. Food Microbiol. , vol.99 , pp. 269-279
    • Nadarajah, A.1    Han, J.H.2    Holley, R.A.3
  • 30
    • 70149083452 scopus 로고    scopus 로고
    • Effect of absorbent pads containing oregano essential oil on the shelf life extension of overwrap packed chicken drumsticks stored at four degrees celsius
    • Oral N., Vatansever L., Sezer C., Aydin B., Güven A., Gülmez M., Başer K.H.C., Kürkçüoğlu M. Effect of absorbent pads containing oregano essential oil on the shelf life extension of overwrap packed chicken drumsticks stored at four degrees celsius. Poult. Sci. 2009, 88:1459-1465.
    • (2009) Poult. Sci. , vol.88 , pp. 1459-1465
    • Oral, N.1    Vatansever, L.2    Sezer, C.3    Aydin, B.4    Güven, A.5    Gülmez, M.6    Başer, K.H.C.7    Kürkçüoğlu, M.8
  • 31
    • 84897678419 scopus 로고    scopus 로고
    • Evaluation of two antimicrobial packaging film against Escherichia coli O157:H7 strains in vitro and during storage of a spanish ripened sheep cheese (ZAMORANO)
    • Otero V., Becerril R., Santos J., Rodríguez-Calleja J.M., Nerín C., García-López M.L. Evaluation of two antimicrobial packaging film against Escherichia coli O157:H7 strains in vitro and during storage of a spanish ripened sheep cheese (ZAMORANO). Food Control 2014, 42:1-346. 10.1016/j.foodcont.2014.02.022.
    • (2014) Food Control , vol.42 , pp. 1-346
    • Otero, V.1    Becerril, R.2    Santos, J.3    Rodríguez-Calleja, J.M.4    Nerín, C.5    García-López, M.L.6
  • 34
  • 35
    • 34547467128 scopus 로고    scopus 로고
    • Behavior of alpha- and beta-cyclodextrin encapsulated allyl isothiocyanate as slow-release additives in polylactide-co-polycaprolactone films
    • Plackett D., Ghanbari-Siahkali A., Szente L. Behavior of alpha- and beta-cyclodextrin encapsulated allyl isothiocyanate as slow-release additives in polylactide-co-polycaprolactone films. J. Appl. Polym. Sci. 2007, 105:2850-2857.
    • (2007) J. Appl. Polym. Sci. , vol.105 , pp. 2850-2857
    • Plackett, D.1    Ghanbari-Siahkali, A.2    Szente, L.3
  • 36
    • 83955163674 scopus 로고    scopus 로고
    • Characterization and antimicrobial activity studies of polypropylene films with carvacrol and thymol for active packaging
    • Ramos M., Jiménez A., Peltzer M., Garrigós M.C. Characterization and antimicrobial activity studies of polypropylene films with carvacrol and thymol for active packaging. J. Food Eng. 2012, 109:513-519.
    • (2012) J. Food Eng. , vol.109 , pp. 513-519
    • Ramos, M.1    Jiménez, A.2    Peltzer, M.3    Garrigós, M.C.4
  • 39
    • 34548142646 scopus 로고    scopus 로고
    • The use of natural essential oils as antimicrobial solutions in paper packaging
    • Rodríguez A., Batlle R., Nerin C. The use of natural essential oils as antimicrobial solutions in paper packaging. Part II Prog. Org. Coat. 2007, 60:33-38.
    • (2007) Part II Prog. Org. Coat. , vol.60 , pp. 33-38
    • Rodríguez, A.1    Batlle, R.2    Nerin, C.3
  • 40
    • 50449102381 scopus 로고    scopus 로고
    • New cinnamon-based active paper packaging against Rhizopus stolonifer food spoilage
    • Rodríguez A., Nerin C., Batlle R. New cinnamon-based active paper packaging against Rhizopus stolonifer food spoilage. J. Agric. Food Chem. 2008, 56:6364-6369.
    • (2008) J. Agric. Food Chem. , vol.56 , pp. 6364-6369
    • Rodríguez, A.1    Nerin, C.2    Batlle, R.3
  • 41
    • 77953170608 scopus 로고    scopus 로고
    • Active paraffin-based paper packaging for extending the shelf life of cherry tomatoes
    • Rodríguez A., Nerin C., Batlle R. Active paraffin-based paper packaging for extending the shelf life of cherry tomatoes. J. Agric. Food Chem. 2010, 58:6780-6786.
    • (2010) J. Agric. Food Chem. , vol.58 , pp. 6780-6786
    • Rodríguez, A.1    Nerin, C.2    Batlle, R.3
  • 42
    • 0002127879 scopus 로고
    • Active packaging in polymer films
    • Blackie Academic & Professional, Glasgow, M.L. Rooney (Ed.)
    • Rooney M.L. Active packaging in polymer films. Active Food Packaging 1995, 74-110. Blackie Academic & Professional, Glasgow. M.L. Rooney (Ed.).
    • (1995) Active Food Packaging , pp. 74-110
    • Rooney, M.L.1
  • 44
    • 77953882573 scopus 로고    scopus 로고
    • Active packaging of fresh chicken breast, with allyl isothiocyanate (AITC) in combination with modified atmosphere packaging (map) to control the growth of pathogens
    • Shin J., Harte B., Ryser E., Selke S. Active packaging of fresh chicken breast, with allyl isothiocyanate (AITC) in combination with modified atmosphere packaging (map) to control the growth of pathogens. J. Food Sci. 2010, 75:65-71.
    • (2010) J. Food Sci. , vol.75 , pp. 65-71
    • Shin, J.1    Harte, B.2    Ryser, E.3    Selke, S.4
  • 45
    • 33645130455 scopus 로고    scopus 로고
    • Antimicrobial activity of essential oils and structurally related synthetic food additives towards selected pathogenic and beneficial gut bacteria
    • Si W., Gong J., Tsao R., Zhou T., Yu H., Poppe C., Johnson R., Du Z. Antimicrobial activity of essential oils and structurally related synthetic food additives towards selected pathogenic and beneficial gut bacteria. J. Appl. Microbiol. 2006, 100:296-305.
    • (2006) J. Appl. Microbiol. , vol.100 , pp. 296-305
    • Si, W.1    Gong, J.2    Tsao, R.3    Zhou, T.4    Yu, H.5    Poppe, C.6    Johnson, R.7    Du, Z.8
  • 46
    • 0037113993 scopus 로고    scopus 로고
    • Preservation of fresh meat with active and modified atmosphere packaging conditions
    • Skandamis P.N., Nychas G.J.E. Preservation of fresh meat with active and modified atmosphere packaging conditions. Int. J. Food Microbiol. 2002, 79:35-45.
    • (2002) Int. J. Food Microbiol. , vol.79 , pp. 35-45
    • Skandamis, P.N.1    Nychas, G.J.E.2
  • 47
    • 13844276084 scopus 로고    scopus 로고
    • Inhibition of fungal growth on wheat and rye bread by modified atmosphere packaging and active packaging using volatile mustard essential oil
    • Suhr K.I., Nielsen P.V. Inhibition of fungal growth on wheat and rye bread by modified atmosphere packaging and active packaging using volatile mustard essential oil. J. Food Sci. 2005, 70:37-44.
    • (2005) J. Food Sci. , vol.70 , pp. 37-44
    • Suhr, K.I.1    Nielsen, P.V.2
  • 49
    • 38649110995 scopus 로고    scopus 로고
    • Hexanal reduces infection of tomatoes by Botrytis cinerea whilst maintaining quality
    • Utto W., Mawson A.J., Bronlund J.E. Hexanal reduces infection of tomatoes by Botrytis cinerea whilst maintaining quality. Postharvest Biol. Technol. 2008, 47:434-437.
    • (2008) Postharvest Biol. Technol. , vol.47 , pp. 434-437
    • Utto, W.1    Mawson, A.J.2    Bronlund, J.E.3
  • 50
    • 33750986376 scopus 로고    scopus 로고
    • The combination of modified atmosphere packaging with eugenol or thymol to maintain quality, safety and functional properties of table grapes
    • Valero D., Valverde J.M., Martínez-Romero D., Guillén F., Castillo S., Serrano M. The combination of modified atmosphere packaging with eugenol or thymol to maintain quality, safety and functional properties of table grapes. Postharvest Biol. Technol. 2006, 41:317-327.
    • (2006) Postharvest Biol. Technol. , vol.41 , pp. 317-327
    • Valero, D.1    Valverde, J.M.2    Martínez-Romero, D.3    Guillén, F.4    Castillo, S.5    Serrano, M.6
  • 51
    • 26244464432 scopus 로고    scopus 로고
    • Improvement of table grapes quality and safety by the combination of modifies atmosphere packaging (MAP) and eugenol, menthol, or thymol
    • Valverde J.M., Guillén F., Martínez-Romero D., Castillo S., Serrano M., Valero D. Improvement of table grapes quality and safety by the combination of modifies atmosphere packaging (MAP) and eugenol, menthol, or thymol. J. Agric. Food Chem. 2005, 53:7458-7464.
    • (2005) J. Agric. Food Chem. , vol.53 , pp. 7458-7464
    • Valverde, J.M.1    Guillén, F.2    Martínez-Romero, D.3    Castillo, S.4    Serrano, M.5    Valero, D.6
  • 53
    • 0036225918 scopus 로고    scopus 로고
    • Effectiveness of some recent antimicrobial packaging concepts
    • Vermeiren L., Devlieghere F., Debevere J. Effectiveness of some recent antimicrobial packaging concepts. Food Addit. Contam. 2002, 19:163-171.
    • (2002) Food Addit. Contam. , vol.19 , pp. 163-171
    • Vermeiren, L.1    Devlieghere, F.2    Debevere, J.3
  • 54
    • 0037376186 scopus 로고    scopus 로고
    • Maintaining quality of fresh-cut kiwifruit with volatile compounds
    • Wang C.Y., Buta J.G. Maintaining quality of fresh-cut kiwifruit with volatile compounds. Postharvest Biol. Technol. 2003, 28:181-186.
    • (2003) Postharvest Biol. Technol. , vol.28 , pp. 181-186
    • Wang, C.Y.1    Buta, J.G.2
  • 55
    • 33750499529 scopus 로고    scopus 로고
    • Active packaging of cheese with allyl isothiocyanate. An alternative to modified atmosphere packaging
    • Winther M., Nielsen P.V. Active packaging of cheese with allyl isothiocyanate. An alternative to modified atmosphere packaging. J. Food Prot. 2006, 69:2430-2435.
    • (2006) J. Food Prot. , vol.69 , pp. 2430-2435
    • Winther, M.1    Nielsen, P.V.2
  • 56
    • 77954384657 scopus 로고    scopus 로고
    • Preservation technologies for fresh meat-a review
    • Zhou G.H., Xu X.L., Liu Y. Preservation technologies for fresh meat-a review. Meat Sci. 2010, 86:119-128.
    • (2010) Meat Sci. , vol.86 , pp. 119-128
    • Zhou, G.H.1    Xu, X.L.2    Liu, Y.3
  • 57
    • 84873735840 scopus 로고    scopus 로고
    • Antioxidant effects of sesamol released from polymeric films on lipid oxidation in linoleic acid and oat cereal
    • Zhu X., Schaich K., Chen X., Yam K. Antioxidant effects of sesamol released from polymeric films on lipid oxidation in linoleic acid and oat cereal. Packag. Technol. Sci. 2013, 26:31-38.
    • (2013) Packag. Technol. Sci. , vol.26 , pp. 31-38
    • Zhu, X.1    Schaich, K.2    Chen, X.3    Yam, K.4


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.