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