Food Quality Deterioration and the Role of Oxygen Absorbers

Introduction:

Food quality deterioration, food waste, and loss of nutritional value are major concerns that arise due to various factors. For instance, old and stale potato chips, dark spots or discoloration on avocados, and unpleasant taste in cooking oils can contribute to these issues. Similarly, ground coffee may lose its freshness and taste stale, while freshly cut fruits such as apples, bananas, and pears may experience browning or discoloration. Nuts and seeds may also develop a bitter taste and pungent smell. Additionally, herbs, spices, packaged meats (e.g., deli meats, sausages), and bakery products (e.g., bread, cakes, pastries) may lose their flavor, become rancid, discolored, stale, dry or lose their freshness. Dairy products like milk, cheese, and butter may develop a sour or bland taste, while packaged fruits and vegetables are prone to spoilage.

The Role of Oxygen in Food Deterioration:

Oxygen plays a crucial role in the deterioration of food through processes such as oxidation, microbial growth, and chemical reactions. To combat these issues, the use of oxygen absorbers has become essential. Oxygen absorbers are effective in preserving food items by reducing the oxygen content inside sealed packaging. This reduction in oxygen helps prevent spoilage, extend shelf life of fruits and vegetables, and maintain the quality of food products. By creating an environment with reduced oxygen levels, the growth of aerobic bacteria, molds, and yeasts is inhibited, thereby preserving the nutritional value, flavor, texture, and appearance of the food.

Benefits of Oxygen Absorbers:

Oxygen absorbers help maintain the sensory attributes of food items during storage, including color, taste, and aroma. They achieve this by utilizing iron powder as the active ingredient, which reacts with oxygen and effectively removes it from the surrounding atmosphere. This reaction prevents the oxidation of fats, oils, vitamins, and other sensitive components present in food, thereby preventing rancidity and loss of nutritional value.

Signs of Food Quality Deterioration and the Impact of Oxygen:

1. Flavor and Aroma Changes: Oxidation can lead to the breakdown of lipids and proteins, resulting in the development of off-flavors and odors in food.

2. Nutrient Loss: Oxygen-sensitive nutrients, such as vitamins C and E, can degrade when exposed to oxygen, leading to a decline in nutritional value.

3. Texture Changes: Oxidation can affect the texture of various food products, resulting in undesirable mouthfeel and loss of crunchiness.

4. Enzymatic Browning: Oxygen can cause enzymatic browning in fruits and vegetables, leading to discoloration.

5. Oxidative Changes in Beverages: Oxygen exposure can impact the quality of beverages, resulting in the loss of fruity aromas and the development of off-flavors.

6. Texture and Quality of Packaged Snacks: Oxygen permeating through packaging materials can negatively affect the texture and quality of snacks, causing them to become stale.

7. Color Changes: Oxygen exposure can cause discoloration in foods, affecting their visual appeal.

8. Spoilage and Mold Growth: Oxygen supports the growth of aerobic bacteria, molds, and yeasts, leading to food spoilage and deterioration.

Conclusion:

Understanding the signs of food quality deterioration caused by oxidation and the impact of oxygen is crucial for food manufacturers and producers. By employing proper packaging techniques, utilizing antioxidants, or incorporating oxygen absorbers, the negative effects of oxidation and oxygen exposure on food quality can be mitigated. This ensures the preservation of food quality, safety, and nutritional value for both producers and consumers.

Review of banana green life throughout the food chain: From auto-catalytic induction to the optimisation of shipping and storage conditions

Bananas are the fourth most consumed product globally, with approximately 50 billion tons of Cavendish bananas produced each year (FAO, 2018). Since bananas are not grown in Europe, they need to be imported from production sites mainly located in Central and Latin America, as well as West and Central Africa. To ensure optimal ripening, bananas are harvested green and ripened in market areas. Allowing bananas to ripen on the tree can result in splitting and a mealy texture. The period after harvesting, known as the pre-climacteric period or "green life," is crucial for importers and ripeness because bananas are transported before ripening. During this period, mature green fruit have a low basal respiration rate and minimal ethylene production. The length of the pre-climacteric period is influenced by factors such as temperature, relative humidity, and surrounding ethylene concentration. Once the fruit enters the climacteric stage, there is a rapid increase in respiration and ethylene production, marking the onset of ripening in bananas and other climacteric fruits.

Packaging Technologies for Banana and Banana Products

Bananas are sold in various forms to cater to different consumer demands. These include bunches, individual fruits with or without packaging. With the rise of health awareness and convenience, the production and sales of bananas have increased in recent years. When selling bananas, ripening stages are crucial. Most stores carry ripe yellow bananas, which are ready for consumption.

Ethylene Absorber For Banana

Harnessing the power of ethylene absorber for banana to preserve the natural beauty and flavor of bananas. these absorbers are the secret to prolonging the golden perfection of your favorite fruit

How To Use Ethylene Absorber Packets?

Ethylene absorber packets are crucial in fruit ripening, triggering changes like starch breakdown and flavor development. Ethylene absorbent formulas use substances like potassium permanganate to remove ethylene gas and extend the shelf life of produce. Commonly packed with ethylene absorbers are apples, bananas, tomatoes, avocados, and stone fruits to maintain freshness during storage and transportation.

Fresh fruits and vegetables by using ethylene absorber sachets

Ethylene absorber sachets offer an efficient solution for freshness fruits and vegetables. These packets contain materials that absorb ethylene gas. By neutralizing ethylene, the sachets help preserve produce quality during storage and transport.

How to Extend Shelf Life of Fruits and Vegetables?

Extending the shelf life of fruits and vegetables is a common goal for many households and businesses looking to reduce food waste and maximize the freshness of their produce. Proper storage techniques, such as controlling temperature and humidity levels, can significantly impact the longevity of fruits and vegetables. In this article, we will talk about the best way to increase the fruits and vegetables shelf life

Potassium Permanganate (KMnO4) in Relation to Temperatures Alters Shelf Life and Quality of Banana (Musa paradisiaca L.)

Banana is an important fruit in Pakistan, especially for rural villages as it is available throughout the year and is rich in vitamins and minerals. However, due to its patchy production area among farmers' lands and regions, postharvest loss is high, ranging from 20-30%. Banana is a climacteric fruit and easily deteriorates after harvesting, which reduces its storage ability under normal conditions. To enhance the quality of bananas, postharvest treatments are crucial. Research has shown that using potassium permanganate (KMnO4) as an ethylene absorber is more effective than commercially available ethylene binders such as CaO and CaCl2. KMnO4 significantly inhibits banana yellowing, maintains flavor for up to 15 days under ambient temperature (28°C), and prolongs the shelf life of the fruit for up to 45 days at 13°C. However, more research needs to be conducted to increase the storage period of bananas.