Source: MICHIGAN STATE UNIV submitted to
NEW APPROACH FOR DECONTAMINATING AND IMPROVING THE QUALITY OF FRESH AND FRESH-CUT PRODUCE UTILIZING PACKAGING DESIGN AND CHLORINE DIOXIDE
Sponsoring Institution
National Institute of Food and Agriculture
Project Status
TERMINATED
Funding Source
Reporting Frequency
Annual
Accession No.
0205334
Grant No.
(N/A)
Project No.
MICL02111
Proposal No.
(N/A)
Multistate No.
(N/A)
Program Code
(N/A)
Project Start Date
Sep 1, 2010
Project End Date
Aug 31, 2015
Grant Year
(N/A)
Project Director
Rubino, M.
Recipient Organization
MICHIGAN STATE UNIV
(N/A)
EAST LANSING,MI 48824
Performing Department
Packaging
Non Technical Summary
Minimally processed greens and pre-packaged salads are convenient and popular products well suited to modern life styles. However, such products have emerged as important vehicles of transmission for foodborne pathogens. Several large scale outbreaks of pathogens associated with fresh produce have resulted in serious illnesses and even deaths. Conventional washing treatments used to sanitize produce may not remove pathogens that are located in hard-to-reach areas of leafy greens and other vegetables. In this work we will study chlorine dioxide (ClO2) gas as an antimicrobial treatment for leafy greens (lettuce and spinach) and cherry tomatoes for use with current production lines and packaging systems. To inactivate human pathogens with ClO2, the product must be exposed for a prolonged time, and so we will use packaging strategies to address this problem. To complement the sanitizing step, a specific package system will be designed that ensures and maximizes effective ClO2 gas distribution inside the package, even in hard-to-reach areas. Using the currently available packaging system and material the inside of the package will be model and design by identifying the best gas injection port, gas flow ClO2 and by developing an insert to modify the conditions inside the package. We will evaluate the efficacy of the packaging system for inactivating pathogens and prolonging the shelf life of leafy greens and cherry tomatoes. And finally, a pilot scale treatment will be evaluated and scaled up to demonstrate the feasibility of the system design.
Animal Health Component
(N/A)
Research Effort Categories
Basic
(N/A)
Applied
(N/A)
Developmental
(N/A)
Classification

Knowledge Area (KA)Subject of Investigation (SOI)Field of Science (FOS)Percent
7121430110030%
5017299202040%
5117410200030%
Goals / Objectives
The overall goal of this work is to establish the degree of efficacy of ClO2 gas applications in disinfecting two different commodity types: fresh leafy greens and cherry tomatoes. The packages designed for the products will become another asset within the sanitation process and improve product safety. The main constraint for the new designs is that existing packaging must be considered and the interior of the packages will be modified. Therefore, this research project will focus on designing modifications of the interior of existing packaging systems that ensure and maximize the ClO2 treatment of the product, and in determining the effectiveness of the package systems in inactivating food-borne pathogens. Specific objectives are: 1) To determine specific package designs that ensure effective ClO2 gas distribution within the package, even in hard-to-reach areas, 2) to determine the efficacy of the new packaging system for in inactivating food-borne pathogens and prolonging the shelf life of and lettuce, spinach, and cherry tomatoes and 3) to evaluate a pilot-scale treatment and scale up to demonstrate technical and economical feasibility. Outcomes:1) I expect to develop an effective approach to ensuring the safety of leafy greens and tomatoes, 2)an integrated sanitizing and package system will be developed to enhance or ensure the safety of fresh leafy greens and tomatoes.
Project Methods
Objective 1: To determine specific package designs that ensure effective ClO2 gas distribution within the package, even in hard-to-reach areas. Existing rigid and flexible packages (currently used by the industry) will be considered for leafy greens and cherry tomatoes with a redesign of the internal part of the package. The redesign will include two approaches: (i) to facilitate and maximize the circulation of gas, even in hard-to-reach areas; and (ii) to build a reservoir of gas within the package, ensuring that ClO2 is available for an extended period. The approaches will be feasible since neither the package line nor the basic package will change significantly. Only minor modifications will be required, such as adding an insert (for the rigid container), which will be easy and economical to implement. Objective 2: To determine the efficacy of the packaging system in inactivating foodborne pathogens and prolonging the shelf life of lettuce, spinach, and cherry tomatoes The prototype rigid and flexible container systems developed under Objective 1 will be evaluated. Spinach, lettuce, and tomatoes commercially available will be used. These crops will be artificially contaminated through immersion in appropriate inoculums of each target pathogen. The crops will be held at 4oC for 24 h then washed in a chlorinated water flume (4oC) for 90 s, and spun dry to remove excess moisture. The 24 h holding time at 4oC takes into practice the potential of implementing a test-and-hold program on product prior to processing. In addition, product is generally cooled to 4oC prior to processing. Replicate samples and controls would be examined at zero time and again at specified intervals (2 days) until they are no longer acceptable because of spoilage or other defects. Microbiological analysis for target pathogens and spoilage organisms will be conducted. Produce quality will be assessed visually for overall appearance and color change. Objective 3: To evaluate a pilot-scale treatment and scale up to demonstrate technical and economical feasibility. Pilot-scale disinfection treatments that achieved population reduction goals, e.g., exceeding log 3.0 CFU on artificially contaminated product (through immersion or exposure to contaminated irrigation water), and did not induce significant quality or shelf life defects will be evaluated. Treatments would be applied in the Biosystems Engineering pilot plant at MSU to uninoculated, trimmed or fresh-cut leaves and red ripe tomatoes obtained commercially. Factors considered for technical feasibility would include verification of compatibility with current commercial practices, safety of generating and handling ClO2 gas, and ability to monitor the performance of the disinfection system.

Progress 09/01/10 to 08/31/15

Outputs
Target Audience:The target audience are researchers that are working in food safety and are evaluating systems to improve log reduction on fresh produce while maintaining quality.Protocols and methodology for designing the implementation of ClO2 in package systems had been developed in order to identifythe best ClO2 gas dose depending in the produce storage conditions and package system. Changes/Problems:Once we were invested in our project we realized that the developing of the tools that had been mentioned in our accomplishment was critical in order to allow a systematic approach to the development of a package design. These tools and method needed to be developed and validated and represents a significant investment of time and resources which will provide the fundamentals for the development ofoptimum package design for any fresh produce. There are still important areas and tools that need to be nvestigated such as the relationship between the fresh produce surface area, fresh produce tissue type and interaction of gas/ apor and correlate this to absorption of gas/vapor into the fresh produce, fresh produce quality (appearance, texture.. etc) and efficacy. This information need to be integrated into the exiting tools and use to model the optimum package design. Although a pilot trial was carried out (Netramai 2012) it will be difficult to extrapolate into other fresh produce/ package system. The use of all the tools/method mentioned is critical for the identification of the optimum design. What opportunities for training and professional development has the project provided?Two students completed Master in Science degrees and one student completed a Doctor in Philosophy degree on the application of ClO2 during this period. Also a visiting faculty from Yonsei University worked on ClO2 characterization (reactivity and diffusion of ClO2 gas) and a Postdoctoral Fellowworked in the design and implementation of the instrument and methodology for measuring absorbtion of ClO2 gas absorptionby fresh producecorrelating to the ibactericide effect of ClO2 gas for the identification of the optimum ClO2 gas concentration.Several graduate students spend timein the laboratory becoming familiar with the different tools and methods developed on the application of ClO2 gas on fresh produce such as strawberries, celery and others fresh produce. How have the results been disseminated to communities of interest?The results had been disseminate in different venues. The work was published in: several referee journals and also several Maters/ PhD thesis. Faculty and students that worked in this projectshared their research findings in several conferences such as annual meeting of the Institute of Food Technologists and Institute of International Association of Food Protection. Also presentation were done for Industry such as DOW chemical. What do you plan to do during the next reporting period to accomplish the goals? Nothing Reported

Impacts
What was accomplished under these goals? In order to have a safe product several strategiesshould be implemented in order to obtain a safe product without impacting on the product's quality. Packaging process and the packaging itself could provide sites for the implementation of product safetystrategies. While designing an active packaging the package design is critical in order to assure the distribution of the vapor or gas throughout the package to maximize the contact of the bactericide with the total surface of the fresh produce. There is no one perfect package design that will work with every fresh produce. An optimum package design will depend on the type of food product, characteristics of the bactericide vapor in this case ClO2 gas, packaging material and environmental conditions. The current research provides the tools to design the package. For the implementation ofClO2 gas in the packagingit is critical to determine: 1) The interaction of ClO2 with the packaging material ( Rubino et al 2010, J. Applied Polymer Science 115 1742-1750; Netramai et al 2009, J. Applied Polymer Science 114 2929-2936 ) and the diffusion coefficient of ClO2 in air under different conditions ( Lee et al 2015 J of Food Eng 144, 20-28), 2) Identify the optimum concentration of ClO2 gas needed for specific fresh produce (Arango et al 2014 J. Food Engineering 131 75-81) 3) Modeling the use of ClO2 gas in package system for specific microorganism/fresh produce system (Arango et al 2015 in progress) Finallya flexible package design had been tested for lettuces where the design facilitate the gas distribution and maximize the contact of the gas with total surface of the lettuces this package required lower ClO2 gas concentration while improving log reduction. (Netramai 2011 PhD Thesis). In conclusion inthe current research we had developed the tools and methodology to design an active package that maximize the impact of the bactericide gas or vapor while keeping the concentration of the gas low and as consequence improving the fresh produce quality. Furthermore these tools could be used or implemented in other bactericide gases or vapors.

Publications

  • Type: Journal Articles Status: Accepted Year Published: 2014 Citation: J. Arango, M. Rubino, R. Auras, A.Rachford, Z.Ba,A. Grzesiak, T. Kijchavengkul In situ quantification of chlorine dioxide gas consumption by fresh produce using UVvisible spectroscopy. Journal of Food Engineering 131 (2014) 7581 produce using UVvisible spectroscopy
  • Type: Journal Articles Status: Accepted Year Published: 2015 Citation: Y.Lee,G.Burgess, M. Rubino, R. Auras Reaction and diffusion of chlorine dioxide gas under dark and light conditions at different temperatures Journal of Food Engineering 144 (2015) 2028
  • Type: Journal Articles Status: Awaiting Publication Year Published: 2015 Citation: J. Arango, M Rubino, R Aauras, J Gillett, A Schilder, A Grzesiak.?Evaluation of Chlorine Dioxide as an Antimicrobial Against Botrytis cinerea in California Strawberries
  • Type: Theses/Dissertations Status: Accepted Year Published: 2013 Citation: Juliana Arango Chlorine dioxide efficacy against botrytis cinera in strawberries and chlorine dioxide absorption by fresh produce. Master Thesis submitted to Michigan State University 2013
  • Type: Conference Papers and Presentations Status: Accepted Year Published: 2013 Citation: J.Arango, T. Kijchavengkul, M. Rubino, R. Auras, Development of new method to quantify absorption of chlorine dioxide by fresh produce. Institute of Food Technologist 2013 Institute of Food Technologists Annual Meeting Chicago IL
  • Type: Theses/Dissertations Status: Published Year Published: 2012 Citation: F. Staschower Residues from Chlorine dioxide gas treatment, generated by different delivery systems on fresh produce.Master Thesis submitted to Michigan State University 2012
  • Type: Conference Papers and Presentations Status: Accepted Year Published: 2012 Citation: F. Staschower, S. Netrami, M.Rubino, R.Auras Residues from Chlorine Dioxide Gas Treatment, Generated from Different Delivery Systems, in Fresh Produce International 2012 Association of Food Protection. Annual meeting Providence RI
  • Type: Conference Papers and Presentations Status: Accepted Year Published: 2013 Citation: J.Arango, M. Rubino, R. Auras, J.Gillet, J. A. Schilder Modeling of Botrytis cinerea growth on strawberries after exposure to ClO2. Institute of Food Technologist (2013 IFT Annual Meeting Chicago IL


Progress 10/01/13 to 09/30/14

Outputs
Target Audience: The main audience were the scientific community other scientist working on food safety and in the extension of shelf life of fresh produce and fresh cut package produce. Also industry such as Dow Chemical that develop packaging systems to suply to the food industry as well companies that package fresh produce. Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided? A master student work in this project during the past year and develop the new system and develop the methodology for evaluation of the ClO2 gas treatment discussed earlier. A visitor scholar adapting the new system was able to setermine How have the results been disseminated to communities of interest? We have published the information in the Journal of Food Engineering (2 articles). We have attended Institute of Food Technologis and presented our findings, What do you plan to do during the next reporting period to accomplish the goals? Determine the treatment (ClO2 concnetration and time of exposure) of whole and fresh cut produce. In order to understand how the change of surface of the fresh produce impact absorption of Clo2 gas and therefore treatment. In this work we will consider efficay and produce quality.

Impacts
What was accomplished under these goals? To expand the use of ClO2 as a sanitizing agent for fresh produce, a thorough analysis of the by-products that result upon the interaction between gaseous ClO2 and the organic matter as well as its implications in human health are needed ClO2 primary by-products include chlorite, chlorate, chloride. The current methodologis for assessing the byproducts were not accurate or precise, with the new in situ methodology it is possible to accrately track the interaction of ClO2 gas with the fresh produce.The new system allow us to identify what is the more effective treatment for specific fresh produce. For example is the specific treatment for a specific fresh produce high concentration short time (treatment applied during the packaging process) or it is low concentration long exposure time (sustain release treatment and applied within the package system). In order to model and evaluate the packaging design and assess the distribution of the gas in the package it is critical to identify the mass transfer profile of ClO2 gas in air at different temperatures and in presence and absence of light. Most of the mass transfer data reported had been determined theoretically. Therefore our work in the mass transfer and determination of the diffusion coefficient is very important.

Publications

  • Type: Journal Articles Status: Submitted Year Published: 2014 Citation: JULIANA ARANGO, MARIA I. RUBINO1, RAFAEL AURAS1, JERRI GILLETT2, ANNEMIEK SCHILDER, ADAM L. GRZESIAK3 (2014) Food Control
  • Type: Journal Articles Status: Published Year Published: 2014 Citation: YounSuk Lee, Gary Burgess, Maria Rubino, Rafael Auras (2015) "Reaction and diffusion of chlorine dioxide gas under dark and light conditions at different temperatures" Journal of Food Engineering 144 20-28


Progress 01/01/13 to 09/30/13

Outputs
Target Audience: The main audience were: Acdemia:other department within MSU; other univesities and research center Industry : such as growers, processor of fresh produce, chemical companies and Packafing companies Goverment: USDA and FDA Changes/Problems: Our premise is that the use of bactericide gas in a packaging system for fresh produce requires designing the package interior to minimize the distance between the bactericide source and the total produce surface area, so that a lower gas dose can be used to extend produce shelf life while maintaining quality. In designing the package interior we encountered unexpected challenges, but those challenges inspired us to develop fundamentals that will be useful for more effective utilization of ClO2 and/or other bactericide gases or vapors in produce packaging systems. The first challenge (already address) was to better understand how the gas inside the package interacts with and permeates through the packaging material. This information is crucial because when ClO2 interacts with the package or leaves the package, the gas is not available to interact with microorganisms on the produce surface. A second challenge was to quantify how much ClO2 gas was absorbed by the fresh produce. This challenge was address in the current period. Several analytical methods have been developed for quantification of ClO2 and its byproducts in solution to meet the requirements of these industries. These methods include amperometric titration, colorimetry, ion and gas chromatography, and UV-visible spectroscopy (Aieta et al., 1984; Hautman et al., 1997; Kaczur and Cawlfield, 2000; Trinetta et al., 2011). Using some of these techniques, researchers have been able to recover and quantify residues of ClO2 and byproduct ions after exposing fresh produce, such as tomatoes, lettuce, alfalfa sprouts, and strawberries, to gaseous ClO2 (Kim et al., 1999; Netramai, 2011 et al; Trinetta et al., 2011; Tsai et al., 2001). However, these post-exposure quantification techniques generally recover readily removed residual byproducts left on the surface of the fresh produce by analyzing a rinse solution. Furthermore, these methodologies include several preparation steps before the rinse solutions can be measured, which is not ideal for reactive or unstable species such as ClO2, ClO2-, or ClO3-. Considerable levels of ClO2 and its byproducts were found on various types of produce even 14 days after exposure (Trinetta et al., 2011), which indicates that initial washing is either inefficient or that ClO2 gas may penetrate deeply into some fresh produce tissue, leading to erroneous quantification of ClO2 and its byproducts. Therefore, we developed a UV-visible spectroscopy method that ensured an accurate assessment of the ClO2 gas absorbed by the fresh produce on the basis of in situ consumption of ClO2. This unique continues system configuration is accurate, rapid and easy-to-use for determining ClO2 consumption by fresh produce. Other potential applications of this system include the determination of relevant factors (e.g., surface area, weight, etc.) to explain ClO2 consumption by various types of fresh produce, and this approach could be applied to other bactericide gases and vapors. Again, the development of this methodology required considerable time. The third challenge was to measure the ClO2 gas diffusion coefficient in air, the activation energy (Ea), and the degradation of the gas at different temperatures, in presence of light and oxygen. This will be reported the next reported period. With all the information and parameters generated in this research it is possible to use models for gas distribution to aid in designing the interior of packaging systems. The packages may be used as effective chambers to treat the fresh produce after the produce has undergone various sanitation treatments in the packing line. What opportunities for training and professional development has the project provided? During the past years, two Master in Science completed their degree and are currently working in industry. A Visitor Scholar from Korea has been working in the determination of the Diffusion Coefficient of Chlorine Dioxide. How have the results been disseminated to communities of interest? The group generated 2 MS thesis and 1 manuscript submitted to the Journal of Food Engineering. In the past year 1 posters on the research regarding the new approach to measure the total consumption of ClO2 gas by fresh produce at the annual meetings of the Institute of Food Technologists In addition, Drs. Rubino partnered with Dow Chemical (Midland, MI) who, based on our research findings, funded the development of the new approach to measure the total consumption of ClO2 gas by produce. What do you plan to do during the next reporting period to accomplish the goals? Also in the next reporting period we will be reporting the efficacy of ClO2 gas in the delay of onset of Botrytis cinerea, the most common microorganism responsible for spoilage of strawberries, meanwhile quantifying the concentration range that does not produce visual damage to strawberries. The specific objectives of this work are to (i) expose strawberries to different ClO2 treatments to determine its efficacy while maintaining the color and moisture content of the fruit, (ii) to quantify total ClO2 absorption by the fruits and (iii) to correlate total ClO2 absorption with concentration and exposure time. This will provide an indication of the best ClO2 gas conditions to be implemented in a packaging system.

Impacts
What was accomplished under these goals? Traditionally, the gas in a package is introduced in the top or headspace of the package, but this application does not ensure that the gas is able to reach the fresh produce placed at the bottom of the package or further away from the entry point unless high concentrations are applied. High gas concentrations may affect the quality of the produce closer to the gas entry point. ClO2 gas is effective when it is in direct contact with the produce surface. To ensure the distribution of ClO2 gas throughout a package to all surfaces of the fresh produce the interior of the commonly used fresh produce packages needs to be redesigned. To ensure the correct dose and good distribution it was necessary to address the following tasks: 1) the interaction and permeation of ClO2 gas with the package material; 2) the correlation between absorption of ClO2 by the fresh produce and antimicrobial efficacy; and 3) the diffusion of ClO2 gas in air to model the distribution of the gas within specific designs (up to now the diffusion coefficient has been theoretically determined) as well as the rate of degradation; The 1st task was fully accomplished previously and was already reported. For the 2rd task which took palce within the current reporting period, a new approach to measure the total consumption of ClO2 gas produced in situ was developed by using a system equipped with a UV-vis spectrophotometer. Other published data on this topic are based on methods that include post-exposure quantification techniques that mostly are able to recover residual byproducts left on the surface of the treated produce by analyzing a rinse solution; however, these methodologies include several preparation steps before the extracted solutions can be measured, which is not ideal for reactive or unstable species such as ClO2, ClO2-, or ClO3-. The new online system configuration we developed is accurate, rapid, and easy to use in determining ClO2 consumption by fresh produce. (An MS thesis [Arango, J., 2013] and a manuscript were submitted on the findings.) In addition, sorption of ClO2 gas by the lettuces and tomatoes was carried out using different ClO2 gas delivering systems, such as injecting gas in the package and the use of sachets. (An MS thesis [Staschower, F., 2013] was published on these finding.) For the 3nd task, the diffusion coefficient of ClO2 gas in air need to be verified has been initated in the current reporting period and will be finalized in the next reporting period.. Trials are being carried out and we will report on the values of diffusion coefficient at different temperatures, the energy of activation and the rate of degradation of ClO2 in the presence of UV and fluorescent light. (One manuscript on these findings is in preparation). This information is critical when designing and optimizing application of ClO2 gas in packages and chambers.

Publications

  • Type: Conference Papers and Presentations Status: Published Year Published: 2013 Citation: Juliana Arango, Thitisilp Kijchavengkul, Aaron Rachford, Zhifeng Bai, Adam Grzesiak, Maria Rubino, Rafael Auras. "Development of new method to quantify absorption of chlorine dioxide by fresh produce" Poster presentation. Annual Meeting Institute of Food technologist Chicago IL July 2013
  • Type: Theses/Dissertations Status: Submitted Year Published: 2013 Citation: Juliana Arango. Chlorine dioxide Efficacy against BOTRYTIS CINEREA in Strawberries and chlorine dioxide absorption by fresh produce" Master Thesis, Michigan State University.
  • Type: Theses/Dissertations Status: Accepted Year Published: 2013 Citation: Fabiane Staschower "Residues from chlorine dioxisw gas treatment, generated generated by different delivery systems on fresh produce" Master Thesis, Michigan State University.
  • Type: Journal Articles Status: Submitted Year Published: 2013 Citation: Juliana Arangoa, Maria I. Rubinoa, Rafael Aurasa, Aaron A. Rachfordb, Zhifeng Baib, Adam L. Grzesiakb, Thitisilip Kijchavengkul. Journal of Food Engineering


Progress 01/01/12 to 12/31/12

Outputs
OUTPUTS: Two studies were carried out by Rubino and Auras during this past year: First study evaluate the antimicrobial efficacy of chlorine dioxide in function of inoculation time of salmonella ssp and Escherichia coli O157:H7 on Romaine lettuce and cherry tomatoes. Chlorine dioxide efficiency was influenced by both the holding time before treatment and the chlorine concentration and exposure time. Chlorine dioxide decreased Salmonella populations on 1- and 24 h- held tomatoes up to 7.19 and 5.81 log CFU per gram, respectively, with ClO2 significantly less efficacious at the longer hold time. Holding inoculated lettuce for 1 and 24 h before treatment, led to E. coli O157:H7 average reductions of 1.53 and 1.48 log CFU per g after 30 min of exposure, respectively. This study is significant because the efficacy of chlorine dioxide for field-grown produce, post-inoculation hold times of at least 24 h should be considered so as to not overestimate the effectiveness of ClO2 against Salmonella and E. coli O157:H7. Second study evaluate the residues from ClO2 gas treatment generated by 3 different delivery systems sachet with dry precursors, solution and gas generator machine on fresh produce lettuces and tomatoes in function of time, applied concentration and temperature (4 and 23). The residues are influenced by the delivery system, ClO2 concentration, exposure time, temperature, and produce surface. A mathematical model was developed that predicts the residues for each delivery system. The results for both studies were presented in Annual meeting of the International Association of Food Protection 2012. Currently two articles will be submitted in 2012-2013. Matthews evaluate the application of multiple hurdles: chlorinated wash water followed by ClO2 gas treatment and low storage temperature. The greatest effect on the reduction of Salmonella populations on tomatoes was found when tomatoes were chlorinate washed, followed by chlorine dioxide gas and refrigeration. Annous will participate in a IFT webcast on November 13 2012: New developments in decontaminating fresh and processed plant products. PARTICIPANTS: Based on the research carried out in chlorine dioxide, Dow Chemical- Midland USA has funded further studies currently being carried out by Auras and Rubino. This work address the exposure of a fresh produce through a design of experiment (DOE) covering low and high chlorine dioxide (ClO2) concentration for short and long period of time. Key fresh produce quality characteristics and microbial load are monitored. The use of ClO2 gas is implemented for the assurance of fresh produce safety but also to extend the shelf life of the product and the quality of the product. The concentrations of ClO2 gas in function of time and in combination with different atmosphere are designed to obtain the best result. We developed a system (gas generator (oxygen, ClO2, carbon dioxide)and 2 UV spectrophotometers) where we are able to maintain accurately ClO2 concentration in a broad range (10 to 1000 ppm) for specific periods of time and temperature (4 and 23 oC)and absorption of ClO2 and by product is monitored throughout the experiment. Specific quality parameters for the produce are assessed periodically in order to find the impact of the different treatment on such characteristics. The fundamental of this work will be published on 2013. TARGET AUDIENCES: Nothing significant to report during this reporting period. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.

Impacts
Chlorine dioxide (ClO2) gas is gaining popularity as an antimicrobial agent for fresh and fresh-cut produce but it is important to keep in mind: 1) When evaluating the efficacy of ClO2 for field-grown produce, post-inoculation hold times of at least 24 h should be considered so as to not overestimate the effectiveness of ClO2 against Salmonella and E. coli O157:H7. 2) There are many different ClO2 gas delivery systems and it is critical to be aware of the delivery profile for each of them. Therefore when designing a chlorine dioxide treatment for a fresh produce it is not good enough to just establish the concentration or amount to be applied but also the delivery system. We found out that each delivery system reaches the target concentration at different times and this has an effect on the residues found on the produce this should be correlated to efficacy. In our current research a model was developed for the prediction of residue for each delivery system and each model is different, it would be interesting to determine how this model correlated to efficacy. This approach could be very useful for the application of ClO2 gas on many different produce by helping in the identification of the best conditions (concentration, application time, temperature) for a specific delivery system. In addition this approach could reduce the Research Development time for new fresh produce.3)It is important to evaluate the combination of effects between different bactericide and evaluate the best sequence that improve product safety while maintaining quality.

Publications

  • Netramai, S., Rubino, M. and Lim, L. (2012) Gas based antimicrobials in active packaging, Chapter 17 In: J. Lagaron, M. Ocio and A. Rubio (editors), Antimicrobial polymers John Wiley and Sons Inc. Hoboken NJ, Canada. Staschower, F., Netramai N., Rubino, M. and Auras, R. (2012) Residues from Chlorine Dioxide Gas treatment, generated from different delivery systems, in fresh produce. IAFP Program and Abstract Book Annual Meeting, Providence, Rhode Island, USA (T2-01). Netramai, S., Rubino, M., Auras, R. and Ryser E. (2012). Impact of post-inoculation hold time when treating Escherichia coli O157:H7- and Salmonella-inoculated lettuce and tomatoes with chlorine dioxide gas.IAFP Program and Abstract Book Annual Meeting, Providence, Rhode Island, USA (P3-92).


Progress 01/01/11 to 12/31/11

Outputs
OUTPUTS: The overall goal of this work is to establish the degree of efficacy of ClO2 gas applications in disinfecting two different commodity types: fresh leafy greens and cherry tomatoes. The packages designed for the products will become another asset within the sanitation process and improve product safety The first part of this work explored the effects of packaging design on the disinfecting ability of ClO2 gas. This research is a preliminary study the overall objective is to evaluate the integration of (1) post-harvest sanitizing strategies and (2) extension the exposure of antimicrobial by using ClO2 in combination with a specific packaging design to assure the microbial safety of fresh produce. The aim of this hurdle strategy is to achieve a significant microbial reduction (≥ 5 log10 CFU/g reduction) of 2 target pathogenic microorganisms, Escherichia coli O157:H7 and Salmonella spp., inoculated on shredded Romaine lettuce and cherry tomato. Packaging design was build in order to assure an efficient distribution of the bactericide within the package. The external package was maintain unchanged while the interior of package was modified by developing gas reservoir through the package which are responsible to carry the bactericide to hard to reach areas. The effects of packaging design on achieving uniform gas distribution, which could improve decontamination efficacy of ClO2 gas. Three types of flexible bag with different interior designs were used to package Escherichia coli O157:H7 inoculated fresh cut lettuce. These bags contained gas reservoirs (GRs), which released 2 levels of ClO2 gas, 4 and 8 mg ClO2/kg lettuce per day, located in specific locations within the bags. The study also indicated that increasing releasing spots per bag or maximizing gas releasing area could improve inactivation efficacy of antimicrobial gas inside the package. The use of ClO2 gas in packaging system with optimal design could be an effective component in a hurdle strategy to compliment the sanitation process that takes place in the production line. The levels of chlorine dioxide, chlorate and chlorite in lettuces and cherry tomatoes treated with chlorine dioxide gas at 3, 6 and 10g/l, exposed at different time interval between 7 up to 90 minutes and at two temperatures (4, and 23oC) was determined PARTICIPANTS: Dow Chemical is sponsored the following project:Development of ClO2-based Anti-microbial Technology for Extending the Shelf Life of Fresh Produce Packaging" 10-2011 to 3-2012. PI Randy Beaudry Co-PI Maria Rubino, Elliot Ryser and Eva Almenar. TARGET AUDIENCES: Nothing significant to report during this reporting period. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.

Impacts
Dr Rubino is supervising a postdoctoral fellow that is determining the ClO2 gas parameters such as coefficient of diffusion for modeling gas distribution in different packaging system. Dr Rubino is also supervising two masters students who are evaluating the absorption of ClO2 in plant tissue in function of different ClO2 gas delivery system (sachet solid type, liquid and gas generation) Education:Dr. Siriyupa Netrami Presentation in Conferences: Netramai, S., Rubino, M., Auras, R., Annous, B. A., and Matthews, K. (2011). Impacts of Packaging Design On Antimicrobial Effects of ClO2 Gas IFT10 - ASHS American Society for Horticulture Science Annual Conference 2011. Netramai, S., Rubino, M., Auras, R., Annous, B. A., and Matthews, K. (2011). Utilization of ClO2 Gas for Non-Thermal Sanitation. ASHS American Society for Horticulture Science Annual Conference 2011. Netramai, S., Rubino, M., Auras, R., Annous, B. A., and Matthews, K. (2011). Study of ClO2-absorption by Romaine lettuce and cherry tomatoes. IFT11 Annual Meeting & Food Expo, of the Institute of Food Technologists.

Publications

  • Gas-Based Antimicrobials in Active Packaging Siriyupa Netramai, Maria Rubino, and Loong-Tak Lim January 2012 in Antimicrobial Polymers Ed Lagaron, Jose Maria Ocio, Maria Jose Lopez-Rubio, Amparo Pub Wiley-VCH


Progress 01/01/10 to 12/31/10

Outputs
OUTPUTS: The overall goal of this work is to establish the degree of efficacy of ClO2 gas applications in disinfecting two different commodity types: fresh leafy greens and cherry tomatoes. The packages designed for the products will become another asset within the sanitation process and improve product safety The first part of this work explored the effects of packaging design on the disinfecting ability of ClO2 gas. This research is a preliminary study the overall objective is to evaluate the integration of (1) post-harvest sanitizing strategies and (2) extension the exposure of antimicrobial by using ClO2 in combination with a specific packaging design to assure the microbial safety of fresh produce. The aim of this hurdle strategy is to achieve a significant microbial reduction (≥ 5 log10 CFU/g reduction) of 2 target pathogenic microorganisms, Escherichia coli O157:H7 and Salmonella spp., inoculated on shredded Romaine lettuce and cherry tomato. Packaging design was build in order to assure an efficient distribution of the bactericide within the package. The external package was maintain unchanged while the interior of package was modified by developing gas reservoir through the package which are responsible to carry the bactericide into hard to reach areas. It was found that design optimization can result in lowering ClO2 level to achieve significant log10 CFU reduction and still maintained the produce's appearance and texture. It was found the packaging design that shortens the traveling distance of ClO2 gas to the produce and an increase of the ClO2 release area helped improved its antimicrobial activity. The findings of the effect of package design and antimicrobial effect of ClO2 gas will be submitted this year to a referee journal. New packaging designs are being model in order to predict the gas distribution of bactericide gases and improve bactericide effect in packaging systems. Currently we continue developing different design with computational fluid dynamic in order to model the different packaging models while identifying and assessing different parameters needed for the modeling process. PARTICIPANTS: Nothing significant to report during this reporting period. TARGET AUDIENCES: Nothing significant to report during this reporting period. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.

Impacts
Outcomes Dr Rubino is supervising a postdoctoral fellow that is modeling packaging designs and validating such models with actual measurements. These models will be used as tool for bactericide predictions. PhD student working is evaluating different packaging design with ClO2 gas with lettuces and tomatoes as well as determining levels of chlorine dioxide, chlorate and chlorite in tissues of lettuces treated with ClO2. Outreach/Education: A Ph.D. candidate under the direction of CO-PI Rubino worked with Dr. Annous at the USDA ARS ERRC facility in Wyndmoor PA. The student was addressing objective 1 of the grant proposal. The student investigated the antimicrobial effects of ClO2 gas on biofilm of E. coli O157:H7 formed on Romaine lettuce leaf by treating inoculated lettuce leaf sample with 0.2 mg ClO2/L, for 30 and 60 min. The treatments gave < 1.57 =- 0.05 log CFU/g sample log reduction of pathogen. The comparison on topographic characteristics, between untreated and ClO2-treated surfaces, using Scanning Electron Microscope showed the biofilm of E. coli O157:H7 being partially destroyed and/or disappeared, in many area of the surface A poster was presented at IFT. Presentation in Conferences: Netramai, S., Rubino, M., Auras, R., Annous, B. A., and Matthews, K. (2010). Influences of Packaging Design on Antimicrobial Effects of Gaseous ClO2. IFT10 - IFT Annual Meeting & Food Expo, Chicago, IL, Institute of Food Technologists. Netramai, S., Rubino, M., Auras, R., Annous, B. A., and Matthews, K. (2010). Surface study on antimicrobial effects of ClO2 gas on E. coli O157:H7 resided on lettuce leaf. IFT10 - IFT Annual Meeting & Food Expo, Chicago, IL, Institute of Food Technologists. Brajesh Tripathi, Maria Rubino, Rafael Auras, Bassam Annous & Karl Matthews,(2010) CFD simulation of the distribution of ClO2 in fresh produce to improve safety, IFT Annual Meeting & Food Expo, Chicago, IL Brajesh Tripathi, Maria Rubino, Rafael Auras, Bassam Annous & Karl Matthews,(2010) CFD modeling to improve safe and efficient distribution of chlorine dioxide gas for packaging fresh produce, IFT 2010, McCormick Place, Chicago. Brajesh Tripathi, Maria Rubino & Rafael Auras, (2010) A computational fluid dynamics (CFD) model intended for fluid flow prediction inside a modified atmosphere packaging container. Symposium on Inverse problems 2010, Michigan State University, East Lansing, MI.

Publications

  • No publications reported this period


Progress 01/01/09 to 12/31/09

Outputs
OUTPUTS: The goal of our research program is to assess the compatibility and mass transfer of multiple vapor and gases with different conventional packaging materials and degradable materials: Effect of Chlorine dioxide (ClO2) gas in packaging systems. Since September 2008, a proposal had been awarded by USDA-CSREES under the Integrated Research, Education, and Extension Competitive Grants Program - National Integrated Food Safety Initiative where faculty from Rutgers University, USDA ARS ERRC and Michigan State University are collaborating strongly developing complementary strategies for application of chlorine dioxide in fresh and fresh cut produce. The following activities had been carried out: The mass transfer profile (permeability, diffusion, and solubility coefficients) of chlorine dioxide (ClO2), was determined through various common polymeric packaging materials. The effects of gaseous ClO2 on properties and performance of 10 selected polymeric packaging materials, including polyethylene, biaxially-oriented poly(propylene), polystyrene, poly(vinyl chloride), poly(ethylene terephthalate) (PET), poly(lactic acid), nylon, and a multilayer structure of ethylene vinyl acetate/ethylene vinyl alcohol, were evaluated. Physical, mechanical, barrier, and color properties as well as infrared spectra were assessed before and after polymer samples were exposed to 3,600 ppmV ClO2 gas at 23C for 24, 168, and 336 hours. The Fourier transform infrared (FTIR) spectra of the ClO2 treated and non treated samples were compared. The shelf life of fresh-cut produce may be prolonged with the injection of bactericide gases like ClO2. A comparative study is being conducted by modeling the injection of three different gases, CO2, ClO2 and N2 inside a PET clamshell containers. The flow rate inside the container is being defined to ensure proper gaseous distribution inside the package. Computational fluid dynamics computed with streamlines and vector plots to observe the flow conditions inside the package is being carried out. Mass Transfer of Moisture in Sheets and Resins of Two Partially Renewable Polyesters. The moisture sorption behaviours of two partially renewable polymers, a modified polyester (Biomaxr) and poly(trimethylene terephthalate) (Soronar) was investigated at 23 and 40C using a gravimetric technique. To evaluate the impact of melt processing, the sorption of moisture by the polymer resins and compression molded sheets was compared. The solubility, diffusion, and permeability coefficients of both polymers were also determined. Evaluation of Mulch film: Collaboration in a project with Rafael Auras from Michigan State University and Edgar Alvarado EARTH University Costa Rica. The degradation of an aliphatic-aromatic biodegradable polyester film was studied under conditions of solar exposure and soil burial in a tropical area. Film samples were evaluated for changes over 40 weeks by visual examination, scanning electronic microscopy, FTIR spectroscopy, mechanical properties, molecular weight, gel content, and thermal properties. PARTICIPANTS: Collaborator with the effect of chlorine dioxide (ClO2) gas in packaging systems project: Dr. Bassam Annous USDA ARS ECCRC , 600 E Mermaid LN, Wyndmoor, PA 19038-8598 and Dr. Karl Matthews Department of Food Science Rutgers, the State University 65 Dudley Road New Brunswick, NJ 08901-8520 Voice:732-932-9611, x219 Collaborator with the development of the non destructive gloss meter in the Michigan's apples: better appearance for better value project: Dr. Renfu Lu USDA -ARS Biosystems Engineering Michigan state University East Lansing MI 48824-1323 and Dr. Amos Mizrach Institute of Agricultural Engineering, Volcani Center P.O.Box 6 Bet Dagan 50250, Israel TARGET AUDIENCES: Effect of Chlorine dioxide (ClO2) gas in packaging systems project: Packaging converter companies Green leaf and Tomatoes growers and packers Food Science Safety Scientist Material Science Scientist Evaluation of moisture sorption of two biodegradable polymer films and resins DuPont Sorona and Biomax using a gravimetric analyzer at 23C and 40C project Material Science Scientist Packaging converter companies Michigan's apples: better appearance for better value project: Michigan Apple growers and Packers Wax coating producers Horticultue and Agriculture Engineering Scientists PROJECT MODIFICATIONS: Not relevant to this project.

Impacts
Effect of Chlorine dioxide (ClO2) gas in packaging systems. A continuous system for measuring permeation of ClO2, using an electrochemical detector, was developed. It was observed that biaxially-oriented poly(propylene), poly(ethylene terephthalate), poly(lactic acid), nylon, and a multilayer structure of ethylene vinyl acetate and ethylene vinyl alcohol were better barriers for gaseous ClO2, as compared to polyethylene, poly(vinyl chloride), and polystyrene. The activation energies of permeation for ClO2 through poly(ethylene terephthalate) and poly(lactic acid) were determined to be 51.05 +/- 4.35 and 129.03 +/- 2.82 kJ/mol, respectively. The IR spectra of the ClO2 treated samples revealed many changes in their chemical characteristics, such as the formation of polar groups in the polyolefin, changes in functional groups, main chain scission degradation, and possible chlorination of several materials. The ClO2 treated PE samples showed a decrease in tensile properties compared to the untreated (control) films. Decreases in moisture, oxygen and/or carbon dioxide barrier properties were observed in the treated PE, PET, and multilayer EVA/EVOH/EVA samples. A significant increase (p < 0.05) in the barrier to O2 was observed in the ClO2 treated nylon, possibly the result of molecular re-ordering which was implied through an increase in the crystallinity of the material. Mass Transfer of Moisture in Sheets and Resins of Two Partially Renewable Polyesters. For modified polyester (Biomaxr) and poly(trimethylene terephthalate) (Soronar), moisture was higher at 40C than at 23oC.Resins of both polymers sorbed significantly lower moisture than sheets at either temperature. Permeability coefficients of 4.53 x 10-15 kg.m/m2.sec.Pa and 3.59 x 10-16 kg.m/m2.sec.Pa at 23C and 90% RH were calculated for Biomax and poly(trimethylene terephthalate), respectively. The sorbed moisture in Biomaxr acted as a plasticizer, as shown by a decrease in Tg (from 40 to 30C) and a drastic reduction in tensile strength and modulus of elasticity whereas moisture had no effect on Soronar. Other Projects: Developing of degradable mulch films: Atmospheric and soil degradation of aliphatic-1 aromatic polyester films: Photodegradation played a major role in the atmospheric degradation of the film, causing it to lose integrity and mechanical properties after week 8 due to main chain scission and crosslinking. SEM micrographs and FTIR spectra indicated that photodegradation started at the exposed side of the film and propagated through the polymer matrix after week 8. FTIR spectra also indicated that subsequent photooxidation processes took place. The reduction of the molecular weight of the soil burial sample was much slower than the non-crosslinked portion of solar exposed film samples. A relationship among total solar radiation, gel content and number average molecular weight indicated that an accumulated total solar radiation of 800 MJ/m2 is required for PBAT mulch film integrity loss.

Publications

  • Khurana, M., Rubino, M., Auras, R., Matuana, L. M. 2009. Mass Transfer of Moisture in Sheets and Resins of Two Partially Renewable Polyesters. Journal of Biobased Materials and Bioenergy. Accepted.
  • Kijchavengkul, T, Auras, R., Rubino, M., Alvarado, E., Camacho J. 2009. Atmospheric and Soil Degradation of Aliphatic-Aromatic Polyester Films. Polymer Degradation and Stability. Accepted.
  • Netramai, S.; Rubino, M., Auras, R., Annous, B. 2009. Effect of Chlorine Dioxide Gas on Physical,Thermal, Mechanical, and Barrier Properties of Polymeric Packaging Materials. Journal of Applied Polymer Science.http://www3.interscience.wiley.com/cgi-bin/fulltext/122602808 /HTMLSTART In Press.
  • Netramai, Siriyupa; Rubino, Maria; Auras, Rafael; Annous, Bassam. 2009. Mass Transfer Study of Chlorine Dioxide Gas through Polymeric Packaging Materials. Journal of Applied Polymer Science 114 (5): 2929-2936.
  • Mizrach, A., Lu, R., Rubino, M. 2009. Evaluation of Curved-surface Fruits and Vegetables. Food and Bioprocess Technology 2 (3)300-307
  • Netramai, S., Rubino, M., Auras, R., Bassam, A. 2009. "A quantitative study on the absorption of gaseous ClO2 onto lettuce leaf", Institute of Food Technologists Annual Meeting and Food Expo, Anaheim, CA, USA June 7, 2009 Abstract Poster
  • Quist, E., E.; Rubino, M., Lu, R.; Auras, R., Guyer, D. 2009."Evaluation of Waxing Conditions on Gloss of 'Red Delicious' Apples", 24th Symposium of the International Association of Packaging Research Institute, (IAPRI), Clemson, S.C. USA. May 17, 2009. Proceedings.


Progress 01/01/08 to 12/31/08

Outputs
OUTPUTS: The goal of our research program is to assess the compatibility and mass transfer of multiple organic compounds and gases. Compatibility and mass transfer is an indicator of material and packaging system performance and polymer characteristics. The projects are: Effect of Chlorine dioxide (ClO2) gas in packaging systems. Due to its bacteriocide effects, ClO2 gas is gaining significant interest in the food and pharmaceutical. One of the most recent applications of ClO2 is to be included in the headspace of polymeric packaging systems, for vapor-phase decontamination, for extension of the shelf-life of perishable food products. The mass transfer properties of ClO2 need to be determined since it will impact the selection of material with appropriate barrier to such gas. A continuous detection method for mass transfer measurement of ClO2 had been developed; the mass transfer parameter, P, D, and S coefficients of ClO2 through ten different polymeric packaging materials had been determined and the impact on a) chemical, b) physical, c) mechanical, and d) barrier properties of the ten different polymeric materials after exposure to CLO2 had been evaluated. In September 2008, a proposal had been awarded by USDA-CSREES under the Integrated Research, Education, and Extension Competitive Grants Program - National Integrated Food Safety Initiative where faculty from Rutgers University, USDA ARS ERRC and Michigan State University are collaborating in developing complementary strategies for application of chlorine dioxide in fresh and fresh cut produce. Evaluation of moisture sorption of two biodegradable polymer films and resins DuPont Sorona and Biomax using a gravimetric analyzer at 23C and 40C. DuPont Biomax and Sorona are two of many newly developed biopolymers which are gaining a lot of attention in packaging industry. Moisture sorption isotherm of both polymers was generated at 23C and 40C. Biomax and Sorona sheets isotherm showed a positive temperature dependence. The moisture uptake, at steady state, by Biomax sheets was five times as that of the Sorona sheets. The moisture sorption in both polymers sheets followed Fickian kinetic. The solubility coefficients for both polymers sheets increased with water activity and decreased with increase in temperature. A sum of square technique was used to determine the best estimated diffusion coefficients from the transient state sorption data. Other project outside this umbrella project that complement the umbrella research: Michigan's apples: better appearance for better value. A specifically designed noninvasive glossmeter, which was constructed of a Fire-I TM digital camera, an incandescent light source, and a rotating stage, takes 130 images from each apple as it rotates for 360 degree. The glossmeter has been successfully correlated to the human perception of gloss through a consumer sensory panel. Redchief Delicious apples were waxed with three commercially available shellac fruit coatings. The wax viscosity, drying, RH and time significantly affected the resultant gloss. This work is sponsored by Michigan Apple Commission and project GREEEN - MSU. PARTICIPANTS: Collaborator with the effect of chlorine dioxide (ClO2) gas in packaging systems project: Dr. Bassam Annous USDA ARS ECCRC , 600 E Mermaid LN, Wyndmoor, PA 19038-8598 Collaborator with the development of the non destructive gloss meter in the Michigan's apples: better appearance for better value project: Dr. Renfu Lu USDA -ARS Biosystems Engineering Michigan state University East Lansing MI 48824-1323 Michigan Apple Research Commission: Provided support for the Apple project TARGET AUDIENCES: Michigan's apples: better appearance for better value project: Michigan Apple growers and Packers Wax coating producers Effect of Chlorine dioxide (ClO2) gas in packaging systems project: Packaging converter companies Green leaf and Tomatoes growers and packers Food Science Safety Scientist Material Science Scientist Evaluation of moisture sorption of two biodegradable polymer films and resins DuPont Sorona and Biomax using a gravimetric analyzer at 23C and 40C project Material Science Scientist Packaging converter companies PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.

Impacts
Effect of Chlorine dioxide (ClO2) gas in packaging systems: There was not a system that could accurately measure the mass transfer of ClO2 gas through packaging material a continuous system for measuring permeation of ClO2, equipped with an electrochemical sensor as a detector has been developed The mass transfer profile of ClO2, permeability (P), diffusion (D) and solubility (S) coefficients) of 3600 ppmV ClO2 had been determined for 10 types of polymeric packaging material. It was found that biaxial-oriented poly(propylene), BOPP, poly(ethylene terephthalate), PET, poly(lactic acid), PLA, nylon, and the multilayer structure of ethylene vinyl acetate (EVA) and ethylene vinyl alcohol (EVOH), EVA/EVOH/EVA are a better barrier for ClO2 gas, as compared to poly(ethylene), PE, poly(vinyl chloride), PVC, and poly(styrene), PS. Also the effects of ClO2 gas on properties and performance of polymeric packaging materials had been determined. Many chemical changes had been observed in the exposed polymeric material such as formation of polar groups in polyolefin, changes in functional groups, main chain scission degradation and chlorination. Some exposed polymeric materials showed a decrease in tensile properties and in their barrier to moisture, oxygen and/or carbon dioxide. This information will be used to expand the application of ClO2 by using packaging as a strategy for extending the exposure of such gas on the food product Evaluation of moisture sorption of two biodegradable polymer films and resins DuPont Sorona and Biomax using a gravimetric analyzer at 23C and 40C: It is imperative to develop alternative and environmentally friendly polymers for packaging applications due to the depleting petroleum resources and increasing municipal waste. To promote the application of such biodegradable polymers in packaging their performance characteristics need to be assessed specially barrier properties. Sorption of moisture in DuPont Sorona Poly trimethylene terephthalate and DuPont Biomax (modified PET) is being studied using a Symmetrical Gravimetric Analyzer (SGA-100). The solubility coefficient of Biomax ranges between 4.2x10-3 to 12.2x10-3 kg/m3.Pa at 23C and 1.7x10-3 to 4.7x10-3 kg/m3.Pa at 40C, throughout a range of water activities. On the other hand solubility coefficient of Sorona was found to be lower than that of Biomax in the range of 1.3x10-3 to 2.3x10-3 kg/m3.Pa at 23C and 0.6x10-3 to 1.1x10-3 kg/m3 Pa at 40C. Furthermore, diffusion and permeability coefficients had also been determined Michigan's apples: better appearance for better value: A specifically designed noninvasive glossmeter, which was constructed of a Fire I TM digital camera, an incandescent light source, and a rotating stage, takes 130 images of each apple as it rotates for 360 degree. The average number of saturated blue band pixels for all images was calculated and correlated to gloss. The RH in which the wax was applied significantly affected the gloss, the temperature did not. Wax viscosity, drying RH, and time significantly affected gloss. Increasing the drying time at lower RH resulted in greater sheen. Higher shellac viscosity at lower RH produced higher glossed

Publications

  • Khurana, M., Rubino, M. and Auras, R., 2008. Impact of mass transfer of moisture on DuPont Sorona and Biomax films and resins. Proceeding, International Association of Packaging Research Institute (IAPRI). Bangkok, Thailand.
  • Netramai, S, Rubino M. and Auras R. and Annous, B. 2008. Impact of bactericides on packaging material integrity and performance Proceeding, International Association of Packaging Research Institute (IAPRI). Bangkok, Thailand
  • Netramai, S, Rubino M. and Auras R. and Annous, B. 2008. PCO2/PO2 of packaging materials as affected by gaseous chlorine dioxide exposure. Abstract, Institute of Food technologists (IFT) 2008 Annual Meeting. New Orleans, LA.
  • Netramai, S, Rubino M. and Auras R. and Annous, B. 2008. The effect of chlorine dioxide on polymeric packaging material. Abstract, Institute of Food Technologists (IFT) 2008 Annual Meeting. New Orleans, LA.
  • Quist, E., Rubino Lu, R., M., Guyer, D. and Auras, R. 2008. The effect of washing treatments on the surface cleanliness of Red Delicious apples. Abstract, Institute of Food Technologists (IFT) 2008 Annual Meeting. New Orleans, LA.
  • Quist, E., Rubino Lu, R., M., Guyer, D. and Auras, R. 2008. The impact of wax application on gloss development of Michigan Red Delicious apples. Abstract American Society for Horticultural Science 2008 Annual Conference Orlando, FL


Progress 01/01/07 to 12/31/07

Outputs
OUTPUTS: The goal of our research program is to assess the compatibility and mass transfer of multiple organic compounds and gases. Compatibility and mass transfer is an indicator of material performance and polymer characteristics. The projects are: Effect of Chlorine dioxide (ClO2) gas in packaging systems. Chlorine dioxide , with its high oxidizing capacity and broad disinfecting property, is used as a biocide in food applications, it showed a microbial inactivating capacity against many important pathogenic and spoilage microorganisms, located on the surface of food products. Chlorine dioxide gas was utilized in numerous studies for vapor-phase decontamination, both in treating the produces before packaging, and sanitizing the products inside their packages. Yet, very little is known about its effects on the packaging material properties, and performances. In our study the permeability, solubility and diffusion coefficients of chlorine dioxide for 10 types of polymeric packaging materials are being determined through an isostatic method using a continuous system and measuring ClO2 concentration with electrochemical sensor as a detector. The effects of chlorine dioxide on physical and mechanical and barrier properties of packaging material are being determined. In January 11, a proposal had been submitted to USDA-CSREES under the Integrated Research, Education, and Extension Competitive Grants Program - National Integrated Food Safety Initiative where faculty from Rutgers University, USDA ARS ERRC and Michigan State University are collaborating in developing complementary strategies for application of chlorine dioxide in fresh and fresh cut produce. This proposal addresses safety improvement of fresh and fresh-cut fruits and vegetables by applying a standard chlorine wash during postharvest processing coupled with an innovative packaging system using chlorine dioxide gas to achieve a significant reduction (&#8805;5 log) in the target enteric foodborne pathogens Escherichia coli O157:H7 and Salmonella. The impact of processing of polymer material on the barrier properties of polymer system had been investigated. The sorption of organic vapor in polymer resin, sheet and thermoformed sheet was studied using continuous gravimetric method. Evaluation of moisture sorption of two biodegradable polymer films and resins DuPont Sorona and Biomax using a gravimetric analyzer at 23C and 40C had been carried out. Sorption isotherms of the two polymers at the two specific temperatures had been obtained. Outside this umbrella project but complement our research work we are working in a project: Michigan's apples: better appearance for better value. The objective of this work has been to enhance the aesthetics of the fruits focusing solely on the impact of the packing line. A customized no destructive glossmeter that is correlated to human perception of gloss has been developed. The wax application stage is currently being assessed and designed; once completed a pilot and scale-up will be run and recommendations will be outlined. This work is being carried out with funding from Michigan Apple Commission and project GREEEN from Michigan State University. PARTICIPANTS: Dr. Bassam Annous USDA-ARS ERRC Dr. karl Matthews Rutgers University Michigan Apple Research Committee Dr. Renfu Lu USDA-ARS at Michigan State University Dr. Amos Mizrach (visiting scholar), Institute of Agricultural Engineering, The Volcani Center, Israel. TARGET AUDIENCES: The target Audiences have been: 1) graduate students 2) commofities group such as Michigan Apple committee 3) Industry such as Pfizer PROJECT MODIFICATIONS: Outside this umbrella project but complement our research have been our work with Michigan Apple Committee:Michigan's apples: better appearance for better value. There are two aspect which had been quite interesting to explore: 1)Since natural waxes such as shellac and carnauba on apples have been improvedocumented to improve the fruits appearance in addition to extending the shelf life and reducing weight loss during storage, how does the benefit of extending shelf life of the fruit correlate to gloss. 2)This project provide us with the opportunity to work with Drs. Lu and Mizrach who have developed and constructed a gloss meter to accurately measure the gloss of curved surfaces. Commercial glossmeters on the market are predominantly designed for flat surfaces. The new instrument is comprised of a light source, a spectrometer, a pair of fiber optics patchcords with light collimator/focusing assemblies, three compact linear motorized stages with a computer controller, a motorized fruit holder/spinner, and two monochrome VGA board level cameras. This new tool for meassuring gloss could be used for other produce.

Impacts
The impact of the projects is as follow: Effect of Chlorine dioxide (ClO2) gas in packaging systems: By understanding the interactions of chlorine dioxide with the different packaging materials it will be possible to design packaging systems that will include chlorine dioxide in the internal atmosphere. Expand the application of chlorine dioxide, develop active packging. The impact of processing of polymer material on the barrier properties of polymer system had been investigated It was found that processing had an impact on the characteristics of the surface area, polymer bulk properties, geometry and morphology of the polymer that in turn contribute to the sorption properties of polymer; no changes in the overall percent crystallinity after the polymer processing therefore the changes in sorption are due to changes in free volume and the crystallite shape after thermal processing. This information will be valuable when designing packaging systems and modeling shelf life. Evaluation of moisture sorption of two biodegradable polymer films and resins DuPont Sorona and Biomax using a gravimetric analyzer at 23C and 40C The sorption of moisture into food and pharmaceutical product-contact polymers during storage reduces the shelf life of the product. By developing the moisture isotherm of packaging material it will be possible to use such information in the modeling and prediction of shelf life of moisture sensitive products. Furthermore Sorona and Biomax are two new polymers understand its barrier properties will expand their application. Michigan's apples: better appearance for better value Apples are Michigan's largest fruit crop by volume, and represent over half of the total fruit crop. Improving the gloss of Michigan apples will improve their market value. With a more attractive apple it will also be possible to tag into the higher-value tray-packed produce market. With an improved appearance, Michigan apples may also become more competitive in the international market. It was found that surface preparation was improved using alkaline surfactants rather than neutral surfactants. Using a dump tank of 40oC with a residence of at least 60sec and a 40oC rinse at 60psi were significantly effective in acquiring a cleaner surface. A customized glossmeter has been built specifically for the purposes of this study to be able to non-destructively measure the gloss of the whole fruit. The gloss as determined by the glossmeter had been correlated to human perception. A sensory evaluation using 50 panelists was carried out using the ranking system. The glossmeter was able to distinguish between all five gloss levels used. This glossmeter will be able to be used in other fruit systems.

Publications

  • Mizrach A., Lu R. Rubino M. Gloss measurements for agricultural products 2007 CIGR section VI International symposium on: Food and Agricultural products: Processing and Innovation. Naples, Italy September 24-26, 2007.
  • Netrama S., Rubino M., Auras R1, Annous B. Effect of chlorine dioxide gas on polymeric packaging materials IAPRI 2007, Windsor, United Kindom, September 4-7, 2007
  • Almenar E., Auras R.; Wharton P., RubinoM., Harte B, Release of acetaldehyde from beta-cyclodextrins to prevent spoilage of fresh produce due to post harvest diseases APS, July 28 to August 1, 2007, San Diego, CA, USA
  • Kumar P., Almenar E.; Auras R., Rubino, M., Harte, J. Effect of Container Shape on Barrier Properties. IAPRI 2007, 3-5 September 2007, Windsor, UK.
  • Almenar E., Auras R., Rubino, M., Harte, B. Development and Characterization of a Biodegradable Active Film. IAPRI 2007, 3-5 September 2007, Windsor, UK.
  • Qin, Y., Rubino, M., Auras, R., Lockhart, H. Simultaneous gravimetric assessment of organic and moisture on containers. ANTEC 06, Charlotte, NC, May 7-11, 2006.
  • Qin, Y., Rubino, M., Auras, R. Two-Stage Sorption of Benzaldehyde by Rubbery Polypropylene. 231th American Chemical Society National Meeting, Atlanta, GA, March 26-30, 2006.
  • Rubino, M. (Invited presenter) Relationship between Mass Transfer of Permeants and Polymer Processing. Annual meeting of the Technical Association of the Pulp and Paper Industry (TAPPI) 2006 Conference, Cincinnati, OH, September 17-21, 2006.
  • Kumar, P., Qin, Y., Auras, R., Rubino, M., Risch, S., Harte, J. Relationship between Flavor Perception and Package Configuration. 231th American Chemical Society National Meeting, Atlanta, GA, March 26-30, 2006.
  • Rubino, M. (Invited presenter) Choosing the right barrier for the food packaging system. 2006 Spring Seminar Series of Food Science and Human Nutrition, Michigan State University, East Lansing, MI, February 22, 2006.
  • Qin, Y., Rubino, M., Auras, R., Lockhart, H. Effect of Container Processing and Container Shape on Sorption in Polypropylene Containers.2nd Annual Meeting of the Center for the National Science Foundation Industry/University Cooperative Research Center for Multiphase Transport Phenomena, MSU, East Lansing, MI, September 13, 2005.
  • Qin, Y., Rubino, M., Auras, R. Effect of Container Shape on Flavor Scalping in Polymeric Food Containers. 230th American Chemical Society National Meeting, Washington, DC, August 28 - September 1, 2005.
  • Refereed papers Qin, Y, Rubino, M., Auras, R., Lim, L-T. (2007) Impact of polymer processing on sorption of benzaldehyde vapor in amorphous and semicrystalline polypropylene Journal of Applied Polymer Science Submitted
  • Kijchavengkul, T., Auras, R., Rubino, M., Ngouajio, R., Fernandez, T. (2007) Assessment of Biodegradable Mulch Films. Part I: Field Study Chemospher Accepted
  • Qin Y, Rubino M., Auras R., Lim L-T (2007) Use of a magnetic suspension microbalance to measure organic vapor sorption for evaluating the impact of polymer conversion. Journal of Polymer Testing Accepted.
  • Almenar E., Auras R., Wharton P., Rubino M. Harte B (2007) Release of Acetaldehyde from cyclodextrine inhibits postharvest decay fungi in vitro. Journal of Agricultural and Food Chemistry. Accepted.
  • Almenar E., Auras R., Rubino M. Harte B.(2007). A new Technique to prevent the main post harvest diseases in berries storage: inclusion complexes cyclodextrine hexanal. International Journal of Food Microbiology Accepted


Progress 01/01/06 to 12/31/06

Outputs
It is important to develop techniques that accurately and precisely measure the barrier characteristics of newly developed polymer materials and membranes. Therefore, during the past two years, we have developed an innovative and very sensitive gravimetric system, in phase with a GC, which can evaluate up to three permeants simultaneously. We implemented this new methodology, and an initial study with the new equipment determined that processing has a significant impact on the mass transfer of containers made with the same polymer material and having the same surface area, but with a different configuration. The next step was to explain how mass transfer of organic permeants takes place, and this was carried out by assessing the mass transfer at the surface and the bulk of the polymer membrane. By using several techniques, such as small angle neutron scattering (SANS) in phase with a sorption cell, it was possible to evaluate and quantify how the permeants interact with the polymer membrane by modifying its morphology and impacting on the mass transfer process. Also, wide angle x-ray scattering (WAXS) was used to follow up the mass transfer process and the changes in polymer morphology. Each of these approaches provides different but complementary information on the mass transfer process of organic permeants through polymer membranes. Another important part of this project was carried out with sustainable and biodegradable polymers, such as polylactide (PLA) and polyhydroxybutyrate (PHB), which have emerged as promising materials to replace some of the conventional petrochemical thermoplastics. One of the applications studied was for biodegradable mulch film use in agriculture. Three biodegradable mulch films, made from modified biodegradable polyester of different thickness and color (black and white), and a conventional low density polyethylene (LDPE) that served as the reference mulch film, were used to cover the beds of tomato plants located in an experimental field in Michigan during May through September 2006. During this time the films photodegraded and cross-link formation occurred within the polymer chain, causing some brittleness in the films. Both the white film (with titanium dioxide) and the black film degraded in the field, but the black film seemed to be more promising because of good produce yields and weed suppression as compared with the LDPE control film. An automatic direct measurement respirometric system was built, calibrated and tested to determine polymer biodegradation under simulated environmental conditions. The amount of carbon dioxide produced during biopolymer biodegradation was converted to percentage of mineralization and used as indicator of the polymer degradation. The in-house direct measurement respirometric system was able to measure the biodegradation of polymers, such as polylactide, and has the capability of testing 23 bioreactors at the same time (which represents 17 samples of biodegradable polymers, plus 3 bioreactors for blank compost and 3 bioreactors for positive control materials).

Impacts
Developing tools and techniques to accurately and precisely measure and assess the mass transfer of organic permeants through polymer membranes is significant for the development of new materials and containers to meet specific package performance requirements. Important applications of this research will be in the food, pharmaceutical and chemical industries. Understanding the impact of manufacturing on the mass transfer of polymer materials is also significant for the design of containers and production processes to meet specific barrier needs. Petrochemical thermoplastics have very good converting properties, are low in cost, and can provide a wide spectrum of performance. But concerns about the environmental impact of solid waste and depleting fossil fuel resources. Furthermore plasticulture, a production of fresh produce on beds covered with plastic mulch films and irrigated by drip, has become a standard for growers around the world since it can provide higher yields, increase produce quality, reduce weed infestation, decrease in disease incidence, increase efficiency in water and fertilizers' usage. The development of biodegradable mulch films obtained from renewable sources is a promising solution because the films can degrade right in the field; therefore, the costs of removal and disposal will disappear, and the amount of waste ending up in landfills is reduced. This new approach will have not only an economic and functional benefit but also a sustainable solution for the use of mulch film.

Publications

  • Thitisilp Kijchavengkul, Rafael Auras *, Maria Rubino, Mathieu Ngouajio, Rodney T Fernandez. Development of an Automatic Laboratory-Scale Respirometric System to Measure Polymer Biodegradability T J. of Polymer Testing 2006 (25) 1006-1016
  • Gurav Kale, Thitisilp Kijchavengkul, Rafel Auras, Maria Rubino, Susan E Selke, Sher Paul Singh An Overview of packaging compostability,Macromolecular Bioscience 2006 Accepted