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Atmosferas Modificadas
Atmosferas Modificadas
Atmosferas Modificadas
Internal Modified Atmospheres of Coated Fresh Fruits and Vegetables: Understanding Relative Humidity Effects
L. CISNEROS-ZEVALLOS AND J.M. KROCHTA ABSTRACT: Internal atmosphere modification in fruits and vegetables by surface film coatings depends on film permeability, coating thickness, and fruit surface coverage. Research in this area has been mostly empirical, with unpredictable results and diverse conclusions. To reduce variability, it is necessary to have a better understanding of factors that may influence the response of coatings applied to fruits. One factor is relative humidity (RH), which is known to affect the permeability of biopolymer films. By using steady-state mathematical models as tools, we hypothesize that fruits coated with hydrophilic films will be largely influenced by the RH of storage conditions. For hydrophobic materials, RH would have less influence on coating performance. Keywords: relative humidity, fruits and vegetables, coatings, mathematical models, modified atmosphere
Introduction
can be formed from one or more components and are commonly called waxes (Hagenmeier and Shaw 1992). However, coating materials used are actually various mixtures of lipids, proteins, carbohydrates, plasticizers, surfactants, additives, and solvents like water and alcohols. The different materials used and the properties they possess provide a wide range of characteristics possible for the coating systems. Although research in this area is extensive, much of the work has been empirical (Banks and others 1993). Commercial coatings are used mainly to prevent water loss or to impart gloss to fruits and vegetables. However, coatings have not been widely implemented on a commercial scale for specific atmospheric modification, in part due to the variation in the response of fruits to apparently similar coatings and to uncontrolled factors that influence the coating performance. Different factors that can affect the performance of coating-fruit systems are type of fruit, coating surface coverage, coating thickness and permeability, and temperature. Banks and others (1993) proposed a mathematical model to explain the interaction between a fruit and a coating system. Through this study they tried to explain the variability of results found in the literature. They described coatings performing either as a film wrap or by blocking pores. The first mechanism is called the loosely adhering coating ( lac) model. In the lac model, the coating is assumed to function like a film wrap covering the fruit skin, where coating and fruit resistances act in series (Ben-Yehoshua and Cameron1988; Hagenmeier and Shaw 1992). In this model, fruit resistance is the result of pore and cuticle resistance operating in parallel. The modified atmosphere (MA) generated in the coated fruit will depend on coating permeability and coating thickness. The second mechanism is called the tightly adhering coating (tac) model. In the tac model, the coating tightly covers the pores and cuticle, so the pore/coating and cuticle/coating resistances are added in parallel. In this model, pore blockage is more important than coating characteristics. Thus, MA will depend on the differing proportions of pores blocked by the coat-
ing. Between the lac and tac models, the real mechanism is still unknown. One factor not considered throughout the literature is the relative humidity (RH) of storage conditions. RH is known to affect the permeability values of hydrophilic films (McHugh and others 1993, 1994; McHugh and Krochta 1994a, 1994b). Usually fruits are stored between 90 and 95% RH; however, values lower than these are common in commercial practice and in research studies. The transmission of molecules through polymer films, known as permeability, is a basic function of the chemical structure and of other factors such as polymer morphology, including density, crystallinity, and polymer orientation. Higher densities, higher degrees of crystallinity, and crosslinking will all decrease the permeability of a polymer film. The type of solvent used in casting films and the drying rate will also influence the permeability coefficient (Pauly 1989). Plasticizers are often added to increase film flexibility; however, this will also increase film permeability (McHugh and others 1994; McHugh and Krochta 1994a; Mate and Krochta 1996). Water is the most effective plasticizer in hydrophilic films, and the amount of moisture in the films is related to the RH of the environment through their moisture sorption isotherm behavior (Gontard and others 1996). Thus, permeability of hydrophilic films and films formed as coatings, increases at higher RH because of increasing moisture concentration within the film (Mark and others 1966; Elson and others 1985; Rico-Pena and Torres 1990; Hagenmeier and Shaw 1991; McHugh and Krochta 1994a). This increase in permeability is also related to a decrease in the glass transition temperature of the film. An amorphous polymer matrix may exist as a viscous glass or a liquid-like rubber state. The change from one state to another will strongly depend on water content or other plasticizers. The glassrubber transition will affect molecular mobility of the system, which can be observed as changes in viscosity, diffusivity, or flexibility of the system (Roos and Karel 1991; Buera and Karel 1993; McHugh and Krochta 1994a). Reports of RH effects on coated fruits are few. Elson and others (1985) reported how RH affected the O2 and CO2 permeability characteristics of a hydrophilic coating (Nutri-save) and the resulting
1990
(3) Afruit is the fruit surface area (cm3), pO2e is the external oxygen concentration (atm), W is the fruit weight (kg), and RO2total is the O2 diffusion resistance between the fruits internal and external atmospheres (s atm/cm). Resistance values will include skin and/or coating thickness. Combining Eq. 1 and 3 and solving for pO2i:
(4) (d) Internal carbon dioxide partial pressure, obtained from Eq. 2 and 3:
Theoretical Approach
Fruit model system
The fruit model system is analyzed as a modified atmosphere (MA) model system. The MA model is described as a function of the internal atmospheres. In this study, we used the lac model and the tac model for the specific case of complete surface coverage and gas exchange mainly through pores. Gas exchange depends on coating permeability and thickness for achieving internal MA. The assumptions considered for the model are steady-state condition, constant temperature, no effect of CO2 on respiration rate, and no internal atmosphere composition gradients within the fruit. The model consists of equations that describe fruit respiration rate, diffusion through skin and coating (Banks and others 1993), and the coating permeability dependence on RH. Equations of the fruit model system are those proposed by Banks and others (1993) for apple fruits. However, the approach can be extended to other fruits as well. (a) Fruit oxygen uptake (rO2, cm3/kg/s):
(5)
Here, pCO2i is the internal carbon dioxide partial pressure (atm), RCO2total is the resistance to CO2 diffusion between the fruits internal and external atmospheres (s atm/cm). (e) The lower oxygen limit ( LOL ) is defined as the pO2i under which fermentation is initiated, being product-specific. LOL is determined when rCO2/rO2 = RQ > 1.1 in this study, where RQ is the respiration quotient. The LOL is calculated as 0.012 atm for the fruit model system. (f) For the lac model, the coating resistance (Rcoat) and fruit resistance (Rfruit) are added in series. Thus: Rtotal = Rfruit + Rcoat (6)
(1) where Vm is the maximum rate of O2 consumption (cm3/kg/s); Km is the Michaelis-Menten constant (atm), and pO2i is the internal oxygen partial pressure (atm) (Banks and others 1993). Km is the equivalent to the substrate concentration that yields half the maximal rate of O2 consumption and indicates the affinity of the enzyme system to the substrate. (b) Respiratory CO2 production (aerobic and anaerobic), (rCO2, cm3/kg/s).
A similar relationship describes the tac model in the case of complete surface coverage and gas exchange mainly through pores. In this latter case, Rfruit = Rpores.
Permeability dependence on RH
The coating system used in this study was plasticized, edible whey protein isolate (WPI) film (McHugh and Krochta 1994a) with an exponential O2 permeability dependence on RH (25 C), defined in this study as:
PO2 = j 10k RH
(7)
(2)
where RH is relative humidity (%), PO2 is O2 film permeability (ccm/m2-d-kPa), and jand k are constants. For example, values of c for WPI-sorbitol films (WPI/Sorb, ratio 60/40) and WPI-glycerol films (WPI/Gly, ratio 70/30) are 0.026 and 1.208, respectively. Values
1991
where H is coating thickness (cm) and n is the conversion factor (n = 1.1727 1011 m2 d kPa/m cm s atm) used to obtain PO2 values in cm2/atm s. A general assumption for the coating system is that it equilibrates completely with the RH of the external atmosphere (no moisture concentration gradient within the film) at a constant temperature (25 C). It is also assumed that the surrounding air is well mixed; therefore, the bulk air RH is similar to the air RH at the filmair interface. The film thicknesses used were 0.75, 1.3, and 2.6 m. The ratio between CO2 and O2 film permeability (PCO2/PO2), also known as film value, was assumed to be 2, 4, or 10. It was also assumed that the fruit skin resistance (Rfruit) to gas exchange was not affected by changes in RH. Assumed values for the different variables in this study are as follows: A = 160 cm 2, W = 160 g, K m = 0.02 atm, pO2e = 0.21 atm, RO2fruit = 5996 atm s/cm, RCO2fruit = 6535 atm s/cm, Vm values used were 5, 20, and 30 cm3/kg-h (from Banks and others 1993). By using this steady-state approach, we can study the effects of RH on pO2i, pCO2i, rO2, rCO2, and RQ of coated fruits if we know values for Vm, Km, A, W, H, PO2, and Rfruit.
Figure 1Exponential relationship of O2 and CO2 permeability with relative humidity (% RH) for a plasticized whey protein film (60% whey protein/40% sorbitol) at 20 C.
Figure 2Predicted pO2i and pCO2i of WPI/Sorb-coated fruits stored under different RH conditions and for different coating thickness. Film b = 4 and film coating thickness are 0, 0.75, 1.3, and 2.6 mm. Fruit Vm is 20 cm3/kg-h at 20 C.
1992
RH and maximum respiration rate effects on internal gas pressure of coated fruits.
We considered a fruit model with 3 different Vm values (low = 5, moderate = 20, and high = 30 cm3/kg-h), which represent fruits with differing Vm values or fruits stored at different temperatures. Coated fruits have a constant film thickness. In this case, the model predicts that coated fruits with higher Vm would yield lower internal pO2i as RH decreases, compared with coated fruits with lower Vm. The trend is similar to the effect observed when film thickness decreases in coated fruits (Figure 2). Similarly, internal pCO2i will be larger for fruits with higher Vm values as RH decreases. For all fruits, there is a RH at which a large increase in pCO2i will occur. This critical RH will be lower for fruits with lower Vm, and higher for fruits with higher Vm . Oxygen uptake, rO2, for coated fruits with differing Vm will also be affected by RH in similar fashion. We hypothesize that coated fruits with a large Vm will reach the LOL at higher RH values compared with fruits with a lower Vm. Even though film permeability declines with decreasing RH, the pO2i, rO2, and rCO2 for fruits with lower Vm remains fairly constant down to lower RH values. This makes it possible to store fruits with low Vm over a wider range of RH conditions. Fruits with a large Vm are severely affected by RH when coated with hydrophilic films. Large decreases in pO2i, rO2, and rCO2 are observed with small drops in RH. This response is due to the higher demand of O2 by the fruit and the decreasing film gas permeability with lower RH. Therefore, coated fruits with a large Vm can be stored only over a short range of RH before anaerobic conditions are reached.
Internal CO2/O2 plots as influenced by RH, thickness, maximum respiration rates, and film b values: their importance in coating design
Carbon dioxide/oxygen plots for internal gas composition of coated fruits can be used in a similar way to the CO2/O2 plots of external gas composition used for modified atmosphere packaging design (Mannaperuma and others 1989). The latter plots are used to target external pO2e and pCO2e combinations or windows for storing fruits under external modified atmospheres. For coated fruits, we use the pO2i and pCO2i within the fruits, and the target windows would be the combinations of internal gases appropriate for storage. These plots can also give us information on the internal LOL values, above fruits can be stored safely and under which anaerobic conditions are generated. By changing external RH conditions for a coated fruit, we can generate a pCO2i/pO2i plot. Each point of the curve corresponds to a different RH condition. The position of the curve will be influenced by the fruits Vm, producing curves closer to the X-axis for those fruits that have lower Vm (Figure 3). The ratio between O2 and CO2 permeabilities (PCO2/PO2) also has an effect on these plots. Film values are generally in the range of 3 to 5 for coating materials (Hagenmeier and Shaw 1992). Coated fruits with larger film values will yield curves closer to the X-axis and have smaller slopes, compared with coated fruits with smaller film values. More recently, Gontard and others (1996) have shown that b increases with increasing RH, depending on film type. A generated curve assuming non-constant b values will have similar trend as those curves generated assuming constant values (Figure 3).
Figure 3Predicted pCO2i/pO2i plots, generated by storing WPI/ Sorb-coated and uncoated fruits under different RH conditions and different Vm values. Fruit Vm values are 5, 20, and 30 cm3/kg-h. Film thickness is 1.3 m and film = 4.
1993
Conclusions
article, to observe and understand the interaction of storage conditions (such as RH) and the composition of film coatings applied to a fruit surface. This analysis can explain, in part, the variability of results observed when coatings are applied on a commercial scale and in research. The approach supports the idea that film coating thickness and permeability play an important role in internal gas modification of coated fruits. Therefore, it is necessary to understand the physicochemical properties of the materials used as edible coatings and their moisture sorption behavior. Using this approach will make it possible to predict coating performance once applied to a real fruit system and to tailor appropriate coatings to achieve a target gas composition.
References
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1994
Author Cisneros-Zevallos is with the Dept. of Horticultural Sciences, Texas A&M Univ., College Station, TX 77843. Author Krochta is with the Dept. of Food Science & Technology, Univ. of California, Davis, CA 95616. Direct inquiries to author Cisneros-Zevallos (E-mail: lcisnero@tamu.edu).
1995