Effect of Controlled-Release Gaseous Antimicrobial Agents on the Preservation of Fresh Produce

Gaseous antimicrobial agents have significant advantages, such as delivering active agents without water, which is associated with cross-contamination, mixing easily with the package atmosphere, dispersing rapidly, and having the capability to diffuse into product surfaces and films (Marino et al., 2018; Singh et al., 2021). Many of them have low or no residues, are environment friendly, and can be applied throughout storage, transportation, and marketing (Rane et al., 2020). Unfortunately, the industrial application of these compounds is constrained by their chemical instability, elevated vapor pressure, and the ease with which they oxidize, particularly with respect to their application in active packaging (Netramai et al., 2016). Numerous methods for the control and stabilization of gaseous and volatile active compounds have been developed, including triggered release systems involving precursor compounds and encapsulation (Ghaffari et al., 2006; Sun et al., 2021), so permitting their safe and effective use in active packaging applications. In this chapter, technologies for the encapsulation of antimicrobial agents [e.g., chlorine dioxide (ClO2), essential oils (EOs), ethanol, nitric oxide (NO), sulfur dioxide (SO2)] into different films, coatings, nanoemulsions, and solid matrices are reviewed. Prospective applications of these controlled-release systems for use as active packaging of fresh produce are also presented.