Controlled self-release of ClO2 as an encapsulated antimicrobial agent for smart packaging

Hanseul Kim, Junseok Lee, Kambiz Sadeghi, Jongchul Seo

Research output: Contribution to journalArticlepeer-review

4 Citations (Scopus)

Abstract

Facilitating the use of ClO2 gas in retail applications can improve the shelf life of produce and overcome the application limits of this gas. Moreover, the controlled release of ClO2 gas is desirable for preventing unwanted reactions. A novel controlled self-release material for ClO2 was developed, focusing on its applicability, convenience, and sustainability. Porous halloysite nanotubes (HNTs) were employed to encapsulate NaClO2 via an evacuation method. The HNT–NaClO2 was covered with hydrophilic polyethylene glycol to control the release behavior. Material characterizations confirm the success of the encapsulation and covering processes. Additionally, morphologies were observed to determine the inner and outer structures of the samples. Furthermore, the ClO2 release rates and applicability of the samples in packaging were investigated, indicating that sufficient gas in the packaging headspace can prolong the shelf life of cherry tomatoes. Therefore, this material can serve as an effective antimicrobial agent for packaging and agriculture products. Industrial relevance: The retail application of ClO2 is limited, owing to its equipment requirements for on-set production (ClO2 generator), its safety (ClO2 is explosive at concentrations exceeding 10%), and its burst-release challenges. Therefore, the developed material with controlled release feature can be applied to various packaging purposes, in which minimal equipment and consumer safety are required.

Original languageEnglish
Article number102802
JournalInnovative Food Science and Emerging Technologies
Volume74
DOIs
Publication statusPublished - 2021 Dec

Bibliographical note

Funding Information:
This study was supported by the National Research Foundation of Korea (NRF) grant funded by the Korean Government (MSIP) [grant number 2020R1A2B5B01001797 ].

Publisher Copyright:
© 2021 Elsevier Ltd

All Science Journal Classification (ASJC) codes

  • Food Science
  • Chemistry(all)
  • Industrial and Manufacturing Engineering

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