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Please use this identifier to cite or link to this item: http://repository.iitr.ac.in/handle/123456789/24753
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dc.contributor.authorSingh S.-
dc.contributor.authorMaji, Pradip K.-
dc.contributor.authorLee Y.S.-
dc.contributor.authorGaikwad, Kirtiraj K.-
dc.date.accessioned2022-03-22T08:32:16Z-
dc.date.available2022-03-22T08:32:16Z-
dc.date.issued2021-
dc.identifier.citationEnvironmental Chemistry Letters, 19(1): 253-270-
dc.identifier.issn16103653-
dc.identifier.urihttps://doi.org/10.1007/s10311-020-01085-8-
dc.identifier.urihttp://repository.iitr.ac.in/handle/123456789/24753-
dc.description.abstractMicroorganisms develop in food during slaughtering, processing, packaging operations and transportation. Foodborne infections and decay are major concerns for farmers and the food industry. Gaseous chlorine dioxide (ClO2) is increasingly used for disinfection in packaging of fresh meat, meat products and other produce because ClO2 has strong antimicrobial effect with minimal impact on the environment. Antimicrobial packaging is an advanced technique that integrates antimicrobial compounds into the packaging material to suppress the growth of microorganisms. Aqueous ClO2 has been utilized for various food products, yet gaseous ClO2 displays several advantages. For instance, ClO2 is less corrosive, mixes easily with the package atmosphere, disperses rapidly, and has the capability to diffuse into product surfaces and films. Here we review antimicrobial mechanisms and applications of gaseous ClO2 in food packaging applications. We present the different forms of ClO2 packaging systems and their effect on polymeric packaging material. © 2020, Springer Nature Switzerland AG.-
dc.language.isoen_US-
dc.publisherSpringer Science and Business Media Deutschland GmbH-
dc.relation.ispartofEnvironmental Chemistry Letters-
dc.subjectAntimicrobial packaging-
dc.subjectChlorine dioxide-
dc.subjectFood-
dc.subjectFruits and vegetables-
dc.subjectGas-
dc.subjectSlow-release-
dc.titleApplications of gaseous chlorine dioxide for antimicrobial food packaging: a review-
dc.typeReview-
dc.scopusid57145063200-
dc.scopusid56249287900-
dc.scopusid12242077800-
dc.scopusid56954807800-
dc.affiliationSingh, S., Department of Food Engineering, Institute of Food Science and Technology, VCSG Uttarakhand University of Horticulture and Forestry, Majri Grant, Dehradun, Uttarakhand 248140, India-
dc.affiliationMaji, P.K., Department of Polymer and Process Engineering, Indian Institute of Technology Roorkee, Saharanpur Campus, Saharanpur, Uttar Pradesh 247001, India-
dc.affiliationLee, Y.S., Department of Packaging, Yonsei University, Wonju, Gangwon-do 26493, South Korea-
dc.affiliationGaikwad, K.K., Department of Paper Technology, Indian Institute of Technology Roorkee, Roorkee, Uttarakhand, India-
dc.description.fundingAuthor Kirtiraj K. Gaikwad would like to sincerely thank the Department of Science and Technology (DST), Government of India, for the financial support provided under DST INSPIRE Faculty (DST/INSPIRE/04/2018/002544). Department of Science and Technology, Ministry of Science and Technology, India, डीएसटी: DST/INSPIRE/04/2018/002544-
dc.description.correspondingauthorLee, Y.S.; Department of Packaging, South Korea; email: leeyouns@yonsei.ac.kr Gaikwad, K.K.; Department of Paper Technology, India; email: kirtiraj.gaikwad@pt.iitr.ac.in-
Appears in Collections:Journal Publications [PE]
Journal Publications [PT]

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